BrianGouthro
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We spend almost all our time outside in the winter cutting and burning trees along the fairway tree-lines. I have found a way to help motivate my staff by occaisionally cooking for them. I have done moose goulash, pasta, sausages on the fire and pork tenderloin with potatoes and onions buried in the coals. Well I was looking for something new and went out to the course on Sunday and dug a ground oven. It is about 3ft x 3ft and 2ft deep. It is lined with stone and I prepped 2 prime rib roasts for it on Tues. Everyone is excited and I will report back on the success or failure. I do they they can’t wait to get cutting to get a fire over the ground oven.
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ScottLarsen
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“Will work for Food” doesn’t sound like a bad deal. We have a chipper for behind the tractor and don’t burn anything. In the past we had a sod project to do”nothing compared to you guys” and I thru the barbeque on one of the little trailers and had Hamburgers and Hotdogs cooking right beside the project. I made sure the smoke was slightly blowing toward where we were working. Job seemed to go by faster and no complaints.
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