I never tire of traveling to the land where I was raised which is San Juan County in the south east part of Utah. The Redd family whose ancestors first came to this country through the Hole in the Rock in 1869 invited me to their annual bull sale. Charlie Redd who was the grandson of the original pioneer settled in LaSalle where he became one of the biggest cattle ranchers in the country. He started the bull sale in 1960 after buying bulls in Denver. After he purchased the bulls he would transport them by train to Crescent Junction and then drive them to LaSalle, which is about 70 miles. By the time they arrived in LaSalle they had lost a considerable amount of weight, which was not desirable as when you sale them it is by they weight.
Charlie’s granddaughter now runs the Bull sale. They raise around 100 yearlings and on the second weekend of April they advertise the bull sale to cattle ranchers through out the Intermountain area. This event, which is held in Paradox, Colorado, draws visitors from all over the area and it is now a cultural experience, which is interesting and amusing to all that attend.
The main event for all that are not attending to buy a bull is the big barbecue held just before the sale. It is free to everyone and enjoyed by all. I was especially interested in the techniques they use to prepare the meat. The food is still prepared by the Redd family who returns home to help prepare the food from all over Utah. Six of the eight children of Charlie Redd returned to prepare the meal along with many of Charlie’s grandchildren.
They have built a 15 ft long barbecue just to cook the 18 twenty pound roasts that were purchased for the event. The roasts are prepared by rubbing them with a special dry seasoning. The long grill is lined with charcoal and then lit. Once the charcoals are burning well soaked chunks of hickory wood are added the burning hot charcoal to give the meat a delicious smoked flavor. The meat is put on to cook at 5 AM and the lunch is served at 11:30 on.
The menu consist of coleslaw, pork and beans, a special being called prairie fire prepared with cheese beans and a little sour cream, then a roll is cut in half and beautiful slices of beef or placed in the center topped with homemade barbecue sauce and the dessert consists of a nut brownie for all. Once the lunch is over the auction begins.
This event is held in a large barn where bleachers are on three sides for the audience to sit and then in the front center stage is where they bring the bulls in for people to begin the bidding. In the ring with the bulls is a man with a red plastic square plate on the end of a stick. He waves it at the bulls to keep the ball moving in the little corral so all can view his qualities. All the people who are bidding on the bulls have a program listing the characteristic if each animal.
The sale now begins in the auctioneer begins his chant as he looks to the audience for bids. Most of the bowls were sold between $2000 and $6000.
Many families attend the sale with little Cowboys wearing their boots and cowboy hats. Outside this big shed is a 5’ x 5’ area blocked off filled with corn for the kids to play in.
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