About Us
The Shafer Family has been farming in Parlier California for five generations. We currently grow hay for the horse market along with some treefruit. Jack Shafer developed a love of barbecuing about 20 years ago and has enjoyed it as a hobby every since. Now that hobby has become OLD WEST BARBECUE.
THE OLD WEST STORY
By Jack Shafer
A yearly tradition in Parlier is the annual spring "Parlier Roundup". Originally sponsored by the Parlier Chapter of the American Legion, this event included a parade, horse show, carnival, and food booths. A major crowd pleaser at that event was the deep pit barbecue hosted by the legion. I remember as a young boy watching first, as my dad and others prepared the huge pieces of meat, covering them with onions and peppers, and rubbing them down with their "special spice rub". It was nicknamed "Roundup Seasoning". Next they opened the huge brick lined pit and burned a bunch of wood to coals. The Meat was wrapped in multiple layers of foil, then water soaked burlap bags. These bundles were thrown on the hot coals and the pit quickly closed. The next morning the retrieved bundles were opened to reveal some of the tastiest slow cooked beef you could find anywhere.
Years later, I stumbled across an old 3x5 card with the "Roundup Seasoning" recipe hand written on it. I mixed up a huge batch of it and the family enjoyed it for months. I began tweeking the recipe, adding other herbs and spices to it over the years. The final result is what I renamed "Old West Seasoning". I used it extensively in my barbecue adventures, always with rave reviews.
This Old West Seasoning has become the base for most of my barbecue recipes. I use it as a rub on Brisket, Pork Butt, Ribs and Chicken. It is also used as a base for some of the sauces I use. I am confident you will enjoy the unique flavor it imparts to Old West Barbecued Meats.