Thanks everyone for giving me your ideas. I don't know what kind of clay I have. I only know it's gray, compacted and when we are really dry it literally turns into a cement like material. We bought a shed recently and needed to install those trailer ties to anchor it down. We were trying to dig the holes during a drought. My husband managed to get down about 3 or 4 inches with the post hole digger (remember he was digging these holes right up next to the building so there was no "getting his muscles into it") After getting that far he got a large screw driver and a hammer and tried chiseling with little success. Finally I got the bright idea to put water in the holes. That helped out a lot. Yes Karen, I will probably purchase a wildflower mix suited for my area from a reputable source. Since I am the one doing the bulk of the work on this one, I think I will give the leaves a shot. Hauling sand is just more work than this old bod can handle especially since I have 10 cubic yards of mulch to move. Ugh. Thanks again for all the wonderful suggestions.

Teri here are a couple of dry rub recipes and a general guide of how I do it. Memphis Rub 1/4 cup paprika 1 tablespoon firmly packed dark brown sugar 1 tablespoon granulated sugar 2 teaspoons salt 2 teaspoons accent (MSG; optional) 1 teaspoon celery salt 1 teaspoon freshly ground black pepper 1 to 3 teaspoons cayenne pepper, or to taste 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon onion powder Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs. I've used this on from Sharon also. Here is my favourite rub from Steve Raichlens How to Grill (Sharon) 1/4 cup brown sugar 1/4 cup Paprika 3 TBSP coarse pepper 3 TBSP coarse salt 1 TBSP Hickory smoked salt 2 tsp garlic powder 2 tsp onion powder 2 tsp celery seed 1 tsp cayenne Mix well and store in an air tight jar. Okay here goes as I don't have a "recipe" to post. I like to put the dry rub on the night before then wrap in foil or put in a zip bag. I've used a wet marinade too but I don't have an exact recipe so I'll leave that out tonight. I do take it out an hour or so before I put it on the BBQ or smoker. I'm guessing you are using a charcoal grill rather than a smoker here. If you are using wood chuncks or chips in a foil pack be sure and soak them in water for a good 30 minutes or so. Place your meat on the bbq fat side up and maintain a temp around 275. I add wood chuncks about three times during the smoking process....I'd do the same if you are using a foil pack with wood chips in it. I do this for 3 - 3.5 hours. The meat will only take on the smoke flavor during the first few hours of smoking Then I wrap the brisket in heavy foil and continue to cook it for another 3 - 4 hours maintaning a 275 - 300 degree temp. You can finish it in the oven at this point if you want to. The foil keeps the juices in and helps make the meat nice and tender. Remove from the bbq or oven and let it rest in the foil package for at least 30 minutes. Remove the fat cap and slice it across the grain or chop it up and serve with your favorite bbq sauce. We like it both ways...sliced with sauce or chopped on buns with sauce. It does take some time... around seven hours plus but it is so worth it IMHO! Your in for a real treat for sure. Pecan wood is one of my favorites but it is just as good with hickory or mesquite....try all three when time allows and pick your favorite. Let us know how it goes and if you have any more questions just ask or email me through GW. Happy Smokin'!! David

Okay, I made this tonoght for some BBQ pork tomorrow. It is VERY vinegary. When I first tasted it, I didn't like it at all but then I tasted it with a small piece of the roast I was cooking and decided I Did like it. It's something I have never had and I think it took me awhile to adjust my taste buds. It is VERY thin and I thought I must have done something wrong. I did add a bit more mayonaise to cut the vinegar a bit. I also used real apple cider vinegar with the mother and that might have made a difference. That is stronger than say a Hienz vinegar.

Here's a recipe that woodie posted a while back. BEEF BRISKET Posted by: woodie2 (My Page) on Wed, Dec 8, 04 at 17:00 My never fail brisket from Sara Moulton: 1 Beef Brisket, any size Salt & Pepper Thinly sliced onion Minced garlic Mix together: 1/2 cup ketchup 1/2 cup chili sauce 3 TBL brown sugar 1 bottle beer Lay meat in oven going baking dish. Salt & pepper it, spread garlic over top, spread onions over the garlic. Pour sauce over the meat. Cover tightly with foil and roast at 300* for 3 hours if small 1/2 brisket or 4 hours if large, whole brisket. Uncover, let meat rest, and pour gravy into a saucepan. Puree with handheld blender, or pour carefully into blender and puree. Slice meat across grain and serve with gravy. (The gravy comes out nice) If you think it needs more BBQ sauce, have a bottle of Masterpiece handy. Excellant recipe! Nancy