#menwiththepot #outdoorcooking #bushcraft #steaksandwich #dakotafire #openfirecooking #cookingasmr
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00:00Good morning you guys, welcome back to the channel. It has been a busy morning already. I've already been outside
00:06doing chores. We have two chicks that are injured. We have one that is in timeout quarantine because he is
00:14a bully but also a runt. More on all of that later. I've been doing some planting. Never know what
00:21life is going to throw at you but we're just going to keep on rolling with it, you know?
00:25So with all of that little recap in place, I have been dying to get in the kitchen and share
00:32with you guys a simple little recipe that Andy is obsessed with. I'm going to show y'all how I
00:39make it. Yeah, I'm taking a little break from all of the homestead chaos right now, the farm chores, and
00:47I'm going to spend some time with y'all in the kitchen. Let's get to it.
00:50The farmhouse kitchen is definitely one of my favorite places to be. I love getting creative in here and just
00:57kind of letting my mind do whatever it wants and bring any dish that I'm craving to life or that
01:06I know Andy's going to love. Yeah, that's what we're going to do.
01:08Let me show you guys what I have planned. Okay, so I just pulled this out of the refrigerator like
01:1530 minutes ago, but y'all, this is a venison roast and it has been dry aging in the refrigerator
01:23for probably six days now.
01:25So it is going to be so buttery tender and it smells amazing. If you can see it's got this
01:34dark color on it from aging, but also got the secret, a secret weapon here.
01:41This is our farm to table blend handcrafted by Andy and I right here from the farmhouse kitchen. It's our
01:49opening day blend and it has a secret ingredient in there that is an all natural clean alternative to Worcestershire.
01:58I used to use Worcestershire sauce all the time to marinate my meat after I would dry age it, but
02:05with this I just sprinkle it on there during the dry aging process and it's got that Worcestershire flavor that
02:12we absolutely love, but without all of the yucky fake stuff.
02:16Yeah, it smells amazing. It's got like a nice garlicky onion classic steakhouse blend and the Worcestershire marination flavor tang
02:28yumminess.
02:30The dish is a farmhouse kitchen braised venison roast. Now, normally when I've done this in the past, I will
02:40go get beef short ribs and Andy absolutely loves them.
02:45They just fall right off the bone tender. They're so, so good. But I don't know if y'all have
02:52seen the price of beef lately, but it is absolutely insane.
02:56So we are going to be using venison. You could use a chuck roast for this. I'd say every recipe
03:02or almost every recipe of mine starts with garlic and onion.
03:06So I'm going to chop this up. Okay, guys, garlic and onion is chopped special little ingredient here, bringing things
03:14even more.
03:15Farm to table. I've got some fresh radishes out of the garden. I'll use these in place of potatoes, like
03:24in a recipe like this,
03:26where I'm going to be having some mashed potatoes on the side. And I just love how these fresh radishes,
03:32they soak up all of the juices that we're going to have and then they become so tender, just like
03:38a potato.
03:39So I'm just going to clean these up a bit. Currently, well, it's been like this for a while, but
03:45the oven over here is really old,
03:49probably at least 80 years old, maybe. So the eyes on it need to be fixed and the oven inside
03:57It also needs to be fixed.
03:59So I'm just using a little tabletop burner right now, but I've got my Dutch oven here.
04:05That's what we are going to be cooking in. First things first, I'm going to take some avocado oil.
04:11You could use butter here, but I am running a little bit low on butter. Hopefully Andy gets some time
04:18He's in town
04:19because I'm definitely going to need some butter for my mashed potatoes. Now, which makes me want a milk cow
04:28or a milk goat
04:30or something that will make me some fresh buttermilk so I can have butter all the time. what do you
04:37guys think?
04:37Let me know in the comments. We need a milking animal. Okay, so first thing I like to do is
04:43Give our roast
04:45a really, really nice sear. In our seasoning blend, we have some coconut sugar that will help give us
04:52that caramelized crust on there. Going in. You just want to do a couple minutes on each side
05:00to get that nice golden brown crust. All edges need to be browned and crusty. It gives it so much
05:11more flavor.
05:12Take this out, and we're going to put it on a plate while we cook our onions and garlic.
05:27It's going to be a little too hot there.
05:41This is some tomato powder that I dehydrated from last year's garden tomatoes,
05:48and I like to put some of this in there just to give it a nice tangy tomato flavor.
05:55It's essentially the same as using tomato paste, which I definitely want to make some homemade tomato
06:04paste to sear with all those tomatoes, but figured we might as well use up the rest of our tomato
06:12powder.
06:16I like to add in my beef stock, two and a half cups. I'm just going to come back in
06:23with our meat here,
06:26and I'm going to put it back into the pot.
06:35We're also going to dump our radishes in.
06:46And, of course, I like to top everything off with a little bit more opening day seasoning.
06:57You really can't use too much of this stuff because it is lower sodium than your average
07:04seasoning these days, and it's not too overpowering. It's just got all of the good stuff in there.
07:10So this is perfect and ready for the oven.
07:13I almost forgot, you guys. You can't forget to add a little dollop of butter on top.
07:17Okay, so I've got my little Emeril Lagazzi toaster oven preheating right here,
07:23because like I just told y'all, I really need to get that oven fixed.
07:28Comment below if you think Andy's next project should be to
07:32make sure that I have a proper, normal, standard size oven. Come on.
07:38I've been cooking in this thing for over a year now, so I think it's time, but it's okay.
07:45We're going to make it work, and I'm going to show and all what I actually have to do
07:48to make my Dutch oven fit in here.
07:53I have to put my rack all the way on the bottom.
07:58Smells so good already. Instead of using my lid for the Dutch oven,
08:02I have to use aluminum foil. Obviously, it lays flat. I'm going to go ahead and set my timer here
08:09to...
08:12We're going to start with three hours. So we're going in. Hopefully it fits.
08:28I forgot. I have to like pinch the edges down of the foil or it will like suck up into
08:38the airflow
08:40at the top of this thing.
08:43I promise I'm not trying to make y'all feel bad for me.
08:48But I don't know. I guess it just feels a little bit better to have
08:53some sympathy. Hopefully soon, now girl can get her
09:04normal size oven.
09:08I had to pinch the sides down there so it won't blow up or suck up in the thingy.
09:16Okay.
09:19And that's it. Still trying to come up.
09:23Ow! Oh well. That is what it is. It's going to be great. It's going to be perfect. I mean,
09:31This recipe is pretty much, it's fail proof. It really is. It's always delicious. And the way we're
09:37going to serve it is put some creamy mashed potatoes, creamy garlic mashed potatoes underneath it with
09:45this nice, braised, delicious tender venison roast with our sauce that we're going to make from the
09:55juices that are in the starch oven right now. My mouth is already watering. I'm not sure what else I'm
10:02going to do. I might do a salad from the garden as another side. But for now, we are done.
10:08It's so
10:08easy. That probably took 10-15 minutes because I've been talking to y'all. But yeah, I don't have
10:15to worry about that for another three hours. So I'm going to head back outside and get to work on
10:21some
10:21more farm chores. So we finished our big projects. The chicken coop's done. The garden's all planted.
10:27So I'm just going to take the time and clean out underneath this awning here. Y'all can see it's
10:32to
10:32mess. Most of this stuff, Heidi got out of the shed here next to it. And we don't have anywhere
10:38to put
10:38our equipment. Our lawnmowers sitting out here. Our ladders are sitting outside. The DR that I fixed a
10:44couple of videos ago is also sitting out in the elements. So the plan is to take all this stuff,
10:48move it out of here, park our equipment under it. And we've got some cool ideas to use these
10:54barrels here that she got out of the shed. So hopefully we won't run into any snakes, but
10:59let's get started. I want to give y'all a good before looking here because the amount of stuff in
11:04here is pretty overwhelming to say the least.
11:15So it's going to be nice to have somewhere to store all of our stuff. It's going to take a
11:19little bit
11:19just to get the fuel that's in some of these tanks out of them because they've all been mixed and
11:25matched for whatever reason. So I'm just going to save a couple of them. The rest of them are going
11:30to the dump. All right, y'all. So we're only keeping three diesel tanks and one gas tank.
11:44It's pretty much all we need. Next thing we're going to do is just
11:48put our plywood that's left over from the chicken coop over here. And then we're taking all this
11:52into the yard.
12:07Take the step
12:12You don't have to wait
12:22It's all cleaned out. The next thing I'm going to do is get our magnet and just drag it around
12:27there because there was a lot of metal and I don't want to park our stuff in there when I
12:32could
12:32possibly get a flat tire or whatever.
12:38I'm going to show and all what I'm talking about here. Look at all those nails.
12:46Oof. That is scary.
12:49So now that I'm outside, I am going into all things planting mode because like I said, the last week
12:57or more has just been totally consumed with chicks and chicken coop and chickens.
13:04and chicken poop and chicken injuries and all things chickens. So my garden and my plants have
13:13been taking a backseat. And today that is all changing. I'm going to get caught up on a bunch
13:18of stuff. You guys see behind me, this looks a little bit crazy. You got to trust the process.
13:26I am trying to teach the dogs and fish to stay out of my garden beds here
13:33with this rope contraption. And so far it's working really well.
13:38So I obviously need more gravel and I'm going to put some crushed run on top of the gravel walkway
13:45so this grass can just go away. That's a work in progress.
13:49Oh look, there's a butterfly.
13:53Hi.
13:59That was so whimsical. Okay. I still have all of these plants right here. You guys, they are beyond
14:07ready to go in the ground. And I have planted so many and I've given away a bunch. My goodness.
14:14And I still have some saved here for Andy's mom. Some flowers. But I need to plant, I have a
14:28bunch
14:28more of these cerosia flowers. I have a bunch more marigolds, basil. And that's it. That's it.
14:41It's basically flowers and basil that I need to find a place for. This old enamel wash tub that my
14:47Mom is in love with him.
14:49We used to wash our hair in this thing before we got a bathroom and running water over here.
14:55Good memories in this.
15:02Fish! Get out of my garden bed!
15:06Get out of my farm bed! Go! Fish!
15:09You don't have to wait! What is this?
15:13Fish!
15:16No!
15:19Get out!
15:21Go!
15:24Go!
15:24Go on!
15:25You're squishing my zinnias!
15:29This is never going out.
15:31It's never going out.
15:33Stay on the road, you're doing fine.
15:41Stay on the road, won't you?
15:45Stay on the road, it'll work in time.
15:54Don't trust that voice.
16:00Just let us speak.
16:20Stay on the road, won't you?
16:24You're doing fine.
16:24Stay on the road, won't you?
16:26Stay on the road, you're doing fine.
16:29Stay on the road, you're doing fine.
16:30Stay on the road, you're doing fine.
16:31venture buying aNG
16:32Nahash 바 quaisquerGo
16:37so we are back here and we're going to grab our equipment and park it under here
16:41then i'm going to show you guys a project that has been looming i haven't been able to get to
16:46it because we've been so busy and it's not what y'all would expect so it's going to be fun
16:53It's
16:53going to be interesting and i can't wait to show you guys uh what it is so stay tuned let's
17:00get
17:00these things parked up under here and then we get to do something fun
17:30all right y'all and there you have it we got enough room for the dr and our riding mower
17:37still got to find a place for our atv but looks good so first things first i'm going to take
17:44this
17:44piece of wood that I found uh over in the barn the old barn that collapsed it's a super nice
17:50old
17:50piece of oak i'm going to cut this down to 59 inches to mount our rattlesnake hide on from last
17:58year I tanned it and I've had it hanging upstairs on a board temporarily until I could get around
18:04to this so we can hang it up on the wall in our hunting room it is a gorgeous rattlesnake
18:09pelt
18:10skin whatever you want to call it first thing I'm going to do is cut it down to 59 inches
18:15so the pelt
18:17the skin will fit on here properly and y'all funny story about that rattlesnake from last year
18:24i ended up grilling it and it was surprisingly good i overcooked it a little bit but it was
18:31surprised when you pull the meat off it comes off in these long strips and it tastes like a
18:37mix
18:37between fish and chicken or alligator
18:54y'all I've started with 40 grit paper for rounding the edges and I'm going to move to 80 grit
19:10all right that's it you can see I've just got the rounded edges here rounded corners and then you
19:17just use your sandpaper and you just give it a light sand to give it that nice looking skate with
19:25the
19:25saw marks here is our rattlesnake hide that I tanned last year
19:35still got the rattle on there this should fit perfectly on this board one thing i'm a little
19:41bit nervous about is i haven't taken it off of this board in a year so hopefully i'll be able
19:46to
19:46take it off and re-stretch it on this board without all the scales falling off of here but
19:51we shall see first things first i'm going to take these tacks out of here all right see what this
19:57thing is going to look like on here hopefully it doesn't fall apart
20:09cool you can see this actually tanned out pretty nice
20:16you can see that's a big old rattlesnake i'm going to work my way from the head down
20:26i'm trying to put this down on this oak board it's not exactly
20:32that's what i did not want to do if you don't hammer these tacks perfectly they'll bend
20:37in this hard wood it's a time consuming process here no doubt
20:46been nearly uh i don't know two plus hours to get this right
20:53all right here's our final product
21:02i don't know we'll probably hang it sideways like so pretty cool
21:08Just let it be.
21:16stay on the road
21:18stay on the road
21:21you can find
21:29stay on the road
21:31stay on the road
21:34It'll work in time.
21:40stay on the road
21:42We are about to try
21:44all of this dill
21:46potatoes
21:47green beans out of the can
21:49He'll never know
21:52stay on the road
22:07stay on the road
22:09stay on the road
22:13You're doing fine.
22:19I'll fix those
22:22later
22:23make sure they're all spread out
22:25but
22:25the timer just went off on our roast
22:28and I can't wait to see
22:29i'm hoping it is pull apart tender
22:45don't mind
22:47this plate of brownish leaves
22:49This is going to the compost
22:58so tender and cute
23:00if you ask me how i really feel
23:05the best things and last for free
23:10We are all part of the deal
23:14you either tie it down or let it be
23:19oh but every time it goes to hell
23:24you figure out you might as well
23:30Sit back and enjoy the show
23:34might be the end for all we know
23:50Never mind what people say
23:56you better burn them fade away
24:01good times may come again
24:05the bad news just falls like rain
24:13you should try a little harder
24:18is that the best you can
24:21is that the best you can
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