Building Her a Coop Pretty Enough for the Front Yard

Guys, will you get going?

Read this one now.

We're running late. Um, that one?

You're not second.

Whipped cream. What? Oh, there it is. On today's episode of Burn It Up Cooking Show, slow roasted turkey. Slow roasted chicken was so delicious, I'm gonna go for turkey. I wish I would have looked it up last night though, because you're supposed to cook it for 10 hours. If I put it in right now, I think I might like 9 hours, but I think that will be okay. I think that because that seems like a long time. Here's the pig swill, and our turkey's probably smaller And what Mr. Google Pants is thinking the turkey for is in this recipe, these old chicken carcasses. You forgot to broth them before. I don't know, they're on the hair too old. Definitely not too old for pigs. Is it cold out there, Mr. Brad?

Uh-huh.

Oh, you're gonna wear a sign? All right, I like that so much last week. Just melting the butter to get it on the chicken. I'm gonna do this again, sprinkle a little salt on that. Okay, smells like something's burning up. Okay, okay, chill, chill. We don't want to burn the butter. Thank you, Lily, for peeling the potatoes. I should have brined it. Oh, I'm gonna perfect this one day. If I would have just soaked that in some salt water overnight. Mmm. Unbelievable juiciness that creates. Ah, I don't know. Let's put, let's put some garlic, onions, and lemons in together. We are cutting into chore time. We kind of need to be out there doing chores. Sometimes when there's some stuff to do on the farm, it almost feels like the cooking is taking you away from that. I feel like that anyway. And I do have to remind myself the Shae Elliott quote when we went and saw her at the Great American Farm Tour. She was spending all this time making the meals. Hey kids, kids, I need you to peel carrots now. For me, it feels like Like I should be doing something else when I'm cooking. But as Shae said, what's the point of all— of growing all this food if you're not going to take the time to enjoy it?

That looks good.

Yeah, look how beautiful that looks. Okay, was it worth it? Yeah. Okay, one thing to do here. Papa, then I want to put some on.

Can I?

Sure.

Papa, I never get to.

Let Lily do a couple and then you can. You gotta put it on the bed. We're gonna put it on the veggies too.

So why does Lily get to go first? Because I said it first.

She's good. Let him do this half. Okay, Lily. Onion peels, carrot stumps, carrot skins, potato skins— largely unedible to the pig. Here's how to make it delicious for them. I'm gonna put it in this swill. Put that old potato in there too. That chicken, that's gonna be a Nice dish for them.

Papa, I thought it did the whole thing.

This is a long cook. It calls for 10 hours. Well, you can stop at the last 40 minutes.

Some onion got in my eye because it's like doody now.

We got our Berkshire pigs yesterday, a couple of them anyway. They're totally stressed out. They look to be doing all right. Looks like they've eaten all their food. They've rummaged through their minerals. That's good. They're breathing nicely, laying down. They're not stressed out. We'll feed them later. Let them get them. Just let them get some rest. Where are your shoes?

I think they're in here.

There they are! How lucky was that? Hey, you think Snowball lose shoes like you do in the Suburban? Good morning. All right, well, it just so happened that Phyllis stepped in one of our pails of milk. Had an extra pail out there. Look, but it also happens that that milk is a natural dewormer and just a real good health boost for our pigs. So we're gonna mix up our daily ration with that milk. Still honking their shoes. Pig, pig, pig, pig, pig! Get them used to my call. They hear that call, that call comes around, when I come around, good things happen. How are you, Beefcake? Hey, you Beefcake! I don't know if they ate their charcoal and various whatnots. Or did you guys just spill it? Probably just spilled it. Are you not that hungry? Look, they didn't eat all their food. It's okay, guys. Hey, I got a little treat for you. Okay, I'll give you half now and come visit you again this afternoon, evening. All right, that's what I like to see. Beefcake's getting him some food. Thank you for eating. It's the best sound in the world for a pig farmer right there. Come on, beefcake, let her in. Here, let her in. Come on, come on, honey. There you go, there you go. Go a different angle. Good deal. She's no dummy. She's back at it. She's pretty determined. Are you guys still jumpy to the touch? They feel good too. They feel nice. They don't feel quite as bristly as the other pigs we've had. You'll get to liking this. I'll have you on your back getting a belly rub before you know it. You can be with us for a long time. All right, let's check on this. It's been a couple of hours. Looks like it's slowly cooking. They say baste it, but I don't— you know, that'd be too— oh, there is some juice in there. Do we have a baster? Sorry, can we order one? Yeah, I'll order one right now. That's where a baster would like— you could squeeze it down there, suck up the juice, and put it on that thing. I can't get a ladle down in there. I can't figure it out, so I was hoping maybe I could get around that cage, but we're just going to melt some butter and put it on it. I'd rather do it with the turkey juice. Well, I stepped away for a minute. Do you know what that is, guys? That's butter. It's black. It's black. That's sad. I wonder how hot that is. Okay, I cooled it off. Whoa, no, I didn't. Here it goes. That's almost 300 degrees. This burner is out of control. Low, it goes on high. Oh, I think I warped this pan. Holy—

how'd you warp it?

If that thing got over— I'm sure it got over 300, 400. It wouldn't be the Burning Up Cooking Show without having to turn on the vent. Didn't melt some more butter? About burning it. All right, today is a very special day. Shisha day. You've made— you're about to make an order. Yeah, well, so I was thinking this, okay, for the siding, and I want to paint it. This is nice. The basis of this pretty shawl is going to be the Chick Shawl Mini Me. Look at these amazing plans. Professional drawings. We're going to try them out. I think I am going to make a few changes, but anyway, this is good enough. If you want to build the Chick Shawl, I'll leave the link down in the description. It should be very clear that's what you get from these plans. I'm going to build that frame and then we're gonna prettify it. So my dream is to build my wife a beautiful she-shed. Uh, a dream without a plan is useless. So my plan is over the next 2 hours to get the frame, nest boxes, make some changes to these plants. I just need to get this frame ready. Get us all the way to the point where things start changing to become a sheeshaw. We've built our frame nicely. One thing that we did to smoothify it from our previous shaws is we just put the arms straight out like we have done on the chickshaw out in the pasture. It's going to be a much simpler build. Um, this wheel though, the wheel axle, this pretty wheel it's much thicker, so we're gonna have to make sure that it's gonna fit with all our bolts. We might have to adjust where we put this 2x4. Good news is— do you want to lift it up? Show them. We're gonna have enough to go through. See, we're not gonna mount it to the bottom like we used to. We're learning from what's happening with some problems with our chickshaw in the pasture. We're gonna actually drill a hole through the 2x4s and secure it that way instead of, uh, what do we do it, uh, conduit straps, EMT straps.

I said we should drill holes when we first started.

You were right then, my man. So now this works. It's not nearly time for the wheels, but we know we don't have to adjust our frame. So let's continue building the frame. I'm gonna take a break and look at the turkey. Okay.

Okay.

All right, you got it? Yeah.

Can I do the framing between here?

Oh, it is. So you got to follow the picture though, okay?

Okay.

Make sure you do it in that direction. You see, it's important. Okay. How's it going in here? You still shopping for the shisha? No, I'm done. Okay, good. Oh my. It's coming along. Oh look, there's mucho juices in there. Grandma has a baster. I got the baster. Oh, I just basted. I like it. All right, we've worked a little bit more on the chickshaw, showing it off to Rebecca. Well, this is going to be the sheeshaw. Yeah, we're We're almost there. We almost did all we could do before we start having custom changes. I ordered all the stuff and they say Wednesday, but— well, no, it's okay. There's still— there's still some stuff we got to do on framing tomorrow. We got to be all gardening. Uh, Casey and Tori Oswood's coming tomorrow. You excited? Despite the yawn, you're very excited. So that's like a gardening dream team. So we have to garden tomorrow. We got some things we need to cover the winter garden. I'm glad I'm going through this 'cause I got some change. Like it doesn't mention how long these should be. My original plans do, so these are, yeah, let's not, I'm not gonna, yeah, I'll give you guys the original plans. They're not these nice drawings, but they are pictures. And it does have the measurements for everything, so. Just a little note there. I'll update that as soon as I can, but in the meantime, let's get the turkey. Look at that. Oh my word. I cooked that for 9-ish hours?

You love this dish.

8-ish hours? Well, the turkey turned out great. For some reason, the potatoes didn't cook. Even the carrots. It worked great like that with chicken last week. What do you think gives? I'm looking up recipes to see, and they're saying to do what you did, and it cooks the vegetables. Is that Christmas on there? It's weird. It's just so weird. I think our oven was cooking a lot up, but why would the turkey get cooked but not the vegetables? I have no idea. Oh well. We win some, we lose some. That's the Burning Up Cooking Show.