I don’t Want to Do This, but I MUST

Making them a super smoothie for breakfast. What do you got in there? What are you sneaking in there? Beef organs, bone and liver, collagen peptides. That's a super breakfast, isn't it? With our raw milk, yogurt, a bit of peanut butter, some chocolate, some frozen bananas. We're taking the supplements until we can muster up the, the strength, the want-to for real, like liver, whole liver. We're gonna try try it for lunch. Cheers! See if you can taste anything. Go for it, Jonah. Tastes normal. Oh good. What about you, Mr. Brown? Tastes normal.

Good.

That's what we have for a grit feeder. Notice though wood chips. I mean, that bowl's been working fine, but when you're out in the field, it also gets rained on. So I think my, my grit feeder that we're making will have a cover, so it'll— and a guard. So hopefully it'll prevent the wood chips, other, other debris, and no rain will get in it. So hopefully today. But I decided the shop's such a mess I've just got to do it. I don't want to. I'm a creative person, not necessarily an organized person. So I'm going to force myself to slow down and clean that area up and then do the build. I was wondering what happened to their hay.

They ate it.

They've been putting hay in the rabbits. So you guys had put hay in there? What happened? A lot of it. I know, like twice, twice as much as that. What happened to it?

Triple that. It was a lot. I put a lot.

Well, you want them enough to get, you know, be able to cuddle up in. What happened to it? Every single hay, they ate it all. Okay, we'll keep them in hay. All right, what do you think, Henry? Rebecca, the Premier One stuff is coming. I just checked. Okay, Premier One makes some nest box too. They don't just make fences. Well, that's coming.

We're gonna—

I want you to get this out.

Can we do that on Friday? Because it's supposed to be like 70 degrees on Friday.

Probably, uh, what do you call it, water, if the Premier stuff comes by then. Pressure wash. Yeah, and then, and then our shop will be clean because of what we do today. Chickshaw mini-me. This is kind of the mini-me 2.0. This is what I want to do with the Chickshaw 2.0 is look, look how the handles come straight out, so it's a simpler design. There's no angled handles. The 2x4 handle is also the bottom of the frame back there. I went through the wood with the axle. But what I like most about this, what's so cool, is you can move it by hand. Here, I'm gonna do it. I move it by hand, or you can hook it up to your Kubota, side-by-side, mower, whatever, and take it a long way. Take it across farm, up a hill. That's what I want to do with the Chickshaw 2.0. Make a Chickshaw 3.0 and it be to where you could hook it behind one of these things, especially it, because it can hold up to 60 chickens. 60 chickens at 6 pounds is like 360 pounds, plus the weight of the Chickshaw. You're looking at pulling over 400 pounds. That might be doable down here in the flat, but it's not going to be doable up there on the mountain. How's it doing, man?

Good.

It's heating our hot water nicely. Hey, I've been trying to call the Central Boiler dealer. Uh, he helped me diagnose it a little bit the day before yesterday, but we've gotten to the point where I need a service call. I haven't been able to get a hold of him. Called a lot yesterday, called this morning. Look at his little burrow. I like it. You're starting to dig in here finally. Thank you. This used to be 100% wood chips. Yeah, that's pretty much mostly compost. These guys get out soon. I think.

Yeah.

Oh, look, look at all the turkeys out there.

I know, there's so many turkeys now.

There's like dozens of turkeys. But anyway, we got— we're gonna run out of grass after this little run. Yeah, so we're gonna need to put the cows in here. We gotta get these guys in the greenhouse. You guys do the legs before you eat. They're on their, uh, second breakfast. I guess they're hobbits. Hey, I came in, I got a text from the, from the, the, the Central Broiler guy, so he's gonna come by and look at it today.

Yes!

Thawing out some cube steak. That's the really cool thing about growing your own meat is you get all the cuts back, and that's not necessarily something you would buy, but I realized that's chicken fried steak. Can you guys see that picture? My mouth is watering. Beautiful One is printing some recipe out, so that's going to be the Burn It Up Cooking Show at the end of this— at the end of this show. Grain-free chicken fried steak by Heather Dessinger. We'll try it. We're gonna clean the shop and work on that chicken mineral feeder, but another jar broke. I didn't document this yesterday, but it happened. It happened yesterday. I don't know what's going on. You need to get new jars. This is where I want to be. I actually want to be right here working on this mineral feeder. This is a mess. This is just bad. We have Jonah's tool table here. That's not bad, that could be organized. We have this tool table here, absolute wreck. Don't need most of this. Most of this needs to get put away, like these nuts. Come on, we don't need these out here. I got my toolkit. It's embarrassing having this silage tarp in the background. And what's this?

That's in it.

That needs to be thrown out. Mucho toys here. Ay, mucho barrels. Saki, we got all these extra totes.

I can't wait till we have our first coat and then organize.

You pick up our nets that are over there on the ground. Yeah, I'm gonna put the barrels there. Rebecca's going to take pictures of all these totes.

Maybe we can give them away on Craigslist.

Looky there, we're starting to look like the organic farm that we are. It's so cleaned up. It took the whole time. We did not get to the, the mineral feeder. We did find this, which is a Premier one, and we can at least put our grit in that. It's a grit feeder. Organize the tools here. General, why are you bringing more junk in? I just pulled that out. Okay, what's going on? This is what happens. We just cleaned up. We didn't get that table over here yet. You gotta get that brooder up, spray sweep around. This is my mineral feeder supplies. Rebecca put the trash or the totes up. On today's episode of Brandon Cookin' Show, Grain-free chicken fried steak. And what I'm most excited about, grain-free homestyle gravy. Just for 1 pound, so we're gonna like 5x this thing, get all the supplies out. We got training today at 3, but— or 11, but we can maybe get all the supplies ready. We're gonna do 10 cups of almond flour. Seems extra. Yeah, Beck, so there, this is calling for, for, uh, 2, 2 cups of almond flour per 1 pound of cube steak.

Yeah, I wouldn't do that.

Is that gonna be like heavily breaded? Yes. I mean, that might be good, but I guess it's almond flour, it's not that great.

Just do double it, and then if we need more, I'll just make another little bit.

Okay, all right, all right. So I did, uh, so I'll double it. Okay, so I'll do 4 cups then. 6 teaspoons of lemon salt, garlic powder, What we're trying to do is get this done before Jacob's here. He's here. It's like he said he was gonna be 5 minutes late. I guess his 5 minutes late is on time. It's a beautiful mix. Added paprika and pepper. All right, Josiah, we need you to put this in the fridge. We're gonna train for an hour and then back at it. Gideon, take a shift on the potatoes. Mom too. What happened to our other pillar, girl?

I don't know where it's at, right?

This is a good old-fashioned American meal. We're gonna fry it in tallow. This tallow was in the fridge, so it's a little chunky. If you're wondering what tallow is, that's fair. Tallow is beef fat. Got the tallow melting. They're peeling our tiny potatoes. That's another thing about growing your own food. You got to make use of the little tiny potatoes. This one might be over the top.

We're gonna feed that to the pigs.

We put them over there with the rotten ones and we cook them for the pigs. I got 2 super cubes of broth. Those are like the 1-cup measurements. I need 2 cups. You can just always have broth ready. You don't have to always have it fresh. It's gonna be in the freezer. I did. I got you 2 cups. Now it said in the instructions to let it sit on it for a few minutes. You think that's necessary? Do you think you can just fry?

I could just sit it right here.

All right, you just need— you needed to sizzle when it goes into the thing. So what's sizzling temp?

I have no idea.

It's almost bubbling. That's probably going to be a sizzle. We're at 320. That's probably going to sizzle. Oh yeah, should we turn it down, huh? You ready to put some in?

Yep.

All right, go for it. The All-American meal right here. Did you count that as a sizzle?

Oh yeah, it's sizzling.

And it only said just do it until it's golden brown. It said I'll get you a tray. I've been cutting up tomatoes or onions.

Look at this, holy crap! Oh, that's so good.

I'm real excited about this. I think I'm gonna say Cube Steak Where You Been Mom a lot. This is from Alaska, 2019. Yeah, I'm gonna say Where Has This Been.