Anniversary dinner#4

Smoked Pulled-pork enchiladas smothered in a home-made red sauce. Stuffed with fresh grated cheese and sliced sweet baby-bell peppers. Topped with crème and sriracha with a touch of cilantro.

Lastnight: sausage gnocchi bake. Very tasty!

Cooked a one skillet hash with some of last seasons deer sausage. I smoked the sausage Thursday night and made the rest of the dish lastnight. Simple as simple gets, but fresh ingredients almost always equal a win at the dinner table. Just wish the veggies would have been home grown…next year.

Another taco night lastnight. Tacos de carne deshebrada. My boy only has a few teeth, so he got the “deconstructed version” He had all the fixings and ate it all. It amazes me how much a toddler can put down!

Last nights cook: 100% scratch made chicken-fried steak, mashed potatoes and sweetcorn. I’m not sure why gravy packets are a thing…homemade is just as easy to make with three ingredients. Kansas-raised beef.

Happy Sunday everyone, put that homemade bacon to good use with an eggs Benedict. The base is a potato cake with an avocado spread, creme, and grape tomatoes, the mrs. even plated this one. Bloody Mary’s are in the works as I type.

Philly cheese steak bake. KS raised beef T bone, rather than traditional ribeye. Cut against the grain, the t bone works just as well.

Marinated turkey breast panini on rye sourdough. Sliced pear, cranberry sauce, avocado, & pepperjack . Sides are a simple salad, dressed with croutons, grated cheddar cheese and 1000 island and the potato is a russet, prepared in the fondant style.

Sourdough pancakes. These are banana. Breakfast perfection.

Tex_77 I haven’t put any thought into that scenario. The squatch would likely defeat my electrified perimeter netting and be able to unlatch the lid of the coop.

I feel there is a story to the ninnescah Sasquatch, that I’m not privy to lol.

I’ll keep you all posted.

mrobisr nice, these will hopefully be ready to process at 10 weeks. I’ve got a mobile coop wagon that I will move within a 650 square foot electrified net from Premier1. They will be about three days behind my cows in the pasture, the cows get moved daily, the premier1 fence will get moved every third day and their wagon/coop will get moved daily within the fencing.

Main goal is to get a second source of manure on the pasture, while also spreading the cow manure, feeding on the fly larvae and foraging for insects to help reduce my feed cost for the chickens. This is why I chose a red ranger over a Cornish cross, these chicks are already scratching in their bedding at less than a week old!

Secondary goal is the meat source from the chickens. I’m shooting for a target of no more than 1.66/lb of feed/bird over the course of 10 weeks, with the supplemental food source that the pasture offers.

cdavis So long as they grow to 10 weeks, and don’t die on me before then, they should pencil out to $2.50-$3/lb depending on carcass weight. Even less per pound if we decide to self-process…$1.80/lb if we process them at home.

Tex_77 any time, my fried.

50 chicks delivered yesterday. Freedom Ranger broilers. T-minus 10 weeks until I’m enjoying the fruits of my labor.

I try to listen to all of his guests and not pick and chose those of interest to me…broadening my horizons, as they say.

Rogan…only Rogan.

lol I do really listen to Rogan daily, on any commute. I also like the Bear Grease Podcase.

I’ll check in with Krystal and Sagaar on youtube from time to time as well. Haven’t spent much time on the books/audio books, as of late.

RedHills Rancher podcast from time to time and my cousin does one on events in our local town that I usually get caught up on.

cdavis same, I’ve heard several theories as to why. 15 years ago, when I was a boy hunting with my older brother, it was nothing to get your two birds in a single day and on your first attempt usually. Now it’s a struggle just finding one bird all season. Numbers seem way low here in SC Kansas. Groups are small too. The most I’ve seen together has been 6 or 7. Typically just 2-3 per group is what I’ve been observing the past couple of years.

Steaks and sprouts today.