u/PicksburghStillers

To anyone who commented on my last post here, thanks for the tips on predator protection. Electric wire was a bit out of budget, so I improvised with some tips in mind. Hoping the rubber flaps and a couple box traps will keep these safe from predators 🤞

Drew up some plans for a chicken tractor while laying in bed this morning. Followed the initial plans 95% but had to make a couple changes due to unforeseen details.

All that is left to do is to put on the metal roof portion, and to attach ropes for ease of movement.

I am concerned that predators may be able to wiggle/dig under the sides if it isn’t sitting on a perfectly flat spot.

Does anyone have any good tips to stop predators from being able to go under the sides?

found while digging a foundation. really smooth surfaces on opposite sides, not magnetic, smooth surface scratches with a nail.

fiancée found these monster drumsticks at the store on sale for 99¢/lb. Dried em up with a paper towel and seasoned them all with salt, pepper, chilli powder, garlic powder, onion powder, paprika, cayenne, and coffee. Cooked on the grill at 375 until thermometer read 150° then basted with a barbecue sauce(sweet baby ray’s cut with apple cider vinegar, loads of fresh ground black pepper, bit of cayenne, and some msg). Finished the cook at 300° until the thermometer read 160° in the biggest piece and let rest for 5 minutes.

End result was delicious. Skin could have been crispier, but the meat was super juicy(attributed to the largeness of the drums). Flavor was spot on. Great flavor from the rub, and the barbecue mix added a nice tangy flavor with a little bit of heat.

For next time I think i’ll try this one on the smoker.

Boneless leg of lamb roast butterflied and filled with a mixture of the following…. Ramp infused olive oil, sliced garlic, salt, pepper, cumin, thyme, rosemary, dill, fresh mint, lemon juice, and a tiny bit of fine diced/deseeded jalapeno.

Sealed the roast with butcher twine and seasoned the outside with salt, pepper, garlic powder, cumin, paprika, thyme, and dill.

Smoked until internal temp of 123°, then rested for 10 min while the side dishes finished up.

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Overall it turned out very good. Smoking temperature got too high for a bit, which caused the outer portion of the roast to overcook.

As for the filling… If I made this again, I would nix the jalapeño and either pre-roast the garlic or use a garlic confit. The flavor was incredible, but I am not a huge fan of the added textures from the filling.

Self rating 7.5/10 with room for improvement.

Been working at this structure little by little for a few weekends now. Think we will cross the finish line next chance we get to work on it.