Tag Archives: cooking

Quick Easy Bruschetta from the TSP Garden

Making Bruschetta is a great use of those garden tomatoes, fresh garlic and all the basil that is in excess this time of year. It is beyond simple and tastes awesome. This is the most basic recipe you can add other things. Some people use sweet peppers as an addition and I do too at times. Others use sweet peppers but fire roast and peel them first, that is REALLY GOOD TOO.

I have seen other additions like corn and even some black olives, but when it comes to traditional simple Bruschetta this is the way. The one addition to the traditional recipe is the dehydrated onions, that is my secret to my Bruschetta. I guess it is a secret no more!

Watch this video How to Make Bruschetta directly on YouTube

Episode-1397- More on Raising Chickens

A Happy Hen Waits for a Treat

A Happy Hen Waits for a Treat

In spite of the fact that yesterday’s show went two hours I realized at the end that many things I wanted to include didn’t get included.  For instance we didn’t cover breeding, incubating, brooding, slaughter and cooking.

Today I am going to take a second pass at this.  I am going to give you some actual numbers about weights when it comes to the slaughter of young, non meat breed cockerels.  Likely it will have you never bothering to pluck one again.

I am also going to provide you with a variety of ways to cook cull birds in order to deal with either their small size or tougher texture for the older birds.

I will also cover the basics of brooding your young birds and my experience thus far with geese that tells me a broody hen is worth more than two incubators!

Join Me Today to Discuss

  • Ordering chickens vs. buying local
  • Setting up a brooder
  • Introduction to an existing flock
  • Incubation of your own eggs
  • What the geese taught me about brooding
  • Keeping roosters from attacking you (sometimes this involves culling)
  • How I slaughter a chicken
  • To pluck or not to pluck, some real numbers
  • Some ways to cook cull chickens
    • Coq au Vin
    • Jacks Chicken Soup
    • Shredded Tex Mex Chicken
    • Chicken Stir Fry – The Key is the “Cut”
    • Making broth/stock from broilers “waste”
  • Some cool ways to use eggs
    • The easy “over easy” egg
    • The “nested egg” (I use sprouted grain bread)
    • Egg drop soup
    • Remember anything can go in an omelet

Resources for today’s show…

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

Also remember we have an expert council you can address your calls to. If you do this you should email me right after your call at jack at thesurvivalpodcast.com with expert council call in the subject line. In the body of your email tell me that you just called in a question for the council and what number you called in from. I will then give the call priority when I screen calls.

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Episode-1380- All About Cooking Fish

Today we complete our fishing series with a show on cooking fish.  Fish is dish best served well, “not ruined”.  If I were asked what are the two things that most often ruin fish I would say the following.  Over cooking fresh water fish and often bothering to cook some salt water fish at all.  Now don’t get me wrong I cook plenty of salt water fish, but some of it is best simply sashimi or ceviche!

Today I will go over some of my favorite ways to prepare and use fish.  The good news is you can do all of this even if you are not a fisherman with fresh fish from the market.  The key with fish is when done it should flake, not be mushy, you simply most not be afraid that you will “under cook it” this indeed is the most common way fish is ruined.

Join Me Today to Discuss…

  • Some basic rules
    • Don’t overcook
    • Never eat raw or citrus cooked fresh water fish
    • Learn to clean fish and consider buying them whole
    • Learn to use what others throw away
    • Be creative and use recipes as a guide, not law
  • Some of my favorite ways to cook and eat fish
    • Shore lunch style fish fry
    • Almost paleo style fish fry
    • Catfish Steaks (works for salmon too, it is where I got the idea)
    • Plank Cooked Fish (salmon, catfish, tilapia, and many others work)
    • Two types of “fish chowder”
      • Simple Shore Lunch Style
      • Gourmet Cook Style
    • Make it fish stew, omit the corn and milk, add tomato paste
    • Cerviche – Some important thoughts
    • Sashimi – yes you can do this wrong or use an not so good fish for it
    • Fish on the half shell – great for camping
    • Sumac and dill infused fish
    • Fish for fish tacos
    • Smoked catfish – people will fight over this!
  • Final thoughts again don’t be a recipe Nazi!

Resources for today’s show…

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

Also remember we have an expert council you can address your calls to. If you do this you should email me right after your call at jack at thesurvivalpodcast.com with expert council call in the subject line. In the body of your email tell me that you just called in a question for the council and what number you called in from. I will then give the call priority when I screen calls.

Our Expert Council is Made Up of…

Join the MSB Today

Join the MSB Today

Want Every Episode of TSP Ever Produced?

Remember in addition to discounts to over 40 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

Smoking a Brisket with the Somkenator

I am becoming a huge fan of the Smokenator.  My first try with it was Baby Back Ribs on the Smokenator, this time we are giving a brisket a shot.  This is actually a tough brisket to smoke as it is “market trimmed” vs. packer trimmed.

Rub for this Brisket

  • 5 TBS of Chef Keith Snow Low and Slow
  • 5 TBS of Brown or Turbinado Sugar (add to mix last and mix in well)
  • 2 TBS if Kosher or Course Sea Salt
  • 2 TBS of Granulated garlic
  • 2 TBS of Peprika
  • 2 TBS of Melange Pepper Corns, (measure before you grind)

Mix the above in bowl until all ingredients are incorporated.  Again put the sugar in after the other stuff is well mixed and then mix it in and it won’t clump up on you much.

Coat meat with Apple Cider Vinegar, then coat with the above rub, wrap in plastic rap or put in a large glass bowl and cover and let sit in a fridge over night.  Reserve any extra rub and add some the next day before smoking and the rest about mid smoke.

Smoking a Brisket with the Smokenator

I have become a huge fan of the Smokenator in just two cooks so far.  It is rock solid when used as instructed at maintaining a smokey 250 degree temp.  The only thing I have seen hold temperature more consistently is an oven!   At this point I think it is almost worth buying a Weber Kettle just so you can use the Smokenator.

Cooking with a Weber Grill and the Smokenator

Took some time today to fire up the Weber Kettle Grill and try out my new smokenator.  I really felt the smokenator might be a bit of hype but I am very please especially for a first time run.

Up today, baby back ribs, with Chef Keith’s Low and Slow BBQ Seasoning.  They came out great, also put in some updates on the Geese, Ducks and Chickens so far this year.

You can see the video here, Ribs with The Smokenator on YouTube

You can learn about the Smokenator Here.

Episode-1248- Preservation of Meats with Ken Strayer

Simple Beef Salami Made with Morton Tender Quick

Simple Beef Salami Made with Morton Tender Quick

Today I want to discuss curing meats.  To do that we are joined by Ken Strayer a member of the TSP audience.  Ken has been curing meats for a few years and did a great job of answering my questions on the basics of curing meats.

He was however, extremely efficient and his knowledge is limited to a few types of cured meats so the interview as only about 28 minutes long.  It was 28 extremely informative minutes but my shows are generally at least 50 minutes to an hour in length.

So I am adding a bonus segment on the curing of meat via biltong method to the beginning of today’s show along with some stuff I picked up on simple quick “sausage style” cures.  Those might be some cool things you can do for the coming holidays.

Also next week we will have The Farmstead Meatsmith on next week.  That will be a somewhat more advanced show.  So think of this show as part one of a two part series.  This will form the basis of your understanding of making cured meats, the basic process, etc.

Ken is an awesome guy, he is a medically retired US veteran who served for 10 years in the United States Navy.  He is an avid outdoorsman who spend most of his free time backpacking and fly fishing throughout the North East.  He spends the rest of his time tending to his garden and small homestead, and cooking-and a hobbyist at smoking and curing meats of all types.  A listener of the show for about three years now, a supporter of liberty, and an Oathkeeper.

Resources for today’s show…

Also remember we have an expert council you can address your calls to. If you do this you should email me right after your call at jack at thesurvivalpodcast.com with expert council call in the subject line. In the body of your email tell me that you just called in a question for the council and what number you called in from. I will then give the call priority when I screen calls.

Our Expert Council is Made Up of…

Join the MSB Today

Join the MSB Today

Want Every Episode of TSP Ever Produced?

Remember in addition to discounts to over 40 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

 

Episode-1212- All About Grills, Smokers and Outdoor Cooking

Side Box Smokers are Extremely Flexible.

Side Box Smokers are Extremely Flexible.

Today is Monday and that usually means a listener feedback show.  Here is the deal though, I am in a great mood today and additionally off to a late start.  Monday shows take a while so I am moving it till Monday and frankly some of the stuff the clowns are doing this week, will ruin my mood.  So I thought why not a fun subject we have never covered before.  Grilling!

The grill is really an incredible piece of daily living equipment and a great piece of prepper gear.  Grilling is actually one of the easiest and most efficient ways to cook, but a little bit of learned skill and a few tricks of the trade will give better results.  I would estimate I cook dinner on a grill or smoker 90% of the time, and I mean year round.

Today I will be discussing mostly grills and side box style smokers with a few other options tossed in.  I will tell you what to look for quality wise, how to avoid expensive mistakes, where to never go cheap and how to get the most out of your equipment.

Join Me Today As I Discuss…

  • Why everyone should own and know how to use a grill
  • Why I absolutely hate “all in one” style grills
  • The gas grill, why it is so flexible and what to look for
  • “Inferred gas grills”, no it isn’t just marketing, I am sold
  • Why two smaller grills might be better than one big one
  • The basic charcoal grill, more flexible than you might imagine
  • Ceramic style grills like “the big green egg” etc.
  • The Portable Kitchen Grill – great story, great grill
  • Side box smokers, my favorite way to cook when I have time
  • Tower style smokers
  • Tips on cooking various things on various cookers

Resources for today’s show…

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

Also remember we have an expert council you can address your calls to. If you do this you should email me right after your call at jack at thesurvivalpodcast.com with expert council call in the subject line. In the body of your email tell me that you just called in a question for the council and what number you called in from. I will then give the call priority when I screen calls.

Our Expert Council is Made Up of…

Join the MSB Today

Join the MSB Today

Want Every Episode of TSP Ever Produced?

Remember in addition to discounts to over 40 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

 

Episode-1024- Chef Keith Snow on Thanksgiving Dinner Survival

Chef Keith Snow of Harvest Eating

Tune in today for a special edition of The Survival Podcast with Chef Keith Snow. Keith is the creator of HarvestEating.com which focuses on eating seasonally and cooking with food you can grow in your backyard of obtain locally.

He is also a daily listener to our show and shares many common ideals with the Survival Podcast audience.

So I thought who better to bring on the air in preparation for Thanksgiving then Chef Keith.

Whether you are going though having the “in laws” over for the first time or just want to have the best Thanksgiving meal you ever cooked, today’s show is for you.

Tune today to learn…

  • Simple steps to a perfect turkey
  • Easy great gravy without the paper envelope
  • Root veggies beyond the potato – parsnips, turnips, etc.
  • Awesome roasted sweet potatoes with special secret ingredient
  • Chef Keith gets stumped on what to do with an Ostrich egg
  • Ideas for vegetarian meals without resorting to Tofurkey
  • Chocolate cake with no flour
  • Baked apples that will be a big hit
  • Keeping appetizers simple and light
  • Making the experience stress free and enjoyable

Additional Resources for Today’s Show

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK and you might hear yourself on the air

Episode-979- Curt Linville from 180 Tack on Wilderness Survival in the Rockies

The 180 Tack Stove - Efficient, Easy to Pack and Quick to Assemble

The 180 Tack Stove – Efficient, Easy to Pack and Quick to Assemble

Note to MSB Members – I have gotten you guys a 10% discount on the 180 Stove, a special link is already on the Benefits Page of Your MSB Account.

Curt Linville is the co-owner of 180 Tack, LLC.  180 Tack manufactures and sells emergency stoves.   He has been practicing wilderness survival skills for the last 20 years in the Colorado Rockies.

Curt feels very strongly about the critical nature of community in an emergency, long or short.  Today we discuss the knowledge he has gained from backpacking and mountaineering in all seasons for decades in the Rocky Mountains where he has climbed scores of Colorado’s highest peaks.

Today Curt joins us to discuss short and long term survival skills in nature including shelter (year around), water, food, staying hidden or getting found, simple traps, fire starting, and more.  But more importantly, he explains how critical community is in emergency situations.

Resources for today’s show…

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK and you might hear yourself on the air.

Episode-930- Lacto Fermentation and Other Ways to Use Excess Production

The Schmitt 5L Fermenting Crock Pot is My Personal Favorite

The Schmitt 5L Fermenting Crock Pot

Likely if you garden (or even just hit the Farmer’s Market or get stuff from your gardening neighbors) you are either in peak production or soon will be.  Often the stuff we love the most comes in with such abundance that we can’t possibly keep up with it.

Sometimes this is just great as part of why most of us grow our own food is to create long term storage so out comes the canning gear and dehydrator, or the steamer and blanch and freeze is the name of the game.  Yet sometimes we don’t have quite enough to warrant the canning gear or we simply just don’t feel like it on an dog day in the middle of summer.

What to do then?  What do you do with 12 big cucumbers when the neighbors are like, no thanks we have enough now.  What about those jalapenos that are not quite big enough for the bacon and cheese wrap but you don’t feel like dehydrating them yet because you know the fall will bring so many for that it really isn’t necessary.  What about those zucchini that just keep coming and coming?

Today I will focus mostly on lacto fermentation for short term use and refrigerated storage along with a few other things that can use up or extend the shelf life of all the abundance this time of year provides.

Join Me Today As I Discuss…

  • The basics salt and sometimes water
  • Fermentation vessels from simple to refined
  • Why I like smaller crocks and would prefer several of them to one big one
  • Making basic fermented pickles a great start
  • Yes it is completely safe and the mold on top won’t hurt you
  • Do you need whey? No but I will tell you how to get it anyway
  • Some recipes
    • Basic fermented pickles
    • Fermented jalapenos
    • Jalapeno Escabeche
    • Fermented zucchini
    • Beet and apple relish
    •  Chow Chow – roll your own recipe that’s how its done
  • Some other shelf life extenders for veggies
    • Salsa, pico and bruschetta
    • Cucumber vinegar salad
  • Some creative recipes and cooking ideas
    • Fried green tomatoes
    • Zucchini chips (long term storable and short term snack)
    • Cucumber melon salad or salsa
  • The big thing, just try stuff, if something isn’t good don’t do it again

Resources for today’s show…

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK and you might hear yourself on the air.