We Shouldn't Be Allowed to Do This...

Kevin stepped out for a bit so I think I'm  gonna do a little gorilla harvesting here   I've had my eyes on his artichokes for quite  some time now so we're gonna come in here do   a little bit of harvest but there's an  onion up front that I've had my eyes on   for a long time so let's go pick it and see  if he even notices that it's gone I've been   eyeing this onion here for such a long time  it's bigger than my hand I mean just take   a look at these pruners so what I think I'm  gonna do don't think you can take my onions [Music] I really did think I was gonna get  away with this one but no it's too big it's   too precious I see you've already made yourself at  home and gotten some artichokes basically cooked a   little meal together but there is an onion to  harvest shock and I'll be honest and you know   we always Trash Talk each other but this year  the onions are in my corner they're 100. here   come take a look here look at this I'm gonna say  probably it's still a little early in my opinion   but it's a garden to grill you could let it sit  but it's perfectly edible it's perfectly edible   so I mean that's a handsome little red that's a  nice little onion right there you know perfect   the reason I said it's harvest a bowl is because  the neck was broken now what I wanted to see in   a little yellow maybe a little bit more dry I  definitely would but it's not the worst thing   in the world so let's Harvest this and let's see  what else we can get all right let's do it all   right it's time to harvest we've actually  have been harvesting this but there's two   yeah they're simply too much and this is the  loquat tree of course they're coming off load me   up give it let's give it a taste test real quick  just to see where it's at because this has been a   heavy fruiting season but also it's been weirdly  late to ripen so yeah it's kind of annoying so   I'm a peeler I can actually use your Technique  this time it's just a little more pleasant it's a   little more satisfying but you can definitely eat  the skin it's the flavor there it's finally there   still has a little bit tartness but just the right  amount nice sweetness this is going to go into our   Grill sash so let's grab let's grab a few handfuls  ready for that what else can we get how about this   steal a potato from the patch I'm ready for that  let's go this is the unintelligent unsophisticated   way of storing potatoes unfortunately but uh  because the reason why is because you really want   to keep them in a darker area and you can see some  of these are a little greener than I might want   the Charlotte's to me do look slightly green oh  yeah but I'm willing to chance it if you are I'm   I'm ready to try it here we go my friends  why not a little garden to grill on a almost   Summer Afternoon we've got the potatoes we've  got the onion so it's time to prep a Jacques   I don't eat artichokes the same way you do I eat  a more traditional style you eat them a little   younger and I love the prep method that you use  so why don't we talk about that yeah this is uh   really a fun way to eat artichokes especially  when you get those little tiny side shoots you   could do it for all sizes but it really Shines  on these little guys and it could go this big   and be totally fine yeah so we're going to do  is basically prep it so that we can eat the   petals and the Heart whole so what I'm gonna do  with this red onion by the way is I'm just going   to remove one layer give it a quick rinse and  then I'm going to go rings and then ideally I'm   going to caramelize it for the burgers okay  yeah so the way that I do these is usually   um actually I'll start by removing a lot of these  outer leaves the outer ones are usually very tough   even when you do that old method you don't get  much off those first ones so I'm going to just   remove a couple of these darker ones and make  like a little lollipop on all of them now that   I look at it this is a bit more green than I  would have it's it's got some green you know   what I'll give you a little little treat  and I'll swap it out with a sarpo mirror if you don't see another video after this one it's  because we both died of potato poisoning white on   the inside see how it goes what's your method here  you've created the lollipop and you've removed all   the tough ones so it's very anything I can eat  this fully and I'm like happy pretty much except   for one last step okay so the last thing you want  to do is that usually depending on the variety   there are spines on the tips of the bracks so what  I like to do is to just avoid that entirely is   I'll cut off the top like third or quarter of the  artichoke so now we are still removing some but   trust me this is gonna be worth it so now what you  get is this you get this nice little cross section   there's no spines in there and this is now fully  edible but if you were trying to cook it like this   it would work it wouldn't be as delicious so we're  gonna do a half like so and then we're gonna place   it in oil to kind of slow down the oxidation  otherwise we'll go Brown on you yeah yeah and   that's fine and honestly I let mine go Brown last  time and they were still totally totally fine but   it smells like butter in the area doesn't it is  it these buns are those buttered buns oh [ __ ] damn that actually does smell butter so  any of these large artichokes I am going   to remove that choke just in case  because I don't want to choke on it   but the little ones um it's honestly not even  really there so it's not a big deal so you're   taking that undeveloped flower out exactly so just  like so and then I'm gonna go just salad slicer   sandwich slicer style tomato here a little  Burger let's go a little early this one did   not come out of the garden forgive me before  I have sinned because I don't have tomatoes   this big quite yet so I grabbed this one from  the market it's okay it's gonna warm us up for   our tasty Tomatoes we're gonna eat that and be  like this is garbage yeah exactly but you know   what my controversial opinion on somebody  who loves Tomatoes it's my favorite thing   I don't care if it's a bad tomato on a sandwich  I always want a tomato oh yeah I don't know why just so I get the psychology of it it's not  it doesn't feel the same but I still need it   we forgot to add that we grew these little sharp  cheddar and honestly like and I'll say this right   now meat district Steakhouse this is not how I'm  trying to get my meat in general guys and you'll   be seeing an episode not even on Epic gardening  but you'll see it on a different Channel where   I'm going hunting for my own meat so that I don't  have to get meat district Steakhouse Angus beef   tri-tip sirloin with garlic and peppercorn rub  there's a lot of words in there from you know   wherever so why don't I fire up the Blackstone  Jacques all right let's start working oh   there it goes let's go last time we did  this it was breakfast that's true today   it's a little uh lunch dinner it's a little  linear this is what I always love about when   I used to watch the videos on how to cook on The  Griddle top no smoke I fired them all up shock   okay so I'm thinking yeah what's my quadrant  right so how long does that need do you think I don't know 15 15. I need that lid  thing too yeah hunt for that that's   down there perfect let me grab the I'm  gonna do the onions but if they finish I'm   start them first yeah and if they finish they're  finished we could snack on them that's an aper   teeth yeah it's a little bonus so I'll take  this quadrant then cool I'm gonna do the grilled   onions here oh yeah you got a squirt bottle I'm  doing this yeah hit it with that squirt bottle   so here we go face down oh hit listen that sizzle   so potatoes are gonna take a while oh okay  because I'm cooking them from raw right you know   not advisable the better way to do this would  be to boil them for about five to eight minutes   that basically Cooks them soft Cooks them okay  par Cooks them whatever and then you get those   rough edges you know yeah the crisp and then  when you throw it on on the Blackstone it would   actually crisp them up and make like these  little sort of Patty I like fryer things I   like that now it is sizzling a little bit I'm  gonna just go straight on with the lid at the   beginning because the beginning we're trying to  soften we are also trying to guess here but I'm   gonna go sneak over to the Orchard and grab a  lemon [Music] you ever been to Benihana uh yes   remember when they would do the the uh yeah  okay yeah yeah a little bit of a little should you throw an egg up crack it should I try  it I don't think so I don't know if we're ready   hold on we should oh because I can make a star  egg let's go these lemons are good it's gonna   be oh yeah they're dirty dirty little dozen  you think I can do this I think I I'm gonna   say yes because I've seen you catch things I  didn't expect well here's the problem is I I   know for a fact I can bisect the egg oh okay  the problem is can I get it in this star oh   yeah I don't know about that so I need to toss  right and then somehow it's not gonna entirely   shatter it's just gonna release the egg that's the  idea ready I'm ready all right here we go [Music] hey you did it look at that looks great   perfect right I'll get this piece of the egg  oh look at that look at that bro I love this   little handle like hey yeah that's actually  really cute I'm gonna do some fusion here   it's gonna be one of the worst looking egg  stars ever all right we're getting there   we're getting there this is here happening I  like what I'm saying don't worry about that those are looking real good dude let's take a look  so do you go caramelizing until they're brown yeah   I want a little caramelization and once we  get that so we want a little more than that   yeah then I'm going to flip them and drizzle lemon  on them okay and season yeah got it I'm going to   these are still going well I just want to  get a little crisp on this yeah a little   crisp and then we'll see what my uh once  my monstrosity can you flip with that thing   oh oh problem is how do you move  the hip can you do that ready I think I've sealed it though yeah I think it did  oh okay all right let's get this egg out let's eat Lord look at you can see the Steam on the yeah  they're dancing yeah all right there we go let   me do a steam check that out oh yeah that's  brown okay okay these are steaming be right   back so I'm gonna go in with a little bit of  lemon here to give it a little bit of moisture that's good [Music] so this is gonna be our  appetizer yes because we've got burgers oh man sparkling water is just so good is that  flaky sea salt there's simply nothing better   than sparkling water in this world you're like  sparkling water guy I can't stop I've never like   to me it just slows me down too much I've drank  more CO2 than most people have breathed oxygen   here's the thing about me when I drink it I've  developed the ability to turn it the atmospheric   carbon into bone density and that's why when I got  a recent Health test it showed that my bones are   as dense as someone half my age okay and that's  that's the truth I mean I I got a little intense   there but that's the truth that's the truth all  right I think our buns are looking good we want   a Little More Steam for these big ones yep it's  wild how long it takes onions to caramelize I know   it's so funny at least on The Griddle you know it  always cracks me up when you eat a recipe it says   like caramelize the onions five minutes that guy  never cooked an onion we just don't know I mean   nah they're scamming us you think they're scamming  I think it's a deep conspiracy yeah how are the   operatives going I think we're there yeah yeah  it's starting to feel a little kind of tendy so   I think we should grab some meat district okay  out you're a cheese guy right yeah always this   guy lacto ferments let's just say this guy's a  lacto cheese is something that I've always enjoyed   very thoroughly and especially uh very thoroughly  that's such a very fancy way of saying I I love   cheese what are you thinking onions are looking  pretty decent to me I think they're yeah I only   call them full caramelized but they're looking  like they're good though but here's the beauty is   if you want to keep them on Blackstone style you  can just bring them uh off center this is a cold   spot it's just not it's just not as hot right or  if I really wanted to like once I'm done right I   might throw this on low and just throw it here in  the center and just chill you know what do you got   this guy here probably needs a little  more something a little seasoning Maybe   wow good yeah I like it what  do you think on Lemon good   what I think is it needs a little more salt  if I had to guess and a little more of like a   some sort of herbal treatment some sort of like  a rosemary or a paprika right back like that   my rule of griddle top cooking is just put  more oil on because it's probably going to   go down that that's true it's like I can't  guarantee it's in the food so it's healthy   oh my God is that a maestro instead of cutting my  escrow down there I don't know if the mic picked   it up but I went pretty hard there okay so you're  hit okay so we don't need a steam cooking anymore   right no I think they're probably careful with  that it's hot all right how do we feel on getting   some meat on the grill Let's Get It On Let's Get  It On what's nice is these are preseason despite   their dubious Origins maybe a little  burning over here a little accident [Music]   see I mean that's starting to look pretty  good it's gonna look like it's cooking yeah   yeah they're starting to fall apart so they're  definitely cooked they're cooked for sure the   steam top method for sure is like underrated are  you with toppings are you like a condiments guy   if I go in condiments I almost always want  Mayo yeah uh on a hot on a burger yep really   Mayo ketchup mustard okay mix them together  Holy Trinity I like it like a secret sauce   I mean I respect it for sure I would so if  I'm doing a hot dog I'm doing tomato ketchup   relish oh and and maybe some onions okay uh  raw yeah and if I'm doing a burger I would   which we don't have but I would do tomato  ketchup sliced pickles sliced pickles yeah   like more like a McDonald's burger yeah  yeah yeah yeah okay so I'm feeling this it's hard because I'm not fully the cross  section is definitely a pink yeah but medium rare it's my logic hey it's my logic well  you know what we could do is how about   this yeah let's go cheese on and then lid on  cheese on lid on and that'll do both jobs at   once perfect let's see what happened over here  you wanna grab a couple plates sure after this I'm gonna go for this big boy all right  the burn definitely takes a little away but I'm here for it wow it's so like  fleshy and Meaty yeah I feel like you   get more this way and you're so right  like if you hadn't chopped off the tips   it would have been kind of miserable to  be honest yeah I actually got a tip left   on that one and uh but you get this  part yeah you get that whole cherry oh shoot [Music]   well let's dress these boys up huh I might put  an arch on another plate we're gonna share our   plates here so here's one bottom here's another  bottom I'm gonna dress with some oils for mine   a little bit of that all gone oops I'm going heavy  on the onions I'm going you putting a choke on   putting a choke right on just like that you want  a slice of Tom I'm calling in my Italian Burger   yes Tommy oh you're putting a choke yeah  okay slap it right one I'm actually kind   of interested all right get in there throw  that I'll do a little zip that it's gonna be   a sloppy Burger but I think it's gonna hit right  here's your top right I have one roll the what   I can't eat a non-seasoned tomato oh really  hit it with that salt hit me hit me hit me   I'm doing some ketchup because that's all I  got I'm going no ketchup really I'm keeping it   original there we go all right grill time happy  Memorial Day week check out our sale that's going   on on the story it's probably the best sale you'll  see all year maybe ever and Bon Appetit cheers I'm   gonna go in I don't see this looks great but it  doesn't it's like an expensive fancy Burger I know um that artichoke that's new this might  be a new thing I've never seen this day   this is new that's new steal this if you're a  sous chef or a chef to Cuisine steal it put it   on the menu and when your exact comes in it's  like what's this you just be like I made it up   I made it up steal it from us completely I'm  impressed yeah artichoke burger here to stay   I'm gonna take another little potato  a little solanine for the road oh it's cooked yeah it's definitely cooked  we've got a burger to finish we've got some   potatoes to cook the boys behind the camera have  to eat as well thanks so much for watching guys   more Grill to Garden no more Garden to grill  coming soon this summer stay tuned subscribe   good luck in the garden and keep on growing  while the cat's away the mice will play told me the cat what the

Channel: Epic Homesteading

Views: 68,356

Keywords: epic homesteading, epic gardening, harvest, grill, gardening

Id: _97cYMGtP1I

Length: 18min 7sec (1087 seconds)

Published: Tue May 23 2023