>> HELLO AND BELL COMTO TIM FARMER'S COUNTRY KITCHEN HELLO Mrs. FARMER.
>> HELLO.
>> Tim: YOUR EARRINGS MATCH YOUR SHIRT.
>> Nicki: I GOT THEM IN FLORIDA.
REMEMBER.
>> Tim: THEY'RE PRETTY.
TODAY WE ARE GOING TO HAVE A LOT OF FUN.
WE WANTED TO BE OUTSIDE.
I WAS GETTING READY TO BUILD A FIRE.
LOOKED AT THE WEATHER.
THE WEATHER SAID AT 7:00, NO, NO, NO.
9:00, THERE WAS LIKE A 30% CHANCE.
AT 4:00 WE HAD A 1,000% CHANCE.
WINDS CAME IN.
>> Nicki: IT WAS A BAD STORM.
>> Tim: WE WERE AT KENTUCKY LAKE.
THERE WILL BE SOME FISH RECIPES SHORTLY BECAUSE WE WENT FISHING WITH JIM.
THE NIGHT WE GOT DOWN THERE IN THOSE... >> Nicki: BEAUTIFUL CABBAGE CABINS.
WE HAD TEA, JUST CATCHING UP.
WE WERE CHATTING.
>> Tim: THEY WERE TALKING SO LOUD.
>> Tim: HAVING CONVERSATION.
>> Tim: DID ANYBODY NOTICE HOW DARK IT WAS.
IT WAS PEA GREEN AND ALL OF A SUDDEN, BOOM, TREES WERE DOWN, HUGE, WE SAW SWIRLING IN THE TREES, AND THE TREES WERE GOING DOWN.
WELL, RIGHT DOWN FROM US JUST RIGHT, RIGHT DOWN THE ROAD, THEY HAD A TORNADO AND THAT'S WHAT GOT US.
>> Nicki: THE MARINA WAS DESTROYED.
WE WENT TO WAL-MART AND YOU GUYS SAID YOU WANTED TO DO THE SHOPPING.
WE LET YOU GO IN THE STORE.
I SAID TO LISA I THOUGHT YOU WOULD COME OUT WITH FISHING STUFF BUT YOU GOT LANTERNS, BATTERY OPERATED FLASHLIGHTS.
CANDLES.
>> Tim: WE ARE MILITARY.
>> Nicki: WE HAD A LITTLE LIGHT FOR A WHILE.
>> Tim: WE GOT CANDLES, LANT EARNS AND THE OLD OIL LAMPS.
ELECTRICITY WAS OUT FOR DAYS.
WE HAVE FISH RECIPES COMING.
LET'S GET TO WHAT IS GOING ON.
NATURE SURROUNDS US.
WE WERE WALKING AROUND THE YARD AND YOU KNOW WHAT, WHAT HAPPENS WHEN YOU ARE OUT IN THE YARD AND YOU HEAR A BIRD SOUND?
WELL, IT'S A BIRD SOUND.
WHAT HAPPENS IF YOU HEAR A BIRD SOUND AND YOU KNOW WHAT KIND OF BIRD THAT IS?
YOU ARE MORE CLUED INTO YOUR ENVIRONMENT.
YOU FEEL LIKE YOU KNOW THAT PARTICULAR SPECIES.
YOU HEAR A ROB IRN CALLING.
>> Nicki: YOU ARE GOOD ABOUT THE THAT.
>> Tim: MY GRANDFATHER TAUGHT ME.
WHEN WE WERE LOOKING AROUND A COUPLE WEEKS AGO.
I THOUGHT YOU KNOW WHAT?
I'M GOING TO SHARE SOME INFORMATION WITH FOLKS.
WE TALKED ABOUT SNAKES ON FACEBOOK PAGE BECAUSE FOLKS WERE ASKING.
>> Nicki: I DON'T LIKE SNAKES.
>> Tim: A HUGE RESPONSE.
I'M GOING TO SHOW YOU SOMETHING HERE.
THE OTHER DAY, I NOTICED A BROWN THRASHER, BEAUTIFUL BIRD.
THE ONLY THING YOU CAN MISTAKE THIS FOR, A LOT OF PEOPLE MIGHT MISTAKE IT FOR A THRUSH.
THRUSHES ARE SMALLER.
THEY HAVE A BEAUTIFUL CALL.
BEAUTIFUL BIRD.
THEY STAY ON THE GROUND.
WELL I NOTICED ONE HOPPING AROUND HERE.
WHEN I I WOULD GO OUT TO THE YARD, IT WOULD STAY JUST AHEAD OF ME.
I THOUGHT WE HAVE A NEST.
>> Nicki: WE WEREN'T SURE WHERE IT WAS.
>> Tim: THEY BECAME COMFORTABLE AROUND US.
THAT'S THEIR NATURE.
TYPICALLY AROUND FARMERS AND SO FORTH, THEY DON'T SHOW MUCH SHYNESS.
NEXT THING WE KNOW, WE LOOK OUT RIGHT NEXT TO THE HOUSE AND I SEE HER FLY INTO THE NEST.
SAW FOUR LITTLE BABIES.
AND I BEGAN TO WATCH THEM.
SO WHAT WE FOUND OUT IS THAT BOTH PARENTS, AND I KNEW THIS.
BUT BOTH PARENTS TAKE CARE OF THESE.
>> Nicki: I DIDN'T KNOW THAT.
THEY BOTH TAKE CARE OF THEM.
>> Tim: MALE AND FEMALE.
THEY GO OUT AND STAY RIGHT AROUND THE AREA, PICKING UP WORMS AND BUGS.
THEY COME RIGHT IN, THEY FEED THE BABIES.
I SAW HER AND THIS MIGHT SOUND GROSS, SHE REACHED IN, GOT SOMETHING WHITE FROM THE LATTER END OF THE BABY AND DROP IT DOWN IN THE CEDAR TREES.
BASICALLY WHEN THAT BABY TAKES A LITTLE DOODIE, SHE TAKES IT OUT OF THE NEST TO KEEP IT CLEAN.
>> Nicki: GOOD MAMA.
>> Tim: OR HE.
AND THEY CONSTANTLY FEED THE BABIES.
NATURAL HISTORY OF AMERICAN BIRDS IS THE BOOK I HAVE AND LOVE AN OLD BOOK.
THE FIRST PRINTING IS 1925.
IT SHOWS YOU WHAT THAT BIRD LOOKS LIKE.
AND I'VE HAVE THIS BOOK FOR YEARS AND I LOVE IT.
BUT WHEN YOU READ THESE THINGS THAT THE BIOLOGISTS NUT THERE ABOUT THE BIRDS, IT'S POETIC.
THE SOPPING OF THE MALE IS DELIVERED FROM AN ELEVATED POSITION TO ATTRACT THE FEMALE.
COURTSHIP PROCEEDS MOSTLY OR NEAR THE GROUND.
SO ON AND SO FORDS.
TALKS ABOUT THE FACT THAT THEY BUILD A FAIRLY BULKY NEST.
TWO TO FIVE FEET FROM THE GROUND.
FOUR, FIVE, SIX EGGS.
MOTHER AND FATHER TAKE CARE OF THEM.
SO COOL.
SOME OF THE SHOTS WE GOT OF THE BIRD FLYING OUT OF THE NEST, STANDING THERE LOOKING RIGHT AT US.
BEAUTIFUL, BEAUTIFUL ANIMAL.
SO, ONE THING DIFFICULT SEE DOWN THE HILL THE OTHER DAY, I SAW OUR GUY.
NOW USUALLY THEY'RE VERY SHY ABOUT THEIR COURTSHIP.
THEY'RE DOING THIS DANCE.
SOME OF THE SOUTH AMERICAN BIRDS, I SAW HIM HOLDING HIS WINGS UP AND HIS TAIL WAS UP.
I HAVE A FEELING THOSE BABIES GOT TAKEN BY THE CROWS.
USUALLY THEY'LL LAY ON THE BATCH OF EGGS.
I DON'T THINK IT'S GOING TO HAPPEN OUT HERE BECAUSE ONCE IT'S RAIDED, THEY KNOW IT'S NOT SAFE.
THAT'S OUR TAKE ON THE BROWN THRASHER.
IS THAT NOT INTERESTING.
>> Nicki: I LEARNED A LOT.
>> Tim: WE SAW SOME TOADS.
WE HAVE THREE SPECIES.
THE ONES WE SAW, THE BABIES, DOWN IN THE PUDDLE, AND THEY HAD JUST KIND OF POPPED OUT OF THE WATER.
AND THEY WERE TAKING THEIR TRIP.
I WAS MOWING AND I SAW THEM JUMP ACROSS THE YARD.
THOSE ARE AMERICAN OR FOULER TOADS.
PROBABLY FOWLER TOADS.
AND JUST STOP AND TAKE A LOOK.
CACTUS.
WE HAVE IN FRONT OF OUR HOUSE.
HUGE CACTUS.
PEOPLE SAY WHERE DID YOU GET THAT.
THAT SHOULD BE OUT WEST?
THESE ARE EASTERN PRICKLY PEAR.
BEAUTIFUL BLOOMS.
YOU CAN EAT THE FRUIT.
YOU CAN EAT THE PADS IF YOU STRIP THEM OFF.
LOOK AROUND.
AS YOU ARE OUT AND ABOUT.
WE ARE GOING TO DROP ONE AND IF YOU ENJOY THIS, WE'LL DO THE OCCASIONAL NET WITH BOOK TYPE THING AND WHEN WE ARE ON THE FARM, WE SEE THESE THINGS.
SO ANYHOW, SPEAKING OF NATURAL THINGS, WE GOT A BAG.
>> Nicki: THAT'S RIGHT.
>> Tim: FROM M MACK.
WHAT HAVE WE GOT HERE YOU SEE THIS, WE'VE SEEN THESE IN THE STORES.
VERY GOOD FOR YOU.
SAME FAMILY AS CABBAGE, BROCCOLI, CAULIFLOWER, CALE.
GUESS WHAT ALL KINDS OF MINERALS AND VITAMINS.
REALLY GOOD FOR YOU.
WE ARE GOING TO MAKE SOMETHING OUT OF THAT TONIGHT WE ARE GOING TO USE BEETS.
CARROTS, MAYBE A LITTLE SLAW.
WE ARE JUST MAKING DINNER FOR TWO TONIGHT WE'LL MAKE A LITTLE BATCH OF THAT.
SIMPLE RECIPE BUT IF YOU GET ACHANCE TO GET SOME OF THESE.
GRAB THEM.
VERY GOOD FOR YOU.
SOMETIMES YOU GO TO THE STORE AND YOU SEE THE PORK LOIN CENTER CUT ON SALE.
IF YOU SEE THAT, GET IT.
WE HAVE BEEN WORKING ON THE PERFECT STEAK FOR YEARS AND OCCASIONALLY WE'LL FIND SOMETHING THAT MAKES IT A BETTER PERFECT STEAK.
NOTHING IS THE SAME.
CHANGE IT UP NOW AND THEN.
SO I STARTED THINKING, OKAY, WE DO OUR STEAK NOW, WE GET IT UP TO 90° IN THE OVEN AND WE LIKE IT RARE.
SO THEN WE PUT IT ON THE GRILL AND BRING IT UP THE REST OF THE WAY AND LET IT SIT AND YOU GOT SOMETHING GOOD.
>> Nicki: IT'S GOOD.
>> Tim: I HAVE PREHEATED THE OVEN TO 250°.
NOW AT 250°, WHAT IS GOING TO HAPPEN?
WE HAVE A BIG THICK PIECE OF PORK LOIN.
WE ARE GOING TO COOK IT LIKE THE STEAK BUT REMEMBER TECHNICALLY TODAY THEY'VE RAISED THE TEMPERATURE.
YOU NEED TO GET TO AT LEAST 150° ON YOUR PORK.
YOU NEED TO INVEST IN, IF YOU ARE A CARNIVORE LIKE WE ARE, YOU NEED TO INVEST IN A GOOD MEAT THERMOMETER WHAT WE DO IS TRY TO GET THIS UP TO 120, GOT IT ON 250°.
LEAVE IT IN THERE FOR 40 MINUTES.
CUT IT THICK.
I LIKE BONE IN, TOO.
WE COULDN'T GET THAT BECAUSE WE WERE AT A DEAD RUN BUT WE ARE GOING TO CUT THIS THICK.
SHOW ME HOW THICK YOU WOULD LIKE YOUR PORK CHOP.
>> Nicki: AT LEAST THAT.
THICKER?
LIKE THAT.
NICE AND THICK.
THICK IS GOOD.
THAT LOOKS GOOD.
>> Tim: ALL RIGHT.
LET'S DO ANOTHER ONE JUST LIKE IT.
BECAUSE ONE IS NOT ENOUGH.
>> Nicki: WE EACH NEED OUR OWN.
>> Tim: NOW LOOK AT THAT.
>> Nicki: THAT'S GOOD LOOKING.
THAT IS BEAUTIFUL.
>> Tim: WHILE WE ARE DOING THIS, LET'S READ A PIECE OF MAIL WE GOT FROM OUR COUNTRY KITCHEN FACEBOOK PAGE.
SOMEONE SAID HOW DO YOU GUYS STAY SO SLIM?
>> Nicki: THEY DID?
[LAUGHTER] >> Tim: THEY DID.
THEY OBVIOUSLY DON'T KNOW... >> Nicki: BECAUSE WE HIDE BEHIND THE COUNTER.
>> Tim: WE TRAVEL A LOT AND WHENEVER WE TRAVEL, SUDDENLY WE ARE ON VACATION.
>> Nicki: WE EAT WHAT WE WANT.
>> Tim: SHE SAYS TO ME, WE ARE ON VACATION, WE CAN DO WHATEVER WE WANT AND THEN WE START EATING ICE CREAM AND HAMBURGERS AND FRENCH FRIES.
>> Nicki: AND YOU ARE SO HAPPY WHEN YOU DO THAT.
THAT'S RIGHT.
>> Tim: SO ANY TIME THAT TO THAT WE TRAVEL AND WE LIKE TO TRAVEL, WE ARE ON VACATION, THAT MEANS WE CAN EAT WHATEVER WE WANT WHENEVER WE WANT.
>> Nicki: AND WE ARE HEAT-- WE ARE EATING VERY HEALTHY RIGHT NOWMENT.
>> Tim: WE ARE TRYING TO STAY FIT.
A LOT OF EXERCISE.
WHAT DO YOU SMELL?
THE FIRST THING YOU SMELL THERE?
>> Nicki: THYME.
>> Tim: YES!
>> Nicki: IT SMELLS GOOD.
>> Tim: THE THYME IS THE OVER THE TOP THING.
NOW I'M STARTING TO MIX UP MY OWN STUFF.
YOU DO NOT HAVE TO BUY STORE BOUGHT STUFF.
I'M DOING THIS BECAUSE I WANT YOU FOLKS TO BE ABLE TO SAY HERE IS THE EXPERIENCE I WANT.
I WANT TO MATCH WHAT HE IS DOING.
WE GO TO A RESTAURANT AND FIND SOMETHING WE REALLY LIKE, WE WANT TO COME HOME AND MATCH THAT SO I'M DOING THIS SO YOU CAN MATCH THE FLAVOR THAT WE ARE LOOKING FOR.
IT SAYS SPICES.
SALT, GARLIC, ONION AND PAPRIKA.
DOESN'T HELL US A LOT.
I KNOW IT'S WHAT I LIKE.
SO HERE WE ARE GOING TO COME BACK.
NOW THAT'S GOT SOME SALT IT IN, YOU NEED SALT IN YOUR PORK.
SEA SALT ON HERE TO GO ALONG WITH THAT.
AND OF COURSE.
>> Nicki: YOUR FAVORITE TELECHERRY.
THE PEPPER BAND IT SENT US A LETTER.
>> Tim: HERE'S WHAT IT SAID.
LOOKS LIKE PRISON MAIL.
Mr. TIM FARMER AND YOUR ACCOMPLICES NICKI AND KELLY.
I HAVE PEOPLE WANTING TO KNOW WHERE I KEEP MY CAMEL AND IF I WOULD GIVE THEM RIDES.
THANKS, NAVY VETERANS ARE MAD AT ME FOR GROUNDING THEIR SUBMARINE ON A ROCK PILE.
I HAVE BEEN BANNED FROM THE FOOD DEPARTMENT AT KROGER'S AND WAL-MART.
>> Nicki: HE SHOULD BE THOUGH.
>> Tim: IF I WANT TO BUY GROCERIES I HAVE TO GO CLEAR TO TENNESSEE WHERE THEY DON'T KNOW ME.
THINKING ABOUT MOVING TO ALASKA AND LIVING OFF GRID AS LONG AS I CAN FIND PEPPER.
ALL DONATIONS TO HELP MOVE WOULD BE ACCEPTED.
SEND CREDIT CARD AND BANK ACCOUNT NUMBER.
I HAVE BEEN TRYING TO KEEP THE BLACK PEPPER REHAB A SECRET BUT THE FARMER IS LOOKING FOR ME AND HIS GETAWAY... >> Nicki: WE'VE GOTTEN TO HIM.
>> Tim: HIS PEPPER WAYS HAVE BEEN FOUND OUT.
>> Nicki: THAT'S RIGHT.
>> Tim: BACK TO THIS.
YOU ARE GOING TO USE THIS SO NO SENSE IN GETTING YOUR HANDS DIRTY BECAUSE WE HAVE TO HANDLE OTHER STUFF.
DOES THAT MAKE YOU HUNGRY RIGHT THERE.
>> Nicki: I'M STARVING AS ALWAYS.
>> Tim: A LITTLE OLIVE OIL.
>> Nicki: TO HELP HOLD EVERYTHING ON.
>> Tim: AND WHEN THESE ARE DONE, YOU HAVE THE CHOICE, IT'S ALL UP TO YOU.
DO YOU WANT TO PUT SOME BARBECUE SAUCE ON THIS?
YOU CAN.
MAKE SOME BARBECUE SAUCE, TOO.
I'M WORKING ON A COUPLE DIFFERENT BARBECUE SAUCES NOW.
I LIKE THE MUSTARD VINEGAR BASE AND I HAVE A SWEET GOOD ONE OUT THERE.
THIS SMELLS SO-- DO YOU SMELL THAT.
>> Nicki: IT SMELLS REALLY GOOD.
>> Tim: I'M GOING TO COME BACK WITH EVEN MORE PAPRIKA.
THIS IS A SMOKY PAPRIKA CHIPOTLE.
>> Nicki: GOOD STUFF.
>> Tim: THIS TOPS IT OFF.
GIVES I A GOOD SMOKY FLAVOR.
WE HAVE OUR OVEN UP TO 250°.
THESE ARE NOT AS THICK AS WE'VE HAD THEM BEFORE.
I'M GOING TO CHECK THE INTERNAL TEMPERATURE IN A HALF HOUR AND SEE WHERE WE'RE AT.
LET'S POP THAT IN.
SECOND SHELF.
250.
BOOM.
WE WERE AT THE ARCHITECTURAL SALVAGE PLACE IN LOUISVILLE AND I REMEMBER MY GREAT AUNT'S BACKYARD.
SHE HAD ALL THESE WROUGHT IRON DIFFERENT HOLDERS FOR PLANTS.
THEN SHE HAD THE BALL, THE MIRROR BALL, THE BLUE ON THE STAND.
AND SHE HAD THIS BEAUTIFUL GARDEN AREA.
I REMEMBER THOSE IRON HOLDERS, PLANT HOLDERS.
WHAT WOULD YOU CALL THEM.
>> Nicki: PLANT HOLDER, I GUESS.
>> Tim: YOU SAW THOSE.
>> Nicki: I WANTED ONE BAD.
PLEASE BUY ME ONE AND YOU DID.
>> Tim: FOR?
>> Nicki: ALL MY SPICES AND I LOVE IT.
>> Tim: WE NEEDED FRESH PARSLEY TONIGHT SO THIS THING IS OVERGROWN.
DON'T FORGET TO TOP YOUR BASIL.
INSTEAD OF ALL THE ENERGY GOING TOWARDS THE TOP OF THE PLANT, THE FLOWERS, JUST WHEN THEY TOP TOBACCO, POP IT OFF OF THERE.
SO THAT'S GOING TO BE OUR LAST THING.
WE DON'T HAVE ANY DESSERT TONIGHT.
>> Nicki: BECAUSE WE ARE BEING HEALTHY.
>> Tim: BECAUSE WE JUST CAME OFF VACATION.
>> Nicki: WE DON'T NEED ANY.
>> Tim: TA-DAH, WE HAVE A WORK AREA.
>> Nicki: PERFECT.
>> Tim: THE PEELINGS ON THE CARROTS, THERE ARE A LOT OF VITAMINS THERE.
THESE HAVE BEEN WASHED THOROUGHLY.
WE ARE GOING TO MAKE OUR SAUCE.
WE LOOK AT THE BEETS AND THE CARROTS AND HEY, THERE IS NOT ONE THING TO DO.
TAKE THE SLICER, WATCH HOW SIMPLE AND FUN THIS IS.
>> Nicki: YOU LOVE THAT, DON'T YOU?
>> Tim: WE ARE GOING TO EAT THE PEELINGS ON THESE.
I ENJOY DOING THIS FOR SOME REASON.
I REALLY DON'T KNOW WHY.
>> Nicki: IT'S FUN.
LOOK HOW PERFECT YOU ARE CUTTING THESE.
VERY NICE.
>> Tim: VERY NICE.
I CUT THOSE IN HALF.
THERE IS A GOOD START ON OUR SLAW.
SO NOW,... NOW WE ARE GOING TO TAKE OUR BEETS.
WE KNOW HOW GOOD BEETS ARE FOR US.
NICKI IS HOLDING THE BEETS WITH THE PAPER TOWEL SO SHE DOESN'T GET PURPLE FINGERS.
>> Nicki: FOR DAYS.
>> Tim: BEETS ARE SUCH A WONDERFUL, WONDERFUL FOOD.
PEOPLE SAY YOU CAN EAT THOSE RAW.
SURE YOU CAN.
ALL KINDS OF SALADS.
NICE NATURAL SWEET FLAVOR  GOOD FOR YOU, GOOD FOR YOU AND GOOD FOR YOUR CIRCULATION AND THEY TASTE WONDERFUL.
LET'S TAKE OUR WONDERFUL BEAUTIFUL BEETS IN WITH THE CARROTS.
>> Nicki: TRYING TO KEEP MY FINGERS CLEAN.
>> Tim: WE HAD MULBERRIES OUT AND THE BIRDS GOT EVERY ONE OF THEM.
EVERY ONE OF THEM.
BUT BIRDS GOT TO EAT, TOO.
SEE WHERE WE ARE GOING HERE?
NOW WE ARE GOING TO TAKE A LITTLE BIT OFF THIS.
YOU CAN SEE THE OUTSIDE IS TOUGH.
EXTERIOR IS TOUGH.
SO ONCE YOU GET ALL THAT STUFF OFF, YOU CAN COME BACK AND SHRED, SHRED, SHRED.
LOOK AT WHAT WE GOT HERE, Mrs. FARMER.
YOU WANT TO DO IT?
>> Nicki: YEAH.
>> Tim: ONE THING ABOUT THESE, THE OUTER LAYER IS REALLY TOUGH.
GOT TO GET THAT OFF.
>> Nicki: BUT THEY TASTE REALLY GOOD.
>> Tim: THEY DO.
LOOK AT THE WONDERFUL MIXTURE.
THERE IS OUR COLOR BEAUTIFUL SLAW.
WANT TO KEEP ADDING THAT.
>> Nicki: OKAY.
>> Tim: AND LOOK AT THAT.
IS THAT NOT BEAUTIFUL.
LOOK AT THAT CABBAGE.
IT SAID WHAT ABOUT ME.
HEY, GUYS.
>> Nicki: WE'LL EAT 'EM LATER.
>> Tim: WE'LL MAKE SOUP OUT OF YOU LATER.
IS THAT NOT BEAUTIFUL.
>> Nicki: IT IS PRETTY.
>> Tim: I SAY WE GOT MAYBE HALF A CUP OF MAYONNAISE.
WE ARE NOT GOING TO USE ALL THIS BUT WE ARE GOING TO BE MAKING SLAW THE NEXT COUPLE OF DAYS.
>> Nicki: EQUAL PARTS SUGAR.
>> Tim: A BIRTHDAY PARTY COMING UP.
>> Nicki: A TABLESPOON OF EACH.
>> Tim: SMELLS RIGHT.
>> Nicki: SMELLS DELICIOUS.
>> Tim: RIGHT THERE.
NOW IF YOU WANT TO PUT-- SOMEBODY PUT SOME CELERY SEED IN THERE, THAT'S FINE AND GOOD BUT I LIKE IT JUST LIKE THAT.
>> Nicki: HOW MUCH DO YOU WANT IN THERE.
>> Tim: ONE HEAPING TABLESPOON AT A TIME.
SEE WHERE WE END UP.
WE DON'T WANT TO OVERDO IT HERE.
>> Nicki: LIKE THIS THE?
>> Tim: WE ARE GOING TO LET THAT CHILL A LITTLE.
WE MIGHT NEED MORE.
>> Nicki: A LITTLE MORE.
IT'S SO GOOD.
IT TASTES DELICIOUS ON IT.
THE MORE IT SITS, THE MORE FLAVOR IT TAKES ON.
>> Tim: LET'S PUT SOME PLASTIC TOP OF THAT AND POP IT IN THE FRIDGE.
>> Nicki: I'LL DO IT.
>> Tim: WE HAVE ACHIEVED TEMPERATURE HERE SO I TURNED THIS OFF.
TURN THE GRILL ON OUTSIDE AND NORMALLY I WOULD PUT THOSE ON THE TRAEGER HIGH SETTING TO BRING SMOKE ACROSS IT, TOO, BUT I DON'T WANT TO DEAL WITH THE RAIN AND THE MUD.
BACON GREASE.
>> Nicki: FROM THE BACON YOU MADE.
>> Tim: WHICH IS GONE BECAUSE WE ATE IT.
>> Nicki: A LITTLE VEGETABLES.
I HAVE THREE TINY GARLIC CLOVES.
>> Tim: OUR BACON.
>> Nicki: THAT'S RIGHT.
WE ARE JUST GOING TO PUT A LITTLE PEPPER, ONION.
YOU KNOW WHAT, I GOT TO USE MY CHOPPER BECAUSE IT'S SO MUCH NICER AND EASY.
MY PERFECT LITTLE CHOPPER.
ALL RIGHT.
I'M GOING TO HAVE YOU SAUTÉ THESE.
WE JUST TOOK A PEPPER, YOU CAN DO RED, GREEN, WHATEVER.
WE LIKE RED.
>> Tim: GARLIC AND ONION.
>> AND THIS IS A SWEET POTATO AND SEE THE WHITE SWEET POTATO?
>> Tim: ORGANIC SWEET POTATO.
I LOVE THOSE THINGS.
>> Nicki: WHAT I DID WAS I CUT THIS INTO LITTLE CHUNKS LIKE LITTLE CUBES AND I ALREADY BOILED IT AND I'VE LET IT CHILL HERE SO IT WILL BE QUICKER FOR US TO EAT.
THINK IT'S READY FOR POTATOES?
AND THIS IS JUST ONE SWEET POTATO CUT UP IN CUBES.
I THINK I BOILED IT FOR 30, 40 MINUTES AND WE ARE NOT GOING TO STIR IT UP.
WE ARE GOING TO FLIP IT.
NICE AND BROWN.
LET THEM TOUCH ON EACH SIDE.
>> Nicki: TELECHERRY PEPPER OF COURSE.
AND SALT.
AND OUR MAGIC INGREDIENT.
>> Tim: WE HAVE BEEN USING THIS A LOT LATELY BECAUSE IT SITS ON THE COUNTER.
>> Nicki: IT'S SO GOOD.
>> Tim: CHIPOTLE SMOKED PAPRIKA.
>> Nicki: MAKES IT DELICIOUS.
>> Tim: HOSTAGE A FLIPPER IF YOU WANT TO FLIP THEM INSTEAD.
WE WILL DO THE OTHER SIDE.
>> Tim: TELL WHAT YOU WE ARE GOING DO IN A SECOND HERE SO EVERYTHING CATCHES UP AT THE SAME TIME.
I'M GOING TO TURN THIS OVER TO YOU.
WE ARE GOING ON THE BACK PORCH AND TURN THESE OVER AND GET THEM GOING AND THIS OUGHT TO ALL COME TOGETHER ABOUT THE SAME TIME.
>> Nicki: ALRIGHTY.
♪ ♪ ALL RIGHT, Mrs. FARMER, YOUR BEAUTIFUL SPICES.
>> Nicki: THEY'RE DOING BEAUTIFUL.
>> Tim: AND YOUR BEAUTIFUL PARSLEY THAT YOU TENDERLY AND PATIENTLY WAITED FOR.
>> Nicki: NICE AND FRESH.
>> Tim: YOU KNOW WHERE IT CAME FROM.
NOTHING SPRAYED ON IT OTHER THAN RAINDROPS.
>> Nicki: AND WE ME WATERING IT.
>> Tim: LET'S PLATE THIS BEAUTIFUL THING HERE.
TELL WHAT YOU WE ARE GOING TO DO.
BECAUSE WE ALREADY HAD THIS, I KNOW WE NEED A TINY BIT OF BARBECUE SAUCE.
JUST A GLAZE ON THE TOP.
LET'S TAKE THIS FORK HERE.
OH LOOK AT THAT, Mrs. FARMER.
>> Nicki: DELISH.
>> Tim: AND A BOWL IN CASE YOU WANT MORE.
LET'S TAKE OUR POTATOES.
>> Nicki: YOU THINK THEY'RE DONE?
I KEPT FLIPPING THEM AND BROWNING THEM.
>> Tim: LOOK AT THAT.
OH I WISH COULD YOU SMELL THIS.
>> Nicki: GOING TO SPRINKLE THEM WITH FRESH PARSLEY.
>> Tim: YOU SAW ALL THIS COME TOGETHER.
ALL OF IT FRESH, ALL OF IT BEAUTIFUL, ALL OF IT WONDERFUL, COLORFUL.
IT'S A HAPPY LITTLE SLAW.
>> Nicki: YES, IT IS.
>> Tim: REMEMBER BOB ROSS?
IS THAT NOT PRETTY?
I DON'T KNOW IF I CAN EAT THAT IT'S SO PRETTY.
>> Nicki: WOW.
♪ ♪ DO WE DARE TOUCH IT?
IT'S SO BEAUTIFUL.
>> Nicki: I'M STARVING WE HAVE TO TOUCH IT.
>> Tim: CUT IT DOWN THE MIDDLE.
THE GREAT THING ABOUT PORK NOW, YOU WANT IT DONE BUT YOU DON'T WANT IT OVERDONE.
>> Nicki: THAT LOOKS GOOD.
>> Tim: THAT'S PROBABLY MORE THAN WOULD I NORMALLY DO.
YOU CAN HAVE A LITTLE PINK BUT SEE HOW NICE AND TENDER THAT IS.
YOU DON'T WANT YOUR CHOP TO DRY OUT AND BE ABSOLUTELY... LOOK AT THAT.
MOISTURE.
LOOK AT THE MOISTURE IN THAT.
SEE A LITTLE PINK IN THERE?
LOOK AT THE SMOKE ROLLING OFF OF THAT.
>> Nicki: HOW IS IT?
>> Tim: TENDER.
>> Nicki: DELIVER.
>> Tim: OH THE MAIN THNG ABOUT THIS IS IS YOU DON'T WANT YOUR PORK TO BE DRIED UP LIKE SHOE LEATHER.
IF YOU WATCH YOUR TEMPERATURE.
WE PUT IT IN THERE SO IT COOKED UP TO 120 AND THEEN SEAR IT ON THE OUTSIDE.
NORMALLY IS 50.
I WANT TO TRY THE POTATOES.
THAT'S BEAUTIFUL.
>> THE SWEET YOU CAN TASTE THE PORK WITH THE BACON.
>> Tim: Mrs. FARMER.
>> Nicki: AND THE PAPRIKA, ISN'T THAT GOOD?
HOW IS YOUR SLAW.
>> Tim: THAT IS REALLY GOOD.
>> Nicki: REALLY GOOD.
>> Tim: YOU ALMOST GET A TURNIPY FLAVOR IN THERE.
>> Nicki: THIS IS A GOOD COMBO.
>> Tim: THE BEETS COMING THROUGH NOW, OH YEAH, YEAH, IF YOU WANT ONE OF THESE RECIPES I KNOW WHERE THERE ARE GAZILLIONS OF THEM.
WHERE WOULD YOU GO.
>> Nicki: TIP TIM.COM.
>> Tim: WE NEVER MEASURE.
SOMETIMES WHEN WE FORGET, WE HAVE TO GO THERE OURSELVES.
WE ALSO SHOW YOU HOW TO DO THINGS, HOW TO BUILD SMOKE HOUSES AND HOW TO, THE OLD TIME HOG KILLINGS AT TIM FARMER'S COUNTRY KITCHEN TimFarmersCountryKitchen.com.
ONE THING TO SAY.
ALL ABOUT GOOD TIMES.
>> Nicki: GOOD FRIENDS.
>> Tim: AND REALLY GOOD EATS.
SEE YOU NEXT WEEK ON A BRAND NEW TIM FARMER'S COUNTRY KITCHEN.
♪ ♪ ♪ ♪ >> TO ORDER A COOKBOOK PLEASE EMAIL TIMFARMERCK@GMAIL.COM.