Double Raised Log Beds Trellis Style

PPO3 is supported by Timber King sawmills. For more information on my 1220CRZ mill or one of many Foley hydraulic options, go to TimberKing.com. Today is Boston butt day. Got the old pit barrel junior going. This is a nice little smoker. You calibrate the temperature basically by your elevation and this this air intake. So for me, essentially at sea level, quarter of the way open and then your exhaust is essentially calibrated from the factory by these rebar pieces going through these holes and that allows just enough airflow to rocket around 275 for hours and hours so oh yeah you feel the steam coming off of that huh? Boston butt, that's what's for supper tonight. Today we are picking up where we left off yesterday off camera. Doing a little bit of improving to the garden area once again. Continuous improvement continues. I also have a load of logs and firewood that I need to take off. This is all water oak I think is what it was what our research indicated which I think is the same thing as willow oak if I'm not mistaken but nothing crazy this time. No monster logs which is good for me because I can actually put these on the mill that I have and mill them up and of course some nice clean firewood blanks. I got to get these off today but not right this second. Our firewood supply is basically never ending so I advertised on Facebook Marketplace for free. Come get it. I'm getting it for free so I'll get what I need maybe sell some on the side but in the meantime anyone who wants some can come get some for free. Just bring a trailer and a chainsaw and so far I've got two people saying that they're coming. One that's coming Tuesday but no one has actually showed up yet. Today we are turning the luffa, not these, no not luffa, these are the cucumbers. These are where the cucumbers were. We're turning the cucumber trellis into a cucumber paradise. Kind of. Oh it's gonna be peas. Well I just butchered that then. The first year is, like I said many times, mostly educational. We did eat out of here so it was a success but the weeds were a problem this year. Every place that we did a thick layer of wood chips, no weeds or very very very manageable weeds. Where we did not the best job of putting wood chips, weeds have kicked our butt. So we're going to make some raised beds around this trellis area. Fill them with some ash out of the fire pit or burn pile and then top them with some wood chips and I think Jamie's going to just experiment by planting some peas in them today or tomorrow, tonight, hopefully tonight. She's going to put peas in there and see what they do. At least they'll put, peas are nitrogen fixes right? They're beans so yeah we'll have some nitrogen being put back in if they grow. Whatever we'll see what happens. Regardless next growing season this will be way easier to manage and I think it just looks cool. I love the look of these log raised beds and if you haven't noticed we have an abundance of logs and firewood so let's use what we have and have fun with it right? Are you having fun with that hoe? Nope? All right well I'm gonna go get the tractor and have fun with it and then not have some fun with a chainsaw. She just transplanted the strawberries that were in here into the raised bed one of the one of the metal raised beds. One of the plans for next year is to utilize one of these raised beds completely for strawberries. They seem to do pretty good where we're at but the bugs and whatnot got to them so if we can fill this out with strawberries and then have a net to go over it that should increase production there. So those are transplanted I need to rock and roll. The last load of firewood we got was firewood and wood chips so I'm going to pull from that pile to get the firewood out and cut those down in the log rounds that way I can also expose those wood chips. Yesterday I found it easier to offload these into an intermediate pile and then just pick up that intermediate pile which I already have one started so I'll just finish this one off and take it over there. These smaller pieces it's kind of frustrating you know they're smaller so I can't they wiggle out of the grapple as you close it down. You move a whole lot more material if you're moving it a log at a time versus these smaller sections and I'm just going to dump this over the fence and then when I get over there I'll chainsaw it up. So this isn't part of the plan here but I think I'm going to grab one of these bigger logs cut it in half for two essentially like stumps or whatever and use that as legs for a little table or a bench for her. Give her something to set stuff down on while she's in the garden. Kind of tight right here very tight right 15 point turn all right let's drop this log flat oh not that direction all right now we can grab this one chuck it over there and this will be the two legs of a bench or a table. I've already got a few boards off the sawmill chilling in the in the garden waiting for it. I think I'll dump this on the other side of the compost pile. I got a plan for it I'm going to cut it in half and use it as two legs use those boards to make a little bench or a table. I'm going to put it up against this way somewhere maybe even next to the compost so you can use it as a step if you needed to to reach something. Bulma light next well actually no next is chainsaw chainsaw then bulma light I think I'm just going to take a break to edit that way we can both shovel it out when we get in here and I should be able to dump this side easily but also this bench over here it's a little bit too tall it's not quite flat but we're just going to leave those boards there kind of like proof of concept and if we like it then I'll re-level it properly and then put a slab on there got me a quick shower let's check on the butt oh yeah that is a dark deep red we are ready to wrap we're about three hours and 20 minutes into the cook and when I loaded up the charcoal basket when I do a Boston butt there's so much fat that renders down that I have to put a layer of tinfoil on top of the coals down below so that it doesn't put the fire out because these things are quite fatty take the rods back come here you big old booty make sure the fat layer on bottom's not sticking it's not wonderful there we go yep yep yep good to go now let's wrap this thing up foil sitting in a bus bin which is incredibly handy wrap it up nice and tight and then actually I need to look at the coals make sure we're not empty handy dandy hook we are not empty at all stir them up a little bit grease fire on my tinfoil let's set that to the side and yeah I think I need to add just a little bit more charcoal and I'm gonna do it the super fancy way just dump it in smoky that's all lump charcoal put this back on the rack up top put the rack on the holders up top let's put the butt on make sure it's nice and tight on that foil put the rebar bars back in I love this little smoker set it and forget it remember that infomercial 2 a.m infomercial about a rotisserie chicken something or other a little high on my foil there we go another two or so hours two or three hours and I'll check it and that foil's too hot to get rid of right now all right it has been a little more than two hours this thing should be done oh I forgot my red gloves well let's see what's done first oh it's not done 196 196 we're close we got another 20-30 minutes I want to see around 206 207 maybe 205.8 but definitely 209 will work as well what am I doing leave this out here all right I'm done for right now I got to shut this off now then I'm done 208 and this is poking like a soft like a hot knife through butter hot knife through soft butter that's what I'm trying to say it is 235 and this will probably sit in this cooler till six or seven tonight until I shred it and the longer it sits the better it is and there's a fair amount of charcoal in there I'm just gonna let this crank up a little bit with the lid crack so it'll burn that off I'm gonna keep bringing them in that way you can flood the walkway when when you're done with the sides it's been sitting in the cooler since 230 and it's 615 I think it was 230 and it's probably oh my goodness this smell-o-vision take out the meat thermometer yep thermometer says it's done oh man oh man all that rendered fat yum yum yum yum yum yum some people like to uh remove as much of the fat as possible I am not one of those people and it's just coming off in chunks at first and then we'll shred them individually I have some of those claws to rip it apart too and I just prefer a fork so what is your uh favorite barbecue or slow and slow cut of meat mine used to be brisket but so few and far between cooks because just just because of the volume of the meat you can't cook it so so quick like again this this is a pretty good volume of meat for I think it was sixteen dollars it's like two dollars and thirty cents a pound something like that I'll eat on this probably all week and then whatever's left the dogs will eat it which is normally about a quarter of this the seasoning that I use is uh hardcore carnivore red I used to try a bunch of different seasonings and what I ended up with was a bunch of like 95% full seasonings trying to find the one that I really like until we found uh the hardcore carnivore brand it is a very nice set of seasonings uh hardcore carnivore red for chicken and pork that's basically all I put on chicken and pork sometimes I'll just do regular salt and pepper for chicken but for pulled pork nope this is it I found the one I've been using hardcore carnivore red for five or six years now exclusively smoking Boston butts and we went through a phase where we were smoking a butt twice a month for like two years straight it's just inexpensive food easy to do like stupid easy to do it's pretty versatile you can reheat it with different things now that we jumped into the world of air fryers we finally got an air fryer recently and realized what were we doing with our lives for so long without it we don't have a microwave so an air fryer is what we use to heat things up well it's one of those um multi-use countertop air fryers it's the ninja flip I think is what it is so it can air fry it can bake it can broil uh convection bake which I think is just a toned down air fryer if I'm not mistaken anyway that reheats this beef beef this pulled pork really really good nothing like a microwave like I don't want to microwave for the rest of my life air fryer reheating is totally the way to go and adding moisture as needed so when I when I pull this out of the refrigerator in the next couple days I'll uh try and scoop up some of the fat too and I'll mix all the fat in I'm a big fan of leaving all the fat in it and I'll add just a sprinkle or so of water before heating it up and I'll tell you what it's it's almost better the day after after it's all had enough time to sit and just smother itself and all the juices oh it is so good and this is like the perfect temperature I don't like going so low and slow to where it just turns to mush like this is a this has a little bit of a bite to it but it's still really tender for me that's that's what I'm after now he's staring at me as if he thinks he's gonna get some would you like a little piece Mr. Nolly oh yeah would you like a little piece sit good boy what's you Gracie good girl what about you Jay you want a piece absolutely you want a piece Tyler good choice yes you may have another piece now once it's all shredded as much as I want to shred it we're gonna mix it all in with all those juices that is some cheap good food these bus bins are super handy I bought them on Amazon like six years ago or something like that for something like this I'll just make a tinfoil lid and once it once it cools off in the fridge make a tinfoil lid and you just carve out sections like a pie chuck it on a plate to reheat it but this keeps all those juices together and it is marvelous so I'm gonna shut the camera off and we are gonna chow down no sauce smell-o-vision there you go so I'm gonna take a screenshot and I've given you the perfect computer wallpaper right there there you go screenshot that desktop background yum yum said I was done for the night but today's high was only 90 degrees and we had like 35% humidity today so it was quite I mean you still sweat your butt off in the middle of this blazing sun during the day but like the morning and this evening oh my goodness low humidity and and it's temperature is probably 80 right now it feels so good outside so good we essentially made two miniature or small raised beds out of these logs and I filled up the majority of the the dirt with stuff from the the burn area and then we topped it with wood chips so the wood chips do a really good job stopping the weeds there's a lot of green in these wood chips because these are freshly chipped so there's a lot of leaves in there too and that'll just die in there and I just took the hose and started watering a little bit you can see how much of a color difference we have here I really really really like the look of these logs and it just looks rustic and organic you know you go out and you look in nature nature is chaotic and it's organic there's no you know rigid geometry in nature and out here in the garden I think this is a really good compliment for what we're doing out here you know don't get me wrong those raised beds over there the nice polished steel look those look good in their own right but I just I just love the look of nature in essentially nature right giving everything a little water and I'm also cleaning off the tops to get that all that ash and debris off of the top of these I think that looks pretty darn cool and that's probably going to be the thumbnail right there