Roasted Christmas Goose, Traeger Recipes: December 2018

INGREDIENTS

  • 4 TO 5.5 LB GOOSE
  • 2 LEMONS
  • 2 LIMES
  • 1 GREEN APPLE, CUT INTO WEDGES
  • 2 SPRIGS THYME
  • 2 SPRIGS SAGE
  • SALT, TO TASTE
  • 3 TBSP HONEY
  • OLIVE OIL, FOR BROWNING

PREPARATION

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.

Lightly score the breast and leg skin in a criss-cross pattern. This will help the fat to render down more quickly during cooking.

Grate the lemon and limes. Mix citrus zest with 2 teaspoons fine sea salt. Cut the lemons and lime into wedges.

Season cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.

Stuff goose with sage, thyme, lemons, limes and apple wedges. Place goose directly on the grill grate and cook for 40 minutes. Brush goose with honey and reduce temperature to 325 degrees F.

Cook for 1.5 to 2 hours or until an instant-read thermometer inserted in the thickest part of the breast reads 160 degrees F.

Remove from grill, tent with foil and allow to rest for 30 minutes. The final internal temperature should be 165 degrees F in the thickest part of the breast. Enjoy!

Shop M Kay Supply Grills here.

Grills, L. T. (n.d.). Traeger Pellet Grills, LLC. Retrieved March 01, 2018, from https://www.traegergrills.com/recipes/wild-game/roasted-christmas-goose

Winterizing Your Outdoor Equipment: November 2018

When winter rolls around, Jack Frost can wreak havoc on unattended lawn tools – especially power equipment like mowers, blowers, and hedge trimmers. These power tools are substantial monetary investments that can often be neglected during the off-season. Freezing temperatures throw a wrench into the inner workings of small gas engines and, in some instances, cause irreparable damage.

Thankfully, with a little foresight, you can avoid wasting valuable time (and money) futilely futzing with a faulty gas engine or replacing it altogether. Prepare for the impending cold front by following these simple steps, and ensure a smooth start to the spring season.

Regulate Storage Temperature

If you’ve ever plugged in a power tool only to have it sputter and shudder, the engine might be having difficulty generating the heat required to power up. After months of lying dormant in a frigid environment, your engine is unable to adjust to such a dramatic shift in internal temperature.

In addition, the freezing cold also has the potential to drain an engine’s battery life and substantially accelerate degeneration. Certain chargers are completely ineffective after being exposed to the cold for prolonged periods of time.

To extend the longevity of your tools and ensure easy startup, invest in a portable garage heater. Your heating unit doesn’t need to be robust or cranked up to full capacity – in fact, that would be wasteful. As long as your shed’s temperature is kept slightly above freezing, your tools should be able to rev up without issue.

Remove Or Stabilize Your Leftover Gas

Left untouched, oil gradually oxidizes and turns into a heavier sludge that is less effective at lubricating your engine. Old gas also does not ignite as well as fresh fuel. At the tail end of fall, stagnant gasoline should be completely cleared out or stabilized prior to storage.

Emptying out your equipment is simple – unscrew the fuel tank and dump the remains into a capped container. If you’re unable to drain all of the gas, try using a turkey baster or similar hand pump to get every last drop. Once full, dispose of your unwanted fuel responsibly at your community’s toxic waste center.

Instead of tossing out your fuel, you can add a gas stabilizer to it. By diluting your gasoline with fresh fuel or a product like Sta-Bil, you can substantially mitigate the effects of oxidation. Once your gas has been diluted, make sure to store it in an air-tight container to seal it off from additional oxygen.

Clean Filters, Hinges & Spark Plugs

After frequent use during the spring and summer, engine parts can deteriorate and suffer poor performance. Before stowing your tools, open up the insides and perform a thorough examination of your filters. To swap out your fuel filter with ease, bend a metal coat hanger, snag your fuel line and replace the filter attached to the end. A torn air filter can cause debris to accumulate. Fortunately, changing air filters is a breeze – just make sure you wear a dust mask!

Spark plugs are also an easy fix. To keep your plugs in perfect condition, remove them with a wrench and scrub off residue. If your plugs are particularly filthy, don’t worry – replacing spark plugs is quick and inexpensive.

Another inevitability of winter storage is unwanted contact with moisture. If your ceiling suffers a leak, moisture can seep onto your equipment’s hinges and rust them beyond repair. To prevent rust from deteriorating your tools, rub them down liberally with lubricant.

By taking these precautions, you’ll stay one step ahead of winter and avoid defrosting your equipment in the spring. These tips may seem like common sense, but with the hectic holiday season, it’s easy to neglect tools lying dormant in your shed. Check out our selection of lawn power equipment and then our heating & cooling page to ensure your tools survive winter!

Union, P. F. (1970, January 01). Winterizing Your Outdoor Equipment. Retrieved March 01, 2018, from http://blog.parisfarmersunion.com/2016/11/

Better than your Boyfriend Brownies: October 2018 Recipe​

INGREDIENTS

  • 1 cup Butter, softened
  • 2 cups Sugar
  • 1 cup Brown Sugar
  • 4 Eggs
  • 1 Tablespoon Vanilla
  • 1 cup Flour
  • ½ cup Cake Flour
  • 1 cup Cocoa Powder
  • ½ teaspoon Salt
  • 1½ cups Semi-Sweet Chocolate Chunks or Chips
  • *Optional: add 8-ounce jar Dulce de Leche. Carefully heat in the microwave. Swirl in 4 ounces into the batter. Bake. Top brownies with remaining Dulce de Leche.

INSTRUCTIONS

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, cream together butter, sugar, and brown sugar for 3-4 minutes or until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
  • Stir in flour, cake flour, cocoa, and salt until mixed together.
  • Fold in chocolate chips.
  • Pour into 9 x 13 pan and spread evenly.
  • Bake for 28-36 minutes.

Shop M Kay Supply Kitchen Essentials here!

Honey, M., Honey, M. S., Says, C. F., Says, M. H., Thao @ In Good Flavor says, Says, S., . . . Says, F. K. (2018, February 18). Better than a Boyfriend Brownies – Modern Honey. Retrieved March 01, 2018, from http://www.modernhoney.com/better-than-a-boyfriend-brownies/

Protecting Your Flock From Predators And Pests: October 2018

A secure nesting area is essential for protecting your hens from predators.

  • During the day, hawks and birds of prey may target foraging chickens. Chickens will instinctively run for cover when they see a threat. An encounter with a predatory bird will teach them not to trust shadows or screeches overhead.
  • Shut the coop door daily around sunset. Foxes and coyotes are infamous chicken killers, but raccoons, skunks, opossums, and other critters raid coops too.
  • Watch out for stray dogs. Cats usually aren’t a problem. They’ll act interested in attacking, but chicken out. (Zing!)
  • Get your pets used to the chicks as soon as possible. If you’re lucky, protective dogs may scare away predators.
  • Make sure that your chicken run is secure. If predators are a problem, invest in taller fencing or install one or two lines of electric wire.

Procuring Your Flock

There are numerous options for finding hatching eggs, chicks, and pullets. There are advantages and disadvantages to each.

  • M Kay Supply does not hold Chick Days currently but using our Chick Order Form, you can purchase day-old chicks, ducks, geese, turkeys, and guinea hens from us to pick up in our stores. There are two pickup event days, one in May, and another in June.
  • With so many breeds available, it’s difficult to pick just one. Some adult hens do not readily accept different sized breeds. Smaller birds will be at the bottom of the pecking order, so it’s better to choose one reliable variety, such as New Hampshire Reds, Buff Orpingtons, or red hybrids. If you are introducing new chicks to an established flock, you may want to keep them separated for a period of time. Keep the new birds visible, but separated from your current flock for a week or so.
  • Some hens are in the 5-pound range while others weigh 8 to 10 pounds. Base your decision on heat and cold tolerance, noise level, size, and laying habits.

Feeding, Watering, And Caring For Your Flock

Chicks and hens require extra care when they first arrive. Feeders and water founts should be filled daily and cleaned often. Chicks require special starter feed for the first eight weeks. Depending on your location, baby chicks may need to be kept under a brooder lamp for several weeks.

Adults can forage for insects, but they also love weeds and kitchen scraps. M Kay Supply carries a variety of high quality, nutritionally balanced feeds from Blue Seal, Purina, and Nutrena for all life stages, from day-old chicks to adult egg-laying hens, to feed for ducks, geese, and turkeys.

Chickens use grit to break down their food. They also need crushed oyster shells or calcium supplements to increase the strength of their eggshells. A calcium deficiency can weaken the bones and result in injury as well as soft eggshells. Granite grit and powdered oyster shells can be added to feed or spread in separate trays.

Seasonal Tasks and Preparation

  • In the late summer and early fall, chickens lose feathers. The molting process may go slowing or quickly depending on the chicken and the breed.
  • Complete your fall coop maintenance and repairs before it gets too cold.
  • Add fresh layers of straw and litter to the coop floor.
  • Open the coop daily in the winter even if the chickens don’t want to go outdoors.
  • Even with diminished production, collect eggs frequently to avoid freezing.
  • Invest in a heated waterer.
  • Do not over-insulate the coop or seal it too tightly.
  • Clean out composted litter in the spring.
  • Shade part of the run in the summer to protect your flock from the heat.
Union, P. F. (1970, January 01). How To Raise Chickens For Eggs – Tips To Get You Started. Retrieved March 01, 2018, from http://blog.parisfarmersunion.com/2015/06/

 

Raising Chickens in Your Backyard: September 2018

Chickens are a great source of fresh eggs, entertainment, and learning experiences. They are also excellent all-around pets! If you’ve been interested in chickens for years or if you’re new to the idea, we compiled years of personal experience and insight into this comprehensive article on raising chickens for eggs.

Rules And Restrictions

Before we talk about how to raise chickens, we need to talk about the legality of keeping chickens in your area. If permitted in your community, backyard chickens can become a great hobby or a small income source. With an increased interest in urban farming, more cities are permitting our feathered friends in backyards. Today, major cities in some 40 states permit urban and suburban residents to own chickens.

New York, Los Angeles, Seattle, and Nashville are a few of the larger chicken-friendly cities. However, many communities in the United States and Canada still do not allow raising backyard chickens. Even in areas where chickens can be kept legally, there are often restrictions. These might include:

  • Roosters are not allowed.
  • Permits are required.
  • The number of hens is restricted.
  • Flock size might be based on the size of your property.
  • Coops must be at least 25 feet from buildings and property lines.
  • There must be at least 3 square feet of coop space per hen.
  • You can look up details on laws and ordinances in your area in this post at BackyardChickens.com.

Chickens are restricted in some areas because of concerns about noise, diseases, odor, and predators. Residential communities governed by homeowners associations are more likely to restrict urban farming. Check your city’s ordinances online or call your city clerk. Never maintain a backyard chicken coop illegally. Respect your neighbors and all local laws.

Buying Your First Chickens

Even with a backyard flock, you still need to answer the age-old chicken or the egg question. You can start with fertilized eggs, chicks, or mature chickens. Each choice has advantages and disadvantages.

Eggs

Hatching your own eggs is an amazing and educational experience, especially if you have kids. However, you’ll need specialized equipment to keep your newborn chicks safe and warm. Also, you may end up with roosters.

Chicks

Pre-sexed chicks are available from M Kay Supply during the Spring. They are adorable and easier to care for than hatching eggs, but they need to be kept indoors for the first few weeks. Starting with chicks gives you a chance to bond with your hens and helps them feel at home on your property. Chicks will begin laying eggs after 20 weeks.

Juvenile Or Adult Hens

If you start with pullets or adult hens, you’ll be collecting eggs in no time, but you won’t have the same bond with your girls. Adult hens need to be kept in the new coop for a week until they get used to their new environment and lay eggs in the same place predictably. Then, they can be given free range. Older chickens cost more, but you won’t need to purchase specialized equipment for chicks.

Deciding How Many Chickens To Get

The size of your flock will depend on these factors.

  • Local laws
  • The company that is selling the chickens or eggs (M Kay Supply Farmers requires a 6 bird minimum order)
  • The size of your backyard
  • The size of your coop
  • Your preferences
  • How many eggs you need

Many mail order hatcheries have minimum order requirements so you might end up with a larger flock than you expected. M Kay Supply requires a minimum of 6 birds to order, but don’t worry, you can mix and match breeds to reach that total! If local ordinances say you can only own a few hens, you could split your order with friends. Minimum order requirements might be more flexible for eggs or adult hens.

Consider how many eggs you can realistically use. Pullets lay five or six eggs a week. Just five hens will give you two dozen eggs per week so you might need to share extra eggs with friends, family, and neighbors. Remember that egg production decreases with age.

Still want free range eggs, but don’t want the hassle? M Kay Supply sells eggs from Jackson Egg Co. a local free range chicken operation. Come into the store to learn more!

 

Union, P. F. (1970, January 01). How To Raise Chickens For Eggs – Tips To Get You Started. Retrieved March 01, 2018, from http://blog.parisfarmersunion.com/2015/06/

 

 

Double Stuffed Sweet Taters, Pit Boss Grills Recipes: September 2018

Ingredients

  • 2 sweet potatoes
  • 2 slices of bacon
  • 1 cup of shredded cheese
  • 1/4 cup of chopped green onion

Instructions

Prepare to stuff yourself with Pit Boss Double Stuffed Sweet Potatoes.

Fill the hopper with your desired blend of hardwood pellets and preheat your grill to 400°F with the flame broiler fully closed. Bake the sweet potatoes for 30 minutes or until soft.

Remove potatoes from the grill and cut them in half (lengthwise). Next, scoop out the potato into a mixing bowl. Using a fork or electric mixer, diligently mash the potato and return it home to the skins. Load the tops with green onion, bacon and cheese.

Return the newly loaded skins to the grill for 10 minutes or until the cheese has melted. Garnish with salt, pepper and sour cream for an appetizer that will surely morph into a full meal.

Shop M Kay Supply Grills here.

Grills, P. B. (2016, October 18). Pellet BBQ Double Stuffed Sweet Potatoes | Pit Boss Grills Recipes. Retrieved March 01, 2018, from https://pitboss-grills.com/recipes/?article=49

Smoked Venison Holiday Jerky, Traeger Recipe: November 2018

Ingredients

  • 2 LB VENISON, TRIMMED
  • 1 TSP APPLE CIDER VINEGAR
  • 1 TSP GRANULATED GARLIC
  • 1 TSP SALT
  • 1/2 CUP SOY SAUCE
  • 1/2 CUP WORCESTERSHIRE SAUCE
  • 1 TBSP BROWN SUGAR
  • 2 TSP WHITE PEPPER
  • 1 TSP GROUND CLOVE
  • 2 TSP GROUND CINNAMON
  • 2 TSP STAR ANISE
  • 1 TSP GROUND NUTMEG

PREPARATION

With a sharp knife, slice the venison into 1/4″ inch thick slices. Trim any fat or connective tissue.

Add all ingredients besides venison to a bowl and whisk. Add venison slices and mix to combine.

Transfer contents of bowl to a large zip-top bag and seal removing as much air as possible. Place in fridge to marinate overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Remove the venison and discard the marinade.

Arrange the meat in a single layer directly on the grill grate. Sprinkle with a little more white pepper, ground clove, ground cinnamon, star anise and nutmeg.

Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend it.

Remove from grill and transfer to a cooling rack and allow to cool for 1 hour. Store in an airtight container or zip top bag in the refrigerator. Enjoy!

Shop all our meat processing products like seasonings, bags, dehydrators and MUCH more here.

Grills, L. T. (n.d.). Traeger Pellet Grills, LLC. Retrieved March 01, 2018, from https://www.traegergrills.com/recipes/wild-game/venison-holiday-jerky

Smothered Pork Chops, Traeger Recipes: August 2018

GRILLED SMOTHERED PORK CHOPS:

  • 1/2 CUP ALL-PURPOSE FLOUR
  • 1/4 CUP CORNMEAL
  • 2 TSP KOSHER SALT
  • 1 1/2 TSP GROUND PEPPER
  • 1/2 CUP WHOLE MILK
  • 1 LARGE YOLK
  • 1 1/2 CUPS PEANUT OR CANOLA OIL
  • 4 BONE-IN CENTER-CUT PORK LOIN CHOPS

GRAVY:

  • 1 1/2 CUPS DICED YELLOW ONION
  • 4 TSP ALL-PURPOSE FLOUR
  • 1 1/3 CUPS CHICKEN BROTH
  • 2/3 CUP WHOLE MILK OR HALF & HALF

Instructions

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.

Whisk together flour, cornmeal, salt and pepper. Place mixture on a plate.

In a medium-sized bowl, add milk and egg yolk. Whisk to combine.

Pour oil into a cast iron pan on the stove, and heat up oil to 375 degrees F, on a frying thermometer. Turn heat down to medium-high.

Submerge pork chops in the bowl with eggs and milk, then press it down into the plate of the flour mixture, flip and repeat on the other side. Shake any excess flour off.

Slide pork chops into the hot oil. Fry until perfectly golden brown on both sides. About 2 minutes per side.

Transfer pork chops to a cooking tray, and let it finish cooking in the grill. Chops should reach an internal temperature of 145 degrees F.

To make the gravy: Pour out all the oil from the cast iron but 1 Tbsp. Add onion to the cast iron pan and cook stirring, until translucent, but not browned, about 4 minutes. Scatter flour in the pan and cook, stirring for about 3 minutes, until the flour is distributed evenly throughout the onion and is toasted.

Add broth and milk, and whisk until smooth. Bring to a boil and simmer, stirring until the gravy has reached the desired thickness, about 2 minutes. Season to taste with salt and pepper.

Remove chops from grill and arrange them on a serving platter. Smother them with the gravy and serve. Enjoy!

Shop M Kay Supply Grills HERE.

 

Grills, L. T. (n.d.). Traeger Pellet Grills, LLC. Retrieved March 01, 2018, from https://www.traegergrills.com/recipes/pork/smothered-pork-chops

Home Canning Tips and How-To’s: August 2018

If you’ve ever delved into the world of home canning, you probably know how much information is out there: recipes, tips, how-tos, what to avoid. While it’s not an overly complicated process, it’s important to do it right. So whether you’re a newbie to canning or have done it a few times already, read on for some canning basics and tips to keep in mind.

If you fit into the newbie category, you may be wondering exactly what canning is. Canning is a method of preparing food by applying heat to it in a closed glass jar. This process removes all air from the jar to create a seal which eliminates any bacteria, mold or microorganisms that could cause natural spoilage.

Canning first developed as a method for preserving food during the late 1700s – Napoleon Bonaparte’s troops needed sustenance over the long months at battle, and this process became their go-to method. However, it wasn’t until around the 1950s, when the Mason jar was invented, that canning gained popularity in the U.S. The Mason jar was the first reusable jar with a screw-on lid and made it easy for the masses to give canning a go.

Later on, as full-service grocery stores became the norm, canning dropped off – but these days, it’s making a comeback as people are more interested in what’s actually in the food they’re eating and the safety of it.

Canning 101

And now for some specifics. Simply put, the steps to canning are as follows:

1) Fill a clean jar with the food you’ve prepared.

2) Apply the flat lid and threaded ring to the jar.

3) Submerge the jar in boiling water for the prescribed amount of time (the amount of time depends on what you’re canning – the recipe you use will specify – and the time will start as soon as the water is boiling again).

4) Remove jar from boiling water to cool.

When you remove the jar from the boiling water, the heat escapes, bringing any remaining air inside the jar with it. As the oxygen escapes, an air-tight seal is created. This air-tight seal is critical in keeping your food safe for consumption.

2 Methods Of Canning

Within the world of canning, there are two commonly practiced methods, depending on what food you’re working with:

  • Water bath canning – a shorter, lower-temperature canning process best for high-acid foods like fruits, salsas, pickles; these jars can go right to boiling to kill anything that might spoil your food.
  • Pressure canning – a longer, higher-temperature canning process best for low acid foods such as meats, stews, vegetables; this involves the use of a pressure canner rather than a cooker because pressure canners can reach the 240° necessary to kill everything that might spoil your product.

With either method, when done properly, your food will keep for up to about one year.

One word of warning – you may find information out there about the open kettle method. This method is dangerous and should not be followed as it does not call for processing. Now, perhaps the open kettle method worked for your grandmother, but the temperatures don’t get high enough to destroy all food poisoning organisms, so it’s widely recommended to avoid this method entirely.

Home Canning Supplies You’ll Need

Tongs

A wide-mouth funnel

A wide range of measuring cups

Jars with flat lids and threaded rings, ideally Standard Mason or Ball jars

A jar lifter like this one or this one

A large, wide pot/canner (such as a Dutch oven or deep stockpot) like this one or this one

And for any other supplies that might come in handy, check out our canning supplies page.

General Tips For Canning

  • Always use fresh ingredients that aren’t overripe as well as a recipe from a reliable source (and follow that recipe as closely as possible rather than adding extra spices, butter or extra quantities of any ingredients).
  • Thoroughly clean your lids and jars before filling them with your product; to do this, the jars can be placed in your pot of water and brought to a boil and your lids can be placed in a saucepan with water that’s brought to a simmer.
  • As you’re filling your jars with the product, leave some space between the top of the food and the top of the jar (the recipe should specify how much space).
  • Wipe down the rims of each jar with a clean, damp paper towel or dish rag.
  • Once your jars are in the cooling stage, you should hear pings from the air-tight seals being formed; the lids should also become concave in the center, which means a vacuum seal has formed – if this doesn’t happen, treat those jars as fresh: Pop them in the refrigerator and eat them soon.
  • Avoid reusing the flat lids and also don’t use lids from commercially canned foods – although it’s okay to reuse the screw bands, as long as they’re still in good condition.
  • At altitudes over 1,000 feet, you’ll want to increase water submerging times.

This can all sound complicated, but it’s really not too bad once you give it a try. And the result: your very own self-canned foods for the coming months, for you and perhaps your friends and family, too. Enjoy!

Shop all our canning and preserving goods here.

Union, P. F. (1970, January 01). Tips And How-Tos For Home Canning. Retrieved March 01, 2018, from http://blog.parisfarmersunion.com/2016/08/

Baked Buffalo Cauliflower Bites, Traeger Recipes: July 2018

Ingredients

  • 1 HEAD CAULIFLOWER, CUT INTO FLORETS
  • 2 TBSP OLIVE OIL
  • 1 TSP KOSHER SALT
  • 2 TBSP CHOLULA HOT SAUCE
  • 1 TBSP SRIRACHA
  • 1/2 TSP LEMON JUICE
  • 1 TBSP MELTED BUTTER
  • 1 CUP RANCH DRESSING
  • 1/4 CUP SOUR CREAM
  • 1 TBSP HEAVY CREAM
  • SALT AND PEPPER, TO TASTE

Instructions

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat lid closed, 10-15 minutes.

Toss cauliflower florets with salt and olive oil and spread onto a sheet tray. Plate directly on the grill grate and cook 25-35 minutes until cooked through and lightly browned.

While cauliflower is cooking combine Cholula, Sriracha, lemon juice and melted butter. Mix well.

Remove cauliflower from the grill and toss with hot sauce mixture. Spread back on the baking sheet and place back on the grill for another 5 minutes.

In another bowl, combine the ranch, sour cream, heavy cream and salt and pepper. Serve with the cauliflower. Enjoy!

Use Hardwood Apple Pellets for the best taste!

Shop M Kay Supply, LLC Grills here!

M Kay Supply, LLC has a wide range of grills and smokers for everyone. Our staff is well trained in educating the customers on each of the different types of grills we have. Be sure to shop our grills and their accessories in-store or online!

Grills, L. T. (n.d.). Traeger Pellet Grills, LLC. Retrieved March 01, 2018, from https://www.traegergrills.com/recipes/vegetables/buffalo-cauliflower-bites