this glorious Sunday. We are so glad that y'all took time out of y'all's day to join us. And hey, we talking about
something that's I have made a lot of in my life on ranches and that is quick and easy sourdough pancakes. But we going to
give everybody time to jump on just do a little visiting here. Make sure now before you even get started, go ahead
and give us a thumbs up. And I've had some people comment on YouTube already from this last week said, "Hey, I was
subscribed and then I'm not subscribed." So make sure you are. I don't know what happens but sometimes this gets kicked
off. Oh, we are so fortunate tonight we are joined by the best looking part production came on.
Yes. Um is good. I I am so glad to today because if
anybody joined in on our last live please let me know if you were here. It was a couple weeks ago. Yeah.
Um I had technical problems and I couldn't get the camera shifted. So we were all in vertical and now we are in I
think we're in horizontal. Yeah, it says horizontal here. It looks good to me. But we thank y'all so much for reaching
out. We've had so many people that wanted to know how we were out here. Uh, North Riodosa.
Yeah. So, I'm sure a lot of you guys have seen on the news. Um, of course, Texas got
hammered. Uh, shortly after that, uh, Riodoso got a really good rain. And the
problem with us is, of course, last year we had the fire and so now there's nothing holding the water. And so
typical, we're in monsoon season. It's usually not that big of a deal. It hasn't been too bad of a deal. They've
figured out the flood routes, so everything's fine. It's usually in the afternoon, 30 minutes, 45 minutes, it's
cleared out. It's fine. However, this last week was not that way. It got a bad It got a bad one.
Yeah, we got they got about three inches in about 90 minutes up there on the burn scar. And um it was such a tragedy uh to
see what happened uh lost three lives I think during that. And uh so be sure
you keep all the flood victims in your prayers, the ones in Texas and here also uh because Texas had some more flooding
again today. Uh so just lift them up in prayer. Uh it would mean a lot to those folks and uh
we're we're up higher. We're to the north so we weren't affected at all. We're good. But it's it's been a great
day. Uh it has we're uh getting ready to do some cooking at different places and
we loaded the wagon today in the trailer. We loaded the wagon. I will post a short
video on us loan loading the wagon getting ready. Yeah. Wagon loaded pretty fast today,
too, didn't it? Yeah. I'll show you once we get cooking. It'll be be interesting. If you guys are just joining us, Ken is uh is going to
show you how to make a quick and easy sourdough starter. If you are in the sourdough community, you know sourdough
can be a little bit of a pain at times. This one you've developed. I don't know how long ago did you develop this
sourdough starter? Years ago, probably. So, this starter is ready in overnight.
Yeah. 12 12 hours. You can we ideally say let it set up to 24 if you like more of that soury taste.
Um, but this is super easy because we can't be messing when we're on a ranch. We can't be messing with sourdough and
babysitting it. So, this is ready in 12 hours. You can make biscuits, pancakes, pies. We battered meat in it. It's good.
But it is it is a thing that stayed on the chuck wagon when old cookie was going
down the trail forever anyway. But it's something that we still use a lot today. Um, you know, we make sourdough pancakes
like we're going to do tonight, but sourdough biscuits, cinnamon rolls. It makes great pie crust for a pie.
Yes. But, uh, you can, like she said, if you'll dip meat in it, fly it first and then dip it back in there. It gives a
great crust on meat, but it makes a great pizza crust, too. So, there there's a lot of uses for sourdough. And
the the way we make it, don't be afraid of it because I've seen so many people and talked to them and they talk about
sourdough and they say, "Well, I had one started for so long and then, you know, I forgot to feed it or I didn't walk it
around the house at night and sing it a song." So, uh, this one isn't this way. You can use it one day, three days, five
days, and then pour it out. Start over. So, I'm going to I'm gonna quit. I'm gonna go work the camera so it can be
live. Somebody said that your mic is low, so I'm going to switch it out. All right. Um, the setting may be different on
that. I don't usually mic up, so So, everything good now? I hope. Reckon
so if somebody comment, are we good on volume? Are we good on viewing? Yeah.
Audio, everything. before I go to the camera because we have not done lives in
a minute. Yeah, last a couple weeks ago was our first live in a long time. Um, so and of
course YouTube changes all the technicalities all the time. So, oh, everybody's saying much better. Okay. All right. So, we're good to go. We are.
So, I'm going to go. There's going to be a bobble while I grab the camera off the tripod and then we'll get to
All right. I'm gonna give her time to get everything set up just right. But we're going to talk about really some of
the history of sourdough that I use anyway and what what a role it played for old cookie, you know, going down the
trail. Now, sure, sourdough is one of them things that it doesn't typically
have yeast in it. Now, that is traditional sourdough, but how does it
grow then? All the spores and everything that just comes from the atmosphere.
That's why sourdough bread tastes different in San Francisco and it'll taste different in North Carolina. So,
hang on. Something has got a hold of me here. But this one is not that away.
This is what I call a quick set starter. It's really easy to put together. I'm going to walk you through it here in just a minute. But folks, you got to
remember, don't be afraid to make you some sourdough. You can put some on tonight, right after this video, and you
can make sourdough pancakes in the morning. You'll be oh, everybody gonna love you. But let's let's talk about
putting this sourdough starter together. We get our bowl out here. Let me find the starter. And people was asking me
last week, we needed a picture of the big. So, let me go in close with that. I I do miss that fell every day. Uh I
see him in something that me and him might have done or wish we could have been doing. So, he's out there. There's
also a rock up on the mountain not too far from the house. And when we first
moved in here after we lost the house in the fire and I looked up there and I told Shen, I said, "We're in good
shape." I said, "There's a beagle rock up there. He keeps eye on us every day." So every day when I come out, I look up
there at that rock and I said, "Morning big. How you doing, Shen? I want you to look in here. There is some magic
happening. We have a live creation there. Things are going. They are.
And there's just something about the way sourdough starter smells to me. It's one of the best things in the world. But I'm
going to cover this one up. I wanted you just to look and see what was happening cuz we put this one on earlier. So,
somebody asked, "Did you win your belt buckle?" Did I win my belt buckle? Yeah. 1984,
MLAN, Texas. It was the 66th year they had had the rodeo. Draw a bull. Hadn't
been roing about three years. And it rained about 5 and a half inches in that arena. And there was one dryer spot
right there in the corner. So they backed him up all the way to the end. It was a good day. But I sort of made a
mistake that night after it was over. I took the belt buckle when they give it to me and I give it to my oldest son,
Jason. I said, "Here, you hold this for me." And that lady said, "We're just going to let you have it." It took me about 31 years to get it back from him.
But we did get her done. So let me get what we need here for starter,
which is some warm water. Do you have to put sourdough in a croc?
Yes. Sourdough needs to be in a croc. And I'll tell you a funny story quickly
about that. And I was telling people this at this festival. I said, "Make sure you put it in a croc jar. Puts you
a towel or something on it that it can breathe with." And there was a lady walked up to me afterwards and she said,
"I sell Tupperware. I'm just going to put mine in Tupperware." I said, "You could, ma'am, but I said don't put that
lid on there." Oh, she said them libs, you can snap them down there tight, won't nothing spill. I said, ma'am, do
not put the lid on it. I said, cuz you're going to wake up about 2:00 in the morning thinking you heard a shotgun blast and you're going to run down there
at the kitchen and you're going to be looking around and some of that sourdough starter is going to drip off the ceiling where it hits you in the
face because there's a lot of pressure here, folks, that's going to get to going. So, we need four cups of warm
water. It's I've measured it. Oh, Shannon's already measured. Thank
you so much, sweetheart. I appreciate that. A package of dry yeast.
Now, people used to ask me this a long time ago when I used to buy my yeast in what is called a cake when I was cooking
on so many ranches. Be like this two-lb bag. How did I store it? Well, I'd take me
some out, put it in a mason jar, put it in the wagon. Rest of it went in the freezer. And then I had a lady tell me
one time, "When you put it in the freezer, you just killed that yeast." So, hey, whatever y'all think, let us
know. Give this a stirring. [Music]
And I'll tell you from Shan's expertise of making bread, and she is a great
bread maker. She is. Do not put hot water in here
cuz hot water will kill yeast. Warm water is just fine. Now, we're going to put about 1/3 of a cup.
Five tablespoons, which is five tablespoons. I I'm going to give it just a little
more cuz this is a first time batch coming out of here tonight. So, we're through with that one.
And if y'all got this cookbook,
a tasty cowboy, the very first one, this recipe is in there. You'll be good to go. So, we're going to give it one more
stir since the sugar's in there.
Why does yeast and sugar go in together? I think people are confused. So, you said don't store yeast in the freezer.
I'm asking you means sourdough. No, yeast. I'm asking. Everybody's saying it's fine. Okay. I just want to make sure cuz
that's where I kept mine forever and ever. So, we have sugar, we have water,
we have yeast. Now, what is next? Well, if I only knew, and that'd be flour.
Now, you can let that sit there if you want to before you ever start and proof that yeast. Now, I know all you bread
makers know what that is, but you'll just get seeing that bubbling around because always look at the date on these
little packages, and most of the time they'll tell you this one is good to 2077. So, make sure you look at them.
That way, you don't get caught by surprise. Get the water out of this.
I don't even know how much flour goes in here. It's been so long since I made this. So, four cups of flour.
Now, normally I would make this right in the croc jar. That way, I wouldn't have to be pouring
it in something else. That is three. We've got somebody from Ireland watching. Well, thank you so much. This is four.
We're going to give it another stir. Try to get everything blended well.
And if you think it's a little thick, and I do, we're going to add a little more water. That's all we're going to
add tonight, though. What's the consistency? Well, really, you're looking for a a
thick pancake batter is what I'd say. But if we just had this sitting here and
people was asking, "How is this ever going to become sourdough starter?" Because there's no souring agent in
there. No, nothing to really go with the sugar and yeast that's going to break down and make this have that sour taste.
How many of y'all know how to make vodka? I don't, but I do know that they made
vodka a lot of the times and it's got a potato in it because this potato will sit in there. the starch that it gives
away to the yeast to the sugar, you get that souring effect. Now, a russet is
all you're going to use. Don't use anything else. When I was little and my grandmother and my mother had some
sourdough starter, they would boil potato water and use that. And I know
people that have used potato flakes, but me, I just use a russet potato. Now, on
a ranch, we'll make this before we go in. It'll probably have sit a day. Now,
I may use it three, four, five days in a row, but as you use this, the weaker it
becomes. And when you take something out, you got to put something back. And that's usually flour and sugar. But if I
use it more than 3 days, I'm going to add a little more yeast to it to make sure that it's still active. The potato
will eventually dissolve cuz I kept some on the wagon one time in the Palader Canyon for two weeks just to see what
happened. The potato finally got eat up. I dipped it out of there, put me another back in there, used it for another week.
But don't be afraid to think, "Oh, I've got to use this every day. I've got to make sure that I keep it going." Folks,
all I tell you to do if you're going to keep this in a croc jar, make sure it's covered all the time, but make sure you
stir it at least once to twice a day. Let me find something to quarter this up with.
And right straight in it goes. That's a big old tater. Yes, it is. We're going to give this one
to the bear. He'll like it. So, if you was in your
croc jar, you just make sure that all that was covered good with that potato. You would set it aside. Cover it. And
folks, in about six to eight hours, you'll begin to smell it. Go over there
and you take a little peek and you get to see it just bubbling. You have created a live pet that you have in your
kitchen now. But it's got so many uses and so many benefits. So, let me set
this aside cuz we, like I say, we made one earlier. We did. And guys, we can see
Is it thicker now? Yeah. I mean, it's it's just about right. Really? We do have this all on our website, the
full recipe, all the tips, so you can refer back to that as well. Yeah.
And this is a for people who are asking, this is not a traditional starter. This is a quick set starter.
This is something that I come up with a long time ago because I didn't want to have to wait. I didn't want to have to
feed it every day. Sort of like a bottle calf. I got tired attending to it. So, let me get rid of these tater peelings.
I ain't going to give them to the bear. I see you. Hi, Lou.
Now then, we call these all night sourdough pancakes, but really they're
not all night. The only thing that said all night was the starter. But you can tell people you've been up all night
slaving on these pancakes. Make them think that, hey, you stayed up for them. They're special people. So, we're going
to get started with it. Let's see that bubble again. Yes. So, how long did this This only said
about 10 hours. Yeah, about 10 hours it always has had. And we're going to stir it down right off the bat. Now, you can
see when you dip in there, look at there. That is goodness right there. Just keep stirring. It will thin a
little. I do get a lot of people asking too, the
start, this starter typically will only bubble up when you first make it. Yeah.
And after that, it's still okay to use, but it won't bubble up. Now, if you let it set two or three days and you add
just you like a half a package of yeast back to it, you will get that bubbling effect again. But when we use it all the
time, hey, three or four days, I'll pour it out and start a new batch. Somebody was asking where Major was.
Mage is over here protecting. Hi, Mage. He likes a pancake. He does. So, we got
that stirred up. If I can find that there measuring cup that I had
two cups of sourdough starter. Now, if I was at the wagon and I had all the modern conveniences that the wagon had,
I would dip this in water first. That way, it's going to come out of there a
whole lot easier. So, we're going to put two cups in there. There's one.
And you can see that's pretty thick, but still it's pourable.
And there is two. So,
let's talk about recharging that starter before we go any further. Now, usually when I make sourdough
biscuits, it calls for three cups of sourdough starter. To recharge, I'd put a cup and a half of
warm water back in there, a tablespoon and a half of sugar, and a cup and a half of flour. Stir it back up. Set it
aside. It's ready to go. I can remember when we was at Silver Dollar City, I
would make probably close to 250 to 300 biscuits of a morning all coming out of
two croc jars. So, we got our starter situated. Somebody wants to What does it smell
like? Smells like heaven to me. Reminds me of my grandmother and my mother's kitchen
when you would go in there. You just know that that aroma you get from fresh baked bread. To me, there's just nothing
better. And I always know when Shan is making bread, come home there and things
are smelling good in the kitchen. They are see if I can just go ahead and get it all over there, Shan. Then I won't
have to come back. But this recipe is really simple,
really easy to follow along. And two tablespoons of vegetable oil. Now, I
have been in a tight before and used two tablespoons of butter, but one time in
the Paladura Canyon in the winter, I used two tablespoons of bacon grease, and I really like that one. So, we're
going to add two tablespoons. I would say that's right on the money or awful close.
And to that, I'm going to have to look at the recipe, Shen. Two tablespoons of sugar, which is exactly that much right
there with one pinch to go with it. And we'll get rid of that one.
Two little teaspoons of baking soda.
If I can get all of this out of there. For people who join late, what are you making? I'm making all night easy sourdough
pancakes. Easiest thing in the world. To that, we're going to add a little vanilla.
And if you want to change this up a little, you can add any flavoring you want in
there. Rum like you would put in a rum cake. You can add you some cinnamon to it now.
Allspice, nutmeg, anything like that. So Scoop says they like how you measure.
Well, when we made this cookbook, A Taste of Cowboy,
all these recipes, which in all cookbooks that we have, have been cooked on ranches. But when we made this, and
this one was a little trouble for me, cuz Shannon's first words were, "We can't tell people that it's a pinch, a
dab, or about that much. You're going to have to go back through there and give me all these measurements." So, we could
look at that and think, "Hey, it needs something else." And that something else is flour. Let me get a rag.
And if you're cooking pancakes, the best thing to cook them in is a cast iron skillet or a good cast iron griddle
of some type. So get one a little preheated there on the stove.
Me get some of this starter out of there so the flour will actually come out.
Now, this is one of them deals to where you have to go by
really consistency. Calls for a half a cup to 34 cup of flour. Now, we going to start on the
light side since we don't have any water out here unless we have to fire up the hose. But y'all all know what pancake
batter is supposed to look like. And we're getting really close. We are.
What's the difference between pancakes and flapjacks? Pancakes and flapjacks. Well, to me, pancakes started
homesteads, cabins, stuff like this. Old settlers always heard that flapjacks
come from logging camps. Now, people will I'm sure somebody can answer that
question. It's like a waffle in a pancake. What's the difference when
we're making a pancake and we cook it over here or we pour it in one of them old griddle irons and cook it like that?
Is it a pancake anymore? No, it's a waffle. So, you just have to be your own judge of that. One thing we forgot to
have is a little pinch of salt. Don't take much, but about that much.
And I'd say we might be just on a tad on the thick
side. Shen, can you tell them something while
I get a little water out of this faucet? Huh? Talk to him. I got to have a little water.
Oh, as I mentioned, if you guys are jumping on late, can't
this video will be available up on our channel so you can go back and watch it. And then also this recipe and additional
tips on the sourdough starter and the pancakes you can watch or you can get on our website just kroins.com. And
everybody keeps reminding us, yes, please hit the like button. That really helps our channel. Something super easy.
Make sure you subscribe and share the videos on every platform you got with your neighbors. But you got to share the
food, too. Let me turn the spot off.
So, I think we're going to thin this a little. Shan is usually my pancake maker when we're on a ranch, so I'm gonna ask
her expert advice. Don't you think it needs to be thin, Shan? Just a tad. Um,
yeah. I don't like to go too thin. I think that's just fine.
Someone says flapjacks have cornmeal in them. Oh, all right. So, I am glad to know
that. I do love about any kind of pancake, flap, jack, waffle.
Now, done this on a ranch one time because it was a young, this guy had his grandkids
in camp. He was part owner in the ranch and I heard one of them say, "We was having pancakes and he said, "Boy,
grandpa, I wish we had chocolate chip pancakes." Well, I carry candy with me
when I'm on a ranch because sometimes I need a little quick pickme up. I didn't have any of them chocolate chips, but I
just went to peeling the chocolate off of Hershey's Kisses and just dropping them in there. That little kid was proud
as punch he was. He said it's better than IHOP. So, I think we're awful close, Shen. We're going to quit right
there. We're going to move over here in just a second. Greases up a spot with
some butter and we're going to go to cooking pancakes. Now, I would, if I was on a the wagon, I
would just pour this in a pitcher. Then I could just pour them out whatever size I want them. And you can make your
pancakes whatever size you want them. So, y'all follow me over here. I'm going to get it all over here.
Um, yes, ma'am. Can I also ask why do you want to tell
everybody why you're wearing your Crocs today to cook, which you don't ever do? Well, guy told me one time real chefs
wear Crocs. And I told him I wasn't a chef. But the reason I got Crocs on today, folks, is we were loading the
wagon today. And the trailer's on a little bit of a slope.
So when we got it over there, I told Shan, I said, "Bring the side to side up here. We're going to put that winch cable on that back axle to where it
don't run over me at the front of that trailer." Well, things was going smooth as butter
they was. And there's about this much room on each side of that trailer from where the wagon is.
And as it was going in there, the cable come undone. And we had like a runaway
wagon. And it's going pretty fast. And it's coming in, let me see, 18 foot.
It's going to be exactly where I'm at. I don't even think it was that far. And I said, "God, make me thinner than I
am cuz I'm f to get run over." Well, I knew it was coming. I didn't want to
catch it in the ribs. and I didn't want to catch it in a kneecap. So, I hugged the wall best I could, tried to find the
brake and it run over the toes
and uh I couldn't get out and the door the escape door on that side was locked
and I couldn't reach it to get the handle and Sharon had to go to pickup to get the keys and she said, "Are you hurt
bad?" I said, "I really don't know, but something's hurting a lot." uh matched the calf of my leg up there good where
that hub hits side of that trailer. But that old big toe is like this wide now
and the nails just sort of flipping back and forth and um but hey, we're going to
cook anyway. So the toe the toe is definitely broken, but you're hobbling along. Oh yes. I mean I got my Crocs on. Uh
oh, somebody said you were limping as well. They could tell. Yeah. Ain't going to be too much dancing tonight, folks. I can promise you that.
So, let me get over here to the Blackstone. And I have just got it on low heat
because you can burn a pancake pretty quick if you ain't paying attention. Now, we're going to get the tools that
we need to make this process happen, which is some butter.
This here, butter right here, this spray. I'm going to give you a tip here in a minute that'll save your pancake cooking life. We're going to get our
plate over here because things are going to happen pretty quick.
Going to set this right here for right now. Make sure I got everybody present
and accounted for. I got you a little fourth of a cup. Oh, you did? Hang on. I got to get a rag. And uh
but let me know. Do y'all put something in y'all's pancakes? I mean, shenan covers her a lot of time with fruit,
everything like that, but do you put chocolate chips in there? Do you put uh pecans? I I do like a pecan in there.
Butter and a knife, Shen. So, we're going to take Not that knife. Let's just use this right here cuz we're
going to get about that much. I've got spray butter. You want You want real butter? I want real butter for right here.
I've just got two zones on. So, I may start over here on that end. This looks
a little hot down there on that end.
Get off there, butter. Lay that right there. We're going to get about I'd say
there's a third of a cup in that right there. Right where that butter is going.
Well, that's a big old pancake. Oh, I like a I I don't like them half dollar size pancakes. You don't think you ever
got nothing to eat. We'll put this one right here beside him.
And we're just going to let them sit there. We get this question a lot. Gluten-free flour with sourdough starter.
Woo. It is a hard deal for me to know, folks. Um I don't know how that's going
to really react with the yeast and everything else since it hadn't got any gluten in it. Uh Shan not long ago got
her a meal to where we grind a lot of our own flour now and it makes a big difference. But that's a question you'd
have to ask somebody besides me. And um let me get this here. Spatula.
Here's a tip I was going to give you folks. And we're going to let them pancakes bubble up there some more.
Grease your spatula so when you sneak up on that pancake, it'll slide instead of
tear. Sometimes I even like to give me a buffer zone.
So we going to let them cook there till we can go to see a little browning and bubbling on them edges. And folks, we've
got more recipes and more. Oh, that almost hit the toe. Yeah, we've got more recipes on
pancakes, too. We've got a video on the lightest, fluffiest pancake there is.
But you can't go wrong with pancakes. We had like 16 or 18 strips of bacon out there, some sausage or ham, pork chop,
something like that. But I'm You can see these here have joined like identical twins. So, we're going to do a little
surgery and get them separated here before they go to a little brown,
do a little fighting. And you can see, we'll just give y'all a little sneak peek. What's under there, Shannon?
They're getting a little brown. They are. Now, I'm gonna try to flip this one
off the spatula and not the ceiling. So, make sure slide around here. Make sure
there ain't nobody stuck nowhere. Guess what? It's a pancake. Oh, he hit the other guy.
Yeah, but he's all right. How dark do you like them? Hey, I just
want mine done in the middle. I have been on ranches to where they old cook
was serving pancakes and they be about this tall and you cut them and this batter just runs out and I'm thinking
might be a sule. Lara had a great idea. You need to make a small one for the pups.
A small one for the pups. One for each. One for each of the pups. Well, we can
do that right there on that hot side. So, we got questions on ho cake. We have made corn dodgers.
There's a dooker, a sadie, and a miji.
So, we'll let them go. Now, you can tell when a pancake sets up.
He is about there. This one here don't like much either. We're going to give him a little browning action over here,
which is hotter on that side.
Just make sure that everything is greased well.
That way they don't nothing stick. Cuz to me, there ain't nothing worse when you go to get one and it just tears all
up going plum to the other side. Now, a lot of times we cook these in a 20-in skillet on Obertha, but Bertha's taking
the day off. She's in the trailer. How brown do you like your pancakes, Shen? I like just a a medium brown.
A medium brown. Okay. So, somebody wants a snowman pancake. A snowman. I This one here,
I don't know what that is. That's one of them deals you see where somebody leaves a comment and they draw it on the page. You know, that is for
the dooker. That's how he likes his. This is for the selou. Oh, those look great.
And that is for magie. And see this little deal? That's a tail for a pup. I put that on there on purpose. I did. I
figure that is brown a little. Oh, that's the color I want to see. Good looking. We're gonna give that one just a little
more right over here. I'm gonna tell you what, Shen. I love pancakes.
And uh the pups pancakes are about done. So, we're going to get them stacked up
here. Put them right here to cool
this one. Oh, folks. Now, you could put these over here on
this side and keep them warm, but still that's going to cook a little. So, we're going right to the plate.
Now, before you go and get it over here, and you think we're going to put that oven on top, and then you always see
people put butter on the top one. How come did not the first one get butter? And this is just my my way of pancakes.
I like to give me some holes in here to where that butter can run down in there.
Someone said, "If your pancakes are uniform, you're not doing it right." That is. That's sort of like making homemade tortillas. It is. There's the
next one. We're going to have us some more butter. First, we're going to get us some a few
holes in here so it can run in there. To me, I can eat these breakfast,
dinner, supper. To me, sourdough also has a slightly different tech like Yeah. They they look a little different.
Yeah. And when they bake up. And to me, a pancake, a traditional pancake can be nearly too
sweet time you get syrup on it. But with sourdough, seems to me like it all balances out really well. So, I'm going
to meet y'all right back over here at the table. Don't forget the pup can pan. I I'm not I got them with me. I'm going
to bring them and I'm going to get some syrup. Let me clean up my mess here just a little.
Somebody been asking about the lives. We have not done a live in a long, long time. And we did one a couple weeks ago.
And so now, if you guys like them, we're going to start doing some more. Yeah. And uh don't forget there's most
of y'all know there is regular video comes out. Terry just got our cookbook. Thanks,
Terry. Regular video comes out every Wednesday at 2:30 central. Shannon's got a lot of
shorts that come out through the week. if we can keep these lives going. Uh we
asked everybody two weeks ago if this on Sunday evenings was a good time for
y'all. We're still open for discussion on that, but I sort of like a Sunday evening. Now,
y'all ever hear that song? Old Macdonald had a farm, e-i-e-i-o.
And on that farm, he had some syrup. Yep. McDonald's syrup.
100% pure maple syrup. Now,
I did this just for me and Chris Morton one time. We made pancakes and we was about out of syrup. So, we had some
what? Caramel flavored Royal Crown Canadian and we put some syrup with it
so we can make it go further. And folks, was a pretty good way to start the day. Wait. Okay. Are you going to pour it?
I'm going to pour a little on this first and down in here. I need to get a good like beauty shot. Ready? Okay. Wait. Go ahead.
Okay. Now go to the top. Now, this is how we do it on every YouTube video, guys.
Front. Front to back. Slow. Slow. You got to do like a beauty shot. There you go. Okay. And then put a
little dab of butter on top. So, a little dab of butter on top. You hear that, mage?
We got one little piece of butter left. So, we're just going to lay it right here. Oh, perfect. Okay. Then you put the fork
down. Yeah. Right here. Yeah. And there's your shot. There it is. Right there. And while we're having them shots, tell you what
we're going to do. We're going to have Do you want syrup on
yours? Okay. You can have just a tad. Okay. Right here for the maj. Can you Let's get them out here where you over
here. M. Right there. Oh, that is good. Dooker,
little syrup for you on yours. Yeah, Lulu
and Lou, see this one with the tail on it, Lou? Lou used to be a shortstop.
She knows how. Mage, he played second base. Dooker, he never did catch. Oh, he
did today. Everybody's showing out. They are. Since y'all done so good, let's see if y'all can do that again. Okay, Lulu
Maji. Whoop! Everybody got close. They did. Now it's my turn. Smear that butter
around there just a little. Get this little piece right over here.
Let's see that.
We're going to do the onelegged bad toe shuffle. That's about it right there.
Shan, you are a pancake connoisseur. I'm working. I can't eat.
You can You can have a bat of sourdough. I can't. I've got to hold it. I'll get one after.
I'll get a fresh one. Them are so good. So easy. You get the
taste of that sourdough right off the bat, but it's not overwhelming, but it's
not that you don't get so much sweetness either. To me, it is a winwin every time when you're using sourdough.
And see, we nearly did it. Get us the same picture in the cookbook, Shan. So,
that one I think I took like 12 times. That was That was hard.
Yeah. One, two, three, four, five, six pancakes on there. Who eat all that? Coffee is tough.
It is for a fact. So, anybody got any questions on sourdough?
Hey, we are here to answer them. Remember, get you a croc jar. That's
what you need to put it in. And just put you a cup towel over it. Let me just bring him back up here.
And you'll have something that'll stay with you. Use it 2 days, 3 days, overnight. Pour it out. Uh they are sort
of hard to clean these crocs after you've had sourdough starter in there. You have to scrub on them a little, but it's well worth the effort. It is. And
uh Dooker, you got anything you'd like to add to this? Somebody wanted to know what book. It is in our very first cookbook, which
is still a bestseller on Amazon. Amazon on Amazon. One voted one of the
top 100 books to own in a lifetime. A taste of cowboy. Now, there is also
comfort food, the cowboy way and faith, family, and the feast. We also have these on our website. Yes. And uh you can pick them up there.
But uh if y'all are listening too, you're gonna make a trip 20 what is it in? 27th of July 28th.
Oh, Oklahoma City. Yeah. National Day of the Cowboy July 26. You will be there.
Yeah. And uh folks, we had a great time up there last year. There's probably 500 people there. We do a presentation there, a meet and
greet, sign some books, take a lot of pictures. But if you've never been to that museum, it is a great thing to see.
It is. And uh we have big news coming up folks. I mean we have waited a long time
for this and I know y'all have too. So just be watching the little website and
go ahead and circle your calendar for September 29. I can't say anything yet,
but we will release it soon. Yes. September 29. Oh, and my birthday September 8th. I'm I'm going to do me a
little dance. I am. And if you're ever in front of a runaway wagon, try to get
out of the way, folks, is all I can tell you. I do want to say a little mention too about if you guys were late. At the
beginning of this video, we talked about Rudoso and the flooding. This town really relies on tourism. It is safe to
come if you had plans or if you want to come. It's a great little town. It's
safe when you're not in flood zones when it's raining. Yeah. Otherwise, all the
the main street shops are open. The restaurants are open. There's great hiking. So, um, and I think we talked
about maybe doing a benefit. Yeah. Here before long, somebody said mentioned like maybe we
raffle off tickets for a chuck wagon dinner. If you guys have ideas on that, comment.
Yeah, please let us know. But folks, most importantly, keep the flood victims in Texas and out here uh in your
prayers. And, uh, there's a lot of natural disasters going across the United States, a lot of wildfires in
different places. So pray for all those folks plus the first responders and everybody that's trying to take care of
somebody. Anything else pups that y'all like to add? Y'all eat all the pancakes that we had. Everybody's in good shape.
Um we appreciate each and every one of you. We do. It is a great honor for us
to get to do these and y'all take time out of y'all's evening to spend it with us. So uh I'm going to go ahead and just
say a short little prayer for y'all. Our most gracious heavenly father, we thank you for this family we have on YouTube
and everybody that just comes to watch and we lift up all the flood victims, Lord, uh across Texas and here in Rio.
Lord, we just ask you to be with those families that lost loved ones. We ask you to just bring them grace and
comfort. And Lord, I just ask a special blessing upon all our fans and all the people watching. Amen. But it is with
great pride and privilege that I tip my hat to Old Glory and to all the servicemen and women and all the
veterans that have kept that old flag of flying. We commend you all. Rest on get a pin here cuz I'm hungry and I'm going
to eat the rest of this pancake. God bless you each and everyone and I'll see you down the sourdough pancake trail.
And Lou is watching. She's ready for a bite. Thank y'all.