Transitioning from roofed to roofless run

[cmom]

If you were to cook a steak sous vide and wanted the caramelization, you would have to finish it off in a rather hot pan but the meat would be cooked.

 

[cmom]

I would probably invest in a small freezer portion the feed and put it in the freezer or buy a 25 lb bag somewhere that may last a couple of week then get another 25# bag. I hate waste too but sometimes it happens. I have hanging feeders. Some of the feeders have deeper pans on the feeders. It's usually the males that waste the most. I put a feeder up with the deeper pan then they can't bill it out no more waste, but I have a lot of birds. Each one of us have different situations and solutions. What works good for one person may not work as well for another. I hope you figure out the feed issue. Again, good luck...

 

[countryladyNH]

We have several of these smallish metal trash cans with tight lids from Home Depot. We lined them with those big heavy duty lawn/leaf bags and then poured our feed, scratch grains, oyster shell, DE, and whatever into each one. They are in an attached shed adjacent to the coops. It's our 'poultry station'. We have scoops and a plastic bucket inside too to scoop out some and take it to the feeders. We have never had any of the feed go bad, get wet, get rodents, or anything. It's worked out really well.

https://www.homedepot.com/b/Cleanin...sh-Cans/Galvanized-Steel/N-5yc1vZcb2gZ1z0ugnq

 

[Folly's place]

It's best to keep the feed in it's original bag, in the garbage can, so if there's ever an issues with it, you have the lot number, dates, all that available.
Mary

 

[K0k0shka]

The sous vide method produces the juiciest, most succulent and tender meat I've ever had!!! My husband got into it after we ate the best fish of our lives at a wedding, and he asked the chef what kind of magic was done to it to make it that tender and juicy. The guy said sous vide, and that's how we got into it. I highly, highly recommend it! Yes, it's slow, but it's SO worth it. We sous vide our steaks before tossing them on the grill to crisp them up. They're juicy and tender on the inside, but have the nice smokey caramelization on the outside. You can have them rare and bloody this way, too, while still being safe, because the process kills all bacteria, but without leaving the meat looking too "cooked". And it's juicy because it's vacuum-sealed and doesn't lose any moisture, while other methods of cooking inevitably deprive it of moisture and dry it out to some extent. You can sous vide eggs if you want homemade mayo or hollandaise sauce without the risk of salmonella. Sous vide is the only way I can eat chicken breast, because I otherwise hate white meat and how impossible it is to cook well without turning into a shoe sole. Anything you put in there turns out amazing

 

[3KillerBs]

The sous vide method produces the juiciest, most succulent and tender meat I've ever had!!! My husband got into it after we ate the best fish of our lives at a wedding, and he asked the chef what kind of magic was done to it to make it that tender and juicy. The guy said sous vide, and that's how we got into it. I highly, highly recommend it! Yes, it's slow, but it's SO worth it. We sous vide our steaks before tossing them on the grill to crisp them up. They're juicy and tender on the inside, but have the nice smokey caramelization on the outside. You can have them rare and bloody this way, too, while still being safe, because the process kills all bacteria, but without leaving the meat looking too "cooked". And it's juicy because it's vacuum-sealed and doesn't lose any moisture, while other methods of cooking inevitably deprive it of moisture and dry it out to some extent. You can sous vide eggs if you want homemade mayo or hollandaise sauce without the risk of salmonella. Sous vide is the only way I can eat chicken breast, because I otherwise hate white meat and how impossible it is to cook well without turning into a shoe sole. Anything you put in there turns out amazing

My son-in-law loves his sous vide enough that I'm considering getting one. My new stove is gas so it will have a good broiler for finishing the meats.

 

[K0k0shka]

My son-in-law loves his sous vide enough that I'm considering getting one. My new stove is gas so it will have a good broiler for finishing the meats.

You should do it! You won't regret it.

 

[countryladyNH]

It's best to keep the feed in it's original bag, in the garbage can, so if there's ever an issues with it, you have the lot number, dates, all that available.
Mary

Well, the feed is for a flock including ducks and a goose, so is divided into 2 cans, one for the hens, and one for the ducks/goose and certain different supplements are added to each, so we use the plastic bag liners. We save the original bags though, until we buy more.

 

[aart]

I cook all chicken, steak, chops, on the grill.

 

[countryladyNH]

Yep! That's what a lot of other designs are missing - a lip of some sort to stop the billing. This one has the tall sides AND the tubing that make it pretty much impossible for them to rake the feed out. I had some large tubing left over from my aquarium hobby.

View attachment 2401212
Here's my big feed waster. Even HE couldn't figure out how to get the feed out! Now he's gone and the rest eat a lot more politely.

LOL, Just found this on BYC. Would LOVE for your neighbor to look out his window and see this EVERY. SINGLE. DAY!!!!! LOL!