Firebox Stove with SUMO System Cooking Braised Oxtail & a Baked Bread Loaf + Baby Pack Goat Training

Load up. Load up. This one is Ricky. And this one is Hector. At home they haven't been doing such a good job of following me. Unless I have their bottles. So I brought them up here so they'd be in a less familiar place. To see if they'd follow me better. Because I'm a little bit worried. Come on boys. Come on Hector. Come on Ricky. I actually ran away from them a little bit. Give them a little bit of a sense of they need to keep up. Or they're going to get left behind. Come on boys. There we go. Come on Hector. Come on Ricky. Ricky's the noisy one. Come on Hector. Come on. Good boy. These are called Mamancha goats. And they're supposed to be a little more personable. A little more friendly. And they don't have ears. So I know. It's weird. But I think they'll look better once their horns grow. Then it kind of makes them look like little devils. I'm going to try to cook oxtail. And you have to cook it for a long time to get it nice and tender. I'm going to cook it with the new sumo system. But I'm also going to try to bake in the large loaf pan. I'm going to try to bake a loaf of bread. Let's put this back in the cooler for a minute. I have fruit wood and charcoal. A little bit of salt. A little bit of pepper. And I'm going to blow off some of this excess flour. Let's add our oxtail right down in there. A little bit of pepper. A little bit of salt. Dusting of flour. And using the carbon steel pan. I'm going to let that fire cool down a bit. This might be a long shot. But I was hoping that that would fit in the box pot. And it looks like it will. And then I'm going to set it over here to the side. Just like that. I'm going to put some hot coals under it. It's too big for you I think. Try this. I don't know if I brought enough of these. But I do have some sanitizing gel. A little bit of salt and pepper. And we'll slide it under the broiler. This is beef bouillon paste. The hot coals under my oxtail are not as hot. They are still generating quite a bit of heat. Remove my oxtail. These hot coals just aren't putting out near as much heat as they were. So I want to get everything I can out of these hot coals. Because these hot coals up here in the center area. They still need to get this other charcoal going. So I already have a job for them. So let's keep these working for us. I guess this oxtail is a pretty tough piece of meat. So it's going to need to cook for a very long time. So I'm going to hang out with the goats and just watch them eat grass. And enjoy this beautiful mountainside. Come on buddy. Ricky, leave the camera alone. Ricky. We've been running for a little over an hour. Let's just see. Yeah, just a very mild boil. That should be about the right heat I think. If anything I need like a heat block. Put a coal tray right here. And then let the lid come down there. I don't want it to cook too hot. There's about an inch and a quarter of space above that squash. So I don't think it's really broiling. It's moving nice and slow. I think it's more of a baking temperature. Now Ricky's standing in the ant hill. I think he just figured it out. You going to eat the ants? You like those ants don't you? Even with the heat blocked with that coal tray. It's just boiling away in there. And I haven't put any new hot coals under. So I think it's just the heat from this lower part of the fire box. It's making it's way over here. Yeah, it's pretty hot in there. No, don't climb on my chair. I have to put it up. I'm going to add a couple more chunky pieces of wood. It's a pretty good way to keep coals always in production. Let's see how our squash looks. Ooh, looks really good. Let's see if we can use a fire stick as a butter knife. I want to do a test. The goats have just been here grazing, hanging out. But I'm going to climb up that hill and just see if they follow me. Come on. That was actually really good. I didn't have any bottles, you know. I wasn't feeding them. So it's good that they were concerned when I left. And they found their way through that brush and they got to me. So that's really good. Good boy. Good boy, Ricky. Good boy, Hector. Good goats. A little wipe between training goats. Let's see how our oxtail is doing. Okay, it's just barely bubbling in a couple of spots. I'm going to just put this wood in, but I'm going to move it to the side. Just like that. That should do the trick. There's a hawk that's just screeching up there. I doubt if you'll be able to see it, but I thought I'd aim in its general direction just in case. So cool. The sauce in there is already kind of thickening up. I'm going to rearrange things just a little bit. And then I'm going to set this up to bake my loaf of bread. Just move this. Let's load the hot coals up pretty good here. Grab some of these big ones. Get our air bake pan in place. Our loaf pan. I'm going to be trying these canned French bread. You know, it's a full loaf right here, so let's see. I am going to remove a little bit of it. I don't want to overdo it. And then let's go ahead and plop that on in there. Just like that. Keep this on our oxtail. Then we'll get our windscreens back in place. Now it's a little more heat than I want. So I'm going to raise this wind damper, which will block a lot of that. And then I can go ahead and stoke this fire up and not worry that I'm overdoing it with the oxtail. Before this bread gets too far along, I wanted to put some cuts in the top. Let's rotate our oxtail. And I'm going to take a look at our bread. Oh boy, oh boy, look at that. That's awesome. I'm going to do a layer of green beans. It's almost closing. Maybe I'll put a rock on it. I'm going to try to rotate my bread because it's getting really brown on this side but not the other. I'm going to go ahead and put this big piece of wood in so that it will flame up and brown this side of the bread. I think our bread is done. Let's take the lid off and then I'll reach in and grab it. Hoo hoo, holy smokes. That turned out so good. I'm going to turn it over and let it cool for a minute before I try to cut it. Ho ho ho, golden brown. Look at that beauty. Wow. I did it. I baked a big loaf of bread in our large loaf pan. I am going to transfer my winter squash into my bread pan. This is going to be tricky but I want to see if I can get my ash pan into the toaster position. I think I might be able to just do it by hand. Or at least somewhat. Yeah, there is a little pressure against the sides. So I'm going to hold on to this so I don't push the whole thing. And then push it all down and I think I got it. I thought I was filming when I cut this bread. And then all of a sudden it beeped and the battery turned off. Oh my gosh, I can't believe I missed that. I'll cut another piece just so you can hear that crunch as it cuts through that crust. I don't know how I managed to not get that recorded. Get some garlic salt. Let's do some parmesan cheese on there. Let's see if it fits. Yes, just barely. I've got to try some of this bread. Oh yeah. You know I was a little worried about this bread being in the tube. Because there is no yeast in it. But it just tastes like bread. It tastes really good. Good bread. I don't know if there is enough heat because there is so much ash built up. Because this was such a long burn. So it's not really browning up good. I think if I leave it in there it will eventually get there. But I don't know. There is just so much ash that is insulating. So without a total revamp of the fire I don't know if I'm going to get that brown. I'll let it sit for a while and see what happens. I just want to reduce these liquids down a little further. Make a really nice sauce. I'm going to add some cream. And then we better check on that piece of toast. I had kind of forgotten about it. It browned. Glad I didn't forget. But that is toasted. Look at that beautiful garlic bread. That's awesome. A little black pepper. Do some salt. But not too much. I don't think it needed very much of that. And let's see how it tastes. Oh wow, that is so rich. I can't even tell you. I think it's good. I think I'm just going to give it a flip. And... Alright. Oxtail. Do our green beans. One side. Our squash on the other. Holy smokes. I'm going to have to take some of this home to my family. And we have our garlic bread. To top it all off. Look at that. I can't even fit it all on my plate. Holy smokes. Let's put some of this sauce on. Oh, look at that. I'm going to let some of that sauce just go to the bottom. And then I'll just be able to dip it. There we go. Oh yeah. I think I did cook it long enough. You know, those tissues do seem like they're broken down pretty good. I do want to see if I can get some of this marrow. Oh, there's the marrow right there. Here's a smaller piece down here in the bottom. Wow. Oh yeah, that is good. Oh ho. This is by far my most ambitious project yet. But it all turned out. I pulled it off. It's very good. Oh yeah. A little bit of that sauce. Mmm. Let's try our garlic bread. Mmm. Oh yeah. So good. I guess you just have to try this oxtail to understand how unique it is. I've never tasted anything quite like this. It's very tender. But it's almost like a corned beef or, I don't know, just a different texture like that. Yeah, very good. I love this garlic bread. Let's try some of this squash. And these carrots and celery and onions. Oh, that is so good. Some of that squash got pretty dark, but it tastes really delicious. Every bite just offers up different flavors. There's so many complex flavors going on here. So good and so rich. Okay, I'm going to taste some of the marrow just by itself, just because I've never tasted it before. It's good, you know, but it's not like changing my world or anything. I can eat it. The texture is a little bit different than anything I've ever put in my mouth before. Wow, that winter squash. This is banana squash. It is really, really good. I saw this oxtail at Costco and I thought, now that's something different. Let's try that. Boy, was I right. It is very different. But it's good. I like beef, so it's kind of hard to go wrong as long as it's beef. And it was fun cooking in that large loaf pan. That worked really good. And then everything else about the sumo system worked great. I'm very happy with how things turned out. All right, everybody. I'm going to finish my dinner, and then I'm going to go work on editing this video. Thank you, everyone. Bye-bye. All right, boys, load up. Load up. Let's go. Good boy. Come on, Hector. Your turn. Come on, buddy. Load up. Good boy. Come on. Good boy. Get in. Oh, good gross. Yes.