>> They say you are what you eat, so I don't eat chicken feet, but I love me some of Grandma's pickled beets.

Well cut it up, put it in the pan, throw it over your shoulder and see where it lands.

Right here in Farmer's Kitchen.

Maters, taters, beans and corn, the cows in the barn and the [MUSIC] [MUSIC] [MUSIC] sheep's been shorn.

Kids in the barnyard chasing Grandpa's chickens, chickens, chickens!

Spices, slices cuts and dices, going to slash your grocery prices right here in Farmer's kitchen.

Help you grow your [MUSIC] garden good with recipes to suit your mood try some grub you've never tried before.

Smash it with a wooden mallet gonna educate your palate, right here in Farmer's kitchen.

In Tim Farmer's Country Kitchen.

[MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] We gonna cook somethin good now.

>> Hello, and welcome to the Farmer's kitchen, hello, Mrs. Farmer, Mr. Farmer.

How are you tonight?

I'm really good.

I like a little fall shirt.

It's pretty and stuff.

You're's is really nice too.

Thank you very much.

You know what?

Tonight we're going to have a fun night.

Can we call this a guilty pleasure night?

I love that.

Favorite night.

You know, they say never trust a skinny chef.

That's true.

I'm becoming more and more trustworthy every day.

So anyway, we really try to watch it and we work hard around the farm.

We do a lot of stuff and we stay busy.

So tonight we're going to have fun.

The other morning, somebody said, Have you ever tried dill pickle soup?

And I had 14 cups of coffee and my brain went WOOOO!

You know how, and I have had various dill pickle soups.

Right.

But I thought if you could have dill pickle soup, why couldn't you have cheeseburger soup?

But tonight we're going to do something that's just absolutely fantastic.

And I thought, OK, if we're going to do this, if we're going to be bad, let's just be totally bad.

Exactly.

And I want you to make a bread bowl for this soup.

And if you ever been to a restaurant and had one of these they're absolutely wonderful.

It's a little harder bread on the exterior, and that way, it's going to hold that moisture without leaking out the sides.

Mm hmm.

So tonight Nicki's going to tell you how to make a bread bowl and then we're going to whip up.

I'm going to make one for you and one for me.

Good.

Two different variations on a soup.

It's coming out of one bowl and you can do whatever you want.

It's absolutely wonderful.

I'm not going to tell you until a minute, you kind of figure out what's going on.

So how do you make the bread bowl Nicki?

Alright, and it's easier than I thought, I thought it would be difficult.

Pretty simple.

I started with the packet of active dry yeast.

I pour that in there, and now I'm going to add >> this is warmed a little bit hot water, one cup and an eighth of water to that.

Mix it up and let this sit for five minutes.

Gotcha.

So it can do its stuff.

All right.

It sat five minutes and I'm going to take a teaspoon of salt.

Alright.

Teaspoon of sugar.

Alright.

For the bread bowl.

That's right.

And one tablespoon olive oil.

Gotcha.

I'll mix it together.

Seems pretty simple.

I can dig it so far.

And now all we have left is three cups of flour.

You know what?

>> So, so many people think cooking is so hard.

So many people don't cook.

But if you make it simple and we're going to try to make it simple for you, that's something I have noticed that people have been saying.

You make it look so easy and I tried it.

Not too long ago you made yeast rolls.

I couldn't believe the response we get on.

Everybody remembers the yeast rolls when they're a kid, their grandmother made them, their great aunt made them.

Their aunt made them.

All of a sudden we took Lois's recipe.

Put it on.

And you know what?

I can't tell you how many people out there have said, Hey, we tried these and they were wonderful.

Loved it.

If you follow the steps, follow directions, and that's what we're here for is to help you.

And Miss Nicki, I can't wait.

All right now's where I get dirty.

For this recipe.

Better you than me because you got two hands clean, I only got one.

>> And I'm just going to kind of knead this together.

Don't have to be very long just till I get into a ball and then we're going to let sit 90 minutes.

And you know, something that I've read and I know some people do, and I've kind of done this a couple of times.

I set my oven to 200.

Gotcha.

Turn it off.

Open it up a little bit and then just set this this bowl right in there.

Seems like it's a little better.

It's not cooking, but it's warm enough to make it work and you leave your oven door open.

[MUSIC] Beautiful.

Tada.

That's after 90 minutes, or it could sit a little longer.

>> You know what, the other day we were experimenting.

We're having fun.

Yeah, I mean, we had this soup at what, 8:00 in the morning.

We did.

It was delicious.

And I just had it in my mind and I started thinking of all the different recipes we've done.

And I brought this in from here and this in from here.

That's what cooking is.

Yes.

Don't ever let anybody say you can't do it that way.

Oh, you cut those too thick, you cut those too thin.

You can't put sugar in it.

Yes, you can.

We don't do this at Tim Farmer's Country Kitchen.

We will never tell you you can't put frog legs in your chicken stew.

I like that.

All right.

Normally you'd make three of these.

Yeah, but you want some big bowls for us because we're hungry.

Because we're hungry.

And this really does get nice and hard, and it will not let that soup out the >> side.

We go more to do, though.

It's on parchment paper.

We're going to set this beside us, let's watch it for 20 minutes.

We're going to let it rise a little bit more and then we have to do something else to it before we cook it.

You going to cover that up?

Nope we're going to let this, behind us.

Now we're going to start the [MUSIC] [MUSIC] >> soup.

So the other day, I ask you what you would like for lunch and what do you always say?

Cheeseburger.

Never fails.

She loves cheeseburgers.

I do love cheeseburgers.

We didn't have buns.

Mm-Hmm.

So that dill pickle soup thing was still floating around inside my head and I thought, OK, all right, I'm going to try this.

Now, I'm sure somebody has done some kind of soup like this before.

I don't know, but this one's mine.

This is good.

I started thinking about Dad and the way he makes his world famous cheeseburgers.

What if I could make a soup that tastes like that?

The first thing you taste is the onions.

Right.

Now, even if you don't like onions, I guarantee you if you get a yellow sweet onion cooked in butter like I'm doing, oh yeah.

Almost anything that you cook turns into magic because these are sweet.

Those sweet juices, caramelize in this.

Ohhhh my.

So that's where we're going to start.

I'm going to take me a yellow sweet onion, I'm gonna cut that up into what I like to call fingernail sized pieces.

We're just going to take that with a little ulu knife.

OK, now you think with all the flavors that are in a hamburger cheeseburger meal, especially dad's cheeseburgers.

You got the onion.

Right.

You got the cheese.

He didn't really go too much past that.

You get the pickle.

Right.

This is where we're starting.

But that onion, that sweet onion.

I always remember I knew when he was cooking his world famous cheeseburger.

I smelled them outside.

Smelled the onion.

I could smell him cooking outside and we knew what was coming.

Now you're having your cheeseburger.

What kind of side would you want?

Always potatoes.

Always poatoes.

I think I think we can work that in.

Do you want me to do some with the burger?

You know what I do.

Now, the other day when we were experimenting.

How about tiny burgers all through your soup?

Mm.

So are you going to take a little measuring cup.

That way they're even.

my little balls.

So if you're going to have a cheeseburger soup.

You ought to have lots of little cheeseburger.

That's right.

I make a little baby burgers here.

I'm telling you this kind of stuff makes me happy.

Now Dad used butter on his buns.

You had the butter taste.

That's important.

So we're going to actually put a little butter.

Now a lady asked a week or so ago.

What pan is that?

I want to buy it for my husband.

And that's just an enameled.

I guess it's about a ten inch pan, right?

Would that be ten inches?

It's an enameled cast iron.

I love these.

I use them more than anything.

This is as well.

All right, Mrs. Farmer, there's a lot going on here.

Got your burger.

Look for your little tiny burger balls.

Beautiful.

You know what?

I'm going to go ahead and put them in here.

Want me to help you?

And I'm just going to.

Once I get them in here, I'm just going to flatten out just a little bit.

So now, Mr. Farmer, Jerry Farmer.

Very important Mr. Farmer would say.

Yes.

To salt and pepper these little guys.

Should've done that before I put them in here, but it's never too late.

That's right.

Little salt, little pepper.

Those are just cute.

Aren't they though?

They're cute.

All right.

Now, Mrs. Farmer, if you will take those three small dill spears.

I will.

We're going to have dill pickles in our soup, the taste of dill pickles.

And the chopper's.

wonderful for this.

Chopper's gonna just mush em up.

All right.

So, you know, fermented pickles are a probiotic.

Really?

That's good.

So you take a little sip of juice every now and then.

Pickle juice.

Ohhh I tell you >> what.

Now, I'm just gonna let these take their time.

We're not in a hurry here.

It's kind of like little meatballs.

Let these get nice and done.

All right, Mrs. Farmer.

I'm going to take me some cheese, huh?

All right, Mrs. Farmer, I'm going to take me a third of a block.

Yummy.

I'm going to pop in here I'm gonna let that >> melt.

How can it not be good with cheese like that?

What do you think?

I could eat that.

Cheese, onions, little baby burgers.

You know what?

I'm going to have you scoop this out if you get a scooper?

Use this?

Yeah, that is one can of potato soup.

We're just going to continue to let this melt all >> down.

All right.

We're at a good point here where this is melting down, where you can... Do my bread?

Top your bread.

All right.

And I have just a little bit of milk in here and an egg for like a wash for on the top.

A little bit of what in there?

A little bit of milk.

How you spell melk?

M-e-l-l-k. And I'm just going to, you know, always a little egg wash on the top.

That's funny.

North and south, it's milk, milk here, and it's melk.

Say it again?

Milk.

You said milk that time.

Alright, Mrs. Farmer, it's heavenly smelling in here.

Yes, it is.

What are you going to do now?

We are going to score the top of these little x on each one.

X marks the spot.

Yeah, to help them while they're cooking.

And I'm going to put egg wash on each one.

And what do you think about some sesame seeds?

Sesame seed buns?

To make them look like a big bun?

Yeah.

You know what?

The whole family pitched on this, that's Kelli's idea.

I know, and I think that's a good idea.

Now you think about this, when we get this done, the presentation is going to look kind of like a burger.

Now, she likes mushroom and swiss.

Yes, I do.

I like just your regular old American cheeseburger.

So we're going to hook both of us up tonight.

Now, if you'll take a look at this soup, our cheese is almost melted.

Now we're going to do Mrs. Farmer?

You want your pickles.

Pickles.

If you'll scrape those out.

Want me to knock those in for ya?

And I'm going to put a little bit of pickle juice in here.

If I had to guess that's two tablespoons or so, now what are we going to do?

In here?

Little salt, little pepper.

I'm gonna sesame seed, my buns over here.

Look at this Mrs. Farmer.

Would you like to have a hamburger?

I would.

In almost every bite.

I would.

Now look at that, Mrs. Farmer.

Looks good.

That in itself.

It's like a cheese dip, almost.

It looks like if you had broccoli, you could, oh yeah, make a dish out of that right there.

Now here's what we're going to do.

Half and half.

Two cups of half and half.

OK, now we're ready to take our cheeseburger.

Yummy.

And add it to your soup.

Our hamburger.

Put it in our cheeseburger soup and then we're going to let that all kind of get together.

We're going to turn up a little bit and let it cook down, let it thicken up.

Now I'm going to keep this skillet, Mrs. Farmer.

OK, you know what I'm doing with that, don't you?

What are you doing with that?

For your mushrooms?

Oh, yes.

Yes, yes.

All [MUSIC] right.

There's our >> buns, our soup bowl.

And they're going to raise up a little in the oven.

I'm gonna go ahead, throw them in.

400.

We're going to give those a half hour.

[MUSIC] Alright, ready?

Alright.

So what I'm going to do now, Mrs. Farmer, because you are a mushroom Swiss person, so I'm a hook you up and you like all onions on that as well.

I'm just going to cut ya up a little bit of onion here.

In the butter that's left over.

So we still have that wonderful taste in there.

I'll take you some mushrooms just enough for your cheeseburger soup.

Your Swiss cheeseburger soup.

It's delicious.

So you don't want this to get too hot.

You don't want this to scorch.

>> Right.

But you do want to thicken up and you want it to cook down just a little bit and look where we're at.

Look where we're at.

Have you tasted it?

>> Ohhhh.

Mrs. Farmer?

I guess I could turn this down and we could get started on a bourbon pumpkin pie.

Yes, we could.

That's not much different from any other pie, but we'll put a little bit of pecan on the top.

Bourbon, little bourbon.

Yeah.

We got somethin good.

I'm a turn us all down because we're waitin for the bread now.

Alrighty.

And let's go ahead and get started on our bourbon pumpkin pie.

[MUSIC] [MUSIC] >> Ok. And let's get this pumpkin pie started.

Quick dessert, and this is so simple.

And I already made my homemade shell earlier and got that ready for us.

It makes it easier.

I always do that with lard.

I have two cups of packed pumpkin here.

And then I have a cup and a half of the sweet milk.

No calories, no calories in that.

And half a cup of sugar.

I have two eggs cracked in there.

This is so, what's so easy about pumpkin pie, just put it all together.

Mix it up.

I know.

Except for your spices.

That's right.

My spices.

And, this time I did two teaspoons of pumpkin pie spice.

That's a little bit everything.

If you smell it and smell good.

It smells like pumpkin pie.

That makes it easy.

And here's our secret ingredient.

Two teaspoons of bourbon, your favorite bourbon.

And that's just gives it just a little bit of a tang.

That's right.

And we're going to mix this [MUSIC] [MUSIC] up.

I wish they could come up with something so you could smell what's going on in the kitchen.

Smellevision.

You could smell the bread in the oven.

The soup over here.

The onions and the mushrooms.

Now we got a pie.

Do you have preheat the oven Mrs. Farmer I do.

And we're going to preheat that to 400, and it's already on 400 with the, where the rolls are.

So you're just going to pull those out.

Yes.

And put those in, I gotcha.

We're going to let that go 15 minutes, and then we're going to turn it down to 350 for a half an hour.

So while we eat our soup, hopefully our pie will be cooking.

Beautiful.

Hey, you want me to do it fancy?

I do.

I was hoping you would do the fancy.

Now you can pull these off before you slice it.

But I just...

I like it...

I like it to be pleasing to the eye.

It's our pumpkin pie with pecan twist.

Bourbon pecan pumpkin pie.

Now, pecans didn't really earn the title here.

They're just kind of sittin there.

Yeah, just looking pretty.

I'm an artist.

Good job.

Now, as soon as you pull that bread, I'm going to throw this pie in.

Boom.

We'll set it back here behind [MUSIC] [MUSIC] [MUSIC] >> us.

So look at this.

Nice and dense firm.

Used bread flour there right?

So easy, yes.

So easy.

Nothing to it.

Nice and firm dense so we can cut that >> out.

Yummy.

That'll hold that liquid.

And it won't leak out.

So Mrs. Farmer look, look how thick our soup is.

That looks good.

Look at that.

A burger in every bite.

Can't wait for that.

You ready for some bowls?

We're almost we're almost here.

I'm excited.

You want to let them set a minute?

You supposed to.

But you know what?

I'm hungry.

I say I can burn my fingers to cut them, what do you think?

Let's do [MUSIC] [MUSIC] it.

Mrs. Farmer, the moment has arrived.

I'm excited.

Are you hungry?

Yes, I've been eating the bread.

So is Kelli, that we pulled out of the the little bowl here.

All right, Mrs. Farmer, here's what we're going to do.

We're going to go ahead and dump our soup into our bread bowl.

A big heaping, heaping scoop.

That's a big bowl of soup.

With all that bread?

That's quite a bit of soup.

That's a meal You can fit in there.

What are your, what are your accouterments for a hamburger?

Hmm.

I know what you like.

I know what I like.

So here's what I'm going to do.

Now, this may seem silly.

Cheese.

Gotta make it a real cheeseburger.

Pickle.

Ketchup.

Little [MUSIC] mustard Mmm.

Now what you can do is you can take this and just push this down in here and let that mix up in there.

The perfect cheeseburger soup.

Perfect cheeseburger soup.

Are you kidding me.

Now yours, on the other hand.

Yes.

I'm gonna take just a little bit of... You may or may not like this.

It's a little bit of horseradish for you.

I like horseradish.

I like horseradish.

You love horseradish.

A piece of Swiss cheese.

Yummy.

Onions.

I think mine's better than yours.

You know what?

I'm not going to argue with you.

I like that.

Think they're both good.

Pickle on the side.

I like a pickle.

Yeah.

Alright.

And looky there Mrs. Farmer.

Oh, and look we have extra bread.

We can dip that in the soup as we're eating it.

Look, it's too pretty to eat.

Yes it is.

I am so proud of my cheeseburger potato soup.

That looks so delicious.

And yours is mushroom, Swiss cheeseburger potato soup.

Oh, you know what we need?

Spoons.

I'm take it and mix that American cheese and ketchup and the mustard in.

Now if you don't want those, you don't have to have that.

I'm excited.

And let me tell you what.

Look, I 'm gonna find me a burger.

I found me a burger.

That's a big burger right there.

Oh my.

Oh wow.

Listen, I'm not kidding you.

That is so good.

What do you think of the horseradish?

I love it.

This is so with a Swiss cheese mine, mine is so good with the mushrooms.

Mmm.

Mmm.

Mmm, [MUSIC] Mmm.

This might seem like a novelty, but let me tell you what You try this.

You give this to your kids.

Oh yeah.

Give this to your great uncle.

Mm-Hmm.

Give this to the man down the road.

They're going to like this.

This was fun to make too.

It's fun, it just popped into my head and it's so delicious.

It is delicious.

Be adventurous.

Don't let anybody tell you you can't put that in there because you can.

That's right.

A lot of people say you shouldn't put a turkey in a trash can.

I beg to differ.

A buddy of mine, Cliff, plays drums with us.

He said, you know, my dad has been cooking trashcan turkey for a lot of years.

Now, just as a little bit of a warning, make sure you burn your can off.

Make sure there's no chemicals in your can.

Right.

A lot of people say there might be some zinc or something in there.

Burn it off or make sure you got something that won't be chemically affected.

And this turns out perfect every time.

So here it is.

Trash can turkey.

People been asking for it.

[MUSIC] [MUSIC] [MUSIC] Yum.

John Swain, we've been talking about this for a while.

Yes, we have.

It's outside.

The big, the big draw here.

90 minutes for 12-13 pound bird.

90 minutes.

Most of the time.

>> Ridiculous.

And good taste.

And good taste.

Most of the moisture is remains in the bird and its tender as can be.

And it's a, it's pretty.

And it doesn't tie up the kitchen while somebody is trying to cook something else.

Exactly.

Doesn't mess anything up.

Here's the deal.

When you started talking about this, I think, well, it's got to be terribly complicated.

It's probably one of the easiest, and it makes so much sense.

And it's right in the Dutch oven realm.

It's convection cooking.

Exactly.

Tell us how you start.

first of all, how do you prepare your area?

Need a pretty level surface to to work with?

But you took you took a post.

It's a Cedar Post, you covered it with aluminum foil and capped it with aluminum foil.

That's right.

So you know, you don't get it dirty on the stick end.

It's basically knocked it into the ground.

That's right, on top of aluminum foil that's already been spread on the ground.

Then you take your bird.

Legs down and impale the bird essentially on the stake.

Now you also put salt and pepper on the inside.

Salt, pepper on the inside and the outside of the bird before you before you put it onto the stake.

Get the charcoal ready.

Put the charcoal on top of the, one layer on top of the can.

Pile the rest of the charcoal around the perimeter of the can, and let it cook.

Come back 90 minutes later and see what you've got.

You've got the taste of the charcoal.

A little bit, just a hint.

It's got a little bit of a smoky flavor to it.

Most of the smoky flavor comes from its own juices.

As it as it hits that hot side of that can, and in it smokes its own juices up inside the turkey.

It's delicious.

Now that is not your traditional full sized trashcan.

No, no, it's not.

It's not.

I think it's a 10 or 15 gallon can.

Probably ten.

I can't remember I've had it so long.

I can't remember what the what the size of it is.

If you're going to if you're going to do this for the first time, it's probably a good idea to burn the can off first before you put a bird in it.

Just to get the impurities burned out of it.

And it can be kind of a lingering any lingering aroma that might get infused into the bird.

I really like where you're going with this.

And in the meantime, the oven is freed up in the house for whatever you know, the dressings or anything.

And you made one more point that your wife said something about.

Obviously, I guess you could put something and catch some of the juices under here.

But she prepares ahead of time for that.

She does.

She starts a month or two months ahead of time, saves all the chicken broth that she generates in those fine meals she fixes me.

And stores it.

And so that when it's time to make the dressing or or the gravy or whatever else she needs, she's ready to go.

So she pretty much says, send you outside.

She hadn't cooked a turkey, in I don't know when.

How many years realistically, you think you've been doing this?

Ah, 20 or 25?

Probably.

Mmm-hmm.

It's fantastic.

Well, now we get to sit back and walk around and take a look.

at the cabin.

Go look at some other stuff and then we'll come back and check on it.

Sounds good.

All [MUSIC] [MUSIC] right.

Well, let's see what we've got here.

Just like Christmas.

Mmm.

I hope.

I can't wait to see this.

And when the 90 minutes is up, you can very carefully picked the can up off the turkey and see what looks like.

Stick a thermometer in there and get yourself up about 165 or 170.

And we're there.

165.

We got [MUSIC] [MUSIC] it.

Wow.

Chevy Chase would be proud wouldn't he?

And you had this timed, exactly, you said, we're going to check this at such and such time.

We did, it's 165 degrees.

So what's the first thing you carve off of this?

I think it goes back to the code of Hammurabi that you're supposed to eat the crispy part off the neck first.

OK.

So I think you should.

I think you should.

Look at that.

Oh man.

[MUSIC] Mmm.

Plenty moist, even though it's crisp.

A little bit of a just a hint of a smoky flavor to it.

My wife knew I was coming over here today to do this with you and we agreed that you shouldn't eat good turkey like this without some cranberry sauce.

So she got up early this morning and hand-made a little bit of cranberry sauce for us to use with this turkey.

So I mean, this is fresh cranberries.

It's fresh.

Yeah, that's that's not a not jelly out of a can.

Give me some of that that looks sort... put some on there brother.

And what's her name?

Marilyn.

Marilyn, thank you so much.

She is the queen of the kitchen.

Try that.

Very good.

Wow.

Now let's cut [MUSIC] [MUSIC] >> a big hunk of that.

Get a little bit of it, Oh yeah.

See what we got here.

You like dark meat?

Oh yeah.

That's why we got him upside down.

But that's where the dark meat is.

To me, it's richer flavor.

I like my favorite part of a chicken is the thigh.

Try that.

With that.

Look how juicy that is.

Look at the moisture in that.

Hmm.

Isn't that good?

[MUSIC] [MUSIC] Mmm.

90 minute outdoor turkey.

90 minute outdoor turkey.

Try that.

Johns, 90 min, with the skin, there you go.

Now see, now you're [MUSIC] [MUSIC] talking.

Thank you so much.

All right.

Perfect.

Now let's rip it apart.

[MUSIC] >> Mrs. Farmer, you do the honors.

I was gonna let you cause you want the, that little... You're gonna let me have the pecan?

That's so sweet of you.

And I'll just take it.

How is it?

Beautiful.

Wonderful.

Mm hmm.

So nice and spicy yum.

Oh that's good.

Tonight was very special.

Yes, it was.

As usual because we had a lot of good food.

Yes, we did.

And if you wanted to find our good food recipes Mrs. Farmer, where would you go?

I go to Tim Farmer's Country Kitchen dot com, Mrs. Farmer, that half hour has rushed by.

It has.

Let me tell you, the cheeseburger potato soup is where it's at.

I'm just telling you, I'm not kidding you.

It's delicious.

Try it and our half hour's up, which means it's all about, Good times.

Good friends, and really good eats.

We'll see you next week on Tim Farmers Country Kitchen.

I might have another piece of this pie.

I'm going to have all your.

piece of [MUSIC] [MUSIC] [MUSIC] >> pie.

Funding for Tim Farmers Country Kitchen is brought to you by Amerson Farms, Country Store, something for every member of the family.

Jim's express car wash. Kentucky family owned business.

Eprahim McDowall Regional Medical Center in Danville, putting patients and families at the center of our attention.

Gulf Coast connection seafood straight from the Gulf to you.

Wilderness Road Hospitality, Stanford, Kentucky.

The Spine center of Central [MUSIC] Kentucky.

Beef, it's what's for dinner, Kentucky's beef producers.

[MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] To order, a cookbook email Tim Farmer C K at Gmail dot com.