It's cooking and crap.

Sting.

Hey, kids.

So don't ask me why these air called Texas Chicken Fried States.

Let's just go with it.

Okay, So I have my, um, cubed beef steaks, and I pounded them to about 1/4 inch apiece, and now I'm going to place them into this block bag with 1/4 cup of Where's to share its loss?

We're gonna let that marinate for half an hour, so make sure that all the beef gets to touch the sauce.

That's not very much soft in there.

So sure that you get each piece opened and turns so that they can have a little bit of good.

Now, come up with an influence for curator for 30 minutes.

We'll be back.

All right.

So I'm getting my own dip together at my flower together.

So one cup of flour with 1/2 teaspoon of pepper and 1/2 teaspoon of fault end.

I'm gonna mix that in there really well together.

Then I have over poured the amount of butter milk that I will need, Um, what you need just 3/4 of a cup and we're gonna dip being cubes, take into being first be flour, then the buttermilk and then the flower again and move over to the stove.

So hold on a second.

So we're in a first.

My son said, mean flower and then into the buttermilk, on DDE and again into being flower.

And I'll continue doing this for all of these and then just plating them and then moving over to being stolen with them already ready to go.

I should've made sure that I got as much of that butter more crop of it as possible.

But that's good.

Amusing means here.

Cooler kitchen, easy grip tongs that were sent to be by my friend Brandon.

He and his wife are very small family owned business.

And, um, thing me to just give these guys a try.

And since all of my pens are all well, you know, normally they're like they're called Teflon coated, right?

But, you know, I used those the green pen, so they have that special coating on them.

And, um, I've always just tried to be very careful when I'm using my tongs and I've never invested in a pair, so I'm very excited to be able to, um, actually used some of the year so that I can, uh, not have to be as overly overly careful.

All right, I'm gonna finish this up.

We'll move over to the stove in a second.

I have that on medium high heat, and I can tell that it's at a very nice heat.

And we're just gonna cook these for about 3 to 4 minutes on each side.

All right?

They've been going for about minutes now, so I will go ahead over on a little bit longer on the other side on they're ready to come out and just want to place them on, compete hotel and let them drain.

I love the way these homes performs Super happy.

They have provided me with a coupon cold that you can get a percentage off of them if you wish to purchase from them.

Like I said, small family owned, run and run business, and it has one of those cool things bullet and it keeps it closed on genius.

So I come out most of the oil there, but I kept all the little bits and pieces in here.

Well, that is a little That's a little on the overly done side, but, um, we're going to create a little bit of, ah, a rule here.

I just used about Let me turn this down just the tiniest bit.

Um, about 1/3 of a cup of the leftover flour from being the season flower that we used earlier.

I know.

I'm going to add in 1/4 cup of milk and 1/4 cup of, um Who?

This is way too hot.

1/4 cup of chicken broth.

Yeah, way too hot.

I'm probably gonna end up with majorly lumpy gravy.

What?

That's par for the course for me and then it falling all down the side.

All right, so we're gonna finish this off, and we'll come back once.

It's all nice and beautifully put together.

I have a cold, so my taste buds are a little bit off, so I'm gonna have to rely on my family to give the, um you know, the feedback on this the tiny bit that I can taste.

It almost tastes like there isn't enough salt in there.

So I would probably bump up the amount of salt that you add into the into the flour, as well as seasoning the meat itself.