Episode Transcript
[00:00:00] Speaker A: Crew.
[00:00:00] Speaker B: Let's ranch it up after this, of course.
[00:00:06] Speaker A: BeefMasters largest one brand sale is here, proudly brought to you by the fourth and fifth generations of the very family that founded the Beefmaster breed. ISA Beefmasters join the Lassiter family Saturday, October 4th at the Producers Livestock Auction in San Angelo, Texas for the 64th Annual ISA Beefmaster Bull Sale. Request the catalog, watch bull videos and find all the sale details now@ranch channel.com I ISA Beefmasters where tradition meets performance.
[00:00:34] Speaker B: At the largest one brand Beefmaster bull sale circle.
[00:00:38] Speaker C: F Farms invites you to Baxley, Georgia October 10th and 11th for their 2025 production sale Friday Elite Brahmin and 300 plus F1 heifers Saturday Bulls Brahman and Brangas Ultra Black Charolay Red Angus, Angus and F1s sale information@ranch channel.com and circleffarms.com.
[00:01:00] Speaker D: If your herd is suffering from scours and has had scour see im with farmitan from Imogene ingredients. Get your herd on a farmitan feeding plan now to prevent scours for next calving season. Get your herd back in shape, more breedbacks, healthier calves and eliminating scours with Farmitan. Check out pharmatanusa.com and on Facebook.
[00:01:19] Speaker A: Good day everyone. Welcome to your short go daily dose of ranch it up.
[00:01:23] Speaker B: I'm Jeff Tigger Earhart.
[00:01:25] Speaker E: And I'm Rebecca Warner, AKA Back so.
[00:01:27] Speaker B: A season is now past.
We are into fall, and here's one of the reasons why I absolutely love this time of year. Because that's when it seems like when temperatures cool down, the chilies come out and the soups and the stews.
[00:01:43] Speaker A: I really like that stuff.
[00:01:45] Speaker B: I know you're not as much of a fan as I am, but your stews that you make and your soups are off the chain.
[00:01:53] Speaker E: I'm getting the hints that you're passing along to me. Okay, you're one me. Well, I just did make us chili just the other day.
[00:02:02] Speaker B: But you make this. I think you call it like a cheeseburger soup.
[00:02:06] Speaker A: It is so good.
[00:02:08] Speaker E: Thank you.
[00:02:09] Speaker A: It is.
[00:02:10] Speaker B: It is. I'm serious, y'. All. It is really, really good.
[00:02:12] Speaker E: I'm going to admit I am not a soup lover by any means.
[00:02:16] Speaker B: However, I love soup.
[00:02:17] Speaker E: I do love the version of hamburger soup that I came up with, which essentially is. Who would have thought of this? You can make a soup taste so much better just by adding pickle juice. Google it.
[00:02:28] Speaker A: I'm telling you, the magic ingredient, all.
[00:02:30] Speaker B: This stuff that we make is pickle juice.
[00:02:32] Speaker E: That's wild and it tastes just like you're taking a bite of a great cheeseburger with some pickles and mustard and ketchup and all that in it.
[00:02:38] Speaker B: And you're talking just dump the juice in. Not just the individual pickles, but dump the juice in.
[00:02:43] Speaker E: What I usually do when I make my cheeseburger soup is, of course, have some cheese in there, but yes, the secret ingredient is pickle juice. And then chop up pickles to put on top as garnish.
[00:02:52] Speaker A: So did I tell you I love you today?
Obviously.
[00:02:55] Speaker B: I want you to make your cheeseburger soup.
[00:02:57] Speaker A: I love it.
