When can we start our house renovation?...

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Join us for a day on our homestead farm in the Castelo Branco district of central Portugal. We made our move to Portugal from the UK in April 2023 and so far we have transformed the sheep barn that was full of muck into a workshop, but we haven't been able to make any progress on our house renovation yet. We have had a couple of conversations with some architects though and they've given us a bit more information which we'll explain as much as we know in this video. Portugal D7 visa update: we have completed our two appointments and we are now just waiting for our residency cards and we're also still waiting on our baggage certificate which will allow us to bring our belongings from the UK. Other things we get up to; Jonny gets his meat out ;) I finish the Jonny and Sam wood engraved chopping board as a gift for Jonny's birthday and we put some pretty lights in our pool.
(If you're new here) Hi! We are Jonny and Sam a pair of petrolheads looking to create a more sustainable and happy life in Portugal. Join us as we travel and explore our new home country.
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[@chr11sf]

That beef looked good, great first effort by Jonny....can't believe you drowned it in jam, gads, lol! Nice job with the bread board 👍

[@jonnyandsamofficial]

It was but a bit too smokey so we need a few goes to get the cooking just right 😃 haha yeah I like my sauce! Thanks very much 😎

[@Farmerforfun]

Awwwh, love the Chloe sized chairs hehe!

[@jonnyandsamofficial]

She can test them out on Saturday 😃

[@donnamaree2311]

Now l want some of that beef haha, its 6pm Friday now, the farm looks great, Sam l love your chopping board, l was thinking the same thing just as Jonny said" dont teak the back haha, " Love watching your vlogs l dont care if road trips, cooking or just the farm. I am sure Jonny had a great birthday, love from your Aussie friend

[@jonnyandsamofficial]

It was a bit too smokey 😅 hopefully for the bbq tomorrow maybe if we wrap it in foil for some of the cooking time the smoke flavor will be less intense and maybe the meat even more tender 🤤 thanks so much maybe Jonny will use it for the cooking tomorrow but he likes it so much he doesn’t want to get it dirty now 😅 Awh thanks Donna we always love chatting with you in the comments thanks for watching 😃 love from Jonny and Sam

[@nanoresmith2697]

Happy Birthday Jonny 🎉 I like your cool disco pool 🧜‍♂️🧜‍♀️🧜

[@jonnyandsamofficial]

Thanks so much 😃👌 he’s had a great day!

[@darylpike8547]

Happy birthday Johnny

[@jonnyandsamofficial]

Thanks so much 😃👌

[@module79l28]

Keeping the Bedford was the best thing you guys did. Plus, it's a british brand and the odds of finding one exactly in the property you bought must've been some sort of cosmic alignment or something. 😄 Jonny, that improvised pool water "heater" would work better if you lay down the pipe in a spiral. The way you have it, the Sun only heats the pipe that's on the outside of the roll, making the "system" very little effective.

[@jonnyandsamofficial]

Well I think the best thing we did is leave the UK 😅 but yes the Bedford has come in handy especially with the Ford off the road at the moment. Thanks for the tip about the water heater 😃

[@ianmoone6562]

This as the first date with the smoker, but some things that might help is letting it run like a good hour before putting the meat, squirting apple juice every 30mins, using tin foil on the last hour, LETTING IT COOL DOWN... If nothing else works save it with a good chimichurri lol

[@jonnyandsamofficial]

Sounds like good advice thanks so much 😃👌 it’s coming out a bit too smokey so I think we’ll try adding the tin foil for a good while to see if that helps

[@andymacdonald30]

Smoke the meat for an hour or so ,then wrap it up in foil for the rest of the cooking time . As to the pool heater attach the black hose on an 8 x 4 ply board so all of the pipe is exposed to the sun . for extra heat transfer, paint the entire lot with a black paint and if possible cover with clear polycarbonate sheets .

[@jonnyandsamofficial]

Thanks for the tips Andy 😎👌

[@gundisaluusmenendiz]

I bought a smoker a few years ago, used it once, I just don't have the patience to wait around for food, lol

[@jonnyandsamofficial]

It’s so worth it though 😃👌

[@rootsdownhomestead]

Love the video guys🙌 lots of variety. Happy bday Jonny! Love the chopping board. Nice update on the house Meat looks delicious too!

[@jonnyandsamofficial]

Thanks so much 😃 we made grape juice yesterday it was amazing no additives 👌 surprisingly nice and sweet! Jonny’s birthday is on Tuesday and we are having two bbqs we were hoping you guys could make it to one 🤞 hope you’re having a good trip to the UK Allys 😃 looking forward to seeing you both soon 😎 thanks for the birthday wishes

[@livingworkingoutsidebox]

You're house is going to be great. The stone walls really ad charm and a highend design. Just think what people back in the UK are paying for this design and architecture. Congrats. I'm binge watching a bit to boost your session times ⏲️ 👍

[@jonnyandsamofficial]

Thanks so much 😃 hopefully we hear about the planning permission very soon 🤞 very true I love the old stone work but does mean that very little natural light enters the building. Fantastic! How’s the recovery going? 😃

[@neutonrenda2303]

Chopping board looks amazing.👍

[@jonnyandsamofficial]

Thanks so much 😃👌

[@davepersich3035]

I don't know what it is but I haven't had a decent steak in Portugal since I've been here. It's difficult to get a decent cut of beef which has been aged. We managed to get some sirloin but it was tough as old boots. As for fillet steak, in your dreams. No Hereford or Aberdeen Angus cattle around here. In fact I haven't seen any cattle in Portugal full stop. I guess it's not cattle country. And no dairy cows, so only UHT milk. The milks not bad actually, better than it used to be years ago. We live in an apartment so no barbecue for us. I've been told to try and find a traditional butcher but they are few and far between in Lisbon. So I'll have to keep on drooling over your barbecue video's. Keep the rubber side down you two😎

[@jonnyandsamofficial]

Yeah we struggled for a while to find good steak, same issues really, I think we were getting the wrong cut of the meat 🥩 we just get ours from continente supermarket butcher now and it seems pretty good 👌 yeah that’s true you don’t see much cattle around here. There’s a small section of real chilled milk in our local supermarket but predominantly UHT milk. Oh bless you, we hope your search for a good butcher works out ok… you could always just move to the countryside 😏

[@theagencylife]

👌👌👌 Nice channel and informative videos.

[@jonnyandsamofficial]

Thanks so much 😎✌️

[@neutonrenda2303]

That meat looked incredibly tender👍

[@jonnyandsamofficial]

It was very good but I think we’ll try wrapping it in foil for some of the time for a less intense smoke flavor and even more tender 😎

[@davidmelo2366]

Another great video guys! 😃 Jonny I hope you had a nice one 😉 Good job with the smoker as it was your first time doing it. The beef looks great and tasty 😃 Sam has done a fantastic job with the board! 👏 About the new laws for construction I hope you'll get the result that you've been waiting for, however, by now you should alreay be familiar with the Portuguese bureaucracy and these kind of things take some time to sort out. Fingers crossed for everything going as you planned! Catch you in the next video! Abraço 😃

[@jonnyandsamofficial]

Thanks David 😃 Jonny has had a brilliant birthday and we are still going with the celebrations as we plan to have another bbq tomorrow 😅👌 yes apparently they haven’t changed the building laws for years but hopefully when they have made their decision it should make it easier to build our new home 😃🤞 thanks again David! Até Domingo amigo. Abraço também

[@lollygee172]

Hey Sam, great update about the house but I’m not a fan of that lens. It’s so distorted! But i am watching on a 55 inch flat screen. 😂

[@jonnyandsamofficial]

It’s our new 360 camera and we don’t have our TV yet so couldn’t quality check it but thanks for letting us know 😬

[@NigelHamer]

If you oil your chopping board with Olive Oil it will protect it and won't contaminate your food!

[@jonnyandsamofficial]

Thanks for the tip. We weren’t planning to oil that side 😃

[@marthinuskoekemoer4323]

Citrus trees wood is great wood for fire. It's like a hard wood . Best for bq or like our boertjies say a braai with a brand with coke and ice of course 😁😁😁😁

[@jonnyandsamofficial]

Jonny used cherry wood last time and the flavour was still too smokey 🤔 I think he has some practicing to do 😃

[@marthinuskoekemoer4323]

@@jonnyandsamofficial I think to visit you guys at one point and build a talk shit fire .....maybe with the corrolla or sierra plus bring a South African brandy too 😁

[@alunjprice]

Normally, to smoke meat, you use lumpwood charcoal, and then chuck a chunk of smoking wood on it, wood alone, especially unseasoned will always be a bit much, I’d also stay clear of that mimosa, especially the sap, you’ll end up with a creosote flavour. I’ve never looked back since buying a Kamado Joe, yes very expensive, but you get a lifetime guarantee, I’ve had mine nearly 10 years now, and it’s as good as new. Also with those pond lights, I’d watch out for the magnet rusting if I were you, they caused stains in my hot tub.

[@jonnyandsamofficial]

Thanks we are going to check with our friend Lloyd too from the berrys in Portugal on KZbin as he’s found a pretty good sweet spot for smoking meat on his similar smoker 👌 ahhhh right maybe the mimosa wood is giving the intense smokey flavour… we’ll avoid that. Cool! I think we’ll invest into a better smoker in the future for sure 👌 we’ll keep an eye on the lights, the fairy lights around the edge of the pool? Or the floating ones? As they don’t touch the sides 😃

[@jameshunt2905]

From the video I gather this is more or less an early step in your journey for smoking of meats? And I have some sense that you both really appreciate good quality flavor in your meat as well! It’s here that I’d offer that there many ways and approaches to smoking processes and to different peoples tastes. So it makes alot of sense to explore what then becomes the best way according to your situation and with what tools, types of wood, soaking wood or hydrating meats prior to cooking and with what tools i.e. laser temperature, metal, stone, or ceramic and how long you’d then choose to maintain the smoke/heating (size of your meat)..... point being there are many choices and ways to develop your particular style and approach..... this is where Sams handy use of the internet or that of ordering a good Meat- Lovers cookbook to then grow the experience and how you’d decide works best. Personally I tend to smoke large quantities at low temp for long periods of time while basting for flavor and monitoring quality of smoke. Speaking of smoke, while the ideal is to start with well seasoned wood its often not what is available. From here it makes sense to explore how different wood is then prepared or used in different ways to get the desired effect. When it gets to the finished product then its a different conversation about what you consider to be the best way.. meaning, shredded, Jerk, sliced or lump..... this would also inform how and how long its to be cooked and at what temp.... as you can see there is a whole world to explore and discover how your tastes would then offer what processes etc. I suspect you’ll be making great use, in the future, as to how you’d choose to prepare your meats! Tasty adventures await!

[@jonnyandsamofficial]

Some fantastic advice there James thanks so much for this. We’ve taken some tips from here and yes it was our first time smoking so hopefully it will only get better from here 👌😎 we’ve had some quality meat 🥩 from our local butcher but it has been coming out too smokey and not quite at the tenderness we’d desire we are having g another bbq on Saturday so we’ll try out some new methods then 😃👌

[@ceeb1452]

Use linseed oil, it stains well and is completely food safe! I also use it every year on all my outside wooden furniture as it helps to protect it.

[@rootsdownhomestead]

Raw linseed oil is food safe, most linseed oils have chemicals in to speed up the drying process, which aren’t recommended for food. We looked in to that when choosing an oil for our herb beds 😊

[@ceeb1452]

@@rootsdownhomestead You got me looking! The oil I use on the furniture is pure, 1/2lt bottle from Leroy Merlin, BUT the special linseed oil I got from Ikea for one of their cook tops has a drying agent in it 🤬.

[@rootsdownhomestead]

@@ceeb1452 yeah it's in a lot of them. Proper linseed oil takes up to 3 weeks to dry!

[@jonnyandsamofficial]

Thanks for the info Marc and Allys 😃👌

[@sirenda926]

Feliz anniversario Sao Jonny

[@jonnyandsamofficial]

Obrigado 😎👌

[@atato1331]

finally found your dream lol.

[@gerardvriend729]

So where do you guys live? Your house will not be ready for a long time.

[@jonnyandsamofficial]

We live in a rental property nearby our farm 😃 fingers crossed for this time next year to have our house ready to move into 🤞

[@antonsax]

500sqm ??? What you gonna be running a quest house? I live in 180 sqm /4bed 2 bath with a family of 5 and we have space to spare . 500 seems like a guest house.

[@jonnyandsamofficial]

My 3D design is approximately 450m2 across 2 floors so around 225m2 on the ground. Not much bigger than yours…

[@antonsax]

@@jonnyandsamofficial Almost 3 times bigger. I have 3 floors. Average family house for 3/4 people is about 90-125 sqm. 500 sqm iw almost 3 times bigger than london terrace house.

[@jonnyandsamofficial]

@@antonsax 180m2 across 3 floors means your footprint on the ground is 60m2? Unless your property is actually 540m2 🤷🏻‍♀️

[@antonsax]

@@jonnyandsamofficial Think we got our wires crossed you might be talking about feet.....225m footprint is bigger than my house which is a little larger than average with room to spare.If you double that, then you're in the 'guest house' realm which is just shy of 3x my living space.

[@jonnyandsamofficial]

@antonsax nope I’m talking about metres. Our house (plus pigsty) measures at 25 metres X 9 metres which is around 225m2. So across 2 floors it’s 225m2 X 2 which is 450m2. If your property is 180m2 on the floor then 3 floors (by Portuguese standards at least) is 540m2 😎