The video captures a lively, multi‑segment farm workshop hosted by Victor Justin Rhodes. It opens with an early‑morning live chicken butchering and evisceration demonstration, where the team races to process a chicken every 90 seconds while monitoring water temperature and hygiene. The segment transitions to moving a herd of cows up a mountain road, detailing crew positioning, herd behavior, and safety considerations. Throughout, the host notes on‑the‑fly infrastructure issues such as a disconnected grounding rod and feed management. Mid‑video, the crew conducts an impromptu “Mastermind” coaching round, where participants share their biggest challenges—over‑work, lack of land, time constraints, and involving children in farm work—and brainstorm practical solutions. The discussion touches on land‑rental options, leveraging existing space, and motivating kids with paid chores. The final portion shifts to the “Burn It Up Cooking Show,” where the host seasons and roasts a sirloin, prepares a squash casserole, and navigates kitchen mishaps like temperature adjustments and a cold walk‑in freezer. The overall tone is informal, instructional, and enthusiastic, offering hands‑on tips for animal handling, farm management, and home cooking.
Chapters
It's butchering today. I'm actually pretty excited about it today. Oops, we forgot to withhold our feed last night, so we're gonna do it this early this morning. Oh good, they were pretty much out. Workshop here, folks. In abundance plus. Uh-oh, my man. I noticed the fence was— the grounding rod wasn't connected this morning, which means it wouldn't be working. Boy, he really got in here, didn't he? Look what the sheep have done to this paddock. You can see that branch there, no leaves on it. They've done that all along through here, places we would never get— dream of getting a mower. Hey, Mr. Brown, did you go get the eggs? Yeah. No. Well, I know you— it's not— yeah, because it's empty. You're busted. We got a big cow move today. We got to get them up from down there onto this excess road, way back to the mountain board pasture. Thankfully we got a good crew here today, guys. I, I'm pretty sure they'll go down the road. Where it could go wrong is they could get off the road, and that's where we'll use y'all. Are you guys behaving? You gonna stay in today? Lori, you stand right there. Yeah, looking good. Chris, you stand up there. And theoretically, that'll keep them from going into this pasture, and, and we're wanting them to go straight up the hill to that path. Good morning, my man. One little back rub. He will not know to go left. He has no idea what we want from him. There we go. Okay, now I got— still got one more. You could be a little trickier because he's got more energy. Okay, it's going pretty smooth. Oh, oh, oh, oh, he's gonna miss, he's gonna miss. No, he stayed in, he stayed. I thought he was gonna go through there. There you guys go. Pretty sure it's gonna be smooth sailing from here. Cows are pacifists, so they really do want to please, be at peace. Hey, just like people, the kids like the puddle, would rather have— case in point, little, little Mr. Brown went right through the puddle. The adults are walking around it. Jonah's flanking them. All right, somebody's happy. Don't drink all our milk, little one. Dang, Flossie's calves have been so aggressive lately. I think on the last one we couldn't— we had to calf separate pretty much right away. Now it's their turn. They're not gonna know what I'm wanting. This is crazy. I'm trying to shoot them up through that chute right there. Come on, come on. There you go. You see it now. Be a big move for a little calf, but I think he's got it no problem. Look, Phyllis is going. Can't get the mower in there, but you can get the sheep in. Look at what they want. They go right to the brambles. I love it. The cows left all that. Randolph, we got us a crew here, buddy. We need to pick up this— the top of the walk-in freezer. Well, we got Big Dog. Yeah, and we got Chris and Mimi. Lori, where's she at? Beck, what do you think? It's nice. You get her going now? Look what I got you guys. No more sea monsters this year. So, but you'd rather be in the grass, wouldn't you, duck?
I mean goose.
Look at them puffing up for it. It's a gang! Watch out, watch out, they're cornering you, buddy! They're such gangsters. Come on, guys, creepy. Don't let them be. We've done this before. They just got to get used to each other. We've already got it to 87. We need it to be 145. This is a big mistake. I should turn this on. We do have our hand washing station. Instant hot water. Is it coming out hot? It's coming out hot. That might be coming out at— that might be coming out at 105 at least. I'm losing the kids after lunch, so we're gonna try to get this done before then. We got it up to temp, a little over even, 147. I did a run showing people how to eviscerate. And now we're going at it, right, Lily? Yeah. Only got an hour and 45 minutes. That's a chicken every minute and a half. Jonah, you want to race again? Yeah. Get your chicken in position. Quality race too, right?
No, fast.
Okay, go.
Toto. Done. Here.
You got me.
Oh, I got everything.
Wow, you did.
Did you get your locks?
I did get my locks. You guys want to play a round of Mastermind?
Sure.
I just made this up this morning, so we'll see how it goes. Tell us your number one problem right now.
Working. Working. Work instead of play.
She's working too much instead of play.
All right, I'd rather work on a farm than do what I'm doing.
All right, Mastermind. How can we help her? She's working too much. She wants to get away from normal work and start working on the farm.
Love what you do, it'll work out.
So what are you telling her, to start figuring out how to love her work where she's at?
Figure out how to make money with what you love to do.
Oh, I see. Yeah, I see. What's your plan to overcome and make that dream happen?
Well, I've already started. I've already have um, a garden grown in my backyard. I have chickens, so— and I'm here.
So you're just going to keep going?
Yeah, yeah. Okay, it'll happen. All right, build it and they will come.
What's your number one problem right now?
Getting my— yeah, one of my—
you want to get your kids involved? Anybody else here have kids that are involved or not involved?
Involved.
Some of them are involved? How'd you get them to be involved? What are some ideas?
Um, I just started doing it and she just joined me.
Okay.
Yeah, she wasn't all thrilled about the garden out front. And then she started getting the fruit and loved it.
Okay, how old's your child?
16.
And you've been doing it and she's not interested?
Yeah, she's busy doing, uh, work.
I have an advantage because my children are young and it's just what we do and they just have to. And they're not always happy about it, but they just have to. And we do pay them because we're earning money, so then we pay them. My struggle is letting them buy something that excites them with that money. You know, it was easy when they liked Legos and stuff. It was easier. But now they like motorbikes and horses, and it's getting a little trickier. Mimi, what's your number one problem right now?
Not enough land.
So what you gonna do about that?
Use the land I have the most that I can and just keep looking and pray that, um, we find some.
Ah, I feel like I heard the answer in that. But what can she do about more land? Rent. Oh, okay. You got another backyard that your neighbors could let you—
I'm not even supposed to have what I have.
Oh, sometimes there's somebody that sees something so incredibly different, but it's a wonderful idea. It never crossed your mind. So just talk to people, say, hey, how can I accomplish this?
And just asking other people, how do I get more land, it's going to keep it on the forefront of your mind. All right, big dog.
Right now, time.
You don't have enough time.
I don't have enough time.
Anybody got a time machine? Done with butchering. On to today's episode of Burn It Up Cooking Show. Sirloin roast. We already got pepper and oregano in here. Chili powder. Cumin, turmeric, garlic, onion salt. Fun little trick, put a little olive oil in these. Then we're gonna stir it in. I think it keeps the meat moist and the herbs from burning. Haha! We only have an hour, probably need an hour and a half. So you know what I say? I say 375 is the new 350. The beautiful one just called and said put in the Potatoes. To peel the potatoes. And when the beautiful one calls, you say, "Yes, ma'am." Actually, I just said, "Okay," but you know what I should have said? I should have said, "As you wish." As you wish. That's crazy. What are you making, beautiful one? I'm making squash casserole, and she made a tomato salad, folks. What's in it, babe?
Uh, cherry tomatoes, basil, balsamic vinegar, olive oil, salt, and a little bit of like this cheddar cheese that I got. So good.
It's 15 after we're supposed to eat. The meat was It's only at like 92. So I cranked up the speed. Burn It Up cooking show. High heat all the time. Should we go 420? I'm afraid we'll burn it up at 420. What do you think?
Yeah.
Squash casserole.
Mashed taters.
Let's check it out.
Oh boy.
We're getting in there to the pink stuff. It's a good one. Becky, that plate. We gotta see this. Randolph has finished. Oh my goodness, I have a walk-in freezer downstairs. Homegrown food to the next level. We are minus 3 degrees. We are in a stall in the bottom of my house. You want to guess? You guys want to feel what minus 3 feels like? Yeah. Okay, let's do it. By the way, this does not lock, so we're not gonna lock ourselves in here. I'm just going to crack just in case. Oh my word, we are standing inside of a freezer. It is very cold. Are y'all's feet cold?
