Two Men Chasing Pigs! Funny.

It's high temp paint, but it's only— the highest I could find was 1,000 degrees, so it'll probably burn off. Okay, but in the meantime, this thing— so, so it'll only last 1,000 years instead of 2,000. Could you explain like what kind of metal this is? No, no, this is— so it was, uh, Rebecca's dad. Yeah, it was left over from a construction site. This is like 3/8 thick, heavy duty. This thing, skyscraper stuff. This thing will like outlast probably the next 100 years. Yeah. And so he had you being big daddy Hurricane 5 kind of guy, wants a better, uh, stand for our 100-gallon scalder for our pigs. I think that'll do it. I think it'll do it. I think, I think we don't have to worry about this cinder box. Busting on us. No, no, this thing weighs like 300 pounds. How'd you get it in there by yourself? Uh, I put a couple really long boards up and I just kind of shimmy it up there. My kid said Ben's strong, he can do it. I said no, Ben's probably smart. Didn't— no, not probably, Ben's smart. I, I was thinking about like, how could I rig up a winch to just pull this thing in there? But it's doable. Oh, Blue, you gonna start on me? Let's see. He should. We got her out. Oh, it sits in it too. That's so safe. Just get the base real level. Yeah, put rock under it and then— I don't know, I was kind of wondering if that would be up too high, but I'm— anytime you've done it, it's like what, a cinder block or two? Yeah. So I made it the length of the cinder block. I figured you can get a good fire under there. Oh yeah, thanks to my buddy Ben for building that mega, uh, stand for a huge 100-gallon tank for our, our pig Butchering. Actually, Hammer and Diesel, their time is up mid-ish November, so we'll use that pretty soon. Guys, I'm saddened. I'm sad. I shot a really good vlog this morning and pre-Ben coming with that sand, all gone. I got the card, I formatted it. Accident. Basically, that's a hard delete. Tried the recovery, couldn't get it back. So I'm gonna start this up, get us our— I'm calling it, uh, magic soup. Liver, liver and chicken broth, and then we add cod liver oil and apple cider vinegar. So, uh, accidentally deleted my footage from this morning, and I'm gonna do my best to recap a little bit. We moved the sea monsters, and it's their very last day. We butcher tomorrow. I see we're out of water right here, so I'm kind of glad I came out to check on it. These guys totally drank their water, or we had a leak. So we got some, uh, we got them watered. What a beautiful day, right, Ben? Oh, this is beautiful weather. This is why you moved to North Carolina. This is it right here. Carolina fall. It's just so beautiful. You're at peak, peak weather, peak beauty. Okay, what is going on? Wait, why are you leaf blowing with a helmet? You'll see. Come on, hook it up. No, you think that's gonna work? I mean, it looks good. Really? He's got him a motorized bike. Oh my gosh, I couldn't keep up. Here he comes back. Look pretty inventive. He's got him a motorcycle. How you like that motorcycle, Ben? I like it. It looks like a lot of fun, actually. Whose idea was that? Mine. Cool. Okay, this is another thing I did this morning. We put up two strands of electric, Ben. We've trained them to it inside their stall. I'm hoping they would just come out. Looks like they haven't come out. You gonna come out in the sun? That would help you feel better. Maybe I should pressure them. They haven't touched their minerals, which can be a good thing. Hey, can we go out? Can we go out? I want to show you guys that it's okay. Let's go. Let's just go slow. Come on. There you go. There you go. Come on, come on, guys. I think they're so docile, Ben. They don't want to go out there. Well, they, they hit each other into the fence. They busted through it. Ben got a pig board. We got Beefcake in. You guys are super docile. Now we're gonna see if we can't get her back. She's coming, huh? All right, we got them back in. They're taking their naps. That's pretty good. They haven't been here long. Two pigs completely out. We got them in pretty good for— wouldn't you say? Yeah, that wasn't too bad. They're really, really docile. Yes. That's a good thing. That did. It's cooked. It actually smells pretty good, right? Smells like biscuits and gravy out here. All right, let that cool off and we'll feed that to them this evening. Burn It Up Cooking Show! What are we gonna do? We're gonna put skillets on the grill and we've got beef fajitas. I've seasoned, marinated for a few hours. Remember I lost the vlog? I actually filmed that, but we got lemon, we orange juice, oregano, cumin, chili powder, garlic minced. I'm gonna mix this juice in a little bit better. This shouldn't take long, but Rebecca fries the veggies after the meat. We don't have a skillet big enough for all the meat we're gonna eat. I guess we get the added benefit of being able to shut that, being able to heat it a little bit faster. Starting to get a lot of juice in there. Rebecca wants that juice, but I want to brown these up, you know. Get fajitas, you want them to be brown. So let's give the juice— let's get the juice out for Rebecca. And maybe we can hear some— Well, the juice keeps coming. Look at that. Really? I think I'm gonna call it. I don't know how I'm gonna get that sizzle without destroying this. This much juice and there's more. So should I just keep getting juice? Yeah, just keep— or just call it? Is that some point I'm gonna cook it too much? No, for me though, keep getting juice off. Or am I just gonna burn the meat, overcook it? I want that sizzle. I don't think she knows what I'm talking— I'm not sure she gets what I'm saying. I'm afraid I'm gonna like overcook the meat. I did it, Rebecca. I got it some brown. Yep. It did get dry though, so can you pour a little bit of the juice back? I've been doing that. Okay, sweet. Look what else Mom has. She's made salsa, cut up some lettuce, guacamole. Man, Beck, you're back. Want this? Uh-huh. And you two are matching. Put some lettuce in it. American farm tour shirt. Lettuce and some peas. Sour cream? No, no sour cream, right? And that's not all this woman made. She made— okay, what about rice? She made Mexican rice and peppers and onions. A little. How is it, everybody? Is it a win? Yeah, it's a win. Better late than never. It is dark, but, uh, I'm gonna get them their magic soup. They're getting hungry. I didn't feed them this afternoon because they didn't even finish their morning. I got some treats for you. I got some soup for you. Yeah, eat that liver, buddy. Funny, they really like those legs. Oh well. All right, good night guys. Seems like you're doing all right. Well, their poop's still solid, that's a good sign. Big day tomorrow, hope you'll join us. Chicken butchering with workshop, gonna be an exciting day. You know what, before I go in, I just talked with— well, I emailed with Joel today. The books, Polyface Design, we're launching those this weekend. They're, they're coming, they're coming this week. I'm gonna get to physically see them this weekend. I'm gonna give you that video here on YouTube. Also finalize the surprise sticker when you order one of those books through us this weekend. Beginning this weekend, you're gonna get a free surprise motivational sticker. I think you're gonna really like it. I'm gonna give away, uh, a free sample from his book, part of the Pastured Poultry Pen broiler shelters, part of that. Sign up for the Joel Salatin bundle, that's free, down in the description, or you can go to polyfacedesigns.com. Okay, this time I'm going Gotta go take care of myself. Good night. See you guys tomorrow for the butchering.