In this farm‑lifestyle vlog, the host and a group of helpers document a full day of hands‑on work and cooking on their North Carolina homestead. The video opens with the preparation of an arm roast that was brined overnight, seared in tallow, and finished with beef broth, with family members tasting and commenting on its flavor. The main focus then shifts to building and reinforcing a greenhouse fence for pigs, followed by a timed operation to move a large group of pigs from a trailer into the newly prepared greenhouse. The host explains the step‑by‑step process—setting up ramps, shimming gates, separating the animals, and using distractions—to safely load the pigs while dealing with typical farm drama. Throughout, the host interacts with helpers (Brianne, Ben, Jacob, Gideon, Lily, Mom, and Becky), sharing jokes, observations, and encouragement. The vlog blends the physical labor of livestock handling with the culinary reward of the roast, highlighting the teamwork, improvisation, and satisfaction of farm life.
Chapters
Burn It Up cooking show. Arm roast. This got hot for 10 minutes. Tallow oil. Supposed to sear it until we're afraid we're gonna burn it. My kind of meal. Redmond's. Not supposed to salt it yet. Whoops. And I might not even need to because I brined it last night. Thanks for catching me, Beck. I'm calling it. Wow, looks so good. Is that— do you have a bacon press? Oh, he's watching the baby. My fancy way of holding the steak down without the bacon press. Got the veggies on top, some beef broth. $2.75 for until lunch. What is that, 4 hours and 20 minutes, Rebecca? $2.75. It might need to go up. What do you think? This morning, no matter what, we're gonna make this happen. For 2 days we've been working on getting the pigs in this greenhouse. On day 1, we assembled my best yet greenhouse fencing for pigs. On day 2, we made my best yet greenhouse fencing for pigs even better by securing it. The pigs are ready to go in there, right? They're it, man. It's it. There is nothing standing between us and moving those pigs except for some milking time. We got 1 hour to move these— 45 minutes to move these pigs. How does it always happen this way? But we got some helpers here, Brianne and Ben. Where are y'all from? Uh, California originally. Oh, got another immigrant. But, uh, now we're just about an hour from here in North Carolina. Okay, nice. Refugees. Yes. Got the trailer down here. I'm thinking we go for them first. We put these two over there, we separate them in the trailer, get one of them out. So we'll need the other pig board. Oh yeah, here we go. The first step is we're gonna put a fence over this so that we can open this and back up, set up our ramp, and they still can't get out. So we have to shimmy that over. Now we can open this gate. Oh, now we can open this and they can't get out. And then we just slide that sideways. See that? See how it's working? That's probably just temporary. Well, I thought there could be no drama. Let me get it. I don't think she can get very far. It's only a little inconvenient. Convenience, no drama. It's not gonna get out. We got them, we got them separated. She's ready. She's ready to get bred. This may be a couple of your piglets in the spring, Ben. That's exciting. She's successful. We'll get some breeder pigs out of her. Awesome chicken. You'll, you'll make that mistake once. You like this duty? Well, I need another duty. It's not that bad. How'd you think that go, Ben? You know, as, as well as it could have. I said no drama, but there's always drama. No matter how tight we make it, it wouldn't— it wouldn't be— it wouldn't be fun without that. This time Ben had a good idea. We will, uh, give this guy some feed. Get him distracted. We'll get you inside holding that gate. Okay. Yeah, quick, quick, quick, quick, quick, quick. He is so lazy. No, no, he's gonna jump. He's gonna jump. Wow, they got him. Okay, we'll go get the livestock trailer. That was some gymnastics. To my credit, we had moved pigs in that trailer before from the woods all the way down here. No event. I did not expect it from these guys who are even bigger. Pig, pig, pig, pig, pig, pig, pig! All right, Ben has volunteered to get the pig shot. No pressure, man. That's a dude. That's, that's my guy. So he's gonna crawl in there. Come on, Gideon, you got to get out. Benno, crawl in there and the GoPro's in there. Okay, you'll get the shot of the day, buddy. Shot of the day. All right, look, grown man crawling in the chute. Yeah, Jacob, you aren't training us. You're, you're on the pig duty. Yeah, this is fun. Slightly, uh, heavier clients than what I'm used to. Yeah, we're gonna wrestle pigs today. That's the training. There you go, drive up. Good. Just finished our workout. It was really good. This was cool. We got that ready and was cooking while we moved the pigs and did the training. Oh wow, it's fall-off-the-bone mega, Becky. So I'll cut yours up. Look at that, I could cut this with a butter knife. I was like craving this right here. When, when I was putting this in there tomorrow. It's a little, uh, soft. A little bit of salt, probably a little too much. All right, ready? It's like really tender fat. Yeah, so good. What do you think, Lily? I think it tastes pretty good. It just tastes a little dry. Look how much juice I put on that, Lily. You gotta go get some, uh, broth to put on it, and that juices it up. Mom, what do you think? It's so good. The adults like it. Gideon, probably not so much. Broth is a little fatty. It tastes like fat. We cooked a lot of tallow. There's a lot of tallow in it. There we have it. Truth be told, not a favorite for the kids, but the adults love it, and it was cooking while we were working. Yes, we'll take it. And that's what's for lunch.
