The video follows a day on a mixed‑use farm where the hosts manage several simultaneous chores. They begin by moving a herd of cattle using portable nets, describing a low‑stress technique that involves feeding the cows to keep them calm while the net is repositioned. The narrative then shifts to reproductive management: a cow named Phyllis is in heat and a bull named Stud Muffin is kept nearby, requiring careful handling to allow breeding without injury. The crew also repairs a leaking water line for the pig trough, using vice grips and Teflon tape, and checks the water flow after a long run from the well. Pasture restoration work is shown, including weeding, seeding fresh grass, and observing organic straw decomposition. Interspersed are light‑hearted moments like a shoe‑size joke and a brief discussion of a distemper outbreak. The episode concludes with a cooking segment where the host prepares chicken confit, grinding spices, using duck fat, and timing the roast, while commenting on the taste compared to duck. Throughout, the tone is conversational, instructional, and enthusiastic about farm life.
Chapters
Everybody ready? There's a shoe explosion here, Mr. Brown. What's going on? Are they in there? I don't think they're in there. You said you still fit these, so—
There's something in there.
Yeah, I think these are too small for you now. Can you kind of help me maneuver your foot in there? Let's be done with these shoes. You want to wear these?
I never wear shoes.
Look, we got pass-me-downs. I mean, by the fourth child, you don't care if they're, uh, pink and blue and glittery and lighting up. Oh, Phyllis is in heat. That's good. That muffin won't leave her alone. And the cows are out, I see. Uh, we're getting everybody in nets now that we have the— we've got this mobile cow shelter going. Where'd it go? Everybody's getting in nets because the shade can go into the nets. I'm gonna go get that other batter.
I get the cows.
Okay. The grass is just as green over here. The same slope, it's the same quality of grass. Actually, it's probably worse right here where you're eating next to this road. The cool thing about nets is even if it gets off, it's still, it's still a physical barrier for them. Okay, here's how we move them. I figured out how to do it non-dramatic. Figured it out last Friday. Let's feed them a good bit where they are. Not all of it, but a little bit of it, and that occupies them while we move the net, and then they don't challenge it and we don't feel so rushed. And then by the time we have the net moved and them ready to come over, they're, they're done and we've got a whole nother thing of food. They're in, they're in the new spot. It totally worked. They were eating. Let's see if they— did they eat all that bones and all? Almost. And then they just came right over and I happened to be at the net, just lifted it up. There they are. Perfect. Won't this look nice when this nice precious grass comes up around here? How's the view up there, buddy? Oh, it's a nice view. All right, we're gonna empty this one bucket at a time.
Oh, it's green and gross.
Might as well not put it just in one spot. This is as far away as we get from the well, I think, and we're very far. We're probably 1,500 feet. We're gonna see if the water comes out. Did you turn it on down there? Did you turn it on? Might take a minute. While we wait on that, let's look at their job. Okay, so this is what they just did. Okay, this is an area that wasn't done, so that's what it looked like before. There's no grass in it, just this weedy brambly stuff here. Well, there is a little bit of grass. And then, so this is, this is where they were earlier this morning. No, no, no, this is where they were a little over a week ago. We haven't seeded it yet. We need to seed it today. It's best practice to seed it right away. Oh, look at all the squashes they brought up! Squashes or cucumbers. Pigs are planting a little garden. And before that, where we did do seed— look, beautiful, beautiful grass is coming in. The, the organic straw is already decomposing in a lot of areas. That looks nice. Can I see it go through? Sure. 3, 2, 1. Good job! Is it on down there? Did we turn it on down at the connection? Rune says he can hear it. Oh yeah, I think I hear it gurgling. We can do the seats. Oh, there it is, there it is. All right, we're gonna get Phyllis in. The tricky part is Stud Muffin is indeed in after her, so she's in heat. It's gonna be getting her— how we're gonna get her through and not him. I'm glad you guys saved this job for me. We want to be very careful around the bull, so I'm gonna try to do is get Stud Muffin up in a way that's going to be difficult. Hey, hey, let him go. Okay, yeah, he's not gonna leave her alone. Hopefully she'll remember what she's supposed to do. She'll come through, I'll shut the red gate. It's working, it's gonna work. All right. Hey, you're crazy! She's gonna be right there. All right, I think he'll stay right there, guys. I got that fence hot. There's a physical barrier here, physical barrier there. Come on, Mustang. We are about to milk. We're late to milk, but this water going out to the pigs is spewing. I don't know what's wrong yet, but I brought the fix-all, the vice grips. Looks like we need Teflon tape on that. Shoot, we're fixing that next thing. Stud muffins and the strawberries and Asparagus. All right, we got her locked in. We got Stubb muffin. He didn't go through here, guys. He went around. Jonah, can you get us a temporary line up from this fence? Thank you. I'm just gonna have to milk. The pigs are just gonna have to be out of water for a little bit. They'll be okay. It's just we got to get milk and get her back out. It's not that I'm worried that the pigs are going to be without water, it's that They're probably going to knock that over if that's not filled up. The water in it keeps it level, and they'll knock it over and we won't know it, so we'll just have to go back out there and check on it. So this is totally normal. This is actually a good thing. She's coming into heat after having her calf. She'll be in what you call heat for 3 days. That means she's getting ready to get bred. She'll be in a standing heat for only 12 hours, and that will be the only time she'll actually let him mount her. They'll dance for like 3 days, she'll finally stand, he'll mate her, and then he'll have no interest. You're a player, bro. So I'm gonna let her out. I don't want stud nothing coming in here. The skate gets pushed that way. She's got to be ready. I'm gonna get out of the way. Hey, here we go. We're back to the races. She's trying to get away from it. It's going very smooth so far. Jonah, we can— if this is off, we can just lift it up and let Polly— let Polly under. I was afraid Polly wouldn't be able to nurse, he'd be so insane. She's getting in there. You've Tefloned it, that will help. Yeah, so there it is, super pro, no leaks. And now we have a quick connect on there so you don't have to unscrew it or anything, you just pop it off. All right, finally, I'm gonna go inside and burn it up. Whoa, stay with me guys, or get with me. All right, today's episode of Burn It Up Cooking Show, we've got spices, we're about to grind them We're about to grind them. We're gonna make— we have all those dark meat chickens left over because we use the breasts on Lily's meal. So how about chicken confit? We got to get the coffee all out of that. It looks like we have. I said the beautiful one. How do we grind spices together? That's a step I missed on that duck confit. I missed that in the instructions. So we're gonna get our spice just how you want to go. You look like you want to do something. Will you go get our chicken? It's in one of the big fridges out there. All right, pour it into that bowl.
How do you get it out?
You got to twist it. There you go. Hey, Jonah, you want to hold the camera for me? Come over here. Okay, put the skin in that. Here, you hold my knife for me, honey. Yeah, I think I like it powdery. I'm cooking, we've got it in the pan, and then Jonah calls me. There's coyotes, they're up here. Hissing. Thought maybe they had found our cow guts, but well, cow guts are that way, and they don't do this in the daytime.
This is distemper, probably. I mean, I don't know for sure, but that's what the, uh, animal people, the animal control people, said, that we're having a pretty bad December outbreak.
We got to keep our fences hot, guys. Look, guys, I've put— you know, I knew that chicken doesn't have a whole— as a lot of fat as duck, so I put in a layer of duck fat at the bottom. I'm gonna put it in the oven this time on the right temperature, 250, for 1 hour. Our hour timer went off. Let's see if— how the fat's doing. It's not— well, I think that Duck fat wasn't much. Look, it's about what it was with the duck fat, I'm gonna venture to guess. So I'm gonna say it's going good. Put it back in there with another hour. We're out here for afternoon chores. It looks like Stud Muffin finally gave Aunt Phyllis a break. She's laying down. So Jenna, we're gonna have to move this first. Let's put our latches up. All right, we've got the cow's net up. Kona, the drone pilot. And boy, he's worn you out, hadn't he? You're breathing hard. Hey, did you get— did you get mated? You just sweating? Really? You're done? I think he might be done. Come on, stud. All right, our chicken's out of the oven. It actually— whoa, it looks really good. It smells really good. This is going to be for snacks and various meals. Now, yeah, look at that. It's a little bit waterier fat because chicken is more water, water juicy, water, water. How would you say that, Rebecca?
Juicier.
Juicier than duck. All right, 425 for 20 minutes. I got a well-balanced meal: chicken confit, farm fresh eggs, and steak. How's your sweet potatoes and salad? Delicious. You're eating for two now. Yeah, she's, she's up and at 'em. She made the salad and it's pretty much I cook the meat and you cook the veggies. Mm-hmm.
I'm eating more meat, which is good.
Yeah, and makes me feel better. That's a winner. Like, you— I don't think she ever resisted steak. We want you to eat protein, we're gonna have to make you a steak.
