What are we up to? 87. 87. 87 of the under season
BBQ show. Lucky 13 to go.
I guess if you put it that way. Hell yeah.
Alright, who's doing our intro? Just a couple of lads, this is
the beef beer of BBQ. Welcome to the underseason BBQ
show coming to you live from the Netherlands.
It's our man Marcel from Carport BBQ.
So he was at the 5th Beef, Beer and BBQ event in the Netherlands
and they had a BBQ competition, they had a eating competition,
they had workshops and lots of networking as you can see.
And a big thanks to all these guys for doing our intro this
week. Hell yeah, what a bunch of
legends. I started watching the YouTube
clip of what Marcel had put together here and learnt pretty
quick that I don't speak Dutch and.
But if you do, give it a watch, give it a listen and fuck yeah
love you bro. Yeah, so it is in Dutch, but
it's really cool. I think it goes for about 50
minutes and BBQ happening all over the world.
Yeah, that's it mate. It's funny, it's a summer over
there and I think when he was walking through the grounds 1
morning, he was triple layered. It's cold bloody oath that's
their summer I. Think so.
So what's in this episode? Right now mate, we are sharing
some bacon secrets, we're also getting an update on the goat
debacle, and we're also got some hybrid pits.
All right, sounds like fun. Let's jump in.
All right, let's move on to our dishes of the week.
And do you remember this slightly inebriated video that
was sent to us by the Northern Grillers BBQ team who had just
won first place in pizza at the SCA King of the Grill
competition at meat stock? And we wanted to know what is a
1st place pizza look like? That's it.
Course I remember because I think straight after this video
clip was filmed, the boys came and rounded me up and said we
just sent this video to Jay, make sure he doesn't use it.
Sorry. All right, here it is.
The pizza as requested. It's a brisket Beeria, Detroit
inspired pizza. They did something similar the
year before and it got third, so they kind of worked on it.
They knew they were onto something and then it paid off.
They got first place and they say the base was insane.
The base looks insane bro that is just ticking all the boxes
isn't it? So brisket Beeria.
Detroit Pizza. There's lots of flags in this
painter in there, none of them red.
So those edges, they look really crispy cheesy, like that's on
point to me. Yeah, I think the leftover
mozzarella here on the edge is the dead giveaway.
So yeah, that's the trick in that when you finish the Detroit
style, you are you put the cheese all the way up to the
edge so it goes down the sides and crisps up on the side of the
hot pan and. What do you reckon that green
sauce is? It's got to be the classic like
avocado cremor in it that's been taken over us.
So that looks great. It looks like a first place
pizza to me. Bloody oath it does, and it is a
first place pizza. Congrats.
All right, Paul Askin, he sent this one in to us and he says
it's my first attempt at Maple smoked bacon.
Have you made your own bacon before?
Never. Neither have I, So I don't know
much about it. So I asked him some questions
and I asked him to give us some background.
So he put the pork in a brine with Maple syrup for 10 days.
So he didn't pump it, which is pretty standard for bacon that
you get from a supermarket. So instead of curing over time,
supermarkets actually inject it with the brine, which cuts the
time down from a week to minutes.
Yeah, right. So he didn't do that.
He had it brined in Maple syrup for 10 days and then he smoked
them on a pellet grill at 80°C for 12 hours and then he rested
it for one to two days. Looks sensational already.
So his final verdict was not bad.
I had a taste of it, some others tried it and they reckoned it
was bloody good. Yeah, sick.
Now it certainly looks the part. Right, it's some good looking
streaky bacon right there. So you did say they couldn't
quite pinpoint the actual Maple flavour other than it being
sweet, but if you want to try this at home, what he suggests
is go to your local butcher, get them to give you some pork belly
and they should also supply the brine.
OK, so a good butcher will give you both.
Yeah, right. That's sick Try.
It at home but I'm keen to try this.
I have never made my own bacon. I feel a bit silly, like it's
I've eaten a lot of it. One for the on the menu, you
reckon? And if you've got a spare week
to brown it? Yeah, that's it all.
Right, next one. What does this look like to you?
This looks like a pitmaster's snack.
You reckon it's lunch or you reckon it's a snack?
I reckon it's all of the above. I think you'd be right.
It's like a snack For me. It's a boudin sausage and
crackers. The perfect lunch or snack.
Sick. So the dish is by Sethro's Texas
Barbecue and they are located in Yeppoon, QLD.
And this is Caleb and he is a pitmaster in training.
Cool. So Seth, the owner, has been
training him for the last six months to do sausages and it
looks like he has it down pat. Yeah, judging by that, he's
doing very well. He's listening to the Master and
he's coming a long way. Yeah, so let's talk about it.
Udan sausages, common in Louisiana and parts of Texas.
I'm no expert, I can barely pronounce it, for crying out
loud, but it's normally pork shoulder with liver with the
Cajun Holy Trinity of onion, celery and bell Peppers.
And in the 1800s, they started adding rice to kind of like thin
and out and to make the meat go further.
Yeah, a bit more of a filler as opposed to killer, but yeah, I
like it how he's sort of pouring it out there onto the, as we
call them, the salata crackers. But yeah, I think the US guys
refer to them as saltines. Saltines, but I love sausages on
saltines. Yeah, bro.
It's a winning combo. It is a winning combo.
So what's not common is seeing it in Australia.
And I think Lance from Southern Grace Diner is the only one or
the only other place that I've seen it here in Australia.
Have you seen it anywhere else? I think Steve at Big Bad
Smallgoods has done a run, but they're not on the regular menu.
All right, so Caleb, epic workmate, he just started his
own Instagram. Go and give him a follow or
follow his journey as a pitmaster at Seth Rose Texas
BBQ. Caleb.
Hell yeah. All right, rate my BBQ.
We've had some heavy hitters from Texas in the DMS sending
you BBQ to rate and this one I feel is going to blow your mind.
Yeah, right, another Texas heavyweight.
No, it's not. It was sent to us by the Sussex
Smoke Shack and the this was an entry into a competition on Auk
BBQ Community WhatsApp group and it's called Smoke Seer.
And it gets even more complicated because this platter
was made by a group of people who mostly met on that WhatsApp
community and went by the name of the Southern Region BBQ Crew.
Wow. So it's venison haunch wrapped
in nori, reverse seared smoked lamb, lobster medallions and
lobster claws in garlic butter. It's got grilled scallops on a
bed of pickled Sam fire. It's got grilled broccoli, leeks
and asparagus all cooked over live fire.
Fuck you speaking my language. There is Black Sea brim, Sussex,
mackerel and monkfish grilled over the coals.
Then there's shell on prawns drenched in a smoked garlic
butter, chili and cheese, smoked shortbread and a fresh green
sauce and a focaccia to tie it all together.
Wow, and let's just give this guy a round of applause.
That was pretty much 1 take. I did.
Truth be told, whatever's in that ramekin up there, I just
left out of the list because I couldn't pronounce it.
So they've also got a thing in that ramekin.
Yeah, that's like the bonus level.
All right, give it a score. All right, I mean, can't be a 10
because it's not in front of me. I'm going to have to mark it
down a little bit for leaving the shell on the prawns because
that's going to piss me off when I just want to put them down in
one. But if fuck it's a 9.7.
Wow. Best platter from the UK so far
I believe. The addition of Seaford.
Oh mate, yeah. The beauty of seafood though
too, is I'm a big fan of doing less.
When it comes to seafood, you really don't need to do too
much. A bit of garlic, a bit of lemon,
you know, some dill sometimes. As long as it's cooked perfectly
and it remains that textural dream, it's just a win.
And those how good are those lobster claws bro?
Yeah, they look absolutely sensational, but I love the idea
of people experimenting too. I mean, what have they got?
Deer A. Good bit of venison back strap
there is it? You don't see that on a lot of
BBQ platters there. No, and I mean my time I spent
living in New Zealand. I used to love a good bit of
venison. And it's wrapped in nori.
Wrapped in nori bro, it's. Sick.
All right, so this is them, the Southern Region BBQ crew.
They say we didn't just cook this weekend, we put on a feast.
Yeah, it's the ultimate surf and turf.
But these are friends they met on a WhatsApp group.
Fuck yeah. All right, this next one was
posted by Ike Davis Junior from Big Ike BBQ.
Let's watch. Oh yeah.
He's rolling smoke. So he said I had a bad grease
fire last night on the reverse flow 500 gallon.
I only had six briskets on. I had to trim off all of the
outer layers. I added some more seasoning and
some fluids and then ran them in a foiled pan for a couple of
hours. And he says he saved the food.
Yeah, that's lucky. I don't know how well he saved
it. It's a good way to find out how
airtight your smoker isn't. Yeah, she's billowing out there.
Yeah. I mean, it's probably got that
much pressure build up in there. It's just forcing the doors open
to get out. So he said even though I saved
the food, this is a reminder to clean your pits before and after
big cooks. Lesson learned.
Smoke on. Yeah, that's it.
I do remember there was an instance a few years ago at full
throttle where someone had cleaned the smoker and when
they'd done it they'd shut the valve and obviously all the
grease wasn't able to run off and then that's what caused
their one of their grease fires. But yeah, naughty, naughty.
Alright, when he's not having fat fires, this is how the
brisket normally looks. They do bulk catering for
birthdays, weddings, fairs and special events and that's great
looking brisket. Oh.
Smoke ring for days bro. You sure that's not one out of
that that pit, then I. Don't think so.
It wasn't burning real. I don't know if you got that
perfect smoke ring out of that white billowing smoke.
Yeah, that's it, She was. Thick Alright, moving on to some
talking points now. You did a texified lasagna on
the show a few episodes ago and it got a few 100,000 views.
Yeah, and rightly so. It was a fucking good dish.
It was sensational. You need to revisit episode I
think 85 it is where we actually take this lasagna, cool it,
crumb and fry it. So if you haven't seen that, go
and do it so. Shannon Marie McDonald, known as
Metal and Teacups, sent us this in and she cooked it, or at
least her version. Of it amazing, looks great, so
good. We've had a few people reach out
asking for the specific recipe and my comment is always just
Chuck it all in. Right, she used Jibber's Smoky
Jalapeno rub, and she also added the Cajun Trinity to the beef of
onion, celery, and Belle green Peppers.
Yum. She just wanted to beef it up a
bit more. Yeah, bloody oath.
You gotta try and hide them veggies in there sometimes, so.
I asked. Her how it went.
She said 9 out of 10 but the wine deglaze would have made it.
I don't think she did your wine deglazing trick.
OK. Yeah, that is a bit of a cheat
there. And Andrew Ford, he sent us in
this version of the jalapeno Papa lasagna, that's what he
called it. And he also did a great job and
he says it was bloody awesome. Not too hot.
He will add more jalapenos next time.
Love your work guys. Hell yeah.
We've also had a few guys I know.
Bracco from Bracco's Biltong. He gave it a crack, loved it.
Teddy's grills. He even had a crack at it mate
and they all loved it. Right.
Well, I especially loved it. I hadn't said it was better than
my wife. 'S your wife got hold of some of
the deep fried version and asked me to marry her?
Right in front of me too, by the way.
All right, this next one you sent to me and I want you to
tell me what is happening here. Right.
Oh, so we've got the classic butcher here.
He's wrapped his R, He's lamb rissols, what they've started
out at between a couple of pieces of plastic, and this is
his little hack of how to get his coffters.
Nice rounding uniform. This is genius.
This is an old school trick of the trade I reckon.
As we've said, he's placed the meatball in between the plastic,
then he's got these nice wide paint scraper to do the the even
dispersion of the pressure and they're rolling out beautifully.
Yeah, and they look like great perfect.
Coffters bloody oath they do. So they are fresh lamb coffters
by the Mackin brothers. They're perfaers of fine quality
meats from Chiswick in the United Kingdom.
What's really funny about this technique is coming up on the
menu later. I tried to use the same sort of
trick I've seen before by putting the mince in a freezer
bag, a zip lock bag, and trying to pull it over the edge of the
counter. I just kept getting air bubbles
in it. So I thought, fuck that, just
put it in a banana bread tin and got the shape I was after.
So yeah, I tried to be smart like this guy and fucked it.
But now you know. Oh no, it still comes down to
the operator. So it's a really cool butcher
shop, high quality, family run butchers, established in 1960,
and for me it epitomizes what a local butcher shop should look
like. Mate, it is loaded isn't it?
Yeah, it's packed and there looks to be some great variety
in there, a lot of value adding. Yeah, bloody eyes all.
Right, this is a photo of some fresh seasonal lamb expertly
butchered. And this was posted like it
looks perfect, right? It's a great photo, too.
It looks like great lamb. This photo was posted nearly 10
years ago. Yeah, wow.
So they've always been doing great mate and this is the team
today at the Mackin Brothers Butchery and.
Where are they? In the UK.
In the UK, Sick on ya fellas. What do you reckon they are up
there? Cheap sites.
I don't know. I reckon the fact that they've
got all the meat hanging up on the back shelf, I reckon this
whole shop is refrigerated because you wouldn't have that
mate, just sitting out there in the fucking room temperature.
So I reckon they could be, you know, you put them on when
you're a bit cold, you know, like the Aussie Meat Emporium
where you've got to put the jacket on before you go into the
meat room. So you reckon this whole butcher
shop is refrigerated? I reckon it could be or oh it's
England, it could be like just constantly 4°.
Just cold. All right, Let us know in the
comments, boys, if you do get to watch this because we'd love to
know. Yeah, bloody ice.
All right, shower. What do you do your best
thinking? Just before the shower.
Before the shower? Yes.
On the toilet. Yes, the first stage of the
Triple S. All right, my best thinking is
done in the shower and I was sitting there under the hot
water daydreaming the other day and I was thinking to myself, I
wonder if Russ from The Smoky Rebel is still balls deep in
GOAT. Yeah, right.
I hope you, I hope you weren't washing your Willy while you're
thinking of that. So you'll be glad to know that
Russ he sent us in this video. This is recent so he has been
taking GOAT on tour. Yeah, this is the GOAT update.
All right, so he's at festival, he's cooking goat, he's
promoting the goat, he's on the microphone there, big crowds
showcasing the goat. He's still gone.
He's floating the goat on the left there.
We've got our man Jurgen from Culinary Demons and that smile
might indicate he's also balls deep in Goat All.
Right. Thanks for sending that in,
Russ, and we're glad to know that you are, I don't know both
now in a stable relationship. Flipping a coin to see which end
you get. All right, moving on to pit
builds here and this one was sent in to us by Pits and Spits
and they say that they are one of the oldest, if not the oldest
manufacturer of BBQ pits in Texas since 1983.
Yeah, right. That's a big call.
Yeah, I didn't know that at all, but they've been around for a
long time. They make some really well built
heirloom quality pits and this one is wild.
It's an extended top three full size racks and it's a hybrid
which I didn't know what that meant but apparently it's a
stick burner with a gas assist and a pellet smoker.
That's Frankenstein. It's all three.
It's just sewing everything together.
So it's got an off road package and it features a pizza oven
over the firebox which you can also use as a grill.
Fuck, I'd eat some shit into that.
So it's a grill, it's a pizza oven, it's got 3 full size
racks, it's got a firebox, it's propane assisted, and it's a
pellet grill. That's all of it.
How do you reckon you go putting a pizza on that rack though?
Well. What he said was you take take
that rack out and you put the pizza stone in.
Yeah. So he said that that rack was
actually for grilling, but you just take it out.
Yeah. I'd fuck it big time.
All right, pits and spits, smokers and grills handcrafted
in Texas. Go check them out.
I'm sure we'll talk more about them in the future.
Bloody ice. Such a mongrel idea, but I love
it. All right up by sigh, you've
been busy. We've been a little bit busy
mate on the cans this week or the last couple of weeks, that's
for sure. So this is Surly's barbecue and
dive bar. They do BBQ, burgers and wings,
cold beer, live sport, great music.
Now they've got a place in Sydney already, but I think
they're building a new one in Newcastle.
And when you say on the Cairns, you don't mean on the booze, you
mean spray paint and. Wolves.
Yeah, I met Nathan and the guys from Surly's Meat Stock last
year. They sort of hit me up and
wanted some help. They wanted to move their brand
forward. They already sort of had the
dive bar aspect well and truly, you know, looked after and they
wanted to delve more into the world of providing good quality
BBQ at their venues. And since then we've developed a
relationship and I'm sort of head of the artistic branding of
this new venture. Yeah, the last couple of weeks
been spending a couple of days at a time down in Newcastle to
get this place all decked out. And yeah, we're hoping for a
mid-july opening. But not only is there awesome
art on the walls, mate, they've got a custom cabinet smoker
about to roll in that Stefan from Brisket and Braun is
building. And I think there's about 35
flat screen TV's in the whole venue for live local and
American sport always on the screen.
So yeah, you want to have a few nice beers, some barbecue and
watch some sport? Get down there, bro.
And just to clarify, you're not done yet.
Oh hell no. No, I'm not even a quarter of
the way through yet. Wow, so those two big pieces are
just the tip of an iceberg. Yes, yes.
So if there's a wall, it's either going to have art, ATV or
a neon sign on it. Wow.
Yeah. And they're filling the whole
place with Americana Bric, a brac and that sort of thing.
Like, it oozes cool. This venue is out of its world.
Like, they couldn't believe they stumbled upon it.
So it's next to an old bank, right on Hunter St. in the
middle of the Newcastle CBD. As you walk in, it's sort of a
narrow opening with a staircase. Then it opens up into this area
here where the eagle mural is. It's a couple of stories with
like mezzanine balconies and opening roof.
I can see New Orleans bead parties going on here.
And there's also a rooftop, you know, I think New York style
rooftop, beer garden, that sort of thing.
It's gonna be absolutely awesome.
Well, it sounds super cool and unrelated to this.
Right. So off topic, do you remember
what would be our number one steakhouse in Australia at one
time? It was called Hog's Breath
Barbecue, and it was themed with all sorts of memorabilia.
Yeah. And as a kid, you used to walk
in there and there'd be stuff on the walls everywhere.
And I think this is reminiscent a little bit too of Cracker
Barrel in America, which is like a breakfast joint, I want to
say. But they also had it themed.
And then some fucking genius of interior design comes in and
just takes it all away, modernises it, and it's never
the same. No, You're building this depth
that creates atmosphere and buzz, and it doesn't come easy.
No. And the beauty about this one
here is it's a bit of a local nod to the the Newcastle Jet
Soccer team with their logo sort of hidden up the top there.
But before I painted this wall, there was some lino on there and
they'd roughly sort of treated the wall and got the glue off.
And I wanted that texture to stay there.
Yeah. So if you look at this mural
close up, once it's been sprayed, the paint's only sort
of soaked into the concrete in some parts.
This thing looks like it's been there for 20 years already, and
I only painted it two weeks ago. So that's the sort of vibe we're
going for, I mean. With all the AI stuff getting
around there and all the perfectly, you know, presented
artworks, they wanted this to still feel handmade, you know,
like I was tied in up a bit. And they're like, oh, make sure
you don't get it perfect. You know, if we wanted it to
look like a sticker, we would have printed a sticker and put
it on there. So they still appreciate, you
know, I guess the craftsmanship and that sort of thing, 'cause
once you see the fit out of this joint, too, and the way the guys
in there are actually, you know, spending the attention to
detail, it's gonna be a cracking spot.
Yeah, you know what AI can't do? This texture it'll be able to do
this one day. Yeah, but you've gotta print it
and you've gotta stick it on a wall and everyone that'll go
over and feel it will know it's just a printed piece of artwork,
right. But this when you you feel it,
look at it, rub your hand over it, it's got that texture that
you know it was hand painted. Yeah, that's it.
You know, there's gonna be tables and bar stools bump on
this over the years and bits of pain are gonna flake off, but
it's just gonna add to that Americana feel about it because
it's a dive bar at the end of the day, and that's just the
vibe they're going for. All right, we're at that time of
the episode. It's the dish of the week.
You made a few promises. Last week I sure did and I'm
here to cash them in mate. All right, And what have you MC
made? I've MC made the MC rib or my MC
version. All right.
And have you done the sort of cheats version where you do the
pork ribs and then pull the bones out or have you done it
properly? To a degree, but what I've done
is I've pulled my pork bones out raw and I've ground up the mince
from said pork bones. And yes, so we're making a MC
rib out of rib meat that's been ground into that uniform Patty
that they love. Alright, you got me interested.
Tell me about the ingredients. Right.
Oh, so we're actually using real pork ribs, but we're taking the
bones out and making our own mints so that we can have that,
you know, uniform, unusually rectangled log that you usually
get from Maccas. We're gonna use some Mcclure's
Pickles, some nice white onion. We're gonna season the pork with
some big red crack and some OG BBQ sauce, and then finish that
with some Angus and Oink BBQ sauce.
Yeah, you got a crusty Vienna, which I've trimmed right down so
it's not so bready. Let's hook in and see how we
went. All right, tell me what happened
here. Right.
Oh, So what I've done is I've painstakingly unwrapped my full
racks of ribs and I've taken the meat and the fat off the bones,
have it thrown them bones away. You're gonna have to watch next
week to see what we do with them.
Then what I've done is I've taken that meat, I've thrown it
through the through the KitchenAid mincer.
Now fellas, if your missus has got a KitchenAid, which most of
them do, next time it's her birthday, buy her a mincer so
that you can use it because they're worth their weight in
absolute gold. So anyway, I've put all that
meat through the most course pass first, then I've gone the
middle one second so that it's a little bit more I guess
manipulatable so I can form that into our rectangle mould.
And yeah, I've added the crack seasoning, mixed it all up, got
it all combined. Then I tried to do the trick
that I'll make from the butcher was doing with the coffters.
Couldn't do it. Fuck that, put it in a greased
banana bread tin, put that in the freezer so that I could then
remove it. But also to the guys when I
found the recipe online, recommend to cook from frozen
because then you get longer time in the smoke bath.
Oh, that makes sense. Yeah, So it takes a little bit
longer 'cause we've we've thrown it in about 275, a sort of in
between low and slow and hot and fast.
Got it in there. Smoked bath, probably about two
hours on the top rack. Once it's got close to our
desired internal temperature. We've gone the Angus and Oink
Pit Boss BBQ sauce. We've thrown that in the smoke.
We've glazed it like we would have done a rack of ribs.
And yeah, gave it a few coats and by this stage it's ready to
assemble. All right.
And just to clarify, you cooked it from frozen?
Cooked it from frozen all. Right.
But that's the trick, right? Because you get more smoke in
it, Is that right? Well, that's.
What I've heard like I remember doing a Diva Q master class once
and she in her opinion was like don't bring your meat up to room
temperature before you put it in the smoker.
Put it in while it's still cold so that it takes longer to come
up, therefore in the smoke for longer.
Yeah, that makes a lot of sense. If it's up to, I would think
that the longer it's in the smoker, the more tender the
might meat might be. Well, let's find out.
All right, bring it out. I'm super excited.
Totally processed. Overworked pork lo.
Now, I've seen a lot of these things, but I wasn't going to
say that your party looks as good as anyone I've seen.
Pretty proud of it. I did a test run yesterday with
some of the meat. It was flavourful straight
through. Can you?
Give me a reveal shot. Oh, he's lost.
There's some weight in that bad boy all.
Right. This is approximately, I would
say five times bigger than a MC rib.
Yeah, that's it. And five times effort.
It's MC big. MC Fuck Yeah.
Hope you haven't MC fucked it. We're going to find out.
Let's go. Don't forget to MC.
Cheers. All.
Right. You almost got a bit of a smoke
ring to it. Almost cooking from frozen
trick. I reckon that's on though.
This is going to sound weird because I don't actually like
the MC rib because all I can taste is fucking sauce, but this
is actually a MC rib that tastes like ribs.
And it's actual rib mate, too. But yeah, the balance is great.
Like that white onion, I chopped that about an hour ago and just
put it in some of the pickle brine.
So it's not technically pickled onion, but it's sort of softened
it up just a little bit to take away that, you know, sometimes
that intrusiveness of people fear when they see raw onion on
things. It does have the flavour profile
of the MC rib though. Like it tastes like one.
It just tastes like pork too. Yeah, it tastes better, but I
don't know, I still love the shitty fucking Macca's bread
that comes with it. They steam it.
I do rodeo. That was MC Delicious.
I can't wait to tell the rest of that up.
I have no feedback for you. I don't think you could do it
much better. The only thing I would say is
maybe you get the soft white buns that they've got, but you,
I don't know where you'd find them that big, but home run.
That's it. The bread was good, but it's not
the MC rib bread. It comes on that special long
bun that they use in the recipe. They suggested using the Sarah
Lee dinner rolls but obviously here in Australia we don't have
them, so I still think that's bloody good.
All right, well, it was fantastic and I love the way you
went to the extra effort of actually mincing it because
that's the MC Rib way. Yeah, that's it.
The the pork riblet, I believe you can buy them at some bid
food or PFD's and they just come frozen and you can tell when
they're cooking them because they just drop them on the flat
grill while they're still frozen.
They just, like, go COO COO. They cook them on the flat grill
frozen. Yeah, that's what it said to do,
cook it on the flat grill. But I was like, no, I'm smoking
this baby. Yeah, the smoking is where
you've got the extra edge, I reckon.
Yeah, Fuck yeah. All right, fuck up of the week
and this is how we're gonna end the show.
And this one was posted by Snacking for Days and they said
got my first tattoo in Japan as a souvenir and what did you say?
I thought I'd debunked it last week and I called it AI
completely live on set, and you sort of tended to agree and
admitted that we'd fuck the whole segment, but you've done
some digging. I have dug deep.
You have dug deep, but might I also add that if you challenge
Jay to a tattoo, you lose. Adam Roberts learnt that the
hard way. So truth be told, when you said
it was, AII quickly looked at it and I'm like, I think you're
right because a, it's almost picture perfect.
The detail that they've got in the knife itself, the blade is
absolutely sensational. Didn't really have any redness
to it either. No.
So what's happened is, I mean, we used to use some camera
tricks back in the day when I used to tattoo.
You put a filter over the tattoo, you put a special lens
over your camera, and you use different lighting.
I have to completely eat my words and I was wrong.
So I, I went back to the original poster.
I was pissed off because I'm like, I got catfished, you know,
I felt bad. We're on, we're on the under
season BBQ show and I don't even fucking know AOI and I'm
supposed to be a graphic designer.
So I went looking and I found out in the comments that the guy
got the tattoo at Ryujin Tattoo in Osaka, Japan.
So I went looking on Google Maps and I zoomed all the way into
the address. But then I'm like, I have been
catfished because there was no fucking tattoo studio there.
Yeah, right. But where's the tattoo studio?
I can't see. Barbecue shop.
Wow. So I look around, I walk around
a little bit, no tattoo shop here.
So I go to Google reviews and it looks like they're on the 2nd or
the 3rd floor and they've got some great reviews for their
tattoos. So they do exist.
So I think they're up here in this Uncle Sam building.
Yeah, right. All right, these are some of
their tattoos. They do some great detailed,
fine line work. Do these look like a?
No, these ones don't. All right, what about these
ones? No, because if you look on that
one with the bandages you can see the whip shading and that
sort of thing going on, which you can only really achieve by
using the mag on your. Needle all right, so he's done a
really good job of these tattoos fine line work like.
Very fine line. Explain the difference for me
between the tattoo needles. Well, so needles start at
obviously single needle with a really small gauge and can go
geez, whatever number you can think of they can go up to to
now. But quite often say for example,
my tattoos range from A5 liner and an up to an 8 or a 12 liner
for the bolder lines. But yeah, these ones to be a lot
of it would be predominantly single needle, even the shading.
Wow, so they're time consuming. Very time consuming and you've
got to be very skillful too. I contacted the tattoo shop and
I'm like, is this real? Is this tattoo real or ever been
catfished? So they contacted the owner of
said tattoo and they've sent you this video.
Let's watch and listen. It's not moisturized so it
doesn't look as brave, but definitely not AI.
Not AI, so tell Sai he'd get fucked.
This is something you'll never hear.
Our wives say I was wrong, very wrong, and I apologise.
I've never. Heard that?
Have you ever heard that? Heard what?
I've never heard I'm wrong and I'm sorry.
Have you ever heard as a married man?
No, and I'm wrong for saying that and I'm sorry.
So this is them Ryu Jean tattoo in Osaka, Japan and you, you
should go give them a follow. I will.
I am going to be getting a tattoo from Jay because I lost
the bet and I believe I have the design.
I'm gonna you're gonna tattoo on my leg, AI with a cross through
US. It's a really wobbly line.
All right, not to end on that note before we end off this
episode, Teddy, he has done the intro to our show before, and it
was his first meat stock. And his dad wants to give
everyone a big thanks who made Teddy's day so special.
Teddy's a he's a little legend and already hook, line and sink
in the BBQ at the ripe old age of four.
So he got a ton of stickers over the weekend and they went
straight on the freezer. It was a huge day, they said,
But he stayed awake for the whole day.
That's a big deal for a four year old.
It is a big deal. So Teddy loved handing out his
stickers. Did did we get any of his
stickers? He didn't have his own, did he?
He collected everyone else's. Well, it says, and Teddy loved
handing out his stickers. You got one on your laptop,
don't you? Teddy's.
Yeah, I'm pretty sure. No, no, Teddy there.
Teddy. Hook us up, bro.
Yeah, we gave you a skateboard. And we'll end on this video by
Teddy. You ready?
We're ready give. Me stop thank you field thank
you everyone else for my scrapbook thank you under season
BBQ so. On Yeah, Teddy.
That's it, that wraps up this MC episode.
Yes, let's get this wrapped up so we can finish those
delectable portions off. But yeah, made it this far.
Thank you. Like, subscribe to all the
things. And yeah, we're on our way to
100 episodes. We're charging through.
And any feedback you can leave us.
Start an argument in the comments.
Let us know how your cooks are going, if we've inspired you,
jump in the DMS. And yeah, J handles all that sort of thing.
So that's who you're speaking to.
I'll be getting a tattoo off you sometime soon.
And yeah. What is See you next Wednesday.
Depends how late you are. A few Wednesday episodes when
you were in Texas. So when I was in Texas, guilty
of I I was in the air, I fucking couldn't post the episode.
It did end up being posted technically on Wednesday in
Australia, but my excuse was it was Tuesday where I was.
It was Tuesday in the home of BBQ, so that's what matters.
That's it. But anyway, see you next
Tuesday.