1 00:00:00,320 --> 00:00:04,920 What are we up to? 87. 87. 87 of the under season 2 00:00:04,920 --> 00:00:07,120 BBQ show. Lucky 13 to go. 3 00:00:07,320 --> 00:00:09,720 I guess if you put it that way. Hell yeah. 4 00:00:10,000 --> 00:00:15,480 Alright, who's doing our intro? Just a couple of lads, this is 5 00:00:15,480 --> 00:00:21,440 the beef beer of BBQ. Welcome to the underseason BBQ 6 00:00:21,440 --> 00:00:26,640 show coming to you live from the Netherlands. 7 00:00:26,640 --> 00:00:29,720 It's our man Marcel from Carport BBQ. 8 00:00:29,960 --> 00:00:33,760 So he was at the 5th Beef, Beer and BBQ event in the Netherlands 9 00:00:33,760 --> 00:00:36,680 and they had a BBQ competition, they had a eating competition, 10 00:00:36,680 --> 00:00:39,840 they had workshops and lots of networking as you can see. 11 00:00:39,840 --> 00:00:42,680 And a big thanks to all these guys for doing our intro this 12 00:00:42,680 --> 00:00:44,040 week. Hell yeah, what a bunch of 13 00:00:44,040 --> 00:00:46,720 legends. I started watching the YouTube 14 00:00:46,720 --> 00:00:50,640 clip of what Marcel had put together here and learnt pretty 15 00:00:50,640 --> 00:00:52,800 quick that I don't speak Dutch and. 16 00:00:52,920 --> 00:00:56,520 But if you do, give it a watch, give it a listen and fuck yeah 17 00:00:56,520 --> 00:00:59,360 love you bro. Yeah, so it is in Dutch, but 18 00:00:59,360 --> 00:01:00,960 it's really cool. I think it goes for about 50 19 00:01:00,960 --> 00:01:03,840 minutes and BBQ happening all over the world. 20 00:01:03,920 --> 00:01:06,320 Yeah, that's it mate. It's funny, it's a summer over 21 00:01:06,320 --> 00:01:08,640 there and I think when he was walking through the grounds 1 22 00:01:08,640 --> 00:01:12,440 morning, he was triple layered. It's cold bloody oath that's 23 00:01:12,440 --> 00:01:13,600 their summer I. Think so. 24 00:01:14,680 --> 00:01:17,440 So what's in this episode? Right now mate, we are sharing 25 00:01:17,440 --> 00:01:22,280 some bacon secrets, we're also getting an update on the goat 26 00:01:22,360 --> 00:01:25,600 debacle, and we're also got some hybrid pits. 27 00:01:25,640 --> 00:01:27,880 All right, sounds like fun. Let's jump in. 28 00:01:28,400 --> 00:01:31,040 All right, let's move on to our dishes of the week. 29 00:01:31,040 --> 00:01:34,360 And do you remember this slightly inebriated video that 30 00:01:34,360 --> 00:01:37,880 was sent to us by the Northern Grillers BBQ team who had just 31 00:01:37,880 --> 00:01:41,120 won first place in pizza at the SCA King of the Grill 32 00:01:41,120 --> 00:01:44,560 competition at meat stock? And we wanted to know what is a 33 00:01:44,680 --> 00:01:46,800 1st place pizza look like? That's it. 34 00:01:46,800 --> 00:01:50,000 Course I remember because I think straight after this video 35 00:01:50,000 --> 00:01:53,240 clip was filmed, the boys came and rounded me up and said we 36 00:01:53,240 --> 00:01:55,960 just sent this video to Jay, make sure he doesn't use it. 37 00:01:56,080 --> 00:01:57,640 Sorry. All right, here it is. 38 00:01:57,640 --> 00:02:01,240 The pizza as requested. It's a brisket Beeria, Detroit 39 00:02:01,240 --> 00:02:03,840 inspired pizza. They did something similar the 40 00:02:03,840 --> 00:02:06,640 year before and it got third, so they kind of worked on it. 41 00:02:06,640 --> 00:02:09,360 They knew they were onto something and then it paid off. 42 00:02:09,360 --> 00:02:12,800 They got first place and they say the base was insane. 43 00:02:12,800 --> 00:02:16,840 The base looks insane bro that is just ticking all the boxes 44 00:02:16,840 --> 00:02:19,240 isn't it? So brisket Beeria. 45 00:02:19,400 --> 00:02:22,400 Detroit Pizza. There's lots of flags in this 46 00:02:22,400 --> 00:02:24,120 painter in there, none of them red. 47 00:02:24,200 --> 00:02:27,520 So those edges, they look really crispy cheesy, like that's on 48 00:02:27,520 --> 00:02:29,760 point to me. Yeah, I think the leftover 49 00:02:29,760 --> 00:02:32,160 mozzarella here on the edge is the dead giveaway. 50 00:02:32,160 --> 00:02:35,000 So yeah, that's the trick in that when you finish the Detroit 51 00:02:35,000 --> 00:02:37,880 style, you are you put the cheese all the way up to the 52 00:02:37,880 --> 00:02:41,000 edge so it goes down the sides and crisps up on the side of the 53 00:02:41,000 --> 00:02:42,880 hot pan and. What do you reckon that green 54 00:02:42,880 --> 00:02:44,800 sauce is? It's got to be the classic like 55 00:02:44,800 --> 00:02:47,720 avocado cremor in it that's been taken over us. 56 00:02:47,800 --> 00:02:50,280 So that looks great. It looks like a first place 57 00:02:50,320 --> 00:02:52,800 pizza to me. Bloody oath it does, and it is a 58 00:02:52,800 --> 00:02:54,760 first place pizza. Congrats. 59 00:02:54,840 --> 00:02:58,000 All right, Paul Askin, he sent this one in to us and he says 60 00:02:58,000 --> 00:03:01,000 it's my first attempt at Maple smoked bacon. 61 00:03:01,120 --> 00:03:02,440 Have you made your own bacon before? 62 00:03:02,520 --> 00:03:05,120 Never. Neither have I, So I don't know 63 00:03:05,120 --> 00:03:07,240 much about it. So I asked him some questions 64 00:03:07,240 --> 00:03:09,040 and I asked him to give us some background. 65 00:03:09,280 --> 00:03:13,520 So he put the pork in a brine with Maple syrup for 10 days. 66 00:03:13,600 --> 00:03:16,120 So he didn't pump it, which is pretty standard for bacon that 67 00:03:16,120 --> 00:03:19,160 you get from a supermarket. So instead of curing over time, 68 00:03:19,160 --> 00:03:22,640 supermarkets actually inject it with the brine, which cuts the 69 00:03:22,640 --> 00:03:26,640 time down from a week to minutes. 70 00:03:26,840 --> 00:03:28,640 Yeah, right. So he didn't do that. 71 00:03:28,640 --> 00:03:32,320 He had it brined in Maple syrup for 10 days and then he smoked 72 00:03:32,320 --> 00:03:37,000 them on a pellet grill at 80°C for 12 hours and then he rested 73 00:03:37,000 --> 00:03:40,120 it for one to two days. Looks sensational already. 74 00:03:40,280 --> 00:03:42,640 So his final verdict was not bad. 75 00:03:42,640 --> 00:03:45,440 I had a taste of it, some others tried it and they reckoned it 76 00:03:45,440 --> 00:03:47,120 was bloody good. Yeah, sick. 77 00:03:47,400 --> 00:03:50,280 Now it certainly looks the part. Right, it's some good looking 78 00:03:50,280 --> 00:03:53,240 streaky bacon right there. So you did say they couldn't 79 00:03:53,240 --> 00:03:56,840 quite pinpoint the actual Maple flavour other than it being 80 00:03:56,840 --> 00:03:59,240 sweet, but if you want to try this at home, what he suggests 81 00:03:59,240 --> 00:04:02,120 is go to your local butcher, get them to give you some pork belly 82 00:04:02,120 --> 00:04:04,160 and they should also supply the brine. 83 00:04:04,440 --> 00:04:06,360 OK, so a good butcher will give you both. 84 00:04:06,440 --> 00:04:07,840 Yeah, right. That's sick Try. 85 00:04:07,840 --> 00:04:09,320 It at home but I'm keen to try this. 86 00:04:09,320 --> 00:04:11,680 I have never made my own bacon. I feel a bit silly, like it's 87 00:04:11,680 --> 00:04:15,240 I've eaten a lot of it. One for the on the menu, you 88 00:04:15,240 --> 00:04:16,760 reckon? And if you've got a spare week 89 00:04:16,760 --> 00:04:18,160 to brown it? Yeah, that's it all. 90 00:04:18,160 --> 00:04:19,880 Right, next one. What does this look like to you? 91 00:04:20,160 --> 00:04:22,200 This looks like a pitmaster's snack. 92 00:04:22,520 --> 00:04:24,320 You reckon it's lunch or you reckon it's a snack? 93 00:04:24,480 --> 00:04:27,200 I reckon it's all of the above. I think you'd be right. 94 00:04:27,200 --> 00:04:30,560 It's like a snack For me. It's a boudin sausage and 95 00:04:30,560 --> 00:04:32,920 crackers. The perfect lunch or snack. 96 00:04:33,160 --> 00:04:36,000 Sick. So the dish is by Sethro's Texas 97 00:04:36,000 --> 00:04:39,240 Barbecue and they are located in Yeppoon, QLD. 98 00:04:39,520 --> 00:04:42,840 And this is Caleb and he is a pitmaster in training. 99 00:04:43,120 --> 00:04:44,960 Cool. So Seth, the owner, has been 100 00:04:44,960 --> 00:04:47,440 training him for the last six months to do sausages and it 101 00:04:47,440 --> 00:04:50,360 looks like he has it down pat. Yeah, judging by that, he's 102 00:04:50,360 --> 00:04:52,960 doing very well. He's listening to the Master and 103 00:04:52,960 --> 00:04:55,680 he's coming a long way. Yeah, so let's talk about it. 104 00:04:55,840 --> 00:04:59,760 Udan sausages, common in Louisiana and parts of Texas. 105 00:05:00,280 --> 00:05:03,320 I'm no expert, I can barely pronounce it, for crying out 106 00:05:03,320 --> 00:05:07,000 loud, but it's normally pork shoulder with liver with the 107 00:05:07,000 --> 00:05:10,440 Cajun Holy Trinity of onion, celery and bell Peppers. 108 00:05:10,480 --> 00:05:14,120 And in the 1800s, they started adding rice to kind of like thin 109 00:05:14,120 --> 00:05:16,240 and out and to make the meat go further. 110 00:05:16,480 --> 00:05:19,600 Yeah, a bit more of a filler as opposed to killer, but yeah, I 111 00:05:19,600 --> 00:05:23,320 like it how he's sort of pouring it out there onto the, as we 112 00:05:23,320 --> 00:05:26,720 call them, the salata crackers. But yeah, I think the US guys 113 00:05:26,720 --> 00:05:32,080 refer to them as saltines. Saltines, but I love sausages on 114 00:05:32,080 --> 00:05:33,200 saltines. Yeah, bro. 115 00:05:33,280 --> 00:05:35,560 It's a winning combo. It is a winning combo. 116 00:05:35,560 --> 00:05:37,680 So what's not common is seeing it in Australia. 117 00:05:37,680 --> 00:05:40,600 And I think Lance from Southern Grace Diner is the only one or 118 00:05:40,600 --> 00:05:42,480 the only other place that I've seen it here in Australia. 119 00:05:42,480 --> 00:05:46,320 Have you seen it anywhere else? I think Steve at Big Bad 120 00:05:46,320 --> 00:05:49,880 Smallgoods has done a run, but they're not on the regular menu. 121 00:05:50,080 --> 00:05:52,800 All right, so Caleb, epic workmate, he just started his 122 00:05:52,800 --> 00:05:54,960 own Instagram. Go and give him a follow or 123 00:05:54,960 --> 00:05:57,880 follow his journey as a pitmaster at Seth Rose Texas 124 00:05:57,880 --> 00:05:58,800 BBQ. Caleb. 125 00:05:58,960 --> 00:06:01,400 Hell yeah. All right, rate my BBQ. 126 00:06:01,520 --> 00:06:05,440 We've had some heavy hitters from Texas in the DMS sending 127 00:06:05,440 --> 00:06:08,960 you BBQ to rate and this one I feel is going to blow your mind. 128 00:06:09,080 --> 00:06:10,960 Yeah, right, another Texas heavyweight. 129 00:06:11,000 --> 00:06:14,000 No, it's not. It was sent to us by the Sussex 130 00:06:14,040 --> 00:06:17,760 Smoke Shack and the this was an entry into a competition on Auk 131 00:06:17,800 --> 00:06:21,920 BBQ Community WhatsApp group and it's called Smoke Seer. 132 00:06:22,240 --> 00:06:25,360 And it gets even more complicated because this platter 133 00:06:25,360 --> 00:06:29,000 was made by a group of people who mostly met on that WhatsApp 134 00:06:29,000 --> 00:06:33,160 community and went by the name of the Southern Region BBQ Crew. 135 00:06:33,480 --> 00:06:37,400 Wow. So it's venison haunch wrapped 136 00:06:37,400 --> 00:06:42,160 in nori, reverse seared smoked lamb, lobster medallions and 137 00:06:42,160 --> 00:06:45,840 lobster claws in garlic butter. It's got grilled scallops on a 138 00:06:45,840 --> 00:06:49,960 bed of pickled Sam fire. It's got grilled broccoli, leeks 139 00:06:50,080 --> 00:06:52,800 and asparagus all cooked over live fire. 140 00:06:52,960 --> 00:06:57,360 Fuck you speaking my language. There is Black Sea brim, Sussex, 141 00:06:57,360 --> 00:07:00,160 mackerel and monkfish grilled over the coals. 142 00:07:00,200 --> 00:07:03,040 Then there's shell on prawns drenched in a smoked garlic 143 00:07:03,040 --> 00:07:07,080 butter, chili and cheese, smoked shortbread and a fresh green 144 00:07:07,280 --> 00:07:09,640 sauce and a focaccia to tie it all together. 145 00:07:09,800 --> 00:07:14,280 Wow, and let's just give this guy a round of applause. 146 00:07:14,280 --> 00:07:16,840 That was pretty much 1 take. I did. 147 00:07:16,840 --> 00:07:20,000 Truth be told, whatever's in that ramekin up there, I just 148 00:07:20,000 --> 00:07:22,040 left out of the list because I couldn't pronounce it. 149 00:07:23,400 --> 00:07:25,160 So they've also got a thing in that ramekin. 150 00:07:25,160 --> 00:07:26,960 Yeah, that's like the bonus level. 151 00:07:27,720 --> 00:07:32,160 All right, give it a score. All right, I mean, can't be a 10 152 00:07:32,160 --> 00:07:34,400 because it's not in front of me. I'm going to have to mark it 153 00:07:34,400 --> 00:07:37,160 down a little bit for leaving the shell on the prawns because 154 00:07:37,160 --> 00:07:39,560 that's going to piss me off when I just want to put them down in 155 00:07:39,560 --> 00:07:42,000 one. But if fuck it's a 9.7. 156 00:07:42,080 --> 00:07:48,720 Wow. Best platter from the UK so far 157 00:07:48,720 --> 00:07:51,000 I believe. The addition of Seaford. 158 00:07:51,240 --> 00:07:54,800 Oh mate, yeah. The beauty of seafood though 159 00:07:54,800 --> 00:07:57,440 too, is I'm a big fan of doing less. 160 00:07:57,640 --> 00:08:00,320 When it comes to seafood, you really don't need to do too 161 00:08:00,320 --> 00:08:02,200 much. A bit of garlic, a bit of lemon, 162 00:08:02,560 --> 00:08:05,960 you know, some dill sometimes. As long as it's cooked perfectly 163 00:08:05,960 --> 00:08:09,920 and it remains that textural dream, it's just a win. 164 00:08:09,920 --> 00:08:12,640 And those how good are those lobster claws bro? 165 00:08:12,760 --> 00:08:16,440 Yeah, they look absolutely sensational, but I love the idea 166 00:08:16,440 --> 00:08:19,040 of people experimenting too. I mean, what have they got? 167 00:08:19,040 --> 00:08:20,880 Deer A. Good bit of venison back strap 168 00:08:20,880 --> 00:08:22,680 there is it? You don't see that on a lot of 169 00:08:22,680 --> 00:08:26,000 BBQ platters there. No, and I mean my time I spent 170 00:08:26,000 --> 00:08:28,400 living in New Zealand. I used to love a good bit of 171 00:08:28,400 --> 00:08:30,000 venison. And it's wrapped in nori. 172 00:08:30,080 --> 00:08:32,679 Wrapped in nori bro, it's. Sick. 173 00:08:32,960 --> 00:08:36,000 All right, so this is them, the Southern Region BBQ crew. 174 00:08:36,000 --> 00:08:39,440 They say we didn't just cook this weekend, we put on a feast. 175 00:08:39,559 --> 00:08:42,080 Yeah, it's the ultimate surf and turf. 176 00:08:42,080 --> 00:08:44,120 But these are friends they met on a WhatsApp group. 177 00:08:44,680 --> 00:08:46,840 Fuck yeah. All right, this next one was 178 00:08:46,840 --> 00:08:50,240 posted by Ike Davis Junior from Big Ike BBQ. 179 00:08:50,240 --> 00:08:53,320 Let's watch. Oh yeah. 180 00:08:56,640 --> 00:09:01,480 He's rolling smoke. So he said I had a bad grease 181 00:09:01,480 --> 00:09:04,520 fire last night on the reverse flow 500 gallon. 182 00:09:04,560 --> 00:09:08,520 I only had six briskets on. I had to trim off all of the 183 00:09:08,520 --> 00:09:10,800 outer layers. I added some more seasoning and 184 00:09:10,800 --> 00:09:13,480 some fluids and then ran them in a foiled pan for a couple of 185 00:09:13,480 --> 00:09:15,560 hours. And he says he saved the food. 186 00:09:15,640 --> 00:09:19,000 Yeah, that's lucky. I don't know how well he saved 187 00:09:19,000 --> 00:09:21,160 it. It's a good way to find out how 188 00:09:21,360 --> 00:09:25,040 airtight your smoker isn't. Yeah, she's billowing out there. 189 00:09:25,040 --> 00:09:26,960 Yeah. I mean, it's probably got that 190 00:09:26,960 --> 00:09:29,800 much pressure build up in there. It's just forcing the doors open 191 00:09:29,800 --> 00:09:32,040 to get out. So he said even though I saved 192 00:09:32,040 --> 00:09:35,800 the food, this is a reminder to clean your pits before and after 193 00:09:35,800 --> 00:09:37,440 big cooks. Lesson learned. 194 00:09:37,480 --> 00:09:39,320 Smoke on. Yeah, that's it. 195 00:09:39,320 --> 00:09:42,840 I do remember there was an instance a few years ago at full 196 00:09:42,840 --> 00:09:45,920 throttle where someone had cleaned the smoker and when 197 00:09:45,920 --> 00:09:49,240 they'd done it they'd shut the valve and obviously all the 198 00:09:49,240 --> 00:09:52,680 grease wasn't able to run off and then that's what caused 199 00:09:52,680 --> 00:09:56,200 their one of their grease fires. But yeah, naughty, naughty. 200 00:09:56,400 --> 00:09:58,880 Alright, when he's not having fat fires, this is how the 201 00:09:58,880 --> 00:10:01,160 brisket normally looks. They do bulk catering for 202 00:10:01,160 --> 00:10:03,640 birthdays, weddings, fairs and special events and that's great 203 00:10:03,640 --> 00:10:04,360 looking brisket. Oh. 204 00:10:04,560 --> 00:10:08,040 Smoke ring for days bro. You sure that's not one out of 205 00:10:08,040 --> 00:10:10,560 that that pit, then I. Don't think so. 206 00:10:10,760 --> 00:10:12,840 It wasn't burning real. I don't know if you got that 207 00:10:12,840 --> 00:10:15,400 perfect smoke ring out of that white billowing smoke. 208 00:10:15,520 --> 00:10:19,040 Yeah, that's it, She was. Thick Alright, moving on to some 209 00:10:19,040 --> 00:10:23,000 talking points now. You did a texified lasagna on 210 00:10:23,000 --> 00:10:27,120 the show a few episodes ago and it got a few 100,000 views. 211 00:10:27,240 --> 00:10:30,360 Yeah, and rightly so. It was a fucking good dish. 212 00:10:30,360 --> 00:10:33,360 It was sensational. You need to revisit episode I 213 00:10:33,360 --> 00:10:37,200 think 85 it is where we actually take this lasagna, cool it, 214 00:10:37,200 --> 00:10:40,280 crumb and fry it. So if you haven't seen that, go 215 00:10:40,320 --> 00:10:43,440 and do it so. Shannon Marie McDonald, known as 216 00:10:43,440 --> 00:10:47,200 Metal and Teacups, sent us this in and she cooked it, or at 217 00:10:47,200 --> 00:10:50,280 least her version. Of it amazing, looks great, so 218 00:10:50,280 --> 00:10:52,200 good. We've had a few people reach out 219 00:10:52,200 --> 00:10:56,080 asking for the specific recipe and my comment is always just 220 00:10:56,080 --> 00:10:59,040 Chuck it all in. Right, she used Jibber's Smoky 221 00:10:59,040 --> 00:11:03,080 Jalapeno rub, and she also added the Cajun Trinity to the beef of 222 00:11:03,080 --> 00:11:05,120 onion, celery, and Belle green Peppers. 223 00:11:05,120 --> 00:11:06,760 Yum. She just wanted to beef it up a 224 00:11:06,760 --> 00:11:08,040 bit more. Yeah, bloody oath. 225 00:11:08,040 --> 00:11:10,720 You gotta try and hide them veggies in there sometimes, so. 226 00:11:10,720 --> 00:11:11,720 I asked. Her how it went. 227 00:11:11,720 --> 00:11:14,760 She said 9 out of 10 but the wine deglaze would have made it. 228 00:11:14,760 --> 00:11:16,640 I don't think she did your wine deglazing trick. 229 00:11:16,840 --> 00:11:19,040 OK. Yeah, that is a bit of a cheat 230 00:11:19,040 --> 00:11:21,240 there. And Andrew Ford, he sent us in 231 00:11:21,240 --> 00:11:24,480 this version of the jalapeno Papa lasagna, that's what he 232 00:11:24,480 --> 00:11:27,160 called it. And he also did a great job and 233 00:11:27,160 --> 00:11:29,360 he says it was bloody awesome. Not too hot. 234 00:11:29,360 --> 00:11:31,200 He will add more jalapenos next time. 235 00:11:31,200 --> 00:11:32,960 Love your work guys. Hell yeah. 236 00:11:32,960 --> 00:11:34,520 We've also had a few guys I know. 237 00:11:34,520 --> 00:11:37,880 Bracco from Bracco's Biltong. He gave it a crack, loved it. 238 00:11:37,880 --> 00:11:40,200 Teddy's grills. He even had a crack at it mate 239 00:11:40,200 --> 00:11:41,440 and they all loved it. Right. 240 00:11:41,440 --> 00:11:44,400 Well, I especially loved it. I hadn't said it was better than 241 00:11:44,400 --> 00:11:46,880 my wife. 'S your wife got hold of some of 242 00:11:46,880 --> 00:11:49,040 the deep fried version and asked me to marry her? 243 00:11:50,920 --> 00:11:52,080 Right in front of me too, by the way. 244 00:11:53,800 --> 00:11:57,080 All right, this next one you sent to me and I want you to 245 00:11:57,080 --> 00:11:59,360 tell me what is happening here. Right. 246 00:11:59,360 --> 00:12:01,520 Oh, so we've got the classic butcher here. 247 00:12:01,520 --> 00:12:04,720 He's wrapped his R, He's lamb rissols, what they've started 248 00:12:04,720 --> 00:12:07,440 out at between a couple of pieces of plastic, and this is 249 00:12:07,440 --> 00:12:09,400 his little hack of how to get his coffters. 250 00:12:09,400 --> 00:12:12,120 Nice rounding uniform. This is genius. 251 00:12:12,120 --> 00:12:14,440 This is an old school trick of the trade I reckon. 252 00:12:14,480 --> 00:12:17,560 As we've said, he's placed the meatball in between the plastic, 253 00:12:17,560 --> 00:12:20,920 then he's got these nice wide paint scraper to do the the even 254 00:12:20,920 --> 00:12:23,760 dispersion of the pressure and they're rolling out beautifully. 255 00:12:23,960 --> 00:12:25,560 Yeah, and they look like great perfect. 256 00:12:25,560 --> 00:12:29,160 Coffters bloody oath they do. So they are fresh lamb coffters 257 00:12:29,240 --> 00:12:32,080 by the Mackin brothers. They're perfaers of fine quality 258 00:12:32,080 --> 00:12:34,680 meats from Chiswick in the United Kingdom. 259 00:12:34,680 --> 00:12:38,320 What's really funny about this technique is coming up on the 260 00:12:38,320 --> 00:12:41,240 menu later. I tried to use the same sort of 261 00:12:41,240 --> 00:12:44,440 trick I've seen before by putting the mince in a freezer 262 00:12:44,440 --> 00:12:47,320 bag, a zip lock bag, and trying to pull it over the edge of the 263 00:12:47,320 --> 00:12:49,120 counter. I just kept getting air bubbles 264 00:12:49,120 --> 00:12:50,480 in it. So I thought, fuck that, just 265 00:12:50,480 --> 00:12:53,160 put it in a banana bread tin and got the shape I was after. 266 00:12:53,160 --> 00:12:56,360 So yeah, I tried to be smart like this guy and fucked it. 267 00:12:56,480 --> 00:13:01,080 But now you know. Oh no, it still comes down to 268 00:13:01,080 --> 00:13:02,920 the operator. So it's a really cool butcher 269 00:13:02,920 --> 00:13:06,720 shop, high quality, family run butchers, established in 1960, 270 00:13:06,720 --> 00:13:10,360 and for me it epitomizes what a local butcher shop should look 271 00:13:10,360 --> 00:13:12,320 like. Mate, it is loaded isn't it? 272 00:13:12,440 --> 00:13:14,520 Yeah, it's packed and there looks to be some great variety 273 00:13:14,520 --> 00:13:16,840 in there, a lot of value adding. Yeah, bloody eyes all. 274 00:13:17,000 --> 00:13:20,560 Right, this is a photo of some fresh seasonal lamb expertly 275 00:13:20,560 --> 00:13:22,360 butchered. And this was posted like it 276 00:13:22,360 --> 00:13:24,320 looks perfect, right? It's a great photo, too. 277 00:13:24,520 --> 00:13:27,160 It looks like great lamb. This photo was posted nearly 10 278 00:13:27,160 --> 00:13:28,440 years ago. Yeah, wow. 279 00:13:28,640 --> 00:13:31,240 So they've always been doing great mate and this is the team 280 00:13:31,240 --> 00:13:33,840 today at the Mackin Brothers Butchery and. 281 00:13:34,280 --> 00:13:36,200 Where are they? In the UK. 282 00:13:36,200 --> 00:13:40,120 In the UK, Sick on ya fellas. What do you reckon they are up 283 00:13:40,120 --> 00:13:42,360 there? Cheap sites. 284 00:13:42,640 --> 00:13:44,800 I don't know. I reckon the fact that they've 285 00:13:44,800 --> 00:13:47,960 got all the meat hanging up on the back shelf, I reckon this 286 00:13:47,960 --> 00:13:51,160 whole shop is refrigerated because you wouldn't have that 287 00:13:51,160 --> 00:13:53,680 mate, just sitting out there in the fucking room temperature. 288 00:13:54,040 --> 00:13:56,080 So I reckon they could be, you know, you put them on when 289 00:13:56,080 --> 00:13:59,640 you're a bit cold, you know, like the Aussie Meat Emporium 290 00:13:59,640 --> 00:14:02,160 where you've got to put the jacket on before you go into the 291 00:14:02,160 --> 00:14:04,600 meat room. So you reckon this whole butcher 292 00:14:04,600 --> 00:14:07,680 shop is refrigerated? I reckon it could be or oh it's 293 00:14:07,680 --> 00:14:10,760 England, it could be like just constantly 4°. 294 00:14:10,800 --> 00:14:13,280 Just cold. All right, Let us know in the 295 00:14:13,280 --> 00:14:15,440 comments, boys, if you do get to watch this because we'd love to 296 00:14:15,440 --> 00:14:16,640 know. Yeah, bloody ice. 297 00:14:16,920 --> 00:14:19,200 All right, shower. What do you do your best 298 00:14:19,200 --> 00:14:21,280 thinking? Just before the shower. 299 00:14:21,480 --> 00:14:22,680 Before the shower? Yes. 300 00:14:22,680 --> 00:14:25,600 On the toilet. Yes, the first stage of the 301 00:14:25,600 --> 00:14:28,040 Triple S. All right, my best thinking is 302 00:14:28,040 --> 00:14:31,400 done in the shower and I was sitting there under the hot 303 00:14:31,400 --> 00:14:34,880 water daydreaming the other day and I was thinking to myself, I 304 00:14:34,880 --> 00:14:38,960 wonder if Russ from The Smoky Rebel is still balls deep in 305 00:14:38,960 --> 00:14:40,040 GOAT. Yeah, right. 306 00:14:40,080 --> 00:14:42,520 I hope you, I hope you weren't washing your Willy while you're 307 00:14:42,600 --> 00:14:45,000 thinking of that. So you'll be glad to know that 308 00:14:45,000 --> 00:14:49,520 Russ he sent us in this video. This is recent so he has been 309 00:14:49,520 --> 00:14:52,840 taking GOAT on tour. Yeah, this is the GOAT update. 310 00:14:53,000 --> 00:14:55,760 All right, so he's at festival, he's cooking goat, he's 311 00:14:55,920 --> 00:14:59,240 promoting the goat, he's on the microphone there, big crowds 312 00:14:59,320 --> 00:15:01,360 showcasing the goat. He's still gone. 313 00:15:01,360 --> 00:15:03,600 He's floating the goat on the left there. 314 00:15:03,600 --> 00:15:07,000 We've got our man Jurgen from Culinary Demons and that smile 315 00:15:07,000 --> 00:15:09,760 might indicate he's also balls deep in Goat All. 316 00:15:11,000 --> 00:15:12,320 Right. Thanks for sending that in, 317 00:15:12,320 --> 00:15:15,200 Russ, and we're glad to know that you are, I don't know both 318 00:15:15,240 --> 00:15:18,080 now in a stable relationship. Flipping a coin to see which end 319 00:15:18,080 --> 00:15:20,720 you get. All right, moving on to pit 320 00:15:20,720 --> 00:15:24,880 builds here and this one was sent in to us by Pits and Spits 321 00:15:24,880 --> 00:15:28,480 and they say that they are one of the oldest, if not the oldest 322 00:15:28,480 --> 00:15:32,040 manufacturer of BBQ pits in Texas since 1983. 323 00:15:32,080 --> 00:15:33,640 Yeah, right. That's a big call. 324 00:15:33,640 --> 00:15:35,840 Yeah, I didn't know that at all, but they've been around for a 325 00:15:35,840 --> 00:15:38,200 long time. They make some really well built 326 00:15:38,240 --> 00:15:41,320 heirloom quality pits and this one is wild. 327 00:15:41,320 --> 00:15:45,920 It's an extended top three full size racks and it's a hybrid 328 00:15:46,040 --> 00:15:49,160 which I didn't know what that meant but apparently it's a 329 00:15:49,240 --> 00:15:52,800 stick burner with a gas assist and a pellet smoker. 330 00:15:53,040 --> 00:15:54,840 That's Frankenstein. It's all three. 331 00:15:54,840 --> 00:15:56,440 It's just sewing everything together. 332 00:15:56,560 --> 00:16:00,000 So it's got an off road package and it features a pizza oven 333 00:16:00,000 --> 00:16:02,680 over the firebox which you can also use as a grill. 334 00:16:02,760 --> 00:16:04,640 Fuck, I'd eat some shit into that. 335 00:16:04,840 --> 00:16:08,160 So it's a grill, it's a pizza oven, it's got 3 full size 336 00:16:08,160 --> 00:16:12,200 racks, it's got a firebox, it's propane assisted, and it's a 337 00:16:12,200 --> 00:16:13,600 pellet grill. That's all of it. 338 00:16:15,160 --> 00:16:17,880 How do you reckon you go putting a pizza on that rack though? 339 00:16:17,880 --> 00:16:19,360 Well. What he said was you take take 340 00:16:19,360 --> 00:16:21,360 that rack out and you put the pizza stone in. 341 00:16:21,360 --> 00:16:22,800 Yeah. So he said that that rack was 342 00:16:22,800 --> 00:16:24,400 actually for grilling, but you just take it out. 343 00:16:24,480 --> 00:16:26,080 Yeah. I'd fuck it big time. 344 00:16:26,160 --> 00:16:29,400 All right, pits and spits, smokers and grills handcrafted 345 00:16:29,400 --> 00:16:30,800 in Texas. Go check them out. 346 00:16:30,800 --> 00:16:32,880 I'm sure we'll talk more about them in the future. 347 00:16:33,000 --> 00:16:35,960 Bloody ice. Such a mongrel idea, but I love 348 00:16:35,960 --> 00:16:38,560 it. All right up by sigh, you've 349 00:16:38,560 --> 00:16:40,560 been busy. We've been a little bit busy 350 00:16:40,560 --> 00:16:44,000 mate on the cans this week or the last couple of weeks, that's 351 00:16:44,000 --> 00:16:47,040 for sure. So this is Surly's barbecue and 352 00:16:47,040 --> 00:16:49,680 dive bar. They do BBQ, burgers and wings, 353 00:16:49,680 --> 00:16:52,000 cold beer, live sport, great music. 354 00:16:52,040 --> 00:16:54,360 Now they've got a place in Sydney already, but I think 355 00:16:54,360 --> 00:16:56,080 they're building a new one in Newcastle. 356 00:16:56,320 --> 00:16:58,800 And when you say on the Cairns, you don't mean on the booze, you 357 00:16:58,800 --> 00:16:59,880 mean spray paint and. Wolves. 358 00:16:59,880 --> 00:17:03,440 Yeah, I met Nathan and the guys from Surly's Meat Stock last 359 00:17:03,440 --> 00:17:05,640 year. They sort of hit me up and 360 00:17:05,640 --> 00:17:08,000 wanted some help. They wanted to move their brand 361 00:17:08,000 --> 00:17:09,680 forward. They already sort of had the 362 00:17:09,680 --> 00:17:13,960 dive bar aspect well and truly, you know, looked after and they 363 00:17:13,960 --> 00:17:17,760 wanted to delve more into the world of providing good quality 364 00:17:17,760 --> 00:17:21,040 BBQ at their venues. And since then we've developed a 365 00:17:21,040 --> 00:17:24,920 relationship and I'm sort of head of the artistic branding of 366 00:17:24,920 --> 00:17:27,040 this new venture. Yeah, the last couple of weeks 367 00:17:27,040 --> 00:17:30,240 been spending a couple of days at a time down in Newcastle to 368 00:17:30,240 --> 00:17:33,040 get this place all decked out. And yeah, we're hoping for a 369 00:17:33,040 --> 00:17:36,120 mid-july opening. But not only is there awesome 370 00:17:36,120 --> 00:17:39,120 art on the walls, mate, they've got a custom cabinet smoker 371 00:17:39,120 --> 00:17:42,440 about to roll in that Stefan from Brisket and Braun is 372 00:17:42,440 --> 00:17:44,840 building. And I think there's about 35 373 00:17:44,840 --> 00:17:49,840 flat screen TV's in the whole venue for live local and 374 00:17:49,840 --> 00:17:52,480 American sport always on the screen. 375 00:17:52,480 --> 00:17:55,760 So yeah, you want to have a few nice beers, some barbecue and 376 00:17:55,760 --> 00:17:57,880 watch some sport? Get down there, bro. 377 00:17:58,120 --> 00:17:59,880 And just to clarify, you're not done yet. 378 00:18:00,200 --> 00:18:02,280 Oh hell no. No, I'm not even a quarter of 379 00:18:02,280 --> 00:18:05,240 the way through yet. Wow, so those two big pieces are 380 00:18:05,240 --> 00:18:07,240 just the tip of an iceberg. Yes, yes. 381 00:18:07,240 --> 00:18:11,680 So if there's a wall, it's either going to have art, ATV or 382 00:18:11,680 --> 00:18:13,160 a neon sign on it. Wow. 383 00:18:13,640 --> 00:18:15,000 Yeah. And they're filling the whole 384 00:18:15,000 --> 00:18:17,600 place with Americana Bric, a brac and that sort of thing. 385 00:18:17,600 --> 00:18:21,800 Like, it oozes cool. This venue is out of its world. 386 00:18:21,800 --> 00:18:23,880 Like, they couldn't believe they stumbled upon it. 387 00:18:23,880 --> 00:18:27,240 So it's next to an old bank, right on Hunter St. in the 388 00:18:27,240 --> 00:18:31,000 middle of the Newcastle CBD. As you walk in, it's sort of a 389 00:18:31,000 --> 00:18:34,800 narrow opening with a staircase. Then it opens up into this area 390 00:18:34,800 --> 00:18:38,440 here where the eagle mural is. It's a couple of stories with 391 00:18:38,440 --> 00:18:41,360 like mezzanine balconies and opening roof. 392 00:18:41,360 --> 00:18:44,600 I can see New Orleans bead parties going on here. 393 00:18:44,600 --> 00:18:48,080 And there's also a rooftop, you know, I think New York style 394 00:18:48,080 --> 00:18:50,160 rooftop, beer garden, that sort of thing. 395 00:18:50,160 --> 00:18:52,360 It's gonna be absolutely awesome. 396 00:18:52,440 --> 00:18:55,960 Well, it sounds super cool and unrelated to this. 397 00:18:55,960 --> 00:18:58,200 Right. So off topic, do you remember 398 00:18:58,200 --> 00:19:01,280 what would be our number one steakhouse in Australia at one 399 00:19:01,280 --> 00:19:02,720 time? It was called Hog's Breath 400 00:19:02,720 --> 00:19:05,880 Barbecue, and it was themed with all sorts of memorabilia. 401 00:19:06,000 --> 00:19:07,360 Yeah. And as a kid, you used to walk 402 00:19:07,360 --> 00:19:09,800 in there and there'd be stuff on the walls everywhere. 403 00:19:09,960 --> 00:19:12,240 And I think this is reminiscent a little bit too of Cracker 404 00:19:12,240 --> 00:19:14,880 Barrel in America, which is like a breakfast joint, I want to 405 00:19:14,880 --> 00:19:17,280 say. But they also had it themed. 406 00:19:17,440 --> 00:19:21,480 And then some fucking genius of interior design comes in and 407 00:19:21,480 --> 00:19:24,880 just takes it all away, modernises it, and it's never 408 00:19:24,880 --> 00:19:27,400 the same. No, You're building this depth 409 00:19:27,400 --> 00:19:30,760 that creates atmosphere and buzz, and it doesn't come easy. 410 00:19:31,120 --> 00:19:32,680 No. And the beauty about this one 411 00:19:32,680 --> 00:19:36,560 here is it's a bit of a local nod to the the Newcastle Jet 412 00:19:36,560 --> 00:19:39,480 Soccer team with their logo sort of hidden up the top there. 413 00:19:39,480 --> 00:19:43,960 But before I painted this wall, there was some lino on there and 414 00:19:43,960 --> 00:19:47,240 they'd roughly sort of treated the wall and got the glue off. 415 00:19:47,320 --> 00:19:49,760 And I wanted that texture to stay there. 416 00:19:49,880 --> 00:19:51,320 Yeah. So if you look at this mural 417 00:19:51,320 --> 00:19:54,600 close up, once it's been sprayed, the paint's only sort 418 00:19:54,600 --> 00:19:56,920 of soaked into the concrete in some parts. 419 00:19:56,920 --> 00:19:59,720 This thing looks like it's been there for 20 years already, and 420 00:19:59,720 --> 00:20:02,880 I only painted it two weeks ago. So that's the sort of vibe we're 421 00:20:02,880 --> 00:20:05,840 going for, I mean. With all the AI stuff getting 422 00:20:05,840 --> 00:20:08,560 around there and all the perfectly, you know, presented 423 00:20:08,560 --> 00:20:12,120 artworks, they wanted this to still feel handmade, you know, 424 00:20:12,120 --> 00:20:14,480 like I was tied in up a bit. And they're like, oh, make sure 425 00:20:14,480 --> 00:20:16,600 you don't get it perfect. You know, if we wanted it to 426 00:20:16,600 --> 00:20:18,920 look like a sticker, we would have printed a sticker and put 427 00:20:18,920 --> 00:20:21,440 it on there. So they still appreciate, you 428 00:20:21,440 --> 00:20:24,480 know, I guess the craftsmanship and that sort of thing, 'cause 429 00:20:24,600 --> 00:20:27,680 once you see the fit out of this joint, too, and the way the guys 430 00:20:27,680 --> 00:20:30,280 in there are actually, you know, spending the attention to 431 00:20:30,280 --> 00:20:32,600 detail, it's gonna be a cracking spot. 432 00:20:32,840 --> 00:20:37,360 Yeah, you know what AI can't do? This texture it'll be able to do 433 00:20:37,360 --> 00:20:39,560 this one day. Yeah, but you've gotta print it 434 00:20:39,560 --> 00:20:41,760 and you've gotta stick it on a wall and everyone that'll go 435 00:20:41,760 --> 00:20:44,640 over and feel it will know it's just a printed piece of artwork, 436 00:20:44,640 --> 00:20:46,960 right. But this when you you feel it, 437 00:20:46,960 --> 00:20:49,440 look at it, rub your hand over it, it's got that texture that 438 00:20:49,440 --> 00:20:51,440 you know it was hand painted. Yeah, that's it. 439 00:20:51,440 --> 00:20:54,120 You know, there's gonna be tables and bar stools bump on 440 00:20:54,120 --> 00:20:57,160 this over the years and bits of pain are gonna flake off, but 441 00:20:57,160 --> 00:21:00,360 it's just gonna add to that Americana feel about it because 442 00:21:00,360 --> 00:21:03,480 it's a dive bar at the end of the day, and that's just the 443 00:21:03,480 --> 00:21:06,280 vibe they're going for. All right, we're at that time of 444 00:21:06,280 --> 00:21:08,320 the episode. It's the dish of the week. 445 00:21:08,360 --> 00:21:10,920 You made a few promises. Last week I sure did and I'm 446 00:21:10,920 --> 00:21:13,760 here to cash them in mate. All right, And what have you MC 447 00:21:13,760 --> 00:21:17,040 made? I've MC made the MC rib or my MC 448 00:21:17,040 --> 00:21:18,200 version. All right. 449 00:21:18,200 --> 00:21:20,800 And have you done the sort of cheats version where you do the 450 00:21:20,800 --> 00:21:23,320 pork ribs and then pull the bones out or have you done it 451 00:21:23,320 --> 00:21:25,880 properly? To a degree, but what I've done 452 00:21:25,880 --> 00:21:29,960 is I've pulled my pork bones out raw and I've ground up the mince 453 00:21:29,960 --> 00:21:33,280 from said pork bones. And yes, so we're making a MC 454 00:21:33,320 --> 00:21:37,440 rib out of rib meat that's been ground into that uniform Patty 455 00:21:37,440 --> 00:21:39,560 that they love. Alright, you got me interested. 456 00:21:39,560 --> 00:21:41,320 Tell me about the ingredients. Right. 457 00:21:41,320 --> 00:21:45,080 Oh, so we're actually using real pork ribs, but we're taking the 458 00:21:45,080 --> 00:21:47,760 bones out and making our own mints so that we can have that, 459 00:21:47,760 --> 00:21:52,000 you know, uniform, unusually rectangled log that you usually 460 00:21:52,000 --> 00:21:54,080 get from Maccas. We're gonna use some Mcclure's 461 00:21:54,080 --> 00:21:57,800 Pickles, some nice white onion. We're gonna season the pork with 462 00:21:57,800 --> 00:22:01,560 some big red crack and some OG BBQ sauce, and then finish that 463 00:22:01,560 --> 00:22:03,960 with some Angus and Oink BBQ sauce. 464 00:22:03,960 --> 00:22:07,440 Yeah, you got a crusty Vienna, which I've trimmed right down so 465 00:22:07,440 --> 00:22:09,920 it's not so bready. Let's hook in and see how we 466 00:22:09,920 --> 00:22:11,280 went. All right, tell me what happened 467 00:22:11,280 --> 00:22:11,880 here. Right. 468 00:22:11,960 --> 00:22:16,240 Oh, So what I've done is I've painstakingly unwrapped my full 469 00:22:16,240 --> 00:22:20,400 racks of ribs and I've taken the meat and the fat off the bones, 470 00:22:20,400 --> 00:22:22,680 have it thrown them bones away. You're gonna have to watch next 471 00:22:22,680 --> 00:22:23,960 week to see what we do with them. 472 00:22:24,160 --> 00:22:26,800 Then what I've done is I've taken that meat, I've thrown it 473 00:22:26,800 --> 00:22:29,480 through the through the KitchenAid mincer. 474 00:22:29,800 --> 00:22:33,000 Now fellas, if your missus has got a KitchenAid, which most of 475 00:22:33,000 --> 00:22:36,400 them do, next time it's her birthday, buy her a mincer so 476 00:22:36,400 --> 00:22:38,880 that you can use it because they're worth their weight in 477 00:22:38,920 --> 00:22:41,760 absolute gold. So anyway, I've put all that 478 00:22:41,760 --> 00:22:45,040 meat through the most course pass first, then I've gone the 479 00:22:45,040 --> 00:22:48,120 middle one second so that it's a little bit more I guess 480 00:22:48,120 --> 00:22:51,960 manipulatable so I can form that into our rectangle mould. 481 00:22:52,400 --> 00:22:56,040 And yeah, I've added the crack seasoning, mixed it all up, got 482 00:22:56,040 --> 00:22:58,720 it all combined. Then I tried to do the trick 483 00:22:58,720 --> 00:23:01,200 that I'll make from the butcher was doing with the coffters. 484 00:23:01,440 --> 00:23:04,160 Couldn't do it. Fuck that, put it in a greased 485 00:23:04,160 --> 00:23:07,760 banana bread tin, put that in the freezer so that I could then 486 00:23:07,760 --> 00:23:10,200 remove it. But also to the guys when I 487 00:23:10,200 --> 00:23:13,280 found the recipe online, recommend to cook from frozen 488 00:23:13,280 --> 00:23:16,480 because then you get longer time in the smoke bath. 489 00:23:16,560 --> 00:23:19,000 Oh, that makes sense. Yeah, So it takes a little bit 490 00:23:19,000 --> 00:23:22,920 longer 'cause we've we've thrown it in about 275, a sort of in 491 00:23:22,920 --> 00:23:25,080 between low and slow and hot and fast. 492 00:23:25,080 --> 00:23:27,320 Got it in there. Smoked bath, probably about two 493 00:23:27,320 --> 00:23:30,240 hours on the top rack. Once it's got close to our 494 00:23:30,240 --> 00:23:34,280 desired internal temperature. We've gone the Angus and Oink 495 00:23:34,280 --> 00:23:37,240 Pit Boss BBQ sauce. We've thrown that in the smoke. 496 00:23:37,240 --> 00:23:40,160 We've glazed it like we would have done a rack of ribs. 497 00:23:40,160 --> 00:23:43,760 And yeah, gave it a few coats and by this stage it's ready to 498 00:23:43,760 --> 00:23:44,840 assemble. All right. 499 00:23:44,840 --> 00:23:46,960 And just to clarify, you cooked it from frozen? 500 00:23:47,040 --> 00:23:48,400 Cooked it from frozen all. Right. 501 00:23:48,400 --> 00:23:50,280 But that's the trick, right? Because you get more smoke in 502 00:23:50,280 --> 00:23:51,280 it, Is that right? Well, that's. 503 00:23:51,280 --> 00:23:54,960 What I've heard like I remember doing a Diva Q master class once 504 00:23:54,960 --> 00:23:59,680 and she in her opinion was like don't bring your meat up to room 505 00:23:59,680 --> 00:24:02,120 temperature before you put it in the smoker. 506 00:24:02,120 --> 00:24:05,200 Put it in while it's still cold so that it takes longer to come 507 00:24:05,200 --> 00:24:07,280 up, therefore in the smoke for longer. 508 00:24:07,520 --> 00:24:09,840 Yeah, that makes a lot of sense. If it's up to, I would think 509 00:24:09,840 --> 00:24:12,120 that the longer it's in the smoker, the more tender the 510 00:24:12,120 --> 00:24:14,240 might meat might be. Well, let's find out. 511 00:24:14,280 --> 00:24:16,440 All right, bring it out. I'm super excited. 512 00:24:16,720 --> 00:24:19,040 Totally processed. Overworked pork lo. 513 00:24:22,920 --> 00:24:26,040 Now, I've seen a lot of these things, but I wasn't going to 514 00:24:26,040 --> 00:24:28,880 say that your party looks as good as anyone I've seen. 515 00:24:28,880 --> 00:24:31,160 Pretty proud of it. I did a test run yesterday with 516 00:24:31,160 --> 00:24:42,640 some of the meat. It was flavourful straight 517 00:24:42,640 --> 00:24:43,320 through. Can you? 518 00:24:47,040 --> 00:24:54,680 Give me a reveal shot. Oh, he's lost. 519 00:24:55,520 --> 00:24:57,560 There's some weight in that bad boy all. 520 00:25:01,200 --> 00:25:04,280 Right. This is approximately, I would 521 00:25:04,280 --> 00:25:06,880 say five times bigger than a MC rib. 522 00:25:07,360 --> 00:25:09,480 Yeah, that's it. And five times effort. 523 00:25:10,040 --> 00:25:12,760 It's MC big. MC Fuck Yeah. 524 00:25:12,880 --> 00:25:14,640 Hope you haven't MC fucked it. We're going to find out. 525 00:25:14,800 --> 00:25:16,400 Let's go. Don't forget to MC. 526 00:25:16,400 --> 00:25:19,160 Cheers. All. 527 00:25:21,560 --> 00:25:31,200 Right. You almost got a bit of a smoke 528 00:25:31,200 --> 00:25:33,680 ring to it. Almost cooking from frozen 529 00:25:33,680 --> 00:25:37,520 trick. I reckon that's on though. 530 00:25:43,440 --> 00:25:46,040 This is going to sound weird because I don't actually like 531 00:25:46,040 --> 00:25:49,520 the MC rib because all I can taste is fucking sauce, but this 532 00:25:49,520 --> 00:25:52,960 is actually a MC rib that tastes like ribs. 533 00:25:53,240 --> 00:25:56,800 And it's actual rib mate, too. But yeah, the balance is great. 534 00:25:56,800 --> 00:26:00,000 Like that white onion, I chopped that about an hour ago and just 535 00:26:00,000 --> 00:26:01,640 put it in some of the pickle brine. 536 00:26:02,080 --> 00:26:05,000 So it's not technically pickled onion, but it's sort of softened 537 00:26:05,000 --> 00:26:08,560 it up just a little bit to take away that, you know, sometimes 538 00:26:08,560 --> 00:26:12,120 that intrusiveness of people fear when they see raw onion on 539 00:26:12,120 --> 00:26:14,800 things. It does have the flavour profile 540 00:26:14,800 --> 00:26:17,360 of the MC rib though. Like it tastes like one. 541 00:26:17,760 --> 00:26:21,080 It just tastes like pork too. Yeah, it tastes better, but I 542 00:26:21,080 --> 00:26:25,120 don't know, I still love the shitty fucking Macca's bread 543 00:26:25,120 --> 00:26:26,760 that comes with it. They steam it. 544 00:26:27,560 --> 00:26:29,920 I do rodeo. That was MC Delicious. 545 00:26:30,200 --> 00:26:31,760 I can't wait to tell the rest of that up. 546 00:26:32,080 --> 00:26:34,640 I have no feedback for you. I don't think you could do it 547 00:26:34,640 --> 00:26:36,440 much better. The only thing I would say is 548 00:26:36,440 --> 00:26:39,640 maybe you get the soft white buns that they've got, but you, 549 00:26:39,640 --> 00:26:41,920 I don't know where you'd find them that big, but home run. 550 00:26:42,000 --> 00:26:44,320 That's it. The bread was good, but it's not 551 00:26:44,320 --> 00:26:46,760 the MC rib bread. It comes on that special long 552 00:26:46,760 --> 00:26:50,200 bun that they use in the recipe. They suggested using the Sarah 553 00:26:50,200 --> 00:26:53,760 Lee dinner rolls but obviously here in Australia we don't have 554 00:26:53,760 --> 00:26:56,480 them, so I still think that's bloody good. 555 00:26:56,640 --> 00:26:58,800 All right, well, it was fantastic and I love the way you 556 00:26:58,800 --> 00:27:01,720 went to the extra effort of actually mincing it because 557 00:27:01,720 --> 00:27:03,960 that's the MC Rib way. Yeah, that's it. 558 00:27:03,960 --> 00:27:07,240 The the pork riblet, I believe you can buy them at some bid 559 00:27:07,240 --> 00:27:10,440 food or PFD's and they just come frozen and you can tell when 560 00:27:10,440 --> 00:27:12,680 they're cooking them because they just drop them on the flat 561 00:27:12,680 --> 00:27:14,040 grill while they're still frozen. 562 00:27:14,040 --> 00:27:16,560 They just, like, go COO COO. They cook them on the flat grill 563 00:27:16,560 --> 00:27:18,320 frozen. Yeah, that's what it said to do, 564 00:27:18,320 --> 00:27:20,560 cook it on the flat grill. But I was like, no, I'm smoking 565 00:27:20,560 --> 00:27:22,280 this baby. Yeah, the smoking is where 566 00:27:22,280 --> 00:27:23,640 you've got the extra edge, I reckon. 567 00:27:23,640 --> 00:27:26,360 Yeah, Fuck yeah. All right, fuck up of the week 568 00:27:26,360 --> 00:27:28,120 and this is how we're gonna end the show. 569 00:27:28,120 --> 00:27:31,080 And this one was posted by Snacking for Days and they said 570 00:27:31,080 --> 00:27:34,800 got my first tattoo in Japan as a souvenir and what did you say? 571 00:27:34,960 --> 00:27:39,120 I thought I'd debunked it last week and I called it AI 572 00:27:39,120 --> 00:27:43,480 completely live on set, and you sort of tended to agree and 573 00:27:43,480 --> 00:27:46,600 admitted that we'd fuck the whole segment, but you've done 574 00:27:46,600 --> 00:27:48,800 some digging. I have dug deep. 575 00:27:49,000 --> 00:27:52,800 You have dug deep, but might I also add that if you challenge 576 00:27:52,800 --> 00:27:56,760 Jay to a tattoo, you lose. Adam Roberts learnt that the 577 00:27:56,760 --> 00:27:58,960 hard way. So truth be told, when you said 578 00:27:58,960 --> 00:28:01,880 it was, AII quickly looked at it and I'm like, I think you're 579 00:28:01,880 --> 00:28:05,080 right because a, it's almost picture perfect. 580 00:28:05,320 --> 00:28:08,280 The detail that they've got in the knife itself, the blade is 581 00:28:08,280 --> 00:28:10,920 absolutely sensational. Didn't really have any redness 582 00:28:10,920 --> 00:28:11,840 to it either. No. 583 00:28:11,840 --> 00:28:14,520 So what's happened is, I mean, we used to use some camera 584 00:28:14,520 --> 00:28:16,400 tricks back in the day when I used to tattoo. 585 00:28:16,400 --> 00:28:19,680 You put a filter over the tattoo, you put a special lens 586 00:28:19,680 --> 00:28:21,920 over your camera, and you use different lighting. 587 00:28:22,120 --> 00:28:25,160 I have to completely eat my words and I was wrong. 588 00:28:25,280 --> 00:28:27,480 So I, I went back to the original poster. 589 00:28:27,480 --> 00:28:30,680 I was pissed off because I'm like, I got catfished, you know, 590 00:28:30,680 --> 00:28:32,480 I felt bad. We're on, we're on the under 591 00:28:32,480 --> 00:28:35,440 season BBQ show and I don't even fucking know AOI and I'm 592 00:28:35,480 --> 00:28:36,880 supposed to be a graphic designer. 593 00:28:36,960 --> 00:28:41,520 So I went looking and I found out in the comments that the guy 594 00:28:41,520 --> 00:28:46,280 got the tattoo at Ryujin Tattoo in Osaka, Japan. 595 00:28:46,560 --> 00:28:50,520 So I went looking on Google Maps and I zoomed all the way into 596 00:28:50,520 --> 00:28:53,080 the address. But then I'm like, I have been 597 00:28:53,080 --> 00:28:56,240 catfished because there was no fucking tattoo studio there. 598 00:28:56,720 --> 00:28:58,680 Yeah, right. But where's the tattoo studio? 599 00:28:58,680 --> 00:29:00,040 I can't see. Barbecue shop. 600 00:29:01,200 --> 00:29:04,160 Wow. So I look around, I walk around 601 00:29:04,160 --> 00:29:06,040 a little bit, no tattoo shop here. 602 00:29:06,280 --> 00:29:10,080 So I go to Google reviews and it looks like they're on the 2nd or 603 00:29:10,080 --> 00:29:13,120 the 3rd floor and they've got some great reviews for their 604 00:29:13,120 --> 00:29:14,640 tattoos. So they do exist. 605 00:29:14,640 --> 00:29:18,600 So I think they're up here in this Uncle Sam building. 606 00:29:18,840 --> 00:29:20,800 Yeah, right. All right, these are some of 607 00:29:20,800 --> 00:29:23,080 their tattoos. They do some great detailed, 608 00:29:23,080 --> 00:29:25,560 fine line work. Do these look like a? 609 00:29:26,000 --> 00:29:28,240 No, these ones don't. All right, what about these 610 00:29:28,240 --> 00:29:30,200 ones? No, because if you look on that 611 00:29:30,200 --> 00:29:33,040 one with the bandages you can see the whip shading and that 612 00:29:33,040 --> 00:29:36,440 sort of thing going on, which you can only really achieve by 613 00:29:36,440 --> 00:29:39,400 using the mag on your. Needle all right, so he's done a 614 00:29:39,400 --> 00:29:42,240 really good job of these tattoos fine line work like. 615 00:29:42,520 --> 00:29:45,400 Very fine line. Explain the difference for me 616 00:29:45,440 --> 00:29:49,080 between the tattoo needles. Well, so needles start at 617 00:29:49,080 --> 00:29:52,920 obviously single needle with a really small gauge and can go 618 00:29:52,920 --> 00:29:55,760 geez, whatever number you can think of they can go up to to 619 00:29:55,800 --> 00:29:57,840 now. But quite often say for example, 620 00:29:57,840 --> 00:30:04,120 my tattoos range from A5 liner and an up to an 8 or a 12 liner 621 00:30:04,120 --> 00:30:06,680 for the bolder lines. But yeah, these ones to be a lot 622 00:30:06,680 --> 00:30:10,120 of it would be predominantly single needle, even the shading. 623 00:30:10,440 --> 00:30:13,680 Wow, so they're time consuming. Very time consuming and you've 624 00:30:13,680 --> 00:30:17,440 got to be very skillful too. I contacted the tattoo shop and 625 00:30:17,440 --> 00:30:20,680 I'm like, is this real? Is this tattoo real or ever been 626 00:30:20,680 --> 00:30:23,920 catfished? So they contacted the owner of 627 00:30:23,920 --> 00:30:26,560 said tattoo and they've sent you this video. 628 00:30:26,600 --> 00:30:32,280 Let's watch and listen. It's not moisturized so it 629 00:30:32,440 --> 00:30:36,880 doesn't look as brave, but definitely not AI. 630 00:30:42,640 --> 00:30:47,400 Not AI, so tell Sai he'd get fucked. 631 00:30:51,520 --> 00:30:53,000 This is something you'll never hear. 632 00:30:53,000 --> 00:30:58,920 Our wives say I was wrong, very wrong, and I apologise. 633 00:30:58,920 --> 00:30:59,640 I've never. Heard that? 634 00:30:59,640 --> 00:31:01,040 Have you ever heard that? Heard what? 635 00:31:01,040 --> 00:31:03,680 I've never heard I'm wrong and I'm sorry. 636 00:31:03,680 --> 00:31:05,400 Have you ever heard as a married man? 637 00:31:05,640 --> 00:31:11,520 No, and I'm wrong for saying that and I'm sorry. 638 00:31:14,720 --> 00:31:19,400 So this is them Ryu Jean tattoo in Osaka, Japan and you, you 639 00:31:19,400 --> 00:31:21,280 should go give them a follow. I will. 640 00:31:21,280 --> 00:31:24,920 I am going to be getting a tattoo from Jay because I lost 641 00:31:24,920 --> 00:31:27,520 the bet and I believe I have the design. 642 00:31:27,520 --> 00:31:32,440 I'm gonna you're gonna tattoo on my leg, AI with a cross through 643 00:31:32,560 --> 00:31:34,320 US. It's a really wobbly line. 644 00:31:35,800 --> 00:31:38,480 All right, not to end on that note before we end off this 645 00:31:38,480 --> 00:31:42,520 episode, Teddy, he has done the intro to our show before, and it 646 00:31:42,520 --> 00:31:44,960 was his first meat stock. And his dad wants to give 647 00:31:44,960 --> 00:31:48,080 everyone a big thanks who made Teddy's day so special. 648 00:31:48,080 --> 00:31:51,800 Teddy's a he's a little legend and already hook, line and sink 649 00:31:51,800 --> 00:31:54,400 in the BBQ at the ripe old age of four. 650 00:31:54,560 --> 00:31:57,240 So he got a ton of stickers over the weekend and they went 651 00:31:57,240 --> 00:31:59,800 straight on the freezer. It was a huge day, they said, 652 00:31:59,800 --> 00:32:01,400 But he stayed awake for the whole day. 653 00:32:01,400 --> 00:32:03,040 That's a big deal for a four year old. 654 00:32:03,040 --> 00:32:05,960 It is a big deal. So Teddy loved handing out his 655 00:32:05,960 --> 00:32:07,760 stickers. Did did we get any of his 656 00:32:07,760 --> 00:32:09,680 stickers? He didn't have his own, did he? 657 00:32:09,680 --> 00:32:12,600 He collected everyone else's. Well, it says, and Teddy loved 658 00:32:12,600 --> 00:32:15,520 handing out his stickers. You got one on your laptop, 659 00:32:15,520 --> 00:32:16,640 don't you? Teddy's. 660 00:32:16,800 --> 00:32:21,320 Yeah, I'm pretty sure. No, no, Teddy there. 661 00:32:21,320 --> 00:32:22,720 Teddy. Hook us up, bro. 662 00:32:22,720 --> 00:32:26,320 Yeah, we gave you a skateboard. And we'll end on this video by 663 00:32:26,320 --> 00:32:27,040 Teddy. You ready? 664 00:32:27,240 --> 00:32:31,800 We're ready give. Me stop thank you field thank 665 00:32:31,920 --> 00:32:37,160 you everyone else for my scrapbook thank you under season 666 00:32:37,200 --> 00:32:41,280 BBQ so. On Yeah, Teddy. 667 00:32:41,280 --> 00:32:43,440 That's it, that wraps up this MC episode. 668 00:32:43,560 --> 00:32:47,120 Yes, let's get this wrapped up so we can finish those 669 00:32:47,280 --> 00:32:50,760 delectable portions off. But yeah, made it this far. 670 00:32:50,880 --> 00:32:52,760 Thank you. Like, subscribe to all the 671 00:32:52,760 --> 00:32:55,000 things. And yeah, we're on our way to 672 00:32:55,000 --> 00:32:57,040 100 episodes. We're charging through. 673 00:32:57,040 --> 00:32:58,880 And any feedback you can leave us. 674 00:32:58,880 --> 00:33:00,600 Start an argument in the comments. 675 00:33:00,600 --> 00:33:03,280 Let us know how your cooks are going, if we've inspired you, 676 00:33:03,280 --> 00:33:07,640 jump in the DMS. And yeah, J handles all that sort of thing. 677 00:33:07,640 --> 00:33:09,080 So that's who you're speaking to. 678 00:33:09,120 --> 00:33:11,480 I'll be getting a tattoo off you sometime soon. 679 00:33:11,480 --> 00:33:14,800 And yeah. What is See you next Wednesday. 680 00:33:15,920 --> 00:33:18,680 Depends how late you are. A few Wednesday episodes when 681 00:33:18,680 --> 00:33:21,200 you were in Texas. So when I was in Texas, guilty 682 00:33:21,200 --> 00:33:25,440 of I I was in the air, I fucking couldn't post the episode. 683 00:33:25,440 --> 00:33:28,280 It did end up being posted technically on Wednesday in 684 00:33:28,280 --> 00:33:31,200 Australia, but my excuse was it was Tuesday where I was. 685 00:33:31,200 --> 00:33:34,960 It was Tuesday in the home of BBQ, so that's what matters. 686 00:33:35,080 --> 00:33:37,480 That's it. But anyway, see you next 687 00:33:37,480 --> 00:33:37,800 Tuesday.