Episode. 88 We've been fucking waiting for this one.
This is 2 fat ladies. Bro bingo.
Bingo, 2 fat blokes talking about.
Barbecue, that's what it is. Pretty much.
I've put on a bit of weight. Lately, Oh I haven't.
I haven't been on holiday though.
I've been saying fuck it way too often.
You know, like sometimes you're like air, whatever, and you do
that for enough months in a row, kind of catches up to you.
Yeah, bloody oath like. My belly is literally bumping
against the table here and like rattling the table.
It's starting to really annoy me.
On the menu this week, Soup. All right, who?
All right, who's doing our intro I.
Don't know, is someone cool? You're telling me you don't eat
sausages for the shade? No, you don't.
I do. Hey guys, you know what they
say? You can beat an egg, but you
can't beat a root. That has nothing to do with BBQ.
Anyway, I'm Zach from Zach's Smoke Show and you're watching
the underseason BBQ show. Coming to you live from downtown
Foster to our boy Zach. Do you eat sausages for the
shape? Yes, I like to eat Mars bars and
turn them upside down so the veiny bit touches my tongue.
I. Don't know if you're allowed to
say that. We did.
All right, that's Zach and we featured him on the show a few
weeks ago and he is getting hundreds of millions of views on
his videos. Go and give him a follow Zach's
smoke show on Instagram and a big thanks to him for doing
that. Bloody oath and he messaged me
the night that we put that episode up and he reckons he's
peaked. Being on our show is his
absolute highlight. Not 300 million views.
Nah fuck that mate, it's our 4 views.
Alright, what is in this episode?
Right. Oh so our girl over the ditch NZ
BBQ chick. She's back up to her antics so
we got some of her dishes coming up on the menu.
We've also got the triumphant return of Bark or Burnt and it
wasn't one of my strong points at school, but we got some beef
maths. All right, you're looking Flash.
Today. Thanks mate.
Yeah, I stole this T-shirt off you and now I'm going to wear it
today and give it back. And because yeah, as mentioned
earlier, you could probably do with the double XL mate all.
Right, and you got the Space Cat BBQ.
Space Cat BBQ hat mate. Very, I guess, intergalactically
themed tonight. Right.
Yeah, you're very spicy. But meanwhile here I'm repping
team carnivore repping. Team carnivore, especially team
Carnival black, hardcore carnivore black.
That's the vibe you're giving off.
Bit of activated coconut charcoal there.
It's a. Little bit of white rub on the
top though. Salt and Piss PG.
Alright, let's move into it and stop talking shit.
This is Shani AKA New Zealand BBQ chicken.
She is at it again and these are grilled jalapeno cheese and
garlic pitters. Look, Shani got the memo.
Will it, poppa? Yes, it fucking will.
She said I've been seeing these online heaps lately so I had to
give them a go. So this is not a recipe she's
come up with, but I think she's perfected it.
I haven't seen them and I'm very happy that I am witnessing her
version first. So it features brisket, jalapeno
and cheese sausage filling and then it's put on top of some
cheese filled garlic pitas. And then she sprinkled some
Butcher's Axe BBQ Woodlands, garlic and gyro rub on them.
And then she cooked them directly over the coals, meat
side down until a nice crust formed on the meat.
It's almost like an Indian chiropan in it on the pita
bread. That's a great analogy.
Not that pita bread's Indian, but anyway.
Once they had the crust, she flipped them over, moved them to
indirect cooking until done. And she says the family loved
them. Fuck yeah, she's got some hungry
mouse to feed in that house. This picture family.
I'd eat all that. Yeah, who you really share with?
All right, this next one looks spectacular, and it was posted
by Nadine Glanville. And it's a pork ramen with
chicken and smoked pork broth. Yum.
So with the chicken and smoked pork bone broth, she cooked it
with shiitake mushrooms, garlic, ginger, spices and then finished
it with bonito flakes. She said it was her first time
making proper stock. Hell yeah, this is my sundae
Arvo on a chopping board right here.
And that's the said pork that she put into the dish, which
looks absolutely sensational. She served it with with soy
eggs, chilli oil mix from toads, kitchen cupboard, dried kelp and
fried shallots, and of course the roast pork.
Hell yeah. How good does that?
Let's just. I just want to swim in it.
Making your own broth is kind of like an ordeal, but I guess once
you kind of do it, that's where the flavour is, right?
Once you become disciplined enough to know what to do, which
I'm going to talk about a bit later on, it just becomes second
nature. OK, next this dish is a serving
suggestion for smoked bacon, chilli jam, breakfast sausage.
MMM, I've never thought about this putting it on a sweet
waffle, but I reckon I'm going to have to try it.
So the dish features simple waffles, chilli jam, caramelised
red onion, more chilli jam, spring onion and Angel hair
chilli. Righto, let's do it.
And it was posted by Vex Meats. Yum.
VEX. VX Vex Meats.
Now Vex Meats they are making small batch handmade sausages
produced in the UK and his name is David Waterton.
Cool, I love that logo. That type font there is awesome.
Yeah, that's like ultra modern, hey.
Yeah, it's almost Art Deco space modern.
All right, so the sausage in question, they say they wanted
to make a sweet spiced breakfast sausage, more sweet than spicy,
but with some distinct jammy lemon white pepper flavours
coming through. And they used Smokery's smoked
bacon jam. Sounds bloody sensational.
I love the way that two people are teaming up with each other
to make a craft sausage. Hell yeah.
So here's the thing about sausages.
Almost all the sausages that you buy at most butcher shops and at
the supermarket, they kind of just like run everything through
the mincer. Yeah, that's it.
There's a few viral blokes getting around making all these
fancy sausage concoctions, but they're not artisans.
They're not really giving, I guess, a nod to the true craft
of sausage making. They're, as you say, just
throwing it all through the mincer and into a tube.
But these guys are a bit more mindful of their textural, I
guess, applications. Yeah, I agree.
With you. So when everything does get run
through a mincer, what you get is the same texture and the
flavours kind of get muddled. So one bite is the same as the
next bite is the same as the next.
Bite exactly right. So here on the left are Texas
Hot Links made by Vex Meats, made with beef Chuck and pork
shoulder, seasoned with sweet and smoked paprika, cracked
black pepper, garlic mustard and cayenne, and then loaded with
pickled jalapenos and mature cheddar for extra richness and
bite. How is the depth of that a hog?
Any colour. Sensational.
So good. So they.
Grind the meat, season and mix it, and then they gently fold
through the rest of the ingredients.
They say that the cheese isn't broken up, the herbs aren't
bruised. You can taste the different
elements and textures and flavours as you eat through the
sausage and with each bite. But yeah, if you're putting
everything through the mincer and it's all coming out at the
same texture, it's essentially just slop in a tube.
So what's happening here is each month they're taking pre-orders
for their sausages. They do 3 flavours each month
and you can find out more at vexmeets.co.uk.
Hell yeah, check it out. The sausage game is starting to
elevate. Bloody oath, especially in the
UK too. Yeah, they're pretty lucky over
there. Yeah, that's it.
All right, bark or burnt. We haven't had this one for a
while. It's back.
It's sparkle burns back. It's kind of hard to find them,
to be honest. Yeah, I reckon especially now
with how educated we all are. And I have in the past been
guilty of perhaps putting things up that I think are burnt, but
they turned out not to be. Burnt.
It wouldn't be like you to try and trick me.
All right, what's this one? Jeez, this is a good one to
start with. Look, I'm going to go out there
and say that with how over glazed that source is on the
top, I reckon that's borderline burnt.
So it was posted by Can we please stay calm?
And they say this is the no wrap method.
Yeah, I reckon his sugar content's a bit too high and
it's burnt. So he said.
Boy did these turn out great. I will probably stick with this
method now. Great bark, great bite, no
complaints whatsoever. Do you think my bark is too dark
and he's welcoming feedback? So you reckon that it's fine,
he's just got too much sugar? Any sauce?
Yeah, I think it's a bit over. You can sort of tell by some of
these flaky black bits on the side there.
But to me, I mean, to achieve a colour that dark, you're usually
relying on a black rub, which he hasn't used.
So I'm going burnt. All right, so he says.
I wanted to up my rib game and I've seen a lot of people have
great success with the no wrap method and he looks like he's
seasoned them pretty well. Yeah, they're definitely
seasoned, but there's no black rub there.
So the recipe he follows load, he said, was to cook them for
five hours at 275 F and that he was told they would come out
perfectly and to put faith in the process.
Yeah, I'm sticking with burnt. Yeah, so that sounds like a
little bit too high for me, but he has that.
I mean, that's not burnt yet. That's just a really dark sauce.
Yeah, it's a very dark sauce, but yeah, I reckon it's the
sugar content has sort of gone a bit more towards molasses.
All right. If I was going to do these
again, my feedback would be I think you've got the timing
right, but I think you could probably knock that BBQ down to
say 250 or 225. And probably wrap them.
You don't have to wrap. I actually prefer when you wrap
them. You lose that barky crispy outer
texture and I prefer that on ribs.
So actually like dry ribs for that reason.
And I actually do like ribs that aren't wrapped personally.
I get that you are sacrificing some texture, but I enjoy the
outer crust. Yeah, I mean, if I'm doing dry
ribs, I'm not sourcing at all. Maybe a bit of a vinegar spritz,
but yeah, I'm just letting the rub do the work all.
Right. I'm going to say borderline, but
I'm going to lean towards the not burnt, but you're going for
burnt. I'm going for burnt just first
impression off the calf. Burnt all right next.
Oh fuck, that's a good char. Now look, I'm going to say
that's bark. It's a solid.
Jar. It's a solid char.
Look a bit closer and tell me whether you agree still.
Oh yeah, I'm still going, Still going Char.
But yeah, I mean, what's the inside look like?
This is another you work real hard to fucking get these
tricky. So the steak was posted by Top
Dog Barbecue and he says one of the most beautiful steaks I have
purchased and cooked and that's a great looking steak.
It is a great looking steak but with how thick it is and still
on the bone, you got to cook these bad boys slow.
He covered the steak in Diamond kosher salt and then stored it
in the fridge overnight on a wire rack.
He then rubbed it down with a bit of duck fat.
Fancy. Cock fat and seasoned with some
homemade chili powder using red and green chili powders.
He's making his own chili powders, garlic powder, onion
powder and a few other spices. Good looking rub.
It is. It might be a blackening rub.
It then went on the smoker with a mix of charcoal and cherry
wood AT225F for 1 1/2 hours and then he rested it for 25 minutes
and then he seeded directly over the charcoal alternating sides
every 30 seconds. Yeah, look, I reckon, and what's
happened is he's got his probe in there while he's searing it
and it hasn't reached his desired temperature quick
enough. He's probably rested it for too
long. Yeah, that's where the burnt
sort of thing has occurred. But I would still smash.
Yeah, but is it buck or is it burnt?
It's fucking both. He got a big one.
Look would smash. It's burnt but I'd I'd smash.
So he says the crust took just two minutes and 30 seconds to
form. The rest period was 15 to 20
minutes. The internal temp was around 133
to 135 Fahrenheit. And you always said this is
slightly edging towards burnt, but does does this look burnt to
you? No, that's what I mean, he's
he's cooked it beautifully inside, but they're that, I
mean, it could have been the rub that sort of, you know, it could
have had a sugar content once again and it gave off that that
sort of black fucking. Here we go.
This is his whole aim is to try and get me to backpedal.
But at first glance it, I mean, it's not bark because he hasn't,
hasn't cooked it long enough. So yeah, he's burnt the he's
burnt the crust, but it's still a fucking win.
I would say there's an extremely fine line between having a
perfect crust on a steak and then you slightly get that BBQ a
little bit too hot or you don't turn it regularly enough.
And some of those like little bits do turn into charcoal and
that flavour kind of can sometimes ruin the taste of the
meat. Yeah, that's it.
That's why when people are usually doing these cuts of
meat, they don't even use a rubber.
It's just salt and pepper because they're not going to
burn and create that blackening crust.
Well, I would smash fucking Oath.
Looks great. Well done.
And yeah, look, it's a it's a fine line sometimes when it
comes with steaks, especially when you're trying to get that
internal temperature up, but you're fighting this fire that
just won't let go. It's happened to all of us.
Alright, next one. Is this sausage bark or burnt?
It's definitely burnt, but you put that in the fridge and eat
it cold the next day. It's going to be all fucking
time. This reminds me of my childhood.
Fucking no. And it's funny we should say
that because Sting like a Vespa posted this and they said when
your 12 year old cooks you dinner, it's burnt sausage and
beans with melted cheese on top. The 12 year old cooked this.
Yeah, right. For mum.
I think Sting like a Vespa. Probably mum or Dad.
Yes, it's definitely burnt, but hey, 10 out of 10 E for effort.
Well, what I would say now is this kid can now fend for
themselves. Bloody oath mate, this is.
Where mum and dad stop cooking your dinner and you start
cooking your own dinner. Because if you can do this at 12
bro, you can cook. And this is peak British
cuisine, don't forget. They put the cheese through it.
Yeah, it's fucking got the fancy cheese in the beans, mate.
All right, let's move on to some talking points.
Now. This is a video that popped up
in my feed, and it's one of those videos where you're like.
Really. Hang on, man.
Hang on man, let's watch. How many whole cows do you need
for the whole fleet for one day? We have now 29 chips, right?
Yeah. Just make a guess because I know
you're never going to come up with the right number.
Whole cows? What?
The 100. Cows. 500 cows. 12,500 cows.
No. Yeah, think about how much beef
you find over one chip here. So true. 12,500 cows.
So the original video was posted by Chica and Freddie and they
are food and travel influences and they interviewed one of the
executive chefs on a Royal Caribbean cruise ship.
You might be talking beef, but I can smell porkies.
So let's break this claim down. He very clearly says that across
the entire fleet, and I think they've got 29 ships that they
go through 12,500 cows, not steaks, cows a day.
So the average usable beef off a cow is about 225 kilos.
So that is 2800 tonnes of beef a day.
Wow. That's his claim.
It's like 2.8 tonne. 2800 tonnes.
It's 2.8 million kilo. Maybe a little baby cruise ship
doesn't even weigh that much. All right, so I went digging
into the mass a little bit. 12,500 cows a day eaten on 29
cruise ships. It sounds pretty crazy.
There is about 154,000 people on board at any given time across
the entire fleet. If it's packed, if every room's
taken, yeah, my maths isn't great.
I'm not the greatest at maths, but that equates to over 18
kilos or about 40 lbs of beef per person per day.
And that's at maximum capacity. That's everyone, including the
vegans. Yeah, that's it.
So 12,500 cows a day is nearly 5 million cows a year, and that is
more beef than Texas annual beef production.
Even if he meant 10% of that 1250 cows a day, that's still
1.8 kilos of beef per person per day.
Yeah, right. And that's not taking into
account, you know, the breakfast buffets, the chicken, the fish,
the pork dishes, all that sort of thing, just straight up beef.
Now if you're at home and you've been on these cruise ships and
you watch everyone at the dining room and they're all eating beef
and you're like Jay, you don't know much about cruising.
I am a two time bronze belly flop champion on Royal Caribbean
cruise ships. This guy's talking and walking
the tour. I've.
Eaten more steaks at these fucking restaurants than most
people. So what I would say is my
legitimate guess is they go through about 150 cows a day or
pretty much 1% of what he said. But again my maths is not good
so let us know in the comments. But I would say that the average
beef per day eaten per person on board would be about two 300
grams maybe. Oh, you would imagine, because I
mean even 300 grams steak's still a good good sized portion.
Yeah, and anyone that's been in the dining room of a Royal
Caribbean cruise ship, their steaks aren't that big anymore.
Little thin things. Is it all like buffet style or
sit down to order? You've got a choice.
You can either go to the buffet or you can sit down in the
dining room, or there's specialty restaurants.
If you go to the specialty restaurants, of which there's
probably only 150 people in the restaurant, they're all having
proper, really good big steaks. But if you go to the dining
room, you're going to get like 150 grams tops.
If you go to the buffet, they don't even have steak.
Yeah, I could very well be wrong.
If I'm wrong, let us know in the comments.
But that's my guess. It sounds ridiculous, right?
12,500 cows a day. Well, it's more so ridiculous.
Tell us the fact that that's, you know, equates to more than
what Texas can produce. So yeah, come out swinging,
Royal Caribbean. OK, let's move on to some
talking points and this platter. Do you remember it?
Vaguely. So it was a platter done by
little ifus ribs and bibs from North Wales and you gave it an
8.6. Solid.
We gave it a huge rap and the only real criticism we might
have said was it was a little bit meat heavy.
Probably could have done with some more sides and maybe it was
a little bit messy but to be honest it was solid BBQ.
Yeah, yeah, it's a win. So they sent us an update and
they say hey just a message of appreciation and a thank you for
sharing the tray I done last year.
It really helped with exposure for my spawn business.
So honestly thank you so much. This photo is from yesterday's
event and customers loved it. Looks like a level up.
It is a level up I spy bit of an ox tail up the top there.
Looks great. Fuck yeah.
All right, so they put together 45 of these trays for a home
collection event. They've done more before, up to
100 trays in the past, which is wild and I'll tell you why in a
second, but they have since been limited by council to numbers
lower than 100. Yeah, we've got a few mates that
the old council stepped in from the old servant from home game.
But anyway, yeah, how good does this look?
I'm going to guess that so many people are literally parked at
the front of someone's house. I guess, Yep, that council of
kind of like I said, hey, you can't do this anymore.
Well, everyone's got a Karen on their straight too, So.
So all they're having fun, I'm gonna DOB on them, yes.
Every street has one of them, right?
So he says they cooked 49K briskets, 6 Boston butts, 16
racks of short ribs, 10 racks of pork ribs, 50 beef cheeks, 200
sausages, 6 pork bellies, 6 Turkey breasts and loads of
oxtail, along with pit beans and slawa.
Amazing. So here's where it gets crazy
for me. They are cooking all of this
barbecue on just two small pits, he says.
It's basically a marathon of cooking and determination and
holding and reloading. You'll that that's it.
But I mean, if you've got your equipment dialled in, sometimes
it might be a little bit more daunting stepping it up into
something new or just sticking with what you know.
Well, I love Oklahoma Joe's because you can get yourself a
offset that's decent enough in quality.
It's a great point to start with, but if you're cooking at
scale it can be really hard to manage temperature.
Yeah, that's it. All right, so he says the
challenging part is I only have a 90 gallon offset and a
Oklahoma Joe to produce that many trays on a small pit.
It's very difficult, but I love that impossible challenge.
Just he might be a bit of a saddest mate.
Just make it easier on his self bro.
And this is their team and that I'm not sure, but that little
girl, there might be little iphis, I'm not sure.
And he says my girlfriend helps with the serving and I 100%
couldn't do it without her. This is just a little small team
and they're banging out 45 platters.
They've done up to 100. Here's the.
Two of them producing that platter out of that setup.
This is amazing. It's pretty phenomenal.
I think they've got a little small re kitchen and I think now
what's happening is, and I could be wrong here, but it looks like
they've had to go to a park or something to serve because maybe
they can't do it out of the street.
Anymore. Yeah, somewhere with a bit of
parking. But I mean, it looks as if you
sneeze too heavily. You'd blow that gazebo.
Over 45 trays, yeah. It's moving.
Absolutely crazy, well done. Congratulations.
That is a lot of BBQ to cook in very small pits and you seem to
be managing it. And not only that, you're doing
it at scale. Bloody oath and doing it well.
Looks great, looks really good. All right, so moving on the meet
police, they're out to get us. Alright, so let's watch what
happened here. Ready.
Let's go looking at here. We're looking at a brisket that
is not visually appealing on one side at all.
There's a few bits that have gone brown.
I'm not sure. Would you just trim that off or?
I love these guys, but let me tell you.
What you're actually looking at. All right, I'm going to skip it.
Jess Priles, she jumped onto this video.
She schooled us. Apparently the cows are sprayed
with a hot water wash during the processing to kill off any
bacteria on the outer carcass. And she's saying that sometimes
it can slightly cook the meat. It's got nothing to do with an
imperfect cry back, which is what we claimed.
There you go. So I'm starting to think that
that guy from the BBQ Central show, I'm starting to think he's
right. About what?
We don't know what we're talking about.
I could have told him that. All right, thanks to Jess Proles
for jumping in there and clarifying that 'cause we had a
guess and it was fucking wrong. Yeah, that's it.
I mean, but that's what we do, we guess.
We have good banter and we've got like heaps more followers
than that other guy. Yeah, but we don't have a Meet
Science degree hanging up on our wall like Jess does.
No, but we've had Jess on the show.
Yeah, there you go and. We've got Jess hijacking our
reels. And I'm wearing a stuff.
Fucking oath all. Right, meet the pitmaster.
I've been meaning to do this one for a while and we've got a bit
of a backlog, but these images were sent to us by Lee from
Henry's Smokehouse. Cool.
So the plot thickens. He says hey guys, I'm just about
to return to my venue in the UK after a great BBQ pilgrimage in
Austin and Lockhart after spending time with Norma Jean
Black, the queen of barbecue. And he even met Aaron Franklin.
Amazing. So he did Lockhart, which is old
school BBQ through and through. And then he went and did Austin,
which is more new school BBQ, even future school BBQ.
So Lockhart is the spiritual home of BBQ though, right?
Yeah, I think in Texas, because you've got Smitty's there,
you've got crites there, these are the proper old school
traditional brick pit barbecues. Yeah.
Cool. So he's taken all that
inspiration home and he says we are Lancashire's only authentic
family owned smokehouse using offset smokers and one of the
very few in the UK. Cool.
So he says I personally smoke through the night with the Texas
gold standard of post oak with cherry so that it doesn't leave
that bitterness that Mesquite can.
It gives a really good bark and layered depth.
Science. So this is a Henry's Hammer 2.5
kilo beef shin which feeds about 6 apparently.
Little pigs in blankets on top there by the look of it too.
He said my family are both UK and U.S. forces.
My grandfather was American and I was British Navy along with
many of my family and he was awarded the Queen's Award for
voluntary Service for supporting veterans.
And what we're looking at here is a really cool looking brisket
hoagie. Hell yeah.
How good are those cuts of meat hanging up there that look?
Great, and this is the pub itself.
He says that it's like a kind of Roadhouse style smokehouse on
the side of the M55J3 near Preston, UK on the way to
Blackpool. Yeah, cool.
I reckon I've probably driven past it.
I've been to Blackpool. So if you're in the UK, go and
check it out and send us some photos of the food because it
looks pretty. Cool.
Hell yeah. And I've put this photo of the
pub here in the summer so you can make your obligatory English
weather joke. Yeah, but that day I.
No, that's the photo he sent me. Come on mate, there's no blue
skies in fucking Lancashire jokes Nah, beautiful part of the
world. You had me going then too.
Got to get you back somewhere. All right, let's move on to our
dish of the week. And last week you made a MC rib.
And what are you MC making this week?
Right O so last week was a bit of AI guess a bit of a Segway
into what was happening this week, because when I did the MC
rib, I took as much meat and fat as I could off the pork rib
bones and then turned the mince into our MC Patty.
But don't fear, those bones did not go to waste.
So what I did while I was doing that was I chucked those bones
in the smoker with the Super smoke function on for a couple
of hours just to get a nice bit of colour about them.
Then I threw them all into a big crock pot with some some chopped
up onions, some celery ends, some carrot.
What else we got in there? Spring onions, just it all in
some boiling water and made my own bone broth.
I've let that boil away for about 6 or 7 hours.
Did. You have to top the water up.
Yeah, yeah, You got to keep topping the water up.
You can keep going for days, mate.
Like, I remember back in the winter, my mate Nathan, he used
to have a bone broth sitting on top of his wood heater and it
would slowly simmer away for weeks.
And he'd just keep topping up the water, skim off a bit of the
broth and just drink it just because it's full of nutrients
and can be good during those colder months where you might be
getting sick, that sort of thing.
But this is what I'm doing every Sunday nowadays is when I'm
chopping up veggies, meal prepping through the week.
Everything goes into a bag in the freezer.
Then on Sunday, all the bones I've saved, all the veggie ends
I've saved go into this pot and I make a stock.
And if I don't use that stock on that day, you can just put it in
ice cube trays and you've got frozen stock always on hand.
You've got like a classic, you know, supermarket roast chicken.
Don't throw the carcass out, throw it in some boiling water.
You know, you RIP all the last bits of meat off it.
You get the goodness out of the bones.
And yeah, just making your own stocks and that sort of thing.
So anyway, back on topic. What I've done is after a few
hours I've strained all that off and that there is now our smoked
pork bone broth. I've gotten rid of a fair bit of
that meat off the bones too and put back in the pot.
Then what I've done, I've actually thrown my veggies into
the smoker on Super smoke just to get a bit of flavour about
them. So I've got a leek, some onion
and some pumpkin, thrown it all back in the pot.
So yeah, to make the soup go a bit further, I've thrown in some
carrot, I've thrown in some white potato and we've simmered
that away till everything's nice and soft and nice.
Big chunks of pork in there. Then I've just thrown the soup
blitzer on there. I like to sort of add a little
bit of boiling water until you get the right consistency of how
you want your soup thrown in. A heap of sour cream too.
We're going to have that today, mate.
A bit of smoked pork bone pumpkin soup and I've also made
some croutons to throw in. There.
Oh, very fancy. Very.
Fancy some croutons? So let me get this right.
You smoked the bones and then on top of that you've also smoked
the veggies. Yes.
Cool. I don't know if it translates
but yeah. And also too, when you find out
soups, throw some barbecue rub in there, flavour it up all you
want. Bring around.
Bit of a winter warmer, this one.
When it comes to soup, there's no rules.
Just fucking Chuck it all in. Quite often when you're doing a
Pumpkin 1, you can. I like trying to do like a bit
of a Thai Curry pumpkin soup. Sometimes you throw in some some
spices, some coconut, bloody milk and all that sort of thing.
Some nice fresh ginger and lemongrass.
Yeah, I've thrown in some fried shallots on the top there 'cause
they just go with everything. And yeah, throwing some damn
Yankee Buffalo ranch on some leftover bread.
Smoked it. Croutons, mate.
So this is you trying to look after my weight.
Oh yeah, until I'm loading it with fucking carbs.
How are we gonna choose this smoked pumpkin soup baby without
the mess of doing the whole pumpkin how they like to do it?
That bit of pork shines through. I was going to say, it's amazing
how porky it is. You know when you have a really
good pan ham soup and they just blend together so well?
Those flavours. Yep, this is the same but with
pumpkin. And heaps less farting.
This is unreal. This is.
So good bro, this is this is winter right here, get on it.
The problem is with soup. I feel like I could eat an
unlimited amount like especially when it's good.
Soup is a drink. The problem is you make a really
big batch, you think, oh it's going to last all week and then
fucking two days later it's all. Gone.
Well see, I love making a massive batch of pumpkin soup,
portioning it, and then like freezing it and reusing it in
other things. Like I love using it as a pasta
sauce base. So if you fry off some onion and
chorizo then throw pumpkin soup in as your sauce base, it's
fucking unreal. Then just throw some pasta
through it. Sexy pumpkin and chorizo.
That's a combo. This is a 10 out of 10.
Look at him. Best pumpkin soup I've ever had.
Fuck. Louise is going to kill me.
It's. Starting to get to the point on
this show where people are going to start thinking I'm full of
shit because they say everything's good.
I'm really trying to be critical too, by the way, but I fucking
can't. Soup is just it just hugs you
when it goes down, doesn't it? Fucking so good they got to stop
this table from wobbling something.
You got to stop eating so much soup, mate.
Fuck it, we're going down. We're.
Going down, down in an earlier round.
I've gone around the croutons because I'm trying to be health
conscious. It's so good at the end, but.
Well, I have pretty much eaten all of mine.
You. Fucking have you need to stump
Cam your fucking bowl? We had to, we had to edit out
some of that footage because I literally just took that long to
eat it because I didn't want to put it down.
But yeah, I'm I'm nearly done. He didn't come up for air, and
that's the honest truth. OK, let's move on to our fuckup
of the week and this outdoor kitchen build was posted by
Johnny Iverson, and he is into food and beer.
Fucking looking pretty good so far.
Right. So this is like a home project
build of an outdoor kitchen. It looks like he's rendered
everything and he was starting to add ceramic cookers and pizza
ovens. Cool.
I like where this is going and then.
He sent us in these images and it's the final finished outdoor
kitchen. It looks like polished concrete
tops. It's got storage for timber, a
sink, a prep area, stools to sit at the table.
It's got fridges. It's fucking cool.
Yeah, with the fact that he hasn't cut those posts off, I
imagine. And he's going to put a roof
over it, too. So this is him cooking a pizza
in the new kitchen, and let's watch.
I fucking feel you bro. It's a Calzoni bro.
It's still a Calzoni. All right, one more time.
You know what this is? This is a man who is like me,
not mastered the art of sliding the peel.
Could you imagine you'd go into all the trouble of building that
whole big magnificent outdoor BBQ slash pizza kitchen and then
you roll up to make your first pizza on the floor?
But everything was so well like the base was so nice and
stretchy, the ingredients look like they were well dispersed
and fresh, and then the large print giveth, small print taketh
away. But this guy is not silly.
He's got some solutions and we they're going to watch what they
are already what's happening. Right.
He's got his peel and he looks like he's out for revenge.
So he's going to take us over to the pizza prep area and what's
he got? What's he got?
There's the pizza oven. There's the other little gas
oven, lots of spinning. Oh, he's got a groove into the
bench top. And now there's some way for the
peel to sit so he can slide it off.
So he obviously hasn't mastered the art of getting the peel
under the bench or under the pizza in 1 foul swoop.
But yeah, it comes with time. But I like a man that can adapt
and overcome. Yeah, look, he's done pretty
well. So great work, Johnny.
Thanks for the laugh, he says. Do you like my kitchen?
Yes we do. And he says I need a roof.
Yes you do, but something about those posts tells me he's
already thought about that. Yeah.
And is that Is that a swimming pool under the greenhouse?
Yeah, I wanna say maybe I'm not confident about where he lives,
but maybe he's somewhere like the Netherlands and that's a
like cover you'd pull on your pool to go through winter, I
guess. Yeah, so it doesn't freeze, but
yeah, it does look very European summer esque.
He's even got a cool little wood storage area there under the
benches. Yeah, that'll keep it dry.
He'd be able to season that. He's got his air fryers in the
corner. All right, that's it.
That's the end of the episode. We are punching through these.
What was that 88? 2 Fat blokes eating soup 2.
Fat ladies 88. Well, we might not be 88 anymore
'cause I think I lost a bit of weight eating that soup.
Fucking oath mate, it's a good feed.
That's it. See you in the episode.
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