1 00:00:00,120 --> 00:00:03,880 Episode. 88 We've been fucking waiting for this one. 2 00:00:03,880 --> 00:00:06,480 This is 2 fat ladies. Bro bingo. 3 00:00:06,600 --> 00:00:09,040 Bingo, 2 fat blokes talking about. 4 00:00:09,040 --> 00:00:11,360 Barbecue, that's what it is. Pretty much. 5 00:00:12,000 --> 00:00:14,200 I've put on a bit of weight. Lately, Oh I haven't. 6 00:00:14,640 --> 00:00:15,880 I haven't been on holiday though. 7 00:00:17,160 --> 00:00:19,040 I've been saying fuck it way too often. 8 00:00:19,160 --> 00:00:21,960 You know, like sometimes you're like air, whatever, and you do 9 00:00:21,960 --> 00:00:27,000 that for enough months in a row, kind of catches up to you. 10 00:00:27,560 --> 00:00:30,680 Yeah, bloody oath like. My belly is literally bumping 11 00:00:30,680 --> 00:00:32,800 against the table here and like rattling the table. 12 00:00:32,800 --> 00:00:33,960 It's starting to really annoy me. 13 00:00:35,600 --> 00:00:38,560 On the menu this week, Soup. All right, who? 14 00:00:40,080 --> 00:00:41,240 All right, who's doing our intro I. 15 00:00:41,600 --> 00:00:46,240 Don't know, is someone cool? You're telling me you don't eat 16 00:00:46,240 --> 00:00:49,480 sausages for the shade? No, you don't. 17 00:00:49,960 --> 00:00:52,800 I do. Hey guys, you know what they 18 00:00:52,800 --> 00:00:54,120 say? You can beat an egg, but you 19 00:00:54,120 --> 00:00:56,440 can't beat a root. That has nothing to do with BBQ. 20 00:00:56,680 --> 00:00:59,560 Anyway, I'm Zach from Zach's Smoke Show and you're watching 21 00:00:59,640 --> 00:01:03,080 the underseason BBQ show. Coming to you live from downtown 22 00:01:03,080 --> 00:01:06,480 Foster to our boy Zach. Do you eat sausages for the 23 00:01:06,480 --> 00:01:09,480 shape? Yes, I like to eat Mars bars and 24 00:01:09,480 --> 00:01:12,400 turn them upside down so the veiny bit touches my tongue. 25 00:01:12,400 --> 00:01:16,920 I. Don't know if you're allowed to 26 00:01:16,920 --> 00:01:18,600 say that. We did. 27 00:01:18,920 --> 00:01:20,960 All right, that's Zach and we featured him on the show a few 28 00:01:20,960 --> 00:01:24,200 weeks ago and he is getting hundreds of millions of views on 29 00:01:24,200 --> 00:01:26,840 his videos. Go and give him a follow Zach's 30 00:01:26,840 --> 00:01:29,680 smoke show on Instagram and a big thanks to him for doing 31 00:01:29,680 --> 00:01:31,960 that. Bloody oath and he messaged me 32 00:01:31,960 --> 00:01:34,880 the night that we put that episode up and he reckons he's 33 00:01:34,880 --> 00:01:36,920 peaked. Being on our show is his 34 00:01:36,920 --> 00:01:39,640 absolute highlight. Not 300 million views. 35 00:01:39,640 --> 00:01:42,040 Nah fuck that mate, it's our 4 views. 36 00:01:44,080 --> 00:01:46,200 Alright, what is in this episode? 37 00:01:46,520 --> 00:01:49,120 Right. Oh so our girl over the ditch NZ 38 00:01:49,160 --> 00:01:52,200 BBQ chick. She's back up to her antics so 39 00:01:52,200 --> 00:01:54,720 we got some of her dishes coming up on the menu. 40 00:01:55,120 --> 00:01:59,760 We've also got the triumphant return of Bark or Burnt and it 41 00:01:59,760 --> 00:02:02,680 wasn't one of my strong points at school, but we got some beef 42 00:02:02,680 --> 00:02:04,760 maths. All right, you're looking Flash. 43 00:02:04,760 --> 00:02:05,960 Today. Thanks mate. 44 00:02:05,960 --> 00:02:09,919 Yeah, I stole this T-shirt off you and now I'm going to wear it 45 00:02:09,919 --> 00:02:12,760 today and give it back. And because yeah, as mentioned 46 00:02:12,760 --> 00:02:15,280 earlier, you could probably do with the double XL mate all. 47 00:02:16,200 --> 00:02:18,000 Right, and you got the Space Cat BBQ. 48 00:02:18,040 --> 00:02:22,840 Space Cat BBQ hat mate. Very, I guess, intergalactically 49 00:02:22,840 --> 00:02:24,880 themed tonight. Right. 50 00:02:24,880 --> 00:02:27,720 Yeah, you're very spicy. But meanwhile here I'm repping 51 00:02:27,720 --> 00:02:31,880 team carnivore repping. Team carnivore, especially team 52 00:02:31,920 --> 00:02:35,080 Carnival black, hardcore carnivore black. 53 00:02:35,200 --> 00:02:36,760 That's the vibe you're giving off. 54 00:02:37,360 --> 00:02:39,560 Bit of activated coconut charcoal there. 55 00:02:39,560 --> 00:02:41,160 It's a. Little bit of white rub on the 56 00:02:41,160 --> 00:02:43,520 top though. Salt and Piss PG. 57 00:02:44,120 --> 00:02:46,680 Alright, let's move into it and stop talking shit. 58 00:02:46,680 --> 00:02:49,360 This is Shani AKA New Zealand BBQ chicken. 59 00:02:49,360 --> 00:02:52,720 She is at it again and these are grilled jalapeno cheese and 60 00:02:52,720 --> 00:02:55,960 garlic pitters. Look, Shani got the memo. 61 00:02:56,080 --> 00:02:58,400 Will it, poppa? Yes, it fucking will. 62 00:02:58,400 --> 00:03:01,360 She said I've been seeing these online heaps lately so I had to 63 00:03:01,360 --> 00:03:03,680 give them a go. So this is not a recipe she's 64 00:03:03,680 --> 00:03:05,520 come up with, but I think she's perfected it. 65 00:03:05,880 --> 00:03:09,040 I haven't seen them and I'm very happy that I am witnessing her 66 00:03:09,040 --> 00:03:11,840 version first. So it features brisket, jalapeno 67 00:03:11,840 --> 00:03:15,560 and cheese sausage filling and then it's put on top of some 68 00:03:15,560 --> 00:03:18,560 cheese filled garlic pitas. And then she sprinkled some 69 00:03:18,560 --> 00:03:22,320 Butcher's Axe BBQ Woodlands, garlic and gyro rub on them. 70 00:03:22,440 --> 00:03:25,080 And then she cooked them directly over the coals, meat 71 00:03:25,080 --> 00:03:27,800 side down until a nice crust formed on the meat. 72 00:03:28,120 --> 00:03:31,000 It's almost like an Indian chiropan in it on the pita 73 00:03:31,000 --> 00:03:33,280 bread. That's a great analogy. 74 00:03:34,000 --> 00:03:36,400 Not that pita bread's Indian, but anyway. 75 00:03:36,600 --> 00:03:38,960 Once they had the crust, she flipped them over, moved them to 76 00:03:38,960 --> 00:03:42,360 indirect cooking until done. And she says the family loved 77 00:03:42,360 --> 00:03:45,120 them. Fuck yeah, she's got some hungry 78 00:03:45,120 --> 00:03:48,520 mouse to feed in that house. This picture family. 79 00:03:48,840 --> 00:03:52,080 I'd eat all that. Yeah, who you really share with? 80 00:03:53,680 --> 00:03:56,200 All right, this next one looks spectacular, and it was posted 81 00:03:56,200 --> 00:03:59,480 by Nadine Glanville. And it's a pork ramen with 82 00:03:59,480 --> 00:04:03,040 chicken and smoked pork broth. Yum. 83 00:04:03,440 --> 00:04:06,560 So with the chicken and smoked pork bone broth, she cooked it 84 00:04:06,560 --> 00:04:10,160 with shiitake mushrooms, garlic, ginger, spices and then finished 85 00:04:10,160 --> 00:04:13,160 it with bonito flakes. She said it was her first time 86 00:04:13,200 --> 00:04:16,680 making proper stock. Hell yeah, this is my sundae 87 00:04:16,680 --> 00:04:18,519 Arvo on a chopping board right here. 88 00:04:18,560 --> 00:04:21,160 And that's the said pork that she put into the dish, which 89 00:04:21,160 --> 00:04:24,200 looks absolutely sensational. She served it with with soy 90 00:04:24,200 --> 00:04:28,280 eggs, chilli oil mix from toads, kitchen cupboard, dried kelp and 91 00:04:28,280 --> 00:04:30,440 fried shallots, and of course the roast pork. 92 00:04:30,680 --> 00:04:32,400 Hell yeah. How good does that? 93 00:04:32,400 --> 00:04:34,200 Let's just. I just want to swim in it. 94 00:04:34,400 --> 00:04:37,880 Making your own broth is kind of like an ordeal, but I guess once 95 00:04:37,880 --> 00:04:40,000 you kind of do it, that's where the flavour is, right? 96 00:04:40,080 --> 00:04:43,040 Once you become disciplined enough to know what to do, which 97 00:04:43,040 --> 00:04:46,120 I'm going to talk about a bit later on, it just becomes second 98 00:04:46,120 --> 00:04:48,760 nature. OK, next this dish is a serving 99 00:04:48,760 --> 00:04:52,400 suggestion for smoked bacon, chilli jam, breakfast sausage. 100 00:04:53,720 --> 00:04:56,320 MMM, I've never thought about this putting it on a sweet 101 00:04:56,320 --> 00:04:58,520 waffle, but I reckon I'm going to have to try it. 102 00:04:58,840 --> 00:05:02,600 So the dish features simple waffles, chilli jam, caramelised 103 00:05:02,600 --> 00:05:07,160 red onion, more chilli jam, spring onion and Angel hair 104 00:05:07,160 --> 00:05:09,160 chilli. Righto, let's do it. 105 00:05:09,720 --> 00:05:12,960 And it was posted by Vex Meats. Yum. 106 00:05:12,960 --> 00:05:15,720 VEX. VX Vex Meats. 107 00:05:15,720 --> 00:05:19,640 Now Vex Meats they are making small batch handmade sausages 108 00:05:19,640 --> 00:05:22,960 produced in the UK and his name is David Waterton. 109 00:05:23,600 --> 00:05:26,800 Cool, I love that logo. That type font there is awesome. 110 00:05:27,040 --> 00:05:28,680 Yeah, that's like ultra modern, hey. 111 00:05:28,760 --> 00:05:31,560 Yeah, it's almost Art Deco space modern. 112 00:05:31,760 --> 00:05:34,200 All right, so the sausage in question, they say they wanted 113 00:05:34,200 --> 00:05:38,280 to make a sweet spiced breakfast sausage, more sweet than spicy, 114 00:05:38,280 --> 00:05:41,680 but with some distinct jammy lemon white pepper flavours 115 00:05:41,680 --> 00:05:44,720 coming through. And they used Smokery's smoked 116 00:05:44,760 --> 00:05:47,360 bacon jam. Sounds bloody sensational. 117 00:05:47,360 --> 00:05:49,880 I love the way that two people are teaming up with each other 118 00:05:49,880 --> 00:05:51,720 to make a craft sausage. Hell yeah. 119 00:05:52,080 --> 00:05:53,600 So here's the thing about sausages. 120 00:05:53,680 --> 00:05:57,960 Almost all the sausages that you buy at most butcher shops and at 121 00:05:57,960 --> 00:06:01,200 the supermarket, they kind of just like run everything through 122 00:06:01,200 --> 00:06:02,760 the mincer. Yeah, that's it. 123 00:06:02,760 --> 00:06:05,840 There's a few viral blokes getting around making all these 124 00:06:05,840 --> 00:06:08,920 fancy sausage concoctions, but they're not artisans. 125 00:06:08,920 --> 00:06:12,840 They're not really giving, I guess, a nod to the true craft 126 00:06:12,840 --> 00:06:14,800 of sausage making. They're, as you say, just 127 00:06:14,800 --> 00:06:17,080 throwing it all through the mincer and into a tube. 128 00:06:17,080 --> 00:06:20,800 But these guys are a bit more mindful of their textural, I 129 00:06:20,800 --> 00:06:23,000 guess, applications. Yeah, I agree. 130 00:06:23,120 --> 00:06:24,680 With you. So when everything does get run 131 00:06:24,680 --> 00:06:27,600 through a mincer, what you get is the same texture and the 132 00:06:27,600 --> 00:06:31,320 flavours kind of get muddled. So one bite is the same as the 133 00:06:31,320 --> 00:06:32,600 next bite is the same as the next. 134 00:06:32,600 --> 00:06:35,800 Bite exactly right. So here on the left are Texas 135 00:06:35,800 --> 00:06:39,680 Hot Links made by Vex Meats, made with beef Chuck and pork 136 00:06:39,680 --> 00:06:42,800 shoulder, seasoned with sweet and smoked paprika, cracked 137 00:06:42,800 --> 00:06:46,480 black pepper, garlic mustard and cayenne, and then loaded with 138 00:06:46,480 --> 00:06:50,680 pickled jalapenos and mature cheddar for extra richness and 139 00:06:50,760 --> 00:06:53,320 bite. How is the depth of that a hog? 140 00:06:53,320 --> 00:06:55,120 Any colour. Sensational. 141 00:06:55,400 --> 00:06:56,600 So good. So they. 142 00:06:56,600 --> 00:07:00,640 Grind the meat, season and mix it, and then they gently fold 143 00:07:00,640 --> 00:07:02,320 through the rest of the ingredients. 144 00:07:02,320 --> 00:07:05,320 They say that the cheese isn't broken up, the herbs aren't 145 00:07:05,320 --> 00:07:06,920 bruised. You can taste the different 146 00:07:06,920 --> 00:07:10,360 elements and textures and flavours as you eat through the 147 00:07:10,360 --> 00:07:12,840 sausage and with each bite. But yeah, if you're putting 148 00:07:12,840 --> 00:07:15,240 everything through the mincer and it's all coming out at the 149 00:07:15,240 --> 00:07:18,440 same texture, it's essentially just slop in a tube. 150 00:07:19,040 --> 00:07:22,160 So what's happening here is each month they're taking pre-orders 151 00:07:22,200 --> 00:07:24,680 for their sausages. They do 3 flavours each month 152 00:07:24,680 --> 00:07:28,200 and you can find out more at vexmeets.co.uk. 153 00:07:28,320 --> 00:07:32,080 Hell yeah, check it out. The sausage game is starting to 154 00:07:32,080 --> 00:07:33,680 elevate. Bloody oath, especially in the 155 00:07:33,680 --> 00:07:35,600 UK too. Yeah, they're pretty lucky over 156 00:07:35,600 --> 00:07:36,600 there. Yeah, that's it. 157 00:07:36,920 --> 00:07:40,280 All right, bark or burnt. We haven't had this one for a 158 00:07:40,280 --> 00:07:43,160 while. It's back. 159 00:07:43,840 --> 00:07:47,640 It's sparkle burns back. It's kind of hard to find them, 160 00:07:47,640 --> 00:07:49,920 to be honest. Yeah, I reckon especially now 161 00:07:49,920 --> 00:07:53,000 with how educated we all are. And I have in the past been 162 00:07:53,000 --> 00:07:55,680 guilty of perhaps putting things up that I think are burnt, but 163 00:07:55,680 --> 00:07:57,000 they turned out not to be. Burnt. 164 00:07:58,000 --> 00:07:59,840 It wouldn't be like you to try and trick me. 165 00:08:00,160 --> 00:08:04,240 All right, what's this one? Jeez, this is a good one to 166 00:08:04,240 --> 00:08:08,000 start with. Look, I'm going to go out there 167 00:08:08,000 --> 00:08:12,560 and say that with how over glazed that source is on the 168 00:08:12,560 --> 00:08:14,640 top, I reckon that's borderline burnt. 169 00:08:14,840 --> 00:08:17,600 So it was posted by Can we please stay calm? 170 00:08:17,600 --> 00:08:20,160 And they say this is the no wrap method. 171 00:08:21,000 --> 00:08:23,680 Yeah, I reckon his sugar content's a bit too high and 172 00:08:23,680 --> 00:08:25,240 it's burnt. So he said. 173 00:08:25,240 --> 00:08:28,000 Boy did these turn out great. I will probably stick with this 174 00:08:28,000 --> 00:08:30,280 method now. Great bark, great bite, no 175 00:08:30,280 --> 00:08:33,520 complaints whatsoever. Do you think my bark is too dark 176 00:08:35,240 --> 00:08:38,200 and he's welcoming feedback? So you reckon that it's fine, 177 00:08:38,200 --> 00:08:39,640 he's just got too much sugar? Any sauce? 178 00:08:39,799 --> 00:08:42,600 Yeah, I think it's a bit over. You can sort of tell by some of 179 00:08:42,600 --> 00:08:45,000 these flaky black bits on the side there. 180 00:08:45,000 --> 00:08:48,840 But to me, I mean, to achieve a colour that dark, you're usually 181 00:08:48,840 --> 00:08:51,360 relying on a black rub, which he hasn't used. 182 00:08:51,360 --> 00:08:53,920 So I'm going burnt. All right, so he says. 183 00:08:53,920 --> 00:08:56,520 I wanted to up my rib game and I've seen a lot of people have 184 00:08:56,520 --> 00:08:59,560 great success with the no wrap method and he looks like he's 185 00:08:59,560 --> 00:09:01,720 seasoned them pretty well. Yeah, they're definitely 186 00:09:01,720 --> 00:09:03,600 seasoned, but there's no black rub there. 187 00:09:03,880 --> 00:09:06,920 So the recipe he follows load, he said, was to cook them for 188 00:09:06,920 --> 00:09:11,520 five hours at 275 F and that he was told they would come out 189 00:09:11,520 --> 00:09:14,600 perfectly and to put faith in the process. 190 00:09:14,680 --> 00:09:17,600 Yeah, I'm sticking with burnt. Yeah, so that sounds like a 191 00:09:17,600 --> 00:09:20,200 little bit too high for me, but he has that. 192 00:09:20,200 --> 00:09:23,800 I mean, that's not burnt yet. That's just a really dark sauce. 193 00:09:23,920 --> 00:09:27,280 Yeah, it's a very dark sauce, but yeah, I reckon it's the 194 00:09:27,280 --> 00:09:31,240 sugar content has sort of gone a bit more towards molasses. 195 00:09:31,480 --> 00:09:32,760 All right. If I was going to do these 196 00:09:32,760 --> 00:09:35,440 again, my feedback would be I think you've got the timing 197 00:09:35,440 --> 00:09:38,040 right, but I think you could probably knock that BBQ down to 198 00:09:38,040 --> 00:09:40,680 say 250 or 225. And probably wrap them. 199 00:09:40,800 --> 00:09:44,040 You don't have to wrap. I actually prefer when you wrap 200 00:09:44,040 --> 00:09:46,680 them. You lose that barky crispy outer 201 00:09:46,680 --> 00:09:49,480 texture and I prefer that on ribs. 202 00:09:49,600 --> 00:09:51,760 So actually like dry ribs for that reason. 203 00:09:51,800 --> 00:09:55,240 And I actually do like ribs that aren't wrapped personally. 204 00:09:55,440 --> 00:09:59,480 I get that you are sacrificing some texture, but I enjoy the 205 00:09:59,520 --> 00:10:01,880 outer crust. Yeah, I mean, if I'm doing dry 206 00:10:01,880 --> 00:10:05,000 ribs, I'm not sourcing at all. Maybe a bit of a vinegar spritz, 207 00:10:05,000 --> 00:10:07,080 but yeah, I'm just letting the rub do the work all. 208 00:10:07,280 --> 00:10:08,920 Right. I'm going to say borderline, but 209 00:10:08,920 --> 00:10:11,960 I'm going to lean towards the not burnt, but you're going for 210 00:10:11,960 --> 00:10:13,960 burnt. I'm going for burnt just first 211 00:10:13,960 --> 00:10:16,880 impression off the calf. Burnt all right next. 212 00:10:18,360 --> 00:10:21,640 Oh fuck, that's a good char. Now look, I'm going to say 213 00:10:21,640 --> 00:10:23,280 that's bark. It's a solid. 214 00:10:23,280 --> 00:10:24,720 Jar. It's a solid char. 215 00:10:24,720 --> 00:10:27,040 Look a bit closer and tell me whether you agree still. 216 00:10:28,480 --> 00:10:30,840 Oh yeah, I'm still going, Still going Char. 217 00:10:32,000 --> 00:10:34,720 But yeah, I mean, what's the inside look like? 218 00:10:34,760 --> 00:10:37,800 This is another you work real hard to fucking get these 219 00:10:37,800 --> 00:10:40,400 tricky. So the steak was posted by Top 220 00:10:40,400 --> 00:10:44,520 Dog Barbecue and he says one of the most beautiful steaks I have 221 00:10:44,520 --> 00:10:47,000 purchased and cooked and that's a great looking steak. 222 00:10:47,080 --> 00:10:50,080 It is a great looking steak but with how thick it is and still 223 00:10:50,080 --> 00:10:52,640 on the bone, you got to cook these bad boys slow. 224 00:10:52,880 --> 00:10:55,720 He covered the steak in Diamond kosher salt and then stored it 225 00:10:55,720 --> 00:10:57,840 in the fridge overnight on a wire rack. 226 00:10:57,840 --> 00:11:00,000 He then rubbed it down with a bit of duck fat. 227 00:11:00,160 --> 00:11:03,520 Fancy. Cock fat and seasoned with some 228 00:11:03,520 --> 00:11:06,840 homemade chili powder using red and green chili powders. 229 00:11:06,840 --> 00:11:11,000 He's making his own chili powders, garlic powder, onion 230 00:11:11,000 --> 00:11:13,280 powder and a few other spices. Good looking rub. 231 00:11:13,520 --> 00:11:15,240 It is. It might be a blackening rub. 232 00:11:15,520 --> 00:11:19,120 It then went on the smoker with a mix of charcoal and cherry 233 00:11:19,120 --> 00:11:24,320 wood AT225F for 1 1/2 hours and then he rested it for 25 minutes 234 00:11:24,360 --> 00:11:28,080 and then he seeded directly over the charcoal alternating sides 235 00:11:28,080 --> 00:11:31,560 every 30 seconds. Yeah, look, I reckon, and what's 236 00:11:31,560 --> 00:11:35,040 happened is he's got his probe in there while he's searing it 237 00:11:35,040 --> 00:11:37,560 and it hasn't reached his desired temperature quick 238 00:11:37,560 --> 00:11:39,200 enough. He's probably rested it for too 239 00:11:39,200 --> 00:11:41,160 long. Yeah, that's where the burnt 240 00:11:41,160 --> 00:11:45,320 sort of thing has occurred. But I would still smash. 241 00:11:45,520 --> 00:11:47,560 Yeah, but is it buck or is it burnt? 242 00:11:47,720 --> 00:11:50,800 It's fucking both. He got a big one. 243 00:11:51,480 --> 00:11:54,240 Look would smash. It's burnt but I'd I'd smash. 244 00:11:54,440 --> 00:11:58,080 So he says the crust took just two minutes and 30 seconds to 245 00:11:58,080 --> 00:12:00,480 form. The rest period was 15 to 20 246 00:12:00,480 --> 00:12:03,640 minutes. The internal temp was around 133 247 00:12:03,640 --> 00:12:07,440 to 135 Fahrenheit. And you always said this is 248 00:12:07,600 --> 00:12:11,720 slightly edging towards burnt, but does does this look burnt to 249 00:12:11,720 --> 00:12:13,960 you? No, that's what I mean, he's 250 00:12:13,960 --> 00:12:17,120 he's cooked it beautifully inside, but they're that, I 251 00:12:17,120 --> 00:12:19,840 mean, it could have been the rub that sort of, you know, it could 252 00:12:19,840 --> 00:12:22,880 have had a sugar content once again and it gave off that that 253 00:12:22,880 --> 00:12:25,480 sort of black fucking. Here we go. 254 00:12:25,640 --> 00:12:28,320 This is his whole aim is to try and get me to backpedal. 255 00:12:28,800 --> 00:12:32,640 But at first glance it, I mean, it's not bark because he hasn't, 256 00:12:33,440 --> 00:12:35,840 hasn't cooked it long enough. So yeah, he's burnt the he's 257 00:12:35,840 --> 00:12:38,840 burnt the crust, but it's still a fucking win. 258 00:12:39,320 --> 00:12:43,080 I would say there's an extremely fine line between having a 259 00:12:43,080 --> 00:12:46,320 perfect crust on a steak and then you slightly get that BBQ a 260 00:12:46,320 --> 00:12:49,040 little bit too hot or you don't turn it regularly enough. 261 00:12:49,040 --> 00:12:51,920 And some of those like little bits do turn into charcoal and 262 00:12:51,920 --> 00:12:55,400 that flavour kind of can sometimes ruin the taste of the 263 00:12:55,400 --> 00:12:56,680 meat. Yeah, that's it. 264 00:12:56,680 --> 00:12:59,200 That's why when people are usually doing these cuts of 265 00:12:59,200 --> 00:13:00,720 meat, they don't even use a rubber. 266 00:13:00,720 --> 00:13:03,040 It's just salt and pepper because they're not going to 267 00:13:03,040 --> 00:13:05,480 burn and create that blackening crust. 268 00:13:05,640 --> 00:13:08,040 Well, I would smash fucking Oath. 269 00:13:08,720 --> 00:13:09,640 Looks great. Well done. 270 00:13:09,640 --> 00:13:12,560 And yeah, look, it's a it's a fine line sometimes when it 271 00:13:12,560 --> 00:13:14,720 comes with steaks, especially when you're trying to get that 272 00:13:14,720 --> 00:13:17,440 internal temperature up, but you're fighting this fire that 273 00:13:17,440 --> 00:13:19,800 just won't let go. It's happened to all of us. 274 00:13:19,960 --> 00:13:23,320 Alright, next one. Is this sausage bark or burnt? 275 00:13:23,320 --> 00:13:26,040 It's definitely burnt, but you put that in the fridge and eat 276 00:13:26,040 --> 00:13:28,800 it cold the next day. It's going to be all fucking 277 00:13:28,880 --> 00:13:31,080 time. This reminds me of my childhood. 278 00:13:31,440 --> 00:13:34,000 Fucking no. And it's funny we should say 279 00:13:34,000 --> 00:13:38,000 that because Sting like a Vespa posted this and they said when 280 00:13:38,000 --> 00:13:42,120 your 12 year old cooks you dinner, it's burnt sausage and 281 00:13:42,120 --> 00:13:45,640 beans with melted cheese on top. The 12 year old cooked this. 282 00:13:45,680 --> 00:13:46,880 Yeah, right. For mum. 283 00:13:46,880 --> 00:13:49,120 I think Sting like a Vespa. Probably mum or Dad. 284 00:13:50,360 --> 00:13:54,120 Yes, it's definitely burnt, but hey, 10 out of 10 E for effort. 285 00:13:54,560 --> 00:13:57,400 Well, what I would say now is this kid can now fend for 286 00:13:57,400 --> 00:13:59,120 themselves. Bloody oath mate, this is. 287 00:13:59,120 --> 00:14:01,280 Where mum and dad stop cooking your dinner and you start 288 00:14:01,280 --> 00:14:03,480 cooking your own dinner. Because if you can do this at 12 289 00:14:03,640 --> 00:14:06,000 bro, you can cook. And this is peak British 290 00:14:06,000 --> 00:14:08,760 cuisine, don't forget. They put the cheese through it. 291 00:14:08,760 --> 00:14:11,560 Yeah, it's fucking got the fancy cheese in the beans, mate. 292 00:14:12,760 --> 00:14:15,600 All right, let's move on to some talking points. 293 00:14:15,600 --> 00:14:17,440 Now. This is a video that popped up 294 00:14:17,440 --> 00:14:19,640 in my feed, and it's one of those videos where you're like. 295 00:14:20,680 --> 00:14:22,120 Really. Hang on, man. 296 00:14:22,160 --> 00:14:26,720 Hang on man, let's watch. How many whole cows do you need 297 00:14:26,760 --> 00:14:30,320 for the whole fleet for one day? We have now 29 chips, right? 298 00:14:30,320 --> 00:14:31,920 Yeah. Just make a guess because I know 299 00:14:31,920 --> 00:14:33,640 you're never going to come up with the right number. 300 00:14:33,720 --> 00:14:34,600 Whole cows? What? 301 00:14:34,600 --> 00:14:41,560 The 100. Cows. 500 cows. 12,500 cows. 302 00:14:41,560 --> 00:14:44,960 No. Yeah, think about how much beef 303 00:14:45,000 --> 00:14:48,960 you find over one chip here. So true. 12,500 cows. 304 00:14:49,040 --> 00:14:52,120 So the original video was posted by Chica and Freddie and they 305 00:14:52,120 --> 00:14:55,800 are food and travel influences and they interviewed one of the 306 00:14:55,800 --> 00:14:59,280 executive chefs on a Royal Caribbean cruise ship. 307 00:14:59,520 --> 00:15:02,320 You might be talking beef, but I can smell porkies. 308 00:15:02,880 --> 00:15:06,560 So let's break this claim down. He very clearly says that across 309 00:15:06,560 --> 00:15:10,240 the entire fleet, and I think they've got 29 ships that they 310 00:15:10,240 --> 00:15:16,520 go through 12,500 cows, not steaks, cows a day. 311 00:15:17,560 --> 00:15:22,880 So the average usable beef off a cow is about 225 kilos. 312 00:15:22,880 --> 00:15:28,240 So that is 2800 tonnes of beef a day. 313 00:15:28,640 --> 00:15:30,040 Wow. That's his claim. 314 00:15:30,960 --> 00:15:34,480 It's like 2.8 tonne. 2800 tonnes. 315 00:15:34,480 --> 00:15:37,920 It's 2.8 million kilo. Maybe a little baby cruise ship 316 00:15:37,920 --> 00:15:40,960 doesn't even weigh that much. All right, so I went digging 317 00:15:40,960 --> 00:15:45,720 into the mass a little bit. 12,500 cows a day eaten on 29 318 00:15:45,720 --> 00:15:47,440 cruise ships. It sounds pretty crazy. 319 00:15:47,760 --> 00:15:52,720 There is about 154,000 people on board at any given time across 320 00:15:52,720 --> 00:15:55,440 the entire fleet. If it's packed, if every room's 321 00:15:55,440 --> 00:15:57,800 taken, yeah, my maths isn't great. 322 00:15:57,880 --> 00:16:00,840 I'm not the greatest at maths, but that equates to over 18 323 00:16:00,840 --> 00:16:04,520 kilos or about 40 lbs of beef per person per day. 324 00:16:04,560 --> 00:16:07,480 And that's at maximum capacity. That's everyone, including the 325 00:16:07,480 --> 00:16:08,840 vegans. Yeah, that's it. 326 00:16:08,960 --> 00:16:13,840 So 12,500 cows a day is nearly 5 million cows a year, and that is 327 00:16:13,840 --> 00:16:17,000 more beef than Texas annual beef production. 328 00:16:18,680 --> 00:16:23,760 Even if he meant 10% of that 1250 cows a day, that's still 329 00:16:23,760 --> 00:16:28,040 1.8 kilos of beef per person per day. 330 00:16:28,200 --> 00:16:29,960 Yeah, right. And that's not taking into 331 00:16:30,000 --> 00:16:33,800 account, you know, the breakfast buffets, the chicken, the fish, 332 00:16:33,840 --> 00:16:38,160 the pork dishes, all that sort of thing, just straight up beef. 333 00:16:38,520 --> 00:16:41,120 Now if you're at home and you've been on these cruise ships and 334 00:16:41,120 --> 00:16:43,360 you watch everyone at the dining room and they're all eating beef 335 00:16:43,360 --> 00:16:45,440 and you're like Jay, you don't know much about cruising. 336 00:16:45,440 --> 00:16:50,360 I am a two time bronze belly flop champion on Royal Caribbean 337 00:16:50,360 --> 00:16:52,880 cruise ships. This guy's talking and walking 338 00:16:52,880 --> 00:16:53,560 the tour. I've. 339 00:16:53,600 --> 00:16:56,640 Eaten more steaks at these fucking restaurants than most 340 00:16:56,640 --> 00:16:59,480 people. So what I would say is my 341 00:16:59,480 --> 00:17:03,400 legitimate guess is they go through about 150 cows a day or 342 00:17:03,400 --> 00:17:07,240 pretty much 1% of what he said. But again my maths is not good 343 00:17:07,240 --> 00:17:10,640 so let us know in the comments. But I would say that the average 344 00:17:10,760 --> 00:17:14,520 beef per day eaten per person on board would be about two 300 345 00:17:14,520 --> 00:17:16,800 grams maybe. Oh, you would imagine, because I 346 00:17:16,800 --> 00:17:20,359 mean even 300 grams steak's still a good good sized portion. 347 00:17:20,359 --> 00:17:22,839 Yeah, and anyone that's been in the dining room of a Royal 348 00:17:22,839 --> 00:17:25,760 Caribbean cruise ship, their steaks aren't that big anymore. 349 00:17:27,079 --> 00:17:29,520 Little thin things. Is it all like buffet style or 350 00:17:29,520 --> 00:17:31,120 sit down to order? You've got a choice. 351 00:17:31,120 --> 00:17:33,040 You can either go to the buffet or you can sit down in the 352 00:17:33,040 --> 00:17:35,040 dining room, or there's specialty restaurants. 353 00:17:35,040 --> 00:17:36,800 If you go to the specialty restaurants, of which there's 354 00:17:36,800 --> 00:17:39,920 probably only 150 people in the restaurant, they're all having 355 00:17:39,920 --> 00:17:42,640 proper, really good big steaks. But if you go to the dining 356 00:17:42,640 --> 00:17:45,320 room, you're going to get like 150 grams tops. 357 00:17:45,600 --> 00:17:47,760 If you go to the buffet, they don't even have steak. 358 00:17:48,040 --> 00:17:49,840 Yeah, I could very well be wrong. 359 00:17:49,840 --> 00:17:51,760 If I'm wrong, let us know in the comments. 360 00:17:51,760 --> 00:17:53,760 But that's my guess. It sounds ridiculous, right? 361 00:17:53,760 --> 00:17:57,000 12,500 cows a day. Well, it's more so ridiculous. 362 00:17:57,080 --> 00:18:00,200 Tell us the fact that that's, you know, equates to more than 363 00:18:00,200 --> 00:18:03,880 what Texas can produce. So yeah, come out swinging, 364 00:18:03,880 --> 00:18:06,240 Royal Caribbean. OK, let's move on to some 365 00:18:06,240 --> 00:18:09,080 talking points and this platter. Do you remember it? 366 00:18:09,640 --> 00:18:12,640 Vaguely. So it was a platter done by 367 00:18:12,640 --> 00:18:16,840 little ifus ribs and bibs from North Wales and you gave it an 368 00:18:16,880 --> 00:18:18,480 8.6. Solid. 369 00:18:19,080 --> 00:18:21,880 We gave it a huge rap and the only real criticism we might 370 00:18:21,880 --> 00:18:23,760 have said was it was a little bit meat heavy. 371 00:18:23,920 --> 00:18:26,360 Probably could have done with some more sides and maybe it was 372 00:18:26,360 --> 00:18:29,160 a little bit messy but to be honest it was solid BBQ. 373 00:18:29,320 --> 00:18:32,400 Yeah, yeah, it's a win. So they sent us an update and 374 00:18:32,400 --> 00:18:36,480 they say hey just a message of appreciation and a thank you for 375 00:18:36,480 --> 00:18:38,240 sharing the tray I done last year. 376 00:18:38,240 --> 00:18:41,240 It really helped with exposure for my spawn business. 377 00:18:41,240 --> 00:18:44,760 So honestly thank you so much. This photo is from yesterday's 378 00:18:44,760 --> 00:18:47,240 event and customers loved it. Looks like a level up. 379 00:18:47,400 --> 00:18:50,800 It is a level up I spy bit of an ox tail up the top there. 380 00:18:51,160 --> 00:18:52,320 Looks great. Fuck yeah. 381 00:18:52,400 --> 00:18:55,840 All right, so they put together 45 of these trays for a home 382 00:18:55,840 --> 00:18:58,200 collection event. They've done more before, up to 383 00:18:58,200 --> 00:19:01,680 100 trays in the past, which is wild and I'll tell you why in a 384 00:19:01,680 --> 00:19:05,800 second, but they have since been limited by council to numbers 385 00:19:05,800 --> 00:19:08,240 lower than 100. Yeah, we've got a few mates that 386 00:19:08,240 --> 00:19:12,480 the old council stepped in from the old servant from home game. 387 00:19:12,480 --> 00:19:14,520 But anyway, yeah, how good does this look? 388 00:19:14,840 --> 00:19:17,000 I'm going to guess that so many people are literally parked at 389 00:19:17,000 --> 00:19:20,840 the front of someone's house. I guess, Yep, that council of 390 00:19:20,840 --> 00:19:23,560 kind of like I said, hey, you can't do this anymore. 391 00:19:23,560 --> 00:19:25,880 Well, everyone's got a Karen on their straight too, So. 392 00:19:25,920 --> 00:19:29,040 So all they're having fun, I'm gonna DOB on them, yes. 393 00:19:29,640 --> 00:19:31,040 Every street has one of them, right? 394 00:19:31,240 --> 00:19:35,640 So he says they cooked 49K briskets, 6 Boston butts, 16 395 00:19:35,640 --> 00:19:39,520 racks of short ribs, 10 racks of pork ribs, 50 beef cheeks, 200 396 00:19:39,520 --> 00:19:43,240 sausages, 6 pork bellies, 6 Turkey breasts and loads of 397 00:19:43,240 --> 00:19:46,240 oxtail, along with pit beans and slawa. 398 00:19:46,400 --> 00:19:49,120 Amazing. So here's where it gets crazy 399 00:19:49,120 --> 00:19:51,080 for me. They are cooking all of this 400 00:19:51,080 --> 00:19:54,120 barbecue on just two small pits, he says. 401 00:19:54,120 --> 00:19:57,920 It's basically a marathon of cooking and determination and 402 00:19:57,920 --> 00:20:00,000 holding and reloading. You'll that that's it. 403 00:20:00,000 --> 00:20:03,200 But I mean, if you've got your equipment dialled in, sometimes 404 00:20:03,200 --> 00:20:06,000 it might be a little bit more daunting stepping it up into 405 00:20:06,000 --> 00:20:08,320 something new or just sticking with what you know. 406 00:20:08,320 --> 00:20:11,560 Well, I love Oklahoma Joe's because you can get yourself a 407 00:20:11,680 --> 00:20:14,000 offset that's decent enough in quality. 408 00:20:14,000 --> 00:20:16,760 It's a great point to start with, but if you're cooking at 409 00:20:16,760 --> 00:20:19,000 scale it can be really hard to manage temperature. 410 00:20:19,080 --> 00:20:20,920 Yeah, that's it. All right, so he says the 411 00:20:20,920 --> 00:20:23,840 challenging part is I only have a 90 gallon offset and a 412 00:20:23,840 --> 00:20:27,280 Oklahoma Joe to produce that many trays on a small pit. 413 00:20:27,280 --> 00:20:30,760 It's very difficult, but I love that impossible challenge. 414 00:20:31,840 --> 00:20:34,560 Just he might be a bit of a saddest mate. 415 00:20:34,560 --> 00:20:36,360 Just make it easier on his self bro. 416 00:20:37,240 --> 00:20:39,880 And this is their team and that I'm not sure, but that little 417 00:20:39,880 --> 00:20:42,560 girl, there might be little iphis, I'm not sure. 418 00:20:42,560 --> 00:20:46,200 And he says my girlfriend helps with the serving and I 100% 419 00:20:46,200 --> 00:20:48,480 couldn't do it without her. This is just a little small team 420 00:20:48,480 --> 00:20:50,160 and they're banging out 45 platters. 421 00:20:50,160 --> 00:20:51,760 They've done up to 100. Here's the. 422 00:20:51,760 --> 00:20:55,080 Two of them producing that platter out of that setup. 423 00:20:55,320 --> 00:20:57,840 This is amazing. It's pretty phenomenal. 424 00:20:57,840 --> 00:21:01,400 I think they've got a little small re kitchen and I think now 425 00:21:01,400 --> 00:21:03,840 what's happening is, and I could be wrong here, but it looks like 426 00:21:03,840 --> 00:21:07,640 they've had to go to a park or something to serve because maybe 427 00:21:07,640 --> 00:21:08,640 they can't do it out of the street. 428 00:21:08,640 --> 00:21:10,200 Anymore. Yeah, somewhere with a bit of 429 00:21:10,200 --> 00:21:11,880 parking. But I mean, it looks as if you 430 00:21:11,880 --> 00:21:14,320 sneeze too heavily. You'd blow that gazebo. 431 00:21:14,360 --> 00:21:17,200 Over 45 trays, yeah. It's moving. 432 00:21:17,400 --> 00:21:19,560 Absolutely crazy, well done. Congratulations. 433 00:21:19,560 --> 00:21:23,520 That is a lot of BBQ to cook in very small pits and you seem to 434 00:21:23,520 --> 00:21:25,720 be managing it. And not only that, you're doing 435 00:21:25,720 --> 00:21:27,960 it at scale. Bloody oath and doing it well. 436 00:21:27,960 --> 00:21:32,200 Looks great, looks really good. All right, so moving on the meet 437 00:21:32,200 --> 00:21:36,720 police, they're out to get us. Alright, so let's watch what 438 00:21:36,720 --> 00:21:37,480 happened here. Ready. 439 00:21:37,680 --> 00:21:40,560 Let's go looking at here. We're looking at a brisket that 440 00:21:40,600 --> 00:21:42,840 is not visually appealing on one side at all. 441 00:21:42,840 --> 00:21:44,720 There's a few bits that have gone brown. 442 00:21:44,800 --> 00:21:47,160 I'm not sure. Would you just trim that off or? 443 00:21:47,320 --> 00:21:48,760 I love these guys, but let me tell you. 444 00:21:48,760 --> 00:21:51,560 What you're actually looking at. All right, I'm going to skip it. 445 00:21:51,560 --> 00:21:53,560 Jess Priles, she jumped onto this video. 446 00:21:53,560 --> 00:21:56,560 She schooled us. Apparently the cows are sprayed 447 00:21:56,560 --> 00:21:59,840 with a hot water wash during the processing to kill off any 448 00:21:59,840 --> 00:22:03,240 bacteria on the outer carcass. And she's saying that sometimes 449 00:22:03,240 --> 00:22:06,160 it can slightly cook the meat. It's got nothing to do with an 450 00:22:06,160 --> 00:22:08,280 imperfect cry back, which is what we claimed. 451 00:22:08,360 --> 00:22:10,800 There you go. So I'm starting to think that 452 00:22:10,800 --> 00:22:13,280 that guy from the BBQ Central show, I'm starting to think he's 453 00:22:13,280 --> 00:22:14,520 right. About what? 454 00:22:14,880 --> 00:22:16,080 We don't know what we're talking about. 455 00:22:16,760 --> 00:22:20,440 I could have told him that. All right, thanks to Jess Proles 456 00:22:20,440 --> 00:22:22,520 for jumping in there and clarifying that 'cause we had a 457 00:22:22,520 --> 00:22:24,680 guess and it was fucking wrong. Yeah, that's it. 458 00:22:24,680 --> 00:22:26,240 I mean, but that's what we do, we guess. 459 00:22:26,240 --> 00:22:29,800 We have good banter and we've got like heaps more followers 460 00:22:29,800 --> 00:22:32,360 than that other guy. Yeah, but we don't have a Meet 461 00:22:32,400 --> 00:22:35,240 Science degree hanging up on our wall like Jess does. 462 00:22:35,400 --> 00:22:37,000 No, but we've had Jess on the show. 463 00:22:37,320 --> 00:22:39,720 Yeah, there you go and. We've got Jess hijacking our 464 00:22:39,720 --> 00:22:41,440 reels. And I'm wearing a stuff. 465 00:22:41,520 --> 00:22:43,160 Fucking oath all. Right, meet the pitmaster. 466 00:22:43,160 --> 00:22:46,360 I've been meaning to do this one for a while and we've got a bit 467 00:22:46,360 --> 00:22:49,960 of a backlog, but these images were sent to us by Lee from 468 00:22:49,960 --> 00:22:51,960 Henry's Smokehouse. Cool. 469 00:22:52,520 --> 00:22:55,120 So the plot thickens. He says hey guys, I'm just about 470 00:22:55,120 --> 00:22:59,680 to return to my venue in the UK after a great BBQ pilgrimage in 471 00:22:59,680 --> 00:23:02,360 Austin and Lockhart after spending time with Norma Jean 472 00:23:02,360 --> 00:23:05,960 Black, the queen of barbecue. And he even met Aaron Franklin. 473 00:23:06,080 --> 00:23:09,080 Amazing. So he did Lockhart, which is old 474 00:23:09,080 --> 00:23:11,320 school BBQ through and through. And then he went and did Austin, 475 00:23:11,320 --> 00:23:13,920 which is more new school BBQ, even future school BBQ. 476 00:23:14,120 --> 00:23:17,440 So Lockhart is the spiritual home of BBQ though, right? 477 00:23:17,480 --> 00:23:20,120 Yeah, I think in Texas, because you've got Smitty's there, 478 00:23:20,120 --> 00:23:23,160 you've got crites there, these are the proper old school 479 00:23:23,160 --> 00:23:25,400 traditional brick pit barbecues. Yeah. 480 00:23:25,400 --> 00:23:27,200 Cool. So he's taken all that 481 00:23:27,200 --> 00:23:32,120 inspiration home and he says we are Lancashire's only authentic 482 00:23:32,120 --> 00:23:34,960 family owned smokehouse using offset smokers and one of the 483 00:23:34,960 --> 00:23:37,200 very few in the UK. Cool. 484 00:23:37,280 --> 00:23:40,840 So he says I personally smoke through the night with the Texas 485 00:23:40,840 --> 00:23:44,200 gold standard of post oak with cherry so that it doesn't leave 486 00:23:44,240 --> 00:23:46,000 that bitterness that Mesquite can. 487 00:23:46,200 --> 00:23:48,960 It gives a really good bark and layered depth. 488 00:23:49,280 --> 00:23:53,240 Science. So this is a Henry's Hammer 2.5 489 00:23:53,240 --> 00:23:56,080 kilo beef shin which feeds about 6 apparently. 490 00:23:56,280 --> 00:23:59,200 Little pigs in blankets on top there by the look of it too. 491 00:23:59,360 --> 00:24:03,040 He said my family are both UK and U.S. forces. 492 00:24:03,040 --> 00:24:06,920 My grandfather was American and I was British Navy along with 493 00:24:06,920 --> 00:24:09,800 many of my family and he was awarded the Queen's Award for 494 00:24:09,800 --> 00:24:12,200 voluntary Service for supporting veterans. 495 00:24:12,680 --> 00:24:15,720 And what we're looking at here is a really cool looking brisket 496 00:24:15,720 --> 00:24:17,600 hoagie. Hell yeah. 497 00:24:17,920 --> 00:24:20,480 How good are those cuts of meat hanging up there that look? 498 00:24:20,480 --> 00:24:22,400 Great, and this is the pub itself. 499 00:24:22,400 --> 00:24:25,720 He says that it's like a kind of Roadhouse style smokehouse on 500 00:24:25,720 --> 00:24:30,200 the side of the M55J3 near Preston, UK on the way to 501 00:24:30,200 --> 00:24:31,440 Blackpool. Yeah, cool. 502 00:24:31,440 --> 00:24:32,960 I reckon I've probably driven past it. 503 00:24:32,960 --> 00:24:36,120 I've been to Blackpool. So if you're in the UK, go and 504 00:24:36,400 --> 00:24:38,680 check it out and send us some photos of the food because it 505 00:24:38,680 --> 00:24:39,280 looks pretty. Cool. 506 00:24:39,320 --> 00:24:41,640 Hell yeah. And I've put this photo of the 507 00:24:41,640 --> 00:24:45,080 pub here in the summer so you can make your obligatory English 508 00:24:45,080 --> 00:24:46,720 weather joke. Yeah, but that day I. 509 00:24:47,480 --> 00:24:51,560 No, that's the photo he sent me. Come on mate, there's no blue 510 00:24:51,560 --> 00:24:56,600 skies in fucking Lancashire jokes Nah, beautiful part of the 511 00:24:56,600 --> 00:24:58,480 world. You had me going then too. 512 00:25:00,440 --> 00:25:04,440 Got to get you back somewhere. All right, let's move on to our 513 00:25:04,440 --> 00:25:07,960 dish of the week. And last week you made a MC rib. 514 00:25:07,960 --> 00:25:09,480 And what are you MC making this week? 515 00:25:09,520 --> 00:25:13,720 Right O so last week was a bit of AI guess a bit of a Segway 516 00:25:13,720 --> 00:25:16,320 into what was happening this week, because when I did the MC 517 00:25:16,360 --> 00:25:20,280 rib, I took as much meat and fat as I could off the pork rib 518 00:25:20,280 --> 00:25:24,120 bones and then turned the mince into our MC Patty. 519 00:25:24,120 --> 00:25:26,960 But don't fear, those bones did not go to waste. 520 00:25:26,960 --> 00:25:30,360 So what I did while I was doing that was I chucked those bones 521 00:25:30,360 --> 00:25:33,200 in the smoker with the Super smoke function on for a couple 522 00:25:33,200 --> 00:25:35,600 of hours just to get a nice bit of colour about them. 523 00:25:36,000 --> 00:25:39,680 Then I threw them all into a big crock pot with some some chopped 524 00:25:39,680 --> 00:25:42,520 up onions, some celery ends, some carrot. 525 00:25:42,800 --> 00:25:46,280 What else we got in there? Spring onions, just it all in 526 00:25:46,280 --> 00:25:49,080 some boiling water and made my own bone broth. 527 00:25:49,080 --> 00:25:52,240 I've let that boil away for about 6 or 7 hours. 528 00:25:52,240 --> 00:25:53,560 Did. You have to top the water up. 529 00:25:53,560 --> 00:25:55,480 Yeah, yeah, You got to keep topping the water up. 530 00:25:55,480 --> 00:25:57,080 You can keep going for days, mate. 531 00:25:57,080 --> 00:26:00,080 Like, I remember back in the winter, my mate Nathan, he used 532 00:26:00,080 --> 00:26:03,000 to have a bone broth sitting on top of his wood heater and it 533 00:26:03,000 --> 00:26:05,400 would slowly simmer away for weeks. 534 00:26:05,400 --> 00:26:08,320 And he'd just keep topping up the water, skim off a bit of the 535 00:26:08,320 --> 00:26:11,120 broth and just drink it just because it's full of nutrients 536 00:26:11,120 --> 00:26:13,480 and can be good during those colder months where you might be 537 00:26:13,480 --> 00:26:14,960 getting sick, that sort of thing. 538 00:26:14,960 --> 00:26:18,280 But this is what I'm doing every Sunday nowadays is when I'm 539 00:26:18,280 --> 00:26:20,640 chopping up veggies, meal prepping through the week. 540 00:26:20,640 --> 00:26:23,120 Everything goes into a bag in the freezer. 541 00:26:23,440 --> 00:26:26,720 Then on Sunday, all the bones I've saved, all the veggie ends 542 00:26:26,720 --> 00:26:29,480 I've saved go into this pot and I make a stock. 543 00:26:29,880 --> 00:26:33,200 And if I don't use that stock on that day, you can just put it in 544 00:26:33,200 --> 00:26:36,320 ice cube trays and you've got frozen stock always on hand. 545 00:26:36,600 --> 00:26:40,560 You've got like a classic, you know, supermarket roast chicken. 546 00:26:40,560 --> 00:26:43,240 Don't throw the carcass out, throw it in some boiling water. 547 00:26:43,320 --> 00:26:45,240 You know, you RIP all the last bits of meat off it. 548 00:26:45,240 --> 00:26:46,880 You get the goodness out of the bones. 549 00:26:46,880 --> 00:26:49,680 And yeah, just making your own stocks and that sort of thing. 550 00:26:49,680 --> 00:26:53,440 So anyway, back on topic. What I've done is after a few 551 00:26:53,440 --> 00:26:57,720 hours I've strained all that off and that there is now our smoked 552 00:26:57,720 --> 00:27:00,840 pork bone broth. I've gotten rid of a fair bit of 553 00:27:00,840 --> 00:27:03,640 that meat off the bones too and put back in the pot. 554 00:27:04,000 --> 00:27:07,480 Then what I've done, I've actually thrown my veggies into 555 00:27:07,480 --> 00:27:10,720 the smoker on Super smoke just to get a bit of flavour about 556 00:27:10,720 --> 00:27:12,680 them. So I've got a leek, some onion 557 00:27:12,680 --> 00:27:15,520 and some pumpkin, thrown it all back in the pot. 558 00:27:15,600 --> 00:27:18,160 So yeah, to make the soup go a bit further, I've thrown in some 559 00:27:18,160 --> 00:27:21,360 carrot, I've thrown in some white potato and we've simmered 560 00:27:21,360 --> 00:27:24,360 that away till everything's nice and soft and nice. 561 00:27:24,360 --> 00:27:27,920 Big chunks of pork in there. Then I've just thrown the soup 562 00:27:27,920 --> 00:27:30,120 blitzer on there. I like to sort of add a little 563 00:27:30,120 --> 00:27:33,640 bit of boiling water until you get the right consistency of how 564 00:27:33,640 --> 00:27:37,080 you want your soup thrown in. A heap of sour cream too. 565 00:27:37,080 --> 00:27:38,560 We're going to have that today, mate. 566 00:27:38,560 --> 00:27:41,600 A bit of smoked pork bone pumpkin soup and I've also made 567 00:27:41,600 --> 00:27:43,400 some croutons to throw in. There. 568 00:27:43,440 --> 00:27:44,760 Oh, very fancy. Very. 569 00:27:44,760 --> 00:27:47,040 Fancy some croutons? So let me get this right. 570 00:27:47,040 --> 00:27:49,920 You smoked the bones and then on top of that you've also smoked 571 00:27:49,920 --> 00:27:51,280 the veggies. Yes. 572 00:27:51,520 --> 00:27:53,360 Cool. I don't know if it translates 573 00:27:53,360 --> 00:27:55,400 but yeah. And also too, when you find out 574 00:27:55,400 --> 00:27:58,360 soups, throw some barbecue rub in there, flavour it up all you 575 00:27:58,360 --> 00:27:59,600 want. Bring around. 576 00:27:59,760 --> 00:28:01,400 Bit of a winter warmer, this one. 577 00:28:01,560 --> 00:28:03,440 When it comes to soup, there's no rules. 578 00:28:03,960 --> 00:28:06,640 Just fucking Chuck it all in. Quite often when you're doing a 579 00:28:06,640 --> 00:28:09,520 Pumpkin 1, you can. I like trying to do like a bit 580 00:28:09,520 --> 00:28:13,560 of a Thai Curry pumpkin soup. Sometimes you throw in some some 581 00:28:13,560 --> 00:28:17,760 spices, some coconut, bloody milk and all that sort of thing. 582 00:28:17,760 --> 00:28:19,760 Some nice fresh ginger and lemongrass. 583 00:28:19,760 --> 00:28:23,680 Yeah, I've thrown in some fried shallots on the top there 'cause 584 00:28:23,680 --> 00:28:27,440 they just go with everything. And yeah, throwing some damn 585 00:28:27,440 --> 00:28:30,880 Yankee Buffalo ranch on some leftover bread. 586 00:28:31,240 --> 00:28:33,560 Smoked it. Croutons, mate. 587 00:28:34,120 --> 00:28:36,160 So this is you trying to look after my weight. 588 00:28:36,400 --> 00:28:38,680 Oh yeah, until I'm loading it with fucking carbs. 589 00:28:40,360 --> 00:28:43,840 How are we gonna choose this smoked pumpkin soup baby without 590 00:28:43,840 --> 00:28:46,480 the mess of doing the whole pumpkin how they like to do it? 591 00:28:58,280 --> 00:29:01,160 That bit of pork shines through. I was going to say, it's amazing 592 00:29:01,160 --> 00:29:06,920 how porky it is. You know when you have a really 593 00:29:06,920 --> 00:29:09,440 good pan ham soup and they just blend together so well? 594 00:29:09,440 --> 00:29:12,400 Those flavours. Yep, this is the same but with 595 00:29:12,760 --> 00:29:15,080 pumpkin. And heaps less farting. 596 00:29:17,920 --> 00:29:18,960 This is unreal. This is. 597 00:29:18,960 --> 00:29:23,000 So good bro, this is this is winter right here, get on it. 598 00:29:23,240 --> 00:29:25,560 The problem is with soup. I feel like I could eat an 599 00:29:25,560 --> 00:29:28,160 unlimited amount like especially when it's good. 600 00:29:28,280 --> 00:29:32,520 Soup is a drink. The problem is you make a really 601 00:29:32,520 --> 00:29:35,200 big batch, you think, oh it's going to last all week and then 602 00:29:35,200 --> 00:29:36,680 fucking two days later it's all. Gone. 603 00:29:36,680 --> 00:29:40,040 Well see, I love making a massive batch of pumpkin soup, 604 00:29:40,040 --> 00:29:43,440 portioning it, and then like freezing it and reusing it in 605 00:29:43,440 --> 00:29:46,720 other things. Like I love using it as a pasta 606 00:29:46,720 --> 00:29:49,800 sauce base. So if you fry off some onion and 607 00:29:49,800 --> 00:29:54,000 chorizo then throw pumpkin soup in as your sauce base, it's 608 00:29:54,000 --> 00:29:56,360 fucking unreal. Then just throw some pasta 609 00:29:56,360 --> 00:29:59,480 through it. Sexy pumpkin and chorizo. 610 00:29:59,560 --> 00:30:01,720 That's a combo. This is a 10 out of 10. 611 00:30:01,960 --> 00:30:04,120 Look at him. Best pumpkin soup I've ever had. 612 00:30:04,200 --> 00:30:05,880 Fuck. Louise is going to kill me. 613 00:30:06,200 --> 00:30:07,400 It's. Starting to get to the point on 614 00:30:07,400 --> 00:30:09,400 this show where people are going to start thinking I'm full of 615 00:30:09,400 --> 00:30:10,880 shit because they say everything's good. 616 00:30:11,880 --> 00:30:14,320 I'm really trying to be critical too, by the way, but I fucking 617 00:30:14,320 --> 00:30:16,680 can't. Soup is just it just hugs you 618 00:30:16,960 --> 00:30:21,320 when it goes down, doesn't it? Fucking so good they got to stop 619 00:30:21,320 --> 00:30:22,560 this table from wobbling something. 620 00:30:23,520 --> 00:30:25,480 You got to stop eating so much soup, mate. 621 00:30:28,720 --> 00:30:30,040 Fuck it, we're going down. We're. 622 00:30:30,360 --> 00:30:33,360 Going down, down in an earlier round. 623 00:30:33,480 --> 00:30:35,400 I've gone around the croutons because I'm trying to be health 624 00:30:35,400 --> 00:30:38,640 conscious. It's so good at the end, but. 625 00:30:39,360 --> 00:30:41,480 Well, I have pretty much eaten all of mine. 626 00:30:41,560 --> 00:30:43,120 You. Fucking have you need to stump 627 00:30:43,120 --> 00:30:48,400 Cam your fucking bowl? We had to, we had to edit out 628 00:30:49,360 --> 00:30:52,080 some of that footage because I literally just took that long to 629 00:30:52,080 --> 00:30:53,800 eat it because I didn't want to put it down. 630 00:30:53,840 --> 00:30:58,360 But yeah, I'm I'm nearly done. He didn't come up for air, and 631 00:30:58,360 --> 00:31:01,400 that's the honest truth. OK, let's move on to our fuckup 632 00:31:01,400 --> 00:31:04,720 of the week and this outdoor kitchen build was posted by 633 00:31:04,720 --> 00:31:09,040 Johnny Iverson, and he is into food and beer. 634 00:31:09,960 --> 00:31:11,640 Fucking looking pretty good so far. 635 00:31:11,800 --> 00:31:13,920 Right. So this is like a home project 636 00:31:13,920 --> 00:31:16,640 build of an outdoor kitchen. It looks like he's rendered 637 00:31:16,640 --> 00:31:20,440 everything and he was starting to add ceramic cookers and pizza 638 00:31:20,440 --> 00:31:21,520 ovens. Cool. 639 00:31:21,680 --> 00:31:23,720 I like where this is going and then. 640 00:31:23,720 --> 00:31:27,360 He sent us in these images and it's the final finished outdoor 641 00:31:27,360 --> 00:31:29,320 kitchen. It looks like polished concrete 642 00:31:29,320 --> 00:31:31,640 tops. It's got storage for timber, a 643 00:31:31,640 --> 00:31:33,920 sink, a prep area, stools to sit at the table. 644 00:31:33,920 --> 00:31:35,360 It's got fridges. It's fucking cool. 645 00:31:35,600 --> 00:31:39,640 Yeah, with the fact that he hasn't cut those posts off, I 646 00:31:39,640 --> 00:31:40,840 imagine. And he's going to put a roof 647 00:31:40,840 --> 00:31:43,800 over it, too. So this is him cooking a pizza 648 00:31:43,800 --> 00:31:45,360 in the new kitchen, and let's watch. 649 00:31:50,280 --> 00:32:01,510 I fucking feel you bro. It's a Calzoni bro. 650 00:32:01,510 --> 00:32:04,430 It's still a Calzoni. All right, one more time. 651 00:32:04,590 --> 00:32:08,310 You know what this is? This is a man who is like me, 652 00:32:08,310 --> 00:32:10,990 not mastered the art of sliding the peel. 653 00:32:16,040 --> 00:32:19,640 Could you imagine you'd go into all the trouble of building that 654 00:32:19,640 --> 00:32:24,960 whole big magnificent outdoor BBQ slash pizza kitchen and then 655 00:32:25,120 --> 00:32:27,680 you roll up to make your first pizza on the floor? 656 00:32:27,840 --> 00:32:31,840 But everything was so well like the base was so nice and 657 00:32:31,840 --> 00:32:35,240 stretchy, the ingredients look like they were well dispersed 658 00:32:35,240 --> 00:32:39,800 and fresh, and then the large print giveth, small print taketh 659 00:32:39,800 --> 00:32:41,960 away. But this guy is not silly. 660 00:32:41,960 --> 00:32:44,080 He's got some solutions and we they're going to watch what they 661 00:32:44,080 --> 00:32:48,280 are already what's happening. Right. 662 00:32:48,280 --> 00:32:51,240 He's got his peel and he looks like he's out for revenge. 663 00:32:51,240 --> 00:32:55,440 So he's going to take us over to the pizza prep area and what's 664 00:32:55,440 --> 00:32:56,840 he got? What's he got? 665 00:32:56,840 --> 00:32:59,200 There's the pizza oven. There's the other little gas 666 00:32:59,200 --> 00:33:05,120 oven, lots of spinning. Oh, he's got a groove into the 667 00:33:05,120 --> 00:33:07,960 bench top. And now there's some way for the 668 00:33:07,960 --> 00:33:10,720 peel to sit so he can slide it off. 669 00:33:11,200 --> 00:33:14,160 So he obviously hasn't mastered the art of getting the peel 670 00:33:14,160 --> 00:33:17,840 under the bench or under the pizza in 1 foul swoop. 671 00:33:18,560 --> 00:33:21,680 But yeah, it comes with time. But I like a man that can adapt 672 00:33:21,680 --> 00:33:23,680 and overcome. Yeah, look, he's done pretty 673 00:33:23,680 --> 00:33:25,040 well. So great work, Johnny. 674 00:33:25,040 --> 00:33:27,640 Thanks for the laugh, he says. Do you like my kitchen? 675 00:33:28,160 --> 00:33:30,600 Yes we do. And he says I need a roof. 676 00:33:31,240 --> 00:33:33,640 Yes you do, but something about those posts tells me he's 677 00:33:33,640 --> 00:33:34,960 already thought about that. Yeah. 678 00:33:34,960 --> 00:33:37,920 And is that Is that a swimming pool under the greenhouse? 679 00:33:37,920 --> 00:33:41,240 Yeah, I wanna say maybe I'm not confident about where he lives, 680 00:33:41,240 --> 00:33:44,320 but maybe he's somewhere like the Netherlands and that's a 681 00:33:44,320 --> 00:33:46,480 like cover you'd pull on your pool to go through winter, I 682 00:33:46,480 --> 00:33:48,080 guess. Yeah, so it doesn't freeze, but 683 00:33:48,080 --> 00:33:50,920 yeah, it does look very European summer esque. 684 00:33:51,160 --> 00:33:54,040 He's even got a cool little wood storage area there under the 685 00:33:54,200 --> 00:33:55,840 benches. Yeah, that'll keep it dry. 686 00:33:55,840 --> 00:33:58,080 He'd be able to season that. He's got his air fryers in the 687 00:33:58,200 --> 00:33:59,840 corner. All right, that's it. 688 00:33:59,840 --> 00:34:02,680 That's the end of the episode. We are punching through these. 689 00:34:02,680 --> 00:34:06,320 What was that 88? 2 Fat blokes eating soup 2. 690 00:34:06,320 --> 00:34:09,520 Fat ladies 88. Well, we might not be 88 anymore 691 00:34:09,520 --> 00:34:11,360 'cause I think I lost a bit of weight eating that soup. 692 00:34:11,520 --> 00:34:13,199 Fucking oath mate, it's a good feed. 693 00:34:14,080 --> 00:34:15,280 That's it. See you in the episode. 694 00:34:15,320 --> 00:34:18,040 That is, mate, if you've made it this far, we appreciate you. 695 00:34:18,040 --> 00:34:21,880 Like subscribe, jump online, buy some merch, you know, comment, 696 00:34:21,880 --> 00:34:24,520 hit that reshare button of everything we do and you. 697 00:34:25,360 --> 00:34:27,600 Yeah, it goes a long way for our algorithm. 698 00:34:27,600 --> 00:34:31,719 We are on our way to 100 episodes and thanks for coming 699 00:34:31,719 --> 00:34:33,760 along. Yeah, and I will say that if 700 00:34:33,760 --> 00:34:36,199 you've got a cook or something you're proud of or something 701 00:34:36,199 --> 00:34:39,120 that you fucked up too, you can share it with us in the DMS. We 702 00:34:39,120 --> 00:34:41,639 don't get to everything people share with us, but we get to a 703 00:34:41,639 --> 00:34:44,719 lot. And if you haven't figured this 704 00:34:44,719 --> 00:34:48,159 out, we don't really talk about a lot of viral videos. 705 00:34:48,159 --> 00:34:51,040 As soon as something kind of goes viral, we kind of skip over 706 00:34:51,040 --> 00:34:52,880 it. And we could probably get a lot 707 00:34:52,880 --> 00:34:54,560 of views if we pick viral videos. 708 00:34:54,560 --> 00:34:56,679 Talked over the top of them, made fun of everything. 709 00:34:56,800 --> 00:34:59,880 But we are kind of into highlighting real people cooking 710 00:34:59,880 --> 00:35:02,200 real food. We want your stuff, so fucking 711 00:35:02,200 --> 00:35:03,680 send it in. Yeah, that's it. 712 00:35:03,680 --> 00:35:06,440 We're not out to pick the low hanging fruit, but like, 713 00:35:06,440 --> 00:35:09,600 subscribe to the things and we'll see you next Tuesday.