1 00:00:00,200 --> 00:00:04,800 All right, Episode 89. 89 mate, we're closing out the 80s this 2 00:00:04,800 --> 00:00:07,560 week and end of the naughty 90s next week. 3 00:00:07,800 --> 00:00:09,360 All right, we're flying through on. 4 00:00:09,360 --> 00:00:12,280 Screaming through. And they're a lot of work. 5 00:00:12,480 --> 00:00:13,280 If I can hope. They are. 6 00:00:13,280 --> 00:00:15,840 So we usually ask this at the end, but I'm gonna ask it at the 7 00:00:15,840 --> 00:00:18,640 start. Hit the like button, leave us a 8 00:00:18,640 --> 00:00:21,840 comment and subscribe. Yes, please. 9 00:00:21,840 --> 00:00:25,280 Tell your mum, tell your auntie, tell everyone you know to like, 10 00:00:25,280 --> 00:00:28,400 subscribe, do the thing. All right, let's jump straight 11 00:00:28,400 --> 00:00:30,160 into it. Now hang on, someone that it's 12 00:00:30,160 --> 00:00:31,520 watching us hasn't like this yet? 13 00:00:31,520 --> 00:00:33,360 Come on mate, it's you isn't it? Just hit it. 14 00:00:33,480 --> 00:00:35,440 Just hit it. Quit the bell button too for 15 00:00:35,440 --> 00:00:37,440 being naughty. All right, let's jump into the 16 00:00:37,440 --> 00:00:41,280 intro for this week. Ghetto Legends on Barnesi from 17 00:00:41,280 --> 00:00:45,040 Barnes's Barbecue and I was lucky enough to watch Psy create 18 00:00:45,040 --> 00:00:47,560 his masterpiece of a mural at Meat Stock Sydney. 19 00:00:47,960 --> 00:00:51,680 Now I thought my BBQ area needs exactly the same type of thing. 20 00:00:52,120 --> 00:00:55,160 So what do you reckon guys? I reckon I should probably stick 21 00:00:55,160 --> 00:00:58,000 a BBQ. But anyway, you're watching the 22 00:00:58,000 --> 00:01:01,320 underseason BBQ. On you Barnesy. 23 00:01:01,320 --> 00:01:03,520 Cheers brother. So that was Christopher Barnes 24 00:01:03,520 --> 00:01:06,120 from Barnesy's Barbecue, and he's quite the artist. 25 00:01:06,480 --> 00:01:09,080 Yes he is mate. So he says I'm just a man who 26 00:01:09,080 --> 00:01:12,160 loves to cook by flame, experiment with flavours and eat 27 00:01:12,160 --> 00:01:14,840 good food with good people. Bloody hell, that's all you 28 00:01:14,840 --> 00:01:16,840 need. He met you at meat stock? 29 00:01:16,880 --> 00:01:19,440 Yeah, he said. Meat stock ended way too soon 30 00:01:19,440 --> 00:01:22,240 but I left with my cup full, full of good vibes and 31 00:01:22,240 --> 00:01:24,040 inspiration. Hell, yeah. 32 00:01:24,040 --> 00:01:25,600 Do you remember him? Of course I do. 33 00:01:25,600 --> 00:01:27,440 Yeah. Yeah, I remember David. 34 00:01:27,720 --> 00:01:29,760 No one comes and gets a photo with you, so you should remember 35 00:01:29,960 --> 00:01:31,480 everybody. That's the thing about meat 36 00:01:31,480 --> 00:01:33,520 stock Sydney. I pointed it out a couple of 37 00:01:33,520 --> 00:01:37,160 years ago that, you know, meat stock Sydney is the biggest one. 38 00:01:37,160 --> 00:01:39,000 It's the last one. And when you get to the end, 39 00:01:39,000 --> 00:01:42,720 you're like, oh fuck, there's no meat stock for like 10 months 40 00:01:42,720 --> 00:01:43,840 now. It's a bit depressing. 41 00:01:43,960 --> 00:01:47,040 It is a bit depressing because you come out fired up and you're 42 00:01:47,040 --> 00:01:51,000 really excited and then you're like, oh, there's nothing to do 43 00:01:51,000 --> 00:01:53,400 now until February. You gotta pack those overalls 44 00:01:53,400 --> 00:01:55,080 away. Oh I don't know mate, I still 45 00:01:55,080 --> 00:01:57,760 rock em when I'm in the garden. Alright, go and give him a 46 00:01:57,760 --> 00:02:00,960 follow Barnsey's Barbecue. Like and subscribe to while 47 00:02:00,960 --> 00:02:02,800 you're at it. Alright, let's move on what is 48 00:02:02,800 --> 00:02:05,120 in this episode without looking up on the wall. 49 00:02:05,160 --> 00:02:07,360 I have to look up at the wall. Don't do it. 50 00:02:07,360 --> 00:02:08,720 We're watching cameras, watching you. 51 00:02:09,360 --> 00:02:13,720 What's in this other speed? Right pork belly features very 52 00:02:13,720 --> 00:02:15,960 heavily in our cook of the weeks. 53 00:02:16,080 --> 00:02:19,480 We've got a bit of a follow up from our pet food brisket from a 54 00:02:19,480 --> 00:02:22,320 couple of weeks ago and failed or nailed. 55 00:02:22,560 --> 00:02:24,880 Is back, right? Yeah, I love failed or nailed. 56 00:02:25,040 --> 00:02:28,040 Fuck yeah you would. Alright, but the dishes of the 57 00:02:28,040 --> 00:02:32,040 week and this one was sent in to us by Logan Glenn from Space 58 00:02:32,040 --> 00:02:35,040 City BBQ. It's the obligatory Wiener 59 00:02:35,040 --> 00:02:37,920 split, he says. Yeah, it's the butterfly. 60 00:02:38,280 --> 00:02:42,920 And Space City BBQ is a Texas Top 50 BBQ honourable mention 61 00:02:42,920 --> 00:02:45,120 and they are from Baytown in Texas. 62 00:02:45,360 --> 00:02:47,680 Hell yeah, I like the look of that link. 63 00:02:47,960 --> 00:02:50,280 Looks great, well packed. Well packed. 64 00:02:50,600 --> 00:02:54,240 So it's a jalapeno and Oaxaca cheese, and it's mixed in with 65 00:02:54,240 --> 00:02:56,440 their East Texas inspired season. 66 00:02:56,840 --> 00:02:59,200 Delicious. Oaxaca cheese. 67 00:02:59,240 --> 00:03:02,120 Oaxaca. All right, so Space City BBQ, 68 00:03:02,120 --> 00:03:05,080 it's a food truck and they say it's new school BBQ that's out 69 00:03:05,080 --> 00:03:07,560 of this world. It's handcrafted, slow smoked 70 00:03:07,600 --> 00:03:10,600 premium meats with East Texas flair. 71 00:03:10,720 --> 00:03:13,200 Some days you blast off and some days you just smoke. 72 00:03:14,320 --> 00:03:16,720 So this is the BBQ that caused Daniel Vaughn to give it an 73 00:03:16,720 --> 00:03:19,800 honourable mention, which is a fucking big deal. 74 00:03:19,800 --> 00:03:23,080 And I think that burger there, that's their bacon jam burger. 75 00:03:24,280 --> 00:03:27,240 Look, if you're gonna impress Daniel Vaughn this far along, 76 00:03:27,280 --> 00:03:29,080 you're doing pretty bloody well, aren't you? 77 00:03:29,360 --> 00:03:31,640 Yeah, yeah. He's a tough man to impress, I 78 00:03:31,640 --> 00:03:34,640 reckon. I went out with him on a day on 79 00:03:34,640 --> 00:03:36,680 the job with Daniel Vaughn and I filmed it. 80 00:03:36,680 --> 00:03:39,760 I haven't edited it yet, but he's a tough cookie. 81 00:03:40,200 --> 00:03:42,360 He knows what he's doing, he knows what he wants. 82 00:03:42,400 --> 00:03:45,280 On social media, you know, he shares all the food he eats and 83 00:03:45,280 --> 00:03:48,160 all the rest of it, but inside it's his job. 84 00:03:48,160 --> 00:03:50,360 He's critiquing BBQ. Bloody oath he is. 85 00:03:50,360 --> 00:03:52,680 He's building a scene based on his opinion. 86 00:03:52,800 --> 00:03:56,240 So this platter here, I think that's their big back box and 87 00:03:56,240 --> 00:03:59,720 it's 2 meat choices, half a pound each, one sausage, 1 88 00:03:59,720 --> 00:04:04,480 Bodon, 1 burger and two medium sides and that's 55 bucks. 89 00:04:04,600 --> 00:04:07,280 Steel, you're stealing it, bro. It's a bargain. 90 00:04:07,360 --> 00:04:09,680 It's a bloody bargain. It's got a burger in it. 91 00:04:09,800 --> 00:04:12,000 So the big, big thing to note here it's it's hard enough 92 00:04:12,000 --> 00:04:15,040 cooking great BBQ out of a bricks and mortar, but it's even 93 00:04:15,040 --> 00:04:17,440 harder out of a food truck. Bloody ice. 94 00:04:17,519 --> 00:04:20,200 Like getting that level of BBQ out of a food truck, like a 95 00:04:20,200 --> 00:04:24,160 really confined space, and then having you've got to have a full 96 00:04:24,160 --> 00:04:26,040 platter of BBQ. It's not like you can just cook 97 00:04:26,040 --> 00:04:27,120 burgers. Yeah, that's it. 98 00:04:27,120 --> 00:04:29,320 You got to cook brisket, you got to cook burgers, you got to cook 99 00:04:29,320 --> 00:04:30,720 sausage. And I think people that are 100 00:04:30,720 --> 00:04:33,960 doing it out of a food truck are making it fucking hard for 101 00:04:33,960 --> 00:04:36,040 themselves. But at the same time, it's the 102 00:04:36,040 --> 00:04:39,760 way that you probably get into BBQ without having to fork out 103 00:04:39,760 --> 00:04:41,160 the money for a bricks and mortar to. 104 00:04:41,160 --> 00:04:43,880 Start with yeah, that's it. Passion driven. 105 00:04:44,240 --> 00:04:47,280 I think they do deserve a lot of credit for having BBQ to this 106 00:04:47,280 --> 00:04:50,480 level out of a food truck. But they also sent us this dish 107 00:04:50,480 --> 00:04:52,960 and these are pina colada pork belly. 108 00:04:53,240 --> 00:04:57,320 It ends and they are spiced rum pineapple glazed and covered in 109 00:04:57,320 --> 00:05:01,680 toasted coconut. You like the peanut colada pork 110 00:05:01,680 --> 00:05:03,680 belly burning? That's all they are. 111 00:05:04,000 --> 00:05:06,120 Fucking out they are. You crush that, they say these 112 00:05:06,120 --> 00:05:08,480 things are crazy odd. Smash. 113 00:05:08,880 --> 00:05:12,320 So go give them a follow space City BBQ. 114 00:05:12,320 --> 00:05:15,320 Hell yeah, yeah. OK, this next one here was sent 115 00:05:15,320 --> 00:05:19,280 in to us by Connie Ardbertson and he is from Grill Tips in 116 00:05:19,280 --> 00:05:22,360 Sweden and he's from a small town called also. 117 00:05:22,920 --> 00:05:26,000 Yum. This looks unreal. 118 00:05:26,000 --> 00:05:29,440 So it's sliced smoked pork belly, sliced like a piece of 119 00:05:29,440 --> 00:05:33,680 cake with a honey apple glaze, honey buttercream. 120 00:05:33,840 --> 00:05:37,360 And then he has the heat and acidity from a spicy gel and 121 00:05:37,360 --> 00:05:39,160 then he puts a little crunch on top. 122 00:05:39,640 --> 00:05:43,440 This is future school BBQ. I'm into this I'm. 123 00:05:43,640 --> 00:05:46,440 Going to say this again because it's smoked pork belly and when 124 00:05:46,440 --> 00:05:49,120 you look at it, it looks like melting your mouth tender. 125 00:05:49,560 --> 00:05:51,280 It's shaped like a piece of cake. 126 00:05:51,360 --> 00:05:54,600 It has a honey and apple glaze and then it's topped with a 127 00:05:54,600 --> 00:05:59,440 honey buttercream and then it sits on top of a spicy gel which 128 00:05:59,440 --> 00:06:03,600 has heat and acidity. I can see a lot more jellies 129 00:06:03,600 --> 00:06:07,080 being used in future school BBQ. This is wild. 130 00:06:07,080 --> 00:06:08,880 This is awesome. And honey butter. 131 00:06:08,880 --> 00:06:11,760 What a combo. So he says sometimes I get 132 00:06:11,760 --> 00:06:15,320 visual ideas and flavour combinations that won't leave my 133 00:06:15,320 --> 00:06:17,840 head until I'd tried them. And we're glad that you did, 134 00:06:17,840 --> 00:06:19,640 buddy, because this looks very cool. 135 00:06:19,880 --> 00:06:22,000 Let's see, this is BBQ possession. 136 00:06:22,320 --> 00:06:26,720 So I would love to know a what the crunchy bit is on top. 137 00:06:26,720 --> 00:06:28,760 Is it some kind of nuts that he's put on top? 138 00:06:28,760 --> 00:06:32,480 But two, do you fuck with mixing proteins and desserts? 139 00:06:32,560 --> 00:06:34,280 Course you do, you're into it. Fucker knows. 140 00:06:34,680 --> 00:06:36,360 Because, I mean, you can't knock this, right? 141 00:06:36,600 --> 00:06:37,480 No, exactly right. I. 142 00:06:37,480 --> 00:06:39,920 Can literally taste that foam right now with that pork well 143 00:06:40,480 --> 00:06:42,360 we've. Had the Peach cobbler sausage. 144 00:06:42,680 --> 00:06:45,120 This is great. This is honestly, this is 145 00:06:45,120 --> 00:06:48,840 fucking sensational because there's a lot going on here and 146 00:06:48,840 --> 00:06:51,160 you don't know if it's a fucking dessert, you don't know if it's 147 00:06:51,160 --> 00:06:52,920 protein, you don't know if it's savoury. 148 00:06:52,920 --> 00:06:55,720 Like what is it? Well that's like when we have a 149 00:06:55,720 --> 00:06:58,360 pizza night at home. I always make sure the last 150 00:06:58,360 --> 00:07:01,360 piece of pizza I ate to ham and pineapple because then I don't 151 00:07:01,360 --> 00:07:03,400 crave dessert. Oh, a smart move. 152 00:07:03,400 --> 00:07:05,520 Yeah, I don't have that problem. I still. 153 00:07:05,960 --> 00:07:09,760 You still have dessert, and then Uber Eats ends up at your 154 00:07:09,760 --> 00:07:11,960 doorstep. All right, moving on. 155 00:07:11,960 --> 00:07:15,840 This next one was sent to us by Josh McKenna and looks maybe 156 00:07:15,840 --> 00:07:18,720 deceiving here, he said. I just wanted to give you guys a 157 00:07:18,720 --> 00:07:20,840 nod and share a little bit of a story. 158 00:07:21,000 --> 00:07:23,760 What is this? It looks like a jalapeno 159 00:07:23,760 --> 00:07:26,480 meatloaf, but it is not. Well, it looks burnt too. 160 00:07:26,480 --> 00:07:28,600 It does. All right, he says. 161 00:07:28,600 --> 00:07:32,440 A few months ago after seeing your smoked Bega cheddar cheese 162 00:07:32,440 --> 00:07:34,040 blocks, I decided to give it a crack. 163 00:07:34,040 --> 00:07:38,920 I have a Ninja wood fire which goes down to about 55°C and it 164 00:07:38,920 --> 00:07:42,600 does a bang up job of smoking cheese, so that block was 165 00:07:42,600 --> 00:07:45,760 cheese. So he says after a few months of 166 00:07:45,760 --> 00:07:48,560 experimenting with different rubs he decided to hit up one of 167 00:07:48,560 --> 00:07:52,560 the local pubs or a bar wherever you are to see if they could use 168 00:07:52,560 --> 00:07:54,920 it. And I gave them some samples and 169 00:07:54,920 --> 00:07:58,160 they released a special burger with my double garlic butter 170 00:07:58,160 --> 00:07:59,520 cheese on it. Right. 171 00:07:59,520 --> 00:08:01,800 So the pub loved it. Put it on a burger. 172 00:08:02,080 --> 00:08:04,440 Sick. So Fast forward to Wednesday 173 00:08:04,440 --> 00:08:07,880 just gone and after some really good feedback from the pub and 174 00:08:07,880 --> 00:08:11,280 from family and friends, I decided then to make a Facebook 175 00:08:11,280 --> 00:08:14,360 page and post it in the local community page to see if I could 176 00:08:14,360 --> 00:08:19,000 move some cheese overnight. He had 28 orders. 177 00:08:19,160 --> 00:08:21,640 Jesus. So that explains the colour. 178 00:08:21,640 --> 00:08:25,000 I think this is the jalapeno garlic black rub. 179 00:08:25,280 --> 00:08:28,560 They also have other flavours of cheese. 1 is a double garlic 180 00:08:28,560 --> 00:08:31,560 butter, they've got dill pickle dust, they've got a honey hog 181 00:08:31,560 --> 00:08:35,480 barbecue and a spicy white. Lightning sick and you get to 182 00:08:35,480 --> 00:08:39,039 choose the depth of your smoke with the camp fire or the Bush 183 00:08:39,039 --> 00:08:41,679 fire version. Oh, I didn't even notice that. 184 00:08:41,679 --> 00:08:43,640 That's a really good little addition there. 185 00:08:43,640 --> 00:08:46,280 I guess he what leaves it in the smoker for longer or? 186 00:08:46,280 --> 00:08:49,160 Well, yeah, one's single smoked and then one's double. 187 00:08:49,160 --> 00:08:51,280 Smoked, right? So it goes in for a second hit. 188 00:08:51,280 --> 00:08:53,320 Yeah. OK, so I've seen people smoke 189 00:08:53,320 --> 00:08:54,200 cheese. It's pretty common. 190 00:08:54,200 --> 00:08:56,360 A lot of people smoke cheese, but I haven't seen people put 191 00:08:56,360 --> 00:08:58,560 fucking rub on it and then put it in the smoker. 192 00:08:58,560 --> 00:09:00,720 Have you ever seen this? And then sell it. 193 00:09:02,680 --> 00:09:06,520 So it's handcrafted smoked cheese from Klong Curry in 194 00:09:06,520 --> 00:09:09,560 Queensland and it's small batch, real ingredients, real wood, big 195 00:09:09,560 --> 00:09:10,600 flavour. That's what they say. 196 00:09:10,720 --> 00:09:13,000 Hell yeah. I mean, I'm not in the market to 197 00:09:13,000 --> 00:09:16,200 be buying blocks of cheese, but this looks fantastic. 198 00:09:16,240 --> 00:09:17,960 No, you got to mortgage the house these days. 199 00:09:19,040 --> 00:09:22,080 So he says since sending you this because I asked him for 200 00:09:22,080 --> 00:09:25,560 some more information he said I've had 4 customers reorder and 201 00:09:25,560 --> 00:09:30,200 one bloke who showed his family and workmates they ordered 26 202 00:09:30,200 --> 00:09:32,760 more blocks. The poor old ninja is copping A 203 00:09:32,760 --> 00:09:34,720 flogging, but it's handling it well. 204 00:09:34,920 --> 00:09:37,480 Might have to build yourself a cold smoke cabinet mate. 205 00:09:37,560 --> 00:09:40,040 But maybe just get more ninjas. Oh yeah. 206 00:09:40,040 --> 00:09:42,080 But you know. You got a whole garage full of 207 00:09:42,080 --> 00:09:44,440 ninjas. You'd want to open Ninja were 208 00:09:44,720 --> 00:09:47,480 sponsoring and supplying it. All right, you can go follow 209 00:09:47,480 --> 00:09:51,080 them on Facebook at Field and Fire Clon Curry. 210 00:09:51,080 --> 00:09:54,080 But he has taken an idea that he's seen on this podcast. 211 00:09:54,320 --> 00:09:56,040 He's then turned it into a little business. 212 00:09:56,280 --> 00:09:58,680 People appreciate what he's doing and there's some really 213 00:09:58,680 --> 00:10:00,920 creative flavours to smoke cheese with and I think he's 214 00:10:00,920 --> 00:10:02,440 under a winner. Bloody oath, mate. 215 00:10:02,560 --> 00:10:05,800 I would love at some point there to get my hands on that dill 216 00:10:05,880 --> 00:10:08,600 pickle dust. You're right, you might need to 217 00:10:08,600 --> 00:10:11,880 express postage with some freezer blocks in it. 218 00:10:12,240 --> 00:10:15,760 Yeah, cheese. Smoked cheese with rub on it. 219 00:10:16,320 --> 00:10:18,800 It'd be like every other food item that gets sent here. 220 00:10:18,800 --> 00:10:20,600 It doesn't make it down from the office. 221 00:10:21,840 --> 00:10:24,320 It's all right mate, you can have the cheese all to yourself. 222 00:10:24,680 --> 00:10:26,960 I love cheese. Can you tell? 223 00:10:29,320 --> 00:10:32,920 So we've got a bit of mail here and this one we talked about on 224 00:10:32,920 --> 00:10:35,960 the show a few episodes back. And this photo was posted by 225 00:10:35,960 --> 00:10:38,200 Snoot Crickets. And it was a picture of a 226 00:10:38,200 --> 00:10:40,800 brisket with the label Beef brisket. 227 00:10:40,840 --> 00:10:44,160 Keep frozen pet food, not for human consumption. 228 00:10:44,440 --> 00:10:46,760 And it was sold at a local farmers market. 229 00:10:47,400 --> 00:10:49,040 Yeah. So this was when we did a bit of 230 00:10:49,040 --> 00:10:52,080 a deep dive and discovered that it was just because it wasn't 231 00:10:52,080 --> 00:10:54,880 processed in a USDA approved plant. 232 00:10:54,880 --> 00:10:58,360 It was kind of just a safety disclaimer, but we all agreed 233 00:10:58,360 --> 00:11:00,680 that we would consume it. Yeah, of course. 234 00:11:00,680 --> 00:11:02,520 I mean it's come from a small farm. 235 00:11:02,560 --> 00:11:04,480 Yeah, that's exactly right. They're the ones you should be 236 00:11:04,480 --> 00:11:06,640 supporting. OK, so the farm itself, they 237 00:11:06,640 --> 00:11:11,280 reached out to us and it is Summer View Farms and they said, 238 00:11:11,280 --> 00:11:14,840 hi, this is summer. From some of you farms in 239 00:11:14,840 --> 00:11:19,360 Hawaii, thanks for sharing and understanding the meat industry. 240 00:11:19,360 --> 00:11:23,040 We take great pride in raising pasture raised and finished beef 241 00:11:23,080 --> 00:11:26,480 and take even more pride in being independent and making 242 00:11:26,480 --> 00:11:28,200 sure it's affordable for everyone. 243 00:11:28,400 --> 00:11:30,920 Much Aloha to you guys. Hell yeah. 244 00:11:30,920 --> 00:11:34,320 Much Aloha, baby. So the pricing it's pretty 245 00:11:34,320 --> 00:11:37,760 reasonable for what I would consider, you know farm raised 246 00:11:37,760 --> 00:11:39,840 cattle. Oh mate, it'd be the best beef 247 00:11:39,840 --> 00:11:43,080 you've ever tried. So this is summer herself and 248 00:11:43,080 --> 00:11:46,920 she says we use local butchers around the area, but where they 249 00:11:46,920 --> 00:11:50,720 are located in Hawaii, there's only two slaughterhouses that 250 00:11:50,720 --> 00:11:55,480 have USDA inspectors and both of them, if you want your bones, 251 00:11:55,480 --> 00:11:58,520 fat and organs back, they make you buy it back from them at 252 00:11:58,520 --> 00:12:00,680 market price, which is kind of messed up. 253 00:12:00,960 --> 00:12:07,280 Yeah, it sounds a bit of a rot. Now the reason why she wants. 254 00:12:07,280 --> 00:12:12,360 Only wants to toy's organ back. Now the reason why she wants all 255 00:12:12,360 --> 00:12:16,320 that back is they make their own whipped tallow skin care 256 00:12:16,320 --> 00:12:21,520 products farm to skin using 100% suet which is the fat from the 257 00:12:21,520 --> 00:12:24,200 kidney of her own cows to make a products. 258 00:12:24,480 --> 00:12:27,680 So whipped tallow is known for its deep moisturizing properties 259 00:12:27,680 --> 00:12:30,440 and is packed with nutrients and doesn't clog pores. 260 00:12:30,560 --> 00:12:32,960 Awesome. So she says the butchers that 261 00:12:32,960 --> 00:12:36,080 they use practice better health and sanitization than and the 262 00:12:36,120 --> 00:12:39,280 alternative, she says I stand by his work and mine. 263 00:12:39,560 --> 00:12:42,000 It's the best dog food on the market. 264 00:12:42,200 --> 00:12:45,400 This is real anarchy, you know, like this is sticking it to the 265 00:12:45,400 --> 00:12:47,120 man. This is this is punk rock 266 00:12:47,120 --> 00:12:50,040 culture right here, you know, like something that's so 267 00:12:50,040 --> 00:12:53,400 natural, which is raising your own food and you know, like not 268 00:12:53,400 --> 00:12:56,480 eating all the junk that they try and force down your throat. 269 00:12:56,480 --> 00:12:59,600 And then they've tried to blockade it by making sure that 270 00:12:59,600 --> 00:13:01,720 you use these accredited slaughterhouses. 271 00:13:01,720 --> 00:13:03,680 But these guys are not falling for it. 272 00:13:03,680 --> 00:13:06,160 They're going the extra mile just to make sure that they can 273 00:13:06,160 --> 00:13:08,600 keep their beef as natural as possible. 274 00:13:08,720 --> 00:13:10,200 Yeah. And I think that if you start to 275 00:13:10,200 --> 00:13:12,800 go down the rabbit hole of trying to be the most 276 00:13:12,800 --> 00:13:18,080 environmentally friendly person you can, raising your own pigs 277 00:13:18,080 --> 00:13:22,760 or lambs or beef on a small farm is probably the best way to do 278 00:13:22,760 --> 00:13:23,800 it. But the fact is you probably 279 00:13:23,800 --> 00:13:26,360 can't get through a whole cow yourself, and you want it to be 280 00:13:26,360 --> 00:13:28,280 fresh. So selling it at a market is a 281 00:13:28,280 --> 00:13:32,200 great way to kind of pay for the care and raising of the cattle 282 00:13:32,200 --> 00:13:35,000 at the same time, have some food for yourself and also supply 283 00:13:35,000 --> 00:13:36,720 other people who are into this sort of thing. 284 00:13:36,720 --> 00:13:39,480 Yeah, that's exactly right. So she says if you guys ever 285 00:13:39,480 --> 00:13:42,080 visit the Big Island, Hawaii, we would love to get you some 286 00:13:42,080 --> 00:13:43,600 steaks. Thanks for your podcast. 287 00:13:43,880 --> 00:13:47,360 Hell yeah, imagine that cooking it over a bit of a Is there any 288 00:13:47,360 --> 00:13:50,360 volcanoes on the Big Island? Imagine that a volcano. 289 00:13:50,360 --> 00:13:53,160 Reverse seared rib eye. Oh, that'd go viral. 290 00:13:53,240 --> 00:13:55,320 Yeah, wouldn't it? All right, So there's a massive 291 00:13:55,320 --> 00:13:58,600 back story to beef and beef processing in Hawaii. 292 00:13:58,600 --> 00:14:01,920 And I won't go into it because it's a rabbit hole of how they 293 00:14:01,920 --> 00:14:04,640 got into this situation where there's only two plants on the 294 00:14:04,640 --> 00:14:06,600 whole island. But just to put things into 295 00:14:06,600 --> 00:14:10,920 perspective, 95% of Hawaii's livestock and they have about 296 00:14:10,920 --> 00:14:15,760 135,000 head of cattles. It's shipped off island, most 297 00:14:15,760 --> 00:14:19,120 likely to Texas for slaughter and processing and then shipped 298 00:14:19,120 --> 00:14:23,240 back to Hawaii, normally in a Styrofoam tray and it completes 299 00:14:23,240 --> 00:14:27,960 a 5000 mile round trip because of this issue with processing 300 00:14:27,960 --> 00:14:30,400 beef in Hawaii. Sounds like they've got the same 301 00:14:30,400 --> 00:14:32,920 government we have mate with our natural resources. 302 00:14:34,440 --> 00:14:35,880 All right, let's move on. Failed. 303 00:14:36,080 --> 00:14:37,680 By the way, thanks for sending that in. 304 00:14:37,680 --> 00:14:39,840 I found that fascinating, that whole thing in Hawaii. 305 00:14:39,920 --> 00:14:42,520 The thing that's awesome now is the fact that we can feature 306 00:14:42,520 --> 00:14:45,640 something and then these people are getting back to us, too. 307 00:14:45,640 --> 00:14:49,440 That's really cool because it means that we are broadening our 308 00:14:49,440 --> 00:14:52,600 horizons of who we're reaching out to and spreading the good 309 00:14:52,600 --> 00:14:55,760 word of, you know, what people are out there doing. 310 00:14:56,000 --> 00:14:57,360 Yeah. And I think it's absolutely 311 00:14:57,360 --> 00:14:59,800 fantastic. So raising your own beef, 312 00:15:00,040 --> 00:15:03,320 processing it, eating it yourself, selling it to people 313 00:15:03,320 --> 00:15:05,480 at farmers markets, I mean. Why not? 314 00:15:05,640 --> 00:15:08,080 That's it mate, sticking it to the man. 315 00:15:08,360 --> 00:15:09,920 And it's like a technicality, too. 316 00:15:09,920 --> 00:15:12,960 It's not like it's not being processed in an approved 317 00:15:12,960 --> 00:15:15,080 facility. It's just not some kind of white 318 00:15:15,080 --> 00:15:17,400 coat they're watching. Well, it's just a hole. 319 00:15:17,400 --> 00:15:19,600 You can't sit with this mentality if you've. 320 00:15:19,600 --> 00:15:22,400 Ever been to a big processing facility in Australia? 321 00:15:22,400 --> 00:15:25,640 There are actually people, and I think they're from MLA, I'm not 322 00:15:25,640 --> 00:15:28,440 sure, but they sit there in white coats with a clipboard and 323 00:15:28,440 --> 00:15:30,680 they just watch what's going on and mark things down on a 324 00:15:30,680 --> 00:15:32,960 clipboard. So someone's actually checking 325 00:15:32,960 --> 00:15:34,480 to see if everything's done properly. 326 00:15:34,480 --> 00:15:38,520 But it's the same processing plant doing the same thing every 327 00:15:38,520 --> 00:15:40,960 single day, and I guess it's a formality. 328 00:15:41,200 --> 00:15:43,480 Well, that's why your mate's so expensive, you're having to pay 329 00:15:43,480 --> 00:15:46,520 for white coats. I think there's actually a fee 330 00:15:46,520 --> 00:15:50,360 that Australians pay per head of cattle to pay for that and other 331 00:15:50,360 --> 00:15:53,280 services that the MLA do. Sounds like just another 332 00:15:53,280 --> 00:15:56,280 unnecessary middle man. Well, we're good at that, aren't 333 00:15:56,280 --> 00:15:57,560 we? Governments are good at that. 334 00:15:58,520 --> 00:16:04,080 Get your pitchforks, we ride at dawn, alright? 335 00:16:04,080 --> 00:16:06,680 Failed or nailed? This one was posted by 336 00:16:06,680 --> 00:16:11,040 Revolutionary Tap and it's pinned, Horse beat and Monster 0 337 00:16:11,360 --> 00:16:15,040 failed or nailed. That's definitely nailed if you 338 00:16:15,040 --> 00:16:17,880 want to go punch some plaster walls in. 339 00:16:18,520 --> 00:16:20,800 It looks like the Russian version of the monster. 340 00:16:20,800 --> 00:16:23,760 White Energy can too, but it's a failed. 341 00:16:24,360 --> 00:16:26,640 So this is what it looks like up close, and I think you're 342 00:16:26,640 --> 00:16:29,400 supposed to heat it up so that fat melts and fry it up with 343 00:16:29,400 --> 00:16:31,680 some potatoes and onions and you eat it with bread. 344 00:16:31,680 --> 00:16:34,320 But this person here is just raw dogging it out of the tin. 345 00:16:34,480 --> 00:16:36,200 Yes. Speaking of unnecessary 346 00:16:36,200 --> 00:16:39,200 labelling too, have you ever read The Side of a Monster Can? 347 00:16:39,640 --> 00:16:42,400 Lots of numbers. Lots of numbers but also too the 348 00:16:42,400 --> 00:16:48,160 recommendations is do not exceed one serving per day servings per 349 00:16:48,160 --> 00:16:51,360 can 4. It's 1 can. 350 00:16:51,360 --> 00:16:52,240 What are you going to do? Oh. 351 00:16:52,360 --> 00:16:55,640 You can just have a sip have 4 sips mate put. 352 00:16:55,640 --> 00:16:57,440 It back in the fridge and wait for it to go flat. 353 00:16:57,440 --> 00:16:59,480 Yeah, put it back while it's been opened. 354 00:16:59,480 --> 00:17:03,240 The fucking caffeine. It eats the aluminium away next. 355 00:17:03,960 --> 00:17:07,280 Oh, that's fucking failed. Get that Vegemite away from 356 00:17:07,280 --> 00:17:10,640 that, whatever that is. So this was posted by Unlucky 357 00:17:10,640 --> 00:17:13,079 Ant and it's boiled pork with broccoli. 358 00:17:13,359 --> 00:17:16,480 You like broccoli? I used to like it a lot more. 359 00:17:16,480 --> 00:17:19,359 I've gone off it a bit. Lately now anyone says that this 360 00:17:19,359 --> 00:17:22,240 doesn't look very nice is not thinking about the logistics. 361 00:17:22,240 --> 00:17:25,839 As far as this person is concerned, in 20 minutes I can 362 00:17:25,839 --> 00:17:29,800 boil in a pot 1K of meat that lasts me a whole week. 363 00:17:29,920 --> 00:17:32,440 I think they're actually meal prepping and they say compared 364 00:17:32,440 --> 00:17:36,080 to pan frying where you have to flip the meat continually 365 00:17:36,080 --> 00:17:39,040 supervise it, cook it in multiple batches and there's 366 00:17:39,040 --> 00:17:42,200 more cleaning to do because of fat splatters, Boiled beef 367 00:17:42,200 --> 00:17:45,400 steaks actually taste better than medium rare seeds steaks. 368 00:17:45,400 --> 00:17:48,120 That's their claim. Just because she can, it doesn't 369 00:17:48,120 --> 00:17:50,600 mean you should. They say, and I'm not kidding, 370 00:17:50,600 --> 00:17:53,840 you can't make this story up. It says I have a crush on this 371 00:17:53,840 --> 00:17:58,360 woman and she really likes Asian hot pot and by perfecting how I 372 00:17:58,360 --> 00:18:01,360 boiled meat, I look forward to one day being able to invite her 373 00:18:01,360 --> 00:18:05,000 over for some gourmet homemade hot pot and chili. 374 00:18:05,640 --> 00:18:08,560 It'll just be a fart fest. This guy's single and he's never 375 00:18:08,560 --> 00:18:12,240 going to get a girlfriend. No Uber eats, mate, download the 376 00:18:12,240 --> 00:18:16,400 app or yeah, just put it in the oven, wrap it in some foil. 377 00:18:16,440 --> 00:18:19,160 I mean, if he thinks that stinks of effort, like how does he go 378 00:18:19,160 --> 00:18:21,760 wiping his own bum? You know that takes effort too, 379 00:18:21,760 --> 00:18:24,840 but you still got to do it. So one thing I really want to 380 00:18:24,840 --> 00:18:27,640 know is what's the plan for that Vegemite up there? 381 00:18:27,640 --> 00:18:29,560 Like what's he going to do? With that, well, he's not 382 00:18:29,560 --> 00:18:31,320 seasoning anything with it. No. 383 00:18:31,400 --> 00:18:34,080 Would you put it in the broth? I would. 384 00:18:34,160 --> 00:18:36,760 Does it go on the meat? I would put it in the water that 385 00:18:36,760 --> 00:18:39,800 he's boiling, whatever this is, so that at least gives it, you 386 00:18:39,800 --> 00:18:42,280 know, some form of Amami flavour. 387 00:18:42,560 --> 00:18:44,680 All right, absolutely fucking putrid. 388 00:18:44,680 --> 00:18:46,920 Let's move on next. Failed or nailed? 389 00:18:47,320 --> 00:18:49,640 Oh I'm going to say failed because it just looks like it's 390 00:18:49,640 --> 00:18:53,520 fucking cross cut maggots. So this was posted by Two Packs 391 00:18:53,520 --> 00:18:57,760 chain and it's a Mac and cheese hot dog sushi with a side of 392 00:18:57,760 --> 00:19:01,960 tinned beans. Like he's gone so much effort at 393 00:19:01,960 --> 00:19:04,840 something so shit. Like. 394 00:19:04,840 --> 00:19:08,680 Rolling in fucking Nori rolls isn't that fucking easy. 395 00:19:08,720 --> 00:19:11,080 And then he's just gone. Oh fucking while I'm messing 396 00:19:11,080 --> 00:19:13,560 around with that I'll just microwave a tin of beans. 397 00:19:15,600 --> 00:19:19,640 This is rage bait surely? Well, they put it online. 398 00:19:19,640 --> 00:19:23,200 You've gone on Reddit and just typed in food rage bait. 399 00:19:24,960 --> 00:19:27,440 Baby. And you've dug up pure gold. 400 00:19:28,520 --> 00:19:32,640 All right, let's move on to meet the pit masters and this great 401 00:19:32,640 --> 00:19:36,680 looking brisket was sent to us by running with Rex and they're 402 00:19:36,680 --> 00:19:39,560 a catering company based in Adelaide in Australia. 403 00:19:39,640 --> 00:19:42,400 It is a beautiful looking slice. It looks great, doesn't it? 404 00:19:42,400 --> 00:19:45,160 So good. So he says, hey legends, love 405 00:19:45,160 --> 00:19:46,560 the show. I'm on a binge. 406 00:19:46,640 --> 00:19:50,040 I've just got a hold of a Boss hog smoker and now I'm pushing 407 00:19:50,040 --> 00:19:52,680 towards American barbecue and absolutely loving it. 408 00:19:52,680 --> 00:19:54,800 And customers have also been loving it too. 409 00:19:54,840 --> 00:19:56,920 Hell yeah. So he's obviously already got a 410 00:19:56,920 --> 00:20:00,440 catering company and now he's delving into offering BBQ as 411 00:20:00,440 --> 00:20:02,400 well. Correct and he says here is a 412 00:20:02,400 --> 00:20:06,440 few photos and videos. This is my first and second cook 413 00:20:06,560 --> 00:20:08,280 ever. I think that brisket that you 414 00:20:08,280 --> 00:20:11,000 just saw was like either his first or second. 415 00:20:11,040 --> 00:20:14,120 Cook fucking righto. He said I'm working my way up to 416 00:20:14,120 --> 00:20:15,520 pitmaster status. Oh. 417 00:20:15,960 --> 00:20:19,080 I reckon you might be there mate, but Nah, put in the hours, 418 00:20:19,080 --> 00:20:22,160 you'll get there easy brother. So he says I'm loving smoking 419 00:20:22,160 --> 00:20:25,960 everything Ben Meyer sausages, brisket for beria tacos and also 420 00:20:25,960 --> 00:20:28,680 live fire on the spit. How good does that lamb look, by 421 00:20:28,680 --> 00:20:31,160 the way? Hell yeah, that looks so very 422 00:20:31,160 --> 00:20:33,080 good. Yeah from what I can tell they 423 00:20:33,080 --> 00:20:36,720 are located out of the Port Noarlunga football club and they 424 00:20:36,720 --> 00:20:40,240 also offer pick up and that on the left there is a smoked Wagyu 425 00:20:40,240 --> 00:20:42,400 brisket sandwich and they sell for 20 bucks. 426 00:20:42,840 --> 00:20:44,360 Looks legit. It's not a burger. 427 00:20:45,400 --> 00:20:47,800 What is it then? It's a brisket sandwich. 428 00:20:47,800 --> 00:20:51,040 You said the right thing. I did too, I keep tripping 429 00:20:51,040 --> 00:20:55,920 myself up all right. They also have a Rex BBQ pack 430 00:20:55,920 --> 00:20:58,960 which is brisket, pork butt, smoked sausage, dill Pickles and 431 00:20:58,960 --> 00:21:03,160 house made pickled onions, house Mac and cheese, apple and tajin 432 00:21:03,160 --> 00:21:07,280 Slower, a house BBQ sauce with some Dick buns and it comes with 433 00:21:07,280 --> 00:21:10,480 a cheeky dessert for 45 bucks. Hell yeah. 434 00:21:10,480 --> 00:21:13,720 I mean, if they're down in SA, they're actually watching the 435 00:21:13,720 --> 00:21:16,760 proper Australian code of football, there being Aussie 436 00:21:16,760 --> 00:21:18,960 Rules. So imagine that bit of BBQ bit 437 00:21:18,960 --> 00:21:21,120 Aussie Rules cheer and made on Saturday. 438 00:21:21,200 --> 00:21:24,680 All right, you can also pick up a 15 hour smoke smoked Maria 439 00:21:24,680 --> 00:21:26,920 Station brisket. Now Maria Station is some of the 440 00:21:26,920 --> 00:21:29,600 best beef in Australia. You can get a full brisket all 441 00:21:29,600 --> 00:21:31,760 cooked up 300 bucks. Fucking hell. 442 00:21:31,840 --> 00:21:34,160 That's good value, hey. There's no profit in that for 443 00:21:34,160 --> 00:21:36,120 him. So he also sent us this. 444 00:21:36,400 --> 00:21:39,200 You being an artist, they had it done by Graphics Fix. 445 00:21:40,000 --> 00:21:41,640 Pretty cool. It is pretty cool. 446 00:21:41,640 --> 00:21:44,520 I didn't know what the little bum hole on the side of the T 447 00:21:44,520 --> 00:21:48,040 Rex there was for a bit, but now I know it's the little fan from 448 00:21:48,040 --> 00:21:50,560 the blow up T Rex suit that he had on earlier. 449 00:21:50,680 --> 00:21:52,760 Spotted. It yeah, I was like, why has he 450 00:21:52,760 --> 00:21:56,120 got a fucking bum hole or a school saw on his leg there? 451 00:21:56,440 --> 00:21:58,640 No, it's from their little fan. Yeah, that's cool. 452 00:21:58,640 --> 00:22:01,880 All right, you can give them a follow at Running with Rex. 453 00:22:02,160 --> 00:22:05,600 Hell yeah all. Right, next pit builds. 454 00:22:05,600 --> 00:22:07,120 Pit builds. What are we building? 455 00:22:07,120 --> 00:22:08,120 What are we? Witnessing. 456 00:22:08,120 --> 00:22:10,720 Well, it's already built. And here is the conundrum. 457 00:22:10,720 --> 00:22:13,880 The photo was posted by Mayor of Taco Bruno. 458 00:22:14,120 --> 00:22:17,400 That's what he goes by and he says, should I bother bringing 459 00:22:17,400 --> 00:22:20,000 back this smoker from the dead? Fucking. 460 00:22:20,200 --> 00:22:21,520 Oath. It's cool. 461 00:22:21,560 --> 00:22:24,160 It's so cool. So what we're looking at here is 462 00:22:24,160 --> 00:22:27,000 a really, really old brick pit smoker. 463 00:22:27,000 --> 00:22:30,600 It looks like it's 50 plus years old and unfortunately a lot of 464 00:22:30,600 --> 00:22:34,000 the metal that's used in the door and the shelving system is 465 00:22:34,000 --> 00:22:36,480 all rust that out. Yeah, but jeez, I mean, all he's 466 00:22:36,480 --> 00:22:39,360 got to do is RIP all that out of the firebox and get himself a 467 00:22:39,360 --> 00:22:42,560 new cradle, and he's got himself a nice bit of airflow under the 468 00:22:42,560 --> 00:22:45,280 burning logs. And I mean, jeez, it wouldn't 469 00:22:45,280 --> 00:22:48,120 take long to fabricate some racks for the smoking cabinet. 470 00:22:48,120 --> 00:22:50,120 So he says. I'm not sure if I should 471 00:22:50,120 --> 00:22:53,200 demolish it or spend the effort to replace all of the metal 472 00:22:53,200 --> 00:22:55,200 bits. This thing should be heritage 473 00:22:55,200 --> 00:22:58,240 protected. I mean you can't cut down 474 00:22:58,240 --> 00:23:01,240 Norfolk Pines and they're shit compared to this. 475 00:23:01,760 --> 00:23:04,120 All right, so everyone in the comments agreed with you, right? 476 00:23:04,120 --> 00:23:06,680 He can't just knock this thing over and get rid of it. 477 00:23:06,680 --> 00:23:09,880 He's got to restore it. He said I'm going to try to 478 00:23:09,880 --> 00:23:12,360 rehab Big Bertha. He gave it a name. 479 00:23:12,400 --> 00:23:15,640 I just bought this house and I'm not particularly a super handy 480 00:23:15,640 --> 00:23:17,480 person so we'll see what I can do. 481 00:23:17,680 --> 00:23:20,560 I reckon you'd find someone, there'd be a neighbor definitely 482 00:23:20,560 --> 00:23:23,480 willing to give him a hand. It's a pretty cool project 483 00:23:23,480 --> 00:23:24,720 though. It's super cool. 484 00:23:24,720 --> 00:23:28,120 I mean, it's kind of, well, it's a way cooler version of the old 485 00:23:28,120 --> 00:23:30,480 brick barbecues we all grew up eating on. 486 00:23:30,640 --> 00:23:35,080 Yeah, but I feel like like this is being replaced by proper like 487 00:23:35,280 --> 00:23:39,360 cylinder smokers, like LPG tanks, you know, 250 gallons and 488 00:23:39,360 --> 00:23:42,560 500 gallons and 1000 gallons. But this is the old school way 489 00:23:42,560 --> 00:23:44,280 that people used to smoke their BBQ. 490 00:23:44,320 --> 00:23:47,480 There was probably a guy back in the day that this was his model, 491 00:23:47,480 --> 00:23:49,760 that when you booked him in, he came around to your house and 492 00:23:49,760 --> 00:23:50,760 this is what he built you. Oh. 493 00:23:51,400 --> 00:23:53,440 This is the brick Pit 6000. This is the brick. 494 00:23:53,440 --> 00:24:01,640 Pit 669 reminds me of the old woman that lived in the shoe. 495 00:24:01,760 --> 00:24:04,120 Just the shape there, the old shoe house. 496 00:24:04,240 --> 00:24:07,000 Yeah, I guess on a commercial level you might want a couple 497 00:24:07,000 --> 00:24:09,080 more doors. Yeah, bloody oath, but this was 498 00:24:09,080 --> 00:24:10,160 the. This was the Chud's. 499 00:24:10,160 --> 00:24:12,560 Version. Yeah, but for a backyard pit man 500 00:24:12,560 --> 00:24:15,600 like this is sick. All right, so the mayor of Taco 501 00:24:15,600 --> 00:24:18,240 Bruno, do not let us down. You're going to restore this. 502 00:24:18,240 --> 00:24:21,120 We're going to be on your case, and hopefully he can restore 503 00:24:21,120 --> 00:24:23,440 this to its former glory. Cook up a brisket and we can 504 00:24:23,440 --> 00:24:24,280 all. Cheer him? 505 00:24:24,400 --> 00:24:27,400 Hell yeah. All right, meet the artists. 506 00:24:28,240 --> 00:24:29,960 Been a while. I can hear that it's been a 507 00:24:29,960 --> 00:24:31,120 while. It's been a while. 508 00:24:31,120 --> 00:24:34,680 So for people that don't know, you're a former tattoo artist, 509 00:24:34,680 --> 00:24:37,080 you still dabble in certain things, but you do a lot of 510 00:24:37,080 --> 00:24:40,800 artworks on merchandise. You do artworks on walls, big 511 00:24:40,800 --> 00:24:43,600 murals, all sorts of things. So you're an artist by nature, 512 00:24:43,600 --> 00:24:46,800 right? And I think this is right down 513 00:24:46,800 --> 00:24:49,840 your alley. This is Jax and Carl from 514 00:24:49,840 --> 00:24:54,040 Gutterflies in Los Angeles. And they say, hey, friends, we 515 00:24:54,040 --> 00:24:56,760 are so excited to announce our new permanent collaboration 516 00:24:56,760 --> 00:24:59,560 together. It's called I'm OK sick. 517 00:25:00,800 --> 00:25:03,520 I'm OK sick oi. Thought that said sigh at first 518 00:25:03,520 --> 00:25:05,560 but it says sick. Well, that's kind of why I 519 00:25:05,560 --> 00:25:06,960 stopped in the first place. Yeah. 520 00:25:08,600 --> 00:25:12,040 So what are we looking at? This is a handmade coffee mug by 521 00:25:12,040 --> 00:25:16,040 the look of it, and they've got O OK sick written in in bubble 522 00:25:16,040 --> 00:25:19,560 writing and then it's been hand carved and hand painted. 523 00:25:19,560 --> 00:25:22,600 So the effort that's gone into this thing is insane. 524 00:25:22,840 --> 00:25:26,360 So they bonded over tattoos and underground art, and Jacqueline 525 00:25:26,360 --> 00:25:29,480 says there's nothing better than getting to work with your friend 526 00:25:29,480 --> 00:25:32,520 every day to make diabolical ideas come to life. 527 00:25:32,560 --> 00:25:35,480 And if you want to stay posted on any future collab work, check 528 00:25:35,480 --> 00:25:38,680 them out at I'm OK Sick. But these are some of the the 529 00:25:38,680 --> 00:25:43,280 designs, and they say every part starts in our Los Angeles studio 530 00:25:43,520 --> 00:25:46,760 with our hands, our ideas and our obsession to detail. 531 00:25:46,880 --> 00:25:49,880 What is this? Well this is fucking the process 532 00:25:49,880 --> 00:25:53,520 here is being there's no gatekeeping and everything every 533 00:25:53,520 --> 00:25:57,800 detail is hand applied. Like the amount of effort and 534 00:25:57,800 --> 00:26:01,480 man hours in this. I mean, I to get to the level of 535 00:26:01,480 --> 00:26:05,080 being an artist, this fucking rad, take some work, but then to 536 00:26:05,080 --> 00:26:09,640 apply it into something like a coffee mug, this is next level. 537 00:26:09,640 --> 00:26:11,680 This is amazing the craftsmanship in it. 538 00:26:11,800 --> 00:26:13,960 Can you imagine sitting down when they first got together and 539 00:26:13,960 --> 00:26:15,040 they're like, what are we going to do? 540 00:26:15,040 --> 00:26:16,880 What are we going to paint? And they're like skateboards. 541 00:26:17,160 --> 00:26:18,280 They're cool. Skateboards are cool. 542 00:26:18,280 --> 00:26:19,520 And it's like, Nah, that's been done. 543 00:26:19,520 --> 00:26:22,320 What about like old sores? Nah, it's been done. 544 00:26:22,320 --> 00:26:25,160 Fucking coffee mugs. What do you mean coffee mugs 545 00:26:25,160 --> 00:26:29,960 that people only spend $10 on Max and charge 300? 546 00:26:29,960 --> 00:26:32,800 You're fucking crazy, but they're doing it and they're 547 00:26:32,800 --> 00:26:35,280 doing it fucking well. So they say. 548 00:26:35,520 --> 00:26:38,920 These are some of our October designs fresh out the kiln, so I 549 00:26:38,920 --> 00:26:41,840 think they partner on a lot of their creations and this one 550 00:26:41,840 --> 00:26:45,320 here specifically is wild. It's like all the tattoos on 551 00:26:45,320 --> 00:26:48,560 your body have stepped off your body onto a coffee bug. 552 00:26:49,080 --> 00:26:52,160 Yeah, but it's 3D too. Like the handle is the tail of 553 00:26:52,160 --> 00:26:55,480 the scorpion underneath the geisha there, and then the rest 554 00:26:55,480 --> 00:27:00,480 of the handle is the body. And it's just so thoughtfully 555 00:27:00,480 --> 00:27:03,800 prepared and amazing and just everything about it rocks. 556 00:27:03,800 --> 00:27:05,760 Like the pottery side of it is amazing. 557 00:27:05,760 --> 00:27:08,720 And then the artist's application of the artwork is 558 00:27:08,720 --> 00:27:11,840 fucking insane. So this one here really stuck 559 00:27:11,840 --> 00:27:14,480 with me and it's a deeper story than we have time for, but 560 00:27:14,480 --> 00:27:17,480 basically her grandfather, who was an actor, artist and 561 00:27:17,480 --> 00:27:20,880 filmmaker in the Shanghai film industry during the 1920s and 562 00:27:20,880 --> 00:27:23,760 the 30s, lost everything when the ship that he was fleeing on 563 00:27:23,760 --> 00:27:26,760 was bombed by the Japanese. And, and I think what happened 564 00:27:26,760 --> 00:27:29,680 here is the person that she's paying there is a very famous 565 00:27:29,760 --> 00:27:34,000 actor and that actor helped her grandfather get back on his feet 566 00:27:34,000 --> 00:27:36,560 when he returned financially. So what she's saying there is 567 00:27:36,560 --> 00:27:40,160 she's paying homage to not only a great actor, but also someone 568 00:27:40,160 --> 00:27:43,640 who really helped out her community and touched her 569 00:27:43,840 --> 00:27:45,400 because that was her great grandfather. 570 00:27:45,520 --> 00:27:49,200 You're not putting these in the dishwasher, you're washing these 571 00:27:49,200 --> 00:27:51,040 by hand with all your fancy knives. 572 00:27:51,040 --> 00:27:54,680 So you can buy their work online from the first sketch to the 573 00:27:54,680 --> 00:27:57,880 final product, all completely done in house, no factories, no 574 00:27:57,880 --> 00:27:59,920 middle men. So I think independently they 575 00:27:59,920 --> 00:28:02,600 both create their own art and that's what we saw a bit of. 576 00:28:02,640 --> 00:28:05,120 But what they've done is they've come together to create these 577 00:28:05,120 --> 00:28:07,400 pieces that you can now buy. Amazing. 578 00:28:07,440 --> 00:28:11,680 So the website is I'm OK sick.com and these are some of 579 00:28:11,680 --> 00:28:13,880 the designs that they have currently for sale. 580 00:28:14,080 --> 00:28:16,760 They start at 160 odd dollars, which is a bargain. 581 00:28:17,040 --> 00:28:20,640 For the amount of F it in it fucking oath it's a steal bro. 582 00:28:20,640 --> 00:28:23,600 Well, I think what they're doing is they're creating small batch 583 00:28:23,640 --> 00:28:26,560 artworks, which are literally pieces of art, and then they've 584 00:28:26,560 --> 00:28:30,240 come together to kind of create like short runs of designs that 585 00:28:30,240 --> 00:28:31,720 they are selling for a little bit cheaper. 586 00:28:31,840 --> 00:28:34,440 Yeah, but still fucking cool. So cool all. 587 00:28:34,760 --> 00:28:36,840 Right, art by sigh. And you don't have the patience 588 00:28:36,840 --> 00:28:38,840 to put things on little small coffee cups. 589 00:28:38,840 --> 00:28:40,800 So what have you done here? It's not that I don't have the 590 00:28:40,800 --> 00:28:44,000 patience, it's the fact that I've got 3 kids and a wife and 591 00:28:44,000 --> 00:28:47,920 heaps of side hustles on the go. But I do still find time to get 592 00:28:48,000 --> 00:28:51,800 creative and this one was for the legends up in Airlie Beach 593 00:28:51,800 --> 00:28:55,480 in northern Queensland for their annual weekend at Timmys. 594 00:28:55,760 --> 00:29:00,360 So I was hit up by these guys through my contacts at Fireball 595 00:29:00,360 --> 00:29:03,960 to help and yeah, create something that went with this 596 00:29:03,960 --> 00:29:07,320 year's event because when Timmy rang me, he was a bit devastated 597 00:29:07,320 --> 00:29:10,520 that the art US that they had asked to help them out had just 598 00:29:10,520 --> 00:29:14,760 supplied some AI slops. So I jumped in and helped out 599 00:29:14,840 --> 00:29:18,000 and yeah, this one basically depicts everything that's going 600 00:29:18,000 --> 00:29:21,200 on up there this year. So from what I can gather, every 601 00:29:21,200 --> 00:29:24,800 August, Timmy on his property near the airport at Airlie 602 00:29:24,800 --> 00:29:29,120 Beach, which is home to a giant big, I mean, I think it's a four 603 00:29:29,120 --> 00:29:31,040 metre vert ramp for skateboarding. 604 00:29:31,080 --> 00:29:34,360 He basically holds a big party with heaps of bands, heaps of 605 00:29:34,360 --> 00:29:36,720 shenanigans. And this year he's incorporating 606 00:29:36,720 --> 00:29:39,240 a bit of freestyle bull ride riding in the mix. 607 00:29:39,240 --> 00:29:42,840 Yeah, so this is a big party up there in the 15th of August. 608 00:29:42,840 --> 00:29:45,240 If you're up that way, get on and support the guys. 609 00:29:45,240 --> 00:29:50,120 But yeah, it's basically just beers, bands, bedlam, the same 610 00:29:50,120 --> 00:29:52,520 thing. Bull riding. 611 00:29:52,600 --> 00:29:54,080 Bull riding. We don't have skate. 612 00:29:54,080 --> 00:29:56,760 There's no BBQ. Now looks cool. 613 00:29:57,440 --> 00:30:00,760 But yeah, basically just threw as much in there as I could get 614 00:30:00,760 --> 00:30:03,800 going on and see the fireball bubbler there, which will be 615 00:30:03,800 --> 00:30:06,120 making an appearance. I think last year they had an 616 00:30:06,120 --> 00:30:10,000 old limousine that they wanted to retire when they were at the 617 00:30:10,000 --> 00:30:11,920 event. So they put the limousine in the 618 00:30:11,920 --> 00:30:14,800 middle of the skate ramp and everyone trashed it and skated 619 00:30:14,800 --> 00:30:16,040 on it and did all that sort of thing. 620 00:30:16,040 --> 00:30:18,640 I think it's a pretty wild weekend, But yeah, I came up 621 00:30:18,640 --> 00:30:22,080 with this artwork for the guys and hopefully they put it to 622 00:30:22,080 --> 00:30:23,240 good use. Righty. 623 00:30:23,320 --> 00:30:26,520 Oh, let's move on. It looks really cool to the dish 624 00:30:26,640 --> 00:30:29,120 of the week. Yeah, let's go. 625 00:30:29,480 --> 00:30:31,920 And this one is a bit of a tribute dish. 626 00:30:31,920 --> 00:30:34,760 It is a bit of a tribute. This one goes out to our man 627 00:30:34,760 --> 00:30:37,760 TFTI Tony Ramirez. That's money. 628 00:30:37,760 --> 00:30:40,400 This is a bit of a nod. I've never tried them, but he's 629 00:30:40,400 --> 00:30:45,920 got a award-winning dish called That's Money Wings where he he 630 00:30:45,920 --> 00:30:49,560 cooks some some chicken wings and some Blazing Star Cajun 631 00:30:49,560 --> 00:30:51,520 seasoning. And then he smokes them. 632 00:30:51,520 --> 00:30:54,160 He gets them nice and crispy and then he has them in a bit of a, 633 00:30:54,200 --> 00:30:58,160 a bit of a sauce goes on at the end with the Melinda's jalapeno 634 00:30:58,160 --> 00:31:01,000 ranch and some hot honey. So what I've done is I've got 635 00:31:01,160 --> 00:31:04,240 chicken. That's Money bags coming to ya. 636 00:31:04,560 --> 00:31:06,040 Bags, Money bags. Money bags. 637 00:31:06,200 --> 00:31:09,640 So what I've done is I've gone and got myself some chicken 638 00:31:09,640 --> 00:31:13,440 thighs with the skin still on. I've taken the bones and all the 639 00:31:13,440 --> 00:31:16,400 chewy bits out of there and I've put them through the mincer on a 640 00:31:16,400 --> 00:31:19,440 bit of a homemade mincing fucking mission at the moment. 641 00:31:19,440 --> 00:31:21,200 Put that through. Then what we've done, we've 642 00:31:21,200 --> 00:31:24,880 thrown in some green onion, we've thrown in some garlic and 643 00:31:24,880 --> 00:31:28,760 then we've also gone in with some some Cajun honey butter 644 00:31:28,760 --> 00:31:30,840 seasoning. I couldn't get hold of any of 645 00:31:30,840 --> 00:31:34,320 the TFTI stuff over here because it's not available for some 646 00:31:34,320 --> 00:31:35,800 reason. That's Corona. 647 00:31:35,800 --> 00:31:37,680 That's not bad stuff. They use that a lot in butchers. 648 00:31:37,920 --> 00:31:39,520 Yeah, no, that's pretty good stuff. 649 00:31:39,520 --> 00:31:41,640 I got that from Shannon at Meat Stock actually. 650 00:31:41,640 --> 00:31:43,440 So yeah, I thought it was pretty good. 651 00:31:43,440 --> 00:31:47,080 And then I, yeah, I've thrown in some salt and yeah, given it all 652 00:31:47,080 --> 00:31:49,760 a good bit of a mix. So then what I've done is I've 653 00:31:49,760 --> 00:31:53,280 mixed it all up to a nice even consistency by hand. 654 00:31:53,280 --> 00:31:56,200 I've got my dumpling wrappers out there and I've just gone the 655 00:31:56,200 --> 00:31:59,920 lazy technique of pinching the corners and twisting them around 656 00:31:59,920 --> 00:32:01,880 so they look like little money bags. 657 00:32:01,880 --> 00:32:05,280 So then instead of a marinade, we're gonna have the Melinda's 658 00:32:05,280 --> 00:32:08,960 Jalapeno Ranch and Hot Honey as a bit bit of a dipping sauce. 659 00:32:08,960 --> 00:32:11,320 I've thrown those two together till I was happy with the 660 00:32:11,320 --> 00:32:15,640 flavour combo, Added some fried shallots, a bit of SPG, mixed it 661 00:32:15,640 --> 00:32:18,040 all up. Then we've got our tallow deep 662 00:32:18,040 --> 00:32:20,080 fryer. Absolutely screaming. 663 00:32:20,440 --> 00:32:23,320 Throwing the money bags in got them nice and crispy and we're 664 00:32:23,320 --> 00:32:26,400 about to delve into that's money bags. 665 00:32:26,640 --> 00:32:30,080 All right, they look great. Yeah, hopefully they taste as 666 00:32:30,080 --> 00:32:31,360 good as they look, Mike. All right, I'm. 667 00:32:31,360 --> 00:32:33,680 Going to get the stunt Cam out here. 668 00:32:34,280 --> 00:32:36,720 Bring them out. Oh, that looks like money. 669 00:32:38,760 --> 00:32:46,360 That's money. Oh yeah, baby. 670 00:32:46,360 --> 00:32:50,680 So we've got our jalapeno ranch hot honey dipping sauce there 671 00:32:50,680 --> 00:32:52,880 and our chicken money bags. Cheers. 672 00:32:53,160 --> 00:32:55,960 Cheers man, you're. Going to go for the dip first 673 00:32:55,960 --> 00:32:56,960 or? Yeah, I've got to go. 674 00:32:56,960 --> 00:32:59,800 The whole experience mate. See how these flavours meld 675 00:32:59,800 --> 00:33:07,600 together. So creepy. 676 00:33:09,400 --> 00:33:12,200 That flavour combo works. Probably went a little bit too 677 00:33:12,200 --> 00:33:14,120 much hot honey though. It's pretty hot. 678 00:33:14,440 --> 00:33:18,920 It's spicy because the jalapeno ranch ain't that hot on its own. 679 00:33:19,080 --> 00:33:22,080 You deep fry and tallow a lot. That's all I use now. 680 00:33:22,240 --> 00:33:25,040 You can taste it, it's better. I think it is. 681 00:33:25,040 --> 00:33:27,600 You don't get that. I don't know, when you use 682 00:33:27,600 --> 00:33:30,400 canola oil and that sort of thing, it like it feels like 683 00:33:30,400 --> 00:33:33,920 it's sticking to your insides. I don't know, straight to your 684 00:33:33,920 --> 00:33:35,320 arteries. But yeah, I like these. 685 00:33:35,560 --> 00:33:39,360 Let's go one without the sauce. They're even good without the 686 00:33:39,360 --> 00:33:42,400 sauce. That's money. 687 00:33:42,600 --> 00:33:49,520 That's money. That's money bags. 688 00:33:50,400 --> 00:33:55,200 Absolutely fucking banging let's move on to our fuck up of the 689 00:33:55,200 --> 00:33:59,920 week and this video here was posted by Joe's island grills 690 00:33:59,920 --> 00:34:02,360 BBQ. They claim to have the best 691 00:34:02,360 --> 00:34:04,400 island style barbecue and New Orleans. 692 00:34:04,400 --> 00:34:11,800 Let's watch that's. Fucking filthy. 693 00:34:20,000 --> 00:34:24,719 So at first glance this looks to be a really nasty fat fire in a 694 00:34:24,719 --> 00:34:28,320 rather large trailer pit and I was unsure why they didn't just 695 00:34:28,440 --> 00:34:30,880 fucking shut the doors. So I thought to myself, and 696 00:34:30,880 --> 00:34:32,719 maybe it was just too hot to get near the doors. 697 00:34:32,880 --> 00:34:34,960 Oh yeah, those flames are screaming out there, and the 698 00:34:34,960 --> 00:34:36,920 doors are probably sizzling hot right now. 699 00:34:37,040 --> 00:34:40,280 But there's more to this story, and apparently it's not a fuck 700 00:34:40,280 --> 00:34:42,800 up at all, according to Mr. Joe himself. 701 00:34:42,800 --> 00:34:45,600 Let's watch. Hey, it's your boys smoking, 702 00:34:45,600 --> 00:34:48,520 Jermaine about to tell you guys what's going on over here right 703 00:34:48,520 --> 00:34:51,560 now we're doing our burn off, getting the grill ready for 704 00:34:51,560 --> 00:34:54,320 weekend, and this is how we do it over here. 705 00:34:54,320 --> 00:34:57,280 You know what I'm saying? This is how we clean our grates. 706 00:34:57,800 --> 00:35:01,080 We clean it with fire. Yeah, man, we just get them 707 00:35:01,080 --> 00:35:05,200 boxes in there and just do a little burn off and get 708 00:35:05,200 --> 00:35:08,640 everything nice and clean again. That's how we do it. 709 00:35:09,640 --> 00:35:14,480 Yep. So maybe that's what Boom has 710 00:35:14,480 --> 00:35:16,720 been doing this whole time. He'll say. 711 00:35:16,720 --> 00:35:19,520 He's cleaning his pits. Yeah, I don't know. 712 00:35:19,680 --> 00:35:21,160 Man about this. Yeah, I don't know. 713 00:35:21,960 --> 00:35:25,120 I mean, whenever you open your pit and it's a bit dirty 714 00:35:25,360 --> 00:35:28,560 sometimes you just turn it up to Max and you know you've got a 715 00:35:28,560 --> 00:35:31,400 little bit of moisture in there and you've got a little bit of 716 00:35:31,840 --> 00:35:33,760 growth A. Bit of mould but there. 717 00:35:33,760 --> 00:35:36,200 This is one of those self cleaning smokers. 718 00:35:36,400 --> 00:35:38,600 Or the new ones. Yeah, New Orleans there looks. 719 00:35:38,600 --> 00:35:41,760 Real new. All right, that wraps up this 720 00:35:41,760 --> 00:35:44,200 episode, and next week is going to be #90. 721 00:35:44,520 --> 00:35:46,080 Jesus, we're there already, aren't we? 722 00:35:46,160 --> 00:35:48,400 Like subscribe, leave us a comment. 723 00:35:48,400 --> 00:35:50,880 We appreciate you hanging on this far in the video. 724 00:35:50,880 --> 00:35:53,880 If you like what we do, then feel free to send in your 725 00:35:53,880 --> 00:35:57,000 favorite cooks or things you want us to talk about. 726 00:35:57,000 --> 00:36:00,040 I mean, we're kind of led by what hits our DMS, to be honest. 727 00:36:00,240 --> 00:36:02,120 That's it. Like subscribe, send us your 728 00:36:02,120 --> 00:36:04,840 fuck ups and see you next Tuesday.