All right, Episode 89. 89 mate, we're closing out the 80s this
week and end of the naughty 90s next week.
All right, we're flying through on.
Screaming through. And they're a lot of work.
If I can hope. They are.
So we usually ask this at the end, but I'm gonna ask it at the
start. Hit the like button, leave us a
comment and subscribe. Yes, please.
Tell your mum, tell your auntie, tell everyone you know to like,
subscribe, do the thing. All right, let's jump straight
into it. Now hang on, someone that it's
watching us hasn't like this yet?
Come on mate, it's you isn't it? Just hit it.
Quit the bell button too for
being naughty. All right, let's jump into the
intro for this week. Ghetto Legends on Barnesi from
Barnes's Barbecue and I was lucky enough to watch Psy create
his masterpiece of a mural at Meat Stock Sydney.
Now I thought my BBQ area needs exactly the same type of thing.
So what do you reckon guys? I reckon I should probably stick
a BBQ. But anyway, you're watching the
underseason BBQ. On you Barnesy.
Cheers brother. So that was Christopher Barnes
from Barnesy's Barbecue, and he's quite the artist.
Yes he is mate. So he says I'm just a man who
loves to cook by flame, experiment with flavours and eat
good food with good people. Bloody hell, that's all you
need. He met you at meat stock?
Yeah, he said. Meat stock ended way too soon
but I left with my cup full, full of good vibes and
inspiration. Hell, yeah.
Do you remember him? Of course I do.
Yeah. Yeah, I remember David.
No one comes and gets a photo with you, so you should remember
everybody. That's the thing about meat
stock Sydney. I pointed it out a couple of
years ago that, you know, meat stock Sydney is the biggest one.
It's the last one. And when you get to the end,
you're like, oh fuck, there's no meat stock for like 10 months
now. It's a bit depressing.
It is a bit depressing because you come out fired up and you're
really excited and then you're like, oh, there's nothing to do
now until February. You gotta pack those overalls
away. Oh I don't know mate, I still
rock em when I'm in the garden. Alright, go and give him a
follow Barnsey's Barbecue. Like and subscribe to while
you're at it. Alright, let's move on what is
in this episode without looking up on the wall.
I have to look up at the wall. Don't do it.
We're watching cameras, watching you.
What's in this other speed? Right pork belly features very
heavily in our cook of the weeks.
We've got a bit of a follow up from our pet food brisket from a
couple of weeks ago and failed or nailed.
Is back, right? Yeah, I love failed or nailed.
Fuck yeah you would. Alright, but the dishes of the
week and this one was sent in to us by Logan Glenn from Space
City BBQ. It's the obligatory Wiener
split, he says. Yeah, it's the butterfly.
And Space City BBQ is a Texas Top 50 BBQ honourable mention
and they are from Baytown in Texas.
Hell yeah, I like the look of that link.
Looks great, well packed. Well packed.
So it's a jalapeno and Oaxaca cheese, and it's mixed in with
their East Texas inspired season.
Delicious. Oaxaca cheese.
Oaxaca. All right, so Space City BBQ,
it's a food truck and they say it's new school BBQ that's out
of this world. It's handcrafted, slow smoked
premium meats with East Texas flair.
Some days you blast off and some days you just smoke.
So this is the BBQ that caused Daniel Vaughn to give it an
honourable mention, which is a fucking big deal.
And I think that burger there, that's their bacon jam burger.
Look, if you're gonna impress Daniel Vaughn this far along,
you're doing pretty bloody well, aren't you?
Yeah, yeah. He's a tough man to impress, I
reckon. I went out with him on a day on
the job with Daniel Vaughn and I filmed it.
I haven't edited it yet, but he's a tough cookie.
He knows what he's doing, he knows what he wants.
On social media, you know, he shares all the food he eats and
all the rest of it, but inside it's his job.
He's critiquing BBQ. Bloody oath he is.
He's building a scene based on his opinion.
So this platter here, I think that's their big back box and
it's 2 meat choices, half a pound each, one sausage, 1
Bodon, 1 burger and two medium sides and that's 55 bucks.
Steel, you're stealing it, bro. It's a bargain.
It's a bloody bargain. It's got a burger in it.
So the big, big thing to note here it's it's hard enough
cooking great BBQ out of a bricks and mortar, but it's even
harder out of a food truck. Bloody ice.
Like getting that level of BBQ out of a food truck, like a
really confined space, and then having you've got to have a full
platter of BBQ. It's not like you can just cook
burgers. Yeah, that's it.
You got to cook brisket, you got to cook burgers, you got to cook
sausage. And I think people that are
doing it out of a food truck are making it fucking hard for
themselves. But at the same time, it's the
way that you probably get into BBQ without having to fork out
the money for a bricks and mortar to.
Start with yeah, that's it. Passion driven.
I think they do deserve a lot of credit for having BBQ to this
level out of a food truck. But they also sent us this dish
and these are pina colada pork belly.
It ends and they are spiced rum pineapple glazed and covered in
toasted coconut. You like the peanut colada pork
belly burning? That's all they are.
Fucking out they are. You crush that, they say these
things are crazy odd. Smash.
So go give them a follow space City BBQ.
Hell yeah, yeah. OK, this next one here was sent
in to us by Connie Ardbertson and he is from Grill Tips in
Sweden and he's from a small town called also.
Yum. This looks unreal.
So it's sliced smoked pork belly, sliced like a piece of
cake with a honey apple glaze, honey buttercream.
And then he has the heat and acidity from a spicy gel and
then he puts a little crunch on top.
This is future school BBQ. I'm into this I'm.
Going to say this again because it's smoked pork belly and when
you look at it, it looks like melting your mouth tender.
It's shaped like a piece of cake.
It has a honey and apple glaze and then it's topped with a
honey buttercream and then it sits on top of a spicy gel which
has heat and acidity. I can see a lot more jellies
being used in future school BBQ. This is wild.
This is awesome. And honey butter.
What a combo. So he says sometimes I get
visual ideas and flavour combinations that won't leave my
head until I'd tried them. And we're glad that you did,
buddy, because this looks very cool.
Let's see, this is BBQ possession.
So I would love to know a what the crunchy bit is on top.
Is it some kind of nuts that he's put on top?
But two, do you fuck with mixing proteins and desserts?
Course you do, you're into it. Fucker knows.
Because, I mean, you can't knock this, right?
No, exactly right. I.
Can literally taste that foam right now with that pork well
we've. Had the Peach cobbler sausage.
This is great. This is honestly, this is
fucking sensational because there's a lot going on here and
you don't know if it's a fucking dessert, you don't know if it's
protein, you don't know if it's savoury.
Like what is it? Well that's like when we have a
pizza night at home. I always make sure the last
piece of pizza I ate to ham and pineapple because then I don't
crave dessert. Oh, a smart move.
Yeah, I don't have that problem. I still.
You still have dessert, and then Uber Eats ends up at your
doorstep. All right, moving on.
This next one was sent to us by Josh McKenna and looks maybe
deceiving here, he said. I just wanted to give you guys a
nod and share a little bit of a story.
What is this? It looks like a jalapeno
meatloaf, but it is not. Well, it looks burnt too.
It does. All right, he says.
A few months ago after seeing your smoked Bega cheddar cheese
blocks, I decided to give it a crack.
I have a Ninja wood fire which goes down to about 55°C and it
does a bang up job of smoking cheese, so that block was
cheese. So he says after a few months of
experimenting with different rubs he decided to hit up one of
the local pubs or a bar wherever you are to see if they could use
it. And I gave them some samples and
they released a special burger with my double garlic butter
cheese on it. Right.
So the pub loved it. Put it on a burger.
Sick. So Fast forward to Wednesday
just gone and after some really good feedback from the pub and
from family and friends, I decided then to make a Facebook
page and post it in the local community page to see if I could
move some cheese overnight. He had 28 orders.
Jesus. So that explains the colour.
I think this is the jalapeno garlic black rub.
They also have other flavours of cheese. 1 is a double garlic
butter, they've got dill pickle dust, they've got a honey hog
barbecue and a spicy white. Lightning sick and you get to
choose the depth of your smoke with the camp fire or the Bush
fire version. Oh, I didn't even notice that.
That's a really good little addition there.
I guess he what leaves it in the smoker for longer or?
Well, yeah, one's single smoked and then one's double.
Smoked, right? So it goes in for a second hit.
Yeah. OK, so I've seen people smoke
cheese. It's pretty common.
A lot of people smoke cheese, but I haven't seen people put
fucking rub on it and then put it in the smoker.
Have you ever seen this? And then sell it.
So it's handcrafted smoked cheese from Klong Curry in
Queensland and it's small batch, real ingredients, real wood, big
flavour. That's what they say.
Hell yeah. I mean, I'm not in the market to
be buying blocks of cheese, but this looks fantastic.
No, you got to mortgage the house these days.
So he says since sending you this because I asked him for
some more information he said I've had 4 customers reorder and
one bloke who showed his family and workmates they ordered 26
more blocks. The poor old ninja is copping A
flogging, but it's handling it well.
Might have to build yourself a cold smoke cabinet mate.
But maybe just get more ninjas. Oh yeah.
But you know. You got a whole garage full of
ninjas. You'd want to open Ninja were
sponsoring and supplying it. All right, you can go follow
them on Facebook at Field and Fire Clon Curry.
But he has taken an idea that he's seen on this podcast.
He's then turned it into a little business.
People appreciate what he's doing and there's some really
creative flavours to smoke cheese with and I think he's
under a winner. Bloody oath, mate.
I would love at some point there to get my hands on that dill
pickle dust. You're right, you might need to
express postage with some freezer blocks in it.
Yeah, cheese. Smoked cheese with rub on it.
It'd be like every other food item that gets sent here.
It doesn't make it down from the office.
It's all right mate, you can have the cheese all to yourself.
I love cheese. Can you tell?
So we've got a bit of mail here and this one we talked about on
the show a few episodes back. And this photo was posted by
Snoot Crickets. And it was a picture of a
brisket with the label Beef brisket.
Keep frozen pet food, not for human consumption.
And it was sold at a local farmers market.
Yeah. So this was when we did a bit of
a deep dive and discovered that it was just because it wasn't
processed in a USDA approved plant.
It was kind of just a safety disclaimer, but we all agreed
that we would consume it. Yeah, of course.
I mean it's come from a small farm.
Yeah, that's exactly right. They're the ones you should be
supporting. OK, so the farm itself, they
reached out to us and it is Summer View Farms and they said,
hi, this is summer. From some of you farms in
Hawaii, thanks for sharing and understanding the meat industry.
We take great pride in raising pasture raised and finished beef
and take even more pride in being independent and making
sure it's affordable for everyone.
Much Aloha to you guys. Hell yeah.
Much Aloha, baby. So the pricing it's pretty
reasonable for what I would consider, you know farm raised
cattle. Oh mate, it'd be the best beef
you've ever tried. So this is summer herself and
she says we use local butchers around the area, but where they
are located in Hawaii, there's only two slaughterhouses that
have USDA inspectors and both of them, if you want your bones,
fat and organs back, they make you buy it back from them at
market price, which is kind of messed up.
Yeah, it sounds a bit of a rot. Now the reason why she wants.
Only wants to toy's organ back. Now the reason why she wants all
that back is they make their own whipped tallow skin care
products farm to skin using 100% suet which is the fat from the
kidney of her own cows to make a products.
So whipped tallow is known for its deep moisturizing properties
and is packed with nutrients and doesn't clog pores.
Awesome. So she says the butchers that
they use practice better health and sanitization than and the
alternative, she says I stand by his work and mine.
It's the best dog food on the market.
This is real anarchy, you know, like this is sticking it to the
man. This is this is punk rock
culture right here, you know, like something that's so
natural, which is raising your own food and you know, like not
eating all the junk that they try and force down your throat.
And then they've tried to blockade it by making sure that
you use these accredited slaughterhouses.
But these guys are not falling for it.
They're going the extra mile just to make sure that they can
keep their beef as natural as possible.
Yeah. And I think that if you start to
go down the rabbit hole of trying to be the most
environmentally friendly person you can, raising your own pigs
or lambs or beef on a small farm is probably the best way to do
it. But the fact is you probably
can't get through a whole cow yourself, and you want it to be
fresh. So selling it at a market is a
great way to kind of pay for the care and raising of the cattle
at the same time, have some food for yourself and also supply
other people who are into this sort of thing.
Yeah, that's exactly right. So she says if you guys ever
visit the Big Island, Hawaii, we would love to get you some
steaks. Thanks for your podcast.
Hell yeah, imagine that cooking it over a bit of a Is there any
volcanoes on the Big Island? Imagine that a volcano.
Reverse seared rib eye. Oh, that'd go viral.
Yeah, wouldn't it? All right, So there's a massive
back story to beef and beef processing in Hawaii.
And I won't go into it because it's a rabbit hole of how they
got into this situation where there's only two plants on the
whole island. But just to put things into
perspective, 95% of Hawaii's livestock and they have about
135,000 head of cattles. It's shipped off island, most
likely to Texas for slaughter and processing and then shipped
back to Hawaii, normally in a Styrofoam tray and it completes
a 5000 mile round trip because of this issue with processing
beef in Hawaii. Sounds like they've got the same
government we have mate with our natural resources.
All right, let's move on. Failed.
By the way, thanks for sending that in.
I found that fascinating, that whole thing in Hawaii.
The thing that's awesome now is the fact that we can feature
something and then these people are getting back to us, too.
That's really cool because it means that we are broadening our
horizons of who we're reaching out to and spreading the good
word of, you know, what people are out there doing.
Yeah. And I think it's absolutely
fantastic. So raising your own beef,
processing it, eating it yourself, selling it to people
at farmers markets, I mean. Why not?
That's it mate, sticking it to the man.
And it's like a technicality, too.
It's not like it's not being processed in an approved
facility. It's just not some kind of white
coat they're watching. Well, it's just a hole.
You can't sit with this mentality if you've.
Ever been to a big processing facility in Australia?
There are actually people, and I think they're from MLA, I'm not
sure, but they sit there in white coats with a clipboard and
they just watch what's going on and mark things down on a
clipboard. So someone's actually checking
to see if everything's done properly.
But it's the same processing plant doing the same thing every
single day, and I guess it's a formality.
Well, that's why your mate's so expensive, you're having to pay
for white coats. I think there's actually a fee
that Australians pay per head of cattle to pay for that and other
services that the MLA do. Sounds like just another
unnecessary middle man. Well, we're good at that, aren't
we? Governments are good at that.
Get your pitchforks, we ride at dawn, alright?
Failed or nailed? This one was posted by
Revolutionary Tap and it's pinned, Horse beat and Monster 0
failed or nailed. That's definitely nailed if you
want to go punch some plaster walls in.
It looks like the Russian version of the monster.
White Energy can too, but it's a failed.
So this is what it looks like up close, and I think you're
supposed to heat it up so that fat melts and fry it up with
some potatoes and onions and you eat it with bread.
But this person here is just raw dogging it out of the tin.
Yes. Speaking of unnecessary
labelling too, have you ever read The Side of a Monster Can?
Lots of numbers. Lots of numbers but also too the
recommendations is do not exceed one serving per day servings per
can 4. It's 1 can.
What are you going to do? Oh.
You can just have a sip have 4 sips mate put.
It back in the fridge and wait for it to go flat.
Yeah, put it back while it's been opened.
The fucking caffeine. It eats the aluminium away next.
Oh, that's fucking failed. Get that Vegemite away from
that, whatever that is. So this was posted by Unlucky
Ant and it's boiled pork with broccoli.
You like broccoli? I used to like it a lot more.
I've gone off it a bit. Lately now anyone says that this
doesn't look very nice is not thinking about the logistics.
As far as this person is concerned, in 20 minutes I can
boil in a pot 1K of meat that lasts me a whole week.
I think they're actually meal prepping and they say compared
to pan frying where you have to flip the meat continually
supervise it, cook it in multiple batches and there's
more cleaning to do because of fat splatters, Boiled beef
steaks actually taste better than medium rare seeds steaks.
That's their claim. Just because she can, it doesn't
mean you should. They say, and I'm not kidding,
you can't make this story up. It says I have a crush on this
woman and she really likes Asian hot pot and by perfecting how I
boiled meat, I look forward to one day being able to invite her
over for some gourmet homemade hot pot and chili.
It'll just be a fart fest. This guy's single and he's never
going to get a girlfriend. No Uber eats, mate, download the
app or yeah, just put it in the oven, wrap it in some foil.
I mean, if he thinks that stinks of effort, like how does he go
wiping his own bum? You know that takes effort too,
but you still got to do it. So one thing I really want to
know is what's the plan for that Vegemite up there?
Like what's he going to do? With that, well, he's not
seasoning anything with it. No.
Would you put it in the broth? I would.
Does it go on the meat? I would put it in the water that
he's boiling, whatever this is, so that at least gives it, you
know, some form of Amami flavour.
All right, absolutely fucking putrid.
Let's move on next. Failed or nailed?
Oh I'm going to say failed because it just looks like it's
fucking cross cut maggots. So this was posted by Two Packs
chain and it's a Mac and cheese hot dog sushi with a side of
tinned beans. Like he's gone so much effort at
something so shit. Like.
Rolling in fucking Nori rolls isn't that fucking easy.
And then he's just gone. Oh fucking while I'm messing
around with that I'll just microwave a tin of beans.
This is rage bait surely? Well, they put it online.
You've gone on Reddit and just typed in food rage bait.
Baby. And you've dug up pure gold.
All right, let's move on to meet the pit masters and this great
looking brisket was sent to us by running with Rex and they're
a catering company based in Adelaide in Australia.
It is a beautiful looking slice. It looks great, doesn't it?
So good. So he says, hey legends, love
the show. I'm on a binge.
I've just got a hold of a Boss hog smoker and now I'm pushing
towards American barbecue and absolutely loving it.
And customers have also been loving it too.
Hell yeah. So he's obviously already got a
catering company and now he's delving into offering BBQ as
well. Correct and he says here is a
few photos and videos. This is my first and second cook
ever. I think that brisket that you
just saw was like either his first or second.
Cook fucking righto. He said I'm working my way up to
pitmaster status. Oh.
I reckon you might be there mate, but Nah, put in the hours,
you'll get there easy brother. So he says I'm loving smoking
everything Ben Meyer sausages, brisket for beria tacos and also
live fire on the spit. How good does that lamb look, by
the way? Hell yeah, that looks so very
good. Yeah from what I can tell they
are located out of the Port Noarlunga football club and they
also offer pick up and that on the left there is a smoked Wagyu
brisket sandwich and they sell for 20 bucks.
Looks legit. It's not a burger.
What is it then? It's a brisket sandwich.
You said the right thing. I did too, I keep tripping
myself up all right. They also have a Rex BBQ pack
which is brisket, pork butt, smoked sausage, dill Pickles and
house made pickled onions, house Mac and cheese, apple and tajin
Slower, a house BBQ sauce with some Dick buns and it comes with
a cheeky dessert for 45 bucks. Hell yeah.
I mean, if they're down in SA, they're actually watching the
proper Australian code of football, there being Aussie
Rules. So imagine that bit of BBQ bit
Aussie Rules cheer and made on Saturday.
All right, you can also pick up a 15 hour smoke smoked Maria
Station brisket. Now Maria Station is some of the
best beef in Australia. You can get a full brisket all
cooked up 300 bucks. Fucking hell.
That's good value, hey. There's no profit in that for
him. So he also sent us this.
You being an artist, they had it done by Graphics Fix.
Pretty cool. It is pretty cool.
I didn't know what the little bum hole on the side of the T
Rex there was for a bit, but now I know it's the little fan from
the blow up T Rex suit that he had on earlier.
Spotted. It yeah, I was like, why has he
got a fucking bum hole or a school saw on his leg there?
No, it's from their little fan. Yeah, that's cool.
All right, you can give them a follow at Running with Rex.
Hell yeah all. Right, next pit builds.
Pit builds. What are we building?
What are we? Witnessing.
Well, it's already built. And here is the conundrum.
The photo was posted by Mayor of Taco Bruno.
That's what he goes by and he says, should I bother bringing
back this smoker from the dead? Fucking.
Oath. It's cool.
It's so cool. So what we're looking at here is
a really, really old brick pit smoker.
It looks like it's 50 plus years old and unfortunately a lot of
the metal that's used in the door and the shelving system is
all rust that out. Yeah, but jeez, I mean, all he's
got to do is RIP all that out of the firebox and get himself a
new cradle, and he's got himself a nice bit of airflow under the
burning logs. And I mean, jeez, it wouldn't
take long to fabricate some racks for the smoking cabinet.
So he says. I'm not sure if I should
demolish it or spend the effort to replace all of the metal
bits. This thing should be heritage
protected. I mean you can't cut down
Norfolk Pines and they're shit compared to this.
All right, so everyone in the comments agreed with you, right?
He can't just knock this thing over and get rid of it.
He's got to restore it. He said I'm going to try to
rehab Big Bertha. He gave it a name.
I just bought this house and I'm not particularly a super handy
person so we'll see what I can do.
I reckon you'd find someone, there'd be a neighbor definitely
willing to give him a hand. It's a pretty cool project
though. It's super cool.
I mean, it's kind of, well, it's a way cooler version of the old
brick barbecues we all grew up eating on.
Yeah, but I feel like like this is being replaced by proper like
cylinder smokers, like LPG tanks, you know, 250 gallons and
500 gallons and 1000 gallons. But this is the old school way
that people used to smoke their BBQ.
There was probably a guy back in the day that this was his model,
that when you booked him in, he came around to your house and
this is what he built you. Oh.
This is the brick Pit 6000. This is the brick.
Pit 669 reminds me of the old woman that lived in the shoe.
Just the shape there, the old shoe house.
Yeah, I guess on a commercial level you might want a couple
more doors. Yeah, bloody oath, but this was
the. This was the Chud's.
Version. Yeah, but for a backyard pit man
like this is sick. All right, so the mayor of Taco
Bruno, do not let us down. You're going to restore this.
We're going to be on your case, and hopefully he can restore
this to its former glory. Cook up a brisket and we can
all. Cheer him?
Hell yeah. All right, meet the artists.
Been a while. I can hear that it's been a
while. It's been a while.
So for people that don't know, you're a former tattoo artist,
you still dabble in certain things, but you do a lot of
artworks on merchandise. You do artworks on walls, big
murals, all sorts of things. So you're an artist by nature,
right? And I think this is right down
your alley. This is Jax and Carl from
Gutterflies in Los Angeles. And they say, hey, friends, we
are so excited to announce our new permanent collaboration
together. It's called I'm OK sick.
I'm OK sick oi. Thought that said sigh at first
but it says sick. Well, that's kind of why I
stopped in the first place. Yeah.
So what are we looking at? This is a handmade coffee mug by
the look of it, and they've got O OK sick written in in bubble
writing and then it's been hand carved and hand painted.
So the effort that's gone into this thing is insane.
So they bonded over tattoos and underground art, and Jacqueline
says there's nothing better than getting to work with your friend
every day to make diabolical ideas come to life.
And if you want to stay posted on any future collab work, check
them out at I'm OK Sick. But these are some of the the
designs, and they say every part starts in our Los Angeles studio
with our hands, our ideas and our obsession to detail.
What is this? Well this is fucking the process
here is being there's no gatekeeping and everything every
detail is hand applied. Like the amount of effort and
man hours in this. I mean, I to get to the level of
being an artist, this fucking rad, take some work, but then to
apply it into something like a coffee mug, this is next level.
This is amazing the craftsmanship in it.
Can you imagine sitting down when they first got together and
they're like, what are we going to do?
What are we going to paint? And they're like skateboards.
They're cool. Skateboards are cool.
And it's like, Nah, that's been done.
What about like old sores? Nah, it's been done.
Fucking coffee mugs. What do you mean coffee mugs
that people only spend $10 on Max and charge 300?
You're fucking crazy, but they're doing it and they're
doing it fucking well. So they say.
These are some of our October designs fresh out the kiln, so I
think they partner on a lot of their creations and this one
here specifically is wild. It's like all the tattoos on
your body have stepped off your body onto a coffee bug.
Yeah, but it's 3D too. Like the handle is the tail of
the scorpion underneath the geisha there, and then the rest
of the handle is the body. And it's just so thoughtfully
prepared and amazing and just everything about it rocks.
Like the pottery side of it is amazing.
And then the artist's application of the artwork is
fucking insane. So this one here really stuck
with me and it's a deeper story than we have time for, but
basically her grandfather, who was an actor, artist and
filmmaker in the Shanghai film industry during the 1920s and
the 30s, lost everything when the ship that he was fleeing on
was bombed by the Japanese. And, and I think what happened
here is the person that she's paying there is a very famous
actor and that actor helped her grandfather get back on his feet
when he returned financially. So what she's saying there is
she's paying homage to not only a great actor, but also someone
who really helped out her community and touched her
because that was her great grandfather.
You're not putting these in the dishwasher, you're washing these
by hand with all your fancy knives.
So you can buy their work online from the first sketch to the
final product, all completely done in house, no factories, no
middle men. So I think independently they
both create their own art and that's what we saw a bit of.
But what they've done is they've come together to create these
pieces that you can now buy. Amazing.
So the website is I'm OK sick.com and these are some of
the designs that they have currently for sale.
They start at 160 odd dollars, which is a bargain.
For the amount of F it in it fucking oath it's a steal bro.
Well, I think what they're doing is they're creating small batch
artworks, which are literally pieces of art, and then they've
come together to kind of create like short runs of designs that
they are selling for a little bit cheaper.
Yeah, but still fucking cool. So cool all.
Right, art by sigh. And you don't have the patience
to put things on little small coffee cups.
So what have you done here? It's not that I don't have the
patience, it's the fact that I've got 3 kids and a wife and
heaps of side hustles on the go. But I do still find time to get
creative and this one was for the legends up in Airlie Beach
in northern Queensland for their annual weekend at Timmys.
So I was hit up by these guys through my contacts at Fireball
to help and yeah, create something that went with this
year's event because when Timmy rang me, he was a bit devastated
that the art US that they had asked to help them out had just
supplied some AI slops. So I jumped in and helped out
and yeah, this one basically depicts everything that's going
on up there this year. So from what I can gather, every
August, Timmy on his property near the airport at Airlie
Beach, which is home to a giant big, I mean, I think it's a four
metre vert ramp for skateboarding.
He basically holds a big party with heaps of bands, heaps of
shenanigans. And this year he's incorporating
a bit of freestyle bull ride riding in the mix.
Yeah, so this is a big party up there in the 15th of August.
If you're up that way, get on and support the guys.
But yeah, it's basically just beers, bands, bedlam, the same
thing. Bull riding.
We don't have skate.
There's no BBQ. Now looks cool.
But yeah, basically just threw as much in there as I could get
going on and see the fireball bubbler there, which will be
making an appearance. I think last year they had an
old limousine that they wanted to retire when they were at the
event. So they put the limousine in the
middle of the skate ramp and everyone trashed it and skated
on it and did all that sort of thing.
I think it's a pretty wild weekend, But yeah, I came up
with this artwork for the guys and hopefully they put it to
good use. Righty.
Oh, let's move on. It looks really cool to the dish
of the week. Yeah, let's go.
And this one is a bit of a tribute dish.
It is a bit of a tribute. This one goes out to our man
TFTI Tony Ramirez. That's money.
This is a bit of a nod. I've never tried them, but he's
got a award-winning dish called That's Money Wings where he he
cooks some some chicken wings and some Blazing Star Cajun
seasoning. And then he smokes them.
He gets them nice and crispy and then he has them in a bit of a,
a bit of a sauce goes on at the end with the Melinda's jalapeno
ranch and some hot honey. So what I've done is I've got
chicken. That's Money bags coming to ya.
Bags, Money bags. Money bags.
So what I've done is I've gone and got myself some chicken
thighs with the skin still on. I've taken the bones and all the
chewy bits out of there and I've put them through the mincer on a
bit of a homemade mincing fucking mission at the moment.
Put that through. Then what we've done, we've
thrown in some green onion, we've thrown in some garlic and
then we've also gone in with some some Cajun honey butter
seasoning. I couldn't get hold of any of
the TFTI stuff over here because it's not available for some
reason. That's Corona.
That's not bad stuff. They use that a lot in butchers.
Yeah, no, that's pretty good stuff.
I got that from Shannon at Meat Stock actually.
So yeah, I thought it was pretty good.
And then I, yeah, I've thrown in some salt and yeah, given it all
a good bit of a mix. So then what I've done is I've
mixed it all up to a nice even consistency by hand.
I've got my dumpling wrappers out there and I've just gone the
lazy technique of pinching the corners and twisting them around
so they look like little money bags.
So then instead of a marinade, we're gonna have the Melinda's
Jalapeno Ranch and Hot Honey as a bit bit of a dipping sauce.
I've thrown those two together till I was happy with the
flavour combo, Added some fried shallots, a bit of SPG, mixed it
all up. Then we've got our tallow deep
fryer. Absolutely screaming.
Throwing the money bags in got them nice and crispy and we're
about to delve into that's money bags.
All right, they look great. Yeah, hopefully they taste as
good as they look, Mike. All right, I'm.
Going to get the stunt Cam out here.
Bring them out. Oh, that looks like money.
That's money. Oh yeah, baby.
So we've got our jalapeno ranch hot honey dipping sauce there
and our chicken money bags. Cheers.
Cheers man, you're. Going to go for the dip first
or? Yeah, I've got to go.
The whole experience mate. See how these flavours meld
together. So creepy.
That flavour combo works. Probably went a little bit too
much hot honey though. It's pretty hot.
It's spicy because the jalapeno ranch ain't that hot on its own.
You deep fry and tallow a lot. That's all I use now.
You can taste it, it's better. I think it is.
You don't get that. I don't know, when you use
canola oil and that sort of thing, it like it feels like
it's sticking to your insides. I don't know, straight to your
arteries. But yeah, I like these.
Let's go one without the sauce. They're even good without the
sauce. That's money.
That's money bags.
Absolutely fucking banging let's move on to our fuck up of the
week and this video here was posted by Joe's island grills
BBQ. They claim to have the best
island style barbecue and New Orleans.
Let's watch that's. Fucking filthy.
So at first glance this looks to be a really nasty fat fire in a
rather large trailer pit and I was unsure why they didn't just
fucking shut the doors. So I thought to myself, and
maybe it was just too hot to get near the doors.
Oh yeah, those flames are screaming out there, and the
doors are probably sizzling hot right now.
But there's more to this story, and apparently it's not a fuck
up at all, according to Mr. Joe himself.
Let's watch. Hey, it's your boys smoking,
Jermaine about to tell you guys what's going on over here right
now we're doing our burn off, getting the grill ready for
weekend, and this is how we do it over here.
You know what I'm saying? This is how we clean our grates.
We clean it with fire. Yeah, man, we just get them
boxes in there and just do a little burn off and get
everything nice and clean again. That's how we do it.
Yep. So maybe that's what Boom has
been doing this whole time. He'll say.
He's cleaning his pits. Yeah, I don't know.
Man about this. Yeah, I don't know.
I mean, whenever you open your pit and it's a bit dirty
sometimes you just turn it up to Max and you know you've got a
little bit of moisture in there and you've got a little bit of
growth A. Bit of mould but there.
This is one of those self cleaning smokers.
Or the new ones. Yeah, New Orleans there looks.
Real new. All right, that wraps up this
episode, and next week is going to be #90.
Jesus, we're there already, aren't we?
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