Episode 80. 2 episode 82 Coming to you Live meat stock Sydney 10
Year anniversary 2026 Are you pumped or are you really, really
nervous? I thought there'd be like maybe
two people in the crowd and I didn't prepare, so we should get
into it pretty quick because we're going to catch up today.
We do mate, right? He was doing our intro today.
I don't know, it's got to be someone pretty damn special.
I am Denmar, I am from the Philippines.
I am the video editor of the Anders Season BBQ show.
I am the one who cleans up the mess of Si and Jay The and arms
we are and Nah so and so and. And I just want to say that
don't mess this up because I wouldn't be there to save you.
Can we get a big round of applause for Denmark, who makes
us look good on the tube? Yeah, Denmark.
All right, we will do our best, Denmark, and let's get started
with the show. If you've ever seen the show, we
say what we feel. Sometimes we swear too much.
We are going to do our best not to let it slip.
Yeah, if a few pop out, Sorry Mum and Dad.
Yeah, let's go. All right, Mel, AKA Dark Side
the Grill is Canada's very best pit master.
And let's watch a master in action.
The master. What's happening here?
Talk me through it. Right now.
So this is Mel doing his best to help during what looks to be a
glorious fat fire. And yeah, Mel's doing what Mel
does best. He's standing back and letting
the Brazilians do the work. The so-called Pecania, King of
the North. Did he pick up a spoon?
He's picked up a spoon to flip a fatty Pecania.
Oh. There it is.
Grabbed a spoon. Right now we're a bit concerned
after Gippsland he sent us in this video.
Let's watch you. Ready.
Let's go. So we found our first Australian
cane toad, right? Good time.
So if you follow Mel, you know that Mel never goes dark on
social media. We haven't heard from him in
three days and he's missed Fire Kitchen Sydney.
So if anyone's seen the Teamu Tiger King we we need some help
locating a friend. All right, let's move on from
Canada to New Zealand. And this is Wayne Dill, who is
pretty handy and a little crazy too.
I'm not sure if Wayne's in the house.
Have we got Wayne Wayne Dill NZ BBQ war anywhere?
He's competing in the BBQ competition so he might be
running a bit late here, but he spent 50 hours building a 1.5
tonne tank smoker and then he dragged it across the USA.
He then built a fully functional train smoker that looks like
Thomas the Tank Engine, but promises have been made.
What is this? Well, we were so silly to call
Wayne out and say build us a helicopter jokingly, but Wayne
has actually heeded our call and promised to build a helicopter
Smoker functioning. So Wayne he has.
The. Part.
Where's our smoker? Yeah, but parts don't count bro.
We've had to rely on AI right now.
Where's our helicopter? Where's Wayne?
We'll accept this one or this one.
This is also acceptable. Just so Wayne knows, we can also
have this one. Bark Hawk Down.
I believe it was aptly known via YouTube.
All right, let's move on to Failed or Nailed.
And it's a favorite on the show and we need some crowd
participation. Right eye.
I'm going to come out in the crowd and we're going to do
failed or nailed with you guys. If you've watched the show, we
know it's one of the favourites. There's a few upstanding rules
and we might catch a few of you, so Jay's going to play some
pitches straight off the bat, you got to say, failed or
nailed. Got it.
You're ready. You've got to yell out failed or
nailed. As soon as you see it, you're
ready. Mixed reaction.
Oh, who said failed? Hands up.
Who said nailed? All right, it was posted by
Scott Ziller. And he says, is this jiggly
enough? And he cooked it over six hours
at 275 F and then it spent 7 hours wrapped in butcher's paper
in the oven. Right, so the trick with these
videos is you got to watch the whole thing, all right?
Even though you got to say your first reaction look good at
first. Yeah, this looks like a a firm
stool sample once he starts slapping it.
He says it was amazingly soft and loaded with subtle smoky
goodness. Yes, I'm going to say he needs a
bit of fibre. He needs, he needs more fibre,
some Metamucil or something like that.
But hey, we all know that brisket's still good when it's
bad, right? All right, moving on to the next
one, what is this? Well, the what do you think
guys? Failed or nailed?
Hands Up for? Failed hands up for nailed.
Oh we split again bro. All right, you did rat coffins
on the show a few weeks ago, but these ones made it out alive.
These are dinner ratties. These are rats out of their
blankets. Was posted by P Oliver and he
said felt a bit taxidermal tonight.
Do you want to see them cooked? Yes, please.
So this is where sometimes it gets you.
Yeah, dinner ratties. Dinner ratties.
Look, I'd probably still smash, but yeah, what are we saying?
Failed or nailed? I think Nailed has it.
Now we've seen the Cook reveal. All right, next, we're ready.
Instant reaction. Oh, what do we got?
Who's got nailed? Who's got failed?
Right? Nanny has watched the show.
Cause the rule is if it's pizza, it's automatically nailed.
They say move over pineapple. This is a Rocky Mountain oyster
pizza. Who knows what Rocky Mountain
oysters are? They are nature's jalapeno
poppers with that creamy centre, also known as testicles.
So the part that weeds me out a little bit with this is they
also have the childbearing element still attached.
Is that necessary? It depends if you're into it
mate I guess when you go to order it's like can I have a
bovine vasectomy please? All right, let's move on.
We have a special delivery directly from the other side of
the Earth. The almost if you were to put a
Sam, a piece of bread here and a piece of bread where this lads
from, you'd have an earth sandwich.
You ready? I'm ready.
These are Gerkenstocks. I thought Crocs were bad.
Crocles. Crocles.
I'd rock these so. These are available in the
Netherlands from Kezbeki and they're a Dutch producer of
pickled products. They call them the Gerkenstocks
and I think we should get our mate Marcel to get us a pair of
Gerkenstocks. Marcel, this could be the collab
you need bro. OK, let's give it up all the way
from the Netherlands here on a bucket list trip helping out
with the fire kitchen. We have Marcel from the
Netherlands from Carport BBQ. He's going to do his best Prince
Charming Cinderella impression right here.
Take Me Home. I'm the smaller ones.
This is. The 44 So while Marcel is doing
that. Frog foot bro Rog foot.
I've got some photos up on the screen from Marcel's trip to
Australia so far. He met Lennox at Fire Door a
couple of nights ago and as you can see, he's hanging around
with John Bates here. Chads.
He's been pretty bored while he's here, so it's important
that we give him some love up here on stage.
Let's give it up for Marcel. Hey, guys.
Carport BBQ. Jump on the socials.
Give him some love. He's in the fire kitchen all
weekend. He's doing it tough.
Jet lag hit him at about course 3 the other night.
He called the waiter over for the water and stopped the beers
pretty quick. But he is a trooper.
Yeah, let's give him an Aussie meat stock welcome.
All the way from the Netherlands and you are now part of the
family, brother. You've got your visa mate.
Tell your wife you've emigrated. All right, moving on right, our
podcast, we've made it a mission to stir the pot you've.
Made it a mission. To get people rolled up and to
be honest, we haven't done a great job.
We've been trying to trigger the Americans and they haven't
really bitten. Yeah, but they just stopped
watching. So we started off with our Top
150 People in BBQ today list. You sure did.
Not everyone was happy about it, but this was the list that we
created here. Daniel Vaughan, Aaron Franklin.
Matt Pittman, Tuffy Stone was in #5 Ernest Cervantes.
But let's watch this little video here.
We've got a bit of negative feedback.
Oh, 100% yes and 100% no. Doug, I should have ranked
higher than 100 and 43rd. I was.
Actually a little surprised it was so low.
Yes. Oh, absolutely.
Like, yes, I mean, if you're asking me, I should have been #1
if you were the under seasoned podcast, who would be your
number one? Anyone that actually barbecues.
No, he cuts the backyard. He's not a BBQ.
Oh yeah, great. Yay, OK, good for him.
And and it's like they don't. That podcast doesn't typically
get anything right anyway, so why would I expect him to now?
Oh, the irony is the irony is these guys have more guests than
they do followers. Who the fuck is that guy?
Right, let's start a chant called Stuff that guy, Stuff
that guy, Stuff that guy. But seriously, I don't even know
who the fuck he is. We're trying not to swear.
Bro let's move on. OK?
After that list, we published a new list and it was the top 50
BBQ joints outside of the USA. Yes, this one ruffled some
feathers. So we started off at #10 with
BBQ Mafia at a Brisbane, Australia.
Barbecue Mafia's in the house, we've got Dos and the family
there slinging the retail gear and we've loved the mafia for a
lot of time now. Based up in Brisbane and yeah,
these guys are very deserving. They're pretty much OG's of the
Aussie scene and yeah, get out there and support everyone this
weekend. But yeah. 10 was a solid
ranking. Top ten in the world outside of
the USA is super solid. Bro BBQ Mafia in #9 was Meet
Smith located in Singapore and this place means a lot to me
because I've actually got a tattoo on me from the front
door. I tattooed that on you bro, it
means a lot to me now to. Meet Smith in Singapore #9 Then
there was 8 old Jimmy's barbecue in Tampaquito in Mexico in.
Mexico, the Mexicans can hang. We don't upset the Mexicans.
We learnt this the hard way. You don't put broccoli in
guacamole. No, no, you don't put lemon and
mint in guacamole. Broccoli's OK.
Apparently broccoli's OK. All right #7 was smokestack out
of London in the United Kingdom? Yeah.
Number six was Golden Horseshoe in Toronto, Canada.
Yes. Number 5 was Black Smoke in
Rotterdam in the Netherlands. Netherlands represent.
And #4 was Holy Smoke barbecue in Sweden, which I went to last
year and it was amazing. Yes, you took these photos,
right? No, no, I ate the food.
I. Ate the food.
All right #3 was Normada 21 located in Monterrey in Mexico?
Mexico again. And then it came down to 2 and
to be honest, it was always going to be these two and it was
impossible to split them. These guys were neck and neck.
It was much like the AFL last night.
It was just topsy turvy score. See Soaring.
But we couldn't be that podcast that just looks after the home
team, could we? No.
So hands up, if you've been to Big Don's, anyone here been to
Big Don's in Perth? It's pretty good, right?
In the end, number two, Big Don's Smoked Meats located in
Perth, WA and they have the best platters in the world.
We said it. Hands.
Down. Look at the pictures.
There is no barbecue joint anywhere in the world doing
platters that look that good, according to us.
Lots of good collaborating too going on there.
They quite often fly pit masters over from not only Australia,
around the world. They they let them put a special
on and things like that. Yeah, usually the rule is if
you're first in line, they only cook.
They only, they cook all week for one day service.
And basically if there's not a superstar there for the BBQ,
they let the first person in the queue hold the display platter
for the social media. So yeah, you've got to get there
nice and early. There's no seats or anything
like that. You take a deck chair, you take
an esky. Some guys in summer will pull up
for about 6 hours. One day that will be you holding
that platter. One day, that'll be you.
Alright. And in the end, number one went
to Black Cactus in London. Yes we are suckers for what we
call the future school here and these guys are basically chefing
the absolute shit out of BBQ crushing it.
Bunch of good lads. So it was for good reasons just
like this. These are Maple Brandy glazed
Berkenshire bacon burnt ends with deviled egg, Mayo and bacon
sugar and chives. The pork belly is cured in house
for seven days. It's then smoked over oak and
cherry, glazed with Brandy and Maple with cooked egg yolk
folded through a spiced Mayo, and the off cuts are used to
make a crunchy, crunchy caramelized bacon sugar.
Right now, mate. They say this is BBQ, but what
do we call it? This is future school BBQ.
This is taking things that already exist, using old school
BBQ as the foundation. And the beauty of being outside
of Texas is you're not bound by tradition.
So you can take those, you know those methods and then elevate
them. But the rules of new and future
school are you have to nail the fundamentals.
You know you can't build a house with a soggy slab, so you have
to nail your brisket, your pulled pork, your links, all
that sort of thing and then just tweak it.
Yeah, and then you can get fancy.
So according to us according to the Under Season BBQ show #1 and
#2 outside of the USA, Black Cactus Barbecue and Big Dons.
Yes. But we're not the only ones
doing these lists. And this is the Texas Monthly,
and they also do lists. They do the list.
So Bert Binko, the number one barbecue joint in Texas, located
in Seguin, TX, according to the Texas Monthly.
They're #1. In Texas, look at him.
Look at Ernest. If you're at meat stock last
year, our boy Ernest absolutely tore it up in the fire kitchen.
Yeah, he's a real gentleman of barbecue.
And he just the most humble guy, talented guy ever.
Super Dave in the back of house there keeping it real and rock
stars mate. So just so you know, Ernest
cooked in fire kitchen here at Meat Stock last year #1 he got
ranked right number one in Texas, AKA the world.
Ernest Cervantes here last year. Legend of the Game.
Yeah, and he cooked the humble chicken drumstick and it was one
of the best things a lot of us ate all weekend.
All right. Next was Palmyra and they are
located in Charleston, SC and they were crowned the number one
barbecue in the USA outside of Texas.
Yeah, I mean, Carolina is still a very, very well known BBQ
area. Yeah, these guys show that
they've got the best outside of Texas.
And I reckon you could probably ruffle fella.
Pardon me, I reckon you should. They could probably ruffle
feathers in the Texas scene too. Right.
So that was also done by Texas Monthly, Yes.
So it's got credentials more than ours.
Or does he have red mics? So here is the thing, you got
black cactus Palmyra, you got burnt bean, you got big Dons.
But who is number 1? Who is number 1 for me?
I've got a bit of a process of elimination going on.
OK, Black Cactus pipped Big Dons in our list, so big Dons is
gone. Black Cactus in their down
season went to Burnt Bean to learn under Earnest.
So they're gone. It's got to be between the the
guys in the States, but that's what I reckon.
We reckon Daniel Vaughan needs to sort this out.
Yeah, that's your opinion. It doesn't hold too much
credibility. We don't get anything right on
this show. Daniel Vaughan that doesn't even
BBQ according to these guys. All right, so we've got an idea.
We need to dust off one of those old Air Force Ones planes and
we're going to rename it Smoke Force One.
Smoke Force One has a way better ring to it.
And then Daniel Vaughn, he is the captain, he's going to
become the captain of Smoke Force One and we are going to
embark on a BBQ journey. He doesn't know this yet, by the
way. We are announcing it on his
behalf from Seguin, TX to Perth, Australia, then to London in the
United Kingdom and then to Charleston, SC.
And he's got to visit all these places to determine who is
number 1. And he also needs to do it.
Probably April next so we can come to meet stock and make a
new list which will be the best barbecue festivals in the world.
All right, so Daniel Vaughn, we're calling you out.
This needs to happen. We want to know out of these
amazing BBQ joints around the world, who has the best barbecue
in the world? I think when it comes to things
in America, they think they are the world.
But hey, maybe we can hang. I mean, who's your money on?
Mate, if you win the NBA, which is the basketball between 1
Canadian team and 29 American teams, you're the world champion
baby. Same as the baseball World
Series. Let's go.
I personally feel that Burnt Bean would be hard to beat, but
let's move on. And we've got a bit of a knife
reveal. A knife reveal live on the show.
Have you got it here? Yes, I do.
But I'd like to say I feel that we, as our podcast have played a
vital role in this happening because we shed some light on
the knife maker Aiden. And we've also shed a lot of
light on our man on the left there, Pesha.
He's a tattooist from Switzerland, commonly known as
carnivore design. Absolute legend.
And these two guys have combined and we're going to show you
something real sick. Right.
Well, so I get this. These are two of the coolest
people that we know. It's Aiden from Cutthroat Knives
located in Melbourne and Pesha from Carnivore Designs in
Switzerland. Now when you get 2 legends
together, this is the result and what are we looking at?
This is called the Pitmaster. This is a brisket knife.
I know how sharp these things are because I've also collab
with Aiden. We cut most of our dishes up in
the studio with this knife and I've run my thumb along that
blade, went straight to the bone, didn't even resist.
So this is a beautiful knife. The only way you can get this is
you've got to win the BBQ wars tomorrow.
So if you want this knife, there might be a few late runners, but
this will be presented to the winning team tomorrow along with
a a ticket to the World Championships next year in
Texas. So stick around for that World
BBQ wars. But yeah, these things are
absolutely beautiful. And yeah, So what it is is
carnivores provided a heap of art.
Aiden has made the knife. Everything hand forged, hand
sharpened, hand shaped, the handles handset handmade.
Pesha's artwork has been laser etched all over the entire
length of the blade and it is a sight to see.
It's spectacular. A beautiful knife there and the
winner of the BBQ competition gets to take that home and has
done so in the whole newly history of meat stock.
He's provided a big brisket knife like that.
Yeah, that's it. Even when Aiden stopped showing
up as a vendor, these knives would just show up.
Because of the cancellation of Toowoomba Neck last year with
the Cyclone, we were lucky enough to keep a couple in the
studio. They made it back to us.
Yes, there was probably meant to be prizes, but yeah, we needed
one, right? Right, let's move on to some
merch and what are you wearing? What is this?
Right, so this is our merch, but first I'd like to highlight
this. This is a a drew of us necklace
from Bracco's biltong. We called him out on the show.
He sponsored the show, gave us a heap of product and his product
is amazing. So I just I just had to keep
reaching and it was just so much effort.
So I said make us a biltong, you know, a drew of us and or
biltong necklace and it's never far away.
So if you want one, Bracco's just round the corner.
But we've got our watch, Watch. How do you pronounce?
It we're Chestershire, wash your sister shorts.
All right, get up and give the crowd a bit of a look and have
you got any to give away? I think you need to give away
some. So while you're giving away some
shirts, we're going to watch this.
What's the shot? What's your wife?
Wonderful sauce. Worcestershire sauce
Worcestershire. Sauce Worcestershire
Worcestershire sauce. Worcestershire sauce
Worcestershire Worcestershire sauce Which is the sauce?
Worcestershire. Sauce Worcestershire sauce
Worcestershire Worcestershire sauce.
What's the sauce? Say Worcester.
Worcester Sheer sauce. Worcestershire, Worcestershire.
Sauce. Worcestershire sauce.
Worcestershire sauce.
Worcestershire sauce
Worcestershire sauce. Worcestershire sauce.
Worcester sauce, Worcestershire sauce.
Wash your sister sauce. Worcestershire.
Sauce. Wash your sister sauce.
Worcestershire sauce Worcestershire sauce.
What's the chef sauce? Worcestershire.
What's this sauce? Worcestershire sauce.
Wish Wishes sauce. English sauce.
Worcestershire. What's your sister?
The tongue twister of the sauces.
Nothing beats Nan's Homemade. Everyone gets a Traeger hat.
You get a Traeger hat. You get a Traeger hat.
Shout out to Traeger for the fresh lids.
They are promoting their new BBQ out there the The Woodridge.
We put one together the other day.
They're a sexy bit of kit. I just want to say something
about the show. A lot of time we'll talk about
products, Yeti heat beads, obviously Traeger cutthroat
knives. The show is not sponsored by
these guys. We're plugging these guys
because we love their stuff. The Traeger I've got at home was
a present from my wife for my 40th birthday.
We paid full price for it because it was the one we
wanted. The reason I got a trigger was
she messaged you and said what sort of BBQ should I get for Psy
for his 40th and up until two nights ago it never missed a
beat. But I had a fat fire in it.
I didn't film it because I was on the phone at the time, but I
choked it out. It was all good.
It didn't end up on fuck up of the week, that's for sure.
But yeah, we love the guys and yeah, go check out the trigger
guys. Everyone support everyone that's
here because without these guys, meat stuff doesn't happen.
Yeah, we love everyone here. We appreciate you all and
getting all teary man. All right.
Well, I will say this. Everyone told us the new trigger
would take all day to put together from some pretty
serious people, but you put it together in two hours.
Two hours probably because I didn't follow the instructions
to the T. The first instruction was get
yourself A6 pack and down the bottom it shows you how far
through your beers you should be.
But because I don't drink beer I've got it done pretty quick.
But I'm pretty sure when you open these things it's a
Pandora's box of cardboard. Bro.
This thing came in a few boxes, wouldn't take up as much room as
this table but by the end of it there was probably 4 wheelie
bins full of cardboard and plastic.
I just didn't know what happened.
It's like it bloomed. Awesome bit of kit though.
I can't wait to wreck it. All right, we've got a couple of
skateboards to give away, and I'm going to need you to get up,
grab a microphone and go out in the crowd.
And I need you to find someone who's going to put their hands
up who knows a little bit about barbecue.
And to win, we're going to do a bit of BBQ trivia.
And you need to get 3 out of five questions right to win the
skateboard, right? So if you know a bit about BBQ,
you follow BBQ, put your hand up.
We're going to come over three out of five questions.
We got this big fella, he knows everything.
What's your name, mate? Teddy's done our.
Intro Is Dad going to help? Dad can help.
All right, we ready. What's the screen I'm in?
All right, the first question, you ready for this?
You need to name who is this person?
What's his name? Can we get that in?
You've got the big screen, please.
Big screen where? Can I be?
Tuffy Tuffy oh that was quick Tuffy stone tuffy stone six time
world BBQ champion. He's been to meat stock before
tuffy stone was in our top ten in the most influential people
in BBQ today. The next one's a bit more
difficult. The Jack Daniels World BBQ
Invitational is held where I'll. Be really worried of teaching
you into this. Oh, that's a good answer.
I like that answer. So it's actually held in
Lynchburg, TN All right, next Alabama White BBQ sauce.
What is the main ingredient? Dad can help you ask Dad.
OK, All right. Unfortunately, it's mayonnaise.
Mayonnaise. All right, three, there's two
more to go. You've.
Only got we can't afford to get sigh.
You're going to have to help out here, bro you ready?
I'm ready. All right, what is this called?
Got it right. He got it right.
So just so you know, the MC rib, it's the.
Holy Grail. The MC rib was invented by the
same person that invented the MC chicken nugget.
What is that thing if you miss all?
Year then when it comes out, you remember why you don't get.
Them All right, last question, who was the number one person on
our top 150 most influential people in BBQ list?
Taylor. Swift help?
Taylor Swift. Help Teddy out here people.
He needs a skateboard. You.
Want to phone a friend? The number one person on our top
150 most influential people in BBQ.
I'm going to give you a clue. He looks like this.
Yes, Daniel Vaughn, the number one most influential person in
BBQ, followed by Aaron Franklin in #2 and #3 was Matt Pittman
AKA Meet Church. Congratulations on your
skateboard win Teddy. He's.
Got great taste too. He picked the hand drawn
skateboard and not the AI. So just so you know, that
skateboard that Teddy's holding there was hand drawn by PSI, and
then PSI was busy, so I needed another skateboard design.
So AI designed the second skateboard.
Still sick? Still looks cool, still amazing.
All right, second skateboard giveaway, you ready?
All right, the second skateboard goes to the first person that
can show PSI, either a meat stock tattoo or a BBQ related
tattoo, and they go over and show PSI.
If you have a meat stock tattoo or a BBQ related tattoo, the
first one that gets to PSI wins the skateboard.
What have we got? Oh, it's the meat stock.
It's the meat stock logo on the thigh though.
That's commitment. This is coming back to Foster.
Can you can you show him your meat stock tattoo?
I don't. Have one.
What the fuck? I've got a.
I'll go to that. I'm running out of room though,
so one day. All right, get back up here.
Get a meat. Stock tattoo.
There's Wayne. Wayne, put your hands up.
Wayne, where's our helicopter brother?
Where's? Our helicopter.
Bro, all right, we have a new award to give out.
We're good at awards. You're good at up.
You're making categories. We've got a new award to give
out and we need your help to crown the winner of this new
award and it's going to be called the Under Seasoned Goat
of the Year 2026. It's going to go to Russ, isn't
it? He admitted the other week that
he's balls deep in GOAT. It's.
Not going to go to. Russ, it's not physical Goat.
Goat stands for. The greatest of all time.
Greatest of all time, but it's a a multi achieving award, so
there's going to be multi. Goats, right?
So these people did not make our top people in BBQ list because
they didn't meet the criteria because they're not just about
BBQ, but they're foodies. They know how to cook right?
And they also know how to make BBQ.
But we are going to need your help to decide between these two
people. To name the goat of the year the
under season Goat of the year 2026.
Yes. Would you like some biltong?
Yeah. Can you come over and give me
some? Tonya Bracco.
Roddio in the blue corner we have Andy Herndon, otherwise
known as Andy Cooks. He was born in New Zealand,
lives in Australia. He now has 15,000,000 followers
across social media. 15,000,000 You like Andy?
I love Andy. Who has heard or seen any of
Andy's videos you say? I've referred to him as the food
influencer Pavlova. The Kiwis made him and the
Aussies made him better. He's the author of Andy Cook's
The Cookbook, and he was a professional chef for 20 years,
and he's one of our favorite online influencers and one of
the biggest food celebrities anywhere in the world today.
Hands up again, if you follow, Andy's going to be tough to
beat, right? Like who's bigger than Andy?
15,000,000 followers Who's. 15,000,000 But let's just go
back a bit to our most influential BBQ list rules.
It didn't always come down to followers, it also came down to
depth of followers. You know, like it's all good to
have barbecuers follow you, but if you've got reach beyond your
field, that translates to something too.
So keep that in mind. Well, having said that, this guy
might be one of the only guys that could give him a run for
his money. Yes, this is a guy that has
massive reach that isn't a professional chef.
Rightio This man might be able to do it.
And in the red corner is the great Alexander Volkanovsky.
He was at Meat Stock a couple of years ago.
He's also one of the world's biggest food influencers.
I think yeah, a massive feather in the hat is he's been to meat
stock multiple times and would probably be here this weekend if
the UFC wasn't on in Perth. Right, he is the party.
Where's Andy? Where's Andy at?
He's the current UFC featherweight champion and in
between being one of the pound for bound best fighters on the
planet. He loves food and that means we
love him. He's got 7 million followers and
over a million for cooking with Vulk.
And he can cook. I mean he makes smash burgers
with bricks. So we need your help.
Who should be the under season GOAT of 2026?
You're going to have to roll the crowd out and get see who's
going to run. Out.
Let's shout for Andy, who's got it for Vulk and Still.
So it was close, but I think we have a winner.
It's Vulk, the under season GOAT for 2026.
The goat for 2026. Who's going to be 2027?
One of three you had in the ring.
Get influencing. All right, we are getting close
to the end of the show and we're going to end on a high, a big
high. I hope so.
This here is a photo of one of God's most majestic creatures
holding a bird. Holding a bird.
He's the most he's the most handsome man in BBQ today.
Move over Hollywood. This is BBQ Bollywood.
He's featured on meat stock billboards in Queensland,
Victoria and NSW. He's brought the guns and he's
representing Black Bear BBQ, one of the Ogs of barbecue in
Australia. Have you ever rated a platter
live on the show? Mate this is what I like to say.
You call me the most qualified Internet platter rater with a
red mic from Tasmania. I am the most qualified platter
ratterer that has never actually eaten the platters I've rated.
All right, that's a. Very under first, this is an
under seasoned meat stock exclusive.
Give it up for Brad. Hang on, hang on before you do.
I've gone earlier before you do. Right before Brad comes up.
Brad. He struggles to make friends.
I'm just. Trying to make him feel welcome.
Bro, as you can see in these pictures, before Brad, I'm sure
he's outside he won't be able to see this.
But before he comes up, Brad struggles to make friends.
This guy next to Brad, he's only got a few million followers,
which is not much these days. Who's this guy on the left?
Is he important at all? This is.
Isaac eats a lot. Is Isaac here?
I spotted him getting around earlier.
Is he a friend of Brad's? No, no, he only comes and says
good day to people that are worthy of him putting their food
in his mouth. But yeah, I do believe he was
quoted as Australia's first online food influencer.
All right, he also obviously from this photo, he struggles
with love, so we thought we'd give him this opportunity to
hopefully gain some confidence and get some love from you.
So welcome to the stage with his platter.
It's Brad from Black Bear BBQ. Come on, give it up.
Get up, Brad. We need the camera out so we can
see this fantastic platter he's made.
Where do you? Want.
It right there. Dump it right in front of him.
Oh, baby, right, You're going to have we got a mic.
Brad needs to tell us everything that's going on right here.
We've got a reverse seed burning rib eye Wagyu brisket, house
made jalapeno and cheese sausage.
Pork belly. Pork belly.
Burnings, I know you like the bread size, so if you good
napkin, spray bread napkins. If you.
Put a few of those in there. Cornbread, beef short rib and
the sides are brisket, beans, potato salad, slaw and Mexican
St. corn and a few different sources.
This is a spicy sauce. This is a sauce from my friend
that was in the photo bar A BBQ. Caleb.
So that's the bar, A BBQ sauce. It's like a honey mustard vibe.
Black bear BBQ sauce, salsa Verde, chimichurri.
Wow. Give it up, give it up.
Wow wow wow. You might not look it, but he's
a bit camera shy. So we have talked up Brad in the
past before. Brad is making some of the best
platters anywhere in the world. He's doing it at a Black Bear
BBQ. He has his own catering business
as well. But if you can see this platter,
and obviously it's up on the big screen there, this is as good as
BBQ gets. If you get BBQ like this, this
is as good as it gets. You've got to eat a little bit
and then you need to write it, talk us through it.
Come on. Righto, where do we start?
Well, I'm keen to try this Barree BBQ sauce.
Oh, I'm in Texas baby. About to do my best Steve Foy
impression. What's the brisket look like?
The brisket righto, oh, it's got the the jiggle.
It's got the bend. Doesn't break.
I'm talking like I know what I'm on about.
Pass me over some while you're eating here brother.
Can you give me a spoiler bit? You're wearing a hat that says
brisket. Jesus, pork belly, burnt end.
Oh shit, we're recording. I was lost in the sauce right
then, right? So if you've ever watched the
show, I usually bring the score down because I'm not.
Actually, the biggest downfall is I can't eat the platter
because I'm viewing it. So it's got to be a 10.
Oh my God A10 it's the first perfect score on the under
season BBQ show. Brad.
It's also the first. Platter of it, all right.
Try these mate, they're really sweet.
We're going to bring this platter down to share with
everybody because it's too good for us just to eat ourselves.
That's the end of the show. We're going to go out on a
compilation of some of the best fuck ups of the week.
If we can get that screen up there for us.
What are you going to say? How do we How do we roll out a
show? Firstly, I just want to thank
everyone for being here. Best way to support the show?
Get down to the the merch desk. We've got all our all our
T-shirts available. Sorry if you missed out on one.
Got some socks here. How are we going to give the
socks away? All right, as we throw up the
end of the show here compilation, you're gonna go
down there with your platter and your socks.
Now you're gonna, you're gonna do this.
You're gonna do this. You make some friends, bro.
You're the one that. Was nice.
You take the platter, I'll take the.
I'll take the platter, you take the socks.
All right, let's wrap this up. Let's go see you next Tuesday.
Like subscribe. See you next Tuesday.
Oh my goodness. Got some thick boy pork Scotts K
Got some thick boy. Damn, son.
Got some thick boy pork Scotts. Got some big boy.
Got some thick boy pork? Scotch steaks.
So we can tear it up. You can touch a spot as much as
it is one man should know. It's time for the younger season
BBQ. Damn it.
No, you're getting cut. I just popped in on the bottom.
OK. So, so easy.
Block. Do not people sort of panic
about how to watch? Here it is the results to.
Everyone who said. Last time my beef was dry.
Explain this Oh we need. A little.
Bit. Of flour, a little bit of slow.
We're running hot fast. Sauce it up real good.
Do you like a thin slice so we can tear it up?
There's such a spice. Just want to say the numbers.
One of these, you know it's time to be on the season by the
kitchen. Be on the season by the kitchen.