1 00:00:00,160 --> 00:00:03,280 Episode 80. Episode 80 of the under season 2 00:00:03,280 --> 00:00:06,040 BBQ show. Holy shit, how did we get here? 3 00:00:06,080 --> 00:00:08,280 This is a big effort. It's a big number, bro. 4 00:00:08,480 --> 00:00:10,200 We're close. We are very close. 5 00:00:10,200 --> 00:00:13,800 We're 80% to our imaginary goal of 100 episodes. 6 00:00:13,800 --> 00:00:16,200 And who's doing our intro? Ready. 7 00:00:16,320 --> 00:00:18,960 Yeah. What's up guys, we're Woodburn 8 00:00:19,040 --> 00:00:22,960 Red, we're a country band from Worcestershire in the UK and 9 00:00:22,960 --> 00:00:26,120 you're watching the under season BBQ show. 10 00:00:30,640 --> 00:00:32,680 Oh catch bro. How come it doesn't sound like 11 00:00:32,680 --> 00:00:35,320 that when I say, well sure, sure, sure, sure. 12 00:00:35,480 --> 00:00:38,680 Alright, that's Wood Burnt Red, where country meets rock, their 13 00:00:38,680 --> 00:00:42,360 four mates making music and you might remember a few weeks ago 14 00:00:42,360 --> 00:00:45,720 they made us a song and I think this is the perfect excuse for 15 00:00:45,720 --> 00:00:47,400 us to listen to it again. Hit it. 16 00:01:15,600 --> 00:01:25,520 You got to grab the microphone. Can't when I'm playing the 17 00:01:25,520 --> 00:01:31,880 guitar, Ugly sister. All right, go and give them a 18 00:01:31,880 --> 00:01:34,920 follow Wood burnt Red on all of the things. 19 00:01:34,920 --> 00:01:38,120 Thanks to the guys for doing our intro and for making us our own 20 00:01:38,120 --> 00:01:39,760 theme song. Hell bloody oath. 21 00:01:40,240 --> 00:01:44,040 All right, let's move into this episode and what's inside it. 22 00:01:44,200 --> 00:01:47,240 Right on, mate. Dish of the Week is blown up 23 00:01:47,240 --> 00:01:49,840 your inbox again. We've got some Kraken cooks from 24 00:01:49,840 --> 00:01:53,760 all our viewers out there, we've got some caveman tacos and we're 25 00:01:53,760 --> 00:01:56,240 going to Singapore to meet the pitmaster. 26 00:01:56,880 --> 00:01:58,720 OK. Worldwide, baby. 27 00:01:58,720 --> 00:02:00,280 We were in Singapore not that long ago. 28 00:02:00,680 --> 00:02:03,320 We made a pit master though. Not a female 10. 29 00:02:04,240 --> 00:02:05,920 All right, let's move on to the show. 30 00:02:05,920 --> 00:02:09,919 But before we get started, Luke from Saucy Luke's Craft BBQ sent 31 00:02:09,919 --> 00:02:11,960 us in this video. Let's watch. 32 00:02:20,600 --> 00:02:24,840 America, when you think that smoker can't get any cooler, it 33 00:02:24,840 --> 00:02:27,560 does. So that is the war hawk that we 34 00:02:27,560 --> 00:02:31,000 featured a couple of episodes ago and now it's being welcomed 35 00:02:31,000 --> 00:02:34,040 into action by the Thunderbirds and it was fitting that they put 36 00:02:34,040 --> 00:02:37,000 that show on, especially just for Luke to celebrate the the 37 00:02:37,000 --> 00:02:38,800 new pit. Yeah, amazing. 38 00:02:40,760 --> 00:02:43,280 All right, let's move on to our dishes of the week and this one 39 00:02:43,280 --> 00:02:47,440 was posted by Passion and they are located in Grapevine, TX. 40 00:02:47,720 --> 00:02:50,720 We have featured them on the show before and this is their 41 00:02:50,720 --> 00:02:53,840 brisket and waffles. Yum. 42 00:02:54,040 --> 00:02:55,720 Brisket. Brisket and waffles. 43 00:02:55,720 --> 00:02:58,760 And some sweet syrup there to top it all off. 44 00:02:58,760 --> 00:03:01,280 That's a sweet, savoury sensation. 45 00:03:01,480 --> 00:03:05,960 So it's a scratch made waffle batter with a beef tallow base 46 00:03:05,960 --> 00:03:08,920 instead of butter or oil. It's then topped with sliced 47 00:03:08,920 --> 00:03:12,440 lean brisket, crispy fried onions and a hot honey drizzle. 48 00:03:12,560 --> 00:03:14,640 It's a special every once in a while, they say. 49 00:03:14,920 --> 00:03:18,160 If that got served in front of me, it's now a brisket Taco 50 00:03:18,160 --> 00:03:20,760 because I'm just folding that thing up and putting it down the 51 00:03:20,760 --> 00:03:22,240 Hatch. They need to serve this at 52 00:03:22,240 --> 00:03:24,400 Waffle House. Bloody oath they don't keep the 53 00:03:24,400 --> 00:03:26,240 brisket out of the big chains mate. 54 00:03:26,320 --> 00:03:28,240 Yeah, that's true, isn't it? Yeah. 55 00:03:28,720 --> 00:03:30,320 All right. So they're located in the Hops 56 00:03:30,320 --> 00:03:32,960 and Sting Brewery and they look fantastic. 57 00:03:33,080 --> 00:03:35,040 Hell yes. That's breakfasts. 58 00:03:35,080 --> 00:03:36,960 Bloody oath it is lunch and dinner bro. 59 00:03:37,400 --> 00:03:40,680 All right, this next one was sent in to us by Bare Bones BBQ. 60 00:03:40,760 --> 00:03:44,080 They are a BBQ restaurant based out of Canberra in the ACT in 61 00:03:44,080 --> 00:03:47,880 Australia and this is a classic jalapeno and cheese hot link. 62 00:03:48,120 --> 00:03:52,120 Nice, they got the memo about the snap being out and it's all 63 00:03:52,120 --> 00:03:54,440 about the sausage butterfly. He says. 64 00:03:54,440 --> 00:03:57,880 I've been making my own sausages now for a few years, but since 65 00:03:57,880 --> 00:04:02,040 taking a class with Steve from Big Bad Small Goods, my smoked 66 00:04:02,040 --> 00:04:03,880 sausage has gone to another level. 67 00:04:03,960 --> 00:04:05,720 Yes, that's. So good. 68 00:04:05,800 --> 00:04:07,040 That's how you learn, right? Oh. 69 00:04:07,280 --> 00:04:08,800 That's it. You never stop learning. 70 00:04:08,800 --> 00:04:11,440 Never stop, if the best in the game them are teaching you how 71 00:04:11,440 --> 00:04:13,440 to do it, why wouldn't you go and learn off them? 72 00:04:13,440 --> 00:04:15,720 Exactly right. I think some people are so I 73 00:04:16,120 --> 00:04:18,959 don't know self sure or cocky that they feel like they can't 74 00:04:18,959 --> 00:04:20,959 learn anything from someone else, but you can. 75 00:04:21,000 --> 00:04:23,520 Yeah, that's when you need to step aside and let the young 76 00:04:23,520 --> 00:04:25,520 bloods come through. So he says. 77 00:04:25,520 --> 00:04:27,520 I haven't ventured too far from the classics. 78 00:04:27,520 --> 00:04:29,920 It's funny how they're now calling these types of sausages 79 00:04:29,920 --> 00:04:33,360 classics, but the Philly cheese steak, the biri otako sausage, 80 00:04:33,360 --> 00:04:36,640 the chicken parmigiana and the pepperoni pizza have been on the 81 00:04:36,640 --> 00:04:38,880 menu. Yeah, they're all our ones. 82 00:04:38,880 --> 00:04:43,240 Steve has absolutely nailed up there cooking for BBQ Mafia, and 83 00:04:43,240 --> 00:04:46,280 he's no gatekeeping there. He's teaching you how to make 84 00:04:46,280 --> 00:04:49,640 all his good stuff in the class. He said he's done a few snap 85 00:04:49,640 --> 00:04:52,760 videos. If they're not 2/20/25, he says. 86 00:04:52,760 --> 00:04:58,200 So let's watch his snap video. Oh good. 87 00:04:58,240 --> 00:05:00,480 Snap. It was a good snap. 88 00:05:00,560 --> 00:05:03,600 He snapped it up too. He didn't snap it at the screen. 89 00:05:03,680 --> 00:05:05,360 Yeah, but we can't talk about snaps. 90 00:05:05,360 --> 00:05:08,600 That's last year's stuff, right? But still quality sound. 91 00:05:08,840 --> 00:05:12,360 Quality, sound good, snag and kick ass. 92 00:05:12,720 --> 00:05:15,120 He says if they ain't worthy, smash me. 93 00:05:15,120 --> 00:05:17,360 Have you got any feedback for him is what he's asking you? 94 00:05:18,200 --> 00:05:24,000 Yeah, send us some. And sausages aside, Bare Bones 95 00:05:24,000 --> 00:05:27,160 BBQ are doing some great barbecue in Australia's capital. 96 00:05:27,160 --> 00:05:31,160 And he says I always forget or I'm too busy to take photos of 97 00:05:31,160 --> 00:05:34,040 our BBQ during service. But he did manage to do it on 98 00:05:34,040 --> 00:05:36,400 this occasion. And this is their meat platter 99 00:05:36,400 --> 00:05:38,640 for two. And he says it's always a hit. 100 00:05:38,960 --> 00:05:42,240 I always forget to take photos of my BBQ, like when I'm serving 101 00:05:42,240 --> 00:05:44,560 it people are waiting it, it goes out. 102 00:05:44,560 --> 00:05:47,520 I don't even take photos. But he's managed to grab a snap 103 00:05:47,520 --> 00:05:49,280 of his BBQ here and it looks great. 104 00:05:49,400 --> 00:05:51,600 Yeah, that's it. By the time you've got to the 105 00:05:51,600 --> 00:05:54,280 plating upstage, you're probably pretty sick of what you've been 106 00:05:54,280 --> 00:05:57,280 looking at all day. But can I just say I'm a big fan 107 00:05:57,280 --> 00:06:00,760 of potato chips on BBQ plates. You get that crunch and that 108 00:06:00,760 --> 00:06:03,960 salt and it's just great. Yeah, you don't see a lot of it, 109 00:06:03,960 --> 00:06:05,160 right? You see a lot of bread. 110 00:06:05,280 --> 00:06:07,920 Yeah you see a lot of bread and I hillbilly wears back in the 111 00:06:07,920 --> 00:06:09,600 day. Was a fan of the salt and pepper 112 00:06:09,600 --> 00:06:12,200 crisps on there and they are a good time all. 113 00:06:12,720 --> 00:06:15,000 Right. But moving on, this one was sent 114 00:06:15,000 --> 00:06:20,520 in by JNS Turing and his name is Jack and he's from the NT in 115 00:06:20,520 --> 00:06:23,200 Australia. And he says I found your show 116 00:06:23,200 --> 00:06:25,840 and I've been loving it. I only recently got into 117 00:06:25,840 --> 00:06:27,560 smoking. Was wondering if you could give 118 00:06:27,560 --> 00:06:31,160 me some feedback on my brisket. Does the fat need to be rendered 119 00:06:31,160 --> 00:06:34,080 more? And that's the dish, and that's 120 00:06:34,080 --> 00:06:35,840 the brisket. I'm pretty happy with the 121 00:06:35,840 --> 00:06:37,320 brisket. I probably wouldn't have cooked 122 00:06:37,320 --> 00:06:39,480 the beef rims for as long as you cooked the brisket. 123 00:06:39,520 --> 00:06:43,200 Apart from that mate the the fun is actually in the gym journey 124 00:06:43,200 --> 00:06:45,360 so don't stop doing what you're doing. 125 00:06:45,480 --> 00:06:48,240 He said I would like to know that this is only a Coles 126 00:06:48,240 --> 00:06:51,480 brisket and I'm still working up the confidence to do a proper 127 00:06:51,680 --> 00:06:54,920 butcher bought full brisket. Any tips are much appreciated. 128 00:06:54,920 --> 00:06:58,160 So he's done a really good job because Coles briskets are about 129 00:06:58,160 --> 00:07:00,760 what, 2-3 kilos? Coles briskets are harder to 130 00:07:00,760 --> 00:07:03,760 cook than good brisket mates, so bite the bullet, go down to your 131 00:07:03,760 --> 00:07:06,880 butcher, make sure he gives you a good chunk of meat and you 132 00:07:06,880 --> 00:07:08,840 will absolutely. Smash it. 133 00:07:09,240 --> 00:07:12,840 Well, he says too, that this was also his first go at cook. 134 00:07:12,920 --> 00:07:14,360 Looking a spread, doing a whole big. 135 00:07:14,480 --> 00:07:17,440 Platter like that, that's when the real time management comes 136 00:07:17,440 --> 00:07:19,920 into play, having everything ready at the same time. 137 00:07:19,920 --> 00:07:22,840 But yeah, the best bit of advice I ever got at the start of my 138 00:07:22,840 --> 00:07:26,720 BBQ journey, I think it was from Dave Jacobs old golly. 139 00:07:26,720 --> 00:07:29,960 He said in one of his videos that when you're starting out 140 00:07:29,960 --> 00:07:32,440 with a brisket, get the best piece of meat that you can 141 00:07:32,440 --> 00:07:35,880 afford, quality in, quality out. So, you know, if you're just 142 00:07:35,880 --> 00:07:38,600 picking cheap cuts out of the bottom of the supermarket 143 00:07:38,600 --> 00:07:41,880 fridge, they do actually pose a bit more of a challenge than 144 00:07:41,880 --> 00:07:44,280 getting some good. Quality brisket, yes. 145 00:07:44,280 --> 00:07:47,080 And just to be clear, Coles is a supermarket in Australia and 146 00:07:47,080 --> 00:07:50,480 they sell very small briskets and they're generally not great 147 00:07:50,480 --> 00:07:53,440 quality and I've tried cooking them with mixed results to be 148 00:07:53,440 --> 00:07:54,840 honest. So if you're getting it to look 149 00:07:54,840 --> 00:07:57,880 like that out of a really small, cheap brisket, I think you're 150 00:07:57,880 --> 00:07:59,400 going to smash a big one, to be honest. 151 00:07:59,440 --> 00:08:02,040 Yeah, just get in there mate and send those photos in. 152 00:08:02,280 --> 00:08:05,240 Now Jack, he also looks to be struggling. 153 00:08:05,240 --> 00:08:07,000 Do you have any other life advice for him? 154 00:08:07,000 --> 00:08:10,360 He's asking you for advice here. Yeah, mate, look, you look like 155 00:08:10,360 --> 00:08:14,040 you're doing it real tough, yeah, but not you look like 156 00:08:14,040 --> 00:08:16,840 you're winning everywhere, bro. So just keep up the barbecue. 157 00:08:16,840 --> 00:08:20,560 And I mean, if the missus is encouraging you to cook more 158 00:08:20,560 --> 00:08:23,480 than get to it lad. All right, let's move on to 159 00:08:23,480 --> 00:08:26,280 talking points. And you sent me this one. 160 00:08:26,280 --> 00:08:29,640 What is happening here? Mate, we got some some tacos 161 00:08:29,640 --> 00:08:33,159 getting finished over some very hot coals there and I reckon 162 00:08:33,159 --> 00:08:35,799 those tortillas are gonna blister up beautifully. 163 00:08:36,120 --> 00:08:39,240 I'm pretty keen to try this. Hey, I've called them caveman 164 00:08:39,240 --> 00:08:42,000 tacos. Well, the video is from Delphos 165 00:08:42,000 --> 00:08:46,920 TJ a Tacos D Tijuana from Huntington Park in California, 166 00:08:47,280 --> 00:08:50,720 and these are Revocados tacos. Sick. 167 00:08:51,840 --> 00:08:56,320 So from what information I could find, tacos revocados refers to 168 00:08:56,320 --> 00:08:58,960 a specific style where the meats are mixed together and these 169 00:08:58,960 --> 00:09:02,400 ones here have been topped with onion, coriander and guacamole. 170 00:09:02,400 --> 00:09:04,160 But they didn't put any broccoli in this. 171 00:09:04,160 --> 00:09:06,840 No, they didn't put any lemon or mint either so I'm a bit 172 00:09:06,840 --> 00:09:09,040 disappointed. But now if you watch carefully 173 00:09:09,040 --> 00:09:12,840 when he puts the tacos on, that tortilla has still got a bit of 174 00:09:12,840 --> 00:09:15,680 flimsiness and a bit to give to it when he grabs it at the end 175 00:09:15,680 --> 00:09:18,640 with the tongue. That thing has fully set hard 176 00:09:18,640 --> 00:09:20,080 hey. Yeah, it's pretty cool. 177 00:09:20,080 --> 00:09:23,680 I think that hot hot high heap is it great to get that kind of 178 00:09:23,680 --> 00:09:27,760 like charry blistery effect on the tacos but not overcooked 179 00:09:27,760 --> 00:09:28,720 them. Yeah, that's it. 180 00:09:28,720 --> 00:09:30,840 Because when he was chucking them on, I was like, fuck, how's 181 00:09:30,840 --> 00:09:32,760 he gonna get them out? But yeah, sort of just grabbing 182 00:09:32,760 --> 00:09:35,360 them by the tongs and they're staying the perfect shape. 183 00:09:35,360 --> 00:09:37,080 And man, I want to try this. Hey. 184 00:09:37,120 --> 00:09:39,960 Yeah, it looks awesome. So they also posted this and I 185 00:09:39,960 --> 00:09:42,000 want you to talk me through it. Right. 186 00:09:42,080 --> 00:09:45,640 Oh, so I've got like a nice beautiful bit of toasted bread 187 00:09:45,640 --> 00:09:49,320 there and looks like a bit of salsa Verde or a avocado crema 188 00:09:49,320 --> 00:09:52,240 with looks to be some beautifully cooked chopped beef 189 00:09:52,240 --> 00:09:56,320 and coriander or cilantro as they'd call it, some white onion 190 00:09:56,320 --> 00:09:58,720 and some more of that green deliciousness. 191 00:09:58,720 --> 00:10:01,360 And it's sort of like an open top torta. 192 00:10:01,880 --> 00:10:03,520 Looks sensational. So. 193 00:10:03,520 --> 00:10:08,400 Good, so you can follow them on Delphus TJ Tacos D Tijuana. 194 00:10:08,760 --> 00:10:10,120 Sick. That's what they're called. 195 00:10:10,240 --> 00:10:11,880 Hell. Yeah, and you're gonna try this 196 00:10:11,880 --> 00:10:14,200 now? Probably not myself, but I'll 197 00:10:14,200 --> 00:10:16,960 maybe go to California or Tijuana and give it a try. 198 00:10:16,960 --> 00:10:19,320 But yeah, I'd probably burn my house down burning that. 199 00:10:19,320 --> 00:10:22,200 I've never seen this before. No, Could be the new thing. 200 00:10:22,200 --> 00:10:25,240 It could be the new Berea. Well, when it comes to tacos, 201 00:10:25,240 --> 00:10:29,400 sometimes the texture of the Taco is the last thing that 202 00:10:29,400 --> 00:10:31,680 people really don't give a fuck about. 203 00:10:32,000 --> 00:10:35,720 It's been a common criticism of ours on the show is sometimes 204 00:10:35,720 --> 00:10:39,480 people will send in some photos of some cracking tacos, but 205 00:10:39,480 --> 00:10:41,440 they've just put it in a cold tortilla. 206 00:10:41,480 --> 00:10:43,800 They just haven't toasted it or grilled it or anything like 207 00:10:43,800 --> 00:10:45,480 that. And by doing this to the actual 208 00:10:45,480 --> 00:10:49,080 Taco shell itself, you're adding another dimension of flavour and 209 00:10:49,080 --> 00:10:50,640 texture. Yep, looks great. 210 00:10:50,640 --> 00:10:53,040 Sensational work. OK, next. 211 00:10:53,040 --> 00:10:56,360 This one has been in our DMS for a while and it was sent to us by 212 00:10:56,360 --> 00:10:59,880 Cody Keynes and he says I'm new to barbecuing. 213 00:11:00,160 --> 00:11:03,000 I got a pellet smoker, cheaper Facebook and have only been 214 00:11:03,000 --> 00:11:06,600 cooking on it for about 6 months and it's been a blast, he says. 215 00:11:06,600 --> 00:11:10,160 Not being a big smoker I had to think outside the box to get 216 00:11:10,160 --> 00:11:13,600 everything set up the way I like it with enough room to work and 217 00:11:13,600 --> 00:11:15,560 this is what I come up with. What's this? 218 00:11:15,800 --> 00:11:17,720 This is basically a tool trolley. 219 00:11:17,720 --> 00:11:21,720 It's almost our tattoo style esque of when we used to work in 220 00:11:21,720 --> 00:11:23,280 the shop. We'd have like a little tool 221 00:11:23,280 --> 00:11:25,200 trolley on wheels with all our gear in it. 222 00:11:25,200 --> 00:11:27,680 But yeah, he's got himself a mobile workstation. 223 00:11:27,680 --> 00:11:30,680 He's got the collapsible tub slash chopping board on the top, 224 00:11:31,120 --> 00:11:34,000 his glove dispenser and paper towel dispenser, all these 225 00:11:34,000 --> 00:11:36,720 knickknacks down the bottom and a drawer probably full of rubs 226 00:11:36,720 --> 00:11:38,000 and that. And this is winning. 227 00:11:38,000 --> 00:11:41,640 This is like the BBQ sidekick. I wish I was disorganized in 228 00:11:41,640 --> 00:11:42,920 line. Bro, this guy's got some 229 00:11:42,920 --> 00:11:45,880 initiative, aye? So he says most of this stuff I 230 00:11:45,880 --> 00:11:49,120 found on clearance racks works great and gives me room so I 231 00:11:49,120 --> 00:11:52,280 don't have to work on the edge of the smoker or go in and out 232 00:11:52,280 --> 00:11:54,080 of the house for my stuff. Perfect. 233 00:11:54,280 --> 00:11:55,880 Makes a point, right? Because you're cooking BBQ 234 00:11:55,880 --> 00:11:58,160 outside, you're always going inside, outside, inside, 235 00:11:58,160 --> 00:12:00,360 outside. He's created his own workstation 236 00:12:00,360 --> 00:12:01,880 so we don't doesn't have to go inside all the time. 237 00:12:02,120 --> 00:12:03,720 Yeah, that's it. I mean, he probably doesn't have 238 00:12:03,720 --> 00:12:06,560 the luxury of having the space to build a proper outdoor 239 00:12:06,560 --> 00:12:09,240 kitchen. So just the next best thing. 240 00:12:09,400 --> 00:12:11,240 He says. I've been watching your podcast 241 00:12:11,240 --> 00:12:14,520 a lot since I got my smoker. I hope my weekend tinkering 242 00:12:14,520 --> 00:12:17,520 gives other people ideas to make their own with their own twist. 243 00:12:17,520 --> 00:12:19,840 He's got gloves, he's got a paper towel dispenser, he's got 244 00:12:19,840 --> 00:12:22,800 drawers inside the drawers, he's got rubs, he's got utensils. 245 00:12:22,800 --> 00:12:25,200 It's really well organised. The only thing he doesn't have 246 00:12:25,200 --> 00:12:28,160 is a wash up station, but hey, you just take it all inside and 247 00:12:28,160 --> 00:12:30,400 sneak it in the dishwasher when the wife's not looking. 248 00:12:31,440 --> 00:12:33,720 All right, we got some news. Let's go. 249 00:12:33,800 --> 00:12:36,840 Enlighten me so this one's old and I've been meaning again to 250 00:12:36,840 --> 00:12:40,200 get it on the show for a while. This is the Craft butcher in 251 00:12:40,200 --> 00:12:44,040 Lambton, Newcastle, Australia and they are a craft butcher 252 00:12:44,040 --> 00:12:46,760 using traditional butchery methods and serving only the 253 00:12:46,760 --> 00:12:51,200 finest local quality meats and they closed for just 9 days and 254 00:12:51,200 --> 00:12:53,240 have a really good look at this photo are. 255 00:12:53,680 --> 00:12:56,040 You ready? I am, but the main thing I'm 256 00:12:56,040 --> 00:12:59,240 noticing is how nice of a place Lambton is with how many 257 00:12:59,240 --> 00:13:02,080 surveillance cameras are up in the corner of that picture. 258 00:13:04,000 --> 00:13:06,800 Alright, that's the before. But that's the perfect name for 259 00:13:06,800 --> 00:13:09,400 a suburb that a butcher shop's in Lambton didn't. 260 00:13:10,160 --> 00:13:12,280 Think of that, right? Ready. 261 00:13:12,400 --> 00:13:14,560 Let's go. Oh first I thought the windows 262 00:13:14,560 --> 00:13:17,520 were cracked because of that gold speckled marble in the 263 00:13:17,520 --> 00:13:19,600 background, but no, what a glow up. 264 00:13:19,800 --> 00:13:22,880 So this is their updated shop. What was it 9 days they were 265 00:13:22,880 --> 00:13:25,720 closed and this is a very cool Before and after it was pretty 266 00:13:25,720 --> 00:13:28,840 much all white tiles and now it's all black marble, black 267 00:13:28,840 --> 00:13:30,520 timber and even the roof is black. 268 00:13:30,560 --> 00:13:32,760 Yes, sick. They've gone and got themselves 269 00:13:32,760 --> 00:13:35,720 a new floor, they've got new cabinets by the look of it. 270 00:13:36,080 --> 00:13:39,920 Tiled everything up, given it a nice blingy black and gold 271 00:13:39,920 --> 00:13:43,120 colour scheme there. And how loaded are those 272 00:13:43,120 --> 00:13:45,120 cabinets? Before, after. 273 00:13:45,200 --> 00:13:47,120 Yeah, you're not walking past anymore, are you? 274 00:13:47,440 --> 00:13:50,760 So they've got a golden cleaver front door handle, they've got 275 00:13:50,760 --> 00:13:53,880 bull horns up on the wall, leather aprons, mood lighting. 276 00:13:54,120 --> 00:13:56,160 They're not just selling typical cuts either. 277 00:13:56,160 --> 00:13:59,680 They've got dry aged beef, beef tallow, sauces, rubs, 278 00:13:59,680 --> 00:14:02,000 condiments. They even do their own meat pie. 279 00:14:02,080 --> 00:14:04,040 And I was impressed by these photos. 280 00:14:04,040 --> 00:14:07,000 So I scrolled down through the rest of their Facebook and 281 00:14:07,000 --> 00:14:09,720 voila, I found this one. It's a picture of all of the 282 00:14:09,720 --> 00:14:13,240 crew from the Craft Butcher in front of your artwork at Meat 283 00:14:13,240 --> 00:14:15,000 Stock. Yeah, meat stock a couple of 284 00:14:15,000 --> 00:14:16,600 years ago. By the way, we haven't had that 285 00:14:16,600 --> 00:14:20,160 neon sign up there for a while. So yeah, that's super cool. 286 00:14:20,360 --> 00:14:23,160 And one of the people in that photo looks like they just got a 287 00:14:23,160 --> 00:14:26,840 fresh tattoo at meat stock. So if you are watching this and 288 00:14:26,840 --> 00:14:29,160 you see it, can you send us in a picture of that tattoo because 289 00:14:29,160 --> 00:14:31,560 we want to know what it was. Yeah, it looks like a cleaver 290 00:14:31,560 --> 00:14:33,960 with my eagle eyes. Served me correctly, but it 291 00:14:33,960 --> 00:14:36,200 could be anything. All right, we'd love to feature 292 00:14:36,200 --> 00:14:37,880 on the show, so send it in to us. 293 00:14:37,880 --> 00:14:40,320 And this is them in the shop they have. 294 00:14:40,320 --> 00:14:42,200 Yeah, there's the same tattoo there, mate. 295 00:14:42,280 --> 00:14:43,760 Look. Ah, it's a cleaver. 296 00:14:43,760 --> 00:14:47,560 Hey, awesome. That's not a cleaver, that's a 297 00:14:47,560 --> 00:14:48,520 fucking cleaver. Have. 298 00:14:50,200 --> 00:14:52,800 I got a cleaver. I've got a cleaver. 5 cleavers. 299 00:14:52,800 --> 00:14:55,120 That's a cleaver top. Yeah, you got the cleaver. 300 00:14:55,120 --> 00:14:58,480 The Bears holding the cleaver. Alright, so they've got Snoop's 301 00:14:58,480 --> 00:15:01,160 cookbook, Shaq's cookbook, that's what I reckon is up the 302 00:15:01,160 --> 00:15:03,800 back there Action Bronson's cookbooks up on the wall. 303 00:15:04,040 --> 00:15:06,600 They are all rocking the Australian Butchery team merch. 304 00:15:06,600 --> 00:15:09,320 So a big shout out to the team at the Craft Butcher in Lambton, 305 00:15:09,320 --> 00:15:12,120 Newcastle for being fucking proud of what you do. 306 00:15:12,240 --> 00:15:14,060 That's it. I reckon that Butcher's T 307 00:15:14,060 --> 00:15:18,120 Shirt's probably the most printed BBQ slash butcher item 308 00:15:18,120 --> 00:15:20,640 of merch in existence. In the world, Yeah. 309 00:15:20,800 --> 00:15:23,360 Like when it comes to butchery. That shirt, how many they print? 310 00:15:23,360 --> 00:15:24,720 Oh. Hundreds. 311 00:15:24,720 --> 00:15:27,640 They had a heap of reprints too, so good times. 312 00:15:27,640 --> 00:15:30,080 There are a lot of butcher shops in Australia and around the 313 00:15:30,080 --> 00:15:32,880 world right now that can be inspired by these guys About the 314 00:15:32,880 --> 00:15:35,640 glow up that they did glow up. What the fuck am I talking 315 00:15:35,640 --> 00:15:37,920 about? You mentioned it and now I'm 316 00:15:37,920 --> 00:15:40,440 using the word glow. I've incepted it into your 317 00:15:40,440 --> 00:15:42,200 brain. All right, so, so they've 318 00:15:42,440 --> 00:15:44,840 renovated their shop. It looks fantastic. 319 00:15:44,840 --> 00:15:47,840 They are serving all of those condiment sources, cookbooks, 320 00:15:47,840 --> 00:15:50,480 aged beef, they're doing their own meat pies. 321 00:15:51,240 --> 00:15:53,920 This is butchery 2.0. This is the future. 322 00:15:53,920 --> 00:15:55,840 If you're not doing what these guys are doing, you're going to 323 00:15:55,840 --> 00:15:57,520 get left behind. Yeah, bloody oath mate all. 324 00:15:57,520 --> 00:15:58,520 Right. Congratulations. 325 00:15:58,520 --> 00:16:01,760 Well done, guys. All right, meet the pit master. 326 00:16:02,800 --> 00:16:05,560 Who could it be? This is a really good one. 327 00:16:05,760 --> 00:16:09,400 I'm going to take more time through this one because this is 328 00:16:09,400 --> 00:16:13,400 Jace Ho and she is the founder of SG Brisket Kitchen in 329 00:16:13,400 --> 00:16:16,800 Singapore and this is not your average looking pitmaster. 330 00:16:17,280 --> 00:16:19,560 No. What does she look like? 331 00:16:19,840 --> 00:16:24,120 She looks like a very undersized, very passionate lady 332 00:16:24,120 --> 00:16:29,560 in a very male, let's say large male dominant field, but she has 333 00:16:29,560 --> 00:16:32,600 the biggest smile I've ever seen of someone holding a brisket 334 00:16:32,600 --> 00:16:34,960 plate. If you jumped into AI and said 335 00:16:34,960 --> 00:16:39,040 create me a picture of a pit master in front of some BBQ, 336 00:16:39,080 --> 00:16:40,360 that's not what it would give you. 337 00:16:40,480 --> 00:16:42,560 No. But that doesn't mean she can't 338 00:16:42,560 --> 00:16:44,720 smash BBQ. Bloody oath it doesn't. 339 00:16:44,840 --> 00:16:49,160 She says I began smoking meats full time in 2021 after leaving 340 00:16:49,160 --> 00:16:52,320 a 15 year corporate career. She said what started as a 341 00:16:52,320 --> 00:16:56,080 weekend hobby has turned into an obsession and she is regarded as 342 00:16:56,080 --> 00:16:58,560 the first female pitmaster in Singapore. 343 00:16:58,920 --> 00:17:01,440 And she is kicking ass and taking names that. 344 00:17:01,440 --> 00:17:03,760 Brisket looks great. It looks so good. 345 00:17:03,760 --> 00:17:07,319 In 2024, she travelled to Texas to learn directly from Clay 346 00:17:07,319 --> 00:17:11,160 Cowgill at Snow's Barbecue and the team at Franklin Barbecue 347 00:17:11,400 --> 00:17:13,640 and that experience was eye opening, she says. 348 00:17:13,640 --> 00:17:16,720 And Clay is one of our favorite all time pitmasters too, so 349 00:17:16,720 --> 00:17:19,480 she's learnt from the best. Also too, it's not like you can 350 00:17:19,480 --> 00:17:22,560 just jump on Facebook, add them as a friend and say, hey mate, 351 00:17:22,560 --> 00:17:25,000 I'm coming over, can you teach me some things? 352 00:17:25,280 --> 00:17:27,760 Like these guys have obviously seen her passion and her 353 00:17:27,760 --> 00:17:29,800 initiative and taken them under their wing. 354 00:17:29,800 --> 00:17:32,840 And yeah, shared the love of BBQ. 355 00:17:33,080 --> 00:17:36,760 So she's smoking full Packer USDA Choice and Prime briskets 356 00:17:36,760 --> 00:17:41,080 for 20 to 24 hours, intentionally at lower pit 357 00:17:41,080 --> 00:17:44,120 temperatures, using a mixture of post oak and Hickory. 358 00:17:44,800 --> 00:17:47,560 No pellets, no chips, she says. Yeah, right. 359 00:17:48,240 --> 00:17:50,880 So good. She says wood fired offset 360 00:17:50,880 --> 00:17:54,000 Smoking at this scale is very rare here, especially in a 361 00:17:54,000 --> 00:17:57,640 country that's very tightly regulated and a humid tropical 362 00:17:57,640 --> 00:17:59,760 environment. Humidity management is one of 363 00:17:59,760 --> 00:18:01,360 the biggest challenges in Singapore. 364 00:18:01,360 --> 00:18:04,560 Controlling airflow and making sure the wood is dry is a 365 00:18:04,560 --> 00:18:06,680 constant work around here. Yeah, would be. 366 00:18:06,920 --> 00:18:10,080 Brisket is a core product, but she also serves hot smoked 367 00:18:10,080 --> 00:18:14,160 salmon, house cured pastrami, abirico pork racks, pork ribs 368 00:18:14,160 --> 00:18:17,160 and beef short ribs. And this one I found 369 00:18:17,160 --> 00:18:20,080 interesting. Hay smoked chicken legs. 370 00:18:20,320 --> 00:18:22,400 Yeah, right. I've seen a lot of hay being 371 00:18:22,400 --> 00:18:24,840 used in Asia when it comes to fish, but it's the first time 372 00:18:24,840 --> 00:18:26,280 I've heard of it being used with chicken. 373 00:18:26,520 --> 00:18:28,480 Yeah, right. I guess it all just comes down 374 00:18:28,480 --> 00:18:30,720 to what you've got available. Now something very important to 375 00:18:30,720 --> 00:18:32,640 note, She is doing this solo. Wow. 376 00:18:32,720 --> 00:18:35,400 She says my community has been amazingly supportive and she 377 00:18:35,400 --> 00:18:37,880 often sells out. And they also trust her to keep 378 00:18:37,880 --> 00:18:41,240 experimenting with weird stuff like smoked tiramisu or smoked 379 00:18:41,240 --> 00:18:44,040 banana cake or smoked brisket with Japanese Curry. 380 00:18:44,200 --> 00:18:46,120 Yum. Wow. 381 00:18:47,040 --> 00:18:50,680 So Jace, she has a bachelor's degree but she now chooses to 382 00:18:50,680 --> 00:18:54,920 smoke BBQ instead and she's the founder of SG Brisket Kitchen in 383 00:18:54,920 --> 00:18:56,960 Singapore. Go and give her a follow. 384 00:18:57,280 --> 00:19:01,280 And for me, this proves that anyone can not only BBQ, but BBQ 385 00:19:01,280 --> 00:19:04,520 at the highest levels with passion, a willingness to learn 386 00:19:04,520 --> 00:19:07,560 and patience. Hell yeah, chase your dreams, 387 00:19:07,640 --> 00:19:09,080 eh? I did like the fact that she's 388 00:19:09,080 --> 00:19:11,600 really chasing those lower temperatures for her briskets. 389 00:19:11,600 --> 00:19:14,280 You know, 20 hour cooks. That's a really long cook for a 390 00:19:14,280 --> 00:19:17,080 brisket most people don't have. The patient, well it makes sense 391 00:19:17,080 --> 00:19:20,080 because it's what she's obviously doing is because she's 392 00:19:20,080 --> 00:19:22,480 doing it solo. She's putting it on at say 393 00:19:22,480 --> 00:19:25,600 picking a time maybe 11:00 in the morning and then when she 394 00:19:25,600 --> 00:19:28,280 gets to work the next day, the first thing she probably has to 395 00:19:28,280 --> 00:19:30,600 do is get the next batches of brisket ready. 396 00:19:30,840 --> 00:19:33,880 Then at 11:00, putting them on after you've taken the other 397 00:19:33,880 --> 00:19:36,240 ones off. Like when we used to make cold 398 00:19:36,240 --> 00:19:39,800 brewed coffee, we used to do a 12 hour process, but what that 399 00:19:39,800 --> 00:19:42,960 meant was you had to start it at 6:00 AM, then take it off at 400 00:19:42,960 --> 00:19:46,440 6:00 PM. So we dragged it out to be a 23 401 00:19:46,440 --> 00:19:49,640 hour brew. So you put it on at 7:00 AM and 402 00:19:49,640 --> 00:19:52,160 then you took it off the next day when you first got to work. 403 00:19:52,160 --> 00:19:55,120 So it just made the fact that you could turn it into a process 404 00:19:55,120 --> 00:19:57,120 a lot easier if it was a one man job. 405 00:19:57,320 --> 00:19:58,640 Well, it's definitely working for her. 406 00:19:58,720 --> 00:20:00,280 Yeah, it's definitely working. Really. 407 00:20:00,280 --> 00:20:01,600 Well, all right, congratulations. 408 00:20:01,600 --> 00:20:04,120 Thanks for sending that in. And I hope this inspires some 409 00:20:04,120 --> 00:20:07,320 people too, because if she can do it to this level, it means 410 00:20:07,320 --> 00:20:10,040 BBQ is for everybody. Yeah, that's exactly right. 411 00:20:10,520 --> 00:20:13,840 All right, let's move on to rate my barbecue. 412 00:20:13,840 --> 00:20:17,160 And we had a heavy hitter last week, and this one is no 413 00:20:17,160 --> 00:20:17,840 different. MMM. 414 00:20:18,320 --> 00:20:20,280 Yeah, real impressed. Thanks bro. 415 00:20:22,640 --> 00:20:25,960 So this is getting out of hand. We have no right to be scoring 416 00:20:25,960 --> 00:20:28,000 these platters, but they keep sending them in. 417 00:20:28,280 --> 00:20:31,960 And this one was sent in to us by Saladin of Cafe Barbecue in 418 00:20:31,960 --> 00:20:35,400 Texas and it is one of our favorite BBQ joints. 419 00:20:35,400 --> 00:20:39,000 Yeah, this is a guy we take inspiration from and cook things 420 00:20:39,000 --> 00:20:41,520 he's created on our fucking menu, bro. 421 00:20:41,600 --> 00:20:44,000 Alright, this is the platter that he wants you to write. 422 00:20:44,000 --> 00:20:46,800 This is the selection of dishes. Now I'm gonna read them out. 423 00:20:46,800 --> 00:20:48,280 It's only short. It won't take too long. 424 00:20:48,280 --> 00:20:49,920 It's pretty simple, you know, like. 425 00:20:50,200 --> 00:20:54,080 How long you got? All right, you ready? 426 00:20:54,240 --> 00:20:55,600 Ready. Right from the bottom left 427 00:20:55,600 --> 00:20:59,200 corner, we have cardamom banana pudding, pistachio chocolate 428 00:20:59,200 --> 00:21:03,440 cheesecake, a main root soda, a babusa, which is a coconut wheat 429 00:21:03,440 --> 00:21:07,920 cake soaked in rose water, a Lotte Mexican style corn topped 430 00:21:07,920 --> 00:21:10,440 with cilantro and fresh lime zest. 431 00:21:10,640 --> 00:21:12,560 There's baked beans made with brisket. 432 00:21:12,720 --> 00:21:16,080 There's Wagyu beef belly bacon. There's baked beans made with 433 00:21:16,080 --> 00:21:18,480 brisket. There's a Wagyu beef belly bacon 434 00:21:18,480 --> 00:21:20,440 and sausage topped with green onions. 435 00:21:20,440 --> 00:21:24,200 There's triple cooked house made tallow fries, brisket, epinadas 436 00:21:24,200 --> 00:21:27,440 with cilantro lime crema sauce. Yeah, fucking right, eh? 437 00:21:27,720 --> 00:21:30,760 There's smoked Gouda Mac and cheese, jalapeno cheddar, 438 00:21:30,760 --> 00:21:34,200 cornbread, coleslaw made with Dijon mustard and apple cider 439 00:21:34,200 --> 00:21:37,920 vinegar, extra virgin olive oil and pure Vermont Maple syrup and 440 00:21:37,920 --> 00:21:40,880 celery seeds. There's Wagyu beef back ribs, 441 00:21:40,880 --> 00:21:44,520 Wagyu diner ribs and Texas Twinkies featuring a house made 442 00:21:44,560 --> 00:21:47,720 Wagyu beef belly bacon. And let me guess, there's more. 443 00:21:47,720 --> 00:21:51,520 Pomegranate beef belly, burnt ends, Jalapeno cheddar sausage, 444 00:21:51,600 --> 00:21:54,680 Iraqi sausage, Chipotle Raspberry sausage. 445 00:21:54,720 --> 00:21:57,960 I'm gonna say that one again. Chipotle Raspberry sausage. 446 00:21:58,120 --> 00:22:02,520 There's Waggu oxtails and then smoked and tallow fried pasture 447 00:22:02,520 --> 00:22:06,000 raised organic chicken. And of course, Waggu brisket. 448 00:22:06,200 --> 00:22:09,440 This guy's just sent all these photos, copy and pasted his 449 00:22:09,440 --> 00:22:12,200 fucking menu. Put it in your DM and you've 450 00:22:12,200 --> 00:22:14,800 just absolutely nailed the pronunciations. 451 00:22:14,800 --> 00:22:18,520 I'm not done yet. Fuck, there's a spicy BBQ sauce 452 00:22:18,520 --> 00:22:22,080 with habanero and then sweetened with pure pineapple juice. 453 00:22:22,120 --> 00:22:25,360 There is house made cucumber Pickles with turmeric, house 454 00:22:25,360 --> 00:22:29,160 made jalapeno Pickles and red onion Pickles with sumac and red 455 00:22:29,160 --> 00:22:31,760 wine vinegar. And I think that's it, but maybe 456 00:22:31,760 --> 00:22:34,200 I'm missing a few things there. It feels like it's missing 457 00:22:34,200 --> 00:22:36,560 something, doesn't it? Probably, but how good are all 458 00:22:36,560 --> 00:22:39,960 these Middle Eastern influence spices going on there? 459 00:22:40,080 --> 00:22:42,920 This is fucking wild. Well, it's obvious. 460 00:22:42,920 --> 00:22:46,920 It's it's gonna be pretty fucking fantastic. 461 00:22:47,080 --> 00:22:50,480 I don't know how to explain this but southern living I'm going to 462 00:22:50,480 --> 00:22:53,720 bring it up again. He told Texas pit masters to 463 00:22:53,720 --> 00:22:57,280 stop fucking with their sides. Then we wouldn't have this like. 464 00:22:57,280 --> 00:22:59,320 Way to make yourself a relevant night. 465 00:23:01,000 --> 00:23:03,040 I've tried to stir him up a little bit but he hasn't bitten 466 00:23:03,040 --> 00:23:03,880 yet. Yeah, right. 467 00:23:03,880 --> 00:23:06,200 He'll bite because he'll stop getting work because everyone's 468 00:23:06,200 --> 00:23:08,440 just like, check out my new sides, motherfucker. 469 00:23:08,960 --> 00:23:11,840 But. This is fucking unreal. 470 00:23:11,840 --> 00:23:15,200 That's exactly right bro. Someone has taken the Middle 471 00:23:15,200 --> 00:23:19,240 East and then American style BBQ, join them together and the 472 00:23:19,240 --> 00:23:22,000 end result is a better type of BBQ. 473 00:23:22,240 --> 00:23:26,680 Yeah, as he's taken all of barbecue and all of his Middle 474 00:23:26,680 --> 00:23:29,320 Eastern influence and melded them all together because 475 00:23:29,320 --> 00:23:32,240 there's everything there and fucking nailed it. 476 00:23:32,400 --> 00:23:35,160 One thing I can't see, though, is like, where's the baklava, 477 00:23:35,160 --> 00:23:37,160 bro? Smoked baklava. 478 00:23:37,160 --> 00:23:38,360 There you go. I don't. 479 00:23:38,360 --> 00:23:40,520 I'm sure he's thought of it. Yeah, bloody ice. 480 00:23:40,920 --> 00:23:43,360 All right, he needs a score. You're going to give it to him. 481 00:23:43,360 --> 00:23:46,160 He's asked for one. I feel fucking terrible been 482 00:23:46,200 --> 00:23:48,680 asking you to do it because again, we have no right to be 483 00:23:48,680 --> 00:23:50,440 doing this. This is barbecue on a way 484 00:23:50,440 --> 00:23:54,800 different level. Well, common markdown point, I'm 485 00:23:54,800 --> 00:23:56,360 looking at it, I'm not eating it. 486 00:23:56,520 --> 00:24:02,640 And yeah, unfortunately it's only going to score a 9.9 one 487 00:24:02,640 --> 00:24:05,000 day. I'm reserving that holy 10. 488 00:24:05,000 --> 00:24:08,440 The 10 is going to be for the day I actually put some barbecue 489 00:24:08,440 --> 00:24:12,920 in my mouth and judge a platter. Well, thanks for sending that in 490 00:24:12,920 --> 00:24:16,240 Saladine and thanks for producing some amazing barbecue. 491 00:24:16,280 --> 00:24:19,600 And he's doing this in Texas. I mean, KGS is out there as 492 00:24:19,600 --> 00:24:24,960 well, but I think going to Texas, reinventing barbecue in 493 00:24:24,960 --> 00:24:28,120 the home of barbecue and knocking it out of the park like 494 00:24:28,120 --> 00:24:31,520 this, people are lined up. I mean, is that not the top of 495 00:24:31,520 --> 00:24:34,080 the fucking tree? Are you not entertained? 496 00:24:34,120 --> 00:24:37,760 Are you not entertained? But every little detail, I mean, 497 00:24:37,760 --> 00:24:41,840 you look, he's got the custom branded typography, you know, 498 00:24:41,840 --> 00:24:44,920 butcher's paper mats under it. He's even gone to the trouble of 499 00:24:44,920 --> 00:24:47,040 his merch. So he's just had some hats 500 00:24:47,040 --> 00:24:50,040 produced and the hats look like they're made out of Persian rug, 501 00:24:50,200 --> 00:24:52,520 just to go with the decor. We need one of them. 502 00:24:52,520 --> 00:24:54,200 Yeah, we. Me that we need a couple, but 503 00:24:54,200 --> 00:24:58,120 yeah, absolutely nailed at 9.9. It'll be a 10 when I get there. 504 00:24:58,120 --> 00:25:00,120 But on your brother, well. We just wanted to say we 505 00:25:00,120 --> 00:25:03,160 appreciate you. He always sort of chimes in in 506 00:25:03,160 --> 00:25:05,800 our DMS and encourages us. And right back at you, mate, 507 00:25:05,800 --> 00:25:08,120 because this is fantastic. That's it. 508 00:25:08,120 --> 00:25:10,560 We're a community and we're all part of it, all right? 509 00:25:10,560 --> 00:25:16,040 Failed or nailed? All right, first impressions. 510 00:25:16,160 --> 00:25:20,800 Let's go fucking failed. I ate all those things 511 00:25:20,800 --> 00:25:22,480 individually, but just not together. 512 00:25:22,760 --> 00:25:26,080 This one was posted by Ezekiel 36 and they say this is not my 513 00:25:26,080 --> 00:25:30,640 photo but it is my fault for having eyes and it's an olive 514 00:25:30,640 --> 00:25:33,560 and banana sandwich. Yeah, but I love olives. 515 00:25:33,560 --> 00:25:36,720 Yeah, I love them, but they're also the crunchy green ones. 516 00:25:36,720 --> 00:25:39,440 Yeah, they don't go together. I mean, if you had the olives as 517 00:25:39,440 --> 00:25:42,400 a starter, then finish strong with the banana Sanger, you're 518 00:25:42,400 --> 00:25:43,440 in. You've won. 519 00:25:43,440 --> 00:25:45,760 But Nah bro, you've missed a step. 520 00:25:47,400 --> 00:25:50,520 All right, next. Oh, it's like a pizza crown. 521 00:25:50,520 --> 00:25:54,640 It's a nailed. I think Dad cooked it upside 522 00:25:54,680 --> 00:25:56,800 down. So this one was posted by Tanya 523 00:25:56,800 --> 00:26:00,560 Saunders and they cooked a frozen pizza by accident upside 524 00:26:00,560 --> 00:26:03,040 down on the rack and that's why it looks like this. 525 00:26:03,360 --> 00:26:07,400 It's worked, but it looks like if Game of Thrones brought out a 526 00:26:07,400 --> 00:26:10,160 Pizza Hut collab. It almost makes me think that if 527 00:26:10,160 --> 00:26:14,000 you tried, you could create a really cool effect on a pizza by 528 00:26:14,000 --> 00:26:16,400 sort of like, I don't know, what would you call it? 529 00:26:16,480 --> 00:26:21,240 Cooking it upside dear. It's like a reverse Halo. 530 00:26:21,560 --> 00:26:23,960 It's a crown of thorns. It looks cool though. 531 00:26:23,960 --> 00:26:26,320 It's sick. I mean it is a frozen pizza, but 532 00:26:26,320 --> 00:26:28,640 it does look cool. Yeah, I wonder what toppings it 533 00:26:28,640 --> 00:26:30,720 did have on it. So what we're looking at here is 534 00:26:30,720 --> 00:26:34,440 a pizza, and the cheese is dripped down like stalagnites, 535 00:26:34,440 --> 00:26:36,800 is the way I describe it. When you turn it back the right 536 00:26:36,800 --> 00:26:40,040 way, they remain upright, so it looks like it's got a Mohawk in 537 00:26:40,040 --> 00:26:42,280 a way. Yeah, it definitely does. 538 00:26:42,840 --> 00:26:47,240 All right, next. Look, he's nailed it. 539 00:26:48,640 --> 00:26:50,840 You'd say that's nailed. Yeah, bloody eyes, I'm still 540 00:26:50,840 --> 00:26:53,440 going to smash. So this one was posted by the 541 00:26:53,440 --> 00:26:55,520 meat guy and he says how did I do? 542 00:26:55,960 --> 00:26:58,440 It's like every. Piece is cooked differently. 543 00:26:59,080 --> 00:27:04,440 It's like the steak rarity level in one piece of meat, but 544 00:27:04,440 --> 00:27:06,600 starting down the bottom with extremely well done. 545 00:27:06,840 --> 00:27:10,160 It looks well done and medium all at once. 546 00:27:10,200 --> 00:27:11,600 Yeah, there's no real in between. 547 00:27:11,640 --> 00:27:14,040 No, but it just granted. Yeah, I don't know, man. 548 00:27:14,160 --> 00:27:18,120 So it's Australian Wagyu rib eye marble score six to seven, dry, 549 00:27:18,120 --> 00:27:21,560 brined overnight with salt. Now I need to educate myself on 550 00:27:21,560 --> 00:27:24,040 this whole dry brine thing. I don't know much about it. 551 00:27:24,240 --> 00:27:26,200 Well, apparently it's not a thing, but we're not getting 552 00:27:26,200 --> 00:27:28,560 into that argument. So then he seated over hot 553 00:27:28,560 --> 00:27:30,680 charcoal and rested it for 10 minutes. 554 00:27:30,680 --> 00:27:32,640 So it looks like a really aggressive cook. 555 00:27:32,640 --> 00:27:36,080 And that bark revealed that sort of crust reveal looks 556 00:27:36,080 --> 00:27:38,520 sensational. It looks awesome, doesn't it? 557 00:27:38,520 --> 00:27:40,840 But yeah, it looks like he's cooking over that itchy barn 558 00:27:40,840 --> 00:27:43,160 charcoal too, which gets fucking red hot. 559 00:27:43,400 --> 00:27:48,040 So this is the final product. I just hope he's got a really 560 00:27:48,040 --> 00:27:51,360 dull camera lens and it's actually a lot pinker in real 561 00:27:51,400 --> 00:27:53,160 life. This is going to be what I'm 562 00:27:53,160 --> 00:27:55,320 going to say is very controversial, but I kind of 563 00:27:55,320 --> 00:28:00,160 feel like lean steaks like sirloin or filet, a best rare or 564 00:28:00,160 --> 00:28:04,640 medium rare but highly marbled steaks like what he had like rib 565 00:28:04,640 --> 00:28:09,240 eye or Wagyu, a better medium or even further than medium because 566 00:28:09,240 --> 00:28:11,680 you give it enough time for the fats to actually melt, 567 00:28:11,800 --> 00:28:13,840 especially when you're grilling it hot and fast. 568 00:28:14,200 --> 00:28:17,120 So otherwise you get a little bit of a like a waxy texture 569 00:28:17,120 --> 00:28:19,200 because the fat hasn't melted yet. 570 00:28:19,480 --> 00:28:21,600 If you reverse here it, you don't really have that problem. 571 00:28:21,600 --> 00:28:25,680 But if you're cooking it hot and fast, I probably prefer it 572 00:28:25,680 --> 00:28:29,920 cooked medium to well just so all those fats are rendered 573 00:28:29,920 --> 00:28:32,120 right through. And I think a heavily marbled 574 00:28:32,120 --> 00:28:33,920 steak can take this. Yeah, that's it. 575 00:28:33,920 --> 00:28:36,960 But also you got to be very careful not to just burn the 576 00:28:36,960 --> 00:28:39,240 outside. So the keep on flipping method 577 00:28:39,240 --> 00:28:41,640 is very vital in this way of cooking. 578 00:28:41,840 --> 00:28:43,960 Well, it looked like he did keep flipping it because that BBQ 579 00:28:43,960 --> 00:28:45,640 was. Hot yeah, bloody oath it was. 580 00:28:45,640 --> 00:28:48,720 So I feel like people are too afraid to go for the perfect 581 00:28:48,720 --> 00:28:51,760 crust because they're terrified of overcooking the centre. 582 00:28:51,920 --> 00:28:55,400 But if you pay for top tier marbling you're buying a bigger 583 00:28:55,400 --> 00:28:59,040 margin of error. So personally, I would gladly 584 00:28:59,040 --> 00:29:02,120 take a perfectly crusted, slightly overcooked, well 585 00:29:02,120 --> 00:29:05,600 marbled steak than a perfectly cooked but crustless steak. 586 00:29:07,000 --> 00:29:09,200 You know how some steaks don't have a good crust because they 587 00:29:09,200 --> 00:29:10,000 don't want to overcook? It. 588 00:29:10,000 --> 00:29:12,320 Yeah, that's it. And to me, it's a combination of 589 00:29:12,320 --> 00:29:15,480 the both it's the crust and the tender meat on the inside. 590 00:29:15,840 --> 00:29:18,560 And I just feel like highly marbled steaks can do with a 591 00:29:18,560 --> 00:29:20,440 little bit of overcooking. That's a little bit 592 00:29:20,440 --> 00:29:22,280 controversial, but that's how I feel. 593 00:29:22,440 --> 00:29:25,520 See if it was me, a steak that size, I would have sliced it in 594 00:29:25,520 --> 00:29:28,960 half and had two thinner steaks myself with how much marbling 595 00:29:28,960 --> 00:29:30,680 there was. So it was a bit of a quicker 596 00:29:30,680 --> 00:29:33,080 cook and I don't care if it's not pink all the way through, 597 00:29:33,080 --> 00:29:35,160 but I'm with you. As long as that fat surrendered 598 00:29:35,160 --> 00:29:37,680 down and it's not waxy, it's a well. 599 00:29:38,000 --> 00:29:40,040 I'd eat this every day like. Hell yeah. 600 00:29:40,360 --> 00:29:42,480 All right, moving on to some tattoos. 601 00:29:42,480 --> 00:29:46,040 And this one was posted by Tessa Cannell and she goes by Tessa 602 00:29:46,040 --> 00:29:49,360 Wrecked on Instagram. And she's from Ironclad Tattoo 603 00:29:49,360 --> 00:29:52,200 in Troy, MI. And this is a deconstructed 604 00:29:52,560 --> 00:29:55,960 Coney dog. Well executed on the ribs there. 605 00:29:55,960 --> 00:29:59,360 Anyone that's done or received a tattoo on the ribs knows that 606 00:29:59,360 --> 00:30:01,360 that's not a good time for either party. 607 00:30:01,360 --> 00:30:04,440 But yeah, she smashed that one. She's got the diagram. 608 00:30:04,440 --> 00:30:06,880 So she's got the barn and then the hot dog going in there. 609 00:30:06,880 --> 00:30:11,200 Looks like a bit of chilli, some diced onion and some mustard on 610 00:30:11,200 --> 00:30:13,360 the top. Well the only thing I would say 611 00:30:13,360 --> 00:30:16,800 is did she use red onion? Like normally a county dog would 612 00:30:16,800 --> 00:30:18,200 be white onion but that looks red. 613 00:30:18,680 --> 00:30:20,720 Yeah, it's red 'cause it's full of fucking blood, bro. 614 00:30:21,440 --> 00:30:23,000 It's it so it would be white, would it? 615 00:30:23,160 --> 00:30:24,440 Yeah, it definitely would be white. 616 00:30:24,440 --> 00:30:26,520 She's used a bit of grey wash in there or whatever. 617 00:30:26,520 --> 00:30:29,040 And yeah, good times. All right, Well done. 618 00:30:29,200 --> 00:30:30,200 Well done all. Right. 619 00:30:30,200 --> 00:30:31,600 He's also got a pizza on his arm too. 620 00:30:31,680 --> 00:30:33,760 Suck bro. I just not going there. 621 00:30:33,800 --> 00:30:36,560 Problem is, is when you put the stencil on for the ribs, you've 622 00:30:36,560 --> 00:30:40,160 obviously got to have your arm out of the way but not stretched 623 00:30:40,160 --> 00:30:43,120 out so it sits flat. Then when you do the tattoo, 624 00:30:43,120 --> 00:30:46,840 you've got to have your arm up, which stretches that stencil out 625 00:30:46,840 --> 00:30:49,960 now, and that tattoo gets 30% bigger because you've had to 626 00:30:49,960 --> 00:30:52,160 stretch the skin out like that, right? 627 00:30:52,160 --> 00:30:53,480 So you've got to take that into account. 628 00:30:53,600 --> 00:30:56,120 Fucking oath you do. All right, let's move on to some 629 00:30:56,120 --> 00:30:58,200 art by Sigh. And this is a cracker. 630 00:30:58,200 --> 00:30:59,320 Tell us about it. Right. 631 00:30:59,400 --> 00:31:03,640 Oh, so this is for the legends, the Winmara Bros, which are some 632 00:31:03,640 --> 00:31:06,880 lads from up my way up near Taree there and they are 633 00:31:07,000 --> 00:31:10,000 attending Meat Stock Sydney and they're gonna be cooking in the 634 00:31:10,000 --> 00:31:12,440 BBQ Wars. They were proud enough to become 635 00:31:12,440 --> 00:31:16,160 the one thousandth ever registered team in the ABA. 636 00:31:16,280 --> 00:31:19,400 And if that bloke up in the left there looks familiar, that is 637 00:31:19,400 --> 00:31:22,760 because it is none other than Latrell Mitchell from the South 638 00:31:22,760 --> 00:31:24,680 Sydney Rabbitohs rugby league team. 639 00:31:24,680 --> 00:31:27,000 A bit of inside knowledge. I'm not sure if he wants me to 640 00:31:27,000 --> 00:31:30,040 let everyone know but he'll be at Meat Stock cooking on this 641 00:31:30,040 --> 00:31:32,760 BBQ team on the Saturday in Sydney so. 642 00:31:32,800 --> 00:31:35,280 This guy's a bloody good professional football player. 643 00:31:35,360 --> 00:31:39,080 Yeah, so I think this guy's got a train on Friday, come to meet 644 00:31:39,080 --> 00:31:42,000 Stock on the Saturday, then has a game against the Newcastle 645 00:31:42,000 --> 00:31:45,320 Knights on the Sunday. So yeah, come and flood in with 646 00:31:45,320 --> 00:31:46,800 autographs and that sort of thing. 647 00:31:46,800 --> 00:31:49,240 He'll probably just be picking the parsley while the other boys 648 00:31:49,240 --> 00:31:51,640 cook. But Latrell actually owns a beef 649 00:31:51,640 --> 00:31:54,960 producing company called Winmarra Meats, and the bloke 650 00:31:54,960 --> 00:31:57,440 down the bottom there, Mitch helps run the cattle there. 651 00:31:57,840 --> 00:32:00,880 Then you've got Ash up on the top right, who is no slouching 652 00:32:00,880 --> 00:32:03,480 BBQ. He's smashed the Houston Rodeo, 653 00:32:03,480 --> 00:32:06,920 he's one of the main pit masters at Full Throttle, and I reckon 654 00:32:06,920 --> 00:32:09,160 these guys are gonna give the comp a fair nudge. 655 00:32:09,240 --> 00:32:11,600 I wanna say he came second. I think he came second in 656 00:32:11,600 --> 00:32:14,320 brisket at the Houston Rodeo with Grant Coleman. 657 00:32:14,320 --> 00:32:16,720 Yeah, with Grant like pre COVID days. 658 00:32:16,720 --> 00:32:19,880 But yeah, this design's getting printed on their team shirts. 659 00:32:19,880 --> 00:32:22,600 There might be a few available, but yeah, come down to meet 660 00:32:22,600 --> 00:32:23,960 stock. If you haven't got your tickets, 661 00:32:23,960 --> 00:32:26,320 you might get a high 5 off trail on the boys. 662 00:32:26,400 --> 00:32:28,480 Oh yeah, awesome design, love the colour palette. 663 00:32:28,560 --> 00:32:32,200 Cha cha. Alright, a recipe of the week 664 00:32:32,200 --> 00:32:35,720 and this one is a BBQ. It is BBQ bro. 665 00:32:35,760 --> 00:32:38,960 This could be a live fuck up on air because I've made myself 666 00:32:38,960 --> 00:32:42,600 pumpkin pie from scratch in the Traeger following the Traeger 667 00:32:42,600 --> 00:32:45,240 recipe. And like all Traeger recipes 668 00:32:45,240 --> 00:32:49,240 I've found, once I get deep into the production of said recipe, I 669 00:32:49,240 --> 00:32:51,760 get catfished. Right, we're going to get to 670 00:32:51,760 --> 00:32:53,320 that. Tell me what happens here. 671 00:32:53,480 --> 00:32:54,960 Right. Oh, so we've chopped up our 672 00:32:54,960 --> 00:32:57,840 pumpkin, or as some people call it, the butternut squash. 673 00:32:57,840 --> 00:33:00,280 We've steamed that. We've got that nice and soft. 674 00:33:00,280 --> 00:33:03,200 We've hit it with some butter and I've used some Blue Smoke 675 00:33:03,200 --> 00:33:06,640 Montreal Sweet Maple rub. I reckon any pork rub would go 676 00:33:06,640 --> 00:33:09,280 really well in the pumpkin and I've hit that with the masher, 677 00:33:09,280 --> 00:33:11,400 turned it into a puree and let it cool. 678 00:33:11,520 --> 00:33:14,520 Now I'm making my own I guess short crust pastry which I 679 00:33:14,520 --> 00:33:16,760 didn't think why. Are you making short crust you 680 00:33:16,760 --> 00:33:18,640 can buy? It, I know, but I just looked at 681 00:33:18,640 --> 00:33:21,080 the ingredients, ordered it all, and then I was like, what the 682 00:33:21,080 --> 00:33:23,120 fuck's going on? So I've thrown all the 683 00:33:23,120 --> 00:33:25,880 ingredients in. We've got some flour, some salt, 684 00:33:25,880 --> 00:33:28,360 some vegetable shortening and some chilled butter. 685 00:33:28,360 --> 00:33:32,000 Hit it in the food processor, made it into a dough, thrown it 686 00:33:32,000 --> 00:33:34,280 aggressively on the counter because I've got the shits by 687 00:33:34,280 --> 00:33:36,360 this stage. I've rolled it into a disk, 688 00:33:36,720 --> 00:33:40,280 wrapped it in fling film and put it in the fridge so I can sort 689 00:33:40,280 --> 00:33:43,360 of set somewhat. Then while that's cooling down, 690 00:33:43,360 --> 00:33:47,360 I've got the Traeger red hot up around 420 Fahrenheit or 220 691 00:33:47,360 --> 00:33:50,120 Celsius. So in my pumpkin puree there, 692 00:33:50,120 --> 00:33:52,560 I've added a couple of eggs, which are gonna hold it all 693 00:33:52,560 --> 00:33:55,240 together. We've got some spices and some 694 00:33:55,240 --> 00:33:57,720 sugar. So the spices are sort of what 695 00:33:57,720 --> 00:34:00,240 do we got? We got nutmeg, cinnamon, I've 696 00:34:00,240 --> 00:34:02,200 thrown in a little bit of paprika. 697 00:34:02,200 --> 00:34:04,920 We've also got some ground cloves in there. 698 00:34:04,920 --> 00:34:08,520 And then we're whisking that and slowly adding a whole can of 699 00:34:08,520 --> 00:34:11,920 creamy evaporated milk, which is gonna help set the whole 700 00:34:11,920 --> 00:34:13,840 filling. So let that go once the 701 00:34:13,840 --> 00:34:16,360 shortenings come out. I've had about 8 goes at trying 702 00:34:16,360 --> 00:34:19,199 to roll this fucking thing out. There's Rudy, She knows I've got 703 00:34:19,199 --> 00:34:21,199 the shit. She's eating apple on the side. 704 00:34:21,679 --> 00:34:24,199 The only way I could get this to work was to roll it out onto 705 00:34:24,199 --> 00:34:27,159 some baking paper, put the pan over it, then flip it over. 706 00:34:27,480 --> 00:34:29,560 I've somehow managed it to stay in there. 707 00:34:29,560 --> 00:34:32,480 Once it's somewhat shaped, I've poured the filling in. 708 00:34:32,880 --> 00:34:36,239 I've then carried that out into the trigger and been catfished 709 00:34:36,239 --> 00:34:38,960 again because it says you've got to put it on a baking sheet and 710 00:34:38,960 --> 00:34:42,320 give it a foil tent. I'm like, what the fuck is a 711 00:34:42,320 --> 00:34:44,480 foil tent? I've carried it out. 712 00:34:44,480 --> 00:34:47,159 I've spilled it fucking everywhere on the way outside. 713 00:34:47,159 --> 00:34:49,239 I've thrown it in. This thing got double fingered 714 00:34:49,239 --> 00:34:52,440 by me. So you, yeah, let's see how we 715 00:34:52,440 --> 00:34:54,080 went. We're going to cut this open 716 00:34:54,080 --> 00:34:56,080 live on the show. But yeah, that's going into the 717 00:34:56,080 --> 00:34:59,800 smoker red hot for about 15 minutes, so up around 4:20. 718 00:35:00,120 --> 00:35:02,840 Then we've dropped it to 3:50 until it's set in the middle. 719 00:35:02,840 --> 00:35:04,800 This one took about an hour and 20 to come. 720 00:35:04,800 --> 00:35:06,680 Good. Let it cool in the fridge 721 00:35:06,680 --> 00:35:09,080 overnight. Slice them live on the show with 722 00:35:09,080 --> 00:35:12,400 a bit of dollop cream and let's go. 723 00:35:12,600 --> 00:35:17,640 All right, bring. It out. 724 00:35:18,440 --> 00:35:25,800 I mean, it looks the part. All right, let's go. 725 00:35:26,520 --> 00:35:31,200 Well, we're in. Oh, sounds promising. 726 00:35:31,200 --> 00:35:33,800 Looks promising. Mate, everything seems to be 727 00:35:33,800 --> 00:35:35,880 going all right so far. We might have to have that 728 00:35:35,880 --> 00:35:37,840 sacrificial piece at the first though. 729 00:35:41,200 --> 00:35:43,840 No, this is where I'll fuck it. I need one of them pie puller 730 00:35:43,840 --> 00:35:45,800 outers. No, you've done good, man. 731 00:35:45,920 --> 00:35:47,840 That's all right. Actually now, we don't 732 00:35:47,840 --> 00:35:50,200 traditionally do much in the way of pumpkin pie here in 733 00:35:50,200 --> 00:35:53,120 Australia, because we still use pumpkins as quite a savoury 734 00:35:53,120 --> 00:35:56,000 addition. Well, this is 100% sweet. 735 00:35:57,120 --> 00:35:59,720 Yeah, next time. Why you fucking pastry, you 736 00:35:59,720 --> 00:36:03,200 moron? Show me, show me, show me. 737 00:36:04,720 --> 00:36:07,200 Don't prepare. That's all right. 738 00:36:08,160 --> 00:36:10,560 Would you like a dollop, Sir? And what's going on here? 739 00:36:10,640 --> 00:36:13,960 Just a bit of dollop cream. I had an epiphany on the way 740 00:36:13,960 --> 00:36:15,880 here. I should have made some Fireball 741 00:36:15,880 --> 00:36:19,480 spiced cinnamon whipped cream, but you know, that should have 742 00:36:19,480 --> 00:36:23,880 been yesterday's job all. Righty, let's cheers these 743 00:36:23,880 --> 00:36:25,920 things. Let's. 744 00:36:25,920 --> 00:36:28,920 Go pumpkin pie. Pumpkin pie, baby. 745 00:36:29,240 --> 00:36:35,840 In the smoker, bro. I'm into that. 746 00:36:36,000 --> 00:36:37,960 You know what this tastes like? Thanksgiving. 747 00:36:38,400 --> 00:36:42,800 Fucking pumpkin pie. It tastes like a pumpkin in a 748 00:36:42,800 --> 00:36:44,440 pie. Funny you should say that. 749 00:36:44,520 --> 00:36:46,360 It's really good. I'm into it I. 750 00:36:46,360 --> 00:36:48,760 Haven't eaten a lot of pumpkin pie in my fucking time. 751 00:36:48,960 --> 00:36:52,280 I've only ever had it once and it was at the first meat stock 752 00:36:52,280 --> 00:36:57,120 Bendigo where we had the awards and red gum BBQ catered and we 753 00:36:57,120 --> 00:37:00,000 had that beautiful whole Hulk for dinner and then pumpkin pie 754 00:37:00,000 --> 00:37:03,560 for dessert. I reckon I ate about 6 portions. 755 00:37:04,240 --> 00:37:06,320 It's really really good Traeger website. 756 00:37:06,560 --> 00:37:10,760 Traeger website bro. Just type in pumpkin pie in the 757 00:37:10,760 --> 00:37:13,080 Traeger. Go to the official Traeger Grill 758 00:37:13,080 --> 00:37:14,800 site. Buy your own pastry. 759 00:37:15,880 --> 00:37:20,160 And well, your pastry does taste really good and it probably is 760 00:37:20,160 --> 00:37:23,880 worth the effort, but you can cut your time of cooking this 761 00:37:23,880 --> 00:37:25,760 thing right down by just buying it yourself. 762 00:37:25,800 --> 00:37:26,800 I. Guess yeah, bloody oath. 763 00:37:26,880 --> 00:37:29,760 Muck around with it, throw some different BBQ rubs in there. 764 00:37:29,880 --> 00:37:32,640 I reckon a heap of pork rubs go really well in there because 765 00:37:32,640 --> 00:37:35,760 they quite often have that sugary sweet flavor profile. 766 00:37:35,760 --> 00:37:38,360 But home run definitely bloody into it mate all. 767 00:37:38,640 --> 00:37:40,760 Righty. Oh, let's move on to our fuck up 768 00:37:40,760 --> 00:37:42,920 of the week. And this one was posted by Tom 769 00:37:42,920 --> 00:37:46,400 McKnight, Pennsylvania and he says another example of natural 770 00:37:46,400 --> 00:37:48,120 selection. I don't think it's his video, 771 00:37:48,120 --> 00:37:57,950 but let's watch. OK, he's got the fire going. 772 00:37:59,190 --> 00:38:00,270 Got some sort of. He's got. 773 00:38:00,270 --> 00:38:02,390 Something in a bucket there. What is that you reckon? 774 00:38:03,350 --> 00:38:04,470 Thumbs up. Thumbs down. 775 00:38:06,600 --> 00:38:11,040 Holy mushroom cloud, that motherfucker's dead. 776 00:38:11,040 --> 00:38:15,280 Bro he needs to jump straight in the swimming pool. 777 00:38:15,360 --> 00:38:20,040 Bro if he had tattoos that layers all the layers of skin 778 00:38:20,040 --> 00:38:22,760 over the top are now gone and those tattoos have grown out. 779 00:38:22,920 --> 00:38:26,000 So everyone in the comments is like, what did he have in that 780 00:38:26,000 --> 00:38:28,040 bucket? Like it's some sort of 781 00:38:28,040 --> 00:38:30,640 accelerant, but it looks like a powder of some sort. 782 00:38:30,640 --> 00:38:32,960 It goes up heavy. You know that does, man. 783 00:38:33,560 --> 00:38:34,960 It knocks him. It does. 784 00:38:34,960 --> 00:38:37,440 I don't know what it is like. I remember back in the day, my 785 00:38:37,440 --> 00:38:40,680 mates used to run this cocktail bar in New Zealand and they used 786 00:38:40,680 --> 00:38:43,960 to do this trick where they'd like some spirit and they'd pour 787 00:38:43,960 --> 00:38:47,600 it out really high and it'd be a flaming stream of liquid. 788 00:38:47,960 --> 00:38:51,320 Then they get the shaker and the shaker was full of cinnamon. 789 00:38:51,760 --> 00:38:55,240 You throw cinnamon at a flame and it is a mushroom cloud, like 790 00:38:55,240 --> 00:38:57,160 yoga fire. It was insane. 791 00:38:57,160 --> 00:39:00,840 Like cinnamon or anything dried and powdery is going to be 792 00:39:00,840 --> 00:39:02,920 flammable. But yeah, this is some form of 793 00:39:02,920 --> 00:39:05,840 super accelerant. I don't know if it's a petrol or 794 00:39:05,840 --> 00:39:09,400 a diesel, just with the fact that if it was petrol there 795 00:39:09,400 --> 00:39:12,280 would have been more of an explosion, but I don't know. 796 00:39:12,280 --> 00:39:15,120 Whatever it is is still in the bucket and on fire. 797 00:39:15,560 --> 00:39:18,160 Wow, this was a silly decision from the get go. 798 00:39:18,440 --> 00:39:20,800 Yeah, well, if you're going to play silly games, mate, you're 799 00:39:20,800 --> 00:39:23,640 going to win silly prizes. He asked for confirmation here. 800 00:39:23,640 --> 00:39:25,440 He's like, Yep, thumbs up, thumbs down. 801 00:39:25,880 --> 00:39:29,240 He got the thumbs up. But the fire is fucking cranking 802 00:39:29,240 --> 00:39:32,200 before he throws anything on it. Like that's one of those old 803 00:39:32,200 --> 00:39:37,080 school boomer dad grills, like with the fucking half inch thick 804 00:39:37,080 --> 00:39:40,440 steel plate that you just used to crucify and cremate 805 00:39:40,440 --> 00:39:43,880 everything and yeah on your dad. Crazy. 806 00:39:43,880 --> 00:39:46,000 All right, let's wrap up this episode. 807 00:39:46,000 --> 00:39:49,760 We are done, Episode 80. I think our next episode's live 808 00:39:49,760 --> 00:39:53,240 on stage in Sydney. Are we up to that .81's gonna be 809 00:39:53,240 --> 00:39:54,200 at Sydney? Yes. 810 00:39:54,200 --> 00:39:56,080 I don't know if that'll count towards our hundred. 811 00:39:56,080 --> 00:39:59,600 It depends on how how the episode itself goes. 812 00:39:59,600 --> 00:40:03,720 But yeah, this weekend coming up under Season live at Meet Stock 813 00:40:03,720 --> 00:40:05,680 Sydney. It might be a few weeks out, I 814 00:40:05,680 --> 00:40:07,800 don't know yet. We gotta check the calendar, but 815 00:40:07,840 --> 00:40:11,360 it's gonna be a good time. I might even judge a BBQ platter 816 00:40:11,360 --> 00:40:13,000 live. Oh, that's a. 817 00:40:13,000 --> 00:40:16,440 Great idea, need to organise that could be our. 1st 10 I'm 818 00:40:16,440 --> 00:40:18,720 thinking too that maybe that episode might be some of the 819 00:40:18,720 --> 00:40:21,360 best of over the. Last, we'll pull some stuff out 820 00:40:21,360 --> 00:40:24,160 of the vault to take the pressure off and sort of, I 821 00:40:24,160 --> 00:40:27,160 mean, we're gonna be engaging a whole new live audience, so 822 00:40:27,160 --> 00:40:28,880 we've gotta keep the masses entertained. 823 00:40:28,880 --> 00:40:31,440 But yeah, should be a good time. If you haven't, get your tickets 824 00:40:31,440 --> 00:40:33,400 to meet stock. It's gonna be a bloody good 825 00:40:33,400 --> 00:40:35,920 time. Right, episode 80 in the bag. 80 826 00:40:35,920 --> 00:40:38,680 in the bag, see you next Tuesday.