Episode 80. Episode 80 of the under season
BBQ show. Holy shit, how did we get here?
This is a big effort. It's a big number, bro.
We're close. We are very close.
We're 80% to our imaginary goal of 100 episodes.
And who's doing our intro? Ready.
Yeah. What's up guys, we're Woodburn
Red, we're a country band from Worcestershire in the UK and
you're watching the under season BBQ show.
Oh catch bro. How come it doesn't sound like
that when I say, well sure, sure, sure, sure.
Alright, that's Wood Burnt Red, where country meets rock, their
four mates making music and you might remember a few weeks ago
they made us a song and I think this is the perfect excuse for
us to listen to it again. Hit it.
You got to grab the microphone. Can't when I'm playing the
guitar, Ugly sister. All right, go and give them a
follow Wood burnt Red on all of the things.
Thanks to the guys for doing our intro and for making us our own
theme song. Hell bloody oath.
All right, let's move into this episode and what's inside it.
Right on, mate. Dish of the Week is blown up
your inbox again. We've got some Kraken cooks from
all our viewers out there, we've got some caveman tacos and we're
going to Singapore to meet the pitmaster.
OK. Worldwide, baby.
We were in Singapore not that long ago.
We made a pit master though. Not a female 10.
All right, let's move on to the show.
But before we get started, Luke from Saucy Luke's Craft BBQ sent
us in this video. Let's watch.
America, when you think that smoker can't get any cooler, it
does. So that is the war hawk that we
featured a couple of episodes ago and now it's being welcomed
into action by the Thunderbirds and it was fitting that they put
that show on, especially just for Luke to celebrate the the
new pit. Yeah, amazing.
All right, let's move on to our dishes of the week and this one
was posted by Passion and they are located in Grapevine, TX.
We have featured them on the show before and this is their
brisket and waffles. Yum.
Brisket. Brisket and waffles.
And some sweet syrup there to top it all off.
That's a sweet, savoury sensation.
So it's a scratch made waffle batter with a beef tallow base
instead of butter or oil. It's then topped with sliced
lean brisket, crispy fried onions and a hot honey drizzle.
It's a special every once in a while, they say.
If that got served in front of me, it's now a brisket Taco
because I'm just folding that thing up and putting it down the
Hatch. They need to serve this at
Waffle House. Bloody oath they don't keep the
brisket out of the big chains mate.
Yeah, that's true, isn't it? Yeah.
All right. So they're located in the Hops
and Sting Brewery and they look fantastic.
Hell yes. That's breakfasts.
Bloody oath it is lunch and dinner bro.
All right, this next one was sent in to us by Bare Bones BBQ.
They are a BBQ restaurant based out of Canberra in the ACT in
Australia and this is a classic jalapeno and cheese hot link.
Nice, they got the memo about the snap being out and it's all
about the sausage butterfly. He says.
I've been making my own sausages now for a few years, but since
taking a class with Steve from Big Bad Small Goods, my smoked
sausage has gone to another level.
Yes, that's. So good.
That's how you learn, right? Oh.
That's it. You never stop learning.
Never stop, if the best in the game them are teaching you how
to do it, why wouldn't you go and learn off them?
Exactly right. I think some people are so I
don't know self sure or cocky that they feel like they can't
learn anything from someone else, but you can.
Yeah, that's when you need to step aside and let the young
bloods come through. So he says.
I haven't ventured too far from the classics.
It's funny how they're now calling these types of sausages
classics, but the Philly cheese steak, the biri otako sausage,
the chicken parmigiana and the pepperoni pizza have been on the
menu. Yeah, they're all our ones.
Steve has absolutely nailed up there cooking for BBQ Mafia, and
he's no gatekeeping there. He's teaching you how to make
all his good stuff in the class. He said he's done a few snap
videos. If they're not 2/20/25, he says.
So let's watch his snap video. Oh good.
Snap. It was a good snap.
He snapped it up too. He didn't snap it at the screen.
Yeah, but we can't talk about snaps.
That's last year's stuff, right? But still quality sound.
Quality, sound good, snag and kick ass.
He says if they ain't worthy, smash me.
Have you got any feedback for him is what he's asking you?
Yeah, send us some. And sausages aside, Bare Bones
BBQ are doing some great barbecue in Australia's capital.
And he says I always forget or I'm too busy to take photos of
our BBQ during service. But he did manage to do it on
this occasion. And this is their meat platter
for two. And he says it's always a hit.
I always forget to take photos of my BBQ, like when I'm serving
it people are waiting it, it goes out.
I don't even take photos. But he's managed to grab a snap
of his BBQ here and it looks great.
Yeah, that's it. By the time you've got to the
plating upstage, you're probably pretty sick of what you've been
looking at all day. But can I just say I'm a big fan
of potato chips on BBQ plates. You get that crunch and that
salt and it's just great. Yeah, you don't see a lot of it,
right? You see a lot of bread.
Yeah you see a lot of bread and I hillbilly wears back in the
day. Was a fan of the salt and pepper
crisps on there and they are a good time all.
Right. But moving on, this one was sent
in by JNS Turing and his name is Jack and he's from the NT in
Australia. And he says I found your show
and I've been loving it. I only recently got into
smoking. Was wondering if you could give
me some feedback on my brisket. Does the fat need to be rendered
more? And that's the dish, and that's
the brisket. I'm pretty happy with the
brisket. I probably wouldn't have cooked
the beef rims for as long as you cooked the brisket.
Apart from that mate the the fun is actually in the gym journey
so don't stop doing what you're doing.
He said I would like to know that this is only a Coles
brisket and I'm still working up the confidence to do a proper
butcher bought full brisket. Any tips are much appreciated.
So he's done a really good job because Coles briskets are about
what, 2-3 kilos? Coles briskets are harder to
cook than good brisket mates, so bite the bullet, go down to your
butcher, make sure he gives you a good chunk of meat and you
will absolutely. Smash it.
Well, he says too, that this was also his first go at cook.
Looking a spread, doing a whole big.
Platter like that, that's when the real time management comes
into play, having everything ready at the same time.
But yeah, the best bit of advice I ever got at the start of my
BBQ journey, I think it was from Dave Jacobs old golly.
He said in one of his videos that when you're starting out
with a brisket, get the best piece of meat that you can
afford, quality in, quality out. So, you know, if you're just
picking cheap cuts out of the bottom of the supermarket
fridge, they do actually pose a bit more of a challenge than
getting some good. Quality brisket, yes.
And just to be clear, Coles is a supermarket in Australia and
they sell very small briskets and they're generally not great
quality and I've tried cooking them with mixed results to be
honest. So if you're getting it to look
like that out of a really small, cheap brisket, I think you're
going to smash a big one, to be honest.
Yeah, just get in there mate and send those photos in.
Now Jack, he also looks to be struggling.
Do you have any other life advice for him?
He's asking you for advice here. Yeah, mate, look, you look like
you're doing it real tough, yeah, but not you look like
you're winning everywhere, bro. So just keep up the barbecue.
And I mean, if the missus is encouraging you to cook more
than get to it lad. All right, let's move on to
talking points. And you sent me this one.
What is happening here? Mate, we got some some tacos
getting finished over some very hot coals there and I reckon
those tortillas are gonna blister up beautifully.
I'm pretty keen to try this. Hey, I've called them caveman
tacos. Well, the video is from Delphos
TJ a Tacos D Tijuana from Huntington Park in California,
and these are Revocados tacos. Sick.
So from what information I could find, tacos revocados refers to
a specific style where the meats are mixed together and these
ones here have been topped with onion, coriander and guacamole.
But they didn't put any broccoli in this.
No, they didn't put any lemon or mint either so I'm a bit
disappointed. But now if you watch carefully
when he puts the tacos on, that tortilla has still got a bit of
flimsiness and a bit to give to it when he grabs it at the end
with the tongue. That thing has fully set hard
hey. Yeah, it's pretty cool.
I think that hot hot high heap is it great to get that kind of
like charry blistery effect on the tacos but not overcooked
them. Yeah, that's it.
Because when he was chucking them on, I was like, fuck, how's
he gonna get them out? But yeah, sort of just grabbing
them by the tongs and they're staying the perfect shape.
And man, I want to try this. Hey.
Yeah, it looks awesome. So they also posted this and I
want you to talk me through it. Right.
Oh, so I've got like a nice beautiful bit of toasted bread
there and looks like a bit of salsa Verde or a avocado crema
with looks to be some beautifully cooked chopped beef
and coriander or cilantro as they'd call it, some white onion
and some more of that green deliciousness.
And it's sort of like an open top torta.
Looks sensational. So.
Good, so you can follow them on Delphus TJ Tacos D Tijuana.
Sick. That's what they're called.
Hell. Yeah, and you're gonna try this
now? Probably not myself, but I'll
maybe go to California or Tijuana and give it a try.
But yeah, I'd probably burn my house down burning that.
I've never seen this before. No, Could be the new thing.
It could be the new Berea. Well, when it comes to tacos,
sometimes the texture of the Taco is the last thing that
people really don't give a fuck about.
It's been a common criticism of ours on the show is sometimes
people will send in some photos of some cracking tacos, but
they've just put it in a cold tortilla.
They just haven't toasted it or grilled it or anything like
that. And by doing this to the actual
Taco shell itself, you're adding another dimension of flavour and
texture. Yep, looks great.
Sensational work. OK, next.
This one has been in our DMS for a while and it was sent to us by
Cody Keynes and he says I'm new to barbecuing.
I got a pellet smoker, cheaper Facebook and have only been
cooking on it for about 6 months and it's been a blast, he says.
Not being a big smoker I had to think outside the box to get
everything set up the way I like it with enough room to work and
this is what I come up with. What's this?
This is basically a tool trolley.
It's almost our tattoo style esque of when we used to work in
the shop. We'd have like a little tool
trolley on wheels with all our gear in it.
But yeah, he's got himself a mobile workstation.
He's got the collapsible tub slash chopping board on the top,
his glove dispenser and paper towel dispenser, all these
knickknacks down the bottom and a drawer probably full of rubs
and that. And this is winning.
This is like the BBQ sidekick. I wish I was disorganized in
line. Bro, this guy's got some
initiative, aye? So he says most of this stuff I
found on clearance racks works great and gives me room so I
don't have to work on the edge of the smoker or go in and out
of the house for my stuff. Perfect.
Makes a point, right? Because you're cooking BBQ
outside, you're always going inside, outside, inside,
outside. He's created his own workstation
so we don't doesn't have to go inside all the time.
Yeah, that's it. I mean, he probably doesn't have
the luxury of having the space to build a proper outdoor
kitchen. So just the next best thing.
He says. I've been watching your podcast
a lot since I got my smoker. I hope my weekend tinkering
gives other people ideas to make their own with their own twist.
He's got gloves, he's got a paper towel dispenser, he's got
drawers inside the drawers, he's got rubs, he's got utensils.
It's really well organised. The only thing he doesn't have
is a wash up station, but hey, you just take it all inside and
sneak it in the dishwasher when the wife's not looking.
All right, we got some news. Let's go.
Enlighten me so this one's old and I've been meaning again to
get it on the show for a while. This is the Craft butcher in
Lambton, Newcastle, Australia and they are a craft butcher
using traditional butchery methods and serving only the
finest local quality meats and they closed for just 9 days and
have a really good look at this photo are.
You ready? I am, but the main thing I'm
noticing is how nice of a place Lambton is with how many
surveillance cameras are up in the corner of that picture.
Alright, that's the before. But that's the perfect name for
a suburb that a butcher shop's in Lambton didn't.
Think of that, right? Ready.
Let's go. Oh first I thought the windows
were cracked because of that gold speckled marble in the
background, but no, what a glow up.
So this is their updated shop. What was it 9 days they were
closed and this is a very cool Before and after it was pretty
much all white tiles and now it's all black marble, black
timber and even the roof is black.
Yes, sick. They've gone and got themselves
a new floor, they've got new cabinets by the look of it.
Tiled everything up, given it a nice blingy black and gold
colour scheme there. And how loaded are those
cabinets? Before, after.
Yeah, you're not walking past anymore, are you?
So they've got a golden cleaver front door handle, they've got
bull horns up on the wall, leather aprons, mood lighting.
They're not just selling typical cuts either.
They've got dry aged beef, beef tallow, sauces, rubs,
condiments. They even do their own meat pie.
And I was impressed by these photos.
So I scrolled down through the rest of their Facebook and
voila, I found this one. It's a picture of all of the
crew from the Craft Butcher in front of your artwork at Meat
Stock. Yeah, meat stock a couple of
years ago. By the way, we haven't had that
neon sign up there for a while. So yeah, that's super cool.
And one of the people in that photo looks like they just got a
fresh tattoo at meat stock. So if you are watching this and
you see it, can you send us in a picture of that tattoo because
we want to know what it was. Yeah, it looks like a cleaver
with my eagle eyes. Served me correctly, but it
could be anything. All right, we'd love to feature
on the show, so send it in to us.
And this is them in the shop they have.
Yeah, there's the same tattoo there, mate.
Look. Ah, it's a cleaver.
Hey, awesome. That's not a cleaver, that's a
fucking cleaver. Have.
I got a cleaver. I've got a cleaver. 5 cleavers.
That's a cleaver top. Yeah, you got the cleaver.
The Bears holding the cleaver. Alright, so they've got Snoop's
cookbook, Shaq's cookbook, that's what I reckon is up the
back there Action Bronson's cookbooks up on the wall.
They are all rocking the Australian Butchery team merch.
So a big shout out to the team at the Craft Butcher in Lambton,
Newcastle for being fucking proud of what you do.
That's it. I reckon that Butcher's T
Shirt's probably the most printed BBQ slash butcher item
of merch in existence. In the world, Yeah.
Like when it comes to butchery. That shirt, how many they print?
Oh. Hundreds.
They had a heap of reprints too, so good times.
There are a lot of butcher shops in Australia and around the
world right now that can be inspired by these guys About the
glow up that they did glow up. What the fuck am I talking
about? You mentioned it and now I'm
using the word glow. I've incepted it into your
brain. All right, so, so they've
renovated their shop. It looks fantastic.
They are serving all of those condiment sources, cookbooks,
aged beef, they're doing their own meat pies.
This is butchery 2.0. This is the future.
If you're not doing what these guys are doing, you're going to
get left behind. Yeah, bloody oath mate all.
Right. Congratulations.
Well done, guys. All right, meet the pit master.
Who could it be? This is a really good one.
I'm going to take more time through this one because this is
Jace Ho and she is the founder of SG Brisket Kitchen in
Singapore and this is not your average looking pitmaster.
No. What does she look like?
She looks like a very undersized, very passionate lady
in a very male, let's say large male dominant field, but she has
the biggest smile I've ever seen of someone holding a brisket
plate. If you jumped into AI and said
create me a picture of a pit master in front of some BBQ,
that's not what it would give you.
No. But that doesn't mean she can't
smash BBQ. Bloody oath it doesn't.
She says I began smoking meats full time in 2021 after leaving
a 15 year corporate career. She said what started as a
weekend hobby has turned into an obsession and she is regarded as
the first female pitmaster in Singapore.
And she is kicking ass and taking names that.
Brisket looks great. It looks so good.
In 2024, she travelled to Texas to learn directly from Clay
Cowgill at Snow's Barbecue and the team at Franklin Barbecue
and that experience was eye opening, she says.
And Clay is one of our favorite all time pitmasters too, so
she's learnt from the best. Also too, it's not like you can
just jump on Facebook, add them as a friend and say, hey mate,
I'm coming over, can you teach me some things?
Like these guys have obviously seen her passion and her
initiative and taken them under their wing.
And yeah, shared the love of BBQ.
So she's smoking full Packer USDA Choice and Prime briskets
for 20 to 24 hours, intentionally at lower pit
temperatures, using a mixture of post oak and Hickory.
No pellets, no chips, she says. Yeah, right.
So good. She says wood fired offset
Smoking at this scale is very rare here, especially in a
country that's very tightly regulated and a humid tropical
environment. Humidity management is one of
the biggest challenges in Singapore.
Controlling airflow and making sure the wood is dry is a
constant work around here. Yeah, would be.
Brisket is a core product, but she also serves hot smoked
salmon, house cured pastrami, abirico pork racks, pork ribs
and beef short ribs. And this one I found
interesting. Hay smoked chicken legs.
Yeah, right. I've seen a lot of hay being
used in Asia when it comes to fish, but it's the first time
I've heard of it being used with chicken.
Yeah, right. I guess it all just comes down
to what you've got available. Now something very important to
note, She is doing this solo. Wow.
She says my community has been amazingly supportive and she
often sells out. And they also trust her to keep
experimenting with weird stuff like smoked tiramisu or smoked
banana cake or smoked brisket with Japanese Curry.
Yum. Wow.
So Jace, she has a bachelor's degree but she now chooses to
smoke BBQ instead and she's the founder of SG Brisket Kitchen in
Singapore. Go and give her a follow.
And for me, this proves that anyone can not only BBQ, but BBQ
at the highest levels with passion, a willingness to learn
and patience. Hell yeah, chase your dreams,
eh? I did like the fact that she's
really chasing those lower temperatures for her briskets.
You know, 20 hour cooks. That's a really long cook for a
brisket most people don't have. The patient, well it makes sense
because it's what she's obviously doing is because she's
doing it solo. She's putting it on at say
picking a time maybe 11:00 in the morning and then when she
gets to work the next day, the first thing she probably has to
do is get the next batches of brisket ready.
Then at 11:00, putting them on after you've taken the other
ones off. Like when we used to make cold
brewed coffee, we used to do a 12 hour process, but what that
meant was you had to start it at 6:00 AM, then take it off at
6:00 PM. So we dragged it out to be a 23
hour brew. So you put it on at 7:00 AM and
then you took it off the next day when you first got to work.
So it just made the fact that you could turn it into a process
a lot easier if it was a one man job.
Well, it's definitely working for her.
Yeah, it's definitely working. Really.
Well, all right, congratulations.
Thanks for sending that in. And I hope this inspires some
people too, because if she can do it to this level, it means
BBQ is for everybody. Yeah, that's exactly right.
All right, let's move on to rate my barbecue.
And we had a heavy hitter last week, and this one is no
different. MMM.
Yeah, real impressed. Thanks bro.
So this is getting out of hand. We have no right to be scoring
these platters, but they keep sending them in.
And this one was sent in to us by Saladin of Cafe Barbecue in
Texas and it is one of our favorite BBQ joints.
Yeah, this is a guy we take inspiration from and cook things
he's created on our fucking menu, bro.
Alright, this is the platter that he wants you to write.
This is the selection of dishes. Now I'm gonna read them out.
It's only short. It won't take too long.
It's pretty simple, you know, like.
How long you got? All right, you ready?
Ready. Right from the bottom left
corner, we have cardamom banana pudding, pistachio chocolate
cheesecake, a main root soda, a babusa, which is a coconut wheat
cake soaked in rose water, a Lotte Mexican style corn topped
with cilantro and fresh lime zest.
There's baked beans made with brisket.
There's Wagyu beef belly bacon. There's baked beans made with
brisket. There's a Wagyu beef belly bacon
and sausage topped with green onions.
There's triple cooked house made tallow fries, brisket, epinadas
with cilantro lime crema sauce. Yeah, fucking right, eh?
There's smoked Gouda Mac and cheese, jalapeno cheddar,
cornbread, coleslaw made with Dijon mustard and apple cider
vinegar, extra virgin olive oil and pure Vermont Maple syrup and
celery seeds. There's Wagyu beef back ribs,
Wagyu diner ribs and Texas Twinkies featuring a house made
Wagyu beef belly bacon. And let me guess, there's more.
Pomegranate beef belly, burnt ends, Jalapeno cheddar sausage,
Iraqi sausage, Chipotle Raspberry sausage.
I'm gonna say that one again. Chipotle Raspberry sausage.
There's Waggu oxtails and then smoked and tallow fried pasture
raised organic chicken. And of course, Waggu brisket.
This guy's just sent all these photos, copy and pasted his
fucking menu. Put it in your DM and you've
just absolutely nailed the pronunciations.
I'm not done yet. Fuck, there's a spicy BBQ sauce
with habanero and then sweetened with pure pineapple juice.
There is house made cucumber Pickles with turmeric, house
made jalapeno Pickles and red onion Pickles with sumac and red
wine vinegar. And I think that's it, but maybe
I'm missing a few things there. It feels like it's missing
something, doesn't it? Probably, but how good are all
these Middle Eastern influence spices going on there?
This is fucking wild. Well, it's obvious.
It's it's gonna be pretty fucking fantastic.
I don't know how to explain this but southern living I'm going to
bring it up again. He told Texas pit masters to
stop fucking with their sides. Then we wouldn't have this like.
Way to make yourself a relevant night.
I've tried to stir him up a little bit but he hasn't bitten
yet. Yeah, right.
He'll bite because he'll stop getting work because everyone's
just like, check out my new sides, motherfucker.
But. This is fucking unreal.
That's exactly right bro. Someone has taken the Middle
East and then American style BBQ, join them together and the
end result is a better type of BBQ.
Yeah, as he's taken all of barbecue and all of his Middle
Eastern influence and melded them all together because
there's everything there and fucking nailed it.
One thing I can't see, though, is like, where's the baklava,
bro? Smoked baklava.
There you go. I don't.
I'm sure he's thought of it. Yeah, bloody ice.
All right, he needs a score. You're going to give it to him.
He's asked for one. I feel fucking terrible been
asking you to do it because again, we have no right to be
doing this. This is barbecue on a way
different level. Well, common markdown point, I'm
looking at it, I'm not eating it.
And yeah, unfortunately it's only going to score a 9.9 one
day. I'm reserving that holy 10.
The 10 is going to be for the day I actually put some barbecue
in my mouth and judge a platter. Well, thanks for sending that in
Saladine and thanks for producing some amazing barbecue.
And he's doing this in Texas. I mean, KGS is out there as
well, but I think going to Texas, reinventing barbecue in
the home of barbecue and knocking it out of the park like
this, people are lined up. I mean, is that not the top of
the fucking tree? Are you not entertained?
But every little detail, I mean,
you look, he's got the custom branded typography, you know,
butcher's paper mats under it. He's even gone to the trouble of
his merch. So he's just had some hats
produced and the hats look like they're made out of Persian rug,
just to go with the decor. We need one of them.
Yeah, we. Me that we need a couple, but
yeah, absolutely nailed at 9.9. It'll be a 10 when I get there.
But on your brother, well. We just wanted to say we
appreciate you. He always sort of chimes in in
our DMS and encourages us. And right back at you, mate,
because this is fantastic. That's it.
We're a community and we're all part of it, all right?
Failed or nailed? All right, first impressions.
Let's go fucking failed. I ate all those things
individually, but just not together.
This one was posted by Ezekiel 36 and they say this is not my
photo but it is my fault for having eyes and it's an olive
and banana sandwich. Yeah, but I love olives.
Yeah, I love them, but they're also the crunchy green ones.
Yeah, they don't go together. I mean, if you had the olives as
a starter, then finish strong with the banana Sanger, you're
in. You've won.
But Nah bro, you've missed a step.
All right, next. Oh, it's like a pizza crown.
It's a nailed. I think Dad cooked it upside
down. So this one was posted by Tanya
Saunders and they cooked a frozen pizza by accident upside
down on the rack and that's why it looks like this.
It's worked, but it looks like if Game of Thrones brought out a
Pizza Hut collab. It almost makes me think that if
you tried, you could create a really cool effect on a pizza by
sort of like, I don't know, what would you call it?
Cooking it upside dear. It's like a reverse Halo.
It's a crown of thorns. It looks cool though.
It's sick. I mean it is a frozen pizza, but
it does look cool. Yeah, I wonder what toppings it
did have on it. So what we're looking at here is
a pizza, and the cheese is dripped down like stalagnites,
is the way I describe it. When you turn it back the right
way, they remain upright, so it looks like it's got a Mohawk in
a way. Yeah, it definitely does.
All right, next. Look, he's nailed it.
You'd say that's nailed. Yeah, bloody eyes, I'm still
going to smash. So this one was posted by the
meat guy and he says how did I do?
It's like every. Piece is cooked differently.
It's like the steak rarity level in one piece of meat, but
starting down the bottom with extremely well done.
It looks well done and medium all at once.
Yeah, there's no real in between.
No, but it just granted. Yeah, I don't know, man.
So it's Australian Wagyu rib eye marble score six to seven, dry,
brined overnight with salt. Now I need to educate myself on
this whole dry brine thing. I don't know much about it.
Well, apparently it's not a thing, but we're not getting
into that argument. So then he seated over hot
charcoal and rested it for 10 minutes.
So it looks like a really aggressive cook.
And that bark revealed that sort of crust reveal looks
sensational. It looks awesome, doesn't it?
But yeah, it looks like he's cooking over that itchy barn
charcoal too, which gets fucking red hot.
So this is the final product. I just hope he's got a really
dull camera lens and it's actually a lot pinker in real
life. This is going to be what I'm
going to say is very controversial, but I kind of
feel like lean steaks like sirloin or filet, a best rare or
medium rare but highly marbled steaks like what he had like rib
eye or Wagyu, a better medium or even further than medium because
you give it enough time for the fats to actually melt,
especially when you're grilling it hot and fast.
So otherwise you get a little bit of a like a waxy texture
because the fat hasn't melted yet.
If you reverse here it, you don't really have that problem.
But if you're cooking it hot and fast, I probably prefer it
cooked medium to well just so all those fats are rendered
right through. And I think a heavily marbled
steak can take this. Yeah, that's it.
But also you got to be very careful not to just burn the
outside. So the keep on flipping method
is very vital in this way of cooking.
Well, it looked like he did keep flipping it because that BBQ
was. Hot yeah, bloody oath it was.
So I feel like people are too afraid to go for the perfect
crust because they're terrified of overcooking the centre.
But if you pay for top tier marbling you're buying a bigger
margin of error. So personally, I would gladly
take a perfectly crusted, slightly overcooked, well
marbled steak than a perfectly cooked but crustless steak.
You know how some steaks don't have a good crust because they
don't want to overcook? It.
Yeah, that's it. And to me, it's a combination of
the both it's the crust and the tender meat on the inside.
And I just feel like highly marbled steaks can do with a
little bit of overcooking. That's a little bit
controversial, but that's how I feel.
See if it was me, a steak that size, I would have sliced it in
half and had two thinner steaks myself with how much marbling
there was. So it was a bit of a quicker
cook and I don't care if it's not pink all the way through,
but I'm with you. As long as that fat surrendered
down and it's not waxy, it's a well.
I'd eat this every day like. Hell yeah.
All right, moving on to some tattoos.
And this one was posted by Tessa Cannell and she goes by Tessa
Wrecked on Instagram. And she's from Ironclad Tattoo
in Troy, MI. And this is a deconstructed
Coney dog. Well executed on the ribs there.
Anyone that's done or received a tattoo on the ribs knows that
that's not a good time for either party.
But yeah, she smashed that one. She's got the diagram.
So she's got the barn and then the hot dog going in there.
Looks like a bit of chilli, some diced onion and some mustard on
the top. Well the only thing I would say
is did she use red onion? Like normally a county dog would
be white onion but that looks red.
Yeah, it's red 'cause it's full of fucking blood, bro.
It's it so it would be white, would it?
Yeah, it definitely would be white.
She's used a bit of grey wash in there or whatever.
And yeah, good times. All right, Well done.
Well done all. Right.
He's also got a pizza on his arm too.
Suck bro. I just not going there.
Problem is, is when you put the stencil on for the ribs, you've
obviously got to have your arm out of the way but not stretched
out so it sits flat. Then when you do the tattoo,
you've got to have your arm up, which stretches that stencil out
now, and that tattoo gets 30% bigger because you've had to
stretch the skin out like that, right?
So you've got to take that into account.
Fucking oath you do. All right, let's move on to some
art by Sigh. And this is a cracker.
Tell us about it. Right.
Oh, so this is for the legends, the Winmara Bros, which are some
lads from up my way up near Taree there and they are
attending Meat Stock Sydney and they're gonna be cooking in the
BBQ Wars. They were proud enough to become
the one thousandth ever registered team in the ABA.
And if that bloke up in the left there looks familiar, that is
because it is none other than Latrell Mitchell from the South
Sydney Rabbitohs rugby league team.
A bit of inside knowledge. I'm not sure if he wants me to
let everyone know but he'll be at Meat Stock cooking on this
BBQ team on the Saturday in Sydney so.
This guy's a bloody good professional football player.
Yeah, so I think this guy's got a train on Friday, come to meet
Stock on the Saturday, then has a game against the Newcastle
Knights on the Sunday. So yeah, come and flood in with
autographs and that sort of thing.
He'll probably just be picking the parsley while the other boys
cook. But Latrell actually owns a beef
producing company called Winmarra Meats, and the bloke
down the bottom there, Mitch helps run the cattle there.
Then you've got Ash up on the top right, who is no slouching
BBQ. He's smashed the Houston Rodeo,
he's one of the main pit masters at Full Throttle, and I reckon
these guys are gonna give the comp a fair nudge.
I wanna say he came second. I think he came second in
brisket at the Houston Rodeo with Grant Coleman.
Yeah, with Grant like pre COVID days.
But yeah, this design's getting printed on their team shirts.
There might be a few available, but yeah, come down to meet
stock. If you haven't got your tickets,
you might get a high 5 off trail on the boys.
Oh yeah, awesome design, love the colour palette.
Cha cha. Alright, a recipe of the week
and this one is a BBQ. It is BBQ bro.
This could be a live fuck up on air because I've made myself
pumpkin pie from scratch in the Traeger following the Traeger
recipe. And like all Traeger recipes
I've found, once I get deep into the production of said recipe, I
get catfished. Right, we're going to get to
that. Tell me what happens here.
Right. Oh, so we've chopped up our
pumpkin, or as some people call it, the butternut squash.
We've steamed that. We've got that nice and soft.
We've hit it with some butter and I've used some Blue Smoke
Montreal Sweet Maple rub. I reckon any pork rub would go
really well in the pumpkin and I've hit that with the masher,
turned it into a puree and let it cool.
Now I'm making my own I guess short crust pastry which I
didn't think why. Are you making short crust you
can buy? It, I know, but I just looked at
the ingredients, ordered it all, and then I was like, what the
fuck's going on? So I've thrown all the
ingredients in. We've got some flour, some salt,
some vegetable shortening and some chilled butter.
Hit it in the food processor, made it into a dough, thrown it
aggressively on the counter because I've got the shits by
this stage. I've rolled it into a disk,
wrapped it in fling film and put it in the fridge so I can sort
of set somewhat. Then while that's cooling down,
I've got the Traeger red hot up around 420 Fahrenheit or 220
Celsius. So in my pumpkin puree there,
I've added a couple of eggs, which are gonna hold it all
together. We've got some spices and some
sugar. So the spices are sort of what
do we got? We got nutmeg, cinnamon, I've
thrown in a little bit of paprika.
We've also got some ground cloves in there.
And then we're whisking that and slowly adding a whole can of
creamy evaporated milk, which is gonna help set the whole
filling. So let that go once the
shortenings come out. I've had about 8 goes at trying
to roll this fucking thing out. There's Rudy, She knows I've got
the shit. She's eating apple on the side.
The only way I could get this to work was to roll it out onto
some baking paper, put the pan over it, then flip it over.
I've somehow managed it to stay in there.
Once it's somewhat shaped, I've poured the filling in.
I've then carried that out into the trigger and been catfished
again because it says you've got to put it on a baking sheet and
give it a foil tent. I'm like, what the fuck is a
foil tent? I've carried it out.
I've spilled it fucking everywhere on the way outside.
I've thrown it in. This thing got double fingered
by me. So you, yeah, let's see how we
went. We're going to cut this open
live on the show. But yeah, that's going into the
smoker red hot for about 15 minutes, so up around 4:20.
Then we've dropped it to 3:50 until it's set in the middle.
This one took about an hour and 20 to come.
Good. Let it cool in the fridge
overnight. Slice them live on the show with
a bit of dollop cream and let's go.
All right, bring. It out.
I mean, it looks the part. All right, let's go.
Well, we're in. Oh, sounds promising.
Looks promising. Mate, everything seems to be
going all right so far. We might have to have that
sacrificial piece at the first though.
No, this is where I'll fuck it. I need one of them pie puller
outers. No, you've done good, man.
That's all right. Actually now, we don't
traditionally do much in the way of pumpkin pie here in
Australia, because we still use pumpkins as quite a savoury
addition. Well, this is 100% sweet.
Yeah, next time. Why you fucking pastry, you
moron? Show me, show me, show me.
Don't prepare. That's all right.
Would you like a dollop, Sir? And what's going on here?
Just a bit of dollop cream. I had an epiphany on the way
here. I should have made some Fireball
spiced cinnamon whipped cream, but you know, that should have
been yesterday's job all. Righty, let's cheers these
things. Let's.
Go pumpkin pie. Pumpkin pie, baby.
In the smoker, bro. I'm into that.
You know what this tastes like? Thanksgiving.
Fucking pumpkin pie. It tastes like a pumpkin in a
pie. Funny you should say that.
It's really good. I'm into it I.
Haven't eaten a lot of pumpkin pie in my fucking time.
I've only ever had it once and it was at the first meat stock
Bendigo where we had the awards and red gum BBQ catered and we
had that beautiful whole Hulk for dinner and then pumpkin pie
for dessert. I reckon I ate about 6 portions.
It's really really good Traeger website.
Traeger website bro. Just type in pumpkin pie in the
Traeger. Go to the official Traeger Grill
site. Buy your own pastry.
And well, your pastry does taste really good and it probably is
worth the effort, but you can cut your time of cooking this
thing right down by just buying it yourself.
I. Guess yeah, bloody oath.
Muck around with it, throw some different BBQ rubs in there.
I reckon a heap of pork rubs go really well in there because
they quite often have that sugary sweet flavor profile.
But home run definitely bloody into it mate all.
Righty. Oh, let's move on to our fuck up
of the week. And this one was posted by Tom
McKnight, Pennsylvania and he says another example of natural
selection. I don't think it's his video,
but let's watch. OK, he's got the fire going.
Got some sort of. He's got.
Something in a bucket there. What is that you reckon?
Thumbs up. Thumbs down.
Holy mushroom cloud, that motherfucker's dead.
Bro he needs to jump straight in the swimming pool.
Bro if he had tattoos that layers all the layers of skin
over the top are now gone and those tattoos have grown out.
So everyone in the comments is like, what did he have in that
bucket? Like it's some sort of
accelerant, but it looks like a powder of some sort.
It goes up heavy. You know that does, man.
It knocks him. It does.
I don't know what it is like. I remember back in the day, my
mates used to run this cocktail bar in New Zealand and they used
to do this trick where they'd like some spirit and they'd pour
it out really high and it'd be a flaming stream of liquid.
Then they get the shaker and the shaker was full of cinnamon.
You throw cinnamon at a flame and it is a mushroom cloud, like
yoga fire. It was insane.
Like cinnamon or anything dried and powdery is going to be
flammable. But yeah, this is some form of
super accelerant. I don't know if it's a petrol or
a diesel, just with the fact that if it was petrol there
would have been more of an explosion, but I don't know.
Whatever it is is still in the bucket and on fire.
Wow, this was a silly decision from the get go.
Yeah, well, if you're going to play silly games, mate, you're
going to win silly prizes. He asked for confirmation here.
He's like, Yep, thumbs up, thumbs down.
He got the thumbs up. But the fire is fucking cranking
before he throws anything on it. Like that's one of those old
school boomer dad grills, like with the fucking half inch thick
steel plate that you just used to crucify and cremate
everything and yeah on your dad. Crazy.
All right, let's wrap up this episode.
We are done, Episode 80. I think our next episode's live
on stage in Sydney. Are we up to that .81's gonna be
at Sydney? Yes.
I don't know if that'll count towards our hundred.
It depends on how how the episode itself goes.
But yeah, this weekend coming up under Season live at Meet Stock
Sydney. It might be a few weeks out, I
don't know yet. We gotta check the calendar, but
it's gonna be a good time. I might even judge a BBQ platter
live. Oh, that's a.
Great idea, need to organise that could be our. 1st 10 I'm
thinking too that maybe that episode might be some of the
best of over the. Last, we'll pull some stuff out
of the vault to take the pressure off and sort of, I
mean, we're gonna be engaging a whole new live audience, so
we've gotta keep the masses entertained.
But yeah, should be a good time. If you haven't, get your tickets
to meet stock. It's gonna be a bloody good
time. Right, episode 80 in the bag. 80
in the bag, see you next Tuesday.