Welcome to episode 83 of the Under Season BBQ show and we've
got a lot to unpack. The festival season's over and
we are just getting warmed up for, I guess, our quiet season.
You're looking fresh too. Fresh as a Daisy, mate.
And yeah, don't adjust your screens.
This is how it's meant to look. What does it say?
Don't I love us, Jay? Yeah, we've been kitted out by
the legends at the brisket department.
Thanks heaps of the swag guys and you might be a bit of an
under season drop coming up in the near future.
Once we get our act together. Yeah, that's it.
Alright, who's doing the intro this week?
Someone legendary. Well, I'll be pissed and we've
just done first place in pizza, so I will be proud.
She's just done second place in love and you're watching the on
the season barbecues your. That was coming to you live from
meat stock Gippsland. After the guys filmed this the
next day, they're like, I think we sent Jay an intro the other
night. Well a real pissed so tell him
to get rid of it. Nope, was supposed to buy
Christian Perkins from the Northern Grillers BBQ team.
And don't quote me because I'm not quite sure, but his
partner's Natalie Barton and I think she's the talented 1.
Yeah, well, they won first place in pizza at the SCA at meat
stock, and they were super stoked.
They dedicated the win to me. We all know how much pizza fiend
we are here. But yeah, well done legends.
And it's now immortalized on YouTube on the Under Season BBQ
show. So they also sent us in this,
and this was a little while ago before they sent us in that sort
of drunken winning video there. But Christian used to Weld when
he was 18 and now he's 41, and he dusted off his welding skills
to make a fire table for Natalie.
And he says, we attended Meat Stock Bendigo last year, and now
I'm building barrel smokers ready for next year.
We've got the bug. Damn that is a sick looking fire
table I. And he's made it himself.
So good. So this is the result of
Natalie's cooking on that fire cage and this looks like great
BBQ. How good's that?
Perfect combo. We got the fabricator and the
chef. Yeah, and they're winning.
And they are winning. Right, but they won pizza and
what do we wanna see? We wanna see that winning pizza.
Right, send it in to us and let's get on with the show.
What is in this episode? Right now, mate, we're not
mucking around this week. We've got all the meat stocks
done and dusted, so we're gonna have a big unpack of what went
down. We've also debuting a new
segment called Talk Shit Get Hit and I've got a bit of a hybrid
on the menu. We're going to do a jalapeno pop
lasagna, but you got to stay till the end.
Let's go. All right, let's jump into it.
We've got some news before we get started.
We never start with the news, but this one's important.
This is a biggie. So this is something we need to
talk about. This photo was posted by Andrew
Zimmerman. He is one of the biggest
superstars on the Food Network, and he's standing next to MO
Cason, Ernest Cervantes and Jess Proles on what looks to be the
set of a TV show. If you put in the ChatGPT and
said can you you put the four probably most prolific names in
barbecue in one photo, this is probably what it would spit out.
But this is not AI. This is real.
So not since BBQ Pit Masters have I been more excited about a
BBQ TV show. There's been a ton of BBQ
related shows in the last 10 years, but nothing kind of hit
the highs that that BBQ Pit Masters did for me.
And this has all the right signs.
Bloody oath it does. So BBQ pit masters, it ignited
BBQ across the world, but I have a feeling that this is going to
be something equally as special. For now, this is all we've got
to go by this photo. But those four people we're all
fucking huge fans of? Yes, we are.
And the best part about it is three of them have all been
celebrated guests at Meat Stock. Yes, except for Andrew
Zimmerman. That's it Andrew, book a flight.
See you next year mate. Right now 1 little tidbit of
information I have a little birdie told me what they are
making is something that's never been done before and it will be
a changing of the guard in BBQ shows.
That's a big. Call, that's it takes the
pressure off us for being the guys that like to push the
envelope. Well, the person that told me
has all the credibility in the world.
So yeah, let's see where this goes.
And I'm super excited because BBQ kind of like hit a peak
there for a little moment and I just feel like this is the
reinvigoration that BBQ needs. This could be the future school
of BBQ TVI. Like it?
All right, so something to look forward to, but let's get
started with our dishes of the week.
And this one was posted by Chris Smith and he goes by The Wood
fired feaster. And this dish is a surf and turf
Far East Sunday roast. Settled down.
That's fucking fantastic. So it's rib eye steak, king
prawns, charred corn and broccoli with Jasmine rice.
Where's? The roast part of it.
He says it was all marinated and glazed in Poon's first pressed
soy Everything Everywhere marinade, exo sauce, garlic
sriracha and a Korean BBQ sauce. It was then cooked on the Kasai
for the smoky char. The roast might just be the
meat. Yeah, I'm not complaining, bro.
If this is the future of Sunday roasts, sign me.
Up. He then finished it with toasted
sesame, crispy garlic chili crunch and chives.
Yum. Unreal surf and turf.
Elevated. So I went digging on the
recipe's Instagram and this is a super crisp deboned free range
chicken leg marinated in earthy Sri Lankan spices before flame
roasting in the wood fired oven with horn beam splits.
Yes, please. And this is a pork chop, crispy
as Fucky says with a green peppercorn and veal sauce, duck
fat roast tatties, buttered steamed cabolo, Nero salt, baked
hot honey, beetroot and a dubious looking bendy honey
roast carrot. This falls more into the roast
spectrum as far as I'm concerned, but that's a banging
plate of food mate. Look at the crackle around the
edges. It's not.
Crackle lacking, that's for sure.
All right, go give him a follow at Wood Fired Feastar on
Instagram. I'm starting to fucking my mouse
whirring bro I'm so. Angry, but he's cooking all this
in a wood fired pizza oven I think.
Sick. All right, this dish you sent to
me and it's by Pusheen Bistro and they opened in 2021 and they
are a French Bistro located in Sydney, Australia.
This dish put us down a rabbit hole.
Take my strong hand. So I'm going to start by
apologizing to the team and the crew at Pucine Bistro, because I
must be living under a fucking rock.
Yeah, that's it. This came to my attention.
We featured something on Instagram where I think it was
the pig's head pie, and someone said check out these guys.
So I did. And we feel so stupid that
they're only four hours down the road and we're not on our radar.
No, and that dish you were just looking at is a comfy de de Dean
of pigeon with pistachio, trumpet, potatoes and duck
gizzard served with the radicchio and Raisin marmalade
and a du gras finished with pinot de charande.
Let's just give Jay a round of applause for getting all those
French words out. I.
Totally butchered the shit out of that he.
Couldn't even type them out all. Right, so this is the tip of an
iceberg and this is a tart O fromas de tete, otherwise known
as a head cheese tart. The old snout pie, mate.
Just on first glance, that's giving me flashbacks to the old
Woman Weekly birthday cake magazine from way back in the
day. But yeah, obviously with a pig's
nose added. This is a pie of some sort with
the pig's nose on it. It's green.
That's it. All right.
This is how it's served. Just for the record, at the
restaurant there, how would you describe this?
I can't describe this because it's just absolutely
spectacular, but you've obviously got almost a terrain
of, I guess, secondary cuts of pork sliced beautifully amongst
a pie casing, some gelatin and some sort of almost, is that
lime salt or something like that on the top and then beautifully
presented on a nice white plate with some Pickles.
And mustard. And mustard.
All right, I'm going to skim through some more dishes because
we could do an entire episode on these people.
Yeah, that's it. And they're way too fancy for us
too. I'm just going to add it.
But this is next. Level stuff.
Such next level. This one caught my high and I'll
finish on this one. It's a pigeon neck sausage and
they say we serve the whole bird, but this is just the
sidecar for the dish. It's made with pork, pigeon
liver, lardo, black pepper and grilled orange marmalade.
Spectacular. And it looks like a bird's head.
It is a bird's head bro. It's the actual head of the
bird. All right, they've got a chef's
hat, they've got their own merch.
They won some bloody award in Paris, they got nominated for
best new restaurant, they've won a golden knife.
Nick Hill, one of the Co owners, just won Gourmet Travellers Chef
of the year. So again, please accept our
apologies. I'm sure we'll be talking about
you guys a lot more in the future.
That's it, and we've got to make our way down, that's for sure.
This is right up our alley. Isn't it literally they're in an
alley getting a cool photo taken?
All right, that's a tough act to follow, but this one was sent to
us by the Appalachian Old Whiskey.
And this is Blueberry Moonshine Bison.
Sick. Pretty good way to follow up.
Though, so it was made with RM Rose Company BlackBerry whiskey
and ranch and rifle gunpowder and four purpose rubs.
It's just almost a Native American steak, Fritz.
Like that analogy. So the bison was marinated
overnight in the BlackBerry whiskey, covered with rubs and
then it was reverse seed on the grill.
It was served with a BlackBerry balsamic glaze made with butter,
shallots, blackberries, crushed pink peppercorns, salt,
blackberries, thyme, Rosemary, balsamic vinegar, brown sugar
and then it was the glaze with more BlackBerry whiskey.
Sign me up. It was then served with fries
and veggies and washed down with a mint lemonade highball that
also featured BlackBerry Whiskey I.
See a theme happening here. He said it turned out amazing
and this is mind blowing stuff for someone who's doing this at
home. So sick.
And that's not a knife. This is a knife.
It's pretty cool. It's so sick.
All right, let's move on to some other news because we've already
been through the news, but we have other news.
New news, meat stock 2026, the season's over.
It's been a ride. I'm going to flick through some
photos and you were going to fucking talk about it.
What a photo that is. That is an amazing photo and
that just goes to show what I missed out on because I did not
attend the Toowoomba instalment due to moving into a new house
and it being the Easter school holidays.
But wow, what a sight. Well, we had 13,999 people there
because you weren't fucking there.
Oh shit, let the team down. So it was sold out, which is
great, just in the nick of time, but 14,000 people.
We also had about 6 1/2 thousand people on the Friday, so all up
20,000 people over the weekend. It was huge.
And that was just the Toowoomba one, yeah.
Correct. And then we went to Gippsland.
We did and we needed those fire pits because I believe this
night was AI think it got down to two degrees.
So going from 37 in Toowoomba to the next weekend of getting a
maximum of 12 on the Saturday. I packed my hunting overalls
mate and it was like walking around in a blanket because we
needed it. It was cold.
A lot of the scrims that did both events didn't actually.
They only sort of looked at the forecast for Toowoomba and
didn't pack long pants for Vic. And this is your waiters.
When have you been duck hunting? No, no.
These are just, I love wearing the overalls and I wanted to get
some camo ones and when they showed up they were fully
quilted and insulated. I was like fuck, I'm never gonna
get a chance to wear these. Saw the forecast and was like
wow. Dusted him off, pulled him out.
I was cosy. Right, Steve Foy up on stage
doing his thing. We had a heap of butchers come
from Singapore, which is really, really cool.
And there was plenty of the madness, or what do we call it,
the bedlam, BBQ bands and bedlam that you'd expect at meat
stocks. And weird shit happened.
Yeah, I believe that's Tyson. They're doing a shoey through
the head of a pig. So yeah, good times.
Big ties. He's he's lost a few kilos since
the last round of meat stock. And yeah, he's a man mountain.
But yeah, these fire pits were probably the most, I guess,
favorite attraction of the backstage area, that's for sure.
All right over 60,000 people over 3 events in three different
states. We had thousands of people
camping on site with us BBQ competitions.
The world butcher was the Jack Daniels fire kitchen.
We had Michelin star John Bates, Charles was there, Dark side of
the grill, Julia from Brazil. If you had anything to do with
it, if you went to meat stock, helped out at meat stock,
traded, sponsored anything from the bottom of my heart, thank
you. Because it takes a village.
It certainly does, and we're going to do a bit more of an
unpack in a future episode of the Sydney event because it was
just colossal. It's an episode in itself.
We had the World Butcher Wars, we did our live show and the
Fire Kitchen went absolutely nuts.
And what a way to sign off the season.
How are we going to top this I. Don't know mate.
Look at that, it's a fucking BBQ city.
We need a rest. All right, let's move on to
write my BBQ with the number one Raider of BBQ online, Cy Luxton
from Tasmania. All right, this platter was sent
in to us by Big Red and he goes by Food is the Best Shit Ever on
Instagram and we've discussed his food before, but I think
this is the first time he's asked you to write.
It he's throwing something in the ring.
Also got the Stock Pot Kitchen, his restaurant up there in
Lismore. Right.
This is brisket, pork rib, beef ribs, pulled pork.
And then that's about where the North that he stops.
He's added to that grilled snapper, a grilled chook, crack
fried chicken, sweet and sour cauliflower, fried rice, potato
salad slower and cornbread with hot honey.
This is. Actually a bit different because
I've eaten at the stock pot kitchen and I've tried a lot of
these things on this platter. So this could be as close as it
gets to me actually raiding A platter, which I know something
about. But you haven't eaten that
snapper there. I haven't eaten that snapper.
I didn't get a half a chook. Yeah, but what I can say is
those sweet and sour cauliflower bites, mate, They are
spectacular. They.
Are I've had them too. Right.
Oh, so we're looking for a score, right?
This is it. Mate, even a score.
I mean, you've got all the proteins and then some.
He's gone nuts on the side and gonna have to go.
Oh mate, it's a 9.5. That's a high score.
It is a high score because I can attest to a lot of these things
as to how good it is. This crack fried chicken,
amazing. His low and slow BBQ is also
amazing. You've got that beautiful bit of
cornbread there. The sides are on point and the
fact that he's thrown in a whole snapper and half a chook.
Bring it on, baby. You'll put him and his score up
with the heavy hitters from Texas.
Yeah, he's not quite there, 'cause, you know, I don't know,
We've just, we hold those guys in the Texas top 50.
Oh, highly. So I don't know.
But also too I don't know what the fuck I'm on about S 9.5 it
is. Rodeo if you get the chance, the
Stock pot kitchen in Lismore, Australia.
Go and try his BBQ. We are personally both huge
fans. That's it.
Love your red. Rodeo.
We have a new segment. What's it called?
You name this one. Talk shit, get hit.
I got really triggered. I got.
I don't often get triggered anymore.
I used to online maybe 10 years ago.
I get triggered all the time and get into online arguments and I
still do, but now I do it for entertainment value.
But this one actually legitimately triggered me.
Yes, but also too, you gave this guy a chance to back out of his
statement and he chose to. Fight right?
Chris Aldred chimed in with a post on the UK BBQ group.
Not a comment but a post and he says Jamie Oliver talking
rubbish on The One Show BBQ expert.
MMM, this guy's taking a knife to a gunfight, mate.
So The One Show is a bit of a sofa chat for celebrities and
it's on the BBC. On TV in the UK it is.
So I posted it's not too late to delete this before you end up on
the under season BBQ show. I waited 24 hours, he hadn't
deleted it and then I wrote it's now too late.
And this is going to be a regular thing too.
So anyone that wants to keep your notifications on and if you
get a notification from J Beaumont or J Beaumont Meat
Stock commenting on your thing, check it and it might be time
for you to retract yourself. All right, this cookbook right
here, it introduced me to American cuisine and more
specifically, American BBQ. Jamie Oliver was in America
discovering BBQ before the rest of the world even knew that
American BBQ was cool. Yeah, I remember when this book
came out, I was living in the UK and he had ATV show to go with
it and it really opened my eyes too.
Keep in mind Aaron Franklin was still running out of a BBQ food
truck while he was doing this book.
It was 2 years before Aaron Franklin even had a bricks and
mortar. That's how ahead of his time
Jamie was. Well, that's it.
I mean it's not as if it's a new thing, it's just a lot of people
are just getting into it now and think these guys are just
cashing in. But do your fucking research
bro. So when YouTube was a brand new
thing, I mean, this was in 360 P, That's how new YouTube was.
Jamie was cooking over live fire.
And this was like 15 years ago. Such a British way of cooking
though, like sitting down with your legs crossed with smoke in
your face. He partnered with DJ BBQ who we
think the world of and together they published the BBQ book
featuring BBQ recipes. This was 12 years ago and his
YouTube, Jamie's YouTube grew to millions and DJ was educating
people on BBQ through that Channel.
So sick. Jamie used his huge following to
grow American style barbecue and DJ BBQ has since gone on to
publish several acclaimed barbecue books as well.
I had personally cooked dishes from this channel while I was
getting into BBQ myself that these guys taught me.
Yeah, so on that, I remember coming home from the UK when I
was over there, my mum visited and I took my mum for lunch at
one of Jamie's 15 restaurants and I purchased the Jamie's
America book while I was there. Then moved back home to Tassie
and decided to replicate some of the recipes, copied one of his
chili con carne, the ingredients said brisket.
And I actually remember asking my mum, mum, what cut of beef is
brisket? I've never heard of it.
And she was like, it's usually just thrown away or turned into
mince, went down to the butcher. No, we don't do brisket.
Had to use Chuck steak or something like that.
So yeah, that was sort of my first intro to the word brisket.
Well, together they did simplify BBQ.
I had similar experiences, but I feel like together these two,
they simplify BBQ, they made it approachable.
And Jamie used his global platform to highlight offset
cooking, wood smoke and proper fire management for home cooks.
Hell yeah. Now Christian Stevenson AKA DJ
BBQ, he told us Jamie collects grills, smoking and outdoor
cookers. He loves it.
He has probably the biggest collection of barbecues in the
UK. Sick.
And here's the real story. Jamie also has BBQ battle scars
to prove his credibility. In 2011 he launched Barbacoa, a
BBQ meets high end London restaurant with Adam Perry Lang.
It was before it's time. It was live fire cooking at
scale. They had a huge in house
butchery and they were dry aging their beef and this was like 15
years ago. So sick.
It was live fire cooking at scale.
They had multiple fire sources, smokers, grills, tandoors.
Jamie didn't just talk about BBQ, he poured serious money,
real pit masters, into a full scale restaurant behind it.
And then he took the hit when it didn't work out.
He led from the front. He just finished working on a
new BBQ cookbook, BBQ Easy Grilling, big flavour.
He says it's been a total labour of BBQ love. 90 recipes to show
you just how brilliant and versatile barbecuing can be and
it's available to buy right now. It just came out sick.
So Chris, this is him. Chris Aldred, I would say with
all due respect, but I don't think you deserve any.
Jamie put more on the line and promoted BBQ more.
This is from us. I don't know if you feel the
same way. I'm here with you.
Anyone on the planet? He's got a fair reach.
I'll fucking die on this hill. Why didn't we put him in our
fucking top 50? Because he's not primarily BBQ,
we put DJ in there and part of our rules was you had to be a
real BBQ guy. Now, Jamie is a serious BBQ guy,
but he really is known as being a chef.
And to be honest, he's a fucking great chef that dabbles in BBQ.
That's the truth of it, right? But he used his platform to
basically launch BBQ into millions of people's lives.
That's it. So yes, he didn't quite
technically make our top 50 people in BBQ, but DJ did on his
behalf, and I just feel like if he wasn't a celebrity chef, he
would have made that list. Anyway, yes, sick.
All right. And for the record, because we
went looking, this is Chris's barbecue.
Think you need to buy some books bro and follow some recipes but
Nah it's all good banter. It is all good banter and Chris,
like, we enjoy the banter. So I know we've given you a bit
of shit, bro, but if you're gonna call out Jamie Oliver,
we're gonna have his back. Yeah, do your own research.
Alright, let's move on. You've got yourself a new
friend. I believe I do.
Yeah, I don't know. I don't know how I feel about
this. Who is this?
This is Chase Matthew, the country superstar who Co
headlined the meat stock in Toowoomba and Gippsland.
And you painted him. I did.
So basically what happened was Chase mentioned to one of the
backstage girls that he loved all the artwork, getting around
meat stock, and they mentioned that I was going to be at
Gippsland and he wanted to come say good day and potentially
talk doing a bit of merch. So I said, how about I sweeten
the deal and I do a caricature of him up on the wall.
So they checked it, their manager saw it, and he's like,
cool, we're going to to keep this a secret.
Chase doesn't know about it. When he shows up on the
Saturday, we'll bring him to the wall to meet you.
And yeah, he was pretty stoked, which was cool.
So, yeah, good to make new friends and and meet new people
from all around the world. Yeah.
He was arguing with his manager that this two plywood panels
were making their way back to Tennessee to end up in his
house. So I said don't worry about that
bro, just fly me over and I'll paint your barn.
Well, is this the kind of like awkward cuddle that two men in
like matching camo give themselves?
Well this is the end of the cuddle you know this is a real
bro hug man and the photographers only caught the
end. And the funniest part about it
all is you actually posted this on the under season page and of
all the photos you took this is the one Chase re shared and it
was the only one without me in it.
He's a cool cat. He's wearing a Meat Game podcast
hat there as well. And I'll go on the record and
say this, he's a country boy. He sings country music, but he
had some heavy riffs. He did.
They had double kicks in their drums bro.
He sung ACDC, Rage Against the Machine, The Red Hot Chili
Peppers. It was mind blowingly good.
But then he jumped on drums and did the Black Eyed Peas.
He mixed it right up. But if you listen to some of his
stuff, these country boys aren't letting the genre define them
anymore. This new wave, you know, he's,
he's got hip hop beats and drum machines and trap beats and that
sort of thing in a lot of his stuff.
So they're just like, as long as they're still saying y'all, I
guess it's still country, right? But I don't think any one of
those 14,000 people in that crowd disliked his set.
Everybody loved it. Yeah, I mean, that's a long way
back, that photo and even the guys up near the sign are still
pretty into it. Rightio.
He then wrapped up the night with meat stock BBQ platter.
And where the fuck was my invite?
Because it seems like you're there.
I'm not What happened? Who?
Cooked this. So this was cooked by Milan
Lucas and our superstar Beck, who does a lot of the backstage
cooking. This is a classic Texas platter.
I rated this one high in the 9 point nines when I saw this
mate. But yeah, this was sort of a
feed for all chasers crew and also Austin there in the middle.
How daunting would it? These guys grew up on this food,
bro. They're from Tennessee, you
know, they're from Texas. This is the type of food they
probably had at their grandma's place and they were absolutely
blown away with how good it was. It looks great.
You wouldn't go cooking pasta from scratch for an Italian,
would you? So you're not supposed to do BBQ
for an American? Well, they did and they smashed
it. Well done.
All right. It's awesome.
So if you're a band backstage, this is what you get fed?
That's crazy. And if you're Morgan Evans, you
jump in the fire kitchen and cook it yourself.
They made him cook his own steaks.
Yeah, that's it. And he did a good job.
Yeah. All right, let's move on and
wrap this up. This is the recipe of the week.
It's your time to shine. What are we doing?
Right. Are we doing a jalapeno Papa
lasagna? You're big into the poppers
these days. I am.
I'm trying to poppify everything but this just works, you know?
Like I've replaced the shitty old bechamel sauce that you
normally have in between the layers and we've gone with some
jalapeno bacon cream cheese to hold it all together and I
reckon it's a fucking winner. Tell me what's going on.
Right. Oh, So what we're going to do is
we're just going to fry off our bacon there in some tallow, get
it sort of rendered down a bit, and then add some jalapenos so
that they sort of lose their crunch through the whole thing.
Then in another pan, we've got some onion, some garlic, and
then we're gonna throw in some beautiful mince there from
Winmara family meets there and Taree.
Yeah. So what we're doing is we're
sort of making the meat sauce. So we're deglazing the pan there
with a bit of white wine. That's just the way I do it.
Then I've thrown in some condensed tomato soup just so
it's basically really simple beef and tomato sauce.
Once it's sort of that saucy consistency, we've taken that
off the heat. Then we're a assembling our
cream cheese. So we've got our damn Yankee
Texas BBQ. We've gone the Chief Burger
blend there. So this is just sort of what I
would consider goes into a popper.
So I've got the cream cheese, the bacon, the jalapeno, and
then the rub. Mixed it all up.
That bacon was still a bit warm. So the cream cheese has become a
lot more, I guess, usable and spreadable.
Then we're building our lasagnas.
We've got the pasta sheet on the bottom, cream cheese mix and
some cheese on top. Then we're hitting it with the
meat sauce, doing that three times.
That's our lasagna. Yeah.
And then what we've done, we've thrown that in the trigger.
We've cranked it right up to about 395 Fahrenheit, so around
the 200 Celsius. Yeah.
Essentially, you don't need to go too hard with the cooking
because the only thing that's not cooked in this process is
the lasagna sheet. Yeah, that's got a nice little
bubble down the side there. And fuck, I can't take it
anymore, mate. Let's whip it out and slice her
up and have a crack. This made a lot of lasagna.
It did. I got 4 lasagnas out of this
mix. I had to make one for the kids
without the jalapenos and then and the wife she I always
thought she hated lasagna but she hates the premade ones like
that you get from the supermarket so she even recalls
the favorite thing I ever cooked for her.
Once I did a pumpkin and chorizo lasagna.
It's actually had some pumpkin in the fridge so threw some of
that in the meat sauce for hers and we smashed that last night.
I'm so hungry now, I don't know what to say.
I'm kind of like a little bit speechless.
I'm like, just fucking bring it out.
I'll put it in. My mouth fucking.
Let's bring it out Brown. We're not going to score highly
with presentation this week, but what we lack in visual appeal,
we're going to make up with a mouth gasm, all right.
So damn hungry. I mean, you could really go to
town with this sort of hybrid, you know, you could swap out the
the lasagna sheets for tortillas or something like that is.
She hot. Yeah, it's got a bit going on.
I'm kind of a more crunchy bit. Cheers mate.
Cheers. You know what, mate?
John Bates cheers. He's going to lose his mission.
One star, bro. Oh yeah, that's better than
Nana's. Bro that's the fucking best
lasagna you've ever had. That's good, eh?
I just think maybe it's the fact that we're friends for fucking
jalapenos. Bro jalapeno and cream cheese
can honestly make fucking everything better.
And obviously bacon. I mean, you're not going to get
close to your 5A day by substituting out all the.
Vegetables. That is sensational.
So good, eh? And no vegetable sauce.
No. Just cream cheese and cheese.
And the jalapenos is a win. It's such a good flavour, eh?
Where'd you get that mince from? The mince is great too.
So yeah, Mitch Meredith hooked me up with some goods from the
Winmara Family Meats, which you're going to be seeing and
hearing a lot more of them on the show that'll be making the
cookbook. Oh man, that was great.
So good, eh? Like really good.
That's the first time I've tried just that one.
So yeah, I'm real happy with it. But yeah, you don't need the
bechamel. You just throw the cream cheese
and the cheese in there and you could really go to town with
your hybrids and that sort of thing.
This is like a future school lasagna.
My wifes gonna hate me because she thinks her lasagna is pretty
good, but it ain't that good. All right, Lou.
All right, let's move on to our fuck up of the week.
And I mean, I have more questions that I do answers and
I really did try to look up what the hell is going on.
This is a video that was posted by Dallas Greek Socialites and
they promote service and social events in the Dallas Fort Worth
market. Let's watch.
Jesus, that could have been worse.
He's risked life and limb for a chicken wing.
He's busted him, too. Yeah.
All right. I know nothing about this, but I
think what it is is some sort of fraternity.
And that's where the Greek influence comes from.
And I think what happened is a gas bottle caught on fire.
And so there was, like, almost like mass panic.
And in the chaos, the guy who's filming it jumps off the back of
his truck, runs to a BBQ, steals like a drumstick, then runs back
to the truck, and then gets in trouble for it, all while
everyone's going crazy. Yeah, that's it.
If you watch the start of the video, it does make a bit of a
bang because the the hose that's connecting the, I mean, there's
the flare up there. So what's happened is that the
hose has caught fire, then someone's just come and grabbed
it and then disconnected, I think, which shoots a bit of a
flame ball out. But the amount of people there,
that shit could have got out of hand real quick.
So the guy picks it up at 1 stage.
He tries to save the day, but I think he realized as he's kind
of getting himself blown up. Yeah, so he's disconnected the
hose and yeah, he's just pulled it away because there's a flare
up in the smoker as well. So the old gas assist is, yeah.
Then he's run back with obviously a cloth or something
to to turn the gas itself off, but yeah, shit could have got
out of hand real quick. And yeah, in the distraction.
Oh mate, Nick's a wing. It's like this is my
opportunity, this. Is it?
This is my time to shine. He's been eyeing those wings off
for ages. Yeah, that's.
It you might have even sabotaged that gas bottle to make this
little wing heist. Jesus, chicken wings aren't that
pricey. Bro Alright, that's it, we're
done. That's it.
What was that 83? Rolling through them, we did the
live 1. Yeah, the Live 1 was an
experience but I reckon we should do a few more.
But yeah, if you wanna have the under seasoned, I mean we do
birthdays, bar mitzvahs, Christmas parties, all that sort
of thing. If you want under season live at
your event, jump in the DMS and for a nice little price we can
come and host whatever event you got going on.
Jay's not real keen on the idea but yeah mate stock was a blast.
Thanks to everyone that came and said G'day.
Plenty of high fives got to put a lot of faces to names and that
sort of thing. And they're even more inspired
now to keep this thing going on with the interaction we've had
over the last couple of weeks. And yeah, if you made it this
far, like subscribe, buy some merch, send us in your pics and.
See you next you. Is that what you want me to say?
Yeah, bro. See you next Tuesday.