1 00:00:00,240 --> 00:00:04,880 Welcome to episode 83 of the Under Season BBQ show and we've 2 00:00:04,880 --> 00:00:08,080 got a lot to unpack. The festival season's over and 3 00:00:08,080 --> 00:00:12,720 we are just getting warmed up for, I guess, our quiet season. 4 00:00:12,960 --> 00:00:15,520 You're looking fresh too. Fresh as a Daisy, mate. 5 00:00:15,520 --> 00:00:18,000 And yeah, don't adjust your screens. 6 00:00:18,000 --> 00:00:20,440 This is how it's meant to look. What does it say? 7 00:00:20,640 --> 00:00:25,600 Don't I love us, Jay? Yeah, we've been kitted out by 8 00:00:25,600 --> 00:00:27,240 the legends at the brisket department. 9 00:00:27,240 --> 00:00:31,520 Thanks heaps of the swag guys and you might be a bit of an 10 00:00:31,520 --> 00:00:33,960 under season drop coming up in the near future. 11 00:00:33,960 --> 00:00:35,840 Once we get our act together. Yeah, that's it. 12 00:00:36,120 --> 00:00:37,640 Alright, who's doing the intro this week? 13 00:00:37,640 --> 00:00:47,000 Someone legendary. Well, I'll be pissed and we've 14 00:00:47,040 --> 00:00:50,840 just done first place in pizza, so I will be proud. 15 00:00:51,480 --> 00:00:56,000 She's just done second place in love and you're watching the on 16 00:00:56,000 --> 00:01:03,000 the season barbecues your. That was coming to you live from 17 00:01:03,000 --> 00:01:06,080 meat stock Gippsland. After the guys filmed this the 18 00:01:06,080 --> 00:01:08,960 next day, they're like, I think we sent Jay an intro the other 19 00:01:08,960 --> 00:01:10,520 night. Well a real pissed so tell him 20 00:01:10,520 --> 00:01:12,960 to get rid of it. Nope, was supposed to buy 21 00:01:12,960 --> 00:01:16,080 Christian Perkins from the Northern Grillers BBQ team. 22 00:01:16,480 --> 00:01:18,800 And don't quote me because I'm not quite sure, but his 23 00:01:18,800 --> 00:01:22,080 partner's Natalie Barton and I think she's the talented 1. 24 00:01:22,160 --> 00:01:26,520 Yeah, well, they won first place in pizza at the SCA at meat 25 00:01:26,520 --> 00:01:28,240 stock, and they were super stoked. 26 00:01:28,240 --> 00:01:32,840 They dedicated the win to me. We all know how much pizza fiend 27 00:01:32,840 --> 00:01:35,480 we are here. But yeah, well done legends. 28 00:01:35,480 --> 00:01:39,800 And it's now immortalized on YouTube on the Under Season BBQ 29 00:01:39,800 --> 00:01:42,160 show. So they also sent us in this, 30 00:01:42,160 --> 00:01:44,680 and this was a little while ago before they sent us in that sort 31 00:01:44,680 --> 00:01:48,680 of drunken winning video there. But Christian used to Weld when 32 00:01:48,680 --> 00:01:52,920 he was 18 and now he's 41, and he dusted off his welding skills 33 00:01:52,920 --> 00:01:55,080 to make a fire table for Natalie. 34 00:01:55,360 --> 00:01:58,720 And he says, we attended Meat Stock Bendigo last year, and now 35 00:01:58,720 --> 00:02:01,360 I'm building barrel smokers ready for next year. 36 00:02:01,360 --> 00:02:04,840 We've got the bug. Damn that is a sick looking fire 37 00:02:04,840 --> 00:02:06,640 table I. And he's made it himself. 38 00:02:06,640 --> 00:02:08,840 So good. So this is the result of 39 00:02:08,840 --> 00:02:11,560 Natalie's cooking on that fire cage and this looks like great 40 00:02:11,560 --> 00:02:12,960 BBQ. How good's that? 41 00:02:12,960 --> 00:02:15,320 Perfect combo. We got the fabricator and the 42 00:02:15,320 --> 00:02:17,200 chef. Yeah, and they're winning. 43 00:02:17,200 --> 00:02:20,200 And they are winning. Right, but they won pizza and 44 00:02:20,200 --> 00:02:23,040 what do we wanna see? We wanna see that winning pizza. 45 00:02:23,280 --> 00:02:26,120 Right, send it in to us and let's get on with the show. 46 00:02:26,120 --> 00:02:28,200 What is in this episode? Right now, mate, we're not 47 00:02:28,200 --> 00:02:30,600 mucking around this week. We've got all the meat stocks 48 00:02:30,600 --> 00:02:33,600 done and dusted, so we're gonna have a big unpack of what went 49 00:02:33,600 --> 00:02:36,080 down. We've also debuting a new 50 00:02:36,080 --> 00:02:41,840 segment called Talk Shit Get Hit and I've got a bit of a hybrid 51 00:02:41,840 --> 00:02:43,760 on the menu. We're going to do a jalapeno pop 52 00:02:43,760 --> 00:02:45,760 lasagna, but you got to stay till the end. 53 00:02:46,120 --> 00:02:47,920 Let's go. All right, let's jump into it. 54 00:02:47,920 --> 00:02:49,720 We've got some news before we get started. 55 00:02:49,720 --> 00:02:52,040 We never start with the news, but this one's important. 56 00:02:52,040 --> 00:02:54,760 This is a biggie. So this is something we need to 57 00:02:54,760 --> 00:02:57,760 talk about. This photo was posted by Andrew 58 00:02:57,760 --> 00:02:59,360 Zimmerman. He is one of the biggest 59 00:02:59,360 --> 00:03:02,680 superstars on the Food Network, and he's standing next to MO 60 00:03:02,680 --> 00:03:06,280 Cason, Ernest Cervantes and Jess Proles on what looks to be the 61 00:03:06,280 --> 00:03:09,960 set of a TV show. If you put in the ChatGPT and 62 00:03:09,960 --> 00:03:13,760 said can you you put the four probably most prolific names in 63 00:03:13,760 --> 00:03:17,360 barbecue in one photo, this is probably what it would spit out. 64 00:03:17,360 --> 00:03:19,480 But this is not AI. This is real. 65 00:03:19,760 --> 00:03:23,120 So not since BBQ Pit Masters have I been more excited about a 66 00:03:23,120 --> 00:03:25,760 BBQ TV show. There's been a ton of BBQ 67 00:03:25,760 --> 00:03:29,040 related shows in the last 10 years, but nothing kind of hit 68 00:03:29,040 --> 00:03:31,640 the highs that that BBQ Pit Masters did for me. 69 00:03:31,880 --> 00:03:33,520 And this has all the right signs. 70 00:03:33,640 --> 00:03:36,920 Bloody oath it does. So BBQ pit masters, it ignited 71 00:03:36,920 --> 00:03:39,880 BBQ across the world, but I have a feeling that this is going to 72 00:03:39,880 --> 00:03:43,280 be something equally as special. For now, this is all we've got 73 00:03:43,280 --> 00:03:47,280 to go by this photo. But those four people we're all 74 00:03:47,280 --> 00:03:49,520 fucking huge fans of? Yes, we are. 75 00:03:49,520 --> 00:03:52,400 And the best part about it is three of them have all been 76 00:03:52,400 --> 00:03:55,720 celebrated guests at Meat Stock. Yes, except for Andrew 77 00:03:55,720 --> 00:03:58,120 Zimmerman. That's it Andrew, book a flight. 78 00:03:58,120 --> 00:04:01,160 See you next year mate. Right now 1 little tidbit of 79 00:04:01,160 --> 00:04:04,400 information I have a little birdie told me what they are 80 00:04:04,400 --> 00:04:08,160 making is something that's never been done before and it will be 81 00:04:08,160 --> 00:04:11,200 a changing of the guard in BBQ shows. 82 00:04:11,200 --> 00:04:13,200 That's a big. Call, that's it takes the 83 00:04:13,200 --> 00:04:15,920 pressure off us for being the guys that like to push the 84 00:04:15,920 --> 00:04:18,160 envelope. Well, the person that told me 85 00:04:18,160 --> 00:04:19,560 has all the credibility in the world. 86 00:04:19,560 --> 00:04:21,360 So yeah, let's see where this goes. 87 00:04:21,360 --> 00:04:24,640 And I'm super excited because BBQ kind of like hit a peak 88 00:04:24,640 --> 00:04:27,640 there for a little moment and I just feel like this is the 89 00:04:27,640 --> 00:04:30,760 reinvigoration that BBQ needs. This could be the future school 90 00:04:30,760 --> 00:04:32,840 of BBQ TVI. Like it? 91 00:04:32,960 --> 00:04:35,560 All right, so something to look forward to, but let's get 92 00:04:35,560 --> 00:04:37,320 started with our dishes of the week. 93 00:04:37,320 --> 00:04:40,560 And this one was posted by Chris Smith and he goes by The Wood 94 00:04:40,720 --> 00:04:43,720 fired feaster. And this dish is a surf and turf 95 00:04:43,800 --> 00:04:47,520 Far East Sunday roast. Settled down. 96 00:04:47,560 --> 00:04:50,480 That's fucking fantastic. So it's rib eye steak, king 97 00:04:50,480 --> 00:04:53,560 prawns, charred corn and broccoli with Jasmine rice. 98 00:04:53,720 --> 00:04:55,240 Where's? The roast part of it. 99 00:04:55,280 --> 00:04:59,680 He says it was all marinated and glazed in Poon's first pressed 100 00:04:59,680 --> 00:05:03,120 soy Everything Everywhere marinade, exo sauce, garlic 101 00:05:03,120 --> 00:05:07,360 sriracha and a Korean BBQ sauce. It was then cooked on the Kasai 102 00:05:07,360 --> 00:05:11,120 for the smoky char. The roast might just be the 103 00:05:11,120 --> 00:05:13,440 meat. Yeah, I'm not complaining, bro. 104 00:05:13,440 --> 00:05:16,760 If this is the future of Sunday roasts, sign me. 105 00:05:16,920 --> 00:05:18,680 Up. He then finished it with toasted 106 00:05:18,680 --> 00:05:21,560 sesame, crispy garlic chili crunch and chives. 107 00:05:21,680 --> 00:05:23,920 Yum. Unreal surf and turf. 108 00:05:23,920 --> 00:05:25,640 Elevated. So I went digging on the 109 00:05:25,640 --> 00:05:29,760 recipe's Instagram and this is a super crisp deboned free range 110 00:05:29,760 --> 00:05:33,600 chicken leg marinated in earthy Sri Lankan spices before flame 111 00:05:33,600 --> 00:05:37,440 roasting in the wood fired oven with horn beam splits. 112 00:05:38,080 --> 00:05:41,520 Yes, please. And this is a pork chop, crispy 113 00:05:41,520 --> 00:05:45,520 as Fucky says with a green peppercorn and veal sauce, duck 114 00:05:45,520 --> 00:05:49,840 fat roast tatties, buttered steamed cabolo, Nero salt, baked 115 00:05:49,880 --> 00:05:53,400 hot honey, beetroot and a dubious looking bendy honey 116 00:05:53,400 --> 00:05:55,760 roast carrot. This falls more into the roast 117 00:05:55,760 --> 00:05:58,440 spectrum as far as I'm concerned, but that's a banging 118 00:05:58,440 --> 00:06:00,640 plate of food mate. Look at the crackle around the 119 00:06:00,640 --> 00:06:01,520 edges. It's not. 120 00:06:01,520 --> 00:06:03,000 Crackle lacking, that's for sure. 121 00:06:03,200 --> 00:06:06,080 All right, go give him a follow at Wood Fired Feastar on 122 00:06:06,080 --> 00:06:09,000 Instagram. I'm starting to fucking my mouse 123 00:06:09,160 --> 00:06:11,560 whirring bro I'm so. Angry, but he's cooking all this 124 00:06:11,560 --> 00:06:13,080 in a wood fired pizza oven I think. 125 00:06:13,080 --> 00:06:16,040 Sick. All right, this dish you sent to 126 00:06:16,040 --> 00:06:20,280 me and it's by Pusheen Bistro and they opened in 2021 and they 127 00:06:20,280 --> 00:06:23,160 are a French Bistro located in Sydney, Australia. 128 00:06:23,240 --> 00:06:26,120 This dish put us down a rabbit hole. 129 00:06:26,400 --> 00:06:30,320 Take my strong hand. So I'm going to start by 130 00:06:30,320 --> 00:06:34,840 apologizing to the team and the crew at Pucine Bistro, because I 131 00:06:34,840 --> 00:06:36,920 must be living under a fucking rock. 132 00:06:36,920 --> 00:06:39,200 Yeah, that's it. This came to my attention. 133 00:06:39,200 --> 00:06:42,040 We featured something on Instagram where I think it was 134 00:06:42,040 --> 00:06:45,360 the pig's head pie, and someone said check out these guys. 135 00:06:45,360 --> 00:06:47,880 So I did. And we feel so stupid that 136 00:06:47,880 --> 00:06:51,360 they're only four hours down the road and we're not on our radar. 137 00:06:51,640 --> 00:06:55,360 No, and that dish you were just looking at is a comfy de de Dean 138 00:06:55,360 --> 00:06:58,880 of pigeon with pistachio, trumpet, potatoes and duck 139 00:06:58,880 --> 00:07:02,440 gizzard served with the radicchio and Raisin marmalade 140 00:07:02,440 --> 00:07:05,880 and a du gras finished with pinot de charande. 141 00:07:05,920 --> 00:07:08,720 Let's just give Jay a round of applause for getting all those 142 00:07:08,720 --> 00:07:09,760 French words out. I. 143 00:07:09,760 --> 00:07:11,880 Totally butchered the shit out of that he. 144 00:07:12,080 --> 00:07:15,240 Couldn't even type them out all. Right, so this is the tip of an 145 00:07:15,240 --> 00:07:20,880 iceberg and this is a tart O fromas de tete, otherwise known 146 00:07:20,880 --> 00:07:24,840 as a head cheese tart. The old snout pie, mate. 147 00:07:25,440 --> 00:07:28,640 Just on first glance, that's giving me flashbacks to the old 148 00:07:28,640 --> 00:07:32,520 Woman Weekly birthday cake magazine from way back in the 149 00:07:32,520 --> 00:07:35,200 day. But yeah, obviously with a pig's 150 00:07:35,200 --> 00:07:38,560 nose added. This is a pie of some sort with 151 00:07:38,560 --> 00:07:40,800 the pig's nose on it. It's green. 152 00:07:41,040 --> 00:07:42,800 That's it. All right. 153 00:07:42,800 --> 00:07:45,000 This is how it's served. Just for the record, at the 154 00:07:45,000 --> 00:07:47,040 restaurant there, how would you describe this? 155 00:07:47,360 --> 00:07:50,120 I can't describe this because it's just absolutely 156 00:07:50,120 --> 00:07:53,400 spectacular, but you've obviously got almost a terrain 157 00:07:53,400 --> 00:07:58,160 of, I guess, secondary cuts of pork sliced beautifully amongst 158 00:07:58,280 --> 00:08:02,320 a pie casing, some gelatin and some sort of almost, is that 159 00:08:02,320 --> 00:08:05,840 lime salt or something like that on the top and then beautifully 160 00:08:05,840 --> 00:08:09,360 presented on a nice white plate with some Pickles. 161 00:08:09,840 --> 00:08:11,400 And mustard. And mustard. 162 00:08:11,640 --> 00:08:14,920 All right, I'm going to skim through some more dishes because 163 00:08:14,920 --> 00:08:17,480 we could do an entire episode on these people. 164 00:08:17,480 --> 00:08:19,960 Yeah, that's it. And they're way too fancy for us 165 00:08:19,960 --> 00:08:21,040 too. I'm just going to add it. 166 00:08:21,240 --> 00:08:22,640 But this is next. Level stuff. 167 00:08:22,840 --> 00:08:25,640 Such next level. This one caught my high and I'll 168 00:08:25,640 --> 00:08:28,440 finish on this one. It's a pigeon neck sausage and 169 00:08:28,440 --> 00:08:30,680 they say we serve the whole bird, but this is just the 170 00:08:30,680 --> 00:08:34,120 sidecar for the dish. It's made with pork, pigeon 171 00:08:34,120 --> 00:08:37,640 liver, lardo, black pepper and grilled orange marmalade. 172 00:08:37,840 --> 00:08:41,080 Spectacular. And it looks like a bird's head. 173 00:08:41,360 --> 00:08:44,320 It is a bird's head bro. It's the actual head of the 174 00:08:44,320 --> 00:08:46,120 bird. All right, they've got a chef's 175 00:08:46,120 --> 00:08:47,400 hat, they've got their own merch. 176 00:08:47,400 --> 00:08:50,080 They won some bloody award in Paris, they got nominated for 177 00:08:50,080 --> 00:08:52,400 best new restaurant, they've won a golden knife. 178 00:08:52,400 --> 00:08:55,560 Nick Hill, one of the Co owners, just won Gourmet Travellers Chef 179 00:08:55,560 --> 00:08:57,880 of the year. So again, please accept our 180 00:08:57,880 --> 00:08:59,760 apologies. I'm sure we'll be talking about 181 00:08:59,760 --> 00:09:01,280 you guys a lot more in the future. 182 00:09:01,280 --> 00:09:03,920 That's it, and we've got to make our way down, that's for sure. 183 00:09:04,040 --> 00:09:06,840 This is right up our alley. Isn't it literally they're in an 184 00:09:06,840 --> 00:09:08,480 alley getting a cool photo taken? 185 00:09:09,320 --> 00:09:11,440 All right, that's a tough act to follow, but this one was sent to 186 00:09:11,440 --> 00:09:13,520 us by the Appalachian Old Whiskey. 187 00:09:13,520 --> 00:09:16,160 And this is Blueberry Moonshine Bison. 188 00:09:16,480 --> 00:09:18,320 Sick. Pretty good way to follow up. 189 00:09:18,320 --> 00:09:22,960 Though, so it was made with RM Rose Company BlackBerry whiskey 190 00:09:23,040 --> 00:09:26,600 and ranch and rifle gunpowder and four purpose rubs. 191 00:09:27,080 --> 00:09:30,680 It's just almost a Native American steak, Fritz. 192 00:09:31,320 --> 00:09:34,160 Like that analogy. So the bison was marinated 193 00:09:34,160 --> 00:09:37,280 overnight in the BlackBerry whiskey, covered with rubs and 194 00:09:37,280 --> 00:09:39,200 then it was reverse seed on the grill. 195 00:09:39,240 --> 00:09:42,720 It was served with a BlackBerry balsamic glaze made with butter, 196 00:09:42,720 --> 00:09:45,600 shallots, blackberries, crushed pink peppercorns, salt, 197 00:09:45,600 --> 00:09:49,080 blackberries, thyme, Rosemary, balsamic vinegar, brown sugar 198 00:09:49,080 --> 00:09:51,640 and then it was the glaze with more BlackBerry whiskey. 199 00:09:51,640 --> 00:09:54,520 Sign me up. It was then served with fries 200 00:09:54,520 --> 00:09:58,200 and veggies and washed down with a mint lemonade highball that 201 00:09:58,200 --> 00:10:00,240 also featured BlackBerry Whiskey I. 202 00:10:01,040 --> 00:10:04,240 See a theme happening here. He said it turned out amazing 203 00:10:04,240 --> 00:10:07,280 and this is mind blowing stuff for someone who's doing this at 204 00:10:07,280 --> 00:10:08,600 home. So sick. 205 00:10:08,600 --> 00:10:11,200 And that's not a knife. This is a knife. 206 00:10:11,400 --> 00:10:12,960 It's pretty cool. It's so sick. 207 00:10:13,120 --> 00:10:15,840 All right, let's move on to some other news because we've already 208 00:10:15,840 --> 00:10:17,480 been through the news, but we have other news. 209 00:10:17,480 --> 00:10:20,200 New news, meat stock 2026, the season's over. 210 00:10:20,200 --> 00:10:21,960 It's been a ride. I'm going to flick through some 211 00:10:21,960 --> 00:10:23,840 photos and you were going to fucking talk about it. 212 00:10:24,200 --> 00:10:27,240 What a photo that is. That is an amazing photo and 213 00:10:27,440 --> 00:10:30,120 that just goes to show what I missed out on because I did not 214 00:10:30,120 --> 00:10:34,520 attend the Toowoomba instalment due to moving into a new house 215 00:10:34,520 --> 00:10:36,320 and it being the Easter school holidays. 216 00:10:36,320 --> 00:10:41,760 But wow, what a sight. Well, we had 13,999 people there 217 00:10:41,760 --> 00:10:42,880 because you weren't fucking there. 218 00:10:42,880 --> 00:10:46,360 Oh shit, let the team down. So it was sold out, which is 219 00:10:46,360 --> 00:10:48,960 great, just in the nick of time, but 14,000 people. 220 00:10:48,960 --> 00:10:52,200 We also had about 6 1/2 thousand people on the Friday, so all up 221 00:10:52,200 --> 00:10:54,720 20,000 people over the weekend. It was huge. 222 00:10:54,840 --> 00:10:56,520 And that was just the Toowoomba one, yeah. 223 00:10:56,640 --> 00:10:58,520 Correct. And then we went to Gippsland. 224 00:10:58,520 --> 00:11:01,520 We did and we needed those fire pits because I believe this 225 00:11:01,520 --> 00:11:04,440 night was AI think it got down to two degrees. 226 00:11:04,440 --> 00:11:08,760 So going from 37 in Toowoomba to the next weekend of getting a 227 00:11:08,760 --> 00:11:13,760 maximum of 12 on the Saturday. I packed my hunting overalls 228 00:11:13,760 --> 00:11:16,400 mate and it was like walking around in a blanket because we 229 00:11:16,400 --> 00:11:17,840 needed it. It was cold. 230 00:11:17,960 --> 00:11:20,920 A lot of the scrims that did both events didn't actually. 231 00:11:20,920 --> 00:11:22,920 They only sort of looked at the forecast for Toowoomba and 232 00:11:22,920 --> 00:11:27,760 didn't pack long pants for Vic. And this is your waiters. 233 00:11:27,880 --> 00:11:29,800 When have you been duck hunting? No, no. 234 00:11:29,800 --> 00:11:32,800 These are just, I love wearing the overalls and I wanted to get 235 00:11:32,800 --> 00:11:35,480 some camo ones and when they showed up they were fully 236 00:11:35,480 --> 00:11:38,280 quilted and insulated. I was like fuck, I'm never gonna 237 00:11:38,280 --> 00:11:41,600 get a chance to wear these. Saw the forecast and was like 238 00:11:41,600 --> 00:11:43,680 wow. Dusted him off, pulled him out. 239 00:11:43,680 --> 00:11:46,640 I was cosy. Right, Steve Foy up on stage 240 00:11:46,640 --> 00:11:48,640 doing his thing. We had a heap of butchers come 241 00:11:48,640 --> 00:11:50,520 from Singapore, which is really, really cool. 242 00:11:50,760 --> 00:11:53,320 And there was plenty of the madness, or what do we call it, 243 00:11:53,320 --> 00:11:56,320 the bedlam, BBQ bands and bedlam that you'd expect at meat 244 00:11:56,320 --> 00:11:57,520 stocks. And weird shit happened. 245 00:11:57,520 --> 00:12:00,840 Yeah, I believe that's Tyson. They're doing a shoey through 246 00:12:00,840 --> 00:12:03,800 the head of a pig. So yeah, good times. 247 00:12:03,840 --> 00:12:06,440 Big ties. He's he's lost a few kilos since 248 00:12:06,440 --> 00:12:09,400 the last round of meat stock. And yeah, he's a man mountain. 249 00:12:09,400 --> 00:12:13,360 But yeah, these fire pits were probably the most, I guess, 250 00:12:13,680 --> 00:12:16,520 favorite attraction of the backstage area, that's for sure. 251 00:12:16,680 --> 00:12:20,320 All right over 60,000 people over 3 events in three different 252 00:12:20,320 --> 00:12:21,760 states. We had thousands of people 253 00:12:21,760 --> 00:12:24,160 camping on site with us BBQ competitions. 254 00:12:24,160 --> 00:12:27,240 The world butcher was the Jack Daniels fire kitchen. 255 00:12:27,240 --> 00:12:30,320 We had Michelin star John Bates, Charles was there, Dark side of 256 00:12:30,320 --> 00:12:33,680 the grill, Julia from Brazil. If you had anything to do with 257 00:12:33,680 --> 00:12:36,520 it, if you went to meat stock, helped out at meat stock, 258 00:12:36,520 --> 00:12:39,800 traded, sponsored anything from the bottom of my heart, thank 259 00:12:39,800 --> 00:12:41,720 you. Because it takes a village. 260 00:12:41,880 --> 00:12:44,320 It certainly does, and we're going to do a bit more of an 261 00:12:44,320 --> 00:12:47,840 unpack in a future episode of the Sydney event because it was 262 00:12:47,840 --> 00:12:49,960 just colossal. It's an episode in itself. 263 00:12:49,960 --> 00:12:53,720 We had the World Butcher Wars, we did our live show and the 264 00:12:53,720 --> 00:12:56,040 Fire Kitchen went absolutely nuts. 265 00:12:56,040 --> 00:12:58,320 And what a way to sign off the season. 266 00:12:58,640 --> 00:13:01,080 How are we going to top this I. Don't know mate. 267 00:13:01,760 --> 00:13:03,640 Look at that, it's a fucking BBQ city. 268 00:13:03,640 --> 00:13:06,880 We need a rest. All right, let's move on to 269 00:13:06,920 --> 00:13:12,440 write my BBQ with the number one Raider of BBQ online, Cy Luxton 270 00:13:12,840 --> 00:13:16,080 from Tasmania. All right, this platter was sent 271 00:13:16,080 --> 00:13:19,840 in to us by Big Red and he goes by Food is the Best Shit Ever on 272 00:13:19,840 --> 00:13:23,000 Instagram and we've discussed his food before, but I think 273 00:13:23,000 --> 00:13:25,040 this is the first time he's asked you to write. 274 00:13:25,040 --> 00:13:26,840 It he's throwing something in the ring. 275 00:13:26,840 --> 00:13:29,520 Also got the Stock Pot Kitchen, his restaurant up there in 276 00:13:29,520 --> 00:13:30,360 Lismore. Right. 277 00:13:30,360 --> 00:13:33,800 This is brisket, pork rib, beef ribs, pulled pork. 278 00:13:33,840 --> 00:13:36,360 And then that's about where the North that he stops. 279 00:13:36,600 --> 00:13:39,960 He's added to that grilled snapper, a grilled chook, crack 280 00:13:39,960 --> 00:13:43,600 fried chicken, sweet and sour cauliflower, fried rice, potato 281 00:13:43,600 --> 00:13:45,960 salad slower and cornbread with hot honey. 282 00:13:45,960 --> 00:13:48,960 This is. Actually a bit different because 283 00:13:49,000 --> 00:13:52,480 I've eaten at the stock pot kitchen and I've tried a lot of 284 00:13:52,480 --> 00:13:55,600 these things on this platter. So this could be as close as it 285 00:13:55,600 --> 00:13:58,640 gets to me actually raiding A platter, which I know something 286 00:13:58,640 --> 00:14:01,280 about. But you haven't eaten that 287 00:14:01,280 --> 00:14:03,120 snapper there. I haven't eaten that snapper. 288 00:14:03,120 --> 00:14:06,200 I didn't get a half a chook. Yeah, but what I can say is 289 00:14:06,200 --> 00:14:09,600 those sweet and sour cauliflower bites, mate, They are 290 00:14:09,800 --> 00:14:11,160 spectacular. They. 291 00:14:11,360 --> 00:14:12,640 Are I've had them too. Right. 292 00:14:12,640 --> 00:14:14,520 Oh, so we're looking for a score, right? 293 00:14:14,680 --> 00:14:16,160 This is it. Mate, even a score. 294 00:14:17,160 --> 00:14:19,320 I mean, you've got all the proteins and then some. 295 00:14:19,320 --> 00:14:21,520 He's gone nuts on the side and gonna have to go. 296 00:14:21,520 --> 00:14:26,280 Oh mate, it's a 9.5. That's a high score. 297 00:14:26,320 --> 00:14:29,720 It is a high score because I can attest to a lot of these things 298 00:14:29,720 --> 00:14:32,360 as to how good it is. This crack fried chicken, 299 00:14:32,680 --> 00:14:35,720 amazing. His low and slow BBQ is also 300 00:14:35,720 --> 00:14:37,520 amazing. You've got that beautiful bit of 301 00:14:37,520 --> 00:14:40,360 cornbread there. The sides are on point and the 302 00:14:40,360 --> 00:14:43,200 fact that he's thrown in a whole snapper and half a chook. 303 00:14:43,320 --> 00:14:46,640 Bring it on, baby. You'll put him and his score up 304 00:14:46,640 --> 00:14:48,320 with the heavy hitters from Texas. 305 00:14:48,440 --> 00:14:51,400 Yeah, he's not quite there, 'cause, you know, I don't know, 306 00:14:51,800 --> 00:14:54,960 We've just, we hold those guys in the Texas top 50. 307 00:14:55,360 --> 00:14:57,440 Oh, highly. So I don't know. 308 00:14:57,480 --> 00:15:01,800 But also too I don't know what the fuck I'm on about S 9.5 it 309 00:15:01,800 --> 00:15:03,680 is. Rodeo if you get the chance, the 310 00:15:03,680 --> 00:15:05,680 Stock pot kitchen in Lismore, Australia. 311 00:15:05,680 --> 00:15:08,360 Go and try his BBQ. We are personally both huge 312 00:15:08,360 --> 00:15:09,320 fans. That's it. 313 00:15:09,320 --> 00:15:10,760 Love your red. Rodeo. 314 00:15:10,760 --> 00:15:12,680 We have a new segment. What's it called? 315 00:15:12,680 --> 00:15:15,200 You name this one. Talk shit, get hit. 316 00:15:16,920 --> 00:15:18,720 I got really triggered. I got. 317 00:15:18,920 --> 00:15:20,280 I don't often get triggered anymore. 318 00:15:20,280 --> 00:15:22,080 I used to online maybe 10 years ago. 319 00:15:22,080 --> 00:15:24,480 I get triggered all the time and get into online arguments and I 320 00:15:24,480 --> 00:15:26,760 still do, but now I do it for entertainment value. 321 00:15:27,200 --> 00:15:29,520 But this one actually legitimately triggered me. 322 00:15:29,600 --> 00:15:33,200 Yes, but also too, you gave this guy a chance to back out of his 323 00:15:33,200 --> 00:15:36,320 statement and he chose to. Fight right? 324 00:15:36,320 --> 00:15:40,720 Chris Aldred chimed in with a post on the UK BBQ group. 325 00:15:40,760 --> 00:15:44,800 Not a comment but a post and he says Jamie Oliver talking 326 00:15:44,800 --> 00:15:47,760 rubbish on The One Show BBQ expert. 327 00:15:48,720 --> 00:15:51,400 MMM, this guy's taking a knife to a gunfight, mate. 328 00:15:51,480 --> 00:15:54,400 So The One Show is a bit of a sofa chat for celebrities and 329 00:15:54,400 --> 00:15:57,880 it's on the BBC. On TV in the UK it is. 330 00:15:57,880 --> 00:16:01,440 So I posted it's not too late to delete this before you end up on 331 00:16:01,440 --> 00:16:05,040 the under season BBQ show. I waited 24 hours, he hadn't 332 00:16:05,040 --> 00:16:07,600 deleted it and then I wrote it's now too late. 333 00:16:08,120 --> 00:16:09,960 And this is going to be a regular thing too. 334 00:16:09,960 --> 00:16:13,480 So anyone that wants to keep your notifications on and if you 335 00:16:13,480 --> 00:16:17,120 get a notification from J Beaumont or J Beaumont Meat 336 00:16:17,120 --> 00:16:20,960 Stock commenting on your thing, check it and it might be time 337 00:16:20,960 --> 00:16:25,200 for you to retract yourself. All right, this cookbook right 338 00:16:25,200 --> 00:16:27,840 here, it introduced me to American cuisine and more 339 00:16:27,840 --> 00:16:31,840 specifically, American BBQ. Jamie Oliver was in America 340 00:16:31,840 --> 00:16:35,400 discovering BBQ before the rest of the world even knew that 341 00:16:35,400 --> 00:16:38,480 American BBQ was cool. Yeah, I remember when this book 342 00:16:38,480 --> 00:16:41,960 came out, I was living in the UK and he had ATV show to go with 343 00:16:41,960 --> 00:16:43,880 it and it really opened my eyes too. 344 00:16:44,040 --> 00:16:48,040 Keep in mind Aaron Franklin was still running out of a BBQ food 345 00:16:48,360 --> 00:16:50,120 truck while he was doing this book. 346 00:16:50,240 --> 00:16:53,120 It was 2 years before Aaron Franklin even had a bricks and 347 00:16:53,120 --> 00:16:54,920 mortar. That's how ahead of his time 348 00:16:54,920 --> 00:16:56,560 Jamie was. Well, that's it. 349 00:16:56,560 --> 00:16:59,480 I mean it's not as if it's a new thing, it's just a lot of people 350 00:16:59,480 --> 00:17:02,200 are just getting into it now and think these guys are just 351 00:17:02,200 --> 00:17:04,800 cashing in. But do your fucking research 352 00:17:04,800 --> 00:17:07,640 bro. So when YouTube was a brand new 353 00:17:07,640 --> 00:17:11,599 thing, I mean, this was in 360 P, That's how new YouTube was. 354 00:17:11,880 --> 00:17:13,920 Jamie was cooking over live fire. 355 00:17:14,119 --> 00:17:18,599 And this was like 15 years ago. Such a British way of cooking 356 00:17:18,599 --> 00:17:21,319 though, like sitting down with your legs crossed with smoke in 357 00:17:21,319 --> 00:17:25,880 your face. He partnered with DJ BBQ who we 358 00:17:25,880 --> 00:17:28,960 think the world of and together they published the BBQ book 359 00:17:28,960 --> 00:17:32,600 featuring BBQ recipes. This was 12 years ago and his 360 00:17:32,600 --> 00:17:37,160 YouTube, Jamie's YouTube grew to millions and DJ was educating 361 00:17:37,160 --> 00:17:39,440 people on BBQ through that Channel. 362 00:17:39,800 --> 00:17:42,600 So sick. Jamie used his huge following to 363 00:17:42,600 --> 00:17:46,200 grow American style barbecue and DJ BBQ has since gone on to 364 00:17:46,200 --> 00:17:49,360 publish several acclaimed barbecue books as well. 365 00:17:49,400 --> 00:17:52,840 I had personally cooked dishes from this channel while I was 366 00:17:52,840 --> 00:17:55,240 getting into BBQ myself that these guys taught me. 367 00:17:55,280 --> 00:17:59,200 Yeah, so on that, I remember coming home from the UK when I 368 00:17:59,200 --> 00:18:02,640 was over there, my mum visited and I took my mum for lunch at 369 00:18:02,760 --> 00:18:06,760 one of Jamie's 15 restaurants and I purchased the Jamie's 370 00:18:06,760 --> 00:18:10,560 America book while I was there. Then moved back home to Tassie 371 00:18:10,560 --> 00:18:14,160 and decided to replicate some of the recipes, copied one of his 372 00:18:14,280 --> 00:18:17,360 chili con carne, the ingredients said brisket. 373 00:18:17,520 --> 00:18:21,120 And I actually remember asking my mum, mum, what cut of beef is 374 00:18:21,120 --> 00:18:22,400 brisket? I've never heard of it. 375 00:18:22,400 --> 00:18:25,320 And she was like, it's usually just thrown away or turned into 376 00:18:25,320 --> 00:18:28,400 mince, went down to the butcher. No, we don't do brisket. 377 00:18:28,400 --> 00:18:30,320 Had to use Chuck steak or something like that. 378 00:18:30,320 --> 00:18:33,600 So yeah, that was sort of my first intro to the word brisket. 379 00:18:33,800 --> 00:18:36,800 Well, together they did simplify BBQ. 380 00:18:37,000 --> 00:18:40,320 I had similar experiences, but I feel like together these two, 381 00:18:40,320 --> 00:18:42,760 they simplify BBQ, they made it approachable. 382 00:18:42,760 --> 00:18:45,920 And Jamie used his global platform to highlight offset 383 00:18:45,920 --> 00:18:49,760 cooking, wood smoke and proper fire management for home cooks. 384 00:18:49,920 --> 00:18:52,960 Hell yeah. Now Christian Stevenson AKA DJ 385 00:18:52,960 --> 00:18:57,200 BBQ, he told us Jamie collects grills, smoking and outdoor 386 00:18:57,200 --> 00:18:58,560 cookers. He loves it. 387 00:18:58,760 --> 00:19:01,960 He has probably the biggest collection of barbecues in the 388 00:19:01,960 --> 00:19:03,400 UK. Sick. 389 00:19:03,920 --> 00:19:07,880 And here's the real story. Jamie also has BBQ battle scars 390 00:19:08,720 --> 00:19:12,920 to prove his credibility. In 2011 he launched Barbacoa, a 391 00:19:12,920 --> 00:19:16,520 BBQ meets high end London restaurant with Adam Perry Lang. 392 00:19:16,720 --> 00:19:20,520 It was before it's time. It was live fire cooking at 393 00:19:20,520 --> 00:19:22,440 scale. They had a huge in house 394 00:19:22,440 --> 00:19:25,960 butchery and they were dry aging their beef and this was like 15 395 00:19:25,960 --> 00:19:27,680 years ago. So sick. 396 00:19:27,880 --> 00:19:29,640 It was live fire cooking at scale. 397 00:19:29,640 --> 00:19:32,720 They had multiple fire sources, smokers, grills, tandoors. 398 00:19:32,720 --> 00:19:36,600 Jamie didn't just talk about BBQ, he poured serious money, 399 00:19:36,880 --> 00:19:40,400 real pit masters, into a full scale restaurant behind it. 400 00:19:40,640 --> 00:19:42,760 And then he took the hit when it didn't work out. 401 00:19:43,120 --> 00:19:45,880 He led from the front. He just finished working on a 402 00:19:45,880 --> 00:19:49,800 new BBQ cookbook, BBQ Easy Grilling, big flavour. 403 00:19:49,800 --> 00:19:54,520 He says it's been a total labour of BBQ love. 90 recipes to show 404 00:19:54,520 --> 00:19:57,720 you just how brilliant and versatile barbecuing can be and 405 00:19:57,720 --> 00:20:00,600 it's available to buy right now. It just came out sick. 406 00:20:00,800 --> 00:20:04,560 So Chris, this is him. Chris Aldred, I would say with 407 00:20:04,560 --> 00:20:06,440 all due respect, but I don't think you deserve any. 408 00:20:06,520 --> 00:20:10,360 Jamie put more on the line and promoted BBQ more. 409 00:20:10,680 --> 00:20:12,920 This is from us. I don't know if you feel the 410 00:20:12,920 --> 00:20:14,200 same way. I'm here with you. 411 00:20:14,280 --> 00:20:16,840 Anyone on the planet? He's got a fair reach. 412 00:20:17,240 --> 00:20:20,240 I'll fucking die on this hill. Why didn't we put him in our 413 00:20:20,240 --> 00:20:23,400 fucking top 50? Because he's not primarily BBQ, 414 00:20:23,400 --> 00:20:26,440 we put DJ in there and part of our rules was you had to be a 415 00:20:26,440 --> 00:20:29,720 real BBQ guy. Now, Jamie is a serious BBQ guy, 416 00:20:29,720 --> 00:20:31,680 but he really is known as being a chef. 417 00:20:31,920 --> 00:20:34,960 And to be honest, he's a fucking great chef that dabbles in BBQ. 418 00:20:34,960 --> 00:20:38,240 That's the truth of it, right? But he used his platform to 419 00:20:38,240 --> 00:20:41,600 basically launch BBQ into millions of people's lives. 420 00:20:41,760 --> 00:20:43,680 That's it. So yes, he didn't quite 421 00:20:43,680 --> 00:20:48,200 technically make our top 50 people in BBQ, but DJ did on his 422 00:20:48,200 --> 00:20:52,200 behalf, and I just feel like if he wasn't a celebrity chef, he 423 00:20:52,200 --> 00:20:53,960 would have made that list. Anyway, yes, sick. 424 00:20:54,360 --> 00:20:56,320 All right. And for the record, because we 425 00:20:56,320 --> 00:20:59,080 went looking, this is Chris's barbecue. 426 00:21:01,400 --> 00:21:05,920 Think you need to buy some books bro and follow some recipes but 427 00:21:05,920 --> 00:21:08,880 Nah it's all good banter. It is all good banter and Chris, 428 00:21:08,880 --> 00:21:10,960 like, we enjoy the banter. So I know we've given you a bit 429 00:21:10,960 --> 00:21:13,200 of shit, bro, but if you're gonna call out Jamie Oliver, 430 00:21:13,440 --> 00:21:16,000 we're gonna have his back. Yeah, do your own research. 431 00:21:16,400 --> 00:21:18,840 Alright, let's move on. You've got yourself a new 432 00:21:18,840 --> 00:21:20,800 friend. I believe I do. 433 00:21:20,800 --> 00:21:23,120 Yeah, I don't know. I don't know how I feel about 434 00:21:23,120 --> 00:21:24,640 this. Who is this? 435 00:21:25,040 --> 00:21:28,600 This is Chase Matthew, the country superstar who Co 436 00:21:28,640 --> 00:21:31,720 headlined the meat stock in Toowoomba and Gippsland. 437 00:21:31,880 --> 00:21:33,200 And you painted him. I did. 438 00:21:33,200 --> 00:21:36,720 So basically what happened was Chase mentioned to one of the 439 00:21:36,720 --> 00:21:39,720 backstage girls that he loved all the artwork, getting around 440 00:21:39,720 --> 00:21:41,960 meat stock, and they mentioned that I was going to be at 441 00:21:41,960 --> 00:21:45,040 Gippsland and he wanted to come say good day and potentially 442 00:21:45,040 --> 00:21:48,360 talk doing a bit of merch. So I said, how about I sweeten 443 00:21:48,360 --> 00:21:51,320 the deal and I do a caricature of him up on the wall. 444 00:21:51,320 --> 00:21:53,280 So they checked it, their manager saw it, and he's like, 445 00:21:53,280 --> 00:21:55,160 cool, we're going to to keep this a secret. 446 00:21:55,160 --> 00:21:57,120 Chase doesn't know about it. When he shows up on the 447 00:21:57,120 --> 00:21:58,960 Saturday, we'll bring him to the wall to meet you. 448 00:21:59,000 --> 00:22:00,960 And yeah, he was pretty stoked, which was cool. 449 00:22:00,960 --> 00:22:04,480 So, yeah, good to make new friends and and meet new people 450 00:22:04,480 --> 00:22:05,760 from all around the world. Yeah. 451 00:22:05,760 --> 00:22:09,960 He was arguing with his manager that this two plywood panels 452 00:22:09,960 --> 00:22:14,120 were making their way back to Tennessee to end up in his 453 00:22:14,120 --> 00:22:17,040 house. So I said don't worry about that 454 00:22:17,040 --> 00:22:19,240 bro, just fly me over and I'll paint your barn. 455 00:22:19,360 --> 00:22:22,320 Well, is this the kind of like awkward cuddle that two men in 456 00:22:22,320 --> 00:22:23,920 like matching camo give themselves? 457 00:22:23,920 --> 00:22:26,920 Well this is the end of the cuddle you know this is a real 458 00:22:26,920 --> 00:22:29,480 bro hug man and the photographers only caught the 459 00:22:29,480 --> 00:22:31,440 end. And the funniest part about it 460 00:22:31,440 --> 00:22:35,760 all is you actually posted this on the under season page and of 461 00:22:35,760 --> 00:22:39,160 all the photos you took this is the one Chase re shared and it 462 00:22:39,160 --> 00:22:40,680 was the only one without me in it. 463 00:22:43,360 --> 00:22:46,200 He's a cool cat. He's wearing a Meat Game podcast 464 00:22:46,200 --> 00:22:48,760 hat there as well. And I'll go on the record and 465 00:22:48,760 --> 00:22:52,520 say this, he's a country boy. He sings country music, but he 466 00:22:52,520 --> 00:22:54,360 had some heavy riffs. He did. 467 00:22:54,360 --> 00:22:56,560 They had double kicks in their drums bro. 468 00:22:56,800 --> 00:23:00,240 He sung ACDC, Rage Against the Machine, The Red Hot Chili 469 00:23:00,240 --> 00:23:02,280 Peppers. It was mind blowingly good. 470 00:23:02,280 --> 00:23:05,000 But then he jumped on drums and did the Black Eyed Peas. 471 00:23:05,760 --> 00:23:08,240 He mixed it right up. But if you listen to some of his 472 00:23:08,240 --> 00:23:11,240 stuff, these country boys aren't letting the genre define them 473 00:23:11,240 --> 00:23:12,840 anymore. This new wave, you know, he's, 474 00:23:12,920 --> 00:23:15,920 he's got hip hop beats and drum machines and trap beats and that 475 00:23:15,920 --> 00:23:17,240 sort of thing in a lot of his stuff. 476 00:23:17,240 --> 00:23:19,720 So they're just like, as long as they're still saying y'all, I 477 00:23:19,720 --> 00:23:22,560 guess it's still country, right? But I don't think any one of 478 00:23:22,560 --> 00:23:25,360 those 14,000 people in that crowd disliked his set. 479 00:23:25,480 --> 00:23:28,560 Everybody loved it. Yeah, I mean, that's a long way 480 00:23:28,560 --> 00:23:32,720 back, that photo and even the guys up near the sign are still 481 00:23:32,720 --> 00:23:34,400 pretty into it. Rightio. 482 00:23:34,400 --> 00:23:37,640 He then wrapped up the night with meat stock BBQ platter. 483 00:23:37,640 --> 00:23:40,000 And where the fuck was my invite? 484 00:23:40,000 --> 00:23:42,240 Because it seems like you're there. 485 00:23:42,640 --> 00:23:43,880 I'm not What happened? Who? 486 00:23:43,880 --> 00:23:47,000 Cooked this. So this was cooked by Milan 487 00:23:47,320 --> 00:23:51,040 Lucas and our superstar Beck, who does a lot of the backstage 488 00:23:51,040 --> 00:23:54,080 cooking. This is a classic Texas platter. 489 00:23:54,080 --> 00:23:57,480 I rated this one high in the 9 point nines when I saw this 490 00:23:57,480 --> 00:23:59,080 mate. But yeah, this was sort of a 491 00:23:59,080 --> 00:24:02,960 feed for all chasers crew and also Austin there in the middle. 492 00:24:02,960 --> 00:24:06,080 How daunting would it? These guys grew up on this food, 493 00:24:06,080 --> 00:24:07,560 bro. They're from Tennessee, you 494 00:24:07,560 --> 00:24:10,640 know, they're from Texas. This is the type of food they 495 00:24:10,640 --> 00:24:13,840 probably had at their grandma's place and they were absolutely 496 00:24:13,840 --> 00:24:16,600 blown away with how good it was. It looks great. 497 00:24:16,600 --> 00:24:19,520 You wouldn't go cooking pasta from scratch for an Italian, 498 00:24:19,520 --> 00:24:22,520 would you? So you're not supposed to do BBQ 499 00:24:22,520 --> 00:24:25,000 for an American? Well, they did and they smashed 500 00:24:25,000 --> 00:24:25,760 it. Well done. 501 00:24:25,920 --> 00:24:26,760 All right. It's awesome. 502 00:24:26,760 --> 00:24:29,840 So if you're a band backstage, this is what you get fed? 503 00:24:29,840 --> 00:24:31,800 That's crazy. And if you're Morgan Evans, you 504 00:24:31,800 --> 00:24:33,720 jump in the fire kitchen and cook it yourself. 505 00:24:34,040 --> 00:24:35,360 They made him cook his own steaks. 506 00:24:35,480 --> 00:24:37,200 Yeah, that's it. And he did a good job. 507 00:24:37,240 --> 00:24:38,880 Yeah. All right, let's move on and 508 00:24:38,880 --> 00:24:41,560 wrap this up. This is the recipe of the week. 509 00:24:41,560 --> 00:24:43,200 It's your time to shine. What are we doing? 510 00:24:43,400 --> 00:24:45,840 Right. Are we doing a jalapeno Papa 511 00:24:45,840 --> 00:24:47,880 lasagna? You're big into the poppers 512 00:24:47,880 --> 00:24:48,760 these days. I am. 513 00:24:48,760 --> 00:24:53,000 I'm trying to poppify everything but this just works, you know? 514 00:24:53,000 --> 00:24:56,120 Like I've replaced the shitty old bechamel sauce that you 515 00:24:56,120 --> 00:24:59,680 normally have in between the layers and we've gone with some 516 00:24:59,680 --> 00:25:03,720 jalapeno bacon cream cheese to hold it all together and I 517 00:25:03,720 --> 00:25:05,960 reckon it's a fucking winner. Tell me what's going on. 518 00:25:06,160 --> 00:25:07,600 Right. Oh, So what we're going to do is 519 00:25:07,600 --> 00:25:11,640 we're just going to fry off our bacon there in some tallow, get 520 00:25:11,640 --> 00:25:14,720 it sort of rendered down a bit, and then add some jalapenos so 521 00:25:14,720 --> 00:25:17,240 that they sort of lose their crunch through the whole thing. 522 00:25:17,720 --> 00:25:21,400 Then in another pan, we've got some onion, some garlic, and 523 00:25:21,400 --> 00:25:24,880 then we're gonna throw in some beautiful mince there from 524 00:25:25,000 --> 00:25:27,640 Winmara family meets there and Taree. 525 00:25:27,680 --> 00:25:29,040 Yeah. So what we're doing is we're 526 00:25:29,040 --> 00:25:32,800 sort of making the meat sauce. So we're deglazing the pan there 527 00:25:32,800 --> 00:25:35,080 with a bit of white wine. That's just the way I do it. 528 00:25:35,080 --> 00:25:38,800 Then I've thrown in some condensed tomato soup just so 529 00:25:38,800 --> 00:25:43,160 it's basically really simple beef and tomato sauce. 530 00:25:43,440 --> 00:25:46,280 Once it's sort of that saucy consistency, we've taken that 531 00:25:46,280 --> 00:25:48,240 off the heat. Then we're a assembling our 532 00:25:48,240 --> 00:25:50,680 cream cheese. So we've got our damn Yankee 533 00:25:50,680 --> 00:25:53,400 Texas BBQ. We've gone the Chief Burger 534 00:25:53,400 --> 00:25:55,800 blend there. So this is just sort of what I 535 00:25:55,800 --> 00:25:57,480 would consider goes into a popper. 536 00:25:57,600 --> 00:26:00,120 So I've got the cream cheese, the bacon, the jalapeno, and 537 00:26:00,120 --> 00:26:02,080 then the rub. Mixed it all up. 538 00:26:02,080 --> 00:26:05,320 That bacon was still a bit warm. So the cream cheese has become a 539 00:26:05,320 --> 00:26:08,040 lot more, I guess, usable and spreadable. 540 00:26:08,360 --> 00:26:09,800 Then we're building our lasagnas. 541 00:26:09,800 --> 00:26:13,360 We've got the pasta sheet on the bottom, cream cheese mix and 542 00:26:13,360 --> 00:26:15,440 some cheese on top. Then we're hitting it with the 543 00:26:15,440 --> 00:26:17,640 meat sauce, doing that three times. 544 00:26:17,720 --> 00:26:19,280 That's our lasagna. Yeah. 545 00:26:19,280 --> 00:26:21,280 And then what we've done, we've thrown that in the trigger. 546 00:26:21,280 --> 00:26:25,480 We've cranked it right up to about 395 Fahrenheit, so around 547 00:26:25,480 --> 00:26:27,320 the 200 Celsius. Yeah. 548 00:26:27,320 --> 00:26:29,840 Essentially, you don't need to go too hard with the cooking 549 00:26:29,840 --> 00:26:32,560 because the only thing that's not cooked in this process is 550 00:26:32,560 --> 00:26:35,160 the lasagna sheet. Yeah, that's got a nice little 551 00:26:35,240 --> 00:26:38,040 bubble down the side there. And fuck, I can't take it 552 00:26:38,040 --> 00:26:40,400 anymore, mate. Let's whip it out and slice her 553 00:26:40,400 --> 00:26:42,560 up and have a crack. This made a lot of lasagna. 554 00:26:42,840 --> 00:26:44,680 It did. I got 4 lasagnas out of this 555 00:26:44,680 --> 00:26:46,320 mix. I had to make one for the kids 556 00:26:46,320 --> 00:26:49,760 without the jalapenos and then and the wife she I always 557 00:26:49,760 --> 00:26:53,040 thought she hated lasagna but she hates the premade ones like 558 00:26:53,040 --> 00:26:56,360 that you get from the supermarket so she even recalls 559 00:26:56,360 --> 00:26:58,000 the favorite thing I ever cooked for her. 560 00:26:58,000 --> 00:27:00,480 Once I did a pumpkin and chorizo lasagna. 561 00:27:00,720 --> 00:27:03,480 It's actually had some pumpkin in the fridge so threw some of 562 00:27:03,480 --> 00:27:06,360 that in the meat sauce for hers and we smashed that last night. 563 00:27:06,920 --> 00:27:08,840 I'm so hungry now, I don't know what to say. 564 00:27:08,840 --> 00:27:10,520 I'm kind of like a little bit speechless. 565 00:27:10,520 --> 00:27:11,960 I'm like, just fucking bring it out. 566 00:27:11,960 --> 00:27:13,240 I'll put it in. My mouth fucking. 567 00:27:13,240 --> 00:27:16,360 Let's bring it out Brown. We're not going to score highly 568 00:27:16,360 --> 00:27:24,120 with presentation this week, but what we lack in visual appeal, 569 00:27:24,120 --> 00:27:30,040 we're going to make up with a mouth gasm, all right. 570 00:27:35,480 --> 00:27:41,760 So damn hungry. I mean, you could really go to 571 00:27:41,760 --> 00:27:44,760 town with this sort of hybrid, you know, you could swap out the 572 00:27:44,760 --> 00:27:48,000 the lasagna sheets for tortillas or something like that is. 573 00:27:48,640 --> 00:27:50,680 She hot. Yeah, it's got a bit going on. 574 00:27:50,680 --> 00:27:53,480 I'm kind of a more crunchy bit. Cheers mate. 575 00:27:53,480 --> 00:27:54,360 Cheers. You know what, mate? 576 00:27:54,360 --> 00:27:58,040 John Bates cheers. He's going to lose his mission. 577 00:27:58,040 --> 00:28:03,280 One star, bro. Oh yeah, that's better than 578 00:28:03,280 --> 00:28:04,880 Nana's. Bro that's the fucking best 579 00:28:04,880 --> 00:28:06,480 lasagna you've ever had. That's good, eh? 580 00:28:07,320 --> 00:28:09,960 I just think maybe it's the fact that we're friends for fucking 581 00:28:09,960 --> 00:28:12,520 jalapenos. Bro jalapeno and cream cheese 582 00:28:12,520 --> 00:28:14,680 can honestly make fucking everything better. 583 00:28:14,680 --> 00:28:20,680 And obviously bacon. I mean, you're not going to get 584 00:28:20,680 --> 00:28:25,680 close to your 5A day by substituting out all the. 585 00:28:25,680 --> 00:28:28,240 Vegetables. That is sensational. 586 00:28:28,280 --> 00:28:32,400 So good, eh? And no vegetable sauce. 587 00:28:32,480 --> 00:28:34,760 No. Just cream cheese and cheese. 588 00:28:35,120 --> 00:28:38,000 And the jalapenos is a win. It's such a good flavour, eh? 589 00:28:38,000 --> 00:28:40,120 Where'd you get that mince from? The mince is great too. 590 00:28:40,200 --> 00:28:43,520 So yeah, Mitch Meredith hooked me up with some goods from the 591 00:28:43,520 --> 00:28:46,160 Winmara Family Meats, which you're going to be seeing and 592 00:28:46,160 --> 00:28:48,880 hearing a lot more of them on the show that'll be making the 593 00:28:48,880 --> 00:28:53,600 cookbook. Oh man, that was great. 594 00:28:53,600 --> 00:28:55,920 So good, eh? Like really good. 595 00:28:57,080 --> 00:28:59,000 That's the first time I've tried just that one. 596 00:28:59,000 --> 00:29:01,680 So yeah, I'm real happy with it. But yeah, you don't need the 597 00:29:01,680 --> 00:29:03,560 bechamel. You just throw the cream cheese 598 00:29:03,560 --> 00:29:05,800 and the cheese in there and you could really go to town with 599 00:29:05,800 --> 00:29:07,240 your hybrids and that sort of thing. 600 00:29:07,240 --> 00:29:09,360 This is like a future school lasagna. 601 00:29:09,880 --> 00:29:12,600 My wifes gonna hate me because she thinks her lasagna is pretty 602 00:29:12,600 --> 00:29:15,480 good, but it ain't that good. All right, Lou. 603 00:29:15,480 --> 00:29:17,440 All right, let's move on to our fuck up of the week. 604 00:29:17,440 --> 00:29:20,720 And I mean, I have more questions that I do answers and 605 00:29:20,720 --> 00:29:23,440 I really did try to look up what the hell is going on. 606 00:29:23,440 --> 00:29:27,760 This is a video that was posted by Dallas Greek Socialites and 607 00:29:27,760 --> 00:29:31,320 they promote service and social events in the Dallas Fort Worth 608 00:29:31,320 --> 00:29:32,560 market. Let's watch. 609 00:29:39,480 --> 00:29:40,880 Jesus, that could have been worse. 610 00:29:51,920 --> 00:29:54,560 He's risked life and limb for a chicken wing. 611 00:29:54,760 --> 00:29:55,960 He's busted him, too. Yeah. 612 00:30:00,080 --> 00:30:02,480 All right. I know nothing about this, but I 613 00:30:02,480 --> 00:30:05,280 think what it is is some sort of fraternity. 614 00:30:05,280 --> 00:30:07,440 And that's where the Greek influence comes from. 615 00:30:07,840 --> 00:30:10,800 And I think what happened is a gas bottle caught on fire. 616 00:30:10,800 --> 00:30:13,040 And so there was, like, almost like mass panic. 617 00:30:13,400 --> 00:30:17,280 And in the chaos, the guy who's filming it jumps off the back of 618 00:30:17,280 --> 00:30:21,880 his truck, runs to a BBQ, steals like a drumstick, then runs back 619 00:30:21,880 --> 00:30:24,320 to the truck, and then gets in trouble for it, all while 620 00:30:24,320 --> 00:30:26,240 everyone's going crazy. Yeah, that's it. 621 00:30:26,240 --> 00:30:29,000 If you watch the start of the video, it does make a bit of a 622 00:30:29,000 --> 00:30:32,240 bang because the the hose that's connecting the, I mean, there's 623 00:30:32,240 --> 00:30:34,920 the flare up there. So what's happened is that the 624 00:30:34,920 --> 00:30:37,560 hose has caught fire, then someone's just come and grabbed 625 00:30:37,560 --> 00:30:40,440 it and then disconnected, I think, which shoots a bit of a 626 00:30:40,440 --> 00:30:43,320 flame ball out. But the amount of people there, 627 00:30:43,320 --> 00:30:46,240 that shit could have got out of hand real quick. 628 00:30:46,440 --> 00:30:48,240 So the guy picks it up at 1 stage. 629 00:30:48,240 --> 00:30:51,600 He tries to save the day, but I think he realized as he's kind 630 00:30:51,600 --> 00:30:54,560 of getting himself blown up. Yeah, so he's disconnected the 631 00:30:54,560 --> 00:30:57,520 hose and yeah, he's just pulled it away because there's a flare 632 00:30:57,520 --> 00:31:00,840 up in the smoker as well. So the old gas assist is, yeah. 633 00:31:01,200 --> 00:31:04,480 Then he's run back with obviously a cloth or something 634 00:31:04,480 --> 00:31:08,440 to to turn the gas itself off, but yeah, shit could have got 635 00:31:08,440 --> 00:31:10,920 out of hand real quick. And yeah, in the distraction. 636 00:31:10,920 --> 00:31:13,720 Oh mate, Nick's a wing. It's like this is my 637 00:31:13,720 --> 00:31:14,840 opportunity, this. Is it? 638 00:31:14,840 --> 00:31:17,560 This is my time to shine. He's been eyeing those wings off 639 00:31:17,560 --> 00:31:19,040 for ages. Yeah, that's. 640 00:31:19,160 --> 00:31:21,880 It you might have even sabotaged that gas bottle to make this 641 00:31:21,880 --> 00:31:24,840 little wing heist. Jesus, chicken wings aren't that 642 00:31:24,840 --> 00:31:27,000 pricey. Bro Alright, that's it, we're 643 00:31:27,000 --> 00:31:27,920 done. That's it. 644 00:31:29,560 --> 00:31:32,800 What was that 83? Rolling through them, we did the 645 00:31:32,840 --> 00:31:35,000 live 1. Yeah, the Live 1 was an 646 00:31:35,000 --> 00:31:37,680 experience but I reckon we should do a few more. 647 00:31:37,680 --> 00:31:41,400 But yeah, if you wanna have the under seasoned, I mean we do 648 00:31:41,400 --> 00:31:44,520 birthdays, bar mitzvahs, Christmas parties, all that sort 649 00:31:44,520 --> 00:31:46,200 of thing. If you want under season live at 650 00:31:46,200 --> 00:31:50,560 your event, jump in the DMS and for a nice little price we can 651 00:31:50,560 --> 00:31:52,760 come and host whatever event you got going on. 652 00:31:52,760 --> 00:31:55,960 Jay's not real keen on the idea but yeah mate stock was a blast. 653 00:31:55,960 --> 00:31:57,640 Thanks to everyone that came and said G'day. 654 00:31:57,640 --> 00:32:01,040 Plenty of high fives got to put a lot of faces to names and that 655 00:32:01,040 --> 00:32:03,440 sort of thing. And they're even more inspired 656 00:32:03,440 --> 00:32:06,520 now to keep this thing going on with the interaction we've had 657 00:32:06,520 --> 00:32:09,200 over the last couple of weeks. And yeah, if you made it this 658 00:32:09,200 --> 00:32:12,840 far, like subscribe, buy some merch, send us in your pics and. 659 00:32:12,840 --> 00:32:14,720 See you next you. Is that what you want me to say? 660 00:32:14,760 --> 00:32:16,640 Yeah, bro. See you next Tuesday.