1 00:00:00,040 --> 00:00:06,800 Episode 85. 85 of the under seasoned undisputed BBQ show I 2 00:00:06,800 --> 00:00:08,840 feel like. Shit, I look like shit. 3 00:00:08,920 --> 00:00:11,760 My dye has like dripped out of my beard. 4 00:00:11,760 --> 00:00:14,080 I haven't had a haircut. I haven't had a shave. 5 00:00:15,080 --> 00:00:17,280 I'm tired. Yeah, this poor fella has been 6 00:00:17,280 --> 00:00:19,760 on a heap of long haul flights and about to go on a couple 7 00:00:19,760 --> 00:00:21,560 more. So get the world's tiniest 8 00:00:21,560 --> 00:00:25,840 violin and welcome to episode 85 of the Under Season BBQ Show 9 00:00:25,840 --> 00:00:29,000 with me and Jay who's doing our intro. 10 00:00:29,000 --> 00:00:32,240 Let's watch. Hey, this is Casey McLean, 11 00:00:32,320 --> 00:00:35,560 America's most famous comedian, and you were watching the Under 12 00:00:35,560 --> 00:00:40,520 Season BBQ show, which by the way, I got offered $700,000 to 13 00:00:40,520 --> 00:00:43,320 do the Kevin Hart Roast and I go, no, not going to do it, 14 00:00:43,440 --> 00:00:45,880 $700,000. By the way, that's like 2 15 00:00:45,880 --> 00:00:49,600 million squid or whatever you British prisoner colony people 16 00:00:49,600 --> 00:00:52,680 call your money. That's like 2 million squid. 17 00:00:53,360 --> 00:00:55,480 And I was like, no, not taking it. 18 00:00:55,720 --> 00:01:00,280 I'm not taking it because the Under Season BBQ boys, the meat 19 00:01:00,280 --> 00:01:02,920 stock boys, they're more important to me. 20 00:01:03,440 --> 00:01:08,080 Also, they offered me 3,000,000 squid to do meat stock this 21 00:01:08,080 --> 00:01:09,400 year. I can't believe it. 22 00:01:10,200 --> 00:01:14,760 I have a contract right here. It says, dear Casey, we wouldn't 23 00:01:14,760 --> 00:01:19,080 let you come to Australia to do meat stock if you gave us 24 00:01:19,080 --> 00:01:28,160 3,000,000 squid. I got to see if I can get 25 00:01:28,160 --> 00:01:29,280 Netflix back on the phone. Hold on. 26 00:01:31,200 --> 00:01:34,080 What a legend. How did we meet Casey? 27 00:01:34,320 --> 00:01:37,960 We sort of met him by accident because yeah, the story goes, a 28 00:01:37,960 --> 00:01:42,280 while back he also had an under seasoned show on YouTube. 29 00:01:42,560 --> 00:01:45,800 He did, and not that long after we launched. 30 00:01:45,800 --> 00:01:49,360 Now keep in mind we didn't launch the Under Season BBQ 31 00:01:49,360 --> 00:01:52,320 show. We launched the Over Season BBQ 32 00:01:52,320 --> 00:01:54,160 show. But then we found out somebody 33 00:01:54,160 --> 00:01:57,560 else already had that name. So we switched to the Under 34 00:01:57,560 --> 00:02:01,280 Season BBQ show and about two months later they popped up with 35 00:02:01,280 --> 00:02:04,440 the Under Season BBQ show. We had a bit of banter between 36 00:02:04,440 --> 00:02:06,440 US and then they were kind enough to change the name of 37 00:02:06,440 --> 00:02:09,039 their podcast to the Unseasoned Podcast. 38 00:02:09,080 --> 00:02:11,200 Yes, very laughable lads about it. 39 00:02:11,200 --> 00:02:14,760 We decided to sort of almost have a bit of pretend wrestling 40 00:02:14,760 --> 00:02:17,800 beef going on there back and forwards, but Nah, these guys 41 00:02:17,800 --> 00:02:21,240 are good sports. Very proud Seattle natives from 42 00:02:21,240 --> 00:02:23,840 over in the US of A and we love you boys. 43 00:02:23,840 --> 00:02:27,520 So when they started their podcast they were getting 1000 44 00:02:27,520 --> 00:02:31,680 views on every episode, but about a year ago they stopped 45 00:02:31,680 --> 00:02:33,520 posting. Wonder why? 46 00:02:33,600 --> 00:02:37,920 So they did just 20 episodes of the unseasoned podcast. 47 00:02:38,400 --> 00:02:43,280 They got 785 subscribers. That's nothing to smirk at. 48 00:02:43,320 --> 00:02:45,200 No, but they gave up. They're quitters. 49 00:02:45,560 --> 00:02:47,000 Quitters. Starters. 50 00:02:47,000 --> 00:02:49,520 Yes. Doers and not finishers. 51 00:02:49,520 --> 00:02:53,000 There's a big difference. Now had they had the stamina 52 00:02:53,000 --> 00:02:56,360 that me and you have, they would have hit these sorts of heights. 53 00:02:57,280 --> 00:03:02,520 Oh, what? We don't have 350. 54 00:03:02,520 --> 00:03:03,640 I think there's a bit of lint there. 55 00:03:03,640 --> 00:03:05,520 Can you just wipe that off for me, please? 56 00:03:07,200 --> 00:03:09,960 Oh, that's great. Fucking hell, forgot to put the 57 00:03:09,960 --> 00:03:12,120 decimal point in there. I was going to say, where's our 58 00:03:12,120 --> 00:03:14,040 plaque? Oh, that's fucking awkward, 59 00:03:14,040 --> 00:03:15,120 isn't it? It is. 60 00:03:15,800 --> 00:03:19,000 All right, on a serious note, Casey McLean comedy, Go and give 61 00:03:19,000 --> 00:03:20,760 him a follow. He's a real legend. 62 00:03:20,760 --> 00:03:23,160 And he's a pretty fucking good barbecuer, too. 63 00:03:23,320 --> 00:03:26,360 Yeah, he can definitely hang. Sort of think of him as the Timu 64 00:03:26,360 --> 00:03:28,720 Seth Rogen. Yeah, but you probably made a 65 00:03:28,720 --> 00:03:32,280 smart choice stopping your podcast 12 months ago. 66 00:03:32,600 --> 00:03:36,640 Yeah, it doesn't get you far. All right, let's move on the 67 00:03:36,640 --> 00:03:39,160 under season BBQ show. What is in this episode? 68 00:03:39,320 --> 00:03:43,000 Well, welcome to another episode of Jay's Been Away, and so I got 69 00:03:43,000 --> 00:03:47,160 some cool T-shirts and hats. We've got a bit of AI Guess a 70 00:03:47,160 --> 00:03:50,200 Gourmet thrown in the ring for the potential of a sausage 71 00:03:50,200 --> 00:03:54,440 smackdown, and we've also got some Dream Pit builds coming up. 72 00:03:54,480 --> 00:03:56,360 All right, so it's going to be an action-packed show. 73 00:03:56,560 --> 00:03:59,280 It is mate. Back to your regular scheduled 74 00:03:59,280 --> 00:04:01,680 BBQ programme coming and now let's go. 75 00:04:01,680 --> 00:04:04,000 All right, before we get started, this is the first 76 00:04:04,000 --> 00:04:07,240 opportunity that me and you have had to chat about my quick trip 77 00:04:07,240 --> 00:04:10,720 to Texas just after meat stock. I snuck away for a week and 78 00:04:10,720 --> 00:04:14,200 somehow I ended up on stage at the Yeti Flagship store with 79 00:04:14,200 --> 00:04:17,440 Tuffy Stone and Daniel Vaughn. Right, I've just realised 80 00:04:17,440 --> 00:04:20,120 something. Was this the moment when you let 81 00:04:20,120 --> 00:04:23,960 Daniel Vaughn know of your upcoming predicament in the live 82 00:04:23,960 --> 00:04:26,600 episode? No, no, I waited till it went 83 00:04:26,600 --> 00:04:28,760 live and I told him after. Ohh, that's awesome. 84 00:04:28,760 --> 00:04:31,880 As long as he knows. So we were all there to support 85 00:04:31,880 --> 00:04:37,120 Genevieve 14th 14th Cookbook. It's an amazing book, the 86 00:04:37,120 --> 00:04:39,800 definitive guide to Fire cooking, and it was launched at 87 00:04:39,800 --> 00:04:43,160 the Yeti store in Austin, TX and that's why we were all there. 88 00:04:43,480 --> 00:04:45,760 Unreal. I did get an invite, I just I 89 00:04:45,760 --> 00:04:48,040 couldn't go. And while I was there, I caught 90 00:04:48,040 --> 00:04:51,480 up with Australian born and now Texas resident Jess Pryles. 91 00:04:51,480 --> 00:04:54,760 She's crushing it in BBQ. She's soon to be on a new TV 92 00:04:54,760 --> 00:04:58,360 show with Ernest Cervantes, MO Cason and Andrew Zimmerman. 93 00:04:58,360 --> 00:05:01,600 So it was great to catch up with Jess and I also got to attend 94 00:05:02,840 --> 00:05:05,520 Lockhart Rising, which is something I've wanted to do for 95 00:05:05,520 --> 00:05:07,960 a long time. It's hosted by Milscale now. 96 00:05:08,240 --> 00:05:10,120 While I was there, I did a heap of filming. 97 00:05:10,160 --> 00:05:14,320 I was there with Tuffy Stone. We cooked at Lockhart Rising and 98 00:05:14,400 --> 00:05:17,800 there's a ton of videos to come out about that trip on his 99 00:05:17,840 --> 00:05:20,200 YouTube. So, so wait for it. 100 00:05:20,760 --> 00:05:25,720 Interstellar, Burnt Bean, Leroy and Lewis Style Switch. 101 00:05:25,840 --> 00:05:28,880 We also filmed a meal scale. We did Lockhart Rising, we did a 102 00:05:28,880 --> 00:05:32,320 heap of cool videos. We even did a day on the job 103 00:05:32,320 --> 00:05:34,640 with Daniel Vaughn. So all those videos are yet to 104 00:05:34,640 --> 00:05:36,800 come out, and they're going to be on Tuffy Stone's YouTube 105 00:05:36,800 --> 00:05:39,240 channel. So this is like an amplified 106 00:05:39,240 --> 00:05:40,960 version of the meat stock fire kitchen. 107 00:05:40,960 --> 00:05:43,840 Almost. There was nearly 30 chefs there. 108 00:05:44,000 --> 00:05:46,320 Yeah, so like an amped up version? 109 00:05:48,320 --> 00:05:53,320 But we chose a 40° day to do smash burgers over an open fire, 110 00:05:53,320 --> 00:05:56,040 and it was a poor choice. Everyone in that photo except 111 00:05:56,040 --> 00:05:58,360 for one, and I'm going to introduce him a little bit later 112 00:05:58,360 --> 00:06:01,960 in the podcast, went down with like heat exhaustion, like bad 113 00:06:01,960 --> 00:06:03,560 heavy exhaustion. But we had a great time. 114 00:06:03,560 --> 00:06:05,960 We had super fun and it was a great pleasure to do Lockout 115 00:06:05,960 --> 00:06:08,840 Rising with these guys, with Tuffy as our leader. 116 00:06:09,200 --> 00:06:11,360 Unreal. All right, let's move on to our 117 00:06:11,360 --> 00:06:13,880 dishes of the week. And this one was sent in to us 118 00:06:13,880 --> 00:06:17,480 by the one and the only Bill Dumas, he says, introducing for 119 00:06:17,480 --> 00:06:20,320 the first time whatever, or at least to my knowledge, the 120 00:06:20,320 --> 00:06:23,240 seafood paella sausage. Yeah, right. 121 00:06:23,240 --> 00:06:26,320 Looks bloody banging. You don't see hand in boxes like 122 00:06:26,320 --> 00:06:28,920 that very often, do you? No, you certainly do not. 123 00:06:28,920 --> 00:06:32,280 So it's a traditional Spanish paella crammed into a Texas 124 00:06:32,280 --> 00:06:35,920 style smoked sausage with the base of red snapper seasoned 125 00:06:35,920 --> 00:06:39,240 with saffron, white pepper, garlic and multiple paprikas. 126 00:06:39,800 --> 00:06:42,720 Yum. And then they deconstructed a 127 00:06:42,720 --> 00:06:47,040 full pan of the paella crafted by chef Danny Hernandez of The 128 00:06:47,040 --> 00:06:51,400 Brisket Shop in Tampa, FL, which featured bomber ice mussels, 129 00:06:51,400 --> 00:06:55,720 lump crab, scallops, spiny lobster, paquito Peppers and a 130 00:06:55,720 --> 00:06:58,000 sofrito. Base Wow, you're speaking my 131 00:06:58,000 --> 00:07:00,880 language here. I am a real sucker for a good 132 00:07:00,880 --> 00:07:02,640 paella. They're going to butcher us for 133 00:07:02,640 --> 00:07:04,760 the pronunciation, aren't they? The paella. 134 00:07:05,680 --> 00:07:07,040 And that wasn't the end of it, too. 135 00:07:07,040 --> 00:07:10,440 So this was served to the judges with two sauces, a white wine 136 00:07:10,440 --> 00:07:14,640 and seafood froumay reduction and a grammelada aioli with 137 00:07:14,640 --> 00:07:17,160 garlic, parsley and lemon. Yum. 138 00:07:17,800 --> 00:07:19,720 Fuck me. So good. 139 00:07:19,720 --> 00:07:22,560 Are you gonna probably get more confused eating this than when I 140 00:07:22,560 --> 00:07:25,200 had the the Peach cobbler sausage you didn't meet stock 141 00:07:25,200 --> 00:07:28,200 last year because, oh, it's just a lot to unpack. 142 00:07:28,200 --> 00:07:29,960 Isn't it? So in case you haven't realised 143 00:07:29,960 --> 00:07:33,560 by now, this was a hand in at a BBQ competition and it was 144 00:07:33,760 --> 00:07:36,920 handed in at Memphis in May and it went into the seafood 145 00:07:36,920 --> 00:07:39,840 category 'cause there's no sausage category at Memphis in 146 00:07:39,840 --> 00:07:41,800 May that's important. Yeah, right. 147 00:07:41,800 --> 00:07:43,440 That's swinging with the big boys. 148 00:07:43,440 --> 00:07:46,080 There. So they scored a 10 from every 149 00:07:46,080 --> 00:07:49,640 single judge except for one that gave them a nine, and I think 150 00:07:49,640 --> 00:07:53,600 that 9 is dropped, but it was good enough for 11th. 151 00:07:53,720 --> 00:07:58,600 Wow 9.98 gets you 11th so. If anyone can figure this out 152 00:07:58,600 --> 00:08:00,200 how this scoring works, let us know. 153 00:08:00,520 --> 00:08:04,920 I can't tell you how 10 + 10 + 10 averages 9.99. 154 00:08:05,080 --> 00:08:07,640 How does that work? But then the second judge gets 155 00:08:07,640 --> 00:08:11,600 10 + 10 + 10 and that equals 10. But then the third judge is 10 + 156 00:08:11,600 --> 00:08:15,040 10 + 10 and that equals 9.95. Yeah, I'm confused. 157 00:08:15,040 --> 00:08:17,640 But anyway. But nonetheless, they came 11th. 158 00:08:17,720 --> 00:08:19,640 Yeah, what's? It take to come first. 159 00:08:20,400 --> 00:08:23,440 Something fantastic. I mean, probably not a sausage. 160 00:08:23,440 --> 00:08:26,720 So that's where this little segment segways into. 161 00:08:26,880 --> 00:08:33,200 Bye bye, figured it out. You found a button on that 162 00:08:33,200 --> 00:08:34,159 fucking audio? Desk. 163 00:08:34,159 --> 00:08:35,960 It was always there, it was just on mute. 164 00:08:36,520 --> 00:08:39,480 So here's the thing. I think that Memphis in May, 165 00:08:39,480 --> 00:08:41,480 this is directly to you. We love what you do. 166 00:08:41,480 --> 00:08:43,919 It's a fantastic competition, but they probably need a sausage 167 00:08:43,919 --> 00:08:47,400 category. They probably do or Scotty world 168 00:08:47,400 --> 00:08:50,080 BBQ championship. She could have a little special 169 00:08:50,080 --> 00:08:55,160 side hustle there with the the world's first ever low and slow 170 00:08:55,160 --> 00:08:58,680 sausage contest in Vegas. I mean, we did a list gods of 171 00:08:58,680 --> 00:09:02,040 sausage, but Can you imagine being the world champion of 172 00:09:02,040 --> 00:09:03,880 sausage? Yeah, you'd have to get a big 173 00:09:03,880 --> 00:09:07,520 sausage necklace, wouldn't you? It's got a nice ring to it 174 00:09:07,520 --> 00:09:08,080 though. It's. 175 00:09:08,080 --> 00:09:10,840 Sausage necklace. It's an innuendo, by the sounds 176 00:09:10,840 --> 00:09:12,240 of it. All right, and while we're at 177 00:09:12,240 --> 00:09:14,840 it, Congrats to Heath Ryles. back-to-back winner. 178 00:09:14,840 --> 00:09:17,520 It's never been done before. Looks like in this photo, 179 00:09:17,520 --> 00:09:19,680 they've got about $40,000 in checks there. 180 00:09:19,680 --> 00:09:22,800 So congratulations, Heath Ryles. He's gonna be shooting up our 181 00:09:23,160 --> 00:09:26,720 top 150 list next time we do. It that check I think everyone 182 00:09:26,720 --> 00:09:29,680 gets about 10 bucks by the end of it by the time they split it 183 00:09:29,680 --> 00:09:32,040 evenly. All right, congratulations 184 00:09:32,040 --> 00:09:33,920 back-to-back. Never been done before Memphis 185 00:09:33,920 --> 00:09:34,960 in May. It's a great event. 186 00:09:35,120 --> 00:09:38,240 Unbelievable GOAT status right there, Heath. 187 00:09:38,240 --> 00:09:41,480 All right, this next one was posted by Attica Melbourne and 188 00:09:41,480 --> 00:09:44,600 it's a world renowned Australian restaurant and this is smoked, 189 00:09:44,720 --> 00:09:48,440 pastrami, cured, emu diced, sourced and spooned onto 190 00:09:48,440 --> 00:09:51,000 sourdough toast. Yeah, So this looks like to me a 191 00:09:51,000 --> 00:09:54,440 bit of a smoked pastrami emu Tata. 192 00:09:55,000 --> 00:09:58,160 And I would smash that. You would, I would smash. 193 00:09:59,160 --> 00:10:02,600 Alright so a few episodes ago you said to me that you wouldn't 194 00:10:02,600 --> 00:10:05,160 eat a giraffe and now you're trying to tell me that this 195 00:10:05,160 --> 00:10:07,320 other long necked creature is OK to eat. 196 00:10:07,320 --> 00:10:11,800 Mate I would punch and aim you where I grew up in Tassie, we 197 00:10:11,800 --> 00:10:15,000 had this resident emu in the Bernie Park and he would Peck 198 00:10:15,000 --> 00:10:17,520 the shit out of you. You're walking past as a kid, 199 00:10:17,520 --> 00:10:20,840 bang and Emu's pecked you and taking your fucking hat off. 200 00:10:21,120 --> 00:10:23,680 I remember I had a fight with him once, so I had one of those 201 00:10:23,680 --> 00:10:27,400 inflatable hammers from the Bernie AG Show and we went toe 202 00:10:27,400 --> 00:10:30,080 to toe. Well during COVID I did a stint 203 00:10:30,080 --> 00:10:33,600 in a zoo and that's a story for another day but I was the most 204 00:10:33,600 --> 00:10:35,840 fucking scared of cassowaries and emu's. 205 00:10:35,840 --> 00:10:39,560 Yeah, there's actually a pizza place in Canberra I believe that 206 00:10:39,920 --> 00:10:42,200 has on the their menu. It's called the Coat of Arms, 207 00:10:42,200 --> 00:10:45,320 where you can get emu and kangaroo on a pizza. 208 00:10:46,880 --> 00:10:49,920 All right, so for the record, giraffes not OK. 209 00:10:50,160 --> 00:10:52,200 Nah. Emus OK. 210 00:10:52,520 --> 00:10:54,720 All day. Imagine the wings. 211 00:10:54,720 --> 00:10:58,760 Bro all right, so while we're on the subject, when it comes to 212 00:10:58,760 --> 00:11:01,560 native Australian animals that are all terrible for low and 213 00:11:01,560 --> 00:11:04,800 slow BBQ because they don't have much of A fat content. 214 00:11:04,800 --> 00:11:08,880 So beef brisket and pork shoulder somewhere between 20% 215 00:11:08,880 --> 00:11:11,800 fat content in those particular. Cuts same. 216 00:11:12,640 --> 00:11:14,480 Same what? That's my BMI, I think. 217 00:11:14,520 --> 00:11:16,240 Oh, you're. You're also 20%. 218 00:11:16,320 --> 00:11:18,040 Fat. I'm the perfect ratio for a 219 00:11:18,040 --> 00:11:20,480 smash burger I think. You'd low and slow really well, 220 00:11:21,280 --> 00:11:24,400 but Kangaroos, amuse and crocodiles which are native to 221 00:11:24,400 --> 00:11:26,320 Australia. Less than 2% fat. 222 00:11:26,320 --> 00:11:29,040 Terrible for low and slow. Terrible for low and slow. 223 00:11:29,040 --> 00:11:30,800 There's an old urban legend out there. 224 00:11:30,800 --> 00:11:34,080 If you want to cook kangaroo tail on the open fire, what you 225 00:11:34,080 --> 00:11:36,440 do is you. You get your fire nice and hot. 226 00:11:36,680 --> 00:11:39,640 You cut off the kangaroo tail and you Chuck it in the fire at 227 00:11:39,640 --> 00:11:41,400 the same time as some river rocks. 228 00:11:41,560 --> 00:11:44,520 When the river rocks explode, that's when you take the 229 00:11:44,520 --> 00:11:47,640 kangaroo tails out, throw them away and eat the rocks. 230 00:11:49,320 --> 00:11:51,200 It's not very good. It's not real good, I'm I'm 231 00:11:51,200 --> 00:11:53,120 told. I am told though, that the 232 00:11:53,120 --> 00:11:55,920 kangaroo tail has the most amount of fat of any cut. 233 00:11:56,320 --> 00:11:59,120 We should almost get some and see if we can do the same method 234 00:11:59,120 --> 00:12:01,680 as a low and slow ox tail. With kangaroo tail. 235 00:12:01,680 --> 00:12:04,040 With Kangaroos, yeah, it'd be gamey, all right. 236 00:12:04,040 --> 00:12:05,760 Well, that might be some homework for Shannon, our 237 00:12:05,760 --> 00:12:08,320 friend, because he has got another mate that goes hunting 238 00:12:08,320 --> 00:12:10,640 for Kangaroos and he can maybe get us a kangaroo tail. 239 00:12:10,760 --> 00:12:12,200 That's it. It'd be a bit different though, 240 00:12:12,200 --> 00:12:15,880 like a cow's tail is basically designed to shoo some flies 241 00:12:15,880 --> 00:12:19,120 away, while a kangaroo tail is vital for their stability and 242 00:12:19,120 --> 00:12:21,480 they lean back on them so I reckon it's more muscle than 243 00:12:21,480 --> 00:12:23,160 anything. All right, let's move on from 244 00:12:23,160 --> 00:12:25,760 that rabbit hole. And this next one was sent in to 245 00:12:25,760 --> 00:12:28,880 us by Chris Smith, known as the Wood Fired Feaster. 246 00:12:29,080 --> 00:12:32,080 He is a builder who lost his vocation in life. 247 00:12:32,080 --> 00:12:34,960 I'm not sure what that means, but he's a food lover, a dad, a 248 00:12:34,960 --> 00:12:38,600 husband to a beautiful woman, and enjoyer of life's simple 249 00:12:38,600 --> 00:12:40,600 pleasures, food, wine and family. 250 00:12:40,600 --> 00:12:44,280 And this is a BBQ monkfish and king prawn dish. 251 00:12:44,880 --> 00:12:47,680 Say less. That looks frigging unreal. 252 00:12:47,840 --> 00:12:51,080 It looks smashing. So this is BBQ monkfish and king 253 00:12:51,080 --> 00:12:55,080 prawns with MSG PG rub? What's that mean? 254 00:12:55,680 --> 00:13:02,120 MSPG, yeah, I don't know. No, he says MSG, PG, whatever 255 00:13:02,120 --> 00:13:04,760 that means. Rub smoked jalapeno and garlic 256 00:13:04,800 --> 00:13:08,800 apple molasses glaze with a muscle and Curry sauce, XO and 257 00:13:08,800 --> 00:13:11,960 chili vinegar and then it's served with a pickled warm 258 00:13:12,000 --> 00:13:15,480 cucumber and roast potato charred onion salad. 259 00:13:15,880 --> 00:13:19,680 Yes, please, I'm into that. Look at it. 260 00:13:19,960 --> 00:13:22,680 I forgot to. It also has chives, spring 261 00:13:22,680 --> 00:13:24,640 onion, roasted sesame seeds to finish. 262 00:13:24,760 --> 00:13:27,840 You know what it's missing? A beautifully charred tortilla 263 00:13:27,840 --> 00:13:29,960 to put it all in. No, I'd fucking tell that up 264 00:13:29,960 --> 00:13:31,680 just the way it is. Yeah, same. 265 00:13:32,360 --> 00:13:34,040 All right. This backyard, this backyard 266 00:13:34,040 --> 00:13:36,600 cooking stuff that you're all doing at home is getting out of 267 00:13:36,600 --> 00:13:39,000 hand. This is restaurant quality stuff 268 00:13:39,000 --> 00:13:41,200 that people are just like doing in their backyards. 269 00:13:41,400 --> 00:13:45,200 We almost need to do further down the track a bit of a 270 00:13:45,200 --> 00:13:49,000 viewer, submitted Cook of the Week Championship. 271 00:13:50,160 --> 00:13:52,360 Whoo, now you're talking. Yeah, we could set a date where 272 00:13:52,360 --> 00:13:55,240 everyone sends everything in on Instagram or shows the cooks 273 00:13:55,240 --> 00:13:58,320 almost a bit Traeger Day esque, and we can be the judges because 274 00:13:58,320 --> 00:14:00,880 we're so qualified. All right, so we pick a top ten 275 00:14:00,880 --> 00:14:02,640 and then countdown from 10 to #1. 276 00:14:02,760 --> 00:14:04,840 Yeah, that's it. We could have like a window 277 00:14:04,840 --> 00:14:07,400 where there's like a couple of weeks and then they submit it 278 00:14:07,400 --> 00:14:08,880 in. Then we do a whole episode on 279 00:14:08,880 --> 00:14:12,280 what we think's the best and yeah, because, you know, we love 280 00:14:12,280 --> 00:14:16,080 lists and we we've got all this spare time, so I think it'll be 281 00:14:16,080 --> 00:14:18,280 great all. Right, but go give Chris a 282 00:14:18,280 --> 00:14:21,280 follow at wood fired Feaster and in the meantime size going to 283 00:14:21,280 --> 00:14:23,560 figure out the whole metrics around this other competition. 284 00:14:23,560 --> 00:14:25,240 No, I've just crunched the numbers mate. 285 00:14:25,240 --> 00:14:28,360 Can't be done. Right next, this sausage was 286 00:14:28,360 --> 00:14:31,720 sent in to us by Liam Sharkey, known as Liam the Catering 287 00:14:31,720 --> 00:14:34,120 Butcher. He says my new jalapeno cheese 288 00:14:34,120 --> 00:14:37,440 sausage using vintage red fox cheddar cheese. 289 00:14:37,440 --> 00:14:40,000 I know you guys love a lengthwise cut. 290 00:14:40,280 --> 00:14:43,960 Yeah, he sees now the breathe there the the butterfly sausage 291 00:14:43,960 --> 00:14:45,120 going on. Yeah. 292 00:14:45,200 --> 00:14:46,560 It's looks like a home run to me. 293 00:14:46,840 --> 00:14:49,480 Yeah, bloody oath, mate. You can tell it's texturally 294 00:14:49,480 --> 00:14:52,160 beautiful. OK, so this looks like sausage 295 00:14:52,160 --> 00:14:54,400 perfection, but he also sent us this. 296 00:14:54,400 --> 00:14:55,560 And what does this look like to you? 297 00:14:55,920 --> 00:14:59,760 This is like a cheesecake. Is that my final answer? 298 00:15:00,000 --> 00:15:02,920 Have a closer look. It fucking looks like a 299 00:15:02,920 --> 00:15:06,240 cheesecake, but it's not. So it's actually a meaty cut of 300 00:15:06,240 --> 00:15:10,280 pork rib with a homemade mustard BBQ sauce and a Doctor Pepper 301 00:15:10,280 --> 00:15:12,840 BBQ sauce. Yes, please. 302 00:15:12,840 --> 00:15:15,080 So Liam's been a butcher for 23 years. 303 00:15:15,080 --> 00:15:19,080 He is 1/4 of the Forge BBQ crew which is a group that I'm sure 304 00:15:19,080 --> 00:15:20,600 we'll talk about more in the future. 305 00:15:20,880 --> 00:15:23,880 But in the meantime give him a follow Liam the catering 306 00:15:23,880 --> 00:15:25,560 butcher. So I agree it does look like 307 00:15:25,560 --> 00:15:27,920 cake, but that's pork. Talk Hunt. 308 00:15:28,960 --> 00:15:31,560 All right, let's move on to some BBQ related travel. 309 00:15:31,560 --> 00:15:35,760 And while I was in Lockhart, TX, I met Justin Holden from Heath's 310 00:15:35,760 --> 00:15:38,560 House and this story has a real cool twist. 311 00:15:39,160 --> 00:15:42,040 And had these guys start following me on Instagram while 312 00:15:42,040 --> 00:15:44,720 you were over there. And this place is Cirque. 313 00:15:45,320 --> 00:15:48,280 So this is Heath's house. It's actually an Airbnb. 314 00:15:48,480 --> 00:15:51,280 It's got a cool pool. Tick. 315 00:15:52,160 --> 00:15:55,160 The house is really well styled. It's a 3 bedroom, 2 bathroom 316 00:15:55,160 --> 00:15:58,640 home built in 1935 and then they've renovated it. 317 00:15:58,880 --> 00:16:01,760 Awesome. It's half a mile from downtown 318 00:16:01,760 --> 00:16:04,840 Lockhart, but there is something else really special about it. 319 00:16:05,160 --> 00:16:07,960 Tell me more. So Heath's house is a modern 320 00:16:07,960 --> 00:16:11,000 take on a bed and breakfast. It's a space where you can stay, 321 00:16:11,080 --> 00:16:15,200 unplug, and enjoy a delicious curated live fire meal. 322 00:16:15,640 --> 00:16:18,640 Sick. So this is Justin Holden around 323 00:16:18,640 --> 00:16:22,000 a heap of cool mill scale smokers and open fire pits, and 324 00:16:22,000 --> 00:16:26,000 essentially Heath's house is a rental property and a live fire 325 00:16:26,000 --> 00:16:28,640 culinary experience in one. That's it. 326 00:16:28,640 --> 00:16:31,200 So you can upgrade your plan and he comes with it. 327 00:16:31,320 --> 00:16:34,280 Correct. So you stay unplugged, you swim 328 00:16:34,280 --> 00:16:37,960 under the historic pecan tree, and then you have the option if 329 00:16:37,960 --> 00:16:41,120 you want to add a curated live fire experience prepared by 330 00:16:41,120 --> 00:16:43,600 Justin as part of your stay. Yes, please. 331 00:16:44,080 --> 00:16:46,960 Can you imagine staying in an Airbnb, swimming in the pool all 332 00:16:46,960 --> 00:16:50,320 day, walking into Lockhart, TX, coming back and someone's cooked 333 00:16:50,320 --> 00:16:52,320 a whole hog? For you, I wouldn't be doing any 334 00:16:52,320 --> 00:16:53,320 of that. I'll be helping him. 335 00:16:54,160 --> 00:16:57,960 So this is Justin and Jodie and they are their hosts at Heath's 336 00:16:57,960 --> 00:17:00,200 House and they've been married for nine years. 337 00:17:00,200 --> 00:17:03,400 And Justin looks after the food and Jodie has hospitality 338 00:17:03,400 --> 00:17:05,319 experience and can help with venue planning. 339 00:17:05,720 --> 00:17:08,079 And I think what they're doing is super cool. 340 00:17:08,079 --> 00:17:11,599 It's in Lockhart, it's a town worth exploring, so put it on 341 00:17:11,599 --> 00:17:13,119 your bucket list. Yeah, get there. 342 00:17:13,119 --> 00:17:15,960 Check out Heath's house. Yeah, book the whole package. 343 00:17:16,040 --> 00:17:18,599 The other thing I'm going to say about Justin, right when we 344 00:17:18,599 --> 00:17:21,560 cooked that Lockhart Rising, it was screaming hot day. 345 00:17:21,560 --> 00:17:23,400 We cooked over an open fire grill. 346 00:17:23,400 --> 00:17:27,119 Justin was the only one out of all of us that didn't skip the 347 00:17:27,119 --> 00:17:28,800 beat. Look at that mustache though. 348 00:17:28,800 --> 00:17:32,320 Mate holds special powers. All right, let's move on to some 349 00:17:32,320 --> 00:17:33,840 talking points. Let's go. 350 00:17:33,920 --> 00:17:36,600 All right, I want to talk about someone called Zack from Zack's 351 00:17:36,600 --> 00:17:40,400 Smoke Show. Now, Zack has been in and out of 352 00:17:40,400 --> 00:17:43,720 our DMS sharing some content with us for well over a year. 353 00:17:44,000 --> 00:17:47,000 Yes, he has. He's the first one in our DMS 354 00:17:47,000 --> 00:17:49,480 encouraging us. He sends us private support 355 00:17:49,480 --> 00:17:51,200 messages. He tells us how great we're 356 00:17:51,200 --> 00:17:53,320 doing. He offers behind the scenes 357 00:17:53,320 --> 00:17:56,560 encouragement. He's always there chiming in to 358 00:17:56,560 --> 00:17:57,960 say hey guys, you're doing a great job. 359 00:17:57,960 --> 00:17:59,280 I really enjoy what you're doing. 360 00:17:59,720 --> 00:18:02,720 He's also a great oak and I have the pleasure of seeing him 361 00:18:02,720 --> 00:18:05,160 regularly because he works in. Foster what? 362 00:18:05,160 --> 00:18:07,600 He lives near you. He lives in Old bar and he's 363 00:18:07,720 --> 00:18:10,480 renovating a friend of mine's Cafe at the moment so I get to 364 00:18:10,480 --> 00:18:13,440 see him every now and then. But I remember first meeting 365 00:18:13,440 --> 00:18:16,800 Zach at the at the start of the year like 5 months ago. 366 00:18:17,160 --> 00:18:20,040 He was knocking on the door of hitting his first thousand 367 00:18:20,040 --> 00:18:23,800 followers and as we record this, he's just cracked 40K. 368 00:18:23,920 --> 00:18:27,680 Well, I'm going to tell you why the shoe is now well and truly 369 00:18:27,680 --> 00:18:30,360 on the other foot and I'm just going to flick through some of 370 00:18:30,360 --> 00:18:33,960 Zack's most recent videos and do you notice anything here, maybe 371 00:18:33,960 --> 00:18:37,200 down towards the bottom there? He's got this thing next to his 372 00:18:37,200 --> 00:18:39,160 numbers. It's like the letter MI don't 373 00:18:39,160 --> 00:18:46,760 know what that means. 35,000,014 million. 8 million 6,000,000 All 374 00:18:46,760 --> 00:18:49,680 these videos are getting huge numbers. 375 00:18:49,840 --> 00:18:54,120 The man's figured it out. 12,6,000,000 And there's way 376 00:18:54,120 --> 00:18:56,000 more of these. I just pinch six. 377 00:18:56,000 --> 00:19:01,760 Yeah, he has had over 123 million, not 1000 million views 378 00:19:01,760 --> 00:19:04,680 in the last 30 days. And look at those zeros 379 00:19:04,680 --> 00:19:08,680 underneath it. 0% from ads. So he's doing this all 380 00:19:08,680 --> 00:19:12,640 organically. He has had 308 million views in 381 00:19:12,640 --> 00:19:15,440 the last 90 days. Insane. 382 00:19:15,520 --> 00:19:17,760 That's like 50 times more than what we get. 383 00:19:17,800 --> 00:19:20,880 Insane. So Zach, This Is Us in your DMS 384 00:19:20,880 --> 00:19:22,360 mate. We are here to tell you that you 385 00:19:22,400 --> 00:19:25,000 are crushing it. Thanks for supporting us and 386 00:19:25,000 --> 00:19:26,880 This Is Us supporting him. That's it. 387 00:19:26,880 --> 00:19:29,200 Might even get him on the show and he can cook us one of those 388 00:19:29,200 --> 00:19:31,280 bloody pecan as he keeps teasing us with. 389 00:19:31,520 --> 00:19:34,320 All right, you are the captain now, buddy, and congratulations, 390 00:19:34,320 --> 00:19:37,160 they are massive numbers. You're a fucking champion mate, 391 00:19:37,160 --> 00:19:39,480 and it's good to see one of the good guys getting over the 392 00:19:39,480 --> 00:19:41,720 algorithm. Go and give him a follow Zach's 393 00:19:41,720 --> 00:19:44,960 smoke show. He has well and truly crack the 394 00:19:44,960 --> 00:19:46,040 coat. That's it. 395 00:19:46,040 --> 00:19:49,520 And a little story here. Just before I when I first met 396 00:19:49,520 --> 00:19:52,560 Zach, as I said at the start of the year, he gave me a little 397 00:19:52,560 --> 00:19:55,920 bit of a walkthrough of this place he was renovating and he 398 00:19:55,920 --> 00:19:59,000 discovered that all of these places in the Foster Main Street 399 00:19:59,280 --> 00:20:01,680 have these basements that everyone had just basically 400 00:20:01,680 --> 00:20:04,000 built floors over. So they were essentially missing 401 00:20:04,000 --> 00:20:06,680 out on this extra storage. Then I get a message from him 402 00:20:06,680 --> 00:20:08,600 saying, hey mate, have you got any stickers? 403 00:20:08,600 --> 00:20:10,120 I'm like, why is that? He's like, I want to put them on 404 00:20:10,120 --> 00:20:12,320 my cast. I fell through the fucking floor 405 00:20:12,320 --> 00:20:14,320 at work the other day and broke my arm. 406 00:20:14,840 --> 00:20:17,880 Which was a bit of a blessing because it gave him heaps more 407 00:20:17,880 --> 00:20:19,720 time to be at home cooking steak. 408 00:20:19,720 --> 00:20:22,800 And he is fucking winning. Crush at it. 409 00:20:23,280 --> 00:20:25,640 Yeah, baby. All right, well done buddy. 410 00:20:25,640 --> 00:20:28,080 Congratulations. They are massive numbers. 411 00:20:28,080 --> 00:20:30,280 Anyone would be stoked to get those numbers? 412 00:20:30,360 --> 00:20:33,000 Bloody oath and the man can cook a steak too bro. 413 00:20:33,600 --> 00:20:36,080 All right, let's move on to pit builders. 414 00:20:36,120 --> 00:20:41,520 And then there was. 33. So this pit here we are looking 415 00:20:41,520 --> 00:20:44,960 at was built by Bog Line smokers out of Canada and it's a custom 416 00:20:44,960 --> 00:20:49,720 built pimp my ride gothic themed 1000 gallon trailer smoker built 417 00:20:49,720 --> 00:20:51,320 for Mel from Dark Side of the grill. 418 00:20:51,320 --> 00:20:55,280 It's got custom tail lights, a coffin firebox, hanging lanters, 419 00:20:55,560 --> 00:20:58,040 fenders, pinstriping. It's cool as fuck. 420 00:20:58,240 --> 00:21:00,480 It is. I think Mel would love it if it 421 00:21:00,480 --> 00:21:03,400 was Halloween everyday. Yeah, I think this pit was 422 00:21:03,400 --> 00:21:04,640 called. Is it Elvira? 423 00:21:04,640 --> 00:21:07,280 No, this is Black Betty. He's got another one called 424 00:21:07,280 --> 00:21:08,800 Elvira. But yeah, this thing is 425 00:21:08,800 --> 00:21:10,920 beautiful. Even just the lanterns hanging 426 00:21:10,920 --> 00:21:13,680 off the side. They've made little spider webs 427 00:21:13,680 --> 00:21:16,960 for some of the brackets. And yeah, man, not a corner was 428 00:21:16,960 --> 00:21:20,120 cut on this thing and it is spectacular. 429 00:21:20,320 --> 00:21:24,680 So when we first saw it, me and you called it the coolest pit on 430 00:21:24,680 --> 00:21:26,800 the planet. Bloody oath, mate. 431 00:21:27,040 --> 00:21:28,320 All right. And then there was this one 432 00:21:28,320 --> 00:21:30,760 built by Boss Hog Smokers in Australia. 433 00:21:30,800 --> 00:21:33,200 You painted it. It was built for our boy Luke 434 00:21:33,200 --> 00:21:35,840 from Fat Boys. Yeah, this was such a sick 435 00:21:35,840 --> 00:21:37,600 project. It was probably the most 436 00:21:37,600 --> 00:21:40,800 photographed thing at all. Three meat stocks or sorry, all 437 00:21:40,800 --> 00:21:42,000 two. It didn't make its way to 438 00:21:42,000 --> 00:21:44,680 Gippsland. Even now walking past, I look at 439 00:21:44,680 --> 00:21:46,960 it and go fuck yeah, that still looks pretty cool. 440 00:21:47,080 --> 00:21:49,440 So the smoker box sits almost on the floor. 441 00:21:49,440 --> 00:21:51,320 It's riding on high rims. It has. 442 00:21:51,320 --> 00:21:53,520 Is it rattlesnake wrapped door handles? 443 00:21:53,520 --> 00:21:55,760 Just I think it's Python skin. Yeah. 444 00:21:55,760 --> 00:21:59,240 So snakeskin wrapped handles. It's also one of the coolest 445 00:21:59,240 --> 00:22:01,120 pits, according to US, ever built. 446 00:22:01,160 --> 00:22:03,760 Yeah, I might be a bit biased, but I think it's pretty fucking 447 00:22:03,760 --> 00:22:05,800 cool. And like I said, and then there 448 00:22:05,800 --> 00:22:09,840 was 3 and we're playing a video here and Bog Line Smokers is at 449 00:22:09,840 --> 00:22:13,320 it again and it's a smoker on air ride suspension built for 450 00:22:13,520 --> 00:22:18,200 Eugene and Sean from Hickory Lane BBQ who asked Bog Line for 451 00:22:18,200 --> 00:22:22,120 a hot rod patina airbag smoker. And this is what they came up 452 00:22:22,120 --> 00:22:24,560 with do. You remember about 50 episodes 453 00:22:24,560 --> 00:22:28,040 ago where we were talking about potentially a low rider smoker? 454 00:22:28,760 --> 00:22:32,280 I think these guys have fucking knocked it out of the park. 455 00:22:32,600 --> 00:22:35,880 It's an absolute home run, especially when you match it 456 00:22:35,880 --> 00:22:37,640 with the truck that it was built to match. 457 00:22:37,680 --> 00:22:40,920 Yeah, I think the truck came first, the Chevy C10 there at 458 00:22:40,920 --> 00:22:42,800 the front, and they wanted something to match it. 459 00:22:42,800 --> 00:22:46,840 And yeah, Brief nailed even the wood box at the front there, 460 00:22:46,840 --> 00:22:49,560 it's all like little Chevy badges laser cut out. 461 00:22:49,560 --> 00:22:52,600 It's so sick. So Eugene told us I'd just 462 00:22:52,600 --> 00:22:56,720 finished building my 1966 Airbag C10, and I wanted a pit to 463 00:22:56,720 --> 00:22:59,320 match. The parts were from antique swap 464 00:22:59,320 --> 00:23:02,680 meets Local Farms and the fenders were found both on 465 00:23:02,680 --> 00:23:05,120 Facebook Marketplace. Amazing I. 466 00:23:05,680 --> 00:23:06,960 Kind of. I can't believe how cool this 467 00:23:06,960 --> 00:23:08,480 thing is. Super cool. 468 00:23:08,680 --> 00:23:11,600 And two guys that deserve a round of applause is Russ of 469 00:23:11,600 --> 00:23:14,760 Moore's Blacksmith Shop, who hand stamped the louvers in his 470 00:23:14,760 --> 00:23:18,320 press for the firebox sign and also did the bed strips in the 471 00:23:18,320 --> 00:23:20,360 wood box. Amazing. 472 00:23:20,840 --> 00:23:23,360 Just Craftsman doing Craftsman things. 473 00:23:23,560 --> 00:23:26,600 And Dano from Black Heart Designs who did the stripes and 474 00:23:26,600 --> 00:23:29,240 lettering on his truck. They said without those two 475 00:23:29,240 --> 00:23:31,640 guys, these builds wouldn't pop like they do. 476 00:23:31,640 --> 00:23:34,680 It's true raw talent that AOA can never replace. 477 00:23:34,840 --> 00:23:36,440 That's it. How's the number played on the 478 00:23:36,440 --> 00:23:38,400 truck? I hate attention. 479 00:23:39,760 --> 00:23:41,880 Might have a problem here because people are going to snap 480 00:23:41,880 --> 00:23:44,440 their heads to take a photo of. This oh, there's going to be 481 00:23:44,440 --> 00:23:46,960 some rubberneck and when this thing's cruising the streets. 482 00:23:47,440 --> 00:23:50,120 All right, So Eugene is actually a sales Rep for Traeger. 483 00:23:50,320 --> 00:23:52,760 Dead set. And his business partner Sean is 484 00:23:52,760 --> 00:23:55,600 a wholesale sales Rep for BBQ rubs and sauces. 485 00:23:55,600 --> 00:23:58,160 And they have plans to do some pop ups and some catering 486 00:23:58,160 --> 00:24:01,520 events, but primarily they want to sell food at car shows. 487 00:24:01,720 --> 00:24:05,080 I love the fact that the airbag mechanism is on display there. 488 00:24:05,400 --> 00:24:07,120 You can see it popping out the front of the Fender. 489 00:24:07,120 --> 00:24:08,480 There. Yeah, it's so cool. 490 00:24:09,440 --> 00:24:11,120 Oh man, where's this all going to end up? 491 00:24:11,200 --> 00:24:16,440 I don't know when you get 1. So I'm an early fan of American 492 00:24:16,440 --> 00:24:18,080 Chopper. I love the way that they were 493 00:24:18,080 --> 00:24:21,040 kind of like taking motorbikes and kind of putting a spin on 494 00:24:21,040 --> 00:24:23,240 them. And now it's starting to happen 495 00:24:23,240 --> 00:24:27,560 in the world of BBQ smokers. But this is to the next level. 496 00:24:27,760 --> 00:24:30,480 Fuck yeah it is. This is not just like oh let's 497 00:24:30,480 --> 00:24:33,880 tack on some fancy badges and Chrome some stuff out. 498 00:24:34,440 --> 00:24:38,920 This is proper old school chop shop engineering matched with 499 00:24:39,240 --> 00:24:42,400 very talented Craftsman and artists who all come together to 500 00:24:42,400 --> 00:24:44,560 build something that is just out of this world. 501 00:24:44,920 --> 00:24:46,400 That's it. Because at the end of the day, 502 00:24:46,400 --> 00:24:48,600 it's still got to be a functional beast, don't it? 503 00:24:48,600 --> 00:24:50,560 Absolutely unreal. Still got to cook. 504 00:24:50,560 --> 00:24:52,160 I mean, it's got to pay for itself, right? 505 00:24:52,160 --> 00:24:54,200 Bloody oath. Bog line smokers, Eugene and 506 00:24:54,200 --> 00:24:57,320 Sean, Russ and Dano, you've just built, according to us, one of 507 00:24:57,320 --> 00:24:59,240 the coolest pits on the planet, period. 508 00:24:59,240 --> 00:25:02,280 It's next level stuff. And shout out to the Foster 509 00:25:02,280 --> 00:25:04,080 Creative for this video. That's it. 510 00:25:04,080 --> 00:25:07,760 To me that is the coolest smoker I've seen just because it suits 511 00:25:07,760 --> 00:25:10,000 my personal taste. I love it. 512 00:25:10,520 --> 00:25:13,120 So cool. All right, let's move on to the 513 00:25:13,120 --> 00:25:16,600 World Butcher Wars now. It was just held at Sydney Meat 514 00:25:16,600 --> 00:25:18,880 Stock and we haven't had a chance to talk about it yet, but 515 00:25:18,880 --> 00:25:21,840 it was fucking cool. It was pretty bloody mental. 516 00:25:21,840 --> 00:25:24,920 All right, so butchers get half a settle of pork and half a lamb 517 00:25:24,920 --> 00:25:27,920 and they get 30 minutes, just 30 minutes. 518 00:25:27,920 --> 00:25:31,800 Now 30 minutes is not enough time to break down the amount of 519 00:25:31,800 --> 00:25:34,360 meat that they are given. Bro, we've been talking for 30 520 00:25:34,440 --> 00:25:36,440 minutes. But that's the challenge. 521 00:25:36,480 --> 00:25:40,200 They need to do it on stage, under the lights, in front of 522 00:25:40,200 --> 00:25:43,200 huge crowds, in front of their peers, friends, family, 523 00:25:43,200 --> 00:25:44,600 strangers. The clock is. 524 00:25:44,600 --> 00:25:46,640 Ticking. There's only a couple of people 525 00:25:46,640 --> 00:25:47,560 in there. Look at that. 526 00:25:47,840 --> 00:25:50,120 But Can you imagine being in front of all these people with a 527 00:25:50,120 --> 00:25:52,240 sharp knife in your hand? We did. 528 00:25:52,240 --> 00:25:56,160 When we did the live show, we had a crowd this big and we got 529 00:25:56,160 --> 00:25:58,440 that cutthroat knife out. Remember, we weren't. 530 00:25:58,440 --> 00:26:01,400 Cutting up a whole half. Lamb, though, And we didn't have 531 00:26:01,400 --> 00:26:04,280 that many people. So you're judged on final 532 00:26:04,280 --> 00:26:07,280 appearance, creativity, technique which is AKA your 533 00:26:07,280 --> 00:26:10,120 knife work and speed. How much did you get done? 534 00:26:10,480 --> 00:26:13,480 All of it. It takes a whole lot of guts to 535 00:26:13,480 --> 00:26:16,280 get up on that stage and I think there is a lot of butchers that 536 00:26:16,280 --> 00:26:19,520 go, oh this is just sort of like show pony butchery, but I 537 00:26:19,520 --> 00:26:23,040 guarantee you these boys can hang with you in a shop like no 538 00:26:23,040 --> 00:26:25,960 one else and they can also get up on stage and do this too. 539 00:26:26,200 --> 00:26:29,240 A lot of the problem with these guys is they have to take time 540 00:26:29,240 --> 00:26:32,760 off work to come and do this and sometimes their boss isn't too 541 00:26:32,760 --> 00:26:35,000 pleased. But this year you made it even 542 00:26:35,000 --> 00:26:38,360 harder with that big fuck off LED screen behind everyone. 543 00:26:40,200 --> 00:26:42,080 So these are some of the world's best butchers. 544 00:26:42,080 --> 00:26:43,840 Nowhere to hide. I'm just going to flick through 545 00:26:43,840 --> 00:26:45,760 some of those images. But yeah, I might have gone a 546 00:26:45,760 --> 00:26:49,000 bit overboard with the dead pigs on in the background. 547 00:26:49,360 --> 00:26:52,720 It was very sore esque. All right, now, Butcher Wars is 548 00:26:52,720 --> 00:26:54,360 something that we've been doing for 10 years. 549 00:26:54,360 --> 00:26:58,000 A huge shout out to Victoria, Knox, Nealdencoe, some pork and 550 00:26:58,000 --> 00:27:01,000 of course our naming rights sponsor, Australian Food Super. 551 00:27:01,000 --> 00:27:03,520 These guys have been supporting us since almost day dot. 552 00:27:03,760 --> 00:27:07,280 Yeah, what a bunch of legends. All right, and this is Big Stu, 553 00:27:07,320 --> 00:27:09,920 our head judge and a champion of the industry. 554 00:27:09,920 --> 00:27:12,280 And last but not least, Shannon Walker. 555 00:27:12,560 --> 00:27:16,040 He's the only person other than me and Simon to have been at all 556 00:27:16,040 --> 00:27:19,160 27 meat stock events. He is the driving force of 557 00:27:19,160 --> 00:27:22,840 Butcher Wars and something tells me we might say Butcher was in 558 00:27:22,840 --> 00:27:26,480 Las Vegas in the future. Oh yeah, this guy's so 559 00:27:26,480 --> 00:27:28,480 committed. Even when he's like, almost 560 00:27:28,480 --> 00:27:31,000 dying of sickness, he's still there. 561 00:27:31,320 --> 00:27:34,280 Like New Zealand last year, he like, didn't he sleep in the 562 00:27:34,280 --> 00:27:37,000 hotel foyer because he didn't want to make anyone else sick? 563 00:27:37,120 --> 00:27:40,120 He said he didn't want to make me sick and he was staying in my 564 00:27:40,120 --> 00:27:41,840 room. So what he did was he just 565 00:27:41,840 --> 00:27:45,200 pulled up a swag and slept at the venue in one of the rooms. 566 00:27:45,240 --> 00:27:47,560 And he's a trooper, but he was like, I just didn't want to make 567 00:27:47,560 --> 00:27:48,200 anyone. Sick. 568 00:27:48,360 --> 00:27:50,320 Yeah, that's it. Didn't get enough duty free 569 00:27:50,320 --> 00:27:52,920 ciggies on the way in. And this is the winner. 570 00:27:52,920 --> 00:27:56,000 It's Luke Thomas from Miller's Gourmet Meets representing 571 00:27:56,040 --> 00:27:58,560 Australia. The emotion this guy expressed 572 00:27:58,560 --> 00:28:01,560 when his name was called was fucking something to witness. 573 00:28:01,560 --> 00:28:04,920 Man, he was so stoked and so deservingly so. 574 00:28:04,920 --> 00:28:07,960 But man, it was such a good feeling seeing him up there. 575 00:28:07,960 --> 00:28:10,400 Just he was pumped. Well, he's the world. 576 00:28:10,400 --> 00:28:11,840 Champion. World champion. 577 00:28:12,120 --> 00:28:14,360 Now, I've got to say, if you're a butcher and you're looking at 578 00:28:14,360 --> 00:28:17,000 these sorts of displays, you're probably like, look at this. 579 00:28:17,000 --> 00:28:19,880 This doesn't look like a real butcher's display, but just so 580 00:28:19,880 --> 00:28:23,920 you are grounded in the dynamics of how the judging works. 50% of 581 00:28:23,920 --> 00:28:27,840 your score is your knife work and how accurate your cuts are 582 00:28:28,000 --> 00:28:31,720 and how much you get off those carcasses before you even get 583 00:28:31,720 --> 00:28:33,760 judged on this sort of stuff. Yeah, that's it. 584 00:28:33,760 --> 00:28:36,960 So you've got to get all that technical stuff done before you 585 00:28:37,000 --> 00:28:40,320 even make it look pretty. You can't win or even probably 586 00:28:40,320 --> 00:28:43,840 even make the top ten if your display looks fantastic but your 587 00:28:43,840 --> 00:28:45,480 knife works horrible. Yeah, that's it. 588 00:28:45,480 --> 00:28:48,600 You can't win if you only do a certain amount of things but not 589 00:28:48,600 --> 00:28:51,280 a lot of things, so you're actually getting judged on that 590 00:28:51,280 --> 00:28:53,600 as well. So instead of just doing like 3 591 00:28:53,600 --> 00:28:55,920 or 4 things perfectly and putting them up there and having 592 00:28:55,920 --> 00:28:59,400 a great presentation, no, you have to get through as much meat 593 00:28:59,400 --> 00:29:02,120 as you possibly can. Your knife work needs to be 594 00:29:02,120 --> 00:29:04,880 impeccable and then your display is one of the final things to 595 00:29:04,880 --> 00:29:06,240 get judged. Yeah, that's it all. 596 00:29:06,240 --> 00:29:07,520 Right. This is second place Brett 597 00:29:07,520 --> 00:29:10,960 Tyndale from G Shearer and Sons butcher and he's from the UK. 598 00:29:10,960 --> 00:29:14,080 He came second and third place was the previous reigning world 599 00:29:14,080 --> 00:29:16,520 champion Brett Laws from Pride Meats in Australia. 600 00:29:16,880 --> 00:29:19,120 So cool. Butchers featured from 601 00:29:19,160 --> 00:29:22,760 Australia, Papa New Guinea, Brazil, Scotland and Canada, New 602 00:29:22,760 --> 00:29:26,680 Zealand and the USA and a big congratulations to anybody who 603 00:29:26,680 --> 00:29:28,600 stepped on that stage and represented their country. 604 00:29:28,800 --> 00:29:30,280 Amazing. What a crew. 605 00:29:30,600 --> 00:29:33,040 What a bunch of legends. What a pack of legends. 606 00:29:33,040 --> 00:29:34,440 Look at Shannon up the back there. 607 00:29:34,440 --> 00:29:37,040 He's just holding up the sign just to make sure it gets the 608 00:29:37,040 --> 00:29:38,760 plug. He's not even a butcher anymore, 609 00:29:38,760 --> 00:29:40,200 mate. No, but he did his. 610 00:29:40,200 --> 00:29:41,640 Time. No, but that's what I mean. 611 00:29:41,640 --> 00:29:44,560 That's how dedicated he is. He's not actually working in the 612 00:29:44,560 --> 00:29:48,080 meat industry at all, but he's still so passionate about it. 613 00:29:48,320 --> 00:29:51,080 It's a brutal industry and I think it gobbles up a lot of 614 00:29:51,080 --> 00:29:54,040 people before they ever get to retire because it's just so hard 615 00:29:54,040 --> 00:29:57,400 on your body and it's brutal and it's long hours and you are 616 00:29:57,400 --> 00:30:00,360 constantly moving that blade if you're going to be any good at 617 00:30:00,360 --> 00:30:03,360 what you do, and eventually it just gets too much. 618 00:30:03,360 --> 00:30:06,040 Yeah, bloody earth. So hats off to you guys and 619 00:30:06,040 --> 00:30:09,360 support your local butcher. What I'll end on is this 620 00:30:09,600 --> 00:30:15,800 butchery as a trade. 10-15 years ago people would look down on 621 00:30:15,800 --> 00:30:18,000 you if you're a butcher. Well, it usually meant you 622 00:30:18,000 --> 00:30:20,800 dropped out of school and had to get some form of apprenticeship. 623 00:30:20,800 --> 00:30:22,760 The butchery 1. Nothing against the industry, 624 00:30:22,760 --> 00:30:25,320 but the butchery one was what got everyone at the bottom of 625 00:30:25,320 --> 00:30:26,320 the barrel. Yeah. 626 00:30:26,320 --> 00:30:28,320 And it was a dying trade no one wanted. 627 00:30:28,320 --> 00:30:30,600 To do it, that's it. The supermarkets were coming in 628 00:30:30,600 --> 00:30:34,000 and undercutting everyone and sort of making the craft 629 00:30:34,000 --> 00:30:36,760 disappear somewhat, but it's definitely on the up. 630 00:30:36,840 --> 00:30:39,480 Yeah, well, I would say it's thanks to people just like these 631 00:30:39,480 --> 00:30:41,680 and many others who have made butchery cool again. 632 00:30:41,800 --> 00:30:43,600 Bloody oath. All right, I'm starving. 633 00:30:43,600 --> 00:30:47,360 What is the recipe of the week? Mate, we're doing a bit of white 634 00:30:47,360 --> 00:30:51,920 chocolate French toast with some spicy bacon in the barbecue in 635 00:30:51,920 --> 00:30:54,080 the BBQ. We're gonna smoke it all up and 636 00:30:54,080 --> 00:30:56,520 it's gonna be damn delicious. All right, tell me what's 637 00:30:56,520 --> 00:30:59,000 happening. Right, I say, a little hack that 638 00:30:59,000 --> 00:31:02,280 I learnt from a mate a few years ago is instead of putting normal 639 00:31:02,280 --> 00:31:05,480 milk in your egg wash for your French toast, Chuck a milkshake 640 00:31:05,480 --> 00:31:07,480 in there. So I've got an oak Milky bar 641 00:31:07,480 --> 00:31:10,080 white chocolate. I used to love using the the 642 00:31:10,080 --> 00:31:13,040 Violet crumble one, the chocolate honeycomb, but they 643 00:31:13,040 --> 00:31:14,840 didn't have that one. So we've gone in there, we've 644 00:31:14,840 --> 00:31:18,160 got about 5 eggs and maybe a cup of the milkshake there. 645 00:31:18,160 --> 00:31:19,840 That's enough to translate through. 646 00:31:19,960 --> 00:31:22,920 We've whisked that up, thrown our brioche in there too mate. 647 00:31:22,920 --> 00:31:26,640 So yeah, we're gonna soak that stale bread is much better to 648 00:31:26,640 --> 00:31:28,440 use for French toast for some reason. 649 00:31:28,480 --> 00:31:31,400 So while we've got that bread soaking in the egg wash, we've 650 00:31:31,400 --> 00:31:33,720 got our bacon. We've always using the streaky 651 00:31:33,720 --> 00:31:36,120 mate. We've got the smokes cherry 652 00:31:36,120 --> 00:31:39,440 Chipotle rub going on there for a bit of sweet heat and it's a 653 00:31:39,440 --> 00:31:42,480 beautiful rub once it's cooked, mate, we've thrown that in the 654 00:31:42,480 --> 00:31:44,240 smoke. We've got the Traeger sitting up 655 00:31:44,240 --> 00:31:48,280 around 3:50 there because we want it to sort of, you know, 656 00:31:48,440 --> 00:31:51,280 not be too low and slow, get a bit of crisp on that bacon. 657 00:31:51,280 --> 00:31:53,520 So yeah, here we go. We're soaking the bread in. 658 00:31:53,520 --> 00:31:56,720 We're crisping that up on the in the in the cast iron to get a 659 00:31:56,720 --> 00:31:59,360 nice edge on it. Then we're finishing that off in 660 00:31:59,360 --> 00:32:01,880 the smoker to give it a bit of a smoky feel. 661 00:32:01,880 --> 00:32:04,360 Once everything's cooked, I've dropped it right down and hit it 662 00:32:04,360 --> 00:32:06,600 with the Super smoke. We're going to assemble it, 663 00:32:06,600 --> 00:32:10,280 mate, and hit it with some hot honey because I know you love it 664 00:32:10,280 --> 00:32:12,440 and it's going to be spectacular. 665 00:32:12,560 --> 00:32:13,760 Bring it out. On. 666 00:32:16,440 --> 00:32:19,120 Oh God. We on Yep. 667 00:32:19,480 --> 00:32:25,120 You're going to do me a big reveal here? 668 00:32:28,120 --> 00:32:34,680 This looks great. Diabetes Reveal. 669 00:32:34,680 --> 00:32:36,480 Fucking no, I've just got me. Got you. 670 00:32:36,480 --> 00:32:38,640 I cut you. Yeah, I slid my knuckle across 671 00:32:38,640 --> 00:32:41,680 it. All right, what do we got? 672 00:32:41,880 --> 00:32:45,920 BBQ Mafia. Yeah, baby, the smoky hot honey. 673 00:32:56,090 --> 00:32:59,250 All right, that's enough video. I'm going to taste this. 674 00:32:59,570 --> 00:33:06,560 Right, I mate, grab one. How's it even look? 675 00:33:07,240 --> 00:33:10,880 Yeah, yeah, that'll do. God, this is 1, Sir. 676 00:33:11,000 --> 00:33:14,200 Yep, it is today. Cheers, Cheers. 677 00:33:14,200 --> 00:33:17,760 Oh. Fuck, I'm wearing white. 678 00:33:22,640 --> 00:33:25,960 You can't go wrong. Looks like a smash burger. 679 00:33:26,360 --> 00:33:28,440 Mate you can almost put a smash burger in there. 680 00:33:31,160 --> 00:33:34,640 Fat boy brekkie. Bit of fried chicken and go well 681 00:33:34,640 --> 00:33:39,400 too. Every time I go to the doctor 682 00:33:39,400 --> 00:33:41,520 and I get my bloods done I'm always surprised. 683 00:33:41,520 --> 00:33:46,080 I don't have diabetes yet, but I'm pretty sure this is going to 684 00:33:46,280 --> 00:33:48,080 tip me over the edge. It gives us something to work 685 00:33:48,080 --> 00:33:50,560 for. Diet starts Monday. 686 00:33:51,920 --> 00:33:53,960 Yep. Oh, you've honeyed everywhere, 687 00:33:53,960 --> 00:33:55,880 bro. We'll come in to film next week 688 00:33:55,880 --> 00:33:58,680 and there'll be ants everywhere. That might be the ultimate 689 00:33:58,680 --> 00:34:00,800 hangover breakfast. Yeah, it's a nice balance. 690 00:34:00,800 --> 00:34:03,480 You've got the sweetness of the French toast with the white 691 00:34:03,480 --> 00:34:05,880 chocolate and the richness of the brioche coming through. 692 00:34:05,880 --> 00:34:09,840 But then the Bacon's got that salty cherry Chipotle going on 693 00:34:09,840 --> 00:34:13,159 too, so it's Bacon's got a nice bit of crunch too. 694 00:34:13,159 --> 00:34:15,159 But yeah, I'm gonna smash Patty in there too. 695 00:34:15,159 --> 00:34:17,960 Would probably go right? Smash Patty bacon. 696 00:34:17,960 --> 00:34:21,040 Smash Patty bacon. Jesus, like the old double 697 00:34:21,040 --> 00:34:24,040 Decker. And have you ever seen anyone 698 00:34:24,040 --> 00:34:26,120 use flavoured milks in their brioche before? 699 00:34:26,120 --> 00:34:28,719 Or is that just something that your mate showed you but I have 700 00:34:28,719 --> 00:34:30,480 never seen it before? I'd never seen it. 701 00:34:30,480 --> 00:34:34,080 So it was actually at the Traeger stand at the second ever 702 00:34:34,080 --> 00:34:37,719 meat stock in Auckland. And my mate Jamie, who we've 703 00:34:37,719 --> 00:34:40,760 since been reunited because we lived together in Queenstown 704 00:34:40,760 --> 00:34:43,360 years ago, he reached out. He's like, oh bro, I'll be at 705 00:34:43,360 --> 00:34:44,639 meat stock. I work for Traeger. 706 00:34:44,639 --> 00:34:47,199 I sell snowboards in the winter, barbecues in the summer. 707 00:34:47,320 --> 00:34:49,400 Fucking dream job. And he was sort of the first 708 00:34:49,400 --> 00:34:52,159 time I'd ever seen pellet grills used as ovens. 709 00:34:52,520 --> 00:34:54,040 So he's like, come and have some French toast. 710 00:34:54,040 --> 00:34:55,639 I'm like, what? What do you mean French toast? 711 00:34:55,639 --> 00:34:59,480 I'm just doing it in the smoker. And they've got this really nice 712 00:34:59,840 --> 00:35:03,840 milkshake over there where it's like basically really thick, 713 00:35:03,840 --> 00:35:07,000 creamy, natural cow's milk with caramel added. 714 00:35:07,000 --> 00:35:09,960 And that's what he used as his French toast based. 715 00:35:09,960 --> 00:35:13,520 And ever since then, I'm just like, Yep, get yourself a a cart 716 00:35:13,520 --> 00:35:15,560 and a milkshake and make French toast. 717 00:35:15,760 --> 00:35:17,040 Yum. Well, it was delicious. 718 00:35:17,040 --> 00:35:20,280 Alright, let's move on to our fuck up of the week and let's 719 00:35:20,280 --> 00:35:21,360 watch this video. What? 720 00:35:22,880 --> 00:35:28,520 The fuckin juice in this fucking mug. 721 00:35:28,520 --> 00:35:43,800 What's going on stage now? So jobs one chop chops one job 722 00:35:43,800 --> 00:35:46,880 here is to make sure Brad gets in unscathed. 723 00:35:46,880 --> 00:35:55,960 Oh my God. Fucking hell. 724 00:35:55,960 --> 00:35:57,640 You what happened? What nearly just happened. 725 00:35:57,640 --> 00:36:02,040 Just fucking nearly stacked it. Sorry, left, left, left. 726 00:36:02,120 --> 00:36:07,120 Oh my God, that would have been. All right, tell me what 727 00:36:07,120 --> 00:36:09,560 happened. Right now, so this is during our 728 00:36:09,560 --> 00:36:13,320 live show at Sydney, Mate Stock. I'm sitting there sweating 729 00:36:13,320 --> 00:36:15,200 because you're talking 1,000,000 miles an hour. 730 00:36:15,200 --> 00:36:18,280 I'm looking around. Brad's still nowhere to be seen 731 00:36:18,720 --> 00:36:20,720 and we're getting close to the end of the show. 732 00:36:20,720 --> 00:36:23,240 The platter was gonna come out for Rate My Platter. 733 00:36:23,560 --> 00:36:26,640 And so what's happened is we've organised for Brad at Black Bear 734 00:36:26,640 --> 00:36:31,120 to put this thing together probably 400 to 500 metres away 735 00:36:31,120 --> 00:36:33,760 from the stage with how big Mate Stock was this year. 736 00:36:34,200 --> 00:36:38,200 So he's traded all up and walked it through into the indoor Expo 737 00:36:38,200 --> 00:36:41,760 for the live show, nearly tripped over on his way into the 738 00:36:41,760 --> 00:36:45,480 arena, and if that had to hit the deck mate, Jesus, it would 739 00:36:45,480 --> 00:36:48,680 have been catastrophic. So I think I know what happened. 740 00:36:48,680 --> 00:36:51,560 I think Chop was too busy filming himself and not really 741 00:36:51,560 --> 00:36:53,960 doing what he was supposed to do, which was play blocker. 742 00:36:54,320 --> 00:36:58,960 It sounds like chop. So here he is bringing the 743 00:36:58,960 --> 00:37:02,080 platter to the backstage and and then we got to eat it. 744 00:37:02,280 --> 00:37:04,720 Bloody oath we did. And yes, it was a 10. 745 00:37:04,880 --> 00:37:07,280 It was a 10 all. Right now he has sent us a 746 00:37:07,280 --> 00:37:10,800 picture that was the plate on the floor that he nearly tripped 747 00:37:10,800 --> 00:37:14,480 over that you can see in the video and we almost didn't eat 748 00:37:14,480 --> 00:37:15,840 that night. Yeah, that's it. 749 00:37:15,840 --> 00:37:18,680 I was just like the the main bit of feedback may have been it's 750 00:37:18,680 --> 00:37:22,120 very gravelly. Alright, we're done. 751 00:37:22,480 --> 00:37:26,400 That's it, episode 85, all done and dusted. 752 00:37:26,640 --> 00:37:27,880 Alright, what do people gotta do? 753 00:37:28,080 --> 00:37:32,000 Like subscribe, buy some merch, leave comments, anything you can 754 00:37:32,000 --> 00:37:33,920 do to keep the algorithm pumping. 755 00:37:34,360 --> 00:37:36,640 Hit that little reshare button on all our stuff. 756 00:37:36,640 --> 00:37:38,800 It goes a long way. I only taught my wife that 757 00:37:38,800 --> 00:37:40,560 button the other day. I was like, why didn't you press 758 00:37:40,560 --> 00:37:41,960 that button? She's like, what's it do? 759 00:37:41,960 --> 00:37:44,480 I'm like RE shares the post so that people can see it. 760 00:37:44,760 --> 00:37:47,440 Come on man. Like social media is free. 761 00:37:47,440 --> 00:37:49,320 Don't be stingy. Use your likes, use your 762 00:37:49,320 --> 00:37:51,920 comments and see you next Tuesday.