Episode 85. 85 of the under seasoned undisputed BBQ show I
feel like. Shit, I look like shit.
My dye has like dripped out of my beard.
I haven't had a haircut. I haven't had a shave.
I'm tired. Yeah, this poor fella has been
on a heap of long haul flights and about to go on a couple
more. So get the world's tiniest
violin and welcome to episode 85 of the Under Season BBQ Show
with me and Jay who's doing our intro.
Let's watch. Hey, this is Casey McLean,
America's most famous comedian, and you were watching the Under
Season BBQ show, which by the way, I got offered $700,000 to
do the Kevin Hart Roast and I go, no, not going to do it,
$700,000. By the way, that's like 2
million squid or whatever you British prisoner colony people
call your money. That's like 2 million squid.
And I was like, no, not taking it.
I'm not taking it because the Under Season BBQ boys, the meat
stock boys, they're more important to me.
Also, they offered me 3,000,000 squid to do meat stock this
year. I can't believe it.
I have a contract right here. It says, dear Casey, we wouldn't
let you come to Australia to do meat stock if you gave us
3,000,000 squid. I got to see if I can get
Netflix back on the phone. Hold on.
What a legend. How did we meet Casey?
We sort of met him by accident because yeah, the story goes, a
while back he also had an under seasoned show on YouTube.
He did, and not that long after we launched.
Now keep in mind we didn't launch the Under Season BBQ
show. We launched the Over Season BBQ
show. But then we found out somebody
else already had that name. So we switched to the Under
Season BBQ show and about two months later they popped up with
the Under Season BBQ show. We had a bit of banter between
US and then they were kind enough to change the name of
their podcast to the Unseasoned Podcast.
Yes, very laughable lads about it.
We decided to sort of almost have a bit of pretend wrestling
beef going on there back and forwards, but Nah, these guys
are good sports. Very proud Seattle natives from
over in the US of A and we love you boys.
So when they started their podcast they were getting 1000
views on every episode, but about a year ago they stopped
posting. Wonder why?
So they did just 20 episodes of the unseasoned podcast.
They got 785 subscribers. That's nothing to smirk at.
No, but they gave up. They're quitters.
Quitters. Starters.
Yes. Doers and not finishers.
There's a big difference. Now had they had the stamina
that me and you have, they would have hit these sorts of heights.
Oh, what? We don't have 350.
I think there's a bit of lint there.
Can you just wipe that off for me, please?
Oh, that's great. Fucking hell, forgot to put the
decimal point in there. I was going to say, where's our
plaque? Oh, that's fucking awkward,
isn't it? It is.
All right, on a serious note, Casey McLean comedy, Go and give
him a follow. He's a real legend.
And he's a pretty fucking good barbecuer, too.
Yeah, he can definitely hang. Sort of think of him as the Timu
Seth Rogen. Yeah, but you probably made a
smart choice stopping your podcast 12 months ago.
Yeah, it doesn't get you far. All right, let's move on the
under season BBQ show. What is in this episode?
Well, welcome to another episode of Jay's Been Away, and so I got
some cool T-shirts and hats. We've got a bit of AI Guess a
Gourmet thrown in the ring for the potential of a sausage
smackdown, and we've also got some Dream Pit builds coming up.
All right, so it's going to be an action-packed show.
It is mate. Back to your regular scheduled
BBQ programme coming and now let's go.
All right, before we get started, this is the first
opportunity that me and you have had to chat about my quick trip
to Texas just after meat stock. I snuck away for a week and
somehow I ended up on stage at the Yeti Flagship store with
Tuffy Stone and Daniel Vaughn. Right, I've just realised
something. Was this the moment when you let
Daniel Vaughn know of your upcoming predicament in the live
episode? No, no, I waited till it went
live and I told him after. Ohh, that's awesome.
As long as he knows. So we were all there to support
Genevieve 14th 14th Cookbook. It's an amazing book, the
definitive guide to Fire cooking, and it was launched at
the Yeti store in Austin, TX and that's why we were all there.
Unreal. I did get an invite, I just I
couldn't go. And while I was there, I caught
up with Australian born and now Texas resident Jess Pryles.
She's crushing it in BBQ. She's soon to be on a new TV
show with Ernest Cervantes, MO Cason and Andrew Zimmerman.
So it was great to catch up with Jess and I also got to attend
Lockhart Rising, which is something I've wanted to do for
a long time. It's hosted by Milscale now.
While I was there, I did a heap of filming.
I was there with Tuffy Stone. We cooked at Lockhart Rising and
there's a ton of videos to come out about that trip on his
YouTube. So, so wait for it.
Interstellar, Burnt Bean, Leroy and Lewis Style Switch.
We also filmed a meal scale. We did Lockhart Rising, we did a
heap of cool videos. We even did a day on the job
with Daniel Vaughn. So all those videos are yet to
come out, and they're going to be on Tuffy Stone's YouTube
channel. So this is like an amplified
version of the meat stock fire kitchen.
Almost. There was nearly 30 chefs there.
Yeah, so like an amped up version?
But we chose a 40° day to do smash burgers over an open fire,
and it was a poor choice. Everyone in that photo except
for one, and I'm going to introduce him a little bit later
in the podcast, went down with like heat exhaustion, like bad
heavy exhaustion. But we had a great time.
We had super fun and it was a great pleasure to do Lockout
Rising with these guys, with Tuffy as our leader.
Unreal. All right, let's move on to our
dishes of the week. And this one was sent in to us
by the one and the only Bill Dumas, he says, introducing for
the first time whatever, or at least to my knowledge, the
seafood paella sausage. Yeah, right.
Looks bloody banging. You don't see hand in boxes like
that very often, do you? No, you certainly do not.
So it's a traditional Spanish paella crammed into a Texas
style smoked sausage with the base of red snapper seasoned
with saffron, white pepper, garlic and multiple paprikas.
Yum. And then they deconstructed a
full pan of the paella crafted by chef Danny Hernandez of The
Brisket Shop in Tampa, FL, which featured bomber ice mussels,
lump crab, scallops, spiny lobster, paquito Peppers and a
sofrito. Base Wow, you're speaking my
language here. I am a real sucker for a good
paella. They're going to butcher us for
the pronunciation, aren't they? The paella.
And that wasn't the end of it, too.
So this was served to the judges with two sauces, a white wine
and seafood froumay reduction and a grammelada aioli with
garlic, parsley and lemon. Yum.
Fuck me. So good.
Are you gonna probably get more confused eating this than when I
had the the Peach cobbler sausage you didn't meet stock
last year because, oh, it's just a lot to unpack.
Isn't it? So in case you haven't realised
by now, this was a hand in at a BBQ competition and it was
handed in at Memphis in May and it went into the seafood
category 'cause there's no sausage category at Memphis in
May that's important. Yeah, right.
That's swinging with the big boys.
There. So they scored a 10 from every
single judge except for one that gave them a nine, and I think
that 9 is dropped, but it was good enough for 11th.
Wow 9.98 gets you 11th so. If anyone can figure this out
how this scoring works, let us know.
I can't tell you how 10 + 10 + 10 averages 9.99.
How does that work? But then the second judge gets
10 + 10 + 10 and that equals 10. But then the third judge is 10 +
10 + 10 and that equals 9.95. Yeah, I'm confused.
But anyway. But nonetheless, they came 11th.
Yeah, what's? It take to come first.
Something fantastic. I mean, probably not a sausage.
So that's where this little segment segways into.
Bye bye, figured it out. You found a button on that
fucking audio? Desk.
It was always there, it was just on mute.
So here's the thing. I think that Memphis in May,
this is directly to you. We love what you do.
It's a fantastic competition, but they probably need a sausage
category. They probably do or Scotty world
BBQ championship. She could have a little special
side hustle there with the the world's first ever low and slow
sausage contest in Vegas. I mean, we did a list gods of
sausage, but Can you imagine being the world champion of
sausage? Yeah, you'd have to get a big
sausage necklace, wouldn't you? It's got a nice ring to it
though. It's.
Sausage necklace. It's an innuendo, by the sounds
of it. All right, and while we're at
it, Congrats to Heath Ryles. back-to-back winner.
It's never been done before. Looks like in this photo,
they've got about $40,000 in checks there.
So congratulations, Heath Ryles. He's gonna be shooting up our
top 150 list next time we do. It that check I think everyone
gets about 10 bucks by the end of it by the time they split it
evenly. All right, congratulations
back-to-back. Never been done before Memphis
in May. It's a great event.
Unbelievable GOAT status right there, Heath.
All right, this next one was posted by Attica Melbourne and
it's a world renowned Australian restaurant and this is smoked,
pastrami, cured, emu diced, sourced and spooned onto
sourdough toast. Yeah, So this looks like to me a
bit of a smoked pastrami emu Tata.
And I would smash that. You would, I would smash.
Alright so a few episodes ago you said to me that you wouldn't
eat a giraffe and now you're trying to tell me that this
other long necked creature is OK to eat.
Mate I would punch and aim you where I grew up in Tassie, we
had this resident emu in the Bernie Park and he would Peck
the shit out of you. You're walking past as a kid,
bang and Emu's pecked you and taking your fucking hat off.
I remember I had a fight with him once, so I had one of those
inflatable hammers from the Bernie AG Show and we went toe
to toe. Well during COVID I did a stint
in a zoo and that's a story for another day but I was the most
fucking scared of cassowaries and emu's.
Yeah, there's actually a pizza place in Canberra I believe that
has on the their menu. It's called the Coat of Arms,
where you can get emu and kangaroo on a pizza.
All right, so for the record, giraffes not OK.
Nah. Emus OK.
All day. Imagine the wings.
Bro all right, so while we're on the subject, when it comes to
native Australian animals that are all terrible for low and
slow BBQ because they don't have much of A fat content.
So beef brisket and pork shoulder somewhere between 20%
fat content in those particular. Cuts same.
Same what? That's my BMI, I think.
Oh, you're. You're also 20%.
Fat. I'm the perfect ratio for a
smash burger I think. You'd low and slow really well,
but Kangaroos, amuse and crocodiles which are native to
Australia. Less than 2% fat.
Terrible for low and slow. Terrible for low and slow.
There's an old urban legend out there.
If you want to cook kangaroo tail on the open fire, what you
do is you. You get your fire nice and hot.
You cut off the kangaroo tail and you Chuck it in the fire at
the same time as some river rocks.
When the river rocks explode, that's when you take the
kangaroo tails out, throw them away and eat the rocks.
It's not very good. It's not real good, I'm I'm
told. I am told though, that the
kangaroo tail has the most amount of fat of any cut.
We should almost get some and see if we can do the same method
as a low and slow ox tail. With kangaroo tail.
With Kangaroos, yeah, it'd be gamey, all right.
Well, that might be some homework for Shannon, our
friend, because he has got another mate that goes hunting
for Kangaroos and he can maybe get us a kangaroo tail.
That's it. It'd be a bit different though,
like a cow's tail is basically designed to shoo some flies
away, while a kangaroo tail is vital for their stability and
they lean back on them so I reckon it's more muscle than
anything. All right, let's move on from
that rabbit hole. And this next one was sent in to
us by Chris Smith, known as the Wood Fired Feaster.
He is a builder who lost his vocation in life.
I'm not sure what that means, but he's a food lover, a dad, a
husband to a beautiful woman, and enjoyer of life's simple
pleasures, food, wine and family.
And this is a BBQ monkfish and king prawn dish.
Say less. That looks frigging unreal.
It looks smashing. So this is BBQ monkfish and king
prawns with MSG PG rub? What's that mean?
MSPG, yeah, I don't know. No, he says MSG, PG, whatever
that means. Rub smoked jalapeno and garlic
apple molasses glaze with a muscle and Curry sauce, XO and
chili vinegar and then it's served with a pickled warm
cucumber and roast potato charred onion salad.
Yes, please, I'm into that. Look at it.
I forgot to. It also has chives, spring
onion, roasted sesame seeds to finish.
You know what it's missing? A beautifully charred tortilla
to put it all in. No, I'd fucking tell that up
just the way it is. Yeah, same.
All right. This backyard, this backyard
cooking stuff that you're all doing at home is getting out of
hand. This is restaurant quality stuff
that people are just like doing in their backyards.
We almost need to do further down the track a bit of a
viewer, submitted Cook of the Week Championship.
Whoo, now you're talking. Yeah, we could set a date where
everyone sends everything in on Instagram or shows the cooks
almost a bit Traeger Day esque, and we can be the judges because
we're so qualified. All right, so we pick a top ten
and then countdown from 10 to #1.
Yeah, that's it. We could have like a window
where there's like a couple of weeks and then they submit it
in. Then we do a whole episode on
what we think's the best and yeah, because, you know, we love
lists and we we've got all this spare time, so I think it'll be
great all. Right, but go give Chris a
follow at wood fired Feaster and in the meantime size going to
figure out the whole metrics around this other competition.
No, I've just crunched the numbers mate.
Can't be done. Right next, this sausage was
sent in to us by Liam Sharkey, known as Liam the Catering
Butcher. He says my new jalapeno cheese
sausage using vintage red fox cheddar cheese.
I know you guys love a lengthwise cut.
Yeah, he sees now the breathe there the the butterfly sausage
going on. Yeah.
It's looks like a home run to me.
Yeah, bloody oath, mate. You can tell it's texturally
beautiful. OK, so this looks like sausage
perfection, but he also sent us this.
And what does this look like to you?
This is like a cheesecake. Is that my final answer?
Have a closer look. It fucking looks like a
cheesecake, but it's not. So it's actually a meaty cut of
pork rib with a homemade mustard BBQ sauce and a Doctor Pepper
BBQ sauce. Yes, please.
So Liam's been a butcher for 23 years.
He is 1/4 of the Forge BBQ crew which is a group that I'm sure
we'll talk about more in the future.
But in the meantime give him a follow Liam the catering
butcher. So I agree it does look like
cake, but that's pork. Talk Hunt.
All right, let's move on to some BBQ related travel.
And while I was in Lockhart, TX, I met Justin Holden from Heath's
House and this story has a real cool twist.
And had these guys start following me on Instagram while
you were over there. And this place is Cirque.
So this is Heath's house. It's actually an Airbnb.
It's got a cool pool. Tick.
The house is really well styled. It's a 3 bedroom, 2 bathroom
home built in 1935 and then they've renovated it.
Awesome. It's half a mile from downtown
Lockhart, but there is something else really special about it.
Tell me more. So Heath's house is a modern
take on a bed and breakfast. It's a space where you can stay,
unplug, and enjoy a delicious curated live fire meal.
Sick. So this is Justin Holden around
a heap of cool mill scale smokers and open fire pits, and
essentially Heath's house is a rental property and a live fire
culinary experience in one. That's it.
So you can upgrade your plan and he comes with it.
Correct. So you stay unplugged, you swim
under the historic pecan tree, and then you have the option if
you want to add a curated live fire experience prepared by
Justin as part of your stay. Yes, please.
Can you imagine staying in an Airbnb, swimming in the pool all
day, walking into Lockhart, TX, coming back and someone's cooked
a whole hog? For you, I wouldn't be doing any
of that. I'll be helping him.
So this is Justin and Jodie and they are their hosts at Heath's
House and they've been married for nine years.
And Justin looks after the food and Jodie has hospitality
experience and can help with venue planning.
And I think what they're doing is super cool.
It's in Lockhart, it's a town worth exploring, so put it on
your bucket list. Yeah, get there.
Check out Heath's house. Yeah, book the whole package.
The other thing I'm going to say about Justin, right when we
cooked that Lockhart Rising, it was screaming hot day.
We cooked over an open fire grill.
Justin was the only one out of all of us that didn't skip the
beat. Look at that mustache though.
Mate holds special powers. All right, let's move on to some
talking points. Let's go.
All right, I want to talk about someone called Zack from Zack's
Smoke Show. Now, Zack has been in and out of
our DMS sharing some content with us for well over a year.
Yes, he has. He's the first one in our DMS
encouraging us. He sends us private support
messages. He tells us how great we're
doing. He offers behind the scenes
encouragement. He's always there chiming in to
say hey guys, you're doing a great job.
I really enjoy what you're doing.
He's also a great oak and I have the pleasure of seeing him
regularly because he works in. Foster what?
He lives near you. He lives in Old bar and he's
renovating a friend of mine's Cafe at the moment so I get to
see him every now and then. But I remember first meeting
Zach at the at the start of the year like 5 months ago.
He was knocking on the door of hitting his first thousand
followers and as we record this, he's just cracked 40K.
Well, I'm going to tell you why the shoe is now well and truly
on the other foot and I'm just going to flick through some of
Zack's most recent videos and do you notice anything here, maybe
down towards the bottom there? He's got this thing next to his
numbers. It's like the letter MI don't
know what that means. 35,000,014 million. 8 million 6,000,000 All
these videos are getting huge numbers.
The man's figured it out. 12,6,000,000 And there's way
more of these. I just pinch six.
Yeah, he has had over 123 million, not 1000 million views
in the last 30 days. And look at those zeros
underneath it. 0% from ads. So he's doing this all
organically. He has had 308 million views in
the last 90 days. Insane.
That's like 50 times more than what we get.
Insane. So Zach, This Is Us in your DMS
mate. We are here to tell you that you
are crushing it. Thanks for supporting us and
This Is Us supporting him. That's it.
Might even get him on the show and he can cook us one of those
bloody pecan as he keeps teasing us with.
All right, you are the captain now, buddy, and congratulations,
they are massive numbers. You're a fucking champion mate,
and it's good to see one of the good guys getting over the
algorithm. Go and give him a follow Zach's
smoke show. He has well and truly crack the
coat. That's it.
And a little story here. Just before I when I first met
Zach, as I said at the start of the year, he gave me a little
bit of a walkthrough of this place he was renovating and he
discovered that all of these places in the Foster Main Street
have these basements that everyone had just basically
built floors over. So they were essentially missing
out on this extra storage. Then I get a message from him
saying, hey mate, have you got any stickers?
I'm like, why is that? He's like, I want to put them on
my cast. I fell through the fucking floor
at work the other day and broke my arm.
Which was a bit of a blessing because it gave him heaps more
time to be at home cooking steak.
And he is fucking winning. Crush at it.
Yeah, baby. All right, well done buddy.
Congratulations. They are massive numbers.
Anyone would be stoked to get those numbers?
Bloody oath and the man can cook a steak too bro.
All right, let's move on to pit builders.
And then there was. 33. So this pit here we are looking
at was built by Bog Line smokers out of Canada and it's a custom
built pimp my ride gothic themed 1000 gallon trailer smoker built
for Mel from Dark Side of the grill.
It's got custom tail lights, a coffin firebox, hanging lanters,
fenders, pinstriping. It's cool as fuck.
It is. I think Mel would love it if it
was Halloween everyday. Yeah, I think this pit was
called. Is it Elvira?
No, this is Black Betty. He's got another one called
Elvira. But yeah, this thing is
beautiful. Even just the lanterns hanging
off the side. They've made little spider webs
for some of the brackets. And yeah, man, not a corner was
cut on this thing and it is spectacular.
So when we first saw it, me and you called it the coolest pit on
the planet. Bloody oath, mate.
All right. And then there was this one
built by Boss Hog Smokers in Australia.
You painted it. It was built for our boy Luke
from Fat Boys. Yeah, this was such a sick
project. It was probably the most
photographed thing at all. Three meat stocks or sorry, all
two. It didn't make its way to
Gippsland. Even now walking past, I look at
it and go fuck yeah, that still looks pretty cool.
So the smoker box sits almost on the floor.
It's riding on high rims. It has.
Is it rattlesnake wrapped door handles?
Just I think it's Python skin. Yeah.
So snakeskin wrapped handles. It's also one of the coolest
pits, according to US, ever built.
Yeah, I might be a bit biased, but I think it's pretty fucking
cool. And like I said, and then there
was 3 and we're playing a video here and Bog Line Smokers is at
it again and it's a smoker on air ride suspension built for
Eugene and Sean from Hickory Lane BBQ who asked Bog Line for
a hot rod patina airbag smoker. And this is what they came up
with do. You remember about 50 episodes
ago where we were talking about potentially a low rider smoker?
I think these guys have fucking knocked it out of the park.
It's an absolute home run, especially when you match it
with the truck that it was built to match.
Yeah, I think the truck came first, the Chevy C10 there at
the front, and they wanted something to match it.
And yeah, Brief nailed even the wood box at the front there,
it's all like little Chevy badges laser cut out.
It's so sick. So Eugene told us I'd just
finished building my 1966 Airbag C10, and I wanted a pit to
match. The parts were from antique swap
meets Local Farms and the fenders were found both on
Facebook Marketplace. Amazing I.
Kind of. I can't believe how cool this
thing is. Super cool.
And two guys that deserve a round of applause is Russ of
Moore's Blacksmith Shop, who hand stamped the louvers in his
press for the firebox sign and also did the bed strips in the
wood box. Amazing.
Just Craftsman doing Craftsman things.
And Dano from Black Heart Designs who did the stripes and
lettering on his truck. They said without those two
guys, these builds wouldn't pop like they do.
It's true raw talent that AOA can never replace.
That's it. How's the number played on the
truck? I hate attention.
Might have a problem here because people are going to snap
their heads to take a photo of. This oh, there's going to be
some rubberneck and when this thing's cruising the streets.
All right, So Eugene is actually a sales Rep for Traeger.
Dead set. And his business partner Sean is
a wholesale sales Rep for BBQ rubs and sauces.
And they have plans to do some pop ups and some catering
events, but primarily they want to sell food at car shows.
I love the fact that the airbag mechanism is on display there.
You can see it popping out the front of the Fender.
There. Yeah, it's so cool.
Oh man, where's this all going to end up?
I don't know when you get 1. So I'm an early fan of American
Chopper. I love the way that they were
kind of like taking motorbikes and kind of putting a spin on
them. And now it's starting to happen
in the world of BBQ smokers. But this is to the next level.
Fuck yeah it is. This is not just like oh let's
tack on some fancy badges and Chrome some stuff out.
This is proper old school chop shop engineering matched with
very talented Craftsman and artists who all come together to
build something that is just out of this world.
That's it. Because at the end of the day,
it's still got to be a functional beast, don't it?
Absolutely unreal. Still got to cook.
I mean, it's got to pay for itself, right?
Bloody oath. Bog line smokers, Eugene and
Sean, Russ and Dano, you've just built, according to us, one of
the coolest pits on the planet, period.
It's next level stuff. And shout out to the Foster
Creative for this video. That's it.
To me that is the coolest smoker I've seen just because it suits
my personal taste. I love it.
So cool. All right, let's move on to the
World Butcher Wars now. It was just held at Sydney Meat
Stock and we haven't had a chance to talk about it yet, but
it was fucking cool. It was pretty bloody mental.
All right, so butchers get half a settle of pork and half a lamb
and they get 30 minutes, just 30 minutes.
Now 30 minutes is not enough time to break down the amount of
meat that they are given. Bro, we've been talking for 30
minutes. But that's the challenge.
They need to do it on stage, under the lights, in front of
huge crowds, in front of their peers, friends, family,
strangers. The clock is.
Ticking. There's only a couple of people
in there. Look at that.
But Can you imagine being in front of all these people with a
sharp knife in your hand? We did.
When we did the live show, we had a crowd this big and we got
that cutthroat knife out. Remember, we weren't.
Cutting up a whole half. Lamb, though, And we didn't have
that many people. So you're judged on final
appearance, creativity, technique which is AKA your
knife work and speed. How much did you get done?
All of it. It takes a whole lot of guts to
get up on that stage and I think there is a lot of butchers that
go, oh this is just sort of like show pony butchery, but I
guarantee you these boys can hang with you in a shop like no
one else and they can also get up on stage and do this too.
A lot of the problem with these guys is they have to take time
off work to come and do this and sometimes their boss isn't too
pleased. But this year you made it even
harder with that big fuck off LED screen behind everyone.
So these are some of the world's best butchers.
Nowhere to hide. I'm just going to flick through
some of those images. But yeah, I might have gone a
bit overboard with the dead pigs on in the background.
It was very sore esque. All right, now, Butcher Wars is
something that we've been doing for 10 years.
A huge shout out to Victoria, Knox, Nealdencoe, some pork and
of course our naming rights sponsor, Australian Food Super.
These guys have been supporting us since almost day dot.
Yeah, what a bunch of legends. All right, and this is Big Stu,
our head judge and a champion of the industry.
And last but not least, Shannon Walker.
He's the only person other than me and Simon to have been at all
27 meat stock events. He is the driving force of
Butcher Wars and something tells me we might say Butcher was in
Las Vegas in the future. Oh yeah, this guy's so
committed. Even when he's like, almost
dying of sickness, he's still there.
Like New Zealand last year, he like, didn't he sleep in the
hotel foyer because he didn't want to make anyone else sick?
He said he didn't want to make me sick and he was staying in my
room. So what he did was he just
pulled up a swag and slept at the venue in one of the rooms.
And he's a trooper, but he was like, I just didn't want to make
anyone. Sick.
Yeah, that's it. Didn't get enough duty free
ciggies on the way in. And this is the winner.
It's Luke Thomas from Miller's Gourmet Meets representing
Australia. The emotion this guy expressed
when his name was called was fucking something to witness.
Man, he was so stoked and so deservingly so.
But man, it was such a good feeling seeing him up there.
Just he was pumped. Well, he's the world.
Champion. World champion.
Now, I've got to say, if you're a butcher and you're looking at
these sorts of displays, you're probably like, look at this.
This doesn't look like a real butcher's display, but just so
you are grounded in the dynamics of how the judging works. 50% of
your score is your knife work and how accurate your cuts are
and how much you get off those carcasses before you even get
judged on this sort of stuff. Yeah, that's it.
So you've got to get all that technical stuff done before you
even make it look pretty. You can't win or even probably
even make the top ten if your display looks fantastic but your
knife works horrible. Yeah, that's it.
You can't win if you only do a certain amount of things but not
a lot of things, so you're actually getting judged on that
as well. So instead of just doing like 3
or 4 things perfectly and putting them up there and having
a great presentation, no, you have to get through as much meat
as you possibly can. Your knife work needs to be
impeccable and then your display is one of the final things to
get judged. Yeah, that's it all.
Right. This is second place Brett
Tyndale from G Shearer and Sons butcher and he's from the UK.
He came second and third place was the previous reigning world
champion Brett Laws from Pride Meats in Australia.
So cool. Butchers featured from
Australia, Papa New Guinea, Brazil, Scotland and Canada, New
Zealand and the USA and a big congratulations to anybody who
stepped on that stage and represented their country.
Amazing. What a crew.
What a bunch of legends. What a pack of legends.
Look at Shannon up the back there.
He's just holding up the sign just to make sure it gets the
plug. He's not even a butcher anymore,
mate. No, but he did his.
Time. No, but that's what I mean.
That's how dedicated he is. He's not actually working in the
meat industry at all, but he's still so passionate about it.
It's a brutal industry and I think it gobbles up a lot of
people before they ever get to retire because it's just so hard
on your body and it's brutal and it's long hours and you are
constantly moving that blade if you're going to be any good at
what you do, and eventually it just gets too much.
Yeah, bloody earth. So hats off to you guys and
support your local butcher. What I'll end on is this
butchery as a trade. 10-15 years ago people would look down on
you if you're a butcher. Well, it usually meant you
dropped out of school and had to get some form of apprenticeship.
The butchery 1. Nothing against the industry,
but the butchery one was what got everyone at the bottom of
the barrel. Yeah.
And it was a dying trade no one wanted.
To do it, that's it. The supermarkets were coming in
and undercutting everyone and sort of making the craft
disappear somewhat, but it's definitely on the up.
Yeah, well, I would say it's thanks to people just like these
and many others who have made butchery cool again.
Bloody oath. All right, I'm starving.
What is the recipe of the week? Mate, we're doing a bit of white
chocolate French toast with some spicy bacon in the barbecue in
the BBQ. We're gonna smoke it all up and
it's gonna be damn delicious. All right, tell me what's
happening. Right, I say, a little hack that
I learnt from a mate a few years ago is instead of putting normal
milk in your egg wash for your French toast, Chuck a milkshake
in there. So I've got an oak Milky bar
white chocolate. I used to love using the the
Violet crumble one, the chocolate honeycomb, but they
didn't have that one. So we've gone in there, we've
got about 5 eggs and maybe a cup of the milkshake there.
That's enough to translate through.
We've whisked that up, thrown our brioche in there too mate.
So yeah, we're gonna soak that stale bread is much better to
use for French toast for some reason.
So while we've got that bread soaking in the egg wash, we've
got our bacon. We've always using the streaky
mate. We've got the smokes cherry
Chipotle rub going on there for a bit of sweet heat and it's a
beautiful rub once it's cooked, mate, we've thrown that in the
smoke. We've got the Traeger sitting up
around 3:50 there because we want it to sort of, you know,
not be too low and slow, get a bit of crisp on that bacon.
So yeah, here we go. We're soaking the bread in.
We're crisping that up on the in the in the cast iron to get a
nice edge on it. Then we're finishing that off in
the smoker to give it a bit of a smoky feel.
Once everything's cooked, I've dropped it right down and hit it
with the Super smoke. We're going to assemble it,
mate, and hit it with some hot honey because I know you love it
and it's going to be spectacular.
Bring it out. On.
Oh God. We on Yep.
You're going to do me a big reveal here?
This looks great. Diabetes Reveal.
Fucking no, I've just got me. Got you.
I cut you. Yeah, I slid my knuckle across
it. All right, what do we got?
BBQ Mafia. Yeah, baby, the smoky hot honey.
All right, that's enough video. I'm going to taste this.
Right, I mate, grab one. How's it even look?
Yeah, yeah, that'll do. God, this is 1, Sir.
Yep, it is today. Cheers, Cheers.
Oh. Fuck, I'm wearing white.
You can't go wrong. Looks like a smash burger.
Mate you can almost put a smash burger in there.
Fat boy brekkie. Bit of fried chicken and go well
too. Every time I go to the doctor
and I get my bloods done I'm always surprised.
I don't have diabetes yet, but I'm pretty sure this is going to
tip me over the edge. It gives us something to work
for. Diet starts Monday.
Yep. Oh, you've honeyed everywhere,
bro. We'll come in to film next week
and there'll be ants everywhere. That might be the ultimate
hangover breakfast. Yeah, it's a nice balance.
You've got the sweetness of the French toast with the white
chocolate and the richness of the brioche coming through.
But then the Bacon's got that salty cherry Chipotle going on
too, so it's Bacon's got a nice bit of crunch too.
But yeah, I'm gonna smash Patty in there too.
Would probably go right? Smash Patty bacon.
Jesus, like the old double
Decker. And have you ever seen anyone
use flavoured milks in their brioche before?
Or is that just something that your mate showed you but I have
never seen it before? I'd never seen it.
So it was actually at the Traeger stand at the second ever
meat stock in Auckland. And my mate Jamie, who we've
since been reunited because we lived together in Queenstown
years ago, he reached out. He's like, oh bro, I'll be at
meat stock. I work for Traeger.
I sell snowboards in the winter, barbecues in the summer.
Fucking dream job. And he was sort of the first
time I'd ever seen pellet grills used as ovens.
So he's like, come and have some French toast.
I'm like, what? What do you mean French toast?
I'm just doing it in the smoker. And they've got this really nice
milkshake over there where it's like basically really thick,
creamy, natural cow's milk with caramel added.
And that's what he used as his French toast based.
And ever since then, I'm just like, Yep, get yourself a a cart
and a milkshake and make French toast.
Yum. Well, it was delicious.
Alright, let's move on to our fuck up of the week and let's
watch this video. What?
The fuckin juice in this fucking mug.
What's going on stage now? So jobs one chop chops one job
here is to make sure Brad gets in unscathed.
Oh my God. Fucking hell.
You what happened? What nearly just happened.
Just fucking nearly stacked it. Sorry, left, left, left.
Oh my God, that would have been. All right, tell me what
happened. Right now, so this is during our
live show at Sydney, Mate Stock. I'm sitting there sweating
because you're talking 1,000,000 miles an hour.
I'm looking around. Brad's still nowhere to be seen
and we're getting close to the end of the show.
The platter was gonna come out for Rate My Platter.
And so what's happened is we've organised for Brad at Black Bear
to put this thing together probably 400 to 500 metres away
from the stage with how big Mate Stock was this year.
So he's traded all up and walked it through into the indoor Expo
for the live show, nearly tripped over on his way into the
arena, and if that had to hit the deck mate, Jesus, it would
have been catastrophic. So I think I know what happened.
I think Chop was too busy filming himself and not really
doing what he was supposed to do, which was play blocker.
It sounds like chop. So here he is bringing the
platter to the backstage and and then we got to eat it.
Bloody oath we did. And yes, it was a 10.
It was a 10 all. Right now he has sent us a
picture that was the plate on the floor that he nearly tripped
over that you can see in the video and we almost didn't eat
that night. Yeah, that's it.
I was just like the the main bit of feedback may have been it's
very gravelly. Alright, we're done.
That's it, episode 85, all done and dusted.
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