It's episode 92 of the Under Season BBQ Show and what are you
cooking today? A.
Little bit fancy, we don't want a smoked pear and bacon
chocolate brownie. All right, bit of dessert.
Bit of dessert in the smoker. OK, if you want to see that
recipe you can either a sit through us talking about BBQ for
the next what, 40 minutes or skip to the end.
Yeah, but like and subscribe on the way.
Don't be stingy. All right, let's jump into it.
Doctor Howe. Hi, guys.
I'm Charlie. I'm a pit master here in China,
cooking BBQ here. And yeah, welcome to the Under
Seasons BBQ show, Charlie China. Right, so that's Charlie, and
we're gonna find out more about him later in the show.
Of course China has BBQ, I guess, but it is.
It's never been on my radar before.
I've never even thought about. It no and more about that good
friend of mine and friend of the show Luke from Fireball was in
China a couple of months ago and he messaged me.
He's like, dude, look at this and it was a plate of Texas
style BBQ that he found in China and I was like, how was it?
So mate, it was some of the best barbecue I've had in a long
time. I'm like sweet, send me all the
info, we'll get it on the show. He's like, there is no info.
I couldn't find anything. I couldn't even find this joint
again. I don't even know the name of
it. They didn't have an Instagram,
they didn't have social media and fucked if I can remember
even where it was because this place is so big.
Right, well, I'm going to tell you a bit later in the episode
about why they don't have Instagram.
Political. Alright, let's jump into this
episode. What?
What's happened? Are we gonna rate some Tassie
brisket on the show today, mate? We've also got a bit of sausage
fusion and a heavy hitter from the South side of Australia is
getting us to rate their BBQ. Alright, looking forward to it.
Let's jump into this episode and let's go to the dishes of the
week. And this one's gonna be a bit of
a tease because it's a picture taking a pasion barbecue in
Grapevine, TX, and it came up in my feed and I have saved it to
remind you that I've eaten there and you have it.
Yeah, but you know what else? You went there full like an
idiot. You're supposed to come hungry.
How good does that watermelon salad look?
Amazing bro is that hot sauce all over it?
I wanna say that's Tajin and I don't know what the sauce is.
Although I think you've got a watermelon hot sauce up behind
you there. One of the fancy Hanks.
Yes, cayenne watermelon. That is a beautiful hot sauce.
So while we're here, shout out to Fancy Hanks for sending us in
a whole big packet of all their products and their products.
Are great. Their products are awesome.
So you know, visually appealing. They come in the beautiful old
school glass bottle. I mean every Australian's had
the old Rosella glass bottle in the middle of the table at one
stage or another. But I don't know, it just feels
a bit more premium in nice packaging and all the flavours
slap. All right, well, I want to know
what's in there because it's too bright to be a tomato sauce.
Could be like a Tahin Kool-aid. Well, it looks fantastic, and
when I said that you haven't eaten there, what I mean is yet.
So hear me out. Right?
Lockhart Rising 4 next year you go paint some pits for mill
scale and before we fly home or when we get there, boom.
But we won't have lunch beforehand and ideally we might
go there the day before we fly out 'cause I would not only get
on a long haul flight with a gut full of BBQ.
Oh. I did.
You fly way more than me. I get anxious flying to fucking
Melbourne dude. All right, so truth be told, the
BBQ was fantastic. And when I say that they're
operating out of a food truck, and I've said this before, I
just I'm like a broken record, right?
But to get the quality of BBQ that they're serving out of a
food truck is really is exceptional.
Oh. Bloody oath it is.
So yes, if you've got a bricks and mortar and it's all decked
out and you've got a big kitchen, then getting good
quality BBQ, I mean, yeah, it's hard, but this is harder.
Oh. Bloody as it is, mate, you're in
tight, cramped kitchens. You don't really have the
infrastructure there that you would at a brick and mortar, but
it all comes down to how much you love it and how much you
want to succeed. You know what I reckon?
Mule scale. They need a big mural, maybe in
their in their factory. They do, and we need a big
container to bring home some mule scales.
We'll do a swap. Alright so just a reminder 2 of
the coolest people in BBQ today. They are crushing it from a food
truck. Christian and Paul from Passion
BBQ I. Think Yeti might need something
painted in their HQ too, wouldn't they?
We'll line it up next year. All right, This next one is a
dish posted by Beers and Butts Barbecue, and they are Rachel
and Paul, a husband and wife duo.
And this is a beef Mussaman Curry.
Yes, please. They said the dish was a real
labour of love and it was cooked low and slow on a Weber over
heat beads charcoal in an iron skillet using beef Chuck with
herbs, spices and coconut cream. So good.
Part of me thinks that when you cooking in a cast iron pan on a
BBQ it's a little bit pointless because all you're using the
charcoal for is to basically heat the pan, and you can do
that on a stove top, but it still tastes better.
I. Think it does.
It's just that whole residual heat.
It's not just the heat from the burner, it's like the heat from
the BBQ is hugging the whole skillet.
I think you can tell. MMM, like if you really think
about it you shouldn't be able to tell, but I think you can.
Well, the whole idea of cast iron with the lids was to cook
it a camp oven style where you put some coals on the lid and it
cooks it like an oven. Yeah, well, I feel like when
you're cooking like camp style oven, say bread or dishes, you
can taste the campfire. But technically it's got a lid
on it, so you shouldn't. MMM anyway, I don't know enough
about it, it doesn't make sense in my head, but I know that when
I taste it I can taste the difference.
So the effort that they've gone to here I think was worth it.
They said it was left overnight for the fat cap to form and all
the flavours to infuse. They removed the fat cap,
rewarmed it and served it with fluffy roadie bread.
Yes, police. And then it was also served with
some toasted coconut and sticky coconut rice.
Yum. Great looking spread.
Such a good winter dish, this. Is people cooking at home?
Yeah, it's so good, man. All right, exceptional work.
Go give them a follow Bees and Butts BBQ.
Yep, All right. Next we got tagged in this one
and they said the briskets are on point for the Island Escape
festival. What do you think under seasoned
BBQ show? Yes, please.
Great looking brisket. So nicely thinly sliced too.
Like, that's confidence. So the Island Escape Festival is
a live music culinary experience in Tasmania, Australia and that
brisket was headed to the festival in Joshies BBQ food
truck. Oh yeah, the boys from down
South of the island. So this is some of their other
BBQ. This is a 14 hour smoked chopped
brisket, American cheese, caramelized onions, crispy
bacon, Pickles, special sauce and Carolina gold sauce stacked
into one seriously filthy burger.
Yeah, had the pleasure of meeting the boys at Meat Stock
Sydney and they were blown away with how we do it on the
mainland. So this is their brisket tacos.
It's 14 hour cherry wood smoked brisket, zesty chimichurri,
pickled red onions on a flour tortilla.
Tortillas. But you know when I'm getting it
wrong and you never correct me. Just let me just throw me after
the wolves. Yeah but mate, my 7 year old
daughter loves it. All right, and this is a barn me
I'm gonna go with not my. And it's with barbecued pork,
fresh pickled veggies and coriander.
Yum. So this one here also really
impressed me and it's a Musserman.
Lamb Beeria Tacos. Another Musserman, but
completely different. Yeah, when I was in New Zealand
last, Shani and I, we went out for dinner with her family and
we found an Indian Mexican fusion place and they did butter
chicken and Musserman beef Berea tacos.
Fuck, they're good. They're good.
So good. Well, this one is tender, slow
smoked lamb braised down in Mexican spices and tomatoes.
It's loaded with fresh coriander and onion salsa, drizzled with a
Chipotle Mayo, and then served in a rich, creamy Mussamund
Curry dipping sauce. I reckon I'd prefer pulled lamb
over pulled beef anyway. For a beerie, yeah, I would.
Well, traditional. Berea is like fucking goat
anyway, isn't it? It's probably closer to lamb
than it is to beef, but I do like the richness of the beef.
But I guess if you've grown up eating lamb, that flavour sticks
with you and you really, really like it.
And I grew up eating lamb. Yes, same.
All right. They say it was the perfect
fusion of smoky BBQ, Mexican street food and Thai Curry
flavours. Sick all the flags.
I didn't know Mussaman was Thai. Yes, there you go.
All right, so Joshie's BBQ. They also sell their own sauces.
They have a Burnt Barrel BBQ sauce using Tasmanian whisky and
a Carolina Gold honey mustard. 2 of Tassie's most purest things
are their whiskey and their honey.
All right, and this is Joshie himself with the most handsome
man in BBQ today. Go and give them a follow
Joshie's Barbecue and he's from your motherland.
Yes, and I believe Brad here has stopped shaking after he nearly
dropped our platter on the way to the stage.
For the live episode, yes. All right.
This next one was sent to us by Dan Joy.
And he says, hey, lads, I remember you talked about making
bacon in a recent episode, but this past week I made beef bacon
from a rack of beef ribs. I mean, that's some expensive
bacon. Bloody I think.
So he said I cured it with Doctor J's bacon cure with a
shot or maybe 2 of Oak Barrel gin, and then it sat in the
fridge for eight days in a vac sealed bag, roasted and massaged
every day. He really got into it.
He rinsed it all off overnight in the fridge, uncovered, and
then they went on the smoker the next morning at 95°C.
It took about 5 hours to reach 65°C internal back in the fridge
uncovered, and then he sliced the ribs up into three, dusted
them with a double butter rub and a hot honey rub.
Stinks of effort. They then went back in the
smoker the next day and cooked like normal beef ribs, he says.
Definitely doing it again. I mean, it looked like a lot of
effort, right? But hey.
Proof's in the pudding mate. He said it was great, so
definitely doing it again. Yeah, bloody oath.
If anyone else does this at home, let us know because I
think I feel like I need a little bit more validation
before I go down this path myself.
Yeah, I mean using beef ribs for the start, you know, like that's
AI mean you lose half of that when you trim and take the bones
out, so. But it's in the fridge, curing,
massaging, multi day cook. I mean, it's a lot of effort.
But he swears, boy, it reckons it worth it.
So all. Right.
A big thanks for sharing that process with us.
Dan, you all right next it is failed or nailed.
Nah. We won't press them dumb
buttons. All right, no sound effects this
week. Nah mate, no, we don't want to
put ourselves in the same category as every other podcast.
All right, this one was posted by New Composer and it's a
kimchi sausage. Sushi Nailed.
Nailed. Look at the texture of that
sausage bro. They said I made a sausage with
finely chopped kimchi, garlic, ginger, chili crisp, soy, white
pepper, brown sugar and MSG. Yes, please.
It's all the things I love, yeah.
Just a couple of Jack and Cokes in there mate, you'd be happy.
So for fun, they then rolled it up in rice and nori, and they
said it was a fun way to eat this particular sausage as an
alternative to using a bun. Yeah, I mean, it's a Asian
sausage. I just eat the sausage on its
own myself. But I mean, this is, you know,
this is a meal now. So they also said I tried to
trick my kids into eating it. They love avocado sushi, but
they quickly noticed that it lacked avocado.
Furthest fucking thing from avocado too.
Nice try, Dad. Oh, Dad, when you trick your dad
at eating sushi the first time, you tell him to eat that little
bit of avocado on the side of the plate.
That's the whole fucking lump of wasabi.
It's the best trick for all the baby boomers out there because
they're still discovering sushi, A lot of them.
All right, we're going to come up with a new thing now.
You know how we put the score up and it's like 9 point, whatever
it is. Yeah, we're going to have a new
one that says failed or nailed, and at the end of it you're
going to stamp it. Nailed and it has to make a fart
noise when it lands. All right, this next one was
posted by Wano from Dollar Slice Pizza.
That's fucking pizza bro. Nailed all.
Right next they said started a weekend only mobile pizzeria and
here's how it's going. Now correct me if I'm wrong, but
does that look like broccoli? On pizza, it sure does, and I'm
not angry about it. I don't know how I feel about
this. I reckon you'd try it and you'd
be like, Yep, that works. So first guacamole, now pizza.
Bloody oath mate. It looks like it's got the white
sauce base on it too, so yes. So they also posted this one
which is much more up my alley and it's a jalapeno and
pepperoni pizza. It's called the fire out your
hustle slice. And this one also has pineapple
and it's a half half with what looks to be a garlic Margarita.
You know how you eat that you just fold half like a Taco and
just norm, norm, norm. So more pineapple.
Another pineapple pizza. They look great.
Looks so good. It's half pineapple and
pepperoni and then the other side is just a pepperoni.
I'll gotta try this pepperoni pineapple shenanigan.
You reckon it's a new thing? Well, I haven't had it, and I
love Hawaiian. I love pepperoni and I'm almost
tempted to try it the way the Canadians do it where they shred
up the pepperoni into the strips.
That's a good idea. So it's more like ham.
Yeah, right here is the cross section.
And that looks bang on to us. Now here's where it gets
interesting. From what I can tell, he is
cooking in like public locations and events.
And he's using a Halo Versa 16 pizza oven.
Weekends only. They say the slices are $1.00.
Doing it for the love. Unless he's slicing it into 30
slices. So they're closed for the summer
and they are based in California.
Yeah, right. So their Instagram profile, I
went and had a look. It does say $1.00 a slice but a
lot of people in the comments questioned if they were really a
dollar a slice and they replied ha ha ha no not at all.
Thanks for your support. Well, it doesn't say one, it
just says dollar slice. I mean, depending on the day and
depending on, you know, what's going on, it could be today it
is a $6 slice or you know, there's, there's still room to
wiggle. Well, I've got a better theory.
Just change your name to something less confusing.
More fucking slices, right? You just cut that up into
thinner slices. So you could cut it up into 30
slices because it's a $30 pizza, but they're just thin slices.
It's like the people that are, you know, they get their pizza
to instead of slicing it into 8, they're like, can you cut it
into 12? And they think that they're
getting more pizza. It's almost like the daylight
savings version of pizza. All right, is this failed or
nailed? It's 100% nailed.
All right, next one failed or nailed.
Oh fuck, I'm going to say nailed.
Really taking a risk. Big risk.
All right, it was posted by on the Braise and he says rate my
bark and it does look like you might need a Geiger counter
instead of a thermometer. I thought they were volcanic
rocks. I thought they were going to be
geodes when you crack them open. That's why I said nailed.
So this is actually pork shoulder smoked with Hickory
slathered in mustard with a generous applied rub.
Now my guess is that texture is from the mustard.
And the probably high sugar content of most pork.
Rubs. All right, so you're still going
with nailed? Look, I've got faith.
You've got faith that you've practice open.
There's gonna be a diamond in there, yes.
So it's not actually Texas BBQ, it's Pompeii BBQ.
OK. Wailing Wildebeest junior in the
comments said. That looks so dry and my teeth
hurt just looking at it. Classic comment.
Well, this is the final product look.
Just pork just needs a bit of sauce mate and it's a win.
I think he's done it right, I think.
He's done alright. It's definitely not a fail.
I mean, it does need a little bit of liquid.
It does. It does.
Bit of sauce. My mouse drying out the longer I
look. Alright, let's move on to our
mailbox now. Paul Askin sent in us this photo
and what are we looking at? We're looking at a homemade
offset smoker. I would have made the cooking
chamber a bit bigger, but you gotta use what you got at Far
North Has. He got a big spoon for his
counterweight. Something like.
I think it's more decorative at this stage.
So he says this is my brother from another mother and he
whipped this up in a couple of days as he was sick of hearing
me talk about smoked food so it was time for him to give it a
go. Let's go on the old reverse
flow. I don't know if he's has he got
a plate under there to aid the smoke circulation?
Looks pretty good. I wish I was this handy.
Can you? How handy have you got to be to
go? I need a smoker and two days
later you got 1. I couldn't do it.
I couldn't even know where to start.
Fucking draw one. Alright, so let's watch it in
use. Boom.
God damn, do we just go to Deep South Louisiana?
I think they're up in NT to be honest, so he said.
He still uses it all the bloody time.
He's a talented bloke. Yeah, she's burning dirty there.
Look at the door. Yeah, but it's got such a small
firebox on it. He's doing the best he can.
Yeah, bloody oath he can. All right now keep in mind that
that's his mate and this is his BBQ.
He says good old ALDI cheese just put in the Webber with the
smoke eye cold smoker attached. Bloody love this setup.
Give it a couple of hours and then rotate the cheese in a
couple more hours. And your daddy's brother.
Yep. He uses Hickory wood pellets
mixed with cherry wood chip for a bit of different flavor.
He's nailed it. Color looks great.
Bloody oath it does. So you can't argue with the
color here. He's done a great job.
When he's done that, I don't even think he's turned the Weber
on. No, you, you don't you because
you you're literally using the cold smoke.
So he's just basically using it as a portable enclosed unit.
Yeah, you wouldn't even need the Webber.
You could literally use a filing cabinet.
Right. Well, the cheese looks great.
Yeah, bloody Oh. Congratulations and thanks for
sending that stuff in to us. It's always great talking about
other people getting into BBQ or doing something different.
And we love a good. Bit of DIY too.
All right, right, My BBQ, you've had a lot of like heavy hitting
BBQ joints. Send us in stuff now.
This is one of the top BBQ joints in Australia.
I certainly agree. And The funny thing is, is all
these suckers think I know what I'm talking about.
Well, they're trusting you with their scores.
What if someone sent you in something and you gave it like a
shitty score? I mean, you'd break that little
heart. Imagine if you were Black Cactus
and you had a plaque out the front of your restaurant that
said that we'd voted them the number one outside of the USA.
So I mean, our opinions do hold a bit of weight.
All right, so this is a big one. It's Wildfire Craft BBQ, one of
the top BBQ joints outside of the USA.
They are based in Geelong, Victoria, Australia.
Well, that's marking them down just because of where they are.
So this platter features a Filipino lechon Jollibee fried
chicken and I can hear, I can fucking hear Denmar laughing at
me because these are Filipino. He's probably gonna fuck a walk
out nut. Don't you ever mispronounce my
mother tongue. So this platter features a
Filipino lechon, A Jollibee fried chicken with gravy, longer
nisar sausage and Tokeno pork ribs.
Wow. Then there is a Kari Kari beef
rib skewer and a direct heat chicken merryland in a salt.
There's Jollibee, sweet spaghetti, garlic rice, and
there are too many other big words so I'm just going to say
corn tallow, chips and cheesecake.
And the guy editing our video is also from the Philippines, so
he's probably walked out now listening to you butcher his
mother tongue. So there's also a Filipino
chimichurri, A sasawan, which is a soy and vinegar, and then
there is a Mang Thomas, which is a all.
Purpose Filipino BBQ sauce. Yum.
So you need to give this platter score.
Now keep in mind, he's a very accomplished American BBQ
pitmaster and now he is fusing together the flavors of his
heritage into his food. You know, the same way that KGS
or Cafe are doing as well, very successfully, and they are
bringing smoked meats to some of these more traditional Filipino
flavours that I mean, you can't deny that looks great.
I'd love to sit down to this. But see, yes, this is very
future school BBQ as we would call it.
But I've been following the guys down at Wildfire for a long time
and I know that they're straight up Texas BBQ just as bloody
good. So they get the fundamentals and
the basics absolutely right. So it's not as if they're just
slapping up the fusion here and that all they sort of go by.
But look, a few things, we've got to mark them down obviously,
because it's not in front of me and I fucking hate the Geelong
Cat. So it's a 9.5.
As a proud Hawthorn supporter, I had to date that last little dig
there. So I know what a lot of people
are starting to think, and that's this kind of like third
wave, we call it future school BBQ is kind of moving too far
away from traditional American BBQ.
But don't get me wrong, these people that are doing these
platters can still hang. And this is proof because I've
got him to send me a second platter and you're going to rate
this one too. And he gets to keep the highest
score. How good does that look?
Fucking amazing and I believe that's his partner holding the
platter too. And she's also a very hard
working co-owner at Wildfire down there and we love what you
do. And I can't split the 2 so it's
a nine fight. No, let me get through it.
Right now, what are we looking at here all?
Right, so it's smoked Wagyu brisket, pure black brand.
It's pepperoni pizza, sausages, crispy pork cheeks and pulled
pig's head. Yep, I'll say that again.
Pulled pigs head. Yum.
So there's a smoked burger made from brisket trim, smoked and
fried chicken wings with garlic dejanais and parmesan.
There's a beef rib and bacon, lamb ribs with a potato salad,
smoked Mac and cheese, BBQ sauces and Pickles.
Amazing. And for me, the lamb ribs, the
addition of the lamb ribs and that is it.
The crispy pork cheek kind of looks like take this platter to
another level. Bloody oath.
Alright, here's another shot of it.
He needs a score. Right O so I mean jeez look I
can't separate the 2 so you're gonna have to settle for a 9.5
again 9. .5. Shout out to the team down
there. Not pitch.
It is Casey's life and business partner there.
Yeah, good times. So epic work mate.
I think when it comes to barbecue platters in Australia,
you've got big Dons, of course you've got Southern Graves,
Brad, Black Bear. But it would be hard to argue
that Casey isn't right up there with the very best wildfire
craft BBQ. Go and give him a follow.
Yeah, down in Geelong and yeah, go the Hawkies.
All right, I just love the addition of, you know, him
getting creative with his heritage, but at the same time,
too, he's knocking American BBQ out of the park.
That's it. And they do a lot of
collaborations too, like they team up with like a local ramen
joint and places like that and burger joints and that sort of
thing and do sort of collaborative pop ups around
Melbourne and Geelong. So yeah, very keen to shake
things up. Well done.
All right, This one here, Meet the Pitmasters is going to be
like Inception. Have you watched that movie?
Yes. OK, so this is going to take a
few twists and turns, but this is back home barbecue in Little
Rock, AR and the BBQ looks great as you would expect from an
American quality barbecue joint. So the fit out is exceptional.
It's all class, it's modern but classic at the same time.
Now just put a pin on that for a second Back home barbecue in
Little Rock, AR Such a cool fit out hey?
Super cool. Welcome back home y'all.
So this is home plate barbecue and they are located in Beijing,
China. Now, it's a different sort of
style of fit out, but it's still really, really cool.
They're slow cooking meat in an old southern style.
And they have two Beijing locations.
Looks like a piece of America in China.
Bloody oath it does. And the BBQ also looks great.
It does. You got some popcorn shrimp
there too? I like that edition.
Now the pitmaster in China is Charlie who he did our intro at
the start of the show. So here's the story, and you
really need to buckle up. That was our first turn.
So Home Plate BBQ was founded in China by Adam, who is a Texas
guy, and Victoria, his Chinese wife in 2009 and the meat was
smoked with Post oak and they had two smokers imported from
the states. But in 2015, Charlie Duplett
joined them, became a business partner, and now they have three
locations in China and they have more smokers that they designed
and subsequently got made in China sick.
So he says American BBQ, it blew up in China over the past couple
of years, but home plate has been going since 2009.
But Charlie, he didn't reach out to tell us all of that.
He reached out to talk to us about this.
Hit me. He contacted us to show us a
burger that they call the Peach Pit.
It's a burger they are bringing to the Chinese masses.
It's ground brisket Patty that they cold spoke and then they
smashed lightly with Milton American cheese topped with a
big slice of barqueta. There's a lot going on.
What is Barqueta, you ask? What is Barqueta?
So a barqueta was inspired by A Chud's video with Matt James.
It's a Texas version of a porqueta filled with fennel
seeds, mustard seeds, ground coriander and fresh coriander,
pickled jalapenos, curing salt, then with brisket rub, smoked,
chilled and then grilled. We're going deep.
And then they serve it with a creamy purple slaughter and then
a Peach tea glaze on the top bun.
All of the things. And this is it.
It's the Peach Tea Interstellar Chud's inspired American Italian
burger being served in China. They also sell it like a
lollipop at special events. Yum.
So this is like inception. And as we go deeper, the burger
was created for a festival called the Hamburgers of China.
Now that festival travels to a different city each month for 12
days and in each place. It's crazy. 1 to 2 million
people come through the festival in each location.
This is. Wild the Australian mind cannot
comprehend those numbers. So do you remember Adam the
Texas guy, and Victoria the Chinese wife?
Yes. OK, so after Charlie came on
board they moved back to the USA and created Back Home BBQ.
Same people. They didn't learn their lesson,
BBQ didn't burn them enough for them to Chuck it in.
So that was a really cool story and I want to thank Charlie for
reaching out to us. You can follow them at Home
Plate BBQ, but they are most active on Chinese social media
like Red Note and Duyin. And that's why they're not on
Instagram, because I just don't think it's very popular in
China. Well, they're not getting
Zuckerberg, are they? So thanks for sharing that with
us, Charlie. And the one thing I noted when I
was putting this segment together and going through all
their social media is the BBQ looks great.
Bloody oath it does. I mean, you're probably getting
Primo Aussie and American beef over there for cheaper than what
we do. Probably in China.
Yeah. All right, let's move on to pit
builders. And this one was posted by TMG
Pits and it broke the BBQ Internet.
Proper bowling. We need to like get low on
these. Get low, get low, get low.
So the pit was posted by TMG Pits and it broke the BBQ
Internet and they said when the Sky's the limit hashtag, BBQ
#smoker hashtag could be AII. Feel like I need my diamond
studded grill to even look at it.
So here's the thing, it looks great on first glance.
You give it a click. But what I do think is they're
being very honest in the hashtags could be AI.
So my guess is that they kind of AI those wheels on there to see
what the pit might look. Like, yeah, there's some fair
bit of money on the fucking on the wheels there.
So they followed up with a bit of an announcement that they are
changing the BBQ pit building game with in house.
It's powder coating and I'm pretty sure this picture is the
real kind of rims and they look sick.
They do look sick. Now while we're at it, we have
been meaning to do this one. This is ATMG Pit and it was sold
for $5000 and it went to charity.
Was purchased by Mark and hand painted by Cody from C
Swaggerty. They're in Tennessee, TMG.
Knoxville, TN. We've featured them on the show
before. Yeah, I thought they were in
Texas, but no, my mind's just been blown.
OK, no, these guys aren't in Texas.
Yeah, no TMG build fucking sick pits.
They did the big dude wipes toilet one right?
They did, they did the toilet smoker and we featured them on
the show because they build beautiful 1000 gallons.
They do off road packages, they do all sorts of cool pits, but
this one went to charity. So Congrats to all involved.
It was great work and they were supporting A cause called
Smoking for A Cause in Knoxville.
Rad, that's just my ignorant BBQ brain just assuming everything
sick comes from Texas. Let's not get it wrong,
Tennessee has its own style of BBQ.
They can definitely hang. Yeah, well, they can make good
pits, that's for sure. Bloody oath they can.
And well, painted by Cody there. Hell yeah.
All right, let's move on to the recipe of the week.
And you made me some promises earlier on in the episode.
I sure did mate, and we've gone down the route of you not liking
desserts and we're doing another smoked dessert.
You got bitten to desserts lately.
Yeah, I do love desserts, especially brownies at the
moment, so I've been doing a bit of cooking at home with the
kids. I love making a brownie.
These greens mixers are awesome. You only need to add a bit of
butter and some eggs and you mix it.
They get to lick the beaters and I was looking for a bit of a
flavour profile. I remember a few years ago, way
back to an Auckland meat stock, I had a smoked bacon chocolate
brownie from More Pork and it was unreal and I was sitting
there thinking what can I put in there?
I'll put bacon. I'd cook the kids breakfast and
Ruddy, my youngest daughter loves fruit.
She was munging on a pear. So I tried a bit of pear and a
bit of bacon together. I was like, that works, so let's
go. Let's put some pear and bacon
together in a smoked dark chocolate brownie.
Right. Well, tell us what you did.
So I've got the pears. I've hit them with some salt and
some brown sugar just so there's something for the smoke to cling
to. Then I've smoked them just nice
and low in the Traeger, about 2:20 with the Super smoke
function because I didn't necessarily want to cook the
pear. I didn't want them to go too
soggy. And I've got my bacon.
I've hit that with the blue smoke Montreal Maple Rub, so
they've got a nice bit of spice and mapleness about them.
Still very salty. Cook that.
So it's crisped up, let it all cool, chopped it right up.
Then I've got the brownie mix. I've thrown that in there.
I've thrown in the eggs, the melted butter, and then what
I've done is I've hand folded the bacon and the pear through
the mix just so that didn't get bashed up by the mixer there.
Then we've got the Traeger cranked up to about 390
Fahrenheit. Chuck the brownie until it was
nice and not too gooey. Still in the middle.
Don't tell the wife though, I stole her block of lint.
Dark chocolate to add in there too, because pear and dark
chocolate together. Fuck it goes good.
And a bit of salt too. I.
Thought you were going to put the pear and the bacon on top,
but you didn't. You put it in, it's.
All in there bro. There's a brand of Whitaker's
chocolate. And they do a pear and salted
chocolate and it's a really good combo.
So I was like, Yep, salted pear, let's go all.
Right. Bring her out.
That's what I love about those packet mixes, you can kind of
just add whatever you want and see how it goes and then cook
them in the smoker too for that extra dimension of flavour.
I can hear all the comments now. Fucking Trig is not a smoker.
You fucking suck it, bitch. I've played with charcoal and
timber before but I've got shit to do.
That's the thing, pellet grills are almost the final evolution
of people with shit to do. That are not pit masters
professionally, right? Exactly.
If you want to be a pit master then go.
By all means, go get yourself an offset pit.
They're fantastic. They're built to last.
They'll last forever. But if you've got a job and kids
and shit to do, a fucking pellet grill is a really viable choice.
Produces great barbecue and it's a lot easier.
Just do you. All right, let's go, Let's go.
Oh, she's very soft. Oh, she's very moist.
Oh, cheers. Cheers pear and salt.
Bro all right, so chocolate brownie can't fucking go wrong.
I can taste a little chunks of pear in there.
Can't taste the bacon though. The Bacon's more so the salty
side of things, but yeah, the bacon itself did get lost a
little bit. But pear salt and dark chocolate
combo. That should be illegal.
Like, it's so fucking tasty. Yeah, I don't know.
I can taste everything but the bacon.
The texture of the Bacon's there, but I just don't quite
get the flavour. But yeah, you could probably
double down on the bacon. You could probably do like a
bacon crumb for the finish. Oh, good idea.
Double down if you. Really wanted to baconator it.
Maybe some beef bacon. Don't have beef ribs.
That was sensational. Yeah.
Really, really good desserts. I'm starting to like desserts
now and I think it's your fault. Well, the comments section did
not believe that you do not like desserts anyway, so.
I promise you this is alcohol, not desserts or savoury things.
I'm big on same. Carbs.
Carbs are the devil. Carbs are terrible, but you know
what? I love them.
They're like a hug from the inside.
Have you done the carnival diet? Yet no, I probably should.
I read something somewhere that said basically just give me 5
days. Five days of just eating steak,
red meat and black coffee. That's it.
He's like, give me 5 days, that's all I need and tell me
how you feel after five days. So I did it.
Five days, nothing but red meat, nothing but black coffee.
That's all I had and I felt fucking fantastic.
I felt 10 years younger. He's 10 years deader.
Everything that was stiff was no longer stiff.
You know how you get out of bed sometimes you got to warm up a
little bit? No, that was all gone and I felt
fantastic. But the problem is I love carbs
too much. You don't feel?
Full without them. So I ended up doing doing the
carnivore diet for 30 days after that and lost a lot of weight.
I felt fantastic. I felt really good.
But pizza, burgers, like I can't not have that in my life.
But just even like eating a big steak and then at the end just
getting a really nice piece of bread and butter and soaking up
those last few juices like bangers and mash.
I love it, but it's nothing without some buttered bread at
the end to get the last bits of potato and gravy.
Bro, well, when you're on the carnivore diet and you go
through that like maybe just a little bit, right?
There's a little bit, the moment your lips touch carbs again,
it's fucking floodgate just opens up and your body craves
it. Yeah, right.
And I just couldn't get past it. But did I feel great?
I felt absolutely fantastic. I felt really, really good.
So try it. Five days, nothing but red meat
and coffee. And tell me how you feel after 5
days. You're right, you could start a
revolution mate. MMM, the butchers would be
happy, but I just. Don't think it's sustainable.
Oh, it's not, I think. It's very similar to the vegan
diet in the fact that if you're a vegetarian, that seems to be a
diet that people can follow and stick to.
But veganism? Carbs.
Vegetarians are fucking mostly eating hot chips and Diet Coke
bro. But veganism and carnivore diet,
I feel like in parts it works for people but it's just not a
sustainable diet. Both ends of the extreme right.
Enough nutrition talk from 2 very uneducated guys in that
field. All right, let's move on to our
fuck up of the week. And this video was posted by
Icon Meals with the caption ready.
You deserve a lifestyle where exceptional flavour is a given,
not a luxury. And that's why our authentic
Texas brisket is cooked low and slow, hand shredded in house.
It's a beautiful picture. I'm wondering where this
luxury's about to kick in. What about the authentic Texas
brisket? Yeah, what about the blue gloves
for a start? You failed on the gloves.
Everyone has black gloves. Black gloves or nothing bro.
So Icon Meals, they make chef prepared high protein and it's a
food delivery service. They are ready made meals.
Yep, with a great marketing team.
So in the comments Prairie BBQ says so.
Yo so full of shit that is 100% not brisket.
I speak with authority, having cooked many thousands of them in
the last 15 years. Whatever you're shredding is a
cheaper, exceptionally lean and stringy.
Quit it, that's what he says. Quit it, brah.
Now, whoever manages the social media of Icon Foods, they don't
fuck around, they replied. Thousands in 15 years.
That's cute. We feed 50,000 people a week.
If you think an industrial facility is going to babysit a
backyard smoker for 14 hours just to shred a single flat, you
know as much about commercial logistics as you do about
minding your own business. That's a good comeback.
That's great. That's a solid comeback.
By the way, more of this big companies, they always say the
nicest things. I was sorry for your experience.
No fucking it's more fun when they fight back.
You could. Become a meme.
He says go play with your wood chips, pitmaster.
The adults are scaling so that's a fucking killer reply.
It is. It's someone that's done their
research too. So it turns out that Prairie
BBQ, his actual name is Rob Reinhardt and he's a Canadian
BBQ champion and a 29 times international Grand champion.
He does catering, teachers, barbecue and he's the real deal.
He is the real deal. Icon Foods No one is doubting
that you need to do things on an industrial level, but to quote
you, you deserve a lifestyle where exceptional flavour is a
given, not a luxury. That's that's why our authentic
Texas brisket is cooked low and slow.
That's what they said. So the part that trips you up,
the part where you're wrong, is it's not authentic Texas BBQ.
Hey, hey, he doesn't say authentic Texas BBQ.
What did he say? There's authentic Texas brisket.
It could be Texan beef, and it's done low and slow in an oven.
Don't bring out the. Texas No, no, no, he he has
these guys have covered their own asses if he said not, this
is pit master proof. Low and slow Texas, But I think
you guys have jumped to conclusions in the
technicalities. Right, so you're on Team Icon
Foods? With that comeback fucking oath
I am. So is it brisket?
It probably is, but it's not Texan.
Low and slow. I'm going to say maybe I don't
know if if you look at the meat in the tray when they're pulling
it apart, it looks weird. It looks like maybe a briskets
all cut up into pieces, or I reckon those I.
Reckon they've cubed it up in a rectangle so that it cooks
quicker. Is it authentic Texas brisket?
No, it's not. It's not authentic Texas BBQ
brisket. But no one is authentically
fucking oven cooking. But it could be an authentic
Texan cow. He doesn't say it's BBQ.
That's the technicality. Well I know it's fucking
garbage. Fuck that.
I mean, if you're doing things at scale and these are home
cooked meals, this is perfectly fine.
I just think you oversold it a little bit and then you got a
bit salty in the comments because people called you out on
it. Prairie BBQ wasn't the only one
calling them out on it, but hey, look, he's cooking brisket, he's
doing it at scale, he's serving people what looks to be healthy
meals at home. So all the power to you and
absolutely love the comeback bro, because it's fucking solid.
How bad is it though when you comment on some giant posting
and they'll never read that and then they reply and you're just
like oh. Shit.
Delete. All right, we're done 92.
We are Done 92 Jesus, 92 The Barcelona Olympics.
When's the next Olympics on? Fucking two years.
Where at? Is it Los Angeles?
So they've got the soccer World Cup and the Olympics.
Think so, kind of. They've spread the soccer World
Cup between three countries this year.
How good on a side topic was the fucking games in Monterrey,
Mexico? Did you see that?
Holy shit. So Monterrey obviously set up at
the foot of the mountains and they were worried that the
stadium was going to take away from the natural beauty.
But what they did, they positioned the stadium so that
from one end, basically the opening of the stadium boarded
the skyline of the mountain. But look it up, Monterrey World
Cup, fucking Mexico. It was amazing.
And just the they basically built the stadium to complement
the mountain. Wow.
And it was insane. Well, I loved Mexico City.
Yeah, Monterrey. It was just outside of Mexico
City. Well, Monterrey is basically
just near the Texan border, isn't it?
Because we featured a few places from there on our top 100 list
or top 50 list outside of Texas. All right.
I don't know my Mexico geography.
You should mate. Fucking probably there if it's
been there. All right, thanks for tuning in
to this episode. And what do we do?
We like subscribe, do the things and see you next Tuesday.