1 00:00:00,040 --> 00:00:02,960 It's episode 92 of the Under Season BBQ Show and what are you 2 00:00:02,960 --> 00:00:03,640 cooking today? A. 3 00:00:03,720 --> 00:00:07,200 Little bit fancy, we don't want a smoked pear and bacon 4 00:00:07,200 --> 00:00:09,360 chocolate brownie. All right, bit of dessert. 5 00:00:09,360 --> 00:00:12,120 Bit of dessert in the smoker. OK, if you want to see that 6 00:00:12,120 --> 00:00:15,760 recipe you can either a sit through us talking about BBQ for 7 00:00:15,760 --> 00:00:18,080 the next what, 40 minutes or skip to the end. 8 00:00:18,120 --> 00:00:20,280 Yeah, but like and subscribe on the way. 9 00:00:20,400 --> 00:00:22,800 Don't be stingy. All right, let's jump into it. 10 00:00:23,480 --> 00:00:24,600 Doctor Howe. Hi, guys. 11 00:00:24,600 --> 00:00:26,840 I'm Charlie. I'm a pit master here in China, 12 00:00:27,360 --> 00:00:30,080 cooking BBQ here. And yeah, welcome to the Under 13 00:00:30,080 --> 00:00:34,560 Seasons BBQ show, Charlie China. Right, so that's Charlie, and 14 00:00:34,560 --> 00:00:37,520 we're gonna find out more about him later in the show. 15 00:00:37,760 --> 00:00:40,400 Of course China has BBQ, I guess, but it is. 16 00:00:40,400 --> 00:00:41,960 It's never been on my radar before. 17 00:00:41,960 --> 00:00:45,640 I've never even thought about. It no and more about that good 18 00:00:45,640 --> 00:00:48,920 friend of mine and friend of the show Luke from Fireball was in 19 00:00:48,920 --> 00:00:51,240 China a couple of months ago and he messaged me. 20 00:00:51,240 --> 00:00:54,320 He's like, dude, look at this and it was a plate of Texas 21 00:00:54,320 --> 00:00:57,520 style BBQ that he found in China and I was like, how was it? 22 00:00:57,800 --> 00:01:00,360 So mate, it was some of the best barbecue I've had in a long 23 00:01:00,360 --> 00:01:02,600 time. I'm like sweet, send me all the 24 00:01:02,600 --> 00:01:05,680 info, we'll get it on the show. He's like, there is no info. 25 00:01:06,120 --> 00:01:08,960 I couldn't find anything. I couldn't even find this joint 26 00:01:08,960 --> 00:01:10,960 again. I don't even know the name of 27 00:01:10,960 --> 00:01:12,400 it. They didn't have an Instagram, 28 00:01:12,400 --> 00:01:15,880 they didn't have social media and fucked if I can remember 29 00:01:15,880 --> 00:01:18,200 even where it was because this place is so big. 30 00:01:18,440 --> 00:01:20,760 Right, well, I'm going to tell you a bit later in the episode 31 00:01:20,760 --> 00:01:23,200 about why they don't have Instagram. 32 00:01:23,960 --> 00:01:26,400 Political. Alright, let's jump into this 33 00:01:26,400 --> 00:01:27,960 episode. What? 34 00:01:27,960 --> 00:01:30,320 What's happened? Are we gonna rate some Tassie 35 00:01:30,320 --> 00:01:33,760 brisket on the show today, mate? We've also got a bit of sausage 36 00:01:33,760 --> 00:01:38,800 fusion and a heavy hitter from the South side of Australia is 37 00:01:38,920 --> 00:01:42,040 getting us to rate their BBQ. Alright, looking forward to it. 38 00:01:42,040 --> 00:01:46,120 Let's jump into this episode and let's go to the dishes of the 39 00:01:46,120 --> 00:01:47,840 week. And this one's gonna be a bit of 40 00:01:47,840 --> 00:01:51,200 a tease because it's a picture taking a pasion barbecue in 41 00:01:51,200 --> 00:01:55,280 Grapevine, TX, and it came up in my feed and I have saved it to 42 00:01:55,280 --> 00:01:58,320 remind you that I've eaten there and you have it. 43 00:01:58,520 --> 00:02:01,000 Yeah, but you know what else? You went there full like an 44 00:02:01,000 --> 00:02:04,520 idiot. You're supposed to come hungry. 45 00:02:04,960 --> 00:02:07,240 How good does that watermelon salad look? 46 00:02:07,400 --> 00:02:09,960 Amazing bro is that hot sauce all over it? 47 00:02:10,280 --> 00:02:14,080 I wanna say that's Tajin and I don't know what the sauce is. 48 00:02:14,120 --> 00:02:16,960 Although I think you've got a watermelon hot sauce up behind 49 00:02:16,960 --> 00:02:18,520 you there. One of the fancy Hanks. 50 00:02:18,520 --> 00:02:21,840 Yes, cayenne watermelon. That is a beautiful hot sauce. 51 00:02:21,840 --> 00:02:24,840 So while we're here, shout out to Fancy Hanks for sending us in 52 00:02:24,840 --> 00:02:27,360 a whole big packet of all their products and their products. 53 00:02:27,360 --> 00:02:28,800 Are great. Their products are awesome. 54 00:02:28,800 --> 00:02:32,280 So you know, visually appealing. They come in the beautiful old 55 00:02:32,280 --> 00:02:35,600 school glass bottle. I mean every Australian's had 56 00:02:35,600 --> 00:02:38,640 the old Rosella glass bottle in the middle of the table at one 57 00:02:38,640 --> 00:02:41,080 stage or another. But I don't know, it just feels 58 00:02:41,080 --> 00:02:44,880 a bit more premium in nice packaging and all the flavours 59 00:02:44,880 --> 00:02:46,280 slap. All right, well, I want to know 60 00:02:46,280 --> 00:02:48,680 what's in there because it's too bright to be a tomato sauce. 61 00:02:48,840 --> 00:02:52,360 Could be like a Tahin Kool-aid. Well, it looks fantastic, and 62 00:02:52,360 --> 00:02:55,360 when I said that you haven't eaten there, what I mean is yet. 63 00:02:56,720 --> 00:02:57,920 So hear me out. Right? 64 00:02:58,480 --> 00:03:04,000 Lockhart Rising 4 next year you go paint some pits for mill 65 00:03:04,000 --> 00:03:08,560 scale and before we fly home or when we get there, boom. 66 00:03:08,680 --> 00:03:14,480 But we won't have lunch beforehand and ideally we might 67 00:03:14,480 --> 00:03:17,920 go there the day before we fly out 'cause I would not only get 68 00:03:17,920 --> 00:03:20,960 on a long haul flight with a gut full of BBQ. 69 00:03:20,960 --> 00:03:22,000 Oh. I did. 70 00:03:23,000 --> 00:03:25,840 You fly way more than me. I get anxious flying to fucking 71 00:03:25,840 --> 00:03:29,080 Melbourne dude. All right, so truth be told, the 72 00:03:29,080 --> 00:03:31,800 BBQ was fantastic. And when I say that they're 73 00:03:31,800 --> 00:03:34,280 operating out of a food truck, and I've said this before, I 74 00:03:34,280 --> 00:03:36,040 just I'm like a broken record, right? 75 00:03:36,320 --> 00:03:39,040 But to get the quality of BBQ that they're serving out of a 76 00:03:39,040 --> 00:03:41,040 food truck is really is exceptional. 77 00:03:41,040 --> 00:03:42,160 Oh. Bloody oath it is. 78 00:03:42,160 --> 00:03:44,920 So yes, if you've got a bricks and mortar and it's all decked 79 00:03:44,920 --> 00:03:47,400 out and you've got a big kitchen, then getting good 80 00:03:47,400 --> 00:03:51,480 quality BBQ, I mean, yeah, it's hard, but this is harder. 81 00:03:51,480 --> 00:03:53,080 Oh. Bloody as it is, mate, you're in 82 00:03:53,080 --> 00:03:55,520 tight, cramped kitchens. You don't really have the 83 00:03:55,520 --> 00:03:58,160 infrastructure there that you would at a brick and mortar, but 84 00:03:58,160 --> 00:04:00,920 it all comes down to how much you love it and how much you 85 00:04:00,920 --> 00:04:02,960 want to succeed. You know what I reckon? 86 00:04:03,320 --> 00:04:05,560 Mule scale. They need a big mural, maybe in 87 00:04:05,560 --> 00:04:08,120 their in their factory. They do, and we need a big 88 00:04:08,120 --> 00:04:10,000 container to bring home some mule scales. 89 00:04:10,960 --> 00:04:13,760 We'll do a swap. Alright so just a reminder 2 of 90 00:04:13,760 --> 00:04:16,480 the coolest people in BBQ today. They are crushing it from a food 91 00:04:16,480 --> 00:04:19,279 truck. Christian and Paul from Passion 92 00:04:19,320 --> 00:04:21,399 BBQ I. Think Yeti might need something 93 00:04:21,399 --> 00:04:23,520 painted in their HQ too, wouldn't they? 94 00:04:24,680 --> 00:04:27,040 We'll line it up next year. All right, This next one is a 95 00:04:27,040 --> 00:04:30,240 dish posted by Beers and Butts Barbecue, and they are Rachel 96 00:04:30,240 --> 00:04:32,320 and Paul, a husband and wife duo. 97 00:04:32,320 --> 00:04:34,640 And this is a beef Mussaman Curry. 98 00:04:34,960 --> 00:04:37,800 Yes, please. They said the dish was a real 99 00:04:37,800 --> 00:04:41,400 labour of love and it was cooked low and slow on a Weber over 100 00:04:41,400 --> 00:04:44,760 heat beads charcoal in an iron skillet using beef Chuck with 101 00:04:44,800 --> 00:04:48,200 herbs, spices and coconut cream. So good. 102 00:04:48,280 --> 00:04:53,120 Part of me thinks that when you cooking in a cast iron pan on a 103 00:04:53,120 --> 00:04:55,720 BBQ it's a little bit pointless because all you're using the 104 00:04:55,720 --> 00:04:58,280 charcoal for is to basically heat the pan, and you can do 105 00:04:58,280 --> 00:05:01,640 that on a stove top, but it still tastes better. 106 00:05:01,640 --> 00:05:02,640 I. Think it does. 107 00:05:02,640 --> 00:05:04,960 It's just that whole residual heat. 108 00:05:04,960 --> 00:05:07,760 It's not just the heat from the burner, it's like the heat from 109 00:05:07,760 --> 00:05:10,720 the BBQ is hugging the whole skillet. 110 00:05:10,840 --> 00:05:13,480 I think you can tell. MMM, like if you really think 111 00:05:13,480 --> 00:05:15,480 about it you shouldn't be able to tell, but I think you can. 112 00:05:15,640 --> 00:05:18,520 Well, the whole idea of cast iron with the lids was to cook 113 00:05:18,520 --> 00:05:21,440 it a camp oven style where you put some coals on the lid and it 114 00:05:21,440 --> 00:05:25,280 cooks it like an oven. Yeah, well, I feel like when 115 00:05:25,280 --> 00:05:28,840 you're cooking like camp style oven, say bread or dishes, you 116 00:05:28,840 --> 00:05:31,840 can taste the campfire. But technically it's got a lid 117 00:05:31,840 --> 00:05:34,640 on it, so you shouldn't. MMM anyway, I don't know enough 118 00:05:34,640 --> 00:05:37,120 about it, it doesn't make sense in my head, but I know that when 119 00:05:37,120 --> 00:05:38,720 I taste it I can taste the difference. 120 00:05:38,720 --> 00:05:41,080 So the effort that they've gone to here I think was worth it. 121 00:05:41,320 --> 00:05:44,840 They said it was left overnight for the fat cap to form and all 122 00:05:44,840 --> 00:05:47,120 the flavours to infuse. They removed the fat cap, 123 00:05:47,120 --> 00:05:49,760 rewarmed it and served it with fluffy roadie bread. 124 00:05:49,800 --> 00:05:53,200 Yes, police. And then it was also served with 125 00:05:53,200 --> 00:05:55,880 some toasted coconut and sticky coconut rice. 126 00:05:56,040 --> 00:05:57,640 Yum. Great looking spread. 127 00:05:57,720 --> 00:06:00,560 Such a good winter dish, this. Is people cooking at home? 128 00:06:00,600 --> 00:06:03,000 Yeah, it's so good, man. All right, exceptional work. 129 00:06:03,000 --> 00:06:05,400 Go give them a follow Bees and Butts BBQ. 130 00:06:05,440 --> 00:06:07,920 Yep, All right. Next we got tagged in this one 131 00:06:07,920 --> 00:06:11,160 and they said the briskets are on point for the Island Escape 132 00:06:11,160 --> 00:06:13,400 festival. What do you think under seasoned 133 00:06:13,400 --> 00:06:16,080 BBQ show? Yes, please. 134 00:06:16,120 --> 00:06:20,480 Great looking brisket. So nicely thinly sliced too. 135 00:06:20,480 --> 00:06:23,800 Like, that's confidence. So the Island Escape Festival is 136 00:06:23,800 --> 00:06:27,320 a live music culinary experience in Tasmania, Australia and that 137 00:06:27,320 --> 00:06:30,760 brisket was headed to the festival in Joshies BBQ food 138 00:06:30,760 --> 00:06:32,680 truck. Oh yeah, the boys from down 139 00:06:32,680 --> 00:06:35,800 South of the island. So this is some of their other 140 00:06:35,800 --> 00:06:38,440 BBQ. This is a 14 hour smoked chopped 141 00:06:38,440 --> 00:06:41,120 brisket, American cheese, caramelized onions, crispy 142 00:06:41,120 --> 00:06:44,600 bacon, Pickles, special sauce and Carolina gold sauce stacked 143 00:06:44,600 --> 00:06:47,080 into one seriously filthy burger. 144 00:06:47,200 --> 00:06:49,880 Yeah, had the pleasure of meeting the boys at Meat Stock 145 00:06:49,880 --> 00:06:52,440 Sydney and they were blown away with how we do it on the 146 00:06:52,440 --> 00:06:55,920 mainland. So this is their brisket tacos. 147 00:06:55,920 --> 00:06:59,880 It's 14 hour cherry wood smoked brisket, zesty chimichurri, 148 00:06:59,880 --> 00:07:01,920 pickled red onions on a flour tortilla. 149 00:07:02,280 --> 00:07:04,720 Tortillas. But you know when I'm getting it 150 00:07:04,720 --> 00:07:07,680 wrong and you never correct me. Just let me just throw me after 151 00:07:07,680 --> 00:07:10,200 the wolves. Yeah but mate, my 7 year old 152 00:07:10,200 --> 00:07:15,240 daughter loves it. All right, and this is a barn me 153 00:07:15,240 --> 00:07:18,520 I'm gonna go with not my. And it's with barbecued pork, 154 00:07:18,520 --> 00:07:20,760 fresh pickled veggies and coriander. 155 00:07:20,960 --> 00:07:23,960 Yum. So this one here also really 156 00:07:23,960 --> 00:07:25,600 impressed me and it's a Musserman. 157 00:07:25,600 --> 00:07:28,240 Lamb Beeria Tacos. Another Musserman, but 158 00:07:28,440 --> 00:07:31,360 completely different. Yeah, when I was in New Zealand 159 00:07:31,360 --> 00:07:34,360 last, Shani and I, we went out for dinner with her family and 160 00:07:34,360 --> 00:07:38,800 we found an Indian Mexican fusion place and they did butter 161 00:07:38,800 --> 00:07:42,440 chicken and Musserman beef Berea tacos. 162 00:07:42,720 --> 00:07:44,040 Fuck, they're good. They're good. 163 00:07:44,160 --> 00:07:47,120 So good. Well, this one is tender, slow 164 00:07:47,120 --> 00:07:50,720 smoked lamb braised down in Mexican spices and tomatoes. 165 00:07:50,840 --> 00:07:54,160 It's loaded with fresh coriander and onion salsa, drizzled with a 166 00:07:54,160 --> 00:07:57,560 Chipotle Mayo, and then served in a rich, creamy Mussamund 167 00:07:57,560 --> 00:08:00,720 Curry dipping sauce. I reckon I'd prefer pulled lamb 168 00:08:00,720 --> 00:08:04,280 over pulled beef anyway. For a beerie, yeah, I would. 169 00:08:04,520 --> 00:08:06,920 Well, traditional. Berea is like fucking goat 170 00:08:06,920 --> 00:08:08,960 anyway, isn't it? It's probably closer to lamb 171 00:08:08,960 --> 00:08:11,840 than it is to beef, but I do like the richness of the beef. 172 00:08:11,840 --> 00:08:15,920 But I guess if you've grown up eating lamb, that flavour sticks 173 00:08:15,920 --> 00:08:17,240 with you and you really, really like it. 174 00:08:17,240 --> 00:08:19,200 And I grew up eating lamb. Yes, same. 175 00:08:19,280 --> 00:08:20,800 All right. They say it was the perfect 176 00:08:20,800 --> 00:08:24,560 fusion of smoky BBQ, Mexican street food and Thai Curry 177 00:08:24,560 --> 00:08:27,080 flavours. Sick all the flags. 178 00:08:27,200 --> 00:08:30,680 I didn't know Mussaman was Thai. Yes, there you go. 179 00:08:31,120 --> 00:08:33,840 All right, so Joshie's BBQ. They also sell their own sauces. 180 00:08:33,840 --> 00:08:38,039 They have a Burnt Barrel BBQ sauce using Tasmanian whisky and 181 00:08:38,039 --> 00:08:43,039 a Carolina Gold honey mustard. 2 of Tassie's most purest things 182 00:08:43,039 --> 00:08:44,440 are their whiskey and their honey. 183 00:08:44,800 --> 00:08:48,000 All right, and this is Joshie himself with the most handsome 184 00:08:48,000 --> 00:08:50,520 man in BBQ today. Go and give them a follow 185 00:08:50,520 --> 00:08:53,240 Joshie's Barbecue and he's from your motherland. 186 00:08:53,400 --> 00:08:57,440 Yes, and I believe Brad here has stopped shaking after he nearly 187 00:08:57,440 --> 00:08:59,520 dropped our platter on the way to the stage. 188 00:09:00,200 --> 00:09:02,600 For the live episode, yes. All right. 189 00:09:02,600 --> 00:09:04,960 This next one was sent to us by Dan Joy. 190 00:09:05,000 --> 00:09:07,960 And he says, hey, lads, I remember you talked about making 191 00:09:07,960 --> 00:09:11,960 bacon in a recent episode, but this past week I made beef bacon 192 00:09:12,000 --> 00:09:15,480 from a rack of beef ribs. I mean, that's some expensive 193 00:09:15,480 --> 00:09:16,520 bacon. Bloody I think. 194 00:09:17,920 --> 00:09:21,400 So he said I cured it with Doctor J's bacon cure with a 195 00:09:21,400 --> 00:09:25,160 shot or maybe 2 of Oak Barrel gin, and then it sat in the 196 00:09:25,160 --> 00:09:29,080 fridge for eight days in a vac sealed bag, roasted and massaged 197 00:09:29,080 --> 00:09:31,800 every day. He really got into it. 198 00:09:32,200 --> 00:09:35,000 He rinsed it all off overnight in the fridge, uncovered, and 199 00:09:35,000 --> 00:09:38,560 then they went on the smoker the next morning at 95°C. 200 00:09:38,920 --> 00:09:43,560 It took about 5 hours to reach 65°C internal back in the fridge 201 00:09:43,760 --> 00:09:47,400 uncovered, and then he sliced the ribs up into three, dusted 202 00:09:47,400 --> 00:09:50,200 them with a double butter rub and a hot honey rub. 203 00:09:50,480 --> 00:09:53,040 Stinks of effort. They then went back in the 204 00:09:53,040 --> 00:09:56,200 smoker the next day and cooked like normal beef ribs, he says. 205 00:09:56,240 --> 00:09:59,960 Definitely doing it again. I mean, it looked like a lot of 206 00:09:59,960 --> 00:10:02,240 effort, right? But hey. 207 00:10:02,360 --> 00:10:04,840 Proof's in the pudding mate. He said it was great, so 208 00:10:05,240 --> 00:10:07,400 definitely doing it again. Yeah, bloody oath. 209 00:10:07,560 --> 00:10:09,720 If anyone else does this at home, let us know because I 210 00:10:09,720 --> 00:10:12,680 think I feel like I need a little bit more validation 211 00:10:12,680 --> 00:10:14,320 before I go down this path myself. 212 00:10:14,720 --> 00:10:18,720 Yeah, I mean using beef ribs for the start, you know, like that's 213 00:10:18,920 --> 00:10:22,040 AI mean you lose half of that when you trim and take the bones 214 00:10:22,120 --> 00:10:25,160 out, so. But it's in the fridge, curing, 215 00:10:25,160 --> 00:10:27,720 massaging, multi day cook. I mean, it's a lot of effort. 216 00:10:27,800 --> 00:10:30,160 But he swears, boy, it reckons it worth it. 217 00:10:30,160 --> 00:10:31,000 So all. Right. 218 00:10:31,000 --> 00:10:33,120 A big thanks for sharing that process with us. 219 00:10:33,120 --> 00:10:38,200 Dan, you all right next it is failed or nailed. 220 00:10:38,200 --> 00:10:40,360 Nah. We won't press them dumb 221 00:10:40,360 --> 00:10:42,600 buttons. All right, no sound effects this 222 00:10:42,600 --> 00:10:44,360 week. Nah mate, no, we don't want to 223 00:10:44,360 --> 00:10:47,320 put ourselves in the same category as every other podcast. 224 00:10:47,320 --> 00:10:50,040 All right, this one was posted by New Composer and it's a 225 00:10:50,040 --> 00:10:53,080 kimchi sausage. Sushi Nailed. 226 00:10:53,600 --> 00:10:55,200 Nailed. Look at the texture of that 227 00:10:55,200 --> 00:10:57,760 sausage bro. They said I made a sausage with 228 00:10:57,760 --> 00:11:03,200 finely chopped kimchi, garlic, ginger, chili crisp, soy, white 229 00:11:03,200 --> 00:11:06,880 pepper, brown sugar and MSG. Yes, please. 230 00:11:07,160 --> 00:11:08,520 It's all the things I love, yeah. 231 00:11:10,800 --> 00:11:13,720 Just a couple of Jack and Cokes in there mate, you'd be happy. 232 00:11:14,160 --> 00:11:17,480 So for fun, they then rolled it up in rice and nori, and they 233 00:11:17,480 --> 00:11:20,720 said it was a fun way to eat this particular sausage as an 234 00:11:20,720 --> 00:11:23,920 alternative to using a bun. Yeah, I mean, it's a Asian 235 00:11:23,920 --> 00:11:25,680 sausage. I just eat the sausage on its 236 00:11:25,760 --> 00:11:27,640 own myself. But I mean, this is, you know, 237 00:11:27,640 --> 00:11:30,800 this is a meal now. So they also said I tried to 238 00:11:30,800 --> 00:11:34,320 trick my kids into eating it. They love avocado sushi, but 239 00:11:34,320 --> 00:11:36,400 they quickly noticed that it lacked avocado. 240 00:11:37,520 --> 00:11:40,120 Furthest fucking thing from avocado too. 241 00:11:40,400 --> 00:11:44,560 Nice try, Dad. Oh, Dad, when you trick your dad 242 00:11:44,560 --> 00:11:47,360 at eating sushi the first time, you tell him to eat that little 243 00:11:47,360 --> 00:11:49,280 bit of avocado on the side of the plate. 244 00:11:49,840 --> 00:11:52,320 That's the whole fucking lump of wasabi. 245 00:11:53,560 --> 00:11:56,120 It's the best trick for all the baby boomers out there because 246 00:11:56,120 --> 00:11:58,160 they're still discovering sushi, A lot of them. 247 00:11:58,320 --> 00:12:00,080 All right, we're going to come up with a new thing now. 248 00:12:00,120 --> 00:12:02,760 You know how we put the score up and it's like 9 point, whatever 249 00:12:02,760 --> 00:12:04,200 it is. Yeah, we're going to have a new 250 00:12:04,200 --> 00:12:06,440 one that says failed or nailed, and at the end of it you're 251 00:12:06,440 --> 00:12:13,760 going to stamp it. Nailed and it has to make a fart 252 00:12:13,760 --> 00:12:17,120 noise when it lands. All right, this next one was 253 00:12:17,120 --> 00:12:20,360 posted by Wano from Dollar Slice Pizza. 254 00:12:20,560 --> 00:12:22,240 That's fucking pizza bro. Nailed all. 255 00:12:22,840 --> 00:12:29,640 Right next they said started a weekend only mobile pizzeria and 256 00:12:29,640 --> 00:12:32,520 here's how it's going. Now correct me if I'm wrong, but 257 00:12:32,520 --> 00:12:36,040 does that look like broccoli? On pizza, it sure does, and I'm 258 00:12:36,040 --> 00:12:38,320 not angry about it. I don't know how I feel about 259 00:12:38,320 --> 00:12:39,960 this. I reckon you'd try it and you'd 260 00:12:39,960 --> 00:12:44,160 be like, Yep, that works. So first guacamole, now pizza. 261 00:12:44,320 --> 00:12:46,200 Bloody oath mate. It looks like it's got the white 262 00:12:46,200 --> 00:12:50,240 sauce base on it too, so yes. So they also posted this one 263 00:12:50,240 --> 00:12:53,280 which is much more up my alley and it's a jalapeno and 264 00:12:53,280 --> 00:12:55,960 pepperoni pizza. It's called the fire out your 265 00:12:55,960 --> 00:12:59,400 hustle slice. And this one also has pineapple 266 00:12:59,400 --> 00:13:02,560 and it's a half half with what looks to be a garlic Margarita. 267 00:13:02,560 --> 00:13:07,160 You know how you eat that you just fold half like a Taco and 268 00:13:07,160 --> 00:13:10,240 just norm, norm, norm. So more pineapple. 269 00:13:10,400 --> 00:13:12,240 Another pineapple pizza. They look great. 270 00:13:12,240 --> 00:13:14,880 Looks so good. It's half pineapple and 271 00:13:14,880 --> 00:13:17,040 pepperoni and then the other side is just a pepperoni. 272 00:13:17,120 --> 00:13:20,320 I'll gotta try this pepperoni pineapple shenanigan. 273 00:13:20,800 --> 00:13:23,760 You reckon it's a new thing? Well, I haven't had it, and I 274 00:13:23,760 --> 00:13:27,440 love Hawaiian. I love pepperoni and I'm almost 275 00:13:27,440 --> 00:13:30,360 tempted to try it the way the Canadians do it where they shred 276 00:13:30,360 --> 00:13:32,240 up the pepperoni into the strips. 277 00:13:32,440 --> 00:13:34,440 That's a good idea. So it's more like ham. 278 00:13:34,440 --> 00:13:37,280 Yeah, right here is the cross section. 279 00:13:37,280 --> 00:13:40,160 And that looks bang on to us. Now here's where it gets 280 00:13:40,160 --> 00:13:42,920 interesting. From what I can tell, he is 281 00:13:42,920 --> 00:13:46,000 cooking in like public locations and events. 282 00:13:46,000 --> 00:13:49,600 And he's using a Halo Versa 16 pizza oven. 283 00:13:49,600 --> 00:13:52,880 Weekends only. They say the slices are $1.00. 284 00:13:53,240 --> 00:13:57,040 Doing it for the love. Unless he's slicing it into 30 285 00:13:57,040 --> 00:13:59,520 slices. So they're closed for the summer 286 00:13:59,560 --> 00:14:01,680 and they are based in California. 287 00:14:01,680 --> 00:14:04,320 Yeah, right. So their Instagram profile, I 288 00:14:04,320 --> 00:14:08,040 went and had a look. It does say $1.00 a slice but a 289 00:14:08,040 --> 00:14:11,000 lot of people in the comments questioned if they were really a 290 00:14:11,000 --> 00:14:15,360 dollar a slice and they replied ha ha ha no not at all. 291 00:14:15,360 --> 00:14:17,560 Thanks for your support. Well, it doesn't say one, it 292 00:14:17,560 --> 00:14:20,240 just says dollar slice. I mean, depending on the day and 293 00:14:20,240 --> 00:14:23,360 depending on, you know, what's going on, it could be today it 294 00:14:23,360 --> 00:14:26,560 is a $6 slice or you know, there's, there's still room to 295 00:14:26,560 --> 00:14:28,240 wiggle. Well, I've got a better theory. 296 00:14:28,440 --> 00:14:30,520 Just change your name to something less confusing. 297 00:14:30,520 --> 00:14:33,360 More fucking slices, right? You just cut that up into 298 00:14:33,360 --> 00:14:36,440 thinner slices. So you could cut it up into 30 299 00:14:36,440 --> 00:14:39,280 slices because it's a $30 pizza, but they're just thin slices. 300 00:14:39,400 --> 00:14:43,000 It's like the people that are, you know, they get their pizza 301 00:14:43,000 --> 00:14:45,240 to instead of slicing it into 8, they're like, can you cut it 302 00:14:45,240 --> 00:14:46,680 into 12? And they think that they're 303 00:14:46,680 --> 00:14:49,840 getting more pizza. It's almost like the daylight 304 00:14:49,840 --> 00:14:53,080 savings version of pizza. All right, is this failed or 305 00:14:53,080 --> 00:14:55,240 nailed? It's 100% nailed. 306 00:14:57,640 --> 00:14:59,480 All right, next one failed or nailed. 307 00:15:00,880 --> 00:15:03,520 Oh fuck, I'm going to say nailed. 308 00:15:04,160 --> 00:15:06,240 Really taking a risk. Big risk. 309 00:15:06,240 --> 00:15:09,440 All right, it was posted by on the Braise and he says rate my 310 00:15:09,440 --> 00:15:12,880 bark and it does look like you might need a Geiger counter 311 00:15:12,880 --> 00:15:15,440 instead of a thermometer. I thought they were volcanic 312 00:15:15,440 --> 00:15:16,760 rocks. I thought they were going to be 313 00:15:16,760 --> 00:15:20,000 geodes when you crack them open. That's why I said nailed. 314 00:15:20,160 --> 00:15:23,920 So this is actually pork shoulder smoked with Hickory 315 00:15:23,920 --> 00:15:26,800 slathered in mustard with a generous applied rub. 316 00:15:26,840 --> 00:15:30,040 Now my guess is that texture is from the mustard. 317 00:15:30,480 --> 00:15:33,840 And the probably high sugar content of most pork. 318 00:15:33,920 --> 00:15:35,400 Rubs. All right, so you're still going 319 00:15:35,400 --> 00:15:36,960 with nailed? Look, I've got faith. 320 00:15:37,560 --> 00:15:39,160 You've got faith that you've practice open. 321 00:15:39,160 --> 00:15:41,040 There's gonna be a diamond in there, yes. 322 00:15:41,080 --> 00:15:43,840 So it's not actually Texas BBQ, it's Pompeii BBQ. 323 00:15:43,840 --> 00:15:47,520 OK. Wailing Wildebeest junior in the 324 00:15:47,520 --> 00:15:49,920 comments said. That looks so dry and my teeth 325 00:15:49,920 --> 00:15:53,400 hurt just looking at it. Classic comment. 326 00:15:53,400 --> 00:15:54,680 Well, this is the final product look. 327 00:15:54,680 --> 00:15:57,800 Just pork just needs a bit of sauce mate and it's a win. 328 00:15:58,200 --> 00:15:59,240 I think he's done it right, I think. 329 00:15:59,280 --> 00:16:01,440 He's done alright. It's definitely not a fail. 330 00:16:01,440 --> 00:16:03,360 I mean, it does need a little bit of liquid. 331 00:16:03,520 --> 00:16:04,760 It does. It does. 332 00:16:05,880 --> 00:16:08,040 Bit of sauce. My mouse drying out the longer I 333 00:16:08,040 --> 00:16:12,680 look. Alright, let's move on to our 334 00:16:12,680 --> 00:16:16,080 mailbox now. Paul Askin sent in us this photo 335 00:16:16,080 --> 00:16:18,240 and what are we looking at? We're looking at a homemade 336 00:16:18,240 --> 00:16:20,440 offset smoker. I would have made the cooking 337 00:16:20,440 --> 00:16:23,320 chamber a bit bigger, but you gotta use what you got at Far 338 00:16:23,320 --> 00:16:25,160 North Has. He got a big spoon for his 339 00:16:25,160 --> 00:16:26,680 counterweight. Something like. 340 00:16:26,960 --> 00:16:29,320 I think it's more decorative at this stage. 341 00:16:30,000 --> 00:16:33,000 So he says this is my brother from another mother and he 342 00:16:33,000 --> 00:16:35,840 whipped this up in a couple of days as he was sick of hearing 343 00:16:35,840 --> 00:16:38,600 me talk about smoked food so it was time for him to give it a 344 00:16:38,600 --> 00:16:40,160 go. Let's go on the old reverse 345 00:16:40,160 --> 00:16:42,040 flow. I don't know if he's has he got 346 00:16:42,040 --> 00:16:44,800 a plate under there to aid the smoke circulation? 347 00:16:44,920 --> 00:16:46,800 Looks pretty good. I wish I was this handy. 348 00:16:46,800 --> 00:16:48,560 Can you? How handy have you got to be to 349 00:16:48,560 --> 00:16:50,200 go? I need a smoker and two days 350 00:16:50,200 --> 00:16:51,880 later you got 1. I couldn't do it. 351 00:16:52,160 --> 00:16:53,640 I couldn't even know where to start. 352 00:16:53,640 --> 00:16:56,040 Fucking draw one. Alright, so let's watch it in 353 00:16:56,040 --> 00:16:58,880 use. Boom. 354 00:17:03,360 --> 00:17:10,599 God damn, do we just go to Deep South Louisiana? 355 00:17:10,680 --> 00:17:13,680 I think they're up in NT to be honest, so he said. 356 00:17:13,680 --> 00:17:15,640 He still uses it all the bloody time. 357 00:17:15,640 --> 00:17:18,480 He's a talented bloke. Yeah, she's burning dirty there. 358 00:17:18,480 --> 00:17:21,160 Look at the door. Yeah, but it's got such a small 359 00:17:21,160 --> 00:17:23,160 firebox on it. He's doing the best he can. 360 00:17:23,160 --> 00:17:25,839 Yeah, bloody oath he can. All right now keep in mind that 361 00:17:26,079 --> 00:17:28,400 that's his mate and this is his BBQ. 362 00:17:28,400 --> 00:17:31,800 He says good old ALDI cheese just put in the Webber with the 363 00:17:31,800 --> 00:17:35,600 smoke eye cold smoker attached. Bloody love this setup. 364 00:17:35,600 --> 00:17:37,840 Give it a couple of hours and then rotate the cheese in a 365 00:17:37,840 --> 00:17:40,200 couple more hours. And your daddy's brother. 366 00:17:40,280 --> 00:17:42,360 Yep. He uses Hickory wood pellets 367 00:17:42,360 --> 00:17:45,440 mixed with cherry wood chip for a bit of different flavor. 368 00:17:45,640 --> 00:17:47,400 He's nailed it. Color looks great. 369 00:17:47,400 --> 00:17:49,960 Bloody oath it does. So you can't argue with the 370 00:17:49,960 --> 00:17:51,200 color here. He's done a great job. 371 00:17:51,200 --> 00:17:53,520 When he's done that, I don't even think he's turned the Weber 372 00:17:53,520 --> 00:17:55,560 on. No, you, you don't you because 373 00:17:55,560 --> 00:17:57,640 you you're literally using the cold smoke. 374 00:17:57,640 --> 00:18:01,040 So he's just basically using it as a portable enclosed unit. 375 00:18:01,080 --> 00:18:02,480 Yeah, you wouldn't even need the Webber. 376 00:18:02,480 --> 00:18:04,640 You could literally use a filing cabinet. 377 00:18:04,800 --> 00:18:06,120 Right. Well, the cheese looks great. 378 00:18:06,240 --> 00:18:08,160 Yeah, bloody Oh. Congratulations and thanks for 379 00:18:08,160 --> 00:18:10,760 sending that stuff in to us. It's always great talking about 380 00:18:10,760 --> 00:18:13,080 other people getting into BBQ or doing something different. 381 00:18:13,120 --> 00:18:15,320 And we love a good. Bit of DIY too. 382 00:18:15,400 --> 00:18:22,520 All right, right, My BBQ, you've had a lot of like heavy hitting 383 00:18:22,520 --> 00:18:24,920 BBQ joints. Send us in stuff now. 384 00:18:24,920 --> 00:18:28,000 This is one of the top BBQ joints in Australia. 385 00:18:28,120 --> 00:18:31,480 I certainly agree. And The funny thing is, is all 386 00:18:31,480 --> 00:18:33,680 these suckers think I know what I'm talking about. 387 00:18:34,520 --> 00:18:36,680 Well, they're trusting you with their scores. 388 00:18:37,320 --> 00:18:39,800 What if someone sent you in something and you gave it like a 389 00:18:39,800 --> 00:18:41,320 shitty score? I mean, you'd break that little 390 00:18:41,320 --> 00:18:43,320 heart. Imagine if you were Black Cactus 391 00:18:43,320 --> 00:18:45,600 and you had a plaque out the front of your restaurant that 392 00:18:45,600 --> 00:18:48,960 said that we'd voted them the number one outside of the USA. 393 00:18:49,920 --> 00:18:52,800 So I mean, our opinions do hold a bit of weight. 394 00:18:52,880 --> 00:18:56,080 All right, so this is a big one. It's Wildfire Craft BBQ, one of 395 00:18:56,080 --> 00:18:58,360 the top BBQ joints outside of the USA. 396 00:18:58,360 --> 00:19:00,560 They are based in Geelong, Victoria, Australia. 397 00:19:00,760 --> 00:19:03,360 Well, that's marking them down just because of where they are. 398 00:19:03,560 --> 00:19:07,760 So this platter features a Filipino lechon Jollibee fried 399 00:19:07,760 --> 00:19:11,040 chicken and I can hear, I can fucking hear Denmar laughing at 400 00:19:11,040 --> 00:19:16,720 me because these are Filipino. He's probably gonna fuck a walk 401 00:19:16,720 --> 00:19:19,280 out nut. Don't you ever mispronounce my 402 00:19:19,280 --> 00:19:23,000 mother tongue. So this platter features a 403 00:19:23,000 --> 00:19:27,600 Filipino lechon, A Jollibee fried chicken with gravy, longer 404 00:19:27,600 --> 00:19:31,160 nisar sausage and Tokeno pork ribs. 405 00:19:31,600 --> 00:19:34,160 Wow. Then there is a Kari Kari beef 406 00:19:34,160 --> 00:19:38,200 rib skewer and a direct heat chicken merryland in a salt. 407 00:19:38,360 --> 00:19:41,480 There's Jollibee, sweet spaghetti, garlic rice, and 408 00:19:41,480 --> 00:19:44,120 there are too many other big words so I'm just going to say 409 00:19:44,160 --> 00:19:46,120 corn tallow, chips and cheesecake. 410 00:19:46,320 --> 00:19:49,720 And the guy editing our video is also from the Philippines, so 411 00:19:49,720 --> 00:19:52,440 he's probably walked out now listening to you butcher his 412 00:19:52,440 --> 00:19:54,800 mother tongue. So there's also a Filipino 413 00:19:54,800 --> 00:19:59,480 chimichurri, A sasawan, which is a soy and vinegar, and then 414 00:19:59,480 --> 00:20:01,520 there is a Mang Thomas, which is a all. 415 00:20:01,600 --> 00:20:04,320 Purpose Filipino BBQ sauce. Yum. 416 00:20:04,520 --> 00:20:07,400 So you need to give this platter score. 417 00:20:07,440 --> 00:20:11,480 Now keep in mind, he's a very accomplished American BBQ 418 00:20:11,480 --> 00:20:15,440 pitmaster and now he is fusing together the flavors of his 419 00:20:15,440 --> 00:20:19,400 heritage into his food. You know, the same way that KGS 420 00:20:19,400 --> 00:20:24,120 or Cafe are doing as well, very successfully, and they are 421 00:20:24,120 --> 00:20:27,760 bringing smoked meats to some of these more traditional Filipino 422 00:20:27,760 --> 00:20:30,320 flavours that I mean, you can't deny that looks great. 423 00:20:30,320 --> 00:20:33,720 I'd love to sit down to this. But see, yes, this is very 424 00:20:33,720 --> 00:20:36,080 future school BBQ as we would call it. 425 00:20:36,080 --> 00:20:39,720 But I've been following the guys down at Wildfire for a long time 426 00:20:39,720 --> 00:20:44,280 and I know that they're straight up Texas BBQ just as bloody 427 00:20:44,280 --> 00:20:46,040 good. So they get the fundamentals and 428 00:20:46,040 --> 00:20:49,360 the basics absolutely right. So it's not as if they're just 429 00:20:49,360 --> 00:20:52,640 slapping up the fusion here and that all they sort of go by. 430 00:20:52,640 --> 00:20:55,400 But look, a few things, we've got to mark them down obviously, 431 00:20:55,400 --> 00:20:59,680 because it's not in front of me and I fucking hate the Geelong 432 00:20:59,680 --> 00:21:01,760 Cat. So it's a 9.5. 433 00:21:04,000 --> 00:21:07,120 As a proud Hawthorn supporter, I had to date that last little dig 434 00:21:07,120 --> 00:21:09,080 there. So I know what a lot of people 435 00:21:09,080 --> 00:21:11,240 are starting to think, and that's this kind of like third 436 00:21:11,240 --> 00:21:14,480 wave, we call it future school BBQ is kind of moving too far 437 00:21:14,480 --> 00:21:16,560 away from traditional American BBQ. 438 00:21:16,960 --> 00:21:19,720 But don't get me wrong, these people that are doing these 439 00:21:19,720 --> 00:21:22,640 platters can still hang. And this is proof because I've 440 00:21:22,640 --> 00:21:26,000 got him to send me a second platter and you're going to rate 441 00:21:26,000 --> 00:21:28,240 this one too. And he gets to keep the highest 442 00:21:28,240 --> 00:21:30,840 score. How good does that look? 443 00:21:31,040 --> 00:21:34,120 Fucking amazing and I believe that's his partner holding the 444 00:21:34,120 --> 00:21:36,560 platter too. And she's also a very hard 445 00:21:36,560 --> 00:21:40,080 working co-owner at Wildfire down there and we love what you 446 00:21:40,080 --> 00:21:41,920 do. And I can't split the 2 so it's 447 00:21:41,920 --> 00:21:43,960 a nine fight. No, let me get through it. 448 00:21:44,160 --> 00:21:45,600 Right now, what are we looking at here all? 449 00:21:45,800 --> 00:21:49,160 Right, so it's smoked Wagyu brisket, pure black brand. 450 00:21:49,200 --> 00:21:53,720 It's pepperoni pizza, sausages, crispy pork cheeks and pulled 451 00:21:53,720 --> 00:21:56,120 pig's head. Yep, I'll say that again. 452 00:21:56,400 --> 00:21:58,840 Pulled pigs head. Yum. 453 00:21:59,240 --> 00:22:02,880 So there's a smoked burger made from brisket trim, smoked and 454 00:22:02,880 --> 00:22:06,480 fried chicken wings with garlic dejanais and parmesan. 455 00:22:06,480 --> 00:22:10,400 There's a beef rib and bacon, lamb ribs with a potato salad, 456 00:22:10,400 --> 00:22:13,720 smoked Mac and cheese, BBQ sauces and Pickles. 457 00:22:14,480 --> 00:22:17,960 Amazing. And for me, the lamb ribs, the 458 00:22:17,960 --> 00:22:20,120 addition of the lamb ribs and that is it. 459 00:22:20,120 --> 00:22:24,240 The crispy pork cheek kind of looks like take this platter to 460 00:22:24,240 --> 00:22:25,480 another level. Bloody oath. 461 00:22:25,760 --> 00:22:27,200 Alright, here's another shot of it. 462 00:22:27,400 --> 00:22:33,120 He needs a score. Right O so I mean jeez look I 463 00:22:33,120 --> 00:22:36,240 can't separate the 2 so you're gonna have to settle for a 9.5 464 00:22:36,240 --> 00:22:42,480 again 9. .5. Shout out to the team down 465 00:22:42,480 --> 00:22:43,280 there. Not pitch. 466 00:22:43,280 --> 00:22:46,920 It is Casey's life and business partner there. 467 00:22:47,080 --> 00:22:49,600 Yeah, good times. So epic work mate. 468 00:22:49,600 --> 00:22:51,800 I think when it comes to barbecue platters in Australia, 469 00:22:51,800 --> 00:22:53,960 you've got big Dons, of course you've got Southern Graves, 470 00:22:54,040 --> 00:22:56,760 Brad, Black Bear. But it would be hard to argue 471 00:22:56,760 --> 00:23:01,040 that Casey isn't right up there with the very best wildfire 472 00:23:01,040 --> 00:23:02,800 craft BBQ. Go and give him a follow. 473 00:23:02,880 --> 00:23:06,800 Yeah, down in Geelong and yeah, go the Hawkies. 474 00:23:07,160 --> 00:23:09,960 All right, I just love the addition of, you know, him 475 00:23:09,960 --> 00:23:12,320 getting creative with his heritage, but at the same time, 476 00:23:12,320 --> 00:23:14,520 too, he's knocking American BBQ out of the park. 477 00:23:14,560 --> 00:23:15,720 That's it. And they do a lot of 478 00:23:15,720 --> 00:23:19,080 collaborations too, like they team up with like a local ramen 479 00:23:19,080 --> 00:23:21,800 joint and places like that and burger joints and that sort of 480 00:23:21,800 --> 00:23:24,240 thing and do sort of collaborative pop ups around 481 00:23:24,240 --> 00:23:28,360 Melbourne and Geelong. So yeah, very keen to shake 482 00:23:28,360 --> 00:23:29,400 things up. Well done. 483 00:23:29,400 --> 00:23:32,680 All right, This one here, Meet the Pitmasters is going to be 484 00:23:32,680 --> 00:23:34,920 like Inception. Have you watched that movie? 485 00:23:34,960 --> 00:23:37,080 Yes. OK, so this is going to take a 486 00:23:37,080 --> 00:23:40,840 few twists and turns, but this is back home barbecue in Little 487 00:23:40,840 --> 00:23:44,840 Rock, AR and the BBQ looks great as you would expect from an 488 00:23:44,840 --> 00:23:48,680 American quality barbecue joint. So the fit out is exceptional. 489 00:23:48,680 --> 00:23:51,560 It's all class, it's modern but classic at the same time. 490 00:23:51,840 --> 00:23:55,760 Now just put a pin on that for a second Back home barbecue in 491 00:23:55,760 --> 00:23:58,520 Little Rock, AR Such a cool fit out hey? 492 00:23:58,640 --> 00:24:00,640 Super cool. Welcome back home y'all. 493 00:24:01,200 --> 00:24:05,480 So this is home plate barbecue and they are located in Beijing, 494 00:24:05,600 --> 00:24:07,360 China. Now, it's a different sort of 495 00:24:07,360 --> 00:24:09,600 style of fit out, but it's still really, really cool. 496 00:24:09,600 --> 00:24:12,280 They're slow cooking meat in an old southern style. 497 00:24:12,280 --> 00:24:14,680 And they have two Beijing locations. 498 00:24:14,920 --> 00:24:16,840 Looks like a piece of America in China. 499 00:24:16,840 --> 00:24:20,840 Bloody oath it does. And the BBQ also looks great. 500 00:24:21,280 --> 00:24:23,720 It does. You got some popcorn shrimp 501 00:24:23,720 --> 00:24:25,320 there too? I like that edition. 502 00:24:25,520 --> 00:24:30,240 Now the pitmaster in China is Charlie who he did our intro at 503 00:24:30,240 --> 00:24:33,360 the start of the show. So here's the story, and you 504 00:24:33,360 --> 00:24:36,160 really need to buckle up. That was our first turn. 505 00:24:36,440 --> 00:24:40,320 So Home Plate BBQ was founded in China by Adam, who is a Texas 506 00:24:40,320 --> 00:24:45,000 guy, and Victoria, his Chinese wife in 2009 and the meat was 507 00:24:45,000 --> 00:24:48,040 smoked with Post oak and they had two smokers imported from 508 00:24:48,040 --> 00:24:51,280 the states. But in 2015, Charlie Duplett 509 00:24:51,280 --> 00:24:54,800 joined them, became a business partner, and now they have three 510 00:24:54,800 --> 00:24:58,240 locations in China and they have more smokers that they designed 511 00:24:58,240 --> 00:25:00,520 and subsequently got made in China sick. 512 00:25:00,680 --> 00:25:04,120 So he says American BBQ, it blew up in China over the past couple 513 00:25:04,120 --> 00:25:07,480 of years, but home plate has been going since 2009. 514 00:25:07,560 --> 00:25:10,480 But Charlie, he didn't reach out to tell us all of that. 515 00:25:10,480 --> 00:25:12,440 He reached out to talk to us about this. 516 00:25:12,640 --> 00:25:14,880 Hit me. He contacted us to show us a 517 00:25:14,880 --> 00:25:17,040 burger that they call the Peach Pit. 518 00:25:17,280 --> 00:25:19,880 It's a burger they are bringing to the Chinese masses. 519 00:25:19,880 --> 00:25:23,040 It's ground brisket Patty that they cold spoke and then they 520 00:25:23,040 --> 00:25:26,200 smashed lightly with Milton American cheese topped with a 521 00:25:26,200 --> 00:25:29,920 big slice of barqueta. There's a lot going on. 522 00:25:30,000 --> 00:25:32,560 What is Barqueta, you ask? What is Barqueta? 523 00:25:32,640 --> 00:25:36,640 So a barqueta was inspired by A Chud's video with Matt James. 524 00:25:36,640 --> 00:25:39,720 It's a Texas version of a porqueta filled with fennel 525 00:25:39,720 --> 00:25:42,680 seeds, mustard seeds, ground coriander and fresh coriander, 526 00:25:42,680 --> 00:25:46,720 pickled jalapenos, curing salt, then with brisket rub, smoked, 527 00:25:46,760 --> 00:25:48,800 chilled and then grilled. We're going deep. 528 00:25:49,920 --> 00:25:53,360 And then they serve it with a creamy purple slaughter and then 529 00:25:53,360 --> 00:25:55,640 a Peach tea glaze on the top bun. 530 00:25:55,840 --> 00:25:58,480 All of the things. And this is it. 531 00:25:58,480 --> 00:26:02,440 It's the Peach Tea Interstellar Chud's inspired American Italian 532 00:26:02,440 --> 00:26:05,080 burger being served in China. They also sell it like a 533 00:26:05,080 --> 00:26:07,400 lollipop at special events. Yum. 534 00:26:07,480 --> 00:26:11,200 So this is like inception. And as we go deeper, the burger 535 00:26:11,200 --> 00:26:14,040 was created for a festival called the Hamburgers of China. 536 00:26:14,080 --> 00:26:17,400 Now that festival travels to a different city each month for 12 537 00:26:17,400 --> 00:26:21,040 days and in each place. It's crazy. 1 to 2 million 538 00:26:21,040 --> 00:26:24,400 people come through the festival in each location. 539 00:26:27,160 --> 00:26:30,240 This is. Wild the Australian mind cannot 540 00:26:30,240 --> 00:26:34,040 comprehend those numbers. So do you remember Adam the 541 00:26:34,040 --> 00:26:36,240 Texas guy, and Victoria the Chinese wife? 542 00:26:36,360 --> 00:26:39,000 Yes. OK, so after Charlie came on 543 00:26:39,000 --> 00:26:43,400 board they moved back to the USA and created Back Home BBQ. 544 00:26:43,560 --> 00:26:47,200 Same people. They didn't learn their lesson, 545 00:26:47,200 --> 00:26:49,960 BBQ didn't burn them enough for them to Chuck it in. 546 00:26:49,960 --> 00:26:52,440 So that was a really cool story and I want to thank Charlie for 547 00:26:52,440 --> 00:26:54,280 reaching out to us. You can follow them at Home 548 00:26:54,280 --> 00:26:58,360 Plate BBQ, but they are most active on Chinese social media 549 00:26:58,360 --> 00:27:02,080 like Red Note and Duyin. And that's why they're not on 550 00:27:02,080 --> 00:27:04,720 Instagram, because I just don't think it's very popular in 551 00:27:05,080 --> 00:27:06,320 China. Well, they're not getting 552 00:27:06,320 --> 00:27:08,960 Zuckerberg, are they? So thanks for sharing that with 553 00:27:08,960 --> 00:27:11,000 us, Charlie. And the one thing I noted when I 554 00:27:11,000 --> 00:27:12,880 was putting this segment together and going through all 555 00:27:12,880 --> 00:27:14,680 their social media is the BBQ looks great. 556 00:27:14,920 --> 00:27:17,400 Bloody oath it does. I mean, you're probably getting 557 00:27:17,600 --> 00:27:21,600 Primo Aussie and American beef over there for cheaper than what 558 00:27:21,600 --> 00:27:22,960 we do. Probably in China. 559 00:27:22,960 --> 00:27:26,720 Yeah. All right, let's move on to pit 560 00:27:26,720 --> 00:27:30,720 builders. And this one was posted by TMG 561 00:27:30,720 --> 00:27:33,120 Pits and it broke the BBQ Internet. 562 00:27:33,240 --> 00:27:35,720 Proper bowling. We need to like get low on 563 00:27:35,720 --> 00:27:38,040 these. Get low, get low, get low. 564 00:27:38,440 --> 00:27:41,560 So the pit was posted by TMG Pits and it broke the BBQ 565 00:27:41,560 --> 00:27:45,520 Internet and they said when the Sky's the limit hashtag, BBQ 566 00:27:46,200 --> 00:27:52,040 #smoker hashtag could be AII. Feel like I need my diamond 567 00:27:52,040 --> 00:27:53,800 studded grill to even look at it. 568 00:27:54,160 --> 00:27:57,040 So here's the thing, it looks great on first glance. 569 00:27:57,040 --> 00:27:58,920 You give it a click. But what I do think is they're 570 00:27:58,920 --> 00:28:01,720 being very honest in the hashtags could be AI. 571 00:28:02,120 --> 00:28:05,600 So my guess is that they kind of AI those wheels on there to see 572 00:28:05,600 --> 00:28:07,640 what the pit might look. Like, yeah, there's some fair 573 00:28:08,120 --> 00:28:10,440 bit of money on the fucking on the wheels there. 574 00:28:10,680 --> 00:28:12,920 So they followed up with a bit of an announcement that they are 575 00:28:12,920 --> 00:28:15,880 changing the BBQ pit building game with in house. 576 00:28:15,960 --> 00:28:18,920 It's powder coating and I'm pretty sure this picture is the 577 00:28:18,920 --> 00:28:20,640 real kind of rims and they look sick. 578 00:28:20,680 --> 00:28:22,840 They do look sick. Now while we're at it, we have 579 00:28:22,840 --> 00:28:26,120 been meaning to do this one. This is ATMG Pit and it was sold 580 00:28:26,120 --> 00:28:28,240 for $5000 and it went to charity. 581 00:28:28,240 --> 00:28:32,080 Was purchased by Mark and hand painted by Cody from C 582 00:28:32,080 --> 00:28:35,480 Swaggerty. They're in Tennessee, TMG. 583 00:28:35,760 --> 00:28:38,720 Knoxville, TN. We've featured them on the show 584 00:28:38,720 --> 00:28:40,120 before. Yeah, I thought they were in 585 00:28:40,120 --> 00:28:42,600 Texas, but no, my mind's just been blown. 586 00:28:42,960 --> 00:28:44,480 OK, no, these guys aren't in Texas. 587 00:28:44,480 --> 00:28:46,720 Yeah, no TMG build fucking sick pits. 588 00:28:46,720 --> 00:28:49,080 They did the big dude wipes toilet one right? 589 00:28:49,280 --> 00:28:51,680 They did, they did the toilet smoker and we featured them on 590 00:28:51,680 --> 00:28:53,960 the show because they build beautiful 1000 gallons. 591 00:28:53,960 --> 00:28:57,480 They do off road packages, they do all sorts of cool pits, but 592 00:28:57,480 --> 00:29:00,200 this one went to charity. So Congrats to all involved. 593 00:29:00,200 --> 00:29:03,440 It was great work and they were supporting A cause called 594 00:29:03,480 --> 00:29:05,440 Smoking for A Cause in Knoxville. 595 00:29:06,080 --> 00:29:10,240 Rad, that's just my ignorant BBQ brain just assuming everything 596 00:29:10,240 --> 00:29:13,000 sick comes from Texas. Let's not get it wrong, 597 00:29:13,040 --> 00:29:15,640 Tennessee has its own style of BBQ. 598 00:29:15,640 --> 00:29:18,680 They can definitely hang. Yeah, well, they can make good 599 00:29:18,680 --> 00:29:20,360 pits, that's for sure. Bloody oath they can. 600 00:29:20,360 --> 00:29:23,360 And well, painted by Cody there. Hell yeah. 601 00:29:23,520 --> 00:29:25,640 All right, let's move on to the recipe of the week. 602 00:29:25,640 --> 00:29:28,600 And you made me some promises earlier on in the episode. 603 00:29:28,600 --> 00:29:32,600 I sure did mate, and we've gone down the route of you not liking 604 00:29:32,600 --> 00:29:35,080 desserts and we're doing another smoked dessert. 605 00:29:35,640 --> 00:29:37,160 You got bitten to desserts lately. 606 00:29:39,080 --> 00:29:41,520 Yeah, I do love desserts, especially brownies at the 607 00:29:41,520 --> 00:29:43,800 moment, so I've been doing a bit of cooking at home with the 608 00:29:43,800 --> 00:29:45,520 kids. I love making a brownie. 609 00:29:45,520 --> 00:29:48,360 These greens mixers are awesome. You only need to add a bit of 610 00:29:48,360 --> 00:29:50,680 butter and some eggs and you mix it. 611 00:29:50,680 --> 00:29:53,360 They get to lick the beaters and I was looking for a bit of a 612 00:29:53,360 --> 00:29:56,400 flavour profile. I remember a few years ago, way 613 00:29:56,400 --> 00:30:00,760 back to an Auckland meat stock, I had a smoked bacon chocolate 614 00:30:00,760 --> 00:30:03,880 brownie from More Pork and it was unreal and I was sitting 615 00:30:03,880 --> 00:30:05,680 there thinking what can I put in there? 616 00:30:05,680 --> 00:30:08,640 I'll put bacon. I'd cook the kids breakfast and 617 00:30:08,640 --> 00:30:10,520 Ruddy, my youngest daughter loves fruit. 618 00:30:10,520 --> 00:30:13,680 She was munging on a pear. So I tried a bit of pear and a 619 00:30:13,680 --> 00:30:16,240 bit of bacon together. I was like, that works, so let's 620 00:30:16,240 --> 00:30:17,960 go. Let's put some pear and bacon 621 00:30:17,960 --> 00:30:20,680 together in a smoked dark chocolate brownie. 622 00:30:20,840 --> 00:30:22,280 Right. Well, tell us what you did. 623 00:30:22,360 --> 00:30:24,840 So I've got the pears. I've hit them with some salt and 624 00:30:24,840 --> 00:30:27,840 some brown sugar just so there's something for the smoke to cling 625 00:30:27,840 --> 00:30:29,880 to. Then I've smoked them just nice 626 00:30:29,880 --> 00:30:33,040 and low in the Traeger, about 2:20 with the Super smoke 627 00:30:33,040 --> 00:30:35,200 function because I didn't necessarily want to cook the 628 00:30:35,200 --> 00:30:36,720 pear. I didn't want them to go too 629 00:30:36,720 --> 00:30:38,360 soggy. And I've got my bacon. 630 00:30:38,360 --> 00:30:42,520 I've hit that with the blue smoke Montreal Maple Rub, so 631 00:30:42,520 --> 00:30:44,960 they've got a nice bit of spice and mapleness about them. 632 00:30:44,960 --> 00:30:46,600 Still very salty. Cook that. 633 00:30:46,600 --> 00:30:49,480 So it's crisped up, let it all cool, chopped it right up. 634 00:30:49,760 --> 00:30:52,400 Then I've got the brownie mix. I've thrown that in there. 635 00:30:52,400 --> 00:30:55,280 I've thrown in the eggs, the melted butter, and then what 636 00:30:55,280 --> 00:30:58,880 I've done is I've hand folded the bacon and the pear through 637 00:30:58,880 --> 00:31:02,400 the mix just so that didn't get bashed up by the mixer there. 638 00:31:02,680 --> 00:31:06,520 Then we've got the Traeger cranked up to about 390 639 00:31:06,520 --> 00:31:09,080 Fahrenheit. Chuck the brownie until it was 640 00:31:09,080 --> 00:31:12,040 nice and not too gooey. Still in the middle. 641 00:31:12,040 --> 00:31:14,640 Don't tell the wife though, I stole her block of lint. 642 00:31:14,640 --> 00:31:17,640 Dark chocolate to add in there too, because pear and dark 643 00:31:17,640 --> 00:31:19,800 chocolate together. Fuck it goes good. 644 00:31:19,800 --> 00:31:21,240 And a bit of salt too. I. 645 00:31:21,240 --> 00:31:23,840 Thought you were going to put the pear and the bacon on top, 646 00:31:23,840 --> 00:31:25,400 but you didn't. You put it in, it's. 647 00:31:25,480 --> 00:31:27,920 All in there bro. There's a brand of Whitaker's 648 00:31:27,920 --> 00:31:31,640 chocolate. And they do a pear and salted 649 00:31:31,640 --> 00:31:33,560 chocolate and it's a really good combo. 650 00:31:33,560 --> 00:31:35,880 So I was like, Yep, salted pear, let's go all. 651 00:31:36,080 --> 00:31:37,160 Right. Bring her out. 652 00:31:42,800 --> 00:31:45,600 That's what I love about those packet mixes, you can kind of 653 00:31:45,600 --> 00:31:48,880 just add whatever you want and see how it goes and then cook 654 00:31:48,880 --> 00:31:52,080 them in the smoker too for that extra dimension of flavour. 655 00:31:52,480 --> 00:31:55,600 I can hear all the comments now. Fucking Trig is not a smoker. 656 00:31:55,600 --> 00:32:01,440 You fucking suck it, bitch. I've played with charcoal and 657 00:32:01,440 --> 00:32:03,760 timber before but I've got shit to do. 658 00:32:03,840 --> 00:32:06,800 That's the thing, pellet grills are almost the final evolution 659 00:32:06,800 --> 00:32:09,680 of people with shit to do. That are not pit masters 660 00:32:09,680 --> 00:32:11,240 professionally, right? Exactly. 661 00:32:11,240 --> 00:32:12,680 If you want to be a pit master then go. 662 00:32:12,680 --> 00:32:14,480 By all means, go get yourself an offset pit. 663 00:32:14,480 --> 00:32:16,240 They're fantastic. They're built to last. 664 00:32:16,240 --> 00:32:19,560 They'll last forever. But if you've got a job and kids 665 00:32:19,560 --> 00:32:23,160 and shit to do, a fucking pellet grill is a really viable choice. 666 00:32:23,720 --> 00:32:26,000 Produces great barbecue and it's a lot easier. 667 00:32:26,080 --> 00:32:29,040 Just do you. All right, let's go, Let's go. 668 00:32:30,880 --> 00:32:34,760 Oh, she's very soft. Oh, she's very moist. 669 00:32:34,840 --> 00:32:46,640 Oh, cheers. Cheers pear and salt. 670 00:32:46,640 --> 00:32:49,880 Bro all right, so chocolate brownie can't fucking go wrong. 671 00:32:50,080 --> 00:32:51,800 I can taste a little chunks of pear in there. 672 00:32:52,080 --> 00:32:54,880 Can't taste the bacon though. The Bacon's more so the salty 673 00:32:54,880 --> 00:32:58,200 side of things, but yeah, the bacon itself did get lost a 674 00:32:58,200 --> 00:33:04,760 little bit. But pear salt and dark chocolate 675 00:33:05,440 --> 00:33:06,840 combo. That should be illegal. 676 00:33:07,240 --> 00:33:10,160 Like, it's so fucking tasty. Yeah, I don't know. 677 00:33:10,520 --> 00:33:12,000 I can taste everything but the bacon. 678 00:33:12,120 --> 00:33:14,800 The texture of the Bacon's there, but I just don't quite 679 00:33:14,800 --> 00:33:16,280 get the flavour. But yeah, you could probably 680 00:33:16,280 --> 00:33:18,360 double down on the bacon. You could probably do like a 681 00:33:18,360 --> 00:33:21,600 bacon crumb for the finish. Oh, good idea. 682 00:33:21,720 --> 00:33:24,480 Double down if you. Really wanted to baconator it. 683 00:33:25,040 --> 00:33:27,760 Maybe some beef bacon. Don't have beef ribs. 684 00:33:28,000 --> 00:33:30,160 That was sensational. Yeah. 685 00:33:30,160 --> 00:33:32,680 Really, really good desserts. I'm starting to like desserts 686 00:33:32,680 --> 00:33:35,520 now and I think it's your fault. Well, the comments section did 687 00:33:35,520 --> 00:33:37,920 not believe that you do not like desserts anyway, so. 688 00:33:39,160 --> 00:33:42,960 I promise you this is alcohol, not desserts or savoury things. 689 00:33:43,000 --> 00:33:44,400 I'm big on same. Carbs. 690 00:33:44,840 --> 00:33:47,320 Carbs are the devil. Carbs are terrible, but you know 691 00:33:47,320 --> 00:33:48,560 what? I love them. 692 00:33:48,680 --> 00:33:51,040 They're like a hug from the inside. 693 00:33:51,080 --> 00:33:53,440 Have you done the carnival diet? Yet no, I probably should. 694 00:33:53,440 --> 00:33:57,120 I read something somewhere that said basically just give me 5 695 00:33:57,120 --> 00:33:59,680 days. Five days of just eating steak, 696 00:33:59,720 --> 00:34:03,160 red meat and black coffee. That's it. 697 00:34:03,200 --> 00:34:06,320 He's like, give me 5 days, that's all I need and tell me 698 00:34:06,320 --> 00:34:08,960 how you feel after five days. So I did it. 699 00:34:08,960 --> 00:34:11,840 Five days, nothing but red meat, nothing but black coffee. 700 00:34:11,840 --> 00:34:14,560 That's all I had and I felt fucking fantastic. 701 00:34:14,880 --> 00:34:18,560 I felt 10 years younger. He's 10 years deader. 702 00:34:19,159 --> 00:34:21,400 Everything that was stiff was no longer stiff. 703 00:34:21,400 --> 00:34:23,320 You know how you get out of bed sometimes you got to warm up a 704 00:34:23,320 --> 00:34:26,320 little bit? No, that was all gone and I felt 705 00:34:26,320 --> 00:34:29,159 fantastic. But the problem is I love carbs 706 00:34:29,159 --> 00:34:30,679 too much. You don't feel? 707 00:34:30,679 --> 00:34:33,000 Full without them. So I ended up doing doing the 708 00:34:33,000 --> 00:34:36,320 carnivore diet for 30 days after that and lost a lot of weight. 709 00:34:36,400 --> 00:34:38,280 I felt fantastic. I felt really good. 710 00:34:38,280 --> 00:34:42,719 But pizza, burgers, like I can't not have that in my life. 711 00:34:42,719 --> 00:34:48,040 But just even like eating a big steak and then at the end just 712 00:34:48,040 --> 00:34:52,480 getting a really nice piece of bread and butter and soaking up 713 00:34:52,480 --> 00:34:55,639 those last few juices like bangers and mash. 714 00:34:55,639 --> 00:34:58,720 I love it, but it's nothing without some buttered bread at 715 00:34:58,720 --> 00:35:01,000 the end to get the last bits of potato and gravy. 716 00:35:01,000 --> 00:35:04,640 Bro, well, when you're on the carnivore diet and you go 717 00:35:04,640 --> 00:35:06,640 through that like maybe just a little bit, right? 718 00:35:06,640 --> 00:35:10,400 There's a little bit, the moment your lips touch carbs again, 719 00:35:10,600 --> 00:35:13,960 it's fucking floodgate just opens up and your body craves 720 00:35:13,960 --> 00:35:14,800 it. Yeah, right. 721 00:35:14,800 --> 00:35:17,000 And I just couldn't get past it. But did I feel great? 722 00:35:17,000 --> 00:35:19,160 I felt absolutely fantastic. I felt really, really good. 723 00:35:19,160 --> 00:35:21,560 So try it. Five days, nothing but red meat 724 00:35:21,560 --> 00:35:23,600 and coffee. And tell me how you feel after 5 725 00:35:23,600 --> 00:35:25,120 days. You're right, you could start a 726 00:35:25,120 --> 00:35:27,520 revolution mate. MMM, the butchers would be 727 00:35:27,520 --> 00:35:29,280 happy, but I just. Don't think it's sustainable. 728 00:35:29,400 --> 00:35:32,560 Oh, it's not, I think. It's very similar to the vegan 729 00:35:32,560 --> 00:35:36,400 diet in the fact that if you're a vegetarian, that seems to be a 730 00:35:36,440 --> 00:35:38,800 diet that people can follow and stick to. 731 00:35:39,240 --> 00:35:41,160 But veganism? Carbs. 732 00:35:41,160 --> 00:35:44,800 Vegetarians are fucking mostly eating hot chips and Diet Coke 733 00:35:44,800 --> 00:35:48,920 bro. But veganism and carnivore diet, 734 00:35:48,920 --> 00:35:52,640 I feel like in parts it works for people but it's just not a 735 00:35:52,640 --> 00:35:56,240 sustainable diet. Both ends of the extreme right. 736 00:35:56,240 --> 00:36:00,240 Enough nutrition talk from 2 very uneducated guys in that 737 00:36:00,240 --> 00:36:02,440 field. All right, let's move on to our 738 00:36:02,440 --> 00:36:05,800 fuck up of the week. And this video was posted by 739 00:36:05,800 --> 00:36:08,360 Icon Meals with the caption ready. 740 00:36:08,520 --> 00:36:12,440 You deserve a lifestyle where exceptional flavour is a given, 741 00:36:12,760 --> 00:36:15,400 not a luxury. And that's why our authentic 742 00:36:15,520 --> 00:36:19,560 Texas brisket is cooked low and slow, hand shredded in house. 743 00:36:20,080 --> 00:36:22,120 It's a beautiful picture. I'm wondering where this 744 00:36:22,120 --> 00:36:25,720 luxury's about to kick in. What about the authentic Texas 745 00:36:26,120 --> 00:36:29,280 brisket? Yeah, what about the blue gloves 746 00:36:29,280 --> 00:36:32,760 for a start? You failed on the gloves. 747 00:36:33,840 --> 00:36:36,880 Everyone has black gloves. Black gloves or nothing bro. 748 00:36:36,880 --> 00:36:40,880 So Icon Meals, they make chef prepared high protein and it's a 749 00:36:40,880 --> 00:36:43,480 food delivery service. They are ready made meals. 750 00:36:43,720 --> 00:36:45,560 Yep, with a great marketing team. 751 00:36:45,680 --> 00:36:48,960 So in the comments Prairie BBQ says so. 752 00:36:48,960 --> 00:36:52,360 Yo so full of shit that is 100% not brisket. 753 00:36:52,360 --> 00:36:55,600 I speak with authority, having cooked many thousands of them in 754 00:36:55,600 --> 00:36:58,440 the last 15 years. Whatever you're shredding is a 755 00:36:58,440 --> 00:37:00,920 cheaper, exceptionally lean and stringy. 756 00:37:01,080 --> 00:37:03,400 Quit it, that's what he says. Quit it, brah. 757 00:37:03,640 --> 00:37:08,200 Now, whoever manages the social media of Icon Foods, they don't 758 00:37:08,200 --> 00:37:11,720 fuck around, they replied. Thousands in 15 years. 759 00:37:11,840 --> 00:37:15,400 That's cute. We feed 50,000 people a week. 760 00:37:15,880 --> 00:37:18,720 If you think an industrial facility is going to babysit a 761 00:37:18,720 --> 00:37:22,640 backyard smoker for 14 hours just to shred a single flat, you 762 00:37:22,640 --> 00:37:25,160 know as much about commercial logistics as you do about 763 00:37:25,160 --> 00:37:28,440 minding your own business. That's a good comeback. 764 00:37:28,440 --> 00:37:30,600 That's great. That's a solid comeback. 765 00:37:30,600 --> 00:37:33,440 By the way, more of this big companies, they always say the 766 00:37:33,440 --> 00:37:35,680 nicest things. I was sorry for your experience. 767 00:37:35,680 --> 00:37:37,720 No fucking it's more fun when they fight back. 768 00:37:39,480 --> 00:37:40,720 You could. Become a meme. 769 00:37:40,720 --> 00:37:43,440 He says go play with your wood chips, pitmaster. 770 00:37:43,440 --> 00:37:49,240 The adults are scaling so that's a fucking killer reply. 771 00:37:49,240 --> 00:37:50,960 It is. It's someone that's done their 772 00:37:50,960 --> 00:37:53,480 research too. So it turns out that Prairie 773 00:37:53,480 --> 00:37:57,520 BBQ, his actual name is Rob Reinhardt and he's a Canadian 774 00:37:57,520 --> 00:38:01,360 BBQ champion and a 29 times international Grand champion. 775 00:38:01,360 --> 00:38:04,080 He does catering, teachers, barbecue and he's the real deal. 776 00:38:04,160 --> 00:38:07,320 He is the real deal. Icon Foods No one is doubting 777 00:38:07,320 --> 00:38:10,680 that you need to do things on an industrial level, but to quote 778 00:38:10,680 --> 00:38:14,400 you, you deserve a lifestyle where exceptional flavour is a 779 00:38:14,400 --> 00:38:17,520 given, not a luxury. That's that's why our authentic 780 00:38:17,600 --> 00:38:19,760 Texas brisket is cooked low and slow. 781 00:38:19,960 --> 00:38:22,800 That's what they said. So the part that trips you up, 782 00:38:22,840 --> 00:38:25,960 the part where you're wrong, is it's not authentic Texas BBQ. 783 00:38:25,960 --> 00:38:29,600 Hey, hey, he doesn't say authentic Texas BBQ. 784 00:38:30,280 --> 00:38:32,520 What did he say? There's authentic Texas brisket. 785 00:38:32,880 --> 00:38:37,800 It could be Texan beef, and it's done low and slow in an oven. 786 00:38:37,800 --> 00:38:40,440 Don't bring out the. Texas No, no, no, he he has 787 00:38:40,440 --> 00:38:43,920 these guys have covered their own asses if he said not, this 788 00:38:43,920 --> 00:38:48,440 is pit master proof. Low and slow Texas, But I think 789 00:38:48,480 --> 00:38:50,440 you guys have jumped to conclusions in the 790 00:38:50,440 --> 00:38:52,800 technicalities. Right, so you're on Team Icon 791 00:38:52,800 --> 00:38:54,800 Foods? With that comeback fucking oath 792 00:38:54,800 --> 00:38:57,320 I am. So is it brisket? 793 00:38:57,960 --> 00:38:59,720 It probably is, but it's not Texan. 794 00:38:59,720 --> 00:39:02,080 Low and slow. I'm going to say maybe I don't 795 00:39:02,080 --> 00:39:04,560 know if if you look at the meat in the tray when they're pulling 796 00:39:04,560 --> 00:39:07,240 it apart, it looks weird. It looks like maybe a briskets 797 00:39:07,240 --> 00:39:09,200 all cut up into pieces, or I reckon those I. 798 00:39:09,280 --> 00:39:12,160 Reckon they've cubed it up in a rectangle so that it cooks 799 00:39:12,160 --> 00:39:14,880 quicker. Is it authentic Texas brisket? 800 00:39:15,080 --> 00:39:18,760 No, it's not. It's not authentic Texas BBQ 801 00:39:18,760 --> 00:39:21,040 brisket. But no one is authentically 802 00:39:21,240 --> 00:39:24,320 fucking oven cooking. But it could be an authentic 803 00:39:24,320 --> 00:39:27,800 Texan cow. He doesn't say it's BBQ. 804 00:39:28,360 --> 00:39:32,680 That's the technicality. Well I know it's fucking 805 00:39:32,680 --> 00:39:33,680 garbage. Fuck that. 806 00:39:36,280 --> 00:39:38,240 I mean, if you're doing things at scale and these are home 807 00:39:38,240 --> 00:39:39,840 cooked meals, this is perfectly fine. 808 00:39:39,840 --> 00:39:41,800 I just think you oversold it a little bit and then you got a 809 00:39:41,800 --> 00:39:44,040 bit salty in the comments because people called you out on 810 00:39:44,040 --> 00:39:46,080 it. Prairie BBQ wasn't the only one 811 00:39:46,080 --> 00:39:49,800 calling them out on it, but hey, look, he's cooking brisket, he's 812 00:39:49,800 --> 00:39:52,720 doing it at scale, he's serving people what looks to be healthy 813 00:39:52,720 --> 00:39:55,080 meals at home. So all the power to you and 814 00:39:55,240 --> 00:39:58,240 absolutely love the comeback bro, because it's fucking solid. 815 00:39:58,320 --> 00:40:01,920 How bad is it though when you comment on some giant posting 816 00:40:01,920 --> 00:40:04,880 and they'll never read that and then they reply and you're just 817 00:40:04,880 --> 00:40:06,160 like oh. Shit. 818 00:40:06,560 --> 00:40:12,200 Delete. All right, we're done 92. 819 00:40:12,200 --> 00:40:16,840 We are Done 92 Jesus, 92 The Barcelona Olympics. 820 00:40:17,240 --> 00:40:19,520 When's the next Olympics on? Fucking two years. 821 00:40:19,760 --> 00:40:21,400 Where at? Is it Los Angeles? 822 00:40:22,400 --> 00:40:24,600 So they've got the soccer World Cup and the Olympics. 823 00:40:24,880 --> 00:40:27,640 Think so, kind of. They've spread the soccer World 824 00:40:27,640 --> 00:40:29,440 Cup between three countries this year. 825 00:40:29,440 --> 00:40:33,120 How good on a side topic was the fucking games in Monterrey, 826 00:40:33,120 --> 00:40:34,680 Mexico? Did you see that? 827 00:40:35,440 --> 00:40:38,360 Holy shit. So Monterrey obviously set up at 828 00:40:38,360 --> 00:40:41,520 the foot of the mountains and they were worried that the 829 00:40:41,520 --> 00:40:44,720 stadium was going to take away from the natural beauty. 830 00:40:44,720 --> 00:40:47,720 But what they did, they positioned the stadium so that 831 00:40:47,720 --> 00:40:52,800 from one end, basically the opening of the stadium boarded 832 00:40:52,880 --> 00:40:56,760 the skyline of the mountain. But look it up, Monterrey World 833 00:40:56,760 --> 00:41:00,080 Cup, fucking Mexico. It was amazing. 834 00:41:00,080 --> 00:41:03,880 And just the they basically built the stadium to complement 835 00:41:03,880 --> 00:41:04,680 the mountain. Wow. 836 00:41:04,880 --> 00:41:07,600 And it was insane. Well, I loved Mexico City. 837 00:41:07,760 --> 00:41:09,640 Yeah, Monterrey. It was just outside of Mexico 838 00:41:09,680 --> 00:41:12,000 City. Well, Monterrey is basically 839 00:41:12,000 --> 00:41:13,520 just near the Texan border, isn't it? 840 00:41:13,520 --> 00:41:17,960 Because we featured a few places from there on our top 100 list 841 00:41:17,960 --> 00:41:20,640 or top 50 list outside of Texas. All right. 842 00:41:20,640 --> 00:41:23,040 I don't know my Mexico geography. 843 00:41:23,560 --> 00:41:25,400 You should mate. Fucking probably there if it's 844 00:41:25,400 --> 00:41:28,840 been there. All right, thanks for tuning in 845 00:41:28,840 --> 00:41:31,120 to this episode. And what do we do? 846 00:41:31,360 --> 00:41:35,880 We like subscribe, do the things and see you next Tuesday.