1 00:00:00,800 --> 00:00:04,720 What episode is it? We're up to episode 7, T 7. 2 00:00:05,800 --> 00:00:07,040 Really 70? Seven. 3 00:00:07,040 --> 00:00:10,800 Imagine if it was only 7. It's been a long journey. 4 00:00:10,840 --> 00:00:13,720 Look at over that. We have not fucking skipped a 5 00:00:13,720 --> 00:00:15,520 beat. We haven't missed a Tuesday. 6 00:00:15,520 --> 00:00:17,800 We've been like, we have shit to do. 7 00:00:17,800 --> 00:00:20,440 You've got how many kids? 33 girls. 8 00:00:20,440 --> 00:00:26,680 All girls, all under 7A, wife a wife, a job, a new house I've 9 00:00:26,680 --> 00:00:28,760 got. Shit going on in my life. 10 00:00:28,760 --> 00:00:31,840 You mean that job we've got about fucking 9 jobs between us, 11 00:00:31,840 --> 00:00:36,120 you and I? I've got a day job, a part time 12 00:00:36,120 --> 00:00:41,600 job, a wife, a daughter, another daughter, a son, and my daughter 13 00:00:41,880 --> 00:00:44,680 just had a son too. Yeah, Poppy J here. 14 00:00:44,680 --> 00:00:48,000 I think between my wife and I we've got 6 businesses between 15 00:00:48,000 --> 00:00:50,640 us. So welcome to episode 77 of the 16 00:00:50,640 --> 00:00:53,480 Under Season BBQ show. We do it all for the love. 17 00:00:53,480 --> 00:00:55,800 And who's doing the intro this week? 18 00:00:55,800 --> 00:00:57,120 All right, we ready. We are. 19 00:00:57,480 --> 00:01:01,520 I like this one. There's the unseasoned BBQ show. 20 00:01:02,360 --> 00:01:09,160 Check it out. Going to land down Under. 21 00:01:14,760 --> 00:01:20,040 We're getting ready for y'all. It's 7:00 PM in Philadelphia. 22 00:01:20,040 --> 00:01:22,960 I don't know what time it is over there, but these are going 23 00:01:22,960 --> 00:01:24,480 to take about 15 hours right here. 24 00:01:24,480 --> 00:01:27,160 They're ready about 3:00 in the afternoon tomorrow. 25 00:01:28,880 --> 00:01:31,040 Check us out. Then we highlight y'all comment. 26 00:01:31,040 --> 00:01:38,160 Brothers talking to y'all unseasoned BBQ show in 27 00:01:38,160 --> 00:01:40,640 Australia. Slide up y'all. 28 00:01:42,840 --> 00:01:47,000 The land down under seasoned. So his name is Herc. 29 00:01:47,160 --> 00:01:50,320 The lip comes from Lippencott. I think he's on Lippencott 30 00:01:50,320 --> 00:01:53,360 Street, right? So Herc lip on Instagram. 31 00:01:53,360 --> 00:01:57,680 He has 113,000 followers. He's based at Lippencott St. in 32 00:01:57,680 --> 00:02:00,680 Philadelphia. He is the best dressed man in 33 00:02:00,680 --> 00:02:02,040 Philly. He's famous for smoking 34 00:02:02,040 --> 00:02:04,040 chickens. They call him the Chicken Man. 35 00:02:04,200 --> 00:02:07,040 Yeah, and looks like he's literally just basically doing. 36 00:02:07,040 --> 00:02:08,919 He's staying on the side of the road, right? 37 00:02:09,080 --> 00:02:11,960 So he's a very generous man. He gives a lot back to his 38 00:02:11,960 --> 00:02:15,320 community and it doesn't matter if it's hot, it doesn't matter 39 00:02:15,320 --> 00:02:18,040 if it's snowing. Herc is out there cooking for 40 00:02:18,040 --> 00:02:20,280 the people and doing it in style. 41 00:02:20,560 --> 00:02:22,800 He's always got the coolest outfits on. 42 00:02:22,880 --> 00:02:25,120 If you're in the USA, pull up on Herc. 43 00:02:25,120 --> 00:02:28,360 We're big, big fans. And you are right, he is 44 00:02:28,360 --> 00:02:31,400 literally on the side of the road hustling out this BBQ. 45 00:02:31,640 --> 00:02:35,920 So sick cooking for the people. So he does lip and chicken soup, 46 00:02:35,920 --> 00:02:38,080 Dino ribs. That's what he had in the smoker 47 00:02:38,080 --> 00:02:40,720 when he was doing our shout out. He does pork ribs, chicken 48 00:02:40,720 --> 00:02:43,760 wings, lamb burgers, lamb ribs, whole chickens. 49 00:02:43,920 --> 00:02:46,720 Herc Lip on Instagram. He's the coolest cat in BBQ 50 00:02:46,720 --> 00:02:48,160 today. Go give him a follow. 51 00:02:48,440 --> 00:02:51,800 And a big thanks to Herc for doing that for us from the 52 00:02:51,800 --> 00:02:53,600 streets of Philly. That's it, man. 53 00:02:53,600 --> 00:02:56,480 How good is it, though, that we've spread our love far and 54 00:02:56,480 --> 00:02:59,040 wide and now it's coming back, boomerang style? 55 00:02:59,240 --> 00:03:00,600 He even Facetimed me the other day. 56 00:03:00,680 --> 00:03:02,320 Dead set. That would be cool. 57 00:03:02,880 --> 00:03:05,280 So I just think it's cool. He's literally, you pull up in 58 00:03:05,280 --> 00:03:07,760 your car, he's cooking on the side of the road, cooking some 59 00:03:07,760 --> 00:03:10,360 great BBQ. You pull up, get your order, put 60 00:03:10,360 --> 00:03:12,800 it in the car, drive home and he's on the side of the road 61 00:03:13,000 --> 00:03:14,320 cooking in the snow. What a. 62 00:03:14,320 --> 00:03:16,880 Legend, he's a cool. Cat and he's one of those 63 00:03:16,880 --> 00:03:19,080 people, I think that just defines a city. 64 00:03:19,240 --> 00:03:21,360 Yeah, bloody oath. Lippincott Stadium I think is 65 00:03:21,360 --> 00:03:23,640 around the corner, he's on Lippincott St. and that's where 66 00:03:23,640 --> 00:03:26,600 the Herc Lip comes from. So go follow him on social 67 00:03:26,600 --> 00:03:28,440 media. Herc Lip, don't miss him. 68 00:03:28,440 --> 00:03:30,720 He's full of character and we are massive fans. 69 00:03:30,720 --> 00:03:34,480 Bloody oath we are. Right, what do we have inside 70 00:03:34,480 --> 00:03:37,120 this episode? Alright mate, we've got a new 71 00:03:37,120 --> 00:03:39,680 burger Patty combination entering the chat. 72 00:03:39,760 --> 00:03:43,000 We're also talking a bit of Turkey and there's some fucking 73 00:03:43,000 --> 00:03:46,600 big hitters in the DMS wanting us to rate their barbecue and I 74 00:03:46,600 --> 00:03:51,560 don't know how I feel about it. Well, before we get into that, 75 00:03:51,600 --> 00:03:56,080 what Macy cooked sent us in this one and she's a chef from the UK 76 00:03:56,080 --> 00:04:00,000 and she said, I thought you might like the card my son Odin 77 00:04:00,000 --> 00:04:05,400 made for me on Mother's Day. As you both feature, if you zoom 78 00:04:05,440 --> 00:04:07,680 in on the front of this card, that's us. 79 00:04:07,680 --> 00:04:10,600 We're on a Mother's Day card. And I believe this is in the 80 00:04:10,600 --> 00:04:12,360 Mcbagley's household. Yeah. 81 00:04:12,680 --> 00:04:15,200 Yeah, so he writes bloody oath, mate. 82 00:04:15,280 --> 00:04:18,079 It's Mother's Day. I hope you have a good one and 83 00:04:18,079 --> 00:04:20,120 all that. Love Odin. 84 00:04:20,320 --> 00:04:23,240 Well, if he watches the show he'd realize I say fucking oath. 85 00:04:23,240 --> 00:04:25,720 Or when I say bloody oath. But he probably wasn't allowed 86 00:04:25,720 --> 00:04:27,400 to write that. So on you mate. 87 00:04:27,840 --> 00:04:30,640 And Odin, we've taken the liberty too, of animating this 88 00:04:30,640 --> 00:04:34,400 for you. Wow mate, that's big wow. 89 00:04:34,480 --> 00:04:35,760 It's. Huge. 90 00:04:38,200 --> 00:04:41,080 That's sick. Macy, you've got a good egg in 91 00:04:41,120 --> 00:04:42,440 Odin. This is pretty cool. 92 00:04:42,520 --> 00:04:44,920 We're a Mother's Day card. That's super cool man. 93 00:04:44,920 --> 00:04:47,480 That's a first. How many podcasts out there got 94 00:04:47,480 --> 00:04:50,480 the red Mikes? How many podcasts out there say 95 00:04:50,480 --> 00:04:53,360 they've been featured in a Mother's Day card mate? 96 00:04:53,400 --> 00:04:54,840 We've made it. We have made. 97 00:04:54,840 --> 00:04:55,560 It. Thanks, Odin. 98 00:04:56,640 --> 00:04:59,680 All right, let's move on to the dishes of the week. 99 00:04:59,720 --> 00:05:02,720 And this one was sent to us by Yerko Cooks. 100 00:05:02,920 --> 00:05:06,600 He's an Aussie, Chilean butcher and a BBQ teacher at the Perth 101 00:05:06,600 --> 00:05:09,480 BBQ School. And on first glance, this looks 102 00:05:09,480 --> 00:05:12,640 to me like a modern take on a fillet of fish burger like you 103 00:05:12,640 --> 00:05:16,000 would see at McDonald's. Yeah, I mean, it's very girthy 104 00:05:16,000 --> 00:05:18,680 and looks very delicious. But this is a little bit 105 00:05:18,680 --> 00:05:21,640 different. The Patty is, wait for it. 106 00:05:21,640 --> 00:05:25,240 It's 70% fish and 30% beef fat. Yeah. 107 00:05:25,280 --> 00:05:28,280 Cool, he's figured out the ratios there, realised fish is 108 00:05:28,280 --> 00:05:31,040 probably a little bit too lean to just be the dominant part of 109 00:05:31,040 --> 00:05:35,760 the Patty and out of the 30% fat to go for the perfect 7030 ratio 110 00:05:35,760 --> 00:05:38,120 and I want to know how it went. Well, he said I was coming up 111 00:05:38,120 --> 00:05:41,280 with new ideas for our seafood class and I minced up some 112 00:05:41,320 --> 00:05:45,120 amberjack fillets with beef fat. I was going to egg and crum it 113 00:05:45,120 --> 00:05:48,560 to keep it together, but he said once everything was together, it 114 00:05:48,560 --> 00:05:50,440 kind of held perfectly on its own. 115 00:05:50,440 --> 00:05:52,280 He didn't really need to crum it. 116 00:05:52,800 --> 00:05:56,040 Awesome. So it was smoked and then seared 117 00:05:56,040 --> 00:05:58,960 and he said I didn't use a BBQ rub because I wanted to fully 118 00:05:58,960 --> 00:06:00,840 taste the Paddy. But when I made them again the 119 00:06:00,840 --> 00:06:03,640 next day I used hardcore carnivore chili lime and 120 00:06:03,640 --> 00:06:07,160 jalapeno salt. They were confusingly delicious. 121 00:06:07,320 --> 00:06:09,320 Have you ever seen that before? Fish with beef. 122 00:06:09,520 --> 00:06:12,360 No, certainly not, and never even just in a Paddy. 123 00:06:12,360 --> 00:06:15,640 It's usually just minced and, as he was going to do in the 1st 124 00:06:15,640 --> 00:06:18,920 place, crumbed and fried. I do think the fish is very lean 125 00:06:18,920 --> 00:06:21,400 and if you add a bit of beef, be fat to it, maybe that's the 126 00:06:21,400 --> 00:06:23,600 secret you need to get that Paddy juicy. 127 00:06:23,600 --> 00:06:26,720 MMM. Bit of a premeditated surf and 128 00:06:26,720 --> 00:06:28,560 turf. I like where you're going with 129 00:06:28,560 --> 00:06:30,560 that, right? Nice work Yoko cooks. 130 00:06:30,560 --> 00:06:33,000 Go and give him a follow. Yeah, check it out. 131 00:06:33,000 --> 00:06:35,680 We're all about these experiments, so send them in. 132 00:06:35,880 --> 00:06:39,520 Do you know that Phil de Fish is my go to late night McDonald's? 133 00:06:39,520 --> 00:06:40,640 I'm drunk snack. Oh. 134 00:06:41,120 --> 00:06:45,080 God, don't know why. All right, this next one was 135 00:06:45,080 --> 00:06:48,560 sent in to us by Blue Jay BBQ. I have no idea where they're 136 00:06:48,560 --> 00:06:52,320 based but he tagged us in this one and it's a homemade pastrami 137 00:06:52,320 --> 00:06:56,560 with a 14 day brine, 16 mesh black pepper, ground coriander 138 00:06:56,560 --> 00:07:01,040 and granulated garlic rub. Winning absolute nailed. 139 00:07:01,360 --> 00:07:05,720 He smoked it for 15 hours on his Shirley fabrication offset with 140 00:07:05,720 --> 00:07:09,200 a overnight hold that is as good as it gets. 141 00:07:09,200 --> 00:07:11,120 It's amazing, isn't it? It's phenomenal. 142 00:07:11,240 --> 00:07:14,040 It's beautiful. And just the way he's cut it up 143 00:07:14,040 --> 00:07:17,720 to, he's cut it against the grain with the different angles 144 00:07:17,720 --> 00:07:19,520 on the brisket, he knows what he's doing. 145 00:07:19,760 --> 00:07:22,840 That flop is as bad as good as it gets to and done all the 146 00:07:22,840 --> 00:07:23,920 right things. That's it. 147 00:07:23,920 --> 00:07:26,760 If you ever struggling with how to cook your brisket, screenshot 148 00:07:26,760 --> 00:07:28,520 that. Use it as reference and you will 149 00:07:28,520 --> 00:07:30,680 not fail. But it did get me thinking that 150 00:07:30,680 --> 00:07:33,880 I've never heard of a Shirley fabrication offset before. 151 00:07:33,880 --> 00:07:34,960 Have you? No. 152 00:07:35,320 --> 00:07:39,280 So I went looking and I couldn't find anything on the Internet. 153 00:07:39,280 --> 00:07:41,840 They have a website. It doesn't work, but they do 154 00:07:41,840 --> 00:07:45,200 have a great YouTube channel under Shirley Fabrication and 155 00:07:45,200 --> 00:07:48,320 they make some really unique smokers and we will have to find 156 00:07:48,320 --> 00:07:50,760 out some more about them, but that's one of their pits there. 157 00:07:50,960 --> 00:07:53,440 That's a cool reverse flow cabinet smoker. 158 00:07:53,880 --> 00:07:56,160 On some pretty monster wheels. Yeah, that's it. 159 00:07:56,160 --> 00:07:59,960 Like an ATV version of a cabinet smoker. 160 00:08:00,080 --> 00:08:02,640 So they make a lot of other pits, but I don't know anything 161 00:08:02,720 --> 00:08:04,920 more about them, so we'll have to find out. 162 00:08:05,080 --> 00:08:08,240 Yeah, that's it. Hit the DMS. Do you remember 163 00:08:08,240 --> 00:08:09,360 this? It's something you don't see 164 00:08:09,360 --> 00:08:11,880 very often. It's a Turkey hand in in a box 165 00:08:11,880 --> 00:08:15,320 at a BBQ competition and it was posted by Fergalicious BBQ. 166 00:08:15,320 --> 00:08:18,200 Yeah, that's it. This struck up the conversation 167 00:08:18,200 --> 00:08:20,960 where we wanted to see more Turkey and comps 'cause that 168 00:08:20,960 --> 00:08:22,680 just looks absolutely phenomenal. 169 00:08:22,800 --> 00:08:25,720 Well, our good friend Johnson from Sugar Fire Smokehouse and 170 00:08:25,720 --> 00:08:29,200 the High Point Drive in and the world burger champion, he said 171 00:08:29,200 --> 00:08:33,840 that's pulled smoked Turkey leg, Turkey breast and Turkey rib off 172 00:08:33,840 --> 00:08:37,159 the collarbone. I always do it at big comps and 173 00:08:37,159 --> 00:08:40,200 it always wins big. This guy knows how to win 174 00:08:40,200 --> 00:08:43,200 because you forgot to mention that he's the World Life Fire 175 00:08:43,200 --> 00:08:46,080 Champion as well at the World Food Championships. 176 00:08:46,080 --> 00:08:47,680 Oh, Mike, he knows what he's doing. 177 00:08:48,040 --> 00:08:49,800 That looks great. Looks amazing. 178 00:08:49,800 --> 00:08:51,760 Turkey ribs. They're on the fucking bucket 179 00:08:51,760 --> 00:08:53,480 list now. We touched on this in last 180 00:08:53,480 --> 00:08:56,880 week's episode. The fact that since 1980, KCBS 181 00:08:56,880 --> 00:09:00,880 hasn't added to its championship categories. 182 00:09:01,320 --> 00:09:03,480 And I don't know, I think there's a place for Turkey. 183 00:09:03,640 --> 00:09:05,960 I reckon there definitely is. That looks smashing. 184 00:09:06,160 --> 00:09:09,920 All right, let's move on here. This one was sent to us by Texas 185 00:09:09,920 --> 00:09:13,640 Taff Barbecue and he says what's your thoughts lads? 186 00:09:13,760 --> 00:09:18,120 I reckon that looks like the spoils of a beautiful day spent 187 00:09:18,120 --> 00:09:20,600 in front of the pit. So he says these are the trays 188 00:09:20,600 --> 00:09:22,440 I've been doing and I would love your views. 189 00:09:22,440 --> 00:09:25,720 I'm a Welsh guy trying my best at Texas style food. 190 00:09:25,960 --> 00:09:29,440 The tray features beef cheek, beef, hot links, cheese and 191 00:09:29,440 --> 00:09:32,320 jalapeno sausage. Doctor Pepper, pork belly, burnt 192 00:09:32,320 --> 00:09:37,080 ends and pulled pork and he says I started this six months ago to 193 00:09:37,080 --> 00:09:40,320 try and make a better life for my daughter being a first time 194 00:09:40,320 --> 00:09:41,640 dad. She's only one. 195 00:09:41,640 --> 00:09:45,200 By the way, I love your podcast, it's great and any feedback 196 00:09:45,200 --> 00:09:47,040 would be brilliant. Thank you very much. 197 00:09:47,120 --> 00:09:50,240 Just mate, if you're going to keep doing things to build the 198 00:09:50,240 --> 00:09:53,640 relationship with your daughter, there's no losses, there's only 199 00:09:53,640 --> 00:09:56,160 victories and just keep on doing it, bro. 200 00:09:56,640 --> 00:09:57,840 Well, I. Think what he's doing, and I 201 00:09:57,840 --> 00:09:59,840 might be wrong, but I think what he's doing is he's cooking at 202 00:09:59,840 --> 00:10:03,120 home and you can buy these trays of BBQ from him. 203 00:10:03,280 --> 00:10:06,120 Yeah, so he's trying to make a bit of a career and a living out 204 00:10:06,120 --> 00:10:08,240 of it and it looks good. Bloody. 205 00:10:08,240 --> 00:10:10,440 Oath it does. Onwards and upwards. 206 00:10:10,760 --> 00:10:12,760 And you do got to put something in perspective. 207 00:10:12,760 --> 00:10:14,480 He's been at this for six months. 208 00:10:15,200 --> 00:10:17,200 Yeah, that's pretty damn good. I've been at. 209 00:10:17,200 --> 00:10:19,400 This for 10 years and I'm not that good. 210 00:10:19,720 --> 00:10:22,920 Mate I'd struggle to get all 5 proteins cooked at the same time 211 00:10:22,920 --> 00:10:24,960 in the try so you're. Doing really well mate. 212 00:10:24,960 --> 00:10:28,040 Congratulations for going above and beyond to try and make a 213 00:10:28,040 --> 00:10:29,880 future for yourself and your daughter. 214 00:10:29,880 --> 00:10:31,960 Why not in BBQ? It's probably not the fucking 215 00:10:31,960 --> 00:10:35,240 easiest way to do it, but pay at least we're passionate about it. 216 00:10:35,240 --> 00:10:37,440 Yeah, that's exactly right. But. 217 00:10:37,880 --> 00:10:42,000 He did also say does this and he said there are 6 different types 218 00:10:42,000 --> 00:10:44,600 of meat in this smoker. Can you name them? 219 00:10:44,680 --> 00:10:45,320 Sigh. Oh. 220 00:10:45,720 --> 00:10:47,680 Fuck sake. Well, there's beef, there's 221 00:10:47,680 --> 00:10:49,920 pork, there's probably chicken. All right. 222 00:10:49,920 --> 00:10:51,360 What sort of detail does he want? 223 00:10:51,360 --> 00:10:54,000 He wants the types of patches. There's beef cheeks at the 224 00:10:54,000 --> 00:10:55,760 front. Looks like some pork belly. 225 00:10:57,920 --> 00:10:59,120 What's that? I don't know. 226 00:10:59,120 --> 00:11:02,400 Chicken thighs. Some sort of Chuck roast in 227 00:11:02,400 --> 00:11:03,280 there. All right, I'm gonna. 228 00:11:03,280 --> 00:11:05,000 Put you out of your misery? Yeah, do it. 229 00:11:05,000 --> 00:11:07,160 Shoot me. Make it quick so. 230 00:11:07,160 --> 00:11:10,880 For the record, there was beef cheek, beef ribs, pork belly, 231 00:11:11,160 --> 00:11:14,280 pork ribs, beef Chuck and a boneless pork shoulder. 232 00:11:14,280 --> 00:11:15,360 Think you've got you've got half of them. 233 00:11:15,360 --> 00:11:16,520 You've got half of them. Yeah. 234 00:11:17,080 --> 00:11:18,560 All right. Thanks for sending that in, and 235 00:11:18,560 --> 00:11:21,320 we appreciate the banter in the DM. 236 00:11:21,320 --> 00:11:24,240 So if you want us to talk about something, maybe it's a cook 237 00:11:24,240 --> 00:11:26,280 that you've done or maybe it's something you wanna share, just 238 00:11:26,280 --> 00:11:28,720 send it in. We don't get to all of it, but 239 00:11:28,720 --> 00:11:30,240 we do our best to get to some of it. 240 00:11:30,320 --> 00:11:31,080 Please. That's. 241 00:11:31,080 --> 00:11:33,320 It we try our darndest all right. 242 00:11:33,320 --> 00:11:36,800 Talking points now over that same sort of part of the world a 243 00:11:36,800 --> 00:11:40,440 few episodes ago we featured Red's brisket pit and they were 244 00:11:40,440 --> 00:11:44,000 just in the building stage of a new restaurant in Deal, Kent in 245 00:11:44,000 --> 00:11:48,160 the UK awesome so they were moving from a catering operation 246 00:11:48,160 --> 00:11:50,760 into their first bricks and mortar and there was a photo 247 00:11:50,760 --> 00:11:53,920 that we featured of some of their test barbecue and this was 248 00:11:53,920 --> 00:11:57,120 it this is what we had on the show and this was their test BBQ 249 00:11:57,120 --> 00:11:58,920 before they opened and pretty. Much. 250 00:11:58,920 --> 00:12:00,840 I think we just ragged on their napkins. 251 00:12:02,960 --> 00:12:06,640 Well, I mean, it looks good, but it doesn't look this good. 252 00:12:06,920 --> 00:12:08,680 Wow. That's a level up, isn't it? 253 00:12:08,800 --> 00:12:10,680 So this. Is a share board for two. 254 00:12:10,680 --> 00:12:14,440 It's 52 hours of dedication over the smoker, hardly any sleep. 255 00:12:14,440 --> 00:12:17,400 Or to just get this one picture right, this is what proper BBQ 256 00:12:17,400 --> 00:12:21,160 looks like and we agree he has levelled up the BBQ. 257 00:12:21,280 --> 00:12:23,240 Hell yeah. How's the smokering on those 258 00:12:23,240 --> 00:12:24,640 beef cheeks? The beef. 259 00:12:24,640 --> 00:12:28,160 Cheeks, the brisket, the burnt ends, the Turkey, it all looks 260 00:12:28,160 --> 00:12:30,720 great looks. Fantastic, still got the shitty 261 00:12:30,720 --> 00:12:34,000 napkins are sourdough. Come on bro, so. 262 00:12:34,000 --> 00:12:38,400 They are now open Reds brisket pit in Deal, Kent in the UK. 263 00:12:38,400 --> 00:12:40,840 Their platter looks absolutely sensational. 264 00:12:40,840 --> 00:12:43,320 It's a massive jump up from what they had before. 265 00:12:43,320 --> 00:12:44,440 This. Is it all done. 266 00:12:44,440 --> 00:12:46,320 Well done to everyone involved and they're open. 267 00:12:46,600 --> 00:12:48,320 Hell yeah. Get down there and support the 268 00:12:48,320 --> 00:12:51,480 cause. All right, this next one you 269 00:12:51,480 --> 00:12:55,000 sent me and I do not know how I feel about I. 270 00:12:55,000 --> 00:12:56,960 Don't know how I feel about it, man. 271 00:12:56,960 --> 00:13:00,520 Like, I like trying new things, but there's some animals that 272 00:13:00,520 --> 00:13:04,040 you just, you know, they're mythical, you know, that they 273 00:13:04,040 --> 00:13:08,040 don't seem like food. And these are giraffe marrow 274 00:13:08,040 --> 00:13:11,320 bones. I don't think I could just look 275 00:13:11,320 --> 00:13:15,440 at it just yeah, I'm not the biggest bone marrow fan, but 276 00:13:15,440 --> 00:13:19,400 then just to know that this was a majestic galloping giraffe at 277 00:13:19,400 --> 00:13:21,400 some stage. But I'm sure it's ethical. 278 00:13:21,400 --> 00:13:25,200 I'm sure it's nice, but I still get that mental block, bro. 279 00:13:25,520 --> 00:13:27,360 Well, let's. Dig into it, it was posted by 280 00:13:27,360 --> 00:13:31,560 John X Safaris and these are giraffe maraburns, a Woodlands 281 00:13:31,560 --> 00:13:34,000 tradition and incredibly delicious they say. 282 00:13:34,360 --> 00:13:38,280 And so yes, it is legal and relatively common in specific 283 00:13:38,280 --> 00:13:42,120 parts of Africa like South Africa, Nabibia and Zimbabwe, 284 00:13:42,120 --> 00:13:45,640 where giraffes actually have a stable and growing population 285 00:13:45,640 --> 00:13:48,480 and the government issues permits on approved reserves. 286 00:13:48,480 --> 00:13:51,360 Yeah, right. So they track and target older 287 00:13:51,360 --> 00:13:53,960 bulls that are past their breeding prime and usually 288 00:13:53,960 --> 00:13:57,040 become incredibly aggressive. They often fight and kill 289 00:13:57,040 --> 00:14:00,360 younger sexually mature males, which actually prevents the herd 290 00:14:00,360 --> 00:14:02,520 from growing. And it can actually help the 291 00:14:02,520 --> 00:14:05,960 population expand quicker if some of these older, more 292 00:14:05,960 --> 00:14:08,160 ingressive males are pulled out of the pool. 293 00:14:08,200 --> 00:14:12,200 Crazy. So they become no longer able to 294 00:14:12,200 --> 00:14:16,240 produce children, but aggressive enough to scare off the ones 295 00:14:16,240 --> 00:14:17,160 that are? Yeah. 296 00:14:17,160 --> 00:14:19,480 Right. I've seen videos on YouTube of 297 00:14:19,480 --> 00:14:22,880 giraffes fighting and those fuckers go at it bro. 298 00:14:23,400 --> 00:14:25,520 So I still don't know how I feel about it. 299 00:14:25,520 --> 00:14:29,520 But they do all get eaten by local tribes as well and the 300 00:14:29,520 --> 00:14:32,240 money generated from legal hunting pays for anti poaching 301 00:14:32,240 --> 00:14:33,920 units. But if you ever wanted to 302 00:14:33,920 --> 00:14:36,240 pastrami this thing you'd need a swimming pool. 303 00:14:36,280 --> 00:14:41,040 Will it sausage? I don't know how I feel. 304 00:14:41,400 --> 00:14:43,800 I don't. Know, I mean, I get it, but 305 00:14:43,880 --> 00:14:47,680 yeah, it's just, yeah, we're very sheltered here, yeah. 306 00:14:47,680 --> 00:14:51,440 And look, I do have that ethical debate that people have in their 307 00:14:51,440 --> 00:14:54,880 head about why are some animals OK and some aren't? 308 00:14:54,960 --> 00:14:58,240 And I don't know there it just is OK. 309 00:14:59,480 --> 00:15:00,880 Yeah, look, we're all hypocrites. 310 00:15:00,960 --> 00:15:02,720 Look. The cute ones, the ones that 311 00:15:02,720 --> 00:15:05,920 bark, the ones that meow, the really tall ones too, with the 312 00:15:05,920 --> 00:15:09,640 big legs and the big neck. I'm going to skip those ones 313 00:15:09,960 --> 00:15:11,320 just. If you're going to serve it to 314 00:15:11,320 --> 00:15:13,960 me, don't tell me what. It is. 315 00:15:14,000 --> 00:15:19,240 Let's move on to rate my BBQ. You alluded to this at the 316 00:15:19,240 --> 00:15:23,000 beginning of the show and I feel for you bro no. 317 00:15:23,000 --> 00:15:24,840 You don't. You don't fucking feel for me at 318 00:15:24,840 --> 00:15:26,240 all. Look how happy you are. 319 00:15:28,480 --> 00:15:29,800 All right, so let's set the tone. 320 00:15:29,800 --> 00:15:35,200 You are the most accomplished barbecue radar of platters on 321 00:15:35,200 --> 00:15:37,640 the Internet today. You have one of the most popular 322 00:15:37,640 --> 00:15:41,800 podcasts in the BBQ world. You have risen to substantial 323 00:15:41,800 --> 00:15:45,120 fame in the BBQ writering business. 324 00:15:45,280 --> 00:15:47,880 You've got a red microphone. You look eager. 325 00:15:47,880 --> 00:15:52,560 You've done 75 plus episodes of this podcast and this is serious 326 00:15:52,560 --> 00:15:53,640 business. I'm the. 327 00:15:53,640 --> 00:15:56,960 Only guy accredited enough to write BBQ without actually 328 00:15:56,960 --> 00:15:59,440 tasting it. You've got your license. 329 00:16:00,240 --> 00:16:01,600 Go. Fucking make one up. 330 00:16:02,320 --> 00:16:05,680 So before we get started, as much as I just talked you up, I 331 00:16:05,680 --> 00:16:08,960 need to stress we have absolutely no business rating 332 00:16:08,960 --> 00:16:10,280 this BBQ. We've no. 333 00:16:10,280 --> 00:16:13,800 Business at all? It was sent to us by Barra 334 00:16:13,800 --> 00:16:17,560 Barbecue and we normally don't fuck with Texas top 50 BBQ 335 00:16:17,560 --> 00:16:19,640 joints but they sent it in to us. 336 00:16:19,920 --> 00:16:23,520 They are one of the very best Texas BBQ joints there is and 337 00:16:23,520 --> 00:16:25,920 they would be in my top 10 so Barre. 338 00:16:25,920 --> 00:16:27,920 Barbecue. They're in Monterey, Texas, is 339 00:16:27,920 --> 00:16:29,400 that right? Correct they. 340 00:16:29,400 --> 00:16:34,560 Said do it, tear it apart, have. At it do it all right well 341 00:16:34,840 --> 00:16:39,080 initially being a Texas top 50 barbecue joint that's an 342 00:16:39,080 --> 00:16:42,760 automatic deduction because you know most of these guys are 343 00:16:42,760 --> 00:16:47,120 cooking these at home on you know on pits and paying for 344 00:16:47,120 --> 00:16:50,360 their own meat and doing it in their spare time look you know 345 00:16:50,360 --> 00:16:53,280 you've got a beautiful sort of rice looking salad there some 346 00:16:53,280 --> 00:16:57,080 Pickles beautiful brisket those pork ribs I mean I could 347 00:16:57,080 --> 00:17:00,960 probably just bathe in those that Turkey is insanely 348 00:17:00,960 --> 00:17:03,920 beautifully sliced you've got some smash burgers they've 349 00:17:03,920 --> 00:17:06,960 ticked all the boxes but look I'm going to have to you know 350 00:17:07,359 --> 00:17:10,520 give them a bit of a a handicap but hang on. 351 00:17:10,520 --> 00:17:12,440 Hang on before you give them a score, right? 352 00:17:12,599 --> 00:17:14,000 I just want to go through what's in it. 353 00:17:14,280 --> 00:17:16,319 It's brisket, mixed lean and fatty. 354 00:17:16,319 --> 00:17:20,440 It's got Turkey, pork ribs, OG sausage, jalapeno cheese links, 355 00:17:20,760 --> 00:17:24,560 2 double smash burgers, dirty rice, cheesy tater casserole, 356 00:17:24,800 --> 00:17:27,960 chimichurri, kale salad, milk rolls and all the Pickles, red 357 00:17:27,960 --> 00:17:30,120 onions, white onions and jalapeno. 358 00:17:30,120 --> 00:17:32,680 And it is a sensational looking platter. 359 00:17:32,880 --> 00:17:35,440 Yes, it. Is it is fan fucking tastic? 360 00:17:35,440 --> 00:17:36,960 I'm just going to have to score it, aren't I? 361 00:17:37,160 --> 00:17:38,160 You are. Drum. 362 00:17:38,160 --> 00:17:46,480 Roll got to mark it down 9.9. You lose .1 of a point because 363 00:17:46,480 --> 00:17:50,320 it's not here in front of me. This is a tease. 364 00:17:50,320 --> 00:17:52,920 This is a catfish. This is like those back in the 365 00:17:52,920 --> 00:17:55,160 day, the Tinder profiles that weren't real. 366 00:17:55,160 --> 00:17:56,640 Look. At the angles. 367 00:17:57,320 --> 00:17:58,560 Exactly. Angles. 368 00:17:58,800 --> 00:18:02,480 The fucking IO catfishes so. Just to reiterate, when it comes 369 00:18:02,480 --> 00:18:05,520 to platters, beef or BBQ Heritage, Hoodoo, Brown to name 370 00:18:05,520 --> 00:18:08,720 a few, Barra BBQ are right up there at the very top of their 371 00:18:08,720 --> 00:18:10,640 game today and these pitches prove it. 372 00:18:10,800 --> 00:18:13,120 Look at. It look at that, that Turkey is 373 00:18:13,120 --> 00:18:16,920 paper thin, bro, like everything just from the different angles 374 00:18:16,920 --> 00:18:20,280 of the slice, the way the sausages have been flanned out 375 00:18:20,280 --> 00:18:23,400 like those little bread rolls, they're look insane and then on 376 00:18:23,400 --> 00:18:26,440 the other side you've got that beautiful big beef rib on a bed 377 00:18:26,440 --> 00:18:29,680 of sliced pork belly. Those pork ribs look insane, 378 00:18:29,680 --> 00:18:31,360 dude. It's wow. 379 00:18:31,360 --> 00:18:34,840 I mean I'm stoked these guys are even in our DMS let alone 380 00:18:34,840 --> 00:18:37,160 wanting us to rate their queue bro, but the. 381 00:18:37,160 --> 00:18:40,040 Big meat platters aside, these are platters. 382 00:18:40,040 --> 00:18:44,600 For one, they say our locals appreciate and understand plates 383 00:18:44,600 --> 00:18:47,080 better than trying to figure out how much meat to order by the 384 00:18:47,080 --> 00:18:48,520 pound. They're in Texas. 385 00:18:48,520 --> 00:18:51,240 People always look up how much is it going to be? 386 00:18:51,240 --> 00:18:52,840 They don't know. But if you're serving these 387 00:18:52,840 --> 00:18:56,280 plates like this, for one, people can determine how much is 388 00:18:56,280 --> 00:18:58,640 a plate, what do they get, how much does it cost? 389 00:18:58,640 --> 00:19:01,680 And it looks like here they can pick 2 proteins and some sites. 390 00:19:01,920 --> 00:19:03,400 Well, that's. It and you you know, you can 391 00:19:03,400 --> 00:19:06,000 always ask the advice of your server like, you know what's 392 00:19:06,000 --> 00:19:08,920 really good today like they might be like, dude, the brisket 393 00:19:08,920 --> 00:19:12,320 today off its head, you know, we've got a limited amount of 394 00:19:12,320 --> 00:19:15,480 Turkey available, blah, blah, blah and you can sort of keep 395 00:19:15,480 --> 00:19:18,680 this almost a seasonal thing as well, giving people a few 396 00:19:18,680 --> 00:19:22,360 options but it also speeds up the service yeah and. 397 00:19:22,360 --> 00:19:26,200 It looks great, looks amazing. So I did hit them up in the DMS 398 00:19:26,200 --> 00:19:28,480 and said this is really cool. I don't see a lot of this 399 00:19:28,480 --> 00:19:30,760 platters for one, right? And they said we can't take 400 00:19:30,880 --> 00:19:34,840 credit is inspired from the L&L crew, which I'm pretty sure is 401 00:19:34,840 --> 00:19:37,920 Leroy and Lewis. And this is a very unique thing 402 00:19:37,920 --> 00:19:41,520 in the culinary world. It's pretty rare in any food 403 00:19:41,520 --> 00:19:45,080 kind of like culture or the culinary space that people not 404 00:19:45,080 --> 00:19:47,880 only share ideas, but they acknowledge where they came from 405 00:19:47,880 --> 00:19:51,840 too and they support each other. Ideas flow and I think that's 406 00:19:51,840 --> 00:19:55,440 the reason why BBQ has got so fucking good so quickly. 407 00:19:56,000 --> 00:20:00,080 The 10 year dramatic change from where it was to where it is now 408 00:20:00,080 --> 00:20:02,800 is light and day and I think it's For these reasons people 409 00:20:02,800 --> 00:20:05,320 share and also. Too, This is a great way to try 410 00:20:05,320 --> 00:20:08,160 a heap of different things which we're a big fan of here on this 411 00:20:08,160 --> 00:20:09,480 show. I'm all about it. 412 00:20:09,640 --> 00:20:12,960 Alright, so this current wave of American style BBQ is so 413 00:20:12,960 --> 00:20:16,000 exciting for that reason. A they acknowledge where they 414 00:20:16,000 --> 00:20:18,120 got the idea from. B they're crushing it. 415 00:20:18,120 --> 00:20:19,760 This is as good as BBQ gets. That's. 416 00:20:19,800 --> 00:20:23,640 It it's called Community for a reason 9. .9 Yeah bro high score 417 00:20:23,640 --> 00:20:25,560 ever I've. Fucked off the Mexicans. 418 00:20:25,560 --> 00:20:28,640 I've pissed off a lot of Texans. I'd need to make more friends. 419 00:20:28,640 --> 00:20:31,760 I'm not here to upset anyone, but that is a very worthy score. 420 00:20:31,800 --> 00:20:35,320 All you Texas top 50 BBQ joints stay the fuck out of our TFs. 421 00:20:35,720 --> 00:20:37,560 I've got a few lined up too by the way. 422 00:20:37,560 --> 00:20:38,680 I know. You do. 423 00:20:39,320 --> 00:20:42,160 This is Cooper and Shelby, they say, Three years and counting. 424 00:20:42,160 --> 00:20:45,280 The goal was always to create something Montgomery could be 425 00:20:45,280 --> 00:20:47,680 proud of. Hometown kid that loves the city 426 00:20:47,680 --> 00:20:49,200 and the folks in it. Congrats guys. 427 00:20:49,200 --> 00:20:51,640 That's a huge score too. Three years they've been at 428 00:20:51,640 --> 00:20:52,440 this. Awesome. 429 00:20:52,600 --> 00:20:54,080 Well, I think. That they were doing catering 430 00:20:54,080 --> 00:20:56,960 before this and pop ups, but three years at their fixed 431 00:20:56,960 --> 00:20:59,800 location, yeah. And previously, I said bar a 432 00:20:59,800 --> 00:21:02,800 barbecue in Monterey, Texas. I meant to say Montgomery. 433 00:21:03,000 --> 00:21:06,560 OK, don't shoot me. People from Monterey, hello. 434 00:21:07,960 --> 00:21:10,560 You've already upset the Gregory Hotel, mate, all right. 435 00:21:10,640 --> 00:21:14,600 Mailbox. Now this show is a lot of work 436 00:21:14,600 --> 00:21:17,400 for me and you to put together. We dedicate a lot of time to it, 437 00:21:17,400 --> 00:21:20,640 a lot of effort. But messages like this from 438 00:21:20,640 --> 00:21:22,800 Christopher Kendall make it all worth it. 439 00:21:22,800 --> 00:21:25,440 You want to read this one to me? Fuck. 440 00:21:25,440 --> 00:21:29,000 Your accent is the worst. I love your page but man it's 441 00:21:29,000 --> 00:21:35,280 hard to listen to. Totally man, totally dude, fuck 442 00:21:35,280 --> 00:21:37,640 you mate. Fuck your accent. 443 00:21:37,760 --> 00:21:45,400 Oh fucking boy. The internet's brutal isn't it 444 00:21:45,600 --> 00:21:45,920 mate? I. 445 00:21:45,920 --> 00:21:48,560 Nearly fell off my kangaroo when I fucking read this. 446 00:21:51,160 --> 00:21:53,200 All right, let's move on to pit builders. 447 00:21:53,200 --> 00:21:56,800 And this one was sent to us by Maple Leaf 454. 448 00:21:57,040 --> 00:21:59,120 What does this look like to you? Looks like? 449 00:21:59,120 --> 00:22:01,520 A Russian rocket that got abandoned all right. 450 00:22:01,520 --> 00:22:05,080 He says I'm on a construction site in Queensland, Australia, 451 00:22:05,080 --> 00:22:06,880 and we needed to remove this cylinder. 452 00:22:06,960 --> 00:22:10,120 I could see what it needed to be when it was standing upright. 453 00:22:10,280 --> 00:22:13,520 And this is a huge big cylinder standing upright in what looks 454 00:22:13,520 --> 00:22:16,080 to be some sort of bloody Chernobyl esque setting. 455 00:22:16,560 --> 00:22:18,640 MMM, yeah, very. Overgrown and neglected. 456 00:22:18,640 --> 00:22:22,240 But he's seen beyond that and spotted the inner beauty of what 457 00:22:22,240 --> 00:22:23,480 could be. Looks a bit. 458 00:22:23,480 --> 00:22:25,800 Like a yellow submarine, it. Does. 459 00:22:27,200 --> 00:22:30,960 So he says we designed 3 doors and had the internal area 460 00:22:30,960 --> 00:22:34,680 sandblasted and epoxy painted and then started the process to 461 00:22:34,680 --> 00:22:38,960 turn this into a beast. Needs to call it Ringo Starr. 2 462 00:22:38,960 --> 00:22:41,160 doors have. Shelves and one has a hot plate 463 00:22:41,160 --> 00:22:45,960 for direct cooking or as a hot box so two of them offset one of 464 00:22:45,960 --> 00:22:48,640 them direct heat. That's a great idea. 465 00:22:48,640 --> 00:22:51,600 It's a real. Good idea, it weighs. 3.2 tons. 466 00:22:51,600 --> 00:22:55,800 It's over 100 years old and was most likely a pressure vessel. 467 00:22:55,800 --> 00:22:57,680 I don't even know what a pressure vessel is. 468 00:22:58,080 --> 00:22:59,680 It's. Probably a vessel with pressure 469 00:22:59,680 --> 00:23:01,800 in it I reckon. Some sort of boiler, maybe? 470 00:23:01,920 --> 00:23:03,040 Yeah. A turbine? 471 00:23:03,160 --> 00:23:05,200 Yeah. All right, he says. 472 00:23:05,240 --> 00:23:08,280 We offer it as a community initiative and to give back to 473 00:23:08,280 --> 00:23:10,600 charity and use it to cook up delicious feeds. 474 00:23:10,600 --> 00:23:13,400 It's amazing to cook with and always makes people smile. 475 00:23:13,600 --> 00:23:15,560 Yeah, cool. Looks like they've debuted the 476 00:23:15,880 --> 00:23:19,880 weekend a couple of weeks ago up in Rockhampton at the Smoked BBQ 477 00:23:19,880 --> 00:23:22,080 Festival. And here's the twist. 478 00:23:22,120 --> 00:23:26,120 Originally it was gonna get mounted onto this Chevy truck, 479 00:23:26,120 --> 00:23:29,800 but it was too heavy, so they converted the truck into a 2.5 480 00:23:29,800 --> 00:23:32,920 metre Perilla grill and a 2.5 metre rotisserie. 481 00:23:32,920 --> 00:23:34,400 It's double sided. Yeah, right. 482 00:23:34,400 --> 00:23:35,520 That's cool. So there. 483 00:23:35,520 --> 00:23:37,640 Are separate units, the truck and the offset pit? 484 00:23:37,640 --> 00:23:40,800 But together, they're about as cool as it gets bloody. 485 00:23:40,880 --> 00:23:42,160 Oath. They are the smoker. 486 00:23:42,160 --> 00:23:44,520 And the truck are available in the Rockhampton region. 487 00:23:44,520 --> 00:23:46,680 And they say this smoke supports community. 488 00:23:46,680 --> 00:23:49,840 You can follow them at Maple Leaf 454 Hell. 489 00:23:49,840 --> 00:23:51,520 Yeah, get around it. What a great. 490 00:23:51,520 --> 00:23:52,680 Set up. Hey, Super. 491 00:23:52,680 --> 00:23:56,240 Cool though, I'm like looking now that firebox doesn't look 492 00:23:56,240 --> 00:23:57,960 big enough, but I'm sure it works. 493 00:23:57,960 --> 00:24:00,440 Although you're cooking in the Queensland sun up there, it 494 00:24:00,440 --> 00:24:03,280 doesn't need to get to you don't need much fire a couple of. 495 00:24:03,280 --> 00:24:04,640 Matchsticks in there. Oh bro. 496 00:24:04,640 --> 00:24:08,280 The other week I was at in Queensland painting Fat Boys 497 00:24:08,280 --> 00:24:11,960 beautiful new big smoker and a lot of people were saying won't 498 00:24:11,960 --> 00:24:14,880 the paint flake off? But a lot of smokers actually 499 00:24:14,880 --> 00:24:17,880 get hotter sitting in the sun than what they're actually 500 00:24:17,880 --> 00:24:20,720 cooking internal. So the firebox is sitting in the 501 00:24:20,720 --> 00:24:23,040 sun on all day. This thing's double insulated. 502 00:24:23,040 --> 00:24:25,600 You couldn't even put your hand on that just from being in the 503 00:24:25,600 --> 00:24:26,600 sun. How? 504 00:24:26,600 --> 00:24:29,400 Many barbecues have you seen where the tyres are close to the 505 00:24:29,400 --> 00:24:31,880 barbecue and everyone in the comments are like, you haven't 506 00:24:31,880 --> 00:24:34,440 thought about this, those tyres are gonna melt and they never 507 00:24:34,440 --> 00:24:35,960 fucking do they. Never do. 508 00:24:35,960 --> 00:24:38,920 Most of the time the firebox is insulated, so you've got 509 00:24:38,920 --> 00:24:41,200 efficient burning. And also too, those things are 510 00:24:41,200 --> 00:24:44,920 only sitting at 250 Fahrenheit inside the chamber, Yeah, let 511 00:24:44,920 --> 00:24:46,360 alone outside. Yeah, exactly. 512 00:24:46,600 --> 00:24:47,680 All right. That was super cool. 513 00:24:47,680 --> 00:24:51,040 Thanks for sending that in. We really appreciate it and I 514 00:24:51,040 --> 00:24:53,800 love the story of like, I was just sitting there looking at 515 00:24:53,800 --> 00:24:55,800 something and I'm like, that could be a smoker. 516 00:24:56,160 --> 00:24:58,080 That's. It and then you tell the story 517 00:24:58,080 --> 00:25:00,160 to your wife and she's like no fucking way. 518 00:25:00,160 --> 00:25:02,520 But then you might say fucking you won't do it. 519 00:25:02,760 --> 00:25:06,080 And then you do all. Right, let's move on to some 520 00:25:06,080 --> 00:25:09,440 tattoos and we have featured a lot of food related tattoos on 521 00:25:09,440 --> 00:25:13,000 this show and God knows I've got a few of them that you have done 522 00:25:13,000 --> 00:25:15,160 for me. I've got a couple of tacos, I've 523 00:25:15,160 --> 00:25:19,040 got a steak on my arm. But normally on the show, when 524 00:25:19,040 --> 00:25:22,960 we feature food related tattoos, it's generally an artist that 525 00:25:22,960 --> 00:25:26,160 doesn't normally do a lot of them and it's not normally their 526 00:25:26,200 --> 00:25:28,040 thing. I mean, they do them because the 527 00:25:28,040 --> 00:25:31,160 customers request it, but they're not like specialist food 528 00:25:31,160 --> 00:25:34,080 tattooers, Yeah. These tattoos are really well 529 00:25:34,080 --> 00:25:35,880 done too, like the line works great. 530 00:25:35,880 --> 00:25:37,840 He's really thought about the colour palette. 531 00:25:37,960 --> 00:25:40,920 There's a lot of research going into these things to get them 532 00:25:41,280 --> 00:25:45,320 very correct, so. Kevin Leary Tattoo He might be 533 00:25:45,320 --> 00:25:48,720 the most food specialized tattooist that we have run into 534 00:25:48,760 --> 00:25:52,280 yet. The old heathen Glizzy, so he. 535 00:25:52,280 --> 00:25:56,120 Says ketchup is extremely low on the hierarchy of condiments. 536 00:25:56,120 --> 00:25:59,000 But I also don't give a shit if you eat it on a hot dog. 537 00:25:59,000 --> 00:26:01,200 It's your food. Eat it how you want to and I'll 538 00:26:01,200 --> 00:26:04,480 eat my food how I want to. And this is a pretty cool glizzy 539 00:26:04,480 --> 00:26:05,440 hot dog. Tattoo. 540 00:26:05,600 --> 00:26:06,880 Yeah, that's it. This. 541 00:26:06,880 --> 00:26:09,600 One here, he says, was an absolute pleasure to tattoo the 542 00:26:09,600 --> 00:26:13,600 steak Fritz from Chicago's own world famous Bouchon Chicago 543 00:26:13,800 --> 00:26:17,600 Viva La Steak Fritz, he says, and a steak Fritz tattoo. 544 00:26:17,600 --> 00:26:21,160 So cool this one. Is a doughnut kebab on Eric? 545 00:26:21,600 --> 00:26:24,280 I could see Mel Schmiller getting that and. 546 00:26:24,280 --> 00:26:26,080 This is the Pizza Hut lamp, he says. 547 00:26:26,080 --> 00:26:28,280 Nobody outlamps the Hut. That's. 548 00:26:28,360 --> 00:26:30,040 It and that's such an iconic image. 549 00:26:30,040 --> 00:26:33,120 Everyone around our age knows what that is it brings. 550 00:26:33,120 --> 00:26:35,840 Back nostalgic childhood memories, right fucking all. 551 00:26:35,840 --> 00:26:39,160 You can eat. And oh, sorry, that's for me in 552 00:26:39,160 --> 00:26:42,640 the private times, that one. This is a Chicago dog. 553 00:26:42,640 --> 00:26:46,360 And he says still waiting for more food tattoos book in. 554 00:26:46,400 --> 00:26:48,560 Yeah, I'm talking to you. Talking to you. 555 00:26:48,960 --> 00:26:50,800 He wants more food tattoos. That's more. 556 00:26:50,800 --> 00:26:54,480 Canvas and this is him. Kevin Leary from Great Lakes 557 00:26:54,480 --> 00:26:59,080 Tattoo in Chicago, IL and we hit him up in the DMS and he said 558 00:26:59,240 --> 00:27:02,880 I'm a food obsessed person. It's something I'm extremely 559 00:27:02,880 --> 00:27:06,560 into and if you look closely. He's got sushi rolls as his 560 00:27:06,560 --> 00:27:09,880 sleeve on his left left arm, on his forearm there, there's some 561 00:27:09,880 --> 00:27:13,080 fucking nori rolls, he says. This is my station at work. 562 00:27:13,080 --> 00:27:15,920 It's covered in food illustrations and I create a lot 563 00:27:15,920 --> 00:27:18,800 of food flash. Not sure what you guys are 564 00:27:18,800 --> 00:27:21,440 looking for but I have a lot to say about food. 565 00:27:21,440 --> 00:27:23,120 Now look in the background. What is that? 566 00:27:23,360 --> 00:27:26,800 That's like old school diner menus that he's framed. 567 00:27:27,200 --> 00:27:30,840 There is French cheeses, there's sandwiches, there's burgers, but 568 00:27:30,840 --> 00:27:32,520 they're all illustrations. Yeah, there's. 569 00:27:32,520 --> 00:27:36,760 Cocktails and it. Was at this point I decided not 570 00:27:36,760 --> 00:27:40,800 to reply. So I mean we like food, tattoos 571 00:27:40,800 --> 00:27:44,240 and all, but I'm not sure we have this level of commitment 572 00:27:44,640 --> 00:27:47,200 and should we reply to see where this rabbit hole goes? 573 00:27:47,200 --> 00:27:49,080 But I feel like if we make friends with this guy it might 574 00:27:49,080 --> 00:27:51,120 be like drinking water from a fire hydrant. 575 00:27:51,120 --> 00:27:53,080 Did you? Say the word he used was 576 00:27:53,080 --> 00:27:56,160 obsessed, because I believe that's what's tattooed across 577 00:27:56,160 --> 00:27:58,240 his knuckles. It says. 578 00:27:58,240 --> 00:28:03,440 Double SED while I reckon on his right hand it said OBSE will 579 00:28:03,440 --> 00:28:07,200 spell out obsessed. If that's Nori rolls on his arm, 580 00:28:07,200 --> 00:28:09,120 is that pizza at the top there, just under his sleep? 581 00:28:09,120 --> 00:28:10,720 It definitely. Looks like it all right. 582 00:28:10,720 --> 00:28:14,400 Dude, you are cool, like fucking super cool, but I don't know how 583 00:28:14,400 --> 00:28:17,480 obsessed you are. And maybe if he finds out you've 584 00:28:17,480 --> 00:28:20,240 got non food related tattoos he might not want to be friends 585 00:28:20,240 --> 00:28:21,040 with you. Yeah, that's. 586 00:28:21,120 --> 00:28:24,520 It probably not. Well bro, we're all into food 587 00:28:24,520 --> 00:28:28,200 tattoos, sighs a tattoo artist. I've got food tattoos on me, but 588 00:28:29,120 --> 00:28:30,680 I don't know. This is the level of commitment 589 00:28:30,680 --> 00:28:32,040 we haven't seen yet. Yeah, this. 590 00:28:32,040 --> 00:28:35,240 Is the sausage sensei level up of our food tattooists? 591 00:28:36,480 --> 00:28:38,840 I'm into it. Well, maybe you should do a top 592 00:28:38,840 --> 00:28:42,200 ten Top ten food tattooists. Oh, like we need another fucking 593 00:28:42,200 --> 00:28:44,680 list all. Right, let's move on to some art 594 00:28:44,680 --> 00:28:47,440 by Sigh. And you did this one up on a 595 00:28:47,440 --> 00:28:48,360 wall. Tell me about it. 596 00:28:48,520 --> 00:28:50,160 Yeah, so. This was actually a birthday 597 00:28:50,160 --> 00:28:53,600 present for a bar right in the heart of Sydney there on York 598 00:28:53,600 --> 00:28:55,680 Street, a place called Chuck Trailers. 599 00:28:55,680 --> 00:28:58,080 It was their first birthday a couple of weeks ago. 600 00:28:58,160 --> 00:29:01,880 They had a pretty boring start, plain wall at the entrance 601 00:29:01,880 --> 00:29:05,120 there, so Fireball commissioned me to gift this to them for 602 00:29:05,120 --> 00:29:06,800 their first birthday. Looks cool. 603 00:29:07,040 --> 00:29:08,680 That's a close up that's done. So that's. 604 00:29:08,680 --> 00:29:10,400 Done. Yeah, that's once I've pulled 605 00:29:10,400 --> 00:29:13,880 away all the tape and got rid of all the prep work out of it. 606 00:29:13,880 --> 00:29:17,840 But yeah, this thing is 100% done with aerosol spray cans. 607 00:29:17,840 --> 00:29:19,880 And yeah, this was a pre planned. 608 00:29:19,880 --> 00:29:22,760 They had to see the full design photoshopped on the wall before 609 00:29:22,760 --> 00:29:25,760 they approved it. So as painstaking as that can 610 00:29:25,760 --> 00:29:29,480 be, when it gets time to do the actual job, it makes the process 611 00:29:29,480 --> 00:29:32,120 so much, much quicker because you've already designed it, 612 00:29:32,120 --> 00:29:34,800 you've already done it and planned it in your own head. 613 00:29:34,920 --> 00:29:37,880 Yeah, I showed up and this one took me probably 5 hours to 614 00:29:37,880 --> 00:29:39,840 smash out on the wall with spray paint. 615 00:29:39,840 --> 00:29:43,280 And yeah, happy birthday Chuck trailers and Fireball for 616 00:29:43,280 --> 00:29:44,880 getting me involved. You get in good. 617 00:29:44,880 --> 00:29:46,760 Detail with spray cans a few little. 618 00:29:46,760 --> 00:29:49,080 Tricks you can use. There's these cans called 619 00:29:49,080 --> 00:29:52,560 Techies where it's actually a a watered down black. 620 00:29:52,560 --> 00:29:55,920 So that's how you can get your nice smooth shadow transitions 621 00:29:55,920 --> 00:29:58,480 and that sort of thing. But yeah, I mean, I love mucking 622 00:29:58,480 --> 00:30:01,560 around with spray paint and that sort of things, so yeah, this 623 00:30:01,560 --> 00:30:04,080 was a good fun time. And I mean, that's three by 624 00:30:04,080 --> 00:30:06,400 three metres, so that's a good size canvas. 625 00:30:06,400 --> 00:30:10,240 So you're not really being constricted by tight, fiddly 626 00:30:10,240 --> 00:30:13,360 areas because the bigger the area you've got to work in, it 627 00:30:13,360 --> 00:30:15,400 can make the piece a lot easier to do. 628 00:30:15,520 --> 00:30:18,200 Very cool. It's awesome bit of artwork. 629 00:30:18,200 --> 00:30:20,400 Let's move on to the recipe of the week. 630 00:30:20,400 --> 00:30:22,800 And I am starving like I normally AM. 631 00:30:22,800 --> 00:30:25,200 And you've got a fucking treat, I have. 632 00:30:25,200 --> 00:30:28,440 Mate, how many podcasters and foodies out there do you know 633 00:30:28,440 --> 00:30:33,200 that are taking five day old rye sourdough and making their own 634 00:30:33,200 --> 00:30:36,120 bread crumbs with it at 8:00 PM on a Sunday night? 635 00:30:36,200 --> 00:30:40,000 Fucking not many, if any. But anyway, today we are rocking 636 00:30:40,040 --> 00:30:43,120 Reuben croquettes. What? 637 00:30:43,640 --> 00:30:46,680 Yes, so this is sort of a bit of a Reuben sandwich. 638 00:30:46,680 --> 00:30:51,360 So I've got myself some some leftover smoked silverside, AKA 639 00:30:51,360 --> 00:30:54,560 cheats pastrami. I've thrown that in a pot with 640 00:30:54,560 --> 00:30:57,120 some beautiful Tassie Spud Mashed potato. 641 00:30:57,120 --> 00:31:00,760 I've thrown in half a jar of sauerkraut, a shit load of Swiss 642 00:31:00,760 --> 00:31:03,160 cheese. So all your Reuben sandwich 643 00:31:03,160 --> 00:31:06,240 ingredients. Then I've got this, the rice 644 00:31:06,240 --> 00:31:08,680 sourdough, I've turned it into bread crumbs. 645 00:31:08,680 --> 00:31:11,240 I've balled up these things into little croquettes. 646 00:31:11,240 --> 00:31:13,760 Yeah, throwing an egg in there too, just to fucking tie it all 647 00:31:13,760 --> 00:31:15,080 together. Drop the shell, whoops, 648 00:31:15,080 --> 00:31:17,760 whatever. And yes, I've balled these 649 00:31:17,760 --> 00:31:20,320 things up into little sort of palm sized croquettes. 650 00:31:20,320 --> 00:31:25,560 I've given them the old double dip of the flour, egg and rye 651 00:31:25,560 --> 00:31:28,880 bread crumb and we're going to fry these up today and serve 652 00:31:28,880 --> 00:31:31,640 them with a Russian dressing dipping sauce. 653 00:31:31,920 --> 00:31:33,320 So. Hang on a second, what did you 654 00:31:33,320 --> 00:31:34,880 crumb them in? Oh, you didn't crumb them? 655 00:31:34,960 --> 00:31:37,080 I did. I fucking made my own bread 656 00:31:37,080 --> 00:31:40,360 crumbs out of the rye. Wow, so the. 657 00:31:40,400 --> 00:31:44,120 The traditional brown rye bread that the sandwich comes on, that 658 00:31:44,120 --> 00:31:46,800 is the bread crumb that this whole thing is entombed in. 659 00:31:47,080 --> 00:31:48,760 And then you. Set them in the fridge, yes. 660 00:31:48,760 --> 00:31:50,200 So I. Set them in the fridge after I 661 00:31:50,200 --> 00:31:52,080 balled them up so that they harden a bit. 662 00:31:52,080 --> 00:31:55,120 Now that's the freezer, sorry. And that just makes the crumbing 663 00:31:55,120 --> 00:31:58,600 process easier, right? So you froze them a little bit 664 00:31:58,600 --> 00:32:01,640 and then you crumbed them in the bread that was the old bread 665 00:32:01,640 --> 00:32:05,040 that then you that was. The rice sourdough that I turned 666 00:32:05,040 --> 00:32:08,800 into the bread crumbs, it's a bit of a process. 667 00:32:08,800 --> 00:32:11,840 It's heaps easier to just make a Reuben sandwich, but you know, 668 00:32:12,120 --> 00:32:14,000 we do things differently here down under. 669 00:32:14,280 --> 00:32:17,840 That looks pretty cool mate, they taste great too. 670 00:32:17,840 --> 00:32:19,440 I couldn't help myself, so they sat. 671 00:32:19,440 --> 00:32:21,360 In the freezer for a short amount of time. 672 00:32:21,360 --> 00:32:23,840 You then put them through flour, egg wash into the crumb. 673 00:32:23,920 --> 00:32:25,320 Yep, so. I double dipped them. 674 00:32:25,320 --> 00:32:28,480 Flour, egg wash, bread crumb. Egg wash bread crumb. 675 00:32:29,240 --> 00:32:37,040 Bring them out, they look good. They look, they smell good. 676 00:32:37,280 --> 00:32:39,680 So what we've done after we've crumbed them, we've dropped them 677 00:32:39,680 --> 00:32:41,520 in the deep fryer. They're not burnt. 678 00:32:41,520 --> 00:32:44,400 That's just because we've used dark rye bread crumbs. 679 00:32:44,400 --> 00:32:46,400 They look like that. Yeah. 680 00:32:46,400 --> 00:32:48,040 Let's see if we can get a cheese pull. 681 00:32:55,060 --> 00:32:56,460 Oh, not bad. Turn around, give me a. 682 00:32:58,900 --> 00:33:01,020 They look good. Let's do 1. 683 00:33:01,020 --> 00:33:03,580 More see if you can't do a another cheese pull. 684 00:33:09,280 --> 00:33:14,560 Sort of like. A poor man's arancini like. 685 00:33:14,560 --> 00:33:16,760 It I like it a lot. What's the sauce again? 686 00:33:16,760 --> 00:33:18,280 This is the. Russian dressing. 687 00:33:18,280 --> 00:33:22,520 So basically it's just mayonnaise base, bit of ketchup, 688 00:33:22,880 --> 00:33:25,640 a heap of horseradish cream. We've got some salt, we've got 689 00:33:25,640 --> 00:33:29,080 some paprika in there. And yeah, let's go all. 690 00:33:33,600 --> 00:33:42,160 Right, we ready. I had one before without the 691 00:33:42,160 --> 00:33:44,600 sauce and yeah, I don't give a fuck. 692 00:33:44,600 --> 00:33:47,080 I'm double dipping. Just stay on your side, you'll 693 00:33:47,080 --> 00:33:57,160 be sweet. It's all going on. 694 00:33:58,120 --> 00:34:02,120 The first time I ever made arancini balls probably was 10 695 00:34:02,120 --> 00:34:05,320 years ago, and I thought I was a fucking genius. 696 00:34:05,760 --> 00:34:08,719 I thought they were the most amazing things I've ever eaten. 697 00:34:09,000 --> 00:34:10,880 They're five times better than that. 698 00:34:11,360 --> 00:34:14,880 The pastrami and the BBQ. I mean, you've got the potato 699 00:34:14,880 --> 00:34:18,120 sort of all fluffy and everything but the pastrami and 700 00:34:18,120 --> 00:34:19,960 that crumming. Yeah. 701 00:34:19,960 --> 00:34:23,120 It's almost like the the well executed sausage. 702 00:34:23,120 --> 00:34:24,639 There's different textures going on. 703 00:34:24,639 --> 00:34:27,360 You've got the the bitterness of the sauerkraut. 704 00:34:28,159 --> 00:34:30,199 Probably should have smashed more cheese in there now that I 705 00:34:30,199 --> 00:34:32,159 look, but. No, it's bang on for me. 706 00:34:32,560 --> 00:34:33,840 It's. On it's perfectly. 707 00:34:33,840 --> 00:34:39,639 Potato Y cheesy, meaty and bread crummy Cody, whatever you want 708 00:34:39,639 --> 00:34:42,280 to call it all at once. So with the cooking process, you 709 00:34:42,280 --> 00:34:44,440 deep fried them, but you've just held them in the smoker while 710 00:34:44,440 --> 00:34:46,239 we've done this whole episode, kept them warm, I. 711 00:34:46,239 --> 00:34:48,960 Didn't want to muck around too much during the filming so I, 712 00:34:48,960 --> 00:34:52,199 uh, I fried them about 40 minutes ago and then just put 713 00:34:52,199 --> 00:34:54,880 them in a tray with some butcher's paper under them in 714 00:34:54,880 --> 00:34:56,800 the Traeger and kept it on keep warm. 715 00:34:57,120 --> 00:34:59,400 So they've been held at like 70 Celsius. 716 00:34:59,400 --> 00:35:02,400 So perfect fucking Bay Marie temperature, but they're a bit. 717 00:35:02,400 --> 00:35:05,240 Smoky, Yeah. But also too there's a shit load 718 00:35:05,240 --> 00:35:08,600 of smoked silverside through there so I'm pretty fucking 719 00:35:08,600 --> 00:35:10,840 happy with that. I mean if I'm something deep 720 00:35:10,840 --> 00:35:14,200 fried I'm all yours baby. And also too the Russian 721 00:35:14,200 --> 00:35:16,040 dressing, a thing I forgot to mention. 722 00:35:16,040 --> 00:35:19,200 A main ingredient in that is heaps of chopped white onion, so 723 00:35:19,200 --> 00:35:20,920 you get the texture in the sauce too. 724 00:35:21,520 --> 00:35:25,000 I'm starting to run into a serious problem and I haven't 725 00:35:25,000 --> 00:35:28,800 categorized it, and I should, I should have a list, but that has 726 00:35:28,800 --> 00:35:31,840 to go in my top ten of things you've cooked on the show has to 727 00:35:31,840 --> 00:35:33,920 you've got. Like 80 things in your top ten. 728 00:35:34,040 --> 00:35:34,880 This is the. Problem. 729 00:35:34,960 --> 00:35:36,360 I wouldn't know what to push out. 730 00:35:37,200 --> 00:35:38,360 But that. Has to go in there. 731 00:35:38,360 --> 00:35:41,440 Has to it's. Like almost one of those things 732 00:35:41,440 --> 00:35:44,640 where you see online now, guys are doing blind ranking where 733 00:35:44,640 --> 00:35:49,200 they've got to do a top ten, but you have to categorize the thing 734 00:35:49,200 --> 00:35:51,640 that they've offered you there and then and you can't change 735 00:35:51,640 --> 00:35:52,480 it. So they'll be like, what are 736 00:35:52,480 --> 00:35:55,520 your top five country songs? And they'll be like, oh, that's 737 00:35:55,520 --> 00:35:57,360 number one. But then the next one that comes 738 00:35:57,360 --> 00:36:00,720 out, you're like, oh, fuck, that one's better than that one. 739 00:36:00,720 --> 00:36:03,440 But it can't be #1 because number one's already taken. 740 00:36:03,440 --> 00:36:07,480 So, you know, maybe you could do a bit of a reel of Jay's Top 10 741 00:36:07,480 --> 00:36:10,640 Eats. That's how I cooked, yeah. 742 00:36:13,400 --> 00:36:15,240 I don't know. For me, that Blue October 743 00:36:15,240 --> 00:36:17,400 croissant still the jewel in my crown. 744 00:36:17,480 --> 00:36:20,560 That's top. 3 for me, that's top five, what you just cooked then 745 00:36:20,720 --> 00:36:23,840 probably sitting around 5 or 6. Obviously that one that you 746 00:36:23,840 --> 00:36:28,240 cooked the other day with the Doritos hot cross bun, it's 747 00:36:28,240 --> 00:36:29,600 doing my number one. Yeah, right. 748 00:36:29,600 --> 00:36:31,600 Blue October, you know, second or third. 749 00:36:31,760 --> 00:36:35,640 But yeah, we've been spoiled. It's been a sometimes. 750 00:36:36,920 --> 00:36:38,640 I. Can't help but be fucking 751 00:36:38,640 --> 00:36:40,800 honest. And sometimes you put a lot of 752 00:36:40,800 --> 00:36:43,720 effort into cooking these things and a few times you'll put some 753 00:36:43,720 --> 00:36:46,400 food across. And I've looked up and I 754 00:36:46,400 --> 00:36:49,480 probably haven't given you the validation you needed on a 755 00:36:49,480 --> 00:36:52,120 couple of like things that you've cooked. 756 00:36:52,560 --> 00:36:54,720 And I'm pretty honest with my fucking opinion, right? 757 00:36:54,920 --> 00:36:56,800 But I'm also pretty fucking honest when it's good. 758 00:36:56,800 --> 00:37:00,320 So we had to sort. Of make up some compliments last 759 00:37:00,320 --> 00:37:02,640 week with the hot cross bun and the pulled pork because you 760 00:37:02,640 --> 00:37:04,960 didn't love that. No, I didn't mind it. 761 00:37:04,960 --> 00:37:08,320 No, no, I liked it. I would not say like I would say 762 00:37:08,320 --> 00:37:11,640 out of the 70 things you've cooked on this show, I would 763 00:37:11,640 --> 00:37:13,840 only put 2IN. I wouldn't eat it again. 764 00:37:13,960 --> 00:37:15,480 Yeah. And they were chicken hearts. 765 00:37:15,480 --> 00:37:17,840 And not necessarily because you cooked them wrong. 766 00:37:17,920 --> 00:37:19,600 I just don't fucking like chicken hearts. 767 00:37:20,040 --> 00:37:24,440 And I suppose the only other one was there was octopus, and it 768 00:37:24,440 --> 00:37:27,520 was tough at some point, but some of it was tough and some of 769 00:37:27,520 --> 00:37:29,120 it wasn't, and that was the beef. 770 00:37:29,120 --> 00:37:31,760 Tallow cookies that were a massive lead balloon. 771 00:37:32,120 --> 00:37:33,960 Yeah, but. We both kind of agreed on that 772 00:37:33,960 --> 00:37:34,920 one, right? Well, we didn't. 773 00:37:34,920 --> 00:37:37,240 Even want to put them on there because they were that shit. 774 00:37:37,400 --> 00:37:39,440 Yeah, but. We kind of owned our fails just 775 00:37:39,440 --> 00:37:40,960 like Kendrick did the other day, right? 776 00:37:41,320 --> 00:37:44,840 But your success rate in cooking stuff that fucking I love is 777 00:37:45,200 --> 00:37:51,040 through the fucking roof. Coming up, Jays top 10 of what 778 00:37:51,040 --> 00:37:52,880 cycle I think. We should do this. 779 00:37:53,520 --> 00:37:55,200 Not fucking cooking all tan again though. 780 00:37:56,560 --> 00:37:58,880 I think you should do this. I'll do the. 781 00:37:58,880 --> 00:38:01,040 List you do the cooking. Oh, that's fair. 782 00:38:01,040 --> 00:38:05,360 Fair trade off, but yeah, give it a try. 783 00:38:05,440 --> 00:38:07,080 New segment will it? Croquette. 784 00:38:07,520 --> 00:38:10,040 You kind of just got to add it to Mashed potato, crum it and 785 00:38:10,040 --> 00:38:11,560 fry it. Yeah. 786 00:38:11,560 --> 00:38:14,120 But you've put a lot of little tweaks and touches in there that 787 00:38:14,240 --> 00:38:16,080 I've been. Thinking about this one for a 788 00:38:16,080 --> 00:38:19,000 while too, to the point where our good mate of the show Brad 789 00:38:19,000 --> 00:38:21,720 was messaging me saying have you tried the croquette yet? 790 00:38:21,720 --> 00:38:23,640 Have you tried the croquette? Is it that good? 791 00:38:23,680 --> 00:38:25,000 What was the? Bread you used again. 792 00:38:25,280 --> 00:38:30,120 So dark rye, okay. The way I would see that is like 793 00:38:30,120 --> 00:38:32,800 visually it looks too dark, right? 794 00:38:32,800 --> 00:38:34,680 It almost looks like it's burnt or something like that. 795 00:38:34,760 --> 00:38:38,080 But when you go to Kat's Deli, you get your pastrami sandwich 796 00:38:38,200 --> 00:38:40,600 on rye. I would never pick rye in a 797 00:38:40,600 --> 00:38:43,520 million years like I would, it wouldn't be my go to. 798 00:38:43,520 --> 00:38:46,760 But when you go to Kat's and they put it on rye, you fucking 799 00:38:46,760 --> 00:38:49,160 have it on rye. That's the most popular way to 800 00:38:49,160 --> 00:38:52,480 do it. So you take everyone's combined 801 00:38:52,480 --> 00:38:55,640 advice and you go with it and it fucking works. 802 00:38:55,920 --> 00:38:57,680 You can't imagine it any other way. 803 00:38:58,040 --> 00:39:01,120 And that is exactly the same. I would never have picked that 804 00:39:01,120 --> 00:39:04,040 as a coating, but it's almost what makes it it is. 805 00:39:04,040 --> 00:39:06,760 I mean, once you can get past the fact that it's not actually 806 00:39:06,760 --> 00:39:09,160 burnt, as you said, it's just how dark the bread is. 807 00:39:09,160 --> 00:39:12,000 But to sort of keep things a little bit quirky, I could have 808 00:39:12,000 --> 00:39:13,720 just used nice golden bread crumbs. 809 00:39:13,720 --> 00:39:16,320 But Nah, I thought, Nah. I love dark rye. 810 00:39:16,320 --> 00:39:19,920 And I think it complements the the fattiness and the 811 00:39:19,920 --> 00:39:23,240 overpoweringness of sometimes what the pastrami can because 812 00:39:23,240 --> 00:39:26,360 the rye is sort of a nice neutral bitter bread. 813 00:39:26,720 --> 00:39:28,160 And I think it just works all right. 814 00:39:28,160 --> 00:39:31,240 Well, I apologise if you have sat through me rambling about 815 00:39:31,320 --> 00:39:34,840 this for like the last five minutes because it honestly is 816 00:39:34,840 --> 00:39:35,880 that good. Oh. 817 00:39:35,960 --> 00:39:36,800 Yeah, All right. We're. 818 00:39:36,800 --> 00:39:39,520 Going to move on to our fuck up of the week now. 819 00:39:40,200 --> 00:39:44,280 This one was posted by Kim's Catering on Instagram, and Let's 820 00:39:44,280 --> 00:39:45,560 watch Let's. Go. 821 00:39:46,640 --> 00:39:50,080 White shit cunts and chefs, here it is the results. 822 00:39:51,000 --> 00:39:55,120 To everyone who said last time my beef was dry, explain this. 823 00:39:56,240 --> 00:39:58,920 Like, share, and make sure you're following for more food 824 00:39:58,920 --> 00:40:04,120 porn like this. Guys just fucking saying 825 00:40:04,120 --> 00:40:07,840 buzzwords so he. Didn't exactly get the greatest 826 00:40:07,840 --> 00:40:09,920 comments and it kind of blew up real quick. 827 00:40:10,000 --> 00:40:13,200 And his initial reply was thank you for the 10,000 views in one 828 00:40:13,200 --> 00:40:14,960 hour. We know exactly what we're 829 00:40:14,960 --> 00:40:16,080 doing. Fuck you. 830 00:40:17,000 --> 00:40:18,200 Well, if that's the clout, you're. 831 00:40:18,200 --> 00:40:21,280 Chasing then you're winning all right so my guess here is that 832 00:40:21,280 --> 00:40:25,080 he's cooking either a topside maybe or a rump and it's cooked 833 00:40:25,080 --> 00:40:27,520 in a combi oven. That's what it looks like to me 834 00:40:27,840 --> 00:40:32,280 on a high heat and it looks perfectly well done and medium 835 00:40:32,360 --> 00:40:33,640 all at once. Yeah, that's. 836 00:40:33,680 --> 00:40:37,120 It that knife is having to do a fair bit of work to get through 837 00:40:37,120 --> 00:40:39,520 there, even when he's holding it like it's bouncy bro. 838 00:40:39,880 --> 00:40:43,000 So it's a very lean cut and there's little to no fat in the 839 00:40:43,000 --> 00:40:44,480 cart to add moisture to the meat. 840 00:40:44,480 --> 00:40:46,920 But if you had to cook this, how would you cook it? 841 00:40:47,040 --> 00:40:49,240 Probably a. Little bit lower and probably a 842 00:40:49,240 --> 00:40:52,280 reverse seer, yeah. Well, personally I would cook it 843 00:40:52,280 --> 00:40:56,280 at under 200 F would be how I cook it for as long as it takes 844 00:40:56,280 --> 00:40:59,880 to hit 120 F And then I'd rest it for 30 minutes and then crank 845 00:41:00,040 --> 00:41:02,880 whatever I'm cooking on the combi oven in this case to as 846 00:41:02,880 --> 00:41:05,560 high as it goes and then put it back in for a couple of minutes 847 00:41:05,840 --> 00:41:07,800 just to get that crust and bark right. 848 00:41:08,760 --> 00:41:12,160 I reckon he's gonna thinly slice this and put it on roast gravy 849 00:41:12,160 --> 00:41:14,920 rolls. Now, I think the mistake that 850 00:41:14,920 --> 00:41:18,040 he's made is he's just cooked at a too hot a temperature for too 851 00:41:18,040 --> 00:41:21,120 short amount of time. So he's kind of like overcooked 852 00:41:21,120 --> 00:41:23,000 the outside and the middle is fine. 853 00:41:23,000 --> 00:41:25,520 Like he's probably got a probe in it and the middle's fine. 854 00:41:25,520 --> 00:41:28,160 But to get the middle fine, he's had to overcook the outside. 855 00:41:28,440 --> 00:41:31,920 So I think this is where a reverse sear or a forward sear 856 00:41:31,920 --> 00:41:35,520 comes into play where you cook at some point it had a lower 857 00:41:35,520 --> 00:41:38,680 temperature for a long period of time to get it coast to Coast 858 00:41:38,680 --> 00:41:41,000 Pink and then smash it with high heat. 859 00:41:41,280 --> 00:41:44,320 So a lot of times people will cook a steak high heat, throw it 860 00:41:44,320 --> 00:41:48,040 in the oven, and a lot of times people will put it in a BBQ or a 861 00:41:48,040 --> 00:41:51,160 combi oven at really low temperature until it's cooked 862 00:41:51,240 --> 00:41:54,080 and then smash the outside. And I think if he kind of wants 863 00:41:54,080 --> 00:41:57,240 to like improve on his comment section, maybe he can kind of 864 00:41:57,240 --> 00:41:59,800 drop the cockiness a little bit like, well, it's not. 865 00:41:59,800 --> 00:42:01,680 A race. He's putting the temperature 866 00:42:01,680 --> 00:42:04,480 probe in the middle and getting it to the right internal as 867 00:42:04,480 --> 00:42:07,280 quick as he fucking can. That's what's happening here. 868 00:42:07,280 --> 00:42:11,200 He's like he's aiming for that 5560°C internal. 869 00:42:11,680 --> 00:42:15,480 He'd get in there in fucking 14 minutes and he thinks it's a 870 00:42:15,480 --> 00:42:18,040 race. Yeah, but slow down a bit. 871 00:42:18,040 --> 00:42:21,680 You can get that thing coast to coast pink if you literally cook 872 00:42:21,680 --> 00:42:24,240 it at a lower temperature. And you can still get that nice 873 00:42:24,240 --> 00:42:28,000 barky crust by just turning it up really, really, really hot 874 00:42:28,000 --> 00:42:29,600 and putting it back in for a couple of minutes. 875 00:42:29,600 --> 00:42:32,000 Yeah, look, it's not really a fail. 876 00:42:32,000 --> 00:42:34,320 I'd still fucking eat it. Like you said, cut it thin, put 877 00:42:34,320 --> 00:42:36,200 it with some gravy. I'd still eat it happily. 878 00:42:36,240 --> 00:42:38,320 That's. It you shit cunts and chefs as 879 00:42:38,320 --> 00:42:40,200 he would say all right. We are done. 880 00:42:40,200 --> 00:42:42,880 What's that, Episode 7? 27 one we are. 881 00:42:43,480 --> 00:42:48,440 Getting close to 120. 3 left. We've got meat stock coming up. 882 00:42:48,480 --> 00:42:50,400 Meat stocks. Coming up couple of weeks. 883 00:42:50,400 --> 00:42:53,520 We've just had Easter, so all the festivities are in the 884 00:42:53,520 --> 00:42:56,280 revision mirror and the business end is in front of us. 885 00:42:56,280 --> 00:43:00,160 So yeah, Toowoomba coming up, Gibsland straight after, then a 886 00:43:00,160 --> 00:43:01,960 couple of weeks off and Sydney baby. 887 00:43:02,560 --> 00:43:04,000 And then we're done for the year. 888 00:43:05,120 --> 00:43:06,400 I bet you we're not. I bet you. 889 00:43:06,440 --> 00:43:08,440 We're not. We've still got another 20 890 00:43:08,440 --> 00:43:11,280 episodes to go still. Got all the episodes to do and 891 00:43:11,280 --> 00:43:14,360 all the all the other. The thing is, is when our quiet 892 00:43:14,360 --> 00:43:17,560 season starts, it's summer in the US, summer in the UK. 893 00:43:17,560 --> 00:43:20,960 So they're all sort of getting up and about and you know, a lot 894 00:43:20,960 --> 00:43:23,520 of people still come to us for their exposure and that sort of 895 00:43:23,520 --> 00:43:25,880 thing and we're all about it. Make sure you get your tickets 896 00:43:25,880 --> 00:43:28,240 to all the meat stock, whatever 1 you want to get to. 897 00:43:28,400 --> 00:43:31,800 Fire Kitchen is a must. It's amazing line up this year, 898 00:43:32,240 --> 00:43:35,760 the season live on stage on the Friday at Sydney. 899 00:43:36,000 --> 00:43:38,520 We're starting to get that all sort of planned and what we're 900 00:43:38,520 --> 00:43:40,720 going to do. And yeah, we want to treat the 901 00:43:40,720 --> 00:43:43,240 crowd as the comments section, so if you can get along for 902 00:43:43,240 --> 00:43:45,400 that, that'd be great. Let's fill the hall. 903 00:43:45,920 --> 00:43:48,840 And yeah, how nervous are you? Very. 904 00:43:49,400 --> 00:43:52,080 Very, because people don't realise this, but you're 905 00:43:52,080 --> 00:43:54,280 naturally charismatic and funny and I'm not. 906 00:43:54,280 --> 00:43:56,040 I've got to fucking read off a computer screen. 907 00:43:56,040 --> 00:43:58,680 That's just the making computer. With you, mate, you'll be right, 908 00:43:58,920 --> 00:44:00,600 all right. Well, look, I really enjoy what 909 00:44:00,600 --> 00:44:01,800 we're doing. We're having fun. 910 00:44:01,800 --> 00:44:04,240 Can I just say this as well, because I manage a lot of the 911 00:44:04,240 --> 00:44:08,600 DMS, there is the next three episodes of content sitting 912 00:44:08,600 --> 00:44:10,880 there ready to go. So if you've sent something in, 913 00:44:11,160 --> 00:44:13,200 chances are it's going to be on a future episode. 914 00:44:13,360 --> 00:44:17,200 We have some heavy hitting BBQ restaurants that have asked you 915 00:44:17,200 --> 00:44:19,680 to rate their platter. We have refrained from doing 916 00:44:19,680 --> 00:44:21,200 them back-to-back because we don't want it to be a 917 00:44:21,200 --> 00:44:24,120 competition. But there's a lot coming up and 918 00:44:24,120 --> 00:44:25,520 you're going to be surprised at who they are. 919 00:44:25,640 --> 00:44:27,520 Yeah, that's. It but don't stop sending stuff 920 00:44:27,520 --> 00:44:29,600 in. We do have to sort of steamroll 921 00:44:29,600 --> 00:44:32,640 a heap of episodes backlogged because of how busy we're going 922 00:44:32,640 --> 00:44:35,600 to be with Easter moving house meat stocks coming up. 923 00:44:35,600 --> 00:44:38,080 But yeah, we're not sleeping, no. 924 00:44:38,360 --> 00:44:39,600 Having fun. That's it. 925 00:44:39,760 --> 00:44:42,840 Like, subscribe, do the things. See you next Tuesday.