What episode is it? We're up to episode 7, T 7.
Really 70? Seven.
Imagine if it was only 7. It's been a long journey.
Look at over that. We have not fucking skipped a
beat. We haven't missed a Tuesday.
We've been like, we have shit to do.
You've got how many kids? 33 girls.
All girls, all under 7A, wife a wife, a job, a new house I've
got. Shit going on in my life.
You mean that job we've got about fucking 9 jobs between us,
you and I? I've got a day job, a part time
job, a wife, a daughter, another daughter, a son, and my daughter
just had a son too. Yeah, Poppy J here.
I think between my wife and I we've got 6 businesses between
us. So welcome to episode 77 of the
Under Season BBQ show. We do it all for the love.
And who's doing the intro this week?
All right, we ready. We are.
I like this one. There's the unseasoned BBQ show.
Check it out. Going to land down Under.
We're getting ready for y'all. It's 7:00 PM in Philadelphia.
I don't know what time it is over there, but these are going
to take about 15 hours right here.
They're ready about 3:00 in the afternoon tomorrow.
Check us out. Then we highlight y'all comment.
Brothers talking to y'all unseasoned BBQ show in
Australia. Slide up y'all.
The land down under seasoned. So his name is Herc.
The lip comes from Lippencott. I think he's on Lippencott
Street, right? So Herc lip on Instagram.
He has 113,000 followers. He's based at Lippencott St. in
Philadelphia. He is the best dressed man in
Philly. He's famous for smoking
chickens. They call him the Chicken Man.
Yeah, and looks like he's literally just basically doing.
He's staying on the side of the road, right?
So he's a very generous man. He gives a lot back to his
community and it doesn't matter if it's hot, it doesn't matter
if it's snowing. Herc is out there cooking for
the people and doing it in style.
He's always got the coolest outfits on.
If you're in the USA, pull up on Herc.
We're big, big fans. And you are right, he is
literally on the side of the road hustling out this BBQ.
So sick cooking for the people. So he does lip and chicken soup,
Dino ribs. That's what he had in the smoker
when he was doing our shout out. He does pork ribs, chicken
wings, lamb burgers, lamb ribs, whole chickens.
Herc Lip on Instagram. He's the coolest cat in BBQ
today. Go give him a follow.
And a big thanks to Herc for doing that for us from the
streets of Philly. That's it, man.
How good is it, though, that we've spread our love far and
wide and now it's coming back, boomerang style?
He even Facetimed me the other day.
Dead set. That would be cool.
So I just think it's cool. He's literally, you pull up in
your car, he's cooking on the side of the road, cooking some
great BBQ. You pull up, get your order, put
it in the car, drive home and he's on the side of the road
cooking in the snow. What a.
Legend, he's a cool. Cat and he's one of those
people, I think that just defines a city.
Yeah, bloody oath. Lippincott Stadium I think is
around the corner, he's on Lippincott St. and that's where
the Herc Lip comes from. So go follow him on social
media. Herc Lip, don't miss him.
He's full of character and we are massive fans.
Bloody oath we are. Right, what do we have inside
this episode? Alright mate, we've got a new
burger Patty combination entering the chat.
We're also talking a bit of Turkey and there's some fucking
big hitters in the DMS wanting us to rate their barbecue and I
don't know how I feel about it. Well, before we get into that,
what Macy cooked sent us in this one and she's a chef from the UK
and she said, I thought you might like the card my son Odin
made for me on Mother's Day. As you both feature, if you zoom
in on the front of this card, that's us.
We're on a Mother's Day card. And I believe this is in the
Mcbagley's household. Yeah.
Yeah, so he writes bloody oath, mate.
It's Mother's Day. I hope you have a good one and
all that. Love Odin.
Well, if he watches the show he'd realize I say fucking oath.
Or when I say bloody oath. But he probably wasn't allowed
to write that. So on you mate.
And Odin, we've taken the liberty too, of animating this
for you. Wow mate, that's big wow.
It's. Huge.
That's sick. Macy, you've got a good egg in
Odin. This is pretty cool.
We're a Mother's Day card. That's super cool man.
That's a first. How many podcasts out there got
the red Mikes? How many podcasts out there say
they've been featured in a Mother's Day card mate?
We've made it. We have made.
It. Thanks, Odin.
All right, let's move on to the dishes of the week.
And this one was sent to us by Yerko Cooks.
He's an Aussie, Chilean butcher and a BBQ teacher at the Perth
BBQ School. And on first glance, this looks
to me like a modern take on a fillet of fish burger like you
would see at McDonald's. Yeah, I mean, it's very girthy
and looks very delicious. But this is a little bit
different. The Patty is, wait for it.
It's 70% fish and 30% beef fat. Yeah.
Cool, he's figured out the ratios there, realised fish is
probably a little bit too lean to just be the dominant part of
the Patty and out of the 30% fat to go for the perfect 7030 ratio
and I want to know how it went. Well, he said I was coming up
with new ideas for our seafood class and I minced up some
amberjack fillets with beef fat. I was going to egg and crum it
to keep it together, but he said once everything was together, it
kind of held perfectly on its own.
He didn't really need to crum it.
Awesome. So it was smoked and then seared
and he said I didn't use a BBQ rub because I wanted to fully
taste the Paddy. But when I made them again the
next day I used hardcore carnivore chili lime and
jalapeno salt. They were confusingly delicious.
Have you ever seen that before? Fish with beef.
No, certainly not, and never even just in a Paddy.
It's usually just minced and, as he was going to do in the 1st
place, crumbed and fried. I do think the fish is very lean
and if you add a bit of beef, be fat to it, maybe that's the
secret you need to get that Paddy juicy.
MMM. Bit of a premeditated surf and
turf. I like where you're going with
that, right? Nice work Yoko cooks.
Go and give him a follow. Yeah, check it out.
We're all about these experiments, so send them in.
Do you know that Phil de Fish is my go to late night McDonald's?
I'm drunk snack. Oh.
God, don't know why. All right, this next one was
sent in to us by Blue Jay BBQ. I have no idea where they're
based but he tagged us in this one and it's a homemade pastrami
with a 14 day brine, 16 mesh black pepper, ground coriander
and granulated garlic rub. Winning absolute nailed.
He smoked it for 15 hours on his Shirley fabrication offset with
a overnight hold that is as good as it gets.
It's amazing, isn't it? It's phenomenal.
It's beautiful. And just the way he's cut it up
to, he's cut it against the grain with the different angles
on the brisket, he knows what he's doing.
That flop is as bad as good as it gets to and done all the
right things. That's it.
If you ever struggling with how to cook your brisket, screenshot
that. Use it as reference and you will
not fail. But it did get me thinking that
I've never heard of a Shirley fabrication offset before.
Have you? No.
So I went looking and I couldn't find anything on the Internet.
They have a website. It doesn't work, but they do
have a great YouTube channel under Shirley Fabrication and
they make some really unique smokers and we will have to find
out some more about them, but that's one of their pits there.
That's a cool reverse flow cabinet smoker.
On some pretty monster wheels. Yeah, that's it.
Like an ATV version of a cabinet smoker.
So they make a lot of other pits, but I don't know anything
more about them, so we'll have to find out.
Yeah, that's it. Hit the DMS. Do you remember
this? It's something you don't see
very often. It's a Turkey hand in in a box
at a BBQ competition and it was posted by Fergalicious BBQ.
Yeah, that's it. This struck up the conversation
where we wanted to see more Turkey and comps 'cause that
just looks absolutely phenomenal.
Well, our good friend Johnson from Sugar Fire Smokehouse and
the High Point Drive in and the world burger champion, he said
that's pulled smoked Turkey leg, Turkey breast and Turkey rib off
the collarbone. I always do it at big comps and
it always wins big. This guy knows how to win
because you forgot to mention that he's the World Life Fire
Champion as well at the World Food Championships.
Oh, Mike, he knows what he's doing.
That looks great. Looks amazing.
Turkey ribs. They're on the fucking bucket
list now. We touched on this in last
week's episode. The fact that since 1980, KCBS
hasn't added to its championship categories.
And I don't know, I think there's a place for Turkey.
I reckon there definitely is. That looks smashing.
All right, let's move on here. This one was sent to us by Texas
Taff Barbecue and he says what's your thoughts lads?
I reckon that looks like the spoils of a beautiful day spent
in front of the pit. So he says these are the trays
I've been doing and I would love your views.
I'm a Welsh guy trying my best at Texas style food.
The tray features beef cheek, beef, hot links, cheese and
jalapeno sausage. Doctor Pepper, pork belly, burnt
ends and pulled pork and he says I started this six months ago to
try and make a better life for my daughter being a first time
dad. She's only one.
By the way, I love your podcast, it's great and any feedback
would be brilliant. Thank you very much.
Just mate, if you're going to keep doing things to build the
relationship with your daughter, there's no losses, there's only
victories and just keep on doing it, bro.
Well, I. Think what he's doing, and I
might be wrong, but I think what he's doing is he's cooking at
home and you can buy these trays of BBQ from him.
Yeah, so he's trying to make a bit of a career and a living out
of it and it looks good. Bloody.
Oath it does. Onwards and upwards.
And you do got to put something in perspective.
He's been at this for six months.
Yeah, that's pretty damn good. I've been at.
This for 10 years and I'm not that good.
Mate I'd struggle to get all 5 proteins cooked at the same time
in the try so you're. Doing really well mate.
Congratulations for going above and beyond to try and make a
future for yourself and your daughter.
Why not in BBQ? It's probably not the fucking
easiest way to do it, but pay at least we're passionate about it.
Yeah, that's exactly right. But.
He did also say does this and he said there are 6 different types
of meat in this smoker. Can you name them?
Sigh. Oh.
Fuck sake. Well, there's beef, there's
pork, there's probably chicken. All right.
What sort of detail does he want?
He wants the types of patches. There's beef cheeks at the
front. Looks like some pork belly.
What's that? I don't know.
Chicken thighs. Some sort of Chuck roast in
there. All right, I'm gonna.
Put you out of your misery? Yeah, do it.
Shoot me. Make it quick so.
For the record, there was beef cheek, beef ribs, pork belly,
pork ribs, beef Chuck and a boneless pork shoulder.
Think you've got you've got half of them.
You've got half of them. Yeah.
All right. Thanks for sending that in, and
we appreciate the banter in the DM.
So if you want us to talk about something, maybe it's a cook
that you've done or maybe it's something you wanna share, just
send it in. We don't get to all of it, but
we do our best to get to some of it.
Please. That's.
It we try our darndest all right.
Talking points now over that same sort of part of the world a
few episodes ago we featured Red's brisket pit and they were
just in the building stage of a new restaurant in Deal, Kent in
the UK awesome so they were moving from a catering operation
into their first bricks and mortar and there was a photo
that we featured of some of their test barbecue and this was
it this is what we had on the show and this was their test BBQ
before they opened and pretty. Much.
I think we just ragged on their napkins.
Well, I mean, it looks good, but it doesn't look this good.
Wow. That's a level up, isn't it?
So this. Is a share board for two.
It's 52 hours of dedication over the smoker, hardly any sleep.
Or to just get this one picture right, this is what proper BBQ
looks like and we agree he has levelled up the BBQ.
Hell yeah. How's the smokering on those
beef cheeks? The beef.
Cheeks, the brisket, the burnt ends, the Turkey, it all looks
great looks. Fantastic, still got the shitty
napkins are sourdough. Come on bro, so.
They are now open Reds brisket pit in Deal, Kent in the UK.
Their platter looks absolutely sensational.
It's a massive jump up from what they had before.
This. Is it all done.
Well done to everyone involved and they're open.
Hell yeah. Get down there and support the
cause. All right, this next one you
sent me and I do not know how I feel about I.
Don't know how I feel about it, man.
Like, I like trying new things, but there's some animals that
you just, you know, they're mythical, you know, that they
don't seem like food. And these are giraffe marrow
bones. I don't think I could just look
at it just yeah, I'm not the biggest bone marrow fan, but
then just to know that this was a majestic galloping giraffe at
some stage. But I'm sure it's ethical.
I'm sure it's nice, but I still get that mental block, bro.
Well, let's. Dig into it, it was posted by
John X Safaris and these are giraffe maraburns, a Woodlands
tradition and incredibly delicious they say.
And so yes, it is legal and relatively common in specific
parts of Africa like South Africa, Nabibia and Zimbabwe,
where giraffes actually have a stable and growing population
and the government issues permits on approved reserves.
Yeah, right. So they track and target older
bulls that are past their breeding prime and usually
become incredibly aggressive. They often fight and kill
younger sexually mature males, which actually prevents the herd
from growing. And it can actually help the
population expand quicker if some of these older, more
ingressive males are pulled out of the pool.
Crazy. So they become no longer able to
produce children, but aggressive enough to scare off the ones
that are? Yeah.
Right. I've seen videos on YouTube of
giraffes fighting and those fuckers go at it bro.
So I still don't know how I feel about it.
But they do all get eaten by local tribes as well and the
money generated from legal hunting pays for anti poaching
units. But if you ever wanted to
pastrami this thing you'd need a swimming pool.
Will it sausage? I don't know how I feel.
I don't. Know, I mean, I get it, but
yeah, it's just, yeah, we're very sheltered here, yeah.
And look, I do have that ethical debate that people have in their
head about why are some animals OK and some aren't?
And I don't know there it just is OK.
Yeah, look, we're all hypocrites.
Look. The cute ones, the ones that
bark, the ones that meow, the really tall ones too, with the
big legs and the big neck. I'm going to skip those ones
just. If you're going to serve it to
me, don't tell me what. It is.
Let's move on to rate my BBQ. You alluded to this at the
beginning of the show and I feel for you bro no.
You don't. You don't fucking feel for me at
all. Look how happy you are.
All right, so let's set the tone.
You are the most accomplished barbecue radar of platters on
the Internet today. You have one of the most popular
podcasts in the BBQ world. You have risen to substantial
fame in the BBQ writering business.
You've got a red microphone. You look eager.
You've done 75 plus episodes of this podcast and this is serious
business. I'm the.
Only guy accredited enough to write BBQ without actually
tasting it. You've got your license.
Go. Fucking make one up.
So before we get started, as much as I just talked you up, I
need to stress we have absolutely no business rating
this BBQ. We've no.
Business at all? It was sent to us by Barra
Barbecue and we normally don't fuck with Texas top 50 BBQ
joints but they sent it in to us.
They are one of the very best Texas BBQ joints there is and
they would be in my top 10 so Barre.
Barbecue. They're in Monterey, Texas, is
that right? Correct they.
Said do it, tear it apart, have. At it do it all right well
initially being a Texas top 50 barbecue joint that's an
automatic deduction because you know most of these guys are
cooking these at home on you know on pits and paying for
their own meat and doing it in their spare time look you know
you've got a beautiful sort of rice looking salad there some
Pickles beautiful brisket those pork ribs I mean I could
probably just bathe in those that Turkey is insanely
beautifully sliced you've got some smash burgers they've
ticked all the boxes but look I'm going to have to you know
give them a bit of a a handicap but hang on.
Hang on before you give them a score, right?
I just want to go through what's in it.
It's brisket, mixed lean and fatty.
It's got Turkey, pork ribs, OG sausage, jalapeno cheese links,
2 double smash burgers, dirty rice, cheesy tater casserole,
chimichurri, kale salad, milk rolls and all the Pickles, red
onions, white onions and jalapeno.
And it is a sensational looking platter.
Yes, it. Is it is fan fucking tastic?
I'm just going to have to score it, aren't I?
You are. Drum.
Roll got to mark it down 9.9. You lose .1 of a point because
it's not here in front of me. This is a tease.
This is a catfish. This is like those back in the
day, the Tinder profiles that weren't real.
Look. At the angles.
Exactly. Angles.
The fucking IO catfishes so. Just to reiterate, when it comes
to platters, beef or BBQ Heritage, Hoodoo, Brown to name
a few, Barra BBQ are right up there at the very top of their
game today and these pitches prove it.
Look at. It look at that, that Turkey is
paper thin, bro, like everything just from the different angles
of the slice, the way the sausages have been flanned out
like those little bread rolls, they're look insane and then on
the other side you've got that beautiful big beef rib on a bed
of sliced pork belly. Those pork ribs look insane,
dude. It's wow.
I mean I'm stoked these guys are even in our DMS let alone
wanting us to rate their queue bro, but the.
Big meat platters aside, these are platters.
For one, they say our locals appreciate and understand plates
better than trying to figure out how much meat to order by the
pound. They're in Texas.
People always look up how much is it going to be?
They don't know. But if you're serving these
plates like this, for one, people can determine how much is
a plate, what do they get, how much does it cost?
And it looks like here they can pick 2 proteins and some sites.
Well, that's. It and you you know, you can
always ask the advice of your server like, you know what's
really good today like they might be like, dude, the brisket
today off its head, you know, we've got a limited amount of
Turkey available, blah, blah, blah and you can sort of keep
this almost a seasonal thing as well, giving people a few
options but it also speeds up the service yeah and.
It looks great, looks amazing. So I did hit them up in the DMS
and said this is really cool. I don't see a lot of this
platters for one, right? And they said we can't take
credit is inspired from the L&L crew, which I'm pretty sure is
Leroy and Lewis. And this is a very unique thing
in the culinary world. It's pretty rare in any food
kind of like culture or the culinary space that people not
only share ideas, but they acknowledge where they came from
too and they support each other. Ideas flow and I think that's
the reason why BBQ has got so fucking good so quickly.
The 10 year dramatic change from where it was to where it is now
is light and day and I think it's For these reasons people
share and also. Too, This is a great way to try
a heap of different things which we're a big fan of here on this
show. I'm all about it.
Alright, so this current wave of American style BBQ is so
exciting for that reason. A they acknowledge where they
got the idea from. B they're crushing it.
This is as good as BBQ gets. That's.
It it's called Community for a reason 9. .9 Yeah bro high score
ever I've. Fucked off the Mexicans.
I've pissed off a lot of Texans. I'd need to make more friends.
I'm not here to upset anyone, but that is a very worthy score.
All you Texas top 50 BBQ joints stay the fuck out of our TFs.
I've got a few lined up too by the way.
I know. You do.
This is Cooper and Shelby, they say, Three years and counting.
The goal was always to create something Montgomery could be
proud of. Hometown kid that loves the city
and the folks in it. Congrats guys.
That's a huge score too. Three years they've been at
this. Awesome.
Well, I think. That they were doing catering
before this and pop ups, but three years at their fixed
location, yeah. And previously, I said bar a
barbecue in Monterey, Texas. I meant to say Montgomery.
OK, don't shoot me. People from Monterey, hello.
You've already upset the Gregory Hotel, mate, all right.
Mailbox. Now this show is a lot of work
for me and you to put together. We dedicate a lot of time to it,
a lot of effort. But messages like this from
Christopher Kendall make it all worth it.
You want to read this one to me? Fuck.
Your accent is the worst. I love your page but man it's
hard to listen to. Totally man, totally dude, fuck
you mate. Fuck your accent.
Oh fucking boy. The internet's brutal isn't it
mate? I.
Nearly fell off my kangaroo when I fucking read this.
All right, let's move on to pit builders.
And this one was sent to us by Maple Leaf 454.
What does this look like to you? Looks like?
A Russian rocket that got abandoned all right.
He says I'm on a construction site in Queensland, Australia,
and we needed to remove this cylinder.
I could see what it needed to be when it was standing upright.
And this is a huge big cylinder standing upright in what looks
to be some sort of bloody Chernobyl esque setting.
MMM, yeah, very. Overgrown and neglected.
But he's seen beyond that and spotted the inner beauty of what
could be. Looks a bit.
Like a yellow submarine, it. Does.
So he says we designed 3 doors and had the internal area
sandblasted and epoxy painted and then started the process to
turn this into a beast. Needs to call it Ringo Starr. 2
doors have. Shelves and one has a hot plate
for direct cooking or as a hot box so two of them offset one of
them direct heat. That's a great idea.
It's a real. Good idea, it weighs. 3.2 tons.
It's over 100 years old and was most likely a pressure vessel.
I don't even know what a pressure vessel is.
It's. Probably a vessel with pressure
in it I reckon. Some sort of boiler, maybe?
Yeah. A turbine?
Yeah. All right, he says.
We offer it as a community initiative and to give back to
charity and use it to cook up delicious feeds.
It's amazing to cook with and always makes people smile.
Yeah, cool. Looks like they've debuted the
weekend a couple of weeks ago up in Rockhampton at the Smoked BBQ
Festival. And here's the twist.
Originally it was gonna get mounted onto this Chevy truck,
but it was too heavy, so they converted the truck into a 2.5
metre Perilla grill and a 2.5 metre rotisserie.
It's double sided. Yeah, right.
That's cool. So there.
Are separate units, the truck and the offset pit?
But together, they're about as cool as it gets bloody.
Oath. They are the smoker.
And the truck are available in the Rockhampton region.
And they say this smoke supports community.
You can follow them at Maple Leaf 454 Hell.
Yeah, get around it. What a great.
Set up. Hey, Super.
Cool though, I'm like looking now that firebox doesn't look
big enough, but I'm sure it works.
Although you're cooking in the Queensland sun up there, it
doesn't need to get to you don't need much fire a couple of.
Matchsticks in there. Oh bro.
The other week I was at in Queensland painting Fat Boys
beautiful new big smoker and a lot of people were saying won't
the paint flake off? But a lot of smokers actually
get hotter sitting in the sun than what they're actually
cooking internal. So the firebox is sitting in the
sun on all day. This thing's double insulated.
You couldn't even put your hand on that just from being in the
sun. How?
Many barbecues have you seen where the tyres are close to the
barbecue and everyone in the comments are like, you haven't
thought about this, those tyres are gonna melt and they never
fucking do they. Never do.
Most of the time the firebox is insulated, so you've got
efficient burning. And also too, those things are
only sitting at 250 Fahrenheit inside the chamber, Yeah, let
alone outside. Yeah, exactly.
All right. That was super cool.
Thanks for sending that in. We really appreciate it and I
love the story of like, I was just sitting there looking at
something and I'm like, that could be a smoker.
That's. It and then you tell the story
to your wife and she's like no fucking way.
But then you might say fucking you won't do it.
And then you do all. Right, let's move on to some
tattoos and we have featured a lot of food related tattoos on
this show and God knows I've got a few of them that you have done
for me. I've got a couple of tacos, I've
got a steak on my arm. But normally on the show, when
we feature food related tattoos, it's generally an artist that
doesn't normally do a lot of them and it's not normally their
thing. I mean, they do them because the
customers request it, but they're not like specialist food
tattooers, Yeah. These tattoos are really well
done too, like the line works great.
He's really thought about the colour palette.
There's a lot of research going into these things to get them
very correct, so. Kevin Leary Tattoo He might be
the most food specialized tattooist that we have run into
yet. The old heathen Glizzy, so he.
Says ketchup is extremely low on the hierarchy of condiments.
But I also don't give a shit if you eat it on a hot dog.
It's your food. Eat it how you want to and I'll
eat my food how I want to. And this is a pretty cool glizzy
hot dog. Tattoo.
Yeah, that's it. This.
One here, he says, was an absolute pleasure to tattoo the
steak Fritz from Chicago's own world famous Bouchon Chicago
Viva La Steak Fritz, he says, and a steak Fritz tattoo.
So cool this one. Is a doughnut kebab on Eric?
I could see Mel Schmiller getting that and.
This is the Pizza Hut lamp, he says.
Nobody outlamps the Hut. That's.
It and that's such an iconic image.
Everyone around our age knows what that is it brings.
Back nostalgic childhood memories, right fucking all.
You can eat. And oh, sorry, that's for me in
the private times, that one. This is a Chicago dog.
And he says still waiting for more food tattoos book in.
Yeah, I'm talking to you. Talking to you.
He wants more food tattoos. That's more.
Canvas and this is him. Kevin Leary from Great Lakes
Tattoo in Chicago, IL and we hit him up in the DMS and he said
I'm a food obsessed person. It's something I'm extremely
into and if you look closely. He's got sushi rolls as his
sleeve on his left left arm, on his forearm there, there's some
fucking nori rolls, he says. This is my station at work.
It's covered in food illustrations and I create a lot
of food flash. Not sure what you guys are
looking for but I have a lot to say about food.
Now look in the background. What is that?
That's like old school diner menus that he's framed.
There is French cheeses, there's sandwiches, there's burgers, but
they're all illustrations. Yeah, there's.
Cocktails and it. Was at this point I decided not
to reply. So I mean we like food, tattoos
and all, but I'm not sure we have this level of commitment
and should we reply to see where this rabbit hole goes?
But I feel like if we make friends with this guy it might
be like drinking water from a fire hydrant.
Did you? Say the word he used was
obsessed, because I believe that's what's tattooed across
his knuckles. It says.
Double SED while I reckon on his right hand it said OBSE will
spell out obsessed. If that's Nori rolls on his arm,
is that pizza at the top there, just under his sleep?
It definitely. Looks like it all right.
Dude, you are cool, like fucking super cool, but I don't know how
obsessed you are. And maybe if he finds out you've
got non food related tattoos he might not want to be friends
with you. Yeah, that's.
It probably not. Well bro, we're all into food
tattoos, sighs a tattoo artist. I've got food tattoos on me, but
I don't know. This is the level of commitment
we haven't seen yet. Yeah, this.
Is the sausage sensei level up of our food tattooists?
I'm into it. Well, maybe you should do a top
ten Top ten food tattooists. Oh, like we need another fucking
list all. Right, let's move on to some art
by Sigh. And you did this one up on a
wall. Tell me about it.
Yeah, so. This was actually a birthday
present for a bar right in the heart of Sydney there on York
Street, a place called Chuck Trailers.
It was their first birthday a couple of weeks ago.
They had a pretty boring start, plain wall at the entrance
there, so Fireball commissioned me to gift this to them for
their first birthday. Looks cool.
That's a close up that's done. So that's.
Done. Yeah, that's once I've pulled
away all the tape and got rid of all the prep work out of it.
But yeah, this thing is 100% done with aerosol spray cans.
And yeah, this was a pre planned.
They had to see the full design photoshopped on the wall before
they approved it. So as painstaking as that can
be, when it gets time to do the actual job, it makes the process
so much, much quicker because you've already designed it,
you've already done it and planned it in your own head.
Yeah, I showed up and this one took me probably 5 hours to
smash out on the wall with spray paint.
And yeah, happy birthday Chuck trailers and Fireball for
getting me involved. You get in good.
Detail with spray cans a few little.
Tricks you can use. There's these cans called
Techies where it's actually a a watered down black.
So that's how you can get your nice smooth shadow transitions
and that sort of thing. But yeah, I mean, I love mucking
around with spray paint and that sort of things, so yeah, this
was a good fun time. And I mean, that's three by
three metres, so that's a good size canvas.
So you're not really being constricted by tight, fiddly
areas because the bigger the area you've got to work in, it
can make the piece a lot easier to do.
Very cool. It's awesome bit of artwork.
Let's move on to the recipe of the week.
And I am starving like I normally AM.
And you've got a fucking treat, I have.
Mate, how many podcasters and foodies out there do you know
that are taking five day old rye sourdough and making their own
bread crumbs with it at 8:00 PM on a Sunday night?
Fucking not many, if any. But anyway, today we are rocking
Reuben croquettes. What?
Yes, so this is sort of a bit of a Reuben sandwich.
So I've got myself some some leftover smoked silverside, AKA
cheats pastrami. I've thrown that in a pot with
some beautiful Tassie Spud Mashed potato.
I've thrown in half a jar of sauerkraut, a shit load of Swiss
cheese. So all your Reuben sandwich
ingredients. Then I've got this, the rice
sourdough, I've turned it into bread crumbs.
I've balled up these things into little croquettes.
Yeah, throwing an egg in there too, just to fucking tie it all
together. Drop the shell, whoops,
whatever. And yes, I've balled these
things up into little sort of palm sized croquettes.
I've given them the old double dip of the flour, egg and rye
bread crumb and we're going to fry these up today and serve
them with a Russian dressing dipping sauce.
So. Hang on a second, what did you
crumb them in? Oh, you didn't crumb them?
I did. I fucking made my own bread
crumbs out of the rye. Wow, so the.
The traditional brown rye bread that the sandwich comes on, that
is the bread crumb that this whole thing is entombed in.
And then you. Set them in the fridge, yes.
So I. Set them in the fridge after I
balled them up so that they harden a bit.
Now that's the freezer, sorry. And that just makes the crumbing
process easier, right? So you froze them a little bit
and then you crumbed them in the bread that was the old bread
that then you that was. The rice sourdough that I turned
into the bread crumbs, it's a bit of a process.
It's heaps easier to just make a Reuben sandwich, but you know,
we do things differently here down under.
That looks pretty cool mate, they taste great too.
I couldn't help myself, so they sat.
In the freezer for a short amount of time.
You then put them through flour, egg wash into the crumb.
Yep, so. I double dipped them.
Flour, egg wash, bread crumb. Egg wash bread crumb.
Bring them out, they look good. They look, they smell good.
So what we've done after we've crumbed them, we've dropped them
in the deep fryer. They're not burnt.
That's just because we've used dark rye bread crumbs.
They look like that. Yeah.
Let's see if we can get a cheese pull.
Oh, not bad. Turn around, give me a.
They look good. Let's do 1.
More see if you can't do a another cheese pull.
Sort of like. A poor man's arancini like.
It I like it a lot. What's the sauce again?
This is the. Russian dressing.
So basically it's just mayonnaise base, bit of ketchup,
a heap of horseradish cream. We've got some salt, we've got
some paprika in there. And yeah, let's go all.
Right, we ready. I had one before without the
sauce and yeah, I don't give a fuck.
I'm double dipping. Just stay on your side, you'll
be sweet. It's all going on.
The first time I ever made arancini balls probably was 10
years ago, and I thought I was a fucking genius.
I thought they were the most amazing things I've ever eaten.
They're five times better than that.
The pastrami and the BBQ. I mean, you've got the potato
sort of all fluffy and everything but the pastrami and
that crumming. Yeah.
It's almost like the the well executed sausage.
There's different textures going on.
You've got the the bitterness of the sauerkraut.
Probably should have smashed more cheese in there now that I
look, but. No, it's bang on for me.
It's. On it's perfectly.
Potato Y cheesy, meaty and bread crummy Cody, whatever you want
to call it all at once. So with the cooking process, you
deep fried them, but you've just held them in the smoker while
we've done this whole episode, kept them warm, I.
Didn't want to muck around too much during the filming so I,
uh, I fried them about 40 minutes ago and then just put
them in a tray with some butcher's paper under them in
the Traeger and kept it on keep warm.
So they've been held at like 70 Celsius.
So perfect fucking Bay Marie temperature, but they're a bit.
Smoky, Yeah. But also too there's a shit load
of smoked silverside through there so I'm pretty fucking
happy with that. I mean if I'm something deep
fried I'm all yours baby. And also too the Russian
dressing, a thing I forgot to mention.
A main ingredient in that is heaps of chopped white onion, so
you get the texture in the sauce too.
I'm starting to run into a serious problem and I haven't
categorized it, and I should, I should have a list, but that has
to go in my top ten of things you've cooked on the show has to
you've got. Like 80 things in your top ten.
This is the. Problem.
I wouldn't know what to push out.
But that. Has to go in there.
Has to it's. Like almost one of those things
where you see online now, guys are doing blind ranking where
they've got to do a top ten, but you have to categorize the thing
that they've offered you there and then and you can't change
it. So they'll be like, what are
your top five country songs? And they'll be like, oh, that's
number one. But then the next one that comes
out, you're like, oh, fuck, that one's better than that one.
But it can't be #1 because number one's already taken.
So, you know, maybe you could do a bit of a reel of Jay's Top 10
Eats. That's how I cooked, yeah.
I don't know. For me, that Blue October
croissant still the jewel in my crown.
That's top. 3 for me, that's top five, what you just cooked then
probably sitting around 5 or 6. Obviously that one that you
cooked the other day with the Doritos hot cross bun, it's
doing my number one. Yeah, right.
Blue October, you know, second or third.
But yeah, we've been spoiled. It's been a sometimes.
I. Can't help but be fucking
honest. And sometimes you put a lot of
effort into cooking these things and a few times you'll put some
food across. And I've looked up and I
probably haven't given you the validation you needed on a
couple of like things that you've cooked.
And I'm pretty honest with my fucking opinion, right?
But I'm also pretty fucking honest when it's good.
So we had to sort. Of make up some compliments last
week with the hot cross bun and the pulled pork because you
didn't love that. No, I didn't mind it.
No, no, I liked it. I would not say like I would say
out of the 70 things you've cooked on this show, I would
only put 2IN. I wouldn't eat it again.
Yeah. And they were chicken hearts.
And not necessarily because you cooked them wrong.
I just don't fucking like chicken hearts.
And I suppose the only other one was there was octopus, and it
was tough at some point, but some of it was tough and some of
it wasn't, and that was the beef.
Tallow cookies that were a massive lead balloon.
Yeah, but. We both kind of agreed on that
one, right? Well, we didn't.
Even want to put them on there because they were that shit.
Yeah, but. We kind of owned our fails just
like Kendrick did the other day, right?
But your success rate in cooking stuff that fucking I love is
through the fucking roof. Coming up, Jays top 10 of what
cycle I think. We should do this.
Not fucking cooking all tan again though.
I think you should do this. I'll do the.
List you do the cooking. Oh, that's fair.
Fair trade off, but yeah, give it a try.
New segment will it? Croquette.
You kind of just got to add it to Mashed potato, crum it and
fry it. Yeah.
But you've put a lot of little tweaks and touches in there that
I've been. Thinking about this one for a
while too, to the point where our good mate of the show Brad
was messaging me saying have you tried the croquette yet?
Have you tried the croquette? Is it that good?
What was the? Bread you used again.
So dark rye, okay. The way I would see that is like
visually it looks too dark, right?
It almost looks like it's burnt or something like that.
But when you go to Kat's Deli, you get your pastrami sandwich
on rye. I would never pick rye in a
million years like I would, it wouldn't be my go to.
But when you go to Kat's and they put it on rye, you fucking
have it on rye. That's the most popular way to
do it. So you take everyone's combined
advice and you go with it and it fucking works.
You can't imagine it any other way.
And that is exactly the same. I would never have picked that
as a coating, but it's almost what makes it it is.
I mean, once you can get past the fact that it's not actually
burnt, as you said, it's just how dark the bread is.
But to sort of keep things a little bit quirky, I could have
just used nice golden bread crumbs.
But Nah, I thought, Nah. I love dark rye.
And I think it complements the the fattiness and the
overpoweringness of sometimes what the pastrami can because
the rye is sort of a nice neutral bitter bread.
And I think it just works all right.
Well, I apologise if you have sat through me rambling about
this for like the last five minutes because it honestly is
that good. Oh.
Yeah, All right. We're.
Going to move on to our fuck up of the week now.
This one was posted by Kim's Catering on Instagram, and Let's
watch Let's. Go.
White shit cunts and chefs, here it is the results.
To everyone who said last time my beef was dry, explain this.
Like, share, and make sure you're following for more food
porn like this. Guys just fucking saying
buzzwords so he. Didn't exactly get the greatest
comments and it kind of blew up real quick.
And his initial reply was thank you for the 10,000 views in one
hour. We know exactly what we're
doing. Fuck you.
Well, if that's the clout, you're.
Chasing then you're winning all right so my guess here is that
he's cooking either a topside maybe or a rump and it's cooked
in a combi oven. That's what it looks like to me
on a high heat and it looks perfectly well done and medium
all at once. Yeah, that's.
It that knife is having to do a fair bit of work to get through
there, even when he's holding it like it's bouncy bro.
So it's a very lean cut and there's little to no fat in the
cart to add moisture to the meat.
But if you had to cook this, how would you cook it?
Probably a. Little bit lower and probably a
reverse seer, yeah. Well, personally I would cook it
at under 200 F would be how I cook it for as long as it takes
to hit 120 F And then I'd rest it for 30 minutes and then crank
whatever I'm cooking on the combi oven in this case to as
high as it goes and then put it back in for a couple of minutes
just to get that crust and bark right.
I reckon he's gonna thinly slice this and put it on roast gravy
rolls. Now, I think the mistake that
he's made is he's just cooked at a too hot a temperature for too
short amount of time. So he's kind of like overcooked
the outside and the middle is fine.
Like he's probably got a probe in it and the middle's fine.
But to get the middle fine, he's had to overcook the outside.
So I think this is where a reverse sear or a forward sear
comes into play where you cook at some point it had a lower
temperature for a long period of time to get it coast to Coast
Pink and then smash it with high heat.
So a lot of times people will cook a steak high heat, throw it
in the oven, and a lot of times people will put it in a BBQ or a
combi oven at really low temperature until it's cooked
and then smash the outside. And I think if he kind of wants
to like improve on his comment section, maybe he can kind of
drop the cockiness a little bit like, well, it's not.
A race. He's putting the temperature
probe in the middle and getting it to the right internal as
quick as he fucking can. That's what's happening here.
He's like he's aiming for that 5560°C internal.
He'd get in there in fucking 14 minutes and he thinks it's a
race. Yeah, but slow down a bit.
You can get that thing coast to coast pink if you literally cook
it at a lower temperature. And you can still get that nice
barky crust by just turning it up really, really, really hot
and putting it back in for a couple of minutes.
Yeah, look, it's not really a fail.
I'd still fucking eat it. Like you said, cut it thin, put
it with some gravy. I'd still eat it happily.
That's. It you shit cunts and chefs as
he would say all right. We are done.
What's that, Episode 7? 27 one we are.
Getting close to 120. 3 left. We've got meat stock coming up.
Meat stocks. Coming up couple of weeks.
We've just had Easter, so all the festivities are in the
revision mirror and the business end is in front of us.
So yeah, Toowoomba coming up, Gibsland straight after, then a
couple of weeks off and Sydney baby.
And then we're done for the year.
I bet you we're not. I bet you.
We're not. We've still got another 20
episodes to go still. Got all the episodes to do and
all the all the other. The thing is, is when our quiet
season starts, it's summer in the US, summer in the UK.
So they're all sort of getting up and about and you know, a lot
of people still come to us for their exposure and that sort of
thing and we're all about it. Make sure you get your tickets
to all the meat stock, whatever 1 you want to get to.
Fire Kitchen is a must. It's amazing line up this year,
the season live on stage on the Friday at Sydney.
We're starting to get that all sort of planned and what we're
going to do. And yeah, we want to treat the
crowd as the comments section, so if you can get along for
that, that'd be great. Let's fill the hall.
And yeah, how nervous are you? Very.
Very, because people don't realise this, but you're
naturally charismatic and funny and I'm not.
I've got to fucking read off a computer screen.
That's just the making computer. With you, mate, you'll be right,
all right. Well, look, I really enjoy what
we're doing. We're having fun.
Can I just say this as well, because I manage a lot of the
DMS, there is the next three episodes of content sitting
there ready to go. So if you've sent something in,
chances are it's going to be on a future episode.
We have some heavy hitting BBQ restaurants that have asked you
to rate their platter. We have refrained from doing
them back-to-back because we don't want it to be a
competition. But there's a lot coming up and
you're going to be surprised at who they are.
Yeah, that's. It but don't stop sending stuff
in. We do have to sort of steamroll
a heap of episodes backlogged because of how busy we're going
to be with Easter moving house meat stocks coming up.
But yeah, we're not sleeping, no.
Having fun. That's it.
Like, subscribe, do the things. See you next Tuesday.