1 00:00:00,320 --> 00:00:03,760 Right, it's episode 91 and you're cooking pig wings. 2 00:00:03,760 --> 00:00:06,080 Pig wings, mate. Yeah, they're all the rage in 3 00:00:06,080 --> 00:00:08,560 the States at the moment. So I hit up the Local Butcher to 4 00:00:08,560 --> 00:00:10,280 help me out and more on that later. 5 00:00:10,320 --> 00:00:11,400 All right, do you want to stay to the end? 6 00:00:11,400 --> 00:00:13,520 If you want to know how to cook pig wings. 7 00:00:13,520 --> 00:00:16,360 Yes, stay to the very end. All right, let's get started. 8 00:00:17,240 --> 00:00:20,120 Hey this is Rosie from Bad Ass Barbecue in Sydney Australia and 9 00:00:20,120 --> 00:00:23,200 you are watching the Baddest Motherfuckers in World BBQ J and 10 00:00:23,200 --> 00:00:26,280 Psy on the Under Season BBQ show get into it. 11 00:00:26,760 --> 00:00:29,880 Did he miss the camera? Did he's rub throw you? 12 00:00:30,240 --> 00:00:32,000 Don't you don't look like a bad motherfucker. 13 00:00:32,240 --> 00:00:33,880 Me. Look how Larry your shirt is. 14 00:00:33,880 --> 00:00:35,880 Shiny happy people holding hands. 15 00:00:36,160 --> 00:00:38,800 Sad boy. Alright, so that's bad ass Rose 16 00:00:38,800 --> 00:00:41,880 and a true story. He taught me how to barbecue. 17 00:00:42,000 --> 00:00:45,000 Mate, this guy has been there from the start. 18 00:00:45,560 --> 00:00:49,320 Everyone who's ever done BBQ I'm pretty sure knows Rosie and he's 19 00:00:49,320 --> 00:00:51,760 still doing it, and he's still doing it fucking well. 20 00:00:51,760 --> 00:00:54,520 And what a legend of a human. Yeah, he is. 21 00:00:54,520 --> 00:00:56,800 He's a great character. So he probably doesn't know that 22 00:00:56,800 --> 00:01:00,040 about me, but I had a Weber Smoky Mountain, and I couldn't 23 00:01:00,160 --> 00:01:03,440 for the life of me figure out how to set up the firebox 24 00:01:03,440 --> 00:01:05,720 properly. Now, at the time, he had a GoPro 25 00:01:05,720 --> 00:01:08,760 strapped to his head and he filmed POV's setting up the 26 00:01:08,760 --> 00:01:11,160 charcoal basket and managing temps. 27 00:01:11,160 --> 00:01:14,960 And well, YouTube wasn't really a thing at that time 15 years 28 00:01:14,960 --> 00:01:17,560 ago. From that point on, after I'd 29 00:01:17,560 --> 00:01:21,040 watched his video because he showed me, I kind of figured BBQ 30 00:01:21,040 --> 00:01:24,000 out the Minion method specifically, and I probably 31 00:01:24,000 --> 00:01:26,840 would have just got frustrated and given up without watching 32 00:01:26,840 --> 00:01:29,440 the video that he created. Yeah, I mean, we've all been 33 00:01:29,440 --> 00:01:31,160 there. I think I'd learnt on the same 34 00:01:31,160 --> 00:01:34,680 BBQ that you had because I inherited it from you. 35 00:01:34,680 --> 00:01:37,160 But yeah, the first time you just thought, why the fuck is 36 00:01:37,160 --> 00:01:40,760 this thing running at 600? You know, why is my water pan 37 00:01:40,760 --> 00:01:43,200 empty? And it's, yeah, it's because you 38 00:01:43,200 --> 00:01:46,080 do need a bit of help, because these things don't come with 39 00:01:46,080 --> 00:01:47,480 instruction methods. Really. 40 00:01:47,480 --> 00:01:50,080 Rosie's been doing it well since way back. 41 00:01:50,160 --> 00:01:53,680 Yeah, he was a early pioneer, so he has a great Instagram badass 42 00:01:53,680 --> 00:01:54,840 Rose. Go give him a follow. 43 00:01:54,840 --> 00:01:57,360 I'm a big fan and I have been for 15 years. 44 00:01:57,360 --> 00:01:59,240 Fan of the content, fan of the bloke. 45 00:01:59,560 --> 00:02:01,720 All right, let's move on. What is in this episode? 46 00:02:01,800 --> 00:02:05,440 Right now we are delving into the world of butter science. 47 00:02:05,560 --> 00:02:09,720 We've also got a new method of cooking brisket and Meet the pit 48 00:02:09,720 --> 00:02:14,560 Masters has taken us to Vietnam. Baby Saigon now Sai here. 49 00:02:15,120 --> 00:02:18,320 That's a good bad joke. All right, let's move on to our 50 00:02:18,320 --> 00:02:22,080 dishes of the week now. This video got nearly 8 million 51 00:02:22,080 --> 00:02:23,080 views. Let's watch. 52 00:02:28,120 --> 00:02:39,840 Yum that end piece. Right. 53 00:02:39,840 --> 00:02:43,400 So it was sent to us by Daniel Pride from Flat Cap Barbecue, 54 00:02:43,400 --> 00:02:46,240 and he said this video divided the Internet. 55 00:02:46,560 --> 00:02:49,200 The comments section went wild. What's happening? 56 00:02:49,400 --> 00:02:52,280 Well, he's got a beautifully reversed seared. 57 00:02:52,280 --> 00:02:55,520 Is that a whole Scotch there going on a bit of a cube roll? 58 00:02:55,840 --> 00:02:57,040 Yeah. So what he's done there, he's 59 00:02:57,040 --> 00:03:00,560 got the beautifully reversed seared whole Scotch there. 60 00:03:00,560 --> 00:03:03,040 He's smoked it. He's then portioned up the 61 00:03:03,040 --> 00:03:05,720 individual steaks and then before he's hitting them on the 62 00:03:05,720 --> 00:03:09,920 hot coals for the final part of the cooking process, he's dip 63 00:03:09,920 --> 00:03:13,160 them in some beautifully clarified butter there, which 64 00:03:13,200 --> 00:03:16,920 has accelerated the flames. That just looks so good bro. 65 00:03:16,920 --> 00:03:20,040 So, he said the trick is you smoke the butter first, so it's 66 00:03:20,040 --> 00:03:21,720 clarified which you picked up as well. 67 00:03:21,960 --> 00:03:25,320 It was smoked in the kamado for an hour and that separates the 68 00:03:25,320 --> 00:03:28,520 milk solids and evaporates some of the water content, making it 69 00:03:28,520 --> 00:03:31,440 perfect for adding charred goodness to the steaks. 70 00:03:31,920 --> 00:03:33,480 So a lot of people thought the butter would burn. 71 00:03:33,560 --> 00:03:36,240 But burnt butter's a thing too. Yeah, but you can over burn 72 00:03:36,240 --> 00:03:39,560 butter as well. 100% you can, but also too, these steaks are 73 00:03:39,560 --> 00:03:42,200 pretty well perfectly cooked before they're getting that 74 00:03:42,200 --> 00:03:45,720 final sear anyway, so the whole point of the reverse sear is to 75 00:03:45,720 --> 00:03:49,120 get the steak cooked to your liking perfectly, then just 76 00:03:49,120 --> 00:03:51,840 building a crust so that it's just amazing all the way 77 00:03:51,840 --> 00:03:53,440 through. Yeah, well, he's saying the 78 00:03:53,440 --> 00:03:57,240 trick is you smoke the butter, you clarify it, you separate the 79 00:03:57,240 --> 00:04:00,000 milk solids, you evaporate some of the water content, and then 80 00:04:00,000 --> 00:04:03,800 it doesn't burn. Yeah, so he doesn't claim credit 81 00:04:03,800 --> 00:04:05,680 for it, he says. I've got this idea from Chef 82 00:04:05,680 --> 00:04:09,280 Eric from Commando Joe and it's a banger and it's worth trying. 83 00:04:09,520 --> 00:04:12,920 That looks good, you just have to tie your beard and your 84 00:04:12,920 --> 00:04:14,920 eyebrows back. All right, so if it's endorsed 85 00:04:14,920 --> 00:04:19,040 by Chef Eric from Commando Joe, it's legitimate because he's a 86 00:04:19,040 --> 00:04:20,680 gun. The man can hang. 87 00:04:21,000 --> 00:04:23,640 All right, so Papa Jim in the comments said you've got a great 88 00:04:23,640 --> 00:04:26,800 slice of prime rib. Why put it on a grill to cook it 89 00:04:26,800 --> 00:04:29,920 some more? And that got 1300 likes. 90 00:04:30,800 --> 00:04:33,800 Well, that's the thing. Steak preferences like assholes. 91 00:04:34,200 --> 00:04:36,880 We've all got one. We don't necessarily care for 92 00:04:36,880 --> 00:04:40,160 what someone else's tastes like. Well, you know which asshole of 93 00:04:40,160 --> 00:04:42,600 a steak I don't like. That steak Because it's not 94 00:04:42,600 --> 00:04:44,400 yours. A fucking prime rib. 95 00:04:44,520 --> 00:04:48,440 So this is a typical American traditional steakhouse prime 96 00:04:48,440 --> 00:04:50,640 rib. It's normally cooked in an oven. 97 00:04:50,840 --> 00:04:53,280 They cut them into steaks and they serve it medium rare. 98 00:04:53,440 --> 00:04:56,680 Boring. I got this served to me at a 99 00:04:56,680 --> 00:05:00,720 steakhouse in Denver once called Del Fresco's, and I was mortar 100 00:05:00,800 --> 00:05:02,240 fight. I'm like, you've got to fucking 101 00:05:02,240 --> 00:05:05,680 cook it. And I don't mean the pinkness, I 102 00:05:05,680 --> 00:05:08,880 mean it needed a crust. Well, there's a bit of a talking 103 00:05:08,880 --> 00:05:12,040 point happening in the world of meat cooking pretty heavily at 104 00:05:12,040 --> 00:05:14,200 the moment. And it's basically saying that 105 00:05:14,200 --> 00:05:18,120 we've all been cooking prime rib, or Scotch fillet as we call 106 00:05:18,120 --> 00:05:20,120 it here without the bone wrong for so long. 107 00:05:20,120 --> 00:05:23,440 Because you're spending so much time getting this muscle here 108 00:05:23,440 --> 00:05:27,000 cooked perfectly, you're ruining the best part of what everyone 109 00:05:27,000 --> 00:05:28,840 thinks is the best part of the prime rib. 110 00:05:28,840 --> 00:05:32,840 So that's where the reverse seer can actually aid you in that. 111 00:05:32,840 --> 00:05:36,680 But yeah, a lot of guys now are saying no, separate this bit 112 00:05:36,680 --> 00:05:38,760 off. Cook it separately, almost like 113 00:05:38,760 --> 00:05:41,880 a flat iron, and you've got two different types of steak in a 114 00:05:41,880 --> 00:05:43,880 prime rib. Right, so break it apart. 115 00:05:44,080 --> 00:05:45,920 Basically like. You would a big rump and take 116 00:05:45,920 --> 00:05:48,440 the pecana off it, essentially. Yeah, all right. 117 00:05:48,440 --> 00:05:51,040 But for me, this is like brisket with our bark. 118 00:05:51,360 --> 00:05:53,120 It lacks flavour without a decent crust. 119 00:05:53,120 --> 00:05:54,920 That's my opinion. You've got to cover it in bloody 120 00:05:54,920 --> 00:05:57,800 horseradish or something else to make it taste any good. 121 00:05:58,640 --> 00:06:01,040 But I get why people do it, because they want the texture. 122 00:06:01,480 --> 00:06:03,480 It's almost a bit of a chef flex in it. 123 00:06:03,480 --> 00:06:05,880 It's like, oh look how pink mine still is. 124 00:06:06,200 --> 00:06:09,760 So what would you prefer? Would you prefer a prime rib 125 00:06:09,760 --> 00:06:12,320 like what we just showed up on the screen, or would you prefer 126 00:06:12,320 --> 00:06:15,240 a crust on your rib eye? And now's probably a good time 127 00:06:15,240 --> 00:06:18,160 to say that we're gonna have a poll on our YouTube every week, 128 00:06:18,160 --> 00:06:20,520 starting with this one. Hell yeah, I'm pretty sure the 129 00:06:21,000 --> 00:06:25,120 the charred section's gonna come storming home in a landslide. 130 00:06:25,120 --> 00:06:28,000 But those prime ribs are very popular in America. 131 00:06:28,000 --> 00:06:30,120 Yeah, well, the guy got 1300 likes. 132 00:06:30,600 --> 00:06:32,920 Yeah, right. Maybe we should just bring it 133 00:06:32,920 --> 00:06:35,640 down to a fight. That's a poll. 134 00:06:35,680 --> 00:06:38,040 It's going on YouTube. Check out YouTube for the poll. 135 00:06:38,040 --> 00:06:40,080 Way more diplomatic. All right, next. 136 00:06:40,080 --> 00:06:43,600 This is a series of photos sent in to us by Benjamin Ryan, known 137 00:06:43,600 --> 00:06:47,040 as Sans Couth, and he says I cooked recently for my son's 138 00:06:47,040 --> 00:06:48,480 birthdays. I love it. 139 00:06:48,480 --> 00:06:52,160 If you guys could rate my BBQ. They have some good looking baby 140 00:06:52,160 --> 00:06:54,760 back ribs man. So his son's birthday. 141 00:06:55,040 --> 00:06:58,520 His son must love BBQ. Yeah, must have a a very, very 142 00:06:58,520 --> 00:07:01,600 well developed palette for those flavour profiles. 143 00:07:01,600 --> 00:07:04,360 All right, so these look like some great pork belly burnt 144 00:07:04,360 --> 00:07:06,520 ends. And I know we're not allowed to 145 00:07:06,520 --> 00:07:09,760 call them burnt ends, but it just sounds better. 146 00:07:09,800 --> 00:07:13,080 They look somewhat burnt and Andy to me. 147 00:07:13,080 --> 00:07:15,480 All right, and these are great looking ribs too, by the way. 148 00:07:15,480 --> 00:07:18,640 And he says he cooked all of this barbecue on a meal scale 94 149 00:07:18,640 --> 00:07:21,200 for his son's birthday. How good would that be having a 150 00:07:21,200 --> 00:07:24,400 meal scale in the background? Those guys don't miss, do they? 151 00:07:24,600 --> 00:07:27,920 No, they build them so well. And this is a reminder too. 152 00:07:27,920 --> 00:07:30,640 Tuffy has a few new videos dropping on Tuffy Stone's 153 00:07:30,680 --> 00:07:33,160 YouTube channel and one of them is going to be on mil scale and 154 00:07:33,160 --> 00:07:35,920 it probably will drop by the time this episode is out. 155 00:07:36,040 --> 00:07:39,840 Hell yeah, I made the mistake of going right down the mil scale 156 00:07:39,880 --> 00:07:42,760 rabbit hole and then realising I'll probably never get to own 157 00:07:42,760 --> 00:07:46,200 one because it would cost about $20,000 just to ship them here. 158 00:07:46,280 --> 00:07:48,720 Yeah, that's just freight. Yeah, we could just all chip in 159 00:07:48,720 --> 00:07:50,880 and get a big container though. A mil. 160 00:07:50,880 --> 00:07:51,840 Scale container? A mil. 161 00:07:51,840 --> 00:07:54,240 Scale container. Yeah, I'll go over there, paint 162 00:07:54,240 --> 00:07:56,520 some stuff on their walls and just do a trade. 163 00:07:56,840 --> 00:07:59,440 Right, these are some great looking pork ribs and that 164 00:07:59,440 --> 00:08:01,680 brisket is on point. He certainly knows what he's 165 00:08:01,680 --> 00:08:05,160 doing, and he says he's a freelance backyard pit master in 166 00:08:05,160 --> 00:08:06,760 Houston, TX. Sick. 167 00:08:06,880 --> 00:08:09,800 So this is basically, if you're living in Texas, this is what 168 00:08:09,800 --> 00:08:12,400 you do on a birthday, right? You know, like for me it's a 169 00:08:12,400 --> 00:08:16,280 pizza party, but in Texas it's a fucking BBQ. 170 00:08:16,840 --> 00:08:19,440 So this to me looks like a perfect piece of flat. 171 00:08:20,320 --> 00:08:21,840 What I wouldn't give to eat that right now. 172 00:08:21,840 --> 00:08:23,000 It's. Just glistening. 173 00:08:23,240 --> 00:08:25,520 It's just begging. You just eat me, Jake. 174 00:08:26,440 --> 00:08:28,120 So he says. I've been working on a menu to 175 00:08:28,120 --> 00:08:31,040 hopefully do some pop ups soon. Sick. 176 00:08:31,440 --> 00:08:33,559 So that was it. No platter shots. 177 00:08:33,559 --> 00:08:36,799 He just sent the barbecue. And I said, hey, you know, if 178 00:08:36,799 --> 00:08:39,039 you're going to rate it, you probably need a, you know, like 179 00:08:39,039 --> 00:08:41,880 a platter of it all together. And he said, unfortunately, 180 00:08:41,880 --> 00:08:43,360 there was a crowd around me waiting. 181 00:08:43,360 --> 00:08:46,640 So I was slicing and serving. I'll put a tray together for you 182 00:08:46,640 --> 00:08:48,120 guys soon. But he didn't take a photo. 183 00:08:48,520 --> 00:08:51,480 We just got word from the from the boss upstairs. 184 00:08:51,480 --> 00:08:54,400 The score's got to wait the scores there. 185 00:08:54,520 --> 00:08:57,440 There'll be no score given until the platter arrives. 186 00:08:57,800 --> 00:08:58,880 So he's gonna have to do it again. 187 00:08:58,880 --> 00:09:00,880 He's. Gonna have to do a platter. 10. 188 00:09:01,880 --> 00:09:04,560 10 out of 10. Well, he might have to wait till 189 00:09:04,560 --> 00:09:07,840 his son's third birthday to get you another platter, but this is 190 00:09:07,840 --> 00:09:10,160 his son and he just turned 2. Happy birthday. 191 00:09:10,520 --> 00:09:14,200 Wow, fresh set of teeth. But you wouldn't need it for 192 00:09:14,200 --> 00:09:17,080 half that BBQ though. It could be your first birthday 193 00:09:17,080 --> 00:09:18,760 mate and you'd still devour that. 194 00:09:18,760 --> 00:09:22,560 My middle daughter Coco, her first solid was low and slow 195 00:09:22,560 --> 00:09:25,800 brisket because my wife was like oh I've been reading up and you 196 00:09:25,800 --> 00:09:28,520 know, they say that you know pureed brisket is good for them. 197 00:09:28,520 --> 00:09:32,240 So I just gave her a piece of low and slow brisket from black 198 00:09:32,240 --> 00:09:34,160 iron smokers back in the days or something. 199 00:09:34,160 --> 00:09:35,720 Yeah, it's all good. And she liked it. 200 00:09:35,760 --> 00:09:37,720 She loved it. Alright, imagine that for your 201 00:09:37,720 --> 00:09:40,480 first solar. Just the salt, the fat, the 202 00:09:40,480 --> 00:09:42,280 smokiness. Norm Norm norm. 203 00:09:42,400 --> 00:09:45,200 I wanna say presses might have been a lamb cutlet. 204 00:09:45,520 --> 00:09:48,440 Yeah, that's a good one too, because it's a good hands free 205 00:09:48,440 --> 00:09:50,440 one for you. You don't have to feed them, you 206 00:09:50,440 --> 00:09:53,360 just give them the cutlet. Gotta make sure that bone 207 00:09:53,360 --> 00:09:55,240 doesn't cause the coordination's not there. 208 00:09:55,240 --> 00:09:57,480 Those bones can get a bit close to the eyes. 209 00:09:57,480 --> 00:10:00,560 But yeah, lamb cutlets are a good one for the kids learning 210 00:10:00,560 --> 00:10:03,600 how to eat. Alright, this is exceptional BBQ 211 00:10:03,800 --> 00:10:07,000 through and through, but you can't give it a score because 212 00:10:07,640 --> 00:10:10,320 it's not a complete set. Yeah, it's Rate my Platter. 213 00:10:10,560 --> 00:10:15,240 Well it's not it's rate my BBQ but anyway, exceptional BBQ. 214 00:10:15,240 --> 00:10:17,400 But do yourself a favour, send us in a platter. 215 00:10:17,400 --> 00:10:19,920 We'd love for Side to give you a score if it looks great. 216 00:10:20,040 --> 00:10:24,240 Yeah and how good is it for like kids 2nd birthday to do this on 217 00:10:24,240 --> 00:10:26,200 your dad? All right, while we're here, all 218 00:10:26,200 --> 00:10:28,760 of those photos that were taken looked great, by the way, and 219 00:10:28,760 --> 00:10:33,200 they were taken by Jose Palomo and he's from Reserved Table 220 00:10:33,200 --> 00:10:35,720 Studio and these are some of his other photos. 221 00:10:36,160 --> 00:10:37,440 Amazing. That's a platter. 222 00:10:37,440 --> 00:10:39,760 That's a platter. That's a high-ranking. 223 00:10:40,600 --> 00:10:43,560 So he's a Houston based photographer for restaurants. 224 00:10:44,240 --> 00:10:47,120 So sick. So you can check out his work at 225 00:10:47,120 --> 00:10:49,440 Reserved Table Studio on Instagram. 226 00:10:50,000 --> 00:10:52,160 Amazing. Imagine that though, like, 227 00:10:52,160 --> 00:10:54,320 you've fallen over a good BBQ over there, aren't you? 228 00:10:54,520 --> 00:10:55,880 Yeah, it's everywhere now. Yeah. 229 00:10:56,360 --> 00:11:00,840 Alright, next. Speaking of pizza parties and 230 00:11:00,840 --> 00:11:02,920 birthday catering, this is me last weekend. 231 00:11:02,920 --> 00:11:06,120 This is our dish of the week. Don't you own a fucking Gozni? 232 00:11:06,440 --> 00:11:10,200 Mate, I had 30 kids at my daughter's 7th birthday. 233 00:11:10,480 --> 00:11:14,080 Happy birthday Elkie. She's gone from six to seven on 234 00:11:14,080 --> 00:11:17,440 the 6th of the 7th. So yeah, love you darling. 235 00:11:17,440 --> 00:11:20,160 But yeah, this was our last minute. 236 00:11:20,200 --> 00:11:22,640 No birthday parties this year, but we did. 237 00:11:22,640 --> 00:11:26,000 We ended up telling her to invite some of her friends. 30 238 00:11:26,000 --> 00:11:29,120 kids plus parents showed up. So Domino's down the road. 239 00:11:29,200 --> 00:11:32,560 Code was our saviour, right? And some red cordial. 240 00:11:33,080 --> 00:11:36,000 No, no red cordial mate, just apple juice poppers. 241 00:11:36,200 --> 00:11:38,000 Oh. Nice, you're a classy parent. 242 00:11:38,200 --> 00:11:39,880 Yeah mate, real good for you all. 243 00:11:40,800 --> 00:11:43,960 Right, let's move on to failed or nailed. 244 00:11:43,960 --> 00:11:47,040 And this is another one you sent me, and let's watch. 245 00:11:49,120 --> 00:11:52,120 How's the technique? This is like the elevated 246 00:11:52,120 --> 00:11:55,640 stuffed crust here. So this was posted by Capital 247 00:11:55,640 --> 00:11:59,680 Pizzas in Brazil and they say because a special pizza deserves 248 00:11:59,760 --> 00:12:04,320 a crust worthy of it. At at first glance you're like, 249 00:12:04,320 --> 00:12:08,920 oh, how horrible is that shitty American looking yellow cheese? 250 00:12:09,360 --> 00:12:13,520 But then olmate has just the angel's touch and he's basically 251 00:12:13,520 --> 00:12:16,480 almost looks like he's braided it to turn it into the most 252 00:12:16,480 --> 00:12:20,040 beautiful uniform stuffed crust. And this isn't a one off. 253 00:12:20,040 --> 00:12:23,400 This is this guy's daily crust. So I think you're right. 254 00:12:23,400 --> 00:12:26,840 It looks like processed cheese turned into a tube and then 255 00:12:26,840 --> 00:12:30,000 they've used it inside a pizza crust and it's been beautifully 256 00:12:30,000 --> 00:12:32,480 presented. And you are saying this is 257 00:12:32,800 --> 00:12:34,400 nailed? I reckon it's nailed. 258 00:12:34,400 --> 00:12:36,800 If it was me, it'd be a fucking cow's only by now. 259 00:12:36,800 --> 00:12:38,080 Did you? Call that at the start. 260 00:12:38,080 --> 00:12:40,240 Or did I just gloss over? That you just glossed over it 261 00:12:40,240 --> 00:12:43,160 mate, you didn't get a chance. So it's is it nailed or it's not 262 00:12:43,240 --> 00:12:45,560 fucking nailed? All right, so you don't think 263 00:12:45,560 --> 00:12:47,080 this is too much cheese for a crust? 264 00:12:47,080 --> 00:12:48,320 That was a lot of fucking cheese. 265 00:12:48,480 --> 00:12:50,640 I don't think so, and I'm not a cheese eater. 266 00:12:50,880 --> 00:12:53,560 All right, so I went looking to see what the actual pizzas look 267 00:12:53,560 --> 00:12:55,840 like. Then this one is a balance of 268 00:12:55,840 --> 00:12:59,040 savoury, sweet and sour. They say it's a juicy pork loin, 269 00:12:59,280 --> 00:13:03,280 crispy bacon, pineapple, catch you piri are original, which is 270 00:13:03,280 --> 00:13:05,840 a Brazilian cream cheese, and then the lightness of the 271 00:13:05,840 --> 00:13:08,400 Margarita and I think that's the other half of the pizza. 272 00:13:09,120 --> 00:13:11,400 He's gone heavy on that pulled pork there, ain't he? 273 00:13:11,600 --> 00:13:13,880 Good looking pizzas. Give me the cheese. 274 00:13:14,600 --> 00:13:18,840 Like the techniques there could just be all fucking, you know? 275 00:13:18,840 --> 00:13:21,280 The dough doesn't look like it's risen much at all there. 276 00:13:22,280 --> 00:13:24,800 Mortadella it. Looks undercooked. 277 00:13:25,160 --> 00:13:29,680 It does. They got scared as soon as the 278 00:13:29,680 --> 00:13:31,920 slightest bit of Browning happened on the edge of that 279 00:13:31,920 --> 00:13:34,000 pizza and they called it a day. Yeah, that's it. 280 00:13:34,000 --> 00:13:37,120 So I put it in a fucking hot stone oven bro. 281 00:13:37,560 --> 00:13:40,440 So and if you're wondering, they also do dessert pizzas and they 282 00:13:40,440 --> 00:13:43,160 have replaced the cheese with chocolate and done the same 283 00:13:43,160 --> 00:13:45,800 thing. Look at his technique of folding 284 00:13:45,800 --> 00:13:47,800 that crust though. What an Angel. 285 00:13:47,960 --> 00:13:52,240 What an Angel. He's got the classic tiger 286 00:13:52,240 --> 00:13:55,680 behind the leaf tattoo. Done that a few times. 287 00:13:56,560 --> 00:14:00,160 So they also do dessert pizzas and this is a pink strawberry 288 00:14:00,160 --> 00:14:03,280 cream chocolate drizzle, fresh strawberries, wafer roll 289 00:14:03,280 --> 00:14:06,680 biscuits, pink and white sweets and a red strawberry sauce. 290 00:14:07,120 --> 00:14:11,520 Dessert pizzas are great until you try one just like, ah yeah 291 00:14:11,520 --> 00:14:16,080 that's pretty shit and I fucking love pizza. 292 00:14:16,160 --> 00:14:18,400 You know what I do? I finish strong with a slice of 293 00:14:18,400 --> 00:14:20,120 ham and pineapple for my dessert. 294 00:14:20,120 --> 00:14:20,960 That's dessert. That's. 295 00:14:21,080 --> 00:14:23,840 Dessert, bro. All right, this is a pistachio 296 00:14:23,840 --> 00:14:26,000 dessert pizza. Apparently they can do up to 297 00:14:26,000 --> 00:14:29,040 489. It's very specific pizzas 298 00:14:29,040 --> 00:14:32,200 delivered in just one day. They get 4.7 out of five stars 299 00:14:32,200 --> 00:14:34,880 on Google reviews and it looks over the top to me, but those 300 00:14:34,880 --> 00:14:37,040 numbers are solid. Yeah, it's still nailed just 301 00:14:37,040 --> 00:14:40,240 because of his technique alone. Now here's the thing I noticed 302 00:14:40,240 --> 00:14:42,600 when I was sort of researching this segment is they're called 303 00:14:42,600 --> 00:14:46,440 capital pizzas in Brazil, and there's a few of them, but only 304 00:14:46,440 --> 00:14:48,000 one of them does the crust like this. 305 00:14:48,200 --> 00:14:51,000 Yeah, you'd hate to know that. You know, you show up for your 306 00:14:51,000 --> 00:14:53,880 first day on the job and the training is to get that crust 307 00:14:53,880 --> 00:14:56,640 like that every time. It's like trying to pull a 308 00:14:56,640 --> 00:14:59,440 rosetto on your first day being a barista. 309 00:14:59,520 --> 00:15:02,440 Yeah, it's funny, back in the old coffee training day, if you 310 00:15:02,440 --> 00:15:05,360 go into someone, you know, they've only just started making 311 00:15:05,360 --> 00:15:07,000 coffee. And it's like, right, What do 312 00:15:07,000 --> 00:15:08,840 you want to learn today? Latte art. 313 00:15:08,840 --> 00:15:10,480 Just teach me how to make latte art. 314 00:15:10,600 --> 00:15:11,160 Yeah. Cool. 315 00:15:11,400 --> 00:15:13,080 How's your coffee, mate? Fucking great. 316 00:15:13,200 --> 00:15:15,200 Pull me a shot. Garbage, right? 317 00:15:15,240 --> 00:15:16,680 We're starting at the and bottom. 318 00:15:16,680 --> 00:15:20,000 We're not even doing milk today. You got to get your shot. 319 00:15:20,000 --> 00:15:22,840 Right, you can't build a house on the shaky foundation, mate. 320 00:15:23,080 --> 00:15:24,680 All right, ready. You're going to watch this one 321 00:15:24,680 --> 00:15:27,000 and tell me whether you think it's nailed or failed. 322 00:15:27,280 --> 00:15:32,160 Hit me. Oh look, from first glance it's 323 00:15:32,160 --> 00:15:35,240 got to be a fail. But I mean, I have been known to 324 00:15:35,240 --> 00:15:37,480 be proven wrong. What's happening? 325 00:15:37,800 --> 00:15:41,080 It's a beautiful looking brisket that could have done with a 326 00:15:41,080 --> 00:15:44,480 little bit more trimming but you know, we don't judge here. 327 00:15:44,480 --> 00:15:49,160 But they've thrown it straight directly over some ashed over 328 00:15:49,160 --> 00:15:52,840 coals and there's a bit of flamage going on there and then 329 00:15:52,840 --> 00:15:54,920 the lid's been dropped, so we'll never know. 330 00:15:55,160 --> 00:15:56,280 Right. So it's pretty wild. 331 00:15:56,280 --> 00:15:59,120 It was posted by Tessa Malone, six, who was a chef. 332 00:15:59,280 --> 00:16:02,840 OK. She says beef Biscuit Bay worth 333 00:16:02,880 --> 00:16:05,600 every bite. Well then show me the end result 334 00:16:05,600 --> 00:16:09,120 mate, I could be horribly wrong. Well, she did have to turn the 335 00:16:09,120 --> 00:16:12,400 comments off. So normally you would not see 336 00:16:12,400 --> 00:16:15,120 that huge brisket cooking directly over the charcoal with 337 00:16:15,120 --> 00:16:17,960 flames up all around it. It's not how many people would 338 00:16:17,960 --> 00:16:19,960 cook a brisket. We touch on this all the time 339 00:16:19,960 --> 00:16:24,160 that a lot of chefs get humbled by BBQ because the rules are a 340 00:16:24,160 --> 00:16:27,840 bit different and and one of my best mates in Tassie, he 341 00:16:27,840 --> 00:16:31,320 messaged me once saying oh I'm going to give this BBQ thing a 342 00:16:31,320 --> 00:16:33,520 bit of a whirl. He was a really good chef and he 343 00:16:33,520 --> 00:16:37,160 sent me a video of him with a beautiful big Wagyu Tassie 344 00:16:37,160 --> 00:16:41,120 brisket and he dropped it straight on the griddle, eat it 345 00:16:41,400 --> 00:16:43,040 and then just popped it in the oven. 346 00:16:43,040 --> 00:16:45,680 And I was like, oh OK, I haven't seen that method before. 347 00:16:45,680 --> 00:16:48,320 And I messaged him the next day and I said how did your brisket 348 00:16:48,320 --> 00:16:49,840 go mate? And he said, don't want to talk 349 00:16:49,840 --> 00:16:53,000 about it, but that's what you used to do. 350 00:16:53,000 --> 00:16:55,960 Like, you know, for eye fillet or something like that. 351 00:16:55,960 --> 00:16:59,040 If you're cooking like a whole steak before, everyone was 352 00:16:59,040 --> 00:17:01,480 transfixed by the reverse sear method. 353 00:17:01,520 --> 00:17:04,880 Quite often you would sear it on the outside and then finish it 354 00:17:04,880 --> 00:17:07,200 in the oven. So he's treated a brisket like a 355 00:17:07,200 --> 00:17:09,560 steak and it just hasn't worked out for him. 356 00:17:09,800 --> 00:17:12,119 Yeah, well, I think she's done a similar thing here. 357 00:17:12,119 --> 00:17:16,040 I think she's cooked it hot and fast in the barbecue and what 358 00:17:16,040 --> 00:17:18,520 everyone was saying is basically it's going to burn before it 359 00:17:18,520 --> 00:17:20,720 cooks because it's such a thick cut of meat. 360 00:17:20,720 --> 00:17:23,319 And that could have been why she left all that fat on there to 361 00:17:23,319 --> 00:17:26,160 sort of insulate it. Texas isn't the only place that 362 00:17:26,160 --> 00:17:29,160 cooks brisket, so it could just not be a BBQ brisket. 363 00:17:29,280 --> 00:17:31,440 So I went digging on her other post. 364 00:17:31,520 --> 00:17:34,000 Now we listen. We don't judge, OK? 365 00:17:34,000 --> 00:17:36,080 We judge. We fucking oath we judge. 366 00:17:36,680 --> 00:17:38,760 I found this and it's the same deal. 367 00:17:38,760 --> 00:17:41,840 It's a huge chunk of meat she's cooking on the same BBQ cooking 368 00:17:41,840 --> 00:17:43,720 over the coals, but it doesn't look burnt. 369 00:17:44,240 --> 00:17:46,480 Is that a sausage that fell off though in the Coles? 370 00:17:46,480 --> 00:17:49,960 When she sort of goes around the side there where it's gonna come 371 00:17:49,960 --> 00:17:51,960 back? It's a sausage in the Coles, 372 00:17:51,960 --> 00:17:53,520 bro. It's like she's like MMM, little 373 00:17:53,520 --> 00:17:55,360 snack fuck. Dropped it. 374 00:17:56,960 --> 00:17:59,120 What is that like a giant being fucking? 375 00:17:59,440 --> 00:18:01,600 I don't think it's a brisket. It might be a huge rump. 376 00:18:01,600 --> 00:18:04,120 I'm not sure what it is, but the point is. 377 00:18:04,120 --> 00:18:07,800 This sausage. She's also cooking this huge 378 00:18:07,800 --> 00:18:10,640 chunk of meat over the coals directly and it doesn't look 379 00:18:10,640 --> 00:18:12,960 burnt. No, it's crusted up beautifully. 380 00:18:13,040 --> 00:18:16,080 So this is the final product. Now what I think she's doing is 381 00:18:16,080 --> 00:18:18,760 she's Browning the meat first. So she's basically putting her 382 00:18:18,760 --> 00:18:22,240 over a really hot BBQ, getting the thing crusted with a nice 383 00:18:22,240 --> 00:18:24,520 looking crust because that's what she did, and then taking it 384 00:18:24,520 --> 00:18:27,640 out, putting it in the oven, and then finishing it in the oven 385 00:18:27,640 --> 00:18:31,240 because it doesn't look bad. No, and there's somewhat 386 00:18:31,560 --> 00:18:35,200 something that resembles a small smoke ring on that picture on 387 00:18:35,200 --> 00:18:37,520 the left. All right, well, that looks way 388 00:18:37,520 --> 00:18:39,320 better than I thought it would. 100%. 389 00:18:39,400 --> 00:18:43,280 So you can preorder from Tessa Malone 6 now she's based in 390 00:18:43,280 --> 00:18:45,880 Baltimore, MD. She does crab cakes, beef 391 00:18:45,880 --> 00:18:49,040 brisket, steak, fried chicken, garlic mash and green beans. 392 00:18:49,040 --> 00:18:50,520 So you order from her. Cool. 393 00:18:50,760 --> 00:18:54,760 So this is Tessa and she is making great home cooked meals 394 00:18:55,120 --> 00:18:57,240 and there's a lot more to this story that I won't go into, but 395 00:18:57,240 --> 00:19:00,240 I think she is playing a role in her brother's children's lives 396 00:19:00,240 --> 00:19:03,720 while he can't. OK, so get out and support her. 397 00:19:04,080 --> 00:19:06,840 Tessa Malone 6. She's just cooking a brisket a 398 00:19:06,840 --> 00:19:08,920 different way. It still did look great. 399 00:19:09,200 --> 00:19:11,560 Well, in life, it's nailed. Correct. 400 00:19:11,880 --> 00:19:13,880 Well done Tessa, and all the best to you. 401 00:19:13,960 --> 00:19:16,040 Yeah, but also too touching back. 402 00:19:16,120 --> 00:19:21,000 I mean, a lot of successful low and slow BBQ guys on the 403 00:19:21,000 --> 00:19:25,600 Australian New Zealand circuit use not as an extreme version of 404 00:19:25,600 --> 00:19:27,440 this technique for their brisket handings. 405 00:19:27,440 --> 00:19:31,360 A lot of guys trim their briskets right back and they 406 00:19:31,360 --> 00:19:34,520 start them off in the smoker absolutely screaming. 407 00:19:34,520 --> 00:19:37,640 Like they'll use the multi cues. They'll have the flame going and 408 00:19:37,760 --> 00:19:42,560 it almost builds a crust as opposed to a bark and then it's 409 00:19:42,560 --> 00:19:45,160 get dropped right down and then cooked in the smoke. 410 00:19:45,160 --> 00:19:49,080 I don't know the exact science, but yeah, I mean, some of these 411 00:19:49,080 --> 00:19:52,280 guys are doing brisket handings in under 4 hours, so you've got 412 00:19:52,280 --> 00:19:55,080 to set the bark real quick and then smoke it to the end. 413 00:19:55,200 --> 00:19:57,200 Right. Well, the moral is next time you 414 00:19:57,200 --> 00:19:59,480 see something on the Internet that you don't things done 415 00:19:59,480 --> 00:20:01,200 right, there might be more to the story. 416 00:20:01,440 --> 00:20:05,680 Yeah, think before you comment. All right, let's move on to pit 417 00:20:05,680 --> 00:20:06,360 builders. Now. 418 00:20:06,360 --> 00:20:09,960 This one was sent in to us by Josh Towers and he says have you 419 00:20:09,960 --> 00:20:14,480 seen Hook and Ladder BBQ Cove Fire Truck located in Suffolk, 420 00:20:14,480 --> 00:20:16,240 VA. This is going to be Bummer's 421 00:20:16,240 --> 00:20:19,120 next upgrade so that when he's got his fat fire he can put it 422 00:20:19,120 --> 00:20:21,280 straight out. Haven't had a bummer dig in a 423 00:20:21,280 --> 00:20:24,600 while. So it's a fire truck, BBQ food 424 00:20:24,600 --> 00:20:27,560 truck with a custom built cabinet smoker that holds 40 425 00:20:27,560 --> 00:20:30,120 briskets and a full prep kitchen inside. 426 00:20:30,400 --> 00:20:32,800 Sick. So they serve low and slow 427 00:20:32,800 --> 00:20:34,880 brisket. Pulled pork, baby we back ribs 428 00:20:34,880 --> 00:20:37,640 and all their sauces and rubs are homemade. 429 00:20:37,880 --> 00:20:40,480 They say it's true. Carolina style BBQ served with 430 00:20:40,480 --> 00:20:42,400 southern dishes everyone will love. 431 00:20:42,560 --> 00:20:46,000 Now when they say Carolina style, is it North Carolina or 432 00:20:46,000 --> 00:20:47,920 South Carolina? Don't know. 433 00:20:48,120 --> 00:20:50,520 I thought in the comments, I thought you weren't allowed to 434 00:20:50,520 --> 00:20:52,600 say Carolina. I thought you had to say North 435 00:20:52,600 --> 00:20:53,480 or South. I could be wrong. 436 00:20:53,680 --> 00:20:55,040 Yeah, right. All right. 437 00:20:55,040 --> 00:20:58,400 Now, this is not the first BBQ food truck we have seen, but 438 00:20:58,400 --> 00:20:59,560 this one is a little bit different. 439 00:20:59,600 --> 00:21:02,000 We've also seen a BBQ fire truck before. 440 00:21:02,040 --> 00:21:05,680 Bloody oath we have. It was more designed to have 441 00:21:06,040 --> 00:21:09,080 shit loads of beer being poured out of it and some cooking 442 00:21:09,080 --> 00:21:10,960 devices. But yeah, Full Throttle has 443 00:21:10,960 --> 00:21:15,680 their a recommissioned underground mining fire truck 444 00:21:15,920 --> 00:21:18,400 converted into a a beer pouring cooker. 445 00:21:18,520 --> 00:21:19,960 And it's black. It's black. 446 00:21:20,000 --> 00:21:23,120 But it still operates as a fire truck, whereas this one's very 447 00:21:23,120 --> 00:21:24,680 different. So what they've done is they've 448 00:21:24,680 --> 00:21:27,400 gutted it from all it's firefighting abilities. 449 00:21:27,720 --> 00:21:30,640 They've added a bigger roof to the back, presumingly so you can 450 00:21:30,640 --> 00:21:33,640 stand up while you're in there. And my guess is, although this 451 00:21:33,640 --> 00:21:36,280 does look like a smoker, that's actually the old water tank that 452 00:21:36,280 --> 00:21:38,920 they're taking out. MMM I could be wrong but they've 453 00:21:38,920 --> 00:21:40,760 gutted it to create room in the back. 454 00:21:40,960 --> 00:21:44,000 Bloody oath they have. So that room in the back is what 455 00:21:44,000 --> 00:21:46,360 this went in. It's a huge cabinet smoker with 456 00:21:46,360 --> 00:21:49,880 a warming box and they say it can fit 40 briskets sick. 457 00:21:50,080 --> 00:21:52,560 So they've got all the prep benches in there and they've 458 00:21:52,560 --> 00:21:55,200 also got the smoker. I love a good cabinet smoker. 459 00:21:55,200 --> 00:21:58,040 I just think they're, you know, everyone loves an offset and you 460 00:21:58,040 --> 00:22:00,440 know, the cylindrical ones, personally, I think they're 461 00:22:00,440 --> 00:22:02,400 designed a little bit more efficiently. 462 00:22:02,480 --> 00:22:06,040 I think the only real issue you have is the temperature is hard 463 00:22:06,040 --> 00:22:08,120 to maintain right across the entire unit. 464 00:22:08,240 --> 00:22:09,440 True. I could be wrong though. 465 00:22:09,600 --> 00:22:14,800 Yep, but if you're moving BBQ around it's it's very efficient 466 00:22:14,800 --> 00:22:17,200 because it's they're compact. Yeah, and they fit a lot. 467 00:22:17,200 --> 00:22:19,120 Exactly. All right, so they mainly do 468 00:22:19,120 --> 00:22:21,720 catering and from what I can tell, this is an invitation for 469 00:22:21,720 --> 00:22:25,120 Noah's graduation party featuring the Hook and Ladder 470 00:22:25,200 --> 00:22:27,400 BBQ truck. Jeez, he hasn't given himself 471 00:22:27,400 --> 00:22:29,080 much time there. Six days. 472 00:22:29,080 --> 00:22:32,400 The RSVP is before the cook day, so yeah. 473 00:22:32,400 --> 00:22:35,040 Oh you rubbed out the I can't RSVP mate. 474 00:22:35,040 --> 00:22:39,000 I don't know who to contact. Well, the plot thickens. 475 00:22:39,000 --> 00:22:41,880 So they turn up to your house for said graduation. 476 00:22:41,880 --> 00:22:44,680 And what do you think? They served for his graduation. 477 00:22:44,920 --> 00:22:48,600 Barbecue No. Two alligators sick, eating 478 00:22:48,600 --> 00:22:50,240 pineapples. Yeah, right. 479 00:22:50,400 --> 00:22:53,200 So I mean I'm sure they cooked more, but this is pretty wild 480 00:22:53,200 --> 00:22:56,480 for a graduation party. Couple of bacon wrapped Gators 481 00:22:56,480 --> 00:22:59,440 there, Looks good. Right. 482 00:22:59,440 --> 00:23:02,200 So they also do weddings, special events, functions, you 483 00:23:02,200 --> 00:23:03,960 name it. And the truck, of course, is a 484 00:23:03,960 --> 00:23:06,280 big hit with the kids. So they're called Hook and 485 00:23:06,280 --> 00:23:08,440 Ladder Barbecue on Instagram and Facebook. 486 00:23:08,480 --> 00:23:10,560 I went to follow them. They already follow us. 487 00:23:10,760 --> 00:23:15,040 Sick my kids froth. When you can jump up and sit in 488 00:23:15,040 --> 00:23:18,000 a fire truck. It's just such a like you could 489 00:23:18,000 --> 00:23:20,080 be walking somewhere. They've got the shit 'cause 490 00:23:20,080 --> 00:23:22,240 their legs are sorely oh, there's a fire truck, do you 491 00:23:22,240 --> 00:23:26,400 want to sit in it? Yep, it's just a great way to 492 00:23:26,400 --> 00:23:28,600 just smooth things over with angry kids. 493 00:23:28,720 --> 00:23:31,960 Fire truck is probably the most lovable vehicle with flashing 494 00:23:31,960 --> 00:23:33,760 lights. Yeah, that's exactly right. 495 00:23:33,960 --> 00:23:35,840 All right, awesome. Thank you for sending that in to 496 00:23:35,880 --> 00:23:37,160 us. You all right? 497 00:23:37,160 --> 00:23:41,120 Meet the pit master. Meet the pit master. 498 00:23:41,280 --> 00:23:43,520 These things get deep. Bloody hope they do. 499 00:23:43,520 --> 00:23:45,360 They do when you're doing the fucking digging. 500 00:23:45,920 --> 00:23:47,160 Right. Because a lot of people kind of 501 00:23:47,160 --> 00:23:50,680 hit us up in the DMS and I'm like, okay, this is a little bit 502 00:23:50,680 --> 00:23:54,440 unusual. And so I go digging and we try 503 00:23:54,560 --> 00:23:57,880 to highlight barbecue and pit masters from all over the world. 504 00:23:58,000 --> 00:24:00,160 Yeah, that's it. And a lot of people that do send 505 00:24:00,160 --> 00:24:03,120 in, you know, info about themselves are a little bit more 506 00:24:03,120 --> 00:24:07,000 modest than a lot of people say like to dig and sort of make 507 00:24:07,000 --> 00:24:11,240 them shine a little bit more. So this is Viet, and he is from 508 00:24:11,240 --> 00:24:14,560 Ho Chi Minh City in Vietnam, and he's a pitmaster. 509 00:24:14,880 --> 00:24:17,120 Rad. So he sent us in these images to 510 00:24:17,120 --> 00:24:19,560 start with, which got my attention, and we're looking at 511 00:24:19,560 --> 00:24:22,680 a beautifully seasoned brisket. And beautifully photographed 512 00:24:22,680 --> 00:24:23,600 too. Does that look? 513 00:24:23,600 --> 00:24:25,880 Like a pepper to you and then a sort of like a different rub as 514 00:24:25,880 --> 00:24:27,040 well. Yeah, sort of. 515 00:24:27,040 --> 00:24:29,880 A bit of a coarse pepper and maybe a coffee rub. 516 00:24:30,200 --> 00:24:34,320 He says he studied and graduated in interactive multimedia design 517 00:24:34,320 --> 00:24:37,520 and had has been working in the film industry for 13 years. 518 00:24:37,960 --> 00:24:40,640 Cool, he says. One day I had the chance to play 519 00:24:40,640 --> 00:24:43,960 around with my drum smoker at the weekend just for fun, and it 520 00:24:43,960 --> 00:24:47,600 became a dream of mine to have my own smokehouse and I did it. 521 00:24:47,800 --> 00:24:49,480 That's how it happens. He said. 522 00:24:49,480 --> 00:24:52,320 I didn't have any knowledge in the restaurant industry and 523 00:24:52,320 --> 00:24:54,800 unfortunately it didn't work out and I had to close the place 524 00:24:54,800 --> 00:24:56,520 down. The bummer. 525 00:24:57,280 --> 00:25:00,520 Ready. But this has not stopped him, he 526 00:25:00,520 --> 00:25:02,840 says. After two years of feeling sad, 527 00:25:02,840 --> 00:25:06,600 I returned back to video editing to keep working until I found a 528 00:25:06,600 --> 00:25:09,320 way out. And now I'm back doing BBQ 529 00:25:09,320 --> 00:25:13,400 online on my TikTok channel. Tickety talk. 530 00:25:14,280 --> 00:25:18,920 So he says I smoke brisket low and slow for 15 hours at 100°C 531 00:25:18,920 --> 00:25:22,120 or 225 Fahrenheit. For the 1st 10 hours the meat 532 00:25:22,120 --> 00:25:25,240 goes in bare bathing in the heat and smoke and forming that dark 533 00:25:25,240 --> 00:25:27,680 crusty bark. It's a great looking brisket. 534 00:25:27,840 --> 00:25:30,360 It's working. He then wraps in foil together 535 00:25:30,360 --> 00:25:33,160 with beef tallow and the final three hours the meat is held 536 00:25:33,160 --> 00:25:36,080 warm to let the moisture draw back into the meat and his total 537 00:25:36,080 --> 00:25:38,720 cook time is 18 hours, not counting prep. 538 00:25:38,960 --> 00:25:41,560 Yeah, there's a day there. He's not cutting corners, no. 539 00:25:41,880 --> 00:25:44,760 So other than the standard dishes, I went look and I'm 540 00:25:44,760 --> 00:25:47,240 assuming these are past specials, but that's a smoked 541 00:25:47,240 --> 00:25:51,120 Berea Taco and these are spicy noodles with brisket. 542 00:25:51,320 --> 00:25:53,240 Brisket just makes everything better, doesn't it? 543 00:25:53,720 --> 00:25:58,640 And this is a queso with shredded beef brisket, made it 544 00:25:58,640 --> 00:26:00,760 better. And that's a kind of asada rice 545 00:26:00,880 --> 00:26:02,840 bowls. So some really imaginative 546 00:26:02,840 --> 00:26:04,640 dishes there. Now, here's the thing. 547 00:26:05,080 --> 00:26:08,560 He's doing all of this on his open balcony at home. 548 00:26:08,720 --> 00:26:11,480 He says, I first started with an oil barrel smoker and then 549 00:26:11,480 --> 00:26:15,080 Oklahoma Joe Highland, and after that was a crafted smoker. 550 00:26:15,080 --> 00:26:17,600 And now also Oklahoma Joe's Longhorn. 551 00:26:17,600 --> 00:26:20,000 What's he doing? Making necklaces or something? 552 00:26:20,200 --> 00:26:22,560 I thought he might have been wrapping the handle that you 553 00:26:22,560 --> 00:26:25,640 used to lift the thing out so you wouldn't burn your hands. 554 00:26:25,640 --> 00:26:27,400 But it's not that. No, it's the shelf. 555 00:26:28,080 --> 00:26:31,280 So from what I can tell, these are the current 2 pits that he's 556 00:26:31,280 --> 00:26:35,320 cooking off and cooking BBQ that good on pits this small is 557 00:26:35,320 --> 00:26:38,760 almost impossible. Need to be very attentive. 558 00:26:39,000 --> 00:26:41,240 But I think he's managing to do it, obviously. 559 00:26:41,360 --> 00:26:43,440 All right. He also sent us in this. 560 00:26:43,440 --> 00:26:47,400 He won the best chicken Taco at the Saigon Taco Festival. 561 00:26:47,560 --> 00:26:49,720 And one last thing before we wrap this up. 562 00:26:49,720 --> 00:26:52,880 While I was looking, he also marinates some of his meats and 563 00:26:52,880 --> 00:26:59,400 let's watch. Oh yeah, I can smell the 564 00:26:59,400 --> 00:27:05,120 aromatics from here. That looks sensational. 565 00:27:05,120 --> 00:27:08,240 So good. Some beautiful big bits of lamb 566 00:27:08,240 --> 00:27:10,520 there, were they? So from what I can tell, the 567 00:27:10,520 --> 00:27:13,280 marinade that he's using is garlic powder, onion powder, 568 00:27:13,280 --> 00:27:16,680 cumin, chili flakes, paprika, black pepper, shallots, minced 569 00:27:16,720 --> 00:27:20,160 garlic, ginger, Bay leaves, and some chopped fresh herbs. 570 00:27:20,240 --> 00:27:25,960 Now this is typical marinade I guess, but I've always used cold 571 00:27:25,960 --> 00:27:29,200 oil now mate, you've since informed me that I am wrong, 572 00:27:29,200 --> 00:27:31,840 not. Necessarily wrong, but a lot of 573 00:27:32,120 --> 00:27:35,320 spices can react differently to heat, so if you're using a hot 574 00:27:35,320 --> 00:27:37,400 oil, you're opening up a lot of aromatics. 575 00:27:37,400 --> 00:27:40,360 And yeah, I mean, it's almost the same science as the 576 00:27:40,360 --> 00:27:42,640 Nashville hot chicken sauce. Use the hot oil. 577 00:27:42,640 --> 00:27:45,200 Use the hot oil, usually the same oil that you fry the 578 00:27:45,200 --> 00:27:47,280 chicken in or traditionally pork lard. 579 00:27:47,360 --> 00:27:51,160 And yeah, it just gives it that distinct trademark flavour. 580 00:27:51,160 --> 00:27:53,920 But yeah, using hot oil, it's like when you make curries from 581 00:27:53,920 --> 00:27:58,560 scratch, sometimes you Chuck everything into a dry saucepan 582 00:27:58,560 --> 00:28:03,040 and just sort of almost toasting the the herbs and the spices 583 00:28:03,040 --> 00:28:06,000 there to release the aromatics. And then they sort of develop a 584 00:28:06,000 --> 00:28:07,880 bit more through the caramelisation. 585 00:28:08,040 --> 00:28:10,600 Yeah, well, I've done that for Indian dishes before, but I 586 00:28:10,600 --> 00:28:13,480 never thought to use hot oil. Give it a try next time. 587 00:28:13,560 --> 00:28:16,920 So after he tempers all of those spices in the hot oil which 588 00:28:16,920 --> 00:28:19,520 helps to extract the flavour better than cold oil. 589 00:28:19,520 --> 00:28:22,080 It's a very popular technique in China and India. 590 00:28:22,360 --> 00:28:25,600 He then marinates what looks to be here, lamb cutlets and 591 00:28:25,600 --> 00:28:28,560 steaks. I wonder if it would change the 592 00:28:28,560 --> 00:28:32,640 flavour profile of a chimichurri if you used a hot oil as opposed 593 00:28:32,640 --> 00:28:34,040 to a cold. Good point. 594 00:28:34,120 --> 00:28:36,040 We could try it. We could try and debunk. 595 00:28:36,040 --> 00:28:38,200 It I don't think we should fuck with chimichurri. 596 00:28:38,320 --> 00:28:43,840 No, we've upset the Italian, the Mexicans, the Argentinians. 597 00:28:43,840 --> 00:28:48,760 Are we after as next Brazilians? Yeah, and there's Brazilians of 598 00:28:48,760 --> 00:28:54,840 them. So Viet, he currently has a 599 00:28:54,840 --> 00:28:59,400 solid 18,000 followers on TikTok under Viet Thick BBQ but only 600 00:28:59,400 --> 00:29:02,920 130 on Instagram. So we need to help him get those 601 00:29:02,920 --> 00:29:04,360 numbers up. Get following. 602 00:29:04,600 --> 00:29:07,320 There's his tag right there. So go and give him a follow 603 00:29:07,360 --> 00:29:12,720 VIETTHICH BBQ. But he's big on TikTok and I 604 00:29:12,720 --> 00:29:16,200 think he's using that fanbase on TikTok to talk to his customers. 605 00:29:16,720 --> 00:29:19,000 They order. He then goes and cooks it and 606 00:29:19,000 --> 00:29:20,320 delivers. Well that's it. 607 00:29:20,320 --> 00:29:23,360 What is it 18,000? You put 18,000 people in one 608 00:29:23,360 --> 00:29:26,480 room, like social medias desensitise it. 609 00:29:26,480 --> 00:29:29,760 Like if you were in a room and 15 people came up to you and 610 00:29:29,760 --> 00:29:32,120 said they like what you're doing, you'd be fucking chuffed. 611 00:29:32,120 --> 00:29:34,840 You got 15 likes on social media, you'd be like, oh, that's 612 00:29:34,840 --> 00:29:36,080 fucking nothing. True. 613 00:29:37,240 --> 00:29:39,680 Well, he's proving he's making a goal of it, right? 614 00:29:39,680 --> 00:29:41,000 This is his full time career now. 615 00:29:41,040 --> 00:29:42,520 Yeah, bloody oath on you all. Right. 616 00:29:42,520 --> 00:29:45,360 Congratulations yet. And he hasn't given up. 617 00:29:45,560 --> 00:29:48,320 No, he has not. He let the sads get the better 618 00:29:48,320 --> 00:29:50,200 of him and they kicked him back into gear. 619 00:29:50,320 --> 00:29:52,480 Good on you buddy and we are looking forward to following 620 00:29:52,480 --> 00:29:53,840 your journey. Bloody oath all. 621 00:29:54,160 --> 00:29:56,400 Right, let's move on to some tattoos. 622 00:29:56,560 --> 00:29:58,240 Fucking hell, what are you doing mate? 623 00:29:58,840 --> 00:30:01,640 I can't show you many tattoos anymore because you fucking tear 624 00:30:01,640 --> 00:30:04,080 him with shreds. I'll try my best not to. 625 00:30:04,120 --> 00:30:06,640 Well, you won't tear this one to sheds, I guarantee. 626 00:30:06,640 --> 00:30:08,480 You Hit me. All right, this is Benjamin 627 00:30:08,480 --> 00:30:10,760 Ryan. Now if you remember, we featured 628 00:30:10,760 --> 00:30:13,680 him earlier on the show and this is a tattoo on him that I 629 00:30:13,680 --> 00:30:16,720 spotted on his social media while I was looking for photos. 630 00:30:16,720 --> 00:30:19,360 And remember, he cooked all the BBQ for his two year old's 631 00:30:19,360 --> 00:30:22,000 party. Bold will hold. 632 00:30:22,120 --> 00:30:25,440 What does it say? Sworn off and then a date. 633 00:30:25,880 --> 00:30:26,640 OK. And what is it? 634 00:30:26,720 --> 00:30:31,240 The 18th of March 2016 and it looks like a liquor bottle. 635 00:30:31,400 --> 00:30:35,760 So he says 10 years sober today, fresh off an ER visit for 636 00:30:35,760 --> 00:30:37,880 alcohol poisoning and then withdrawals. 637 00:30:37,880 --> 00:30:40,960 I found myself living on my parents couch with no job, less 638 00:30:40,960 --> 00:30:43,440 than $20 to my name, and no visible future. 639 00:30:43,600 --> 00:30:46,400 He says I was able to slowly get it together, go back to school, 640 00:30:46,400 --> 00:30:50,120 build a career, and eventually meet and marry my dream woman. 641 00:30:50,240 --> 00:30:53,200 I started a family with a beautiful baby boy and I found a 642 00:30:53,200 --> 00:30:55,800 new passion in BBQ. Hell yeah. 643 00:30:56,040 --> 00:30:59,680 That decision to quit changed my life forever and I got a lot 644 00:30:59,680 --> 00:31:02,400 done in the last decade and I don't know what the next is, but 645 00:31:02,400 --> 00:31:04,760 I'm here and I'm ready for it. Fuck yeah. 646 00:31:04,760 --> 00:31:07,880 Winning. 10 years. 10 years. What are you at now? 647 00:31:08,520 --> 00:31:12,400 5 1/2 OK, I'm about 10 hours, 10 minutes. 648 00:31:14,080 --> 00:31:16,960 So this is the payoff. Thank you for sharing that story 649 00:31:16,960 --> 00:31:18,920 with us. It's cool to see other people be 650 00:31:18,920 --> 00:31:21,480 brutally open and honest about that sort of stuff and what the 651 00:31:21,480 --> 00:31:24,200 damage you can do to sort of people if you let it get out of 652 00:31:24,200 --> 00:31:25,880 hand in your life. And at some point, if it's 653 00:31:25,880 --> 00:31:27,400 ruining your life, you just need to cut it out. 654 00:31:27,800 --> 00:31:29,960 That's it. And on the topic of tattoos, 655 00:31:29,960 --> 00:31:33,960 like from here you can see this tattoo, it's in the skin. 656 00:31:34,040 --> 00:31:35,840 You can still see it looks the same. 657 00:31:36,160 --> 00:31:38,680 You can tell that to an eagle. You can tell that to Rose. 658 00:31:38,720 --> 00:31:43,440 You can tell she's got roses and skulls because bold will hold. 659 00:31:44,280 --> 00:31:48,760 Can I say I get what you're saying, but previously, maybe 660 00:31:48,760 --> 00:31:52,480 10/15/20 years ago, has the technology improved and the inks 661 00:31:52,480 --> 00:31:55,120 improved so that it doesn't fall out and spread as much as it 662 00:31:55,120 --> 00:31:56,440 used to? Because if you look at old 663 00:31:56,440 --> 00:31:59,800 people's tattoos that still had really bold lines, they're 664 00:31:59,800 --> 00:32:01,480 fucking blown out. You can't even tell it's an 665 00:32:01,480 --> 00:32:03,720 eagle anymore. But if you look at new tattoos, 666 00:32:03,960 --> 00:32:07,080 they don't seem to have spread at all even after sort of 10 667 00:32:07,080 --> 00:32:09,480 years. So is the theory still right 668 00:32:09,480 --> 00:32:11,160 that you said last week? Oh, there is. 669 00:32:11,160 --> 00:32:14,640 There's definitely a lot of advancements and even just in 670 00:32:14,640 --> 00:32:17,440 the fact that people now know to look after their skin a little 671 00:32:17,440 --> 00:32:19,800 bit better. But you know all these old 672 00:32:19,800 --> 00:32:22,320 school tattoos that the blokes got where that you think they've 673 00:32:22,320 --> 00:32:24,520 been lined in beer bottle green ink. 674 00:32:24,520 --> 00:32:27,520 It was black once back in the day but chances are they're 675 00:32:27,520 --> 00:32:31,120 probably done in jail or not. A lot of guys could afford going 676 00:32:31,120 --> 00:32:34,120 to a tattoo shop and getting good tattoos back in the day so 677 00:32:34,280 --> 00:32:39,720 but also too there hasn't been the popularity of tattoos so who 678 00:32:39,720 --> 00:32:44,360 knows in 30 years time when we're all in our 70s our tattoos 679 00:32:44,360 --> 00:32:47,200 could look just as shit and it doesn't matter how well they'll 680 00:32:47,200 --> 00:32:48,840 put in. All right, well, let's move on 681 00:32:48,840 --> 00:32:51,040 from our tattoos to the dish of the week. 682 00:32:51,040 --> 00:32:53,040 And I'm hungry. What is your promise? 683 00:32:53,360 --> 00:32:55,720 Pig wings? What the fuck is a pig? 684 00:32:55,720 --> 00:32:57,320 Wing. Well I didn't know what a pig 685 00:32:57,320 --> 00:33:01,160 wing was so I googled it and found out that it's basically 686 00:33:01,160 --> 00:33:04,400 the the bit of meat that's behind the hawk underneath the 687 00:33:04,400 --> 00:33:06,520 skin there. And when you cook it, it's like 688 00:33:06,520 --> 00:33:09,680 a mini pork Thor's hammer. And when you cook it, it 689 00:33:09,680 --> 00:33:11,760 retracts on both ends of the bone. 690 00:33:12,080 --> 00:33:14,520 And basically it looks like an oversized chicken wing. 691 00:33:14,520 --> 00:33:17,120 So I've seen like Chuck's flavour train and some guys like 692 00:33:17,120 --> 00:33:20,200 that cooking them. So I went downstairs to my local 693 00:33:20,200 --> 00:33:22,080 butcher and said have you heard of pig wings? 694 00:33:22,080 --> 00:33:25,480 They had no fucking idea. So we Googled it, figured out 695 00:33:25,480 --> 00:33:29,760 that you just need like a pork hawk that wasn't already hammed 696 00:33:29,760 --> 00:33:31,600 and they had some. We trimmed them up. 697 00:33:31,800 --> 00:33:34,080 I didn't trim them. I got the butcher to do it for 698 00:33:34,080 --> 00:33:35,840 me because you don't want to see me with a knife. 699 00:33:36,280 --> 00:33:39,520 So anyway, we sort of half cooking these like we would pork 700 00:33:39,520 --> 00:33:41,640 ribs and half like you would a beef shin. 701 00:33:41,640 --> 00:33:44,960 So we've seasoned them in some Sirleys there some. 702 00:33:44,960 --> 00:33:47,880 I had the pleasure of meeting him down the beach the other 703 00:33:47,880 --> 00:33:50,720 week and he gave me some of his beautiful BBQ rubs. 704 00:33:50,720 --> 00:33:53,680 So we've seasoned it in that we've left them in the smoker at 705 00:33:53,680 --> 00:33:57,640 275 for about two hours just to get a nice sort of colour and a 706 00:33:57,640 --> 00:34:01,040 bit of crust about them. Then this is where we've copied 707 00:34:01,040 --> 00:34:03,640 the beef shin techniques. I've wrapped them in the foil, 708 00:34:03,640 --> 00:34:06,600 put a bit of butter up on top and I've poured some cider in 709 00:34:06,600 --> 00:34:09,320 there because it's a bit more of a better flavour profile than 710 00:34:09,320 --> 00:34:12,320 what beer is with beef. We've put them in for another 711 00:34:12,320 --> 00:34:16,159 hour or so and they have just gotten beautiful probe tender. 712 00:34:16,480 --> 00:34:19,920 We've hit them with some Smoking Hot Guys BBQ. 713 00:34:19,960 --> 00:34:21,600 You might remember a few episodes. 714 00:34:21,600 --> 00:34:24,760 Back so peachy. Yeah, Omi, so peachy. 715 00:34:24,760 --> 00:34:28,920 I think he sent us an AI picture of him in a bathtub full of BBQ 716 00:34:28,920 --> 00:34:31,920 sauce, so let's see if the sauce is any good. 717 00:34:31,920 --> 00:34:33,320 But yeah, we've hit it with that. 718 00:34:33,360 --> 00:34:36,960 We hit it with the Surly's BBQ Original Blend, and it's a 719 00:34:36,960 --> 00:34:38,920 beautiful flavour profile, that one. 720 00:34:38,960 --> 00:34:41,840 Yeah, let's see how we went. Right here, bring it out and I 721 00:34:41,840 --> 00:34:44,920 will get the stunt Cam, right. So apparently size are 722 00:34:44,920 --> 00:34:52,320 requesting that we glove up for these OK pig wings. 723 00:34:52,320 --> 00:35:00,480 This. One might fall off 2 bones in 724 00:35:00,480 --> 00:35:01,880 there. Maybe we should have taken that 725 00:35:01,880 --> 00:35:04,040 big bone out. Yeah, there you go. 726 00:35:05,120 --> 00:35:09,280 Take the big bone out and that one goes through it. 727 00:35:09,880 --> 00:35:15,280 It's all a learning process. Pig wings. 728 00:35:15,600 --> 00:35:16,600 Pig wings, baby. How? 729 00:35:17,560 --> 00:35:19,080 Are you going to get your headphones back on? 730 00:35:23,800 --> 00:35:29,640 Oh fuck, don't have to clean these right? 731 00:35:29,640 --> 00:35:32,120 Oh, I'm going this little sucker, right? 732 00:35:32,120 --> 00:35:33,280 Cheers. Cheers, mate. 733 00:35:34,120 --> 00:35:35,840 They're drippy. They're drippy. 734 00:35:39,840 --> 00:35:44,600 They're tender. Heaps less effort than a fucking 735 00:35:44,600 --> 00:35:47,080 pork rib too. Like there's a good amount of 736 00:35:47,080 --> 00:35:53,720 meat. Also shout out foster tongue, 737 00:35:53,720 --> 00:35:57,240 Curry meat and chicken for the pork wings right? 738 00:35:57,880 --> 00:36:00,320 What do you reckon? They do taste like the pork 739 00:36:00,320 --> 00:36:04,840 version of a Thor's hammer. That's exactly where I was. 740 00:36:04,840 --> 00:36:07,520 Going to say same sort of cut. It's just a pork version and 741 00:36:07,520 --> 00:36:10,280 it's a little bit smaller and you can hold it and you can eat 742 00:36:10,280 --> 00:36:11,960 a whole 1. You can probably add a couple 743 00:36:12,160 --> 00:36:14,760 that taste great. Yeah, I reckon they're a bloody 744 00:36:14,760 --> 00:36:16,800 wind mate and. It was a lot tenderer than what 745 00:36:16,800 --> 00:36:19,000 I thought. Yeah, when I wrapped them they 746 00:36:19,000 --> 00:36:21,760 were tight, so the cider and the butter's obviously done it's job 747 00:36:21,760 --> 00:36:24,040 and they probably took longer than what our Aussie ribs would 748 00:36:24,040 --> 00:36:26,560 take. So I mean when we all started 749 00:36:26,560 --> 00:36:30,160 barbecuing, we all got sucked into the 321 method, which was 750 00:36:30,160 --> 00:36:32,520 too long for ribs. Yeah, they probably. 751 00:36:32,520 --> 00:36:33,880 Theory on that, you know, Yeah, right. 752 00:36:33,920 --> 00:36:35,600 There's a know who said that. Who was it? 753 00:36:35,760 --> 00:36:40,440 Well, I can't tell you, but what I will say is that method was 754 00:36:40,440 --> 00:36:45,600 probably done on 225F and maybe the last hour was a bit too 755 00:36:45,600 --> 00:36:48,640 long, but you know, it had a ring to it. 321, right? 756 00:36:49,040 --> 00:36:52,800 But I think a lot of people are doing the 321 method at 275 and 757 00:36:52,840 --> 00:36:54,880 it's too fucking hot. Yeah, fuck knows it is. 758 00:36:54,920 --> 00:36:58,120 Plus, our ribs are a lot leaner here because our pork's less 759 00:36:58,120 --> 00:36:59,680 genetically modified. Yeah. 760 00:36:59,680 --> 00:37:03,680 But if you're cooking at 225, FI still think the 321 method 761 00:37:03,680 --> 00:37:05,800 works. If you're trying to come up with 762 00:37:05,800 --> 00:37:08,400 a format that anyone can kind of follow, that's it. 763 00:37:08,400 --> 00:37:11,520 But having said that, the more we've evolved over time, we've 764 00:37:11,520 --> 00:37:13,360 realized you can cook them a lot faster. 765 00:37:13,640 --> 00:37:15,720 You don't need to use the 321 method anymore. 766 00:37:15,800 --> 00:37:17,960 But then what is it? No one's come up with a catchy 767 00:37:17,960 --> 00:37:21,000 alternative. No, but you can always just cook 768 00:37:21,000 --> 00:37:24,400 it till it's done. The old 2 1/2 one hour, 10 769 00:37:24,400 --> 00:37:25,840 minutes, It doesn't roll off the tongue it. 770 00:37:25,840 --> 00:37:27,480 Doesn't have a ring to it at all. 771 00:37:27,600 --> 00:37:30,480 No, you just suck everyone in, tell them to do 321, then you 772 00:37:30,480 --> 00:37:31,320 beat them. All right. 773 00:37:31,400 --> 00:37:32,320 Nailed it. Well done. 774 00:37:32,600 --> 00:37:34,560 I reckon it's great. I'm gonna do those again. 775 00:37:35,240 --> 00:37:37,600 OK, we're going to move on to our fuck up of the week and wrap 776 00:37:37,600 --> 00:37:40,000 this show up. Now you are going to narrate 777 00:37:40,000 --> 00:37:41,680 this video. You're the commentator. 778 00:37:41,720 --> 00:37:43,360 Now pretend you're in like the booth. 779 00:37:43,800 --> 00:37:46,640 There's horses running around. It's there's Formula One cars. 780 00:37:46,720 --> 00:37:49,040 You've got to commentate it. On the same track. 781 00:37:49,400 --> 00:37:52,720 Well, no. It's about food horses and 782 00:37:52,960 --> 00:37:54,720 racing cars. They'll watch that. 783 00:37:56,000 --> 00:37:57,960 All right, we ready. Right dirty pan? 784 00:37:58,120 --> 00:38:02,760 Fucking give it a clean plastic bag in the in the hot pan. 785 00:38:02,760 --> 00:38:05,720 Melted plastic in your oil. Nice hot oil. 786 00:38:05,920 --> 00:38:07,600 It's a chicken by the looks of that. 787 00:38:07,600 --> 00:38:10,480 Just eats a chicken not evenly dispersed. 788 00:38:10,480 --> 00:38:13,040 Some of it's not even in there. Something's gone in salt or 789 00:38:13,040 --> 00:38:15,880 sugar or something. Not sure how the fuck this thing 790 00:38:15,880 --> 00:38:18,400 is not completely caught on fire, I'll never know. 791 00:38:18,400 --> 00:38:22,040 There's flames going everywhere. That chicken looks like it's 792 00:38:22,040 --> 00:38:23,920 crusted up. I bet you it's not cooked 793 00:38:23,920 --> 00:38:25,280 though. Oh fucking duck. 794 00:38:25,280 --> 00:38:27,920 Just whole tomatoes straight in the oil too. 795 00:38:29,480 --> 00:38:31,720 Keeps the noise going on. He's got an open kitchen. 796 00:38:31,720 --> 00:38:33,880 I can hear a motorbike. Just put that. 797 00:38:33,880 --> 00:38:37,480 Just put it in mate. Few unnecessary wax. 798 00:38:37,480 --> 00:38:39,960 He looks like he's got metalworking tools as opposed to 799 00:38:39,960 --> 00:38:43,400 kitchen utensils now. He's pouring all that oil out 800 00:38:43,400 --> 00:38:46,600 now to be fragranced with plastic and tomatoes. 801 00:38:46,600 --> 00:38:50,520 It's not a flavour combo. I look for flames back on some 802 00:38:50,920 --> 00:38:53,400 fucking chucks and beans and then are there chilies? 803 00:38:54,000 --> 00:38:57,720 Give it a whack, mash it all up, smash the bones, more oil back 804 00:38:57,720 --> 00:39:00,160 in there. Then all mates got to carry it 805 00:39:00,160 --> 00:39:03,320 to the table with a fucking bamboo serving plate. 806 00:39:05,080 --> 00:39:09,240 That was a fucking bin fire bro. I bet you it tastes good though. 807 00:39:10,560 --> 00:39:13,200 So right at the. Beginning, he puts the bag of 808 00:39:13,200 --> 00:39:18,120 oil into the pan and waits for the pan to melt the plastic so 809 00:39:18,120 --> 00:39:20,200 that the oil falls out so he doesn't have to cut it. 810 00:39:20,520 --> 00:39:23,520 But then the plastic is still. Floating in there but no fuck 811 00:39:23,520 --> 00:39:25,560 it, there's micro plastics in everything now. 812 00:39:25,600 --> 00:39:29,880 He's still it's macro plastics now you gotta watch out for it's 813 00:39:29,920 --> 00:39:33,520 whole bags melted but. Then I think there's salt. 814 00:39:34,440 --> 00:39:35,960 Yeah, I don't know. Salt would. 815 00:39:35,960 --> 00:39:39,000 React though, Wouldn't it crackle and fizz and carry on? 816 00:39:39,000 --> 00:39:41,800 I don't know, I didn't like his tomato. 817 00:39:41,800 --> 00:39:43,440 Trick. It might have been MSG. 818 00:39:43,440 --> 00:39:45,520 You never know. Well, he does put the tomatoes 819 00:39:45,520 --> 00:39:46,840 in. Hole and then breaks them up. 820 00:39:46,840 --> 00:39:49,360 I thought that was cool. That would be a lot of MSG. 821 00:39:49,360 --> 00:39:51,760 Too much MSG maybe, but I I don't know. 822 00:39:51,760 --> 00:39:53,960 Whatever he put in there, it was a lot of it. 823 00:39:54,080 --> 00:39:55,480 That's it. If it was salt, it would have. 824 00:39:55,480 --> 00:39:57,640 Been too much if it's. MSG it would have been too much. 825 00:39:57,640 --> 00:39:59,120 If it's sugar, it would have been too much. 826 00:39:59,120 --> 00:40:01,160 So fucked if I know what it was. Yeah, that's it. 827 00:40:01,920 --> 00:40:04,880 Either way, he's very proud that I just can't see how. 828 00:40:04,880 --> 00:40:09,120 Like I panic when I drop in too many dim Sims into the tallow 829 00:40:09,120 --> 00:40:11,280 and the fucking oil gets close to the edge. 830 00:40:11,280 --> 00:40:14,200 I'm like, Oh no, I'm gonna have a flare up here, but he 831 00:40:14,200 --> 00:40:17,240 literally had flames coming right up the side and didn't 832 00:40:17,240 --> 00:40:19,840 catch fire at all. But at one point in the video. 833 00:40:19,840 --> 00:40:23,160 He actually spills a lot of that oil off the edge. 834 00:40:23,160 --> 00:40:24,920 Yeah. How doesn't that catch on fire 835 00:40:24,960 --> 00:40:25,640 exactly? Right. 836 00:40:25,640 --> 00:40:27,440 Maybe that's. Whatever the white stuff he 837 00:40:27,440 --> 00:40:30,640 threw in does, it stops it from fucking conducting fire. 838 00:40:30,640 --> 00:40:33,120 I don't know man, there's a lot to unpack. 839 00:40:33,880 --> 00:40:35,720 I don't know. Yeah, Yeah. 840 00:40:35,720 --> 00:40:36,840 Alright, let's wrap this thing up. 841 00:40:36,840 --> 00:40:38,240 That was. A bit fun, enjoyed that. 842 00:40:38,360 --> 00:40:41,520 You'd be good, what with wings? Nah with your commentary. 843 00:40:41,520 --> 00:40:44,440 Oh mate, I could fucking. Talk a glass eye to sleep I 844 00:40:44,440 --> 00:40:47,280 reckon. Alright, I was learning as I 845 00:40:47,280 --> 00:40:50,200 went too. So with that can you please 846 00:40:50,200 --> 00:40:52,440 like? Subscribe, do all the things, 847 00:40:52,440 --> 00:40:55,440 and we'll see you next Tuesday. See you next Tuesday.