Right, it's episode 91 and you're cooking pig wings.
Pig wings, mate. Yeah, they're all the rage in
the States at the moment. So I hit up the Local Butcher to
help me out and more on that later.
All right, do you want to stay to the end?
If you want to know how to cook pig wings.
Yes, stay to the very end. All right, let's get started.
Hey this is Rosie from Bad Ass Barbecue in Sydney Australia and
you are watching the Baddest Motherfuckers in World BBQ J and
Psy on the Under Season BBQ show get into it.
Did he miss the camera? Did he's rub throw you?
Don't you don't look like a bad motherfucker.
Me. Look how Larry your shirt is.
Shiny happy people holding hands.
Sad boy. Alright, so that's bad ass Rose
and a true story. He taught me how to barbecue.
Mate, this guy has been there from the start.
Everyone who's ever done BBQ I'm pretty sure knows Rosie and he's
still doing it, and he's still doing it fucking well.
And what a legend of a human. Yeah, he is.
He's a great character. So he probably doesn't know that
about me, but I had a Weber Smoky Mountain, and I couldn't
for the life of me figure out how to set up the firebox
properly. Now, at the time, he had a GoPro
strapped to his head and he filmed POV's setting up the
charcoal basket and managing temps.
And well, YouTube wasn't really a thing at that time 15 years
ago. From that point on, after I'd
watched his video because he showed me, I kind of figured BBQ
out the Minion method specifically, and I probably
would have just got frustrated and given up without watching
the video that he created. Yeah, I mean, we've all been
there. I think I'd learnt on the same
BBQ that you had because I inherited it from you.
But yeah, the first time you just thought, why the fuck is
this thing running at 600? You know, why is my water pan
empty? And it's, yeah, it's because you
do need a bit of help, because these things don't come with
instruction methods. Really.
Rosie's been doing it well since way back.
Yeah, he was a early pioneer, so he has a great Instagram badass
Rose. Go give him a follow.
I'm a big fan and I have been for 15 years.
Fan of the content, fan of the bloke.
All right, let's move on. What is in this episode?
Right now we are delving into the world of butter science.
We've also got a new method of cooking brisket and Meet the pit
Masters has taken us to Vietnam. Baby Saigon now Sai here.
That's a good bad joke. All right, let's move on to our
dishes of the week now. This video got nearly 8 million
views. Let's watch.
Yum that end piece. Right.
So it was sent to us by Daniel Pride from Flat Cap Barbecue,
and he said this video divided the Internet.
The comments section went wild. What's happening?
Well, he's got a beautifully reversed seared.
Is that a whole Scotch there going on a bit of a cube roll?
Yeah. So what he's done there, he's
got the beautifully reversed seared whole Scotch there.
He's smoked it. He's then portioned up the
individual steaks and then before he's hitting them on the
hot coals for the final part of the cooking process, he's dip
them in some beautifully clarified butter there, which
has accelerated the flames. That just looks so good bro.
So, he said the trick is you smoke the butter first, so it's
clarified which you picked up as well.
It was smoked in the kamado for an hour and that separates the
milk solids and evaporates some of the water content, making it
perfect for adding charred goodness to the steaks.
So a lot of people thought the butter would burn.
But burnt butter's a thing too. Yeah, but you can over burn
butter as well. 100% you can, but also too, these steaks are
pretty well perfectly cooked before they're getting that
final sear anyway, so the whole point of the reverse sear is to
get the steak cooked to your liking perfectly, then just
building a crust so that it's just amazing all the way
through. Yeah, well, he's saying the
trick is you smoke the butter, you clarify it, you separate the
milk solids, you evaporate some of the water content, and then
it doesn't burn. Yeah, so he doesn't claim credit
for it, he says. I've got this idea from Chef
Eric from Commando Joe and it's a banger and it's worth trying.
That looks good, you just have to tie your beard and your
eyebrows back. All right, so if it's endorsed
by Chef Eric from Commando Joe, it's legitimate because he's a
gun. The man can hang.
All right, so Papa Jim in the comments said you've got a great
slice of prime rib. Why put it on a grill to cook it
some more? And that got 1300 likes.
Well, that's the thing. Steak preferences like assholes.
We've all got one. We don't necessarily care for
what someone else's tastes like. Well, you know which asshole of
a steak I don't like. That steak Because it's not
yours. A fucking prime rib.
So this is a typical American traditional steakhouse prime
rib. It's normally cooked in an oven.
They cut them into steaks and they serve it medium rare.
Boring. I got this served to me at a
steakhouse in Denver once called Del Fresco's, and I was mortar
fight. I'm like, you've got to fucking
cook it. And I don't mean the pinkness, I
mean it needed a crust. Well, there's a bit of a talking
point happening in the world of meat cooking pretty heavily at
the moment. And it's basically saying that
we've all been cooking prime rib, or Scotch fillet as we call
it here without the bone wrong for so long.
Because you're spending so much time getting this muscle here
cooked perfectly, you're ruining the best part of what everyone
thinks is the best part of the prime rib.
So that's where the reverse seer can actually aid you in that.
But yeah, a lot of guys now are saying no, separate this bit
off. Cook it separately, almost like
a flat iron, and you've got two different types of steak in a
prime rib. Right, so break it apart.
Basically like. You would a big rump and take
the pecana off it, essentially. Yeah, all right.
But for me, this is like brisket with our bark.
It lacks flavour without a decent crust.
That's my opinion. You've got to cover it in bloody
horseradish or something else to make it taste any good.
But I get why people do it, because they want the texture.
It's almost a bit of a chef flex in it.
It's like, oh look how pink mine still is.
So what would you prefer? Would you prefer a prime rib
like what we just showed up on the screen, or would you prefer
a crust on your rib eye? And now's probably a good time
to say that we're gonna have a poll on our YouTube every week,
starting with this one. Hell yeah, I'm pretty sure the
the charred section's gonna come storming home in a landslide.
But those prime ribs are very popular in America.
Yeah, well, the guy got 1300 likes.
Yeah, right. Maybe we should just bring it
down to a fight. That's a poll.
It's going on YouTube. Check out YouTube for the poll.
Way more diplomatic. All right, next.
This is a series of photos sent in to us by Benjamin Ryan, known
as Sans Couth, and he says I cooked recently for my son's
birthdays. I love it.
If you guys could rate my BBQ. They have some good looking baby
back ribs man. So his son's birthday.
His son must love BBQ. Yeah, must have a a very, very
well developed palette for those flavour profiles.
All right, so these look like some great pork belly burnt
ends. And I know we're not allowed to
call them burnt ends, but it just sounds better.
They look somewhat burnt and Andy to me.
All right, and these are great looking ribs too, by the way.
And he says he cooked all of this barbecue on a meal scale 94
for his son's birthday. How good would that be having a
meal scale in the background? Those guys don't miss, do they?
No, they build them so well. And this is a reminder too.
Tuffy has a few new videos dropping on Tuffy Stone's
YouTube channel and one of them is going to be on mil scale and
it probably will drop by the time this episode is out.
Hell yeah, I made the mistake of going right down the mil scale
rabbit hole and then realising I'll probably never get to own
one because it would cost about $20,000 just to ship them here.
Yeah, that's just freight. Yeah, we could just all chip in
and get a big container though. A mil.
Scale container? A mil.
Scale container. Yeah, I'll go over there, paint
some stuff on their walls and just do a trade.
Right, these are some great looking pork ribs and that
brisket is on point. He certainly knows what he's
doing, and he says he's a freelance backyard pit master in
Houston, TX. Sick.
So this is basically, if you're living in Texas, this is what
you do on a birthday, right? You know, like for me it's a
pizza party, but in Texas it's a fucking BBQ.
So this to me looks like a perfect piece of flat.
What I wouldn't give to eat that right now.
It's. Just glistening.
It's just begging. You just eat me, Jake.
So he says. I've been working on a menu to
hopefully do some pop ups soon. Sick.
So that was it. No platter shots.
He just sent the barbecue. And I said, hey, you know, if
you're going to rate it, you probably need a, you know, like
a platter of it all together. And he said, unfortunately,
there was a crowd around me waiting.
So I was slicing and serving. I'll put a tray together for you
guys soon. But he didn't take a photo.
We just got word from the from the boss upstairs.
The score's got to wait the scores there.
There'll be no score given until the platter arrives.
So he's gonna have to do it again.
He's. Gonna have to do a platter. 10.
10 out of 10. Well, he might have to wait till
his son's third birthday to get you another platter, but this is
his son and he just turned 2. Happy birthday.
Wow, fresh set of teeth. But you wouldn't need it for
half that BBQ though. It could be your first birthday
mate and you'd still devour that.
My middle daughter Coco, her first solid was low and slow
brisket because my wife was like oh I've been reading up and you
know, they say that you know pureed brisket is good for them.
So I just gave her a piece of low and slow brisket from black
iron smokers back in the days or something.
Yeah, it's all good. And she liked it.
She loved it. Alright, imagine that for your
first solar. Just the salt, the fat, the
smokiness. Norm Norm norm.
I wanna say presses might have been a lamb cutlet.
Yeah, that's a good one too, because it's a good hands free
one for you. You don't have to feed them, you
just give them the cutlet. Gotta make sure that bone
doesn't cause the coordination's not there.
Those bones can get a bit close to the eyes.
But yeah, lamb cutlets are a good one for the kids learning
how to eat. Alright, this is exceptional BBQ
through and through, but you can't give it a score because
it's not a complete set. Yeah, it's Rate my Platter.
Well it's not it's rate my BBQ but anyway, exceptional BBQ.
But do yourself a favour, send us in a platter.
We'd love for Side to give you a score if it looks great.
Yeah and how good is it for like kids 2nd birthday to do this on
your dad? All right, while we're here, all
of those photos that were taken looked great, by the way, and
they were taken by Jose Palomo and he's from Reserved Table
Studio and these are some of his other photos.
Amazing. That's a platter.
That's a high-ranking.
So he's a Houston based photographer for restaurants.
So sick. So you can check out his work at
Reserved Table Studio on Instagram.
Amazing. Imagine that though, like,
you've fallen over a good BBQ over there, aren't you?
Yeah, it's everywhere now. Yeah.
Alright, next. Speaking of pizza parties and
birthday catering, this is me last weekend.
This is our dish of the week. Don't you own a fucking Gozni?
Mate, I had 30 kids at my daughter's 7th birthday.
Happy birthday Elkie. She's gone from six to seven on
the 6th of the 7th. So yeah, love you darling.
But yeah, this was our last minute.
No birthday parties this year, but we did.
We ended up telling her to invite some of her friends. 30
kids plus parents showed up. So Domino's down the road.
Code was our saviour, right? And some red cordial.
No, no red cordial mate, just apple juice poppers.
Oh. Nice, you're a classy parent.
Yeah mate, real good for you all.
Right, let's move on to failed or nailed.
And this is another one you sent me, and let's watch.
How's the technique? This is like the elevated
stuffed crust here. So this was posted by Capital
Pizzas in Brazil and they say because a special pizza deserves
a crust worthy of it. At at first glance you're like,
oh, how horrible is that shitty American looking yellow cheese?
But then olmate has just the angel's touch and he's basically
almost looks like he's braided it to turn it into the most
beautiful uniform stuffed crust. And this isn't a one off.
This is this guy's daily crust. So I think you're right.
It looks like processed cheese turned into a tube and then
they've used it inside a pizza crust and it's been beautifully
presented. And you are saying this is
nailed? I reckon it's nailed.
If it was me, it'd be a fucking cow's only by now.
Did you? Call that at the start.
Or did I just gloss over? That you just glossed over it
mate, you didn't get a chance. So it's is it nailed or it's not
fucking nailed? All right, so you don't think
this is too much cheese for a crust?
That was a lot of fucking cheese.
I don't think so, and I'm not a cheese eater.
All right, so I went looking to see what the actual pizzas look
like. Then this one is a balance of
savoury, sweet and sour. They say it's a juicy pork loin,
crispy bacon, pineapple, catch you piri are original, which is
a Brazilian cream cheese, and then the lightness of the
Margarita and I think that's the other half of the pizza.
He's gone heavy on that pulled pork there, ain't he?
Good looking pizzas. Give me the cheese.
Like the techniques there could just be all fucking, you know?
The dough doesn't look like it's risen much at all there.
Mortadella it. Looks undercooked.
It does. They got scared as soon as the
slightest bit of Browning happened on the edge of that
pizza and they called it a day. Yeah, that's it.
So I put it in a fucking hot stone oven bro.
So and if you're wondering, they also do dessert pizzas and they
have replaced the cheese with chocolate and done the same
thing. Look at his technique of folding
that crust though. What an Angel.
He's got the classic tiger
behind the leaf tattoo. Done that a few times.
So they also do dessert pizzas and this is a pink strawberry
cream chocolate drizzle, fresh strawberries, wafer roll
biscuits, pink and white sweets and a red strawberry sauce.
Dessert pizzas are great until you try one just like, ah yeah
that's pretty shit and I fucking love pizza.
You know what I do? I finish strong with a slice of
ham and pineapple for my dessert.
That's dessert. That's.
Dessert, bro. All right, this is a pistachio
dessert pizza. Apparently they can do up to
489. It's very specific pizzas
delivered in just one day. They get 4.7 out of five stars
on Google reviews and it looks over the top to me, but those
numbers are solid. Yeah, it's still nailed just
because of his technique alone. Now here's the thing I noticed
when I was sort of researching this segment is they're called
capital pizzas in Brazil, and there's a few of them, but only
one of them does the crust like this.
Yeah, you'd hate to know that. You know, you show up for your
first day on the job and the training is to get that crust
like that every time. It's like trying to pull a
rosetto on your first day being a barista.
Yeah, it's funny, back in the old coffee training day, if you
go into someone, you know, they've only just started making
coffee. And it's like, right, What do
you want to learn today? Latte art.
Just teach me how to make latte art.
Yeah. Cool.
How's your coffee, mate? Fucking great.
Pull me a shot. Garbage, right?
We're starting at the and bottom.
We're not even doing milk today. You got to get your shot.
Right, you can't build a house on the shaky foundation, mate.
All right, ready. You're going to watch this one
and tell me whether you think it's nailed or failed.
Hit me. Oh look, from first glance it's
got to be a fail. But I mean, I have been known to
be proven wrong. What's happening?
It's a beautiful looking brisket that could have done with a
little bit more trimming but you know, we don't judge here.
But they've thrown it straight directly over some ashed over
coals and there's a bit of flamage going on there and then
the lid's been dropped, so we'll never know.
Right. So it's pretty wild.
It was posted by Tessa Malone, six, who was a chef.
OK. She says beef Biscuit Bay worth
every bite. Well then show me the end result
mate, I could be horribly wrong. Well, she did have to turn the
comments off. So normally you would not see
that huge brisket cooking directly over the charcoal with
flames up all around it. It's not how many people would
cook a brisket. We touch on this all the time
that a lot of chefs get humbled by BBQ because the rules are a
bit different and and one of my best mates in Tassie, he
messaged me once saying oh I'm going to give this BBQ thing a
bit of a whirl. He was a really good chef and he
sent me a video of him with a beautiful big Wagyu Tassie
brisket and he dropped it straight on the griddle, eat it
and then just popped it in the oven.
And I was like, oh OK, I haven't seen that method before.
And I messaged him the next day and I said how did your brisket
go mate? And he said, don't want to talk
about it, but that's what you used to do.
Like, you know, for eye fillet or something like that.
If you're cooking like a whole steak before, everyone was
transfixed by the reverse sear method.
Quite often you would sear it on the outside and then finish it
in the oven. So he's treated a brisket like a
steak and it just hasn't worked out for him.
Yeah, well, I think she's done a similar thing here.
I think she's cooked it hot and fast in the barbecue and what
everyone was saying is basically it's going to burn before it
cooks because it's such a thick cut of meat.
And that could have been why she left all that fat on there to
sort of insulate it. Texas isn't the only place that
cooks brisket, so it could just not be a BBQ brisket.
So I went digging on her other post.
Now we listen. We don't judge, OK?
We judge. We fucking oath we judge.
I found this and it's the same deal.
It's a huge chunk of meat she's cooking on the same BBQ cooking
over the coals, but it doesn't look burnt.
Is that a sausage that fell off though in the Coles?
When she sort of goes around the side there where it's gonna come
back? It's a sausage in the Coles,
bro. It's like she's like MMM, little
snack fuck. Dropped it.
What is that like a giant being fucking?
I don't think it's a brisket. It might be a huge rump.
I'm not sure what it is, but the point is.
This sausage. She's also cooking this huge
chunk of meat over the coals directly and it doesn't look
burnt. No, it's crusted up beautifully.
So this is the final product. Now what I think she's doing is
she's Browning the meat first. So she's basically putting her
over a really hot BBQ, getting the thing crusted with a nice
looking crust because that's what she did, and then taking it
out, putting it in the oven, and then finishing it in the oven
because it doesn't look bad. No, and there's somewhat
something that resembles a small smoke ring on that picture on
the left. All right, well, that looks way
better than I thought it would. 100%.
So you can preorder from Tessa Malone 6 now she's based in
Baltimore, MD. She does crab cakes, beef
brisket, steak, fried chicken, garlic mash and green beans.
So you order from her. Cool.
So this is Tessa and she is making great home cooked meals
and there's a lot more to this story that I won't go into, but
I think she is playing a role in her brother's children's lives
while he can't. OK, so get out and support her.
Tessa Malone 6. She's just cooking a brisket a
different way. It still did look great.
Well, in life, it's nailed. Correct.
Well done Tessa, and all the best to you.
Yeah, but also too touching back.
I mean, a lot of successful low and slow BBQ guys on the
Australian New Zealand circuit use not as an extreme version of
this technique for their brisket handings.
A lot of guys trim their briskets right back and they
start them off in the smoker absolutely screaming.
Like they'll use the multi cues. They'll have the flame going and
it almost builds a crust as opposed to a bark and then it's
get dropped right down and then cooked in the smoke.
I don't know the exact science, but yeah, I mean, some of these
guys are doing brisket handings in under 4 hours, so you've got
to set the bark real quick and then smoke it to the end.
Right. Well, the moral is next time you
see something on the Internet that you don't things done
right, there might be more to the story.
Yeah, think before you comment. All right, let's move on to pit
builders. Now.
This one was sent in to us by Josh Towers and he says have you
seen Hook and Ladder BBQ Cove Fire Truck located in Suffolk,
VA. This is going to be Bummer's
next upgrade so that when he's got his fat fire he can put it
straight out. Haven't had a bummer dig in a
while. So it's a fire truck, BBQ food
truck with a custom built cabinet smoker that holds 40
briskets and a full prep kitchen inside.
Sick. So they serve low and slow
brisket. Pulled pork, baby we back ribs
and all their sauces and rubs are homemade.
They say it's true. Carolina style BBQ served with
southern dishes everyone will love.
Now when they say Carolina style, is it North Carolina or
South Carolina? Don't know.
I thought in the comments, I thought you weren't allowed to
say Carolina. I thought you had to say North
or South. I could be wrong.
Yeah, right. All right.
Now, this is not the first BBQ food truck we have seen, but
this one is a little bit different.
We've also seen a BBQ fire truck before.
Bloody oath we have. It was more designed to have
shit loads of beer being poured out of it and some cooking
devices. But yeah, Full Throttle has
their a recommissioned underground mining fire truck
converted into a a beer pouring cooker.
And it's black. It's black.
But it still operates as a fire truck, whereas this one's very
different. So what they've done is they've
gutted it from all it's firefighting abilities.
They've added a bigger roof to the back, presumingly so you can
stand up while you're in there. And my guess is, although this
does look like a smoker, that's actually the old water tank that
they're taking out. MMM I could be wrong but they've
gutted it to create room in the back.
Bloody oath they have. So that room in the back is what
this went in. It's a huge cabinet smoker with
a warming box and they say it can fit 40 briskets sick.
So they've got all the prep benches in there and they've
also got the smoker. I love a good cabinet smoker.
I just think they're, you know, everyone loves an offset and you
know, the cylindrical ones, personally, I think they're
designed a little bit more efficiently.
I think the only real issue you have is the temperature is hard
to maintain right across the entire unit.
True. I could be wrong though.
Yep, but if you're moving BBQ around it's it's very efficient
because it's they're compact. Yeah, and they fit a lot.
Exactly. All right, so they mainly do
catering and from what I can tell, this is an invitation for
Noah's graduation party featuring the Hook and Ladder
BBQ truck. Jeez, he hasn't given himself
much time there. Six days.
The RSVP is before the cook day, so yeah.
Oh you rubbed out the I can't RSVP mate.
I don't know who to contact. Well, the plot thickens.
So they turn up to your house for said graduation.
And what do you think? They served for his graduation.
Barbecue No. Two alligators sick, eating
pineapples. Yeah, right.
So I mean I'm sure they cooked more, but this is pretty wild
for a graduation party. Couple of bacon wrapped Gators
there, Looks good. Right.
So they also do weddings, special events, functions, you
name it. And the truck, of course, is a
big hit with the kids. So they're called Hook and
Ladder Barbecue on Instagram and Facebook.
I went to follow them. They already follow us.
Sick my kids froth. When you can jump up and sit in
a fire truck. It's just such a like you could
be walking somewhere. They've got the shit 'cause
their legs are sorely oh, there's a fire truck, do you
want to sit in it? Yep, it's just a great way to
just smooth things over with angry kids.
Fire truck is probably the most lovable vehicle with flashing
lights. Yeah, that's exactly right.
All right, awesome. Thank you for sending that in to
us. You all right?
Meet the pit master. Meet the pit master.
These things get deep. Bloody hope they do.
They do when you're doing the fucking digging.
Right. Because a lot of people kind of
hit us up in the DMS and I'm like, okay, this is a little bit
unusual. And so I go digging and we try
to highlight barbecue and pit masters from all over the world.
Yeah, that's it. And a lot of people that do send
in, you know, info about themselves are a little bit more
modest than a lot of people say like to dig and sort of make
them shine a little bit more. So this is Viet, and he is from
Ho Chi Minh City in Vietnam, and he's a pitmaster.
Rad. So he sent us in these images to
start with, which got my attention, and we're looking at
a beautifully seasoned brisket. And beautifully photographed
too. Does that look?
Like a pepper to you and then a sort of like a different rub as
well. Yeah, sort of.
A bit of a coarse pepper and maybe a coffee rub.
He says he studied and graduated in interactive multimedia design
and had has been working in the film industry for 13 years.
Cool, he says. One day I had the chance to play
around with my drum smoker at the weekend just for fun, and it
became a dream of mine to have my own smokehouse and I did it.
That's how it happens. He said.
I didn't have any knowledge in the restaurant industry and
unfortunately it didn't work out and I had to close the place
down. The bummer.
Ready. But this has not stopped him, he
says. After two years of feeling sad,
I returned back to video editing to keep working until I found a
way out. And now I'm back doing BBQ
online on my TikTok channel. Tickety talk.
So he says I smoke brisket low and slow for 15 hours at 100°C
or 225 Fahrenheit. For the 1st 10 hours the meat
goes in bare bathing in the heat and smoke and forming that dark
crusty bark. It's a great looking brisket.
It's working. He then wraps in foil together
with beef tallow and the final three hours the meat is held
warm to let the moisture draw back into the meat and his total
cook time is 18 hours, not counting prep.
Yeah, there's a day there. He's not cutting corners, no.
So other than the standard dishes, I went look and I'm
assuming these are past specials, but that's a smoked
Berea Taco and these are spicy noodles with brisket.
Brisket just makes everything better, doesn't it?
And this is a queso with shredded beef brisket, made it
better. And that's a kind of asada rice
bowls. So some really imaginative
dishes there. Now, here's the thing.
He's doing all of this on his open balcony at home.
He says, I first started with an oil barrel smoker and then
Oklahoma Joe Highland, and after that was a crafted smoker.
And now also Oklahoma Joe's Longhorn.
What's he doing? Making necklaces or something?
I thought he might have been wrapping the handle that you
used to lift the thing out so you wouldn't burn your hands.
But it's not that. No, it's the shelf.
So from what I can tell, these are the current 2 pits that he's
cooking off and cooking BBQ that good on pits this small is
almost impossible. Need to be very attentive.
But I think he's managing to do it, obviously.
All right. He also sent us in this.
He won the best chicken Taco at the Saigon Taco Festival.
And one last thing before we wrap this up.
While I was looking, he also marinates some of his meats and
let's watch. Oh yeah, I can smell the
aromatics from here. That looks sensational.
So good. Some beautiful big bits of lamb
there, were they? So from what I can tell, the
marinade that he's using is garlic powder, onion powder,
cumin, chili flakes, paprika, black pepper, shallots, minced
garlic, ginger, Bay leaves, and some chopped fresh herbs.
Now this is typical marinade I guess, but I've always used cold
oil now mate, you've since informed me that I am wrong,
not. Necessarily wrong, but a lot of
spices can react differently to heat, so if you're using a hot
oil, you're opening up a lot of aromatics.
And yeah, I mean, it's almost the same science as the
Nashville hot chicken sauce. Use the hot oil.
Use the hot oil, usually the same oil that you fry the
chicken in or traditionally pork lard.
And yeah, it just gives it that distinct trademark flavour.
But yeah, using hot oil, it's like when you make curries from
scratch, sometimes you Chuck everything into a dry saucepan
and just sort of almost toasting the the herbs and the spices
there to release the aromatics. And then they sort of develop a
bit more through the caramelisation.
Yeah, well, I've done that for Indian dishes before, but I
never thought to use hot oil. Give it a try next time.
So after he tempers all of those spices in the hot oil which
helps to extract the flavour better than cold oil.
It's a very popular technique in China and India.
He then marinates what looks to be here, lamb cutlets and
steaks. I wonder if it would change the
flavour profile of a chimichurri if you used a hot oil as opposed
to a cold. Good point.
We could try it. We could try and debunk.
It I don't think we should fuck with chimichurri.
No, we've upset the Italian, the Mexicans, the Argentinians.
Are we after as next Brazilians? Yeah, and there's Brazilians of
them. So Viet, he currently has a
solid 18,000 followers on TikTok under Viet Thick BBQ but only
130 on Instagram. So we need to help him get those
numbers up. Get following.
There's his tag right there. So go and give him a follow
VIETTHICH BBQ. But he's big on TikTok and I
think he's using that fanbase on TikTok to talk to his customers.
They order. He then goes and cooks it and
delivers. Well that's it.
What is it 18,000? You put 18,000 people in one
room, like social medias desensitise it.
Like if you were in a room and 15 people came up to you and
said they like what you're doing, you'd be fucking chuffed.
You got 15 likes on social media, you'd be like, oh, that's
fucking nothing. True.
Well, he's proving he's making a goal of it, right?
This is his full time career now.
Yeah, bloody oath on you all. Right.
Congratulations yet. And he hasn't given up.
No, he has not. He let the sads get the better
of him and they kicked him back into gear.
Good on you buddy and we are looking forward to following
your journey. Bloody oath all.
Right, let's move on to some tattoos.
Fucking hell, what are you doing mate?
I can't show you many tattoos anymore because you fucking tear
him with shreds. I'll try my best not to.
Well, you won't tear this one to sheds, I guarantee.
You Hit me. All right, this is Benjamin
Ryan. Now if you remember, we featured
him earlier on the show and this is a tattoo on him that I
spotted on his social media while I was looking for photos.
And remember, he cooked all the BBQ for his two year old's
party. Bold will hold.
What does it say? Sworn off and then a date.
OK. And what is it?
The 18th of March 2016 and it looks like a liquor bottle.
So he says 10 years sober today, fresh off an ER visit for
alcohol poisoning and then withdrawals.
I found myself living on my parents couch with no job, less
than $20 to my name, and no visible future.
He says I was able to slowly get it together, go back to school,
build a career, and eventually meet and marry my dream woman.
I started a family with a beautiful baby boy and I found a
new passion in BBQ. Hell yeah.
That decision to quit changed my life forever and I got a lot
done in the last decade and I don't know what the next is, but
I'm here and I'm ready for it. Fuck yeah.
Winning. 10 years. 10 years. What are you at now?
5 1/2 OK, I'm about 10 hours, 10 minutes.
So this is the payoff. Thank you for sharing that story
with us. It's cool to see other people be
brutally open and honest about that sort of stuff and what the
damage you can do to sort of people if you let it get out of
hand in your life. And at some point, if it's
ruining your life, you just need to cut it out.
That's it. And on the topic of tattoos,
like from here you can see this tattoo, it's in the skin.
You can still see it looks the same.
You can tell that to an eagle. You can tell that to Rose.
You can tell she's got roses and skulls because bold will hold.
Can I say I get what you're saying, but previously, maybe
10/15/20 years ago, has the technology improved and the inks
improved so that it doesn't fall out and spread as much as it
used to? Because if you look at old
people's tattoos that still had really bold lines, they're
fucking blown out. You can't even tell it's an
eagle anymore. But if you look at new tattoos,
they don't seem to have spread at all even after sort of 10
years. So is the theory still right
that you said last week? Oh, there is.
There's definitely a lot of advancements and even just in
the fact that people now know to look after their skin a little
bit better. But you know all these old
school tattoos that the blokes got where that you think they've
been lined in beer bottle green ink.
It was black once back in the day but chances are they're
probably done in jail or not. A lot of guys could afford going
to a tattoo shop and getting good tattoos back in the day so
but also too there hasn't been the popularity of tattoos so who
knows in 30 years time when we're all in our 70s our tattoos
could look just as shit and it doesn't matter how well they'll
put in. All right, well, let's move on
from our tattoos to the dish of the week.
And I'm hungry. What is your promise?
Pig wings? What the fuck is a pig?
Wing. Well I didn't know what a pig
wing was so I googled it and found out that it's basically
the the bit of meat that's behind the hawk underneath the
skin there. And when you cook it, it's like
a mini pork Thor's hammer. And when you cook it, it
retracts on both ends of the bone.
And basically it looks like an oversized chicken wing.
So I've seen like Chuck's flavour train and some guys like
that cooking them. So I went downstairs to my local
butcher and said have you heard of pig wings?
They had no fucking idea. So we Googled it, figured out
that you just need like a pork hawk that wasn't already hammed
and they had some. We trimmed them up.
I didn't trim them. I got the butcher to do it for
me because you don't want to see me with a knife.
So anyway, we sort of half cooking these like we would pork
ribs and half like you would a beef shin.
So we've seasoned them in some Sirleys there some.
I had the pleasure of meeting him down the beach the other
week and he gave me some of his beautiful BBQ rubs.
So we've seasoned it in that we've left them in the smoker at
275 for about two hours just to get a nice sort of colour and a
bit of crust about them. Then this is where we've copied
the beef shin techniques. I've wrapped them in the foil,
put a bit of butter up on top and I've poured some cider in
there because it's a bit more of a better flavour profile than
what beer is with beef. We've put them in for another
hour or so and they have just gotten beautiful probe tender.
We've hit them with some Smoking Hot Guys BBQ.
You might remember a few episodes.
Back so peachy. Yeah, Omi, so peachy.
I think he sent us an AI picture of him in a bathtub full of BBQ
sauce, so let's see if the sauce is any good.
But yeah, we've hit it with that.
We hit it with the Surly's BBQ Original Blend, and it's a
beautiful flavour profile, that one.
Yeah, let's see how we went. Right here, bring it out and I
will get the stunt Cam, right. So apparently size are
requesting that we glove up for these OK pig wings.
This. One might fall off 2 bones in
there. Maybe we should have taken that
big bone out. Yeah, there you go.
Take the big bone out and that one goes through it.
It's all a learning process. Pig wings.
Pig wings, baby. How?
Are you going to get your headphones back on?
Oh fuck, don't have to clean these right?
Oh, I'm going this little sucker, right?
Cheers. Cheers, mate.
They're drippy. They're drippy.
They're tender. Heaps less effort than a fucking
pork rib too. Like there's a good amount of
meat. Also shout out foster tongue,
Curry meat and chicken for the pork wings right?
What do you reckon? They do taste like the pork
version of a Thor's hammer. That's exactly where I was.
Going to say same sort of cut. It's just a pork version and
it's a little bit smaller and you can hold it and you can eat
a whole 1. You can probably add a couple
that taste great. Yeah, I reckon they're a bloody
wind mate and. It was a lot tenderer than what
I thought. Yeah, when I wrapped them they
were tight, so the cider and the butter's obviously done it's job
and they probably took longer than what our Aussie ribs would
take. So I mean when we all started
barbecuing, we all got sucked into the 321 method, which was
too long for ribs. Yeah, they probably.
Theory on that, you know, Yeah, right.
There's a know who said that. Who was it?
Well, I can't tell you, but what I will say is that method was
probably done on 225F and maybe the last hour was a bit too
long, but you know, it had a ring to it. 321, right?
But I think a lot of people are doing the 321 method at 275 and
it's too fucking hot. Yeah, fuck knows it is.
Plus, our ribs are a lot leaner here because our pork's less
genetically modified. Yeah.
But if you're cooking at 225, FI still think the 321 method
works. If you're trying to come up with
a format that anyone can kind of follow, that's it.
But having said that, the more we've evolved over time, we've
realized you can cook them a lot faster.
You don't need to use the 321 method anymore.
But then what is it? No one's come up with a catchy
alternative. No, but you can always just cook
it till it's done. The old 2 1/2 one hour, 10
minutes, It doesn't roll off the tongue it.
Doesn't have a ring to it at all.
No, you just suck everyone in, tell them to do 321, then you
beat them. All right.
Nailed it. Well done.
I reckon it's great. I'm gonna do those again.
OK, we're going to move on to our fuck up of the week and wrap
this show up. Now you are going to narrate
this video. You're the commentator.
Now pretend you're in like the booth.
There's horses running around. It's there's Formula One cars.
You've got to commentate it. On the same track.
Well, no. It's about food horses and
racing cars. They'll watch that.
All right, we ready. Right dirty pan?
Fucking give it a clean plastic bag in the in the hot pan.
Melted plastic in your oil. Nice hot oil.
It's a chicken by the looks of that.
Just eats a chicken not evenly dispersed.
Some of it's not even in there. Something's gone in salt or
sugar or something. Not sure how the fuck this thing
is not completely caught on fire, I'll never know.
There's flames going everywhere. That chicken looks like it's
crusted up. I bet you it's not cooked
though. Oh fucking duck.
Just whole tomatoes straight in the oil too.
Keeps the noise going on. He's got an open kitchen.
I can hear a motorbike. Just put that.
Just put it in mate. Few unnecessary wax.
He looks like he's got metalworking tools as opposed to
kitchen utensils now. He's pouring all that oil out
now to be fragranced with plastic and tomatoes.
It's not a flavour combo. I look for flames back on some
fucking chucks and beans and then are there chilies?
Give it a whack, mash it all up, smash the bones, more oil back
in there. Then all mates got to carry it
to the table with a fucking bamboo serving plate.
That was a fucking bin fire bro. I bet you it tastes good though.
So right at the. Beginning, he puts the bag of
oil into the pan and waits for the pan to melt the plastic so
that the oil falls out so he doesn't have to cut it.
But then the plastic is still. Floating in there but no fuck
it, there's micro plastics in everything now.
He's still it's macro plastics now you gotta watch out for it's
whole bags melted but. Then I think there's salt.
Yeah, I don't know. Salt would.
React though, Wouldn't it crackle and fizz and carry on?
I don't know, I didn't like his tomato.
Trick. It might have been MSG.
You never know. Well, he does put the tomatoes
in. Hole and then breaks them up.
I thought that was cool. That would be a lot of MSG.
Too much MSG maybe, but I I don't know.
Whatever he put in there, it was a lot of it.
That's it. If it was salt, it would have.
Been too much if it's. MSG it would have been too much.
If it's sugar, it would have been too much.
So fucked if I know what it was. Yeah, that's it.
Either way, he's very proud that I just can't see how.
Like I panic when I drop in too many dim Sims into the tallow
and the fucking oil gets close to the edge.
I'm like, Oh no, I'm gonna have a flare up here, but he
literally had flames coming right up the side and didn't
catch fire at all. But at one point in the video.
He actually spills a lot of that oil off the edge.
Yeah. How doesn't that catch on fire
exactly? Right.
Maybe that's. Whatever the white stuff he
threw in does, it stops it from fucking conducting fire.
I don't know man, there's a lot to unpack.
I don't know. Yeah, Yeah.
Alright, let's wrap this thing up.
That was. A bit fun, enjoyed that.
You'd be good, what with wings? Nah with your commentary.
Oh mate, I could fucking. Talk a glass eye to sleep I
reckon. Alright, I was learning as I
went too. So with that can you please
like? Subscribe, do all the things,
and we'll see you next Tuesday. See you next Tuesday.