1 00:00:00,560 --> 00:00:04,520 Righty, it's episode 90 and in this episode sigh is going to 2 00:00:04,520 --> 00:00:08,640 deep fry coke. I'm gonna deep fry drink yes, 3 00:00:08,720 --> 00:00:13,120 our somewhat vile deep fried lasagna video unearth something 4 00:00:13,120 --> 00:00:16,320 we think is very fascinating. I said in the video pretty sure 5 00:00:16,320 --> 00:00:20,240 he could deep fry anything except drinks and then Texas 6 00:00:20,240 --> 00:00:22,320 entered the chat and then anyway, you're gonna have to 7 00:00:22,320 --> 00:00:25,120 stay till the end to see that. So let's go all. 8 00:00:25,360 --> 00:00:28,480 Right, let's do the intro. How's it going y'all? 9 00:00:28,600 --> 00:00:31,240 It's Taylor hurting barbecue and got us to the other season 10 00:00:31,480 --> 00:00:34,520 podcast. All right, so that was Jalen 11 00:00:34,520 --> 00:00:38,360 Hurd from Goldie's BBQ. Now Kevin's BBQ Joints has a 12 00:00:38,360 --> 00:00:42,000 great video on him and he is one of the cofounders of Goldie's 13 00:00:42,000 --> 00:00:45,360 Barbecue in Fort Worth, TX, a previous number one on the Texas 14 00:00:45,360 --> 00:00:50,160 Monthly and currently #3 and he worked at Franklin BBQ, Love 15 00:00:50,160 --> 00:00:53,360 Barbecue, and Friedman's. Geez, that's quite the resume, 16 00:00:53,360 --> 00:00:54,080 isn't it? Yeah. 17 00:00:54,080 --> 00:00:57,200 So I don't know if any one person can claim credit for 18 00:00:57,200 --> 00:00:59,200 this, but Goldie's did. I mean, you call it a 19 00:00:59,200 --> 00:01:01,560 reinvention, call it an evolution, call it whatever you 20 00:01:01,560 --> 00:01:05,319 want, but they introduced Texas barbecue and specifically 21 00:01:05,319 --> 00:01:09,760 brisket to 24 hour rests and using liquid beef tallow during 22 00:01:09,760 --> 00:01:12,160 the wrap. And that has changed the game. 23 00:01:12,240 --> 00:01:14,160 The main. Thing I sort of think about 24 00:01:14,160 --> 00:01:18,280 Goldie's is they were one of the first guys to sort of stop with 25 00:01:18,280 --> 00:01:20,320 the gatekeeping. You know, they knew to a lot of 26 00:01:20,320 --> 00:01:23,480 good techniques and if anyone asks, they just let them know 27 00:01:23,480 --> 00:01:25,360 straight up, yeah, this is how we do. 28 00:01:25,360 --> 00:01:28,280 It and they put it all in a book and didn't lie about it. 29 00:01:28,520 --> 00:01:30,920 Exactly. All right, now it's a 2 for one 30 00:01:30,920 --> 00:01:32,440 special this week. Let's watch. 31 00:01:32,960 --> 00:01:34,800 What's going on Cowboys and Cowgirls? 32 00:01:34,920 --> 00:01:38,400 It's Butch here at Goldies BBQ. All right, that's Johnny Butch, 33 00:01:38,400 --> 00:01:41,120 and he's worked in Michelin starred fine dining kitchens, 34 00:01:41,120 --> 00:01:44,240 Nomar, St. John, Blue Hill and Gem before 35 00:01:44,240 --> 00:01:47,440 getting into BBQ. He's a cool cat and I'm going to 36 00:01:47,440 --> 00:01:49,520 say we're going to talk about this guy in future episodes. 37 00:01:49,520 --> 00:01:51,080 He's really. Cool bloody oath mate. 38 00:01:51,080 --> 00:01:54,320 He's also got the resume. Yeah, well, Saint John, if he 39 00:01:54,320 --> 00:01:56,800 worked there, that was one of the best top ten meals of my 40 00:01:56,800 --> 00:01:57,800 life. It's in London. 41 00:01:58,040 --> 00:01:59,840 Yeah, right. All right, a big thanks to John 42 00:01:59,840 --> 00:02:02,920 Pentasis, a long time follower of the show who sent those 43 00:02:02,920 --> 00:02:06,240 videos in to us and he's on a BBQ pilgrimage. 44 00:02:06,240 --> 00:02:08,400 It's got to be a BBQ bucket list man. 45 00:02:08,520 --> 00:02:10,080 But he's also watching the soccer, I think. 46 00:02:10,120 --> 00:02:13,560 Yeah, he went over there. I think he went and saw Norway 47 00:02:13,560 --> 00:02:15,960 progress at Dallas Cowboys Stadium. 48 00:02:15,960 --> 00:02:18,320 So, Anya, John. All right, so what's in this 49 00:02:18,360 --> 00:02:20,240 episode? Right now we've got a bit of a 50 00:02:20,240 --> 00:02:24,560 crisscross inspiration, we've got the triumphant return of 51 00:02:24,600 --> 00:02:28,760 Failed or Nailed, and as we said, we've got a bit of Texas 52 00:02:28,760 --> 00:02:31,400 Fat Boy inspiration on the menu. All right. 53 00:02:31,400 --> 00:02:33,720 Looking forward to it. Let's go. 54 00:02:33,720 --> 00:02:36,480 Are you sure? We can deep fry liquids. 55 00:02:36,680 --> 00:02:37,720 You're gonna find? Yeah, mate. 56 00:02:38,040 --> 00:02:40,080 All right, let's move on to our dish of the week. 57 00:02:40,080 --> 00:02:43,280 Now, a few weeks ago, you cooked up a pizza base hot dog. 58 00:02:43,320 --> 00:02:45,520 It was unreal. I said it was better than a hot 59 00:02:45,520 --> 00:02:47,720 dog, and you said it was all over the Internet. 60 00:02:48,000 --> 00:02:50,200 I asked you if you invented it. You said no, it was all over the 61 00:02:50,200 --> 00:02:52,240 Internet. And because my phone listens to 62 00:02:52,240 --> 00:02:54,360 me, this popped up. And what are we looking at? 63 00:02:54,960 --> 00:02:58,760 This is a pizza burger. Burger. 64 00:02:58,760 --> 00:03:00,680 A burger. How good is a cheeseburger 65 00:03:00,680 --> 00:03:03,680 that's obviously being assembled then wrapped in delicious 66 00:03:03,680 --> 00:03:06,360 looking pizza dough? And I was getting very anxious 67 00:03:06,360 --> 00:03:09,160 watching her handling that dough with such precision. 68 00:03:09,160 --> 00:03:12,640 But yeah, once I get my pizza skills back up mate, I reckon 69 00:03:12,640 --> 00:03:15,360 I'll give this a crack. All right, so it looked unreal. 70 00:03:15,360 --> 00:03:19,280 It was created by Food by Lucy and she's a recipe content 71 00:03:19,280 --> 00:03:21,920 creator, private chef and flavour queen. 72 00:03:22,000 --> 00:03:25,280 She looks like it mate. So I went stalking and further 73 00:03:25,280 --> 00:03:28,880 down six weeks ago in her feed, she says in introducing the 74 00:03:28,880 --> 00:03:32,320 Pizza Dog, a hybrid of pizza meets hot dogs smothered in a 75 00:03:32,320 --> 00:03:35,560 smoky jalapeno, gwendilla and pickle relish. 76 00:03:35,600 --> 00:03:38,040 And that might have been what inspired you. 77 00:03:38,440 --> 00:03:40,640 Yeah, it wasn't that one in particular, but I did just 78 00:03:40,640 --> 00:03:44,560 notice then she was using that good old Owl brown cassandy 79 00:03:44,560 --> 00:03:46,640 ketchup and he's habanero mustard. 80 00:03:46,640 --> 00:03:48,320 So she's on the good flavours bro. 81 00:03:48,320 --> 00:03:49,640 Right. So at the bottom of this 82 00:03:49,640 --> 00:03:54,680 particular video, she says thanks Rosa NQY for the inspo. 83 00:03:55,640 --> 00:03:58,320 She didn't create it either. No, no, these have been doing 84 00:03:58,320 --> 00:04:01,800 the rounds, that's for sure. So I went to Rosa and they had 85 00:04:01,800 --> 00:04:05,160 posted this photo captioned when head chef Johnny said he was 86 00:04:05,160 --> 00:04:07,720 going to slap a beef hot dog in some pizza dough. 87 00:04:07,960 --> 00:04:10,520 We all knew it was going to be special, but we didn't think it 88 00:04:10,520 --> 00:04:13,720 would bang this much. How good does that look? 89 00:04:13,960 --> 00:04:18,120 So it's called the Rosa Dog and Rosa is a very cool looking 90 00:04:18,120 --> 00:04:20,760 restaurant in Newquay in the United Kingdom. 91 00:04:20,760 --> 00:04:22,440 Is that familiar? To you it is mate. 92 00:04:22,440 --> 00:04:25,320 I lived in New Quay for nearly two years. 93 00:04:25,560 --> 00:04:27,320 You might have even walked past Rosa. 94 00:04:27,320 --> 00:04:31,520 I probably know this bloke. All right, so this is where the 95 00:04:31,520 --> 00:04:35,400 plot thickens even more. Just under that particular post. 96 00:04:35,400 --> 00:04:38,480 This is his fried lasagna. And they say the train never 97 00:04:38,480 --> 00:04:40,600 stops rolling on these famous little things. 98 00:04:40,600 --> 00:04:43,200 As soon as one batch is breadcrumb, the next lasagna is 99 00:04:43,200 --> 00:04:45,480 in the oven. We sell thousands of these a 100 00:04:45,480 --> 00:04:49,800 year, literally. They also deep fried lasagna. 101 00:04:50,040 --> 00:04:52,800 Oh mate, we're on the same page. We're the same person. 102 00:04:52,800 --> 00:04:56,000 But no, like once all my friends that still live in Newquay 103 00:04:56,280 --> 00:04:59,240 discovered our our video through following the channel. 104 00:04:59,280 --> 00:05:01,960 This particular image got sent to me a bunch of times. 105 00:05:01,960 --> 00:05:03,320 I was just like, how good is this? 106 00:05:03,320 --> 00:05:06,640 Where was this 20 years ago when I lived in the Southwest? 107 00:05:06,880 --> 00:05:09,120 All right, absolutely sensational, but he didn't pop 108 00:05:09,120 --> 00:05:10,880 her a fire. It's just a good old lasagna. 109 00:05:11,000 --> 00:05:14,720 Oh mate, there is no illusion that I did not invent this 110 00:05:14,720 --> 00:05:17,200 popper. I mean, when I was a broker 111 00:05:17,200 --> 00:05:20,800 snowboarder living in New Zealand twenty years ago, this 112 00:05:20,800 --> 00:05:24,480 was the foundation of my food pyramid, the $2.00 lasagna 113 00:05:24,480 --> 00:05:27,360 square, as we used to call it, Sitting in the Bay Marie of the 114 00:05:27,360 --> 00:05:30,520 24 hour supermarket was the closest thing we got to 115 00:05:30,520 --> 00:05:34,800 nutrients. And then did you deep fry it as 116 00:05:34,800 --> 00:05:37,640 a kid? No, no, they were at the servo 117 00:05:37,720 --> 00:05:41,040 like they would deep fry them. It was like, it was like the 118 00:05:41,080 --> 00:05:44,520 classic Aussie servo where you go past the Bane, there's dim 119 00:05:44,520 --> 00:05:47,040 seam seafood sticks. But in New Zealand they've got 120 00:05:47,040 --> 00:05:48,920 toppers. So you could get like a Cordon 121 00:05:48,920 --> 00:05:52,040 Bleu version, a deep fried lasagna and they'd just be 122 00:05:52,040 --> 00:05:54,560 sitting there for God knows fucking how long. 123 00:05:54,840 --> 00:05:57,680 But when you're steaming drunk on your way home at 6:00 in the 124 00:05:57,680 --> 00:06:02,320 morning and you see those golden flakes of the the pizza Topper, 125 00:06:02,680 --> 00:06:05,680 it's a good chair. Alright, so you know what you've 126 00:06:05,680 --> 00:06:08,160 gotta do, right? Go back to Newquay and High 5 127 00:06:08,160 --> 00:06:10,840 these guys. No, you've gotta do a pizza 128 00:06:10,840 --> 00:06:12,400 base. Jalapeno popper. 129 00:06:12,400 --> 00:06:16,000 Lasagna Topper. Jesus, the Italians are gonna 130 00:06:16,000 --> 00:06:18,800 get real mad. Well, she did a fucking burger. 131 00:06:18,920 --> 00:06:21,000 Yeah, you gotta do a a lasagna one now. 132 00:06:21,120 --> 00:06:24,480 Yeah, but the burger's almost 2 American cuisines, like, you 133 00:06:24,480 --> 00:06:25,840 know, they're just like, hell yeah. 134 00:06:25,880 --> 00:06:29,400 But this is double Italian blasphemy. 135 00:06:29,400 --> 00:06:32,280 Well, this is the equivalent of denim on denim. 136 00:06:32,640 --> 00:06:35,920 It's carbs on carbs. It's the Milano tuxedo. 137 00:06:37,720 --> 00:06:40,960 All right, failed or nailed? Does this work? 138 00:06:41,760 --> 00:06:44,080 Yeah. All right. 139 00:06:44,080 --> 00:06:46,560 Are you ready to give this thing a call as soon as you see it? 140 00:06:46,560 --> 00:06:47,960 You've got to call it failed or nailed. 141 00:06:48,040 --> 00:06:52,880 I'm ready. Oh, it's a fail to fail. 142 00:06:52,920 --> 00:06:54,880 He was. So slow on that I would have 143 00:06:54,880 --> 00:06:57,600 called that. Yeah, but you know, I also was 144 00:06:58,160 --> 00:07:01,560 still had my mouth watering from those previous slides. 145 00:07:01,560 --> 00:07:06,120 This dried it up real quick. So this one was posted by ibook 146 00:07:06,120 --> 00:07:08,920 lover Max captioned grey dry brisket. 147 00:07:11,360 --> 00:07:14,800 So he said my sister brought 4 packages of brisket from a well 148 00:07:14,800 --> 00:07:17,640 known deli in the DC area and it was not cheap. 149 00:07:17,680 --> 00:07:19,280 I was shocked when I opened the packages. 150 00:07:19,280 --> 00:07:21,120 What happened? Should I ask for a refund? 151 00:07:23,280 --> 00:07:26,040 Probably. You'd probably be entitled to 152 00:07:26,040 --> 00:07:29,720 compensation too. Who hurt you bro? 153 00:07:30,040 --> 00:07:32,720 So this brisket, it kind of reminds me of when Darth Vader 154 00:07:32,720 --> 00:07:34,400 took his helmet off in Star Wars. 155 00:07:34,400 --> 00:07:35,120 Do you remember? Yeah. 156 00:07:36,200 --> 00:07:38,560 It kind of looks like you've turned the saturation of the 157 00:07:38,560 --> 00:07:41,720 colour right down too. It looks like it would squeak 158 00:07:41,720 --> 00:07:44,400 when you eat it. If you could eat it. 159 00:07:44,480 --> 00:07:47,280 All right, Yeah, failed. Definitely failed. 160 00:07:47,280 --> 00:07:47,920 All right. Next. 161 00:07:49,200 --> 00:07:52,600 Oh, nailed, nailed. I'm into that. 162 00:07:52,600 --> 00:07:54,520 Bro all right. This photo was posted by Michael 163 00:07:54,520 --> 00:07:57,360 Rose and it was titled Are these fish fillets or beef? 164 00:07:57,440 --> 00:08:02,280 And it's Japanese Wagyu MB 12 plus it's a five, $250 a kilo. 165 00:08:02,280 --> 00:08:05,720 How would you describe it? Goes back to one of our first 166 00:08:05,720 --> 00:08:08,960 four videos mate. More fat than meat going on, but 167 00:08:09,400 --> 00:08:11,360 I still would love to. Try it. 168 00:08:11,520 --> 00:08:13,880 Well, I thought beef was supposed to be red, but this 169 00:08:13,880 --> 00:08:16,320 looks more like soap. Yeah, it's kind of dusty. 170 00:08:16,320 --> 00:08:18,480 You'd probably feel like soaked too when you touch it. 171 00:08:18,480 --> 00:08:20,760 You know when you touch that Wagyu and it leaves like that 172 00:08:20,760 --> 00:08:23,520 waxy residue? Beef flavoured butter. 173 00:08:24,640 --> 00:08:26,640 Yum. All right, next. 174 00:08:28,000 --> 00:08:29,800 Pizza nailed. Nailed. 175 00:08:30,000 --> 00:08:32,000 Nailed. All right, so it's posted by 176 00:08:32,000 --> 00:08:36,360 Lightmick and it's a homemade pestoroni and cheese pizza. 177 00:08:37,720 --> 00:08:40,080 Now at first I thought it was whipped cream, but it's actually 178 00:08:40,080 --> 00:08:44,440 whipped ricotta with a stunning base pesto cheese, pepperoni and 179 00:08:44,440 --> 00:08:46,080 the little dollops of ricotta. They. 180 00:08:46,480 --> 00:08:48,440 Almost look like meringue, don't they? 181 00:08:48,440 --> 00:08:51,720 They're so well and mindfully positioned. 182 00:08:52,120 --> 00:08:55,600 I'm a I'm way too hungry to be looking at this bro. 183 00:08:56,360 --> 00:08:59,480 How do I say this? Like I'm nearly fucking 50, I'm 184 00:08:59,480 --> 00:09:02,920 48 and I'm scrolling through my feed and something like this. 185 00:09:02,920 --> 00:09:05,000 I'm like, oh wow, this is really good. 186 00:09:05,160 --> 00:09:08,080 Oh wow, like how did I get? Here do you grow out of that? 187 00:09:08,960 --> 00:09:12,120 But also too, this is a fucking home cook, right? 188 00:09:12,440 --> 00:09:14,080 Yeah, it is. I'm definitely a home cook. 189 00:09:14,080 --> 00:09:16,600 And for the record, if you want to know how he made that 190 00:09:16,600 --> 00:09:19,600 fantastic bass, just pause it here, maybe zoom in. 191 00:09:19,600 --> 00:09:21,240 But that's his recipe for the bass. 192 00:09:21,520 --> 00:09:25,040 Yeah, good luck. All right, let's move on to rate 193 00:09:25,200 --> 00:09:27,760 my BBQ. It's been a while since I've 194 00:09:27,760 --> 00:09:30,960 been under the. Bus the number one Raider of BBQ 195 00:09:30,960 --> 00:09:33,840 from, well, I might even be able to say Australia. 196 00:09:33,840 --> 00:09:42,920 Now let's get noises. It's #1 Raider of BBQ style. 197 00:09:42,920 --> 00:09:47,600 Luxton, welcome to the studio. Rate my BBQ. 198 00:09:52,960 --> 00:09:54,600 Stop. Let's not make a habit of that, 199 00:09:54,720 --> 00:09:57,480 no? We just lost all our three 200 00:09:57,480 --> 00:09:58,640 followers. All right. 201 00:09:58,640 --> 00:10:01,120 I think you progressed from being the number one Raider of 202 00:10:01,120 --> 00:10:03,280 BBQ from Tasmania to now Australia. 203 00:10:03,280 --> 00:10:05,960 I don't think there's anyone else in Australia raiding BBQ as 204 00:10:05,960 --> 00:10:08,920 prolifically as you are. Heavy is the head that wears the 205 00:10:08,920 --> 00:10:10,960 crown, mate. All right, long way to go to 206 00:10:10,960 --> 00:10:13,920 your Daniel Bourne status, but this platter was sent to us by 207 00:10:13,920 --> 00:10:17,600 Jordan from BBQ Lab. He is a pit master at Big Earl's 208 00:10:17,600 --> 00:10:19,480 barbecue joint in Melbourne, Australia. 209 00:10:19,720 --> 00:10:21,720 It's a really cool venue. We're going to talk about it 210 00:10:21,720 --> 00:10:24,600 more on the show in upcoming episodes, but this is a great 211 00:10:24,600 --> 00:10:27,080 looking platter that he's sent in for you to rate. 212 00:10:27,760 --> 00:10:30,080 He also sent us a bunch of rubs once, didn't he? 213 00:10:30,240 --> 00:10:32,600 He did open the shelf there. They've been in the background a 214 00:10:32,600 --> 00:10:33,800 few times. Yeah, that's it. 215 00:10:34,120 --> 00:10:38,400 On the might I add the newly cleaned and organized shelf? 216 00:10:38,520 --> 00:10:40,800 Yeah, we had to clean up Bloody oath, all right, he says. 217 00:10:40,800 --> 00:10:42,920 Hey guys, hope you've both been keeping well. 218 00:10:42,920 --> 00:10:44,480 Thought I'd share a platter that I made. 219 00:10:44,480 --> 00:10:47,720 Keen to hear what you rate it and at first I thought well this 220 00:10:47,720 --> 00:10:50,720 is a platter at big girls which is where he works but it's not. 221 00:10:50,760 --> 00:10:53,520 He says no, it was done at my brothers house in Leeds while 222 00:10:53,520 --> 00:10:56,760 visiting in the UK. He had about 15 mates come over 223 00:10:56,760 --> 00:10:58,680 so I put on a spread for the boys. 224 00:10:58,680 --> 00:11:01,560 Wow, so he's cooking out of a suitcase essentially too. 225 00:11:01,560 --> 00:11:05,360 So he's going back to the motherland and taking his newly 226 00:11:05,360 --> 00:11:08,720 acquired pitmaster skills with him, and he's knocked this out 227 00:11:08,720 --> 00:11:10,880 of the park. Mate, so it includes brisket, 228 00:11:10,880 --> 00:11:14,720 honey BBQ pork ribs, hot honey pork belly, burnt ends, 229 00:11:14,720 --> 00:11:18,960 pineapple and rum lollipops, barbacoa tacos with a jalapeno, 230 00:11:18,960 --> 00:11:22,240 salsa Verde with beef cheeks, beetroot and orange salad, and a 231 00:11:22,240 --> 00:11:24,080 banana pudding. Wow, wow. 232 00:11:24,080 --> 00:11:25,800 All right. A lot of prep and a lot of 233 00:11:25,880 --> 00:11:28,720 effort to get all those things ready at the same time. 234 00:11:28,760 --> 00:11:30,400 I love the look of that salad too. 235 00:11:30,400 --> 00:11:33,120 The vibrance of the beetroot and the orange and the Rosemary 236 00:11:33,120 --> 00:11:34,160 there. What a combo. 237 00:11:34,440 --> 00:11:36,080 Yum. All right, he says, before you 238 00:11:36,080 --> 00:11:40,280 rate it annoyingly, I also made a brown butter honey cornbread, 239 00:11:40,280 --> 00:11:41,720 but I forgot to add it to the platter. 240 00:11:42,000 --> 00:11:45,600 Oh, that's marking it down. But I'm on your side bro, look 241 00:11:45,800 --> 00:11:48,040 poof. Oh, back up there. 242 00:11:48,040 --> 00:11:51,680 How's the balance sitting there precariously next to the the 243 00:11:51,680 --> 00:11:54,320 potato salad? I've used all my expert graphic 244 00:11:54,320 --> 00:11:55,800 design skills to update the platter. 245 00:11:55,800 --> 00:11:58,040 So what is the official score gonna be? 246 00:11:58,560 --> 00:12:02,920 Oh look mate, the fact that he's gone to his brother's place and 247 00:12:03,080 --> 00:12:06,040 had to find a new butcher and do all those things, it's got to be 248 00:12:06,040 --> 00:12:09,400 a 9.3. Wow, good looking platter 249 00:12:10,240 --> 00:12:13,360 obviously marked down because you're not helping me out with 250 00:12:13,360 --> 00:12:16,880 how hungry I am. All right, huge score. 251 00:12:16,880 --> 00:12:19,360 Congratulations and thanks for sending that in, big girls. 252 00:12:19,400 --> 00:12:21,160 It's a really cool joint. Big girls? 253 00:12:21,480 --> 00:12:22,800 Yep, let's go. All right. 254 00:12:22,800 --> 00:12:25,280 Talking points. This one's going to get deep. 255 00:12:25,520 --> 00:12:28,120 Oh, so deep. Real deep. 256 00:12:28,840 --> 00:12:30,720 All right, ready. I think so. 257 00:12:31,160 --> 00:12:33,920 All right, so this is a video of a lady cooking a brisket. 258 00:12:33,920 --> 00:12:36,960 It's a small Coles brisket. Coles is like a supermarket in 259 00:12:36,960 --> 00:12:38,680 Australia. It's only a few kilos. 260 00:12:38,960 --> 00:12:42,840 She gives it a mustard binder. She layers on Lane's BBQ rubs. 261 00:12:42,840 --> 00:12:44,960 She actually uses three different rubs on there. 262 00:12:45,280 --> 00:12:48,600 She then gives it the obligatory pack and she puts it into a 263 00:12:48,600 --> 00:12:51,640 Traeger Ranger and then she wraps it in foil with a bit of 264 00:12:51,640 --> 00:12:53,640 butter. And once she's done, she wraps 265 00:12:53,640 --> 00:12:56,400 it in a towel, gives it a rest, and then she cuts it up and she 266 00:12:56,400 --> 00:12:57,920 makes some brisket burgers from it. 267 00:12:58,120 --> 00:13:01,520 Amazing. Or, as the educated called them, 268 00:13:01,600 --> 00:13:08,480 brisket sandwiches. Yeah, I'm not. 269 00:13:08,480 --> 00:13:09,800 Going to let that one down, am I it? 270 00:13:10,520 --> 00:13:13,600 Was the funniest part about it was you corrected yourself in 271 00:13:13,600 --> 00:13:17,640 the very next segment. So All in all, it's a very solid 272 00:13:17,640 --> 00:13:19,360 effort. But weirdly enough, she copped a 273 00:13:19,360 --> 00:13:22,720 heap of crap in the comments. The number one thing she copped 274 00:13:22,720 --> 00:13:26,680 crap for was the $28.00 which she said was cheap for a brisket 275 00:13:26,920 --> 00:13:29,560 they said wasn't cheap. I beg to differ. 276 00:13:29,560 --> 00:13:31,840 Have you been looking at meat prices lately? 277 00:13:31,840 --> 00:13:34,600 Gang, I mean, that's cheap and they're not really a quality 278 00:13:34,600 --> 00:13:36,080 brisket. They're very lean, they're 279 00:13:36,080 --> 00:13:37,600 small. I think they might even be 280 00:13:37,600 --> 00:13:41,480 injected with some liquids. But I mean 28 bucks is as cheap 281 00:13:41,480 --> 00:13:42,760 as you're going to get a brisket for. 282 00:13:42,840 --> 00:13:45,640 Anywhere. Look mate, I am partial to a 283 00:13:45,640 --> 00:13:48,360 supermarket brisket. I don't ever go looking for them 284 00:13:48,360 --> 00:13:51,160 but if I walk past 1 and I see a bit of marbling I'd grab it 285 00:13:51,160 --> 00:13:52,640 because it's a diamond in the rough. 286 00:13:52,640 --> 00:13:55,960 And even if you're just using it to do like a quick, you know, 287 00:13:55,960 --> 00:13:58,440 sometimes you don't want to cook an 8K brisket. 288 00:13:58,600 --> 00:14:01,400 I mean, if you just got to do a quick Sunday roast or you want 289 00:14:01,400 --> 00:14:04,520 some cold cuts for lunches. I mean, these things can be 290 00:14:04,520 --> 00:14:06,640 great. The general majority of them, 291 00:14:06,640 --> 00:14:09,520 they are garbage. They usually sort of cut halfway 292 00:14:09,520 --> 00:14:12,760 between flattened points. So you've just got into muscular 293 00:14:12,760 --> 00:14:15,560 fat everywhere. But sometimes you do find a good 294 00:14:15,560 --> 00:14:17,400 one. And even if it's just turned 295 00:14:17,400 --> 00:14:20,880 into mince too, or pulled beef. You make smash burgers with them 296 00:14:20,880 --> 00:14:23,560 or but, but she's making a brisket sandwich. 297 00:14:23,840 --> 00:14:26,120 It's going to do the job. She fucking nailed it. 298 00:14:26,400 --> 00:14:30,160 All right, so a lot of men in the comments gave her the tips 299 00:14:30,160 --> 00:14:33,640 or critiqued her methods. Do you know who she is? 300 00:14:34,360 --> 00:14:37,520 I do not. So this lady in the video just 301 00:14:37,520 --> 00:14:40,400 so happens to be a racing car driver called Renee Gracie. 302 00:14:40,880 --> 00:14:44,200 Now as a teenager she was originally into horse riding but 303 00:14:44,200 --> 00:14:46,880 went go karting for the first time, absolutely loved it and 304 00:14:46,880 --> 00:14:49,720 switched to motorsport. From horse riding to horsepower. 305 00:14:50,120 --> 00:14:52,640 She got herself into the Porsche Carrera Cup, she was the first 306 00:14:52,640 --> 00:14:55,280 ever female and she was just 18 at the time. 307 00:14:55,280 --> 00:14:57,920 And then the Dunlop Series, which is the Fier series, to the 308 00:14:57,920 --> 00:15:00,720 main pinnacle of Motorsports in Australia, which is Supercars 309 00:15:01,040 --> 00:15:03,800 sick. She then made it into Supercars 310 00:15:03,800 --> 00:15:06,360 and in 2016 she raced for two years. 311 00:15:06,360 --> 00:15:09,120 But then she struggled with sponsorships and was without a 312 00:15:09,120 --> 00:15:12,720 drive for the 2018 season. She said she felt unwelcome, 313 00:15:13,040 --> 00:15:15,440 isolated, like support and was treated differently. 314 00:15:15,640 --> 00:15:18,960 You're right, that's a shame. All right, but I don't, all 315 00:15:18,960 --> 00:15:21,680 right, So I don't. I don't want to get us 316 00:15:21,680 --> 00:15:24,440 demonetised and I want to remain married. 317 00:15:25,800 --> 00:15:27,760 So these are the safe for work photos. 318 00:15:27,760 --> 00:15:31,480 But she joined Only Fans after her motorsport career. 319 00:15:31,920 --> 00:15:34,680 If you got it. She was extremely successful at 320 00:15:34,680 --> 00:15:39,080 it, so bear with me. She was so successful she used 321 00:15:39,080 --> 00:15:41,840 her new found wealth to self fund her own comeback. 322 00:15:41,840 --> 00:15:45,320 She bought her own team and a car, an Audi R8 and she 323 00:15:45,320 --> 00:15:48,200 dominated her class. I think she won eight out of 324 00:15:48,200 --> 00:15:49,840 eight races. Sick. 325 00:15:50,120 --> 00:15:53,720 She then moved up to the Pro Am class, the top level of GT World 326 00:15:53,720 --> 00:15:58,200 Australia, and she got a Ferrari 296GT3 and she also got 327 00:15:58,200 --> 00:16:02,600 sponsored by Only Fans. Just, you know, just a couple of 328 00:16:02,600 --> 00:16:06,200 cheap knock around bomb cars just to make ends meet mate. 329 00:16:06,360 --> 00:16:08,080 All right, so here's the ending of all this. 330 00:16:08,120 --> 00:16:12,160 Recently at the QLD Raceway, Renee has a high profile Co 331 00:16:12,160 --> 00:16:14,960 driver, Supercars icon Will Davidson. 332 00:16:15,160 --> 00:16:17,040 But Renee qualifies the car herself. 333 00:16:17,040 --> 00:16:20,720 She qualifies it in second, then she starts the race, overtakes 334 00:16:20,720 --> 00:16:23,440 to leads the race and then gives the car 2 wheel with a very 335 00:16:23,440 --> 00:16:24,920 strong lead. Excellent. 336 00:16:25,120 --> 00:16:28,000 So Will brings it home and she becomes the first woman in 337 00:16:28,000 --> 00:16:31,400 Australia to win overall GT World Challenge Australia. 338 00:16:31,400 --> 00:16:33,920 And every single driver behind her was male. 339 00:16:34,080 --> 00:16:38,760 Stick that in your smoker, boys. Right, so back to the BBQ. 340 00:16:38,800 --> 00:16:40,760 I've cooked these little small briskets before. 341 00:16:41,280 --> 00:16:43,400 They're not very well marbled and they're not easy to cook. 342 00:16:43,400 --> 00:16:44,760 And frankly, I think she did a good job. 343 00:16:45,440 --> 00:16:48,640 Yes, and she's having to deal with what we commonly know as 344 00:16:48,640 --> 00:16:51,720 the old mansplaining. All right, so here comes the 345 00:16:51,720 --> 00:16:54,560 comments, Sportglide said. You do not need a binder for 346 00:16:54,560 --> 00:16:57,120 rubs to stick. What a fucking boomers pick. 347 00:16:57,120 --> 00:17:00,480 Look at him. PK No Bend test looks dry as 348 00:17:00,480 --> 00:17:03,560 fuck. Paul says much better if you 349 00:17:03,560 --> 00:17:06,160 spritzed it regularly. It's a spritzer. 350 00:17:06,359 --> 00:17:08,040 Yeah. All right. 351 00:17:08,040 --> 00:17:09,800 April. Oh, actually, April's a girl. 352 00:17:09,800 --> 00:17:11,000 What does she say? Yum. 353 00:17:11,240 --> 00:17:12,520 Oh, she's really nice. Yum. 354 00:17:12,520 --> 00:17:15,280 How good is this brisket April? She's a great chef from 355 00:17:15,520 --> 00:17:17,319 Melbourne. And she knows the stuff too. 356 00:17:17,319 --> 00:17:20,079 She came down and hung out at Meat Stock and gave some very 357 00:17:20,079 --> 00:17:22,240 honest reviews, which I appreciate. 358 00:17:22,440 --> 00:17:25,960 Right, Mr. Trailer Holic, he told her her Buck was shit. 359 00:17:26,440 --> 00:17:29,960 OK, and there was more of these, but I ran out of patience to 360 00:17:29,960 --> 00:17:33,280 keep downloading them and she just beat a whole field of male 361 00:17:33,280 --> 00:17:36,360 racing car drivers. And now here's Will critiquing 362 00:17:36,360 --> 00:17:38,000 her for her rub distribution. Oh. 363 00:17:38,880 --> 00:17:41,720 Jesus, but this guy knows how to rub it. 364 00:17:42,000 --> 00:17:44,600 Alright, honestly her brisket looks 10 times better than my 365 00:17:44,600 --> 00:17:46,360 first 10 briskets. We think he crushed it. 366 00:17:46,360 --> 00:17:49,480 Congratulations on your win in motorsport as well. 367 00:17:50,160 --> 00:17:53,640 Our wives check out credit card statements so we're only going 368 00:17:53,640 --> 00:17:56,720 to be able to follow you, your bonus board career and now your 369 00:17:56,720 --> 00:17:58,960 BBQ career. Yeah, but also too, you know, 370 00:17:58,960 --> 00:18:02,360 brisket prices are on the rise. So if you've got any tips of how 371 00:18:02,360 --> 00:18:06,680 to crack into the only fans market and you know, there might 372 00:18:06,680 --> 00:18:10,000 be a a bit of a dad bod niche or something like that, you know, 373 00:18:10,080 --> 00:18:13,280 heavily tattooed dad bod might be able to shake his money mate. 374 00:18:13,280 --> 00:18:17,040 Any tips would be appreciated. I'm sure she feeds off her mate. 375 00:18:17,040 --> 00:18:19,480 She's figured out enough algorithms to know that the 376 00:18:19,480 --> 00:18:22,120 height is just, you know, it keeps the likes coming. 377 00:18:22,920 --> 00:18:26,080 All right, let's move on. Next, what does this look like 378 00:18:26,080 --> 00:18:29,000 to you? This looks like a footy stay, a 379 00:18:29,000 --> 00:18:35,360 footy ground inside of a fridge. So it's the Dunedin 4th size bar 380 00:18:35,360 --> 00:18:38,720 in New Zealand and it cost over $200 million to build and it's a 381 00:18:38,720 --> 00:18:42,080 huge stadium with a roof on it and it was the first stadium in 382 00:18:42,080 --> 00:18:44,440 the world with a permanent roof and natural turf. 383 00:18:44,920 --> 00:18:47,280 The Kiwis hate their rugby though, so I don't reckon this 384 00:18:47,280 --> 00:18:50,480 place will be successful. Well this photo was sent in to 385 00:18:50,520 --> 00:18:54,480 us by Ants War and he says love your show fellas, been watching 386 00:18:54,480 --> 00:18:57,520 from the start. I just organised my first NZBA 387 00:18:57,520 --> 00:19:00,080 sanctioned BBQ comp at said stadium. 388 00:19:00,360 --> 00:19:03,280 Sick. So they had 18 teams with smoked 389 00:19:03,280 --> 00:19:06,280 meat vendors, demo tents, a car show, a market date and a 390 00:19:06,280 --> 00:19:08,920 whopping 10,000 people came through the gates. 391 00:19:09,080 --> 00:19:12,080 That's a lot of people really. So he said it was a complete 392 00:19:12,080 --> 00:19:14,400 success of a day. That was his wrap up. 393 00:19:14,680 --> 00:19:17,600 And this is a video of the crowds, but also the famous 394 00:19:17,600 --> 00:19:21,120 Wayne Deal BBQ war tank being loaded into the stadium. 395 00:19:21,640 --> 00:19:23,360 I bet you they weren't allowed on the grass. 396 00:19:23,960 --> 00:19:26,320 Yeah, maybe not, because they're all in that concrete pad. 397 00:19:26,320 --> 00:19:28,480 You can see in the background there, they've got the heat 398 00:19:28,480 --> 00:19:31,200 lamps and the artificial lighting there so that the grass 399 00:19:31,200 --> 00:19:34,640 can get maximum grow time. All right, I'm going to click 400 00:19:34,640 --> 00:19:37,320 through some of the photos. I've seen BBQ comps held at 401 00:19:37,320 --> 00:19:39,200 stadiums before, but always in the car park. 402 00:19:39,200 --> 00:19:40,960 I've never seen one in the stadium. 403 00:19:41,080 --> 00:19:43,840 Yeah, you'd want to hope there was some good ventilation 404 00:19:43,840 --> 00:19:45,320 though. You know, when you're smoking 405 00:19:45,320 --> 00:19:48,040 out in the outdoor area and you, you know, you've been doing it 406 00:19:48,040 --> 00:19:52,320 too long, you get all that sort of black drippage from the smoke 407 00:19:52,320 --> 00:19:55,520 and the steam you'd, you'd want to make sure you didn't have any 408 00:19:55,520 --> 00:19:58,360 residue sticking to the top of that brand new roof. 409 00:19:58,800 --> 00:20:01,720 So Rum and Q, who are a powerhouse of New Zealand BBQ, I 410 00:20:01,720 --> 00:20:03,720 think they took out the Grand Championship. 411 00:20:03,720 --> 00:20:04,800 That looks like the big. Trophy. 412 00:20:05,040 --> 00:20:07,200 Bloody oath it does. All right, they also had some 413 00:20:07,200 --> 00:20:10,240 really cool timber trophies. Anyone who has organised a BBQ 414 00:20:10,240 --> 00:20:12,320 competition, they know how much work it is. 415 00:20:12,320 --> 00:20:15,560 So this is ANTS. Now to top it all off, ANTS 416 00:20:15,560 --> 00:20:18,640 organized the competition, but he also competed and he pulled 417 00:20:18,640 --> 00:20:21,600 two top 10 finishes, one for brisket, one for ribs. 418 00:20:21,760 --> 00:20:23,800 On your ants. That's classy, hey? 419 00:20:23,800 --> 00:20:26,840 That's real good, man. He's just like wearing 10 hats. 420 00:20:26,880 --> 00:20:29,400 Bro, I could never do that. I've struggled to put an event 421 00:20:29,400 --> 00:20:31,040 on let alone compete at the same time. 422 00:20:31,040 --> 00:20:34,320 So he says we want to go way bigger next year, move the car 423 00:20:34,320 --> 00:20:37,760 show and the market inside. So maybe they are going to get 424 00:20:37,880 --> 00:20:40,360 allowed to use that grass. They want to have live music 425 00:20:40,360 --> 00:20:42,360 avip area with live fire cooking. 426 00:20:42,840 --> 00:20:44,920 Sick. Well done, you're after a flying 427 00:20:44,920 --> 00:20:47,280 start mate. And what a cool venue there's. 428 00:20:47,280 --> 00:20:50,120 Definitely a lot of room to expand down into the South 429 00:20:50,120 --> 00:20:53,000 Island too, because there doesn't seem to be too much in 430 00:20:53,000 --> 00:20:55,640 the way of festivals down that way, especially Dunedin. 431 00:20:55,640 --> 00:20:58,240 Like I think Christchurch puts on a little bit. 432 00:20:58,240 --> 00:21:00,200 But yeah, down there in The Dirty South. 433 00:21:00,960 --> 00:21:05,000 Right mailbox. Oh, what do we got? 434 00:21:05,040 --> 00:21:06,840 Bit of an update to a challenge you set. 435 00:21:07,560 --> 00:21:10,840 What the fuck? So a while ago Dan from BBQ Boss 436 00:21:10,840 --> 00:21:14,480 UK sent us in these photos and it was a BBQ platter that Jacob, 437 00:21:14,480 --> 00:21:17,840 his son wanted for his 11th birthday and dad cooked it for 438 00:21:17,840 --> 00:21:18,800 him and what did you say? Ohh. 439 00:21:19,000 --> 00:21:22,520 I remember now I wanted the young fella to return the 440 00:21:22,520 --> 00:21:26,120 favour. Well he has sick so he did on 441 00:21:26,120 --> 00:21:29,480 Father's Day and his dad said well this was pretty special. 442 00:21:29,480 --> 00:21:32,920 I can claim no part of this other than my teaching must work 443 00:21:33,240 --> 00:21:35,720 amazing. So Jacob cooked up Saint Louis 444 00:21:35,720 --> 00:21:38,160 ribs coated in the flavour forge red. 445 00:21:38,400 --> 00:21:41,600 He cooked some smoked wings in Hardcore Carnivore Chili Lime 446 00:21:41,600 --> 00:21:44,320 and Angus and Oink Hot Honey chili garlic. 447 00:21:44,920 --> 00:21:46,760 Jesus. And then he cooked shotgun 448 00:21:46,760 --> 00:21:48,840 shells with Angus and Oink. Dirty cow. 449 00:21:49,200 --> 00:21:52,040 You know what I'm looking at that burnt coz lettuce there. 450 00:21:52,080 --> 00:21:55,360 I'm a big fan of burnt lettuce at the moment. 451 00:21:55,640 --> 00:21:56,680 It's trendy. It's. 452 00:21:56,680 --> 00:21:58,920 Fucking nice. So you spotted it. 453 00:21:58,920 --> 00:22:02,880 He also smoked Padron Peppers stuffed with cream cheese and 454 00:22:02,880 --> 00:22:07,320 jalapenos wrapped with bacon and smoky Rebel habanero seasoning, 455 00:22:07,600 --> 00:22:10,080 and then some hispy cabbage charred over the grill. 456 00:22:10,080 --> 00:22:13,080 With garlic butter sounds splendid. 457 00:22:13,320 --> 00:22:14,520 All right, the outcome was great. 458 00:22:14,680 --> 00:22:18,040 Best Father's Day ever. Bloody oath, mate, and he's got 459 00:22:18,040 --> 00:22:20,400 something to wash it down there. A bit of plank in the 460 00:22:20,400 --> 00:22:22,240 background. Well, Jacob took up your 461 00:22:22,240 --> 00:22:23,760 challenge and he knocked out of the park. 462 00:22:23,920 --> 00:22:25,320 Bloody oath you did on you, Jacob. 463 00:22:25,680 --> 00:22:28,480 All right, let's move on to some tattoos. 464 00:22:28,480 --> 00:22:30,640 All right, so people might not know this, but you are a former 465 00:22:30,640 --> 00:22:33,320 tattoo artist and you've done your fair share of food based 466 00:22:33,320 --> 00:22:37,080 tattoos, some even on me. And this one caught my eye. 467 00:22:37,080 --> 00:22:41,280 It was posted by Nico from Saigon Inc in Vietnam. 468 00:22:42,480 --> 00:22:45,760 What is it? It's looks like some BBQ pork 469 00:22:45,760 --> 00:22:49,400 belly in the background behind a nice bowl of rice. 470 00:22:49,680 --> 00:22:52,640 So it's Vietnamese braised pork and rice. 471 00:22:52,640 --> 00:22:54,960 And what is this style? Is it like photo realism or 472 00:22:54,960 --> 00:22:56,920 something? Or it's actually commonly known 473 00:22:56,920 --> 00:22:59,760 as garbage. I mean, no, yeah, it's a photo 474 00:22:59,760 --> 00:23:02,200 realism, but. What looks good? 475 00:23:02,200 --> 00:23:04,120 What do? You it looks good fresh with 476 00:23:04,120 --> 00:23:06,360 filters on it. Bro show me how it looks in 477 00:23:06,360 --> 00:23:09,240 fucking four years time. You got fucked on with the 478 00:23:09,240 --> 00:23:10,720 knife, you're going to do this again. 479 00:23:10,720 --> 00:23:13,520 Yeah, well, where's the fucking knife tattoo three years on? 480 00:23:14,200 --> 00:23:16,040 Right. You don't reckon that colour's 481 00:23:16,040 --> 00:23:17,320 in deep enough? I know, I know that. 482 00:23:17,320 --> 00:23:19,960 No, no, it's. Not that it's just it's just not 483 00:23:20,120 --> 00:23:24,520 a longevity style of tattooing like that Banksy tribute she's 484 00:23:24,520 --> 00:23:27,240 got further up her arm is going to stay looking like that. 485 00:23:27,240 --> 00:23:30,120 But like, tattoos need structure, they need lines. 486 00:23:30,120 --> 00:23:33,360 It's just, I don't. No man, it's everything you 487 00:23:33,360 --> 00:23:35,880 taught as an apprentice. This ain't it. 488 00:23:36,560 --> 00:23:38,040 Right. Well, I think it's really good. 489 00:23:38,080 --> 00:23:41,840 I think you've done a great job. Oh look to the the execution and 490 00:23:41,840 --> 00:23:45,080 the skill to do it is amazing, but it's just not going to 491 00:23:45,080 --> 00:23:48,160 fucking last man. So you so your biggest complaint 492 00:23:48,160 --> 00:23:50,840 is it's going to fight. Well, it's just going to fight, 493 00:23:50,840 --> 00:23:52,760 it's going to bleed, it's going to go blurry. 494 00:23:52,760 --> 00:23:56,760 Look end of the day it's what the client wanted but I mean I 495 00:23:56,760 --> 00:24:00,040 did an old school tattoo apprenticeship and if I'd have 496 00:24:00,040 --> 00:24:02,360 done something like this I would probably got my teeth kicked in. 497 00:24:04,240 --> 00:24:07,040 Not fine, No, you still have to come to work. 498 00:24:07,040 --> 00:24:09,520 Yeah, with no teeth. Get your ass kicked and still 499 00:24:09,520 --> 00:24:12,680 have to come to work. All right, I went looking for 500 00:24:12,680 --> 00:24:15,440 more, but to be honest, I only found these that are food 501 00:24:15,440 --> 00:24:17,680 related. You can go give him a follow at 502 00:24:17,680 --> 00:24:20,840 Nico SG Inc. Yes, she can. 503 00:24:21,040 --> 00:24:23,720 All right, let's move on to the dish of the week. 504 00:24:23,800 --> 00:24:27,040 And that was brutal, bro. Oh, I just look, you wanted my 505 00:24:27,040 --> 00:24:29,200 honest opinion. That's that's I mean, we pull no 506 00:24:29,200 --> 00:24:32,760 punches on this show. But yeah, that's just my 507 00:24:32,760 --> 00:24:35,360 opinion. Not everyone has to agree, but 508 00:24:35,360 --> 00:24:38,480 there's a lot of guys in the tattoo world that will probably 509 00:24:38,480 --> 00:24:40,440 be pretty grateful that I said what I said. 510 00:24:40,760 --> 00:24:42,800 OK, dish of the week, let's move on. 511 00:24:43,000 --> 00:24:45,560 What is this deep frying of Coke? 512 00:24:45,560 --> 00:24:47,120 Is it Coke? Right. 513 00:24:47,120 --> 00:24:51,840 So as we touched on earlier, our deep fried lasagna went pretty 514 00:24:51,840 --> 00:24:55,000 well on the socials. And in that video, I was quoted 515 00:24:55,000 --> 00:24:58,080 as saying, oh, how good is it? You can pretty much deep fry 516 00:24:58,080 --> 00:25:00,920 anything and make it better, except maybe drinks. 517 00:25:01,080 --> 00:25:05,440 But then Texas chimed in, Hey, hey, no, no, we have a common 518 00:25:05,440 --> 00:25:07,880 thing. We deep fry Coca-Cola at the 519 00:25:07,880 --> 00:25:11,880 State Fair and it's a really common thing and we're going to 520 00:25:11,880 --> 00:25:14,320 try it. I'm pretty confident you can't 521 00:25:14,440 --> 00:25:17,680 deep fry liquids. Well, you can't just pour a can 522 00:25:17,680 --> 00:25:19,640 of coke into some hot oil, that's for sure. 523 00:25:19,960 --> 00:25:21,440 All right, so tell me what happened here. 524 00:25:21,920 --> 00:25:23,880 Right. Oh, so we've got our ingredients 525 00:25:23,880 --> 00:25:28,600 there and essentially we're just making a Coca-Cola flavoured 526 00:25:28,600 --> 00:25:29,200 dough. So you're. 527 00:25:30,080 --> 00:25:33,200 Making a doughnut. Pretty much it's look once you 528 00:25:33,200 --> 00:25:36,400 try it, it's more of a Yorkshire pudding style than an actual 529 00:25:36,400 --> 00:25:38,520 doughnut. Because I like to keep my dough 530 00:25:38,520 --> 00:25:41,040 a little bit fluffier than the dense doughnut. 531 00:25:41,040 --> 00:25:44,840 Because when I was mixing it, the instructions basically said 532 00:25:44,840 --> 00:25:48,200 to keep adding flour until it was your desired consistency. 533 00:25:48,200 --> 00:25:52,840 But the more flour you add, the more doughy it tastes and less 534 00:25:52,840 --> 00:25:55,280 like Coca-Cola. So you've gotta find that happy 535 00:25:55,280 --> 00:25:56,920 medium. Run me through it. 536 00:25:56,960 --> 00:25:58,560 I'm excited. I wanna know. 537 00:25:58,720 --> 00:26:00,560 Right. Oh, so we've just got our three 538 00:26:00,560 --> 00:26:03,640 eggs in the bottom of the mixer there and we've added our our 539 00:26:03,640 --> 00:26:08,720 powdered sugar and then 500 mils of Coca-Cola mate, straight in 540 00:26:08,720 --> 00:26:10,320 there. Once that's sort of combined, 541 00:26:10,320 --> 00:26:12,120 we've added our flour, mixed it in. 542 00:26:12,400 --> 00:26:15,480 While that's sort of turning away, I've made myself a bit of 543 00:26:15,480 --> 00:26:19,280 a Coca-Cola and fireball glaze, which we're gonna put on at the 544 00:26:19,320 --> 00:26:20,800 end. Just, you know, this this dish 545 00:26:20,800 --> 00:26:24,320 just needs more sugar, you know, like deep fried carbs and sugar. 546 00:26:24,320 --> 00:26:27,400 What a way to start the day. So yeah, while that's happening, 547 00:26:27,400 --> 00:26:29,640 we've got our batter to the consistency. 548 00:26:29,640 --> 00:26:32,120 I've been to Bunnings and I've scored myself one of these 549 00:26:32,120 --> 00:26:35,520 awesome little Blackstone. I guess they're a pancake 550 00:26:35,520 --> 00:26:38,680 dispenser so it stops you from making a mess when you're 551 00:26:38,680 --> 00:26:40,880 tipping it out. I'm plopping them in the hot 552 00:26:40,880 --> 00:26:43,040 tallow. The instructions say to finish 553 00:26:43,040 --> 00:26:45,560 it with powdered sugar, but I'm going to hit it with some Wizz 554 00:26:45,560 --> 00:26:48,400 fizz today mate. Some some sherbet so we get that 555 00:26:48,400 --> 00:26:51,920 little fizzy mouthfeel too. So let's see how we fucking 556 00:26:51,920 --> 00:26:53,080 went. Alright, I'm going. 557 00:26:53,080 --> 00:26:54,600 To grab the stump Cam you go get it. 558 00:26:55,000 --> 00:26:57,320 Yes. So Wizz Fizz is an Australian 559 00:26:57,320 --> 00:27:01,320 staple. It's a, it's a packet sherbet 560 00:27:01,320 --> 00:27:04,000 you used to get and it used to come with a stupid little 561 00:27:04,000 --> 00:27:08,240 plastic shovels, but now it actually comes with an edible 562 00:27:08,240 --> 00:27:10,200 candy that you suck the sherbet off. 563 00:27:10,200 --> 00:27:11,760 But we're not sucking anything, mate. 564 00:27:12,520 --> 00:27:15,280 So that's going on top. This is your money shot mate, 565 00:27:15,280 --> 00:27:28,220 get ready. Oh, that looks good. 566 00:27:28,380 --> 00:27:32,140 That's our Coca-Cola fireball reduction bit of whiz fees, 567 00:27:32,140 --> 00:27:42,600 mate. You done good all right, Fried 568 00:27:42,600 --> 00:27:44,360 Coca-Cola. Cheers, Texas. 569 00:27:45,920 --> 00:27:47,360 Let's give these a go. So you reckon they're going to 570 00:27:47,360 --> 00:27:50,120 taste like coke? You tell me the test batch did. 571 00:27:54,480 --> 00:27:56,720 I like the Wiz fizz. I mean, you could do Jack and 572 00:27:56,720 --> 00:27:58,720 coke, you could do anything, you could mix anything. 573 00:27:59,120 --> 00:28:02,080 Coca-Cola flavored doughnut. Pretty much. 574 00:28:02,080 --> 00:28:07,240 It's a lot lighter though. It's definitely that Yorkshire 575 00:28:07,240 --> 00:28:10,720 pudding style batter, but instead of milk it's coke. 576 00:28:11,000 --> 00:28:14,040 It's like the tempura of. Doughnuts. 577 00:28:14,920 --> 00:28:16,680 It's a tempura doughnut. There you go. 578 00:28:16,960 --> 00:28:19,720 Now I could have the consistency completely off here, but it 579 00:28:19,720 --> 00:28:21,640 worked for me. It tastes great though. 580 00:28:22,320 --> 00:28:24,720 It's like almost like those little Dutch pancakes, isn't it? 581 00:28:26,880 --> 00:28:29,280 That's what it tastes like, a Coca-Cola Dutch pancake. 582 00:28:29,400 --> 00:28:31,000 It's better because it's got more bark on it. 583 00:28:31,280 --> 00:28:32,960 It's got more like crispiness to it. 584 00:28:32,960 --> 00:28:37,160 But yeah. And for when heaps healthier. 585 00:28:39,840 --> 00:28:42,160 All right, I stand corrected. You can deep fry coke. 586 00:28:42,360 --> 00:28:46,120 You can deep fry drinks. All right, let's move on to our 587 00:28:46,120 --> 00:28:48,240 fuck up of the week and wrap this show up. 588 00:28:48,440 --> 00:28:50,720 Let's do it. What's happening I. 589 00:28:51,720 --> 00:28:54,360 Think I sent you this? I don't know what's fucking 590 00:28:54,360 --> 00:28:56,320 happening, mate. Everywhere you look it's a 591 00:28:56,320 --> 00:28:58,880 fucking atrocity. Oh, there's just a dog, you 592 00:28:58,880 --> 00:29:03,080 know, licking these nuts there. And yeah, something's cooking. 593 00:29:03,160 --> 00:29:05,680 But I think this is his primary heat source. 594 00:29:05,680 --> 00:29:09,880 Like he's got an open fire grill in his house, no form of 595 00:29:09,880 --> 00:29:12,120 extraction. He's filled it with pine needles 596 00:29:12,120 --> 00:29:15,160 by the look of that. And he's, he's dutching out his 597 00:29:15,160 --> 00:29:18,520 whole house. So it was posted by Soldado 598 00:29:18,560 --> 00:29:21,160 Ferreira and he says it's cold out there. 599 00:29:21,240 --> 00:29:24,240 Let's head to the wood stove. That's the translation. 600 00:29:25,560 --> 00:29:27,360 Something's been lost there along the way. 601 00:29:27,560 --> 00:29:31,160 So there's a thick layer of smoke cloud right at the top of 602 00:29:31,160 --> 00:29:33,440 the roof, and it's almost halfway down. 603 00:29:33,640 --> 00:29:36,520 Yeah, there's no ventilation. Oh, super dangerous. 604 00:29:36,520 --> 00:29:39,200 Yeah, unless you're 4 foot. All right, one of the comments I 605 00:29:39,200 --> 00:29:41,320 really loved said give it another 30 minutes and it should 606 00:29:41,320 --> 00:29:45,880 start raining. In the stain bro. 607 00:29:45,880 --> 00:29:48,040 Like I don't know if you were ever around. 608 00:29:48,040 --> 00:29:51,640 Well, I know I was working in hospitality when they banned 609 00:29:51,640 --> 00:29:54,760 smoking inside. We worked in a bar in New 610 00:29:54,760 --> 00:29:58,160 Zealand when it came out and one of the rules was was once the 611 00:29:58,160 --> 00:30:01,200 ban came in, you had to clean your bar so that there was no 612 00:30:01,200 --> 00:30:04,400 tobacco whatsoever. We thought we had a black roof. 613 00:30:05,280 --> 00:30:08,560 We did not have a black roof. Once we started scrubbing, it 614 00:30:08,560 --> 00:30:12,480 was just that thick of disgusting tobacco stain. 615 00:30:12,560 --> 00:30:14,800 Yeah, we needed a bigger boat, that was for sure. 616 00:30:15,000 --> 00:30:20,120 Well, my childhood was spent cleaning tobacco of tinsel, so 617 00:30:20,120 --> 00:30:23,480 my dad was a Christmas decorator and we'd put up tinsel 618 00:30:23,480 --> 00:30:26,960 decorations in clubs and then at the end of Christmas we'd pull 619 00:30:26,960 --> 00:30:29,360 it all back down and back. Then the clubs could smoke 620 00:30:29,360 --> 00:30:32,480 cigarettes and we had to wash them in baths. 621 00:30:32,480 --> 00:30:34,840 Wow. So there'd be like 4 baths all 622 00:30:34,840 --> 00:30:37,560 lined up and we'd have to wash all the tinsel and every bathtub 623 00:30:37,560 --> 00:30:40,120 would be black. You could almost sell it as 624 00:30:40,120 --> 00:30:42,240 liquid tobacco. That's what they put in vapes. 625 00:30:42,240 --> 00:30:44,240 Now that's. Right. 626 00:30:44,240 --> 00:30:46,040 Good times, we. Could have made a fortune back 627 00:30:46,040 --> 00:30:46,360 then. Oh. 628 00:30:46,680 --> 00:30:50,320 Mate, imagine, imagine the timelines lined up, the missed 629 00:30:50,320 --> 00:30:52,040 opportunities there, you know, Christmas. 630 00:30:52,080 --> 00:30:53,040 Vapes. Yeah. 631 00:30:53,560 --> 00:30:54,520 That's what I could have called them. 632 00:30:56,040 --> 00:30:58,680 All right, that wraps this episode up of the show. 633 00:30:58,680 --> 00:31:02,080 Yeah, that's it #90 naughty 90 in the bin. 634 00:31:02,080 --> 00:31:03,360 What? Are we going to do for 100? 635 00:31:04,160 --> 00:31:07,200 Something fantastic. We should have our wives in here 636 00:31:07,320 --> 00:31:09,960 because they can celebrate that they've got their husbands back. 637 00:31:11,000 --> 00:31:12,800 All right, like, subscribe, do the things. 638 00:31:12,800 --> 00:31:14,800 Thanks for tuning in to another episode. 639 00:31:14,800 --> 00:31:17,720 And yeah. Yeah, we appreciate you. 640 00:31:17,720 --> 00:31:21,240 Thanks heaps guys and see you next Tuesday.