Righty, it's episode 90 and in this episode sigh is going to
deep fry coke. I'm gonna deep fry drink yes,
our somewhat vile deep fried lasagna video unearth something
we think is very fascinating. I said in the video pretty sure
he could deep fry anything except drinks and then Texas
entered the chat and then anyway, you're gonna have to
stay till the end to see that. So let's go all.
Right, let's do the intro. How's it going y'all?
It's Taylor hurting barbecue and got us to the other season
podcast. All right, so that was Jalen
Hurd from Goldie's BBQ. Now Kevin's BBQ Joints has a
great video on him and he is one of the cofounders of Goldie's
Barbecue in Fort Worth, TX, a previous number one on the Texas
Monthly and currently #3 and he worked at Franklin BBQ, Love
Barbecue, and Friedman's. Geez, that's quite the resume,
isn't it? Yeah.
So I don't know if any one person can claim credit for
this, but Goldie's did. I mean, you call it a
reinvention, call it an evolution, call it whatever you
want, but they introduced Texas barbecue and specifically
brisket to 24 hour rests and using liquid beef tallow during
the wrap. And that has changed the game.
The main. Thing I sort of think about
Goldie's is they were one of the first guys to sort of stop with
the gatekeeping. You know, they knew to a lot of
good techniques and if anyone asks, they just let them know
straight up, yeah, this is how we do.
It and they put it all in a book and didn't lie about it.
Exactly. All right, now it's a 2 for one
special this week. Let's watch.
What's going on Cowboys and Cowgirls?
It's Butch here at Goldies BBQ. All right, that's Johnny Butch,
and he's worked in Michelin starred fine dining kitchens,
Nomar, St. John, Blue Hill and Gem before
getting into BBQ. He's a cool cat and I'm going to
say we're going to talk about this guy in future episodes.
He's really. Cool bloody oath mate.
He's also got the resume. Yeah, well, Saint John, if he
worked there, that was one of the best top ten meals of my
life. It's in London.
Yeah, right. All right, a big thanks to John
Pentasis, a long time follower of the show who sent those
videos in to us and he's on a BBQ pilgrimage.
It's got to be a BBQ bucket list man.
But he's also watching the soccer, I think.
Yeah, he went over there. I think he went and saw Norway
progress at Dallas Cowboys Stadium.
So, Anya, John. All right, so what's in this
episode? Right now we've got a bit of a
crisscross inspiration, we've got the triumphant return of
Failed or Nailed, and as we said, we've got a bit of Texas
Fat Boy inspiration on the menu. All right.
Looking forward to it. Let's go.
Are you sure? We can deep fry liquids.
You're gonna find? Yeah, mate.
All right, let's move on to our dish of the week.
Now, a few weeks ago, you cooked up a pizza base hot dog.
It was unreal. I said it was better than a hot
dog, and you said it was all over the Internet.
I asked you if you invented it. You said no, it was all over the
Internet. And because my phone listens to
me, this popped up. And what are we looking at?
This is a pizza burger. Burger.
A burger. How good is a cheeseburger
that's obviously being assembled then wrapped in delicious
looking pizza dough? And I was getting very anxious
watching her handling that dough with such precision.
But yeah, once I get my pizza skills back up mate, I reckon
I'll give this a crack. All right, so it looked unreal.
It was created by Food by Lucy and she's a recipe content
creator, private chef and flavour queen.
She looks like it mate. So I went stalking and further
down six weeks ago in her feed, she says in introducing the
Pizza Dog, a hybrid of pizza meets hot dogs smothered in a
smoky jalapeno, gwendilla and pickle relish.
And that might have been what inspired you.
Yeah, it wasn't that one in particular, but I did just
notice then she was using that good old Owl brown cassandy
ketchup and he's habanero mustard.
So she's on the good flavours bro.
Right. So at the bottom of this
particular video, she says thanks Rosa NQY for the inspo.
She didn't create it either. No, no, these have been doing
the rounds, that's for sure. So I went to Rosa and they had
posted this photo captioned when head chef Johnny said he was
going to slap a beef hot dog in some pizza dough.
We all knew it was going to be special, but we didn't think it
would bang this much. How good does that look?
So it's called the Rosa Dog and Rosa is a very cool looking
restaurant in Newquay in the United Kingdom.
Is that familiar? To you it is mate.
I lived in New Quay for nearly two years.
You might have even walked past Rosa.
I probably know this bloke. All right, so this is where the
plot thickens even more. Just under that particular post.
This is his fried lasagna. And they say the train never
stops rolling on these famous little things.
As soon as one batch is breadcrumb, the next lasagna is
in the oven. We sell thousands of these a
year, literally. They also deep fried lasagna.
Oh mate, we're on the same page. We're the same person.
But no, like once all my friends that still live in Newquay
discovered our our video through following the channel.
This particular image got sent to me a bunch of times.
I was just like, how good is this?
Where was this 20 years ago when I lived in the Southwest?
All right, absolutely sensational, but he didn't pop
her a fire. It's just a good old lasagna.
Oh mate, there is no illusion that I did not invent this
popper. I mean, when I was a broker
snowboarder living in New Zealand twenty years ago, this
was the foundation of my food pyramid, the $2.00 lasagna
square, as we used to call it, Sitting in the Bay Marie of the
24 hour supermarket was the closest thing we got to
nutrients. And then did you deep fry it as
a kid? No, no, they were at the servo
like they would deep fry them. It was like, it was like the
classic Aussie servo where you go past the Bane, there's dim
seam seafood sticks. But in New Zealand they've got
toppers. So you could get like a Cordon
Bleu version, a deep fried lasagna and they'd just be
sitting there for God knows fucking how long.
But when you're steaming drunk on your way home at 6:00 in the
morning and you see those golden flakes of the the pizza Topper,
it's a good chair. Alright, so you know what you've
gotta do, right? Go back to Newquay and High 5
these guys. No, you've gotta do a pizza
base. Jalapeno popper.
Lasagna Topper. Jesus, the Italians are gonna
get real mad. Well, she did a fucking burger.
Yeah, you gotta do a a lasagna one now.
Yeah, but the burger's almost 2 American cuisines, like, you
know, they're just like, hell yeah.
But this is double Italian blasphemy.
Well, this is the equivalent of denim on denim.
It's carbs on carbs. It's the Milano tuxedo.
All right, failed or nailed? Does this work?
Yeah. All right.
Are you ready to give this thing a call as soon as you see it?
You've got to call it failed or nailed.
I'm ready. Oh, it's a fail to fail.
He was. So slow on that I would have
called that. Yeah, but you know, I also was
still had my mouth watering from those previous slides.
This dried it up real quick. So this one was posted by ibook
lover Max captioned grey dry brisket.
So he said my sister brought 4 packages of brisket from a well
known deli in the DC area and it was not cheap.
I was shocked when I opened the packages.
What happened? Should I ask for a refund?
Probably. You'd probably be entitled to
compensation too. Who hurt you bro?
So this brisket, it kind of reminds me of when Darth Vader
took his helmet off in Star Wars.
Do you remember? Yeah.
It kind of looks like you've turned the saturation of the
colour right down too. It looks like it would squeak
when you eat it. If you could eat it.
All right, Yeah, failed. Definitely failed.
All right. Next.
Oh, nailed, nailed. I'm into that.
Bro all right. This photo was posted by Michael
Rose and it was titled Are these fish fillets or beef?
And it's Japanese Wagyu MB 12 plus it's a five, $250 a kilo.
How would you describe it? Goes back to one of our first
four videos mate. More fat than meat going on, but
I still would love to. Try it.
Well, I thought beef was supposed to be red, but this
looks more like soap. Yeah, it's kind of dusty.
You'd probably feel like soaked too when you touch it.
You know when you touch that Wagyu and it leaves like that
waxy residue? Beef flavoured butter.
Yum. All right, next.
Pizza nailed. Nailed.
All right, so it's posted by
Lightmick and it's a homemade pestoroni and cheese pizza.
Now at first I thought it was whipped cream, but it's actually
whipped ricotta with a stunning base pesto cheese, pepperoni and
the little dollops of ricotta. They.
Almost look like meringue, don't they?
They're so well and mindfully positioned.
I'm a I'm way too hungry to be looking at this bro.
How do I say this? Like I'm nearly fucking 50, I'm
48 and I'm scrolling through my feed and something like this.
I'm like, oh wow, this is really good.
Oh wow, like how did I get? Here do you grow out of that?
But also too, this is a fucking home cook, right?
Yeah, it is. I'm definitely a home cook.
And for the record, if you want to know how he made that
fantastic bass, just pause it here, maybe zoom in.
But that's his recipe for the bass.
Yeah, good luck. All right, let's move on to rate
my BBQ. It's been a while since I've
been under the. Bus the number one Raider of BBQ
from, well, I might even be able to say Australia.
Now let's get noises. It's #1 Raider of BBQ style.
Luxton, welcome to the studio. Rate my BBQ.
Stop. Let's not make a habit of that,
no? We just lost all our three
followers. All right.
I think you progressed from being the number one Raider of
BBQ from Tasmania to now Australia.
I don't think there's anyone else in Australia raiding BBQ as
prolifically as you are. Heavy is the head that wears the
crown, mate. All right, long way to go to
your Daniel Bourne status, but this platter was sent to us by
Jordan from BBQ Lab. He is a pit master at Big Earl's
barbecue joint in Melbourne, Australia.
It's a really cool venue. We're going to talk about it
more on the show in upcoming episodes, but this is a great
looking platter that he's sent in for you to rate.
He also sent us a bunch of rubs once, didn't he?
He did open the shelf there. They've been in the background a
few times. Yeah, that's it.
On the might I add the newly cleaned and organized shelf?
Yeah, we had to clean up Bloody oath, all right, he says.
Hey guys, hope you've both been keeping well.
Thought I'd share a platter that I made.
Keen to hear what you rate it and at first I thought well this
is a platter at big girls which is where he works but it's not.
He says no, it was done at my brothers house in Leeds while
visiting in the UK. He had about 15 mates come over
so I put on a spread for the boys.
Wow, so he's cooking out of a suitcase essentially too.
So he's going back to the motherland and taking his newly
acquired pitmaster skills with him, and he's knocked this out
of the park. Mate, so it includes brisket,
honey BBQ pork ribs, hot honey pork belly, burnt ends,
pineapple and rum lollipops, barbacoa tacos with a jalapeno,
salsa Verde with beef cheeks, beetroot and orange salad, and a
banana pudding. Wow, wow.
All right. A lot of prep and a lot of
effort to get all those things ready at the same time.
I love the look of that salad too.
The vibrance of the beetroot and the orange and the Rosemary
there. What a combo.
Yum. All right, he says, before you
rate it annoyingly, I also made a brown butter honey cornbread,
but I forgot to add it to the platter.
Oh, that's marking it down. But I'm on your side bro, look
poof. Oh, back up there.
How's the balance sitting there precariously next to the the
potato salad? I've used all my expert graphic
design skills to update the platter.
So what is the official score gonna be?
Oh look mate, the fact that he's gone to his brother's place and
had to find a new butcher and do all those things, it's got to be
a 9.3. Wow, good looking platter
obviously marked down because you're not helping me out with
how hungry I am. All right, huge score.
Congratulations and thanks for sending that in, big girls.
It's a really cool joint. Big girls?
Yep, let's go. All right.
Talking points. This one's going to get deep.
Oh, so deep. Real deep.
All right, ready. I think so.
All right, so this is a video of a lady cooking a brisket.
It's a small Coles brisket. Coles is like a supermarket in
Australia. It's only a few kilos.
She gives it a mustard binder. She layers on Lane's BBQ rubs.
She actually uses three different rubs on there.
She then gives it the obligatory pack and she puts it into a
Traeger Ranger and then she wraps it in foil with a bit of
butter. And once she's done, she wraps
it in a towel, gives it a rest, and then she cuts it up and she
makes some brisket burgers from it.
Amazing. Or, as the educated called them,
brisket sandwiches. Yeah, I'm not.
Going to let that one down, am I it?
Was the funniest part about it was you corrected yourself in
the very next segment. So All in all, it's a very solid
effort. But weirdly enough, she copped a
heap of crap in the comments. The number one thing she copped
crap for was the $28.00 which she said was cheap for a brisket
they said wasn't cheap. I beg to differ.
Have you been looking at meat prices lately?
Gang, I mean, that's cheap and they're not really a quality
brisket. They're very lean, they're
small. I think they might even be
injected with some liquids. But I mean 28 bucks is as cheap
as you're going to get a brisket for.
Anywhere. Look mate, I am partial to a
supermarket brisket. I don't ever go looking for them
but if I walk past 1 and I see a bit of marbling I'd grab it
because it's a diamond in the rough.
And even if you're just using it to do like a quick, you know,
sometimes you don't want to cook an 8K brisket.
I mean, if you just got to do a quick Sunday roast or you want
some cold cuts for lunches. I mean, these things can be
great. The general majority of them,
they are garbage. They usually sort of cut halfway
between flattened points. So you've just got into muscular
fat everywhere. But sometimes you do find a good
one. And even if it's just turned
into mince too, or pulled beef. You make smash burgers with them
or but, but she's making a brisket sandwich.
It's going to do the job. She fucking nailed it.
All right, so a lot of men in the comments gave her the tips
or critiqued her methods. Do you know who she is?
I do not. So this lady in the video just
so happens to be a racing car driver called Renee Gracie.
Now as a teenager she was originally into horse riding but
went go karting for the first time, absolutely loved it and
switched to motorsport. From horse riding to horsepower.
She got herself into the Porsche Carrera Cup, she was the first
ever female and she was just 18 at the time.
And then the Dunlop Series, which is the Fier series, to the
main pinnacle of Motorsports in Australia, which is Supercars
sick. She then made it into Supercars
and in 2016 she raced for two years.
But then she struggled with sponsorships and was without a
drive for the 2018 season. She said she felt unwelcome,
isolated, like support and was treated differently.
You're right, that's a shame. All right, but I don't, all
right, So I don't. I don't want to get us
demonetised and I want to remain married.
So these are the safe for work photos.
But she joined Only Fans after her motorsport career.
If you got it. She was extremely successful at
it, so bear with me. She was so successful she used
her new found wealth to self fund her own comeback.
She bought her own team and a car, an Audi R8 and she
dominated her class. I think she won eight out of
eight races. Sick.
She then moved up to the Pro Am class, the top level of GT World
Australia, and she got a Ferrari 296GT3 and she also got
sponsored by Only Fans. Just, you know, just a couple of
cheap knock around bomb cars just to make ends meet mate.
All right, so here's the ending of all this.
Recently at the QLD Raceway, Renee has a high profile Co
driver, Supercars icon Will Davidson.
But Renee qualifies the car herself.
She qualifies it in second, then she starts the race, overtakes
to leads the race and then gives the car 2 wheel with a very
strong lead. Excellent.
So Will brings it home and she becomes the first woman in
Australia to win overall GT World Challenge Australia.
And every single driver behind her was male.
Stick that in your smoker, boys. Right, so back to the BBQ.
I've cooked these little small briskets before.
They're not very well marbled and they're not easy to cook.
And frankly, I think she did a good job.
Yes, and she's having to deal with what we commonly know as
the old mansplaining. All right, so here comes the
comments, Sportglide said. You do not need a binder for
rubs to stick. What a fucking boomers pick.
Look at him. PK No Bend test looks dry as
fuck. Paul says much better if you
spritzed it regularly. It's a spritzer.
Yeah. All right.
April. Oh, actually, April's a girl.
What does she say? Yum.
Oh, she's really nice. Yum.
How good is this brisket April? She's a great chef from
Melbourne. And she knows the stuff too.
She came down and hung out at Meat Stock and gave some very
honest reviews, which I appreciate.
Right, Mr. Trailer Holic, he told her her Buck was shit.
OK, and there was more of these, but I ran out of patience to
keep downloading them and she just beat a whole field of male
racing car drivers. And now here's Will critiquing
her for her rub distribution. Oh.
Jesus, but this guy knows how to rub it.
Alright, honestly her brisket looks 10 times better than my
first 10 briskets. We think he crushed it.
Congratulations on your win in motorsport as well.
Our wives check out credit card statements so we're only going
to be able to follow you, your bonus board career and now your
BBQ career. Yeah, but also too, you know,
brisket prices are on the rise. So if you've got any tips of how
to crack into the only fans market and you know, there might
be a a bit of a dad bod niche or something like that, you know,
heavily tattooed dad bod might be able to shake his money mate.
Any tips would be appreciated. I'm sure she feeds off her mate.
She's figured out enough algorithms to know that the
height is just, you know, it keeps the likes coming.
All right, let's move on. Next, what does this look like
to you? This looks like a footy stay, a
footy ground inside of a fridge. So it's the Dunedin 4th size bar
in New Zealand and it cost over $200 million to build and it's a
huge stadium with a roof on it and it was the first stadium in
the world with a permanent roof and natural turf.
The Kiwis hate their rugby though, so I don't reckon this
place will be successful. Well this photo was sent in to
us by Ants War and he says love your show fellas, been watching
from the start. I just organised my first NZBA
sanctioned BBQ comp at said stadium.
Sick. So they had 18 teams with smoked
meat vendors, demo tents, a car show, a market date and a
whopping 10,000 people came through the gates.
That's a lot of people really. So he said it was a complete
success of a day. That was his wrap up.
And this is a video of the crowds, but also the famous
Wayne Deal BBQ war tank being loaded into the stadium.
I bet you they weren't allowed on the grass.
Yeah, maybe not, because they're all in that concrete pad.
You can see in the background there, they've got the heat
lamps and the artificial lighting there so that the grass
can get maximum grow time. All right, I'm going to click
through some of the photos. I've seen BBQ comps held at
stadiums before, but always in the car park.
I've never seen one in the stadium.
Yeah, you'd want to hope there was some good ventilation
though. You know, when you're smoking
out in the outdoor area and you, you know, you've been doing it
too long, you get all that sort of black drippage from the smoke
and the steam you'd, you'd want to make sure you didn't have any
residue sticking to the top of that brand new roof.
So Rum and Q, who are a powerhouse of New Zealand BBQ, I
think they took out the Grand Championship.
That looks like the big. Trophy.
Bloody oath it does. All right, they also had some
really cool timber trophies. Anyone who has organised a BBQ
competition, they know how much work it is.
So this is ANTS. Now to top it all off, ANTS
organized the competition, but he also competed and he pulled
two top 10 finishes, one for brisket, one for ribs.
On your ants. That's classy, hey?
That's real good, man. He's just like wearing 10 hats.
Bro, I could never do that. I've struggled to put an event
on let alone compete at the same time.
So he says we want to go way bigger next year, move the car
show and the market inside. So maybe they are going to get
allowed to use that grass. They want to have live music
avip area with live fire cooking.
Sick. Well done, you're after a flying
start mate. And what a cool venue there's.
Definitely a lot of room to expand down into the South
Island too, because there doesn't seem to be too much in
the way of festivals down that way, especially Dunedin.
Like I think Christchurch puts on a little bit.
But yeah, down there in The Dirty South.
Right mailbox. Oh, what do we got?
Bit of an update to a challenge you set.
What the fuck? So a while ago Dan from BBQ Boss
UK sent us in these photos and it was a BBQ platter that Jacob,
his son wanted for his 11th birthday and dad cooked it for
him and what did you say? Ohh.
I remember now I wanted the young fella to return the
favour. Well he has sick so he did on
Father's Day and his dad said well this was pretty special.
I can claim no part of this other than my teaching must work
amazing. So Jacob cooked up Saint Louis
ribs coated in the flavour forge red.
He cooked some smoked wings in Hardcore Carnivore Chili Lime
and Angus and Oink Hot Honey chili garlic.
Jesus. And then he cooked shotgun
shells with Angus and Oink. Dirty cow.
You know what I'm looking at that burnt coz lettuce there.
I'm a big fan of burnt lettuce at the moment.
It's trendy. It's.
Fucking nice. So you spotted it.
He also smoked Padron Peppers stuffed with cream cheese and
jalapenos wrapped with bacon and smoky Rebel habanero seasoning,
and then some hispy cabbage charred over the grill.
With garlic butter sounds splendid.
All right, the outcome was great.
Best Father's Day ever. Bloody oath, mate, and he's got
something to wash it down there. A bit of plank in the
background. Well, Jacob took up your
challenge and he knocked out of the park.
Bloody oath you did on you, Jacob.
All right, let's move on to some tattoos.
All right, so people might not know this, but you are a former
tattoo artist and you've done your fair share of food based
tattoos, some even on me. And this one caught my eye.
It was posted by Nico from Saigon Inc in Vietnam.
What is it? It's looks like some BBQ pork
belly in the background behind a nice bowl of rice.
So it's Vietnamese braised pork and rice.
And what is this style? Is it like photo realism or
something? Or it's actually commonly known
as garbage. I mean, no, yeah, it's a photo
realism, but. What looks good?
What do? You it looks good fresh with
filters on it. Bro show me how it looks in
fucking four years time. You got fucked on with the
knife, you're going to do this again.
Yeah, well, where's the fucking knife tattoo three years on?
Right. You don't reckon that colour's
in deep enough? I know, I know that.
No, no, it's. Not that it's just it's just not
a longevity style of tattooing like that Banksy tribute she's
got further up her arm is going to stay looking like that.
But like, tattoos need structure, they need lines.
It's just, I don't. No man, it's everything you
taught as an apprentice. This ain't it.
Right. Well, I think it's really good.
I think you've done a great job. Oh look to the the execution and
the skill to do it is amazing, but it's just not going to
fucking last man. So you so your biggest complaint
is it's going to fight. Well, it's just going to fight,
it's going to bleed, it's going to go blurry.
Look end of the day it's what the client wanted but I mean I
did an old school tattoo apprenticeship and if I'd have
done something like this I would probably got my teeth kicked in.
Not fine, No, you still have to come to work.
Yeah, with no teeth. Get your ass kicked and still
have to come to work. All right, I went looking for
more, but to be honest, I only found these that are food
related. You can go give him a follow at
Nico SG Inc. Yes, she can.
All right, let's move on to the dish of the week.
And that was brutal, bro. Oh, I just look, you wanted my
honest opinion. That's that's I mean, we pull no
punches on this show. But yeah, that's just my
opinion. Not everyone has to agree, but
there's a lot of guys in the tattoo world that will probably
be pretty grateful that I said what I said.
OK, dish of the week, let's move on.
What is this deep frying of Coke?
Is it Coke? Right.
So as we touched on earlier, our deep fried lasagna went pretty
well on the socials. And in that video, I was quoted
as saying, oh, how good is it? You can pretty much deep fry
anything and make it better, except maybe drinks.
But then Texas chimed in, Hey, hey, no, no, we have a common
thing. We deep fry Coca-Cola at the
State Fair and it's a really common thing and we're going to
try it. I'm pretty confident you can't
deep fry liquids. Well, you can't just pour a can
of coke into some hot oil, that's for sure.
All right, so tell me what happened here.
Right. Oh, so we've got our ingredients
there and essentially we're just making a Coca-Cola flavoured
dough. So you're.
Making a doughnut. Pretty much it's look once you
try it, it's more of a Yorkshire pudding style than an actual
doughnut. Because I like to keep my dough
a little bit fluffier than the dense doughnut.
Because when I was mixing it, the instructions basically said
to keep adding flour until it was your desired consistency.
But the more flour you add, the more doughy it tastes and less
like Coca-Cola. So you've gotta find that happy
medium. Run me through it.
I'm excited. I wanna know.
Right. Oh, so we've just got our three
eggs in the bottom of the mixer there and we've added our our
powdered sugar and then 500 mils of Coca-Cola mate, straight in
there. Once that's sort of combined,
we've added our flour, mixed it in.
While that's sort of turning away, I've made myself a bit of
a Coca-Cola and fireball glaze, which we're gonna put on at the
end. Just, you know, this this dish
just needs more sugar, you know, like deep fried carbs and sugar.
What a way to start the day. So yeah, while that's happening,
we've got our batter to the consistency.
I've been to Bunnings and I've scored myself one of these
awesome little Blackstone. I guess they're a pancake
dispenser so it stops you from making a mess when you're
tipping it out. I'm plopping them in the hot
tallow. The instructions say to finish
it with powdered sugar, but I'm going to hit it with some Wizz
fizz today mate. Some some sherbet so we get that
little fizzy mouthfeel too. So let's see how we fucking
went. Alright, I'm going.
To grab the stump Cam you go get it.
Yes. So Wizz Fizz is an Australian
staple. It's a, it's a packet sherbet
you used to get and it used to come with a stupid little
plastic shovels, but now it actually comes with an edible
candy that you suck the sherbet off.
But we're not sucking anything, mate.
So that's going on top. This is your money shot mate,
get ready. Oh, that looks good.
That's our Coca-Cola fireball reduction bit of whiz fees,
mate. You done good all right, Fried
Coca-Cola. Cheers, Texas.
Let's give these a go. So you reckon they're going to
taste like coke? You tell me the test batch did.
I like the Wiz fizz. I mean, you could do Jack and
coke, you could do anything, you could mix anything.
Coca-Cola flavored doughnut. Pretty much.
It's a lot lighter though. It's definitely that Yorkshire
pudding style batter, but instead of milk it's coke.
It's like the tempura of. Doughnuts.
It's a tempura doughnut. There you go.
Now I could have the consistency completely off here, but it
worked for me. It tastes great though.
It's like almost like those little Dutch pancakes, isn't it?
That's what it tastes like, a Coca-Cola Dutch pancake.
It's better because it's got more bark on it.
It's got more like crispiness to it.
But yeah. And for when heaps healthier.
All right, I stand corrected. You can deep fry coke.
You can deep fry drinks. All right, let's move on to our
fuck up of the week and wrap this show up.
Let's do it. What's happening I.
Think I sent you this? I don't know what's fucking
happening, mate. Everywhere you look it's a
fucking atrocity. Oh, there's just a dog, you
know, licking these nuts there. And yeah, something's cooking.
But I think this is his primary heat source.
Like he's got an open fire grill in his house, no form of
extraction. He's filled it with pine needles
by the look of that. And he's, he's dutching out his
whole house. So it was posted by Soldado
Ferreira and he says it's cold out there.
Let's head to the wood stove. That's the translation.
Something's been lost there along the way.
So there's a thick layer of smoke cloud right at the top of
the roof, and it's almost halfway down.
Yeah, there's no ventilation. Oh, super dangerous.
Yeah, unless you're 4 foot. All right, one of the comments I
really loved said give it another 30 minutes and it should
start raining. In the stain bro.
Like I don't know if you were ever around.
Well, I know I was working in hospitality when they banned
smoking inside. We worked in a bar in New
Zealand when it came out and one of the rules was was once the
ban came in, you had to clean your bar so that there was no
tobacco whatsoever. We thought we had a black roof.
We did not have a black roof. Once we started scrubbing, it
was just that thick of disgusting tobacco stain.
Yeah, we needed a bigger boat, that was for sure.
Well, my childhood was spent cleaning tobacco of tinsel, so
my dad was a Christmas decorator and we'd put up tinsel
decorations in clubs and then at the end of Christmas we'd pull
it all back down and back. Then the clubs could smoke
cigarettes and we had to wash them in baths.
Wow. So there'd be like 4 baths all
lined up and we'd have to wash all the tinsel and every bathtub
would be black. You could almost sell it as
liquid tobacco. That's what they put in vapes.
Now that's. Right.
Good times, we. Could have made a fortune back
then. Oh.
Mate, imagine, imagine the timelines lined up, the missed
opportunities there, you know, Christmas.
Vapes. Yeah.
That's what I could have called them.
All right, that wraps this episode up of the show.
Yeah, that's it #90 naughty 90 in the bin.
What? Are we going to do for 100?
Something fantastic. We should have our wives in here
because they can celebrate that they've got their husbands back.
All right, like, subscribe, do the things.
Thanks for tuning in to another episode.
And yeah. Yeah, we appreciate you.
Thanks heaps guys and see you next Tuesday.