1 00:00:00,400 --> 00:00:02,560 7878. That's a lot. 2 00:00:02,760 --> 00:00:04,720 Fucking oath it is. We've done a lot of these 3 00:00:04,800 --> 00:00:06,640 fucking oath We, we haven't got any better. 4 00:00:07,720 --> 00:00:09,920 We have, but we haven't got any more viewers. 5 00:00:09,920 --> 00:00:11,440 What's going on? Tell your mum. 6 00:00:12,840 --> 00:00:18,520 All right, episode 78 of the under season BBQ show and who's 7 00:00:18,520 --> 00:00:19,600 doing the intro today? I. 8 00:00:19,600 --> 00:00:21,320 Don't know someone. Rad. 9 00:00:21,720 --> 00:00:26,520 Real rad. Madea's here from 1415 Azado in 10 00:00:26,520 --> 00:00:28,520 the UK. I'm in Argentina in one of the 11 00:00:28,520 --> 00:00:33,640 best Azado joints of the country with Demand Glucose, the owner 12 00:00:33,640 --> 00:00:36,400 of this grill. This is the best barbecue 13 00:00:36,400 --> 00:00:39,240 podcast. You are watching the Under 14 00:00:39,240 --> 00:00:41,400 Season BBQ show. Come on. 15 00:00:52,480 --> 00:00:56,440 You cheers boys. So that was Matthias Castotto 16 00:00:56,520 --> 00:01:02,200 from 1415 Asado in the UK and he is bringing Argentine BBQ to the 17 00:01:02,200 --> 00:01:03,880 United Kingdom. Hell yeah. 18 00:01:03,880 --> 00:01:07,120 And taking it back again. So Matthias is Argentine born 19 00:01:07,120 --> 00:01:11,960 but he's now based in the UK and he Co founded Banquet 1415 as a 20 00:01:11,960 --> 00:01:16,360 roaming fire powered food project bringing Argentine asado 21 00:01:16,360 --> 00:01:19,160 to the UK. He operates as a mobile street 22 00:01:19,160 --> 00:01:22,920 kitchen doing festivals, private events and grand collaborations, 23 00:01:22,920 --> 00:01:25,920 including appearing at events like the Smoke and Fire Festival 24 00:01:25,920 --> 00:01:29,000 at Ascot Park. And his BBQ looks damn tasty 25 00:01:29,000 --> 00:01:31,080 too. So he took home first place at 26 00:01:31,080 --> 00:01:35,000 the 2024 Open Fire meet up for both live fire and People's 27 00:01:35,000 --> 00:01:36,400 Choice. So he knows his stuff. 28 00:01:36,600 --> 00:01:39,920 Yeah, it was also a festival run by a fellow Argentinian too, so 29 00:01:39,920 --> 00:01:43,720 no biases there at all, AL. And the other pit master in the 30 00:01:43,720 --> 00:01:47,680 video that Mathias said had the best asado in the country. 31 00:01:47,880 --> 00:01:54,560 His name was Ruko and his place is called Rucos or Rucos Cave to 32 00:01:54,560 --> 00:01:57,320 Grill. So sick, very primal way of 33 00:01:57,320 --> 00:02:00,520 cooking everything in it. And I'd be pretty happy about 34 00:02:00,520 --> 00:02:02,120 that. I mean, you know, you can take 35 00:02:02,120 --> 00:02:04,280 your tiptoe and through the tulips all you want. 36 00:02:04,280 --> 00:02:08,960 I'd rather walk through that. So the restaurant itself is all 37 00:02:08,960 --> 00:02:11,840 you can eat BBQ. He's been open for over 10 years 38 00:02:11,840 --> 00:02:15,760 and is the founder of the Rib festival and he has 400,000 39 00:02:15,760 --> 00:02:17,840 followers. He's based just out of Buenos 40 00:02:17,840 --> 00:02:21,360 Aires and this guy's big time and he did our intro. 41 00:02:21,600 --> 00:02:23,280 Hell yeah. What AGC? 42 00:02:23,520 --> 00:02:28,040 So a big thanks to both Matthias and Ruko for doing that for us. 43 00:02:28,040 --> 00:02:31,000 It's pretty cool to see that all this meat just being cooked 44 00:02:31,000 --> 00:02:32,280 outdoors. Yeah, that's it. 45 00:02:32,280 --> 00:02:35,720 I mean low on slow BBQ is cool but when life fires done 46 00:02:35,720 --> 00:02:38,720 properly nothing beat today. Yeah, well, a big thanks to them 47 00:02:38,720 --> 00:02:41,240 for doing that for us and on with the show. 48 00:02:41,240 --> 00:02:44,200 What is in this episode? OK, So you put a call out the 49 00:02:44,200 --> 00:02:46,880 other day and now that means that Dish of the Week has been 50 00:02:46,960 --> 00:02:50,000 absolutely elevated from everyone sending their stuff in. 51 00:02:50,280 --> 00:02:54,000 We've got a brand new segment and we've got a mic drop smoker 52 00:02:54,000 --> 00:02:56,480 on at the end of the show, so stay tuned. 53 00:02:56,680 --> 00:03:00,000 Roddio, let's jump into it with our dishes of the week and we'll 54 00:03:00,000 --> 00:03:04,200 get started with this one. It was posted by Naja F Nug and 55 00:03:04,200 --> 00:03:08,000 he says this is a pastrami and corn beef the sandwich. 56 00:03:08,000 --> 00:03:10,640 Jesus, I think the bread's just there for decoration by this 57 00:03:10,640 --> 00:03:13,080 stage, isn't there? It's a corned beef pastrami 58 00:03:13,480 --> 00:03:17,120 sandwich. I love that ratio though. 59 00:03:17,160 --> 00:03:19,600 Bro, don't stop. Move over Katz's deli. 60 00:03:19,600 --> 00:03:22,120 This is more meat than we have ever seen on a sandwich. 61 00:03:22,160 --> 00:03:25,800 He said he corned a 12 LB brisket and then turned the flat 62 00:03:25,800 --> 00:03:29,440 into corned beef by steaming it for several hours and the point 63 00:03:29,440 --> 00:03:33,200 he turned into pastrami smoked over post oak for several hours 64 00:03:33,480 --> 00:03:36,160 and both were cut thin with a deli slicer. 65 00:03:36,400 --> 00:03:37,920 Let me know what you think, he says. 66 00:03:38,040 --> 00:03:41,000 Amazing. Looks freaking awesome, doesn't 67 00:03:41,000 --> 00:03:42,320 it? He said he only smoked it for 68 00:03:42,320 --> 00:03:44,440 several hours. I'm gonna guess it might have 69 00:03:44,440 --> 00:03:46,840 taken a bit longer than that. Yeah, I would imagine so. 70 00:03:46,840 --> 00:03:48,600 I mean 'cause that looks perfectly cooked. 71 00:03:48,600 --> 00:03:49,800 Right, Yeah, bloody oath it does. 72 00:03:49,800 --> 00:03:52,880 Nice and thin slice too. And you know, like the 73 00:03:52,880 --> 00:03:56,560 difference between that, you know, thin slices stacked on top 74 00:03:56,560 --> 00:03:58,760 of each other as opposed to one big chunk of meat. 75 00:03:58,760 --> 00:04:00,600 It's just dimensions apart in it. 76 00:04:00,800 --> 00:04:03,560 I like the fact that he's done corned beef and pastrami in the 77 00:04:03,560 --> 00:04:04,920 one bite. I think that would be pretty 78 00:04:04,920 --> 00:04:06,040 cool. Yeah, it's amazing. 79 00:04:06,040 --> 00:04:08,560 And the one brisket? All right, on to the next one. 80 00:04:08,560 --> 00:04:11,360 This one was sent to us by Cutter Cooks and his name is 81 00:04:11,360 --> 00:04:15,200 Glenn Blackmore and he's from Cairns, QLD, Australia. 82 00:04:15,200 --> 00:04:18,000 And it's an 8K crocodile cooked on the smoker. 83 00:04:18,320 --> 00:04:19,680 Yeah, it's just a baby, that one. 84 00:04:19,680 --> 00:04:22,040 He's probably just been running across the road and ended up in 85 00:04:22,040 --> 00:04:22,600 the. Smoker. 86 00:04:22,840 --> 00:04:26,160 So he says I picked up this whole crocodile from a Larish 87 00:04:26,160 --> 00:04:29,880 Tavern in North Queensland. He bought it from a pub and he 88 00:04:29,880 --> 00:04:32,080 says they also smoked the Crocs at the Tavern. 89 00:04:32,080 --> 00:04:35,020 Too. Yeah, sick repping the DFL 90 00:04:35,020 --> 00:04:36,360 T-shirt there. I'm a fan. 91 00:04:36,400 --> 00:04:39,360 He says I cooked it up in my backyard on the Bullockhead 92 00:04:39,360 --> 00:04:42,800 Creek Offset Smoke with a mix of the four saucemen, the pork rub 93 00:04:42,840 --> 00:04:46,440 and Lane's Magic Dust as the rubs and good old iron bark for 94 00:04:46,440 --> 00:04:49,440 just under 10 hours. He cooked this thing for 10 95 00:04:49,480 --> 00:04:51,800 hours. Jesus, that is a good long cook 96 00:04:51,800 --> 00:04:53,280 in that. So he said the whole family 97 00:04:53,280 --> 00:04:55,320 loved it. He said some parts tasted like 98 00:04:55,320 --> 00:04:58,240 pork loin and some parts tasted like chicken and then other 99 00:04:58,240 --> 00:05:00,480 parts tasted like fish. Yeah, right. 100 00:05:00,480 --> 00:05:02,640 I love when they cook it. They leave their little boots 101 00:05:02,640 --> 00:05:05,760 on. It looks like he served it up on 102 00:05:05,760 --> 00:05:09,720 tacos with a salsa, so that's epic work by Cutter Cooks. 103 00:05:09,760 --> 00:05:13,120 I've never seen garlic bread as a side for tacos but I'm into 104 00:05:13,120 --> 00:05:15,240 it. I love garlic bread. 105 00:05:15,280 --> 00:05:17,640 Fucking oath. Should go with everything 106 00:05:17,800 --> 00:05:19,240 garlic. With everything it actually 107 00:05:19,240 --> 00:05:21,160 does. They're like garlic napkins. 108 00:05:22,360 --> 00:05:24,280 Don't know if they will keep the face clean though. 109 00:05:24,280 --> 00:05:25,880 All. Right Cutter Cooks, thanks for 110 00:05:25,880 --> 00:05:29,080 sending that one in. And this one here was posted by 111 00:05:29,080 --> 00:05:32,400 the smoking crew. And this is a Mariah Station 112 00:05:32,440 --> 00:05:36,200 pastrami brisket flat, and it was probably the best brisket 113 00:05:36,200 --> 00:05:38,160 I've ever cooked. That's what he says, and 114 00:05:38,160 --> 00:05:40,120 visually it looks like it. Well, that's it. 115 00:05:40,120 --> 00:05:43,200 The Maria Station stuff's good gear, and if you're gonna do 116 00:05:43,200 --> 00:05:45,240 that and get that product, why not? 117 00:05:45,480 --> 00:05:48,520 I think at one point here. Yes, Pros did a couple of videos 118 00:05:48,520 --> 00:05:52,600 in the studio here and Mariah Station sent her a heap of beef 119 00:05:52,640 --> 00:05:55,240 and it was beyond unreal. Awesome. 120 00:05:55,440 --> 00:05:59,840 All right, it was Brian for 6.5 days in Dane Cowan's brine and 121 00:05:59,840 --> 00:06:03,280 then desalinated in water for 24 hours and then it was rubbed 122 00:06:03,280 --> 00:06:07,560 with Dave Linton's pastrami rub and then cooked for seven hours 123 00:06:07,560 --> 00:06:11,000 on the Manhorn BBQ smoker over Peach and pecan. 124 00:06:11,440 --> 00:06:14,360 Yes, see, there's some old school names there, Dane Cow and 125 00:06:14,360 --> 00:06:17,840 Dave Linton and Manhorn. So this showed up in my feed. 126 00:06:17,840 --> 00:06:21,000 I think it's maybe even a bit old, but it's a showstopper 127 00:06:21,000 --> 00:06:23,800 photo nonetheless. And I don't know, you know how 128 00:06:23,800 --> 00:06:26,000 plum gives you a bit of colour in your meat? 129 00:06:26,320 --> 00:06:29,000 This Peach, I'm not sure. I mean, it looks great though. 130 00:06:29,000 --> 00:06:31,080 Looks unreal. All right, moving on. 131 00:06:31,080 --> 00:06:33,560 This next one was sent to us by Dan Joy. 132 00:06:33,560 --> 00:06:36,040 He says, hey, guys, I love the YouTube channel. 133 00:06:36,040 --> 00:06:38,560 These are my smoked sausage rolls. 134 00:06:39,000 --> 00:06:40,640 Hell yeah, love a good bang and roll. 135 00:06:40,960 --> 00:06:45,160 So they are sausage mints, pork mints, BBQ tomato and 136 00:06:45,160 --> 00:06:48,840 Worcestershire sauce, fennel seeds, crushed and whole, salt 137 00:06:48,840 --> 00:06:52,120 and pepper, grated carrots, zucchini and onion. 138 00:06:52,360 --> 00:06:55,400 He says he squeezed out all of the juice and then mixed it with 139 00:06:55,400 --> 00:06:58,560 an egg, and then he's obviously rolled it in the pastry and 140 00:06:58,680 --> 00:07:01,400 topped it with sesame seeds and flaky salt on top. 141 00:07:01,760 --> 00:07:05,080 Oh mate, that recipe just sounds like mum's old school Rissa was 142 00:07:05,080 --> 00:07:08,160 wrapped in pastry, doesn't it? He said the trick was, though, 143 00:07:08,160 --> 00:07:10,760 that when he smoked them, he smoked them with a pot of 144 00:07:10,760 --> 00:07:13,480 boiling water to generate a bit of steam as well. 145 00:07:13,720 --> 00:07:16,560 OK, And that sort of regulates a temp too, I think. 146 00:07:16,560 --> 00:07:18,400 I don't know. Will it get hot enough to cross 147 00:07:18,400 --> 00:07:19,920 them up? Let's find out. 148 00:07:19,920 --> 00:07:21,160 Boom. Nailed. 149 00:07:21,360 --> 00:07:23,440 Nailed it. So this was the outcome. 150 00:07:23,440 --> 00:07:25,320 These are great lunch box fillers, hey? 151 00:07:25,440 --> 00:07:26,960 Oh, they don't make it to lunch, mate. 152 00:07:26,960 --> 00:07:28,880 They don't make it past that airing tray. 153 00:07:29,000 --> 00:07:31,200 But he's got them crispy. He's got them real crispy. 154 00:07:31,280 --> 00:07:33,280 And did he say he put carrot in them too? 155 00:07:33,280 --> 00:07:35,880 You can put whatever you want. Yes, some people do put carrot. 156 00:07:35,880 --> 00:07:37,280 That's why I mentioned the rissoles. 157 00:07:37,280 --> 00:07:40,440 I don't necessarily put carrot in my because I find sometimes 158 00:07:40,440 --> 00:07:43,440 it sort of fights against everything binding together. 159 00:07:43,520 --> 00:07:46,440 But yeah, if it works, send it. It's a good way to get your 160 00:07:46,440 --> 00:07:48,000 veggies in. Bloody oath it is mate. 161 00:07:48,000 --> 00:07:49,440 Sometimes you got to hide them in there. 162 00:07:49,560 --> 00:07:50,480 And zucchini. Too. 163 00:07:50,720 --> 00:07:52,520 Zucchini will work. You just got to make sure 164 00:07:52,520 --> 00:07:55,720 zucchini will let out a lot of moisture, which what he said. 165 00:07:55,720 --> 00:07:58,640 He's mentioned that he squeezed the moisture out, so he's done 166 00:07:58,640 --> 00:08:00,000 well. Good job, well done. 167 00:08:00,000 --> 00:08:01,840 Thanks for sending that one in to us. 168 00:08:01,840 --> 00:08:05,320 This next one was sent in to us by Pip Approved BBQ. 169 00:08:05,320 --> 00:08:10,600 His name is Ben and he is from Springfield, IL boy USA and it's 170 00:08:10,600 --> 00:08:13,560 a smoked rib eye. Sandwich fucking give me 10. 171 00:08:15,200 --> 00:08:19,440 So it was served with a homemade guacamole containing avocado, 172 00:08:19,440 --> 00:08:23,840 garlic, jalapeno, onion and corn, Black Eyed Peas and 173 00:08:23,840 --> 00:08:26,360 cilantro. And that slight smear that you 174 00:08:26,360 --> 00:08:28,560 see on that video there, that's strawberry. 175 00:08:28,560 --> 00:08:29,960 Jam. Yeah, I was going to say it 176 00:08:29,960 --> 00:08:33,159 looks a bit jammy, but I mean, we had strawberry jam on our 177 00:08:33,159 --> 00:08:35,840 brisket croissant a couple of weeks ago and I'm a fan. 178 00:08:35,880 --> 00:08:39,280 Yeah, I didn't think it would work, but knowing what we had on 179 00:08:39,280 --> 00:08:41,559 Ernest Cervantes's was it Blue October? 180 00:08:41,600 --> 00:08:43,760 Yeah, I think it'll work. Bloody oath. 181 00:08:43,799 --> 00:08:46,680 Even if you add a little bit of heat and maybe even some rub 182 00:08:46,680 --> 00:08:48,960 too, maybe some sweet savoury going on. 183 00:08:49,040 --> 00:08:52,880 So toasted baguette, strawberry jam, beautifully cooked steak, 184 00:08:53,080 --> 00:08:55,240 and the guacamole. I'd give it a go. 185 00:08:55,240 --> 00:08:58,360 Chalk it up as a win bro. So this guy's no slouch either. 186 00:08:58,360 --> 00:09:01,600 He also sent us in this one. It's a pork belly sandwich with 187 00:09:01,600 --> 00:09:05,320 bacon jam and homemade pickled vegetables, which also looks 188 00:09:05,320 --> 00:09:07,800 great. And no corners were cut here 189 00:09:08,040 --> 00:09:12,760 because he did smoke the pork at 225 Fahrenheit until tender, and 190 00:09:12,760 --> 00:09:16,160 then he finished it in the oven on the broil to crisp the skin. 191 00:09:16,160 --> 00:09:18,440 And this looks sensational. Looks amazing. 192 00:09:18,440 --> 00:09:20,120 It's almost like a version of a barn. 193 00:09:20,120 --> 00:09:22,080 Me, isn't it? Yeah, and I love the pickled 194 00:09:22,080 --> 00:09:24,600 veg. Yeah, sounds bloody awesome. 195 00:09:24,600 --> 00:09:27,480 Pickled veg and pork? Yeah, it's the winning combo. 196 00:09:27,480 --> 00:09:29,120 Right. It is because, you know, pork's 197 00:09:29,120 --> 00:09:32,200 often quite sweet and buttery, so having that vinegar with the 198 00:09:32,200 --> 00:09:35,000 acidity to cut through that is a perfect compliment. 199 00:09:35,200 --> 00:09:37,880 All right, moving on. This next one was sent to us by 200 00:09:37,880 --> 00:09:41,760 Big Norms by barbecue. They are at Newcastle upon Tyne 201 00:09:41,760 --> 00:09:45,760 in northeast England, and they hit us up a while ago to say 202 00:09:45,760 --> 00:09:48,200 that they were going to get ready to start trading and they 203 00:09:48,200 --> 00:09:51,120 were hoping to put Newcastle on the map up here. 204 00:09:51,240 --> 00:09:53,560 They said at the time, we'll keep you posted on how we're 205 00:09:53,560 --> 00:09:55,680 doing. And that was a few months ago. 206 00:09:55,680 --> 00:09:57,720 And more recently, they sent us these. 207 00:09:58,040 --> 00:10:00,520 Yeah, nice looking 5 meet box there. 208 00:10:00,600 --> 00:10:03,320 So they said, hey fellas, sharing some highlights from 209 00:10:03,320 --> 00:10:06,880 season 1, they call it, of running big norms out of our 210 00:10:06,880 --> 00:10:09,800 garage here in Newcastle. They said we have been serving 211 00:10:09,800 --> 00:10:13,360 up these trays every Saturday for seven weeks now and have had 212 00:10:13,400 --> 00:10:16,760 an amazing time and some crazy good feedback and you can see 213 00:10:16,760 --> 00:10:19,680 why it looks like great BBQ. And bloody oath it does. 214 00:10:19,680 --> 00:10:22,400 With the impending summer about to happen up there too, the 215 00:10:22,640 --> 00:10:26,280 BBQ's only going to get better. So he says we are now working 216 00:10:26,280 --> 00:10:29,120 out what the next step's going to be, but everything is going 217 00:10:29,120 --> 00:10:32,640 to be documented and shared on how to scale BBQ from their 218 00:10:32,640 --> 00:10:35,520 front yard to whatever size it might turn out to be. 219 00:10:35,760 --> 00:10:38,040 So it looks like they're cooking out of their front yard. 220 00:10:38,120 --> 00:10:41,200 They're making up these boxed trays, people can come and pick 221 00:10:41,200 --> 00:10:44,280 them up on a Saturday, they get some sensational BBQ, but at 222 00:10:44,280 --> 00:10:46,560 some point they're going to have to scale because you can only 223 00:10:46,560 --> 00:10:48,200 cook so much out of your front yard, right? 224 00:10:48,520 --> 00:10:50,240 That's it. So if anyone wants to follow 225 00:10:50,240 --> 00:10:53,240 along, jump on the socials and make sure you follow them. 226 00:10:53,280 --> 00:10:56,960 They are big norms barbecue on Instagram and this is them. 227 00:10:57,160 --> 00:11:00,360 And congratulations for not only having a crack, but producing 228 00:11:00,360 --> 00:11:03,000 exceptional barbecue and getting to the point now where you're 229 00:11:03,000 --> 00:11:05,440 starting to wonder how you're going to scale this because that 230 00:11:05,440 --> 00:11:07,960 looks like great barbecue. And who knows, maybe a bricks 231 00:11:07,960 --> 00:11:09,800 and mortar is in their future. Yeah, that's it. 232 00:11:09,800 --> 00:11:13,320 He's got the tray ready there at about 3:00 PM in the afternoon, 233 00:11:13,320 --> 00:11:16,360 north of England in the winter there, and it's ready to go. 234 00:11:16,360 --> 00:11:20,400 By the way, it's pitch black night and it's great to see 235 00:11:20,400 --> 00:11:23,280 other people out there having a go and following their dreams. 236 00:11:23,440 --> 00:11:25,920 Hell yeah. All right, let's move on to some 237 00:11:25,920 --> 00:11:28,160 talking points. That was a lot of BBQ we went 238 00:11:28,160 --> 00:11:29,840 through. Oh that's the problem mate, when 239 00:11:29,840 --> 00:11:32,520 you put a shout out on the Instagram story saying hey if 240 00:11:32,520 --> 00:11:34,160 you've got anything you cooked, send it through. 241 00:11:34,160 --> 00:11:37,680 Bang Avalanche at. About 40 DMS in the morning. 242 00:11:37,840 --> 00:11:40,400 It's awesome though, keep it up. It's great and if you have 243 00:11:40,400 --> 00:11:42,760 cooked something that you're proud of and you want to see it 244 00:11:42,760 --> 00:11:44,120 on the show, then just send it in. 245 00:11:44,120 --> 00:11:47,600 Like we don't get to everything. Like some people have sent us 10 246 00:11:47,600 --> 00:11:50,080 things, but eventually, I promise you, we'll get to it. 247 00:11:50,360 --> 00:11:52,240 Yeah, that's it. All right, moving on. 248 00:11:52,240 --> 00:11:56,920 This one was posted by Falco Pham TASM the God and he says 249 00:11:56,920 --> 00:11:59,040 anyone else like pineapple on a burger? 250 00:11:59,040 --> 00:12:01,680 So I ask you this pineapple yes or no? 251 00:12:01,920 --> 00:12:03,920 I'm a yes. I'm a team pineapple. 252 00:12:04,000 --> 00:12:07,200 Team Pineapple on burgers. Yes, not every burger, but you 253 00:12:07,200 --> 00:12:10,320 know, if you've got a hankering for some nice crisp sweetness to 254 00:12:10,320 --> 00:12:12,240 go with your smashy, then why not? 255 00:12:12,600 --> 00:12:16,360 Well I've got 2 rules. I'm a no unless you meet these 256 00:12:16,360 --> 00:12:18,600 two rules and one of them it has to be charred. 257 00:12:18,840 --> 00:12:20,560 Oh well, insurance. Just put fresh slice of 258 00:12:20,560 --> 00:12:22,960 pineapple like some burger joints do on their burger. 259 00:12:23,080 --> 00:12:25,640 Yeah, but also too, you have to have bacon with it. 260 00:12:25,680 --> 00:12:28,840 Yeah, bacon, pineapple and cheese is a classic combo. 261 00:12:28,840 --> 00:12:31,560 You've literally just amplified this burger here by adding that 262 00:12:31,560 --> 00:12:33,640 bacon. Yeah, but if it's got those two 263 00:12:33,640 --> 00:12:36,760 things, it's charred and the bacon, I'm in. 264 00:12:36,800 --> 00:12:39,400 But other than that, just give it to me as it comes. 265 00:12:39,440 --> 00:12:41,480 Now, is that bacon? Is that bark all burnt? 266 00:12:42,600 --> 00:12:45,520 I put charred bacon into AI and overly charred it. 267 00:12:46,240 --> 00:12:48,840 Fuck you AI. All right, moving on. 268 00:12:48,840 --> 00:12:51,160 This next one was posted by Snoo Crickets. 269 00:12:51,160 --> 00:12:55,440 And he says, hey gang, why does my brisket say pet food not 270 00:12:55,440 --> 00:12:58,960 meant for human consumption? And what is this? 271 00:12:59,400 --> 00:13:03,240 This looks like a bit of a a beautiful sort of middle of the 272 00:13:03,240 --> 00:13:06,160 brisket home kill cut. I reckon they're just party 273 00:13:06,160 --> 00:13:07,880 poopers. What do you mean by party 274 00:13:07,880 --> 00:13:09,760 poopers? If you bought brisket and it 275 00:13:09,760 --> 00:13:12,440 said pet food not for human consumption, would you not 276 00:13:12,440 --> 00:13:14,320 question it? I'd fucking eat the shit out of 277 00:13:14,320 --> 00:13:16,160 it. OK, so he got this from a 278 00:13:16,160 --> 00:13:18,360 farmer's market. He said that vendor is there 279 00:13:18,360 --> 00:13:20,480 every week. He showed him a photo of the 280 00:13:20,480 --> 00:13:23,920 farm and the cows, and he also sold eggs and beef tallow. 281 00:13:24,160 --> 00:13:27,400 So he's a legit operator. So everyone sort of started to 282 00:13:27,400 --> 00:13:30,400 guess in the comments. And Angel Tea assumed that in 283 00:13:30,400 --> 00:13:33,920 some states in the US, there's a regulation that the cows can't 284 00:13:33,920 --> 00:13:36,320 be raised and butchered in the same location. 285 00:13:36,480 --> 00:13:38,600 Yeah, right. So they label it like this as a 286 00:13:38,600 --> 00:13:40,120 loophole. And I think they do the same 287 00:13:40,120 --> 00:13:41,640 thing for milk as well. Yeah, right. 288 00:13:41,640 --> 00:13:44,600 They need a little winky face next to the bottom of that 289 00:13:44,600 --> 00:13:46,720 warning label. Not for human consumption. 290 00:13:47,080 --> 00:13:49,360 So there was a ton of other different reasons given in the 291 00:13:49,360 --> 00:13:50,960 comments. A lot of people said that it 292 00:13:50,960 --> 00:13:54,080 wasn't USDA inspected or they didn't have the appropriate 293 00:13:54,080 --> 00:13:56,720 license, or the most important was it probably wasn't 294 00:13:56,720 --> 00:13:59,960 slaughtered in a proper processing facility. 295 00:14:00,120 --> 00:14:01,840 OK, so it could have just been a home kill. 296 00:14:02,040 --> 00:14:04,720 This ends up as a little bit of a rabbit hole, but the customer 297 00:14:04,720 --> 00:14:08,640 contacted the farmer and asked why, and the farmer got back to 298 00:14:08,640 --> 00:14:11,640 him and says Aloha, that's a dead giveaway that this is 299 00:14:11,640 --> 00:14:14,960 actually in Hawaii. So the farmer said sorry, the 300 00:14:15,040 --> 00:14:19,240 label wasn't explained. Yes, it's safe and normal, he 301 00:14:19,240 --> 00:14:20,960 says. We use local butchers around the 302 00:14:21,000 --> 00:14:24,080 area and the loophole to sell the meat when using them is to 303 00:14:24,080 --> 00:14:26,800 label it as not for sale as pet food. 304 00:14:26,800 --> 00:14:29,240 But they follow all of the health protocols and it is 305 00:14:29,240 --> 00:14:31,200 completely safe to eat. Yeah, right. 306 00:14:31,200 --> 00:14:34,160 It always comes back to when I used to be right in the coffee 307 00:14:34,160 --> 00:14:37,320 game, a lot of people would ask if the beans you were using were 308 00:14:37,320 --> 00:14:40,200 organic. And even though it didn't say on 309 00:14:40,200 --> 00:14:43,240 the label sometimes that they were not organic, it didn't mean 310 00:14:43,240 --> 00:14:46,080 that they weren't because a lot of coffee comes from poor third 311 00:14:46,080 --> 00:14:48,400 world countries. The farmers only get one yield a 312 00:14:48,400 --> 00:14:52,200 year and they just can't pay for a company like NASA or someone 313 00:14:52,200 --> 00:14:54,840 to come along and give them certification. 314 00:14:54,840 --> 00:14:58,080 So it could be 100% organic, they just haven't paid for the 315 00:14:58,080 --> 00:14:59,880 certification. MMM, true. 316 00:14:59,920 --> 00:15:02,360 And look, yes, I suppose you need to have standards. 317 00:15:02,360 --> 00:15:04,960 Yes, it's supposed to go through a proper facility, but if this 318 00:15:04,960 --> 00:15:08,360 is a home kill, it's been taken to a butcher shop. 319 00:15:08,680 --> 00:15:11,240 I mean, I'd eat it. Well, chances are it's probably 320 00:15:11,240 --> 00:15:12,840 better for you than a Costco brisket. 321 00:15:12,880 --> 00:15:16,280 Well, I would say though that if if I did open a packet and it 322 00:15:16,280 --> 00:15:19,120 said not for human consumption, I would question it. 323 00:15:19,240 --> 00:15:21,480 Haven't you ever tried dried dog biscuits before? 324 00:15:23,760 --> 00:15:25,000 What do you have with a bit of milk? 325 00:15:25,240 --> 00:15:27,960 It's very dry. Like what's this? 326 00:15:28,760 --> 00:15:31,920 No, just years ago when I used to work in supermarkets, we just 327 00:15:31,920 --> 00:15:35,120 tried everything. Right. 328 00:15:35,160 --> 00:15:36,760 Yeah, well, maybe this is for you. 329 00:15:36,960 --> 00:15:39,240 Maybe you eat dog food. 100% mate. 330 00:15:39,800 --> 00:15:41,800 I draw the line at the wet dog food though. 331 00:15:42,120 --> 00:15:43,120 Yeah. You haven't been down that one, 332 00:15:43,120 --> 00:15:44,080 no. Not yet. 333 00:15:44,080 --> 00:15:46,800 It's not the apocalypse yet. World War Three might change 334 00:15:46,800 --> 00:15:50,560 things though. Alright, failed or nailed. 335 00:15:50,560 --> 00:15:53,040 I love this segment. You gotta make that, of course. 336 00:15:53,040 --> 00:15:55,800 You do 'cause you don't have to fucking think on the fly. 337 00:15:58,320 --> 00:15:59,760 Failed or nailed? Right. 338 00:15:59,840 --> 00:16:02,280 You've gotta guess this one like there's no context. 339 00:16:02,280 --> 00:16:04,000 As soon as the photo comes up, bang. 340 00:16:04,000 --> 00:16:05,280 You gotta give it failed or nailed. 341 00:16:05,560 --> 00:16:09,360 Hit me nailed. Fucking love Pickles. 342 00:16:10,800 --> 00:16:14,800 So this one was posted by Sands Three Pick Mima and they say 343 00:16:14,800 --> 00:16:18,880 found these Geneva Convention violations today at a doughnut 344 00:16:18,880 --> 00:16:20,520 shop. No, I'm into it bro. 345 00:16:20,920 --> 00:16:24,880 So major draw in the comment said is that a pickle and cream 346 00:16:24,880 --> 00:16:28,640 cheese or is it frosting? And the original poster seems to 347 00:16:28,640 --> 00:16:30,280 think it's frosting but I don't think so. 348 00:16:30,280 --> 00:16:33,400 I think it's cream cheese on a doughnut with a bit of dill and 349 00:16:33,400 --> 00:16:34,880 the Pickles. Well, you know you can make 350 00:16:34,880 --> 00:16:36,360 frosting out of cream cheese, right? 351 00:16:36,360 --> 00:16:38,520 You just add some sugar and you've got cream cheese 352 00:16:38,520 --> 00:16:40,720 frosting, IE what you get on a carrot cake. 353 00:16:41,120 --> 00:16:43,720 But you wouldn't have cream cheese in the normal frosting on 354 00:16:43,720 --> 00:16:44,560 a normal doughnut. I. 355 00:16:44,960 --> 00:16:47,480 Don't know, I reckon you'd sort of sugar it down a little bit 356 00:16:47,480 --> 00:16:49,880 because Pickles do like a little bit of sweet. 357 00:16:49,880 --> 00:16:52,680 You gotta remember how much Sugar's actually involved in in 358 00:16:52,680 --> 00:16:55,080 the pickling brine. I'd be all about that. 359 00:16:55,080 --> 00:16:58,440 I love these pickle hybrids. I've had pickle ice cream and 360 00:16:58,600 --> 00:17:00,400 pickle milkshakes and stuff like that. 361 00:17:00,400 --> 00:17:02,760 I'm about it. All right, if it's frosting, I'm 362 00:17:02,760 --> 00:17:05,200 out, but if it's cream cheese with what looks to be the 363 00:17:05,200 --> 00:17:07,599 sprinkling of dill there, that I'm in all the way. 364 00:17:07,720 --> 00:17:10,960 There's some pretty inconsistent dill distribution going on. 365 00:17:10,960 --> 00:17:14,680 They're like this one at the front, it's gonna be very silage 366 00:17:14,680 --> 00:17:17,599 esque. But now this one here at the 367 00:17:17,599 --> 00:17:20,440 back, that's pretty even. That'll be a really nice sort of 368 00:17:21,000 --> 00:17:24,319 12:00 bite that one. That piece at the bottom there 369 00:17:24,319 --> 00:17:26,240 is the sort of piece where you go to bite it, but you're sort 370 00:17:26,240 --> 00:17:28,680 of breathing just before you bite it and fucking. 371 00:17:28,680 --> 00:17:31,320 Off like when you do the cinnamon challenge. 372 00:17:33,000 --> 00:17:37,920 All right, next. Oh, looks like someone's left a 373 00:17:37,920 --> 00:17:39,960 bread roll line around our studio. 374 00:17:39,960 --> 00:17:44,280 Look, I'm going to have to say failed, but I am open to have my 375 00:17:44,280 --> 00:17:45,800 mind changed. Right. 376 00:17:45,840 --> 00:17:49,560 Yeah, this one was posted by Werewolf Conscious and they say 377 00:17:49,560 --> 00:17:53,040 this is a doughnut my kid wanted at a State Fair. 378 00:17:53,400 --> 00:17:56,480 And judging from their packaging on the back there, it's from all 379 00:17:56,480 --> 00:18:00,120 things jerky.com. And he says my kid actually 380 00:18:00,120 --> 00:18:04,240 liked it too. There is like 30 different types 381 00:18:04,240 --> 00:18:07,080 of bugs on a doughnut. Yeah, there's Beetle, there's 382 00:18:07,080 --> 00:18:09,560 roaches, there's worms. It looks like to be a big 383 00:18:09,560 --> 00:18:12,640 dragonfly in the middle there. Or is that a scorpion with the 384 00:18:12,640 --> 00:18:14,800 Stinger? That looks like a cockroach. 385 00:18:14,800 --> 00:18:16,360 That one at the bottom, yeah, Nah. 386 00:18:16,840 --> 00:18:20,120 So apparently the lady at the stand said that they ran out the 387 00:18:20,120 --> 00:18:22,000 day before from people ordering them. 388 00:18:22,000 --> 00:18:24,840 She said they made five extra batches during the day. 389 00:18:24,840 --> 00:18:27,320 These things are popular. Yeah, look, if it was put in 390 00:18:27,320 --> 00:18:30,440 front of me I'd probably give it a go, but that pitch is not 391 00:18:30,440 --> 00:18:32,440 appealing. Haven't changed your mind? 392 00:18:32,680 --> 00:18:34,600 No. What sort of sauce does it come 393 00:18:34,600 --> 00:18:35,880 with? Is that like a chocolate sauce 394 00:18:35,880 --> 00:18:38,400 or something? Is it a cricket to Claire? 395 00:18:38,560 --> 00:18:42,280 Well, monkey trumpets in the comments said I think your kid 396 00:18:42,280 --> 00:18:46,280 is secretly an iguana. He's a Babylonian lizard 397 00:18:46,280 --> 00:18:50,200 species, all right. Next. 398 00:18:50,320 --> 00:18:51,160 Ready. Yep. 399 00:18:52,160 --> 00:18:56,560 Oh, that's fire. Did I get 3 out of three face? 400 00:18:56,560 --> 00:18:58,720 No, I didn't. No, the first one was nailed 401 00:18:58,720 --> 00:19:00,680 bro. I was trying to trick you today. 402 00:19:00,880 --> 00:19:03,680 All right, This was posted on Rape My Plate and it was titled 403 00:19:03,680 --> 00:19:06,520 Bangers and Mash by Glen L. Where's the banger? 404 00:19:06,600 --> 00:19:09,840 I can only see a poo. This looks like a twice eaten 405 00:19:09,840 --> 00:19:11,600 sausage. Bloody over does it well. 406 00:19:11,600 --> 00:19:13,680 What nursing home is this available at? 407 00:19:14,040 --> 00:19:15,360 Mine there might be a dog kennel. 408 00:19:15,680 --> 00:19:20,960 It might be welfare dogs. All right, let's move on to rate 409 00:19:20,960 --> 00:19:23,480 my BBQ. This is where the most 410 00:19:23,480 --> 00:19:27,960 experienced BBQ Raider of all time in the under seasons. 411 00:19:28,880 --> 00:19:30,840 I just make this up as I go every single time. 412 00:19:30,840 --> 00:19:33,280 But we've got to rate. This one was sent to us by David 413 00:19:33,280 --> 00:19:35,400 Anthony. He is a butcher from New Zealand 414 00:19:35,400 --> 00:19:38,240 and this was a platter he made for his wife's 40th birthday 415 00:19:38,240 --> 00:19:41,000 party and he said all reports were positive. 416 00:19:41,000 --> 00:19:44,040 Did I nail or fail it? You definitely fucking nailed 417 00:19:44,040 --> 00:19:44,920 it. Looks good. 418 00:19:45,040 --> 00:19:47,600 It looks real good. There's we're a suck of a side 419 00:19:47,600 --> 00:19:50,080 to you though, so that's going to come into account when we 420 00:19:50,080 --> 00:19:52,440 drop the numbers. But yeah, looks like he had more 421 00:19:52,440 --> 00:19:54,880 than that on offer too. There's a few big oil trays up 422 00:19:54,880 --> 00:19:57,440 the back there full of some smoked snags and whatever's 423 00:19:57,440 --> 00:20:00,400 under that foil there. So yeah, good spread. 424 00:20:00,400 --> 00:20:02,960 I mean, if this was at my 40th I'd be pretty bloody happy. 425 00:20:03,000 --> 00:20:06,360 So he said there's brisket, St. Louis ribs, handmade beef and 426 00:20:06,360 --> 00:20:08,480 pork sausages and chicken lollipops. 427 00:20:08,720 --> 00:20:11,920 He said everything was gone. He did 2 1/2 of these platters. 428 00:20:12,120 --> 00:20:15,360 Jesus, that's a good effort. All right, we're just gonna get 429 00:20:15,360 --> 00:20:24,200 the the expert Luxton thinking hat on and we gonna go 7.80 Hi 430 00:20:24,200 --> 00:20:27,640 episode 78 seven .8 we. Fucking did it again mate. 431 00:20:28,200 --> 00:20:32,960 Doing this on purpose now. Probably numbers are all just 432 00:20:32,960 --> 00:20:36,520 random, you know, It's just I'm trying to judge something purely 433 00:20:36,520 --> 00:20:39,080 based off a photo. You're not taking anything away 434 00:20:39,080 --> 00:20:40,800 from the cook. That's a bloody good effort. 435 00:20:41,280 --> 00:20:42,280 Right. Well done, buddy. 436 00:20:42,320 --> 00:20:45,280 Let's move on to a new segment. What was it? 437 00:20:45,280 --> 00:20:48,120 Brand new segment alert. Segment alert. 438 00:20:50,440 --> 00:20:51,840 Righty. What was it? 439 00:20:51,840 --> 00:20:54,960 I found a few photos they've been pongaling up at the bottom 440 00:20:54,960 --> 00:20:57,120 of the episode and eventually I've got around to them. 441 00:20:57,360 --> 00:20:59,760 I'm going to pull a picture up and you're going to guess what 442 00:20:59,760 --> 00:21:02,680 it was previously, not what it is what it was. 443 00:21:02,800 --> 00:21:04,480 OK. Or what maybe what it was meant 444 00:21:04,480 --> 00:21:06,720 to? Be what it fell short of 445 00:21:06,720 --> 00:21:07,680 becoming. Right. 446 00:21:07,680 --> 00:21:08,680 You ready? Ready. 447 00:21:11,360 --> 00:21:14,840 Oh, that was a frozen pepperoni pizza by the look of it. 448 00:21:14,840 --> 00:21:16,640 And now it's been turned into carbon. 449 00:21:16,880 --> 00:21:20,600 So it was posted by daddy snake boy and he says forgetting about 450 00:21:20,600 --> 00:21:24,640 your pizza for 8 hours burnt so bad it looks like a double 451 00:21:24,640 --> 00:21:27,200 chocolate brownie. I've seen this happen in real 452 00:21:27,200 --> 00:21:29,360 time. I got home one night after 453 00:21:29,360 --> 00:21:32,800 working all night in New Zealand and the whole house was full of 454 00:21:32,800 --> 00:21:35,640 smoke. Went into the kitchen and there 455 00:21:35,640 --> 00:21:38,320 was a pizza still burning, only a mini one. 456 00:21:38,440 --> 00:21:40,840 It looked a lot like this. And then I went into my 457 00:21:40,840 --> 00:21:43,640 roommate, his bedroom because I knew it was him because he got 458 00:21:43,640 --> 00:21:46,760 home earlier, and there he was, asleep on the ground with his 459 00:21:46,760 --> 00:21:49,480 arm stretched out and his cat about a foot away. 460 00:21:49,480 --> 00:21:51,400 So what he's done? He's walked in. 461 00:21:51,440 --> 00:21:54,440 Oh here puss. Puss tripped over something, 462 00:21:55,000 --> 00:22:00,840 fucking passed out trying to get to the cat, and then yeah, left 463 00:22:00,840 --> 00:22:03,200 his pizza in there. But he passed out. 464 00:22:03,200 --> 00:22:03,920 I was drunk. He was. 465 00:22:03,920 --> 00:22:04,560 Drunk. Yeah. 466 00:22:04,920 --> 00:22:07,040 Heavily steamed. That was the only way we used to 467 00:22:07,040 --> 00:22:09,120 operate back in those days. There's nothing more 468 00:22:09,120 --> 00:22:11,800 disappointing than being drunk and falling asleep and then 469 00:22:11,800 --> 00:22:14,320 waking up and your Uber Eats delivery has come and you 470 00:22:14,320 --> 00:22:16,200 haven't been awake for it. That's bro. 471 00:22:16,200 --> 00:22:19,640 It's happened several times. There's also the old rookie era 472 00:22:19,640 --> 00:22:21,840 too, when you get some of these pizzas and you leave the 473 00:22:21,840 --> 00:22:25,200 cardboard underneath it sometimes so it doesn't crisp up 474 00:22:25,200 --> 00:22:28,080 at all and you go to slice and it's just pizza soup. 475 00:22:29,600 --> 00:22:33,440 All right, next. Oh God, is that a Was that a 476 00:22:33,440 --> 00:22:38,680 blocked artery? So this one was posted by Maid E 477 00:22:38,680 --> 00:22:40,920 Stone, and what's your final guess? 478 00:22:41,120 --> 00:22:44,520 What was it? I'm going to lock in an aorta. 479 00:22:46,280 --> 00:22:49,720 So it's cooked Lotus roots stuffed with green beans and 480 00:22:49,720 --> 00:22:51,520 then sliced. Yeah, there's a reason they're 481 00:22:51,520 --> 00:22:53,680 not popular. Well, apparently it's very 482 00:22:53,680 --> 00:22:57,040 common in traditional soup from southern China, but apparently 483 00:22:57,040 --> 00:22:59,920 the beans are stuffed into the cavities to facilitate proper 484 00:22:59,920 --> 00:23:03,280 cooking of the dense inner parts of the Lotus roots, as well as 485 00:23:03,280 --> 00:23:06,320 to balance out the hot and the cool aspects of the two 486 00:23:06,320 --> 00:23:08,160 ingredients, Whatever the fuck that means. 487 00:23:08,440 --> 00:23:11,400 Yeah, but it's a fucking bean and a Lotus root. 488 00:23:11,400 --> 00:23:14,240 Like you're not going to fucking improve either of those things 489 00:23:14,240 --> 00:23:17,240 by doing this. Like leave them the fuck out. 490 00:23:18,360 --> 00:23:20,280 All in the bin just. Fucking do less. 491 00:23:20,680 --> 00:23:22,360 Let's put it in the bin. That's it. 492 00:23:23,120 --> 00:23:29,040 All right, Next. Oh, I've seen this happen 493 00:23:29,040 --> 00:23:31,000 before. These are these are boiled 494 00:23:31,000 --> 00:23:34,360 snags. So this one was posted by Ruby 495 00:23:34,360 --> 00:23:38,280 Eldridge and they say these are crock pot hot dogs. 496 00:23:38,680 --> 00:23:41,760 No, they're not. But it looks like they've put 497 00:23:41,760 --> 00:23:45,440 about 40 hot dogs in a crock pot, put the lid on it, and then 498 00:23:45,640 --> 00:23:48,080 forgotten about them. Yeah, and come back two weeks 499 00:23:48,080 --> 00:23:50,760 later. They've even bro, they've 500 00:23:50,760 --> 00:23:52,720 steamed the fucking colour out of them. 501 00:23:53,360 --> 00:23:56,400 So unhappy boy in the comments said I would call these split 502 00:23:56,400 --> 00:23:58,440 Dicks. Reminds me of that scene in 503 00:23:58,440 --> 00:24:00,520 RoboCop where he shoots his Weiner off all. 504 00:24:02,400 --> 00:24:04,680 Right, let's move on. Get out of that head out of the 505 00:24:04,680 --> 00:24:08,240 gutter next segment, please. Meet the pit masters. 506 00:24:08,240 --> 00:24:09,440 There's a new one. It's now gone. 507 00:24:10,440 --> 00:24:12,400 Maybe it's the last time we'll ever do that one, right? 508 00:24:12,680 --> 00:24:17,040 We'll just get some less innuendoic content. 509 00:24:17,080 --> 00:24:19,400 Let's move on to something positive and we've been meaning 510 00:24:19,400 --> 00:24:21,960 to do this one for a while. Meet Troy. 511 00:24:21,960 --> 00:24:25,400 He is from Beard St. Barbecue and it's Texas style 512 00:24:25,400 --> 00:24:28,480 Seattle inspired Melbourne based BBQ. 513 00:24:28,560 --> 00:24:32,240 Seattle inspired Listen to a bit of Nirvana while he's cooking. 514 00:24:32,440 --> 00:24:36,160 Well, he's a mobile barbecuer based out of Melbourne's SE, 515 00:24:36,160 --> 00:24:39,280 primarily working at markets, pop ups and breweries and 516 00:24:39,280 --> 00:24:42,920 catering wherever possible. And he has zero food experience 517 00:24:42,920 --> 00:24:46,000 before getting into BBQ, but fell in love with it after a 518 00:24:46,000 --> 00:24:48,520 trip to Wood Shop Barbecue in Seattle. 519 00:24:48,760 --> 00:24:50,600 Yeah. Cool, so that's the influence 520 00:24:50,600 --> 00:24:51,360 now. I like it. 521 00:24:51,480 --> 00:24:54,400 So he honed his craft during Covad and decided to try and 522 00:24:54,400 --> 00:24:56,080 make something of it on the side. 523 00:24:56,080 --> 00:24:58,800 And then last year he tried to make it a full time venture 524 00:24:58,800 --> 00:25:01,600 after after being made redundant and is pushing really hard to 525 00:25:01,600 --> 00:25:04,320 make this impossible thing happen, he says. 526 00:25:04,320 --> 00:25:07,400 Hell yeah, as long as you got that passion stoked in the fire, 527 00:25:07,400 --> 00:25:10,960 mate, you'll bloody get there. So he says 95% of everything we 528 00:25:10,960 --> 00:25:13,720 do is put together by me, with my partner helping when 529 00:25:13,720 --> 00:25:17,000 possible, and then family and friends volunteering their time 530 00:25:17,000 --> 00:25:20,360 out of love on event days to help them smash through service. 531 00:25:20,480 --> 00:25:23,920 Hell yeah, I definitely recognise Troy from setting up 532 00:25:23,920 --> 00:25:25,600 the exhibitors at Meat Stock there. 533 00:25:25,600 --> 00:25:27,280 So on your brother. He says. 534 00:25:27,560 --> 00:25:30,360 I know I'm not one of the big players out there, but I'm proud 535 00:25:30,360 --> 00:25:32,840 of the community we've built and the friends that we've made and 536 00:25:32,840 --> 00:25:35,200 I want to keep building it as much as possible. 537 00:25:35,280 --> 00:25:37,840 Yeah, that's it mate. Build it and they will come. 538 00:25:37,960 --> 00:25:40,720 And this is his pit and he has one very cool looking trailer 539 00:25:40,720 --> 00:25:43,040 smoker. It's a 2 door, looks like maybe 540 00:25:43,040 --> 00:25:45,560 300 gallons or so. And it's got a big holding 541 00:25:45,560 --> 00:25:47,680 cabinet. So go give them a follow Beard 542 00:25:47,680 --> 00:25:49,200 St. Barbecue and if you're in 543 00:25:49,200 --> 00:25:51,000 Melbourne, get out and support them. 544 00:25:51,120 --> 00:25:55,320 Hell yeah, get down and swallow some queue. 545 00:25:56,040 --> 00:25:58,200 Good looking trailer pit though. Bloody oath, it is like those 546 00:25:58,200 --> 00:26:00,400 fenders. Look, congratulations, because 547 00:26:00,400 --> 00:26:04,560 BBQ catering is probably one of the toughest businesses that you 548 00:26:04,560 --> 00:26:06,920 can get into and the fact that you're making it work is a real 549 00:26:06,920 --> 00:26:10,400 credit to you. Like the cost of meat, the fact 550 00:26:10,400 --> 00:26:13,960 that you're mobile, you don't have a fixed premises and you're 551 00:26:13,960 --> 00:26:16,960 trying to make it all work. It's a hustle, it's a grind and 552 00:26:17,440 --> 00:26:20,280 it can get old real quick. But I think if you form a 553 00:26:20,280 --> 00:26:23,000 community and you're passionate enough about it, you will find a 554 00:26:23,000 --> 00:26:25,120 way to make it work. Yeah, let's not forget that 555 00:26:25,120 --> 00:26:27,040 fickle Melbourne and weather either it. 556 00:26:27,880 --> 00:26:29,600 Just adds to the. Cost adds to it. 557 00:26:29,680 --> 00:26:31,480 Oh yeah. Oh, what about the price of 558 00:26:31,480 --> 00:26:33,760 diesel? You got to tow this thing. 559 00:26:33,760 --> 00:26:36,880 And leave that alone. But honestly, it's true, right? 560 00:26:36,880 --> 00:26:39,520 The cost of meat through the roof, the cost of fuel through 561 00:26:39,520 --> 00:26:41,320 the roof, right? You're hustling. 562 00:26:41,320 --> 00:26:42,680 You're trying to make this all happen. 563 00:26:42,680 --> 00:26:45,160 And at the end of the day, you got customers that go, I could 564 00:26:45,160 --> 00:26:47,400 do this better at home, but they fucking can't. 565 00:26:47,400 --> 00:26:48,680 Yeah. They're walking past with their 566 00:26:48,680 --> 00:26:52,040 $5 chip on a stick. And that's what BBQ competes 567 00:26:52,040 --> 00:26:54,200 against, right? It competes against fast food. 568 00:26:54,200 --> 00:26:57,040 But hopefully, I mean if if you're watching this show right 569 00:26:57,040 --> 00:27:00,520 now, you do appreciate what good quality BBQ does cost for pit 570 00:27:00,520 --> 00:27:03,520 masters like that to make. But you would hope to think that 571 00:27:03,520 --> 00:27:07,640 the public is becoming educated that good BBQ isn't cheap and 572 00:27:08,360 --> 00:27:10,880 it's not easy either. And cheap BBQ ain't good. 573 00:27:11,040 --> 00:27:14,040 Good call. All right, let's move on to our 574 00:27:14,040 --> 00:27:16,240 mailbox. And this one was sent in to us 575 00:27:16,240 --> 00:27:19,600 by Kian and he says, hey lads, a bit of a long shot. 576 00:27:19,600 --> 00:27:22,440 I know you guys are busy. Could we send him the link to 577 00:27:22,440 --> 00:27:25,240 the pickled eggs that you did that tasted like potato salad? 578 00:27:25,240 --> 00:27:27,320 I'd love to try the recipe. Sick. 579 00:27:28,080 --> 00:27:31,600 So I really helpfully replied, Scroll down on the feed. 580 00:27:32,520 --> 00:27:34,320 You know, it's funny about those pickled eggs. 581 00:27:34,320 --> 00:27:37,360 I literally only just threw them away the other day when I was 582 00:27:37,360 --> 00:27:39,240 cleaning out the house before we moved. 583 00:27:39,240 --> 00:27:41,760 What, you just didn't want to eat them again after the show? 584 00:27:41,760 --> 00:27:45,400 I just hadn't felt the need to eat another one and I was just 585 00:27:45,400 --> 00:27:47,840 like, I suppose they should probably get binned. 586 00:27:48,200 --> 00:27:49,160 Well, they were good on the show. 587 00:27:49,160 --> 00:27:51,640 Though they were good on the show, but that's what, probably 588 00:27:51,640 --> 00:27:53,040 12? Weeks ago now. 589 00:27:53,400 --> 00:27:56,920 Well, look, normally I've given like I've pound this guy off, 590 00:27:56,920 --> 00:27:58,280 right? I've like, eh, look, I'm not 591 00:27:58,280 --> 00:27:59,240 going to go get the link for you. 592 00:27:59,240 --> 00:28:01,240 Go find it yourself. And normally that's the last 593 00:28:01,240 --> 00:28:04,200 we'd hear about it. But Kian, he didn't give up. 594 00:28:04,200 --> 00:28:07,840 He surprised us and he says thank you. 595 00:28:08,280 --> 00:28:10,400 He'll give you a review in a couple of weeks. 596 00:28:10,400 --> 00:28:11,600 Thanks for the recipe. Yes. 597 00:28:11,600 --> 00:28:14,880 Sick. So hopefully they were good and 598 00:28:14,880 --> 00:28:17,400 hopefully you eat all yours because I didn't eat all his. 599 00:28:17,440 --> 00:28:19,480 Yeah, that's it. There's a food crisis and I'm 600 00:28:19,480 --> 00:28:22,040 just here just fucking. Wasting pickled eggs. 601 00:28:24,080 --> 00:28:27,400 All right, this next one was sent in to us by Liam Chatburn 602 00:28:27,400 --> 00:28:30,480 and he says, hey guys, I'm a big fan of the program. 603 00:28:30,720 --> 00:28:32,840 Just thought I'd send through some of our snags from our 604 00:28:32,840 --> 00:28:35,680 butcher shop here in Adelaide and these look great. 605 00:28:35,840 --> 00:28:38,480 It's a sausage rainbow, brother. So what are we looking? 606 00:28:38,480 --> 00:28:40,200 At what do we got? I'm just slowly trying. 607 00:28:40,200 --> 00:28:44,480 We got 10 varieties of different flavoured, beautifully made 608 00:28:44,480 --> 00:28:46,120 snags. They're all on the butcher. 609 00:28:46,160 --> 00:28:49,200 He says sausages are more than just a snag and these look 610 00:28:49,200 --> 00:28:50,920 legit. He said they have over 20 611 00:28:50,920 --> 00:28:54,320 flavours that make them all, all by hand in store from the 612 00:28:54,320 --> 00:28:57,400 highest quality ingredients. He says our sausages are a 613 00:28:57,400 --> 00:29:01,240 flavour explosion in every bite. Well, we are a massive fan of 614 00:29:01,240 --> 00:29:04,720 the old snag here on this show, and it's just so good to see how 615 00:29:04,720 --> 00:29:08,480 far they've come from just being a, you know, a tube that you put 616 00:29:08,480 --> 00:29:12,360 all your waste in to being these beautiful sort of thought about 617 00:29:12,360 --> 00:29:15,440 mindful flavors. Now he says the top selling 618 00:29:15,440 --> 00:29:18,520 snags are the Old English pork snags, and they do a lot of 619 00:29:18,520 --> 00:29:20,720 classic ones. But they also have a Ban my 620 00:29:20,720 --> 00:29:24,680 snag, a chunky chicken parmy snag and a Philly cheese steak. 621 00:29:24,680 --> 00:29:28,480 And of course, they have the ultimate brekkie sausage. 622 00:29:28,880 --> 00:29:32,600 Yes please, I wish we could get sausages in the mail here like 623 00:29:32,600 --> 00:29:35,440 they can in the UK. From Sausage. 624 00:29:35,480 --> 00:29:37,800 Bro I would literally order all of these right now. 625 00:29:37,960 --> 00:29:39,520 Someone needs to do this in Australia. 626 00:29:39,520 --> 00:29:41,520 Someone needs to level up the sausage game. 627 00:29:41,520 --> 00:29:43,760 Package them up, put them in a what? 628 00:29:43,920 --> 00:29:45,440 An icy bag or something like that. 629 00:29:45,480 --> 00:29:48,080 Yeah, I don't know man, the price of diesel now is gonna 630 00:29:48,080 --> 00:29:52,800 mean it's like 40 bucks to post. But I think there is something 631 00:29:52,800 --> 00:29:54,920 to be said about the butcher shop that just minces 632 00:29:54,920 --> 00:29:56,840 everything, puts it in the tube and that's it. 633 00:29:56,840 --> 00:30:00,240 This is the next level, right? The standard sausages have been 634 00:30:00,240 --> 00:30:03,040 favourites and have been around for a long time, yeah. 635 00:30:03,640 --> 00:30:07,480 You've got the old classic, the old chicken and pine nuts always 636 00:30:07,480 --> 00:30:09,840 being a bit of a gourmet flavour, hasn't it? 637 00:30:10,160 --> 00:30:12,880 Pork and fennel. That's a That's a popular bougie 638 00:30:12,880 --> 00:30:15,040 1. But I like this whole sausage 639 00:30:15,040 --> 00:30:16,920 2.0 thing. Bloody all about it. 640 00:30:16,960 --> 00:30:19,360 Yeah. Chunky chicken, parmi, Philly 641 00:30:19,360 --> 00:30:20,920 cheese steak. Bend my snags. 642 00:30:20,920 --> 00:30:22,440 This is the future. And that's what I want. 643 00:30:22,560 --> 00:30:24,200 That's it. Throw these in the smoker 644 00:30:24,240 --> 00:30:27,040 winning. All right, let's move on to pit 645 00:30:27,040 --> 00:30:30,480 builders. And this one is the coolest pit 646 00:30:30,480 --> 00:30:34,080 I've ever seen in my life. Mate, this thing, there it is. 647 00:30:34,120 --> 00:30:37,640 This thing is fucking sick, even before I laid my fucking hands 648 00:30:37,640 --> 00:30:40,120 on it. Tell me what this is. 649 00:30:40,480 --> 00:30:44,000 This here is a beautiful this is probably one of the most recent 650 00:30:44,000 --> 00:30:48,680 releases from collaboration with this is Fat Boys latest smoker 651 00:30:48,680 --> 00:30:52,680 up there in Walloon built by the expert there Brendan Bosshog 652 00:30:52,680 --> 00:30:56,080 smokers and this thing just oozes cool. 653 00:30:56,080 --> 00:30:59,800 It's about 1400 gallons. The front wheels there, they're 654 00:30:59,800 --> 00:31:01,880 on an axle so they can actually turn. 655 00:31:01,880 --> 00:31:05,120 You can pull it with that handle if you're are feeling nice and 656 00:31:05,120 --> 00:31:06,760 strong. But you know, it's got the big 657 00:31:06,760 --> 00:31:08,720 mud runners, the big off road tires. 658 00:31:08,720 --> 00:31:11,480 This thing is sick. And then I spent two days 659 00:31:11,520 --> 00:31:14,760 absolutely solid in the Queensland sun, graffitiing 660 00:31:14,800 --> 00:31:18,000 every square inch I could so. Just to be clear. 661 00:31:18,200 --> 00:31:20,200 You painted this? I painted this, yes. 662 00:31:20,200 --> 00:31:22,880 I went up to Fat Boys a couple of weeks ago and spent, as I 663 00:31:22,880 --> 00:31:26,560 said, two solid days back-to-back, and there's about 664 00:31:26,560 --> 00:31:28,680 half a wheelie bin full of empty cans. 665 00:31:28,680 --> 00:31:32,080 After this, you lay that paint down, there's about 8 layers on 666 00:31:32,080 --> 00:31:33,960 the front there. We kept doing little things 667 00:31:33,960 --> 00:31:37,080 like, you know, we'd shared out certain pit masters like Tony 668 00:31:37,080 --> 00:31:40,080 from TFT I, we wrote that's money on there and then took a 669 00:31:40,080 --> 00:31:43,440 photo, then painted over it. And yeah, there's lots of layers 670 00:31:43,440 --> 00:31:45,480 of paint on this thing. We sort of wanted it to look 671 00:31:45,480 --> 00:31:48,960 like he parked in an alleyway in Melbourne and came back a couple 672 00:31:48,960 --> 00:31:51,160 of weeks later after the tags had done their thing. 673 00:31:51,800 --> 00:31:54,200 It's really cool. It's it's the coolest pit I've 674 00:31:54,200 --> 00:31:55,600 ever seen in my life. Yes, sick. 675 00:31:55,600 --> 00:31:59,200 And a lot of people were worried about potentially how hot the 676 00:31:59,200 --> 00:32:02,040 smoker would get. But that firebox is triple 677 00:32:02,040 --> 00:32:04,240 insulated. So there's an internal firebox, 678 00:32:04,240 --> 00:32:06,040 then it's got fire blanket around it. 679 00:32:06,160 --> 00:32:09,280 Yeah, then another layer of solid steel over the top. 680 00:32:09,280 --> 00:32:11,840 But that thing was sitting in the sun the day I was painting 681 00:32:11,840 --> 00:32:14,360 it, and you couldn't even touch the firebox then. 682 00:32:14,360 --> 00:32:17,240 So these things actually get hotter sitting in the sun. 683 00:32:17,240 --> 00:32:20,360 Quite often they do when they're only rolling at 250 Fahrenheit. 684 00:32:20,800 --> 00:32:23,000 Crazy. And so just to be clear, the 685 00:32:23,000 --> 00:32:25,600 paint's not gonna melt off. The paint's not gonna melt off. 686 00:32:25,600 --> 00:32:28,400 It might get knocked off when it gets banged or that sort of 687 00:32:28,400 --> 00:32:29,800 thing. And some of those bits around 688 00:32:29,800 --> 00:32:33,360 the back door, the door's not insulated itself, but you know, 689 00:32:33,560 --> 00:32:35,320 that's a bridge to cross when we get there. 690 00:32:36,080 --> 00:32:38,560 Well it looks great. That is now the nicest ass in 691 00:32:38,560 --> 00:32:40,600 BBQ. It is, it's the fat ass. 692 00:32:40,600 --> 00:32:43,960 And also after I'd done with it, Luke laid down a Haber coat to 693 00:32:43,960 --> 00:32:46,240 clear coat on there too. So it's on there bro. 694 00:32:46,680 --> 00:32:47,600 Right. It's cool. 695 00:32:47,600 --> 00:32:50,720 It's so fucking cool. But also too, it didn't stop 696 00:32:50,720 --> 00:32:53,120 there after I painted it, he's wrapped the handles in 697 00:32:53,120 --> 00:32:57,440 snakeskin. Wow, he's pimped the shit out of 698 00:32:57,440 --> 00:32:59,720 it. So just to be clear, Luke is one 699 00:32:59,720 --> 00:33:01,880 of the most talented pitmasters in Australia. 700 00:33:01,880 --> 00:33:05,280 He's super fucking creative. He's got like this crazy vision 701 00:33:05,280 --> 00:33:08,120 of what he wants BBQ to be. He built the world's biggest 702 00:33:08,120 --> 00:33:11,160 smoker in use today, which we've featured on the show before. 703 00:33:11,440 --> 00:33:15,040 And you take Luke and you put Psy and together, and that's 704 00:33:15,040 --> 00:33:15,960 what you're going to come up with. 705 00:33:15,960 --> 00:33:17,920 That's it. Not forgetting Brendan from Boss 706 00:33:17,920 --> 00:33:19,840 Hogg either. He's the one that executes all 707 00:33:19,840 --> 00:33:22,680 Luke's crazy ideas and he figures out the hard bit. 708 00:33:22,680 --> 00:33:26,000 The, you know, the will it fucking smoker aspect of it all. 709 00:33:26,000 --> 00:33:28,680 Yeah, awesome craftsmanship and yeah, he nails it every time. 710 00:33:28,800 --> 00:33:30,760 Right, well done. Absolutely fantastic. 711 00:33:30,760 --> 00:33:34,000 I'm so chuffed that we could show this one on the show 712 00:33:34,000 --> 00:33:37,240 because it's been a little bit of a secret for a while now and 713 00:33:37,920 --> 00:33:39,280 we've been itching to show the world. 714 00:33:39,480 --> 00:33:41,360 Yeah, that's it. A few people might have caught 715 00:33:41,360 --> 00:33:44,880 it at Meat Stock Toowoomba, but yeah, it was on display there. 716 00:33:44,880 --> 00:33:47,880 But I do believe he's bringing it to Meat Stock Sydney too. 717 00:33:47,960 --> 00:33:51,080 So if you want to check it out in the Fleshlight, these photos 718 00:33:51,080 --> 00:33:53,560 do nothing. They you can't actually 719 00:33:53,560 --> 00:33:58,080 comprehend how bloody big and just in your face every part of 720 00:33:58,080 --> 00:34:00,040 this smoker actually is. Well done. 721 00:34:00,080 --> 00:34:02,040 Awesome work. Let's move on Ruddy. 722 00:34:02,080 --> 00:34:05,280 I'm moving on to some products now and we've got a bit of a 723 00:34:05,280 --> 00:34:10,600 special delivery sent in to us and we have a shit ton of donkey 724 00:34:10,840 --> 00:34:14,199 long tongs. Do the fucking knife reveal 725 00:34:14,199 --> 00:34:16,719 mate. Your arms aren't. 726 00:34:16,719 --> 00:34:18,480 Logging on to fucking wipe that camera over. 727 00:34:20,320 --> 00:34:23,400 I've knocked something off. Oh, it's another. 728 00:34:23,400 --> 00:34:26,320 It's another box not pass the parcel. 729 00:34:27,639 --> 00:34:31,080 So these are donkey long tongs and they are to use in the Jack 730 00:34:31,080 --> 00:34:34,040 Daniels Fire kitchen this year and these things are huge and 731 00:34:34,040 --> 00:34:37,760 they are BBQ tongs handmade in South Africa. 732 00:34:37,880 --> 00:34:40,600 It says use both hands. It's long I. 733 00:34:41,719 --> 00:34:44,960 Don't have that problem. You do now. 734 00:34:45,639 --> 00:34:48,080 So they're beautifully packaged and really well built. 735 00:34:48,080 --> 00:34:49,199 And they say size. Really. 736 00:34:49,239 --> 00:34:52,760 Well, fucking packaged. They say size counts around the 737 00:34:52,760 --> 00:34:56,639 fire, so apparently after many scorched fingers and bent backs 738 00:34:56,639 --> 00:35:00,640 and snapped tongs, 3 friends reached their boiling point and 739 00:35:00,640 --> 00:35:02,960 donkey long tongs was the solution. 740 00:35:06,560 --> 00:35:08,800 You. Compensating for something? 741 00:35:09,080 --> 00:35:13,800 Look at me, I'm a mini human. Oh that's great. 742 00:35:14,080 --> 00:35:17,400 So they are just like novelty sized tongs, but you know, 743 00:35:17,440 --> 00:35:19,840 sometimes the fire gets hot and those little ones just don't cut 744 00:35:19,840 --> 00:35:21,560 it, right? Oh, mate, they're definitely 745 00:35:21,560 --> 00:35:23,320 functional. Sure. 746 00:35:23,320 --> 00:35:26,640 Because, yeah, I mean, if you're doing live fire, sometimes the 747 00:35:26,640 --> 00:35:31,120 meat is, you know, over the top of the fire and you can't just, 748 00:35:31,160 --> 00:35:33,560 you know, well, you can, but then you got to get your whole 749 00:35:33,560 --> 00:35:37,120 body in there hovering over it. But actually, the week I went up 750 00:35:37,120 --> 00:35:40,280 to paint that smoker with the Fat Boys guys, Blake was using 751 00:35:40,280 --> 00:35:43,440 one of those sets of tongs, but not over a big fire. 752 00:35:43,440 --> 00:35:48,520 He's just doing it normally on the grill so he's didn't need 753 00:35:48,520 --> 00:35:50,200 the long tongs, but they're fucking cool. 754 00:35:51,040 --> 00:35:53,640 So they've got some really good ambassadors that we know. 755 00:35:53,640 --> 00:35:56,840 Alfa Gurney Mel, AKA Dark Side of the Grill, he's an 756 00:35:56,840 --> 00:35:59,320 ambassador. And Tony Ramirez, he's an 757 00:35:59,320 --> 00:36:01,000 ambassador, too. Hell yeah. 758 00:36:01,160 --> 00:36:02,520 He's out with the little ones though, Tony. 759 00:36:02,520 --> 00:36:05,760 Yeah, I'm pretty sure Mel just uses his to get his cigars into 760 00:36:05,760 --> 00:36:08,440 the mouth, right? All right, donkey long tongs. 761 00:36:08,440 --> 00:36:11,520 You can grab one for yourself at donkeylongtong.com. 762 00:36:11,840 --> 00:36:14,240 Cool, are they going to be selling at meat stock or no? 763 00:36:14,240 --> 00:36:16,360 So what's going to happen is they're going to be given one of 764 00:36:16,360 --> 00:36:18,440 these, each is going to be given to the pit masters that are 765 00:36:18,440 --> 00:36:20,440 cooking at Fire Kitchen. Yes, sick. 766 00:36:20,640 --> 00:36:23,120 So you'll see the pit masters using these things. 767 00:36:23,160 --> 00:36:24,320 Yeah, cool. No doubt. 768 00:36:24,320 --> 00:36:25,760 They'll probably have a tongue off. 769 00:36:25,760 --> 00:36:28,480 But handmade, by the way. Yeah, right in South Africa. 770 00:36:28,480 --> 00:36:30,880 Sick. And they're really well built. 771 00:36:31,080 --> 00:36:32,600 Bloody out they are. They're solid. 772 00:36:32,600 --> 00:36:34,600 Yeah, I'm pumped mate. Holding that bloody thing up 773 00:36:34,600 --> 00:36:36,280 all. Right, moving on. 774 00:36:36,280 --> 00:36:39,360 We got these sent to us from Jammed Up and they're based on 775 00:36:39,360 --> 00:36:41,440 the Gold Coast of Queensland, Australia. 776 00:36:41,440 --> 00:36:45,520 And then no gluten, no dairy, no nuts, no apologies. 777 00:36:45,800 --> 00:36:49,680 It's flavour unleashed and they have sent us a few flavours of 778 00:36:49,680 --> 00:36:52,360 their bacon jam. Yeah, we are. 779 00:36:52,480 --> 00:36:56,480 We hoed into the the pineapple one just before and it's damn 780 00:36:56,480 --> 00:36:58,280 bloody good. Well, this one here is called 781 00:36:58,280 --> 00:37:01,000 Hellfire and I reckon maybe you should try it. 782 00:37:01,000 --> 00:37:04,240 Well, I. Can try it, sounds real fucking 783 00:37:04,240 --> 00:37:06,560 good. Well, I talk about it here, I'll 784 00:37:06,560 --> 00:37:09,520 just pass it over. So they say their bacon jam is 785 00:37:09,520 --> 00:37:12,440 perfect for cheese platters, toasted cheese sandwiches, 786 00:37:12,440 --> 00:37:16,360 burgers, or even on top of eggs. It's only got Sriracha in it so 787 00:37:16,360 --> 00:37:20,080 we should be good. Why do you have such a big chunk 788 00:37:20,080 --> 00:37:21,880 for? Because I love fucking bacon, I 789 00:37:21,880 --> 00:37:24,280 love jam, and I like hot stuff. It's a hot. 790 00:37:24,800 --> 00:37:26,080 No, it's got coffee in it though. 791 00:37:26,080 --> 00:37:29,360 It's really fucking good. This one's a bit more savoury 792 00:37:29,360 --> 00:37:31,240 than the pineapple one. Give that a go. 793 00:37:36,040 --> 00:37:40,320 Fuck. I got him. 794 00:37:41,160 --> 00:37:44,520 There's a bit going on. There's more than just sriracha 795 00:37:44,520 --> 00:37:47,160 and that though I think, but there's no chilies on the 796 00:37:47,160 --> 00:37:49,040 ingredients list. Did you stitch me up? 797 00:37:49,040 --> 00:37:50,680 Then? Fuck Yeah, because I thought you 798 00:37:51,800 --> 00:37:53,560 you didn't show any sign about a good. 799 00:37:53,560 --> 00:37:56,120 Poker face bro. I'm letting it out now though. 800 00:37:57,480 --> 00:37:59,240 All right, we're going to move on. 801 00:37:59,600 --> 00:38:01,400 Well it's not going to be fucking half arsed. 802 00:38:01,400 --> 00:38:02,800 It's called Hellfire. Is it? 803 00:38:05,400 --> 00:38:06,560 All right, thanks for sending these in. 804 00:38:06,560 --> 00:38:09,800 You can find them on Instagram at Jammed Up Bacon Jam. 805 00:38:10,160 --> 00:38:13,200 Hell yeah, check it out. I feel like a dragon I'd. 806 00:38:13,480 --> 00:38:16,360 Like to pop them on some smoked crumpets, yeah. 807 00:38:16,360 --> 00:38:17,920 They're good, aren't they? No, they're real good. 808 00:38:18,080 --> 00:38:21,560 Eggs on top of eggs. On top of eggs, maybe even 809 00:38:21,560 --> 00:38:25,000 smashed through some cream cheese for like a bacon jam 810 00:38:25,000 --> 00:38:26,200 cannoli. I like it. 811 00:38:26,200 --> 00:38:27,240 Well, thanks for sending these in. 812 00:38:27,240 --> 00:38:28,640 They look great and they taste great too. 813 00:38:28,720 --> 00:38:30,520 Hell yeah, nice one. Righty. 814 00:38:30,520 --> 00:38:34,120 Oh, recipe of the week. And you've got a bit of a treat 815 00:38:34,120 --> 00:38:36,840 for us this week. I love fish and chips. 816 00:38:36,960 --> 00:38:40,720 I went on a road trip with my wife through England and we had 817 00:38:40,720 --> 00:38:43,720 fish and chips every single day without fail. 818 00:38:43,720 --> 00:38:46,440 Because we can get fish and chips here in Australia, but I 819 00:38:46,440 --> 00:38:48,560 don't know, in the UK they seem to do it better than us. 820 00:38:48,560 --> 00:38:50,360 Yeah. You've also got to ask fish and 821 00:38:50,360 --> 00:38:53,120 chip feed here in Australia is a it's a rich man's take away 822 00:38:53,120 --> 00:38:55,840 these days to feed a family. You're up around 80 bucks. 823 00:38:55,880 --> 00:38:58,080 I went to the local Fisher the other day and they had some 824 00:38:58,080 --> 00:39:02,960 locally caught ton Curry foster shark and I grabbed hold of that 825 00:39:02,960 --> 00:39:05,880 because I mean, growing up in Tassie shark slash flake, that's 826 00:39:05,880 --> 00:39:07,360 all we get at the fish and chip shop. 827 00:39:07,680 --> 00:39:10,760 We touched on a few weeks ago about Deb the instant Mashed 828 00:39:10,760 --> 00:39:14,120 potato and I mentioned how back in the day we used to use it as 829 00:39:14,120 --> 00:39:16,280 a fish coating. So that's what we're doing today 830 00:39:16,280 --> 00:39:18,960 and it's basically fish and chips in one bite, mate, because 831 00:39:18,960 --> 00:39:21,520 you've got the fish and and the potato and it's bloody. 832 00:39:21,520 --> 00:39:22,960 Excellent. Say that again. 833 00:39:22,960 --> 00:39:26,160 This is gonna be fish and chips, but in one bite. 834 00:39:26,160 --> 00:39:29,200 Yeah, mate, you're gonna get the flavour of the Deb nice and deep 835 00:39:29,200 --> 00:39:32,760 fried crusty coating there, and you got the flavour of the 836 00:39:32,760 --> 00:39:35,680 potato in the first bite and then that beautifully steamed 837 00:39:35,680 --> 00:39:38,000 fish inside. Radio run us through what you 838 00:39:38,000 --> 00:39:38,800 did here. Right. 839 00:39:38,800 --> 00:39:40,920 So we've got our beautiful fish fillets there. 840 00:39:40,920 --> 00:39:42,640 I've just got the knife through them. 841 00:39:42,640 --> 00:39:45,040 They're already cut like that. So that was very helpful. 842 00:39:45,040 --> 00:39:48,040 I just sliced them into little gougeons just so that they were 843 00:39:48,040 --> 00:39:52,680 bite sized more so hit it with some stiff Tamali aquadisiac, 844 00:39:52,680 --> 00:39:54,960 which goes awesome on all seafood. 845 00:39:55,400 --> 00:39:58,520 Then I've got my flour dip, my egg and my Deb. 846 00:39:58,880 --> 00:40:01,600 I've also put some aquadisiac in the flour just because you know, 847 00:40:01,600 --> 00:40:04,360 why not basically the egg and breadcrumb technique, but 848 00:40:04,360 --> 00:40:06,120 instead of bread crumbs, you use the Deb. 849 00:40:06,440 --> 00:40:10,680 So we've got on the flour first egg wash Deb, egg wash Deb. 850 00:40:10,680 --> 00:40:14,000 So they've got a double dip. Then we've got our our deep 851 00:40:14,000 --> 00:40:16,120 fryer Crankin. We've got that full of beef 852 00:40:16,120 --> 00:40:18,800 tallow that's up around the 170 Celsius. 853 00:40:18,800 --> 00:40:21,760 We've deep fried it for a. Couple of minutes and then Bob's 854 00:40:21,760 --> 00:40:24,880 your bloody uncle mate. So just to confirm, Deb is 855 00:40:24,880 --> 00:40:28,320 powdered potato? Deb is powdered Mashed potato 856 00:40:28,320 --> 00:40:30,680 and it comes in like this crystal form. 857 00:40:30,680 --> 00:40:33,880 So yeah, you're getting that beautiful potato flavour. 858 00:40:34,320 --> 00:40:37,160 Rightyo, bring it out. Fashion chops, bro. 859 00:40:40,840 --> 00:40:43,760 They look good. They're like big fish Nuggets. 860 00:40:44,080 --> 00:40:48,160 Yeah, bro, the old Goujon. But now what we got, we're going 861 00:40:48,160 --> 00:40:51,200 to do the old classic English chipper style sauce there. 862 00:40:51,200 --> 00:40:55,080 We've got our Browns, all-purpose surf and turf. 863 00:40:55,560 --> 00:40:57,320 Love a good bit of our brown stuff. 864 00:40:57,320 --> 00:41:01,720 We can get some salt. This is just the classic English 865 00:41:01,720 --> 00:41:05,800 chip away. So that's our brown sauce. 866 00:41:05,960 --> 00:41:09,520 Our brown surf and turf surf salt and a little bit of 867 00:41:09,520 --> 00:41:11,960 vinegar. Yeah, my. 868 00:41:12,000 --> 00:41:15,600 Lips are like. Right eye. 869 00:41:16,000 --> 00:41:18,200 Right, let's go for the the fish snap. 870 00:41:18,240 --> 00:41:20,280 Fish snap. Fish snaps are in. 871 00:41:20,880 --> 00:41:26,120 Apparently. All right, looks good. 872 00:41:26,520 --> 00:41:30,560 Hell yeah, let's go a bit of a dippy dip sauce. 873 00:41:31,000 --> 00:41:32,080 Already. Cheers. 874 00:41:32,240 --> 00:41:40,960 Fish and chips in one bite. Hell yeah, Sauce is insane bro. 875 00:41:41,440 --> 00:41:44,680 But that fish, that flakiness, and that beautiful fucking 876 00:41:44,680 --> 00:41:50,560 steamed fish inside. So this is not a BBQ dish, but 877 00:41:50,560 --> 00:41:54,080 you did put BBQ rub in it? Yep, and we did hold them in the 878 00:41:54,080 --> 00:41:55,320 Traeger. The Traeger. 879 00:41:55,320 --> 00:41:58,200 Cape Warm function is the greatest thing ever invented 880 00:41:59,320 --> 00:42:01,520 because we do everything ourselves here on the show. 881 00:42:01,520 --> 00:42:04,040 We cook it before we film and then we sit it in there. 882 00:42:04,080 --> 00:42:09,680 You know, the 165 Fahrenheit or about 70°C to keep it above food 883 00:42:09,680 --> 00:42:12,160 safe. Just holds it beautifully, keeps 884 00:42:12,160 --> 00:42:14,240 it ready. Well, a lot of what we do in 885 00:42:14,240 --> 00:42:17,920 Australia is beer battered fish. I'd rather this this tastes 886 00:42:17,920 --> 00:42:19,680 better. Well, I think the science behind 887 00:42:19,680 --> 00:42:23,480 batter back in the day was cook it in the batter and take the 888 00:42:23,480 --> 00:42:26,160 batter off because it's essentially steaming inside. 889 00:42:26,600 --> 00:42:28,720 And then they were just like, Nah, wait a minute, we can make 890 00:42:28,720 --> 00:42:30,680 this batter something that you eat. 891 00:42:33,240 --> 00:42:34,920 That's bloody good though. They're very good. 892 00:42:35,080 --> 00:42:37,360 They're fucking excellent. I'll tell them I'll be in a 893 00:42:37,360 --> 00:42:40,400 minute. What? 894 00:42:40,400 --> 00:42:42,840 Come up with my pleasure. Good times. 895 00:42:43,400 --> 00:42:45,960 Support local too. Go to your local Fisher, they're 896 00:42:46,720 --> 00:42:49,160 great. They're so good I might even do 897 00:42:49,200 --> 00:42:51,320 a fish this one day after we catch our own. 898 00:42:52,360 --> 00:42:54,840 We'd have to go fishing first. Yeah, what's that? 899 00:42:55,880 --> 00:42:56,960 Righty. Hey, let's move on. 900 00:42:56,960 --> 00:42:59,200 Let's get this show wrapped up our fuck up of the week. 901 00:42:59,200 --> 00:43:02,040 It's not really a fuck up. It was posted by I want to 902 00:43:02,040 --> 00:43:04,120 leave. OK, there's no caption. 903 00:43:04,160 --> 00:43:07,080 What is this? Well, the label says a Texas 904 00:43:07,080 --> 00:43:11,400 turtle burger, but I don't think you can actually eat turtles 905 00:43:11,400 --> 00:43:12,960 like that. But no, it's a couple of 906 00:43:12,960 --> 00:43:15,520 sausages wrapped in a burger Patty, topped with cheese, then 907 00:43:15,520 --> 00:43:17,480 wrapped in bacon. It's got all the things it's. 908 00:43:17,640 --> 00:43:19,960 Got all the best things. I mean, I would smash. 909 00:43:20,800 --> 00:43:22,440 I would too. It's not really a fuck up, but 910 00:43:22,440 --> 00:43:24,920 it does look a little bit unusual and we're gonna wrap the 911 00:43:24,920 --> 00:43:26,320 show up there. Hell yeah. 912 00:43:26,320 --> 00:43:28,120 Bloody oath we are. And if you made it this way. 913 00:43:28,400 --> 00:43:30,720 Well, you wrap things up. I'm gonna keep eating these. 914 00:43:30,720 --> 00:43:35,280 Righty oh so fish and chips, bro oh have some fashion shops bro 915 00:43:35,280 --> 00:43:38,240 you got some meat Oh yeah. You know fucking if you made it 916 00:43:38,240 --> 00:43:41,720 this far, we appreciate you Thank you for everything jump in 917 00:43:41,720 --> 00:43:44,720 the DM sending your cooks. Let us know what you loved about 918 00:43:44,720 --> 00:43:47,120 meat stock, what you love about meat stock coming up. 919 00:43:47,120 --> 00:43:49,600 And that's still got Sydney to go. 920 00:43:49,600 --> 00:43:52,520 So yeah, jump on, grab your tickets, come and check us out 921 00:43:52,520 --> 00:43:56,040 at Fire Kitchen and like, subscribe, do the things and 922 00:43:56,400 --> 00:43:57,680 we'll see you next Tuesday.