7878. That's a lot.
Fucking oath it is. We've done a lot of these
fucking oath We, we haven't got any better.
We have, but we haven't got any more viewers.
What's going on? Tell your mum.
All right, episode 78 of the under season BBQ show and who's
doing the intro today? I.
Don't know someone. Rad.
Real rad. Madea's here from 1415 Azado in
the UK. I'm in Argentina in one of the
best Azado joints of the country with Demand Glucose, the owner
of this grill. This is the best barbecue
podcast. You are watching the Under
Season BBQ show. Come on.
You cheers boys. So that was Matthias Castotto
from 1415 Asado in the UK and he is bringing Argentine BBQ to the
United Kingdom. Hell yeah.
And taking it back again. So Matthias is Argentine born
but he's now based in the UK and he Co founded Banquet 1415 as a
roaming fire powered food project bringing Argentine asado
to the UK. He operates as a mobile street
kitchen doing festivals, private events and grand collaborations,
including appearing at events like the Smoke and Fire Festival
at Ascot Park. And his BBQ looks damn tasty
too. So he took home first place at
the 2024 Open Fire meet up for both live fire and People's
Choice. So he knows his stuff.
Yeah, it was also a festival run by a fellow Argentinian too, so
no biases there at all, AL. And the other pit master in the
video that Mathias said had the best asado in the country.
His name was Ruko and his place is called Rucos or Rucos Cave to
Grill. So sick, very primal way of
cooking everything in it. And I'd be pretty happy about
that. I mean, you know, you can take
your tiptoe and through the tulips all you want.
I'd rather walk through that. So the restaurant itself is all
you can eat BBQ. He's been open for over 10 years
and is the founder of the Rib festival and he has 400,000
followers. He's based just out of Buenos
Aires and this guy's big time and he did our intro.
Hell yeah. What AGC?
So a big thanks to both Matthias and Ruko for doing that for us.
It's pretty cool to see that all this meat just being cooked
outdoors. Yeah, that's it.
I mean low on slow BBQ is cool but when life fires done
properly nothing beat today. Yeah, well, a big thanks to them
for doing that for us and on with the show.
What is in this episode? OK, So you put a call out the
other day and now that means that Dish of the Week has been
absolutely elevated from everyone sending their stuff in.
We've got a brand new segment and we've got a mic drop smoker
on at the end of the show, so stay tuned.
Roddio, let's jump into it with our dishes of the week and we'll
get started with this one. It was posted by Naja F Nug and
he says this is a pastrami and corn beef the sandwich.
Jesus, I think the bread's just there for decoration by this
stage, isn't there? It's a corned beef pastrami
sandwich. I love that ratio though.
Bro, don't stop. Move over Katz's deli.
This is more meat than we have ever seen on a sandwich.
He said he corned a 12 LB brisket and then turned the flat
into corned beef by steaming it for several hours and the point
he turned into pastrami smoked over post oak for several hours
and both were cut thin with a deli slicer.
Let me know what you think, he says.
Amazing. Looks freaking awesome, doesn't
it? He said he only smoked it for
several hours. I'm gonna guess it might have
taken a bit longer than that. Yeah, I would imagine so.
I mean 'cause that looks perfectly cooked.
Right, Yeah, bloody oath it does.
Nice and thin slice too. And you know, like the
difference between that, you know, thin slices stacked on top
of each other as opposed to one big chunk of meat.
It's just dimensions apart in it.
I like the fact that he's done corned beef and pastrami in the
one bite. I think that would be pretty
cool. Yeah, it's amazing.
And the one brisket? All right, on to the next one.
This one was sent to us by Cutter Cooks and his name is
Glenn Blackmore and he's from Cairns, QLD, Australia.
And it's an 8K crocodile cooked on the smoker.
Yeah, it's just a baby, that one.
He's probably just been running across the road and ended up in
the. Smoker.
So he says I picked up this whole crocodile from a Larish
Tavern in North Queensland. He bought it from a pub and he
says they also smoked the Crocs at the Tavern.
Too. Yeah, sick repping the DFL
T-shirt there. I'm a fan.
He says I cooked it up in my backyard on the Bullockhead
Creek Offset Smoke with a mix of the four saucemen, the pork rub
and Lane's Magic Dust as the rubs and good old iron bark for
just under 10 hours. He cooked this thing for 10
hours. Jesus, that is a good long cook
in that. So he said the whole family
loved it. He said some parts tasted like
pork loin and some parts tasted like chicken and then other
parts tasted like fish. Yeah, right.
I love when they cook it. They leave their little boots
on. It looks like he served it up on
tacos with a salsa, so that's epic work by Cutter Cooks.
I've never seen garlic bread as a side for tacos but I'm into
it. I love garlic bread.
Fucking oath. Should go with everything
garlic. With everything it actually
does. They're like garlic napkins.
Don't know if they will keep the face clean though.
All. Right Cutter Cooks, thanks for
sending that one in. And this one here was posted by
the smoking crew. And this is a Mariah Station
pastrami brisket flat, and it was probably the best brisket
I've ever cooked. That's what he says, and
visually it looks like it. Well, that's it.
The Maria Station stuff's good gear, and if you're gonna do
that and get that product, why not?
I think at one point here. Yes, Pros did a couple of videos
in the studio here and Mariah Station sent her a heap of beef
and it was beyond unreal. Awesome.
All right, it was Brian for 6.5 days in Dane Cowan's brine and
then desalinated in water for 24 hours and then it was rubbed
with Dave Linton's pastrami rub and then cooked for seven hours
on the Manhorn BBQ smoker over Peach and pecan.
Yes, see, there's some old school names there, Dane Cow and
Dave Linton and Manhorn. So this showed up in my feed.
I think it's maybe even a bit old, but it's a showstopper
photo nonetheless. And I don't know, you know how
plum gives you a bit of colour in your meat?
This Peach, I'm not sure. I mean, it looks great though.
Looks unreal. All right, moving on.
This next one was sent to us by Dan Joy.
He says, hey, guys, I love the YouTube channel.
These are my smoked sausage rolls.
Hell yeah, love a good bang and roll.
So they are sausage mints, pork mints, BBQ tomato and
Worcestershire sauce, fennel seeds, crushed and whole, salt
and pepper, grated carrots, zucchini and onion.
He says he squeezed out all of the juice and then mixed it with
an egg, and then he's obviously rolled it in the pastry and
topped it with sesame seeds and flaky salt on top.
Oh mate, that recipe just sounds like mum's old school Rissa was
wrapped in pastry, doesn't it? He said the trick was, though,
that when he smoked them, he smoked them with a pot of
boiling water to generate a bit of steam as well.
OK, And that sort of regulates a temp too, I think.
I don't know. Will it get hot enough to cross
them up? Let's find out.
Boom. Nailed.
Nailed it. So this was the outcome.
These are great lunch box fillers, hey?
Oh, they don't make it to lunch, mate.
They don't make it past that airing tray.
But he's got them crispy. He's got them real crispy.
And did he say he put carrot in them too?
You can put whatever you want. Yes, some people do put carrot.
That's why I mentioned the rissoles.
I don't necessarily put carrot in my because I find sometimes
it sort of fights against everything binding together.
But yeah, if it works, send it. It's a good way to get your
veggies in. Bloody oath it is mate.
Sometimes you got to hide them in there.
And zucchini. Too.
Zucchini will work. You just got to make sure
zucchini will let out a lot of moisture, which what he said.
He's mentioned that he squeezed the moisture out, so he's done
well. Good job, well done.
Thanks for sending that one in to us.
This next one was sent in to us by Pip Approved BBQ.
His name is Ben and he is from Springfield, IL boy USA and it's
a smoked rib eye. Sandwich fucking give me 10.
So it was served with a homemade guacamole containing avocado,
garlic, jalapeno, onion and corn, Black Eyed Peas and
cilantro. And that slight smear that you
see on that video there, that's strawberry.
Jam. Yeah, I was going to say it
looks a bit jammy, but I mean, we had strawberry jam on our
brisket croissant a couple of weeks ago and I'm a fan.
Yeah, I didn't think it would work, but knowing what we had on
Ernest Cervantes's was it Blue October?
Yeah, I think it'll work. Bloody oath.
Even if you add a little bit of heat and maybe even some rub
too, maybe some sweet savoury going on.
So toasted baguette, strawberry jam, beautifully cooked steak,
and the guacamole. I'd give it a go.
Chalk it up as a win bro. So this guy's no slouch either.
He also sent us in this one. It's a pork belly sandwich with
bacon jam and homemade pickled vegetables, which also looks
great. And no corners were cut here
because he did smoke the pork at 225 Fahrenheit until tender, and
then he finished it in the oven on the broil to crisp the skin.
And this looks sensational. Looks amazing.
It's almost like a version of a barn.
Me, isn't it? Yeah, and I love the pickled
veg. Yeah, sounds bloody awesome.
Pickled veg and pork? Yeah, it's the winning combo.
Right. It is because, you know, pork's
often quite sweet and buttery, so having that vinegar with the
acidity to cut through that is a perfect compliment.
All right, moving on. This next one was sent to us by
Big Norms by barbecue. They are at Newcastle upon Tyne
in northeast England, and they hit us up a while ago to say
that they were going to get ready to start trading and they
were hoping to put Newcastle on the map up here.
They said at the time, we'll keep you posted on how we're
doing. And that was a few months ago.
And more recently, they sent us these.
Yeah, nice looking 5 meet box there.
So they said, hey fellas, sharing some highlights from
season 1, they call it, of running big norms out of our
garage here in Newcastle. They said we have been serving
up these trays every Saturday for seven weeks now and have had
an amazing time and some crazy good feedback and you can see
why it looks like great BBQ. And bloody oath it does.
With the impending summer about to happen up there too, the
BBQ's only going to get better. So he says we are now working
out what the next step's going to be, but everything is going
to be documented and shared on how to scale BBQ from their
front yard to whatever size it might turn out to be.
So it looks like they're cooking out of their front yard.
They're making up these boxed trays, people can come and pick
them up on a Saturday, they get some sensational BBQ, but at
some point they're going to have to scale because you can only
cook so much out of your front yard, right?
That's it. So if anyone wants to follow
along, jump on the socials and make sure you follow them.
They are big norms barbecue on Instagram and this is them.
And congratulations for not only having a crack, but producing
exceptional barbecue and getting to the point now where you're
starting to wonder how you're going to scale this because that
looks like great barbecue. And who knows, maybe a bricks
and mortar is in their future. Yeah, that's it.
He's got the tray ready there at about 3:00 PM in the afternoon,
north of England in the winter there, and it's ready to go.
By the way, it's pitch black night and it's great to see
other people out there having a go and following their dreams.
Hell yeah. All right, let's move on to some
talking points. That was a lot of BBQ we went
through. Oh that's the problem mate, when
you put a shout out on the Instagram story saying hey if
you've got anything you cooked, send it through.
Bang Avalanche at. About 40 DMS in the morning.
It's awesome though, keep it up. It's great and if you have
cooked something that you're proud of and you want to see it
on the show, then just send it in.
Like we don't get to everything. Like some people have sent us 10
things, but eventually, I promise you, we'll get to it.
Yeah, that's it. All right, moving on.
This one was posted by Falco Pham TASM the God and he says
anyone else like pineapple on a burger?
So I ask you this pineapple yes or no?
I'm a yes. I'm a team pineapple.
Team Pineapple on burgers. Yes, not every burger, but you
know, if you've got a hankering for some nice crisp sweetness to
go with your smashy, then why not?
Well I've got 2 rules. I'm a no unless you meet these
two rules and one of them it has to be charred.
Oh well, insurance. Just put fresh slice of
pineapple like some burger joints do on their burger.
Yeah, but also too, you have to have bacon with it.
Yeah, bacon, pineapple and cheese is a classic combo.
You've literally just amplified this burger here by adding that
bacon. Yeah, but if it's got those two
things, it's charred and the bacon, I'm in.
But other than that, just give it to me as it comes.
Now, is that bacon? Is that bark all burnt?
I put charred bacon into AI and overly charred it.
Fuck you AI. All right, moving on.
This next one was posted by Snoo Crickets.
And he says, hey gang, why does my brisket say pet food not
meant for human consumption? And what is this?
This looks like a bit of a a beautiful sort of middle of the
brisket home kill cut. I reckon they're just party
poopers. What do you mean by party
poopers? If you bought brisket and it
said pet food not for human consumption, would you not
question it? I'd fucking eat the shit out of
it. OK, so he got this from a
farmer's market. He said that vendor is there
every week. He showed him a photo of the
farm and the cows, and he also sold eggs and beef tallow.
So he's a legit operator. So everyone sort of started to
guess in the comments. And Angel Tea assumed that in
some states in the US, there's a regulation that the cows can't
be raised and butchered in the same location.
Yeah, right. So they label it like this as a
loophole. And I think they do the same
thing for milk as well. Yeah, right.
They need a little winky face next to the bottom of that
warning label. Not for human consumption.
So there was a ton of other different reasons given in the
comments. A lot of people said that it
wasn't USDA inspected or they didn't have the appropriate
license, or the most important was it probably wasn't
slaughtered in a proper processing facility.
OK, so it could have just been a home kill.
This ends up as a little bit of a rabbit hole, but the customer
contacted the farmer and asked why, and the farmer got back to
him and says Aloha, that's a dead giveaway that this is
actually in Hawaii. So the farmer said sorry, the
label wasn't explained. Yes, it's safe and normal, he
says. We use local butchers around the
area and the loophole to sell the meat when using them is to
label it as not for sale as pet food.
But they follow all of the health protocols and it is
completely safe to eat. Yeah, right.
It always comes back to when I used to be right in the coffee
game, a lot of people would ask if the beans you were using were
organic. And even though it didn't say on
the label sometimes that they were not organic, it didn't mean
that they weren't because a lot of coffee comes from poor third
world countries. The farmers only get one yield a
year and they just can't pay for a company like NASA or someone
to come along and give them certification.
So it could be 100% organic, they just haven't paid for the
certification. MMM, true.
And look, yes, I suppose you need to have standards.
Yes, it's supposed to go through a proper facility, but if this
is a home kill, it's been taken to a butcher shop.
I mean, I'd eat it. Well, chances are it's probably
better for you than a Costco brisket.
Well, I would say though that if if I did open a packet and it
said not for human consumption, I would question it.
Haven't you ever tried dried dog biscuits before?
What do you have with a bit of milk?
It's very dry. Like what's this?
No, just years ago when I used to work in supermarkets, we just
tried everything. Right.
Yeah, well, maybe this is for you.
Maybe you eat dog food. 100% mate.
I draw the line at the wet dog food though.
Yeah. You haven't been down that one,
no. Not yet.
It's not the apocalypse yet. World War Three might change
things though. Alright, failed or nailed.
I love this segment. You gotta make that, of course.
You do 'cause you don't have to fucking think on the fly.
Failed or nailed? Right.
You've gotta guess this one like there's no context.
As soon as the photo comes up, bang.
You gotta give it failed or nailed.
Hit me nailed. Fucking love Pickles.
So this one was posted by Sands Three Pick Mima and they say
found these Geneva Convention violations today at a doughnut
shop. No, I'm into it bro.
So major draw in the comment said is that a pickle and cream
cheese or is it frosting? And the original poster seems to
think it's frosting but I don't think so.
I think it's cream cheese on a doughnut with a bit of dill and
the Pickles. Well, you know you can make
frosting out of cream cheese, right?
You just add some sugar and you've got cream cheese
frosting, IE what you get on a carrot cake.
But you wouldn't have cream cheese in the normal frosting on
a normal doughnut. I.
Don't know, I reckon you'd sort of sugar it down a little bit
because Pickles do like a little bit of sweet.
You gotta remember how much Sugar's actually involved in in
the pickling brine. I'd be all about that.
I love these pickle hybrids. I've had pickle ice cream and
pickle milkshakes and stuff like that.
I'm about it. All right, if it's frosting, I'm
out, but if it's cream cheese with what looks to be the
sprinkling of dill there, that I'm in all the way.
There's some pretty inconsistent dill distribution going on.
They're like this one at the front, it's gonna be very silage
esque. But now this one here at the
back, that's pretty even. That'll be a really nice sort of
12:00 bite that one. That piece at the bottom there
is the sort of piece where you go to bite it, but you're sort
of breathing just before you bite it and fucking.
Off like when you do the cinnamon challenge.
All right, next. Oh, looks like someone's left a
bread roll line around our studio.
Look, I'm going to have to say failed, but I am open to have my
mind changed. Right.
Yeah, this one was posted by Werewolf Conscious and they say
this is a doughnut my kid wanted at a State Fair.
And judging from their packaging on the back there, it's from all
things jerky.com. And he says my kid actually
liked it too. There is like 30 different types
of bugs on a doughnut. Yeah, there's Beetle, there's
roaches, there's worms. It looks like to be a big
dragonfly in the middle there. Or is that a scorpion with the
Stinger? That looks like a cockroach.
That one at the bottom, yeah, Nah.
So apparently the lady at the stand said that they ran out the
day before from people ordering them.
She said they made five extra batches during the day.
These things are popular. Yeah, look, if it was put in
front of me I'd probably give it a go, but that pitch is not
appealing. Haven't changed your mind?
No. What sort of sauce does it come
with? Is that like a chocolate sauce
or something? Is it a cricket to Claire?
Well, monkey trumpets in the comments said I think your kid
is secretly an iguana. He's a Babylonian lizard
species, all right. Next.
Ready. Yep.
Oh, that's fire. Did I get 3 out of three face?
No, I didn't. No, the first one was nailed
bro. I was trying to trick you today.
All right, This was posted on Rape My Plate and it was titled
Bangers and Mash by Glen L. Where's the banger?
I can only see a poo. This looks like a twice eaten
sausage. Bloody over does it well.
What nursing home is this available at?
Mine there might be a dog kennel.
It might be welfare dogs. All right, let's move on to rate
my BBQ. This is where the most
experienced BBQ Raider of all time in the under seasons.
I just make this up as I go every single time.
But we've got to rate. This one was sent to us by David
Anthony. He is a butcher from New Zealand
and this was a platter he made for his wife's 40th birthday
party and he said all reports were positive.
Did I nail or fail it? You definitely fucking nailed
it. Looks good.
It looks real good. There's we're a suck of a side
to you though, so that's going to come into account when we
drop the numbers. But yeah, looks like he had more
than that on offer too. There's a few big oil trays up
the back there full of some smoked snags and whatever's
under that foil there. So yeah, good spread.
I mean, if this was at my 40th I'd be pretty bloody happy.
So he said there's brisket, St. Louis ribs, handmade beef and
pork sausages and chicken lollipops.
He said everything was gone. He did 2 1/2 of these platters.
Jesus, that's a good effort. All right, we're just gonna get
the the expert Luxton thinking hat on and we gonna go 7.80 Hi
episode 78 seven .8 we. Fucking did it again mate.
Doing this on purpose now. Probably numbers are all just
random, you know, It's just I'm trying to judge something purely
based off a photo. You're not taking anything away
from the cook. That's a bloody good effort.
Right. Well done, buddy.
Let's move on to a new segment. What was it?
Brand new segment alert. Segment alert.
Righty. What was it?
I found a few photos they've been pongaling up at the bottom
of the episode and eventually I've got around to them.
I'm going to pull a picture up and you're going to guess what
it was previously, not what it is what it was.
OK. Or what maybe what it was meant
to? Be what it fell short of
becoming. Right.
You ready? Ready.
Oh, that was a frozen pepperoni pizza by the look of it.
And now it's been turned into carbon.
So it was posted by daddy snake boy and he says forgetting about
your pizza for 8 hours burnt so bad it looks like a double
chocolate brownie. I've seen this happen in real
time. I got home one night after
working all night in New Zealand and the whole house was full of
smoke. Went into the kitchen and there
was a pizza still burning, only a mini one.
It looked a lot like this. And then I went into my
roommate, his bedroom because I knew it was him because he got
home earlier, and there he was, asleep on the ground with his
arm stretched out and his cat about a foot away.
So what he's done? He's walked in.
Oh here puss. Puss tripped over something,
fucking passed out trying to get to the cat, and then yeah, left
his pizza in there. But he passed out.
I was drunk. He was.
Drunk. Yeah.
Heavily steamed. That was the only way we used to
operate back in those days. There's nothing more
disappointing than being drunk and falling asleep and then
waking up and your Uber Eats delivery has come and you
haven't been awake for it. That's bro.
It's happened several times. There's also the old rookie era
too, when you get some of these pizzas and you leave the
cardboard underneath it sometimes so it doesn't crisp up
at all and you go to slice and it's just pizza soup.
All right, next. Oh God, is that a Was that a
blocked artery? So this one was posted by Maid E
Stone, and what's your final guess?
What was it? I'm going to lock in an aorta.
So it's cooked Lotus roots stuffed with green beans and
then sliced. Yeah, there's a reason they're
not popular. Well, apparently it's very
common in traditional soup from southern China, but apparently
the beans are stuffed into the cavities to facilitate proper
cooking of the dense inner parts of the Lotus roots, as well as
to balance out the hot and the cool aspects of the two
ingredients, Whatever the fuck that means.
Yeah, but it's a fucking bean and a Lotus root.
Like you're not going to fucking improve either of those things
by doing this. Like leave them the fuck out.
All in the bin just. Fucking do less.
Let's put it in the bin. That's it.
All right, Next. Oh, I've seen this happen
before. These are these are boiled
snags. So this one was posted by Ruby
Eldridge and they say these are crock pot hot dogs.
No, they're not. But it looks like they've put
about 40 hot dogs in a crock pot, put the lid on it, and then
forgotten about them. Yeah, and come back two weeks
later. They've even bro, they've
steamed the fucking colour out of them.
So unhappy boy in the comments said I would call these split
Dicks. Reminds me of that scene in
RoboCop where he shoots his Weiner off all.
Right, let's move on. Get out of that head out of the
gutter next segment, please. Meet the pit masters.
There's a new one. It's now gone.
Maybe it's the last time we'll ever do that one, right?
We'll just get some less innuendoic content.
Let's move on to something positive and we've been meaning
to do this one for a while. Meet Troy.
He is from Beard St. Barbecue and it's Texas style
Seattle inspired Melbourne based BBQ.
Seattle inspired Listen to a bit of Nirvana while he's cooking.
Well, he's a mobile barbecuer based out of Melbourne's SE,
primarily working at markets, pop ups and breweries and
catering wherever possible. And he has zero food experience
before getting into BBQ, but fell in love with it after a
trip to Wood Shop Barbecue in Seattle.
Yeah. Cool, so that's the influence
now. I like it.
So he honed his craft during Covad and decided to try and
make something of it on the side.
And then last year he tried to make it a full time venture
after after being made redundant and is pushing really hard to
make this impossible thing happen, he says.
Hell yeah, as long as you got that passion stoked in the fire,
mate, you'll bloody get there. So he says 95% of everything we
do is put together by me, with my partner helping when
possible, and then family and friends volunteering their time
out of love on event days to help them smash through service.
Hell yeah, I definitely recognise Troy from setting up
the exhibitors at Meat Stock there.
So on your brother. He says.
I know I'm not one of the big players out there, but I'm proud
of the community we've built and the friends that we've made and
I want to keep building it as much as possible.
Yeah, that's it mate. Build it and they will come.
And this is his pit and he has one very cool looking trailer
smoker. It's a 2 door, looks like maybe
300 gallons or so. And it's got a big holding
cabinet. So go give them a follow Beard
St. Barbecue and if you're in
Melbourne, get out and support them.
Hell yeah, get down and swallow some queue.
Good looking trailer pit though. Bloody oath, it is like those
fenders. Look, congratulations, because
BBQ catering is probably one of the toughest businesses that you
can get into and the fact that you're making it work is a real
credit to you. Like the cost of meat, the fact
that you're mobile, you don't have a fixed premises and you're
trying to make it all work. It's a hustle, it's a grind and
it can get old real quick. But I think if you form a
community and you're passionate enough about it, you will find a
way to make it work. Yeah, let's not forget that
fickle Melbourne and weather either it.
Just adds to the. Cost adds to it.
Oh yeah. Oh, what about the price of
diesel? You got to tow this thing.
And leave that alone. But honestly, it's true, right?
The cost of meat through the roof, the cost of fuel through
the roof, right? You're hustling.
You're trying to make this all happen.
And at the end of the day, you got customers that go, I could
do this better at home, but they fucking can't.
Yeah. They're walking past with their
$5 chip on a stick. And that's what BBQ competes
against, right? It competes against fast food.
But hopefully, I mean if if you're watching this show right
now, you do appreciate what good quality BBQ does cost for pit
masters like that to make. But you would hope to think that
the public is becoming educated that good BBQ isn't cheap and
it's not easy either. And cheap BBQ ain't good.
Good call. All right, let's move on to our
mailbox. And this one was sent in to us
by Kian and he says, hey lads, a bit of a long shot.
I know you guys are busy. Could we send him the link to
the pickled eggs that you did that tasted like potato salad?
I'd love to try the recipe. Sick.
So I really helpfully replied, Scroll down on the feed.
You know, it's funny about those pickled eggs.
I literally only just threw them away the other day when I was
cleaning out the house before we moved.
What, you just didn't want to eat them again after the show?
I just hadn't felt the need to eat another one and I was just
like, I suppose they should probably get binned.
Well, they were good on the show.
Though they were good on the show, but that's what, probably
12? Weeks ago now.
Well, look, normally I've given like I've pound this guy off,
right? I've like, eh, look, I'm not
going to go get the link for you.
Go find it yourself. And normally that's the last
we'd hear about it. But Kian, he didn't give up.
He surprised us and he says thank you.
He'll give you a review in a couple of weeks.
Thanks for the recipe. Yes.
Sick. So hopefully they were good and
hopefully you eat all yours because I didn't eat all his.
Yeah, that's it. There's a food crisis and I'm
just here just fucking. Wasting pickled eggs.
All right, this next one was sent in to us by Liam Chatburn
and he says, hey guys, I'm a big fan of the program.
Just thought I'd send through some of our snags from our
butcher shop here in Adelaide and these look great.
It's a sausage rainbow, brother. So what are we looking?
At what do we got? I'm just slowly trying.
We got 10 varieties of different flavoured, beautifully made
snags. They're all on the butcher.
He says sausages are more than just a snag and these look
legit. He said they have over 20
flavours that make them all, all by hand in store from the
highest quality ingredients. He says our sausages are a
flavour explosion in every bite. Well, we are a massive fan of
the old snag here on this show, and it's just so good to see how
far they've come from just being a, you know, a tube that you put
all your waste in to being these beautiful sort of thought about
mindful flavors. Now he says the top selling
snags are the Old English pork snags, and they do a lot of
classic ones. But they also have a Ban my
snag, a chunky chicken parmy snag and a Philly cheese steak.
And of course, they have the ultimate brekkie sausage.
Yes please, I wish we could get sausages in the mail here like
they can in the UK. From Sausage.
Bro I would literally order all of these right now.
Someone needs to do this in Australia.
Someone needs to level up the sausage game.
Package them up, put them in a what?
An icy bag or something like that.
Yeah, I don't know man, the price of diesel now is gonna
mean it's like 40 bucks to post. But I think there is something
to be said about the butcher shop that just minces
everything, puts it in the tube and that's it.
This is the next level, right? The standard sausages have been
favourites and have been around for a long time, yeah.
You've got the old classic, the old chicken and pine nuts always
being a bit of a gourmet flavour, hasn't it?
Pork and fennel. That's a That's a popular bougie
1. But I like this whole sausage
2.0 thing. Bloody all about it.
Yeah. Chunky chicken, parmi, Philly
cheese steak. Bend my snags.
This is the future. And that's what I want.
That's it. Throw these in the smoker
winning. All right, let's move on to pit
builders. And this one is the coolest pit
I've ever seen in my life. Mate, this thing, there it is.
This thing is fucking sick, even before I laid my fucking hands
on it. Tell me what this is.
This here is a beautiful this is probably one of the most recent
releases from collaboration with this is Fat Boys latest smoker
up there in Walloon built by the expert there Brendan Bosshog
smokers and this thing just oozes cool.
It's about 1400 gallons. The front wheels there, they're
on an axle so they can actually turn.
You can pull it with that handle if you're are feeling nice and
strong. But you know, it's got the big
mud runners, the big off road tires.
This thing is sick. And then I spent two days
absolutely solid in the Queensland sun, graffitiing
every square inch I could so. Just to be clear.
You painted this? I painted this, yes.
I went up to Fat Boys a couple of weeks ago and spent, as I
said, two solid days back-to-back, and there's about
half a wheelie bin full of empty cans.
After this, you lay that paint down, there's about 8 layers on
the front there. We kept doing little things
like, you know, we'd shared out certain pit masters like Tony
from TFT I, we wrote that's money on there and then took a
photo, then painted over it. And yeah, there's lots of layers
of paint on this thing. We sort of wanted it to look
like he parked in an alleyway in Melbourne and came back a couple
of weeks later after the tags had done their thing.
It's really cool. It's it's the coolest pit I've
ever seen in my life. Yes, sick.
And a lot of people were worried about potentially how hot the
smoker would get. But that firebox is triple
insulated. So there's an internal firebox,
then it's got fire blanket around it.
Yeah, then another layer of solid steel over the top.
But that thing was sitting in the sun the day I was painting
it, and you couldn't even touch the firebox then.
So these things actually get hotter sitting in the sun.
Quite often they do when they're only rolling at 250 Fahrenheit.
Crazy. And so just to be clear, the
paint's not gonna melt off. The paint's not gonna melt off.
It might get knocked off when it gets banged or that sort of
thing. And some of those bits around
the back door, the door's not insulated itself, but you know,
that's a bridge to cross when we get there.
Well it looks great. That is now the nicest ass in
BBQ. It is, it's the fat ass.
And also after I'd done with it, Luke laid down a Haber coat to
clear coat on there too. So it's on there bro.
Right. It's cool.
It's so fucking cool. But also too, it didn't stop
there after I painted it, he's wrapped the handles in
snakeskin. Wow, he's pimped the shit out of
it. So just to be clear, Luke is one
of the most talented pitmasters in Australia.
He's super fucking creative. He's got like this crazy vision
of what he wants BBQ to be. He built the world's biggest
smoker in use today, which we've featured on the show before.
And you take Luke and you put Psy and together, and that's
what you're going to come up with.
That's it. Not forgetting Brendan from Boss
Hogg either. He's the one that executes all
Luke's crazy ideas and he figures out the hard bit.
The, you know, the will it fucking smoker aspect of it all.
Yeah, awesome craftsmanship and yeah, he nails it every time.
Right, well done. Absolutely fantastic.
I'm so chuffed that we could show this one on the show
because it's been a little bit of a secret for a while now and
we've been itching to show the world.
Yeah, that's it. A few people might have caught
it at Meat Stock Toowoomba, but yeah, it was on display there.
But I do believe he's bringing it to Meat Stock Sydney too.
So if you want to check it out in the Fleshlight, these photos
do nothing. They you can't actually
comprehend how bloody big and just in your face every part of
this smoker actually is. Well done.
Awesome work. Let's move on Ruddy.
I'm moving on to some products now and we've got a bit of a
special delivery sent in to us and we have a shit ton of donkey
long tongs. Do the fucking knife reveal
mate. Your arms aren't.
Logging on to fucking wipe that camera over.
I've knocked something off. Oh, it's another.
It's another box not pass the parcel.
So these are donkey long tongs and they are to use in the Jack
Daniels Fire kitchen this year and these things are huge and
they are BBQ tongs handmade in South Africa.
It says use both hands. It's long I.
Don't have that problem. You do now.
So they're beautifully packaged and really well built.
And they say size. Really.
Well, fucking packaged. They say size counts around the
fire, so apparently after many scorched fingers and bent backs
and snapped tongs, 3 friends reached their boiling point and
donkey long tongs was the solution.
You. Compensating for something?
Look at me, I'm a mini human. Oh that's great.
So they are just like novelty sized tongs, but you know,
sometimes the fire gets hot and those little ones just don't cut
it, right? Oh, mate, they're definitely
functional. Sure.
Because, yeah, I mean, if you're doing live fire, sometimes the
meat is, you know, over the top of the fire and you can't just,
you know, well, you can, but then you got to get your whole
body in there hovering over it. But actually, the week I went up
to paint that smoker with the Fat Boys guys, Blake was using
one of those sets of tongs, but not over a big fire.
He's just doing it normally on the grill so he's didn't need
the long tongs, but they're fucking cool.
So they've got some really good ambassadors that we know.
Alfa Gurney Mel, AKA Dark Side of the Grill, he's an
ambassador. And Tony Ramirez, he's an
ambassador, too. Hell yeah.
He's out with the little ones though, Tony.
Yeah, I'm pretty sure Mel just uses his to get his cigars into
the mouth, right? All right, donkey long tongs.
You can grab one for yourself at donkeylongtong.com.
Cool, are they going to be selling at meat stock or no?
So what's going to happen is they're going to be given one of
these, each is going to be given to the pit masters that are
cooking at Fire Kitchen. Yes, sick.
So you'll see the pit masters using these things.
Yeah, cool. No doubt.
They'll probably have a tongue off.
But handmade, by the way. Yeah, right in South Africa.
Sick. And they're really well built.
Bloody out they are. They're solid.
Yeah, I'm pumped mate. Holding that bloody thing up
all. Right, moving on.
We got these sent to us from Jammed Up and they're based on
the Gold Coast of Queensland, Australia.
And then no gluten, no dairy, no nuts, no apologies.
It's flavour unleashed and they have sent us a few flavours of
their bacon jam. Yeah, we are.
We hoed into the the pineapple one just before and it's damn
bloody good. Well, this one here is called
Hellfire and I reckon maybe you should try it.
Well, I. Can try it, sounds real fucking
good. Well, I talk about it here, I'll
just pass it over. So they say their bacon jam is
perfect for cheese platters, toasted cheese sandwiches,
burgers, or even on top of eggs. It's only got Sriracha in it so
we should be good. Why do you have such a big chunk
for? Because I love fucking bacon, I
love jam, and I like hot stuff. It's a hot.
No, it's got coffee in it though.
It's really fucking good. This one's a bit more savoury
than the pineapple one. Give that a go.
Fuck. I got him.
There's a bit going on. There's more than just sriracha
and that though I think, but there's no chilies on the
ingredients list. Did you stitch me up?
Then? Fuck Yeah, because I thought you
you didn't show any sign about a good.
Poker face bro. I'm letting it out now though.
All right, we're going to move on.
Well it's not going to be fucking half arsed.
It's called Hellfire. Is it?
All right, thanks for sending these in.
You can find them on Instagram at Jammed Up Bacon Jam.
Hell yeah, check it out. I feel like a dragon I'd.
Like to pop them on some smoked crumpets, yeah.
They're good, aren't they? No, they're real good.
Eggs on top of eggs. On top of eggs, maybe even
smashed through some cream cheese for like a bacon jam
cannoli. I like it.
Well, thanks for sending these in.
They look great and they taste great too.
Hell yeah, nice one. Righty.
Oh, recipe of the week. And you've got a bit of a treat
for us this week. I love fish and chips.
I went on a road trip with my wife through England and we had
fish and chips every single day without fail.
Because we can get fish and chips here in Australia, but I
don't know, in the UK they seem to do it better than us.
Yeah. You've also got to ask fish and
chip feed here in Australia is a it's a rich man's take away
these days to feed a family. You're up around 80 bucks.
I went to the local Fisher the other day and they had some
locally caught ton Curry foster shark and I grabbed hold of that
because I mean, growing up in Tassie shark slash flake, that's
all we get at the fish and chip shop.
We touched on a few weeks ago about Deb the instant Mashed
potato and I mentioned how back in the day we used to use it as
a fish coating. So that's what we're doing today
and it's basically fish and chips in one bite, mate, because
you've got the fish and and the potato and it's bloody.
Excellent. Say that again.
This is gonna be fish and chips, but in one bite.
Yeah, mate, you're gonna get the flavour of the Deb nice and deep
fried crusty coating there, and you got the flavour of the
potato in the first bite and then that beautifully steamed
fish inside. Radio run us through what you
did here. Right.
So we've got our beautiful fish fillets there.
I've just got the knife through them.
They're already cut like that. So that was very helpful.
I just sliced them into little gougeons just so that they were
bite sized more so hit it with some stiff Tamali aquadisiac,
which goes awesome on all seafood.
Then I've got my flour dip, my egg and my Deb.
I've also put some aquadisiac in the flour just because you know,
why not basically the egg and breadcrumb technique, but
instead of bread crumbs, you use the Deb.
So we've got on the flour first egg wash Deb, egg wash Deb.
So they've got a double dip. Then we've got our our deep
fryer Crankin. We've got that full of beef
tallow that's up around the 170 Celsius.
We've deep fried it for a. Couple of minutes and then Bob's
your bloody uncle mate. So just to confirm, Deb is
powdered potato? Deb is powdered Mashed potato
and it comes in like this crystal form.
So yeah, you're getting that beautiful potato flavour.
Rightyo, bring it out. Fashion chops, bro.
They look good. They're like big fish Nuggets.
Yeah, bro, the old Goujon. But now what we got, we're going
to do the old classic English chipper style sauce there.
We've got our Browns, all-purpose surf and turf.
Love a good bit of our brown stuff.
We can get some salt. This is just the classic English
chip away. So that's our brown sauce.
Our brown surf and turf surf salt and a little bit of
vinegar. Yeah, my.
Lips are like. Right eye.
Right, let's go for the the fish snap.
Fish snap. Fish snaps are in.
Apparently. All right, looks good.
Hell yeah, let's go a bit of a dippy dip sauce.
Already. Cheers.
Fish and chips in one bite. Hell yeah, Sauce is insane bro.
But that fish, that flakiness, and that beautiful fucking
steamed fish inside. So this is not a BBQ dish, but
you did put BBQ rub in it? Yep, and we did hold them in the
Traeger. The Traeger.
Cape Warm function is the greatest thing ever invented
because we do everything ourselves here on the show.
We cook it before we film and then we sit it in there.
You know, the 165 Fahrenheit or about 70°C to keep it above food
safe. Just holds it beautifully, keeps
it ready. Well, a lot of what we do in
Australia is beer battered fish. I'd rather this this tastes
better. Well, I think the science behind
batter back in the day was cook it in the batter and take the
batter off because it's essentially steaming inside.
And then they were just like, Nah, wait a minute, we can make
this batter something that you eat.
That's bloody good though. They're very good.
They're fucking excellent. I'll tell them I'll be in a
minute. What?
Come up with my pleasure. Good times.
Support local too. Go to your local Fisher, they're
great. They're so good I might even do
a fish this one day after we catch our own.
We'd have to go fishing first. Yeah, what's that?
Righty. Hey, let's move on.
Let's get this show wrapped up our fuck up of the week.
It's not really a fuck up. It was posted by I want to
leave. OK, there's no caption.
What is this? Well, the label says a Texas
turtle burger, but I don't think you can actually eat turtles
like that. But no, it's a couple of
sausages wrapped in a burger Patty, topped with cheese, then
wrapped in bacon. It's got all the things it's.
Got all the best things. I mean, I would smash.
I would too. It's not really a fuck up, but
it does look a little bit unusual and we're gonna wrap the
show up there. Hell yeah.
Bloody oath we are. And if you made it this way.
Well, you wrap things up. I'm gonna keep eating these.
Righty oh so fish and chips, bro oh have some fashion shops bro
you got some meat Oh yeah. You know fucking if you made it
this far, we appreciate you Thank you for everything jump in
the DM sending your cooks. Let us know what you loved about
meat stock, what you love about meat stock coming up.
And that's still got Sydney to go.
So yeah, jump on, grab your tickets, come and check us out
at Fire Kitchen and like, subscribe, do the things and
we'll see you next Tuesday.