Right 84. It's episode 84.
Episode 84 of the Under Season BBQ show.
I'm going to need you to be a little bit more enthusiastic,
please. I'm really tired.
We've had a busy three months. We bloody oath we have.
It has not stopped. We've had a busy nearly two
years bro. Like we've been doing this every
week for fucking 84 weeks. And fitting life in around it.
Life. Does not stop.
Life won't wait, as Ranted would say.
Righty, let's see who is doing the intro this week.
And I think we might have called her the most creative person in
BBQ today. And a rightful title.
Hey guys, Charlie here also known as NZ BBQ Trick coming to
you from a sunny Auckland, New Zealand and you're watching the
under season BBQ show. Yeah, Shani absolutely tore a
new one at Meat Stock Sydney in the fire kitchen.
I will go on the record to say that she is the most creative
person in BBQ. And I think you're right.
I think we both agree. We do.
We thought about everybody from what we've seen well.
We follow a lot of people on social media and I've followed
her for a long time and I just think over a period of time
she's been more creative with using BBQ in dishes more than
anybody. Else yeah, that's it.
And she don't look like a pitmaster, but she can fucking
hang. She can fucking well and truly
hang. Alright, well done Shani,
congratulations for appearing in Fire Kitchen.
But at the same time too, she just crushes it.
Yeah. Thanks for being you.
Alright, what's in this episode? Let's get this thing done with
so I can go to bed. Was just so fitting that she did
our intro 'cause this is a very heavily future school BBQ
influenced episode. We've also got some BBQ booze
going on there, some crazy guys down in Melbourne.
More on that later. And last week's recipe, which
you loved. Got some leftovers?
Oh, you're gonna repurpose it? Fucking oath.
We are a state or the end though all.
Right, let's move on with our dishes of the week.
And this one caught my eye on the socials and a few weeks ago
we talked about sort of like one person BBQ platters or you know,
BBQ plates for one. And this is perfection for me.
If I was given this as a platter for one, I'd be a happy guy.
Yeah, it's ticks. Just ticks all the boxes.
Don't that so. The video was posted by Showride
Barbecue and ironically, Showride means future.
Wow, future BBQ. Sick.
So this is a platter for one of Central Texas Japanese Fusion
BBQ. Yeah, those ox tails down the
bottom, we got them coming up in a few weeks on the menu.
I'm looking forward to that. So so I went digging and I'm
pretty sure they do pop ups around LA at a lot of different
breweries. But you can also order and pick
up and when you pick up you have to pick up next to the Helen
Dale dog park. Sick.
Whatever that means that. Would drive dogs crazy.
So this is some of the most creative fusion, future school,
3rd wave, whatever you want to call it.
It's got a Japanese spin to it, and they're even doing barbecue
in Bento boxes. This looks unreal.
Mate sign me up, these guys could come and maybe pioneer or
take over our sushi train idea. They're almost doing it.
They're. Almost up bro.
That's what you order the kids when you want to eat the fancy
stuff. So the food looks amazing, the
BBQ looks legit. They're putting a Japanese spin
to it. So what would you think?
Given this is a Japanese inspired barbecue operation in
Los Angeles, what do you think the pitmaster might look like?
I reckon he might look somewhat Japanese.
I don't want to racially stereotype anyone but.
You got it wrong. Is that Jason Momoa?
So this is Brandon Munoz, and he says I'm a pit apprentice.
I do not feel comfortable with calling myself a pitmaster yet,
and I'm a scholar of Japanese literature.
Sick. The plot thickens the plot.
Thickens. He already has a bachelor and is
currently doing his Masters in East Asian Studies Japan at the
University of California. And he likes listening to metal
core and Japanese rats. Sick.
I don't know how we got here. I don't know either, but I how?
Did this cool looking cat with the millscale cap on by the way
get so enamoured with Japanese culture and your arms are full
of Japanese style tattoos? Then reinvent BBQ, put a Japan
spin on it, do it in LA, and do it at that level.
I just love how crazy this world is that we've immersed ourselves
in. I love it.
What you're doing is phenomenal and I'm glad you're doing it and
I'm glad you're so immersed in the culture because we live in a
world right now that was big but is now small.
That's it, and it's the beauty of that future school is the
fact that there's guys out there that aren't bound by tradition
that can absolutely smash this sort of thing.
How cool is it that you can say to yourself, not only can I get
so enamoured by a different culture that then I can take
something that is my culture and then join the two together and
do it with integrity? Well, I don't want to get too
deep mate, but we're all, we all live on the same rock.
So we're essentially just the human culture, which I think
means embrace everything. Right, well congratulations,
fantastic BBQ. We look forward to following
you. This is crazy how we keep
uncovering this stuff. Yeah, that's it.
I mean, these episodes are as much of an eye opener for us as
they are for the viewer because I mean, we've revealed over the
last few weeks that when we fall down rabbit holes, we are still
learning so much and bringing it to you guys.
All right, moving on sides, we do not talk about them enough
and this one was posted by Grasslands BBQ based out of Hood
River in Oregon and they operate out of a food truck.
I'm liking the look of this. Looks very broccoli ish and they
say this won't get as many likes because it's not meat.
But we are in our don't care era and freshly harvested local
rapini which is pretty similar to broccoli and the dish is
topped with a smoked corteja Caesar, garlic bread crumbs and
pickled sweet Peppers. Yum Yum.
That is just such a sidekick dish in and in.
Case you're wondering, they blisted all the rapini directly
over the coals. And maybe I kind of know what
you're thinking. You didn't sign up for a fucking
salad show. You're here to watch a BBQ show.
What kind of podcast am I watching here?
But this is the BBQ from Grasslands BBQ located in Hood
River, OR. And that's as good as BBQ.
Gets amazing. We're doing sort of the whole
Pacific Coast of America here. We've got some some Oregon and
some Californian showcases here and I can't fault that mate.
I just love their attitude. They're just like, we can put up
like fantastic platters, best in the business, but you know,
we're gonna fuck with sides. Once again, a place not bound by
tradition. All right, we've done over 80
episodes of this podcast. Me and you have talked about BBQ
for something like 65 hours. Jesus, we are still stumbling
across people who are cooking exceptional high end BBQ.
They're coming out of the woodwork, and this is the
perfect example of that. And I don't reckon it will stop
either. They'll just keep on coming.
And this is the icing on the cake.
Are you ready? In case that wasn't all enough,
this is smoked Tri tip Italian beef sandwich from Grasslands
served at Russ's Brewing. And that for me is the perfect
amount of Jardinere. Exceptional stuff.
Go and give them a follow Grasslands BBQ.
I'm not bro, I don't know why we host a fucking cooking show
because all I just do is dribble.
All right, this next one was sent in to us by Double Time
Barbecue and they are located in Houston, TX in the Galveston Bay
Area. Sick back to the homeland.
And this is a badan loaded with smoked brisket, rice and the
Cajun Holy Trinity. Jalapenos, green onion and
pepper Jack cheese, and plenty of Cajun spices, they say.
Just giving teas with all these sausages.
Now it's just I just need better access.
They say their spoked brisket bourdan is where Texas smoke
meets Cajun soul, and this looks almost good enough to bring like
a tea to your rye. It's giving me a tear because
I'm not going to ever eat it. All right, and just in case
you're wondering how good the brisket is that goes into that
sausage, this photo proves that double time BBQ not only can
hang, but this is a photo of some absolutely bang on perfect
brisket in every way. So sexy.
And apart from great BBQ, they also have some southern dishes.
It is a NOLA comfort bowl with BBQ shrimp, hand crafted and
Dooley sausage over cheddar cheese grits and next to that is
a chicken sausage and shrimp gumbo so they can cook BBQ.
They can nail Southern dishes, and it doesn't end there.
Give me more. So they say my wife made
focaccia bread so beautiful that it felt wrong to eat it.
So sick, I thought that was artwork at the start.
Stop it. What is this?
It's basically a focaccia and they've used all the all the
decoration additives that you put on the top to make a
beautiful floral arrangement and I wouldn't feel comfortable
slicing that either. There's olives, cherry tomatoes,
there's herbs that looks like capsicum, There's little bits of
garlic. I mean, it's phenomenal.
It's. Also mindfully placed as well.
Righty a double time barbecue in Houston, TX.
Go and give. Them a follow.
That's another rabbit hole right there.
Focaccia Art. You know what is another rabbit
hole after focaccia? Once you've finished with
barbecue and then Southern dishes and then your focaccia,
what's next? Dessert.
Cocktails. Oh.
So this one was posted by Fancy Hanks Barbecue and they are
located in Melbourne, Australia. And what does this look like to
you? This is the dirtiest of dirty
martinis. The filthiest?
It's the filthiest. So it's a brisket martini.
It's brisket fat washed Belvedere vodka and dry the
moth. Served with a pickled chilli
cocktail, onion and a olive gilda.
It's a one-of-a-kind drink. Do you reckon that they just
tasted like someone's filtered it through a pitmaster's
T-shirt? Well, they say it's a smoky,
savoury and a little bit ridiculous, but in the best way.
It's inspired by the pit finished at the bar, and somehow
it just works. Sick.
A brisket Martine I. Will not be trying one, but I
love the idea. I'd like to smell it.
All right. We need to move on from this
like that. That's 4 exceptional things we
just featured. It's as future school as it
gets. Even the Texan guys are giving
it a nudge with their New Orleans influences.
All right, I hope you appreciate at home.
What a time to be alive. Shit, even if I'm not eating it,
it's I'm vicariously eating it. Yeah, that's it.
I'm still dribbling. All right, news Troy from Beers
in New Zealand. He has a new offset pit.
It's a 1000 gallon offset smoker.
It has three shelves per door and they can fit 63 briskets in
it at a time. Yeah, right.
The legends at Carbon Metalworks in Taupo have built this one,
and we featured them way back last year.
They built the Hurt Locker that we featured in meat stock.
Hamilton and Troy doesn't need any more fucking barbecues bro.
But he just keeps building the collection.
So like you said, it was built in New Zealand in Taupo by by
Carbon Metal Works and it's the biggest smoker they've ever
made. Yep, and Troy has another one on
order. Yeah right, what are you doing
bro? Though I think he is actually
starting to cater for the Christchurch Rugby stadium so he
probably needs a bit more cooking area.
Bit more firepower. Yeah, that's it.
Those those rugby boys, they love a brisket.
So it's got a insulator firebox and it sort of hums along at
between 3:50 and 400F. And they gave it a first run and
cooked 1.5 tons of beef and lamb for the AFCO farmers at the
central field days. And then I think it made its way
all the way back to Bee's HQ. Yeah, they love their hot and
fast down there and the land of the long white cloud and we are
here for it. All right, let's move on to rate
my BBQ with the number one Raider of online BBQ platters in
the world. World Wide Web.
All right, this platter was sent in to us by Ribs Lane and
they're a restaurant with two locations in Perth, in WA.
Can I just say I'm really relieved that the guys from the
Texas Monthly top 50 have stopped for a few weeks sending
in their platters? Well, that'll open the
floodgates. Won't it?
All right, this platter features 500 grams of smoked beef
brisket. It has beef short ribs, smoked
pork belly, cherry burnt ends. It has lamb ribs, a pastrami
Reuben, smoked jalapeno and cheddar snags, a lamb Shank,
brisket, beans, creamy slur, pickled onions, and house dips.
I'm getting fucking good at this.
MMM, that was 1 take. No cuts, no cuts, no cuts.
No cuts. All right, they want you to give
it a score. There's a lot of salt on that.
There is a lot of salt. We're gonna have to mark them
down on that. It's not kosher salt, mate.
I don't know what's. Going on that is kosher salt, is
it? Sneaky.
Salt. Well, it's fucking flaky like
kosher salt, but I suppose the flakes are too big.
Isn't kosher just the way they bless it or something?
No, I think kosher's more like it's a very thin, paper thin
type, almost like a baby crisp. We're so we're getting right out
of our out of our wheelhouse here anyway.
There's heaps of salt on it. But just on that, I've seen
people go toe to toe arguing about salt, especially kosher
salt online, and I still don't know the answer.
All right, you're going to say it's sea salt.
I'm going to say it's kosher salt, whatever it is probably a
little bit too much. Probably a little bit too much
for a garnish, especially if the the meat's already been seasoned
pride cooking. But anyway, still a crack and
looking spread a lot. The addition of those nice big
thick reubens there to sort of are there some fancy napkins,
bro? But yeah, look.
I just say before you do it, smoked pork belly cherry.
Burnt ends. Yum Yum.
Look, we're going to go 8.1. I took everything I've got to
give that score 'cause I'm just so highly recommended, so well
trained in this field. It's sometimes I just bamboozle
myself and yeah, now to be perfectly honest, or sometimes I
just think of a number and throw it up there.
Well Ribs Lane, I don't want to tell you how to do your job or
what platters to send in to us for cider rate, nor do I have a
say in how you rate the BBQ. I try and maybe put little
tidbits in there, but I went stalking on your social media
and I found this and I think this is the platter you should
have sent in to be honest because it looks fucking unreal.
You nearly made fuck up of the week mate because you sent the
wrong photo in this. This is like so amazing.
It's all good. It's sensationally laid out.
Maybe it was catfishing me. I don't know, but great work
Ribs Lane. Go and give them a follow.
This looks fantastic. Hell yeah it does.
Just another reason to get to Perth.
All right now rate by BBQ has become a thing.
Texas Top 50 monthly restaurants have been sending their BBQ into
you too. Rate right, But we love BBQ.
But what else? Do we love pizza?
Pizza. Welcome to the new segment Rate
My Pizza, hot on the heels of Rate My BBQ with the number 110.
It's the number one raiderer of pizza on the under season BBQ.
Show you can rate the pizzas bro.
You're gonna rate them. Si Si Luxton, welcome to the
studio. Oh yeah, it's a Mia Mario the
Pizza, the pizza writer. Alright, this was posted by DMC
Ryan. Now Full disclosure, he did not
send this in to us to Ray, but I figured once we open the
floodgates here, you'll get more and more pizza sent in to us and
that can only be a good thing because BBQ.
No, no, no, we don't want photos.
We want open invitations to pizza restaurants where they pay
for us, pay for our travel to get there.
We'll buy the pizza. But I can't do another fucking
segment where I look at food I'm not going to get a chance to
eat. This is a 10.
Look at it. Well, BBQ has taken us so far.
I could still haven't eaten any more of it though.
But pizza might be the answer to our flailing popularity.
Oh, we're on the decline. Right DMC Ryan says that this
pizza is from Corner Slice in Livermore, CA.
He made a one hour drive and he said not only was the pizza
amazing, but he talked to the husband and wife team that run
the place. They couldn't have been nicer.
He shamelessly ate 5th eighths of the pizza while he was there
and then couldn't wait to eat the rest of it tomorrow, he
said. Have a crack mate, you could've
gone all right. I was like, not impressed with
that, right? You got to give this pizza.
Oh, I. Fucking said it three times
already. It's a 10.
All pizzas but it. Can't be a 10, You've got
nowhere to go. I'm not Dave Portnoy and I'm not
taking his job all. Right, guess what, I went to
follow them, they are corner slice shop and guess what we
already follow them. Sick.
Look at the fit out. Yeah Bros, right up my alley.
So these are some more of their pizzas and I picked this place
first because I think that that style, the char, even the style
of pepperonis, the thinness, we are both in love with this exact
style of pizza. Cheering in California or LA
itself is becoming its own style of pizza.
Like we featured a place before called Hot Tongue in LA.
And they're a great pizza joint, too.
And it's almost like they've got their own style.
It's almost New York Christmas, but they do love a puffy crust.
I'm going to say it's called, and I could be wrong, but the LA
hybrid New York slice. Sick.
So it's kind of like L as twist on it, crispy base, thin slice,
but it's got a lot of New York to it, but it's kind of got
their spin on it with that kind of fluffy crust.
Yeah, no, I'm about it. It's almost like there's New
Haven. I don't know enough about this,
by the way. I'm kind of just talking shit,
but you've got New Haven, you've got New York.
And I think LA has its own little niche and I think it
might be called something, I'm not sure, but it's obviously L
as got their own spin to it. I'm happy about it.
I'm not happy. Let's be 10/10/10.
Yep. I mean, that does look like a 10
doesn't? Dude, look at him.
He's holding it up like a brisket bend.
This is the new fucking way to show pizza.
Hold the whole pie up and pretend the wheels on the bus
are going round and round. Now that you've said that,
right, when you're learning how to judge BBQ, you do the finger
test, right? Where you flop your little bit
of brisket over your finger and that's how you tell whether it's
tender enough, right? It's not allowed to break,
otherwise it's too tender. But if it flops over your finger
and it flops really well and it doesn't break, it's perfect.
That's the new way to test. Pizza.
I think so. If you can't hold your pizza up
like this and shit falls off it everywhere and it doesn't stay
stiff, this is the new way. That's it.
Or you could always let your pizza go cold though and just
hold it bit of a tallow glaze at the end to make it look fresh.
I know your tricks. If I was single and living by
myself and had to like decorate my house with things that I
love, I would frame this. That's a sick picture, right?
All right, meet the pitmaster and this guy's name is Jay, he's
from Scotland and he says I've been tuning into your guys
podcast for the last year or so and have been trying what I can
in the UK and specifically in Scottish BBQ sick.
He says I am working in a street food warehouse called the
Dockyard Social, which holds weekly events and has a number
of food vendors including the one that I work at which is
called Holy Smokehouse. And visually here, it looks like
a mix between American style barbecue and British roast
dinners, which is right up our wheelhouse.
Bloody oath it is they. Also do traditional smoked ribs,
wings, brisket and they say it's the gospel of Scottish BBQ
written in fire time and love and the BBQ looks great.
It does look great, you got the classic battered sausages there
too, so you've still got that classic British chip shop
cuisine going on. And I do like that big beef
Shank they've got. Yeah, bro.
Now here's where it gets interesting, he says.
I'm very passionate about what I do and I've been running with a
Pit Boss vertical pellet smoker for the last six months and last
month it broke. We now have a supermarket cheap
smoker to get us by until we can get a new option happening.
Well, we've featured plenty of UK pit builders on the show, so
maybe some of these guys can reach out and hook a brother up.
Let me put this in perspective. He's cooking this on like, home
barbecues. He probably got it from Tesco.
It's crazy that he got this quality of BBQ out of.
It. Yeah, that's it.
Alright Jay, great name by the way, this is the grind you're in
the BBQ grind. Keep us in the loop.
We'd love to see you with a decent smoker.
With a leviathan pit. But early indications is you're
cranking out some great BBQ with limited resources.
We are locked in to see where he takes this next.
Hell yeah. We're here for the journey, Jay.
And thanks for watching. Thanks for bloody watching all.
Right, on to some tattoos. You're a tattoo artist or have
been a tattoo artist. This one's going to get deep
though. Not too deep.
We don't want to blow out tattoo talk.
All right, ready for the tattoo reveal?
All ready for the Sophie reveal. That's cool.
So cool. A neotrad going on there with
other a dog or a hyena eating a steak.
All right, this one was sent in to us by Brooke Trigger.
Now, Brooke is a tattoo artist herself, but this tattoo is on
her and it was done by a good friend of hers, Charlie Darling,
at a tattoo Expo. And it's a hyena holding a stake
with a Traeger face. Tattoo it.
Does say Traeger. I like that I'm not getting a
Traegerface tat though. So it gets complicated because
Charlie specialises in pink tattoos, that's her thing and
she works out of a more tattoos in Brisbane and Charlie is also
a vegetarian. Pink is a hectic colour.
The fucking users preference bro.
Like anything that's like lighter than blood can be really
hard to work with, but she's smashing it.
It's. Crushing it.
So she's a vegetarian, but
Brooke's nickname is the Meat Queen and despite Charlie only
doing pink and being a vegetarian, they compromised and
they took out first place in the Neo Traditional category at the
Australian Tattoo Expo in Melbourne.
Bit of yin and Yang going on there.
So this is them, Brooke and Charlie.
An unlikely but winning combo, she says.
When Charlie and I are doing anything together, we like to
call it the adventures of the Meat Queen and her vegetable.
The meat queen and a spud. So they've also sent us in this
as culinary proof, Brooke says. I smoked meat for me and then a
vegetarian option for her. I have the Pecania, she has the
halloumi. We have a healthy respect for
each others eating habits and it's a pleasure to coexist with
such a special human. Tacos are such a win when you've
got to have different ingredients.
But as it should be like, no one should be telling anyone else
what they should eat. Oh, that's exactly right.
We can coexist. Yeah, that's it.
How's those stuffed mushies going on there?
She also sent us in this steak. What are we looking at?
We are looking at quite a large cattlemen's cuddle, or a
tomahawk as they are aptly now known as, and that's cooked
pretty good coast to coast, probably on the medium side of
things, but winning. Good bark.
Good bust.
Alright, so Congrats to them both first place.
Go and follow them at Brooke Trigger and Charlie Darling X on
Instagram. Hell yeah, and I do believe that
you met these girls at Meat Stock.
I kind of did. I met Brooke and she asked for a
photo and I was like, are you talking to me?
I chop was next to me and I had to like, confirm whether she was
actually talking to me or not. But yeah, we got a photo.
Together. Well, she wouldn't want a photo
with Chop, that's for sure. She's looking looking a bit like
the evil Santa these days. I took a photo of chop at meat
stock and he looked fantastic and slim.
I told him he should make it his Tinder profile.
He. Probably will.
He'll still get swiped left. All right, recipe of the week.
What have we got? We've got leftovers, you said.
Last week's Lasagna mate, I deliberately made it because I
wanted to do this and this is going to be a jalapeno popper
Topper. We did it.
We've reached the top of the mountain.
Anyone that has ever experienced the greatness that is Australian
service station Bay Marie Cuisine has had a lasagna Topper
before, or a lasagna square. I fell in love with these things
in New Zealand when I lived there.
These were the foundation of my food pyramid.
The yellow food from the Bay Marie of the 24 hour
supermarket. Love them, this is gonna change
your life. You're confident?
I'm fucking real confident. I haven't tried it yet, but the
whole reason I made the lasagna last week was I wanted to do
this this week. I wanted to take the leftovers,
crumb and deep fry them. Alright, talk me through what
you did. Right now.
So I've obviously got our leftover jalapeno Papa lasagna,
which we made last week. You'll have to jump back to
episode 83 for that recipe. What I've done is I've left it
in the fridge so it goes nice and firm and then I've got my
dredging mix of flour, egg and bread crumbs.
I've given them the double dip, so there's two coatings there.
Then we've got our tallow nice and hot around 170 Celsius.
Chucked those bricks of goodness in there, got them nice and
golden brown. Hit them with some kosher salt
and we are going to eat them today with a bit of fancy Hanks
Australian pepper Berry tomato sauce.
It's. Beef tallow.
It's beef tallow. It's the Super fried beef
tallow. You got your fancy lasagna, you
then crumbed it. You then cooked it in Beef
Teller and we're going to eat it with some fancy tomato sauce.
Yes, we are. All right, bring it out.
Let's go. You've promised to change my
life. I'll either change your life or
burn your fucking mouth. Got to do this one.
Can you hear that? It's crippy all.
Right. I want to.
I want to reveal the tension. You cut it with a knife, stack
them on top of each other and show me what you got.
That's wild. You ready?
Do it. There's your fucking Tinder
pick. One's got all the sauce on it
though. You're a bad, bad man.
You're a naughty boy. He's so naughty.
Hell is it. All right, we've got a cheers.
Cheers. This is like carnival cake.
I don't know. I don't know how I got so lucky
in my life to be here doing this right now.
We've reached the top of the mountain bro.
I'm just getting nostalgic flashbacks right now being
drunk. This is fucking wild bro.
It's insane, isn't it? Right back in the game.
Tell me, talk to me, talk to me about what's happening here.
I don't know, it's fucking jalapeno popper lasagna deep.
Like what can't you deep fry that makes it better?
Like obviously drinks and stuff like that.
But yeah, I don't know man. I'm pretty happy about it's a
new segment. Will it crumb and fry?
This is spectacular. Last week was good, but that's
even better. Last week was the best lasagna
I've ever eaten in my life, and I've been to Italy quite a few
times. Then you've crumbed it, deep
fried it in beef tallow. That sauce is good too, by the
way. But now you can hold it.
You can carry it around. Well, it's a truckie lasagna.
The whole idea of Australian take away food is so that you
can eat it while you drive. That's essentially Australian
cuisine, you know, service station foods, you know, you get
those long pies and that sort of thing.
A lot of our food is designed to eat while you're driving or
while you're walking. And this is the fucking bro.
I got asked a few times at meat stock actually, where the under
seasoned food truck was. So there's a we need to.
Put these on the menu bro. There's an opening there for
anyone that wants to copy our recipes and yeah, cook them for
us. Well, I'm surprised that I
haven't seen more of those rat coffins you did on menus because
they were sensational, but this is just next level.
Yeah, you could almost just do a whole jalapeno popper menu,
couldn't you? Half of that would fill you up
like it's so rich but and there's so much flavour packed
in and it's pretty as like it's like a ratatouille of fucking
lasagna I. Need to make a jalapeno popper
ratatouille. Will it pop up?
You have no idea how I nearly fucking giggled when you cut
that thing open and poured the sauce over it.
It looks so good on camera. Sick.
Hope you just pressed record at the right time you.
Probably fucked it up and you didn't.
Film the bench for 20 minutes again like you did last time.
All right, let's get out of here.
I'm not tired anymore. No, I am.
I'm full of carbs, all fried carbs.
Alright so let's finish off with our fuck up of the week.
Now someone sent this in to us. I've got no idea where it came
from. I'm not sure if this is a BBQ or
a crematorium. Well, it's both.
Now, you can't really put that out either.
Like, I mean, the only way to do that would to be smother the
flame, choke it out. But I don't know if there's, I
mean, you could start by maybe taking the accelerant off, which
is whatever he was cooking. But yeah, fire blanket,
definitely not, Not a bucket of water.
But yeah, at least it's a good brick chimney.
It shouldn't do too much damage unless those flames get too high
into that timber framework. I can't imagine it getting any
more crazy than what it is. So I think he's safe and I don't
think it's going to get right up to that timber framework in the
roof. But there's nothing you can do.
You can't close the doors. It's got no doors.
There's an open fire. Just gonna have to let it do its
thing. Yeah, what you wanna hope is
that he's got a clean chimney or a clean flue, because otherwise
what's built up in there will catch fire and you will have a
flamethrower out the top too. This is scary stuff though.
Oh yeah, the look at, look at the draw going on there.
It's just getting sucked up the chimney.
But it's probably too hot to get close to as well and take off
whatever's on the grill. So I don't know enough about
fire extinguishers, but I think you can't even use a powdered
fire extinguisher on that because it's a fat fire.
Yeah, I think because the fat fire burns so hot, too.
I mean, maybe Stacey can jump in and fill us in here.
Our resident crew cook, firefighters can cook.
But yeah, I think these ones burn a bit too hot.
And yeah, the fat, the only way you can really put out a fat
fire is to starve out of the oxygen or just let it burn out.
So. So you need a blanket.
Yeah. I don't know how you get a
blanket in there, though, that's the thing.
And I'm just glad it's not my problem.
Right. Stacey is a firefighter from New
Zealand. He's an amazing cook.
We follow along. Stacey, how would you deal with
this? Let us know we've.
Almost seen a new segment. What would Stacey do?
He'd be on every fuck up of the week because all it is is flare
ups lately. Just fat fires and gas fires.
That's it, and they will never stop happening.
All right, we're done. We are done.
Not yet. That lasagna top is going in.
Mark Bella. I'm going to keep some of that
and take it home to my wife. She's going to lose her mind.
Yeah bro, there's a whole 1 still out there for you.
So yeah, I know what it's like when you get to take the treats
home to the miso. All right, we're doing all
right. We're getting through these
things. But I have to say they've been a
challenge while we've been busy, right?
You've been moving house, we've been trying to do meat stock,
trying to remain happily married.
That's a whole nother kettle of fish trying to be a dad.
You know, and a granddad, I'm still chasing sponsors to sort
of bear the weight of the under season BBQ carriage.
So yeah, if you're interested, jump in Jay's DMS. We can sort
out a good old deal. But yeah, I mean, these things
don't happen without you guys there.
As you've noticed, we're feeding a lot of content that's been
shared on the Instagram and that sort of thing.
And we love the cook of the weeks.
We love to see what everyone's doing out there because we're
learning. Like I showed up here this
morning and I mean my cups full just by going through what we've
gone through today. I didn't know anything about
what we were sort of going to talk about today.
And now I've learnt, feel like I've made some new friends and
yeah, reach out, let us know what you think.
We're only human. If you see us around, stop us
say good day. And yeah, this is all just
building cornerstones of communities.
That's that's what we're about. Yeah, and I'm learning as we go.
Bloody oath. I think the one thing you can't
do in life is be cocky about BBQ because it will own you
eventually. Well, get left.
Behind We found that out last week when we featured our Talk
Shit Get Hit segment. I don't know if Chris is still a
BBQ, but yeah, you know, sometimes you've gotta sort of
measure twice, cut once. I think that rule also applies
in the world of BBQ shit posting.
But yeah, it's a good time, this wild ride we're on, and let's
keep it going. Right.
Well, that was very philosophical abuse.
So we're gonna wrap this up before we continue to talk too
much shit, and we'll see you next Tuesday.
See you next Tuesday.