1 00:00:00,480 --> 00:00:05,320 Right 84. It's episode 84. 2 00:00:06,000 --> 00:00:08,240 Episode 84 of the Under Season BBQ show. 3 00:00:08,240 --> 00:00:10,880 I'm going to need you to be a little bit more enthusiastic, 4 00:00:10,880 --> 00:00:12,160 please. I'm really tired. 5 00:00:13,400 --> 00:00:16,200 We've had a busy three months. We bloody oath we have. 6 00:00:16,280 --> 00:00:18,680 It has not stopped. We've had a busy nearly two 7 00:00:18,680 --> 00:00:21,040 years bro. Like we've been doing this every 8 00:00:21,040 --> 00:00:26,840 week for fucking 84 weeks. And fitting life in around it. 9 00:00:27,200 --> 00:00:28,600 Life. Does not stop. 10 00:00:28,600 --> 00:00:30,800 Life won't wait, as Ranted would say. 11 00:00:31,000 --> 00:00:33,680 Righty, let's see who is doing the intro this week. 12 00:00:33,680 --> 00:00:38,160 And I think we might have called her the most creative person in 13 00:00:38,160 --> 00:00:40,840 BBQ today. And a rightful title. 14 00:00:41,880 --> 00:00:45,440 Hey guys, Charlie here also known as NZ BBQ Trick coming to 15 00:00:45,440 --> 00:00:48,560 you from a sunny Auckland, New Zealand and you're watching the 16 00:00:48,560 --> 00:00:53,360 under season BBQ show. Yeah, Shani absolutely tore a 17 00:00:53,360 --> 00:00:55,800 new one at Meat Stock Sydney in the fire kitchen. 18 00:00:55,840 --> 00:00:59,720 I will go on the record to say that she is the most creative 19 00:00:59,720 --> 00:01:03,880 person in BBQ. And I think you're right. 20 00:01:04,239 --> 00:01:05,840 I think we both agree. We do. 21 00:01:05,840 --> 00:01:08,440 We thought about everybody from what we've seen well. 22 00:01:08,920 --> 00:01:11,880 We follow a lot of people on social media and I've followed 23 00:01:11,880 --> 00:01:14,360 her for a long time and I just think over a period of time 24 00:01:14,360 --> 00:01:18,320 she's been more creative with using BBQ in dishes more than 25 00:01:18,320 --> 00:01:20,160 anybody. Else yeah, that's it. 26 00:01:20,160 --> 00:01:22,640 And she don't look like a pitmaster, but she can fucking 27 00:01:22,640 --> 00:01:25,120 hang. She can fucking well and truly 28 00:01:25,120 --> 00:01:27,120 hang. Alright, well done Shani, 29 00:01:27,400 --> 00:01:29,920 congratulations for appearing in Fire Kitchen. 30 00:01:29,920 --> 00:01:31,960 But at the same time too, she just crushes it. 31 00:01:32,040 --> 00:01:33,560 Yeah. Thanks for being you. 32 00:01:33,880 --> 00:01:36,560 Alright, what's in this episode? Let's get this thing done with 33 00:01:36,560 --> 00:01:40,000 so I can go to bed. Was just so fitting that she did 34 00:01:40,000 --> 00:01:43,920 our intro 'cause this is a very heavily future school BBQ 35 00:01:43,920 --> 00:01:48,160 influenced episode. We've also got some BBQ booze 36 00:01:48,720 --> 00:01:51,360 going on there, some crazy guys down in Melbourne. 37 00:01:51,360 --> 00:01:53,920 More on that later. And last week's recipe, which 38 00:01:53,920 --> 00:01:56,240 you loved. Got some leftovers? 39 00:01:56,600 --> 00:01:58,440 Oh, you're gonna repurpose it? Fucking oath. 40 00:01:58,440 --> 00:02:00,920 We are a state or the end though all. 41 00:02:01,200 --> 00:02:04,200 Right, let's move on with our dishes of the week. 42 00:02:04,240 --> 00:02:07,960 And this one caught my eye on the socials and a few weeks ago 43 00:02:07,960 --> 00:02:11,640 we talked about sort of like one person BBQ platters or you know, 44 00:02:11,800 --> 00:02:16,400 BBQ plates for one. And this is perfection for me. 45 00:02:16,600 --> 00:02:19,640 If I was given this as a platter for one, I'd be a happy guy. 46 00:02:19,800 --> 00:02:22,160 Yeah, it's ticks. Just ticks all the boxes. 47 00:02:22,160 --> 00:02:24,760 Don't that so. The video was posted by Showride 48 00:02:24,760 --> 00:02:28,960 Barbecue and ironically, Showride means future. 49 00:02:29,120 --> 00:02:31,000 Wow, future BBQ. Sick. 50 00:02:31,000 --> 00:02:35,200 So this is a platter for one of Central Texas Japanese Fusion 51 00:02:35,240 --> 00:02:37,440 BBQ. Yeah, those ox tails down the 52 00:02:37,440 --> 00:02:39,920 bottom, we got them coming up in a few weeks on the menu. 53 00:02:40,360 --> 00:02:43,720 I'm looking forward to that. So so I went digging and I'm 54 00:02:43,720 --> 00:02:47,240 pretty sure they do pop ups around LA at a lot of different 55 00:02:47,240 --> 00:02:49,560 breweries. But you can also order and pick 56 00:02:49,560 --> 00:02:52,160 up and when you pick up you have to pick up next to the Helen 57 00:02:52,160 --> 00:02:53,440 Dale dog park. Sick. 58 00:02:53,920 --> 00:02:56,720 Whatever that means that. Would drive dogs crazy. 59 00:02:57,160 --> 00:03:01,320 So this is some of the most creative fusion, future school, 60 00:03:01,320 --> 00:03:03,000 3rd wave, whatever you want to call it. 61 00:03:03,040 --> 00:03:06,120 It's got a Japanese spin to it, and they're even doing barbecue 62 00:03:06,120 --> 00:03:08,880 in Bento boxes. This looks unreal. 63 00:03:08,880 --> 00:03:12,160 Mate sign me up, these guys could come and maybe pioneer or 64 00:03:12,160 --> 00:03:15,040 take over our sushi train idea. They're almost doing it. 65 00:03:15,040 --> 00:03:16,280 They're. Almost up bro. 66 00:03:16,280 --> 00:03:18,440 That's what you order the kids when you want to eat the fancy 67 00:03:18,440 --> 00:03:20,200 stuff. So the food looks amazing, the 68 00:03:20,200 --> 00:03:23,720 BBQ looks legit. They're putting a Japanese spin 69 00:03:23,720 --> 00:03:24,960 to it. So what would you think? 70 00:03:24,960 --> 00:03:28,760 Given this is a Japanese inspired barbecue operation in 71 00:03:28,760 --> 00:03:32,000 Los Angeles, what do you think the pitmaster might look like? 72 00:03:32,760 --> 00:03:35,960 I reckon he might look somewhat Japanese. 73 00:03:35,960 --> 00:03:39,320 I don't want to racially stereotype anyone but. 74 00:03:39,840 --> 00:03:41,960 You got it wrong. Is that Jason Momoa? 75 00:03:42,840 --> 00:03:46,960 So this is Brandon Munoz, and he says I'm a pit apprentice. 76 00:03:46,960 --> 00:03:50,240 I do not feel comfortable with calling myself a pitmaster yet, 77 00:03:50,240 --> 00:03:52,320 and I'm a scholar of Japanese literature. 78 00:03:52,840 --> 00:03:54,840 Sick. The plot thickens the plot. 79 00:03:54,840 --> 00:03:58,080 Thickens. He already has a bachelor and is 80 00:03:58,080 --> 00:04:02,520 currently doing his Masters in East Asian Studies Japan at the 81 00:04:02,520 --> 00:04:05,800 University of California. And he likes listening to metal 82 00:04:05,800 --> 00:04:07,880 core and Japanese rats. Sick. 83 00:04:08,400 --> 00:04:12,600 I don't know how we got here. I don't know either, but I how? 84 00:04:12,600 --> 00:04:15,480 Did this cool looking cat with the millscale cap on by the way 85 00:04:15,520 --> 00:04:19,360 get so enamoured with Japanese culture and your arms are full 86 00:04:19,360 --> 00:04:22,760 of Japanese style tattoos? Then reinvent BBQ, put a Japan 87 00:04:22,960 --> 00:04:25,800 spin on it, do it in LA, and do it at that level. 88 00:04:26,040 --> 00:04:30,080 I just love how crazy this world is that we've immersed ourselves 89 00:04:30,080 --> 00:04:31,360 in. I love it. 90 00:04:31,360 --> 00:04:35,080 What you're doing is phenomenal and I'm glad you're doing it and 91 00:04:35,080 --> 00:04:37,440 I'm glad you're so immersed in the culture because we live in a 92 00:04:37,440 --> 00:04:40,000 world right now that was big but is now small. 93 00:04:40,120 --> 00:04:43,200 That's it, and it's the beauty of that future school is the 94 00:04:43,200 --> 00:04:46,400 fact that there's guys out there that aren't bound by tradition 95 00:04:46,400 --> 00:04:48,840 that can absolutely smash this sort of thing. 96 00:04:49,000 --> 00:04:53,760 How cool is it that you can say to yourself, not only can I get 97 00:04:53,920 --> 00:04:56,960 so enamoured by a different culture that then I can take 98 00:04:56,960 --> 00:05:00,160 something that is my culture and then join the two together and 99 00:05:00,160 --> 00:05:02,120 do it with integrity? Well, I don't want to get too 100 00:05:02,120 --> 00:05:05,040 deep mate, but we're all, we all live on the same rock. 101 00:05:05,320 --> 00:05:08,600 So we're essentially just the human culture, which I think 102 00:05:08,600 --> 00:05:11,880 means embrace everything. Right, well congratulations, 103 00:05:11,880 --> 00:05:13,760 fantastic BBQ. We look forward to following 104 00:05:13,760 --> 00:05:15,480 you. This is crazy how we keep 105 00:05:15,480 --> 00:05:17,240 uncovering this stuff. Yeah, that's it. 106 00:05:17,240 --> 00:05:20,920 I mean, these episodes are as much of an eye opener for us as 107 00:05:20,920 --> 00:05:23,600 they are for the viewer because I mean, we've revealed over the 108 00:05:23,600 --> 00:05:26,760 last few weeks that when we fall down rabbit holes, we are still 109 00:05:26,760 --> 00:05:29,480 learning so much and bringing it to you guys. 110 00:05:30,080 --> 00:05:32,640 All right, moving on sides, we do not talk about them enough 111 00:05:32,640 --> 00:05:36,240 and this one was posted by Grasslands BBQ based out of Hood 112 00:05:36,240 --> 00:05:39,400 River in Oregon and they operate out of a food truck. 113 00:05:40,040 --> 00:05:43,840 I'm liking the look of this. Looks very broccoli ish and they 114 00:05:43,840 --> 00:05:47,240 say this won't get as many likes because it's not meat. 115 00:05:47,280 --> 00:05:52,200 But we are in our don't care era and freshly harvested local 116 00:05:52,200 --> 00:05:55,400 rapini which is pretty similar to broccoli and the dish is 117 00:05:55,400 --> 00:05:59,000 topped with a smoked corteja Caesar, garlic bread crumbs and 118 00:05:59,000 --> 00:06:01,720 pickled sweet Peppers. Yum Yum. 119 00:06:01,840 --> 00:06:05,640 That is just such a sidekick dish in and in. 120 00:06:05,640 --> 00:06:08,160 Case you're wondering, they blisted all the rapini directly 121 00:06:08,160 --> 00:06:11,520 over the coals. And maybe I kind of know what 122 00:06:11,520 --> 00:06:13,240 you're thinking. You didn't sign up for a fucking 123 00:06:13,240 --> 00:06:15,360 salad show. You're here to watch a BBQ show. 124 00:06:15,400 --> 00:06:17,400 What kind of podcast am I watching here? 125 00:06:17,400 --> 00:06:22,120 But this is the BBQ from Grasslands BBQ located in Hood 126 00:06:22,120 --> 00:06:25,320 River, OR. And that's as good as BBQ. 127 00:06:25,320 --> 00:06:27,840 Gets amazing. We're doing sort of the whole 128 00:06:27,920 --> 00:06:32,160 Pacific Coast of America here. We've got some some Oregon and 129 00:06:32,160 --> 00:06:36,240 some Californian showcases here and I can't fault that mate. 130 00:06:36,360 --> 00:06:39,560 I just love their attitude. They're just like, we can put up 131 00:06:39,560 --> 00:06:42,960 like fantastic platters, best in the business, but you know, 132 00:06:42,960 --> 00:06:45,720 we're gonna fuck with sides. Once again, a place not bound by 133 00:06:45,720 --> 00:06:47,800 tradition. All right, we've done over 80 134 00:06:47,800 --> 00:06:50,720 episodes of this podcast. Me and you have talked about BBQ 135 00:06:50,720 --> 00:06:54,840 for something like 65 hours. Jesus, we are still stumbling 136 00:06:54,840 --> 00:06:57,720 across people who are cooking exceptional high end BBQ. 137 00:06:57,720 --> 00:06:59,320 They're coming out of the woodwork, and this is the 138 00:06:59,320 --> 00:07:02,120 perfect example of that. And I don't reckon it will stop 139 00:07:02,200 --> 00:07:03,800 either. They'll just keep on coming. 140 00:07:04,000 --> 00:07:05,480 And this is the icing on the cake. 141 00:07:05,480 --> 00:07:09,440 Are you ready? In case that wasn't all enough, 142 00:07:09,440 --> 00:07:13,600 this is smoked Tri tip Italian beef sandwich from Grasslands 143 00:07:13,600 --> 00:07:16,840 served at Russ's Brewing. And that for me is the perfect 144 00:07:16,840 --> 00:07:18,960 amount of Jardinere. Exceptional stuff. 145 00:07:18,960 --> 00:07:21,840 Go and give them a follow Grasslands BBQ. 146 00:07:22,920 --> 00:07:26,440 I'm not bro, I don't know why we host a fucking cooking show 147 00:07:26,440 --> 00:07:28,200 because all I just do is dribble. 148 00:07:30,920 --> 00:07:33,520 All right, this next one was sent in to us by Double Time 149 00:07:33,520 --> 00:07:37,400 Barbecue and they are located in Houston, TX in the Galveston Bay 150 00:07:37,400 --> 00:07:40,040 Area. Sick back to the homeland. 151 00:07:40,600 --> 00:07:44,480 And this is a badan loaded with smoked brisket, rice and the 152 00:07:44,480 --> 00:07:47,520 Cajun Holy Trinity. Jalapenos, green onion and 153 00:07:47,520 --> 00:07:50,760 pepper Jack cheese, and plenty of Cajun spices, they say. 154 00:07:51,360 --> 00:07:53,320 Just giving teas with all these sausages. 155 00:07:53,320 --> 00:07:57,200 Now it's just I just need better access. 156 00:07:57,240 --> 00:08:01,160 They say their spoked brisket bourdan is where Texas smoke 157 00:08:01,160 --> 00:08:04,680 meets Cajun soul, and this looks almost good enough to bring like 158 00:08:04,680 --> 00:08:09,160 a tea to your rye. It's giving me a tear because 159 00:08:09,160 --> 00:08:11,760 I'm not going to ever eat it. All right, and just in case 160 00:08:11,760 --> 00:08:14,200 you're wondering how good the brisket is that goes into that 161 00:08:14,200 --> 00:08:17,720 sausage, this photo proves that double time BBQ not only can 162 00:08:17,720 --> 00:08:21,680 hang, but this is a photo of some absolutely bang on perfect 163 00:08:21,680 --> 00:08:24,120 brisket in every way. So sexy. 164 00:08:24,160 --> 00:08:27,440 And apart from great BBQ, they also have some southern dishes. 165 00:08:27,440 --> 00:08:31,520 It is a NOLA comfort bowl with BBQ shrimp, hand crafted and 166 00:08:31,520 --> 00:08:34,840 Dooley sausage over cheddar cheese grits and next to that is 167 00:08:34,840 --> 00:08:39,919 a chicken sausage and shrimp gumbo so they can cook BBQ. 168 00:08:40,240 --> 00:08:43,039 They can nail Southern dishes, and it doesn't end there. 169 00:08:43,280 --> 00:08:45,640 Give me more. So they say my wife made 170 00:08:45,640 --> 00:08:48,320 focaccia bread so beautiful that it felt wrong to eat it. 171 00:08:49,120 --> 00:08:51,840 So sick, I thought that was artwork at the start. 172 00:08:51,920 --> 00:08:53,200 Stop it. What is this? 173 00:08:53,560 --> 00:08:57,160 It's basically a focaccia and they've used all the all the 174 00:08:57,280 --> 00:09:00,720 decoration additives that you put on the top to make a 175 00:09:00,720 --> 00:09:04,120 beautiful floral arrangement and I wouldn't feel comfortable 176 00:09:04,120 --> 00:09:06,760 slicing that either. There's olives, cherry tomatoes, 177 00:09:06,760 --> 00:09:09,960 there's herbs that looks like capsicum, There's little bits of 178 00:09:10,160 --> 00:09:11,840 garlic. I mean, it's phenomenal. 179 00:09:11,840 --> 00:09:14,400 It's. Also mindfully placed as well. 180 00:09:14,560 --> 00:09:17,120 Righty a double time barbecue in Houston, TX. 181 00:09:17,400 --> 00:09:18,560 Go and give. Them a follow. 182 00:09:18,760 --> 00:09:20,240 That's another rabbit hole right there. 183 00:09:20,240 --> 00:09:22,560 Focaccia Art. You know what is another rabbit 184 00:09:22,560 --> 00:09:25,200 hole after focaccia? Once you've finished with 185 00:09:25,560 --> 00:09:28,160 barbecue and then Southern dishes and then your focaccia, 186 00:09:28,800 --> 00:09:30,000 what's next? Dessert. 187 00:09:30,160 --> 00:09:31,440 Cocktails. Oh. 188 00:09:33,080 --> 00:09:35,880 So this one was posted by Fancy Hanks Barbecue and they are 189 00:09:35,880 --> 00:09:38,360 located in Melbourne, Australia. And what does this look like to 190 00:09:38,360 --> 00:09:40,640 you? This is the dirtiest of dirty 191 00:09:40,640 --> 00:09:42,200 martinis. The filthiest? 192 00:09:42,280 --> 00:09:46,080 It's the filthiest. So it's a brisket martini. 193 00:09:46,080 --> 00:09:49,920 It's brisket fat washed Belvedere vodka and dry the 194 00:09:49,920 --> 00:09:52,040 moth. Served with a pickled chilli 195 00:09:52,040 --> 00:09:54,280 cocktail, onion and a olive gilda. 196 00:09:54,520 --> 00:09:57,920 It's a one-of-a-kind drink. Do you reckon that they just 197 00:09:57,920 --> 00:10:00,640 tasted like someone's filtered it through a pitmaster's 198 00:10:00,640 --> 00:10:04,800 T-shirt? Well, they say it's a smoky, 199 00:10:04,800 --> 00:10:08,000 savoury and a little bit ridiculous, but in the best way. 200 00:10:08,000 --> 00:10:10,680 It's inspired by the pit finished at the bar, and somehow 201 00:10:10,680 --> 00:10:12,480 it just works. Sick. 202 00:10:13,160 --> 00:10:15,560 A brisket Martine I. Will not be trying one, but I 203 00:10:15,560 --> 00:10:18,840 love the idea. I'd like to smell it. 204 00:10:19,160 --> 00:10:20,680 All right. We need to move on from this 205 00:10:20,680 --> 00:10:22,760 like that. That's 4 exceptional things we 206 00:10:22,760 --> 00:10:24,880 just featured. It's as future school as it 207 00:10:24,880 --> 00:10:26,600 gets. Even the Texan guys are giving 208 00:10:26,600 --> 00:10:29,480 it a nudge with their New Orleans influences. 209 00:10:29,680 --> 00:10:31,760 All right, I hope you appreciate at home. 210 00:10:31,920 --> 00:10:36,080 What a time to be alive. Shit, even if I'm not eating it, 211 00:10:36,080 --> 00:10:38,760 it's I'm vicariously eating it. Yeah, that's it. 212 00:10:38,760 --> 00:10:42,000 I'm still dribbling. All right, news Troy from Beers 213 00:10:42,000 --> 00:10:43,840 in New Zealand. He has a new offset pit. 214 00:10:43,840 --> 00:10:46,000 It's a 1000 gallon offset smoker. 215 00:10:46,000 --> 00:10:50,200 It has three shelves per door and they can fit 63 briskets in 216 00:10:50,200 --> 00:10:51,760 it at a time. Yeah, right. 217 00:10:51,760 --> 00:10:55,120 The legends at Carbon Metalworks in Taupo have built this one, 218 00:10:55,120 --> 00:10:57,320 and we featured them way back last year. 219 00:10:57,320 --> 00:11:00,600 They built the Hurt Locker that we featured in meat stock. 220 00:11:00,600 --> 00:11:04,120 Hamilton and Troy doesn't need any more fucking barbecues bro. 221 00:11:04,120 --> 00:11:06,280 But he just keeps building the collection. 222 00:11:06,760 --> 00:11:10,280 So like you said, it was built in New Zealand in Taupo by by 223 00:11:10,280 --> 00:11:12,840 Carbon Metal Works and it's the biggest smoker they've ever 224 00:11:12,840 --> 00:11:15,560 made. Yep, and Troy has another one on 225 00:11:15,560 --> 00:11:18,640 order. Yeah right, what are you doing 226 00:11:18,640 --> 00:11:20,560 bro? Though I think he is actually 227 00:11:20,560 --> 00:11:24,800 starting to cater for the Christchurch Rugby stadium so he 228 00:11:24,800 --> 00:11:26,760 probably needs a bit more cooking area. 229 00:11:26,760 --> 00:11:28,440 Bit more firepower. Yeah, that's it. 230 00:11:28,440 --> 00:11:30,840 Those those rugby boys, they love a brisket. 231 00:11:30,840 --> 00:11:33,720 So it's got a insulator firebox and it sort of hums along at 232 00:11:33,720 --> 00:11:37,320 between 3:50 and 400F. And they gave it a first run and 233 00:11:37,320 --> 00:11:41,960 cooked 1.5 tons of beef and lamb for the AFCO farmers at the 234 00:11:41,960 --> 00:11:44,880 central field days. And then I think it made its way 235 00:11:44,880 --> 00:11:47,720 all the way back to Bee's HQ. Yeah, they love their hot and 236 00:11:47,720 --> 00:11:50,760 fast down there and the land of the long white cloud and we are 237 00:11:50,760 --> 00:11:53,680 here for it. All right, let's move on to rate 238 00:11:53,720 --> 00:11:58,080 my BBQ with the number one Raider of online BBQ platters in 239 00:11:58,120 --> 00:12:00,720 the world. World Wide Web. 240 00:12:01,680 --> 00:12:04,400 All right, this platter was sent in to us by Ribs Lane and 241 00:12:04,400 --> 00:12:07,920 they're a restaurant with two locations in Perth, in WA. 242 00:12:08,200 --> 00:12:10,760 Can I just say I'm really relieved that the guys from the 243 00:12:11,160 --> 00:12:14,600 Texas Monthly top 50 have stopped for a few weeks sending 244 00:12:14,600 --> 00:12:16,680 in their platters? Well, that'll open the 245 00:12:16,680 --> 00:12:17,560 floodgates. Won't it? 246 00:12:17,760 --> 00:12:21,040 All right, this platter features 500 grams of smoked beef 247 00:12:21,040 --> 00:12:23,320 brisket. It has beef short ribs, smoked 248 00:12:23,320 --> 00:12:27,280 pork belly, cherry burnt ends. It has lamb ribs, a pastrami 249 00:12:27,280 --> 00:12:31,000 Reuben, smoked jalapeno and cheddar snags, a lamb Shank, 250 00:12:31,000 --> 00:12:34,360 brisket, beans, creamy slur, pickled onions, and house dips. 251 00:12:34,360 --> 00:12:35,800 I'm getting fucking good at this. 252 00:12:36,200 --> 00:12:39,200 MMM, that was 1 take. No cuts, no cuts, no cuts. 253 00:12:39,400 --> 00:12:42,280 No cuts. All right, they want you to give 254 00:12:42,280 --> 00:12:43,800 it a score. There's a lot of salt on that. 255 00:12:43,800 --> 00:12:45,840 There is a lot of salt. We're gonna have to mark them 256 00:12:45,840 --> 00:12:47,840 down on that. It's not kosher salt, mate. 257 00:12:47,840 --> 00:12:50,560 I don't know what's. Going on that is kosher salt, is 258 00:12:50,560 --> 00:12:51,080 it? Sneaky. 259 00:12:51,080 --> 00:12:53,360 Salt. Well, it's fucking flaky like 260 00:12:53,360 --> 00:12:55,320 kosher salt, but I suppose the flakes are too big. 261 00:12:56,760 --> 00:12:59,440 Isn't kosher just the way they bless it or something? 262 00:12:59,440 --> 00:13:02,920 No, I think kosher's more like it's a very thin, paper thin 263 00:13:02,920 --> 00:13:08,080 type, almost like a baby crisp. We're so we're getting right out 264 00:13:08,080 --> 00:13:09,960 of our out of our wheelhouse here anyway. 265 00:13:09,960 --> 00:13:13,400 There's heaps of salt on it. But just on that, I've seen 266 00:13:13,400 --> 00:13:17,360 people go toe to toe arguing about salt, especially kosher 267 00:13:17,360 --> 00:13:19,760 salt online, and I still don't know the answer. 268 00:13:21,400 --> 00:13:22,960 All right, you're going to say it's sea salt. 269 00:13:22,960 --> 00:13:25,800 I'm going to say it's kosher salt, whatever it is probably a 270 00:13:25,800 --> 00:13:28,040 little bit too much. Probably a little bit too much 271 00:13:28,040 --> 00:13:31,600 for a garnish, especially if the the meat's already been seasoned 272 00:13:31,600 --> 00:13:34,560 pride cooking. But anyway, still a crack and 273 00:13:34,560 --> 00:13:37,000 looking spread a lot. The addition of those nice big 274 00:13:37,000 --> 00:13:40,360 thick reubens there to sort of are there some fancy napkins, 275 00:13:40,400 --> 00:13:42,280 bro? But yeah, look. 276 00:13:42,320 --> 00:13:45,600 I just say before you do it, smoked pork belly cherry. 277 00:13:45,680 --> 00:13:47,960 Burnt ends. Yum Yum. 278 00:13:48,240 --> 00:13:56,200 Look, we're going to go 8.1. I took everything I've got to 279 00:13:56,200 --> 00:14:01,640 give that score 'cause I'm just so highly recommended, so well 280 00:14:01,640 --> 00:14:05,840 trained in this field. It's sometimes I just bamboozle 281 00:14:05,840 --> 00:14:09,760 myself and yeah, now to be perfectly honest, or sometimes I 282 00:14:09,760 --> 00:14:11,920 just think of a number and throw it up there. 283 00:14:12,080 --> 00:14:15,600 Well Ribs Lane, I don't want to tell you how to do your job or 284 00:14:16,120 --> 00:14:20,240 what platters to send in to us for cider rate, nor do I have a 285 00:14:20,240 --> 00:14:24,680 say in how you rate the BBQ. I try and maybe put little 286 00:14:24,680 --> 00:14:28,120 tidbits in there, but I went stalking on your social media 287 00:14:28,120 --> 00:14:31,040 and I found this and I think this is the platter you should 288 00:14:31,040 --> 00:14:33,600 have sent in to be honest because it looks fucking unreal. 289 00:14:33,880 --> 00:14:36,520 You nearly made fuck up of the week mate because you sent the 290 00:14:36,520 --> 00:14:40,360 wrong photo in this. This is like so amazing. 291 00:14:40,560 --> 00:14:43,480 It's all good. It's sensationally laid out. 292 00:14:43,480 --> 00:14:46,800 Maybe it was catfishing me. I don't know, but great work 293 00:14:46,800 --> 00:14:48,560 Ribs Lane. Go and give them a follow. 294 00:14:48,560 --> 00:14:50,680 This looks fantastic. Hell yeah it does. 295 00:14:50,720 --> 00:14:52,440 Just another reason to get to Perth. 296 00:14:52,840 --> 00:14:55,160 All right now rate by BBQ has become a thing. 297 00:14:55,160 --> 00:14:59,000 Texas Top 50 monthly restaurants have been sending their BBQ into 298 00:14:59,000 --> 00:15:01,640 you too. Rate right, But we love BBQ. 299 00:15:01,640 --> 00:15:03,400 But what else? Do we love pizza? 300 00:15:03,800 --> 00:15:07,240 Pizza. Welcome to the new segment Rate 301 00:15:07,240 --> 00:15:11,320 My Pizza, hot on the heels of Rate My BBQ with the number 110. 302 00:15:11,520 --> 00:15:14,760 It's the number one raiderer of pizza on the under season BBQ. 303 00:15:14,760 --> 00:15:16,880 Show you can rate the pizzas bro. 304 00:15:17,280 --> 00:15:21,160 You're gonna rate them. Si Si Luxton, welcome to the 305 00:15:21,160 --> 00:15:23,960 studio. Oh yeah, it's a Mia Mario the 306 00:15:23,960 --> 00:15:28,440 Pizza, the pizza writer. Alright, this was posted by DMC 307 00:15:28,440 --> 00:15:30,880 Ryan. Now Full disclosure, he did not 308 00:15:30,880 --> 00:15:33,400 send this in to us to Ray, but I figured once we open the 309 00:15:33,400 --> 00:15:36,640 floodgates here, you'll get more and more pizza sent in to us and 310 00:15:36,640 --> 00:15:38,760 that can only be a good thing because BBQ. 311 00:15:38,760 --> 00:15:40,400 No, no, no, we don't want photos. 312 00:15:40,400 --> 00:15:44,440 We want open invitations to pizza restaurants where they pay 313 00:15:44,440 --> 00:15:46,440 for us, pay for our travel to get there. 314 00:15:46,440 --> 00:15:49,480 We'll buy the pizza. But I can't do another fucking 315 00:15:49,640 --> 00:15:52,560 segment where I look at food I'm not going to get a chance to 316 00:15:52,720 --> 00:15:54,680 eat. This is a 10. 317 00:15:54,680 --> 00:15:57,640 Look at it. Well, BBQ has taken us so far. 318 00:15:58,440 --> 00:16:00,360 I could still haven't eaten any more of it though. 319 00:16:00,680 --> 00:16:03,600 But pizza might be the answer to our flailing popularity. 320 00:16:03,840 --> 00:16:10,000 Oh, we're on the decline. Right DMC Ryan says that this 321 00:16:10,000 --> 00:16:13,080 pizza is from Corner Slice in Livermore, CA. 322 00:16:13,280 --> 00:16:16,120 He made a one hour drive and he said not only was the pizza 323 00:16:16,120 --> 00:16:18,440 amazing, but he talked to the husband and wife team that run 324 00:16:18,440 --> 00:16:20,520 the place. They couldn't have been nicer. 325 00:16:20,720 --> 00:16:24,720 He shamelessly ate 5th eighths of the pizza while he was there 326 00:16:24,720 --> 00:16:27,040 and then couldn't wait to eat the rest of it tomorrow, he 327 00:16:27,040 --> 00:16:28,600 said. Have a crack mate, you could've 328 00:16:28,600 --> 00:16:31,000 gone all right. I was like, not impressed with 329 00:16:31,000 --> 00:16:33,560 that, right? You got to give this pizza. 330 00:16:33,560 --> 00:16:34,960 Oh, I. Fucking said it three times 331 00:16:34,960 --> 00:16:36,000 already. It's a 10. 332 00:16:36,000 --> 00:16:38,080 All pizzas but it. Can't be a 10, You've got 333 00:16:38,080 --> 00:16:42,040 nowhere to go. I'm not Dave Portnoy and I'm not 334 00:16:42,040 --> 00:16:45,240 taking his job all. Right, guess what, I went to 335 00:16:45,240 --> 00:16:48,200 follow them, they are corner slice shop and guess what we 336 00:16:48,200 --> 00:16:49,760 already follow them. Sick. 337 00:16:50,280 --> 00:16:53,000 Look at the fit out. Yeah Bros, right up my alley. 338 00:16:53,240 --> 00:16:56,240 So these are some more of their pizzas and I picked this place 339 00:16:56,240 --> 00:16:59,720 first because I think that that style, the char, even the style 340 00:16:59,720 --> 00:17:04,240 of pepperonis, the thinness, we are both in love with this exact 341 00:17:04,240 --> 00:17:07,079 style of pizza. Cheering in California or LA 342 00:17:07,119 --> 00:17:10,079 itself is becoming its own style of pizza. 343 00:17:10,079 --> 00:17:13,480 Like we featured a place before called Hot Tongue in LA. 344 00:17:13,480 --> 00:17:15,119 And they're a great pizza joint, too. 345 00:17:15,119 --> 00:17:17,280 And it's almost like they've got their own style. 346 00:17:17,280 --> 00:17:21,480 It's almost New York Christmas, but they do love a puffy crust. 347 00:17:21,880 --> 00:17:25,400 I'm going to say it's called, and I could be wrong, but the LA 348 00:17:25,400 --> 00:17:27,640 hybrid New York slice. Sick. 349 00:17:28,160 --> 00:17:33,040 So it's kind of like L as twist on it, crispy base, thin slice, 350 00:17:33,280 --> 00:17:35,720 but it's got a lot of New York to it, but it's kind of got 351 00:17:35,720 --> 00:17:37,920 their spin on it with that kind of fluffy crust. 352 00:17:38,040 --> 00:17:41,120 Yeah, no, I'm about it. It's almost like there's New 353 00:17:41,120 --> 00:17:42,600 Haven. I don't know enough about this, 354 00:17:42,600 --> 00:17:44,360 by the way. I'm kind of just talking shit, 355 00:17:44,360 --> 00:17:47,080 but you've got New Haven, you've got New York. 356 00:17:47,120 --> 00:17:49,880 And I think LA has its own little niche and I think it 357 00:17:49,880 --> 00:17:52,760 might be called something, I'm not sure, but it's obviously L 358 00:17:52,800 --> 00:17:54,960 as got their own spin to it. I'm happy about it. 359 00:17:55,640 --> 00:17:58,080 I'm not happy. Let's be 10/10/10. 360 00:17:58,200 --> 00:17:59,600 Yep. I mean, that does look like a 10 361 00:17:59,600 --> 00:18:01,040 doesn't? Dude, look at him. 362 00:18:01,040 --> 00:18:02,960 He's holding it up like a brisket bend. 363 00:18:03,160 --> 00:18:05,720 This is the new fucking way to show pizza. 364 00:18:05,720 --> 00:18:09,760 Hold the whole pie up and pretend the wheels on the bus 365 00:18:09,760 --> 00:18:12,400 are going round and round. Now that you've said that, 366 00:18:12,400 --> 00:18:15,640 right, when you're learning how to judge BBQ, you do the finger 367 00:18:15,640 --> 00:18:17,320 test, right? Where you flop your little bit 368 00:18:17,320 --> 00:18:19,440 of brisket over your finger and that's how you tell whether it's 369 00:18:19,440 --> 00:18:21,840 tender enough, right? It's not allowed to break, 370 00:18:22,200 --> 00:18:24,840 otherwise it's too tender. But if it flops over your finger 371 00:18:24,840 --> 00:18:26,880 and it flops really well and it doesn't break, it's perfect. 372 00:18:27,400 --> 00:18:28,720 That's the new way to test. Pizza. 373 00:18:28,840 --> 00:18:30,760 I think so. If you can't hold your pizza up 374 00:18:30,760 --> 00:18:33,280 like this and shit falls off it everywhere and it doesn't stay 375 00:18:33,280 --> 00:18:35,360 stiff, this is the new way. That's it. 376 00:18:35,480 --> 00:18:37,840 Or you could always let your pizza go cold though and just 377 00:18:37,840 --> 00:18:42,640 hold it bit of a tallow glaze at the end to make it look fresh. 378 00:18:43,040 --> 00:18:45,960 I know your tricks. If I was single and living by 379 00:18:45,960 --> 00:18:48,480 myself and had to like decorate my house with things that I 380 00:18:48,480 --> 00:18:51,600 love, I would frame this. That's a sick picture, right? 381 00:18:52,160 --> 00:18:56,960 All right, meet the pitmaster and this guy's name is Jay, he's 382 00:18:56,960 --> 00:18:59,880 from Scotland and he says I've been tuning into your guys 383 00:18:59,880 --> 00:19:04,080 podcast for the last year or so and have been trying what I can 384 00:19:04,080 --> 00:19:07,920 in the UK and specifically in Scottish BBQ sick. 385 00:19:08,160 --> 00:19:11,160 He says I am working in a street food warehouse called the 386 00:19:11,160 --> 00:19:14,080 Dockyard Social, which holds weekly events and has a number 387 00:19:14,080 --> 00:19:16,960 of food vendors including the one that I work at which is 388 00:19:16,960 --> 00:19:19,720 called Holy Smokehouse. And visually here, it looks like 389 00:19:19,720 --> 00:19:22,880 a mix between American style barbecue and British roast 390 00:19:22,880 --> 00:19:25,000 dinners, which is right up our wheelhouse. 391 00:19:25,120 --> 00:19:28,520 Bloody oath it is they. Also do traditional smoked ribs, 392 00:19:28,520 --> 00:19:32,360 wings, brisket and they say it's the gospel of Scottish BBQ 393 00:19:32,360 --> 00:19:35,560 written in fire time and love and the BBQ looks great. 394 00:19:35,960 --> 00:19:39,320 It does look great, you got the classic battered sausages there 395 00:19:39,320 --> 00:19:42,680 too, so you've still got that classic British chip shop 396 00:19:42,680 --> 00:19:45,520 cuisine going on. And I do like that big beef 397 00:19:45,520 --> 00:19:47,240 Shank they've got. Yeah, bro. 398 00:19:47,520 --> 00:19:49,520 Now here's where it gets interesting, he says. 399 00:19:49,520 --> 00:19:52,520 I'm very passionate about what I do and I've been running with a 400 00:19:52,520 --> 00:19:56,000 Pit Boss vertical pellet smoker for the last six months and last 401 00:19:56,000 --> 00:19:58,400 month it broke. We now have a supermarket cheap 402 00:19:58,400 --> 00:20:01,800 smoker to get us by until we can get a new option happening. 403 00:20:01,960 --> 00:20:06,440 Well, we've featured plenty of UK pit builders on the show, so 404 00:20:06,440 --> 00:20:09,360 maybe some of these guys can reach out and hook a brother up. 405 00:20:09,920 --> 00:20:14,800 Let me put this in perspective. He's cooking this on like, home 406 00:20:14,920 --> 00:20:17,280 barbecues. He probably got it from Tesco. 407 00:20:18,280 --> 00:20:20,680 It's crazy that he got this quality of BBQ out of. 408 00:20:20,680 --> 00:20:21,640 It. Yeah, that's it. 409 00:20:21,920 --> 00:20:25,520 Alright Jay, great name by the way, this is the grind you're in 410 00:20:25,520 --> 00:20:27,560 the BBQ grind. Keep us in the loop. 411 00:20:27,560 --> 00:20:29,720 We'd love to see you with a decent smoker. 412 00:20:29,720 --> 00:20:34,520 With a leviathan pit. But early indications is you're 413 00:20:34,520 --> 00:20:37,120 cranking out some great BBQ with limited resources. 414 00:20:37,120 --> 00:20:39,800 We are locked in to see where he takes this next. 415 00:20:39,840 --> 00:20:42,280 Hell yeah. We're here for the journey, Jay. 416 00:20:42,480 --> 00:20:44,560 And thanks for watching. Thanks for bloody watching all. 417 00:20:44,840 --> 00:20:47,880 Right, on to some tattoos. You're a tattoo artist or have 418 00:20:47,880 --> 00:20:50,400 been a tattoo artist. This one's going to get deep 419 00:20:50,400 --> 00:20:51,760 though. Not too deep. 420 00:20:51,760 --> 00:20:54,720 We don't want to blow out tattoo talk. 421 00:20:55,000 --> 00:20:56,720 All right, ready for the tattoo reveal? 422 00:20:56,840 --> 00:21:04,280 All ready for the Sophie reveal. That's cool. 423 00:21:05,000 --> 00:21:08,720 So cool. A neotrad going on there with 424 00:21:08,720 --> 00:21:12,000 other a dog or a hyena eating a steak. 425 00:21:12,080 --> 00:21:14,640 All right, this one was sent in to us by Brooke Trigger. 426 00:21:14,640 --> 00:21:18,120 Now, Brooke is a tattoo artist herself, but this tattoo is on 427 00:21:18,120 --> 00:21:21,320 her and it was done by a good friend of hers, Charlie Darling, 428 00:21:21,320 --> 00:21:24,880 at a tattoo Expo. And it's a hyena holding a stake 429 00:21:25,200 --> 00:21:27,000 with a Traeger face. Tattoo it. 430 00:21:27,360 --> 00:21:30,080 Does say Traeger. I like that I'm not getting a 431 00:21:30,080 --> 00:21:32,840 Traegerface tat though. So it gets complicated because 432 00:21:32,840 --> 00:21:36,480 Charlie specialises in pink tattoos, that's her thing and 433 00:21:36,480 --> 00:21:40,040 she works out of a more tattoos in Brisbane and Charlie is also 434 00:21:40,080 --> 00:21:42,440 a vegetarian. Pink is a hectic colour. 435 00:21:42,440 --> 00:21:44,160 The fucking users preference bro. 436 00:21:44,160 --> 00:21:47,360 Like anything that's like lighter than blood can be really 437 00:21:47,360 --> 00:21:49,320 hard to work with, but she's smashing it. 438 00:21:49,320 --> 00:21:49,920 It's. Crushing it. 439 00:21:50,040 --> 00:21:52,400 Crushing it. So she's a vegetarian, but 440 00:21:52,400 --> 00:21:55,680 Brooke's nickname is the Meat Queen and despite Charlie only 441 00:21:55,680 --> 00:21:58,400 doing pink and being a vegetarian, they compromised and 442 00:21:58,400 --> 00:22:01,640 they took out first place in the Neo Traditional category at the 443 00:22:01,640 --> 00:22:03,560 Australian Tattoo Expo in Melbourne. 444 00:22:03,680 --> 00:22:05,680 Bit of yin and Yang going on there. 445 00:22:05,960 --> 00:22:07,960 So this is them, Brooke and Charlie. 446 00:22:07,960 --> 00:22:10,120 An unlikely but winning combo, she says. 447 00:22:10,120 --> 00:22:13,160 When Charlie and I are doing anything together, we like to 448 00:22:13,160 --> 00:22:16,240 call it the adventures of the Meat Queen and her vegetable. 449 00:22:18,040 --> 00:22:21,360 The meat queen and a spud. So they've also sent us in this 450 00:22:21,360 --> 00:22:25,560 as culinary proof, Brooke says. I smoked meat for me and then a 451 00:22:25,560 --> 00:22:28,200 vegetarian option for her. I have the Pecania, she has the 452 00:22:28,200 --> 00:22:29,920 halloumi. We have a healthy respect for 453 00:22:29,920 --> 00:22:32,680 each others eating habits and it's a pleasure to coexist with 454 00:22:32,680 --> 00:22:36,360 such a special human. Tacos are such a win when you've 455 00:22:36,360 --> 00:22:38,560 got to have different ingredients. 456 00:22:38,960 --> 00:22:42,360 But as it should be like, no one should be telling anyone else 457 00:22:42,360 --> 00:22:44,400 what they should eat. Oh, that's exactly right. 458 00:22:44,400 --> 00:22:46,000 We can coexist. Yeah, that's it. 459 00:22:46,000 --> 00:22:48,040 How's those stuffed mushies going on there? 460 00:22:48,160 --> 00:22:50,760 She also sent us in this steak. What are we looking at? 461 00:22:51,040 --> 00:22:54,200 We are looking at quite a large cattlemen's cuddle, or a 462 00:22:54,200 --> 00:22:57,800 tomahawk as they are aptly now known as, and that's cooked 463 00:22:57,800 --> 00:23:00,800 pretty good coast to coast, probably on the medium side of 464 00:23:00,800 --> 00:23:03,080 things, but winning. Good bark. 465 00:23:03,200 --> 00:23:05,080 Good bark. Good bust. 466 00:23:05,240 --> 00:23:07,800 Alright, so Congrats to them both first place. 467 00:23:07,800 --> 00:23:11,040 Go and follow them at Brooke Trigger and Charlie Darling X on 468 00:23:11,040 --> 00:23:13,960 Instagram. Hell yeah, and I do believe that 469 00:23:13,960 --> 00:23:15,760 you met these girls at Meat Stock. 470 00:23:15,920 --> 00:23:18,480 I kind of did. I met Brooke and she asked for a 471 00:23:18,480 --> 00:23:21,960 photo and I was like, are you talking to me? 472 00:23:22,080 --> 00:23:25,000 I chop was next to me and I had to like, confirm whether she was 473 00:23:25,000 --> 00:23:26,920 actually talking to me or not. But yeah, we got a photo. 474 00:23:26,920 --> 00:23:28,360 Together. Well, she wouldn't want a photo 475 00:23:28,360 --> 00:23:31,120 with Chop, that's for sure. She's looking looking a bit like 476 00:23:31,120 --> 00:23:34,440 the evil Santa these days. I took a photo of chop at meat 477 00:23:34,440 --> 00:23:36,120 stock and he looked fantastic and slim. 478 00:23:36,120 --> 00:23:37,760 I told him he should make it his Tinder profile. 479 00:23:37,760 --> 00:23:38,960 He. Probably will. 480 00:23:38,960 --> 00:23:43,000 He'll still get swiped left. All right, recipe of the week. 481 00:23:43,000 --> 00:23:45,560 What have we got? We've got leftovers, you said. 482 00:23:45,800 --> 00:23:49,200 Last week's Lasagna mate, I deliberately made it because I 483 00:23:49,200 --> 00:23:54,840 wanted to do this and this is going to be a jalapeno popper 484 00:23:55,040 --> 00:23:59,680 Topper. We did it. 485 00:24:00,000 --> 00:24:01,720 We've reached the top of the mountain. 486 00:24:02,000 --> 00:24:06,640 Anyone that has ever experienced the greatness that is Australian 487 00:24:06,640 --> 00:24:11,200 service station Bay Marie Cuisine has had a lasagna Topper 488 00:24:11,200 --> 00:24:14,120 before, or a lasagna square. I fell in love with these things 489 00:24:14,120 --> 00:24:15,520 in New Zealand when I lived there. 490 00:24:15,800 --> 00:24:18,080 These were the foundation of my food pyramid. 491 00:24:18,360 --> 00:24:21,080 The yellow food from the Bay Marie of the 24 hour 492 00:24:21,080 --> 00:24:24,720 supermarket. Love them, this is gonna change 493 00:24:24,720 --> 00:24:25,960 your life. You're confident? 494 00:24:26,200 --> 00:24:28,880 I'm fucking real confident. I haven't tried it yet, but the 495 00:24:28,880 --> 00:24:32,640 whole reason I made the lasagna last week was I wanted to do 496 00:24:32,640 --> 00:24:35,160 this this week. I wanted to take the leftovers, 497 00:24:35,240 --> 00:24:37,920 crumb and deep fry them. Alright, talk me through what 498 00:24:37,920 --> 00:24:38,680 you did. Right now. 499 00:24:38,680 --> 00:24:42,440 So I've obviously got our leftover jalapeno Papa lasagna, 500 00:24:42,440 --> 00:24:44,560 which we made last week. You'll have to jump back to 501 00:24:44,560 --> 00:24:48,000 episode 83 for that recipe. What I've done is I've left it 502 00:24:48,000 --> 00:24:51,480 in the fridge so it goes nice and firm and then I've got my 503 00:24:51,480 --> 00:24:54,240 dredging mix of flour, egg and bread crumbs. 504 00:24:54,240 --> 00:24:57,600 I've given them the double dip, so there's two coatings there. 505 00:24:57,600 --> 00:25:01,400 Then we've got our tallow nice and hot around 170 Celsius. 506 00:25:01,880 --> 00:25:05,000 Chucked those bricks of goodness in there, got them nice and 507 00:25:05,000 --> 00:25:07,520 golden brown. Hit them with some kosher salt 508 00:25:07,520 --> 00:25:11,040 and we are going to eat them today with a bit of fancy Hanks 509 00:25:11,040 --> 00:25:13,320 Australian pepper Berry tomato sauce. 510 00:25:13,320 --> 00:25:14,760 It's. Beef tallow. 511 00:25:15,040 --> 00:25:17,040 It's beef tallow. It's the Super fried beef 512 00:25:17,040 --> 00:25:20,040 tallow. You got your fancy lasagna, you 513 00:25:20,040 --> 00:25:22,120 then crumbed it. You then cooked it in Beef 514 00:25:22,120 --> 00:25:25,000 Teller and we're going to eat it with some fancy tomato sauce. 515 00:25:25,000 --> 00:25:26,680 Yes, we are. All right, bring it out. 516 00:25:26,680 --> 00:25:28,520 Let's go. You've promised to change my 517 00:25:28,520 --> 00:25:31,680 life. I'll either change your life or 518 00:25:31,680 --> 00:25:39,960 burn your fucking mouth. Got to do this one. 519 00:25:47,910 --> 00:25:50,350 Can you hear that? It's crippy all. 520 00:25:50,990 --> 00:25:53,400 Right. I want to. 521 00:25:53,400 --> 00:26:04,120 I want to reveal the tension. You cut it with a knife, stack 522 00:26:04,120 --> 00:26:05,920 them on top of each other and show me what you got. 523 00:26:09,320 --> 00:26:11,440 That's wild. You ready? 524 00:26:11,880 --> 00:26:17,280 Do it. There's your fucking Tinder 525 00:26:17,280 --> 00:26:27,000 pick. One's got all the sauce on it 526 00:26:27,000 --> 00:26:31,240 though. You're a bad, bad man. 527 00:26:32,200 --> 00:26:34,640 You're a naughty boy. He's so naughty. 528 00:26:34,680 --> 00:26:39,440 Hell is it. All right, we've got a cheers. 529 00:26:39,680 --> 00:26:42,360 Cheers. This is like carnival cake. 530 00:26:42,800 --> 00:26:44,560 I don't know. I don't know how I got so lucky 531 00:26:44,560 --> 00:26:46,960 in my life to be here doing this right now. 532 00:26:55,240 --> 00:26:56,760 We've reached the top of the mountain bro. 533 00:26:58,080 --> 00:27:01,360 I'm just getting nostalgic flashbacks right now being 534 00:27:01,440 --> 00:27:05,080 drunk. This is fucking wild bro. 535 00:27:05,200 --> 00:27:09,360 It's insane, isn't it? Right back in the game. 536 00:27:09,480 --> 00:27:11,720 Tell me, talk to me, talk to me about what's happening here. 537 00:27:12,440 --> 00:27:16,400 I don't know, it's fucking jalapeno popper lasagna deep. 538 00:27:16,880 --> 00:27:19,120 Like what can't you deep fry that makes it better? 539 00:27:19,120 --> 00:27:21,240 Like obviously drinks and stuff like that. 540 00:27:21,240 --> 00:27:26,160 But yeah, I don't know man. I'm pretty happy about it's a 541 00:27:26,160 --> 00:27:28,040 new segment. Will it crumb and fry? 542 00:27:31,240 --> 00:27:35,680 This is spectacular. Last week was good, but that's 543 00:27:35,760 --> 00:27:38,360 even better. Last week was the best lasagna 544 00:27:38,360 --> 00:27:41,600 I've ever eaten in my life, and I've been to Italy quite a few 545 00:27:41,600 --> 00:27:43,720 times. Then you've crumbed it, deep 546 00:27:43,720 --> 00:27:46,840 fried it in beef tallow. That sauce is good too, by the 547 00:27:46,840 --> 00:27:49,120 way. But now you can hold it. 548 00:27:49,320 --> 00:27:52,280 You can carry it around. Well, it's a truckie lasagna. 549 00:27:52,680 --> 00:27:56,520 The whole idea of Australian take away food is so that you 550 00:27:56,520 --> 00:28:00,120 can eat it while you drive. That's essentially Australian 551 00:28:00,120 --> 00:28:02,800 cuisine, you know, service station foods, you know, you get 552 00:28:02,800 --> 00:28:04,560 those long pies and that sort of thing. 553 00:28:04,560 --> 00:28:08,080 A lot of our food is designed to eat while you're driving or 554 00:28:08,080 --> 00:28:11,920 while you're walking. And this is the fucking bro. 555 00:28:12,640 --> 00:28:15,200 I got asked a few times at meat stock actually, where the under 556 00:28:15,200 --> 00:28:18,280 seasoned food truck was. So there's a we need to. 557 00:28:18,280 --> 00:28:20,960 Put these on the menu bro. There's an opening there for 558 00:28:20,960 --> 00:28:24,840 anyone that wants to copy our recipes and yeah, cook them for 559 00:28:24,840 --> 00:28:26,560 us. Well, I'm surprised that I 560 00:28:26,560 --> 00:28:29,960 haven't seen more of those rat coffins you did on menus because 561 00:28:29,960 --> 00:28:32,280 they were sensational, but this is just next level. 562 00:28:32,520 --> 00:28:35,240 Yeah, you could almost just do a whole jalapeno popper menu, 563 00:28:35,240 --> 00:28:37,360 couldn't you? Half of that would fill you up 564 00:28:37,560 --> 00:28:40,800 like it's so rich but and there's so much flavour packed 565 00:28:40,800 --> 00:28:44,680 in and it's pretty as like it's like a ratatouille of fucking 566 00:28:44,680 --> 00:28:49,320 lasagna I. Need to make a jalapeno popper 567 00:28:49,360 --> 00:28:54,480 ratatouille. Will it pop up? 568 00:28:55,200 --> 00:28:59,920 You have no idea how I nearly fucking giggled when you cut 569 00:28:59,920 --> 00:29:01,560 that thing open and poured the sauce over it. 570 00:29:01,560 --> 00:29:03,240 It looks so good on camera. Sick. 571 00:29:03,360 --> 00:29:05,440 Hope you just pressed record at the right time you. 572 00:29:05,680 --> 00:29:06,960 Probably fucked it up and you didn't. 573 00:29:06,960 --> 00:29:09,880 Film the bench for 20 minutes again like you did last time. 574 00:29:10,600 --> 00:29:12,240 All right, let's get out of here. 575 00:29:13,160 --> 00:29:16,040 I'm not tired anymore. No, I am. 576 00:29:16,040 --> 00:29:19,240 I'm full of carbs, all fried carbs. 577 00:29:19,400 --> 00:29:21,880 Alright so let's finish off with our fuck up of the week. 578 00:29:21,880 --> 00:29:24,760 Now someone sent this in to us. I've got no idea where it came 579 00:29:24,760 --> 00:29:27,840 from. I'm not sure if this is a BBQ or 580 00:29:27,840 --> 00:29:29,640 a crematorium. Well, it's both. 581 00:29:29,640 --> 00:29:32,680 Now, you can't really put that out either. 582 00:29:32,680 --> 00:29:36,360 Like, I mean, the only way to do that would to be smother the 583 00:29:36,360 --> 00:29:39,120 flame, choke it out. But I don't know if there's, I 584 00:29:39,120 --> 00:29:42,280 mean, you could start by maybe taking the accelerant off, which 585 00:29:42,280 --> 00:29:45,120 is whatever he was cooking. But yeah, fire blanket, 586 00:29:45,320 --> 00:29:47,920 definitely not, Not a bucket of water. 587 00:29:48,040 --> 00:29:50,640 But yeah, at least it's a good brick chimney. 588 00:29:50,640 --> 00:29:53,720 It shouldn't do too much damage unless those flames get too high 589 00:29:53,720 --> 00:29:57,000 into that timber framework. I can't imagine it getting any 590 00:29:57,000 --> 00:29:59,680 more crazy than what it is. So I think he's safe and I don't 591 00:29:59,680 --> 00:30:02,120 think it's going to get right up to that timber framework in the 592 00:30:02,120 --> 00:30:03,760 roof. But there's nothing you can do. 593 00:30:03,760 --> 00:30:05,240 You can't close the doors. It's got no doors. 594 00:30:05,240 --> 00:30:07,040 There's an open fire. Just gonna have to let it do its 595 00:30:07,040 --> 00:30:09,000 thing. Yeah, what you wanna hope is 596 00:30:09,000 --> 00:30:12,720 that he's got a clean chimney or a clean flue, because otherwise 597 00:30:12,720 --> 00:30:15,880 what's built up in there will catch fire and you will have a 598 00:30:15,880 --> 00:30:18,800 flamethrower out the top too. This is scary stuff though. 599 00:30:18,960 --> 00:30:21,680 Oh yeah, the look at, look at the draw going on there. 600 00:30:21,680 --> 00:30:23,560 It's just getting sucked up the chimney. 601 00:30:23,560 --> 00:30:27,320 But it's probably too hot to get close to as well and take off 602 00:30:27,600 --> 00:30:30,360 whatever's on the grill. So I don't know enough about 603 00:30:30,360 --> 00:30:34,120 fire extinguishers, but I think you can't even use a powdered 604 00:30:34,120 --> 00:30:36,240 fire extinguisher on that because it's a fat fire. 605 00:30:36,640 --> 00:30:39,720 Yeah, I think because the fat fire burns so hot, too. 606 00:30:39,720 --> 00:30:42,920 I mean, maybe Stacey can jump in and fill us in here. 607 00:30:43,200 --> 00:30:46,680 Our resident crew cook, firefighters can cook. 608 00:30:46,680 --> 00:30:50,000 But yeah, I think these ones burn a bit too hot. 609 00:30:50,000 --> 00:30:52,920 And yeah, the fat, the only way you can really put out a fat 610 00:30:52,920 --> 00:30:56,120 fire is to starve out of the oxygen or just let it burn out. 611 00:30:56,120 --> 00:30:57,440 So. So you need a blanket. 612 00:30:57,480 --> 00:30:58,880 Yeah. I don't know how you get a 613 00:30:58,880 --> 00:31:00,640 blanket in there, though, that's the thing. 614 00:31:00,640 --> 00:31:02,520 And I'm just glad it's not my problem. 615 00:31:02,760 --> 00:31:05,000 Right. Stacey is a firefighter from New 616 00:31:05,000 --> 00:31:06,760 Zealand. He's an amazing cook. 617 00:31:06,760 --> 00:31:09,440 We follow along. Stacey, how would you deal with 618 00:31:09,440 --> 00:31:10,160 this? Let us know we've. 619 00:31:10,640 --> 00:31:12,720 Almost seen a new segment. What would Stacey do? 620 00:31:12,720 --> 00:31:15,480 He'd be on every fuck up of the week because all it is is flare 621 00:31:15,480 --> 00:31:18,280 ups lately. Just fat fires and gas fires. 622 00:31:18,400 --> 00:31:20,320 That's it, and they will never stop happening. 623 00:31:20,760 --> 00:31:22,960 All right, we're done. We are done. 624 00:31:23,440 --> 00:31:25,360 Not yet. That lasagna top is going in. 625 00:31:25,360 --> 00:31:27,880 Mark Bella. I'm going to keep some of that 626 00:31:27,880 --> 00:31:30,120 and take it home to my wife. She's going to lose her mind. 627 00:31:30,120 --> 00:31:32,240 Yeah bro, there's a whole 1 still out there for you. 628 00:31:32,240 --> 00:31:35,680 So yeah, I know what it's like when you get to take the treats 629 00:31:35,680 --> 00:31:37,520 home to the miso. All right, we're doing all 630 00:31:37,520 --> 00:31:38,760 right. We're getting through these 631 00:31:38,760 --> 00:31:40,040 things. But I have to say they've been a 632 00:31:40,040 --> 00:31:41,720 challenge while we've been busy, right? 633 00:31:41,720 --> 00:31:44,160 You've been moving house, we've been trying to do meat stock, 634 00:31:44,800 --> 00:31:46,520 trying to remain happily married. 635 00:31:47,040 --> 00:31:49,480 That's a whole nother kettle of fish trying to be a dad. 636 00:31:49,600 --> 00:31:54,360 You know, and a granddad, I'm still chasing sponsors to sort 637 00:31:54,360 --> 00:31:58,240 of bear the weight of the under season BBQ carriage. 638 00:31:58,240 --> 00:32:01,360 So yeah, if you're interested, jump in Jay's DMS. We can sort 639 00:32:01,360 --> 00:32:04,320 out a good old deal. But yeah, I mean, these things 640 00:32:04,320 --> 00:32:06,040 don't happen without you guys there. 641 00:32:06,040 --> 00:32:08,760 As you've noticed, we're feeding a lot of content that's been 642 00:32:08,760 --> 00:32:11,560 shared on the Instagram and that sort of thing. 643 00:32:11,560 --> 00:32:13,560 And we love the cook of the weeks. 644 00:32:13,560 --> 00:32:15,800 We love to see what everyone's doing out there because we're 645 00:32:15,800 --> 00:32:17,680 learning. Like I showed up here this 646 00:32:17,680 --> 00:32:21,080 morning and I mean my cups full just by going through what we've 647 00:32:21,080 --> 00:32:23,520 gone through today. I didn't know anything about 648 00:32:23,520 --> 00:32:25,200 what we were sort of going to talk about today. 649 00:32:25,200 --> 00:32:28,160 And now I've learnt, feel like I've made some new friends and 650 00:32:29,040 --> 00:32:31,080 yeah, reach out, let us know what you think. 651 00:32:31,080 --> 00:32:33,480 We're only human. If you see us around, stop us 652 00:32:33,480 --> 00:32:36,560 say good day. And yeah, this is all just 653 00:32:36,680 --> 00:32:38,600 building cornerstones of communities. 654 00:32:38,600 --> 00:32:42,320 That's that's what we're about. Yeah, and I'm learning as we go. 655 00:32:42,440 --> 00:32:44,600 Bloody oath. I think the one thing you can't 656 00:32:44,600 --> 00:32:48,400 do in life is be cocky about BBQ because it will own you 657 00:32:48,400 --> 00:32:49,840 eventually. Well, get left. 658 00:32:49,840 --> 00:32:53,160 Behind We found that out last week when we featured our Talk 659 00:32:53,160 --> 00:32:56,680 Shit Get Hit segment. I don't know if Chris is still a 660 00:32:56,680 --> 00:33:01,160 BBQ, but yeah, you know, sometimes you've gotta sort of 661 00:33:01,200 --> 00:33:04,600 measure twice, cut once. I think that rule also applies 662 00:33:04,600 --> 00:33:06,640 in the world of BBQ shit posting. 663 00:33:06,640 --> 00:33:10,520 But yeah, it's a good time, this wild ride we're on, and let's 664 00:33:10,520 --> 00:33:11,720 keep it going. Right. 665 00:33:11,720 --> 00:33:13,720 Well, that was very philosophical abuse. 666 00:33:13,720 --> 00:33:15,880 So we're gonna wrap this up before we continue to talk too 667 00:33:15,880 --> 00:33:18,360 much shit, and we'll see you next Tuesday. 668 00:33:18,760 --> 00:33:19,600 See you next Tuesday.