1 00:00:00,160 --> 00:00:03,320 70 mother fucking 9. That's what we're up to. 2 00:00:03,480 --> 00:00:06,240 Yep, 79. Is that your birth year? 3 00:00:06,440 --> 00:00:10,440 78 That was the last. 1 you could have fucking how's that? 4 00:00:10,440 --> 00:00:12,840 What you put a reel up a couple of weeks ago you were just like 5 00:00:12,840 --> 00:00:15,680 look at me, I'm only 32 and that was the main comment. 6 00:00:15,680 --> 00:00:21,400 Just like holy shit old dudes only 32 and the best one is the 7 00:00:21,400 --> 00:00:23,720 cheesecake. There's like 100 comments saying 8 00:00:24,080 --> 00:00:26,120 old mate reckons he doesn't like desserts. 9 00:00:26,920 --> 00:00:29,600 That's 'cause I'm fat. Assholes. 10 00:00:30,440 --> 00:00:32,759 My daughter got me with a real good one the other day because I 11 00:00:32,759 --> 00:00:34,760 had to put my age in. It was one of those ones where 12 00:00:34,760 --> 00:00:37,760 you scroll, and because it's 78, I'm just scrolling and 13 00:00:37,760 --> 00:00:39,520 scrolling. She's like, holy shit, you're 14 00:00:39,520 --> 00:00:41,760 from the olden days. Yeah, I just had to keep 15 00:00:41,760 --> 00:00:43,280 scrolling. Like a pokey reel. 16 00:00:45,040 --> 00:00:51,480 Righty O episode 79. 79 of the under seasoned BBQ show welcome. 17 00:00:51,480 --> 00:00:54,880 We're very happy that you've come along for this wild smoke 18 00:00:54,880 --> 00:00:57,360 fueled. Ride Our intros are pretty shit, 19 00:00:57,360 --> 00:00:59,520 but you know who's aunt? This guy's. 20 00:01:01,760 --> 00:01:05,000 Hey guys, it's Kyle from Kyle Fried Chicken and BBQ up here in 21 00:01:05,000 --> 00:01:10,160 frosty London ON Canada and you're watching the under season 22 00:01:10,160 --> 00:01:12,080 BBQ show. Yeah, we are. 23 00:01:12,080 --> 00:01:14,840 Thanks, Karl. So that's Kyle himself from 24 00:01:14,840 --> 00:01:16,760 Kyle's Fried Chicken and Foot Massage. 25 00:01:17,080 --> 00:01:21,800 He is a pitmaster from London, ON Canada and he was #12 on our 26 00:01:21,800 --> 00:01:24,720 list of top 50 BBQ joints outside of the USA. 27 00:01:24,880 --> 00:01:28,920 So the funniest part about this is Kyle sent us a heap of merch 28 00:01:29,040 --> 00:01:32,520 a couple of weeks ago and the merch that came in my size I 29 00:01:32,520 --> 00:01:34,920 sent home to my brother to take the piss. 30 00:01:35,200 --> 00:01:38,160 So my brother's name is Karl. Karl. 31 00:01:38,440 --> 00:01:41,440 Do you know how many people can't fucking say Karl? 32 00:01:41,760 --> 00:01:44,160 And he just has been called Kyle his whole life? 33 00:01:44,680 --> 00:01:47,800 So now he's gonna be walking around with hats and T-shirts 34 00:01:47,800 --> 00:01:50,600 that just say Kyle's. Just to make it extra confusing 35 00:01:50,600 --> 00:01:52,360 for everyone. Exactly right. 36 00:01:52,760 --> 00:01:56,000 Alright, so we featured Kyle on the show a month or so ago and 37 00:01:56,000 --> 00:01:59,560 he was battling the weather and recently he sent us this video 38 00:01:59,560 --> 00:02:02,640 too and not much has changed. No, he's still battling the 39 00:02:02,640 --> 00:02:05,040 weather. Not so much so, but at least 40 00:02:05,040 --> 00:02:07,200 there's a bit more daylight there this time of year. 41 00:02:07,200 --> 00:02:10,160 It's crazy though. It's foreign bro, like the 42 00:02:10,160 --> 00:02:13,440 Australian mind cannot comprehend this. 43 00:02:13,600 --> 00:02:16,840 It's hard enough being a pit master without dealing with five 44 00:02:16,840 --> 00:02:19,120 foot of snow. Yeah, that's exactly right. 45 00:02:19,640 --> 00:02:21,520 All right, crazy times. He needs that roof. 46 00:02:21,720 --> 00:02:24,600 Bloody oath he does. All right, what is in this 47 00:02:24,600 --> 00:02:27,360 episode? Righty O on this episode we have 48 00:02:27,360 --> 00:02:30,960 the pleasure to help reveal the bomb of all smokers. 49 00:02:31,360 --> 00:02:35,280 We've also got some royalty in the DMS for Rate My Barbecue, 50 00:02:35,280 --> 00:02:38,800 and we've also got a really cool BBQ trailer from Brazil. 51 00:02:38,880 --> 00:02:41,360 OK, so what's the pit builders? We're going around the world, 52 00:02:41,360 --> 00:02:43,040 baby. All right, let's start off with 53 00:02:43,040 --> 00:02:46,240 the dishes of the week. And I'm wearing their T-shirt 54 00:02:46,240 --> 00:02:49,480 actually right now. And this is Black Cactus BBQ, 55 00:02:49,480 --> 00:02:53,200 the number one barbecue joint outside of the USA according to 56 00:02:53,280 --> 00:02:55,840 us. And they have reinvented their 57 00:02:55,840 --> 00:02:58,800 take on pulled pork. And this is their whole hog 58 00:02:58,800 --> 00:03:00,760 style pulled pork. Amazing. 59 00:03:00,760 --> 00:03:03,400 I need to no more, so it's a. Combination of Berkshire 60 00:03:03,400 --> 00:03:06,440 heritage pork belly, Berkshire heritage pork collar. 61 00:03:06,760 --> 00:03:11,160 It has mojo spiked crackling in it and mojo spiked pork bone 62 00:03:11,200 --> 00:03:13,000 broth, all those four things together. 63 00:03:13,040 --> 00:03:14,680 That's the basis of their pulled pork. 64 00:03:14,760 --> 00:03:17,600 But in the past they used to dress it in their house hot 65 00:03:17,600 --> 00:03:21,560 honey vinegar sauce using smoked garlic encho Chipotle honey and 66 00:03:21,560 --> 00:03:23,720 apple cider vinegar. But that's the past. 67 00:03:24,240 --> 00:03:27,000 Yeah, I mean, these techniques are really simple. 68 00:03:27,000 --> 00:03:28,680 I reckon everyone will be doing this soon. 69 00:03:29,160 --> 00:03:32,160 Well, once you've mastered that, you now need to master this, 70 00:03:32,160 --> 00:03:34,520 they say. Over time we've started to 71 00:03:34,520 --> 00:03:38,120 question that the quality of the pork doesn't need to be masked, 72 00:03:38,480 --> 00:03:41,880 it deserves to be the focus. So they've now split the sauce 73 00:03:41,880 --> 00:03:45,960 into two separate elements. The hot is a rich pork bone 74 00:03:45,960 --> 00:03:50,160 broth made from smoke trotters and bones layered with cumin and 75 00:03:50,160 --> 00:03:52,440 garlic. And the fresh is a vibrant 76 00:03:52,440 --> 00:03:56,840 dressing of orange juice, lime, oregano, olive oil and fresh 77 00:03:56,840 --> 00:03:58,640 garlic. Right, Michelin's got to be 78 00:03:58,720 --> 00:04:00,560 knocking on this door soon, eh? So. 79 00:04:00,560 --> 00:04:03,600 The result is something, they say, that feels more honest to 80 00:04:03,600 --> 00:04:05,640 the pork. It's less heavy, more 81 00:04:05,640 --> 00:04:08,600 expressive, letting the quality of the meat come through while 82 00:04:08,600 --> 00:04:10,680 still delivering layers of flavour. 83 00:04:10,840 --> 00:04:13,280 Well that's the thing, I think that's what gets lost in a lot 84 00:04:13,280 --> 00:04:16,200 of guys BBQ journeys. You're really just trying to 85 00:04:16,200 --> 00:04:18,800 find flavours that help the meat sing if. 86 00:04:18,800 --> 00:04:21,320 We're talking traditional American BBQ. 87 00:04:21,320 --> 00:04:23,800 I would say in the past, the quality of the pork is not as 88 00:04:23,800 --> 00:04:27,560 good as what Berkshire pork or what we can get today and they 89 00:04:27,560 --> 00:04:30,720 probably had to use the dressing for the pork to kind of mask it 90 00:04:30,720 --> 00:04:34,000 a little bit, but no more. Yeah, and obviously the origins 91 00:04:34,000 --> 00:04:37,600 of BBQ are using the cheaper, less quality cuts. 92 00:04:37,600 --> 00:04:40,320 So yeah, this is new future school, correct? 93 00:04:40,320 --> 00:04:42,320 And this is double layered. Yeah. 94 00:04:42,320 --> 00:04:44,640 So a hot and a cold. Yeah, right. 95 00:04:45,040 --> 00:04:46,720 It's wild. It's real wild. 96 00:04:46,800 --> 00:04:49,400 I mean, I love the old hot cold sensation. 97 00:04:49,400 --> 00:04:52,480 I used to love getting a shot of cold brew, then laying a hot 98 00:04:52,480 --> 00:04:55,600 shot of espresso over the top, and you drink the cold brew 99 00:04:55,600 --> 00:04:58,040 through the hot shot. And it was just another level of 100 00:04:58,040 --> 00:05:00,280 experience. Well, this proves that there's 101 00:05:00,280 --> 00:05:03,640 also levels to the game in barbecue, and they keep proving 102 00:05:03,640 --> 00:05:06,920 it with things like this. They're reinventing pulled pork. 103 00:05:06,920 --> 00:05:09,800 Yeah, they are. The boys, all right. 104 00:05:09,800 --> 00:05:13,760 And not to be outdone, from one top line barbecue joint in the 105 00:05:13,760 --> 00:05:17,720 UK to one of the very best joints in the USA, John Bates at 106 00:05:17,720 --> 00:05:19,760 Interstellar sent us in this one. 107 00:05:19,760 --> 00:05:22,760 And Interstellar is the number six barbecue joint according to 108 00:05:22,760 --> 00:05:25,680 the Texas Monthly. And this is their Frito pie 109 00:05:25,720 --> 00:05:27,080 sausage. Amazing. 110 00:05:27,080 --> 00:05:30,120 We'll be bumping shoulders with Mr. Bates this weekend. 111 00:05:30,120 --> 00:05:33,240 So good times. So he says it's everything you 112 00:05:33,240 --> 00:05:35,880 love about Frito Pie packed into a sausage. 113 00:05:35,880 --> 00:05:39,840 It's an all pork link loaded with Fritos, chili spices, 114 00:05:39,840 --> 00:05:43,800 beans, corn, poblanos, cheese, bacon and a blend of chili. 115 00:05:44,080 --> 00:05:46,320 Yum. It looks outrageous, right? 116 00:05:46,320 --> 00:05:49,840 Sensation. So they also have a Cabasa and a 117 00:05:49,840 --> 00:05:52,520 Polish link on the menu. Do not walk, run. 118 00:05:52,880 --> 00:05:54,640 Yeah, how good's the photography though? 119 00:05:54,640 --> 00:05:57,160 You reckon Ben Yanto's responsible here? 120 00:05:57,520 --> 00:05:59,920 I'm not sure who does their photos, but I will say this 121 00:05:59,920 --> 00:06:04,160 about John Bates Interstellar. His BBQ, top of the line, his 122 00:06:04,280 --> 00:06:07,920 artwork, whoever does that, and I think it's Brady, it doesn't 123 00:06:07,920 --> 00:06:11,160 get any better. Just the the look of his graphic 124 00:06:11,160 --> 00:06:14,000 design and then on top of that, the photography, it's like he 125 00:06:14,160 --> 00:06:16,120 ticks every box. Some people might be able to get 126 00:06:16,120 --> 00:06:18,400 their BBQ right, but they get their marketing wrong and some 127 00:06:18,400 --> 00:06:21,520 people just overlook some things that I think are important. 128 00:06:21,720 --> 00:06:24,640 Photography's one, graphic design's another and the quality 129 00:06:24,640 --> 00:06:26,560 of the BBQ. Obviously there's other things 130 00:06:26,560 --> 00:06:30,360 like fit out and ambience and all the rest of it, but whatever 131 00:06:30,360 --> 00:06:33,680 this guy touches is perfection. He's earned himself a Michelin 132 00:06:33,680 --> 00:06:36,280 star because of his menu, because of his restaurant. 133 00:06:36,280 --> 00:06:38,880 So he knows what it takes to be the best. 134 00:06:39,080 --> 00:06:42,360 So he knows that every aspect of his business for it to be the 135 00:06:42,360 --> 00:06:44,200 best, needs the best to touch it. 136 00:06:44,200 --> 00:06:47,560 So he, you know, if he can't do it himself, I mean, if he's 137 00:06:47,560 --> 00:06:49,760 anything like me, he might be able to do something really 138 00:06:49,760 --> 00:06:51,760 well, but he sucks at taking photos. 139 00:06:51,960 --> 00:06:54,320 So you outsource that. You get the best that you know 140 00:06:54,320 --> 00:06:56,800 of to take your photos to complement what you're doing. 141 00:06:56,960 --> 00:06:58,440 But. He also knows what looks good 142 00:06:58,440 --> 00:06:59,440 too. Exactly. 143 00:06:59,440 --> 00:07:00,880 Right. I mean, there is a difference 144 00:07:00,880 --> 00:07:03,680 though between knowing what looks good and making it look 145 00:07:03,680 --> 00:07:05,280 good. And that's how you pack a 146 00:07:05,280 --> 00:07:07,120 sausage, by the way. Bloody oath it is. 147 00:07:07,560 --> 00:07:11,000 All right, on to the next one and those two are a tough act to 148 00:07:11,000 --> 00:07:14,240 follow but this one was sent in to us by Twisted Ribs and they 149 00:07:14,240 --> 00:07:18,360 are from Leicestershire in the UK and he calls himself a BBQ 150 00:07:18,360 --> 00:07:20,680 freestyler. Oh yeah, for. 151 00:07:20,760 --> 00:07:22,600 For the. Freestyler. 152 00:07:23,960 --> 00:07:27,880 He says technically it's still a spice bag, but switching out the 153 00:07:27,880 --> 00:07:29,800 chicken for steak. Yum, I'll say. 154 00:07:29,800 --> 00:07:33,520 That again, it's an Irish spice bag but he is switching out the 155 00:07:33,520 --> 00:07:36,160 chicken for steak. It's a quick cook on the flat 156 00:07:36,160 --> 00:07:40,000 top at high heat with steak, sliced Peppers, garlic and 157 00:07:40,000 --> 00:07:40,560 shallot. I. 158 00:07:40,560 --> 00:07:43,680 Like this idea because you're not having to worry about that 159 00:07:43,680 --> 00:07:45,680 protein being cooked all the way through. 160 00:07:45,680 --> 00:07:48,080 So if you're cooking it all at once like he is, it means you 161 00:07:48,080 --> 00:07:51,520 can keep your Peppers quite al dente and not having to cook 162 00:07:51,520 --> 00:07:53,480 them all the way through while you're waiting for the chicken 163 00:07:53,480 --> 00:07:55,000 to cook. Bit of crunch in the Peppers 164 00:07:55,000 --> 00:07:56,200 mate. Or the capsicums. 165 00:07:56,200 --> 00:07:57,160 I'm all. About that. 166 00:07:57,360 --> 00:08:01,920 So to that he adds cooked skid on fries, then tosses them into 167 00:08:01,920 --> 00:08:05,960 a bowl with their magic spice dust blend and plenty of it, and 168 00:08:05,960 --> 00:08:07,560 then tossed again. Yum. 169 00:08:08,720 --> 00:08:11,960 He finishes it with red chili and chopped coriander, which he 170 00:08:11,960 --> 00:08:15,320 says is optional and breaks with tradition, but that looks great. 171 00:08:15,520 --> 00:08:16,960 Yeah, but I mean, that's what you do. 172 00:08:16,960 --> 00:08:19,480 You take something that everyone's doing and doing quite 173 00:08:19,480 --> 00:08:20,880 well, and you put your twist on it. 174 00:08:20,880 --> 00:08:23,840 I mean, a few weeks ago we featured Big Red's version where 175 00:08:23,840 --> 00:08:27,080 he just put all his popular proteins in amongst the spice 176 00:08:27,080 --> 00:08:29,160 bag and it looked great. Yeah, it did. 177 00:08:29,240 --> 00:08:33,000 So then he says you add a Curry sauce of your choice, either 178 00:08:33,000 --> 00:08:36,760 Chinese katsu or chipper, and pour it all over. 179 00:08:36,760 --> 00:08:39,440 Sit back and enjoy. Hell yeah. 180 00:08:39,440 --> 00:08:42,679 When we did the spice bag on our show, a fair bit of feedback was 181 00:08:42,679 --> 00:08:45,520 next time try some of that Japanese Curry that you get in 182 00:08:45,520 --> 00:08:47,280 the Asian section. Gonna do it. 183 00:08:47,440 --> 00:08:49,520 Oh, that's what he says. There's katsu one, there's a 184 00:08:49,520 --> 00:08:52,600 Chinese one or a chipper one. I'm assuming most people would 185 00:08:52,600 --> 00:08:54,320 be buying them like we did. Yeah. 186 00:08:54,440 --> 00:08:55,640 You wouldn't be making your own, would you? 187 00:08:55,840 --> 00:08:59,160 No, no, I wouldn't imagine this is a staple in a lot of fish and 188 00:08:59,160 --> 00:09:01,480 chip joints over there too. So there's probably, I mean, you 189 00:09:01,480 --> 00:09:03,960 can probably get a tub of it from the fish and chip shop too. 190 00:09:04,200 --> 00:09:06,440 He says obviously it all work to treat. 191 00:09:06,440 --> 00:09:09,840 If you haven't experienced an Irish spice bag, you need to try 192 00:09:09,840 --> 00:09:11,120 this. Bloody oath you do. 193 00:09:11,120 --> 00:09:12,640 We were impressed with our first one. 194 00:09:13,040 --> 00:09:14,840 I've just started to see it pop up everywhere. 195 00:09:14,840 --> 00:09:17,920 It's like the new viral sensation Irish spice bags and 196 00:09:18,240 --> 00:09:21,200 you knocked up one in the studio, albeit with packaged 197 00:09:21,200 --> 00:09:23,280 products and it was still sensational. 198 00:09:23,400 --> 00:09:25,640 Yeah, but touching on that, they're popping up everywhere 199 00:09:25,640 --> 00:09:28,200 except fucking here. Where we are, we still got to 200 00:09:28,200 --> 00:09:30,760 cook our own. There's like 3 in Perth, yeah. 201 00:09:30,760 --> 00:09:34,440 Bloody 03 good ones too all. Right, so I went stalking on 202 00:09:34,440 --> 00:09:37,360 twisted ribs as Instagram and this guy can hang. 203 00:09:37,560 --> 00:09:41,200 This is a loaded sourdough. It's fresh garlic, fresh olive 204 00:09:41,240 --> 00:09:44,800 oil, brushed and then griddled on the sourdough with a warmed 205 00:09:44,840 --> 00:09:48,640 cranberry sauce topped with chili Diabol beef skirt. 206 00:09:48,920 --> 00:09:51,320 Yum. And that's topped with asparagus 207 00:09:51,320 --> 00:09:56,240 wrapped in smoky, streaky bacon, roasted vine tomatoes, grated 208 00:09:56,240 --> 00:09:59,880 Parmigiano Reggiano, chopped parsley and finished with a 209 00:09:59,880 --> 00:10:03,200 black currant drizzle. Quick and simple, he says. 210 00:10:03,400 --> 00:10:05,560 Handheld crispy, crunchy awesomeness. 211 00:10:05,760 --> 00:10:09,880 Yeah, real fucking simple. It's like a steak bruschetta on 212 00:10:09,880 --> 00:10:13,120 roids. And this was sticky tamarind 213 00:10:13,120 --> 00:10:17,280 chicken tacos with edamame, soya beans, Pickled cucumber and 214 00:10:17,280 --> 00:10:21,160 finished with a cheeky drizzle of Angus and oink Voodoo mango. 215 00:10:21,280 --> 00:10:25,000 It's an Asian Caribbean fusion that he said is pretty good. 216 00:10:25,000 --> 00:10:26,320 It looks better than pretty good. 217 00:10:26,320 --> 00:10:28,960 Yeah, those flavours are popping, aye. 218 00:10:29,720 --> 00:10:31,440 Pretty cool. This is him. 219 00:10:31,440 --> 00:10:34,240 He goes by the name JD. He's got a real name, but 220 00:10:34,240 --> 00:10:37,480 everyone calls him JD. Go and give him a follow at 221 00:10:37,480 --> 00:10:39,960 Twisted Ribs for some exceptional cooking ideas. 222 00:10:39,960 --> 00:10:41,080 Hell. Yeah, we love. 223 00:10:41,080 --> 00:10:44,040 It all right. This next one was sent in to us 224 00:10:44,040 --> 00:10:48,040 by Brad Palmer and he's the pit master at Black Bear Barbecue in 225 00:10:48,040 --> 00:10:50,480 Sydney, Australia and he's turning out some of the best 226 00:10:50,560 --> 00:10:54,400 looking platters in Australia. Yeah, he loves a platter, this 227 00:10:54,400 --> 00:10:56,680 boy. So he said Isaac eats a lot, 228 00:10:56,680 --> 00:10:59,160 who's a pretty big deal in Australia, and he's a verified 229 00:10:59,160 --> 00:11:02,000 foodie creator and he came in and that was all the excuse that 230 00:11:02,000 --> 00:11:04,560 they needed to whip up a platter like this and it looks great. 231 00:11:04,720 --> 00:11:07,360 And The thing is, with Isaac, he probably ate that whole fucking 232 00:11:07,360 --> 00:11:08,800 thing. There's a competitive eater, 233 00:11:08,800 --> 00:11:10,240 isn't he? Competitive eater. 234 00:11:10,280 --> 00:11:13,320 He's also a food reviewer but I think he gets right into the 235 00:11:13,320 --> 00:11:16,040 fasting too so. But I think he'll fast for like 236 00:11:16,040 --> 00:11:18,560 3 days and then eat on the weekends. 237 00:11:18,560 --> 00:11:20,680 I might have that wrong. But yeah, he's been around. 238 00:11:20,680 --> 00:11:23,480 I think we featured him really early on in some of our 239 00:11:23,480 --> 00:11:25,400 episodes. And he was quoted as being 240 00:11:25,400 --> 00:11:29,840 Australia's first official food reviewer on Instagram. 241 00:11:29,880 --> 00:11:31,760 Yeah, I think they categorized him, didn't they? 242 00:11:31,880 --> 00:11:32,840 I. Think so, yeah. 243 00:11:32,840 --> 00:11:34,520 But I mean, he stood the test of time. 244 00:11:34,520 --> 00:11:36,800 He's still getting out there. He does a lot of work, work with 245 00:11:36,800 --> 00:11:39,080 restaurants. I mean, he's helping build other 246 00:11:39,080 --> 00:11:42,360 people up around him as opposed to just being one of those guys 247 00:11:42,360 --> 00:11:45,360 that shows up for free feeds, gives them a review and then on 248 00:11:45,360 --> 00:11:47,840 to the next. He actually spends a lot of time 249 00:11:47,840 --> 00:11:50,600 going back and forwards to places doing partnerships and 250 00:11:50,600 --> 00:11:52,720 very unbiased reviews and that sort of thing. 251 00:11:52,720 --> 00:11:55,360 But yeah, loves a feed all. Right, while we're on the 252 00:11:55,360 --> 00:11:58,880 subject, Brad's platters. I've seen these in the flesh, 253 00:11:58,920 --> 00:12:00,880 I've eaten them and it's not camera tricks. 254 00:12:00,880 --> 00:12:02,920 His platters are really bright and colourful. 255 00:12:03,080 --> 00:12:05,520 Brad can hang. I've literally drawn that 256 00:12:05,520 --> 00:12:08,280 platter on the right 2 for the updated version of his 257 00:12:08,280 --> 00:12:10,480 caricature. Oh, is this a secret A. 258 00:12:10,480 --> 00:12:13,640 While ago I used to make little avatars for all the pit masters 259 00:12:13,640 --> 00:12:17,800 and that and Brad wanted me to update his for more so his 260 00:12:17,800 --> 00:12:20,800 platter side hustle. So I had him not just standing 261 00:12:20,800 --> 00:12:22,360 there but holding a whole platter. 262 00:12:22,640 --> 00:12:26,480 And this one here on the right was the was the reference I used 263 00:12:26,840 --> 00:12:30,520 because it contained a lot more of the sort of different things 264 00:12:30,520 --> 00:12:32,120 they offer. Like Black Bear's one of the few 265 00:12:32,120 --> 00:12:35,920 places around that regularly offer barbecued lamb Shanks and 266 00:12:35,920 --> 00:12:37,960 things like that. I love the way they do their 267 00:12:37,960 --> 00:12:40,960 pork belly there because they just use like a savoury salt and 268 00:12:40,960 --> 00:12:43,200 pepper rub and almost do it brisket style. 269 00:12:43,320 --> 00:12:44,880 And yeah, good times. Yeah. 270 00:12:44,880 --> 00:12:46,680 And these? Are some of the most colourful 271 00:12:46,680 --> 00:12:48,120 platters that you will see anywhere. 272 00:12:48,160 --> 00:12:50,640 That's it. And Brad's also got a good knack 273 00:12:50,640 --> 00:12:53,800 for taking the photo too because I've seen him standing up on the 274 00:12:53,800 --> 00:12:57,200 table taking the photo and then someone else from the shop will 275 00:12:57,200 --> 00:13:00,400 take the photo from the same spot and they are just polar 276 00:13:00,400 --> 00:13:03,120 opposites in quality. He's got the touch bloody oath 277 00:13:03,120 --> 00:13:04,520 he does. With the platters and the 278 00:13:04,520 --> 00:13:06,320 camera. Congratulations, this is great 279 00:13:06,320 --> 00:13:07,640 BBQ hell. Yeah. 280 00:13:08,120 --> 00:13:10,920 All right, next. This one was posted by Venomous 281 00:13:10,920 --> 00:13:16,000 Jock 3 and they say this weekend I made my first pastrami. 282 00:13:16,080 --> 00:13:19,880 It was a prime brisket from Costco, about 13 lbs pre trim. 283 00:13:20,200 --> 00:13:22,480 There was a big gash in the brisket that he didn't notice 284 00:13:22,480 --> 00:13:24,240 when he bought it, but he persisted. 285 00:13:24,360 --> 00:13:26,640 Yeah, he's done pretty freaking well. 286 00:13:26,960 --> 00:13:29,880 He says he trimmed it and then brined it for 11 days. 287 00:13:30,080 --> 00:13:33,880 He followed a Meet Church video and after the 11 days he washed 288 00:13:33,880 --> 00:13:37,120 it off, seasoned it with just black pepper and smoked it just 289 00:13:37,120 --> 00:13:39,640 like a normal brisket. Amazing, he says. 290 00:13:39,640 --> 00:13:42,560 It was absolutely amazing and it looks every bit as good as he 291 00:13:42,560 --> 00:13:44,280 describes it. That's what I would say. 292 00:13:44,400 --> 00:13:47,080 Bloody oath, if you following Matt Pitman's recipes, you're 293 00:13:47,080 --> 00:13:49,560 gonna win. He said one thing though that he 294 00:13:49,560 --> 00:13:52,680 will change next time is to leave a little extra fat on the 295 00:13:52,680 --> 00:13:54,320 top. He said the fat broke down 296 00:13:54,320 --> 00:13:58,040 during the brining and then rendered down during the smoking 297 00:13:58,320 --> 00:14:01,080 and he ended up with a very thin layer of fat on the top. 298 00:14:01,080 --> 00:14:03,880 But when he ate it, he said the fat was amazing and he wished he 299 00:14:03,880 --> 00:14:05,560 had more of it. Yeah, bloody oath. 300 00:14:05,600 --> 00:14:09,280 I mean, I do love a nice fatty bit of brisket at times. 301 00:14:09,280 --> 00:14:10,920 That looks beautifully rendered. Yeah. 302 00:14:10,960 --> 00:14:13,040 Well done, Meat Church. Meat Church. 303 00:14:13,560 --> 00:14:16,800 Come on, what was he #3? On our list, he was. 304 00:14:16,800 --> 00:14:20,440 Three on our list behind Aaron Franklin and obviously Daniel 305 00:14:20,440 --> 00:14:22,440 Vaughn. Meat Church has done so many 306 00:14:22,440 --> 00:14:26,760 recipes, so well done too, that it's like a body of work that he 307 00:14:26,760 --> 00:14:31,720 has put on YouTube for free. And people still to this day are 308 00:14:31,720 --> 00:14:35,840 following his recipes, learning and nailing their barbecue on 309 00:14:35,840 --> 00:14:38,120 the first go. That is wild to me. 310 00:14:38,240 --> 00:14:40,440 Yeah, bloody. This is the guys first go. 311 00:14:40,560 --> 00:14:43,640 Yep, so sick. I've been a disciple of YouTube 312 00:14:43,640 --> 00:14:46,360 for a long time now and if anyone ever asked me how to do 313 00:14:46,360 --> 00:14:47,920 something like have you tried youtubing it? 314 00:14:49,960 --> 00:14:51,280 All right, we'll move on to the next one. 315 00:14:51,280 --> 00:14:54,200 This one was posted by Robert Silva and they are delicious. 316 00:14:54,200 --> 00:14:57,920 Smoked Osabuko in Moroccan spices, garlic and lemon. 317 00:14:57,920 --> 00:15:00,320 Perfect juicy, smoky flavour. What are we looking? 318 00:15:00,320 --> 00:15:03,320 At we are looking at some beautiful, I mean look at the 319 00:15:03,320 --> 00:15:06,160 colour of those also Bucco's. The meat has shrunk down 320 00:15:06,160 --> 00:15:09,480 beautifully around those shin bones and I didn't pulling them 321 00:15:09,480 --> 00:15:12,560 out and all the marrow just falling out into that, into that 322 00:15:12,560 --> 00:15:15,080 juice. He said no recipe, he just 323 00:15:15,080 --> 00:15:19,200 rubbed the meat in a homemade razeled nut spice mix and then 324 00:15:19,200 --> 00:15:24,080 salt and and then smoked in an offset smoker on a rack at 275 F 325 00:15:24,080 --> 00:15:26,600 for about two hours. So sick. 326 00:15:26,720 --> 00:15:29,280 So after he smoked them, he removed them from the rack, 327 00:15:29,480 --> 00:15:33,400 returned the meat to the tray with his favorite stock mixture, 328 00:15:33,640 --> 00:15:36,320 and then smoked them for another hour covered in foil. 329 00:15:36,320 --> 00:15:39,320 Done, he says. It's like when you wrap up the 330 00:15:39,320 --> 00:15:42,680 beef shin and put beer or stock in there, it just braises to the 331 00:15:42,680 --> 00:15:43,960 finish line, doesn't it? Yeah. 332 00:15:43,960 --> 00:15:45,560 Well, you've done it with beef shin. 333 00:15:45,760 --> 00:15:48,680 You know, you've put a whole beer in with the wrap and the 334 00:15:48,680 --> 00:15:50,160 beef shin, and this is very similar. 335 00:15:50,360 --> 00:15:52,480 You're kind of getting the best of both worlds, right? 336 00:15:52,480 --> 00:15:56,280 You're getting the smoke flavour from smoking them and a little 337 00:15:56,280 --> 00:15:58,840 bit of the texture and then you're braising them as well and 338 00:15:58,840 --> 00:16:01,440 that kind of creates that fall off the bone tenderness. 339 00:16:01,440 --> 00:16:03,720 Yeah, well, you're putting the moisture back in by doing that 340 00:16:03,720 --> 00:16:05,440 too. So whatever's come out during 341 00:16:05,440 --> 00:16:08,600 the smoking process, which you know, Also Buco can dry out a 342 00:16:08,600 --> 00:16:11,160 bit if you're not careful. That looks absolutely cracking 343 00:16:11,160 --> 00:16:14,800 but those bones giving me PTSD flashbacks. 344 00:16:15,000 --> 00:16:16,720 Of when you did the beef shin, no. 345 00:16:16,840 --> 00:16:18,960 No, no. So years ago I worked in a 346 00:16:18,960 --> 00:16:22,280 restaurant and we did also. Buca was a special and I took a 347 00:16:22,280 --> 00:16:26,560 heap of the leftovers home and, you know, ate some, gave the 348 00:16:26,560 --> 00:16:28,440 bones to my dog. My dog loved it. 349 00:16:28,440 --> 00:16:31,120 Anyway, a few weeks later I've gone out to mow the lawns. 350 00:16:31,240 --> 00:16:34,320 I can also Buco bones hiding amongst the fucking grass 351 00:16:34,720 --> 00:16:36,960 straight into the corner of my shin Braille. 352 00:16:36,960 --> 00:16:39,000 It busted me open, split me open. 353 00:16:39,000 --> 00:16:40,880 A beauty I'd only had myself to blame. 354 00:16:42,480 --> 00:16:44,320 It's the last thing you think is coming back at you. 355 00:16:44,440 --> 00:16:46,600 Bloody oath mate. You just see this and then you 356 00:16:46,600 --> 00:16:50,160 look down and you're you're on one knee with a with a squirt 357 00:16:50,160 --> 00:16:52,200 coming out of your shin. Oh dear. 358 00:16:52,200 --> 00:16:53,320 All right. Robert Silva. 359 00:16:53,320 --> 00:16:54,840 Well done. The best of both worlds. 360 00:16:54,840 --> 00:16:56,800 Smoked and braised. Hell yeah. 361 00:16:57,120 --> 00:16:59,400 I've got to do some more ASA Buko because I haven't done a 362 00:16:59,400 --> 00:17:00,520 lot. Yeah, bloody I've done. 363 00:17:00,560 --> 00:17:02,720 I've done the full shin but I haven't sort of done it like 364 00:17:02,720 --> 00:17:03,680 this. Yes, sick. 365 00:17:03,680 --> 00:17:06,599 We nearly need to give this method a try on the show I. 366 00:17:06,599 --> 00:17:09,480 See a lot of people doing them and they do look a little bit 367 00:17:09,480 --> 00:17:13,240 dry and I don't know whether this is the right method or 368 00:17:13,240 --> 00:17:15,440 whether wrapping them is the right method, but I I haven't 369 00:17:15,440 --> 00:17:17,960 tried it, I don't know I reckon. This is a pretty good idea. 370 00:17:18,560 --> 00:17:22,200 All right, let's move on to some news and remember this. 371 00:17:22,200 --> 00:17:26,280 This was a sketch by Saucy Luke's Craft BBQ given to Titus 372 00:17:26,280 --> 00:17:29,000 smokers. I do remember this bad boy. 373 00:17:29,400 --> 00:17:31,000 So what is it? It's a sketch of A. 374 00:17:31,200 --> 00:17:35,560 Sketch of a giant big thousand plus gallon offset smoker and 375 00:17:35,560 --> 00:17:38,640 he's decorated like a World War 2 bomber. 376 00:17:38,840 --> 00:17:40,440 Right. Well, that was the sketch. 377 00:17:40,520 --> 00:17:43,520 That was the sketch. Titus smokers went to work and 378 00:17:43,520 --> 00:17:46,280 look what arrived, they said Delivery day. 379 00:17:46,400 --> 00:17:49,200 It's custom from the router to the tutor. 380 00:17:49,240 --> 00:17:51,720 Look at this. Somebody come and look at this 381 00:17:52,640 --> 00:17:54,240 look. At this, somebody come look at 382 00:17:54,240 --> 00:17:54,760 this look. At it. 383 00:17:54,760 --> 00:17:56,960 Just look at it. Amazing. 384 00:17:57,120 --> 00:18:00,280 What can I mate? So sick. 385 00:18:00,280 --> 00:18:02,960 We've sort of had the pleasure of watching this thing develop 386 00:18:02,960 --> 00:18:04,280 too. They've been sending us and 387 00:18:04,280 --> 00:18:07,040 tagging us in a lot of the process. 388 00:18:07,080 --> 00:18:10,400 And how sick is it it looks? Absolutely awesome. 389 00:18:10,400 --> 00:18:12,320 So this is it. These are the photos, all 390 00:18:12,320 --> 00:18:14,560 finished and painted in the shop before its delivery. 391 00:18:14,560 --> 00:18:17,480 It's a home run, Luke said. If you want the tightest, you've 392 00:18:17,480 --> 00:18:19,520 got to get the tightest. Yeah, that's it. 393 00:18:19,520 --> 00:18:21,640 This. Fit is five years of hard work 394 00:18:21,640 --> 00:18:24,800 paying off, so he's been slogging away at this BBQ. 395 00:18:24,800 --> 00:18:28,040 Came hoping to own something like this one day and this is 396 00:18:28,040 --> 00:18:30,280 his reward. Yeah, and I watched the photo of 397 00:18:30,280 --> 00:18:32,520 the guy painting the mouth and the eye on the front of the 398 00:18:32,520 --> 00:18:34,680 smoker too. He used a lot of masking tape 399 00:18:34,720 --> 00:18:37,600 and hand spray painted it. Another smoker going down the 400 00:18:37,600 --> 00:18:39,800 route of getting something sick and custom. 401 00:18:39,840 --> 00:18:42,920 Well, we love the detail work too, with the painted logos that 402 00:18:42,920 --> 00:18:45,600 he's put on the firebox and you don't see that very often. 403 00:18:45,920 --> 00:18:49,400 You know, it's super cool, man. People are pimping smokers. 404 00:18:49,560 --> 00:18:52,040 Oh that's it man, it's just anything that you care about. 405 00:18:52,040 --> 00:18:53,600 You should make it look heaps cooler. 406 00:18:53,680 --> 00:18:55,880 You like the new Tuttle? You need to throw some fucking 407 00:18:55,880 --> 00:18:58,960 tantrums bro. I'll just wait. 408 00:18:58,960 --> 00:19:00,560 I'll just throw tantrums at me kids mate. 409 00:19:00,840 --> 00:19:03,120 All right, go check them out Titus Smokers. 410 00:19:03,120 --> 00:19:04,680 They are also on YouTube as well. 411 00:19:04,680 --> 00:19:07,000 But they have built a fantastic pit for Luke. 412 00:19:07,080 --> 00:19:10,000 Yeah, Saucy. Luke's out of Phoenix, AZ Check 413 00:19:10,000 --> 00:19:11,560 them out. All right, let's move on to some 414 00:19:11,560 --> 00:19:14,440 talking points here. And this one was forwarded to us 415 00:19:14,440 --> 00:19:17,840 by Josh Hodge, and it's been doing the rounds on a few 416 00:19:17,840 --> 00:19:20,920 Facebook share pages. I've got no idea where it 417 00:19:20,920 --> 00:19:22,720 originated from, but it was captioned. 418 00:19:22,960 --> 00:19:26,080 Just thought I'd share my latest brisket, done for my boss's 419 00:19:26,080 --> 00:19:30,040 son's 18th birthday party. I know it's purely cosmetic, but 420 00:19:30,040 --> 00:19:32,840 I've been experimenting with ways to get a good smoke ring. 421 00:19:33,120 --> 00:19:35,960 Safe to say I'm happy with the results on these two. 422 00:19:36,160 --> 00:19:40,400 Yeah, I think he's gone down the route of applying something in 423 00:19:40,400 --> 00:19:43,280 the rub that actually helps penetrate that colour. 424 00:19:43,640 --> 00:19:46,880 I mean, I know years ago I was talking to Chet about, you know, 425 00:19:46,880 --> 00:19:50,640 the use of, there's certain, I guess, rub ingredients that are 426 00:19:50,640 --> 00:19:54,000 banned in competition because it does give an artificial smoke 427 00:19:54,000 --> 00:19:56,280 ring. But yeah, this doesn't look like 428 00:19:56,360 --> 00:19:59,560 actual smoke has done the work, and it almost looks liquid. 429 00:19:59,600 --> 00:20:02,760 Well, I will say the brisket itself looks like cork that's 430 00:20:02,760 --> 00:20:04,760 been sitting in the sun. Yeah, that's it. 431 00:20:04,760 --> 00:20:08,080 She's dry. But the smoke ring is crazy and 432 00:20:08,120 --> 00:20:11,600 there's no explanation about how they went about doing it. 433 00:20:11,800 --> 00:20:15,800 They didn't leave any comments, but my guess is maybe it's been 434 00:20:15,800 --> 00:20:18,560 pastrami but not left long enough in the soak for it to 435 00:20:18,560 --> 00:20:19,760 penetrate right through the meat. 436 00:20:20,000 --> 00:20:22,480 Yeah, that makes sense. So I could be wrong, but if 437 00:20:22,480 --> 00:20:24,560 you're watching this at home, what do you think? 438 00:20:24,560 --> 00:20:27,240 Maybe it was a dry brine too, like you say, like it's some 439 00:20:27,240 --> 00:20:29,680 sort of ingredient in the dry brine that has penetrated the 440 00:20:29,680 --> 00:20:33,720 meat, but it's not uniform. So at first I thought it might 441 00:20:33,720 --> 00:20:35,800 be some sort of injection, but I don't know. 442 00:20:35,800 --> 00:20:38,720 Yeah, not sure if you know, let us know so. 443 00:20:38,720 --> 00:20:43,440 Maybe it's been corned or brined or it's a dry brine or it's 444 00:20:43,440 --> 00:20:44,680 nitrates. We don't know. 445 00:20:44,680 --> 00:20:46,280 If you know, let us know in the comments. 446 00:20:46,280 --> 00:20:47,200 Yeah. That's it all. 447 00:20:47,200 --> 00:20:50,280 Right, Speaking of weird briskets, jeans are weird. 448 00:20:50,280 --> 00:20:52,320 Posted this one. What are we looking at here? 449 00:20:52,520 --> 00:20:56,720 We're looking at a brisket that is not visually appealing on one 450 00:20:56,720 --> 00:20:58,680 side at all. There's a few bits sort of gone 451 00:20:58,680 --> 00:21:02,840 brown and I'm not sure would you just trim that off or? 452 00:21:02,840 --> 00:21:04,320 It's a beautiful looking cut of meat though. 453 00:21:04,520 --> 00:21:05,960 Right. It looks like a brisket that's 454 00:21:05,960 --> 00:21:08,320 been kryvacked and they're freshly opened it out of the 455 00:21:08,320 --> 00:21:11,400 packet. He says good or bad, cook or 456 00:21:11,400 --> 00:21:13,760 toss. He says it doesn't smell the way 457 00:21:13,760 --> 00:21:16,320 rotten meat does when it fills a room with regret. 458 00:21:16,840 --> 00:21:19,160 That's his, that's his words. But what he's saying is it 459 00:21:19,160 --> 00:21:20,800 doesn't smell well. That's usually a clear 460 00:21:20,800 --> 00:21:23,000 indication that it's not bad or too far. 461 00:21:23,000 --> 00:21:25,200 Gone. Well, pretty much everybody in 462 00:21:25,200 --> 00:21:28,480 the comments universally said they've got no issues, just go 463 00:21:28,480 --> 00:21:30,360 for it. And it looked to be the result 464 00:21:30,360 --> 00:21:32,480 of a slightly imperfect cry back. 465 00:21:32,800 --> 00:21:34,440 OK, vacuum seal. Yep. 466 00:21:34,640 --> 00:21:36,640 Yeah, cool. Nah, look, I'll just trim off 467 00:21:36,640 --> 00:21:40,040 some of those poo brown looking ones and and go for it. 468 00:21:40,280 --> 00:21:45,200 Right, well in the comments he says thanks all, probably fine, 469 00:21:45,200 --> 00:21:50,280 I'll report back if I die. That was 10 days ago and at the 470 00:21:50,280 --> 00:21:53,880 time of filming he isn't reply. Well, two things. 471 00:21:53,920 --> 00:21:58,000 He's either dead or he's died. He didn't report back. 472 00:21:58,240 --> 00:22:00,640 I know. So if he didn't report back, it 473 00:22:00,640 --> 00:22:02,840 means well he. Did say he'd only report back if 474 00:22:02,840 --> 00:22:06,400 he died, so if you really think about it, not reporting back 475 00:22:06,400 --> 00:22:09,120 means he didn't die. Yeah, but if you really, really 476 00:22:09,120 --> 00:22:11,520 think about it means he can't report back because he's 477 00:22:11,520 --> 00:22:14,080 actually dead. But we hope you're not. 478 00:22:14,080 --> 00:22:16,080 So I had. To go research it 'cause I was 479 00:22:16,080 --> 00:22:19,680 generally interested because if you've been around BBQ for long 480 00:22:19,680 --> 00:22:23,080 enough, you open some meat. Sometimes it smells a bit funky, 481 00:22:23,080 --> 00:22:26,280 sometimes you question the colour or certain bits on the 482 00:22:26,280 --> 00:22:27,800 meat. This is pretty common if you've 483 00:22:27,800 --> 00:22:31,080 been around BBQ for a long time. It's kind of like developing the 484 00:22:31,080 --> 00:22:33,400 knowledge of what is good and what's not good. 485 00:22:33,520 --> 00:22:36,000 Yeah, that's exactly right. It's like the first time you 486 00:22:36,000 --> 00:22:38,960 know, you go and get some real chicken that's not sold from the 487 00:22:38,960 --> 00:22:41,640 supermarket. Like you get some farm gate corn 488 00:22:41,640 --> 00:22:44,640 fed chicken or something like that and it it smells because 489 00:22:44,640 --> 00:22:47,360 it's real chicken. It smells like chicken meat 490 00:22:47,360 --> 00:22:49,200 that's been fed corn it's whole life. 491 00:22:49,200 --> 00:22:52,120 It's just like it's not an off smell, but because usually 492 00:22:52,120 --> 00:22:54,680 you're not used to chicken having a smell because you've 493 00:22:54,680 --> 00:22:57,480 just got the water injected shit from Kohl's or whatever. 494 00:22:57,600 --> 00:22:58,880 Yeah, it takes some getting used to. 495 00:23:00,160 --> 00:23:01,960 So the discoloration, let's talk about that. 496 00:23:01,960 --> 00:23:05,000 It's most likely caused by myoglobin, which reacts to 497 00:23:05,000 --> 00:23:07,120 oxygen dictating the colour of the mate. 498 00:23:07,120 --> 00:23:11,360 So the way it works is lots of oxygen equals bright cherry red. 499 00:23:11,440 --> 00:23:14,440 Zero oxygen is a dark purplish red. 500 00:23:14,800 --> 00:23:17,880 But if you get a tiny bit of oxygen due to the cryovac, it 501 00:23:17,880 --> 00:23:21,440 can be a grey brown, which is like the awkward ugly middle 502 00:23:21,440 --> 00:23:23,440 ground, yeah. I mean, it might have been that 503 00:23:23,440 --> 00:23:26,920 just the cryovac didn't suck all of the air out and it's sort of 504 00:23:26,920 --> 00:23:30,560 just been kept in the smallest of air bubbles inside the bag. 505 00:23:30,560 --> 00:23:35,400 But yeah, I mean, let's go. So apparently it's called 506 00:23:35,400 --> 00:23:38,680 blooming, and I didn't know this, but that grey brown color 507 00:23:38,920 --> 00:23:41,960 is usually temporary. So when you cut open your cry 508 00:23:41,960 --> 00:23:44,960 back bag and you let the meat sit on the counter exposed to 509 00:23:44,960 --> 00:23:49,120 the open air for about 30 minutes, it'll bloom and it 510 00:23:49,120 --> 00:23:51,480 should turn back into that bright cherry color. 511 00:23:51,560 --> 00:23:53,040 Yeah, right. That'd trip you out though, 512 00:23:53,040 --> 00:23:54,120 wouldn't it? If you didn't know. 513 00:23:56,160 --> 00:24:00,480 So for me personally, right, if it passes the smell test, that's 514 00:24:00,480 --> 00:24:03,600 what actually matters for me. Yeah, but I'm a baby and I'd 515 00:24:03,600 --> 00:24:04,880 probably cut that off just to be. 516 00:24:05,320 --> 00:24:07,760 Just turn it into mince mate. But I am a baby. 517 00:24:07,760 --> 00:24:10,000 The weird looking parts for me they go. 518 00:24:10,320 --> 00:24:12,760 But the ultimate test for me, whether I cook it or not, is the 519 00:24:12,760 --> 00:24:14,480 smell test. Oh mate, it's nothing a bit of 520 00:24:14,480 --> 00:24:16,040 salt won't fix. You've got to get. 521 00:24:16,040 --> 00:24:18,320 Past that bit of cryvac Ness to it. 522 00:24:18,320 --> 00:24:20,920 You know when you open the first open a cryvac packet you're like 523 00:24:20,920 --> 00:24:23,440 oh OK there's a bit of funkiness to this. 524 00:24:23,760 --> 00:24:27,360 But after 5 minutes once it's all sort of like past, if the 525 00:24:27,360 --> 00:24:31,360 meat still has a terrible smell to it then I'm I'm out mate. 526 00:24:31,360 --> 00:24:33,880 It's mind over matter. I remember a few years ago I 527 00:24:33,880 --> 00:24:37,080 harvested some tomatoes I grew myself and put them all in the 528 00:24:37,080 --> 00:24:40,480 slow cooker as I went to check on it once it started heating 529 00:24:40,480 --> 00:24:42,160 up. I'd thrown in a hyper homegrown 530 00:24:42,160 --> 00:24:45,000 basil too, and all these caterpillars trying to crawl out 531 00:24:45,000 --> 00:24:48,120 of the out of the slow cooker. Oh fuck. 532 00:24:48,240 --> 00:24:49,920 Got a few of them out, kept cooking. 533 00:24:49,920 --> 00:24:54,160 And anyway, when I went to finish the soup it was full of a 534 00:24:54,160 --> 00:24:56,560 few little dead caterpillars on the tops. 535 00:24:56,560 --> 00:24:58,480 All I did was hit it with the soup wand. 536 00:24:58,480 --> 00:25:01,600 Blitz them up. Fucking protein in it did the. 537 00:25:01,600 --> 00:25:03,160 Kids eat that. We all ate it. 538 00:25:04,520 --> 00:25:06,880 Are they going to find out about this on the show when they watch 539 00:25:06,880 --> 00:25:10,320 it? Maybe you ate caterpillars? 540 00:25:10,600 --> 00:25:12,440 But no, you know you. Caterpillar soup. 541 00:25:12,680 --> 00:25:14,480 That's it. You'd be surprised how many bugs 542 00:25:14,480 --> 00:25:16,720 you've probably eaten, but. We featured a bug bloody 543 00:25:16,720 --> 00:25:18,200 sandwich on the show last week, didn't we? 544 00:25:18,200 --> 00:25:19,640 Yeah. That's it, they reckon you eat a 545 00:25:19,640 --> 00:25:21,560 few spiders in your sleep every year. 546 00:25:21,640 --> 00:25:23,880 I looked that up and apparently it's a myth because I was trying 547 00:25:23,880 --> 00:25:26,200 to convince my daughter of that, but she's got Gemini now. 548 00:25:26,200 --> 00:25:28,520 Called out my bullshit and looked it up in the car and I 549 00:25:29,200 --> 00:25:30,080 was wrong. Yeah. 550 00:25:30,080 --> 00:25:35,440 Right, I don't know, I I'd trust a a Chinese whispered urban myth 551 00:25:35,440 --> 00:25:38,840 any day over AI. All right, this next one was 552 00:25:38,840 --> 00:25:43,520 posted by 4th Gen. 4 runner and they say what does my fridge say 553 00:25:43,520 --> 00:25:46,440 about me? It says I'm fucking jealous and 554 00:25:46,440 --> 00:25:49,200 I'm coming for it. No, you're very organised and 555 00:25:49,200 --> 00:25:52,400 you've got some very nice home kill hookups, I think. 556 00:25:52,920 --> 00:25:54,360 Yeah, it looks like they bought a Hulk out. 557 00:25:54,480 --> 00:25:58,600 Yeah, bloody oath. So AZNM said you're not going to 558 00:25:58,600 --> 00:26:02,920 be iron deficient anytime soon, and Batgirl said you have a 559 00:26:02,920 --> 00:26:05,240 generator, I hope. Yeah, bloody ice. 560 00:26:05,320 --> 00:26:08,280 And milk chocolate said you're either a tiger or a lion. 561 00:26:09,160 --> 00:26:14,920 Liger, A Liger, all right. Let's move on to rate my BBQ 562 00:26:14,920 --> 00:26:16,720 with the number one BBQ raiderer. 563 00:26:16,960 --> 00:26:21,240 You've become so popular at this and your opinion so valid that 564 00:26:21,240 --> 00:26:24,760 some heavy hitters are starting to reach our DMS. This is 565 00:26:24,760 --> 00:26:26,440 starting to backfire on us. I can. 566 00:26:26,560 --> 00:26:29,880 Either this. Talk so much shit. 567 00:26:30,200 --> 00:26:33,680 Real legit proper BBQ joints are sending stuff in. 568 00:26:33,800 --> 00:26:37,720 These are some of the most established joints in Texas. 569 00:26:37,720 --> 00:26:40,680 You know, these guys have been cooking longer than I've 570 00:26:40,680 --> 00:26:45,120 probably been alive. All right, so just to reiterate, 571 00:26:45,120 --> 00:26:48,640 we have no right to be scoring these platters, but they sent 572 00:26:48,640 --> 00:26:51,520 these in to us. We didn't just pull them up out 573 00:26:51,520 --> 00:26:54,720 of nowhere. This is Schultz's pit room in 574 00:26:54,920 --> 00:26:58,200 Seguin, TX and they have sent you in this platter. 575 00:26:59,320 --> 00:27:01,200 Yeah, righto. Hang on, hang on. 576 00:27:01,720 --> 00:27:04,160 Ready, ready. What you're looking at is 577 00:27:04,160 --> 00:27:07,680 brisket with a house made all beef sausage and two cheese, 578 00:27:07,680 --> 00:27:11,320 jalapeno sausage, smoked and grilled half chicken, Maple 579 00:27:11,320 --> 00:27:14,400 glazed pork ribs and two smashed brisket burgers. 580 00:27:14,640 --> 00:27:17,960 And it's served with dressed buttercorn Pinto beans with 581 00:27:18,200 --> 00:27:22,120 quartija cheese, loaded tater casserole and brisket green 582 00:27:22,120 --> 00:27:25,720 beans. Wow, very traditional Texas 583 00:27:25,720 --> 00:27:28,320 platter. This one or obviously the smash 584 00:27:28,320 --> 00:27:31,960 burgers and the half chicken aren't really that traditional, 585 00:27:31,960 --> 00:27:34,560 but I mean everything else looks pretty down the middle with the 586 00:27:34,560 --> 00:27:38,600 sides and the sauces and not taking away from it at all well. 587 00:27:38,600 --> 00:27:40,120 Hang on before you give them a score. 588 00:27:40,280 --> 00:27:43,760 Not to influence you in any way or anything, but they say love 589 00:27:43,880 --> 00:27:47,200 keeping up with the show. They watch us sick. 590 00:27:49,000 --> 00:27:51,160 Right eye. What are we going? 591 00:27:51,800 --> 00:27:54,160 This is a Texas institution, this place. 592 00:27:54,920 --> 00:27:57,200 Bill Dumas worked there, Yeah. No pressure at all mate. 593 00:27:59,680 --> 00:28:05,640 Look, it's got to be a 9.5. Righty, a huge score. 594 00:28:05,640 --> 00:28:08,040 Another monster score, but. What about Seguin? 595 00:28:08,280 --> 00:28:10,600 How spoiled is Seguin though bro? 596 00:28:10,600 --> 00:28:12,480 I mean, if you're not at Schultz's, you're around the 597 00:28:12,480 --> 00:28:15,200 corner at the Burnt Bean. They're pretty lucky in that 598 00:28:15,200 --> 00:28:17,640 town, they. Are so damn lucky it's a. 599 00:28:17,640 --> 00:28:22,080 Small town outside of like San Antonio in between Austin and 600 00:28:22,080 --> 00:28:25,560 San Antonio somewhere and these BBQ joints are putting that town 601 00:28:25,560 --> 00:28:27,520 on the map. Yeah mate, I literally just 602 00:28:27,520 --> 00:28:30,480 googled it to make sure we didn't have our wires crossed 603 00:28:30,480 --> 00:28:32,240 and it is not a large town at all. 604 00:28:32,360 --> 00:28:34,560 But previously they were famous for the big. 605 00:28:34,880 --> 00:28:36,640 Pecan. Yeah, they're famous for the big 606 00:28:36,640 --> 00:28:40,560 pecan and fucking awesome BBQ Schultz's love you bro. 607 00:28:40,560 --> 00:28:42,960 Huge. Score by the way, you all right, 608 00:28:42,960 --> 00:28:46,560 meet the pit master here. And this one was sent in to us 609 00:28:46,560 --> 00:28:51,880 by Carlos Diaz from CAD Smoking. It's either CAD Smoking or CAD 610 00:28:51,920 --> 00:28:55,200 Smoking in Brazil. And this is his brand new 611 00:28:55,200 --> 00:28:57,840 Dorretti trailer smoker. And it's wild. 612 00:28:58,120 --> 00:29:01,000 He says where I go, people stop to take pictures. 613 00:29:01,200 --> 00:29:02,720 What are we looking at? Are we are looking? 614 00:29:02,720 --> 00:29:05,320 At one of the slickest trade-offs setups I've ever 615 00:29:05,320 --> 00:29:08,320 seen, you've got a nice little offset smoker on the back with a 616 00:29:08,320 --> 00:29:12,120 warming cabinet. We've also got a fucking Ferris 617 00:29:12,120 --> 00:29:15,440 wheel on the front, which I'd like to see what he cooks on 618 00:29:15,440 --> 00:29:16,080 there. But yeah. 619 00:29:16,280 --> 00:29:19,240 All right, So de Ready BBQ is a Brazilian company that 620 00:29:19,240 --> 00:29:21,760 manufacturers and sells equipment focused on American 621 00:29:21,760 --> 00:29:25,800 BBQ as well as traditional South American grilling and they are 622 00:29:25,800 --> 00:29:28,280 located in Santa Katarina in Brazil. 623 00:29:28,360 --> 00:29:31,520 This is really cool. So he says it's customized 624 00:29:31,520 --> 00:29:34,280 inside and out. It has its own Ferris wheel and 625 00:29:34,280 --> 00:29:37,080 wicked paint job by Valhalla Custom Paint. 626 00:29:37,280 --> 00:29:40,360 So sick. Nice thick clear coat on it too 627 00:29:40,360 --> 00:29:42,000 to finish it and keep it protected. 628 00:29:42,120 --> 00:29:43,560 He said. I believe this style is the 629 00:29:43,560 --> 00:29:47,200 first of its kind in Brazil, and I don't think I've ever seen a 630 00:29:47,200 --> 00:29:50,440 smoker and Ferris wheel trailer combo before anywhere in the 631 00:29:50,440 --> 00:29:51,400 world. No. 632 00:29:51,400 --> 00:29:54,360 And I mean, the reason he's got the Ferris wheel on there is 633 00:29:54,360 --> 00:29:57,720 he's obviously plans to use it. So just to recap, it's a trailer 634 00:29:57,720 --> 00:30:00,040 smoker. It's got a custom paint job, 635 00:30:00,040 --> 00:30:02,920 which is wild. It's got a holding box on top of 636 00:30:02,920 --> 00:30:05,480 the smoker. It's got storage bins for wood 637 00:30:05,480 --> 00:30:08,680 and tools, and it's got its own built in Ferris wheel. 638 00:30:08,960 --> 00:30:11,720 And I know what some people are thinking, the Ferris wheel's a 639 00:30:11,720 --> 00:30:13,560 bit of a gimmick. It's definitely not. 640 00:30:13,560 --> 00:30:17,160 Once you've seen them in action, they are cool and functional as 641 00:30:17,160 --> 00:30:19,080 hell. I've lost count of the people 642 00:30:19,080 --> 00:30:21,720 that have seen these Ferris wheels on social media and go, 643 00:30:21,720 --> 00:30:24,120 oh, that won't cook. That's never gonna cook. 644 00:30:24,320 --> 00:30:26,480 But we are gonna show you that this is not a gimmick. 645 00:30:26,480 --> 00:30:28,560 No, it's certainly not. I mean, we've seen them in 646 00:30:28,560 --> 00:30:30,440 action. So this is Carlos Diaz, the 647 00:30:30,440 --> 00:30:33,080 proud new owner of this amazing custom rig. 648 00:30:33,440 --> 00:30:36,000 And these wings, they don't look gimmicky to me. 649 00:30:36,200 --> 00:30:39,960 He says he uses the Ferris wheel to cook the wings and beef ribs, 650 00:30:40,120 --> 00:30:43,680 but he smokes the wings first in the smoker and then finishes 651 00:30:43,680 --> 00:30:45,880 them over the charcoal on the Ferris wheel. 652 00:30:46,040 --> 00:30:49,480 Yes, so sick, so good, 'cause I mean, that's valuable real 653 00:30:49,480 --> 00:30:51,960 estate in a smoker. So if you can do it like this 654 00:30:51,960 --> 00:30:54,760 while you've got briskets and pork ribs and everything else 655 00:30:55,000 --> 00:30:59,280 which cook better surrounded by smoke and not live fire, then, I 656 00:30:59,280 --> 00:31:01,400 mean, this guy's the winner at the end of the day, Yeah. 657 00:31:01,400 --> 00:31:04,000 You can't deny those wings don't look fantastic and they're 658 00:31:04,000 --> 00:31:06,200 smoked and then cooked over the charcoal. 659 00:31:06,200 --> 00:31:09,240 Yeah, we're all fans here of the double cooked wings. 660 00:31:09,240 --> 00:31:12,600 I mean we did smoked and fried the other week and smoked and 661 00:31:12,600 --> 00:31:15,280 crisped up over open fire neck level. 662 00:31:15,280 --> 00:31:17,040 He. Says at the festivals I'm 663 00:31:17,040 --> 00:31:19,960 invited to, it's become a trademark and people say my 664 00:31:19,960 --> 00:31:23,360 slogan call for the Tulip. Champagna, Tulipa, he. 665 00:31:23,360 --> 00:31:25,960 Says sorry if there are any spelling errors, I'm using a 666 00:31:25,960 --> 00:31:27,880 translator so we have to look it up. 667 00:31:28,280 --> 00:31:31,400 Tulipa difrango refers to the mid joint wing. 668 00:31:31,400 --> 00:31:34,400 So when I think they say call for the Tulip, maybe they're 669 00:31:34,400 --> 00:31:37,600 saying and call for the wings. Maybe, but I googled it too and 670 00:31:37,600 --> 00:31:40,840 Alex Pierre, I think the Brazilian UFC fighter, he says 671 00:31:40,840 --> 00:31:43,800 choppa now, which means bring it on, OK, I think. 672 00:31:43,800 --> 00:31:45,640 That. Was he'd popularized it, Yeah. 673 00:31:45,640 --> 00:31:47,680 So it might mean bring on the chicken wing. 674 00:31:48,280 --> 00:31:51,480 All right, I have no idea what call for the Tulip means, but 675 00:31:51,720 --> 00:31:54,320 CAD BBQ go and give him a follow. 676 00:31:54,600 --> 00:31:57,640 Great looking pit and great to see people doing unique things. 677 00:31:57,680 --> 00:32:00,040 Bloody ice, and if you say it wrong, you might end up with a 678 00:32:00,040 --> 00:32:02,440 bunch of flowers. Tulips. 679 00:32:04,120 --> 00:32:07,720 All right, recipe of the week. And you've got a fucking doozy 680 00:32:07,720 --> 00:32:10,120 for us this week, Yeah. Mate, I'm taking it back to a 681 00:32:10,120 --> 00:32:13,840 bit of homestyle cooking this week and we're doing the good 682 00:32:13,840 --> 00:32:17,280 old midweek feed the spaghetti bolognese on the smoker. 683 00:32:17,480 --> 00:32:22,200 Spaghetti Bolognese was a go to my entire life as AI can't be 684 00:32:22,200 --> 00:32:24,640 fucked dish still. Is mate, I'll get home late 685 00:32:24,640 --> 00:32:26,880 tonight from filming and the girls are gonna have some of 686 00:32:26,880 --> 00:32:29,720 this which the wife hopefully won't burn and they can have it 687 00:32:29,720 --> 00:32:31,800 for their dinner, but. You're gonna elevate it. 688 00:32:32,080 --> 00:32:36,040 Yeah, I mean, the first time I ever saw all this was on a BBQ 689 00:32:36,040 --> 00:32:38,680 page a few years ago. And I believe it was the the 690 00:32:38,680 --> 00:32:41,360 Butcher's Axe Boys did a version of it. 691 00:32:41,360 --> 00:32:44,200 So basically what it is is you've got your classic 692 00:32:44,200 --> 00:32:47,120 bolognese ingredients and instead of just combining them 693 00:32:47,120 --> 00:32:49,440 all I've gone. And what I've done is I've taken 694 00:32:49,440 --> 00:32:52,720 the meat, I've added a bit of Zach's Smoke Show, black 695 00:32:52,720 --> 00:32:56,240 Hawaiian bit of this seasoning, and I've got the beef mince and 696 00:32:56,240 --> 00:32:59,000 the pork mince in the bowl. I like to go about a kilo of 697 00:32:59,000 --> 00:33:02,360 pork to 500 grams of beef. And I've sort of just formed 698 00:33:02,360 --> 00:33:05,040 that into a big meatloaf. We've left that up and we're 699 00:33:05,040 --> 00:33:07,840 gonna put that in the smoker with a tray underneath it. 700 00:33:08,160 --> 00:33:10,440 And while that's in there getting a bit of smoke going on, 701 00:33:10,440 --> 00:33:12,040 we're gonna actually build our sauce. 702 00:33:12,040 --> 00:33:15,640 I like to keep my Bolognese pretty traditional and it's got 703 00:33:15,640 --> 00:33:18,280 a lot to do with my mum's homestyle recipe. 704 00:33:18,280 --> 00:33:21,200 So I've got brown onion and garlic in the pan. 705 00:33:21,200 --> 00:33:24,040 We've used some beef tallow there, sort of cooked it till 706 00:33:24,040 --> 00:33:26,720 it's a little bit translucent. Then we've added our really 707 00:33:26,720 --> 00:33:28,760 finely chopped carrot and celery. 708 00:33:28,840 --> 00:33:30,960 I think that's the secret to a good bolognese, you've got to 709 00:33:30,960 --> 00:33:34,400 get those veggies really small so they lose their crunch. 710 00:33:34,560 --> 00:33:37,480 Then we've gone in with a shit load of oregano leaves. 711 00:33:37,480 --> 00:33:40,880 We've deglazed the pan with a bit of white wine and some beef 712 00:33:40,880 --> 00:33:42,560 stock. We're sort of just mixing that 713 00:33:42,560 --> 00:33:45,640 till it softens up a little bit. Then we've added in some some 714 00:33:45,640 --> 00:33:50,080 Rosella tomato soup that was my mum's trademark and then also 715 00:33:50,080 --> 00:33:53,440 some Italian tomatoes. Now next time you buy tomatoes, 716 00:33:53,520 --> 00:33:54,720 just look at the back of the can. 717 00:33:54,720 --> 00:33:56,720 Don't be scared to buy the expensive brand. 718 00:33:56,720 --> 00:33:58,080 That one. There's a little bit more. 719 00:33:58,280 --> 00:34:02,760 You read the ingredients on the back of that can, 99.9% tomatoes 720 00:34:02,760 --> 00:34:04,240 and a little bit of salt and water. 721 00:34:04,560 --> 00:34:08,560 You get the cheap tolls Woolies ones that usually only about 65% 722 00:34:08,560 --> 00:34:11,560 tomatoes and the rest is water. So you're actually getting more 723 00:34:11,560 --> 00:34:13,239 bang for your buck with these ones. 724 00:34:13,239 --> 00:34:15,000 Yeah, that's just my little tip of the day. 725 00:34:15,000 --> 00:34:17,639 So what we we've done now we've put all that sauce once it's 726 00:34:17,639 --> 00:34:22,320 come up to the boil in the the foil pan and put that underneath 727 00:34:22,320 --> 00:34:23,920 the meat. So what's happening now? 728 00:34:23,920 --> 00:34:27,920 All those juices are falling out of the meat into the sauce. 729 00:34:28,159 --> 00:34:31,480 Once we've got a beautiful bit of smoke after a couple of hours 730 00:34:31,480 --> 00:34:33,880 and the meat's cooked internally, we've then put that 731 00:34:33,880 --> 00:34:36,360 all back in the pot. I put it in the pan, but it was 732 00:34:36,360 --> 00:34:38,199 too much. It fucking overflowed 733 00:34:38,199 --> 00:34:40,719 everywhere. So I put it back in the old 734 00:34:40,719 --> 00:34:43,719 crock pot, whatever it is, and just let that go for a little 735 00:34:43,719 --> 00:34:46,000 bit longer in the smoke. I've got a couple of forks, 736 00:34:46,000 --> 00:34:49,360 busted up the meat, got a potato masher, made it bloody 737 00:34:49,360 --> 00:34:50,520 excellent. And we're just going to have 738 00:34:50,520 --> 00:34:54,000 that on some spaghetti today, mate, and let me know what you 739 00:34:54,000 --> 00:34:56,480 reckon. So you re minced that log up? 740 00:34:56,520 --> 00:34:58,320 Yeah. So basically once that's gone in 741 00:34:58,320 --> 00:35:00,720 there, you just smash it up. So it's all sort of the same 742 00:35:00,720 --> 00:35:03,720 consistency through there and the flavour it releases through, 743 00:35:03,720 --> 00:35:07,200 mate, it's just unreal. And we've actually resurrected 744 00:35:07,200 --> 00:35:09,000 the spaghetti today in the smoker. 745 00:35:09,000 --> 00:35:10,520 So how many people have done that? 746 00:35:11,200 --> 00:35:15,720 Righty out, bring her out. It's definitely not the 747 00:35:15,720 --> 00:35:19,680 prettiest thing I've cooked, but mate this is just a midweek 748 00:35:19,680 --> 00:35:21,240 wholesome hug. I would. 749 00:35:21,240 --> 00:35:26,040 Say that this is the dish that I've most eaten in my life. 100% 750 00:35:27,320 --> 00:35:30,600 and how good is bolognese sauce on top of a pizza? 751 00:35:31,160 --> 00:35:33,840 What? Bro you get a pizza and you just 752 00:35:33,840 --> 00:35:37,840 have like nothing on it. Maybe some garlic oil and then 753 00:35:37,840 --> 00:35:40,560 you you put bolognese sauce and cheese on top of it. 754 00:35:40,560 --> 00:35:42,800 Bolognese pizza will change your life all. 755 00:35:42,800 --> 00:35:45,160 Right, let's see if your bolognese changes mine. 756 00:35:45,200 --> 00:35:48,760 So it's been smoked. Smoked bolognese, baby. 757 00:35:49,320 --> 00:35:54,080 Audio Cheers. Chin, chin. 758 00:35:57,880 --> 00:36:00,800 It's good. It's just an elevation in 759 00:36:00,800 --> 00:36:04,040 flavour, you can really taste the meat and when I made it I 760 00:36:04,040 --> 00:36:06,920 thought I'd gone way too heavy on my sauce ratio. 761 00:36:07,640 --> 00:36:12,640 But no, it's on. Not even touching the spaghetti. 762 00:36:12,800 --> 00:36:17,200 I just want the sauce. All the Italians have turned the 763 00:36:17,200 --> 00:36:19,320 show off. They'd be disgusted to know that 764 00:36:19,320 --> 00:36:23,880 I snapped the spaghetti. We've pissed off the Mexicans, 765 00:36:24,320 --> 00:36:26,240 now you've pissed off the bloody Italians. 766 00:36:27,360 --> 00:36:30,080 That's great. What we're here for, it's not. 767 00:36:30,080 --> 00:36:32,400 As smoky as I thought it might be, yeah, I. 768 00:36:32,400 --> 00:36:35,440 Suppose the smoke sort of got drowned out by how intense some 769 00:36:35,440 --> 00:36:38,040 of those flavours are, but I think it just makes it a lot 770 00:36:38,040 --> 00:36:39,880 more meaty. But yeah, there's definitely 771 00:36:39,880 --> 00:36:42,320 smoke there. But yeah, give it a try. 772 00:36:42,320 --> 00:36:44,960 Let us know what you think. Well, I think it's sensational 773 00:36:44,960 --> 00:36:47,680 and it elevates a classic. Bloody oatha does. 774 00:36:47,680 --> 00:36:51,400 It also makes it take heaps longer and there's heaps more 775 00:36:51,400 --> 00:36:56,040 steps in the process to take a a simple midweek meal and make it 776 00:36:56,040 --> 00:36:57,840 harder. But hey, that's what we do. 777 00:36:59,520 --> 00:37:03,000 All right, let's move on to our fuck up of the week here, and I 778 00:37:03,000 --> 00:37:06,680 don't know what to make of it. It was posted by G Shrek, so 779 00:37:06,680 --> 00:37:08,000 we're just going to watch it. Ready. 780 00:37:08,200 --> 00:37:19,680 Yep, you little fucker. He knows what he's done. 781 00:37:20,000 --> 00:37:23,240 Bro I would turn that corgi in or slipper instantly. 782 00:37:23,400 --> 00:37:25,720 He. Says RIP the wires right out. 783 00:37:25,720 --> 00:37:28,040 One of our dogs has lost its mind. 784 00:37:28,400 --> 00:37:29,680 So what is it? What's happened? 785 00:37:29,880 --> 00:37:32,720 Well, there's a pellet grill outside up on the fence, and for 786 00:37:32,720 --> 00:37:35,720 some reason this dog decided to pick on it, reefed out some 787 00:37:35,720 --> 00:37:38,480 cords out from underneath and flipped the whole thing over. 788 00:37:39,120 --> 00:37:41,840 Now these guys are probably at work all day, coming home and 789 00:37:41,840 --> 00:37:44,040 not even knowing it's happened until they've checked the 790 00:37:44,040 --> 00:37:45,800 camera. All gone to use it a couple of 791 00:37:45,800 --> 00:37:48,520 days later, but yeah, you little bastard. 792 00:37:49,640 --> 00:37:54,080 Now what in the BBQ Crack Den backyard is this? 793 00:37:54,680 --> 00:37:56,200 Have a good look at what's happening here. 794 00:37:56,440 --> 00:37:57,520 Yeah. Yeah. 795 00:37:57,520 --> 00:37:58,800 So there's a. It's like a. 796 00:37:58,800 --> 00:38:00,440 Crime. Scene Yeah, there's some. 797 00:38:00,440 --> 00:38:03,040 Well, it is a crime scene. There's BBQ down, but there's a 798 00:38:03,040 --> 00:38:05,600 tow truck next door. Looks like there's a car hooked 799 00:38:05,600 --> 00:38:10,040 onto it and yeah, it's either late autumn or the middle of 800 00:38:10,040 --> 00:38:13,360 winter and there's some other type of BBQ there, but there's. 801 00:38:13,360 --> 00:38:15,840 Shit everywhere. If you ate BBQ at this guy's 802 00:38:15,840 --> 00:38:17,400 joint, you would need a tetanus shot. 803 00:38:18,440 --> 00:38:21,760 You're probably right. All right, that wraps it up. 804 00:38:22,000 --> 00:38:24,200 Bloody other does. Yeah, you can close this one out 805 00:38:24,200 --> 00:38:25,120 today, mate. See. 806 00:38:25,240 --> 00:38:28,680 You next Tuesday. Was that personal? 807 00:38:30,240 --> 00:38:32,200 Was that your inner bummer coming out? 808 00:38:32,200 --> 00:38:35,400 Oh. Fuck, we're, I'm getting tired. 809 00:38:36,160 --> 00:38:40,040 Like we've got meat stock on. We've been smashing these 810 00:38:40,040 --> 00:38:42,120 episodes out. We're running festivals, there's 811 00:38:42,120 --> 00:38:45,600 50,000 people going to attend our festivals in the next or 812 00:38:45,640 --> 00:38:47,480 we're right in the thick of it right now. 813 00:38:47,720 --> 00:38:50,720 We're trying to get these things out at the same time and I'm 814 00:38:50,840 --> 00:38:51,800 fucking tired. Yeah. 815 00:38:51,800 --> 00:38:54,400 Some bars have put Easter amongst it all too, so there's 816 00:38:54,400 --> 00:38:57,240 lots of days off that slow down the supply chain and all that 817 00:38:57,240 --> 00:39:00,400 sort of thing. And yeah, good times. 818 00:39:00,400 --> 00:39:02,280 Well, we're. Still smashing through the 819 00:39:02,280 --> 00:39:04,040 episodes. We still haven't skipped a beat. 820 00:39:04,040 --> 00:39:07,760 We're still running festivals. We're trying to juggle business, 821 00:39:07,760 --> 00:39:10,680 family. You're trying to juggle work. 3 822 00:39:10,680 --> 00:39:12,560 girls. New house. 823 00:39:13,040 --> 00:39:16,640 I've got a grandson now. So look, it's a, it's a 824 00:39:16,640 --> 00:39:19,520 challenge and a struggle, but obviously we love doing this, 825 00:39:19,520 --> 00:39:22,760 which is why we keep doing it. So any support that you give us 826 00:39:22,760 --> 00:39:25,560 with likes, shares, comments, it goes a long way. 827 00:39:25,680 --> 00:39:28,240 We do really notice the people that give us likes and shares. 828 00:39:28,400 --> 00:39:30,800 And I got the shits the other day because I was laying in bed 829 00:39:30,800 --> 00:39:32,800 with my wife and I heard your voice. 830 00:39:32,800 --> 00:39:34,960 Come on. So our reel has come up in her 831 00:39:34,960 --> 00:39:36,960 feed and she's fucking flicked away. 832 00:39:37,000 --> 00:39:38,520 Yeah. My wife, she didn't like any of 833 00:39:38,520 --> 00:39:39,200 our stuff. She. 834 00:39:39,200 --> 00:39:41,960 Didn't like it. I'm like the least you can do is 835 00:39:41,960 --> 00:39:45,360 like it before you flick away. Yeah, like he's like, but just 836 00:39:45,520 --> 00:39:47,160 double tap. That's all it takes now. 837 00:39:47,160 --> 00:39:49,080 It's really easy. It costs you nothing. 838 00:39:49,520 --> 00:39:52,160 And if you get the opportunity, leave a comment, because I think 839 00:39:52,160 --> 00:39:54,440 the comments are now the most important thing in the 840 00:39:54,440 --> 00:39:55,920 algorithm. They want to see people get 841 00:39:55,920 --> 00:39:58,000 triggered in the comments, yeah. Bloody oath so. 842 00:39:58,000 --> 00:40:02,400 Sometimes we're guilty of trying intentionally to trigger people 843 00:40:02,400 --> 00:40:05,680 in the comments just for a bit of fun and people get so cranky 844 00:40:05,680 --> 00:40:08,120 in the comments, but that's that's what goes viral. 845 00:40:08,120 --> 00:40:10,040 That's it. You want to sponsor the show or 846 00:40:10,040 --> 00:40:13,200 whatever, jump in the DMS. But yeah, like, subscribe. 847 00:40:13,600 --> 00:40:14,680 See you next Tuesday.