70 mother fucking 9. That's what we're up to.
Yep, 79. Is that your birth year?
78 That was the last. 1 you could have fucking how's that?
What you put a reel up a couple of weeks ago you were just like
look at me, I'm only 32 and that was the main comment.
Just like holy shit old dudes only 32 and the best one is the
cheesecake. There's like 100 comments saying
old mate reckons he doesn't like desserts.
That's 'cause I'm fat. Assholes.
My daughter got me with a real good one the other day because I
had to put my age in. It was one of those ones where
you scroll, and because it's 78, I'm just scrolling and
scrolling. She's like, holy shit, you're
from the olden days. Yeah, I just had to keep
scrolling. Like a pokey reel.
Righty O episode 79. 79 of the under seasoned BBQ show welcome.
We're very happy that you've come along for this wild smoke
fueled. Ride Our intros are pretty shit,
but you know who's aunt? This guy's.
Hey guys, it's Kyle from Kyle Fried Chicken and BBQ up here in
frosty London ON Canada and you're watching the under season
BBQ show. Yeah, we are.
Thanks, Karl. So that's Kyle himself from
Kyle's Fried Chicken and Foot Massage.
He is a pitmaster from London, ON Canada and he was #12 on our
list of top 50 BBQ joints outside of the USA.
So the funniest part about this is Kyle sent us a heap of merch
a couple of weeks ago and the merch that came in my size I
sent home to my brother to take the piss.
So my brother's name is Karl. Karl.
Do you know how many people can't fucking say Karl?
And he just has been called Kyle his whole life?
So now he's gonna be walking around with hats and T-shirts
that just say Kyle's. Just to make it extra confusing
for everyone. Exactly right.
Alright, so we featured Kyle on the show a month or so ago and
he was battling the weather and recently he sent us this video
too and not much has changed. No, he's still battling the
weather. Not so much so, but at least
there's a bit more daylight there this time of year.
It's crazy though. It's foreign bro, like the
Australian mind cannot comprehend this.
It's hard enough being a pit master without dealing with five
foot of snow. Yeah, that's exactly right.
All right, crazy times. He needs that roof.
Bloody oath he does. All right, what is in this
episode? Righty O on this episode we have
the pleasure to help reveal the bomb of all smokers.
We've also got some royalty in the DMS for Rate My Barbecue,
and we've also got a really cool BBQ trailer from Brazil.
OK, so what's the pit builders? We're going around the world,
baby. All right, let's start off with
the dishes of the week. And I'm wearing their T-shirt
actually right now. And this is Black Cactus BBQ,
the number one barbecue joint outside of the USA according to
us. And they have reinvented their
take on pulled pork. And this is their whole hog
style pulled pork. Amazing.
I need to no more, so it's a. Combination of Berkshire
heritage pork belly, Berkshire heritage pork collar.
It has mojo spiked crackling in it and mojo spiked pork bone
broth, all those four things together.
That's the basis of their pulled pork.
But in the past they used to dress it in their house hot
honey vinegar sauce using smoked garlic encho Chipotle honey and
apple cider vinegar. But that's the past.
Yeah, I mean, these techniques are really simple.
I reckon everyone will be doing this soon.
Well, once you've mastered that, you now need to master this,
they say. Over time we've started to
question that the quality of the pork doesn't need to be masked,
it deserves to be the focus. So they've now split the sauce
into two separate elements. The hot is a rich pork bone
broth made from smoke trotters and bones layered with cumin and
garlic. And the fresh is a vibrant
dressing of orange juice, lime, oregano, olive oil and fresh
garlic. Right, Michelin's got to be
knocking on this door soon, eh? So.
The result is something, they say, that feels more honest to
the pork. It's less heavy, more
expressive, letting the quality of the meat come through while
still delivering layers of flavour.
Well that's the thing, I think that's what gets lost in a lot
of guys BBQ journeys. You're really just trying to
find flavours that help the meat sing if.
We're talking traditional American BBQ.
I would say in the past, the quality of the pork is not as
good as what Berkshire pork or what we can get today and they
probably had to use the dressing for the pork to kind of mask it
a little bit, but no more. Yeah, and obviously the origins
of BBQ are using the cheaper, less quality cuts.
So yeah, this is new future school, correct?
And this is double layered. Yeah.
So a hot and a cold. Yeah, right.
It's wild. It's real wild.
I mean, I love the old hot cold sensation.
I used to love getting a shot of cold brew, then laying a hot
shot of espresso over the top, and you drink the cold brew
through the hot shot. And it was just another level of
experience. Well, this proves that there's
also levels to the game in barbecue, and they keep proving
it with things like this. They're reinventing pulled pork.
Yeah, they are. The boys, all right.
And not to be outdone, from one top line barbecue joint in the
UK to one of the very best joints in the USA, John Bates at
Interstellar sent us in this one.
And Interstellar is the number six barbecue joint according to
the Texas Monthly. And this is their Frito pie
sausage. Amazing.
We'll be bumping shoulders with Mr. Bates this weekend.
So good times. So he says it's everything you
love about Frito Pie packed into a sausage.
It's an all pork link loaded with Fritos, chili spices,
beans, corn, poblanos, cheese, bacon and a blend of chili.
Yum. It looks outrageous, right?
Sensation. So they also have a Cabasa and a
Polish link on the menu. Do not walk, run.
Yeah, how good's the photography though?
You reckon Ben Yanto's responsible here?
I'm not sure who does their photos, but I will say this
about John Bates Interstellar. His BBQ, top of the line, his
artwork, whoever does that, and I think it's Brady, it doesn't
get any better. Just the the look of his graphic
design and then on top of that, the photography, it's like he
ticks every box. Some people might be able to get
their BBQ right, but they get their marketing wrong and some
people just overlook some things that I think are important.
Photography's one, graphic design's another and the quality
of the BBQ. Obviously there's other things
like fit out and ambience and all the rest of it, but whatever
this guy touches is perfection. He's earned himself a Michelin
star because of his menu, because of his restaurant.
So he knows what it takes to be the best.
So he knows that every aspect of his business for it to be the
best, needs the best to touch it.
So he, you know, if he can't do it himself, I mean, if he's
anything like me, he might be able to do something really
well, but he sucks at taking photos.
So you outsource that. You get the best that you know
of to take your photos to complement what you're doing.
But. He also knows what looks good
too. Exactly.
Right. I mean, there is a difference
though between knowing what looks good and making it look
good. And that's how you pack a
sausage, by the way. Bloody oath it is.
All right, on to the next one and those two are a tough act to
follow but this one was sent in to us by Twisted Ribs and they
are from Leicestershire in the UK and he calls himself a BBQ
freestyler. Oh yeah, for.
For the. Freestyler.
He says technically it's still a spice bag, but switching out the
chicken for steak. Yum, I'll say.
That again, it's an Irish spice bag but he is switching out the
chicken for steak. It's a quick cook on the flat
top at high heat with steak, sliced Peppers, garlic and
shallot. I.
Like this idea because you're not having to worry about that
protein being cooked all the way through.
So if you're cooking it all at once like he is, it means you
can keep your Peppers quite al dente and not having to cook
them all the way through while you're waiting for the chicken
to cook. Bit of crunch in the Peppers
mate. Or the capsicums.
I'm all. About that.
So to that he adds cooked skid on fries, then tosses them into
a bowl with their magic spice dust blend and plenty of it, and
then tossed again. Yum.
He finishes it with red chili and chopped coriander, which he
says is optional and breaks with tradition, but that looks great.
Yeah, but I mean, that's what you do.
You take something that everyone's doing and doing quite
well, and you put your twist on it.
I mean, a few weeks ago we featured Big Red's version where
he just put all his popular proteins in amongst the spice
bag and it looked great. Yeah, it did.
So then he says you add a Curry sauce of your choice, either
Chinese katsu or chipper, and pour it all over.
Sit back and enjoy. Hell yeah.
When we did the spice bag on our show, a fair bit of feedback was
next time try some of that Japanese Curry that you get in
the Asian section. Gonna do it.
Oh, that's what he says. There's katsu one, there's a
Chinese one or a chipper one. I'm assuming most people would
be buying them like we did. Yeah.
You wouldn't be making your own, would you?
No, no, I wouldn't imagine this is a staple in a lot of fish and
chip joints over there too. So there's probably, I mean, you
can probably get a tub of it from the fish and chip shop too.
He says obviously it all work to treat.
If you haven't experienced an Irish spice bag, you need to try
this. Bloody oath you do.
We were impressed with our first one.
I've just started to see it pop up everywhere.
It's like the new viral sensation Irish spice bags and
you knocked up one in the studio, albeit with packaged
products and it was still sensational.
Yeah, but touching on that, they're popping up everywhere
except fucking here. Where we are, we still got to
cook our own. There's like 3 in Perth, yeah.
Bloody 03 good ones too all. Right, so I went stalking on
twisted ribs as Instagram and this guy can hang.
This is a loaded sourdough. It's fresh garlic, fresh olive
oil, brushed and then griddled on the sourdough with a warmed
cranberry sauce topped with chili Diabol beef skirt.
Yum. And that's topped with asparagus
wrapped in smoky, streaky bacon, roasted vine tomatoes, grated
Parmigiano Reggiano, chopped parsley and finished with a
black currant drizzle. Quick and simple, he says.
Handheld crispy, crunchy awesomeness.
Yeah, real fucking simple. It's like a steak bruschetta on
roids. And this was sticky tamarind
chicken tacos with edamame, soya beans, Pickled cucumber and
finished with a cheeky drizzle of Angus and oink Voodoo mango.
It's an Asian Caribbean fusion that he said is pretty good.
It looks better than pretty good.
Yeah, those flavours are popping, aye.
Pretty cool. This is him.
He goes by the name JD. He's got a real name, but
everyone calls him JD. Go and give him a follow at
Twisted Ribs for some exceptional cooking ideas.
Hell. Yeah, we love.
It all right. This next one was sent in to us
by Brad Palmer and he's the pit master at Black Bear Barbecue in
Sydney, Australia and he's turning out some of the best
looking platters in Australia. Yeah, he loves a platter, this
boy. So he said Isaac eats a lot,
who's a pretty big deal in Australia, and he's a verified
foodie creator and he came in and that was all the excuse that
they needed to whip up a platter like this and it looks great.
And The thing is, with Isaac, he probably ate that whole fucking
thing. There's a competitive eater,
isn't he? Competitive eater.
He's also a food reviewer but I think he gets right into the
fasting too so. But I think he'll fast for like
3 days and then eat on the weekends.
I might have that wrong. But yeah, he's been around.
I think we featured him really early on in some of our
episodes. And he was quoted as being
Australia's first official food reviewer on Instagram.
Yeah, I think they categorized him, didn't they?
I. Think so, yeah.
But I mean, he stood the test of time.
He's still getting out there. He does a lot of work, work with
restaurants. I mean, he's helping build other
people up around him as opposed to just being one of those guys
that shows up for free feeds, gives them a review and then on
to the next. He actually spends a lot of time
going back and forwards to places doing partnerships and
very unbiased reviews and that sort of thing.
But yeah, loves a feed all. Right, while we're on the
subject, Brad's platters. I've seen these in the flesh,
I've eaten them and it's not camera tricks.
His platters are really bright and colourful.
Brad can hang. I've literally drawn that
platter on the right 2 for the updated version of his
caricature. Oh, is this a secret A.
While ago I used to make little avatars for all the pit masters
and that and Brad wanted me to update his for more so his
platter side hustle. So I had him not just standing
there but holding a whole platter.
And this one here on the right was the was the reference I used
because it contained a lot more of the sort of different things
they offer. Like Black Bear's one of the few
places around that regularly offer barbecued lamb Shanks and
things like that. I love the way they do their
pork belly there because they just use like a savoury salt and
pepper rub and almost do it brisket style.
And yeah, good times. Yeah.
And these? Are some of the most colourful
platters that you will see anywhere.
That's it. And Brad's also got a good knack
for taking the photo too because I've seen him standing up on the
table taking the photo and then someone else from the shop will
take the photo from the same spot and they are just polar
opposites in quality. He's got the touch bloody oath
he does. With the platters and the
camera. Congratulations, this is great
BBQ hell. Yeah.
All right, next. This one was posted by Venomous
Jock 3 and they say this weekend I made my first pastrami.
It was a prime brisket from Costco, about 13 lbs pre trim.
There was a big gash in the brisket that he didn't notice
when he bought it, but he persisted.
Yeah, he's done pretty freaking well.
He says he trimmed it and then brined it for 11 days.
He followed a Meet Church video and after the 11 days he washed
it off, seasoned it with just black pepper and smoked it just
like a normal brisket. Amazing, he says.
It was absolutely amazing and it looks every bit as good as he
describes it. That's what I would say.
Bloody oath, if you following Matt Pitman's recipes, you're
gonna win. He said one thing though that he
will change next time is to leave a little extra fat on the
top. He said the fat broke down
during the brining and then rendered down during the smoking
and he ended up with a very thin layer of fat on the top.
But when he ate it, he said the fat was amazing and he wished he
had more of it. Yeah, bloody oath.
I mean, I do love a nice fatty bit of brisket at times.
That looks beautifully rendered. Yeah.
Well done, Meat Church. Meat Church.
Come on, what was he #3? On our list, he was.
Three on our list behind Aaron Franklin and obviously Daniel
Vaughn. Meat Church has done so many
recipes, so well done too, that it's like a body of work that he
has put on YouTube for free. And people still to this day are
following his recipes, learning and nailing their barbecue on
the first go. That is wild to me.
Yeah, bloody. This is the guys first go.
Yep, so sick. I've been a disciple of YouTube
for a long time now and if anyone ever asked me how to do
something like have you tried youtubing it?
All right, we'll move on to the next one.
This one was posted by Robert Silva and they are delicious.
Smoked Osabuko in Moroccan spices, garlic and lemon.
Perfect juicy, smoky flavour. What are we looking?
At we are looking at some beautiful, I mean look at the
colour of those also Bucco's. The meat has shrunk down
beautifully around those shin bones and I didn't pulling them
out and all the marrow just falling out into that, into that
juice. He said no recipe, he just
rubbed the meat in a homemade razeled nut spice mix and then
salt and and then smoked in an offset smoker on a rack at 275 F
for about two hours. So sick.
So after he smoked them, he removed them from the rack,
returned the meat to the tray with his favorite stock mixture,
and then smoked them for another hour covered in foil.
Done, he says. It's like when you wrap up the
beef shin and put beer or stock in there, it just braises to the
finish line, doesn't it? Yeah.
Well, you've done it with beef shin.
You know, you've put a whole beer in with the wrap and the
beef shin, and this is very similar.
You're kind of getting the best of both worlds, right?
You're getting the smoke flavour from smoking them and a little
bit of the texture and then you're braising them as well and
that kind of creates that fall off the bone tenderness.
Yeah, well, you're putting the moisture back in by doing that
too. So whatever's come out during
the smoking process, which you know, Also Buco can dry out a
bit if you're not careful. That looks absolutely cracking
but those bones giving me PTSD flashbacks.
Of when you did the beef shin, no.
No, no. So years ago I worked in a
restaurant and we did also. Buca was a special and I took a
heap of the leftovers home and, you know, ate some, gave the
bones to my dog. My dog loved it.
Anyway, a few weeks later I've gone out to mow the lawns.
I can also Buco bones hiding amongst the fucking grass
straight into the corner of my shin Braille.
It busted me open, split me open.
A beauty I'd only had myself to blame.
It's the last thing you think is coming back at you.
Bloody oath mate. You just see this and then you
look down and you're you're on one knee with a with a squirt
coming out of your shin. Oh dear.
All right. Robert Silva.
Well done. The best of both worlds.
Smoked and braised. Hell yeah.
I've got to do some more ASA Buko because I haven't done a
lot. Yeah, bloody I've done.
I've done the full shin but I haven't sort of done it like
this. Yes, sick.
We nearly need to give this method a try on the show I.
See a lot of people doing them and they do look a little bit
dry and I don't know whether this is the right method or
whether wrapping them is the right method, but I I haven't
tried it, I don't know I reckon. This is a pretty good idea.
All right, let's move on to some news and remember this.
This was a sketch by Saucy Luke's Craft BBQ given to Titus
smokers. I do remember this bad boy.
So what is it? It's a sketch of A.
Sketch of a giant big thousand plus gallon offset smoker and
he's decorated like a World War 2 bomber.
Right. Well, that was the sketch.
That was the sketch. Titus smokers went to work and
look what arrived, they said Delivery day.
It's custom from the router to the tutor.
Look at this. Somebody come and look at this
look. At this, somebody come look at
this look. At it.
Just look at it. Amazing.
What can I mate? So sick.
We've sort of had the pleasure of watching this thing develop
too. They've been sending us and
tagging us in a lot of the process.
And how sick is it it looks? Absolutely awesome.
So this is it. These are the photos, all
finished and painted in the shop before its delivery.
It's a home run, Luke said. If you want the tightest, you've
got to get the tightest. Yeah, that's it.
This. Fit is five years of hard work
paying off, so he's been slogging away at this BBQ.
Came hoping to own something like this one day and this is
his reward. Yeah, and I watched the photo of
the guy painting the mouth and the eye on the front of the
smoker too. He used a lot of masking tape
and hand spray painted it. Another smoker going down the
route of getting something sick and custom.
Well, we love the detail work too, with the painted logos that
he's put on the firebox and you don't see that very often.
You know, it's super cool, man. People are pimping smokers.
Oh that's it man, it's just anything that you care about.
You should make it look heaps cooler.
You like the new Tuttle? You need to throw some fucking
tantrums bro. I'll just wait.
I'll just throw tantrums at me kids mate.
All right, go check them out Titus Smokers.
They are also on YouTube as well.
But they have built a fantastic pit for Luke.
Yeah, Saucy. Luke's out of Phoenix, AZ Check
them out. All right, let's move on to some
talking points here. And this one was forwarded to us
by Josh Hodge, and it's been doing the rounds on a few
Facebook share pages. I've got no idea where it
originated from, but it was captioned.
Just thought I'd share my latest brisket, done for my boss's
son's 18th birthday party. I know it's purely cosmetic, but
I've been experimenting with ways to get a good smoke ring.
Safe to say I'm happy with the results on these two.
Yeah, I think he's gone down the route of applying something in
the rub that actually helps penetrate that colour.
I mean, I know years ago I was talking to Chet about, you know,
the use of, there's certain, I guess, rub ingredients that are
banned in competition because it does give an artificial smoke
ring. But yeah, this doesn't look like
actual smoke has done the work, and it almost looks liquid.
Well, I will say the brisket itself looks like cork that's
been sitting in the sun. Yeah, that's it.
She's dry. But the smoke ring is crazy and
there's no explanation about how they went about doing it.
They didn't leave any comments, but my guess is maybe it's been
pastrami but not left long enough in the soak for it to
penetrate right through the meat.
Yeah, that makes sense. So I could be wrong, but if
you're watching this at home, what do you think?
Maybe it was a dry brine too, like you say, like it's some
sort of ingredient in the dry brine that has penetrated the
meat, but it's not uniform. So at first I thought it might
be some sort of injection, but I don't know.
Yeah, not sure if you know, let us know so.
Maybe it's been corned or brined or it's a dry brine or it's
nitrates. We don't know.
If you know, let us know in the comments.
Yeah. That's it all.
Right, Speaking of weird briskets, jeans are weird.
Posted this one. What are we looking at here?
We're looking at a brisket that is not visually appealing on one
side at all. There's a few bits sort of gone
brown and I'm not sure would you just trim that off or?
It's a beautiful looking cut of meat though.
Right. It looks like a brisket that's
been kryvacked and they're freshly opened it out of the
packet. He says good or bad, cook or
toss. He says it doesn't smell the way
rotten meat does when it fills a room with regret.
That's his, that's his words. But what he's saying is it
doesn't smell well. That's usually a clear
indication that it's not bad or too far.
Gone. Well, pretty much everybody in
the comments universally said they've got no issues, just go
for it. And it looked to be the result
of a slightly imperfect cry back.
OK, vacuum seal. Yep.
Yeah, cool. Nah, look, I'll just trim off
some of those poo brown looking ones and and go for it.
Right, well in the comments he says thanks all, probably fine,
I'll report back if I die. That was 10 days ago and at the
time of filming he isn't reply. Well, two things.
He's either dead or he's died. He didn't report back.
I know. So if he didn't report back, it
means well he. Did say he'd only report back if
he died, so if you really think about it, not reporting back
means he didn't die. Yeah, but if you really, really
think about it means he can't report back because he's
actually dead. But we hope you're not.
So I had. To go research it 'cause I was
generally interested because if you've been around BBQ for long
enough, you open some meat. Sometimes it smells a bit funky,
sometimes you question the colour or certain bits on the
meat. This is pretty common if you've
been around BBQ for a long time. It's kind of like developing the
knowledge of what is good and what's not good.
Yeah, that's exactly right. It's like the first time you
know, you go and get some real chicken that's not sold from the
supermarket. Like you get some farm gate corn
fed chicken or something like that and it it smells because
it's real chicken. It smells like chicken meat
that's been fed corn it's whole life.
It's just like it's not an off smell, but because usually
you're not used to chicken having a smell because you've
just got the water injected shit from Kohl's or whatever.
Yeah, it takes some getting used to.
So the discoloration, let's talk about that.
It's most likely caused by myoglobin, which reacts to
oxygen dictating the colour of the mate.
So the way it works is lots of oxygen equals bright cherry red.
Zero oxygen is a dark purplish red.
But if you get a tiny bit of oxygen due to the cryovac, it
can be a grey brown, which is like the awkward ugly middle
ground, yeah. I mean, it might have been that
just the cryovac didn't suck all of the air out and it's sort of
just been kept in the smallest of air bubbles inside the bag.
But yeah, I mean, let's go. So apparently it's called
blooming, and I didn't know this, but that grey brown color
is usually temporary. So when you cut open your cry
back bag and you let the meat sit on the counter exposed to
the open air for about 30 minutes, it'll bloom and it
should turn back into that bright cherry color.
Yeah, right. That'd trip you out though,
wouldn't it? If you didn't know.
So for me personally, right, if it passes the smell test, that's
what actually matters for me. Yeah, but I'm a baby and I'd
probably cut that off just to be.
Just turn it into mince mate. But I am a baby.
The weird looking parts for me they go.
But the ultimate test for me, whether I cook it or not, is the
smell test. Oh mate, it's nothing a bit of
salt won't fix. You've got to get.
Past that bit of cryvac Ness to it.
You know when you open the first open a cryvac packet you're like
oh OK there's a bit of funkiness to this.
But after 5 minutes once it's all sort of like past, if the
meat still has a terrible smell to it then I'm I'm out mate.
It's mind over matter. I remember a few years ago I
harvested some tomatoes I grew myself and put them all in the
slow cooker as I went to check on it once it started heating
up. I'd thrown in a hyper homegrown
basil too, and all these caterpillars trying to crawl out
of the out of the slow cooker. Oh fuck.
Got a few of them out, kept cooking.
And anyway, when I went to finish the soup it was full of a
few little dead caterpillars on the tops.
All I did was hit it with the soup wand.
Blitz them up. Fucking protein in it did the.
Kids eat that. We all ate it.
Are they going to find out about this on the show when they watch
it? Maybe you ate caterpillars?
But no, you know you. Caterpillar soup.
That's it. You'd be surprised how many bugs
you've probably eaten, but. We featured a bug bloody
sandwich on the show last week, didn't we?
Yeah. That's it, they reckon you eat a
few spiders in your sleep every year.
I looked that up and apparently it's a myth because I was trying
to convince my daughter of that, but she's got Gemini now.
Called out my bullshit and looked it up in the car and I
was wrong. Yeah.
Right, I don't know, I I'd trust a a Chinese whispered urban myth
any day over AI. All right, this next one was
posted by 4th Gen. 4 runner and they say what does my fridge say
about me? It says I'm fucking jealous and
I'm coming for it. No, you're very organised and
you've got some very nice home kill hookups, I think.
Yeah, it looks like they bought a Hulk out.
Yeah, bloody oath. So AZNM said you're not going to
be iron deficient anytime soon, and Batgirl said you have a
generator, I hope. Yeah, bloody ice.
And milk chocolate said you're either a tiger or a lion.
Liger, A Liger, all right. Let's move on to rate my BBQ
with the number one BBQ raiderer.
You've become so popular at this and your opinion so valid that
some heavy hitters are starting to reach our DMS. This is
starting to backfire on us. I can.
Either this. Talk so much shit.
Real legit proper BBQ joints are sending stuff in.
These are some of the most established joints in Texas.
You know, these guys have been cooking longer than I've
probably been alive. All right, so just to reiterate,
we have no right to be scoring these platters, but they sent
these in to us. We didn't just pull them up out
of nowhere. This is Schultz's pit room in
Seguin, TX and they have sent you in this platter.
Yeah, righto. Hang on, hang on.
Ready, ready. What you're looking at is
brisket with a house made all beef sausage and two cheese,
jalapeno sausage, smoked and grilled half chicken, Maple
glazed pork ribs and two smashed brisket burgers.
And it's served with dressed buttercorn Pinto beans with
quartija cheese, loaded tater casserole and brisket green
beans. Wow, very traditional Texas
platter. This one or obviously the smash
burgers and the half chicken aren't really that traditional,
but I mean everything else looks pretty down the middle with the
sides and the sauces and not taking away from it at all well.
Hang on before you give them a score.
Not to influence you in any way or anything, but they say love
keeping up with the show. They watch us sick.
Right eye. What are we going?
This is a Texas institution, this place.
Bill Dumas worked there, Yeah. No pressure at all mate.
Look, it's got to be a 9.5. Righty, a huge score.
Another monster score, but. What about Seguin?
How spoiled is Seguin though bro?
I mean, if you're not at Schultz's, you're around the
corner at the Burnt Bean. They're pretty lucky in that
town, they. Are so damn lucky it's a.
Small town outside of like San Antonio in between Austin and
San Antonio somewhere and these BBQ joints are putting that town
on the map. Yeah mate, I literally just
googled it to make sure we didn't have our wires crossed
and it is not a large town at all.
But previously they were famous for the big.
Pecan. Yeah, they're famous for the big
pecan and fucking awesome BBQ Schultz's love you bro.
Huge. Score by the way, you all right,
meet the pit master here. And this one was sent in to us
by Carlos Diaz from CAD Smoking. It's either CAD Smoking or CAD
Smoking in Brazil. And this is his brand new
Dorretti trailer smoker. And it's wild.
He says where I go, people stop to take pictures.
What are we looking at? Are we are looking?
At one of the slickest trade-offs setups I've ever
seen, you've got a nice little offset smoker on the back with a
warming cabinet. We've also got a fucking Ferris
wheel on the front, which I'd like to see what he cooks on
there. But yeah.
All right, So de Ready BBQ is a Brazilian company that
manufacturers and sells equipment focused on American
BBQ as well as traditional South American grilling and they are
located in Santa Katarina in Brazil.
This is really cool. So he says it's customized
inside and out. It has its own Ferris wheel and
wicked paint job by Valhalla Custom Paint.
So sick. Nice thick clear coat on it too
to finish it and keep it protected.
He said. I believe this style is the
first of its kind in Brazil, and I don't think I've ever seen a
smoker and Ferris wheel trailer combo before anywhere in the
world. No.
And I mean, the reason he's got the Ferris wheel on there is
he's obviously plans to use it. So just to recap, it's a trailer
smoker. It's got a custom paint job,
which is wild. It's got a holding box on top of
the smoker. It's got storage bins for wood
and tools, and it's got its own built in Ferris wheel.
And I know what some people are thinking, the Ferris wheel's a
bit of a gimmick. It's definitely not.
Once you've seen them in action, they are cool and functional as
hell. I've lost count of the people
that have seen these Ferris wheels on social media and go,
oh, that won't cook. That's never gonna cook.
But we are gonna show you that this is not a gimmick.
No, it's certainly not. I mean, we've seen them in
action. So this is Carlos Diaz, the
proud new owner of this amazing custom rig.
And these wings, they don't look gimmicky to me.
He says he uses the Ferris wheel to cook the wings and beef ribs,
but he smokes the wings first in the smoker and then finishes
them over the charcoal on the Ferris wheel.
Yes, so sick, so good, 'cause I mean, that's valuable real
estate in a smoker. So if you can do it like this
while you've got briskets and pork ribs and everything else
which cook better surrounded by smoke and not live fire, then, I
mean, this guy's the winner at the end of the day, Yeah.
You can't deny those wings don't look fantastic and they're
smoked and then cooked over the charcoal.
Yeah, we're all fans here of the double cooked wings.
I mean we did smoked and fried the other week and smoked and
crisped up over open fire neck level.
He. Says at the festivals I'm
invited to, it's become a trademark and people say my
slogan call for the Tulip. Champagna, Tulipa, he.
Says sorry if there are any spelling errors, I'm using a
translator so we have to look it up.
Tulipa difrango refers to the mid joint wing.
So when I think they say call for the Tulip, maybe they're
saying and call for the wings. Maybe, but I googled it too and
Alex Pierre, I think the Brazilian UFC fighter, he says
choppa now, which means bring it on, OK, I think.
That. Was he'd popularized it, Yeah.
So it might mean bring on the chicken wing.
All right, I have no idea what call for the Tulip means, but
CAD BBQ go and give him a follow.
Great looking pit and great to see people doing unique things.
Bloody ice, and if you say it wrong, you might end up with a
bunch of flowers. Tulips.
All right, recipe of the week. And you've got a fucking doozy
for us this week, Yeah. Mate, I'm taking it back to a
bit of homestyle cooking this week and we're doing the good
old midweek feed the spaghetti bolognese on the smoker.
Spaghetti Bolognese was a go to my entire life as AI can't be
fucked dish still. Is mate, I'll get home late
tonight from filming and the girls are gonna have some of
this which the wife hopefully won't burn and they can have it
for their dinner, but. You're gonna elevate it.
Yeah, I mean, the first time I ever saw all this was on a BBQ
page a few years ago. And I believe it was the the
Butcher's Axe Boys did a version of it.
So basically what it is is you've got your classic
bolognese ingredients and instead of just combining them
all I've gone. And what I've done is I've taken
the meat, I've added a bit of Zach's Smoke Show, black
Hawaiian bit of this seasoning, and I've got the beef mince and
the pork mince in the bowl. I like to go about a kilo of
pork to 500 grams of beef. And I've sort of just formed
that into a big meatloaf. We've left that up and we're
gonna put that in the smoker with a tray underneath it.
And while that's in there getting a bit of smoke going on,
we're gonna actually build our sauce.
I like to keep my Bolognese pretty traditional and it's got
a lot to do with my mum's homestyle recipe.
So I've got brown onion and garlic in the pan.
We've used some beef tallow there, sort of cooked it till
it's a little bit translucent. Then we've added our really
finely chopped carrot and celery.
I think that's the secret to a good bolognese, you've got to
get those veggies really small so they lose their crunch.
Then we've gone in with a shit load of oregano leaves.
We've deglazed the pan with a bit of white wine and some beef
stock. We're sort of just mixing that
till it softens up a little bit. Then we've added in some some
Rosella tomato soup that was my mum's trademark and then also
some Italian tomatoes. Now next time you buy tomatoes,
just look at the back of the can.
Don't be scared to buy the expensive brand.
That one. There's a little bit more.
You read the ingredients on the back of that can, 99.9% tomatoes
and a little bit of salt and water.
You get the cheap tolls Woolies ones that usually only about 65%
tomatoes and the rest is water. So you're actually getting more
bang for your buck with these ones.
Yeah, that's just my little tip of the day.
So what we we've done now we've put all that sauce once it's
come up to the boil in the the foil pan and put that underneath
the meat. So what's happening now?
All those juices are falling out of the meat into the sauce.
Once we've got a beautiful bit of smoke after a couple of hours
and the meat's cooked internally, we've then put that
all back in the pot. I put it in the pan, but it was
too much. It fucking overflowed
everywhere. So I put it back in the old
crock pot, whatever it is, and just let that go for a little
bit longer in the smoke. I've got a couple of forks,
busted up the meat, got a potato masher, made it bloody
excellent. And we're just going to have
that on some spaghetti today, mate, and let me know what you
reckon. So you re minced that log up?
Yeah. So basically once that's gone in
there, you just smash it up. So it's all sort of the same
consistency through there and the flavour it releases through,
mate, it's just unreal. And we've actually resurrected
the spaghetti today in the smoker.
So how many people have done that?
Righty out, bring her out. It's definitely not the
prettiest thing I've cooked, but mate this is just a midweek
wholesome hug. I would.
Say that this is the dish that I've most eaten in my life. 100%
and how good is bolognese sauce on top of a pizza?
What? Bro you get a pizza and you just
have like nothing on it. Maybe some garlic oil and then
you you put bolognese sauce and cheese on top of it.
Bolognese pizza will change your life all.
Right, let's see if your bolognese changes mine.
So it's been smoked. Smoked bolognese, baby.
Audio Cheers. Chin, chin.
It's good. It's just an elevation in
flavour, you can really taste the meat and when I made it I
thought I'd gone way too heavy on my sauce ratio.
But no, it's on. Not even touching the spaghetti.
I just want the sauce. All the Italians have turned the
show off. They'd be disgusted to know that
I snapped the spaghetti. We've pissed off the Mexicans,
now you've pissed off the bloody Italians.
That's great. What we're here for, it's not.
As smoky as I thought it might be, yeah, I.
Suppose the smoke sort of got drowned out by how intense some
of those flavours are, but I think it just makes it a lot
more meaty. But yeah, there's definitely
smoke there. But yeah, give it a try.
Let us know what you think. Well, I think it's sensational
and it elevates a classic. Bloody oatha does.
It also makes it take heaps longer and there's heaps more
steps in the process to take a a simple midweek meal and make it
harder. But hey, that's what we do.
All right, let's move on to our fuck up of the week here, and I
don't know what to make of it. It was posted by G Shrek, so
we're just going to watch it. Ready.
Yep, you little fucker. He knows what he's done.
Bro I would turn that corgi in or slipper instantly.
He. Says RIP the wires right out.
One of our dogs has lost its mind.
So what is it? What's happened?
Well, there's a pellet grill outside up on the fence, and for
some reason this dog decided to pick on it, reefed out some
cords out from underneath and flipped the whole thing over.
Now these guys are probably at work all day, coming home and
not even knowing it's happened until they've checked the
camera. All gone to use it a couple of
days later, but yeah, you little bastard.
Now what in the BBQ Crack Den backyard is this?
Have a good look at what's happening here.
Yeah. Yeah.
So there's a. It's like a.
Crime. Scene Yeah, there's some.
Well, it is a crime scene. There's BBQ down, but there's a
tow truck next door. Looks like there's a car hooked
onto it and yeah, it's either late autumn or the middle of
winter and there's some other type of BBQ there, but there's.
Shit everywhere. If you ate BBQ at this guy's
joint, you would need a tetanus shot.
You're probably right. All right, that wraps it up.
Bloody other does. Yeah, you can close this one out
today, mate. See.
You next Tuesday. Was that personal?
Was that your inner bummer coming out?
Oh. Fuck, we're, I'm getting tired.
Like we've got meat stock on. We've been smashing these
episodes out. We're running festivals, there's
50,000 people going to attend our festivals in the next or
we're right in the thick of it right now.
We're trying to get these things out at the same time and I'm
fucking tired. Yeah.
Some bars have put Easter amongst it all too, so there's
lots of days off that slow down the supply chain and all that
sort of thing. And yeah, good times.
Well, we're. Still smashing through the
episodes. We still haven't skipped a beat.
We're still running festivals. We're trying to juggle business,
family. You're trying to juggle work. 3
girls. New house.
I've got a grandson now. So look, it's a, it's a
challenge and a struggle, but obviously we love doing this,
which is why we keep doing it. So any support that you give us
with likes, shares, comments, it goes a long way.
We do really notice the people that give us likes and shares.
And I got the shits the other day because I was laying in bed
with my wife and I heard your voice.
Come on. So our reel has come up in her
feed and she's fucking flicked away.
Yeah. My wife, she didn't like any of
our stuff. She.
Didn't like it. I'm like the least you can do is
like it before you flick away. Yeah, like he's like, but just
double tap. That's all it takes now.
It's really easy. It costs you nothing.
And if you get the opportunity, leave a comment, because I think
the comments are now the most important thing in the
algorithm. They want to see people get
triggered in the comments, yeah. Bloody oath so.
Sometimes we're guilty of trying intentionally to trigger people
in the comments just for a bit of fun and people get so cranky
in the comments, but that's that's what goes viral.
That's it. You want to sponsor the show or
whatever, jump in the DMS. But yeah, like, subscribe.
See you next Tuesday.