1 00:00:00,040 --> 00:00:02,880 Welcome to the Under Season BBQ show where we talk about all 2 00:00:02,880 --> 00:00:04,520 things. Everything BBQ. 3 00:00:05,760 --> 00:00:07,400 We do, and we talk about everything as well. 4 00:00:07,640 --> 00:00:11,200 So if you're new to the show and into BBQ culture, we talk about 5 00:00:11,200 --> 00:00:14,400 low and slow BBQ, we talk about live fire, we talk about 6 00:00:14,400 --> 00:00:16,160 grilling, and then everything in between. 7 00:00:16,440 --> 00:00:19,200 We talk about pizza, desserts, hot dogs. 8 00:00:19,200 --> 00:00:22,000 Yeah, anyway, let's fucking go. All right, let's see who's doing 9 00:00:22,000 --> 00:00:27,800 our intro this week. Howdy, this is Lu. 10 00:00:28,120 --> 00:00:33,840 I'm also known as foodie monster on TikTok, YouTube and Snapchat. 11 00:00:34,240 --> 00:00:38,160 I love reviewing restaurants. I have a special place in my 12 00:00:38,160 --> 00:00:42,320 heart for barbecue and I'm here in Dallas, TX. 13 00:00:42,600 --> 00:00:47,880 One of the greatest Mecca's for BBQ at the Pecan Lodge. 14 00:00:48,160 --> 00:00:52,800 One of the iconic spots you have to visit for barbecue in the 15 00:00:52,800 --> 00:00:56,800 Dallas Fort Worth area and you're watching the Under Season 16 00:00:56,800 --> 00:01:01,080 BBQ show. Yeah, baby foodie monster coming 17 00:01:01,080 --> 00:01:01,960 at ya. Who's that? 18 00:01:01,960 --> 00:01:05,360 That was you. So that was Foodie Monster and 19 00:01:05,360 --> 00:01:06,800 you spotted it right at the end there. 20 00:01:06,800 --> 00:01:10,720 I actually took that video at Pecan Lodge in Dallas, TX. 21 00:01:10,720 --> 00:01:12,600 Hell yeah. Home of the mighty Mavericks. 22 00:01:12,600 --> 00:01:14,440 So we actually had lunch together. 23 00:01:14,440 --> 00:01:17,040 This is what foodie monster had. Some fried chicken, some 24 00:01:17,040 --> 00:01:19,400 brisket, some Turkey sausage, Mac and cheese. 25 00:01:19,400 --> 00:01:21,960 It was good BBQ. Hell yeah, they've opted for 26 00:01:21,960 --> 00:01:25,920 dinner rolls instead of napkins. Cheating, cheating. 27 00:01:26,280 --> 00:01:28,200 So we also got shown through the pit yard. 28 00:01:28,200 --> 00:01:31,760 It's very old school with some crazy looking pits and I haven't 29 00:01:31,760 --> 00:01:35,320 ever really seen pits like this. Have you where the the firebox 30 00:01:35,320 --> 00:01:37,240 is actually behind the pit? Yeah, right. 31 00:01:37,240 --> 00:01:38,680 I guess it's just another version. 32 00:01:38,680 --> 00:01:41,120 I guess ADIY version of an offset. 33 00:01:41,400 --> 00:01:45,120 Yeah, well, I've never seen the smokebox behind the pit before. 34 00:01:46,280 --> 00:01:49,960 I guess it's just based off the the cabinet smoker mentality in 35 00:01:49,960 --> 00:01:52,160 it. Yeah, so a big thanks to Foodie 36 00:01:52,160 --> 00:01:55,240 Monster for catching up and to Pecan Lodge for letting us get 37 00:01:55,520 --> 00:01:58,520 behind the scenes and have a look at these cool, very well 38 00:01:58,520 --> 00:02:01,880 worn in smokers. Yeah, and this was on your last 39 00:02:01,880 --> 00:02:04,280 trip to Texas where you forgot to take me, right? 40 00:02:05,040 --> 00:02:08,840 Correct, but those are smokers. They look like they're hanging 41 00:02:08,840 --> 00:02:11,160 on by thread. They look like they've put in 42 00:02:11,160 --> 00:02:13,640 some hours, that's for sure. All right, let's move on. 43 00:02:13,680 --> 00:02:16,080 What do these beautiful people have to look forward to in this 44 00:02:16,080 --> 00:02:17,720 episode? Righto, you need to hold on 45 00:02:17,720 --> 00:02:21,200 tight, get all the way to the end because we're using leftover 46 00:02:21,200 --> 00:02:24,640 brisket on the menu. We've also got a flight of 47 00:02:24,640 --> 00:02:28,440 sausages failed or nailed and we've got a conclusion to our 48 00:02:28,440 --> 00:02:31,200 currency debate. Oh, that blew up. 49 00:02:31,200 --> 00:02:33,000 Didn't it? That bloody went nuts. 50 00:02:33,000 --> 00:02:34,760 Buddy. All right, let's move on to our 51 00:02:34,760 --> 00:02:37,240 dishes of the week. And you called it already. 52 00:02:37,240 --> 00:02:41,000 It's a flight of 20 sausages and it was posted by Smoke Smith 53 00:02:41,080 --> 00:02:44,920 Barbecue and they are a craft BBQ restaurant, sports bar and 54 00:02:44,920 --> 00:02:47,640 Blues joint in Bonnett County, Idaho. 55 00:02:47,920 --> 00:02:51,080 Wow. And they say Sausage Fest Day 2 56 00:02:51,080 --> 00:02:53,560 is happening. I'm Idaho. 57 00:02:53,840 --> 00:02:55,320 What are we looking at? Tell me what's going on here. 58 00:02:55,680 --> 00:02:58,920 It's a, it's a, it's a hoedown sausage fest, mate. 59 00:02:59,440 --> 00:03:03,160 So basically they're just celebrating everything sausage. 60 00:03:03,160 --> 00:03:05,640 That makes what we're into great. 61 00:03:05,640 --> 00:03:09,040 And you've got 20 different variations of beautiful dishes 62 00:03:09,040 --> 00:03:12,480 stuffed in tubes. So we could do a whole episode 63 00:03:12,480 --> 00:03:16,280 on just these sausage flavours, but to go over a few the 64 00:03:16,280 --> 00:03:18,920 Nashville hot chicken sausage. Yum. 65 00:03:19,080 --> 00:03:22,040 It's ground chicken and direct fire cooked pulled chicken 66 00:03:22,040 --> 00:03:25,720 loaded with cayenne pepper, our ball chillies, garlic, paprika 67 00:03:25,720 --> 00:03:27,640 and then Nashville hot seasoning. 68 00:03:27,720 --> 00:03:30,240 Once you have Kraft sausages, you'll life changes. 69 00:03:30,280 --> 00:03:33,920 And the Garbage Plate Sausage is inspired by Rochester NY's 70 00:03:33,920 --> 00:03:36,680 legendary Garbage plate. It's ground beef, macaroni 71 00:03:36,680 --> 00:03:40,840 salad, home fries, cheddar cheese, onions and meat sauce, 72 00:03:40,840 --> 00:03:43,880 which is like a bolognese together with ketchup, mustard 73 00:03:43,880 --> 00:03:46,840 and Frank's red hot sauce. You won't hear me say this very 74 00:03:46,840 --> 00:03:49,640 often, but I'd love to walk out of there full of sausage. 75 00:03:51,200 --> 00:03:53,440 They also have a poutine sausage, which is Canada's 76 00:03:53,440 --> 00:03:55,920 favorite comfort food. It's a beef sausage with cheese 77 00:03:55,920 --> 00:03:59,600 curds, beef gravy, French fries, garlic, onions and savoury 78 00:03:59,640 --> 00:04:01,280 herbs. Stop it. 79 00:04:01,640 --> 00:04:05,120 So we're looking at here a bit of butcher's paper and on there 80 00:04:05,120 --> 00:04:09,080 is 20 fantastically looking, completely different sausages. 81 00:04:09,320 --> 00:04:11,520 So it's Sausage Fest 2 and it's over. 82 00:04:11,520 --> 00:04:14,320 For 2026. They served 20 different types 83 00:04:14,320 --> 00:04:17,320 of sausages, rotating 6 flavours at a time throughout the 84 00:04:17,320 --> 00:04:18,600 weekend. Amazing. 85 00:04:18,720 --> 00:04:20,880 You would not want to wear that hat to a gay bar. 86 00:04:23,000 --> 00:04:25,520 It's like mixed signals though, because you're into sausage, but 87 00:04:25,520 --> 00:04:29,240 you're also into America. Yeah, well, you know, I'm sure 88 00:04:29,240 --> 00:04:32,440 it's different country to country, but yeah, I was very 89 00:04:32,440 --> 00:04:35,440 jealous when I started seeing all these photos pop up because 90 00:04:35,440 --> 00:04:38,960 I was not partaking. So Smoke Smith BBQ is serving 91 00:04:38,960 --> 00:04:41,280 Texas style barbecue in North Idaho. 92 00:04:41,440 --> 00:04:44,200 What began with a backyard smoker and a love for good food 93 00:04:44,200 --> 00:04:47,240 has grown into a local spot where community craft and real 94 00:04:47,240 --> 00:04:48,920 wood fired flavour come together. 95 00:04:48,960 --> 00:04:50,680 Hell yeah. Happy days. 96 00:04:50,800 --> 00:04:53,440 Right go give them a follow Smoke Smith BBQ. 97 00:04:53,680 --> 00:04:55,120 You. All right, next. 98 00:04:55,120 --> 00:04:58,600 This video was posted by Muhammad Noor, and from what I 99 00:04:58,600 --> 00:05:03,000 can tell, he's in Egypt and he's using what looks like a huge 100 00:05:03,040 --> 00:05:06,200 tandoor oven, but I think they call it a zaab. 101 00:05:06,200 --> 00:05:08,960 And the flavour comes from the fat rendering down onto the 102 00:05:08,960 --> 00:05:12,320 colds and then steaming back up and it's full of chickens. 103 00:05:12,440 --> 00:05:14,600 Yeah, and there's a pot of something down the bottom there 104 00:05:14,600 --> 00:05:17,280 too, that's probably going to become a side dish or something 105 00:05:17,280 --> 00:05:18,440 like that. Or it could be full of 106 00:05:18,440 --> 00:05:20,480 aromatics. But yeah, how good is it? 107 00:05:20,480 --> 00:05:22,480 It's a pit. That's basically buried in the 108 00:05:22,480 --> 00:05:26,760 sand, which would hold the heat beautifully and would love to 109 00:05:26,760 --> 00:05:29,280 taste that chook. I'm going to say that pot at the 110 00:05:29,280 --> 00:05:31,280 bottom will be full of things, something like potatoes. 111 00:05:31,280 --> 00:05:32,640 Yeah. Yeah, exactly. 112 00:05:32,760 --> 00:05:35,200 All right, so it looks really, really cool, but that's not what 113 00:05:35,200 --> 00:05:37,960 I wanted to show you. This is what I wanted to show 114 00:05:37,960 --> 00:05:40,320 you. Now, Denmark, you're gonna need 115 00:05:40,320 --> 00:05:42,320 to blow this out because it's pretty brutal. 116 00:05:42,440 --> 00:05:43,960 Talk me through what is happening here. 117 00:05:44,040 --> 00:05:48,120 Well, you got old mate in the in the before stages here and a 118 00:05:48,280 --> 00:05:52,760 very quick efficient way to get these chickens ready. 119 00:05:52,760 --> 00:05:55,040 There's a bit of a production line where the guys are grabbing 120 00:05:55,040 --> 00:06:00,680 the chooks, bringing them over and old mate is, yeah, basically 121 00:06:00,680 --> 00:06:05,120 committing the the process that gets chicken from this to that. 122 00:06:06,040 --> 00:06:08,360 It's cancelling those chickens. Well, we don't have to worry 123 00:06:08,360 --> 00:06:10,360 about vegans watching this show anyway, do we? 124 00:06:10,400 --> 00:06:12,680 But he's stood. In front of all of his friends. 125 00:06:12,680 --> 00:06:16,560 Yeah, it's just like, oh shit. So he's standing in the middle 126 00:06:16,560 --> 00:06:20,560 of what looks to be hundreds of chickens, and the boys are 127 00:06:20,560 --> 00:06:24,040 lining up one at a time with chicken's neck laid out and he 128 00:06:24,040 --> 00:06:26,400 is slicing it with a knife. Yeah, you want to make sure you 129 00:06:26,400 --> 00:06:28,880 get your fingers out of the way because he's moving fast. 130 00:06:28,880 --> 00:06:30,720 Well, the chicken's fresh. It is. 131 00:06:30,720 --> 00:06:32,400 Fresh. So if you're wondering what the 132 00:06:32,400 --> 00:06:33,920 final product looks like, this is it. 133 00:06:34,040 --> 00:06:36,360 It looks good and that. It does look good. 134 00:06:36,480 --> 00:06:38,520 Better than the Bachelor's handbag you get here in 135 00:06:38,520 --> 00:06:40,920 Australia. The old Coles Chuck. 136 00:06:40,920 --> 00:06:43,120 Yeah, that's it. I reckon they need to put them 137 00:06:43,120 --> 00:06:46,520 back in those foil bags though. I the Chuck in the plastic bag 138 00:06:46,520 --> 00:06:50,520 just doesn't have the same, I guess steamed goodness about it. 139 00:06:50,520 --> 00:06:53,240 Like it used to come in that foil bag with just the top 140 00:06:53,240 --> 00:06:54,400 rolled over. Yeah. 141 00:06:54,480 --> 00:06:56,680 Well, I'm not a fan of the plastic thing 'cause I just 142 00:06:56,680 --> 00:06:58,680 can't seem to get my hands in there properly. 143 00:06:58,720 --> 00:07:03,040 Yeah, and it's always full of like, sweat and juice down the 144 00:07:03,040 --> 00:07:04,880 bottom. It's just like, oh, it's the 145 00:07:04,880 --> 00:07:08,680 forbidden dip. All right, let's move on. 146 00:07:08,960 --> 00:07:11,440 I want you to meet some. This is meet the pit master. 147 00:07:11,520 --> 00:07:13,800 Meet the pit master you're. Going to have to watch this 148 00:07:13,800 --> 00:07:14,560 video. You ready? 149 00:07:14,640 --> 00:07:18,680 And it's not Turtle man, it's poor trash BBQ right here with 150 00:07:18,760 --> 00:07:23,120 today. We're selling chicken and ribs 151 00:07:23,360 --> 00:07:29,240 today and poor Buck y'all look at that chicken, look at them 152 00:07:29,240 --> 00:07:33,160 ribs back there. Yes yes, y'all come and get it. 153 00:07:33,240 --> 00:07:38,800 Come and get it today, $15 a plate, $15 a plate DIY till I'm 154 00:07:38,800 --> 00:07:41,360 DOA. So the Pit master's name is 155 00:07:41,560 --> 00:07:43,600 Bubba Sims. Bubba Sims. 156 00:07:43,880 --> 00:07:46,000 And the video was captioned meat on the grill. 157 00:07:46,000 --> 00:07:48,160 Get ready for you to pull up and grab a plate. 158 00:07:48,160 --> 00:07:51,840 Open at noon until we run out. Hell yeah I would. 159 00:07:51,840 --> 00:07:54,480 I'd pull up a plate and shout out for sure. 160 00:07:54,480 --> 00:07:57,400 And Bubba Sims, he's He's barbecuing without his shirt on. 161 00:07:57,400 --> 00:08:00,800 Yeah, I reckon that overhang there's caught a few singers in 162 00:08:00,800 --> 00:08:04,440 it's time. So naturally I went digging and 163 00:08:04,440 --> 00:08:05,760 pour trash. BBQ. 164 00:08:05,760 --> 00:08:08,160 They say day or night, Bubba Sims is on the grill. 165 00:08:08,360 --> 00:08:11,800 They do $15 meals. You can pick between chicken or 166 00:08:11,800 --> 00:08:14,760 ribs with two sides. They're open on Fridays and 167 00:08:14,760 --> 00:08:16,600 Saturdays. Hell yeah, he's got it all 168 00:08:16,680 --> 00:08:19,440 organised for you. So at first I thought that this 169 00:08:19,440 --> 00:08:21,640 is just like a prank video, but it's legit. 170 00:08:21,640 --> 00:08:24,000 They've got their own flags and they've got the kids helping 171 00:08:24,000 --> 00:08:25,880 them hold up signs out the front. 172 00:08:25,880 --> 00:08:28,760 And they're based in Webster, FL in the United States. 173 00:08:29,000 --> 00:08:30,360 You know why he's cooking from home? 174 00:08:31,120 --> 00:08:32,480 Because he's got an ankle monitor on. 175 00:08:34,320 --> 00:08:36,480 Does he? Brick and mortar coming soon, 176 00:08:36,480 --> 00:08:38,760 just not yet. So I actually punched the 177 00:08:38,760 --> 00:08:42,400 address in to Google Maps from the poster and this came up and 178 00:08:42,400 --> 00:08:44,240 it hardly looks like a barbecue joint. 179 00:08:44,600 --> 00:08:47,000 It looks like a bit of click bait Catfish BBQ. 180 00:08:47,120 --> 00:08:48,800 It does. It looks like a backdrop from 181 00:08:48,800 --> 00:08:51,720 The Walking Dead. So I punched the address into 182 00:08:51,720 --> 00:08:55,280 realtor.com and this house popped up and it was last sold 183 00:08:55,640 --> 00:09:00,560 for $140,000 in 2005. So it's a real location. 184 00:09:00,800 --> 00:09:02,480 Yeah. But it's off the market, so 185 00:09:03,080 --> 00:09:05,880 yeah. So I go back to Google Maps and 186 00:09:06,000 --> 00:09:09,280 I go for a bit of a better look up the road and whammo, it's the 187 00:09:09,280 --> 00:09:12,560 same place that is poor trash barbecue and it doesn't look 188 00:09:12,560 --> 00:09:13,800 like a BBQ. Joint, No. 189 00:09:13,800 --> 00:09:16,960 I'm sure if he did a little bit better advertising he'd have a 190 00:09:16,960 --> 00:09:20,360 few more people keen to drive down that driveway and actually 191 00:09:20,440 --> 00:09:23,080 only attend I reckon. Well, I'm one step ahead of you, 192 00:09:23,080 --> 00:09:24,800 right? Instead of getting the kids to 193 00:09:24,800 --> 00:09:28,960 go outside and hold the signs, he needs to crowdfund one of 194 00:09:28,960 --> 00:09:31,120 these signs. You got plenty of contacts in 195 00:09:31,120 --> 00:09:33,040 the neon game mate. You could hook a brother. 196 00:09:33,040 --> 00:09:34,800 Up. So I've taken the liberty of 197 00:09:34,800 --> 00:09:37,320 coming up with some signs which I think will really put his 198 00:09:37,320 --> 00:09:40,120 place on the map. Maybe he can do like a GoFundMe. 199 00:09:40,560 --> 00:09:42,600 Bloody Earth. It looks good though, doesn't 200 00:09:42,600 --> 00:09:44,880 it? It does look really cool, and if 201 00:09:44,880 --> 00:09:47,440 I saw that on the side of the road, not that I drive to 202 00:09:47,680 --> 00:09:50,520 Florida too often, but yeah, I'd fucking pull in. 203 00:09:51,120 --> 00:09:53,680 So after he's done the sign, I think if there's any money 204 00:09:53,680 --> 00:09:56,360 leftover from the GoFundMe, he can get a few aprons because 205 00:09:56,360 --> 00:09:58,840 those flat spatters on the raw belly. 206 00:09:58,840 --> 00:10:00,960 Have you ever had a fat splatter on the raw belly? 207 00:10:01,040 --> 00:10:02,120 I have. They don't. 208 00:10:02,120 --> 00:10:03,640 They don't tickle. No, they don't. 209 00:10:03,800 --> 00:10:06,200 All right, Bubba Sims. Poor trash BBQ. 210 00:10:06,520 --> 00:10:09,120 He's on Facebook. Just Facebook. 211 00:10:09,120 --> 00:10:12,240 Well, that's kind of where I saw him, so yeah, go give him a 212 00:10:12,240 --> 00:10:13,960 follow. Poor trash BBQ. 213 00:10:13,960 --> 00:10:17,120 Hopefully he can crowdfund one of these signs and really get 214 00:10:17,120 --> 00:10:19,880 that business humming. Get it absolutely cranking all. 215 00:10:22,400 --> 00:10:26,720 Right, let's move on. Failed or nailed the The segment 216 00:10:26,720 --> 00:10:29,840 where Jay puts me in the hot seat and I have to say failed or 217 00:10:29,840 --> 00:10:32,000 nailed quick as I can. Ready, ready. 218 00:10:35,360 --> 00:10:38,600 There's a lot going on. There is, but I reckon it's look 219 00:10:38,600 --> 00:10:40,760 it's nailed. I'd try it. 220 00:10:40,760 --> 00:10:42,320 Lock it in. Lock it in Nailed. 221 00:10:42,320 --> 00:10:45,480 All right, this one was posted by Open Fire Co and they do 222 00:10:45,520 --> 00:10:48,600 cinematic live fire cooking events and they're based in New 223 00:10:48,600 --> 00:10:51,000 Orleans but take bookings worldwide. 224 00:10:51,160 --> 00:10:54,800 So being New Orleans, they are alligator clause. 225 00:10:55,240 --> 00:10:57,360 Well, they look like crocodiles because of the colour. 226 00:10:57,520 --> 00:10:59,760 So you're close, right? Because it would make sense 227 00:10:59,760 --> 00:11:02,200 because they're based in New Orleans, but these are actually 228 00:11:02,200 --> 00:11:06,600 fried crocodile arms crocodiles. Crocodiles native to Australia. 229 00:11:06,600 --> 00:11:09,640 Crocodiles are native to Australia, but there's obviously 230 00:11:09,640 --> 00:11:12,080 crocodiles in South America and that sort of thing too. 231 00:11:12,080 --> 00:11:15,120 But I reckon these have probably been farmed and now that you 232 00:11:15,120 --> 00:11:18,080 look, they look more like crocodile skin than that really 233 00:11:18,080 --> 00:11:20,320 dark black alligator that you usually get. 234 00:11:20,560 --> 00:11:23,720 So they are brined in pickle juice and buttermilk and then 235 00:11:23,720 --> 00:11:27,280 deep fried in a cast iron. Right on the fire, they say. 236 00:11:27,560 --> 00:11:29,920 It's so cute how he leaves his little gloves on. 237 00:11:30,480 --> 00:11:33,200 So instead of chicken wings, what about fried crocodile arms? 238 00:11:33,200 --> 00:11:34,880 They say. Would you partake or would you 239 00:11:34,880 --> 00:11:38,080 look for the quickest exit? Well I've had crocodile meat 240 00:11:38,080 --> 00:11:41,800 stock from Fat Boys and it was delicious so I would tear this 241 00:11:41,800 --> 00:11:42,800 up. Well, you know how they do 242 00:11:43,000 --> 00:11:45,960 popcorn chicken? I've done popcorn crocodile 243 00:11:46,120 --> 00:11:48,680 before and it was a Jamie Oliver recipe and it was fucking 244 00:11:48,680 --> 00:11:50,240 amazing. Yeah, it sounds good. 245 00:11:50,440 --> 00:11:53,200 All right, so those photos and these ones, here are some epic 246 00:11:53,200 --> 00:11:57,000 photos of Openfy Co in action and credit goes to Jess Kearney 247 00:11:57,000 --> 00:11:58,840 for these photos. Now she is an Australian 248 00:11:58,840 --> 00:12:02,120 photographer living in New Orleans, travelling the world. 249 00:12:02,120 --> 00:12:04,760 So go give them both a follow. She's an exceptional 250 00:12:04,760 --> 00:12:06,840 photographer. Sounds like a terrible gig. 251 00:12:08,440 --> 00:12:10,680 You reckon he's also Australian? He could be. 252 00:12:10,680 --> 00:12:12,120 He looks pretty awkward, doesn't he? 253 00:12:12,760 --> 00:12:14,080 He's got the right look about him. 254 00:12:14,160 --> 00:12:16,640 Yeah, he's definitely got the Kempsey Yacoubra going on. 255 00:12:16,640 --> 00:12:18,200 But they're based in New Orleans. 256 00:12:18,200 --> 00:12:20,640 People can jump on planes. He's wearing blundstons too 257 00:12:20,640 --> 00:12:22,160 mate. I reckon he is an expat. 258 00:12:22,160 --> 00:12:23,680 All right, go give them both a follow. 259 00:12:23,680 --> 00:12:26,560 It's really some exceptional cookery and photography both at 260 00:12:26,560 --> 00:12:28,960 the same time, and they're doing things outside of the. 261 00:12:28,960 --> 00:12:32,480 Box that's in he looks like he's cooking on the big fuegos there 262 00:12:32,480 --> 00:12:35,840 on the on the left hand side there Pretty cool times. 263 00:12:35,960 --> 00:12:38,680 All right, this next one was posted by Distu Guiding and it 264 00:12:38,680 --> 00:12:42,680 was titled Oven Baked Brisket after an Amazing Trim Job. 265 00:12:42,880 --> 00:12:44,880 Fuck, if that's amazing, you failed. 266 00:12:45,080 --> 00:12:47,000 Is it a failed? It's fucking looks like he's 267 00:12:47,000 --> 00:12:49,800 about to put it on some fish hooks and catch a bass with it 268 00:12:49,800 --> 00:12:51,360 mate. It's fucking not ready for a 269 00:12:51,360 --> 00:12:55,080 smoker, that's for sure. So my guess is here that maybe 270 00:12:55,080 --> 00:12:57,400 this was before he trimmed it. Because I hope so. 271 00:12:57,480 --> 00:13:00,120 This is the after. Yeah, it's definitely, 272 00:13:00,280 --> 00:13:03,440 definitely a pre trim photo. So he says I bought a new set of 273 00:13:03,440 --> 00:13:06,320 knives for better trimming on the next one, but this is what 274 00:13:06,320 --> 00:13:09,200 it looks like after he's cooked it and compared to what he 275 00:13:09,200 --> 00:13:12,560 started with it looks decent. Looks really good, good bark. 276 00:13:12,880 --> 00:13:15,480 So this is the final product. It was left uncovered for about 277 00:13:15,480 --> 00:13:20,800 13 hours in an oven at 250F until it reached 172 internal. 278 00:13:20,800 --> 00:13:24,440 Then it was wrapped in parchment paper till 202 F which took 279 00:13:24,440 --> 00:13:26,920 about 6 hours. So all up, he cooked this thing 280 00:13:26,920 --> 00:13:31,080 for nearly 20 hours in the oven. Jeez, he's sliced with the grain 281 00:13:31,080 --> 00:13:33,840 too, so if he had to go on the other way it would look better. 282 00:13:33,840 --> 00:13:36,280 But yeah, I mean bucks still would smash. 283 00:13:36,280 --> 00:13:41,000 So he says he let it rest in the oven on a lower temp at 150 F 284 00:13:41,000 --> 00:13:44,480 until the meat reached 150F. Does that make sense to you? 285 00:13:45,280 --> 00:13:47,440 It doesn't seem like it'd be cooked through. 286 00:13:47,480 --> 00:13:48,840 No. So what he's saying is he took 287 00:13:48,840 --> 00:13:52,040 the brisket to 202, he then turned the oven right down to 288 00:13:52,040 --> 00:13:55,160 150 and then he let the temperature of the brisket come 289 00:13:55,160 --> 00:13:58,240 down until it hit the temperature of the oven at 1:50 290 00:13:58,240 --> 00:14:02,000 and then he took it out. OK, that's a very long hold by 291 00:14:02,000 --> 00:14:04,080 the sound of it, as we know is all the rage. 292 00:14:04,240 --> 00:14:07,520 Yes, so the long holds are all the rage, but he only rested his 293 00:14:07,520 --> 00:14:09,400 for two hours. That's what it took to come down 294 00:14:09,400 --> 00:14:11,480 to 150. And then he sliced it, you 295 00:14:11,480 --> 00:14:14,480 guessed it, with the grain. And All in all, it ended up 296 00:14:14,480 --> 00:14:18,000 taking 21 hours. Jesus, might as well just round 297 00:14:18,000 --> 00:14:20,600 it out to 24 mate. Fucking put it on dinner time 298 00:14:20,680 --> 00:14:22,120 one day, I have it ready for the next. 299 00:14:23,000 --> 00:14:25,120 But look, compared to what he started with, you said it was 300 00:14:25,120 --> 00:14:28,480 failed, but it turned out to be. Got catfished and it was nailed. 301 00:14:29,080 --> 00:14:32,320 Well done, All right, we need to watch this one first. 302 00:14:32,320 --> 00:14:35,080 It was posted by Foodie Fetish, not their video. 303 00:14:35,080 --> 00:14:37,120 There's no credit for it either, but let's watch. 304 00:14:37,440 --> 00:14:42,000 Go all. Right. 305 00:14:44,080 --> 00:14:44,880 All right, don't touch that, buddy. 306 00:14:44,880 --> 00:14:54,400 Can't touch. Where's the heat source? 307 00:14:54,840 --> 00:14:58,400 So in the description it said the bottom took one for the team 308 00:14:58,400 --> 00:15:01,080 so the meat side could be absolutely perfect. 309 00:15:01,080 --> 00:15:03,000 Is this perfect to you? Is this failed or nailed? 310 00:15:03,960 --> 00:15:06,560 That's failed because they've gone too long and you can just 311 00:15:06,560 --> 00:15:11,200 tell by how much the meat has pulled away from the leg bones 312 00:15:11,800 --> 00:15:13,840 and there's a bit of top of the heads missing. 313 00:15:13,880 --> 00:15:17,880 It's just so overcooked that it's, yeah, I don't know, man, 314 00:15:17,880 --> 00:15:19,960 That looks like they've just tried to do too much. 315 00:15:19,960 --> 00:15:23,160 You've sometimes you just got to choose if you want really nice 316 00:15:23,160 --> 00:15:26,000 smoky low cooked pork or crackling. 317 00:15:26,120 --> 00:15:27,480 Well, they've got the crackling pretty good. 318 00:15:27,520 --> 00:15:29,320 Yeah, they have got the crackling pretty good, but. 319 00:15:29,320 --> 00:15:31,320 It's come at the expense of the bottom, yeah. 320 00:15:31,640 --> 00:15:34,480 Exactly right. Crackling's a garnish in my 321 00:15:34,480 --> 00:15:36,880 opinion. I'm all about that juicy pulk. 322 00:15:37,800 --> 00:15:40,560 Well, look, I'd still eat it, but are you going to have 323 00:15:40,560 --> 00:15:42,640 failed? Well, considering what it could 324 00:15:42,640 --> 00:15:44,080 have been, it's got to be a fail. 325 00:15:44,080 --> 00:15:45,480 Well. It's like a coin toss. 326 00:15:45,480 --> 00:15:47,400 One side looks fine, the other side looks terrible. 327 00:15:47,400 --> 00:15:49,560 Yeah, well, you're not going to sit there and enter this into a 328 00:15:49,560 --> 00:15:51,360 competition and think you've nailed it, are you? 329 00:15:51,680 --> 00:15:55,600 You know what it is, that top bit is burnt because the top of 330 00:15:55,600 --> 00:15:57,640 that, when he lifts the lid off, that's where you put the heat. 331 00:15:57,960 --> 00:15:59,280 You watch when they lift the lid off. 332 00:16:01,080 --> 00:16:03,440 Yeah, it looks like it's covered in sand, but now that you look 333 00:16:03,440 --> 00:16:05,920 at it, it's probably that's all that's all spent charcoal. 334 00:16:05,920 --> 00:16:07,960 They've had the top too hot anyway. 335 00:16:08,120 --> 00:16:10,080 Could be delicious. Those little box things, good. 336 00:16:10,080 --> 00:16:12,160 I can't remember what they're called, but they they do a good 337 00:16:12,160 --> 00:16:13,640 job. Well, you wouldn't get the flare 338 00:16:13,640 --> 00:16:17,080 ups that, you know, we've all seen too many times where you 339 00:16:17,080 --> 00:16:21,840 get 19 hours into a 20 hour whole hog cook and that flying 340 00:16:21,840 --> 00:16:24,360 when you take the top off just gets that little bit too much 341 00:16:24,360 --> 00:16:26,240 oxygen. All of a sudden you've got a fat 342 00:16:26,240 --> 00:16:29,800 fire and a fucked hog. The one thing I am scared of in 343 00:16:29,880 --> 00:16:32,680 barbecue in general is whole hogs. 344 00:16:33,240 --> 00:16:36,320 I've seen so many catch fire and once they catch fire, you can't 345 00:16:36,320 --> 00:16:38,480 get them out. I've never seen a successful 346 00:16:38,480 --> 00:16:42,160 whole hog cook. I've seen plenty of fucked ones. 347 00:16:43,000 --> 00:16:45,280 All right, let's move on to talking points now. 348 00:16:45,280 --> 00:16:47,240 Do you remember these? Our good friend from the 349 00:16:47,240 --> 00:16:49,800 Netherlands, Marcel, he got a pair for us. 350 00:16:49,800 --> 00:16:52,880 They're up on the wall in the studio and they're called 351 00:16:52,880 --> 00:16:56,280 Gerkenstocks, or you call them Crockels, and they were created 352 00:16:56,280 --> 00:17:01,400 by a creative agency called Studio VIJF890 for Kezbeki, 353 00:17:01,400 --> 00:17:03,520 which is a big brand of Pickles in the Netherlands. 354 00:17:03,640 --> 00:17:06,920 I do remember them because I also have a pair and they are my 355 00:17:06,920 --> 00:17:08,760 walk out to the clothesline shoes. 356 00:17:08,880 --> 00:17:10,280 Oh, you don't wear them out to the shops. 357 00:17:10,280 --> 00:17:13,079 I do sometimes but they're permanently out the back and the 358 00:17:13,079 --> 00:17:15,560 wife and I just wear them when we have to walk out on the wet 359 00:17:15,560 --> 00:17:18,920 grass to do tend to the laundry. I've got a pair of Crocs at 360 00:17:18,920 --> 00:17:21,760 every door mate. But these are the the back door 361 00:17:21,760 --> 00:17:23,000 ones. These are the back door ones 362 00:17:23,000 --> 00:17:26,079 because they live in the undercover area where the 363 00:17:26,079 --> 00:17:29,000 barbecues are, so they they suit the place a bit better. 364 00:17:29,000 --> 00:17:30,640 Do you cook BBQ with them on? Sometimes. 365 00:17:30,640 --> 00:17:34,280 Yeah, they're functional Function over fashion, bro. 366 00:17:34,400 --> 00:17:37,560 So they say what started as a silly little idea on a sour day 367 00:17:37,560 --> 00:17:40,960 turned into a bright green summer hit a pickle inspired 368 00:17:40,960 --> 00:17:43,760 sandal that got everyone talking and walking. 369 00:17:44,360 --> 00:17:45,960 And they're great. They're well made too. 370 00:17:45,960 --> 00:17:49,480 The one thing I don't like about them is they don't have the the 371 00:17:49,480 --> 00:17:53,200 all terrain strap like Crocs do so they can slip off your feet 372 00:17:53,200 --> 00:17:54,680 when you gotta get a bit of pace up. 373 00:17:54,880 --> 00:17:56,760 When you need to run. You gotta put your when. 374 00:17:56,760 --> 00:17:58,400 It's raining laundry. It's raining. 375 00:17:58,400 --> 00:18:00,840 Yeah, it's raining. Fucking, you know, mid North 376 00:18:00,840 --> 00:18:03,720 Coast rain. You get 20 mil in 20 seconds up 377 00:18:03,720 --> 00:18:05,800 here, so you gotta get that washing off quick. 378 00:18:05,800 --> 00:18:08,720 Smart. But then these pickle inspired 379 00:18:08,720 --> 00:18:12,280 croc esque shoes found their way into my feed and they are by 380 00:18:12,280 --> 00:18:16,680 Grillo's Pickles. Hmm, completely different take. 381 00:18:16,720 --> 00:18:17,600 I like it. Hmm. 382 00:18:18,000 --> 00:18:21,400 So what are we looking at? We're looking at some 3 383 00:18:21,400 --> 00:18:24,120 dimensional pickle croc. They actually look like a 384 00:18:24,120 --> 00:18:28,440 crocodile too with the fucking a little vent there looks like the 385 00:18:28,440 --> 00:18:30,720 eye. Well, they haven't just printed 386 00:18:30,720 --> 00:18:33,760 the Pickles on top of the shoes, they've actually made the shoes 387 00:18:33,760 --> 00:18:35,880 in the shape of the pickle. They certainly have. 388 00:18:36,280 --> 00:18:38,440 All right, so Grillos Pickles, they're a big deal. 389 00:18:38,440 --> 00:18:41,520 They've got 700,000 followers, they sponsor a NASCAR, they've 390 00:18:41,520 --> 00:18:44,880 done major collabs with pickle flavoured beer, with Pabst 391 00:18:45,040 --> 00:18:46,520 beers. They're a big deal. 392 00:18:46,560 --> 00:18:49,760 They are a big deal and I'm ashamed to call myself a pickle 393 00:18:49,760 --> 00:18:52,560 connoisseur cause up until today I'd never heard of them. 394 00:18:52,640 --> 00:18:53,320 I'm. Sure. 395 00:18:53,480 --> 00:18:55,640 Don't quote me, but I would say they're the biggest thing in 396 00:18:55,640 --> 00:18:58,200 Pickles in the United States. Yeah, it's a big cold all. 397 00:18:58,440 --> 00:19:00,000 Right. They even had their own Grillos 398 00:19:00,000 --> 00:19:03,080 pickle store located in New York selling Pickles merch. 399 00:19:03,080 --> 00:19:06,840 And if you look close there, they even have free pickle rides 400 00:19:06,840 --> 00:19:08,400 out the front. You can ride a pickle. 401 00:19:08,680 --> 00:19:11,520 Be careful you say that too mate, especially if you say hey 402 00:19:11,520 --> 00:19:14,960 kids come and ride my pickle. So back to the task at hand now. 403 00:19:15,040 --> 00:19:17,680 Who came first? Like who inspired who? 404 00:19:17,880 --> 00:19:21,920 I want to know. I reckon that the Gherkin stocks 405 00:19:21,920 --> 00:19:25,800 came first because then these guys Grillos have taken the idea 406 00:19:25,800 --> 00:19:28,640 and run a little bit further. Alright, so the Gherkin stock 407 00:19:28,640 --> 00:19:31,320 from Amsterdam in the Netherlands launched in July 408 00:19:31,320 --> 00:19:35,320 2025 and they were 1499 in euros. 409 00:19:35,680 --> 00:19:38,760 But also, you've got to remember Netherlands, home of the clog, 410 00:19:38,800 --> 00:19:40,720 bro. You know, they obviously 411 00:19:40,720 --> 00:19:43,080 invented it. Alright, but the pickle slide by 412 00:19:43,080 --> 00:19:47,760 Grillos Pickles from Boston, USA released theirs in June 2026 at 413 00:19:47,760 --> 00:19:52,600 75 bucks a pair and they build it as the launch of the world's 414 00:19:52,640 --> 00:19:54,960 first pickle slides. You know, it's dumb. 415 00:19:55,080 --> 00:19:58,640 They've got the shoe size in small, medium, large XL and it's 416 00:19:58,640 --> 00:20:01,080 like what the fuck is that? Then down the bottom they've got 417 00:20:01,080 --> 00:20:03,680 a size chart. Just have those fucking numbers 418 00:20:03,680 --> 00:20:06,400 there. Don't make me do my own research 419 00:20:06,560 --> 00:20:07,960 75. Bucks. 420 00:20:08,360 --> 00:20:11,400 It's like 150 Aussie, that's more than real. 421 00:20:11,400 --> 00:20:13,960 Crocs bro. And they said it was the world's 422 00:20:13,960 --> 00:20:17,840 first pickle slides. I don't don't think they were. 423 00:20:18,000 --> 00:20:19,800 Pickle slide sounds like a dance move. 424 00:20:19,800 --> 00:20:23,320 So look in my research it turns out Kazbeki did it first and 425 00:20:23,320 --> 00:20:25,920 they're around 5 times. Cheaper, but who did it better? 426 00:20:26,920 --> 00:20:28,600 Oh yeah. Grillos. 427 00:20:28,720 --> 00:20:30,280 Hit the link. Hit the pole. 428 00:20:30,280 --> 00:20:33,360 This is the pole for the week. Grillos, send us some of these. 429 00:20:33,840 --> 00:20:36,520 We'll replace these. Sorry Marcel, but we'll put the 430 00:20:36,640 --> 00:20:38,280 the pickle. The other Grillos is our new 431 00:20:38,280 --> 00:20:41,080 thing. APAB all Pickles are beautiful. 432 00:20:41,080 --> 00:20:43,360 But if you don't give us any Grillos, these stay. 433 00:20:43,520 --> 00:20:48,920 Yeah, JS and XL. Alright, stirring the pot we the 434 00:20:48,920 --> 00:20:51,600 comments are coming in so thick and far I just had to ignore 435 00:20:51,600 --> 00:20:53,840 them. Back on the news of Pickles, Jay 436 00:20:53,840 --> 00:20:56,960 started another argument on the Internet and was completely 437 00:20:56,960 --> 00:20:59,040 overwhelmed. So we did a segment a couple of 438 00:20:59,040 --> 00:21:02,920 weeks ago about naming a $100 Australian note and it caused 439 00:21:02,920 --> 00:21:05,440 quite the fucking kerfuffle. It sure did. 440 00:21:05,680 --> 00:21:08,680 This was in a day, mind you, on three platforms. 441 00:21:09,120 --> 00:21:12,240 Now, I clearly said I don't want any other fucking options. 442 00:21:12,240 --> 00:21:13,880 Like it was pretty clear. Yeah. 443 00:21:14,040 --> 00:21:17,680 So 7000 people gave us their impassioned, deeply ingrained, 444 00:21:17,760 --> 00:21:20,560 everybody calls it that. I can't believe you don't call 445 00:21:20,560 --> 00:21:24,120 it this in the comments. I was getting answers in my 446 00:21:24,120 --> 00:21:27,880 inbox, which is not really directly affiliated to the under 447 00:21:27,880 --> 00:21:31,200 seasoned inbox because people like they were probably trying 448 00:21:31,200 --> 00:21:34,520 to send you a message and it was just like computer go Burr. 449 00:21:36,040 --> 00:21:38,240 Many comments. Yeah, that's ridiculous. 450 00:21:38,440 --> 00:21:40,800 All right, so we've got a decision to make here. 451 00:21:40,840 --> 00:21:44,080 What I've done is I've compiled all these comments, I've given 452 00:21:44,080 --> 00:21:48,680 it to AIAI, has compiled each of the notes and the top choices 453 00:21:48,680 --> 00:21:51,120 based on the comments. So it's not even our opinion 454 00:21:51,120 --> 00:21:54,520 anymore, it's everyone else's combined collective opinion. 455 00:21:55,040 --> 00:21:56,440 It is. There you go. 456 00:21:56,480 --> 00:21:58,960 They've crunched the numbers and come up with this. 457 00:21:59,360 --> 00:22:01,560 All right, so let's jump into it here. 458 00:22:01,680 --> 00:22:04,320 We're going to start with the $5 note, like we opened a can of 459 00:22:04,320 --> 00:22:06,680 worms here. So the $5 note, the number one 460 00:22:06,680 --> 00:22:10,960 pick was the Stuart Diver. The Stuart Diver fiver correct? 461 00:22:11,000 --> 00:22:12,200 And I've just realised something. 462 00:22:12,200 --> 00:22:14,720 That note probably needs updating because we haven't had 463 00:22:14,720 --> 00:22:17,560 a queen in nearly two years. Well, that's the brand new note 464 00:22:17,560 --> 00:22:18,840 at the top. Really. 465 00:22:18,840 --> 00:22:20,640 That's the new one, no? Shit, so the. 466 00:22:20,640 --> 00:22:22,760 One at the bottom's the old one, and the one at the top's the new 467 00:22:22,760 --> 00:22:24,040 one. They're both in circulation. 468 00:22:24,080 --> 00:22:26,840 What about King Charles? How does he feel about that? 469 00:22:27,480 --> 00:22:29,200 It was probably already done before him, probably. 470 00:22:29,920 --> 00:22:33,280 So the number one pick after Stuart Diver was Prawn followed 471 00:22:33,280 --> 00:22:34,840 by Pink Lady. What do you prefer? 472 00:22:35,000 --> 00:22:37,400 I fucking haven't eaten many pink prawns mate. 473 00:22:37,480 --> 00:22:40,840 Well, it's similar in colour to the new fibre, more so than it 474 00:22:40,840 --> 00:22:42,280 is to the old five, I mean. Oh. 475 00:22:42,560 --> 00:22:45,440 If you squint, maybe. But I like the pink lady because 476 00:22:45,440 --> 00:22:48,040 it's, it's, it's double, meaning, you know, it's a pink 477 00:22:48,040 --> 00:22:51,080 note with a lady on it. And then the Pink Lady Apple is 478 00:22:51,080 --> 00:22:53,040 one of our most popular apple varieties. 479 00:22:53,040 --> 00:22:54,720 So are we going to lock in Pink Lady? 480 00:22:55,400 --> 00:22:57,040 I reckon. But you know what about pink 481 00:22:57,040 --> 00:22:58,680 ladies? You fucking go to the 482 00:22:58,680 --> 00:23:00,600 supermarket, they're not pink either. 483 00:23:00,920 --> 00:23:03,240 What do you mean? They're fucking like yellow with 484 00:23:03,240 --> 00:23:04,920 a red blemish. Right. 485 00:23:04,920 --> 00:23:07,080 So what are we going for? You gotta make a make an 486 00:23:07,080 --> 00:23:11,080 executive decision here. Fucking pink lady, let's do it. 487 00:23:11,160 --> 00:23:14,000 All right, look in pink lady. So fives are now known as pink 488 00:23:14,000 --> 00:23:15,760 ladies. The thing to remember is that 489 00:23:15,760 --> 00:23:18,600 we've got 2 notes, an old one and a new one, and the new ones 490 00:23:18,600 --> 00:23:21,640 has slightly different colours. So when you're picking, you need 491 00:23:21,640 --> 00:23:23,040 to kind of take that into account. 492 00:23:23,320 --> 00:23:27,120 Now the $10 note was called the blue swimmer or the blueberry or 493 00:23:27,120 --> 00:23:30,080 the blue tongue. The number one comment was the 494 00:23:30,080 --> 00:23:31,920 blue swimmer and you can eat them. 495 00:23:31,920 --> 00:23:34,200 So it kind of matches our theory. 496 00:23:34,280 --> 00:23:36,400 What do you think? Blue swimmer or blueberry? 497 00:23:36,400 --> 00:23:38,920 You can't eat a blue tongue. Well, I'd always refer to these 498 00:23:38,920 --> 00:23:43,040 as Budgie and the pineapples were Canaries, but I really do 499 00:23:43,040 --> 00:23:44,440 like the blue swimmer. Right. 500 00:23:44,440 --> 00:23:46,120 Yeah. So blue swimmer, $10 note. 501 00:23:46,120 --> 00:23:47,080 Lock it in. Done. 502 00:23:47,160 --> 00:23:48,600 All right. Now, this one went down like a 503 00:23:48,600 --> 00:23:50,640 lead balloon. Now the Red Back was the most 504 00:23:50,640 --> 00:23:53,400 popular name in the comments, but you can't eat them. 505 00:23:53,760 --> 00:23:56,160 And they're not that fucking red either. 506 00:23:56,200 --> 00:23:59,400 The $20 notes, they're pretty fucking orange to me. 507 00:23:59,520 --> 00:24:02,240 Look, I'm gonna go for lobster. I don't think you can eat a red 508 00:24:02,240 --> 00:24:03,640 back. It needs to be a lobster. 509 00:24:03,880 --> 00:24:05,560 Maybe we should put a red back on the menu. 510 00:24:05,560 --> 00:24:07,400 See if you can. You gonna do that? 511 00:24:07,600 --> 00:24:12,040 Eat a red Back. No no, this one was a landslide. 512 00:24:12,040 --> 00:24:14,440 It's definitely a lobster. Righty, I say lobster. 513 00:24:14,440 --> 00:24:17,120 Lock it in now. Next was pineapple for the $50 514 00:24:17,120 --> 00:24:20,680 note and it wasn't even close. Unanimously, pineapple won. 515 00:24:20,840 --> 00:24:23,640 A $50 note is a pineapple. There wasn't even any argument 516 00:24:23,640 --> 00:24:24,600 about this. That's it. 517 00:24:24,600 --> 00:24:27,520 And the way inflation's going, a pineapple will set you back 50 518 00:24:27,520 --> 00:24:29,960 bucks. Right, so last and by far the 519 00:24:29,960 --> 00:24:33,360 most controversial, we had over 20 different names in the 520 00:24:33,360 --> 00:24:36,760 comments for $100 notes. People were very impassioned by 521 00:24:36,760 --> 00:24:40,480 this. Now the number one pick was a 522 00:24:40,480 --> 00:24:43,960 greenback. No, it can't be called a fucking 523 00:24:43,960 --> 00:24:45,840 greenback. The greenback is a name for 524 00:24:45,840 --> 00:24:48,200 American currency. I know as it is, even if you 525 00:24:48,240 --> 00:24:51,360 watch the news, if there's anyone out there that still does 526 00:24:51,360 --> 00:24:55,320 that and they go to the currency exchange, they'll always say the 527 00:24:55,320 --> 00:24:58,280 dollar was down on the greenback, which is referring to 528 00:24:58,280 --> 00:25:01,120 the Stock Exchange and, you know, American money. 529 00:25:01,120 --> 00:25:02,720 So it ain't a greenback. Right. 530 00:25:02,720 --> 00:25:04,840 So I think what's happened is Australians have gone, it's 531 00:25:04,840 --> 00:25:07,760 green in their head, they've heard the term a lot and they've 532 00:25:07,760 --> 00:25:09,600 just called it a greenback. But we, we can't call it a 533 00:25:09,600 --> 00:25:11,520 greenback. It's an American term. 534 00:25:11,520 --> 00:25:14,960 We need an Australian term. Now the other ones were avocado 535 00:25:14,960 --> 00:25:17,920 #1 the Granny Smith apple. But there's already a fucking 536 00:25:17,920 --> 00:25:19,560 apple, so we can't double up on apples. 537 00:25:19,920 --> 00:25:23,080 The lettuce, which was one of Beck's ideas, and the pickle, 538 00:25:23,080 --> 00:25:25,400 which was my idea. But then we also had the 539 00:25:25,400 --> 00:25:28,120 watermelon and the cabbage and the Don Bradman, who was a 540 00:25:28,120 --> 00:25:29,480 cricketer, but you can't eat him. 541 00:25:31,360 --> 00:25:35,280 I like the Don Bradman though, the 100 not out, but yeah, 542 00:25:35,280 --> 00:25:37,080 although he was 99 not out, wasn't he? 543 00:25:37,080 --> 00:25:40,520 I'm not sure talking about who the fuck likes cricket anyway? 544 00:25:40,520 --> 00:25:43,400 Nah, don's out. I do like the avocado just 545 00:25:43,400 --> 00:25:45,800 'cause it's got sort of the yellow flesh in there. 546 00:25:45,960 --> 00:25:49,920 But yeah, I mean, pickle. Pickle didn't get the traction 547 00:25:49,920 --> 00:25:51,600 we thought it would. No it didn't. 548 00:25:51,600 --> 00:25:54,760 And if anything, the lettuce was a real strong one because 549 00:25:54,760 --> 00:25:57,000 someone was saying in the comments that if you open your 550 00:25:57,000 --> 00:25:59,600 wallet and you've got a lot of $100 notes in there, you've got 551 00:25:59,600 --> 00:26:01,280 a salad. Wouldn't fucking know. 552 00:26:01,600 --> 00:26:03,160 Right. So look, this is where we are 553 00:26:03,160 --> 00:26:04,680 stuck. We can't make this call. 554 00:26:04,680 --> 00:26:07,320 This is bigger than us. Look, I reckon we need to call 555 00:26:07,320 --> 00:26:11,600 on some heavy hitters of the the Australian social media scene 556 00:26:11,680 --> 00:26:13,680 and we're gonna have to palm this off to someone else. 557 00:26:13,840 --> 00:26:16,880 Yeah, I feel like we've gone as far as our talents can take us. 558 00:26:17,080 --> 00:26:18,840 That's exactly right. So. 559 00:26:18,960 --> 00:26:22,280 The Baron, The Baron, the Mayor of Banter Nath. 560 00:26:22,440 --> 00:26:23,280 This is up to. You. 561 00:26:23,840 --> 00:26:26,800 He needs to decide. Avocado, Granny Smith, lettuce, 562 00:26:26,840 --> 00:26:29,720 pickle, watermelon, cabbage. They're the choices. 563 00:26:29,720 --> 00:26:32,280 I'll tell you one thing. The man does not like salad. 564 00:26:32,280 --> 00:26:34,520 So lettuce is gone. Pickle's probably gone. 565 00:26:34,640 --> 00:26:37,880 I'm not sure if he even, like, likes any vegetable. 566 00:26:37,920 --> 00:26:40,080 He loves a cucumber born dry, though, by the way. 567 00:26:40,080 --> 00:26:42,280 But yeah, Baron, this is on you, brother. 568 00:26:42,480 --> 00:26:43,600 Right. And if Baron's not going to do 569 00:26:43,600 --> 00:26:46,320 it, then Volk has to do it. Well, he knows a lot about 570 00:26:46,320 --> 00:26:49,280 having lots of money, so yeah. He's probably seen a few of 571 00:26:49,280 --> 00:26:51,000 these. Yeah, that's it. 572 00:26:51,000 --> 00:26:53,320 He's probably sitting there wiping his tears with them right 573 00:26:53,320 --> 00:26:54,880 now, all. Right, so someone needs to end 574 00:26:54,880 --> 00:26:56,760 this controversy. We've called all the others, but 575 00:26:56,760 --> 00:26:59,080 we need to officially lock in the hundreds bigger than us. 576 00:26:59,120 --> 00:27:02,280 That's exactly right. Rodeo, the Baron or Volk when 577 00:27:02,280 --> 00:27:05,280 you please chip in, tell us what it is, and then we'll just lock 578 00:27:05,280 --> 00:27:06,680 that one into. Bloody ice. 579 00:27:07,400 --> 00:27:10,000 All right, let's move on. That was a lot of comments. 580 00:27:10,200 --> 00:27:12,280 It was. I just, I got to be honest, I 581 00:27:12,280 --> 00:27:15,840 started to freak out because as I was replying to people, there 582 00:27:15,840 --> 00:27:18,560 was 10 more comments. Yeah, Jay's phone didn't come 583 00:27:18,560 --> 00:27:20,200 off the charger all weekend and I. 584 00:27:20,200 --> 00:27:23,280 Fucked up real bad because one guy said a watermelon and the 585 00:27:23,280 --> 00:27:26,320 first time someone said a watermelon I was just like 586 00:27:26,560 --> 00:27:29,360 watermelons aren't fucking green they're red. 587 00:27:29,440 --> 00:27:33,040 Like the inside's red but I didn't realise the outside's 588 00:27:33,040 --> 00:27:34,640 green. Yeah, well, obviously. 589 00:27:34,720 --> 00:27:36,240 So after that I just put the phone down. 590 00:27:36,240 --> 00:27:37,680 I was like I can't deal, I can't. 591 00:27:38,160 --> 00:27:41,120 Like I didn't even like he. There's probably 10,000 comments 592 00:27:41,120 --> 00:27:42,960 on that calling me a fuck wit but I'm just not looking 593 00:27:42,960 --> 00:27:45,680 anymore. Good times. 594 00:27:46,120 --> 00:27:48,040 Anyway, Jay's been under the bus. 595 00:27:48,040 --> 00:27:50,840 He's going to throw me under the bus now for Rate My BBQ. 596 00:27:50,920 --> 00:27:54,480 OK, so this BBQ platter was sent in to us by Christian Stevenson 597 00:27:54,480 --> 00:27:58,600 AKA DJ BBQ. He is a pioneer of UK low and 598 00:27:58,600 --> 00:28:01,480 slow BBQ. He's a author, a host, a dead 599 00:28:01,480 --> 00:28:04,360 set legend and I do believe I've got his cookbook up right behind 600 00:28:04,360 --> 00:28:05,360 me. You sure do. 601 00:28:05,560 --> 00:28:07,400 He's done a few. He's done a couple. 602 00:28:07,400 --> 00:28:09,160 So he says. We hosted A cookout down in 603 00:28:09,160 --> 00:28:13,000 Christchurch with Chris, also known as Big Nose from Origin 604 00:28:13,000 --> 00:28:16,800 Barbecue in the historic Saxon town of Christchurch in Dorset, 605 00:28:16,800 --> 00:28:18,120 England. Wow. 606 00:28:18,360 --> 00:28:21,800 So the platter was 17 hour, cooked low and slow pork 607 00:28:21,800 --> 00:28:26,000 shoulder with apricot tea jam, glazed pork belly bites and 608 00:28:26,000 --> 00:28:28,360 homemade hot links. Yum. 609 00:28:28,360 --> 00:28:32,000 The platter also featured Grandma's tomato pie, baby back 610 00:28:32,000 --> 00:28:35,400 ribs, chicken thighs with Alabama white sauce, crack Mac 611 00:28:35,400 --> 00:28:38,120 and cheese and Carolina gold dipping sauce. 612 00:28:38,280 --> 00:28:41,120 He says love your work, go fast and take chances. 613 00:28:41,120 --> 00:28:45,120 He wants you to rate his BBQ. He's got no brisket on there 614 00:28:45,120 --> 00:28:47,720 bro. Is that an automatic markdown or 615 00:28:47,720 --> 00:28:49,160 what? Not really. 616 00:28:49,160 --> 00:28:51,520 Listen to me talk like I've got credentials. 617 00:28:51,640 --> 00:28:54,040 I think when it comes to these platters at the moment, 618 00:28:54,120 --> 00:28:56,760 brisket's a real tough one because people expect it to be 619 00:28:56,760 --> 00:28:58,840 cheap. It's not cheap anymore. 620 00:28:58,840 --> 00:29:00,240 It's very labour intensive to cook. 621 00:29:00,240 --> 00:29:01,880 It's very hard to make margin out of it. 622 00:29:02,240 --> 00:29:04,960 I if I had a barbecue joint, I'd be pushing people away from 623 00:29:04,960 --> 00:29:07,440 brisket as much as I could because it's basically become a 624 00:29:07,440 --> 00:29:10,080 loss leader. And also, too, we're going to 625 00:29:10,080 --> 00:29:12,880 treat this the way you judge ABA, and you're only going to 626 00:29:12,880 --> 00:29:15,840 judge what's on the platter, not what's off the platter. 627 00:29:15,960 --> 00:29:17,280 You're making your own rules up now. 628 00:29:17,520 --> 00:29:19,480 I'm talking like I know what I'm doping about and. 629 00:29:19,760 --> 00:29:23,920 He needs a score. No, it's going to be an 8.9. 630 00:29:25,880 --> 00:29:29,520 Solid score. Solid looking tray mate. 631 00:29:29,600 --> 00:29:32,240 All right, he also sent us in these images and they cooked at 632 00:29:32,240 --> 00:29:36,600 Edfest featuring Iron Maiden for the band itself and for 1000 633 00:29:36,600 --> 00:29:40,600 VIPs they did aged beef cheeseburgers, grilled bouvette 634 00:29:40,600 --> 00:29:43,240 with salsa Verde and grilled chicken thighs with Alabama 635 00:29:43,240 --> 00:29:47,120 white sauce and 21 hour smoked pulled pork that was on the menu 636 00:29:47,120 --> 00:29:50,840 for the VIPs. I love how the menu is basically 637 00:29:50,840 --> 00:29:53,840 themed around Iron Maiden songs. It's great all. 638 00:29:54,000 --> 00:29:56,560 Right. And this is how the night ended. 639 00:29:56,560 --> 00:29:59,720 And there's something about a festival, outdoors, beautiful 640 00:29:59,720 --> 00:30:01,640 weather, they've got a fantastic sunset here. 641 00:30:01,640 --> 00:30:04,480 Your favorite bands at the time when you're experiencing that, 642 00:30:04,480 --> 00:30:07,040 you just don't really realise how special it is. 643 00:30:07,040 --> 00:30:09,600 Like anyone can go to a stadium with a roof and you kind of 644 00:30:09,600 --> 00:30:11,000 don't get that right environment. 645 00:30:11,000 --> 00:30:14,040 But a beautiful sunset with your favorite bands, hanging out with 646 00:30:14,040 --> 00:30:15,640 your mates, there's something special about that. 647 00:30:15,800 --> 00:30:18,760 Well you got to think though, this is Iron Maiden bro. 648 00:30:18,800 --> 00:30:21,920 There's probably 70% to probably more. 649 00:30:21,920 --> 00:30:24,600 A lot of these people here are probably at a bucket list 650 00:30:24,600 --> 00:30:26,120 concert. You know Iron Maiden. 651 00:30:26,120 --> 00:30:27,840 I've seen them live here in Australia years ago. 652 00:30:27,960 --> 00:30:30,200 They bring the fucking ruckus, bro. 653 00:30:30,200 --> 00:30:32,200 They're amazing. Yeah, the fact that you're 654 00:30:32,200 --> 00:30:35,200 probably cooking for people there that are basically they're 655 00:30:35,200 --> 00:30:37,000 doing something they've always wanted to do. 656 00:30:37,000 --> 00:30:41,280 They'd be so receptive and so appreciative and just buzzing. 657 00:30:41,280 --> 00:30:44,000 I reckon that'd be a sick experience to cook for this. 658 00:30:44,000 --> 00:30:46,240 I agree, but here's a little twist to it. 659 00:30:46,800 --> 00:30:49,880 I said before he also had to cook for the band, so apparently 660 00:30:49,880 --> 00:30:53,840 at the end they had to serve Iron Maiden Bacon Sammies in 661 00:30:53,840 --> 00:30:56,160 shitty white bread when they came off the stage. 662 00:30:56,760 --> 00:30:59,560 Probably just say comfort food. Apparently it's a tradition. 663 00:30:59,960 --> 00:31:02,880 Oh really? Yeah, bacon sammies though in 664 00:31:02,880 --> 00:31:05,480 the UK they just hit different. They're so good. 665 00:31:05,480 --> 00:31:08,040 Well I could be completely wrong but my guess is the first time 666 00:31:08,040 --> 00:31:10,280 they played in the UK they probably had a bacon sandwich. 667 00:31:10,280 --> 00:31:12,360 Thought it was fucking great and now they always want bacon 668 00:31:12,360 --> 00:31:14,400 sandwiches. Well, they're from the UK, so. 669 00:31:14,600 --> 00:31:18,000 But The thing is, is the guy, Bruce Dickinson, the lead 670 00:31:18,000 --> 00:31:22,840 singer, he's got a doctorate in Egyptian studies and Iron Maiden 671 00:31:22,840 --> 00:31:26,640 get around the world in their own 747 that he pilots. 672 00:31:26,760 --> 00:31:28,960 Yeah, so he likes to fly aeroplanes as well. 673 00:31:29,040 --> 00:31:32,520 Yeah, I've seen a 757 with him flying up with Iron Maiden on 674 00:31:32,520 --> 00:31:34,000 the side. Yeah, pretty cool. 675 00:31:34,200 --> 00:31:35,840 But bacon sandwiches? Yeah, bloody. 676 00:31:36,040 --> 00:31:39,360 Shitty white bread sick. All right, thanks to DJ BBQ for 677 00:31:39,360 --> 00:31:40,640 sending that one in to. US. 678 00:31:40,640 --> 00:31:42,960 Hell yeah, yeah. OK, so we've got a bit of news 679 00:31:42,960 --> 00:31:45,760 and this is also from the UK. Now, do you remember this photo? 680 00:31:45,880 --> 00:31:48,520 No, what? I don't. 681 00:31:48,680 --> 00:31:51,960 I would've remembered a dog getting take away by some 682 00:31:51,960 --> 00:31:54,680 balloons. All right, this is a photo of 683 00:31:54,720 --> 00:31:59,800 Mon Horn look from Uncle Han's barbecue in London in the UK and 684 00:31:59,800 --> 00:32:02,800 he is doing Asian inspired BBQ pop ups. 685 00:32:03,120 --> 00:32:06,320 Now the reason why you might not remember is because I think I 686 00:32:06,320 --> 00:32:08,040 featured him on the show with Jess Prog. 687 00:32:08,080 --> 00:32:10,920 Well, that'd fucking be why. All right, so the food he was 688 00:32:10,920 --> 00:32:13,280 doing in these pop ups was exceptional because he was 689 00:32:13,280 --> 00:32:18,040 blending American BBQ with Asian flavours and he did a 40, 48 690 00:32:18,040 --> 00:32:21,680 hour brined and then smoked duck and he also did beef ribs with a 691 00:32:21,680 --> 00:32:23,960 chili crisp. And he trained under John Bates 692 00:32:23,960 --> 00:32:26,520 at Interstellar. Well, there you go sick. 693 00:32:26,840 --> 00:32:30,360 So this was sent to us by Intranota and he is a pitmaster 694 00:32:30,360 --> 00:32:33,800 at the soon to be opened Hans Barbecue and they are getting a 695 00:32:33,800 --> 00:32:36,720 bricks and mortar and the name has been shortened to Han which 696 00:32:36,720 --> 00:32:39,080 is really cool. And this is all we know at the 697 00:32:39,080 --> 00:32:41,920 moment. So Intranota is one of Hans 698 00:32:41,920 --> 00:32:44,720 pitmasters going to be working at the restaurant and they just 699 00:32:44,720 --> 00:32:46,280 got the sign done. But that's all we know for now. 700 00:32:46,480 --> 00:32:50,080 Oh, there's a bit of. But while we wait, that sign 701 00:32:50,080 --> 00:32:53,200 that was hand painted was hand painted by Nick Morley from 702 00:32:53,200 --> 00:32:55,680 Morley Signs. And he's a freelance London sign 703 00:32:55,680 --> 00:32:58,800 writer and it looks like from his Instagram and he had tons 704 00:32:58,800 --> 00:33:01,400 more of these that he has done nearly every restaurant in 705 00:33:01,400 --> 00:33:03,120 London. So go give him a follow too, 706 00:33:03,120 --> 00:33:04,720 because they're all hand painted. 707 00:33:05,000 --> 00:33:07,360 He's a busy boy. Every restaurant in London. 708 00:33:07,360 --> 00:33:09,120 Jeez. And now Hans. 709 00:33:09,320 --> 00:33:10,840 Now Hans, I just scrolled through. 710 00:33:10,840 --> 00:33:13,120 There was this one restaurant after another after another. 711 00:33:13,120 --> 00:33:16,000 It's almost like getting your restaurant name hand painted by 712 00:33:16,000 --> 00:33:17,600 him is kind of like a Ryder passage. 713 00:33:17,840 --> 00:33:19,760 Fucking do it. I love hand painted. 714 00:33:19,920 --> 00:33:22,680 All right, let's move on to the recipe of the week. 715 00:33:22,680 --> 00:33:24,520 And that was a lot. And I'm hungry now. 716 00:33:24,520 --> 00:33:25,600 And you've got something special for. 717 00:33:25,600 --> 00:33:28,000 Me we do, mate. We're using some leftover 718 00:33:28,000 --> 00:33:31,440 brisket and we're going to turn them into some little tortilla 719 00:33:31,440 --> 00:33:34,480 cups which you can cook a heap up on a Sunday over and then 720 00:33:34,480 --> 00:33:36,400 have them cold for lunch through the week. 721 00:33:36,480 --> 00:33:39,280 So this is breakfast. Breakfast, lunch and dinner. 722 00:33:39,280 --> 00:33:42,320 Baby leftover brisket. Breakfast. 723 00:33:42,320 --> 00:33:44,680 Leftover brisket breakfast. Baby. 724 00:33:44,680 --> 00:33:46,120 All right, run me through what's happening here. 725 00:33:46,320 --> 00:33:47,600 Righto. So we've got our angry 726 00:33:47,680 --> 00:33:50,480 ingredients all sort of chopped up to the same consistency. 727 00:33:50,480 --> 00:33:53,800 Then I've got myself three eggs, which once I added everything 728 00:33:53,800 --> 00:33:56,560 in, I realized I needed more. So I actually put five eggs in 729 00:33:56,560 --> 00:33:59,240 this whole thing. I've seasoned them with a bit of 730 00:33:59,240 --> 00:34:04,040 tahin and some some hot sauce. Then what I've done, I've mixed 731 00:34:04,040 --> 00:34:06,800 all that up to sort of be the same consistency of what you'd 732 00:34:06,800 --> 00:34:08,960 do with a scrambled egg or something like that. 733 00:34:08,960 --> 00:34:11,880 And I've literally just chucked everything else in the mix. 734 00:34:11,880 --> 00:34:14,480 So I've got our leftover brisket, our jalapeno, our 735 00:34:14,480 --> 00:34:18,120 cheese, and our chopped bacon. Then what I've done, I've got my 736 00:34:18,120 --> 00:34:22,320 muffin tin and I've got myself some little flour Taco tortillas 737 00:34:22,320 --> 00:34:26,159 and I've just put them in there, squashed them down, got to the 738 00:34:26,159 --> 00:34:29,320 six tortilla. I realised that if I microwaved 739 00:34:29,320 --> 00:34:32,880 the tortilla first, it was heaps easier to get into the mould 740 00:34:32,880 --> 00:34:35,320 without breaking it. Then I've just basically poured 741 00:34:35,320 --> 00:34:38,000 them in. You don't want to go too sort of 742 00:34:38,000 --> 00:34:40,639 heavy on how much you put in there because it does swell up a 743 00:34:40,639 --> 00:34:43,600 bit and you don't want it to overflow and make you smoke it 744 00:34:43,600 --> 00:34:45,440 even dirtier than what it already is. 745 00:34:45,440 --> 00:34:49,120 So yeah, Chuck them in the Traeger at about 400 Fahrenheit. 746 00:34:49,199 --> 00:34:52,000 Yeah, about 40 minutes later, mate, we got these beautiful 747 00:34:52,000 --> 00:34:55,719 little breakfast cups. Tortillas, eggs, jalapenos. 748 00:34:55,840 --> 00:34:59,320 It's bacon. Cheese, brisket, Tajin, hot 749 00:34:59,320 --> 00:35:01,760 sauce, hot sauce. You can make this up as you go. 750 00:35:01,760 --> 00:35:03,880 Throw whatever rub you want in there. 751 00:35:04,280 --> 00:35:07,760 Yeah, just go hard with it. But basically you cook a heap of 752 00:35:07,760 --> 00:35:10,360 these up, you leave them in the fridge, you just eat them cold 753 00:35:10,360 --> 00:35:12,480 the next day. I mean, I was cooking heaps and 754 00:35:12,480 --> 00:35:14,920 I was going down the Surly's and painting the joint out and I 755 00:35:14,920 --> 00:35:16,400 didn't want to buy lunch everyday. 756 00:35:16,600 --> 00:35:19,920 Just smash a heap of these mate. All killer, no filler. 757 00:35:19,920 --> 00:35:22,400 Righty, I bring it out. Let's see what you got. 758 00:35:26,720 --> 00:35:36,240 Oh, these look good. Going to go a bit of chooks hot 759 00:35:36,240 --> 00:35:43,800 sauce too mate for me. So it's like a Mexican quiche? 760 00:35:44,040 --> 00:35:46,160 Pretty much, man. But I just like to use the 761 00:35:46,160 --> 00:35:49,520 tortillas instead of our pastry, which I love so much. 762 00:35:49,520 --> 00:35:51,240 It's just a little bit better for you. 763 00:35:51,840 --> 00:35:55,000 You know, you can get a few good different tortillas out there 764 00:35:55,000 --> 00:35:56,760 now. They've got some keto wraps and 765 00:35:56,760 --> 00:35:59,480 that sort of thing if you're worried about your calories and 766 00:35:59,480 --> 00:36:00,800 all that sort of thing. Yeah. 767 00:36:00,800 --> 00:36:01,960 So you can cut down on the carbs. 768 00:36:02,400 --> 00:36:04,520 Pretty much. And once you get these tortillas 769 00:36:04,520 --> 00:36:07,440 smoked and crunchy on the edges, they're bloody fantastic. 770 00:36:08,520 --> 00:36:11,440 Give ourselves a cheese. Cheese bra. 771 00:36:16,640 --> 00:36:18,360 A lot lighter than pastry, which is a good thing. 772 00:36:18,560 --> 00:36:21,880 Yeah, it doesn't deliver that beautiful butteriness as pastry 773 00:36:21,880 --> 00:36:24,840 does, but heaps better for you. And I think it sort of matches 774 00:36:24,840 --> 00:36:27,480 the flavor profile better of the Taco ingredients. 775 00:36:27,640 --> 00:36:29,360 The briskets, great. The bacons, great. 776 00:36:29,360 --> 00:36:30,600 The jalapenos? Go with it. 777 00:36:30,600 --> 00:36:34,040 Cheese egg. I like the lightness. 778 00:36:34,040 --> 00:36:36,640 Sometimes you have a quiche and the pastry's just too fucking 779 00:36:36,640 --> 00:36:38,280 thick, whereas this is really thin. 780 00:36:38,280 --> 00:36:41,040 So it's actually more about the ingredients than it is about the 781 00:36:41,040 --> 00:36:42,440 casing. That's it. 782 00:36:42,600 --> 00:36:45,000 When I cooked them earlier, I took one upstairs to the office 783 00:36:45,000 --> 00:36:47,720 and gave it to Annette. And you know, I talked it up a 784 00:36:47,720 --> 00:36:49,080 bit and she took a bite and she went. 785 00:36:49,360 --> 00:36:52,440 It's just a fucking cache. If my grandma had wheels, she'd 786 00:36:52,440 --> 00:36:53,880 be a bike. How's that saying go? 787 00:36:56,160 --> 00:36:59,080 The classic video of when the lady's trying to compare the 788 00:36:59,400 --> 00:37:02,120 Italian dish to the British carbonara and he just hits her 789 00:37:02,120 --> 00:37:04,280 with the fuck. If my grandma had wheels, she'd 790 00:37:04,280 --> 00:37:06,920 be a bike. It's really good. 791 00:37:07,440 --> 00:37:11,160 I'm into it all about those Sunday Arbo feeds that can carry 792 00:37:11,160 --> 00:37:13,000 you through the week. All right, so if you want to 793 00:37:13,000 --> 00:37:15,760 make a quiche and you want to make it healthier and tastier. 794 00:37:16,000 --> 00:37:18,360 That's the goat, that's it. But yeah, as I said, I'm all 795 00:37:18,360 --> 00:37:20,120 about these lunch box fillers, mate. 796 00:37:20,120 --> 00:37:22,720 You put these in the kids lunch box, they're bloody good. 797 00:37:23,000 --> 00:37:26,480 Sorry, I'm having another one. Hook in smashing that hot sauce 798 00:37:26,480 --> 00:37:28,080 too mate. That's flavourful. 799 00:37:28,760 --> 00:37:30,760 Chooks. Almighty OG. 800 00:37:31,440 --> 00:37:32,960 I'm into it. Where's chooks from? 801 00:37:33,120 --> 00:37:36,040 We met him, well, I met him down in Gippsland meat stock. 802 00:37:36,680 --> 00:37:37,720 Pretty sure it's down. Vico. 803 00:37:37,720 --> 00:37:39,640 It's good. It's got Vegemite in it. 804 00:37:39,920 --> 00:37:41,840 I really like it. It's right on the limit of heat 805 00:37:41,840 --> 00:37:43,240 for me, right? If you've got a couple of 806 00:37:43,240 --> 00:37:45,680 growing kids and you wanted to give them something on the way 807 00:37:45,680 --> 00:37:48,280 out the door and they love a bit of flavour. 808 00:37:49,040 --> 00:37:51,800 Or your own lunch box. Yeah, that's it. 809 00:37:52,000 --> 00:37:54,880 See, the theory is you make these and you just eat them 810 00:37:54,880 --> 00:37:57,160 through the week. But the reality is you cook them 811 00:37:57,280 --> 00:37:58,840 and you fucking just smash them that night. 812 00:37:58,840 --> 00:37:59,960 You eat them all. Bloody oath. 813 00:38:00,280 --> 00:38:02,400 All right, let's. Move on to the end of the show 814 00:38:02,400 --> 00:38:04,760 and if you've lasted this long, we deserve a like. 815 00:38:04,960 --> 00:38:07,720 A like and a subscribe. Fuck it, hit us with the double 816 00:38:07,840 --> 00:38:10,280 double like, no like and subscribe. 817 00:38:10,280 --> 00:38:13,200 You know 2 bits of generosity. You heard the man. 818 00:38:13,200 --> 00:38:15,560 All right, I'm going to play a video for you next for our fuck 819 00:38:15,560 --> 00:38:16,800 up of the week and you're going to narrate it. 820 00:38:16,800 --> 00:38:18,360 For me, I'm going to try my best. 821 00:38:18,360 --> 00:38:22,960 All right, let's go. Righto, we've got old mate there 822 00:38:22,960 --> 00:38:24,720 with a bit of silver service coming up. 823 00:38:24,760 --> 00:38:28,800 Ohh geez, what's going on there? Look at his knife, it's a sword 824 00:38:28,800 --> 00:38:30,960 with a fucking antler for a handle. 825 00:38:31,560 --> 00:38:35,280 Looks like he's got like a chicken fried steak, massive cut 826 00:38:35,280 --> 00:38:37,560 of steak, still very pink in the middle. 827 00:38:37,760 --> 00:38:40,480 It's cooked it hot because it's very grey at the top there too. 828 00:38:40,480 --> 00:38:44,160 But yeah, he's slicing it up to order and I can hear the 829 00:38:44,160 --> 00:38:47,040 comments now, mate. Oh, it's still mowing. 830 00:38:47,040 --> 00:38:49,360 A good vet can bring that thing back to life. 831 00:38:49,360 --> 00:38:53,480 But yeah, it looks like it's a bit of cheap, a huge big prime 832 00:38:53,480 --> 00:38:57,840 rib chicken fried steak style. And yeah, it's not cooked 833 00:38:57,840 --> 00:39:01,240 through. So she's that's not rare, that's 834 00:39:01,240 --> 00:39:02,640 raw. It is raw. 835 00:39:02,640 --> 00:39:06,360 It definitely is, yeah. I mean, it comes down to when 836 00:39:06,360 --> 00:39:09,000 you watch Alfred Gurney's live fire videos, you got to be 837 00:39:09,000 --> 00:39:12,760 careful with cooking too hot because what it can do is it can 838 00:39:12,760 --> 00:39:16,320 sear the meat and then the the basically the heat won't 839 00:39:16,320 --> 00:39:19,800 penetrate anywhere further past the seared section. 840 00:39:20,240 --> 00:39:21,640 So I reckon that's what's happened here. 841 00:39:21,640 --> 00:39:24,480 They fried it too fucking hot and they probably should have 842 00:39:24,480 --> 00:39:27,200 reversed seared it before they crumbed and fried it anyway. 843 00:39:27,920 --> 00:39:30,800 But yeah, I mean, he hasn't burnt the crumb, so he's. 844 00:39:30,800 --> 00:39:34,160 Fried it correctly? Do you reckon he's fried it? 845 00:39:35,000 --> 00:39:37,400 It's got to be deep fried bro. I'd say it is too. 846 00:39:37,640 --> 00:39:41,280 Yeah, I mean, the crumb is just too well, consistently cooked 847 00:39:41,280 --> 00:39:43,880 and well held together. All right, so it was posted by 848 00:39:43,880 --> 00:39:46,480 Tom Bowler player and they said for. 849 00:39:46,480 --> 00:39:48,720 Discussion look, the mums are all leaving. 850 00:39:48,800 --> 00:39:51,960 He's put the fucking knife in the board and everyone's going 851 00:39:51,960 --> 00:39:53,040 fuck this, we're. Out. 852 00:39:54,720 --> 00:39:58,520 So the steak itself here it, I don't think it's rare, I don't 853 00:39:58,520 --> 00:40:00,480 think it's fucking blue. I think it's raw. 854 00:40:00,480 --> 00:40:02,480 Yeah, that's it. And is it deep fried? 855 00:40:02,680 --> 00:40:05,560 It's got to be the crumb is too consistently cooked. 856 00:40:05,640 --> 00:40:07,640 Right. So something else you missed 857 00:40:08,240 --> 00:40:12,480 that apron, that little? That's unfortunate. 858 00:40:12,600 --> 00:40:13,840 There's a little chef's hat on his. 859 00:40:13,840 --> 00:40:16,680 Apron that has an unusual shape that just so happens to be 860 00:40:16,680 --> 00:40:19,280 poorly placed. Yes, the old Bishop. 861 00:40:19,280 --> 00:40:22,240 There, he's making an appearance all right, but full marks for 862 00:40:22,240 --> 00:40:23,600 the knife. Yeah, that's it. 863 00:40:23,600 --> 00:40:25,160 You wouldn't be able to. Use that in Melbourne. 864 00:40:25,160 --> 00:40:27,320 You'd have to put that in the amnesty bin, all right. 865 00:40:27,320 --> 00:40:30,080 And this one has a antlers. Yeah, it's got like. 866 00:40:30,760 --> 00:40:33,200 A antlers handle, yeah. It's pretty cool. 867 00:40:33,360 --> 00:40:34,640 Well, look, I don't know how I feel about it. 868 00:40:34,640 --> 00:40:36,320 Maybe. The beef is good enough quality 869 00:40:36,320 --> 00:40:38,360 that you can eat it like that and it's completely fine. 870 00:40:38,360 --> 00:40:40,760 I actually like the idea of chicken fried steak. 871 00:40:40,760 --> 00:40:43,280 I actually love it. But that's like an inch and a 872 00:40:43,280 --> 00:40:45,680 half thick. It's almost chicken. 873 00:40:45,680 --> 00:40:47,800 Fried steak, beef Tatar, isn't it? 874 00:40:48,120 --> 00:40:50,920 Or beef tataki. OK, you know how they say. 875 00:40:50,920 --> 00:40:54,200 So flame the beef and it's still sort of raw. 876 00:40:54,200 --> 00:40:57,560 But I don't know. I'm not sure a steaks that thick 877 00:40:57,760 --> 00:41:01,120 meant to be designed like that. Like eaten like that, I don't 878 00:41:01,160 --> 00:41:02,280 know. I wouldn't find it. 879 00:41:02,280 --> 00:41:05,160 Appealing personally, but then again I didn't need it so I 880 00:41:05,160 --> 00:41:06,720 wouldn't have a fucking clue. Yeah, that's it. 881 00:41:06,720 --> 00:41:08,880 Jump in the comments. Let us know. 882 00:41:08,880 --> 00:41:12,960 All right, that wraps up this. Episode of the under season BBQ 883 00:41:12,960 --> 00:41:15,040 show Bloody Oath. And if you're still here? 884 00:41:15,040 --> 00:41:18,760 We appreciate you like subscribe, do all the things and 885 00:41:19,000 --> 00:41:20,560 see you next Tuesday.