Welcome to the Under Season BBQ show where we talk about all
things. Everything BBQ.
We do, and we talk about everything as well.
So if you're new to the show and into BBQ culture, we talk about
low and slow BBQ, we talk about live fire, we talk about
grilling, and then everything in between.
We talk about pizza, desserts, hot dogs.
Yeah, anyway, let's fucking go. All right, let's see who's doing
our intro this week. Howdy, this is Lu.
I'm also known as foodie monster on TikTok, YouTube and Snapchat.
I love reviewing restaurants. I have a special place in my
heart for barbecue and I'm here in Dallas, TX.
One of the greatest Mecca's for BBQ at the Pecan Lodge.
One of the iconic spots you have to visit for barbecue in the
Dallas Fort Worth area and you're watching the Under Season
BBQ show. Yeah, baby foodie monster coming
at ya. Who's that?
That was you. So that was Foodie Monster and
you spotted it right at the end there.
I actually took that video at Pecan Lodge in Dallas, TX.
Hell yeah. Home of the mighty Mavericks.
So we actually had lunch together.
This is what foodie monster had. Some fried chicken, some
brisket, some Turkey sausage, Mac and cheese.
It was good BBQ. Hell yeah, they've opted for
dinner rolls instead of napkins. Cheating, cheating.
So we also got shown through the pit yard.
It's very old school with some crazy looking pits and I haven't
ever really seen pits like this. Have you where the the firebox
is actually behind the pit? Yeah, right.
I guess it's just another version.
I guess ADIY version of an offset.
Yeah, well, I've never seen the smokebox behind the pit before.
I guess it's just based off the the cabinet smoker mentality in
it. Yeah, so a big thanks to Foodie
Monster for catching up and to Pecan Lodge for letting us get
behind the scenes and have a look at these cool, very well
worn in smokers. Yeah, and this was on your last
trip to Texas where you forgot to take me, right?
Correct, but those are smokers. They look like they're hanging
on by thread. They look like they've put in
some hours, that's for sure. All right, let's move on.
What do these beautiful people have to look forward to in this
episode? Righto, you need to hold on
tight, get all the way to the end because we're using leftover
brisket on the menu. We've also got a flight of
sausages failed or nailed and we've got a conclusion to our
currency debate. Oh, that blew up.
Didn't it? That bloody went nuts.
Buddy. All right, let's move on to our
dishes of the week. And you called it already.
It's a flight of 20 sausages and it was posted by Smoke Smith
Barbecue and they are a craft BBQ restaurant, sports bar and
Blues joint in Bonnett County, Idaho.
Wow. And they say Sausage Fest Day 2
is happening. I'm Idaho.
What are we looking at? Tell me what's going on here.
It's a, it's a, it's a hoedown sausage fest, mate.
So basically they're just celebrating everything sausage.
That makes what we're into great.
And you've got 20 different variations of beautiful dishes
stuffed in tubes. So we could do a whole episode
on just these sausage flavours, but to go over a few the
Nashville hot chicken sausage. Yum.
It's ground chicken and direct fire cooked pulled chicken
loaded with cayenne pepper, our ball chillies, garlic, paprika
and then Nashville hot seasoning.
Once you have Kraft sausages, you'll life changes.
And the Garbage Plate Sausage is inspired by Rochester NY's
legendary Garbage plate. It's ground beef, macaroni
salad, home fries, cheddar cheese, onions and meat sauce,
which is like a bolognese together with ketchup, mustard
and Frank's red hot sauce. You won't hear me say this very
often, but I'd love to walk out of there full of sausage.
They also have a poutine sausage, which is Canada's
favorite comfort food. It's a beef sausage with cheese
curds, beef gravy, French fries, garlic, onions and savoury
herbs. Stop it.
So we're looking at here a bit of butcher's paper and on there
is 20 fantastically looking, completely different sausages.
So it's Sausage Fest 2 and it's over.
For 2026. They served 20 different types
of sausages, rotating 6 flavours at a time throughout the
weekend. Amazing.
You would not want to wear that hat to a gay bar.
It's like mixed signals though, because you're into sausage, but
you're also into America. Yeah, well, you know, I'm sure
it's different country to country, but yeah, I was very
jealous when I started seeing all these photos pop up because
I was not partaking. So Smoke Smith BBQ is serving
Texas style barbecue in North Idaho.
What began with a backyard smoker and a love for good food
has grown into a local spot where community craft and real
wood fired flavour come together.
Hell yeah. Happy days.
Right go give them a follow Smoke Smith BBQ.
You. All right, next.
This video was posted by Muhammad Noor, and from what I
can tell, he's in Egypt and he's using what looks like a huge
tandoor oven, but I think they call it a zaab.
And the flavour comes from the fat rendering down onto the
colds and then steaming back up and it's full of chickens.
Yeah, and there's a pot of something down the bottom there
too, that's probably going to become a side dish or something
like that. Or it could be full of
aromatics. But yeah, how good is it?
It's a pit. That's basically buried in the
sand, which would hold the heat beautifully and would love to
taste that chook. I'm going to say that pot at the
bottom will be full of things, something like potatoes.
Yeah. Yeah, exactly.
All right, so it looks really, really cool, but that's not what
I wanted to show you. This is what I wanted to show
you. Now, Denmark, you're gonna need
to blow this out because it's pretty brutal.
Talk me through what is happening here.
Well, you got old mate in the in the before stages here and a
very quick efficient way to get these chickens ready.
There's a bit of a production line where the guys are grabbing
the chooks, bringing them over and old mate is, yeah, basically
committing the the process that gets chicken from this to that.
It's cancelling those chickens. Well, we don't have to worry
about vegans watching this show anyway, do we?
But he's stood. In front of all of his friends.
Yeah, it's just like, oh shit. So he's standing in the middle
of what looks to be hundreds of chickens, and the boys are
lining up one at a time with chicken's neck laid out and he
is slicing it with a knife. Yeah, you want to make sure you
get your fingers out of the way because he's moving fast.
Well, the chicken's fresh. It is.
Fresh. So if you're wondering what the
final product looks like, this is it.
It looks good and that. It does look good.
Better than the Bachelor's handbag you get here in
Australia. The old Coles Chuck.
Yeah, that's it. I reckon they need to put them
back in those foil bags though. I the Chuck in the plastic bag
just doesn't have the same, I guess steamed goodness about it.
Like it used to come in that foil bag with just the top
rolled over. Yeah.
Well, I'm not a fan of the plastic thing 'cause I just
can't seem to get my hands in there properly.
Yeah, and it's always full of like, sweat and juice down the
bottom. It's just like, oh, it's the
forbidden dip. All right, let's move on.
I want you to meet some. This is meet the pit master.
Meet the pit master you're. Going to have to watch this
video. You ready?
And it's not Turtle man, it's poor trash BBQ right here with
today. We're selling chicken and ribs
today and poor Buck y'all look at that chicken, look at them
ribs back there. Yes yes, y'all come and get it.
Come and get it today, $15 a plate, $15 a plate DIY till I'm
DOA. So the Pit master's name is
Bubba Sims. Bubba Sims.
And the video was captioned meat on the grill.
Get ready for you to pull up and grab a plate.
Open at noon until we run out. Hell yeah I would.
I'd pull up a plate and shout out for sure.
And Bubba Sims, he's He's barbecuing without his shirt on.
Yeah, I reckon that overhang there's caught a few singers in
it's time. So naturally I went digging and
pour trash. BBQ.
They say day or night, Bubba Sims is on the grill.
They do $15 meals. You can pick between chicken or
ribs with two sides. They're open on Fridays and
Saturdays. Hell yeah, he's got it all
organised for you. So at first I thought that this
is just like a prank video, but it's legit.
They've got their own flags and they've got the kids helping
them hold up signs out the front.
And they're based in Webster, FL in the United States.
You know why he's cooking from home?
Because he's got an ankle monitor on.
Does he? Brick and mortar coming soon,
just not yet. So I actually punched the
address in to Google Maps from the poster and this came up and
it hardly looks like a barbecue joint.
It looks like a bit of click bait Catfish BBQ.
It does. It looks like a backdrop from
The Walking Dead. So I punched the address into
realtor.com and this house popped up and it was last sold
for $140,000 in 2005. So it's a real location.
Yeah. But it's off the market, so
yeah. So I go back to Google Maps and
I go for a bit of a better look up the road and whammo, it's the
same place that is poor trash barbecue and it doesn't look
like a BBQ. Joint, No.
I'm sure if he did a little bit better advertising he'd have a
few more people keen to drive down that driveway and actually
only attend I reckon. Well, I'm one step ahead of you,
right? Instead of getting the kids to
go outside and hold the signs, he needs to crowdfund one of
these signs. You got plenty of contacts in
the neon game mate. You could hook a brother.
Up. So I've taken the liberty of
coming up with some signs which I think will really put his
place on the map. Maybe he can do like a GoFundMe.
Bloody Earth. It looks good though, doesn't
it? It does look really cool, and if
I saw that on the side of the road, not that I drive to
Florida too often, but yeah, I'd fucking pull in.
So after he's done the sign, I think if there's any money
leftover from the GoFundMe, he can get a few aprons because
those flat spatters on the raw belly.
Have you ever had a fat splatter on the raw belly?
I have. They don't.
They don't tickle. No, they don't.
All right, Bubba Sims. Poor trash BBQ.
He's on Facebook. Just Facebook.
Well, that's kind of where I saw him, so yeah, go give him a
follow. Poor trash BBQ.
Hopefully he can crowdfund one of these signs and really get
that business humming. Get it absolutely cranking all.
Right, let's move on. Failed or nailed the The segment
where Jay puts me in the hot seat and I have to say failed or
nailed quick as I can. Ready, ready.
There's a lot going on. There is, but I reckon it's look
it's nailed. I'd try it.
Lock it in. Lock it in Nailed.
All right, this one was posted by Open Fire Co and they do
cinematic live fire cooking events and they're based in New
Orleans but take bookings worldwide.
So being New Orleans, they are alligator clause.
Well, they look like crocodiles because of the colour.
So you're close, right? Because it would make sense
because they're based in New Orleans, but these are actually
fried crocodile arms crocodiles. Crocodiles native to Australia.
Crocodiles are native to Australia, but there's obviously
crocodiles in South America and that sort of thing too.
But I reckon these have probably been farmed and now that you
look, they look more like crocodile skin than that really
dark black alligator that you usually get.
So they are brined in pickle juice and buttermilk and then
deep fried in a cast iron. Right on the fire, they say.
It's so cute how he leaves his little gloves on.
So instead of chicken wings, what about fried crocodile arms?
They say. Would you partake or would you
look for the quickest exit? Well I've had crocodile meat
stock from Fat Boys and it was delicious so I would tear this
up. Well, you know how they do
popcorn chicken? I've done popcorn crocodile
before and it was a Jamie Oliver recipe and it was fucking
amazing. Yeah, it sounds good.
All right, so those photos and these ones, here are some epic
photos of Openfy Co in action and credit goes to Jess Kearney
for these photos. Now she is an Australian
photographer living in New Orleans, travelling the world.
So go give them both a follow. She's an exceptional
photographer. Sounds like a terrible gig.
You reckon he's also Australian? He could be.
He looks pretty awkward, doesn't he?
He's got the right look about him.
Yeah, he's definitely got the Kempsey Yacoubra going on.
But they're based in New Orleans.
People can jump on planes. He's wearing blundstons too
mate. I reckon he is an expat.
All right, go give them both a follow.
It's really some exceptional cookery and photography both at
the same time, and they're doing things outside of the.
Box that's in he looks like he's cooking on the big fuegos there
on the on the left hand side there Pretty cool times.
All right, this next one was posted by Distu Guiding and it
was titled Oven Baked Brisket after an Amazing Trim Job.
Fuck, if that's amazing, you failed.
Is it a failed? It's fucking looks like he's
about to put it on some fish hooks and catch a bass with it
mate. It's fucking not ready for a
smoker, that's for sure. So my guess is here that maybe
this was before he trimmed it. Because I hope so.
This is the after. Yeah, it's definitely,
definitely a pre trim photo. So he says I bought a new set of
knives for better trimming on the next one, but this is what
it looks like after he's cooked it and compared to what he
started with it looks decent. Looks really good, good bark.
So this is the final product. It was left uncovered for about
13 hours in an oven at 250F until it reached 172 internal.
Then it was wrapped in parchment paper till 202 F which took
about 6 hours. So all up, he cooked this thing
for nearly 20 hours in the oven. Jeez, he's sliced with the grain
too, so if he had to go on the other way it would look better.
But yeah, I mean bucks still would smash.
So he says he let it rest in the oven on a lower temp at 150 F
until the meat reached 150F. Does that make sense to you?
It doesn't seem like it'd be cooked through.
No. So what he's saying is he took
the brisket to 202, he then turned the oven right down to
150 and then he let the temperature of the brisket come
down until it hit the temperature of the oven at 1:50
and then he took it out. OK, that's a very long hold by
the sound of it, as we know is all the rage.
Yes, so the long holds are all the rage, but he only rested his
for two hours. That's what it took to come down
to 150. And then he sliced it, you
guessed it, with the grain. And All in all, it ended up
taking 21 hours. Jesus, might as well just round
it out to 24 mate. Fucking put it on dinner time
one day, I have it ready for the next.
But look, compared to what he started with, you said it was
failed, but it turned out to be. Got catfished and it was nailed.
Well done, All right, we need to watch this one first.
It was posted by Foodie Fetish, not their video.
There's no credit for it either, but let's watch.
Go all. Right.
All right, don't touch that, buddy.
Can't touch. Where's the heat source?
So in the description it said the bottom took one for the team
so the meat side could be absolutely perfect.
Is this perfect to you? Is this failed or nailed?
That's failed because they've gone too long and you can just
tell by how much the meat has pulled away from the leg bones
and there's a bit of top of the heads missing.
It's just so overcooked that it's, yeah, I don't know, man,
That looks like they've just tried to do too much.
You've sometimes you just got to choose if you want really nice
smoky low cooked pork or crackling.
Well, they've got the crackling pretty good.
Yeah, they have got the crackling pretty good, but.
It's come at the expense of the bottom, yeah.
Exactly right. Crackling's a garnish in my
opinion. I'm all about that juicy pulk.
Well, look, I'd still eat it, but are you going to have
failed? Well, considering what it could
have been, it's got to be a fail.
Well. It's like a coin toss.
One side looks fine, the other side looks terrible.
Yeah, well, you're not going to sit there and enter this into a
competition and think you've nailed it, are you?
You know what it is, that top bit is burnt because the top of
that, when he lifts the lid off, that's where you put the heat.
You watch when they lift the lid off.
Yeah, it looks like it's covered in sand, but now that you look
at it, it's probably that's all that's all spent charcoal.
They've had the top too hot anyway.
Could be delicious. Those little box things, good.
I can't remember what they're called, but they they do a good
job. Well, you wouldn't get the flare
ups that, you know, we've all seen too many times where you
get 19 hours into a 20 hour whole hog cook and that flying
when you take the top off just gets that little bit too much
oxygen. All of a sudden you've got a fat
fire and a fucked hog. The one thing I am scared of in
barbecue in general is whole hogs.
I've seen so many catch fire and once they catch fire, you can't
get them out. I've never seen a successful
whole hog cook. I've seen plenty of fucked ones.
All right, let's move on to talking points now.
Do you remember these? Our good friend from the
Netherlands, Marcel, he got a pair for us.
They're up on the wall in the studio and they're called
Gerkenstocks, or you call them Crockels, and they were created
by a creative agency called Studio VIJF890 for Kezbeki,
which is a big brand of Pickles in the Netherlands.
I do remember them because I also have a pair and they are my
walk out to the clothesline shoes.
Oh, you don't wear them out to the shops.
I do sometimes but they're permanently out the back and the
wife and I just wear them when we have to walk out on the wet
grass to do tend to the laundry. I've got a pair of Crocs at
every door mate. But these are the the back door
ones. These are the back door ones
because they live in the undercover area where the
barbecues are, so they they suit the place a bit better.
Do you cook BBQ with them on? Sometimes.
Yeah, they're functional Function over fashion, bro.
So they say what started as a silly little idea on a sour day
turned into a bright green summer hit a pickle inspired
sandal that got everyone talking and walking.
And they're great. They're well made too.
The one thing I don't like about them is they don't have the the
all terrain strap like Crocs do so they can slip off your feet
when you gotta get a bit of pace up.
When you need to run. You gotta put your when.
It's raining laundry. It's raining.
Yeah, it's raining. Fucking, you know, mid North
Coast rain. You get 20 mil in 20 seconds up
here, so you gotta get that washing off quick.
Smart. But then these pickle inspired
croc esque shoes found their way into my feed and they are by
Grillo's Pickles. Hmm, completely different take.
I like it. Hmm.
So what are we looking at? We're looking at some 3
dimensional pickle croc. They actually look like a
crocodile too with the fucking a little vent there looks like the
eye. Well, they haven't just printed
the Pickles on top of the shoes, they've actually made the shoes
in the shape of the pickle. They certainly have.
All right, so Grillos Pickles, they're a big deal.
They've got 700,000 followers, they sponsor a NASCAR, they've
done major collabs with pickle flavoured beer, with Pabst
beers. They're a big deal.
They are a big deal and I'm ashamed to call myself a pickle
connoisseur cause up until today I'd never heard of them.
I'm. Sure.
Don't quote me, but I would say they're the biggest thing in
Pickles in the United States. Yeah, it's a big cold all.
Right. They even had their own Grillos
pickle store located in New York selling Pickles merch.
And if you look close there, they even have free pickle rides
out the front. You can ride a pickle.
Be careful you say that too mate, especially if you say hey
kids come and ride my pickle. So back to the task at hand now.
Who came first? Like who inspired who?
I want to know. I reckon that the Gherkin stocks
came first because then these guys Grillos have taken the idea
and run a little bit further. Alright, so the Gherkin stock
from Amsterdam in the Netherlands launched in July
2025 and they were 1499 in euros.
But also, you've got to remember Netherlands, home of the clog,
bro. You know, they obviously
invented it. Alright, but the pickle slide by
Grillos Pickles from Boston, USA released theirs in June 2026 at
75 bucks a pair and they build it as the launch of the world's
first pickle slides. You know, it's dumb.
They've got the shoe size in small, medium, large XL and it's
like what the fuck is that? Then down the bottom they've got
a size chart. Just have those fucking numbers
there. Don't make me do my own research
75. Bucks.
It's like 150 Aussie, that's more than real.
Crocs bro. And they said it was the world's
first pickle slides. I don't don't think they were.
Pickle slide sounds like a dance move.
So look in my research it turns out Kazbeki did it first and
they're around 5 times. Cheaper, but who did it better?
Oh yeah. Grillos.
Hit the link. Hit the pole.
This is the pole for the week. Grillos, send us some of these.
We'll replace these. Sorry Marcel, but we'll put the
the pickle. The other Grillos is our new
thing. APAB all Pickles are beautiful.
But if you don't give us any Grillos, these stay.
Yeah, JS and XL. Alright, stirring the pot we the
comments are coming in so thick and far I just had to ignore
them. Back on the news of Pickles, Jay
started another argument on the Internet and was completely
overwhelmed. So we did a segment a couple of
weeks ago about naming a $100 Australian note and it caused
quite the fucking kerfuffle. It sure did.
This was in a day, mind you, on three platforms.
Now, I clearly said I don't want any other fucking options.
Like it was pretty clear. Yeah.
So 7000 people gave us their impassioned, deeply ingrained,
everybody calls it that. I can't believe you don't call
it this in the comments. I was getting answers in my
inbox, which is not really directly affiliated to the under
seasoned inbox because people like they were probably trying
to send you a message and it was just like computer go Burr.
Many comments. Yeah, that's ridiculous.
All right, so we've got a decision to make here.
What I've done is I've compiled all these comments, I've given
it to AIAI, has compiled each of the notes and the top choices
based on the comments. So it's not even our opinion
anymore, it's everyone else's combined collective opinion.
It is. There you go.
They've crunched the numbers and come up with this.
All right, so let's jump into it here.
We're going to start with the $5 note, like we opened a can of
worms here. So the $5 note, the number one
pick was the Stuart Diver. The Stuart Diver fiver correct?
And I've just realised something.
That note probably needs updating because we haven't had
a queen in nearly two years. Well, that's the brand new note
at the top. Really.
That's the new one, no? Shit, so the.
One at the bottom's the old one, and the one at the top's the new
one. They're both in circulation.
What about King Charles? How does he feel about that?
It was probably already done before him, probably.
So the number one pick after Stuart Diver was Prawn followed
by Pink Lady. What do you prefer?
I fucking haven't eaten many pink prawns mate.
Well, it's similar in colour to the new fibre, more so than it
is to the old five, I mean. Oh.
If you squint, maybe. But I like the pink lady because
it's, it's, it's double, meaning, you know, it's a pink
note with a lady on it. And then the Pink Lady Apple is
one of our most popular apple varieties.
So are we going to lock in Pink Lady?
I reckon. But you know what about pink
ladies? You fucking go to the
supermarket, they're not pink either.
What do you mean? They're fucking like yellow with
a red blemish. Right.
So what are we going for? You gotta make a make an
executive decision here. Fucking pink lady, let's do it.
All right, look in pink lady. So fives are now known as pink
ladies. The thing to remember is that
we've got 2 notes, an old one and a new one, and the new ones
has slightly different colours. So when you're picking, you need
to kind of take that into account.
Now the $10 note was called the blue swimmer or the blueberry or
the blue tongue. The number one comment was the
blue swimmer and you can eat them.
So it kind of matches our theory.
What do you think? Blue swimmer or blueberry?
You can't eat a blue tongue. Well, I'd always refer to these
as Budgie and the pineapples were Canaries, but I really do
like the blue swimmer. Right.
Yeah. So blue swimmer, $10 note.
Lock it in. Done.
All right. Now, this one went down like a
lead balloon. Now the Red Back was the most
popular name in the comments, but you can't eat them.
And they're not that fucking red either.
The $20 notes, they're pretty fucking orange to me.
Look, I'm gonna go for lobster. I don't think you can eat a red
back. It needs to be a lobster.
Maybe we should put a red back on the menu.
See if you can. You gonna do that?
Eat a red Back. No no, this one was a landslide.
It's definitely a lobster. Righty, I say lobster.
Lock it in now. Next was pineapple for the $50
note and it wasn't even close. Unanimously, pineapple won.
A $50 note is a pineapple. There wasn't even any argument
about this. That's it.
And the way inflation's going, a pineapple will set you back 50
bucks. Right, so last and by far the
most controversial, we had over 20 different names in the
comments for $100 notes. People were very impassioned by
this. Now the number one pick was a
greenback. No, it can't be called a fucking
greenback. The greenback is a name for
American currency. I know as it is, even if you
watch the news, if there's anyone out there that still does
that and they go to the currency exchange, they'll always say the
dollar was down on the greenback, which is referring to
the Stock Exchange and, you know, American money.
So it ain't a greenback. Right.
So I think what's happened is Australians have gone, it's
green in their head, they've heard the term a lot and they've
just called it a greenback. But we, we can't call it a
greenback. It's an American term.
We need an Australian term. Now the other ones were avocado
#1 the Granny Smith apple. But there's already a fucking
apple, so we can't double up on apples.
The lettuce, which was one of Beck's ideas, and the pickle,
which was my idea. But then we also had the
watermelon and the cabbage and the Don Bradman, who was a
cricketer, but you can't eat him.
I like the Don Bradman though, the 100 not out, but yeah,
although he was 99 not out, wasn't he?
I'm not sure talking about who the fuck likes cricket anyway?
Nah, don's out. I do like the avocado just
'cause it's got sort of the yellow flesh in there.
But yeah, I mean, pickle. Pickle didn't get the traction
we thought it would. No it didn't.
And if anything, the lettuce was a real strong one because
someone was saying in the comments that if you open your
wallet and you've got a lot of $100 notes in there, you've got
a salad. Wouldn't fucking know.
Right. So look, this is where we are
stuck. We can't make this call.
This is bigger than us. Look, I reckon we need to call
on some heavy hitters of the the Australian social media scene
and we're gonna have to palm this off to someone else.
Yeah, I feel like we've gone as far as our talents can take us.
That's exactly right. So.
The Baron, The Baron, the Mayor of Banter Nath.
This is up to. You.
He needs to decide. Avocado, Granny Smith, lettuce,
pickle, watermelon, cabbage. They're the choices.
I'll tell you one thing. The man does not like salad.
So lettuce is gone. Pickle's probably gone.
I'm not sure if he even, like, likes any vegetable.
He loves a cucumber born dry, though, by the way.
But yeah, Baron, this is on you, brother.
Right. And if Baron's not going to do
it, then Volk has to do it. Well, he knows a lot about
having lots of money, so yeah. He's probably seen a few of
these. Yeah, that's it.
He's probably sitting there wiping his tears with them right
now, all. Right, so someone needs to end
this controversy. We've called all the others, but
we need to officially lock in the hundreds bigger than us.
That's exactly right. Rodeo, the Baron or Volk when
you please chip in, tell us what it is, and then we'll just lock
that one into. Bloody ice.
All right, let's move on. That was a lot of comments.
It was. I just, I got to be honest, I
started to freak out because as I was replying to people, there
was 10 more comments. Yeah, Jay's phone didn't come
off the charger all weekend and I.
Fucked up real bad because one guy said a watermelon and the
first time someone said a watermelon I was just like
watermelons aren't fucking green they're red.
Like the inside's red but I didn't realise the outside's
green. Yeah, well, obviously.
So after that I just put the phone down.
I was like I can't deal, I can't.
Like I didn't even like he. There's probably 10,000 comments
on that calling me a fuck wit but I'm just not looking
anymore. Good times.
Anyway, Jay's been under the bus.
He's going to throw me under the bus now for Rate My BBQ.
OK, so this BBQ platter was sent in to us by Christian Stevenson
AKA DJ BBQ. He is a pioneer of UK low and
slow BBQ. He's a author, a host, a dead
set legend and I do believe I've got his cookbook up right behind
me. You sure do.
He's done a few. He's done a couple.
So he says. We hosted A cookout down in
Christchurch with Chris, also known as Big Nose from Origin
Barbecue in the historic Saxon town of Christchurch in Dorset,
England. Wow.
So the platter was 17 hour, cooked low and slow pork
shoulder with apricot tea jam, glazed pork belly bites and
homemade hot links. Yum.
The platter also featured Grandma's tomato pie, baby back
ribs, chicken thighs with Alabama white sauce, crack Mac
and cheese and Carolina gold dipping sauce.
He says love your work, go fast and take chances.
He wants you to rate his BBQ. He's got no brisket on there
bro. Is that an automatic markdown or
what? Not really.
Listen to me talk like I've got credentials.
I think when it comes to these platters at the moment,
brisket's a real tough one because people expect it to be
cheap. It's not cheap anymore.
It's very labour intensive to cook.
It's very hard to make margin out of it.
I if I had a barbecue joint, I'd be pushing people away from
brisket as much as I could because it's basically become a
loss leader. And also, too, we're going to
treat this the way you judge ABA, and you're only going to
judge what's on the platter, not what's off the platter.
You're making your own rules up now.
I'm talking like I know what I'm doping about and.
He needs a score. No, it's going to be an 8.9.
Solid score. Solid looking tray mate.
All right, he also sent us in these images and they cooked at
Edfest featuring Iron Maiden for the band itself and for 1000
VIPs they did aged beef cheeseburgers, grilled bouvette
with salsa Verde and grilled chicken thighs with Alabama
white sauce and 21 hour smoked pulled pork that was on the menu
for the VIPs. I love how the menu is basically
themed around Iron Maiden songs. It's great all.
Right. And this is how the night ended.
And there's something about a festival, outdoors, beautiful
weather, they've got a fantastic sunset here.
Your favorite bands at the time when you're experiencing that,
you just don't really realise how special it is.
Like anyone can go to a stadium with a roof and you kind of
don't get that right environment.
But a beautiful sunset with your favorite bands, hanging out with
your mates, there's something special about that.
Well you got to think though, this is Iron Maiden bro.
There's probably 70% to probably more.
A lot of these people here are probably at a bucket list
concert. You know Iron Maiden.
I've seen them live here in Australia years ago.
They bring the fucking ruckus, bro.
They're amazing. Yeah, the fact that you're
probably cooking for people there that are basically they're
doing something they've always wanted to do.
They'd be so receptive and so appreciative and just buzzing.
I reckon that'd be a sick experience to cook for this.
I agree, but here's a little twist to it.
I said before he also had to cook for the band, so apparently
at the end they had to serve Iron Maiden Bacon Sammies in
shitty white bread when they came off the stage.
Probably just say comfort food. Apparently it's a tradition.
Oh really? Yeah, bacon sammies though in
the UK they just hit different. They're so good.
Well I could be completely wrong but my guess is the first time
they played in the UK they probably had a bacon sandwich.
Thought it was fucking great and now they always want bacon
sandwiches. Well, they're from the UK, so.
But The thing is, is the guy, Bruce Dickinson, the lead
singer, he's got a doctorate in Egyptian studies and Iron Maiden
get around the world in their own 747 that he pilots.
Yeah, so he likes to fly aeroplanes as well.
Yeah, I've seen a 757 with him flying up with Iron Maiden on
the side. Yeah, pretty cool.
But bacon sandwiches? Yeah, bloody.
Shitty white bread sick. All right, thanks to DJ BBQ for
sending that one in to. US.
Hell yeah, yeah. OK, so we've got a bit of news
and this is also from the UK. Now, do you remember this photo?
No, what? I don't.
I would've remembered a dog getting take away by some
balloons. All right, this is a photo of
Mon Horn look from Uncle Han's barbecue in London in the UK and
he is doing Asian inspired BBQ pop ups.
Now the reason why you might not remember is because I think I
featured him on the show with Jess Prog.
Well, that'd fucking be why. All right, so the food he was
doing in these pop ups was exceptional because he was
blending American BBQ with Asian flavours and he did a 40, 48
hour brined and then smoked duck and he also did beef ribs with a
chili crisp. And he trained under John Bates
at Interstellar. Well, there you go sick.
So this was sent to us by Intranota and he is a pitmaster
at the soon to be opened Hans Barbecue and they are getting a
bricks and mortar and the name has been shortened to Han which
is really cool. And this is all we know at the
moment. So Intranota is one of Hans
pitmasters going to be working at the restaurant and they just
got the sign done. But that's all we know for now.
Oh, there's a bit of. But while we wait, that sign
that was hand painted was hand painted by Nick Morley from
Morley Signs. And he's a freelance London sign
writer and it looks like from his Instagram and he had tons
more of these that he has done nearly every restaurant in
London. So go give him a follow too,
because they're all hand painted.
He's a busy boy. Every restaurant in London.
Jeez. And now Hans.
Now Hans, I just scrolled through.
There was this one restaurant after another after another.
It's almost like getting your restaurant name hand painted by
him is kind of like a Ryder passage.
Fucking do it. I love hand painted.
All right, let's move on to the recipe of the week.
And that was a lot. And I'm hungry now.
And you've got something special for.
Me we do, mate. We're using some leftover
brisket and we're going to turn them into some little tortilla
cups which you can cook a heap up on a Sunday over and then
have them cold for lunch through the week.
So this is breakfast. Breakfast, lunch and dinner.
Baby leftover brisket. Breakfast.
Leftover brisket breakfast. Baby.
All right, run me through what's happening here.
Righto. So we've got our angry
ingredients all sort of chopped up to the same consistency.
Then I've got myself three eggs, which once I added everything
in, I realized I needed more. So I actually put five eggs in
this whole thing. I've seasoned them with a bit of
tahin and some some hot sauce. Then what I've done, I've mixed
all that up to sort of be the same consistency of what you'd
do with a scrambled egg or something like that.
And I've literally just chucked everything else in the mix.
So I've got our leftover brisket, our jalapeno, our
cheese, and our chopped bacon. Then what I've done, I've got my
muffin tin and I've got myself some little flour Taco tortillas
and I've just put them in there, squashed them down, got to the
six tortilla. I realised that if I microwaved
the tortilla first, it was heaps easier to get into the mould
without breaking it. Then I've just basically poured
them in. You don't want to go too sort of
heavy on how much you put in there because it does swell up a
bit and you don't want it to overflow and make you smoke it
even dirtier than what it already is.
So yeah, Chuck them in the Traeger at about 400 Fahrenheit.
Yeah, about 40 minutes later, mate, we got these beautiful
little breakfast cups. Tortillas, eggs, jalapenos.
It's bacon. Cheese, brisket, Tajin, hot
sauce, hot sauce. You can make this up as you go.
Throw whatever rub you want in there.
Yeah, just go hard with it. But basically you cook a heap of
these up, you leave them in the fridge, you just eat them cold
the next day. I mean, I was cooking heaps and
I was going down the Surly's and painting the joint out and I
didn't want to buy lunch everyday.
Just smash a heap of these mate. All killer, no filler.
Righty, I bring it out. Let's see what you got.
Oh, these look good. Going to go a bit of chooks hot
sauce too mate for me. So it's like a Mexican quiche?
Pretty much, man. But I just like to use the
tortillas instead of our pastry, which I love so much.
It's just a little bit better for you.
You know, you can get a few good different tortillas out there
now. They've got some keto wraps and
that sort of thing if you're worried about your calories and
all that sort of thing. Yeah.
So you can cut down on the carbs.
Pretty much. And once you get these tortillas
smoked and crunchy on the edges, they're bloody fantastic.
Give ourselves a cheese. Cheese bra.
A lot lighter than pastry, which is a good thing.
Yeah, it doesn't deliver that beautiful butteriness as pastry
does, but heaps better for you. And I think it sort of matches
the flavor profile better of the Taco ingredients.
The briskets, great. The bacons, great.
The jalapenos? Go with it.
Cheese egg. I like the lightness.
Sometimes you have a quiche and the pastry's just too fucking
thick, whereas this is really thin.
So it's actually more about the ingredients than it is about the
casing. That's it.
When I cooked them earlier, I took one upstairs to the office
and gave it to Annette. And you know, I talked it up a
bit and she took a bite and she went.
It's just a fucking cache. If my grandma had wheels, she'd
be a bike. How's that saying go?
The classic video of when the lady's trying to compare the
Italian dish to the British carbonara and he just hits her
with the fuck. If my grandma had wheels, she'd
be a bike. It's really good.
I'm into it all about those Sunday Arbo feeds that can carry
you through the week. All right, so if you want to
make a quiche and you want to make it healthier and tastier.
That's the goat, that's it. But yeah, as I said, I'm all
about these lunch box fillers, mate.
You put these in the kids lunch box, they're bloody good.
Sorry, I'm having another one. Hook in smashing that hot sauce
too mate. That's flavourful.
Chooks. Almighty OG.
I'm into it. Where's chooks from?
We met him, well, I met him down in Gippsland meat stock.
Pretty sure it's down. Vico.
It's good. It's got Vegemite in it.
I really like it. It's right on the limit of heat
for me, right? If you've got a couple of
growing kids and you wanted to give them something on the way
out the door and they love a bit of flavour.
Or your own lunch box. Yeah, that's it.
See, the theory is you make these and you just eat them
through the week. But the reality is you cook them
and you fucking just smash them that night.
You eat them all. Bloody oath.
All right, let's. Move on to the end of the show
and if you've lasted this long, we deserve a like.
A like and a subscribe. Fuck it, hit us with the double
double like, no like and subscribe.
You know 2 bits of generosity. You heard the man.
All right, I'm going to play a video for you next for our fuck
up of the week and you're going to narrate it.
For me, I'm going to try my best.
All right, let's go. Righto, we've got old mate there
with a bit of silver service coming up.
Ohh geez, what's going on there? Look at his knife, it's a sword
with a fucking antler for a handle.
Looks like he's got like a chicken fried steak, massive cut
of steak, still very pink in the middle.
It's cooked it hot because it's very grey at the top there too.
But yeah, he's slicing it up to order and I can hear the
comments now, mate. Oh, it's still mowing.
A good vet can bring that thing back to life.
But yeah, it looks like it's a bit of cheap, a huge big prime
rib chicken fried steak style. And yeah, it's not cooked
through. So she's that's not rare, that's
raw. It is raw.
It definitely is, yeah. I mean, it comes down to when
you watch Alfred Gurney's live fire videos, you got to be
careful with cooking too hot because what it can do is it can
sear the meat and then the the basically the heat won't
penetrate anywhere further past the seared section.
So I reckon that's what's happened here.
They fried it too fucking hot and they probably should have
reversed seared it before they crumbed and fried it anyway.
But yeah, I mean, he hasn't burnt the crumb, so he's.
Fried it correctly? Do you reckon he's fried it?
It's got to be deep fried bro. I'd say it is too.
Yeah, I mean, the crumb is just too well, consistently cooked
and well held together. All right, so it was posted by
Tom Bowler player and they said for.
Discussion look, the mums are all leaving.
He's put the fucking knife in the board and everyone's going
fuck this, we're. Out.
So the steak itself here it, I don't think it's rare, I don't
think it's fucking blue. I think it's raw.
Yeah, that's it. And is it deep fried?
It's got to be the crumb is too consistently cooked.
Right. So something else you missed
that apron, that little? That's unfortunate.
There's a little chef's hat on his.
Apron that has an unusual shape that just so happens to be
poorly placed. Yes, the old Bishop.
There, he's making an appearance all right, but full marks for
the knife. Yeah, that's it.
You wouldn't be able to. Use that in Melbourne.
You'd have to put that in the amnesty bin, all right.
And this one has a antlers. Yeah, it's got like.
A antlers handle, yeah. It's pretty cool.
Well, look, I don't know how I feel about it.
Maybe. The beef is good enough quality
that you can eat it like that and it's completely fine.
I actually like the idea of chicken fried steak.
I actually love it. But that's like an inch and a
half thick. It's almost chicken.
Fried steak, beef Tatar, isn't it?
Or beef tataki. OK, you know how they say.
So flame the beef and it's still sort of raw.
But I don't know. I'm not sure a steaks that thick
meant to be designed like that. Like eaten like that, I don't
know. I wouldn't find it.
Appealing personally, but then again I didn't need it so I
wouldn't have a fucking clue. Yeah, that's it.
Jump in the comments. Let us know.
All right, that wraps up this. Episode of the under season BBQ
show Bloody Oath. And if you're still here?
We appreciate you like subscribe, do all the things and
see you next Tuesday.