Under Seasoned BBQ Show

A pitmaster in Ontario sent us a method that breaks everything we thought we knew, intentionally starving the fire and smoking brisket in thick white smoke for three hours and the result looks incredible. We also call it on the future of barbecue, the cost of beef, and who has officially taken the crown. Then we read out our own report card after 100 episodes, and tell you what happens to this show next.Inside Episode 100:- Beef cheek croquettes from Portland- Dirty smoke brisket, on purpose- Franklin Barbecue with no line- Where barbecue is heading next- Our 100 episode report card- A rotisserie pit holding 36 briskets- Toad in the hole in the Traeger

Binder or no binder, we finally put it to the test. Two racks of beef ribs, same rub, same pit, one smeared in Vegemite and one left alone. We cooked them side by side, held them overnight in tallow, and cut them open to see which one actually won. Spoiler, one of them tasted beefier and it was not the one we expected.Inside Episode 99:- A seafood platter with no brisket- Life changing pizza from an apartment- Brisket on a homemade pizza- We cooked a steak in an air fryer- The driest brisket ever filmed- Activewear has entered the butchery- Vegemite binder versus no binderNew episodes every Tuesday.

Your barbecue says more about you than you think, and we go through all of them. The kettle, the bullet, the ceramic egg, the pellet grill, the offset smoker and the thousand gallon, and we give every one of them a car. Weird yes, but watch to find out more. Plus, someone also handed in a brisket with grill marks on it, scored perfect tens, and then had to explain himself in our DMs. Then Sigh follows a recipe start to finish for once, and it works.Inside Episode 98:• Cheese and Marmite in one sausage• A brand new cut of steak• What your barbecue says about you• Grill marks on a competition brisket• The north of England's ? scored platter• Two new cookbooks and a sauce giveaway• Al Brown's ginger loaf, smokedBuy our merch at https://blackdogink.au/collections/under-seasoned00:00 - Intro02:58 - Dishes of the Week07:15 - What my BBQ says about me13:57 - Talking Points19:15 - Rate my Barbecue25:51 - Products29:15 - Dish of the Week36:22 - F*ck up of the Week39:12 - EndSend us stuff, ideas, photos, stories, or anything you want us to chat about. Please leave us a message in the comments or email [email protected] us on socialsFacebook - https://www.facebook.com/UnderSeasonedBBQShowInstagram - https://www.instagram.com/underseasoned.bbqshowTik Tok - https://www.tiktok.com/@underseasoned.bbqshowSigh's Merch - https://blackdogink.au/collections/the-dog-house-pizza-co#podcast #barbecue #bbq #foodie #foodblogger #BBQ #meat #butchery #recipes #texasbbq

In Episode 97, we are dropping the absolute holy grail of BBQ knowledge: the ultimate hot & fast brisket method from Jared McDonald, the winner of the prestigious Jack Daniels Barbecue Invitational! He reveals exactly how he cooked his world championship-winning brisket. Plus, we are eating what Jay describes as the best thing Sigh has ever cooked on the show yet. The Reverse Cheeseburger Pickle Popper. Sigh stuffed a giant Van Holten's pickle with burger mix, wrapped it in bacon, smoked it, crumbed it in toasted burger buns, and deep-fried it. If you love pickles, this will blow your mind! Plus all the regulars, Rate my Barbecue, Dish of the Week and Meet the Pitbuilder + more. Strap in, it's a big one as we countdown to our end.P.s - If you own a barbecue restaurant, you NEED to put Sigh's Pickle Popper on your menu! Hit that like button, subscribe for more weekly BBQ banter, and let us know in the comments who we upset this week! Buy our merch athttps://blackdogink.au/collections/under-seasoned00:00 - Intro02:41 - Dishes of the Week08:36 - Talking Points16:22 - Rate my Barbecue19:10 - NEWS21:34 - Meet the pitbuilder25:27 - Tattoos26:29 - Products30:29 - Dish of the Week36:52 - F#ck up of the Week38:36 - EndSend us stuff, ideas, photos, stories, or anything you want us to chat about. Please leave us a message in the comments or email [email protected] us on socialsFacebook - https://www.facebook.com/UnderSeasonedBBQShowInstagram - https://www.instagram.com/underseasoned.bbqshowTik Tok - https://www.tiktok.com/@underseasoned.bbqshowSigh's Merch - https://blackdogink.au/collections/the-dog-house-pizza-co#BBQ #Brisket #Pitmaster #SmokingMeat

What do you get when you cross a Banh Mi with a Choripan? Sigh breaks every rule, makes it look easy, and Jay's mind is blown. We also launch a brand new segment, Would You Eat It? Plus a Pitmaster who visited Texas in 2019 and now runs a Brazilian smokehouse with four locations and over 3,000 gallons of capacity.Inside Episode 96:• A pastrami beef cheek burger• New segment: Would You Eat It?• The bare minimum on a hot dog• Texas barbecue, but in Brazil• A 1000 gallon pit build• Two new barbecue cookbooks• A Banh Mi Choripan hybridBuy our merch athttps://blackdogink.au/collections/under-seasonedNew episodes every Tuesday.https://underseasoned.com/about-us/#burger #food #barbecue #meat #podcast

Five steaks, eight adults, one girlfriend who allegedly ordered McDonald's. Then the truth came out and 15,000 people realised they had been played.Beef cheek tacos. Chef Silas Anderson's Mule Scale cook. Smoked beef cheek, pickled red onions, cotija and cilantro on real corn tortillas.The best first brisket we have seen. Thomas from Belgium had no business getting it that juicy. We also settle whether squishing a slice is a crime.Failed or Nailed. Green tea smoked pork that might be catfished, the steak that broke the internet, and a frozen cheeseburger cooked for 85 minutes.A thousand gallon smoker under the Northern Lights. Carl and Uncle Hemi's Barbecue cooking through the night in Alberta, plus a cautionary tale about knife rolls at airport security.Nick Weston, Hunter Gather Cook. Six months in a treehouse, a Kickstarter, a 1920s barn, and an off grid live fire kitchen running butchery and foraging classes. Then he goes to Austin and cooks duck with John Bates.Hang Fire's Feast Pembrokeshire platter. Welsh feather blade, smoked pork belly, king ribs, Alabama chicken and a tomato salad that steals the show. 9.1.Jalapeño cheese hush puppies. Polenta, buttermilk, jalapeño ranch powder and cream cheese, deep fried at 180C with a sour cream dip.Plus a knuckle duster pizza slicer, a hot dog sidecar, and a bloke who learned why you never cook hot and fast on a glass table.New episodes every Tuesday.https://underseasoned.com/about-us/#BBQ #Brisket #HushPuppies #FailedOrNailed #UnderseasonedBBQShow00:00 - Intro01:46 - Dishes of the Week07:41 - Failed or Nailed13:03 - Mailbox16:02 - Meet the Pitmaster21:43 - Rate my Barbecue23:44 - Products27:46 - Dish of the Week32:32 - F#ck of the Week33:42 - End

Superman bought a 1.6 tonne offset smoker and the barbecue world lost its mind. We also settle the smoke ring argument, restart the burger war, and cook a burger inside a pie.Henry Cavill's Leviathan pit. 10mm steel, insulated firebox, hidden gaming logo, 2.3 million likes.Does a smoke ring matter? Reeves Barbecue asked. The science, the fuel, the binders, and the brisket at Burnt Bean, Interstellar and Franklin.Burger Wars Round Two. Patty or bun. Chick-fil-A accidentally settled it.Cook of the Week. A smoked cheeseburger pie, cooked in the Traeger.Meet the Pitmaster. Gabby from Mexico, Society of Asado, third place open fire at Memphis in May.Rate My Barbecue. The biggest platter we have ever scored. 9.2.The closer. A South African sausage, a donkey and an emu.Also: 250th anniversary pork belly burnt ends, beef rib bone Jenga at Rock and Ribs, smoked wagyu heart.New episodes every Tuesday.

We’re back and things get a bit wild this week.Bonner County loves a Sausage Fest.Who is Poor Trash BBQ ?Move aside chicken wings, New Orleans fried Crocodile arms are in .Who did the pickle-inspired crocs first?DJ BBQ sends us in a platter to rate.Sigh cooks up keto-friendly brisket Quiche in the smoker.Buy our merch athttps://blackdogink.au/collections/under-seasoned00:00 - Intro02:34 - Dishes of the Week07:06 - Meet the Pitmaster10:22 - Failed or Nailed16:41 - Talking Points20:45 - Stirring the Pot27:39 - Rate my BBQ31:40 - NEWS33:19 - Recipe of the Week37:59 - Fuck up of the Week41:04 - EndSend us stuff, ideas, photos, stories, or anything you want us to chat about. Please leave us a message in the comments or email [email protected] us on socialsFacebook - https://www.facebook.com/UnderSeasonedBBQShowInstagram - https://www.instagram.com/underseasoned.bbqshowTik Tok - https://www.tiktok.com/@underseasoned.bbqshowSigh's Merch - https://blackdogink.au/collections/the-dog-house-pizza-co#podcast #barbecue #bbq #foodie #foodblogger #BBQ #meat #butchery #recipes #texasbbq

We travel the world this episode, from Texas to the UK, Australia and even China, hunting the best barbecue news on the planet. We get sidetracked by pizza, tacos and smoked cheese along the way, then land on a Filipino-inspired barbecue platter you have to see to believe. Plus, Canada's most awarded pitmaster cops a smackdown from a prepackaged meal company and Sigh wraps things up by cooking a bacon and smoked pear chocolate brownie. We leave no BBQ stone unturned this week.Buy our merch athttps://blackdogink.au/collections/under-seasoned00:00 - Intro01:45 - Dishes of the Week10:35 - Failed or Nailed16:10 - Mailbox18:15 - Rate my Barbecue23:30 - Meet the Pitmaster27:23 - Pitbuilder29:23 - Recipe of the Week35:57 - Fuck up of the Week40:06 - EndSend us stuff, ideas, photos, stories, or anything you want us to chat about. Please leave us a message in the comments or email [email protected] us on socialsFacebook - https://www.facebook.com/UnderSeasonedBBQShowInstagram - https://www.instagram.com/underseasoned.bbqshowTik Tok - https://www.tiktok.com/@underseasoned.bbqshowSigh's Merch - https://blackdogink.au/collections/the-dog-house-pizza-co#podcast #barbecue #bbq #foodie #foodblogger #BBQ #meat #butchery #recipes #texasbbq

What do a fire truck, an alligator and a high school graduation have in common? Don’t miss Episode 91 to find out. Plus, Sigh cooks up some pig wings, we ask whether butter-dipped grilled steaks are actually a thing, discover why they’re grilling briskets in Baltimore, and meet a Vietnamese pitmaster who refuses to give up on his barbecue dreams.Buy our merch athttps://blackdogink.au/collections/under-seasoned00:00 - Intro02:14 - Dishes of the Week11:39 - Failed or Nailed20:03 - Pitbuilders23:35 - Meet the Pitmaster29:50 - Tattoos32:49 - Dishes of the Week37:33 - Fuck up of the Week40:37 - EndSend us stuff, ideas, photos, stories, or anything you want us to chat about. Please leave us a message in the comments or email [email protected] us on socialsFacebook - https://www.facebook.com/UnderSeasonedBBQShowInstagram - https://www.instagram.com/underseasoned.bbqshowTik Tok - https://www.tiktok.com/@underseasoned.bbqshowSigh's Merch - https://blackdogink.au/collections/the-dog-house-pizza-co#podcast #barbecue #bbq #foodie #foodblogger #BBQ #meat #butchery #recipes #texasbbq