Under Seasoned BBQ Show

Walter from Destination Smokehouse coined the term TENDERNISM but what's happened since has sparked one of the biggest controversies in the BBQ community. We sat down and broke down the entire story from start to finish and we get an answer to the two questions everyone is asking: why did Nick trademark the term, and was Walter actually fired? This is the episode you don't want to miss. Plus all our regular antics.
• Birria Pizz-a-dilla
• Tom-a-porks bigger than your arm
• The best thing Sigh has cooked on the show - EVER!

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00:00 - Intro
00:01:23:10 - Dishes of the Week
00:07:20:06 - TENDERNISM
00:25:12:12 - Art by Sigh
00:26:07:14 - Dish of the Week
00:31:46:15 - Fuck up of the Week

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message in the comments or email [email protected]

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#tendernism #barbecue #meat #podcast #bbqlife

Who made Pork Belly Burnt ends cool? What is the secret to a perfect Blooming Spam? How do you deal with mouldy semi-hard cheese? Jay and Sigh from The Under Seasoned Barbecue Show are just two blokes who spend their time answering the niche food-related questions you didn't even know you needed to ask.
• 20-Million view Pit-Specialist
• Detroit Pizza Science
• The Blooming Spam
• Barbecue in 4ft of Snow
• The Tallow Rebrand
• $1,000,000 Announcement

Send 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]

Jay and Sigh are back with an absolute banger for Episode 70. We’re hitting whiskey-soaked ribeyes, the perfect cheesesteak, and failed-or-nailed cook-offs—plus the "best pizza" debate and a buttermilk jalapeño biscuit recipe that just cracked the all-time top 10.

• Dubai chocolate lamb sausages
• Barbecue sundae flavor grenades
• Haggis-stuffed dry-aged ribeye madness
• Jay vs. Sigh: The Pizza-Off
• The $300 Franklin Barbecue Uber mission
• Chicken skin jalapeño poppers
• Meatstock Fire Kitchen lineup revealed

Buy our merch at
https://www.blackdogink.com.au/underseasonedbbqshowapparel

00:00 - Intro
02:27 - Dishes of the Week
10:01 - Videos of the Week
14:15 - Guess the Price
16:35 - Pefrect Pizza
22:02 - Mailbox
23:26 - Failed or Nailed
27:21 - Meet the Pitmaster
30:25 - Rate my Barbecue
33:02 - Art by Sigh
35:58 - Recipe of the Week
41:39 - F#ck up of the Week

Send 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]

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Facebook - https://www.facebook.com/UnderSeasonedBBQShow
Instagram - https://www.instagram.com/underseasoned.bbqshow
Tik Tok - https://www.tiktok.com/@underseasoned.bbqshow

Sigh's Merch - https://www.blackdogink.com.au/the-dog-house-pizza-co
#TexasSmoker #IrishBBQ #PitmasterLife #SmokedMeat #BBQLovers

We’ve hit the 69-episode milestone, a number that carries a certain cultural weight for those of us who remember life before the algorithm. This week is an high-octane deep dive into the creative alchemy of live-fire cooking, featuring fresh segments and the usual unrefined banter that keeps the smoke rolling

• 1st Place Ribs at The Jack
• Wrestling a Crocodile for Meatstock
• Barbecue Seafood Platters
• California Barbecue
• Cyborg Lamb Leg
• Ultimate Mustang Mancave
• Centrelink Kilpatrick Oysters

Buy our merch at
https://www.blackdogink.com.au/underseasonedbbqshowapparel

00:00 - Intro
02:14 - Dishes of the Week
04:56 - Videos of the Week
10:41 - Guess the Price
14:56 - Talking Points
18:04 - What is it?
23:15 - Products
27:53 - Pitbuilders
30:50 - Mancaves
34:50 - Dish of the Week
40:16 - F#ck Up of the Week

Send 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]

Follow us on socials
Facebook - https://www.facebook.com/UnderSeasonedBBQShow
Instagram - https://www.instagram.com/underseasoned.bbqshow
Tik Tok - https://www.tiktok.com/@underseasoned.bbqshow

Sigh's Merch - https://www.blackdogink.com.au/the-dog-house-pizza-co
#Seafood #OutdoorCooking #pitmaster #Barbecue #grilling #food

From Arizona’s bomber-themed custom builds to the secrets of perfect first brisket, we’re diving deep. We also explore the current hospitality bloodbath and why soaring meat costs mean it’s time to back your local pitmaster before the smoke clears for good.
Episode 68 is raw, real, and packed with our usual brand of ridiculousness:
Perfect First Brisket Secrets Exposed

Can a Sausage Have Too Much Cheese?

The Hospitality Bloodbath

Does Arizona Belong on the BBQ Map?

Truck Smoker from Temu

Door-to-Door Meat Hustler

Smoked and Fried: The Ultimate Chicken Wings

Buy our merch: https://www.blackdogink.com.au/underseasonedbbqshowapparel
Send us your stuff—ideas, photos, stories, or anything you want us to chat about. Leave a comment or email us at [email protected]
#Barbecue #Food #Meat #Grilling #Steak