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 binder

New 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 info@underseasoned.comFollow 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 at
https://blackdogink.au/collections/under-seasoned

00:00 - Intro
02:41 - Dishes of the Week
08:36 - Talking Points
16:22 - Rate my Barbecue
19:10 - NEWS
21:34 - Meet the pitbuilder
25:27 - Tattoos
26:29 - Products
30:29 - Dish of the Week
36:52 - F#ck up of the Week
38:36 - End

Send us stuff, ideas, photos, stories, or anything you want us to chat about. Please leave us a message in the comments or email info@underseasoned.com

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://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-seasoned

New episodes every Tuesday.https://underseasoned.com/about-us/

#burger #food #barbecue #meat #podcast