Under Seasoned BBQ Show

It’s Episode 62, and with meat prices out of control, we decided to tackle some of the biggest questions in barbecue – the ones you didn’t know you needed answered. We also rate one of the best platters ever sent in, and find out what really happens to LPG tanks when they go to BBQ heaven.• Meatenburg cake• Brisket potstickers• A new BMW or steak?• Sigh is cheating on Jay• Chinese-American barbecue• Repurposing LPG tanks into BBQs• The world’s biggest pit rolling on rims• Banana pudding in the smokerBuy our merch at https://www.blackdogink.com.au/underseasonedbbqshowapparel00:00 - Intro02:17 - Dishes of the Week08:05 - Videos of the Week11:53 - Talking Points16:52 - Rate my Barbecue20:20 - Products25:36 - Pitbuilders27:40 - Recipe of the Week31:36 - Fuck up of the WeekSend 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 socialsFacebook - https://www.facebook.com/UnderSeasonedBBQShowInstagram - https://www.instagram.com/underseasoned.bbqshowTik Tok - https://www.tiktok.com/@underseasoned.bbqshowSigh's Merch - https://www.blackdogink.com.au/the-dog-house-pizza-co

Welcome to Episode 61 of the Under-Seasoned Barbecue Show. On today’s menu, we are covering everything from a smoked pork belly jambalaya to a barbecue unboxing in Japan. Plus, the Dallas Cowboys, parading a smoked turkey around the field like it's the Super Bowl trophy. • The Boys Top 25 Announcement• Pulled Christmas Ham• Broc-o-mole hits Texas• Top 50 Mexico Catch Up• Open Fire Barbecue Bus• Christmas Smoked Bacon and Egg SaladBuy our merch at https://www.blackdogink.com.au/underseasonedbbqshowapparel00:00 - Intro02:07 - Dishes of the Week08:08 - Videos of the Week10:43 - Talking Points14:50 - News17:16 - Rate my Barbecue18:58 - Products20:24 - Pitbuilders24:21 - Recipe of the Week28:07 - Fuck of the WeekSend 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 socialsFacebook - https://www.facebook.com/UnderSeasonedBBQShowInstagram - https://www.instagram.com/underseasoned.bbqshowTik Tok - https://www.tiktok.com/@underseasoned.bbqshowSigh's Merch - https://www.blackdogink.com.au/the-dog-house-pizza-co

It’s episode number 60 and it’s jam-packed end to end with BBQ-related madness. Sigh is on fire, Jay laughs way too much and gives us a little too much information, and honestly you can’t unwatch this one. You have been warned.• Las Vegas Pushbike Pizza• Hot Dog Burnt Ends• What is a Brisketta?• Is it Sauce or Sugar?• The Mexicans are not happy• Rage Bait Ceviche• Broc-o-mole romanceBuy our merch at https://www.blackdogink.com.au/underseasonedbbqshowapparel04:21 - Dishes of the Week16:29 - Failed or Nailed24:29 - Talking Points25:56 - Rate My Barbecue31:06 - Products33:25 - Art by Sigh36:26 - Talking Points41:45 - Dish of the Week47:52 - Fuck Up of the WeekSend 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 socialsFacebook - https://www.facebook.com/UnderSeasonedBBQShowInstagram - https://www.instagram.com/underseasoned.bbqshowTik Tok - https://www.tiktok.com/@underseasoned.bbqshowSigh's Merch - https://www.blackdogink.com.au/the-dog-house-pizza-co

This week on The Underseasoned Barbecue Show, we’re bouncing between amazing barbecue-related food discoveries, food related fashion, and some serious fabrication projects. We feature UK fire cooking authority Marcus Bawdon, debate the controversial science of storing rubs in the fridge, and look at the redemption arc of turning old gas tanks into charcoal smokers. Plus, we discover a self-serve pickle paradise that is so stacked with options, you literally need a bucket.• Brisket Egg Pies• BBQ Dubai Chocolate• Rate My Barbecue• Rub Storage: Fridge or Pantry?• Meet the Pitmaster: Marcus Bawdon• Custom BBQ Boots• The Ultimate Pickle Bar• Gas Tank BBQ Conversions• BBQ OctopusBuy our merch at https://www.blackdogink.com.au/underseasonedbbqshowapparelSend 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 socialsFacebook - https://www.facebook.com/UnderSeasonedBBQShowInstagram - https://www.instagram.com/underseasoned.bbqshowTik Tok - https://www.tiktok.com/@underseasoned.bbqshowSigh's Merch - https://www.blackdogink.com.au/the-dog-house-pizza-co

This week we’re diving headfirst into the world of barbecue – from open-fire cook ups to Brooklyn BBQ burgers and a hundred hour beef rib experiments. Somewhere in the mix we unpack the first spark that became Future School Barbecue. And we dig into the real rising costs of barbecue and what it means for anyone trying to cook or run a joint today.• Texas Open Fire Meat Up• Brooklyn Barbecue Burger• 100 Hour Sous Vide Beef Ribs• The origin of Future School Barbecue• The real costs of running a BBQ joint• Half smoker half grill – one barbecue• Deep fried steakBuy our merch at https://www.blackdogink.com.au/underseasonedbbqshowapparel04:49 - Dishes of the Week14:13 - Talking Points24:55 - Meet the Pitmaster28:39 - Products29:31 - Pitbuilders33:25 - Art by Sigh35:40 - Fan Art38:05 - Tattoos41:51 - Dish of the Week47:08 - Fuck Up of the WeekSend 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 socialsFacebook - https://www.facebook.com/UnderSeasonedBBQShowInstagram - https://www.instagram.com/underseasoned.bbqshowTik Tok - https://www.tiktok.com/@underseasoned.bbqshowSigh's Merch - https://www.blackdogink.com.au/the-dog-house-pizza-co