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 sho...

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 fr...

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 fol...

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 Pick...

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?...

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...

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, Inte...

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 at https://blackdogink.au/collections/under-seasoned 00:00 - Intro 02:34...

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 b...

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 at https://blackdogink.au/collection...

It’s time to wash away your weekly sins with a lathering of rendered beef tallow soap and Episode 90 of the Under Seasoned Barbecue Show. Jay and Sigh dig deep into barbecue culture, answering the questions nobody asked but everybody needs answered. Buckle up. Things are about to get weird. What do OnlyFans and brisket have in common? Who invented the pizza hot dog? Why does my brisket look like D...

Can you mix proteins and desserts on the same plate? Why is the cheese black? And why is Hawaiian beef not actually processed in Hawaii? We answer all these questions and more on this week's episode of The Under Seasoned BBQ Show. Buy our merch athttps://blackdogink.au/collections/under-seasoned Send us stuff, ideas, photos, stories, or anything you want us to chat about. Please leave us a mes...

Two fat ladies eating barbecue. It's episode 88. We discuss how much beef you can eat on a cruise ship. Jess Pryles schools us on meat science and Jay is getting fat(er) so Sigh cooks up a barbecue inspired soup.

Sigh recreates the infamous McRib and McNails it! We talk homemade bacon, Birria Detroit pizza, boudin sausage, and discover a smoker so confused it burns wood, pellets and gas. We check out a ridiculously good UK barbecue platter and Sigh loses a tattoo bet with Jay. It's episode 87 of the Under Seasoned BBQ Show.

Is a burger a sandwich? We debate the serious topics on this week's episode! Jay also talks about some of the absolute best barbecue he had on his trip to Texas—and believe it or not, it was only 5 minutes from DFW Airport. Don't miss out on another week of BBQ-related madness. • Red-dyed chicken triggers the internet • The McBest McRib yet • What should Aussies name the $100 note? • Free...

It’s another monster episode. We lobby for a sausage category at Memphis in May. Sigh decides it’s perfectly acceptable to eat certain long-necked animals. We discover an Airbnb offering a live-fire culinary experience, and somehow things only get more ridiculous from there. Episode 85 is packed with barbecue-fuelled madness. • Jay is back from Texas • Over 300 million views for Zach! • The world’...

This whole future-school barbecue revolution is in full flight. From barbecue martinis in Melbourne, smoked rapini salad in Oregon, roast dinner barbecue in Scotland, and boudin smoked brisket sausages in Houston – it’s Episode 84, and what a time to be alive. • 1,000-gallon – 63-brisket smoker delivery in New Zealand • Rate My Barbecue from Perth, Australia • The vertical pizza reveal • The adven...

Jamie Oliver. Can he really barbecue? This is the episode where we find out. Welcome to Episode 83 of the Under Seasoned BBQ Show, and we’re bringing you another smoke-filled episode of opinionated barbecue chaos to hopefully get you arguing in the comments.• A changing of the guard in barbecue TV shows• Porcine Bistro - we’re sorry!• Rate My Barbecue - monster score• Sigh’s new best friend• Next-...

We sit down with Scott Erdmann, the co-founder of the highly anticipated BBQ World Cup. Tune in to get the ultimate, up-to-date breakdown of this historic, $1 million winner-take-all competition hitting Las Vegas in April 2027.

Smoke-filled opinions in front of a crowd … someone even clapped. After being accused of “not getting much right” we finally did it. The Under Seasoned BBQ Show went live. • Where is our BBQ Helicopter? • Who has the best BBQ Joint in the world? • Who is the GOAT of 2026? • Special delivery from the Netherlands • Judging a BBQ platter Live on the show Buy our merch athttps://www.blackdogink.com.au...

Michelin stared John Bates joins us in the Under Seasoned studio for episode 81. We chat about the places and the dishes that changed everything and inspired Interstellar. We dig into travel, bucket lists, future school, tacos and John’s top 5 barbecue joints today. Buckle up, we go deep. • State of Texas Barbecue • The most copied dish in Barbecue • Most under rated cut • Trends that need to die...

Welcome back to The Underseasoned BBQ Show! We’re diving into another week of pure barbecue madness starting in Irving, Texas, at Kafi BBQ, where Iraqi tradition hits the Texas smoke. We’re judge a steak that’s cooked medium and well-done at the same time, followed by a deconstructed glizzy-inspired tattoo on the ribs. To top it all off, Sigh is firing up the Traeger to smoke a pumpkin pie. • Meet...

It’s Episode 79, and we are continuing our worldwide, smoke-filled ride! Every week, we chat about all things barbecue and the amazing culture that comes along with it. It’s 40 minutes of your week you won't regret but don’t watch it hungry.• The UK has reinvented Pulled Pork• The Perfect Sausage does exist• Smoked & Braised Osso Bucco• Pimp-My-Smoker• What happens when meat ‘blooms’?• The...

This week, we unveil the world's most tricked-out smoker. Featuring twin stacks, four doors, and a 1,400-gallon capacity, it rolls on off-road rims and boasts the nicest "ass" (firebox) you've ever seen on a smoker. Plus, we get busy exploring the world of barbecue with all the 'smoke' you've come to expect: • The best Asado in Argentina • Cooking crocodile from a pub...

It’s Episode 77 – meet the GOAT of Philly barbecue. We feature on a Mother’s Day card, rate a barbecue platter we’ve got absolutely no business judging, and Sigh delivers a showstopper recipe – Reuben croquettes with rye breadcrumbs. Plus, we answer all the questions you didn’t know needed answering. • Do fish and beef fat belong together in a burger? • Should turkey be added to competition barbec...