Under Seasoned BBQ Show

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...

We’re back for Episode 76 of the Under Seasoned Barbecue Show. We’ve got a massive show lined up, featuring a new theme song thanks to the UK, a masterclass in Picanha, a new segment that’ll test your BBQ IQ and we also discover that cowboys can ride Reindeer. • Pork Belly Spice Bag • Does Gravy belong on Brisket? • Barbecue Trivia • Pops can Barbecue • New Caledonia Merch Reveal • Easter Pulled P...

For centuries, the sausage sat still and nobody dared question the monarchy. Bratwurst. Kielbasa. Toulouse. Cumberland. They held the fort. But something's been happening. A new breed of maker has torn up the rulebook and started writing their own. This is Sausage 2.0, a full-blown revolution. These are the people pushing the craft forward, and the world is only just starting to catch up. So o...

Two blokes stirring the pot so you don't have to. It's Episode 74 and we’re asking the big question you didn’t know needed asking: who is better, Australia or Texas? We break down all the "important" metrics to determine a winner, all fuelled by our unfiltered and sometimes uneducated banter. • Gods of Sausage announcement • Rate my Barbecue tasting platter • Will GOAT Barbecue?...

You'll never guess how little of a cow is actually brisket. Meet a 15-year-old pitmaster absolutely roasting his dad behind the smoker, and discover an unholy, disastrous crossover between woodworking and tacos. Plus, how far south can you go on the globe and still get great barbecue? All this and more. Kick back with Jay and Sigh as they stir the pot just enough to make barbecue news actually int...

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. Pl...

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...

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: Th...

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 Pla...

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...

Episode 67! The kids will go crazy for this one. Jay and Sigh cover all the regular barbecue-related madness and also manage to slip in a ranking of the top ten American foods—a list that is bound to cause a few controversies. Sorry, Italy! • Barbecue in Singapore • Smoked Chicago Beef Sandwich • The Hinge Cut Steak • Top 10 Best foods of the USA • Dumped Sausage Mystery • Fan Mail Unboxing • Pick...