It’s Episode 66, and we’re going French this week with a sausage-inspired theme! Things get a little spicy (in the throat) as Sigh cooks his first-ever Irish Spice Bag, live in the studio.What’s on…
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…
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,…
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…
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!…
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…
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…
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…
We’re 25 episodes deep and this one’s crispy around the edges and juicy in the middle. Another week of live fire storytelling, food experiments and meat-fuelled chaos from Jay and Sigh. In this…
It’s Episode 24 – and we’ll skip the fluff because you're here for the goods. From wild cooking hacks to DIY disasters you probably shouldn’t try at home, this one is loaded. In this episode:•…
