This week, we’re diving headfirst into the world of barbecue—from open-fire cook-ups to Brooklyn BBQ burgers and hundred-hour beef rib experiments. Along the way, we uncover the first spark that became Future School Barbecue and explore the real rising costs of running a BBQ joint today.
This episode features:
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 Steak
Episode Timeline:
04:49 – Dishes of the Week
14:13 – Talking Points
24:55 – Meet the Pitmaster
28:39 – Products
29:31 – Pitbuilders
33:25 – Art by Sigh
35:40 – Fan Art
38:05 – Tattoos
41:51 – Dish of the Week
47:08 – Fuck Up of the Week
Buy our merch: UnderSeasoned BBQ Show Apparel
Sigh’s merch: The Dog House Pizza Co
Send us your stuff—ideas, photos, stories, or anything you want us to chat about. Leave a comment or email info@meatstock.com.au
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#BBQ #Pitmaster #Food #Grilling #Barbecue #SmokedMeat
