Відео

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looks amazing mate!

great vid mate

Nice lid🤙🤙

Bit of AndyCooks influence on the editing mate, love it

Bro add some music and quicken the pace and you could go far

I hate spiders

That’s a winner! Crumbed home grown lamb, cutlets. Bit of backyard BBQ in the crumbs. Lathered in this. Put a horn on a jellyfish!

I'm nominating you for Australian of the Year for this.

hahaha cunt running your peppercorn sauce through the fondue fountain is the best thing I've seen in at least 3 days

i'd sure love to belt this til I cant smell the piss anymore - random dude from canada

That's meat is tuffer then the western Australia bikey laws

Definitely get more sauce in there next time to avoid rubbing your meat against the fountain 😂

did u get the beer?

Neat!

Thanks mate, awesome tips!

yours aint costing $6 though

Yummy 😋

I'm curious about what world you live in where 1 hour is considered quick

ABC listeners and legends all the way luv ya work Johnny 🤙🤙

Great video. From my perceptive, would be cool if you could do a quick video of your set up. Looks like you've got some cool stuff.

You’re an animal

Cool

Great work Q looking awesome trying one is today

That looks insane

Looks delicious

That intro made me double take

Looks delicious

You licking that board cut me off guard 😅

Looks amazing, mate! What’s a good (fairly inexpensive) smoker for someone trying to get into it all? I’ve got an old Weber Family Q that serves me well for most things, but I’m not sure if/how to go about smoking on her.

MK 1 eyeball. A very telling sentence. :)

Wondering what to cook, hmmm I got it, I'll casually spend $5K USD to feed 'em.

What the hell is with these comments? He speaks perfectly

Better then the Maccas ones?

Speak English

kenoath if the pie isnt up to scratch

THESE BEAUTIFUL THINGS THAT I'VE GOT BEEEEEF STEEEEEEEEEEAK I WANT YOU I NEED YOU OH GOD

Looks ripper mate

You deserve more likes

Full recipe on my Blog!

G’day legends! For those who don’t know me I’m John and my true passion is at home/backyard cooking. I have developed all my content, recipes and barbecue rubs for the avid home cook/barbecuer. I’m born and raised in Australia; originating from the West Aus. My first barbecue cooking experience would have been my old man’s flat top gasser, cooking snags and onions. Because I love to throw a snag on the barby I have been able to reach a large audience and share some of those shenanigans. I make a concerted effort to answer each and every comment, DM etc as that’s whole point being on the “socials”. The brisket is my absolute favourite “barbecue” cut to smoke and eat. The brisket has two muscles which both have a different grain direction, texture and fat content. This makes it more difficult to cook, but gives two very different end products. It’s pretty bloody good as you can cater to those who prefer a more lean cut and those who prefer the fattier point. Over the years I have cooked the brisket so many different ways trying to find the elusive “perfect” brisket. Leveraging many, many videos and barbecue legends for their knowledge and experience. Investing that into my own trial and error, I’m pretty comfortable with how I bang out briskets now. Is there a perfect brisket? My answer is NO. I have found it comes down to your taste and texture preference. Some people like the brisket to be almost like pulled beef, where I like it to still have a little tug on it. My idea of a perfect brisket is as follows: - a bark that isn’t so crispy it tears off when you bite it, but enough texture difference between it and the guts - tender point and flat - both muscles have great moisture retention. When you push on the flat moisture should push out - can hold its own weight when you hold it up - bags of flavour from the smoke and heat chemical reaction and the BBQ rub #brisketcooking #smokedbrisket #perfectbrisket #americanbbq

sauce makes everything taste better. E V E R Y T H I N G

Sauce please

Sauce helps cool it down and makes it less dry (if it is dry) imo! Looks great tho!

YES

Set temp at 1000 f , 2000f?

Looks great but man I don't understand half of what you're saying

If your knife struggles to get through it's too hard 😂😂😂

Bang in the veg when you can be fucked 🤣 fucking love the Aussies😂

Yes but has to be at least 65c internal and rest for 10 mins perfect medium iPhone