0:00-33:19
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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 adventures of The Meat Queen and her vegetable
• Smoked and deep-fried lasagna recipe
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