This week we’re diving headfirst into the world of barbecue – from open-fire cook ups to Brooklyn BBQ burgers and a hundred hour beef rib experiments. Somewhere in the mix we unpack the first spark that became Future School Barbecue. And we dig into the real rising costs of barbecue and what it means for anyone trying to cook or run a joint today.• 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 steakBuy our merch at https://www.blackdogink.com.au/underseasonedbbqshowapparel04:49 - Dishes of the Week14:13 - Talking Points24:55 - Meet the Pitmaster28:39 - Products29:31 - Pitbuilders33:25 - Art by Sigh35:40 - Fan Art38:05 - Tattoos41:51 - Dish of the Week47:08 - Fuck Up of the WeekSend us stuff, ideas, photos, stories, or anything you want us to chat about. Please leave us a message in the comments or email info@meatstock.com.au Follow us on socialsFacebook - https://www.facebook.com/UnderSeasonedBBQShowInstagram - https://www.instagram.com/underseasoned.bbqshowTik Tok - https://www.tiktok.com/@underseasoned.bbqshowSigh's Merch - https://www.blackdogink.com.au/the-dog-house-pizza-co