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