- These guys are all legit.
- Chicken sausage is controversial.
- I probably have to say five
and that's probably sounds a bit harsh
- But looks amazing.
- Beautiful.
- Oh my God.
- Can't see the inside there.
- These are done.
(energetic guitar music)
- Definitely into barbecuing.
It's... it's been something that I was involved
in as a kid with my stepfather.
Always doing coal barbecues at home.
- Depending on where you're from
each culture's got their own sort of way with,
you know, food on fire.
So yeah, different methods and different ways of cooking.
- Pretty keen to see other people's techniques and,
you know, seeing the tips and tricks that they have going.
- I guess what I'll be looking for is someone who
actually knows their specific barbecue
that they're cooking on.
And that they've used it before,
they know where the hot and cold spots are,
they know how to get the perfect steak on there
and the perfect snag.
- How do I prepare my meat?
So first things first is hygiene, getting your hands clean,
so they're already pre-washed.
- Uh oh.
- You get yourself a black glove
- He's already onto the hygiene.
I'm losing marks already.
- I'm not a fan of gloves by the way,
I prefer to touch and feel things.
- Made up a mix of salt, pepper, garlic.
That's fine and got some coarse garlic in there.
- Fine and coarse garlic, Wow.
- The old SPG... salt, pepper, garlic.
- Oh, this guy, this guy knows what he's doing for sure.
Jason is... Jason is a pro.
Oh. And look at that camera angle.
- Handy, to not have a meat hand.
So then you can...
- Oh no, don't tell me we're going to be here.
- Oh my God.
I'm definitely gonna be the worst in this.
Everyone's gonna be, just be laughing at mine.
I'm just, I am gobsmacked.
This is, this is another level of preparation.
I wanna eat this guy's steak.
- Being able to have an excuse to buy an ax
and chop wood...
- Oh my God, he's got an ax.
- It's why I got into this,
it's such a, such a manly thing
to be able to have an ax in your backyard
- It is very manly.
- Make sure the kids aren't running around
when you swing that ax.
- I find it quite satisfying and a bit of a stress release.
It's the American-style type barbecue
that allows you to smoke it and then you can sort of
start cooking it as well.
So it's an interesting setup.
- Right, so the steaks got to 120 degrees
and we're gonna pull it off
and then we're gonna give it a sear on the, on the fire.
Let's do it.
- Oh, and he's got like a little prong that goes in there.
Is that for the temperature?
- Oh, and there's gloves.
- Oh, and there's another side component.
- Jason. Oh, look, look at this.
Oh, here we go, I thought he was going to do the caveman
with the lock mate but he's going straight on the cast iron.
That's amazing.
- I think Jason's cooked his steak perfectly.
Just, I can tell by the way he's cutting it.
It's, it's like butter, basically
that is just going through that perfectly.
- All right. Here we go.
Can't see the inside there.
- All right, these are done.
- It's hard to tell, go on give us... Oh that is...
I don't know, Jas.
I don't know how to get my
- Oh my God.
Oh, what's that, like a bit of rosemary on the side,
a few chips?
- I'm gonna say 10 for... out of 10, for effort.
- I'm still just gobsmacked.
- I reckon, I'll give you a nine,
Jason's getting a nine,
I'll give him the benefit of the doubt.
- I thought his steak was pretty much spot on.
So I'd give him a nine out of 10.
- So first step is obviously to fire up the barbecue.
That's where I like to begin. Get it nice and...
- Mark looks like he knows what he's doing
he's got his gas barbecue there,
some tongs ready. Pepper, oil.
- Because I set this barbecue up myself,
the ignition switch is completely busted.
So I have to use the trusty old lighter here.
- It's so it doesn't blow up in his face.
I didn't really do too much,
in terms of like marinading the steak.
I just like to season it and I season it pretty heavily,
that to me is probably the best tasting steak I've had.
- He's doing all right.
- The lids not down for me.
So that's something I do basically to get the barbecue
to a roaring fiery temperature.
- I think just salt and pepper is pretty,
pretty good for me,
but I like to go pretty hard.
- It's all about the heavy seasoning.
- If you have cholesterol issues, maybe look away now.
- Look away? I'll probably do that.
I haven't got a cholesterol test recently,
but I probably should.
- He's got enough salt in there
to make fish happy in the water.
- My regular is this snag.
This looks terrible, holding it up like that
so I might just put it down.
- As long as it tastes good. That's all that matters.
- Chicken sausage. That might be controversial.
- For me, Yeah, chicken sausage is controversial.
(laughs)
- And, of course, I forgot to mention, a little Schooey
for the, for the video.
- I don't think I added a beer to mine.
I'm actually disappointed now.
- Gotta have a drink while you're barbecuing,
but I would've started earlier.
- Start with the snags, put the snags straight on,
mainly just because, I don't know,
I find it's pretty hard to overcook snags.
So you just kinda...
'cause they got plenty of fat in them and stuff, So...
- I don't know if my headphones are broken,
but I can't hear any sizzle,
but I'm sure it's, I'm sure it's fine.
- Pro tip: Don't get tiny little tongs like this,
with metal handles that burn your hands.
- Definitely needs some bigger tongs.
(laughs)
- We've had a little plate change here,
so I moved this one over here. Cause it just...
- I disagree with cooking things on the, on the plate
but maybe with sausages, look, you can get away with it.
- Time to get the, this,
this bad boy that they got the steak on.
So I like to do it on the flat plate.
I think it just cooks better.
- Okay.
- Just cooks more even.
- I'm a big fan of the grill,
but you know flat plate could work.
- Probably the biggest rookie error
when it comes to cooking steaks is just like
banging it on and then just crossing your fingers
and hoping that it's all right.
So if you want a good steak, I just time it.
Start the timer.
It's pretty thin, it's probably like,
one and a half, two centimeters-ish,
so maybe like seven minutes is what I'm gonna go for.
I say that like I know, I actually looked it up
before the video so...
- Good old Google cooks. I like it.
- He's got no confidence, it's great.
He's just guessing.
- And I'm not gonna turn it, at all.
I'm gonna turn it once.
- Mark's apart of the one-turn club.
Each to their own, don't mind either way.
- Oh, there's three minutes, 30.
Flip that over
- Three minutes, 30,
he's done it bang on the grill for seven minutes.
Mark is on it.
He must be a PE teacher or something.
- Just still worried about the sausages.
- Not paying much attention to the sausages.
So I prefer to cook my sausages separately
to the steak because I always forget them.
- And don't forgot your snags,
- I think I've forgotten about these snags
about 10 times already.
- Rookie, you've done a good job there, Mark,
those snags look perfect.
All off at the same time.
Good, good.
Ready go
Wonder if Mark's gonna give it a rest.
- How's that? You feeling hungry?
(laughs)
- Looking pretty good on both sides...
- He might be a serial killer, he doesn't have the red meat
- Red bits around there.
So that kind of has me slightly nervous now,
that I might have under done this.
- Nah, you've got this.
- The snags are looking bang on.
They'll be, that'll be tip top.
- I can't get back from this either,
because everyone will see the mistakes cut.
- Oh yeah, look, so far, it looks good.
- It's not bad.
Probably a little bit more overdone than I would eat.
- Needs to sharpen his knife but,
I reckon he's nailed it,
for three and a half minutes per flip
- I'd give him probably a seven out of 10.
- I probably have to say five.
And that's probably sounds a bit harsh,
but five's like medium and like neutral,
which is like a good thing.
- I reckon I've got to give him a nine and a half.
You can't go anything less than that for Mark.
He's done a brilliant job.
- Costa here.
Firstly, I pour myself a drink.
- Pouring a drink is always a great way to start a barbecue.
- If I'm cooking Greek barbecue.
I'll have Ouzo, but...
- Minus a point for the Ouzo.
- Aussie barbecue, I'll have a drink of Sailor Jerry Rum.
So right now what I've done is I've fired up the barbecue.
I'm getting it to temperature,
as well as getting my smoker...
- Oh, he's got a smoker as well,
but these guys are all legit.
- You can tell he's,
he's of a European heritage, like myself
He's cooking enough to feed 45 people.
- Cover that to medium.
I'll be cooking them with the lid down
for three minutes, each side and turning them.
It's been three minutes, so...
- If he doesn't show the dog,
I'm gonna minus another point.
Boys need to see the dog.
- I'm just really here
for everyone's awesome backyards, as well.
Well done to everyone on having a great backyard.
I've just got my peggy little courtyard.
(laughing)
- They look like the kind of,
like the real Australian sausages.
Like when you see an Australian sausage,
the backyard sausage, they look like the standard.
- Perfection.
Pork Italian sausages.
Pork Italian sausages by Costa the Greek.
- They don't need any sauce.
Quite hot.
- It's just, you could tell he's just burning up.
(laughing)
Probably went in a bit too early.
- It's now it's steak time, the fire's roaring.
Everything's ready to go.
So what I'm gonna do is cook the steaks
around sort of rare, medium rare.
- Costa's been doing this one handed the whole time,
one on the beer, one on the tongs and utensils.
That's impressive.
That is a hot barbecue.
- They look like really good steaks.
- They're ready to do the flip,
been two minutes so...
- All right, lets watch,
two minutes, three minutes, 30 before with our mate Mark.
And now two minutes with Costa.
Oh, look at those lines.
- Nice, looking good.
- He's got long tongs as well.
- And now, moment of truth guys,
look at that, perfection.
- Nice color. Looks pretty good.
Not much of a sear,
but they've got the grill marks aren't bad.
But that is, that is medium.
- Oh my God.
- The secret...
- What is the secret?
- Is salt.
- Oh yeah. Definitely.
- salt.
- I don't think it's a secret.
- Salt it the day before.
- So Costa and I are more like the minimalist approach
to doing it, which is good.
- Backyard looked like nice and nice and tidy and yeah
he gave it a good crack.
So the sausages were like nice and thick and juicy.
So yeah, reckon you'll get a six.
- Maybe like an eight and a half,
only because the other two went to so much effort.
- Reckon that's a solid nine out of 10.
Any day of the week, I'll happily go over there,
I'm sure there's still enough leftover steak
for someone to come over and eat them
out of all that Costa cooked.
- All right, so my name is Michael I'm,
I'm cooking some steak and sausages for you today.
Actually for me and my son, a one-year-old, William.
- He's got a one-year-old as well, represent.
- Today we're cooking steaks and...
- Yes. Oh my God. He has gloves on too.
- And I'm sure everyone's done this, but tongs.
I'm a hundred percent sure.
- We've got small tongs too, that work.
- Now this one here's a little device I like to use,
which is a meat thermometer.
Just to make sure everything's at the right temp.
- There you go, meat thermometer, need one of them.
Gonna give one to Mark.
- And what I'm gonna do is get this starter, turn it on.
This is the quickest way to charcoal started.
Dump it in there.
- Wait, how does, how does that even work?
Can you charge... just watching it with my mouth
and I'm like, so gobsmacked.
This is awesome.
- I've heard about those fire starters,
they are a bit of a cheat,
but I did also hear about a hack of,
instead of using one of those,
you can just get your Mrs. hairdryer
and whack it on the barbecue.
I asked my wife if I could use it.
And she gave me a straight out no, so...
- So the steaks gonna take the longest
'cause we're smoking it first,
probably for about half an hour, 40 minutes.
- My boys are very impatient when it comes to food.
They love steak.
They love food.
And I don't see them waiting for 40 minutes for a steak,
no matter how good it is.
- Half an hour of smoking it,
that is going to be so good.
It looks like he has a great backyard as well.
- Now the trick is to use a charcoal based seasoning.
So when you're cooking, you can double down
on the charcoal flavor and the look of the steak
by using a black rub or a charcoal rub.
- Oh, that's a good tip.
It's all about the looks.
- The concern I've got around it is,
how are you meant to tell that the steaks cooked
or you don't know whether it's cooked or burned.
- You got the charcoal on this side,
You put the steak on this side.
- It's not gonna cook.
- He knows how to cook a steak.
- So far, so good.
- Its currently sitting at 150 degrees Celsius
or 125 degrees Celsius, probably too...
- He's got the temperature spot on.
- Depending on what part of the world you're from.
We'll have a quick look at the steak
and then we're going to add these sausages in here.
So they can also start coming up to temperature.
- Oh, smoking the sausages as well.
- What we're gonna do is we're gonna rack everything
forward to let it rest.
You can see here, this steak,
it's now sort of cooked semi, so semi cooked.
- It looks burnt.
Like if you were to show that steak
to anyone, they're like, "oh, that steak's burnt".
- We're gonna add a little bit of butter in there now.
- Oh, adding butter as well, okay.
- For a bit of flavor.
And I think butter makes everything better.
- Butter does make everything better. He's right.
- That excess sort of seasoning that we put on before.
- I can't comment how,
how good it is for your health, you know,
and then whack on a bit of beer on top as well,
I've never seen that before.
- But also put a tiny bit of moisture back in
that's gonna evaporate anyway.
So it's, it's not really gonna make a huge difference,
just something I've been doing for a long time,
instead of actually putting it on the grills
and letting it cook like a normal barbecue,
I'm actually going to do this method,
that some people call the caveman method
and it's directly right over the charcoal itself.
So onto the charcoal and then...
So that's directly over the coals.
- This should be like its own TV show, extreme barbecuing.
Oh my God. I would be so scared.
- Oh, I've lost so many, you know,
steaks or sausages on coals.
And I've said, look, they're ruined, you know
they're covered in dust.
- That's delicious. I mean, if you're going camping
and you don't have a stove
that's one of the best things to chuck on.
- That's now done and we can rewrap that
and that can now rest for a quick five to 10 minutes
before we slice it.
And then we've got these again.
So we'll just put these directly over,
you've got to watch out for sausages,
they're called bangers for a reason.
- Is that actually why they call sausages bangers?
Because they explode?
Oh, and his knives are sharp.
You can tell this.
You can tell Michael knows what he's doing
- Falling off, beautiful.
- It's an interesting method.
The sausages turned out on point.
- Probably give Michael like, you know, an eight,
because tens perfect and no one gets tens.
- I'm gonna go for a 10 for Michael.
I'm being very, I don't think I'm being generous.
I think they're doing really, this is,
this is like some really good barbecuing
that I'm seeing right now.
- I'd probably give him an eight and a half. I would say.
(drum roll)
(dramatic music)