- It's important that we take as much care
with our vegetables as we do with our proteins.
- We have a mixture here of two parts cremini mushrooms
and one part shiitake mushrooms,
which we're going to take the stem off the shiitakes
then just slice.
- I know I've been obsessed with mushrooms.
I've always used them.
We kind of put that to the fore
and were like let's try and make vegetables
as much a part of our menu as the rest
of the meat-laden menu.
- We used maitakes for a while.
Too expensive.
We used oysters as well for a while.
We settled on these for the price for the creminis
and I mean the shiitakes
are just the most resembling of meat.
Simply seasoned with some of this garlic oil,
some salt and pepper.
- No matter how you cook mushrooms, they're slamming.
Like you can't f*** up a mushroom.
They just take the smoke super well.
- All right,
so these are seasoned and ready for the smoker.
They're going to go for a few hours.
- Cauliflower here, very basic.
You would think that you'd be able
to put this on the smoker as is
but I find if you look at the cauliflower,
it's kind of tight, it's closed up,
ordinary tasting.
We need to season it and try
and get some flavor into the cauliflower
before we put it on the smoker.
Once we got our florets,
now we're going to make a flavored broth.
Some bouillon.
I got black peppercorns,
some dried bay leaf, coriander,
and a little bit of cumin.
We're going to add some water, okay?
Basically we just want to make something
that's really well seasoned.
Something that you would like to drink.
I mean, you can't just cook cauliflower in water
and expect it to taste good.
We're going to have some shallots,
some garlic.
I'm going to add some parsley just some for some freshness.
And then the most important part,
we're going to season, okay.
We're dropping our cauliflower a little bit at a time
where we're trying to impart flavor into the cauliflower
and open it up to the smoke.
It just doesn't seem to smoke as well raw on the smoker
as it does when it's been cooked through.
So it's like kind of quite pliable
and if you look at the florets, it's open.
Just all the smoke can get in there.
Now if you eat this,
it's just delicious.
As it is right now,
I would eat a whole bowl of this.
Now everything's prepped and ready to go.
We got to get this stuff on that we're ready for service.
(upbeat music)
- So here we are in the walk-in that we purposely built
for the purpose of butchering briskets
and for making sausage and for just grinding in general.
So really we're just getting it to a shape
that where like it's going to be aerodynamic,
nice and rounded.
It almost looks like a spaceship is what we're going for.
Coming out of the bag,
this one was weighing in at around 16 pounds.
So I'm about to take off a good five pounds of that.
I'm not too concerned with how much I take off
because I know I'm going to use it.
The fat's gonna go in the tallow and the meat,
and some of the fat's gonna go into the sausage as well.
All right, now we're going to season them up.
This is the rub,
which is four parts 16 mesh black pepper
and one part kosher salt.
So we just get it covered all over every single spot
we can find.
- Our focus here was really making sure the food was spot on
and we wanted to do brisket.
So we knew we were going to have a lot
of scrap and to the Aussie snag,
which is an all beef emulsified sausage,
something that we're really familiar with.
We ate as kids growing up.
- So this is the prep for our Aussie beef sausage.
I'm going to get the meat ready
that I've trimmed off the brisket for sausage,
but I just eye out the difference in meat and fat.
I'm trying to get an 80/20 split.
I've weighed out our dry seasoning mix.
I'm just going to season this all over.
We can put in the garlic as well.
But really just trying to get every single part
of this meat evenly seasoned all over.
All right, that looks about right.
I'm just going to throw this in the walk-in,
cover it up,
and revisit it tomorrow for the grind.
Here are the briskets that we trimmed up
for the sausage that we saw.
So I'm just facing the deckles towards me
and the flats towards the fireboxes.
They, no matter how many times I've cooked it,
it seems to work the opposite
of what any other offset smoker would be,
which is to put the deckles towards the firebox,
but we just can't seem
to get the flats cooked on this machine.
So we face the flat towards that box.
Hopefully not going to go in again
until the seven hour mark,
when we're going to wrap in butcher's paper.
So we're going to start on the baby backs.
Honestly, one of the first barbecue items
that I really fell in love with.
Just sweet, sweet, sweet pork.
We just removed the silver skin.
We have a meat hook here,
work it down,
and then with a flick of the wrist, you're up.
North Wildwood down in South Jersey
where we are really feels like it's a rib town.
People are maybe not quite as familiar with brisket,
but they definitely know what ribs are
and we sell a heap of baby backs.
They love the baby backs.
- What I think is really amazing about this is we
are one tiny restaurant on a barrier island down
in South Jersey.
And this is basically for one service.
This is a lot of animals right here
and we go through this four days a week.
It's mind blowing.
- [David] Sugar and salt rub,
which is four parts raw sugar,
one part salt.
- I love the fact that people love these things,
but it costs us a fortune to bring them in.
We don't make any money off them.
We're almost in the business
of paying people to eat these things.
A good business owner would take these off right now.
(David laughing)
I mean, he drives up to New York to pick them up,
but imagine trying to tell these people down here
that we took them off.
They'd be up in arms.
- All right, so we're ready to put these on.
We want to get these cooking as slow and as low as possible
to really give the fat a chance to break down slowly.
All right, so it's nearly 11:00 a.m..
We're gonna run these
for somewhere between four to six hours.
Service is at six so it should be really good timing.
Hopefully this will be all off by 5:00 p.m..
All right, so I'm going to close this up.
We're challenged all the time by ways
to incorporate an Australian atmosphere.
As cliche and cheesy as it sounds,
the Shrimp on the Barbie is something
that is known worldwide.
We all know.
Thank you Paul Hogan for that.
So we have decided that we're going
to have a crack at making some shrimp sausage.
- This is basically the base
for a very famous dim sum snack
in Australia called shrimp toast.
You're going to basically puree this raw shrimp.
I'm going to put a little bit of sesame oil in here,
just a touch.
Some tamari, ginger, garlic.
All right,
so we're going to blend that up.
All right, now we're going to add our egg in.
(blender whirring)
We're looking for something that's super smooth and shiny.
So this is our basic filling for the shrimp.
Cilantro, stem and leaf.
We'll just fold that in gently.
You can smell it's going to be delicious.
You can do whatever you want with that.
You could grill that on the,
you could boil it up and serve it as like little meatballs,
spread it on toast and fry it,
or like we're going to do,
we're going to put it in some lamb casings.
- [David] Well, it looks beautiful.
I can see the large chunks of prawn.
We can see the jalapeno.
We can see the green onion.
- I mean, it's kind of gimmicky but we're really able
to put a lot of flavor into the snag.
Not sure if this is going to make the menu
but I guarantee you it'll be super delicious,
very tasty.
We'll put it on the smoker for a couple of hours,
throw it on the barbie,
and crisp up the skin.
(David laughing)
All right, I'm out, that's it.
- Okay, so this is some sausage meat
that has been seasoning overnight,
and we're just going to mix through some
of the charred onion before we grind it,
and we're just going to eye out some parsley all the way
with the stem and the leaf.
So I'm just mixing this through.
This is all mixed evenly, looks great.
It's going to distribute really nicely
throughout the sausage.
We're ready to head back into the walk-in
and grind it up.
All right, so been working on this sausage
for quite a few years,
just really trying to dial it in.
I thought I had it done really well
and then I sent it to Joel.
Joel worked on it a little bit more
and then we had what we thought was a killer recipe.
You can really see here as it comes out of the grinder,
that green from the parsley.
I get the garlic.
You can see all that color throughout there.
The fat dispersion.
You can even see the onion in there.
All right, so let's get this wet mixture
into the ground meat,
which is granulated onion, cumin,
herbs de Provence, sugar, milk powder, and some water,
and then we'll just homogenize in there.
There's a lot going on here.
A lot of different ingredients.
It seems like an awful lot
but it actually really balances itself out.
Oh yeah, this is just getting really, really sticky now.
Perfect.
That's ready to stuff.
We call this the Aussie beef sausage
even though we're using beef from Iowa,
but it's really just the size of the sausage for one.
We've got it at seven and a half inches
and a 28 mil lamb casing,
as opposed to what I would say most people
that make sausage use,
which is a pork casing.
So the sheep casing is part
of the Australian sausage as well.
All right, so we're getting close to service time.
I'm going to put the sausages on as they're only going
to go for about 40, 45 minutes.
We've got our Shrimp on the Barbie sausage
that we were testing out and we've got our beef sausage.
We keep a couple of lucky sausages in there.
This is a standard size and this is the lucky one.
- [Producer] Why is that?
- Just because it's,
I can't quite get a full one out of a tube
so it becomes instead of putting it back,
I just, one lucky customer.
All right, there we go.
We're going to get the temp back
to just over 200 as fast as we can
and then we'll let these drip for 45 Minutes.
- We're normally pretty chill
but now getting closer to service,
we need to start getting a wriggle on
and we'll be opening the doors soon.
So we've got to get a move on.
Cauliflower is extremely tasty.
It's got a good color on it.
It's completely cooked through.
It's ready.
The marshies,
they've taken on the smoke,
released some moisture.
I mean that stuff down there is delicious.
We'll add some charred onions to this mix,
grill it to order,
get a little bit of crispness back into the shrooms,
and then we serve them just as they are like this.
(upbeat music)
- [Joel?] I'm just going to jump in
and see where we're at with the sausages.
These look great.
I'm hoping they're at 140.
They feel like they're going to be right on the nose.
135.
That's fine.
We're going to pull them as well
and finish them off on the grill,
the Barbie, the flat top, the plancha.
(upbeat music)
But these look nice.
These are the R and Ds.
Yeah, it certainly looks like it took to the smoke.
It's colored at a nice, this yellow color,
which will now turn golden hopefully,
with this hard grill.
- From what I can tell,
I mean, just for the feel of it,
it probably could have gone on the smoker a little longer,
but that's okay.
All the heat from the grill will cook it really quickly
and then we'll also be able to,
I mean, you can see this,
this nice char.
You're going to get like a nice snap
on the casing from that.
(upbeat music)
That's delicious.
It's got great flavor but it's too close
to a dim sum snack for my liking.
It's still very South Pacific tasting, isn't it?
- Yeah.
Chilies.
- Yeah, maybe like we talked about doing some,
maybe preserving some lemon
and putting the peel in the sausage to give it some sort of,
you know, acidic snap.
- Yeah, I think it's definitely worth developing.
We'll see you next summer.
All right, so we're getting nearer to service.
Our ribs,
the baby backs are looking like they're ready to come off.
We're going to open up and have a look.
I mean, and they look beautiful, very red.
I mean, and they're ready so I'm looking for a nice,
should be really soft,
like you could crush your hand through it.
But then still a little movement.
- [Joel] For the customers here,
for our clientele,
the babies are very familiar.
It's a really simply seasoned rack of ribs.
We slice them to order,
fry them really quickly
so the exterior gets like a little crispy,
and then we toss it in our house barbecue sauce,
and then top with a nut and spice blend,
which is very interesting.
- Hi.
- I would like our customers to take away the hard work
and the passion that we put into it.
That it becomes very obvious that it's not something
that you can really get in this area for one,
and that it's delicious,
and that it's yeah,
that they can taste that, the hard work.
(upbeat music)
- [Joel] This is not something that we just decided to do.
This has been a long time coming and yeah,
we want people to taste the hard work and the passion,
and the little nuances that make this specifically,
you know, our food.
I think they'll understand and they'll get a true sense
of what this food means to us when they eat it.
We really want them to eat it and just go, oh.
You want them to have that moment.
I want them to have it when they eat the potato salad.
I want them to have it when they have the brisket.
I want them to have it when they have the mac and cheese.
We only have a tiny menu
but we want all of those dishes to knock your socks off.
(upbeat music)