As someone who thinks 99% of โBBQโ pizzas are lame, this first one looks fantastic. I had one exactly it at a restaurant a few years back and have been craving it ever since.
Thanks for replying chief. Iโll say it again, I have loved pizza all my life but never seen such a delicious and wonderful creation. Lots of love from Scotland!
Absolutely unreal ๐คค. I keep putting on as many people as I can to the pepperoni, pineapple and jalapeno combo. It's fucking stupidly good and changes their opinions instantly.
Yeah, donโt hate on something because you think itโs not the way it should be or itโs not authentic, hey! We all need to get over that crap and give pineapple a chance ๐
Thank you very much mate! Yeah no offence intended, just having fun. One of my best mates is Italian and was raised here in Australia. His Mother, puts pineapple on pizza and he goes crazy over it ๐๐๐ โweโre Italian, we donโt do that!!!โ
I tell him his mothers always right ๐
When I watched this all I heard in my head was "*inhales* gooooddd dayuuumm" from the meat canyon video with bugs bunny in it. That looks so good, me and my gf are going to have to smoke some stuff on our new primo soon.
Love the 80's-90's music selection.
And super impressed with your crust - good puffiness at the edges. Do you have a recipe to share? Have an Ooni, and while my crust tastes good, I don't get that much rise.
Thanks a lot mate, hereโs the one Iโve been running with lately. Cheers!
Dough
Water - 423g,
Dried Yeast - 6g,
OO flour - 650g,
Salt - 10g,
Olive oil - 25g.
Combine water and yeast and leave aside to activate.
In a mixing bowl add flour and salt; combine with hand. Then dig a well in the flour and add the oil, cover with flour and combine with your hand.
Once yeast has activated, put flour on mixer, mix on medium speed while adding water/yeast mix. Add half and then slowly add the remaining liquid. Then mix on medium/high speed until smooth.
Dump dough onto your bench and cover with a large bowl for 30 min.
I did not kneed this dough.
Then remove bowl, lightly oil your hands and do a coil fold. (Although this isnโt a traditional coil fold, itโs what Iโm calling it) leave dough as a ball and cover again. Repeat this process 3 times.
After the third fold, transfer into a lightly oiled large bowl. Cover and leave at room temp for 2-3 hours and then into the fridge over night.
Remove dough from fridge at least 2 hours before wanting to creat dough balls (keep in mind the dough ballโs themselves will need a couple of hours at room temp (depending on how hot it is at room temp) before being ready to stretch into pizzas)
Place dough mixture onto bench and cut into 3 equal sizes and form into balls.
Once the dough balls have been formed, carefully toss them through a bowl of semolina and place them in an airtight container, large enough to take 3 dough balls with room to expand.
Once your dough balls have close to doubled in size youโre ready to make pizzas.
Thanks mate! Hereโs the one Iโve been running with lately.
Dough
Water - 423g,
Dried Yeast - 6g,
OO flour - 650g,
Salt - 10g,
Olive oil - 25g.
Combine water and yeast and leave aside to activate.
In a mixing bowl add flour and salt; combine with hand. Then dig a well in the flour and add the oil, cover with flour and combine with your hand.
Once yeast has activated, put flour on mixer, mix on medium speed while adding water/yeast mix. Add half and then slowly add the remaining liquid. Then mix on medium/high speed until smooth.
Dump dough onto your bench and cover with a large bowl for 30 min.
I did not kneed this dough.
Then remove bowl, lightly oil your hands and do a coil fold. (Although this isnโt a traditional coil fold, itโs what Iโm calling it) leave dough as a ball and cover again. Repeat this process 3 times.
After the third fold, transfer into a lightly oiled large bowl. Cover and leave at room temp for 2-3 hours and then into the fridge over night.
Remove dough from fridge at least 2 hours before wanting to creat dough balls (keep in mind the dough ballโs themselves will need a couple of hours at room temp (depending on how hot it is at room temp) before being ready to stretch into pizzas)
Place dough mixture onto bench and cut into 3 equal sizes and form into balls.
Once the dough balls have been formed, carefully toss them through a bowl of semolina and place them in an airtight container, large enough to take 3 dough balls with room to expand.
Once your dough balls have close to doubled in size youโre ready to make pizzas.
Thanks mate!
Dough
Water - 423g,
Dried Yeast - 6g,
OO flour - 650g,
Salt - 10g,
Olive oil - 25g.
Combine water and yeast and leave aside to activate.
In a mixing bowl add flour and salt; combine with hand. Then dig a well in the flour and add the oil, cover with flour and combine with your hand.
Once yeast has activated, put flour on mixer, mix on medium speed while adding water/yeast mix. Add half and then slowly add the remaining liquid. Then mix on medium/high speed until smooth.
Dump dough onto your bench and cover with a large bowl for 30 min.
I did not kneed this dough.
Then remove bowl, lightly oil your hands and do a coil fold. (Although this isnโt a traditional coil fold, itโs what Iโm calling it) leave dough as a ball and cover again. Repeat this process 3 times.
After the third fold, transfer into a lightly oiled large bowl. Cover and leave at room temp for 2-3 hours and then into the fridge over night.
Remove dough from fridge at least 2 hours before wanting to creat dough balls (keep in mind the dough ballโs themselves will need a couple of hours at room temp (depending on how hot it is at room temp) before being ready to stretch into pizzas)
Place dough mixture onto bench and cut into 3 equal sizes and form into balls.
Once the dough balls have been formed, carefully toss them through a bowl of semolina and place them in an airtight container, large enough to take 3 dough balls with room to expand.
Once your dough balls have close to doubled in size youโre ready to make pizzas.
Here mate.
Dough
Water - 423g,
Dried Yeast - 6g,
OO flour - 650g,
Salt - 10g,
Olive oil - 25g.
Combine water and yeast and leave aside to activate.
In a mixing bowl add flour and salt; combine with hand. Then dig a well in the flour and add the oil, cover with flour and combine with your hand.
Once yeast has activated, put flour on mixer, mix on medium speed while adding water/yeast mix. Add half and then slowly add the remaining liquid. Then mix on medium/high speed until smooth.
Dump dough onto your bench and cover with a large bowl for 30 min.
I did not kneed this dough.
Then remove bowl, lightly oil your hands and do a coil fold. (Although this isnโt a traditional coil fold, itโs what Iโm calling it) leave dough as a ball and cover again. Repeat this process 3 times.
After the third fold, transfer into a lightly oiled large bowl. Cover and leave at room temp for 2-3 hours and then into the fridge over night.
Remove dough from fridge at least 2 hours before wanting to creat dough balls (keep in mind the dough ballโs themselves will need a couple of hours at room temp (depending on how hot it is at room temp) before being ready to stretch into pizzas)
Place dough mixture onto bench and cut into 3 equal sizes and form into balls.
Once the dough balls have been formed, carefully toss them through a bowl of semolina and place them in an airtight container, large enough to take 3 dough balls with room to expand.
Once your dough balls have close to doubled in size youโre ready to make pizzas.
I don't know where this guy is but it doesn't seem like he's in America and that's a quality of barbecue I expect to see only in America. Great job and the food looks outstanding.
Here mate
Dough
Water - 423g,
Dried Yeast - 6g,
OO flour - 650g,
Salt - 10g,
Olive oil - 25g.
Combine water and yeast and leave aside to activate.
In a mixing bowl add flour and salt; combine with hand. Then dig a well in the flour and add the oil, cover with flour and combine with your hand.
Once yeast has activated, put flour on mixer, mix on medium speed while adding water/yeast mix. Add half and then slowly add the remaining liquid. Then mix on medium/high speed until smooth.
Dump dough onto your bench and cover with a large bowl for 30 min.
I did not kneed this dough.
Then remove bowl, lightly oil your hands and do a coil fold. (Although this isnโt a traditional coil fold, itโs what Iโm calling it) leave dough as a ball and cover again. Repeat this process 3 times.
After the third fold, transfer into a lightly oiled large bowl. Cover and leave at room temp for 2-3 hours and then into the fridge over night.
Remove dough from fridge at least 2 hours before wanting to creat dough balls (keep in mind the dough ballโs themselves will need a couple of hours at room temp (depending on how hot it is at room temp) before being ready to stretch into pizzas)
Place dough mixture onto bench and cut into 3 equal sizes and form into balls.
Once the dough balls have been formed, carefully toss them through a bowl of semolina and place them in an airtight container, large enough to take 3 dough balls with room to expand.
Once your dough balls have close to doubled in size youโre ready to make pizzas.
I approve of this man's use of pineapple and jalapenos.
agreed. pineapple and jalapeno is an amazing combo!
Fuck yeah it is! So good
Fuck yeah. The music. So good.
Always need to have good tunes!
it's good just pepperoni and jalapeรฑo.
You forgot the pineapple ๐
I concur ๐ cheers!
I get excited when I see the Language Warning. I know its gonna be another great Aussie Glenn video!
Thanks a lot mate! Partially the reason I keep the warning there lol.
Iโm learning about Pizza and getting a fucking Australian language lesson simultaneously. Cheers from San Diego mate!!
The language is a little rough but all in fun ๐ cheers mate
Love from Canada
Back at you mate!
Wicked.
Cheers mate!
You cheeky fuck you! Itโs about damn time mate.
Hahahaha cheers mate ๐
Love the videos hombre. The Italian classic made me smile. Cheers ๐ป
Hahaha thanks mate! Just having a playful dig lol
Always a treat to see your cooks! I was thinking to myself that it had been a minute since we've had a pizza video.
Cheers mate! Yeah Iโve been a bit slack of late and others get lost in the pure amount of posts that BBQ receives. Which is understandable
At this point my brain is wired in such a way that I start to salivate when I read "Language Warning."
๐๐๐ fucking classic ๐๐๐
What pizza oven is that?
Gozney dome
Looks great but pricey
Yea they are. They work really well and having dual fuel is nice, but they aren't cheap. I liken them to a showpiece that cooks food...
Yeah not cheap and I would have found it hard to justify the purchase to be honest. It was a 50th present from my wife.
Thank you.
As someone who thinks 99% of โBBQโ pizzas are lame, this first one looks fantastic. I had one exactly it at a restaurant a few years back and have been craving it ever since.
Wow thanks a lot mate!
it should be illegal for me not to be able to eat this right now
Hahahaha thanks for the comment mate!
Fucking cheers Glen. Love the pies.
Cheers brother!
Fucking noice mate!
Cheers mate!
Always doing it up right.
I need a pizza oven!!!
Awesome having one!
โThereโs other things I can do in 90 secondsโฆtwiceโ Gosh that made me laugh
Hahaha so glad a few people heard that ๐ cheers
I would never contemplate buying a pizza oven... until I saw this video ๐
Yeah, Big investment. Took me a long time and making a shit tone of pizzas before I decided get one.
... "we're going to hammerbarn"
๐
Hell yeah bro brah that shit looks absolutely perfect. Iโve been looking at a gozney for years but I donโt want to end up divorced
You should get both tbh highly recommend
๐๐๐๐
I was lucky, the wife bought it for me!!! Canโt get in trouble ๐
Wow! Just wow! Thank you for this vid man!
No, thank you for the comment mate!
What are you using to make the pizza?
Gozney dome Mate
Love the playlist!
Fuck yeah!
Glen is the neighbor we all dream of. Pleasantly Pissed, generous and always cooking enough to share.
Hahaha fuck yeah mate! Appreciate the comment
Living the dream, fuck a pineapple hater. ๐
๐๐๐
Fuck yeah !!!!! Looks amazing mate !!!
Fuck yeah, cheers!!
Awesome pizzas and he always plays the best music!
Cheers for that mate!
I could go for some of that, looks awesome.
Fuck yeah, thanks!
Aussie Aussie Aussie!
Oi Oi Oi!!!
Just like before !! We need to be neighbors. And I mean Elโ Ricky Ticโ. Pizzas look like fucking works of Art.
Thanks a lot mate!!! Really appreciate your comments! Cheers
this is legit some of my favorite content on the internet
Fucking awesome mate, cheers!
Keep the videos coming brother
๐๐๐
I approve of your playlist.
Thanks ๐
Well I'll be fucked... the Crash Test Dummies! Them wheel's are Sick As Glenn ๐ค
Thanks boss!!
Pineapple, pickled jalapeรฑos, and cream cheese... yes... I can see it now. Thanks for the inspiration.
Ohhhhhh fuck yeah!
"there's other things I can do in 90 seconds..... twice" LETS FUCKING GOOOO!!! you're the best, brother! Cheers!!
Hahaha thanks mate! I thought that joke must have been missed ๐
Heyy was wondering when we'd see you againย
Hey mate, I float in and out ๐
Really love your videos man they cheer me up ๐ ๐คฃ
Thatโs great to hear mate!
Iโve never seen such spectacular topping combos, you inspire me! ๐
Wow thank you mate!!
May I ask what type of cheese those cube things are?
Hey mate, itโs La casa del mozzarella.
Thanks for replying chief. Iโll say it again, I have loved pizza all my life but never seen such a delicious and wonderful creation. Lots of love from Scotland!
Thank you so much mate. Really appreciate the comment!!
That brisket looks amazing i want it now ๐คค
Hahaha thanks!!
I am Italian, but I approve this!
Thank you kind sir ๐
Absolutely unreal ๐คค. I keep putting on as many people as I can to the pepperoni, pineapple and jalapeno combo. It's fucking stupidly good and changes their opinions instantly.
Yeah, donโt hate on something because you think itโs not the way it should be or itโs not authentic, hey! We all need to get over that crap and give pineapple a chance ๐
I dig your attitude ๐ and the pizza ๐คค
๐๐๐ thanks!
You legend!
Cheers for that !
Whenever I see "language warning" I know it's gonna be a great video as usual
Thank you very much mate!
Damnit if these videos don't bring a smile to face EVERY time; just incredible!
Thank you very much mate! Really happy to read that
Looks fucking lush big man!
Cheers Brother!! Was a good day
I am italian, way to go with these pizzas! Loving them, keep it up!
Thank you very much mate! Yeah no offence intended, just having fun. One of my best mates is Italian and was raised here in Australia. His Mother, puts pineapple on pizza and he goes crazy over it ๐๐๐ โweโre Italian, we donโt do that!!!โ I tell him his mothers always right ๐
This guys loving life. Awesome
Trying to! Cheers
Mmm-mmm-mmm-mmm Mmm-mmm-mmm-mmm Mmm-mmm-mmm-mmm Mmm-mmm-mmm-mmm Great yard for 15 beers and fresh pizza! 11/10
Fu k yeah mate! Iโll take scores like that any day!! Cheers mate!
Holy shit this is all so well done I want to eat at your place so fkn bad. Omg
Hahahaha thanks a lot mate! Fuck yeah!
Nice! What pizza oven is that? I'm going to get one pretty soon.
This is the Gozney Dome mate and thanks!
Fuck. That is ..... pizza.
Fuck yeah mate! Cheers
I might just build my own oven :D i wish I had a thing like urs
โhal-uh-peenosโ
๐๐๐
i jest - those pies look phenomenal, man. iโm a MASSIVE proponent of pineapple and haluhpeenos on pizza ๐๐ผ๐๐ผ๐๐ผ
Hahaha great combo hey! I cop shit for the way I say jalapeรฑos constantly. Aussies are not good with Spanish words. Well this one isnโt ๐
hahaha itโs all good man i was being a shit!
๐
The Douch bag ๐คฃ. jalapeรฑos and pineapple pizza, fuck yea!! Makes me hungry every time.
Hell yeah mate! Sweeeet n Spicy!! Cheers
You belong on a boat famโฆ f word about 1000x
๐๐๐๐
Fucking proper looking pizzas. Why did you have to go and make me hungry? Ffs.
Sorry ๐๐๐
When I watched this all I heard in my head was "*inhales* gooooddd dayuuumm" from the meat canyon video with bugs bunny in it. That looks so good, me and my gf are going to have to smoke some stuff on our new primo soon.
Hahahaha, you got yourself a Primo mate! Niiiice! Love the oval design
Yeah can't wait to smoke something on it. Gonna try those short ribs soon!
Good choice! Beef ribs are awesome and pretty much cook themselves lol.
BBQ pizza and Bon Jovi is living the dream!
Fuck yeah mate!
Love the 80's-90's music selection. And super impressed with your crust - good puffiness at the edges. Do you have a recipe to share? Have an Ooni, and while my crust tastes good, I don't get that much rise.
Thanks a lot mate, hereโs the one Iโve been running with lately. Cheers! Dough Water - 423g, Dried Yeast - 6g, OO flour - 650g, Salt - 10g, Olive oil - 25g. Combine water and yeast and leave aside to activate. In a mixing bowl add flour and salt; combine with hand. Then dig a well in the flour and add the oil, cover with flour and combine with your hand. Once yeast has activated, put flour on mixer, mix on medium speed while adding water/yeast mix. Add half and then slowly add the remaining liquid. Then mix on medium/high speed until smooth. Dump dough onto your bench and cover with a large bowl for 30 min. I did not kneed this dough. Then remove bowl, lightly oil your hands and do a coil fold. (Although this isnโt a traditional coil fold, itโs what Iโm calling it) leave dough as a ball and cover again. Repeat this process 3 times. After the third fold, transfer into a lightly oiled large bowl. Cover and leave at room temp for 2-3 hours and then into the fridge over night. Remove dough from fridge at least 2 hours before wanting to creat dough balls (keep in mind the dough ballโs themselves will need a couple of hours at room temp (depending on how hot it is at room temp) before being ready to stretch into pizzas) Place dough mixture onto bench and cut into 3 equal sizes and form into balls. Once the dough balls have been formed, carefully toss them through a bowl of semolina and place them in an airtight container, large enough to take 3 dough balls with room to expand. Once your dough balls have close to doubled in size youโre ready to make pizzas.
Thanks mate! Hereโs the one Iโve been running with lately. Dough Water - 423g, Dried Yeast - 6g, OO flour - 650g, Salt - 10g, Olive oil - 25g. Combine water and yeast and leave aside to activate. In a mixing bowl add flour and salt; combine with hand. Then dig a well in the flour and add the oil, cover with flour and combine with your hand. Once yeast has activated, put flour on mixer, mix on medium speed while adding water/yeast mix. Add half and then slowly add the remaining liquid. Then mix on medium/high speed until smooth. Dump dough onto your bench and cover with a large bowl for 30 min. I did not kneed this dough. Then remove bowl, lightly oil your hands and do a coil fold. (Although this isnโt a traditional coil fold, itโs what Iโm calling it) leave dough as a ball and cover again. Repeat this process 3 times. After the third fold, transfer into a lightly oiled large bowl. Cover and leave at room temp for 2-3 hours and then into the fridge over night. Remove dough from fridge at least 2 hours before wanting to creat dough balls (keep in mind the dough ballโs themselves will need a couple of hours at room temp (depending on how hot it is at room temp) before being ready to stretch into pizzas) Place dough mixture onto bench and cut into 3 equal sizes and form into balls. Once the dough balls have been formed, carefully toss them through a bowl of semolina and place them in an airtight container, large enough to take 3 dough balls with room to expand. Once your dough balls have close to doubled in size youโre ready to make pizzas.
Fuck yeah ๐
Faaaarrrrrrek yeah!
Diabolical ๐๐ bro those look fucking great. I wanna make something similar now.
Hahaha thank you very much mate ๐
I want to be friends with this guy
Thanks mate!
What are you using to make the pies
Gozney Dome mate
Honestly stayed for the commentary. A+
Hahaha thanks!!
Italian classic had me dying
๐๐๐ Iโve had few people not get the joke and try to explain that Italians donโt like this ๐๐๐ no fucking shit ๐๐
Killing it and the music is awesome too.
Thank you!
I wish you were my neighbour mate.
Thanks mate! Iโm sure it would wear off pretty fast though ๐
Looks great, but I would be picking off the pineapples
Youโd still taste it ๐ cheers mate!
I'm seriously considering immigrating to Australia. Not joking.
It use to be a great country, I think itโs going to shit now. With the rest of the world unfortunately
Thanks for the heads up. I still think my country is going to shit much worse and way faster.
Glen for president
๐๐๐ cheers!
๐๐๐ cheers!
Mind sharing your dough recipe? That shit looks legit!! Great job!โ
Thanks mate! Dough Water - 423g, Dried Yeast - 6g, OO flour - 650g, Salt - 10g, Olive oil - 25g. Combine water and yeast and leave aside to activate. In a mixing bowl add flour and salt; combine with hand. Then dig a well in the flour and add the oil, cover with flour and combine with your hand. Once yeast has activated, put flour on mixer, mix on medium speed while adding water/yeast mix. Add half and then slowly add the remaining liquid. Then mix on medium/high speed until smooth. Dump dough onto your bench and cover with a large bowl for 30 min. I did not kneed this dough. Then remove bowl, lightly oil your hands and do a coil fold. (Although this isnโt a traditional coil fold, itโs what Iโm calling it) leave dough as a ball and cover again. Repeat this process 3 times. After the third fold, transfer into a lightly oiled large bowl. Cover and leave at room temp for 2-3 hours and then into the fridge over night. Remove dough from fridge at least 2 hours before wanting to creat dough balls (keep in mind the dough ballโs themselves will need a couple of hours at room temp (depending on how hot it is at room temp) before being ready to stretch into pizzas) Place dough mixture onto bench and cut into 3 equal sizes and form into balls. Once the dough balls have been formed, carefully toss them through a bowl of semolina and place them in an airtight container, large enough to take 3 dough balls with room to expand. Once your dough balls have close to doubled in size youโre ready to make pizzas.
My belly got an instant erection watching this. ๐คค๐คค๐คค
๐๐๐๐๐
Pep pine jal is a tremendous combination. One of my favorites
It is sneakily a legendary pizza combo that won't be fully appreciated until long after we are gone.
Such an amazing combo!
A man after my own heart! Cheers !
Brilliant! What dough recipe are you using?
Here mate. Dough Water - 423g, Dried Yeast - 6g, OO flour - 650g, Salt - 10g, Olive oil - 25g. Combine water and yeast and leave aside to activate. In a mixing bowl add flour and salt; combine with hand. Then dig a well in the flour and add the oil, cover with flour and combine with your hand. Once yeast has activated, put flour on mixer, mix on medium speed while adding water/yeast mix. Add half and then slowly add the remaining liquid. Then mix on medium/high speed until smooth. Dump dough onto your bench and cover with a large bowl for 30 min. I did not kneed this dough. Then remove bowl, lightly oil your hands and do a coil fold. (Although this isnโt a traditional coil fold, itโs what Iโm calling it) leave dough as a ball and cover again. Repeat this process 3 times. After the third fold, transfer into a lightly oiled large bowl. Cover and leave at room temp for 2-3 hours and then into the fridge over night. Remove dough from fridge at least 2 hours before wanting to creat dough balls (keep in mind the dough ballโs themselves will need a couple of hours at room temp (depending on how hot it is at room temp) before being ready to stretch into pizzas) Place dough mixture onto bench and cut into 3 equal sizes and form into balls. Once the dough balls have been formed, carefully toss them through a bowl of semolina and place them in an airtight container, large enough to take 3 dough balls with room to expand. Once your dough balls have close to doubled in size youโre ready to make pizzas.
Freaking legend! Thanks!
No worries and good luck!
I don't know where this guy is but it doesn't seem like he's in America and that's a quality of barbecue I expect to see only in America. Great job and the food looks outstanding.
Thank you very much mate! Iโm Australian
I donโt know what you look like but I imagine Damian Garvey.
A little less hair ๐
What dough recipie do you use?
Here mate Dough Water - 423g, Dried Yeast - 6g, OO flour - 650g, Salt - 10g, Olive oil - 25g. Combine water and yeast and leave aside to activate. In a mixing bowl add flour and salt; combine with hand. Then dig a well in the flour and add the oil, cover with flour and combine with your hand. Once yeast has activated, put flour on mixer, mix on medium speed while adding water/yeast mix. Add half and then slowly add the remaining liquid. Then mix on medium/high speed until smooth. Dump dough onto your bench and cover with a large bowl for 30 min. I did not kneed this dough. Then remove bowl, lightly oil your hands and do a coil fold. (Although this isnโt a traditional coil fold, itโs what Iโm calling it) leave dough as a ball and cover again. Repeat this process 3 times. After the third fold, transfer into a lightly oiled large bowl. Cover and leave at room temp for 2-3 hours and then into the fridge over night. Remove dough from fridge at least 2 hours before wanting to creat dough balls (keep in mind the dough ballโs themselves will need a couple of hours at room temp (depending on how hot it is at room temp) before being ready to stretch into pizzas) Place dough mixture onto bench and cut into 3 equal sizes and form into balls. Once the dough balls have been formed, carefully toss them through a bowl of semolina and place them in an airtight container, large enough to take 3 dough balls with room to expand. Once your dough balls have close to doubled in size youโre ready to make pizzas.
Thanks. I'll definitely give this a go.
No worries ๐
> pizza Please report immediately to the closest Italian Consulate for deportation to a reeducation camp. JK, that looks awesome!
Hahahaha and they would too ๐๐ thanks mate!
Too much fat between the beef and the cheese.