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