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Speaker 1: This is Phil Breeden with Elsey Barbecue and you listening

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Speaker 1: to Barbecue Base.

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Speaker 2: Welcome to Competition Time, the show for people that are

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Speaker 2: not only like a little low and slow in their lives,

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Speaker 2: but a little bit hot and fast too. This is

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Speaker 2: the version of barbecue Bass that focuses on the competitive

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Speaker 2: side of our favorite pastime. But even if you don't compete,

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Speaker 2: stick around as there's always a few tasty tidbits to

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Speaker 2: take to the backyard too. And hey, we may even

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Speaker 2: tempt you to throw a team together or jump into

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Speaker 2: an sea you never know. I'm Alex Lawson, captain of

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Speaker 2: the Illustrious bird Beginning's Barbecue team, and your esteemed host. Now,

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Speaker 2: Competition Time has brought to you by Jack Daniels. iHeartRadio,

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Speaker 2: hunting and fishing, Hot Valley and of course rum and

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Speaker 2: Queue and we'll be back in just a minute to

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Speaker 2: take you to the episode.

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Speaker 3: Rum and Cues, meat rubs and Pitmaster sauces have been

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Speaker 3: making waves in the Australasian barbecue competition circuit and now

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Speaker 3: the entire range of award winning flavors is available to you.

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Speaker 3: Call up your mates, grab your favorite cuts and have

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Speaker 3: the backyard barbecue of legends, pork ribs, fried chicken, lambrecks.

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Speaker 3: They all taste better with rum and Cue. Check out

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Speaker 3: Rum and Cues full range of rubs, sauces and seasonings

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Speaker 3: plus knockout recipes at rumenqueue dot com.

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Speaker 2: All right, well we have got one of our oldest friends,

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Speaker 2: one of the ogs of New Zealand Barbecue with us today,

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Speaker 2: Run and Cues Matthew Melville. Matt, Welcome to competition time.

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Speaker 1: Thanks Alex, appreciate you having me on, mate.

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Speaker 2: It's always a pleasure, always a pleasure. Now, why don't

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Speaker 2: we start just give for anybody who's been living under

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Speaker 2: a barbecue rock the last few years, give a quick

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Speaker 2: rundown of who Run and Q are and what you

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Speaker 2: compete in and yourself.

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Speaker 1: Well, yeah, I mean Rum and Cue sprung your life.

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Speaker 4: I guess back in twenty sixteen, when we knew meet

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Speaker 4: Stock was coming in two thousand and sevene, so you know,

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Speaker 4: we had we had to learn what a rub was

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Speaker 4: and work out flavored profiles and what a brisket was

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Speaker 4: and all that sort of stuff, just like everybody else

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Speaker 4: entering the barbecue scene. But I guess back then there

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Speaker 4: wasn't much of a scene, so we really did have

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Speaker 4: to do a lot of googling and a lot of

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Speaker 4: youtubing to find out what was what was expected of us.

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Speaker 4: And you know, back then there wasn't a lot in

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Speaker 4: the way of rubs and sources. We saw that opportunity

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Speaker 4: and you know, I've always been one to play in

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Speaker 4: the kitchen, so you know, it was it was just

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Speaker 4: another day really for us to go out and create something.

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Speaker 1: So we got to work on a lot of fronts, you.

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Speaker 4: Know, finding gazebos, finding barbecues, finding charcoal, and then working

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Speaker 4: out what a rub wise again and sources and just

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Speaker 4: trying to try to.

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Speaker 1: Get a whole morator things.

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Speaker 4: I mean, I can't you know, the comp guys these

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Speaker 4: days have got a lot in front of them, but

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Speaker 4: back in the day, we had everything in front of us.

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Speaker 1: And you know, I.

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Speaker 4: Don't want to bore you too much with the details,

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Speaker 4: but Rob and qu kind of was born out of necessity,

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Speaker 4: and you know, we we we're very lucky to get

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Speaker 4: the first call up to the jack back in twenty eighteen.

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Speaker 1: Didn't even know what the was when we got called up.

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Speaker 4: There certainly wasn't any links to international help or teams

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Speaker 4: back then, so we did struggle quite a bit, but

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Speaker 4: as a fundraiser, my wife Tracy said to us, said

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Speaker 4: to me, why don't we why don't we put some

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Speaker 4: of these flavors into a bag and fundraise?

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Speaker 1: You know.

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Speaker 4: So we did that and we raised a few grands,

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Speaker 4: and then when we came back, we're very surprised to

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Speaker 4: find a lot of messages on Facebook sort of asking

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Speaker 4: where they could buy our rubs, and and that's how

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Speaker 4: it all started. And then fast forward to today, it's

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Speaker 4: become our main source of income, our only source of income.

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Speaker 4: So we've we've made it a business, and you know,

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Speaker 4: we actually love what we do.

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Speaker 1: We get to we get to talk to like.

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Speaker 4: Minded people and cook every day and keep keep working

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Speaker 4: away in the kitchen to create new stuff. So it's

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Speaker 4: been a really good journey, really fun, and I hope

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Speaker 4: it keeps keeps on going.

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Speaker 2: And you guys, you start off primarily as an n

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Speaker 2: ZBA team, but you've been dipping your toe into s

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Speaker 2: c A recently as well.

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Speaker 1: Huh Yeah, SCA came out. It might have been two

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Speaker 1: thousand and nineteen. We had a meat.

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Speaker 4: Stup in two nineteen, didn't we, Just before it all

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Speaker 4: fell apart. I think that was probably our first crack

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Speaker 4: at SCA. Ryan actually did really well. He did a

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Speaker 4: Crembrolet ball, which was amazing. I won't go well, you know,

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Speaker 4: there was a lot of detail that in that dish.

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Speaker 4: But we started cooking steaks and then obviously there was

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Speaker 4: a little bit of a layover for us here in

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Speaker 4: New Zealand for the.

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Speaker 1: You know, for the comps because of COVID.

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Speaker 4: But we started competing a little bit more on that

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Speaker 4: sea front, especially in States. We were doing some we're

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Speaker 4: doing some ancillaries, but yeah, it's quite a lot of work.

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Speaker 4: So we dropped out of that, and then we actually

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Speaker 4: dropped out of SCA all together for it for a

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Speaker 4: couple of years. And it's only been probably the last

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Speaker 4: twelve months we've got back into it and it's been great,

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Speaker 4: you know, and especially now that we can compete alongside

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Speaker 4: of our kids, which is amazing, and that's that's been

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Speaker 4: a real kind of I guess passing the back and

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Speaker 4: down of the next generation. We can we can impart

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Speaker 4: some knowledge on these guys and they can compete next

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Speaker 4: to us, and you know, they get all the benefits

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Speaker 4: of going up and.

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Speaker 1: Getting a prize and getting their name called and some cash.

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Speaker 1: So yeah, it's great.

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Speaker 2: In all of this, it's a been long journey and

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Speaker 2: you know you've been around six seven years. Now, what

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Speaker 2: is the thing that you're the most proud of in

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Speaker 2: the competition? Barbecue journey?

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Speaker 1: Oh look, you know we're proud of every win, every

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Speaker 1: every walk.

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Speaker 4: You know, it's very hard these days to get a walk,

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Speaker 4: So the tights are so sorry, the points are so tight.

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Speaker 4: I mean, you know you can get it ninety six

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Speaker 4: and still not going to walk. So's it's very very

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Speaker 4: tight these days. But we got national champions back in

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Speaker 4: twenty twenty two, very very proud moment there. We're the

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Speaker 4: first team in New Zealand to get three hundred points

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Speaker 4: for the season, so that was that was three wins

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Speaker 4: throughout the season, which is amazing.

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Speaker 1: You know, we're looking back.

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Speaker 4: I think Roman Q's done a lot of those first

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Speaker 4: time things in New Zealand Barbecue and every one of

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Speaker 4: those we've been really proud to be part of. You know,

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Speaker 4: all the friendships that we've made. The proudest moment probably

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Speaker 4: twenty twenty two National champions but bringing these kids through

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Speaker 4: now is amazing, you know, very proud to watch Zaki

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Speaker 4: cook always.

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Speaker 5: Always a good moment.

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Speaker 2: So flipping around the other side, what was the biggest

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Speaker 2: learning moment.

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Speaker 5: That you had?

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Speaker 4: I look, I still think you know every comper every

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Speaker 4: year it's evolving, But if you're talking maximum learning in

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Speaker 4: the short amount of space, it was definitely twenty sixteen,

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Speaker 4: twenty and seventeen as we grappled with it and tried

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Speaker 4: to understand every facet of it, not having a lot

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Speaker 4: of international help or any mentoring whatsoever. And we wouldn't

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Speaker 4: be the only team in all of that, you know.

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Speaker 4: So there was a heap of a lot of download

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Speaker 4: going into those first first eighty months, that's for sure.

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Speaker 2: Was there something that something that you remember that just

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Speaker 2: like when you realize that it collecked automatically like a

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Speaker 2: third like when you change something or just kind of

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Speaker 2: went I askeh, you we don't we should do this?

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Speaker 2: Like that really changed everything for you guys? Or was

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Speaker 2: it just a gradual kind of process of stuff.

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Speaker 4: Yeah, there was no real light bulb moment. I have

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Speaker 4: to say, it's been a journey the whole way. It's

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Speaker 4: been an upheld at all the whole way. There really

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Speaker 4: hasn't been a moment where we're like, ah, so now

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Speaker 4: we've got it dialed, you know, because I think everybody

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Speaker 4: that competes will know. You get a differen set of judges,

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Speaker 4: you get a different table, you get a different dynamic.

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Speaker 4: Whether plays a part, everything plays apart in getting that

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Speaker 4: final box at the table, and when it's at the table,

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Speaker 4: you're still you're still open to a lot of variables.

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Speaker 1: So you know, it's a very evolving situation.

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Speaker 4: And as I said before, I mean to get a

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Speaker 4: two ninety six and end up fifth or sixth in

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Speaker 4: the protein.

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Speaker 1: It's only getting harder.

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Speaker 4: And I've got full respect for all of those people

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Speaker 4: that get walks or don't get walks but still do really,

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Speaker 4: really well. It can be a cruel mistress, you know,

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Speaker 4: it really can't.

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Speaker 5: Yeah.

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Speaker 2: I think it was maybe Tapo, maybe the one, maybe

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Speaker 2: Tapa Napier where I think we got two ninety two

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Speaker 2: on ribs and finished fifteenth, And it's like they wouldn't

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Speaker 2: have happened for five years ago to ninety two. You'd

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Speaker 2: have been in like six or something like that about

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Speaker 2: five years ago, and now two ninety two gets you

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Speaker 2: like way out of the ten and you're like, what

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Speaker 2: went wrong?

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Speaker 4: I mean, how many times would we sit down at

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Speaker 4: prize giving and they call from ten and then there's

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Speaker 4: just three way tie for ten and two way type

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Speaker 4: for six, and then you get a four way tie

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Speaker 4: for a third. It's just it's crazy the amount of

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Speaker 4: tiers that are out there right now. So it's going

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Speaker 4: back to discarded scores all the time.

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Speaker 5: Yeah, Yeah, A lot.

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Speaker 2: Of people would think, oh, you've got it dialed. Then

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Speaker 2: you know what you're doing. You've got a rub company

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Speaker 2: just the same things and all the time, and you

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Speaker 2: don't need to make any changes and you probably just

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Speaker 2: rap out the same things every time. But I know

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Speaker 2: that's not true. And is there a protein at the

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Speaker 2: moment that is your one that you're particularly working on,

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Speaker 2: Like what's the what's the thing that you're like, oh,

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Speaker 2: we need to get that better right now?

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Speaker 4: You know, we took out pork national champions last year,

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Speaker 4: being a son of a bitch this year for us,

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Speaker 4: and I think, you know, you you wind back the

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Speaker 4: clock a few years ago and brisket was our it

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Speaker 4: was our pretty you know.

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Speaker 1: It was our consistent box.

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Speaker 4: I could pretty much put a brisket in and guarantee

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Speaker 4: top five, if not top three, every every comp that

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Speaker 4: brisket's been eluding us a little bit in the last

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Speaker 4: eighteen months to two years. I mean, we've had some

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Speaker 4: success here and there, but I don't think, you know,

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Speaker 4: we can rely on on on on the brisket box

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Speaker 4: too to.

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Speaker 1: Come through for us.

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Speaker 4: Conversely, I mean, the one protein we started hating the

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Speaker 4: first was chicken, and I think that's probably one of

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Speaker 4: our strongest and pork ribs.

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Speaker 1: I mean, we're we're looking to take out the series

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Speaker 1: again this year for pork ribs. So it's great.

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Speaker 2: So what's your process like when you when you identify, okay,

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Speaker 2: brisket or pork or whatever is the one that we're

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Speaker 2: looking for. Like what sort of things do you do

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Speaker 2: to improve it? Like do you just kind of work

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Speaker 2: on it? You cook it every week for three months,

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Speaker 2: you're working out, going back over on scores, like what's

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Speaker 2: your what's your game plan when you're really trying to

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Speaker 2: get a meat nailed?

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Speaker 4: You know, hands in the air here, which we just

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Speaker 4: don't have the time to practice. I really wish that

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Speaker 4: wasn't true. Really, you know, everything's they're at the warehouse

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Speaker 4: and you know, you think you're you're your own boss.

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Speaker 4: You'd find some time to put a brisket on. But

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Speaker 4: we I can't focus on a protein like I can

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Speaker 4: out of comp There's there's too much the phone rings,

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Speaker 4: child sick, or truck shows up or yeah, there's just so.

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Speaker 1: Many things that that interrupt the day.

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Speaker 4: But when we're at camp, that's the most focused that

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Speaker 4: I can be around a barbecue. So I guess in

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Speaker 4: answer to your question, we definitely got to the scorecards

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Speaker 4: and just have a bit of a look for for

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Speaker 4: for some common stuff. And you know, if it's texture,

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Speaker 4: well then you know what I mean, it's obviously over

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Speaker 4: or under, so bear that in mind next time. Or

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Speaker 4: if it's you know, uh, you know, if it's taste, well, you.

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Speaker 1: Know, how's how's it going wrong?

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Speaker 4: Does it does it need some finisher or or does

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Speaker 4: it need some sauce. I mean, we've we've never been

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Speaker 4: one to source briscut up until probably eighteen months ago,

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Speaker 4: twelve months ago, So that's that's coming through.

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Speaker 1: And it's you know, it's always this, you.

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Speaker 4: Know, are the judges kind of skewing us towards one way?

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Speaker 4: Or are we are we educating the judges on this

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Speaker 4: is how it's going to be. And with so many

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Speaker 4: teams out there turning in very similar dishes, but it's

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Speaker 4: at one or two percent that's different.

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Speaker 1: You know who's teaching who, who's who's leading the pack here?

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Speaker 4: And yeah, so it's as I say, it's just a

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Speaker 4: very very cruel beast sometimes, you know.

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Speaker 2: I definitely can be. Now, take take everybody through. What's

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Speaker 2: your comps set up? Look like, like, what are you

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Speaker 2: cooking on? I know it does evolve a little bit

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Speaker 2: your your pit selection, but you know, how are you

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Speaker 2: cooking out of? You could gon the gazebos, trailers, et cetera.

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Speaker 5: Like tell it. Take people through how you set up.

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Speaker 1: Yeah, so you know we had I think we had

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Speaker 1: the well we did. We had the first.

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Speaker 4: Trailer in New Zealand barbecue in theba's have ever seen.

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Speaker 4: We built that black pointy nose trailer with the help

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Speaker 4: of Wayne Dill back in two thousand and must have

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Speaker 4: been twenty and eighteen, it was. It was early We

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Speaker 4: saw the value in having a branded in closed trailer

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Speaker 4: that could keep everything dry. And back then we used

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Speaker 4: to use it as a as a as a as

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Speaker 4: a bunk too, so we used to drop a mattress

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Speaker 4: in there. So fast forward to today, We finally got

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Speaker 4: that trailer fitted out with some plumbing, some stain and the

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Speaker 4: steel benches, so now that's more of a work area,

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Speaker 4: although it does carry the comp stuff. We've got a

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Speaker 4: cm inside, so it's all looking very nice in there now,

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Speaker 4: very functional, which is what it was lacking because you

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Speaker 4: know how how I guess up and down the weather

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Speaker 4: can be these comps. That's nice to be able to

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Speaker 4: box inside. It's also really nice to have hot water,

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Speaker 4: not trudging through mud to get something clean. We've always

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Speaker 4: run a three by six gazebo alongside what is it

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Speaker 4: must have been CUMU. This year we tried to compete

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Speaker 4: off the back of the trailer, like a little bit

286
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Speaker 4: like what Peter Hughes does. But our our footprint on

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Speaker 4: the on the back isn't isn't anywhere near as big,

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Speaker 4: and again true to my word, we don't practice outside

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Speaker 4: of comp.

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Speaker 1: So it wasn't until comp time we got there. He's like, Fuck,

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Speaker 1: this isn't gonna fit.

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Speaker 4: Let's piss all these jacks ends off and then just

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Speaker 4: go I mean we had the we had the three

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Speaker 4: by six in.

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Speaker 1: The in the in the trailer anyway.

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Speaker 4: So it's it's it's not like we're in trouble, but

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Speaker 4: it must have been funny to.

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Speaker 1: Watch us think that we could do that to find

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Speaker 1: out we couldn't. The pits have changed a bit.

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Speaker 4: We've we've had our PROK stretch since day one. Nolan

301
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Speaker 4: and I actually went Harvey's and that got the first

302
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Speaker 4: first batch of pro Ku stretches, along with Carl Granger.

303
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Speaker 4: I think Mile Marker had a pro Q at the

304
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Speaker 4: same time, and we've run that pretty much for the

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Speaker 4: whole time, apart from this year where axles were.

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Speaker 1: Starting to bend, leaf springs was snapping. Lots of weird

307
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Speaker 1: shit was going on with that trailer, so we thought,

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Speaker 1: you know, we'll get some weight out of it to

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Speaker 1: start with.

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Speaker 4: And you know, we had the ten to fifty on

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Speaker 4: the deck here and I was getting some really good

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Speaker 4: results out of that. We had some shortcomings. I mean,

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Speaker 4: every pit's going to have its pros and cons. The

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Speaker 4: biggest negative to the stretch was that bloody firebox was warping,

315
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Speaker 4: so there was times so I couldn't open the stupid

316
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Speaker 4: thing to put put more Chuco on it.

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Speaker 1: So the thing was getting colder.

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Speaker 4: So anyway, for a few reasons, we got rid of that,

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Speaker 4: and we're running the Master built range now round the

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Speaker 4: ten to fifty last year with some good results, and

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Speaker 4: this year we've just halfway through the season. We've moved

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Speaker 4: to the XT the brand new upgraded master Bilt, which

323
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Speaker 4: is which is a great little unit. Two and then

324
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Speaker 4: we build a drum from the Cutensil's kit.

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Speaker 1: And the Bronco.

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Speaker 4: I mean, we only use the Bronco for ribs outside

327
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Speaker 4: of that. If I'm doing something at the warehouse, you know,

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Speaker 4: I generally wheel the Bronco out because it's such a

329
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Speaker 4: stable pit. But yeah, I mean, we can really thank

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Speaker 4: the Bronco for those those rib winds, you know, and

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Speaker 4: we're not We're not going to change that barbecue anytime soon.

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Speaker 2: What about your routine for like, when does comp preps

333
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Speaker 2: start for you? Do you start months in advance? Are

334
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Speaker 2: you the night before? Like how does it run? Do

335
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Speaker 2: you have set days to do things and set things

336
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Speaker 2: that people do on the team?

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Speaker 1: So com normally starts on the Monday of the week.

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Speaker 4: Luckily for me, I bought a shipload of briskets at

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Speaker 4: the start of the year, so they're all trimmed and

340
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Speaker 4: in the freezer, which is which is great to have

341
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Speaker 4: that monkey off your shoulder. And it really starts on

342
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Speaker 4: a Monday. You know, Reuben from Ossie Butcher Newlyn gets

343
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Speaker 4: an email from me. We're lucky enough to have swift

344
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Speaker 4: ribs on board with us, so I've got a freezer

345
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Speaker 4: full of those, so we really just go in for

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Speaker 4: the pork if there's lamb, and and for chicken, we'll

347
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Speaker 4: get those proteins. So so that starts on a Monday.

348
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Speaker 4: The email goes out. I start blending our rubs, which

349
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Speaker 4: you know I've told and I'm you know, I've got

350
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Speaker 4: no qualms in sharing this build us and Rebrock of

351
00:19:47,240 --> 00:19:49,119
Speaker 4: fifty to fifty is pretty much to get sprinkled on

352
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Speaker 4: everything these days.

353
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Speaker 1: You know sauces that there's there's.

354
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Speaker 4: A large amount of meat uice that goes into the sauces,

355
00:19:57,520 --> 00:20:00,960
Speaker 4: and I'm sure everybody else is using similar sources blended

356
00:20:01,000 --> 00:20:04,080
Speaker 4: with other stuff. So that all gets done on the

357
00:20:04,760 --> 00:20:07,800
Speaker 4: So the rubs get mixed on the Monday. I'll go

358
00:20:07,840 --> 00:20:11,400
Speaker 4: and pick the proteins up on the Thursday, and I'll

359
00:20:11,480 --> 00:20:15,240
Speaker 4: just trim trim those last three, which is just squaring

360
00:20:15,280 --> 00:20:17,240
Speaker 4: out the ribs. Tracy does the.

361
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Speaker 1: Chicken and I get the pork.

362
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Speaker 4: You know, I do the do the moneies and that

363
00:20:22,400 --> 00:20:25,520
Speaker 4: sort of thing, and then Tracey will make the sauces

364
00:20:25,560 --> 00:20:26,240
Speaker 4: Thursday night.

365
00:20:26,520 --> 00:20:28,360
Speaker 1: Everything's sort of knocked out on the Mondays.

366
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Speaker 4: Well, I need to go back back to Monday and

367
00:20:30,520 --> 00:20:32,560
Speaker 4: just have a look at all the smokers and that

368
00:20:32,640 --> 00:20:35,720
Speaker 4: we we're getting better at cleaning them before we put

369
00:20:35,760 --> 00:20:37,840
Speaker 4: them away, which makes that that week a whole lot

370
00:20:37,880 --> 00:20:42,679
Speaker 4: less stressful. I love running that barbecue boy over everything

371
00:20:42,720 --> 00:20:45,239
Speaker 4: to you know, you get it all smick and then

372
00:20:45,280 --> 00:20:48,080
Speaker 4: you torture again, and then you give it another scrape

373
00:20:48,080 --> 00:20:50,800
Speaker 4: and then you torch it. Scrape it and then torch it,

374
00:20:50,800 --> 00:20:52,440
Speaker 4: and then you can pretty much just put that thing

375
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Speaker 4: to bed. So I know that the smokers are pretty good.

376
00:20:56,200 --> 00:21:00,639
Speaker 4: Tracy will do a comp shop on Thursday, get all

377
00:21:00,640 --> 00:21:03,639
Speaker 4: the necessary stuff, and then you know we're normally driving

378
00:21:03,680 --> 00:21:04,960
Speaker 4: out on a Friday.

379
00:21:05,680 --> 00:21:09,680
Speaker 1: So everything's packed as far as responsibilities go.

380
00:21:11,720 --> 00:21:14,680
Speaker 4: I'm the first one up on comp day four am,

381
00:21:16,280 --> 00:21:17,480
Speaker 4: put the bloody pork.

382
00:21:17,240 --> 00:21:19,440
Speaker 2: But on which has got a little bit later, hasn't it,

383
00:21:19,480 --> 00:21:21,520
Speaker 2: Because I remember you used to be up at like

384
00:21:21,840 --> 00:21:24,840
Speaker 2: two and stuff like that, so you've obviously changed, yeah

385
00:21:24,840 --> 00:21:28,560
Speaker 2: a little bit to not have to get up really early.

386
00:21:29,200 --> 00:21:31,480
Speaker 4: Yeah, look, I'm not I'm not cooking the pork any hotter.

387
00:21:32,200 --> 00:21:34,120
Speaker 4: I normally run the pork at a sort of three

388
00:21:34,200 --> 00:21:37,240
Speaker 4: hundred to three fifty. I'm not really concerned about fifty

389
00:21:37,280 --> 00:21:39,479
Speaker 4: fahrenheit as long as it doesn't drop to two fifty.

390
00:21:41,880 --> 00:21:43,320
Speaker 1: But yeah, so I'm still up at four.

391
00:21:43,960 --> 00:21:47,040
Speaker 4: Pork really pisses me off for the amount of hours

392
00:21:47,080 --> 00:21:48,960
Speaker 4: it's in there for and what you get out of it,

393
00:21:49,040 --> 00:21:54,040
Speaker 4: what you use, you know, it's kind of annoying, you know, Tase.

394
00:21:54,119 --> 00:21:59,800
Speaker 4: I mean, we're one of the teams, maybe one of few,

395
00:21:59,800 --> 00:22:00,520
Speaker 4: that bring.

396
00:22:00,280 --> 00:22:01,800
Speaker 1: The kids to every single cop.

397
00:22:03,359 --> 00:22:06,200
Speaker 4: Daughter's now rebelling, so she's going to the grandma's, which

398
00:22:06,200 --> 00:22:09,520
Speaker 4: makes looking after one child a little bit easier, and

399
00:22:10,800 --> 00:22:12,920
Speaker 4: like to be fair that that generally falls on trace.

400
00:22:13,000 --> 00:22:17,240
Speaker 4: You know, my idea of parenting when I'm at a compas.

401
00:22:17,640 --> 00:22:21,600
Speaker 1: Don't touch that. Please please go over there and play

402
00:22:21,640 --> 00:22:23,520
Speaker 1: with that boy if he's available, you know.

403
00:22:25,640 --> 00:22:28,160
Speaker 4: And then you know, Tracy looks after boxing the pork

404
00:22:28,160 --> 00:22:30,680
Speaker 4: and the chicken. She looks after all of the chicken

405
00:22:30,760 --> 00:22:34,159
Speaker 4: cook and I look after most most other things. But

406
00:22:34,240 --> 00:22:36,119
Speaker 4: you know, like set up, I mean, I've got a

407
00:22:36,200 --> 00:22:40,280
Speaker 4: very practical wife too, So she's very good at getting stuff,

408
00:22:40,520 --> 00:22:43,480
Speaker 4: you know, set up and looking for better ways to

409
00:22:43,520 --> 00:22:45,639
Speaker 4: do things where I'm just ordered to get it in

410
00:22:45,760 --> 00:22:46,159
Speaker 4: get out.

411
00:22:47,560 --> 00:22:51,560
Speaker 2: Yeah, that's my Maybe this goes more towards I don't know,

412
00:22:51,560 --> 00:22:54,359
Speaker 2: Maybe it goes more towards Tracy than you, but we

413
00:22:54,480 --> 00:22:57,679
Speaker 2: never know. What about any Have you got any competition,

414
00:22:57,920 --> 00:23:01,440
Speaker 2: rituals or superstitions or things that you have to have

415
00:23:01,640 --> 00:23:05,639
Speaker 2: or do at a certain time to feel to feel

416
00:23:05,680 --> 00:23:06,920
Speaker 2: like everything's going all right?

417
00:23:07,040 --> 00:23:07,800
Speaker 5: Or is it just.

418
00:23:10,760 --> 00:23:13,800
Speaker 1: I'm not a superstitial guy. I don't.

419
00:23:13,840 --> 00:23:15,720
Speaker 4: I don't get up in my head about too much

420
00:23:15,760 --> 00:23:23,640
Speaker 4: of stuff. Probably drink our fast year. Yeah, there's there's

421
00:23:23,680 --> 00:23:30,640
Speaker 4: there's no rituals to our stuff. Nothing, nothing I do

422
00:23:30,840 --> 00:23:35,680
Speaker 4: apart from every everything there and in its placed, nothing.

423
00:23:35,400 --> 00:23:37,359
Speaker 1: Really I can do to you.

424
00:23:37,440 --> 00:23:40,119
Speaker 4: I don't wear a sweatband or anything like that. You know,

425
00:23:40,160 --> 00:23:42,800
Speaker 4: I don't listen to the type of music during boxing

426
00:23:42,880 --> 00:23:43,680
Speaker 4: or anything like that.

427
00:23:43,920 --> 00:23:44,280
Speaker 1: Alex.

428
00:23:45,960 --> 00:23:49,119
Speaker 4: Yeah, we're pretty pretty flat fly by the seat of

429
00:23:49,119 --> 00:23:49,600
Speaker 4: our pants.

430
00:23:49,680 --> 00:23:51,120
Speaker 1: A couple of people, well.

431
00:23:50,920 --> 00:23:53,560
Speaker 2: What about music, because you do listen, you do have music.

432
00:23:53,600 --> 00:23:57,199
Speaker 2: I know you have music, but is there anything like

433
00:23:57,720 --> 00:23:59,879
Speaker 2: how do you pick your music for comps? Do you

434
00:24:00,040 --> 00:24:03,800
Speaker 2: have a playlist, Do you have special music or is

435
00:24:03,800 --> 00:24:05,439
Speaker 2: it just literally whatever you feel like.

436
00:24:06,840 --> 00:24:07,840
Speaker 1: I don't have, I don't.

437
00:24:08,160 --> 00:24:10,359
Speaker 4: I probably play the same music every time, you know,

438
00:24:10,400 --> 00:24:16,320
Speaker 4: I'll just find a food fighters or rock channel on

439
00:24:16,320 --> 00:24:18,640
Speaker 4: on on on Spotify and.

440
00:24:18,640 --> 00:24:20,800
Speaker 1: Just just play.

441
00:24:20,600 --> 00:24:23,840
Speaker 4: Something loud and and and kind of heavy.

442
00:24:23,880 --> 00:24:24,080
Speaker 1: You know.

443
00:24:25,400 --> 00:24:27,480
Speaker 2: I think I think your biggest problem is you're normally

444
00:24:27,560 --> 00:24:32,640
Speaker 2: the near us or near joint smokers, and I think

445
00:24:32,680 --> 00:24:35,240
Speaker 2: both of us have got bigger speakers than you.

446
00:24:36,800 --> 00:24:38,280
Speaker 5: It's probably.

447
00:24:39,560 --> 00:24:42,399
Speaker 2: Easier for us to drown you guys out than you

448
00:24:42,480 --> 00:24:44,600
Speaker 2: to drown us out. So I think you have to

449
00:24:44,600 --> 00:24:46,480
Speaker 2: give in with the music a fair amount and just

450
00:24:46,560 --> 00:24:49,840
Speaker 2: kind of switch off and accept whatever's going on around you.

451
00:24:51,280 --> 00:24:55,600
Speaker 4: Yeah, that's that's probably half true that you know, you

452
00:24:55,640 --> 00:24:58,320
Speaker 4: guys are quite respectful people, and I'm sure you know

453
00:24:58,359 --> 00:25:00,440
Speaker 4: you're certainly not turning that thing up to ten.

454
00:25:00,600 --> 00:25:04,560
Speaker 1: So a lot of that stuff can be is directional.

455
00:25:04,680 --> 00:25:08,280
Speaker 4: So you know, once you get under a different gazebo,

456
00:25:09,520 --> 00:25:12,600
Speaker 4: you kind to although you know you can hear other stuff,

457
00:25:12,840 --> 00:25:15,840
Speaker 4: you primarily dial into what's underneath the kazubo, you know.

458
00:25:17,160 --> 00:25:19,520
Speaker 2: Yeah, I mean normally ours is in the trailer, so

459
00:25:19,560 --> 00:25:21,560
Speaker 2: it's normally for when we're in the trailer. But the

460
00:25:21,600 --> 00:25:23,520
Speaker 2: worst thing is when you have to try and DJ

461
00:25:23,680 --> 00:25:30,720
Speaker 2: two songs in your own head. That is one thing

462
00:25:30,720 --> 00:25:32,960
Speaker 2: that drives me a little bit mental sometimes when I'm

463
00:25:33,000 --> 00:25:36,040
Speaker 2: just like, oh god, I'm getting into a speaker battle.

464
00:25:36,119 --> 00:25:38,280
Speaker 5: I don't want to do it. I want to do

465
00:25:38,320 --> 00:25:39,120
Speaker 5: it right.

466
00:25:39,200 --> 00:25:44,360
Speaker 2: What if you if the old barbecue Dolorean turned up

467
00:25:44,720 --> 00:25:48,240
Speaker 2: outside your house and could whisk you back to twenty

468
00:25:48,480 --> 00:25:53,719
Speaker 2: sixteen to have a chat with Matt Melville. First comp

469
00:25:53,920 --> 00:25:59,000
Speaker 2: Matt Melville, what one thing would you tell yourself.

470
00:26:00,160 --> 00:26:00,600
Speaker 5: From now?

471
00:26:00,720 --> 00:26:02,200
Speaker 1: One thing? One thing?

472
00:26:02,560 --> 00:26:03,920
Speaker 5: Yeah, one thing?

473
00:26:09,080 --> 00:26:15,520
Speaker 4: Yeah, probably probably aim for higher temperatures in internal.

474
00:26:16,920 --> 00:26:19,400
Speaker 1: Like aim for a higher internal.

475
00:26:19,000 --> 00:26:23,640
Speaker 2: Te You know, were you quite a medium rare cook

476
00:26:23,680 --> 00:26:24,160
Speaker 2: at the beginning?

477
00:26:24,160 --> 00:26:27,600
Speaker 1: Where I'm not saying things were rare, but.

478
00:26:30,400 --> 00:26:35,439
Speaker 4: You know, after competing for this long, I should I

479
00:26:35,480 --> 00:26:38,080
Speaker 4: think it's it must be eight years now, was it

480
00:26:38,200 --> 00:26:39,920
Speaker 4: two thousand and seventeen?

481
00:26:40,400 --> 00:26:43,239
Speaker 1: What are we now? Yeah? That seven years coming up

482
00:26:43,320 --> 00:26:44,920
Speaker 1: coming up? Yeah years.

483
00:26:48,520 --> 00:26:51,560
Speaker 4: No one wants to put in undercook stuff, you know,

484
00:26:52,480 --> 00:26:53,919
Speaker 4: you don't want to put in tight ribs or a

485
00:26:53,920 --> 00:26:54,520
Speaker 4: type biscuit.

486
00:26:54,560 --> 00:27:00,480
Speaker 1: I'd rather be falling apart than than chewy, So neither

487
00:27:00,760 --> 00:27:02,320
Speaker 1: nethers optimal, mind you, but.

488
00:27:04,560 --> 00:27:06,720
Speaker 2: You're going to get to your mate. You should be over.

489
00:27:07,800 --> 00:27:08,840
Speaker 2: You're going to be one or the other.

490
00:27:08,920 --> 00:27:09,320
Speaker 5: Be over.

491
00:27:10,320 --> 00:27:13,719
Speaker 4: Yeah, And that's something you know, with the ribs and

492
00:27:13,760 --> 00:27:18,000
Speaker 4: the money muscle and the chicken ship man. When we

493
00:27:18,119 --> 00:27:23,679
Speaker 4: when we moved it was ten, ten or fifteen fahrenheit

494
00:27:24,680 --> 00:27:28,440
Speaker 4: four years ago on chicken, and more recently we've moved

495
00:27:28,440 --> 00:27:32,200
Speaker 4: another so maybe we moved ten fahrenheit and we've done

496
00:27:32,200 --> 00:27:39,320
Speaker 4: another five fahrenheit just recently, probably in the last twelve months,

497
00:27:41,240 --> 00:27:44,320
Speaker 4: another five fahrenheit hotter. Get a bit of a kick

498
00:27:44,320 --> 00:27:46,120
Speaker 4: out of talking to the new teams and we talk

499
00:27:46,160 --> 00:27:50,920
Speaker 4: about chicken. You know, safe temperature for chickens one sixty five.

500
00:27:52,720 --> 00:27:55,880
Speaker 4: You shouldn't be handing in chicken at one sixty five though,

501
00:27:58,240 --> 00:28:01,200
Speaker 4: you know, to get the texture right, especially with drumsticks.

502
00:28:01,240 --> 00:28:06,879
Speaker 4: We're well above that. We you know, we stopped cooking

503
00:28:06,920 --> 00:28:09,920
Speaker 4: thighs a long time ago, went to drums.

504
00:28:09,960 --> 00:28:11,600
Speaker 1: But people are.

505
00:28:11,480 --> 00:28:17,720
Speaker 4: Always surprised at how hot, you know, we finished things.

506
00:28:16,320 --> 00:28:19,000
Speaker 1: So turnal temperature is a big thing.

507
00:28:19,640 --> 00:28:21,520
Speaker 2: The one the one that always gets me is them

508
00:28:21,560 --> 00:28:25,480
Speaker 2: on money muscles because the amount of people that would

509
00:28:25,520 --> 00:28:28,840
Speaker 2: tell us at the beginning, and yeah, let's put our

510
00:28:28,840 --> 00:28:31,840
Speaker 2: hands up on our first money muscle. We were like,

511
00:28:32,240 --> 00:28:34,520
Speaker 2: we had no idea how to cook a money muscle,

512
00:28:34,600 --> 00:28:37,120
Speaker 2: and we were like, we're chatting and we're like, well,

513
00:28:37,160 --> 00:28:40,360
Speaker 2: what should we finish with that? And we're like, well,

514
00:28:40,400 --> 00:28:42,600
Speaker 2: I don't know. It's like a tenderloin edit.

515
00:28:42,800 --> 00:28:44,120
Speaker 5: So one.

516
00:28:46,480 --> 00:28:48,680
Speaker 2: Like you want a little bit pink, right, that's what

517
00:28:48,720 --> 00:28:56,240
Speaker 2: you wanted. So we did it did it's about one headed.

518
00:28:56,760 --> 00:28:59,840
Speaker 2: And then somebody who will remained nameless goes me, no, no,

519
00:28:59,880 --> 00:29:01,560
Speaker 2: you need to go You need to go much hotter

520
00:29:01,640 --> 00:29:03,360
Speaker 2: than that. You need to take it to like one

521
00:29:03,400 --> 00:29:05,480
Speaker 2: ad And I was like, oh really one dy well

522
00:29:05,720 --> 00:29:06,200
Speaker 2: that high?

523
00:29:06,800 --> 00:29:07,680
Speaker 5: So then we take it to.

524
00:29:07,640 --> 00:29:10,440
Speaker 2: One eighty and now I'm like, who the fuck is

525
00:29:10,480 --> 00:29:13,560
Speaker 2: handing anything in at one eighty, Like that thing's got

526
00:29:13,600 --> 00:29:15,760
Speaker 2: to be like two o five at least before I'm

527
00:29:15,760 --> 00:29:17,080
Speaker 2: even bothering.

528
00:29:16,680 --> 00:29:20,680
Speaker 1: With Yeah, I mean two I five is still not

529
00:29:20,720 --> 00:29:21,400
Speaker 1: hot enough for me.

530
00:29:24,360 --> 00:29:26,479
Speaker 2: Well that's where that's normally when I go it's hit

531
00:29:26,520 --> 00:29:28,440
Speaker 2: two five, I'll start having a look at it now

532
00:29:28,520 --> 00:29:31,000
Speaker 2: and give it a PROD. But below that, I'm not

533
00:29:31,080 --> 00:29:31,680
Speaker 2: worrying about it.

534
00:29:31,720 --> 00:29:32,240
Speaker 5: I don't care.

535
00:29:32,720 --> 00:29:37,240
Speaker 4: Money muscles would have to be for us, the most

536
00:29:37,280 --> 00:29:39,240
Speaker 4: troublesome cat that will go backwards on you.

537
00:29:39,640 --> 00:29:41,840
Speaker 2: Yeah, they will tighten up, they will tighten up. They're

538
00:29:41,880 --> 00:29:43,960
Speaker 2: like ribs. They'll tighten up like ribs as well. Ribs

539
00:29:44,040 --> 00:29:46,440
Speaker 2: do the same, right, And that's why it's better to

540
00:29:46,480 --> 00:29:48,760
Speaker 2: be over, because I like to then go if I

541
00:29:48,800 --> 00:29:51,360
Speaker 2: put a tighter if I put an over rib in

542
00:29:51,400 --> 00:29:54,040
Speaker 2: the box, I'm sitting there going it's probably tightened up

543
00:29:54,040 --> 00:29:56,640
Speaker 2: on the way to the judges, to be fair, like,

544
00:29:56,680 --> 00:29:58,400
Speaker 2: as soon as you leave it out in the air,

545
00:29:58,480 --> 00:29:59,560
Speaker 2: it's it's tightening.

546
00:29:59,640 --> 00:30:02,160
Speaker 1: So yeah, I can.

547
00:30:02,760 --> 00:30:05,520
Speaker 4: I can take a rib to my done temperature and

548
00:30:05,560 --> 00:30:07,960
Speaker 4: then rest for up to an hour.

549
00:30:08,840 --> 00:30:09,960
Speaker 1: Not that I do rest.

550
00:30:09,800 --> 00:30:14,160
Speaker 4: Well, you know, if it's early, never really rest for

551
00:30:14,200 --> 00:30:16,560
Speaker 4: an hour, but it can rest for forty five minutes

552
00:30:16,600 --> 00:30:20,480
Speaker 4: and then I actually eat it at that time and

553
00:30:20,520 --> 00:30:24,360
Speaker 4: it's probably one thirty one thirty five, and it still

554
00:30:24,400 --> 00:30:27,040
Speaker 4: it's okay. But I'm just trying to bring that sort

555
00:30:27,040 --> 00:30:30,920
Speaker 4: of temperature up so it's a better eating eating temperature.

556
00:30:32,040 --> 00:30:34,360
Speaker 4: But if I let a money muscle go back down

557
00:30:34,400 --> 00:30:37,640
Speaker 4: at one thirty five and try and eat that, no good.

558
00:30:37,880 --> 00:30:40,360
Speaker 5: No good, not at all. Not at all.

559
00:30:40,360 --> 00:30:43,280
Speaker 2: That's a good piece of advice for a first time. Now,

560
00:30:43,440 --> 00:30:46,200
Speaker 2: what is one thing you'd change and one thing you'd

561
00:30:46,280 --> 00:30:48,800
Speaker 2: never want to change about competition barbecue?

562
00:30:49,120 --> 00:30:51,560
Speaker 4: No, I'm pretty I mean, shit, man, we've been doing

563
00:30:51,600 --> 00:30:53,959
Speaker 4: it so long. You know, if you'd ask me this

564
00:30:54,080 --> 00:30:57,120
Speaker 4: question a few years ago, I'd probably want to be

565
00:30:57,240 --> 00:31:01,200
Speaker 4: a bit more creative, you.

566
00:31:01,160 --> 00:31:03,320
Speaker 1: Know, just do.

567
00:31:04,800 --> 00:31:06,880
Speaker 4: Just do some different stuff, or be allowed to do

568
00:31:07,120 --> 00:31:09,200
Speaker 4: some different stuff without being penalized.

569
00:31:11,400 --> 00:31:12,280
Speaker 1: But that's not so.

570
00:31:12,280 --> 00:31:15,240
Speaker 4: Much the case these days, because it's I've got enough

571
00:31:15,280 --> 00:31:15,960
Speaker 4: on my plates.

572
00:31:16,200 --> 00:31:21,560
Speaker 1: I'm quite happy just to stick in the lane, you know.

573
00:31:21,920 --> 00:31:26,000
Speaker 1: I don't know, man Loo quick. We used to do

574
00:31:26,040 --> 00:31:28,880
Speaker 1: a bit of pit luck a bit more back in

575
00:31:28,920 --> 00:31:31,200
Speaker 1: the day. That'd be cool to do a little bit

576
00:31:31,200 --> 00:31:31,600
Speaker 1: more of that.

577
00:31:31,640 --> 00:31:35,160
Speaker 4: But again I understand why some teams might not want

578
00:31:35,160 --> 00:31:37,120
Speaker 4: to do it because it's an added expense and it's

579
00:31:37,160 --> 00:31:40,600
Speaker 4: a bit more time and pressure to on top of

580
00:31:40,640 --> 00:31:47,160
Speaker 4: everything else. So yeah, I don't know, man, it's a

581
00:31:47,240 --> 00:31:47,960
Speaker 4: bit of a tough one.

582
00:31:47,960 --> 00:31:52,240
Speaker 1: As I say, we've just done it for so long now,

583
00:31:52,280 --> 00:31:54,280
Speaker 1: it's it's just it's just what we do. You know.

584
00:31:56,000 --> 00:31:58,240
Speaker 2: What about is there something that you'd never want to change.

585
00:31:58,960 --> 00:32:03,240
Speaker 4: I like the way that proteins roll out, the sequence

586
00:32:03,240 --> 00:32:06,080
Speaker 4: that they roll out, and the times. I think everybody's

587
00:32:06,080 --> 00:32:08,320
Speaker 4: got a little bit comfortable with that now. And I think,

588
00:32:09,440 --> 00:32:13,760
Speaker 4: you know, competition's barbecue is about delivering the best protein

589
00:32:14,680 --> 00:32:18,719
Speaker 4: and the best version of that protein. You know, we

590
00:32:18,760 --> 00:32:20,640
Speaker 4: do have comps that mix it up a little bit,

591
00:32:21,360 --> 00:32:25,000
Speaker 4: just to throw a bit of a spanner. Look, I'm

592
00:32:25,080 --> 00:32:27,880
Speaker 4: a big advocate for let's just kind of just keep

593
00:32:27,920 --> 00:32:31,040
Speaker 4: doing it the same way. And I guess that answers

594
00:32:31,440 --> 00:32:35,680
Speaker 4: last question. You know, it's that conditioning. It's ten twelve

595
00:32:35,680 --> 00:32:37,400
Speaker 4: comps a year. Shit, we've probably.

596
00:32:37,120 --> 00:32:38,800
Speaker 1: Done over one hundred and twenty comps now.

597
00:32:40,200 --> 00:32:44,480
Speaker 4: You know, sometimes I rock up with a comp and

598
00:32:44,520 --> 00:32:46,400
Speaker 4: I'm like, fucking no, I can't believe them here again,

599
00:32:46,920 --> 00:32:49,000
Speaker 4: I hope everything's in that trailer, which I know it is.

600
00:32:49,000 --> 00:32:54,080
Speaker 1: But the life is just so busy, right, I just

601
00:32:54,240 --> 00:32:57,160
Speaker 1: I just need some like the four pillars, right, I

602
00:32:57,320 --> 00:33:01,120
Speaker 1: just need that to be constant. I can, you know,

603
00:33:01,320 --> 00:33:02,160
Speaker 1: process stuff.

604
00:33:02,280 --> 00:33:05,760
Speaker 2: I guess would you ever want to see the see

605
00:33:05,800 --> 00:33:11,680
Speaker 2: a thirty minute and then timing like in the States, Like, yeah, I.

606
00:33:11,560 --> 00:33:17,720
Speaker 1: Don't reckon I'd be adverse to that actually, or yeah,

607
00:33:17,760 --> 00:33:18,040
Speaker 1: I don't.

608
00:33:18,200 --> 00:33:21,160
Speaker 4: Yeah, because I've done it a couple of times and

609
00:33:21,240 --> 00:33:27,920
Speaker 4: I reckon, I actually reckon. Get once teams get over it,

610
00:33:28,120 --> 00:33:30,440
Speaker 4: I think they'll actually find that maybe a bit easier.

611
00:33:30,880 --> 00:33:33,480
Speaker 2: Yeah, I think it's interesting. Hey, I think you don't

612
00:33:33,480 --> 00:33:35,400
Speaker 2: have as much time to think and as much time

613
00:33:35,440 --> 00:33:36,160
Speaker 2: to fuck it up.

614
00:33:37,520 --> 00:33:40,440
Speaker 4: Well, things don't rest as long either, which is kind

615
00:33:40,440 --> 00:33:46,080
Speaker 4: of scary at the start. But you know, you know

616
00:33:46,160 --> 00:33:51,080
Speaker 4: some of those American competitors, by the time the chickens cooked,

617
00:33:51,080 --> 00:33:56,479
Speaker 4: everything else is resting, right, So it's literally just you know, right,

618
00:33:56,560 --> 00:34:00,360
Speaker 4: let's put that box in, right's get that out, sauce

619
00:34:00,440 --> 00:34:03,640
Speaker 4: it maybe said it, you know, do some finishing stuff

620
00:34:03,680 --> 00:34:06,760
Speaker 4: and in in a way, and then within a you know,

621
00:34:07,520 --> 00:34:11,000
Speaker 4: two hours or an hour and a half, everything's done

622
00:34:11,640 --> 00:34:13,160
Speaker 4: two hours yea.

623
00:34:13,480 --> 00:34:16,520
Speaker 2: Yeah, yeah, be interesting. I'm coming around to it as

624
00:34:16,560 --> 00:34:19,520
Speaker 2: an idea. Definitely come around to it. Now. You're like

625
00:34:19,680 --> 00:34:23,839
Speaker 2: the guy who you can't buy a Christmas present for

626
00:34:23,920 --> 00:34:28,160
Speaker 2: because they own everything because you've kind of done nearly

627
00:34:28,200 --> 00:34:32,480
Speaker 2: all things in competition, barbecue, certainly in New Zealand, But

628
00:34:32,560 --> 00:34:34,839
Speaker 2: what's your current barbecue goal.

629
00:34:35,120 --> 00:34:40,440
Speaker 4: I'm going back to the States next year. We had

630
00:34:40,440 --> 00:34:43,680
Speaker 4: a really good. We had a really good result in

631
00:34:43,719 --> 00:34:46,000
Speaker 4: Weatherfit and I kind of want to go back and

632
00:34:47,360 --> 00:34:49,880
Speaker 4: just reassure people that wasn't you know, it wasn't a

633
00:34:49,920 --> 00:34:54,560
Speaker 4: one time deal and get get get into the get

634
00:34:54,600 --> 00:34:58,560
Speaker 4: into the Because there's so many different barbecue associations are

635
00:34:58,600 --> 00:35:01,400
Speaker 4: in the States, it'll be good to spend.

636
00:35:01,080 --> 00:35:02,440
Speaker 1: A decent amount of time.

637
00:35:04,560 --> 00:35:08,440
Speaker 4: And and get in amongst those different you know, there's

638
00:35:08,680 --> 00:35:11,080
Speaker 4: three or four in Texas As you know, the Florida

639
00:35:11,200 --> 00:35:14,120
Speaker 4: there's there's all these different associations that I'd like to

640
00:35:14,160 --> 00:35:15,920
Speaker 4: be able to have a little bit of experience with

641
00:35:16,880 --> 00:35:19,080
Speaker 4: and spend some good time over there, which is very

642
00:35:19,120 --> 00:35:20,719
Speaker 4: hard with two young kids because they've got to go

643
00:35:20,760 --> 00:35:22,520
Speaker 4: to school and I'm I'm not a teacher, so I'm

644
00:35:22,560 --> 00:35:25,920
Speaker 4: not going to home school them. But yeah, spend more

645
00:35:25,920 --> 00:35:26,720
Speaker 4: time in the States.

646
00:35:27,080 --> 00:35:28,960
Speaker 2: You want to be like the New Zealand version of

647
00:35:28,960 --> 00:35:31,880
Speaker 2: the Beatles, and you need to crack crack America.

648
00:35:32,320 --> 00:35:35,960
Speaker 4: Yeah, I mean, I think you know to to rub

649
00:35:35,960 --> 00:35:38,920
Speaker 4: shoulders with some of those guys and and and do

650
00:35:39,160 --> 00:35:42,560
Speaker 4: and do well nexting them or against them will be

651
00:35:42,600 --> 00:35:43,240
Speaker 4: would be great.

652
00:35:43,360 --> 00:35:46,680
Speaker 5: Yeah, Well, there we go.

653
00:35:46,880 --> 00:35:50,200
Speaker 2: That's that's a survive of competition time. Where can people

654
00:35:50,320 --> 00:35:52,360
Speaker 2: keep up with you online?

655
00:35:53,200 --> 00:35:56,279
Speaker 4: It's pretty easy everything. It's just at rum and q

656
00:35:56,560 --> 00:35:59,760
Speaker 4: are u m A n d q u E. I'm

657
00:35:59,800 --> 00:36:02,879
Speaker 4: not like Noel. I don't have every single platform going

658
00:36:04,040 --> 00:36:05,480
Speaker 4: I do.

659
00:36:05,320 --> 00:36:08,839
Speaker 1: I do some Instagram and I do some Facebook. I'm

660
00:36:09,200 --> 00:36:13,240
Speaker 1: still trying to convince myself to get to TikTok.

661
00:36:13,280 --> 00:36:15,440
Speaker 4: But if there is an account there that's very very

662
00:36:15,640 --> 00:36:19,600
Speaker 4: un ungroomed or unmaintained, and.

663
00:36:19,560 --> 00:36:22,760
Speaker 2: If people want to buy some products, what's the best

664
00:36:22,800 --> 00:36:25,000
Speaker 2: way for them to buy a product for it from you?

665
00:36:26,120 --> 00:36:27,839
Speaker 4: Look, we've done a lot of a lot of work

666
00:36:27,880 --> 00:36:31,760
Speaker 4: over the years to to you know, spread the spread

667
00:36:31,760 --> 00:36:35,880
Speaker 4: the love far and wide. So independent Butcher's Barbecue stores,

668
00:36:37,120 --> 00:36:40,759
Speaker 4: some supermarkets and and of course might Attendant have got

669
00:36:40,760 --> 00:36:41,680
Speaker 4: our stuff.

670
00:36:42,960 --> 00:36:47,600
Speaker 1: So you shouldn't have to go too far to find it.

671
00:36:47,680 --> 00:36:52,439
Speaker 4: And yeah, I think supporting our retailers is probably our

672
00:36:53,400 --> 00:36:57,879
Speaker 4: our biggest you know, I hope that you know that

673
00:36:58,000 --> 00:37:00,279
Speaker 4: that kind of stuff just keeps rolling through the retail.

674
00:37:01,520 --> 00:37:01,960
Speaker 5: Awesome.

675
00:37:02,080 --> 00:37:04,640
Speaker 2: Well, mate, all it leaves me to say is thanks

676
00:37:04,640 --> 00:37:07,840
Speaker 2: for joining us and imparting some of your wisdom and

677
00:37:07,880 --> 00:37:11,080
Speaker 2: your knowledge for everybody looking for a little bit of

678
00:37:11,480 --> 00:37:13,719
Speaker 2: inspiration for competition, So thank you very much.

679
00:37:14,400 --> 00:37:19,200
Speaker 1: I appreciate it. No man, sorry on the brain at

680
00:37:19,239 --> 00:37:25,760
Speaker 1: the moment I spoke to him today, So yeah, thanks.

681
00:37:26,040 --> 00:37:29,400
Speaker 2: It's pleasure, pleasure, And that is it for another episode

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00:37:29,440 --> 00:37:32,480
Speaker 2: of Competition Time from Barbecue Base. Guys, thank you for

683
00:37:32,560 --> 00:37:35,200
Speaker 2: stopping by. Okay, you know the drill. Make sure you

684
00:37:35,280 --> 00:37:38,120
Speaker 2: hit that subscribe button to never miss an episode, and

685
00:37:38,160 --> 00:37:41,000
Speaker 2: make sure you're following on our socials. It's Barbecue based

686
00:37:41,120 --> 00:37:44,560
Speaker 2: end Z on Facebook and just Barbecue Base on Insta.

687
00:37:44,719 --> 00:37:46,919
Speaker 2: If you want to keep up with NOL, he's Meet

688
00:37:46,960 --> 00:37:50,319
Speaker 2: Mafia Collective on every social platform known to man, and

689
00:37:50,360 --> 00:37:54,000
Speaker 2: you can get behind those beefy meat curtains at Meetmafia

690
00:37:54,120 --> 00:37:57,560
Speaker 2: Collective dot com, delving into the murky depths of his

691
00:37:57,719 --> 00:38:01,279
Speaker 2: brain by paying a small monthly some and to keep

692
00:38:01,360 --> 00:38:04,279
Speaker 2: up with me on social media, it's Burnt Beginning's Barbecue

693
00:38:04,360 --> 00:38:07,600
Speaker 2: on Facebook and Insta. So come on back next time

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00:38:07,640 --> 00:38:10,719
Speaker 2: when we'll have more great barbecue chat, tips, tricks and

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00:38:10,719 --> 00:38:12,480
Speaker 2: guests on Competition Time