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Speaker 1: This is Phil Breden with Elsey Barbecue and you're listening

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Speaker 1: to Barbecue Base.

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Speaker 2: Hello, Welcome back to Barbecue Based, the podcast for those

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Speaker 2: that love a little low and slow in their lives.

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Speaker 2: I'm Alex Lawson, captain of the illustrious but Beginning's barbecue

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Speaker 2: team and your esteemed host, And as ever, I'm joined

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Speaker 2: by my trusty co host, a man who wouldn't be

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Speaker 2: much use on a winning America's cupboat unless it was

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Speaker 2: handing out the celebratory sausage rolls. He's the captain of

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Speaker 2: the barbecue, the skipper of the steak, and the cyclaw

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Speaker 2: of the chicken wing. Yes, it's barbe Jesus himself, Noel

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Speaker 2: hassebla Darkez Noel. How's it going, maham, I'm very well,

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Speaker 2: thank you?

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Speaker 1: How are you?

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Speaker 3: Ah?

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Speaker 2: Yeah, I'm good, I'm good. I think spring might have

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Speaker 2: sprung is what I'm gonna do. An early call of

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Speaker 2: the change of weather, which means we should be getting

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Speaker 2: a nice new crop of barbecuers coming into our world

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Speaker 2: as the more older experienced heads complete what is not

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Speaker 2: a season but just a continuation of our craft. Have

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Speaker 2: just survived another cold spell.

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Speaker 1: It's actually nice to get back to some barbecue, proper

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Speaker 1: barbecue weather.

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Speaker 2: Ah, isn't it nice to be out aside again, Nice

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Speaker 2: to spend some time, feel like it's not about to

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Speaker 2: either piste down or worse. New Zealand. It could always

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Speaker 2: piss down, but oh yeah, you're not about to be

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Speaker 2: hit by some antarctic sting in the tail. Let's hope.

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Speaker 2: Let's hope. Now, let's also tell you this episode of

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Speaker 2: Barbecue Bass is brought to you by the legendary New

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Speaker 2: Zealanders at Jack daniels iHeartRadio, Rum and Cue and Hunting

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Speaker 2: and Fishing Hut Valley. So go by their wares, listen

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Speaker 2: to their shows, visit their stores, and do everything to

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Speaker 2: support everyone who supports us. Now, later we're going to

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Speaker 2: be chatting to Graham allared Ice. Now that is a

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Speaker 2: man who well, he makes sure that all you pellet

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Speaker 2: grill lovers, especially those who like Tragers, are happy and

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Speaker 2: have a top quality supply of grills, palettes and accessories

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Speaker 2: to play with. So we're going into the world of

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Speaker 2: pellet girls with Graham Allardyce from Trager. So stick around.

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Speaker 2: I'm excited to get into that one. Tell you that.

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Speaker 2: But before we get there, Noel, what's been hitting your grills?

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Speaker 1: Well, mate, it was last weekend was pretty busy because

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Speaker 1: I had my all day master class, which I think

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Speaker 1: we mentioned in the last episode. So look at thirteen proteins.

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Speaker 1: I won't go into every single one of them, but

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Speaker 1: basically vackpack to plate on every protein. So it's thirteen

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Speaker 1: cooks across six different barbecues. So really busy day, but

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Speaker 1: it was very rewarding. I had fourteen, you know, which

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Speaker 1: is my maximum number for that class basically, but fourteen

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Speaker 1: very engaged people who were at my door at about

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Speaker 1: six twenty in the morning and didn't leave to about

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Speaker 1: quarter to seven in the evening. So by the time

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Speaker 1: we wrapped the class up and had a bit of

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Speaker 1: a Q and A and a bit of banter. But

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Speaker 1: it was awesome, Like I love cooking that many proteins.

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Speaker 1: It's such a challenge in itself, and obviously got to

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Speaker 1: teach the guys how to do each one as well,

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Speaker 1: so it was good to see them probing like butter,

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Speaker 1: you know, actually probing a brisket that is genuinely like butter,

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Speaker 1: and just seeing the light bulbs go on going, Oh, actually,

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Speaker 1: I've pulled up two hours short with my brisket pretty

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Speaker 1: much every time. So yeah, very rewarding class for me.

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Speaker 1: Had an absolute blast. How about yourself, Well, we know.

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Speaker 2: I did, but I just now have this mental image.

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Speaker 2: I've just started watching her the new season of My

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Speaker 2: Kitchen Rules, so now I've got this mental image of

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Speaker 2: like fourteen people waiting outside your house to ring the

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Speaker 2: doorbell at exactly like six.

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Speaker 1: So it was really interesting, so I said to him,

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Speaker 1: ten up at six twenty six s thirty sharp. Heather

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Speaker 1: went out to get some ice in the morning, as

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Speaker 1: she always does from the garage, just to feel like

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Speaker 1: the chili bin, and she said, she came back and

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Speaker 1: there was a queue of people outside the house waiting

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Speaker 1: to ring on the doorbell just.

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Speaker 2: Before six twenty.

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Speaker 1: That was quite funny. And then someone did and then

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Speaker 1: I was letting them in as she came in. But yeah,

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Speaker 1: it was great, mate. I just I just love running

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Speaker 1: that class because it is so detailed and quite a

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Speaker 1: challenge for me as well. You know, with multiple cooks,

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Speaker 1: you got to sort of have your wits about you.

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Speaker 1: So yeah, I love it, absolutely love it.

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Speaker 2: So I think, as we mentioned last time, I borrowed

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Speaker 2: you a big pit the big offset, the trailer off set,

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Speaker 2: the mumbro and myself and me which Thomas who is

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Speaker 2: part of the Beginning's team. We went and stood it,

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Speaker 2: you know, hung out at the back of Mapari Meats

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Speaker 2: and cooked up eighty kilos of pork shoulder on Saturday,

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Speaker 2: which was actually, do you know what, We're in the

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Speaker 2: back car park, but I haven't a I've not cooked.

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Speaker 2: I've never actually cooked, just didn't. Just with two of

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Speaker 2: us on a trailer offset that big. That was my

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Speaker 2: first time on a massive, massive offset. I've cooked on offsets,

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Speaker 2: but they've always been a lot smaller and it's been

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Speaker 2: a while since I cooked on like wood, you know,

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Speaker 2: normally we're in drums and very different stuff like that

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Speaker 2: on charcoal beds with a little bit of wood for flavor.

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Speaker 2: But you know, running the fire and you know Mitch,

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Speaker 2: Mitch certainly loves running the fire. Took he took on

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Speaker 2: that role of keeping it going and all that kind

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Speaker 2: of thing. But it was just great fun, actually spending

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Speaker 2: literally we were like, well, we're here for the next

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Speaker 2: eight hours and let's go, like, just got speaker out,

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Speaker 2: got some chairs. Luckily, Burkeye from Burkey's Barbecue was doing

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Speaker 2: a hot dog cook out the front of a pari

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Speaker 2: meat so we were kept well fed rich chucked about.

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Speaker 2: I chucked us about thirty sausages at the beginning of

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Speaker 2: the day and told us just to chuck them on

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Speaker 2: as well, so we had some beautifully smoked mystery sausages

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Speaker 2: because he couldn't remember what the meats were in there,

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Speaker 2: so we cooked all them for him and he cut

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Speaker 2: them up, so we said it. We had a great day.

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Speaker 2: It was just a lot of fun and ended up

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Speaker 2: I was eight whole shoulders, so each of those shoulders

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Speaker 2: starts off at about ten kilos something like that, and

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Speaker 2: I took the money muscles off them because I want

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Speaker 2: those for competition next year. So I ended up taking

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Speaker 2: a little bit of that one, but that was literally it.

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Speaker 2: And then we just threw you know, the old metrics

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Speaker 2: shit of soft cock from Rum and Q on the

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Speaker 2: on the butts, like literally straight out of the bucket

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Speaker 2: into onto the butts and bang them on and it

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Speaker 2: was nice and simple. That pit runs so well. We

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Speaker 2: had it running. There's like three temperature For people who

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Speaker 2: haven't seen that pit, it's what's the gallon and edge

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Speaker 2: on it.

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Speaker 1: It's like a three hundred and fifty gallons.

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Speaker 2: Yeah, three and fifty gallon pit. So it's got three

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Speaker 2: sections and a massive insulated firebox and a huge chimney, right,

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Speaker 2: And so we had like four butts in the first

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Speaker 2: two sections, and then later on when we wrapped them,

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Speaker 2: we kind of pushed them up a bit and we

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Speaker 2: ran that thing like at three seventy five in the

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Speaker 2: firebox and about three twenty five in the middle to

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Speaker 2: three point fifty and like three hundred at the far end,

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Speaker 2: and it just sits there all day and it was great.

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Speaker 2: And as soon as when you see it start to

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Speaker 2: go down, you're like, oh, must need a log and

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Speaker 2: then you chuck one log on and it goes straight

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Speaker 2: back up and here it is.

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Speaker 1: I mean that the irony of offset cooking is people

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Speaker 1: think the bigger, the bigger it is, the harder it issues.

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Speaker 1: But it's actually the opposite, you know, it's a bit.

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Speaker 1: It's a bit like you know, briskets, small briskets are

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Speaker 1: the hardest to cook versus big briskets, right, But yeah,

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Speaker 1: that thing. All the technology is in that firebox, right,

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Speaker 1: and it just holds tem like a dream like. It's

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Speaker 1: definitely the easiest pit I've ever used, which is why

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Speaker 1: I ended up buying it. So it's just awesome.

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Speaker 2: I was literally like, I need a three hundred and

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Speaker 2: fifty gallon offset now, which I don't, but i'd need

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Speaker 2: one fifty gallon offset trailer pit. But what I learned

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Speaker 2: something new. I love learning new stuff, and I learned

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Speaker 2: that if you were just the height on the jockey wheel,

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Speaker 2: you change the temperature in like you change how the

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Speaker 2: temperature sits.

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Speaker 1: I told you that, Okay, yeah, no, so yeah, so

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Speaker 1: if you drop the jockey wheel down, you can run

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Speaker 1: hot and fast near the firebox and low and slow

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Speaker 1: near the chimney. So I've had it. I think the

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Speaker 1: most I've had it at is about four point fifty

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Speaker 1: on the firebox side and just under three hundred on

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Speaker 1: the chimney side with the jockey wheel fully down. So yeah,

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Speaker 1: it's really good because you can just you can grill

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Speaker 1: chicken and smoke briskets at the same time. It's quite clever. Yeah,

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Speaker 1: it's really And that's why I won't have a reverse

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Speaker 1: flow offset because you can't do that with a reverse flow.

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Speaker 1: So if you have a straight through you can actually

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Speaker 1: manipulate the temperature much, you know, much more effectively.

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Speaker 2: I found that that was pretty interesting. So it was

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Speaker 2: a great cook We had a really good time, So

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Speaker 2: thank you for the lend of it and pure We're

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Speaker 2: going to try and do some more of those because

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Speaker 2: it was just such good fun and get some more

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Speaker 2: stuff out there. Now. I think it's time that we

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Speaker 2: go and do a better news. But before we do.

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Speaker 3: Rum and Cues, Meat rubs and pit Master sauces have

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Speaker 3: been making waves in the Australasian Barbecue competition, so we

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Speaker 3: get now the entire range of award winning flavors as

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Speaker 3: available to you. Cool up your mates, grab your favorite

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Speaker 3: cuts and have the backyard barbecue of legends. Pork ribs,

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Speaker 3: fried chicken, lambrecks. They all taste better with rum and Cue.

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

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Speaker 3: and seasonings plus knockout recipes at rumenqueue dot com.

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Speaker 2: All right, back time for some news. Got a little

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Speaker 2: bit of news today, not huge amounts, but a little bit.

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Speaker 2: We've had one competition to recap for you, which was

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Speaker 2: down in Ellasmere in Canterbury, so down in the South Island.

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Speaker 2: That was put on by Scott Canoakan. That's third year.

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Speaker 2: I think that competition it's the first year it's been sanctioned,

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Speaker 2: so that's a great thing to have a sanctioned comp

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Speaker 2: down there. They did sc A and n ZBA s

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Speaker 2: c A. Anything with Honey was the was the ancillary category,

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Speaker 2: and there was a few people who got a little

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Speaker 2: test run of and anything with Honey at Barbecue Mania recently.

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Speaker 2: And look who popped up the promoter of barbecue Honey

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Speaker 2: and not barbecue Honey Barbecue Mania, Mandy Brunswick, who popped

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Speaker 2: up and apparently did run the same honey barbecue cheesecake

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Speaker 2: that she did at Taupo. And did I think she

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Speaker 2: got second at Taupo? She's gone one better of this

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Speaker 2: one and got first place Anything with Honey, beating out

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Speaker 2: the always dangerous Charlotte Hughes. I believe who I think

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Speaker 2: picked up second two rounds of Steak Steak A. A

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Speaker 2: local Scott Turner picked up steak A, well done to you,

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Speaker 2: and I believe he got his golden ticket for that one.

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Speaker 2: Steak b Morgan Brunswick picked that one up. Friend of

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Speaker 2: the show Morgan and partner of Mandy. So a good

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Speaker 2: a good day in the Brunswick household. Last Friday Night

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Speaker 2: for the Ellesmere sca onto NZBA Chicken with a perfect

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Speaker 2: three hundred smoky fish Barbecue, which is Scott Carnoken. So

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Speaker 2: well done to you, Scott winning your own chicken round.

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Speaker 2: Ribs Now, I want to talk about this for a

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Speaker 2: moment because this is interesting to me. Ribs won by

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Speaker 2: a team called Freddy's Barbecue. Now Freddy's Barbecue is a

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Speaker 2: lad called Freddy. He'd never done a comp before, jumped

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Speaker 2: in did ribs, ran a very basic flavor profile apparently

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Speaker 2: at a supermarket barbecue. Sauce smashed it. Well done, I mate,

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Speaker 2: I picked up first place in your first competition in ribs.

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Speaker 2: That's pretty epic, I would say. And there were some

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Speaker 2: good rib cooks there, do you know what I mean?

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Speaker 2: I was like, well, that's very interesting. Just shows you

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Speaker 2: it is about texture over flavor. Even though you get

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Speaker 2: more points for flavor, I still believe you cook a

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Speaker 2: brilliant protein. You're going to do well. Yeah. Absolutely, And

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Speaker 2: of course he did you so rom and Cue, so

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Speaker 2: that obviously helped him out as well. Pork another good

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Speaker 2: result for smoky fish barbecue, first place in that as well,

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Speaker 2: and they did pretty well in ribs too, so they

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Speaker 2: must have been thinking they are on for the GC

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Speaker 2: for this one. Brisket up pops Troy Bilbra from rendered

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Speaker 2: took out brisket so RGC with four top ten calls

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Speaker 2: out the great well done to the Brunswicks. Capped off

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Speaker 2: another great day for them, a good weekend, a good

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Speaker 2: decision to go down to Canterbury GC rendered Troy Bilbra

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Speaker 2: well done. That's another one for him this year. He

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Speaker 2: has been on fire and I felt sorry for Scott.

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Speaker 2: And we'll talk to Scott in a couple of shows times.

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Speaker 2: We've got Scott coming on maybe actually next show it

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Speaker 2: might be I'm going to talk to him about this

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Speaker 2: because he did very well obviously perfect score. Chicken did

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Speaker 2: well in ribs. I think he trophied in ribs, might

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Speaker 2: have been third. He won pork and ended up I

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Speaker 2: think third place overall, third or fourth, and the reason

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Speaker 2: was his brisket bomb, so he was like second to last.

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Speaker 2: I think in brisket someone like that two thirty two.

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Speaker 2: So it just shows you you can be first, third, first,

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Speaker 2: but you need that consistency. I'd have been gutted Scott.

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Speaker 2: He's a resilient guy. I'm sure he'll bounce back, and

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Speaker 2: he was on good form When I was chatting to him.

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Speaker 1: I read something that he didn't make the hand in window.

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Speaker 2: Is that the one that was the other Scott Scott

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Speaker 2: Matthews missed the from carbon addiction, missed the brisket hand

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Speaker 2: in windows, so just scored all ones. That's the penalty

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Speaker 2: for that one.

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Speaker 3: I know.

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Speaker 2: I always wanted him about that on Sunday and he

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Speaker 2: was sick about it. So won't make that mistake again though,

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Speaker 2: will you?

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Speaker 1: Unlucky Sky, Unlucky Sky, Yeah, well both Scotts, Yeah.

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Speaker 2: I only do it once right. Good news QMU the

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Speaker 2: Jack Daniels q MEU Barbecue Championship in January has been announced.

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Speaker 2: That is on the same well, it's at the Cuma

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Speaker 2: Classic Car Show, which is the second weekend in January

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Speaker 2: I think usually yeh, second weekend or third it so whatever,

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Speaker 2: the eighteenth round there that one, and good news for

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Speaker 2: anyone who's heading to Luke Combs but still wanted to

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Speaker 2: compete because hand in times are pretty friendly for you.

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Speaker 2: A chicken at eleven and then the last hand in

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Speaker 2: at two, so we should be all done and dusted

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Speaker 2: ready for you to go to Simster Combs that night.

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Speaker 2: Entry will be open now three hundred dollars a team.

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Speaker 2: Go to I Ticket, dot Cola and Z to register

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Speaker 2: your team and get amongst it. And if you're just

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Speaker 2: going you want to go hang out, there's lots to

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Speaker 2: do there obviously, cars, food, drinks, music. It is a

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Speaker 2: fun one and a great way to kick off the year.

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Speaker 2: And then you can roll straight into meat Stock February

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Speaker 2: fourteenth and fifteenth Friday and Saturday. Tickets are on sale

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Speaker 2: now now go to meatstock dot com dot au. I

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Speaker 2: think or I think if you just search meat Stock Camelton,

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Speaker 2: it will come up. Get your tickets sorted, epic music lineup,

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Speaker 2: Shape Shifted, Devil Skin, Cora and many more. Weekend VIP tickets.

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Speaker 2: I think there's a few left, but probably not many.

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Speaker 2: So don't hang about because the competition sold out at

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Speaker 2: twenty four hours, and make sure you get yourself in there.

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Speaker 2: Do not miss meat Stock. And then we want to

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Speaker 2: talk about the upcoming Smoke and Spice Festival on November ninth,

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Speaker 2: Shed ten in Auckland twelve to five pm. Tickets on

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Speaker 2: event Finder, master classes from Burkey from Burkey's Barbecue and

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Speaker 2: a very own barbecue Jesus or Haspadakis, and I believe

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Speaker 2: you'll have a load of Bilt on there as well,

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Speaker 2: won't you, mate.

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Speaker 1: Mate. Yeah, it's going to be a busy day for

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Speaker 1: the family, but I'm absolutely pumped to do that class

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Speaker 1: again because I get to pull the big office out

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Speaker 1: and cook on that. So yeah, and then Heather and

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Speaker 1: the rest of the family are going to be on

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Speaker 1: our first biltong stand at Smoking Spice. So yeah, we're

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Speaker 1: quietly nervous, but also very excited about showcasing the product

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Speaker 1: to the whole of Auckland. So we're very excited for

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Speaker 1: that to happen.

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Speaker 2: I think you'll be fine. It's a fine product, so

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Speaker 2: people will lap it up. Now. Quick reminder, if you're

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Speaker 2: listening for the first time or not yet subscribe. Please

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Speaker 2: do us a huge solid and subscribe wherever you get

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Speaker 2: your podcasts, wherever you're listening right now, just subscribe, set

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Speaker 2: us toward O download. It will really help us out.

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Speaker 2: Thank you very much. Now give the people what they

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Speaker 2: came here for and it is time for just the tip.

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Speaker 1: Well, actually, mate, this week I'm going to talk about

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Speaker 1: I'm going to talk about a little sauce that I

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Speaker 1: use quite often on on barbecue. And I guess everyone's

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Speaker 1: heard of a bit of a grim lata, which you

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Speaker 1: normally put on osbuco, But I've just done a bit

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Speaker 1: of a hybrid one, which is a bit more saucy

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Speaker 1: rather than a dry sort of sprinkle. So yeah, gramma

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Speaker 1: lata my way. I use a whole bunch of Italian

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Speaker 1: flat leaf parsley, and I just dice that up really

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Speaker 1: really fine, crush five cloves of garlic, and then the

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Speaker 1: juice of two whole fresh lemons, half a teaspoon of

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Speaker 1: black pepper, one teaspoon of salt you can use sort

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Speaker 1: of marlbro sea salt or humal and pink salt, either either,

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Speaker 1: and then about three quarters of a cup of olive

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Speaker 1: oil and give that a really really good mix. And

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Speaker 1: I like to leave that just sitting on the side

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Speaker 1: for at least three or four hours so those flavors

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Speaker 1: can infuse. But I can tell you that, you know,

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Speaker 1: if you want something that's slightly different to a chimmy chury.

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Speaker 1: When you add acid obviously to barbecue meat, you know,

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Speaker 1: anything fatty, it's incredible, So don't be scared of lemon

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Speaker 1: goes really good on lambrecks, goes really good on pecana,

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Speaker 1: goes really good on brisket. So look, if you want

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Speaker 1: a little sauce with a bit of acid to elevate

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Speaker 1: your barbecue food, give that little gramma lata a go.

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Speaker 2: Well. Yeah, there's a good reason why pickles go really

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Speaker 2: well with barbecue and all that kind of stuff while

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Speaker 2: they get served on every platter in the States, because

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Speaker 2: it does need that acid to cut through.

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Speaker 1: Absolutely.

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Speaker 2: And in fact, I was watching I said earlier, I

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Speaker 2: was watching the new series of My Kitchen Rules, and

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Speaker 2: on the very first one, the two brothers and they

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Speaker 2: did beef shorties on a couple of webers, and the

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Speaker 2: criticism they got was that there wasn't any acid to

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Speaker 2: cut through. There wasn't enough in their coal slaw that

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Speaker 2: they did and they had like a coliflower cheese dish,

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Speaker 2: so it was all kind of quite saany, even though

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Speaker 2: they did a really good cook on those BAF ribs.

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Speaker 1: Yeah, it's really interesting, like I do shy away from

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Speaker 1: things like mac and cheese and creamy coulestals with barbecue,

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Speaker 1: Like I know, they kind of like the dune thing,

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Speaker 1: but I don't know, just too much fat. I'd sooner

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Speaker 1: have an Asian slaw, you know, or a plate of pickles,

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Speaker 1: or you know, just anything that's more acidic than creamy

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Speaker 1: for me.

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Speaker 2: Yeah, even like I do it, Like I unashamedly love

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Speaker 2: creamy mayonnaise potato salad, but with barbecue. It's actually really

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Speaker 2: nice to have that oil and vinegar potato salad, you know,

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Speaker 2: like a vinegarette potato salad rather than a creamy mayo one. Yeah,

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Speaker 2: but you know, I do understand because I also love

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Speaker 2: a creamy mayo potato salad.

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Speaker 1: Like yeah, no, I we we like that for sure.

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Speaker 1: Like Heather makes an absolute banger of a South African

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Speaker 1: potato salad which is mayo and egg but it has

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Speaker 1: got pickles in it, you see, So there's a bit.

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Speaker 2: Of you go, I loveckles.

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Speaker 1: Yeah, dice pickles and a potato salad.

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Speaker 2: It's amazing, really really good. And yeah, well I think

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Speaker 2: you probably make a very similar one.

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Speaker 1: Well, she does dice pickles, egg. I think it's dice chives,

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Speaker 1: dice spring onions as well, and it's just it's a

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Speaker 1: very very good potato salad. Yes, I have to wheel

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Speaker 1: that out for you one day, mate.

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Speaker 2: Yes, now, all you need to go with that beautiful,

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Speaker 2: beautiful grimolada sauce. It's all over your barbecue. So grab

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Speaker 2: a mate, a couple of glasses with ice and a

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Speaker 2: bottle of Rumbo by rum and Cue to while away

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Speaker 2: some qualie time around the pits. Rumbo is available directly

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Speaker 2: from the rum and Cue website Rumanque dot co, doo

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Speaker 2: and z. For those as eighteen or over, please drink responsibly.

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Speaker 2: And that was just the tip brought to you by Rumbo.

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Speaker 2: Now it is time to anoint somebody with the porky

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Speaker 2: sort of goodness and flaccidly lad over their shoulder, give

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Speaker 2: them a little tickle behind the aar for this week's cook.

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Speaker 4: Of the week.

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Speaker 1: Well, mate, it's one of those things like you forget

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Speaker 1: how easy and how awesome chicken wings are on the barbecue.

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Speaker 1: And every time I did a class, I'm like, oh, yeah,

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Speaker 1: I must make chicken wings for the family. And I

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Speaker 1: don't know why, but we always end up cooking something else.

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Speaker 1: And I was scrolling through the page and there was

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Speaker 1: one that really stood out. Having had chicken wings at

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Speaker 1: the weekend, read you the post. It's three point five

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Speaker 1: cag's of buffalo wings and jalapino and cheddar corn bread

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Speaker 1: on the weber worked out well and yeah, look absolutely

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Speaker 1: banging wings they look like. And he's made this really

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Speaker 1: lovely looking corn bread as well, which anything with cheese

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Speaker 1: and jalapino in it is just epic in my opinion.

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Speaker 1: So Nathan Osborne, mate, that is a very very cool cook.

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Speaker 1: We'd love to try your buffalo wings well one day.

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Speaker 1: But well done. You are cook of the week and

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Speaker 1: that rum and que price pack will be winging its

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Speaker 1: way to you very shortly.

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Speaker 2: Beautiful, beautiful, it does look good, does look good? Right,

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Speaker 2: I think it's about time we try ourselves across town

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Speaker 2: very quickly and go and meet with Graham from Trigger.

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Speaker 2: All right, it is time to welcome to Barbecue Based

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Speaker 2: the man that keeps all you Trieger lovers in stock.

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Speaker 2: It is Graham Alladice, Welcome to Barbecue Based. Graham.

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Speaker 4: Thank you, Alex, longtime listener, first time caller.

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Speaker 2: There we go.

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Speaker 1: It's you.

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Speaker 2: It's it's great to have you here. You know, we've

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Speaker 2: seen you around a little bit. I bumped into you

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Speaker 2: in Taranaki earlier on in the year we happened to

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Speaker 2: be dining at the same establishment. It was. It was

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Speaker 2: very good and I'll admit I'm I am not that

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Speaker 2: familiar with pellets and pellet grills that much. I've cooked

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Speaker 2: on one at a comp in Aussie where I did

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Speaker 2: did use a pellet grill, and I'm quite fascinated by them.

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Speaker 2: So I think the first thing I want to do, like,

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Speaker 2: can we go back. Let's go back in time a

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Speaker 2: little bit and give us a little bit of history

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Speaker 2: of Trager and how how it all kind of came

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Speaker 2: in to be.

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Speaker 1: So.

430
00:23:55,560 --> 00:23:59,720
Speaker 4: Trager in the United States was started by a guy

431
00:23:59,800 --> 00:24:06,760
Speaker 4: Cole Joe Tragger out of frustration by burning a chick

432
00:24:06,840 --> 00:24:09,440
Speaker 4: on his gas grill, which he proceeded to boot off

433
00:24:09,440 --> 00:24:13,280
Speaker 4: of his deck. And he'd been looking at pellet fires

434
00:24:14,440 --> 00:24:16,639
Speaker 4: and was playing around with some ideas in his head

435
00:24:17,400 --> 00:24:20,520
Speaker 4: and figured that he could turn a grill into a

436
00:24:20,560 --> 00:24:25,960
Speaker 4: pellet fed machine using a therma couple for temperature management.

437
00:24:27,040 --> 00:24:30,560
Speaker 4: So that was thirty years ago, yeah, back in nineteen

438
00:24:30,680 --> 00:24:34,320
Speaker 4: eighty five, and by the time nineteen eighty six had rolled.

439
00:24:34,200 --> 00:24:35,879
Speaker 2: Forty years ago nearly that isn't it.

440
00:24:35,960 --> 00:24:42,080
Speaker 4: Oh yeah wow, yeah. So nineteen eighty six he was

441
00:24:42,160 --> 00:24:47,280
Speaker 4: granted his first patent and that machine had a pretty

442
00:24:47,359 --> 00:24:50,399
Speaker 4: rudimentary controller in it, so it was much like the

443
00:24:50,440 --> 00:24:54,040
Speaker 4: analog controller that the Pro twenty two has, except it

444
00:24:54,080 --> 00:25:00,639
Speaker 4: just had low medium in high heat. So from there

445
00:25:01,480 --> 00:25:04,560
Speaker 4: he was developing and extending the range a little bit,

446
00:25:06,119 --> 00:25:10,520
Speaker 4: you know, added in digital temperature control in an ash

447
00:25:10,560 --> 00:25:14,000
Speaker 4: removal system, and he sort of kept along with that,

448
00:25:15,200 --> 00:25:17,640
Speaker 4: and then in two thousand and sixty sold to some

449
00:25:17,760 --> 00:25:22,120
Speaker 4: venture capitalists and then they've they've taken that to where

450
00:25:22,160 --> 00:25:23,080
Speaker 4: Trager is today.

451
00:25:24,400 --> 00:25:28,119
Speaker 2: It was was were there pellet grills before Trager or

452
00:25:28,119 --> 00:25:30,320
Speaker 2: did he kind of invent the pellet grill?

453
00:25:30,800 --> 00:25:35,679
Speaker 4: No, from the literature I've been reading online, Treger was

454
00:25:35,720 --> 00:25:40,480
Speaker 4: thelamural pellet grill in the market and is now the

455
00:25:40,760 --> 00:25:42,520
Speaker 4: world leader in pellet grill sales.

456
00:25:44,160 --> 00:25:46,600
Speaker 2: You definitely think think of them as the big boys,

457
00:25:46,680 --> 00:25:49,920
Speaker 2: right Trager or the daddies of the pellet world. Yeah,

458
00:25:50,080 --> 00:25:52,760
Speaker 2: you know, it's kind of that. That's the image I

459
00:25:52,840 --> 00:25:55,600
Speaker 2: have of them all the time. It's kind of like

460
00:25:55,640 --> 00:25:59,080
Speaker 2: buying a Ford almost, you know, it's the Ford Ranger

461
00:25:59,200 --> 00:26:03,480
Speaker 2: of you know, it's just it's ubiquitous with that thing.

462
00:26:03,560 --> 00:26:06,800
Speaker 2: You know, it's almost like it's not quite like Hoover

463
00:26:07,040 --> 00:26:09,159
Speaker 2: where you couldn't say I'm just going to trigger it

464
00:26:09,320 --> 00:26:13,040
Speaker 2: but close, Yeah, that's too far off.

465
00:26:13,600 --> 00:26:17,440
Speaker 4: Yeah. Well, you know, trager nation is the is the buzzword,

466
00:26:18,119 --> 00:26:19,399
Speaker 4: and if you've got to trag, you a part of

467
00:26:19,440 --> 00:26:20,080
Speaker 4: that community.

468
00:26:21,240 --> 00:26:24,119
Speaker 1: And mate, let's talk about some of the myths of

469
00:26:24,240 --> 00:26:26,119
Speaker 1: pellet grills because.

470
00:26:25,880 --> 00:26:28,640
Speaker 4: There are a few. Yeah, yeah, and we've had some chance,

471
00:26:28,800 --> 00:26:31,960
Speaker 4: and I'm sure you've run into and spelled some of

472
00:26:32,000 --> 00:26:36,240
Speaker 4: them yourself with the tragg you've got at home. But

473
00:26:37,200 --> 00:26:40,320
Speaker 4: I think that the biggest one is about grilling in

474
00:26:40,440 --> 00:26:44,720
Speaker 4: high temp. I mean, the mid reaction happens around that

475
00:26:44,800 --> 00:26:49,159
Speaker 4: sort of three hundred fahrenheit mark, and tragers go all

476
00:26:49,200 --> 00:26:52,560
Speaker 4: the way up to five hundred fahrenheit, which is definitely

477
00:26:52,600 --> 00:26:58,040
Speaker 4: hold enough to grill. And see her On Simon and

478
00:26:58,119 --> 00:27:02,199
Speaker 4: trade barbecue. My friend Richard did a cook for us

479
00:27:02,640 --> 00:27:05,000
Speaker 4: when I was up north and it might attend wis

480
00:27:05,000 --> 00:27:07,679
Speaker 4: skate on the weekend. And what they'd done to reverse

481
00:27:07,720 --> 00:27:09,880
Speaker 4: there is some steaks was put in a cast iron

482
00:27:09,920 --> 00:27:14,160
Speaker 4: plate in the tragger and just crank it up. Simon

483
00:27:14,280 --> 00:27:17,800
Speaker 4: uploaded some stuff to his story and you could definitely

484
00:27:17,800 --> 00:27:21,680
Speaker 4: hear that sizzle you coming from the plate. So yeah,

485
00:27:22,040 --> 00:27:25,119
Speaker 4: you can definitely get a tragger hov enough to grill,

486
00:27:26,119 --> 00:27:31,200
Speaker 4: and sir on that's also why we're trying to get

487
00:27:31,200 --> 00:27:35,240
Speaker 4: away from the terminology of people calling them smokers and

488
00:27:35,320 --> 00:27:38,840
Speaker 4: to refer to them as wood fired grills because they

489
00:27:38,920 --> 00:27:40,960
Speaker 4: go as low as one hundred and sixty five fahrenheit

490
00:27:41,760 --> 00:27:43,919
Speaker 4: and as high as five hundred fahrenheits. So you have

491
00:27:44,040 --> 00:27:49,040
Speaker 4: that spectrum of cooking from your grilling, baking, brazing, smoking,

492
00:27:49,640 --> 00:27:51,840
Speaker 4: you know, even putting pizza stones in there to have

493
00:27:51,960 --> 00:27:54,560
Speaker 4: like a wood fired pizza of an environment. I mean,

494
00:27:54,800 --> 00:27:56,800
Speaker 4: they're not going to cook a pizza in sixty seconds,

495
00:27:56,800 --> 00:27:58,880
Speaker 4: but you know, still can be done.

496
00:27:59,119 --> 00:28:01,560
Speaker 2: I think the biggest man, right, the one that's out there,

497
00:28:01,760 --> 00:28:05,400
Speaker 2: is that they don't in part yeah, it as much

498
00:28:05,440 --> 00:28:09,640
Speaker 2: flavor or flavor from smoke into into the food. So

499
00:28:10,160 --> 00:28:12,560
Speaker 2: let's just talk about that because I know that probably

500
00:28:12,880 --> 00:28:16,919
Speaker 2: was originally some truth in it, but there's been a

501
00:28:16,920 --> 00:28:19,919
Speaker 2: lot of development, certainly in the last few years to

502
00:28:20,080 --> 00:28:23,800
Speaker 2: really start taking that out, right, Yeah, one hundred percent.

503
00:28:23,840 --> 00:28:25,560
Speaker 4: And that's the other one that I had written down

504
00:28:25,600 --> 00:28:29,600
Speaker 4: here was smoke flavor and smoke rings, you know, even

505
00:28:29,640 --> 00:28:33,520
Speaker 4: at those higher temperatures. I know, when I first started triggering,

506
00:28:34,040 --> 00:28:35,639
Speaker 4: I thought that I had to have it low and

507
00:28:35,680 --> 00:28:39,280
Speaker 4: slow for absolute hours on end to get a good

508
00:28:39,320 --> 00:28:41,640
Speaker 4: smok ring and to get good smoke flavor into the meat.

509
00:28:43,040 --> 00:28:44,920
Speaker 4: But you know, even around that three point fifty three

510
00:28:44,960 --> 00:28:49,000
Speaker 4: seventy five, you're still getting good smoke flavor and a

511
00:28:49,040 --> 00:28:53,560
Speaker 4: really decent smoke ring. We did well. I did a

512
00:28:54,280 --> 00:28:57,440
Speaker 4: master class with not one of his big twelve hour

513
00:28:58,360 --> 00:28:59,840
Speaker 4: was it fourteen protein ones?

514
00:29:01,000 --> 00:29:01,440
Speaker 2: Thirteen?

515
00:29:01,520 --> 00:29:02,160
Speaker 4: Yeah, thirteen.

516
00:29:03,000 --> 00:29:04,560
Speaker 1: I think I threw an extra run in when you

517
00:29:04,560 --> 00:29:06,400
Speaker 1: were there. That was fourteen yeah.

518
00:29:06,480 --> 00:29:11,840
Speaker 4: And Noel put on some beef short rubs and the

519
00:29:12,120 --> 00:29:16,440
Speaker 4: timberline that I dropped off to use there, and I

520
00:29:16,480 --> 00:29:20,440
Speaker 4: think everyone that was that was prison was eagerly awaiting

521
00:29:21,200 --> 00:29:23,560
Speaker 4: to see what they were like. And yeah, Nol took

522
00:29:23,600 --> 00:29:27,640
Speaker 4: them off and sliced into them, and man they look beautifully.

523
00:29:27,920 --> 00:29:28,640
Speaker 2: Yeah they did.

524
00:29:28,760 --> 00:29:31,200
Speaker 1: Yeah, And that was I mean, it's probably worth noting

525
00:29:31,240 --> 00:29:33,240
Speaker 1: that that was my first real cook on it, so

526
00:29:33,280 --> 00:29:36,040
Speaker 1: we've only done a sourdough bread. So as soon as

527
00:29:36,040 --> 00:29:39,800
Speaker 1: we got it was really interesting. Like Heather was just like, oh,

528
00:29:39,920 --> 00:29:41,360
Speaker 1: I want to put a sour dough in it. I reckon,

529
00:29:41,400 --> 00:29:43,480
Speaker 1: that'll go really well. So she actually did the first

530
00:29:43,560 --> 00:29:47,480
Speaker 1: cook on, which was really good. But yeah, so that

531
00:29:47,640 --> 00:29:53,400
Speaker 1: was my first I guess protein cook on it, and yeah, really,

532
00:29:53,480 --> 00:29:56,320
Speaker 1: I think everyone was really surprised by one how deep

533
00:29:56,360 --> 00:30:00,680
Speaker 1: the smoke ring was, to how efficiently it cooked. Three

534
00:30:00,800 --> 00:30:05,000
Speaker 1: It tasted absolutely brilliant, and it is, you know, it's

535
00:30:05,000 --> 00:30:09,000
Speaker 1: a subtle smoke flavor, there's no question. But I think

536
00:30:09,040 --> 00:30:11,719
Speaker 1: as you sort of get deeper into your barbecue journey,

537
00:30:11,760 --> 00:30:15,040
Speaker 1: you realize that that sort of really deep, astringent smoke

538
00:30:15,520 --> 00:30:18,600
Speaker 1: flavor is probably because you've got a dirty fire, and

539
00:30:18,640 --> 00:30:21,720
Speaker 1: as you get better at it, that smoke flavor becomes

540
00:30:21,760 --> 00:30:26,240
Speaker 1: far more subtle. So I think it's you know, definitely

541
00:30:26,400 --> 00:30:29,280
Speaker 1: closed the gap massively with the new technology in terms

542
00:30:29,320 --> 00:30:32,400
Speaker 1: of flavor. I think the other thing is we talked

543
00:30:32,400 --> 00:30:36,520
Speaker 1: about the moisture level in pellets, right, So when I

544
00:30:36,560 --> 00:30:38,680
Speaker 1: had my pellet grill, and I won't name the brand,

545
00:30:38,720 --> 00:30:42,520
Speaker 1: but it was a competing brand, old technology, you know,

546
00:30:42,760 --> 00:30:45,320
Speaker 1: very different drip tray, I used to set light to

547
00:30:45,360 --> 00:30:49,960
Speaker 1: it quite often and the pellets were bone dry. And

548
00:30:50,000 --> 00:30:52,200
Speaker 1: you corrected me at the class actually, which I was

549
00:30:52,280 --> 00:30:54,480
Speaker 1: very grateful for just telling me that it had like

550
00:30:54,560 --> 00:30:58,680
Speaker 1: two or three percent moisture in the trager pellets and

551
00:30:58,720 --> 00:31:01,920
Speaker 1: of course that's you know, that moisture that's left is

552
00:31:01,960 --> 00:31:04,640
Speaker 1: the sort of seasoned sap in the wood, which does

553
00:31:04,680 --> 00:31:07,520
Speaker 1: in part the flavor that's kind of seasoning. So I

554
00:31:07,640 --> 00:31:10,560
Speaker 1: was really it was really good to sort of know

555
00:31:10,600 --> 00:31:12,479
Speaker 1: that there is a bit of moisture in the Trager pellets,

556
00:31:12,520 --> 00:31:16,720
Speaker 1: and of course, you know, they are excellent, and I

557
00:31:16,720 --> 00:31:19,840
Speaker 1: think the flavor thing as well. Playing around with the

558
00:31:19,880 --> 00:31:22,600
Speaker 1: different types of pellets, you know, I've hit a really

559
00:31:22,720 --> 00:31:26,800
Speaker 1: nice sweet spot with mesquite and cherry, you know, sixty

560
00:31:26,800 --> 00:31:30,760
Speaker 1: percent mesquite and forty percent cherry, and I'm getting really

561
00:31:30,800 --> 00:31:33,760
Speaker 1: really good flavors there. So mesquite is almost you wouldn't

562
00:31:34,080 --> 00:31:36,360
Speaker 1: hardly ever want to cook with it because it's so stringent,

563
00:31:36,880 --> 00:31:40,320
Speaker 1: but in a pellet it actually works really well. So yeah,

564
00:31:40,360 --> 00:31:43,160
Speaker 1: I really wanted to hate that tragger mate, but I

565
00:31:43,200 --> 00:31:47,200
Speaker 1: don't love it so much as.

566
00:31:47,040 --> 00:31:49,239
Speaker 4: Well, which which I really really appreciateive of.

567
00:31:50,120 --> 00:31:52,800
Speaker 1: Yeah, and look, that was totally honest, as I said

568
00:31:52,800 --> 00:31:53,959
Speaker 1: to you when you gave it to me. You know,

569
00:31:54,000 --> 00:31:56,080
Speaker 1: I really wanted to hate it, I did, you know.

570
00:31:56,120 --> 00:31:59,080
Speaker 1: I was like this, if I'll be really disappointed, perform

571
00:31:59,120 --> 00:32:04,360
Speaker 1: as well. And I was really disappointed. But it's excellent.

572
00:32:04,800 --> 00:32:06,760
Speaker 1: I'm cooking at least four times a week on it now.

573
00:32:07,480 --> 00:32:09,520
Speaker 4: I'm sure we'll convert one day.

574
00:32:10,440 --> 00:32:13,640
Speaker 1: Yes, yeah, yeah, well we'll see.

575
00:32:14,440 --> 00:32:18,440
Speaker 4: But it's interesting that thing about the moisture content. That

576
00:32:18,560 --> 00:32:20,480
Speaker 4: was none of the mistake I ran into when I

577
00:32:20,520 --> 00:32:23,000
Speaker 4: first got a trager and I was watching a lot

578
00:32:23,040 --> 00:32:29,160
Speaker 4: of American YouTube and they were putting water pans, obviously

579
00:32:29,240 --> 00:32:31,880
Speaker 4: in offsets to increase the moisture in the chamber, but

580
00:32:33,000 --> 00:32:35,720
Speaker 4: it was completely redundant because you know, the pellets have

581
00:32:35,800 --> 00:32:38,880
Speaker 4: that moisture built into them already.

582
00:32:38,560 --> 00:32:43,080
Speaker 2: Yep, that's pretty interesting. I like that. I was going

583
00:32:43,160 --> 00:32:47,240
Speaker 2: to talk about the different flavors of the pellets that

584
00:32:47,240 --> 00:32:49,480
Speaker 2: you have, yeah, the different wood types, but I was

585
00:32:49,680 --> 00:32:52,600
Speaker 2: I mean, I guess it's really obvious, but I hadn't

586
00:32:52,600 --> 00:32:56,400
Speaker 2: thought about like mixing different types of pellets together. And

587
00:32:56,600 --> 00:33:00,280
Speaker 2: so yeah, there's you and you're not. I take, yeah,

588
00:33:00,280 --> 00:33:02,160
Speaker 2: you're not just like going right a bit at that

589
00:33:02,200 --> 00:33:03,479
Speaker 2: one in and then a bit of that one. You've

590
00:33:03,520 --> 00:33:07,000
Speaker 2: got to mix them up and get them properly sort of.

591
00:33:06,880 --> 00:33:10,040
Speaker 1: D I've got a massive twelve liter bowl and I

592
00:33:10,200 --> 00:33:12,680
Speaker 1: mix them in that. So I do my ratios and

593
00:33:12,680 --> 00:33:14,120
Speaker 1: then I mix them in that and then I feel

594
00:33:14,120 --> 00:33:16,920
Speaker 1: the hopper and the timber line's got this really cool

595
00:33:16,960 --> 00:33:19,400
Speaker 1: shoot and a little bucket that sits underneath it. So

596
00:33:20,120 --> 00:33:22,560
Speaker 1: if you're cooking chicken and you want to use pecan,

597
00:33:23,160 --> 00:33:24,440
Speaker 1: you can do that, and then you can drop all

598
00:33:24,440 --> 00:33:26,360
Speaker 1: the pellets into the container and then you can go

599
00:33:26,440 --> 00:33:28,600
Speaker 1: all right, I want to cook my lamb now, so

600
00:33:28,600 --> 00:33:31,120
Speaker 1: I'm going to use my mesquite cherry blend. So you

601
00:33:31,120 --> 00:33:34,680
Speaker 1: can actually really easily swap out the flavors as well,

602
00:33:34,720 --> 00:33:37,040
Speaker 1: which I couldn't do with my previous machine. It was

603
00:33:37,080 --> 00:33:38,880
Speaker 1: like you were digging your hands in to get it out.

604
00:33:39,680 --> 00:33:42,480
Speaker 1: So yeah, so yeah, it's quite cool, but yeah, you

605
00:33:42,520 --> 00:33:45,440
Speaker 1: can definitely play around with you know, they're all there's

606
00:33:45,440 --> 00:33:48,840
Speaker 1: single origin wood pellets, and then the other one that

607
00:33:48,880 --> 00:33:51,440
Speaker 1: I quite like is the Signature, which you gave me

608
00:33:51,520 --> 00:33:54,280
Speaker 1: just recently, and that's a really good blend.

609
00:33:54,360 --> 00:33:59,280
Speaker 4: Yeah. The signature is hickory, maple and cherry. And then

610
00:33:59,280 --> 00:34:02,080
Speaker 4: there's our other blend, which is the Barbecue Sleek, which

611
00:34:02,120 --> 00:34:06,120
Speaker 4: is oak, hickory and maple, and that comes in that

612
00:34:06,200 --> 00:34:10,799
Speaker 4: bigger thirty barund bag which drops overall price per kilo

613
00:34:11,760 --> 00:34:12,440
Speaker 4: for the customer.

614
00:34:12,480 --> 00:34:14,600
Speaker 1: Yeah, I think it's like fifty bucks a bag or something,

615
00:34:14,640 --> 00:34:16,680
Speaker 1: isn't it for the bigger bag, which is pretty awesome.

616
00:34:17,400 --> 00:34:24,240
Speaker 2: It's it's like coffee. It's like barristas and coffee. So, Graham,

617
00:34:24,280 --> 00:34:28,560
Speaker 2: what's your favorite blend of pealettes? Like, what's your goat?

618
00:34:28,640 --> 00:34:32,279
Speaker 2: Of knolls on the mesquite and the My go.

619
00:34:32,320 --> 00:34:35,160
Speaker 4: To is just straight cherry. I find that it gives

620
00:34:35,160 --> 00:34:39,319
Speaker 4: a really nice mahogany color to the meat. I've used

621
00:34:39,320 --> 00:34:42,719
Speaker 4: that a lot with lamb lately and been loving it.

622
00:34:45,000 --> 00:34:48,960
Speaker 4: Which in the States they have different blends as well,

623
00:34:49,080 --> 00:34:51,680
Speaker 4: so they've got a We actually brought two of them

624
00:34:51,680 --> 00:34:55,000
Speaker 4: into New Zealand. So one was the Bold blend, which

625
00:34:55,040 --> 00:35:01,040
Speaker 4: is hickory and cherry with some rosemary flavoring in there

626
00:35:01,080 --> 00:35:04,120
Speaker 4: as well, and then a brisket blend which was oaken

627
00:35:04,239 --> 00:35:07,759
Speaker 4: pecan with a little bit of black pepper for your

628
00:35:07,880 --> 00:35:08,560
Speaker 4: for your brisket.

629
00:35:09,160 --> 00:35:13,360
Speaker 1: And mate, let's talk about sort of buying a pellet

630
00:35:13,400 --> 00:35:17,200
Speaker 1: grill now, I mean, obviously the range of tragger is vast, right.

631
00:35:18,600 --> 00:35:21,160
Speaker 1: You know, you could go down a very big rabbit hole.

632
00:35:21,560 --> 00:35:23,120
Speaker 1: I'm down the bottom of it at the moment, as

633
00:35:24,920 --> 00:35:28,120
Speaker 1: with a timber line. But you know, if if someone's

634
00:35:28,160 --> 00:35:31,319
Speaker 1: sort of looking to add to their collection. You know,

635
00:35:33,239 --> 00:35:36,200
Speaker 1: let's think about sort of you know, levels that people

636
00:35:36,239 --> 00:35:39,839
Speaker 1: are at, you know, types of cooks that they want

637
00:35:39,880 --> 00:35:42,959
Speaker 1: to do. You know, what would you sort of give them,

638
00:35:43,320 --> 00:35:44,799
Speaker 1: you know, as a bit of advice if they were

639
00:35:44,840 --> 00:35:47,240
Speaker 1: looking to select a new pellet grill, what would your.

640
00:35:47,160 --> 00:35:51,319
Speaker 4: Yeah, so advice that you can break the range down

641
00:35:51,400 --> 00:35:55,080
Speaker 4: quite simply, there's a like a beginner, an intermediate, and

642
00:35:55,120 --> 00:35:59,920
Speaker 4: advanced tier. The Pro series is at the lower end,

643
00:36:00,040 --> 00:36:02,560
Speaker 4: and then you move into the iron Wood, then the

644
00:36:02,920 --> 00:36:06,439
Speaker 4: new iron Wood and then the timberline above that. As

645
00:36:06,480 --> 00:36:08,920
Speaker 4: you go up in the range, you're kind of getting

646
00:36:08,920 --> 00:36:13,040
Speaker 4: two different things. You're getting better thermal insulation and then

647
00:36:13,160 --> 00:36:17,040
Speaker 4: more nice to have features. So when I chose my

648
00:36:17,680 --> 00:36:20,600
Speaker 4: trigger that I bought myself before I started working for them,

649
00:36:21,200 --> 00:36:25,719
Speaker 4: I settled on the Ironwood eight eight five, and for

650
00:36:25,840 --> 00:36:32,120
Speaker 4: me that was the sort of best you know, featured

651
00:36:32,120 --> 00:36:36,799
Speaker 4: a price ratio, you know that bang for buck model.

652
00:36:37,320 --> 00:36:41,080
Speaker 4: With the iron Wood, you're getting a larger capacity hopper

653
00:36:41,960 --> 00:36:43,680
Speaker 4: so you don't need to fill it up quite as often,

654
00:36:44,600 --> 00:36:46,920
Speaker 4: and things like movable shelves you can move them up

655
00:36:46,920 --> 00:36:50,600
Speaker 4: and down. Features like super smoke for your long, low

656
00:36:50,640 --> 00:36:54,080
Speaker 4: and slow cooks. So for me, that that's where that

657
00:36:54,080 --> 00:36:57,080
Speaker 4: that value play lies in there.

658
00:36:57,320 --> 00:36:59,719
Speaker 2: Is that the eight eighty five is that the top

659
00:37:00,719 --> 00:37:01,799
Speaker 2: is that that kind of like.

660
00:37:02,760 --> 00:37:06,520
Speaker 4: So the bread and butter skew is the pro series,

661
00:37:06,760 --> 00:37:09,839
Speaker 4: the five and five and the cecinnati. So within each

662
00:37:09,880 --> 00:37:13,800
Speaker 4: of those tears you also have the two different woods,

663
00:37:14,120 --> 00:37:18,719
Speaker 4: the shorter width and then the longer one. A lot

664
00:37:18,760 --> 00:37:23,080
Speaker 4: of people will go for the shorter width because they're like, oh,

665
00:37:23,120 --> 00:37:25,560
Speaker 4: you know, it's just you know, me and the wife

666
00:37:25,640 --> 00:37:27,760
Speaker 4: at home, and we're not cooking for a lot of people.

667
00:37:27,800 --> 00:37:32,160
Speaker 4: But you quickly realize that you can you use that

668
00:37:32,239 --> 00:37:34,959
Speaker 4: widdle with to your advantage by cooking an entire meal

669
00:37:35,040 --> 00:37:37,319
Speaker 4: in there. So you've got your proteins and then you've

670
00:37:37,320 --> 00:37:40,000
Speaker 4: got your your carbs and your veg and you can

671
00:37:40,040 --> 00:37:43,160
Speaker 4: start to create whole whole meals in there. So my

672
00:37:43,239 --> 00:37:45,759
Speaker 4: advice would be to pick a model that you're not

673
00:37:45,760 --> 00:37:49,640
Speaker 4: going to outgrow and that you can you know, cook

674
00:37:50,040 --> 00:37:52,920
Speaker 4: in advance with that needing to buy a new one.

675
00:37:53,600 --> 00:37:56,839
Speaker 1: I don't know anyone that's regretted buying the biggest barbecue

676
00:37:56,880 --> 00:38:00,719
Speaker 1: in the range. To be fair, yeah, I had, well,

677
00:38:00,800 --> 00:38:03,600
Speaker 1: I had a Bronco for two years and when you

678
00:38:03,600 --> 00:38:07,960
Speaker 1: get the pro obviously it's Yeah, the extra real estate

679
00:38:08,040 --> 00:38:10,800
Speaker 1: is amazing and that goes the same for the timberline.

680
00:38:10,800 --> 00:38:13,920
Speaker 1: You know, the three cooking levels is just awesome.

681
00:38:14,280 --> 00:38:18,200
Speaker 2: You know, it's the same, same with any same with

682
00:38:18,280 --> 00:38:21,200
Speaker 2: any barbecue. Isn't any barbecue you could get? Yeah, you

683
00:38:21,239 --> 00:38:23,040
Speaker 2: can buy the medium or the small one, but why

684
00:38:23,120 --> 00:38:24,919
Speaker 2: would you do that when you can buy the big one?

685
00:38:25,440 --> 00:38:27,520
Speaker 2: Because you never know. It's only when it's only when

686
00:38:27,560 --> 00:38:30,760
Speaker 2: you need it that you're like, I wish I had it,

687
00:38:30,840 --> 00:38:35,200
Speaker 2: as you know, as as toughy stone lights to say,

688
00:38:36,160 --> 00:38:39,040
Speaker 2: he talks about it, he goes, I'd rather be looking

689
00:38:39,120 --> 00:38:41,359
Speaker 2: at it than for it, And then the same way

690
00:38:41,680 --> 00:38:45,120
Speaker 2: rather yea, like I've got all the space, but I'm

691
00:38:45,160 --> 00:38:47,799
Speaker 2: not using it all the time. Then I really need

692
00:38:47,840 --> 00:38:49,319
Speaker 2: some more space and I haven't got it.

693
00:38:49,600 --> 00:38:52,799
Speaker 1: We talked about this earlier though with the mombro. I

694
00:38:52,840 --> 00:38:54,600
Speaker 1: was actually in the market for a two fifty gal

695
00:38:55,520 --> 00:38:59,520
Speaker 1: and the three fifty came up, and no regrets. I

696
00:38:59,520 --> 00:39:03,240
Speaker 1: mean than it's a pic to reverset and the driveway.

697
00:39:03,280 --> 00:39:06,279
Speaker 1: It's a big old unit, you know, six meters long,

698
00:39:07,080 --> 00:39:09,680
Speaker 1: but you know you can bang out a couple of

699
00:39:09,719 --> 00:39:13,360
Speaker 1: hundred kilos on that quite comfortably, and you know, having

700
00:39:13,440 --> 00:39:15,720
Speaker 1: that option is always good.

701
00:39:16,120 --> 00:39:19,600
Speaker 4: So and if you if you're looking for a grill

702
00:39:19,680 --> 00:39:22,879
Speaker 4: that can be built into an outdoor kitchen, so you're

703
00:39:22,880 --> 00:39:25,120
Speaker 4: doing a nice bench top, you can actually get a

704
00:39:25,160 --> 00:39:29,439
Speaker 4: trim ket for the timberline and timberline excel that can

705
00:39:29,800 --> 00:39:32,520
Speaker 4: allow it to be taken off of its base and

706
00:39:32,840 --> 00:39:35,560
Speaker 4: built into that outdoor kitchen. And then you've got the

707
00:39:35,560 --> 00:39:38,040
Speaker 4: induction burner off to the side, and all of a

708
00:39:38,080 --> 00:39:39,680
Speaker 4: sudden you've got all bases covered.

709
00:39:40,600 --> 00:39:42,960
Speaker 1: And for anyone in the alliance page that wants to

710
00:39:42,960 --> 00:39:44,520
Speaker 1: have a look at that in action, if you just

711
00:39:44,560 --> 00:39:48,239
Speaker 1: put in Luccini and Treger his little outdoor kitchen up

712
00:39:48,880 --> 00:39:51,560
Speaker 1: and he's actually used exactly that kit right in that

713
00:39:51,600 --> 00:39:55,560
Speaker 1: outdoor kitchen and built a very very nice looking space.

714
00:39:55,719 --> 00:39:57,960
Speaker 1: So you have a look at that if you're interested.

715
00:39:59,239 --> 00:40:01,680
Speaker 1: What about second Anger What about second angrils, mate? I

716
00:40:01,680 --> 00:40:04,359
Speaker 1: mean they're a bit of a minefield, right, So yeah,

717
00:40:04,440 --> 00:40:07,120
Speaker 1: well what's your advice? I mean, you're after sales care

718
00:40:07,200 --> 00:40:09,040
Speaker 1: is amazing, right, So if someone to buy a second

719
00:40:09,080 --> 00:40:11,520
Speaker 1: ad girl, obviously the parts are available, but a bit

720
00:40:11,560 --> 00:40:13,359
Speaker 1: of a mind field. But what would your advice be,

721
00:40:13,400 --> 00:40:14,880
Speaker 1: anything to sort of look out for if you're going

722
00:40:14,920 --> 00:40:17,040
Speaker 1: to go secondhand, I'd look.

723
00:40:16,920 --> 00:40:19,759
Speaker 4: At the pictures closely, you know, obviously look for one

724
00:40:19,760 --> 00:40:22,680
Speaker 4: that's been looked after, you know, doesn't have dents around

725
00:40:22,719 --> 00:40:24,799
Speaker 4: the seals and things like that. But you know you

726
00:40:24,840 --> 00:40:27,160
Speaker 4: can you can tell by looking at a grill if

727
00:40:27,440 --> 00:40:29,759
Speaker 4: if someone's you know, taking good care of it and

728
00:40:29,840 --> 00:40:32,640
Speaker 4: a cell's story. The better you look after you gear,

729
00:40:33,400 --> 00:40:37,560
Speaker 4: the better it will look after you. Right, So yeah,

730
00:40:37,760 --> 00:40:40,799
Speaker 4: you know, minimal rusts, you know, things like that, relatively

731
00:40:40,840 --> 00:40:43,560
Speaker 4: clean on the inside. I mean, you can always give

732
00:40:43,560 --> 00:40:45,600
Speaker 4: it a decent deep clean when you when you get

733
00:40:45,600 --> 00:40:50,560
Speaker 4: at home, you know, if there is anything wrong with

734
00:40:50,600 --> 00:40:55,719
Speaker 4: the components. Like you said, the service team is absolutely great.

735
00:40:56,200 --> 00:40:59,960
Speaker 4: Most of the spare parts are readily available out of

736
00:41:00,080 --> 00:41:04,120
Speaker 4: christ Church. We're our head officers. But if there's anything

737
00:41:04,200 --> 00:41:06,520
Speaker 4: out of the blue, you know, we can source all

738
00:41:06,520 --> 00:41:09,000
Speaker 4: of that from the States. Then I'll be here in

739
00:41:09,000 --> 00:41:09,600
Speaker 4: a few weeks.

740
00:41:10,880 --> 00:41:14,120
Speaker 1: And that is a big deal for me, certainly when

741
00:41:14,160 --> 00:41:17,400
Speaker 1: I've selected other products in the past. You know, actually

742
00:41:17,440 --> 00:41:19,719
Speaker 1: having the parts readily available in New Zealand is a

743
00:41:19,719 --> 00:41:23,560
Speaker 1: massive one, right because without being brand specific. There's an

744
00:41:23,640 --> 00:41:26,760
Speaker 1: awful lot of pellet grills in New Zealand now quite

745
00:41:26,760 --> 00:41:29,960
Speaker 1: a lot of them are unsupported, you know, so do

746
00:41:30,000 --> 00:41:32,680
Speaker 1: you due diligence? You know, if you're going to buy something,

747
00:41:32,880 --> 00:41:34,719
Speaker 1: you know, have a good look into the brand, have

748
00:41:34,760 --> 00:41:37,400
Speaker 1: a good look into what parts are available in New Zealand.

749
00:41:37,400 --> 00:41:39,799
Speaker 1: If something was to go wrong, can you get hold

750
00:41:39,800 --> 00:41:43,200
Speaker 1: of it? Where's it coming from? You know, Definitely things

751
00:41:43,239 --> 00:41:45,040
Speaker 1: to consider because you know, at the end of the day,

752
00:41:45,080 --> 00:41:47,759
Speaker 1: it's machinery, right, and little things do go wrong occasionally,

753
00:41:47,880 --> 00:41:50,759
Speaker 1: you know, most of the time not but sometimes they

754
00:41:50,800 --> 00:41:52,279
Speaker 1: do and you want to be able to get those

755
00:41:52,280 --> 00:41:55,800
Speaker 1: spares as quickly as possible and be cooking again. So yeah,

756
00:41:55,840 --> 00:41:56,960
Speaker 1: definitely something to consider.

757
00:41:57,040 --> 00:42:00,920
Speaker 4: Yeah, every now and again, I see myself tear and

758
00:42:01,080 --> 00:42:04,200
Speaker 4: someone's post on the n ZBA, you know, asking about

759
00:42:04,280 --> 00:42:08,040
Speaker 4: you know, fixing a tragger and it's not only one

760
00:42:08,080 --> 00:42:11,120
Speaker 4: of the boys that of have taken me and the

761
00:42:11,120 --> 00:42:14,480
Speaker 4: the email address is just service at Trager Grills dot NZ.

762
00:42:15,600 --> 00:42:17,759
Speaker 4: So yeah, if you've got problems, just email the boys

763
00:42:17,800 --> 00:42:19,960
Speaker 4: down in christ Church and they'll see you.

764
00:42:20,040 --> 00:42:20,200
Speaker 1: Right.

765
00:42:20,640 --> 00:42:22,319
Speaker 2: I think that I think I might have done that

766
00:42:22,360 --> 00:42:27,000
Speaker 2: recently to you, So, yeah, I'm pretty sure I did.

767
00:42:27,120 --> 00:42:29,680
Speaker 2: Recently he was asking something I was like growing for

768
00:42:29,760 --> 00:42:34,000
Speaker 2: trag So, yeah, here's something I've noticed. And this is

769
00:42:34,000 --> 00:42:36,080
Speaker 2: a little bit more in the competition world. But you know,

770
00:42:36,200 --> 00:42:37,960
Speaker 2: in the last few years, you know, we've got we

771
00:42:38,000 --> 00:42:41,000
Speaker 2: go through evolutions. Everybody loves the shiny thing in competitions.

772
00:42:41,040 --> 00:42:43,200
Speaker 2: We will like to gravitate to the new thing as

773
00:42:43,200 --> 00:42:46,400
Speaker 2: soon as somebody does well on it. But people have

774
00:42:46,520 --> 00:42:52,359
Speaker 2: really started using pellet grills and you know, traggers for chicken. Yeah,

775
00:42:52,480 --> 00:42:55,200
Speaker 2: why do you think that's so popular? I can think

776
00:42:55,239 --> 00:42:57,200
Speaker 2: of a couple of reasons, but why why do you

777
00:42:57,239 --> 00:42:59,200
Speaker 2: think that's kind of kicking on it? Says something about

778
00:42:59,600 --> 00:43:02,719
Speaker 2: pellets cooking chicken really well, like what's the what's the

779
00:43:02,760 --> 00:43:03,200
Speaker 2: deal there?

780
00:43:03,320 --> 00:43:05,960
Speaker 4: Yeah, I don't know. For some reason, Trager's just belt

781
00:43:06,000 --> 00:43:08,040
Speaker 4: out chicken like like nobody's business.

782
00:43:09,040 --> 00:43:09,200
Speaker 1: You know.

783
00:43:09,280 --> 00:43:11,239
Speaker 4: One of the questions you've got down here is what

784
00:43:11,239 --> 00:43:13,719
Speaker 4: what's one of my favorite midweek cooks? And that is

785
00:43:13,800 --> 00:43:17,960
Speaker 4: the spatchcock chuck. You know that the skin's always perfect

786
00:43:18,760 --> 00:43:21,880
Speaker 4: and that the chicken is just moist as hell. It

787
00:43:21,960 --> 00:43:22,440
Speaker 4: really is.

788
00:43:23,840 --> 00:43:24,960
Speaker 2: But Ken.

789
00:43:26,280 --> 00:43:30,080
Speaker 4: From Barbecue Boy, I think used his Trager to cook

790
00:43:30,080 --> 00:43:34,400
Speaker 4: his lamb for smoke on the coast and ended up

791
00:43:34,480 --> 00:43:37,680
Speaker 4: coming out with the first place. So you know, stories

792
00:43:37,719 --> 00:43:40,799
Speaker 4: like that that literally sort of you know, give us

793
00:43:40,800 --> 00:43:43,600
Speaker 4: some better kudos than the comp scene.

794
00:43:43,800 --> 00:43:46,480
Speaker 2: Yeah, I mean, part of it, I'm sure is the

795
00:43:46,920 --> 00:43:51,680
Speaker 2: control element, because certainly chicken cooks tend to go hot

796
00:43:51,719 --> 00:43:53,200
Speaker 2: at the beginning, and then you've got to get the

797
00:43:53,480 --> 00:43:55,960
Speaker 2: you've got to get your pet dropped down for the

798
00:43:56,000 --> 00:43:58,360
Speaker 2: second part in com because that's when you wrap it

799
00:43:58,400 --> 00:44:00,640
Speaker 2: and if you go too hot, you split all your

800
00:44:00,680 --> 00:44:03,560
Speaker 2: skins and all this kind of stuff. So that's one

801
00:44:03,600 --> 00:44:06,560
Speaker 2: thing because I at the moment like that, it's what

802
00:44:06,640 --> 00:44:08,560
Speaker 2: we run our chicken on. We run a fan on

803
00:44:08,600 --> 00:44:11,080
Speaker 2: it so that we can drop it down real fast.

804
00:44:11,120 --> 00:44:16,200
Speaker 2: But it's quite attractive to think about potentially at some

805
00:44:16,280 --> 00:44:18,640
Speaker 2: point switching over to a pellet for the chicken because

806
00:44:18,680 --> 00:44:21,640
Speaker 2: I know, and maybe it's because the flavors are a

807
00:44:21,680 --> 00:44:23,799
Speaker 2: little bit more delicate and you can play around with

808
00:44:23,840 --> 00:44:26,480
Speaker 2: some of those wood mixes a bit more and get

809
00:44:26,480 --> 00:44:29,399
Speaker 2: a little bit more kind of like refined flavor into

810
00:44:29,480 --> 00:44:31,799
Speaker 2: your into your chicken through that smoke. So it's a

811
00:44:31,840 --> 00:44:34,840
Speaker 2: short cook, you know, that's kind of interesting. But I

812
00:44:34,840 --> 00:44:37,040
Speaker 2: think one of the things I'd been not nervous about

813
00:44:37,080 --> 00:44:40,320
Speaker 2: because I'm sure there are lots of things. But obviously

814
00:44:40,360 --> 00:44:44,000
Speaker 2: at home, your pealett grill runs off of you know,

815
00:44:44,040 --> 00:44:46,040
Speaker 2: you've got it plugged in, whether it's not an extension

816
00:44:46,160 --> 00:44:49,560
Speaker 2: or in your barbecue area an outdoor plug. A competition

817
00:44:49,760 --> 00:44:55,520
Speaker 2: they have it. There are times when the yes, it

818
00:44:55,640 --> 00:44:59,480
Speaker 2: happened to him at the last one when Tapo it happened. Yeah,

819
00:45:00,280 --> 00:45:06,560
Speaker 2: off very long, but King definitely did. Yeah. So how

820
00:45:06,640 --> 00:45:10,720
Speaker 2: easy is it to run a tragger off off grid?

821
00:45:10,880 --> 00:45:13,480
Speaker 2: Like can you run it on a sol? Is there

822
00:45:13,520 --> 00:45:15,400
Speaker 2: solar stuff that you can do for it? Is it?

823
00:45:15,440 --> 00:45:17,200
Speaker 2: Does it run? Or do you need a little jenny?

824
00:45:17,320 --> 00:45:20,040
Speaker 2: Like how how would you run it potentially if you

825
00:45:20,040 --> 00:45:20,880
Speaker 2: haven't got power?

826
00:45:21,120 --> 00:45:24,640
Speaker 4: Yeah. So, obviously working for Trager and going around and

827
00:45:24,640 --> 00:45:27,000
Speaker 4: doing a lot of demos and a lot of training

828
00:45:27,000 --> 00:45:32,080
Speaker 4: cooks outside of minor ten work has given us the

829
00:45:32,120 --> 00:45:36,760
Speaker 4: little eco Flow portable batteries that have an AC outlet

830
00:45:36,840 --> 00:45:40,440
Speaker 4: on the side. I think I'm currently using the Eco

831
00:45:40,560 --> 00:45:46,480
Speaker 4: eco Flow river Max, which has two AC outlets on

832
00:45:46,520 --> 00:45:51,000
Speaker 4: the side and that will run two traggers for twenty

833
00:45:51,040 --> 00:45:55,680
Speaker 4: four hours. Right, Yeah, so it's stupidly easy. Just plug

834
00:45:55,680 --> 00:45:58,760
Speaker 4: it in, off it goes on. Once they're up and running,

835
00:45:59,440 --> 00:46:03,399
Speaker 4: they're only drawing between thirteen and twenty watts. So once

836
00:46:03,480 --> 00:46:05,640
Speaker 4: that hot rod turns off and it's drawing about one

837
00:46:05,719 --> 00:46:08,319
Speaker 4: hundred and sixty five, then it just drops back because

838
00:46:08,520 --> 00:46:11,560
Speaker 4: all it's doing is running the motor for the auger

839
00:46:11,800 --> 00:46:13,480
Speaker 4: and the fan and the control panel.

840
00:46:16,120 --> 00:46:19,640
Speaker 1: And I was going to say I bought from J

841
00:46:19,800 --> 00:46:23,239
Speaker 1: Car Electronics. I bought a little exactly that. It's got

842
00:46:23,239 --> 00:46:27,960
Speaker 1: a DC outlet on it, and yeah, it runs. It

843
00:46:28,000 --> 00:46:31,520
Speaker 1: would run the trigger I think comfortably for about fifteen hours.

844
00:46:31,560 --> 00:46:33,040
Speaker 1: My one. It's probably not as big as the ones

845
00:46:33,080 --> 00:46:37,480
Speaker 1: you're using, but yeah, super super efficient. I actually run

846
00:46:37,520 --> 00:46:40,480
Speaker 1: all my fantasists off that as well. So yeah, it's

847
00:46:40,520 --> 00:46:41,360
Speaker 1: pretty cool.

848
00:46:42,440 --> 00:46:44,719
Speaker 2: Yeah, that's that's wicked like you because it just removes

849
00:46:44,760 --> 00:46:47,880
Speaker 2: that stress right of Oh it is my because you

850
00:46:47,880 --> 00:46:51,319
Speaker 2: know power comp can be a little bit yeah, yeah,

851
00:46:51,560 --> 00:46:54,200
Speaker 2: very little. Vin somebody just somebody has to plug a

852
00:46:54,280 --> 00:46:56,960
Speaker 2: kettling and it blows everybody's power up. That's what happened

853
00:46:56,960 --> 00:46:58,160
Speaker 2: at Mania.

854
00:46:58,320 --> 00:47:01,520
Speaker 1: I've actually lent Matty Melville battery pack for the Master

855
00:47:01,560 --> 00:47:04,640
Speaker 1: Bilt as well, and you know it runs everything. So

856
00:47:05,080 --> 00:47:07,360
Speaker 1: if you were at comp I would definitely just start

857
00:47:07,360 --> 00:47:09,920
Speaker 1: on the battery and you know, if you're going to

858
00:47:09,960 --> 00:47:11,680
Speaker 1: go to sleep with it, you know it's not going

859
00:47:11,719 --> 00:47:13,480
Speaker 1: to go off. There's going to be no power cuts,

860
00:47:13,520 --> 00:47:16,200
Speaker 1: you know, like it's yeah, just stay on the power.

861
00:47:16,800 --> 00:47:17,000
Speaker 3: Yeah.

862
00:47:17,080 --> 00:47:20,839
Speaker 4: And John actually called up the other week to ask

863
00:47:20,880 --> 00:47:23,319
Speaker 4: me have and what I use to to run the

864
00:47:23,320 --> 00:47:27,840
Speaker 4: triggers on the road. So pointed him to Lechlands that

865
00:47:27,920 --> 00:47:30,719
Speaker 4: distributed those and hopefully you'll give himself one.

866
00:47:31,920 --> 00:47:34,799
Speaker 2: Yeah, I'm pretty interested in it for for for a

867
00:47:34,840 --> 00:47:37,439
Speaker 2: competition thing, because you know some of the big US

868
00:47:37,600 --> 00:47:40,360
Speaker 2: guys who who do a lot of stuff like Sterling

869
00:47:40,400 --> 00:47:44,400
Speaker 2: Smith runs all his runs all his chicken on a

870
00:47:44,560 --> 00:47:46,960
Speaker 2: on a on a pella, and you know there are

871
00:47:46,960 --> 00:47:50,040
Speaker 2: a number of them, and it's the ease of use

872
00:47:50,600 --> 00:47:54,280
Speaker 2: is very attractive when you come to competitions. Not having

873
00:47:54,320 --> 00:47:57,319
Speaker 2: to worry about three different things that could go wrong

874
00:47:57,360 --> 00:48:00,560
Speaker 2: on that particular pit, why everything could grow into a whole.

875
00:48:02,080 --> 00:48:04,120
Speaker 1: The other the other thing I did actually on the

876
00:48:04,160 --> 00:48:06,880
Speaker 1: weekend I had another one of those mammoth all day classes.

877
00:48:06,920 --> 00:48:09,680
Speaker 1: Graham and I actually did a beef shint on it.

878
00:48:10,920 --> 00:48:14,080
Speaker 1: And what was really good was the height of it

879
00:48:14,200 --> 00:48:16,920
Speaker 1: of the internal chamber, because I actually could have the

880
00:48:17,040 --> 00:48:19,160
Speaker 1: you know, the shint standing up in there with a

881
00:48:19,239 --> 00:48:23,480
Speaker 1: sort of rendering marrot. But again, yeah, it cooked it perfectly,

882
00:48:24,440 --> 00:48:28,279
Speaker 1: you know. So yeah, Alex, I think it's definitely something

883
00:48:28,280 --> 00:48:29,840
Speaker 1: you should experiment with in the future.

884
00:48:29,960 --> 00:48:32,719
Speaker 4: Maybe maybe maybe the next compy go so I'll look

885
00:48:32,760 --> 00:48:35,439
Speaker 4: at drop and you went off to you, well.

886
00:48:35,400 --> 00:48:37,040
Speaker 2: Let's let's have a look at it. Let's have a thing.

887
00:48:37,080 --> 00:48:41,880
Speaker 2: But you mentioned, you mentioned that you'd actually bought a

888
00:48:42,000 --> 00:48:46,719
Speaker 2: Trager before you started working for Trager with the AA five.

889
00:48:47,120 --> 00:48:50,080
Speaker 2: Is that still your at home pit or have you

890
00:48:51,280 --> 00:48:53,799
Speaker 2: have you managed to upgrade yourself?

891
00:48:56,680 --> 00:49:00,440
Speaker 4: Yeah, yeah, no, I definitely have. So I ended up

892
00:49:00,480 --> 00:49:02,839
Speaker 4: selling that eight eighty five because I didn't see any

893
00:49:02,920 --> 00:49:05,880
Speaker 4: point and keeping it around anymore when I've got multiple

894
00:49:05,880 --> 00:49:08,759
Speaker 4: to play with at home. But I managed to top

895
00:49:08,800 --> 00:49:12,000
Speaker 4: the boss and to sending up the new Timberlin XL.

896
00:49:12,160 --> 00:49:15,160
Speaker 4: So that's the big beastie that's sitting up on the

897
00:49:15,600 --> 00:49:16,120
Speaker 4: on the deck.

898
00:49:18,080 --> 00:49:20,120
Speaker 2: What's the size of the Excel. I mean, you know,

899
00:49:20,200 --> 00:49:22,160
Speaker 2: I assume it's big. It's called the EXL for a start,

900
00:49:22,239 --> 00:49:25,759
Speaker 2: but yeah, what's the capacity like it?

901
00:49:25,840 --> 00:49:26,400
Speaker 4: It's annoying.

902
00:49:26,560 --> 00:49:27,760
Speaker 1: It's annoyingly big.

903
00:49:28,440 --> 00:49:32,640
Speaker 4: Something like there's something like fourteen chickens that you can

904
00:49:32,680 --> 00:49:35,719
Speaker 4: fit in there. If you get to the Trigger website

905
00:49:36,280 --> 00:49:39,960
Speaker 4: you can actually view drill capacity by the amount of

906
00:49:40,000 --> 00:49:41,800
Speaker 4: proteins that you didn can fit in it at the

907
00:49:41,840 --> 00:49:45,719
Speaker 4: same time. But yeah, it's massive. I did. I did

908
00:49:45,880 --> 00:49:51,279
Speaker 4: six Mapari Meats lamb shoulders last week to do pulled

909
00:49:51,400 --> 00:49:55,200
Speaker 4: lamb tacos for the for the loan service at the

910
00:49:55,320 --> 00:49:59,200
Speaker 4: Minor ten road show we've just finished doing and six

911
00:49:59,280 --> 00:50:01,680
Speaker 4: of them fitted in absolutely no problem.

912
00:50:02,760 --> 00:50:04,359
Speaker 2: Yeah. I was going to say, if you can get

913
00:50:04,400 --> 00:50:06,279
Speaker 2: that many chickens in, I mean, I know how big

914
00:50:06,360 --> 00:50:08,839
Speaker 2: those lamb I know those how big those lamb shoulders are.

915
00:50:08,920 --> 00:50:11,680
Speaker 2: I've been like, yeah, six of them. You've probably been going,

916
00:50:11,719 --> 00:50:12,480
Speaker 2: what else would we put it in?

917
00:50:12,600 --> 00:50:17,359
Speaker 4: Yeah, yeah, there's a crazy amount of capacity, way more

918
00:50:17,400 --> 00:50:19,960
Speaker 4: than I need. But you know that is why I

919
00:50:20,000 --> 00:50:20,760
Speaker 4: have the big Boy.

920
00:50:22,520 --> 00:50:23,400
Speaker 2: The Chucks.

921
00:50:23,440 --> 00:50:26,600
Speaker 1: The chicks is a good one. But I was I

922
00:50:26,719 --> 00:50:29,279
Speaker 1: was actually just thinking that on my one, which is

923
00:50:29,320 --> 00:50:31,680
Speaker 1: the size down from that, you can fit a good

924
00:50:31,800 --> 00:50:35,759
Speaker 1: seven kilo brisket on each level, and then on your

925
00:50:35,800 --> 00:50:38,120
Speaker 1: one you could probably do a brisket on each level

926
00:50:38,280 --> 00:50:42,040
Speaker 1: and maybe even a pork butt next to it, right, Yeah,

927
00:50:42,080 --> 00:50:44,200
Speaker 1: so you could probably have three pork butts and three

928
00:50:44,800 --> 00:50:47,000
Speaker 1: seven or eight kilo briskets side by side of it.

929
00:50:47,120 --> 00:50:49,799
Speaker 1: So that's a big, big bit of real estate.

930
00:50:50,280 --> 00:50:50,520
Speaker 3: Yeah.

931
00:50:51,239 --> 00:50:55,080
Speaker 4: Down on the garage though, I also have a Pro

932
00:50:55,239 --> 00:50:58,840
Speaker 4: seven eighty and at eight five and Ironwood Exile, so

933
00:51:00,239 --> 00:51:03,480
Speaker 4: maybe sometimes So, Noel, we should catch up and do

934
00:51:03,640 --> 00:51:07,040
Speaker 4: that side by side test on each model.

935
00:51:08,120 --> 00:51:10,080
Speaker 1: That's definitely going to happen. I'm looking forward to that.

936
00:51:10,760 --> 00:51:17,760
Speaker 2: Well, I only need to cook twelve chicken thighs, probably

937
00:51:17,840 --> 00:51:20,880
Speaker 2: don't need the timber Line Excel for that.

938
00:51:22,239 --> 00:51:25,000
Speaker 4: Down at the home show, we had the Ironwood Excel.

939
00:51:25,719 --> 00:51:31,680
Speaker 4: I had it loaded up with lamb shoulder, wholly of

940
00:51:31,760 --> 00:51:36,360
Speaker 4: chicken wings, you know, just for samples, some lamb ribs

941
00:51:36,560 --> 00:51:40,600
Speaker 4: and then try It was the home show that Troy

942
00:51:40,680 --> 00:51:44,080
Speaker 4: came along and he wanted to put his chicken thighs

943
00:51:44,120 --> 00:51:47,480
Speaker 4: in for the ancillary cook for the little comple that

944
00:51:47,520 --> 00:51:49,440
Speaker 4: they had down there, so that got cooked in it

945
00:51:49,520 --> 00:51:49,839
Speaker 4: as well.

946
00:51:52,920 --> 00:51:55,400
Speaker 2: Well. I want to get to our quick fires, but

947
00:51:55,520 --> 00:51:57,080
Speaker 2: I do actually want to talk a little bit more

948
00:51:57,120 --> 00:51:59,239
Speaker 2: about that spatch cock chicken. I want you to give

949
00:51:59,320 --> 00:52:01,320
Speaker 2: us a little bit of a undown of the of

950
00:52:01,440 --> 00:52:04,120
Speaker 2: your technique for that and how exactly what are you

951
00:52:04,200 --> 00:52:07,160
Speaker 2: finishing it with them, because I'm always interested to hear

952
00:52:07,280 --> 00:52:10,320
Speaker 2: how people do their their recipes for their favorite cooks.

953
00:52:10,600 --> 00:52:12,800
Speaker 4: Well, you know, we're just with it being a little

954
00:52:12,880 --> 00:52:16,040
Speaker 4: at home cook. I don't go you know, to too

955
00:52:16,080 --> 00:52:18,360
Speaker 4: hard cold with coll with it. There's no there's no

956
00:52:18,560 --> 00:52:22,240
Speaker 4: bride or anything like that. Basically, just cut the backbone

957
00:52:22,239 --> 00:52:25,960
Speaker 4: out of it, flatten it down, and then I use

958
00:52:26,560 --> 00:52:29,960
Speaker 4: a combination of the Tragger anything rub which is Tragger's

959
00:52:29,960 --> 00:52:34,080
Speaker 4: answer to SPG essentially, and the pork and poultry so

960
00:52:34,400 --> 00:52:38,480
Speaker 4: that on both sides. Put that in at four point

961
00:52:38,480 --> 00:52:41,920
Speaker 4: fifty and just let it run through for about thirty

962
00:52:41,960 --> 00:52:44,880
Speaker 4: five forty minutes and then base the skin with butter

963
00:52:46,160 --> 00:52:48,000
Speaker 4: and then let it let it right through to a

964
00:52:48,080 --> 00:52:51,200
Speaker 4: but you know, one five, and then take it off

965
00:52:51,239 --> 00:52:54,440
Speaker 4: and let it rest up to that that So I

966
00:52:54,640 --> 00:52:57,359
Speaker 4: like chicken run that one sixty mark. I think if

967
00:52:57,360 --> 00:53:01,600
Speaker 4: I take it to the one one six five that

968
00:53:01,680 --> 00:53:04,560
Speaker 4: it turns out just a little bit dry. So yeah,

969
00:53:04,680 --> 00:53:06,680
Speaker 4: like my chicken just touch under.

970
00:53:07,120 --> 00:53:12,040
Speaker 1: You know you like to live dangerously, Yeah, I love it.

971
00:53:14,360 --> 00:53:17,200
Speaker 2: That's it. There is no, but there is evidence which

972
00:53:17,280 --> 00:53:20,560
Speaker 2: says even if you even if it never get I

973
00:53:20,640 --> 00:53:22,920
Speaker 2: think that I'm going to get corrected. I'm sure, but

974
00:53:24,440 --> 00:53:27,920
Speaker 2: I'm pretty sure. I've seen that you can even get

975
00:53:27,960 --> 00:53:31,880
Speaker 2: away with it being above I think it's one fifty

976
00:53:32,000 --> 00:53:34,759
Speaker 2: five and never actually getting to the one sixty five.

977
00:53:34,840 --> 00:53:36,319
Speaker 2: But as long as you've had it at a long

978
00:53:36,440 --> 00:53:39,960
Speaker 2: enough temperature, long enough time at that temp, it will

979
00:53:40,000 --> 00:53:45,480
Speaker 2: still kill it. Yeah, so you can, but you have

980
00:53:45,600 --> 00:53:47,880
Speaker 2: to know what you're doing, and I'm not advocating anybody

981
00:53:47,920 --> 00:53:49,719
Speaker 2: to do that. You should look it to a safe temperature.

982
00:53:50,400 --> 00:53:52,560
Speaker 1: I'm going to dig out an Instagram channel and send

983
00:53:52,600 --> 00:53:54,160
Speaker 1: it to you both a bit later. But there's a

984
00:53:54,200 --> 00:53:58,080
Speaker 1: guy that's been eating chicken. I think it's consecutively for

985
00:53:58,160 --> 00:54:02,319
Speaker 1: about seventy days, raw chicken. He just sinks his teeth

986
00:54:02,360 --> 00:54:05,160
Speaker 1: into a breast of all chicken and eats it. And

987
00:54:05,320 --> 00:54:09,520
Speaker 1: he still hasn't got food, isn't he? Which is crazy?

988
00:54:10,760 --> 00:54:11,800
Speaker 2: Where is he in America?

989
00:54:12,480 --> 00:54:12,920
Speaker 4: I think? So?

990
00:54:13,120 --> 00:54:16,319
Speaker 2: Yeah, that's he's taken his life into his own hands.

991
00:54:16,360 --> 00:54:19,560
Speaker 2: I've seen their I've seen their food supply chain, like

992
00:54:19,719 --> 00:54:23,240
Speaker 2: cleanliness and things. It's horrendous. But I know in Japan.

993
00:54:23,400 --> 00:54:29,800
Speaker 2: They've got no they've got no salmonella in their chickens. Chickenshimi.

994
00:54:29,960 --> 00:54:33,880
Speaker 4: Yeah it works, Yeah, no, things will pass on the.

995
00:54:36,760 --> 00:54:38,200
Speaker 1: I'll give it a go I'll give it a go on.

996
00:54:38,560 --> 00:54:38,799
Speaker 4: Yeah.

997
00:54:40,200 --> 00:54:46,920
Speaker 2: I do you sauce your chicken gram or do you

998
00:54:47,200 --> 00:54:51,080
Speaker 2: prefer it just with no sauce? Use glazing it.

999
00:54:51,200 --> 00:54:54,920
Speaker 4: I prefer to keep the integrity of the skin and

1000
00:54:55,320 --> 00:54:59,640
Speaker 4: not blaze it. You can always do it in there afterwards,

1001
00:55:00,760 --> 00:55:02,960
Speaker 4: you know. I've done both, But yeah, I prefer crispy

1002
00:55:03,040 --> 00:55:05,640
Speaker 4: skin rather than you know, it's sitting there and it

1003
00:55:05,680 --> 00:55:09,320
Speaker 4: becomes just that little bit a little bit silly. But

1004
00:55:09,840 --> 00:55:14,320
Speaker 4: even when I served wings at Demos, I used to

1005
00:55:14,600 --> 00:55:16,200
Speaker 4: glaze them up and put them back in for the

1006
00:55:16,520 --> 00:55:21,439
Speaker 4: source attack up. But I've since sally putting the sauce

1007
00:55:21,480 --> 00:55:23,800
Speaker 4: on the side, and people can you know, just dunker

1008
00:55:24,360 --> 00:55:26,880
Speaker 4: dunk a wing in in that way, they're getting the

1009
00:55:27,719 --> 00:55:30,920
Speaker 4: full experience, you know, nice and fresh.

1010
00:55:31,640 --> 00:55:33,120
Speaker 2: I think it's tide to turn up the heat, gets

1011
00:55:33,160 --> 00:55:34,960
Speaker 2: some quick fires. But before we do that, I'm going

1012
00:55:35,000 --> 00:55:39,239
Speaker 2: to quick fire some ads over in your ears. All right,

1013
00:55:39,960 --> 00:55:42,640
Speaker 2: turn the heat up. I want to I wanna get

1014
00:55:42,640 --> 00:55:46,080
Speaker 2: a little bit, a little bit personal, get under the

1015
00:55:46,160 --> 00:55:49,360
Speaker 2: skin of growing from trago with the let the listeners

1016
00:55:49,440 --> 00:55:51,879
Speaker 2: really into your life a little bit. Let's kick it off.

1017
00:55:52,520 --> 00:55:54,560
Speaker 2: What is the strangest thing you've ever eaten?

1018
00:55:55,680 --> 00:56:00,560
Speaker 4: So? Unlike Chris who you had on last week that

1019
00:56:00,680 --> 00:56:03,440
Speaker 4: said he's from the UK and loves afel, I am

1020
00:56:03,480 --> 00:56:08,120
Speaker 4: also from the UK and do not like affl and

1021
00:56:08,200 --> 00:56:11,600
Speaker 4: I tend not to, you know, get to adventurers with

1022
00:56:12,480 --> 00:56:14,759
Speaker 4: with any things, you know, like like Ken does. But

1023
00:56:16,400 --> 00:56:20,279
Speaker 4: being Scottish, I do love hagers and I do love

1024
00:56:20,360 --> 00:56:22,360
Speaker 4: black pudding, which you know, as you know, it is

1025
00:56:22,400 --> 00:56:25,880
Speaker 4: blood blood sausage, so I know, like I guess, as

1026
00:56:25,920 --> 00:56:27,799
Speaker 4: long as it's covered in you know, a whole heap

1027
00:56:27,840 --> 00:56:30,560
Speaker 4: of herbs and spices that I'm okay.

1028
00:56:32,560 --> 00:56:33,440
Speaker 2: I love black pudding.

1029
00:56:33,920 --> 00:56:35,799
Speaker 1: I love black pudding. Have you had them at PARI

1030
00:56:35,880 --> 00:56:36,600
Speaker 1: mixed black pudding?

1031
00:56:36,760 --> 00:56:37,160
Speaker 4: Not yet?

1032
00:56:37,239 --> 00:56:41,080
Speaker 1: No, totally shit, it's amazing. Sorry that was one of

1033
00:56:41,160 --> 00:56:45,080
Speaker 1: my recent I've meant to actually tell more people about that,

1034
00:56:45,200 --> 00:56:46,200
Speaker 1: but yeah, it's incredible.

1035
00:56:46,520 --> 00:56:47,719
Speaker 2: Yeah, I'm going to get I'm going to get some.

1036
00:56:47,840 --> 00:56:49,680
Speaker 2: I love black pudding. I like white pudding as well.

1037
00:56:50,480 --> 00:56:54,400
Speaker 2: White pudding you know what I mean, it's not very

1038
00:56:54,440 --> 00:56:54,719
Speaker 2: good for you.

1039
00:56:55,760 --> 00:57:01,399
Speaker 4: Yeah, I actually saw a Scottish TV ship. I don't

1040
00:57:01,440 --> 00:57:05,440
Speaker 4: know if you know Nick Nairn. Yep, there was an

1041
00:57:05,480 --> 00:57:08,280
Speaker 4: episode years ago where he was up in the Scottish

1042
00:57:08,320 --> 00:57:11,879
Speaker 4: Highlands and he got taken to a place whether we're

1043
00:57:11,920 --> 00:57:16,760
Speaker 4: making traditional black pudding and when the blood went into

1044
00:57:16,880 --> 00:57:20,840
Speaker 4: the mix, he just turned this pale shade of white.

1045
00:57:22,360 --> 00:57:25,680
Speaker 4: So yeah, pretty funny stuff.

1046
00:57:27,040 --> 00:57:29,560
Speaker 1: There's definitely confronting watching it being made, but god, it

1047
00:57:29,640 --> 00:57:30,080
Speaker 1: tastes good.

1048
00:57:33,760 --> 00:57:33,960
Speaker 4: Right.

1049
00:57:34,480 --> 00:57:36,920
Speaker 1: What album would you listen to if you could only

1050
00:57:37,000 --> 00:57:38,640
Speaker 1: listen to one album for the rest of your life.

1051
00:57:39,240 --> 00:57:44,360
Speaker 2: No cheating here, because Chris George cheating. Hell, he said

1052
00:57:44,400 --> 00:57:47,680
Speaker 2: a Spotify playlist that is not a single album, like

1053
00:57:47,760 --> 00:57:49,320
Speaker 2: we're going to see it. We're going to be stricter

1054
00:57:49,480 --> 00:57:50,760
Speaker 2: now from from there on it.

1055
00:57:50,920 --> 00:57:55,000
Speaker 4: Yeah, so that, I mean, there's numerous albums that I

1056
00:57:55,080 --> 00:57:58,200
Speaker 4: can listen to from start to finish and just love

1057
00:57:58,320 --> 00:58:02,320
Speaker 4: every song on that album. But you know, if I

1058
00:58:02,440 --> 00:58:04,520
Speaker 4: was going to choose one, just one to listen to,

1059
00:58:06,640 --> 00:58:09,480
Speaker 4: we'd have to be something that we thrashed in a

1060
00:58:09,640 --> 00:58:14,960
Speaker 4: younger years, and that would be the band Corn and

1061
00:58:15,080 --> 00:58:17,000
Speaker 4: the album Follow the Leader.

1062
00:58:17,720 --> 00:58:21,440
Speaker 2: Yes, I'm a huge fan of Corn. That follow the

1063
00:58:21,520 --> 00:58:26,960
Speaker 2: Leader album came out in nineteen ninety nine and I

1064
00:58:27,200 --> 00:58:29,200
Speaker 2: was in I was living in the States as a

1065
00:58:29,400 --> 00:58:32,560
Speaker 2: third year student in the university and the States over

1066
00:58:32,640 --> 00:58:33,720
Speaker 2: there a junior.

1067
00:58:34,280 --> 00:58:34,360
Speaker 3: And.

1068
00:58:36,040 --> 00:58:38,840
Speaker 2: That in living in LA When the album came out,

1069
00:58:39,000 --> 00:58:42,080
Speaker 2: it was amazing. It's a great album. That's a good album.

1070
00:58:42,120 --> 00:58:44,920
Speaker 1: I like it. I think you have to post that

1071
00:58:45,000 --> 00:58:46,560
Speaker 1: on the page. Mate, Well.

1072
00:58:48,120 --> 00:58:51,840
Speaker 2: Tech si tech. All right, here we go, as somebody

1073
00:58:51,920 --> 00:58:54,640
Speaker 2: who works for a barbecue company, I expect something here.

1074
00:58:55,600 --> 00:58:58,760
Speaker 2: What was your most useless barbecue purchase?

1075
00:59:00,160 --> 00:59:04,720
Speaker 4: Know that I have a most useless one, but definitely

1076
00:59:04,800 --> 00:59:09,400
Speaker 4: the one that that was use used the least was

1077
00:59:09,640 --> 00:59:12,160
Speaker 4: my injector. You know, there are one that looks like

1078
00:59:12,240 --> 00:59:19,360
Speaker 4: the culking gun. I bought it ages ago, and I

1079
00:59:19,520 --> 00:59:21,520
Speaker 4: just sat on the shelf and sat on the shelf

1080
00:59:22,320 --> 00:59:26,520
Speaker 4: up until I started doing that root practice for Craig's

1081
00:59:26,600 --> 00:59:30,080
Speaker 4: amateur comp down in Tarianaki, and then it got a

1082
00:59:30,200 --> 00:59:33,200
Speaker 4: hiding and I got a bit more comfortable with, you know, injecting,

1083
00:59:34,200 --> 00:59:36,400
Speaker 4: and yeah, so it definitely gets more use now than

1084
00:59:36,480 --> 00:59:40,920
Speaker 4: it did. I'm kicking myself and not starting earlier.

1085
00:59:41,600 --> 00:59:44,360
Speaker 1: To be fair, if you're not competing, it is pretty useless.

1086
00:59:44,480 --> 00:59:45,520
Speaker 4: Yeah, you know what I mean.

1087
00:59:46,480 --> 00:59:51,520
Speaker 1: Yeah, it's yeah, yeah, fair enough, right, always dig deep here, mate,

1088
00:59:52,280 --> 00:59:55,000
Speaker 1: what is your guilty pleasure? And it does not have

1089
00:59:55,120 --> 00:59:55,920
Speaker 1: to be barbecue?

1090
00:59:56,920 --> 00:59:57,480
Speaker 2: There was a laugh.

1091
00:59:59,480 --> 01:00:00,560
Speaker 1: There's definitely one there.

1092
01:00:00,640 --> 01:00:03,280
Speaker 4: Yeah, there is a story here. So my partner Courtney

1093
01:00:04,280 --> 01:00:09,280
Speaker 4: as a sucker for the trashy reality TV. You know,

1094
01:00:09,440 --> 01:00:13,840
Speaker 4: I'm talking like the Haswives of New York and Jersey

1095
01:00:13,920 --> 01:00:16,320
Speaker 4: Shore and not not not so much that the Love

1096
01:00:16,400 --> 01:00:19,880
Speaker 4: Islands and stuff, but there's there's one where it follows

1097
01:00:20,120 --> 01:00:24,320
Speaker 4: the the boat staff on some super yacht. Ah, yeah,

1098
01:00:25,240 --> 01:00:26,480
Speaker 4: deck below deck.

1099
01:00:27,000 --> 01:00:27,160
Speaker 1: You know.

1100
01:00:29,280 --> 01:00:31,120
Speaker 2: I love how he pretended that he didn't know.

1101
01:00:33,440 --> 01:00:33,640
Speaker 4: Mate.

1102
01:00:33,680 --> 01:00:35,560
Speaker 1: We all we all know what we all know what

1103
01:00:35,680 --> 01:00:37,640
Speaker 1: it is. We're all on it sucking up.

1104
01:00:39,400 --> 01:00:42,400
Speaker 4: Definitely one of those partners that you know, starts off

1105
01:00:42,880 --> 01:00:45,520
Speaker 4: uninterested in new poke your head in every five minutes,

1106
01:00:45,760 --> 01:00:48,800
Speaker 4: see what's going on, and then you know, halfnar into it,

1107
01:00:48,840 --> 01:00:50,960
Speaker 4: you're you're completely utterly invested.

1108
01:00:51,120 --> 01:00:55,080
Speaker 1: So yeah, there's no shame in that. I've got a

1109
01:00:55,160 --> 01:00:59,840
Speaker 1: teenage daughter. I've got a teenage daughter, mate, and yeah

1110
01:00:59,880 --> 01:01:02,439
Speaker 1: I watched them very random stuff with her. So yeah,

1111
01:01:02,520 --> 01:01:04,400
Speaker 1: no shame in that. No shame in that, I.

1112
01:01:04,400 --> 01:01:06,440
Speaker 2: Said right at the start when we started doing that

1113
01:01:06,560 --> 01:01:11,760
Speaker 2: question that mine was always Jersey Shore, Jersey. Sure, And

1114
01:01:11,920 --> 01:01:14,400
Speaker 2: I just tried to watch on I can't remember what

1115
01:01:14,600 --> 01:01:19,040
Speaker 2: service it's on, but there's one called like Secret Lives

1116
01:01:19,080 --> 01:01:27,800
Speaker 2: of Mormon Wives, you PERFANCT. Do you know what I managed?

1117
01:01:28,160 --> 01:01:30,680
Speaker 2: I managed twenty minutes and I had to start. I

1118
01:01:30,760 --> 01:01:32,920
Speaker 2: was just like, no, this one is below even me.

1119
01:01:33,520 --> 01:01:37,200
Speaker 2: I couldn't do it. But I appreciate that answer a

1120
01:01:37,480 --> 01:01:38,880
Speaker 2: bit of reality TV.

1121
01:01:38,840 --> 01:01:41,160
Speaker 1: Too, since we're confessing mine's love Island.

1122
01:01:41,160 --> 01:01:42,480
Speaker 2: All right, yeah, there you go.

1123
01:01:44,480 --> 01:01:47,440
Speaker 4: With a gladda.

1124
01:01:47,480 --> 01:01:56,400
Speaker 2: There you go there Colada as well. Graham, what keeps

1125
01:01:56,480 --> 01:01:57,120
Speaker 2: you sane?

1126
01:01:58,200 --> 01:02:00,320
Speaker 4: Well, I guess there's you have to do with the

1127
01:02:01,160 --> 01:02:04,520
Speaker 4: woman that you have in your life. So I'm quite

1128
01:02:04,600 --> 01:02:08,160
Speaker 4: quite glad that I've got a really, really good one

1129
01:02:10,000 --> 01:02:13,080
Speaker 4: at home with me. But you know, I think your

1130
01:02:13,160 --> 01:02:17,760
Speaker 4: life cat's busy. Sometimes you forget to put that time

1131
01:02:17,840 --> 01:02:21,560
Speaker 4: aside to look after yourself, you know, catching up with friends.

1132
01:02:22,560 --> 01:02:24,960
Speaker 4: I know Simon and Steve and I catch up everyone

1133
01:02:24,960 --> 01:02:30,800
Speaker 4: and again for dinner, and quite interesting. When I did

1134
01:02:30,880 --> 01:02:34,720
Speaker 4: that master class with you, Noel, it wasn't until after

1135
01:02:34,800 --> 01:02:38,120
Speaker 4: I had left that I was driving home and I

1136
01:02:38,240 --> 01:02:40,600
Speaker 4: was like man, you know, actually I really needed that,

1137
01:02:41,280 --> 01:02:44,240
Speaker 4: you know, just some some time and you know, a

1138
01:02:44,280 --> 01:02:48,080
Speaker 4: bunch of lads run some barbecues and meeting. You're having

1139
01:02:48,080 --> 01:02:51,439
Speaker 4: a few drinks and a few loaves. Yeah, talking chat.

1140
01:02:52,960 --> 01:02:55,760
Speaker 4: So yeah, I don't know for anyone. I guess that's

1141
01:02:55,800 --> 01:02:58,240
Speaker 4: been on the fence a bit doing one of your classes.

1142
01:02:58,360 --> 01:03:01,000
Speaker 4: All you're going to get a lot more value out

1143
01:03:01,040 --> 01:03:03,160
Speaker 4: of it than just you know, some barbecue tips.

1144
01:03:04,280 --> 01:03:05,720
Speaker 1: Thank you, Matte. And yeah, a lot of people have

1145
01:03:05,800 --> 01:03:07,960
Speaker 1: said that. Actually I had a guy after the last

1146
01:03:07,960 --> 01:03:09,440
Speaker 1: one actually say he.

1147
01:03:09,600 --> 01:03:10,440
Speaker 2: Really needed the.

1148
01:03:12,240 --> 01:03:15,360
Speaker 1: Neutral space. Yeah, and just to meet some other like

1149
01:03:15,440 --> 01:03:18,560
Speaker 1: minded people, you know, and yeah, that makes it all

1150
01:03:18,560 --> 01:03:20,800
Speaker 1: worthwhile for me, you know, like the learning's part of it.

1151
01:03:20,920 --> 01:03:23,240
Speaker 1: But yeah, if there's a sort of mental health aspect

1152
01:03:23,280 --> 01:03:24,680
Speaker 1: to it as well, which I think there is for

1153
01:03:24,760 --> 01:03:27,439
Speaker 1: a lot of them, you know, it's it's awesome. So yeah,

1154
01:03:27,480 --> 01:03:29,000
Speaker 1: I appreciate that. That's really good.

1155
01:03:29,800 --> 01:03:34,439
Speaker 2: Well, Graham, you survived. You survived, Barbecue Base. The only

1156
01:03:34,560 --> 01:03:36,680
Speaker 2: thing left to ask you is where can people keep

1157
01:03:36,760 --> 01:03:39,160
Speaker 2: up with you or trager online? Like where should they

1158
01:03:39,200 --> 01:03:41,160
Speaker 2: be going following and doing all that kind of stuff.

1159
01:03:41,280 --> 01:03:45,200
Speaker 4: Yeah, so we have the trager in z Instagram page

1160
01:03:45,680 --> 01:03:49,360
Speaker 4: and on Facebook it's Trager Grills in Z. We've also

1161
01:03:49,440 --> 01:03:52,520
Speaker 4: got a Mina in Z Instagram page up as well,

1162
01:03:53,360 --> 01:03:56,640
Speaker 4: and I'm just at Graham from Trager. I figured that

1163
01:03:56,800 --> 01:04:01,280
Speaker 4: was going to be the easiest way, easiest handle, and

1164
01:04:01,480 --> 01:04:02,080
Speaker 4: just to run with it.

1165
01:04:03,640 --> 01:04:06,040
Speaker 2: There we go, there we go. Well, thank you very

1166
01:04:06,120 --> 01:04:08,240
Speaker 2: much for joining us spending some time as Graham. We

1167
01:04:08,280 --> 01:04:11,400
Speaker 2: always appreciate that. And you know, I learned some things.

1168
01:04:11,520 --> 01:04:13,640
Speaker 2: I had no idea you were Scottish, so there you go.

1169
01:04:14,640 --> 01:04:17,880
Speaker 2: You don't sound Scottish at all, so that's unlike some

1170
01:04:17,960 --> 01:04:19,920
Speaker 2: of the Scottish people who've moved here and in their

1171
01:04:20,000 --> 01:04:22,920
Speaker 2: time they sound very Scottish. Still, you sound very New Zealandish.

1172
01:04:23,520 --> 01:04:25,880
Speaker 2: So I learned something. But we loved having you here.

1173
01:04:26,840 --> 01:04:30,120
Speaker 2: We're definitely going to see you around and I'm going

1174
01:04:30,200 --> 01:04:34,480
Speaker 2: to be talked to you about that chicken cooker. But guys,

1175
01:04:34,600 --> 01:04:37,840
Speaker 2: that is it for another episode of Barbecue Bass. Thank

1176
01:04:37,920 --> 01:04:40,240
Speaker 2: you for stopping by and lending us your ears. Okay,

1177
01:04:40,320 --> 01:04:43,160
Speaker 2: you know the drill. Hit that subscribe button wherever you're

1178
01:04:43,400 --> 01:04:46,240
Speaker 2: listening to this show right now, never miss an episode,

1179
01:04:46,320 --> 01:04:49,880
Speaker 2: and if you're following socials, then thank you. If you're not.

1180
01:04:50,120 --> 01:04:53,560
Speaker 2: It's barbecue based and Z on Facebook and just barbecue

1181
01:04:53,600 --> 01:04:56,439
Speaker 2: Base on Insta. If you want to keep up with NOL,

1182
01:04:56,760 --> 01:05:00,600
Speaker 2: he's meet Mathia Collective on every social platform own to man.

1183
01:05:01,120 --> 01:05:04,560
Speaker 2: And you can get behind those meaty curtains at Meetmatthea

1184
01:05:04,640 --> 01:05:08,200
Speaker 2: Collective dot com and delve into the murky depths of

1185
01:05:08,280 --> 01:05:12,080
Speaker 2: that brain of his by paying a small monthly sum

1186
01:05:13,280 --> 01:05:14,960
Speaker 2: and to keep up with me on social media. It's

1187
01:05:14,960 --> 01:05:18,680
Speaker 2: bad beginnings barbecue on Facebook and Insta, So come on

1188
01:05:18,760 --> 01:05:21,800
Speaker 2: back next time when we'll have more great barbecue chat, tips,

1189
01:05:21,920 --> 01:05:24,360
Speaker 2: tricks and guests on Barbecue Base