1
00:00:06,720 --> 00:00:09,320
Speaker 1: Hey, it's Bill Purvis with Chicken four Barbecue and you're

2
00:00:09,360 --> 00:00:34,360
Speaker 1: listening to the Barbecue Base. Hello, and welcome back to

3
00:00:34,440 --> 00:00:37,040
Speaker 1: Barbecue based the podcast for those that love him low

4
00:00:37,159 --> 00:00:41,440
Speaker 1: and slow in their lives. I'm Alex Lawson, captain of

5
00:00:41,479 --> 00:00:46,279
Speaker 1: the Beginning's barbecue team and your esteemed host, and as ever,

6
00:00:46,560 --> 00:00:49,960
Speaker 1: I'm joined by my trustee co host, a man that,

7
00:00:50,040 --> 00:00:52,760
Speaker 1: though he has a South African partner, a lovely Heather,

8
00:00:53,520 --> 00:00:56,040
Speaker 1: would never stoop so low as to fly an A

9
00:00:56,240 --> 00:01:00,400
Speaker 1: three eighty directly through the Harker. He might bribe through

10
00:01:00,400 --> 00:01:02,960
Speaker 1: it or smoke a brisket, but never fly a jet.

11
00:01:04,360 --> 00:01:09,880
Speaker 1: It's the King of kickle, the underlord of the cotton body,

12
00:01:11,040 --> 00:01:17,160
Speaker 1: and the prints of the pan and cook barbecue Jesus himself. Noel, Noel,

13
00:01:17,200 --> 00:01:18,040
Speaker 1: how's it going.

14
00:01:19,040 --> 00:01:19,839
Speaker 2: I'm excellent?

15
00:01:20,000 --> 00:01:20,640
Speaker 3: How are you?

16
00:01:21,120 --> 00:01:24,760
Speaker 1: I am good? Thanks? That was my pronunciation of any.

17
00:01:24,600 --> 00:01:27,840
Speaker 2: Of those pretty average, mate. I think about that.

18
00:01:27,959 --> 00:01:33,160
Speaker 1: Yeah, I would have thought what an intro ver? Sure

19
00:01:33,160 --> 00:01:35,800
Speaker 1: with the three it wasn't a little bit, wasn't. Well

20
00:01:35,880 --> 00:01:37,560
Speaker 1: people people lose their ship over it.

21
00:01:37,640 --> 00:01:40,560
Speaker 2: But a few controversial things in the game as well.

22
00:01:40,840 --> 00:01:42,000
Speaker 1: I don't know. I didn't watch it.

23
00:01:42,319 --> 00:01:42,880
Speaker 3: I did not.

24
00:01:43,560 --> 00:01:45,880
Speaker 2: There was moaning about you know, the time o' clock

25
00:01:45,920 --> 00:01:49,160
Speaker 2: on the conversions. You know, like All Black's got given

26
00:01:49,160 --> 00:01:52,639
Speaker 2: a bit of leeway two seconds South Africans got pinged

27
00:01:52,640 --> 00:01:52,880
Speaker 2: for it.

28
00:01:52,960 --> 00:01:53,160
Speaker 3: You know.

29
00:01:53,200 --> 00:01:56,520
Speaker 2: There was lots of argie bargie. But mate, they played well.

30
00:01:56,600 --> 00:01:59,040
Speaker 1: They wouldn't have liked that.

31
00:01:59,040 --> 00:02:01,120
Speaker 2: That's what happens when you you steal the backs coach

32
00:02:01,160 --> 00:02:03,480
Speaker 2: from the All Blacks, mate, and you start playing proper rugby.

33
00:02:03,520 --> 00:02:06,440
Speaker 1: You see, there you go, there you go. You're more

34
00:02:06,480 --> 00:02:09,760
Speaker 1: keyed in than I am at the moment. I'm more

35
00:02:09,800 --> 00:02:11,720
Speaker 1: in my football right now. So there you go. I'm

36
00:02:11,720 --> 00:02:15,680
Speaker 1: back in the Premier Premier League. Yeah, I see Tottenham

37
00:02:15,680 --> 00:02:16,280
Speaker 1: is still shipped.

38
00:02:16,840 --> 00:02:20,279
Speaker 2: They are lost to who did they lose in Newcastle?

39
00:02:21,000 --> 00:02:23,639
Speaker 2: And its two to one and they scored a name goal.

40
00:02:23,680 --> 00:02:24,920
Speaker 3: We didn't even score the goal.

41
00:02:26,480 --> 00:02:28,560
Speaker 1: I did watch their highlights of that game and laughed

42
00:02:28,600 --> 00:02:29,000
Speaker 1: a little bit.

43
00:02:29,600 --> 00:02:31,799
Speaker 2: Pretty average, Pretty average, I have to say, that's what

44
00:02:32,200 --> 00:02:34,519
Speaker 2: we never start strong quiet.

45
00:02:36,880 --> 00:02:39,680
Speaker 1: Right. This episode of Barbecue Bass is brought to you

46
00:02:39,720 --> 00:02:43,480
Speaker 1: by the legendary New Zealanders at Jack Daniels, iHeartRadio, Roman

47
00:02:43,560 --> 00:02:47,840
Speaker 1: Cu Hunting and Fishing, Hut Valley and Gilmore's So go

48
00:02:47,919 --> 00:02:50,440
Speaker 1: by their wares, listen to their shows, visit their stores,

49
00:02:50,440 --> 00:02:54,200
Speaker 1: and do everything to support everyone who supports us. And

50
00:02:54,240 --> 00:02:56,760
Speaker 1: today we've been joined by a longtime friend of the show,

51
00:02:57,320 --> 00:03:00,360
Speaker 1: promoter of Let there be Meet down in christ Church

52
00:03:00,400 --> 00:03:03,520
Speaker 1: and the owner of the Smoking Queue soon to be

53
00:03:03,680 --> 00:03:06,040
Speaker 1: the owner of Embers and Ashes as well. It kind

54
00:03:06,040 --> 00:03:07,960
Speaker 1: of already is, but it's just not open yet. We'll

55
00:03:08,000 --> 00:03:10,880
Speaker 1: talk to him about that. The man the myth, the

56
00:03:10,960 --> 00:03:15,840
Speaker 1: cow cooking legend, that is Glenn Manning stops by just

57
00:03:15,919 --> 00:03:20,320
Speaker 1: a little bit later, so stay tuned for that because

58
00:03:20,880 --> 00:03:24,200
Speaker 1: before we get to all of that, Noel, what has

59
00:03:24,240 --> 00:03:25,440
Speaker 1: been hitting your grills?

60
00:03:26,600 --> 00:03:30,799
Speaker 2: Well, mate, since we lasted the show all day masterclass

61
00:03:30,800 --> 00:03:35,480
Speaker 2: which was pretty awesome and then yeah, look we've got

62
00:03:35,480 --> 00:03:39,040
Speaker 2: some got some really lovely short ribs actually, which were

63
00:03:39,440 --> 00:03:41,200
Speaker 2: epic from Costcard. I don't know if you.

64
00:03:41,120 --> 00:03:43,560
Speaker 1: Saw that post, but I did see that post. They looked.

65
00:03:45,480 --> 00:03:48,600
Speaker 2: And we also we've done We've done some lime cured

66
00:03:48,600 --> 00:03:53,520
Speaker 2: bavettes for tacos, We've done lots of steaks and yeah,

67
00:03:53,640 --> 00:03:57,920
Speaker 2: it's just been very quick cooks of late, definitely not

68
00:03:58,000 --> 00:03:59,960
Speaker 2: had the time to do the full low and slows.

69
00:04:00,080 --> 00:04:03,040
Speaker 2: Apart from the class, but nice, some good, good quick cooks.

70
00:04:03,040 --> 00:04:03,760
Speaker 2: How about yourself.

71
00:04:05,400 --> 00:04:08,760
Speaker 1: I've a couple of things with the old Mapari boys.

72
00:04:08,760 --> 00:04:14,080
Speaker 1: Actually I went, I went and helped. Richard asked me

73
00:04:14,120 --> 00:04:15,920
Speaker 1: a little while ago if I could come down to

74
00:04:15,960 --> 00:04:20,120
Speaker 1: the Mount Albert and Ponsonby Football Club, which literally is

75
00:04:20,160 --> 00:04:22,280
Speaker 1: like one street over from where I lived, so it's

76
00:04:22,320 --> 00:04:25,280
Speaker 1: hardly hardly far. So I went down and got in

77
00:04:25,320 --> 00:04:29,800
Speaker 1: the old gassa and we cooked sausages and burgers all

78
00:04:29,880 --> 00:04:32,640
Speaker 1: day for the for the footballers and the fans and

79
00:04:32,640 --> 00:04:34,159
Speaker 1: all that kind of thing. I got to watch some

80
00:04:34,240 --> 00:04:37,720
Speaker 1: grassroots football, which was good fun, and they were very

81
00:04:37,720 --> 00:04:41,800
Speaker 1: appreciative of apparently the best. The away team said it

82
00:04:41,839 --> 00:04:47,560
Speaker 1: was the best food they'd ever had at a at

83
00:04:47,600 --> 00:04:54,520
Speaker 1: a game. So that either means that either means your

84
00:04:56,160 --> 00:04:59,080
Speaker 1: you know, your food is pretty ship normally, or it

85
00:04:59,160 --> 00:04:59,760
Speaker 1: was really good.

86
00:05:00,640 --> 00:05:03,960
Speaker 2: I mean, look, the sausages and the pry boys are

87
00:05:04,000 --> 00:05:06,080
Speaker 2: absolutely exceptional, right, I mean, normally you get a pre

88
00:05:06,160 --> 00:05:10,400
Speaker 2: cooked hellas snag sents each and it's hooves and.

89
00:05:10,800 --> 00:05:13,080
Speaker 1: No pre cooked.

90
00:05:13,600 --> 00:05:15,880
Speaker 2: No, no no. And I saw I did see some

91
00:05:15,920 --> 00:05:19,520
Speaker 2: of your spoils online on the Little story Mate, and

92
00:05:19,520 --> 00:05:21,080
Speaker 2: they did look very very well cooked.

93
00:05:21,160 --> 00:05:22,040
Speaker 3: No burnt sauces.

94
00:05:22,120 --> 00:05:23,320
Speaker 1: There no burns.

95
00:05:23,560 --> 00:05:24,520
Speaker 3: It's good to see that.

96
00:05:24,480 --> 00:05:28,960
Speaker 2: You've shaken off that UK approach to barbecue.

97
00:05:30,120 --> 00:05:32,840
Speaker 1: And so yeah, so we did that. That was great fun.

98
00:05:32,920 --> 00:05:34,400
Speaker 1: It was really good hanging out with Rich for the

99
00:05:34,480 --> 00:05:38,440
Speaker 1: day and doing that. And then I cooked up one

100
00:05:38,440 --> 00:05:41,880
Speaker 1: of their Southern station Wagoo briskets like a big old boy,

101
00:05:41,920 --> 00:05:45,320
Speaker 1: and do you know what, It's quite fun because I

102
00:05:45,400 --> 00:05:49,120
Speaker 1: just did it whole. I didn't separate it. It wasn't competition.

103
00:05:48,800 --> 00:05:50,960
Speaker 2: Style, didn't get brisket.

104
00:05:51,240 --> 00:05:53,880
Speaker 1: I literally just rubbed it and cooked it and it

105
00:05:53,920 --> 00:05:56,960
Speaker 1: came out really well. It's probably know from a competition standard,

106
00:05:57,320 --> 00:06:02,520
Speaker 1: massively overcooked, but take did really good. Texture was great

107
00:06:02,560 --> 00:06:04,400
Speaker 1: and had all that lovely fat in it and all

108
00:06:04,440 --> 00:06:07,359
Speaker 1: that kind of stuff. So it was it was a

109
00:06:07,400 --> 00:06:10,120
Speaker 1: good brisket that I reckon. If you're looking for a

110
00:06:11,720 --> 00:06:14,120
Speaker 1: I don't think they're that expensive, right, You can get

111
00:06:14,160 --> 00:06:16,640
Speaker 1: a kind of the they're kind of like maybe a

112
00:06:16,680 --> 00:06:19,799
Speaker 1: little bit sort of around first light kind of pricing

113
00:06:20,080 --> 00:06:22,320
Speaker 1: that kind of thing, like maybe a little bit more.

114
00:06:24,440 --> 00:06:26,160
Speaker 2: Well the cheap I mean that, you know, you can

115
00:06:26,160 --> 00:06:28,160
Speaker 2: buy them all over the place now, but the cheapest

116
00:06:28,200 --> 00:06:30,600
Speaker 2: I've seen them is about twenty bucks plus gist.

117
00:06:30,920 --> 00:06:33,040
Speaker 1: Yeah, which is about first light price, which.

118
00:06:32,839 --> 00:06:36,240
Speaker 2: Is pretty which is pretty good. And to be honest

119
00:06:36,240 --> 00:06:41,359
Speaker 2: with you, since Ocean Beef dropped off the market, Southern

120
00:06:41,360 --> 00:06:43,919
Speaker 2: Stations is now my go to. I think it's a

121
00:06:43,960 --> 00:06:48,800
Speaker 2: really excellent brisket, cooks up really well, tastes good. So yeah,

122
00:06:48,880 --> 00:06:52,039
Speaker 2: definitely worth having a look into if you haven't cooked one,

123
00:06:51,720 --> 00:06:52,600
Speaker 2: I recommend.

124
00:06:52,839 --> 00:06:55,400
Speaker 1: Yeah, Yeah, it was good, It was good. I thought

125
00:06:55,400 --> 00:06:59,240
Speaker 1: it was a great, great brisket. Actually that was pretty good, size,

126
00:06:59,279 --> 00:07:03,360
Speaker 1: all that kind of thing, and that was great. So yeah,

127
00:07:03,400 --> 00:07:05,160
Speaker 1: that was kind of what I've been up to. So

128
00:07:05,720 --> 00:07:07,159
Speaker 1: a little bit of this, a little bit of that.

129
00:07:07,560 --> 00:07:11,080
Speaker 1: Nice getting ready for the next stuff. Now, I think

130
00:07:11,080 --> 00:07:13,920
Speaker 1: it's time for some news. But before we do that,

131
00:07:14,080 --> 00:07:17,280
Speaker 1: let's have some news for some advertisers.

132
00:07:18,680 --> 00:07:22,000
Speaker 4: Rum and Cues, meat rubs and Pitmaster sauces have been

133
00:07:22,040 --> 00:07:26,240
Speaker 4: making waves in the Australasian barbecue competition circuit and now

134
00:07:26,280 --> 00:07:30,040
Speaker 4: the entire range of award winning flavors is available to you.

135
00:07:30,880 --> 00:07:33,360
Speaker 4: Call up your mates, grab your favorite cuts and have

136
00:07:33,480 --> 00:07:38,320
Speaker 4: the backyard barbecue of legends. Pork ribs, fried chicken, lambrecks.

137
00:07:38,520 --> 00:07:41,640
Speaker 4: They all taste better with rum and cue. Check out

138
00:07:41,760 --> 00:07:44,840
Speaker 4: rum and Cues full range of rubs, sauces and seasonings

139
00:07:44,920 --> 00:07:49,280
Speaker 4: plus knockout recipes at rumenqueue dot com.

140
00:07:49,680 --> 00:07:53,120
Speaker 1: All right, news time, no comps since we've been on,

141
00:07:53,320 --> 00:07:55,360
Speaker 1: I don't think I don't think I've missed any No

142
00:07:55,360 --> 00:07:59,040
Speaker 1: no results to go through, but there's a few coming up.

143
00:08:01,000 --> 00:08:03,960
Speaker 1: If you're heading to Napier for the twenty first September

144
00:08:04,120 --> 00:08:07,360
Speaker 1: West Shore is on, which is a brilliant competition. There

145
00:08:07,440 --> 00:08:09,720
Speaker 1: might be a few spots left in the pityard if

146
00:08:09,760 --> 00:08:13,840
Speaker 1: you contact Brendan I four Flair at Extra dot Coda

147
00:08:13,920 --> 00:08:16,160
Speaker 1: and Z or just hit him up on Facebook. I've

148
00:08:16,160 --> 00:08:18,600
Speaker 1: got a feeling you can probably still get a spot

149
00:08:18,600 --> 00:08:21,520
Speaker 1: in the pityard three hundred bucks for a team entry.

150
00:08:21,560 --> 00:08:23,560
Speaker 1: The West Short Inn in Napier is going to be

151
00:08:23,640 --> 00:08:27,080
Speaker 1: great fun. It's always a good companilis usually a test

152
00:08:27,120 --> 00:08:29,640
Speaker 1: match on the Saturday night that really piles into the

153
00:08:29,640 --> 00:08:31,240
Speaker 1: bar and watches and get some of that food in

154
00:08:31,280 --> 00:08:33,480
Speaker 1: them as well, so that's normally pretty good. And then

155
00:08:33,520 --> 00:08:37,400
Speaker 1: hot on the heels of that Mania six new venue

156
00:08:37,440 --> 00:08:41,560
Speaker 1: in top or Campsite down there. Morgan and Mandy Brunswick

157
00:08:41,559 --> 00:08:46,480
Speaker 1: are the promoters. Entries open there's thirty teams registered, which

158
00:08:46,520 --> 00:08:51,720
Speaker 1: means there's ten sites for NZBA left and they include camping.

159
00:08:51,760 --> 00:08:56,320
Speaker 1: If you want to camp on site, NZBA is on

160
00:08:56,440 --> 00:08:59,800
Speaker 1: day one on the Saturday and SCA is on the Sunday.

161
00:09:00,720 --> 00:09:04,280
Speaker 1: Contact Mandy for details Mandy May one seven to two

162
00:09:04,480 --> 00:09:07,760
Speaker 1: at gmail dot Com'd be great to have a forty

163
00:09:07,760 --> 00:09:09,760
Speaker 1: teen comp I reckon. Let's let's say if we can

164
00:09:09,760 --> 00:09:12,480
Speaker 1: get that one up and running. Smoke on the Lake

165
00:09:12,520 --> 00:09:15,520
Speaker 1: at Ellesmere amp show that's now open. It sin its

166
00:09:15,559 --> 00:09:19,679
Speaker 1: third year in christ Church eighteenth nineteenth October, Double Steak

167
00:09:19,720 --> 00:09:23,520
Speaker 1: on Friday for SCA ends EDBA on Saturday, two hundred

168
00:09:23,520 --> 00:09:26,480
Speaker 1: fifty bucks for your Ends of BA entry. Email Smoke

169
00:09:26,600 --> 00:09:30,920
Speaker 1: at the Lake at gmail dot com to enter the SCA,

170
00:09:31,080 --> 00:09:35,800
Speaker 1: timlou sewond and November Bruise on the Bay and timlou

171
00:09:36,240 --> 00:09:41,720
Speaker 1: Double Steak double Ancillary. Contact Eddie Curtsey eighty eight at

172
00:09:41,960 --> 00:09:44,280
Speaker 1: gmail to enter. Will probably hit him up on Facebook

173
00:09:44,360 --> 00:09:48,400
Speaker 1: or through the SCA New Zealand page as well. We

174
00:09:48,480 --> 00:09:52,000
Speaker 1: saw meat stock dates for been confirmed for twenty twenty five.

175
00:09:52,080 --> 00:09:54,280
Speaker 1: That is rolling around. That does not seem like it

176
00:09:54,320 --> 00:09:55,480
Speaker 1: was six months ago, does it?

177
00:09:55,520 --> 00:09:55,559
Speaker 5: No?

178
00:09:55,760 --> 00:10:01,120
Speaker 1: But it was Wow, that's crazy. It was night ago

179
00:10:01,280 --> 00:10:03,400
Speaker 1: and as six months till the next one. How crazy

180
00:10:03,440 --> 00:10:07,520
Speaker 1: is that? Feb fourteenth and fifteenth, twenty twenty five Friday

181
00:10:07,520 --> 00:10:10,480
Speaker 1: and a Saturday next year, which I think is probably

182
00:10:10,720 --> 00:10:13,120
Speaker 1: I reckon that's a really good move because the Sunday

183
00:10:13,160 --> 00:10:16,920
Speaker 1: always feels a bit flat on for meat Stock. Definitely,

184
00:10:16,960 --> 00:10:19,200
Speaker 1: I reckon Friday and Saturday is going to be two

185
00:10:19,480 --> 00:10:20,360
Speaker 1: rocking days.

186
00:10:20,800 --> 00:10:23,240
Speaker 2: Definitely. I think, Yeah, people are a little bit more

187
00:10:23,240 --> 00:10:25,280
Speaker 2: cautious on a Sunday, right, so we've got work on Monday,

188
00:10:25,360 --> 00:10:27,280
Speaker 2: so I think there's going to be two very loose

189
00:10:27,600 --> 00:10:30,200
Speaker 2: days and nights. So I think that was a master

190
00:10:30,320 --> 00:10:33,320
Speaker 2: stroke there from my mate Jay. But what I will

191
00:10:33,320 --> 00:10:36,200
Speaker 2: say to you guys is that last time, Saturday sold

192
00:10:36,200 --> 00:10:38,560
Speaker 2: out very quickly. So when you do see those tickets

193
00:10:38,640 --> 00:10:42,160
Speaker 2: go on sale, grab them straight away. Don't agonize over

194
00:10:42,200 --> 00:10:44,680
Speaker 2: it because there was a lot of people that missed out,

195
00:10:44,800 --> 00:10:46,520
Speaker 2: as a huge number that went, but there was a

196
00:10:46,559 --> 00:10:49,080
Speaker 2: lot of people that still missed out, So don't be

197
00:10:49,160 --> 00:10:51,960
Speaker 2: that guy again. You know, get your tickets. I'm definitely

198
00:10:51,960 --> 00:10:54,160
Speaker 2: going to be there. Haven't decided if I'm going to

199
00:10:54,160 --> 00:10:55,600
Speaker 2: compete or if I'm going to be doing something else

200
00:10:55,600 --> 00:10:57,080
Speaker 2: at the moment, but I'll definitely be there. I know

201
00:10:57,160 --> 00:11:00,000
Speaker 2: you'll be there. So yeah, it's going to be absolutely

202
00:11:00,160 --> 00:11:02,800
Speaker 2: the epic event. And yeah, I can see they're just

203
00:11:02,840 --> 00:11:05,080
Speaker 2: starting to sort of work out what acts they're getting

204
00:11:05,120 --> 00:11:07,959
Speaker 2: in now, so they're yeah, getting that feedback and you know,

205
00:11:08,120 --> 00:11:11,000
Speaker 2: so it'd be really interesting to see who they get

206
00:11:11,000 --> 00:11:14,320
Speaker 2: this year. But yeah, bloody awesome last year. Couldn't couldn't

207
00:11:14,320 --> 00:11:14,960
Speaker 2: really fault it.

208
00:11:15,240 --> 00:11:18,600
Speaker 1: Yeah, I wonder if the Saturday tickets won't have as

209
00:11:18,679 --> 00:11:22,640
Speaker 1: much they I still think they'll sell out, but I

210
00:11:22,720 --> 00:11:26,679
Speaker 1: wonder if Friday, it being Friday and Saturday, whether that

211
00:11:26,760 --> 00:11:29,200
Speaker 1: kind of evens out the demand over the two days.

212
00:11:29,280 --> 00:11:30,120
Speaker 1: I'm just not sure.

213
00:11:30,880 --> 00:11:31,319
Speaker 3: We'll see.

214
00:11:31,920 --> 00:11:34,240
Speaker 2: I think we'll get more people going because after the

215
00:11:34,240 --> 00:11:36,400
Speaker 2: feedback of last year, I think it's just going to

216
00:11:36,440 --> 00:11:38,760
Speaker 2: be two Slam days. I think it's going to be

217
00:11:38,760 --> 00:11:43,560
Speaker 2: two Saturdays, basically exactly the equivalent of you know. So, yeah,

218
00:11:43,600 --> 00:11:45,160
Speaker 2: I'm really looking forward to it. I'm excited.

219
00:11:45,520 --> 00:11:49,040
Speaker 1: Yeah, I think it'd be great. Right. A little bit

220
00:11:49,120 --> 00:11:51,800
Speaker 1: of news from Dan and Wellington. There was a world

221
00:11:51,880 --> 00:11:55,640
Speaker 1: record attempt by the Wilson Barbecue team and they try

222
00:11:55,720 --> 00:11:58,080
Speaker 1: to burger record challenge. I don't actually know if they

223
00:11:58,080 --> 00:12:01,120
Speaker 1: did this, if this if they're saying, but they did

224
00:12:01,160 --> 00:12:04,880
Speaker 1: six thousand, three hundred and thirty six burgers on Saturday,

225
00:12:04,920 --> 00:12:08,600
Speaker 1: which is an insane amount of burgers, and I'm not

226
00:12:08,640 --> 00:12:12,360
Speaker 1: sure whether the six three three six. Maybe Blair can

227
00:12:12,400 --> 00:12:14,520
Speaker 1: get in touch or somebody can ask Blair to let

228
00:12:14,640 --> 00:12:18,040
Speaker 1: us know. Includes they did five hundred and fifty pay

229
00:12:18,080 --> 00:12:20,360
Speaker 1: It Forward burgers, which is where if you didn't actually

230
00:12:20,360 --> 00:12:22,480
Speaker 1: want the burger, you could buy a burger and they'll

231
00:12:22,520 --> 00:12:26,040
Speaker 1: donate to charity, which was Well Fed New Zealand, so

232
00:12:26,080 --> 00:12:29,240
Speaker 1: they'll donate the proceeds. So I'm not sure if I

233
00:12:29,240 --> 00:12:31,480
Speaker 1: don't know if those burgers can count because I don't

234
00:12:31,720 --> 00:12:36,040
Speaker 1: think they actually serve them. But they raised nearly eleven

235
00:12:36,080 --> 00:12:38,520
Speaker 1: thousand dollars for Well Fed New Zealand, which is awesome.

236
00:12:38,679 --> 00:12:42,319
Speaker 1: And you know, let's say, I hope they got I

237
00:12:42,360 --> 00:12:44,000
Speaker 1: hope they got the record as well, because it's just

238
00:12:44,040 --> 00:12:47,600
Speaker 1: an immense effort. Six three hundred and thirty six burgers

239
00:12:47,640 --> 00:12:48,199
Speaker 1: in one.

240
00:12:48,080 --> 00:12:51,880
Speaker 2: Day, yees, so they have. I think they did actually

241
00:12:52,040 --> 00:12:55,520
Speaker 2: get the record, and they raised an awful lot of money.

242
00:12:55,559 --> 00:12:56,720
Speaker 2: I can't remember exactly.

243
00:12:56,480 --> 00:12:58,679
Speaker 1: What they were eleven thousand dollars though it was.

244
00:12:58,800 --> 00:13:02,640
Speaker 2: Huge a it was as a big number. So yeah,

245
00:13:02,679 --> 00:13:06,960
Speaker 2: and look smashes are high labor, you know. I mean

246
00:13:07,040 --> 00:13:09,560
Speaker 2: that is a big day pushing out that many burgers.

247
00:13:09,600 --> 00:13:12,040
Speaker 2: So yeah, testament to the guys in that shot, they're

248
00:13:12,040 --> 00:13:14,760
Speaker 2: obviously working like a well ordered machine.

249
00:13:14,360 --> 00:13:16,319
Speaker 1: Well done, very much.

250
00:13:16,360 --> 00:13:17,559
Speaker 2: So well done guys.

251
00:13:17,760 --> 00:13:20,760
Speaker 1: And a reminder if you want to support some Kiwis

252
00:13:20,760 --> 00:13:25,000
Speaker 1: abroad and the cook cartel, they've got their massive prize

253
00:13:25,040 --> 00:13:29,320
Speaker 1: Paul Raffle that is open. Tickets are twenty bucks and

254
00:13:29,360 --> 00:13:31,680
Speaker 1: you can buy as many as you want. It is

255
00:13:31,720 --> 00:13:35,960
Speaker 1: a six thousand dollars prize package and growing and it's

256
00:13:36,000 --> 00:13:39,320
Speaker 1: not split between you know, five people, like one person

257
00:13:39,320 --> 00:13:41,959
Speaker 1: who's going to walk away with six grands worth of stuff.

258
00:13:42,000 --> 00:13:45,479
Speaker 1: And there's I think there's a master built portable barbecue

259
00:13:45,480 --> 00:13:49,760
Speaker 1: in there. There are t shirts, there are rubs, there

260
00:13:49,840 --> 00:13:53,120
Speaker 1: are there's like a five hundred dollars lock that Derek

261
00:13:53,200 --> 00:13:57,400
Speaker 1: Paul has given them. There's all sorts of utensils and

262
00:13:57,400 --> 00:14:01,080
Speaker 1: things like that. Like it's a big old pool of

263
00:14:01,160 --> 00:14:03,920
Speaker 1: prizes for that one and that is all helping them

264
00:14:04,000 --> 00:14:07,120
Speaker 1: get to the jack. So it goes to a very

265
00:14:07,160 --> 00:14:11,000
Speaker 1: good cause helping New Zealand be on the world stage.

266
00:14:11,480 --> 00:14:13,320
Speaker 1: If you want to get some tickets, head over to

267
00:14:13,360 --> 00:14:16,680
Speaker 1: the Cookcartel dot co, dot and Z and you know

268
00:14:16,720 --> 00:14:19,320
Speaker 1: there's a there's a tile on there. You can push

269
00:14:19,360 --> 00:14:21,040
Speaker 1: that and they'll take you to buy in the tickets

270
00:14:21,040 --> 00:14:24,640
Speaker 1: and support those boys going and cooking the jack for us.

271
00:14:24,840 --> 00:14:30,200
Speaker 1: So well done to them as well. Now sponsored by

272
00:14:30,280 --> 00:14:35,760
Speaker 1: rum and q's Rumbo it is time for just the tip.

273
00:14:37,720 --> 00:14:42,400
Speaker 2: Yeah, mate, I I love Lambshanks basically, so I wanted

274
00:14:42,400 --> 00:14:43,520
Speaker 2: to have a bit of a chat about how do

275
00:14:43,560 --> 00:14:44,240
Speaker 2: you feel about.

276
00:14:44,040 --> 00:14:47,080
Speaker 1: A LAMBSHANKT I love a Lambshank. Yeah, me too, and

277
00:14:47,160 --> 00:14:49,160
Speaker 1: I love it. This is why I love a Lambshank

278
00:14:49,200 --> 00:14:51,440
Speaker 1: because if you one of the few things that was

279
00:14:51,480 --> 00:14:53,360
Speaker 1: good at a Lone Star, like don't eat the ribs

280
00:14:53,360 --> 00:14:56,360
Speaker 1: at lone Star, but they have a dish called shanks

281
00:14:56,400 --> 00:14:59,920
Speaker 1: for the memories, which is the Lambshanks, which, as as

282
00:15:00,000 --> 00:15:02,960
Speaker 1: a dad, I can appreciate a good food product.

283
00:15:03,360 --> 00:15:06,920
Speaker 2: Yeah yeah, yeah, it's mate. They're just so good day

284
00:15:07,080 --> 00:15:09,800
Speaker 2: like just gelatinous. I mean, if you treat them right,

285
00:15:10,120 --> 00:15:12,400
Speaker 2: it's one of the better cuts coming off a lamb.

286
00:15:12,440 --> 00:15:14,120
Speaker 2: I mean I'm a big neck fan and we've talked

287
00:15:14,120 --> 00:15:17,120
Speaker 2: about next before, but Lambshanks will be a close second

288
00:15:17,160 --> 00:15:19,680
Speaker 2: for me on a LAMB, So I just wanted to

289
00:15:19,800 --> 00:15:22,920
Speaker 2: chat through you know, how we typically do them. So

290
00:15:24,000 --> 00:15:27,560
Speaker 2: I love rum and Cue Ramrod. You know, I've always

291
00:15:27,600 --> 00:15:29,320
Speaker 2: liked that, But obviously there's a couple of other good

292
00:15:29,400 --> 00:15:31,120
Speaker 2: rubs out there as well. There is the sort of

293
00:15:32,040 --> 00:15:34,160
Speaker 2: you know, the Texan z Lamb, and you've also got

294
00:15:34,200 --> 00:15:37,040
Speaker 2: the lamb from the Four Sawcemen as well, which are all,

295
00:15:37,160 --> 00:15:40,000
Speaker 2: you know, very good rubs depending on what flavor profile

296
00:15:40,040 --> 00:15:41,880
Speaker 2: you like. But the Rum and Cue Ramrod for me,

297
00:15:42,120 --> 00:15:45,520
Speaker 2: has big, bold flavors. It's come in, it's garlic, It's

298
00:15:46,320 --> 00:15:51,240
Speaker 2: just epic right for lamb, So I'm controversial. I do

299
00:15:51,320 --> 00:15:53,720
Speaker 2: trim the outer fat off the shank, so there's a

300
00:15:53,720 --> 00:15:55,200
Speaker 2: bit of a membrane and a bit of fat on

301
00:15:55,240 --> 00:15:57,360
Speaker 2: the outside of that, and I take that off entirely,

302
00:15:58,040 --> 00:16:00,280
Speaker 2: give it a really decent rub with probably a base

303
00:16:00,280 --> 00:16:01,280
Speaker 2: of intensifying.

304
00:16:01,320 --> 00:16:02,080
Speaker 1: Then you know the.

305
00:16:02,120 --> 00:16:04,520
Speaker 2: Ramrod over the top. Let that sit on the side

306
00:16:04,560 --> 00:16:07,400
Speaker 2: for about thirty minutes. I run a little bit hotter

307
00:16:07,480 --> 00:16:10,240
Speaker 2: for Lambshanks. So I'm a sort of three twenty ish

308
00:16:10,560 --> 00:16:13,280
Speaker 2: three hundred to three twenty for lamb shanks. So I

309
00:16:13,400 --> 00:16:15,720
Speaker 2: like to set a bark really quickly on them, right,

310
00:16:15,760 --> 00:16:17,600
Speaker 2: So I get them into the pit after about half

311
00:16:17,640 --> 00:16:21,360
Speaker 2: an hour, and it usually takes about three hours to

312
00:16:21,440 --> 00:16:23,920
Speaker 2: set a decent bark on a lamb shank at that temperature.

313
00:16:24,000 --> 00:16:26,560
Speaker 2: So I set the bark, get that into a tray.

314
00:16:26,640 --> 00:16:30,120
Speaker 2: So normally I'm cooking probably and never usually cooked less

315
00:16:30,160 --> 00:16:32,400
Speaker 2: than six shanks. So I get that into a large tray,

316
00:16:33,760 --> 00:16:36,320
Speaker 2: get some beef stock into that, and then you've got

317
00:16:36,320 --> 00:16:38,480
Speaker 2: a couple of options here. You know, it goes quite

318
00:16:38,480 --> 00:16:41,040
Speaker 2: well with a bit of dark ale, goes quite well

319
00:16:41,040 --> 00:16:44,240
Speaker 2: with you know, a nice amber beer, and it goes

320
00:16:44,400 --> 00:16:46,520
Speaker 2: really well with wine. So let's say we're going to

321
00:16:46,560 --> 00:16:49,560
Speaker 2: do beef stock and wine for this one. So I

322
00:16:49,560 --> 00:16:51,960
Speaker 2: would put probably a cup of beef stock and a

323
00:16:52,000 --> 00:16:54,760
Speaker 2: cup of wine in there, so there's lots of liquid there,

324
00:16:54,760 --> 00:16:57,200
Speaker 2: but they do love to be braised. And then I

325
00:16:57,320 --> 00:17:02,240
Speaker 2: then put a temperature into the largest one. So if

326
00:17:02,240 --> 00:17:04,560
Speaker 2: you you know, whatever, the biggest shank that you've got,

327
00:17:04,600 --> 00:17:07,080
Speaker 2: I'll stick that right into the bone until I touch it,

328
00:17:07,520 --> 00:17:09,439
Speaker 2: and then I pull it out about two millimeters, so

329
00:17:09,440 --> 00:17:12,119
Speaker 2: I'm taking that reading right from the bone. Wrap it

330
00:17:12,240 --> 00:17:15,000
Speaker 2: up really tight so you're actually getting all that steam

331
00:17:15,080 --> 00:17:17,400
Speaker 2: is actually staying within that parcel, and then back onto

332
00:17:17,440 --> 00:17:19,840
Speaker 2: the pit. And the next time I look at those,

333
00:17:19,920 --> 00:17:22,000
Speaker 2: that temperature probe is going to tell you everything you

334
00:17:22,040 --> 00:17:24,080
Speaker 2: need to know. For me, the magic number for lamb

335
00:17:24,119 --> 00:17:27,240
Speaker 2: is about two h eight fahrenheit internal, So as soon

336
00:17:27,280 --> 00:17:29,760
Speaker 2: as they hit that, I know that they're going to

337
00:17:29,840 --> 00:17:33,800
Speaker 2: pull like an absolute dream, pull it out, crack the flour.

338
00:17:34,560 --> 00:17:36,840
Speaker 2: Very very short vent for lamb shanks because they ask

339
00:17:36,880 --> 00:17:38,760
Speaker 2: smaller pieces of meat. It's not a brisket, So I

340
00:17:38,800 --> 00:17:41,520
Speaker 2: generally vent them for about ten minutes, let all that

341
00:17:41,560 --> 00:17:43,920
Speaker 2: steam and heat dissipate, wrap them up, and then give

342
00:17:43,960 --> 00:17:46,439
Speaker 2: them an hour rest. So you don't need to do

343
00:17:46,480 --> 00:17:48,560
Speaker 2: the two hours like the big cuts. I'll just pop

344
00:17:48,560 --> 00:17:50,960
Speaker 2: them in the chili bin for about an hour. Makes

345
00:17:50,960 --> 00:17:54,400
Speaker 2: a huge difference, right they loosen up heaps, that gelatin

346
00:17:54,560 --> 00:17:57,440
Speaker 2: just goes all nice and gooey and the rest and yeah,

347
00:17:57,520 --> 00:18:00,359
Speaker 2: I normally pop that on a really nice sort of

348
00:18:00,400 --> 00:18:05,240
Speaker 2: creamed mash base. Love some good green beans with those,

349
00:18:05,320 --> 00:18:07,879
Speaker 2: or sugar snap peas and a nice gravy and you

350
00:18:07,880 --> 00:18:10,359
Speaker 2: can actually make that gravy with that beef stock and

351
00:18:10,400 --> 00:18:12,960
Speaker 2: that red wine. You know, you can actually thicken it

352
00:18:13,040 --> 00:18:14,800
Speaker 2: up with a bit of corn flour and that's your gravy.

353
00:18:15,359 --> 00:18:18,120
Speaker 2: So yeah, lambshanks, give them a go if you haven't already,

354
00:18:18,400 --> 00:18:21,320
Speaker 2: and if you have, try that way. I do believe

355
00:18:21,359 --> 00:18:23,720
Speaker 2: that that sort of brazing in the parcel gets them

356
00:18:23,840 --> 00:18:25,160
Speaker 2: really nice and melt in the mouth.

357
00:18:26,200 --> 00:18:29,320
Speaker 1: Yeah, we've done them like that in comps. But also

358
00:18:29,440 --> 00:18:31,919
Speaker 1: if they get sometimes they get done a little bit

359
00:18:32,000 --> 00:18:33,920
Speaker 1: quicker than you think. Right, So if it's going to

360
00:18:34,000 --> 00:18:36,560
Speaker 1: be if you're going to have to hold them for

361
00:18:36,680 --> 00:18:40,240
Speaker 1: longer than an hour, don't be afraid to put them

362
00:18:40,280 --> 00:18:43,280
Speaker 1: back on just beforehand. Get some heat back into them

363
00:18:43,320 --> 00:18:46,520
Speaker 1: because if they can like tighten up, right, because I mean,

364
00:18:46,560 --> 00:18:49,719
Speaker 1: if they drop too far, they'll they'll tighten again. So

365
00:18:49,760 --> 00:18:51,880
Speaker 1: you can reloosen them by chucking back on the pit.

366
00:18:52,320 --> 00:18:52,680
Speaker 3: You can.

367
00:18:52,840 --> 00:18:54,280
Speaker 2: And the other thing is if you do want to

368
00:18:54,320 --> 00:18:57,119
Speaker 2: hold them, you know I've mentioned this trick before, but

369
00:18:57,200 --> 00:18:59,400
Speaker 2: get your kettle up to about eighty degrees so that's

370
00:18:59,480 --> 00:19:02,440
Speaker 2: just before it furiously fill up a hot water bawl.

371
00:19:02,480 --> 00:19:04,840
Speaker 2: Have that one side of chili bin and then rest

372
00:19:04,880 --> 00:19:06,640
Speaker 2: your meat on the other with lots of towels on top,

373
00:19:06,680 --> 00:19:08,439
Speaker 2: and you can actually hold them for longer. But as

374
00:19:08,480 --> 00:19:10,760
Speaker 2: Alex said, if you're not resting, you know, with a

375
00:19:10,800 --> 00:19:12,480
Speaker 2: hot water bowl, you can definitely chat them in again

376
00:19:12,480 --> 00:19:14,240
Speaker 2: and bring them up to one sixty five to their

377
00:19:14,240 --> 00:19:15,960
Speaker 2: food safe and just get that heat back in.

378
00:19:16,720 --> 00:19:19,680
Speaker 1: Yeah. We usually when we do comp ones, we'll cook

379
00:19:19,680 --> 00:19:21,560
Speaker 1: them and then they'll sit for an hour or two

380
00:19:21,640 --> 00:19:24,120
Speaker 1: and then we'll we'll bang them back in until they're

381
00:19:24,200 --> 00:19:26,919
Speaker 1: like one eighty one ninety to get them real like

382
00:19:27,000 --> 00:19:29,320
Speaker 1: hot again to go in the box. So yeah, yeah,

383
00:19:29,320 --> 00:19:32,879
Speaker 1: they're good. So guys all you need to go with

384
00:19:32,920 --> 00:19:35,120
Speaker 1: that lambshank cook, although you know you might need two

385
00:19:35,160 --> 00:19:38,800
Speaker 1: bottles or we would say take it easy. Drink responsibly

386
00:19:39,720 --> 00:19:41,680
Speaker 1: is to grab a mate, a couple of glasses of ice,

387
00:19:41,720 --> 00:19:43,480
Speaker 1: and a bottle of Rumbo by rum and Queue to

388
00:19:43,480 --> 00:19:46,120
Speaker 1: a while away some quality time around the pits while

389
00:19:46,200 --> 00:19:49,800
Speaker 1: those those shanks are cooking. Rumbo is available directly from

390
00:19:49,800 --> 00:19:54,639
Speaker 1: the rum and Que website rumanque dot com or for

391
00:19:54,720 --> 00:19:58,640
Speaker 1: those aged eighteen or over or at selected stockists. Please

392
00:19:58,840 --> 00:20:05,000
Speaker 1: drink responsible blee okay, drum roll cook of the Week time,

393
00:20:05,160 --> 00:20:08,280
Speaker 1: who's getting anointed this week's.

394
00:20:08,119 --> 00:20:08,919
Speaker 3: Cook of the week.

395
00:20:09,359 --> 00:20:11,800
Speaker 2: Well, Mate was staying on the lamb shank tips and

396
00:20:11,840 --> 00:20:14,320
Speaker 2: that was the inspiration for the Cook of the Week

397
00:20:14,359 --> 00:20:17,400
Speaker 2: this week. So read you the post. Good old lamb

398
00:20:17,440 --> 00:20:20,040
Speaker 2: shanks smoked for three hours, then boted for another three

399
00:20:20,040 --> 00:20:22,880
Speaker 2: with a dash of red wine, stock, mushrooms and rosemary.

400
00:20:23,640 --> 00:20:28,399
Speaker 2: Kids are excited, so mate, really lovely picture of a

401
00:20:28,520 --> 00:20:30,760
Speaker 2: lambshank sitting on top of bed of vegetables and it

402
00:20:30,840 --> 00:20:33,400
Speaker 2: looks like he's popped a few pomegranite pearls all over

403
00:20:33,440 --> 00:20:36,080
Speaker 2: the vegetables as well, and pomegranite just goes really well

404
00:20:36,119 --> 00:20:38,680
Speaker 2: with lamb. So that was a nice little touch there

405
00:20:38,720 --> 00:20:41,680
Speaker 2: from the young man Phil Pinner. So Phil, well done

406
00:20:41,720 --> 00:20:44,040
Speaker 2: on Cook of the Week. Mate, absolutely banging. I would

407
00:20:44,080 --> 00:20:46,200
Speaker 2: smash that. You can definitely cook that for me one day.

408
00:20:47,119 --> 00:20:50,360
Speaker 1: Nice nice, Well, don't fell I saw those pictures. They

409
00:20:50,400 --> 00:20:53,360
Speaker 1: look great. There will be a rum and Ce prize

410
00:20:53,359 --> 00:20:57,639
Speaker 1: pack on its way to you very shortly, so enjoy

411
00:20:57,720 --> 00:20:59,600
Speaker 1: that and make sure you post up a little picture

412
00:20:59,600 --> 00:21:00,879
Speaker 1: of when you get that what you do with it,

413
00:21:00,880 --> 00:21:03,960
Speaker 1: because we're all like to sit well, I think it's

414
00:21:04,040 --> 00:21:07,080
Speaker 1: time we get on the Barbecue Based virtual private jet

415
00:21:07,080 --> 00:21:08,960
Speaker 1: that we don't yet own, and take it on a

416
00:21:08,960 --> 00:21:12,480
Speaker 1: little spin down south and go to christ Church to

417
00:21:12,560 --> 00:21:16,800
Speaker 1: see our mate Glenn Manning from the smoking queue stick around.

418
00:21:20,280 --> 00:21:22,919
Speaker 1: All right, here we are. We have made it down

419
00:21:23,000 --> 00:21:26,680
Speaker 1: to what was a little barmie christ Church. I've been

420
00:21:26,800 --> 00:21:30,919
Speaker 1: led to believe a nice temperate zone in the southern

421
00:21:30,920 --> 00:21:33,240
Speaker 1: Islands of New Zealand. And here we are a friend

422
00:21:33,240 --> 00:21:36,720
Speaker 1: of the show. We're coming back, Glenn Manning, Welcome back

423
00:21:36,760 --> 00:21:38,280
Speaker 1: to Barbecue Based Glenn.

424
00:21:38,280 --> 00:21:41,120
Speaker 3: Thanks, thanks for having me back again. Welcome mate.

425
00:21:41,920 --> 00:21:45,440
Speaker 1: And it's been quite busy since the last time we talked.

426
00:21:45,520 --> 00:21:49,560
Speaker 1: Last time we talked, you had a day job and

427
00:21:49,640 --> 00:21:52,359
Speaker 1: you were just kind of doing let there be meet

428
00:21:52,520 --> 00:21:56,440
Speaker 1: the competition and probably still maybe even doing a little

429
00:21:56,440 --> 00:21:59,000
Speaker 1: bit of competing still and that's all changed since we

430
00:21:59,119 --> 00:22:02,520
Speaker 1: last spoke, hasn't it. So what's been going on?

431
00:22:02,600 --> 00:22:05,200
Speaker 3: Yeah, I think yeah, it probably was.

432
00:22:05,320 --> 00:22:08,359
Speaker 5: Actually I think I was just dabbling and dippling, dipping

433
00:22:08,400 --> 00:22:12,520
Speaker 5: my toes into some part time night work. Yeah, the

434
00:22:12,600 --> 00:22:16,800
Speaker 5: day job transporting logistics and definitely competing back in the

435
00:22:16,880 --> 00:22:20,520
Speaker 5: day there. So it came up with this really cool well,

436
00:22:20,680 --> 00:22:24,639
Speaker 5: probably a hair brained idea of as we were getting

437
00:22:24,640 --> 00:22:26,560
Speaker 5: geared up for the first lead, they be meatback in

438
00:22:26,640 --> 00:22:30,200
Speaker 5: twenty nineteen, let's go out and do some catering and

439
00:22:30,800 --> 00:22:33,159
Speaker 5: try and tap the thing out of the wallet from.

440
00:22:34,720 --> 00:22:36,160
Speaker 3: The countryside trying to compete.

441
00:22:36,200 --> 00:22:39,520
Speaker 5: So we dabbled our hands into a bit of catering

442
00:22:39,640 --> 00:22:43,480
Speaker 5: and rolled forward to where we are today. I've still

443
00:22:43,480 --> 00:22:46,240
Speaker 5: got a day job, but it's no longer in transporting logistics.

444
00:22:46,240 --> 00:22:52,840
Speaker 5: It's catering full time, daytime, nighttime, every other time, weekends.

445
00:22:52,800 --> 00:22:53,720
Speaker 3: All over the place.

446
00:22:53,920 --> 00:22:57,280
Speaker 5: And yeah, just bouncing around allway over the south Land

447
00:22:57,400 --> 00:23:00,560
Speaker 5: and a little bit into the north caterine events.

448
00:23:02,040 --> 00:23:04,880
Speaker 1: So that was that was you know, you guys releasing

449
00:23:05,040 --> 00:23:10,040
Speaker 1: this what's become the smoking queue, and that's that's actually

450
00:23:10,040 --> 00:23:12,040
Speaker 1: been a bit of a rip roaring success, hasn't it really,

451
00:23:12,080 --> 00:23:15,399
Speaker 1: because you've gone from what one I remember when you

452
00:23:15,840 --> 00:23:19,159
Speaker 1: got your first kind of catering trailer set up and

453
00:23:19,240 --> 00:23:21,679
Speaker 1: you know they always just like that food truck, and

454
00:23:21,720 --> 00:23:23,800
Speaker 1: then all you did that I saw for the last

455
00:23:23,840 --> 00:23:26,119
Speaker 1: few years is just expand and buy more stuff.

456
00:23:26,240 --> 00:23:28,600
Speaker 3: Yeah, I guess it's a bit of a twofold exercise.

457
00:23:29,400 --> 00:23:29,560
Speaker 3: You know.

458
00:23:30,240 --> 00:23:33,680
Speaker 5: It ended up we were originally started back in twenty

459
00:23:33,760 --> 00:23:35,600
Speaker 5: nineteen at the first lead to be meat. We were

460
00:23:35,680 --> 00:23:39,639
Speaker 5: under gazinos, you know, bringing in trailer loads after trailer

461
00:23:39,680 --> 00:23:43,480
Speaker 5: loads of equipment, pecking sending it all what pegnant all down,

462
00:23:43,800 --> 00:23:46,679
Speaker 5: And when my self and Forbes formed up with the

463
00:23:46,720 --> 00:23:50,040
Speaker 5: smoking queue, we just looked at how can we make

464
00:23:50,119 --> 00:23:54,360
Speaker 5: things better for ourselves. Basically, we're both time paul, we're

465
00:23:54,359 --> 00:23:57,200
Speaker 5: both waiting full time head families and wanted to keep

466
00:23:57,240 --> 00:23:59,720
Speaker 5: going with catering and put some money in the bat

467
00:23:59,760 --> 00:24:03,800
Speaker 5: pocket for the competition. So to do that, realized pretty

468
00:24:03,840 --> 00:24:07,320
Speaker 5: quickly that we had to sort of keep the money

469
00:24:07,320 --> 00:24:09,680
Speaker 5: that we drew out of the company to a minimum

470
00:24:09,720 --> 00:24:13,879
Speaker 5: and anytime we had some surplus cash, sync it into

471
00:24:14,000 --> 00:24:16,280
Speaker 5: what's going to make our life better. So yeah, started

472
00:24:16,280 --> 00:24:19,520
Speaker 5: off with the six x three fully kitted out food

473
00:24:19,520 --> 00:24:21,920
Speaker 5: trailer with the fridges and the deep ries.

474
00:24:21,760 --> 00:24:25,760
Speaker 3: And everything we needed in there. And then the following year.

475
00:24:27,280 --> 00:24:30,600
Speaker 5: Second tide of after doing a twelve thirty hour cock

476
00:24:30,640 --> 00:24:33,439
Speaker 5: trying to push one ton pits onto the back of

477
00:24:33,880 --> 00:24:36,040
Speaker 5: a low bed trailer, so we decided that it'd be

478
00:24:36,119 --> 00:24:38,800
Speaker 5: much better to have a fully enclosed trailer. Lecture of

479
00:24:38,880 --> 00:24:41,480
Speaker 5: winches and everything else, and now they just drive themselves

480
00:24:41,520 --> 00:24:46,679
Speaker 5: into position. We made a decision during the build phase

481
00:24:46,760 --> 00:24:49,200
Speaker 5: to put in a service window there so we can

482
00:24:49,240 --> 00:24:53,480
Speaker 5: set it up as a second catering trailer. And then

483
00:24:54,000 --> 00:24:57,640
Speaker 5: last year, which has got busier and busier and busier,

484
00:24:57,720 --> 00:25:02,159
Speaker 5: and the realization that play and shuffle around and the

485
00:25:02,160 --> 00:25:05,159
Speaker 5: freezers dig frasers left on center wasn't really working too

486
00:25:05,240 --> 00:25:08,920
Speaker 5: well for us, And an opportunity came up to buy

487
00:25:09,000 --> 00:25:12,760
Speaker 5: a chiller freezer trucks, so we jumped down the pathway

488
00:25:12,800 --> 00:25:15,360
Speaker 5: and went into one of those as well. And now

489
00:25:15,400 --> 00:25:17,000
Speaker 5: I look at it and I wonder how we used

490
00:25:17,000 --> 00:25:18,880
Speaker 5: to do it. But you know, a lot of it's

491
00:25:18,920 --> 00:25:20,240
Speaker 5: with business growth as well.

492
00:25:23,320 --> 00:25:26,600
Speaker 1: It's kind of crazy, isn't it, Like the growth of

493
00:25:26,640 --> 00:25:31,880
Speaker 1: that business? And I guess yeah. We often talk about

494
00:25:31,960 --> 00:25:35,520
Speaker 1: what you know now versus what you didn't know then, right,

495
00:25:35,600 --> 00:25:38,640
Speaker 1: I mean, what would be the biggest learnings from your

496
00:25:38,720 --> 00:25:41,080
Speaker 1: growing a catering business up to the point where you

497
00:25:41,119 --> 00:25:43,800
Speaker 1: can make it your you know, your full time job,

498
00:25:43,920 --> 00:25:46,440
Speaker 1: Like you know, if you were going back to twenty nineteen,

499
00:25:46,480 --> 00:25:49,800
Speaker 1: Glen and you could go, hey, here, am I like

500
00:25:49,920 --> 00:25:52,880
Speaker 1: three top tips for you that you don't know yet?

501
00:25:53,600 --> 00:25:57,120
Speaker 1: But I know, like, what are the learnings that you've had?

502
00:25:59,240 --> 00:26:01,840
Speaker 5: Probably versionally there was don't go down the rabbit hole,

503
00:26:02,800 --> 00:26:07,359
Speaker 5: you know. I yeah, my previous career before transport on

504
00:26:07,600 --> 00:26:11,840
Speaker 5: just A's fully quaint trained chef as well, so I

505
00:26:11,880 --> 00:26:14,960
Speaker 5: had a bit of exposure into it. I got out

506
00:26:14,960 --> 00:26:18,280
Speaker 5: of hospitality because I hated the hours and decided that

507
00:26:18,400 --> 00:26:20,439
Speaker 5: you know, we can ner weekend and in kitchens and

508
00:26:20,480 --> 00:26:23,840
Speaker 5: working all day and night wasn't for me. And yeah,

509
00:26:23,880 --> 00:26:26,239
Speaker 5: here I am yet again. But look, you know the

510
00:26:26,280 --> 00:26:29,200
Speaker 5: passion like you guys, you know the passion for low

511
00:26:29,240 --> 00:26:32,640
Speaker 5: and slow barbecues there, and that's what keeps me driving

512
00:26:32,720 --> 00:26:37,760
Speaker 5: forward every day. I suppose if it was if it

513
00:26:37,920 --> 00:26:41,520
Speaker 5: was something i'd changed, I don't know. I think we've

514
00:26:41,600 --> 00:26:46,440
Speaker 5: sort of we've stumbled along the way we have, probably

515
00:26:46,480 --> 00:26:50,520
Speaker 5: through good luck more than good planning, but definitely having

516
00:26:50,560 --> 00:26:53,240
Speaker 5: that plan from the get go might have been a

517
00:26:53,320 --> 00:26:58,240
Speaker 5: helpful insight to to moving forward a bit a bit

518
00:26:58,240 --> 00:27:01,159
Speaker 5: more seamlessly. But you know, when I don't really have

519
00:27:01,280 --> 00:27:03,680
Speaker 5: too many regrets on the way things will rolled out.

520
00:27:08,200 --> 00:27:12,040
Speaker 1: And now I believe, you know, we're now moving from

521
00:27:12,840 --> 00:27:17,639
Speaker 1: catering into permanence right with a bit of brick and

522
00:27:17,680 --> 00:27:21,160
Speaker 1: mortar action going on, and I know we were you've

523
00:27:21,200 --> 00:27:24,880
Speaker 1: been a little bit delayed, But tell us a little

524
00:27:24,880 --> 00:27:27,719
Speaker 1: bit about that, because that's that's another big step moving

525
00:27:27,960 --> 00:27:32,440
Speaker 1: up from you know, catering to having actual routes and

526
00:27:33,680 --> 00:27:35,439
Speaker 1: leases to pay and all that kind of stuff. So

527
00:27:35,440 --> 00:27:36,320
Speaker 1: what's going on there, mate?

528
00:27:37,000 --> 00:27:43,320
Speaker 5: I think my balls just got harder overnight. Yeah, it's

529
00:27:44,800 --> 00:27:48,080
Speaker 5: it probably goes back to beg to my roots when

530
00:27:48,080 --> 00:27:51,719
Speaker 5: I was growing up. You know, I was initially at school,

531
00:27:51,720 --> 00:27:53,680
Speaker 5: I was training to be a chief. I went through

532
00:27:53,720 --> 00:27:56,240
Speaker 5: and did all the courses and everything. Mum was a

533
00:27:56,280 --> 00:28:00,000
Speaker 5: good part of my life with hospitality and and cocking

534
00:28:00,080 --> 00:28:03,280
Speaker 5: at home and everything. She knew that journey, you know,

535
00:28:03,320 --> 00:28:05,879
Speaker 5: when she passed away, I wasn't doing catering anymore.

536
00:28:05,960 --> 00:28:07,120
Speaker 3: So, you know, some of.

537
00:28:07,080 --> 00:28:09,480
Speaker 5: It's a bit of a bit of a hand up

538
00:28:09,520 --> 00:28:12,720
Speaker 5: to mum, And I guess that sort of drives that

539
00:28:12,840 --> 00:28:15,760
Speaker 5: passion and commitment to make it, make it be, water

540
00:28:15,880 --> 00:28:20,920
Speaker 5: will be embers and ashes. The restaurant's getting called by

541
00:28:20,920 --> 00:28:22,919
Speaker 5: the smoking queue. It's going to be a bit of

542
00:28:22,960 --> 00:28:27,719
Speaker 5: a play on American low and slow meets live fire cooking.

543
00:28:27,880 --> 00:28:31,240
Speaker 5: So you might have seen some social media or if

544
00:28:31,280 --> 00:28:34,359
Speaker 5: you follow our pages, you definitely would have with some

545
00:28:34,400 --> 00:28:37,760
Speaker 5: of the gear we've been building. We've got a a

546
00:28:38,200 --> 00:28:41,200
Speaker 5: V Girl that's going in the kitchen that's two meters wide.

547
00:28:41,200 --> 00:28:43,320
Speaker 5: It's got a cooking surface on the V girls at

548
00:28:43,360 --> 00:28:46,320
Speaker 5: one point three meters wide. We're going to be cooking

549
00:28:46,320 --> 00:28:50,600
Speaker 5: all sorts on there. And the crossover from the ashes

550
00:28:50,720 --> 00:28:54,720
Speaker 5: being this the smoker, putting the meat through the smoker

551
00:28:54,760 --> 00:28:58,560
Speaker 5: and then finishing it off over on the embers, over

552
00:28:58,640 --> 00:29:01,720
Speaker 5: on the V Girl. There's one aspect of what that

553
00:29:02,160 --> 00:29:06,440
Speaker 5: concept looks like, utilizing the smoker and even the V

554
00:29:06,600 --> 00:29:10,720
Speaker 5: grill to get char and to chart and smoke into

555
00:29:11,120 --> 00:29:14,160
Speaker 5: flavors not only the meat proteins, but also into vegetables

556
00:29:14,200 --> 00:29:18,440
Speaker 5: and things, and creating a variety of dishes there. So

557
00:29:18,840 --> 00:29:23,800
Speaker 5: pretty exciting stuff. I guess the key for me is, yeah,

558
00:29:24,000 --> 00:29:26,000
Speaker 5: I think you look at christ Chips, there's a lot

559
00:29:26,000 --> 00:29:30,280
Speaker 5: of barbecue around. Now, what can we do differently that

560
00:29:30,520 --> 00:29:32,400
Speaker 5: no one else is doing? So that's the key to

561
00:29:33,320 --> 00:29:36,760
Speaker 5: what we're trying to do here. Of course, I've got

562
00:29:36,840 --> 00:29:40,480
Speaker 5: dry age steaks coming on the line as well, So yeah,

563
00:29:40,680 --> 00:29:43,240
Speaker 5: I think most places around christ Chips that are doing

564
00:29:43,320 --> 00:29:46,120
Speaker 5: dry age steaks. Most of them are on gas will

565
00:29:46,160 --> 00:29:48,080
Speaker 5: be going on to wood fire to finish those off.

566
00:29:48,160 --> 00:29:52,200
Speaker 5: So it just gives a different element of flavor and

567
00:29:52,320 --> 00:29:57,480
Speaker 5: something different for people to try.

568
00:29:58,200 --> 00:30:00,440
Speaker 1: That is pretty cool. I'm looking for forward to it.

569
00:30:00,560 --> 00:30:02,760
Speaker 1: What are the sort of so apart from the stakes?

570
00:30:02,520 --> 00:30:04,600
Speaker 1: What sort of things would people expect to see on

571
00:30:04,640 --> 00:30:07,120
Speaker 1: the menu from you, Like, what would be a typical

572
00:30:07,200 --> 00:30:10,800
Speaker 1: ambers and ashes dish? That is going to be almost like, well,

573
00:30:11,040 --> 00:30:13,520
Speaker 1: do you have a signature Let's let's ask that, shall we?

574
00:30:13,560 --> 00:30:14,520
Speaker 1: Do you have a signature dish?

575
00:30:15,200 --> 00:30:17,720
Speaker 3: I mean, not not too much of a signature dish.

576
00:30:17,720 --> 00:30:19,400
Speaker 5: But I've got a lot of things that I want

577
00:30:19,440 --> 00:30:22,480
Speaker 5: to play with and I guess some of that will

578
00:30:22,520 --> 00:30:25,360
Speaker 5: come in with It's a bit of a trial of

579
00:30:25,400 --> 00:30:27,880
Speaker 5: the community and what are we going to you know,

580
00:30:27,920 --> 00:30:29,840
Speaker 5: what are we going to serve these people and what

581
00:30:30,600 --> 00:30:33,880
Speaker 5: do they enjoying on and look at the sales over

582
00:30:34,240 --> 00:30:37,479
Speaker 5: the first while and then trim things back try other things.

583
00:30:38,160 --> 00:30:41,800
Speaker 5: We'll have our own line of a number of places.

584
00:30:41,840 --> 00:30:44,040
Speaker 5: I guess we'll have our own line of sausages running

585
00:30:44,040 --> 00:30:46,400
Speaker 5: through there. What we're doing the American low and slow

586
00:30:46,480 --> 00:30:49,760
Speaker 5: classics with you know your pork ribs, brisket of course,

587
00:30:50,200 --> 00:30:53,880
Speaker 5: pork belly's, pork shoulders, beef short ribs, all those proteins.

588
00:30:54,000 --> 00:30:57,240
Speaker 5: Lamb lamb will feature quite highly on there. But I

589
00:30:57,280 --> 00:30:59,680
Speaker 5: guess something a little bit different that will be playing

590
00:30:59,720 --> 00:31:03,600
Speaker 5: around with is seafood as well. So we're got to

591
00:31:03,840 --> 00:31:05,520
Speaker 5: one of the dishes have been playing around with in

592
00:31:05,640 --> 00:31:08,160
Speaker 5: quite light sitting down on a Sunday morning to nibble way.

593
00:31:08,200 --> 00:31:14,840
Speaker 5: It is a smoked fish pancoa crumbed fish cake essentially,

594
00:31:16,240 --> 00:31:22,040
Speaker 5: such as Hollandai's fried Caper's shave En or xbny basically

595
00:31:22,160 --> 00:31:26,080
Speaker 5: with smoked fish. Yeah, just little things like that that

596
00:31:26,120 --> 00:31:30,800
Speaker 5: are a little bit different. Where we're setting up is

597
00:31:31,120 --> 00:31:34,160
Speaker 5: over in New Brighton. So New Brighton's been devastated since

598
00:31:34,200 --> 00:31:37,480
Speaker 5: the quakes. If you go out there now, it's yeah,

599
00:31:38,440 --> 00:31:41,720
Speaker 5: it's a pretty poor, poor sort of area. The mulls

600
00:31:41,800 --> 00:31:45,360
Speaker 5: run down, it's full of graffiti, all buildings are pretty

601
00:31:45,400 --> 00:31:48,480
Speaker 5: much at the point of being demolished. It's probably the

602
00:31:48,520 --> 00:31:51,280
Speaker 5: only seaside town that I know of in probably the

603
00:31:51,320 --> 00:31:55,520
Speaker 5: Southern Hemisphere that doesn't have any good trade going for it.

604
00:31:55,680 --> 00:31:58,640
Speaker 5: So there's a collaboration of about seven or eight food

605
00:31:58,720 --> 00:32:01,120
Speaker 5: vendors going in there. It's going to be set up

606
00:32:01,160 --> 00:32:05,480
Speaker 5: in a communal, so we'll have small kitchens, although I'll

607
00:32:05,520 --> 00:32:09,440
Speaker 5: have an aspect of having smokers outside the kitchen and everything,

608
00:32:10,480 --> 00:32:12,520
Speaker 5: and people can come up and pay for in order

609
00:32:12,680 --> 00:32:15,440
Speaker 5: what they want from all seven or one or two

610
00:32:15,480 --> 00:32:18,200
Speaker 5: of the vendors and sit down as a communal. You know,

611
00:32:18,360 --> 00:32:21,680
Speaker 5: the lights of bring your family in and and a

612
00:32:21,720 --> 00:32:23,920
Speaker 5: party of six might go to six different places and

613
00:32:23,920 --> 00:32:25,800
Speaker 5: all bring that different food.

614
00:32:27,280 --> 00:32:29,720
Speaker 2: I like that concept. It's good for a family as well.

615
00:32:30,360 --> 00:32:33,320
Speaker 5: Yeah, it just it just works so easily. It's it's

616
00:32:33,360 --> 00:32:37,280
Speaker 5: one thing that you know hall, isn't it It is.

617
00:32:37,320 --> 00:32:40,800
Speaker 5: It's an uppermarket food called essentially. There's something I strive

618
00:32:40,880 --> 00:32:42,720
Speaker 5: forward with my family when we're going out, is when

619
00:32:42,720 --> 00:32:44,680
Speaker 5: we all can't decide, well, we'll go here then and

620
00:32:44,720 --> 00:32:47,160
Speaker 5: we'll have the best of both worlds and everyone can

621
00:32:47,240 --> 00:32:51,240
Speaker 5: have what they want being in a seaside area as well.

622
00:32:51,320 --> 00:32:53,920
Speaker 5: You know, somewhere out at New Brighton, the place is

623
00:32:53,960 --> 00:32:56,400
Speaker 5: just absolutely pumping full of people on the beach, but

624
00:32:56,400 --> 00:32:58,160
Speaker 5: they've got nowhere to go and eat. We'll dine or

625
00:32:58,520 --> 00:33:02,000
Speaker 5: do anything along those lines. So whatever selection of tarpas

626
00:33:02,080 --> 00:33:04,600
Speaker 5: running through the afternoon, as well, so on the weekend

627
00:33:04,640 --> 00:33:06,920
Speaker 5: you'll be able to come and you know, we're going

628
00:33:06,960 --> 00:33:09,920
Speaker 5: to roast off peanuts with potelet and honey and other.

629
00:33:10,080 --> 00:33:14,160
Speaker 3: That's and pieces there. We'll have the likes of lamb

630
00:33:14,200 --> 00:33:17,400
Speaker 3: shoulder turned into air and cheli balls with a risotto

631
00:33:17,960 --> 00:33:21,000
Speaker 3: crumbed and deep fried, nice and salty. Grab yourself a beer,

632
00:33:21,080 --> 00:33:23,240
Speaker 3: you know, sit down for the afternoon, enjoyed the sun,

633
00:33:23,280 --> 00:33:25,800
Speaker 3: and hopefully stayed for dinner as well. You know, so

634
00:33:25,840 --> 00:33:28,080
Speaker 3: it's going to be quite a range of things happening

635
00:33:28,120 --> 00:33:28,640
Speaker 3: through the menu.

636
00:33:28,960 --> 00:33:31,200
Speaker 2: Obviously, put a lot of thought into that, mate, and

637
00:33:31,240 --> 00:33:34,000
Speaker 2: it sounds like that concept is probably going to kick

638
00:33:34,000 --> 00:33:36,120
Speaker 2: start the local economy as well, you know, once people

639
00:33:36,160 --> 00:33:38,040
Speaker 2: start eating there people.

640
00:33:37,840 --> 00:33:38,480
Speaker 3: Yeah, cunning.

641
00:33:38,560 --> 00:33:41,000
Speaker 2: It obviously makes it more feasible for other businesses to

642
00:33:41,080 --> 00:33:43,760
Speaker 2: sort of pop up, which is awesome, awesome thing to do.

643
00:33:44,640 --> 00:33:48,560
Speaker 5: Yeah, correct, Yeah, yeah, I'm in a variety of stages

644
00:33:48,600 --> 00:33:51,720
Speaker 5: with the eteries. I suppose the residential housing's popping up

645
00:33:51,840 --> 00:33:54,640
Speaker 5: like there's no tomorrow out there at the moment, and

646
00:33:54,720 --> 00:33:57,720
Speaker 5: thees are getting ready to get underway with the bill.

647
00:33:58,800 --> 00:33:59,880
Speaker 3: So the region.

648
00:34:00,520 --> 00:34:03,120
Speaker 2: Yeah, no, that's awesome. It sounds I'm looking forward to

649
00:34:03,120 --> 00:34:06,280
Speaker 2: coming there. So the smoker's part man, Now is it

650
00:34:06,320 --> 00:34:06,880
Speaker 2: the big one?

651
00:34:07,800 --> 00:34:07,880
Speaker 4: No?

652
00:34:08,239 --> 00:34:09,680
Speaker 3: So the smoker was.

653
00:34:12,560 --> 00:34:17,880
Speaker 5: You know, I grew home, had to move out, so

654
00:34:18,160 --> 00:34:23,520
Speaker 5: taken on a taken on a warehouse. Just recently trying

655
00:34:23,560 --> 00:34:27,400
Speaker 5: to get all the gear on one place. A couple

656
00:34:27,400 --> 00:34:29,160
Speaker 5: of things have happened over the last sort of six

657
00:34:29,200 --> 00:34:33,560
Speaker 5: months with with the business. Forbes made the difficult decision

658
00:34:33,560 --> 00:34:37,000
Speaker 5: that he didn't want to carry on through with the

659
00:34:37,040 --> 00:34:40,799
Speaker 5: smoking queue into its next phase. I think the realization

660
00:34:40,960 --> 00:34:44,680
Speaker 5: of sinking a couple hundred thousand dollars into get more,

661
00:34:45,160 --> 00:34:49,200
Speaker 5: getting more equipment, and putting a lot more time and

662
00:34:49,200 --> 00:34:52,520
Speaker 5: effort into it, instability and everything else has made that

663
00:34:52,680 --> 00:34:56,680
Speaker 5: call to step back. You know, it is what it

664
00:34:56,800 --> 00:34:59,080
Speaker 5: is is time and a place, and that time was

665
00:34:59,120 --> 00:35:02,560
Speaker 5: there for him, so you know, certainly appreciated everything he's

666
00:35:02,600 --> 00:35:04,560
Speaker 5: done over the period and his family and stuff.

667
00:35:05,560 --> 00:35:07,000
Speaker 3: But what was happening was.

668
00:35:06,920 --> 00:35:11,160
Speaker 5: We I live in an area that's got a small

669
00:35:12,360 --> 00:35:14,680
Speaker 5: private lane and don't have a lot of room for gear,

670
00:35:14,960 --> 00:35:17,160
Speaker 5: and the neighbors get quite upset when I'm parting the

671
00:35:17,160 --> 00:35:19,040
Speaker 5: bar on the on the front lawn and I've got

672
00:35:19,040 --> 00:35:21,560
Speaker 5: the food trailer outside and then I bring him the

673
00:35:21,560 --> 00:35:24,799
Speaker 5: truck to sit there and wait for service foods and

674
00:35:24,840 --> 00:35:27,040
Speaker 5: big foods to roll them with their trucks and offload

675
00:35:27,040 --> 00:35:31,840
Speaker 5: the stock into my truck. So yeah, we've been dabbling

676
00:35:31,880 --> 00:35:33,920
Speaker 5: away and just keeping an eye out for warehouses for

677
00:35:33,960 --> 00:35:36,240
Speaker 5: a weee while and pick one up at the beginning

678
00:35:36,239 --> 00:35:39,960
Speaker 5: of this month. So yeah, now I've got everything in

679
00:35:39,960 --> 00:35:43,160
Speaker 5: one place, and it means I can initially focus on

680
00:35:43,200 --> 00:35:45,520
Speaker 5: where things are and not sit there scratching. We had

681
00:35:45,520 --> 00:35:48,520
Speaker 5: gone where do we put that? So yeah, for now

682
00:35:48,600 --> 00:35:53,640
Speaker 5: the smokers sitting at the warehouse, we had to bite

683
00:35:53,680 --> 00:36:01,040
Speaker 5: the bullet. Initially, the planning was that we were going

684
00:36:01,120 --> 00:36:03,520
Speaker 5: to be getting keys handed over to us in October,

685
00:36:03,600 --> 00:36:05,839
Speaker 5: so we jumped on and got the smoker built, got

686
00:36:05,840 --> 00:36:10,239
Speaker 5: the vegirl belt, and as the consents came back through

687
00:36:10,320 --> 00:36:13,160
Speaker 5: and the build team's got whittled down to the top

688
00:36:13,200 --> 00:36:16,960
Speaker 5: three and they started digging deep, the realization that it

689
00:36:17,040 --> 00:36:19,799
Speaker 5: was actually going to be more expensive to renovate the

690
00:36:19,840 --> 00:36:24,040
Speaker 5: existing buildings versus bullet and start again hit home. So

691
00:36:24,200 --> 00:36:26,160
Speaker 5: we've been delayed a little bit on the restaurant, but

692
00:36:27,040 --> 00:36:29,239
Speaker 5: good side for us is that we can focus on

693
00:36:29,320 --> 00:36:31,640
Speaker 5: some and get the stuff that we want for the

694
00:36:31,680 --> 00:36:32,920
Speaker 5: restaurant on board.

695
00:36:32,719 --> 00:36:34,480
Speaker 3: Early, get them out on mobile.

696
00:36:34,560 --> 00:36:37,320
Speaker 5: We've got a massive summer coming up, probably the busiest yet,

697
00:36:38,719 --> 00:36:42,360
Speaker 5: and focus on their training so that when the restaurant's away,

698
00:36:42,400 --> 00:36:43,200
Speaker 5: we're ready to go.

699
00:36:43,800 --> 00:36:44,480
Speaker 3: And then the.

700
00:36:44,440 --> 00:36:46,640
Speaker 5: Other side of the coin is rather than us fitting

701
00:36:46,719 --> 00:36:49,360
Speaker 5: ourselves into a predetermined space, as we've actually got a

702
00:36:49,400 --> 00:36:51,799
Speaker 5: bit of a say on what size building we want

703
00:36:51,840 --> 00:36:53,560
Speaker 5: and what shape we want and how we want the

704
00:36:53,600 --> 00:36:56,240
Speaker 5: llower to happen, so all good things. Really, it's actually

705
00:36:56,280 --> 00:36:57,839
Speaker 5: worth worth the weight.

706
00:36:57,880 --> 00:36:59,680
Speaker 2: It's probably worth the weight by the sounds of it.

707
00:36:59,800 --> 00:37:01,719
Speaker 3: Yeah, yeah, yeah, yea.

708
00:37:03,280 --> 00:37:05,480
Speaker 1: So tell us a little bit about that smoker, like

709
00:37:05,520 --> 00:37:08,040
Speaker 1: we've talked about. We know it's a big smoker. And

710
00:37:08,120 --> 00:37:11,759
Speaker 1: I'm built by the by Steven at Smoke Dog.

711
00:37:12,880 --> 00:37:15,000
Speaker 3: He's my number one. He's the only guy I'll get

712
00:37:15,000 --> 00:37:17,200
Speaker 3: to build my stuff. I don't know. He just gets me.

713
00:37:17,280 --> 00:37:19,480
Speaker 5: I say half a story of what I want and

714
00:37:19,520 --> 00:37:21,200
Speaker 5: I walk away and just go. You figure it out

715
00:37:21,239 --> 00:37:25,640
Speaker 5: and to come back to absolute awesomeness. And he always succeeds,

716
00:37:25,760 --> 00:37:28,160
Speaker 5: you know what what I put down his options and

717
00:37:28,239 --> 00:37:30,760
Speaker 5: of course when you know, things pop up during the build,

718
00:37:30,800 --> 00:37:32,560
Speaker 5: he'll get me along. We'll give me a ring and say,

719
00:37:32,560 --> 00:37:37,080
Speaker 5: what do you think classic example, I wanted a four

720
00:37:37,120 --> 00:37:39,640
Speaker 5: door smoker. I wanted enough room to be able to

721
00:37:39,640 --> 00:37:42,479
Speaker 5: put you know, your your big cuts of meat in there.

722
00:37:43,480 --> 00:37:46,359
Speaker 5: And then he was reaching out to me to say,

723
00:37:46,400 --> 00:37:49,520
Speaker 5: do you want to put a couple of narrow rails

724
00:37:49,640 --> 00:37:52,840
Speaker 5: that narrow are rails and so we can do narrow

725
00:37:52,880 --> 00:37:55,680
Speaker 5: recks for ribs and sausages, or why don't we just

726
00:37:55,760 --> 00:37:58,359
Speaker 5: do as many as we can and then we start

727
00:37:58,400 --> 00:38:03,080
Speaker 5: off about twenty recks. He's got the blueprints for X

728
00:38:03,080 --> 00:38:05,279
Speaker 5: amount of recks. I think there's an extra eight rex

729
00:38:05,320 --> 00:38:06,920
Speaker 5: so we could get twenty eight res in there if

730
00:38:06,960 --> 00:38:07,400
Speaker 5: we needed to.

731
00:38:07,560 --> 00:38:11,440
Speaker 3: And then a volume dictates it. Or you know, we're.

732
00:38:11,360 --> 00:38:14,040
Speaker 5: Firing a piece of ribs and wings and sausages, then

733
00:38:14,080 --> 00:38:17,640
Speaker 5: we can throw in some more res. So yeah, he

734
00:38:17,840 --> 00:38:20,279
Speaker 5: just gets gets the idea of what we're trying to

735
00:38:20,280 --> 00:38:22,279
Speaker 5: do and takes it to the next level.

736
00:38:22,280 --> 00:38:24,279
Speaker 2: You've got a couple of round, round rails for your

737
00:38:24,280 --> 00:38:25,399
Speaker 2: link sausages as well.

738
00:38:25,880 --> 00:38:27,799
Speaker 3: Yep, got rails up on the roof so we can

739
00:38:27,840 --> 00:38:29,120
Speaker 3: pull rents out and do all that.

740
00:38:29,320 --> 00:38:35,799
Speaker 1: And yeah, how many how many gallons is it?

741
00:38:35,880 --> 00:38:36,000
Speaker 3: Like?

742
00:38:36,040 --> 00:38:38,399
Speaker 1: What what size is it? Like for somebody who's used

743
00:38:38,440 --> 00:38:38,600
Speaker 1: to it.

744
00:38:39,000 --> 00:38:43,120
Speaker 5: Yeah, yeah, I think it be eight or nine hundred

745
00:38:43,160 --> 00:38:45,000
Speaker 5: gallons or something on those ones. I'd have to check

746
00:38:45,000 --> 00:38:48,600
Speaker 5: with Steve actually, but I can tell you that it's

747
00:38:48,719 --> 00:38:52,439
Speaker 5: five points including the fire box five point three meters long.

748
00:38:54,760 --> 00:38:55,319
Speaker 1: And what is it?

749
00:38:56,080 --> 00:38:59,919
Speaker 5: Yees balls up as well. We said to the truck

750
00:39:00,080 --> 00:39:03,040
Speaker 5: or either when we booked them, if you can't get

751
00:39:03,040 --> 00:39:05,040
Speaker 5: it on the scales of the crane track, then we

752
00:39:05,120 --> 00:39:07,600
Speaker 5: want you to take it across a waybridge one aherent weight.

753
00:39:08,400 --> 00:39:10,919
Speaker 5: Steve's predicting it's around three point two to three point

754
00:39:11,000 --> 00:39:15,279
Speaker 5: five ton all thereabouts for the smoker itself. Crane truck

755
00:39:15,360 --> 00:39:17,000
Speaker 5: driver was trying to tell us it was about eighteen

756
00:39:17,120 --> 00:39:23,279
Speaker 5: hundred kilo. There's no way that was. It's way nine

757
00:39:23,360 --> 00:39:27,719
Speaker 5: hundred Kio've been across the waybridge, is you know, is

758
00:39:27,800 --> 00:39:28,799
Speaker 5: up about now time?

759
00:39:29,040 --> 00:39:31,239
Speaker 2: I would say it's over one thousand, you know, because

760
00:39:31,280 --> 00:39:34,520
Speaker 2: it's quite quiet chamber, you know, and it's about the

761
00:39:34,640 --> 00:39:39,239
Speaker 2: length of a thousand gal moburg. So yeah, I reckon

762
00:39:39,280 --> 00:39:42,200
Speaker 2: you're probably in the twelve hundreds maybe twelve thirty, yeah,

763
00:39:42,800 --> 00:39:46,319
Speaker 2: which but more usable space because of the shape of it, right,

764
00:39:46,360 --> 00:39:49,279
Speaker 2: I mean you've got what sixteen square meters, is that right?

765
00:39:49,320 --> 00:39:52,160
Speaker 2: You've got sixteen sixteen Yeah.

766
00:39:51,920 --> 00:39:55,480
Speaker 5: Yeah, sixteen square meters a lot of really that's a

767
00:39:55,520 --> 00:39:57,120
Speaker 5: hell of a lot of real estate. And I surprise

768
00:39:57,239 --> 00:40:01,360
Speaker 5: myself when we filled it the first time. Yeah, it

769
00:40:01,440 --> 00:40:05,879
Speaker 5: was a bit of a bit of a laugh, I entirely.

770
00:40:05,920 --> 00:40:11,080
Speaker 2: Or yeah, yeah, over at six six hundred, yeah.

771
00:40:11,160 --> 00:40:12,640
Speaker 5: Yeah, six hundred. But there was a lot of big

772
00:40:12,680 --> 00:40:15,440
Speaker 5: cuts of brisket and some smaller cuts. We had one

773
00:40:15,520 --> 00:40:18,120
Speaker 5: hundred and sixty odd killer or beef cheeks running in

774
00:40:18,200 --> 00:40:20,840
Speaker 5: there as well, so you know, take up a smaller

775
00:40:20,920 --> 00:40:25,640
Speaker 5: wreck quite easily without adding volume of weight. But it

776
00:40:25,719 --> 00:40:29,880
Speaker 5: was it was quite convenient. Of I had young Jacob

777
00:40:29,920 --> 00:40:33,000
Speaker 5: Owens helping us out there. He's on the staff now

778
00:40:33,120 --> 00:40:37,920
Speaker 5: full time. I had Hanna, my partner. She is away

779
00:40:37,960 --> 00:40:40,839
Speaker 5: over in Dubai for work, so I was.

780
00:40:40,800 --> 00:40:41,520
Speaker 3: On dead duty.

781
00:40:41,560 --> 00:40:43,120
Speaker 5: So I couldn't get there till nine and I wanted

782
00:40:43,120 --> 00:40:46,839
Speaker 5: to pit lit about six thirty seven o'clock. And by

783
00:40:46,840 --> 00:40:49,360
Speaker 5: the time I dropped the kids off at school and

784
00:40:49,400 --> 00:40:51,960
Speaker 5: got in there and you know, start to help Jacob out,

785
00:40:52,040 --> 00:40:57,040
Speaker 5: he was three hours deep into unboxing, unwrapping, trimming, rubbing,

786
00:40:57,160 --> 00:40:59,600
Speaker 5: and putting meat on. It took about four hours to

787
00:40:59,600 --> 00:41:03,120
Speaker 5: get all meat on, so she was a bit of

788
00:41:03,440 --> 00:41:04,120
Speaker 5: a long day.

789
00:41:04,239 --> 00:41:11,680
Speaker 2: Probably probably the same to rap as well. Yeah, yeah, mate,

790
00:41:11,880 --> 00:41:13,960
Speaker 2: it's gonna be it's gonna be an interesting one when

791
00:41:13,960 --> 00:41:19,160
Speaker 2: you load it up with ribs. I can tell you yeah,

792
00:41:21,560 --> 00:41:23,479
Speaker 2: I've been there before with a couple of hundred racks

793
00:41:23,480 --> 00:41:23,759
Speaker 2: to wrap.

794
00:41:23,800 --> 00:41:24,160
Speaker 3: It's been.

795
00:41:26,239 --> 00:41:27,719
Speaker 2: Yeah, it's great just.

796
00:41:27,719 --> 00:41:31,120
Speaker 1: For for anyone who doesn't know, like, just tell us

797
00:41:31,160 --> 00:41:33,200
Speaker 1: a little bit about because you know, I think I

798
00:41:33,239 --> 00:41:35,120
Speaker 1: think a lot of people would sit there and think

799
00:41:35,239 --> 00:41:41,400
Speaker 1: that a thousand gallon pit, like five meters long, massive firebox,

800
00:41:42,200 --> 00:41:45,640
Speaker 1: you know, just it's going to take so much to heat, right,

801
00:41:45,719 --> 00:41:48,120
Speaker 1: I'm gonna use it's going to be a massive fire

802
00:41:48,200 --> 00:41:50,319
Speaker 1: and all that kind of stuff. But it's it's often

803
00:41:50,360 --> 00:41:54,120
Speaker 1: the opposite, Like what's the fire that it takes to

804
00:41:54,239 --> 00:41:56,600
Speaker 1: run hot in that thing? I mean, I assume it's

805
00:41:56,600 --> 00:42:00,959
Speaker 1: pretty insulated to the to the hilt right, fairly small.

806
00:42:01,280 --> 00:42:04,680
Speaker 5: Again, Steve's done an outstanding job with that. He's double

807
00:42:04,800 --> 00:42:09,960
Speaker 5: layer insulated it. So it's it's a square firebox and

808
00:42:10,000 --> 00:42:14,040
Speaker 5: it's got a round around inner tube in it. In

809
00:42:14,080 --> 00:42:16,920
Speaker 5: between the inner tube and the at a square it's

810
00:42:16,960 --> 00:42:22,840
Speaker 5: absolutely stuffed with fireproof insulation. So I was quite surprised.

811
00:42:22,880 --> 00:42:25,800
Speaker 5: Where there's where the pit humming at about two seventy

812
00:42:25,800 --> 00:42:29,120
Speaker 5: five farenheight down the far door three hundred sort of thing,

813
00:42:29,280 --> 00:42:30,920
Speaker 5: and put my hand on the fire box and I

814
00:42:30,960 --> 00:42:32,880
Speaker 5: could hold it there for about five seconds before it

815
00:42:32,920 --> 00:42:35,239
Speaker 5: started getting a bit warm and tingling. You know, if

816
00:42:35,239 --> 00:42:37,320
Speaker 5: I tried that on any other pit, I'd be burning

817
00:42:37,360 --> 00:42:39,120
Speaker 5: my hands and clisting and everything.

818
00:42:39,560 --> 00:42:41,800
Speaker 3: So yeah, he's done a really good job there.

819
00:42:42,920 --> 00:42:45,200
Speaker 5: In terms of how much wood are we feeding it,

820
00:42:45,200 --> 00:42:48,399
Speaker 5: we're feeding it about four logs every forty minutes sort

821
00:42:48,400 --> 00:42:51,799
Speaker 5: of thing. Talk about it takes a little I can't

822
00:42:51,840 --> 00:42:53,839
Speaker 5: really say it takes a while to get up to ten.

823
00:42:53,920 --> 00:42:56,279
Speaker 5: Because this thing, it had a bit of a test

824
00:42:56,320 --> 00:42:58,880
Speaker 5: fight done in it. We had Steve sent me a

825
00:42:58,920 --> 00:43:00,959
Speaker 5: photo when it was out of place and the whole

826
00:43:01,000 --> 00:43:04,400
Speaker 5: smoker was white. It was covered and frost so initially

827
00:43:04,400 --> 00:43:06,239
Speaker 5: when we fired her up, there was a lot of

828
00:43:06,360 --> 00:43:09,799
Speaker 5: secret of water and condensation coming through it. So the

829
00:43:09,840 --> 00:43:13,120
Speaker 5: true test will be when we're in good, good summer

830
00:43:13,160 --> 00:43:15,759
Speaker 5: weather and let's dry and see how it goes. But

831
00:43:17,040 --> 00:43:19,400
Speaker 5: looking at where we were on the second cook, we

832
00:43:19,440 --> 00:43:21,719
Speaker 5: did the other day it was taking about half an

833
00:43:21,719 --> 00:43:23,400
Speaker 5: out of forty minutes to get it up to temps.

834
00:43:23,440 --> 00:43:27,719
Speaker 3: So it's no different to our smaller I used to

835
00:43:27,719 --> 00:43:31,080
Speaker 3: call big smokers. Our smaller smokers are thirty inch set.

836
00:43:32,800 --> 00:43:33,600
Speaker 1: I'd still call that.

837
00:43:33,840 --> 00:43:37,000
Speaker 3: Yeah, yeah, yeah, when.

838
00:43:36,800 --> 00:43:38,719
Speaker 2: You're lighting out, do you actually warm up all your

839
00:43:38,760 --> 00:43:41,400
Speaker 2: grills as well? Because that's a little trick someone taught me.

840
00:43:42,719 --> 00:43:45,160
Speaker 5: Yeah, no we don't, because I can't be bothered standing

841
00:43:45,200 --> 00:43:46,640
Speaker 5: there with twenty grills.

842
00:43:49,680 --> 00:43:51,080
Speaker 2: Yeah, if you can get it where I can get

843
00:43:51,080 --> 00:43:52,880
Speaker 2: mine up in about ten minutes if I do that,

844
00:43:52,920 --> 00:43:53,719
Speaker 2: which is pretty good.

845
00:43:53,840 --> 00:43:56,320
Speaker 3: Yeah, yeah, yeah, yeah, it doesn't. It wouldn't surprise me.

846
00:43:56,400 --> 00:44:02,200
Speaker 5: I mean, we're going with the barbecue boy flamethrowers, and

847
00:44:02,200 --> 00:44:05,880
Speaker 5: we just chucked one of those in there. Kindling is

848
00:44:05,920 --> 00:44:08,640
Speaker 5: actually what we run in their offsets, So you know

849
00:44:08,760 --> 00:44:11,960
Speaker 5: what of the probably one hundred undred and twenty mil

850
00:44:13,040 --> 00:44:16,319
Speaker 5: across the surface face, we're using that as kindling to

851
00:44:16,320 --> 00:44:19,800
Speaker 5: get the fire going. And then we're chucking in what's

852
00:44:19,880 --> 00:44:23,080
Speaker 5: called the country wood cut, which is essentially I suppose

853
00:44:23,080 --> 00:44:26,600
Speaker 5: if you take a ring of ring of wood, you

854
00:44:26,600 --> 00:44:31,120
Speaker 5: know she's probably you know, three six pieces in a

855
00:44:31,239 --> 00:44:33,920
Speaker 5: in a trunk sort of thing. So we're chucking two

856
00:44:34,000 --> 00:44:35,920
Speaker 5: or three of those in and then finishing it with

857
00:44:36,000 --> 00:44:39,480
Speaker 5: beach being a harder wood. So you know we're within

858
00:44:39,520 --> 00:44:41,560
Speaker 5: a half an hour, forty minutes, we've we've got her

859
00:44:41,640 --> 00:44:44,120
Speaker 5: up at temp and running clean, smoking away we go.

860
00:44:44,480 --> 00:44:46,759
Speaker 2: So when you say four sticks, you mean like four

861
00:44:46,840 --> 00:44:49,040
Speaker 2: trunks basically very much.

862
00:44:50,840 --> 00:44:51,680
Speaker 3: Like that. That's good.

863
00:44:52,080 --> 00:44:56,360
Speaker 1: Now I remember a few months ago and it's just

864
00:44:56,560 --> 00:44:59,880
Speaker 1: it's just clicked for me. I've just I've just gone, ah,

865
00:45:00,160 --> 00:45:03,560
Speaker 1: understand what that was. Now when you talk about, you know,

866
00:45:03,640 --> 00:45:08,960
Speaker 1: finishing everything over fire, you maybe it was five or

867
00:45:09,000 --> 00:45:12,719
Speaker 1: so months ago. You got to eat at one of

868
00:45:12,719 --> 00:45:15,520
Speaker 1: the places which is on my list of restaurants I

869
00:45:15,640 --> 00:45:18,920
Speaker 1: really really want to eat, which is fired Or in Sydney,

870
00:45:19,800 --> 00:45:21,800
Speaker 1: and so now I'm thinking you were there doing a

871
00:45:21,880 --> 00:45:25,960
Speaker 1: little bit of research and RECKI about how he does

872
00:45:26,000 --> 00:45:27,960
Speaker 1: it there. But just tell us a little bit about

873
00:45:28,000 --> 00:45:29,759
Speaker 1: Fired Door because I think a lot of people would

874
00:45:29,760 --> 00:45:35,600
Speaker 1: have seen that on the Netflix series Chef's Table, which

875
00:45:35,600 --> 00:45:39,560
Speaker 1: is Lenox Hasty who runs that. But that's it's only

876
00:45:39,600 --> 00:45:41,480
Speaker 1: in Sydney, so it's not that far from everyone.

877
00:45:41,600 --> 00:45:43,560
Speaker 5: It's something that should be on the back at list,

878
00:45:44,600 --> 00:45:48,200
Speaker 5: to be fear it was sort of coincidental. Garified Door

879
00:45:48,239 --> 00:45:50,839
Speaker 5: has been on the on the list for a couple

880
00:45:50,880 --> 00:45:53,320
Speaker 5: of years, and you know, when you've got a book,

881
00:45:53,400 --> 00:45:55,640
Speaker 5: you've done a three months ahead in advance, because their

882
00:45:55,640 --> 00:45:57,719
Speaker 5: place is always Genpi fully book.

883
00:45:57,800 --> 00:45:58,800
Speaker 3: They opened up booking.

884
00:45:59,360 --> 00:46:03,400
Speaker 1: I looked at it the other day because I'm hosting

885
00:46:03,440 --> 00:46:06,680
Speaker 1: a work dinner in Sydney, and I looked at it,

886
00:46:06,719 --> 00:46:08,319
Speaker 1: and then I looked at the menu, and I looked

887
00:46:08,320 --> 00:46:10,759
Speaker 1: at what the Cosmo head was, and I thought, and

888
00:46:10,800 --> 00:46:13,160
Speaker 1: I was like, I don't think fire Doors on our

889
00:46:13,200 --> 00:46:14,160
Speaker 1: corporate dinner list.

890
00:46:15,960 --> 00:46:16,520
Speaker 3: Yeah.

891
00:46:16,680 --> 00:46:19,480
Speaker 5: No, probably wouldn't have been on mine if I had

892
00:46:19,480 --> 00:46:26,399
Speaker 5: been one hundred percent sober too. Now we we were

893
00:46:26,440 --> 00:46:29,000
Speaker 5: on a boy's truck for Bethe. So yeah, we're talking

894
00:46:29,040 --> 00:46:32,879
Speaker 5: what just over ten months ago that it was. I'd

895
00:46:32,920 --> 00:46:36,160
Speaker 5: said to the guy that was looking after getting all

896
00:46:36,200 --> 00:46:38,799
Speaker 5: the booking sorted, you know, we'll go to fire Door.

897
00:46:38,840 --> 00:46:41,879
Speaker 5: You're keen on fired or the boys are all keen right,

898
00:46:41,920 --> 00:46:44,759
Speaker 5: we need to book accommodation somewhere close to fire Door

899
00:46:44,880 --> 00:46:45,799
Speaker 5: so that we can get on.

900
00:46:45,719 --> 00:46:48,880
Speaker 3: The turps afterwards and enjoy it. And so on. Turned

901
00:46:48,920 --> 00:46:51,480
Speaker 3: out we were staying at I don't know if it was.

902
00:46:51,560 --> 00:46:53,399
Speaker 3: I think it was Rincheres or whatever it was.

903
00:46:54,920 --> 00:46:57,920
Speaker 5: We were about a thirty meter walk away from fire Or,

904
00:46:58,480 --> 00:47:01,120
Speaker 5: but what was in between us and fire Or was

905
00:47:01,600 --> 00:47:05,640
Speaker 5: the Sydney Brewery craft brewery. So we checked into the

906
00:47:05,640 --> 00:47:07,640
Speaker 5: hotel and then down to the brewery and having a

907
00:47:07,640 --> 00:47:11,239
Speaker 5: few drinks there and went to dinner. And with the

908
00:47:11,320 --> 00:47:15,640
Speaker 5: dinner it set menu styles, but then you can have

909
00:47:15,719 --> 00:47:18,200
Speaker 5: your add on, so naturally we had to have some oysters.

910
00:47:18,280 --> 00:47:22,240
Speaker 5: Naturally we had to try the two hundred day age

911
00:47:22,280 --> 00:47:24,880
Speaker 5: steak and get amongst that sort of thing. And you know,

912
00:47:25,600 --> 00:47:27,799
Speaker 5: one thing led to another, and I think we ended

913
00:47:27,880 --> 00:47:30,120
Speaker 5: up paying something like five hundred dollars a person for

914
00:47:30,160 --> 00:47:30,799
Speaker 5: dinner that night.

915
00:47:31,520 --> 00:47:34,200
Speaker 3: It's crazy, but it was worth every cent.

916
00:47:34,360 --> 00:47:38,560
Speaker 5: You know, just what he can do with that fire

917
00:47:38,840 --> 00:47:43,720
Speaker 5: just opens up a whole can of worms of the

918
00:47:43,880 --> 00:47:47,400
Speaker 5: style of food. The flavors were just insane. You know,

919
00:47:48,280 --> 00:47:50,680
Speaker 5: somebody you can't really describe. You need to be there.

920
00:47:51,719 --> 00:47:53,640
Speaker 5: But of course, the other thing he does is he

921
00:47:53,719 --> 00:47:56,799
Speaker 5: changes his menu all the time as well. So you

922
00:47:56,880 --> 00:48:00,360
Speaker 5: might go this month, if I went last month, wouldn't

923
00:48:00,360 --> 00:48:03,280
Speaker 5: be the same. You know, it's a totally different menu.

924
00:48:03,560 --> 00:48:05,799
Speaker 5: But he adepts and woops with it and does a

925
00:48:05,840 --> 00:48:08,640
Speaker 5: sensational job, and so welcome him as well. You know,

926
00:48:08,680 --> 00:48:10,600
Speaker 5: it was sort of sitting at the table and soil

927
00:48:10,640 --> 00:48:12,759
Speaker 5: we go up and say hi, and you know, and

928
00:48:12,800 --> 00:48:14,719
Speaker 5: we did. We went up and nearly yin and yeah,

929
00:48:14,760 --> 00:48:18,720
Speaker 5: it was all about it. So it's cool, awesome.

930
00:48:19,840 --> 00:48:21,680
Speaker 1: Yeah, it's pretty awesome. I think it's on a lot

931
00:48:21,719 --> 00:48:24,600
Speaker 1: of people's bucket lists. So you know, you're you're a

932
00:48:24,680 --> 00:48:28,799
Speaker 1: lucky man now. Obviously one of the things everybody knows

933
00:48:28,800 --> 00:48:31,120
Speaker 1: you for is let there be meat, and there's let

934
00:48:31,160 --> 00:48:32,840
Speaker 1: there be meat twenty four come out, which I do

935
00:48:32,880 --> 00:48:35,600
Speaker 1: want to talk about. But first of all, I do

936
00:48:35,719 --> 00:48:38,520
Speaker 1: want to talk about a certain can.

937
00:48:39,200 --> 00:48:40,880
Speaker 3: Yeah I didn't see that coming up tonight.

938
00:48:42,239 --> 00:48:46,120
Speaker 1: That may have featured it last year's competition. Why do

939
00:48:46,160 --> 00:48:50,160
Speaker 1: you tell us about tell us about that little cook there, mate,

940
00:48:50,160 --> 00:48:50,879
Speaker 1: and how that went?

941
00:48:51,200 --> 00:48:54,680
Speaker 5: Oh yeah, you know and in hindsight, when you look back,

942
00:48:54,719 --> 00:48:56,800
Speaker 5: and it was a balls up and it was flowed from.

943
00:48:56,680 --> 00:49:00,359
Speaker 3: The gig game, it was.

944
00:49:00,960 --> 00:49:04,520
Speaker 5: It was something where mister Derrek Paul reached out and says, hey,

945
00:49:04,560 --> 00:49:05,920
Speaker 5: if I've got a deal for you, I've got this

946
00:49:06,000 --> 00:49:09,279
Speaker 5: second hand motor up here in Auckland. You know, we

947
00:49:09,280 --> 00:49:12,439
Speaker 5: were talking about and laughing and joking after twenty two

948
00:49:12,600 --> 00:49:15,640
Speaker 5: that we should we oh what was it twenty two? Well,

949
00:49:15,719 --> 00:49:18,400
Speaker 5: at some stage anyway, that we should run a rotisserie

950
00:49:18,480 --> 00:49:21,000
Speaker 5: and cock a whole cow. And he says, look, I've

951
00:49:21,040 --> 00:49:23,040
Speaker 5: got this motor. It will cock a whole cow. It's

952
00:49:23,080 --> 00:49:26,360
Speaker 5: whatever color what it runs at. So you get it

953
00:49:26,400 --> 00:49:28,880
Speaker 5: back down to christ Hitch here and Steve plugs it

954
00:49:28,920 --> 00:49:32,000
Speaker 5: in there. It smoked old smokers and sits there and

955
00:49:32,080 --> 00:49:34,799
Speaker 5: starts scratching his head, and then he got somebody else

956
00:49:34,840 --> 00:49:39,080
Speaker 5: and gearing the motors involved, and unbeknown to anybody, right

957
00:49:39,120 --> 00:49:41,480
Speaker 5: in between the two numbers was a little decibel point

958
00:49:41,520 --> 00:49:44,680
Speaker 5: that nobody could actually see was there. So I would

959
00:49:44,719 --> 00:49:46,760
Speaker 5: have probably been lucky if it could run a whole lamb.

960
00:49:47,600 --> 00:49:51,320
Speaker 5: So you know, the journey started. The journey started, and

961
00:49:51,360 --> 00:49:53,520
Speaker 5: I was like, oh, well, we've got the idea, we've

962
00:49:53,520 --> 00:49:55,759
Speaker 5: got the concept, and it actually sounds really cool, so

963
00:49:56,000 --> 00:49:58,520
Speaker 5: let's go and pay for a gearbox and a motor

964
00:49:58,560 --> 00:49:59,439
Speaker 5: and get this thing built.

965
00:49:59,480 --> 00:49:59,839
Speaker 3: So we did.

966
00:50:01,560 --> 00:50:06,279
Speaker 5: We spoke to spoke to the meat processes about six

967
00:50:06,360 --> 00:50:08,160
Speaker 5: or eight months out and told them what we were

968
00:50:08,160 --> 00:50:10,160
Speaker 5: trying to do and hit them all on board in

969
00:50:10,200 --> 00:50:12,480
Speaker 5: about a week before the comp. They go, you know,

970
00:50:12,560 --> 00:50:15,520
Speaker 5: the advertise won't touch it health and safety. They're not

971
00:50:15,560 --> 00:50:17,759
Speaker 5: going their whole animals because they don't ever get and

972
00:50:17,800 --> 00:50:20,240
Speaker 5: the setup for it. They'll do your half an animal,

973
00:50:20,400 --> 00:50:22,960
Speaker 5: So what's the one of that? So we had to

974
00:50:23,000 --> 00:50:24,880
Speaker 5: go to home kill and a lot of the animal

975
00:50:24,880 --> 00:50:27,360
Speaker 5: looked stunning. You know, she was three hundred CAGs of

976
00:50:27,440 --> 00:50:31,560
Speaker 5: meat and bone and it was full of fat as well,

977
00:50:31,640 --> 00:50:34,840
Speaker 5: which was an ideal. There was conversations aboutlets trim this,

978
00:50:35,040 --> 00:50:37,320
Speaker 5: and when.

979
00:50:37,200 --> 00:50:38,960
Speaker 3: Steve had built it, he'd.

980
00:50:40,719 --> 00:50:44,640
Speaker 5: Cut up a whole bunch of two hundred leader drums

981
00:50:44,680 --> 00:50:46,560
Speaker 5: in half to put underneath it. And I was a

982
00:50:46,560 --> 00:50:48,719
Speaker 5: bit nervous on that as well, but I thought, I'll

983
00:50:48,760 --> 00:50:50,960
Speaker 5: give it a goss. What's the worst that could happen.

984
00:50:52,080 --> 00:50:54,360
Speaker 5: So we chucked it on and she was looking absolutely

985
00:50:54,520 --> 00:50:56,480
Speaker 5: mint it four in the morning. The color that was

986
00:50:56,520 --> 00:50:59,279
Speaker 5: coming through it, it was really starting to go and

987
00:50:59,680 --> 00:51:02,520
Speaker 5: you know, turned into a really nice color and I thought, man,

988
00:51:02,560 --> 00:51:03,560
Speaker 5: this is getting a little awsome.

989
00:51:03,640 --> 00:51:05,600
Speaker 3: In the daylight. We had, you know, we had some

990
00:51:05,719 --> 00:51:06,560
Speaker 3: night lighting going.

991
00:51:06,600 --> 00:51:08,520
Speaker 5: We had stage lights and everything, so we had a

992
00:51:08,640 --> 00:51:11,759
Speaker 5: nice red hue on the back of it, and I

993
00:51:11,800 --> 00:51:13,840
Speaker 5: popped into a tent and Derek was in there. It

994
00:51:13,880 --> 00:51:16,000
Speaker 5: was me and Derek on the night shift, and I

995
00:51:16,160 --> 00:51:19,440
Speaker 5: just stoked up the fire a bit and we had

996
00:51:19,800 --> 00:51:22,960
Speaker 5: we had the fire set off set, and we had

997
00:51:23,440 --> 00:51:26,719
Speaker 5: probably about fifteen or twenty twenty mil holes in the

998
00:51:26,800 --> 00:51:30,120
Speaker 5: drums leaking any fat that was coming down out onto

999
00:51:30,160 --> 00:51:32,040
Speaker 5: the ground, and we had a hose there just to

1000
00:51:32,080 --> 00:51:33,120
Speaker 5: weep the ground only.

1001
00:51:33,800 --> 00:51:37,400
Speaker 3: And yeah, it turned around and the whole thing was

1002
00:51:37,520 --> 00:51:39,800
Speaker 3: up in flames. So it started.

1003
00:51:40,000 --> 00:51:41,600
Speaker 5: I think it started with a bit of a fat

1004
00:51:41,640 --> 00:51:44,840
Speaker 5: fire where it just screaming fat out from under the

1005
00:51:44,880 --> 00:51:48,920
Speaker 5: shoulders in between the leg joints, and that just quickly

1006
00:51:49,000 --> 00:51:51,040
Speaker 5: knighted into the cow, and then the whole cow's on

1007
00:51:51,160 --> 00:51:54,720
Speaker 5: fire and then there's thirty meters fricking balls of flame

1008
00:51:54,800 --> 00:51:55,480
Speaker 5: and heat.

1009
00:51:55,920 --> 00:52:00,000
Speaker 3: The heat was phenomenal. Teams that are on side.

1010
00:52:00,239 --> 00:52:01,840
Speaker 5: I thought there might have been one or two people

1011
00:52:01,880 --> 00:52:06,040
Speaker 5: lying around, but suddenly there's fifteen for extinguishers and people everywhere.

1012
00:52:06,080 --> 00:52:07,520
Speaker 3: And yeah, luckily.

1013
00:52:07,200 --> 00:52:09,040
Speaker 5: We it was that time of the morning, at four

1014
00:52:09,040 --> 00:52:10,440
Speaker 5: point thirty in the morning where we had quite a

1015
00:52:10,480 --> 00:52:14,080
Speaker 5: few teams on site and everyone everyone heard the fire,

1016
00:52:14,640 --> 00:52:18,560
Speaker 5: saw the brightness and the sky and came running with Florence. So,

1017
00:52:18,880 --> 00:52:21,759
Speaker 5: you know, probably the quickest kale cook we've ever done.

1018
00:52:21,800 --> 00:52:26,680
Speaker 5: You know, toast on the outside still blow in the middle,

1019
00:52:27,120 --> 00:52:28,200
Speaker 5: well done.

1020
00:52:29,320 --> 00:52:32,120
Speaker 2: So it sounds like there's a redemption cook.

1021
00:52:31,880 --> 00:52:32,640
Speaker 3: In your future.

1022
00:52:33,480 --> 00:52:36,440
Speaker 5: Oh look, you're just as bad as steep bloody Ward.

1023
00:52:36,520 --> 00:52:38,080
Speaker 5: He keeps saying to me, Oh, why don't we build

1024
00:52:38,120 --> 00:52:39,719
Speaker 5: these boxes and put them off to the swide. You've

1025
00:52:39,719 --> 00:52:42,759
Speaker 5: got to do the un.

1026
00:52:45,400 --> 00:52:48,520
Speaker 3: You do, you got to do. You can't fuck it.

1027
00:52:50,239 --> 00:52:52,480
Speaker 5: Many mees on each shoulder, once saying do it, the

1028
00:52:52,560 --> 00:52:56,920
Speaker 5: other ones like, don't be a dirt. But it was gutting.

1029
00:52:57,000 --> 00:52:59,840
Speaker 3: It was. It was, I mean it was.

1030
00:52:59,840 --> 00:53:02,960
Speaker 5: It actually worked out quite well for us. We were

1031
00:53:02,960 --> 00:53:05,919
Speaker 5: covered by insurance, so we managed to get the spit

1032
00:53:06,040 --> 00:53:11,160
Speaker 5: roast machine repaired. We managed to recover the cost of

1033
00:53:11,200 --> 00:53:14,360
Speaker 5: the meat. Unfortunately, the animal gave us life for nothing,

1034
00:53:14,400 --> 00:53:17,440
Speaker 5: you know. But the downside to it was we had

1035
00:53:17,480 --> 00:53:19,719
Speaker 5: to go to homekill, which meant as a caterer, I'm

1036
00:53:19,719 --> 00:53:20,520
Speaker 5: not allowed to sell it.

1037
00:53:20,640 --> 00:53:24,040
Speaker 3: You're not allowed to sell home kill in a commercial operation.

1038
00:53:24,280 --> 00:53:26,480
Speaker 5: So we were stuck with three in the cages at

1039
00:53:26,480 --> 00:53:28,080
Speaker 5: meat and I'm going, oh, man, now the hell are

1040
00:53:28,120 --> 00:53:30,480
Speaker 5: we going to break all this down? Vatpacket, put it

1041
00:53:30,480 --> 00:53:32,360
Speaker 5: in the freezer and eat it as a family, you know,

1042
00:53:33,040 --> 00:53:39,400
Speaker 5: or a bunch of friends. When it caught on fire,

1043
00:53:39,440 --> 00:53:41,760
Speaker 5: it was pretty much get the crane driver in. Luckily

1044
00:53:41,800 --> 00:53:44,120
Speaker 5: we had smiths cranes there, so they picked it up,

1045
00:53:44,160 --> 00:53:46,200
Speaker 5: picked up the whole rotissary, chatted in them behind a

1046
00:53:46,200 --> 00:53:49,040
Speaker 5: gazebo and we got a tap over it like a

1047
00:53:49,120 --> 00:53:50,719
Speaker 5: crime scene from a car accident or.

1048
00:53:50,719 --> 00:53:52,839
Speaker 3: Something, and waiting for one to leave. Two days later

1049
00:53:53,280 --> 00:53:55,160
Speaker 3: and picked it up on a forklift.

1050
00:53:55,120 --> 00:53:58,279
Speaker 5: And bolted it from the rotissary and slid it into

1051
00:53:58,360 --> 00:54:02,120
Speaker 5: a big mini skip bin go to organic waste. So

1052
00:54:02,160 --> 00:54:04,719
Speaker 5: it's been compost of anyway and put into someone's lawn

1053
00:54:04,760 --> 00:54:05,719
Speaker 5: and fish was in the lawn.

1054
00:54:05,800 --> 00:54:07,239
Speaker 3: So good story for me.

1055
00:54:07,920 --> 00:54:11,600
Speaker 5: Yeah, not the best, but yeah it's look, I think

1056
00:54:11,600 --> 00:54:14,280
Speaker 5: it has to be repeated. I joked around to people

1057
00:54:14,320 --> 00:54:17,200
Speaker 5: about running a bar this year called the Flame and Kill.

1058
00:54:20,560 --> 00:54:26,360
Speaker 3: We can start the Yeah, watch the space.

1059
00:54:29,000 --> 00:54:31,640
Speaker 2: So I I often thought about how to cook a

1060
00:54:31,680 --> 00:54:33,840
Speaker 2: whole cow, and I reckon the way to do it

1061
00:54:33,880 --> 00:54:39,120
Speaker 2: is having a rebar cage on the side and filling

1062
00:54:39,160 --> 00:54:43,480
Speaker 2: that with burning wooden members, so there's nothing underneath the

1063
00:54:43,520 --> 00:54:45,400
Speaker 2: cows that all this heats coming from the side, and

1064
00:54:45,400 --> 00:54:47,920
Speaker 2: then it's just rolling that way, and then you can

1065
00:54:48,000 --> 00:54:49,760
Speaker 2: just use to trap the fat.

1066
00:54:50,840 --> 00:54:51,040
Speaker 3: Yeah.

1067
00:54:51,080 --> 00:54:53,319
Speaker 2: I've often thought about that actually, but yeah, maybe I

1068
00:54:53,320 --> 00:54:55,239
Speaker 2: should come down and get involved in the next one.

1069
00:54:56,160 --> 00:54:59,880
Speaker 5: Yeah, the catch point is what to do with the

1070
00:55:00,120 --> 00:55:02,799
Speaker 5: that Like afterwards, I thought about it and thought, man,

1071
00:55:03,000 --> 00:55:05,440
Speaker 5: I do this with the one we've got under the crane.

1072
00:55:05,440 --> 00:55:09,000
Speaker 5: We've got a massive frame. We're hanging tomahawks and short

1073
00:55:09,080 --> 00:55:10,960
Speaker 5: ribs and all sorts of stuff, and we put a

1074
00:55:11,000 --> 00:55:13,759
Speaker 5: couple of Cuba sand under there. Probably wasn't going to

1075
00:55:13,800 --> 00:55:17,080
Speaker 5: help Becauz was turned into a lake and become an

1076
00:55:17,080 --> 00:55:17,920
Speaker 5: inferno when.

1077
00:55:17,760 --> 00:55:18,359
Speaker 3: It does catch.

1078
00:55:18,360 --> 00:55:20,800
Speaker 5: If it does catch, you know, people have talked about,

1079
00:55:20,800 --> 00:55:23,799
Speaker 5: oh and you perhaps put a gutter system to strain

1080
00:55:23,880 --> 00:55:25,960
Speaker 5: the fat away and catch all that fat.

1081
00:55:26,200 --> 00:55:26,680
Speaker 3: Same deal.

1082
00:55:26,719 --> 00:55:28,320
Speaker 5: If it catches on their pipe, it's going to go

1083
00:55:28,400 --> 00:55:30,799
Speaker 5: down into a lake and become an inferno, you know.

1084
00:55:30,880 --> 00:55:32,799
Speaker 5: So I think I might have a couple of cube

1085
00:55:32,800 --> 00:55:37,600
Speaker 5: of extra sandline around just on the side, just in case. Look, everybody,

1086
00:55:38,120 --> 00:55:39,799
Speaker 5: you know, there was a few niggles and a few

1087
00:55:39,800 --> 00:55:42,759
Speaker 5: people saying, oh, what about replacing my fire extinguisher at

1088
00:55:42,800 --> 00:55:45,000
Speaker 5: six in the morning. You know, well, these shops don't

1089
00:55:45,000 --> 00:55:47,319
Speaker 5: open till bloody eight in the morning. So we got

1090
00:55:47,360 --> 00:55:49,080
Speaker 5: in there, we got the extinguishers, but they all got

1091
00:55:49,080 --> 00:55:50,799
Speaker 5: to bring new extinguishers out of it. They don't need

1092
00:55:50,800 --> 00:55:54,399
Speaker 5: testing for another couple of years. Probably put a few

1093
00:55:54,600 --> 00:55:57,200
Speaker 5: few curly ones into the community about how big are

1094
00:55:57,239 --> 00:55:59,880
Speaker 5: an extinguisher. We actually need to have a ballycue cons

1095
00:56:00,680 --> 00:56:04,040
Speaker 5: I've already spoken to Blue Watch across its city fibrigade.

1096
00:56:04,600 --> 00:56:06,239
Speaker 5: They are prepared to come out for the night and

1097
00:56:06,280 --> 00:56:09,200
Speaker 5: sit on site just boards up again.

1098
00:56:10,520 --> 00:56:13,400
Speaker 1: To be to be fair, probably we're not expecting on

1099
00:56:13,520 --> 00:56:18,520
Speaker 1: having to put out an interview with extinct. It's probably

1100
00:56:18,560 --> 00:56:19,720
Speaker 1: a bit more than we're expecting.

1101
00:56:19,800 --> 00:56:23,640
Speaker 5: It's interesting because I had obviously that scale of event.

1102
00:56:23,760 --> 00:56:28,359
Speaker 5: We've got you know, fire service and everybody around us.

1103
00:56:28,440 --> 00:56:32,120
Speaker 5: We've got fans, I've got fire safety people on site.

1104
00:56:32,960 --> 00:56:36,080
Speaker 5: We had representatives at work in health and safety spaces

1105
00:56:36,120 --> 00:56:38,080
Speaker 5: and they came around with the clipboards and pens and

1106
00:56:38,120 --> 00:56:40,400
Speaker 5: papers and hard hits the next morning to do an

1107
00:56:40,440 --> 00:56:43,879
Speaker 5: investigation and then questioned whether we had enough fire extinguishers

1108
00:56:43,920 --> 00:56:44,560
Speaker 5: on site.

1109
00:56:45,640 --> 00:56:47,919
Speaker 3: It wasn't instinguish as you needed. It was a fire

1110
00:56:47,960 --> 00:56:49,879
Speaker 3: truck with foam. You know. Two thousand.

1111
00:56:55,280 --> 00:56:59,040
Speaker 1: Now the competitions going ahead for this year, like where

1112
00:56:59,040 --> 00:57:01,279
Speaker 1: are you at in terms of teams? Have you are

1113
00:57:01,320 --> 00:57:04,640
Speaker 1: you full now? Have you got like are you ready

1114
00:57:04,640 --> 00:57:07,680
Speaker 1: to go? Is or anything exciting that you've got coming

1115
00:57:07,719 --> 00:57:08,600
Speaker 1: up for this Year's.

1116
00:57:08,400 --> 00:57:11,680
Speaker 5: Quite there's some pretty cool things. Actually, I'm not really

1117
00:57:11,760 --> 00:57:15,920
Speaker 5: too privy with it. We had we had a bit

1118
00:57:15,920 --> 00:57:17,960
Speaker 5: of a had a bit of a muck around earlier

1119
00:57:17,960 --> 00:57:22,320
Speaker 5: in the year. Evidently the AMP Show has been losing

1120
00:57:22,360 --> 00:57:24,360
Speaker 5: money every year. They had a team of people that

1121
00:57:24,440 --> 00:57:27,000
Speaker 5: they had on the books I think was about seven

1122
00:57:27,040 --> 00:57:32,080
Speaker 5: employees to run that operation. So naturally, you know, will

1123
00:57:32,120 --> 00:57:34,560
Speaker 5: ber wages and everything for a three day event when

1124
00:57:34,560 --> 00:57:36,960
Speaker 5: they're poured for a year, takes a bit out of it.

1125
00:57:37,440 --> 00:57:42,640
Speaker 5: So this year they've realigned things. Initially they said, we

1126
00:57:42,680 --> 00:57:44,480
Speaker 5: can't afford to run it, we're pulling the pin, we're

1127
00:57:44,520 --> 00:57:46,520
Speaker 5: not doing it, and a whole bunch of people started

1128
00:57:46,600 --> 00:57:50,640
Speaker 5: jumping up in arms. One of those companies is a

1129
00:57:50,680 --> 00:57:54,560
Speaker 5: company called event Hire. They do all your commercial marquees.

1130
00:57:55,040 --> 00:57:57,200
Speaker 5: They do a lot of wedding stuff. They have a

1131
00:57:57,200 --> 00:57:59,320
Speaker 5: bunch of food trailers where they do all the doughnuts,

1132
00:57:59,320 --> 00:58:01,720
Speaker 5: hot dogs and all that thing side of things. They

1133
00:58:01,760 --> 00:58:04,880
Speaker 5: supply a lot of electricity to the show, so naturally

1134
00:58:04,920 --> 00:58:08,200
Speaker 5: they were in for a very significant loss and stuff

1135
00:58:08,240 --> 00:58:10,040
Speaker 5: that we're going to be twiddling thumbs. So Up jumped

1136
00:58:10,080 --> 00:58:11,640
Speaker 5: in and said, look on and we run it. We

1137
00:58:11,640 --> 00:58:15,320
Speaker 5: do events. One of the one of the things we

1138
00:58:15,360 --> 00:58:18,080
Speaker 5: follow them around with is the illuminate light shows. So

1139
00:58:19,480 --> 00:58:21,800
Speaker 5: next couple of weeks will be down at Heckley Park.

1140
00:58:22,120 --> 00:58:25,080
Speaker 5: The whole of the botanical gardens is getting lit up

1141
00:58:25,080 --> 00:58:28,040
Speaker 5: with stage lighting. Be about a two k walk walking

1142
00:58:28,080 --> 00:58:30,960
Speaker 5: around there. So one thing that has been released in

1143
00:58:31,000 --> 00:58:33,280
Speaker 5: the last couple of days is that the AMP show

1144
00:58:33,320 --> 00:58:35,520
Speaker 5: is probably going to feature some form of a night

1145
00:58:35,680 --> 00:58:38,160
Speaker 5: show as well, featuring all these lights.

1146
00:58:38,200 --> 00:58:40,040
Speaker 3: And they've got some cool things like.

1147
00:58:39,920 --> 00:58:44,160
Speaker 5: They've got two or three story high basically marshmallow men,

1148
00:58:45,280 --> 00:58:47,560
Speaker 5: astronauts you know, that are all lit up and yeah

1149
00:58:47,560 --> 00:58:49,680
Speaker 5: they look the part that are really really cool. So

1150
00:58:50,440 --> 00:58:52,360
Speaker 5: those guys know how to pull off an event, so

1151
00:58:52,440 --> 00:58:54,560
Speaker 5: that part of it will be a bit of a spectacle.

1152
00:58:55,520 --> 00:59:00,240
Speaker 5: We've got some big V eight or V twelve and

1153
00:59:02,280 --> 00:59:05,360
Speaker 5: car pulling competitions going on, and all sorts of things

1154
00:59:05,840 --> 00:59:09,280
Speaker 5: with that side of things. As it goes with let

1155
00:59:09,280 --> 00:59:11,320
Speaker 5: there be Meat. She has a bit of a struggle

1156
00:59:11,360 --> 00:59:14,720
Speaker 5: because the media announcement came out and sort of jumped

1157
00:59:14,800 --> 00:59:16,600
Speaker 5: us on the gun as well. So I had to

1158
00:59:16,600 --> 00:59:19,160
Speaker 5: get a post out pretty quickly, and so heads up,

1159
00:59:19,160 --> 00:59:21,040
Speaker 5: we're going to hear about this. Don't worry, we're working

1160
00:59:21,080 --> 00:59:24,040
Speaker 5: on it. As it turned out, I us sitting, you know,

1161
00:59:24,240 --> 00:59:26,360
Speaker 5: just come back from overseas. I was sitting there with

1162
00:59:26,400 --> 00:59:28,600
Speaker 5: my son, they having some breakfast in a cafe in town,

1163
00:59:28,680 --> 00:59:30,560
Speaker 5: trying to spend some time with them. Jumping on the

1164
00:59:30,560 --> 00:59:32,000
Speaker 5: phone left Rot's end to go, what are we going

1165
00:59:32,040 --> 00:59:34,439
Speaker 5: to do? What we do, Let's do this, Let's see

1166
00:59:34,480 --> 00:59:37,640
Speaker 5: what we can pull together. And it's sort of evolved

1167
00:59:37,640 --> 00:59:41,720
Speaker 5: from there. So a lot of things happening in the background.

1168
00:59:41,880 --> 00:59:45,680
Speaker 5: As per usual, we've had to run the entries early,

1169
00:59:46,080 --> 00:59:48,200
Speaker 5: and it came as a bit of a snapshot of meat,

1170
00:59:48,200 --> 00:59:50,680
Speaker 5: putting up a few posts saying it's coming, it's coming.

1171
00:59:50,720 --> 00:59:53,640
Speaker 5: We'll let you know we're ninety percent confident or what

1172
00:59:53,680 --> 00:59:56,040
Speaker 5: have you, that we're going ahead, and then the entries

1173
00:59:56,080 --> 00:59:58,560
Speaker 5: open and they closed pretty bloody quickly because we have

1174
00:59:58,560 --> 01:00:01,600
Speaker 5: to get the information off to the event organizers so

1175
01:00:01,720 --> 01:00:04,000
Speaker 5: they can leave us the space and then sell all

1176
01:00:04,000 --> 01:00:06,200
Speaker 5: the trade spots. You know, it's a big event, so

1177
01:00:07,000 --> 01:00:09,480
Speaker 5: takes a lot of planning in the background. So what

1178
01:00:09,600 --> 01:00:12,880
Speaker 5: that's scene is, you know where we're down from last

1179
01:00:12,960 --> 01:00:15,800
Speaker 5: year we had it capped at forty teams. We hit

1180
01:00:15,920 --> 01:00:18,520
Speaker 5: forty and a few pull out, ending at thirty seven.

1181
01:00:19,440 --> 01:00:22,560
Speaker 5: This year we've scraped to get twenty. So we've got

1182
01:00:22,560 --> 01:00:26,280
Speaker 5: the twenty. It'll be what it'll be still the same

1183
01:00:26,320 --> 01:00:28,480
Speaker 5: amount of work whether we've got twenty teams or forty

1184
01:00:28,480 --> 01:00:30,880
Speaker 5: teams for me, but we'll do it in we'll do

1185
01:00:30,920 --> 01:00:32,640
Speaker 5: another year and we'll see what comes out of the

1186
01:00:32,760 --> 01:00:34,760
Speaker 5: end of it. And as we do every year is

1187
01:00:34,800 --> 01:00:37,040
Speaker 5: try and improve on what we did last year and

1188
01:00:37,360 --> 01:00:40,920
Speaker 5: keep everybody happy and if anything, try and improve on

1189
01:00:40,960 --> 01:00:43,600
Speaker 5: the weather so we don't end up destroying gazebos and

1190
01:00:43,880 --> 01:00:46,360
Speaker 5: person that rain and all sorts of stuff. But you know,

1191
01:00:46,520 --> 01:00:49,160
Speaker 5: it's the fun of comp says we know, wouldn't be

1192
01:00:49,160 --> 01:00:51,520
Speaker 5: a compet it's going to be thirty degrees sonny and no.

1193
01:00:51,520 --> 01:00:56,080
Speaker 1: Wind indeed, And that's I think that's just it. Just

1194
01:00:57,480 --> 01:01:01,320
Speaker 1: the dropping teams is just a kind of testament general

1195
01:01:01,360 --> 01:01:04,160
Speaker 1: economic conditions, right, and you know everybody who would love

1196
01:01:04,200 --> 01:01:07,920
Speaker 1: to do all of them, but it's just gets.

1197
01:01:07,480 --> 01:01:09,440
Speaker 5: I think it's a twofold. You've got teams that are

1198
01:01:09,440 --> 01:01:12,200
Speaker 5: having to pull the pin because financially hamstrung and they

1199
01:01:12,200 --> 01:01:14,600
Speaker 5: can't afford it. But then the other side of the

1200
01:01:14,600 --> 01:01:17,000
Speaker 5: corner is you've got the elitists that are you know,

1201
01:01:17,040 --> 01:01:19,200
Speaker 5: they're at the top and they're craving and they're wanting

1202
01:01:19,280 --> 01:01:21,720
Speaker 5: to you know, wanting to challenge themselves, so they shouting

1203
01:01:21,800 --> 01:01:24,920
Speaker 5: over to Wazzi, you know, the cooks for examples, shooting

1204
01:01:25,000 --> 01:01:27,560
Speaker 5: over the jack short notice. You know, there's only so

1205
01:01:27,640 --> 01:01:29,280
Speaker 5: much money that goes around, so you get a bit

1206
01:01:29,320 --> 01:01:34,120
Speaker 5: bit of choosing and yeah on them, you know, lead

1207
01:01:34,200 --> 01:01:35,720
Speaker 5: some bounds and what an experience.

1208
01:01:35,800 --> 01:01:40,880
Speaker 1: You know, well they are and we're going to leave

1209
01:01:40,960 --> 01:01:43,680
Speaker 1: some bounds here because we're racing along. And before we

1210
01:01:43,760 --> 01:01:45,600
Speaker 1: race along too much further, because I want to do

1211
01:01:45,600 --> 01:01:48,360
Speaker 1: some quick fires in a minute and really scratch the

1212
01:01:48,400 --> 01:01:51,320
Speaker 1: surface there. But let's race along into just a few

1213
01:01:51,320 --> 01:01:56,240
Speaker 1: ads for you. All right, Okay, we're gonna we're gonna

1214
01:01:56,440 --> 01:01:59,120
Speaker 1: scratch that surface, get under the hood. Have a little

1215
01:01:59,160 --> 01:02:02,160
Speaker 1: tinker around and see what we can find under there.

1216
01:02:02,200 --> 01:02:07,560
Speaker 1: With a few curlier questions, let's say, so, you know,

1217
01:02:07,800 --> 01:02:09,360
Speaker 1: why don't you kick us off tonight?

1218
01:02:09,520 --> 01:02:14,360
Speaker 2: That's for this mate. What's the strangest thing you've ever eaten?

1219
01:02:17,000 --> 01:02:18,920
Speaker 1: I'm trying to remember if we asked you this before

1220
01:02:20,240 --> 01:02:21,120
Speaker 1: you had an answer.

1221
01:02:21,240 --> 01:02:23,400
Speaker 3: Yeah, I wouldn't remember what the what? The answer to

1222
01:02:23,560 --> 01:02:27,320
Speaker 3: it was disappointed because I haven't been there elaborate other

1223
01:02:27,400 --> 01:02:31,320
Speaker 3: than the usual stuff. When in Rome, I've got to

1224
01:02:31,320 --> 01:02:36,800
Speaker 3: try the the gator and crocodiles and kangaroo and snails

1225
01:02:36,840 --> 01:02:39,680
Speaker 3: and all that sort of thing. But yeah, who grabs

1226
01:02:39,680 --> 01:02:41,000
Speaker 3: and all that sort of stuff.

1227
01:02:41,560 --> 01:02:52,240
Speaker 6: Grabs that favorite, Yeah, yeah, but nothing to liberate.

1228
01:02:52,560 --> 01:02:55,240
Speaker 2: I'd say most people wouldn't try alligator in their lives, mate,

1229
01:02:55,240 --> 01:02:58,240
Speaker 2: and whos are definitely not something that's top on the

1230
01:02:58,320 --> 01:03:00,720
Speaker 2: list either. So that's pretty for Revant.

1231
01:03:01,560 --> 01:03:02,280
Speaker 3: Nice.

1232
01:03:03,880 --> 01:03:08,280
Speaker 1: All right? What was the best birthday or Christmas present

1233
01:03:08,320 --> 01:03:09,000
Speaker 1: you've got as a kid?

1234
01:03:09,040 --> 01:03:10,960
Speaker 3: Probably a Swiss knife for mom and dad.

1235
01:03:11,920 --> 01:03:15,240
Speaker 1: Ah, that's very boy's own, isn't it.

1236
01:03:15,280 --> 01:03:21,120
Speaker 2: I remember my first magical moment? Actually very cool?

1237
01:03:21,880 --> 01:03:22,200
Speaker 3: Yourself?

1238
01:03:24,760 --> 01:03:26,920
Speaker 1: Did you did you manage to stab yourself or did

1239
01:03:26,920 --> 01:03:28,040
Speaker 1: you manage to stay.

1240
01:03:27,840 --> 01:03:30,400
Speaker 3: Like I did the old you know, he run a

1241
01:03:30,480 --> 01:03:34,120
Speaker 3: thumb over the o the life almost.

1242
01:03:35,680 --> 01:03:38,920
Speaker 1: I closed the knife onto my finger, you know.

1243
01:03:41,240 --> 01:03:50,160
Speaker 3: Yeah, it was good decision exactly, mate.

1244
01:03:50,200 --> 01:03:52,400
Speaker 1: What's your most useless.

1245
01:03:52,040 --> 01:03:54,120
Speaker 2: And I've got high hopes for this one because she

1246
01:03:54,480 --> 01:03:58,320
Speaker 2: bought some barbecue stuff. What's your most useless barbecue purchase?

1247
01:03:59,880 --> 01:04:01,960
Speaker 5: I've got a couple actually, So the first one is

1248
01:04:01,960 --> 01:04:11,280
Speaker 5: a butter waller smashburger buns on the men. You go

1249
01:04:11,360 --> 01:04:14,560
Speaker 5: through so much freak and butter, especially the price of it. Now,

1250
01:04:15,320 --> 01:04:18,000
Speaker 5: you need to be a millionaire to one of those things.

1251
01:04:18,000 --> 01:04:20,240
Speaker 5: So that's that's out there and doesn't nothing. I think

1252
01:04:20,240 --> 01:04:22,840
Speaker 5: we make hot chocolates in the in the in the.

1253
01:04:22,760 --> 01:04:26,600
Speaker 3: Base of it. Now that's better. That's great.

1254
01:04:26,640 --> 01:04:29,720
Speaker 5: The other one, I the other one I recently came into, well,

1255
01:04:29,720 --> 01:04:33,320
Speaker 5: probably about six months ago. Came into was an offer

1256
01:04:33,560 --> 01:04:36,800
Speaker 5: from a maide of mine who runs a warehouse. They

1257
01:04:36,880 --> 01:04:40,800
Speaker 5: had a whole bunch of of stock that came through

1258
01:04:40,880 --> 01:04:42,880
Speaker 5: that they managed to collapse.

1259
01:04:42,440 --> 01:04:43,920
Speaker 3: The pellette and pull it.

1260
01:04:43,880 --> 01:04:47,480
Speaker 5: All apart, and the stock was obviously a bit of

1261
01:04:47,520 --> 01:04:49,280
Speaker 5: a write off. I don't know if it should be

1262
01:04:49,280 --> 01:04:52,800
Speaker 5: published or not, but uh, so yeah, ended up with

1263
01:04:52,840 --> 01:04:57,400
Speaker 5: a whole bunch of three point one kg sun dried tomatoes.

1264
01:04:59,040 --> 01:05:05,000
Speaker 5: When it's our whole it was critically a pellet. So

1265
01:05:05,160 --> 01:05:07,560
Speaker 5: what said, I don't know, probably one hundred kilos or

1266
01:05:07,560 --> 01:05:10,520
Speaker 5: sun dried tomatoes. So he made me an offer on

1267
01:05:10,600 --> 01:05:12,040
Speaker 5: what he could get rid of them for, and I

1268
01:05:12,120 --> 01:05:13,760
Speaker 5: knew he couldn't get rid of them, so I said, well,

1269
01:05:13,800 --> 01:05:15,600
Speaker 5: how about we meet you meet you a little bit

1270
01:05:15,600 --> 01:05:17,120
Speaker 5: lower than what you want. So I've got them for

1271
01:05:17,200 --> 01:05:23,880
Speaker 5: ten dollars a jar. Hey. Yeah, they've been sitting in

1272
01:05:23,880 --> 01:05:26,080
Speaker 5: the garrits for a bit while they're in the oil

1273
01:05:26,240 --> 01:05:29,680
Speaker 5: the last couple of years. But I'll tell you what,

1274
01:05:30,320 --> 01:05:34,520
Speaker 5: Southern fried chicken burger with Swiss cheese, tomato, missling lettuce

1275
01:05:34,600 --> 01:05:40,000
Speaker 5: and sun dried tomato mayonnaise is brilliant.

1276
01:05:39,400 --> 01:05:44,640
Speaker 3: Lot. That's brilliant.

1277
01:05:45,320 --> 01:05:47,280
Speaker 1: There we go. I think that's the first time we've

1278
01:05:47,280 --> 01:05:49,000
Speaker 1: had sund mate.

1279
01:05:49,000 --> 01:05:51,520
Speaker 2: I reckon a man of your cramis could come up

1280
01:05:51,560 --> 01:05:54,200
Speaker 2: with some sort of sun dried tomato barbecue sauce or

1281
01:05:54,240 --> 01:05:54,760
Speaker 2: something like that.

1282
01:05:54,800 --> 01:05:57,880
Speaker 5: You know you could, Yeah, yeah, well that was the idea.

1283
01:05:57,960 --> 01:06:01,920
Speaker 5: I meann't even smoking off some meat on the smoker.

1284
01:06:02,040 --> 01:06:05,640
Speaker 5: Get some shizzo going put them through the smoker. Do

1285
01:06:05,680 --> 01:06:09,360
Speaker 5: a tomato based pasta sauce with sandre and tomatoes, capers,

1286
01:06:09,560 --> 01:06:12,600
Speaker 5: red onions that are cream spased cream panut, basta boom

1287
01:06:12,680 --> 01:06:14,720
Speaker 5: done in shape, freshly.

1288
01:06:14,440 --> 01:06:16,600
Speaker 3: Shaped amazano, rigano or something over the top.

1289
01:06:18,800 --> 01:06:23,240
Speaker 1: Right, I want, I want just an instant snap answer here,

1290
01:06:23,320 --> 01:06:26,240
Speaker 1: don't even think about it. What is your guilty pleasure?

1291
01:06:27,280 --> 01:06:32,200
Speaker 5: Seafood, power, oysters, crayfish or a decent bloody steak.

1292
01:06:36,480 --> 01:06:39,000
Speaker 1: I do love. Yeah, I'm gutting the moment because I

1293
01:06:39,040 --> 01:06:42,160
Speaker 1: can't find any of the big, the big scallops. That's

1294
01:06:42,200 --> 01:06:44,880
Speaker 1: what I love, those big scollops. But you can only get.

1295
01:06:44,840 --> 01:06:47,640
Speaker 3: Lot Yeah, mainly imported as well.

1296
01:06:48,880 --> 01:06:51,280
Speaker 1: Yeah, I do love a bit of seafood as well.

1297
01:06:51,480 --> 01:06:52,040
Speaker 3: Definitely.

1298
01:06:52,160 --> 01:06:53,040
Speaker 1: It's high up there.

1299
01:06:53,080 --> 01:06:55,200
Speaker 5: To do a bit of scuba diving. Nothing of them

1300
01:06:55,240 --> 01:06:57,480
Speaker 5: been twelve meters deep and you pull up a skull up,

1301
01:06:57,480 --> 01:06:59,920
Speaker 5: take the regularader out and saturn and then put the

1302
01:07:00,280 --> 01:07:00,600
Speaker 5: letter in.

1303
01:07:03,840 --> 01:07:07,760
Speaker 1: I never, I never did. I never did that. I

1304
01:07:07,840 --> 01:07:10,360
Speaker 1: did used to scuba a fair bit, and I did

1305
01:07:10,440 --> 01:07:13,440
Speaker 1: used to do scholie dives. The closest to that. I

1306
01:07:13,440 --> 01:07:16,760
Speaker 1: remember getting back onto a boat off the Mercury Islands

1307
01:07:17,440 --> 01:07:19,840
Speaker 1: and have it and eating them straight off the you know,

1308
01:07:19,880 --> 01:07:23,000
Speaker 1: straight out the bag and being told you've got to

1309
01:07:23,000 --> 01:07:25,040
Speaker 1: put it in your mouth and you're not allowed to

1310
01:07:25,120 --> 01:07:28,120
Speaker 1: chew or swallow until it pulses once in your mouth

1311
01:07:28,960 --> 01:07:37,880
Speaker 1: and then you're remember, yeah, I remember doing that, meaning

1312
01:07:37,960 --> 01:07:38,480
Speaker 1: it alive.

1313
01:07:39,800 --> 01:07:41,880
Speaker 3: That's awesome, mate.

1314
01:07:42,960 --> 01:07:47,480
Speaker 2: Obviously your life is pretty chaotic nowadays. What do you

1315
01:07:47,560 --> 01:07:48,520
Speaker 2: do to keep me saying?

1316
01:07:50,600 --> 01:07:53,200
Speaker 5: Like the at four am and listen to the silence?

1317
01:07:55,440 --> 01:08:00,080
Speaker 5: I think, isn't it? It is a heavy place and

1318
01:08:00,120 --> 01:08:02,800
Speaker 5: it's still work, you know, and regardless of if it

1319
01:08:02,920 --> 01:08:04,880
Speaker 5: was a hobby in the past or work, it's still

1320
01:08:04,960 --> 01:08:10,440
Speaker 5: you know, yes, there's nothing Gootterman. Family, go home, see Hanna,

1321
01:08:10,520 --> 01:08:13,520
Speaker 5: see the kids, spend some time with them, as little

1322
01:08:14,040 --> 01:08:16,840
Speaker 5: time as it can be at times. The a predominantly

1323
01:08:16,880 --> 01:08:21,080
Speaker 5: in this industry. You're working Wednesday, Thursday, Friday, Saturday, sometimes

1324
01:08:21,080 --> 01:08:24,240
Speaker 5: Sunday as well, all day all night, so you know,

1325
01:08:25,120 --> 01:08:27,880
Speaker 5: time can be precious and it's hard to juggle, especially

1326
01:08:27,920 --> 01:08:29,519
Speaker 5: with Pana been on shift work as well.

1327
01:08:30,320 --> 01:08:34,679
Speaker 2: But yeah, family, definitely be nice.

1328
01:08:34,920 --> 01:08:37,519
Speaker 1: I think I can't. I can't argue there, I cannot

1329
01:08:37,600 --> 01:08:41,720
Speaker 1: argue and you know that pretty much just leaves us

1330
01:08:41,760 --> 01:08:43,920
Speaker 1: to say thank you so much Glenn for joining us

1331
01:08:43,920 --> 01:08:46,519
Speaker 1: and spending some time less and giving giving us some

1332
01:08:46,560 --> 01:08:50,519
Speaker 1: insights into the older catering and restaurant business and promoting business.

1333
01:08:50,520 --> 01:08:53,719
Speaker 1: I think it's been fascinating. Where can people keep up online?

1334
01:08:53,960 --> 01:08:55,120
Speaker 1: Where do you want them to go to find?

1335
01:08:55,240 --> 01:08:59,719
Speaker 5: Yeah, so Facebook has always been our main portocoll Instagram

1336
01:08:59,760 --> 01:09:04,880
Speaker 5: and Facebook. We've got two sites set up for that now.

1337
01:09:04,880 --> 01:09:07,799
Speaker 5: We've obviously got the smoking queue on Facebook and Instagram,

1338
01:09:07,800 --> 01:09:11,479
Speaker 5: but we've just opened up Inversiches preparing for the future

1339
01:09:11,520 --> 01:09:13,599
Speaker 5: and showing the journey on there as well.

1340
01:09:13,640 --> 01:09:14,679
Speaker 3: So there our main too.

1341
01:09:16,560 --> 01:09:19,320
Speaker 1: Nice nice and that that's where people can know where

1342
01:09:19,360 --> 01:09:20,920
Speaker 1: if you're going to do pop ups or anything like

1343
01:09:20,920 --> 01:09:23,040
Speaker 1: that as well before the restaurant's open as well, so

1344
01:09:23,160 --> 01:09:25,240
Speaker 1: keep an eye correct you so you can go and

1345
01:09:25,280 --> 01:09:27,439
Speaker 1: taste some of that food because it is good. I've

1346
01:09:27,439 --> 01:09:29,880
Speaker 1: had it before and it's great. I love your stuff.

1347
01:09:29,920 --> 01:09:33,040
Speaker 1: So I'm excited to come down to christ churchs when

1348
01:09:33,040 --> 01:09:36,559
Speaker 1: the restaurant's open, and it will be definitely on my

1349
01:09:36,760 --> 01:09:39,840
Speaker 1: list to get there on my first visits christ Church.

1350
01:09:40,040 --> 01:09:41,599
Speaker 1: Kind of see you out in New Brian, which I've

1351
01:09:41,640 --> 01:09:43,320
Speaker 1: been to and I think is a lovely little area,

1352
01:09:44,880 --> 01:09:47,559
Speaker 1: so I'm looking forward to it, mate, And again, thank

1353
01:09:47,600 --> 01:09:51,040
Speaker 1: you for joining us tonight on the show. And guys,

1354
01:09:51,080 --> 01:09:54,720
Speaker 1: that is it for another episode of Barbecue Base. Thank

1355
01:09:54,760 --> 01:09:56,680
Speaker 1: you for stopping by and lending us your ears. Come on,

1356
01:09:56,720 --> 01:10:01,360
Speaker 1: you know the drill smash that subscribe button. Never miss

1357
01:10:01,400 --> 01:10:04,280
Speaker 1: an episode wherever you get your podcasts and go on

1358
01:10:04,360 --> 01:10:06,559
Speaker 1: give us a little follow on socials as well. It's

1359
01:10:06,720 --> 01:10:10,040
Speaker 1: Barbecue based end Z on Facebook, Barbecue Base on Insta.

1360
01:10:10,360 --> 01:10:12,040
Speaker 1: And if you want to keep up with NOL, it's

1361
01:10:12,120 --> 01:10:16,280
Speaker 1: Meet Mafia Collective on every social platform there is every

1362
01:10:16,320 --> 01:10:19,920
Speaker 1: single one, and Meetmafia Collective dot com where you can

1363
01:10:19,960 --> 01:10:23,160
Speaker 1: take a little sneaky peek behind those meat curtains and

1364
01:10:23,320 --> 01:10:27,120
Speaker 1: into the brain of the man himself and maybe pick

1365
01:10:27,200 --> 01:10:30,680
Speaker 1: up a few tips there or for a small monthly sum.

1366
01:10:30,720 --> 01:10:32,240
Speaker 1: And if you want to keep up with me on

1367
01:10:32,280 --> 01:10:35,360
Speaker 1: social media, it's Bird Beginnings Barbecue on Facebook and Insta.

1368
01:10:35,760 --> 01:10:37,519
Speaker 1: So come on back next time and we'll have more

1369
01:10:37,520 --> 01:10:41,040
Speaker 1: about a new chat, tips, tricks and guests on Barbecue

1370
01:10:41,080 --> 01:10:41,320
Speaker 1: Basse

1371
01:11:04,200 --> 01:11:04,519
Speaker 2: To be