1 00:00:05,920 --> 00:00:08,320 Speaker 1: Hey, this is down from Triple B Barbecue and you're 2 00:00:08,320 --> 00:00:11,160 Speaker 1: listening to Competition Time on the barbecue based Podgum. 3 00:00:33,520 --> 00:00:35,800 Speaker 2: Welcome to Competition Time, the show for people that are 4 00:00:35,840 --> 00:00:39,240 Speaker 2: not only like a little low and slow in their lives, 5 00:00:39,280 --> 00:00:41,879 Speaker 2: but a little bit hot and fast too. This is 6 00:00:41,920 --> 00:00:45,120 Speaker 2: the version of barbecue bass that focuses on the competitive 7 00:00:45,200 --> 00:00:49,159 Speaker 2: side of our favorite pastime. But even if you don't compete, 8 00:00:49,400 --> 00:00:52,600 Speaker 2: stick around as there's always a few tasty tidbits to 9 00:00:52,640 --> 00:00:55,760 Speaker 2: take to the backyard too. And hey, we may even 10 00:00:55,960 --> 00:00:59,200 Speaker 2: tempt you to throw a team together or jump into 11 00:00:59,240 --> 00:01:03,400 Speaker 2: an sea you never know. I'm Alex Lawson, captain of 12 00:01:03,400 --> 00:01:07,160 Speaker 2: the illustrious but Beginning's Barbecue Team and your esteemed host. Now, 13 00:01:07,280 --> 00:01:10,760 Speaker 2: Competition Time has brought to you by Jack Daniels. iHeartRadio, 14 00:01:10,959 --> 00:01:14,000 Speaker 2: hunting and fishing, Hot Valley and of course Rum and 15 00:01:14,080 --> 00:01:17,760 Speaker 2: Cuue and we'll be back in just a minute to 16 00:01:17,959 --> 00:01:20,040 Speaker 2: take you to the episode. 17 00:01:21,200 --> 00:01:24,480 Speaker 3: Rum and Cues, Meat rubs and Pitmaster sauces have been 18 00:01:24,520 --> 00:01:28,720 Speaker 3: making waves in the Australasian barbecue competition circuit and now 19 00:01:28,760 --> 00:01:32,520 Speaker 3: the entire range of award winning flavors is available to you. 20 00:01:33,360 --> 00:01:35,840 Speaker 3: Call up your mates, grab your favorite cuts and have 21 00:01:36,000 --> 00:01:40,800 Speaker 3: the backyard barbecue of legends. Pork ribs, fried chicken, lambrecks. 22 00:01:41,000 --> 00:01:44,119 Speaker 3: They all taste better with rum and cue. Check out 23 00:01:44,240 --> 00:01:47,400 Speaker 3: Rum and Cues full range of rubs, sauces and seasonings, 24 00:01:47,400 --> 00:01:52,440 Speaker 3: plus knockout recipes at rumenqueue dot com. 25 00:01:52,560 --> 00:01:56,280 Speaker 2: All right, we're back and we're being joined by one 26 00:01:56,320 --> 00:01:59,280 Speaker 2: of the people that I'll tell you what if you 27 00:01:59,320 --> 00:02:03,400 Speaker 2: don't see it coming, you're here and coming first. It's 28 00:02:03,480 --> 00:02:06,280 Speaker 2: right one of the Cook Cartel, mister Stephen Cook Well 29 00:02:06,320 --> 00:02:08,680 Speaker 2: in competition time mates made. 30 00:02:08,720 --> 00:02:11,160 Speaker 1: How are you thank you for having me bro No, we're. 31 00:02:11,040 --> 00:02:14,320 Speaker 2: Very good and we're very pleased to have you. And look, 32 00:02:14,480 --> 00:02:17,480 Speaker 2: first up, let's let's get people who don't know you 33 00:02:17,639 --> 00:02:20,600 Speaker 2: give him a little intro. Who the team are, what 34 00:02:20,680 --> 00:02:23,480 Speaker 2: you compete in? What are the sort of you know, 35 00:02:23,520 --> 00:02:25,359 Speaker 2: the tables that you guys are going to see you in. 36 00:02:27,000 --> 00:02:32,160 Speaker 1: So I'm Steve. I am Well the captain and hidpit 37 00:02:32,320 --> 00:02:35,480 Speaker 1: master for Cook Cartel, which is my brother Mike and 38 00:02:35,520 --> 00:02:38,640 Speaker 1: the old man Brian. We're based out of West Auckland. 39 00:02:38,960 --> 00:02:42,880 Speaker 1: Absolutely love competition barbecue and yeah we cook in the 40 00:02:42,960 --> 00:02:46,640 Speaker 1: nd NBA. We go pretty hard. It's some very you 41 00:02:46,680 --> 00:02:50,959 Speaker 1: know it's not common for us to miss an event. Yeah, 42 00:02:51,040 --> 00:02:53,839 Speaker 1: absolutely addicted to it, have gone all in and yeah, 43 00:02:53,960 --> 00:02:56,840 Speaker 1: just thoroughly enjoy it. And yeah that's me, bro. 44 00:02:57,560 --> 00:03:00,480 Speaker 2: I think it's meant worth mentioning before we go into 45 00:03:00,520 --> 00:03:05,400 Speaker 2: the actual questions. Two little things here. One, congratulations on 46 00:03:05,760 --> 00:03:10,200 Speaker 2: representing us all at the jack recently. You're very lucky 47 00:03:10,240 --> 00:03:11,000 Speaker 2: to get over there. 48 00:03:11,080 --> 00:03:13,359 Speaker 1: And yeah, man, there was a massive messive honor to 49 00:03:13,400 --> 00:03:14,200 Speaker 1: be the way in the flag. 50 00:03:14,240 --> 00:03:14,360 Speaker 3: Bro. 51 00:03:15,280 --> 00:03:18,200 Speaker 2: Yeah, I think we're all you know, we're always behind 52 00:03:18,280 --> 00:03:21,399 Speaker 2: the keys when they go abroad and all the other 53 00:03:21,520 --> 00:03:23,600 Speaker 2: rivalries get put to bed as they should be, and 54 00:03:23,600 --> 00:03:26,880 Speaker 2: when somebody's on an international stage and we're all all 55 00:03:26,880 --> 00:03:30,280 Speaker 2: behind you for that one. And then I saw that 56 00:03:30,360 --> 00:03:35,080 Speaker 2: the updated leaderboards came out today and I was saying, somebody, 57 00:03:35,080 --> 00:03:36,560 Speaker 2: I'm not sure you guys can be caught. 58 00:03:37,200 --> 00:03:38,880 Speaker 1: So looks I don't think we can. 59 00:03:39,720 --> 00:03:42,760 Speaker 2: You may have picked up the national title, so congratulations 60 00:03:42,800 --> 00:03:44,000 Speaker 2: on that as well, Thank. 61 00:03:43,840 --> 00:03:46,360 Speaker 1: You very much. Man. Yet it's been you know, at 62 00:03:46,360 --> 00:03:48,200 Speaker 1: the start of each season, i'd sort of lay out 63 00:03:48,200 --> 00:03:49,800 Speaker 1: a few goals and stuff, and obviously that was the 64 00:03:49,800 --> 00:03:52,680 Speaker 1: primary goal for the year. So you're really really stoked 65 00:03:52,680 --> 00:03:54,760 Speaker 1: and really proud to have had a good run this 66 00:03:54,800 --> 00:03:57,480 Speaker 1: season and taken some you know, had some really good 67 00:03:57,520 --> 00:03:59,800 Speaker 1: cooks and got the right points in the right places 68 00:03:59,800 --> 00:04:02,880 Speaker 1: and it's bit of a dream come true really. 69 00:04:03,600 --> 00:04:05,560 Speaker 2: So this is a bit of a special competition time. 70 00:04:05,600 --> 00:04:07,920 Speaker 2: Not only have we got pet Master who was at 71 00:04:08,000 --> 00:04:11,840 Speaker 2: the Jack, we've also got the twenty twenty four national champions. 72 00:04:11,880 --> 00:04:15,160 Speaker 2: So let's kick off and let's see what he chooses. 73 00:04:15,600 --> 00:04:17,880 Speaker 2: Let's see what he chooses when he thinks of what 74 00:04:18,040 --> 00:04:20,600 Speaker 2: is the thing you're most proud of in competition? 75 00:04:20,680 --> 00:04:24,560 Speaker 1: Barbecue most proud of? Well, like you just touched on 76 00:04:24,640 --> 00:04:27,960 Speaker 1: b at the Jack, walking the New Zealand flag through 77 00:04:28,000 --> 00:04:32,320 Speaker 1: the ceremony through the town in Tennessee. There was a 78 00:04:32,360 --> 00:04:35,440 Speaker 1: pretty special moment being able to do that with Mike 79 00:04:35,440 --> 00:04:37,240 Speaker 1: and the old man there obviously, but that was a 80 00:04:37,240 --> 00:04:39,640 Speaker 1: big one, you know, with twenty two or twenty three 81 00:04:39,720 --> 00:04:42,719 Speaker 1: other countries and as people from Germany and Switzerland and 82 00:04:42,800 --> 00:04:44,760 Speaker 1: you know, to be the one team that's representing New 83 00:04:44,800 --> 00:04:48,600 Speaker 1: Zelland there was definitely a big moment. As far as 84 00:04:48,680 --> 00:04:51,880 Speaker 1: you know, proud moments and accolades, I think Meetstock Melbourne 85 00:04:51,920 --> 00:04:54,280 Speaker 1: last year is still probably up there with my biggest. 86 00:04:54,640 --> 00:04:58,840 Speaker 1: There's an amazing experience to take the win there and 87 00:04:58,880 --> 00:05:00,440 Speaker 1: to beat all the boys and to be doing it 88 00:05:00,480 --> 00:05:02,479 Speaker 1: out of a suitcase and borrowed gear was It's a 89 00:05:02,520 --> 00:05:05,240 Speaker 1: big achievement. So it's it definitely took a little while 90 00:05:05,240 --> 00:05:07,080 Speaker 1: for me to you know, stand back and realize how 91 00:05:07,240 --> 00:05:09,800 Speaker 1: big it was. That was actually j Max site. Bro, 92 00:05:10,320 --> 00:05:12,719 Speaker 1: you know what you've just done, man, And yeah, I 93 00:05:12,720 --> 00:05:15,440 Speaker 1: really I'm super stoked on that one. That that trophy 94 00:05:15,440 --> 00:05:18,600 Speaker 1: sits right in the center of our our big trophy cabinet. 95 00:05:19,520 --> 00:05:22,120 Speaker 2: Yeah, I mean, you guy. That's probably a tricky question 96 00:05:22,160 --> 00:05:23,760 Speaker 2: for you guys because you've done a lot in the 97 00:05:24,000 --> 00:05:26,599 Speaker 2: in your in your kind of what five years, you 98 00:05:26,760 --> 00:05:29,560 Speaker 2: kind of rocked it onto the scene and then just 99 00:05:29,680 --> 00:05:32,720 Speaker 2: like really took everybody by storm. And it's funny how 100 00:05:32,760 --> 00:05:34,960 Speaker 2: that happens, isn't it, Because you get like a team 101 00:05:35,000 --> 00:05:37,200 Speaker 2: will come on and they'll dominate for a certain period 102 00:05:37,240 --> 00:05:40,360 Speaker 2: of time. But like, you know, Troy's been doing that 103 00:05:40,440 --> 00:05:43,000 Speaker 2: as well this year in the back end last year. Obviously, 104 00:05:43,080 --> 00:05:46,080 Speaker 2: Rob and c have their cycle everything, Ken has his cycle, 105 00:05:46,720 --> 00:05:48,800 Speaker 2: But you guys have kind of been up there and 106 00:05:48,800 --> 00:05:52,240 Speaker 2: you're consistently up there, So yeah, you kind of break 107 00:05:52,279 --> 00:05:53,279 Speaker 2: that cycle thing. 108 00:05:53,839 --> 00:05:55,440 Speaker 1: I think that's the biggest thing, right And as we 109 00:05:55,480 --> 00:05:57,240 Speaker 1: all know, it's just you've got to be consistent. And 110 00:05:57,279 --> 00:05:59,680 Speaker 1: I think that through you know, some of the crazy 111 00:06:00,120 --> 00:06:01,680 Speaker 1: that goes through my brain, it means that I can 112 00:06:01,760 --> 00:06:05,320 Speaker 1: make things repeatable. Taking things right down to the nth 113 00:06:05,360 --> 00:06:07,640 Speaker 1: degree means that I can replicate it. I know where 114 00:06:07,640 --> 00:06:09,360 Speaker 1: things have gone wrong, or I know exactly what the 115 00:06:09,520 --> 00:06:13,120 Speaker 1: ingredients are, you know this much of an injection or 116 00:06:13,160 --> 00:06:16,400 Speaker 1: this much rub what barbecue it's on, and eliminating variables, 117 00:06:16,440 --> 00:06:18,719 Speaker 1: and I think that being consistent is the biggest key 118 00:06:18,720 --> 00:06:20,880 Speaker 1: to that success. You know. I was actually looking at 119 00:06:20,920 --> 00:06:22,640 Speaker 1: it the other day too, because I was just looking 120 00:06:22,680 --> 00:06:25,240 Speaker 1: at some of our end of year roundup information, and 121 00:06:25,320 --> 00:06:28,560 Speaker 1: I think our first year in twenty twenty we finished ninth, 122 00:06:29,360 --> 00:06:33,200 Speaker 1: and then I think it was fifth, third, second, and 123 00:06:33,279 --> 00:06:35,680 Speaker 1: this year we're sitting at the top. So it's been 124 00:06:35,680 --> 00:06:38,200 Speaker 1: a real gradual stepping stone. But the hunger's right there, 125 00:06:38,200 --> 00:06:39,839 Speaker 1: you know, So I just always want to keep pushing 126 00:06:39,880 --> 00:06:41,960 Speaker 1: to I just want to be better, man, I want 127 00:06:41,960 --> 00:06:43,360 Speaker 1: to be the best. So it's kind of got to 128 00:06:43,400 --> 00:06:44,120 Speaker 1: keep working. 129 00:06:44,600 --> 00:06:46,560 Speaker 2: Well, I guess, and knowing that you've always you. I 130 00:06:46,560 --> 00:06:49,919 Speaker 2: mean you guys in a friendly way. I mean you 131 00:06:49,960 --> 00:06:52,000 Speaker 2: guys got target on your back, right, which is the 132 00:06:52,040 --> 00:06:55,360 Speaker 2: same as Troy, the same as more better when they're 133 00:06:55,360 --> 00:06:57,599 Speaker 2: their same as Matt and RAMANQ. Like you got target, 134 00:06:58,040 --> 00:07:00,520 Speaker 2: we all want to take you down. 135 00:06:59,800 --> 00:07:02,680 Speaker 1: So yeah, no, I get that, And honestly like that. 136 00:07:03,240 --> 00:07:05,520 Speaker 1: The you know, there's a lot of camaraderie and all 137 00:07:05,560 --> 00:07:07,600 Speaker 1: that jazz, and there's really good friendships and all that, 138 00:07:07,680 --> 00:07:09,680 Speaker 1: but then of the day, it's a competition, man, And 139 00:07:09,720 --> 00:07:12,560 Speaker 1: I would I want people to be going, I want 140 00:07:12,560 --> 00:07:14,840 Speaker 1: to smash you guys, like, that's what I want. I 141 00:07:14,880 --> 00:07:18,000 Speaker 1: don't want anyone pussy footing around or going on no, 142 00:07:18,160 --> 00:07:19,640 Speaker 1: let's not do it because they're going, Like, I want 143 00:07:19,640 --> 00:07:22,080 Speaker 1: everyone to be better and to push and so I 144 00:07:22,120 --> 00:07:23,520 Speaker 1: try and you know, do what I can to help 145 00:07:23,560 --> 00:07:26,200 Speaker 1: and offer advice and tips to people if they ask 146 00:07:26,280 --> 00:07:27,880 Speaker 1: or if they're really struggling or something, because I want 147 00:07:27,880 --> 00:07:31,080 Speaker 1: to see people succeed. And I think that the level 148 00:07:31,080 --> 00:07:33,840 Speaker 1: of cooking here is so damn high already and it's 149 00:07:33,840 --> 00:07:37,480 Speaker 1: just getting better and better. So yeah, but hey, man, 150 00:07:37,880 --> 00:07:39,480 Speaker 1: I might actually print a shirt with a big target 151 00:07:39,520 --> 00:07:40,280 Speaker 1: on the back edge just. 152 00:07:40,200 --> 00:07:44,360 Speaker 2: For augh that would be pretty good, maybe just with 153 00:07:44,440 --> 00:07:44,920 Speaker 2: your face in. 154 00:07:44,920 --> 00:07:48,440 Speaker 1: It a couple of darts poking out before. 155 00:07:50,400 --> 00:07:54,560 Speaker 2: So let's flip it the other way. What was your 156 00:07:54,600 --> 00:07:57,400 Speaker 2: biggest learning moment in your journey. 157 00:07:58,600 --> 00:08:00,920 Speaker 1: I think the biggest thing, to be honest, man, was 158 00:08:01,200 --> 00:08:04,480 Speaker 1: eliminating a lot of the gadgets and technology. I used 159 00:08:04,480 --> 00:08:07,520 Speaker 1: to have probe sitting in every piece of meat, everything 160 00:08:07,560 --> 00:08:09,800 Speaker 1: on my phone in an application I was watching them track. 161 00:08:10,280 --> 00:08:13,720 Speaker 1: I had multiple grille clips, so I had the barbecues's 162 00:08:13,720 --> 00:08:16,320 Speaker 1: ambient temperature. I was worried about all the cups. I'd 163 00:08:16,320 --> 00:08:19,240 Speaker 1: set alarms at different times, and I don't use any 164 00:08:19,280 --> 00:08:21,280 Speaker 1: of that anymore. I just cooked to color and then 165 00:08:21,280 --> 00:08:23,800 Speaker 1: I cooked to feel. So I think just trusting my 166 00:08:23,880 --> 00:08:29,400 Speaker 1: senses was the biggest jump an understanding methodology and achieving 167 00:08:29,480 --> 00:08:33,240 Speaker 1: much better results by just trusting that process and going well, 168 00:08:33,880 --> 00:08:35,640 Speaker 1: it does the color look good? Is it wrapped up? 169 00:08:35,679 --> 00:08:36,320 Speaker 1: Can I feel it? 170 00:08:36,360 --> 00:08:36,480 Speaker 2: You know? 171 00:08:36,520 --> 00:08:39,559 Speaker 1: I'm looking at all these different markers and yeah, I think, 172 00:08:39,559 --> 00:08:41,040 Speaker 1: And obviously it's the more you do right when you 173 00:08:41,040 --> 00:08:42,760 Speaker 1: start out. You don't want to destroy anything, so you 174 00:08:42,800 --> 00:08:44,920 Speaker 1: put probes in to make sure that nothing's going over 175 00:08:45,040 --> 00:08:47,920 Speaker 1: or anything that's under and I do understand the safety 176 00:08:47,960 --> 00:08:49,680 Speaker 1: of it. And some of those gadgets are amazing, you know, 177 00:08:49,720 --> 00:08:51,560 Speaker 1: look at the lacks of the ink bird, the meter, 178 00:08:52,280 --> 00:08:55,040 Speaker 1: the god what's the other thing that everyone uses with 179 00:08:55,040 --> 00:08:59,280 Speaker 1: the fan and that what's that body thing called the fireboard? Fireboard? Sorry, 180 00:08:59,320 --> 00:09:00,880 Speaker 1: just went out of my head. Yeah, you know, those 181 00:09:00,880 --> 00:09:03,679 Speaker 1: devices are amazing, but a kit and they can give 182 00:09:03,720 --> 00:09:05,600 Speaker 1: you all these different trigger points and that stuff. And 183 00:09:05,640 --> 00:09:08,319 Speaker 1: I look, people that use them absolutely all good. But 184 00:09:08,400 --> 00:09:10,600 Speaker 1: for me, it just I found that it clicked really 185 00:09:10,600 --> 00:09:12,160 Speaker 1: well for me when I eliminated a lot of a 186 00:09:12,160 --> 00:09:14,520 Speaker 1: lot of that stuff and stopped overthinking it. Because at 187 00:09:14,520 --> 00:09:17,240 Speaker 1: the end of the Dutches barbecue broy like, and when 188 00:09:17,280 --> 00:09:18,839 Speaker 1: something looks real good, I'm like, man, I want to 189 00:09:18,880 --> 00:09:20,640 Speaker 1: hold it there. Let's wrap it up and then I'll 190 00:09:20,640 --> 00:09:23,040 Speaker 1: cook it until it feels soft. And even then it's 191 00:09:23,080 --> 00:09:24,400 Speaker 1: not too any numbers and stuff, you know, I just 192 00:09:24,400 --> 00:09:25,840 Speaker 1: want to feel it. And if it feels nice and 193 00:09:25,840 --> 00:09:29,040 Speaker 1: soft because of my probes reading out or something wrong, like, 194 00:09:29,240 --> 00:09:31,120 Speaker 1: you know, you almost want to eliminate that and start 195 00:09:31,160 --> 00:09:33,360 Speaker 1: practicing with like a bamboosk or something so that you 196 00:09:33,400 --> 00:09:35,680 Speaker 1: can just disengage your thought. You like it it's got 197 00:09:35,679 --> 00:09:37,760 Speaker 1: to be two three, or it's got to be two 198 00:09:37,760 --> 00:09:39,720 Speaker 1: ten or whatever you have in your head, and just 199 00:09:39,760 --> 00:09:41,880 Speaker 1: going brow that feels soft, and that's just simulating how 200 00:09:41,920 --> 00:09:43,320 Speaker 1: soft it's going to be in your mouth, you know. 201 00:09:43,440 --> 00:09:46,320 Speaker 1: So yeah, cooking to your senses, man. 202 00:09:47,200 --> 00:09:49,120 Speaker 2: And that's the same with chicken as well, because that's 203 00:09:49,120 --> 00:09:51,440 Speaker 2: probably the one that I still rely the most on 204 00:09:51,559 --> 00:09:52,600 Speaker 2: a temperature for. 205 00:09:53,600 --> 00:09:56,080 Speaker 1: Yeah. I mean if I'm cooking for if I'm doing 206 00:09:56,120 --> 00:09:58,320 Speaker 1: samples for someone or doing a demo or doing catering 207 00:09:58,320 --> 00:10:00,360 Speaker 1: and stuff, I'll always check chicken to make sure it's 208 00:10:00,920 --> 00:10:02,839 Speaker 1: well and truly done. I don't want anyone cracking into it, 209 00:10:02,920 --> 00:10:06,040 Speaker 1: going this is under or someone getting crooked. But now 210 00:10:06,120 --> 00:10:07,800 Speaker 1: we've been with chicken, men, I just cook it until 211 00:10:07,800 --> 00:10:10,559 Speaker 1: it feels are all nice and soft. Sometimes it can, 212 00:10:10,720 --> 00:10:12,680 Speaker 1: you know, let go at a much lower number and 213 00:10:12,720 --> 00:10:15,800 Speaker 1: sometimes it's firmer and all that sort of thing. So yeah, 214 00:10:15,840 --> 00:10:18,160 Speaker 1: I do. I usually just feel on either side of 215 00:10:18,200 --> 00:10:20,360 Speaker 1: the thigh for where it feels like where the judge 216 00:10:20,400 --> 00:10:23,080 Speaker 1: is going to bite from, and just go yet that 217 00:10:23,120 --> 00:10:26,320 Speaker 1: feels soft, And that can be anywhere from man, like 218 00:10:26,360 --> 00:10:28,080 Speaker 1: we used to cook chicken to one hundred and sixty 219 00:10:28,080 --> 00:10:30,000 Speaker 1: five and now it's a whole lot higher than that. 220 00:10:30,679 --> 00:10:34,480 Speaker 2: Yeah, we were having this conversation with Matt on the 221 00:10:34,559 --> 00:10:38,680 Speaker 2: last show and I told him about when we first 222 00:10:38,679 --> 00:10:40,440 Speaker 2: cooked the money muscle and we didn't know what to 223 00:10:40,440 --> 00:10:42,120 Speaker 2: cook it to and we figured it out. 224 00:10:41,840 --> 00:10:43,760 Speaker 1: I listened to the episode where it was a good 225 00:10:43,840 --> 00:10:48,640 Speaker 1: laugh actually hearing you say that, Yeah, cooking money muscle 226 00:10:48,720 --> 00:10:50,400 Speaker 1: like it's the loin and just hoping for the best. 227 00:10:50,559 --> 00:10:52,920 Speaker 1: It would have been like bloody old Doc Martin's. 228 00:10:52,480 --> 00:10:56,520 Speaker 2: Man, Yeah, thanks, you learn right, Thanks. 229 00:10:56,800 --> 00:10:58,600 Speaker 1: That's zip And it's all part of that. It's all 230 00:10:58,640 --> 00:11:01,600 Speaker 1: part of the process, right, It's they're doing things incorrectly 231 00:11:01,679 --> 00:11:03,720 Speaker 1: and going how can I get this right? And you know, 232 00:11:03,760 --> 00:11:05,839 Speaker 1: figuring it out, yearning to people like I checked to 233 00:11:05,880 --> 00:11:07,600 Speaker 1: the boys all the time, and as you know, I 234 00:11:07,600 --> 00:11:09,400 Speaker 1: reach out to the lads and Ozzie you know, got 235 00:11:09,440 --> 00:11:11,520 Speaker 1: good mates through the likes of Dan Barrett and Jai 236 00:11:11,600 --> 00:11:13,800 Speaker 1: and you know, people that I can reach out to 237 00:11:13,840 --> 00:11:15,480 Speaker 1: and go, bro, I'm struggling with this or this doesn't 238 00:11:15,520 --> 00:11:17,959 Speaker 1: make any sense, especially in the earlier days. Right now, 239 00:11:17,960 --> 00:11:19,920 Speaker 1: I'm sort of I'm pretty confident in what I'm doing, 240 00:11:20,480 --> 00:11:23,600 Speaker 1: but there's definitely some nuances and from a designer a like, 241 00:11:23,760 --> 00:11:25,160 Speaker 1: I don't know any of the stuffs, man, I just 242 00:11:25,200 --> 00:11:26,000 Speaker 1: had to figure it out. 243 00:11:26,960 --> 00:11:29,360 Speaker 2: Yeah, I'm sure people will think, you know, national champion 244 00:11:29,400 --> 00:11:31,240 Speaker 2: and all that kind of thing, you probably got them 245 00:11:31,280 --> 00:11:33,760 Speaker 2: all sorted out. But I kind of know that, you know, 246 00:11:33,880 --> 00:11:36,800 Speaker 2: you kind of never rest. So what's the protein that 247 00:11:36,840 --> 00:11:39,200 Speaker 2: you're working on at the moment? You may still do 248 00:11:39,240 --> 00:11:41,600 Speaker 2: it really well, but what's the one that you're at 249 00:11:41,600 --> 00:11:44,800 Speaker 2: the moment you're not quite happy with or you're thinking 250 00:11:44,840 --> 00:11:45,559 Speaker 2: of mess. 251 00:11:45,679 --> 00:11:48,559 Speaker 1: Well, it's funny, man, Like our pork last year and 252 00:11:48,600 --> 00:11:50,920 Speaker 1: the year before, we're hitting really hard. At the start 253 00:11:50,960 --> 00:11:53,080 Speaker 1: of the season, it was going really well, and just 254 00:11:53,160 --> 00:11:54,760 Speaker 1: in the last few it's sort of fallen away a 255 00:11:54,800 --> 00:11:56,839 Speaker 1: little bit. And to be honest, we've been turning in 256 00:11:56,920 --> 00:11:59,040 Speaker 1: pork that I think is really good. So I don't 257 00:11:59,040 --> 00:12:00,160 Speaker 1: know if it's a little bit of un like, a 258 00:12:00,160 --> 00:12:04,400 Speaker 1: little bit unlucky there, which you know happens. But I mean, 259 00:12:04,640 --> 00:12:07,920 Speaker 1: in all honesty, man, I cook chicken, ribs, pork. I 260 00:12:08,000 --> 00:12:11,200 Speaker 1: do everything pretty regularly. I cook multiple times a week, well, 261 00:12:11,240 --> 00:12:14,040 Speaker 1: like I'm on the barbecues cooking for home food multiple 262 00:12:14,080 --> 00:12:16,480 Speaker 1: times a week, and then I'll usually run at least 263 00:12:16,520 --> 00:12:19,160 Speaker 1: one comp practice a week just to try and stay 264 00:12:19,240 --> 00:12:21,240 Speaker 1: just keep all the rust off. Man, Like, I feel 265 00:12:21,240 --> 00:12:23,840 Speaker 1: like I learned stuff all the time, even in just 266 00:12:23,880 --> 00:12:26,480 Speaker 1: doing running my own method that is down to the 267 00:12:26,600 --> 00:12:28,560 Speaker 1: nth degree. I'll just do it over and over and 268 00:12:28,559 --> 00:12:31,200 Speaker 1: then I will learn something can go holy that that's 269 00:12:31,200 --> 00:12:33,120 Speaker 1: a mean little way to finish. Or it might be 270 00:12:33,240 --> 00:12:35,440 Speaker 1: this or that and or something's changed in the pit 271 00:12:35,640 --> 00:12:38,000 Speaker 1: or moving from one barbecue to another after a wrap 272 00:12:38,120 --> 00:12:41,319 Speaker 1: or things like that. But yeah, so I'm yeah, I'm 273 00:12:41,320 --> 00:12:44,439 Speaker 1: always working on something. Man. I'm really happy with brisket. 274 00:12:44,520 --> 00:12:48,120 Speaker 1: It's been killer for a long time. I cooked one 275 00:12:48,640 --> 00:12:51,760 Speaker 1: yesterday actually at the Cully Smoke and Spice Festival and 276 00:12:51,800 --> 00:12:53,960 Speaker 1: managed to keep it whole, which was nice because obviously 277 00:12:53,960 --> 00:12:59,360 Speaker 1: we separate them for competition. And it was just absolute tender, juicy, amazing. 278 00:13:00,559 --> 00:13:03,160 Speaker 1: You know. J Mack was he was seeing the event 279 00:13:03,160 --> 00:13:05,400 Speaker 1: and he's like, man, this is this is a stunning 280 00:13:05,480 --> 00:13:07,520 Speaker 1: brisk a day. So I was really, I'm really happy 281 00:13:07,559 --> 00:13:10,560 Speaker 1: with the method. It's hot and fast and man, it 282 00:13:10,679 --> 00:13:13,280 Speaker 1: just works. And I really, to be honest, I really 283 00:13:13,360 --> 00:13:15,360 Speaker 1: enjoy cooking it. The only thing I don't really enjoy 284 00:13:15,440 --> 00:13:17,760 Speaker 1: cooking is chicken because it's quite hands on and it's 285 00:13:17,760 --> 00:13:19,720 Speaker 1: a lot more in the prep. You know, with ribs, 286 00:13:19,720 --> 00:13:21,320 Speaker 1: I can knock it out of the pack, square it up, 287 00:13:21,360 --> 00:13:23,480 Speaker 1: pull the membrane and it's pretty much ready to go. 288 00:13:24,000 --> 00:13:25,640 Speaker 1: You know. With the chicken, I'm spending hips of time. 289 00:13:25,679 --> 00:13:27,520 Speaker 1: It's sort of hands on. I'm going from a tray 290 00:13:27,679 --> 00:13:30,360 Speaker 1: or from a mold into this and different barbecue and 291 00:13:30,360 --> 00:13:34,560 Speaker 1: wrapped and pulled, and just too much admin briskets like yeah, 292 00:13:34,640 --> 00:13:39,160 Speaker 1: just send it and wrap it, man. But yeah, yeah, 293 00:13:39,360 --> 00:13:41,400 Speaker 1: and so yeah, to answer your question, bro, I'm always working. 294 00:13:41,480 --> 00:13:42,640 Speaker 1: I'm always working on something. 295 00:13:42,880 --> 00:13:44,640 Speaker 2: Yeah. The other thing that you guys have worked a 296 00:13:44,640 --> 00:13:46,559 Speaker 2: lot on in the last few years and made a 297 00:13:46,600 --> 00:13:49,680 Speaker 2: lot of changes is your set up, right, So talk 298 00:13:49,760 --> 00:13:52,320 Speaker 2: us through your comp set up, how you cook, what 299 00:13:52,360 --> 00:13:54,240 Speaker 2: you cook out of and in and all this kind 300 00:13:54,240 --> 00:13:55,719 Speaker 2: of stuff, so that people have got a bit of 301 00:13:55,720 --> 00:13:57,360 Speaker 2: an understanding of how you've evolved. 302 00:13:58,160 --> 00:13:59,720 Speaker 1: Yeah. So we used to just have a little box 303 00:13:59,720 --> 00:14:03,079 Speaker 1: spot trailer that we'd load all the gear into and 304 00:14:03,400 --> 00:14:05,360 Speaker 1: at the end of an event, just putting it in 305 00:14:05,360 --> 00:14:07,400 Speaker 1: and out and stopping it down and lifting and carrying 306 00:14:07,400 --> 00:14:10,199 Speaker 1: and moving was just becoming a nightmare. The boys from 307 00:14:10,200 --> 00:14:12,719 Speaker 1: Sticky Fingers actually brought that trailer. We gave it a 308 00:14:12,720 --> 00:14:15,439 Speaker 1: bit of a birthday and then yeah, they've they've put 309 00:14:15,480 --> 00:14:17,160 Speaker 1: a new mic, actually put a new wrap on it. 310 00:14:17,400 --> 00:14:21,320 Speaker 1: And yeah, I built a custom trailer. So it's about 311 00:14:21,880 --> 00:14:23,560 Speaker 1: so it's it's got a four meter box and a 312 00:14:23,560 --> 00:14:26,560 Speaker 1: two meter porch. So I hard mounted two opto pit 313 00:14:26,640 --> 00:14:28,640 Speaker 1: multi cues to the back again so I didn't have 314 00:14:28,680 --> 00:14:31,080 Speaker 1: to move them anymore. This strapped in place. It's got 315 00:14:31,080 --> 00:14:33,040 Speaker 1: a big sheet of steel under them. And then the 316 00:14:33,680 --> 00:14:36,600 Speaker 1: Woodley actually helped me with the fabrication of the feet, 317 00:14:36,960 --> 00:14:38,640 Speaker 1: so we've got the legs up nice and high so 318 00:14:38,680 --> 00:14:40,960 Speaker 1: that the lids actually go over the back of the surrounding. 319 00:14:41,800 --> 00:14:44,400 Speaker 1: You know that the surround dicks around. So yeah, we 320 00:14:44,680 --> 00:14:46,840 Speaker 1: run two opto pits, and we run two drums. I'm 321 00:14:46,920 --> 00:14:51,200 Speaker 1: using the new Outlaw Drumsmoker Mate Jay has put them 322 00:14:51,200 --> 00:14:53,560 Speaker 1: together for me, and it's it's just like a gateway, 323 00:14:53,680 --> 00:14:57,160 Speaker 1: you know, basically a twin inlet solid fuel, two racks, 324 00:14:57,320 --> 00:15:00,760 Speaker 1: one exhaust and it just cooks really well. I debuted 325 00:15:00,760 --> 00:15:03,760 Speaker 1: them at King of the Mountain and got a i 326 00:15:03,760 --> 00:15:06,680 Speaker 1: think with a perfect score chicken and a two ninety 327 00:15:06,680 --> 00:15:09,480 Speaker 1: eight for second in ribs, and then another perfect score 328 00:15:09,520 --> 00:15:11,720 Speaker 1: chicken at the next event, and then in perfect score 329 00:15:11,720 --> 00:15:15,240 Speaker 1: and ribs, and yeah, that just it just cooks really 330 00:15:15,240 --> 00:15:18,360 Speaker 1: well way. So they're well based on the same you 331 00:15:18,400 --> 00:15:22,240 Speaker 1: know methodology of hot and fast and direct cooking with 332 00:15:22,320 --> 00:15:24,080 Speaker 1: the second rack and the drum, and actually in the 333 00:15:24,080 --> 00:15:26,560 Speaker 1: optopit as well. I have a half half diffuser on 334 00:15:26,560 --> 00:15:29,200 Speaker 1: one side, so I can have a hotter and colder zone, 335 00:15:29,360 --> 00:15:30,720 Speaker 1: and I do the same in a drum. I have 336 00:15:30,960 --> 00:15:33,080 Speaker 1: usually a half ten four pan off to one side, 337 00:15:33,120 --> 00:15:35,480 Speaker 1: so I can sort of rotate the rack around and 338 00:15:35,520 --> 00:15:37,720 Speaker 1: have the ribs or chicken over the open side and 339 00:15:37,720 --> 00:15:39,280 Speaker 1: then whip it over to that side so it stops 340 00:15:39,320 --> 00:15:43,440 Speaker 1: chugging and things like that. But yeah, so the trailer's 341 00:15:43,440 --> 00:15:46,080 Speaker 1: got you know, big hot water, it's got air conditioning. 342 00:15:46,200 --> 00:15:48,560 Speaker 1: It's got three meters with a fridge space, a big 343 00:15:48,600 --> 00:15:52,040 Speaker 1: tool chest, cambo, absolutely everything you need, man. So it's 344 00:15:52,040 --> 00:15:54,280 Speaker 1: got plenty of room for having some cold drinks at 345 00:15:54,280 --> 00:15:56,640 Speaker 1: a comp and somewhere to stack and you know, you 346 00:15:56,640 --> 00:15:58,880 Speaker 1: can load the fridges. It's got speed racks for all 347 00:15:58,920 --> 00:16:01,760 Speaker 1: of the your rubs and stuff to sit in. So 348 00:16:01,800 --> 00:16:05,000 Speaker 1: everything's at arms reach, got glove holders, tea towel holder, TIS, 349 00:16:05,000 --> 00:16:07,400 Speaker 1: shoe holders and stuff, so it's all right there. So 350 00:16:07,400 --> 00:16:09,320 Speaker 1: I can operate really quickly, especially when it gets to 351 00:16:09,360 --> 00:16:12,960 Speaker 1: boxing time and the bench behind me it's with some 352 00:16:13,000 --> 00:16:15,640 Speaker 1: of the OCD. I've got a big bit of foam 353 00:16:15,640 --> 00:16:18,640 Speaker 1: and cut it out, so all of my temperature probes, tweezers, 354 00:16:18,720 --> 00:16:21,040 Speaker 1: you know, brushes, everything sits in the same place, so 355 00:16:21,240 --> 00:16:24,200 Speaker 1: I don't waste any time looking for stuff. It's just 356 00:16:24,200 --> 00:16:25,320 Speaker 1: always right where I need it. 357 00:16:27,280 --> 00:16:30,440 Speaker 2: And let's talk about the other side of it, because 358 00:16:30,440 --> 00:16:33,520 Speaker 2: you know that makes your competition weekend nice and easy 359 00:16:33,560 --> 00:16:36,360 Speaker 2: and your pack up nice and easy. Yeah, but how 360 00:16:36,480 --> 00:16:39,560 Speaker 2: far in advance? When does your comp prep start? And 361 00:16:39,600 --> 00:16:41,800 Speaker 2: what does that look like? How do you split it 362 00:16:41,880 --> 00:16:45,320 Speaker 2: between between you bands? Do you do it all now? 363 00:16:45,480 --> 00:16:47,920 Speaker 1: Well? I sort of. It really depends on work schedule, 364 00:16:47,960 --> 00:16:51,000 Speaker 1: to be honest. Recently Mike's been looking after the pork 365 00:16:51,040 --> 00:16:53,880 Speaker 1: in the brisket trim. He takes his time and gets 366 00:16:53,880 --> 00:16:56,440 Speaker 1: into it. He starts to he talks to the meat 367 00:16:56,560 --> 00:16:57,920 Speaker 1: every now and then. It's a little bit weird in 368 00:16:57,920 --> 00:17:00,400 Speaker 1: the trailer at times, but we have a good laugh 369 00:17:00,440 --> 00:17:02,120 Speaker 1: doing it. I work on the chicken and the ribs. 370 00:17:03,400 --> 00:17:06,200 Speaker 1: My chicken for Roderoo was done probably two or three 371 00:17:06,200 --> 00:17:08,719 Speaker 1: weeks ago. I had a gap on my weekend. So 372 00:17:09,560 --> 00:17:12,159 Speaker 1: knock it all down, weigh it up, vacuum, seal it, 373 00:17:12,240 --> 00:17:14,320 Speaker 1: chuck it in the deep freeze, and she'll be right 374 00:17:14,440 --> 00:17:16,399 Speaker 1: till I'm ready to use it. That's that's one of 375 00:17:16,440 --> 00:17:18,320 Speaker 1: the most punishing ones. I do have it down. I've 376 00:17:18,320 --> 00:17:21,880 Speaker 1: got it down to you know, I can do twelve thighs, 377 00:17:22,000 --> 00:17:25,200 Speaker 1: you know, conspect and about you know, from from start 378 00:17:25,240 --> 00:17:27,480 Speaker 1: to clean up and done is about ninety minutes now, 379 00:17:27,560 --> 00:17:29,639 Speaker 1: So it's all good. It used to be ours and 380 00:17:29,800 --> 00:17:32,159 Speaker 1: just without knowing exactly what we're doing, you know, and 381 00:17:32,240 --> 00:17:34,119 Speaker 1: sort of learning as we go. There's a lot of 382 00:17:34,160 --> 00:17:36,439 Speaker 1: a lot of time. And yeah, Mike was pulling his 383 00:17:36,480 --> 00:17:38,200 Speaker 1: hair out a bit, so I took over. There's a 384 00:17:38,240 --> 00:17:39,879 Speaker 1: few times that I thought it wasn't very good, so 385 00:17:39,920 --> 00:17:42,439 Speaker 1: I said, let's do it properly. I'll do it. And 386 00:17:42,440 --> 00:17:43,400 Speaker 1: now I'm stuck with it. 387 00:17:45,320 --> 00:17:49,080 Speaker 2: Are you Are you a skin scraper or have you? Do? You? 388 00:17:49,359 --> 00:17:50,720 Speaker 2: Do you not bother with the skin scrape? 389 00:17:50,760 --> 00:17:50,879 Speaker 3: You know? 390 00:17:51,040 --> 00:17:52,560 Speaker 1: I do. I do scrape the skins. I did a 391 00:17:52,600 --> 00:17:54,879 Speaker 1: lot of testing without it, because I've really wanted to 392 00:17:54,920 --> 00:17:58,639 Speaker 1: eliminate that job. I just wasn't getting the best result. 393 00:17:58,720 --> 00:18:02,399 Speaker 1: And the myth of the cooking process suits having a 394 00:18:02,440 --> 00:18:07,240 Speaker 1: scrape skin better for us most certainly you can, you know, 395 00:18:07,320 --> 00:18:09,080 Speaker 1: you don't have to scrape it hard. For sure, you 396 00:18:09,080 --> 00:18:12,080 Speaker 1: can leave more in there, and it will all come 397 00:18:12,119 --> 00:18:14,480 Speaker 1: down to your cooking temperature and how direct you are 398 00:18:14,480 --> 00:18:17,359 Speaker 1: and all those other elements. So in the drum, I 399 00:18:17,480 --> 00:18:19,960 Speaker 1: like to cook in the silicon mini loaf pans just 400 00:18:20,000 --> 00:18:23,240 Speaker 1: for forming in shape. So I find that the temperature 401 00:18:23,240 --> 00:18:25,760 Speaker 1: that I'm cooking at, I will get a better bite 402 00:18:25,800 --> 00:18:30,480 Speaker 1: through with nearly no resistance whatsoever by giving them a scrape. 403 00:18:30,800 --> 00:18:32,439 Speaker 1: One thing I will say is that so the chicken 404 00:18:32,440 --> 00:18:36,199 Speaker 1: in Australia and America, the fat is incredibly, so so 405 00:18:36,320 --> 00:18:40,320 Speaker 1: much different. The fat's really like gluggy, almost like, for 406 00:18:40,359 --> 00:18:43,840 Speaker 1: want of a better explanation, like almost like an oyster. 407 00:18:43,920 --> 00:18:46,439 Speaker 1: You know, it's like snotty and really hard to get off. 408 00:18:46,480 --> 00:18:47,879 Speaker 1: Over here, I can sort of hit it with my 409 00:18:48,119 --> 00:18:50,320 Speaker 1: curved boning knife and pretty much fillet it off in 410 00:18:50,480 --> 00:18:53,520 Speaker 1: a couple of passes. Like I'm not sitting there, you know, 411 00:18:54,440 --> 00:18:56,720 Speaker 1: I'm sort of just coming across it and filloting it away, 412 00:18:57,840 --> 00:18:59,680 Speaker 1: and I think, yeah, I don't know what it is, man. 413 00:18:59,720 --> 00:19:01,680 Speaker 1: But in America, I was in the trailer for probably 414 00:19:01,720 --> 00:19:03,520 Speaker 1: three and a half hours doing our chicken. It was 415 00:19:03,880 --> 00:19:08,160 Speaker 1: punishing in about thirty degree heat, and yeah, that wasn't 416 00:19:08,200 --> 00:19:10,119 Speaker 1: fun actually, So on the Thursday we got there and 417 00:19:10,119 --> 00:19:13,040 Speaker 1: actually did a whole I trimmed and I did another 418 00:19:13,080 --> 00:19:15,280 Speaker 1: eight and did a full practice cook with it because 419 00:19:15,320 --> 00:19:17,160 Speaker 1: it was the one protein I sort of haven't had 420 00:19:17,160 --> 00:19:19,760 Speaker 1: any experience worth working with, was their chicken in particular. 421 00:19:20,359 --> 00:19:22,560 Speaker 1: You know, I can cook a brisket pork because you know, 422 00:19:22,600 --> 00:19:24,320 Speaker 1: the pork ribs are all very similar. Obviously we can 423 00:19:24,359 --> 00:19:28,440 Speaker 1: get swift here as well, so same same, And then yeah, 424 00:19:28,440 --> 00:19:30,920 Speaker 1: the pork was just you know, nice, marbled up money. 425 00:19:30,920 --> 00:19:32,960 Speaker 1: So I was happy with that. So I put the 426 00:19:32,960 --> 00:19:35,800 Speaker 1: effort in and the practice was actually really good. They 427 00:19:35,840 --> 00:19:37,760 Speaker 1: came out really damn good, so I was really happy 428 00:19:37,760 --> 00:19:39,840 Speaker 1: to move on. But the size, like one of them 429 00:19:39,960 --> 00:19:41,640 Speaker 1: was you know, the whole the thigh was the whip 430 00:19:41,760 --> 00:19:43,480 Speaker 1: from the bottom of my palm to the tip of 431 00:19:43,480 --> 00:19:45,879 Speaker 1: my middle finger. It was just enormous. So I was 432 00:19:45,920 --> 00:19:48,040 Speaker 1: having to knock them right down and even scalloping up 433 00:19:48,080 --> 00:19:50,800 Speaker 1: some of the muscle because their physical shape and size 434 00:19:50,880 --> 00:19:54,200 Speaker 1: was so big. So I'm glad that I did the practice, 435 00:19:54,440 --> 00:19:56,600 Speaker 1: but yeah, I definitely want to run it back though. 436 00:19:56,680 --> 00:19:57,600 Speaker 1: We need to get back there. 437 00:19:58,240 --> 00:20:02,679 Speaker 2: Yeah, very very different chickens. Now, what about on the 438 00:20:02,880 --> 00:20:05,840 Speaker 2: on the well, it could be even beforehand. What have 439 00:20:05,920 --> 00:20:09,639 Speaker 2: you got any ritual superstitions, little things you have to 440 00:20:09,720 --> 00:20:12,200 Speaker 2: have or can't be camped without. 441 00:20:12,480 --> 00:20:15,919 Speaker 1: Dude, I've got so many. If anyone asked me, you know, 442 00:20:16,000 --> 00:20:18,880 Speaker 1: are you very superstitious? I would probably say no. But man, 443 00:20:19,000 --> 00:20:22,280 Speaker 1: I do everything exactly the same so that I can, 444 00:20:22,640 --> 00:20:25,480 Speaker 1: like if I've done well and I'm wearing these shoes, 445 00:20:26,000 --> 00:20:28,879 Speaker 1: these boxes, that t shirt, that hat, like I'm going 446 00:20:28,920 --> 00:20:30,880 Speaker 1: to run it back and use that next time. I've 447 00:20:30,880 --> 00:20:32,720 Speaker 1: got a lucky stick, I've got lucky charms, i got 448 00:20:32,760 --> 00:20:35,520 Speaker 1: lucky knives, I've got everything. 449 00:20:35,600 --> 00:20:35,800 Speaker 3: Bro. 450 00:20:35,920 --> 00:20:38,760 Speaker 1: Like, there's any little trinkets and like shiny things that 451 00:20:38,800 --> 00:20:40,240 Speaker 1: I like that tucked in the trail and I'm like, ye, 452 00:20:40,320 --> 00:20:43,400 Speaker 1: there's my good luck charms? Got Like, oh there's so many. 453 00:20:43,440 --> 00:20:47,320 Speaker 2: Bro, that's great because normally people are like, no, nothing 454 00:20:49,400 --> 00:20:49,840 Speaker 2: to say it. 455 00:20:50,400 --> 00:20:52,960 Speaker 1: Yeah, you'll notice it. I'll be I'm typically cooking in 456 00:20:53,040 --> 00:20:55,000 Speaker 1: a singlet and then I'll have an awards T shirt 457 00:20:55,240 --> 00:20:56,960 Speaker 1: and I'll usually flick my head out to a different 458 00:20:57,000 --> 00:21:00,400 Speaker 1: hat for the awards and stuff like that. Like it's crazy, bro, Yeah, 459 00:21:00,400 --> 00:21:03,879 Speaker 1: I wish it wasn't like that, but I am. 460 00:21:04,240 --> 00:21:05,880 Speaker 2: I think it's good. I think I think we need 461 00:21:05,880 --> 00:21:07,720 Speaker 2: people like that. I think you need those kind of 462 00:21:07,800 --> 00:21:09,320 Speaker 2: characters for me. 463 00:21:09,359 --> 00:21:11,520 Speaker 1: It's another one. Like I was talking about being able 464 00:21:11,560 --> 00:21:14,479 Speaker 1: to control variables and make things repeatable. So even if 465 00:21:14,480 --> 00:21:16,399 Speaker 1: it's a mental thing, we're like, oh, yeah, these are 466 00:21:16,160 --> 00:21:18,760 Speaker 1: the lucky undies that I wore last time, so let's 467 00:21:18,880 --> 00:21:21,280 Speaker 1: use those again. The ones I use in particular. Actually, 468 00:21:21,320 --> 00:21:23,440 Speaker 1: my wife had them printed for me. It's got her 469 00:21:23,440 --> 00:21:26,159 Speaker 1: face all over them, and I wore them at meat 470 00:21:26,160 --> 00:21:29,240 Speaker 1: Stock Melbourne we won. So now they're like, oh, they're 471 00:21:29,240 --> 00:21:31,240 Speaker 1: always there and they're getting super thin. 472 00:21:31,400 --> 00:21:36,080 Speaker 2: Bro, you have to get some more. Christmas is coming, 473 00:21:36,119 --> 00:21:39,400 Speaker 2: you know, yeah, is coming. Yeah, maybe it's maybe that's 474 00:21:39,640 --> 00:21:40,520 Speaker 2: a present idea. 475 00:21:41,400 --> 00:21:44,200 Speaker 1: Change it out, now. 476 00:21:45,040 --> 00:21:46,960 Speaker 2: Are you guys? Well, actually no, I know the answer 477 00:21:46,960 --> 00:21:50,800 Speaker 2: to this. You definitely are a comp music team. Yeah, 478 00:21:50,880 --> 00:21:54,199 Speaker 2: normally everybody around you is your comp music team. You 479 00:21:54,240 --> 00:21:56,440 Speaker 2: have one of the largest speakers on the circuit. 480 00:21:56,480 --> 00:21:59,160 Speaker 1: I believe the biggest and loudest one. 481 00:21:59,160 --> 00:21:59,400 Speaker 2: Man. 482 00:21:59,600 --> 00:22:01,879 Speaker 1: I think you know having music playing is it's super 483 00:22:01,880 --> 00:22:05,160 Speaker 1: good for vibes of Actually, on Spotify, we've got a 484 00:22:05,200 --> 00:22:09,000 Speaker 1: playlist that just is was it Cartel Barbecue? Comp Heaps 485 00:22:09,000 --> 00:22:10,760 Speaker 1: of the other crew are listening to it now and 486 00:22:10,760 --> 00:22:13,040 Speaker 1: it goes from everything from some sort of you know, 487 00:22:13,080 --> 00:22:16,320 Speaker 1: some Western e classics and rock and roll to hip 488 00:22:16,320 --> 00:22:19,720 Speaker 1: hop and aggressive rock and everything from drum and bass 489 00:22:19,800 --> 00:22:22,679 Speaker 1: and not in everything in between, anything that I'm feeling. 490 00:22:23,000 --> 00:22:24,720 Speaker 1: Usually just start the day, hit shuffle and let it 491 00:22:24,800 --> 00:22:27,320 Speaker 1: ride and it Usually the volume will pick up depending 492 00:22:27,359 --> 00:22:29,720 Speaker 1: on if something gone like yeah this is bad ass 493 00:22:29,800 --> 00:22:32,879 Speaker 1: or like what's the name? Warpigs will come on and 494 00:22:32,920 --> 00:22:35,480 Speaker 1: it's typically when I'm doing something with pork and I'm like, yeah, boy, 495 00:22:35,480 --> 00:22:37,080 Speaker 1: it's a war pig to turn and it just gets 496 00:22:37,280 --> 00:22:38,480 Speaker 1: to eleven and we send it. 497 00:22:40,000 --> 00:22:42,800 Speaker 2: So has have you ever hear you know? I know 498 00:22:42,840 --> 00:22:44,520 Speaker 2: you just said you hit shuffle, which is what we 499 00:22:44,640 --> 00:22:47,240 Speaker 2: do with ours. We have a competition playlist which actually 500 00:22:47,280 --> 00:22:49,520 Speaker 2: needs to be retired because it's got to be redone 501 00:22:49,560 --> 00:22:53,159 Speaker 2: every year. But I used to have it so that 502 00:22:53,359 --> 00:22:55,400 Speaker 2: it was timed to the competition. 503 00:22:56,359 --> 00:22:58,119 Speaker 1: Could you talk about this in the past You're like, oh, 504 00:22:58,160 --> 00:23:00,000 Speaker 1: when that tune comes on, we should be wrapping rooms 505 00:23:00,080 --> 00:23:02,280 Speaker 1: or something like, Man, it's messed. 506 00:23:02,080 --> 00:23:05,159 Speaker 2: Up, bro, you haven't gone down that no. 507 00:23:07,160 --> 00:23:08,800 Speaker 1: Way. It was like I was saying with you know, 508 00:23:08,840 --> 00:23:10,600 Speaker 1: cooking to color and feel and stuff, if I was 509 00:23:10,800 --> 00:23:12,159 Speaker 1: if I was doing that and I'm looking at it, 510 00:23:12,200 --> 00:23:14,560 Speaker 1: going nah, man, this is twisted, and then it would 511 00:23:14,560 --> 00:23:17,320 Speaker 1: mess off my head. I'll just hit shuffle and go bro. 512 00:23:18,880 --> 00:23:21,320 Speaker 2: We have stopped that. But you have to kind of 513 00:23:22,480 --> 00:23:24,000 Speaker 2: you have to. I think I found we have to 514 00:23:24,040 --> 00:23:27,000 Speaker 2: have a theme with our playlist now so that it's 515 00:23:27,119 --> 00:23:29,320 Speaker 2: kind of similar all the way through. Whereas before it 516 00:23:29,359 --> 00:23:31,320 Speaker 2: was like you start off the morning kind of cruisy, 517 00:23:31,880 --> 00:23:34,119 Speaker 2: you build up during the day, but now it's just 518 00:23:34,720 --> 00:23:38,560 Speaker 2: it's just meant to be happy. I think I got I. 519 00:23:38,440 --> 00:23:40,359 Speaker 1: Will say, you know, we're hitting shuffle, like we'll go 520 00:23:40,480 --> 00:23:44,080 Speaker 1: from you know, something a little bit more chilled out 521 00:23:44,119 --> 00:23:47,159 Speaker 1: like Tiny Dancer, and then the following tunes like Slipknot 522 00:23:47,200 --> 00:23:52,639 Speaker 1: or System of a Down and it's like it's so 523 00:23:52,680 --> 00:23:54,640 Speaker 1: it's a little bit you know crazy. At times you're 524 00:23:54,680 --> 00:23:56,160 Speaker 1: just like, man, it's a bit early for this ship. 525 00:23:56,240 --> 00:23:57,920 Speaker 1: But man, it's all good. 526 00:23:58,520 --> 00:24:00,720 Speaker 2: I have a few weird ones, because you know, when 527 00:24:00,720 --> 00:24:04,680 Speaker 2: you're putting together a playlist and you get real deep 528 00:24:04,680 --> 00:24:06,720 Speaker 2: and it suggests loads of stuff and you just go, yeah, 529 00:24:06,800 --> 00:24:08,480 Speaker 2: that one, and then you go, oh, you know, what 530 00:24:08,480 --> 00:24:10,480 Speaker 2: would be really crazy would be to put like the 531 00:24:10,480 --> 00:24:13,280 Speaker 2: theme song from The Littlest Hobo on there, and then 532 00:24:13,280 --> 00:24:15,760 Speaker 2: you forget about it completely. Yeah, and then it just 533 00:24:15,880 --> 00:24:18,320 Speaker 2: pops up and you're like, what the fuck? And oh 534 00:24:18,359 --> 00:24:20,360 Speaker 2: I did put that on it. Yeah. 535 00:24:20,840 --> 00:24:22,439 Speaker 1: I had a few. Just recently. It came on and 536 00:24:22,480 --> 00:24:24,880 Speaker 1: I was like, someone's missing with my stuff. Man, it's 537 00:24:24,880 --> 00:24:26,639 Speaker 1: not fine. I go in and remove it out. I'm like, no, 538 00:24:26,800 --> 00:24:29,040 Speaker 1: it's twisted. I had a few too many drinks when 539 00:24:29,040 --> 00:24:29,840 Speaker 1: I checked that one on. 540 00:24:30,440 --> 00:24:32,720 Speaker 2: Yeah, I think that's a good playlist. 541 00:24:32,720 --> 00:24:32,880 Speaker 1: Though. 542 00:24:32,880 --> 00:24:34,640 Speaker 2: That's a good playlist. When you have that and you've 543 00:24:34,680 --> 00:24:38,360 Speaker 2: got that those little surprises that pop up, they're good. Okay, 544 00:24:38,640 --> 00:24:42,920 Speaker 2: if you could if the old competition barbecue Dolorean time 545 00:24:43,000 --> 00:24:46,280 Speaker 2: Machine pulls up outside your house and it can take 546 00:24:46,359 --> 00:24:48,600 Speaker 2: you back, and I can tell you the exact time 547 00:24:48,640 --> 00:24:50,520 Speaker 2: it will take you back to. It will take you 548 00:24:50,600 --> 00:24:57,679 Speaker 2: back to Friday night in a January twenty nineteen, on 549 00:24:57,760 --> 00:25:00,960 Speaker 2: the Friday night of your first competition, which was QMUT 550 00:25:01,080 --> 00:25:04,879 Speaker 2: because I remember, I remember it exactly being there, and 551 00:25:04,920 --> 00:25:09,000 Speaker 2: you could tell yourself one thing from the future, what 552 00:25:09,119 --> 00:25:11,840 Speaker 2: would you say to yourself, Well, for. 553 00:25:11,840 --> 00:25:14,359 Speaker 1: That night in particular, I'd probably say, look, you've probably 554 00:25:14,359 --> 00:25:17,280 Speaker 1: had enough drinks for the moment. Let's let's call that 555 00:25:17,440 --> 00:25:20,800 Speaker 1: quips now. Honestly, the amount of things that we did 556 00:25:20,840 --> 00:25:24,640 Speaker 1: wrong and yeah, it was great fun and all part 557 00:25:24,640 --> 00:25:27,240 Speaker 1: of the learning, but I probably would say to myself, 558 00:25:28,200 --> 00:25:31,639 Speaker 1: leave the booze at home, change the way you're doing everything, 559 00:25:31,680 --> 00:25:35,240 Speaker 1: get rid of the offset and start cooking hotter on drums. 560 00:25:36,080 --> 00:25:39,040 Speaker 2: That's right, you're on that massive that It was. 561 00:25:39,760 --> 00:25:42,159 Speaker 1: Huge bur and it was so heavy and everything was 562 00:25:42,200 --> 00:25:44,520 Speaker 1: in it. And then we'd had like whatever Webber tucked 563 00:25:44,520 --> 00:25:47,359 Speaker 1: in the corner that did absolutely bugger all and borrow 564 00:25:47,400 --> 00:25:49,159 Speaker 1: fire management was a pain in the ass. So we're 565 00:25:49,240 --> 00:25:50,959 Speaker 1: up all night and then there was like, oh, well, 566 00:25:50,960 --> 00:25:53,720 Speaker 1: if we're up, we may as well be drinking. It 567 00:25:53,880 --> 00:25:55,560 Speaker 1: was a bad It was a bad day that one. 568 00:25:55,640 --> 00:25:59,040 Speaker 1: Sorry Sunday was hard going, bro, and I think that 569 00:25:59,359 --> 00:26:01,119 Speaker 1: we managed to get walk in chicken. We had a 570 00:26:01,119 --> 00:26:03,080 Speaker 1: two ninety six and Chicken we got third, and that 571 00:26:03,200 --> 00:26:07,080 Speaker 1: was like hook line and sinkerme in. So and then yeah, 572 00:26:07,280 --> 00:26:09,800 Speaker 1: the pain and punishment for the hangover was just not 573 00:26:10,040 --> 00:26:12,840 Speaker 1: worth it. So we've dialed it back and massively nowadays, 574 00:26:12,960 --> 00:26:15,160 Speaker 1: and your things are a lot more serious but way 575 00:26:15,200 --> 00:26:16,280 Speaker 1: more fun in that respect. 576 00:26:16,960 --> 00:26:19,399 Speaker 2: I mean, I think everybody goes through that. They you 577 00:26:19,440 --> 00:26:22,000 Speaker 2: have that moment as a team where you either you go, 578 00:26:23,520 --> 00:26:25,320 Speaker 2: are we here to party and have a good time 579 00:26:25,400 --> 00:26:29,199 Speaker 2: and we're still that's perfectly acceptable if that's what you 580 00:26:29,280 --> 00:26:32,040 Speaker 2: decide as a team, and more power to you, or 581 00:26:32,119 --> 00:26:35,760 Speaker 2: you go, actually, we're here to compete really seriously. 582 00:26:35,880 --> 00:26:37,159 Speaker 1: So we've got the. 583 00:26:37,200 --> 00:26:39,600 Speaker 2: Drink out, we're going to be in bed early, that 584 00:26:39,680 --> 00:26:41,600 Speaker 2: kind of thing. Well, when was that one for you? 585 00:26:43,000 --> 00:26:45,520 Speaker 1: So it was it was for me. It was at CUMU. 586 00:26:46,000 --> 00:26:49,280 Speaker 1: After that, I was just like, nah, I loved what happened, 587 00:26:49,280 --> 00:26:51,240 Speaker 1: and I loved people around us, and I was just like, man, 588 00:26:51,359 --> 00:26:53,239 Speaker 1: I'm going to make something of this, Like I just 589 00:26:53,720 --> 00:26:56,119 Speaker 1: struck a chord with me. So from then I was 590 00:26:56,160 --> 00:26:57,879 Speaker 1: really good. So I think our next to it was 591 00:26:57,920 --> 00:27:01,600 Speaker 1: at meat Stock, trimmed and injected and done stuff. I 592 00:27:01,680 --> 00:27:04,359 Speaker 1: jumped in the current, went home, drove home sober, got 593 00:27:04,400 --> 00:27:07,600 Speaker 1: back here in the morning, happy as no hangover, and 594 00:27:07,640 --> 00:27:08,879 Speaker 1: I was like, yeah, this is the way to do it, 595 00:27:08,920 --> 00:27:12,359 Speaker 1: because you can always never drink after awards. Man to 596 00:27:12,440 --> 00:27:14,119 Speaker 1: be going through the day in the hot sun or 597 00:27:14,160 --> 00:27:17,680 Speaker 1: pouring rain, depending with a heavy hangover, you're missing markers. 598 00:27:17,760 --> 00:27:20,679 Speaker 1: You're not going to have a good cook bro. I mean, like, 599 00:27:20,800 --> 00:27:22,680 Speaker 1: you can always get lucky with stuff, but if I'm 600 00:27:22,680 --> 00:27:24,880 Speaker 1: sitting there feeling tired and run down and a little 601 00:27:24,920 --> 00:27:26,880 Speaker 1: bit dusty, I don't really want to eat comp barbecue. 602 00:27:26,880 --> 00:27:28,879 Speaker 1: I don't want to get off my chair, It's just 603 00:27:28,960 --> 00:27:32,040 Speaker 1: not going to go good. So for me, it was 604 00:27:32,040 --> 00:27:34,000 Speaker 1: about then. So I mean, now we will still smash 605 00:27:34,040 --> 00:27:35,720 Speaker 1: some cans and stuff, but try and stay away from 606 00:27:35,720 --> 00:27:39,119 Speaker 1: the hot bottles. They always cause bloody drama. But you know, 607 00:27:39,160 --> 00:27:42,080 Speaker 1: after awards then pay it's free game. Men. Well you know, 608 00:27:42,119 --> 00:27:44,119 Speaker 1: hopefully at that point you're sort of celebrating and it's 609 00:27:44,119 --> 00:27:46,280 Speaker 1: all good to get into it. But while you're trying 610 00:27:46,320 --> 00:27:48,240 Speaker 1: to get into stuff, and you know you're trying to 611 00:27:48,280 --> 00:27:51,640 Speaker 1: trim or get something perfect, being dusty ain't the one. 612 00:27:52,320 --> 00:27:54,280 Speaker 2: There have been a few mornings when I've seen Mike 613 00:27:54,320 --> 00:27:56,920 Speaker 2: in his brown blanket and thought, well, this could be something, 614 00:27:56,960 --> 00:27:58,719 Speaker 2: This could be somebody's day that might not be their 615 00:27:58,800 --> 00:27:59,400 Speaker 2: day today. 616 00:28:00,280 --> 00:28:02,080 Speaker 1: Don't get me wrong, bro, there's definitely been a few 617 00:28:02,080 --> 00:28:04,800 Speaker 1: times that we've sort of gone out late. You know, 618 00:28:04,840 --> 00:28:08,399 Speaker 1: we're cooking and fast. We'll just have a couple and 619 00:28:08,440 --> 00:28:09,960 Speaker 1: we will get a little bit out of a little 620 00:28:10,000 --> 00:28:14,040 Speaker 1: bit silly. But no, it's most certainly it's still a 621 00:28:14,040 --> 00:28:15,720 Speaker 1: lot better than it was that night at community. I 622 00:28:15,760 --> 00:28:18,200 Speaker 1: think the first night was three or four bottles of jack. 623 00:28:19,240 --> 00:28:22,240 Speaker 1: It was pretty loose, bro, it was pretty loose. 624 00:28:22,400 --> 00:28:26,280 Speaker 2: Yeah, yeah, Okay. So what's one thing that you potentially 625 00:28:26,320 --> 00:28:30,320 Speaker 2: would either like change or maybe would like us to 626 00:28:30,400 --> 00:28:33,680 Speaker 2: try in New Zealand competition? Barbecue? And what's one thing 627 00:28:33,760 --> 00:28:35,400 Speaker 2: you would never want to change. 628 00:28:37,280 --> 00:28:39,640 Speaker 1: One thing I'd never want to change is the people, 629 00:28:39,720 --> 00:28:42,440 Speaker 1: man Like I love the community, all of the vibes 630 00:28:42,520 --> 00:28:47,360 Speaker 1: for sure. What would I like to change? Man? Having 631 00:28:47,400 --> 00:28:49,520 Speaker 1: heaps more events in Auckland would be sick. Having a 632 00:28:49,600 --> 00:28:51,760 Speaker 1: dragon trader up and down the country is really heavy 633 00:28:51,800 --> 00:28:52,960 Speaker 1: on the on the diesel bill. 634 00:28:54,440 --> 00:28:56,360 Speaker 2: You'd think that you'd think that we would have the 635 00:28:56,360 --> 00:28:58,320 Speaker 2: most events, right, but I think we actually the least 636 00:28:58,320 --> 00:28:59,080 Speaker 2: amount of events. 637 00:29:00,040 --> 00:29:02,360 Speaker 1: Whom you we get CUMU and everything else is somewhere else. 638 00:29:02,400 --> 00:29:06,360 Speaker 1: It's a night. Yeah, but I've actually heard you guys 639 00:29:06,360 --> 00:29:07,920 Speaker 1: talking about this as well. I think it'll be good 640 00:29:07,960 --> 00:29:10,240 Speaker 1: to do. Maybe a crack here and there at the 641 00:29:10,400 --> 00:29:11,320 Speaker 1: half an hour turnings. 642 00:29:11,560 --> 00:29:13,560 Speaker 2: Yeah, I'm up for a day. 643 00:29:13,720 --> 00:29:15,680 Speaker 1: Yeah, we'll listen to the podcast the other day and 644 00:29:15,720 --> 00:29:17,720 Speaker 1: I actually started thinking I was, actually there's no reason 645 00:29:17,760 --> 00:29:20,280 Speaker 1: not to. Well, at the end of the day, it's 646 00:29:20,360 --> 00:29:23,480 Speaker 1: up to the NZBA boys, right, So I'll be doing 647 00:29:23,520 --> 00:29:25,200 Speaker 1: whatever they tell me to do, man, So like, I'm 648 00:29:25,200 --> 00:29:26,960 Speaker 1: not going to stop regardless off they tell me I've 649 00:29:26,960 --> 00:29:29,680 Speaker 1: got to use bloody pink Parsley or do some weird shit, 650 00:29:29,800 --> 00:29:32,400 Speaker 1: I'll be doing it. But yeah, I think that'll be cool. 651 00:29:32,400 --> 00:29:34,120 Speaker 1: But yeah, definitely, I don't. I don't want to change 652 00:29:34,120 --> 00:29:35,920 Speaker 1: the good vibes. Man. There's so many smiling faces and 653 00:29:36,000 --> 00:29:38,400 Speaker 1: hugs and greeting and good people. You know, I've made 654 00:29:38,440 --> 00:29:41,000 Speaker 1: so many friends, you know, lifelong friends through this stuff, 655 00:29:41,040 --> 00:29:42,960 Speaker 1: and yeah, I wouldn't change that for the world. 656 00:29:44,040 --> 00:29:48,560 Speaker 2: Absolutely. Now, this is kind of like asking the guy 657 00:29:48,600 --> 00:29:51,600 Speaker 2: that's got everything what he wants for his birthday, But 658 00:29:53,040 --> 00:29:55,680 Speaker 2: what's your current competition goal or what's going to be 659 00:29:55,760 --> 00:29:58,080 Speaker 2: your goal for next year? Now you've that you've won 660 00:29:58,880 --> 00:30:02,440 Speaker 2: meat Stock and Ozzie, you've been National champion, and you've 661 00:30:02,480 --> 00:30:05,400 Speaker 2: got like an award from every protein, Like, what's the 662 00:30:05,400 --> 00:30:06,160 Speaker 2: goal next year? 663 00:30:07,000 --> 00:30:09,240 Speaker 1: Well, and actually, funny you say that. I was actually, 664 00:30:09,280 --> 00:30:10,760 Speaker 1: like I said, I was doing that roundup and we 665 00:30:10,880 --> 00:30:13,480 Speaker 1: just cracked. I think we just cracked our twentieth perfect score. 666 00:30:13,560 --> 00:30:15,920 Speaker 1: So I was like, yeah, I really want to do 667 00:30:16,600 --> 00:30:18,280 Speaker 1: so in my mind, I know a lot of people 668 00:30:18,320 --> 00:30:19,440 Speaker 1: have asked me, you know you're going to dial it 669 00:30:19,480 --> 00:30:21,080 Speaker 1: back next year and that sort of thing if you've 670 00:30:21,080 --> 00:30:25,680 Speaker 1: taken the title, and in my mind knowing than anything else, yeah, 671 00:30:25,720 --> 00:30:28,720 Speaker 1: pretty much. In my mind, like, no one's gone back 672 00:30:28,760 --> 00:30:30,640 Speaker 1: to back, so I'd like to. I'd like to push. 673 00:30:30,680 --> 00:30:32,440 Speaker 1: We'll go hard at Coomu and Mixed Dog and see 674 00:30:32,480 --> 00:30:34,280 Speaker 1: how we go and set the season up from there. 675 00:30:35,760 --> 00:30:37,320 Speaker 1: My next big one will be to get back to 676 00:30:37,360 --> 00:30:39,440 Speaker 1: America for sure. I think we're going to start planning 677 00:30:39,440 --> 00:30:41,760 Speaker 1: for the Royal. I'd really like to get over there. 678 00:30:41,960 --> 00:30:43,920 Speaker 1: There's been a little bit of chat between myself and 679 00:30:44,960 --> 00:30:47,760 Speaker 1: Mike and Ken about doing a bit of a mission 680 00:30:47,800 --> 00:30:49,680 Speaker 1: and trying to get in for a few events, maybe 681 00:30:49,680 --> 00:30:54,120 Speaker 1: even the weekend before and stuff like that. And the 682 00:30:54,160 --> 00:30:56,120 Speaker 1: other big one, which has been a dream for a 683 00:30:56,200 --> 00:30:57,720 Speaker 1: very long time, is I want to go first and 684 00:30:57,760 --> 00:31:00,000 Speaker 1: every protein at a comp and just do a clean sweat. 685 00:31:00,440 --> 00:31:02,080 Speaker 1: I don't think it's been done. I think you came 686 00:31:02,160 --> 00:31:04,960 Speaker 1: bloody close. I think it was it three perfects. 687 00:31:05,360 --> 00:31:07,720 Speaker 2: Yeah, but they weren't all first, were they not? 688 00:31:07,880 --> 00:31:09,120 Speaker 1: Yeah? Yeah, that was. 689 00:31:11,000 --> 00:31:13,520 Speaker 2: And a third was mine, So it wouldn't have been. 690 00:31:13,560 --> 00:31:16,360 Speaker 2: It would have been if if the brisket had been perfect, 691 00:31:16,360 --> 00:31:19,040 Speaker 2: it would have been for perfects, but it wasn't because 692 00:31:19,160 --> 00:31:21,560 Speaker 2: it was third in ribs that day or second in ribs. 693 00:31:21,360 --> 00:31:25,600 Speaker 1: Or something up at was it Karen Packer's event up 694 00:31:25,600 --> 00:31:29,360 Speaker 1: at Munga Pi. We were hired first in chickens, we 695 00:31:29,640 --> 00:31:31,400 Speaker 1: lost on a count back, so got second. I think 696 00:31:31,400 --> 00:31:37,360 Speaker 1: it was first first, and ribs first in pork, and 697 00:31:37,520 --> 00:31:40,520 Speaker 1: tied first for brisket. So it was like it was 698 00:31:40,560 --> 00:31:43,040 Speaker 1: like second first, first, second or something like that, and 699 00:31:43,080 --> 00:31:45,040 Speaker 1: it was really close. And that's what that's what first 700 00:31:45,120 --> 00:31:46,840 Speaker 1: got the seed, you know, planted, and I was like 701 00:31:47,560 --> 00:31:50,160 Speaker 1: that would be a pretty massive, you know, accolade and 702 00:31:50,200 --> 00:31:52,680 Speaker 1: achievement to try and you know, clean sweeping event. 703 00:31:53,440 --> 00:31:56,040 Speaker 2: I think I've only seen it once, right, and it hasn't. 704 00:31:56,120 --> 00:31:57,920 Speaker 2: Dan Barrett's done it, and I was he once. 705 00:31:58,560 --> 00:32:01,760 Speaker 1: No, I think he got a I believe it was 706 00:32:02,520 --> 00:32:07,240 Speaker 1: three bursts and a sickond or two sickonds or something 707 00:32:07,280 --> 00:32:08,960 Speaker 1: like that, but there was one off. It wasn't a 708 00:32:08,960 --> 00:32:11,200 Speaker 1: full clean sweet we Actually we've talked about it before 709 00:32:11,240 --> 00:32:13,200 Speaker 1: as well. We're like, man, how good would that be? 710 00:32:13,480 --> 00:32:15,120 Speaker 1: Like that? That'll be amazing. 711 00:32:15,880 --> 00:32:17,360 Speaker 2: Well, that's a bit of a goal, am I start 712 00:32:17,400 --> 00:32:19,680 Speaker 2: thinking you guys as like the man City of fucking 713 00:32:19,720 --> 00:32:23,040 Speaker 2: competition barbecue. 714 00:32:24,400 --> 00:32:26,320 Speaker 1: Unfortunately, I won't be taking it easy on you, Alex. 715 00:32:26,720 --> 00:32:29,520 Speaker 2: Yeah, maybe we need to find one hundred and fifteen 716 00:32:29,560 --> 00:32:33,160 Speaker 2: instances of like some kind of corruption. 717 00:32:33,360 --> 00:32:36,520 Speaker 1: It's just how how we're built that way, Like we're 718 00:32:36,560 --> 00:32:39,360 Speaker 1: taking the kids timpin bowling, man, like I'm smashing them, 719 00:32:39,440 --> 00:32:41,880 Speaker 1: Like I'm not letting anyone win. Like there's there's no 720 00:32:42,000 --> 00:32:44,440 Speaker 1: learning in that, bro. Like life's unfair, Bro, get used 721 00:32:44,480 --> 00:32:47,360 Speaker 1: to it. Yeah, if we're doing anything, Bro, we're kicking 722 00:32:47,360 --> 00:32:50,480 Speaker 1: the balls. I'm sending it. You've got to be the best. 723 00:32:51,440 --> 00:32:53,560 Speaker 2: There we go, There we go. That's probably the way 724 00:32:53,600 --> 00:32:55,440 Speaker 2: to finish this one. Off. Isn't it going to be 725 00:32:55,480 --> 00:32:57,720 Speaker 2: the best. You've got to beat the best, and you know, 726 00:32:57,840 --> 00:32:59,760 Speaker 2: right now we can say that the cook car Teller 727 00:32:59,800 --> 00:33:02,960 Speaker 2: Death only the best in New Zealand. So well done. 728 00:33:03,000 --> 00:33:05,400 Speaker 2: Thank you for that, mate, Thank you for joining us, 729 00:33:05,400 --> 00:33:07,520 Speaker 2: Thank you for taking the time. Where can people keep 730 00:33:07,600 --> 00:33:10,840 Speaker 2: up with you guys online? Follow the journey, do all 731 00:33:10,840 --> 00:33:11,600 Speaker 2: that good stuff? 732 00:33:11,920 --> 00:33:14,880 Speaker 1: Yeah, man, so obviously you cook cartel on both Instagram 733 00:33:14,880 --> 00:33:17,160 Speaker 1: and Facebook. We've got a website up as well, cookcartail 734 00:33:17,200 --> 00:33:19,560 Speaker 1: dot co dot MZ. I think Mike set up a 735 00:33:19,600 --> 00:33:22,560 Speaker 1: TikTok at some stage, but men, I'm not into that stuff. 736 00:33:22,800 --> 00:33:25,040 Speaker 1: Instagram goes hard enough as it is. So that's all good. 737 00:33:25,680 --> 00:33:27,560 Speaker 1: And we're actually we've just put up a masterclass. I 738 00:33:27,600 --> 00:33:29,560 Speaker 1: think there's three or four seats remaining, so we're going 739 00:33:29,600 --> 00:33:32,000 Speaker 1: to start doing a little bit of fundraising and planning 740 00:33:32,000 --> 00:33:34,240 Speaker 1: for getting to the jack. That's all on the website. 741 00:33:34,360 --> 00:33:36,640 Speaker 1: We're going to start next year and teach every on 742 00:33:36,800 --> 00:33:40,400 Speaker 1: our crazy ways of doing things a bit differently, and yeah, 743 00:33:40,600 --> 00:33:41,840 Speaker 1: trying to share the barbecue. 744 00:33:41,840 --> 00:33:46,080 Speaker 2: Love brilliant, brilliant, well mate, once again, well done for 745 00:33:46,120 --> 00:33:48,280 Speaker 2: this year. Awesome, We thank you man, Thank you for 746 00:33:48,360 --> 00:33:50,160 Speaker 2: joining us on Competition Time. 747 00:33:50,720 --> 00:33:52,360 Speaker 1: Appreciate it, bro, Thank you very much and cheers for 748 00:33:52,360 --> 00:33:54,720 Speaker 1: all the listeners doing all the people that send us good, good, 749 00:33:54,720 --> 00:33:56,720 Speaker 1: positive vibes and messages and stuff. Man, it really means 750 00:33:56,720 --> 00:33:57,080 Speaker 1: a lot. 751 00:33:57,240 --> 00:33:59,840 Speaker 2: And that is it for another episode of Competition Time. 752 00:34:00,120 --> 00:34:03,400 Speaker 2: Barbecue Base guys, thank you for stopping by. Okay, you 753 00:34:03,480 --> 00:34:06,120 Speaker 2: know the drill. Make sure you hit that subscribe button 754 00:34:06,160 --> 00:34:08,720 Speaker 2: to never miss an episode, and make sure you're following 755 00:34:08,760 --> 00:34:11,880 Speaker 2: on our socials. It's barbecue based end Z on Facebook 756 00:34:11,920 --> 00:34:14,840 Speaker 2: and just Barbecue Base on Insta. If you want to 757 00:34:14,920 --> 00:34:17,920 Speaker 2: keep up with NOL, he's Meet Mafia Collective on every 758 00:34:18,000 --> 00:34:21,040 Speaker 2: social platform known to man, and you can get behind 759 00:34:21,040 --> 00:34:25,480 Speaker 2: those beefy meat curtains at Meetmafia Collective dot com delving 760 00:34:25,560 --> 00:34:28,520 Speaker 2: into the murky depths of his brain by paying a 761 00:34:28,560 --> 00:34:31,600 Speaker 2: small monthly sum and to keep up with me on 762 00:34:31,640 --> 00:34:35,440 Speaker 2: social media, It's Burnt Beginning's Barbecue on Facebook and Insta. 763 00:34:35,680 --> 00:34:38,040 Speaker 2: So come on back next time when we'll have more 764 00:34:38,080 --> 00:34:42,000 Speaker 2: great barbecue chat, tips, tricks and guests on Competition Time 765 00:35:02,000 --> 00:35:04,960 Speaker 1: About to be