1
00:00:06,720 --> 00:00:09,360
Speaker 1: Hey, it's Bill Purvis with Chicken four Barbecue and you're

2
00:00:09,360 --> 00:00:35,240
Speaker 1: listening to the Barbecue Base. Welcome back to Competition Time,

3
00:00:35,360 --> 00:00:38,159
Speaker 1: the version of barbecue Base that is one hundred percent

4
00:00:38,479 --> 00:00:42,559
Speaker 1: your competition focused. Stick around though, even if you're a

5
00:00:42,600 --> 00:00:44,600
Speaker 1: home cook, as there will be some great stuff in

6
00:00:44,680 --> 00:00:48,040
Speaker 1: here that you can take from the backyard to the

7
00:00:48,080 --> 00:00:50,640
Speaker 1: comp from the comp world. Actually sorry, I should say

8
00:00:50,920 --> 00:00:54,520
Speaker 1: to the backyard from the compworld. Competition Time is brought

9
00:00:54,520 --> 00:00:57,080
Speaker 1: to you by the excellent people at Rum and C

10
00:00:58,000 --> 00:01:03,400
Speaker 1: Hunting and Fishing, Hut Valley, Jack Daniels and iHeartRadio, So

11
00:01:03,480 --> 00:01:06,720
Speaker 1: go be awesome and support them like they support us.

12
00:01:07,040 --> 00:01:10,039
Speaker 1: And this week I'm super pumped because we're joined by

13
00:01:10,160 --> 00:01:13,720
Speaker 1: Morgan Brunswick from out the Great, a team that's been

14
00:01:13,760 --> 00:01:18,839
Speaker 1: making headlines since their first competition in both ENDSBA SCA

15
00:01:19,040 --> 00:01:21,840
Speaker 1: and now the Kids Cue's got a whole generation coming

16
00:01:21,880 --> 00:01:24,720
Speaker 1: for the rest of us now and they've just jumped

17
00:01:24,760 --> 00:01:28,240
Speaker 1: to promoting having taken over the reins of barbecue Mania,

18
00:01:28,560 --> 00:01:31,319
Speaker 1: which as we all know, is coming very soon. We

19
00:01:31,360 --> 00:01:33,920
Speaker 1: were excited, so Morgan, Welcome to Competition Time.

20
00:01:34,280 --> 00:01:38,480
Speaker 2: Heylex, thanks for heavy me honored to be jumped on

21
00:01:38,520 --> 00:01:38,800
Speaker 2: the show.

22
00:01:39,440 --> 00:01:42,600
Speaker 1: Hey, we're honored to have you with us. I'm super

23
00:01:43,040 --> 00:01:44,920
Speaker 1: keen to get into this. I think there's gonna be

24
00:01:44,959 --> 00:01:47,960
Speaker 1: some great stuff in here. But why don't you just

25
00:01:48,080 --> 00:01:52,440
Speaker 1: take a moment introduce yourself. Just tell us how the

26
00:01:52,480 --> 00:01:57,440
Speaker 1: team kind of came and you know what you've been

27
00:01:57,720 --> 00:01:59,280
Speaker 1: competing in up to this point.

28
00:02:00,640 --> 00:02:03,280
Speaker 2: Morgan on the team captain for Out the Great Barbecue.

29
00:02:04,800 --> 00:02:06,880
Speaker 2: All the team was my wife Mandy, and my two

30
00:02:06,960 --> 00:02:10,000
Speaker 2: kids from the and limb their ages ten and twelve.

31
00:02:10,000 --> 00:02:12,920
Speaker 2: And like you said, there the whole team, all of

32
00:02:13,000 --> 00:02:16,560
Speaker 2: us are in the competition, so you would do both

33
00:02:16,639 --> 00:02:20,520
Speaker 2: ends in B A, S C A kids Q. It's

34
00:02:20,560 --> 00:02:22,560
Speaker 2: basically when we can just jump and have a play.

35
00:02:23,520 --> 00:02:26,720
Speaker 1: Remind me, well, I now I've got it in my head,

36
00:02:26,760 --> 00:02:29,080
Speaker 1: but it might have been before that. I have it

37
00:02:29,120 --> 00:02:34,959
Speaker 1: in my head that your first comp was the one

38
00:02:35,200 --> 00:02:38,760
Speaker 1: at Mount Smart Stadium, which Bruce and Q's. Was that

39
00:02:38,840 --> 00:02:39,320
Speaker 1: the first comp?

40
00:02:39,440 --> 00:02:42,440
Speaker 2: Or was that before that Mandy and I had jumped

41
00:02:42,480 --> 00:02:45,880
Speaker 2: on and done the Sea and Rot on twenty twenty

42
00:02:45,919 --> 00:02:50,639
Speaker 2: two as the end of it, and then it was

43
00:02:50,720 --> 00:02:54,720
Speaker 2: Norman Jess of former team members. They jumped on, done

44
00:02:54,720 --> 00:02:57,200
Speaker 2: the Bruis and Q. So I was on it. Take

45
00:02:57,280 --> 00:02:57,680
Speaker 2: that one.

46
00:02:58,320 --> 00:03:02,000
Speaker 1: Yeah, and then you're at Smoke on the Coast I remember, yeah.

47
00:03:02,040 --> 00:03:03,560
Speaker 2: Yeah, there was a many and I for that one.

48
00:03:03,639 --> 00:03:05,279
Speaker 2: That was our first one, breaking.

49
00:03:05,040 --> 00:03:08,720
Speaker 1: Up, Yeah, which is one of my favorite competitions of

50
00:03:08,880 --> 00:03:10,480
Speaker 1: the circuit. Actually, I love that one.

51
00:03:10,680 --> 00:03:15,000
Speaker 2: Yeah, that is an epic, epic set up camp grounds.

52
00:03:15,400 --> 00:03:17,640
Speaker 2: There's a good way to have your accommodation right there,

53
00:03:18,080 --> 00:03:20,639
Speaker 2: living set up kids of running around running a mac

54
00:03:20,880 --> 00:03:21,919
Speaker 2: right on the coast.

55
00:03:21,919 --> 00:03:24,880
Speaker 1: It's cool, it's awesome. It's awesome. And and you've kind

56
00:03:24,880 --> 00:03:28,799
Speaker 1: of been I think you did quite a few last year. Hey,

57
00:03:29,120 --> 00:03:31,400
Speaker 1: this year, like have you have you missed many? I

58
00:03:31,440 --> 00:03:33,840
Speaker 1: don't seem to remember you missing too many comps?

59
00:03:34,760 --> 00:03:36,680
Speaker 2: No, only most a few last year because I worked

60
00:03:36,760 --> 00:03:38,720
Speaker 2: This year has been more flexible so been able to

61
00:03:38,800 --> 00:03:41,800
Speaker 2: make pretty much most of them.

62
00:03:42,240 --> 00:03:44,360
Speaker 1: Do you have a favorite one yet? Have you have? You?

63
00:03:44,480 --> 00:03:44,680
Speaker 2: Have you?

64
00:03:44,760 --> 00:03:47,200
Speaker 1: Kind of have you? Which ones have you really enjoyed?

65
00:03:48,160 --> 00:03:51,440
Speaker 1: Obviously outside of Barbecue, outside of Mania because you took

66
00:03:51,480 --> 00:03:52,920
Speaker 1: that one on, so obviously like that one.

67
00:03:53,120 --> 00:03:58,480
Speaker 2: Well, obviously each comp has its own good merits about it.

68
00:03:58,520 --> 00:04:01,200
Speaker 2: So your Smoke on Coasters that won in the campground,

69
00:04:01,240 --> 00:04:04,160
Speaker 2: so it's laid back, your sit up and you're there

70
00:04:04,160 --> 00:04:06,440
Speaker 2: for the whole weekend to catch up with everyone. You've

71
00:04:06,480 --> 00:04:08,920
Speaker 2: got blues and barbecues and red a roll. That's pretty

72
00:04:08,920 --> 00:04:13,400
Speaker 2: cool with the basically surrounded on blues music all day.

73
00:04:14,480 --> 00:04:17,120
Speaker 1: Yeah, that's that's That's when I leave the speaker at

74
00:04:17,120 --> 00:04:20,440
Speaker 1: home for because I'm just like, there's no point, there's

75
00:04:20,440 --> 00:04:20,919
Speaker 1: no point.

76
00:04:22,839 --> 00:04:27,599
Speaker 2: Yeah. The one down south was pretty mess up. The

77
00:04:28,320 --> 00:04:31,440
Speaker 2: bit to be meeting. There's our first time down there. Oh, yes,

78
00:04:31,520 --> 00:04:32,800
Speaker 2: that was huge.

79
00:04:32,920 --> 00:04:35,240
Speaker 1: Yeah, that's that's good fun. We actually and we just

80
00:04:35,279 --> 00:04:38,000
Speaker 1: had Glenn Manning on the show this week, so okay

81
00:04:38,960 --> 00:04:42,520
Speaker 1: the show before you sweet So that was fun. And

82
00:04:42,880 --> 00:04:47,000
Speaker 1: obviously it's a family thing for you guys because it's

83
00:04:47,040 --> 00:04:49,400
Speaker 1: both you and Mandy and then you've got you've got

84
00:04:49,400 --> 00:04:51,960
Speaker 1: the kids coming through as well. Like how has that

85
00:04:52,000 --> 00:04:55,120
Speaker 1: been having having the kids starting to sort of do

86
00:04:55,240 --> 00:04:56,960
Speaker 1: pretty well on that series as well.

87
00:04:57,160 --> 00:05:01,160
Speaker 2: Oh, it's pretty awesome. The they light up if it's time,

88
00:05:01,200 --> 00:05:04,719
Speaker 2: they get they're a ticket called up, we'll go for

89
00:05:04,720 --> 00:05:07,520
Speaker 2: a walk. So it's pretty cool they get this. I

90
00:05:07,560 --> 00:05:09,760
Speaker 2: love the practicing they do. I'll get a mess of

91
00:05:09,800 --> 00:05:11,400
Speaker 2: feet of burgers. If your time is a burger Coon

92
00:05:11,480 --> 00:05:11,920
Speaker 2: coming up.

93
00:05:13,440 --> 00:05:16,279
Speaker 1: Yeah, yeah, I think we're normally like, you know, for

94
00:05:16,320 --> 00:05:18,520
Speaker 1: three weeks beforehand. By the end of it, you just like,

95
00:05:18,640 --> 00:05:20,599
Speaker 1: I just don't want to eat this thing again? Please

96
00:05:22,200 --> 00:05:22,640
Speaker 1: can we not?

97
00:05:24,200 --> 00:05:26,520
Speaker 2: Yeah?

98
00:05:26,600 --> 00:05:29,920
Speaker 3: Rum and Cues, Meat rubs and Pitmaster sauces have been

99
00:05:29,960 --> 00:05:34,159
Speaker 3: making waves in the Australasian barbecue competition circuit and now

100
00:05:34,200 --> 00:05:38,720
Speaker 3: the entire range of award winning flavors is available to you.

101
00:05:38,760 --> 00:05:41,279
Speaker 3: Cool up your mates, grab your favorite cuts and have

102
00:05:41,400 --> 00:05:46,240
Speaker 3: the backyard barbecue of legends. Pork ribs, fried chicken, lambrecks.

103
00:05:46,400 --> 00:05:49,560
Speaker 3: They all taste better with Rum and Cue. Check out

104
00:05:49,640 --> 00:05:52,760
Speaker 3: Rum and Cues full range of rubs, sauces and seasonings

105
00:05:52,839 --> 00:05:58,279
Speaker 3: plus knockout recipes at rumenqueue dot com.

106
00:05:58,320 --> 00:06:03,320
Speaker 1: What's been your proudest achievement so far in competition barbecue

107
00:06:03,960 --> 00:06:04,520
Speaker 1: so far?

108
00:06:05,080 --> 00:06:10,120
Speaker 2: It would be Brewtown this year. That was quite a

109
00:06:10,160 --> 00:06:13,120
Speaker 2: good achievement for us. We went down there, it was

110
00:06:13,160 --> 00:06:17,039
Speaker 2: this menu and the kids running two pits and we

111
00:06:18,000 --> 00:06:21,039
Speaker 2: managed to take it Reserve brand champion will seeking overall

112
00:06:22,040 --> 00:06:24,680
Speaker 2: and another first down there was my first first placement

113
00:06:24,720 --> 00:06:26,920
Speaker 2: for brisket because I was struggling with brisket for a

114
00:06:27,000 --> 00:06:30,320
Speaker 2: while and then I managed to get the perfect three

115
00:06:30,360 --> 00:06:35,640
Speaker 2: hundred score on that one. So that comp was pretty wicked.

116
00:06:36,160 --> 00:06:40,039
Speaker 1: That's pretty awesome. I mean that's a quick that is

117
00:06:40,080 --> 00:06:43,560
Speaker 1: a quick path to a major trophy, right to get

118
00:06:43,560 --> 00:06:46,839
Speaker 1: an IGC that early in New Zealand, And you know,

119
00:06:47,040 --> 00:06:50,440
Speaker 1: I know in the States they have so many competitions.

120
00:06:50,440 --> 00:06:52,560
Speaker 1: I actually think it's kind of easier in some ways

121
00:06:52,560 --> 00:06:55,560
Speaker 1: because you have so many opportunities and you're not cooking

122
00:06:55,600 --> 00:06:58,080
Speaker 1: against the best every time, depending on where you're going,

123
00:06:58,080 --> 00:07:00,120
Speaker 1: because it might be like five competitions with the the

124
00:07:00,720 --> 00:07:02,599
Speaker 1: you know, five or six hour radius of you. But

125
00:07:02,880 --> 00:07:06,400
Speaker 1: here in New Zealand, like you know that everybody turns

126
00:07:06,480 --> 00:07:08,440
Speaker 1: up to every comp right, and you've got a cook

127
00:07:08,480 --> 00:07:10,960
Speaker 1: against the best. So for you guys to walk in

128
00:07:11,000 --> 00:07:16,360
Speaker 1: that one at an RGC level was pretty amazing. Yeah,

129
00:07:16,400 --> 00:07:19,360
Speaker 1: and tell us about the brisket then, So first place brisket.

130
00:07:19,400 --> 00:07:21,760
Speaker 1: I do remember watching I wasn't at Brewtown, but I

131
00:07:21,800 --> 00:07:23,920
Speaker 1: remember watching the thing and I was like, oh, where

132
00:07:23,960 --> 00:07:27,120
Speaker 1: these guys come from? Holy shit? Like they were walking

133
00:07:27,160 --> 00:07:29,880
Speaker 1: first in brisket? Like, how was that? How did that feel?

134
00:07:29,920 --> 00:07:32,440
Speaker 1: How did you feel that comp? That cook had gone?

135
00:07:32,960 --> 00:07:35,520
Speaker 2: The whole cook was pretty lex pretty laid back there

136
00:07:35,520 --> 00:07:38,760
Speaker 2: one it was good. Everything I laid out, which which

137
00:07:38,800 --> 00:07:41,160
Speaker 2: I like. I don't like rushing around or being on

138
00:07:41,200 --> 00:07:47,680
Speaker 2: the back foot here. Just juggling everything. Putting everything in

139
00:07:47,720 --> 00:07:52,240
Speaker 2: the two pets was a bit of a hid hit

140
00:07:52,600 --> 00:07:55,720
Speaker 2: hid game. But we got there and pulled the brisket out,

141
00:07:55,760 --> 00:07:58,120
Speaker 2: opened up, slice and all. This actually feels really good

142
00:07:58,160 --> 00:08:00,480
Speaker 2: for a change.

143
00:08:00,240 --> 00:08:02,720
Speaker 1: Right, so you kind of knew, Yeah, I thought it

144
00:08:02,760 --> 00:08:06,920
Speaker 1: was a good eye the other way around, right, run

145
00:08:06,960 --> 00:08:09,040
Speaker 1: that you think is great, and they always bombs, and

146
00:08:09,040 --> 00:08:10,880
Speaker 1: then the one that you're like, I'm not sure about that,

147
00:08:10,920 --> 00:08:12,360
Speaker 1: and then suddenly they're calling your name.

148
00:08:12,400 --> 00:08:15,840
Speaker 2: You're like, what that Yeah, there's most of our other cooks.

149
00:08:17,560 --> 00:08:21,480
Speaker 2: So this is banging in the midpeg. So this is

150
00:08:21,480 --> 00:08:26,240
Speaker 2: a bit rub rubbis speaking the top, it's quite real

151
00:08:26,280 --> 00:08:27,920
Speaker 2: healthy competition scene goes.

152
00:08:28,560 --> 00:08:30,400
Speaker 1: And that one you knew, So what what type of

153
00:08:30,400 --> 00:08:31,800
Speaker 1: brisket were you cooking for that one?

154
00:08:31,800 --> 00:08:35,000
Speaker 2: What was that when we were in an aura okay

155
00:08:35,520 --> 00:08:39,000
Speaker 2: one year? Yeah, yeah, quite tasty. There's one's a bit

156
00:08:39,040 --> 00:08:40,560
Speaker 2: more flavor on them.

157
00:08:41,040 --> 00:08:43,880
Speaker 1: Yeah, then my my brisket of choice at the moment

158
00:08:44,440 --> 00:08:46,599
Speaker 1: if you can get them. Believe there's a bit of

159
00:08:46,640 --> 00:08:50,600
Speaker 1: a shortage at the moment, so it's quite fun. Yeah. Well,

160
00:08:50,640 --> 00:08:52,440
Speaker 1: I mean that was a great competition for you guys.

161
00:08:52,480 --> 00:08:56,360
Speaker 1: I mean it took me four or four seasons i

162
00:08:56,360 --> 00:08:59,400
Speaker 1: think to get my first major and I haven't had

163
00:08:59,440 --> 00:09:02,040
Speaker 1: it again. Yeah, so I'm trying to back that up.

164
00:09:02,080 --> 00:09:04,880
Speaker 1: But so to do it within your first year is

165
00:09:04,920 --> 00:09:11,160
Speaker 1: pretty insane. It's pretty good that So, like thinking across

166
00:09:11,200 --> 00:09:14,080
Speaker 1: the you know, within the journey, has there been has

167
00:09:14,080 --> 00:09:17,520
Speaker 1: there been a really big learning moment for you? Like,

168
00:09:17,640 --> 00:09:20,360
Speaker 1: I'm quite interested here because most people we talked to

169
00:09:20,360 --> 00:09:22,440
Speaker 1: at the moment have been doing this quite a long time.

170
00:09:22,480 --> 00:09:25,840
Speaker 1: But be interesting to know from your perspective in the

171
00:09:25,960 --> 00:09:28,719
Speaker 1: shorter time. There are two years that you've been competing, Like,

172
00:09:29,200 --> 00:09:33,160
Speaker 1: what's been that moment where you've gone that's a lot.

173
00:09:33,240 --> 00:09:36,120
Speaker 1: You know, we totally learned something there and it was

174
00:09:36,200 --> 00:09:36,760
Speaker 1: a big thing.

175
00:09:38,120 --> 00:09:41,319
Speaker 2: It was way back when we started. Was getting you

176
00:09:41,360 --> 00:09:45,160
Speaker 2: pricked done early. It was just up so late, trying

177
00:09:45,160 --> 00:09:48,800
Speaker 2: to get everything really for the next day, not much

178
00:09:48,880 --> 00:09:55,079
Speaker 2: leep and you done earlier is a lot easier now

179
00:09:56,480 --> 00:10:00,360
Speaker 2: go on site most of the big stuff. Yeah. Yeah,

180
00:10:00,520 --> 00:10:02,200
Speaker 2: And it took a long time and it was the

181
00:10:02,240 --> 00:10:06,960
Speaker 2: weather was not great, the lighting was pretty pretty dim

182
00:10:07,000 --> 00:10:10,640
Speaker 2: as well. Another one was where at Mania last year

183
00:10:10,679 --> 00:10:14,000
Speaker 2: we had a there was a brisket that were cooked

184
00:10:14,080 --> 00:10:16,720
Speaker 2: up so sweet, that's all nice and ready to put

185
00:10:16,800 --> 00:10:18,880
Speaker 2: in the hot box, and then I forgot to keep

186
00:10:18,920 --> 00:10:23,240
Speaker 2: my pits hot. So it came time to getting close

187
00:10:23,280 --> 00:10:25,439
Speaker 2: to end and it's all checked this So it was

188
00:10:25,520 --> 00:10:28,080
Speaker 2: pretty tough and I looked at my pitts are it's

189
00:10:28,160 --> 00:10:31,240
Speaker 2: way too way too low. So pretty much you have

190
00:10:31,320 --> 00:10:35,600
Speaker 2: to end in brisket surfboards on that one. Tough and

191
00:10:35,679 --> 00:10:39,360
Speaker 2: right up here, yeah, listen, learn keeping pit hot.

192
00:10:40,120 --> 00:10:41,960
Speaker 1: Yeah, it's a good one, that isn't it? Like we

193
00:10:42,040 --> 00:10:45,319
Speaker 1: always have at least one pit that we know, even

194
00:10:45,360 --> 00:10:47,880
Speaker 1: if it's you know, normally, actually I like to keep

195
00:10:47,960 --> 00:10:49,920
Speaker 1: the chicken pit is normally the one I keep on

196
00:10:49,960 --> 00:10:51,760
Speaker 1: because that one's done and dusted right, it's out the

197
00:10:51,800 --> 00:10:54,280
Speaker 1: way pretty early. And I had that one on a

198
00:10:54,320 --> 00:10:56,960
Speaker 1: fan so that it's pretty easy just to leave the

199
00:10:56,960 --> 00:10:59,120
Speaker 1: fans set to two seventy five and then I know

200
00:10:59,160 --> 00:11:01,480
Speaker 1: it's sitting there and if you need to pump it up,

201
00:11:01,960 --> 00:11:04,280
Speaker 1: like it takes five minutes to pump up if you

202
00:11:04,280 --> 00:11:05,840
Speaker 1: want to get out for four hundred or something like

203
00:11:05,880 --> 00:11:08,640
Speaker 1: that really like get some heat in something fast. Yeah,

204
00:11:08,640 --> 00:11:13,360
Speaker 1: but that's that's a good one. And it always amazes

205
00:11:13,400 --> 00:11:16,160
Speaker 1: me when I walked past teams and they're prepping on

206
00:11:16,280 --> 00:11:19,200
Speaker 1: site and I'm like, oh, yeah, I'm glad I'm not

207
00:11:19,240 --> 00:11:23,960
Speaker 1: trimming right now at eleven o'clock. Oh yeah, I remember

208
00:11:24,000 --> 00:11:26,720
Speaker 1: those times and you just go, why did we do that?

209
00:11:26,920 --> 00:11:27,800
Speaker 1: What was the point?

210
00:11:28,520 --> 00:11:30,120
Speaker 2: There's a quick one to learn and how Yeah we

211
00:11:30,400 --> 00:11:31,439
Speaker 2: pricked months in the bats.

212
00:11:31,480 --> 00:11:35,760
Speaker 1: Now yeah, do you free so you're happy to freeze

213
00:11:35,800 --> 00:11:37,520
Speaker 1: stuff and put it on the freezer and then pull

214
00:11:37,559 --> 00:11:40,920
Speaker 1: it out and do you pull it out and like

215
00:11:41,080 --> 00:11:43,680
Speaker 1: the two days before and let it just defrost in

216
00:11:43,720 --> 00:11:44,959
Speaker 1: the chili or are you.

217
00:11:45,440 --> 00:11:47,960
Speaker 2: Just chuck it in the fridge? Heah yeah, pull it

218
00:11:47,960 --> 00:11:51,760
Speaker 2: out three days before and then just chucking the fridge. Yeah,

219
00:11:52,280 --> 00:11:55,480
Speaker 2: robs maybe a day. They don't take as long because

220
00:11:55,520 --> 00:11:57,760
Speaker 2: since they've frozen, I just leave them frozen in the freezer,

221
00:11:58,280 --> 00:12:00,920
Speaker 2: pull them out and then lind frost. Probably on the Thursday.

222
00:12:00,920 --> 00:12:04,199
Speaker 2: Good trim up, then revacpect them down at the butchers

223
00:12:04,240 --> 00:12:05,200
Speaker 2: and ready to go.

224
00:12:06,360 --> 00:12:09,560
Speaker 1: Yeah yeah yeah. A good backpack machine was one of

225
00:12:09,559 --> 00:12:11,760
Speaker 1: the best things I ever bought for competition. Because it

226
00:12:11,800 --> 00:12:14,480
Speaker 1: allows you to prep that stuff where in advanced back

227
00:12:14,600 --> 00:12:17,560
Speaker 1: pack it all up and then banging the freezer and

228
00:12:17,600 --> 00:12:21,000
Speaker 1: actually I letteral you put my so it's we're recording

229
00:12:21,000 --> 00:12:24,840
Speaker 1: this about two weeks out from napier. I trimmed my

230
00:12:24,840 --> 00:12:28,400
Speaker 1: brisket last night and that when in the fridge overnight,

231
00:12:28,440 --> 00:12:30,600
Speaker 1: back packed up and it went into the freezer. Today

232
00:12:30,640 --> 00:12:34,000
Speaker 1: and this weekend I intend to do about three competitions

233
00:12:34,040 --> 00:12:34,800
Speaker 1: worth of chicken.

234
00:12:37,880 --> 00:12:39,920
Speaker 2: I haven't ventured out yet and done the chicken and

235
00:12:39,920 --> 00:12:43,040
Speaker 2: the freezer normally do that on a Thursday. The contract.

236
00:12:43,440 --> 00:12:45,360
Speaker 1: I think it's fine. I've done it last few times

237
00:12:45,360 --> 00:12:48,360
Speaker 1: and it's fine. As long as you defrost it nice

238
00:12:48,360 --> 00:12:51,600
Speaker 1: and slow. It's there's no problem with it at all.

239
00:12:51,720 --> 00:12:53,840
Speaker 1: Even the skins, you know, all that kind of stuff

240
00:12:53,880 --> 00:12:54,880
Speaker 1: is absolute.

241
00:12:56,880 --> 00:12:59,000
Speaker 2: Yeah, because it takes a long time. That's probably the

242
00:12:59,000 --> 00:13:02,199
Speaker 2: worst trimming. There's the chicken fall on me anyway.

243
00:13:03,000 --> 00:13:04,920
Speaker 1: Yeah, I know. We've spoken to some of the guys

244
00:13:04,920 --> 00:13:07,160
Speaker 1: in the States who literally say at the beginning of

245
00:13:07,160 --> 00:13:12,680
Speaker 1: the season, they buy, you know, three cartoons of chicken

246
00:13:12,920 --> 00:13:18,880
Speaker 1: and spend two days doing chicken, and they'll literally freeze

247
00:13:19,160 --> 00:13:23,680
Speaker 1: like thirty comps worth of chicken and just pull out,

248
00:13:23,800 --> 00:13:25,760
Speaker 1: pull out, and they're like, Okay, we do it once

249
00:13:25,800 --> 00:13:28,040
Speaker 1: for the year and it's done. You know that kind

250
00:13:28,080 --> 00:13:31,000
Speaker 1: of thing, so it'll last, like it will totally last.

251
00:13:31,679 --> 00:13:34,080
Speaker 1: So you mentioned, you know, you had a bit of

252
00:13:34,120 --> 00:13:37,800
Speaker 1: surfboard brisket, and you've had I had a first place

253
00:13:37,880 --> 00:13:42,360
Speaker 1: brisket and probably everything in between. Is that still the

254
00:13:42,440 --> 00:13:45,080
Speaker 1: protein you're working on most or is there another one

255
00:13:45,120 --> 00:13:47,280
Speaker 1: that's really like bugging you right now?

256
00:13:47,480 --> 00:13:49,840
Speaker 2: Yeah, pork rooms at the moment a bugging me at

257
00:13:49,840 --> 00:13:53,360
Speaker 2: the moment. Let's see, it's because consistency. It's either really

258
00:13:53,360 --> 00:13:56,880
Speaker 2: good or really not good. So just splittling a few

259
00:13:56,880 --> 00:14:00,920
Speaker 2: different tips from everyone just as we go.

260
00:14:01,160 --> 00:14:06,480
Speaker 1: Really are you finding like are you going over or

261
00:14:06,559 --> 00:14:08,679
Speaker 1: under or is it both? Like are you just trying

262
00:14:08,679 --> 00:14:11,680
Speaker 1: to what's been the issue with your pork ribs.

263
00:14:12,200 --> 00:14:15,960
Speaker 2: It's been flavoring in texture. Yeah, most of the time

264
00:14:16,000 --> 00:14:19,760
Speaker 2: my flavoring would just sweat off. That was the colorful

265
00:14:19,840 --> 00:14:21,360
Speaker 2: record ribs with no flavor on it.

266
00:14:21,960 --> 00:14:24,200
Speaker 1: Yeah, in the in the wrap stage or.

267
00:14:24,240 --> 00:14:27,680
Speaker 2: In the rep stage. Yeah, yeah, sometimes it might be

268
00:14:27,680 --> 00:14:32,640
Speaker 2: a little bit too tough. But working on it, Yeah,

269
00:14:32,720 --> 00:14:33,640
Speaker 2: I found.

270
00:14:35,760 --> 00:14:37,360
Speaker 1: We used to get a bit of that, like the

271
00:14:37,440 --> 00:14:39,360
Speaker 1: rub would come off in the rap too much, and

272
00:14:39,400 --> 00:14:42,160
Speaker 1: it was because we weren't getting it set enough. And

273
00:14:42,200 --> 00:14:44,480
Speaker 1: the reason I think we weren't getting it set enough

274
00:14:45,160 --> 00:14:47,720
Speaker 1: was because we were then layering three lots of rub

275
00:14:47,760 --> 00:14:51,360
Speaker 1: on there. And yeah, it was just too much rub

276
00:14:51,400 --> 00:14:53,680
Speaker 1: and it was going cakey and it was taking ages

277
00:14:53,760 --> 00:14:56,120
Speaker 1: to bark up. And by the time if we left

278
00:14:56,160 --> 00:14:58,280
Speaker 1: it till it would set, it would be too dark

279
00:14:58,440 --> 00:15:00,600
Speaker 1: because of the sugars and that kind of stuff. So

280
00:15:01,320 --> 00:15:04,880
Speaker 1: we started We now blend all our rubs that we

281
00:15:04,920 --> 00:15:07,360
Speaker 1: want to use in advance, so it's just one layer.

282
00:15:07,720 --> 00:15:10,520
Speaker 1: Oh yeah, and we've found that, you know, you still

283
00:15:10,600 --> 00:15:13,520
Speaker 1: get all the flavors you want, but you don't get

284
00:15:13,560 --> 00:15:17,880
Speaker 1: that real thick, barkie rub. So it allows us to

285
00:15:17,920 --> 00:15:20,360
Speaker 1: set it much better. And we've been much better since then.

286
00:15:20,440 --> 00:15:22,280
Speaker 1: So it's been an interesting journey that.

287
00:15:24,080 --> 00:15:25,040
Speaker 2: Some interesting I remember.

288
00:15:25,360 --> 00:15:28,040
Speaker 1: I remember when somebody when we started, and I think

289
00:15:28,040 --> 00:15:31,400
Speaker 1: it was Heinrich who used to be beef beer barbecue,

290
00:15:31,800 --> 00:15:34,040
Speaker 1: and he always said ribs are a lottery.

291
00:15:34,640 --> 00:15:36,960
Speaker 2: Oh yes, Now.

292
00:15:38,560 --> 00:15:40,320
Speaker 1: You never know who's going to win ribs and it

293
00:15:40,320 --> 00:15:42,960
Speaker 1: could be anyone, and it's like crazy. Sometimes they hit

294
00:15:43,000 --> 00:15:45,040
Speaker 1: and sometimes they don't. It's not sure.

295
00:15:45,640 --> 00:15:47,600
Speaker 2: Yes, It's like when we're in smoking the coast on

296
00:15:47,640 --> 00:15:51,320
Speaker 2: that first year. We you do pork ribs on two days.

297
00:15:51,320 --> 00:15:53,840
Speaker 2: So the first day we had the best looking ribs.

298
00:15:54,280 --> 00:15:56,720
Speaker 2: Things look all right, this tastes pretty good, and I

299
00:15:56,720 --> 00:15:58,720
Speaker 2: think it was midpec. We ended up with maybe below

300
00:15:59,280 --> 00:16:02,120
Speaker 2: in the next next day's ribs were not as good

301
00:16:02,120 --> 00:16:05,120
Speaker 2: as the first. They were weren't cut nice. It was

302
00:16:06,280 --> 00:16:09,400
Speaker 2: half my trimming, I suppose, so they went pretty and

303
00:16:09,440 --> 00:16:13,320
Speaker 2: then yeah, I think it was Prizegiving. Was sitting there

304
00:16:13,920 --> 00:16:16,560
Speaker 2: pretty tired because it was a big weekend, and I

305
00:16:16,560 --> 00:16:19,520
Speaker 2: got to ribs and there the countdown from twenty. It

306
00:16:19,640 --> 00:16:22,880
Speaker 2: was carried on going forward the proteins. When we started

307
00:16:22,880 --> 00:16:25,840
Speaker 2: hearing our name, it's cool, wait, we've got to top twenty.

308
00:16:25,880 --> 00:16:26,920
Speaker 2: And then was the thing. It was Nick Ball and

309
00:16:26,960 --> 00:16:31,040
Speaker 2: standing next to me, walk, Hey, you've got to walk.

310
00:16:31,520 --> 00:16:37,800
Speaker 2: Where are we going on stage? Okay? And I think, yeah,

311
00:16:37,800 --> 00:16:41,040
Speaker 2: we've got second place ribs on there, and I think

312
00:16:41,600 --> 00:16:43,000
Speaker 2: I was on camp back to you guys.

313
00:16:42,880 --> 00:16:48,280
Speaker 1: On we picked up first and the because I think

314
00:16:48,320 --> 00:16:50,200
Speaker 1: Rum and Q won the first day and we won

315
00:16:50,240 --> 00:16:51,800
Speaker 1: the second or the other way around. I can't remember.

316
00:16:51,800 --> 00:16:54,840
Speaker 1: Which one it was, because but yeah, I've definitely I

317
00:16:54,840 --> 00:16:57,120
Speaker 1: think I've got Yeah, I can see that trophy from

318
00:16:57,160 --> 00:16:58,680
Speaker 1: where I am right now. It's just above me.

319
00:16:59,160 --> 00:17:01,320
Speaker 2: Yeah, yeah, to say see that, there's a lot of

320
00:17:01,360 --> 00:17:03,000
Speaker 2: a year. You're pretty right.

321
00:17:03,600 --> 00:17:06,800
Speaker 1: It is, man, And sometimes I'm I mean, we're learning

322
00:17:06,840 --> 00:17:10,520
Speaker 1: ribs all the time, right because you know we've learned

323
00:17:10,560 --> 00:17:13,000
Speaker 1: you've got to push them harder than you think. They've

324
00:17:13,000 --> 00:17:15,399
Speaker 1: got to be a bit over because then they tighten

325
00:17:15,480 --> 00:17:19,800
Speaker 1: back up and yeah, and then you're like, how far over?

326
00:17:20,040 --> 00:17:21,920
Speaker 1: Like how soft you want them? And sometimes you're like

327
00:17:22,040 --> 00:17:26,080
Speaker 1: they've tightened up enough, and and then for me, it's

328
00:17:26,359 --> 00:17:29,080
Speaker 1: the learnings that I'm still doing on that is actually

329
00:17:29,080 --> 00:17:33,040
Speaker 1: the slicing. We've a slicing, Like it's taken us a

330
00:17:33,080 --> 00:17:34,520
Speaker 1: while to get to where we want to get to

331
00:17:35,400 --> 00:17:38,760
Speaker 1: on that and changing knives and trying different ones and

332
00:17:38,800 --> 00:17:40,560
Speaker 1: all this kind of stuff to get the one that

333
00:17:40,600 --> 00:17:42,520
Speaker 1: we're going, Okay, that's the one that works properly, and

334
00:17:42,560 --> 00:17:45,560
Speaker 1: all this kind of stuff and getting it nice and

335
00:17:45,640 --> 00:17:47,440
Speaker 1: straight in the box and all that kind of thing.

336
00:17:47,600 --> 00:17:51,120
Speaker 1: So yeah, it's definitely a tricky one, is ribs. Now,

337
00:17:51,920 --> 00:17:54,040
Speaker 1: what does your guys comp set up look like like,

338
00:17:54,119 --> 00:17:57,080
Speaker 1: what do you cook on? How do you operate?

339
00:17:58,200 --> 00:18:01,360
Speaker 2: We've got a small trailer borrow for mate, so it's

340
00:18:01,560 --> 00:18:03,680
Speaker 2: the cost that we don't need to have, which is good.

341
00:18:04,400 --> 00:18:08,400
Speaker 2: We're just running at Oklahoma. Joe Marshall in a Bronco

342
00:18:08,480 --> 00:18:11,720
Speaker 2: Pro at the moment, so we'll just wait for more

343
00:18:11,720 --> 00:18:12,960
Speaker 2: funds before get another one.

344
00:18:13,320 --> 00:18:17,480
Speaker 1: So he's still only on two pets. Ye wow, that's crazy.

345
00:18:17,840 --> 00:18:19,200
Speaker 1: You're running everything on two fits.

346
00:18:19,240 --> 00:18:22,440
Speaker 2: That's yeah, with breakfast. Got to track the pies in

347
00:18:22,480 --> 00:18:23,040
Speaker 2: there in the morning.

348
00:18:25,480 --> 00:18:27,680
Speaker 1: Yeah wow, I take my hat to you on that one.

349
00:18:27,840 --> 00:18:30,360
Speaker 1: That's that's going to be some crowded stuff on that pro.

350
00:18:30,520 --> 00:18:33,560
Speaker 2: I guess, yeah, i'll pro. We just normally use on

351
00:18:33,880 --> 00:18:35,840
Speaker 2: for the ribs, so I start the pork on it,

352
00:18:36,320 --> 00:18:38,399
Speaker 2: put the brisket on the marshall and then blend everything

353
00:18:38,400 --> 00:18:41,560
Speaker 2: in the marshall and track the ribs in the in

354
00:18:41,680 --> 00:18:42,000
Speaker 2: the pro.

355
00:18:42,680 --> 00:18:47,360
Speaker 1: Yeah wow, that's that's cool. And then you're cooking out

356
00:18:47,359 --> 00:18:48,439
Speaker 1: of a gazebo and all that.

357
00:18:48,480 --> 00:18:51,440
Speaker 2: Yeah gazebo yep. Yeah, we run it, try and run

358
00:18:51,440 --> 00:18:54,920
Speaker 2: it quite minimal so it's not so clatted and we'd

359
00:18:54,920 --> 00:18:56,880
Speaker 2: like to be in self sufficient, so we check a

360
00:18:56,920 --> 00:18:59,800
Speaker 2: little wash station in there as well, shoes, a little

361
00:18:59,800 --> 00:19:04,000
Speaker 2: bar and put the water and geestro tray. Yeah, and

362
00:19:04,000 --> 00:19:06,600
Speaker 2: that stuff as we go just makes it twenty times easier.

363
00:19:07,119 --> 00:19:10,119
Speaker 1: Yeah. Yeah, Now we've kind of talked about this a

364
00:19:10,160 --> 00:19:12,480
Speaker 1: little bit already, haven't we, but with the trim stuff.

365
00:19:12,480 --> 00:19:15,960
Speaker 1: But do you have a set routine running into a

366
00:19:16,040 --> 00:19:18,360
Speaker 1: comp or does it change? Like have you got are

367
00:19:18,359 --> 00:19:21,560
Speaker 1: you really rigid going I'm going to do? Yeah, all

368
00:19:21,560 --> 00:19:24,320
Speaker 1: my sources go on this day and my injections go

369
00:19:24,440 --> 00:19:26,520
Speaker 1: here and everything like that. I know you do it

370
00:19:26,560 --> 00:19:29,080
Speaker 1: in advance, but what's your routine?

371
00:19:31,560 --> 00:19:34,479
Speaker 2: Probably a week out with start doing sauces and whatnot

372
00:19:34,480 --> 00:19:41,600
Speaker 2: and putting everything together, and the tor chest injections will

373
00:19:41,600 --> 00:19:45,440
Speaker 2: do the morning of before we hit off. So my

374
00:19:45,560 --> 00:19:49,760
Speaker 2: morning routine for that day is just put in the

375
00:19:49,800 --> 00:19:53,640
Speaker 2: injitions together, put the meat in the the cold box,

376
00:19:53,720 --> 00:19:57,240
Speaker 2: and tie everything down the where we go. That's pretty

377
00:19:57,320 --> 00:19:59,200
Speaker 2: much all that meet's done.

378
00:19:59,240 --> 00:20:03,960
Speaker 1: Really, Yeah, and probably frozen and then defrosting as.

379
00:20:03,920 --> 00:20:04,919
Speaker 2: Well, righty, frosting.

380
00:20:05,080 --> 00:20:07,520
Speaker 1: You guys are pretty organized on the meat side of things.

381
00:20:07,960 --> 00:20:12,560
Speaker 2: Yeah. Yeah, I'll give the barbecues clean up, so I've

382
00:20:12,560 --> 00:20:13,960
Speaker 2: got to go to work. I'll probably do it before

383
00:20:13,960 --> 00:20:17,199
Speaker 2: I go for my two weeks. So I think I

384
00:20:17,200 --> 00:20:19,920
Speaker 2: saw a post on Facebook probably about six months ago,

385
00:20:20,400 --> 00:20:23,480
Speaker 2: there was a Nikita I was talking about Scott from

386
00:20:23,880 --> 00:20:27,880
Speaker 2: Cabin Addiction. How we plugged the hot water tip into

387
00:20:27,920 --> 00:20:33,240
Speaker 2: the water blasts. What what majures gable to go? And

388
00:20:33,280 --> 00:20:35,600
Speaker 2: the holy made a hell of a difference. No idea

389
00:20:35,600 --> 00:20:37,119
Speaker 2: if it's good for the water blasts or not. But

390
00:20:37,400 --> 00:20:41,840
Speaker 2: so far, so good, So far, so good. That's what

391
00:20:41,880 --> 00:20:42,919
Speaker 2: I a a week.

392
00:20:42,840 --> 00:20:48,359
Speaker 1: Yet I haven't tried that yet. I'm I'm notoriously anal

393
00:20:48,440 --> 00:20:52,800
Speaker 1: on cleaning the grills. The greats will get a full

394
00:20:52,960 --> 00:20:56,879
Speaker 1: wash after every single cook. But yeah, the pit's a

395
00:20:56,960 --> 00:21:03,320
Speaker 1: little bit a little bit less now who is responsible

396
00:21:03,359 --> 00:21:05,840
Speaker 1: for what? Or do you do all the prep or

397
00:21:06,320 --> 00:21:07,919
Speaker 1: do you hand off the chicken?

398
00:21:08,760 --> 00:21:12,760
Speaker 2: Yes, chicken has gone. I helped with the prep, but

399
00:21:13,040 --> 00:21:16,960
Speaker 2: cooking wise, Mandy is all over it. She's been doing well,

400
00:21:17,119 --> 00:21:19,719
Speaker 2: getting stronger and stronger each time. So I think our

401
00:21:19,760 --> 00:21:21,439
Speaker 2: last comp and King of the Mountain, she ended up

402
00:21:21,440 --> 00:21:25,119
Speaker 2: with the three hundred score three hundred, so she was

403
00:21:25,160 --> 00:21:27,159
Speaker 2: aiming for that this year. So she's got one of

404
00:21:27,160 --> 00:21:28,480
Speaker 2: her goals, which was cool.

405
00:21:29,000 --> 00:21:31,120
Speaker 1: And does she trim as well, or do you still

406
00:21:31,160 --> 00:21:32,720
Speaker 1: have it?

407
00:21:33,880 --> 00:21:34,200
Speaker 2: She does?

408
00:21:34,560 --> 00:21:35,520
Speaker 1: She does supervise.

409
00:21:36,320 --> 00:21:39,600
Speaker 2: Oh no, I do. She does the skins too rough.

410
00:21:40,280 --> 00:21:43,199
Speaker 1: Yeah yeah. Do you do all the other all the

411
00:21:43,240 --> 00:21:46,520
Speaker 1: other prep or do you equally between you the prep?

412
00:21:46,800 --> 00:21:47,520
Speaker 2: That's easy enough?

413
00:21:48,440 --> 00:21:51,600
Speaker 1: Yeah? Yeah, I like it. Huh do you do you

414
00:21:51,680 --> 00:21:52,119
Speaker 1: enjoy it?

415
00:21:52,240 --> 00:21:57,440
Speaker 2: I enjoy it sometimes chickens along sucking a saw back,

416
00:21:57,480 --> 00:22:00,400
Speaker 2: but yeah, no, I do enjoy the ones.

417
00:22:01,240 --> 00:22:05,600
Speaker 1: I just find it super like therapeutic. I just go

418
00:22:05,680 --> 00:22:09,199
Speaker 1: into a little zone and I'm super happy trimming and

419
00:22:09,240 --> 00:22:11,960
Speaker 1: making sources and mixing rubs and all this kind of stuff,

420
00:22:12,000 --> 00:22:14,800
Speaker 1: and I'm just like, oh, it's just a little happy place.

421
00:22:14,840 --> 00:22:17,960
Speaker 1: Pop a movie on, just kind of like get going.

422
00:22:18,040 --> 00:22:21,720
Speaker 1: I love it. I love it. So you're pretty organized.

423
00:22:23,760 --> 00:22:29,320
Speaker 1: Do you have any competition, rituals or superstitions that you

424
00:22:29,520 --> 00:22:30,240
Speaker 1: have to have?

425
00:22:35,200 --> 00:22:39,800
Speaker 2: Not so much superstitions. I do run an spreadsheet, got

426
00:22:39,800 --> 00:22:41,240
Speaker 2: to have that sort of If I don't have that,

427
00:22:41,280 --> 00:22:41,960
Speaker 2: I'll be screwed.

428
00:22:42,840 --> 00:22:43,080
Speaker 1: Yeah.

429
00:22:43,280 --> 00:22:45,800
Speaker 2: My memory is shot. I don't know what's going on.

430
00:22:45,840 --> 00:22:47,160
Speaker 2: So if I have got a put paper in front

431
00:22:47,200 --> 00:22:49,680
Speaker 2: of me, I'm happy. So that's got to be done.

432
00:22:50,359 --> 00:22:52,960
Speaker 2: I've already done one for Jack. This two weeks away

433
00:22:53,440 --> 00:22:57,000
Speaker 2: and I'll have one done for mania shortly. It's just

434
00:22:57,040 --> 00:23:01,760
Speaker 2: quite easy. Well, we started doing comps as deciphered dejecting

435
00:23:01,800 --> 00:23:05,720
Speaker 2: your shot as this alone with expisso Martini does to

436
00:23:05,720 --> 00:23:06,560
Speaker 2: wake up for the day.

437
00:23:08,359 --> 00:23:11,000
Speaker 1: Wow, So you're coming and doing a shot and then

438
00:23:11,000 --> 00:23:14,919
Speaker 1: you're going back for an espresso. Mart we might start

439
00:23:14,920 --> 00:23:19,000
Speaker 1: giving you double shots then keep keep you going. Well,

440
00:23:19,040 --> 00:23:21,040
Speaker 1: that that's just that sounds like a bit of a

441
00:23:21,040 --> 00:23:28,040
Speaker 1: superstition to me. If you know anything tradition now, tradition superstition,

442
00:23:28,480 --> 00:23:32,679
Speaker 1: I won't be up. Are there any do you have

443
00:23:32,680 --> 00:23:36,040
Speaker 1: any mascots, any lucky socks, anything like that that you

444
00:23:36,080 --> 00:23:41,640
Speaker 1: that you use or it's all just turn and turn

445
00:23:41,720 --> 00:23:46,119
Speaker 1: it up and right, Well, I can't. We can't like

446
00:23:46,320 --> 00:23:49,760
Speaker 1: scufpy you by stealing like the Lucky the Lucky Pig

447
00:23:49,840 --> 00:23:54,000
Speaker 1: or anything like that. That's kind of annoying. So if

448
00:23:54,040 --> 00:23:58,080
Speaker 1: you could go back, and it's not actually that far,

449
00:23:58,160 --> 00:24:01,840
Speaker 1: it's not as far as speaks. If you could go back,

450
00:24:02,160 --> 00:24:06,800
Speaker 1: get the old Dolorean out and find competition number one

451
00:24:06,920 --> 00:24:11,639
Speaker 1: Morgan as competition now Morgan, and give yourself a piece

452
00:24:11,680 --> 00:24:15,800
Speaker 1: of advice, knowing what you know. Now, what advice would

453
00:24:15,800 --> 00:24:18,240
Speaker 1: you give your competition.

454
00:24:18,320 --> 00:24:25,720
Speaker 2: Oneself was talking about getting the PRIP done sooner. Probably

455
00:24:25,720 --> 00:24:28,359
Speaker 2: write more down. There's so many everyone's so awesome on

456
00:24:28,400 --> 00:24:30,960
Speaker 2: the scene, they'd give you so much advice. You give

457
00:24:31,080 --> 00:24:34,639
Speaker 2: so much tups. I've probably forgotten half of them, so

458
00:24:34,760 --> 00:24:35,880
Speaker 2: probably writes some more down.

459
00:24:37,760 --> 00:24:41,320
Speaker 1: It's not a bad one to be honest. I wrote

460
00:24:41,359 --> 00:24:43,480
Speaker 1: loads of stuff down when we first started. Now I've

461
00:24:43,480 --> 00:24:47,440
Speaker 1: probably forgotten more than I've forgotten more than I've learned. Again,

462
00:24:47,520 --> 00:24:50,600
Speaker 1: I probably need to start doing it again. But I mean,

463
00:24:50,680 --> 00:24:52,440
Speaker 1: I'm the same as you. I'm a big note taker

464
00:24:52,480 --> 00:24:54,320
Speaker 1: on my phone and stuff like that. Like when we

465
00:24:54,359 --> 00:24:58,240
Speaker 1: do practice cooks, we'll keep a tally of everything we've

466
00:24:58,240 --> 00:25:01,600
Speaker 1: done and how it went, and then that always goes

467
00:25:01,640 --> 00:25:04,679
Speaker 1: into the into the schedule that we run, the Excel

468
00:25:04,760 --> 00:25:07,600
Speaker 1: sheet kind of stuff that we do. And now I'm

469
00:25:07,640 --> 00:25:09,719
Speaker 1: in that great position where you know, I've got like

470
00:25:09,960 --> 00:25:12,280
Speaker 1: three or four years worth of Excel sheets that I

471
00:25:12,320 --> 00:25:15,280
Speaker 1: can go back for any competition and go, right, what

472
00:25:15,400 --> 00:25:19,200
Speaker 1: did we do there that worked? Bring that timeline over

473
00:25:19,240 --> 00:25:22,240
Speaker 1: to this one. Yeah that didn't work. Get rid of

474
00:25:22,240 --> 00:25:22,880
Speaker 1: that timeline.

475
00:25:23,200 --> 00:25:24,639
Speaker 2: Yeah, it's a good one. They want. You don't want

476
00:25:24,640 --> 00:25:26,199
Speaker 2: to get mandy to write down all the times that

477
00:25:26,280 --> 00:25:28,719
Speaker 2: things happen on the day, and then you can refine

478
00:25:28,720 --> 00:25:32,240
Speaker 2: your run sheet. So our run sheet is completely different

479
00:25:32,280 --> 00:25:36,159
Speaker 2: to what was at the start. So yeah, I.

480
00:25:37,640 --> 00:25:40,679
Speaker 1: Find that on each competition sheet, I just put in

481
00:25:40,840 --> 00:25:43,119
Speaker 1: whatever the hand in times are. Put the hand in

482
00:25:43,200 --> 00:25:48,719
Speaker 1: times in, and then I'll literally copy and paste timelines

483
00:25:48,760 --> 00:25:52,320
Speaker 1: that have won were done well into that sheet. And

484
00:25:52,359 --> 00:25:54,080
Speaker 1: as long as you put it on the you know

485
00:25:54,200 --> 00:25:58,359
Speaker 1: the end on, you match the end up, it's then yeah,

486
00:25:58,480 --> 00:26:01,040
Speaker 1: set for you. Right. So then okay, well, now I

487
00:26:01,080 --> 00:26:02,399
Speaker 1: know what time I have to start that and what

488
00:26:02,520 --> 00:26:04,480
Speaker 1: time that has start and what time thats start, and

489
00:26:04,520 --> 00:26:07,160
Speaker 1: I know that it's usually the last one because I've

490
00:26:07,800 --> 00:26:09,960
Speaker 1: tinker a little bit or gone on either Chicken needed

491
00:26:10,000 --> 00:26:13,000
Speaker 1: to go on fifteen minutes later or something like that.

492
00:26:14,200 --> 00:26:19,600
Speaker 1: And then it's through. What is one thing that you

493
00:26:19,920 --> 00:26:24,040
Speaker 1: change and one thing that you never want to change

494
00:26:24,520 --> 00:26:26,159
Speaker 1: about competition barbecue?

495
00:26:27,359 --> 00:26:30,200
Speaker 2: Yeah, yeah, I'm not too sure what I would change.

496
00:26:31,800 --> 00:26:35,399
Speaker 2: What I'd never would see changes. The people in the

497
00:26:35,400 --> 00:26:39,480
Speaker 2: whole scene. Everyone's extremely helpful and generous, and the family

498
00:26:39,600 --> 00:26:44,080
Speaker 2: vivers pretty cool. It's pretty cool. All the kids will

499
00:26:44,119 --> 00:26:49,000
Speaker 2: run away do their own thing, you be little critters. Basically,

500
00:26:49,200 --> 00:26:52,760
Speaker 2: I think it was a big from Gilmore's just she's

501
00:26:52,760 --> 00:26:56,280
Speaker 2: just descrubbing all those comprets. It's a little nickname Compres,

502
00:26:57,240 --> 00:26:58,159
Speaker 2: which is quite fitting.

503
00:26:59,040 --> 00:27:00,639
Speaker 1: I think there's a few in there, are they Are

504
00:27:00,640 --> 00:27:04,520
Speaker 1: they particularly mates with any other team in particular?

505
00:27:07,320 --> 00:27:09,560
Speaker 2: Yeah, they mingled with pretty much all of them. It's

506
00:27:10,800 --> 00:27:12,879
Speaker 2: it's the regulars, like the Roman Cue kids.

507
00:27:13,440 --> 00:27:16,960
Speaker 1: The I think Zach from Roman Cure is a little

508
00:27:17,040 --> 00:27:20,040
Speaker 1: ringleader of that. Oh yeah, that crew. I think he

509
00:27:21,400 --> 00:27:24,320
Speaker 1: you know, the apple did not fall far from the

510
00:27:24,400 --> 00:27:27,720
Speaker 1: tree with young Zach, and I believe he leads them

511
00:27:27,760 --> 00:27:28,800
Speaker 1: astray regularly.

512
00:27:29,640 --> 00:27:32,720
Speaker 2: Oh that's the one that's good.

513
00:27:34,160 --> 00:27:37,520
Speaker 1: But I mean the people is definitely right, I think yeah.

514
00:27:37,640 --> 00:27:41,040
Speaker 1: And you know, I'm with you because my daughter Phoebe

515
00:27:41,440 --> 00:27:43,680
Speaker 1: comes to a lot of the competitions and whether there's

516
00:27:43,760 --> 00:27:45,960
Speaker 1: Kids Qure or sometimes she does the s c A

517
00:27:46,200 --> 00:27:51,159
Speaker 1: and and she's a Parsley box maker. That's what she

518
00:27:51,240 --> 00:27:53,879
Speaker 1: loves to do as well. She's helped out in loads

519
00:27:53,880 --> 00:27:57,040
Speaker 1: of places, but she really enjoys coming down and being

520
00:27:57,080 --> 00:27:59,600
Speaker 1: part of it. And that family atmosphere really is something

521
00:27:59,640 --> 00:28:02,480
Speaker 1: that the n ZBA has done really well. And New

522
00:28:02,600 --> 00:28:04,760
Speaker 1: Zealand as a whole I think has done really well

523
00:28:05,520 --> 00:28:08,840
Speaker 1: in that sense, so definitely would never want to change that.

524
00:28:08,920 --> 00:28:12,800
Speaker 1: I agree with you there. And what is uh, what

525
00:28:12,960 --> 00:28:17,200
Speaker 1: is the current competition goal for you guys, Like, what's

526
00:28:17,240 --> 00:28:20,680
Speaker 1: the thing that you've got that you're trying to tick off?

527
00:28:22,200 --> 00:28:23,880
Speaker 2: I think got a few things in the top teen,

528
00:28:24,000 --> 00:28:28,240
Speaker 2: So if we could stay there, they'll be they'll be phenomenal. Yeah,

529
00:28:28,680 --> 00:28:32,000
Speaker 2: been so younger, gain in the game and having some

530
00:28:32,320 --> 00:28:36,920
Speaker 2: proteins or even the overall results and top teen that'll

531
00:28:36,960 --> 00:28:37,880
Speaker 2: be for be sick.

532
00:28:39,160 --> 00:28:41,200
Speaker 1: So here's a question. Here's an extra question that we

533
00:28:41,280 --> 00:28:43,360
Speaker 1: haven't put on the list, but you know, this is

534
00:28:43,400 --> 00:28:46,520
Speaker 1: something I've found chats with my little group of you know,

535
00:28:46,560 --> 00:28:49,440
Speaker 1: in our in our kind of group of teams, so

536
00:28:49,480 --> 00:28:52,800
Speaker 1: that we always have this conversation. Do you think it

537
00:28:52,920 --> 00:28:59,280
Speaker 1: is better to have an incredibly consistent day that sees

538
00:28:59,360 --> 00:29:05,680
Speaker 1: you with no top threes but all but solid top

539
00:29:05,720 --> 00:29:09,560
Speaker 1: tens and a top ten finish overall, or would you

540
00:29:09,720 --> 00:29:12,320
Speaker 1: rather bomb three things and win the fourth.

541
00:29:15,360 --> 00:29:19,880
Speaker 2: We've been doing the later one. Everything you will always

542
00:29:19,920 --> 00:29:23,960
Speaker 2: always get one decent decent resulting in two or three

543
00:29:24,200 --> 00:29:27,840
Speaker 2: not so good, So be good to have consistency over everything.

544
00:29:27,880 --> 00:29:31,320
Speaker 2: I'm a top ten. Yeah, it consisting, it'll be good.

545
00:29:32,160 --> 00:29:35,080
Speaker 1: Yeah. See I thought that, and then King of the

546
00:29:35,120 --> 00:29:40,600
Speaker 1: Mountain had I top ten everything and we finished seventh.

547
00:29:41,280 --> 00:29:45,080
Speaker 1: Oh so I didn't get any like, you know, no

548
00:29:45,200 --> 00:29:47,920
Speaker 1: big trophies, and I love getting a big trophy. Yeah,

549
00:29:48,000 --> 00:29:51,080
Speaker 1: And I was like, this is actually good for my

550
00:29:51,240 --> 00:29:53,840
Speaker 1: overall and it's good for my points and all this

551
00:29:53,960 --> 00:29:58,560
Speaker 1: kind of stuff. But do you know what I kind

552
00:29:58,560 --> 00:30:02,720
Speaker 1: of was like, I'd rather on three things and really

553
00:30:03,360 --> 00:30:08,200
Speaker 1: one it's great big war. It's a really interesting little dynamic.

554
00:30:08,400 --> 00:30:10,320
Speaker 2: Well, I suppose it will give you some good points

555
00:30:10,440 --> 00:30:12,440
Speaker 2: doing it on one protein at a time. If you

556
00:30:12,480 --> 00:30:14,000
Speaker 2: get to do more than one, confer it.

557
00:30:15,160 --> 00:30:17,600
Speaker 1: Does in the protein ones, but then you know the

558
00:30:17,760 --> 00:30:21,800
Speaker 1: overall scores, yeah, you won't do because you'll be down

559
00:30:21,840 --> 00:30:24,400
Speaker 1: the pack and all those kind of things. So it's

560
00:30:24,400 --> 00:30:26,400
Speaker 1: a bit of an I mean, it's a nice conundrum

561
00:30:26,400 --> 00:30:29,240
Speaker 1: to have, right, You're either doing consistent or you're winning

562
00:30:29,280 --> 00:30:30,760
Speaker 1: a trove film. And I think that's a pretty good

563
00:30:30,760 --> 00:30:31,320
Speaker 1: spot to be it.

564
00:30:32,000 --> 00:30:36,000
Speaker 2: Yeah, another one of my goals, one of another one

565
00:30:36,000 --> 00:30:39,600
Speaker 2: of my goals is for the sea. Me and Mandy

566
00:30:39,600 --> 00:30:45,240
Speaker 2: walked into the King of the Mountain tied since I've

567
00:30:45,240 --> 00:30:48,800
Speaker 2: been an individual. Cook, I just want to beat it.

568
00:30:50,000 --> 00:30:53,200
Speaker 2: It's going to come out on top. She's been nailing

569
00:30:53,240 --> 00:30:55,160
Speaker 2: me last year and the start of the year, so

570
00:30:55,640 --> 00:30:57,960
Speaker 2: we just ended up being tired. So I think I've

571
00:30:58,000 --> 00:31:04,200
Speaker 2: managed to get two points ahead after a little bit, a.

572
00:31:04,240 --> 00:31:09,000
Speaker 1: Little bit of niggel in the Brunswick House between the.

573
00:31:09,400 --> 00:31:10,880
Speaker 2: You've got to have some stomping right.

574
00:31:11,520 --> 00:31:14,040
Speaker 1: Now the river. You've got your golden ticket?

575
00:31:15,160 --> 00:31:17,280
Speaker 2: Yes, mainly got both last year and I got the

576
00:31:17,320 --> 00:31:18,640
Speaker 2: ancillary last year.

577
00:31:19,200 --> 00:31:23,080
Speaker 1: Right. Would you would you go? If you both got

578
00:31:23,080 --> 00:31:26,240
Speaker 1: your tickets? Would you get to Texas? Do you think.

579
00:31:27,800 --> 00:31:29,360
Speaker 2: With work being consistent? Yeah?

580
00:31:30,400 --> 00:31:33,960
Speaker 1: Yeah, it's a big ask. Right, It's not cheap. It's

581
00:31:34,000 --> 00:31:36,360
Speaker 1: not cheap to get there, it's not cheap when you

582
00:31:36,360 --> 00:31:39,080
Speaker 1: get there. I was talking to Steven Cook the other day,

583
00:31:39,160 --> 00:31:40,920
Speaker 1: who is you know, they're obviously prepping to go to

584
00:31:40,960 --> 00:31:44,080
Speaker 1: the jack, and he was telling me that it's nearly

585
00:31:44,200 --> 00:31:47,520
Speaker 1: two to one for the dollar at the moment, which

586
00:31:48,680 --> 00:31:52,880
Speaker 1: lumps a huge amount of cost to get there, but

587
00:31:53,360 --> 00:31:55,720
Speaker 1: you know they're in the jack, so they're going, Yeah,

588
00:31:55,720 --> 00:31:59,239
Speaker 1: they're going to do it. Certainly, I think it's been

589
00:31:59,280 --> 00:32:03,520
Speaker 1: cheaper and other with our extrage right, So that's definitely

590
00:32:03,520 --> 00:32:08,280
Speaker 1: an area of going well. We've made it through. We've

591
00:32:08,280 --> 00:32:10,080
Speaker 1: made it through. I think we found out a few

592
00:32:10,080 --> 00:32:14,080
Speaker 1: little things about you along the way, and we're obviously

593
00:32:14,320 --> 00:32:16,520
Speaker 1: keen to see how you go and the rest of

594
00:32:16,600 --> 00:32:19,920
Speaker 1: the rest of this year. I'm going to say, hopefully

595
00:32:19,920 --> 00:32:22,440
Speaker 1: not too well. Hopefully I'm above you, because I'm pretty

596
00:32:22,480 --> 00:32:24,880
Speaker 1: sure you're above me at the moment. I'd like to

597
00:32:24,920 --> 00:32:27,320
Speaker 1: climb back above. So if you could just have some

598
00:32:27,360 --> 00:32:33,560
Speaker 1: bad ones, that'd be great for me personally. I will

599
00:32:33,600 --> 00:32:35,880
Speaker 1: wish you all the best for this weekend, to both

600
00:32:35,880 --> 00:32:38,640
Speaker 1: of you for the SCA at the Auckland Home Show,

601
00:32:40,000 --> 00:32:43,360
Speaker 1: which by the time this show comes out everybody will

602
00:32:43,480 --> 00:32:49,480
Speaker 1: know and we will see you next in Napier the

603
00:32:49,840 --> 00:32:52,959
Speaker 1: West Shore in and I'm very much looking forward to

604
00:32:52,960 --> 00:32:55,760
Speaker 1: that and seeing how you go, so I'll wish you

605
00:32:55,800 --> 00:32:57,680
Speaker 1: all the luck for that one as well. Morgan, thanks

606
00:32:57,720 --> 00:33:01,080
Speaker 1: for joining us tonight and coming on the show. It's

607
00:33:01,080 --> 00:33:02,160
Speaker 1: been great to have you here.

608
00:33:02,640 --> 00:33:05,120
Speaker 2: Thanks for having even it is really humbling to be

609
00:33:05,320 --> 00:33:06,040
Speaker 2: invited over.

610
00:33:07,280 --> 00:33:09,160
Speaker 1: No need to be humble, no need to be humble.

611
00:33:09,200 --> 00:33:11,600
Speaker 1: It's been great to have you and guys, that's it

612
00:33:11,680 --> 00:33:15,480
Speaker 1: for another episode of Competition Time. I hope you've enjoyed it.

613
00:33:15,560 --> 00:33:18,480
Speaker 1: If you have, this has been Barbecue Based Competition Time.

614
00:33:18,840 --> 00:33:21,560
Speaker 1: If you have not, this has been any other podcast

615
00:33:21,600 --> 00:33:23,880
Speaker 1: that you might be able to name that's not us.

616
00:33:25,080 --> 00:33:27,480
Speaker 1: We hope you're going to join us again. We've got

617
00:33:27,520 --> 00:33:31,840
Speaker 1: a full show coming next week and then we'll have

618
00:33:31,880 --> 00:33:35,160
Speaker 1: another Competition Time in two weeks time. So thank you

619
00:33:35,280 --> 00:33:38,480
Speaker 1: very much and we will see you next time on

620
00:33:38,880 --> 00:33:40,600
Speaker 1: Barbecue Based Competition Time.

621
00:34:03,240 --> 00:34:03,560
Speaker 3: To be