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

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Speaker 1: to Barbecue.

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Speaker 2: Bas Hello, Welcome back to Barbecue Makes the podcast for

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

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Speaker 2: I'm Alex Lawson, captain of the illustrious Beginning's Barbecue team,

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Speaker 2: and your esteemed host and as ever, joined by my

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Speaker 2: trustee co host. Some of you may have been following

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Speaker 2: the US election recently and heard some spurious claims that

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Speaker 2: migrants in small Ohio towns are eating the dogs, they're

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Speaker 2: eating the cats, they're eating the pets. Were not my

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Speaker 2: trustee co host. He may be a migrant as am I,

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Speaker 2: but he's eating ribbi, pork, cribs, beef, cheeks, brisket, lamb legs,

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Speaker 2: chickens and everything else he can lay his hands on

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Speaker 2: at our favorite butcher's and get them on the grill. Yes,

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Speaker 2: it's barbecue Jesus himself. Noel hassepla darkis Noel? How's it going, mate?

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Speaker 3: I'm very well, thank you? How are you?

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Speaker 2: I'm good. I hope you're not eating any pets out there.

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Speaker 3: Definitely staying in the sort of you know, widely accepted lane.

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Speaker 2: It's good to know if it was happening, it would

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Speaker 2: be crazy. I thought, it's not. It's the rantings of

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Speaker 2: a lunatic. There you go, Hey, I want to tell

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Speaker 2: you that this episode of Barbecue Bass is brought to

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Speaker 2: you by the legendary New Zealanders at Jack Daniels. iHeartRadio,

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Speaker 2: rum and cue and hunting and fishing Hut Valley. So

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Speaker 2: go by their wares, listen to their shows, visit their stores,

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Speaker 2: and do everything to support everyone who supports us. And

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Speaker 2: later on we're taking a slightly shorter trip than usual

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Speaker 2: across town, just visiting with the owner of one of

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Speaker 2: the most successful barbecue store, franchise chains whatever you want

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Speaker 2: to call it in New Zealand and as I discovered,

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Speaker 2: he's the grandfather of New Zealand barbecue. Mister Chris George

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Speaker 2: from Barbecues and More will be stopping by later and

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Speaker 2: it's a great chat as well, and he sees more

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Speaker 2: of the barbecue scene here in New Zealand for most

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Speaker 2: than most, So stick around for that. But before we

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Speaker 2: go there, No, what has been hitting your grills?

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Speaker 3: Well, man, I've been pretty quiet on socials recently because

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Speaker 3: my mum and dad arrived about three and a half

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Speaker 3: weeks ago from the UK, which has been awesome. So

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Speaker 3: I've got a lot of pictures that I need to

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Speaker 3: start posting. But basically, my dad, I guess all of

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Speaker 3: this happened after the last time I saw him, right,

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Speaker 3: So the whole meat mafia thing and barbecue obsession kind

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Speaker 3: of happened after the last time I saw him in

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Speaker 3: twenty eighteen, so I just started skirting around the periphery

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Speaker 3: of it, but I hadn't gone full on with it.

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Speaker 3: So yeah, I've tried to cook him pretty much everything

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Speaker 3: in the repertoire. So I've done him a brisket, We've

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Speaker 3: done paul pork, We've done lamb ribs, and then what

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Speaker 3: else have we done. We've done smash burgers. And my

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Speaker 3: daughter's birthday was last Saturday, so we did a massive

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Speaker 3: Greek feast, so we did a chicken silver which you've.

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Speaker 2: Had obviously at your place.

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Speaker 3: We did Mediterranean lamb ribs, which we'll come back to

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Speaker 3: later on today. And we have been playing around with

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Speaker 3: some traditional recipes for coftas and cep dahlia and doing

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Speaker 3: them on the smoker. So we've got it to a

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Speaker 3: point now where I'm pretty happy to release those recipes

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Speaker 3: through the meet Matthew sites scenes. So mate, it's been

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Speaker 3: epic just showing my dad what I get up to.

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Speaker 3: And yeah, he's been pretty mind blown by smoked So

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Speaker 3: that's been awesome. How about yourself?

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Speaker 2: Well, not too randomly. In the last couple of last

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Speaker 2: couple of weeks, obviously, we had Barbecue Mania, which has

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Speaker 2: turned out to be the last competition for us this year,

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Speaker 2: although there is still road a Ruha to come, but

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Speaker 2: we're unfortunately we can't make that. But we had a

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Speaker 2: great time down in Taupo for Barbecue Mania. We'll talk

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Speaker 2: about that the results from that in a bit. I

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Speaker 2: haven't done much since then, but we are about to

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Speaker 2: do a fairly large cook of pork shoulders on the weekend,

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Speaker 2: as Mitch, who's my teammate in the in beginnings, has

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Speaker 2: managed to sell rather a lot of pool pork packs

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Speaker 2: as a bit of a fundraiser at his work. So

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Speaker 2: I believe we're processing about ninety kilos of raw weight

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Speaker 2: pork on Saturday and getting it on a smoker to

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Speaker 2: get sixty kilos of pulled pork bagged up in our way.

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Speaker 2: And it's funny because as I think we've mentioned it before,

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Speaker 2: but if you do competition enough, you kind of I

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Speaker 2: think Paul Pork's the first thing you just cannot stand anymore.

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Speaker 2: You're just like, I do not want to see any

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Speaker 2: more Paul pork, and I just give it away normally

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Speaker 2: and get rid of it. But you know, this is

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Speaker 2: a really good reminder that other people, like people who

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Speaker 2: don't do what we do all the time, absolutely love.

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Speaker 3: It's one of the top things that gets ordered I reckon.

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Speaker 2: Yeah, so you know, really.

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Speaker 3: Interestingly, backing up what you just said, I finished competing

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Speaker 3: what five years ago. I've don't have the odd comp

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Speaker 3: here and there, But it's only just now that I've

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Speaker 3: started to fall in love with Paul Pork again and

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Speaker 3: do some different stuff of it. And well you're still

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Speaker 3: in the thick of it, right, but yeah, now I've

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Speaker 3: started to get back into it. So that's been pretty cool.

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Speaker 1: Yeah.

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Speaker 2: No, no, I definitely can't. But anyway, we've got one

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Speaker 2: hundred and twenty one bags of Paul pork to get done.

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Speaker 2: On Saturdays, we're going to go hang out at our

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Speaker 2: good mates Mapari Meat and hang out the back there

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Speaker 2: and borrow their big offset and whack a load of

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Speaker 2: pork shoulders in there and have some fun cooking up

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Speaker 2: some pork shoulders, which will be a good time.

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Speaker 3: Be a great cook.

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Speaker 2: Yeah, it'll be a great cook. And actually I'm going

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Speaker 2: I'm going to go back to a couple of weeks,

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Speaker 2: so if you're around, we might have put another show

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Speaker 2: out by then, a long show. But second and November

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Speaker 2: I'm going to be at my Pari meets doing some

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Speaker 2: smashies out front that are available to buy. So nice

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Speaker 2: pop along that Saturday morning, Saturday, second and November and

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Speaker 2: you'll find me manning the smashy machine serving up some

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Speaker 2: burgers for the good people of Mount Wellington. So if

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Speaker 2: you want a burger, pop on by Nice. So I

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Speaker 2: think it's time for some news. But before we do

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Speaker 2: the news, let's make sure those sponsors are getting in

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Speaker 2: your ears, all right, news now, if you remember last

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Speaker 2: time we recorded early, so we didn't have the results

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Speaker 2: of the Mnor ten Cup Hunt cookoff, the inaugural ten

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Speaker 2: Car Park cookoff that happened, but it looked like it

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Speaker 2: was a fantastic event, and I know they're planning more.

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Speaker 2: So keep an eye out if you want to try

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Speaker 2: competition barbecue in a two protein format. I think they're

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Speaker 2: aiming to have all the proteins supplied each time, a

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Speaker 2: bit like a backyard series. So great for people who

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Speaker 2: want to enter and give it a go for low cost,

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Speaker 2: low effort and get in there and have a crack

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Speaker 2: and then see if they want to go up to

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Speaker 2: the big boys and come along to the NZBA for ones.

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Speaker 2: But so this one, having a few weeks back, half

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Speaker 2: chickens and ribs both were supplied proteins. Half chicken was

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Speaker 2: taken out by Big Buck Barbecue Josh Fash and the

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Speaker 2: ribs was taken about out by our friend Scott Matthews

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Speaker 2: Carbon Addiction and Chris Tulture. End ZBA had Dodge actually

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Speaker 2: took second place in both categories. I thought he'd be

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Speaker 2: on for the GC, but no, he got RGC. The

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Speaker 2: two categories were both second places, and Big Buck Barbecue

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Speaker 2: Josh Fash picked up GC apparently his chicken score was

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Speaker 2: so far ahead that he managed to beat the guy

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Speaker 2: with two second places with his chicken SQUAWKCS he didn't

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Speaker 2: I don't think he trophied in ribs, so that was

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Speaker 2: pretty interesting. But it's more about the amount of people

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Speaker 2: who gave it a good go and got out there

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Speaker 2: and getting that series up and running, so hopefully we

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Speaker 2: see those again. Looked like it was great. Now Barbecue

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Speaker 2: Mania six happened. It was at the Great Lakes Holiday

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Speaker 2: Park in Acacia Bay and Taupo. It was a really

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Speaker 2: good time, great venue, really well run by Mandy Brunswick,

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Speaker 2: who obviously is part of Out the Great and who

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Speaker 2: we had Morgan on competition time recently. So great people.

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Speaker 2: They did a really awesome job. Chicken taken out by

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Speaker 2: the chosen Q Dave and Paul Wood. They do do

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Speaker 2: a very good chicken. And a shout to rendered mister

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Speaker 2: Troy Bilber who also had a perfect three hundred score

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Speaker 2: in Chicken. Poor Cribs taken out by newbie the grill

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Speaker 2: Spot which is Hunter put ANGI well done to you.

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Speaker 2: May I know it's I think it's his second huge huge, Yeah,

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Speaker 2: and listen to this. The top five teams all with

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Speaker 2: perfect three hundreds and the grill Spot, Rum and Q

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Speaker 2: Smoking Joker Barbecue took out the first three places, Cook

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Speaker 2: Cartail and fourth Low IQ in fifth, but all three hundreds.

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Speaker 2: If you want to know how close this rib cook was.

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Speaker 2: We scored two hundred and ninety one fra ribs, which

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Speaker 2: is usually pretty good and that should see you, you know,

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Speaker 2: top ten. You're thought two ninety one, you've only dropped

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Speaker 2: nine points. We finished fifteenth in Mars with a two

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Speaker 2: ninety one s. The rib the rib hand ins were

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Speaker 2: obviously really good. We were really happy with a ribs

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Speaker 2: and I'd have been pretty happy with that score. But

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Speaker 2: fifteenth place crazy crazy, In fact, even down to sixteen

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Speaker 2: was in the two nineties. So how about that pork

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Speaker 2: taken out by so I was really pleased to see

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Speaker 2: this taken out by Smokesman Barbecue with two hundred and

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Speaker 2: ninety nine points, which if the anybody don't know who

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Speaker 2: do smokes from the barbecue is it's John James, who

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Speaker 2: used to be part of Team Barbecue war ran the

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Speaker 2: Upity tavern down there in the Manu or two for

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Speaker 2: a while, I think it's a matter of two or

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Speaker 2: Taranaki one of the two. Well done to him and

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Speaker 2: Tory who runs Smokesman Barbecue. Shout out. Triple one Barbecue

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Speaker 2: also got two ninety nine, but I think they were

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Speaker 2: beaten on count back. It might have been a it

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Speaker 2: might have been a joint first place. So if I

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Speaker 2: did get that wrong, apologies to Triple one, because that's

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Speaker 2: great to you guys up there. Rolling Colon third of

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Speaker 2: two ninety seven went unto you guys, Brisket taken out home,

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Speaker 2: Oh Homer, Homer out the great with a perfect three

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Speaker 2: hundred second place, rendered third place, Barbecue Boy, Well done

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Speaker 2: to all of those guys. Overall, GC was taken out

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Speaker 2: by rendered Troy Bilbra. But how I think probably the

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Speaker 2: biggest cheer of the day went to the RGC because

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Speaker 2: everybody loves them and everybody was super stoked to see

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Speaker 2: them get their first big proper walk world on Carbon

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Speaker 2: Addiction Scott Nakida. I was sat right next to the

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Speaker 2: Nakita when they announced that, and I don't think I've

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Speaker 2: ever seen anybody more shocked at that moment. She was shaking,

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Speaker 2: literally shaking when she went up to get that. So

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Speaker 2: well done. It was super awesome to see you.

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Speaker 3: And they've worked hard to get there, right, I mean,

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Speaker 3: it's super insane how much effort they put into practice

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Speaker 3: and you know, doing what they do. So well done, guys,

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Speaker 3: that's pretty amazing.

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Speaker 2: Yeah, it was great. Just wrapping up competitions. The Jack

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Speaker 2: which is the premiere barbecue competition in the world. I

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Speaker 2: think it's even it's not as big as the Royal,

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Speaker 2: but I think it's harder and more prestigious because of

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Speaker 2: what you have to do to get in there. It's

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Speaker 2: a world championship event. World Done. Cook Cartel for flying

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Speaker 2: the flag for New Zealand and representing us over there

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Speaker 2: at the Jack. I think they've got a top twenty

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Speaker 2: brisket which is amazing and world I'm Dan Barrett from

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Speaker 2: Big Smoke Barbecue over and Aussie for taking out top

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Speaker 2: international chicken score so world. Unto you, unfortunately neither were

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Speaker 2: up in the top end of the results, but just

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Speaker 2: getting over there giving it a red hot go and

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Speaker 2: representing the country on that one.

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Speaker 3: World Done to everybody, Well that's hugee guys.

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Speaker 2: Now, meat Stock, if you have not got your meat

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Speaker 2: Stock tickets, you need to get hold of them fed

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Speaker 2: fourteenth and fifteen, twenty twenty five Friday and Saturday next year.

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Speaker 2: I know the VIP tickets, which I think include the

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Speaker 2: kitchen stuff, are almost sold out for the weekend, and

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Speaker 2: they're running out of weekend tickets and premiere camping, so

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Speaker 2: if you want any of that, I would not hold

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Speaker 2: too much longer. The as we mentioned earlier, the road

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Speaker 2: a Rua Blues and Barbecue Festival. Unfortunately, the main festival

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Speaker 2: had to cancel through low ticket sales, but Sean and

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Speaker 2: Alia from Black Label have picked up the competition side

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Speaker 2: of it mash Fan or All Turn It Venue and

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Speaker 2: they're running a strip stripped back competition. Keep an eye

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Speaker 2: on the competitors group for post and updates for any

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Speaker 2: spaces available. Smoke and Spice Festival on November ninth. That's

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Speaker 2: at Shed ten in Auckland twelve or five pm. Tickets

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Speaker 2: are on event Finder. There's master classes from Burkey's Barbecue,

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Speaker 2: who's on our show this season a couple of months ago,

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Speaker 2: and some bloke called Knoll seems to be doing the

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Speaker 2: class as well. It might be worth popping along time.

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Speaker 2: I don't know, it could be, could be not take

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Speaker 2: a punt, you never know, is that right? Something?

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Speaker 1: Right?

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Speaker 3: Yeah, I'm doing I'm doing a master class on the Saturday,

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Speaker 3: and yeah, always good because I bring out the big

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Speaker 3: pit for that one. So yeah, I'm going to have

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Speaker 3: a big pitt, going to have a tragger running as well.

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Speaker 3: And yeah, look, fourth year in a fourth year in

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Speaker 3: a row with Smoking Spice, So I'm really sort of

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Speaker 3: honored to be involved with that event. Again, it's such

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Speaker 3: an awesome event, and yeah, I reckon there's probably going

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Speaker 3: to be somewhere between seven and ten thousand people through

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Speaker 3: the doors on that day. It's always really successful. It's

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Speaker 3: a really good opportunity to sort of engage with the

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Speaker 3: barbecue community as well, because a lot of us are there.

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Speaker 3: There's competitions, there's all sorts of things going on, hot sauce,

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Speaker 3: you know, hot hot source challenges and all of that

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Speaker 3: sort of stuff. And there's also a hell of a

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Speaker 3: lot of vendors and I think rum and qu usually

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Speaker 3: go along and fource srcemen and what have you. And yeah,

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Speaker 3: first year we're going to do how Billtong's going to

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Speaker 3: be on sail on a standard smoking spice. So that

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Speaker 3: is pretty daunting but also really exciting as well. So

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Speaker 3: we're going to be downstairs opposite the bar. So if

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Speaker 3: you want some bars necks, come along and see us,

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Speaker 3: say hello and yeah grassam Biltong.

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Speaker 2: Great sounds amazing. Now there are some new products on

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Speaker 2: the market from our friends at master Bilt. They've got

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Speaker 2: a whole new series of the Master Built gravitys have

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Speaker 2: hit the market. There's the MB five four five with

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Speaker 2: auto ignite, so you don't even have to get the

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Speaker 2: older you know, stick the fireboy up the chimney shoot

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Speaker 2: or put any firelighters in there. It will light itself.

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Speaker 2: That RP is at eleven ninety nine, so I think

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Speaker 2: that's similar to the current the smaller one that's on

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Speaker 2: the market right now, five sixty five sixty. Then you've

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Speaker 2: got the Master Built Gravity six hundred that's got an

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Speaker 2: RP seventeen ninety nine, and the big boy, the Master

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Speaker 2: Built XT, which stands for Extra Tough, and that's our

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Speaker 2: peeing at thirty seven ninety nine. Now these are really

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Speaker 2: beefed up units. They've got a much higher bill quality

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Speaker 2: and their tech is massively improved. I've got Old ten

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Speaker 2: to fifty and I've seen a new XT and the

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Speaker 2: tech is just it's light years apart, So definitely massive

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Speaker 2: step ups. The whole bill quality. You can just tell

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Speaker 2: all the powder coding and all that kind of stuff.

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Speaker 2: It just feels a lot beefier. They've got ceramic firebricks

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Speaker 2: added into the hoppers, which is going to make a

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Speaker 2: huge difference to the insulation and the quality. They're updated

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Speaker 2: firmware and the warranties are longer so two and three

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Speaker 2: year warranties on these units as well, so they're standing

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Speaker 2: behind them and they're here now, So go have a

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Speaker 2: look at them at your local Master built stockist quick.

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Speaker 2: Like I said a minute ago, I've seen the XTA

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Speaker 2: in person. Matt Melvel's got one. He had it at

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Speaker 2: Taupo and it was an impressive looking unit, a big

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Speaker 2: step up the old ones. So go and have a

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Speaker 2: little look. And a quick reminder. If you're listening to

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Speaker 2: us here for the first time and you're not yet subscribed,

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Speaker 2: please hit that subscribe button whichever podcast platform you like.

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Speaker 2: I don't mind, but hit the subscribe button then you'll

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Speaker 2: and get it on set to auto download. It will

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Speaker 2: really help us out, Thank you very much. Now sponsored

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Speaker 2: by Rumbo from rum and Q, it is time for

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Speaker 2: just the tip.

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Speaker 3: So, mate, I wanted to sort of do a bit

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Speaker 3: of a hybrid Greek style with a sort of smoked

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Speaker 3: lamb rib for my dad. So I didn't want to

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Speaker 3: stray to up too far off the flavor profile, but

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Speaker 3: I did want to do something it was a bit

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Speaker 3: more barbecue. So Matty Melville, sorry, mate, I had to

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Speaker 3: tweak your homegrown rub, but that was definitely a big

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Speaker 3: part of the rub and the success of that dish.

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Speaker 3: So essentially the ratio and all I did was add

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Speaker 3: a bit more oregano to homegrown, right, So the ratios

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Speaker 3: are two tablespoons of homegrown one teaspoon of oregano, so

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Speaker 3: it's not a huge amount, but it just sort of

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Speaker 3: elevate that oregano flavor profile. Took my whole racks of

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Speaker 3: lamb ribs. Basically, I score them so you know, when

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Speaker 3: you buy Mapari meats lamb ribs, they've got a really

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Speaker 3: nice bit of skin on the top of them, So

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Speaker 3: I score them a bit like I do a port

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Speaker 3: belly five mil apart. Just go down into that fat layer.

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Speaker 3: And then here's the trick. I take a couple of

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Speaker 3: lemons and I juice those over the lamb So essentially

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Speaker 3: I'm using lemon juice as a binder. I'll let that

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Speaker 3: sit on there for ten minutes, and then I take

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Speaker 3: my hybrid homegrown rub that all over the meat and

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Speaker 3: let that sit on there for an hour. If you

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Speaker 3: want to marinate them overnight, you can, They'll just get

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Speaker 3: better and better. Lamb ribs will definitely take an overnight

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Speaker 3: marinade and then they went into the pit at about

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Speaker 3: three hundred and fifty Farren Heights. I always liked to

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Speaker 3: cook lamb ribs pretty hot. Didn't wrap those at all,

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Speaker 3: so I want to all the smoke and all the

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Speaker 3: flavor going through those. So there was no wrap, just

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Speaker 3: three point fifty and I pulled them off at two.

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Speaker 3: Some of them were two o five, some of them

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Speaker 3: were two ten. I think the other one was two

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Speaker 3: to eight. But basically anything two five up is where

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Speaker 3: you want to be pulling those out. They went onto

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Speaker 3: a wooden board and I let them sit there for

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Speaker 3: about ten to fifteen minutes, just with a loose bit

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Speaker 3: of fall over the top just to rest slice onto

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Speaker 3: a dish, quick twist the lemon, and another little sprinkle

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Speaker 3: of salt just to sort of, you know, season those

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Speaker 3: sort of cut sides which haven't got any seasoning on them.

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Speaker 3: And Mate, they were absolutely to die for my dad.

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Speaker 3: So they were probably one of the best ribs he's had,

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Speaker 3: so Mediterranean style lamb ribs. Using our friends at Rum

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Speaker 3: and Cue's very own homegrown tweaking that a little bit,

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Speaker 3: give that one.

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Speaker 2: A goa nice and just be careful with the old

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Speaker 2: lamb ribs. I know my boy hoed into a load

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Speaker 2: of lamb ribs at a competition a few years ago.

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Speaker 2: We like to remind him about it. But they're quite rich.

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Speaker 2: They're quite rich, quite a lot of fat in them.

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Speaker 2: And let's say the next couple of days, he maybe

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Speaker 2: didn't stray too far from the bathroom.

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Speaker 3: Yeah, they are, they are quite rich.

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Speaker 1: They are quite rich.

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Speaker 2: I'll be a little bit careful you do.

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Speaker 3: And we had quite a few leftovers because I do

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Speaker 3: tend to over cater. So I'm going to throw another

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Speaker 3: little tip in here. If you've got leftover lamb ribs,

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Speaker 3: slice them off the bone, slice them fairly thinly, and

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Speaker 3: chuck them in a pan with a little bit of

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Speaker 3: olive oil and just kind of toss those and render

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Speaker 3: all that fat down again and get them nice and warm.

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Speaker 3: And we put those into a Lebanese flatbread, a bit

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Speaker 3: of leftover tatiki, bit of humus, tomato, onion, cucumber, wrap

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Speaker 3: those up and that was an amazing leftover sort of

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Speaker 3: second night dinner with the leftover lamb ribs. So give

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Speaker 3: that one a go too, best comb late nice, Yeah

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Speaker 3: sounds great, all right?

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Speaker 2: Well, remember all you need to go with those beautiful

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Speaker 2: Mediterranean lamb Ribs is a mate a couple of glasses

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Speaker 2: with ice and a bottle of rumbo by running cue

375
00:21:01,880 --> 00:21:05,719
Speaker 2: to while away some quality time around the pits. Rumbo

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00:21:05,800 --> 00:21:08,920
Speaker 2: is available directly from the ruman Que website Rumanqueue dot

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Speaker 2: com for those aged eighteen or over or selected stockists.

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Speaker 2: Please drink responsibly. And now it is time to anoint

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Speaker 2: somebody with the porky sword of goodness lightly draped onto

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Speaker 2: a shoulder, quivering as it lays there, with this week's

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Speaker 2: cook of the week.

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Speaker 3: Man, I've been so excited about this one. I saw

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Speaker 3: it and I locked it in straight away. Color I know,

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Speaker 3: I tell you, So I'm going to read you the post.

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Speaker 3: I've been wanting to do this for a while. I

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Speaker 3: mixed my favorite cocktail with barbecue and made pinucolada pulled

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Speaker 3: pork no Less. It came out better than I thought,

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Speaker 3: and it was a hit with a family. I'll be

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Speaker 3: doing this again for sure, so we know how much.

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00:21:59,280 --> 00:22:04,200
Speaker 3: I'll have a pinicle. And I like poor pork again.

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Speaker 3: So I'm scrolling through the page and I see this

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Speaker 3: about a week ago, and I was just like, all right,

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Speaker 3: that is definitely going to be Cook of the Week,

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Speaker 3: hands down favorite cocktail. Falling in love with pork again.

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Speaker 3: And look he's gone like the full hole you can

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Speaker 3: see with a rap liquid. He's used coconut milk. You know,

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Speaker 3: he's probably put a bit of rum in there. I'm

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Speaker 3: sure he's put rum in there. He's gone the full Monty.

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Speaker 3: I like to think he has anyway. So Nathan Oliver

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Speaker 3: Thompson mate, unbelievably awesome looking pork butts, peanut colada flavored.

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Speaker 3: Love it well, I make Cook of the Week.

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Speaker 2: I love the imagination, I love the creativity. I'd give

403
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Speaker 2: it a hard pass because I don't like and I

404
00:22:42,960 --> 00:22:48,159
Speaker 2: don't really like poor pork but ho on in there,

405
00:22:47,720 --> 00:22:52,600
Speaker 2: in there like a like a hungry thing and a

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Speaker 2: hungry things.

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Speaker 3: Dinner, and with a Pina Colada on the side too,

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Speaker 3: with my peanut colada pork butt That was awesome. That

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Speaker 3: You've got to You've got to admire the creativity, right

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00:23:04,160 --> 00:23:07,359
Speaker 3: because we all you know it's they're fairly traditional with pork,

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Speaker 3: and yeah.

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Speaker 2: I just love that.

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Speaker 3: I mean, they are flavors that work with pork, right,

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Speaker 3: So you know no reason why that shouldn't be an

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Speaker 3: absolutely bandish So again, world. I'm Nathan, mate. That was

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Speaker 3: an absolute stonker.

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Speaker 2: Cheers mate, right, I think with that it's time to

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Speaker 2: try to cross town and go meet with Chris George

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Speaker 2: from Barbecues and More.

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Speaker 4: Rum and Cue have always had a knack for making

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Speaker 4: things taste better, and their latest creation is no exception.

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Speaker 4: They've incorporated their famous blend of delicious flavors in the

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Speaker 4: world's first barbecue rum It's the culmination of all the

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Speaker 4: things they've learned on their journey. Rumbo a give to

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00:23:46,480 --> 00:23:49,679
Speaker 4: barbecue lovers to be shared and great company. Pull up

426
00:23:49,680 --> 00:23:52,159
Speaker 4: a seat by the fire and pour yourself a glass

427
00:23:52,200 --> 00:23:56,720
Speaker 4: of Rumbo. It's barbecue liquid greatness. Order your Rumbo at

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Speaker 4: rumanqueue dot com.

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Speaker 2: All right, here we are back. It was a short

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Speaker 2: trip this time to meet with our guests, because he's

431
00:24:05,640 --> 00:24:08,280
Speaker 2: just over the road for me, really a little short

432
00:24:08,359 --> 00:24:11,640
Speaker 2: fifteen minute hop in the old barbecue based private virtual

433
00:24:11,680 --> 00:24:14,640
Speaker 2: limo that we don't yet own to lun at Mount

434
00:24:14,680 --> 00:24:18,080
Speaker 2: Wellington to meet with the man who probably knows more

435
00:24:18,119 --> 00:24:22,560
Speaker 2: about New Zealand barbecuers and home barbecuers through running the

436
00:24:22,680 --> 00:24:27,080
Speaker 2: very successful barbecues and more franchised than the rest of

437
00:24:27,160 --> 00:24:30,440
Speaker 2: us put together. Like to Welcome to Barbecue based Chris, George, Chris,

438
00:24:30,480 --> 00:24:31,600
Speaker 2: welcome to Barbecue Base.

439
00:24:31,800 --> 00:24:34,160
Speaker 1: Good a Alex sales are going and very well.

440
00:24:34,200 --> 00:24:35,920
Speaker 2: It's been good to get you on. It's been a while.

441
00:24:35,960 --> 00:24:37,880
Speaker 2: We haven't had you on before. And I always think

442
00:24:37,920 --> 00:24:41,159
Speaker 2: when I come in that we should do, but we haven't.

443
00:24:41,760 --> 00:24:44,560
Speaker 2: And yeah, you guys have got stores through the country now,

444
00:24:44,640 --> 00:24:48,359
Speaker 2: but I think, tell us how you got involved in

445
00:24:48,400 --> 00:24:50,400
Speaker 2: barbecues and more for a start, because.

446
00:24:50,480 --> 00:24:53,399
Speaker 1: Okay, yeah, well, I mean, let's peel back the story

447
00:24:54,080 --> 00:24:57,360
Speaker 1: thirty eight years ago. So I was I had gone

448
00:24:57,359 --> 00:24:59,800
Speaker 1: home to England for a couple of years and then

449
00:25:00,000 --> 00:25:02,680
Speaker 1: and I decided to come back to en Z because

450
00:25:02,680 --> 00:25:06,840
Speaker 1: all my friends were still here, and I went out

451
00:25:07,040 --> 00:25:10,760
Speaker 1: on the turps the second night I was home and

452
00:25:12,040 --> 00:25:14,399
Speaker 1: Julie fell asleep at a mate's table with a doily

453
00:25:14,480 --> 00:25:16,840
Speaker 1: cloth on and got a massive imprint in my head

454
00:25:17,200 --> 00:25:19,399
Speaker 1: and went for an interview as the financial controller of

455
00:25:19,440 --> 00:25:24,679
Speaker 1: the barbecue factory the next morning, and even though I

456
00:25:24,680 --> 00:25:26,760
Speaker 1: was probably under the weather, I got the job. And

457
00:25:26,800 --> 00:25:30,640
Speaker 1: then after a few years, Roger rich White, who's still

458
00:25:30,640 --> 00:25:35,760
Speaker 1: my mentor who started barbecue Factory, basically came in and

459
00:25:35,760 --> 00:25:39,679
Speaker 1: said right, you're in charge, I'm gone. So then I

460
00:25:39,720 --> 00:25:42,040
Speaker 1: spent about another twenty odd years as the CEO of

461
00:25:42,080 --> 00:25:46,439
Speaker 1: the barbecue factory and we created this massive, iconic, you know,

462
00:25:46,560 --> 00:25:50,280
Speaker 1: New Zealand story, even to the extent that you know,

463
00:25:50,400 --> 00:25:53,639
Speaker 1: I built it up. We were exporting forty million plus

464
00:25:53,720 --> 00:25:58,400
Speaker 1: a year, you know. And then we sold that and

465
00:25:58,720 --> 00:26:01,000
Speaker 1: I stayed in the grill game, but in the bigger

466
00:26:01,000 --> 00:26:03,159
Speaker 1: girl games because I ran, I was to see burns

467
00:26:03,160 --> 00:26:05,399
Speaker 1: and feral, so of course those girls are going to

468
00:26:05,400 --> 00:26:07,919
Speaker 1: all the restaurants and all that. So it's just been

469
00:26:07,960 --> 00:26:09,760
Speaker 1: in my blood all these years. And then I was

470
00:26:09,760 --> 00:26:13,600
Speaker 1: sort of semi retired and a good made of mine

471
00:26:13,600 --> 00:26:16,000
Speaker 1: who put our point of sale system for barbecue factory,

472
00:26:16,000 --> 00:26:17,960
Speaker 1: he said, hey, would you like to go into business

473
00:26:17,960 --> 00:26:21,159
Speaker 1: with my son? And I said, I'd love to, you know.

474
00:26:21,440 --> 00:26:24,439
Speaker 1: And I said to Sam, my business current business partner,

475
00:26:24,440 --> 00:26:25,480
Speaker 1: what do you want to do? And he said, well,

476
00:26:25,560 --> 00:26:28,199
Speaker 1: let's go do something. You love barbecues, and I've got

477
00:26:28,240 --> 00:26:32,720
Speaker 1: a passion for it as well. So I approached Mitchell Strong,

478
00:26:32,720 --> 00:26:36,760
Speaker 1: who had known for some years, and we bought barbecues

479
00:26:36,800 --> 00:26:38,560
Speaker 1: and more. At that stage, it was just one small

480
00:26:38,600 --> 00:26:41,960
Speaker 1: store in Auckland, so we've expanded that now to four

481
00:26:42,000 --> 00:26:47,480
Speaker 1: big stores, and I guess it is sad in some ways,

482
00:26:47,480 --> 00:26:50,119
Speaker 1: but we're the only real specialist chain left in New

483
00:26:50,200 --> 00:26:55,919
Speaker 1: Zealand now and we do tend to specialize in quality stuff.

484
00:26:55,920 --> 00:26:59,199
Speaker 1: We do a lot of American brands. Obviously, we do

485
00:26:59,240 --> 00:27:02,399
Speaker 1: our own Titan range of gas barbecues if that's not

486
00:27:02,440 --> 00:27:07,959
Speaker 1: a nasty word on the podcast, you know. And we

487
00:27:08,040 --> 00:27:11,880
Speaker 1: pride ourselves on our knowledge and just you know, our

488
00:27:11,920 --> 00:27:14,560
Speaker 1: ability to talk barbecue every day because we've just got

489
00:27:14,600 --> 00:27:17,040
Speaker 1: such a passion for it, you know. So we've got

490
00:27:17,040 --> 00:27:20,119
Speaker 1: stores in Auckland, Hamilton, Mount Monganery in christ Church. You know,

491
00:27:21,880 --> 00:27:24,440
Speaker 1: we may open some more. We do a lot of

492
00:27:24,480 --> 00:27:27,520
Speaker 1: work with you know, the legends like Kennon Barbecues and more.

493
00:27:27,560 --> 00:27:31,200
Speaker 1: And we've got various resellers around the country as well. Yeah,

494
00:27:31,200 --> 00:27:36,480
Speaker 1: and we're always looking for new avenues. We've got we

495
00:27:36,680 --> 00:27:39,439
Speaker 1: range about six hundred you know, rubs and sauces. Now

496
00:27:39,600 --> 00:27:42,359
Speaker 1: I've got at another close to one hundred new ones

497
00:27:42,359 --> 00:27:45,639
Speaker 1: on the way on the water. Very exciting news is

498
00:27:45,680 --> 00:27:50,720
Speaker 1: that Aaron Franklin approached us recently and he's appointed us

499
00:27:50,800 --> 00:27:53,159
Speaker 1: as a New Zealand distributor and.

500
00:27:53,400 --> 00:27:55,840
Speaker 2: That's for his pets, isn't it. That's not just for

501
00:27:55,960 --> 00:27:59,280
Speaker 2: RBS and stuff that's new for his offsets.

502
00:27:59,520 --> 00:28:04,040
Speaker 1: Yeah, and everything and just letting the cat out of

503
00:28:04,040 --> 00:28:05,760
Speaker 1: the bag a little bit. We're hoping to do some

504
00:28:05,880 --> 00:28:09,320
Speaker 1: work with NOL on that as a brand ambassador. I mean,

505
00:28:09,320 --> 00:28:12,960
Speaker 1: it's fabulous gear and Aaron's obviously, you know, just one

506
00:28:12,960 --> 00:28:18,880
Speaker 1: of the real icons of barbecue. Yeah. So that's that's

507
00:28:18,960 --> 00:28:21,920
Speaker 1: where we are at the moment. You know. So I've

508
00:28:21,960 --> 00:28:24,080
Speaker 1: been in the game thirty eight years, love it. We've

509
00:28:24,080 --> 00:28:27,840
Speaker 1: sold millions of barbecues in New Zealand around the world,

510
00:28:29,320 --> 00:28:32,120
Speaker 1: and you know, as far as I'm concerned, until Sam

511
00:28:32,119 --> 00:28:33,920
Speaker 1: puts me out to past year, I'll just keep turning

512
00:28:34,000 --> 00:28:34,600
Speaker 1: up every day.

513
00:28:37,080 --> 00:28:39,600
Speaker 2: So I didn't know. I honestly didn't know that you

514
00:28:39,680 --> 00:28:42,240
Speaker 2: were thirty eight years in the game, right So yeah,

515
00:28:42,320 --> 00:28:44,880
Speaker 2: I mean that probably puts you as I'd say, that

516
00:28:44,920 --> 00:28:47,400
Speaker 2: puts you as the most experienced person in New Zealand

517
00:28:47,400 --> 00:28:52,000
Speaker 2: barbecue right now. I mean, you've seen it for donkeys.

518
00:28:51,480 --> 00:28:54,760
Speaker 1: So we've seen everything. Yeah. I often refer to people

519
00:28:54,760 --> 00:28:57,200
Speaker 1: I'm I say to people like I'm the grandfather of

520
00:28:57,600 --> 00:29:03,360
Speaker 1: New Zealand barbecue. I don't profess to know everything, and

521
00:29:03,600 --> 00:29:06,840
Speaker 1: you know, but I've seen virtually everything. There is the scene.

522
00:29:06,840 --> 00:29:10,960
Speaker 1: You know, we've gone through eighty seven, ninety one, ninety five,

523
00:29:11,080 --> 00:29:14,640
Speaker 1: all those down years. But you know, it's it's just

524
00:29:14,680 --> 00:29:20,480
Speaker 1: a joy to see people getting acute kits and seeing

525
00:29:20,520 --> 00:29:24,440
Speaker 1: them cook, you know, at home. It's I don't think

526
00:29:24,440 --> 00:29:25,920
Speaker 1: the passion will ever die, you know.

527
00:29:26,560 --> 00:29:30,320
Speaker 2: So you you'll have seen it through all the different phases, right,

528
00:29:30,480 --> 00:29:37,280
Speaker 2: the classic eighties dad in his studies chucking slider fuel

529
00:29:37,400 --> 00:29:40,360
Speaker 2: on the on, the charcoal in his in his weather,

530
00:29:40,960 --> 00:29:43,560
Speaker 2: or the thing that was pre the weather. You'd have

531
00:29:43,600 --> 00:29:49,200
Speaker 2: seen the rise of the propane gas barbecue into these

532
00:29:49,280 --> 00:29:52,720
Speaker 2: sort of outdoor kitchens. And then you've seen probably the

533
00:29:52,920 --> 00:29:56,840
Speaker 2: second coming of charcoal and wood into what we've got now.

534
00:29:56,920 --> 00:30:01,320
Speaker 2: So what would you like? What is News Zealand barbecue

535
00:30:01,400 --> 00:30:03,800
Speaker 2: to you after seeing all of that and having that

536
00:30:03,880 --> 00:30:05,920
Speaker 2: full range of Well, to.

537
00:30:05,880 --> 00:30:08,320
Speaker 1: Me, it's I mean, we never judge people. I mean,

538
00:30:08,440 --> 00:30:11,360
Speaker 1: we have our own personal choices what we like to

539
00:30:11,360 --> 00:30:14,800
Speaker 1: cook on. But to me, it's still family, friends, neighbors,

540
00:30:14,920 --> 00:30:17,760
Speaker 1: it's community, you know, it's the ability if you're having

541
00:30:17,760 --> 00:30:21,400
Speaker 1: a barbecue, you've got all the bloody social media turned off.

542
00:30:21,920 --> 00:30:26,000
Speaker 1: You know, you're focused on good food, good lives. You know,

543
00:30:26,720 --> 00:30:29,800
Speaker 1: in my case, a little bit of alcohol helps. But

544
00:30:30,240 --> 00:30:32,440
Speaker 1: it's funny you touched on that stubbies and all that,

545
00:30:32,600 --> 00:30:34,920
Speaker 1: you know, because that was us when we came from

546
00:30:34,960 --> 00:30:37,760
Speaker 1: New Zealand in the nineteen seventies. You know, my dad

547
00:30:37,840 --> 00:30:41,440
Speaker 1: out there in his stubbies, you know, big English working

548
00:30:41,480 --> 00:30:45,880
Speaker 1: class man cooking over a plate basically with some charcoal underneath,

549
00:30:46,240 --> 00:30:49,840
Speaker 1: you know. And funny enough, when I got home from

550
00:30:49,880 --> 00:30:54,160
Speaker 1: England in early eighty six, he'd actually bought his first

551
00:30:54,480 --> 00:30:57,560
Speaker 1: framework from Barbecue Factory, which was a couple of gas

552
00:30:57,560 --> 00:31:02,600
Speaker 1: burners in a frame, and a week later I was

553
00:31:03,360 --> 00:31:08,280
Speaker 1: at the company. But what we love is the romance

554
00:31:08,280 --> 00:31:11,160
Speaker 1: of charcoal and we're seeing a massive growth and we're

555
00:31:11,160 --> 00:31:15,120
Speaker 1: so happy with that because yes, gas is always going

556
00:31:15,160 --> 00:31:18,640
Speaker 1: to be probably the biggest market sector, but we're so

557
00:31:18,760 --> 00:31:22,800
Speaker 1: happy to see people getting back into charcoal barbecuing because

558
00:31:22,880 --> 00:31:25,920
Speaker 1: you know, the flavor profiles and just the sheer enjoyment

559
00:31:25,920 --> 00:31:28,320
Speaker 1: of cooking over live fire. You can't beat it, you know,

560
00:31:28,600 --> 00:31:32,040
Speaker 1: you literally can't. And what we love is, you know,

561
00:31:32,080 --> 00:31:36,200
Speaker 1: the diversity in New Zealand now gives us Middle Eastern customers,

562
00:31:36,360 --> 00:31:41,480
Speaker 1: Asian customers, South American customers, you know. So you know,

563
00:31:41,560 --> 00:31:46,200
Speaker 1: New Zealand barbecue is I believe is actually in a

564
00:31:46,240 --> 00:31:48,120
Speaker 1: lot of ways ahead of most of the places in

565
00:31:48,160 --> 00:31:52,960
Speaker 1: the world. You know, our flavor profiles are amazing, you know.

566
00:31:53,120 --> 00:31:55,520
Speaker 1: Big shout out to four saucemen, Rum and Q and

567
00:31:55,560 --> 00:31:58,440
Speaker 1: the other New Zealand boys with their rubs and sauces.

568
00:31:58,960 --> 00:32:02,360
Speaker 1: I mean, I've just came back from Atlanta last Thursday,

569
00:32:03,440 --> 00:32:07,120
Speaker 1: and Sam and I cooked fifteen hundred pieces of chicken

570
00:32:07,320 --> 00:32:10,880
Speaker 1: on a Saturday, and we used four saucemen, Manuka, honey

571
00:32:11,240 --> 00:32:14,840
Speaker 1: rub and glaze, and we blew the Americans away with

572
00:32:14,880 --> 00:32:19,520
Speaker 1: their flavor profile. You know. I got a lot of

573
00:32:19,520 --> 00:32:23,440
Speaker 1: platitudes from the top guys at Egg and all the visitors.

574
00:32:23,480 --> 00:32:25,480
Speaker 1: You know. So we cooked for six thousand people on

575
00:32:25,520 --> 00:32:29,720
Speaker 1: the day. Yeah, so yeah, I mean, to me, barbecue

576
00:32:29,720 --> 00:32:32,800
Speaker 1: will always be in essence in New Zealand. I think

577
00:32:32,840 --> 00:32:36,040
Speaker 1: have been quite nice if we had an even better

578
00:32:36,200 --> 00:32:39,840
Speaker 1: climate like Australia. But it's ingrained, you know. I mean

579
00:32:40,480 --> 00:32:42,440
Speaker 1: there's not one week I don't cook five times a

580
00:32:42,480 --> 00:32:45,200
Speaker 1: week on my big Green Egg. You know, I just

581
00:32:45,240 --> 00:32:47,080
Speaker 1: love it, you know, you can't beat it.

582
00:32:48,200 --> 00:32:49,640
Speaker 2: Yeah, I love that whole.

583
00:32:50,120 --> 00:32:50,280
Speaker 1: Yeah.

584
00:32:50,360 --> 00:32:52,920
Speaker 2: Normally when we ask what is New Zealand barbecue or

585
00:32:52,920 --> 00:32:57,040
Speaker 2: what is X Places barbecue where kind of we end

586
00:32:57,120 --> 00:33:00,800
Speaker 2: up talking about flavors and woods and that kind of thing.

587
00:33:00,840 --> 00:33:04,640
Speaker 2: But for you, it's a it's actually way more than that.

588
00:33:04,760 --> 00:33:08,200
Speaker 2: It's an ethos and it's a feeling almost rather than

589
00:33:08,240 --> 00:33:10,320
Speaker 2: a than a flavor thing, and you can kind of

590
00:33:10,400 --> 00:33:12,400
Speaker 2: encompass everything, which I think is very cool.

591
00:33:12,720 --> 00:33:14,960
Speaker 1: Yeah. Look, you there's nothing better. You get a guy

592
00:33:14,960 --> 00:33:17,920
Speaker 1: coming and who's done his fierst brisket and he's absolutely

593
00:33:18,080 --> 00:33:21,040
Speaker 1: nailed it, you know, and it's from tips from us.

594
00:33:21,680 --> 00:33:23,960
Speaker 1: I mean, we're very fortunate. We've got Thomas Winkler on

595
00:33:24,000 --> 00:33:25,880
Speaker 1: the staff and Auglund. I mean, he's a very good

596
00:33:25,960 --> 00:33:28,840
Speaker 1: chef and he's done a bit of comp work. You know.

597
00:33:28,880 --> 00:33:30,760
Speaker 1: We've got Adam there, We've got you know, we've got

598
00:33:30,800 --> 00:33:32,920
Speaker 1: so many good guys you know, who are willing to

599
00:33:32,960 --> 00:33:36,600
Speaker 1: share their knowledge. You know. It's yeah, I love it.

600
00:33:36,680 --> 00:33:38,960
Speaker 1: I love it. It's just such a great feeling of community,

601
00:33:39,040 --> 00:33:40,280
Speaker 1: you know. Yeah.

602
00:33:40,360 --> 00:33:43,040
Speaker 2: Yeah, now you did touch on it earlier, and on

603
00:33:43,080 --> 00:33:47,200
Speaker 2: this show, we're agnostic. We don't mind for us. We're

604
00:33:47,240 --> 00:33:49,840
Speaker 2: also in that, you know, barbecue is barbecue. I don't

605
00:33:49,880 --> 00:33:51,960
Speaker 2: actually care what you cook it on. I know there

606
00:33:52,000 --> 00:33:53,920
Speaker 2: are some pages of the internet that we like to

607
00:33:53,960 --> 00:33:56,760
Speaker 2: frequent that do have a one or the other kind

608
00:33:56,800 --> 00:33:59,720
Speaker 2: of thing. But we're very we're open on this show.

609
00:33:59,760 --> 00:34:03,040
Speaker 2: We're happy to see wherever it comes from. But let's

610
00:34:03,080 --> 00:34:06,560
Speaker 2: talk about the old gas versus charcoal, because obviously, I mean,

611
00:34:06,560 --> 00:34:09,160
Speaker 2: this country was built on gas barbecues, really, wasn't it.

612
00:34:09,200 --> 00:34:12,319
Speaker 2: I Mean that's yeah, that's what happened. And so what's

613
00:34:12,360 --> 00:34:15,080
Speaker 2: the story with them now? They still super popular. It's

614
00:34:15,120 --> 00:34:17,240
Speaker 2: easy when you're in this world to kind of dive

615
00:34:17,280 --> 00:34:19,600
Speaker 2: into it and just assume that, right, well, I'm not

616
00:34:19,640 --> 00:34:22,120
Speaker 2: cooking on gas, so everybody's not cooking on gas anymore,

617
00:34:22,200 --> 00:34:23,640
Speaker 2: right so, but they probably are.

618
00:34:25,320 --> 00:34:27,920
Speaker 1: Roger rich White and myself were the main architects of

619
00:34:28,560 --> 00:34:32,360
Speaker 1: New Zealand having so many gas barbecues. But the little

620
00:34:32,400 --> 00:34:35,879
Speaker 1: secret there, Alex is, at home, we only ever had

621
00:34:36,440 --> 00:34:40,520
Speaker 1: a jug or barbecues, you know. But you know, there

622
00:34:40,640 --> 00:34:44,080
Speaker 1: was this conception obviously, you know that gas is easy,

623
00:34:44,160 --> 00:34:46,399
Speaker 1: and it's certainly for a lot of families. I mean,

624
00:34:46,719 --> 00:34:49,120
Speaker 1: you know, because sometimes mum's firing up the barbie and

625
00:34:49,200 --> 00:34:51,680
Speaker 1: maybe she just doesn't have that same level of confidence

626
00:34:51,719 --> 00:34:54,360
Speaker 1: that some of the comp girls do, you know, for

627
00:34:54,880 --> 00:34:59,239
Speaker 1: lighting a charcoal barbecue. But yeah, i'd say we're not judgmental.

628
00:34:59,520 --> 00:35:02,480
Speaker 1: We point out to people that, you know, the flate,

629
00:35:02,520 --> 00:35:05,880
Speaker 1: different flavor profiles and what we believe gives you a

630
00:35:05,880 --> 00:35:08,840
Speaker 1: better bang for buck. But of course we've got so

631
00:35:08,920 --> 00:35:12,759
Speaker 1: many gas barbecue customers now where they'll take a wood

632
00:35:12,840 --> 00:35:17,960
Speaker 1: chip tube and put the smoking chips in the gas barbecue.

633
00:35:18,000 --> 00:35:20,440
Speaker 1: You know, so they've got they have got that effect.

634
00:35:21,160 --> 00:35:23,280
Speaker 1: And you know, I must have met there's some pretty

635
00:35:23,640 --> 00:35:26,839
Speaker 1: pretty decent gas boot barbecue kui's out there. They can

636
00:35:26,920 --> 00:35:28,040
Speaker 1: actually put out a good meal.

637
00:35:29,320 --> 00:35:33,640
Speaker 2: You'd not be surprised the amount of comp guys and

638
00:35:34,520 --> 00:35:36,920
Speaker 2: low and snow guys hot the fast guys who are

639
00:35:36,920 --> 00:35:43,480
Speaker 2: now fairly what's the word like evangelical about it, who

640
00:35:43,600 --> 00:35:46,480
Speaker 2: all like myself, would have started by getting a packet

641
00:35:46,520 --> 00:35:49,239
Speaker 2: of wood chips and either chucking them in foil and

642
00:35:49,280 --> 00:35:51,799
Speaker 2: poking holes in it and popping it in the old

643
00:35:51,840 --> 00:35:54,080
Speaker 2: gas barbie. Because that's where we're like, well we'll give

644
00:35:54,080 --> 00:35:55,960
Speaker 2: it a go. But I've got a gas right, we'll

645
00:35:55,960 --> 00:35:56,720
Speaker 2: see what happens.

646
00:35:56,920 --> 00:36:00,399
Speaker 1: And I mean that it's hilarious, you know, because being

647
00:36:00,400 --> 00:36:02,480
Speaker 1: in the States in March and there was there's been

648
00:36:02,520 --> 00:36:05,759
Speaker 1: an explosion of griddles, you know, like you know, you're

649
00:36:05,800 --> 00:36:09,799
Speaker 1: flat flake barbecues. I mean we laugh when we go

650
00:36:09,880 --> 00:36:13,880
Speaker 1: there because nearly even longer I've been in the industry,

651
00:36:15,400 --> 00:36:18,279
Speaker 1: barbecues Galore brought out the footy Master about forty three

652
00:36:18,360 --> 00:36:22,400
Speaker 1: years ago in Australia and we've always had flat barbecues

653
00:36:22,520 --> 00:36:25,279
Speaker 1: in Ossie and New Zealand, you know. And yet now

654
00:36:25,320 --> 00:36:28,719
Speaker 1: the Americans perceive they've invented it, you know, and I

655
00:36:28,800 --> 00:36:32,239
Speaker 1: must admit, you know, it is quite handy if you're

656
00:36:32,239 --> 00:36:34,480
Speaker 1: doing a lot of smashes, you know. Yeah, you know,

657
00:36:34,640 --> 00:36:37,759
Speaker 1: a flat, flat paid barbie does lend itself to that,

658
00:36:37,880 --> 00:36:42,960
Speaker 1: you know. So we're selling a truckload of plate barbecues

659
00:36:42,960 --> 00:36:43,400
Speaker 1: at the moment.

660
00:36:43,480 --> 00:36:47,480
Speaker 2: Yeah, I tell you there's there's a gas plate barbecue

661
00:36:47,520 --> 00:36:50,080
Speaker 2: in my future because I want a smash burger one

662
00:36:50,080 --> 00:36:53,000
Speaker 2: as well. And yeah, there is a certain brand I've

663
00:36:53,000 --> 00:36:55,080
Speaker 2: got my own for when I'm allowed to spend money

664
00:36:55,080 --> 00:36:57,759
Speaker 2: on a barbecue again, which might be at some point soon,

665
00:36:57,800 --> 00:36:59,719
Speaker 2: you never know, y, Yeah, I mean there's that and

666
00:36:59,760 --> 00:37:02,640
Speaker 2: I think even with the even with a gas barbecue,

667
00:37:02,760 --> 00:37:05,759
Speaker 2: I know that if you're not putting wood chips in

668
00:37:05,800 --> 00:37:09,640
Speaker 2: it or smoke tubes or whatever, there's still something Just

669
00:37:09,800 --> 00:37:13,800
Speaker 2: cooking it outside, I think adds even if it's two

670
00:37:13,840 --> 00:37:18,200
Speaker 2: percent extra flavor, just cooking it outside adds some extra flavor.

671
00:37:19,400 --> 00:37:21,960
Speaker 1: You know, boys have a beer or wine or a Scotch,

672
00:37:22,160 --> 00:37:26,239
Speaker 1: get out there. You know, it's you can feel your

673
00:37:26,640 --> 00:37:28,879
Speaker 1: your stressly was coming down from a busy day as

674
00:37:28,880 --> 00:37:31,319
Speaker 1: soon as you fire up your grill, you know. Yeah,

675
00:37:31,360 --> 00:37:36,200
Speaker 1: And you know man's been cooking over flame for you know,

676
00:37:36,320 --> 00:37:41,120
Speaker 1: thousands and thousands of years, you know. I think it's

677
00:37:40,719 --> 00:37:43,680
Speaker 1: it's just such a great thing. I mean, we have

678
00:37:43,840 --> 00:37:46,480
Speaker 1: we have a joke in our house here. I mean

679
00:37:47,120 --> 00:37:50,360
Speaker 1: the oven. The oven's only turned on in winter to

680
00:37:50,440 --> 00:37:52,440
Speaker 1: warm the plates. I mean, we just don't kick and

681
00:37:52,560 --> 00:37:54,879
Speaker 1: we just don't cook in the house. You know. It's

682
00:37:54,920 --> 00:37:58,520
Speaker 1: almost like that Asian wet kitchen idea outside, you know,

683
00:37:59,719 --> 00:38:04,560
Speaker 1: and in Auckland, a wet kitchen is often often from

684
00:38:04,600 --> 00:38:08,719
Speaker 1: the weather, is what you get. But yeah, I mean,

685
00:38:08,760 --> 00:38:12,719
Speaker 1: I just we encourage people to get out barbecue as

686
00:38:12,840 --> 00:38:15,080
Speaker 1: many times as they can you know, I mean, New

687
00:38:15,160 --> 00:38:18,560
Speaker 1: Zealand's got some fantastic, you know, very good lean proteins,

688
00:38:19,160 --> 00:38:22,640
Speaker 1: you know. And you know also, as we say to

689
00:38:22,680 --> 00:38:26,480
Speaker 1: people on a barbecue, you don't have to necessarily just

690
00:38:26,480 --> 00:38:30,120
Speaker 1: cook proteins, you know, if you're veget vegetarian or vegan,

691
00:38:30,680 --> 00:38:32,520
Speaker 1: there's plenty of stuff you can whack on the grill

692
00:38:32,680 --> 00:38:35,520
Speaker 1: and it just comes out tasting so much better, you know.

693
00:38:36,160 --> 00:38:40,120
Speaker 2: Yeah, And you know even if you're you've either got

694
00:38:40,160 --> 00:38:44,719
Speaker 2: the cast iron grates on your your gas barbecue, those

695
00:38:44,719 --> 00:38:47,759
Speaker 2: all in part a flavor off those and you know,

696
00:38:47,880 --> 00:38:51,120
Speaker 2: things like asparagus on a cast iron great for me

697
00:38:51,280 --> 00:38:51,759
Speaker 2: is just.

698
00:38:51,760 --> 00:38:57,080
Speaker 1: Like one hundred percent. We cooked some asparagus and stuff

699
00:38:57,120 --> 00:39:00,760
Speaker 1: cousettes the other night, you know, on on my cast

700
00:39:00,760 --> 00:39:04,320
Speaker 1: iron grill on the big green egg, you know, and outstanding.

701
00:39:04,360 --> 00:39:06,560
Speaker 1: You know, you just you just can't beat the flavor profile, you.

702
00:39:06,520 --> 00:39:11,400
Speaker 2: Know, yeah, exactly. Now what's so what's flying off the

703
00:39:11,400 --> 00:39:14,120
Speaker 2: shelves at the right right? What are people into and

704
00:39:14,160 --> 00:39:16,520
Speaker 2: what are what are the hot hot items?

705
00:39:16,800 --> 00:39:19,120
Speaker 1: Well, I guess you know, poor old New Zealand, you know,

706
00:39:19,160 --> 00:39:23,200
Speaker 1: we are in a bit of a recession. But you

707
00:39:23,239 --> 00:39:27,400
Speaker 1: know the things that really stand the test of time.

708
00:39:29,440 --> 00:39:31,759
Speaker 1: Big Green Eggs are flying out the door, you know,

709
00:39:31,840 --> 00:39:35,920
Speaker 1: because you're getting you're getting that person who really wants

710
00:39:35,960 --> 00:39:39,279
Speaker 1: to get into barbecuing. They may have had a gas

711
00:39:39,320 --> 00:39:41,040
Speaker 1: barbecue for some years and they're like, you know, I

712
00:39:41,080 --> 00:39:44,400
Speaker 1: wouldn't mind just trying charcoal, or my dad used to

713
00:39:44,400 --> 00:39:47,560
Speaker 1: cook on charcoal. I'd love to do it, but I've

714
00:39:47,560 --> 00:39:49,880
Speaker 1: got a busy life, you know. And of course the

715
00:39:49,920 --> 00:39:53,200
Speaker 1: big Green egg is a total set and forget. You know,

716
00:39:53,320 --> 00:39:55,640
Speaker 1: your broncos are still flying out the door.

717
00:39:57,320 --> 00:40:01,560
Speaker 2: I think the thing with the comados, whether the Green

718
00:40:01,600 --> 00:40:06,000
Speaker 2: Eggs or the Joe's or whatever they are, you can yeah,

719
00:40:06,120 --> 00:40:08,440
Speaker 2: if if it's if it's the guy buying it, you

720
00:40:08,480 --> 00:40:10,919
Speaker 2: can often get those past the wife because they look

721
00:40:10,960 --> 00:40:14,960
Speaker 2: good in the garden as well. Lady, don't look like

722
00:40:15,000 --> 00:40:17,719
Speaker 2: a barbecue, do they. They look like a nice big

723
00:40:17,760 --> 00:40:18,600
Speaker 2: pop plant or something.

724
00:40:19,080 --> 00:40:22,720
Speaker 1: I had a lady on Sunday say, I'm actually signing

725
00:40:22,760 --> 00:40:27,319
Speaker 1: off on this purchase because they look awesome. You know,

726
00:40:27,719 --> 00:40:29,799
Speaker 1: our Titan where we do our own range of gas

727
00:40:29,880 --> 00:40:32,960
Speaker 1: barbecue is our Titans. There's such good value for money.

728
00:40:33,280 --> 00:40:35,759
Speaker 1: I design them, I do the bit of materials. They're

729
00:40:35,800 --> 00:40:41,080
Speaker 1: all three O four stainless. They're going well, some of

730
00:40:41,160 --> 00:40:45,759
Speaker 1: you more the Beef Master from that, that's your griddle barbecue.

731
00:40:45,880 --> 00:40:49,080
Speaker 1: That's that's going extremely well at the moment. And then

732
00:40:49,080 --> 00:40:51,040
Speaker 1: we've got the quirky stuff, you know, like the Santa

733
00:40:51,040 --> 00:40:54,480
Speaker 1: Marias and all that. And of course you know that

734
00:40:54,600 --> 00:40:57,959
Speaker 1: new category palate girls. You know, it has come out

735
00:40:58,680 --> 00:41:02,640
Speaker 1: of virtually nowhere from you know maybe they especially in

736
00:41:02,680 --> 00:41:06,480
Speaker 1: New Zealand six maybe six years ago, and it has

737
00:41:06,600 --> 00:41:09,640
Speaker 1: taken you know, quite a big market share. I mean,

738
00:41:09,680 --> 00:41:13,520
Speaker 1: we're very proud. We've got numerous ranges on the floor.

739
00:41:13,520 --> 00:41:17,480
Speaker 1: We've got you know, Trager, GMG, Yoda and they do

740
00:41:17,520 --> 00:41:22,080
Speaker 1: a fabulous job also for busy families, you know. Yeah so,

741
00:41:23,600 --> 00:41:26,200
Speaker 1: and then of course our rubs and rubs and sauces,

742
00:41:26,320 --> 00:41:29,120
Speaker 1: you know, people love that. I mean, we have massive

743
00:41:29,160 --> 00:41:32,279
Speaker 1: tasting tables in each store. I don't want people to

744
00:41:32,320 --> 00:41:34,440
Speaker 1: spend up to twenty five dollars on a rubb or

745
00:41:34,480 --> 00:41:37,440
Speaker 1: sauce now and get home and don't like it. So

746
00:41:37,680 --> 00:41:40,480
Speaker 1: we've got most of everything open so people can taste stuff,

747
00:41:40,480 --> 00:41:43,560
Speaker 1: you know. I guess that's where we come in as

748
00:41:43,600 --> 00:41:46,400
Speaker 1: a specialist. You know, we'd rather spend time with the

749
00:41:46,480 --> 00:41:50,160
Speaker 1: customer explaining stuff and then we you know, will mix

750
00:41:50,239 --> 00:41:54,359
Speaker 1: and match those as well. Yeah, and accessories are going well,

751
00:41:54,400 --> 00:41:58,439
Speaker 1: and our fire pits are selling extremely well as well. Yeah, pits.

752
00:41:58,480 --> 00:42:01,439
Speaker 1: Fire pits very much in the vogue at the moment,

753
00:42:01,560 --> 00:42:07,719
Speaker 1: especially our smokeless range, you know. Yeah, but overall, you know,

754
00:42:08,000 --> 00:42:13,040
Speaker 1: it's not the easiest retail marketing moment, but we're we're

755
00:42:13,160 --> 00:42:15,120
Speaker 1: we're up with last year, so we're very happy, you know.

756
00:42:16,440 --> 00:42:20,360
Speaker 2: Yeah, did you see just talking of those smokeless fire pits,

757
00:42:20,360 --> 00:42:23,440
Speaker 2: because I've seen a great video online which is one

758
00:42:23,480 --> 00:42:27,160
Speaker 2: of my favorite little YouTube places to go and hang out.

759
00:42:27,520 --> 00:42:31,319
Speaker 2: They're called the Bearded Butchers. Oh yes, and have you

760
00:42:31,400 --> 00:42:35,080
Speaker 2: seen where they cooked their whole cow over at a

761
00:42:35,080 --> 00:42:36,000
Speaker 2: smokeless fibe.

762
00:42:36,080 --> 00:42:40,080
Speaker 1: Yeah. Well, Thomas who works for us, of course, being

763
00:42:40,080 --> 00:42:43,879
Speaker 1: a top chef, he's always got all their videos up,

764
00:42:43,960 --> 00:42:46,720
Speaker 1: you know, and when they buying these WAGU bests breaking

765
00:42:46,719 --> 00:42:50,040
Speaker 1: them down, I mean, well, we'll sit there for forty

766
00:42:50,080 --> 00:42:53,440
Speaker 1: five minutes watching those guys. They're they're incredible. Yeah, they're great,

767
00:42:53,560 --> 00:42:56,520
Speaker 1: huh yeah. Yeah, And that's why we sell quite a

768
00:42:56,520 --> 00:42:59,200
Speaker 1: few Santa marias as well, you know, for that sort

769
00:42:59,200 --> 00:43:01,879
Speaker 1: of you know, South American type type of cooking as well.

770
00:43:02,160 --> 00:43:04,160
Speaker 1: And also that's where the Judge comes in. You know,

771
00:43:04,160 --> 00:43:06,120
Speaker 1: the Judge is a very good product for that as well.

772
00:43:06,239 --> 00:43:08,720
Speaker 1: And the Rambler, you know, for your smaller cuts.

773
00:43:08,960 --> 00:43:11,800
Speaker 2: Yeah, yeah, yeah, I would. I would honestly love a

774
00:43:11,880 --> 00:43:14,480
Speaker 2: Santa Maria as well. I love that whole style of cooking.

775
00:43:14,840 --> 00:43:17,440
Speaker 1: Yeah. A lot of fun, a lot of.

776
00:43:17,360 --> 00:43:22,320
Speaker 2: Fun, really good, really good. So what what's your favorite

777
00:43:22,360 --> 00:43:24,480
Speaker 2: rub at the moment? Like, what are you putting on everything?

778
00:43:26,640 --> 00:43:29,319
Speaker 1: We have one. We describe it as it looks like

779
00:43:29,440 --> 00:43:32,879
Speaker 1: your grandparents' ashes, and it sold out in about five

780
00:43:32,920 --> 00:43:35,800
Speaker 1: weeks when I brought it down. And that's the Cosmo

781
00:43:35,920 --> 00:43:40,080
Speaker 1: Steak Rub. So on a on a vessel heading towards

782
00:43:40,160 --> 00:43:43,040
Speaker 1: New Zealand, which hopefully arrives about the twenty third of October.

783
00:43:44,040 --> 00:43:47,200
Speaker 1: I have so many rubs and sauces it's unbelievable. And

784
00:43:47,239 --> 00:43:51,520
Speaker 1: that's in there. You know. Obviously we love Rum and Q.

785
00:43:51,760 --> 00:43:54,960
Speaker 1: We love four Sauceman products, you know, because of their uniqueness.

786
00:43:55,000 --> 00:44:01,040
Speaker 1: We made in New Zealand Sucklebusters, fantastic Elk Creek. You

787
00:44:01,080 --> 00:44:04,520
Speaker 1: know cam Day who owns Elk Creek. He's a he's

788
00:44:05,239 --> 00:44:08,040
Speaker 1: he's a good old red He calls himself a red

789
00:44:08,080 --> 00:44:13,799
Speaker 1: neck with a paycheck, and his rubs are outstanding. Yeah,

790
00:44:13,840 --> 00:44:19,040
Speaker 1: we've got another one Spanglish Assadero, which is Claudia and

791
00:44:19,080 --> 00:44:22,120
Speaker 1: her brother originally from Mexico, live in the States. Now

792
00:44:23,560 --> 00:44:27,959
Speaker 1: their stuff is outstanding. We've got a new chimmy churi rub.

793
00:44:28,000 --> 00:44:32,520
Speaker 1: We've just landed from them, steak and chopped rub from them. Yeah,

794
00:44:32,520 --> 00:44:35,400
Speaker 1: it's And obviously then you've got your guys like Keith Riles,

795
00:44:35,480 --> 00:44:40,239
Speaker 1: Killer Hogs, Cattleman's. You know, we've got such a vast range,

796
00:44:40,239 --> 00:44:42,319
Speaker 1: and that's why we love having people come in and

797
00:44:42,880 --> 00:44:46,160
Speaker 1: we'll take them through, you know, different flavor profiles because obviously, Alex,

798
00:44:46,239 --> 00:44:49,000
Speaker 1: what you and I like not necessarily what Fred likes,

799
00:44:49,040 --> 00:44:51,440
Speaker 1: you know. So we give the people the opportunity and

800
00:44:51,480 --> 00:44:53,480
Speaker 1: obviously they bring the kids in. The kids get the

801
00:44:53,520 --> 00:44:56,880
Speaker 1: sampler as well, you know. Yeah, and it's it's a

802
00:44:56,920 --> 00:44:59,440
Speaker 1: real taste explosion. I mean, I mean, we had a

803
00:44:59,520 --> 00:45:03,840
Speaker 1: kid in yesterday, I'm sorry, on Sunday. This boy would

804
00:45:03,840 --> 00:45:07,680
Speaker 1: know more about Big Green Egg than most adults. And

805
00:45:07,719 --> 00:45:10,239
Speaker 1: then he spent an hour in the store with his

806
00:45:10,360 --> 00:45:13,120
Speaker 1: mum because his dad's a top chef in New Zealand

807
00:45:14,080 --> 00:45:17,000
Speaker 1: sampling rubs. You know, what a joy, you know. And

808
00:45:17,040 --> 00:45:19,480
Speaker 1: this kid is so intelligent and he's going to be

809
00:45:19,760 --> 00:45:22,799
Speaker 1: he will get into the comp scene and become a

810
00:45:22,840 --> 00:45:27,640
Speaker 1: master barbecue, you can guarantee, you know. Yeah. So, yeah,

811
00:45:27,640 --> 00:45:29,600
Speaker 1: there's a lot going on, a lot of exciting stuff.

812
00:45:30,560 --> 00:45:34,040
Speaker 1: There's not as much innovation out of the States probably

813
00:45:34,080 --> 00:45:38,640
Speaker 1: as in previous years, but that will all turn around.

814
00:45:39,160 --> 00:45:42,000
Speaker 1: I think for twenty five twenty six, there'll be a

815
00:45:42,000 --> 00:45:46,240
Speaker 1: lot more innovation come out again as these big companies regroup,

816
00:45:46,360 --> 00:45:50,080
Speaker 1: you know, because they had just unbelievable sales under COVID

817
00:45:50,400 --> 00:45:55,360
Speaker 1: and then of course recessionary times. But yeah, there's a

818
00:45:55,400 --> 00:45:58,400
Speaker 1: lot of exciting stuff. Unfortunately I can't tell you some

819
00:45:58,440 --> 00:46:01,040
Speaker 1: of the stuff of course because we're signed the confidentiality.

820
00:46:01,120 --> 00:46:04,560
Speaker 1: But there's some exciting products coming out. Yeah. So we

821
00:46:04,680 --> 00:46:04,880
Speaker 1: had a.

822
00:46:04,880 --> 00:46:08,239
Speaker 2: Little bit mystery in there, you know, Jesus teasers a

823
00:46:08,280 --> 00:46:11,360
Speaker 2: little bit, Yeah, teesus a little bit. So you you

824
00:46:11,480 --> 00:46:16,520
Speaker 2: mentioned you just in the States, apart from cooking the

825
00:46:16,560 --> 00:46:19,360
Speaker 2: proverbial ton of chicken wings, by the sounds of it, like,

826
00:46:19,440 --> 00:46:21,160
Speaker 2: what else were you up to over there? Who were

827
00:46:21,200 --> 00:46:23,919
Speaker 2: you seeing? It was a famous.

828
00:46:24,280 --> 00:46:26,120
Speaker 1: It was a lightning trip this one, to be honest,

829
00:46:26,680 --> 00:46:29,640
Speaker 1: I was all centered around Big Green egg for the

830
00:46:29,640 --> 00:46:32,759
Speaker 1: distributed conference and a world record attempt at the most

831
00:46:32,800 --> 00:46:37,480
Speaker 1: chicken wings cooked, which we smashed. And it was just

832
00:46:37,560 --> 00:46:41,920
Speaker 1: fantastic to see six thousand people come into a baseball

833
00:46:41,960 --> 00:46:47,279
Speaker 1: stadium and they'd all spent seventy five US each. There

834
00:46:47,320 --> 00:46:49,960
Speaker 1: was two hundred and eighty six Big Green Eggs running

835
00:46:50,840 --> 00:46:53,960
Speaker 1: and one hundred and eighty of those were local teams.

836
00:46:54,640 --> 00:46:59,600
Speaker 1: There was fifty different countries under egg cooking, and then

837
00:47:00,040 --> 00:47:02,759
Speaker 1: seventy eight barbecues, you know, Big Green Eggs cooking for

838
00:47:02,760 --> 00:47:08,600
Speaker 1: the world record. But just watching the American faces tasting

839
00:47:08,600 --> 00:47:14,120
Speaker 1: our New Zealand profile that that was that was pretty amazing. Yeah,

840
00:47:14,120 --> 00:47:15,680
Speaker 1: there was. There was a lot of top shifts there,

841
00:47:15,840 --> 00:47:18,840
Speaker 1: you know, David Rose et cetera and Oized guys, and

842
00:47:18,920 --> 00:47:21,880
Speaker 1: we had a great meeting with Not normally we go

843
00:47:21,920 --> 00:47:23,960
Speaker 1: on a more extended trip, but of course this time

844
00:47:23,960 --> 00:47:25,600
Speaker 1: of the year we're getting very busy in the stores.

845
00:47:25,640 --> 00:47:29,120
Speaker 1: So traditionally we've gone to the States more in March

846
00:47:29,320 --> 00:47:31,360
Speaker 1: and then we do a massive road trip, you know,

847
00:47:31,680 --> 00:47:35,320
Speaker 1: and we're catching up with guys, you know, like Yoda

848
00:47:35,400 --> 00:47:37,880
Speaker 1: and Big Green Egg and Soucklebusters, and you know, we

849
00:47:38,200 --> 00:47:42,160
Speaker 1: represent a lot of American brands. PK over in Little Rock, Arkansas,

850
00:47:42,400 --> 00:47:45,080
Speaker 1: fantastic brand. Well, you know, one of the best steak

851
00:47:45,080 --> 00:47:46,800
Speaker 1: cooking barbecues in the world. We sell a lot, a

852
00:47:46,800 --> 00:47:47,680
Speaker 1: lot of pks.

853
00:47:47,840 --> 00:47:52,080
Speaker 2: I'm a big fan. I bought my PK from you. Yes, yes,

854
00:47:52,360 --> 00:47:55,280
Speaker 2: my TX. I love that thing. It's amazing. It's probably

855
00:47:55,280 --> 00:47:56,759
Speaker 2: the last one I'd ever get rid of.

856
00:47:57,200 --> 00:48:00,840
Speaker 1: Yes, I just think it's awesome. We you know Thomas

857
00:48:00,880 --> 00:48:04,520
Speaker 1: who works for us, he grew up in Essay. So

858
00:48:04,719 --> 00:48:06,520
Speaker 1: we cook vrse out in the back of the store

859
00:48:06,520 --> 00:48:09,799
Speaker 1: at least three times a week on a PK. That's fantastic,

860
00:48:09,920 --> 00:48:15,080
Speaker 1: you know. Yeah, So this time, yeah, just a lightning

861
00:48:15,080 --> 00:48:18,520
Speaker 1: trip to Atlanta and engage with will mainly mainly the

862
00:48:18,520 --> 00:48:21,040
Speaker 1: Big Green Egg team, but yeah, we'll be back up

863
00:48:21,040 --> 00:48:24,520
Speaker 1: in the States and probably March and visit you know

864
00:48:24,520 --> 00:48:27,040
Speaker 1: a lot more guys. I mean, we've even got the

865
00:48:27,080 --> 00:48:31,440
Speaker 1: awesome guys up at Crow Valley, you know, Damon and

866
00:48:31,520 --> 00:48:34,479
Speaker 1: Lou Holter. They're coming down for meat Stop this year,

867
00:48:34,840 --> 00:48:38,000
Speaker 1: you know, twenty five. I mean their range of rubs

868
00:48:38,040 --> 00:48:41,880
Speaker 1: and sauces is outstanding, you know, but they're up in Wisconsin,

869
00:48:41,960 --> 00:48:44,319
Speaker 1: so sometimes a bit harder to get up get up

870
00:48:44,360 --> 00:48:47,800
Speaker 1: that way, you know. But yeah, and we keep searching

871
00:48:47,800 --> 00:48:49,600
Speaker 1: out new products all the time. You know, We've got

872
00:48:49,600 --> 00:48:52,160
Speaker 1: We've got some pretty awesome habachs on the way soon.

873
00:48:52,239 --> 00:48:54,720
Speaker 1: And yeah, we just keep pushing, pushing, pushing.

874
00:48:55,480 --> 00:48:57,960
Speaker 2: Yeah, I mean, I know what you mean when you

875
00:48:58,000 --> 00:49:00,239
Speaker 2: say that. You know, there's been a few things come

876
00:49:00,239 --> 00:49:04,000
Speaker 2: out I guess from the States recently that I'm interested in,

877
00:49:04,040 --> 00:49:06,200
Speaker 2: but mainly they're in the sort of the competition world,

878
00:49:06,200 --> 00:49:08,960
Speaker 2: so might be a Brian or something like that, like, yeah,

879
00:49:09,000 --> 00:49:12,120
Speaker 2: a thing like that, But I certainly feel like we're

880
00:49:12,120 --> 00:49:14,719
Speaker 2: probably about to get a big like smash from them.

881
00:49:14,760 --> 00:49:18,200
Speaker 2: But conversely, also, like you say, our own products, both

882
00:49:18,239 --> 00:49:21,759
Speaker 2: here and in Australia, I think have really set the

883
00:49:21,800 --> 00:49:24,680
Speaker 2: pace in the last few years. And you know, I

884
00:49:24,719 --> 00:49:29,319
Speaker 2: know when either just from talking to the guys at

885
00:49:29,360 --> 00:49:31,640
Speaker 2: Roman Quev when they went over to the States and

886
00:49:31,680 --> 00:49:34,600
Speaker 2: they were doing really well, and Adam and people from

887
00:49:34,680 --> 00:49:38,200
Speaker 2: forced swcemen and you look at like Dan Barrett in

888
00:49:38,760 --> 00:49:42,480
Speaker 2: Aussie and people like that. They're taking stuff to the world,

889
00:49:42,600 --> 00:49:44,960
Speaker 2: you know, and I think that's an amazing thing for

890
00:49:45,040 --> 00:49:47,080
Speaker 2: a and Zed and we always seem to punch above

891
00:49:47,080 --> 00:49:50,719
Speaker 2: our weight in those terms. When you think how many

892
00:49:50,760 --> 00:49:53,719
Speaker 2: people are in this part of the world and how

893
00:49:53,719 --> 00:49:56,480
Speaker 2: many amazing products get sent out, you.

894
00:49:56,400 --> 00:49:59,960
Speaker 1: Know, yeah, I think you know, from what I've observed

895
00:50:00,040 --> 00:50:05,480
Speaker 1: of different rubs and sauces around the world, whether the

896
00:50:05,560 --> 00:50:08,880
Speaker 1: right word is the cleanness and the taste profile or whatever,

897
00:50:09,120 --> 00:50:11,400
Speaker 1: but you know, the Aussie and New Zealand rubs and

898
00:50:11,440 --> 00:50:18,439
Speaker 1: sauces just have an amazing taste profile. You know, there's

899
00:50:18,440 --> 00:50:20,200
Speaker 1: obviously some very good ones out of the States, and

900
00:50:20,280 --> 00:50:23,680
Speaker 1: we bring a lot in, but you know, you know,

901
00:50:23,719 --> 00:50:26,920
Speaker 1: some of Matt's unique stuff from Rum and Q and

902
00:50:26,960 --> 00:50:30,680
Speaker 1: the beer cans. I mean, you know, obviously four saucemen,

903
00:50:31,040 --> 00:50:33,439
Speaker 1: you can't get Manuka honey rub and glaze anywhere else

904
00:50:33,440 --> 00:50:36,160
Speaker 1: in the world. I mean, we would have had I'm

905
00:50:36,160 --> 00:50:40,440
Speaker 1: not exaggerating. We've have had five hundred Americans take pictures

906
00:50:40,520 --> 00:50:43,440
Speaker 1: of the shakers, you know, at the baseball stadium to

907
00:50:43,440 --> 00:50:46,799
Speaker 1: go and buy that online. Yeah, because they were just

908
00:50:46,840 --> 00:50:49,600
Speaker 1: blown away with the flavor profile, you know.

909
00:50:50,239 --> 00:50:52,480
Speaker 2: And I think that's that you kind of hit it

910
00:50:52,520 --> 00:50:53,960
Speaker 2: on the head a bit, right. So when I think

911
00:50:54,000 --> 00:50:56,800
Speaker 2: of American rubs, and I like, there are lots of

912
00:50:56,840 --> 00:50:58,719
Speaker 2: American rubs that I like. I'm not gonna I don't

913
00:50:58,719 --> 00:51:01,160
Speaker 2: want to done more. It sounds like I'm about shit

914
00:51:01,239 --> 00:51:04,680
Speaker 2: all over them, because I'm not. But a lot of

915
00:51:04,719 --> 00:51:07,320
Speaker 2: the time, you know, you'll go, you'll find there'll be

916
00:51:07,360 --> 00:51:10,080
Speaker 2: a brand, and they'll have a beef rubber, pork rub,

917
00:51:10,080 --> 00:51:14,479
Speaker 2: an SPG, a chicken rub, and you know, a lot

918
00:51:14,520 --> 00:51:16,760
Speaker 2: of them will end up being pretty samy.

919
00:51:16,880 --> 00:51:17,040
Speaker 1: Right.

920
00:51:18,320 --> 00:51:22,200
Speaker 2: Yeah, if you put twenty five American pork rubs together,

921
00:51:22,239 --> 00:51:24,879
Speaker 2: I probably couldn't tell many of them apart. There'd only

922
00:51:24,920 --> 00:51:28,000
Speaker 2: be a few that would really stand out. But if

923
00:51:28,040 --> 00:51:33,400
Speaker 2: you take fource Horsemen, rum and c even throw in

924
00:51:33,520 --> 00:51:36,120
Speaker 2: some things like some of the stuff that Josh at

925
00:51:36,120 --> 00:51:41,640
Speaker 2: Texans does or Clint down a black Dog, and I

926
00:51:41,760 --> 00:51:45,760
Speaker 2: find that they have a lot more like interesting flavor hits.

927
00:51:45,800 --> 00:51:48,200
Speaker 2: You know, you look at Matt with his homegrown and

928
00:51:48,239 --> 00:51:52,080
Speaker 2: that's just full of herbs. Yeah, you can pick out

929
00:51:52,160 --> 00:51:55,280
Speaker 2: you know, they're not just oh, this is a pork

930
00:51:55,400 --> 00:51:58,719
Speaker 2: rub and that means it's paprika and some sweetness and

931
00:51:58,920 --> 00:52:03,760
Speaker 2: bit peaking or whatever it's. They're very distinctive, which is awesome.

932
00:52:03,800 --> 00:52:04,560
Speaker 2: From here like that.

933
00:52:04,800 --> 00:52:07,239
Speaker 1: And I think I think New Zealanders especially push the

934
00:52:07,280 --> 00:52:09,799
Speaker 1: boundaries more. You know, they think more about what's going

935
00:52:09,840 --> 00:52:12,320
Speaker 1: into the rub and what what works with the protein.

936
00:52:14,280 --> 00:52:16,880
Speaker 1: And you know a lot of a lot of American rubs.

937
00:52:16,920 --> 00:52:20,800
Speaker 1: As you say that, they're they're going to an audience

938
00:52:21,000 --> 00:52:24,120
Speaker 1: that maybe is a you know, New Zealanders are known

939
00:52:24,160 --> 00:52:27,640
Speaker 1: as quite cautious, but Americans are even more so. And

940
00:52:27,680 --> 00:52:30,560
Speaker 1: when but when they get exposed a new flavor profile,

941
00:52:30,760 --> 00:52:34,600
Speaker 1: they absolutely embrace it like crazy, you know, because it's

942
00:52:34,680 --> 00:52:39,160
Speaker 1: so good, it's so clean, it's so tasty. You know. Yeah,

943
00:52:39,360 --> 00:52:43,279
Speaker 1: it's I think I think the New Zealand rub and

944
00:52:43,320 --> 00:52:49,200
Speaker 1: source scene is could go to explode, actually, you know,

945
00:52:49,680 --> 00:52:54,800
Speaker 1: absolutely explode. It's just getting into you know, getting equality

946
00:52:54,840 --> 00:52:58,359
Speaker 1: distributors in the States. I mean, obviously the boys are

947
00:52:58,360 --> 00:53:02,640
Speaker 1: doing very well in Australia already. But you know, once

948
00:53:02,840 --> 00:53:07,560
Speaker 1: once you get into those taste buds of the Americans

949
00:53:07,560 --> 00:53:12,040
Speaker 1: and show them something different, something clean and very very tasty,

950
00:53:12,360 --> 00:53:15,919
Speaker 1: you know, they'll embrace it big time. They really will.

951
00:53:16,520 --> 00:53:18,560
Speaker 2: Well let's hope, let's hope we see that in the

952
00:53:18,600 --> 00:53:20,560
Speaker 2: next sort of twelve to twenty four months. We can

953
00:53:20,600 --> 00:53:24,440
Speaker 2: see it really really big. So that you've mentioned that

954
00:53:24,719 --> 00:53:26,879
Speaker 2: you obviously you have a big green Egg at home

955
00:53:26,920 --> 00:53:29,279
Speaker 2: and that's a favorite. What else have you got a

956
00:53:29,360 --> 00:53:32,120
Speaker 2: home and what are the favorite cooks that you have

957
00:53:32,200 --> 00:53:32,600
Speaker 2: at home?

958
00:53:34,400 --> 00:53:37,480
Speaker 1: I run an excel the green Egg at home. I

959
00:53:37,520 --> 00:53:39,960
Speaker 1: have got a Yoda Palett griller as a backup. I mean,

960
00:53:40,600 --> 00:53:43,160
Speaker 1: this is how spoiled my kids are. When I go

961
00:53:43,239 --> 00:53:47,280
Speaker 1: to home to England, if they can't come, I've already

962
00:53:47,560 --> 00:53:50,839
Speaker 1: put meals in the freezer, obviously uncooked, and then I'll

963
00:53:50,880 --> 00:53:53,239
Speaker 1: get my daughter because she's way more organized than my son,

964
00:53:54,120 --> 00:53:56,600
Speaker 1: and she'll ring me in England to tell me what

965
00:53:56,640 --> 00:53:59,560
Speaker 1: she's taken out of the freezer and then that'll defrost

966
00:53:59,640 --> 00:54:02,240
Speaker 1: during the day and then basically she rings me, rings

967
00:54:02,280 --> 00:54:04,440
Speaker 1: me again. I get it to turn the Yoda on

968
00:54:04,480 --> 00:54:06,640
Speaker 1: and I do the whole cook from England. So my

969
00:54:07,120 --> 00:54:11,840
Speaker 1: cousins think I'm absolutely bloody mental, But I mean my kids,

970
00:54:12,040 --> 00:54:15,400
Speaker 1: my kids, My kids love barbecue food. So you know,

971
00:54:16,280 --> 00:54:19,520
Speaker 1: I'm very lucky there. You know, they all embrace it. Yeah,

972
00:54:19,560 --> 00:54:21,800
Speaker 1: So the Yoda is there just more as a backup.

973
00:54:22,640 --> 00:54:25,040
Speaker 1: My go to is the egg because it's it's you know,

974
00:54:25,320 --> 00:54:29,960
Speaker 1: camato cooking. Is just awesome. At work, we do a

975
00:54:30,000 --> 00:54:32,480
Speaker 1: lot of cooks as well. You know, we've got a

976
00:54:32,520 --> 00:54:34,400
Speaker 1: pellet grill out in the back. We've got an XL

977
00:54:34,440 --> 00:54:37,880
Speaker 1: egg and p K, so you know, three times a

978
00:54:37,880 --> 00:54:39,560
Speaker 1: week we'll find that p K up and do some

979
00:54:39,640 --> 00:54:46,520
Speaker 1: voice you know. Yeah, So I just love my egg.

980
00:54:46,719 --> 00:54:50,719
Speaker 1: I guess you know it's so easy. Yeah, yeah, Well

981
00:54:50,760 --> 00:54:54,000
Speaker 1: you know that whole Camado touch style of cooking, and

982
00:54:54,280 --> 00:54:57,719
Speaker 1: I mean I do everything from you know, I got

983
00:54:57,719 --> 00:55:00,719
Speaker 1: home from Atlanta on Thursday. First thing I did was

984
00:55:01,640 --> 00:55:04,320
Speaker 1: replicated the chicken we cooked in Atlanta for the family.

985
00:55:04,440 --> 00:55:09,840
Speaker 1: You know, so you know, four sawcemen, manuka honey, rubbing glaze,

986
00:55:09,840 --> 00:55:14,400
Speaker 1: and just did sixteen chicken thighs on the egg. The

987
00:55:14,480 --> 00:55:18,560
Speaker 1: next night, I picked up a Pecanya from a Pari Meats.

988
00:55:18,800 --> 00:55:22,759
Speaker 1: Did a beautiful pecana. Kids are out Saturday night, so

989
00:55:23,600 --> 00:55:28,200
Speaker 1: got some fantastic salmon. Did that on the egg. Obviously,

990
00:55:28,280 --> 00:55:30,319
Speaker 1: tonight I'm not cooking on the egg because I'm on

991
00:55:30,440 --> 00:55:33,640
Speaker 1: with you. But tomorrow night there'll be something else going

992
00:55:33,680 --> 00:55:36,520
Speaker 1: on the egg. I mean, there's not one week that

993
00:55:36,640 --> 00:55:40,080
Speaker 1: doesn't go by five. Five nights a week is minimum

994
00:55:40,120 --> 00:55:44,239
Speaker 1: cookie on a barbecue. I just find it. It's such

995
00:55:44,239 --> 00:55:47,279
Speaker 1: a pleasure, you know, just you know, you can have

996
00:55:47,320 --> 00:55:49,719
Speaker 1: a glass of wine, sit out. Often I'll sit out

997
00:55:49,760 --> 00:55:52,319
Speaker 1: under our you know, louver system and just you know,

998
00:55:53,480 --> 00:55:55,799
Speaker 1: I just watched the egg, you know, because you know,

999
00:55:55,800 --> 00:55:57,440
Speaker 1: you just sit there and you can smell just the

1000
00:55:57,520 --> 00:56:00,160
Speaker 1: smells coming out of it. You know, absolutely brilliant.

1001
00:56:00,719 --> 00:56:04,640
Speaker 2: As a as the as I think we might have

1002
00:56:04,719 --> 00:56:08,000
Speaker 2: to you know, basically anoint you New Zealand's Big Green

1003
00:56:08,040 --> 00:56:13,480
Speaker 2: Egg Expert and you know Comado expert. Yeah, Well, when

1004
00:56:13,520 --> 00:56:15,759
Speaker 2: people come into the store and they might bought their

1005
00:56:15,760 --> 00:56:17,799
Speaker 2: egg for the first time, and they're asking you what

1006
00:56:17,840 --> 00:56:20,960
Speaker 2: the top tips are for Big Green Egg use, what

1007
00:56:20,960 --> 00:56:22,440
Speaker 2: do you tell them?

1008
00:56:23,160 --> 00:56:25,279
Speaker 1: Well, what we say to them is because we sell,

1009
00:56:25,360 --> 00:56:28,160
Speaker 1: we set everything in a bundle. And what we said

1010
00:56:28,160 --> 00:56:31,120
Speaker 1: to them is start off or something forgiving so you

1011
00:56:31,160 --> 00:56:35,000
Speaker 1: get the maximum results, you know. So you know, you

1012
00:56:35,160 --> 00:56:40,520
Speaker 1: can't be racks of pork ribs in a comado, you know,

1013
00:56:42,040 --> 00:56:45,319
Speaker 1: the humble roast chicken. It will blow away anything you

1014
00:56:45,360 --> 00:56:47,480
Speaker 1: do in the oven. And then we then we then

1015
00:56:47,480 --> 00:56:50,279
Speaker 1: we build them up. We give we give everyone that

1016
00:56:50,320 --> 00:56:53,080
Speaker 1: comes in, we give them our top twenty seven recipes

1017
00:56:53,120 --> 00:56:58,279
Speaker 1: that we use on on the eggs, some of those

1018
00:56:58,320 --> 00:57:00,120
Speaker 1: written by us, some of those written by Adam for

1019
00:57:00,120 --> 00:57:03,040
Speaker 1: forcewcemen because he's a big gig man as well. And

1020
00:57:03,080 --> 00:57:06,560
Speaker 1: then we just take people through every part of the experience.

1021
00:57:06,600 --> 00:57:11,000
Speaker 1: You know. You basically when you buy a barbecue from us,

1022
00:57:11,040 --> 00:57:13,600
Speaker 1: you join a family because we've got so much knowledge

1023
00:57:13,719 --> 00:57:16,640
Speaker 1: and that we want to share, and we just want

1024
00:57:16,640 --> 00:57:20,640
Speaker 1: to see people so happy with the results they produce,

1025
00:57:20,800 --> 00:57:23,320
Speaker 1: you know, off their grills, whether it be a gas grill,

1026
00:57:23,840 --> 00:57:26,959
Speaker 1: you know, a rambler charcoal or camado or pellet girl.

1027
00:57:27,360 --> 00:57:30,080
Speaker 1: We don't care as long as people are enjoying their

1028
00:57:30,120 --> 00:57:32,360
Speaker 1: barbecuing and getting fabulous results.

1029
00:57:33,720 --> 00:57:42,040
Speaker 2: Yeah, and what about like, are there any are there

1030
00:57:42,080 --> 00:57:47,240
Speaker 2: any tips outside of the like because I know sometimes yeah,

1031
00:57:47,280 --> 00:57:51,280
Speaker 2: they can, they can get quite hot on you if

1032
00:57:51,280 --> 00:57:52,560
Speaker 2: you let them go, if you let.

1033
00:57:55,000 --> 00:57:58,440
Speaker 1: Yeah, we give everyone a step by step set of

1034
00:57:58,440 --> 00:58:03,640
Speaker 1: instructions with those recipes, as we do for a lot

1035
00:58:03,640 --> 00:58:06,520
Speaker 1: of other barbecues as well. You know, so we're all

1036
00:58:06,560 --> 00:58:12,320
Speaker 1: about education and assisting people. You know, we're always hanging

1037
00:58:12,320 --> 00:58:15,440
Speaker 1: out our business cards and we basically say, you know,

1038
00:58:15,480 --> 00:58:19,160
Speaker 1: if you're doing a cook and you're not happy and

1039
00:58:19,200 --> 00:58:21,440
Speaker 1: you can't understand what's going just call us. We'll answer

1040
00:58:21,480 --> 00:58:25,160
Speaker 1: the phone. We don't care. You know, our customers truly

1041
00:58:25,200 --> 00:58:29,120
Speaker 1: are our extended barbecue family, you know. And the way

1042
00:58:29,800 --> 00:58:32,240
Speaker 1: the instructions that we give for something like an egg,

1043
00:58:32,800 --> 00:58:35,560
Speaker 1: basically after you've lived at the second time, it becomes

1044
00:58:35,600 --> 00:58:38,120
Speaker 1: like child's play. Same as a webber kettle. You know,

1045
00:58:38,160 --> 00:58:40,360
Speaker 1: we set a lot of webber kettles, you know, because

1046
00:58:40,520 --> 00:58:42,439
Speaker 1: a lot of people came and got the investment level

1047
00:58:42,480 --> 00:58:44,920
Speaker 1: to buy a camado straight away. You know, you wear

1048
00:58:44,960 --> 00:58:48,040
Speaker 1: but kettle is just such an iconic charcoal barbecue. We

1049
00:58:48,120 --> 00:58:51,080
Speaker 1: take people through all that, you know, peks, the whole,

1050
00:58:51,200 --> 00:58:55,960
Speaker 1: you know, even cooking broncos, you know, judges. I mean,

1051
00:58:56,000 --> 00:58:58,440
Speaker 1: obviously your gas barbecues a lot of people having a

1052
00:58:58,600 --> 00:59:02,200
Speaker 1: more inherent knowledge on that. But you know a lot

1053
00:59:02,200 --> 00:59:04,720
Speaker 1: of people cooking on charcolal are doing. You know, you're

1054
00:59:04,760 --> 00:59:07,600
Speaker 1: more exciting cuts, you know. I mean I cook a

1055
00:59:07,640 --> 00:59:10,720
Speaker 1: lot of bavet, a lot of pecania. You know, I

1056
00:59:10,800 --> 00:59:16,680
Speaker 1: love flank, you know, I love skirt steak. Yeah, I'm

1057
00:59:16,680 --> 00:59:20,960
Speaker 1: a big awful man as well, working working class English

1058
00:59:21,000 --> 00:59:24,920
Speaker 1: I love, I love awful and luckily my family does

1059
00:59:24,960 --> 00:59:28,040
Speaker 1: as well. You know, And sometimes you just got to

1060
00:59:28,040 --> 00:59:33,240
Speaker 1: push the boundaries, you know. Yeah, I mean it's it's

1061
00:59:33,400 --> 00:59:37,960
Speaker 1: just such a exciting thing to see people come and

1062
00:59:37,960 --> 00:59:41,200
Speaker 1: and you know, be so excited at what they've delivered

1063
00:59:41,240 --> 00:59:43,680
Speaker 1: for their family, you know, as far as what they cooked.

1064
00:59:44,320 --> 00:59:47,800
Speaker 2: Yeah, yeah, I think that's yeah, or we might well

1065
00:59:47,840 --> 00:59:49,600
Speaker 2: in a minute, that's a really good segue, right to

1066
00:59:49,640 --> 00:59:52,920
Speaker 2: get you into the older, into the quick fires. Because

1067
00:59:53,120 --> 00:59:54,880
Speaker 2: now you said you eat a lot of awful I'm

1068
00:59:54,880 --> 00:59:58,320
Speaker 2: wondering what the first question the answer might be. So

1069
00:59:58,680 --> 01:00:02,920
Speaker 2: I think without any further ado for that, let's let's

1070
01:00:02,960 --> 01:00:05,280
Speaker 2: just make sure that all of our good sponsors get

1071
01:00:05,320 --> 01:00:07,520
Speaker 2: some airtime in your ears, and then we'll come right

1072
01:00:07,560 --> 01:00:14,080
Speaker 2: back to me Chris around some quick fires. Right all, right, time,

1073
01:00:14,160 --> 01:00:18,640
Speaker 2: we're back my favorite part of all the interview. We're

1074
01:00:18,680 --> 01:00:20,960
Speaker 2: going to get into some quick fires and then let's

1075
01:00:20,960 --> 01:00:23,440
Speaker 2: start off with this one then, Chris, and now I'm

1076
01:00:23,480 --> 01:00:29,240
Speaker 2: expecting big things. What is the strangest thing you've ever eaten?

1077
01:00:31,160 --> 01:00:34,280
Speaker 1: Well, you know, I spent I've spent the last probably

1078
01:00:34,400 --> 01:00:38,800
Speaker 1: thirty seven years going up to China. So there's a

1079
01:00:38,840 --> 01:00:41,360
Speaker 1: couple of things I won't mention because I didn't realize

1080
01:00:41,360 --> 01:00:43,960
Speaker 1: what I was eating in the time. But yeah, and

1081
01:00:44,640 --> 01:00:47,840
Speaker 1: having had pets like that, but you know up there,

1082
01:00:47,920 --> 01:00:51,960
Speaker 1: I mean I've had snake, I've had alligaate, locusts, caterpillars,

1083
01:00:52,800 --> 01:00:55,560
Speaker 1: what they what they loosely care sea cockroaches. I got

1084
01:00:55,560 --> 01:01:02,440
Speaker 1: sucked into that one night. So it's sea cockroach, especially

1085
01:01:02,480 --> 01:01:07,320
Speaker 1: a roasted cockroach. Yeah, they sucked me in. But yeah,

1086
01:01:07,560 --> 01:01:11,040
Speaker 1: but I'm pretty game for anything, you know. Like I said,

1087
01:01:11,160 --> 01:01:14,600
Speaker 1: I'm a big awful man. You know, brain's heart, liver, kidneys,

1088
01:01:15,040 --> 01:01:17,880
Speaker 1: I love it. I love it, especially over a charcoal barbecue.

1089
01:01:17,920 --> 01:01:18,880
Speaker 1: You can't beat it, you know.

1090
01:01:20,400 --> 01:01:23,480
Speaker 2: Oh that's yeah, I think the sea cockroach. I might

1091
01:01:23,520 --> 01:01:29,560
Speaker 2: have to put the sea cockroach down as Yeah.

1092
01:01:28,040 --> 01:01:31,360
Speaker 1: Yeah, yeah, yeah, I got sucked into that one big

1093
01:01:31,400 --> 01:01:36,640
Speaker 1: time Chinese friends up there, they were pissing themselves. They

1094
01:01:36,840 --> 01:01:38,160
Speaker 1: really sucked me in on that one.

1095
01:01:38,680 --> 01:01:43,160
Speaker 2: I can imagine. I can imagine, right, what album would

1096
01:01:43,200 --> 01:01:45,400
Speaker 2: you listen to if you can only listen to one

1097
01:01:45,440 --> 01:01:46,920
Speaker 2: album for the rest of your life?

1098
01:01:47,640 --> 01:01:52,000
Speaker 1: Uh? Well, I guess for me because I've got such

1099
01:01:52,040 --> 01:01:56,640
Speaker 1: an eclectic musical taste. I've got my best Spotify list

1100
01:01:57,280 --> 01:01:59,960
Speaker 1: and that goes from I mean I'm an English work

1101
01:02:00,080 --> 01:02:03,240
Speaker 1: in class kids, so punk it's very important to me.

1102
01:02:03,400 --> 01:02:06,960
Speaker 1: So on my best list, you know, I've got the Pistols,

1103
01:02:07,000 --> 01:02:10,760
Speaker 1: the Stranglers, Magazine, the Clash. But also I'm a huge

1104
01:02:10,760 --> 01:02:14,880
Speaker 1: classical fan. But I love I love Springsteen and all that.

1105
01:02:15,120 --> 01:02:17,400
Speaker 1: I mean, you know, my best list, I think I

1106
01:02:17,400 --> 01:02:19,920
Speaker 1: got five hundred songs on there. Once i've got that,

1107
01:02:20,120 --> 01:02:21,160
Speaker 1: I'm set for life.

1108
01:02:22,240 --> 01:02:23,760
Speaker 2: Yeah, that might be a little bit of a cheat.

1109
01:02:23,760 --> 01:02:26,040
Speaker 2: I'm not sure that I'll fully allow you it, but

1110
01:02:26,320 --> 01:02:27,800
Speaker 2: we'll allow you it for right now.

1111
01:02:27,840 --> 01:02:31,680
Speaker 1: But yeah, I think Radius norwegiais and you know, sort

1112
01:02:31,680 --> 01:02:34,439
Speaker 1: of like Stranglers, you know, that's one of my favorites. Yeah,

1113
01:02:34,920 --> 01:02:38,680
Speaker 1: but then I'm originally from Liverpool, so the Beatles albums

1114
01:02:38,720 --> 01:02:40,720
Speaker 1: are pretty important to us as a family as well.

1115
01:02:41,000 --> 01:02:45,840
Speaker 2: Yeah, I think they touch everyone from Liverpool really, right,

1116
01:02:46,040 --> 01:02:48,360
Speaker 2: you you are going to have a ton of these.

1117
01:02:48,640 --> 01:02:52,640
Speaker 2: Being in the barbecue game for thirty eight years, what

1118
01:02:52,960 --> 01:02:54,880
Speaker 2: has been I don't even know how you're going to

1119
01:02:54,920 --> 01:02:59,560
Speaker 2: choose what has been your most useless barbecue purchase.

1120
01:03:01,600 --> 01:03:06,120
Speaker 1: There was actually something I invented. It was that it

1121
01:03:06,240 --> 01:03:12,920
Speaker 1: was a cast iron three eggs eggs on the barbecue,

1122
01:03:12,920 --> 01:03:14,240
Speaker 1: and it was a complete failure.

1123
01:03:15,720 --> 01:03:16,680
Speaker 2: An egg cooker.

1124
01:03:17,280 --> 01:03:20,840
Speaker 1: Yes, yeah, it just didn't sit right, it didn't do

1125
01:03:20,880 --> 01:03:25,440
Speaker 1: the eggs properly. Let's lessen learned, Yeah, lesson learned. But

1126
01:03:25,520 --> 01:03:30,120
Speaker 1: other than that, you know, I must say probably probably

1127
01:03:30,120 --> 01:03:33,720
Speaker 1: not a lot, because you know, I've always I'm a

1128
01:03:33,800 --> 01:03:37,280
Speaker 1: bit of a considered purchase purchaser, you know. But yeah,

1129
01:03:37,280 --> 01:03:40,480
Speaker 1: the egg ring thing was a PLoP, a big flop.

1130
01:03:41,280 --> 01:03:43,480
Speaker 2: Well, I guess the lesson learn you're better at buying

1131
01:03:43,600 --> 01:03:46,439
Speaker 2: barbecues than you are making them. Hey, yeah, that would

1132
01:03:46,440 --> 01:03:50,760
Speaker 2: be the thing there, all right. Uh, now you know

1133
01:03:50,840 --> 01:03:53,000
Speaker 2: you've you've let a lot goes. You know, you're you're

1134
01:03:53,000 --> 01:03:56,040
Speaker 2: from Liverpool, You've got a lot of awful things. But

1135
01:03:56,160 --> 01:03:59,560
Speaker 2: what's what's that thing? What is your guilty pleasure?

1136
01:04:01,160 --> 01:04:07,440
Speaker 1: For me, it's definitely sitting sitting with the barbecue, just

1137
01:04:07,520 --> 01:04:12,240
Speaker 1: looking at the team gauge with a red wine or

1138
01:04:12,280 --> 01:04:17,200
Speaker 1: a whiskey and often dark chocolate after after the meal.

1139
01:04:18,000 --> 01:04:20,800
Speaker 1: That's and you know, that's that keeps me very happy.

1140
01:04:20,920 --> 01:04:21,160
Speaker 1: You know.

1141
01:04:22,200 --> 01:04:24,440
Speaker 2: So a lot of people won't realize, but if you

1142
01:04:24,560 --> 01:04:29,440
Speaker 2: drink a lot of Scotch or bourbon, dark chocolate's phenomenal

1143
01:04:30,080 --> 01:04:30,800
Speaker 2: with that drink.

1144
01:04:31,680 --> 01:04:34,080
Speaker 1: It is I'm actually as I'm talking to you. I'm

1145
01:04:34,120 --> 01:04:38,560
Speaker 1: drinking an art big from Isla, which is probably one

1146
01:04:38,600 --> 01:04:40,720
Speaker 1: of the finest peak whiskeys in the world, you know.

1147
01:04:40,920 --> 01:04:43,880
Speaker 1: So yeah, well I'll let you.

1148
01:04:43,920 --> 01:04:48,440
Speaker 2: It's a little secret. I get given in my career

1149
01:04:48,880 --> 01:04:51,919
Speaker 2: and the work I do often get sent scotches and things.

1150
01:04:52,200 --> 01:04:55,880
Speaker 2: I actually like Scotch very much. I've got loads of it,

1151
01:04:55,920 --> 01:04:59,160
Speaker 2: and I actually very much. But I love bourbon. I'm

1152
01:04:59,200 --> 01:05:02,720
Speaker 2: a bit bourbon fan. It's just the sugar doesn't do

1153
01:05:02,880 --> 01:05:04,520
Speaker 2: very good things for me. There's a lot of sugar

1154
01:05:04,520 --> 01:05:08,000
Speaker 2: and bourbon, but yeah, I love good bourbon.

1155
01:05:08,720 --> 01:05:12,760
Speaker 1: Yeah, and there's some seriously good stuff. Yeah. Yeah, I mean,

1156
01:05:12,760 --> 01:05:14,400
Speaker 1: obviously we get to drink a bit of it when

1157
01:05:14,440 --> 01:05:17,320
Speaker 1: we're up in the States, and some of those premium

1158
01:05:17,320 --> 01:05:21,240
Speaker 1: brands are awesome. But if you don't like normal Scotch,

1159
01:05:21,480 --> 01:05:24,880
Speaker 1: try Eiler, you know, because that's all the peat whiskeys.

1160
01:05:25,440 --> 01:05:29,880
Speaker 2: Yeah. I grew up my mother is a big Scotch fan,

1161
01:05:30,120 --> 01:05:31,840
Speaker 2: and we went all around. I've been all around the

1162
01:05:31,880 --> 01:05:33,920
Speaker 2: world on it. I don't mind the Japanese stuff. Actually

1163
01:05:34,000 --> 01:05:36,960
Speaker 2: the Japanese is okay, but yeah, I'm just not a

1164
01:05:37,000 --> 01:05:38,880
Speaker 2: big fan of the scotch. There you go.

1165
01:05:38,960 --> 01:05:41,520
Speaker 1: It's just one of those things like red wine though.

1166
01:05:41,960 --> 01:05:43,600
Speaker 2: Well I can join you on that. I do love

1167
01:05:43,600 --> 01:05:48,680
Speaker 2: a red wine, Chris, what keeps you sane?

1168
01:05:51,840 --> 01:05:57,400
Speaker 1: My family? And then once again whiskey and red wine.

1169
01:05:58,760 --> 01:06:00,600
Speaker 2: Red wine and family huh.

1170
01:06:00,280 --> 01:06:03,160
Speaker 1: Yeah yeah, and then watching Liverpool as long as we're winning.

1171
01:06:03,920 --> 01:06:05,840
Speaker 2: But you know, that's not a problem at the moment,

1172
01:06:05,960 --> 01:06:08,280
Speaker 2: unfortunately for the rest of us who aren't Liverpool fans.

1173
01:06:08,360 --> 01:06:11,280
Speaker 1: So I've got a pretty positive outlook on life. And

1174
01:06:11,480 --> 01:06:13,160
Speaker 1: you know, when you get up every day and you

1175
01:06:13,240 --> 01:06:15,600
Speaker 1: go into your business and we're selling barbecues, which is

1176
01:06:15,640 --> 01:06:19,280
Speaker 1: all about joy for families, it's it's pretty easy to

1177
01:06:19,320 --> 01:06:20,160
Speaker 1: keep positive, you know.

1178
01:06:22,760 --> 01:06:26,040
Speaker 2: Well, and it's you're always very positive when I come

1179
01:06:26,040 --> 01:06:28,120
Speaker 2: in the shop and I come to see you guys,

1180
01:06:28,120 --> 01:06:30,400
Speaker 2: and you and Thomas, I do enjoy popping in and

1181
01:06:31,360 --> 01:06:33,760
Speaker 2: chat with you when I come in. And there's probably

1182
01:06:33,760 --> 01:06:35,800
Speaker 2: a lot more things that we could have talked about,

1183
01:06:35,800 --> 01:06:40,240
Speaker 2: but we're out of time. So where can people keep

1184
01:06:40,360 --> 01:06:43,920
Speaker 2: up with you online and come and see you guys.

1185
01:06:44,320 --> 01:06:48,040
Speaker 1: Yeah, Well, obviously, you know, we've got stores in Auckland, Hamilton,

1186
01:06:48,280 --> 01:06:52,160
Speaker 1: Mount Monganui and christ Church. We've got a fabulous website,

1187
01:06:52,760 --> 01:06:56,000
Speaker 1: We've got a dedicated biggering Egg website as well, and

1188
01:06:56,080 --> 01:06:58,600
Speaker 1: we're on Facebook and Instagram and all that just under

1189
01:06:58,640 --> 01:07:02,440
Speaker 1: barbecues and more, you know. So and you know, if

1190
01:07:02,480 --> 01:07:05,240
Speaker 1: you can come in, you know there'll be a big welcome.

1191
01:07:05,400 --> 01:07:07,400
Speaker 1: We spend a lot of time with you. We just

1192
01:07:07,480 --> 01:07:09,600
Speaker 1: we just love the barbecue community.

1193
01:07:09,720 --> 01:07:14,000
Speaker 2: You know, I can one vouch for the welcome your receive,

1194
01:07:14,200 --> 01:07:16,880
Speaker 2: so make sure you do get along and keep an

1195
01:07:16,880 --> 01:07:18,400
Speaker 2: eye I tell you what, we didn't talk about it,

1196
01:07:18,440 --> 01:07:20,520
Speaker 2: but keep an eye out because they often have lots

1197
01:07:20,520 --> 01:07:24,200
Speaker 2: of classes and all sorts of things there. So great

1198
01:07:24,200 --> 01:07:29,040
Speaker 2: classroom at the Lune, A great facility you've got there

1199
01:07:29,080 --> 01:07:31,680
Speaker 2: with the classroom up top there and all that kind.

1200
01:07:31,520 --> 01:07:34,919
Speaker 1: Of yeah thing. So and see going on. Yeah, Sam

1201
01:07:34,920 --> 01:07:36,720
Speaker 1: and I have just bought a big building in Penrose

1202
01:07:36,720 --> 01:07:38,800
Speaker 1: which we'll move to in twenty six and we're hoping to,

1203
01:07:40,200 --> 01:07:43,400
Speaker 1: if not anything else, will open a container kitchen and

1204
01:07:43,480 --> 01:07:47,080
Speaker 1: hopefully maybe a restaurant. And we're just two doors down

1205
01:07:47,160 --> 01:07:50,439
Speaker 1: from the entrance to Smart and Smart So a lot

1206
01:07:50,440 --> 01:07:54,560
Speaker 1: of exciting things to come, you know. And I just

1207
01:07:54,640 --> 01:07:57,080
Speaker 1: encourage people to get into barbecuing. You know, there's there's

1208
01:07:57,160 --> 01:07:59,640
Speaker 1: nothing better in the world than to get out there

1209
01:07:59,680 --> 01:08:00,200
Speaker 1: on you all.

1210
01:08:00,200 --> 01:08:04,080
Speaker 2: Grill absolutely couldn't have said it better myself and with

1211
01:08:04,200 --> 01:08:09,000
Speaker 2: those whys and sage words. That is it for another

1212
01:08:09,040 --> 01:08:13,240
Speaker 2: episode of Barbecue Based. Thanks for stopping by lending us

1213
01:08:13,280 --> 01:08:16,439
Speaker 2: your ears, you know the drill. Make sure you hit

1214
01:08:16,479 --> 01:08:21,320
Speaker 2: that subscribe button so you never miss an episode, and

1215
01:08:21,400 --> 01:08:26,000
Speaker 2: make sure you're following our socials. It's Barbecue based en

1216
01:08:26,240 --> 01:08:30,360
Speaker 2: z on Facebook and just Barbecue Base on Insta. If

1217
01:08:30,360 --> 01:08:32,559
Speaker 2: you want to keep up with NOL, he's Meet Mafia

1218
01:08:32,600 --> 01:08:35,800
Speaker 2: Collective on every social platform known to man, and you

1219
01:08:35,880 --> 01:08:40,640
Speaker 2: can get behind those beefy meat curtains at Meetmafia Collective

1220
01:08:40,760 --> 01:08:44,880
Speaker 2: dot com. Just pay a small monthly sum and you

1221
01:08:44,920 --> 01:08:47,800
Speaker 2: get access to everything you ever wanted. And if you

1222
01:08:47,840 --> 01:08:49,439
Speaker 2: get really bored, you can keep up with me on

1223
01:08:49,479 --> 01:08:52,920
Speaker 2: social media. It's burn Beginning's Barbecue on Facebook and Insta.

1224
01:08:53,120 --> 01:08:55,800
Speaker 2: So come on back next time when we'll have more

1225
01:08:55,840 --> 01:09:00,360
Speaker 2: great barbecue chat, tips, tricks and guests on Barbecue Dice