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Speaker 1: Hi, This is Sabrina and this is Alonzo from Gulf

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Speaker 1: Coast Smoke and you're listening to Barbecue Base.

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Speaker 2: Hello, Welcome back to Morcue makes the podcast for those

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

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Speaker 2: I'm Alex Lawson, captain of the Illustrious Beginning's Barbecue Team.

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Speaker 2: You're a steamed host and as ever, I'm joined by

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Speaker 2: my trusty co host. It's Euro twenty four right now,

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Speaker 2: one of the biggest football tournaments in the world. Now,

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Speaker 2: due to his genetic makeup, he has a bit of

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Speaker 2: trouble deciding who does support. Is it England, True, Italy, Greece?

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Speaker 2: If they are in it, he's just too much of

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Speaker 2: a mongrel to choose. But one decision that's very easy.

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Speaker 2: What's his favorite food? And of course that is barbecue. Yes,

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Speaker 2: it's barbecue. Jesus himself. Noel hasse pla darkis Noel? How's

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Speaker 2: it going man?

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

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Speaker 2: I'm good good. It's been a good week and glad

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Speaker 2: to be back here talking to everybody and talking to you,

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Speaker 2: and with the show ahead of us that I know

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Speaker 2: we've got, I'm excited. So there we go.

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Speaker 3: Very exciting tonight.

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Speaker 2: Now, this episode of Barbecue Base is brought to you

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Speaker 2: at those legendary New Zealanders Jack Daniels, Radio, Hodaki ramenk

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Speaker 2: Gilmore's and Hunting and Fishing Hut Valley. So go on

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Speaker 2: 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. Now,

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Speaker 2: I said I was excited, and look that's not an

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Speaker 2: understatement because one of our absolute favorite humans is joining

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Speaker 2: us tonight. New Zealand's greatest Canadian, mister Ken Van Mackelberg

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Speaker 2: from Barbecue Boy, will be here. And part of the

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Speaker 2: reason I'm so excited is we've specially briefed him to

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Speaker 2: be really giving you all his top advice and tips

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Speaker 2: for your backyard cooking and in sort of not non

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Speaker 2: traditional like weird, but just not the usual kind of

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Speaker 2: barbecue things like different stuff that you can really pick

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Speaker 2: up and run with. So I'm super excited about this.

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Speaker 2: But before we get to all of that, Noel, what

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Speaker 2: has been hitting your grills?

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Speaker 3: Mate? It's been a couple of weeks of cooking lots

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Speaker 3: of pork actually, so got those couple of port bellies

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Speaker 3: from Mapari a little while ago. So I thought I'd

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Speaker 3: try a pork belly on the Traeger and a pork

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Speaker 3: belly on the Oklahoma Joe Bronco not Bronco Blackjack. And yeah, look,

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Speaker 3: pellet girls are not notoriously good for cooking pork belly,

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Speaker 3: so I thought, right, I'll give it a go, and mate,

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Speaker 3: it came out incredibly well. I also did ichbine, which

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Speaker 3: is basically well traditionally braised and then deep fried pork cock.

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Speaker 3: But I actually I actually did a smoked pork cock,

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Speaker 3: just you know, dry brined for a few days and

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Speaker 3: then smoked it and then deep fried it, and that

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Speaker 3: came out amazing. So we had a really nice pork

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Speaker 3: roast inner. So there, they're probably the two that stand

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Speaker 3: out for me the most, how about you.

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Speaker 2: Yeah, well, as you know, in between in between the

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Speaker 2: last show and this one, it was a dry age

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Speaker 2: prime rib time, so that was kind of special, right that.

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Speaker 2: We had a good time with that, and I know

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Speaker 2: you you and a few others came over and we

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Speaker 2: cooked that up, and I guess, just because you know,

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Speaker 2: I did do a p about it, but a few

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Speaker 2: people were asking about it and how we did it,

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Speaker 2: so just real quick That was a forty day aged

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Speaker 2: prime rib that I got and sat in a proper

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Speaker 2: dry age in cabinet and very well done there, trimmed

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Speaker 2: up so it's super soft. It was so tender. Hadn't

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Speaker 2: got that real got a little bit of a kind

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Speaker 2: of nutty, intense beef flavor, but it hadn't gone to

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Speaker 2: that kind of cheesy level. And then real simple, I

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Speaker 2: rubbed it with a bit of intensify and homegrown from

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Speaker 2: Roman cut, gave it a little good herbie flavor, and

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Speaker 2: then I just reversed seated it. So I got the

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Speaker 2: old master Bilt and got that up to about I

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Speaker 2: didn't want to go too fast, so I got it

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Speaker 2: to about two seventy five on the grate and then

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Speaker 2: that basically it was like a Mehan. It was six bones.

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Speaker 2: It started at eight point four kilos. After aging, it

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Speaker 2: was five point four. After trimming, it was probably like

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Speaker 2: four and a half. That took three hours to get

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Speaker 2: to one twenty five or six something like that, and

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Speaker 2: then I rested it for I didn't get as long

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Speaker 2: a rest as i'd have wanted because I was a

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Speaker 2: bit I wasn't quite sure on the time, but I

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Speaker 2: would have fled to longer rest, but I got about

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Speaker 2: an hour and then that just basically I fired up

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Speaker 2: a p K of lump and basically seared it in

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Speaker 2: the PK over lump. Just a few minutes that took

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Speaker 2: to sear it and then slice and serve. In the rest,

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Speaker 2: it had gone up to about one three five, so

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Speaker 2: it was just it was just on that the top

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Speaker 2: end of medium rare. But it sliced up lovely, and

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Speaker 2: I believe it eight lovely, So I was pretty happy

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Speaker 2: with that.

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Speaker 3: It was epic. But I think you're doing his self

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Speaker 3: disservice if you don't talk through the menu. So we

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Speaker 3: had what a cured trout? Yeah, and that was really beautiful.

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Speaker 3: So your next door neighbor caught that or something right

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Speaker 3: and gave you trout, And.

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Speaker 2: Yeah, we're lucky. We get we get given fresh trout

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Speaker 2: from from Torpor every now and again. And I had

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Speaker 2: some gin cured it and then that had like a

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Speaker 2: horse raddish yogurt and a cucumber salsa that went with it.

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Speaker 3: So and that was a great way to start. And

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Speaker 3: then you had that rich dry aged beef and you

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Speaker 3: had the little dopin potatoes. I haven't had for a while. Yeah, arrot,

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Speaker 3: buttery carrots, Marvelers favorite and then you're a good woman.

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Speaker 3: Anna banged out a key line pyre with your fresh

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Speaker 3: lines from the garden and that was true epic way

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Speaker 3: to finish. And a lot of red wine might add

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Speaker 3: so very good. Yeah, it was a slightly different night

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Speaker 3: to your traditional barbecue. It was a very civilized night.

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Speaker 3: It was good, very good, Thank you very much.

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Speaker 2: Again, it was a good night. We enjoyed it, and

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Speaker 2: we enjoyed cooking that beef. So if you want to

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Speaker 2: go at Prime Rib, it's definitely one. I mean that

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Speaker 2: Prime Rib costs about two hundred and fifty bucks, so

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Speaker 2: it's not like an every weekend kind of thing, and

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Speaker 2: I've been planning it for quite a while, but I

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Speaker 2: think definitely worth the investment. Get a load of friends

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Speaker 2: around and enjoy it with a load of people and

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Speaker 2: all that kind of stuff, and it's money well spent.

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Speaker 3: Can I just say two hundred and fifty bucks divided

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Speaker 3: by ten is twenty five dollars ahead exactly. If you

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Speaker 3: went into like an oyster and chop or a grill

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Speaker 3: or anything like that, that's an eighty to one hundred

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Speaker 3: dollars steak, so for me, that's amazing value. And Ozzie

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Speaker 3: Butcher Newlyn I think gave you that bris the Prime

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Speaker 3: Rib as well, didn't he, so an age that for you.

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Speaker 3: So yeah, if you want to get into that obviously

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Speaker 3: again see Ruben or Ossie Butcher and he'll drive that

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Speaker 3: for you.

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Speaker 2: Absolutely. Yep, good stuff. Right, it's time for some news,

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Speaker 2: but before we do that, let's make sure our sponsors

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Speaker 2: are getting some news with you, all right, not too

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Speaker 2: much news, but there is a little bit. Mind if

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Speaker 2: I smoke happened down in christ Church the other weekend.

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Speaker 2: Really good entries for an Sea thirty five entries, twelve

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Speaker 2: went from the North Island, which is epic and one

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Speaker 2: brave Ossie Nate Blackledge came over from Australia, so that's

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Speaker 2: great to see as well. Results wise, anything with source

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Speaker 2: was one ancillary that was won by Natasha Sutton World

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Speaker 2: unto you tacos, Troy Bilber, mister taco at the moment,

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Speaker 2: I think that guy came back from he spent three

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Speaker 2: or four weeks in Mexico just learning tacos, so little unfair,

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Speaker 2: I reckon to have tacos is a category when Troy's.

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Speaker 3: Coming the commitment there in terms of absolutely it's amazing.

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Speaker 2: Absolutely steak a Massy Melville from Roman Cue World unto you,

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Speaker 2: Steak b Shari Letner local lady so world unto you

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Speaker 2: as well. Other competition news, The Primo King of the

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Speaker 2: Mountain is opening very soon. I was chatting to mister

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Speaker 2: Craig Lethley, the promoter from there, literally today, so he's

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Speaker 2: promised me it's opening very soon. So I'm excited about that.

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Speaker 2: May even be open by the time this drops. As

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Speaker 2: a Timaru SCA on November two, which is in planning

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Speaker 2: at the moment. I believe that's Eddie Kurtzer who's putting

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Speaker 2: that together. November Bruise on the Bay is where it's

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Speaker 2: going to be located. Check the SCA New Zealand Facebook

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Speaker 2: page to keep up with that. The RaRo Food and

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Speaker 2: Fire Festival, which is where we went last year we're

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Speaker 2: not going this year, is on the twelfth and thirteenth

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Speaker 2: of July, so you've still got just enough time to

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Speaker 2: get yourself to Murdy Beach. Ra Ratana Friday is SCA

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Speaker 2: Saturday is a low and slow comp so it's always

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Speaker 2: a good time up in RaRo with the boys there

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Speaker 2: and we wish everybody well who's either going or is

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Speaker 2: going to be a part of it, especially local teams.

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Speaker 2: Hope they're doing really well up there. And then open today,

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Speaker 2: So today is Tuesday, Let there be meet christ Church

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Speaker 2: in November. Entries are open the smoking Queue dot co

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Speaker 2: dot in z to enter. It is a quad stake,

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Speaker 2: so four stakes. In fact, it might even be six.

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Speaker 2: I think it's four on one day and two on

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Speaker 2: the following day. Wow, plus a full five round n

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Speaker 2: ZBA and I do you know what. I believe there

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Speaker 2: are ancillaries but I cannot remember, so you know who knows.

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Speaker 2: But that is going to be epic. It's at the

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Speaker 2: Christchurch show and Glenn Manning's putting that on. So if

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Speaker 2: you want to get into their entries go from twenty

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Speaker 2: five bucks for ancillaries to three point fifty for an

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Speaker 2: end ZBA team. The SMOKINGQ dot co dot in z

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Speaker 2: is where you want to go. And I just wanted

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Speaker 2: to do a little reminder for everybody. You know, comps

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Speaker 2: are hard, comes hard for everybody. They're hard to compete in,

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Speaker 2: but they're also hard for the promoters. So please support

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Speaker 2: the comps if we want to keep the comps. We've

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Speaker 2: got to support them to get in there and commit early,

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Speaker 2: even if that means getting hold of the promoter and yeah,

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Speaker 2: letting them know you're going to come.

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Speaker 3: Nice and a couple of things to add to their mates.

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Speaker 3: So I've got four hour master class coming up on

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Speaker 3: the twenty seventh of July. The all day master class

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Speaker 3: in August has sold out now and just signed up

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Speaker 3: with Smoking Spice Festival again for this year. So November

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Speaker 3: the ninth, Smoking Spice Festival. It will be one day only.

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Speaker 3: I'll be doing a master class there, but I'll also

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Speaker 3: be doing a stage demo for forty five minutes in

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Speaker 3: the evening, so that's going to run from midday to

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Speaker 3: nine o'clock, so I'll be there pretty much the whole

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Speaker 3: day doing cooking of some sort and generally terrorizing people.

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Speaker 3: So that should be awesome fun. But I'm glad it's

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Speaker 3: being put on again this year.

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Speaker 2: Nice nice, Yes, that will be good. We'll try and

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Speaker 2: get there so you know what time it is presented

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Speaker 2: by Rumbo. It is just the.

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Speaker 3: So creepy mate. So I actually managed to snag a

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Speaker 3: whole lamb flap, so if you don't know what that is,

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Speaker 3: it's the ribs plus the whole sort of belly meat

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Speaker 3: of a lamb. I actually trimmed out the lamb quite

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Speaker 3: at lamb ribs quite a while ago and cooked those.

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Speaker 3: They've been and gone. I kept the actual flat piece,

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Speaker 3: and I wanted to talk to you about what I

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Speaker 3: did to it today, so I actually took the silver

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Speaker 3: skin off the inside. I actually rubbed it with homegrown,

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Speaker 3: so very light dusting on the inside. I then rolled it,

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Speaker 3: scored the outside of it probably five mill apart, and

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Speaker 3: then put another whole load of homegrown on the outside

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Speaker 3: and did the ends. And then I actually used those

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Speaker 3: butcher's elastic So if you're not very good at tying,

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Speaker 3: which I'm not, just pop into the butcher and ask

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Speaker 3: them for some of their elastic elastic for meat. Tie

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Speaker 3: that up and mate. It was one of the easiest smoke,

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Speaker 3: so I was running the pit at about three hundred.

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Speaker 3: That rolled lamb flap took just under two hours to

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Speaker 3: hit about two hundred and five, so it was a

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Speaker 3: very quick cook. Really, it's a sort of hot and

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Speaker 3: fast smoke, I guess you would say, but it's probably

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Speaker 3: one of the most underrated cuts for smoking because it

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Speaker 3: is so full of fat and collagen and you can

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Speaker 3: get it rendered down real quick. And then I just

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Speaker 3: sliced that into discs and we actually had we were

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Speaker 3: talking about the pork belly earlier, the ice wine, you know,

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Speaker 3: the smoke, then deep fried porkhocks, and then we had

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Speaker 3: these little mini roll lamb flat roasts and they were

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Speaker 3: absolutely epic, you know, and times are a bit tough

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Speaker 3: at the moment, you know, so if you hunt around

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Speaker 3: in different places, you can actually pick lamb flaps up

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Speaker 3: for a reasonable price. I think I found these ones

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Speaker 3: in a Chinese supermarket at one point, so they were

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Speaker 3: dirt cheap, and I was like, I've got to have those,

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Speaker 3: So look, give that one a go. It's a good

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Speaker 3: cheap meal. If you get a couple of flaps, you

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Speaker 3: can probably feed a family of four or five and

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Speaker 3: it's really, really, really tasty, So give that one a go.

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Speaker 2: Yeah, I think the old Chinese supermarkets are great places

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Speaker 2: to find some good meat sometimes, like the cheaper cuts

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Speaker 2: and the different cuts, you know, if you want to

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Speaker 2: get those little cut short rib strips and all that

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Speaker 2: kind of stuff, they love them there, So that's a

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Speaker 2: great place to shop.

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Speaker 3: I'm going to give you another pro tip about Chinese supermarkets.

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Speaker 3: So the Chinese actually value the drumstick of the wing

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Speaker 3: over the flat. So if you go into a Chinese supermarket,

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Speaker 3: pretty much everything they're selling at the counter is a flat.

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Speaker 3: So if you like flats and big ones, like buffalo

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Speaker 3: size flats, Chinese supermarkets is where to get your wings.

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Speaker 3: So have a look at them, you know, have a

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Speaker 3: hunt around and you'll find them. And it's pretty epic.

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Speaker 3: I haven't told anyone that.

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Speaker 2: Perfect steal Nol's tip. Right there, go now, remember all

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Speaker 2: you need to go with those either lamb flaps or

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Speaker 2: those flats from the chicken wings is to grab a mate,

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Speaker 2: a couple of glasses, some ice, and a bottle of

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Speaker 2: rumbo and while away some time doing the good work,

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Speaker 2: catching up with a mate over a couple of glasses

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Speaker 2: of beautiful umboo. It's available directly from the running Ku website,

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Speaker 2: rumandq dot co, dot in z and selected retailers for

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Speaker 2: those aged eighteen or over. Please drink responsibly, all right.

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Speaker 2: It is that time when somebody will feel the gentle

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Speaker 2: drape of the porky sword of goodness onto their shoulder,

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Speaker 2: ready to anoint them. Anoint them as this week's cook

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Speaker 2: of the Week.

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Speaker 3: Well mate, Keeping on the pork theme, there was a

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Speaker 3: late entrant. Actually it happened in the last day.

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Speaker 2: I saw this and I wondered if you would choose it,

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Speaker 2: and I was going to tag you in it, thinking

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Speaker 2: you should choose it. So I know what you're about

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Speaker 2: to say.

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Speaker 3: You know what I'm about to say.

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Speaker 2: I do, and I think it's well deserved.

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Speaker 3: So I'm gonna read you the post, which is very sort.

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Speaker 3: It says Sunday session done right and it looks like

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Speaker 3: a Weber and possibly an Espeto saw retisserie and a

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Speaker 3: very very long pork loin with amazing crackling and also

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Speaker 3: some lollipop chicken in the second picture, which is also

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Speaker 3: looking pretty epic pre cook. But the crackling on that

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Speaker 3: pork is so consistent and so awesome. I could not

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Speaker 3: go past that, having had a pork week for the

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Speaker 3: last couple of weeks. So Craig Odell may that is epic.

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Speaker 3: I would love to try it one day, so feel

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Speaker 3: free to cook that for me and Alex and we'll

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Speaker 3: come around with the mics. Well done on Cook of

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Speaker 3: the Week.

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Speaker 2: Well, I'm Craig amazing work. There will be a rum

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Speaker 2: and c price pack on its way to you very soon. Right,

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Speaker 2: I think it's high time that we take a trip

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Speaker 2: to Canada via Kenny Kenny and open up the cranium

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Speaker 2: of barbecue and Flavor wizard Ken van Mackelberg. All right,

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Speaker 2: I'm pumped, Nol's pumped, and hopefully you're pumped already to

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Speaker 2: welcome back to the base one of our absolute favorite

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Speaker 2: people in barbecue and in life. It's Ken van Mackelberg

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Speaker 2: from Barbecue Boy. Ken, Welcome back to Barbecue Base. How

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Speaker 2: are you doing good?

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Speaker 1: And what's up everybody? Thanks for having me.

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Speaker 3: Back com in. It is welcome.

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Speaker 2: Well, it's always a pleasure to have you here, always

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Speaker 2: a pleasure to catch up with you and to like

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Speaker 2: I said earlier, we are going to pop the top

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Speaker 2: of that cranium and dig into the barbecue and flavor

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Speaker 2: knowledge that you've got sitting there and deliver it to

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Speaker 2: all our friends here tonight. So I'm very excited. But

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Speaker 2: for anybody who hasn't listened, you were one of our

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Speaker 2: You've been on a couple of times, two or three

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Speaker 2: times now, But if you want to hear Ken's whole story,

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Speaker 2: you go back and listen to the show in two

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Speaker 2: in season one that is there and everybody can go

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Speaker 2: back and listen to that. But how have you been

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Speaker 2: probably the last couple of years since we've had do

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Speaker 2: you want Ken, how's stuff been going? How's how's life

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Speaker 2: in Kerry Keerry?

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Speaker 1: Yeah? Good times in the in the far North, it's

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Speaker 1: been pretty good. Light's going on with competition, Light's going

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Speaker 1: on with the sharp, light's going on with the economy,

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Speaker 1: all kinds of things like that. So it's but for

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Speaker 1: the most part, things have been real good. Yeah, we've

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Speaker 1: had a big year last year for a competition obviously,

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Speaker 1: you know, winning the twenty twenty three National Grand Championship

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Speaker 1: was a big thing for the team and it's been

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Speaker 1: been good for the business too.

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Speaker 2: So that's great. That is great. Now I'm going to

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Speaker 2: dive right in here because we've got some great questions

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Speaker 2: for you and some great things. But I think, you know,

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Speaker 2: there's a lot of there's a lot of stuff that

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Speaker 2: gets bandied around in either social media or people that

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Speaker 2: we think know what they're talking about, and sometimes they

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Speaker 2: probably don't, and all that kind of stuff. So what's

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Speaker 2: the biggest barbecue myth that you see out there that

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Speaker 2: you have to either rust a lot or just gets

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Speaker 2: you every time, and you're like, oh god.

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Speaker 1: I'll go with one that I that I'm often using

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Speaker 1: to coach customers that come in and they're having issues

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Speaker 1: with a brisket or ribs or you know, longer cooks,

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Speaker 1: and that is cooking to a temperature, and you know,

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Speaker 1: reaching that temperature and calling that cook like when you're

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Speaker 1: doing like any type of publications, I guess things like that,

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Speaker 1: like they really just drill home that that temperature and

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Speaker 1: taking it off at this and that. But I you know,

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Speaker 1: and I can understand why they put it in books

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Speaker 1: and put it on YouTube and they have to give

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Speaker 1: that kind of definitive finishing point. But I just really

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Speaker 1: really encourage people to learn to use that you know,

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Speaker 1: that feel and use your senses more so than that temperature.

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Speaker 1: So time and temperature always a guideline. I mean, you

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Speaker 1: guys know just as well as anyone that no two

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Speaker 1: briskets cook the same, new two racks of ribs cook

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Speaker 1: the same. So just really learning to get that feel

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Speaker 1: and you know, not just feel with a probe, but

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Speaker 1: you know, picking up that rack of ribs and looking

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Speaker 1: for that flop and things like that, you know.

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Speaker 2: So, yeah, it's funny, isn't it. Like I can think

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Speaker 2: of somebody very famous who has been to this country

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Speaker 2: who literally says, you should take all your briskets off

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Speaker 2: at one hundred and ninety degrees fahrenheit and they are done.

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Speaker 2: And I couldn't quite believe it when I heard it.

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Speaker 2: And I guess in some scenarios then that's going to

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Speaker 2: be right. If you're cooking super low, they've been in

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Speaker 2: there a long time, they could they could legitimately be

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Speaker 2: ready at that point. But yeah, I think it's definitely

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Speaker 2: that thing where people say something and it becomes law

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Speaker 2: right and then suddenly everybody's doing it. But internal tense

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Speaker 2: people get so cold up on.

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Speaker 1: Yeah, And it is, like I said, if it's in

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Speaker 1: a book or if it's on a YouTube channel or something,

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Speaker 1: the people really like to drive home. That definitive. And

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Speaker 1: I understand it as being a chef, you create recipes,

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Speaker 1: you need to give those temperatures and everything, but yeah,

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Speaker 1: you just can't get caught up in it. And it

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Speaker 1: also depends on things. Are you cooking hot and fast?

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Speaker 1: Are you cooking low and slow? You know your finished

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Speaker 1: temps are all going to be different.

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Speaker 3: So I think the other thing, mate, just just on

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Speaker 3: that is certainly when I do my classes, I actually

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Speaker 3: point out the different smell that a brisket has when

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Speaker 3: it's done. Yeah, so when the fat renders and it

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Speaker 3: starts to drip on the coals or onto your deflection plate,

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Speaker 3: it smells quite different, you know. And I always say

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Speaker 3: to people, can you smell that? You know? That's that's

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Speaker 3: kind of telling me we're close, you know, So sight, smell,

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Speaker 3: you know, color, you know, all of those things that

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Speaker 3: you look for when you're doing feel cooking A one

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Speaker 3: hundred percent agree with Yeah.

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Speaker 1: And that's the beauty of this style of barbecue, is

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Speaker 1: it use all of your senses and and you know, listening,

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Speaker 1: listening to hear if something's dripping out of the foil.

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Speaker 1: You know, there's all kinds of all kinds of things.

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Speaker 1: Or you know, if you're cooking hot and fast, you're

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Speaker 1: listening for that sizzle. You're looking for that sizzle. Yeah,

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Speaker 1: I don't know, you just need to rely on the senses.

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Speaker 1: That's what they're.

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Speaker 2: Therefore, so sure, So it's a sixth it's a sixth sense,

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Speaker 2: kind of sixth sense, exercise cooking barbecue, isn't it even?

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Speaker 2: Sometimes you know, sometimes I know somebody else talks about that.

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Speaker 2: I think some Luke Dunell talks about this where sometimes

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Speaker 2: you don't even know whether you've smelt it, heard it,

403
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Speaker 2: felt it, saw it, but something just kicks off inside

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Speaker 2: you and it just goes, hey, you should probably look

405
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Speaker 2: at that, and you know, I should probably look at that.

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Speaker 1: Yeah.

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Speaker 2: Yeah, And it's just a weird thing that happens. I find.

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Speaker 2: It's just so you go, I just check that one.

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Speaker 2: Now I'm not meant to, but I'm going to check it.

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Speaker 2: And often it's right, and you're like, okay, you kind

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Speaker 2: of dial it in.

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Speaker 1: Yeah, definitely, And then like nah said too. I mean

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Speaker 1: you can smell these things. And I think we've all

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Speaker 1: been in that situation where we're cooking at home and

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Speaker 1: getting distracted and then what's the first thing you do

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Speaker 1: is you smell something and you're like oh shit, and

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Speaker 1: you know, race off to the barbecue because you know

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Speaker 1: at that point, So.

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Speaker 2: Yeah, I think we've all done that or seen flames

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Speaker 2: coming out of it. One of the two. Now, well,

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Speaker 2: I think you know we taught that. We used examples

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Speaker 2: of briskets and ribs and stuff there. But one thing

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Speaker 2: that gets I don't think it gets as much pop

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Speaker 2: as it should barbecue sides. So let's talk about some

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Speaker 2: awesome What are your best barbecue sides that you love?

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Speaker 1: I mean, I love any type of vegetables some char

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Speaker 1: on it. It's fantastic. You know, charred broccoli, grilled mushrooms,

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Speaker 1: you know, charred slices of red onion, courgettes. All that

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Speaker 1: stuff is just you know, once you get that little

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Speaker 1: bit of grill, a little bit of char on it

431
00:23:46,720 --> 00:23:50,520
Speaker 1: so good. Like it's you look at countries like Greece

432
00:23:50,960 --> 00:23:54,480
Speaker 1: and they've been cooking over solid fuel forever and that's

433
00:23:54,720 --> 00:23:58,560
Speaker 1: you know, that Mediterranean flavor and those beautiful grilled vegetables.

434
00:23:59,119 --> 00:24:00,199
Speaker 1: There's no other way to do it.

435
00:24:00,240 --> 00:24:07,080
Speaker 2: Really, Yeah, there is something beautiful about I know, corge

436
00:24:07,119 --> 00:24:08,720
Speaker 2: hats are one of our favorites here. Just on a

437
00:24:08,720 --> 00:24:09,960
Speaker 2: griddle pan, you know, you.

438
00:24:09,880 --> 00:24:12,160
Speaker 1: Just, yeah, you get that skin to blister up and

439
00:24:12,240 --> 00:24:14,600
Speaker 1: it doesn't take a lot, even if it's just salt, pepper,

440
00:24:14,960 --> 00:24:17,600
Speaker 1: a little bit of oil, and you just get fantastic

441
00:24:17,640 --> 00:24:20,440
Speaker 1: clear and then when you eat them hot, you cool

442
00:24:20,480 --> 00:24:22,680
Speaker 1: them off a little bit of bosamic, you've got a

443
00:24:22,680 --> 00:24:26,520
Speaker 1: grilled vegetable salad. There's just you know, endless possibilities. Really.

444
00:24:27,040 --> 00:24:29,960
Speaker 2: Now, I know we're talking sides, and vegetables are a

445
00:24:29,960 --> 00:24:32,639
Speaker 2: great side, and I love vegetables, but you know, we

446
00:24:32,680 --> 00:24:37,240
Speaker 2: are going to get accused of various things, veganism or

447
00:24:37,280 --> 00:24:40,840
Speaker 2: whatever if we only talk about vegetable sides. But are

448
00:24:40,880 --> 00:24:44,120
Speaker 2: there any other sides that maybe for some of our

449
00:24:44,119 --> 00:24:48,480
Speaker 2: more carnivorous listeners can dive into that also go with

450
00:24:48,560 --> 00:24:50,960
Speaker 2: the meat they're cooking too, if they're in a pig

451
00:24:50,960 --> 00:24:51,439
Speaker 2: out on that.

452
00:24:51,720 --> 00:24:54,600
Speaker 1: Ah, yeah, I mean anything beacon wraptor is a good time, right.

453
00:24:54,800 --> 00:24:59,800
Speaker 1: So you know, from klipino poppers to pork shots have

454
00:24:59,840 --> 00:25:03,280
Speaker 1: been a really popular thing with the sausage you're wrapped

455
00:25:03,320 --> 00:25:07,959
Speaker 1: and filled shotgun shells those have been huge too. So

456
00:25:08,000 --> 00:25:09,720
Speaker 1: you're getting your meat into all those.

457
00:25:10,000 --> 00:25:12,520
Speaker 2: Now with a shotgun shells. Shotgun shells Like it's like

458
00:25:12,560 --> 00:25:16,879
Speaker 2: a Cataloni pasta, isn't it? And then you fit with

459
00:25:16,880 --> 00:25:20,080
Speaker 2: with meat and wrap at that and bacon. Yeah, and

460
00:25:20,240 --> 00:25:22,680
Speaker 2: you but you don't have to cook the pasta beforehand?

461
00:25:22,760 --> 00:25:25,760
Speaker 2: Do you can just stay absolutely dry? Yeah?

462
00:25:25,920 --> 00:25:29,720
Speaker 1: Yeah, but you do need that that beacon wrap on it,

463
00:25:30,440 --> 00:25:32,840
Speaker 1: and that rendering of that fat will soften that pasta.

464
00:25:32,880 --> 00:25:36,280
Speaker 1: But if you're not, then it's going to be like

465
00:25:36,320 --> 00:25:37,480
Speaker 1: baiting a shotgun shells.

466
00:25:40,080 --> 00:25:40,439
Speaker 2: Yeah.

467
00:25:40,560 --> 00:25:42,880
Speaker 3: One of the one of my favorite little sides actually

468
00:25:43,560 --> 00:25:46,000
Speaker 3: I learned in South Africa was the I can't remember

469
00:25:46,000 --> 00:25:48,479
Speaker 3: the name of it, but it's basically a glacis cherry

470
00:25:49,040 --> 00:25:52,240
Speaker 3: wrapped in bacon. And then you remember you told me

471
00:25:52,240 --> 00:25:54,359
Speaker 3: about those on a skewer, and oh my god, that

472
00:25:54,480 --> 00:25:56,399
Speaker 3: is one of the one of the best things. Like

473
00:25:56,480 --> 00:25:59,200
Speaker 3: you just eat that while you're cooking everything else and

474
00:25:59,280 --> 00:25:59,680
Speaker 3: it's just.

475
00:26:00,080 --> 00:26:04,600
Speaker 2: Some Yeah, and there are there's some others, are there?

476
00:26:04,640 --> 00:26:07,760
Speaker 2: I mean the classic ones. You've got your like your pickles,

477
00:26:07,960 --> 00:26:15,040
Speaker 2: your mac and cheese also their purpose as well.

478
00:26:15,119 --> 00:26:17,480
Speaker 1: And mac and cheese doesn't have to be difficult either.

479
00:26:17,600 --> 00:26:20,000
Speaker 1: You know, you can cook off your pasta. You're looking

480
00:26:20,040 --> 00:26:23,959
Speaker 1: at equal parts flour fat. Cook that out a bit

481
00:26:24,040 --> 00:26:25,919
Speaker 1: so it kind of gets white and crumbly, and then

482
00:26:26,040 --> 00:26:29,280
Speaker 1: just incorporates some milk when it's called slowly whisky in

483
00:26:29,320 --> 00:26:31,520
Speaker 1: your favorite cheese and you've got a mac and cheese sauce.

484
00:26:31,840 --> 00:26:35,359
Speaker 1: I like to whack a bit of wachester sauce in

485
00:26:35,400 --> 00:26:39,359
Speaker 1: it or some grainy mustard at the end, you know,

486
00:26:39,520 --> 00:26:41,280
Speaker 1: and it's just it's not difficult.

487
00:26:41,400 --> 00:26:43,800
Speaker 3: So a bit of grand nutmeg for me, like a

488
00:26:43,840 --> 00:26:47,200
Speaker 3: bit of nutmeg in my in my mac and cheese

489
00:26:48,280 --> 00:26:51,280
Speaker 3: and mate. Less obvious cuts, let's talk about those, because

490
00:26:51,280 --> 00:26:53,760
Speaker 3: obviously we're always sort of seeing the briskets, the port bites,

491
00:26:53,800 --> 00:26:57,520
Speaker 3: the ribs, any cuts that you think a standout that

492
00:26:57,560 --> 00:26:59,840
Speaker 3: are not your sort of mainstream cuts that you're cooking

493
00:27:00,040 --> 00:27:00,399
Speaker 3: the moment.

494
00:27:01,720 --> 00:27:05,159
Speaker 1: I've cooked some like bavetts recently, been playing around with

495
00:27:05,200 --> 00:27:09,000
Speaker 1: those a bit. They're fantastic. But you know what I

496
00:27:09,000 --> 00:27:12,120
Speaker 1: did recently, I was down at field Days and did

497
00:27:12,160 --> 00:27:15,679
Speaker 1: a cook with smokeless Brazier guys, and they brought a

498
00:27:15,680 --> 00:27:19,320
Speaker 1: whole rump and you know, we took it apart and

499
00:27:19,800 --> 00:27:22,320
Speaker 1: broke down all the muscles, and we cooked so much

500
00:27:22,359 --> 00:27:24,680
Speaker 1: of it so many different ways. And we often get

501
00:27:24,680 --> 00:27:27,520
Speaker 1: caught up in these expensive cuts, but you know, we

502
00:27:27,600 --> 00:27:30,080
Speaker 1: got a heap of different cuts. We were grilling steaks,

503
00:27:30,160 --> 00:27:32,439
Speaker 1: we were you know, doing the rump cap, we were

504
00:27:32,520 --> 00:27:37,359
Speaker 1: cooking the bowler. Just different styles. And you don't have

505
00:27:37,440 --> 00:27:40,960
Speaker 1: to spend money on these big cuts and briskets and

506
00:27:41,000 --> 00:27:43,880
Speaker 1: stuff to get some fantastic eating and you can feed

507
00:27:43,920 --> 00:27:46,840
Speaker 1: the whole family, really, and that.

508
00:27:46,840 --> 00:27:50,280
Speaker 2: Would be great. I think of when somebody says rump,

509
00:27:50,320 --> 00:27:52,920
Speaker 2: I just think about rump steak in general, or now

510
00:27:52,960 --> 00:27:56,280
Speaker 2: the cap of the rump the pecana, right, but what

511
00:27:56,359 --> 00:27:59,720
Speaker 2: a great way to grab because I mean, what is

512
00:27:59,760 --> 00:28:01,359
Speaker 2: a whole rump cos I don't even know what the

513
00:28:01,400 --> 00:28:02,040
Speaker 2: whole rump cost.

514
00:28:02,080 --> 00:28:05,439
Speaker 3: Actually I wouldn't, it's not I actually saw them, so,

515
00:28:05,720 --> 00:28:07,119
Speaker 3: you know, when I was in pack and save the

516
00:28:07,119 --> 00:28:08,399
Speaker 3: other day, And if you want to get just a

517
00:28:08,440 --> 00:28:11,200
Speaker 3: standard grass fed one, you can get them for about

518
00:28:11,240 --> 00:28:13,919
Speaker 3: seventy bucks. It was about two or three kidos. I

519
00:28:13,960 --> 00:28:16,720
Speaker 3: know it was about three kilos. Sorry, so it's not

520
00:28:17,000 --> 00:28:19,560
Speaker 3: super super expensive, but you get a lot of different

521
00:28:19,800 --> 00:28:21,520
Speaker 3: you know, a lot of different steaks off of that,

522
00:28:21,600 --> 00:28:25,280
Speaker 3: you can peel the cap off and yeah steaks.

523
00:28:25,440 --> 00:28:28,240
Speaker 1: Yeah, and you can get pulled and for that price,

524
00:28:28,280 --> 00:28:30,000
Speaker 1: when you think of it, you're getting a rump cap.

525
00:28:30,040 --> 00:28:33,880
Speaker 1: If you're buying a nice rump cap, you're being sixty

526
00:28:33,920 --> 00:28:36,440
Speaker 1: seventy dollars for that anyway, so you.

527
00:28:36,400 --> 00:28:38,920
Speaker 2: Know, yeah, and if you think if you've got a

528
00:28:38,960 --> 00:28:42,880
Speaker 2: backpacker or even just the ability to get stuff frozen

529
00:28:42,920 --> 00:28:45,840
Speaker 2: and pretty air tight, like wrapped in glad wrap or

530
00:28:45,880 --> 00:28:48,840
Speaker 2: something like that, so you're protecting it from the freezer burn. Yeah,

531
00:28:48,960 --> 00:28:50,640
Speaker 2: just think about how many meals you can make in

532
00:28:50,720 --> 00:28:52,320
Speaker 2: advance and just be able to pull them out the

533
00:28:52,320 --> 00:28:56,320
Speaker 2: freezer and drop a pull bowler into a sauce for

534
00:28:56,360 --> 00:28:59,600
Speaker 2: a while, or just make it.

535
00:28:59,800 --> 00:29:01,960
Speaker 1: You've got on those winter comfort foods so you can

536
00:29:02,000 --> 00:29:04,000
Speaker 1: make out of it. You're making chili, or you can

537
00:29:04,040 --> 00:29:07,600
Speaker 1: make you know, berria, all kinds of things. And that's

538
00:29:07,800 --> 00:29:10,560
Speaker 1: you do a cook on the weekend, you break down

539
00:29:10,960 --> 00:29:13,880
Speaker 1: a rump and you've got multiple meals for the week

540
00:29:13,960 --> 00:29:14,440
Speaker 1: ready to go.

541
00:29:14,720 --> 00:29:17,719
Speaker 3: So I think the other thing, people, there's a bit

542
00:29:17,720 --> 00:29:19,520
Speaker 3: of sting. We're attached to rump because I think a

543
00:29:19,600 --> 00:29:21,480
Speaker 3: lot of the times when you were younger, certainly when

544
00:29:21,480 --> 00:29:24,480
Speaker 3: I was, I ate a lot of overoked rump. I

545
00:29:24,480 --> 00:29:26,800
Speaker 3: don't know about you, but you know, my parents used to.

546
00:29:26,960 --> 00:29:28,600
Speaker 3: My dad's a well done kind of guy. I probably

547
00:29:28,600 --> 00:29:30,880
Speaker 3: shouldn't say that. Everyone I hate on him, but he's

548
00:29:30,880 --> 00:29:32,800
Speaker 3: a well done You know, Greeks, you know they don't

549
00:29:32,880 --> 00:29:35,000
Speaker 3: like to see blood in their meat, right, especially beef,

550
00:29:35,120 --> 00:29:39,880
Speaker 3: so well done rump is horrendously shit. So I think

551
00:29:39,920 --> 00:29:42,000
Speaker 3: if you are going to get into rump cooking, for me,

552
00:29:42,000 --> 00:29:43,880
Speaker 3: medium rare is about as far as you want to go,

553
00:29:44,440 --> 00:29:46,440
Speaker 3: and it's super juicy and probably one of the most

554
00:29:46,440 --> 00:29:49,240
Speaker 3: flavorful steaks. But if you go beyond that, oh yeah,

555
00:29:49,280 --> 00:29:50,880
Speaker 3: it starts to get tough and it starts to get

556
00:29:50,920 --> 00:29:52,800
Speaker 3: a bit powdery in texture, you know. So the key

557
00:29:52,800 --> 00:29:54,760
Speaker 3: thing with rump is if you get it, don't overcook it.

558
00:29:58,120 --> 00:30:01,240
Speaker 2: Yeah, it's it's a beautiful piece meat. Actually, I've actually

559
00:30:02,120 --> 00:30:04,080
Speaker 2: started ordering it a bit more. If I'm in a

560
00:30:04,120 --> 00:30:06,480
Speaker 2: restaurant they've got a rump steak, I'm quite partial to

561
00:30:06,560 --> 00:30:11,040
Speaker 2: that because for the price, the flavor that you get

562
00:30:11,480 --> 00:30:13,840
Speaker 2: is actually really good, especially in comparison to some of

563
00:30:13,880 --> 00:30:16,720
Speaker 2: the other steak types where they you know, maybe a

564
00:30:16,720 --> 00:30:20,000
Speaker 2: little less flavor sitting inside of them. That's a great cut.

565
00:30:20,760 --> 00:30:25,400
Speaker 2: What about what about at the super cheap end of

566
00:30:25,440 --> 00:30:27,680
Speaker 2: the market, Like if you're really trying to look for

567
00:30:28,280 --> 00:30:31,680
Speaker 2: something that's got real value and you know, really not

568
00:30:31,920 --> 00:30:34,240
Speaker 2: outlaying a lot, because that's kind of what we're meant

569
00:30:34,320 --> 00:30:37,720
Speaker 2: to do originally, right with barbecues. Find the real super

570
00:30:37,800 --> 00:30:40,760
Speaker 2: cheap cuts that people didn't want to make them taste amazing.

571
00:30:41,240 --> 00:30:43,240
Speaker 2: Is there anything out there at the moment that you're like, oh,

572
00:30:43,320 --> 00:30:45,800
Speaker 2: nobody's really doing this and therefore it's super cheap.

573
00:30:47,400 --> 00:30:50,200
Speaker 1: That's a tough one. There's not a lot that's super

574
00:30:50,280 --> 00:30:53,520
Speaker 1: cheap in the in the meat department these days. Things

575
00:30:53,520 --> 00:30:58,680
Speaker 1: that used to be obviously like beef, cheeks, shins, all

576
00:30:58,720 --> 00:31:01,840
Speaker 1: that stuff used to be quite a cheaper. But the

577
00:31:01,880 --> 00:31:06,120
Speaker 1: popularity barbecue is just drives a brace up. But you know,

578
00:31:06,160 --> 00:31:08,360
Speaker 1: those cuts are still out there, and even you know,

579
00:31:08,760 --> 00:31:11,600
Speaker 1: dealing with and doing a pork butt, now you can

580
00:31:11,800 --> 00:31:14,840
Speaker 1: get some beautiful pork butts and there's going to feed you.

581
00:31:15,280 --> 00:31:17,000
Speaker 1: And the same way you get a pork butte and

582
00:31:17,040 --> 00:31:19,160
Speaker 1: you you know, cut a few steaks off that skytch

583
00:31:19,240 --> 00:31:21,600
Speaker 1: end of it and do the rest for bauld Again,

584
00:31:21,640 --> 00:31:23,680
Speaker 1: you're looking at multiple meals for it.

585
00:31:24,280 --> 00:31:27,840
Speaker 3: And look, I don't know if you haven't been to

586
00:31:27,920 --> 00:31:30,320
Speaker 3: Gilmore's yet. You know, one thing I would say is

587
00:31:30,360 --> 00:31:32,640
Speaker 3: that you go in, open an account and just jump

588
00:31:32,640 --> 00:31:35,760
Speaker 3: on their mailing list, because they have meat specials sent

589
00:31:35,840 --> 00:31:38,920
Speaker 3: out directly your inbox. And the other day I got

590
00:31:38,920 --> 00:31:41,360
Speaker 3: a message about lamb rumps on special and I went

591
00:31:41,400 --> 00:31:43,280
Speaker 3: in there and it was ten bucks for two whole

592
00:31:43,320 --> 00:31:46,680
Speaker 3: lamb rumps, right, which we know are an absolute fortune,

593
00:31:47,400 --> 00:31:50,080
Speaker 3: you know in butchery departments and stuff. But the other

594
00:31:50,080 --> 00:31:52,240
Speaker 3: thing about gil Wars is because they sell whole cuts.

595
00:31:52,280 --> 00:31:53,640
Speaker 3: If you're buying a whole cut, so if you buy

596
00:31:53,680 --> 00:31:55,920
Speaker 3: a whole Scotch filet, you're going to save a ton

597
00:31:55,920 --> 00:31:58,360
Speaker 3: of money, you know, rather than buying a single Scotch

598
00:31:58,360 --> 00:32:00,480
Speaker 3: filet and a butcher or a New World or something

599
00:32:00,520 --> 00:32:03,160
Speaker 3: like that. Right, So there are ways you can save money,

600
00:32:03,200 --> 00:32:04,800
Speaker 3: but it generally means you have to spend a bit

601
00:32:04,800 --> 00:32:07,560
Speaker 3: more upfront to get lots more meals that actually work

602
00:32:07,600 --> 00:32:10,480
Speaker 3: out cheaper long run. So yeah, that's another way. There's

603
00:32:10,480 --> 00:32:11,320
Speaker 3: another way you can do it.

604
00:32:12,280 --> 00:32:14,240
Speaker 1: And that's the key is looking at those you know

605
00:32:14,320 --> 00:32:17,440
Speaker 1: we call sub pramals, those bigger cuts, and learning how

606
00:32:17,440 --> 00:32:19,719
Speaker 1: to break them down and it's all right there at

607
00:32:19,760 --> 00:32:22,720
Speaker 1: your fingertips, like it's not. The key things is just

608
00:32:22,760 --> 00:32:24,560
Speaker 1: to have a knife that you can rely on that's

609
00:32:24,600 --> 00:32:28,080
Speaker 1: good in shirt. You know, we had mentioned having something

610
00:32:28,120 --> 00:32:32,280
Speaker 1: to seal or vacuum seal things, but really just stepping

611
00:32:32,320 --> 00:32:36,840
Speaker 1: in and not being intimidated by those cuts and you can,

612
00:32:37,040 --> 00:32:39,320
Speaker 1: you know, really save some money but you get some

613
00:32:39,440 --> 00:32:42,160
Speaker 1: fantastic cuts that are breaking down some of these bigger cuts.

614
00:32:42,240 --> 00:32:44,360
Speaker 3: And one thing I will add there is if you

615
00:32:44,400 --> 00:32:47,280
Speaker 3: want to learn butchery, there's a channel. The Tattoo Butcher

616
00:32:47,360 --> 00:32:50,440
Speaker 3: has a really good Instagram page where he actually does

617
00:32:50,480 --> 00:32:52,960
Speaker 3: a lot of breaking down of different cuts of meat.

618
00:32:53,440 --> 00:32:55,600
Speaker 3: So if you're interested in how to do that, just

619
00:32:55,640 --> 00:32:57,920
Speaker 3: follow that page and there's lots of whole cut breakdowns

620
00:32:57,960 --> 00:32:59,960
Speaker 3: and whole animal breakdowns that you can actually watch.

621
00:33:00,600 --> 00:33:05,000
Speaker 2: So yeah, I have used his video to break down

622
00:33:05,440 --> 00:33:08,840
Speaker 2: a to bone a lamb leg before because I'd never

623
00:33:08,880 --> 00:33:10,640
Speaker 2: really done it and I needed to bone some lamb

624
00:33:10,720 --> 00:33:12,280
Speaker 2: legs and I was like, I'm going to watch that.

625
00:33:12,400 --> 00:33:13,000
Speaker 2: It was really good.

626
00:33:13,080 --> 00:33:15,080
Speaker 3: Really, he does do very good tutorials.

627
00:33:15,160 --> 00:33:18,200
Speaker 2: Yet, there are two things I want to mention here.

628
00:33:18,320 --> 00:33:22,160
Speaker 2: One is back on that Gilmore's theme and cheap cuts

629
00:33:22,160 --> 00:33:27,320
Speaker 2: that actually go really well. They for about ten ten

630
00:33:27,360 --> 00:33:32,560
Speaker 2: bucks a packet. They do two pork filets in a

631
00:33:32,600 --> 00:33:37,640
Speaker 2: pack and we often have those because you can they're

632
00:33:37,680 --> 00:33:40,600
Speaker 2: so versatile, they don't take very long to cook, and

633
00:33:40,680 --> 00:33:43,200
Speaker 2: they you know, we do a lot of like noodle

634
00:33:43,240 --> 00:33:45,920
Speaker 2: dishes or rice bowls and stuff like that with them,

635
00:33:45,960 --> 00:33:49,160
Speaker 2: just in a marinade or whatever, but just in the oven.

636
00:33:49,080 --> 00:33:53,440
Speaker 2: Don't tell anybody cook to that kind of medium rare

637
00:33:53,480 --> 00:33:56,200
Speaker 2: that one forty five. But for ten bucks, you can

638
00:33:56,200 --> 00:33:59,720
Speaker 2: feed a whole probably five or six people on one

639
00:33:59,760 --> 00:34:02,440
Speaker 2: of these packs, to be honest, if you're trying to

640
00:34:02,680 --> 00:34:05,360
Speaker 2: push a meal out or four people will eat very well. Right,

641
00:34:05,360 --> 00:34:08,680
Speaker 2: it's one of those, but they're great value. And the

642
00:34:08,719 --> 00:34:12,000
Speaker 2: other thing that we talked about the backpack stuff there,

643
00:34:12,040 --> 00:34:15,640
Speaker 2: which I think is a really underrated piece of kit.

644
00:34:15,760 --> 00:34:19,560
Speaker 2: But I think can just talk about a little bit

645
00:34:19,680 --> 00:34:22,680
Speaker 2: around freezing and thawing, because I think a lot of

646
00:34:22,680 --> 00:34:29,000
Speaker 2: people get really scared about freezing meat, probably especially beef,

647
00:34:29,600 --> 00:34:33,200
Speaker 2: and then ruining it, you know, either in the freezer

648
00:34:33,880 --> 00:34:36,360
Speaker 2: or in their thawing process, and they lose the moisture

649
00:34:36,400 --> 00:34:39,080
Speaker 2: and all that kind of stuff. But there's easy ways

650
00:34:39,120 --> 00:34:40,239
Speaker 2: to avoid that, aren't there.

651
00:34:41,200 --> 00:34:46,440
Speaker 1: Oh yeah, it's you know, with packaging, you really want

652
00:34:46,480 --> 00:34:48,160
Speaker 1: to can if you can, you really want to get

653
00:34:48,160 --> 00:34:52,080
Speaker 1: an air tight and if you're not vacuum ceiling, then

654
00:34:52,200 --> 00:34:55,360
Speaker 1: multiple layers are glad wrap. It's good to kind of

655
00:34:55,360 --> 00:34:57,759
Speaker 1: clean some of that moisture off if you've just cut

656
00:34:57,800 --> 00:34:59,920
Speaker 1: something and it's got a lot of light around it,

657
00:35:00,640 --> 00:35:03,080
Speaker 1: any of that heavy, heavy liquid in a bag. If

658
00:35:03,120 --> 00:35:06,160
Speaker 1: it's got excessive liquid, it's going to freeze and form

659
00:35:06,239 --> 00:35:09,799
Speaker 1: crystals and then you're just going to get a lot

660
00:35:09,800 --> 00:35:13,480
Speaker 1: of purge when you're thawing things out. Purge is just

661
00:35:13,520 --> 00:35:15,879
Speaker 1: basically that any of the moisture that's holding and when

662
00:35:15,880 --> 00:35:19,120
Speaker 1: it's thawing, uh, it's going to release that. So a

663
00:35:19,160 --> 00:35:21,920
Speaker 1: good way the best way for me, I find to

664
00:35:21,960 --> 00:35:24,960
Speaker 1: thow anything, and probably the safest way is to do

665
00:35:25,000 --> 00:35:27,200
Speaker 1: what we call slack it out or just over a

666
00:35:27,200 --> 00:35:30,480
Speaker 1: couple of days in the fridge. You know, ideally you're

667
00:35:30,520 --> 00:35:33,319
Speaker 1: going to just let it go through its process and

668
00:35:33,360 --> 00:35:35,480
Speaker 1: it's not going to force that moisture out of it.

669
00:35:36,600 --> 00:35:39,400
Speaker 1: You'll just you'll see a big difference. Anytime you're you know,

670
00:35:39,480 --> 00:35:42,960
Speaker 1: running water on stuff and really force thawing it, you're

671
00:35:43,000 --> 00:35:46,880
Speaker 1: losing a lot of that that liquid that's inside it.

672
00:35:46,960 --> 00:35:51,600
Speaker 1: So but definitely like vacuum ceiling, and just think about

673
00:35:52,160 --> 00:35:55,160
Speaker 1: your portion sizes and and everything like that too, and

674
00:35:55,320 --> 00:35:59,719
Speaker 1: don't go straight with a warm product into into the

675
00:35:59,760 --> 00:36:01,880
Speaker 1: free again, that's going to build up a lot of

676
00:36:01,880 --> 00:36:05,080
Speaker 1: ice and crystallization inside. So you really want to make

677
00:36:05,080 --> 00:36:08,640
Speaker 1: sure things are cooled off for food safe and just

678
00:36:08,680 --> 00:36:10,840
Speaker 1: for quality, so cool it off. You can leave it

679
00:36:10,840 --> 00:36:13,120
Speaker 1: in the fridge overnight and then throw it into the freezer.

680
00:36:14,239 --> 00:36:17,319
Speaker 1: But you're working with muscles and you just really don't

681
00:36:17,320 --> 00:36:20,319
Speaker 1: want to shock them. It's you want to treat them

682
00:36:20,920 --> 00:36:22,400
Speaker 1: and stage them out if you can to.

683
00:36:22,480 --> 00:36:25,480
Speaker 2: Really, that's you know, that's actually there you go. They say,

684
00:36:25,480 --> 00:36:27,120
Speaker 2: if you go to a class or maybe listen to

685
00:36:27,160 --> 00:36:29,120
Speaker 2: a podcast, you need to learn at least one thing

686
00:36:29,200 --> 00:36:32,560
Speaker 2: for it to be valuable. I am probably as guilty

687
00:36:32,600 --> 00:36:35,239
Speaker 2: as anyone of trimming something, backpacking it and banging it

688
00:36:35,280 --> 00:36:37,640
Speaker 2: straight in the freezer because I've I've had a little

689
00:36:37,719 --> 00:36:40,560
Speaker 2: myth in my head that says if you freeze it

690
00:36:40,800 --> 00:36:44,080
Speaker 2: real fast and really cold, like in a big chest freezer,

691
00:36:44,160 --> 00:36:47,640
Speaker 2: that's better. But I'm now going to start putting all

692
00:36:47,640 --> 00:36:50,200
Speaker 2: my like trim stuff when I turn it constant things,

693
00:36:50,280 --> 00:36:52,239
Speaker 2: put it back in the fridge for a day well,

694
00:36:52,280 --> 00:36:53,360
Speaker 2: and then freezer.

695
00:36:54,120 --> 00:36:57,160
Speaker 1: Ideally the way if you're doing steaks and you want

696
00:36:57,200 --> 00:37:00,319
Speaker 1: to kind of go through that blast freezing process, Like

697
00:37:00,360 --> 00:37:03,359
Speaker 1: nobody's got a blast frizzer at home, but you can

698
00:37:03,440 --> 00:37:06,120
Speaker 1: lay them out on a baking sheet in your chest

699
00:37:06,160 --> 00:37:08,959
Speaker 1: freezer freezer steaks and then vacuum see them as well.

700
00:37:09,440 --> 00:37:11,800
Speaker 2: So there you go in more tips.

701
00:37:12,360 --> 00:37:15,160
Speaker 1: Yeah, so then you're not compromising the sheep or anything

702
00:37:15,239 --> 00:37:18,319
Speaker 1: like that. Trick that I learned before the vatpacker. If

703
00:37:18,320 --> 00:37:19,719
Speaker 1: you are going to wrap it in glad rap, you

704
00:37:19,760 --> 00:37:22,640
Speaker 1: can actually wrap it in newspaper as well, and that

705
00:37:22,760 --> 00:37:27,440
Speaker 1: stops the freezer freezer burn. So yeah, glad rap, lots

706
00:37:27,440 --> 00:37:28,920
Speaker 1: of layers are glad wrap, and then wrap it in

707
00:37:29,080 --> 00:37:31,359
Speaker 1: newspaper and that protects it as well.

708
00:37:32,160 --> 00:37:37,600
Speaker 2: I said, Noel's showing his age. They're referencing a newsmanist.

709
00:37:38,080 --> 00:37:42,040
Speaker 2: They still exist. Noel still watches TV from five till

710
00:37:42,120 --> 00:37:46,279
Speaker 2: nine o'clock at night on TV and Z Okay. So

711
00:37:46,920 --> 00:37:49,560
Speaker 2: you know, we've said, yes, barbecue has made a lot

712
00:37:49,600 --> 00:37:52,839
Speaker 2: of those barbecue cuts really expensive, right. But I think

713
00:37:52,880 --> 00:37:54,920
Speaker 2: one trend that I'm starting to see a lot more of,

714
00:37:55,000 --> 00:37:58,120
Speaker 2: and I think partly it's due to the popularity of

715
00:37:58,160 --> 00:38:00,560
Speaker 2: things like cast iron and stuff like that, people are

716
00:38:00,640 --> 00:38:04,520
Speaker 2: kind of investing money back into cast iron pots, you know,

717
00:38:04,560 --> 00:38:07,360
Speaker 2: those kind of casserole pots and things like that, so

718
00:38:07,400 --> 00:38:09,560
Speaker 2: they're actually looking for more things to do with them.

719
00:38:09,960 --> 00:38:12,160
Speaker 2: But one pot wonders, and there's a whole heap of

720
00:38:12,200 --> 00:38:14,279
Speaker 2: those that you can do on the barbecue, and I

721
00:38:14,280 --> 00:38:16,319
Speaker 2: think normally we just think of those as being on

722
00:38:16,320 --> 00:38:18,080
Speaker 2: the hob or in the oven, right because that's how

723
00:38:18,440 --> 00:38:20,480
Speaker 2: we've always done them, and the parents have done them.

724
00:38:20,520 --> 00:38:23,440
Speaker 2: But it's almost like campfire cooking, isn't it? Kind of

725
00:38:23,520 --> 00:38:27,319
Speaker 2: thing hanging a pot? But well, have you got any

726
00:38:27,320 --> 00:38:30,839
Speaker 2: favorite one pot dishes at the moment that you're cranking out?

727
00:38:34,120 --> 00:38:36,680
Speaker 1: I don't know about favorites. So I've been doing like

728
00:38:36,760 --> 00:38:40,959
Speaker 1: some cast iron, like whole wheels of bree in cast iron,

729
00:38:41,560 --> 00:38:45,160
Speaker 1: just a bit of fresh rosemary, some grapes, some garlic,

730
00:38:45,600 --> 00:38:48,279
Speaker 1: and just onto the campfire and just dipping bread with it.

731
00:38:48,400 --> 00:38:51,439
Speaker 1: So things like that have been doing. We've actually got

732
00:38:53,400 --> 00:38:56,359
Speaker 1: I'm doing a class with Nick Boland next weekend. It's

733
00:38:56,719 --> 00:38:59,600
Speaker 1: our first kind of live fire cooking class up here,

734
00:38:59,600 --> 00:39:01,600
Speaker 1: and it's going to be a huge focus on cast iron.

735
00:39:01,719 --> 00:39:04,279
Speaker 1: So I'm going to be doing breads in cast iron

736
00:39:04,320 --> 00:39:09,200
Speaker 1: that gonna Dutch oven style lamb shanks. I mean, there's

737
00:39:09,239 --> 00:39:13,080
Speaker 1: an epic like one point meal right there. So your

738
00:39:13,160 --> 00:39:16,520
Speaker 1: Dutch oven, a couple of lambshanks, your root vegetables. You know,

739
00:39:17,000 --> 00:39:18,719
Speaker 1: get the color and the lamb, get it in there

740
00:39:19,040 --> 00:39:22,360
Speaker 1: into the cars and if you go and it's really

741
00:39:22,360 --> 00:39:25,200
Speaker 1: hard to stuff it up. And you said it yourself too.

742
00:39:25,280 --> 00:39:27,120
Speaker 1: You know a lot of people are investing in cast

743
00:39:27,160 --> 00:39:30,080
Speaker 1: iron and it's exactly that, like it's it's an investment,

744
00:39:30,120 --> 00:39:32,120
Speaker 1: but it's going to last forever if you treat it right,

745
00:39:32,200 --> 00:39:35,600
Speaker 1: and you can cook anything and everything in cast iron.

746
00:39:35,640 --> 00:39:37,440
Speaker 1: It's yeah, it's pretty sweet.

747
00:39:37,600 --> 00:39:41,320
Speaker 3: I absolutely love oxtawel in Dutch oven in the fire

748
00:39:41,600 --> 00:39:44,359
Speaker 3: and it's just amazing. And again it's one of those

749
00:39:44,400 --> 00:39:46,359
Speaker 3: cuts that you can't really cock up. You know, if

750
00:39:46,360 --> 00:39:47,880
Speaker 3: you cook it for seven hours or you cook it

751
00:39:47,880 --> 00:39:49,879
Speaker 3: for eight hours or nine hours, it doesn't really matter.

752
00:39:50,000 --> 00:39:53,120
Speaker 3: It just gets better and better. So yeah, oxtails are

753
00:39:53,160 --> 00:39:55,359
Speaker 3: really good ones play around with two. And they can

754
00:39:55,440 --> 00:39:57,319
Speaker 3: be quite cheap too. If you hunt around. You know,

755
00:39:57,520 --> 00:39:59,319
Speaker 3: yeah you're going to get mainstream butcher it can be

756
00:39:59,320 --> 00:40:01,720
Speaker 3: a bit expensive, but if you go to your Chinese

757
00:40:01,760 --> 00:40:04,000
Speaker 3: supermarkets and stuff like that, they can be quite a

758
00:40:04,040 --> 00:40:06,359
Speaker 3: bit cheaper. So yeah, just hunt around. You know, you

759
00:40:06,400 --> 00:40:08,719
Speaker 3: definitely need to hunt out some bargains at the moment.

760
00:40:08,760 --> 00:40:10,759
Speaker 1: And a lot of these cuts too, that you may

761
00:40:10,800 --> 00:40:13,560
Speaker 1: not see at your lookal what you just asked them.

762
00:40:13,719 --> 00:40:15,840
Speaker 1: There's a good chance they've got them somewhere or that

763
00:40:15,920 --> 00:40:19,399
Speaker 1: you know, they just don't put them out, but where

764
00:40:19,440 --> 00:40:21,200
Speaker 1: they're saving the good cuts for themselves.

765
00:40:21,560 --> 00:40:27,799
Speaker 2: But that's potentially to you as well. Now, you know,

766
00:40:27,800 --> 00:40:29,839
Speaker 2: we've talked about some things there that are kind of

767
00:40:29,920 --> 00:40:33,000
Speaker 2: helping you. We've talked about like meals that might get

768
00:40:33,000 --> 00:40:36,319
Speaker 2: you two or three portions out of But I know

769
00:40:36,480 --> 00:40:38,960
Speaker 2: I am certainly guilty of this. I fill up my

770
00:40:39,040 --> 00:40:41,719
Speaker 2: barbecue and I cook the thing I want to cook,

771
00:40:41,760 --> 00:40:43,560
Speaker 2: and then I just kind of leave it and it

772
00:40:43,600 --> 00:40:46,319
Speaker 2: burns through, and then I chuck all the ashway and

773
00:40:46,400 --> 00:40:51,440
Speaker 2: I've probably wasted a good few hours of legitimate cooking stuff. So,

774
00:40:51,520 --> 00:40:55,480
Speaker 2: if you're trying to limit your expenditure and get the

775
00:40:55,560 --> 00:40:58,279
Speaker 2: most out of all of your coals, what are some

776
00:40:58,360 --> 00:41:01,600
Speaker 2: good things that you can maybe throw on after you're cooking,

777
00:41:01,640 --> 00:41:04,600
Speaker 2: while you're eating, and it's not like so you don't

778
00:41:04,640 --> 00:41:06,560
Speaker 2: have to keep such an eye on them, but then

779
00:41:06,840 --> 00:41:09,680
Speaker 2: enable you to make those coals and you each cook

780
00:41:09,719 --> 00:41:10,600
Speaker 2: go a little bit further.

781
00:41:11,520 --> 00:41:13,719
Speaker 1: Well, you know, like we were talking about cast iron,

782
00:41:13,840 --> 00:41:16,719
Speaker 1: and it comes right back to that again. You any

783
00:41:16,800 --> 00:41:19,759
Speaker 1: kind of fruit crumble, you put that on while you're

784
00:41:19,760 --> 00:41:22,480
Speaker 1: eating your meal, You've got those cores still going. It's

785
00:41:22,560 --> 00:41:27,160
Speaker 1: going to be fantastic. So you know, fruit crumbles, pies,

786
00:41:27,360 --> 00:41:30,120
Speaker 1: you can there's so many desserts you can do.

787
00:41:31,440 --> 00:41:34,399
Speaker 2: I did. I did a fruit crumble in competition once,

788
00:41:34,440 --> 00:41:38,080
Speaker 2: and we basically cook down the fruit a bit on

789
00:41:38,160 --> 00:41:40,680
Speaker 2: the barbecue as well to get some smoke into the fruit,

790
00:41:41,120 --> 00:41:44,000
Speaker 2: and then we put the crumble stuff in and put

791
00:41:44,000 --> 00:41:47,440
Speaker 2: it back on the barbecue as well, and it went okay.

792
00:41:48,600 --> 00:41:51,800
Speaker 1: That's something that I don't think that people should be

793
00:41:51,840 --> 00:41:55,240
Speaker 1: afraid of either, as if they don't want that heavy

794
00:41:55,280 --> 00:41:57,680
Speaker 1: smoky spell, it doesn't mean you're going to get it.

795
00:41:57,719 --> 00:42:00,040
Speaker 1: If you're cooking just strictly on charcoal, you're going to

796
00:42:00,040 --> 00:42:02,440
Speaker 1: get clean charcoal flavors. You're not going to get that

797
00:42:02,480 --> 00:42:05,719
Speaker 1: smoke unless you're intending to get that smoke or people

798
00:42:05,880 --> 00:42:08,400
Speaker 1: if you have wood chunks on there. But if you

799
00:42:08,400 --> 00:42:12,040
Speaker 1: you know, any of these foods like desserts or breads,

800
00:42:12,080 --> 00:42:17,080
Speaker 1: they can all be done with very very minimal saturation

801
00:42:17,200 --> 00:42:19,600
Speaker 1: of the smoke and you just get real nice flavors.

802
00:42:20,360 --> 00:42:22,520
Speaker 1: And again it just goes back to you know, like

803
00:42:22,760 --> 00:42:25,360
Speaker 1: look like things cooking on ceramics, green eggs. You know,

804
00:42:25,400 --> 00:42:28,760
Speaker 1: it's all it's all based on the tender cooking oven

805
00:42:28,920 --> 00:42:32,719
Speaker 1: from They've been doing it for you know, thousands of years.

806
00:42:32,520 --> 00:42:34,919
Speaker 3: And absolutely and I'm going to add two more things

807
00:42:34,920 --> 00:42:38,759
Speaker 3: to that skillet cookie and I love a smoke brownie.

808
00:42:39,080 --> 00:42:41,680
Speaker 3: And the other thing that I did must have been

809
00:42:41,719 --> 00:42:46,120
Speaker 3: about maybe three months ago. Smoked mold wine. So instead

810
00:42:46,120 --> 00:42:48,560
Speaker 3: of doing it on the cooker, actually put the pot inside.

811
00:42:48,600 --> 00:42:50,160
Speaker 3: I've got a bronchi, right, so you can take that

812
00:42:50,200 --> 00:42:52,719
Speaker 3: first level off. You can actually fit a stop pott

813
00:42:52,719 --> 00:42:54,399
Speaker 3: in there, so you can actually mix up mold wine

814
00:42:54,400 --> 00:42:55,879
Speaker 3: and get a bit of smoke into that as well,

815
00:42:55,880 --> 00:42:59,840
Speaker 3: which is really lovely. So yeah, going back to that one.

816
00:43:00,600 --> 00:43:02,720
Speaker 1: I had the brownie and the cookie in my notes,

817
00:43:02,760 --> 00:43:04,840
Speaker 1: but just going back to that, you know, everybody in

818
00:43:04,880 --> 00:43:09,440
Speaker 1: their house probably has a family chocolate chip cookie recipe

819
00:43:09,640 --> 00:43:13,400
Speaker 1: and they've got a family brownie recipe. It's no different.

820
00:43:13,680 --> 00:43:15,799
Speaker 1: You're still cooking with a heat source. You just want

821
00:43:15,800 --> 00:43:17,520
Speaker 1: to follow the same thing that you would do in

822
00:43:17,560 --> 00:43:20,239
Speaker 1: your oven, but you may as well use that you've

823
00:43:20,280 --> 00:43:23,239
Speaker 1: got that that heat source. It's all set up, it's

824
00:43:23,239 --> 00:43:26,600
Speaker 1: ready to go and yeah, cook those family favorites. It's

825
00:43:26,680 --> 00:43:28,520
Speaker 1: just another form, another.

826
00:43:28,680 --> 00:43:32,399
Speaker 3: Another reason to get a good cast iron pan as well. Right, So, yeah,

827
00:43:32,440 --> 00:43:35,200
Speaker 3: I got I got the Ironclad Legacy and that's just

828
00:43:35,239 --> 00:43:38,560
Speaker 3: been absolutely hammered from the day I got it. It's

829
00:43:38,680 --> 00:43:41,200
Speaker 3: just such a good bit of kit. So there's cheaper

830
00:43:41,239 --> 00:43:42,879
Speaker 3: ones out there for sure, that you've got the lodge

831
00:43:42,880 --> 00:43:46,000
Speaker 3: and you've got the sort of Yeah, I think Stevens

832
00:43:46,000 --> 00:43:48,520
Speaker 3: do a whole set for about fifty bucks, so you

833
00:43:48,560 --> 00:43:50,840
Speaker 3: don't have to go high end with it, you know,

834
00:43:50,880 --> 00:43:53,680
Speaker 3: any decent cast iron, you know. The most important thing

835
00:43:53,719 --> 00:43:56,840
Speaker 3: is you season it properly, you know, and there is

836
00:43:56,840 --> 00:43:58,520
Speaker 3: a bit of a process there, but it's well worth

837
00:43:58,560 --> 00:44:00,400
Speaker 3: doing that to set yourself up for six sucess and

838
00:44:00,440 --> 00:44:03,920
Speaker 3: making it pretty much non stick. So definitely recommend.

839
00:44:03,560 --> 00:44:07,240
Speaker 1: That very much. So. Yeah, and just storing it, putting

840
00:44:07,239 --> 00:44:10,960
Speaker 1: it away broderly, looking after looking after your tools.

841
00:44:11,000 --> 00:44:15,160
Speaker 2: Really, I tell you what you've inspired me there now,

842
00:44:15,160 --> 00:44:18,200
Speaker 2: All that the thought of smoked molled wine made me

843
00:44:18,280 --> 00:44:23,200
Speaker 2: think of smoked old fashions and that you could literally

844
00:44:23,239 --> 00:44:25,640
Speaker 2: pre smoke a load of bourbon. Obviously you don't want to,

845
00:44:26,120 --> 00:44:28,239
Speaker 2: you don't want it to get too hot because you

846
00:44:28,239 --> 00:44:30,319
Speaker 2: don't want to get rid of the alcohol. But you

847
00:44:30,320 --> 00:44:33,320
Speaker 2: could pre smoke your spirits and then have them ready

848
00:44:33,320 --> 00:44:33,879
Speaker 2: to go. Right.

849
00:44:35,040 --> 00:44:37,239
Speaker 3: So now I was just about to say, for the

850
00:44:37,360 --> 00:44:41,560
Speaker 3: whiskey drinkers of you out there, Ken will tell you

851
00:44:41,680 --> 00:44:44,480
Speaker 3: liquid smoke is a horrendous product when it's a chemical

852
00:44:44,480 --> 00:44:46,719
Speaker 3: based product in a drop a bowl. But you can

853
00:44:46,719 --> 00:44:48,600
Speaker 3: actually make your own. If you get a bowl of

854
00:44:48,640 --> 00:44:50,960
Speaker 3: water and you put it into your pit and just

855
00:44:51,040 --> 00:44:53,480
Speaker 3: leave it in there while you're cooking meat, that smoke

856
00:44:53,520 --> 00:44:55,200
Speaker 3: will actually get into the water. So you just give

857
00:44:55,200 --> 00:44:56,759
Speaker 3: it a bit of a stir now and again, right,

858
00:44:56,760 --> 00:44:59,560
Speaker 3: and you actually get a liquid smoke that will reduce

859
00:44:59,600 --> 00:45:02,920
Speaker 3: over the to a concentrated liquid smoke and it's natural.

860
00:45:03,360 --> 00:45:05,360
Speaker 3: Then you can dilute that and you can actually add

861
00:45:05,840 --> 00:45:07,960
Speaker 3: that smoke to water to whiskey. So if you want

862
00:45:07,960 --> 00:45:09,239
Speaker 3: to get a bit of smoke in as into your

863
00:45:09,239 --> 00:45:11,520
Speaker 3: whiskey cocktails, it's actually a really good way to do it.

864
00:45:11,560 --> 00:45:12,880
Speaker 3: I don't know if you ever do that, Ken, but

865
00:45:13,480 --> 00:45:14,400
Speaker 3: you know that's.

866
00:45:14,480 --> 00:45:17,520
Speaker 1: Yeah, I've actually done it, but I've made I've used

867
00:45:17,520 --> 00:45:21,240
Speaker 1: it to make ice cubes perfect, yeah, with an old fashion,

868
00:45:21,440 --> 00:45:22,720
Speaker 1: So yeah, epic.

869
00:45:22,920 --> 00:45:25,799
Speaker 3: Actually, I was talking to.

870
00:45:26,320 --> 00:45:29,000
Speaker 1: Michael Cook recently and he had a really epic old

871
00:45:29,040 --> 00:45:33,160
Speaker 1: fashion and he said the big star of it was

872
00:45:33,239 --> 00:45:36,080
Speaker 1: the Wholese cinnamon quill and they just lit it. They

873
00:45:36,120 --> 00:45:38,759
Speaker 1: lit it on fire and then brought it, brought it,

874
00:45:39,040 --> 00:45:40,880
Speaker 1: brought it to the table and put it out and

875
00:45:40,920 --> 00:45:42,319
Speaker 1: he said it was just outstanding.

876
00:45:42,400 --> 00:45:45,320
Speaker 2: So I think that was when he was the SCA Worlds,

877
00:45:45,400 --> 00:45:48,480
Speaker 2: wasn't It was somewhere in somewhere in fort Worth that

878
00:45:48,600 --> 00:45:51,160
Speaker 2: did that. I remember him posting it and thinking that

879
00:45:51,239 --> 00:45:52,840
Speaker 2: was a pretty impressive looking drink.

880
00:45:53,760 --> 00:45:54,200
Speaker 3: Yeah, I was.

881
00:45:54,640 --> 00:45:56,640
Speaker 1: I did a big cook on Friday at a place

882
00:45:56,680 --> 00:46:01,320
Speaker 1: called the Range. It was a shoot shooting competition between

883
00:46:01,360 --> 00:46:04,440
Speaker 1: the owners of the Range, their Northland team against an

884
00:46:04,440 --> 00:46:07,960
Speaker 1: Auckland team and I wanted to get into those cocktails.

885
00:46:07,960 --> 00:46:10,560
Speaker 1: But by the time they had eaten, eaten everything and

886
00:46:10,640 --> 00:46:12,560
Speaker 1: they were just yeah, the party had started.

887
00:46:12,640 --> 00:46:15,320
Speaker 2: So you missed your window.

888
00:46:16,120 --> 00:46:16,600
Speaker 3: Yeah yeah.

889
00:46:17,360 --> 00:46:20,440
Speaker 2: Now, so we've talked a lot about things for people

890
00:46:20,440 --> 00:46:23,680
Speaker 2: to try and different different cooks to try and different

891
00:46:23,719 --> 00:46:25,600
Speaker 2: pieces of meat. But you know, you see a lot

892
00:46:25,640 --> 00:46:27,680
Speaker 2: of stuff, cool stuff that comes into the country and

893
00:46:27,760 --> 00:46:30,160
Speaker 2: the shop and there's always I think there's always a

894
00:46:30,200 --> 00:46:32,480
Speaker 2: new little flavor that you've got that you're telling us about,

895
00:46:32,960 --> 00:46:35,880
Speaker 2: or somebody's shown me that you've sent them, or you know,

896
00:46:36,160 --> 00:46:39,640
Speaker 2: really want to highlight what are the cool things? Are

897
00:46:39,640 --> 00:46:44,239
Speaker 2: there any cool new rubs, any cool flavors, sauces, or

898
00:46:44,320 --> 00:46:46,360
Speaker 2: little things that have been coming into the shop recently

899
00:46:46,360 --> 00:46:47,320
Speaker 2: that you can tell us about.

900
00:46:48,000 --> 00:46:50,359
Speaker 1: Yeah, I mean, I've been having a lot of fun

901
00:46:50,480 --> 00:46:54,279
Speaker 1: with it's a range from your behind barbecue.

902
00:46:54,880 --> 00:46:59,480
Speaker 2: So Chefski, yeah, yeah, a.

903
00:46:59,440 --> 00:47:03,640
Speaker 1: Good Polish name, but he's a beast in SCA and

904
00:47:03,680 --> 00:47:06,920
Speaker 1: he's got his his restaurant up and running now in Arizona,

905
00:47:07,239 --> 00:47:09,239
Speaker 1: and I was lucky to meet him and he helped

906
00:47:09,280 --> 00:47:10,680
Speaker 1: us out a bit when we went over for the

907
00:47:10,760 --> 00:47:14,680
Speaker 1: Royal and spent some time together and tried to product

908
00:47:14,760 --> 00:47:18,040
Speaker 1: his rubs for the first time. And going back to

909
00:47:18,120 --> 00:47:20,560
Speaker 1: things that we've been cooking recently, I've been playing with

910
00:47:20,600 --> 00:47:24,680
Speaker 1: those a lot. And I actually completely forgot about it,

911
00:47:24,680 --> 00:47:28,200
Speaker 1: but did one of the big like the vertical skewers

912
00:47:28,200 --> 00:47:31,239
Speaker 1: not that long ago. I just dropped it in the

913
00:47:31,239 --> 00:47:34,720
Speaker 1: pit barrel. But I used his chipotle, mango and chicken thighs,

914
00:47:35,160 --> 00:47:37,000
Speaker 1: stacked an eye and we made tacos out of it,

915
00:47:37,040 --> 00:47:40,600
Speaker 1: and it was epic. But some real cool flavors. Been

916
00:47:40,680 --> 00:47:44,600
Speaker 1: having all kinds of fun with those, even using last

917
00:47:44,880 --> 00:47:47,279
Speaker 1: was it had last weekend watching some hockey and he's

918
00:47:47,320 --> 00:47:50,400
Speaker 1: got a green chili and bacon rub and use that

919
00:47:50,480 --> 00:47:51,600
Speaker 1: for some bloody Mary's.

920
00:47:52,040 --> 00:47:55,960
Speaker 2: So because he's from he's from the kind of southwest

921
00:47:56,040 --> 00:47:59,160
Speaker 2: region of the United States, isn't He's kind of Arizona. Yeah,

922
00:47:59,160 --> 00:48:01,799
Speaker 2: he's in Arizona, so they've obviously got quite a lot

923
00:48:01,840 --> 00:48:04,880
Speaker 2: of the kind of Mexican and Spanish influence that comes

924
00:48:04,960 --> 00:48:07,640
Speaker 2: up through there. So it sounds like that's coming through

925
00:48:07,680 --> 00:48:09,799
Speaker 2: his rubs as well, and he's bringing some of those

926
00:48:09,840 --> 00:48:11,160
Speaker 2: flavors in there, which others.

927
00:48:11,200 --> 00:48:13,840
Speaker 1: There's a there's a hot honey garlic. There is a

928
00:48:13,920 --> 00:48:17,560
Speaker 1: Cajun rub which is fantastic over the top heat. I

929
00:48:17,600 --> 00:48:21,480
Speaker 1: cooked wings with it for a function on Friday, and

930
00:48:21,640 --> 00:48:25,040
Speaker 1: the green Chilian bacon is is real cool, Like it's

931
00:48:25,080 --> 00:48:27,600
Speaker 1: I'm going to do some I want to do some

932
00:48:27,640 --> 00:48:31,359
Speaker 1: more work with that with some muscles. So I want

933
00:48:31,360 --> 00:48:33,520
Speaker 1: to cook some muscles and use that green Chilian bacon

934
00:48:33,560 --> 00:48:36,879
Speaker 1: a bit of cream. I think that'll be mean, but yeah,

935
00:48:36,880 --> 00:48:40,120
Speaker 1: that chipotli mango is it's it's crazy. It's got all

936
00:48:40,200 --> 00:48:43,000
Speaker 1: kinds of applications of smoke snapped with it, of cooked

937
00:48:43,080 --> 00:48:47,359
Speaker 1: chicken with it. We've done it with desserts, all kinds

938
00:48:47,360 --> 00:48:47,720
Speaker 1: of things.

939
00:48:47,880 --> 00:48:50,279
Speaker 3: So I've got to add to this because you sent

940
00:48:50,320 --> 00:48:54,319
Speaker 3: me some stuff recently. There's two things that stood out

941
00:48:54,360 --> 00:48:58,000
Speaker 3: in that box for me so far. One was Boomers

942
00:48:58,280 --> 00:49:02,759
Speaker 3: is it Din and Swine? The pork rub. Yeah, that's

943
00:49:02,760 --> 00:49:05,520
Speaker 3: an absolutely epic pork rub. And it's very different to

944
00:49:05,560 --> 00:49:07,680
Speaker 3: the stuff that that's out there. I mean, Boomers are

945
00:49:07,680 --> 00:49:10,960
Speaker 3: FOODI first and foremost, and a barbecue guy after that,

946
00:49:11,120 --> 00:49:14,560
Speaker 3: and that was epic. But the one, the one killer,

947
00:49:14,760 --> 00:49:20,000
Speaker 3: was the barrier broth from Barbecue Mafia. Like it's actually

948
00:49:20,080 --> 00:49:24,080
Speaker 3: a rigmarole to make brier, and that's something that you

949
00:49:24,080 --> 00:49:25,320
Speaker 3: can bang out on a weeknight.

950
00:49:25,360 --> 00:49:25,520
Speaker 1: Now.

951
00:49:25,560 --> 00:49:27,239
Speaker 3: You know, if you've got a bit of leftover Paul

952
00:49:27,320 --> 00:49:30,160
Speaker 3: chuck or Paul brisket, you can just chuck that into

953
00:49:30,239 --> 00:49:33,040
Speaker 3: that instant broth. Add a bit of dice onion, bit

954
00:49:33,080 --> 00:49:35,640
Speaker 3: of coriander, and you've got an instant barrier broth. And

955
00:49:35,680 --> 00:49:38,560
Speaker 3: I have to say it'd be tough to make one

956
00:49:38,560 --> 00:49:41,880
Speaker 3: as good. So yeah, I mean, as an instant product

957
00:49:41,920 --> 00:49:44,520
Speaker 3: which I generally steer away from, to be honest, I

958
00:49:44,640 --> 00:49:47,920
Speaker 3: like to make things some scratch that is an epic,

959
00:49:48,040 --> 00:49:50,120
Speaker 3: epic product. So if you haven't tried that, give it

960
00:49:50,160 --> 00:49:50,440
Speaker 3: that go.

961
00:49:50,840 --> 00:49:54,200
Speaker 1: Yeah, the goes from barbecue mifew. I do epic flavors

962
00:49:54,239 --> 00:49:56,320
Speaker 1: in everything, really, all of this.

963
00:49:56,880 --> 00:49:58,799
Speaker 3: The ogs, right, we used to use those back in

964
00:49:58,840 --> 00:50:01,000
Speaker 3: the day, like right at the beginning, I remember very much.

965
00:50:01,040 --> 00:50:04,080
Speaker 3: So I had the black rub and it's just good products.

966
00:50:04,239 --> 00:50:06,680
Speaker 3: And the Mobster sauce as well. I remember that was

967
00:50:06,719 --> 00:50:09,640
Speaker 3: a pretty big staple on the comp scene back then.

968
00:50:10,239 --> 00:50:13,400
Speaker 3: You know, very wild flavors now compared to what we're

969
00:50:13,440 --> 00:50:16,840
Speaker 3: seeing coming through comp. But they're all still amazing rubs,

970
00:50:16,880 --> 00:50:18,560
Speaker 3: you know. And yeah, I mean.

971
00:50:18,880 --> 00:50:20,560
Speaker 1: There are lamb rubs one of my favorites.

972
00:50:20,640 --> 00:50:21,920
Speaker 3: It's one hundred percent.

973
00:50:22,040 --> 00:50:24,400
Speaker 1: Yeah, it just got that hint of citrus in it

974
00:50:24,440 --> 00:50:25,719
Speaker 1: and it's so good.

975
00:50:26,600 --> 00:50:31,680
Speaker 2: Right, Well, there's some epic tips in that last little segment,

976
00:50:31,840 --> 00:50:34,600
Speaker 2: I think for everybody, certainly, I want people to go

977
00:50:34,680 --> 00:50:38,040
Speaker 2: and buy some of the you're behind barbecue rubs from

978
00:50:38,080 --> 00:50:41,839
Speaker 2: Ken here and give those those flavors as well. And

979
00:50:41,880 --> 00:50:44,440
Speaker 2: what I want to do now now we had a

980
00:50:44,440 --> 00:50:47,200
Speaker 2: different set of questions when you were first on. So

981
00:50:47,280 --> 00:50:51,040
Speaker 2: I'm intrigued to bring our quick fires to you. But

982
00:50:51,200 --> 00:50:53,840
Speaker 2: before I bring you the quick fires, let's bring everybody

983
00:50:53,840 --> 00:51:01,759
Speaker 2: else some ads. Okay, ken, quick fire time. Now. I

984
00:51:01,760 --> 00:51:04,360
Speaker 2: don't know how many people will remember what your first

985
00:51:04,400 --> 00:51:06,719
Speaker 2: answer was, but it was a good eat if I

986
00:51:06,760 --> 00:51:09,440
Speaker 2: remember correctly. So we're just going to ask that question.

987
00:51:10,120 --> 00:51:12,839
Speaker 2: We'll ask that question again. And no, why don't you

988
00:51:12,920 --> 00:51:14,640
Speaker 2: kick us off tonight with a quick fuss?

989
00:51:14,760 --> 00:51:18,000
Speaker 3: Now, mate, what's the strangest thing you've ever eaten?

990
00:51:19,719 --> 00:51:22,560
Speaker 1: I don't know, there's Are we going back to there?

991
00:51:23,360 --> 00:51:26,080
Speaker 3: Yeah, let's go there first. You get you get to

992
00:51:26,320 --> 00:51:28,440
Speaker 3: you can have two tonight, all right.

993
00:51:28,360 --> 00:51:31,000
Speaker 1: But that's what I saw. I never actually eat the

994
00:51:31,120 --> 00:51:35,600
Speaker 1: Venison Seaman shooters. I just saw it out. But I mean,

995
00:51:36,000 --> 00:51:37,920
Speaker 1: if anybody has a chance, go to the hook a

996
00:51:37,960 --> 00:51:40,360
Speaker 1: ticket Wild Foods Festival. I believe it's in March, and

997
00:51:40,360 --> 00:51:43,719
Speaker 1: it's epic. You got you know, I've had fish eyeball shooters,

998
00:51:44,080 --> 00:51:47,080
Speaker 1: I've had whoho grubs. You know, we got the whole

999
00:51:47,400 --> 00:51:49,839
Speaker 1: the mountain oysters or whatever you want to call them,

1000
00:51:49,880 --> 00:51:56,040
Speaker 1: the testicles deep deep yeah, deep fried pigsnouts. It's epic.

1001
00:51:56,719 --> 00:51:59,520
Speaker 1: But I'm hoping. I'm hoping the next time if we

1002
00:51:59,560 --> 00:52:01,760
Speaker 1: do this in that I'll have a new list because

1003
00:52:01,760 --> 00:52:06,399
Speaker 1: we're we're going to Japan in January. So there's quite

1004
00:52:06,400 --> 00:52:08,000
Speaker 1: a few things that I want to tick off the

1005
00:52:08,040 --> 00:52:13,560
Speaker 1: list that I've never tried. One of them, including it

1006
00:52:14,920 --> 00:52:21,160
Speaker 1: chicken overies. Oh yeah, so it's the egg before it's

1007
00:52:21,239 --> 00:52:25,160
Speaker 1: left the chicken and they process them it.

1008
00:52:25,239 --> 00:52:27,440
Speaker 2: Yeah, but it's it's gross.

1009
00:52:30,520 --> 00:52:31,959
Speaker 3: But that's I'm not.

1010
00:52:31,880 --> 00:52:34,279
Speaker 1: Going to Japan and not trying things that you know.

1011
00:52:37,920 --> 00:52:40,400
Speaker 3: For anything. Once you discover the best ship, if you

1012
00:52:40,440 --> 00:52:43,160
Speaker 3: just give it a guy side, I'm down with that.

1013
00:52:43,239 --> 00:52:46,239
Speaker 2: I expect nothing less, nothing less. We'll definitely have to

1014
00:52:46,280 --> 00:52:49,960
Speaker 2: have you back to talk about chicken overies. Now, what

1015
00:52:50,040 --> 00:52:52,640
Speaker 2: was the best Birthday or Christmas present you got as

1016
00:52:52,680 --> 00:52:53,840
Speaker 2: a kid.

1017
00:52:53,960 --> 00:52:56,920
Speaker 1: Alex, You're gonna love this one because I think I

1018
00:52:57,000 --> 00:53:01,000
Speaker 1: heard very similar from your part cast with Adam Blues,

1019
00:53:01,040 --> 00:53:04,759
Speaker 1: and it's for me. It was it was bittersweet, but

1020
00:53:04,880 --> 00:53:07,640
Speaker 1: it was a Christmas and it was my I got

1021
00:53:07,640 --> 00:53:12,080
Speaker 1: the Millennium Falcon. Yes, nice, but the bitter part was

1022
00:53:12,440 --> 00:53:14,759
Speaker 1: we had cousins over and we were running around the house.

1023
00:53:14,800 --> 00:53:18,680
Speaker 1: It was it was Christmas Eve, and I was hiding

1024
00:53:18,760 --> 00:53:21,879
Speaker 1: in my parents closet and I was we're playing hide

1025
00:53:21,880 --> 00:53:24,040
Speaker 1: and seek, and I was sitting hiding on the floor

1026
00:53:24,280 --> 00:53:26,680
Speaker 1: and I looked over across the closet and I could

1027
00:53:26,719 --> 00:53:30,600
Speaker 1: see the Millennium Falcon there. And that's when I realized

1028
00:53:30,880 --> 00:53:33,719
Speaker 1: that Santa is full of shit. Oh, I mean, if

1029
00:53:33,719 --> 00:53:38,560
Speaker 1: anybody's listening, Yeah, but that was my first insight into

1030
00:53:38,560 --> 00:53:42,160
Speaker 1: who Santa may or may not be. So I think

1031
00:53:42,200 --> 00:53:45,040
Speaker 1: I was broken hearted for about two minutes. And then

1032
00:53:45,040 --> 00:53:48,280
Speaker 1: I did realize I was getting the Millennium falcon so exactly.

1033
00:53:49,360 --> 00:53:51,320
Speaker 2: So, yeah, I thought you were going to say that

1034
00:53:51,400 --> 00:53:52,960
Speaker 2: you broke it, really broke it.

1035
00:53:53,040 --> 00:53:56,520
Speaker 3: YEA. Someone put their foot on it playing and.

1036
00:53:56,480 --> 00:53:58,440
Speaker 2: Says, mine, it had the you know, I had the

1037
00:53:58,640 --> 00:54:01,440
Speaker 2: uh it had the little gunner seat inside.

1038
00:54:01,600 --> 00:54:01,799
Speaker 3: Yeah.

1039
00:54:02,239 --> 00:54:05,320
Speaker 2: I think I broke that online within about ten minutes,

1040
00:54:05,320 --> 00:54:08,880
Speaker 2: and it was never I just never had that gunner

1041
00:54:08,920 --> 00:54:12,960
Speaker 2: seat working properly. So I thought you were going to

1042
00:54:13,040 --> 00:54:15,640
Speaker 2: tell me a story. But yeah, I'm very happy. Millennium

1043
00:54:15,680 --> 00:54:19,280
Speaker 2: Falcon speaks to speaks to people of a certain age,

1044
00:54:19,360 --> 00:54:20,160
Speaker 2: that does Kenneth.

1045
00:54:20,719 --> 00:54:23,520
Speaker 1: I think it's to us. I think it's still at

1046
00:54:23,560 --> 00:54:25,719
Speaker 1: my dad's somewhere ocean.

1047
00:54:26,520 --> 00:54:27,480
Speaker 3: They were so epic.

1048
00:54:27,840 --> 00:54:29,560
Speaker 2: Is still at my mum and dad's house. I know

1049
00:54:29,640 --> 00:54:30,400
Speaker 2: that for aute.

1050
00:54:30,440 --> 00:54:31,680
Speaker 3: And when you get to our age, I mean, I

1051
00:54:31,800 --> 00:54:33,920
Speaker 3: got a mate that's just bought the Millennium Falcon. I

1052
00:54:33,920 --> 00:54:36,840
Speaker 3: think it was fifteen hundred bucks, the Lego one. Oh yeah,

1053
00:54:36,880 --> 00:54:39,799
Speaker 3: so you know there's still some toys out there.

1054
00:54:39,880 --> 00:54:40,120
Speaker 2: Goal.

1055
00:54:40,320 --> 00:54:44,040
Speaker 3: So mate, you're most useless, And I actually think this

1056
00:54:44,080 --> 00:54:45,360
Speaker 3: is going to be a good one for you, because

1057
00:54:45,440 --> 00:54:47,160
Speaker 3: I'm sure you've had a few gadgets in your time,

1058
00:54:47,160 --> 00:54:51,320
Speaker 3: but your most useless barbecue purchase, I've got.

1059
00:54:51,160 --> 00:54:55,479
Speaker 1: It right here to show you. Oh, anyway, this is.

1060
00:54:56,480 --> 00:55:03,040
Speaker 2: What he's a brisket shaver. A brisket shaver, A brisket shaver.

1061
00:55:03,760 --> 00:55:09,480
Speaker 3: What the hell to shave your silver skin off? No? No,

1062
00:55:10,239 --> 00:55:10,640
Speaker 3: no good.

1063
00:55:11,640 --> 00:55:12,640
Speaker 1: I don't know what I'm thinking.

1064
00:55:13,280 --> 00:55:18,000
Speaker 2: That looks like that looked like her like thaws of

1065
00:55:18,080 --> 00:55:23,279
Speaker 2: vegetable peeler, didn't it. You'd expect pretty much what it's

1066
00:55:23,280 --> 00:55:23,560
Speaker 2: good for.

1067
00:55:28,040 --> 00:55:32,719
Speaker 1: I've got another fifty if you want them.

1068
00:55:31,120 --> 00:55:32,240
Speaker 2: All for a great price.

1069
00:55:33,680 --> 00:55:37,040
Speaker 3: Does it pay the potato ken We need to rebrand it.

1070
00:55:37,200 --> 00:55:41,760
Speaker 1: Yeah. The scary part about that is it you peel

1071
00:55:41,800 --> 00:55:45,200
Speaker 1: all your fingers off too. It's it's it's bloody sharp,

1072
00:55:45,239 --> 00:55:48,040
Speaker 1: but it just doesn't know, doesn't do what it's supposed to.

1073
00:55:48,280 --> 00:55:50,560
Speaker 2: That's great. I love it. I love it. I love it.

1074
00:55:50,560 --> 00:55:52,080
Speaker 2: I love that you even had it to show us.

1075
00:55:52,120 --> 00:55:56,200
Speaker 2: That's awesome. Okay, I want either an instant reaction or

1076
00:55:56,200 --> 00:55:58,000
Speaker 2: I just want you to think about this and dig deep.

1077
00:55:58,520 --> 00:55:59,880
Speaker 2: What's your guilty pleasure?

1078
00:56:01,960 --> 00:56:06,520
Speaker 1: I've been thinking about this too, and I know I

1079
00:56:06,520 --> 00:56:10,040
Speaker 1: could go for Spotify playlists or you know, things like that.

1080
00:56:10,080 --> 00:56:14,080
Speaker 1: But first and foremost, I'd like to say, as long

1081
00:56:14,120 --> 00:56:16,839
Speaker 1: as it brings you pleasure and you enjoy it, it

1082
00:56:16,880 --> 00:56:22,640
Speaker 1: makes you happy, don't feel guilty about it. You know

1083
00:56:22,640 --> 00:56:23,040
Speaker 1: what I mean.

1084
00:56:23,080 --> 00:56:24,680
Speaker 2: You're deflecting the question here.

1085
00:56:27,360 --> 00:56:31,279
Speaker 1: But guilty pleasures, I just yeah, I don't know. It's

1086
00:56:31,800 --> 00:56:34,040
Speaker 1: it's a tough one because I really don't feel bad

1087
00:56:34,120 --> 00:56:37,280
Speaker 1: or feel guilty or feel like I can't share something

1088
00:56:37,320 --> 00:56:40,040
Speaker 1: with people. You know, there is there.

1089
00:56:40,160 --> 00:56:44,759
Speaker 3: Like a genre of music that people might not associate

1090
00:56:44,840 --> 00:56:47,560
Speaker 3: you with, that you play in the dead of night

1091
00:56:47,600 --> 00:56:49,320
Speaker 3: when no one's looking at you. Oh.

1092
00:56:49,480 --> 00:56:51,400
Speaker 1: I know, it depends on my moods, but you know,

1093
00:56:52,160 --> 00:56:56,279
Speaker 1: Tyler Swift or something like that. I am I'm not

1094
00:56:56,320 --> 00:57:02,040
Speaker 1: gonna lie. I do quite enjoy some Robbie Williams. Yes,

1095
00:57:03,040 --> 00:57:03,960
Speaker 1: nothing wrong with wrong.

1096
00:57:04,160 --> 00:57:05,320
Speaker 3: I've been into three concepts.

1097
00:57:05,400 --> 00:57:08,000
Speaker 1: Yeah, that's another guilty pleasure in mine. Yeah. Yeah, so

1098
00:57:08,280 --> 00:57:11,200
Speaker 1: you know the same thing. You know, if you enjoy it,

1099
00:57:11,320 --> 00:57:13,200
Speaker 1: just get into it. Don't feel guilty about it.

1100
00:57:16,760 --> 00:57:18,320
Speaker 3: Mate, What keeps you? Sang?

1101
00:57:20,520 --> 00:57:23,680
Speaker 1: The wonderful lady in the other room. Definitely, that's a

1102
00:57:23,680 --> 00:57:28,120
Speaker 1: big part of it. She's huge support to me and

1103
00:57:28,160 --> 00:57:30,200
Speaker 1: what I do in the business and everything.

1104
00:57:30,240 --> 00:57:31,280
Speaker 3: So you know, she's my.

1105
00:57:31,320 --> 00:57:37,240
Speaker 1: Rock for sure. But cooking actually is one of those

1106
00:57:37,240 --> 00:57:39,960
Speaker 1: things that that grounds me and levels me. It's my

1107
00:57:40,040 --> 00:57:43,120
Speaker 1: happy place, you know, where there's days where I've had

1108
00:57:43,120 --> 00:57:45,360
Speaker 1: a horrible day and just you know, feel like shit.

1109
00:57:45,560 --> 00:57:48,760
Speaker 1: But I can come home and I'll stop by the

1110
00:57:48,760 --> 00:57:51,560
Speaker 1: supermarket or whatever and just start cooking something and it

1111
00:57:51,640 --> 00:57:52,360
Speaker 1: just takes me away.

1112
00:57:52,440 --> 00:57:58,720
Speaker 2: So you know, yeah, nice. That is exactly as we

1113
00:57:58,800 --> 00:58:02,560
Speaker 2: wanted to hear. Exactly we wanted to hear. Now, where

1114
00:58:02,560 --> 00:58:04,800
Speaker 2: how can people get to the shop, come online, buy

1115
00:58:04,880 --> 00:58:07,680
Speaker 2: stuff from you, keep up with you? Where all the

1116
00:58:07,720 --> 00:58:08,720
Speaker 2: places I need to go?

1117
00:58:09,520 --> 00:58:12,439
Speaker 1: Well, if you're coming north, we're in Kerry Carey five

1118
00:58:12,480 --> 00:58:15,680
Speaker 1: Fairway Drive, don't be afraid to stop in. I know

1119
00:58:15,720 --> 00:58:17,640
Speaker 1: a lot of people come up this way. Brian Duran's

1120
00:58:17,680 --> 00:58:21,880
Speaker 1: are opening up again tomorrow, thank god. So that should

1121
00:58:21,960 --> 00:58:23,720
Speaker 1: change a few things and get a few more people

1122
00:58:23,760 --> 00:58:30,800
Speaker 1: moving online. Everything's available online too. Yeah, barbecue boy dot

1123
00:58:30,880 --> 00:58:36,840
Speaker 1: and said Instagram barbecueb dot dot, I dot and Facebook

1124
00:58:36,880 --> 00:58:39,400
Speaker 1: barbecue boys So awesome.

1125
00:58:39,680 --> 00:58:42,480
Speaker 2: Well mate, it's been an absolute pleasure having you join

1126
00:58:42,600 --> 00:58:46,200
Speaker 2: us tonight. We're super stoked to bring you back on

1127
00:58:46,360 --> 00:58:50,880
Speaker 2: and for you to give all that amazing advice, tips

1128
00:58:50,880 --> 00:58:53,240
Speaker 2: and tricks and earlier. So thank you very much for

1129
00:58:53,320 --> 00:58:54,720
Speaker 2: joining us. Yeah.

1130
00:58:54,760 --> 00:58:55,000
Speaker 3: Cool.

1131
00:58:55,280 --> 00:58:57,560
Speaker 1: Can I just say one thing quickly. I just want

1132
00:58:57,600 --> 00:59:00,600
Speaker 1: to say, if you know anybody's listening, you don't have

1133
00:59:00,680 --> 00:59:02,960
Speaker 1: to contact me because you want to buy something. You know,

1134
00:59:03,080 --> 00:59:06,320
Speaker 1: reach out if your's questions you have, there's a conversation

1135
00:59:06,400 --> 00:59:08,560
Speaker 1: you want to have. If your barbecue is not running

1136
00:59:08,600 --> 00:59:10,680
Speaker 1: the way you don't think it is. I can't. It's

1137
00:59:10,680 --> 00:59:13,120
Speaker 1: hard to cover and remember all these things in a

1138
00:59:13,160 --> 00:59:15,400
Speaker 1: podcast or doing anything like this, but.

1139
00:59:17,240 --> 00:59:18,080
Speaker 3: For lack of better.

1140
00:59:17,880 --> 00:59:19,960
Speaker 1: Words, the door is always open. So just reach out,

1141
00:59:20,040 --> 00:59:22,360
Speaker 1: sing out. We're there. If I don't have the answer,

1142
00:59:22,440 --> 00:59:24,680
Speaker 1: We've got all of you we've got all these We've

1143
00:59:24,720 --> 00:59:26,960
Speaker 1: got a great community that will find the answer and

1144
00:59:27,560 --> 00:59:30,440
Speaker 1: you know, so, yeah, don't be afraid, don't be intimidated

1145
00:59:30,440 --> 00:59:34,240
Speaker 1: by your barbecues. Just enjoy it and don't complicate things.

1146
00:59:34,440 --> 00:59:38,200
Speaker 1: Don't get chasing these perfect cooks and these perfect bite

1147
00:59:38,240 --> 00:59:43,960
Speaker 1: throughs that you see on social media. You know that's

1148
00:59:44,120 --> 00:59:46,200
Speaker 1: probably not the ideal rack of ribs to eat.

1149
00:59:47,840 --> 00:59:50,280
Speaker 2: Mm hmmm, one hundred percent. And I can tell you

1150
00:59:50,400 --> 00:59:53,840
Speaker 2: by from experience, I have done just that, contacted Ken

1151
00:59:53,960 --> 00:59:56,400
Speaker 2: and gone what am I doing here? And Ken has

1152
00:59:56,440 --> 00:59:59,760
Speaker 2: provided me the answers with no pressure to buy stuff,

1153
00:59:59,800 --> 01:00:01,640
Speaker 2: even though I love buying stuff from Ken anyway, and

1154
01:00:01,680 --> 01:00:05,840
Speaker 2: you should, but he is definitely open for that. So guys,

1155
01:00:05,880 --> 01:00:09,320
Speaker 2: that is it for another episode of Barbecue Base. Thank

1156
01:00:09,360 --> 01:00:12,600
Speaker 2: you for stopping by and lending us your ears. Come on,

1157
01:00:12,720 --> 01:00:15,320
Speaker 2: everybody knows the drill by Now, make sure you've hit

1158
01:00:15,360 --> 01:00:18,320
Speaker 2: the subscribe button to never miss an episode, and make

1159
01:00:18,360 --> 01:00:20,960
Speaker 2: sure you're following on our socials. It's Barbecue Based end

1160
01:00:21,120 --> 01:00:25,480
Speaker 2: Z on Facebook and just Barbecue Base on Insta. If

1161
01:00:25,560 --> 01:00:28,200
Speaker 2: you want to keep up with NOL, he's at Meet

1162
01:00:28,280 --> 01:00:33,680
Speaker 2: Mafia Collective on all the socials and Meetmafia Collective dot

1163
01:00:33,760 --> 01:00:37,600
Speaker 2: com to go and join him behind the beefy curtain

1164
01:00:38,120 --> 01:00:40,680
Speaker 2: and get all that knowledge for a very small, reasonable

1165
01:00:40,680 --> 01:00:43,800
Speaker 2: monthly fee. And if you want to keep up with

1166
01:00:43,840 --> 01:00:48,479
Speaker 2: me on social media, it's Burnt Beginnings barbecue pretty much

1167
01:00:48,840 --> 01:00:52,680
Speaker 2: everywhere that's not as long as it's called Facebook and Instagram.

1168
01:00:52,720 --> 01:00:56,120
Speaker 2: That's it. That's where I am. So come on back

1169
01:00:56,160 --> 01:00:59,280
Speaker 2: next time. We will have more great barbecue chat tips,

1170
01:00:59,680 --> 01:01:02,840
Speaker 2: trick sugguests on barbecue bas