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

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Speaker 1: to barbecue based.

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Speaker 2: Hello, and welcome back to Barbecue Face, the podcast for

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

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

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

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Speaker 2: trusty co host, a man so dedicated to barbecue to

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Speaker 2: this show and dear listeners to you that he's fighting

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Speaker 2: off literal death itself to be here to talk to

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Speaker 2: you about delicious barbecue and in part of his wisdom

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Speaker 2: to you down to perhaps his dying breath. Yes, it's barbecue.

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Speaker 2: Jesus himself resurrected from his own sick bed at this

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Speaker 2: barbecue Easter time. Noel has to play darkest Noel.

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Speaker 3: How's it going, man, I've been better, to be honest

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Speaker 3: with you, I'm not feeling great, but no I'm good.

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Speaker 1: I'm good.

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Speaker 3: It's been a good few weeks of barbecue and engaging

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Speaker 3: with the public, so that has been good.

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Speaker 2: How about you? I am very well, thank you. The

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Speaker 2: sun is out today. We've been I've been doing a

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Speaker 2: lot of recording of great shows that are coming up

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Speaker 2: so I'm pretty pumped for this and to be going

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Speaker 2: into you know, getting towards Christmas now, so you know

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Speaker 2: we can start start looking forward to Christmas, the end

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Speaker 2: of the year, summer, all that kind of good time.

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Speaker 2: The peak barbecue time for us, I think it is.

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Speaker 3: That's nice to fill that sun on the face.

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Speaker 2: That's awesome exactly. Now, it would be remiss of me

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Speaker 2: not to remind you all that this episode of Barbecue

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Speaker 2: Bass is brought to you by the legendary New Zealanders

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Speaker 2: at Jack daniels iHeartRadio, Rum and Q and Hunting and

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Speaker 2: Fishing Hut Valley to go by their wares, listen to

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Speaker 2: their shows, visit their stores and do everything to support

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Speaker 2: everyone who supports us. Now, later on we will be

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Speaker 2: chatting to Scott Knoken from Smoky Fish Barbecue from all

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Speaker 2: the way down south in Canterbury, man who's not only

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Speaker 2: a dairy farmer in his spare time, not only been

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Speaker 2: making waves in SCA both were competished by SCA as

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Speaker 2: well as NZBA, but he's also an accomplished caterer and

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Speaker 2: make some of the best pies you can buy. And

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Speaker 2: we're going to talk to him about all of that

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Speaker 2: very soon. But before we get there, nol, what's been

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Speaker 2: hitting your grills?

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Speaker 3: Mate? Just about everything? Actually, So last weekend we did

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Speaker 3: the Smoke and Spice Festival, which was, yeah, look a

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Speaker 3: great time.

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Speaker 1: You know.

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Speaker 3: We had thirty odd people at the class, cooked the

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Speaker 3: full complement of you know, big barbecue proteins, you know,

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Speaker 3: did the chicken wings. And I've recently introduced sausages into

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Speaker 3: the classes because I don't know if I told you this,

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Speaker 3: but obviously snags are the thing that people always burn.

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Speaker 3: They always cook them direct over charcoal or direct on

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Speaker 3: a gasa you're drinking, you forget about them. So you know,

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Speaker 3: for me, it's about teaching people how to cook really

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Speaker 3: nice even sausages that are really juicing. And yeah, I

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Speaker 3: got some of a new partnership with a company called Authentique,

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Speaker 3: who some of you may or may not know, but

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Speaker 3: do sell for all the supermarkets and what have you,

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Speaker 3: and been cooking their pork and fennel, their turritso and

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Speaker 3: their beef murgers and they always go down an absolute storm. Actually,

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Speaker 3: that was one of the sort of highlights of the class.

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Speaker 3: You know, lots of oohs and ahs around how nice

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Speaker 3: and brown they were even manager smoke ring because they're

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Speaker 3: all natural casings on the sausages, which was really cool.

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Speaker 3: And then yeah, look, just still you know, sort of

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Speaker 3: working my way through the repertoire with Mum and Dad,

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Speaker 3: who are obviously still over. You know, they're going back

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Speaker 3: next Thursday, which is a bit of a shame. But yeah,

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Speaker 3: last night we had something that myself and Matthew Melville

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Speaker 3: used to make a lot back in the day, which

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Speaker 3: is the old Paul Pork roties that was back when

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Speaker 3: matt used to eat poor pork. And yeah, that's I'm

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Speaker 3: going to actually talk through just a tip today actually,

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Speaker 3: so I'll give you a little lowdown on those. So yeah, nice,

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Speaker 3: how about you?

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Speaker 2: Well, I also do love a good sausage and actually

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Speaker 2: offset cooking of sausages. I'm with you. It's one of

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Speaker 2: the best best ways you can do it. Get that

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Speaker 2: nice crispy not crispy, but it's like the casing that

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Speaker 2: snaps when you eat it. It's just amazing. I have

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Speaker 2: I tell you what I got on the weekend, which

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Speaker 2: I thought, which is so simple, so easy, but so good,

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Speaker 2: And I busted out found the weber Ga and the

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Speaker 2: garage and thought I'm going to blow the dust off

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Speaker 2: that bad boy and get it out because I got

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Speaker 2: some of the super easy, pre made kebabs from Mapari Meat.

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Speaker 2: I was in there and I was getting my usual

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Speaker 2: chicken schnitzel order and making my Christmas order with Jeffrey

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Speaker 2: there and just saw these kebabs and thought, oh, they'd

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Speaker 2: be great tonight. They've got this lovely steak one that's

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Speaker 2: got a really nice kind of steaky sauce over it.

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Speaker 2: And they've got one they called chicken Kahuna, which is

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Speaker 2: I don't know what the source is, but it's just

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Speaker 2: kind of tropical marinate. And they just bung them on

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Speaker 2: the web little Ga, a little bit lump, doesn't cost

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Speaker 2: much to run, and they were awesome, super fun, just

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Speaker 2: you know, fifteen ish minutes to cook them, and made

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Speaker 2: dinner for three of us, like off four kebabs and

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Speaker 2: a bit salad. Like I can't argue with that. So

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Speaker 2: if you're in that, if you're in that zone, go

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Speaker 2: get some. Go get some, because they're awesome. From the

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Speaker 2: boys at Mapari.

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Speaker 1: I think the the.

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Speaker 3: We're with Ga and Oklahoma Joe Rambler just one of

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Speaker 3: those budget budget busting pits aren't they. You know, you

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Speaker 3: probably need like six lumps of charcoal to run them.

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Speaker 3: You know, the rambler is just that little bit bigger

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Speaker 3: and you can run a smoke on those as well.

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Speaker 1: And yeah, you know, like.

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Speaker 3: If you're feeling the pinch for fuel and stuff like that,

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Speaker 3: really worth the investment. If you're only cooking for sort

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Speaker 3: of two to four people, perfect little.

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Speaker 2: Pits absolutely absolutely sounds bad. I it's time to do

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Speaker 2: some news. But before we do some news, let's do

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Speaker 2: some ads.

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Speaker 4: Rum and Cues, meat rubs and pit Master sauces have

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Speaker 4: been making waves in the Australasian Barbecue competition and now

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Speaker 4: the entire range of award winning flavors is available to you.

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Speaker 4: Call up your mates, grab your favorite cuts and head

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Speaker 4: the backyard Barque of legends. Poor GRIBs, fried chicken, lambrecks.

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Speaker 4: They all taste bitter with rum and cue. Check out

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Speaker 4: Rum and Cues full range of rubs, saucers and seasonings

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Speaker 4: plus knockout rizabies at rumanque dot com.

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Speaker 2: All right, let's run through some news. It's a little

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Speaker 2: bit news to catch up on since last time we've

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Speaker 2: had some competitions we had obviously you did just mentioned

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Speaker 2: last weekend Smoking Spice. They had a barbecue platter comp

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Speaker 2: which looked really cool, actually whatever you wanted to do

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Speaker 2: for a barbecue platter, And that was taken out by

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Speaker 2: our friends at the cook Cartel who apparently if you

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Speaker 2: listen to competition time in a few episodes time you're

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Speaker 2: here Stephen talk about the brisket they put on that

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Speaker 2: was apparently banging, so well done too them and well

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Speaker 2: Dounto the four saucemen who picked up second place. There

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Speaker 2: was an sca down in Timolou run by Eddie Kutzeer

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Speaker 2: and they had four categories. Cocktails taken out by Kylie Halligan,

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Speaker 2: toast is sandwiches taken out by James Halligan. That is

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Speaker 2: a talented pairing of those two on the old Ancillaries.

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Speaker 2: They often do well when they compete. Steak A Mark Prince,

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Speaker 2: I think of cutensils so well unto you Steak b

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Speaker 2: Eddie Cote Sr. So took out Steak b in his

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Speaker 2: own comp so can't argue with that. And then I

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Speaker 2: love this The car Park Cookoff a great little series

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Speaker 2: perfect for those looking to get into competition. Barbecue. Two proteins,

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Speaker 2: both supplied just one day comp bump in bump out

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Speaker 2: same day, minimal equipment required. They had their second ever

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Speaker 2: event at the Tarapa March Miter tenth and I believe

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Speaker 2: they've got a full program of these planned for next year,

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Speaker 2: which we will be happy to sport. So Chicken taken

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Speaker 2: out kind of a new team, kind of not DQ

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Speaker 2: pit Builders, so half the team was brand new. The

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Speaker 2: other half is Dave Woodley who normally applies his trade

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Speaker 2: with the Chosen Q, but they took out Chicken, so

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Speaker 2: world do unto them. Ribs another kind of half and

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Speaker 2: half team hybrid Q. Pete Hughes from Rolling Cole is

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Speaker 2: one of them, but then the rest of the team

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Speaker 2: are brand news or what unto those guys taking out ribs,

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Speaker 2: they're the People's Choice Award. This is really nice. This

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Speaker 2: one was taken out by a team called the Rowdy Three,

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Speaker 2: who are the Blackstock Children, So Rebecca Blackstock from Golmore Girls.

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Speaker 2: It was her kids, so that's always awesome to see

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Speaker 2: when something like that happens. And then overall GC taken

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Speaker 2: out by DQ Pitbuilders, So well done Dave and the

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Speaker 2: other person in that team who I can't remember the name.

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Speaker 2: Good luck to the teams competing and let there be

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Speaker 2: meets this coming weekend and Rhoda UA later in the month.

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Speaker 2: That will finish off the NZBA season. And I've kind

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Speaker 2: of been promised that they should be live by the

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Speaker 2: time you hear this, but if they're not, just keep

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Speaker 2: checking back. HUMU first event of the season for next

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Speaker 2: year in January. It's always a good time. It's always

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Speaker 2: nice and warm, great weather. We hope it won't rain.

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Speaker 2: And if you're heading to Luke Holmb's on the same night,

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Speaker 2: the hand in times are friendly for you. Last hand

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Speaker 2: in is at two o'clock three hundred a team go

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Speaker 2: to icket Dot, Coda and Z to register get amongst

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Speaker 2: it so much to do at that one. It's a

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Speaker 2: really good fun time. If you are looking for meat

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Speaker 2: stock tickets and you want a VIP ticket, last I

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Speaker 2: saw and this is probably out of date by the

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Speaker 2: time you hear it, there are only nine left, so

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Speaker 2: if you want one of those, you better get in

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Speaker 2: and take them. And they're starting to get low on

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Speaker 2: the premium campsites, so if you're thinking about going, and

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Speaker 2: it's going to be an awesome couple of days there

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Speaker 2: next year. February fourteenth, and fifteenth. It's Valentine's Day. What

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Speaker 2: more could you want than take your significant other to

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Speaker 2: Valentine's Day at meats? How good is that? Tickets on

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Speaker 2: sale meatstock dot com, dot au or dot Coda and

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Speaker 2: zed one or two. You'll find it. Just google meat

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Speaker 2: stock it'll come up. Now. We want to say congratulations

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Speaker 2: to Mapari Meats and the Aussie butcher new Lynn and

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Speaker 2: Rum and Q for all your successes in the recent

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Speaker 2: Sausage Awards. Personal recommendations. You can make sure you try

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Speaker 2: the cheeseburger and the chicken carbon are Rum and Cue

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Speaker 2: range at Bow Shops. Well done to all the other

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Speaker 2: butchers out there who snagged prizes. Pun intended, but they

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Speaker 2: are some great sausages. And make sure you get in

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Speaker 2: there and brew Town next year, which is March the eighth.

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Speaker 2: They're proposing Phil Gorman runs a legendary event. He wants

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Speaker 2: a bit of a show of hands from teams to

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Speaker 2: see if you're going to make it. There's a post

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Speaker 2: in the competitors group if you're keen. I think they're

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Speaker 2: looking at doing some kind of like Bogan Weekend theme,

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Speaker 2: which sounds like a lot of fun. But make sure

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Speaker 2: you've kind of given him a head up if you're

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Speaker 2: thinking of getting down there a reminder that I will

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Speaker 2: be at Mapari Meats. Well, if you're listening to this

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Speaker 2: on the day it comes out on Friday, I'll be

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Speaker 2: there tomorrow, Saturday the sixteenth, I will be at Mapari

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Speaker 2: Meats slinging burgers for all it's worth smash burger cooking

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Speaker 2: this weekend, So come down and see me. I think

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Speaker 2: I'll be there from about ten probably through till about

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Speaker 2: three or whenever I'm sold out, So come and grab

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Speaker 2: a burger and then pop into the shop and grab

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Speaker 2: some awesome meat. And two things here to mention, Barbecue

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Speaker 2: War Team Barbecue War have released that Ultimate Source, so

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Speaker 2: that is available at multiple outlets. I think you can

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Speaker 2: get it min to ten. I think you can get

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Speaker 2: it directly from Barbecue War Dot Covinez. And let's just

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Speaker 2: say a quick veil to Wayne and his family who

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Speaker 2: lost their mum who was a big part of Waino's

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Speaker 2: life and she was often seen around the barbecue circuit

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Speaker 2: as well, so she'll be missed and we were very

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Speaker 2: sorry to hear that way, and we hope all are

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Speaker 2: doing okay. And a quick reminder if you're listening for

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Speaker 2: the first time or you're not yet subscribe, do us

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Speaker 2: a huge solid and subscribe wherever you get your podcasts.

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Speaker 2: Set us to also download. It will really help us out.

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Speaker 2: Thank you, and now sponsored by Rumbo from Rum and Q.

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Speaker 2: He tempted you earlier with it, it is time for

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Speaker 2: just the tip.

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Speaker 1: Yeah mate.

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Speaker 3: This is a very old favorite from back in the

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Speaker 3: day when we used to do multiple comp practices at

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Speaker 3: rum and Q when I was with the team and

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Speaker 3: Matt came up with a really cool little recipe which

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Speaker 3: I haven't had for ages actually, and we managed to

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Speaker 3: smash it out after Smoking Spice Festival when it came

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Speaker 3: in conversations. So look really really easy. If you've got

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Speaker 3: some left over Paul pork, obviously you want to reheat

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Speaker 3: that and you want to grab your off some they're frozen.

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Speaker 3: They're called roty parathas, so you can either get those

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Speaker 3: or you can get the Chinese pancakes with spring onion,

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Speaker 3: so they come sort of raw dough frozen at Chinese

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Speaker 3: supermarket or any Indian store.

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Speaker 1: For the roaty parasteras.

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Speaker 3: Fry those up, get them nice and crunchy. They puff

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Speaker 3: up and they go sort of flaky, really young, and

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Speaker 3: then you swipe hoist in sauce on that, so cover

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Speaker 3: the whole paratha with hoist in sauce. Nice little track

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Speaker 3: of pulled pork, you know, be quite generous. A bit

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Speaker 3: of a sprinkling of spring onions and coriander. And then

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Speaker 3: we like to cut de seeded fresh chili. So we

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Speaker 3: had a couple of haberniro fresh haber arrows, a couple

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Speaker 3: of fresh cane, so we de seeded those, slice them

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Speaker 3: nice and thin and sprinkled that over them. And it

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Speaker 3: really is just a soft shell Asian taco is how

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Speaker 3: I would describe it. But it is the most amazing

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Speaker 3: flavor experience, really easy to put together with leftovers. Give

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Speaker 3: that one a go.

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Speaker 2: Oh, there we go. I do love those parathas and

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Speaker 2: the roties you can get from the older. They're a

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Speaker 2: little treat. They're not very good for you, but they

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Speaker 2: are a little treat, aren't they?

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Speaker 1: Great vessel?

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Speaker 3: You know, if you if you're sort of tired of tacos,

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Speaker 3: you know, like you can do tacos to death, right,

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Speaker 3: It's just a different way of assembling a similar thing

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Speaker 3: and very different flavors. So yeah, give that one.

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Speaker 1: A go.

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Speaker 2: I'll give you a little tip on those roties as well.

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Speaker 2: Just frozen roties, the little you know, the ones they're

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Speaker 2: probably what about ten cent meters across, you know those

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Speaker 2: get frozen in the package. Yeah, bang them in the toaster.

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Speaker 2: Easiest way to cook them in the world. Just bang

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Speaker 2: them in the toaster and they'll come out super crispy, lovely,

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Speaker 2: hot and soft in the middle. And you're not messing

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Speaker 2: around with pans or others or anything like that. Just

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Speaker 2: literally they fit beautifully in the toaster.

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Speaker 1: That's really good to know. I remember that one.

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Speaker 2: Yeah, yeah, there you go, there you go. Not just

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Speaker 2: an ugly face, Not just an ugly face. Now remember

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Speaker 2: all you need to go with those lovely Paul pork

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Speaker 2: sort of rotees perathas is to grab a mate, a

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Speaker 2: couple of glasses with ice, and a bottle of Rumbo

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Speaker 2: by Rumenque to while away some quality time around the pits.

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Speaker 2: Rumbo is available directly from the roman Que website for

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Speaker 2: those age eighteen or over. Please drink responsibly. Now it

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Speaker 2: is again that time for you to anoint somebody with

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Speaker 2: the porky sword of goodness. Who is this week's cook

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Speaker 2: of the week.

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Speaker 3: Well, it's a late entrant. Actually, this one was only

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Speaker 3: posted yesterday, and I'll read you the post. Treated myself

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Speaker 3: to an A five Japanese waky sirline for my birthday,

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Speaker 3: served with matcha risotto, ponzu sauce, and a little lemon zest.

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Speaker 3: I'd absolutely hammer that dish, and yeah, awesome, awesome, A five,

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Speaker 3: crazy marbling and really cooked to perfection. So Steve Jones,

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Speaker 3: happy birthday mate, What a birthday meal that was. And yeah,

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Speaker 3: I'd love to maybe should get two or three more

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Speaker 3: of those next time and cook them up for Alex

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Speaker 3: and I, So well, cook of the week.

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Speaker 2: I'll take some A five Japanese wag. You think you

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Speaker 2: like one hundred and sixty dollars or whatever it is.

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Speaker 3: I think it's a bit more than that.

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Speaker 2: It's not cheap. Is it not cheap? So?

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Speaker 3: Last time I got a quote on that it was

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Speaker 3: three hundred, So yeah, it's not not cheap.

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Speaker 2: What do we reckon that steak was too?

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Speaker 3: I reckon that was at least one hundred dollars steak?

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Speaker 2: What about how big you reckon that steak is?

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Speaker 3: I reckon it's probably just under maybe two hundred grams

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Speaker 3: of solon maybe looking at it.

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Speaker 1: Yeah, it's beautiful.

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Speaker 2: You don't need much. I've had it in Japan and

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Speaker 2: you do not need one steak fed ten of us.

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Speaker 3: Well, you'd probably split that between two. I reckon, I'd

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Speaker 3: go half of that easily.

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Speaker 2: Yeah, we did some One steak was one tad a

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Speaker 2: table each steak one steak per table, and there were

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Speaker 2: two tables of ten part of a devastation y kind

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Speaker 2: of meal. But yeah, it was very good, very good.

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Speaker 2: Right then, I think it's about time we get ourselves

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Speaker 2: on that barbecue based virtual private jet that we don't

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Speaker 2: yet own down to the beautiful country Plains to see

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Speaker 2: Scott Canoakan from Smoky Fish Barbecue. All right, a quick

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Speaker 2: flight on the barbecue based virtual private jet that we

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Speaker 2: don't yet own down to the South Island to meet

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Speaker 2: with one of our kilted Kiwi's Smoky Fish Barbecue, Scott Canoaken.

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Speaker 2: Welcome to Barbecue base mate.

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Speaker 1: Thanks Alex, good to be here.

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Speaker 2: It is great to have you here, somebody who we've

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Speaker 2: chatted a lot to in the last little while, as

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Speaker 2: you've kind of made your way into the comp scene

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Speaker 2: that quite a bit more in the last couple of years.

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Speaker 2: I would say, but let's kick back a bit from there.

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Speaker 2: How did you discover, as a proud Scottish New Zealand man,

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Speaker 2: discover barbecue and get to this place?

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Speaker 1: You know, I guess I just kind of started probably

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Speaker 1: I think it was back in about twenty sixteen, just

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Speaker 1: started with a a Carol barbecue and just kind of

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Speaker 1: got into it. And when I look back now and

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Speaker 1: looking what I was cooking back then, it was, Yeah,

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Speaker 1: it was definitely very very trying. So you just kind

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Speaker 1: of started with that a bit at home. And then

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Speaker 1: I think it was maybe like twenty seventeen that bought

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Speaker 1: a Triger and got into the kind of Trager stuff

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Speaker 1: and you got asked to do a few events, you know,

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Speaker 1: twenty fourth and thirties and all these things, and people

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Speaker 1: seem to enjoy it. So I just kind of got

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Speaker 1: more and more into it, and then I think it

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Speaker 1: was Litter'd be meet. In twenty twenty one, it came

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Speaker 1: up in christ Church and I said, oh, well, give

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Speaker 1: it a crack. We just build a two hundred and

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Speaker 1: fifty gallon smoke or a big offset, and so we

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Speaker 1: just went into it completely blind and just gave it

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Speaker 1: a bit of a crack and yeah, we've done all right,

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Speaker 1: We've done absolutely everything apart from the SCA. We've done

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Speaker 1: the Whole Hog. I think we get third place in

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Speaker 1: the Whole Hog. We got both in Chicken. I think

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Speaker 1: we came seventh overall for a first of our competition.

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Speaker 1: So we said, oh yeah, we'll just kind of keep

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Speaker 1: at it. So it was insane. We just kept on

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Speaker 1: going with it against and just kind of grown really

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Speaker 1: this last year.

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Speaker 2: Now, most keen listeners will have picked up a little

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Speaker 2: brogue there from you that maybe comes from from the

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Speaker 2: part of the world that I grew up in as well,

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Speaker 2: So you must have you must have been educated originally

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Speaker 2: on the old lighter fuel, charcoal, briquette, sausage, pink chicken

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Speaker 2: kind of summers that we all enjoyed in the United Kingdom. Correct.

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Speaker 1: Yeah, well that's if we ever got a summer like

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Speaker 1: summer in Scotland's usually a day, two days, so you

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Speaker 1: had to make the most of it. Yeah, growing up,

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Speaker 1: I can always remember my dad and still to this day,

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Speaker 1: it was always charcoal based, a couple of rocks and

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Speaker 1: a grill over the top. There was no gas barbecues

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Speaker 1: like we have over here in New Zealand, and yeah,

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Speaker 1: like I said, those couple of days when you get

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Speaker 1: sunshine for the whole year, you're right, let's get some

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Speaker 1: bargers and sausages and whatnot and get them on so

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Speaker 1: you take full advantage of it. But yeah, it's very

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Speaker 1: very different over here, and it's very different to what

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Speaker 1: I do now compared to many years ago.

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Speaker 2: It's funny, is that I think a lot of people

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Speaker 2: who do this route. Yeah, obviously I did, and already

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Speaker 2: you did and a few others. Yeah, you come down

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Speaker 2: from there and I remember being like surprised at the

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Speaker 2: amount of gas barbecues. I'd be like, wait, what what

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Speaker 2: are all of these? I'm used to, you know, incinerating

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Speaker 2: a sausage at five thousand degrees. Yeah, yeah, it's funny

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Speaker 2: even I guess where you get such good weather in

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Speaker 2: New Zealand and any chance of yet there's a good

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Speaker 2: excuse for a barbecue.

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Speaker 1: I don't know if that's a good for a beer

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Speaker 1: or a barbecue, but yeah, yeah, yeah both. Yeah, so yeah,

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Speaker 1: you did definitely use a lot more. But it's funny

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Speaker 1: when you look on Facebook and things and when Scotland

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Speaker 1: does get it summer for a couple of days and

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Speaker 1: people are just running out to test, go to buy

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Speaker 1: charcoal or buy their sausages, and by the time they

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Speaker 1: get home, it started raining and then it's all over

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Speaker 1: again for another year. So we're pretty lucky over here

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Speaker 1: that we actually get some good weather and we we

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Speaker 1: get that get a chance to get the barbecue going,

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Speaker 1: like in summer, you know, two or three nights a

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Speaker 1: week or whatever it may be, and that's either gas

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Speaker 1: or charcoal. And I used to use it, even the

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Speaker 1: trigger a lot, but now it's more there's nothing better

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Speaker 1: than lighting up the charcoal for a night, you know,

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Speaker 1: and then get some proper barbecue going.

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Speaker 2: Now, talk to me about this two and fifty gall

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Speaker 2: a smoker that you made. I think that's that's a

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Speaker 2: fun thing. Like you made that before you did any competition,

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Speaker 2: but you were doing some kitering, So was that for kitering.

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Speaker 1: That you were doing and it was just for fun.

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Speaker 1: So my right hand man and Sheeney so as the

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Speaker 1: other competitors, call him the mongrel, and yeah, it's a

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Speaker 1: he he helps me out and he's a bit of

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Speaker 1: an engineer. So he just had an old pressure tank.

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Speaker 1: I think the only thing he bought for the whole

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Speaker 1: turning and fifty gallon smoker was the toebot, the toe

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Speaker 1: hitch and the jockey vet everything else he found on

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Speaker 1: the farm. It was old pressure tanks and whatnot, and

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Speaker 1: we littered up for the first time and back then

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Speaker 1: we were kind of turning and fifty degrees fahrenheit low

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Speaker 1: and slow, and it just held the best heat ever.

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Speaker 1: We're like, wow, this thing's incredible. And it's still still

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Speaker 1: use it to this day. And so yeah, we just

431
00:23:38,359 --> 00:23:40,520
Speaker 1: started using that and I can remember toning it into

432
00:23:41,680 --> 00:23:43,879
Speaker 1: grocer show for the first time, and it gets a

433
00:23:43,880 --> 00:23:45,480
Speaker 1: lot of looks. You know, it looks very kind of

434
00:23:45,560 --> 00:23:49,960
Speaker 1: steampunky and whatnot, but it does like people dream about

435
00:23:50,000 --> 00:23:54,000
Speaker 1: trying to get a barbecue that can hold temperature without

436
00:23:54,040 --> 00:23:56,480
Speaker 1: flutchating so much. And it's still to this day does

437
00:23:56,520 --> 00:23:59,480
Speaker 1: a bloody great job. So we still we use it

438
00:23:59,480 --> 00:24:01,720
Speaker 1: a fair bit and work here and waiting this weekend

439
00:24:01,760 --> 00:24:04,119
Speaker 1: and we'll use it this weekend as well.

440
00:24:04,200 --> 00:24:07,960
Speaker 2: So yeah, I was lucky to borrow knolls three fifty

441
00:24:08,119 --> 00:24:11,399
Speaker 2: gallon pit a couple of weeks ago and do a

442
00:24:11,440 --> 00:24:14,879
Speaker 2: lot of poke on it. And I was amazed and

443
00:24:15,400 --> 00:24:19,240
Speaker 2: forgot when you've actually got a nice thick, you know,

444
00:24:19,520 --> 00:24:22,159
Speaker 2: thick bit of steel barbecue. How easy it sits. I

445
00:24:22,200 --> 00:24:24,920
Speaker 2: mean we were just I almost forgot that we needed

446
00:24:24,920 --> 00:24:26,760
Speaker 2: to put wood in it. At one point. I was

447
00:24:26,920 --> 00:24:28,640
Speaker 2: just like, yeah, things are sad.

448
00:24:28,800 --> 00:24:33,560
Speaker 1: Three Yeah, no they are. They're so good and and

449
00:24:33,640 --> 00:24:35,760
Speaker 1: depending on it's one thing you start to learn about

450
00:24:35,760 --> 00:24:37,159
Speaker 1: and you kind of go down a bit of a

451
00:24:37,160 --> 00:24:40,240
Speaker 1: warmhole again on different woods and things like that and control,

452
00:24:40,320 --> 00:24:44,080
Speaker 1: and but there's still nothing beare like I as much

453
00:24:44,080 --> 00:24:46,879
Speaker 1: as I love the competition stuff and kind of a

454
00:24:46,920 --> 00:24:49,800
Speaker 1: pouring fast but still low and slow in some aspects,

455
00:24:49,840 --> 00:24:52,639
Speaker 1: I still like lighting up the pit for teen twelve

456
00:24:52,680 --> 00:24:54,520
Speaker 1: hours and a brisket on it, you know, and just

457
00:24:54,560 --> 00:24:57,479
Speaker 1: watching it cook. And there's just something about that that

458
00:24:57,600 --> 00:25:01,720
Speaker 1: I really love doing. And that's yeah, I don't think

459
00:25:01,760 --> 00:25:04,240
Speaker 1: that will ever change because there's nothing better than getting

460
00:25:04,240 --> 00:25:06,000
Speaker 1: it go in the morning and having something ready at

461
00:25:06,040 --> 00:25:07,800
Speaker 1: night time and watching it go the whole day. And

462
00:25:08,359 --> 00:25:10,439
Speaker 1: that fire control as well, there's there's a bit of

463
00:25:10,480 --> 00:25:12,400
Speaker 1: an arc to it as well, and we've found out

464
00:25:12,480 --> 00:25:14,359
Speaker 1: using different woods and things like that. We use a

465
00:25:14,400 --> 00:25:17,879
Speaker 1: lot of hardwood, like the Australian hardwood from the Power poles.

466
00:25:18,200 --> 00:25:20,919
Speaker 1: So this is like it could be Ron Barker, Jarrah

467
00:25:21,240 --> 00:25:24,200
Speaker 1: or Bloodwood, and we just found the difference and those

468
00:25:24,240 --> 00:25:27,400
Speaker 1: in the flavor you get so so different. But there's

469
00:25:27,400 --> 00:25:30,520
Speaker 1: no putting on sticks or bit's what every five minutes

470
00:25:30,600 --> 00:25:32,320
Speaker 1: kind of thing. You know, you can walk away from

471
00:25:32,320 --> 00:25:33,679
Speaker 1: it and go to the pub for three hours and

472
00:25:33,720 --> 00:25:35,280
Speaker 1: come back and it's not moved and the needle's not

473
00:25:35,320 --> 00:25:38,840
Speaker 1: moved at all. So yeah, there's a there's a fair

474
00:25:38,920 --> 00:25:40,680
Speaker 1: bit to a bit of signs to it as well,

475
00:25:40,720 --> 00:25:43,639
Speaker 1: but yeah, it's it's good fun.

476
00:25:43,680 --> 00:25:46,080
Speaker 2: And what what's the thickness of the stale on this thing?

477
00:25:47,080 --> 00:25:49,760
Speaker 1: Yeah, I think we're I think that's around about six

478
00:25:49,960 --> 00:25:53,600
Speaker 1: or seven. Hell since then, we've actually got a five

479
00:25:53,640 --> 00:25:57,040
Speaker 1: hundred gallon since theying, and it's a bit thinner and

480
00:25:57,080 --> 00:25:59,000
Speaker 1: you definitely notice it. You know, it just doesn't hold

481
00:25:59,000 --> 00:26:02,560
Speaker 1: the heat as well. But Fetchteal one of the friends.

482
00:26:02,560 --> 00:26:05,000
Speaker 1: We've got a ten mil one and Jesus just halts heat.

483
00:26:05,080 --> 00:26:07,720
Speaker 1: You know, even after hours after it's finished, it's still hot.

484
00:26:07,920 --> 00:26:10,960
Speaker 1: So yeah, there's just something about that kind of old

485
00:26:10,960 --> 00:26:14,680
Speaker 1: school launch slow barbecue that I yeah, still really really enjoyed.

486
00:26:14,760 --> 00:26:16,760
Speaker 2: Yeah, it was funny when we borrowed that pit off Nol.

487
00:26:16,800 --> 00:26:18,560
Speaker 2: We took it around to Mapari and we're out the

488
00:26:18,600 --> 00:26:20,960
Speaker 2: back and we're in They've got like a big cup,

489
00:26:21,320 --> 00:26:23,359
Speaker 2: like a big kind of back area and we're out there.

490
00:26:24,720 --> 00:26:27,440
Speaker 2: And at the end of the day, I was like,

491
00:26:27,440 --> 00:26:28,879
Speaker 2: all right, well, I'll leave it here. It will go

492
00:26:29,000 --> 00:26:31,480
Speaker 2: cold overnight, and then I'll clean the firebox out in

493
00:26:31,520 --> 00:26:33,560
Speaker 2: the morning and then take it back to Nol.

494
00:26:33,600 --> 00:26:33,719
Speaker 4: Right.

495
00:26:33,720 --> 00:26:35,760
Speaker 2: And I turned up in the morning, probably like eleven

496
00:26:35,800 --> 00:26:38,280
Speaker 2: o'clock in the morning, like not like seven or anything early,

497
00:26:38,400 --> 00:26:43,720
Speaker 2: like a very reasonable Sunday morning arrival time. Turned up,

498
00:26:44,000 --> 00:26:45,640
Speaker 2: had a little young with the boys in the shop,

499
00:26:45,720 --> 00:26:48,960
Speaker 2: bought some stuff, grabbed a couple of bim bags, took

500
00:26:49,000 --> 00:26:51,439
Speaker 2: him around and just got the shovel and started putting

501
00:26:51,480 --> 00:26:55,679
Speaker 2: the ash into a couple of bin bags. Picked the

502
00:26:55,720 --> 00:26:57,840
Speaker 2: bags up and I was just like what And I

503
00:26:57,880 --> 00:27:01,520
Speaker 2: had no bags left because the ash was still. Yeah,

504
00:27:01,640 --> 00:27:04,840
Speaker 2: it's like this thing's been sad like with everything open

505
00:27:05,040 --> 00:27:08,639
Speaker 2: for twelve hours, this should be out.

506
00:27:09,680 --> 00:27:13,320
Speaker 1: Yeah, they're pretty incredible. They are pretty forgiven. Like you

507
00:27:13,400 --> 00:27:15,159
Speaker 1: can let that tempt to drop a little bit, but

508
00:27:15,240 --> 00:27:17,439
Speaker 1: it or or even that let the fire die almost

509
00:27:17,520 --> 00:27:19,639
Speaker 1: right out, but it will still just hold that temperature

510
00:27:20,040 --> 00:27:23,440
Speaker 1: compared to say, maybe like a barrel smoker or a

511
00:27:23,520 --> 00:27:25,520
Speaker 1: drum smoker, where you've kind of if you let that

512
00:27:25,600 --> 00:27:28,480
Speaker 1: fire die out, then it's gone instantly, and teach you

513
00:27:28,480 --> 00:27:30,520
Speaker 1: a lot to get them. The big off dates are

514
00:27:30,560 --> 00:27:31,960
Speaker 1: just so much more controlling.

515
00:27:32,400 --> 00:27:35,280
Speaker 2: Yeah, now talk to me about the wood, Like, where

516
00:27:35,320 --> 00:27:38,240
Speaker 2: are you getting iron bark from? Obviously I'm reasonably familiar

517
00:27:38,240 --> 00:27:40,240
Speaker 2: with it in terms of knowing that people cook with

518
00:27:40,280 --> 00:27:43,000
Speaker 2: it out of Bussie. I've never cooked with it or

519
00:27:43,040 --> 00:27:45,560
Speaker 2: done anything or even probably eat with it. So tell

520
00:27:45,600 --> 00:27:47,119
Speaker 2: us a bit about the eyebar. That's cool.

521
00:27:48,000 --> 00:27:50,399
Speaker 1: Yeah, Yeah, we're well, we're at rural out here. We

522
00:27:50,440 --> 00:27:53,920
Speaker 1: live in a farm out here, and you have got

523
00:27:53,960 --> 00:27:55,840
Speaker 1: frames in the power company and we have taken down

524
00:27:55,840 --> 00:27:58,760
Speaker 1: all power pools and whatnot, and then we kind of

525
00:27:58,800 --> 00:28:00,280
Speaker 1: do a bit of a deal like we do when

526
00:28:00,280 --> 00:28:03,240
Speaker 1: we're rural. So it might be swapping for a I

527
00:28:03,240 --> 00:28:05,280
Speaker 1: don't know, a lamb or something like that, or we'll

528
00:28:05,280 --> 00:28:08,359
Speaker 1: swapping for something. And yeah, so these old power poles,

529
00:28:08,400 --> 00:28:10,399
Speaker 1: I guess they're probably been in the ground for fifty

530
00:28:10,480 --> 00:28:13,920
Speaker 1: years and they've been down for just as long. And

531
00:28:14,640 --> 00:28:17,240
Speaker 1: like they absolutely bugger a change saw trying to cut

532
00:28:17,280 --> 00:28:19,800
Speaker 1: them up, and they're as heavy as all hell, but

533
00:28:20,280 --> 00:28:22,919
Speaker 1: they burned for hours and hours and hours, and you know,

534
00:28:23,000 --> 00:28:25,840
Speaker 1: it's just it's just like literally like coal. And I

535
00:28:25,880 --> 00:28:29,400
Speaker 1: think Australia still use a lot of iron box but yeah,

536
00:28:29,440 --> 00:28:32,560
Speaker 1: we found that. We we we've been through oak hickory Beach,

537
00:28:33,040 --> 00:28:35,960
Speaker 1: but just nothing burns like iron. Barker Jar is another

538
00:28:36,000 --> 00:28:36,800
Speaker 1: good one as well.

539
00:28:38,160 --> 00:28:40,320
Speaker 2: Yeah, so I guess those poles must have come from

540
00:28:40,320 --> 00:28:45,040
Speaker 2: Ossie in the first Yeah, originally been shipped ever and

541
00:28:45,040 --> 00:28:47,480
Speaker 2: and then been used in the New Zealand industry and

542
00:28:47,520 --> 00:28:48,480
Speaker 2: then just yeah.

543
00:28:48,320 --> 00:28:51,480
Speaker 1: That's right. And I think they are kind of slowly disappearing,

544
00:28:51,480 --> 00:28:54,360
Speaker 1: probably because people are burning them in the smokers. But yeah,

545
00:28:54,400 --> 00:28:58,080
Speaker 1: there's there, there's still there's still plenty around, so any

546
00:28:58,160 --> 00:29:00,280
Speaker 1: chance we get, we we try and hold on to them,

547
00:29:00,320 --> 00:29:04,280
Speaker 1: and yeah, they'll last a long time. But there's definitely

548
00:29:04,480 --> 00:29:06,680
Speaker 1: plenty of other wood out there. But it's quite good

549
00:29:06,680 --> 00:29:09,000
Speaker 1: to even use a mixture between that and some oak

550
00:29:09,120 --> 00:29:12,120
Speaker 1: or cherry or any fruit woods. Any chance we get,

551
00:29:12,240 --> 00:29:13,959
Speaker 1: you know, we just kind of keep storing it up.

552
00:29:14,600 --> 00:29:16,800
Speaker 1: It's one thing they do when you are burning for

553
00:29:16,840 --> 00:29:18,800
Speaker 1: ten or twelve hours. You do use a bit of.

554
00:29:18,760 --> 00:29:23,080
Speaker 2: Wood, So iyebark's the favorite would like for flavor or

555
00:29:23,160 --> 00:29:25,040
Speaker 2: is there something else that you really like from a

556
00:29:25,080 --> 00:29:25,920
Speaker 2: flavor point.

557
00:29:25,720 --> 00:29:28,280
Speaker 1: Of view, We definitely use that. We've got another friend

558
00:29:28,280 --> 00:29:30,160
Speaker 1: who's got a turning business and he uses a lot

559
00:29:30,160 --> 00:29:33,200
Speaker 1: of beach and white oak and things like that, a

560
00:29:33,200 --> 00:29:34,880
Speaker 1: lot of offcuts, so we just kind of use a

561
00:29:34,880 --> 00:29:36,360
Speaker 1: bit of that and mix and match. And it's just

562
00:29:36,400 --> 00:29:38,320
Speaker 1: been a bit of an experiment just trying a couple

563
00:29:38,360 --> 00:29:42,560
Speaker 1: of woods together, especially trying to keep something fairly neutral

564
00:29:42,600 --> 00:29:44,520
Speaker 1: when you've got to say it might be chicken, pork,

565
00:29:45,160 --> 00:29:48,040
Speaker 1: beef all on the pit and just not something that's overpowering.

566
00:29:48,840 --> 00:29:50,680
Speaker 1: So yeah, we just try a few things out and

567
00:29:50,680 --> 00:29:52,160
Speaker 1: some of them have worked and some of them haven't.

568
00:29:52,240 --> 00:29:55,280
Speaker 1: But yeah, iron barks seems to be a real consistent,

569
00:29:55,400 --> 00:29:57,040
Speaker 1: very much like oak. You know, you can just burn

570
00:29:57,080 --> 00:29:59,520
Speaker 1: it and it doesn't seem to paint food or anything

571
00:29:59,600 --> 00:29:59,920
Speaker 1: like that.

572
00:30:00,280 --> 00:30:02,680
Speaker 2: Yeah, because I guess with if you're using that mostly

573
00:30:02,720 --> 00:30:06,520
Speaker 2: for catering, then you're you don't want to kind of

574
00:30:06,520 --> 00:30:10,640
Speaker 2: go too extreme or too too mild, because if you're

575
00:30:10,680 --> 00:30:13,280
Speaker 2: not smoky enough, people don't think they've got barbecue. But

576
00:30:13,320 --> 00:30:15,480
Speaker 2: if you go to extreme like a hickory or a

577
00:30:16,040 --> 00:30:19,080
Speaker 2: you know, even I guess I've phodakawa or a you know,

578
00:30:19,240 --> 00:30:21,640
Speaker 2: mesquite or something like that, you're gonna people are going

579
00:30:21,680 --> 00:30:25,040
Speaker 2: to be like, ah, that's too much, right, So you've gotta.

580
00:30:24,920 --> 00:30:27,120
Speaker 1: Right And you find that sometimes when you use like

581
00:30:27,200 --> 00:30:29,840
Speaker 1: seeing the broncho and you're putting a bit of mosquite

582
00:30:29,880 --> 00:30:31,920
Speaker 1: in and if you're using the wrong protein with it,

583
00:30:31,960 --> 00:30:35,680
Speaker 1: and it can be have that very smoky taste. And

584
00:30:36,200 --> 00:30:38,760
Speaker 1: we've found a lot with the kire and so some

585
00:30:38,800 --> 00:30:40,680
Speaker 1: of these events have done. Then we could be fifty

586
00:30:40,760 --> 00:30:43,640
Speaker 1: sixty year old ladies there and they've never tried smoke

587
00:30:43,680 --> 00:30:46,240
Speaker 1: meat before. In their head, the smoked food is not

588
00:30:46,360 --> 00:30:48,720
Speaker 1: what they've just eaten, you know. They think, oh, it's horrible,

589
00:30:48,720 --> 00:30:51,400
Speaker 1: it's it's a it's a bit of fish that's been smoking,

590
00:30:51,920 --> 00:30:54,360
Speaker 1: you know, a pan, you know, something like that, and

591
00:30:54,560 --> 00:30:56,280
Speaker 1: they just don't really know and they're like, oh that, well,

592
00:30:56,280 --> 00:30:59,000
Speaker 1: that is beautiful. And it's just just trying to get

593
00:30:59,040 --> 00:31:03,120
Speaker 1: people's use across like different, just to you know, it

594
00:31:03,200 --> 00:31:06,080
Speaker 1: shouldn't be tasting like smoke, you know, And that's that's

595
00:31:06,120 --> 00:31:11,040
Speaker 1: the biggest thing. And that's was remember when I first started,

596
00:31:11,040 --> 00:31:12,960
Speaker 1: and I didn't know about any of this, And you're

597
00:31:13,160 --> 00:31:14,760
Speaker 1: seeing a lot of smoke coming out of the chimney

598
00:31:14,760 --> 00:31:16,400
Speaker 1: and you're like, oh, yeah, I'm doing really good for

599
00:31:16,400 --> 00:31:22,840
Speaker 1: you smoking and it tastes like shit. So we've been there. Yeah. Yeah,

600
00:31:22,880 --> 00:31:24,560
Speaker 1: And it's funny what you learn along the way.

601
00:31:25,160 --> 00:31:28,080
Speaker 2: Yeah. I have a neighbor. We love our neighbors to bits,

602
00:31:28,160 --> 00:31:31,680
Speaker 2: but they fish a lot, and they give us fish,

603
00:31:31,800 --> 00:31:35,040
Speaker 2: and they used to give us all the fish smoked,

604
00:31:35,040 --> 00:31:38,120
Speaker 2: and obviously he does the old fashioned Kiwi way with

605
00:31:38,240 --> 00:31:41,240
Speaker 2: a little tin of meths and set the mess on

606
00:31:41,320 --> 00:31:44,760
Speaker 2: fire and wood chips and whatever, and it's all very manucure.

607
00:31:44,880 --> 00:31:48,080
Speaker 2: And I can't stand Manuka like it drives me mental. Yeah,

608
00:31:48,160 --> 00:31:49,680
Speaker 2: And I had to tell I'd say to him. I

609
00:31:49,680 --> 00:31:53,120
Speaker 2: was like, hey, love the fish. I just really like it.

610
00:31:53,240 --> 00:31:55,680
Speaker 2: I'm smoked and I just want to do it, So

611
00:31:55,800 --> 00:31:58,200
Speaker 2: just give it to me fresh, Like, don't worry about

612
00:31:58,240 --> 00:32:00,160
Speaker 2: smoking it for me, don't go to that trouble. Well,

613
00:32:00,200 --> 00:32:01,400
Speaker 2: I'll just take it wrong.

614
00:32:02,400 --> 00:32:02,640
Speaker 4: Yeah.

615
00:32:02,720 --> 00:32:05,080
Speaker 1: Yeah. And I find monuca and of cow while they

616
00:32:05,120 --> 00:32:08,120
Speaker 1: can be quite overpowering as well, you know, And and

617
00:32:08,720 --> 00:32:11,440
Speaker 1: I do love like monuca and poa cow, but you

618
00:32:11,640 --> 00:32:13,800
Speaker 1: just got to be very cureful with it as well.

619
00:32:13,880 --> 00:32:16,720
Speaker 2: I love is probably the base of a lot of

620
00:32:16,720 --> 00:32:19,560
Speaker 2: stuff we do. But minoca I kind of it just

621
00:32:19,600 --> 00:32:22,800
Speaker 2: has that kind of real old school vibe to me.

622
00:32:23,800 --> 00:32:26,239
Speaker 1: Yeah, yeah, no, it definitely does. And it's taken out.

623
00:32:26,280 --> 00:32:29,080
Speaker 1: It's taken like sometimes when we're getting about loan wood

624
00:32:29,080 --> 00:32:30,640
Speaker 1: and we should have been cutting wood and we haven't.

625
00:32:30,680 --> 00:32:32,480
Speaker 1: So you'll you'll find some stuff. But as long as

626
00:32:32,520 --> 00:32:34,120
Speaker 1: I think if you mix it in with a few things,

627
00:32:34,160 --> 00:32:36,880
Speaker 1: and it's yeah, it's just there's a lot of them

628
00:32:36,960 --> 00:32:39,480
Speaker 1: just playing around with it and just trying to try

629
00:32:39,480 --> 00:32:40,360
Speaker 1: and get the balance right.

630
00:32:40,760 --> 00:32:45,040
Speaker 2: Yeah. So how does how does catering prep? Like how

631
00:32:45,120 --> 00:32:48,320
Speaker 2: far in advanced you start doing catering compared to barbecue comps?

632
00:32:48,320 --> 00:32:50,880
Speaker 2: Because yeah, you're doing both now, like which is harder

633
00:32:50,960 --> 00:32:54,120
Speaker 2: to which is harder to prep for? Which is more work?

634
00:32:54,280 --> 00:32:58,040
Speaker 1: Definitely definitely competitions a lot of wash. Like it's even

635
00:32:58,400 --> 00:33:01,320
Speaker 1: between catering and pies, and you you could prep maybe

636
00:33:01,400 --> 00:33:03,280
Speaker 1: a day or two days out of the good thing

637
00:33:03,320 --> 00:33:07,120
Speaker 1: about the catering or pie prep is you don't have

638
00:33:07,160 --> 00:33:09,440
Speaker 1: to do a hell of a lot of trim if anything,

639
00:33:09,520 --> 00:33:13,600
Speaker 1: you know, it's it's like briskets and really do really

640
00:33:13,640 --> 00:33:17,120
Speaker 1: minimal trim and just cut some really big harbits of

641
00:33:17,200 --> 00:33:22,040
Speaker 1: fat off and salt paper and yeah, it's some rubs

642
00:33:22,040 --> 00:33:24,200
Speaker 1: if I've got any left over that I've not used

643
00:33:24,280 --> 00:33:28,240
Speaker 1: or whatever, but really really basic, same as the pork

644
00:33:28,360 --> 00:33:30,320
Speaker 1: or lamb or whatever. You know, all the fat pretty

645
00:33:30,360 --> 00:33:32,640
Speaker 1: much remains on and you can kind of just keep

646
00:33:32,680 --> 00:33:34,520
Speaker 1: it on and cut it off at the end, whereas

647
00:33:34,520 --> 00:33:37,320
Speaker 1: in competition, you know, a brisket you would never like,

648
00:33:37,560 --> 00:33:40,920
Speaker 1: you know, well everyone knows on the competition how hard

649
00:33:40,960 --> 00:33:44,320
Speaker 1: we get on trimming. And that's one good thing I

650
00:33:44,400 --> 00:33:46,720
Speaker 1: do like about the catering. Like I could probably care

651
00:33:46,920 --> 00:33:49,680
Speaker 1: for two hundred people cooking one hundred kilos of meat

652
00:33:49,760 --> 00:33:51,760
Speaker 1: or whatever, and it would take me just as long

653
00:33:51,800 --> 00:33:55,760
Speaker 1: as it would for trimming sixteen chicken thighs. So yeah,

654
00:33:55,960 --> 00:33:58,000
Speaker 1: and it's one thing I do like. You know, it's

655
00:33:58,080 --> 00:33:59,960
Speaker 1: kind of zero fast, and it's kind of them better,

656
00:34:00,080 --> 00:34:02,400
Speaker 1: the rustic flavors, kind of salt paper and not going.

657
00:34:02,440 --> 00:34:05,800
Speaker 1: There's no brins, no injections, no nothing, just really raw.

658
00:34:05,880 --> 00:34:09,680
Speaker 1: And it's one thing I do love is just having

659
00:34:09,680 --> 00:34:10,920
Speaker 1: that good barbecue taste.

660
00:34:11,320 --> 00:34:13,920
Speaker 2: So what's the like for your catering, Like, what's a

661
00:34:14,000 --> 00:34:17,040
Speaker 2: typical catering menu look like for a smoky fish event.

662
00:34:17,920 --> 00:34:20,520
Speaker 1: Yeah, so we can we allfer a menu and there's

663
00:34:20,560 --> 00:34:22,719
Speaker 1: I think twenty different options there and that can be

664
00:34:22,960 --> 00:34:26,279
Speaker 1: from they could pick three three meats and salads or

665
00:34:26,320 --> 00:34:28,920
Speaker 1: four meats and salad. We supply buns, condiments, all that

666
00:34:29,000 --> 00:34:31,520
Speaker 1: kind of thing, and they can choose so it could

667
00:34:31,560 --> 00:34:35,560
Speaker 1: be anything from beef cheeks to beef shot ribs, brisket,

668
00:34:35,800 --> 00:34:40,680
Speaker 1: lamb shore or pork shoulder chicken. And then there's other

669
00:34:40,719 --> 00:34:43,439
Speaker 1: options if they want to go into wagu or whole

670
00:34:43,520 --> 00:34:47,680
Speaker 1: rabbis and then as well as doing obviously cork ribs,

671
00:34:47,719 --> 00:34:50,000
Speaker 1: lamb ribs. So yeah, it's quite a big, quite a

672
00:34:50,000 --> 00:34:52,840
Speaker 1: big menu. But most people I've kind of found and

673
00:34:53,080 --> 00:34:55,640
Speaker 1: it's very good for us, kind of like pop pork.

674
00:34:55,680 --> 00:34:57,200
Speaker 1: You know, everyone loves purple.

675
00:34:57,040 --> 00:35:00,400
Speaker 2: Isn't that crazy? Like as co as we have this

676
00:35:00,480 --> 00:35:02,960
Speaker 2: conversation so much, and I got it rammed home to

677
00:35:03,000 --> 00:35:06,000
Speaker 2: me because we literally did that fundraiser a couple of

678
00:35:06,040 --> 00:35:11,040
Speaker 2: weeks ago and we we sold pre sold like sixty

679
00:35:11,160 --> 00:35:15,040
Speaker 2: kilos of five hundred grand bags. Yeah, so like one

680
00:35:15,120 --> 00:35:19,000
Speaker 2: hundred and twenty bags of pool pork in less than

681
00:35:19,040 --> 00:35:23,680
Speaker 2: a day were sold pre sold to a company, and

682
00:35:24,280 --> 00:35:27,920
Speaker 2: I was like, huh, I guess people really like pool pork.

683
00:35:28,000 --> 00:35:29,680
Speaker 2: I can't stand it anymore.

684
00:35:30,120 --> 00:35:33,719
Speaker 1: Oh yeah, no, it's everyone absolutely loves pool pork, and

685
00:35:34,040 --> 00:35:36,080
Speaker 1: for me, it's definitely not one of my favorites. But

686
00:35:36,120 --> 00:35:40,520
Speaker 1: it's it's good. It's good, but yeah, it's It's not

687
00:35:40,600 --> 00:35:42,799
Speaker 1: one I would pick off, you know. I prefer like

688
00:35:42,840 --> 00:35:45,400
Speaker 1: a yeah, a brisket or something on the are and

689
00:35:45,440 --> 00:35:48,480
Speaker 1: the briskets are very different to what we're doing competition

690
00:35:48,600 --> 00:35:51,200
Speaker 1: as well. You know, they're kind of that little more

691
00:35:51,239 --> 00:35:55,120
Speaker 1: coop seem as them pork rubs and port rubs. People

692
00:35:55,480 --> 00:35:57,239
Speaker 1: have done it before, made the mistique and I got

693
00:35:57,280 --> 00:36:00,400
Speaker 1: in competition more than and kind of following timelines. We

694
00:36:00,520 --> 00:36:01,839
Speaker 1: had a bit of a bit to them, and I

695
00:36:01,880 --> 00:36:03,680
Speaker 1: was like, oh, this is these are perfect and the

696
00:36:03,880 --> 00:36:05,680
Speaker 1: people are like, oh, you know, they had a bit

697
00:36:05,680 --> 00:36:07,439
Speaker 1: of a bait. They still came up clean off the bone,

698
00:36:07,480 --> 00:36:10,480
Speaker 1: but they're expecting, you know, ReBs to just fall off

699
00:36:10,520 --> 00:36:12,439
Speaker 1: the board. And I was like, you should just try

700
00:36:12,480 --> 00:36:15,160
Speaker 1: them a little bit, you know, in between both. But

701
00:36:15,200 --> 00:36:17,000
Speaker 1: people just love ReBs that can fall off the ball.

702
00:36:17,040 --> 00:36:19,359
Speaker 2: I did some ribs for people at work the other day,

703
00:36:19,440 --> 00:36:21,200
Speaker 2: like backpacks them up for them and all that kind

704
00:36:21,200 --> 00:36:24,200
Speaker 2: of stuff, and I cooked the ship out of these things.

705
00:36:26,000 --> 00:36:29,040
Speaker 2: I was literally like trying to get them into the vackpacks,

706
00:36:29,080 --> 00:36:32,400
Speaker 2: like cradling them, going, don't fall apart, don't fall apart,

707
00:36:32,800 --> 00:36:34,960
Speaker 2: getting them in there, then getting them cooled down so

708
00:36:35,040 --> 00:36:37,320
Speaker 2: that because I knew they were going to reheat them,

709
00:36:37,520 --> 00:36:39,239
Speaker 2: and I was really worried that people are going to

710
00:36:39,280 --> 00:36:41,560
Speaker 2: be like, oh, they were like mushy or whatever, and

711
00:36:41,600 --> 00:36:43,719
Speaker 2: they all of them have come back like they're the

712
00:36:43,800 --> 00:36:46,439
Speaker 2: best things ever, so good.

713
00:36:47,680 --> 00:36:49,680
Speaker 1: What do you do? You just cook them for five hours?

714
00:36:49,719 --> 00:36:52,120
Speaker 2: And yeah, I was just like cook them till I

715
00:36:52,120 --> 00:36:54,360
Speaker 2: would almost not hand them in in a compound.

716
00:36:55,200 --> 00:36:58,719
Speaker 1: That's right exactly. Yeah, that's that's funny. People's mentality or

717
00:36:58,719 --> 00:37:02,600
Speaker 1: on kind of barking. Then they do have some see competition,

718
00:37:02,800 --> 00:37:05,040
Speaker 1: you know, when we give some away or our people

719
00:37:05,120 --> 00:37:07,520
Speaker 1: taste or competition barking, they say, well, that's great, And

720
00:37:07,520 --> 00:37:09,560
Speaker 1: I said, you know that there's almost sure what you

721
00:37:09,760 --> 00:37:11,399
Speaker 1: eat of that, you know you could you know, it's

722
00:37:11,520 --> 00:37:12,880
Speaker 1: just got a moderation.

723
00:37:13,120 --> 00:37:15,520
Speaker 2: Do you find you are. And this is like a

724
00:37:15,560 --> 00:37:19,560
Speaker 2: real comp versus catering and probably competition versus normal people

725
00:37:19,680 --> 00:37:22,399
Speaker 2: kind of thing with the pool pork, like what we

726
00:37:22,520 --> 00:37:29,480
Speaker 2: got told from we got told Yeah, when Mapari had

727
00:37:29,600 --> 00:37:34,120
Speaker 2: sold and they'd sold it, it didn't When it didn't

728
00:37:34,120 --> 00:37:37,839
Speaker 2: have enough sauce, people didn't like it. And then when

729
00:37:37,880 --> 00:37:40,200
Speaker 2: they were like, we put so much sauce in this thing,

730
00:37:40,680 --> 00:37:42,120
Speaker 2: and they were like, you just got to load it

731
00:37:42,200 --> 00:37:44,400
Speaker 2: up with sauce, like it's literally got to be swimming

732
00:37:44,400 --> 00:37:46,399
Speaker 2: in sauce and that's when people love it.

733
00:37:47,120 --> 00:37:50,000
Speaker 1: Oh yeah, definitely. I think that's kind of mentality of

734
00:37:50,040 --> 00:37:53,000
Speaker 1: pool pork. It's just swimming and sauce, and yeah.

735
00:37:52,800 --> 00:37:56,920
Speaker 2: That's just we were. We were almost like we do

736
00:37:57,000 --> 00:38:00,960
Speaker 2: we feel bad giving somebody this, Like it feels like

737
00:38:01,080 --> 00:38:03,520
Speaker 2: it's forty sorts.

738
00:38:04,360 --> 00:38:06,920
Speaker 1: Yeah, it's funny. It's funny. I pulled pork one as well.

739
00:38:07,160 --> 00:38:09,680
Speaker 1: It's even without brain, and you can cook it for

740
00:38:09,719 --> 00:38:12,359
Speaker 1: ten hours to put false to bets, let it leave

741
00:38:12,400 --> 00:38:15,520
Speaker 1: it to race. But when you actually pull that best,

742
00:38:15,520 --> 00:38:17,440
Speaker 1: the inside of it can still be here. That's a

743
00:38:17,680 --> 00:38:20,839
Speaker 1: very dry and you know, even some of it tastes good,

744
00:38:20,840 --> 00:38:23,200
Speaker 1: but some of it's good notteast, but when you actually

745
00:38:23,239 --> 00:38:25,719
Speaker 1: mix it together. In America, you know, they do like

746
00:38:25,760 --> 00:38:27,360
Speaker 1: to kind of mix all that together and do a

747
00:38:27,360 --> 00:38:29,680
Speaker 1: bit of a dry rob with it. And yeah, I

748
00:38:29,680 --> 00:38:32,360
Speaker 1: didn't anything to it, especially to the to the public.

749
00:38:32,440 --> 00:38:35,120
Speaker 1: You know, they just in their head it's you're just

750
00:38:35,160 --> 00:38:36,799
Speaker 1: tripping with sauce and that's fantastic.

751
00:38:36,920 --> 00:38:38,319
Speaker 2: Now. I do want to talk a little bit of

752
00:38:38,360 --> 00:38:41,600
Speaker 2: competition stuff with you, but before we do that, we

753
00:38:41,880 --> 00:38:45,480
Speaker 2: have to talk about pies, because I think you are

754
00:38:45,560 --> 00:38:49,160
Speaker 2: pretty well known, certainly around the competition scene and certainly

755
00:38:49,760 --> 00:38:53,800
Speaker 2: in some other places of being the purveyor of rather

756
00:38:53,960 --> 00:38:58,400
Speaker 2: good barbecue pies. So let's how did you start getting

757
00:38:58,440 --> 00:39:02,520
Speaker 2: into pies and what goes into a banging pie.

758
00:39:03,520 --> 00:39:05,520
Speaker 1: Yeah, well we kind of start. It was probably just

759
00:39:05,600 --> 00:39:09,480
Speaker 1: under a year ago now, and it was from Caring.

760
00:39:09,600 --> 00:39:11,640
Speaker 1: We came back and we had a lot of leftover

761
00:39:11,760 --> 00:39:16,719
Speaker 1: say brisket and pulled port so backpacked it all lit,

762
00:39:16,800 --> 00:39:18,440
Speaker 1: colled down in the freezer and we pulled it out

763
00:39:18,440 --> 00:39:19,640
Speaker 1: one day and said what am I going to do

764
00:39:19,680 --> 00:39:20,960
Speaker 1: with all this? I said, all right, We'll make it

765
00:39:21,040 --> 00:39:23,719
Speaker 1: a pie. So we made kind of eight or ten

766
00:39:23,880 --> 00:39:26,600
Speaker 1: small pies, and I think I took them down to

767
00:39:26,600 --> 00:39:29,439
Speaker 1: the pub in a Sunday afternoon, like usually go down

768
00:39:29,440 --> 00:39:32,160
Speaker 1: a Sunday afternoon four o'clock for a few pints. Took

769
00:39:32,200 --> 00:39:34,319
Speaker 1: them down there and everyone was like, oh wow, these

770
00:39:34,360 --> 00:39:37,479
Speaker 1: are bloody amazing pies. So we kind of got onto

771
00:39:37,560 --> 00:39:39,080
Speaker 1: it a bit more, and then we tried a few

772
00:39:39,080 --> 00:39:42,839
Speaker 1: other flavors, and then ever since then it just kind

773
00:39:42,840 --> 00:39:45,360
Speaker 1: of grew. So I'd done a first big run. I

774
00:39:45,360 --> 00:39:47,560
Speaker 1: think I've done four or five flavors. So I did

775
00:39:47,600 --> 00:39:52,560
Speaker 1: a brisket, calapino and cheese, a beef, chicken, mushroom, pulled pork,

776
00:39:53,400 --> 00:39:57,440
Speaker 1: and we smoke all the meat and the big offset

777
00:39:57,840 --> 00:39:59,760
Speaker 1: and make the gravy. Then we take it to baker,

778
00:40:00,080 --> 00:40:03,040
Speaker 1: put it into the pastry bases and make it for us.

779
00:40:04,080 --> 00:40:07,000
Speaker 1: My wife runs she kind of runs a little coffee

780
00:40:07,000 --> 00:40:10,719
Speaker 1: cart on a Friday, and so we started selling them there.

781
00:40:10,719 --> 00:40:13,719
Speaker 1: And where we live, in south Bridge's dead end, there's

782
00:40:13,760 --> 00:40:15,600
Speaker 1: nothing apart from the sea, so it's that's not a

783
00:40:15,719 --> 00:40:18,880
Speaker 1: very good destination. And I think we sold thirty of

784
00:40:18,960 --> 00:40:20,839
Speaker 1: forty the first week, and then she opened the next

785
00:40:20,840 --> 00:40:22,960
Speaker 1: week and there's people coming from everywhere and we're selling

786
00:40:23,000 --> 00:40:25,160
Speaker 1: like one hundred and fifty or within two hours on

787
00:40:25,200 --> 00:40:28,799
Speaker 1: a Friday. So yeah, grew on to there. Now we've

788
00:40:28,880 --> 00:40:32,839
Speaker 1: kind of got eleven different flavors. Some are better than

789
00:40:32,880 --> 00:40:34,480
Speaker 1: others and some have got rid of g you know,

790
00:40:34,520 --> 00:40:36,600
Speaker 1: and just just wasn't that happy with them, or they're

791
00:40:36,640 --> 00:40:39,400
Speaker 1: just a nightmare to make. And I think by the

792
00:40:39,480 --> 00:40:40,799
Speaker 1: end of the year, I think we were probably done

793
00:40:40,840 --> 00:40:44,919
Speaker 1: close to eighteen or nineteen thousand pies. So that's insane. Yeah,

794
00:40:45,040 --> 00:40:47,480
Speaker 1: and just yeah, is it just from the car.

795
00:40:47,560 --> 00:40:50,359
Speaker 2: Or how you started shipping selling them? Right?

796
00:40:50,440 --> 00:40:53,360
Speaker 1: So yeah, so we sell like there's place in and

797
00:40:53,440 --> 00:40:57,040
Speaker 1: christ Church, Beckingham Butcher a good favorite with a lot

798
00:40:57,080 --> 00:40:59,200
Speaker 1: of the local barbecue guys there. He sells them all

799
00:40:59,200 --> 00:41:02,960
Speaker 1: frozen and then we sell them fresh into the local

800
00:41:02,960 --> 00:41:05,239
Speaker 1: service stations, to the Challenge service station. So I think

801
00:41:05,239 --> 00:41:07,640
Speaker 1: there's three or four of those, And just shipped an

802
00:41:07,680 --> 00:41:11,520
Speaker 1: order over to West coast of France, Joseph and Fox

803
00:41:11,520 --> 00:41:14,279
Speaker 1: Glacier and selling them there, And yeah, I've sent a

804
00:41:14,280 --> 00:41:17,759
Speaker 1: few up north and Barry Boy's got a few, and yeah,

805
00:41:17,800 --> 00:41:21,200
Speaker 1: there's a few different flavors in there, like the smoked

806
00:41:21,280 --> 00:41:24,759
Speaker 1: steak and cheese and smoked steak and hagas and that

807
00:41:24,840 --> 00:41:28,120
Speaker 1: was always that was a very different one. The Min's

808
00:41:28,160 --> 00:41:30,160
Speaker 1: smoked mince and cheese seems to be one of the

809
00:41:30,200 --> 00:41:31,720
Speaker 1: biggest favorites of all things.

810
00:41:31,800 --> 00:41:34,360
Speaker 2: I can't imagine that that is my Yeah, that's my

811
00:41:34,480 --> 00:41:36,360
Speaker 2: kids go to. We have a good pie shop at

812
00:41:36,360 --> 00:41:38,200
Speaker 2: the bottom of our road, and they are always like

813
00:41:38,320 --> 00:41:40,200
Speaker 2: mince and cheese pies. That's what they love.

814
00:41:41,239 --> 00:41:43,319
Speaker 1: Yeah. Well, I was never a mince and cheese kind

815
00:41:43,320 --> 00:41:44,960
Speaker 1: of fan. I thought it was very boring. And then

816
00:41:45,000 --> 00:41:47,240
Speaker 1: I said, I'm going to smoke some mince. I smoked

817
00:41:47,239 --> 00:41:48,800
Speaker 1: and it actually takes about three or four hours to

818
00:41:48,840 --> 00:41:51,799
Speaker 1: smoke mince, even though it's you know, it's not that

819
00:41:51,840 --> 00:41:54,279
Speaker 1: big cut of a meat, so to speak. So I

820
00:41:54,360 --> 00:41:56,000
Speaker 1: smoked it up for three or four hours and I've

821
00:41:56,000 --> 00:41:58,399
Speaker 1: done a run of them. They sold so quickly, and yeah,

822
00:41:58,400 --> 00:42:01,200
Speaker 1: it's still one of our biggest sellers. And yeah, so

823
00:42:01,800 --> 00:42:03,960
Speaker 1: it's no, it's been a bit of a bit of

824
00:42:04,000 --> 00:42:06,520
Speaker 1: a journey with it and a lot of learning, but yeah,

825
00:42:06,719 --> 00:42:08,480
Speaker 1: it's good. Once a week, I kind of on a

826
00:42:08,520 --> 00:42:10,120
Speaker 1: Sunday or a Monday or just kind of get the

827
00:42:10,120 --> 00:42:12,360
Speaker 1: smoker going and smoke up. Might be one hundred and

828
00:42:12,360 --> 00:42:14,319
Speaker 1: fifty or two hundred quells a meet for the week

829
00:42:14,400 --> 00:42:17,839
Speaker 1: and then yeah, it just it keeps me, keeps me busy,

830
00:42:17,880 --> 00:42:19,640
Speaker 1: it gets me, gets the smoker gone once a week.

831
00:42:19,800 --> 00:42:22,240
Speaker 2: Well, so I think a lot of people have probably

832
00:42:22,239 --> 00:42:24,359
Speaker 2: got one of those little pie makers all that kind

833
00:42:24,400 --> 00:42:26,120
Speaker 2: of stuff, you know, the two of the floor, a

834
00:42:26,160 --> 00:42:28,160
Speaker 2: little like a sandwich press kind of thing. Right, I

835
00:42:28,160 --> 00:42:30,520
Speaker 2: know we've got one in their house. What would be

836
00:42:30,600 --> 00:42:33,200
Speaker 2: your top what's one top tip for if you want

837
00:42:33,200 --> 00:42:36,719
Speaker 2: to make a pie that you can give without you know,

838
00:42:36,800 --> 00:42:40,719
Speaker 2: obviously encouraging somebody to start selling eighteen thousand piles a week.

839
00:42:41,880 --> 00:42:45,560
Speaker 1: Yeah, now it's I just wouldn't be scared to put

840
00:42:45,600 --> 00:42:49,160
Speaker 1: whatever you want in it, Like they're fairly simple, any

841
00:42:49,239 --> 00:42:51,680
Speaker 1: left over even like beef, short rubs or whatever, and

842
00:42:51,800 --> 00:42:54,680
Speaker 1: just cut it up. And all you have to do,

843
00:42:54,760 --> 00:42:57,160
Speaker 1: literally is just make a grievy. And I mean a greevy.

844
00:42:57,280 --> 00:42:59,839
Speaker 1: It is a basic, basic grievy, you know that could

845
00:42:59,880 --> 00:43:02,520
Speaker 1: be agree that you could put on your bloody Sunday

846
00:43:02,600 --> 00:43:06,320
Speaker 1: roast and just a bit thicker and just just experimenting

847
00:43:06,360 --> 00:43:08,200
Speaker 1: with it. Like I said, I've done hags, I've done

848
00:43:08,239 --> 00:43:11,360
Speaker 1: black pudding and shrieks so and all these other things.

849
00:43:11,400 --> 00:43:14,719
Speaker 1: Going into things and beef cheek ox tail. You know

850
00:43:14,920 --> 00:43:19,640
Speaker 1: that it's littleitless really what you want to do. But yeah,

851
00:43:19,760 --> 00:43:21,919
Speaker 1: just a really good greedy and that's what a pie needs.

852
00:43:22,000 --> 00:43:25,480
Speaker 1: And probably pastry, and that's one thing I've learned. Juggled

853
00:43:25,480 --> 00:43:29,040
Speaker 1: around pastry quite a bit. We've we actually used kind

854
00:43:29,040 --> 00:43:32,000
Speaker 1: of a dessert pastry on top, so that's just it's

855
00:43:32,000 --> 00:43:34,360
Speaker 1: got a bit of a fluffiness. And but then you

856
00:43:34,440 --> 00:43:36,359
Speaker 1: still need a good vessel to hold all the meat

857
00:43:36,360 --> 00:43:39,680
Speaker 1: and whatnot and it and and don't be spent, don't

858
00:43:39,680 --> 00:43:41,560
Speaker 1: be stingy with the meat. That's one thing I learned.

859
00:43:41,800 --> 00:43:42,840
Speaker 1: Plenty of meat and a pie.

860
00:43:43,040 --> 00:43:45,520
Speaker 2: Yeah, yeah, one hundred you want meat and a pie

861
00:43:45,520 --> 00:43:50,160
Speaker 2: of one definitely. Now let's talk about a bit of

862
00:43:50,200 --> 00:43:53,000
Speaker 2: competition stuff, because you are one of those crazy people

863
00:43:53,160 --> 00:43:56,239
Speaker 2: who live in the South Island and keep popping up

864
00:43:56,280 --> 00:44:00,719
Speaker 2: at North Island competitions. Which, yeah, it does sound that

865
00:44:00,880 --> 00:44:03,080
Speaker 2: hard until you kind of remember we've got a big

866
00:44:03,160 --> 00:44:06,400
Speaker 2: bit of water in between us, and it's very expensive

867
00:44:06,440 --> 00:44:08,239
Speaker 2: to cross that and it takes a long time to

868
00:44:08,360 --> 00:44:10,799
Speaker 2: drive from down where you are up to where most

869
00:44:10,800 --> 00:44:12,719
Speaker 2: of the comps are, so that's probably not an option.

870
00:44:12,880 --> 00:44:16,160
Speaker 2: Half the time, Like how do you manage competing in

871
00:44:16,200 --> 00:44:18,920
Speaker 2: the North Island with living in the South Island.

872
00:44:19,800 --> 00:44:23,520
Speaker 1: Yeah, it's it's definitely challenging. I guess when you're kind

873
00:44:23,520 --> 00:44:25,560
Speaker 1: of committed to it and you want to do it,

874
00:44:25,560 --> 00:44:27,520
Speaker 1: it's like anything. I've got a lot of friends and

875
00:44:27,560 --> 00:44:31,160
Speaker 1: other sports and hobbies that motor sport or boats or whatever,

876
00:44:31,280 --> 00:44:35,080
Speaker 1: and it's probably no different really, It's just quite tricky

877
00:44:35,080 --> 00:44:38,640
Speaker 1: when it comes to things car and suitcases and grills

878
00:44:38,760 --> 00:44:42,279
Speaker 1: and meet around everywhere, you know, and making sure your

879
00:44:42,320 --> 00:44:44,400
Speaker 1: bag gets off the plane because you've got one hundred

880
00:44:44,400 --> 00:44:46,480
Speaker 1: bucks so you know, one hundred kills sorry, meet in

881
00:44:46,520 --> 00:44:51,000
Speaker 1: the back and yeah, it's it definitely become challenging. It's

882
00:44:52,320 --> 00:44:54,759
Speaker 1: I guess one thing for us, it's probably like what

883
00:44:54,840 --> 00:44:57,279
Speaker 1: Peters the Pizza had a couple of weeks ago, as

884
00:44:57,640 --> 00:45:01,080
Speaker 1: the catering kind of is applying that. You know, if

885
00:45:01,120 --> 00:45:04,240
Speaker 1: we didn't have a kind of a caran business as well,

886
00:45:04,280 --> 00:45:08,160
Speaker 1: you know, it would be very financially difficult, and we

887
00:45:08,239 --> 00:45:11,560
Speaker 1: kind of do that, Cara, and just so it can Yeah,

888
00:45:11,680 --> 00:45:14,239
Speaker 1: we can go to competitions and competing competitions by the

889
00:45:14,280 --> 00:45:17,440
Speaker 1: time you pay an injury and fairies or are plane flights.

890
00:45:17,440 --> 00:45:19,320
Speaker 1: It is bloody bloody expensive.

891
00:45:20,719 --> 00:45:24,680
Speaker 2: So yeah, now you've had a pretty good mentor for

892
00:45:24,760 --> 00:45:29,919
Speaker 2: competitions in one Troy Bilbro, who may have had some

893
00:45:29,960 --> 00:45:32,520
Speaker 2: success here and there along the way and is always

894
00:45:32,560 --> 00:45:37,160
Speaker 2: saying to me, watch out for Scott, watch out for Scotty.

895
00:45:37,440 --> 00:45:40,319
Speaker 2: I've been training and he's coming for you guys. So

896
00:45:40,800 --> 00:45:43,400
Speaker 2: what's it like and how did you How did you

897
00:45:43,440 --> 00:45:47,440
Speaker 2: get cracking with Troy like you guys mates beforehand or

898
00:45:47,480 --> 00:45:49,520
Speaker 2: did you meet during the competition stuff?

899
00:45:49,560 --> 00:45:49,719
Speaker 1: Now?

900
00:45:50,000 --> 00:45:50,800
Speaker 2: What does he do for you?

901
00:45:50,880 --> 00:45:53,759
Speaker 1: First time? The first time I ever made on was

902
00:45:54,200 --> 00:45:58,319
Speaker 1: at twenty you were near the dB one eighty International

903
00:45:58,400 --> 00:46:01,360
Speaker 1: after last year's Let Them Be Meet bark used direct.

904
00:46:01,960 --> 00:46:05,120
Speaker 1: So that was an SCA comp and that was I

905
00:46:05,120 --> 00:46:07,239
Speaker 1: always said I would never do SCA. I just said,

906
00:46:07,239 --> 00:46:09,560
Speaker 1: you know, that's not me. I'm Loan slow barbecue. That

907
00:46:09,680 --> 00:46:12,319
Speaker 1: is what I thought it was, and I said, I'm

908
00:46:12,320 --> 00:46:14,359
Speaker 1: never going to do it. So I spoke to him

909
00:46:14,360 --> 00:46:15,920
Speaker 1: at a lit the we meet, said oh, come along

910
00:46:15,960 --> 00:46:18,400
Speaker 1: on the Sunday and give it a crack. So I

911
00:46:18,440 --> 00:46:20,600
Speaker 1: had no idea what I was doing. And I turned

912
00:46:20,680 --> 00:46:22,640
Speaker 1: up and you know, there was some of these guys.

913
00:46:22,880 --> 00:46:26,239
Speaker 1: There was the like Nate Blackledge, Dan Barrington, you know,

914
00:46:26,320 --> 00:46:29,879
Speaker 1: Dan Barrett, Tim Sandy Brown. It was like all these

915
00:46:29,960 --> 00:46:33,040
Speaker 1: best bloody American Australian cooks there. So I just turned

916
00:46:33,080 --> 00:46:35,960
Speaker 1: up with my ga and cooked a steak and managed

917
00:46:36,000 --> 00:46:41,120
Speaker 1: to win it and yeah, yeah, and I like it

918
00:46:41,160 --> 00:46:43,000
Speaker 1: was two steaks. I didn't even have a first steak

919
00:46:43,040 --> 00:46:44,960
Speaker 1: in because I think I didn't know anything about the

920
00:46:45,000 --> 00:46:46,479
Speaker 1: rules and I thought it was terrible, so I didn't

921
00:46:46,480 --> 00:46:49,279
Speaker 1: even hand it in, you know, That's how you know,

922
00:46:49,320 --> 00:46:51,800
Speaker 1: I didn't know anything. So I kind of got talking

923
00:46:51,840 --> 00:46:54,080
Speaker 1: Troy from there and then just doing through a few

924
00:46:54,160 --> 00:46:57,319
Speaker 1: se events. I went up to meet Stock in February

925
00:46:57,800 --> 00:47:01,400
Speaker 1: and I wasn't doing the N's Edba and we were

926
00:47:01,480 --> 00:47:04,080
Speaker 1: parked up in his sight because we flew up. So

927
00:47:04,160 --> 00:47:06,719
Speaker 1: I said, oh, so on the on the Saturday, after

928
00:47:06,719 --> 00:47:08,239
Speaker 1: we've done the state, we just kind of said, oh,

929
00:47:08,280 --> 00:47:10,239
Speaker 1: we'll give you a hand, you know, if you want hand,

930
00:47:10,280 --> 00:47:13,440
Speaker 1: we'll do your Parsley box or whatever. And so done that,

931
00:47:13,560 --> 00:47:15,719
Speaker 1: and then from there year went on to smoking the

932
00:47:15,800 --> 00:47:22,040
Speaker 1: Coast and then over to Australia and Barbacumania and just

933
00:47:22,080 --> 00:47:24,160
Speaker 1: started doing a few things with him. Yeah, it's been

934
00:47:24,280 --> 00:47:27,120
Speaker 1: it's been great. I've learned so so much. It's just

935
00:47:27,200 --> 00:47:29,879
Speaker 1: been yeah, like he's at the top of the game

936
00:47:29,920 --> 00:47:32,480
Speaker 1: and he's probably still in America just now as we speak.

937
00:47:33,000 --> 00:47:36,600
Speaker 1: You know, done a great job over there, and yeah,

938
00:47:36,640 --> 00:47:39,520
Speaker 1: it's it's been great to have a me enter like that,

939
00:47:40,160 --> 00:47:43,920
Speaker 1: and just a lot of it you probably already knew,

940
00:47:44,120 --> 00:47:46,920
Speaker 1: but it's probably someone having you there saying, yeah, you

941
00:47:46,960 --> 00:47:49,239
Speaker 1: know what you're doing. You know, it's just someone When

942
00:47:49,520 --> 00:47:52,320
Speaker 1: you do these competitions, you kind of second judge yourself

943
00:47:52,560 --> 00:47:56,319
Speaker 1: and a lot of things. And sometimes when I was there,

944
00:47:56,680 --> 00:47:58,560
Speaker 1: i'd asked you said, no, you're right, you know what

945
00:47:58,600 --> 00:48:00,359
Speaker 1: you're doing. I was like, oh Jesus, you know, we're

946
00:48:00,400 --> 00:48:02,480
Speaker 1: at the World Invitational and it's there, you know what

947
00:48:02,480 --> 00:48:05,120
Speaker 1: you're doing. I'm like, yeah, well, that's good when someone

948
00:48:05,120 --> 00:48:05,600
Speaker 1: tells you that.

949
00:48:06,200 --> 00:48:09,680
Speaker 2: I think. I think a lot of that is you

950
00:48:09,719 --> 00:48:13,040
Speaker 2: can watch YouTube videos, you can read stuff till the

951
00:48:13,080 --> 00:48:15,399
Speaker 2: cows come home. You can talk to people and hear

952
00:48:15,440 --> 00:48:18,400
Speaker 2: it from them and literally be sat across from them

953
00:48:18,800 --> 00:48:22,680
Speaker 2: and hear it coming out of their mouths. But when

954
00:48:22,800 --> 00:48:25,400
Speaker 2: you're literally stood in front of that pit and your

955
00:48:25,480 --> 00:48:28,280
Speaker 2: chicken is on or something like that, and you're like, oh,

956
00:48:28,320 --> 00:48:30,080
Speaker 2: I don't know when to take it off, and you're like,

957
00:48:30,200 --> 00:48:33,000
Speaker 2: you do know, But it's so I think part of that,

958
00:48:33,160 --> 00:48:35,360
Speaker 2: like if you get to shadow a team or do

959
00:48:35,520 --> 00:48:39,840
Speaker 2: something like that, just literally seeing it and then going

960
00:48:40,600 --> 00:48:43,560
Speaker 2: all right, it does work because I've literally seen it

961
00:48:43,600 --> 00:48:45,800
Speaker 2: from here to here and I've seen exactly what and

962
00:48:45,840 --> 00:48:48,440
Speaker 2: they haven't done anything magic. They haven't like, you know,

963
00:48:48,560 --> 00:48:51,560
Speaker 2: turned around and sprinkled the special dust or like actually

964
00:48:51,680 --> 00:48:54,279
Speaker 2: changed something. You're like, all right, it does. It gives

965
00:48:54,280 --> 00:48:56,520
Speaker 2: you that confidence, you know, Yeah, it does.

966
00:48:56,600 --> 00:48:59,320
Speaker 1: And a lot of the stuff was not very different,

967
00:48:59,440 --> 00:49:02,640
Speaker 1: like we used different rubs and different flavors and different sauces,

968
00:49:02,680 --> 00:49:06,640
Speaker 1: but everyone's different, but the process is still very similar.

969
00:49:07,480 --> 00:49:09,959
Speaker 1: And it's yeah, when we were across at the World

970
00:49:09,960 --> 00:49:12,719
Speaker 1: Invitational and then I just I'd be kind of looking

971
00:49:12,719 --> 00:49:15,080
Speaker 1: after the pitts. Then Troy just be gone for like

972
00:49:15,160 --> 00:49:16,960
Speaker 1: half an hour twenty minutes, so like, where's he going?

973
00:49:17,000 --> 00:49:18,960
Speaker 1: He's just less charge of all and he didn't even

974
00:49:19,000 --> 00:49:20,960
Speaker 1: say it was going. But that was quite good. They

975
00:49:21,040 --> 00:49:25,080
Speaker 1: kind of you know what you're doing. But it's, yeah,

976
00:49:25,239 --> 00:49:28,120
Speaker 1: it's been bloody great for me just to have that.

977
00:49:28,280 --> 00:49:30,759
Speaker 1: And and when we just had a local show it

978
00:49:30,800 --> 00:49:32,880
Speaker 1: ails me a couple of weeks ago and had a

979
00:49:32,880 --> 00:49:36,560
Speaker 1: couple of new teams beside me, and not that world's

980
00:49:36,560 --> 00:49:38,560
Speaker 1: based barbecue. But it was great for some of the

981
00:49:38,600 --> 00:49:40,440
Speaker 1: guys to come next to me and ask me, you know,

982
00:49:40,719 --> 00:49:42,279
Speaker 1: on what you think of that or what you wanted that,

983
00:49:42,400 --> 00:49:44,640
Speaker 1: and they're real keen in there into it now in

984
00:49:44,719 --> 00:49:46,560
Speaker 1: the event of the next competitions, and that's what we

985
00:49:46,600 --> 00:49:48,040
Speaker 1: want to see, you know, we want to see these

986
00:49:48,080 --> 00:49:50,800
Speaker 1: guys come. Like one of the guys there it was

987
00:49:50,840 --> 00:49:54,000
Speaker 1: a backyard barbecue. He won the ribs category and you

988
00:49:54,040 --> 00:49:56,600
Speaker 1: know his name was Freddy's Barbecue because that's what he

989
00:49:56,680 --> 00:49:59,760
Speaker 1: made up on the day. And it was just great

990
00:49:59,800 --> 00:50:02,600
Speaker 1: to say, you know, I just come across from what

991
00:50:02,640 --> 00:50:03,960
Speaker 1: they're do now when you just give them a bit

992
00:50:04,000 --> 00:50:06,480
Speaker 1: of advice. And that's one great thing about the barbecue

993
00:50:06,760 --> 00:50:10,000
Speaker 1: community is you drop a hat, even if you had

994
00:50:10,040 --> 00:50:12,319
Speaker 1: four minutes left or hand in, you give someone else

995
00:50:12,360 --> 00:50:14,440
Speaker 1: three and a half and give yourself thirty seconds to

996
00:50:14,480 --> 00:50:16,920
Speaker 1: hand in, you know, And that's so many people have

997
00:50:16,960 --> 00:50:20,480
Speaker 1: done that for me. I've seen it with Troy when

998
00:50:20,520 --> 00:50:22,719
Speaker 1: I've been competing against him, and people always come up

999
00:50:22,760 --> 00:50:25,400
Speaker 1: and ask him things, and he will never shut up

1000
00:50:25,400 --> 00:50:27,440
Speaker 1: his trailer or anything. You know, he will stand there

1001
00:50:27,480 --> 00:50:29,480
Speaker 1: and speak to them even though he's flat out busy.

1002
00:50:29,600 --> 00:50:31,759
Speaker 1: And it's great and it's really good for the for

1003
00:50:31,800 --> 00:50:33,080
Speaker 1: the barbecue community. I think.

1004
00:50:33,160 --> 00:50:36,359
Speaker 2: Well, I mean, like you say, it's always you do

1005
00:50:36,360 --> 00:50:39,200
Speaker 2: do it because people did it for you. Yeah.

1006
00:50:39,320 --> 00:50:42,799
Speaker 1: Yeah, that's right. And and like Pete said, anyone you

1007
00:50:42,800 --> 00:50:45,799
Speaker 1: could you can mentor to get into it and to

1008
00:50:45,840 --> 00:50:47,640
Speaker 1: give you a bit of a hand. It's great. And

1009
00:50:47,680 --> 00:50:50,840
Speaker 1: there's so many teams just now, like everyone helps everyone,

1010
00:50:51,000 --> 00:50:52,960
Speaker 1: like there's not really a bad egg in there. I

1011
00:50:53,000 --> 00:50:54,520
Speaker 1: do in the community.

1012
00:50:54,640 --> 00:50:57,239
Speaker 2: I do sometimes think I shouldn't have helped Troy so

1013
00:50:57,360 --> 00:50:59,879
Speaker 2: much with his pok do you know what I mean? Yeah,

1014
00:51:00,120 --> 00:51:02,279
Speaker 2: you used to hammer me for pork stuff and I'd

1015
00:51:02,320 --> 00:51:06,360
Speaker 2: always tell me, oh yeah, And then suddenly it was

1016
00:51:06,480 --> 00:51:07,279
Speaker 2: like I was like.

1017
00:51:07,800 --> 00:51:14,799
Speaker 1: Oh yeah, yeah, yeah, and it's it's great. It's it's

1018
00:51:14,800 --> 00:51:18,319
Speaker 1: so good and Troy and and everyone's very similar. People

1019
00:51:18,320 --> 00:51:20,600
Speaker 1: who ask me and I'll tell them everything that you

1020
00:51:20,600 --> 00:51:22,799
Speaker 1: could tell them and show them absolutely everything. But two

1021
00:51:22,800 --> 00:51:24,439
Speaker 1: weeks later you've still got to go out and cook

1022
00:51:24,440 --> 00:51:27,680
Speaker 1: it yourself. Yeah, And that's that's the biggest thing. And

1023
00:51:28,120 --> 00:51:31,560
Speaker 1: I'm the same now, I'm not scared to show anyone

1024
00:51:31,640 --> 00:51:33,359
Speaker 1: or tailing one what I'm what I'm going to do,

1025
00:51:33,440 --> 00:51:35,200
Speaker 1: and when it comes to steak or whatever, this is

1026
00:51:35,200 --> 00:51:37,920
Speaker 1: what I use. And but yeah, you've still got to

1027
00:51:38,040 --> 00:51:39,360
Speaker 1: go out the phone and we can cook it on

1028
00:51:39,360 --> 00:51:41,400
Speaker 1: your own. And that's that's the biggest thing. Only you

1029
00:51:41,440 --> 00:51:43,319
Speaker 1: know what it's like, It only takes two or three

1030
00:51:43,360 --> 00:51:44,520
Speaker 1: minutes to bugger everything up.

1031
00:51:44,640 --> 00:51:47,000
Speaker 2: Now for somebody who hasn't done a lot of sc

1032
00:51:47,120 --> 00:51:49,319
Speaker 2: A like you've had some success, like you say, you

1033
00:51:49,520 --> 00:51:53,080
Speaker 2: won your first competition, You've got a golden ticket, and

1034
00:51:53,280 --> 00:51:57,719
Speaker 2: suddenly you find yourself in Fort Worth, Texas with a

1035
00:51:57,719 --> 00:51:59,960
Speaker 2: couple of hundred of the best steak cooks in the world.

1036
00:52:00,120 --> 00:52:01,719
Speaker 2: Like what was going through your head there, because you

1037
00:52:01,800 --> 00:52:04,359
Speaker 2: must have just been like the fuck cad I get here?

1038
00:52:04,520 --> 00:52:10,239
Speaker 1: Yeah? Yeah, well that was only my third over steak. Yeah,

1039
00:52:10,320 --> 00:52:12,560
Speaker 1: so my first one was christ just the second one

1040
00:52:12,600 --> 00:52:14,680
Speaker 1: was mixed off and I think I got fifth and

1041
00:52:14,840 --> 00:52:17,959
Speaker 1: name m Yeah, straight into the worlds. So my third

1042
00:52:18,000 --> 00:52:22,000
Speaker 1: ever one was yeah for the qualifiers and a mask

1043
00:52:22,080 --> 00:52:24,200
Speaker 1: to qualify. I think it was ten for ninth for

1044
00:52:24,239 --> 00:52:27,799
Speaker 1: that to get into the finals, which was looking looking back,

1045
00:52:27,840 --> 00:52:31,040
Speaker 1: it was a bloody hard table as well, Like there

1046
00:52:31,120 --> 00:52:35,239
Speaker 1: was Mettoverson, Scott Ardi, and Chris Little was in my group.

1047
00:52:35,280 --> 00:52:37,359
Speaker 1: He finished ahead of me and he ended up going

1048
00:52:37,360 --> 00:52:41,120
Speaker 1: on to win the whole thing. So it was looking

1049
00:52:41,160 --> 00:52:43,879
Speaker 1: back now, Wan, I know it's yeah, it was. It

1050
00:52:43,960 --> 00:52:45,800
Speaker 1: was a hell of an event. It was. There was

1051
00:52:45,880 --> 00:52:48,320
Speaker 1: three of us went over as with all the other Kiwis,

1052
00:52:49,040 --> 00:52:51,960
Speaker 1: and we just went with no expectations, just to enjoy

1053
00:52:52,040 --> 00:52:55,319
Speaker 1: it and anything else that happened was great. So we've

1054
00:52:55,360 --> 00:52:57,880
Speaker 1: done everything. We've done the Cowtown We've done the Cowtown

1055
00:52:57,920 --> 00:53:00,279
Speaker 1: Classic Ribs as well. I think we finished nine team

1056
00:53:00,360 --> 00:53:03,960
Speaker 1: for Ribs, so yeah, just a great opportunity. Then we

1057
00:53:04,040 --> 00:53:07,400
Speaker 1: carried on for another two weeks after that and traveled around.

1058
00:53:07,440 --> 00:53:12,680
Speaker 1: We went to Memphis, Nashville, San Francisco, and yeah, just

1059
00:53:12,719 --> 00:53:15,680
Speaker 1: in a bit of a tour with it. So hopefully

1060
00:53:16,400 --> 00:53:17,919
Speaker 1: since I've done that, I've kind of got a few

1061
00:53:17,920 --> 00:53:20,440
Speaker 1: other boys into it, and one of them just qualified

1062
00:53:20,440 --> 00:53:22,880
Speaker 1: for his Golden ticket. Now he's real keen, Scott Turner,

1063
00:53:22,920 --> 00:53:24,680
Speaker 1: he's real keen to get over there next year. So

1064
00:53:24,760 --> 00:53:28,799
Speaker 1: it's yeah, it's good. It's yeah, I'm not quite told

1065
00:53:28,800 --> 00:53:33,080
Speaker 1: the wife were going yet, yeah, or asked yet? But yeah,

1066
00:53:33,120 --> 00:53:35,000
Speaker 1: hopefully we can get back for another weekend and we

1067
00:53:35,160 --> 00:53:36,560
Speaker 1: just fly and fly out for a week.

1068
00:53:36,840 --> 00:53:38,839
Speaker 2: You know, the role. It's easy. It's a big for

1069
00:53:38,840 --> 00:53:40,880
Speaker 2: forgiveness than it is to ask for permission.

1070
00:53:41,000 --> 00:53:44,160
Speaker 1: So yeah, that's exactly right. Yeah, no, dead all right,

1071
00:53:44,280 --> 00:53:47,560
Speaker 1: but no, it's great. I've actually I never thought I

1072
00:53:47,560 --> 00:53:51,200
Speaker 1: would like the sea and just a state. I definitely

1073
00:53:51,239 --> 00:53:53,960
Speaker 1: I'm not an ancillary fan. It's just I'm not quite

1074
00:53:54,080 --> 00:53:58,520
Speaker 1: artistic enough for it. And when I see some creations

1075
00:53:58,800 --> 00:54:01,880
Speaker 1: like when you speak the hell Wiggins and Charlotte and

1076
00:54:01,880 --> 00:54:04,719
Speaker 1: these guys, and they're just they're artists, you know, they

1077
00:54:04,800 --> 00:54:08,400
Speaker 1: really are. It's unbelievable. And the Steak. The one thing

1078
00:54:08,400 --> 00:54:10,040
Speaker 1: I do like about the Steak is just you, no

1079
00:54:10,080 --> 00:54:12,040
Speaker 1: one else. You've got no one else to blame. It's

1080
00:54:12,520 --> 00:54:15,800
Speaker 1: you've got you know, hand in times, it's it's there's

1081
00:54:15,920 --> 00:54:19,919
Speaker 1: no it's just just on your own, really, and it's

1082
00:54:20,840 --> 00:54:22,680
Speaker 1: it's a good thing. One thing I don't probably like

1083
00:54:22,719 --> 00:54:26,120
Speaker 1: about the Steak is you don't see what you've done wrong. Yeah,

1084
00:54:26,200 --> 00:54:28,680
Speaker 1: and that's one thing. It's it's very hard, and that

1085
00:54:28,760 --> 00:54:32,040
Speaker 1: starts to play about of tricks on your mind. You know,

1086
00:54:32,200 --> 00:54:33,440
Speaker 1: is it overdone, underdone?

1087
00:54:33,440 --> 00:54:36,480
Speaker 2: You don't really know, yeah, because it's not even like

1088
00:54:36,520 --> 00:54:38,759
Speaker 2: an NZB because at least an NZBI you might have

1089
00:54:38,880 --> 00:54:40,960
Speaker 2: you know, you've got other bits of chicken you can try,

1090
00:54:41,080 --> 00:54:43,239
Speaker 2: or you've sliced into the brisket, so you kind of

1091
00:54:43,280 --> 00:54:44,680
Speaker 2: know before you.

1092
00:54:47,160 --> 00:54:51,000
Speaker 1: All right, yeah, yeah, so it does kind of play

1093
00:54:51,080 --> 00:54:54,799
Speaker 1: tricks with you. But yeah, it's it's great and you

1094
00:54:54,880 --> 00:54:57,600
Speaker 1: just want to keep perfecting things. So but now I've

1095
00:54:57,600 --> 00:54:59,799
Speaker 1: really enjoyed the see this year, just traveling around, it's

1096
00:54:59,800 --> 00:55:02,200
Speaker 1: been really good bunch that we've kind of competed with

1097
00:55:02,239 --> 00:55:05,759
Speaker 1: the most, probably every fortnight kind of things. So and yeah,

1098
00:55:05,800 --> 00:55:07,360
Speaker 1: it's got quite tight at the top, so it's probably

1099
00:55:07,360 --> 00:55:09,000
Speaker 1: gonna come down to kind of we're never going to

1100
00:55:09,080 --> 00:55:10,120
Speaker 1: catch the master Troy.

1101
00:55:10,239 --> 00:55:12,200
Speaker 2: You know, he's a race for a second. That's a

1102
00:55:12,239 --> 00:55:13,400
Speaker 2: race for a second, mate.

1103
00:55:13,640 --> 00:55:16,640
Speaker 1: Yeah, that's right. So it's all coming under christ. See.

1104
00:55:16,640 --> 00:55:20,480
Speaker 1: But yeah, it's great, it's it's really good fun. See.

1105
00:55:20,680 --> 00:55:24,200
Speaker 2: Well, I'm super keen to scratch the surface a little

1106
00:55:24,200 --> 00:55:25,880
Speaker 2: bit more and give you a little bit more of

1107
00:55:25,920 --> 00:55:28,920
Speaker 2: a personal prod here. But before we do that, let's

1108
00:55:29,200 --> 00:55:34,399
Speaker 2: prod some more ads into your good ear holes. All right,

1109
00:55:34,520 --> 00:55:36,120
Speaker 2: I think it's time it's time that we get a

1110
00:55:36,160 --> 00:55:41,920
Speaker 2: little personal here, Scotty. It's time to really, yeah, unearthed

1111
00:55:42,160 --> 00:55:44,880
Speaker 2: some of those secrets that are lurking down there in

1112
00:55:44,960 --> 00:55:48,400
Speaker 2: the old in the old Canoaken farm. Let's kick it

1113
00:55:48,440 --> 00:55:50,600
Speaker 2: off with let's do the quick fires, and let's kick

1114
00:55:50,600 --> 00:55:54,280
Speaker 2: it off with what's the strangest thing you've ever eaten?

1115
00:55:54,719 --> 00:55:57,359
Speaker 2: And you're not allowed to say, hagis because yeah, that's

1116
00:55:57,400 --> 00:55:58,759
Speaker 2: an easy one for you.

1117
00:55:58,920 --> 00:56:02,040
Speaker 1: Yeah, yeah, that's a lot of people would think that's strange,

1118
00:56:02,040 --> 00:56:06,080
Speaker 1: but I just think that's probably normal. Yeah. I can

1119
00:56:06,120 --> 00:56:09,560
Speaker 1: remember when I was young, I were on holiday and

1120
00:56:09,600 --> 00:56:13,920
Speaker 1: where we were in France, and they're very big eaters

1121
00:56:13,920 --> 00:56:16,279
Speaker 1: of horse there, and we tried a bit of horse here.

1122
00:56:16,360 --> 00:56:20,400
Speaker 1: That's probably the the weirdest thing. Did you like it?

1123
00:56:20,880 --> 00:56:25,360
Speaker 1: I can't remember, but I can just remember not enjoying

1124
00:56:25,480 --> 00:56:27,160
Speaker 1: having to eat it. I don't know if I liked

1125
00:56:27,160 --> 00:56:27,480
Speaker 1: it or not.

1126
00:56:27,520 --> 00:56:29,120
Speaker 2: So you knew it was horse.

1127
00:56:29,440 --> 00:56:31,640
Speaker 1: Yeah, yeah, yeah. My dad told me afterwards, and I

1128
00:56:31,680 --> 00:56:32,880
Speaker 1: was yeah.

1129
00:56:32,560 --> 00:56:34,520
Speaker 2: But you didn't know when you were eating it though.

1130
00:56:34,760 --> 00:56:36,120
Speaker 1: Nope, I had no idea.

1131
00:56:36,360 --> 00:56:40,200
Speaker 2: Yeah, yeah, yeah, it would be a bit harsh for

1132
00:56:40,280 --> 00:56:42,680
Speaker 2: a kid to tell them that, literally, this is dobbin

1133
00:56:43,160 --> 00:56:47,319
Speaker 2: on your plate right after I can kind of get it.

1134
00:56:47,360 --> 00:56:52,120
Speaker 2: But you know, well horses, yeah it is. It is

1135
00:56:52,160 --> 00:56:55,759
Speaker 2: pretty specific the French. Do you love a bit of Chevalier?

1136
00:56:57,920 --> 00:57:01,719
Speaker 1: But yeah, I've never had it again since, so yeah,

1137
00:57:01,800 --> 00:57:02,719
Speaker 1: we'll just leave it there.

1138
00:57:02,800 --> 00:57:05,239
Speaker 2: There we go now as barbecue folk, we do like

1139
00:57:05,280 --> 00:57:08,719
Speaker 2: a bit of music usually when we barbecue. But what

1140
00:57:08,960 --> 00:57:13,240
Speaker 2: is one album? What's the album that you would choose

1141
00:57:13,320 --> 00:57:16,040
Speaker 2: if you can only listen to one album for the

1142
00:57:16,080 --> 00:57:17,000
Speaker 2: rest of your life.

1143
00:57:17,720 --> 00:57:21,120
Speaker 1: Ah, jeez. To be honest, I will listen to all music,

1144
00:57:21,160 --> 00:57:24,160
Speaker 1: like I will listen to anything from pop country. I

1145
00:57:24,200 --> 00:57:28,240
Speaker 1: love country music, but I love rock or anything. To

1146
00:57:28,280 --> 00:57:30,720
Speaker 1: be honest, one album I've loved listening to I've listened

1147
00:57:30,720 --> 00:57:32,880
Speaker 1: to the last year as probably Zach Brian has become

1148
00:57:32,920 --> 00:57:35,240
Speaker 1: quite a big thing. But Zach Brian self told Zach

1149
00:57:35,280 --> 00:57:36,280
Speaker 1: Brian album.

1150
00:57:36,400 --> 00:57:38,520
Speaker 2: Is that the one with something in the Orange on it?

1151
00:57:39,000 --> 00:57:40,120
Speaker 1: Yeah, that's one of the songs.

1152
00:57:40,160 --> 00:57:42,280
Speaker 2: And I love that album as well. It's a great album.

1153
00:57:43,000 --> 00:57:45,440
Speaker 1: It is a great album, and I could listen to

1154
00:57:45,480 --> 00:57:47,760
Speaker 1: that like I listened to that today and two days

1155
00:57:47,800 --> 00:57:49,520
Speaker 1: later I could listen to you and I wouldn't skip

1156
00:57:49,520 --> 00:57:51,400
Speaker 1: a song minute, you know, you just let them run through.

1157
00:57:51,520 --> 00:57:54,160
Speaker 1: Yeah it is, but yeah, I like any music, to

1158
00:57:54,160 --> 00:57:54,479
Speaker 1: be honest.

1159
00:57:54,480 --> 00:57:56,000
Speaker 2: I'm with you on that one. I'm a big fan

1160
00:57:56,040 --> 00:57:58,240
Speaker 2: of that album. And Zach Bryan I've discovered him in

1161
00:57:58,280 --> 00:57:59,840
Speaker 2: the last twelve months as well.

1162
00:57:59,800 --> 00:58:02,720
Speaker 1: So it's very good.

1163
00:58:03,000 --> 00:58:04,920
Speaker 2: Right, here's something that we've all got as well. What

1164
00:58:05,680 --> 00:58:11,840
Speaker 2: was your most useless barbecue purchase? Without saying pulled Pope

1165
00:58:11,840 --> 00:58:16,080
Speaker 2: Bear clothes? Yeah, yeah, that was too obvious.

1166
00:58:17,280 --> 00:58:23,280
Speaker 1: It's I guess there's probably not one. It's probably I'm

1167
00:58:23,320 --> 00:58:26,000
Speaker 1: just a real sucker for buying stuff off like Team

1168
00:58:26,040 --> 00:58:29,040
Speaker 1: You or Wish. And when I get a lot of

1169
00:58:29,080 --> 00:58:31,880
Speaker 1: these things, I'm like, oh, yep, that's perfect. Like, yeah,

1170
00:58:31,920 --> 00:58:34,720
Speaker 1: there's a fifty seven centime of grill Gray and I

1171
00:58:34,800 --> 00:58:36,720
Speaker 1: get it and it looks like it should be something,

1172
00:58:36,960 --> 00:58:39,800
Speaker 1: and like a kid's clay kitchen kind of thing, you know,

1173
00:58:39,840 --> 00:58:42,440
Speaker 1: it comes back and it's three inches big, and like,

1174
00:58:42,480 --> 00:58:44,120
Speaker 1: oh god, that was a waste of I don't know,

1175
00:58:44,160 --> 00:58:47,320
Speaker 1: forty five cents or whatever it was. But yeah, there's

1176
00:58:47,760 --> 00:58:49,720
Speaker 1: a bit of a sucker for Team You're thinking these

1177
00:58:49,760 --> 00:58:52,760
Speaker 1: things are going to be good. And they're not. And

1178
00:58:53,040 --> 00:58:55,200
Speaker 1: the one, one of the last one I got was

1179
00:58:55,240 --> 00:58:58,280
Speaker 1: fat Separators. I've gone through a broke fat Separator said oh,

1180
00:58:58,400 --> 00:59:00,800
Speaker 1: these ones are the exact team you. I'll buy three

1181
00:59:00,800 --> 00:59:03,920
Speaker 1: of them for and as soon as I poured anything

1182
00:59:03,920 --> 00:59:06,560
Speaker 1: hot and them, they just cracked and exploded and whilst

1183
00:59:06,600 --> 00:59:09,040
Speaker 1: every then I was like, right, well, that's why we'll

1184
00:59:09,040 --> 00:59:09,880
Speaker 1: go back to the good ones.

1185
00:59:09,960 --> 00:59:13,200
Speaker 2: They're hitt and miss. I've got some from whether it's

1186
00:59:13,240 --> 00:59:15,880
Speaker 2: Ali Express or Timu, and they've been really good. But

1187
00:59:16,160 --> 00:59:19,160
Speaker 2: you can't choose the super cheap ones because otherwise you do.

1188
00:59:19,640 --> 00:59:20,360
Speaker 1: That's right, Yep.

1189
00:59:20,480 --> 00:59:22,360
Speaker 2: There is a little bit of truth to you get

1190
00:59:22,360 --> 00:59:23,160
Speaker 2: what you pay for.

1191
00:59:24,040 --> 00:59:26,360
Speaker 1: Yeah, but definitely as there was one hundred percent yep.

1192
00:59:26,480 --> 00:59:28,800
Speaker 1: And the original one we got from Rumm and Q

1193
00:59:28,920 --> 00:59:31,320
Speaker 1: and it lasted for sweat Lastly forever and it got

1194
00:59:31,320 --> 00:59:33,919
Speaker 1: an absolute haiden and I think it actually got run

1195
00:59:33,960 --> 00:59:35,960
Speaker 1: over at the end killed it and it really did

1196
00:59:36,040 --> 00:59:39,360
Speaker 1: kill it. So yeah, that could be on them centers

1197
00:59:39,400 --> 00:59:40,560
Speaker 1: less for this year. Yeah.

1198
00:59:40,600 --> 00:59:42,240
Speaker 2: I last got. The last thing I got off Timo

1199
00:59:42,320 --> 00:59:45,680
Speaker 2: for barbecue was a set of I didn't actually realize

1200
00:59:45,680 --> 00:59:47,360
Speaker 2: there was ten of them in the pack at first

1201
00:59:47,760 --> 00:59:49,360
Speaker 2: when I bought it. I thought it was a single

1202
00:59:49,360 --> 00:59:53,480
Speaker 2: one like circular like a tray for chicken, but like

1203
00:59:53,880 --> 00:59:57,640
Speaker 2: a wire grill like so like your wire rack, but

1204
00:59:57,800 --> 00:59:59,680
Speaker 2: circular one. And I was like, great, I'm going to

1205
00:59:59,720 --> 01:00:01,600
Speaker 2: get there. It's about the size that I needed for

1206
01:00:01,640 --> 01:00:05,080
Speaker 2: the pit. Bowed fitting perfectly and it turned up and

1207
01:00:05,120 --> 01:00:07,680
Speaker 2: I was like, yeah, great, size was all good. And

1208
01:00:07,720 --> 01:00:09,919
Speaker 2: then when I picked it up and used it once,

1209
01:00:10,040 --> 01:00:12,800
Speaker 2: I realized that these were pretty much like one off

1210
01:00:12,920 --> 01:00:16,040
Speaker 2: use things because it just walked the thing and I

1211
01:00:16,040 --> 01:00:18,240
Speaker 2: was like, so, I guess this is one cook and

1212
01:00:18,280 --> 01:00:19,840
Speaker 2: it's done. So that's why I got pack.

1213
01:00:19,680 --> 01:00:23,640
Speaker 1: Of in Yeah. Yeah, they're like those barbecue sets used

1214
01:00:23,680 --> 01:00:25,480
Speaker 1: to get given at Christmas time. You know. They had

1215
01:00:25,520 --> 01:00:27,760
Speaker 1: a big set of long tongs and them and they

1216
01:00:27,760 --> 01:00:31,440
Speaker 1: would have a scraping brush and I'd like three or

1217
01:00:31,480 --> 01:00:33,360
Speaker 1: four of these sets and I'd use one thing out

1218
01:00:33,360 --> 01:00:36,000
Speaker 1: of them and not use the race. Like but now

1219
01:00:36,120 --> 01:00:37,960
Speaker 1: you run quite a lot of barbecue pats. You kind

1220
01:00:37,960 --> 01:00:39,320
Speaker 1: of find a bit of use for a lot of

1221
01:00:39,320 --> 01:00:40,880
Speaker 1: your stuff, you know, even if you've just used it

1222
01:00:40,920 --> 01:00:43,040
Speaker 1: once and throw it away, Like the little yellow sweet

1223
01:00:43,120 --> 01:00:46,440
Speaker 1: corn skews you get for holding a corn job. That's

1224
01:00:46,520 --> 01:00:51,320
Speaker 1: not my jack card for for steaks, now, you know. Yeah,

1225
01:00:51,440 --> 01:00:53,000
Speaker 1: so you find use in the rhythm.

1226
01:00:53,600 --> 01:00:59,400
Speaker 2: Now, what is your guilty pleasure? What do you not

1227
01:00:59,520 --> 01:01:01,520
Speaker 2: want us to know that you love?

1228
01:01:02,920 --> 01:01:07,240
Speaker 1: There's probably a few Guildy pleasures as probably one of

1229
01:01:07,240 --> 01:01:16,840
Speaker 1: the most team us. Yeah, yeah, yeah, that's right. Uh,

1230
01:01:17,120 --> 01:01:21,840
Speaker 1: Gildy pleasures. I'd say I'm an absolutely sucker for loving

1231
01:01:23,280 --> 01:01:26,720
Speaker 1: a bottle of Woodstock rt D.

1232
01:01:27,600 --> 01:01:30,600
Speaker 2: They're dirty, that is, Yeah.

1233
01:01:30,800 --> 01:01:33,720
Speaker 1: It is pretty dirty like it. Yeah, I love being

1234
01:01:33,960 --> 01:01:35,880
Speaker 1: and you know i'd love being like that, But I'm

1235
01:01:35,960 --> 01:01:38,720
Speaker 1: absolutely sucker for a Woodstock RTD. I just don't know.

1236
01:01:38,720 --> 01:01:39,280
Speaker 1: I just love that.

1237
01:01:40,640 --> 01:01:42,920
Speaker 2: Can you still get when they first came out, they

1238
01:01:42,960 --> 01:01:45,040
Speaker 2: came out in two variants. There was like the five

1239
01:01:45,120 --> 01:01:47,920
Speaker 2: percenter and then they had like a seven or eight percenter?

1240
01:01:48,520 --> 01:01:52,960
Speaker 1: Yeah, they still get. I'm not sure I banned myself

1241
01:01:52,960 --> 01:01:54,920
Speaker 1: from them because they used to make me wild. So yeah,

1242
01:01:54,920 --> 01:01:56,480
Speaker 1: I'm just I just stick on the five percent.

1243
01:01:56,600 --> 01:02:00,280
Speaker 2: Yeah, I think I think they may have been officially banned. Yeah.

1244
01:02:02,120 --> 01:02:04,760
Speaker 1: Yeah, but now that's that's definitely I am. That's definitely

1245
01:02:04,760 --> 01:02:05,960
Speaker 1: a guilty pleasure of mine.

1246
01:02:06,040 --> 01:02:07,640
Speaker 2: That's a goody, that is a goodie. That is what

1247
01:02:07,680 --> 01:02:10,080
Speaker 2: a guilty pleasure should be. You're slightly embarrassed by it

1248
01:02:10,120 --> 01:02:13,920
Speaker 2: but you can't give, but still delicious. Exactly, Now, what

1249
01:02:14,240 --> 01:02:15,240
Speaker 2: keeps you saying?

1250
01:02:17,520 --> 01:02:23,920
Speaker 1: Kids saying? I guess there's probably combination of three. Barbecue

1251
01:02:23,960 --> 01:02:26,560
Speaker 1: definitely keeps me saying. I've got quite a busy day job,

1252
01:02:27,600 --> 01:02:30,200
Speaker 1: got a dairy form and a lot of staff and

1253
01:02:30,200 --> 01:02:32,920
Speaker 1: things like that, and it's it's daily busy in the

1254
01:02:32,960 --> 01:02:36,360
Speaker 1: day to day, so it's always good to go back

1255
01:02:36,400 --> 01:02:38,880
Speaker 1: and do something different, so say like careing or competition,

1256
01:02:39,000 --> 01:02:41,840
Speaker 1: just to kind of walk away from you know, all

1257
01:02:41,960 --> 01:02:46,280
Speaker 1: those things to get barbecue. And then I guess family

1258
01:02:46,320 --> 01:02:49,880
Speaker 1: as well. Got a young son and my wife and

1259
01:02:50,680 --> 01:02:53,640
Speaker 1: kind on the way, So I guess a combination between

1260
01:02:53,680 --> 01:02:55,400
Speaker 1: all three. If you can mix all three of those

1261
01:02:55,440 --> 01:02:59,000
Speaker 1: into one week, then it's a great week. So yeah,

1262
01:02:59,120 --> 01:03:02,360
Speaker 1: just trying to get that mix and match, right.

1263
01:03:02,400 --> 01:03:06,640
Speaker 2: Really, there we go, you know, barbecue, work, family, Yep.

1264
01:03:06,520 --> 01:03:09,360
Speaker 1: That's exactly right, not not necessarily in that.

1265
01:03:11,280 --> 01:03:14,360
Speaker 2: Yeah, well, mate, we've we've loved chatting to you tonight.

1266
01:03:14,760 --> 01:03:18,919
Speaker 2: Where can people catch up online? Where can they where

1267
01:03:18,920 --> 01:03:21,720
Speaker 2: can they find your pies? Outside of what we talked

1268
01:03:21,760 --> 01:03:23,360
Speaker 2: about earlier, Like how do.

1269
01:03:25,240 --> 01:03:29,640
Speaker 1: Yees, Smoky Fish Barbecue and we're on Facebook and Instagram.

1270
01:03:29,680 --> 01:03:31,880
Speaker 1: I'm not the best of the social media side of things,

1271
01:03:31,960 --> 01:03:34,320
Speaker 1: and I might sucker at the competitions and stuff. I'm

1272
01:03:34,440 --> 01:03:38,240
Speaker 1: terrible at taking photos and doing things and it's just

1273
01:03:38,280 --> 01:03:44,520
Speaker 1: not my biggest talent. But yeah, and South Island, Yeah,

1274
01:03:44,560 --> 01:03:46,919
Speaker 1: there's we've got pies and then christ Church and you'll

1275
01:03:46,920 --> 01:03:50,000
Speaker 1: be able to find that on the website and hopefully

1276
01:03:50,480 --> 01:03:52,360
Speaker 1: next year there'll be in a few places up in

1277
01:03:52,360 --> 01:03:55,320
Speaker 1: the North Island. I've swopped a few guys up there

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01:03:55,440 --> 01:03:57,640
Speaker 1: and there's quite a few guys came to stock them.

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01:03:57,880 --> 01:04:00,080
Speaker 1: So I'm the biggest thing that's killer just now with

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01:04:00,120 --> 01:04:02,640
Speaker 1: the shipping and shipp and just of course unless you're

1281
01:04:02,640 --> 01:04:06,960
Speaker 1: shipping a power it's cost a fortune. So yeah, but

1282
01:04:07,200 --> 01:04:09,880
Speaker 1: hopefully maybe it'll get some up there and the new

1283
01:04:09,960 --> 01:04:12,960
Speaker 1: year and have a few in the North Island.

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01:04:13,280 --> 01:04:16,160
Speaker 2: Well, thank you for making time out of an obviously

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01:04:16,200 --> 01:04:18,680
Speaker 2: busy schedule to come talk with us. I've really enjoyed

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01:04:18,680 --> 01:04:21,760
Speaker 2: it and we hope you have and so thanks so

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01:04:21,880 --> 01:04:24,920
Speaker 2: much for joining us on Barbecue Base. Guys, that is

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01:04:25,120 --> 01:04:28,080
Speaker 2: it for another episode of Barbecue Base. Thank you for

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01:04:28,120 --> 01:04:30,480
Speaker 2: stopping by and lending us your ears. Okay, you know

1290
01:04:30,520 --> 01:04:33,840
Speaker 2: the drill. Hit that subscribe button wherever you're listening to

1291
01:04:33,920 --> 01:04:36,520
Speaker 2: this show right now, never miss an episode. And if

1292
01:04:36,520 --> 01:04:40,240
Speaker 2: you're following socials, then thank you. If you're not, it's

1293
01:04:40,320 --> 01:04:43,760
Speaker 2: Barbecue based and Z on Facebook and just Barbecue Base

1294
01:04:43,840 --> 01:04:46,360
Speaker 2: on Insta. If you want to keep up with NOL,

1295
01:04:46,720 --> 01:04:50,560
Speaker 2: he's Meet Mafia Collective on every social platform known to man,

1296
01:04:51,080 --> 01:04:54,520
Speaker 2: and you can get behind those meaty curtains at Meetmafia

1297
01:04:54,600 --> 01:04:58,360
Speaker 2: Collective dot com. Delve into the murky depths of that

1298
01:04:58,560 --> 01:05:03,320
Speaker 2: brain of his by paying us small monthly sum and

1299
01:05:03,400 --> 01:05:05,080
Speaker 2: to keep up with me on social media, it's Bird

1300
01:05:05,160 --> 01:05:08,919
Speaker 2: Beginnings Barbecue on Facebook and install. So come on back

1301
01:05:09,000 --> 01:05:11,760
Speaker 2: next time when we'll have more great barbecue chap, tips,

1302
01:05:11,840 --> 01:05:15,880
Speaker 2: tricks and guests on Barbecue bas