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Speaker 1: Let's trust here from Smoky Teas and you're tuned into

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Speaker 1: Barbecue Based.

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Speaker 2: Hello, and welcome back to Barbecue Based, 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 I'm Alex Lawson, captain of the Illustrious Beginnings Barbecue team,

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

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Speaker 2: co host. Now, did you know that the ancient Britons

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Speaker 2: used to regard the chicken as a pet and wouldn't

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Speaker 2: eat the meat or eggs? Well that the reason we

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Speaker 2: have beef and pork not just cow and pig meat

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Speaker 2: is due to the Normans and then conquering the UK

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Speaker 2: and speaking French while the peasants spoke English. Well, I'm

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Speaker 2: pretty sure my co host knows that, because he knows

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Speaker 2: most things about meat. It's the Count nol de Boeuf

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Speaker 2: porte monsieur, or just the Savior of the barbecue. Yes,

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Speaker 2: it's barbecue Jesus himself. No, Noel, how's it going?

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Speaker 3: I'm very well, thank you, Matt. I quite like patisso

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Speaker 3: or cease as well.

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Speaker 2: Ah, the little sausage, I mean, I guess you hear

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Speaker 2: that a lot, right, So it's not what you do

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Speaker 2: it how's it going. Yeah good, I'm good, Yeah good.

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Speaker 2: It's you know, we're we're we're trucking along. If I

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Speaker 2: look out the little window that's next got blue skies winter,

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Speaker 2: which is a bit of a direct opposite to our

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Speaker 2: guests for this week, who was sitting in about one

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Speaker 2: hundred degrees weather when we caught up with him, which

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Speaker 2: we'll talk about in a little moment, shall we. But

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Speaker 2: first I must remember to tell you that this episode

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Speaker 2: of Barbecue Base is brought to you by the legendary

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Speaker 2: New Zealanders at Jack Daniels iHeartRadio, Rum and Q, Hunting

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

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Speaker 2: their wares, listen to their shows, visit their stores, and

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Speaker 2: do everything to support everyone who supports us. And we've

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Speaker 2: mentioned our guests just there. We didn't tell you who

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Speaker 2: it was, though, did we.

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Speaker 4: But we are.

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Speaker 2: Catching up with a bit of a legend on the

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Speaker 2: US barbecue scene.

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Speaker 1: He's just been.

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Speaker 2: Down in Ossie recently as well. I mean, he's one

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Speaker 2: of the most well known Texas cooks out there. This

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Speaker 2: week we're catching up with none other than mister Bill

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Speaker 2: Purvis of Chicken Fried Barbecue. Stay tuned for that one

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Speaker 2: because there's not much that guy doesn't know, and it

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Speaker 2: was a great chat. So and as I say, he

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Speaker 2: was in about one hundred and one hundred and ten

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Speaker 2: degree weather while we were I was sitting here and freezing,

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Speaker 2: freezing Auckland.

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Speaker 3: And for those that operate in Celsius when it comes

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Speaker 3: to weather, that's about thirty eight degrees celsius.

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Speaker 2: Yeah, pretty hot, pretty hot, and in what he was

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Speaker 2: in like a corrugated iron shed with no air.

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Speaker 4: Conditioning on really oh my lord.

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Speaker 2: Or I think it was on very low because he

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Speaker 2: didn't want the noise. So he and Phil Breeden launched

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Speaker 2: the sugan Fried podcast I think the beginning of this

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Speaker 2: year or last year, which is a really good listener

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Speaker 2: as well. So it's very chaotic. They record it live

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Speaker 2: and there's numerous drinks drunk during their programs, so it

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Speaker 2: gets a bit wild, but it's good fun. It's on

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Speaker 2: YouTube as well if you watch it. So but yeah,

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Speaker 2: we're being joined by him. But before we get to

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Speaker 2: all of that, no, what's been hitting your grills?

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Speaker 3: Most notable cook was actually on Monday in that ridiculously

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Speaker 3: rubbish weather. I don't if you remember, but it was

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Speaker 3: pissing down of rain, huge wind, No mate, it was.

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Speaker 3: It was a really cool cook So I actually had

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Speaker 3: my team over, So first time I had my team

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Speaker 3: over to the house and from work that is my

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Speaker 3: day job, and gave him the full experience. So brisket,

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Speaker 3: pork butt, chicken wings, we did what else did we do?

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Speaker 3: Pork ribs, and we did some steak, We did some sourdoughs,

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Speaker 3: did a brisket and sorry not brisket, cheese jlipino and

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Speaker 3: a nice olive sourdough and look, yeah, I mean a

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Speaker 3: couple of them haven't eaten barbecue before, so it was

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Speaker 3: a real eye opener for them and always fun to

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Speaker 3: watch people that haven't had it, you know. But yeah,

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Speaker 3: really lovely cooks, actually very very happy. The other thing

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Speaker 3: I did was the porketto which we'll come back to later,

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Speaker 3: but that was absolutely banging.

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Speaker 4: First one.

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Speaker 3: I tied myself, so that was great. So yeah, no good,

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Speaker 3: lots of good cooking this week, how about yourself.

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Speaker 2: So obviously in between the last one and this one,

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Speaker 2: we had the Taranaki comp down at King of the

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Speaker 2: Mountain there, so a lot of comp stuff and then

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Speaker 2: to be honest, you know, because everything is in the trailer,

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Speaker 2: and I was doing a lot of other stuff. I

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Speaker 2: haven't done much apart from that, but I did want

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Speaker 2: to just talk for a moment about one of my

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Speaker 2: favorite things right now, which is from a friend of

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Speaker 2: the show, which is the if you haven't if you're

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Speaker 2: in Auckland and you haven't gone over to Mapari Meats

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Speaker 2: and got their chicken schnitzel, then you need to sort yourself,

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Speaker 2: sort your lives out, and go over there and get

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Speaker 2: some of the chicken schnitzel or the beef schnitzel. But

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Speaker 2: the chicken is my personal favorite.

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Speaker 3: It's very very good.

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Speaker 1: It is the best.

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Speaker 2: Chicken snitchel in town. I reckon, and I'll pretty much

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Speaker 2: stand behind that.

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Speaker 4: I reckon. It's definitely there, So they're beef snatshaw.

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Speaker 3: I was in there. I think they used top side

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Speaker 3: for that from memory, but I was in there once

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Speaker 3: when they were actually making it and they were slicing

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Speaker 3: the top side, which was a grand reserve grass fed

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Speaker 3: I've never seen marbling like it on the top side,

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Speaker 3: and they were using that for schnitzel.

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Speaker 4: I mean, it looked like some of the.

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Speaker 3: Best wagu and it was going into their snitchel. So

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Speaker 3: I actually took four away with me for the family

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Speaker 3: and mate, they were absolutely brilliant. You know, no gristle,

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Speaker 3: no nothing, really clean meat.

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Speaker 1: It was just beautiful.

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Speaker 2: I like the beef, but the chicken is just like

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Speaker 2: three of those chicken snitzeles feed our family of four.

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Speaker 2: And bear in mind that I have a sixteen and

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Speaker 2: a half year old son who literally would eat four

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Speaker 2: people's dinners if he was allowed.

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Speaker 3: So yeah, they're big, hefty chicken snitchells.

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Speaker 4: They're really good.

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Speaker 2: So and then the seasoning they have in there, I

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Speaker 2: believe I do know what some of the things are.

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Speaker 2: I'm not going to tell you because secrets of the

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Speaker 2: trade for them. But it's the best crumb you can

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Speaker 2: get in. So get along and do that because support

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Speaker 2: those guys, because they did support us as well. And

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Speaker 2: you know, you'll always have a good chat with Jeff

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Speaker 2: while you're in there. You man loves her talk.

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Speaker 3: One other thing to plug on their product front was

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Speaker 3: we actually grabbed Jeff was kind enough to just throw

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Speaker 3: a handful of sausages our way and it was the

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Speaker 3: chicken satay.

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Speaker 2: Okay, if you've had those ones, No, I haven't had

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Speaker 2: the chicken sate. I've had the chicken carbonara.

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Speaker 1: Yeah.

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Speaker 3: Oh they're fabulous as well. But yeah, the sata not

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Speaker 3: really what you would associate with a sausage, A little

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Speaker 3: bit skeptical, but we cooked those up and mate, they

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Speaker 3: were epic. So yeah, another little weird, slightly slightly off

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Speaker 3: the off the wall thing to try.

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Speaker 2: I actually have some of their sausages for dinner tonight

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Speaker 2: and we have the I think it's beef and parrot dog,

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Speaker 2: so parrot dog beer, beef and beer sausage. Sure, that's

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Speaker 2: what it is. Kind of its beef for pork. I

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Speaker 2: think it's beef. But I've got some of those. Look

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Speaker 2: forward to that a little bit later. Now it's time

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

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Speaker 2: make sure lovely sponsors are getting them money's worth.

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Speaker 5: Rum and cues, meat rubs and Pitmaster sauces have been

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Speaker 5: making waves in the Australasian barbecue competition circuit and now

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Speaker 5: the entire range of award winning flavors is available to you.

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Speaker 5: Call up your mates, grab your favorite cuts and have

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Speaker 5: the backyard barbecue of legends. Pork ribs, fried chicken, lambrecks.

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Speaker 5: They all taste better with rum and Cue. Check out

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Speaker 5: Rum and Cues full range of rubs, sauces and seasonings

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Speaker 5: plus knockout recipes at rumenqueue dot com.

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Speaker 2: All Right, news time, a little bit to catch up

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Speaker 2: on from the competition world. Obviously we had the Primo

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Speaker 2: King of the Mountain down in New Plymouth, Taranaki recently

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Speaker 2: and there was quite a bit of stuff that happened

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Speaker 2: down there. Obviously we had the Friday Night just a

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Speaker 2: little thing. Obviously we did have Craig in a few

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Speaker 2: shows ago. The promoter and I did joke with him

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Speaker 2: that his was the worst weather of every competition every

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Speaker 2: single year, and it was glorious, like it was fantastic weather.

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Speaker 2: So world on Craig for wrangling the weather gods to

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Speaker 2: provide me with a sunny weekend in New Plymouth, probably

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Speaker 2: the first time I've ever had that, So thank you.

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Speaker 2: I appreciated that. But we had double steak on the

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Speaker 2: Friday night, a bit of a South Island clean sweep

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Speaker 2: to be honest. Steak A taken out by Ash Hoffatcher

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Speaker 2: World unto you one of the best steak cooks in

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Speaker 2: the country. Steak b taken out by Luke McGoldrick world

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Speaker 2: unto you as well, and he I think then was

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Speaker 2: cooking with smoky barb with smoky fish barbecue for the

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Speaker 2: rest of the for the weekend, mister Scott Knoachan, who

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Speaker 2: has an unintelligible accent, being a proud Scottish man, stood

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Speaker 2: about one word in three from him, but well down

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Speaker 2: to the South Island boys for coming up and whooping

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Speaker 2: some ass up here. And then we kicked off Saturday

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Speaker 2: morning with the kids queue, which was Burger's, so I'll

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Speaker 2: just do the top three for that. I think, well done.

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Speaker 2: Third place, Finley Brunswick, you know that out the great family,

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Speaker 2: they did very well. Second place Phoebe Lawson pleased that

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Speaker 2: Fobes getting her second place for her Indian chicken burger

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Speaker 2: to you, very nice and first place, Liam Brunswick, so

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Speaker 2: a bit of a Brunswick sandwich there, but well done

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Speaker 2: to you. He won by three clear points, so he

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Speaker 2: obviously did something very very correct and very special for

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Speaker 2: her to please the judges so much. So well done

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Speaker 2: to you, Liam. And I'm sure we'll see those guys

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Speaker 2: in the kids series and hopefully more and more kids

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Speaker 2: start doing these, because that is going to be a

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Speaker 2: sanctioned event that runs this year and hopefully into next year,

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Speaker 2: and it's very well supported by sponsors, and we thank

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Speaker 2: them very much for that supports. It's great to see

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Speaker 2: the kids getting into it, into the n ZBA Chicken.

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Speaker 2: That man Troy Bilbro cannot be kept down, can he rendered?

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Speaker 2: Picked up chicken? Well done, first place there ribs. Good

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Speaker 2: friends Rum and Ce popped up with their ribs and

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Speaker 2: took out first place for that one pork was taken

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Speaker 2: out by Barbecue Varna, so well on said and Brett,

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Speaker 2: that was an excellent effort from you guys and brisket.

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Speaker 2: We actually had a dead heat tie between the mistress

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Speaker 2: of meat, who's Heather, who used to be part of

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Speaker 2: the Gomere Girls and the cook Cartel, and.

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Speaker 1: You know, very very.

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Speaker 2: What's the word I'm looking for, chivalrous by the cook

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Speaker 2: cartel guys who said to Heather, how you take the trophy?

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Speaker 2: You take the first place will take and that's okay,

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Speaker 2: no need for a coin flip or anything like that.

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Speaker 2: So well done to those guys. But they both I

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Speaker 2: think they were both perfect scores and their scores couldn't

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Speaker 2: be separated in discards either, so equal first place, but

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Speaker 2: the Cook Boys doing a very chivalrous act to let

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Speaker 2: have to take her first her first winn as mistress

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Speaker 2: meets World unto you as well, and then the Overalls

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Speaker 2: rendered popped up as RGC. He seems to be the

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Speaker 2: bridesmaid this year to a lot of things obviously with

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Speaker 2: the double RGC over and Aussie recently and GC the

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Speaker 2: Cook Cartel defending their win from the year before as well,

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Speaker 2: so well unto you boys, and a little mentioned for

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Speaker 2: those guys as well, because I don't think it was

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Speaker 2: off the back of that, but because they'd had another GC.

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Speaker 2: But they also got their bung pulled to go to

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Speaker 2: the Jack in October in Tennessee. So they will be

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Speaker 2: taking the hopes of all the KIWI teams with them

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Speaker 2: to do well and you know, really push through and

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Speaker 2: hopefully back up what the more better guys did last

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Speaker 2: year and take out a category at the Jack. That

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Speaker 2: would be amazing, wouldn't it.

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Speaker 1: Yeah, it would be.

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Speaker 3: And look, there is a fundraiser going around, so if

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Speaker 3: you actually hit up Cook Cartels socials or even their website,

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Speaker 3: I think there is a fundraiser on there, so dig deep. Obviously,

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Speaker 3: these trips aren't cheap and they will be one of

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Speaker 3: the few representing New Zealand.

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Speaker 2: I think that'll be the only one represent because we

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Speaker 2: only get one entry, right if anyone.

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Speaker 3: Else got pulled. Maybe I misunderstood that anyway, Yes, so

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Speaker 3: just Dig Deep is a fundraiser, very expensive to do

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Speaker 3: this stuff, so any help that they can get would

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Speaker 3: be really appreciated. But good luck boys. Obviously it's an

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Speaker 3: amazing result in Palmerston North and also going to.

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Speaker 2: The Jack absolutely absolutely. Now a couple of comps coming

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Speaker 2: up West Sure down in Napier, one of my favorite

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Speaker 2: comps of the year. Entries are open. It's the twenty

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Speaker 2: first of September. It's only three hundred for a team

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Speaker 2: entry and that's for me. Ends up it's at the

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Speaker 2: West Shore Inn in Napier, which is always rocking on

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Speaker 2: the Saturday night as well. It usually ends up being

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Speaker 2: a test match night, so it's normally an all blacks

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Speaker 2: game and then lots of good times with all the competitors.

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Speaker 2: So getting quick contact Brendan reismer I for the number

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Speaker 2: four four Flair at Extra dot co Dot and Z.

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Speaker 2: This one will sell out, so if you want to

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Speaker 2: be there, make sure you get your spot in the

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Speaker 2: pityard net and then Mania six Crazy That six new

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Speaker 2: venue and Taupeau new promoters Morgan and Mandy Brunswick. Entry

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Speaker 2: is now open. There are forty team sites available and

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Speaker 2: those sites include space for camping, so if you want

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Speaker 2: to stay on site you can do that. SCA on

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Speaker 2: day two now ends upb on day one, which is

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Speaker 2: the Saturday. Contact Mandy for details.

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Speaker 1: I believe it's.

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Speaker 2: Three hundred well because I need to pay our entry

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Speaker 2: that we've registered Mandy May one seven to two at gmail

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Speaker 2: dot com. Get along there and do that, and then

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Speaker 2: a couple of new ones. Smoke on the Lake at

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Speaker 2: the Ellasmere amp Show, which is run by the aforementioned

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Speaker 2: mister Scott Conoken since it's third year now it's in

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Speaker 2: christ Church on the eighteenth to the nineteenth of October.

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Speaker 2: They're doing a double steak on Friday and then NZBA

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Speaker 2: on Saturday. Two hundred and fifty bucks per entry to

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Speaker 2: the NZBA Smoke at the Lake at gmail dot com

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Speaker 2: to enter or get hold of Scott through the NZBA

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Speaker 2: page or Competitors script page SCA. If you want to

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Speaker 2: get for another SAA, there's another one in Timaru on

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Speaker 2: the tewod of November, the Bruce on the Bay, which

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Speaker 2: I believe is quite a lovely little pub there, double steak,

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Speaker 2: double ancillary. Contact Eddie Coat C which is Eddie E

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Speaker 2: D d I E coach C co O E T

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Speaker 2: s E E eighty eight at gmail dot com to enter.

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Speaker 2: That's always a good time. And then the Rotorua Blues

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Speaker 2: and Barbecue Festival. Save the date Friday twenty ninth of

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Speaker 2: November to Sunday December one.

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Speaker 4: It will be epic.

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Speaker 2: It's an awesome competition, but it's also just a great festival,

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Speaker 2: brilliant music, lots of food.

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Speaker 4: So put that.

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Speaker 2: One on your calendar because that is going to be

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Speaker 2: a banger. We're looking out for entry details but they

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Speaker 2: haven't come yet. And if you were quick enough to

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Speaker 2: get in on our barbecue based T shirts and hoodies,

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Speaker 2: if you're on the first order run, yours is being

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Speaker 2: printed now, so yeah, they will be in your hands soon.

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Speaker 2: If you missed it and you're like, damn, I missed it,

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Speaker 2: I didn't do it. I should have done it.

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Speaker 1: Fear not.

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Speaker 2: We will do a second run, but we'll let you

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Speaker 2: know when that is happening. But you know, you got

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Speaker 2: to be quick, got to be quick, got to get

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Speaker 2: your orders in, so there'll be some very dappily dressed

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Speaker 2: people very soon floating around now sponsored by Rumbo from

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Speaker 2: rum and Cue.

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Speaker 4: What is just the tip? Well, the porketta was the

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Speaker 4: star of the show.

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Speaker 3: Actually, you know, you spend ten hours smoking briskets and

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Speaker 3: pork butts and stuff, and then you pull out the porchetto,

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Speaker 3: which is a reasonably well it's not fast cooked, but

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Speaker 3: it's much faster than a brisket. That was a star

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Speaker 3: of the show at the team events. I thought i'd

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Speaker 3: talk you through what I did with that, so I

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Speaker 3: got a pork belly from Mapari Meets Actually, and look,

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Speaker 3: the reason a lot of going and Mapari is they

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Speaker 3: hang all their pork in the fridges, right, so they're

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Speaker 3: actually pretty dry when you get hold of them. So

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Speaker 3: the whole sort of you know, dry out overnight is

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Speaker 3: not necessary. But look, if you have got one vat packed,

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Speaker 3: pull it out essentially what I did with this one.

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Speaker 3: I actually didn't score it, so I used as your card,

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Speaker 3: which my one has about fifty blades on it. Jaccarded

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Speaker 3: the skin really really well, like tons and tons, I

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Speaker 3: mean there'd have been thousands of holes in it, basically,

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Speaker 3: if you can imagine that. Then I flip it over.

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Speaker 3: I trim all the silver skin off the underside of

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Speaker 3: the port belly, and look, I take some of the

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Speaker 3: meat off as well, because you really need a very

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Speaker 3: flat piece of meat for that roll to work. I

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Speaker 3: then took seven clothes of garlic, good handful of fresh parsley,

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Speaker 3: bit of olive oil, a juice of a whole lemon,

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Speaker 3: salt pepper, and I did sprinkle a little bit of

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Speaker 3: MSG onto that as well, and you just basically mix

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Speaker 3: that up, rub that into the meat side, then rolled it.

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Speaker 3: So with the rolling it's quite interesting. So you do

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Speaker 3: need to sort of separate the skin from part of

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Speaker 3: the meat to actually get the skin to go all

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Speaker 3: the way around to get crackling all the way around,

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Speaker 3: So you kind of separate it about a third of

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Speaker 3: the way in, and then you roll that meat up,

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Speaker 3: leaving a sort of flap of skin at one end,

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Speaker 3: roll it over, and then I guess when when the

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Speaker 3: skin meets the other side, there will be a bit

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Speaker 3: of an overhang, so you kind of trim that off

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Speaker 3: and then you get a perfect cylinder with crackling on

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Speaker 3: all sides. And then I use butcher's twine to tie that.

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Speaker 3: Now that is a little bit tricky, right, So if

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Speaker 3: you haven't tied before, maybe speak to your butcher, get

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Speaker 3: them to show you the knots, you know, and just

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Speaker 3: show you roughly how to tie that, and then tie

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Speaker 3: that nice and tight. Now, what I then do is

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Speaker 3: put that onto a rack in an oven dish, and

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Speaker 3: I put that into the fridge for twenty four hours.

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Speaker 3: So I did dry mine again, so it was coming

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Speaker 3: out of a fridge, and then it was dried again

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Speaker 3: on the day. Basically took that out. I put that

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Speaker 3: in the tray into the barbecue at one hundred and

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00:19:41,080 --> 00:19:46,800
Speaker 3: fifty celsius roughly about two hundred and ninety fahrenheit, so

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00:19:46,840 --> 00:19:52,240
Speaker 3: it's relatively slow at the beginning. And basically I smoke

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Speaker 3: that through till it's about one hundred and ninety to

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Speaker 3: one hundred and ninety five internal, which is slightly under

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Speaker 3: where I need it to be. The I ramped to

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00:20:00,480 --> 00:20:03,560
Speaker 3: the barbecue temperature up, took it up to about five

365
00:20:03,640 --> 00:20:08,600
Speaker 3: hundred fahrenheit and set that crackling. Now it's quite interesting,

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Speaker 3: so I'm kind of doing the reverse with this, and

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Speaker 3: I do with a pork belly. Normally, I set the

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Speaker 3: crackling first and I slow smoke it to done. So

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00:20:14,320 --> 00:20:16,640
Speaker 3: it's actually reversed with this because you want that pork

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Speaker 3: belly to sort of cook and get down to jenatin

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Speaker 3: a state before you do the crackling. And actually the

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Speaker 3: crackling pops up a lot quicker than when you do

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Speaker 3: it first. So once you've slow cooked it, you've rendered

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Speaker 3: quite a lot of the fat out of the skin,

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Speaker 3: so that crackling takes about twenty twenty five minutes to

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Speaker 3: actually really bubble up. So if you've seen that post

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Speaker 3: on Barbecue Alliance page, that's how you want your crackling

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00:20:38,760 --> 00:20:41,800
Speaker 3: to look. I then take that off and I actually

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00:20:41,920 --> 00:20:43,800
Speaker 3: stand it up on its side, and I put a

380
00:20:43,840 --> 00:20:46,879
Speaker 3: little piece of foil on that exposed meat, and I

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00:20:47,000 --> 00:20:49,040
Speaker 3: just let that rest for about ten minutes. Now, that

382
00:20:49,119 --> 00:20:51,000
Speaker 3: little bit of fall is quite important because it kind

383
00:20:51,000 --> 00:20:53,000
Speaker 3: of keeps the heat in the meat. So if you

384
00:20:53,000 --> 00:20:54,960
Speaker 3: pop that on there, rest it for about ten minutes

385
00:20:55,000 --> 00:20:57,200
Speaker 3: before you slice, and just let that meat settle down,

386
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Speaker 3: and what you end up with is an extremely lovely

387
00:21:01,960 --> 00:21:07,560
Speaker 3: crunchy exterior, a very gelatinous, soft interior. But that's citrus,

388
00:21:07,600 --> 00:21:11,600
Speaker 3: that parsley, that salt, you know, it just permeates through

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Speaker 3: the meat, and that citrus and fat is just a

390
00:21:14,240 --> 00:21:19,200
Speaker 3: beautiful combination. So porketta very straightforward to do. The time

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Speaker 3: is probably the most difficult bit, but yeah, give that

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Speaker 3: one a.

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Speaker 4: Go, beautiful.

394
00:21:22,960 --> 00:21:27,119
Speaker 2: I do love a good porketta, very tasty indeed. And

395
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Speaker 2: remember all you need to go with your porketta is

396
00:21:30,960 --> 00:21:33,359
Speaker 2: to grab a mate, a couple of glasses with some ice,

397
00:21:33,440 --> 00:21:35,560
Speaker 2: and a bottle of Rumbo by rum and Cue to

398
00:21:35,720 --> 00:21:39,520
Speaker 2: while away some quality time around the pits. Rumbo is

399
00:21:39,520 --> 00:21:42,480
Speaker 2: available directly from the rum and Cue website rumenque dot

400
00:21:42,480 --> 00:21:47,160
Speaker 2: com for those aged eighteen or over please drink responsibly

401
00:21:47,320 --> 00:21:50,119
Speaker 2: or find it in some selected stockists.

402
00:21:50,720 --> 00:21:52,879
Speaker 4: Right, it is time.

403
00:21:53,840 --> 00:21:59,280
Speaker 2: Who is being anointed with this week's hawky sword of

404
00:21:59,320 --> 00:22:02,040
Speaker 2: goodness for the cook of the week.

405
00:22:03,400 --> 00:22:07,159
Speaker 3: Well, mate, I like people that tried different things on

406
00:22:07,200 --> 00:22:10,159
Speaker 3: the barbecue. And look, this is a man of not

407
00:22:10,280 --> 00:22:14,280
Speaker 3: many words, tried something new, didn't disappoint. That's his post.

408
00:22:15,080 --> 00:22:17,640
Speaker 3: And what this man has done is done some epic

409
00:22:17,800 --> 00:22:20,639
Speaker 3: smoke Scotch eggs now, as we all know, with a

410
00:22:20,680 --> 00:22:24,480
Speaker 3: Scotch egg very difficult to now that yoke right. We

411
00:22:24,560 --> 00:22:26,600
Speaker 3: have to part cook them. We've got to put them

412
00:22:26,600 --> 00:22:28,199
Speaker 3: in the meat, we've got to smoke them. They're going

413
00:22:28,200 --> 00:22:30,000
Speaker 3: to take on a lot of heat, a lot of smoke.

414
00:22:30,960 --> 00:22:33,879
Speaker 3: And he's got the slice shot there and it truly

415
00:22:33,960 --> 00:22:37,439
Speaker 3: is money. So he's got that yoke absolutely perfectly. Runny

416
00:22:37,960 --> 00:22:40,040
Speaker 3: got a side of green beans with that, which they've

417
00:22:40,040 --> 00:22:42,360
Speaker 3: got a bit of sauce on them. But I love

418
00:22:42,400 --> 00:22:44,240
Speaker 3: a Scotch egg mate, I'm sure you do as well.

419
00:22:44,240 --> 00:22:46,080
Speaker 3: Being from the UK, you know, one of the one

420
00:22:46,119 --> 00:22:49,960
Speaker 3: of the greatest things to eat. So Michael Knutsford, mate,

421
00:22:50,040 --> 00:22:53,200
Speaker 3: that Scotch egg looked like a banger well done cook

422
00:22:53,240 --> 00:22:55,080
Speaker 3: of the week and that rum and que price pat

423
00:22:55,080 --> 00:22:56,760
Speaker 3: will be winging its way to you very shortly.

424
00:22:57,080 --> 00:23:00,160
Speaker 2: Certainly, Well, I do love a good Scotch egg. Now,

425
00:23:01,640 --> 00:23:04,160
Speaker 2: I guess it's a Scotch egg is possibly chicken fried

426
00:23:04,200 --> 00:23:07,359
Speaker 2: as well, but we might have to go find that

427
00:23:07,400 --> 00:23:10,159
Speaker 2: out from mister Bill Purvis. I think it's time we

428
00:23:10,200 --> 00:23:18,679
Speaker 2: go to Texas and see Bill Purves from Chicken Fried Barbecue. Okay,

429
00:23:18,800 --> 00:23:21,440
Speaker 2: it is time to give a big barbecue base. Welcome

430
00:23:21,520 --> 00:23:24,240
Speaker 2: to one of the most well known barbecue cooks and

431
00:23:24,320 --> 00:23:30,040
Speaker 2: pitmasters in Texas, the great United States, let's face it,

432
00:23:30,040 --> 00:23:33,040
Speaker 2: probably globally now after a little trip to Australia recently.

433
00:23:33,080 --> 00:23:37,080
Speaker 2: It's the man behind the intriguingly named chicken fried barbecue.

434
00:23:37,560 --> 00:23:40,520
Speaker 2: Mister Bill Purvis, Welcome to al Tao in New Zealand

435
00:23:40,520 --> 00:23:41,359
Speaker 2: and barbecue base.

436
00:23:41,960 --> 00:23:44,720
Speaker 1: Ah, thank you man, glad to be here. Brother, Well,

437
00:23:44,720 --> 00:23:46,040
Speaker 1: we are glad to have you here.

438
00:23:46,119 --> 00:23:46,280
Speaker 4: Now.

439
00:23:46,320 --> 00:23:49,360
Speaker 2: I think the first thing because it's not honestly, it's

440
00:23:49,359 --> 00:23:54,119
Speaker 2: not something that we normally have. What is a chicken

441
00:23:54,160 --> 00:23:56,800
Speaker 2: fried barbecue? Because I know it comes really from chicken

442
00:23:56,800 --> 00:23:59,040
Speaker 2: fried steak, which we also don't really have here. What

443
00:23:59,480 --> 00:24:00,679
Speaker 2: is chicken fried steak?

444
00:24:01,160 --> 00:24:05,400
Speaker 1: Well, I mean it's and I think it's a Texas

445
00:24:05,440 --> 00:24:08,480
Speaker 1: thing and it's, uh, you know, you've got fried chicken, right,

446
00:24:08,840 --> 00:24:10,640
Speaker 1: and then they I guess somewhere. I mean, I don't

447
00:24:10,680 --> 00:24:14,360
Speaker 1: know the actual proper history or roots, but uh man,

448
00:24:14,400 --> 00:24:16,719
Speaker 1: it's quite common that you can get a steak fried

449
00:24:16,800 --> 00:24:19,160
Speaker 1: like a piece of chicken. You know, it's basically battered

450
00:24:19,200 --> 00:24:22,240
Speaker 1: and fried, and you know it's it's it's called, you know,

451
00:24:22,359 --> 00:24:25,760
Speaker 1: chicken fried steak. What's really gets trivial, right is when

452
00:24:26,480 --> 00:24:30,399
Speaker 1: you go to some restaurants and they've got chicken fried chicken.

453
00:24:30,680 --> 00:24:35,359
Speaker 1: Like chicken fried steak became so popular that now you

454
00:24:35,400 --> 00:24:38,879
Speaker 1: can order at a restaurant chicken fried steak or chicken

455
00:24:38,880 --> 00:24:39,520
Speaker 1: fried chicken.

456
00:24:40,520 --> 00:24:43,240
Speaker 2: That is like a whole oxymoron in itself.

457
00:24:43,280 --> 00:24:47,200
Speaker 1: It is it is, chicken is already fried. I don't

458
00:24:47,200 --> 00:24:49,080
Speaker 1: know why you would order, you know, or why you

459
00:24:49,119 --> 00:24:50,840
Speaker 1: need to call it chicken fried chicken.

460
00:24:51,040 --> 00:24:54,600
Speaker 2: You know, it's that's very meta, and it's and it's

461
00:24:54,680 --> 00:24:55,919
Speaker 2: thing it is.

462
00:24:55,960 --> 00:24:58,280
Speaker 1: But I think chicken fried steak got so popular that

463
00:24:58,800 --> 00:25:01,040
Speaker 1: folks wanted to, you know, as it is obviously a

464
00:25:01,080 --> 00:25:04,560
Speaker 1: flat piece of steak that's been tenderized, it's not necessarily

465
00:25:04,600 --> 00:25:08,320
Speaker 1: like a rabbi, and they've dipped it in batter or whatever,

466
00:25:08,400 --> 00:25:10,520
Speaker 1: rolled it in batter and fried it up.

467
00:25:10,600 --> 00:25:14,119
Speaker 2: So I think we would call that here, and the

468
00:25:14,160 --> 00:25:16,760
Speaker 2: Aussies certainly love it as well, and we love it here.

469
00:25:16,840 --> 00:25:18,000
Speaker 2: We call that schnitzel.

470
00:25:18,280 --> 00:25:18,600
Speaker 4: I think.

471
00:25:18,680 --> 00:25:22,080
Speaker 2: Okay, I think that's what. That's a beef schnitzel, which

472
00:25:22,119 --> 00:25:24,360
Speaker 2: you got get here, which is pretty I reckon that's

473
00:25:24,359 --> 00:25:27,399
Speaker 2: what it is. So why chicken fry barbecue just because

474
00:25:28,280 --> 00:25:28,879
Speaker 2: it was fun?

475
00:25:29,280 --> 00:25:30,399
Speaker 1: Man? It's a long story.

476
00:25:30,480 --> 00:25:33,760
Speaker 2: Actually, well we've got like we've we've got to have

477
00:25:33,880 --> 00:25:34,600
Speaker 2: forty minutes.

478
00:25:34,640 --> 00:25:39,239
Speaker 1: So no, I was before barbecue. I did a lot

479
00:25:39,280 --> 00:25:43,560
Speaker 1: of hunting and bow hunting in particular, so I was

480
00:25:43,600 --> 00:25:46,280
Speaker 1: bow hunting a lot, and in order to share some

481
00:25:46,400 --> 00:25:50,000
Speaker 1: of my hunts with my friends, I would, uh, Man,

482
00:25:50,040 --> 00:25:53,440
Speaker 1: I would record them on video. You know. I would

483
00:25:53,440 --> 00:25:55,760
Speaker 1: shoot a hog or shoot a deer, and I would

484
00:25:55,800 --> 00:25:58,159
Speaker 1: take my camcorder with me, my little quick and I

485
00:25:58,200 --> 00:26:00,240
Speaker 1: had it mounted to my tripod. So I would court

486
00:26:00,280 --> 00:26:03,040
Speaker 1: a lot of the kill shots. And I started sharing

487
00:26:03,080 --> 00:26:06,840
Speaker 1: those on YouTube, and it was just under my name,

488
00:26:06,960 --> 00:26:10,439
Speaker 1: Bill Purvis, and I would, you know, put it on YouTube.

489
00:26:10,480 --> 00:26:13,560
Speaker 1: And then when I got back to the office on Monday, Man,

490
00:26:13,600 --> 00:26:15,480
Speaker 1: I could show it to all the people in the office.

491
00:26:15,520 --> 00:26:17,080
Speaker 1: I could just share the link and it was just

492
00:26:17,240 --> 00:26:20,280
Speaker 1: easy to distribute. Oh here's a big hog that I

493
00:26:20,359 --> 00:26:23,720
Speaker 1: killed over the weekend or whatnot. Man, one of the

494
00:26:23,800 --> 00:26:26,119
Speaker 1: videos got pretty popular, and I guess there was some

495
00:26:26,200 --> 00:26:29,280
Speaker 1: kind of animal activist person that man really didn't want

496
00:26:29,280 --> 00:26:33,919
Speaker 1: me shooting and killing animals, so they started the comments

497
00:26:34,080 --> 00:26:37,719
Speaker 1: in the video started to get pretty pretty rough, and man,

498
00:26:37,760 --> 00:26:39,959
Speaker 1: I ended up taking it all down. But I changed

499
00:26:40,000 --> 00:26:41,920
Speaker 1: the name that day because I didn't want these people

500
00:26:41,960 --> 00:26:45,040
Speaker 1: showing up at my office. At that time, I was

501
00:26:45,040 --> 00:26:49,920
Speaker 1: a vice president of a logistics company, and man, I

502
00:26:49,960 --> 00:26:53,280
Speaker 1: didn't want any bullshit at work, you know, So I

503
00:26:53,359 --> 00:26:57,760
Speaker 1: quickly changed the name from just my name to chicken

504
00:26:57,840 --> 00:27:01,959
Speaker 1: fried Hunter because typically that's what we would do with backstrap.

505
00:27:02,000 --> 00:27:05,320
Speaker 1: You know, we grew up eating backstrap, and we would

506
00:27:05,359 --> 00:27:07,160
Speaker 1: chicken fry it, which is kind of we just roll

507
00:27:07,200 --> 00:27:10,080
Speaker 1: it and we'd hammer it, you know, tenderize it, put

508
00:27:10,119 --> 00:27:11,760
Speaker 1: it in some flour, and we would fry it up.

509
00:27:11,800 --> 00:27:14,440
Speaker 1: And uh so we would always have chicken fried backstrap

510
00:27:14,480 --> 00:27:17,320
Speaker 1: a lot. So man, I kind of called my channel

511
00:27:17,400 --> 00:27:20,280
Speaker 1: chicken fried Hunter because I was man at that time.

512
00:27:20,320 --> 00:27:22,879
Speaker 1: I was hunting, and then man I got into barbecue.

513
00:27:22,960 --> 00:27:25,320
Speaker 1: It was just kind of naturally, Well, man, I already

514
00:27:25,359 --> 00:27:27,680
Speaker 1: got this one little YouTube channel called chicken fried Hunter,

515
00:27:27,920 --> 00:27:30,280
Speaker 1: and I'll just call it chicken fried barbecue, you know. So,

516
00:27:30,560 --> 00:27:35,920
Speaker 1: uh and now first contest that I went to, that's

517
00:27:35,960 --> 00:27:39,720
Speaker 1: the name I listed. Uh And uh, I really didn't

518
00:27:39,760 --> 00:27:42,120
Speaker 1: plan on listing that name. I didn't know they were

519
00:27:42,119 --> 00:27:43,879
Speaker 1: going to ask for it. I just didn't think about

520
00:27:43,960 --> 00:27:46,000
Speaker 1: you know, man, they're gonna ask me for my team name.

521
00:27:46,040 --> 00:27:48,360
Speaker 1: I need to have a team name. I didn't even man,

522
00:27:48,400 --> 00:27:50,199
Speaker 1: I was just there going, man, I'm gonna cook it.

523
00:27:50,520 --> 00:27:52,600
Speaker 1: What's your team name? I'm like, Oh, I guess you're right.

524
00:27:52,600 --> 00:27:54,440
Speaker 1: I probably need a team man. I'll just go chicken

525
00:27:54,440 --> 00:27:58,960
Speaker 1: fry barbecue. So but yeah, that's how uh and man

526
00:27:59,040 --> 00:28:01,720
Speaker 1: it resonates with people well, especially in Texas because it's

527
00:28:02,200 --> 00:28:04,920
Speaker 1: kind of two different worlds. You've got barbecues one world

528
00:28:05,040 --> 00:28:08,800
Speaker 1: and man fried chicken or chicken fried is a whole

529
00:28:08,840 --> 00:28:12,160
Speaker 1: other world. And it's kind of two worlds. So it does.

530
00:28:12,200 --> 00:28:14,240
Speaker 1: I get a lot of questions if I wear the shirt,

531
00:28:14,359 --> 00:28:17,080
Speaker 1: I get lots of man no matter where I go.

532
00:28:17,160 --> 00:28:19,840
Speaker 1: If I go into the shopping market wherever, there's oh,

533
00:28:19,920 --> 00:28:22,360
Speaker 1: chicken fried barbecue, that sounds good, but I've actually never

534
00:28:22,560 --> 00:28:27,520
Speaker 1: actually chicken fried any actual barbares. I need to it. Someday.

535
00:28:27,520 --> 00:28:30,080
Speaker 2: I need to say a slice of brisket and chicken fried.

536
00:28:30,200 --> 00:28:34,080
Speaker 2: You know, it's an untapped market. There's something there, right,

537
00:28:34,080 --> 00:28:35,760
Speaker 2: there's a new seasoning ready to go.

538
00:28:35,840 --> 00:28:37,760
Speaker 1: I've had people that have told me because we go

539
00:28:37,840 --> 00:28:40,040
Speaker 1: to contest, you know, all my buddies and they see

540
00:28:40,080 --> 00:28:42,040
Speaker 1: my logo on the trailer, and lots of them think

541
00:28:42,080 --> 00:28:44,880
Speaker 1: I'm a food truck and man, they man, they queue up,

542
00:28:45,080 --> 00:28:48,560
Speaker 1: you know, and I'm constantly turning them away. No, I'm

543
00:28:48,560 --> 00:28:51,800
Speaker 1: not selling anything. I sell seasonings online, is what I

544
00:28:51,840 --> 00:28:54,520
Speaker 1: tell them. And usually when I tell them I'm selling

545
00:28:54,520 --> 00:28:56,840
Speaker 1: seasonings online, man, they leave pretty quick. You know.

546
00:28:58,720 --> 00:29:01,400
Speaker 2: That's funny though, when we take our trailer. We sometimes

547
00:29:01,400 --> 00:29:03,720
Speaker 2: take our trailer camping on holiday with us, just because

548
00:29:03,760 --> 00:29:06,400
Speaker 2: it's a mobile kitchen, right, yeah, and we have people

549
00:29:06,440 --> 00:29:08,640
Speaker 2: at the campsite who line up and they're like, what

550
00:29:08,640 --> 00:29:10,400
Speaker 2: time are you start serving? And We're like, no, we're

551
00:29:10,440 --> 00:29:11,360
Speaker 2: on holiday.

552
00:29:13,000 --> 00:29:15,920
Speaker 1: Exactly. Man. I get people that see me driving through

553
00:29:15,920 --> 00:29:18,560
Speaker 1: towns and they'll message me on my Instagram, Hey where

554
00:29:18,560 --> 00:29:20,160
Speaker 1: are you setting up at? Like, no, man, I was

555
00:29:20,240 --> 00:29:22,560
Speaker 1: just driving through, you know, I'm headed to a competition.

556
00:29:22,880 --> 00:29:27,400
Speaker 2: So that's funny. Now let's talk about competitions, because competitions.

557
00:29:28,280 --> 00:29:29,880
Speaker 2: We're going to talk about you coming to Australia at

558
00:29:29,880 --> 00:29:34,640
Speaker 2: a minute. But yeah, competitions in Texas like they're kind

559
00:29:34,640 --> 00:29:36,920
Speaker 2: of otherworldly to us. I mean a big contest to

560
00:29:37,000 --> 00:29:39,160
Speaker 2: us in New Zealand is like fiftyeen, so that's a

561
00:29:39,160 --> 00:29:42,920
Speaker 2: big contest for us, but that would be a pretty

562
00:29:42,920 --> 00:29:46,920
Speaker 2: small deal for Texas. And you're mainly CBA, now is

563
00:29:46,920 --> 00:29:47,479
Speaker 2: that correct?

564
00:29:47,560 --> 00:29:50,200
Speaker 1: Or yeah? I mainly cook CBA And you know it varies,

565
00:29:50,960 --> 00:29:53,880
Speaker 1: you know, we do have I mean last week I

566
00:29:53,920 --> 00:29:56,800
Speaker 1: went to one that was thirty teams, so I would

567
00:29:56,800 --> 00:29:59,960
Speaker 1: say our average would probably be man between the thre

568
00:30:00,000 --> 00:30:04,200
Speaker 1: thirty five and forty. But equally so, we've got quite

569
00:30:04,200 --> 00:30:06,320
Speaker 1: a few that are you know, one hundred, one hundred

570
00:30:06,320 --> 00:30:09,800
Speaker 1: plus that do happen that you know, those those contests

571
00:30:09,840 --> 00:30:12,800
Speaker 1: themselves have a big following. But you know, you're the

572
00:30:12,880 --> 00:30:16,360
Speaker 1: week this weekend, I'm going last weekend was seventy teams.

573
00:30:16,400 --> 00:30:19,040
Speaker 1: I think the weekend before that was thirty teams, and man,

574
00:30:19,080 --> 00:30:21,840
Speaker 1: this weekend is another thirty team or so. But this

575
00:30:21,920 --> 00:30:26,160
Speaker 1: weekend there's probably four different thirty team cookoffs I could

576
00:30:26,160 --> 00:30:29,600
Speaker 1: pick from, all within two or three hours from a house.

577
00:30:30,720 --> 00:30:34,800
Speaker 1: So there's just a large number of cookoffs. And some

578
00:30:34,840 --> 00:30:37,400
Speaker 1: weekends there's five cookoffs that are all within two or

579
00:30:37,400 --> 00:30:41,680
Speaker 1: three hours. So Texas has got a heavy concentration of cookoffs.

580
00:30:42,720 --> 00:30:44,760
Speaker 2: So are you driving a lot or are you do

581
00:30:44,800 --> 00:30:47,040
Speaker 2: you do? You literally get to stay within two to

582
00:30:47,080 --> 00:30:49,760
Speaker 2: three hours of where you are north of Houston there.

583
00:30:50,400 --> 00:30:53,040
Speaker 1: Now, for the most part, I'm staying local, you know,

584
00:30:53,120 --> 00:30:56,000
Speaker 1: and I say local two to three hours. There's other

585
00:30:56,040 --> 00:30:58,840
Speaker 1: ones that I will travel to if you know. Obviously

586
00:30:58,880 --> 00:31:01,800
Speaker 1: the Royal I'm going to go to that one. And

587
00:31:01,880 --> 00:31:04,680
Speaker 1: I think there's a big KCBS in Arkansas which is

588
00:31:04,720 --> 00:31:07,880
Speaker 1: paying like fifty thousand bucks. So if there's big prize

589
00:31:07,920 --> 00:31:09,800
Speaker 1: money on some of these, man, I don't mind getting

590
00:31:09,800 --> 00:31:12,640
Speaker 1: in the truck and going, especially if I look around

591
00:31:12,720 --> 00:31:17,120
Speaker 1: town and everyone that we have maybe you know, prize money.

592
00:31:17,160 --> 00:31:19,520
Speaker 1: Some events like this weekend, I'm going it's a ten

593
00:31:19,560 --> 00:31:22,600
Speaker 1: thousand dollars payout, which is good, you know, I like

594
00:31:22,720 --> 00:31:25,880
Speaker 1: ten thousand and above. But if it's a fight, and there

595
00:31:25,880 --> 00:31:28,360
Speaker 1: are some that are five thousand dollars payouts, and it's

596
00:31:28,400 --> 00:31:31,200
Speaker 1: just what. It's just the way it is. So you

597
00:31:31,840 --> 00:31:33,320
Speaker 1: pick where you want to go and how far you

598
00:31:33,320 --> 00:31:35,080
Speaker 1: want to drive for how much money you want to get,

599
00:31:35,120 --> 00:31:35,360
Speaker 1: you know.

600
00:31:35,600 --> 00:31:37,800
Speaker 2: So yeah, I mean, you know what a lot of

601
00:31:37,840 --> 00:31:40,320
Speaker 2: people don't realize about competition barbecues. You know that old

602
00:31:40,360 --> 00:31:43,360
Speaker 2: adage you spend thousands to win hundreds, right, So pretty much?

603
00:31:43,520 --> 00:31:46,440
Speaker 1: Yeah, so man and me and Phil, you know, we're

604
00:31:46,480 --> 00:31:49,360
Speaker 1: obviously really good friends. And you know, I think he

605
00:31:49,480 --> 00:31:51,280
Speaker 1: told me, shoot a couple of years ago, if you're

606
00:31:51,280 --> 00:31:53,880
Speaker 1: gonna get lucky, which you need luck to win, you

607
00:31:53,960 --> 00:31:56,840
Speaker 1: might as well be at one that pays good money.

608
00:31:57,080 --> 00:32:02,560
Speaker 1: So the money part does factor in. So I mean,

609
00:32:02,600 --> 00:32:05,520
Speaker 1: I got a bunch of my buddies cooking Nadville this weekend,

610
00:32:05,600 --> 00:32:09,280
Speaker 1: which Needville. Man, they've got forty teams. But it's an

611
00:32:09,280 --> 00:32:12,400
Speaker 1: eighty percent payback, so it Man, it may be five

612
00:32:12,480 --> 00:32:14,479
Speaker 1: or six thousand dollars payback and all my buddies are

613
00:32:14,520 --> 00:32:16,760
Speaker 1: going to be there. But man, there's one little bit

614
00:32:16,800 --> 00:32:21,040
Speaker 1: further the other direction that's paying ten thousand. So man, sorry, guys,

615
00:32:21,080 --> 00:32:22,880
Speaker 1: I'm gonna go over here where they've got ten thousand.

616
00:32:23,080 --> 00:32:28,280
Speaker 2: So yeah, make those decisions. So I'm competition set up

617
00:32:28,280 --> 00:32:30,760
Speaker 2: for you or just you know, Texas we kind of

618
00:32:30,800 --> 00:32:32,960
Speaker 2: think of big offsets and all that kind of thing.

619
00:32:33,040 --> 00:32:35,200
Speaker 2: But are you a drum guy, You're an offset guy?

620
00:32:35,480 --> 00:32:40,680
Speaker 2: Are you a drums right now? I have drums, So

621
00:32:40,800 --> 00:32:43,719
Speaker 2: now I have drums and a pellet. I've been historically

622
00:32:44,240 --> 00:32:47,719
Speaker 2: three drums and a rectech pellet grill. So but I

623
00:32:47,760 --> 00:32:51,800
Speaker 2: will be moving to an offset Phil is starting to

624
00:32:51,840 --> 00:32:54,720
Speaker 2: launch his own brand of offsets, and I'm getting the

625
00:32:54,720 --> 00:32:57,320
Speaker 2: first one, so it's kind of it's almost I mean,

626
00:32:57,320 --> 00:33:00,520
Speaker 2: that's practically almost done. I think they just have to put.

627
00:33:01,960 --> 00:33:03,480
Speaker 1: I think you just have to put the handles on

628
00:33:03,520 --> 00:33:06,520
Speaker 1: it and get it clear coated and powder coated or whatnot.

629
00:33:06,560 --> 00:33:09,560
Speaker 1: But I'll be moving to an offset, and I'll still

630
00:33:09,560 --> 00:33:12,120
Speaker 1: have a drum for chicken or you know, finishing stuff.

631
00:33:12,240 --> 00:33:14,600
Speaker 1: Uh So I always have a drum usually on me,

632
00:33:14,680 --> 00:33:17,800
Speaker 1: but historically it's been drums and a and a pellet. Girl.

633
00:33:19,440 --> 00:33:21,360
Speaker 2: Wow, And is that a big off sets like a

634
00:33:21,360 --> 00:33:23,600
Speaker 2: trailer offset or is that like a movable one?

635
00:33:23,680 --> 00:33:23,760
Speaker 4: Like?

636
00:33:23,800 --> 00:33:26,360
Speaker 1: How is it? It'll be mounted, It'll be mounted to

637
00:33:26,440 --> 00:33:29,200
Speaker 1: the uh, to the porch on the trailer, because I've

638
00:33:29,200 --> 00:33:31,560
Speaker 1: got I've got a porch trailer. I've got a I

639
00:33:31,640 --> 00:33:34,360
Speaker 1: guess a thirty foot trailer with like an eight foot

640
00:33:34,440 --> 00:33:38,360
Speaker 1: sleeping quarter and a ten foot kitchen and four foot

641
00:33:38,360 --> 00:33:40,200
Speaker 1: bathroom with the shower and all that, and then then

642
00:33:40,240 --> 00:33:42,120
Speaker 1: an actual eight foot porch. So we're gonna mount it

643
00:33:42,160 --> 00:33:42,640
Speaker 1: to the porch.

644
00:33:43,400 --> 00:33:48,120
Speaker 2: So yeah, nice. I think I've said this a few times.

645
00:33:49,720 --> 00:33:52,320
Speaker 2: I started on a little crappy offset like That's how

646
00:33:52,320 --> 00:33:54,720
Speaker 2: a lot of us, you know, yeah, have our first ones,

647
00:33:54,760 --> 00:33:56,200
Speaker 2: and then you sell it because you're like, oh that's

648
00:33:56,240 --> 00:33:59,080
Speaker 2: hard work, and I get something else, and now you've

649
00:33:59,080 --> 00:34:02,480
Speaker 2: got I've got like my fifteen or barbecusers scattered around

650
00:34:02,480 --> 00:34:05,479
Speaker 2: the place. But now I'm really itching to get a

651
00:34:05,560 --> 00:34:08,680
Speaker 2: big offset again and just have a big show piece

652
00:34:08,719 --> 00:34:12,080
Speaker 2: offset just at home, not for comps, but for the boat.

653
00:34:12,080 --> 00:34:14,000
Speaker 1: I want a nice offset for the house as well.

654
00:34:14,239 --> 00:34:17,480
Speaker 2: Yeah yeah, I just I just feel I could sit

655
00:34:17,520 --> 00:34:20,800
Speaker 2: around and chuck a log in every forty minutes and yeah,

656
00:34:21,080 --> 00:34:21,680
Speaker 2: shoot the shit.

657
00:34:22,040 --> 00:34:23,759
Speaker 1: Sad part is I had one. I had a really

658
00:34:23,760 --> 00:34:26,640
Speaker 1: big pit maker sniper and I got rid of it,

659
00:34:26,719 --> 00:34:29,040
Speaker 1: and I bought an old, old Hickory and I've gotten

660
00:34:29,120 --> 00:34:35,239
Speaker 1: rid of it. Let me turn this volume. So and

661
00:34:35,239 --> 00:34:37,600
Speaker 1: now I find myself wanting another offset for the house.

662
00:34:37,920 --> 00:34:42,160
Speaker 2: So yeah, yeah, they're addictive. Huh, they are addictive. Now,

663
00:34:43,160 --> 00:34:46,239
Speaker 2: like we mentioned at the start there, you've recently come

664
00:34:46,320 --> 00:34:49,360
Speaker 2: down under. You didn't quite make it to New Zealand,

665
00:34:49,360 --> 00:34:52,080
Speaker 2: but you did get fairly close, probably about the closest

666
00:34:52,080 --> 00:34:54,640
Speaker 2: you can get without taking a swim in the in

667
00:34:54,680 --> 00:34:57,120
Speaker 2: the Tasman Sea to come over. You were in on

668
00:34:57,200 --> 00:35:00,160
Speaker 2: the in Queensland and New South Wales, I believe in

669
00:35:00,719 --> 00:35:02,200
Speaker 2: Australia a.

670
00:35:02,280 --> 00:35:06,200
Speaker 1: Layover in Auckland, so well they got did touch the ground,

671
00:35:06,280 --> 00:35:08,799
Speaker 1: but they touched the ground only for like an hour

672
00:35:08,840 --> 00:35:12,040
Speaker 1: and a half I think, so they didn't stay put.

673
00:35:12,080 --> 00:35:13,160
Speaker 1: They were moving the whole time.

674
00:35:13,360 --> 00:35:15,160
Speaker 4: So you got to the good bit. You got to

675
00:35:15,200 --> 00:35:15,840
Speaker 4: the good bit.

676
00:35:15,719 --> 00:35:17,520
Speaker 2: But I know you got to hang out with some

677
00:35:17,600 --> 00:35:20,879
Speaker 2: of our close friends. But what was that like coming

678
00:35:20,920 --> 00:35:23,399
Speaker 2: down to Australia and competing in Australia And how did

679
00:35:23,400 --> 00:35:27,640
Speaker 2: the Australian competitions match up against you know, the the

680
00:35:27,760 --> 00:35:29,400
Speaker 2: US stuff that you're used to.

681
00:35:30,080 --> 00:35:32,799
Speaker 1: Man, I felt like they were just as man, it

682
00:35:32,880 --> 00:35:35,399
Speaker 1: was just as competitive their as it is here. You know,

683
00:35:35,520 --> 00:35:38,040
Speaker 1: there's a you know when you look at a lot

684
00:35:38,040 --> 00:35:40,359
Speaker 1: of obviously I follow a lot of the guys now

685
00:35:41,360 --> 00:35:44,080
Speaker 1: and even when I was there, following them on Facebook,

686
00:35:44,120 --> 00:35:46,920
Speaker 1: and you know, see their boxes. Their boxes look just

687
00:35:46,960 --> 00:35:50,279
Speaker 1: as brilliant as the boxes here. I mean there's, like

688
00:35:50,320 --> 00:35:53,360
Speaker 1: I said, there's and I've told that to people in Texas.

689
00:35:53,360 --> 00:35:57,400
Speaker 1: This man, those Australians. New Zealand's man, those guys know

690
00:35:57,440 --> 00:35:59,719
Speaker 1: what they're doing. You know, they're not they know how

691
00:35:59,760 --> 00:36:03,239
Speaker 1: to look, So, Man, I didn't feel like it was

692
00:36:03,320 --> 00:36:10,839
Speaker 1: much different, if anything. Traveling around the United States, I

693
00:36:10,840 --> 00:36:14,120
Speaker 1: feel like sometimes it's maybe a little soft as far

694
00:36:14,120 --> 00:36:17,480
Speaker 1: as competitions, if you're going to some of these little, small,

695
00:36:17,480 --> 00:36:22,840
Speaker 1: little pockets around the US. But Man, Australia felt just

696
00:36:22,880 --> 00:36:24,880
Speaker 1: as competitive as it is here in our backyard.

697
00:36:25,239 --> 00:36:32,400
Speaker 2: So did you notice any any big differences in flavors

698
00:36:32,480 --> 00:36:34,440
Speaker 2: or did you have to sort of adapt? Because the

699
00:36:34,480 --> 00:36:38,880
Speaker 2: interesting thing for me was watching the open and the

700
00:36:38,920 --> 00:36:43,520
Speaker 2: invitation or the big one and how Phil obviously won

701
00:36:43,560 --> 00:36:47,719
Speaker 2: it from Elsie Barbecue won it on day two and

702
00:36:47,800 --> 00:36:49,680
Speaker 2: kind of came nowhere on day one, and I was

703
00:36:50,280 --> 00:36:53,680
Speaker 2: really impressed and thought, I wonder what he did overnight,

704
00:36:54,400 --> 00:36:56,319
Speaker 2: what did he work out? What did he work out

705
00:36:56,360 --> 00:36:58,920
Speaker 2: that was different to how he normally went. But you

706
00:36:58,960 --> 00:37:01,000
Speaker 2: guys had a competition but four as well, so you

707
00:37:01,080 --> 00:37:03,200
Speaker 2: had a little bit of insight.

708
00:37:03,440 --> 00:37:07,160
Speaker 1: And I don't think we actually tried much of I

709
00:37:07,160 --> 00:37:10,880
Speaker 1: mean we probably did try, not because we wanted to

710
00:37:10,920 --> 00:37:14,719
Speaker 1: try food. I mean, even even here in Texas, Man,

711
00:37:14,760 --> 00:37:17,360
Speaker 1: I really don't want to try other people's barbecue just

712
00:37:17,360 --> 00:37:21,359
Speaker 1: because man, I'm sick of barbecue and I don't want

713
00:37:21,400 --> 00:37:24,160
Speaker 1: to queue outside my trailer with try this rib, try

714
00:37:24,200 --> 00:37:27,440
Speaker 1: this rib, try this rib. You know, half the time

715
00:37:27,480 --> 00:37:29,279
Speaker 1: I don't even like to try my own I end

716
00:37:29,400 --> 00:37:32,520
Speaker 1: up biting it and spitting my own food out because

717
00:37:33,320 --> 00:37:35,480
Speaker 1: I don't like to taste. So I wasn't real super

718
00:37:36,360 --> 00:37:40,719
Speaker 1: super keen on trying different profiles over there, in the

719
00:37:40,760 --> 00:37:44,200
Speaker 1: sense that I'm just not one that likes to try

720
00:37:44,239 --> 00:37:46,360
Speaker 1: to make a whole bunch of changes to hit a

721
00:37:46,400 --> 00:37:50,200
Speaker 1: moving target, and especially going all the way there. Man,

722
00:37:50,239 --> 00:37:53,880
Speaker 1: I would rather just run my program and have little

723
00:37:53,880 --> 00:37:58,400
Speaker 1: regrets over where I finish, versus trying to incorporate a

724
00:37:58,440 --> 00:38:01,800
Speaker 1: bunch of sauces and glazes and stuff that you guys

725
00:38:01,840 --> 00:38:05,600
Speaker 1: maybe use and then never knowing how my stuff would

726
00:38:05,640 --> 00:38:08,239
Speaker 1: stand up. So, Man, I didn't make any changes, And

727
00:38:08,280 --> 00:38:11,320
Speaker 1: I can almost bet that Phil didn't make any changes

728
00:38:11,320 --> 00:38:14,839
Speaker 1: from day one to day two. I can almost Man.

729
00:38:15,440 --> 00:38:18,160
Speaker 1: I know him. He runs the same stuff regardless of

730
00:38:18,200 --> 00:38:24,120
Speaker 1: the results. And in fact, I want to say, years ago,

731
00:38:24,360 --> 00:38:26,080
Speaker 1: you know, I just took my first class. Phil gave

732
00:38:26,120 --> 00:38:28,160
Speaker 1: me my first class. It was a private shadow class.

733
00:38:28,160 --> 00:38:30,680
Speaker 1: It was his first class. And man, shortly after that

734
00:38:30,760 --> 00:38:34,040
Speaker 1: we went to a cookoff and man, I got destroyed,

735
00:38:34,280 --> 00:38:36,240
Speaker 1: and at that time, I say destroyed. At that time,

736
00:38:36,640 --> 00:38:39,280
Speaker 1: IBCA only called out the top ten. There was about

737
00:38:39,280 --> 00:38:41,640
Speaker 1: eighty teams, and Man, I didn't make top ten in

738
00:38:41,680 --> 00:38:44,719
Speaker 1: any category or make a final table in any category.

739
00:38:45,640 --> 00:38:49,040
Speaker 1: And you know, he pulled me aside because hey, man,

740
00:38:49,120 --> 00:38:53,440
Speaker 1: whatever you do, don't make any changes. Just because you didn't,

741
00:38:53,560 --> 00:38:56,080
Speaker 1: he goes, you run the exact same stuff next weekend.

742
00:38:56,200 --> 00:38:59,040
Speaker 1: And I ran the same stuff next weekend and reserved.

743
00:38:59,640 --> 00:39:03,239
Speaker 1: So it's really easy to chase ghosts. And Man, like

744
00:39:03,280 --> 00:39:05,000
Speaker 1: I said, I know feel pretty well he's not a

745
00:39:05,000 --> 00:39:07,520
Speaker 1: big ghost chaser or a whole lot of changes to

746
00:39:08,520 --> 00:39:12,840
Speaker 1: try to accommodate what he thinks or what other people

747
00:39:12,880 --> 00:39:15,320
Speaker 1: say this region likes or that region likes. And I

748
00:39:15,360 --> 00:39:17,120
Speaker 1: think he just does his cook just like I do.

749
00:39:17,640 --> 00:39:20,880
Speaker 1: I didn't make any changes from any day, really, you know,

750
00:39:20,960 --> 00:39:23,239
Speaker 1: I just kept cooking the same stuff. I think the

751
00:39:23,320 --> 00:39:25,880
Speaker 1: first comp I went to, I was maybe fifth overall,

752
00:39:27,800 --> 00:39:31,360
Speaker 1: and I did actually probably change a little bit of

753
00:39:31,360 --> 00:39:36,040
Speaker 1: the thickness of my slice on brisket, because my slices

754
00:39:36,080 --> 00:39:39,560
Speaker 1: were pretty thick on that first competition, and that was

755
00:39:39,640 --> 00:39:44,400
Speaker 1: from one of the classes that we did. And Phil

756
00:39:44,440 --> 00:39:47,800
Speaker 1: had sliced up his brisket in the class and someone

757
00:39:47,880 --> 00:39:50,200
Speaker 1: had said, yeah, we normally don't turn him in that thick.

758
00:39:50,239 --> 00:39:52,640
Speaker 1: And I'm looking at Phil's brisket and I'm like, man,

759
00:39:52,640 --> 00:39:56,719
Speaker 1: that's not thick. In my mind, I'm like, man, that's

760
00:39:56,800 --> 00:40:00,759
Speaker 1: like pencil with it looks pretty, you know. But for

761
00:40:00,880 --> 00:40:03,399
Speaker 1: the Australians that were in the class, they were saying, oh,

762
00:40:03,440 --> 00:40:05,800
Speaker 1: that's that's kind of thick and you could get dinged.

763
00:40:07,320 --> 00:40:10,360
Speaker 1: And so I told myself, yeah, I probably need to

764
00:40:10,360 --> 00:40:12,600
Speaker 1: go a little little thinner than my big old ribbas

765
00:40:12,600 --> 00:40:15,279
Speaker 1: that I put in. So but that was probably the

766
00:40:15,320 --> 00:40:16,279
Speaker 1: only change, you know.

767
00:40:17,640 --> 00:40:22,920
Speaker 2: Yeah, that's interesting, like because I know in CBA they

768
00:40:22,960 --> 00:40:25,720
Speaker 2: eat with a fork, right, the judges have a fork,

769
00:40:25,800 --> 00:40:29,000
Speaker 2: so you go very tender like. So for our I know,

770
00:40:29,080 --> 00:40:32,560
Speaker 2: when we're doing a briskets for comps, for example, the

771
00:40:32,600 --> 00:40:34,560
Speaker 2: goal for us is to be able to have the

772
00:40:34,600 --> 00:40:37,279
Speaker 2: slice and you can lay the slice down and then

773
00:40:37,360 --> 00:40:39,960
Speaker 2: fold it back over itself and it won't break, but

774
00:40:40,040 --> 00:40:42,680
Speaker 2: it'll fold and it'll make a nice curve. So if

775
00:40:42,680 --> 00:40:45,200
Speaker 2: we cooked ours, I think to the same tenderness that

776
00:40:45,239 --> 00:40:47,160
Speaker 2: you guys did, which is why you can do those

777
00:40:47,239 --> 00:40:51,280
Speaker 2: real thick slices. Yeah, like ours will just fall apart

778
00:40:51,400 --> 00:40:54,279
Speaker 2: and or down here they fall apart. But it's a

779
00:40:54,480 --> 00:40:56,160
Speaker 2: slightly different judging process.

780
00:40:56,920 --> 00:41:00,760
Speaker 1: It is very different judging process because they they are

781
00:41:00,840 --> 00:41:04,480
Speaker 1: using the cheapest plastic knife and fork, so it's almost

782
00:41:04,560 --> 00:41:08,040
Speaker 1: like a spork, you know. It's it's super super small

783
00:41:08,160 --> 00:41:11,160
Speaker 1: and they're only allowed to go in the box one

784
00:41:11,200 --> 00:41:14,920
Speaker 1: time to cut a piece off. So man, you can

785
00:41:14,960 --> 00:41:19,400
Speaker 1: have brisket falling apart almost sometimes, and man, you can

786
00:41:19,440 --> 00:41:22,480
Speaker 1: still score because as long as it looks like visically

787
00:41:22,520 --> 00:41:26,680
Speaker 1: it looks like it's all together, you know, sometimes it

788
00:41:26,760 --> 00:41:31,040
Speaker 1: can still score. So which yeah, man, good bad are

789
00:41:31,040 --> 00:41:33,760
Speaker 1: and different. That's just the way it is. And unfortunately

790
00:41:34,920 --> 00:41:37,840
Speaker 1: most backyard people that's what they want. They want a

791
00:41:37,920 --> 00:41:40,040
Speaker 1: rib that falls off the bone. They want you know,

792
00:41:40,680 --> 00:41:45,040
Speaker 1: it's only us competition guys that have really kcbs that

793
00:41:45,080 --> 00:41:47,200
Speaker 1: have all we want a little tug, a little bite

794
00:41:47,239 --> 00:41:50,160
Speaker 1: or a little snap or whatever. But the majority of

795
00:41:50,239 --> 00:41:54,640
Speaker 1: people that are just off the street, man, they want

796
00:41:54,719 --> 00:41:57,799
Speaker 1: ribs that fall off the bone. They want they want

797
00:41:57,840 --> 00:42:01,000
Speaker 1: brisket that's super tender and overcooked, if you will.

798
00:42:01,239 --> 00:42:06,040
Speaker 2: So, yeah, we we always say here even though our

799
00:42:06,160 --> 00:42:08,600
Speaker 2: guys Uh, you know, it's meant to be looking for

800
00:42:08,640 --> 00:42:12,840
Speaker 2: that bite, that slight pull. We definitely say it's better

801
00:42:12,880 --> 00:42:14,239
Speaker 2: to be over than under.

802
00:42:14,320 --> 00:42:17,319
Speaker 1: For sure. For sure. Well I mean and too. I

803
00:42:17,320 --> 00:42:19,680
Speaker 1: think if you're a judge and you're you know, you're

804
00:42:19,760 --> 00:42:22,080
Speaker 1: queuing up for the weekend to go judge a contest,

805
00:42:23,000 --> 00:42:25,400
Speaker 1: you know, and you're driving, you know, maybe getting a

806
00:42:25,440 --> 00:42:27,719
Speaker 1: hotel room or whatnot, and you get to a contest

807
00:42:27,800 --> 00:42:30,239
Speaker 1: and man, the first ribs you get is a tight

808
00:42:30,360 --> 00:42:36,239
Speaker 1: rib you know. And I don't know they're but like cacbs,

809
00:42:36,320 --> 00:42:40,200
Speaker 1: the judges come in with coolers where they're taking food home. Man,

810
00:42:40,360 --> 00:42:42,919
Speaker 1: they're gonna no one wants I wouldn't think anybody wants

811
00:42:42,960 --> 00:42:44,840
Speaker 1: to take home a bunch of tight ribs, you know.

812
00:42:45,280 --> 00:42:51,279
Speaker 2: So yeah, yeah, it's an interesting dynamic. It's an interesting dynamic. Now,

813
00:42:51,280 --> 00:42:53,640
Speaker 2: did you get to see much of Australia while you're there?

814
00:42:53,680 --> 00:42:55,000
Speaker 4: You're there for what a couple of weeks?

815
00:42:55,320 --> 00:42:59,200
Speaker 1: Yeah? I think almost three weeks. So yeah, we uh man,

816
00:42:59,239 --> 00:43:01,120
Speaker 1: we saw a lot. We toured around, you know, we

817
00:43:01,200 --> 00:43:05,160
Speaker 1: started in Sydney and then we moved from Sydney to

818
00:43:05,520 --> 00:43:08,920
Speaker 1: uh Cans and did a great barrier reef bit Uh

819
00:43:09,400 --> 00:43:12,239
Speaker 1: did some fishing there in Sydney, some more fishing up

820
00:43:12,239 --> 00:43:17,960
Speaker 1: in cans and Uh, then flew to Brisbane and did

821
00:43:18,000 --> 00:43:20,960
Speaker 1: some UH did some sites or hanging around in Brisbane,

822
00:43:21,000 --> 00:43:24,759
Speaker 1: did a class in Brisbane, and then spent a couple

823
00:43:24,840 --> 00:43:27,719
Speaker 1: of days down at the August Gold Coast and spent

824
00:43:27,840 --> 00:43:31,040
Speaker 1: some time there and then from there flew to Newcastle. So, man,

825
00:43:31,080 --> 00:43:32,880
Speaker 1: it felt like we were there for two months. It

826
00:43:32,960 --> 00:43:35,799
Speaker 1: was a man, it was great at UH. Every two

827
00:43:35,840 --> 00:43:37,720
Speaker 1: or three days we seemed like we were popping somewhere

828
00:43:37,800 --> 00:43:39,560
Speaker 1: new So did.

829
00:43:39,400 --> 00:43:42,600
Speaker 2: You get a did you get a feeling of the scale? Frustrated?

830
00:43:42,600 --> 00:43:45,000
Speaker 2: Because it's actually much bigger than people think. I mean,

831
00:43:45,040 --> 00:43:47,480
Speaker 2: it goes from literally it would go like New York

832
00:43:47,520 --> 00:43:49,440
Speaker 2: to la It covers the whole life.

833
00:43:49,520 --> 00:43:51,520
Speaker 1: But I'd already knew that. I mean, I was in

834
00:43:51,560 --> 00:43:55,759
Speaker 1: the logistics industry and before so I'd already you know,

835
00:43:55,800 --> 00:43:57,640
Speaker 1: we had an office. We have an office in Perth,

836
00:43:57,680 --> 00:44:00,000
Speaker 1: we had an office in Melbourne and an office in Brisbane,

837
00:44:00,080 --> 00:44:02,480
Speaker 1: and so I was already you know, I'd been to

838
00:44:02,520 --> 00:44:04,880
Speaker 1: Singapore several times in China. I'd never made it to

839
00:44:04,920 --> 00:44:07,880
Speaker 1: our Australia offices, but made it to our China office

840
00:44:07,920 --> 00:44:11,160
Speaker 1: and our Singapore office. And man, I knew that per

841
00:44:11,320 --> 00:44:13,960
Speaker 1: to you know, Sydney. Man, it might as well like

842
00:44:14,160 --> 00:44:16,840
Speaker 1: La to Key West or something. You know, it's a

843
00:44:17,000 --> 00:44:17,760
Speaker 1: it's a good track.

844
00:44:18,040 --> 00:44:24,120
Speaker 2: So well, next time, next time we'll have to get

845
00:44:24,120 --> 00:44:26,080
Speaker 2: you over to New Zealand because you know, if you're

846
00:44:26,120 --> 00:44:28,360
Speaker 2: a hunting guy, you know the Aussie hunting. I don't

847
00:44:28,400 --> 00:44:30,440
Speaker 2: know much about the Aussie hunting scene, but I know

848
00:44:31,120 --> 00:44:35,040
Speaker 2: in New Zealand hunting is a big deal. And there

849
00:44:35,120 --> 00:44:38,480
Speaker 2: are some fantastic hunting guides that you can take. There's

850
00:44:38,480 --> 00:44:42,280
Speaker 2: some out from the some from the New Zealand barbecue

851
00:44:42,280 --> 00:44:44,480
Speaker 2: community who would happily take you to some of their

852
00:44:44,520 --> 00:44:46,440
Speaker 2: favorite spots and sights.

853
00:44:47,040 --> 00:44:49,120
Speaker 1: Man, that would be brilliant. And two, you know, like

854
00:44:49,200 --> 00:44:53,640
Speaker 1: I Troy was telling me, I'm sure you know, Troy, Yes,

855
00:44:54,360 --> 00:44:56,040
Speaker 1: you've got to come over to meat Stock and this,

856
00:44:56,080 --> 00:44:58,720
Speaker 1: that and the other. And and Troy did quite well.

857
00:44:58,840 --> 00:45:01,880
Speaker 1: I mean, he he randed day one and he reserved

858
00:45:01,920 --> 00:45:05,360
Speaker 1: I think both days at the invitational.

859
00:45:05,440 --> 00:45:09,680
Speaker 2: He reserved both days. He treated us well. Dann Barrett

860
00:45:09,680 --> 00:45:13,399
Speaker 2: I believe granted day one from Big Smoke and then

861
00:45:13,960 --> 00:45:15,640
Speaker 2: obviously fell the day two.

862
00:45:15,680 --> 00:45:16,839
Speaker 4: But Troy is.

863
00:45:17,160 --> 00:45:19,360
Speaker 2: Troy is a bit of a weapon. He is kicking

864
00:45:19,400 --> 00:45:26,280
Speaker 2: ass over here. We all see him coming. Well, oh damn, Troy.

865
00:45:27,280 --> 00:45:29,840
Speaker 1: I can understand why. And by the end of my

866
00:45:29,920 --> 00:45:31,640
Speaker 1: trip it's like, oh, Troy's going to be here.

867
00:45:31,760 --> 00:45:36,719
Speaker 2: You know, he is very much like but he just

868
00:45:36,800 --> 00:45:38,759
Speaker 2: counters it by being a lovely, lovely guy at the

869
00:45:38,760 --> 00:45:39,200
Speaker 2: same time.

870
00:45:39,280 --> 00:45:42,520
Speaker 1: So you know, he didn't open at the I guess

871
00:45:42,600 --> 00:45:47,560
Speaker 1: they had like a feast category at the invitational and

872
00:45:48,080 --> 00:45:51,439
Speaker 1: were you put together a big platter? And I don't

873
00:45:51,440 --> 00:45:54,880
Speaker 1: know where he landed, but he had some I guess

874
00:45:54,960 --> 00:45:58,840
Speaker 1: lamb that he had grilled and it was so good.

875
00:45:59,160 --> 00:46:00,560
Speaker 1: I mean it was so good.

876
00:46:00,719 --> 00:46:01,120
Speaker 4: Uh.

877
00:46:01,480 --> 00:46:03,759
Speaker 1: And normally, man, I don't like to eat anything. And

878
00:46:03,800 --> 00:46:06,920
Speaker 1: Troy came up to me after I had actually filmed

879
00:46:06,920 --> 00:46:09,000
Speaker 1: some of him walking with his turn and it was

880
00:46:09,040 --> 00:46:13,160
Speaker 1: a big tray. It looked gorgeous. And I was back

881
00:46:13,200 --> 00:46:15,480
Speaker 1: at my camp and he came over with uh, with

882
00:46:15,560 --> 00:46:17,799
Speaker 1: one of them, and uh, he sa in here, Bill,

883
00:46:17,840 --> 00:46:20,280
Speaker 1: try this, and I was yeah, oh, and I did,

884
00:46:20,360 --> 00:46:22,640
Speaker 1: you know, kind of regrettingly, not really wanting to try it.

885
00:46:22,920 --> 00:46:24,719
Speaker 1: And as soon as I sunk my mouth and I

886
00:46:24,760 --> 00:46:28,000
Speaker 1: was like, oh, my God, this is delicious. I'm like, hey, man,

887
00:46:28,040 --> 00:46:30,239
Speaker 1: do you have another one? Because I wanted to bring

888
00:46:30,280 --> 00:46:32,960
Speaker 1: one to my wife. My wife was sick in the trailer.

889
00:46:33,040 --> 00:46:37,239
Speaker 1: She was in the camper caravan if you call it,

890
00:46:37,320 --> 00:46:39,319
Speaker 1: but uh, and she was sick and she didn't have

891
00:46:39,440 --> 00:46:42,200
Speaker 1: much food. I was any food I can find from

892
00:46:42,239 --> 00:46:46,120
Speaker 1: the team's uh Mitch, his wife gave me some fruits.

893
00:46:46,160 --> 00:46:49,040
Speaker 1: I shoveled that over there, for she was battling the

894
00:46:49,040 --> 00:46:52,040
Speaker 1: flu in the trailer the whole weekend, if you will so.

895
00:46:53,080 --> 00:46:54,960
Speaker 1: But no, all that went fast. He goes, Oh, I'll

896
00:46:54,960 --> 00:46:56,440
Speaker 1: get you another piece, said man, I want to give

897
00:46:56,480 --> 00:46:57,959
Speaker 1: some to my wife and let her try it because

898
00:46:57,960 --> 00:47:01,400
Speaker 1: it was I thought it was outstanding, but it was

899
00:47:01,440 --> 00:47:01,839
Speaker 1: on gone.

900
00:47:02,160 --> 00:47:04,879
Speaker 2: So well, if you do get over and you get

901
00:47:04,880 --> 00:47:07,560
Speaker 2: down to christ Church, his restaurant, Beers is.

902
00:47:09,160 --> 00:47:10,880
Speaker 4: Top notch. It's phenomenal.

903
00:47:10,960 --> 00:47:13,040
Speaker 2: Yeah, it's well worth a trip and I like to

904
00:47:13,080 --> 00:47:14,640
Speaker 2: try and get there every time I can get down

905
00:47:14,640 --> 00:47:20,360
Speaker 2: to christ Church. He's christ Church, which is the South Island,

906
00:47:20,400 --> 00:47:23,120
Speaker 2: so it's about an hour and a half flight away

907
00:47:23,120 --> 00:47:28,440
Speaker 2: from Auckland, but a well, if you drove it, it

908
00:47:28,480 --> 00:47:34,200
Speaker 2: would take you about twelve to fifteen hours to drive. Yeah,

909
00:47:34,239 --> 00:47:39,560
Speaker 2: and you've got to get a boat halfway. Jesus, that's

910
00:47:39,560 --> 00:47:43,080
Speaker 2: the difference. I think the difference between here and somewhere

911
00:47:43,080 --> 00:47:47,239
Speaker 2: like Texas is you know, for us to go top

912
00:47:47,280 --> 00:47:49,360
Speaker 2: to bottom of the country is probably you know, it's

913
00:47:49,360 --> 00:47:52,400
Speaker 2: probably almost a day and a half of solid driving

914
00:47:52,800 --> 00:47:55,920
Speaker 2: because our roads very quickly become single lanes and you're

915
00:47:55,920 --> 00:47:58,360
Speaker 2: going over mountains and all this kind of thing. Texas

916
00:47:58,400 --> 00:48:00,200
Speaker 2: and America, you know, a lot of the time on

917
00:48:00,239 --> 00:48:03,560
Speaker 2: a six lane freeway for five hours, so you can

918
00:48:03,600 --> 00:48:07,319
Speaker 2: go like three times the distance. It's crazy. But here

919
00:48:07,360 --> 00:48:09,400
Speaker 2: it just takes a long time to get everywhere. You know,

920
00:48:09,480 --> 00:48:10,080
Speaker 2: it's that kind of.

921
00:48:10,440 --> 00:48:12,600
Speaker 1: And if you want to cook all the time like

922
00:48:12,680 --> 00:48:14,719
Speaker 1: we do, you know, I cook every weekend. But if

923
00:48:14,760 --> 00:48:18,080
Speaker 1: you're a guy, a cook over in Australia and you man,

924
00:48:18,080 --> 00:48:22,960
Speaker 1: you've got to lock some serious miles between Melbourne, Sydney, Brisbane.

925
00:48:23,120 --> 00:48:27,680
Speaker 1: Just that whole bouncing back and forth is just that

926
00:48:27,719 --> 00:48:31,920
Speaker 1: little region there, just those three spots, what is probably

927
00:48:31,920 --> 00:48:34,760
Speaker 1: twelve hours in between each one of them. Yeah, yeah, yeah.

928
00:48:34,920 --> 00:48:37,040
Speaker 2: Well even if you take Troy as an example here,

929
00:48:37,080 --> 00:48:39,640
Speaker 2: what Troy will do, He's got a little trailer that

930
00:48:39,680 --> 00:48:42,440
Speaker 2: he keeps up in the North Island. Yeah, because he

931
00:48:42,480 --> 00:48:45,919
Speaker 2: has to fly up each time. So then he'll fly

932
00:48:46,040 --> 00:48:47,440
Speaker 2: up and then he'll pick up his trailer and then

933
00:48:47,440 --> 00:48:49,000
Speaker 2: he'll go to the camp and they'll put his trailer

934
00:48:49,040 --> 00:48:49,680
Speaker 2: back and fly back.

935
00:48:49,680 --> 00:48:51,560
Speaker 1: I think there'd be a lot more money in what

936
00:48:52,040 --> 00:48:54,880
Speaker 1: we do. For as much shit as we do to

937
00:48:54,920 --> 00:48:57,320
Speaker 1: make this stuff happen, you think there'd be some serious

938
00:48:57,360 --> 00:49:00,640
Speaker 1: prize money. But man, we're doing all this for class trophies,

939
00:49:00,760 --> 00:49:04,239
Speaker 1: you know. So it's crazy, you know, but we love

940
00:49:04,560 --> 00:49:06,200
Speaker 1: you know, we love them plastic trophies.

941
00:49:06,239 --> 00:49:09,080
Speaker 2: Baby, you know this this is a this is a

942
00:49:09,120 --> 00:49:14,520
Speaker 2: money dump. That's exactly we're paying to strike our own egos,

943
00:49:14,520 --> 00:49:15,600
Speaker 2: I believe is what is.

944
00:49:15,560 --> 00:49:17,160
Speaker 1: What we're really doing. It's horrible.

945
00:49:18,080 --> 00:49:20,759
Speaker 2: You have competed at some of the biggest competitions in

946
00:49:20,800 --> 00:49:23,040
Speaker 2: the world. Right, You've done the Royal, You've done the Jack.

947
00:49:23,080 --> 00:49:24,360
Speaker 2: I mean I can see behind you. You've got a

948
00:49:24,440 --> 00:49:26,680
Speaker 2: jack barrel head behind you on the wall.

949
00:49:26,880 --> 00:49:29,000
Speaker 1: Second place Brisket behind New Zealand.

950
00:49:29,200 --> 00:49:32,000
Speaker 2: You know, oh you were against more better barbecue.

951
00:49:32,080 --> 00:49:32,319
Speaker 1: Huh.

952
00:49:32,360 --> 00:49:33,440
Speaker 2: It's Jared and Mikey.

953
00:49:33,560 --> 00:49:38,279
Speaker 1: So yeah, so we actually tied for first place, but

954
00:49:38,360 --> 00:49:40,600
Speaker 1: they got me on the drop score, so they actually

955
00:49:40,640 --> 00:49:43,080
Speaker 1: really did beat me. It wasn't a coin toss, so

956
00:49:43,120 --> 00:49:47,919
Speaker 1: which obviously makes it better that, you know, I would

957
00:49:47,960 --> 00:49:50,160
Speaker 1: hate to lose to a coin toss and get second place.

958
00:49:50,239 --> 00:49:52,799
Speaker 1: So they did actually, uh, they did actually beat me.

959
00:49:53,520 --> 00:49:56,640
Speaker 1: So yeah, New Zealand got first and I got second.

960
00:49:56,800 --> 00:49:58,919
Speaker 2: So just on that, I just want to find out

961
00:49:58,920 --> 00:50:01,319
Speaker 2: because the video that a scene. So obviously we were

962
00:50:01,360 --> 00:50:03,640
Speaker 2: all watching live and all that kind of stuff and

963
00:50:03,680 --> 00:50:06,840
Speaker 2: watching the awards, and it was kind of surreal because

964
00:50:06,880 --> 00:50:10,840
Speaker 2: they read out the team name and kind of Jared

965
00:50:10,880 --> 00:50:12,560
Speaker 2: and Mikey. They were way out the back. They are

966
00:50:12,560 --> 00:50:15,279
Speaker 2: out the back of the cheap seats kind of, you know,

967
00:50:15,280 --> 00:50:18,200
Speaker 2: a couple of minutes away, and it seemed like nobody

968
00:50:18,280 --> 00:50:20,680
Speaker 2: kind of knew who they were, and everybody was a

969
00:50:20,680 --> 00:50:22,319
Speaker 2: bit like who who's that?

970
00:50:22,600 --> 00:50:23,799
Speaker 4: Like what the hell?

971
00:50:23,880 --> 00:50:26,160
Speaker 2: Like what was it like for you guys, because obviously

972
00:50:26,160 --> 00:50:28,600
Speaker 2: you're standing there with It's like it's like you being

973
00:50:28,640 --> 00:50:30,800
Speaker 2: at a local sitting with your friends.

974
00:50:30,840 --> 00:50:34,320
Speaker 1: And it's a little different for us because I'd gotten

975
00:50:34,400 --> 00:50:38,399
Speaker 1: second place brisket. So by the time I get down there,

976
00:50:39,000 --> 00:50:41,719
Speaker 1: I got to walk down the aisle or whatever. I

977
00:50:41,800 --> 00:50:44,720
Speaker 1: get the trophies. Then they're pulling me out the back

978
00:50:44,760 --> 00:50:48,879
Speaker 1: for photo shoots, so I can't I can barely hear

979
00:50:49,040 --> 00:50:52,960
Speaker 1: who gets first place brisket. But I'm around back. I'm

980
00:50:52,960 --> 00:50:56,440
Speaker 1: not I'm around back with their photographer. I've got my

981
00:50:56,600 --> 00:50:59,000
Speaker 1: whole team that was there. They're all setting up for

982
00:50:59,120 --> 00:51:02,000
Speaker 1: pictures with thearlhead with the big backdrop. So you kind

983
00:51:02,000 --> 00:51:05,200
Speaker 1: of miss, you kind of miss who gets called behind you, really,

984
00:51:05,400 --> 00:51:08,600
Speaker 1: you know, whenever you're uh uh because you're not actually

985
00:51:08,640 --> 00:51:11,759
Speaker 1: sitting in the stands, but uh And I mean, it

986
00:51:11,840 --> 00:51:15,480
Speaker 1: was so chaotic behind the scenes. I don't even remember

987
00:51:15,640 --> 00:51:19,400
Speaker 1: hearing who got first place, right, it was uh and

988
00:51:19,440 --> 00:51:20,959
Speaker 1: that's the same and a lot of the big ones.

989
00:51:20,960 --> 00:51:23,680
Speaker 1: You know, I cook San Antonio Rodeo, and you know,

990
00:51:23,760 --> 00:51:26,160
Speaker 1: I think the first call I got when I won

991
00:51:26,280 --> 00:51:28,919
Speaker 1: it was a fifth place rib. Well, by the time

992
00:51:28,960 --> 00:51:31,480
Speaker 1: I got back to my chair man, they were on

993
00:51:31,560 --> 00:51:35,000
Speaker 1: first place rib. So I have no idea who got second,

994
00:51:35,080 --> 00:51:38,960
Speaker 1: third and fourth. And it wasn't until you know, actually

995
00:51:39,200 --> 00:51:41,440
Speaker 1: I got fifth place rib and Kit Poke had got

996
00:51:41,560 --> 00:51:44,560
Speaker 1: fourth place rib. And Kit's one of my good friends.

997
00:51:44,600 --> 00:51:46,640
Speaker 1: But man, I had no idea until Monday, and I

998
00:51:46,680 --> 00:51:48,480
Speaker 1: see the pictures on the internet'm oh shit, I don't

999
00:51:48,520 --> 00:51:50,600
Speaker 1: know Kit got fourth. He beat me, the little bastard,

1000
00:51:50,840 --> 00:51:53,359
Speaker 1: you know, but it gets some of those big ones,

1001
00:51:53,360 --> 00:51:56,640
Speaker 1: it gets so chaotic and there's so much I guess,

1002
00:51:56,680 --> 00:52:01,240
Speaker 1: ambient noise, especially when you're walking around with your trophy

1003
00:52:01,320 --> 00:52:04,440
Speaker 1: trying to you know, organize or get a picture or whatnot.

1004
00:52:04,520 --> 00:52:07,960
Speaker 1: So so that whole bit I just and I didn't

1005
00:52:08,000 --> 00:52:09,799
Speaker 1: know that it was a New Zealand team. I didn't

1006
00:52:09,800 --> 00:52:14,200
Speaker 1: know any of it until after the actual contest was over.

1007
00:52:14,239 --> 00:52:15,719
Speaker 1: I think it was the next day it was like,

1008
00:52:16,320 --> 00:52:18,879
Speaker 1: who was first place Brisket? I don't know. I don't

1009
00:52:18,880 --> 00:52:21,000
Speaker 1: know who it was A New Zealand team. Oh really,

1010
00:52:21,880 --> 00:52:23,480
Speaker 1: I had no idea. I had no idea who it was.

1011
00:52:23,520 --> 00:52:25,840
Speaker 1: I had no idea it was New Zealand until after

1012
00:52:26,280 --> 00:52:29,520
Speaker 1: a day after it was over. So because you know,

1013
00:52:29,560 --> 00:52:32,120
Speaker 1: once Brisket's over, man, you're right into the top ten.

1014
00:52:32,160 --> 00:52:34,640
Speaker 1: You're not thinking about Brisket. You're like, man, I hope

1015
00:52:34,680 --> 00:52:36,000
Speaker 1: I make top ten, you know.

1016
00:52:38,160 --> 00:52:39,520
Speaker 4: Yeah, yeah it was.

1017
00:52:39,640 --> 00:52:41,080
Speaker 2: It was a great moment for a lot of us

1018
00:52:41,120 --> 00:52:45,640
Speaker 2: watching from back here, and I bet I equally so

1019
00:52:45,960 --> 00:52:49,400
Speaker 2: for us in Texas. There was for a lot of

1020
00:52:49,440 --> 00:52:52,719
Speaker 2: my Texas friends and family. You know, they're watching it too,

1021
00:52:52,840 --> 00:52:56,799
Speaker 2: and they hadn't heard my name for chicken for and

1022
00:52:56,960 --> 00:52:58,839
Speaker 2: you know, I'm one of the few Texas teams. They're

1023
00:52:58,960 --> 00:53:01,160
Speaker 2: just like, you know, you probably got one New Zealand

1024
00:53:01,200 --> 00:53:04,480
Speaker 2: team there, you know. Yeah, So when I got second

1025
00:53:04,520 --> 00:53:06,759
Speaker 2: place brisket, you know, I've heard buddies of mine all

1026
00:53:06,800 --> 00:53:09,200
Speaker 2: we were jumping and screaming, throwing stuff. You know that

1027
00:53:09,280 --> 00:53:11,279
Speaker 2: you you know got a you know that you got

1028
00:53:11,320 --> 00:53:12,080
Speaker 2: a call or whatnot.

1029
00:53:12,200 --> 00:53:12,880
Speaker 1: So that was cool.

1030
00:53:13,080 --> 00:53:18,600
Speaker 2: So yeah, that's awesome. What would be like your top

1031
00:53:18,600 --> 00:53:23,319
Speaker 2: moment from those big comps? Is the second place brisket there?

1032
00:53:23,480 --> 00:53:25,799
Speaker 2: Or or is there something where you know, have you

1033
00:53:25,800 --> 00:53:27,680
Speaker 2: had a JC at one of these things?

1034
00:53:27,800 --> 00:53:31,880
Speaker 1: Or Probably my biggest moment was the American Royal. I

1035
00:53:31,880 --> 00:53:34,840
Speaker 1: guess it was two years ago, and I mean the

1036
00:53:34,840 --> 00:53:36,680
Speaker 1: first time I cooked it, I got a one eighty

1037
00:53:36,680 --> 00:53:39,040
Speaker 1: and chicken and I got to go on the stage. Man,

1038
00:53:39,040 --> 00:53:41,440
Speaker 1: that was great, and that was awesome to get it

1039
00:53:41,520 --> 00:53:44,719
Speaker 1: was second place again. So I've got quite a few,

1040
00:53:44,960 --> 00:53:47,759
Speaker 1: I got quite a few second places, but uh, but

1041
00:53:47,880 --> 00:53:50,480
Speaker 1: that was awesome. But that probably the best moment was

1042
00:53:53,239 --> 00:53:55,680
Speaker 1: we were at the Royal and it was the Open,

1043
00:53:55,920 --> 00:53:58,480
Speaker 1: five hundred teams, and I didn't get a calling chicken,

1044
00:53:58,840 --> 00:54:01,120
Speaker 1: no rib call, no port call, no brisket call. In

1045
00:54:01,200 --> 00:54:04,040
Speaker 1: my wife, and the year before we had gotten a

1046
00:54:04,040 --> 00:54:06,960
Speaker 1: brisket call on the Open and a chicken call on

1047
00:54:07,000 --> 00:54:08,920
Speaker 1: the Invitational, so we had, you know, we'd gotten two

1048
00:54:09,000 --> 00:54:15,440
Speaker 1: ribbons that year. So after brisket, my wife's like, listen,

1049
00:54:16,280 --> 00:54:18,399
Speaker 1: as soon as awards are over, it's Sunday night. Let's

1050
00:54:18,440 --> 00:54:21,040
Speaker 1: go ahead and get the truckloaded and then start chewing

1051
00:54:21,120 --> 00:54:23,560
Speaker 1: up the miles back to Texas. Let's not go out

1052
00:54:23,560 --> 00:54:25,920
Speaker 1: to eat with anybody, you know, because normally, you know,

1053
00:54:25,960 --> 00:54:28,080
Speaker 1: you go out to eat and this that after awards,

1054
00:54:28,920 --> 00:54:31,239
Speaker 1: I said, okay. So they start going through the top

1055
00:54:31,280 --> 00:54:34,160
Speaker 1: ten and they started twenty five, and man, they get

1056
00:54:34,200 --> 00:54:36,799
Speaker 1: all the way down to eighth place and they call

1057
00:54:36,920 --> 00:54:38,920
Speaker 1: us out for eighth place. And I wasn't expecting, just

1058
00:54:38,960 --> 00:54:41,680
Speaker 1: because you don't know where you landed, you know. At

1059
00:54:41,680 --> 00:54:43,960
Speaker 1: one point, I was like, maybe I'll be in the

1060
00:54:44,000 --> 00:54:46,279
Speaker 1: top twenty five, you know, maybe, But once they got

1061
00:54:46,320 --> 00:54:49,200
Speaker 1: down to tenth place, and oh, that guy had two calls,

1062
00:54:49,239 --> 00:54:51,839
Speaker 1: and ninth place, that guy had two calls. And then

1063
00:54:51,840 --> 00:54:54,960
Speaker 1: they ended up calling me for eighth place. Man, it

1064
00:54:55,040 --> 00:54:58,520
Speaker 1: was just a complete shock. And it was probably the

1065
00:54:58,520 --> 00:55:01,600
Speaker 1: only time that I've ever really shown much emotion at awards,

1066
00:55:01,600 --> 00:55:05,400
Speaker 1: because usually you kind of know that you know, if

1067
00:55:05,440 --> 00:55:07,880
Speaker 1: you get a brisket chicken, you know you're gonna do okay,

1068
00:55:07,920 --> 00:55:11,359
Speaker 1: So you're prepared, and you know to some degree when

1069
00:55:11,360 --> 00:55:14,520
Speaker 1: they call you for top ten or whatever, GC, you

1070
00:55:15,040 --> 00:55:16,720
Speaker 1: might already kind of know it or have a feeling.

1071
00:55:16,719 --> 00:55:19,080
Speaker 1: But this I had no feeling. So man, I came

1072
00:55:19,120 --> 00:55:21,279
Speaker 1: out of my chair and man, it was Man, it

1073
00:55:21,360 --> 00:55:25,000
Speaker 1: was probably uh. I think I broke a couple of

1074
00:55:25,000 --> 00:55:29,319
Speaker 1: people's chests from chest bumps and everything else, and right

1075
00:55:29,480 --> 00:55:32,920
Speaker 1: and again I had no idea who got called for

1076
00:55:32,960 --> 00:55:36,400
Speaker 1: seventh place. I was so wrapped up in my eighth place.

1077
00:55:36,440 --> 00:55:39,359
Speaker 1: I was up there and high fiving people this, that

1078
00:55:39,400 --> 00:55:41,040
Speaker 1: and the other. And by that time they had already

1079
00:55:41,080 --> 00:55:44,080
Speaker 1: called seventh place, and seventh place they had called Brad

1080
00:55:44,120 --> 00:55:47,959
Speaker 1: Liineger and Brad had three calls, so I had eighth

1081
00:55:48,040 --> 00:55:53,400
Speaker 1: place overall with no calls. Brad got called for seventh place,

1082
00:55:53,440 --> 00:55:58,480
Speaker 1: and he had three top twenty walks and he was

1083
00:55:58,560 --> 00:56:01,319
Speaker 1: kind of standing behind me and I didn't see him

1084
00:56:01,360 --> 00:56:03,560
Speaker 1: until you know, I turned around and I saw him

1085
00:56:03,560 --> 00:56:05,560
Speaker 1: standing there, and you know, you're holding the number because

1086
00:56:05,680 --> 00:56:08,080
Speaker 1: you know they give you the number. I'm number eight

1087
00:56:08,160 --> 00:56:11,000
Speaker 1: and he's sitting there and he's holding number seven. Man,

1088
00:56:11,040 --> 00:56:13,080
Speaker 1: it looked like someone had shot his dog, you know,

1089
00:56:14,160 --> 00:56:16,279
Speaker 1: because for three cars, you're thinking I got a chance

1090
00:56:16,360 --> 00:56:19,680
Speaker 1: to win this thing. You're not thinking seventh overall. So

1091
00:56:19,760 --> 00:56:22,600
Speaker 1: it was a man. It was a different mix of emotions.

1092
00:56:22,600 --> 00:56:24,880
Speaker 1: He was feeling for seventh and I was feeling for eighth.

1093
00:56:24,960 --> 00:56:25,319
Speaker 1: For sure.

1094
00:56:26,400 --> 00:56:29,480
Speaker 4: I was crazy. That is that is That is crazy.

1095
00:56:29,840 --> 00:56:31,680
Speaker 2: Now there's two things I want to talk about before

1096
00:56:31,680 --> 00:56:35,200
Speaker 2: we get some quick fires, and one of which is

1097
00:56:35,280 --> 00:56:40,520
Speaker 2: obviously shigen Fried the podcast, which I've been listening to,

1098
00:56:40,560 --> 00:56:42,880
Speaker 2: and I know you had some of our Oussie friends

1099
00:56:42,920 --> 00:56:45,799
Speaker 2: on there recently, but just tell us a little bit

1100
00:56:45,840 --> 00:56:48,200
Speaker 2: about that, like, because that's a great show. So if

1101
00:56:48,239 --> 00:56:51,160
Speaker 2: people haven't watched it, watched it or listened to it.

1102
00:56:51,239 --> 00:56:53,120
Speaker 2: I'm a bit of an audio guy, so I like

1103
00:56:53,160 --> 00:56:55,239
Speaker 2: to listen to them in the car, but I need

1104
00:56:55,280 --> 00:56:57,120
Speaker 2: to watch them on YouTube. I think, like, tell us

1105
00:56:57,120 --> 00:56:57,960
Speaker 2: a little bit about that.

1106
00:56:58,719 --> 00:57:00,680
Speaker 1: Yeah, so it was kind of the of the year.

1107
00:57:00,800 --> 00:57:03,680
Speaker 1: I thought, you know, I have a brand I'm selling products.

1108
00:57:03,719 --> 00:57:05,399
Speaker 1: I've got my own rib rub, I've got my own

1109
00:57:05,480 --> 00:57:10,440
Speaker 1: chicken Brian. And I've watched several people have podcasts that

1110
00:57:10,600 --> 00:57:14,520
Speaker 1: have successful brands. Cosmo came out with one, Heath Rowles

1111
00:57:14,600 --> 00:57:19,280
Speaker 1: has one, Malcolm has one, and and uh, I was questioning, man,

1112
00:57:19,320 --> 00:57:21,840
Speaker 1: why do these guys have podcasts? You know, they their

1113
00:57:21,880 --> 00:57:26,520
Speaker 1: brands are already you know, ultra successful. Why are they

1114
00:57:26,520 --> 00:57:28,720
Speaker 1: wasting their time doing a podcast? What do they get?

1115
00:57:28,760 --> 00:57:32,040
Speaker 1: Are they getting paid? You know? And another buddy of mine,

1116
00:57:32,080 --> 00:57:35,160
Speaker 1: Gulf Coast Smoke Man. He and he's small like me,

1117
00:57:35,280 --> 00:57:37,440
Speaker 1: he decided to do a podcast. I called him and then,

1118
00:57:37,440 --> 00:57:39,160
Speaker 1: why are you doing a podcast? I mean it seems

1119
00:57:39,160 --> 00:57:39,880
Speaker 1: like a lot of work.

1120
00:57:40,000 --> 00:57:43,439
Speaker 2: You know, we've had Alonzo and Sabrina on the show

1121
00:57:43,600 --> 00:57:43,800
Speaker 2: like that.

1122
00:57:43,960 --> 00:57:44,760
Speaker 4: They're great people.

1123
00:57:45,120 --> 00:57:47,000
Speaker 1: Yeah yeah, And I'm like, man, it's I mean. And

1124
00:57:47,040 --> 00:57:48,560
Speaker 1: he he was one that I you know, me and

1125
00:57:48,640 --> 00:57:52,040
Speaker 1: him are good buddies as well. And he said, man,

1126
00:57:52,080 --> 00:57:54,760
Speaker 1: it's just another video. It's more brand recognition, this, that

1127
00:57:54,800 --> 00:57:58,280
Speaker 1: and the other. So I listened to I think I

1128
00:57:58,320 --> 00:58:01,200
Speaker 1: was watching a YouTube video about pod casting and something,

1129
00:58:01,240 --> 00:58:04,320
Speaker 1: and man, it just hit me that, Man, I talked

1130
00:58:04,360 --> 00:58:07,040
Speaker 1: barbecue all week long to friends. And you know, I

1131
00:58:07,160 --> 00:58:10,800
Speaker 1: always getting phone calls about barbecue. Man, why not stick

1132
00:58:10,840 --> 00:58:14,240
Speaker 1: it on Why not just stick it on YouTube? And

1133
00:58:14,840 --> 00:58:19,000
Speaker 1: I'm already having these discussions anyway. Man, let's just record

1134
00:58:19,040 --> 00:58:22,320
Speaker 1: it and it can't hurt the brand. And I really

1135
00:58:22,400 --> 00:58:24,720
Speaker 1: didn't want to do any editing. I didn't really want

1136
00:58:24,760 --> 00:58:27,320
Speaker 1: to do, man, I didn't want to do too much work.

1137
00:58:27,400 --> 00:58:29,560
Speaker 1: So I was just, Man, I'm just gonna do myne live.

1138
00:58:29,880 --> 00:58:32,520
Speaker 1: Like Alonzo's podcast is pre recorded, a lot of them

1139
00:58:32,520 --> 00:58:34,960
Speaker 1: are pre recorded, but I don't want to have to

1140
00:58:35,000 --> 00:58:38,360
Speaker 1: go back and edit it. I would rather just, man,

1141
00:58:38,440 --> 00:58:41,520
Speaker 1: just shoot it live and man, whatever happens. Man, it's me,

1142
00:58:41,800 --> 00:58:44,480
Speaker 1: you know what. It's authentic, it's real. It don't matter.

1143
00:58:44,520 --> 00:58:46,920
Speaker 1: And man, either you like it or you don't, it

1144
00:58:46,920 --> 00:58:49,080
Speaker 1: don't matter. You know. Some people are gonna like it,

1145
00:58:49,120 --> 00:58:52,040
Speaker 1: some people aren't. It's uh but and I don't have

1146
00:58:52,080 --> 00:58:54,280
Speaker 1: to worry about putting any lipstick on a pig or

1147
00:58:54,320 --> 00:58:57,600
Speaker 1: you know, and we've had some that probably needed some lipstick,

1148
00:58:57,800 --> 00:59:01,920
Speaker 1: you know. But uh, man, it's anything on the internet's

1149
00:59:01,920 --> 00:59:05,360
Speaker 1: forgotten about in three days usually, so some of them

1150
00:59:05,360 --> 00:59:09,080
Speaker 1: have been completely trash. And uh but man, we're having

1151
00:59:09,120 --> 00:59:11,360
Speaker 1: fun doing it, which is uh, you know, which is

1152
00:59:11,400 --> 00:59:11,919
Speaker 1: a good time.

1153
00:59:12,200 --> 00:59:17,880
Speaker 2: So and it's yourself, Phil Breeden Cole, I believe West here.

1154
00:59:17,960 --> 00:59:22,280
Speaker 1: See it's me Phil and West West. Garrett's pigolitically incorrect

1155
00:59:22,280 --> 00:59:25,760
Speaker 1: out of Mississippi. And he's a he's our so called producer. See.

1156
00:59:26,000 --> 00:59:27,840
Speaker 1: His job is to keep up with the chat and

1157
00:59:27,840 --> 00:59:29,800
Speaker 1: if there's anything in the chat that we don't see,

1158
00:59:29,920 --> 00:59:32,680
Speaker 1: kind of bring it to our attention. And uh and

1159
00:59:32,720 --> 00:59:34,000
Speaker 1: we have fun with Wes, you know.

1160
00:59:34,240 --> 00:59:37,000
Speaker 2: So, yeah, it's a great show and people can so

1161
00:59:37,200 --> 00:59:39,600
Speaker 2: you you put it out live on YouTube? Is that

1162
00:59:39,800 --> 00:59:42,320
Speaker 2: just it's on the Chicken Fried you go to channel

1163
00:59:42,320 --> 00:59:43,040
Speaker 2: for it, it goes.

1164
00:59:42,960 --> 00:59:46,280
Speaker 1: Out, it's on it's on my Chicken Fried Barbecue page.

1165
00:59:46,920 --> 00:59:49,560
Speaker 2: And then it goes and then I know it goes

1166
00:59:49,600 --> 00:59:51,680
Speaker 2: to podcasts because I listened to it as a podcast.

1167
00:59:51,760 --> 00:59:53,760
Speaker 2: So anyway you get your podcasts.

1168
00:59:54,480 --> 00:59:56,440
Speaker 1: Any I think in two I have to you know,

1169
00:59:56,480 --> 00:59:59,480
Speaker 1: I'm with Bud is it buzz feed or buzz you know,

1170
00:59:59,520 --> 01:00:03,800
Speaker 1: it's not Sprout, Bud Sprout and Bud Sprout. I didn't

1171
01:00:03,840 --> 01:00:07,400
Speaker 1: go live with bud Sprout until after about fifteen episodes,

1172
01:00:08,760 --> 01:00:12,160
Speaker 1: and it only let me upload like ten episodes every

1173
01:00:12,200 --> 01:00:16,360
Speaker 1: thirty days, so I'm a little bit behind on episodes

1174
01:00:16,440 --> 01:00:18,280
Speaker 1: just because it made it CAPSU you out at ten

1175
01:00:18,440 --> 01:00:20,360
Speaker 1: so the first month and it's like you gotta wait

1176
01:00:20,360 --> 01:00:22,640
Speaker 1: thirty days to upload more, and I'm like, man, I

1177
01:00:22,680 --> 01:00:24,640
Speaker 1: only got ten in there and we've already done fifteen

1178
01:00:24,760 --> 01:00:28,400
Speaker 1: and you know, so I'm constantly chasing my tail with it.

1179
01:00:28,520 --> 01:00:32,280
Speaker 2: So well, it's a good listen and I would advise

1180
01:00:32,320 --> 01:00:34,720
Speaker 2: any of our guys going obviously after you've listened to

1181
01:00:34,760 --> 01:00:36,600
Speaker 2: our show, don't listen to it first, listen to it

1182
01:00:36,640 --> 01:00:39,000
Speaker 2: after us, but make sure you do listen to it

1183
01:00:39,040 --> 01:00:42,240
Speaker 2: because it's a great it's great fun. Now the other

1184
01:00:42,280 --> 01:00:43,680
Speaker 2: thing I wanted, I did want to touch on your

1185
01:00:43,680 --> 01:00:45,800
Speaker 2: products because we don't get I don't know if we

1186
01:00:45,840 --> 01:00:48,600
Speaker 2: can get the rub here unless we get out of Australia.

1187
01:00:48,720 --> 01:00:52,280
Speaker 2: But I've certainly been using your Brian of late, so

1188
01:00:52,480 --> 01:00:54,840
Speaker 2: I've got some of your Brian off our friend Nate

1189
01:00:54,880 --> 01:01:00,480
Speaker 2: Blackledge from Barbecue Suplico in Australia, and I did it

1190
01:01:00,640 --> 01:01:03,400
Speaker 2: my last contest, and I can tell you that we

1191
01:01:03,520 --> 01:01:06,640
Speaker 2: normally come nowhere for chicken and we top ten that

1192
01:01:06,760 --> 01:01:08,880
Speaker 2: chicken and I was like, okay, well we're doing something

1193
01:01:08,960 --> 01:01:11,760
Speaker 2: right here. So that was good and I really I

1194
01:01:11,800 --> 01:01:14,400
Speaker 2: really liked it. So what goes into the thinking of

1195
01:01:14,440 --> 01:01:16,280
Speaker 2: a Brian Souse? I think, Yeah, we talked to lots

1196
01:01:16,280 --> 01:01:19,800
Speaker 2: of people who make rubs, so we've talked about how

1197
01:01:19,920 --> 01:01:21,840
Speaker 2: rub gets made, but a Brian is something a little

1198
01:01:21,840 --> 01:01:24,040
Speaker 2: bit different, and it's I think a lot of people

1199
01:01:24,120 --> 01:01:26,280
Speaker 2: here think of it as very much a competition thing.

1200
01:01:26,320 --> 01:01:28,920
Speaker 2: But actually I'm a big proponent of saying, if you're

1201
01:01:28,960 --> 01:01:31,960
Speaker 2: doing a you know, any kind of bird, any chicken,

1202
01:01:32,040 --> 01:01:34,160
Speaker 2: any turkey, you should brine it. It just makes a

1203
01:01:34,200 --> 01:01:34,960
Speaker 2: massive difference.

1204
01:01:35,000 --> 01:01:38,360
Speaker 1: But yeah, I mean, and there's you know, there's not

1205
01:01:38,480 --> 01:01:40,960
Speaker 1: a lot of brinds. I mean, there's a there's a

1206
01:01:40,960 --> 01:01:43,480
Speaker 1: couple of them, and uh, you know, I think Cosmo

1207
01:01:43,600 --> 01:01:47,840
Speaker 1: has one, Butcher's has one. But there wasn't a you know,

1208
01:01:47,960 --> 01:01:50,000
Speaker 1: I felt like there's not a big market or not

1209
01:01:50,040 --> 01:01:52,360
Speaker 1: a there's a you know, and there's not a whole

1210
01:01:52,360 --> 01:01:57,280
Speaker 1: lot of competition in that space. And equally, so I

1211
01:01:57,320 --> 01:02:00,000
Speaker 1: was using Oakridge game Changer and they went out of business,

1212
01:02:00,160 --> 01:02:03,760
Speaker 1: so I was kind of forced to come up with something,

1213
01:02:04,000 --> 01:02:08,400
Speaker 1: you know, and uh, but you know, essentially, a brine

1214
01:02:08,520 --> 01:02:10,680
Speaker 1: is basically sugar and water, you know. I mean you

1215
01:02:10,680 --> 01:02:13,400
Speaker 1: can add in other flavor elements, which we've done, but

1216
01:02:13,840 --> 01:02:16,920
Speaker 1: the core of a brine is water and sugar and salt,

1217
01:02:17,120 --> 01:02:20,840
Speaker 1: you know. So uh And for years on my half

1218
01:02:20,960 --> 01:02:25,360
Speaker 1: chicken in ib c A, when I would do half chicken, man,

1219
01:02:25,400 --> 01:02:28,400
Speaker 1: that's what I would use. I wouldn't use a commercial product.

1220
01:02:28,480 --> 01:02:31,520
Speaker 1: I would just mix my own brine. And from playing

1221
01:02:31,600 --> 01:02:34,240
Speaker 1: with years of doing half chicken, of mixing my own

1222
01:02:34,280 --> 01:02:39,680
Speaker 1: brine with sugar, brown sugar, salt, water, some other flavoring,

1223
01:02:39,800 --> 01:02:44,440
Speaker 1: whether it's garlic or you know, different elements and onions

1224
01:02:44,440 --> 01:02:47,840
Speaker 1: that I would put in there. So it's, man, my

1225
01:02:47,880 --> 01:02:50,800
Speaker 1: half chicken would do well. But I truly believe it's

1226
01:02:50,920 --> 01:02:52,840
Speaker 1: it's from the brine. I mean, you can inject it

1227
01:02:52,880 --> 01:02:55,560
Speaker 1: as well, but U and the brine brings in all

1228
01:02:55,600 --> 01:02:59,080
Speaker 1: the moisture. So h. But but yeah, there wasn't a

1229
01:02:59,120 --> 01:03:03,280
Speaker 1: big spot. And I'm with a very large co packer

1230
01:03:03,320 --> 01:03:05,720
Speaker 1: with a very good food scientist department, so a lot

1231
01:03:05,720 --> 01:03:08,560
Speaker 1: of it, you know. I told them what I was

1232
01:03:08,640 --> 01:03:12,439
Speaker 1: doing with my half chicken, you know, and their food

1233
01:03:12,480 --> 01:03:14,760
Speaker 1: science department puts something together and send it to me.

1234
01:03:14,800 --> 01:03:17,240
Speaker 1: And I tried it, and man, it seemed to work.

1235
01:03:18,760 --> 01:03:21,080
Speaker 1: And they've got a really good food science department. I

1236
01:03:21,080 --> 01:03:23,840
Speaker 1: mean they do a lot of big brands. The company

1237
01:03:23,880 --> 01:03:26,520
Speaker 1: that I'm with, they they represent or they do a

1238
01:03:26,520 --> 01:03:29,680
Speaker 1: lot of packing for a lot of you know, national brands,

1239
01:03:29,720 --> 01:03:34,280
Speaker 1: if you will. And more than just seasonings. I mean,

1240
01:03:34,320 --> 01:03:37,520
Speaker 1: they make flavoring for macaroni and cheese. I mean they

1241
01:03:38,000 --> 01:03:39,919
Speaker 1: and they do all kinds of stuff in the food

1242
01:03:39,960 --> 01:03:44,320
Speaker 1: service industry. So their food science department is pretty uh man,

1243
01:03:44,320 --> 01:03:45,920
Speaker 1: it's a lot smarter than me. You know.

1244
01:03:47,720 --> 01:03:50,120
Speaker 2: Well, it's a great product, and I said tonight, I said,

1245
01:03:50,200 --> 01:03:52,440
Speaker 2: I said, I'll try it and if I like it,

1246
01:03:52,480 --> 01:03:54,000
Speaker 2: I'll put in a bigger order. And now I said

1247
01:03:54,000 --> 01:03:55,520
Speaker 2: something I need to put in a bigger order with you.

1248
01:03:55,560 --> 01:03:57,160
Speaker 2: I need to I need to stuck up and make

1249
01:03:57,160 --> 01:03:58,760
Speaker 2: sure I'm not going to run out at any time

1250
01:03:58,880 --> 01:04:02,400
Speaker 2: right that I've got right now. So it's a great product,

1251
01:04:03,640 --> 01:04:05,000
Speaker 2: and we'll look out for more of that. And I

1252
01:04:05,000 --> 01:04:08,440
Speaker 2: know you've got to rub a rib grind rub as well,

1253
01:04:08,520 --> 01:04:11,720
Speaker 2: which hopefully we'll start to see over on these shores

1254
01:04:11,760 --> 01:04:12,320
Speaker 2: soon as well.

1255
01:04:12,440 --> 01:04:14,120
Speaker 4: I have to cook you up a distributor.

1256
01:04:14,600 --> 01:04:17,040
Speaker 1: Yeah, yeah, no, that would be great. Yeah, I mean

1257
01:04:17,120 --> 01:04:19,840
Speaker 1: Nate carries both of them now, and I'm about to

1258
01:04:19,920 --> 01:04:23,400
Speaker 1: release another rub of sweet Rub that should be coming

1259
01:04:23,440 --> 01:04:25,600
Speaker 1: out in the next I say, thirty days. I think

1260
01:04:25,640 --> 01:04:27,400
Speaker 1: it's probably when it's going to hit the shelves. So

1261
01:04:28,680 --> 01:04:30,560
Speaker 1: I'm looking forward to that as well, because I've been

1262
01:04:30,640 --> 01:04:32,440
Speaker 1: using it as well, and I didn't take it with

1263
01:04:32,520 --> 01:04:36,000
Speaker 1: me to Australia just because all I have it is bags.

1264
01:04:37,320 --> 01:04:39,960
Speaker 1: I don't have it in a proper shaker where man,

1265
01:04:40,000 --> 01:04:42,439
Speaker 1: if Australian customers were to look at it, they could

1266
01:04:42,440 --> 01:04:45,200
Speaker 1: see what was in it. So all I have it

1267
01:04:45,240 --> 01:04:47,200
Speaker 1: in is you know, like a five pound bag, So

1268
01:04:47,280 --> 01:04:49,840
Speaker 1: I use it here. But I thought, man, I'll just

1269
01:04:49,920 --> 01:04:51,560
Speaker 1: leave this one here. I don't want to get flagged

1270
01:04:51,560 --> 01:04:52,240
Speaker 1: by customs.

1271
01:04:52,400 --> 01:04:55,520
Speaker 2: So yeah, it's it's not a good good time if

1272
01:04:55,560 --> 01:05:00,600
Speaker 2: you get flap by Ossie customers. No, no, well, I think

1273
01:05:00,600 --> 01:05:03,040
Speaker 2: it's time to turn up the heat a little bit.

1274
01:05:03,080 --> 01:05:05,240
Speaker 2: We'll ask you some quick fires. But just before we

1275
01:05:05,280 --> 01:05:07,880
Speaker 2: do that, let's quick fire some ads into your ears

1276
01:05:07,920 --> 01:05:15,000
Speaker 2: as well. All right, bell I have I'm always excited

1277
01:05:15,000 --> 01:05:17,520
Speaker 2: by these questions because we get to, you know, scratch

1278
01:05:17,560 --> 01:05:20,480
Speaker 2: the surface a little bit, take the polish off. Yeah,

1279
01:05:20,520 --> 01:05:26,520
Speaker 2: that let the real Bill Purvis out the interview. I

1280
01:05:28,880 --> 01:05:32,200
Speaker 2: to my wife, I need well, I'm not gonna I'm

1281
01:05:32,200 --> 01:05:34,120
Speaker 2: not gonna argue with your wife. I never argue with

1282
01:05:34,160 --> 01:05:37,800
Speaker 2: anybody's wife. I just take that as gospel. So let's

1283
01:05:37,880 --> 01:05:40,200
Speaker 2: let's scratch a blow the surface. Let's find out a

1284
01:05:40,240 --> 01:05:43,240
Speaker 2: little bit more about you. And let's start with what

1285
01:05:43,400 --> 01:05:45,280
Speaker 2: is the strangest thing you've ever eaten?

1286
01:05:46,320 --> 01:05:50,720
Speaker 1: Mm? Probably when I was in China, and I really

1287
01:05:50,720 --> 01:05:53,040
Speaker 1: don't know what it was, but I know it wasn't pork.

1288
01:05:53,720 --> 01:05:57,880
Speaker 1: They told me it was pork, but it was quickly square.

1289
01:05:58,160 --> 01:05:59,880
Speaker 1: We were sitting it was me and a bunch of

1290
01:06:00,440 --> 01:06:03,080
Speaker 1: were sitting at this hot pot place, and they, oh,

1291
01:06:03,200 --> 01:06:05,440
Speaker 1: let's order some you know, and I'm eating the shrimp

1292
01:06:06,200 --> 01:06:09,120
Speaker 1: because to me, man, shrimp is a shrimp. You know,

1293
01:06:09,240 --> 01:06:11,880
Speaker 1: a prawn is a prawn. And we've got this big

1294
01:06:11,920 --> 01:06:15,080
Speaker 1: boiling water thing, you know, this hot pot thing that

1295
01:06:15,200 --> 01:06:17,560
Speaker 1: you know you boil the shrimp. I ate crawfish all

1296
01:06:17,600 --> 01:06:21,320
Speaker 1: the time. Whatever. H So they ordered some pork, and

1297
01:06:21,520 --> 01:06:24,040
Speaker 1: uh it came and it looked like spam. It was

1298
01:06:24,080 --> 01:06:28,600
Speaker 1: perfectly square. And I told that, you know, my China

1299
01:06:28,800 --> 01:06:30,840
Speaker 1: Chinese colleague, I said, Man, that's I don't think that's

1300
01:06:30,840 --> 01:06:32,720
Speaker 1: really pork. He said, what are you talking about? No,

1301
01:06:32,720 --> 01:06:34,840
Speaker 1: it's pork, man, I've killed a lot of pigs. There's

1302
01:06:34,960 --> 01:06:37,720
Speaker 1: nothing on a pig that's square like that, that comes

1303
01:06:37,760 --> 01:06:41,320
Speaker 1: in that shape. That's, man, that's mechanically separated pork or something.

1304
01:06:41,360 --> 01:06:42,960
Speaker 1: I don't know what that is, but it's not pork.

1305
01:06:43,280 --> 01:06:46,040
Speaker 1: So but yeah, that's probably the strangest thing I ate.

1306
01:06:46,800 --> 01:06:49,880
Speaker 2: Yeah, I think you know, as soon as you go culturally,

1307
01:06:49,920 --> 01:06:52,880
Speaker 2: there's there's a lot of strange things knocking around there, which, uh,

1308
01:06:53,040 --> 01:06:55,440
Speaker 2: you know, we we have that culture down here. But

1309
01:06:55,760 --> 01:06:58,200
Speaker 2: a lot of people say chicken feet doubt.

1310
01:06:58,400 --> 01:07:01,120
Speaker 1: I haven't had it. I've never eaten. I do that

1311
01:07:01,200 --> 01:07:02,680
Speaker 1: one in the grocery store here, but I just never

1312
01:07:02,680 --> 01:07:02,840
Speaker 1: ha b.

1313
01:07:03,120 --> 01:07:03,320
Speaker 4: Yeah.

1314
01:07:03,840 --> 01:07:05,680
Speaker 2: Well maybe when you come down and you come here,

1315
01:07:05,920 --> 01:07:08,800
Speaker 2: we'll give you a witchity grub, which is literally what

1316
01:07:08,840 --> 01:07:09,440
Speaker 2: it sounds like.

1317
01:07:09,640 --> 01:07:11,360
Speaker 1: Man. When I come down there, I'm eating pies. I

1318
01:07:11,360 --> 01:07:12,480
Speaker 1: fell in love with the pies.

1319
01:07:12,600 --> 01:07:15,400
Speaker 4: So yeah, the pies are good. Pies are good here.

1320
01:07:15,600 --> 01:07:17,840
Speaker 2: Okay, what was the best birthday or Christmas present you

1321
01:07:17,840 --> 01:07:18,439
Speaker 2: got as a kid?

1322
01:07:19,440 --> 01:07:25,120
Speaker 1: Best birthday that it was on the sheet, wasn't it? Shoot,

1323
01:07:25,840 --> 01:07:29,720
Speaker 1: that one's a hard one. Man. I probably should have

1324
01:07:29,760 --> 01:07:31,680
Speaker 1: put more thought into that sheet, you gain, because now

1325
01:07:31,680 --> 01:07:35,160
Speaker 1: I'm drawing a blank on on birthday. Probably, well, I'll

1326
01:07:35,160 --> 01:07:37,320
Speaker 1: tell you a surprise party. It wasn't an actual gift.

1327
01:07:37,320 --> 01:07:39,720
Speaker 1: My wife threw me a surprise party for my fortieth

1328
01:07:40,200 --> 01:07:42,000
Speaker 1: and that was probably the best gift. I mean, there

1329
01:07:42,040 --> 01:07:45,840
Speaker 1: was probably I don't know sixty eighty people there and

1330
01:07:45,960 --> 01:07:47,680
Speaker 1: she really took me by surprise.

1331
01:07:48,080 --> 01:07:50,160
Speaker 4: So I like that. I like that.

1332
01:07:50,200 --> 01:07:54,000
Speaker 2: I like that that was my forty Yeah, that was good.

1333
01:07:55,040 --> 01:07:55,600
Speaker 4: That's great.

1334
01:07:55,720 --> 01:07:59,400
Speaker 2: Okay, everybody's got this. Everybody's got one of these. What

1335
01:07:59,480 --> 01:08:03,600
Speaker 2: has been the mo's useless barbecue purchase or barbecue related

1336
01:08:03,680 --> 01:08:06,919
Speaker 2: purchase that you've made? What's that thing where you went?

1337
01:08:07,120 --> 01:08:09,320
Speaker 2: I have no idea why I bought that. That was

1338
01:08:09,400 --> 01:08:10,400
Speaker 2: just a waste of money.

1339
01:08:11,240 --> 01:08:14,400
Speaker 1: Man. I bought all kinds of gadgets we all have,

1340
01:08:15,240 --> 01:08:17,479
Speaker 1: and man, I've gotten rid of most of them, you know,

1341
01:08:18,439 --> 01:08:21,680
Speaker 1: I've gotten rid of, man probably a lot of the gurus.

1342
01:08:21,680 --> 01:08:24,000
Speaker 1: And I don't want to talk bad about anyone's products,

1343
01:08:24,040 --> 01:08:26,559
Speaker 1: you know what I mean, But the temp controllers for

1344
01:08:26,640 --> 01:08:28,640
Speaker 1: a drum. When I first started cooking, man, I was

1345
01:08:28,680 --> 01:08:32,280
Speaker 1: fixated on these temp controllers to with the fans and everything.

1346
01:08:32,320 --> 01:08:35,519
Speaker 1: And now, man, I just let the drums do what

1347
01:08:35,560 --> 01:08:37,760
Speaker 1: they do, and man, I pay attention to the meat.

1348
01:08:38,160 --> 01:08:41,200
Speaker 1: So you know, if you're out there and you're fixated

1349
01:08:41,240 --> 01:08:44,839
Speaker 1: on on actual temperature of the drum and the fans

1350
01:08:44,880 --> 01:08:48,040
Speaker 1: and all that, man, it's a lot of it's really unnecessary.

1351
01:08:48,160 --> 01:08:51,160
Speaker 1: You know, wrap the food when it gets to the

1352
01:08:51,200 --> 01:08:54,560
Speaker 1: right color and pull it when it's done. So and

1353
01:08:54,840 --> 01:08:57,599
Speaker 1: there we got burning quicker. It's going to happen quicker.

1354
01:08:57,760 --> 01:08:57,960
Speaker 1: You know.

1355
01:08:58,720 --> 01:09:00,880
Speaker 2: That is a top tip. That is a top tip

1356
01:09:00,960 --> 01:09:03,759
Speaker 2: from a top man. Now this is my favorite question.

1357
01:09:03,840 --> 01:09:05,479
Speaker 2: So I want you to dig deep and I want

1358
01:09:05,520 --> 01:09:07,880
Speaker 2: you to just go with the first thing that comes

1359
01:09:07,880 --> 01:09:10,080
Speaker 2: in your head because that'll be the real thing. Oh

1360
01:09:10,240 --> 01:09:11,759
Speaker 2: what is your guilty pleasure?

1361
01:09:12,800 --> 01:09:16,920
Speaker 1: Guilty pleasure? Man, I've got a bunch of them, and

1362
01:09:16,960 --> 01:09:20,000
Speaker 1: it depends that it made it moved. But right now

1363
01:09:20,520 --> 01:09:23,680
Speaker 1: as it is, right now, my guilty pressure over the

1364
01:09:23,800 --> 01:09:27,000
Speaker 1: last couple of months have been pistachio almond ice cream,

1365
01:09:27,680 --> 01:09:31,519
Speaker 1: which I'm not allowed to have ice cream because I'm

1366
01:09:31,560 --> 01:09:37,160
Speaker 1: diabetic and uh my wife, my wife would not approve,

1367
01:09:37,479 --> 01:09:40,920
Speaker 1: and actually I bought some a little a little pint

1368
01:09:41,200 --> 01:09:44,200
Speaker 1: and I put it in the uh in the freezer

1369
01:09:44,280 --> 01:09:47,759
Speaker 1: outside in the garage and uh, and my wife can't

1370
01:09:47,800 --> 01:09:50,280
Speaker 1: eat ice cream because she's got some kind of lactose

1371
01:09:50,320 --> 01:09:54,960
Speaker 1: intolerant deal or something. So and I'd bought some Rocky

1372
01:09:55,040 --> 01:09:58,559
Speaker 1: Road because they didn't have the pistachio almond and Rocky

1373
01:09:58,600 --> 01:10:01,880
Speaker 1: Road is probably my second favorite. And anyway, she she

1374
01:10:02,040 --> 01:10:04,879
Speaker 1: found it while I was at the camp over the weekend,

1375
01:10:04,880 --> 01:10:06,639
Speaker 1: and she ended up eating half of it. Well, she's

1376
01:10:06,680 --> 01:10:10,080
Speaker 1: not supposed to eat it either. And I come, I

1377
01:10:10,120 --> 01:10:11,880
Speaker 1: come back from the camp and on Monday night, I

1378
01:10:11,960 --> 01:10:14,000
Speaker 1: go and and I'm looking, man, half of the ice

1379
01:10:14,040 --> 01:10:16,000
Speaker 1: cream's gone. I'm like, man, Juliet Havel, she goes, Man,

1380
01:10:16,040 --> 01:10:17,080
Speaker 1: I was wondering who bought that?

1381
01:10:17,520 --> 01:10:17,680
Speaker 5: Man?

1382
01:10:17,680 --> 01:10:19,439
Speaker 1: It was me. You're not supposed to be buying this.

1383
01:10:19,640 --> 01:10:20,720
Speaker 1: You're not supposed to be eating it.

1384
01:10:23,160 --> 01:10:26,559
Speaker 2: Well that I think that that really does. That is

1385
01:10:26,560 --> 01:10:30,000
Speaker 2: a guilty pleasure, because you know, that's stuff you're literally

1386
01:10:30,040 --> 01:10:33,640
Speaker 2: not meant that's to have, especially.

1387
01:10:33,160 --> 01:10:37,559
Speaker 1: In my shape, you know, so all right, exactly the

1388
01:10:37,560 --> 01:10:38,880
Speaker 1: most physically fit, if.

1389
01:10:38,720 --> 01:10:43,080
Speaker 2: You will, What keeps you sane?

1390
01:10:44,600 --> 01:10:48,080
Speaker 1: Man? Barbecue? Man? Barbecue? Does I mean getting away for

1391
01:10:48,120 --> 01:10:50,519
Speaker 1: the weekend. It's to me, it's therapeutic. I get out

1392
01:10:50,520 --> 01:10:53,480
Speaker 1: there and man, I'm not thinking about anything else but

1393
01:10:53,479 --> 01:10:57,120
Speaker 1: but the contest, you know. So it's a good to me.

1394
01:10:57,200 --> 01:10:59,320
Speaker 1: It's a good you know. And I know other guys

1395
01:10:59,360 --> 01:11:02,639
Speaker 1: too that have problems with whether it be their marriage

1396
01:11:02,760 --> 01:11:05,080
Speaker 1: or whether it be you know, they've got a teenager

1397
01:11:05,240 --> 01:11:08,439
Speaker 1: that's maybe dabbling in in some drugs or doing some

1398
01:11:08,479 --> 01:11:12,200
Speaker 1: stuff they shouldn't be doing. And man, they're out there

1399
01:11:12,200 --> 01:11:13,880
Speaker 1: cooking on the weekend just to kind of take a

1400
01:11:13,880 --> 01:11:18,479
Speaker 1: break from dealing with all the stuff. So definitely, man,

1401
01:11:18,520 --> 01:11:20,960
Speaker 1: barbecue definitely keeps me sane. And if I'm not cooking

1402
01:11:20,960 --> 01:11:23,879
Speaker 1: on the weekend, I'm probably going a little bit crazy.

1403
01:11:24,120 --> 01:11:27,960
Speaker 2: So well, I think that's probably the same for many

1404
01:11:27,960 --> 01:11:30,639
Speaker 2: of us. Many of us there would have that same answer.

1405
01:11:30,760 --> 01:11:33,519
Speaker 2: And we would just like to say, hey, thank you

1406
01:11:33,560 --> 01:11:36,360
Speaker 2: for keeping us sane for the last little while. It's

1407
01:11:36,400 --> 01:11:38,880
Speaker 2: been a pleasure talking to you. We've loved having you

1408
01:11:38,960 --> 01:11:41,720
Speaker 2: come on board. We'd love to see you down in

1409
01:11:41,760 --> 01:11:45,720
Speaker 2: New Zealand sometime soon. Hopefully Troy will convince you to

1410
01:11:45,760 --> 01:11:47,439
Speaker 2: come to meet stock Maxting.

1411
01:11:47,800 --> 01:11:50,599
Speaker 1: It's a direct flight too, from Houston to Aukland exactly.

1412
01:11:51,120 --> 01:11:53,920
Speaker 2: I've done it a few times myself. It's a good flight,

1413
01:11:54,080 --> 01:11:56,360
Speaker 2: so you should definitely.

1414
01:11:55,920 --> 01:11:57,080
Speaker 1: Do it now.

1415
01:11:57,080 --> 01:11:59,479
Speaker 2: Where can people keep up with you online? Where can

1416
01:11:59,479 --> 01:12:02,759
Speaker 2: they find and products to show all that kind of stuff.

1417
01:12:03,280 --> 01:12:08,240
Speaker 1: So everything is chickenfriedbbq dot com. So my website chickenfribbbq

1418
01:12:08,400 --> 01:12:13,320
Speaker 1: dot com, My Instagram's chicken fribbbq, Facebook's chicken fry bbq, TikTok.

1419
01:12:13,840 --> 01:12:17,200
Speaker 1: All of it's chicken. But probably most active on Instagram

1420
01:12:18,200 --> 01:12:21,720
Speaker 1: as far as right putting content out and YouTube, but

1421
01:12:22,280 --> 01:12:25,519
Speaker 1: as far as messaging Facebook, because you get a personal

1422
01:12:25,560 --> 01:12:28,880
Speaker 1: page and a business page. Sometimes those messages many they're

1423
01:12:28,880 --> 01:12:32,360
Speaker 1: a little squirrely. So Instagram is probably the best on

1424
01:12:32,479 --> 01:12:34,519
Speaker 1: chicken fribbbq. So there you go.

1425
01:12:34,560 --> 01:12:39,519
Speaker 2: Everybody get along chicken fry, barbecue, Instagram, Facebook, pretty much everywhere.

1426
01:12:39,560 --> 01:12:42,400
Speaker 2: It's been a little bit like nol pretty much everywhere.

1427
01:12:42,640 --> 01:12:46,080
Speaker 2: And guys, that is it for another episode of Barbecue Based.

1428
01:12:46,080 --> 01:12:48,160
Speaker 2: Thanks for stopping by and lending us your ears, you

1429
01:12:48,200 --> 01:12:51,280
Speaker 2: know the drill. Make sure you hit that subscribe button

1430
01:12:51,320 --> 01:12:53,400
Speaker 2: so you never miss an episode, and make sure you're

1431
01:12:53,439 --> 01:12:57,439
Speaker 2: following our socials Barbecue Base and z on Facebook and

1432
01:12:57,680 --> 01:13:01,040
Speaker 2: just Barbecue Base on instag And if you want to

1433
01:13:01,120 --> 01:13:03,960
Speaker 2: keep up with NOL, he's Meet Matthia Collective on every

1434
01:13:04,000 --> 01:13:06,519
Speaker 2: social platform known to man, and you can get behind

1435
01:13:06,560 --> 01:13:10,559
Speaker 2: those meat curtains at Meetmathea Collective dot com. And if

1436
01:13:10,600 --> 01:13:13,400
Speaker 2: you want to keep up with me, it's Burnt Beginnings

1437
01:13:13,479 --> 01:13:16,519
Speaker 2: Barbecue on Facebook and insta. So come on back next

1438
01:13:16,560 --> 01:13:19,599
Speaker 2: time when we'll have more great barbecue chat, tip tricks,

1439
01:13:19,600 --> 01:13:22,080
Speaker 2: and guests on barbecue Bass