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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 Base.

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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'm Alex Lawson, captain of the illustrious Beginnings Barbecue team,

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

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Speaker 2: trustee co host, a man who has already got plenty

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Speaker 2: of medallions, but not Olympic golds. No, we're talking about

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Speaker 2: delicious beef medallions, pork medallions, lamb medallions and even a

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Speaker 2: range of swarthy Greek guy medallions worn with his shirt

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Speaker 2: unbuttoned to his navel to release his glorious front rug

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Speaker 2: to the world whilst brandishing some sheet kebabs. Yes, it's barbecue,

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Speaker 2: Jesus himself, no hassepla darkest.

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Speaker 3: No, how's it going, man, I'm very well, a little

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Speaker 3: bit offended by the old chess rug, but anyway, that's

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Speaker 3: all good.

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Speaker 2: How are you front rug, front rug? Yeah, I am good,

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Speaker 2: I'm good. You know, we're in the depths of winter,

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Speaker 2: but as we know, barbecue is not a season. So

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Speaker 2: we continue on. We continue on, and let's make sure

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Speaker 2: that everybody knows that this episode of Barbecue Base is

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Speaker 2: brought to you by the legendary New Zealanders at Jack

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Speaker 2: daniels iHeartRadio, Rum and C, Hunting and Fishing, Hut Valley,

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Speaker 2: and Gilmore's. So go on by their wares, listen to

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

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Speaker 2: everyone who supports us. Now, later on, we've had a

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Speaker 2: chat with Stephen Wolfman Wolf known as Wolfman, who is

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Speaker 2: the one of the Altro chapter leaders for the Barbecue

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Speaker 2: pit Boys, which isn't a gang, I can tell you

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Speaker 2: it's not a motorcycle gang, but it's kind of gangy,

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Speaker 2: I guess, but Barbecue pit Boys, who everybody knows one

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Speaker 2: of the og YouTube channels for barbecue. And he'll tell

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Speaker 2: us about how the legendary Barbecue pit Boys show up

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Speaker 2: here in New Zealand hating to be a part of it,

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Speaker 2: and spill some tales the legends of barbecues themselves. But

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Speaker 2: before we get to all of that, nol, what's been

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Speaker 2: hitting your grills.

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Speaker 3: It's been a big week of cooking because I had

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Speaker 3: a master class last weekend which was pretty incredible. So

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Speaker 3: the usual plethora of proteins, you know, brisket pork butt

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Speaker 3: ribs two ways actually, so I do them hot and

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Speaker 3: fast and low and slow.

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Speaker 2: In the class.

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Speaker 3: Now chicken wings, and we did a little cylinder of

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Speaker 3: I Feel It actually, so I've moved away from Scotch

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Speaker 3: and I'm doing I Feel It now and that's going

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Speaker 3: down an absolute treat. I call that the dessert course,

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Speaker 3: and yeah, people really struggle with that by the time

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Speaker 3: they've got through the rest of the proteins, so that

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Speaker 3: was good. I've done some rotissery chicken wings with a

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Speaker 3: bit of the hazy rub from rum and Cue. I

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Speaker 3: haven't used that for a while actually, and I thought

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Speaker 3: I'll just pull that out again, and that was always good, mate,

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Speaker 3: always good, to be fair. We've had some steaks, so

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Speaker 3: obviously when I trim my filet steak out for the class,

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Speaker 3: there's always the gnily bits. You know, You've got the

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Speaker 3: tail and then you've got the top end, which isn't

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Speaker 3: so pretty, so we tend to cook that up. I

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Speaker 3: tend to butterfly that up and just cook some really

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Speaker 3: nice steaks. So we've had lots of steak and salad

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Speaker 3: as well this week, so it's been really young. Actually,

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Speaker 3: how about yourself.

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Speaker 2: Yeah, it does sound nice. A couple of things going on,

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Speaker 2: Like I've been cooking a lot of chicken. As I

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Speaker 2: mentioned last Tiks, we're doing it. We've got comps coming,

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Speaker 2: so getting back on the groove of that. But we're

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Speaker 2: going to talk about chicken lader, so I'm not going

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Speaker 2: to talk about it now. I also have been getting

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Speaker 2: stuff on the spinny thing. I deboned a lamb leg

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Speaker 2: and did that as a roast, which is always good

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Speaker 2: over a bit of that, you know, that beautiful lump

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Speaker 2: charcole and get those flavors into it, that kind of

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Speaker 2: traditional rosemary garlic kind of flavor. I think when we

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Speaker 2: do lamb in our house a lot they just want

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Speaker 2: that kind of like, you know, stuffed with garlic and

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Speaker 2: rosemary olive oil. They don't want it really rubbed up.

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Speaker 2: And then I had the opportunity to cook up some

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Speaker 2: pool pork, and I don't you know, I think we've

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Speaker 2: mentioned it before, but when you do competition, I think

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Speaker 2: the first thing you get sick of is pool pork

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Speaker 2: because you always have a lot of it leftover. And

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Speaker 2: so a lot of comp guys don't like pool pork

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Speaker 2: at all. And I'm kind of in that thing now,

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Speaker 2: so I don't really eat it myself, but had the

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Speaker 2: opportunity because a I got some collars that I taking

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Speaker 2: the monies off, and so I need to do something

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Speaker 2: with them, and then leaving lunch at work for somebody.

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Speaker 2: So I thought, oh, take poor pork narchos. So got

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Speaker 2: some of the trusty rib rocker from Romaque, but also

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Speaker 2: mixed it with the Arizona Cajun that Ken had sent

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Speaker 2: down to us from your behind barbecue. So that has

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Speaker 2: a bit of a kick. It's got a really nice

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Speaker 2: heat to it, so that mixed with the sweetness of

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Speaker 2: the rib rocker went really well and super easy. I

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Speaker 2: cooked it on the Sunday, the lunch wasn't till the Tuesday.

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Speaker 2: Literally popped it in a pan, didn't pull it, left

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Speaker 2: all the juices, chucked it in the fridge for a

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Speaker 2: day and a half, and then reheated it just in

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Speaker 2: the oven. Took about two hours in a fairly slow

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Speaker 2: oven to reheat. Then I pulled it, mixed it all

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Speaker 2: up just on a bed of you know, then did

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Speaker 2: the old super easy nachos, couple of bags of tortilla chips,

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Speaker 2: and then I actually got a jar of jalapino slices

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Speaker 2: and put jalapenos all over it poor port, and then

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Speaker 2: topped it with pizza cheese, chuck it back in the

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Speaker 2: oven for twenty minutes, and then drive to work with it.

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Speaker 2: You know, I worked like twenty five minutes away from

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Speaker 2: the house. When I got there. It's perfect temperature for eating,

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Speaker 2: and you know, it just reminded me. Everybody who doesn't

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Speaker 2: cook a load of pool port for camps loves pool porn.

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Speaker 4: I love it.

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Speaker 2: Yeah, it's such a crowd pleaser. Everybody's like, oh, this

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Speaker 2: is amazing, this is so good. I was like, it's great,

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Speaker 2: You're doing me a favor. I want to see it.

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Speaker 1: Yeah, yeah, it is.

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Speaker 4: It is.

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Speaker 3: Actually, you know, I did go off it a little

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Speaker 3: bit when I was competing, but I've gone full circle

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Speaker 3: with it now and I really love it. I've been

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Speaker 3: playing around with a few spanglish rubs, so I don't

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Speaker 3: know if you've heard of that range, but they're I

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Speaker 3: think they're out of La Mexican guys, and just awesome rubs.

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Speaker 3: Awesome rubs. So yeah, a bit of Mexican flavors going

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Speaker 3: on on Paul Pork and the other thing I've been

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Speaker 3: playing around with is a sort of Cajun style pul

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Speaker 3: pork with a mop based so I'll be releasing that

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Speaker 3: recipe very shortly. But yeah, pretty awesome flavors.

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Speaker 2: I think. I mean, in general, you know, pork does

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Speaker 2: lend itself to that kind of a little bit heat,

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Speaker 2: a little bit of Mexican, those kind of flavors, and

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Speaker 2: I think, you know, we've gone very I think a

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Speaker 2: lot of people go very sweet and saucy on their pork.

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Speaker 2: I literally I didn't use any barbecue sauce at all

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Speaker 2: on this. I just used the zoo from the the

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Speaker 2: wrap and stuff as the as the liquid. And I

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Speaker 2: think that you're behind Arizona Cajun did a really good

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Speaker 2: job on getting that little just enough heat that it

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Speaker 2: wasn't It wouldn't have bothered anyone who doesn't like heat,

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Speaker 2: but it gives you that nice tingle and it just

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Speaker 2: elevates that pork past the real sweet and claggy pool

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Speaker 2: pork that you can get, you know, and keeps it

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Speaker 2: away from that well.

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Speaker 3: I know we haven't touched just the tip yet, but

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Speaker 3: if you're feeling brave, go with salt pepper powder on

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Speaker 3: your pork. Pull it and then finish it with lemon juice.

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Speaker 3: It's bloody amazing, really amazing, Paul Pork if you fancy

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Speaker 3: something is slightly different, so yeah.

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Speaker 1: Give that one a go as well.

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Speaker 2: There we go, There we go. Now it is time

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Speaker 2: for some news, but before we do that, let's make

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Speaker 2: sure that the news you hear first is the good

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Speaker 2: old news of our sponsors. All right, So a few

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Speaker 2: things to just catch up on now. Basically about ten

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Speaker 2: days ago from when this is going to get released,

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Speaker 2: it was a pretty special weekend over in Australia, so

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Speaker 2: a number of Kiwi teams were over at the Full

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Speaker 2: Throttle Ranch, which looked amazing actually, at the Ossie Invitational,

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Speaker 2: and then what they were calling the World Open, which

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Speaker 2: I don't know if it's classed as a World championship,

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Speaker 2: but I'm sure that's what they're aiming for. And let's

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Speaker 2: get a world championship down in this area, shall we?

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Speaker 2: For barbecue? And we're not going to go through all

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Speaker 2: the results because too many and to be honest, most

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Speaker 2: of it was Ozzie and a little bit of Americans.

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Speaker 2: But I want to call out huge congratulations to our

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Speaker 2: really good friends, the Joint Smokers who picked up a

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Speaker 2: perfect score chicken first place on the Invitational, so day one.

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Speaker 2: Well done to Philip her and the rest of the

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Speaker 2: team for the joint smokers, because I know she puts

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Speaker 2: in a heap of work on that chicken and she's

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Speaker 2: very very good at it. So well, don't you. That's

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Speaker 2: an amazing result. It was about I think it was

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Speaker 2: about forty teams something like that, of the best of

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Speaker 2: the best of the best of Ozzie. And they had

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Speaker 2: Chicken Fry Barbecue down there from Texas and LC Barbecue

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Speaker 2: from Texas, so some real heavy eaters. But you know,

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Speaker 2: let's face it, the story of the weekend was the man,

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Speaker 2: the myth, the legend, the machine, Troy bilbra who picked

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Speaker 2: up RGC on the Saturday with the in ribs and

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Speaker 2: then on the Sunday took out the brisket category in

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Speaker 2: the Championship World Open with a perfect score. And let's

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Speaker 2: let's also mention places one to six or the top

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Speaker 2: six brisket entries all perfect scores, which is incredible.

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Speaker 3: I did have a cursory look at the scores, but

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Speaker 3: I hadn't noticed that. That's pretty incredible, isn't it.

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Speaker 2: I think both second and third, they had to combine

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Speaker 2: the prize money because they couldn't separate teams, and then

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Speaker 2: Troy picked up the brisket win and then the RGCED

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Speaker 2: on day two as well, they open which the RGC

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Speaker 2: I think netted him six and a half grand, so

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Speaker 2: that it was one of I think it was the

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Speaker 2: biggest prize pool in history for A and Z. And

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Speaker 2: then congratulations to other friend of the show, Dan Barrett

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Speaker 2: Big Smoke Barbecue for taking out the GC on the

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Speaker 2: Saturday World unto you, I did see a photo of

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Speaker 2: Dan from the Sunday Morning and let's say I think

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Speaker 2: he celebrated quite well Saturday night because he was slightly

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Speaker 2: he wasn't as bouncy as I would expect. Let's say that.

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Speaker 2: Let's say that and well done. This is amazing. I

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Speaker 2: think Phil Breeden, who's, let's face it, one of the

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Speaker 2: best in the world from else Barbecue from Texas took

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Speaker 2: out the Sunday World Open Grand Championship. And I say

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Speaker 2: it's amazing because normally when the Yanks come down here,

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Speaker 2: they struggle because their flavor profiles are really different to ours.

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Speaker 2: And you know, he came nowhere on the Saturday right

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Speaker 2: he was in there on the Saturday and didn't come anywhere,

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Speaker 2: but he obviously learnt a lot on the Saturday, made

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Speaker 2: the changes, did the adjustments on the fly, and then

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Speaker 2: did really well on the Sunday. And we know it's

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Speaker 2: really hard for when we have teams from New Zealand

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Speaker 2: or Australia going over to America and they've got to

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Speaker 2: try and work out those flavors. It's very difficult to

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Speaker 2: travel in barbecue.

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Speaker 3: So he'd love to and pick his brains about what

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Speaker 3: he actually did, because that, to me is amazing to

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Speaker 3: come nowhere to probably go around tasting other people's food,

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Speaker 3: going you know, how am I going to adjust here?

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Speaker 3: I'd love to hear the story of that, you know,

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Speaker 3: from nowhere to GC.

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Speaker 2: And let's face it, we know it can be done

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Speaker 2: because that is what Jared McDonald did in the States.

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Speaker 2: He went over there in the head of the jack

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Speaker 2: and you know, literally guys ass handed to him at

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Speaker 2: various competitions, but went around, tried everything, worked out what

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Speaker 2: the profile needed to be, and then one brisket at

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Speaker 2: the jack. So it can be done. You've just got

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Speaker 2: to be able to take your licks and get your learnings.

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Speaker 2: But well done to everybody went over there. I know

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Speaker 2: we had other Kiwi teams, Cook Cartel went over their

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Speaker 2: smoking meathouse, went over there, joint smokers and rendered but

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Speaker 2: world until all the guys who got walks World until

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Speaker 2: everybody went and just competed because it looked amazing. We'd

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Speaker 2: love to go, but let's see what happens next year.

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Speaker 2: Then the Primo King of the Mountain that is on.

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Speaker 2: If you're listening to us as soon as we come

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Speaker 2: out and we love you that you are, you can

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Speaker 2: still go. It's the ninth and tenth of August. Lots

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Speaker 2: to see and try for spectators. Craig always puts on

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Speaker 2: a good show. East End Reserve, New Plymouth West Shore

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Speaker 2: in That entry is open now. That's the twenty first

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Speaker 2: of September. It's three hundred bucks for a team entry

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Speaker 2: of four meat comp It's in Napier. It's one of

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Speaker 2: my favorite ones of the year. Always a good time,

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Speaker 2: great community feel, always good people hanging out. You email

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Speaker 2: Brendan who's smoking meathouse at I four the number four

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Speaker 2: I four flair fla at extra dot, Coda and Z

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Speaker 2: to get your entry in for that and Barbecue Mania

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Speaker 2: six a new venue in Taupo and new promoters Morgan

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Speaker 2: and Mandy Brunswick, so we wish they'm all the best

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Speaker 2: entry is should be open at this point. Forty team

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Speaker 2: sites that include camping, some limited cabins available. Got a

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Speaker 2: full SAA and a full end z EDBA, so that

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Speaker 2: is going to be a fun time. I will be

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Speaker 2: at that one. It's going to be awesome. Don't forget

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Speaker 2: to get your smokey Tea's chips. As we talked about

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Speaker 2: last time, they are still out. There's a million bags

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Speaker 2: out there, so you should be able to go grab some,

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Speaker 2: but once they're gone, they're gone, so get along with

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Speaker 2: that one. We've heard of a new charcoal brand that's

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Speaker 2: come along as well, called Ignite. It's made from Namibian wood,

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Speaker 2: super easy to light. It's being used by a few

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Speaker 2: competition teams, including our very own Southern Smoked Meats and

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Speaker 2: Brendan from the Smoking Meathouse, and I think they've got

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Speaker 2: a filiation with Jeff Putt, the barbecue butcher as well,

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Speaker 2: who if some of you will remember from an earlier

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Speaker 2: show too. Currently bringing in from South Africa four kilo

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Speaker 2: bags of briquettes and three kilo bags Minceton like briquettes

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Speaker 2: with some lump to come. So have a go with it.

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Speaker 2: See what you think, let us know.

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Speaker 3: So yeah, a bit of a public service announcement for people.

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Speaker 3: It is meat madness a week this week at Gilmore's.

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Speaker 2: I believe it's a month. Now is it a month?

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Speaker 4: Oh?

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Speaker 2: Sorry, I think you'll find it's a month. Forgive them

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Speaker 2: all of August.

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Speaker 3: Forgive me now. I do go in there to get

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Speaker 3: some supplies for comp. I always go through the meat

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Speaker 3: chiller and have a look what's going on. And a

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Speaker 3: couple of things that I picked up which I should

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Speaker 3: share with you. I bought twelve kilos of chicken wings

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Speaker 3: for Ay three dollars plus. Just I bought Southern Station's

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Speaker 3: Pecanya and they're twenty dollars a kilo, and I bought

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Speaker 3: two of them. I didn't need them, but they were

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Speaker 3: so cheap. I was like, I'm going to have one

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Speaker 3: of those. And then Southern Stations WAGU briskets are also

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Speaker 3: nineteen dollars ninety nine akilo plush gist, so probably some

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Speaker 3: of the cheapest prices I've seen for WAGU. Obviously got

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Speaker 3: the usual suspects, the first lights, the cheaper Ansco briskets.

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Speaker 3: I bought a three kilo one and it was forty bucks.

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Speaker 3: So if you want a couple of little practice briskets,

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Speaker 3: if you don't cook a lot of brisket and you

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Speaker 3: want to buy a cheap one, and if you mess

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Speaker 3: it up, it's.

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Speaker 4: Not so bad.

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Speaker 3: Definitely, now's the time to go and have a look

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Speaker 3: at that. The other thing I bought was an I

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Speaker 3: fill It that was I think sixteen dollars plus g

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Speaker 3: just tequilo. I've never seen ifill. It's so cheap, unbelievably

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Speaker 3: good prices at the moment. So yeah, go and stock

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Speaker 3: the freezer up, stock the fridge up, and yeah, get

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Speaker 3: some barbecue cuts ready, you know, for the coming weeks.

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Speaker 2: And then finally, don't forget barbecue based T shirts and hoodies.

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Speaker 2: Fifty five dollars for a tea, eighty for a hoodie.

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Speaker 2: Ten dollars shipping in New Zealand unless you live close

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Speaker 2: to me, and I'll drop it off for no charge

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Speaker 2: international price on application for that. You see our Facebook posts,

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Speaker 2: Messenger us on Messenger. If you want to get one,

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Speaker 2: probably be the second run now, but we will take

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Speaker 2: advanced orders and tell you how to do it for that.

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Speaker 2: So that's all the news and now sponsored by Lumbo

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Speaker 2: from Rum and q NOL.

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Speaker 3: What is this Episode's just the tip Always love giving

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Speaker 3: you a tip.

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Speaker 2: Mate.

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Speaker 3: It's been a while, so I wanted to talk about

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Speaker 3: chicken today. Every time I do a class, it's quite

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Speaker 3: interesting when you do the chicken wings. Particularly, let's talk

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Speaker 3: about wings for a minute. I run mine hot and

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Speaker 3: fast on the Oklahoma j Blackjack. It's probably running at

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Speaker 3: about six fifty full noise, usually about a fifteen to

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Speaker 3: twenty minute cook maximum, bang them out super super quick.

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Speaker 3: But part of my class is just talking to people

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Speaker 3: about the skin. So one of the questions I asked

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Speaker 3: is if you ever had a rubbery wing? And most

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Speaker 3: people say yes, because you go online and you see

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Speaker 3: chickens done at one sixty five, so you pull it

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Speaker 3: off at one sixty five because it's not going to

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Speaker 3: kill you and you end up with really rubbery skin.

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Speaker 3: So in the classes, generally, I'm taking these wings up

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Speaker 3: and I say to them, don't get too precious, but

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Speaker 3: one eighty five is the minimum that you want to

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Speaker 3: take them off. And I'm like, and if you forget

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Speaker 3: about them, you're having a few beers and it goes

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Speaker 3: slightly higher than that. All good, So somewhere between the

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Speaker 3: one eighty five and the two hundred. And I think

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Speaker 3: you've got a bit of a theory on that as well,

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Speaker 3: haven't you.

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Speaker 2: Well, especially especially on wings, I couldn't give a monkey.

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Speaker 2: They'll go to two hundred, iron care, hot pass, make

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Speaker 2: them crispy, do whatever. Don't worry about if you're internally

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Speaker 2: tempting a wing. I think there are better things to

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Speaker 2: do with your life than worrying about the internal temperature

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Speaker 2: of a wing. Just leave it on till it looks cooked,

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Speaker 2: and it probably is. But thighs, I know, yeah, we've

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Speaker 2: been doing a lot of thighs recently. I think you

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Speaker 2: go a little bit higher unless you've done the old

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Speaker 2: comp thing and scraped all the fat off the skin.

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Speaker 2: Because when we were doing legs, I know we're aiming

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Speaker 2: at one nine one night to render that fat away

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Speaker 2: so that we were getting that perfect bite through. And

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Speaker 2: thighs I'm taking to like two hundred. Yeah, and that's

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Speaker 2: even after I've scraped the skin. But yeah, I think

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Speaker 2: I think you can go a bit hotter injected chicken. Yeah,

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Speaker 2: and we brine it, so would you.

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Speaker 3: Go that high. If you weren't injecting and brining.

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Speaker 2: Maybe you could go. Well, it's for me, it's all

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Speaker 2: about that render point of the fat rather than the

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Speaker 2: actual meat. I mean, I would always want to brine

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Speaker 2: my chicken anyway. I think that's not just a comp

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Speaker 2: I think injecting is a bit of a comp thing.

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Speaker 2: But I think brining like just gets heaps of flavor

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Speaker 2: and juiciness into all chicken, and you should brine it,

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Speaker 2: whether you're doing a whole chicken or pieces or whatever.

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Speaker 2: I think it adds.

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Speaker 3: Lots, definitely helps with a moisture for sure.

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Speaker 2: Yeah, I mean, I think it's about if you want

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Speaker 2: to render the fat or not. I mean, I when

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Speaker 2: I'm I'm not that bothered about bite through chicken. When

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Speaker 2: I'm I don't mind, I eat all the skin anyway.

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Speaker 3: So mate for me, as I say, with the wings,

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Speaker 3: it's between one eighty five and two hundred and look,

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Speaker 3: I'm certainly not reading the temp of every single wing,

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Speaker 3: forty odd of them, but I'm taking the temp out

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Speaker 3: of the you know, the bigger drumsticks is where I'm

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Speaker 3: reading my temp. So as soon as they go over

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Speaker 3: one eighty five, one ninety. You know that all your

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Speaker 3: other smaller ones are going to be over over that

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Speaker 3: as well, you know. Yeah, so I guess the point

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Speaker 3: there is for me brown meats, so wings, legs, thighs. Generally,

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Speaker 3: I'm going up to that one eighty five to one

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Speaker 3: ninety five. If it's breast, that's the only exception. If

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Speaker 3: you cook in separate breasts, I quite like to take

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Speaker 3: the skin off and rub them and then I will

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Speaker 3: take those two about one sixty and then I'll rest

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Speaker 3: them out to one sixty five so they're super juicy.

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Speaker 3: So yeah, just have a play around with just running

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Speaker 3: your chicken a bit hotter. You know, I'll find with

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Speaker 3: wings and thighs if you if you put them off

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Speaker 3: at one sixty five, I'll find you get little pink

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Speaker 3: bits by the bone as well, and not going to

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Speaker 3: kill you, but it's just not great to bite into,

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Speaker 3: you know. If you've got guests and stuff and you

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Speaker 3: see that pink, it's not great. So I've always take

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Speaker 3: them a little bit higher.

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Speaker 2: You know, I also think like I'm certainly on wings,

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Speaker 2: on legs and thighs if you're in that kind of

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Speaker 2: one seventy two one seventy five which I think is

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Speaker 2: the dark meat recommendation. It can be a bit slimy

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Speaker 2: as well. It can stay a bit too slimy, and

400
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Speaker 2: I actually like it when you know the meat is

401
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Speaker 2: cooked and the texture does change without being dry, but

402
00:21:45,640 --> 00:21:49,919
Speaker 2: it has that lecture a bit. Yeah, yeah, yeah, and

403
00:21:50,000 --> 00:21:51,920
Speaker 2: you can get you can get it so it'll feel

404
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Speaker 2: super juicy, but actually it's probably just it's a bit

405
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Speaker 2: slimy at the same time, if it's too low breast.

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Speaker 2: I'm with you though on breast, it's like you don't

407
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Speaker 2: want to take it over that. For me, I don't

408
00:22:01,320 --> 00:22:03,040
Speaker 2: like taking it over that one sixty five. I'm sure

409
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Speaker 2: there'll be somebody out there that goes, I've cooked it

410
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Speaker 2: to two hundred and it's been fine. I don't disbelieve you.

411
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Speaker 2: Do not disbelieve you're to.

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Speaker 3: Be honest with you, every time I've pulled it later

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Speaker 3: than one sixty and obviously one sixty five is safe,

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Speaker 3: but you know if you rest it under fall, it

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Speaker 3: will rist out to one sixty five. Get away juicy

416
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Speaker 3: your breast. So yeah, just have a bit of a

417
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Speaker 3: play around with taking your chicken up to hotter temperatures.

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Speaker 3: I think you get far better results.

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Speaker 2: Yeah, nice, nice, Well, just remember, all you need to

420
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Speaker 2: go with those beautiful bite through chicken wings is to

421
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Speaker 2: grab a mate, a couple of glasses with ice, and

422
00:22:36,480 --> 00:22:39,680
Speaker 2: a bottle of Rumbo by rum and Cue to while

423
00:22:39,760 --> 00:22:43,200
Speaker 2: away some quality time around the pits. Rumbo is available

424
00:22:43,200 --> 00:22:46,400
Speaker 2: directly from the rum and Que website. Just google it

425
00:22:46,440 --> 00:22:50,000
Speaker 2: for those aged eighteen or over and selected stock is

426
00:22:50,200 --> 00:22:55,359
Speaker 2: please drink responsibly. Okay, it is that time of the

427
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Speaker 2: week when you get to anoint somebody with your porky

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Speaker 2: sword of goodness. Who is feeling that magic touch on

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Speaker 2: the shoulder this week for this week's cook of the week, Well.

430
00:23:09,960 --> 00:23:15,960
Speaker 3: Mate, brisket, obviously we all know is the king of barbecue, right.

431
00:23:16,000 --> 00:23:19,159
Speaker 3: It's the hardest cut. But I think most people that

432
00:23:19,200 --> 00:23:24,159
Speaker 3: eat beef will pretty much agree that shorties are the

433
00:23:24,200 --> 00:23:27,000
Speaker 3: best thing to eat on a cow, one of the

434
00:23:27,000 --> 00:23:30,160
Speaker 3: best things to bet on a cow. And yes, scrolling

435
00:23:30,160 --> 00:23:32,119
Speaker 3: through the page this week, there was an amazing amount

436
00:23:32,160 --> 00:23:35,520
Speaker 3: of you know, brilliant cooks. I have to say one

437
00:23:35,560 --> 00:23:38,959
Speaker 3: popped out of me, though, I'll read you the post

438
00:23:39,600 --> 00:23:47,679
Speaker 3: bitter Wagoo. So not a man of many words.

439
00:23:47,600 --> 00:23:50,040
Speaker 2: He doesn't mean it was bitter and it's not b

440
00:23:50,200 --> 00:23:52,320
Speaker 2: I T T e R. It's b I T T

441
00:23:52,480 --> 00:23:55,160
Speaker 2: A bitter wag, not.

442
00:23:55,160 --> 00:24:00,560
Speaker 3: A man of many words. But when Liam Anderson cooks ribs,

443
00:24:01,119 --> 00:24:03,880
Speaker 3: you listen and you learn, and they look great. They

444
00:24:03,880 --> 00:24:06,760
Speaker 3: look really good. Lim So yeah, I couldn't really scroll

445
00:24:06,800 --> 00:24:09,640
Speaker 3: past that one. So Liam, your short ribs are cook

446
00:24:09,680 --> 00:24:11,880
Speaker 3: of the week, were mate. That rama cue price pat

447
00:24:11,880 --> 00:24:14,160
Speaker 3: will be winging its way to you over the next

448
00:24:14,160 --> 00:24:15,120
Speaker 3: few weeks.

449
00:24:15,359 --> 00:24:19,000
Speaker 2: It certainly will. It certainly will well. I think you know,

450
00:24:19,200 --> 00:24:21,600
Speaker 2: we can't really hold him off any longer. It's time

451
00:24:21,640 --> 00:24:24,880
Speaker 2: to go and talk to the Barbecue Pit Boys al

452
00:24:25,000 --> 00:24:32,200
Speaker 2: Tao chapter member Wolfman. All right, it's time to welcome

453
00:24:32,280 --> 00:24:35,080
Speaker 2: to the Barbecue basse. I think this is the first

454
00:24:35,119 --> 00:24:38,320
Speaker 2: time we've had someone with a name like this on

455
00:24:38,400 --> 00:24:43,639
Speaker 2: the base. Stephen Wolfman Wolf from Barbecue Pit Boys, New

456
00:24:43,760 --> 00:24:48,320
Speaker 2: Zealand Chapter. I think it's maybe it's just wolf Man.

457
00:24:48,400 --> 00:24:49,840
Speaker 2: Welcome to Barbecue.

458
00:24:49,400 --> 00:24:52,560
Speaker 4: Bass the Wolf and Rooster Boys.

459
00:24:52,600 --> 00:24:54,360
Speaker 2: There we go. What do you like to go by?

460
00:24:54,480 --> 00:24:58,560
Speaker 2: Is it wolf Wolfman? Steve Stephen like, what's the what's.

461
00:24:58,359 --> 00:25:02,280
Speaker 4: The but usual ones?

462
00:25:02,560 --> 00:25:04,880
Speaker 2: All right, we'll go with We'll go with wolf Man.

463
00:25:05,320 --> 00:25:07,560
Speaker 2: I feel like we're not quite acquainted enough for me

464
00:25:07,640 --> 00:25:09,919
Speaker 2: to call you Wolfy. But we might get there. You

465
00:25:09,960 --> 00:25:11,960
Speaker 2: never know, by the end of it, you might be

466
00:25:12,000 --> 00:25:14,919
Speaker 2: a wolfy. We'll see, we'll see how we go. Okay,

467
00:25:15,080 --> 00:25:18,280
Speaker 2: So I think most people will know who barbecue pit

468
00:25:18,359 --> 00:25:23,320
Speaker 2: Boys are, but they might not know who. They might

469
00:25:23,359 --> 00:25:26,119
Speaker 2: not know there's a New Zealand chapter of barbecue pit Boys.

470
00:25:26,320 --> 00:25:30,800
Speaker 2: So why don't we start there? How is the New

471
00:25:30,880 --> 00:25:33,600
Speaker 2: Zealand Barbecue pit Boys? How did that get started?

472
00:25:34,359 --> 00:25:37,359
Speaker 1: I was watching both of boys from the early days

473
00:25:37,480 --> 00:25:46,400
Speaker 1: here big in the two thousands London time and New

474
00:25:46,480 --> 00:25:51,600
Speaker 1: Zealand still big in the in the in the subebe

475
00:25:52,359 --> 00:25:58,359
Speaker 1: and then moved to the countrary eleven. Both of boys

476
00:25:58,400 --> 00:26:02,240
Speaker 1: Chip Wolf and Rooster. He brought up my own personally

477
00:26:02,240 --> 00:26:03,719
Speaker 1: everything in the in the country.

478
00:26:04,760 --> 00:26:08,120
Speaker 2: How does somebody start their own barbecue pit boys chapter? Though?

479
00:26:08,200 --> 00:26:10,320
Speaker 2: Because that's kind of interesting because you know, you think

480
00:26:10,320 --> 00:26:14,199
Speaker 2: of barbeque boys as the YouTube guys from America? Yeah, like,

481
00:26:14,320 --> 00:26:16,560
Speaker 2: so did you meet them? Did you like? How did

482
00:26:16,560 --> 00:26:17,160
Speaker 2: that come about?

483
00:26:18,040 --> 00:26:22,840
Speaker 4: Fast forward until two thousand and eighteen.

484
00:26:23,359 --> 00:26:26,320
Speaker 1: Yeah, I met up with the Footboys and then wanted

485
00:26:26,400 --> 00:26:32,320
Speaker 1: me over to America and I ended avenge the probably

486
00:26:32,400 --> 00:26:38,280
Speaker 1: famous home and Mother Chipped, the show, the main show Connecticut,

487
00:26:38,680 --> 00:26:44,520
Speaker 1: the USA in twenty nineteen, the cook Ups and yeah

488
00:26:44,680 --> 00:26:51,159
Speaker 1: with the crew and some videos and yeah in the

489
00:26:51,359 --> 00:26:55,440
Speaker 1: COVID hit Yeah after in kuldn't be big for a

490
00:26:55,480 --> 00:26:57,520
Speaker 1: few years, but you know I last week a couple

491
00:26:57,560 --> 00:27:02,280
Speaker 1: of years ago two Yeah lostut Yeah, Lemon and the

492
00:27:03,320 --> 00:27:07,679
Speaker 1: Chippers worldwide and over one hundred countries. Yeah Chips, just

493
00:27:08,720 --> 00:27:18,440
Speaker 1: Crusal friend of Bob's and the other crew the USA.

494
00:27:16,040 --> 00:27:18,840
Speaker 4: You might say, in the brand.

495
00:27:19,840 --> 00:27:23,640
Speaker 2: So there's there's other chapters around the world and even

496
00:27:23,640 --> 00:27:27,000
Speaker 2: in New Zealand of Barbecue Pit Boys and what's the

497
00:27:27,160 --> 00:27:30,720
Speaker 2: what's the purpose of a local chapter just to kind

498
00:27:30,720 --> 00:27:33,760
Speaker 2: of bring people together to promote their videos? Like how

499
00:27:33,800 --> 00:27:34,359
Speaker 2: does it work?

500
00:27:35,200 --> 00:27:40,239
Speaker 4: Pretty much from you know, good friends, family and.

501
00:27:42,440 --> 00:27:46,960
Speaker 1: Not really competition but just kicking back relex, have a

502
00:27:46,960 --> 00:27:50,320
Speaker 1: good time and yeah, fendly time and friends.

503
00:27:50,720 --> 00:27:53,160
Speaker 4: Yeah, pretty much pretty much, I think.

504
00:27:54,840 --> 00:27:58,399
Speaker 2: And your chapter, so your chapter is called Wolf and Rooster, right,

505
00:27:58,440 --> 00:28:04,040
Speaker 2: and that's the Facebook group as well. So if somebody

506
00:28:04,119 --> 00:28:06,240
Speaker 2: joins up to Wolf and Rooster and they come along,

507
00:28:06,280 --> 00:28:08,000
Speaker 2: they go, I'm going to be in this group, what

508
00:28:08,040 --> 00:28:10,760
Speaker 2: would they expect to get out of it? And what

509
00:28:10,920 --> 00:28:12,520
Speaker 2: sort of stuff are they going to see.

510
00:28:12,440 --> 00:28:18,840
Speaker 1: Just uploading, sharing pictures, videos, recipes, country lifestyle, at door living, yeah,

511
00:28:19,600 --> 00:28:21,000
Speaker 1: at door, living at.

512
00:28:20,960 --> 00:28:26,240
Speaker 4: Nature and doing stuff. But yeah, cooking barbecue here's the

513
00:28:26,320 --> 00:28:27,679
Speaker 4: main the main source.

514
00:28:28,560 --> 00:28:32,240
Speaker 2: And so from a with with barbecue pit boys, I

515
00:28:32,240 --> 00:28:35,160
Speaker 2: mean they cook on pretty much everything, right, They don't

516
00:28:35,200 --> 00:28:37,240
Speaker 2: really have a sort of a go to pit. They'll

517
00:28:37,280 --> 00:28:39,680
Speaker 2: cook on whatever's around, right.

518
00:28:39,880 --> 00:28:40,880
Speaker 4: Yeah, whatever was going.

519
00:28:41,120 --> 00:28:44,920
Speaker 1: There's sponsorship and the show, and you know, we'll get

520
00:28:45,000 --> 00:28:48,840
Speaker 1: equipment to use from various brands and products and things

521
00:28:48,880 --> 00:28:52,200
Speaker 1: over the years. And yeah, the go to is just

522
00:28:52,520 --> 00:28:59,320
Speaker 1: giving barbecue go and cooking outdoors in general. Those recipes

523
00:28:59,320 --> 00:29:01,600
Speaker 1: and you if you have kitchen, if you want to

524
00:29:01,560 --> 00:29:03,480
Speaker 1: do as well.

525
00:29:03,920 --> 00:29:06,080
Speaker 2: Let's let's talk about some of those recipes and some

526
00:29:06,160 --> 00:29:07,880
Speaker 2: of the some of the videos, right, because I mean

527
00:29:07,920 --> 00:29:10,280
Speaker 2: they have got I mean when we say they've got

528
00:29:10,280 --> 00:29:13,200
Speaker 2: hours and hours and hours and hours and hours of videos,

529
00:29:13,200 --> 00:29:16,200
Speaker 2: we're probably not We're not really undercooking it, are we.

530
00:29:16,320 --> 00:29:19,720
Speaker 2: They've got thousands of hours and videos online.

531
00:29:20,560 --> 00:29:23,440
Speaker 4: So what yeah, what what.

532
00:29:23,480 --> 00:29:26,800
Speaker 2: Are your favorites that they have? And you know what,

533
00:29:26,800 --> 00:29:28,600
Speaker 2: what are the ones that mean something to you?

534
00:29:29,680 --> 00:29:33,080
Speaker 4: There's so many. Yeah, I've paid my videos on the

535
00:29:33,160 --> 00:29:35,400
Speaker 4: on the show as well. Yeah, one of the main

536
00:29:35,440 --> 00:29:38,120
Speaker 4: ones of yeah, baking Boger.

537
00:29:38,440 --> 00:29:43,880
Speaker 1: Yeah, fifteen million views just on YouTube alone.

538
00:29:44,000 --> 00:29:46,320
Speaker 4: It's all yeah, well famous yeah Booger.

539
00:29:46,560 --> 00:29:49,400
Speaker 2: Run me through like beer can beer cam burger. That

540
00:29:49,480 --> 00:29:52,280
Speaker 2: sounds kind of interesting, like we all know beer can

541
00:29:52,400 --> 00:29:55,480
Speaker 2: chicken right where, you know, And that's a pretty obvious thing.

542
00:29:55,520 --> 00:29:58,160
Speaker 2: Where you stick the beer can up, it's bump. Like

543
00:29:58,240 --> 00:30:01,400
Speaker 2: what's a beer can burger versus a beer caned chicken? Like,

544
00:30:01,400 --> 00:30:02,080
Speaker 2: how does that work?

545
00:30:03,920 --> 00:30:06,800
Speaker 4: I will take a good portion of ground from beef

546
00:30:07,120 --> 00:30:13,920
Speaker 4: check season, take a good yeah, wrap the meat around

547
00:30:14,080 --> 00:30:22,080
Speaker 4: the can. Touch Yeah, then streaky streaky bacon the bacon

548
00:30:22,440 --> 00:30:25,720
Speaker 4: wrapped around the cane itself. There, Yeah, pull the can out.

549
00:30:25,880 --> 00:30:29,920
Speaker 4: You've got meat, you know with the burger buger.

550
00:30:29,720 --> 00:30:35,000
Speaker 1: Actual formed with bacon around the side, on the on

551
00:30:35,040 --> 00:30:36,560
Speaker 1: the grill on.

552
00:30:36,520 --> 00:30:39,800
Speaker 4: The smoking up. And then you've got a.

553
00:30:39,720 --> 00:30:43,320
Speaker 1: Little pocket pocket in the middle as such you can

554
00:30:43,440 --> 00:30:48,400
Speaker 1: edge what if you want master rooms cheese papers, Yeah,

555
00:30:48,560 --> 00:30:51,960
Speaker 1: then smoke again on the off seat and you've got

556
00:30:51,960 --> 00:30:55,200
Speaker 1: an actual pocket burger.

557
00:30:55,640 --> 00:30:59,160
Speaker 2: The it's it's kind of like a burger cut.

558
00:31:00,280 --> 00:31:05,959
Speaker 1: Yeah, yeah, and the middle and they once it's all

559
00:31:06,040 --> 00:31:12,000
Speaker 1: grilled and yet smoked and grilled, take it off and

560
00:31:12,160 --> 00:31:17,080
Speaker 1: put it in a burger and sauce and extrameconniments or whatever,

561
00:31:17,120 --> 00:31:21,320
Speaker 1: and then you've got a bigger for the pocket pocket book.

562
00:31:21,320 --> 00:31:23,240
Speaker 4: You might say, Yeah, that's pretty cool.

563
00:31:23,560 --> 00:31:25,760
Speaker 2: I like it. I've not heard of that before that

564
00:31:25,760 --> 00:31:28,200
Speaker 2: that sounds like fun. I reckon.

565
00:31:30,080 --> 00:31:33,320
Speaker 1: One of those book and the Boko Boys real good

566
00:31:33,320 --> 00:31:35,360
Speaker 1: book of barbecue.

567
00:31:36,040 --> 00:31:38,920
Speaker 2: Yeah, so that's and that's just come out, right, So

568
00:31:39,000 --> 00:31:41,200
Speaker 2: that's just out and ready to go.

569
00:31:42,120 --> 00:31:47,400
Speaker 1: Yeah, there's all various as well. And one of the

570
00:31:47,400 --> 00:31:52,240
Speaker 1: golden things is actually most recently hearing, So we've got

571
00:31:52,240 --> 00:31:56,720
Speaker 1: to skin q code. You can read the recently in

572
00:31:56,760 --> 00:31:58,280
Speaker 1: the book and you can watch the video at the

573
00:31:58,320 --> 00:31:58,720
Speaker 1: same time.

574
00:31:58,840 --> 00:32:03,880
Speaker 2: And watching that reading on a copy technology technology coming

575
00:32:03,960 --> 00:32:06,560
Speaker 2: to the fore, isn't that? Isn't that great for anyone

576
00:32:06,600 --> 00:32:10,560
Speaker 2: who wants to see it? So, yeah, you mentioned that

577
00:32:10,640 --> 00:32:15,400
Speaker 2: you're got your good friends with Bob from Pit Boys

578
00:32:15,680 --> 00:32:19,480
Speaker 2: and you yeah, you go over there, So yeah, what's

579
00:32:19,520 --> 00:32:21,400
Speaker 2: that like when you go over there and you're hanging

580
00:32:21,440 --> 00:32:23,920
Speaker 2: out with the barbecue pit Boys because they're kind of

581
00:32:24,000 --> 00:32:26,280
Speaker 2: you know, they're they're all pretty characters, right, They're all

582
00:32:26,320 --> 00:32:29,520
Speaker 2: they're all. Yeah, we're larger than life.

583
00:32:29,640 --> 00:32:32,600
Speaker 4: We're all characters, but we're all quite laid back in

584
00:32:32,640 --> 00:32:36,920
Speaker 4: our own seats. Yeah, I'm the kiwi in the in

585
00:32:36,960 --> 00:32:42,800
Speaker 4: the midst. It's just kicking back, shooting video, have a

586
00:32:42,800 --> 00:32:45,120
Speaker 4: good time. Yeah for me time. We're all like a

587
00:32:45,160 --> 00:32:46,560
Speaker 4: bit of a brotherhood brothers.

588
00:32:46,640 --> 00:32:54,040
Speaker 1: Yeah yeah, but moreways we drop of a head when

589
00:32:54,080 --> 00:32:55,960
Speaker 1: he's ahead will help.

590
00:32:56,040 --> 00:32:58,560
Speaker 4: You know, you just you go to and yeah, it's

591
00:32:58,680 --> 00:33:04,640
Speaker 4: like a yeah community with community.

592
00:33:05,280 --> 00:33:09,160
Speaker 2: So community and when when you're over there, so you know,

593
00:33:09,240 --> 00:33:11,080
Speaker 2: if you go over to stay with them for a

594
00:33:11,160 --> 00:33:12,880
Speaker 2: for a week or two weeks or however long it

595
00:33:13,000 --> 00:33:18,240
Speaker 2: is like, I mean, they produce a crazy amount of content, right,

596
00:33:18,440 --> 00:33:22,560
Speaker 2: crazy amount of content? Are they filming the whole time?

597
00:33:23,000 --> 00:33:27,080
Speaker 2: They just making videos all the time and and different

598
00:33:27,120 --> 00:33:29,400
Speaker 2: recipes and so what happens when you go over there?

599
00:33:29,440 --> 00:33:32,160
Speaker 2: You brought into those videos? Are you kind of hanging out?

600
00:33:32,160 --> 00:33:34,080
Speaker 2: Are you the film crew? Like how does that work?

601
00:33:35,320 --> 00:33:40,640
Speaker 4: Both filming? But it's seeing maybe when.

602
00:33:40,600 --> 00:33:45,520
Speaker 1: The kitchen city might say is yeah, I've done a

603
00:33:45,520 --> 00:33:48,920
Speaker 1: few videos involved as well as well as I hope

604
00:33:48,920 --> 00:33:53,960
Speaker 1: for beck in New Zealand, yeah s turning me out

605
00:33:53,960 --> 00:33:59,520
Speaker 1: and do a feeding and Peter ever was a role

606
00:34:00,160 --> 00:34:02,840
Speaker 1: give me sausage roll.

607
00:34:04,240 --> 00:34:07,040
Speaker 2: So you took you introduced them to the sausage roll

608
00:34:07,040 --> 00:34:11,520
Speaker 2: because Americans don't really know about sausage roll as blessed

609
00:34:11,520 --> 00:34:21,560
Speaker 2: as here. Yeah, what would you say are the what

610
00:34:21,560 --> 00:34:23,759
Speaker 2: what are some of the recipes that you've taken them

611
00:34:23,800 --> 00:34:27,080
Speaker 2: from New Zealand or your videos that have got picked

612
00:34:27,160 --> 00:34:30,960
Speaker 2: up over there that that are kind of taking a

613
00:34:31,000 --> 00:34:32,320
Speaker 2: little bit of Kiwi.

614
00:34:31,960 --> 00:34:39,120
Speaker 4: To them of the years. Yeah, you think world BlackBerry

615
00:34:39,600 --> 00:34:45,440
Speaker 4: rubabi on the grill, just once again in the country,

616
00:34:46,520 --> 00:34:49,560
Speaker 4: stop buying the railroad tricks and well BlackBerry is growing,

617
00:34:49,719 --> 00:34:56,040
Speaker 4: picking rubab green in the garden. Just shot a video

618
00:34:56,320 --> 00:35:01,040
Speaker 4: like off the hip and then we viral or the

619
00:35:01,080 --> 00:35:07,200
Speaker 4: show one thing from Spain usually the reci.

620
00:35:08,560 --> 00:35:11,359
Speaker 2: It's a little bit of a Kiwi foraging going on

621
00:35:11,480 --> 00:35:16,040
Speaker 2: and that kind of stuff to really and how did

622
00:35:16,080 --> 00:35:19,200
Speaker 2: they like the sausage roll? Like did they did they

623
00:35:19,280 --> 00:35:21,440
Speaker 2: kind of lose their minds over it? Or were they

624
00:35:21,440 --> 00:35:22,200
Speaker 2: a bit more hot hum?

625
00:35:22,400 --> 00:35:26,040
Speaker 4: Like when is the take off here?

626
00:35:25,160 --> 00:35:30,200
Speaker 2: Like yeah, yeah, it's great because the amount of driving

627
00:35:30,239 --> 00:35:33,120
Speaker 2: they do right over there. You'd think that a sausage roll,

628
00:35:33,160 --> 00:35:35,960
Speaker 2: which is like a meal in its own wrapper that

629
00:35:36,120 --> 00:35:38,040
Speaker 2: you know, you don't need anything and you can eat

630
00:35:38,080 --> 00:35:41,719
Speaker 2: it one handed while driving and doing it like I'm

631
00:35:41,719 --> 00:35:46,239
Speaker 2: always amazed. I've heard other shows where Americans are introduced

632
00:35:46,280 --> 00:35:49,480
Speaker 2: to things like meat pies and sausage rolls and they

633
00:35:49,520 --> 00:35:51,680
Speaker 2: lose their ship, like they really do. They go, they

634
00:35:51,719 --> 00:35:53,200
Speaker 2: go absolutely nuts for them.

635
00:35:53,400 --> 00:35:56,759
Speaker 1: Yeah, another flavor they even tried, you know, I mean

636
00:35:56,960 --> 00:36:04,840
Speaker 1: a usually see them from the UK as well, you know, yeah.

637
00:36:05,760 --> 00:36:08,160
Speaker 2: Big fan of a pork pie from this boy who

638
00:36:08,239 --> 00:36:11,480
Speaker 2: obviously grew up in the UK. I may have consumed

639
00:36:11,680 --> 00:36:14,600
Speaker 2: one or two pork pies in my time. And it's

640
00:36:14,640 --> 00:36:17,280
Speaker 2: all about the aspect jelly. I'll give you that little

641
00:36:17,280 --> 00:36:20,920
Speaker 2: tip out there, everybody. It's the it's all about the jelly.

642
00:36:20,920 --> 00:36:22,880
Speaker 2: And I put no jelly in a pork pie. You

643
00:36:23,000 --> 00:36:27,839
Speaker 2: have not got pork pie. You've got you've got pork

644
00:36:27,880 --> 00:36:30,400
Speaker 2: meat bow wrapped in pastry. That is not a pork pie.

645
00:36:31,719 --> 00:36:33,880
Speaker 2: So you go, you get to go over there. You

646
00:36:33,960 --> 00:36:37,960
Speaker 2: obviously you could mate of them. What have been the

647
00:36:38,000 --> 00:36:41,680
Speaker 2: things that you've learned most from being a barbecue pit.

648
00:36:41,600 --> 00:36:45,479
Speaker 1: Boykicking big giving rises ago.

649
00:36:45,640 --> 00:36:50,520
Speaker 5: There's there's a lot of freestyle cooking as well, freestylees like,

650
00:36:50,640 --> 00:36:52,839
Speaker 5: you know, you can give me wiggans during the day

651
00:36:52,920 --> 00:36:57,520
Speaker 5: during your normal job, but you'll be thinking of and ingredients.

652
00:36:57,040 --> 00:37:00,879
Speaker 4: And this will work and infusion and things. And after

653
00:37:00,920 --> 00:37:04,720
Speaker 4: we you go to the pit cooking up, and Borne

654
00:37:04,920 --> 00:37:08,960
Speaker 4: was like, well, you know in the issue of freeings family.

655
00:37:08,840 --> 00:37:11,799
Speaker 2: Is there is there a technique that you've learned from

656
00:37:11,840 --> 00:37:16,040
Speaker 2: them that has been especially meaningful or you know one

657
00:37:16,040 --> 00:37:17,959
Speaker 2: that you went I never even thought about that before,

658
00:37:18,000 --> 00:37:21,040
Speaker 2: because I think we all get those kind of inspirations

659
00:37:21,080 --> 00:37:24,040
Speaker 2: from a lot of places on YouTube, and with them

660
00:37:24,160 --> 00:37:26,319
Speaker 2: trying so many different things, there's got to be a

661
00:37:26,360 --> 00:37:28,719
Speaker 2: load of things that you well, I never I never

662
00:37:28,760 --> 00:37:29,399
Speaker 2: even thought of.

663
00:37:29,360 --> 00:37:32,760
Speaker 1: That was again grilling, you know, being as quick as fast,

664
00:37:32,880 --> 00:37:35,880
Speaker 1: but going back to the old at Loan slow and

665
00:37:35,960 --> 00:37:40,600
Speaker 1: barbecue and the flavors and you know, you know you

666
00:37:40,840 --> 00:37:48,160
Speaker 1: tackle were yeah different, you know, it's smoking techniques and things.

667
00:37:46,239 --> 00:37:52,040
Speaker 4: And I was actually brought up with my periods.

668
00:37:52,080 --> 00:37:54,680
Speaker 1: Had a bitch on the team's coast, the old trim

669
00:37:54,680 --> 00:37:57,120
Speaker 1: cars that were brought over from Auckland.

670
00:37:57,480 --> 00:37:59,920
Speaker 4: And my perios have been going up there since the sixties.

671
00:38:01,200 --> 00:38:03,880
Speaker 4: And yeah, it's kids. And I've got three older brothers

672
00:38:03,920 --> 00:38:06,719
Speaker 4: ares kids with smoke like fish and.

673
00:38:06,800 --> 00:38:10,960
Speaker 1: Cowaii and things, and then got it out old frigid

674
00:38:10,960 --> 00:38:15,200
Speaker 1: deer fridge, you know, and on on the beach beach side,

675
00:38:16,160 --> 00:38:21,319
Speaker 1: and yeah, that's we we sort of smoking meat from

676
00:38:21,719 --> 00:38:26,160
Speaker 1: a little tech fishing and yeah, things like that in

677
00:38:26,200 --> 00:38:30,440
Speaker 1: the area. And my family are all good cooks in

678
00:38:30,680 --> 00:38:34,080
Speaker 1: general in the kitchen. Look cook at the kitchen a lot,

679
00:38:34,520 --> 00:38:38,960
Speaker 1: and the more off shoot into the barbecue outdoor cooking

680
00:38:39,120 --> 00:38:40,600
Speaker 1: more than my sibling.

681
00:38:42,040 --> 00:38:47,279
Speaker 2: I think that's a pretty good It's just it just

682
00:38:47,560 --> 00:38:50,839
Speaker 2: it's a pretty usual way into it as well. Right,

683
00:38:51,239 --> 00:38:52,719
Speaker 2: for a lot of Kiwis, I mean a lot of

684
00:38:52,760 --> 00:38:55,840
Speaker 2: Kiwis do grow up with the smoke fish and because

685
00:38:55,840 --> 00:38:59,600
Speaker 2: there's such a kind of fishing and nautical nation, right,

686
00:38:59,719 --> 00:39:03,080
Speaker 2: so a lot of you go through that, and then

687
00:39:03,120 --> 00:39:06,960
Speaker 2: you get either the dad who might have had one

688
00:39:06,960 --> 00:39:10,280
Speaker 2: of those webers in the eighties that you know, basically

689
00:39:10,320 --> 00:39:13,520
Speaker 2: grilled everything at three thousand degrees so it was black

690
00:39:13,560 --> 00:39:16,719
Speaker 2: on the inside and pink on the inside. But you're

691
00:39:16,840 --> 00:39:19,160
Speaker 2: laid it anyway, and now we're kind of learning how

692
00:39:19,160 --> 00:39:22,040
Speaker 2: to do it properly. So like if you're at home,

693
00:39:23,080 --> 00:39:25,160
Speaker 2: when you're at home, now, how many what are the

694
00:39:25,200 --> 00:39:27,080
Speaker 2: pits that you used. Do you are you a hot

695
00:39:27,120 --> 00:39:29,840
Speaker 2: and fast guye? Do you love the low and slow like?

696
00:39:29,960 --> 00:39:31,600
Speaker 2: How how does it work for you?

697
00:39:33,360 --> 00:39:39,960
Speaker 1: Various grills you know, wover kittles and.

698
00:39:39,600 --> 00:39:46,719
Speaker 4: Smokers, Peter Emens and yeah, just whatever. If you're on

699
00:39:46,760 --> 00:39:47,520
Speaker 4: the day to use.

700
00:39:47,520 --> 00:39:48,520
Speaker 2: What's your favorite one?

701
00:39:48,880 --> 00:39:54,200
Speaker 4: Looking quite look like using the old just a pretty

702
00:39:54,200 --> 00:39:57,959
Speaker 4: two inch rim of kittle. There's quite quite of food

703
00:39:57,960 --> 00:40:03,600
Speaker 4: on it. Three people, there's a comedians and it's team

704
00:40:03,680 --> 00:40:09,000
Speaker 4: to use it. You chuckle. That's way mostly every day

705
00:40:09,000 --> 00:40:15,279
Speaker 4: go to two or three days and we you know side.

706
00:40:17,080 --> 00:40:20,160
Speaker 2: And the versatility, I mean, the versatility of the old

707
00:40:20,200 --> 00:40:22,640
Speaker 2: Weber kettle like is a is a great thing, right,

708
00:40:22,800 --> 00:40:25,319
Speaker 2: So I mean if you're cooking, you're probably if you're

709
00:40:25,360 --> 00:40:27,200
Speaker 2: cooking on it during the week for dinners and things,

710
00:40:27,200 --> 00:40:30,560
Speaker 2: you're probably fair better grilling and the old steaks and

711
00:40:30,640 --> 00:40:33,240
Speaker 2: chicken on there like quick cooks or are you getting

712
00:40:33,280 --> 00:40:35,759
Speaker 2: into it and running some longer stuff.

713
00:40:36,920 --> 00:40:37,280
Speaker 4: Already?

714
00:40:37,760 --> 00:40:42,520
Speaker 2: You're good? That's all right. I can hear I can

715
00:40:42,560 --> 00:40:44,359
Speaker 2: hear you. Fine, So you all right just carry on?

716
00:40:46,120 --> 00:40:48,400
Speaker 2: Probably even sounds a little bit better to be honest

717
00:40:48,440 --> 00:40:56,120
Speaker 2: through your computer. Yeah, yeah, no, it's good it's good. Yeah.

718
00:40:56,160 --> 00:40:58,840
Speaker 2: So yeah, what you know, let's what sort of stuff

719
00:40:58,840 --> 00:41:02,400
Speaker 2: you're doing on your web, like obviously mix are probably

720
00:41:02,880 --> 00:41:05,440
Speaker 2: on fast cooks and a few longer ones, like what

721
00:41:05,520 --> 00:41:06,680
Speaker 2: are the go tos at the moment?

722
00:41:07,440 --> 00:41:07,520
Speaker 4: Do?

723
00:41:08,360 --> 00:41:13,400
Speaker 1: Yeah, yeah, I'll do some slow cooks. I do some

724
00:41:14,480 --> 00:41:23,240
Speaker 1: fast and your chicken even do smoke smoked fish even. Yeah,

725
00:41:23,320 --> 00:41:27,640
Speaker 1: they're quite isn't it, Chuck. I was not not too

726
00:41:27,880 --> 00:41:33,520
Speaker 1: cheaper at times, you know. Yeah, it's just using your

727
00:41:33,520 --> 00:41:36,280
Speaker 1: fuel efficiently. I still like to fire up the big

728
00:41:37,120 --> 00:41:42,120
Speaker 1: the big smokers and it there on occasion. Or pizza

729
00:41:42,200 --> 00:41:44,840
Speaker 1: Ramond do a good wood find pizza. Yeah, just what

730
00:41:45,160 --> 00:41:48,800
Speaker 1: I feel like on the day, or what meats available.

731
00:41:49,800 --> 00:41:52,719
Speaker 2: There's a couple of offshoot conversations here. Firstly, I want

732
00:41:52,760 --> 00:41:54,839
Speaker 2: to know about the big offset. What is the big

733
00:41:54,880 --> 00:41:58,000
Speaker 2: offset in your house? Like, what what are you running?

734
00:41:58,239 --> 00:42:04,640
Speaker 1: I've got to Oklahoma, Joe. Yeah, obviously smokers. One's in

735
00:42:04,760 --> 00:42:07,600
Speaker 1: one and I've got another one that's the guests combo.

736
00:42:07,760 --> 00:42:11,399
Speaker 1: It's yeah, it's got the smoker chamber. It's a guest

737
00:42:11,440 --> 00:42:15,160
Speaker 1: as well, so it's yeah, quite handy. If you want

738
00:42:15,160 --> 00:42:18,840
Speaker 1: to do yeah, quick quick go to the old guests.

739
00:42:19,120 --> 00:42:21,040
Speaker 2: Quick sea and all that as well. And in the

740
00:42:21,080 --> 00:42:24,279
Speaker 2: pizza Rob's is it what sort of pizza Robin is it?

741
00:42:24,320 --> 00:42:26,160
Speaker 2: Is it like a big in built one or is

742
00:42:26,200 --> 00:42:28,080
Speaker 2: it like an unie something like that? Or like what

743
00:42:28,560 --> 00:42:29,080
Speaker 2: are you running?

744
00:42:29,600 --> 00:42:37,040
Speaker 1: It's a stainless brick and line. I've had it for

745
00:42:37,120 --> 00:42:39,920
Speaker 1: quite a few years, but yeah, it does a does

746
00:42:39,960 --> 00:42:44,640
Speaker 1: a really good pizza. It's on wood findings on wheels,

747
00:42:44,719 --> 00:42:52,719
Speaker 1: Yeah that's probable, but yeah, I think brick wine. I

748
00:42:52,719 --> 00:42:53,920
Speaker 1: forget the bread at the moment.

749
00:42:54,360 --> 00:42:59,480
Speaker 2: I think I've seen those at at a few places

750
00:43:00,160 --> 00:43:02,439
Speaker 2: of late. So I think we don't really talk about

751
00:43:02,440 --> 00:43:05,400
Speaker 2: pizza as much on this show, but we should. We

752
00:43:05,400 --> 00:43:07,400
Speaker 2: should talk more about them because would five pizza is

753
00:43:07,440 --> 00:43:10,600
Speaker 2: a glorious thing. So what wood are you using for

754
00:43:10,680 --> 00:43:13,319
Speaker 2: that oven? Like what's the go to wood type that

755
00:43:13,400 --> 00:43:13,719
Speaker 2: you like?

756
00:43:14,880 --> 00:43:17,560
Speaker 1: Mm? Yeah what is that?

757
00:43:17,640 --> 00:43:18,719
Speaker 4: What available?

758
00:43:18,719 --> 00:43:21,520
Speaker 1: But I like using a lot of manuka, of course

759
00:43:22,360 --> 00:43:28,319
Speaker 1: manuka would find but plum, yeah, crust CRUs I'll use

760
00:43:28,400 --> 00:43:31,600
Speaker 1: some charcoal as well, brick eats or yeah, I've done

761
00:43:31,640 --> 00:43:35,920
Speaker 1: one Boo Boys video, Yeah, the old Hawaiian pizza with

762
00:43:36,960 --> 00:43:39,120
Speaker 1: the inks. Yeah, there was there was a there was

763
00:43:39,160 --> 00:43:42,200
Speaker 1: a feature on Both Boys a few years ago, got

764
00:43:42,280 --> 00:43:44,280
Speaker 1: quite a few hits worldwide.

765
00:43:45,239 --> 00:43:49,800
Speaker 2: And like manuka is quite polarizing. I think, yeah, a

766
00:43:49,840 --> 00:43:54,160
Speaker 2: lot of us kind of think of Manuka flavor for fish,

767
00:43:54,360 --> 00:43:56,560
Speaker 2: you know mainly, and it's it's a wood that can

768
00:43:56,719 --> 00:43:59,360
Speaker 2: can get away from you, right, because it can be

769
00:43:59,480 --> 00:44:03,359
Speaker 2: quite wrong if you're not super careful with it. So

770
00:44:03,400 --> 00:44:06,200
Speaker 2: how do you manage that in your pizza oven? Like

771
00:44:06,280 --> 00:44:07,840
Speaker 2: to make sure that you're not going you know that

772
00:44:08,000 --> 00:44:13,240
Speaker 2: real like crazy monuca flavor.

773
00:44:14,800 --> 00:44:19,799
Speaker 1: Yeah, well, I'll use a good luck log of bo then,

774
00:44:19,880 --> 00:44:22,560
Speaker 1: but keep the heat there because there's a pizzas you

775
00:44:22,600 --> 00:44:27,239
Speaker 1: need a bit hot and fast, you know. And yeah,

776
00:44:27,560 --> 00:44:31,480
Speaker 1: I mean I'll keep that having where you can do

777
00:44:31,960 --> 00:44:36,680
Speaker 1: pizza like teen trenaments like a quick but get that

778
00:44:36,800 --> 00:44:40,080
Speaker 1: bit of smoke flavoring as well, you know. Yeah, and

779
00:44:40,719 --> 00:44:43,920
Speaker 1: I'll make you use the pizza oven is a smoker

780
00:44:43,960 --> 00:44:46,279
Speaker 1: as well. Give a bit of smoke and shut off

781
00:44:46,280 --> 00:44:48,240
Speaker 1: the dampers and smoke.

782
00:44:50,440 --> 00:44:53,280
Speaker 2: I've seen seen some other people do that, like literally

783
00:44:53,320 --> 00:44:56,239
Speaker 2: convert their pizza oven into It's kind of it's not

784
00:44:56,320 --> 00:44:58,520
Speaker 2: quite an offset, is it, But if you put the

785
00:44:58,560 --> 00:45:00,520
Speaker 2: wood to the side, you kind of cra instill the

786
00:45:00,600 --> 00:45:04,000
Speaker 2: multi zone cooks. Yeah, yeah, yeah, like how easy is

787
00:45:04,320 --> 00:45:06,439
Speaker 2: how easy is it to do that? Like is it easy?

788
00:45:06,560 --> 00:45:08,400
Speaker 2: Is it hard? Like what do you need a lot

789
00:45:08,400 --> 00:45:08,720
Speaker 2: of stuff?

790
00:45:08,880 --> 00:45:11,719
Speaker 1: As long as you you just might maintain the temperature

791
00:45:12,320 --> 00:45:14,440
Speaker 1: if you're better a newbie, but feel as.

792
00:45:14,280 --> 00:45:14,920
Speaker 4: You go sort of.

793
00:45:16,480 --> 00:45:19,680
Speaker 1: But yeah, it's just sometimes it's I've don't want to

794
00:45:19,760 --> 00:45:25,680
Speaker 1: learning as you go, you know, learning leaning different techniques

795
00:45:25,800 --> 00:45:29,400
Speaker 1: and they watching online as well over the years, but

796
00:45:29,719 --> 00:45:33,040
Speaker 1: sometimes just hev you go and even learning your own

797
00:45:33,040 --> 00:45:37,640
Speaker 1: style and.

798
00:45:36,040 --> 00:45:39,560
Speaker 2: And that's what I quite like about the yeah, the

799
00:45:39,560 --> 00:45:43,439
Speaker 2: Barbecue pit Boys stuff is that it's so varied. They're

800
00:45:43,440 --> 00:45:48,000
Speaker 2: not trying to push any one type of cooker or

801
00:45:48,280 --> 00:45:52,080
Speaker 2: style of food or way to do it or anything

802
00:45:52,120 --> 00:45:54,640
Speaker 2: like that. It's just like, hey, if they think it's

803
00:45:54,680 --> 00:45:56,480
Speaker 2: going to taste good, they're going to try it and

804
00:45:56,480 --> 00:45:58,880
Speaker 2: they'll see what happens, and you can kind of decide

805
00:45:59,239 --> 00:46:01,719
Speaker 2: which ones you go with, right Yeah.

806
00:46:02,600 --> 00:46:07,319
Speaker 1: Even yeah, like years when I was watching both foot

807
00:46:07,360 --> 00:46:14,200
Speaker 1: Boys on YouTube and being a fan years ago, and yeah,

808
00:46:14,360 --> 00:46:16,800
Speaker 1: and then when I went there, it's like exactly, hows

809
00:46:16,880 --> 00:46:21,520
Speaker 1: it's yeah, no, years, not very a little editing. It's

810
00:46:21,960 --> 00:46:24,920
Speaker 1: it's raw how it is. It's not not.

811
00:46:25,960 --> 00:46:29,359
Speaker 2: Yeah, so they're doing most of the stuff you watch

812
00:46:29,480 --> 00:46:33,719
Speaker 2: there is pretty much as it's being as it's as

813
00:46:33,760 --> 00:46:37,959
Speaker 2: it's filmed, right, Like, they're not doing eighteen takes and

814
00:46:38,000 --> 00:46:40,319
Speaker 2: moving a camera around and doing like a whole load

815
00:46:40,400 --> 00:46:42,680
Speaker 2: of other stuff and just just.

816
00:46:44,480 --> 00:46:47,040
Speaker 1: Nine times you have one hundred one take. You know,

817
00:46:48,400 --> 00:46:50,920
Speaker 1: even Bob Bobby Fame, who's done a lot of his

818
00:46:50,960 --> 00:46:54,560
Speaker 1: own videos, and they he will know, rate over his own videos,

819
00:46:54,600 --> 00:46:57,439
Speaker 1: you know, afterwards in the studio just with one take,

820
00:46:57,560 --> 00:47:03,080
Speaker 1: you know. It's just yeah, it's always been a different

821
00:47:03,120 --> 00:47:06,000
Speaker 1: sort of show, you know, And it took off early

822
00:47:06,080 --> 00:47:11,200
Speaker 1: days of YouTube. Yeah, Bob was what was the story.

823
00:47:11,600 --> 00:47:15,280
Speaker 1: It was just videoing at home and doing some videos

824
00:47:15,400 --> 00:47:19,319
Speaker 1: back in the early days of YouTube when YouTube was

825
00:47:21,680 --> 00:47:25,560
Speaker 1: and then yeah, just YouTube. Gotta uploaded a video to

826
00:47:26,239 --> 00:47:29,520
Speaker 1: the cloud backing about two thousand and six or seven,

827
00:47:29,600 --> 00:47:31,520
Speaker 1: and all of a sudden you got a check from

828
00:47:31,560 --> 00:47:35,360
Speaker 1: YouTube for yea for people watching his videos, and he

829
00:47:35,440 --> 00:47:40,239
Speaker 1: went from there. Yeah. So yeah, it went overnight to

830
00:47:40,400 --> 00:47:43,799
Speaker 1: a world worldwide phenomenon pretty.

831
00:47:43,560 --> 00:47:46,799
Speaker 2: Much because they really I kind of think of them

832
00:47:46,920 --> 00:47:51,640
Speaker 2: almost as like the original barbecue influences on YouTube, right,

833
00:47:51,719 --> 00:47:57,319
Speaker 2: because I think there was Nausie Trevor and Australia will

834
00:47:57,320 --> 00:48:00,400
Speaker 2: be thrilled with my little slip there calling them Aussie

835
00:48:00,400 --> 00:48:04,560
Speaker 2: pit boys. That's trev trefv there. But yeah, Barbecue pit Boys.

836
00:48:04,560 --> 00:48:07,880
Speaker 2: They were kind of like the original barbecue YouTube guys

837
00:48:08,560 --> 00:48:12,840
Speaker 2: before barbecue was a huge global thing and they probably

838
00:48:13,000 --> 00:48:14,520
Speaker 2: pushed a lot of that and then a lot of

839
00:48:14,560 --> 00:48:16,960
Speaker 2: other guys came along after that, right, a lot of

840
00:48:16,960 --> 00:48:20,560
Speaker 2: other people came along, and you know that started the

841
00:48:21,040 --> 00:48:25,120
Speaker 2: channels after that, your Malcolm's and your your Heath Riles

842
00:48:25,200 --> 00:48:27,359
Speaker 2: and your Jeremy Oodas and people like that, right, But

843
00:48:27,400 --> 00:48:31,280
Speaker 2: they were the the they're the ogs, right, yeah.

844
00:48:31,120 --> 00:48:35,200
Speaker 1: Pretty much. Yeah, the reasons history.

845
00:48:36,200 --> 00:48:42,080
Speaker 2: Yeah, well it certainly is. And you know we can

846
00:48:42,200 --> 00:48:45,680
Speaker 2: get some Barbecue Pit Boys products down here if I'm correct,

847
00:48:47,719 --> 00:48:50,439
Speaker 2: and sources come into the country and.

848
00:48:50,320 --> 00:48:55,160
Speaker 1: Then Auckland with the last two or three years barbecues

849
00:48:55,200 --> 00:49:01,279
Speaker 1: and more there in Auckland. Hamilton Christ is locally here

850
00:49:01,280 --> 00:49:05,399
Speaker 1: and you plum at the moment is Butcher. Butcher they

851
00:49:05,560 --> 00:49:10,239
Speaker 1: supply through barbecues and more. And give a shout out

852
00:49:10,280 --> 00:49:15,279
Speaker 1: to to but He's, yeah, he's a big supporter of

853
00:49:15,280 --> 00:49:22,839
Speaker 1: the paper boys and he's yea our products too, and yeah,

854
00:49:22,920 --> 00:49:27,320
Speaker 1: there's a there's a well of support just even locally.

855
00:49:27,719 --> 00:49:30,719
Speaker 1: You know, people go shout outs and hey we watch

856
00:49:30,800 --> 00:49:31,400
Speaker 1: you guys.

857
00:49:31,880 --> 00:49:33,799
Speaker 2: So tell us about tell us about the rubs that

858
00:49:33,840 --> 00:49:35,759
Speaker 2: they've got, Like what have they got the stand the

859
00:49:36,120 --> 00:49:40,120
Speaker 2: kind of all purpose the chicken, the pork, what what

860
00:49:40,200 --> 00:49:46,160
Speaker 2: comes into the Yeah, yeah, it's kind of like all purpose.

861
00:49:49,320 --> 00:49:51,759
Speaker 1: Yeah, I've just got a few years of the old

862
00:49:52,000 --> 00:49:52,800
Speaker 1: pork privilege.

863
00:49:53,760 --> 00:49:54,879
Speaker 4: Yeah. Yeah.

864
00:49:54,920 --> 00:49:58,080
Speaker 1: It's available in New Zealand, so you can buy locally

865
00:49:58,120 --> 00:50:03,240
Speaker 1: in Auckland. Yeah, barbecues and all mighty.

866
00:50:04,120 --> 00:50:06,600
Speaker 2: So what's a mighty? Is that for beef or is

867
00:50:06,600 --> 00:50:08,600
Speaker 2: that for what does that go on?

868
00:50:09,600 --> 00:50:13,839
Speaker 1: It's an old purpose purpose for it, Yeah, beef, pork,

869
00:50:14,040 --> 00:50:19,960
Speaker 1: poultry game. It's yeah, it's got a sugar based of course,

870
00:50:20,000 --> 00:50:26,960
Speaker 1: but it's yeah, sorrus salt, yeah, or the goodies.

871
00:50:26,680 --> 00:50:28,719
Speaker 2: All the all the usual kind of stuff that is

872
00:50:28,719 --> 00:50:29,080
Speaker 2: in there.

873
00:50:29,840 --> 00:50:33,000
Speaker 1: We've got a there's a buffalo rap too, that's quite

874
00:50:33,000 --> 00:50:33,440
Speaker 1: a hot one.

875
00:50:33,520 --> 00:50:38,600
Speaker 2: Yeah, like a bit of chili, a little bit chili

876
00:50:38,640 --> 00:50:41,120
Speaker 2: and the old rub there is. It's not a bad thing.

877
00:50:41,280 --> 00:50:43,920
Speaker 2: A little bit of a kick spice things up. So

878
00:50:43,960 --> 00:50:47,120
Speaker 2: they're they're all available in country Is there a sauce

879
00:50:47,920 --> 00:50:49,360
Speaker 2: I don't know. Is there a source or is.

880
00:50:49,360 --> 00:50:53,400
Speaker 1: It just there are babecueber Boys sauces. There is the

881
00:50:54,080 --> 00:50:58,920
Speaker 1: smoky whiskey. Yeah, there's about three three differ There's have

882
00:50:59,080 --> 00:51:03,160
Speaker 1: been hot sauce as well, but like Tabasco, it's be

883
00:51:03,200 --> 00:51:05,960
Speaker 1: available here. But it's just you're getting down from the

884
00:51:06,120 --> 00:51:08,759
Speaker 1: produce the Canada here for the show. Yeah, there's I

885
00:51:08,800 --> 00:51:10,879
Speaker 1: was just talking to Bob the other day, but there's

886
00:51:10,920 --> 00:51:15,520
Speaker 1: a you shouldn't I'm becoming soon for Father's Day from Australia.

887
00:51:15,760 --> 00:51:18,959
Speaker 1: Is a producer manufacture over and over across the ditch.

888
00:51:19,960 --> 00:51:22,360
Speaker 1: I'm going to be bringing a new supply of to

889
00:51:22,480 --> 00:51:22,960
Speaker 1: New Zealand.

890
00:51:23,160 --> 00:51:29,680
Speaker 2: Yeah, and the months and actually one thing I really

891
00:51:29,680 --> 00:51:31,399
Speaker 2: want to know right this is what I really want

892
00:51:31,440 --> 00:51:34,040
Speaker 2: to know now is to be a barbecue pit boy,

893
00:51:34,160 --> 00:51:35,879
Speaker 2: do you have to have a big beard? Because they've

894
00:51:35,880 --> 00:51:38,839
Speaker 2: all got big beards as well, and you've got a

895
00:51:38,920 --> 00:51:42,239
Speaker 2: particularly fine big beard there, so I'm guessing that it

896
00:51:42,360 --> 00:51:45,319
Speaker 2: might be well, I don't think they'd let me in

897
00:51:45,440 --> 00:51:49,160
Speaker 2: with my kind of stubbly beard slash mustache. I reckon

898
00:51:49,200 --> 00:51:51,840
Speaker 2: they'd be like, nah, you need to you need you

899
00:51:51,880 --> 00:51:54,080
Speaker 2: need a bit of growth there some before you're going

900
00:51:54,120 --> 00:51:59,040
Speaker 2: to be allowed in. Is the beard a regulated issue

901
00:51:59,280 --> 00:52:01,520
Speaker 2: kind of thing that you need to be a barbecue?

902
00:52:02,600 --> 00:52:05,640
Speaker 1: I just I just grew red years ago and you know,

903
00:52:05,920 --> 00:52:11,080
Speaker 1: just comfortable with it. But I suppose if you if

904
00:52:11,120 --> 00:52:12,080
Speaker 1: you're on the logo.

905
00:52:12,920 --> 00:52:15,239
Speaker 2: Well that's what I mean. I mean, you held up there,

906
00:52:15,520 --> 00:52:17,799
Speaker 2: it's like it's ezy top looking at me. I'll tell

907
00:52:17,840 --> 00:52:22,520
Speaker 2: you that that's they're like the top of barbecue exactly.

908
00:52:22,600 --> 00:52:26,680
Speaker 2: That's that's what they are. Now I'm going to I'm

909
00:52:26,680 --> 00:52:29,080
Speaker 2: going to turn the heap in a minute, but I do.

910
00:52:29,360 --> 00:52:32,120
Speaker 2: Last on the last show, we talked about our top

911
00:52:32,280 --> 00:52:38,200
Speaker 2: ten barbecue myths, like the things that people say and

912
00:52:38,200 --> 00:52:41,480
Speaker 2: you're like, I think that's quite true actually, but they

913
00:52:41,520 --> 00:52:45,440
Speaker 2: seem to be popular. What would be your top barbecue

914
00:52:45,520 --> 00:52:50,160
Speaker 2: myth that you've encountered in your barbecue journey.

915
00:52:52,719 --> 00:52:54,120
Speaker 1: I don't really think of me.

916
00:52:56,960 --> 00:53:01,000
Speaker 2: Just something that everybody kind of says that this is

917
00:53:01,040 --> 00:53:02,839
Speaker 2: the this is what you should do, and this is

918
00:53:02,880 --> 00:53:05,759
Speaker 2: this is true and you're like, that's bullshit. Ah, that's

919
00:53:05,880 --> 00:53:10,680
Speaker 2: not right. I think top ten, how.

920
00:53:10,560 --> 00:53:14,680
Speaker 1: Many times the things been unproven? There there's always more

921
00:53:14,840 --> 00:53:18,000
Speaker 1: one way to Yeah, it skinn a kit.

922
00:53:19,280 --> 00:53:21,600
Speaker 2: Well, do you know that? That was one that came

923
00:53:21,719 --> 00:53:24,799
Speaker 2: up was the old you know, there's only one way

924
00:53:24,840 --> 00:53:27,920
Speaker 2: to do this or this is the right way to

925
00:53:28,040 --> 00:53:30,560
Speaker 2: do this in barbecue, and it's like, well, actually there's

926
00:53:30,680 --> 00:53:33,560
Speaker 2: probably you know, five or six different ways it will

927
00:53:33,560 --> 00:53:36,200
Speaker 2: bring equally good results, but it's just different to how

928
00:53:36,239 --> 00:53:38,279
Speaker 2: you're saying it, or you're saying it or you're saying it.

929
00:53:38,360 --> 00:53:41,719
Speaker 2: So I think that might be one that that that

930
00:53:41,760 --> 00:53:43,880
Speaker 2: probably is one. I can't remember if we put that

931
00:53:43,920 --> 00:53:47,240
Speaker 2: in last time. We probably did. Who knows. I should

932
00:53:47,280 --> 00:53:48,719
Speaker 2: know because I was the one who said it. But

933
00:53:49,360 --> 00:53:51,480
Speaker 2: I am getting older and I forget stuff. So there

934
00:53:51,480 --> 00:53:52,440
Speaker 2: you go. That's what happens.

935
00:53:52,600 --> 00:53:52,719
Speaker 4: Now.

936
00:53:52,719 --> 00:53:54,920
Speaker 2: I'll tell you what I haven't forgotten. I haven't forgotten

937
00:53:55,880 --> 00:53:58,439
Speaker 2: that we're about to do some quick fires and we're

938
00:53:58,440 --> 00:54:00,839
Speaker 2: going to do that. But before we do that, I'm

939
00:54:00,840 --> 00:54:03,720
Speaker 2: going to make sure you guys have had some ads

940
00:54:03,960 --> 00:54:08,160
Speaker 2: fired in your ears, righte wolf man. It is to

941
00:54:08,239 --> 00:54:12,000
Speaker 2: turn up the heat of little bit here, and I

942
00:54:12,040 --> 00:54:16,480
Speaker 2: want some answers to these questions, and I want some

943
00:54:16,520 --> 00:54:19,719
Speaker 2: good ones, so you know, don't let me down here.

944
00:54:19,920 --> 00:54:23,000
Speaker 2: I'm sure there are you have got lots of answers

945
00:54:23,040 --> 00:54:25,279
Speaker 2: to these with the people you hang out with and

946
00:54:25,320 --> 00:54:27,359
Speaker 2: the stuff that you've done in your life. So are

947
00:54:27,400 --> 00:54:31,120
Speaker 2: we ready? I think we're ready. Let's do this. Okay,

948
00:54:31,440 --> 00:54:34,640
Speaker 2: what is the strangest thing you've ever eaten?

949
00:54:34,960 --> 00:54:43,600
Speaker 1: Strangest thing, strangest thing. It's not bugs.

950
00:54:45,320 --> 00:54:47,239
Speaker 2: No bugs. A lot of people have done bugs. We've

951
00:54:47,239 --> 00:54:49,600
Speaker 2: done bugs. I've eaten plenty of bugs in my time,

952
00:54:49,920 --> 00:54:52,040
Speaker 2: some intentionally, some honey.

953
00:54:52,080 --> 00:54:55,240
Speaker 1: We'll put it this way. It tasted good. Most people

954
00:54:55,280 --> 00:55:02,480
Speaker 1: that I tell about the I could say like, probably haggis.

955
00:55:04,080 --> 00:55:07,480
Speaker 2: Is grim. I don't know why the Scott's got some

956
00:55:07,640 --> 00:55:08,120
Speaker 2: weird ship.

957
00:55:08,400 --> 00:55:10,680
Speaker 1: It was good to me. But most people I tell

958
00:55:10,719 --> 00:55:13,799
Speaker 1: the story, yeah, this is in Scotland as well.

959
00:55:13,840 --> 00:55:14,720
Speaker 4: So if you think.

960
00:55:14,600 --> 00:55:19,120
Speaker 2: Them, yeah, that was it on Did you have haggis

961
00:55:19,200 --> 00:55:21,720
Speaker 2: on Burns Night? That's when you're meant to have haggis

962
00:55:21,800 --> 00:55:22,200
Speaker 2: as well.

963
00:55:22,840 --> 00:55:25,040
Speaker 1: I think it was. It was night.

964
00:55:25,239 --> 00:55:28,440
Speaker 2: Yeah, I just don't know. When you say that it's

965
00:55:28,480 --> 00:55:30,319
Speaker 2: a dish where I've stuffed a load of off or

966
00:55:30,440 --> 00:55:34,640
Speaker 2: in a sheep stomach, I'm like, wow, automatically, I'm not

967
00:55:34,680 --> 00:55:39,200
Speaker 2: sure that's pretty grim. If you ask me, I'm going

968
00:55:39,239 --> 00:55:41,120
Speaker 2: to give you haggis. I don't think anybody's I think

969
00:55:41,160 --> 00:55:43,759
Speaker 2: anybody said hagis before. But there you go, you're the

970
00:55:43,800 --> 00:55:48,960
Speaker 2: first to bring. Okay, what was the best birthday or

971
00:55:49,080 --> 00:55:51,440
Speaker 2: Christmas present you got as a kid?

972
00:55:51,600 --> 00:55:57,319
Speaker 1: Probably were we can early nineties? Yeah, birthday Christmas present? Yeah,

973
00:55:57,400 --> 00:56:03,960
Speaker 1: combined it was probably a four A six computer. Wow,

974
00:56:06,160 --> 00:56:09,200
Speaker 1: begging these days a CD un Christmas is.

975
00:56:10,680 --> 00:56:13,799
Speaker 2: For six. I can't even think what that looked like.

976
00:56:14,280 --> 00:56:18,320
Speaker 1: I remember the museum piece now yeah, well I'm.

977
00:56:18,120 --> 00:56:21,359
Speaker 2: Trying to think like our first computer was an Amstrad,

978
00:56:21,400 --> 00:56:23,399
Speaker 2: which I don't even know if you got down here,

979
00:56:23,760 --> 00:56:29,000
Speaker 2: it was like a British British computer. Yeah. Yeah, so

980
00:56:29,400 --> 00:56:33,400
Speaker 2: there you go. Well yeah, I mean you've just dated

981
00:56:33,400 --> 00:56:43,359
Speaker 2: yourself there pretty well, you know the older Yeah, there

982
00:56:43,400 --> 00:56:45,480
Speaker 2: you go. That that's a good e. That is a

983
00:56:45,480 --> 00:56:49,880
Speaker 2: good end. Okay, now I'm pretty sure you've got something here,

984
00:56:50,000 --> 00:56:52,760
Speaker 2: because you know, if you if you do the amount

985
00:56:52,760 --> 00:56:56,880
Speaker 2: of barbecuing that you do, what is the most useless

986
00:56:57,040 --> 00:56:59,879
Speaker 2: barbecue purchase that you've ever made? What is the thing

987
00:57:00,040 --> 00:57:02,319
Speaker 2: that you just went Why did I buy that? I

988
00:57:02,360 --> 00:57:03,399
Speaker 2: have never used it?

989
00:57:04,520 --> 00:57:10,640
Speaker 1: This is purchase probably a really cheap throw away kittle

990
00:57:10,680 --> 00:57:16,000
Speaker 1: girl twenty dollars l maybe yeah.

991
00:57:16,920 --> 00:57:20,520
Speaker 2: Real flimsy ones. Yeah, the real flimsy one.

992
00:57:21,360 --> 00:57:25,440
Speaker 1: Yeah. You think this is didn't really wrigg it?

993
00:57:25,520 --> 00:57:25,680
Speaker 4: Well?

994
00:57:27,160 --> 00:57:31,520
Speaker 2: Yeah, okay, that that would be good. Okay, this one,

995
00:57:31,560 --> 00:57:33,840
Speaker 2: this one separates the men from the boys here and

996
00:57:33,920 --> 00:57:39,120
Speaker 2: the girls from the ladies. What is your guilty pleasure?

997
00:57:39,840 --> 00:57:40,240
Speaker 4: Pleasure?

998
00:57:40,480 --> 00:57:43,439
Speaker 2: What do you like to do that you don't want

999
00:57:43,480 --> 00:57:48,960
Speaker 2: anybody else to know about? The Mariah Carey c D

1000
00:57:49,200 --> 00:57:53,000
Speaker 2: and a glass of Pinot grigio on her on her

1001
00:57:53,040 --> 00:57:57,640
Speaker 2: nice summer's evening, Have your tails painted? I'm sure I

1002
00:57:57,680 --> 00:58:00,360
Speaker 2: got you know, kind of probably.

1003
00:58:01,040 --> 00:58:06,720
Speaker 1: Yeah. We give in a hard week and you just

1004
00:58:06,960 --> 00:58:10,640
Speaker 1: book a hotel room with a spa and just kick

1005
00:58:10,680 --> 00:58:16,480
Speaker 1: back and there we go, order room service and kick backing,

1006
00:58:16,640 --> 00:58:19,360
Speaker 1: and there we go.

1007
00:58:19,560 --> 00:58:22,960
Speaker 2: That's what I like, And we don't know. That's not

1008
00:58:23,000 --> 00:58:25,680
Speaker 2: what I was expecting to come back here. I like that.

1009
00:58:28,200 --> 00:58:29,920
Speaker 2: I was wondering where we're going for a moment, to

1010
00:58:29,960 --> 00:58:32,680
Speaker 2: be fair, When you said book a hotel room, book

1011
00:58:32,720 --> 00:58:35,280
Speaker 2: a hotel room, and order, I was like, this is

1012
00:58:35,320 --> 00:58:37,440
Speaker 2: a family show. I'm not sure we can go there

1013
00:58:37,760 --> 00:58:41,880
Speaker 2: for room. There you go. Hey, you're a bit of

1014
00:58:41,920 --> 00:58:44,120
Speaker 2: a catch here, you know. For the New Plymouth Ladies

1015
00:58:44,120 --> 00:58:47,200
Speaker 2: of the Taranaki Gals. It could be if you want

1016
00:58:47,200 --> 00:58:51,280
Speaker 2: to spend some quality time in the the you know,

1017
00:58:51,400 --> 00:58:53,960
Speaker 2: just outside of New Plymouth Motor Lodge with the spa

1018
00:58:53,960 --> 00:58:57,200
Speaker 2: bar wolf manager man, how about that?

1019
00:58:57,280 --> 00:58:57,760
Speaker 4: How about that?

1020
00:58:58,320 --> 00:59:02,080
Speaker 2: Right? Last one? What keeps you sane?

1021
00:59:03,400 --> 00:59:07,760
Speaker 1: What we're saying? Just give me it real? Yeah? Do

1022
00:59:07,920 --> 00:59:13,520
Speaker 1: real do? Real ship is if you get the dumb ship?

1023
00:59:14,520 --> 00:59:17,480
Speaker 2: Yeah, stay off the phone, stay off the computer.

1024
00:59:18,400 --> 00:59:19,120
Speaker 4: Yeah, we.

1025
00:59:21,480 --> 00:59:25,400
Speaker 2: Just I think that's that's that is a great piece

1026
00:59:25,440 --> 00:59:27,240
Speaker 2: of advice actually, and we should all do a bit

1027
00:59:27,280 --> 00:59:29,600
Speaker 2: more of it, to be honest. We're all we're all

1028
00:59:29,600 --> 00:59:32,080
Speaker 2: a bit attached to our phones and stuff, aren't we

1029
00:59:32,240 --> 00:59:34,120
Speaker 2: kind of becoming the extension of us, And it's good

1030
00:59:34,120 --> 00:59:36,240
Speaker 2: to put them down every now and again and not

1031
00:59:36,320 --> 00:59:39,120
Speaker 2: worry about it. Don't worry about it just for a moment.

1032
00:59:39,800 --> 00:59:44,320
Speaker 2: So how you've survived the quick fires? So all that

1033
00:59:44,400 --> 00:59:48,040
Speaker 2: really leaves is us to ask where can people come

1034
00:59:48,080 --> 00:59:51,400
Speaker 2: and find you online? Where can they be a part

1035
00:59:51,440 --> 00:59:55,360
Speaker 2: of your Aussie of your Barbecue Pit Boys chapter? How

1036
00:59:55,400 --> 00:59:56,840
Speaker 2: do they? How do they get around all that?

1037
00:59:58,120 --> 00:59:58,320
Speaker 1: Yeah?

1038
00:59:58,360 --> 00:59:59,440
Speaker 4: Well just.

1039
01:00:00,920 --> 01:00:03,640
Speaker 1: Keep keip long on to Bobby Footboys dot com. Both

1040
01:00:03,640 --> 01:00:12,280
Speaker 1: Boys Facebook, YouTube, Facebook, Instagram, all the social social pretty much. Yeah,

1041
01:00:12,440 --> 01:00:17,000
Speaker 1: but you my my chipps. It's a private group. Yeah,

1042
01:00:16,560 --> 01:00:20,720
Speaker 1: it's not every Tom digging airy, but just just keep

1043
01:00:20,760 --> 01:00:24,040
Speaker 1: longing on. Yeah, both footboys dot com.

1044
01:00:23,680 --> 01:00:26,600
Speaker 2: And if they want to join your your group, it's

1045
01:00:26,680 --> 01:00:29,680
Speaker 2: a wolf and rooster, that's correct, the.

1046
01:00:30,120 --> 01:00:33,320
Speaker 1: Rooster Chipter Boys on Facebook Gap.

1047
01:00:33,720 --> 01:00:37,360
Speaker 2: Yeah, great, there you go the group.

1048
01:00:37,240 --> 01:00:44,000
Speaker 1: As you eight years. Yeah, it's private group.

1049
01:00:45,080 --> 01:00:47,240
Speaker 2: Well you can only knock on the door and see

1050
01:00:47,240 --> 01:00:49,320
Speaker 2: if you get lead in, right, that's the that's the

1051
01:00:49,600 --> 01:00:52,439
Speaker 2: that's the way they do it. So hey, Wolfman, thank

1052
01:00:52,440 --> 01:00:54,800
Speaker 2: you very much for joining us. We've had a good

1053
01:00:54,800 --> 01:00:57,680
Speaker 2: time chatting to you there tonight. I hope that kind

1054
01:00:57,720 --> 01:01:00,680
Speaker 2: of really. I think it re sparked my interest in

1055
01:01:00,720 --> 01:01:03,560
Speaker 2: watching a few more Barbecue Pit Boys videos because I

1056
01:01:03,560 --> 01:01:05,440
Speaker 2: haven't been there in a little while. I must go

1057
01:01:05,520 --> 01:01:09,360
Speaker 2: and check it out. You know, we wish you all

1058
01:01:09,360 --> 01:01:12,440
Speaker 2: the best and guys, that is it for another episode

1059
01:01:12,480 --> 01:01:14,680
Speaker 2: of Barbecue Bass. Thank you for stopping by and lending

1060
01:01:14,720 --> 01:01:18,360
Speaker 2: us your ears. Okay, you know the drill. Hit the

1061
01:01:18,480 --> 01:01:21,640
Speaker 2: subscribe button, never miss an episode. Put us on auto

1062
01:01:21,760 --> 01:01:24,720
Speaker 2: download as well. That tends to help and make sure

1063
01:01:24,760 --> 01:01:27,640
Speaker 2: you're following on all our socials. It's barbecue based and

1064
01:01:27,840 --> 01:01:33,920
Speaker 2: Z on Facebook and barbecue base on Insta, all written out.

1065
01:01:34,200 --> 01:01:36,200
Speaker 2: And if you want to keep up with NOL, that

1066
01:01:36,400 --> 01:01:40,560
Speaker 2: man is Meet Mafia Collective on every social platform known

1067
01:01:40,560 --> 01:01:43,400
Speaker 2: to man, and you can get inside the back of

1068
01:01:43,440 --> 01:01:47,600
Speaker 2: his brain at Meetmafia Collective dot com and delve into

1069
01:01:47,640 --> 01:01:51,120
Speaker 2: all those murky debts by paying a small monthly sum

1070
01:01:51,160 --> 01:01:53,720
Speaker 2: to him and to keep up with me on social media.

1071
01:01:53,720 --> 01:01:57,080
Speaker 2: If you're really bored, it's Burnt Beginnings Barbecue on Facebook

1072
01:01:57,120 --> 01:01:59,960
Speaker 2: and Insta. So come on back next time when you

1073
01:02:00,080 --> 01:02:05,640
Speaker 2: will be treated treated to more great barbecue checked, tips,

1074
01:02:05,720 --> 01:02:09,360
Speaker 2: tricks and guests on barbecue bass.

1075
01:02:09,720 --> 01:02:12,800
Speaker 1: Can you smell that it's good?