1 00:00:07,080 --> 00:00:09,560 Speaker 1: This is real Breeden with Elsie, Barbecue and your listen 2 00:00:09,640 --> 00:00:35,960 Speaker 1: to Barbecue Bas Welcome back to Competition Time. Everybody with 3 00:00:36,760 --> 00:00:39,840 Speaker 1: super pumped to be back. I love the Competition Time 4 00:00:39,880 --> 00:00:42,960 Speaker 1: episodes and my personal favorites, and look at this, I 5 00:00:43,000 --> 00:00:46,320 Speaker 1: have one of my personally favorite people in the whole 6 00:00:46,400 --> 00:00:49,760 Speaker 1: of barbecue here with me tonight, the Queen of Chicken 7 00:00:50,400 --> 00:00:56,160 Speaker 1: the Joint Smokers, philipp Is Stibal PJ. Welcome to Competition Time. 8 00:00:56,720 --> 00:00:58,520 Speaker 2: Thanks man, thanks for having me. Really cool to be 9 00:00:58,680 --> 00:01:00,760 Speaker 2: part of the serious doing. It's awesome. 10 00:01:01,400 --> 00:01:03,600 Speaker 1: I'm pumped about this. We're going to find out lots 11 00:01:03,600 --> 00:01:06,839 Speaker 1: about you and lots about your methods and dive into 12 00:01:06,840 --> 00:01:09,039 Speaker 1: the cranium. But before we do that, I need to 13 00:01:09,080 --> 00:01:12,240 Speaker 1: remind everybody that this episode of Barbecue Base is brought 14 00:01:12,240 --> 00:01:16,119 Speaker 1: to you by the legendary New Zealanders at Jack daniels iHeartRadio, 15 00:01:16,400 --> 00:01:20,280 Speaker 1: Rum and C, Hunting and Fishing, Hut Valley, and Gilmore's. 16 00:01:20,880 --> 00:01:23,080 Speaker 1: So go buy all their wares, listen to their shows, 17 00:01:23,200 --> 00:01:26,760 Speaker 1: visit their stores, and do everything to support everyone who 18 00:01:26,800 --> 00:01:31,560 Speaker 1: supports us. Right back to you, Philippa. It is all you. 19 00:01:31,720 --> 00:01:35,000 Speaker 1: It's You're the focus of everybody's attention for the next 20 00:01:35,040 --> 00:01:38,560 Speaker 1: thirty minutes or so. But what give us? Give us 21 00:01:38,560 --> 00:01:40,400 Speaker 1: a quick for anyone who doesn't know who you are, 22 00:01:40,440 --> 00:01:43,959 Speaker 1: Give us a quick. Who are you? Who do you 23 00:01:44,040 --> 00:01:48,200 Speaker 1: compete with? What do you compete in? Give us give 24 00:01:48,240 --> 00:01:49,760 Speaker 1: us the intro easy. 25 00:01:49,920 --> 00:01:53,200 Speaker 2: So yeah, a friend calls me PJ. I am part 26 00:01:53,240 --> 00:01:56,560 Speaker 2: of Joints Michus Barbecue team. We've been competing since what 27 00:01:56,680 --> 00:02:01,000 Speaker 2: was it twenty eighteen was our first competition. I compete 28 00:02:01,080 --> 00:02:05,320 Speaker 2: with Camp Staples, Steve Moore sometimes guest appearance, mainly a 29 00:02:05,400 --> 00:02:09,400 Speaker 2: hype guy, my other half Chris Smith, and then my 30 00:02:09,440 --> 00:02:11,720 Speaker 2: brother who pops along every now and again, Anthony Steve Als. 31 00:02:11,720 --> 00:02:13,840 Speaker 2: So yeah, we're a team of five, which is a 32 00:02:13,880 --> 00:02:16,680 Speaker 2: little bit unusual, but a big team. And yeah, we 33 00:02:16,960 --> 00:02:20,440 Speaker 2: mainly compete in NCBA. Cam is obviously dipped a Toca. 34 00:02:21,000 --> 00:02:23,760 Speaker 2: Steve's made some guest appearance as ANCA and he wanted 35 00:02:24,120 --> 00:02:26,640 Speaker 2: shaking up some fairy brood or whatever the ancillary is. 36 00:02:27,760 --> 00:02:30,800 Speaker 2: And yeah, like've been doing it for a while, love it. 37 00:02:30,800 --> 00:02:33,919 Speaker 2: It's not something that people stopped doing anytime soon. So yeah, 38 00:02:34,320 --> 00:02:36,480 Speaker 2: just really kind of love the community and compete at 39 00:02:36,520 --> 00:02:38,079 Speaker 2: most of the camps. I think, in fact, this year 40 00:02:38,360 --> 00:02:41,120 Speaker 2: the only camp we probably have missed is King of 41 00:02:41,120 --> 00:02:43,120 Speaker 2: the Mountain, So yeah, we're pretty regular on the scene 42 00:02:43,160 --> 00:02:44,840 Speaker 2: in terms of driving up and down the country. 43 00:02:45,200 --> 00:02:47,160 Speaker 1: You were missed at that one, and it would be 44 00:02:47,200 --> 00:02:49,400 Speaker 1: remiss with me, Yeah, because I know Steve Moore is 45 00:02:49,440 --> 00:02:52,280 Speaker 1: a long time listener. I mean, it would be remissing 46 00:02:52,320 --> 00:02:54,400 Speaker 1: me not to remind him that he did get beaten 47 00:02:54,480 --> 00:02:56,640 Speaker 1: by my fourteen year old daughter in the ancillary at 48 00:02:56,639 --> 00:02:57,240 Speaker 1: smoke on the compry. 49 00:02:57,280 --> 00:02:59,840 Speaker 2: We reminds him constantly, so let's just. 50 00:02:59,800 --> 00:03:01,880 Speaker 1: Make sure he's got that out there. And if anybody's 51 00:03:01,880 --> 00:03:03,440 Speaker 1: listening and you have it to meet Steve Moore, just 52 00:03:03,440 --> 00:03:06,280 Speaker 1: remind him of that fact. He's very happy to hear 53 00:03:06,320 --> 00:03:10,640 Speaker 1: it all the time. I think, now you've got a 54 00:03:10,680 --> 00:03:15,200 Speaker 1: few of bees. But you know, what's your proudest achievement 55 00:03:15,280 --> 00:03:16,440 Speaker 1: in comp barbecue? 56 00:03:16,760 --> 00:03:19,880 Speaker 2: Comp barbecue? I'd have to say this, he has probably 57 00:03:19,880 --> 00:03:22,000 Speaker 2: been a highlight. We actually went over to the full 58 00:03:22,040 --> 00:03:27,560 Speaker 2: throttle barbecue comp in rural Newcastle and on borrowed gear 59 00:03:27,639 --> 00:03:30,200 Speaker 2: and different protein that we usually have and all that 60 00:03:30,240 --> 00:03:31,679 Speaker 2: kind of stuff, and we managed to get a first 61 00:03:31,680 --> 00:03:34,680 Speaker 2: placed chicken, which is the protein I usually cook. So 62 00:03:34,720 --> 00:03:38,520 Speaker 2: your first paced chicken perfect three hundred against some of 63 00:03:38,520 --> 00:03:40,280 Speaker 2: the top teams in Aussie and even a couple of 64 00:03:40,800 --> 00:03:42,320 Speaker 2: US teams struck in there as well, and it was 65 00:03:42,360 --> 00:03:46,240 Speaker 2: completely unexpected. Really didn't think I would cook that chicken well, 66 00:03:46,240 --> 00:03:48,000 Speaker 2: in fact, I came back, tried it again and chapped 67 00:03:48,000 --> 00:03:50,000 Speaker 2: it all on the bin. And then I think was 68 00:03:50,000 --> 00:03:52,480 Speaker 2: Brian Cook was giving me a bit of rubbish at 69 00:03:52,480 --> 00:03:54,640 Speaker 2: the price giving and when we got called out of 70 00:03:54,800 --> 00:03:57,080 Speaker 2: probably never been so shocked in my entire life. But yeah, 71 00:03:57,240 --> 00:03:59,720 Speaker 2: it was just an absolute standout awesome to be in 72 00:03:59,760 --> 00:04:03,400 Speaker 2: that huge, amazing barn that Mac has felt and give 73 00:04:03,400 --> 00:04:05,120 Speaker 2: it first place. Yeah, that's definitely probably one of the 74 00:04:05,160 --> 00:04:07,040 Speaker 2: highlights over the past couple of years that we've had. 75 00:04:07,600 --> 00:04:10,680 Speaker 1: I reckon. I remember watching that and I did think 76 00:04:10,720 --> 00:04:12,600 Speaker 1: at the time you looked pretty shocked. And then I 77 00:04:12,640 --> 00:04:15,840 Speaker 1: talked and I was like, how many times does that 78 00:04:15,920 --> 00:04:20,280 Speaker 1: happen when you're just like this handy sucks, it's the 79 00:04:20,320 --> 00:04:23,560 Speaker 1: worst I've ever done, and everybody around you is like 80 00:04:23,640 --> 00:04:26,680 Speaker 1: you just sand bagged. Its massive, Yeah, and it's the 81 00:04:26,680 --> 00:04:28,440 Speaker 1: one that wins, right, Yeah. 82 00:04:28,480 --> 00:04:30,440 Speaker 2: No, And I think that's the thing about comp Babacu 83 00:04:30,480 --> 00:04:32,760 Speaker 2: as well, Like you know, you throw your home soul 84 00:04:32,800 --> 00:04:34,480 Speaker 2: into it. You do your very best on the day. 85 00:04:34,640 --> 00:04:37,360 Speaker 2: Every single cook is a different and so you kind 86 00:04:37,360 --> 00:04:38,880 Speaker 2: of just have to roll with it. But yeah, it was. 87 00:04:39,040 --> 00:04:42,240 Speaker 2: I was genuinely blown away by that, and just the 88 00:04:42,240 --> 00:04:44,480 Speaker 2: reaction from everybody there was amazing as well. So it 89 00:04:44,560 --> 00:04:45,120 Speaker 2: was really cool. 90 00:04:45,360 --> 00:04:47,719 Speaker 1: Well, it's definitely a badass moment and I enjoyed it 91 00:04:47,760 --> 00:04:49,680 Speaker 1: a lot watching you guys. And that was in the 92 00:04:49,720 --> 00:04:51,719 Speaker 1: Aussie Open, wasn't it? So it was correct. 93 00:04:51,800 --> 00:04:54,159 Speaker 2: Yeah, so that was on day one, so yeah, I 94 00:04:54,160 --> 00:04:56,560 Speaker 2: think it was top thirty Aussie teams and then obviously 95 00:04:56,640 --> 00:04:59,440 Speaker 2: give internationals and five KIV teams thrown in for good night. 96 00:04:59,680 --> 00:05:01,839 Speaker 1: It was I mean it was a hell of a lineup. 97 00:05:01,880 --> 00:05:04,479 Speaker 1: I mean you had Chicken Fry Barbecue and LC Barbecue 98 00:05:04,480 --> 00:05:09,080 Speaker 1: there and LC obviously from Texas took out the took 99 00:05:09,120 --> 00:05:10,680 Speaker 1: out the Open the next day. 100 00:05:10,680 --> 00:05:10,839 Speaker 2: It was. 101 00:05:12,720 --> 00:05:14,800 Speaker 1: And you know all the big names like. 102 00:05:15,080 --> 00:05:18,680 Speaker 2: And Q and Dan Barrington and yeah, they're all there. 103 00:05:18,720 --> 00:05:20,039 Speaker 1: So yeah, was there. 104 00:05:20,200 --> 00:05:22,960 Speaker 2: Yeah, we didn't we didn't go over expecting anything. We 105 00:05:23,080 --> 00:05:24,880 Speaker 2: really genuinely know they didn't have a good time and 106 00:05:24,920 --> 00:05:27,760 Speaker 2: we did. We had a great time and we'll definitely 107 00:05:27,800 --> 00:05:29,400 Speaker 2: go back. It was an amazing experience. But we have 108 00:05:29,440 --> 00:05:31,000 Speaker 2: a great room to the end, and just to get 109 00:05:31,000 --> 00:05:32,040 Speaker 2: that moment was really cool. 110 00:05:32,360 --> 00:05:35,080 Speaker 1: Awesome, awesome. Okay, So on the flip side of that, 111 00:05:35,120 --> 00:05:38,320 Speaker 1: what has been your biggest learning moment in your journey? 112 00:05:38,400 --> 00:05:41,000 Speaker 1: Probably what last six years, what's been that the learning 113 00:05:41,000 --> 00:05:42,480 Speaker 1: moment where you're going, oh, that's. 114 00:05:42,520 --> 00:05:47,120 Speaker 2: Okay, Yeah, that's an interesting one, I think definitely, and 115 00:05:47,200 --> 00:05:49,440 Speaker 2: I think most teams hopefully only ever have it, have 116 00:05:49,520 --> 00:05:51,880 Speaker 2: it happened once, but when you get a DK because 117 00:05:51,880 --> 00:05:54,080 Speaker 2: you leave something in the box, and that for us 118 00:05:54,200 --> 00:05:56,240 Speaker 2: was on a Lamb cock a long time ago, so 119 00:05:56,279 --> 00:05:59,960 Speaker 2: it was actually Big Boys Toys, and ever since then 120 00:06:00,040 --> 00:06:03,680 Speaker 2: we fastidiously counted the string on and off and on 121 00:06:03,920 --> 00:06:06,920 Speaker 2: and off again. We write it down, but yeah, leaving 122 00:06:06,960 --> 00:06:08,960 Speaker 2: a foreign object in the box and getting that decare 123 00:06:08,960 --> 00:06:10,479 Speaker 2: and I remember look coming out to us at the end. 124 00:06:10,520 --> 00:06:11,880 Speaker 2: The company said to us, you know, if you hadn't 125 00:06:11,880 --> 00:06:13,240 Speaker 2: had that string, that you probably would have got a 126 00:06:13,240 --> 00:06:15,480 Speaker 2: walk and that would have been I think only our 127 00:06:15,520 --> 00:06:18,560 Speaker 2: se can never walk. So it was heartbreaking at the 128 00:06:18,560 --> 00:06:21,040 Speaker 2: same time, massive learning moment and like, yeah, just every 129 00:06:21,080 --> 00:06:22,960 Speaker 2: time that happens to a team, we just really know 130 00:06:23,040 --> 00:06:25,920 Speaker 2: how that feels because there's just nothing less than checking 131 00:06:26,000 --> 00:06:28,440 Speaker 2: everything you can into a box. It looks amazing, and 132 00:06:28,480 --> 00:06:32,039 Speaker 2: then somewhere there's a tiny piece of string. So yeah, definitely, 133 00:06:32,240 --> 00:06:33,040 Speaker 2: definitely that one. 134 00:06:33,440 --> 00:06:36,040 Speaker 1: I tell you what, that is a huge that I've 135 00:06:36,120 --> 00:06:39,120 Speaker 1: never had it, and I'm petrified that I'm going to 136 00:06:39,200 --> 00:06:42,720 Speaker 1: do it at some point. It just scares the shit 137 00:06:42,760 --> 00:06:45,279 Speaker 1: out of me because I used string on various hand 138 00:06:45,279 --> 00:06:48,440 Speaker 1: ins and I'm anal about checking it all and making 139 00:06:48,480 --> 00:06:51,200 Speaker 1: sure you've got you haven't like clipped it in the 140 00:06:51,240 --> 00:06:52,680 Speaker 1: wrong place, and a little business. 141 00:06:52,720 --> 00:06:56,320 Speaker 2: It's a little or something. Yeah, yeah, I mean we 142 00:06:56,360 --> 00:06:58,680 Speaker 2: even went through a phase of doing like one long 143 00:06:58,760 --> 00:07:01,880 Speaker 2: continuous string, so that wouldn't happen as well. But it's just, yeah, 144 00:07:01,920 --> 00:07:03,640 Speaker 2: you just it's just something you've just got to pay 145 00:07:03,760 --> 00:07:06,360 Speaker 2: extra attention to. And because of the way we used 146 00:07:06,400 --> 00:07:08,359 Speaker 2: to cook. We used to cock on an offset, so 147 00:07:08,400 --> 00:07:11,000 Speaker 2: it was a lot longer cook, which meane we started 148 00:07:11,040 --> 00:07:13,160 Speaker 2: earlier and we were awake for a lot longer. We're 149 00:07:13,160 --> 00:07:14,960 Speaker 2: probably a bit tired as well. Whether you get time 150 00:07:15,000 --> 00:07:16,440 Speaker 2: you get to a lamb handed, which is usually one 151 00:07:16,440 --> 00:07:18,840 Speaker 2: of the last standings. So yeah, I think changing the 152 00:07:18,880 --> 00:07:20,280 Speaker 2: way we cook is or something that we're probably a 153 00:07:20,280 --> 00:07:22,360 Speaker 2: little bit more focused on what we're doing. But yeh, 154 00:07:22,400 --> 00:07:24,760 Speaker 2: biggest learning moment definitely putting something that you don't want 155 00:07:24,760 --> 00:07:25,640 Speaker 2: in the box in the box. 156 00:07:26,120 --> 00:07:30,480 Speaker 1: In fact, I was, I was loading my trailer for 157 00:07:30,840 --> 00:07:33,520 Speaker 1: this weekend's competition and on the side of my fridge 158 00:07:33,920 --> 00:07:39,640 Speaker 1: it says eight. It says eight toothpicks in chicken smoke 159 00:07:39,680 --> 00:07:45,520 Speaker 1: on the coast written we're in my chicken, so I 160 00:07:45,520 --> 00:07:47,360 Speaker 1: could count them back out on the other side. So 161 00:07:47,400 --> 00:07:50,920 Speaker 1: it's definitely a thing. Now you are the queen of chicken, 162 00:07:51,240 --> 00:07:53,760 Speaker 1: and so I'm going to assume that it's not chicken 163 00:07:53,800 --> 00:07:56,520 Speaker 1: because I think everybody takes their chicken tips from you. 164 00:07:57,120 --> 00:07:59,680 Speaker 1: But what's the protein that you got or you or 165 00:07:59,720 --> 00:08:01,760 Speaker 1: you guys are working on most right now. 166 00:08:02,680 --> 00:08:04,640 Speaker 2: I definitely think this year massive focus for us has 167 00:08:04,680 --> 00:08:08,920 Speaker 2: been ribs. We've really changed the way we cook ribs, 168 00:08:08,920 --> 00:08:10,160 Speaker 2: and like I mentioned, we used to cook on an 169 00:08:10,160 --> 00:08:13,520 Speaker 2: off seat on a full off set. Now we're cooking 170 00:08:13,560 --> 00:08:18,400 Speaker 2: on barrels and drums. So yeah, definitely that's changed the 171 00:08:18,400 --> 00:08:20,480 Speaker 2: way we cook. But yeah, ribs is a massive focus 172 00:08:20,480 --> 00:08:23,040 Speaker 2: for us, and the other thing we've worked really hard 173 00:08:23,080 --> 00:08:25,600 Speaker 2: on and probably more as a team. Anything else is 174 00:08:26,320 --> 00:08:30,200 Speaker 2: its brisket. It's I think it's just everyone's kind of 175 00:08:30,240 --> 00:08:32,280 Speaker 2: nemesis in terms of when you get it right, it's 176 00:08:32,440 --> 00:08:35,280 Speaker 2: really right, and then just all the kind of mediocre 177 00:08:35,280 --> 00:08:37,199 Speaker 2: in between. So yeah, those are probably the two. But 178 00:08:37,280 --> 00:08:39,000 Speaker 2: ribs is definitely kind of a focus for the team, 179 00:08:39,120 --> 00:08:42,120 Speaker 2: and it's we've definitely had improvements which is really nice 180 00:08:42,120 --> 00:08:44,960 Speaker 2: to see. But yeah, just just changing the cooking process 181 00:08:44,960 --> 00:08:47,520 Speaker 2: in terms of how quickly we cook them and just 182 00:08:47,559 --> 00:08:50,960 Speaker 2: watching like, you know, burning your sugars and that kind 183 00:08:50,960 --> 00:08:52,800 Speaker 2: of stuff, which is not really what you want. So yeah, 184 00:08:53,000 --> 00:08:54,880 Speaker 2: ribs is probably the main one that we're focusing on 185 00:08:55,080 --> 00:08:57,160 Speaker 2: at the moment, trying to kind of really drive that 186 00:08:57,280 --> 00:08:58,319 Speaker 2: to the end of the year if we can. 187 00:08:58,960 --> 00:09:01,600 Speaker 1: Now I know, normal we say, you know, you don't 188 00:09:01,679 --> 00:09:04,079 Speaker 1: cook to temp. I think when you're doing competition ribs, 189 00:09:04,080 --> 00:09:06,559 Speaker 1: you kind of do cook to tamp And everybody has 190 00:09:06,600 --> 00:09:10,040 Speaker 1: a slightly different finished temp for their ribs, Like where 191 00:09:10,040 --> 00:09:11,800 Speaker 1: where do you guys like to take yours to? 192 00:09:12,480 --> 00:09:15,200 Speaker 2: It kind of depends on what they look like a 193 00:09:15,200 --> 00:09:17,400 Speaker 2: little bit as well, and we've also played around with 194 00:09:18,120 --> 00:09:20,400 Speaker 2: whether we let them steam off before we put them 195 00:09:20,440 --> 00:09:22,679 Speaker 2: in the camera to hold or not, so sometimes if 196 00:09:22,679 --> 00:09:26,080 Speaker 2: we're chasing, it's kind of it kind of depends on 197 00:09:26,200 --> 00:09:27,560 Speaker 2: like the feel of them, you know, when you lift 198 00:09:27,559 --> 00:09:30,040 Speaker 2: them up and they're bouncy, but sort of anywhere from 199 00:09:30,080 --> 00:09:32,559 Speaker 2: to five to two point fifteen is probably the kind 200 00:09:32,600 --> 00:09:33,880 Speaker 2: of main kind. 201 00:09:33,679 --> 00:09:38,679 Speaker 1: Of window, a small window, but really like, yeah. 202 00:09:38,480 --> 00:09:40,000 Speaker 2: When you pet them up, you kind of know how 203 00:09:40,040 --> 00:09:41,920 Speaker 2: they need to feel. I think it is the main 204 00:09:41,920 --> 00:09:43,240 Speaker 2: thing that we've kind of learned. I think you can 205 00:09:43,240 --> 00:09:48,400 Speaker 2: get a bit stuck sometimes worrying about overcooking them. If anything, 206 00:09:48,440 --> 00:09:49,720 Speaker 2: I can say that a lot of people are kind 207 00:09:49,720 --> 00:09:52,600 Speaker 2: of pushing it further than they used to. So yeah, 208 00:09:52,600 --> 00:09:54,480 Speaker 2: that's kind of the range we sort of look for. 209 00:09:55,000 --> 00:09:57,360 Speaker 1: Yeah, I reckon I'm normally pushing mine over and then 210 00:09:57,440 --> 00:09:59,559 Speaker 1: letting them come back a bit norbably in the box 211 00:10:00,400 --> 00:10:03,000 Speaker 1: because my last few rib cooks, for some reason, I've 212 00:10:03,000 --> 00:10:05,120 Speaker 1: literally been pulling them off the pit and slice. 213 00:10:07,120 --> 00:10:09,720 Speaker 2: There's no time, they just go go go. So yeah, 214 00:10:09,720 --> 00:10:11,560 Speaker 2: a little where we're like that in Australia a little 215 00:10:11,559 --> 00:10:13,120 Speaker 2: bit as well. And I think we've got a seventh 216 00:10:13,559 --> 00:10:16,120 Speaker 2: on the first day, and yeah, it was it was 217 00:10:16,160 --> 00:10:17,679 Speaker 2: a little bit of a moment of rushing to get 218 00:10:17,720 --> 00:10:22,000 Speaker 2: them in. Also, Australian ribs are not like what we're 219 00:10:22,040 --> 00:10:24,560 Speaker 2: used to as well, in terms of they are very 220 00:10:24,640 --> 00:10:27,400 Speaker 2: much ribs with pork belly instead of the really great 221 00:10:27,400 --> 00:10:28,800 Speaker 2: product we get in New Zealand with the likes of 222 00:10:28,800 --> 00:10:31,360 Speaker 2: Swift and that kind of thing. So yeah, that was 223 00:10:31,400 --> 00:10:32,600 Speaker 2: a that was a chase. 224 00:10:33,240 --> 00:10:36,120 Speaker 1: Yeah. For me, ribs are still the most like lottery 225 00:10:36,240 --> 00:10:39,320 Speaker 1: one lottery, Yeah, I just hand them in on I've 226 00:10:39,360 --> 00:10:42,400 Speaker 1: got no idea, no idea. The ones I think are 227 00:10:42,400 --> 00:10:45,280 Speaker 1: great normally turn out shit and the judges hate them. 228 00:10:45,320 --> 00:10:47,400 Speaker 1: And the ones that I think are rubbish, the judges like, yeah, 229 00:10:47,440 --> 00:10:49,800 Speaker 1: I really like those, And I just have zero idea. 230 00:10:49,840 --> 00:10:51,600 Speaker 1: What's going to happen in ribs. I never know. 231 00:10:51,679 --> 00:10:53,199 Speaker 2: Yeah, And you go to slice them and you want 232 00:10:53,200 --> 00:10:56,400 Speaker 2: them to look even, and you know, like you're, yeah, 233 00:10:56,440 --> 00:10:58,160 Speaker 2: you're looking at the bones and when you when you 234 00:10:58,200 --> 00:10:59,600 Speaker 2: when you put them, you know, when you pick the 235 00:10:59,640 --> 00:11:00,959 Speaker 2: racking one and you put them money, you think those 236 00:11:00,960 --> 00:11:03,040 Speaker 2: are great, and then they cook And it's usually the 237 00:11:03,040 --> 00:11:04,880 Speaker 2: ones that you didn't that's always the reck you didn't 238 00:11:04,880 --> 00:11:06,679 Speaker 2: think was going to be greatest, this one, and it's 239 00:11:06,679 --> 00:11:08,679 Speaker 2: probably the narliest one that ends up being sliced in 240 00:11:09,120 --> 00:11:09,400 Speaker 2: the box. 241 00:11:09,880 --> 00:11:11,800 Speaker 1: Are you were two rack or a three wreck? 242 00:11:12,400 --> 00:11:16,240 Speaker 2: Three wreck usually are the last couple of comps. I 243 00:11:16,240 --> 00:11:19,839 Speaker 2: think we've cooked two because I had a supply. I 244 00:11:19,920 --> 00:11:22,319 Speaker 2: think Smoke on the Coast was supplied the last company did, 245 00:11:22,360 --> 00:11:24,280 Speaker 2: and then in Australia when he had two wrecks as well, 246 00:11:24,360 --> 00:11:26,360 Speaker 2: just because the product was hard to get in terms 247 00:11:26,400 --> 00:11:28,760 Speaker 2: of it being consistent. So we just picked two and 248 00:11:28,840 --> 00:11:30,080 Speaker 2: chuck them on the barrel. 249 00:11:30,600 --> 00:11:32,720 Speaker 1: Yeah, I've done four before and that's too much. I 250 00:11:32,760 --> 00:11:35,079 Speaker 1: think it's just like too many to choose from. And 251 00:11:35,160 --> 00:11:36,360 Speaker 1: then you're like, oh, I don't know. 252 00:11:36,880 --> 00:11:39,000 Speaker 2: Yeah, they're sitting on the board getting cold. 253 00:11:38,760 --> 00:11:42,240 Speaker 1: And yeah, yeah, that's true. That's true. So you mentioned 254 00:11:42,320 --> 00:11:44,040 Speaker 1: you guys have changed your comp set up and you 255 00:11:44,080 --> 00:11:46,679 Speaker 1: did have one of the most kind of recognizable pits 256 00:11:46,760 --> 00:11:49,000 Speaker 1: in the in the series for a long time with 257 00:11:49,080 --> 00:11:53,480 Speaker 1: the old trailer offset that came. But what does your 258 00:11:53,520 --> 00:11:55,760 Speaker 1: comp set look comps set up look like now? 259 00:11:56,480 --> 00:11:59,160 Speaker 2: So now we cook on two Bronco pros, mainly because 260 00:11:59,160 --> 00:12:02,760 Speaker 2: they have heaps of real state, easy to control, very 261 00:12:02,800 --> 00:12:06,480 Speaker 2: heavy still, so we don't have a trailer. We have 262 00:12:06,520 --> 00:12:08,560 Speaker 2: a big kind of trailer we pull around, but it's 263 00:12:08,559 --> 00:12:10,839 Speaker 2: not set up for competernally, so everything gets pulled out 264 00:12:10,840 --> 00:12:14,600 Speaker 2: and put back in. And Bronco is an amazing barbecue. Like, yeah, 265 00:12:15,160 --> 00:12:16,959 Speaker 2: we use them at home as well. But yeah, two 266 00:12:17,000 --> 00:12:20,040 Speaker 2: Bronco pros and then we use two per barrel swas 267 00:12:20,280 --> 00:12:22,760 Speaker 2: fan powered and the other we just literally let it burn. 268 00:12:23,400 --> 00:12:26,640 Speaker 2: The fan powder one is usually for chicken, and yeah, 269 00:12:26,720 --> 00:12:29,280 Speaker 2: those just get taken all around the country and stacked 270 00:12:29,280 --> 00:12:31,000 Speaker 2: on top of each other. And that's kind of where 271 00:12:31,000 --> 00:12:32,240 Speaker 2: we're running at the moment. 272 00:12:32,920 --> 00:12:35,719 Speaker 1: Now. We do cook side by side a lot of 273 00:12:35,720 --> 00:12:39,840 Speaker 1: the times. Yeah, Now you know, people will know that 274 00:12:39,880 --> 00:12:42,560 Speaker 1: you guys, you have a certain color scheme that you 275 00:12:42,760 --> 00:12:46,160 Speaker 1: like and joint smokers, don't you, which probably your pets, 276 00:12:46,200 --> 00:12:46,640 Speaker 1: doesn't it. 277 00:12:46,720 --> 00:12:51,120 Speaker 2: Yeah, it does. So, Yeah, our pets have pinklets on them, 278 00:12:51,120 --> 00:12:54,480 Speaker 2: so all the handles and exhaust pipes are all hot 279 00:12:54,559 --> 00:12:57,920 Speaker 2: pink colored. There's a really good story if any of 280 00:12:58,000 --> 00:12:59,960 Speaker 2: you who are listening kind of milk cam stables go 281 00:13:00,120 --> 00:13:02,120 Speaker 2: ask him about the color of his car and his 282 00:13:02,240 --> 00:13:04,959 Speaker 2: driveway when he hung everything up to spray with heat 283 00:13:04,960 --> 00:13:07,160 Speaker 2: brief paint and the wind made all the paints drift 284 00:13:07,160 --> 00:13:11,760 Speaker 2: across this loovely bright blue ut, So, yeah, there was 285 00:13:11,800 --> 00:13:13,920 Speaker 2: a lot of love that went into creating those pits 286 00:13:13,920 --> 00:13:15,040 Speaker 2: in the way they look. And then yeah, we've got 287 00:13:15,040 --> 00:13:16,800 Speaker 2: the pink logos on the front of the broncos, which 288 00:13:16,840 --> 00:13:19,760 Speaker 2: have like a a stand you can put on the 289 00:13:19,800 --> 00:13:21,360 Speaker 2: front of them to put our logos and stuff like that. 290 00:13:21,360 --> 00:13:23,520 Speaker 2: But they very recognize all and we love them. We've 291 00:13:23,520 --> 00:13:25,120 Speaker 2: actually had one on our deck for a little bit 292 00:13:25,120 --> 00:13:26,640 Speaker 2: for the last couple of months and it's quite funny 293 00:13:26,640 --> 00:13:30,400 Speaker 2: looking outside the window, going who has a pink pet 294 00:13:30,480 --> 00:13:32,679 Speaker 2: sitting there on their deck that they just use for 295 00:13:32,760 --> 00:13:34,439 Speaker 2: normal barbecue. But yeah, we love them and they look 296 00:13:34,480 --> 00:13:37,000 Speaker 2: really cool and paint's definitely are kind of thing with 297 00:13:37,080 --> 00:13:39,040 Speaker 2: o'll set up in our T shirts and all the 298 00:13:39,040 --> 00:13:41,760 Speaker 2: colors we have, so yeah, pink hoodies and pink beanies 299 00:13:41,760 --> 00:13:42,440 Speaker 2: and all that stuff. 300 00:13:42,960 --> 00:13:44,680 Speaker 1: I do think that would be remiss of us not 301 00:13:44,800 --> 00:13:48,920 Speaker 1: to mention your prize giving shirts because they're pretty special 302 00:13:49,080 --> 00:13:50,959 Speaker 1: in there. I think they're part of your comp set 303 00:13:51,040 --> 00:13:53,520 Speaker 1: up to be honest, like the price. Yeah, I don't 304 00:13:53,520 --> 00:13:55,760 Speaker 1: think anybody else has shirts like you guys. You guys 305 00:13:55,800 --> 00:13:57,200 Speaker 1: think of the number ones. 306 00:13:57,559 --> 00:14:00,360 Speaker 2: Yeah, so we wear floral shirts. They're actually just like 307 00:14:00,400 --> 00:14:03,559 Speaker 2: Awaiian shirt as pink usually as we can find them. Actually, 308 00:14:03,600 --> 00:14:05,200 Speaker 2: when we went to Australia, we knew we were cooking 309 00:14:05,240 --> 00:14:07,120 Speaker 2: both days, and we knew it'd probably be pretty uddy 310 00:14:07,120 --> 00:14:08,840 Speaker 2: and cold, so we ended up getting some other shirts 311 00:14:08,840 --> 00:14:11,079 Speaker 2: that were actually black and white. Still the floral kind 312 00:14:11,080 --> 00:14:12,680 Speaker 2: of thing with the pink logos on it, but yeah, 313 00:14:12,880 --> 00:14:15,160 Speaker 2: that's kind of an our thing. Was actually my brother 314 00:14:15,200 --> 00:14:17,280 Speaker 2: who suggested when we first start a barbecue, he was like, 315 00:14:17,320 --> 00:14:20,080 Speaker 2: everyone wears black shirts. That's really boring. Leave the uniform 316 00:14:20,080 --> 00:14:21,720 Speaker 2: to me, I goo sort it out. So he turned 317 00:14:21,800 --> 00:14:24,840 Speaker 2: up at meat Sock in I think it was twenty 318 00:14:24,880 --> 00:14:26,880 Speaker 2: eighteen with these bright pink shirts with our logos on it, 319 00:14:26,880 --> 00:14:28,440 Speaker 2: and since then it's just kind of been our thing 320 00:14:28,720 --> 00:14:30,480 Speaker 2: that we're kind of known for. And it's quite fun 321 00:14:30,480 --> 00:14:32,360 Speaker 2: to wear their shirts and they're not as hot as 322 00:14:32,400 --> 00:14:35,160 Speaker 2: wearing a normal black shirt. So yeah, we definitely rock 323 00:14:35,240 --> 00:14:39,200 Speaker 2: the floral. I think it was Derek who was saying that, 324 00:14:39,240 --> 00:14:40,960 Speaker 2: you know, the pink shirt turned up on Steven the 325 00:14:40,960 --> 00:14:43,560 Speaker 2: Seagulls a bit of a tribute to us. If you 326 00:14:43,560 --> 00:14:45,400 Speaker 2: see the Smoke on the Coast logo, it's got the 327 00:14:45,680 --> 00:14:48,320 Speaker 2: seagull oring the floral shirt as well. So that's pretty cool. 328 00:14:48,600 --> 00:14:50,400 Speaker 1: Yeah, you guys are pretty recognizable. 329 00:14:50,600 --> 00:14:53,000 Speaker 3: Bram and c have always had a knack for making 330 00:14:53,080 --> 00:14:56,720 Speaker 3: things taste better, and their latest creation is no exception. 331 00:14:57,040 --> 00:15:00,640 Speaker 3: They've incorporated their famous blend of delicious flour in the 332 00:15:00,680 --> 00:15:05,120 Speaker 3: world's first barbecue run. It's the culmination of all the 333 00:15:05,160 --> 00:15:08,240 Speaker 3: things they've learned on their journey. Rumbo a give to 334 00:15:08,280 --> 00:15:11,480 Speaker 3: barbecue lovers to be shared and great company. Pull up 335 00:15:11,480 --> 00:15:14,000 Speaker 3: a seat by the fire and pour yourself a glass 336 00:15:14,000 --> 00:15:18,520 Speaker 3: of Rumbo. It's barbecue liquid greatness. Order your Rumbo at 337 00:15:18,640 --> 00:15:20,359 Speaker 3: rumanqueue dot com. 338 00:15:20,400 --> 00:15:25,440 Speaker 1: Now think about the routine and you're quite interesting because 339 00:15:25,640 --> 00:15:28,800 Speaker 1: you are a multi person team where it's not necessarily 340 00:15:28,800 --> 00:15:31,880 Speaker 1: there's just like one person doing everything. And how do 341 00:15:31,960 --> 00:15:34,640 Speaker 1: you how does your routine work? How far back to 342 00:15:34,640 --> 00:15:38,120 Speaker 1: you start? Like what kind of who does what? Do 343 00:15:38,200 --> 00:15:40,520 Speaker 1: you divvy stuff up? Or do you all get together 344 00:15:40,560 --> 00:15:42,160 Speaker 1: and do it? Like how do how do you how 345 00:15:42,200 --> 00:15:42,960 Speaker 1: do you approach a calm? 346 00:15:43,360 --> 00:15:46,080 Speaker 2: Yeah, so so prep is usually sort of two or 347 00:15:46,080 --> 00:15:48,360 Speaker 2: three weeks ahead if we can, and it's usually men 348 00:15:48,440 --> 00:15:50,360 Speaker 2: cam they'll get together and we'll do all the rubs 349 00:15:50,440 --> 00:15:54,440 Speaker 2: or the sources, get the injections ready to go. If 350 00:15:54,440 --> 00:15:56,120 Speaker 2: we can. We'll try to do that in batches so 351 00:15:56,160 --> 00:15:58,320 Speaker 2: that we're prepared, prepared for more than one comp ahead. 352 00:15:59,400 --> 00:16:01,240 Speaker 2: We always think it's gonna take like an hour or 353 00:16:01,240 --> 00:16:02,960 Speaker 2: two and it ends up taking like half a day 354 00:16:03,960 --> 00:16:05,920 Speaker 2: by the time you've opened up the camp gear and 355 00:16:06,080 --> 00:16:08,720 Speaker 2: been like, oh god, everything needs a wash. So yeah, 356 00:16:08,720 --> 00:16:10,920 Speaker 2: we prep the rubs and sauces a couple of weeks 357 00:16:10,920 --> 00:16:13,520 Speaker 2: before everything gets sort of sealed and put back into 358 00:16:13,560 --> 00:16:17,200 Speaker 2: containers and all set up. We run four kind of 359 00:16:17,760 --> 00:16:20,040 Speaker 2: I guess they're like the steam of boxes, and each 360 00:16:20,400 --> 00:16:22,800 Speaker 2: box is for a different protein. We have a set 361 00:16:22,840 --> 00:16:25,160 Speaker 2: of drawers that we run, so everything for chicken is 362 00:16:25,200 --> 00:16:28,080 Speaker 2: in one box, everything for beef, everything for lamb, everything, 363 00:16:28,400 --> 00:16:31,320 Speaker 2: everything ribs, everything for pork. And that way, when we're 364 00:16:31,320 --> 00:16:32,920 Speaker 2: at camp and we're doing a protein, we know we 365 00:16:32,920 --> 00:16:34,640 Speaker 2: can just pull out the box, put it on the table. 366 00:16:34,880 --> 00:16:37,680 Speaker 2: Everything's there ready to go. When we're finished, it's usually 367 00:16:37,680 --> 00:16:39,640 Speaker 2: me who ties it all up, seals it all back up, 368 00:16:39,680 --> 00:16:41,160 Speaker 2: and puts it back in the in the box and 369 00:16:41,200 --> 00:16:42,920 Speaker 2: chucks it back in the drawer. So nothing's left on 370 00:16:42,960 --> 00:16:46,440 Speaker 2: our workspace that isn't for that protein. So that's kind 371 00:16:46,440 --> 00:16:49,960 Speaker 2: of how we prep prep that meat prep is kind 372 00:16:49,960 --> 00:16:52,840 Speaker 2: of a bit of a mix. CAM tends to do 373 00:16:52,920 --> 00:16:55,560 Speaker 2: most of the trimming, and also we pre trim briskets 374 00:16:55,640 --> 00:16:57,440 Speaker 2: often quite a few months ahead, so we'll get a 375 00:16:57,440 --> 00:16:59,680 Speaker 2: big box, prep all of them, all the flats or 376 00:16:59,680 --> 00:17:03,000 Speaker 2: the point to thatatpack them, seal them, label them, freeze them, 377 00:17:03,080 --> 00:17:05,439 Speaker 2: and then checken. Pork and ribs are all kind of 378 00:17:05,480 --> 00:17:08,960 Speaker 2: done at least two or three weeks, kind of leading 379 00:17:09,000 --> 00:17:12,679 Speaker 2: in check and I always prep and then put in 380 00:17:12,720 --> 00:17:15,800 Speaker 2: a backpack bag with enough space to put some brine 381 00:17:15,840 --> 00:17:18,000 Speaker 2: in it when we get to camp. But it's always 382 00:17:18,400 --> 00:17:20,919 Speaker 2: prepped and then frozen, and then we take it out 383 00:17:20,960 --> 00:17:22,439 Speaker 2: and YouTube we get to camp. By the time we 384 00:17:22,480 --> 00:17:25,200 Speaker 2: get there, it's defrosted and you can just really set 385 00:17:25,240 --> 00:17:28,879 Speaker 2: to go. See as always chickens always frozen, and then 386 00:17:28,960 --> 00:17:31,720 Speaker 2: yeah can kind of sorts out the ribs and the pork. 387 00:17:32,400 --> 00:17:34,080 Speaker 2: I don't know how I've gotten stuck with the check 388 00:17:34,080 --> 00:17:35,879 Speaker 2: and prep. No one's and the team's ever offered to 389 00:17:35,920 --> 00:17:38,639 Speaker 2: take that over. But I think when Cam offered to 390 00:17:38,640 --> 00:17:40,280 Speaker 2: help me in Australia, I just kind of got a 391 00:17:40,280 --> 00:17:42,040 Speaker 2: bit annoyed. I was like, no, no, just I'll just 392 00:17:42,119 --> 00:17:44,119 Speaker 2: just leave me here for three hours and to myself. 393 00:17:44,840 --> 00:17:46,400 Speaker 2: So yeah, I did the check in and he tends 394 00:17:46,400 --> 00:17:48,239 Speaker 2: to do the other bits and pieces, and then on 395 00:17:48,280 --> 00:17:50,800 Speaker 2: the day, like in terms of getting there on the day, 396 00:17:51,880 --> 00:17:55,560 Speaker 2: it's kind of a real mix. I help with cocking 397 00:17:55,880 --> 00:17:58,600 Speaker 2: the ribs, and I definitely keep an eye cut it 398 00:17:58,680 --> 00:18:00,520 Speaker 2: on a sous chef kind of point to you from 399 00:18:00,560 --> 00:18:04,240 Speaker 2: the from the pork. So whenever Cam's kind of wrapping 400 00:18:04,520 --> 00:18:07,440 Speaker 2: or we're getting ready to do the next step in pork, 401 00:18:07,760 --> 00:18:10,880 Speaker 2: I'm not always there with him. And then Chris really 402 00:18:10,920 --> 00:18:13,200 Speaker 2: kind of runs up its to be honest, on the day, 403 00:18:13,320 --> 00:18:15,880 Speaker 2: so we'll make sure everything's lighted in time, the right 404 00:18:15,920 --> 00:18:18,359 Speaker 2: woods on what we need. He's running the temps so 405 00:18:18,400 --> 00:18:20,399 Speaker 2: we need, he's watching the fireboard, he's making sure the 406 00:18:20,440 --> 00:18:22,600 Speaker 2: chicken fans a running the right way, so he on 407 00:18:22,640 --> 00:18:24,720 Speaker 2: the day, he's really focused on kind of making sure 408 00:18:24,760 --> 00:18:26,840 Speaker 2: that everything's at the right temp and then him and 409 00:18:26,840 --> 00:18:29,760 Speaker 2: Cam kind of focus on the brisket. So yeah, that's 410 00:18:29,840 --> 00:18:31,760 Speaker 2: kind of how we divide it, divide it up, and 411 00:18:31,760 --> 00:18:33,800 Speaker 2: then everyone gets to do dishes, which is always funny. 412 00:18:33,920 --> 00:18:37,280 Speaker 2: So that's kind of how it works. Yeah, and it 413 00:18:37,400 --> 00:18:40,040 Speaker 2: can keep smost can keep smost of the get at 414 00:18:40,080 --> 00:18:42,280 Speaker 2: his place as well. So genially we'll all kind of 415 00:18:42,320 --> 00:18:44,080 Speaker 2: head around there and help kind of pack the trailer 416 00:18:44,119 --> 00:18:45,840 Speaker 2: and make sure that everything's in there. We have a 417 00:18:45,880 --> 00:18:48,960 Speaker 2: pretty good way of kind of running that kind of 418 00:18:48,960 --> 00:18:50,919 Speaker 2: process now, so we always know kind of wokers and 419 00:18:51,040 --> 00:18:52,840 Speaker 2: what comes out. But like I said, we don't have 420 00:18:52,880 --> 00:18:55,520 Speaker 2: a trailer that we can pete exactly out of. We 421 00:18:55,560 --> 00:18:58,080 Speaker 2: always have a gazebo with a setup with the barbecues, 422 00:18:58,080 --> 00:19:00,919 Speaker 2: with the gear. We've had a washed so we have 423 00:19:01,240 --> 00:19:04,480 Speaker 2: a gas Californ washstation, which is amazing to have on site. 424 00:19:05,320 --> 00:19:08,640 Speaker 2: But yeah, it means that every camp gun boots are required. 425 00:19:09,560 --> 00:19:11,240 Speaker 2: And to all those teams you turn up to competitions 426 00:19:11,280 --> 00:19:13,560 Speaker 2: without gunboats, it's your fault when it rains and it's 427 00:19:13,600 --> 00:19:15,600 Speaker 2: really muddy. So if you all just bring your gunboats 428 00:19:15,600 --> 00:19:17,800 Speaker 2: to camp, we won't need them. But yeah, where we're 429 00:19:17,800 --> 00:19:21,480 Speaker 2: competing on the off grass on the ground, yeah, that's 430 00:19:21,560 --> 00:19:22,879 Speaker 2: kind of a bit of a different thing to some 431 00:19:22,920 --> 00:19:24,119 Speaker 2: of the some of the major teams. 432 00:19:24,119 --> 00:19:27,600 Speaker 1: Now, yeah, my gum boats don't leave the trailer like that. 433 00:19:27,680 --> 00:19:29,600 Speaker 1: They're in there the whole time just for you, just 434 00:19:29,640 --> 00:19:29,879 Speaker 1: for you. 435 00:19:30,720 --> 00:19:33,360 Speaker 2: It's probably probably my only superstition is if you don't 436 00:19:33,359 --> 00:19:35,800 Speaker 2: bring your gun boots, it's going to rain and there'll 437 00:19:35,800 --> 00:19:38,240 Speaker 2: always be someone who forgets them. I can't think of 438 00:19:38,240 --> 00:19:39,879 Speaker 2: the number of camps we've gone till we've ended up 439 00:19:39,880 --> 00:19:41,320 Speaker 2: with Bunnings or might destend all the way. I was 440 00:19:41,359 --> 00:19:43,560 Speaker 2: seving to buy new gun boats. When we got to 441 00:19:43,600 --> 00:19:46,680 Speaker 2: Australia it was beautifully sunny, the ground was already really wet. 442 00:19:46,720 --> 00:19:49,080 Speaker 2: We woke up on the Friday it was hammering down 443 00:19:49,560 --> 00:19:51,600 Speaker 2: and we were like, man, we got to get some gunboats. 444 00:19:51,600 --> 00:19:54,040 Speaker 2: So the guys like drove an hour out of Newcastle 445 00:19:54,040 --> 00:19:55,800 Speaker 2: to go find some gunboats we could alway, and thank 446 00:19:55,840 --> 00:19:57,320 Speaker 2: god we did because we were literally up to rain 447 00:19:57,400 --> 00:20:01,200 Speaker 2: course the whole weekend. But yeah, gunboats to the one supersition, 448 00:20:01,280 --> 00:20:02,919 Speaker 2: I probably have the buffekt cops. 449 00:20:03,920 --> 00:20:06,240 Speaker 1: Yeah. So, I mean you just kind of skipped ahead 450 00:20:06,240 --> 00:20:08,200 Speaker 1: on me and got to that question, is there anything 451 00:20:08,240 --> 00:20:10,040 Speaker 1: that need the rest of the team do, Like, does 452 00:20:10,080 --> 00:20:12,680 Speaker 1: Cam have lucky undies or anything like that or not 453 00:20:12,800 --> 00:20:13,320 Speaker 1: that I'm. 454 00:20:13,160 --> 00:20:16,240 Speaker 2: Aware of the great thing about our barbecue compass as 455 00:20:16,240 --> 00:20:18,240 Speaker 2: we've all kind of gone through a competition, more and 456 00:20:18,280 --> 00:20:20,520 Speaker 2: more of them started being undies, which is probably quite 457 00:20:20,520 --> 00:20:24,159 Speaker 2: helpful for camp when you're leaning down and picking stuff up. 458 00:20:24,200 --> 00:20:25,720 Speaker 2: But no, I don't. I don't think we have any 459 00:20:25,760 --> 00:20:29,560 Speaker 2: like real superstitions like that. We're kind of pretty glow 460 00:20:29,640 --> 00:20:31,960 Speaker 2: with a flow. We definitely have a process that we 461 00:20:32,040 --> 00:20:35,360 Speaker 2: stick to. So yeah, in terms of, you know, if 462 00:20:35,359 --> 00:20:36,879 Speaker 2: you have a really bad cup or something kind of 463 00:20:36,920 --> 00:20:38,600 Speaker 2: doesn't go your way, you don't throw the baby out 464 00:20:38,600 --> 00:20:40,080 Speaker 2: with the bath water, so to speak. You just kind 465 00:20:40,080 --> 00:20:41,880 Speaker 2: of do the same thing again and kind of make 466 00:20:41,920 --> 00:20:44,520 Speaker 2: small changes so that you kind of can track what 467 00:20:44,560 --> 00:20:47,399 Speaker 2: you're changing. But yeah, other than that, and then the 468 00:20:47,400 --> 00:20:49,159 Speaker 2: only other rule we probably have is that everyone has 469 00:20:49,200 --> 00:20:50,800 Speaker 2: to bring the right colored shirt because when you have 470 00:20:50,920 --> 00:20:53,399 Speaker 2: multiple flow of colored shirts, sometimes someone will turn up 471 00:20:53,400 --> 00:20:57,560 Speaker 2: with the wrong one. Mainly that's usually Steve or Marabella Anthony. 472 00:20:58,440 --> 00:21:00,600 Speaker 2: But now we kind of make sure that you here's 473 00:21:00,320 --> 00:21:02,520 Speaker 2: the other one so that we can we can look 474 00:21:02,520 --> 00:21:04,240 Speaker 2: schmoke at least at the end of the day. 475 00:21:05,359 --> 00:21:07,639 Speaker 1: I would say, you do. You guys do have another 476 00:21:07,760 --> 00:21:13,960 Speaker 1: ritual which you always have your sausage rolls or pies 477 00:21:14,119 --> 00:21:19,400 Speaker 1: done put on the pit morning. Yeah, at about six 478 00:21:19,440 --> 00:21:22,800 Speaker 1: am in the morning. Chris is always doing like your bread. 479 00:21:24,520 --> 00:21:27,359 Speaker 2: Yeah, Yeah, it's just an easy way to have some 480 00:21:27,359 --> 00:21:29,119 Speaker 2: food when you get up and you're tired and you're grumpy, 481 00:21:29,160 --> 00:21:30,560 Speaker 2: and no one really wants to talk to each other, 482 00:21:30,600 --> 00:21:32,960 Speaker 2: and after when we compete, there isn't always food open 483 00:21:33,440 --> 00:21:35,760 Speaker 2: at that time in the morning, or no one really 484 00:21:35,800 --> 00:21:37,320 Speaker 2: wants to drive to go get into. Yeah. We do 485 00:21:37,680 --> 00:21:40,800 Speaker 2: usually have a bacon and egg pie each and they 486 00:21:40,840 --> 00:21:42,880 Speaker 2: come in those kind of pre done rappers. You can 487 00:21:42,920 --> 00:21:44,359 Speaker 2: literally just check it in the person, don't have to 488 00:21:44,400 --> 00:21:46,400 Speaker 2: worry about it. See, we always have a bacon egg 489 00:21:46,440 --> 00:21:48,080 Speaker 2: pie usually, or if there was a sausage roll. It 490 00:21:48,160 --> 00:21:49,800 Speaker 2: kind of depends. But yeah, probably that that's a good 491 00:21:49,800 --> 00:21:50,600 Speaker 2: way I thought about that. 492 00:21:50,880 --> 00:21:56,080 Speaker 1: Yeah, I see, I noticed these things things. So if 493 00:21:56,119 --> 00:21:58,240 Speaker 1: you could, if you I mean you can go back 494 00:21:58,280 --> 00:22:00,880 Speaker 1: six years. So if you could go back six years 495 00:22:01,520 --> 00:22:06,800 Speaker 1: until PJ number one, competition number one something one thing 496 00:22:06,920 --> 00:22:10,520 Speaker 1: from PJ competition number sixty or whatever, it would be 497 00:22:10,760 --> 00:22:12,840 Speaker 1: for you guys, what would that be? 498 00:22:16,720 --> 00:22:20,440 Speaker 2: The Probably the barbecue flavor is the is the one 499 00:22:20,480 --> 00:22:23,040 Speaker 2: that hits. And if you try and muck around with 500 00:22:23,119 --> 00:22:25,000 Speaker 2: that too much or actually be a little bit too 501 00:22:25,000 --> 00:22:27,080 Speaker 2: creative with that, you're probably not going to land it. 502 00:22:27,240 --> 00:22:31,800 Speaker 2: So it's about being really consistent with your rubs and sources. 503 00:22:31,840 --> 00:22:34,679 Speaker 2: I think, yeah, you can get really wild on it 504 00:22:34,760 --> 00:22:38,280 Speaker 2: and try and change things up massively, but like we 505 00:22:38,359 --> 00:22:40,160 Speaker 2: sort of have this kind of joke within the team 506 00:22:40,160 --> 00:22:42,600 Speaker 2: that middle of the Road barbecue wins by abue competitions, 507 00:22:43,200 --> 00:22:44,760 Speaker 2: and what we mean by that is really that kind 508 00:22:44,760 --> 00:22:47,240 Speaker 2: of flavor profile. It does tweet slightly depending on where 509 00:22:47,280 --> 00:22:49,840 Speaker 2: we go. Like I find in Mania, I run a 510 00:22:49,840 --> 00:22:52,520 Speaker 2: certain source for my chicken that I don't run anywhere else, 511 00:22:52,560 --> 00:22:54,560 Speaker 2: but it always hits in the White Ketter. Don't know 512 00:22:54,560 --> 00:22:55,960 Speaker 2: I'm going to do this here. When it's in Toto, 513 00:22:56,040 --> 00:22:58,160 Speaker 2: it's gonna be a toss up to see what we run. 514 00:22:58,240 --> 00:23:01,639 Speaker 2: But yeah, it'll probably be like, yeah, it'd probably be 515 00:23:01,720 --> 00:23:05,320 Speaker 2: especially with chicken. Like looking back, when I first started, 516 00:23:05,359 --> 00:23:07,200 Speaker 2: it was really hard to kind of get to it, 517 00:23:07,200 --> 00:23:09,560 Speaker 2: and then got to a certain point and I kind 518 00:23:09,560 --> 00:23:11,800 Speaker 2: of got sick of the flavor. I didn't like it, 519 00:23:12,440 --> 00:23:14,719 Speaker 2: and I think because I didn't like it, I changed 520 00:23:14,760 --> 00:23:18,119 Speaker 2: it quite a bit and that was probably a big mistake. 521 00:23:18,160 --> 00:23:20,159 Speaker 2: So actually I'm ending up now running what I was 522 00:23:20,240 --> 00:23:23,159 Speaker 2: running a couple of years ago, which it seemed to 523 00:23:23,240 --> 00:23:26,200 Speaker 2: kind of really and it's just that consistency as well. 524 00:23:27,600 --> 00:23:29,280 Speaker 2: And then the only other thing I'd have to say 525 00:23:29,440 --> 00:23:40,199 Speaker 2: is cooking faster and hotter makes for happier barbecue in competition. 526 00:23:40,400 --> 00:23:42,600 Speaker 2: Like I love I loved that pet that we had, 527 00:23:42,920 --> 00:23:45,280 Speaker 2: I really did. It was great to have one barbecue 528 00:23:45,320 --> 00:23:48,520 Speaker 2: that you cooked everything on. You know, you're only worrying 529 00:23:48,520 --> 00:23:51,720 Speaker 2: about one fire pet. We definitely would change the waters 530 00:23:51,760 --> 00:23:54,119 Speaker 2: we kind of went through the day, but having everything 531 00:23:54,160 --> 00:23:56,960 Speaker 2: having its own pet is just kind of changed changed 532 00:23:57,000 --> 00:23:59,400 Speaker 2: our the way our scores are heading and stuff like that. 533 00:23:59,480 --> 00:24:02,200 Speaker 2: So yeah, I love that pet. It was really convenient, 534 00:24:03,520 --> 00:24:06,480 Speaker 2: and you know it's still sitting in Cam's garage or 535 00:24:06,560 --> 00:24:09,159 Speaker 2: waiting for a brid of a birthday. But yeah, definitely 536 00:24:09,240 --> 00:24:11,600 Speaker 2: that kind of changing things up and having a dedicated 537 00:24:11,640 --> 00:24:13,800 Speaker 2: pat for a protein is probably the other thing we 538 00:24:13,840 --> 00:24:15,119 Speaker 2: probably should have done sooner. 539 00:24:15,480 --> 00:24:17,879 Speaker 1: I think you guys were probably some of the earliest 540 00:24:17,920 --> 00:24:21,880 Speaker 1: starting teams, like consistently, Like you guys would start at 541 00:24:21,880 --> 00:24:24,000 Speaker 1: two am and stuff like that at one third and 542 00:24:24,080 --> 00:24:27,240 Speaker 1: I'd rock up at like four or four thirty. I'd 543 00:24:27,640 --> 00:24:28,760 Speaker 1: you guys have been head for three. 544 00:24:28,920 --> 00:24:31,720 Speaker 2: I remember the guys cooked in christ Church. I didn't 545 00:24:31,720 --> 00:24:33,280 Speaker 2: actually go back camp, but they went to the first 546 00:24:33,760 --> 00:24:35,960 Speaker 2: let there be mate and it was literally sleeping and 547 00:24:36,000 --> 00:24:37,159 Speaker 2: I think it took them like an hour and a 548 00:24:37,200 --> 00:24:39,080 Speaker 2: half to get the put up to attempt, So we 549 00:24:39,560 --> 00:24:41,879 Speaker 2: would have to get up really early and get that 550 00:24:41,920 --> 00:24:44,880 Speaker 2: thing going. And once it's going, it was great. But yeah, 551 00:24:45,000 --> 00:24:48,040 Speaker 2: definitely like being able to start quicker and faster has 552 00:24:48,080 --> 00:24:50,719 Speaker 2: made a big difference to our barbecue. 553 00:24:50,920 --> 00:24:52,840 Speaker 1: And the middle of the road thing is totally true. 554 00:24:53,040 --> 00:24:57,080 Speaker 1: I remember being told early on that you're trying to 555 00:24:57,080 --> 00:25:01,560 Speaker 1: make the McDonald's a barbecue. Yeah, the least defensive to 556 00:25:01,640 --> 00:25:04,040 Speaker 1: the most amount of people. That's the that's the goal. 557 00:25:04,080 --> 00:25:05,840 Speaker 1: If you make something it is. 558 00:25:05,720 --> 00:25:07,399 Speaker 2: Like you know, you think back to when you first 559 00:25:07,440 --> 00:25:09,760 Speaker 2: tried barbecue, that's what it was, and you were like, wow, 560 00:25:09,880 --> 00:25:11,639 Speaker 2: this is amazing. And I think, yeah, we just we 561 00:25:11,760 --> 00:25:13,439 Speaker 2: probably just get a bit of bit crazy on it 562 00:25:13,440 --> 00:25:15,320 Speaker 2: because we're cooking it all the time and practicing it 563 00:25:15,359 --> 00:25:17,480 Speaker 2: all the time and eating all the time. But yeah, 564 00:25:17,480 --> 00:25:19,760 Speaker 2: it really is kind of that traditional what makes it 565 00:25:19,840 --> 00:25:20,919 Speaker 2: good kind of taste. 566 00:25:21,920 --> 00:25:24,200 Speaker 1: Yeah, I've been trying to pump a bit more smoke 567 00:25:24,320 --> 00:25:27,600 Speaker 1: into my barbecue recently, position because I think we all 568 00:25:27,640 --> 00:25:30,560 Speaker 1: got a bit gun shy of smoke flavor, and then 569 00:25:30,560 --> 00:25:32,840 Speaker 1: when you go and judge, you just hear judges going, oh, 570 00:25:32,840 --> 00:25:34,520 Speaker 1: I want a bit more smoke. 571 00:25:35,760 --> 00:25:38,200 Speaker 2: We definitely noticed in Australia there's a lot more liquid smoke, 572 00:25:38,520 --> 00:25:42,600 Speaker 2: Like pretty much every source has smoke in it. In 573 00:25:42,680 --> 00:25:44,399 Speaker 2: terms of trying other people's barbwiku, it's a lot more 574 00:25:44,400 --> 00:25:46,720 Speaker 2: smoky than I think our New Zealand barbecue was as well. 575 00:25:46,760 --> 00:25:49,080 Speaker 2: So yeah, definitely something to think about as well in 576 00:25:49,160 --> 00:25:50,000 Speaker 2: terms of your profile. 577 00:25:50,680 --> 00:25:53,960 Speaker 1: Yeah that's interesting. They could smoke dirty. 578 00:25:54,320 --> 00:25:58,560 Speaker 2: It was almosery. Yeah, it does, but again it's just 579 00:25:58,560 --> 00:26:01,280 Speaker 2: that you know that first time you try it, that's 580 00:26:01,320 --> 00:26:03,080 Speaker 2: kind of what you taste and that's what made it great. 581 00:26:03,200 --> 00:26:09,359 Speaker 1: So yeah, yeah, what's something you'd change and something you'd 582 00:26:09,480 --> 00:26:12,480 Speaker 1: never want to change about competition barbecue. 583 00:26:13,720 --> 00:26:16,120 Speaker 2: I've talked about this a lot, but I'd really love 584 00:26:16,200 --> 00:26:19,119 Speaker 2: to have like a barbecue draft where you could like 585 00:26:19,200 --> 00:26:21,440 Speaker 2: line everyone up like a dodgeball team, and you'd pick 586 00:26:21,520 --> 00:26:24,240 Speaker 2: your team of people that you'd cook with. I just 587 00:26:24,240 --> 00:26:27,040 Speaker 2: think why would be really interesting to cook with different personalities. 588 00:26:27,680 --> 00:26:29,560 Speaker 2: There are some people I'd love to cook in a 589 00:26:29,600 --> 00:26:33,160 Speaker 2: competition setting with as well, and maybe I love hate, 590 00:26:33,200 --> 00:26:35,120 Speaker 2: you know what I mean. You watch them from far 591 00:26:35,160 --> 00:26:37,520 Speaker 2: away and you see the stress and the and all 592 00:26:37,560 --> 00:26:39,000 Speaker 2: the different things they do, and you're like, man, if 593 00:26:39,000 --> 00:26:40,720 Speaker 2: you're just really cold to kind of do that. So 594 00:26:40,760 --> 00:26:43,280 Speaker 2: I'd love to, like, I don't know how you do that, 595 00:26:43,400 --> 00:26:47,040 Speaker 2: but if you could have like a yeah, like a 596 00:26:47,119 --> 00:26:49,240 Speaker 2: sort of draft thing, and maybe it would be I 597 00:26:49,280 --> 00:26:51,640 Speaker 2: know back in the day Local has talked about having 598 00:26:51,680 --> 00:26:53,080 Speaker 2: like a North Arle of its to South Alan you 599 00:26:53,119 --> 00:26:56,000 Speaker 2: cook at the same time in different locations, but whether 600 00:26:56,000 --> 00:26:57,639 Speaker 2: we could do that with Aussie or something like that, 601 00:26:57,680 --> 00:26:59,359 Speaker 2: but I think, yeah, it's just really cold to cook 602 00:26:59,400 --> 00:27:02,320 Speaker 2: with in that competition setting and have it mean something 603 00:27:02,359 --> 00:27:04,359 Speaker 2: as well with different people, So that's probably something I 604 00:27:04,400 --> 00:27:06,720 Speaker 2: think would be really cool. And then the one thing 605 00:27:06,760 --> 00:27:10,679 Speaker 2: I've never changed is the community. I think the re 606 00:27:10,680 --> 00:27:13,440 Speaker 2: reason the joint smokers are the joint smokers is because 607 00:27:13,520 --> 00:27:16,040 Speaker 2: of the community and the people you meet and the 608 00:27:16,080 --> 00:27:20,000 Speaker 2: great conversations and you know, great times we've had with 609 00:27:20,040 --> 00:27:21,840 Speaker 2: people up and down the country and also kind of 610 00:27:21,840 --> 00:27:24,080 Speaker 2: meeting the public who come along and are just seriously 611 00:27:24,080 --> 00:27:27,520 Speaker 2: blown away by what we do. When we're in Australia. 612 00:27:27,520 --> 00:27:28,720 Speaker 2: We had a really good friend of ours to actually 613 00:27:28,760 --> 00:27:30,400 Speaker 2: lives in Newcastle that we've known for years and years, 614 00:27:30,400 --> 00:27:32,720 Speaker 2: and he actually came and cooked with us on that weekend. 615 00:27:32,960 --> 00:27:35,920 Speaker 2: And you forget the like the craziness of the thing 616 00:27:35,960 --> 00:27:39,480 Speaker 2: that we do. It is the most ridiculous hobby, but 617 00:27:39,760 --> 00:27:42,280 Speaker 2: it's it's really cool and the people are really cool 618 00:27:42,320 --> 00:27:44,120 Speaker 2: and the community is really cool. So for me, it's 619 00:27:44,160 --> 00:27:46,920 Speaker 2: that community setting. And I think the more teams and 620 00:27:46,960 --> 00:27:48,879 Speaker 2: we can encourage to get into it, the better and 621 00:27:48,920 --> 00:27:51,119 Speaker 2: the richer those kind of experiences are. So for me, 622 00:27:51,160 --> 00:27:53,760 Speaker 2: it's trying to encourage new teams to come and be 623 00:27:53,800 --> 00:27:55,199 Speaker 2: a part of it. And I think once people have 624 00:27:55,200 --> 00:27:57,480 Speaker 2: a go at it, they are hooked. It's just and 625 00:27:57,520 --> 00:27:59,960 Speaker 2: it's not it's not for really cooking the food. It's 626 00:28:00,119 --> 00:28:02,400 Speaker 2: kind of for the camaraderie in the community that looks 627 00:28:02,400 --> 00:28:04,400 Speaker 2: after each other and shares and that kind of thing. 628 00:28:04,440 --> 00:28:06,400 Speaker 2: So that's probably the one thing I wouldn't change. 629 00:28:06,920 --> 00:28:09,240 Speaker 1: Who would be first on your draft pick? 630 00:28:10,680 --> 00:28:12,040 Speaker 2: That's a really good question. 631 00:28:12,200 --> 00:28:14,560 Speaker 1: If you were number one and you could choose from anybody, 632 00:28:14,560 --> 00:28:16,240 Speaker 1: I'm only going to ask for one person, not like 633 00:28:16,400 --> 00:28:19,760 Speaker 1: for but who would be your first round number one 634 00:28:19,880 --> 00:28:20,360 Speaker 1: draft pick? 635 00:28:20,480 --> 00:28:21,240 Speaker 2: Number one pick. 636 00:28:22,760 --> 00:28:25,080 Speaker 1: You don't have to tell me why or anything like that. 637 00:28:25,160 --> 00:28:27,280 Speaker 1: You just go that person and we'd leave it at that. 638 00:28:28,359 --> 00:28:33,320 Speaker 2: I would actually picked Mikey Lead, head. 639 00:28:33,200 --> 00:28:37,080 Speaker 1: Of the NBA, but is shigging. 640 00:28:35,840 --> 00:28:40,480 Speaker 2: A retired a retired cook this year. I just think 641 00:28:41,520 --> 00:28:43,960 Speaker 2: I always have a classic time with him a barbecue coumps. 642 00:28:43,960 --> 00:28:47,560 Speaker 2: He's a really funny guy, but underneath underneath the kind 643 00:28:47,560 --> 00:28:52,160 Speaker 2: of cool short like dude, as someone who's like a 644 00:28:53,120 --> 00:28:55,920 Speaker 2: little bit science obsessed in food obsessed, and I think 645 00:28:55,960 --> 00:28:58,640 Speaker 2: that there's something really interesting about probably cooking with him. 646 00:28:58,680 --> 00:29:01,800 Speaker 2: I think we'd probably cook really differently, and so yeah, 647 00:29:01,840 --> 00:29:04,400 Speaker 2: i'd probably put mighty lead, which is I don't know 648 00:29:04,440 --> 00:29:05,680 Speaker 2: if you ask if you asked me that you s 649 00:29:05,680 --> 00:29:07,360 Speaker 2: today what tomorrow, it might have had a different answer. 650 00:29:07,400 --> 00:29:10,720 Speaker 1: But I think that is interesting. I like it. I 651 00:29:10,800 --> 00:29:12,880 Speaker 1: like it. I love that idea. I love that idea. 652 00:29:12,920 --> 00:29:14,880 Speaker 1: We should definitely find a competition where we could do 653 00:29:14,920 --> 00:29:17,120 Speaker 1: that probably had to be its own event, but I 654 00:29:17,160 --> 00:29:17,680 Speaker 1: think that would be. 655 00:29:17,680 --> 00:29:19,960 Speaker 2: Awesome, even if it was like you know, the car 656 00:29:20,040 --> 00:29:22,520 Speaker 2: park cook kind of concept where you just cooked two proteins. 657 00:29:23,440 --> 00:29:25,120 Speaker 2: But yeah, I think something like that would be would 658 00:29:25,120 --> 00:29:25,640 Speaker 2: be really cool. 659 00:29:25,840 --> 00:29:28,160 Speaker 1: Yeah, that'd be great. That would be great. What is 660 00:29:28,200 --> 00:29:31,520 Speaker 1: the joint Smoker's current competition goal, Like, what's the thing 661 00:29:31,560 --> 00:29:33,080 Speaker 1: that you're just trying to tick off? 662 00:29:34,000 --> 00:29:36,440 Speaker 2: We would love to finish in the top teen this year. 663 00:29:37,440 --> 00:29:39,320 Speaker 2: It's been a bit of a weird year for us, 664 00:29:39,360 --> 00:29:41,200 Speaker 2: and like I said, literally a year ago we were 665 00:29:41,200 --> 00:29:44,720 Speaker 2: cooking on a completely different gear. So yeah, for us 666 00:29:44,840 --> 00:29:46,640 Speaker 2: to finish top team this year, and what's been a 667 00:29:46,720 --> 00:29:49,800 Speaker 2: really tight year. You know, we've had a lot of 668 00:29:49,800 --> 00:29:51,440 Speaker 2: Aussie teams to come over here and a lot of 669 00:29:51,480 --> 00:29:54,719 Speaker 2: teams go to Oussie, so the points chase is crazy close. 670 00:29:55,920 --> 00:29:57,560 Speaker 2: So yeah, for us to finish top teen this year 671 00:29:57,560 --> 00:29:59,960 Speaker 2: would be really really good. I mean, I guess that 672 00:30:00,120 --> 00:30:01,960 Speaker 2: ultimate goal for us has got to be to get 673 00:30:02,200 --> 00:30:05,320 Speaker 2: a GUC because we've been chasing it for a really 674 00:30:05,320 --> 00:30:10,240 Speaker 2: long time. And yeah, that would that's probably like something 675 00:30:10,280 --> 00:30:13,760 Speaker 2: for next year potentially, But it's so hard to do now. 676 00:30:14,080 --> 00:30:16,640 Speaker 2: There's just so many good teams and even you know, 677 00:30:16,760 --> 00:30:20,080 Speaker 2: just the cause between proteins, it's so spread out. Everyone's 678 00:30:20,080 --> 00:30:22,560 Speaker 2: looking amazing food. So yeah, it's it's got to be 679 00:30:22,600 --> 00:30:24,120 Speaker 2: a JUC because you've got to do it to win. 680 00:30:25,880 --> 00:30:27,960 Speaker 2: But but but yeah, like that's that's sort of the 681 00:30:28,040 --> 00:30:30,400 Speaker 2: thirty percent goal, and the goal for us is just 682 00:30:30,440 --> 00:30:31,800 Speaker 2: to really have a good time and spend time with 683 00:30:31,840 --> 00:30:33,400 Speaker 2: our mates and our family and our friends. 684 00:30:33,600 --> 00:30:35,040 Speaker 1: I think I've said I think I said it to 685 00:30:35,080 --> 00:30:36,720 Speaker 1: you at the start of this year. I probably said 686 00:30:36,720 --> 00:30:38,200 Speaker 1: at the start of last year. I was like, this 687 00:30:38,240 --> 00:30:41,800 Speaker 1: is your year for a gus. This is maybe it's 688 00:30:41,800 --> 00:30:44,920 Speaker 1: going to happen this weekend west Shore. Maybe it happened. 689 00:30:44,960 --> 00:30:48,160 Speaker 2: We sure, Maybe we have never even had a call 690 00:30:48,240 --> 00:30:51,640 Speaker 2: at we sure were single call. We're sure. So I 691 00:30:51,640 --> 00:30:53,360 Speaker 2: don't know if they love our Babkur and nap Heer. 692 00:30:53,480 --> 00:30:55,960 Speaker 2: We love them, but that'd be amazing. 693 00:30:56,080 --> 00:30:59,120 Speaker 1: But the fates are lining up for a west Shore. 694 00:30:59,240 --> 00:31:01,560 Speaker 1: When I reckon there we go. We'll call it here, 695 00:31:01,600 --> 00:31:03,000 Speaker 1: We'll call it here awesome. 696 00:31:03,960 --> 00:31:05,880 Speaker 2: We'll see when it comes out if you need to 697 00:31:05,920 --> 00:31:06,400 Speaker 2: get it there. 698 00:31:08,080 --> 00:31:10,880 Speaker 1: No editing on this, No editing on this. Now? Where 699 00:31:10,880 --> 00:31:12,560 Speaker 1: can where can people find you? 700 00:31:12,640 --> 00:31:12,920 Speaker 2: Guys? 701 00:31:12,920 --> 00:31:14,000 Speaker 1: Where can they keep up with you? 702 00:31:14,480 --> 00:31:18,240 Speaker 2: Oh? Yeah, we're on the gram, joint smokers barbecue on 703 00:31:18,240 --> 00:31:21,880 Speaker 2: on on Facebook and Instagram, And yeah, if you're at 704 00:31:21,880 --> 00:31:23,800 Speaker 2: a camp and you want to come and hang out 705 00:31:23,800 --> 00:31:26,480 Speaker 2: and have a beverage, with us and have a yarn. 706 00:31:26,520 --> 00:31:28,480 Speaker 2: We'd love that. Where we're always up for people to 707 00:31:28,520 --> 00:31:30,080 Speaker 2: come and pull up a punic to us and find 708 00:31:30,120 --> 00:31:32,120 Speaker 2: out what we do. That's the reason we do it. 709 00:31:32,160 --> 00:31:34,280 Speaker 2: So yeah, if you see us around, you can't really 710 00:31:34,360 --> 00:31:37,720 Speaker 2: miss us the giant pig, pink pig. Then yes, that's 711 00:31:37,800 --> 00:31:39,040 Speaker 2: that's kind of where you can find us. 712 00:31:39,800 --> 00:31:42,920 Speaker 1: Fantastic. Well, hey, thank you for stopping by competition time, 713 00:31:43,120 --> 00:31:46,920 Speaker 1: lending us some great insights in there, and we'll say 714 00:31:47,120 --> 00:31:49,960 Speaker 1: all the best of luck for this coming weekend which 715 00:31:50,400 --> 00:31:53,400 Speaker 1: we're recording this just before west Shore, although not too 716 00:31:53,480 --> 00:31:57,080 Speaker 1: much luck because I'd like to beat you at this time, 717 00:31:58,440 --> 00:32:00,560 Speaker 1: so you know you can come in say and behind 718 00:32:00,560 --> 00:32:02,520 Speaker 1: me and you can pick up an NTC. How about that? 719 00:32:02,560 --> 00:32:08,120 Speaker 1: Thanks mateus, and we'd have a good Saturday night. If 720 00:32:08,120 --> 00:32:10,240 Speaker 1: that was the two results, would that would be either 721 00:32:10,280 --> 00:32:12,240 Speaker 1: way around? I'd take either way round. I don't mind. 722 00:32:13,720 --> 00:32:16,800 Speaker 1: So guys, that is it for another epic competition time. 723 00:32:17,080 --> 00:32:19,840 Speaker 1: Thank you Philippa for joining us, Thank you all for 724 00:32:19,960 --> 00:32:24,760 Speaker 1: lending us your ears. Don't forget to hit subscribe wherever 725 00:32:24,880 --> 00:32:27,480 Speaker 1: you're listening to this and give us a little like 726 00:32:27,640 --> 00:32:30,600 Speaker 1: on Facebook and instatute and We are going to see 727 00:32:30,600 --> 00:32:33,560 Speaker 1: you next time on Barbecue Base.