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Speaker 1: This is Phil Breden with Elsey Barbecue and you listening

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Speaker 1: to Barbecue Base.

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Speaker 2: Welcome to competition time on the show for people that

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Speaker 2: are not only like a little low and slow in

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Speaker 2: their lives, but a little bit hot and fast too.

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Speaker 2: This is the version of Barbecue Bass that focuses on

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Speaker 2: the competitive side of our favorite pastime. But even if

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Speaker 2: you don't compete, stick around as there's always a few

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Speaker 2: tasty tidbits to take to the backyard too. And hey,

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Speaker 2: we may even tempt you to throw a team together

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Speaker 2: or jump into an sea you never know. I'm Alex Lawson,

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Speaker 2: captain of the Illustrious Beginning's Barbecue Team, and your esteemed host. Now,

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Speaker 2: Competition Time is brought to you by Jack Daniels. iHeartRadio,

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Speaker 2: hunting and fishing, Hot Valley and of course rum and

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Speaker 2: Queue and we'll be back in just a minute to

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Speaker 2: take you to the episode.

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Speaker 3: Rum and Cues, meat rubs and Pitmaster sauces have been

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Speaker 3: making waves in the Australasian barbecue competition circuit and now

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Speaker 3: the entire range of award winning flavors is available to you.

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Speaker 3: Cool up your mates, grab your favorite cuts and have

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Speaker 3: the backyard barbecue of legends, pork ribs, fried chicken, lambrecks.

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Speaker 3: They all taste better with rum and Cue. Check out

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Speaker 3: Rum and Cues full range of rubs, sauces and seasonings

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Speaker 3: plus knockout recipes at rumenqueue dot com.

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Speaker 2: For this episode, we are joined by Shari Lechner, who

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Speaker 2: is not only killing it in very SCA categories all

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Speaker 2: around the country, but doing rather well as part of

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Speaker 2: two Girls One Grill Barbecue team as well. So Shari,

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Speaker 2: welcome to competition time.

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Speaker 1: Welcome Alex, thanks for having me on today.

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Speaker 2: You are welcome. And just for anybody if I haven't

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Speaker 2: done a good job there, just for anybody out there

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Speaker 2: who doesn't know who you are, just give us a

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Speaker 2: little bit of you know what competitions you like, to

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Speaker 2: do a little bit about the team, all that kind

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Speaker 2: of stuff, so we know who you are.

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Speaker 1: Awesome, Well Kira, everyone, I'm Shari Lickner. I'm part of

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Speaker 1: two Girls and a Grill Barbecue team. And our team

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Speaker 1: is made up of myself, my sister Natasha, we have

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Speaker 1: been Tessha's husband who is our hydration manager, and my

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Speaker 1: partner Dave Pop, who's our logistics manager. We've got to

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Speaker 1: give the boys titles for the roles that they very

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Speaker 1: important roles they play on mine and my sister's hobby.

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Speaker 1: So we both compete in SCA and NBA, and we

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Speaker 1: started off back in about twenty nineteen when Glenn and

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Speaker 1: Forbes put on a Beginner's barbecue competition before COVID and

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Speaker 1: we my sister and I wanted to do something together

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Speaker 1: that we could include our dad, so and so we thought, well,

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Speaker 1: let's ever go. So we went to that competition which

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Speaker 1: we had our first master class with Caleb Tyler. So

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Speaker 1: that was an interesting introduction and we quickly thought we'd

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Speaker 1: bit off more than we can true here. But so

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Speaker 1: after a two year break with COVID, we joined back

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Speaker 1: with SCA in twenty twenty two and our first NBA

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Speaker 1: was let their v meet in that same year and

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Speaker 1: from there generally due to the lack of the NBA

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Speaker 1: in the South th Island, we crept on and both

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Speaker 1: focused on c A and then this year we've jumped

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Speaker 1: into the DPN with n D NBA. So now you're.

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Speaker 2: Doing pretty well, which might lead us on to the

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Speaker 2: you know what, what do you think is the thing

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Speaker 2: that you're most proud of? Competition journey?

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Speaker 1: Yeah, so far this is a pretty hard question. Actually,

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Speaker 1: too many things to be proud of. Really we thought

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Speaker 1: we didn't actually probably think we'd do this well. But

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Speaker 1: competing at the s c A Wields earlier this year

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Speaker 1: that was awesome. Got through to the finals and the

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Speaker 1: ancillary category and didn't qualify for stake this year for

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Speaker 1: the World, but did a Cowtown Classic and got a

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Speaker 1: walk for the steak and that so pretty proud to

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Speaker 1: come home with a seven or eight kilo marble cow

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Speaker 1: Trophy which I had to get another bag for to

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Speaker 1: get home with. Pretty proud of our NZBA, Pretty proud

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Speaker 1: of our Jack and Smoke results in deb first for brisket,

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Speaker 1: which was a yeah, that was pretty cool with perfect

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Speaker 1: score of three hundred. And we've got a perfect three

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Speaker 1: hundred for Chicken as well, coming in fourth in that competition.

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Speaker 1: So super proud of that, and really proud of Dave

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Speaker 1: and Ben still supporting us in every comp even after

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Speaker 1: all our grumpy moments.

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Speaker 2: So I think it's interesting because there was a lot

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Speaker 2: a large Kiwi contingent that went over to the to

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Speaker 2: the World's this year. What was that like like being

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Speaker 2: because that's so different to anything that we get over here.

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Speaker 2: I mean, you know, we think meat stock is big,

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Speaker 2: but then you're World Championships in Texas, like, tell us

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Speaker 2: a little bit about that.

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Speaker 1: Well that was that was to be fair, it was

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Speaker 1: awesome from start to finish. The we went with a

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Speaker 1: really great group of people and really great people over

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Speaker 1: there in the competition as well. We borrowed all our gear,

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Speaker 1: and the couple that we borrowed our gear off even

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Speaker 1: brought some new stuff for us that that we needed.

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Speaker 1: And you know, that's going above and beyond. So we

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Speaker 1: couldn't believe the support we got from the locals over there.

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Speaker 1: The you know, just seen all of those steaks on

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Speaker 1: a table. You know, it's not like the Kiwi ones

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Speaker 1: We're looking at a small table. It's huge and they're

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Speaker 1: way bigger steaks. You're kind of thing, you right, which

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Speaker 1: one we're going to choose here? So that was a

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Speaker 1: bit rattling, especially that the we competed in thunderstorms and lightning,

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Speaker 1: water running beneath our feet. I think we all went

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Speaker 1: and bought gun boots for the second day. So trying

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Speaker 1: to get a great ancillary dish up for that was,

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Speaker 1: you know, just dealing with the weather conditions was more

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Speaker 1: than getting the dish done.

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Speaker 2: I think, jah I was listening to What was I

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Speaker 2: listening to? I was listening to a podcast the other

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Speaker 2: day and they were saying might have been the tailgate guys,

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Speaker 2: and they were saying how they've been moving the SCA

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Speaker 2: the World Championships next year, And I think because they

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Speaker 2: had all those problems with weather and people being an

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Speaker 2: ankle deep water and they're moving it to a stadium,

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Speaker 2: a nearby stadium.

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Speaker 1: Now, yeah, there'll be a whole lot better. Actually, we

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Speaker 1: moved out ten every day. The conditions were underneath got

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Speaker 1: a bit messy after a while. So yeah, it makes

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Speaker 1: for a great competition.

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Speaker 2: Well, you've certainly got a few things to be proud

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Speaker 2: of there. But flipping it the other way, what what's

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Speaker 2: been your biggest learning in competition?

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Speaker 1: Well, thinking about this quite a lot actually, and it

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Speaker 1: actually come from really smoke on the lake earlier in

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Speaker 1: the month that we did down Elsmere and Ben, the

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Speaker 1: brother in law, did his first SCA steak and the

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Speaker 1: whole time he was well from the outside anyway, he

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Speaker 1: just looked calm. He followed all the steps that we

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Speaker 1: told him and he ended up cooking a really good

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Speaker 1: steak and he got third, which we're all really stoked at.

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Speaker 1: But it's the whole. I think at the beginning, you're calm,

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Speaker 1: you don't overthink things, you take your time, and you

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Speaker 1: follow your plan. And I think with all the last

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Speaker 1: couple of years, we've tried to overthink everything. So going

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Speaker 1: back to watching Ben cook as steak, I thought to myself,

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Speaker 1: that's the that's the key learning there and it just

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Speaker 1: stay calm, take your time, follow the plan, have some fun.

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Speaker 2: Yeah, you'd be You probably wouldn't be amazed about the

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Speaker 2: amount of people that say that. And not trying to

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Speaker 2: do everything when you get there or have and sticking

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Speaker 2: to a plan and not letting yourself go from it.

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Speaker 2: You know, those all pop up as things that people

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Speaker 2: find that big kind of moment of clarity around competition.

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Speaker 1: Barbecue high yeah, leaders to say yesterday, I was a

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Speaker 1: lot camera when we were competing.

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Speaker 2: So now this might be a category question, or it

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Speaker 2: might be a protein question. You can choose whether you

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Speaker 2: want to go SCA and ZBA or maybe even want

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Speaker 2: to go both, But what's the thing that you're working

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Speaker 2: on the most, like either a protein or a type

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Speaker 2: of thing that you're working on the most right now.

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Speaker 1: We've really been focusing on indedba, especially in the last

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Speaker 1: six months, and I've been working on brisket, and Tsha's

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Speaker 1: been focusing on chicken. And we've been using some really

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Speaker 1: good scores, but not we haven't really gotten to that consistent,

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Speaker 1: consistent scoring, consistent result really, So those are the two

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Speaker 1: we've been focusing on. Brisket's really hard because I actually

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Speaker 1: don't really like brisket, so it's I've got to really

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Speaker 1: get into the what does good taste like with it?

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Speaker 1: So and and cooking it, just the weed little things

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Speaker 1: are making all the difference and getting some really good

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Speaker 1: tips and tricks from everyone. Everyone's really free with support,

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Speaker 1: so that's been great. So and chicken, well we say

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Speaker 1: no more about chicken. But the one thing that we're

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Speaker 1: learning it's going to get its own pit from now on.

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Speaker 1: So that's that's been the biggest thing with that, we

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Speaker 1: think from the last couple anyway, Right.

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Speaker 2: So you weren'tie, but so you haven't been why we're

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Speaker 2: talking about this in a minute, but you've not been

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Speaker 2: running a pet for each protein.

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Speaker 1: No, No, we're graduating to that shortly.

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Speaker 2: Yeah, that does make it do, especially with checking, because

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Speaker 2: you've got to kind of like you've got to drop

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Speaker 2: the temp, med cook all that kind of thing. So

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Speaker 2: you need to be able to play with it in

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Speaker 2: its own space because otherwise, you know you're messing up

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Speaker 2: a different cook somewhere else. And yeah, it's a tricky one,

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Speaker 2: is chicken. I have to admit the brisket thing is

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Speaker 2: really interesting because I went through that stage of not

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Speaker 2: really wanting to eat a lot of brisket, and I

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Speaker 2: think you kind of go in those up and down

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Speaker 2: bits and at the moment I'm in a like a

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Speaker 2: I'm actually in a I've been eating loads of our brisket.

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Speaker 2: You really like it, which I don't know. Maybe that's

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Speaker 2: a good thing for the results, although I'm not sure

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Speaker 2: it plays out as much that way. But yeah, I

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Speaker 2: find myself eating the brisket more than anything else at

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Speaker 2: the moment. That's when I know I feel I think

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Speaker 2: we've got a good one. Yeah, if I'm eating it

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Speaker 2: walking around and just kind of keep on nibbling bits

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Speaker 2: out of out of the tray and all that kind

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Speaker 2: of thing. So look, what does your competition set up

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Speaker 2: look like? How do you guys operate what do you

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Speaker 2: cook out of, what do you cook in? What's the

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Speaker 2: kind of gear that you run?

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Speaker 1: Well, have been two girls. The first few competitions we

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Speaker 1: took everything about the kitchen sink and now we're learning

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Speaker 1: to leave more and more at home every comp now

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Speaker 1: that we go to. About three or four months ago

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Speaker 1: we got our first trailer, so we're in the process

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Speaker 1: of starting to get fit that out. So we've been

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Speaker 1: not so sneakily checking out everyone else's set up to

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Speaker 1: get some good ideas for us to go on. So

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Speaker 1: we'll be hoping to get that all finished up by

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Speaker 1: the time we get to net Stock next year. So

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Speaker 1: for NZIBA, we're only running two pits. We've got a

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Speaker 1: Bronco Pro and our Joe Palette grill, but we definitely

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Speaker 1: need more. It's the two of them is not enough,

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Speaker 1: as you alluded to before, but we're looking for a

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Speaker 1: few lighter options because we're traveling a lot for our

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Speaker 1: NCBA comps. We need to find some barbecues a little lighter.

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Speaker 1: The trailers getting heavy.

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Speaker 2: When you're competing. Are you driving up from the South

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Speaker 2: Island to North Island comps forends at BA every single

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Speaker 2: time or are you doing or do you leave the

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Speaker 2: trailer up here and fly and fly out kind of thing.

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Speaker 1: We left the trailer in Napier between check and smoke

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Speaker 1: in and the Taupo event. That was a whole lot

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Speaker 1: easier not having to get the Fury crossings. It makes

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Speaker 1: it a bit expensive when you're back and forward on

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Speaker 1: the ferry with that big trailer. So next year we're

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Speaker 1: planning to leave it up in the north Land for

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Speaker 1: the first three or four months anyway to get all

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Speaker 1: those comps and up there.

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Speaker 2: Yeah, it probably works out, doesn't it, Because like I think,

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Speaker 2: I looked at it one time when I thought about

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Speaker 2: potentially driving down to christ Church with the trailer, and

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Speaker 2: it was something like nine hundred dollars on the ferry.

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Speaker 2: And if you're doing that multiple times, you may as

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Speaker 2: well just get a storage place. It's just like buck

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Speaker 2: it up, pay one hundred fifty or bucks a month

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Speaker 2: or something and just have it there all.

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Speaker 1: Yeh, yeah, Well, I think that's why a lot of

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Speaker 1: the South Islanders rely heavily on the good buggers in

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Speaker 1: the North Island for borrowing gear and that to compete

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Speaker 1: in the competitions, and us down here in the South

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Speaker 1: know we've got up our game on the mountain ZBA

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Speaker 1: comps that we have down here, so we can actually

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Speaker 1: have a good round of competitions without it costing us

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Speaker 1: an armor league feet up and down the country.

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Speaker 2: Yeah. Absolutely, and yeah, I definitely agree, like a pet

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Speaker 2: for every protein that makes your life easy.

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Speaker 1: Yeah, So we're looking at a few at the moment,

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Speaker 1: so hopefully we'll get some of the next couple of

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Speaker 1: weeks so we can do a bit of practice on

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Speaker 1: before before the new year.

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Speaker 2: Yeah. Well, I mean, you know it's popular at the moment,

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Speaker 2: but the cans and barrels are super light. I mean,

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Speaker 2: well that's what we basically run sansually. We run three

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Speaker 2: drums and a Bronco, and the Broncos the heaviest thing

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Speaker 2: out of all of them, and probably all our pets

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Speaker 2: combined way about one hundred k.

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Speaker 1: I think the Broncos pros are about ninety kilos I

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Speaker 1: think alone, So traveling with too many of them are

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Speaker 1: going to be a problem. So, yeah, we're looking at

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Speaker 1: drums at the moment, and we've got a few good

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Speaker 1: leads actually on the go at the moment, so hopefully

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Speaker 1: you'll find something suitable in the next couple of weeks.

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Speaker 2: We'll watch that. We'll watch that. Come check those out.

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Speaker 2: Let's talk about routine, like everybody has a slightly different routine.

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Speaker 2: How far back does your routine start? Who does what?

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Speaker 2: Do you have to do things on certain days? You

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Speaker 2: don't do things at camp now right? You know?

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Speaker 1: Yeah, we're actually we tried to get a routine, but

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Speaker 1: it really hasn't come come to us yet on our routine.

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Speaker 1: But the biggest thing for us is travel, so we're

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Speaker 1: getting flights and fury crossings. You know, as soon as

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Speaker 1: we know when the comp's are confirmed, we're online booking.

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Speaker 1: So that's a shout out to all the promoters there.

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Speaker 1: Give us as much notice as you can to start

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Speaker 1: locking some of the stuff, and that we're weeks in

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Speaker 1: advance for some comps, the day before on others. Trying

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Speaker 1: to get consistent supply, good supply of meat has been

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Speaker 1: interesting and being able to get fresh praading so we're

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Speaker 1: not having to freeze it and risk the bacterias when

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Speaker 1: we're trimming and then refreezing again. So we're finding ourselves

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Speaker 1: trimming a lot of brisket the day before, defrosting it

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Speaker 1: on the way up and trimming it when we're there.

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Speaker 1: Tesh gets on the chicken pretty early though. She gets

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Speaker 1: in and preps that. I'm really glad that she likes

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Speaker 1: prepping chicken.

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Speaker 2: There's probably a few people that would like their teammate

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Speaker 2: to do the chicken more than they do. I'm kind

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Speaker 2: of I think I'm a little bit sadistic or sadistic,

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Speaker 2: but I actually quite enjoy doing the chicken. Do you

285
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Speaker 2: find it quite therapeutic?

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Speaker 1: Well, maybe we should bring us over to you.

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Speaker 2: Yeah, I'm not sure I want to do anybody else's,

288
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Speaker 2: but I don't mind doing my own. I find it's

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Speaker 2: a bit like mowing the lawn. It's a bit of

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Speaker 2: a bag away down a bit when you look back

291
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Speaker 2: on it and you go, oh, yeah, that looks good.

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Speaker 2: It's quite a satisfying thing. And seeing a little packet

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Speaker 2: of all the nicely trimmed up chicken that I know

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Speaker 2: is going in the freezer and then I'm like, cool,

295
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Speaker 2: it's done.

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Speaker 1: I'm quite happy with it. So we do want to

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Speaker 1: get done more organized next year. We we me and

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Speaker 1: generally will share the same job, so we know who's

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Speaker 1: going to do what, but we're both quite busy, so

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Speaker 1: it's actually catching up, Well, what rubs do we need,

301
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Speaker 1: who's on sauce? What? You know? What have we have?

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Speaker 1: We got enough protein and the freezer kind of thing

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Speaker 1: ready to go. So but we generally ketch up a

304
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Speaker 1: little bit before and make sure we're sorted and but

305
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Speaker 1: the biggest thing for me is getting out timetable and

306
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Speaker 1: rattle run sheet done in advance, because you know, we

307
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Speaker 1: might be care at getting to an event, but it's

308
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Speaker 1: actually what we have to do at what time? Light

309
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Speaker 1: the fire? Do this? Do that because none of the

310
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Speaker 1: as we know, none of the comps have got exactly

311
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Speaker 1: the same timing, so it's still we have to get

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Speaker 1: out of bed real early.

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Speaker 2: Or yeah, well if it comes to cum it's an

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Speaker 2: early start on the Saturday for CUMA, so that one

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Speaker 2: is definitely an early one. Do you guys, I know

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Speaker 2: you've talked about having you've split proteins between you. Do

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Speaker 2: you have other roles that are split between you? Like

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Speaker 2: does one person always light the pets up? There is

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Speaker 2: somebody on fire management, somebody else always doing sauces or

320
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Speaker 2: rub blends or whatever that kind of stuff comes along.

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Speaker 1: The boys usually light the fires for us and get

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Speaker 1: that kind of thing all going. Tsha is generally the

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Speaker 1: sauce person. She's got a bit more a bit more

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Speaker 1: of a flavored taste buds than I have, so she's

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Speaker 1: generally on that. We choose our the rubs together. We

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Speaker 1: usually practice and see what we're liking at the moment

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Speaker 1: that matches we But we did we have actually at

328
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Speaker 1: meat stock this year, we got halfway through our hand

329
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Speaker 1: ins and run out of barbecue sauce, so it was

330
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Speaker 1: a quick shoot over to one of the stands, but

331
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Speaker 1: we got really good. We got fifth for our pork,

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Speaker 1: I think the mex Stock, and so we've kept that

333
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Speaker 1: the actual source that we use. Then we're still using now,

334
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Speaker 1: so so we're yeah, Test usually kind of gets that

335
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Speaker 1: flavor stuff going, and I'm really no good at the

336
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Speaker 1: presentation stuff. So Tessha is standing over my shoulder with

337
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Speaker 1: the when I've got the brisket knife, making sure that

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Speaker 1: I'm trying to cut the brisket the same the same

339
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Speaker 1: thickness or when we're cutting the ribs, So we actually are.

340
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Speaker 1: We have our little rolls like that as well.

341
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Speaker 2: How often are you changing your like your profiles or

342
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Speaker 2: your your recipes. Do you have a set like with

343
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Speaker 2: the sources and you sort and the rubs and you're

344
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Speaker 2: talking about like selecting them, Like how many times are

345
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Speaker 2: you changing up?

346
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Speaker 1: We've been pretty good for the last four comps. We

347
00:20:17,080 --> 00:20:20,439
Speaker 1: haven't really changed it all. We've stayed with the same ones,

348
00:20:20,480 --> 00:20:23,320
Speaker 1: just to see if it's the you know, is it

349
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Speaker 1: the judges, is it us, is it the just the

350
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Speaker 1: flavor profile or wrong? So we heard someone saying, just

351
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Speaker 1: stick to what you know for a while and don't

352
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Speaker 1: make the competition results. Keep yourself. That's what we've done now.

353
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Speaker 1: But I think we'll after let them be meet me.

354
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Speaker 1: Might after do a bit of practicing in the in

355
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Speaker 1: the hiatus till the next one and recheck them again.

356
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Speaker 2: Yeah, is that tricky thing of like do you hold

357
00:20:52,760 --> 00:20:56,480
Speaker 2: the line given four or five runs? See what it is?

358
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Speaker 2: But then you've also got to make sure you've taken

359
00:20:58,520 --> 00:21:01,720
Speaker 2: all your notes and you know, you know, did you

360
00:21:02,119 --> 00:21:05,000
Speaker 2: have a bit of wood that didn't flare as nicely

361
00:21:05,000 --> 00:21:06,919
Speaker 2: as it should have? Maybe the taste score could have

362
00:21:06,920 --> 00:21:10,000
Speaker 2: been impacted by that. Or was it a different protein

363
00:21:10,160 --> 00:21:13,399
Speaker 2: or was it a different brand, or did something happen

364
00:21:13,440 --> 00:21:15,880
Speaker 2: on the day. Blah blah blah. There's all sorts of things,

365
00:21:15,920 --> 00:21:17,320
Speaker 2: so you've got to kind of work it out. And

366
00:21:17,359 --> 00:21:20,000
Speaker 2: the temptation is always to want to chop and change

367
00:21:20,640 --> 00:21:23,800
Speaker 2: real fast, isn't it. I know what that's like as well.

368
00:21:24,320 --> 00:21:26,720
Speaker 2: We're just the same. We're changing stuff for next season

369
00:21:26,760 --> 00:21:29,719
Speaker 2: now as well. So it's just like you're always like, oh,

370
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Speaker 2: I might just try that. I think maybe that'd be

371
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Speaker 2: give me the little difference that I need.

372
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Speaker 1: Yeah, so I think that's kind of we're we're probably

373
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Speaker 1: up with a couple of hours too. Yeah, but we

374
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Speaker 1: like it. So that's kind of thing. We haven't judged

375
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Speaker 1: an n ZBA comp and it's really good to be

376
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Speaker 1: able to try everyone's win that, you know, after everyone's

377
00:21:50,080 --> 00:21:52,719
Speaker 1: tended in. But we might even see if we can

378
00:21:52,760 --> 00:21:56,920
Speaker 1: seek in a judging round so we can taste what's

379
00:21:56,960 --> 00:21:59,320
Speaker 1: going in the box with the other teams and see

380
00:21:59,359 --> 00:22:01,040
Speaker 1: what we actually do need to get to as well.

381
00:22:01,280 --> 00:22:05,040
Speaker 2: Yeah. Always useful, Always useful. Now, do you guys have

382
00:22:05,160 --> 00:22:09,719
Speaker 2: any rituals or superstitions things that have to be in place?

383
00:22:12,080 --> 00:22:18,840
Speaker 1: No, we don't, and it's maybe we need some No, No,

384
00:22:18,880 --> 00:22:24,640
Speaker 1: we're we're not like that, but it's it's usually when

385
00:22:24,640 --> 00:22:27,040
Speaker 1: we get there, it's to make sure that we can

386
00:22:27,080 --> 00:22:29,600
Speaker 1: get through actually parking the trailer and getting the tense

387
00:22:29,600 --> 00:22:32,440
Speaker 1: set up without getting grump at each other. I think

388
00:22:32,520 --> 00:22:35,879
Speaker 1: that's the main tag for the for the moment, you know,

389
00:22:35,960 --> 00:22:41,880
Speaker 1: being sisters, that's we're you know, we definitely share our

390
00:22:41,880 --> 00:22:45,679
Speaker 1: emotions when we're we're at an event, and that's a

391
00:22:45,680 --> 00:22:48,240
Speaker 1: good thing where you actually work well together.

392
00:22:48,280 --> 00:22:53,119
Speaker 2: Actually yeah, yeah, I think maybe just wait until you know,

393
00:22:53,800 --> 00:22:56,080
Speaker 2: find a day when you went that all went really well,

394
00:22:56,119 --> 00:22:57,959
Speaker 2: and then find something from that day and make that

395
00:22:58,040 --> 00:23:00,600
Speaker 2: your you're rich or your superstition thing that you have

396
00:23:00,720 --> 00:23:04,639
Speaker 2: to have. I think mind changed, Like every few months,

397
00:23:04,880 --> 00:23:08,720
Speaker 2: I decide something else is lucky or something else. I

398
00:23:08,760 --> 00:23:10,760
Speaker 2: had to wear a certain thing, and for a while

399
00:23:10,760 --> 00:23:13,800
Speaker 2: we wore we wore like ninja bandanas for a little bit.

400
00:23:14,080 --> 00:23:19,000
Speaker 2: That was an interesting period of our competition. Competition lives

401
00:23:19,720 --> 00:23:24,159
Speaker 2: in that team. Now, if you could go back in

402
00:23:24,320 --> 00:23:33,240
Speaker 2: time and tell Competition number one Cherie something from competition today,

403
00:23:33,359 --> 00:23:37,120
Speaker 2: Shari to help you ride at the start, what would

404
00:23:37,160 --> 00:23:38,560
Speaker 2: that one thing be.

405
00:23:41,680 --> 00:23:44,600
Speaker 1: I think that goes back to the biggest learning is

406
00:23:44,680 --> 00:23:48,880
Speaker 1: just slowed down and have fun. You know, if something's

407
00:23:48,920 --> 00:23:51,760
Speaker 1: not right, don't panic about it, you know, just go

408
00:23:51,840 --> 00:23:54,879
Speaker 1: with the flow. Well, I don't think I get grumpy,

409
00:23:54,920 --> 00:23:57,000
Speaker 1: but my sister tells me I do get grumpy. So

410
00:23:58,160 --> 00:24:01,359
Speaker 1: but yeah, it's it's a way that desire to do

411
00:24:01,440 --> 00:24:04,399
Speaker 1: better and you know, give it your best, right, So

412
00:24:05,440 --> 00:24:07,040
Speaker 1: I think I've just got to slow down and enjoy

413
00:24:07,080 --> 00:24:09,680
Speaker 1: the ride. That's the biggest thing.

414
00:24:10,480 --> 00:24:13,399
Speaker 2: Do you ever find yourself Do you find yourself bored

415
00:24:13,440 --> 00:24:14,720
Speaker 2: at competition as all? Yet?

416
00:24:16,359 --> 00:24:20,960
Speaker 1: No, because I get more sidetracked, because it's you'll be think, oh,

417
00:24:21,000 --> 00:24:22,879
Speaker 1: I've got a quiet period, and you go for a

418
00:24:22,920 --> 00:24:25,960
Speaker 1: walk and you start talking to people and and then

419
00:24:26,000 --> 00:24:29,840
Speaker 1: you find yourself behind. So we haven't actually got to

420
00:24:29,840 --> 00:24:33,399
Speaker 1: that point, but it's we're getting enough organized enough, especially

421
00:24:33,400 --> 00:24:38,680
Speaker 1: with MZBA now that it's not as frantic as it

422
00:24:38,760 --> 00:24:41,200
Speaker 1: was before the last two or three comps. We've been

423
00:24:42,359 --> 00:24:45,200
Speaker 1: pretty relaxed, and you know, because we know what we're

424
00:24:45,240 --> 00:24:49,080
Speaker 1: doing now, so it's a bit more laid back.

425
00:24:49,480 --> 00:24:54,360
Speaker 2: Yeah. I found a point where probably for the first

426
00:24:55,280 --> 00:24:59,000
Speaker 2: and a year, it would just feel like there was

427
00:24:59,520 --> 00:25:03,200
Speaker 2: three hours of chaos between or four hours of chaos

428
00:25:03,240 --> 00:25:04,960
Speaker 2: if you take it back a little bit before the

429
00:25:05,000 --> 00:25:07,800
Speaker 2: first hand into the last hand in and then you

430
00:25:07,960 --> 00:25:09,639
Speaker 2: just look around and be like, oh my god, what

431
00:25:09,760 --> 00:25:12,680
Speaker 2: happened here for the last like this this period of time,

432
00:25:13,480 --> 00:25:15,440
Speaker 2: and now you'll do a hand in. I go back

433
00:25:15,480 --> 00:25:19,959
Speaker 2: and I'll be like, oh, I don't really know what

434
00:25:20,000 --> 00:25:23,040
Speaker 2: to do, And I'm almost like you would I like

435
00:25:23,200 --> 00:25:25,640
Speaker 2: the half an hour hand ins that they have in

436
00:25:25,640 --> 00:25:29,240
Speaker 2: in KCBS and the American ones, because then it goes

437
00:25:29,280 --> 00:25:30,960
Speaker 2: and I'm like, I don't know if I would, but

438
00:25:31,000 --> 00:25:33,199
Speaker 2: maybe maybe I would. I don't know, like I'd be

439
00:25:33,280 --> 00:25:37,040
Speaker 2: interested to find out for myself whether now half an

440
00:25:37,080 --> 00:25:40,040
Speaker 2: hour hand in between hand ins is actually an interesting

441
00:25:40,080 --> 00:25:40,560
Speaker 2: thing or not.

442
00:25:41,280 --> 00:25:43,400
Speaker 1: They could have ad a bit of spice to the competition, really,

443
00:25:43,400 --> 00:25:43,840
Speaker 1: couldn't it.

444
00:25:44,040 --> 00:25:46,159
Speaker 2: I think it could. I think it would. Certainly the

445
00:25:46,200 --> 00:25:48,680
Speaker 2: first one would be crazy here. I think everybody would

446
00:25:48,720 --> 00:25:51,560
Speaker 2: be a bit like, oh my gosh, how does how

447
00:25:51,600 --> 00:25:54,360
Speaker 2: does this work? Yeah, but I think that's good. That's

448
00:25:54,359 --> 00:25:59,840
Speaker 2: good advice. Are you guys a music team, non music team?

449
00:26:00,160 --> 00:26:02,040
Speaker 2: How does it run in your area? Do you are

450
00:26:02,080 --> 00:26:03,400
Speaker 2: you pumping the tunes out?

451
00:26:04,840 --> 00:26:07,080
Speaker 1: Well, we do like to have a bit of music

452
00:26:07,119 --> 00:26:09,919
Speaker 1: around us, so, but it's usually who's got the biggest

453
00:26:09,960 --> 00:26:12,440
Speaker 1: radio at the time, so you know, we always turn

454
00:26:12,560 --> 00:26:16,280
Speaker 1: on to music if it's quiet, but usually someone will

455
00:26:16,280 --> 00:26:19,080
Speaker 1: take over, you know, in the in the group, so

456
00:26:19,160 --> 00:26:23,080
Speaker 1: it's whoever's allowedest wins kind of thing. So we'll turn

457
00:26:23,119 --> 00:26:25,800
Speaker 1: hours off and and quite heavily listen to someone else's

458
00:26:25,840 --> 00:26:28,360
Speaker 1: but you definitely can't be silent.

459
00:26:28,960 --> 00:26:31,639
Speaker 2: When it's when it's on yours? Are you just do

460
00:26:31,680 --> 00:26:34,280
Speaker 2: you literally just find radio? Or have you got a

461
00:26:34,320 --> 00:26:36,919
Speaker 2: playlist like a comp list? Do you do you do

462
00:26:36,960 --> 00:26:38,359
Speaker 2: you share song between you?

463
00:26:39,040 --> 00:26:42,760
Speaker 1: Well no, not really, we just throw something on. But

464
00:26:42,800 --> 00:26:50,080
Speaker 1: we actually downloaded Scotty's from Carbon Addictions competition playlist after Elsmere,

465
00:26:50,320 --> 00:26:54,280
Speaker 1: so we found that, listen to that overnight and the

466
00:26:54,320 --> 00:26:56,119
Speaker 1: next day.

467
00:26:56,720 --> 00:26:59,400
Speaker 2: That's a dangerous download. I reckon for that one. I'm

468
00:26:59,440 --> 00:27:01,880
Speaker 2: not sure if i'd if I'd let myself go into

469
00:27:01,880 --> 00:27:05,119
Speaker 2: the world of Scott Matthews.

470
00:27:05,400 --> 00:27:08,200
Speaker 1: Yeah, it's it's pretty good playlist. So we listened to

471
00:27:08,240 --> 00:27:10,960
Speaker 1: a bit of that yesterday. What we're doing a c

472
00:27:11,119 --> 00:27:16,040
Speaker 1: A so, and.

473
00:27:16,240 --> 00:27:21,560
Speaker 2: What is one thing you'd potentially change or like to

474
00:27:21,600 --> 00:27:23,920
Speaker 2: maybe see a little bit different and one thing you'd

475
00:27:24,000 --> 00:27:26,920
Speaker 2: never want to change about comp barbecue?

476
00:27:29,200 --> 00:27:32,880
Speaker 1: The one thing that I'd like to change is make

477
00:27:32,960 --> 00:27:35,240
Speaker 1: the c A points only count in the country. You

478
00:27:35,320 --> 00:27:41,200
Speaker 1: live in restaurant. We've had lots and lots of chats

479
00:27:41,240 --> 00:27:44,000
Speaker 1: about that, so that would that would be quite cool.

480
00:27:45,200 --> 00:27:49,680
Speaker 1: But in saying that, the Ossie's and the Americans coming

481
00:27:49,680 --> 00:27:51,840
Speaker 1: over kind of had a bit of fun and excitement

482
00:27:51,920 --> 00:27:54,720
Speaker 1: to the competition, so it's kind of like, yeah, you

483
00:27:54,760 --> 00:27:56,080
Speaker 1: can't hit that trade off for you can.

484
00:27:56,640 --> 00:28:00,280
Speaker 2: It is interesting though, because it's not a it's not

485
00:28:00,320 --> 00:28:02,760
Speaker 2: an amalgamation of your top number of points. So if

486
00:28:02,840 --> 00:28:05,479
Speaker 2: you go abroad to say you go to Aussie and

487
00:28:05,520 --> 00:28:08,719
Speaker 2: compete in the A B A, you can only bring

488
00:28:08,840 --> 00:28:14,639
Speaker 2: back it's either two or one scores to make up

489
00:28:14,680 --> 00:28:19,080
Speaker 2: your top three right to get your ranking. So you

490
00:28:19,160 --> 00:28:22,680
Speaker 2: can't just go over and do like three Aussie competitions

491
00:28:22,720 --> 00:28:24,520
Speaker 2: and come over and go right. You know, you have

492
00:28:24,600 --> 00:28:28,359
Speaker 2: to do some in the country. But SCAA it's just

493
00:28:28,359 --> 00:28:32,200
Speaker 2: just an amalgamation of points in total. So if you're

494
00:28:32,200 --> 00:28:34,479
Speaker 2: traveling a lot, then you can you just rack your

495
00:28:34,480 --> 00:28:37,639
Speaker 2: points up right exactly, but you've still got to be

496
00:28:37,640 --> 00:28:39,160
Speaker 2: good to do it. You can't be.

497
00:28:39,720 --> 00:28:42,320
Speaker 1: Well, that's the thing, and that we've had that conversation

498
00:28:42,400 --> 00:28:44,880
Speaker 1: quite a few times too. You know that you've got

499
00:28:44,920 --> 00:28:47,200
Speaker 1: to be good. You're not going to win if you're

500
00:28:47,240 --> 00:28:48,000
Speaker 1: not good, right.

501
00:28:49,800 --> 00:28:55,200
Speaker 2: An, the people on top they are, they're good. They're

502
00:28:55,200 --> 00:28:57,680
Speaker 2: hard to be right there, they're good when they rock

503
00:28:57,800 --> 00:28:58,560
Speaker 2: up and they do it.

504
00:28:58,480 --> 00:29:03,200
Speaker 1: Here exactly so well. And that's always the aim, isn't it?

505
00:29:03,400 --> 00:29:07,160
Speaker 2: You know, will be the best the best? And what

506
00:29:07,160 --> 00:29:09,440
Speaker 2: what would you never change? Well, is there something that

507
00:29:09,480 --> 00:29:10,600
Speaker 2: you'd never want to change?

508
00:29:11,200 --> 00:29:15,520
Speaker 1: Look, it's the Barbecue family. Really, everyone since we've been

509
00:29:15,520 --> 00:29:20,200
Speaker 1: doing this has been so lovely that everyone's probably sick

510
00:29:20,200 --> 00:29:24,040
Speaker 1: of us asking allion questions, you know, as we're going along.

511
00:29:24,080 --> 00:29:26,560
Speaker 1: But you know, we've had people help us. We've helped

512
00:29:26,560 --> 00:29:30,560
Speaker 1: people lend us equipment, We've had people giving us tips

513
00:29:30,560 --> 00:29:32,360
Speaker 1: and tricks and coming and have a look when where

514
00:29:32,360 --> 00:29:37,440
Speaker 1: things are going wrong. So yeah, I just find everyone fantastic,

515
00:29:37,880 --> 00:29:40,120
Speaker 1: A great, really great group of people to hang out with.

516
00:29:40,160 --> 00:29:41,840
Speaker 1: So never want to change that.

517
00:29:43,680 --> 00:29:47,360
Speaker 2: Nice. And what is what? You know, maybe sometime in

518
00:29:47,400 --> 00:29:52,520
Speaker 2: the next twelve months, what is your current competition goal

519
00:29:54,640 --> 00:29:57,400
Speaker 2: on either side of the you know, maybe you've got

520
00:29:57,400 --> 00:29:58,520
Speaker 2: one for each. I don't know.

521
00:30:00,200 --> 00:30:03,800
Speaker 1: I think on the ride home last night we were

522
00:30:03,800 --> 00:30:07,080
Speaker 1: talking with SCA. You can I only kind of really

523
00:30:07,120 --> 00:30:10,080
Speaker 1: only do one thing, just as the steak or the

524
00:30:10,080 --> 00:30:13,200
Speaker 1: ancillaries doing both your kind of fifty to fifty. So

525
00:30:13,280 --> 00:30:15,480
Speaker 1: next year I think I might concentrate on the steak,

526
00:30:15,640 --> 00:30:19,560
Speaker 1: so leave the ancillaries do the odd fun one, but

527
00:30:19,680 --> 00:30:25,120
Speaker 1: really concentrate on those stakes because I've done pretty well

528
00:30:25,120 --> 00:30:28,520
Speaker 1: with the ancillary side up till now. So that's the

529
00:30:28,680 --> 00:30:33,560
Speaker 1: SCA goal for our NZNBA, where we'd both be keen

530
00:30:33,600 --> 00:30:37,000
Speaker 1: to sort chicken and brisket and start getting some consistent

531
00:30:37,360 --> 00:30:41,120
Speaker 1: results with those who are not far away from being

532
00:30:41,160 --> 00:30:45,240
Speaker 1: able to do that. And so for next year, it's

533
00:30:45,240 --> 00:30:48,480
Speaker 1: really getting the pork and the ribs the same, better

534
00:30:48,480 --> 00:30:49,840
Speaker 1: scores and consistent.

535
00:30:51,000 --> 00:30:54,560
Speaker 2: Well, I don't really have many doubts that you're not

536
00:30:54,600 --> 00:30:56,000
Speaker 2: going to be able to do that, because I've seen

537
00:30:56,000 --> 00:30:58,200
Speaker 2: what you've been doing on the other ones, and you know,

538
00:30:58,360 --> 00:31:01,040
Speaker 2: coming up the ranks, so pretty sure you're going to

539
00:31:01,120 --> 00:31:04,520
Speaker 2: keep on going upwards. And then you'll find you know,

540
00:31:04,560 --> 00:31:06,520
Speaker 2: it's tough at the top as well, you know, tough

541
00:31:06,520 --> 00:31:10,520
Speaker 2: in that top echelon, Like it gets really tricky, and

542
00:31:10,560 --> 00:31:13,880
Speaker 2: then you're really looking for like percentages of a percentage

543
00:31:13,880 --> 00:31:17,800
Speaker 2: point versus like making those big stages. So enjoy the

544
00:31:17,800 --> 00:31:22,080
Speaker 2: big steps because they're fun and then welcome up to

545
00:31:22,160 --> 00:31:24,760
Speaker 2: the bit where we're all trying to knock off like

546
00:31:24,800 --> 00:31:29,120
Speaker 2: that one point all the time, but no doubt that

547
00:31:29,160 --> 00:31:32,240
Speaker 2: you'll do that. We'll be hearing two Girls, one grill

548
00:31:32,520 --> 00:31:37,680
Speaker 2: or maybe two girls four grills, name a lot more

549
00:31:37,800 --> 00:31:42,120
Speaker 2: in the future. And thank you for lending us your

550
00:31:42,240 --> 00:31:45,360
Speaker 2: insight and knowledge for the last half an hour. I

551
00:31:45,400 --> 00:31:50,080
Speaker 2: hope you've enjoyed it.

552
00:31:48,320 --> 00:31:52,040
Speaker 1: Very much, has been interesting and enjoying the journey's don't

553
00:31:52,080 --> 00:31:53,960
Speaker 1: beg and reflecting on what we've done the last couple

554
00:31:54,000 --> 00:31:56,920
Speaker 1: of years, it's actually we've actually had a really good time.

555
00:31:56,800 --> 00:31:59,400
Speaker 2: A long way awesome. And where can people keep up

556
00:31:59,400 --> 00:32:02,840
Speaker 2: with your you online? Where can they find and follow

557
00:32:02,880 --> 00:32:03,440
Speaker 2: your journey?

558
00:32:04,240 --> 00:32:07,120
Speaker 1: So we're on Instagram, Facebook, two Girls and a Grill,

559
00:32:07,200 --> 00:32:12,680
Speaker 1: New Zealand on both platforms. Jump on there and follow

560
00:32:12,720 --> 00:32:13,200
Speaker 1: our journey.

561
00:32:13,600 --> 00:32:17,040
Speaker 2: Great, so get on there, guys, follow it along and

562
00:32:17,120 --> 00:32:20,120
Speaker 2: watch the SCA and the ENZBA from there. So Shari,

563
00:32:20,160 --> 00:32:22,120
Speaker 2: thank you very much for joining us on Competition Time.

564
00:32:22,760 --> 00:32:24,040
Speaker 1: Thank you Alex, thanks for having me.

565
00:32:24,320 --> 00:32:26,920
Speaker 2: And that is it for another episode of Competition Time

566
00:32:26,960 --> 00:32:30,320
Speaker 2: from Barbecue Base. Guys, thank you for stopping by. Okay,

567
00:32:30,360 --> 00:32:32,880
Speaker 2: you know the drill. Make sure you hit that subscribe

568
00:32:32,880 --> 00:32:35,360
Speaker 2: button to never miss an episode and make sure you're

569
00:32:35,400 --> 00:32:38,280
Speaker 2: following on our socials. It's barbecue based end Z on

570
00:32:38,360 --> 00:32:41,840
Speaker 2: Facebook and just Barbecue Base on Insta. If you want

571
00:32:41,840 --> 00:32:44,640
Speaker 2: to keep up with Noel, he's Meet Mafia Collective on

572
00:32:44,720 --> 00:32:47,640
Speaker 2: every social platform known to man, and you can get

573
00:32:47,680 --> 00:32:52,080
Speaker 2: behind those beefy meat curtains at Meetmafia Collective dot com,

574
00:32:52,120 --> 00:32:55,360
Speaker 2: delving into the murky depths of his brain by paying

575
00:32:55,400 --> 00:32:58,400
Speaker 2: a small monthly sum and to keep up with me

576
00:32:58,520 --> 00:33:02,520
Speaker 2: on social media. It's names Barbecue on Facebook and Insta.

577
00:33:02,720 --> 00:33:05,080
Speaker 2: So come on back next time when we'll have more

578
00:33:05,120 --> 00:33:09,120
Speaker 2: great barbecue chat, tips, tricks and guests on competition time