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Speaker 1: Hi. This is Sabrina and this is Orlando from Gulf

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Speaker 1: Coast Smoke and you're listening to Barbecue Base.

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Speaker 2: HELLI welcome back to Barbecue Bass, the podcast for those

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

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Speaker 2: I'm Malex Lawson, captain of the Illustrious Beginning's Barbecue Team

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Speaker 2: and your esteemed host, and as ever, I'm joined by

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Speaker 2: my trustee co host. Now, Facebook has just released a

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Speaker 2: new feature allowing you to highlight comments for followers. Well,

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Speaker 2: my co host is an expert and all things social

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Speaker 2: and a firm fan of all of these features because

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Speaker 2: he's the King of app followers, the Prince of ass everyone,

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Speaker 2: and the Prince Sipessa of at highlights. Yes, it's barbecue

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Speaker 2: Jesus himself. Noel hassepla darkis Noel? How is it going?

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Speaker 1: I'm very well? Thank you?

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Speaker 2: Alex?

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Speaker 1: How are you good?

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Speaker 2: Mate? Did you just highlight that comment for all your

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Speaker 2: followers to I don't have a look.

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Speaker 3: At I mean I had to highlight your post earlier.

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Speaker 3: Fucking hell. It was crying out for it the inside

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Speaker 3: voice one today, Alex. But yeah, I think I use

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Speaker 3: it pretty appropriately actually. But there's some that smash it

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Speaker 3: like I've actually messaged pages and gone you need to

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Speaker 3: stop doing the followers a thing isn't it is?

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Speaker 1: It is?

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Speaker 3: It is a thing not on every pache again us

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Speaker 3: with this question.

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Speaker 2: Now, this, this episode of Barbecue Bass is brought to

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Speaker 2: you by the awesome New Zealanders at Jack Daniels Radio,

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Speaker 2: Hodaki Rum and c iHeartRadio, Hunting and Fishing, Hut Valley

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

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

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Speaker 2: everybody who supports us. And today we're catching up with

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Speaker 2: somebody who was a part of the New Zealand barbecue scene,

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Speaker 2: was fairly well known, and then he went away for

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Speaker 2: a while and now he's back. He's taken over Barbecue

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Speaker 2: Pro Altrah mister Adam plus X Low and Slow Barbecue

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Speaker 2: Supplies is going to be joining us a little bit later.

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Speaker 2: We're going to have a chat about what he's been

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Speaker 2: up to. What he's doing now, how is helping all

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Speaker 2: of you guys improve your backyard barbecue skills. But before

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Speaker 2: we get to all of that, no, what has been

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Speaker 2: hitting your grills?

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Speaker 1: Yeah?

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Speaker 2: Interesting?

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Speaker 3: And so last time we caught up obviously with Matt

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Speaker 3: and Tracy, they did bring some homegrown across and I

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Speaker 3: know you've had a little tinkle with that, but I

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Speaker 3: did some lambshanks. I was actually in Costco like Impulse,

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Speaker 3: bought four very very big rare shanks heind shanks and

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Speaker 3: had a crack with those, which were awesome. I've done

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Speaker 3: a Perry Perry chicken from scratch, which again I make

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Speaker 3: my own marinade, which is just my other use for

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Speaker 3: the fireboys toasting peppers, basically burning the shit out of

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Speaker 3: them and then taking.

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Speaker 2: The skin off.

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Speaker 3: And yeah, so I make up a whole Perry Perry marinade,

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Speaker 3: tons of lime, juice, all of that sort of stuff,

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Speaker 3: and then I cooked that over the Munbro fire pit

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Speaker 3: with the old flipping grate, which was amazing, really really

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Speaker 3: good meal. Family enjoyed that. Did two chickens which are

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Speaker 3: on special at Countdown, so that was young. What else

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Speaker 3: have I done. I've done a couple of pork butts,

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Speaker 3: and I've done buko as well, which was awesome. So

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Speaker 3: again using the smoke and then doing the Brais phase

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Speaker 3: and then making a nice grim lata, you know, nice

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Speaker 3: sort of lemon zes s Grimolata on it and that

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Speaker 3: was awesome. So mate, I've actually been putting the the

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Speaker 3: Traeger through its paces, So the whole review post is

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Speaker 3: going to be coming out very shortly, but I've had

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Speaker 3: a lot of fun using that pit. But yeah, the

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Speaker 3: Homegrown was an absolute banger. That was definitely one of

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Speaker 3: the favorites that has come.

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Speaker 2: Off the pit so far.

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Speaker 3: Beautiful rub actually perfect for lamb and I think it

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Speaker 3: will go on pretty much everything. So looking forward to

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Speaker 3: tinkering with other proteins as well. How about yourself, nice, Well,

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Speaker 3: like you said, I was also playing around the homegrown

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Speaker 3: and did a rotia sree lamb Leg. Went to see

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Speaker 3: my mates at Rich and Jeff at Mapari and got

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Speaker 3: them to roll me up de boned and rolled lamb

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Speaker 3: leg and pops up with some homegrown and stuck it

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Speaker 3: on the old spinny thing and that was great, little

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Speaker 3: medium rare lamb leg. So yeah, very much enjoyed that

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Speaker 3: as well. So that's kind of what I've been up to. Yeah, awesome.

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Speaker 3: So yeah, I just incidentally, I went into get a

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Speaker 3: Parri tonight and they have some amazing looking pigs, free

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Speaker 3: range pigs in there at the moment, and I actually said,

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Speaker 3: you're gonna have to cut the belly off that one

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Speaker 3: for me, mate, So off they went, and I brought

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Speaker 3: home to very very big slabs of port belly. So yeah,

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Speaker 3: if you need some pork loin or belly or anything

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Speaker 3: like that, there's some very very nice pigs hanging in

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Speaker 3: that chill or at the moment.

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Speaker 2: Right right. Might I have to pop over there at

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Speaker 2: some point and have a look. Now, But before I do,

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Speaker 2: and before we get to our news, let's put some

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Speaker 2: of those sponsors messages in your ears, all right. Well,

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Speaker 2: a couple of competitions to get to that just happened.

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Speaker 2: One was in Australia called Smoke in Broke, which is

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Speaker 2: way out in the outback, like it sounds like a

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Speaker 2: really crazy competition. But we did have some key WE

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Speaker 2: representation over there in the form of mister Troy Bilbra

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Speaker 2: from Rendered and obviously Beers restaurant in Christchurch. And he

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Speaker 2: did all right, you know, picked up a fifth in chicken,

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Speaker 2: second in ribs, fifth in pork, first in lamb, kind

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Speaker 2: of nowhere in brisket for a fifth overall. So world on, Troy,

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Speaker 2: it's great that you're still representing us all of us

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Speaker 2: out there in the big wide world, and you know,

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Speaker 2: socking it to a fews, especially in Lamb. That's good,

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Speaker 2: isn't it? Like we love that, Yeah, we love that.

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Speaker 3: So it was a great It was a great Lamb score.

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Speaker 3: But it's just unfortunate, I think towards GC, you know,

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Speaker 3: and it could have been so different. But it'd be

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Speaker 3: interesting to have a chat with him and see what

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Speaker 3: happened with the brisket. But my god, fifth overall with

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Speaker 3: no score on a brisket is pretty awesome.

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Speaker 2: Pretty good.

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Speaker 3: That's banging cook.

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Speaker 2: Pretty good, Troy. And then the other one was down

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Speaker 2: in Taranaki in New Plymouth. Friend Craig Leithley who runs

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Speaker 2: King of the Mountain, he ran an amateur competition called

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Speaker 2: The Corner where they had nine brand new teams, teams

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Speaker 2: that never competed in their lives doing their things, which

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Speaker 2: is awesome for that kind of region. Had one from Hamilton,

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Speaker 2: one from Hawkes Bay, I think, and the rest were locals.

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Speaker 2: Two categories chicken and ribs first place, Chicken Quack Quack

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Speaker 2: barbecue second place, Huff and Puff Barbecue third place, the

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Speaker 2: Blackened Pearl, like that's a great name. Ribs first place,

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Speaker 2: again Quack Quack Barbecue. Second place Huff and Puff Barbecue.

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Speaker 2: So those guys really had good days. Third place Bikes

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Speaker 2: Bourbon and Barbecue RGC, Huff and Puff Barbecue GC quack

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Speaker 2: Quack Barbecue. So well done to all those guys. Now,

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Speaker 2: for anyone who doesn't know who quack Quack Barbecue is,

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Speaker 2: that is a young man of fourteen by the name

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Speaker 2: of Little McDonald so a and I know we all

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Speaker 2: know his dad very well. TV's Jared McDonald from Cooks

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Speaker 2: on Fire. But Little did that competition all on his own.

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Speaker 2: He wasn't you know. He didn't get any big help

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Speaker 2: from dad on the day or anything like that. He

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Speaker 2: did it all himself. He fully deserves that. That result.

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Speaker 2: Got to take you off to little McDonald there, fourteen

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Speaker 2: years old and he's cleaned up his first competition with

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Speaker 2: two first ener GC. So well done to you, young man.

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Speaker 2: And there's a few of us hoping you don't come

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Speaker 2: into the main en zbahead anytime soon. I think I

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Speaker 2: think Dad keep him in school, needs to be doing that.

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Speaker 2: Don't let him get distracted with a barbeque. I think

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Speaker 2: we've all got enough on our plates without without Junior

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Speaker 2: McDonald coming along and cleaning us all up all the

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Speaker 2: time as well. But well done to you, young man.

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Speaker 2: That's excellent work. Now there's one competition. If you're listening

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Speaker 2: to this early on the Friday when it gets released.

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Speaker 2: Mind if I smoke is two days away from you

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Speaker 2: in christ Church, sixteenth of June. It's Sunday Double Steak,

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Speaker 2: Double Ancillary and kids Steak. I believe they have thirty

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Speaker 2: five entries, which is banging, massive, huge.

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Speaker 3: It's well done to the South Island for that. So good,

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Speaker 3: awesome turnout.

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Speaker 2: So good, so excellent work there by Alan Wenmerth and

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Speaker 2: the guys there about getting that. I believe we've got

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Speaker 2: AUSSI coming over. There's some North Islanders going down and

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Speaker 2: a ton of South Islanders, so that's awesome to see

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Speaker 2: SCA pop along if you are in that area of

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Speaker 2: town on Sunday and have a look. And finally I

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Speaker 2: saw this. Set your alarms, select your calendars, your clocks,

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Speaker 2: whatever you set July fourth. Obviously we're probably July fifth

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Speaker 2: over here because that's probably an American release date. Netflix

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Speaker 2: Season three Barbecue Showdown. It's one of my favorite shows

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Speaker 2: on Netflix. We had James Grubbs who was from season

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Speaker 2: one on the show a little while about. You can

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Speaker 2: grub aque, you can go back and have a listen

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Speaker 2: to that. But new season coming, season three, so I'm

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Speaker 2: looking forward to that. It's a great show.

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Speaker 3: It is a brilliant show. And if you remember, do

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Speaker 3: you remember Rashid Phillips, Yeah.

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Speaker 2: The big black dude.

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Speaker 3: He's still my favorite of all of them. He was

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Speaker 3: awesome and I'm really looking forward.

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Speaker 1: To this series.

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Speaker 3: It's very addictive.

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Speaker 2: Yes, he's going to be good. Maybe he was in

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Speaker 2: season when he's runner up in season one, wasn't he?

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Speaker 2: That's right, Tina in season one, So I'm looking forward

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Speaker 2: to that. Now, tell you what else I'm looking forward to.

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Speaker 2: I always look forward to this because I want to

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Speaker 2: know what is This show's just the tip, mate.

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Speaker 3: I always love giving you the tip. This time, I'm

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Speaker 3: going to give you the whole sausage hold back. We're

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Speaker 3: talking about the humble snag today. I'm going to give

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Speaker 3: you my secrets to doing a proper snag on the barbecue.

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Speaker 3: Often overcooked, very often undercooked, and there is actually a

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Speaker 3: way to get it very right. So my first question

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Speaker 3: to you, Alex is, do you know what the dune.

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Speaker 3: Temperature of the sausage is.

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Speaker 2: I don't know what the official temperature is. I always

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Speaker 2: aim for about one sixty is no, no, sorry, sausage

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Speaker 2: one seventy. If it's over one seventy, I myfucker, that'll

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Speaker 2: be fine.

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Speaker 3: So one sixty five as you've done, so you're there

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Speaker 3: or there batch, which is awesome, right, So anything minced

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Speaker 3: is one sixty five. Basically that's where you want to be.

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Speaker 3: If you're using a smoker, it's actually really easy, you know.

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Speaker 3: So you put the snag into the smoker and generally

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Speaker 3: I smoke them at about two seventy five. So you

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Speaker 3: don't want to super fast smoke, but you don't want

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Speaker 3: a super slow smoke either, So about two seventy five

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Speaker 3: is perfect. They go in and there's no flipping with

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Speaker 3: this method until a bit later on. So I actually

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Speaker 3: smoke them, and I actually put a probe in. So

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Speaker 3: I put one of my fireboard probes into one of them,

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Speaker 3: and usually the biggest one right into the center of

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Speaker 3: the sausage and then kind of right to the middle

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Speaker 3: of the sausage, and I put those through to about

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Speaker 3: one fifty five, so smoke, you know, they'll go a

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Speaker 3: really nice sort of chestnut brown color during that smoke phase,

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Speaker 3: and they usually take probably thirty to forty minutes. Once

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Speaker 3: I've done that, I take them off and rest them.

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Speaker 3: It's a bit like a reverse seer, and then I

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Speaker 3: actually chuck them over direct coal very quickly. And what

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Speaker 3: that does is it softens the skin. So you know

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Speaker 3: how when you smoke a sausage and it gets a

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Speaker 3: little bit chewy, the skin it goes a little bit rubbery.

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Speaker 3: So to actually get rid of that, you just need

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Speaker 3: to hit it over direct heat and just give it

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Speaker 3: a little bit of charce. You don't want to do

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Speaker 3: too much, but you just want to get it over

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Speaker 3: direct heat and loosen that skin up. And basically, if

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Speaker 3: you put it off at one fifty five, rest it

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Speaker 3: for about five minutes, and then see it. You basically

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Speaker 3: hit that banging one sixty five and you get a

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Speaker 3: super super juicy sausage and all that fat stays inside

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Speaker 3: the sausage. So this should be the game changer for

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Speaker 3: your snag game.

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Speaker 2: Give that one a go.

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Speaker 3: Smoke first, quick, rest, direct seer. Beautiful sausages on the barbecue.

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Speaker 2: So simple, but so easy to mess up, and so

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Speaker 2: many people do right.

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Speaker 3: So yeah, yeah, mate, if you try and do them

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Speaker 3: direct you know, they're always very well done on the

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Speaker 3: outside and probably a little bit raw on the inside.

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Speaker 3: I think we've all been there learning, you know. So

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Speaker 3: that's the way, the fullproof way to get a perfectly

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Speaker 3: cooked sausage.

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Speaker 2: And obviously just the tip is always brought to you

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Speaker 2: by Rumbo from rum and Cue. So all you need

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Speaker 2: to go with those barbecue snags is a bottle of Rumbo,

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Speaker 2: couple of glasses, some chunks of ice, and a good

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Speaker 2: mate to while away while they get themselves up to

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Speaker 2: that nice one sixty five temperature. Rummanque is available directly

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Speaker 2: from the Rumanque website rumanqueu dot com and selected retailers

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Speaker 2: eighteen or over. Please drink responsibly. Now, talking of responsibly,

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Speaker 2: let's irresponsibly drape the porky sword of goodness on somebody

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Speaker 2: else's shoulder this week. It is this week's cook of

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Speaker 2: the week.

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Speaker 3: You're very kind, mate. So yeah, that amateur comp was

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Speaker 3: pretty awesome, I have to say. And scrolling through the

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Speaker 3: Barbecue Alliance page, there was one cook that definitely caught

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Speaker 3: my eye. I think we'll all agree that cooking a

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Speaker 3: home cooked rib is very different to cooking a competition rib, right,

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Speaker 3: the trim's different. You know, you've got to grind your rubs,

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Speaker 3: You've got to get it looking like red glass.

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Speaker 2: So i'll read you the post.

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Speaker 3: So, first attempt at comp cooking and thanks very much

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Speaker 3: to Craig Luthy and Smoking Comrades putting on this comp

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Speaker 3: for us to dip our toes in had an absolute blast.

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Speaker 3: So they placed third in chicken thanks to Richards Anderson's

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Speaker 3: chicken skills, and placed third overall cooked on a Trager grill,

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Speaker 3: Ironwood Excel and Pro seven eighty with Trager cherry pellets.

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Speaker 3: Looking forward to the next one. So mate, definitely one

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Speaker 3: of the most banging set of ribs I've seen for

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Speaker 3: someone that's done it for the first time. I mean,

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Speaker 3: Graham's a capable cook, you know, he does demo cooks

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Speaker 3: and stuff for Trager. But yeah, they're probably the best

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Speaker 3: first time out in comp ribs I've ever seen. So Graham, mate,

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Speaker 3: well done. I know you worked hard on the practice

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Speaker 3: on the run into that, so obviously that paid off

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Speaker 3: and they look amazing And yeah, I hope to see

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Speaker 3: you at future comps soon. But well done on Cook of.

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Speaker 2: The Week, Graham alled ie you are Cook of the Week.

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Speaker 2: A run and Cue prize pack will be on its

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Speaker 2: way to you very soon.

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Speaker 1: Well done.

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Speaker 2: Now, I think it's about time we catch up with

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Speaker 2: a man who's back in our scene now and in

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Speaker 2: a very good way. Let's go speak to mister Adam

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Speaker 2: Plues from Barbecue Pro Alta Roa. All right, here we are.

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Speaker 2: We've come back with somebody who used to be known

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Speaker 2: to us, went away for a little bit and has

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Speaker 2: now come back again. Used to be the man behind

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Speaker 2: low and Slow barbecue supplies out in the enigmatically named

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Speaker 2: Wookie Lane in QMU, where if you've been out there

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Speaker 2: you'd know him. But a big barbecue base. Welcome for

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Speaker 2: Adam Plues. Welcome to the show, Adam.

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Speaker 1: Thanks mate, glad to be here.

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Speaker 2: It's good to see you back and you are back,

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Speaker 2: so maybe that's probably the best the best place to

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Speaker 2: start really sort of tell us how you're back and

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Speaker 2: why are you back?

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Speaker 1: Yeah, good questions. So just before Christmas I got a

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Speaker 1: call from Derek Paul, who will be a name familiar

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Speaker 1: to many who run Smoke on the Coast and being

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Speaker 1: part of the scene for a long time. And also

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Speaker 1: kind of sales manager at Key Service Limited who have

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Speaker 1: the New Zealand agency or had the New Zealand agency

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Speaker 1: for pit Barrel Fireboard started their own brand Pure Q

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Speaker 1: Napoleon pro Q like all you know, fingers and a

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Speaker 1: lot of pies, and they were looking to kind of

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Speaker 1: take the business in a different direction and barbecue wasn't

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Speaker 1: a priority for them, and so he had reached out

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Speaker 1: to Love and Slow Barbecue Supplies originally just to see

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Speaker 1: if they were interested, and it just wasn't the right

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Speaker 1: timing for them, and so he yeah, he gave me

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Speaker 1: a call and just said, hey, there's an opportunity here,

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Speaker 1: let me know if you're interested. Of Course, I had

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Speaker 1: a restraint of trade, having you know, sold the old business,

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Speaker 1: so I had to chat with them, and you know,

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Speaker 1: fast forward a few months. Yeah, first of April, so

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Speaker 1: started the financial year, was up and running with that,

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Speaker 1: and I guess a few things, you know, like I

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Speaker 1: sold my other businesses in September twenty twenty two and

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Speaker 1: had a real good time off, but it also tuned

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Speaker 1: through a bunch of money, so needed to need it

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Speaker 1: to start filling up the tin again. Didn't want to

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Speaker 1: work for anyone else. I know barbecue, I know, Yeah,

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Speaker 1: I know how to run a business. I was just

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Speaker 1: a really good fit and you know, the dollars and

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Speaker 1: cents and just all the terms and conditions kind of

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Speaker 1: you know, or well, obviously not a great time of

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Speaker 1: year to be taking over, you know, a relatively seasonal busines.

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Speaker 1: This the hardcore ones of us, you know, cook all

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Speaker 1: year round, but the general public doesn't. So I've got

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Speaker 1: a few months to yeah, get the business figured out,

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Speaker 1: and establish some new customers and reach up to all

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Speaker 1: the existing ones and just get everything the foundation laid

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Speaker 1: yere before we hit the summer season and really get cracking.

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Speaker 2: Yeah, and there are probably a few little changes coming,

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Speaker 2: right because I know there's a few lines that you

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Speaker 2: know were coming with Barbecue pro that you sort of

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Speaker 2: unable to continue, Like, what are the changes that are

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Speaker 2: going to be seen in the business.

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Speaker 1: Yeah, So, without without giving too much away, that's kind

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Speaker 1: of commercially sensitive. Pro Q was a brand that Matt

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Speaker 1: Saunders at Barbecue Supplies. I don't know if you guys

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Speaker 1: have had in one. He started bringing that in a

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Speaker 1: number of years ago. Really great range of bullet smokers

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Speaker 1: and lots of accessories. He passed it on to Derek

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Speaker 1: and the team at Key Service, and then that product

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Speaker 1: was duplicated very closely and is being sold at a

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Speaker 1: price point that that's just not able to be competed with.

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Speaker 1: And so that, I mean, that was a couple of

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Speaker 1: years ago, and so so Derek and those guys had

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Speaker 1: been slowly selling down the brand. So I've got everything

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Speaker 1: that's left over and will continue to do that and

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Speaker 1: doing that very cheaply. You know, there's a lot of great,

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Speaker 1: great deals for everyone who's got pro q smokers and

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Speaker 1: wants replacement parts or spare parts or you know, retisseries

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Speaker 1: all the stuff that goes along with it. Napoleon is

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Speaker 1: another one who just do real fantastic quality gear. I actually,

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Speaker 1: you know, first was made aware of them on an

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Speaker 1: American barbecue channel All Things Barbecue that I that I follow.

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Speaker 1: But again they did a big order and then the

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Speaker 1: distributor ship for Australia New Zealand was given to another

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Speaker 1: company almost straight away, which they are kind of made

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Speaker 1: again trying to put any effort to that brand long

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Speaker 1: term obviously doesn't make sense. So yeah, another range that's

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Speaker 1: just really high quality gear that is being sold off

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Speaker 1: at a price that will just never be seen again here,

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Speaker 1: so and people are taking advantage of that, you know,

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Speaker 1: even in winter. So those are really the main, Yeah,

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Speaker 1: the main two brands that we won't continue with. So

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Speaker 1: I'm on the lookout for new stuff obviously, but also,

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Speaker 1: you know, the pure Q brand being being our own brand,

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Speaker 1: we kind of have an endless scope of being able

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Speaker 1: to grow the product range and there's probably about ten

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Speaker 1: new products that will launch in the next couple of

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Speaker 1: months and fitting with the current kind of price point

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Speaker 1: and quality and where it sits in the market. So

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Speaker 1: that's probably the most exciting part, to be honest, because

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Speaker 1: I really enjoy being able to source product and do

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Speaker 1: branding and packaging and create something from start to finish.

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Speaker 1: So yeah, we'll put a few money effort into that one.

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Speaker 2: So is that going to be Are you thinking of

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Speaker 2: taking pure q into the pits kind of area or

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Speaker 2: is that more in the accessories.

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Speaker 1: Yeah, that's a good case. I think probably just the accessories.

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Speaker 1: The pit market is so full, and yeah, I mean

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Speaker 1: I just don't see a slice of the pie that's

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Speaker 1: there really for something, and that price point is so

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Speaker 1: many great options already, not to decide. I'd never say never,

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Speaker 1: but I think, yeah, I think there's a lot of

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Speaker 1: other stuff that we can do do better then what's

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Speaker 1: out there at the moment, or as well as or whatever.

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Speaker 1: There's this competition on the market, so yeah, I think

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Speaker 1: we'll focus on that first.

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Speaker 2: And yeah, as you say, right, so you've still got

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Speaker 2: pit barrel, which is yeah, that was the first pit

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Speaker 2: I ever got was a pit barrel. Yeah, I don't

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Speaker 2: think they got it. I don't know where that I

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Speaker 2: was given to. It was a birthday present and it

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Speaker 2: was a birthday present. So yeah, I still I love

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Speaker 2: pit barrels. I've got two of them sitting out the

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Speaker 2: back right now, and we've used them in competitions at home,

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Speaker 2: and they're just such an easy pet. They're brilliant first pet.

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Speaker 2: And I've obviously got a few pro cues as well.

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Speaker 2: But you still got the pit barrels, uh, and you

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Speaker 2: have got she's selling off the sort of the old

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Speaker 2: pro Q and Napoleon stock, So you're going to focus

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Speaker 2: on pit Barrel's pets and pure queues accessories. And you've

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Speaker 2: got fireboard, which I love as well.

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Speaker 1: Yeah right, so yeah, absolutely, so I think that's a

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Speaker 1: pretty good, pretty good product set, and I want to

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Speaker 1: I just want to focus on representing those really well

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Speaker 1: before I start getting carried away looking online for for

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Speaker 1: all the other cool things that maybe you know that

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Speaker 1: maybe I could bring in. I mean, pit barrel was

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Speaker 1: the first grill that I will fear smokers that I

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Speaker 1: ever sold. During COVID lockdown, we had a central status.

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Speaker 1: Everyone was just scrambling to to buy smokers and Chris

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Speaker 1: Tainkered was the was the agent back then.

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Speaker 2: That's exactly who it was brought from. Reminded me completely

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Speaker 2: because I went to his house one time to pick

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Speaker 2: up an extra grade.

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Speaker 1: Missions will my ute and the trailer on the back

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Speaker 1: had them strapped to the roof box just as many

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Speaker 1: as I could get bringing back to the warehouse selling

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Speaker 1: like hotcakes. So yeah, I mean they are a great

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Speaker 1: they are great pets, oversatile, so yeah. Yeah.

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Speaker 2: And at the moment, because you know, for those of them,

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Speaker 2: the people out there who remember you and the stuff

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Speaker 2: that you set up for low and slow, see you

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Speaker 2: had a lot of rubs and sauces on that one

433
00:23:26,560 --> 00:23:28,840
Speaker 2: and no rubs and sauces here. Is that a yet

434
00:23:28,960 --> 00:23:31,560
Speaker 2: or is that a conscious decision that you're staying away

435
00:23:31,600 --> 00:23:33,200
Speaker 2: from Yeah, it's a good question.

436
00:23:33,560 --> 00:23:38,920
Speaker 1: It's a good question. I kind of feel like there's

437
00:23:39,040 --> 00:23:41,280
Speaker 1: there's an infinite number of them, right, Like, I mean,

438
00:23:41,320 --> 00:23:44,280
Speaker 1: you'd never have them all. I feel like the ones

439
00:23:44,440 --> 00:23:48,120
Speaker 1: that sold the best were either New Zealand brands because

440
00:23:48,119 --> 00:23:51,360
Speaker 1: people want to support local and genuinely they're great products,

441
00:23:52,000 --> 00:23:56,320
Speaker 1: and all of the big kind of YouTube star channel

442
00:23:56,440 --> 00:23:59,080
Speaker 1: stuff in the state. So, you know, like killer Hogs

443
00:23:59,720 --> 00:24:01,320
Speaker 1: what I was the first person to bring and I

444
00:24:01,440 --> 00:24:04,600
Speaker 1: just messaged them to buy some stuff for myself and

445
00:24:04,840 --> 00:24:08,120
Speaker 1: brought it in. They weren't shipping internationally, so I brought

446
00:24:08,160 --> 00:24:10,080
Speaker 1: it in with some car parks, which is my other business.

447
00:24:10,440 --> 00:24:12,920
Speaker 1: But a little chaft post on the you know, on

448
00:24:13,040 --> 00:24:14,920
Speaker 1: the Facebook group and it arrived and all of a

449
00:24:14,920 --> 00:24:16,720
Speaker 1: sudden people are like, oh my goodness, how'd you get that?

450
00:24:16,840 --> 00:24:18,960
Speaker 1: You know, can you get some next time? You order

451
00:24:19,000 --> 00:24:20,439
Speaker 1: some in for me type of thing. I'm like, oh,

452
00:24:20,480 --> 00:24:22,800
Speaker 1: hang on a minute, it's like emailed. Then I'm like, hey,

453
00:24:22,840 --> 00:24:24,600
Speaker 1: can I set up an account and buy a bunch

454
00:24:24,680 --> 00:24:26,800
Speaker 1: and you know, like just kind of snowboard from there. So,

455
00:24:27,520 --> 00:24:29,159
Speaker 1: you know, like some of them and Cosmic Q and

456
00:24:29,240 --> 00:24:32,600
Speaker 1: Heath Riles and all these brands. I kind of feel

457
00:24:32,640 --> 00:24:35,760
Speaker 1: like all of the really big, easy to sell, good

458
00:24:35,840 --> 00:24:40,600
Speaker 1: quality stuff's already already snapped up, and just the time

459
00:24:40,680 --> 00:24:44,000
Speaker 1: and effort required to try and market and sell an

460
00:24:44,200 --> 00:24:46,600
Speaker 1: unknown quantity regardless of how good it is. You know,

461
00:24:46,640 --> 00:24:50,440
Speaker 1: it's just a lot of work managing expiry dates, as

462
00:24:50,520 --> 00:24:53,320
Speaker 1: the labeling correct all of my stocks at a third

463
00:24:53,359 --> 00:24:56,400
Speaker 1: page logistic warehouse. So I'm paying you know, you pay

464
00:24:56,440 --> 00:24:58,760
Speaker 1: storage per palette space, so you can't quite take the

465
00:24:58,800 --> 00:25:01,200
Speaker 1: gambles that I used to be, right, and this order

466
00:25:01,280 --> 00:25:03,919
Speaker 1: palete loads of stuff, and if itselves not a big deal,

467
00:25:03,960 --> 00:25:05,639
Speaker 1: I've already got my own warehouse anyway, you know. So

468
00:25:05,680 --> 00:25:08,920
Speaker 1: it's kind of a different a different business model, and

469
00:25:09,080 --> 00:25:11,520
Speaker 1: I want to be you know, I want to honor

470
00:25:11,600 --> 00:25:14,680
Speaker 1: the low and slow guys who who did me a

471
00:25:14,760 --> 00:25:17,440
Speaker 1: good deed and leading me out of my restraint of trade.

472
00:25:17,520 --> 00:25:20,440
Speaker 1: You know, some good conditions there. But rugs and sources

473
00:25:20,520 --> 00:25:24,240
Speaker 1: is kind of the foundation of what that business started

474
00:25:24,280 --> 00:25:25,960
Speaker 1: out is and we kind of when it continues to be.

475
00:25:26,080 --> 00:25:29,400
Speaker 1: So I don't really want to play competition or get

476
00:25:29,440 --> 00:25:31,320
Speaker 1: in the way of them either. Yeah.

477
00:25:31,760 --> 00:25:34,359
Speaker 2: So I mean, yeah, you talked about stuff like that,

478
00:25:34,480 --> 00:25:38,080
Speaker 2: you like to do in terms of the product development, marketing,

479
00:25:38,160 --> 00:25:41,320
Speaker 2: et cetera. And marketing is my game as well, so

480
00:25:41,400 --> 00:25:45,520
Speaker 2: I always enjoy talking to somebody who understands the marketing world. So,

481
00:25:45,680 --> 00:25:47,919
Speaker 2: you know, a very sort of marketing is question here,

482
00:25:48,119 --> 00:25:51,800
Speaker 2: like who's the audience that you're going after at the moment?

483
00:25:51,920 --> 00:25:54,320
Speaker 2: Is there a different are you? You know, you're obviously

484
00:25:54,400 --> 00:25:56,640
Speaker 2: pitching yourself a little bit different from when the low

485
00:25:56,680 --> 00:26:00,920
Speaker 2: and slow business was there without the the sources. It's

486
00:26:01,000 --> 00:26:03,200
Speaker 2: just sure, are you are you aiming at at a

487
00:26:03,280 --> 00:26:06,320
Speaker 2: slightly different audiences time? Are you kind of looking for

488
00:26:06,359 --> 00:26:06,800
Speaker 2: a difference.

489
00:26:06,880 --> 00:26:09,639
Speaker 1: It's a good question. I mean, primarily the business is

490
00:26:09,800 --> 00:26:14,120
Speaker 1: b to be so, you know, my audience per se

491
00:26:14,280 --> 00:26:18,760
Speaker 1: is as my retailers. In a sense, I think there's

492
00:26:18,760 --> 00:26:22,720
Speaker 1: probably a couple of different audiences though stuff like fireboard.

493
00:26:22,800 --> 00:26:27,360
Speaker 1: Someone just getting into barbecues unlikely to invest unless they've got,

494
00:26:27,600 --> 00:26:30,359
Speaker 1: you know, a big checkbook. I'm unlikely to invest in

495
00:26:30,520 --> 00:26:33,159
Speaker 1: that kind of money or really need too early on,

496
00:26:33,320 --> 00:26:36,880
Speaker 1: you know, just learning and getting into it. And again

497
00:26:36,920 --> 00:26:39,720
Speaker 1: Pitt Barre is a great starter smoker, and so that

498
00:26:41,000 --> 00:26:42,800
Speaker 1: that's the other end of the spectrum. But then also

499
00:26:42,880 --> 00:26:45,440
Speaker 1: great for anyone, so that kind of fills the big gap.

500
00:26:46,000 --> 00:26:50,280
Speaker 1: And then pro Q again as kind of you know,

501
00:26:50,520 --> 00:26:54,440
Speaker 1: everyone cooking barbecue really needs an instant read and probably

502
00:26:54,440 --> 00:26:58,640
Speaker 1: should have some heatproof gloves. But then there's some skewers

503
00:26:58,720 --> 00:27:00,760
Speaker 1: and some kind of like more nee market stuff for

504
00:27:00,840 --> 00:27:05,160
Speaker 1: specific types of cooking. So your netflits a pretty wide audience.

505
00:27:05,160 --> 00:27:07,479
Speaker 1: So I think I think for the time being, across

506
00:27:07,560 --> 00:27:12,000
Speaker 1: the three brands specifically, we're covering probably you know, a

507
00:27:12,040 --> 00:27:15,320
Speaker 1: big chunk of the market from beginner to pro obviously

508
00:27:15,400 --> 00:27:21,960
Speaker 1: not with every single brand and every single product, but yeah, yeah,

509
00:27:22,000 --> 00:27:24,440
Speaker 1: I think there's just still a lot of opportunity out there.

510
00:27:24,480 --> 00:27:26,359
Speaker 1: So I don't want to definitely don't wan to pigeonhole

511
00:27:28,359 --> 00:27:30,840
Speaker 1: what I'm selling and rely on one kind of sector

512
00:27:30,920 --> 00:27:33,560
Speaker 1: of the market to be going really well.

513
00:27:33,680 --> 00:27:38,440
Speaker 2: So yeah, what's interesting with you, I think is the

514
00:27:40,600 --> 00:27:45,160
Speaker 2: if you look back before barbecue with you, you're kind

515
00:27:45,200 --> 00:27:47,119
Speaker 2: of a were you a bit of a boy racer?

516
00:27:47,119 --> 00:27:52,639
Speaker 2: Aren't you? Really? Speed science was your business? You know,

517
00:27:52,800 --> 00:27:56,280
Speaker 2: probably I think you're involved, we involved in drifting and

518
00:27:56,320 --> 00:27:57,159
Speaker 2: stuff like that, like.

519
00:27:57,600 --> 00:28:00,320
Speaker 1: More drag racing, But yeah, I spent my time doing

520
00:28:00,359 --> 00:28:05,120
Speaker 1: laps on Queen Street, and yeah, got my first car

521
00:28:05,200 --> 00:28:07,280
Speaker 1: when I was nineteen, saved all my money now I

522
00:28:07,400 --> 00:28:10,399
Speaker 1: was eighteen, actually gone overseas for a year on a

523
00:28:10,440 --> 00:28:13,040
Speaker 1: bit of oe and saved lots of money and bought

524
00:28:13,080 --> 00:28:15,040
Speaker 1: a flash car and all, you know, did all that

525
00:28:15,200 --> 00:28:17,639
Speaker 1: and went knew into the illegal drags. I was at

526
00:28:17,680 --> 00:28:21,040
Speaker 1: Mary mar every week in summer, and yeah, I found

527
00:28:21,080 --> 00:28:23,760
Speaker 1: myself working a little part shop, ended up owning that

528
00:28:23,920 --> 00:28:26,360
Speaker 1: part shop, sold it, made some money when overseas again

529
00:28:26,400 --> 00:28:30,119
Speaker 1: with my wife, and came back and started up speed Science.

530
00:28:30,160 --> 00:28:34,160
Speaker 1: So yeah, the car parts thing, that's just all I knew,

531
00:28:34,200 --> 00:28:36,040
Speaker 1: you know, Like I went to UNI to be a

532
00:28:36,119 --> 00:28:40,320
Speaker 1: marine biologist and decided I wasn't keen on that, and

533
00:28:40,520 --> 00:28:42,600
Speaker 1: was working at this little part shop in Avondale, was

534
00:28:42,640 --> 00:28:47,120
Speaker 1: selling podfielders and Neon lights and you know, into coolers

535
00:28:47,200 --> 00:28:50,600
Speaker 1: and this random stuff. So yeah, just kind of snowboard

536
00:28:50,640 --> 00:28:54,720
Speaker 1: from there. And then Speed Science became this big beast

537
00:28:54,760 --> 00:28:57,320
Speaker 1: of a business that I had never mentioned that would be.

538
00:28:58,200 --> 00:29:01,320
Speaker 1: And obviously COVID, you know, tolerated that. All the hobby

539
00:29:01,400 --> 00:29:06,000
Speaker 1: businesses really thrived. But and so yeah, the barbecue kind

540
00:29:06,040 --> 00:29:08,760
Speaker 1: of just started as a sideline. Really. I bought a

541
00:29:08,800 --> 00:29:12,560
Speaker 1: green Mountain grill'd. You know, I've always been fencing myself

542
00:29:12,640 --> 00:29:15,560
Speaker 1: as a as good on the barbecue, although knowing what

543
00:29:15,640 --> 00:29:18,120
Speaker 1: I know now, really really I was super average, but

544
00:29:18,200 --> 00:29:20,240
Speaker 1: I was just better than I just better than everyone

545
00:29:20,320 --> 00:29:23,240
Speaker 1: else I knew. So it's kind of designated cop. But

546
00:29:24,360 --> 00:29:27,080
Speaker 1: he'd always loved, you know, cooking steaks and macking around

547
00:29:27,160 --> 00:29:30,320
Speaker 1: and bought bought a smoker and looking for palettes is what.

548
00:29:31,120 --> 00:29:33,080
Speaker 1: And this really started low and slow because I was like,

549
00:29:33,120 --> 00:29:34,800
Speaker 1: I'm sure I can bring these in cheap and myself

550
00:29:34,920 --> 00:29:37,400
Speaker 1: and bought a whole palette over and another made who

551
00:29:37,440 --> 00:29:40,080
Speaker 1: had a palette. Smoker's like, I'll buy twenty bags, you know,

552
00:29:40,280 --> 00:29:42,480
Speaker 1: just kind of found buyers for the bags, and it

553
00:29:42,640 --> 00:29:46,760
Speaker 1: just snowboard from there. So hooked up an account with

554
00:29:46,880 --> 00:29:50,680
Speaker 1: tom at World food selling Franks and you know, other

555
00:29:50,840 --> 00:29:53,800
Speaker 1: kind of common common stuff before I had any of

556
00:29:53,880 --> 00:29:56,520
Speaker 1: my own stuff coming. And yeah, just a real fun

557
00:29:56,600 --> 00:29:59,280
Speaker 1: business to start. And at the time it felt like

558
00:29:59,360 --> 00:30:01,239
Speaker 1: I was jumping on Beanwagan a beit because you had

559
00:30:01,240 --> 00:30:03,440
Speaker 1: all these other established businesses. But when I look back

560
00:30:03,560 --> 00:30:06,840
Speaker 1: now that was twenty eighteen, I mean that seems like

561
00:30:07,000 --> 00:30:10,160
Speaker 1: almost before things really took off, you know, it was

562
00:30:10,240 --> 00:30:11,240
Speaker 1: quite a while ago, now.

563
00:30:11,440 --> 00:30:14,160
Speaker 2: Yeah, I mean I think I came. I got my

564
00:30:14,360 --> 00:30:18,360
Speaker 2: pit barrel, the first one. I got it in the

565
00:30:18,760 --> 00:30:24,880
Speaker 2: end of twenty sixteen, okay or twenty or twenty seven

566
00:30:25,040 --> 00:30:27,600
Speaker 2: or somewhere. Yeah, I think twenty sixteen. I got it,

567
00:30:28,720 --> 00:30:33,360
Speaker 2: and it took me some time messing about on it.

568
00:30:33,680 --> 00:30:37,680
Speaker 2: And then during twenty late twenty seventeen or so, I

569
00:30:37,880 --> 00:30:39,800
Speaker 2: discovered the Barbecue Alliance.

570
00:30:40,440 --> 00:30:40,880
Speaker 1: Oh yeah.

571
00:30:41,720 --> 00:30:45,520
Speaker 2: And then in twenty eighteen I found out that they

572
00:30:45,640 --> 00:30:50,160
Speaker 2: had this crazy shit called competition, and I was like,

573
00:30:50,320 --> 00:30:52,240
Speaker 2: by the middle of twenty eighteen, I was talking to

574
00:30:52,320 --> 00:30:54,080
Speaker 2: her mate mine at the time, going we should do this,

575
00:30:54,840 --> 00:30:56,920
Speaker 2: like this looks fun, and we had our first competition

576
00:30:57,120 --> 00:31:01,200
Speaker 2: was QMU twenty nineteen. So okay, And it does feel

577
00:31:01,240 --> 00:31:07,920
Speaker 2: like because I know the competition side started twenty I

578
00:31:08,080 --> 00:31:10,680
Speaker 2: want to say it was twenty seventeen, and then it

579
00:31:10,760 --> 00:31:13,040
Speaker 2: really started ramping up twenty eighteen. And I feel that

580
00:31:13,760 --> 00:31:16,720
Speaker 2: barbecue in New Zealand there was always some guys doing it,

581
00:31:16,840 --> 00:31:19,720
Speaker 2: with some people doing it, you know, for fifteen years,

582
00:31:19,760 --> 00:31:23,520
Speaker 2: twenty years, whatever, but the majority I would say came

583
00:31:23,640 --> 00:31:27,520
Speaker 2: from that kind of twenty fifteen sixteen onwards. It really

584
00:31:27,600 --> 00:31:31,120
Speaker 2: started ramping up in a backyard way, I reckon and

585
00:31:31,200 --> 00:31:34,400
Speaker 2: then obviously Covid blew the roof of it right like

586
00:31:34,520 --> 00:31:37,480
Speaker 2: you did everywhere everywhere in the world, because what are

587
00:31:37,480 --> 00:31:38,880
Speaker 2: you going to do when you're sitting around the house

588
00:31:38,920 --> 00:31:42,080
Speaker 2: for eight hours a day, Well that's going anyway as

589
00:31:42,080 --> 00:31:42,959
Speaker 2: well cook a brisket.

590
00:31:43,200 --> 00:31:45,360
Speaker 1: I still remember going to Gilmour was like the day

591
00:31:45,440 --> 00:31:48,880
Speaker 1: before lockdown. I'm just buying everything I could really to

592
00:31:49,280 --> 00:31:51,440
Speaker 1: hung it down and just smoke briskets all day for

593
00:31:51,920 --> 00:31:54,280
Speaker 1: six weeks. You know. It was crazy.

594
00:31:54,840 --> 00:31:58,160
Speaker 2: Yeah, it's crazy how fast we forget. It's crazy how

595
00:31:58,280 --> 00:32:00,840
Speaker 2: much we get. So that first, let's talk about that

596
00:32:01,040 --> 00:32:04,800
Speaker 2: first purchase, a green mount and grill. Yeah, so straight

597
00:32:04,840 --> 00:32:07,760
Speaker 2: into the Pallett's. He didn't fancy getting your hands dirty

598
00:32:07,800 --> 00:32:11,400
Speaker 2: on the charcoal, just one of the easy flashboy way

599
00:32:11,400 --> 00:32:11,800
Speaker 2: of doing it.

600
00:32:12,160 --> 00:32:14,400
Speaker 1: Yeah. I did a little bit of search. I'm trying

601
00:32:14,440 --> 00:32:17,960
Speaker 1: to think I had at least two two kids by then.

602
00:32:19,080 --> 00:32:21,280
Speaker 1: I've got three, so I've got to keep track. But

603
00:32:21,600 --> 00:32:23,560
Speaker 1: I think I was just realistic about how much time

604
00:32:23,600 --> 00:32:25,600
Speaker 1: I was going to be able to devote to it,

605
00:32:27,120 --> 00:32:30,640
Speaker 1: and I like, I just liked the idea of being

606
00:32:30,680 --> 00:32:35,360
Speaker 1: able to concentrate on the techniques of the protein and

607
00:32:35,480 --> 00:32:39,160
Speaker 1: less about the fire management. And obviously, you know, progressed

608
00:32:39,600 --> 00:32:43,760
Speaker 1: a long way since then, but yeah, to the day,

609
00:32:43,760 --> 00:32:45,720
Speaker 1: it's still the one that I used the most, just

610
00:32:45,840 --> 00:32:50,560
Speaker 1: because I've got three kids and just life's crazy. You know,

611
00:32:50,600 --> 00:32:53,120
Speaker 1: I've got an offset, but you know, a whole data

612
00:32:53,160 --> 00:32:55,920
Speaker 1: set feeding sticks into that. They're hard to come by. So,

613
00:32:56,360 --> 00:32:58,000
Speaker 1: I mean, that's a common story, you know, you hear

614
00:32:58,040 --> 00:33:02,920
Speaker 1: from from a lot of people. But yeah, that first grill, Man,

615
00:33:03,000 --> 00:33:04,720
Speaker 1: what was my first cock? I think I did a

616
00:33:05,720 --> 00:33:08,720
Speaker 1: I'll tell you what. I did a lamb leg for

617
00:33:08,840 --> 00:33:13,760
Speaker 1: some friends on a GASA and I said, it really

618
00:33:13,840 --> 00:33:17,360
Speaker 1: hard and wrapped it in tinfoil with some garlic and

619
00:33:17,400 --> 00:33:19,600
Speaker 1: olive oil and rosemary up on the top shelf and

620
00:33:19,680 --> 00:33:22,720
Speaker 1: head the lid down so kind of you know, kind

621
00:33:22,760 --> 00:33:24,400
Speaker 1: of like how you would do it maybe on some

622
00:33:24,640 --> 00:33:29,000
Speaker 1: of charcoal. And it just came out perfect, Like I

623
00:33:29,120 --> 00:33:31,080
Speaker 1: just fluked. I didn't have it an instant read or

624
00:33:31,160 --> 00:33:33,960
Speaker 1: anything at all, you know, a little bit by feel,

625
00:33:34,200 --> 00:33:36,760
Speaker 1: and I was like, oh, that was really good. But

626
00:33:36,880 --> 00:33:39,480
Speaker 1: I'm like, I know that there's something else out there

627
00:33:39,560 --> 00:33:41,840
Speaker 1: other than trying to do this on a gaser, and

628
00:33:41,960 --> 00:33:44,200
Speaker 1: so then I just I replicated that again on the

629
00:33:44,800 --> 00:33:47,200
Speaker 1: on the palet girl the first, you know, the first

630
00:33:47,280 --> 00:33:51,120
Speaker 1: time I got it. Yeah, and then hocktever since something,

631
00:33:51,160 --> 00:33:53,560
Speaker 1: you can cook anything on those things, just about saying.

632
00:33:54,120 --> 00:33:56,480
Speaker 2: Yeah, and how do you find the palette girls? Yeah?

633
00:33:56,560 --> 00:33:59,600
Speaker 2: I think the common thing that people talk about is

634
00:33:59,640 --> 00:34:04,560
Speaker 2: obviously the sight to get that smoke flavor into the meat.

635
00:34:04,600 --> 00:34:06,640
Speaker 2: How do you find it on yours? Because some people say,

636
00:34:06,640 --> 00:34:08,120
Speaker 2: actually that's completely false.

637
00:34:08,960 --> 00:34:12,560
Speaker 1: Nah, I mean, if people are doing it, I'd love

638
00:34:12,600 --> 00:34:15,120
Speaker 1: to know how, because it's it's night and day difference.

639
00:34:15,200 --> 00:34:17,759
Speaker 1: Cooking on a palette grill, and like I've got a

640
00:34:17,800 --> 00:34:21,080
Speaker 1: smoky mountain if I cook on that or the offset

641
00:34:21,280 --> 00:34:23,960
Speaker 1: or yeah, it's not the same. It's definitely not the

642
00:34:24,040 --> 00:34:27,840
Speaker 1: same thing. The bark formation on the palette grills, Like,

643
00:34:28,239 --> 00:34:32,360
Speaker 1: I think that's pretty decent. Maybe you leave it unwrapped

644
00:34:32,400 --> 00:34:34,200
Speaker 1: just a little bit longer than you would normally, and

645
00:34:34,280 --> 00:34:35,880
Speaker 1: maybe just trying to get a bit more smoke flavor,

646
00:34:35,880 --> 00:34:37,520
Speaker 1: you know, tempted to leave it unwrapped a bit more,

647
00:34:37,560 --> 00:34:40,640
Speaker 1: but yeah, the flavor. I remember the first time I

648
00:34:40,680 --> 00:34:44,759
Speaker 1: cooked on the offset, I did some short ribs, you know,

649
00:34:44,920 --> 00:34:46,759
Speaker 1: learning what I was doing, and then the temperature kind

650
00:34:46,760 --> 00:34:49,000
Speaker 1: of bounced up and down a little bit. But the

651
00:34:49,080 --> 00:34:51,600
Speaker 1: first bite was like, oh, okay, this tasts like a restaurant,

652
00:34:51,600 --> 00:34:53,719
Speaker 1: you know what I mean, Like it was just yeah,

653
00:34:53,800 --> 00:34:56,000
Speaker 1: it was. It was pretty good. I've never mapped around

654
00:34:56,040 --> 00:34:57,960
Speaker 1: with the palette tubes. Man, I sold a lot of them,

655
00:34:59,040 --> 00:35:01,279
Speaker 1: but I've never just got my butt down to a

656
00:35:01,360 --> 00:35:04,600
Speaker 1: store to buy a little blow torch to light one up.

657
00:35:05,840 --> 00:35:06,960
Speaker 1: But a lot of people, you know, a lot of

658
00:35:07,000 --> 00:35:11,600
Speaker 1: people use those to get to get extra flavor. But yeah,

659
00:35:11,800 --> 00:35:16,279
Speaker 1: I think for proteins, you know, like ribs and maybe

660
00:35:16,360 --> 00:35:18,880
Speaker 1: pulled pork and pulled meats and stuff where you're probably

661
00:35:18,960 --> 00:35:22,400
Speaker 1: sourcing it anyway or glazing and in the rub almost

662
00:35:22,440 --> 00:35:24,360
Speaker 1: as the star of the show on some of that stuff.

663
00:35:24,520 --> 00:35:27,240
Speaker 1: Or you know, the pulled meats going in a burrito

664
00:35:27,440 --> 00:35:31,960
Speaker 1: or a rap or a sandwich or a burger. Yeah,

665
00:35:32,160 --> 00:35:34,360
Speaker 1: I don't think the smoke's maybe quite as important on

666
00:35:35,600 --> 00:35:37,879
Speaker 1: some of those kind of cooks. So the purists will

667
00:35:37,880 --> 00:35:41,839
Speaker 1: probably cane me for that. But being someone who sold

668
00:35:41,920 --> 00:35:45,160
Speaker 1: rubs and you know, sold rubs and sauces, like that's

669
00:35:45,239 --> 00:35:49,120
Speaker 1: the I almost enjoyed playing around with the flavor combinations

670
00:35:49,160 --> 00:35:52,360
Speaker 1: of all of that stuff more than how much smoke

671
00:35:52,400 --> 00:35:53,600
Speaker 1: I can get on the meat. You know, there's a

672
00:35:53,640 --> 00:35:57,760
Speaker 1: balance between the two. But yeah, if I'm doing a brisket,

673
00:35:57,800 --> 00:36:01,000
Speaker 1: I'll most time I'll make the ear fit to use

674
00:36:01,040 --> 00:36:03,719
Speaker 1: some real you know, get some real smoke on there.

675
00:36:03,760 --> 00:36:05,880
Speaker 1: But most other stuff just goes on the microwave.

676
00:36:06,680 --> 00:36:10,439
Speaker 2: As they say, why not, it's easy, right, That's the whole,

677
00:36:10,719 --> 00:36:13,279
Speaker 2: that's part of it. I think there's a it's been

678
00:36:13,320 --> 00:36:15,440
Speaker 2: a real thing. I think if you do any competition

679
00:36:15,640 --> 00:36:19,200
Speaker 2: you kind of almost get a bit you get a

680
00:36:19,239 --> 00:36:24,560
Speaker 2: bit smoke shy, I find, because there's a real fine

681
00:36:24,640 --> 00:36:30,440
Speaker 2: line between good smoky flavor and then just having something

682
00:36:30,480 --> 00:36:34,920
Speaker 2: that feels like it's sat in an ashtray and at

683
00:36:34,920 --> 00:36:37,480
Speaker 2: a competition level, that will kill you. Right, And I've judged,

684
00:36:37,520 --> 00:36:39,560
Speaker 2: and you know when you're getting a you can kind

685
00:36:39,600 --> 00:36:41,920
Speaker 2: of tell when you're getting a new team's box because

686
00:36:41,960 --> 00:36:43,799
Speaker 2: you can smell it before it hits the table.

687
00:36:45,320 --> 00:36:48,520
Speaker 1: I've actually lit my lit my Pellette smoke into a

688
00:36:48,560 --> 00:36:52,160
Speaker 1: couple of comp teams from Ossie this season? Is it

689
00:36:52,320 --> 00:36:56,839
Speaker 1: Dan from from Big Smoke? No, man, I'm so bad

690
00:36:56,920 --> 00:37:00,600
Speaker 1: with namest.

691
00:36:59,040 --> 00:37:02,279
Speaker 2: With it you've lent it toll Dan Barrington, someone.

692
00:37:02,000 --> 00:37:03,959
Speaker 1: From Australia anyway. I think it was a Dan owns,

693
00:37:04,000 --> 00:37:07,400
Speaker 1: one of the rub companies anyway. He came four monkeys,

694
00:37:07,400 --> 00:37:11,439
Speaker 1: I think, Yeah, Okay, yep. So they borrowed the Green

695
00:37:11,520 --> 00:37:14,319
Speaker 1: Mountain for Cumu, I think, and I think they did

696
00:37:14,360 --> 00:37:17,000
Speaker 1: pretty well. And then someone else buried up for smoke

697
00:37:17,040 --> 00:37:17,520
Speaker 1: on the coast.

698
00:37:17,600 --> 00:37:20,759
Speaker 2: I think you lent it to Nate Blackledge on the coast.

699
00:37:22,040 --> 00:37:24,319
Speaker 2: I remember having chats to him on the day. Yeah,

700
00:37:24,960 --> 00:37:29,160
Speaker 2: and he didn't know, he'd never I've got no idea

701
00:37:29,239 --> 00:37:29,880
Speaker 2: how to use this.

702
00:37:33,680 --> 00:37:36,600
Speaker 1: Girl is like, had I back the temperature go up?

703
00:37:36,680 --> 00:37:39,440
Speaker 2: Yeah he was. He was legally like, I don't know

704
00:37:39,600 --> 00:37:40,879
Speaker 2: how to make this thing work.

705
00:37:41,400 --> 00:37:47,080
Speaker 1: Yeah. So yeah, they've got they've got their place. Yeah.

706
00:37:47,160 --> 00:37:49,800
Speaker 1: I just think I think people out there doing it

707
00:37:49,960 --> 00:37:54,080
Speaker 1: is more important than all the kind of rules and

708
00:37:54,200 --> 00:37:57,520
Speaker 1: regulations online about what's correct and this, and that it's

709
00:37:57,560 --> 00:38:00,000
Speaker 1: really an art form and and people just getting out

710
00:38:00,040 --> 00:38:03,240
Speaker 1: they're learning and cooking something is way better than feeling

711
00:38:03,320 --> 00:38:05,080
Speaker 1: like they can't because they haven't got the right tool,

712
00:38:05,160 --> 00:38:05,320
Speaker 1: you know.

713
00:38:05,960 --> 00:38:08,680
Speaker 2: I I know we do joke about them a little

714
00:38:08,719 --> 00:38:12,879
Speaker 2: bit with the old microwave, but ultimately you're dead right.

715
00:38:12,960 --> 00:38:16,759
Speaker 2: I mean, I'd much rather eat something off a pellet

716
00:38:16,880 --> 00:38:19,960
Speaker 2: grill than off a gasa or you know, something like that.

717
00:38:20,120 --> 00:38:23,880
Speaker 2: And I know actually in competitions, they're getting really popular

718
00:38:24,080 --> 00:38:27,320
Speaker 2: for chicken. Sure, a lot of people to do it

719
00:38:27,320 --> 00:38:29,800
Speaker 2: because you can control that temperature really easily.

720
00:38:29,920 --> 00:38:33,040
Speaker 1: Really well, Yeah, there's such a fine line with chicken.

721
00:38:32,880 --> 00:38:35,160
Speaker 2: Isn't Yeah, you want to be right on the money

722
00:38:35,560 --> 00:38:37,760
Speaker 2: and you don't want a lot of smoke and chicken

723
00:38:38,120 --> 00:38:40,479
Speaker 2: like you honestly don't. It's not one of the ones

724
00:38:40,520 --> 00:38:42,359
Speaker 2: because it's the one of the ones that will take

725
00:38:42,480 --> 00:38:48,000
Speaker 2: that smoke real fast. Yeah, yeah, really well, so, yeah,

726
00:38:48,080 --> 00:38:50,600
Speaker 2: they're they're pretty popular, I know in the States and

727
00:38:50,680 --> 00:38:52,640
Speaker 2: in Aussie and over here. I've seen a lot more

728
00:38:52,680 --> 00:38:55,239
Speaker 2: of them, seeing a lot more of them there. So yeah,

729
00:38:55,280 --> 00:38:57,160
Speaker 2: that kind of leads us a little a little nicely

730
00:38:57,280 --> 00:38:59,279
Speaker 2: lead in there to the to the New Zealand comp

731
00:38:59,360 --> 00:39:02,920
Speaker 2: scene and you're with a few people. Yeah, what do

732
00:39:03,000 --> 00:39:06,120
Speaker 2: you like about competitions? I mean, obviously you don't do

733
00:39:06,320 --> 00:39:10,560
Speaker 2: them yourself. You seem to enjoy being around some contems

734
00:39:10,640 --> 00:39:11,000
Speaker 2: here and there.

735
00:39:11,239 --> 00:39:13,000
Speaker 1: Yeah, I'm kind of torn on the comp thing. I

736
00:39:13,040 --> 00:39:15,920
Speaker 1: think the biggest thing for me is time, and I've

737
00:39:15,960 --> 00:39:17,960
Speaker 1: got you know, I love fishing and gold. I've just

738
00:39:18,360 --> 00:39:20,400
Speaker 1: involved in so many stuff and there just has to

739
00:39:20,480 --> 00:39:23,680
Speaker 1: be you know, some guys, barbecue is life and and

740
00:39:23,800 --> 00:39:26,840
Speaker 1: that's fantastic. But I just said my fingers and so

741
00:39:27,000 --> 00:39:30,399
Speaker 1: many you know, hobby pies that I my wife would

742
00:39:30,480 --> 00:39:32,880
Speaker 1: kill me if I was going to start the cops

743
00:39:33,120 --> 00:39:34,680
Speaker 1: because if I did it, I'd go nuts, you know

744
00:39:34,719 --> 00:39:35,880
Speaker 1: what I mean, And I'd be at all of them

745
00:39:35,920 --> 00:39:38,120
Speaker 1: and it would just it would just take over. So

746
00:39:39,880 --> 00:39:43,160
Speaker 1: but I think, you know, competition barbecue in a way

747
00:39:43,719 --> 00:39:47,440
Speaker 1: is outside of what's happening in some restaurants. Is you know,

748
00:39:47,560 --> 00:39:51,560
Speaker 1: kind of the pinnacle of the art. Now granted it's

749
00:39:51,680 --> 00:39:55,560
Speaker 1: not that edible in a sense, you know, it's what's

750
00:39:55,600 --> 00:39:58,680
Speaker 1: got in a comper isn't what people would often serve

751
00:39:59,440 --> 00:40:00,360
Speaker 1: their friends dinner.

752
00:40:02,600 --> 00:40:05,800
Speaker 2: I could say that from from experience, you do not.

753
00:40:06,920 --> 00:40:09,440
Speaker 1: Yeah, but I think I think all of the techniques

754
00:40:09,480 --> 00:40:10,600
Speaker 1: and all you know, a lot of the stuff that

755
00:40:10,680 --> 00:40:13,560
Speaker 1: goes into it, you know, it's it's guys really at

756
00:40:13,680 --> 00:40:16,680
Speaker 1: their at their peak. And I love competition. So I

757
00:40:16,760 --> 00:40:18,640
Speaker 1: think the idea, you know, the idea of it's great.

758
00:40:19,920 --> 00:40:22,239
Speaker 1: And then from a marketing standpoint, you know, Derek had

759
00:40:22,320 --> 00:40:25,759
Speaker 1: some existing relationships, whether it was a comp team or

760
00:40:25,800 --> 00:40:30,320
Speaker 1: brand ambassadors you know, like No or Jerry McDonald. Carbon

761
00:40:30,320 --> 00:40:34,000
Speaker 1: Addiction are one of the teams that you know that

762
00:40:34,160 --> 00:40:38,239
Speaker 1: we work with, and so I think, you know, from

763
00:40:38,239 --> 00:40:41,080
Speaker 1: a marketing standpoint, you know, people look up to the

764
00:40:41,160 --> 00:40:43,080
Speaker 1: comp teams as guys who know what they're doing, and

765
00:40:44,800 --> 00:40:47,720
Speaker 1: just like any kind of embassador, people who endorse products,

766
00:40:47,760 --> 00:40:50,840
Speaker 1: you know, people who who trust that they're you know,

767
00:40:51,000 --> 00:40:53,680
Speaker 1: trying to endorse or that they're using something, quality will

768
00:40:53,760 --> 00:40:56,840
Speaker 1: will follow. So I think from a from a straight

769
00:40:56,920 --> 00:41:00,000
Speaker 1: up business standpoint, you know, it makes sense to be involved.

770
00:41:00,080 --> 00:41:02,080
Speaker 1: And I think too there's maybe a little bit of

771
00:41:02,200 --> 00:41:04,759
Speaker 1: charity or certainly in the past been a charitable a

772
00:41:04,880 --> 00:41:09,400
Speaker 1: charitable element in there too. But yeah, I think brands

773
00:41:09,480 --> 00:41:11,800
Speaker 1: need to be you know, need to be involved in

774
00:41:12,280 --> 00:41:14,360
Speaker 1: the comp scene. I think there's enough liballs on that

775
00:41:14,520 --> 00:41:16,919
Speaker 1: now that it that it makes sense. And I think,

776
00:41:17,480 --> 00:41:21,200
Speaker 1: you know, from my standpoint, I'm certainly open to working

777
00:41:21,320 --> 00:41:26,279
Speaker 1: with with some more teams, certainly on on maybe the

778
00:41:26,600 --> 00:41:28,680
Speaker 1: barrel side and some of the pure Q stuff you

779
00:41:28,680 --> 00:41:33,160
Speaker 1: know everyone's using instant reads and everyone's handling hot stuff

780
00:41:33,200 --> 00:41:34,440
Speaker 1: and needs good gloves, you know what I mean. A

781
00:41:34,480 --> 00:41:36,279
Speaker 1: lot of that, a lot of that pure key range

782
00:41:36,280 --> 00:41:39,560
Speaker 1: is still relevant. So you know, if there's teams out

783
00:41:39,640 --> 00:41:42,840
Speaker 1: there listening who think they have got a good idea

784
00:41:42,920 --> 00:41:46,080
Speaker 1: how to provide return on investment for me, then I'm

785
00:41:46,440 --> 00:41:48,200
Speaker 1: happy to have a chat about investing in them.

786
00:41:48,920 --> 00:41:51,919
Speaker 2: That's that's that's a really interesting topic that we don't

787
00:41:51,920 --> 00:41:56,600
Speaker 2: often talk about. And I get often when there's new

788
00:41:56,719 --> 00:42:01,000
Speaker 2: teams and you know, we've as show, we've sponsored a

789
00:42:01,080 --> 00:42:03,239
Speaker 2: new team this year and sort of brought them into

790
00:42:03,320 --> 00:42:07,200
Speaker 2: a competition, and but I've had a lot of inquiries

791
00:42:07,280 --> 00:42:10,360
Speaker 2: from people, chats with people at competitions, how do I

792
00:42:10,440 --> 00:42:12,480
Speaker 2: get sponsors? How do I get sponsors? And you know,

793
00:42:12,600 --> 00:42:15,279
Speaker 2: they're they're in like their first competition, and you're like, a,

794
00:42:15,440 --> 00:42:18,560
Speaker 2: you've got pump the brakes, because like just say if

795
00:42:18,600 --> 00:42:22,680
Speaker 2: you like it first, before you get sponsors, you want

796
00:42:22,719 --> 00:42:24,560
Speaker 2: to know if you're going to be doing this like

797
00:42:24,719 --> 00:42:26,520
Speaker 2: trying to get to every comp of the year, because

798
00:42:26,520 --> 00:42:29,359
Speaker 2: I'm like, I'm a tragic you know, I'm a bit

799
00:42:29,520 --> 00:42:32,080
Speaker 2: like you. As soon as I decide I'm into something

800
00:42:32,200 --> 00:42:33,160
Speaker 2: that's it. I'm into it.

801
00:42:33,400 --> 00:42:33,640
Speaker 1: Yeah.

802
00:42:34,280 --> 00:42:36,799
Speaker 2: So I do have some golf clubs, but they get

803
00:42:36,920 --> 00:42:40,520
Speaker 2: pulled out about twice a year because I don't have

804
00:42:40,640 --> 00:42:45,200
Speaker 2: the time for golf because I barbecue. Like so, but

805
00:42:45,400 --> 00:42:49,040
Speaker 2: as a business owner and somebody who is open to

806
00:42:49,280 --> 00:42:52,279
Speaker 2: working with competition teams, and it's what I always said people,

807
00:42:52,280 --> 00:42:57,080
Speaker 2: I'm like, it's not about did you win ribs or

808
00:42:57,120 --> 00:43:00,160
Speaker 2: come third in pork or you know, come in the

809
00:43:00,239 --> 00:43:07,040
Speaker 2: top ten. Actually the performance is it's not unnecessary because

810
00:43:07,080 --> 00:43:09,919
Speaker 2: nobody wants to be you know, with the guys coming

811
00:43:10,080 --> 00:43:14,040
Speaker 2: like four hundred points behind everybody else, but you don't.

812
00:43:14,280 --> 00:43:18,279
Speaker 2: It's not about I've now won this, so therefore I

813
00:43:18,320 --> 00:43:21,120
Speaker 2: should get like eight sponsors. I always say to them,

814
00:43:21,200 --> 00:43:25,399
Speaker 2: it's a business. It's a business exchange, and it's it's

815
00:43:25,440 --> 00:43:31,000
Speaker 2: about what you're delivering back to that business, whether that's social,

816
00:43:31,120 --> 00:43:36,200
Speaker 2: whether that's doing experiential stuff, whether whatever it is that

817
00:43:36,680 --> 00:43:38,960
Speaker 2: you have to find that balance. So, what what do

818
00:43:39,160 --> 00:43:42,600
Speaker 2: you look for as a business owner when thinking about

819
00:43:43,160 --> 00:43:47,040
Speaker 2: an ambassadorshare for partnership, because that's what they are, they're partnerships.

820
00:43:47,640 --> 00:43:50,319
Speaker 1: Yeah, it's a good question, and I think probably I mean,

821
00:43:50,400 --> 00:43:53,480
Speaker 1: even just with motorsport background, and because New Zealand.

822
00:43:53,360 --> 00:43:55,839
Speaker 2: That must be the same, right, everybody every time needs

823
00:43:55,840 --> 00:43:57,879
Speaker 2: sponsoring for motorsports.

824
00:43:57,480 --> 00:44:01,200
Speaker 1: I think for a long time and still to this day,

825
00:44:01,280 --> 00:44:05,000
Speaker 1: there is a big charitable component into that. You know,

826
00:44:05,120 --> 00:44:08,719
Speaker 1: guys are investing because they believe in the kids, not

827
00:44:09,440 --> 00:44:11,920
Speaker 1: that they expect that they're going to suddenly be rushed

828
00:44:11,920 --> 00:44:17,040
Speaker 1: off their feet with work. And so there is there

829
00:44:17,120 --> 00:44:21,080
Speaker 1: is a balance in that. And so for a relatively

830
00:44:21,160 --> 00:44:25,360
Speaker 1: small business like like this one is I have to

831
00:44:25,440 --> 00:44:28,879
Speaker 1: be more on the return on investment side, and once

832
00:44:28,920 --> 00:44:30,480
Speaker 1: it's a bit bigger than you can afford to be

833
00:44:30,520 --> 00:44:33,000
Speaker 1: a little bit more. Hey, we're just putting some marketing

834
00:44:33,680 --> 00:44:36,160
Speaker 1: out there or some branding out there, and you can

835
00:44:36,200 --> 00:44:38,800
Speaker 1: afford to experience a bit, experiment a bit more, or

836
00:44:39,440 --> 00:44:41,360
Speaker 1: just write something off as hey, I really want to

837
00:44:41,400 --> 00:44:43,960
Speaker 1: help these guys out, and you know, it is what

838
00:44:44,080 --> 00:44:50,160
Speaker 1: it is. But yeah, I think everyone knows within reason

839
00:44:50,239 --> 00:44:53,040
Speaker 1: how to post stuff on Facebook and Instagram now, so

840
00:44:53,120 --> 00:44:55,279
Speaker 1: there's kind of no real excuse for people not being

841
00:44:55,680 --> 00:45:00,399
Speaker 1: proficient in that, and that still is the main I think,

842
00:45:00,520 --> 00:45:04,800
Speaker 1: the main you know, window into what's going on and

843
00:45:04,880 --> 00:45:08,840
Speaker 1: where the eyeballs are. And so I would look for

844
00:45:08,960 --> 00:45:15,240
Speaker 1: guys whose content is appealing and stimulating and the pictures

845
00:45:15,280 --> 00:45:17,160
Speaker 1: are great and it makes all the video you know,

846
00:45:17,239 --> 00:45:19,560
Speaker 1: like people want to watch it because it's like, wow,

847
00:45:19,640 --> 00:45:22,480
Speaker 1: this is you know, inspirational. That that term inspiration will

848
00:45:22,480 --> 00:45:25,040
Speaker 1: really gets thrown around a lot in marketing mumbo jumbo,

849
00:45:25,200 --> 00:45:29,040
Speaker 1: but it is true that people have got so much

850
00:45:29,080 --> 00:45:33,279
Speaker 1: stuff coming at them from TV, social media all over

851
00:45:33,400 --> 00:45:36,320
Speaker 1: that something does have to stand out really to get attention.

852
00:45:36,560 --> 00:45:39,879
Speaker 1: So I think the most thing is just really inspirational,

853
00:45:40,080 --> 00:45:46,960
Speaker 1: genuine content and guys that obviously know how to to

854
00:45:47,080 --> 00:45:49,920
Speaker 1: give back, you know, you know, they're obviously tagging their

855
00:45:49,960 --> 00:45:53,080
Speaker 1: sponsors if they're if they win something and there's an interview,

856
00:45:53,080 --> 00:45:55,880
Speaker 1: they're thanking their sponsors, just that you can see that

857
00:45:56,600 --> 00:45:59,160
Speaker 1: that thinking who's supported them is on the forefront of

858
00:45:59,160 --> 00:46:00,359
Speaker 1: their mind, not after thought.

859
00:46:01,440 --> 00:46:01,600
Speaker 3: You know.

860
00:46:01,680 --> 00:46:04,600
Speaker 1: You see guys again motorsports of stuff that I'm you know,

861
00:46:04,680 --> 00:46:06,560
Speaker 1: they're kind of trying to rattle through the sponsors, trying

862
00:46:06,600 --> 00:46:09,080
Speaker 1: to remember who they are, and they don't all get named.

863
00:46:09,120 --> 00:46:11,040
Speaker 1: And if I was one of the sponsors doesn't get named.

864
00:46:11,080 --> 00:46:12,759
Speaker 1: I'm kind of like and all the other guys you

865
00:46:12,840 --> 00:46:14,720
Speaker 1: know who you are, Well, that doesn't help me because

866
00:46:15,800 --> 00:46:17,279
Speaker 1: no one else knows who I am, you know what

867
00:46:17,360 --> 00:46:20,440
Speaker 1: I mean. So I think that's a little bit of

868
00:46:20,480 --> 00:46:22,600
Speaker 1: common sense. But I think I think guys that are

869
00:46:22,600 --> 00:46:25,040
Speaker 1: really onto it who know how to cook and meat,

870
00:46:25,080 --> 00:46:28,520
Speaker 1: but also know how to communicate and talk and have

871
00:46:28,600 --> 00:46:31,440
Speaker 1: a friend that can take good pictures or good videos.

872
00:46:31,760 --> 00:46:34,920
Speaker 1: And like obviously the cock Brothers are killing it. You know,

873
00:46:35,040 --> 00:46:37,239
Speaker 1: those guys are when they live and breathe it, but

874
00:46:37,280 --> 00:46:39,640
Speaker 1: they're really clever with with what they do, and they're

875
00:46:39,719 --> 00:46:45,280
Speaker 1: just generating content NonStop. So I think, you know, again,

876
00:46:45,320 --> 00:46:48,160
Speaker 1: if common teams that are out there listening, you know,

877
00:46:48,400 --> 00:46:51,080
Speaker 1: just have a look around on social media and see

878
00:46:51,120 --> 00:46:52,799
Speaker 1: what some of the other teams are doing. Obviously don't

879
00:46:52,800 --> 00:46:55,080
Speaker 1: copy what they're doing, but just the kind of quality

880
00:46:55,200 --> 00:46:58,799
Speaker 1: and the nature of the post and you know, I mean,

881
00:46:58,840 --> 00:47:02,200
Speaker 1: they do such a great job. Ken you know, Kim's

882
00:47:02,200 --> 00:47:04,319
Speaker 1: getting shouted out left front and seeing a NonStop from

883
00:47:04,320 --> 00:47:06,560
Speaker 1: those guys. So that's the kind of you know, they're

884
00:47:06,600 --> 00:47:08,960
Speaker 1: the probably the kind of model that everyone should be

885
00:47:09,040 --> 00:47:10,879
Speaker 1: looking at for how to give back.

886
00:47:11,920 --> 00:47:14,759
Speaker 2: Yeah, I think it's it's almost like you've got to

887
00:47:14,760 --> 00:47:18,800
Speaker 2: find that balance between supporting your sponsors, but they're not

888
00:47:19,320 --> 00:47:22,279
Speaker 2: just being kind of a tag machine, right.

889
00:47:22,520 --> 00:47:24,960
Speaker 1: Yeah, well that's true. Yeah, yeah, there's a balance in

890
00:47:25,040 --> 00:47:27,560
Speaker 1: everything yet one hundred percent. And I think that goes

891
00:47:27,600 --> 00:47:29,840
Speaker 1: back to the content, right, you know, like if it

892
00:47:29,920 --> 00:47:33,560
Speaker 1: does become just so obviously commercial, then people will tune

893
00:47:33,600 --> 00:47:36,600
Speaker 1: off to it. And then again people you can see

894
00:47:36,600 --> 00:47:38,319
Speaker 1: that on the metrics and the back end of your

895
00:47:38,360 --> 00:47:40,720
Speaker 1: engagement on your Facebook page and all that kind of stuff.

896
00:47:40,719 --> 00:47:44,480
Speaker 1: You know, it's all real miserable now, which is pretty helpful.

897
00:47:45,080 --> 00:47:49,520
Speaker 2: Yeah, And actually there's things that as a competition team

898
00:47:49,680 --> 00:47:51,520
Speaker 2: or as an ambassador, you actually need to be aware

899
00:47:51,600 --> 00:47:54,839
Speaker 2: of from some sort of elements of legality as well.

900
00:47:54,920 --> 00:47:57,680
Speaker 2: I mean, you need to be able to tag your

901
00:47:57,719 --> 00:48:01,040
Speaker 2: posts with sponsored so p you're not receiving people you're

902
00:48:01,080 --> 00:48:05,000
Speaker 2: not that you need to be aware of things like

903
00:48:06,760 --> 00:48:09,360
Speaker 2: you know, if you're especially because we we operate with

904
00:48:09,560 --> 00:48:13,040
Speaker 2: you know, fuel and fire and stuff like that, not

905
00:48:13,200 --> 00:48:16,920
Speaker 2: being like stupid, not having dangerous situations where we're bringing

906
00:48:16,960 --> 00:48:20,200
Speaker 2: that brand into disrepute. And it's funny, I see it

907
00:48:20,360 --> 00:48:24,359
Speaker 2: so many times. Not so much anymore, but you used

908
00:48:24,360 --> 00:48:30,800
Speaker 2: to see it, like how people would only feel like

909
00:48:30,880 --> 00:48:34,239
Speaker 2: they were sponsored by that brand in the competition world

910
00:48:34,440 --> 00:48:36,480
Speaker 2: or something, and then they wouldn't and then they'd be

911
00:48:36,560 --> 00:48:39,040
Speaker 2: seen with all sorts of other things everywhere else. And

912
00:48:39,560 --> 00:48:42,520
Speaker 2: you know, I come from working like in marketing and

913
00:48:42,640 --> 00:48:46,160
Speaker 2: media for twenty five years, and you know I used

914
00:48:46,160 --> 00:48:48,960
Speaker 2: to work for We used to have clients who were

915
00:48:49,520 --> 00:48:54,640
Speaker 2: the liquor companies right over here, and literally we would

916
00:48:54,719 --> 00:48:57,560
Speaker 2: if like when I was running Lion here, like the

917
00:48:57,960 --> 00:49:01,640
Speaker 2: Lion Breweries, not a single dB product was in my

918
00:49:01,800 --> 00:49:05,000
Speaker 2: house and you would never find me photographed with it.

919
00:49:05,080 --> 00:49:07,360
Speaker 2: If I was at an event and there was it

920
00:49:07,520 --> 00:49:11,600
Speaker 2: was like Heineken, heinekenbar. I would drink spirits or I

921
00:49:11,760 --> 00:49:14,160
Speaker 2: drink wine, and I'd be like, I cannot be seen

922
00:49:14,680 --> 00:49:18,480
Speaker 2: or pictured with any competing thing. And and that's kind

923
00:49:18,480 --> 00:49:21,040
Speaker 2: of what you have to take on right and move through.

924
00:49:21,880 --> 00:49:24,080
Speaker 1: Yeah, I mean the brand lord is really what you're

925
00:49:24,360 --> 00:49:28,200
Speaker 1: you know what you're talking about. And I think, yeah,

926
00:49:28,239 --> 00:49:31,200
Speaker 1: I think some people just don't. It's just not a

927
00:49:31,280 --> 00:49:34,480
Speaker 1: thought they have, you know, they don't consider they just

928
00:49:34,520 --> 00:49:37,240
Speaker 1: don't consider the bigger picture. Again, they're just thinking about themselves.

929
00:49:37,280 --> 00:49:38,879
Speaker 1: And I don't mean that's kind of in a selfish way,

930
00:49:38,920 --> 00:49:41,360
Speaker 1: but they're not they're not thinking like with a business

931
00:49:41,400 --> 00:49:44,040
Speaker 1: head on. Hey, someone's paying me to someone's giving me

932
00:49:44,120 --> 00:49:45,680
Speaker 1: this product for free or paying me to use this

933
00:49:45,920 --> 00:49:49,160
Speaker 1: or whatever the situation is, and I need to use

934
00:49:49,239 --> 00:49:51,200
Speaker 1: this as much as I can, you know what I mean.

935
00:49:51,280 --> 00:49:54,160
Speaker 1: Like it's just just kind of a mindset thing. And

936
00:49:54,239 --> 00:49:56,919
Speaker 1: I think some people just a naive or just don't

937
00:49:57,000 --> 00:50:03,399
Speaker 1: know and and have to be trained. Yeah, and given

938
00:50:03,440 --> 00:50:05,319
Speaker 1: a little bit of grace. But yeah, I think it's

939
00:50:06,000 --> 00:50:08,160
Speaker 1: it's a big learning curve. You know, the sport. The

940
00:50:08,280 --> 00:50:11,000
Speaker 1: sport is really young and the grand scheme of things,

941
00:50:11,040 --> 00:50:15,640
Speaker 1: and you brought up drifting earlier. I remember being involved

942
00:50:15,680 --> 00:50:19,239
Speaker 1: early on with drifting in a small way and trying

943
00:50:19,280 --> 00:50:22,920
Speaker 1: to get trying to get guys to acknowledge sponsors, and

944
00:50:23,000 --> 00:50:25,759
Speaker 1: a lot of the early drifters were just the I mean,

945
00:50:25,760 --> 00:50:27,279
Speaker 1: I don't want to use the word bogan, but you know,

946
00:50:27,360 --> 00:50:29,640
Speaker 1: these are just guys that are just out there having fun.

947
00:50:30,200 --> 00:50:32,520
Speaker 1: A lot of guys from fun today with the early

948
00:50:32,600 --> 00:50:35,000
Speaker 1: drift you know, I mean any kind of like business

949
00:50:35,160 --> 00:50:37,960
Speaker 1: mindset or sponsor. You know, none of that was was

950
00:50:38,040 --> 00:50:39,840
Speaker 1: on their mind. You know, they're just out there thrashing

951
00:50:39,920 --> 00:50:41,840
Speaker 1: their car. And so that's been a I mean that

952
00:50:41,920 --> 00:50:45,279
Speaker 1: sport's now televised live on live on television, if you

953
00:50:45,320 --> 00:50:49,040
Speaker 1: can imagine the twenty plus year progression, and so I

954
00:50:49,120 --> 00:50:51,400
Speaker 1: think it's just yeah, that kind of thing is just

955
00:50:51,480 --> 00:50:54,120
Speaker 1: the journey that the whole sport goes on as people

956
00:50:54,200 --> 00:50:58,319
Speaker 1: get more professional and more time goes into it. And yeah,

957
00:50:59,480 --> 00:51:00,560
Speaker 1: it's all good stuff though.

958
00:51:00,840 --> 00:51:04,640
Speaker 2: I absolutely agree, absolutely agree. Now, speaking of sponsors, I'm

959
00:51:04,680 --> 00:51:07,759
Speaker 2: going to put some sponsors of our own into everybody's

960
00:51:07,800 --> 00:51:10,160
Speaker 2: ears because when we come back, we're going to get

961
00:51:10,200 --> 00:51:13,480
Speaker 2: a little bit more up close and personal with Adam

962
00:51:13,520 --> 00:51:16,320
Speaker 2: as well. So hold on, just hold on to your hats, people,

963
00:51:20,440 --> 00:51:23,960
Speaker 2: all right. I hope you took in everything we were

964
00:51:24,000 --> 00:51:27,080
Speaker 2: talking about just sending around sponsors and have now started

965
00:51:27,200 --> 00:51:31,320
Speaker 2: shopping furiously on all of our good sponsors' websites and

966
00:51:31,400 --> 00:51:34,359
Speaker 2: buying their products and their rubs and there and all

967
00:51:34,400 --> 00:51:36,520
Speaker 2: those kind of good things that we've just put in

968
00:51:36,640 --> 00:51:39,640
Speaker 2: your ears there with some ads. But it is time

969
00:51:39,880 --> 00:51:43,640
Speaker 2: now to hit some quick fires, which are always a

970
00:51:43,719 --> 00:51:46,640
Speaker 2: bit fun, always a little bit you know, get inside

971
00:51:46,800 --> 00:51:49,600
Speaker 2: the psyche a little bit more. We're not we can

972
00:51:49,719 --> 00:51:51,800
Speaker 2: talk barbecue. Some of this is barbecue, but some of

973
00:51:51,840 --> 00:51:53,759
Speaker 2: it is just about you we're going to find out

974
00:51:53,760 --> 00:51:57,080
Speaker 2: a little bit more. Son's good. Let's see, let's see

975
00:51:57,120 --> 00:51:59,200
Speaker 2: how we go with the quick fires, which don't tend

976
00:51:59,239 --> 00:52:01,759
Speaker 2: to normally be that quick, but you know how it goes,

977
00:52:02,120 --> 00:52:06,280
Speaker 2: that's how it goes. So Adam, what is the strangest

978
00:52:06,440 --> 00:52:08,280
Speaker 2: thing You've ever eaten?

979
00:52:09,400 --> 00:52:13,960
Speaker 1: Oh? Man, I My culinary tastes are straight down the middle.

980
00:52:15,040 --> 00:52:16,880
Speaker 1: There's a lot of stuff I don't like. I mean,

981
00:52:16,880 --> 00:52:19,200
Speaker 1: I've done the young chart, so I've done chickens feed

982
00:52:19,320 --> 00:52:21,880
Speaker 1: and all that kind of you know that kind of stuff,

983
00:52:21,960 --> 00:52:26,399
Speaker 1: and that probably is to date still the which it's

984
00:52:26,440 --> 00:52:28,840
Speaker 1: not that weird anymore. But probably the weirdest thing that

985
00:52:29,000 --> 00:52:33,200
Speaker 1: I've eat and I haven't done snails. I haven't. Yeah,

986
00:52:33,400 --> 00:52:34,080
Speaker 1: that's probably it.

987
00:52:35,080 --> 00:52:36,799
Speaker 2: Chicken feet They're all crunchy, aren't they.

988
00:52:36,840 --> 00:52:39,560
Speaker 1: I think that's the I just kind of suck flavor

989
00:52:39,640 --> 00:52:42,800
Speaker 1: and stuff out of them. And it's to do it

990
00:52:42,920 --> 00:52:44,600
Speaker 1: once and say you've done it thing for me. But

991
00:52:45,320 --> 00:52:47,239
Speaker 1: I've got a I've got a core range of food

992
00:52:47,320 --> 00:52:49,960
Speaker 1: that I really enjoy, and so I stick stick with

993
00:52:50,800 --> 00:52:54,240
Speaker 1: land land animals. I love four legs, no fins.

994
00:52:55,640 --> 00:52:57,080
Speaker 2: Oh you're not a fish eater?

995
00:52:57,640 --> 00:53:00,520
Speaker 1: No, I love fishing but nothing, nothing from the ocean.

996
00:53:00,600 --> 00:53:02,000
Speaker 1: I just don't enjoy eating it at all.

997
00:53:02,160 --> 00:53:05,280
Speaker 2: Yeah, you're probably the perfect fisherman to know then, because

998
00:53:05,680 --> 00:53:08,040
Speaker 2: you're the one who just gives it all to other people.

999
00:53:09,360 --> 00:53:10,600
Speaker 1: Gets a lot of use. Yeah.

1000
00:53:11,080 --> 00:53:13,279
Speaker 2: I might need to just get myself on that that.

1001
00:53:13,719 --> 00:53:17,800
Speaker 2: My neighbors are big fishers as well, and they actually

1002
00:53:18,960 --> 00:53:20,879
Speaker 2: they are often knock on our door and they're standing

1003
00:53:20,920 --> 00:53:22,440
Speaker 2: there with a couple of trout and they give me

1004
00:53:22,520 --> 00:53:26,800
Speaker 2: the trout. I love the trout. It's so good, so good. Okay,

1005
00:53:26,920 --> 00:53:31,600
Speaker 2: what was the best Birthday or Christmas present you got

1006
00:53:31,840 --> 00:53:32,359
Speaker 2: as a kid?

1007
00:53:33,400 --> 00:53:37,120
Speaker 1: Hands down would be a game Boy. So my mum,

1008
00:53:40,480 --> 00:53:43,800
Speaker 1: My mum's American. I've actually got jill citizenship with the States,

1009
00:53:44,760 --> 00:53:47,239
Speaker 1: and so my grandparents and the States, would you know,

1010
00:53:47,239 --> 00:53:49,399
Speaker 1: I would send the Christmas and Birthday prison each year,

1011
00:53:49,400 --> 00:53:51,680
Speaker 1: and they sent one year for Christmas, they sent my

1012
00:53:52,760 --> 00:53:55,560
Speaker 1: sister and my game Boys and we had Tris, which

1013
00:53:55,600 --> 00:53:57,200
Speaker 1: I think is what it came with standard, and then

1014
00:53:57,200 --> 00:53:59,919
Speaker 1: they also bought Super Mario Land and we just play

1015
00:54:01,520 --> 00:54:03,360
Speaker 1: We played those non stop.

1016
00:54:03,800 --> 00:54:09,399
Speaker 2: Yeah. I when I was I think fourteen, we went,

1017
00:54:10,080 --> 00:54:12,360
Speaker 2: we came, we went to Australia from the UK. To

1018
00:54:12,480 --> 00:54:15,800
Speaker 2: see family, and we stopped in Hong Kong, and I

1019
00:54:16,000 --> 00:54:20,200
Speaker 2: was super pumped because getting a game Boy in the

1020
00:54:20,320 --> 00:54:23,200
Speaker 2: UK was really difficult, but you could get them a

1021
00:54:23,239 --> 00:54:25,520
Speaker 2: little bit. You could get them quite cheaper in Hong Kong,

1022
00:54:25,560 --> 00:54:28,800
Speaker 2: and I'd say the money up, and I bought my

1023
00:54:28,920 --> 00:54:30,840
Speaker 2: game Boy in Hong Kong, and I had Super Mario

1024
00:54:30,960 --> 00:54:33,400
Speaker 2: Land as well, and there I remember that game. They

1025
00:54:33,440 --> 00:54:35,880
Speaker 2: were great, the game Boys. I saw somebody do a

1026
00:54:36,000 --> 00:54:39,040
Speaker 2: video of them the other day, like literally still chuck

1027
00:54:39,280 --> 00:54:40,319
Speaker 2: playing up the game Boy.

1028
00:54:40,680 --> 00:54:43,640
Speaker 1: We kicked out for probably twenty years or something like.

1029
00:54:43,680 --> 00:54:45,799
Speaker 1: I think we eventually biffed them out in the last

1030
00:54:46,520 --> 00:54:49,040
Speaker 1: few years, you know, just lying around collecting dust and

1031
00:54:49,239 --> 00:54:51,359
Speaker 1: probably the chartchers were all corroded, you know, all those

1032
00:54:51,800 --> 00:54:54,719
Speaker 1: contacts and all those type things started stuffing up.

1033
00:54:54,760 --> 00:54:58,920
Speaker 2: But yeah, I think they're worth bet money now. Probably

1034
00:54:59,000 --> 00:55:01,719
Speaker 2: people are getting back into as the retro gaming kind

1035
00:55:01,760 --> 00:55:06,200
Speaker 2: of stuff. Now, this should be interesting from a man

1036
00:55:06,280 --> 00:55:12,320
Speaker 2: who's run now to barbecue businesses. What's the most useless

1037
00:55:12,560 --> 00:55:14,640
Speaker 2: barbecue purchase you've ever made?

1038
00:55:14,760 --> 00:55:14,960
Speaker 1: Oh?

1039
00:55:15,239 --> 00:55:18,759
Speaker 2: Man, you're not allowed to say. You're not allowed to

1040
00:55:18,760 --> 00:55:22,640
Speaker 2: say the pool pork clause because that's like that, that's

1041
00:55:22,680 --> 00:55:26,160
Speaker 2: the easiest one in the book. As everybody says those

1042
00:55:27,000 --> 00:55:30,040
Speaker 2: a lot of those, it's probably your fault that most

1043
00:55:30,080 --> 00:55:32,840
Speaker 2: of the people tell us the pool look.

1044
00:55:32,840 --> 00:55:34,520
Speaker 1: I mean, they're a little bit. I think they're more

1045
00:55:34,560 --> 00:55:36,799
Speaker 1: of like a party thing that you pull out when

1046
00:55:36,840 --> 00:55:38,680
Speaker 1: all the guests are around and do it for about

1047
00:55:38,719 --> 00:55:40,440
Speaker 1: five singers and then put them down and get your

1048
00:55:40,640 --> 00:55:43,960
Speaker 1: gloves on and do it with your hands. Probably the

1049
00:55:44,200 --> 00:55:50,520
Speaker 1: most useless one I ever got would be in nothing

1050
00:55:50,680 --> 00:55:52,960
Speaker 1: like the current guests pizza ovens we have now. I

1051
00:55:53,040 --> 00:55:57,440
Speaker 1: got a pizza oven that had like a guest element

1052
00:55:57,520 --> 00:56:00,880
Speaker 1: at the bottom, and it had three rows, and if

1053
00:56:00,920 --> 00:56:04,160
Speaker 1: you wanted the pizza to get anything like cooked at

1054
00:56:04,200 --> 00:56:05,600
Speaker 1: the top, you had to have the guess all the

1055
00:56:05,640 --> 00:56:07,680
Speaker 1: way up and it just destroyed the base. Like it

1056
00:56:07,760 --> 00:56:12,040
Speaker 1: was impossible. There was no happy medium whatsoever. So to

1057
00:56:12,120 --> 00:56:16,360
Speaker 1: make it work, you had to buy two more pizza

1058
00:56:16,440 --> 00:56:18,399
Speaker 1: stones and see to start the pizza at the top

1059
00:56:18,880 --> 00:56:21,520
Speaker 1: where it was hottest to get the toppings cooked, and

1060
00:56:21,560 --> 00:56:24,400
Speaker 1: then you gradually lower it down as you fed more

1061
00:56:24,440 --> 00:56:25,960
Speaker 1: pizzas in, and then you put at the bottom to

1062
00:56:26,000 --> 00:56:28,400
Speaker 1: finish the base, and so the whole thing. It was

1063
00:56:28,480 --> 00:56:32,640
Speaker 1: just a nightmare and a drama, and thankfully I've got

1064
00:56:32,800 --> 00:56:35,560
Speaker 1: a proper proper would find one now. But yeah, that

1065
00:56:36,520 --> 00:56:38,440
Speaker 1: that got used two or three times and then it

1066
00:56:38,480 --> 00:56:42,400
Speaker 1: got rolled into the garage and sat there for seven

1067
00:56:42,520 --> 00:56:45,239
Speaker 1: eight years or something. And then I think I sold

1068
00:56:45,280 --> 00:56:47,279
Speaker 1: at one dollar a zerv On trade me not that

1069
00:56:47,400 --> 00:56:49,680
Speaker 1: long ago, one hundred bucks of less than The guy

1070
00:56:49,840 --> 00:56:52,480
Speaker 1: was wrapped. So I told him the hack on how

1071
00:56:52,520 --> 00:56:54,879
Speaker 1: to do it. He was stoked, but yeah, I don't

1072
00:56:54,920 --> 00:56:59,080
Speaker 1: have it. I don't have anything. Yeah everything else. I mean,

1073
00:56:59,120 --> 00:57:01,600
Speaker 1: it helps when you own a barbecue business because you

1074
00:57:01,719 --> 00:57:04,360
Speaker 1: kind of figure out what's you know, what's hod and

1075
00:57:04,440 --> 00:57:04,759
Speaker 1: what's not.

1076
00:57:05,040 --> 00:57:08,640
Speaker 2: So the thing I'm seeing at the moment on a

1077
00:57:08,719 --> 00:57:10,840
Speaker 2: lot of socials that I'm just like, this looks like

1078
00:57:11,400 --> 00:57:14,040
Speaker 2: this ship. This question was written for it. Have you

1079
00:57:14,120 --> 00:57:17,280
Speaker 2: seen the guy who's got the tongues that have got

1080
00:57:17,320 --> 00:57:20,200
Speaker 2: the spinny bits on the tongs so you can flip

1081
00:57:20,240 --> 00:57:25,640
Speaker 2: a sausage while holding it in the tongue, and so

1082
00:57:25,760 --> 00:57:29,280
Speaker 2: they're like a normal pair of tongs, but the ends

1083
00:57:29,400 --> 00:57:33,360
Speaker 2: where you grip them rotate. So he's like, I think

1084
00:57:33,400 --> 00:57:35,640
Speaker 2: he's a German guy, but he's picking up these sausages

1085
00:57:35,920 --> 00:57:38,760
Speaker 2: and flipping them at the same time and then putting

1086
00:57:38,800 --> 00:57:41,840
Speaker 2: them back down and releasing the tongs, And I just

1087
00:57:41,880 --> 00:57:42,360
Speaker 2: look at it and.

1088
00:57:42,600 --> 00:57:44,480
Speaker 1: It's more complicated than just getting the tongues.

1089
00:57:44,520 --> 00:57:49,960
Speaker 2: And I'm waiting for that Italian guy to do his

1090
00:57:50,480 --> 00:57:53,640
Speaker 2: you know video of going why just just just literally

1091
00:57:53,720 --> 00:57:57,840
Speaker 2: turn it over like this seems ridiculously over over engineered,

1092
00:57:58,360 --> 00:57:59,800
Speaker 2: and that I think is going to be the next

1093
00:58:00,160 --> 00:58:02,840
Speaker 2: next round of people who bought that and just went

1094
00:58:02,960 --> 00:58:04,000
Speaker 2: these are stupid.

1095
00:58:04,560 --> 00:58:06,120
Speaker 1: Yeah, I was trying to think when I when you

1096
00:58:06,440 --> 00:58:08,600
Speaker 1: sent that question through, like, I was thinking, all the

1097
00:58:08,720 --> 00:58:11,720
Speaker 1: drawers of barbecue stuff in my house, are there any

1098
00:58:11,800 --> 00:58:14,640
Speaker 1: that there's like something hiding there that I haven't you know,

1099
00:58:14,840 --> 00:58:19,280
Speaker 1: got out ever or only ever? Once everything gets pretty

1100
00:58:20,080 --> 00:58:22,720
Speaker 1: everything gets pretty well used by you know, it's a

1101
00:58:22,720 --> 00:58:24,680
Speaker 1: little bit of a cheat when you own a shop

1102
00:58:24,760 --> 00:58:26,320
Speaker 1: that's got all the stuff and you kind of get

1103
00:58:26,360 --> 00:58:27,000
Speaker 1: a feel for it.

1104
00:58:27,520 --> 00:58:30,840
Speaker 2: I've still got a one. You know, when you used

1105
00:58:30,840 --> 00:58:33,880
Speaker 2: to buy those sets of tongs and things, and there was.

1106
00:58:35,800 --> 00:58:36,880
Speaker 1: Something yeah, and there.

1107
00:58:36,880 --> 00:58:40,640
Speaker 2: Was the sausage pricker one. Oh yep, yep, that was

1108
00:58:40,960 --> 00:58:43,720
Speaker 2: that you would like meant to skewer the sausage and

1109
00:58:43,800 --> 00:58:46,200
Speaker 2: then clamp the handle and it would like push the

1110
00:58:46,280 --> 00:58:48,840
Speaker 2: sausage off the end of the thing. Yeah, And I

1111
00:58:48,920 --> 00:58:53,200
Speaker 2: don't think that's ever seen the sausage on the top

1112
00:58:53,240 --> 00:58:58,040
Speaker 2: of a knife or something. It's anywhere. I saw it

1113
00:58:58,120 --> 00:59:01,600
Speaker 2: the other day and I was like, oh, yeah, that's

1114
00:59:01,800 --> 00:59:02,760
Speaker 2: interesting thing, isn't it.

1115
00:59:02,960 --> 00:59:05,240
Speaker 1: Or just smoke the sausage and a real good tempt

1116
00:59:05,240 --> 00:59:07,280
Speaker 1: so that it doesn't need to do that.

1117
00:59:07,920 --> 00:59:11,600
Speaker 2: Yeah, yeah, nice and easy. Right, here's my favorite one.

1118
00:59:11,800 --> 00:59:15,240
Speaker 2: I really I should honestly not ask people. I shouldn't

1119
00:59:15,280 --> 00:59:17,240
Speaker 2: send these through and I should just ask them and

1120
00:59:17,280 --> 00:59:19,360
Speaker 2: get them to get the immediate answers straight out of

1121
00:59:19,440 --> 00:59:21,960
Speaker 2: the mouth. What's your guilty pleasure?

1122
00:59:24,200 --> 00:59:26,960
Speaker 1: My mates would say that I like rum and raisin

1123
00:59:27,080 --> 00:59:30,400
Speaker 1: ice cream and that that's my guilty pleasure. But I'm

1124
00:59:30,440 --> 00:59:34,880
Speaker 1: a fan. I love I'm a sweet tooth, I love lollies.

1125
00:59:35,040 --> 00:59:37,120
Speaker 1: Was when I was a kid and we used to

1126
00:59:37,120 --> 00:59:39,280
Speaker 1: get pocket money or whatever, I'd save it up, and

1127
00:59:39,560 --> 00:59:42,440
Speaker 1: when pick and mix was like basically ten dollars a

1128
00:59:42,520 --> 00:59:44,680
Speaker 1: kilo or you know, dollars per one hundred grams, I'll

1129
00:59:44,720 --> 00:59:48,000
Speaker 1: get a kilo bag or pick and mix from the supermarket.

1130
00:59:48,080 --> 00:59:50,280
Speaker 1: But yeah, as an adult, it sounds like rum and

1131
00:59:50,360 --> 00:59:51,480
Speaker 1: raisin ice cream is.

1132
00:59:51,880 --> 00:59:54,840
Speaker 2: It's not the most popular ice cream flavor either, is it.

1133
00:59:55,040 --> 00:59:56,720
Speaker 1: Like, I don't know, I love it if you get

1134
00:59:56,760 --> 00:59:58,800
Speaker 1: a tip top one, like the tiptop Rum and raisin

1135
00:59:59,000 --> 01:00:02,440
Speaker 1: is the quintus inch ll theyd in hokey pokey you're

1136
01:00:02,440 --> 01:00:03,400
Speaker 1: goody goodye gum drop.

1137
01:00:04,120 --> 01:00:09,760
Speaker 2: Yeah, I like hokey pokey goody goody drum drops is

1138
01:00:09,920 --> 01:00:14,360
Speaker 2: just no, just wrong. But but yeah, rum and raisin

1139
01:00:14,400 --> 01:00:15,560
Speaker 2: when I was growing up as a kid in the

1140
01:00:15,720 --> 01:00:18,600
Speaker 2: eighties and stuff like that was a really popular flavor

1141
01:00:18,640 --> 01:00:20,560
Speaker 2: in the UK. I think it's that got. It's a

1142
01:00:20,600 --> 01:00:22,240
Speaker 2: little bit dated, isn't it. That flavor?

1143
01:00:22,360 --> 01:00:28,680
Speaker 1: So yeah, border state of origin was, Yeah, we're recording

1144
01:00:28,760 --> 01:00:30,800
Speaker 1: us on Tuesdays. The state of origin was last night

1145
01:00:30,880 --> 01:00:33,600
Speaker 1: and we were around at one of the boys places

1146
01:00:33,600 --> 01:00:36,000
Speaker 1: and I've started bringing rum and raised chocolate, much to

1147
01:00:36,080 --> 01:00:39,600
Speaker 1: their Yeah, they're not happy about that. And I got

1148
01:00:39,640 --> 01:00:41,280
Speaker 1: the waters when I'm like, oh, this will be the

1149
01:00:41,360 --> 01:00:45,360
Speaker 1: best rum and raisin chocolate there is, and it was

1150
01:00:45,480 --> 01:00:52,000
Speaker 1: just raisin chocolate zero zero rum. So yeah, it's made

1151
01:00:52,040 --> 01:00:54,280
Speaker 1: it even worse. But I lifted in the makes fridge.

1152
01:00:54,640 --> 01:00:57,960
Speaker 2: You definitely you definitely need the double flavor there, but yeah,

1153
01:00:58,000 --> 01:01:00,439
Speaker 2: you're bringing it back. You're bringing it back, like maybe

1154
01:01:00,680 --> 01:01:01,680
Speaker 2: bring the retro back.

1155
01:01:01,920 --> 01:01:05,120
Speaker 1: Maybe that's an idea for a rub or a barbecue sources.

1156
01:01:06,760 --> 01:01:08,880
Speaker 2: Yeah, that would be pretty interesting. Actually, the rum and

1157
01:01:09,000 --> 01:01:13,720
Speaker 2: raisin rub like a kind of almost like a like

1158
01:01:13,840 --> 01:01:16,920
Speaker 2: a Christmas rub. That would be like a.

1159
01:01:17,440 --> 01:01:19,960
Speaker 1: Yeah, like a sprinkle, like a finishing dust for something.

1160
01:01:20,640 --> 01:01:22,160
Speaker 1: I have to talk mad about that one.

1161
01:01:22,360 --> 01:01:24,720
Speaker 2: I was going to say one of our sponsors maybe listening,

1162
01:01:24,800 --> 01:01:28,440
Speaker 2: Matthew Mel he might he might suddenly pop up and go,

1163
01:01:28,560 --> 01:01:31,320
Speaker 2: that's not a bad idea. You never know. You never know.

1164
01:01:31,560 --> 01:01:34,240
Speaker 1: Well, I'll need to ticket along the way if they.

1165
01:01:36,280 --> 01:01:37,880
Speaker 2: Okay. And what keeps you sane?

1166
01:01:39,360 --> 01:01:45,200
Speaker 1: Ah? A few things my hobbies do. Yeah, just getting

1167
01:01:45,480 --> 01:01:49,600
Speaker 1: kind of decompressing and getting out of out of work

1168
01:01:49,960 --> 01:01:53,440
Speaker 1: or out of the house with the kids or or whatever.

1169
01:01:54,880 --> 01:01:57,120
Speaker 1: I've got a religious face. I'm a Christian, and so

1170
01:01:57,240 --> 01:02:00,840
Speaker 1: that gives me quite a lot of perspective and kind

1171
01:02:00,840 --> 01:02:03,200
Speaker 1: of grounds me. And so I you know, I don't

1172
01:02:03,240 --> 01:02:05,600
Speaker 1: sweet the little stuff, and I'm quite able just to

1173
01:02:06,600 --> 01:02:09,640
Speaker 1: you know, take a breath and let stuff be as

1174
01:02:09,680 --> 01:02:14,360
Speaker 1: it may. So I'm not a yeah, not a stresser. Yeah,

1175
01:02:14,600 --> 01:02:17,160
Speaker 1: I've been real lucky that we're family overseas and a

1176
01:02:17,240 --> 01:02:18,920
Speaker 1: lot of you know, work related stuff. I've got to

1177
01:02:18,960 --> 01:02:21,840
Speaker 1: do a lot of travel, and so just removing myself

1178
01:02:21,960 --> 01:02:25,240
Speaker 1: again from my kind of everyday context is a real

1179
01:02:25,280 --> 01:02:28,760
Speaker 1: good way of taking a big excel. I mean, international

1180
01:02:29,000 --> 01:02:31,880
Speaker 1: work travel is not luxurious at or does it. I

1181
01:02:31,960 --> 01:02:33,680
Speaker 1: mean if you're flying for this class or but it's

1182
01:02:33,760 --> 01:02:37,280
Speaker 1: just tiring and rental cars and hotels and long flights.

1183
01:02:37,320 --> 01:02:41,960
Speaker 1: But just being removed from the everyday kind of grind

1184
01:02:42,160 --> 01:02:45,040
Speaker 1: is Yeah, it's probably what works great also. So yeah,

1185
01:02:45,160 --> 01:02:46,200
Speaker 1: kind of a mixture of all that.

1186
01:02:46,800 --> 01:02:48,800
Speaker 2: Yeah, I think all that that, all the all the

1187
01:02:48,880 --> 01:02:51,000
Speaker 2: kind of us just lean into some things, right, just

1188
01:02:51,080 --> 01:02:54,480
Speaker 2: get get yourself, get yourself, keep yourself a little bit

1189
01:02:54,520 --> 01:02:58,440
Speaker 2: more balanced. Well mate, they that that's it, like you survive,

1190
01:02:58,800 --> 01:03:01,560
Speaker 2: You survive. It's been great to have you back into

1191
01:03:01,640 --> 01:03:03,960
Speaker 2: the scene. Where can people keep up with your online?

1192
01:03:04,000 --> 01:03:06,680
Speaker 2: Where can they find stuff to buy? Because you are

1193
01:03:06,800 --> 01:03:09,240
Speaker 2: customer facing as well as sort of business facing.

1194
01:03:09,480 --> 01:03:11,720
Speaker 1: Yeah, so I'll make sure I cover all the bases.

1195
01:03:11,840 --> 01:03:15,440
Speaker 1: So we've got ye barbecue pro dot co dot in z,

1196
01:03:15,600 --> 01:03:18,640
Speaker 1: which is kind of the central website that's got everything

1197
01:03:19,920 --> 01:03:22,720
Speaker 1: that we haven't stocklisted. There's a putbear or dot co

1198
01:03:22,800 --> 01:03:26,920
Speaker 1: dot in z website which is almost which is being rebuilt,

1199
01:03:26,960 --> 01:03:29,040
Speaker 1: which is almost done, which obviously is the put bear stuff.

1200
01:03:29,120 --> 01:03:32,240
Speaker 1: Is a pure q co dot in z website, is

1201
01:03:32,240 --> 01:03:35,880
Speaker 1: a Fireboard website coming. So that's kind of all the

1202
01:03:35,920 --> 01:03:37,720
Speaker 1: website stuff. And then each of those have got a

1203
01:03:38,120 --> 01:03:40,520
Speaker 1: you know, a Facebook page and sign which are pretty

1204
01:03:40,520 --> 01:03:42,800
Speaker 1: straightforward to find. And then if you have any interest

1205
01:03:42,880 --> 01:03:45,480
Speaker 1: in watching me catch fish that I'm not going to

1206
01:03:45,520 --> 01:03:48,680
Speaker 1: aid or golf or taking photos of my cocks or whatever,

1207
01:03:48,800 --> 01:03:51,280
Speaker 1: then I think just Adam underscore plues on Instagram and

1208
01:03:51,360 --> 01:03:55,080
Speaker 1: Adam plues on Facebook. All those pages aren't private, so

1209
01:03:56,080 --> 01:03:58,040
Speaker 1: pretty easy to kind of follow along with what I'm

1210
01:03:58,120 --> 01:04:01,080
Speaker 1: up to. But watch me walking up and down my

1211
01:04:01,240 --> 01:04:03,680
Speaker 1: road for exercise, you know, just kind of every day life,

1212
01:04:04,440 --> 01:04:06,000
Speaker 1: boring every day life stuff.

1213
01:04:06,880 --> 01:04:09,840
Speaker 2: There you go, So whatever you fancy, you know, and

1214
01:04:09,960 --> 01:04:12,600
Speaker 2: let's you know, you say boring every day life. But

1215
01:04:12,800 --> 01:04:16,280
Speaker 2: there's a fetishist for everything I've decided out there. Somebody

1216
01:04:16,360 --> 01:04:18,440
Speaker 2: somewhere will be getting some kicks out watching you go

1217
01:04:18,560 --> 01:04:22,520
Speaker 2: up and down the road, So you know that's how

1218
01:04:22,560 --> 01:04:24,440
Speaker 2: it works. So mate, thank you so much, for joining

1219
01:04:24,520 --> 01:04:28,080
Speaker 2: us and spending some time with us tonight. And guys,

1220
01:04:28,200 --> 01:04:32,280
Speaker 2: that is it for another episode of Barbecue Base. Thank

1221
01:04:32,400 --> 01:04:35,360
Speaker 2: you for stopping by and lending us your ears, you

1222
01:04:35,520 --> 01:04:38,320
Speaker 2: know the drill. Make sure you hit that subscribe button

1223
01:04:38,440 --> 01:04:41,280
Speaker 2: to never miss an episode, and just click that little

1224
01:04:41,320 --> 01:04:44,160
Speaker 2: thing which says auto download because that really helps us

1225
01:04:44,200 --> 01:04:46,600
Speaker 2: out as well. And make sure you're following us on

1226
01:04:46,720 --> 01:04:50,520
Speaker 2: our socials. It's Barbecue based en Z on Facebook and

1227
01:04:50,880 --> 01:04:53,920
Speaker 2: just Barbecue Base on Insta. If you want to keep

1228
01:04:54,000 --> 01:04:56,680
Speaker 2: up with NOL, he's Meet Matthew Collective on every social

1229
01:04:56,720 --> 01:04:59,480
Speaker 2: platform known to man, and you can get behind those

1230
01:04:59,560 --> 01:05:03,720
Speaker 2: flapping meat curtains of his Meetmathia Collective dot com and

1231
01:05:03,920 --> 01:05:07,200
Speaker 2: delve into the murky depths of his brain by paying

1232
01:05:07,360 --> 01:05:10,040
Speaker 2: a small monthly sum to him. And if you want

1233
01:05:10,080 --> 01:05:13,040
Speaker 2: to keep up with me, it's Burnt Beginnings Barbecue on

1234
01:05:13,280 --> 01:05:17,600
Speaker 2: Facebook and Insta. So come on back next time when

1235
01:05:17,640 --> 01:05:20,800
Speaker 2: we'll have more great barbecue chat, tips, tricks and guests

1236
01:05:20,880 --> 01:05:22,720
Speaker 2: on Barbecue Base