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Speaker 1: This is Bill Breeden with Elsie Barbecue and you're listening

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Speaker 1: to Barbecue Base.

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Speaker 2: All right, Welcome back to competition time, everybody. Thank you

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Speaker 2: for coming back and lending us your ears for these

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Speaker 2: I will remind you that Competition Time and Barbecue Base

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Speaker 2: is brought to you by the excellent New Zealanders at

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Speaker 2: Jack Daniels iHeartRadio, Rum and Queue and Hunting and Fishing

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Speaker 2: Hut Valley. So make sure you support all those fine

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Speaker 2: businesses that support us on this journey and this competition time.

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Speaker 2: We've got the man of the moment, really the GC

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Speaker 2: winner from his final Jack and Smoke competition down in Napier,

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Speaker 2: mister Brendan Riisemer otherwise known as the Smoking Meat House.

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Speaker 2: Welcome back to Barbecue Base and welcome to your first

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Speaker 2: competition time.

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Speaker 1: Brendan. Yeah, it's been a while you've been You've been

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Speaker 1: handling me for a while.

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Speaker 2: A we did and you tried to tell me that

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Speaker 2: you were out of form, and you were, you know,

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Speaker 2: you didn't want to come on because you were out

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Speaker 2: of form. And then I think I message you straight

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Speaker 2: after Sunday going well you're back in form now, so

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Speaker 2: I don't think you can hide any longer and we'll

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Speaker 2: have to have you back on now.

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Speaker 1: Yeah. No, it's just been a better really, I mean

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Speaker 1: the weekend was just a yeah, a very very nice surprise.

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Speaker 1: So yeah, you know, let's go now.

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Speaker 2: For anybody who doesn't know you out there, and I

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Speaker 2: don't know who that would be, but there might be

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Speaker 2: one or two who's not quite sure who you are.

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Speaker 2: You give us a quick rundown of you and the

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Speaker 2: smoking meat house and the quick how you get to hear,

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Speaker 2: and then we'll move on from that point.

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Speaker 1: Cheapest I think sort of started back in twenty sixteen

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Speaker 1: meeting j Meck just went down or from there. Yeah,

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Speaker 1: competition barbecue started for me in twenty seventeen. We started

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Speaker 1: going to Australia pretty much straight away when I met

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Speaker 1: Trev Dawson from Ossie Pit Boys. So the learning curve

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Speaker 1: was very very steep. Learned a lot. We had had

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Speaker 1: a lot of a lot of success between the both

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Speaker 1: of us. It was great. We just went all over

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Speaker 1: the place. I think the biggest I think it was

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Speaker 1: about twenty eighteen. I think I remember doing about five

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Speaker 1: competitions in seven weeks in three countries. It was Australia,

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Speaker 1: New Zealand and Texas in twenty eighteen when we went

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Speaker 1: over the CA World champ So it's been a it's

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Speaker 1: been a hell of a riot. It's been nuts, is

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Speaker 1: he Well.

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Speaker 2: You've certainly achieved a lot in that time. I've always

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Speaker 2: known you as one of the most successful and the

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Speaker 2: people that we all look up to to go how

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Speaker 2: do we it's normally how do we beat Brendan And

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Speaker 2: we're not we're not normally not sure on that either.

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Speaker 2: But what's the thing that you're most proud of in

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Speaker 2: your competition barbecue career?

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Speaker 1: I don't know. I mean, the first thing comes to

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Speaker 1: mind is just just sharing that you know, sharing that

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Speaker 1: knowledge and seeing you know, those guys go on to

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Speaker 1: you know, have success and you know talking to you know,

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Speaker 1: Steve and Mike when they were just starting off, and

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Speaker 1: and you know, just all those those questions that you

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Speaker 1: that you do have star infancy with us sort of

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Speaker 1: getting to and you know, it's just been great and

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Speaker 1: just seeing the development we've had with you know, more

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Speaker 1: Beat of Barbecue, J mec And and Mikey and that

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Speaker 1: and and you know Matt and and j Day and

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Speaker 1: Heather my mark is sixty six just seeing the journey,

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Speaker 1: you know, every what's sort of going on now, and

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Speaker 1: just sort of meeting new people on the scene, you know,

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Speaker 1: working with Heather mistresses Meat the last couple of years,

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Speaker 1: it's and just seeing where she's going to and where

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Speaker 1: she's going to be headed. It's it's really cool. I

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Speaker 1: think just sharing the knowledge and just you know, just

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Speaker 1: having fun with that, I think is probably the biggest,

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Speaker 1: biggest thing to come out of that.

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Speaker 2: Yeah, you certainly do kind of take a few people

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Speaker 2: under your wing. I know often see obviously with Heather

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Speaker 2: recently that's been that. But you know you've helped me

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Speaker 2: along the way. We've had some good chats and you

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Speaker 2: give me some advice as we've gone. Yeah. I haven't

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Speaker 2: managed to get all your secrets out of you, but

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Speaker 2: you've definitely pointed me in some directions to try. I mean,

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Speaker 2: what's your approach when you are kind of coaching and

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Speaker 2: helping a team, because you're not You're not just telling

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Speaker 2: them what to do, are you.

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Speaker 1: No, No, that's more I think it's just more about

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Speaker 1: techniques because everybody's got their own approach to what something

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Speaker 1: tastes like in that so it's probably more about just

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Speaker 1: techniques and just you know, working on that texture, I think,

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Speaker 1: rather than sort of telling them what to put on it,

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Speaker 1: what to put in it, because that's just very subjective.

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Speaker 1: I mean, you know, you taste Jmex food, you taste

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Speaker 1: you know here, this food, it's just it's completely different.

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Speaker 1: It tastes My food is all completely different. It's just

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Speaker 1: more about that technique in the cooking style and that

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Speaker 1: I think. So, I think once you're on the right

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Speaker 1: track to there and just you know, just balancing everything

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Speaker 1: out from there, it's yeah, I think that's where you're

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Speaker 1: just you know, you're just where you start up from,

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Speaker 1: just you know, just pushing people in the right direction.

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Speaker 2: I think, Yeah, so you've helped I mean, you've obviously

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Speaker 2: helped a lot of people learn in your time, But

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Speaker 2: what's been what's your biggest learning moment? Was there was

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Speaker 2: there a thing that really changed the direction of everything

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Speaker 2: you're doing where you had that kind of light bulb

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Speaker 2: go on. Yeah.

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Speaker 1: I sort of think, you know, probably was it three

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Speaker 1: or four years ago when we were you know, when

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Speaker 1: you sort of think you've got everything sort of nailed,

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Speaker 1: you've got lots of successes in that, and then you

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Speaker 1: start you know, the dudgers just start don't start liking

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Speaker 1: your food anymore, and it's just you've, you know, you

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Speaker 1: start doing that for a year or two and you

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Speaker 1: just think, you know, what the what the hell am

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Speaker 1: I thereing wrong here? And you've just you know, just

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Speaker 1: reinventing you know, yourself like that. And I mean Heather's

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Speaker 1: just taught me, you know, so much about you know,

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Speaker 1: flavors and tastes in that too. I mean she's got

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Speaker 1: a completely different approach to to that sort of thing.

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Speaker 1: So I've taken on board what she's sort of taught

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Speaker 1: me and you know, just applied that to my own

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Speaker 1: my own flavor profile, and you know, things are you know,

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Speaker 1: just starting to you know, sort of get get back

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Speaker 1: on track in the last sort of well probably this year,

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Speaker 1: I think, you know, this year has been a you know,

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Speaker 1: been another big learning curve and you find I've seen

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Speaker 1: a lot of teams sort of go through that too.

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Speaker 1: You know, smoke Face Grillers top of their game, Butcher's

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Speaker 1: Ax top of the game. And you know, Butcher's Ax

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Speaker 1: g seeing at Kangaroo Valley just last week, and you know,

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Speaker 1: smoke Face Grillers g seeing it Ben to go meet

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Speaker 1: stop this year. So you've had all these these teams

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Speaker 1: that have had great successes, they've you know, I wouldn't

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Speaker 1: say they've fallen off, but they've just you know, you know,

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Speaker 1: taste and profiles change, you know, judges, taste changes, and

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Speaker 1: you've just got to you know, you've either got to

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Speaker 1: you know, say see you later give up, or you've

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Speaker 1: just got to try and you find another way of

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Speaker 1: doing things. And yeah, it's it's a real hard, hard

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Speaker 1: thing to sort of get your head around. It's a

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Speaker 1: it's not that I've had much of an ego anyway,

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Speaker 1: but it's yeah, you know, to be told that your

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Speaker 1: you know, your food's not that good anymore. It's just like,

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Speaker 1: you know, shit, okay, right, what's going on here? It's yeah,

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Speaker 1: it's hard. It's hard. It's really hard.

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Speaker 2: It's an interesting thing because you know, I think we

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Speaker 2: all kind of get that thing where you plateau, right,

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Speaker 2: and you you maybe you've had things that worked and

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Speaker 2: it's natural to want to hang on to them and

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Speaker 2: not have to kind of go back and redo things.

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Speaker 2: Did you find that you had to do was that

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Speaker 2: lots of little things or did you go right just

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Speaker 2: kind of draw a line, I'm going to kind of

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Speaker 2: go back to some basics and really change stuff. Do

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Speaker 2: you find it was a big change or lots of

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Speaker 2: little changes that you had to make.

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Speaker 1: I think it was just a lot of a lot

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Speaker 1: of little changes to start with. I mean, presentation was

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Speaker 1: an issue, texture was an issue. It was just a

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Speaker 1: taste thing. So I think J Max put it perfectly

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Speaker 1: when he said, you know, competition barbecue, you're just chasing

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Speaker 1: a constantly moving target. And that's exactly what it feels like.

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Speaker 1: You know, you can do the same profile and ribs

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Speaker 1: and pork. You know, you can come top three in

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Speaker 1: pork ribs, and you can come fifteenth and pork, and

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Speaker 1: then the next week you're like top and pork and

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Speaker 1: then your bottom and pork ribs. So it's just a

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Speaker 1: it's just a it's an absolute mind fuck. But yeah,

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Speaker 1: I think it's just all about just just balancing flavors.

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Speaker 1: And I think that's what probably Heathers taught me the most,

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Speaker 1: is just getting everything really really balanced. It doesn't have

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Speaker 1: to be you know, to one way this or you know,

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Speaker 1: it's just a yeah, it's just lots of little things

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Speaker 1: and it's just hard to like not just make messive

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Speaker 1: changes and then expect messive results. You've sort of got

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Speaker 1: to go in little increments. It's yeah, it's been a

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Speaker 1: big Yeah, it's just been another big learning curve. Really

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Speaker 1: do you.

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Speaker 2: Think that because you've cooked all over New Zealand and

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Speaker 2: quite a lot of Australia. In New Zealand, are there

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Speaker 2: different regions that like different flavors or is it that

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Speaker 2: there's a Kiwi profile for you.

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Speaker 1: I don't know, it's it's a tricky one. I mean

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Speaker 1: I always go back to the Butcher's ax analogy when

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Speaker 1: they went like about seven gcs in a row, and

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Speaker 1: that was in Victoria, New South Wales and Tasmania. I

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Speaker 1: mean you can't you can't go to you know, three

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Speaker 1: separate states in Australia, you know, with different profiles, and

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Speaker 1: when they just did the same thing through different states.

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Speaker 1: I think at the end of the day, good balance

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Speaker 1: barbecue wins. I wouldn't say unoffensive. I think it's still

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Speaker 1: got to have a good amount of punch and flavor

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Speaker 1: to it. So I don't know, You've just got to

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Speaker 1: keep on checking yourself. You've just got to have people

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Speaker 1: around you just to keep on making sure you're on track.

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Speaker 1: You just can't get too complacent. You've just got to

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Speaker 1: You've just got to keep you know, you've just got

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Speaker 1: to keep right on it.

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Speaker 2: What's the protein you work on most right now? Obviously

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Speaker 2: not pork? After the weekend, that one seems nailed.

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Speaker 1: Well, yeah, it seems really really weird. I mean that

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Speaker 1: the biggest one would probably have to be brisket, which

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Speaker 1: used to be our strongest sort of one. I mean,

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Speaker 1: we've got a fantastic product, but saying that, you know,

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Speaker 1: we're still in the top, you know, five six seven

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Speaker 1: with brisket, we're just sort of not hitting the hitting

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Speaker 1: the trophies and that which is which is Yeah, I

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Speaker 1: don't want to sound too sort of arrogant saying that,

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Speaker 1: but it's yeah, it's it's it's really odd. Yeah, I

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Speaker 1: thought we've had a really strong profile. That's probably one

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Speaker 1: one thing that has been a really constant over the

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Speaker 1: last you know, eight years, has been our really strong,

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Speaker 1: you know, beef breasket profile. And I don't know whether

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Speaker 1: everybody else is just sort of you know, taking things

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Speaker 1: to a to another level and I just have to

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Speaker 1: sort of you know, amp that up a little bit too.

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Speaker 1: But yeah, it'd have to be brisket. But I'm not

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Speaker 1: saying that I'm not unhappy with it because we're still

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Speaker 1: you know, we're still hitting the top tens with it.

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Speaker 1: So they sort of say, once you're once you're hitting

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Speaker 1: top tens, don't change your things. So it's you know,

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Speaker 1: just going back to just those little, those little tweaks.

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Speaker 1: You know, it's just a you know, just a shake

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Speaker 1: of something here and a bit of something here. It's

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Speaker 1: just you know, I think they just goes to show

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Speaker 1: the level of competition barbecue in New Zealand and Australia

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Speaker 1: now to I think it is just so it is

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Speaker 1: just so so strong, you know, everybody has just really

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Speaker 1: really lifted the game. That that was actually one of

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Speaker 1: the comments from one of the judges from We're Sure.

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Speaker 1: I caught up with Don Saturday evening. He had been

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Speaker 1: he's done all eight, he's done all the all eight

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Speaker 1: NSBA competitions, and he said this year was just, you know,

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Speaker 1: level above last year. So you know, when you hear

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Speaker 1: that from a season judge, you know, you know, weird

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Speaker 1: things are sort of hitting and a good place.

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Speaker 2: I have this thing where, well, there's two things. One

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Speaker 2: is that you know, you hear about when if you

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Speaker 2: follow the American scene and you know people like I

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Speaker 2: got a GC there and a GC there, and then

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Speaker 2: there's another GC over here and all that kind of stuff,

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Speaker 2: and not taking anything away from those guys, because there

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Speaker 2: are some amazing cooks over there, but I always think

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Speaker 2: it's easier to find a place you can win a

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Speaker 2: GC in the States because they have so many competitions,

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Speaker 2: like not everybody can turn up to every competition, whereas here,

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Speaker 2: like even in New Zealand, it's so hard because every

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Speaker 2: top team goes to every competition, so every time you've

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Speaker 2: literally got to beat the best of the best of

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Speaker 2: the best to do it, and that that is why

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Speaker 2: I think, you know, you've looked at those teams like

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Speaker 2: more better going over to the jack last year and

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Speaker 2: picking up brisket first place and Roum and Q went

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Speaker 2: over and did really well over there, and then the

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Speaker 2: Kiwi's over in ours and yeah, it's a it's a

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Speaker 2: really tough com petition here especially. And the other thing

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Speaker 2: I always have this conversation with what's worse, Well, what's

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Speaker 2: better to do consistently well but finished, say, like you know,

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Speaker 2: six and not get in the trophies, or to pick

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Speaker 2: up a trophy and a walk but bomb everything else.

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Speaker 1: Yeah, it's tricky one. Yeah, yeah, as you just go

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Speaker 1: back to what you're saying before the The Aussie Invitational

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Speaker 1: this year was really really interesting, you know the first

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Speaker 1: year obviously, you know Dan smashed it and Troy RGC

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Speaker 1: which was a fantastic result. And then on the Sunday

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Speaker 1: with the with the Open, you had the you know,

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Speaker 1: the American team Chicken Fry up there, you know, GC

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Speaker 1: and Troy r GC was a LC. Sorry I thought

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Speaker 1: it was chicken f Yeah, but so so to see

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Speaker 1: the Americans up there, which is you know, really unusual.

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Speaker 1: Was most of the times when the Americans come over here,

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Speaker 1: apart from Loud and boodiep you know, they usually get

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Speaker 1: you know, they get sort of you know, sim pecking

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Speaker 1: in a hurry. So there's not many American teams that

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Speaker 1: come over to Australia and New Zealand and do well.

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Speaker 1: That's probably the point that I was trying to say.

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Speaker 1: So you know, you see you see Troy going over

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Speaker 1: to Ossie in that field and are just seeing on

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Speaker 1: both days. I think that's just absolutely phenomenal achievement. That

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Speaker 1: is just phenomenal.

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Speaker 2: That man is a machine. And you know the trips

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Speaker 2: he does to the States as well, right, and he

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Speaker 2: does very well over in the States. He'll pick up

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Speaker 2: walks and he'll know he surprises people over there. And

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Speaker 2: it's to think he does all of that and he

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Speaker 2: cooks on his own the whole time. Travels up from

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Speaker 2: christ Church. He's always a fly and fly out guy.

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Speaker 1: Oh absolutely, I mean, I mean he's definitely got the

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Speaker 1: gift of the gab with you know, getting people to

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Speaker 1: sort of bring him with some pieces in that.

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Speaker 2: So yeah, yeah, I brought him some stuff this week.

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Speaker 2: Did he use it? I think, well, it was an

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Speaker 2: unopened packet something that believers going in the chest for

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Speaker 2: the next time. So he was like, oh, have you

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Speaker 2: got something, I'll have it if you don't want it,

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Speaker 2: and so yeah, I can. I can do that for you.

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Speaker 2: So you know you're not a well you sometimes are

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Speaker 2: a fly and flyout guy because you do do the

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Speaker 2: competing and Aussie. But I know you've joined the trailer

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Speaker 2: the trailer team in the last twelve months as well.

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Speaker 2: But what does your comp set up look like for everybody?

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Speaker 2: What are you cooking on?

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Speaker 1: Oh cheaper? It's basically just a octop at multi Q

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Speaker 1: and a chargriller acorn, two barbecues. There's one table, one

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Speaker 1: three by three outside the trailer. We just do our

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Speaker 1: boxing up inside the trailer just to sort of keep

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Speaker 1: out of the wind and the and the rain in there.

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Speaker 1: But it is very, very minimal. You know, even when

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Speaker 1: I go to Australia, I can fit everything in a

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Speaker 1: in a three by three. It'll be one table, a

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Speaker 1: suitcase and two barbecues. Really, everything's just sot stripped, stripped

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Speaker 1: right back, the meat really stripped back, you know, just

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Speaker 1: you know, one brisket, you know, one point two mini muscles,

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Speaker 1: you know collar I only cook eight thighs and two

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Speaker 1: recks of ribs. It is just I've just stripped everything

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Speaker 1: back so far because I do travel a lot, love

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Speaker 1: going to Aussie, catching up with the Aussie boys and that,

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Speaker 1: but you just can't take heaps of ship because it

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Speaker 1: just you know, it either gets lost or you know,

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Speaker 1: you stand on it and break it. And you've got

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Speaker 1: to You've got to strip everything right down to the

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Speaker 1: to the absolute beir essentials. And yeah, I mean, anybody

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Speaker 1: just having a look at what you know I do

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Speaker 1: was just you know, it would probably be you know,

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Speaker 1: where's where's the rest of it. We had a couple

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Speaker 1: of couple of comments on Saturday. Actually there was three

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Speaker 1: three three teams sort of cooking under three three by

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Speaker 1: three gazebos. There was head of myself and X and

337
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Speaker 1: Cursed and everyone sort of was just looking thinking it

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Speaker 1: was just like one one team and it's just like no, no,

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Speaker 1: it was actually three teams cooking by myself. I'm cooking

340
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Speaker 1: by myself and and pick some cursor cooking by themselves.

341
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Speaker 1: So yeah, they were like, oh okay, yeah, okay, that's weird.

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Speaker 1: But yeah, it's everything's just very minimal, absolutely minimal.

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Speaker 2: Yeah, I can totally get it. You know, the less

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00:18:15,359 --> 00:18:19,360
Speaker 2: things to go wrong, right, less less points of redundancy

345
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Speaker 2: you need.

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Speaker 1: Yeah, And I mean if you if you're sort of

347
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Speaker 1: making stuff up on the fly to you know, if

348
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Speaker 1: you're taking rubs you know what's working. If you take

349
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Speaker 1: too much stuff, you start seeking guessing yourself, you're ed

350
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Speaker 1: of it, of this, You add a bit of that,

351
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Speaker 1: and it just you know, completely, you know, completely backfires

352
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Speaker 1: on you. If you're just taking one source. You've worked

353
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Speaker 1: out a plan of attack, you've got a strategy. You know,

354
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Speaker 1: you've just got to you know, you've got to trust

355
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Speaker 1: the trust the plan, trust the process absolutely.

356
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Speaker 2: Now with the process, what does your routine look like?

357
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Speaker 2: How far back do you start prepping? Do you have

358
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Speaker 2: a do you have set days for set things like?

359
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Speaker 2: How do you approach a competition?

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Speaker 1: Uh? Yeah, I probably sort of start getting stuff out

361
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Speaker 1: of the freezer over the weekend. You know, brisket. Brisket's

362
00:19:02,320 --> 00:19:04,320
Speaker 1: usually already you know, pre trimmed up in that. So

363
00:19:04,400 --> 00:19:07,399
Speaker 1: that's just sort of thawing out pork collars I just

364
00:19:07,480 --> 00:19:10,960
Speaker 1: get from bid Food. They're thawing out. I'll just whack

365
00:19:11,000 --> 00:19:13,480
Speaker 1: the money muscles out sort of Wednesday Thursday when never

366
00:19:13,560 --> 00:19:16,960
Speaker 1: that sort of thought. It's pretty relaxed. I do like

367
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Speaker 1: do like using fresh chicken thighs, which I'll buy on

368
00:19:21,840 --> 00:19:25,320
Speaker 1: a Thursday or a Wednesday. If I'm traveling, I'll just

369
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Speaker 1: get the skins from Mad Butcher. I'll just trim everything up,

370
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Speaker 1: put them in backpacks and and banging them in the

371
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Speaker 1: fridge in the in the trailer. Really, yeah, it's it's

372
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Speaker 1: pretty relaxed. I'll do the injections probably on Thursday, mix

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Speaker 1: them up, put them in the fridge, and yeah, it's all.

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Speaker 1: I've spent less time doing prep now than I used

375
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Speaker 1: to be sort of quite you know, particular and ang

376
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Speaker 1: about it. Now now I think as I've sort of

377
00:19:56,920 --> 00:19:59,239
Speaker 1: you know, gone on, I've just got to be a

378
00:19:59,240 --> 00:20:01,280
Speaker 1: bit more relaxed about it now. So if something doesn't

379
00:20:01,280 --> 00:20:04,119
Speaker 1: happen on Wednesday, it all happened on Thursday. So you know,

380
00:20:04,160 --> 00:20:06,159
Speaker 1: as long as as the trailers all packed up on

381
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Speaker 1: Thursday night and I'm just out of their first thing

382
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Speaker 1: Friday morning, I'm happy days.

383
00:20:12,080 --> 00:20:15,480
Speaker 2: Yeah, yeah, bring it back. But what about a competition

384
00:20:15,560 --> 00:20:17,400
Speaker 2: do you have when you're actually there? Have you got

385
00:20:17,400 --> 00:20:23,679
Speaker 2: any rituals or superstitions? Lucky pants lucky socks, anything like that.

386
00:20:24,000 --> 00:20:25,479
Speaker 2: Lucky mascot likes to come with you.

387
00:20:26,080 --> 00:20:27,800
Speaker 1: I try and stay away for that sort of shit

388
00:20:27,800 --> 00:20:29,640
Speaker 1: because that'll just do my head. And you know, I've

389
00:20:29,680 --> 00:20:32,200
Speaker 1: got enough. I've got enough shit to worry about having

390
00:20:32,240 --> 00:20:34,399
Speaker 1: to worry about the only thing I do have is

391
00:20:34,440 --> 00:20:41,240
Speaker 1: the chet knows about my my Texas socks. So he

392
00:20:42,400 --> 00:20:45,560
Speaker 1: last pair of Texas socks I got, I sent a

393
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Speaker 1: photo back to him and they hit all holes on them.

394
00:20:47,600 --> 00:20:50,760
Speaker 1: So he sent like three peers over with j Mack

395
00:20:51,000 --> 00:20:55,879
Speaker 1: last time. So they never got blessed blessed by by

396
00:20:55,960 --> 00:20:58,360
Speaker 1: Toughy though, So I'm a little bit disappointed about that.

397
00:20:58,440 --> 00:21:02,159
Speaker 1: But maybe that's some pretty nice sticks of socks. So

398
00:21:02,240 --> 00:21:04,879
Speaker 1: they're the only things that I, you know, I would,

399
00:21:05,359 --> 00:21:07,600
Speaker 1: you know, But then again I didn't with them on Saturday,

400
00:21:07,640 --> 00:21:10,320
Speaker 1: so you know, there you go. You know, I try

401
00:21:10,320 --> 00:21:11,560
Speaker 1: and say everything sort of stuff.

402
00:21:11,760 --> 00:21:14,480
Speaker 2: If they're not blessed by the Professor, then obviously they

403
00:21:14,480 --> 00:21:17,240
Speaker 2: weren't that lucky and you didn't need them on Saturday.

404
00:21:17,320 --> 00:21:21,000
Speaker 2: So you know that that maybe says it all. I

405
00:21:21,040 --> 00:21:25,560
Speaker 2: have to ditch my lucky socks now. If you could

406
00:21:25,640 --> 00:21:28,560
Speaker 2: go back in time, if the old Dolorean popped up

407
00:21:28,680 --> 00:21:30,640
Speaker 2: right next to you. You can pop back in time

408
00:21:30,680 --> 00:21:35,920
Speaker 2: and find Brendan Riiseman Competition number one and give yourself

409
00:21:36,080 --> 00:21:40,160
Speaker 2: one piece of advice. What advice would you give yourself?

410
00:21:42,480 --> 00:21:48,399
Speaker 1: Keepers just relax, chill out, just enjoy it. You know,

411
00:21:48,440 --> 00:21:52,560
Speaker 1: you sort of get so focused on results. You've got

412
00:21:52,560 --> 00:21:57,400
Speaker 1: so much pressure from sponsors and expectations from people, and there,

413
00:21:57,480 --> 00:22:00,480
Speaker 1: you know, I think, just just relax and just enjoy

414
00:22:00,560 --> 00:22:07,320
Speaker 1: the enjoy the journey really and just yeah, just just

415
00:22:07,480 --> 00:22:07,920
Speaker 1: chill out.

416
00:22:08,240 --> 00:22:11,720
Speaker 2: Yeah, how many? How many competitions did it take you?

417
00:22:11,760 --> 00:22:14,680
Speaker 2: Because I can remember the point where it slowed down

418
00:22:14,840 --> 00:22:17,960
Speaker 2: for us? Like how many? Because you know, you do

419
00:22:18,040 --> 00:22:20,280
Speaker 2: your first view and you get to that the point

420
00:22:20,320 --> 00:22:23,480
Speaker 2: of the first hand in, and you'll then look around

421
00:22:23,560 --> 00:22:25,720
Speaker 2: three hours later and your whole place is a bomb

422
00:22:25,760 --> 00:22:27,800
Speaker 2: site and you're like, oh my god, and you were running.

423
00:22:27,920 --> 00:22:30,800
Speaker 2: You feel like you've been running for three hours. And

424
00:22:30,840 --> 00:22:33,120
Speaker 2: then there's a point where you get to a competition

425
00:22:33,119 --> 00:22:36,119
Speaker 2: and you're like you hand in chicken, and then you're

426
00:22:36,160 --> 00:22:39,199
Speaker 2: you're like, oh, I haven't really got anything to do

427
00:22:39,240 --> 00:22:41,480
Speaker 2: for a bit. I'll just I guess I'll just chill

428
00:22:41,520 --> 00:22:44,160
Speaker 2: out and hang out for a bit because you've got

429
00:22:44,160 --> 00:22:46,879
Speaker 2: your stuff sorted, you know, you can get into the rhythm.

430
00:22:47,080 --> 00:22:50,359
Speaker 2: How many comps do you reckon? It took you for

431
00:22:50,440 --> 00:22:52,080
Speaker 2: it all to slow down in front of you.

432
00:22:52,840 --> 00:22:56,000
Speaker 1: Oh true. I think Trievor taught me that from very

433
00:22:56,040 --> 00:23:00,320
Speaker 1: early on. We were always sort of just set down

434
00:23:00,359 --> 00:23:02,720
Speaker 1: watching everybody, you know, just running around like edge just

435
00:23:02,840 --> 00:23:06,760
Speaker 1: chocks and we're just like going, yeah, what's what's going

436
00:23:06,760 --> 00:23:10,639
Speaker 1: on here? And yeah, so I think I got taught

437
00:23:10,680 --> 00:23:13,720
Speaker 1: that from very very you know, early on, I you know,

438
00:23:13,800 --> 00:23:18,040
Speaker 1: clean up after myself, you know, straight away, anything that

439
00:23:18,160 --> 00:23:20,560
Speaker 1: gets dirty, I'll just clean it, wash it, and I'll

440
00:23:20,600 --> 00:23:22,440
Speaker 1: just have a bucket of water there or some wipes,

441
00:23:22,480 --> 00:23:25,080
Speaker 1: you know, clean it all down. Just making all that

442
00:23:25,440 --> 00:23:31,160
Speaker 1: that clean up process earlier on. And yeah, I think

443
00:23:31,160 --> 00:23:34,200
Speaker 1: we just have a really really nice calm, calm site now.

444
00:23:35,040 --> 00:23:38,199
Speaker 1: I think Heather's taking that on on board too. You know,

445
00:23:38,240 --> 00:23:42,520
Speaker 1: we're just sort of sitting just relaxing really just we

446
00:23:42,680 --> 00:23:46,120
Speaker 1: just know everything's just under control, because everything's done. If

447
00:23:46,119 --> 00:23:48,880
Speaker 1: we if we've got everything sort of sliced up and ready,

448
00:23:48,920 --> 00:23:51,399
Speaker 1: it's just sitting in the pictures warming up, ready to

449
00:23:51,480 --> 00:23:56,960
Speaker 1: just go straight into the box. Yeah, I think, Yeah,

450
00:23:57,119 --> 00:23:59,440
Speaker 1: I think I got lucky there with with Trev teaching

451
00:23:59,520 --> 00:24:01,879
Speaker 1: them at teaching me there very very early on.

452
00:24:02,560 --> 00:24:04,480
Speaker 2: Yeah, i'd say you have you had a very good

453
00:24:04,480 --> 00:24:08,280
Speaker 2: teacher and that one he's obviously done a good job.

454
00:24:08,640 --> 00:24:13,040
Speaker 2: Now what is why is there anything you change? And

455
00:24:13,160 --> 00:24:17,200
Speaker 2: is there something you'd never want to change about competition barbecue?

456
00:24:18,560 --> 00:24:21,120
Speaker 2: And it can be New Zealand, Australia or further Afield,

457
00:24:21,280 --> 00:24:22,040
Speaker 2: that's up to you.

458
00:24:24,160 --> 00:24:26,320
Speaker 1: Oh, I don't know. I don't know I want to

459
00:24:26,400 --> 00:24:33,600
Speaker 1: change anything really, probably nothing. Actually, I wouldn't want to

460
00:24:33,680 --> 00:24:38,000
Speaker 1: change anything. Everything's everything just has its own challenges and

461
00:24:38,600 --> 00:24:42,480
Speaker 1: everything has its own pluses and minuses, and you've just

462
00:24:42,560 --> 00:24:44,600
Speaker 1: got to roll roll with the punches. And you know,

463
00:24:44,640 --> 00:24:48,040
Speaker 1: you might not be happy with something, but other people

464
00:24:48,040 --> 00:24:52,040
Speaker 1: are happy with it. Yeah, I think you know, the

465
00:24:52,080 --> 00:24:54,359
Speaker 1: weathers the weather is always something always I'd like to

466
00:24:54,400 --> 00:24:57,960
Speaker 1: be able to change, but you know you can't do that.

467
00:24:58,000 --> 00:24:59,760
Speaker 1: You know, I think you always got to have those

468
00:25:00,119 --> 00:25:02,600
Speaker 1: balls throwing at you just to keep you on your toes.

469
00:25:02,640 --> 00:25:06,159
Speaker 1: You know, you can't have everything as a constant. You know,

470
00:25:06,240 --> 00:25:09,359
Speaker 1: everything's got to be variable and you know, just to

471
00:25:09,440 --> 00:25:11,200
Speaker 1: keep you on your toes. If it's sort of got

472
00:25:11,200 --> 00:25:13,200
Speaker 1: too easy. I think, you know, I think you get

473
00:25:13,200 --> 00:25:14,119
Speaker 1: bored pretty quickly.

474
00:25:15,040 --> 00:25:17,840
Speaker 2: So what you're saying is we haven't had a tornado

475
00:25:17,880 --> 00:25:20,960
Speaker 2: in a little while. Come down, throw a few pits

476
00:25:20,960 --> 00:25:25,560
Speaker 2: around or anything like that, and you'd like something, Wow, yeah.

477
00:25:25,359 --> 00:25:27,200
Speaker 1: You've got a good point there. You mean, I've had

478
00:25:27,680 --> 00:25:29,520
Speaker 1: hand in boxes. I've had a couple of hand in

479
00:25:29,600 --> 00:25:32,000
Speaker 1: boxes actually get blown onto the floor and had to

480
00:25:32,480 --> 00:25:34,400
Speaker 1: you know, pick that ship up and hand it back

481
00:25:34,440 --> 00:25:36,440
Speaker 1: in and you know, so yeah, you've probably got to

482
00:25:36,880 --> 00:25:38,280
Speaker 1: You've probably got a good point there.

483
00:25:38,320 --> 00:25:43,040
Speaker 2: Actually, yeah. I mean you know, your teacher is referred

484
00:25:43,080 --> 00:25:49,000
Speaker 2: to as Tornado trevs, so we have got that as well.

485
00:25:49,640 --> 00:25:53,080
Speaker 2: What's your where always there? But what's your what's your

486
00:25:53,119 --> 00:25:56,440
Speaker 2: competition goal? What's the goal for? You can't be winning

487
00:25:56,440 --> 00:25:59,320
Speaker 2: another G six, You've just done that, So what's what's

488
00:25:59,359 --> 00:26:01,600
Speaker 2: the goal for? Whether it's this year or because we're

489
00:26:01,600 --> 00:26:03,360
Speaker 2: coming to the end of this year or for next year.

490
00:26:03,400 --> 00:26:05,840
Speaker 2: Have you already got set yourself with a sort of target?

491
00:26:06,520 --> 00:26:09,400
Speaker 1: Jee, I mean obviously meet stock went in Australia would

492
00:26:09,440 --> 00:26:13,080
Speaker 1: just be would be the icing on the cake. I mean,

493
00:26:13,359 --> 00:26:17,439
Speaker 1: you know, we areg seed Sydney a few years about

494
00:26:17,880 --> 00:26:20,000
Speaker 1: twenty two. I think it was I mean to get

495
00:26:20,040 --> 00:26:23,159
Speaker 1: a you know, Jesse and meat Stock and Bendigo or

496
00:26:23,200 --> 00:26:27,520
Speaker 1: Sydney would just be would just be phenomenal. But apart

497
00:26:27,560 --> 00:26:30,840
Speaker 1: from that, I don't know. Yeah, I thought about America,

498
00:26:30,920 --> 00:26:33,520
Speaker 1: but I think you've sort of got to get You've

499
00:26:33,520 --> 00:26:35,679
Speaker 1: got to get good, You've got to get you know,

500
00:26:35,840 --> 00:26:38,080
Speaker 1: really really good to hit there. You know, one day

501
00:26:38,119 --> 00:26:42,320
Speaker 1: it'll happen, I'm sure, but yeah, I still not don't.

502
00:26:42,400 --> 00:26:44,920
Speaker 1: I still don't think that I'm quite quite ready for that.

503
00:26:45,040 --> 00:26:48,400
Speaker 1: But yeah, but I'm job just having just so much,

504
00:26:48,400 --> 00:26:50,240
Speaker 1: so much fun just doing what we're what we're doing

505
00:26:50,240 --> 00:26:52,800
Speaker 1: at the moment. So you know, it's such a good

506
00:26:52,880 --> 00:26:56,560
Speaker 1: vibe and environment, you know, India and Australia, you know,

507
00:26:56,640 --> 00:26:59,639
Speaker 1: to the ends of teams that haven't got to you know, Australia,

508
00:26:59,720 --> 00:27:02,480
Speaker 1: you know, get over there and you know everybody over

509
00:27:02,520 --> 00:27:05,160
Speaker 1: there is just so so welcome, and to the Aussie guys,

510
00:27:05,160 --> 00:27:07,320
Speaker 1: you know, they've been over here and they need to

511
00:27:07,320 --> 00:27:09,280
Speaker 1: get over here some more, but you know, they just

512
00:27:09,320 --> 00:27:10,240
Speaker 1: have a ball over here.

513
00:27:10,320 --> 00:27:14,359
Speaker 2: So yeah, it's definitely you know, that's that's one of

514
00:27:14,400 --> 00:27:16,439
Speaker 2: the key things, right, A great a great scene, a

515
00:27:16,480 --> 00:27:20,359
Speaker 2: great great camaraderie and a great atmosphere when when people

516
00:27:20,359 --> 00:27:22,800
Speaker 2: come over, and I think we see that when the

517
00:27:22,800 --> 00:27:25,040
Speaker 2: Aussies come, when the Americans come. It's great to see

518
00:27:25,040 --> 00:27:27,320
Speaker 2: some more Americans coming. I know we've got some Americans

519
00:27:27,720 --> 00:27:31,600
Speaker 2: coming for Rotua. So that'd be awesome to have some

520
00:27:31,640 --> 00:27:32,880
Speaker 2: more international teams.

521
00:27:33,680 --> 00:27:37,479
Speaker 1: Yes, yes, yeah, that would be good, be awesome.

522
00:27:38,080 --> 00:27:41,600
Speaker 2: So mate, thank you so much for making time tonight

523
00:27:41,680 --> 00:27:43,919
Speaker 2: to join us and give us a few little insights

524
00:27:43,920 --> 00:27:47,439
Speaker 2: and then tips into into how you do things for

525
00:27:47,800 --> 00:27:50,440
Speaker 2: people who want to come and give you a bit

526
00:27:50,440 --> 00:27:52,640
Speaker 2: of a follow and keep up with your journey. Where

527
00:27:52,680 --> 00:27:53,600
Speaker 2: can they come and find you?

528
00:27:54,400 --> 00:27:57,000
Speaker 1: Oh? I just search out thus smoking medias. I think

529
00:27:57,000 --> 00:28:00,000
Speaker 1: we're on Instagram, Facebook. I think there's a couple of

530
00:28:00,080 --> 00:28:02,520
Speaker 1: tiktoks here, but I wouldn't worry too much about that.

531
00:28:02,720 --> 00:28:06,400
Speaker 1: But yeah, I mean Facebook and are the main ones here.

532
00:28:06,520 --> 00:28:09,679
Speaker 1: So yeah, that'll be awesome. And you know, anybody you know,

533
00:28:09,960 --> 00:28:11,959
Speaker 1: once I has any questions, just flug as a message

534
00:28:12,000 --> 00:28:13,000
Speaker 1: and we'll get back to you.

535
00:28:14,119 --> 00:28:16,119
Speaker 2: And it would be remiss of me to ask, but

536
00:28:16,240 --> 00:28:19,800
Speaker 2: you know, I'm going to keep hounding. We do want

537
00:28:19,840 --> 00:28:21,680
Speaker 2: the jack and smoke to come back, mate. We'd love

538
00:28:21,720 --> 00:28:25,080
Speaker 2: to see it back in some form next year, whether

539
00:28:25,119 --> 00:28:27,400
Speaker 2: it's you or you find somebody to keep it going.

540
00:28:27,440 --> 00:28:29,760
Speaker 2: I can't not come to Napier at least once a year,

541
00:28:30,440 --> 00:28:32,480
Speaker 2: so you know we'll put that. It loved that comp

542
00:28:32,480 --> 00:28:33,840
Speaker 2: and it was such a good time and it was

543
00:28:33,880 --> 00:28:37,200
Speaker 2: such a well run comp. So yeah, asked if it's

544
00:28:37,240 --> 00:28:37,720
Speaker 2: not there.

545
00:28:38,120 --> 00:28:40,960
Speaker 1: Yeah, I mean I have seen all the comments, and

546
00:28:41,000 --> 00:28:42,960
Speaker 1: you know, lots of people have commented about it, and

547
00:28:43,000 --> 00:28:48,440
Speaker 1: I do you know, appreciate those those kind words everybody's

548
00:28:48,440 --> 00:28:51,760
Speaker 1: head to say. I think it's just almost got to

549
00:28:51,840 --> 00:28:54,160
Speaker 1: the point where, you know, you know, the trailers have

550
00:28:54,200 --> 00:28:56,920
Speaker 1: got bigger. You know, you tune up with a trailer

551
00:28:56,960 --> 00:28:58,560
Speaker 1: and then somebody wants to put a gazeba up as

552
00:28:58,600 --> 00:29:01,880
Speaker 1: well next to the trailer, and there's a power shoe too.

553
00:29:01,880 --> 00:29:03,720
Speaker 1: There's only so much power we can sort of have

554
00:29:04,440 --> 00:29:08,320
Speaker 1: on down there too with the t section thing within

555
00:29:08,400 --> 00:29:12,520
Speaker 1: the Unison people down there too. So I think it's

556
00:29:12,520 --> 00:29:14,280
Speaker 1: sort of you know, we started that back in twenty

557
00:29:14,320 --> 00:29:16,840
Speaker 1: eighteen when everybody was just you know, cooking out of

558
00:29:16,880 --> 00:29:22,120
Speaker 1: a you know, a six by three, and and I

559
00:29:22,160 --> 00:29:24,440
Speaker 1: think the times have just changed, and I think we

560
00:29:24,560 --> 00:29:26,720
Speaker 1: just have to, you know, change with the times as well.

561
00:29:26,760 --> 00:29:30,000
Speaker 1: And I don't know, we'll see.

562
00:29:30,920 --> 00:29:35,040
Speaker 2: Well, I will optimistically hang on to that. We'll see

563
00:29:35,760 --> 00:29:37,640
Speaker 2: like a six year old who wants to go to

564
00:29:37,720 --> 00:29:43,000
Speaker 2: McDonald's and their parents, they will see, we'll see that's

565
00:29:43,040 --> 00:29:46,440
Speaker 2: a no hurry. Yes, and brandonies as well, And I

566
00:29:46,440 --> 00:29:49,000
Speaker 2: guess we'll suck it and find out. But we want

567
00:29:49,040 --> 00:29:50,800
Speaker 2: to say thank you for running that for the last

568
00:29:50,800 --> 00:29:53,160
Speaker 2: few years. I think I only missed the first one,

569
00:29:53,600 --> 00:29:55,600
Speaker 2: and after the first one, I was I have to

570
00:29:55,600 --> 00:29:58,240
Speaker 2: get to that competition. I think I've been every year since.

571
00:29:58,320 --> 00:30:02,160
Speaker 2: So Yeah, they loved it and would say thank you

572
00:30:02,280 --> 00:30:04,560
Speaker 2: very much for all you did in putting that on

573
00:30:04,680 --> 00:30:06,520
Speaker 2: for everybody. And I know a lot of people who

574
00:30:06,520 --> 00:30:09,200
Speaker 2: love that competition dearly. So it was a great thing

575
00:30:09,240 --> 00:30:10,760
Speaker 2: to have, even if we only had it for a

576
00:30:10,800 --> 00:30:11,400
Speaker 2: short time.

577
00:30:11,880 --> 00:30:13,880
Speaker 1: Yeah, I mean it. There was the eighth n ZBA

578
00:30:14,000 --> 00:30:16,040
Speaker 1: we had down there, so I mean that actually started

579
00:30:16,080 --> 00:30:20,800
Speaker 1: and when Luke actually ran the first MZBA calmed down

580
00:30:20,800 --> 00:30:24,280
Speaker 1: in Hastings all the so truth came over and we

581
00:30:24,360 --> 00:30:26,200
Speaker 1: did a course just out on the back deck like

582
00:30:26,200 --> 00:30:28,960
Speaker 1: a barbecue course. Dramek did a barbecue course out on

583
00:30:29,000 --> 00:30:30,760
Speaker 1: the back deck of the of the Wishore because all

584
00:30:30,800 --> 00:30:32,880
Speaker 1: the lot of the barbecue teams were staying there on

585
00:30:32,880 --> 00:30:35,280
Speaker 1: the Friday night and we were just convoying there on

586
00:30:35,400 --> 00:30:38,600
Speaker 1: Saturday morning and Trevor was just looking out the back

587
00:30:38,600 --> 00:30:40,560
Speaker 1: there saying, oh, we've got a competition similar to this

588
00:30:40,680 --> 00:30:43,800
Speaker 1: over in Australia. Everybody just cooks out of their units

589
00:30:43,840 --> 00:30:48,400
Speaker 1: and you know, just have a great weekend. So, you know,

590
00:30:49,360 --> 00:30:52,800
Speaker 1: a year later we were doing just that and there

591
00:30:52,840 --> 00:30:55,280
Speaker 1: was fifteen teams we just had staying in the accommodation

592
00:30:55,480 --> 00:30:57,760
Speaker 1: and we had lots of people saying, well, you know,

593
00:30:59,120 --> 00:31:00,600
Speaker 1: they got passed off so and you know, we want

594
00:31:00,640 --> 00:31:02,640
Speaker 1: to come to So we opened it up the next year.

595
00:31:03,160 --> 00:31:05,080
Speaker 1: I think we had something like thirty odd teams the

596
00:31:05,560 --> 00:31:09,520
Speaker 1: following year. Then it went to forty. Then it sort

597
00:31:09,520 --> 00:31:12,640
Speaker 1: of went back down to you know, mid thirties and

598
00:31:12,640 --> 00:31:15,520
Speaker 1: then early thirties, and having the numbers we did this

599
00:31:15,600 --> 00:31:18,760
Speaker 1: year is just it just wasn't sustainable to sort of,

600
00:31:19,200 --> 00:31:22,960
Speaker 1: you know, have it next year too, you know, having

601
00:31:23,000 --> 00:31:25,120
Speaker 1: another comp you know, two weeks later we lost sort

602
00:31:25,120 --> 00:31:27,960
Speaker 1: of five or sixteams with that, So you know, I

603
00:31:27,960 --> 00:31:29,880
Speaker 1: think it's just a sign of the times. And you know,

604
00:31:29,960 --> 00:31:32,280
Speaker 1: obviously people just want, you know, a lot of comps

605
00:31:32,320 --> 00:31:35,719
Speaker 1: back closer to Auckland, and that's just it's just how

606
00:31:35,760 --> 00:31:36,240
Speaker 1: it's got to be.

607
00:31:36,280 --> 00:31:39,440
Speaker 2: I think, well, we'll see, we'll see, we'll see. As

608
00:31:39,440 --> 00:31:42,360
Speaker 2: you said, we will see. Let's let's hope. But you know,

609
00:31:42,920 --> 00:31:45,720
Speaker 2: thank you for everything you've done to this point. That's

610
00:31:45,760 --> 00:31:51,040
Speaker 2: a genuine heartfelt thanks. That is it for an episode

611
00:31:51,040 --> 00:31:54,240
Speaker 2: of Competition Time. Thanks for lending us your ears. If

612
00:31:54,280 --> 00:31:58,320
Speaker 2: you want to keep up with us, Barbecue basse en

613
00:31:58,480 --> 00:32:03,400
Speaker 2: Z on Facebook, Barbecue based on Insta, every podcast platform,

614
00:32:03,520 --> 00:32:05,560
Speaker 2: you can find us and get us in your feed.

615
00:32:05,640 --> 00:32:08,560
Speaker 2: Hit that subscribe button. If you want to follow Noel,

616
00:32:08,640 --> 00:32:12,800
Speaker 2: it's meet Matthia collective at every known social platform to man.

617
00:32:13,080 --> 00:32:15,959
Speaker 2: He is on TikTok and he does do dances, so

618
00:32:16,080 --> 00:32:18,120
Speaker 2: follow him there if you want to keep up with me,

619
00:32:18,200 --> 00:32:22,520
Speaker 2: I'm not on TikTok. I do just Insta and Facebook.

620
00:32:22,560 --> 00:32:25,680
Speaker 2: It's burn Beginning's Barbecue. So come on back next time

621
00:32:25,720 --> 00:32:29,080
Speaker 2: when we've got more great competition barbecue, tips, tricks and

622
00:32:29,120 --> 00:32:30,920
Speaker 2: guests on Competition Time