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Speaker 1: This is Phil Breeden with Nelsey Barbecue and you're listening

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Speaker 1: to Barbecue Base.

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Speaker 2: Hello, Welcome back to Competition Time from Barbecue Base, the

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Speaker 2: podcast for those that love a little low and slow

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Speaker 2: in their lives, Awesome, hot and fast because we are

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Speaker 2: talking competition. I'm Alex Lawson, captain of the Illustrious Beginning's

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Speaker 2: Team and your esteemed host, and I need to remind

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Speaker 2: you that this episode of Competition Time is brought to

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Speaker 2: you by the legendary New Zealanders at Jack daniels iHeartRadio,

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Speaker 2: run Manque, Hunting and Fishing Hot Valley. So go buy

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Speaker 2: their wares, listen to their shows, visit their stores and

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Speaker 2: do everything to support everyone who supports us.

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Speaker 1: Rum and Cues, Meat rubs and Pitmaster sauces have been

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Speaker 1: making waves in the Australasian barbecue competition circuit and now

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Speaker 1: the entire range of award winning flavors is available to you.

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Speaker 1: Call up your mates, grab your favorite cuts and have

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Speaker 1: the backyard barbecue of legends. Pork ribs, fried chicken, lambrecks.

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Speaker 1: They all taste better with Rum and Cue. Check out

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Speaker 1: Rum and Cues full range of rubs, sauces and seasonings

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Speaker 1: plus knockout recipes at rumenqueue dot com.

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Speaker 2: And tonight our guest esteemed guests from all the way

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Speaker 2: down in the Wye Cuddo and no not just the

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Speaker 2: husband of Charlotte Hughes, a barbecue legend in his own right,

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Speaker 2: Rolling Coals, Pete Hughes. Welcome to competition time, mate. How

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Speaker 2: are you?

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Speaker 3: Yeah? Good? I likes good. Thank you. I really appreciate

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Speaker 3: you having us on the shot. It's quite humbling to

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Speaker 3: get the invite and yeah, that's cool to have a check.

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Speaker 2: Oh, I think you've done it. You've been doing quite

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Speaker 2: well this year and in the last year and a

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Speaker 2: bit to not need to be humble. You've deserved your

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Speaker 2: appearance on on this wonderful, wonderful podcast. But yeah, I'm

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Speaker 2: I'm pretty keen to against this for you. I've got

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Speaker 2: some questions I want to ask you. But why don't you,

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Speaker 2: for everybody out there, give us a little bit of

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Speaker 2: an intro who you are, tell us about the team,

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Speaker 2: what you compete in, how you got there, that kind

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Speaker 2: of stuff.

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Speaker 3: Yeah, for sure. So on, Pete, I'm captain of rollin

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Speaker 3: Cold Barbecue, so our team consists of myself. Yeah, good mate.

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Speaker 3: Sheep Shan Stewart. He's my fire management man, looks after

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Speaker 3: my pitts, and he's also a bit of a voice

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Speaker 3: of reason, so to speak. And we've also got Sheep's

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Speaker 3: lovely wife, Chryl. She does all their passley boxes and

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Speaker 3: looks after sort of just you know, dishes, tidying up

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Speaker 3: after us and whatnot. So yeah, that's just literally just

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Speaker 3: the three of us. And obviously I've done a few

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Speaker 3: comps solo and the other two can't get there for

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Speaker 3: family reasons, but that's fine, and yeah, we we battle

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Speaker 3: on and we have ups and downs, but yeah, we

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Speaker 3: do our best.

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Speaker 2: And you're mostly ends Uba only for rolling coal. Any

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Speaker 2: sca thrown in that. You do a little steak every

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Speaker 2: now and again, don't you.

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Speaker 3: I threw my hand into steak last year and had

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Speaker 3: a couple of goes at it and managed to bring

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Speaker 3: a trophy home. So I quit while I was ahead,

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Speaker 3: and that was there.

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Speaker 2: You know, quit, Well, your head is a good thing,

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Speaker 2: and obviously you know in your house. I guess are

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Speaker 2: you even allowed to do ancillary? Are you allowed? Or

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Speaker 2: is it just a bad idea all around? When you're up

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Speaker 2: against the legend of ancillaries there's Charlotte, your wife.

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Speaker 3: Yeah, yeah, so when I come home and I see

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Speaker 3: some of the things that she's creating, and I've come

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Speaker 3: home to some absolute things, I can assure you, and yeah,

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Speaker 3: I just look at it and I don't know where

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Speaker 3: it comes from or where it's going to lead to

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Speaker 3: or whatnot. I just just looks amazing and it tastes good,

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Speaker 3: and I leave it at that. I'm just, yeah, I'm

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Speaker 3: not going to try and enter into those boundaries because

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Speaker 3: I'd be probably quite sore mistake in of my abilities.

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Speaker 2: I would say that's fair. I mean I'd probably be

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Speaker 2: pretty put off as well. I just support from the sidelines. Yeah,

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Speaker 2: so let's kick off. What's the thing you're most proud

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Speaker 2: of in your competition barbecue career?

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Speaker 3: Probably Sea World Champs in Texas. This year we went

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Speaker 3: over to Worlds. Obviously Charlotte was competing, and I've gotten

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Speaker 3: my golden ticket through that state that I said that

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Speaker 3: I've cooked. And they have a side competition at the

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Speaker 3: World Champs. You have to won a golden ticket to

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Speaker 3: be able to enter, and it's the Cowtown Classics. So

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Speaker 3: they do ribs and they do a steak as well,

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Speaker 3: and I made the crazy decision and entered the rib

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Speaker 3: competition in the airport on the way to the state.

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Speaker 3: Bought two Rex ribs from a supermarket the night before

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Speaker 3: the competition and said Rubson, I'd never tried and know

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Speaker 3: what they were going to taste, like, basically just talk.

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Speaker 3: We'd throw an idea to get and see what happened.

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Speaker 3: And I look back through the numbers this morning. There

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Speaker 3: was three hundred and eighty seven cooks in that camp

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Speaker 3: and they split us into two groups of one hundred

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Speaker 3: and ninety odd and is you can imagine being in

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Speaker 3: a World Champ events, there's some very high calenbar Cox

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Speaker 3: and amongst that. And managed to come home in sixth place,

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Speaker 3: so it was pretty happy with that.

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Speaker 2: It was pretty happy. I remember watching the prize giving

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Speaker 2: and seeing that all happening and thinking that is a

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Speaker 2: pretty amazing result, and especially if you hadn't even really

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Speaker 2: intended to enter, right.

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Speaker 3: Yeah, that was definitely a last minute sort of an idea.

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Speaker 3: I thought, oh, hey, you know I'm there. Last year

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Speaker 3: I went over obviously in full supporter of Showered as

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Speaker 3: a biggage carrier, so to speak. But I thought, this year,

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Speaker 3: we have the kids with us, as well, So it

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Speaker 3: was really cool to heavy in there to see that

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Speaker 3: as well, and it was I think there was fifteen

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Speaker 3: or sixteen of us Key was there at the time.

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Speaker 2: It was a good contingent. You know, this might lead

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Speaker 2: us into the next question. It might not, but it

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Speaker 2: might do. What's been your biggest learning moment? Don't answer

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Speaker 2: a rep competition.

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Speaker 3: The biggest learning moment. I've had a couple of those. Yeah,

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Speaker 3: I've I'm a bit of a kinetic learner. I tend

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Speaker 3: to learn more by watching other people do stuff that

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Speaker 3: I do. Like, yeah, I've made my own mistakes and

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Speaker 3: learned from them, but I've learned from things that other

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Speaker 3: people are doing. It's like, right, that's an a of

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Speaker 3: what not to do. But I've the biggest learning moment

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Speaker 3: is just don't over complicate things. The more you think

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Speaker 3: about it, the worst it get. That's probably why competition

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Speaker 3: I seem like I'm so laid back and relaxed because

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Speaker 3: I just I got some wise words from the learning moments,

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Speaker 3: the words words from Jared McDonald. I think it was

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Speaker 3: that said ninety percent of what we do in competition

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Speaker 3: barbecue makes no difference to the outcome. So yeah, I

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Speaker 3: sort of top that on board and really just chilled

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Speaker 3: it out follow a process.

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Speaker 2: I mean, yeah, I mean he's not wrong in many ways, right,

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Speaker 2: And I think a lot of us go through that thing.

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Speaker 2: I know I did where I've I don't let myself

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Speaker 2: take anything to a competition now, that's not in the plan,

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Speaker 2: so I can't mess around with it because otherwise it will.

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Speaker 3: Yeah. I did quite at a very high level sport

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Speaker 3: in younger days, and one of our coaches came across

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Speaker 3: as something you said, paralysis by analysis, and you can

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Speaker 3: overthink something and it just shuts your brain down and

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Speaker 3: all you can think about is what you've done wrong,

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Speaker 3: not what you're actually doing at the time. And it's

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Speaker 3: something that I take into a lot of things and

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Speaker 3: it's been really good advice.

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Speaker 2: So yeah, well, now I need to know what was

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Speaker 2: the sport like, what were you at a high level sport.

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Speaker 3: In the world of trouble vichy lawn bowls. Oh yeah,

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Speaker 3: I've got quite a few, quite a few achievements and

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Speaker 3: whatnot and made the New Zealand Development signe as well.

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Speaker 2: So you do you know what? I can kind of

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Speaker 2: picture it, picture it probably I don't know what that

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Speaker 2: is I don't know what that says about you, Pete,

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Speaker 2: but I can picture you doing lawn bowls like quite happily.

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Speaker 3: Yeah, there we laid the export, but it gets pretty

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Speaker 3: pretty wound up in the high levels.

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Speaker 2: Well, and I can kind of take some I can

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Speaker 2: see some parallels there to barbecue, right, because you know

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Speaker 2: all the best will in the world. Lawn bowls isn't

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Speaker 2: a high impact physical sport, is it.

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Speaker 3: It's athletes getting around doing it and barbecue and that's

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Speaker 3: the same shape.

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Speaker 2: But it's strategic and you know, you have to work

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Speaker 2: your plan of what's going on, and you have to

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Speaker 2: adapt if something goes wrong or somebody does something else.

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Speaker 3: Right, and there comes time sometimes you've got to change

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Speaker 3: the dynamic and make quick changes to make things happen.

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Speaker 2: So, yeah, exactly, Well, there we go. There's something that

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Speaker 2: none of us knew. That's great. What's the protein you're

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Speaker 2: working on most at the.

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Speaker 3: Moment, checking as my absolutely amessis brisket. I'd like to

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Speaker 3: think we're heading in the right direction. We sort of

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Speaker 3: made a few changes sheep when I had a chat

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Speaker 3: about some things that were going wrong in our brisket

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Speaker 3: pretty much repetitively and we were becoming very good at

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Speaker 3: creating roast beef. And yeah, so we've sort of changed

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Speaker 3: our process a bit and changed our timings a livid

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Speaker 3: and that's certainly helped us, or even I think we're

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Speaker 3: on a slightly upward tream. But yeah, chicken's just it's

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Speaker 3: an absolute, just a mind destroyer. But I'm working on it.

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Speaker 2: So yeah, well, is it because you do thighs right?

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Speaker 3: Yeah, I was doing drummers just for the sake that

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Speaker 3: they were easier, and I was getting, you know, sort

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Speaker 3: of top ten. I think I've got a I think

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Speaker 3: I've got a third place trophy and checking from King

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Speaker 3: of them out in a couple of years ago. And yeah,

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Speaker 3: I sort of I went to thighs because I thought

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Speaker 3: you can make them look a lot nicer and whatnot.

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Speaker 3: Our parent's points were hurting us worth drums, so I

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Speaker 3: was sort of went to thighs, and I can make

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Speaker 3: them look amazing, I just can't bring them taste good.

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Speaker 2: So is it the taste that's letting you down? Or

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Speaker 2: are you having problems like in the cook.

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Speaker 3: I'll probably take option D you of all the above. Yes,

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Speaker 3: I either get one or the other. I either get

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Speaker 3: a really good taste and terrible texture, or I get

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Speaker 3: really good texture and no flavor. So I'm sort of

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Speaker 3: trying to balance the two together.

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Speaker 2: I feel for you because we're on the same journey, right,

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Speaker 2: I mean, we switched to thighs mid year, so I've

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Speaker 2: cooked a lot in the last six months, thighs mostly,

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Speaker 2: and the ones that are amazing I've always been at home.

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Speaker 2: Yeah that's right, Yeah, great, they're the ones that are fantastic.

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Speaker 3: That's the most frustrating thing is like we do a

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Speaker 3: lot of catering and I can cook ten briskets at

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Speaker 3: a time and they all come out amazing, and I

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Speaker 3: can cook one at comp and make an absolute meal

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Speaker 3: of it. So just yeah, as you hidden sometimes but that's.

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Speaker 2: Well, I'll cross my fingers for you on chicken and

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Speaker 2: you can do the same for me because we're definitely

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Speaker 2: in the same boat where we're That is the one

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Speaker 2: I would say that we are now having to learn

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Speaker 2: and new think because they do cook differently, the thighs

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Speaker 2: to the drums.

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Speaker 3: You've got the time as I think, Like I found

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Speaker 3: the ones that I didn't yells mere like half an

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Speaker 3: hour before the hand in the window, they were done.

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Speaker 3: They were really they were grave from thought cool and

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Speaker 3: the ensirements. After that, my skins disappeared and then they

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Speaker 3: tightened up. And so.

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Speaker 2: Are you a skin scraper or or a not skin scraper?

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Speaker 3: So I've tried both. I've found that I get a

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Speaker 3: better skin texture with scraping them, as tediously painful as

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Speaker 3: it is, but yeah, it's something I'm still working on

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Speaker 3: as well.

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Speaker 2: Here's a here's a tip that I saw. Well, actually,

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Speaker 2: Ken from Barbecue Boy came on the show a few

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Speaker 2: months ago and we were joking around what the worst

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Speaker 2: barbecue purchases, and he went, it's this brisket silver skin scraper.

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Speaker 2: It looks like a big oversized vegetable peeler, right right,

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Speaker 2: And he sent me one as a little bit of

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Speaker 2: a joke. Yeah, he sent one down to me now

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Speaker 2: and I was, ah, yeah, what I'm going to do

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Speaker 2: with that? And then a few weeks ago you sent

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Speaker 2: me a picture and he was like, I found the

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Speaker 2: use for these. He's like, they are amazing at scraping

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Speaker 2: the chicken skins. It's all the fat off the chicken skin.

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Speaker 2: He's like, I haven't ripped a single skin and it's

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Speaker 2: super fast, and.

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Speaker 3: That's the worst part is when you're scraping skins and

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Speaker 3: you get just about done and then you tear it.

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Speaker 3: It's just it hurts. It absolutely hurts.

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Speaker 2: Yeah, I know what you mean. Or you get to

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Speaker 2: the edge and then it just kind of rips a

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Speaker 2: bit and you're like oh, and then you're like, okay,

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Speaker 2: well if I slice that bit off, how big is

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Speaker 2: that skin?

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Speaker 3: Now?

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Speaker 2: Is it still all right? Yeah?

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Speaker 3: And it's usually the exact size of slightly too small.

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Speaker 2: Yeah. Yeah, I'm with you, I'm with you, I'm with you. Right,

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Speaker 2: what does your comp set look set up? Look like?

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Speaker 2: How do you guys run?

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Speaker 3: So we've obviously got a trailer that we built really

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Speaker 3: last year with the fold out dick and whatnot behind it,

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Speaker 3: and we run three Bronco crows lump and everything else

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Speaker 3: is pretty straight, pretty of explanatory.

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Speaker 2: Yeah, your trailer is pretty cool because you kind of

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Speaker 2: it become it's not, but it becomes a porch trailer basically,

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Speaker 2: doesn't it You.

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Speaker 3: Click on the back, yeah yeah, But.

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Speaker 2: It's supported by sort of jack.

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Speaker 3: Straw yeah yeah yeah.

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Speaker 2: Is it is the top covered?

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Speaker 3: Yes? It is? Yeah, yeah. Yeah. So it's got two doors,

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Speaker 3: so the outer door goes up as a roof and

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Speaker 3: the underdor goes down as a floor.

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Speaker 2: Yeah, but it's a pretty cool setup.

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Speaker 3: It's I sort of got the idea from going to

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Speaker 3: the Worlds last year and seeing a few of the

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Speaker 3: r v's modified and they've got a lower down deck,

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Speaker 3: but they don't have a roof over them, and sort

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Speaker 3: of bit a key ingenuity and number eight wire and

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Speaker 3: I thought, you know, I probably make that a little

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Speaker 3: bit better and put a roof over it, which is

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Speaker 3: no good for taller people because they tend to stop themselves.

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Speaker 3: But I'm not a tall person, so I don't have

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Speaker 3: that issue.

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Speaker 2: Yeah, it wouldn't be any good for me. Mate scuppered.

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Speaker 3: Yeah, that's my hamstringing facility. Come on in and have

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Speaker 3: a lot of right.

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Speaker 2: Yeah. I think Jared McDonald thought that because he let

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Speaker 2: me go in his trailer once and I think I

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Speaker 2: can cuss myself his trailer. Like my trailer, I had

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Speaker 2: it heightened. Yes, I don't know if that's a word,

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Speaker 2: but when I was having it made, I was like, look,

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Speaker 2: it needs to cater for a six foot four yeah fame.

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Speaker 2: So yeah, you could be like six six in my

285
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Speaker 2: trailer and you'll be fine.

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Speaker 3: Yeah, I think if you have six x in mine,

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Speaker 3: you'd be hanging out the roof. Yeah yeah, two meters

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Speaker 3: exactly inside.

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Speaker 2: So yeah, yeah, mine's like two ten wow. The yeah,

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Speaker 2: that's the that's the total height of the box, so

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Speaker 2: that you're like two o five inside kind of thing.

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Speaker 2: Yeah yeah, yeah, definitely, yeah, because yours would actually be

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Speaker 2: end up being like one point nine meters or something

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Speaker 2: like that of actual space, right.

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Speaker 3: Yeah, yeah, yeah take off the yeah, which by one

296
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Speaker 3: seventy five is plenty of room. So yeah, yeah, but

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Speaker 3: it's a simple set up. We make it work. It's

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Speaker 3: it also works very well with catering because if we've

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Speaker 3: pre cooked at home, we can load the cambros into

300
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Speaker 3: it and just use it as a mobile kitchen. It

301
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Speaker 3: works very well with that too. So the idea was

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Speaker 3: to cover both bases with one trailer. There are sort

303
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Speaker 3: of plans and the idea of building a bigger trailer,

304
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Speaker 3: but it's also a case if we're just sort of

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Speaker 3: weighing up the costs and the options of how much

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Speaker 3: competing we're going to do and how much we want

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Speaker 3: to keep with the cater inside of it too.

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Speaker 2: Any using the catering primarily to fund the competitions.

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Speaker 3: Yeah, definitely, yeah, yeah, so it's glad to do it.

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Speaker 3: Last Christmas. Last Christmas was mental. I think we had

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Speaker 3: twenty od catering jobs. But saying that, it paid for

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Speaker 3: quite a bit of a trip to the States and

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Speaker 3: also a lot of competitions through the air, and we've

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Speaker 3: done a few other pop ups through the year to

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Speaker 3: cover the rest of them.

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Speaker 2: It's amazing how much you can actually raise, just even

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Speaker 2: from like doing some pool pork and selling it at

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Speaker 2: people's works, yeah, stuff like that. We literally we cooked

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Speaker 2: eighty kilos of pork on the weekend, just gone because

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Speaker 2: Mitch had sold one hundred and twenty three five hundred

321
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Speaker 2: grand packs well within his organization. Yeah yeah, and literally

322
00:16:15,640 --> 00:16:17,600
Speaker 2: that's like three grand.

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Speaker 3: Yeah yeah, yeah. We we did a fundraiser for Iron

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Speaker 3: Hope and Josh fashion Allen from the Buck Barbecue. They

325
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Speaker 3: came down and gave us a hand and we did

326
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Speaker 3: brisket toasties and we sold in the hundreds of these

327
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Speaker 3: brisket toasties. By the end of it, we were sick

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Speaker 3: of the side of bread and brisket, but raised good

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Speaker 3: money for a great charity. And yeah, so it was what.

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Speaker 2: It's all about. Yeah, that's what it's all about. So

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Speaker 2: what about your routine, Like how far back do you start?

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Speaker 2: Do you have a set day that you do things?

333
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Speaker 2: Are you religious about like I only always trim chicken

334
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Speaker 2: on a Wednesday, or I'm.

335
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Speaker 3: I'm a horrific procrastinator. So I love to think, Yep,

336
00:16:55,400 --> 00:16:56,760
Speaker 3: I'm going to get this done early, and I'm going

337
00:16:56,800 --> 00:16:58,200
Speaker 3: to get that done early, and then when I get

338
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Speaker 3: to comp I don't have to do anything. And I've

339
00:17:00,600 --> 00:17:04,280
Speaker 3: been getting better with that, but I, yeah, I don't

340
00:17:04,280 --> 00:17:06,119
Speaker 3: want to do my brisket and my poork early. And

341
00:17:06,160 --> 00:17:09,240
Speaker 3: then when it comes to chicken. I actually bought thirty

342
00:17:09,240 --> 00:17:11,760
Speaker 3: odd thighs and did them all at once, and my

343
00:17:11,880 --> 00:17:15,480
Speaker 3: sanity level was below the floorboards. But I had three

344
00:17:15,520 --> 00:17:18,399
Speaker 3: comps worth of chicken done and so that made me

345
00:17:18,400 --> 00:17:20,440
Speaker 3: feel a little bit better. But then now that I've

346
00:17:20,480 --> 00:17:22,080
Speaker 3: come to the end of my chicken supplies, I now

347
00:17:22,200 --> 00:17:26,120
Speaker 3: have to do some more. So but yeah, a lot

348
00:17:26,119 --> 00:17:28,159
Speaker 3: can be said for preparing early. I think it just

349
00:17:28,200 --> 00:17:30,679
Speaker 3: puts you in a far better mindset. And that was

350
00:17:30,680 --> 00:17:32,719
Speaker 3: the other idea behind having the trailer built the way

351
00:17:32,760 --> 00:17:34,960
Speaker 3: it is, is that nothing touches the ground. You're not

352
00:17:35,000 --> 00:17:37,480
Speaker 3: lifting things, carrying things, just wheel them out where them

353
00:17:37,480 --> 00:17:40,439
Speaker 3: and just saves the set up time. You're not losing

354
00:17:40,480 --> 00:17:42,399
Speaker 3: effort or anything like that. And hey, you know, if

355
00:17:42,440 --> 00:17:44,560
Speaker 3: you get to a comp and it's pouring this rain

356
00:17:44,640 --> 00:17:46,480
Speaker 3: or what have you to say, stuff, I'll set up

357
00:17:46,480 --> 00:17:48,480
Speaker 3: in the mornings. It only takes five minutes. But the

358
00:17:48,520 --> 00:17:50,560
Speaker 3: same with the prep side. Like I was doing a

359
00:17:50,600 --> 00:17:52,760
Speaker 3: lot of prep on a Friday night before comp because

360
00:17:52,760 --> 00:17:55,720
Speaker 3: I just didn't have the time during the week. But

361
00:17:55,800 --> 00:17:57,680
Speaker 3: now that I do have a lot more time for that,

362
00:17:57,760 --> 00:18:00,200
Speaker 3: I obviously I do all of my prep out on

363
00:18:00,280 --> 00:18:04,040
Speaker 3: the trailer was shoot head judging and whatnot. Just keep

364
00:18:04,080 --> 00:18:07,320
Speaker 3: everything completely separate and nothing comes into the house or

365
00:18:07,359 --> 00:18:09,120
Speaker 3: into the fringes nouse. It all stays out there.

366
00:18:10,000 --> 00:18:13,360
Speaker 2: Yeah, I think it's a it's a it's a good

367
00:18:13,359 --> 00:18:16,760
Speaker 2: little tip that to just buy a ton of chicken

368
00:18:17,880 --> 00:18:22,040
Speaker 2: and do like multiple comps. I keep meaning to do it.

369
00:18:22,040 --> 00:18:24,320
Speaker 2: It was I was quite lucky because we did all

370
00:18:24,320 --> 00:18:27,480
Speaker 2: this pork on the weekend. I harvested all the monies

371
00:18:27,520 --> 00:18:35,160
Speaker 2: off them. First, I got seven competition level moneies out

372
00:18:35,240 --> 00:18:37,359
Speaker 2: which are now in two packs. I've at least got

373
00:18:37,480 --> 00:18:41,159
Speaker 2: qumu and meat stocks pork sitting in the freezer. So

374
00:18:41,200 --> 00:18:41,960
Speaker 2: that's good, but.

375
00:18:43,440 --> 00:18:47,119
Speaker 3: That's quite a heart trimming a money muscle. Well, And

376
00:18:47,320 --> 00:18:50,000
Speaker 3: I've seen a lot of competition teams sort of you know,

377
00:18:50,240 --> 00:18:52,240
Speaker 3: and especially in the early days, we're like, oh, how

378
00:18:52,240 --> 00:18:53,639
Speaker 3: do I trim this? And they come out with this

379
00:18:53,760 --> 00:18:57,760
Speaker 3: a little tiny like the diameter of a fiftyeenth. Patient's

380
00:18:57,760 --> 00:19:01,119
Speaker 3: like you're going to really struggle to cook bit. But yeah,

381
00:19:02,040 --> 00:19:03,440
Speaker 3: there's definitely an art to them.

382
00:19:03,800 --> 00:19:06,800
Speaker 2: It's actually I think it's quite like chicken that you

383
00:19:06,920 --> 00:19:09,679
Speaker 2: need to do a few of them at the same time, Yes,

384
00:19:10,160 --> 00:19:13,640
Speaker 2: because you can then grade them and put them into

385
00:19:13,680 --> 00:19:16,440
Speaker 2: that kind of side match them size wise. So those

386
00:19:16,480 --> 00:19:19,040
Speaker 2: seven that I got, four of them are about the

387
00:19:19,040 --> 00:19:21,560
Speaker 2: same size, so they go into one bag and then

388
00:19:21,600 --> 00:19:23,960
Speaker 2: the three there were three bigger ones, and I went, right,

389
00:19:24,040 --> 00:19:26,760
Speaker 2: you guys are going into into a note and so

390
00:19:26,800 --> 00:19:29,040
Speaker 2: it's like, you know, you could because you need them

391
00:19:29,200 --> 00:19:32,280
Speaker 2: about the same size for presentation and for the cook

392
00:19:32,359 --> 00:19:35,119
Speaker 2: time and stuff. One one little one and all that

393
00:19:35,240 --> 00:19:35,960
Speaker 2: kind of jazz.

394
00:19:36,119 --> 00:19:37,520
Speaker 3: Yeah, cooked time is the bigger one to keep it

395
00:19:37,600 --> 00:19:38,160
Speaker 3: on for sure.

396
00:19:38,240 --> 00:19:46,720
Speaker 2: Yeah. Yeah, So any competition rituals or superstitions, lucky socks pants.

397
00:19:48,480 --> 00:19:52,399
Speaker 3: I bought a really ridiculous hat in the States. A

398
00:19:52,400 --> 00:19:54,680
Speaker 3: few people have seen it at camp, and that was

399
00:19:54,720 --> 00:19:56,440
Speaker 3: the one that I got that that I was wearing

400
00:19:56,440 --> 00:19:58,879
Speaker 3: when the cooked those rooms. So that hat came with

401
00:19:59,000 --> 00:20:01,480
Speaker 3: me to a few competitions. But I then discovered that

402
00:20:01,520 --> 00:20:03,200
Speaker 3: it really wasn't cutting the must and so that it

403
00:20:03,680 --> 00:20:05,040
Speaker 3: made its way back on to the neck of the

404
00:20:05,080 --> 00:20:10,200
Speaker 3: chair and I found a different one. Yeah, but yeah,

405
00:20:09,520 --> 00:20:13,399
Speaker 3: I'm not really a character a superstition. I'm more just

406
00:20:13,440 --> 00:20:16,399
Speaker 3: a creature of habit, and yeah, follow the process and

407
00:20:16,440 --> 00:20:17,080
Speaker 3: do what I'm doing.

408
00:20:17,160 --> 00:20:22,440
Speaker 2: So yeah, yeah, I like to say that we haven't

409
00:20:22,480 --> 00:20:26,399
Speaker 2: got any superstitions, but then we have. So I'm just like, I.

410
00:20:27,040 --> 00:20:29,040
Speaker 3: Think I've heard you say before, you've got a playlist

411
00:20:29,080 --> 00:20:31,320
Speaker 3: that you know where you're at through certain songs in

412
00:20:31,359 --> 00:20:32,480
Speaker 3: the playlist, Is it right?

413
00:20:32,760 --> 00:20:36,160
Speaker 2: I used to? I used to. That was one year. Yeah,

414
00:20:36,200 --> 00:20:39,520
Speaker 2: we had a playlist that was designed to build a

415
00:20:39,560 --> 00:20:43,119
Speaker 2: certain point so people would know when it sounded like

416
00:20:43,440 --> 00:20:46,200
Speaker 2: a ministry of sound in the late nineties, that is

417
00:20:46,240 --> 00:20:49,679
Speaker 2: when we're really ramping up. Yeah, yeah, but I changed it.

418
00:20:49,880 --> 00:20:53,080
Speaker 2: Now we have a playlist, but we put it on shuffle.

419
00:20:53,200 --> 00:20:55,399
Speaker 2: So yeah, and the whole theme of it is just

420
00:20:55,440 --> 00:20:59,400
Speaker 2: like up all the time, Like it's just like bouncy songs. Yeah, yeah,

421
00:20:59,600 --> 00:21:01,600
Speaker 2: that was this year is and we're you know, we

422
00:21:01,720 --> 00:21:03,760
Speaker 2: have to think about what next year's playlist is now

423
00:21:03,800 --> 00:21:07,960
Speaker 2: because that needs to change every year. Is maybe another superstition, right.

424
00:21:08,040 --> 00:21:11,040
Speaker 3: Yeah, anything's with a try, that's all.

425
00:21:10,880 --> 00:21:13,120
Speaker 2: Well, well, I think it's just whatever makes you feel

426
00:21:13,160 --> 00:21:15,640
Speaker 2: good right in the right space.

427
00:21:15,800 --> 00:21:17,960
Speaker 3: I think some of it's more luck than good management,

428
00:21:18,040 --> 00:21:20,240
Speaker 3: but a bit of management that comes into it.

429
00:21:20,800 --> 00:21:27,600
Speaker 2: Pete, wash your mouth out. It's all all skill and superstition.

430
00:21:30,000 --> 00:21:33,480
Speaker 2: If you could go back in time, you know, the

431
00:21:33,520 --> 00:21:38,239
Speaker 2: old Dolorean pops up in the in the driveway, and

432
00:21:38,280 --> 00:21:43,120
Speaker 2: you could go back to competition number one peete as

433
00:21:43,600 --> 00:21:45,960
Speaker 2: this peete and give yourself a piece of advice, what

434
00:21:46,000 --> 00:21:46,480
Speaker 2: would it be?

435
00:21:47,200 --> 00:21:51,720
Speaker 3: Don't overthinks stuff, plain and simple. Just stop thinking about it.

436
00:21:51,840 --> 00:21:53,400
Speaker 3: You know how to do it, you know what you're doing.

437
00:21:53,480 --> 00:21:56,800
Speaker 3: Just do it.

438
00:21:56,880 --> 00:22:00,240
Speaker 2: Is that? Yeah? Is that based off a certain thing

439
00:22:00,240 --> 00:22:03,240
Speaker 2: that you used to overthink? Do you used to overthink

440
00:22:03,359 --> 00:22:04,720
Speaker 2: like certain bets I.

441
00:22:04,680 --> 00:22:08,240
Speaker 3: Was I was so like and my rib so ribs

442
00:22:08,240 --> 00:22:12,000
Speaker 3: are for a perfect example. My rib process hasn't changed much.

443
00:22:13,119 --> 00:22:15,080
Speaker 3: Timing like we used to have a bit of a

444
00:22:15,200 --> 00:22:17,760
Speaker 3: not an in house competition as such, but it was

445
00:22:17,800 --> 00:22:20,480
Speaker 3: more of a sort of a I think you did

446
00:22:20,560 --> 00:22:22,560
Speaker 3: those ones last week, and mine are better this week,

447
00:22:22,560 --> 00:22:24,520
Speaker 3: and who's a bit of next week and whatnot. And

448
00:22:24,560 --> 00:22:26,560
Speaker 3: so we sort of upped and up and up through

449
00:22:26,560 --> 00:22:28,359
Speaker 3: the rib process to a point where now it's like

450
00:22:28,400 --> 00:22:31,000
Speaker 3: we can both put really good ribs. And if I

451
00:22:31,040 --> 00:22:34,840
Speaker 3: look at it back then, it was that May twenty two,

452
00:22:35,040 --> 00:22:37,320
Speaker 3: I think it was was the first one that did

453
00:22:37,440 --> 00:22:42,600
Speaker 3: solo and ribs were good. The only thing I might

454
00:22:42,640 --> 00:22:45,720
Speaker 3: have changed was it was flavor wise from the in

455
00:22:45,840 --> 00:22:48,479
Speaker 3: and out. But I was so held into on following

456
00:22:48,520 --> 00:22:50,600
Speaker 3: this exact process and they need to flip them on

457
00:22:50,640 --> 00:22:53,720
Speaker 3: their back for eight minutes and I need to, you know,

458
00:22:53,760 --> 00:22:55,720
Speaker 3: follow it to this temperature, and then when they're at

459
00:22:55,760 --> 00:22:57,800
Speaker 3: two eight, I need to take them off and put

460
00:22:57,800 --> 00:23:00,320
Speaker 3: them back on to glaze them. And it just stop

461
00:23:00,440 --> 00:23:03,000
Speaker 3: thinking about all that crap because it makes no difference.

462
00:23:04,280 --> 00:23:06,400
Speaker 3: Just feel them. That's all the ris to it.

463
00:23:08,119 --> 00:23:12,240
Speaker 2: Yeah, are you do you? Now? People have got all

464
00:23:12,280 --> 00:23:14,400
Speaker 2: sorts of different ways on ReBs for knowing when they're

465
00:23:14,440 --> 00:23:16,640
Speaker 2: done right. What's your methods to know they're done now

466
00:23:17,160 --> 00:23:18,840
Speaker 2: in the field, do you pick them up?

467
00:23:19,160 --> 00:23:20,919
Speaker 3: Yeah, I picked them up from each I picked them

468
00:23:20,960 --> 00:23:23,800
Speaker 3: up from Eachene, and I do the same when i'm

469
00:23:23,800 --> 00:23:26,320
Speaker 3: wrapping as well. I'll lift one end of the rack

470
00:23:26,359 --> 00:23:28,800
Speaker 3: with one finger and it's got to feel to it

471
00:23:28,880 --> 00:23:30,639
Speaker 3: when you wrap them, and when they're not ready, I

472
00:23:30,800 --> 00:23:35,120
Speaker 3: just yeah. I mean, I'm hardly adorned by first place

473
00:23:35,160 --> 00:23:37,240
Speaker 3: rib trophies, but I like to think I can cook

474
00:23:37,240 --> 00:23:42,040
Speaker 3: a fairly good record ribs, So yeah, I tend to

475
00:23:42,040 --> 00:23:45,000
Speaker 3: stick to that sort of basic process. Sometimes the judges

476
00:23:45,080 --> 00:23:47,080
Speaker 3: like it, sometimes they don't, but that's that's why we

477
00:23:47,160 --> 00:23:47,440
Speaker 3: do it.

478
00:23:48,359 --> 00:23:51,480
Speaker 2: I think ReBs are the weirdest ones of all the proteins.

479
00:23:51,560 --> 00:23:54,040
Speaker 2: Like I think most of the proteins you can kind

480
00:23:54,080 --> 00:24:00,040
Speaker 2: of like, you know, if you poke a brisket a

481
00:24:00,200 --> 00:24:02,600
Speaker 2: certain stage, you're like, I can pretty much tell you

482
00:24:02,600 --> 00:24:04,800
Speaker 2: how far that one's got to go, how long. It's

483
00:24:04,840 --> 00:24:07,440
Speaker 2: not all this kind of thing, and ye know you

484
00:24:07,520 --> 00:24:11,480
Speaker 2: know that they mostly kind of act fairly similarly.

485
00:24:11,560 --> 00:24:14,879
Speaker 3: Yeah, you can a different beast ribs.

486
00:24:14,960 --> 00:24:16,560
Speaker 2: I don't know what it is, like, is it just

487
00:24:16,600 --> 00:24:19,959
Speaker 2: the pig, Like you can have them trim the same size,

488
00:24:20,040 --> 00:24:23,120
Speaker 2: all this kind of thing and we've done like an

489
00:24:23,160 --> 00:24:24,960
Speaker 2: hour and a half before, and the other that you're

490
00:24:24,960 --> 00:24:26,960
Speaker 2: trying to hit it five hundred to get it done,

491
00:24:27,000 --> 00:24:28,399
Speaker 2: Like we're ten minutes to go, and you're like, what

492
00:24:28,480 --> 00:24:31,000
Speaker 2: the hell, why are you this one not cooked the same?

493
00:24:31,119 --> 00:24:32,520
Speaker 2: Like it's just crazy with you.

494
00:24:32,560 --> 00:24:34,280
Speaker 3: Every now and then you get one rack that just

495
00:24:34,359 --> 00:24:37,639
Speaker 3: tests your patients. But that's why it's one competition, Like

496
00:24:37,680 --> 00:24:39,919
Speaker 3: I I miss they supplied them, call to recks or

497
00:24:39,920 --> 00:24:44,240
Speaker 3: what have you. Ideally I like to cook three that way,

498
00:24:44,320 --> 00:24:46,720
Speaker 3: if you've got a problem child, you can just leave

499
00:24:46,760 --> 00:24:48,639
Speaker 3: it in the corner to think about its four decisions

500
00:24:48,640 --> 00:24:53,920
Speaker 3: and it. But generally speaking, as you'll always get two

501
00:24:53,920 --> 00:24:55,360
Speaker 3: out of the three that come out pretty good.

502
00:24:56,160 --> 00:24:59,200
Speaker 2: Yeah, we're we're a three rack team. Definitely. You always want,

503
00:24:59,320 --> 00:25:01,879
Speaker 2: you know, the backup yet to go.

504
00:25:02,600 --> 00:25:05,240
Speaker 3: Yeah, just in case, just in case.

505
00:25:05,400 --> 00:25:12,120
Speaker 2: Yeah, what's one thing you change and one thing you'd

506
00:25:12,200 --> 00:25:14,720
Speaker 2: never want to change about competition? Barbecue?

507
00:25:15,960 --> 00:25:17,880
Speaker 3: One thing that I've sort of taken on board doing

508
00:25:17,960 --> 00:25:21,080
Speaker 3: especially recently, and it's something I really enjoy and I

509
00:25:21,080 --> 00:25:23,800
Speaker 3: think it's if a few other teams adopted it, Like

510
00:25:23,800 --> 00:25:26,600
Speaker 3: obviously it to everyone's own choice, but I really love

511
00:25:27,800 --> 00:25:31,040
Speaker 3: having like Hunter put it on. He from the Girl Spot.

512
00:25:31,280 --> 00:25:33,200
Speaker 3: He did his first competition at Smoke on the Coast

513
00:25:34,760 --> 00:25:38,960
Speaker 3: and he's very passionate about it. And I took him

514
00:25:38,960 --> 00:25:42,159
Speaker 3: with me down to King of the Mountain and like

515
00:25:42,200 --> 00:25:43,920
Speaker 3: he showed me a few of his boxes and I said, okay,

516
00:25:43,920 --> 00:25:45,359
Speaker 3: I said, well, would you like to come down with

517
00:25:45,400 --> 00:25:48,879
Speaker 3: medicause ship couldn't come for family reasons and just studishes

518
00:25:48,880 --> 00:25:50,399
Speaker 3: and just watch, you know, And I think there's a

519
00:25:50,440 --> 00:25:53,160
Speaker 3: lot to be said for learning through watching. And I said,

520
00:25:53,200 --> 00:25:54,879
Speaker 3: I'm not saying I'm an expert, but I'd love to

521
00:25:54,880 --> 00:25:56,919
Speaker 3: help you with, you know, if there's anything I can

522
00:25:57,000 --> 00:26:00,520
Speaker 3: help you with by all means. And he then cooked

523
00:26:00,800 --> 00:26:05,679
Speaker 3: and mania and absolutely smashed it. And I think a

524
00:26:05,720 --> 00:26:08,919
Speaker 3: lot could be said for you know, confidence is the

525
00:26:08,920 --> 00:26:11,520
Speaker 3: biggest killer in a lot of things. And if you've

526
00:26:11,520 --> 00:26:13,440
Speaker 3: got a new team that has a lot of passion

527
00:26:13,560 --> 00:26:16,800
Speaker 3: and a lot of potential ability, if a team that's

528
00:26:16,840 --> 00:26:18,639
Speaker 3: been doing it for a couple of years. As I say,

529
00:26:18,680 --> 00:26:21,040
Speaker 3: I'm no expert, but just said, hey, do you want

530
00:26:21,080 --> 00:26:22,800
Speaker 3: to come with us? And just so that you can

531
00:26:22,840 --> 00:26:27,040
Speaker 3: see what not exactly what we do. Obviously I'd premixed

532
00:26:27,040 --> 00:26:30,800
Speaker 3: all my sources, rubs, injections, everything, but just to help

533
00:26:30,840 --> 00:26:33,040
Speaker 3: them with their process. I think if you bring the

534
00:26:33,080 --> 00:26:37,200
Speaker 3: whole team together and lift the whole level, everyone gets better.

535
00:26:37,760 --> 00:26:40,679
Speaker 3: And I think that speaks for a lot for helping

536
00:26:40,880 --> 00:26:42,320
Speaker 3: people do better barbecue.

537
00:26:43,800 --> 00:26:48,040
Speaker 2: Yeah, we've done that a few times. Had the people

538
00:26:48,119 --> 00:26:50,280
Speaker 2: either they just want to see what it's about, so

539
00:26:50,280 --> 00:26:53,639
Speaker 2: they've come and hung out and i'd let you. Were

540
00:26:53,680 --> 00:27:00,320
Speaker 2: speaking to Ant's War during the week who is down

541
00:27:00,359 --> 00:27:03,240
Speaker 2: in Dunedin and he was the team that we sponsored

542
00:27:03,280 --> 00:27:07,639
Speaker 2: into brew Town yep as the podcast, and so we

543
00:27:07,800 --> 00:27:09,280
Speaker 2: keep up with him and we kind of give him

544
00:27:09,280 --> 00:27:11,639
Speaker 2: advice on socials and bits of peace like that. And

545
00:27:11,680 --> 00:27:13,639
Speaker 2: I said to him, mate, I think I think the

546
00:27:13,680 --> 00:27:16,080
Speaker 2: best thing, like literally, and New Zealand's doing a load

547
00:27:16,119 --> 00:27:19,080
Speaker 2: of cheap flights at the moment, just go find find

548
00:27:19,119 --> 00:27:20,840
Speaker 2: a flight and a comp that you want to come

549
00:27:20,880 --> 00:27:22,320
Speaker 2: up to and just come and hang out with us.

550
00:27:22,400 --> 00:27:25,040
Speaker 3: Yeah, that's what we do because it's exactly it. Yeah,

551
00:27:25,160 --> 00:27:27,600
Speaker 3: and I had a good chat with It's Janet Elsmere

552
00:27:28,000 --> 00:27:30,399
Speaker 3: on the weekend and yeah, he's got a lot of

553
00:27:30,400 --> 00:27:32,320
Speaker 3: passion for it and he's definitely got some ability. I

554
00:27:32,320 --> 00:27:33,760
Speaker 3: tried a couple of those things, and yeah, he's got

555
00:27:33,760 --> 00:27:36,240
Speaker 3: some pretty cool flavors going on. So yeah, I think

556
00:27:36,280 --> 00:27:38,000
Speaker 3: he's a perfect example of that. And I think it

557
00:27:38,080 --> 00:27:40,520
Speaker 3: had lift his level. You know, he's not going to

558
00:27:40,520 --> 00:27:43,520
Speaker 3: go through ten competitions to lift it to where he

559
00:27:43,560 --> 00:27:45,600
Speaker 3: could be. He might do one or two and be like, right,

560
00:27:45,640 --> 00:27:47,399
Speaker 3: that's going to change. That's going to change, and that'll

561
00:27:47,440 --> 00:27:48,240
Speaker 3: lift everything.

562
00:27:49,240 --> 00:27:51,960
Speaker 2: Yeah, well for five years, like me, it took us.

563
00:27:53,760 --> 00:27:57,200
Speaker 3: Yeah, yeah, that's right. The one thing I wouldn't change

564
00:27:57,200 --> 00:27:59,119
Speaker 3: is to people like, that's why we do it. We

565
00:27:59,160 --> 00:28:01,240
Speaker 3: don't do it for We certainly don't do it for

566
00:28:01,240 --> 00:28:04,000
Speaker 3: the money, but you know, just the people and the

567
00:28:04,000 --> 00:28:07,160
Speaker 3: friends we've made in the last few years. Just yeah,

568
00:28:07,280 --> 00:28:10,680
Speaker 3: it speaks volumes for the whole community. So there's very

569
00:28:10,680 --> 00:28:13,200
Speaker 3: few bad eggs. And as I say, like high level

570
00:28:13,200 --> 00:28:15,800
Speaker 3: sport and most high level competition, you're always going to

571
00:28:15,880 --> 00:28:18,680
Speaker 3: get for tetpics and pieces and it gets quite frustrating

572
00:28:18,720 --> 00:28:21,199
Speaker 3: and whatnot. But yeah, this we don't tend to have that,

573
00:28:21,240 --> 00:28:22,400
Speaker 3: which is really cool.

574
00:28:23,200 --> 00:28:26,199
Speaker 2: No, we don't. It's and it's super galitarian. Like I know,

575
00:28:26,240 --> 00:28:31,679
Speaker 2: there are people who run very big companies and you

576
00:28:32,040 --> 00:28:34,400
Speaker 2: do very well, and then there's everybody, all the way

577
00:28:34,400 --> 00:28:37,200
Speaker 2: down to the guys that are like, you know, I'm

578
00:28:38,240 --> 00:28:40,600
Speaker 2: pretty much save up to do two comps a year,

579
00:28:40,680 --> 00:28:42,680
Speaker 2: and yeah that's all I can afford to do. But

580
00:28:43,080 --> 00:28:46,560
Speaker 2: everybody's like, I love that everybody's treated exactly the same.

581
00:28:46,800 --> 00:28:49,160
Speaker 3: Yeah that's right. Yeah. Oh, we're all from different walks

582
00:28:49,160 --> 00:28:52,920
Speaker 3: of life, and you know, we all have different different

583
00:28:52,960 --> 00:28:55,560
Speaker 3: backgrounds and different you know, I mean, Charlte and I

584
00:28:55,560 --> 00:28:58,120
Speaker 3: are a classic example of that. My common transport mechanic

585
00:28:58,240 --> 00:29:01,960
Speaker 3: I have been for years and shuts the food scientists

586
00:29:01,960 --> 00:29:03,760
Speaker 3: and you put those two things together and somehow we

587
00:29:03,800 --> 00:29:07,640
Speaker 3: seem to make the food. But it's also a case

588
00:29:07,720 --> 00:29:11,240
Speaker 3: that you know, like, and I think Steve's a classic example.

589
00:29:11,320 --> 00:29:13,080
Speaker 3: Like if you looked at Steve as a person and

590
00:29:13,200 --> 00:29:16,160
Speaker 3: Christalt the stereotypically, you would not pick them to be

591
00:29:16,200 --> 00:29:19,280
Speaker 3: in the fields that they're in, but they're you know,

592
00:29:19,600 --> 00:29:22,040
Speaker 3: they're also into the same thing, and it just becomes

593
00:29:22,040 --> 00:29:23,840
Speaker 3: a common ground that everyone loves.

594
00:29:24,400 --> 00:29:30,160
Speaker 2: Yeah. Yeah, Well, what's your current comp barbecue goal? Like

595
00:29:30,240 --> 00:29:32,080
Speaker 2: what are you aiming at, whether it's this year or

596
00:29:32,200 --> 00:29:34,840
Speaker 2: next year? Like you, what would you love to achieve?

597
00:29:35,760 --> 00:29:39,120
Speaker 3: Ideally, what I'd love to do is somehow, by love

598
00:29:39,200 --> 00:29:43,280
Speaker 3: nor money, get a GC to qualify about the American Royal,

599
00:29:43,280 --> 00:29:46,120
Speaker 3: because I think the American Royal might be one competition

600
00:29:46,160 --> 00:29:49,800
Speaker 3: with Charton. I would actually team up over there. And yeah,

601
00:29:49,840 --> 00:29:52,080
Speaker 3: I think through the ancillary and the KCB stuff, I

602
00:29:52,080 --> 00:29:54,440
Speaker 3: think we're doing really well. But that's my My original

603
00:29:54,480 --> 00:29:57,520
Speaker 3: goal was to get a first place trophy and cool,

604
00:29:57,800 --> 00:29:59,480
Speaker 3: and then my next goal was to get a perfect

605
00:29:59,480 --> 00:30:02,280
Speaker 3: three hundred we got at meat Stock. And now my

606
00:30:02,360 --> 00:30:05,200
Speaker 3: next goal is to somehow find that top step on

607
00:30:05,240 --> 00:30:07,560
Speaker 3: the podium to not so much say hey we've got

608
00:30:07,600 --> 00:30:09,360
Speaker 3: to do c trophy, but just to qualify to go

609
00:30:09,400 --> 00:30:09,840
Speaker 3: to the Royal.

610
00:30:10,320 --> 00:30:13,040
Speaker 2: So yeah, yeah, because I think if you're going to

611
00:30:13,120 --> 00:30:14,560
Speaker 2: make the effort to go all the way from here,

612
00:30:14,600 --> 00:30:16,560
Speaker 2: you want to be in the Invitational as well as

613
00:30:16,960 --> 00:30:18,920
Speaker 2: because you know, anybody anywhere who can go and enter

614
00:30:18,920 --> 00:30:20,920
Speaker 2: the Royal. We just got to pay your money. Yeah,

615
00:30:21,000 --> 00:30:23,640
Speaker 2: but getting into the Invitational is definitely the thing if

616
00:30:23,640 --> 00:30:25,240
Speaker 2: you're going to spend all the money getting.

617
00:30:25,040 --> 00:30:27,680
Speaker 3: There, right, Yeah, it's right. And after going to the

618
00:30:27,760 --> 00:30:30,160
Speaker 3: Sea World Champs twice, like you turn up and there's

619
00:30:30,440 --> 00:30:32,640
Speaker 3: you know, five hundred and fifty six hundred teams from

620
00:30:32,680 --> 00:30:34,920
Speaker 3: all over the world and you just meet some amazing

621
00:30:34,960 --> 00:30:38,520
Speaker 3: people over there and it's you know, it's something that

622
00:30:38,560 --> 00:30:40,880
Speaker 3: we've built some networks through people that when we went

623
00:30:40,960 --> 00:30:42,760
Speaker 3: this year, we borrow some year and they've come home.

624
00:30:42,960 --> 00:30:44,640
Speaker 3: We've had some friends from the States come over and

625
00:30:44,640 --> 00:30:46,960
Speaker 3: they borrow a year off us to compete, and it's

626
00:30:47,040 --> 00:30:50,320
Speaker 3: just a really cool like that community goes everywhere, that's

627
00:30:50,400 --> 00:30:52,360
Speaker 3: not just here, So that's really cool.

628
00:30:53,080 --> 00:30:56,800
Speaker 2: Yeah, that is, that's awesome. Well, may you've survived. You

629
00:30:56,840 --> 00:30:59,800
Speaker 2: survived competition time. But I think all that's really left

630
00:30:59,880 --> 00:31:01,720
Speaker 2: is to say, where can people keep up with your

631
00:31:01,760 --> 00:31:04,239
Speaker 2: online follow the role in Cold Journey, all that kind

632
00:31:04,320 --> 00:31:07,160
Speaker 2: of stuff. Check out all your boxes, sugarway off, all

633
00:31:07,240 --> 00:31:08,640
Speaker 2: your successes.

634
00:31:08,960 --> 00:31:12,400
Speaker 3: Yeah, so we're on We're just on Facebook rolling Cold Barbeque.

635
00:31:12,440 --> 00:31:17,240
Speaker 3: Obviously we don't as yet heaven Instagram page, but who knows,

636
00:31:17,280 --> 00:31:18,800
Speaker 3: we may be able to find some time to put

637
00:31:18,800 --> 00:31:21,360
Speaker 3: one of those together at some stage. But yeah, there's

638
00:31:21,360 --> 00:31:23,280
Speaker 3: certainly a whole lot of photos and coming into this

639
00:31:23,320 --> 00:31:24,560
Speaker 3: time of the year, there's going to be a lot

640
00:31:24,600 --> 00:31:26,240
Speaker 3: more catering stuff, so there's probably going to be a

641
00:31:26,240 --> 00:31:29,160
Speaker 3: lot more reels and photos and videos and stuff. So

642
00:31:29,200 --> 00:31:31,880
Speaker 3: we've got quite a number of jobs booked and weddings

643
00:31:31,920 --> 00:31:33,840
Speaker 3: and whatnot, so it's been und to be some cool

644
00:31:33,840 --> 00:31:36,600
Speaker 3: food fit in the heading the screens on social media,

645
00:31:36,640 --> 00:31:37,200
Speaker 3: so to speak.

646
00:31:37,920 --> 00:31:40,800
Speaker 2: Awesome. Well, mate, thank you for making the time hanging

647
00:31:40,840 --> 00:31:45,120
Speaker 2: out with us. We very much appreciate that. And that

648
00:31:45,400 --> 00:31:50,640
Speaker 2: is it's for another episode of Competition Time from Barbecue Base.

649
00:31:50,880 --> 00:31:54,240
Speaker 2: Thank you guys for stopping by. You know the drill.

650
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Speaker 2: and just barbecue based on Insta. If you want to

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Speaker 2: keep up with NOL, he's Meet Matthia Collective on every

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Speaker 2: social platform known to man, and you can get behind

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Speaker 2: those beefy meat curtains at Meetmathea Collective dot com and

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Speaker 2: drop a spoon into his brain by paying a small

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Speaker 2: monthly sum and to keep up with me on social media,

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Speaker 2: it's Beginning's barbecue on Facebook and Insta, So come on

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Speaker 2: back next time where we'll have more great barbecue chat, tips,

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Speaker 2: tricks and guests all focused on competition. On Competition Time