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

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Speaker 1: to Barbecue Base.

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

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

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

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

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

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

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

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

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

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

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

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

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

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Speaker 2: take you to the episode.

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

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

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

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

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

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

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

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Speaker 3: plus knockout recipes at rumenqueue dot com.

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Speaker 2: In an earlier show, we chatted to Nate Blackledge, who

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Speaker 2: was one of the Bees from Triple Bee Barbecue in Australia,

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Speaker 2: and today we've got his Kei we brother in crime,

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Speaker 2: the Second B and Triple B. Dan Barrington, Welcome to

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Speaker 2: competition time.

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Speaker 1: Dan, thank you for having me. I really appreciate it. Mote, Hey, we're.

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Speaker 2: Glad to have you here. So Dan, let's for those

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Speaker 2: that might not have heard the Nate Blacklach episode, let's

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Speaker 2: just give you guys a quick intro, like, Who's who

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Speaker 2: is Triple B? What comps do you running? How long

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Speaker 2: have you been going? All that kind of stuff?

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Speaker 1: Yeah, that's a good question. So yeah, Nate's Nate's my guy.

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Speaker 1: He jumped on the barbecue scene a couple of years

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Speaker 1: after after myself. So I'd been doing it with my

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Speaker 1: wife and a few bringings from time to time, just

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Speaker 1: to give us a head and Nate. Nate did his

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Speaker 1: first competition in January up at Candari Barbecue Festival. And

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Speaker 1: in the lead up to that, we've had a few interactions,

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Speaker 1: you know, like because I was working for a company

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Speaker 1: called Lanes and I was shipping product to all these

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Speaker 1: different people and I wrote this card to him and

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Speaker 1: he after a place in order, and he was just like,

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Speaker 1: I'll make great service, great great, great little company. And yeah,

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Speaker 1: like we we ended up chatting after that, and then

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Speaker 1: you know, fast forward, after his first full year, I believe,

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Speaker 1: we decided to to join forces, and he was he

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Speaker 1: was really finding his structure towards the back end of

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Speaker 1: the year, and we thought, you know what, Over had

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Speaker 1: smoked beyond smoke. He had smoked gods. And we're like,

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Speaker 1: you know what, if we're going to do it, We're

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Speaker 1: going to join joint forces, create a whole new team.

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Speaker 1: And my wife who was on my team as well.

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Speaker 1: We we we did fairly well. We did. We had

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Speaker 1: quite a bit of success. And yeah, like we when

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Speaker 1: we when we joined, I said, can I bring my

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Speaker 1: wife Jess along? And he's like, yeah, of course, and

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Speaker 1: and here we are that that makes up the three

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Speaker 1: b so and we've been going now together for just

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Speaker 1: over two years.

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Speaker 2: Yeah, that is the third BEE I had, but I

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Speaker 2: couldn't quite remember what the third B was. But at Barrington,

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Speaker 2: Barrington and black Ledge, it sounds a bit like a

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Speaker 2: lawyer firm, like that's what maybe you should go into

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Speaker 2: the legal practice. The Tree of You as.

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Speaker 1: Well had so many things because they were world classes

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Speaker 1: and new teams, so we had all the people that

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Speaker 1: we knew would be like who's this, like Anti rash

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Speaker 1: Prime and all these people. It's like a it's a

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Speaker 1: really good a really good name. We didn't think too

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Speaker 1: much about it, but it's stuck and there we've had

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Speaker 1: a glass doing it. Now.

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Speaker 2: You guys are doing mainly a BA Australian Barbecue Alliance.

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Speaker 2: You do any s c A or anything like that?

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Speaker 2: And I know some sort of Nate. I know Nate does,

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Speaker 2: but do you do you dip your foot toe in

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Speaker 2: the s c A.

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Speaker 1: He absolutely became obsessed with it, to the point where

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Speaker 1: I think he just really wanted to just prove to

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Speaker 1: himself that he could do it, you know, especially the stakes.

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Speaker 1: I think you ask him every five minutes he would

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Speaker 1: turn around and say, stuff, ancillaries, I can't do it anymore.

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Speaker 1: I was wait, wait, way too much time, and then

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Speaker 1: you walk up to a competition and he'd be like,

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Speaker 1: I've done this for ancillaries and then the end up

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Speaker 1: getting place and walking it. So he's a funny guy.

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Speaker 1: But yeah, I do. I do sea as well. I've

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Speaker 1: I do. I was mostly in my first couple of years.

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Speaker 1: If there was a competition, I'd never really bothered with steak.

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Speaker 1: I'd just do the ancillaries. And back then you'd be

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Speaker 1: able to buy, you know, multiple entries to like your ancillary.

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Speaker 1: So if you want, if you wanted to do like

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Speaker 1: an ancillary dessert ancillary, you could go okay, yeah, well

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Speaker 1: it's anything baked and sweet dessert, and you'd go, okay, well,

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Speaker 1: I'll buy three entries at twenty five bucks a pop.

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Speaker 1: So I'd be like a week leading up, I'd be

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Speaker 1: bacon cakes and just making all this silly stuff and yeah,

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Speaker 1: just entering it and assembling it on site and wishing

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Speaker 1: for the best. But I never really worried about steak

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Speaker 1: until I actually started cooking with Nate, like as the team,

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Speaker 1: and yeah, I had the last two years we've had.

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Speaker 1: Both both had some success. He finished equal second on

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Speaker 1: the leader board and stakes last year and he's going

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Speaker 1: to win it for the year this year, which is

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Speaker 1: I'm super proud of him of and I think I

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Speaker 1: finished tenth in both of them, and I didn't really

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Speaker 1: do many this year, so just my focus was ABA.

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Speaker 1: But yeah, I've I really enjoyed it.

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Speaker 2: Well, obviously you guys have had a bit of success

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Speaker 2: in the last couple of years. But what's the thing

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Speaker 2: that you're most proud of in your competition barbecue career.

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Speaker 1: I thought this was going to be the hardest question

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Speaker 1: to answer because there's so many things. But in all fairness,

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Speaker 1: I think the biggest highlight and the first thing that

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Speaker 1: happened for me was the first GC at Brisbane Barbecue

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Speaker 1: Festival as my original team. And not to take away

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Speaker 1: anything from what we've done in the past, but it's

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Speaker 1: I think when you know that you've strung it together,

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Speaker 1: you know you've had a good cook, you start getting

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Speaker 1: all these calls and it's like, oh man, do we

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Speaker 1: have a chance of winning this? And then they ended

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Speaker 1: up getting too I think brisket and the brisket was

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Speaker 1: the second last category of that competition, which was weird,

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Speaker 1: and then the pork pork category was last, I believe,

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Speaker 1: and we ended up getting first place, but I didn't

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Speaker 1: hear a call for brisket. It turns out we finished

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Speaker 1: sixth and two categories because they were only calling from

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Speaker 1: fifth back then, and I was like, oh, there's nothing,

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Speaker 1: nothing's happening. But I was just stoked to win some trophies,

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Speaker 1: isn't it. When they said that we'd won, it was

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Speaker 1: That was a really cool experience because we're knocked on

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Speaker 1: the door of a fair bit throughout the last year

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Speaker 1: or two before that, and to actually win it was special.

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Speaker 1: So I'd never forget that. But you can't discredit any

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Speaker 1: of the GCS or I d cs that you do

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Speaker 1: as a team and what you've your success from that,

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Speaker 1: like it and the feeling from that is really good

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Speaker 1: because we do go to competitions to cook and have fun,

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Speaker 1: but we also do do it competitively. We do have

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Speaker 1: that little bit of competitive spirit in us and we

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Speaker 1: do want to go and do well, but we also

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Speaker 1: just know that we get to catch up with all

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Speaker 1: our mates, have a bit of fun, cooks and barbecue, hopefully,

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Speaker 1: don't mess it up, don't burn anything, and well unless

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Speaker 1: it's like the Kiwis they burn everything. And still, yeah,

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Speaker 1: I see Troy cooking at brisket in six minutes, and

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Speaker 1: I was like, yeah, man thinks that's funny. That's a

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Speaker 1: that's another thing. The Kiwi's they're funny, like Troy. I

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Speaker 1: told Troy, my mum's from Teapooky. I'm not born in

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Speaker 1: New Zealand and I've been to New Zealand once and

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Speaker 1: everyone just thinks some of this honorary in New Zealand,

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Speaker 1: it's just quite funny. But yeah, I love going there

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Speaker 1: in the sea and it's such a good competition over

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Speaker 1: there that you guys are absolute animals when it comes

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Speaker 1: to cooking. Man, Like, there's some tough, tough competition. They're like,

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Speaker 1: you know, rendered Jane Mack and Mikey and and then

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Speaker 1: you can't discredit the cook cartel boys. They're just always

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Speaker 1: on and where they come over here and they do well,

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Speaker 1: it's it's and you know what, that's the good thing

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Speaker 1: about us is that we look at that and as

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Speaker 1: opposed to you know, turning your nose up and going

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Speaker 1: we can't beat these guys. I've got to like the

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Speaker 1: Dusty Queue, Dan Barrett, all these people here that are

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Speaker 1: just absolutely unsolvable. And Nate no will talk on the

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Speaker 1: phone every second day and say, well, what are we

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Speaker 1: going to do, Like, what are we going to do

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Speaker 1: to make this more competitive for us? And it's a

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Speaker 1: little bit closer.

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Speaker 2: Well, I think we probably felt you're probably getting a

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Speaker 2: little bit of a taste of what we had for

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Speaker 2: the last few years when people like Dan Barrett and

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Speaker 2: you know, Jeff and Amanda from Dusty would come over

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Speaker 2: and they kind of clean up, and it's quite nice

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Speaker 2: that we've managed to. Yeah, I think everybody was like, hey,

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Speaker 2: we've got to stop this and we got to like

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Speaker 2: get turn those tables back around and let's go give

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Speaker 2: them a little taste of their own medicine now.

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Speaker 1: So they think they think figging's a thing, and I'm

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Speaker 1: glad it is a thing, because you've got to give

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Speaker 1: the new people a bit of a and look into

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Speaker 1: what you're doing to give them a bit of success

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Speaker 1: and a bit of momentum to sort of go to

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Speaker 1: the next one or a bit of hope. I'd say,

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Speaker 1: but you know, you go to the you know, like

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Speaker 1: you still got to develop your own flavors. I would

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Speaker 1: not feel at all comfortable, you know, buying or owning

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Speaker 1: a recipe off somebody and and having success from it.

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Speaker 1: I'd rather try and figure it out on my own

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Speaker 1: and but then take take to one percent is like,

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Speaker 1: you know, I've been doing this lot a lot longer

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Speaker 1: than the cook Cartel, and I'd message Steve not that

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Speaker 1: long ago about hey, I'm having trouble with these poor groups,

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Speaker 1: and Nate and I like we just couldn't. We couldn't

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Speaker 1: figure it out. We're tasting, We're going this is rock

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Speaker 1: and roll like texture everything, and he just he it

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Speaker 1: was one percent. He just asked me a question and

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Speaker 1: then it like a little light bulb went off. And

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Speaker 1: I don't even think I told Nate. Nate ended up

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Speaker 1: going out and doing a couple of competitions himself and winning.

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Speaker 1: But I think that's just the name of game. But

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Speaker 1: like you know, there's never stopped learning, and there's guys

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Speaker 1: like the Cartels and the Barracks and those type of

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Speaker 1: people that and it will always give back in their

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Speaker 1: small way to make sure that you return. And they

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Speaker 1: want the competition. They don't want to just keep winning

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Speaker 1: by landslides. They want people to give them a run

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Speaker 1: for their money.

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Speaker 2: Yeah, So I mean we talk about learning a lot

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Speaker 2: right and sharing and all that kind of thing. But

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Speaker 2: what's been your biggest learning moment then? Was it the

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Speaker 2: ReBs or was it something else that you kind of

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Speaker 2: go that's that's the point. That's when I learned the most.

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Speaker 1: Yeah, I think I think the biggest thing that I

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Speaker 1: learned Alex was not getting absolutely munted on a Friday

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Speaker 1: night before a Saturday competition. It's funny because, like you know,

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Speaker 1: in my early twenties, when I started started doing barbecue,

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Speaker 1: it was like, you know, I still had that sort

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Speaker 1: of you know, like my kids who are really young,

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Speaker 1: I've worked full time. I remember coming to one of

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Speaker 1: these competitions and just being like, you know, worked, you know,

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Speaker 1: fifty sixty hours away, can you know, like had a

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Speaker 1: really busy week and like no let up, and then

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Speaker 1: I could go away and be like I can let

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Speaker 1: my hand out a little bit. My biggest learning curve

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Speaker 1: was actually just being responsible looking after myself. And now

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Speaker 1: I don't even drink, and it had nothing to do

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Speaker 1: with with drinking, but it was more so more so

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Speaker 1: about just taking care of myself and not putting a

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Speaker 1: mand aid over your life problems and actually going there

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Speaker 1: and realizing what are you there to do? And that

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Speaker 1: was to cook, barbecue, catch up with your mates and

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Speaker 1: try and do well. And as soon as we did,

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Speaker 1: as soon as I did that, you know, personally, I

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Speaker 1: started improving tenfold.

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Speaker 2: Yeah, I think I think everybody goes through that little

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Speaker 2: journey right where you go when you first start. You know,

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Speaker 2: you get carried away and it's a great party and

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Speaker 2: you kind of have fun and there's no expectations, and

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Speaker 2: then you either decide, this is how we're going to

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Speaker 2: do competition barbecue and this is like a good excuse

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Speaker 2: for a weekend away with the lads or whatever, and

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Speaker 2: you know, we're not that bothered. If we get call great,

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Speaker 2: that's awesome, but we're not going to be or you

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Speaker 2: flip and you go, actually, we need to knock all

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Speaker 2: that on the head because we're here if we want

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Speaker 2: to compete, and you fall into the two camps, and

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Speaker 2: both camps are absolutely fine, Like as long as you're

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Speaker 2: it's very rare that you can be in both camps.

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Speaker 2: There's a couple of people who can do it, a couple,

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Speaker 2: but it's the exception, not the raw.

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Speaker 1: Hey mate, exactly. I I love having a loved having

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Speaker 1: a beer back then and cracking on and doing all

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Speaker 1: those silly things. But I realized what was more important

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Speaker 1: to me was actually still being able to go and

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Speaker 1: catch up with my mates and have fun, but actually

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Speaker 1: just be responsible, because then what's the hindsight, like, well,

260
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Speaker 1: what's the what's the end goal? Was to actually go

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Speaker 1: and and not not actually just have the success. But

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Speaker 1: really all I ever wanted was to get get a trophy.

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Speaker 1: I think that was the first thing. And then you know,

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Speaker 1: then when you put aside you know, the partying and

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Speaker 1: fun and you know all those things that a lot

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Speaker 1: of people do and and good on them, like that's

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Speaker 1: what you want to do, man, just just do it.

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Speaker 1: But we as soon as I've put that aside, I

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Speaker 1: ended up getting more trophies, and then the goal change

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Speaker 1: from hey, let's just instead of winning ones and twos,

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Speaker 1: let's win a Grand championship. And then it happened, and

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Speaker 1: now want more.

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Speaker 2: It's an addiction, isn't it. It's just another thing that

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Speaker 2: we can addict ourselves with. So you may have already

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Speaker 2: answered this, really, but what's that protein you're working on

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Speaker 2: the most right now?

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Speaker 1: Is it?

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Speaker 2: Is it still the ribs? Or have you moved on

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Speaker 2: something else? And you go, hey, we've cracked ribs. Now,

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Speaker 2: let's let's move on to this.

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Speaker 1: Well, I think I'm a little bit crazy like the

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Speaker 1: things that we cook. Well, I'll still cook at home

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Speaker 1: just to keep it, you know. In June and I

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Speaker 1: was talking to Stevens Stephen Cook maybe two nights ago,

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Speaker 1: and he I sent him my photo of the ribs

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Speaker 1: because Nate, Nate was actually out of them out at

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Speaker 1: work and I ran my first solo cop in almost

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Speaker 1: three years as Triple Big went out had some success.

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Speaker 1: Just realized that, you know, having the big fellow there

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Speaker 1: was it is so much better because we cook better.

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Speaker 1: I mean he does a lot of the stuff with

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Speaker 1: the ribs and the pork, and I do a lot

293
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Speaker 1: of stuff with the brisket. We both share the duties

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Speaker 1: with lamb and but you know, the good thing is

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Speaker 1: is that we're both learned from each other where we

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Speaker 1: can actually, you know, if one's not there, you know,

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Speaker 1: where a phone call away or where we've sort of

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Speaker 1: gone at that many times now that it's become second nature.

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Speaker 1: Like Nate, Nate rings me and to get I take

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Speaker 1: this brisket off around that temperature and I'm like yeah,

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Speaker 1: He's like yeah, perfect. I just wanted to clarify, But yeah,

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Speaker 1: I think I'm always cooking. I'm going to cook some

303
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Speaker 1: poor grips today. I mean it's only early this morning,

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Speaker 1: and in Australia where we're going to cook, cook some

305
00:15:46,480 --> 00:15:48,520
Speaker 1: poor grips today. I injected them last night and just

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Speaker 1: give them a well even though it's been our biggest

307
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Speaker 1: success at the moment, but really just always trying to

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Speaker 1: get brisket perfect. And like I was going to say that,

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Speaker 1: the cook boys were, you know, they were saying to me,

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Speaker 1: like you've got a two ninety nine, or like how

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Speaker 1: can we get you that three hundred. It's like, you know, good,

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Speaker 1: ain't that bad? But if you want to win barbecue

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Speaker 1: competitions these days, you need to be damn near perfect.

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Speaker 1: It's crazy. So yeah, I just keep practicing, man, all

315
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Speaker 1: the all the four main categories. We have lamb that

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Speaker 1: pops up a fair bit here, which we're really good

317
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Speaker 1: with lamb. I don't know how it happened, but we

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Speaker 1: ended up just finding a real groove. And if we

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Speaker 1: don't cook it for six to eight months, we can

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Speaker 1: still come in and get a top four's top five,

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Speaker 1: you know, and top three win a trophy in it

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Speaker 1: because we're he just became secondary, so don't really cook

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Speaker 1: the Plus it's expensive, but yeah, always brisket and ribs

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Speaker 1: and portrol. On the other day. It was a lot

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Speaker 1: of fun.

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Speaker 2: So tell me about your comp set up, you guys.

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Speaker 2: I think you guys cook out of a trailer, right,

328
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Speaker 2: but tell us about the trailer. Tell us about what

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Speaker 2: pits are you using.

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Speaker 1: Yeah, so Nate, Nate bought a trailer just after we

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Speaker 1: joined forces because he had always this intention of making

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Speaker 1: life easier for himself. And then when we joined teams,

333
00:17:04,359 --> 00:17:05,880
Speaker 1: he was like, well, now you get to cook out

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00:17:05,880 --> 00:17:08,960
Speaker 1: of trailers. Were always out of marquees and gazebos. And

335
00:17:09,600 --> 00:17:11,159
Speaker 1: I'll tell you what, it makes a hell of a

336
00:17:11,160 --> 00:17:14,040
Speaker 1: lot of difference cooking in a place where you can

337
00:17:14,080 --> 00:17:16,320
Speaker 1: sort of put your walls up and close it, not

338
00:17:16,359 --> 00:17:19,719
Speaker 1: to block anyone out, but you know better than anyone

339
00:17:19,800 --> 00:17:22,120
Speaker 1: doing competition. It's like you have a gust of wind.

340
00:17:22,480 --> 00:17:25,280
Speaker 1: I think we had that one in christ Church late

341
00:17:25,359 --> 00:17:29,200
Speaker 1: last year in November, and like everyone's gazebos. I mean

342
00:17:29,720 --> 00:17:33,399
Speaker 1: Ken from Barbecue Boy lost his brisket. It flipped or

343
00:17:33,400 --> 00:17:35,719
Speaker 1: something like that, and his aws you went everywhere, and

344
00:17:36,440 --> 00:17:40,040
Speaker 1: you know, like having that setup of the luxury of

345
00:17:40,080 --> 00:17:43,560
Speaker 1: being able to set up in a trailer is nice

346
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Speaker 1: because you don't have to particularly you know, worry about

347
00:17:46,760 --> 00:17:51,040
Speaker 1: those those the environment so much. But it's still pretty

348
00:17:51,200 --> 00:17:52,919
Speaker 1: it's still pretty nice to be able to cook out

349
00:17:52,920 --> 00:17:55,080
Speaker 1: of but raise platform, close your doors when you need

350
00:17:55,080 --> 00:17:58,159
Speaker 1: to box up and go. But yeah, apart from that,

351
00:17:58,200 --> 00:18:01,960
Speaker 1: we cook on Drew BQ, drums. I cooked with a

352
00:18:02,000 --> 00:18:05,920
Speaker 1: little bit with Oklahoma Joe back home. I do a

353
00:18:05,960 --> 00:18:09,960
Speaker 1: lot of content with them, and yeah, like mostly drums,

354
00:18:10,080 --> 00:18:14,600
Speaker 1: gmgs and yeah, just whatever makes it easier for us.

355
00:18:14,600 --> 00:18:17,240
Speaker 1: Like we found that drums when we switched to drums

356
00:18:17,760 --> 00:18:21,199
Speaker 1: was really good because you could cook your proteins the

357
00:18:21,240 --> 00:18:23,680
Speaker 1: same way and it doesn't matter if you're on a

358
00:18:23,720 --> 00:18:27,280
Speaker 1: great level of say two fifty two hundred and seventy

359
00:18:27,280 --> 00:18:30,440
Speaker 1: five and you're at like great level three hundred fahrenheit.

360
00:18:31,320 --> 00:18:33,440
Speaker 1: You cook your stuff at the same temperature as you

361
00:18:33,440 --> 00:18:36,000
Speaker 1: would on an offset, but the cook it goes so

362
00:18:36,080 --> 00:18:38,640
Speaker 1: much quicker, more humidity in the pits and that sort

363
00:18:38,680 --> 00:18:41,200
Speaker 1: of thing. So you know, we found that you know,

364
00:18:41,320 --> 00:18:43,960
Speaker 1: they're light duty, can roll them around, keep them at

365
00:18:44,000 --> 00:18:46,399
Speaker 1: comps and have your same cook where you practice on

366
00:18:46,480 --> 00:18:50,240
Speaker 1: at home and have some killer results. So yeah, mostly

367
00:18:50,280 --> 00:18:50,800
Speaker 1: drums man.

368
00:18:51,520 --> 00:18:55,280
Speaker 2: Yeah, we switched well we've always kind of had a

369
00:18:55,320 --> 00:18:57,800
Speaker 2: barrel in there and that kind of thing, but we

370
00:18:57,880 --> 00:19:00,760
Speaker 2: brought in drums this year, same same one, so drew

371
00:19:00,800 --> 00:19:03,360
Speaker 2: the cue ones, except I think we just got the kits,

372
00:19:03,400 --> 00:19:07,880
Speaker 2: you know, sent over. So one of the boys, yeah,

373
00:19:07,880 --> 00:19:11,120
Speaker 2: well one of the boys in our team. He works

374
00:19:11,160 --> 00:19:15,560
Speaker 2: for a company that has already access to those drums,

375
00:19:15,600 --> 00:19:19,520
Speaker 2: so that that bit's fairly easy. He just had to

376
00:19:19,520 --> 00:19:22,320
Speaker 2: work the kits on and make them up so they

377
00:19:22,440 --> 00:19:26,240
Speaker 2: run pretty well. Yeah. Yeah, he's sorted out a few

378
00:19:26,240 --> 00:19:31,040
Speaker 2: people with some some drums here, so it's definitely definitely

379
00:19:31,080 --> 00:19:35,440
Speaker 2: the way forward. Now everybody, I think some people love it,

380
00:19:35,560 --> 00:19:37,440
Speaker 2: some people hate it. I kind of love it. I'm

381
00:19:37,440 --> 00:19:41,320
Speaker 2: a little bit sadistic, like that comp prep routine, Like

382
00:19:41,400 --> 00:19:44,400
Speaker 2: when does your prep start? Who does?

383
00:19:44,520 --> 00:19:44,600
Speaker 3: What?

384
00:19:44,960 --> 00:19:46,000
Speaker 2: Do you split things?

385
00:19:46,040 --> 00:19:46,119
Speaker 1: Do?

386
00:19:46,200 --> 00:19:48,520
Speaker 2: You just can't like, does everybody have a like what's

387
00:19:48,520 --> 00:19:50,720
Speaker 2: your what's your way of doing comp prep? Because it

388
00:19:50,720 --> 00:19:52,640
Speaker 2: can start like weeks in advance?

389
00:19:53,440 --> 00:19:56,320
Speaker 1: Does yeah, you know it's sometime that does not week advent.

390
00:19:56,440 --> 00:19:58,399
Speaker 1: If we haven't had we haven't had a comp for

391
00:19:58,440 --> 00:20:02,320
Speaker 1: a while. Sure, to do the comments anymore. But we've

392
00:20:03,040 --> 00:20:05,240
Speaker 1: we found that we're always sort of going from the

393
00:20:05,280 --> 00:20:07,760
Speaker 1: next one to the next one. It's almost like fortunately

394
00:20:07,920 --> 00:20:11,719
Speaker 1: or monthly, you know, have the next one available, so

395
00:20:11,920 --> 00:20:13,679
Speaker 1: like we don't really have much time to prep but

396
00:20:13,720 --> 00:20:17,280
Speaker 1: when we do, like we think, okay. So Nate usually

397
00:20:17,320 --> 00:20:19,920
Speaker 1: will trim the chicken like he like he's I don't

398
00:20:19,920 --> 00:20:22,800
Speaker 1: know why, but he likes scraping chicken skins. I'm like, man,

399
00:20:22,920 --> 00:20:26,919
Speaker 1: you can do that, you can We get to the

400
00:20:26,960 --> 00:20:31,600
Speaker 1: compel like pork shoulders are pretty pretty easy, you know,

401
00:20:31,720 --> 00:20:34,800
Speaker 1: like cove out a couple of moneies, and you know,

402
00:20:34,840 --> 00:20:36,760
Speaker 1: we we we don't really worry about that until we

403
00:20:36,800 --> 00:20:41,440
Speaker 1: get there on the day and then brisket ultrim trim

404
00:20:41,480 --> 00:20:45,080
Speaker 1: the brisket at home, you know, separate the point of flat, vacuum,

405
00:20:45,080 --> 00:20:48,720
Speaker 1: seal it and then take it with me. And then yeah,

406
00:20:48,800 --> 00:20:51,800
Speaker 1: like I think, I think, poor cribs. We we end

407
00:20:51,880 --> 00:20:54,400
Speaker 1: up getting we shot out to sun Pork. We get

408
00:20:54,440 --> 00:20:58,040
Speaker 1: some poor cribs. The whole saddles. They send it to

409
00:20:58,119 --> 00:21:00,840
Speaker 1: us and then Nate takes it. He brought band saw

410
00:21:00,880 --> 00:21:03,720
Speaker 1: for home because he just you know, as opposed to

411
00:21:03,800 --> 00:21:06,760
Speaker 1: having to take it to your local butcher, and that's

412
00:21:06,800 --> 00:21:09,040
Speaker 1: just another step. So like you know, a three hundred

413
00:21:09,040 --> 00:21:13,800
Speaker 1: dollars band saw off off off someplace online and it

414
00:21:13,920 --> 00:21:15,960
Speaker 1: just saves us a lot of time. So we just

415
00:21:16,000 --> 00:21:19,960
Speaker 1: cut them when they're frozen, take them out, vacuum, see them,

416
00:21:20,000 --> 00:21:22,320
Speaker 1: and then you know, we look at them when we

417
00:21:22,359 --> 00:21:24,239
Speaker 1: get there and if they're just like you know, got

418
00:21:24,280 --> 00:21:26,160
Speaker 1: a fair bit of meat on them, we just knock

419
00:21:26,160 --> 00:21:29,040
Speaker 1: off a bit off the top, yeah, and then just

420
00:21:29,119 --> 00:21:30,720
Speaker 1: take our memory and stuff off there. So it's a

421
00:21:30,720 --> 00:21:32,879
Speaker 1: bit of a mixture of both. But you know, we

422
00:21:33,240 --> 00:21:35,879
Speaker 1: used to make all our injections at home. Now we

423
00:21:35,920 --> 00:21:39,000
Speaker 1: do them on site because you know, we're after talking

424
00:21:39,040 --> 00:21:42,120
Speaker 1: to you know, Phil bred and Bill Purvos, those guys

425
00:21:42,119 --> 00:21:47,159
Speaker 1: from the States that have so much success in a

426
00:21:47,160 --> 00:21:51,280
Speaker 1: barbecue driven community and in a country and let alone state.

427
00:21:52,480 --> 00:21:55,960
Speaker 1: They yeah, they just tell you little things like you know,

428
00:21:56,000 --> 00:21:58,440
Speaker 1: your injections and they stop sort of working after you

429
00:21:58,520 --> 00:22:00,720
Speaker 1: make them way ahead of time, so you know, like

430
00:22:00,760 --> 00:22:02,880
Speaker 1: the phosphates and stuff that they end up dying off.

431
00:22:02,920 --> 00:22:04,480
Speaker 1: So like, yeah, I mean, if you're doing it the

432
00:22:04,560 --> 00:22:06,480
Speaker 1: day before, for sure, but like you know, we just

433
00:22:06,480 --> 00:22:08,400
Speaker 1: found that he was spending a little bit of time

434
00:22:08,680 --> 00:22:12,080
Speaker 1: just before we have everything ready to go, just before

435
00:22:12,119 --> 00:22:14,480
Speaker 1: team briefing, will make up our injections. So let us

436
00:22:14,480 --> 00:22:17,640
Speaker 1: sit on the counter, we get our instructions, and then

437
00:22:17,680 --> 00:22:20,080
Speaker 1: go back start injecting, and then we're off the bed

438
00:22:20,119 --> 00:22:20,640
Speaker 1: pretty much.

439
00:22:21,359 --> 00:22:23,359
Speaker 2: Yeah, that's an interesting one. We used to make our

440
00:22:23,400 --> 00:22:27,720
Speaker 2: injections up like on a Wednesday for a Saturday camp.

441
00:22:27,760 --> 00:22:30,679
Speaker 1: And it was always the general general consensus to do

442
00:22:30,760 --> 00:22:32,280
Speaker 1: that right, Like it was like, hey, you've got to

443
00:22:32,359 --> 00:22:34,919
Speaker 1: do it, and it has time to develop in the liquid.

444
00:22:34,920 --> 00:22:37,199
Speaker 1: But you know, like just talking to those guys, I'm like, well,

445
00:22:37,200 --> 00:22:39,080
Speaker 1: I'm going to listen to a three time world champion

446
00:22:39,280 --> 00:22:41,959
Speaker 1: as opposed to anybody else. You know.

447
00:22:42,280 --> 00:22:46,119
Speaker 2: Yeah, I think I heard it from I think I

448
00:22:46,160 --> 00:22:51,800
Speaker 2: heard it from David Bosca, which is barbecue, and he

449
00:22:51,960 --> 00:22:55,439
Speaker 2: was like, if they're phosphates in there, they don't last.

450
00:22:55,480 --> 00:22:58,200
Speaker 2: And I was like, oh, I didn't realize that I'm

451
00:22:58,240 --> 00:23:01,080
Speaker 2: going to stop doing that on a Wednesday. That's not

452
00:23:01,640 --> 00:23:03,639
Speaker 2: I think you can still. Like what I still like

453
00:23:03,680 --> 00:23:07,000
Speaker 2: to do is portion out the injection. I might put

454
00:23:07,000 --> 00:23:09,480
Speaker 2: it in the shaker cup just dry, just so I

455
00:23:09,560 --> 00:23:11,480
Speaker 2: know that it's there and it's ready and it's kind

456
00:23:11,480 --> 00:23:13,359
Speaker 2: of one less thing I have to worry about measuring

457
00:23:13,480 --> 00:23:16,080
Speaker 2: or anything like that. But then I definitely try and

458
00:23:16,080 --> 00:23:18,040
Speaker 2: make it up much later on.

459
00:23:18,119 --> 00:23:20,879
Speaker 1: Now. Shout out to Bobeque for fly Coo for bringing

460
00:23:20,920 --> 00:23:24,439
Speaker 1: in LC Bobeque like wearing the hat because they do

461
00:23:24,600 --> 00:23:27,400
Speaker 1: like they do like their injections, so you can make

462
00:23:27,440 --> 00:23:29,480
Speaker 1: the injection at home, but then they've got like a

463
00:23:29,600 --> 00:23:33,240
Speaker 1: rain maker or I know, texas or all dust. Yeah,

464
00:23:33,440 --> 00:23:35,159
Speaker 1: I don't know. I think Ken brings a lot of

465
00:23:35,160 --> 00:23:39,960
Speaker 1: that stuff into where you can buy the individual phosphates.

466
00:23:40,000 --> 00:23:41,800
Speaker 1: So like if you make up your injections at home

467
00:23:41,880 --> 00:23:44,199
Speaker 1: and you want to like all these things and put

468
00:23:44,280 --> 00:23:46,479
Speaker 1: all the stuff, you can then end up just putting

469
00:23:46,600 --> 00:23:48,720
Speaker 1: your liquid that's already made in the shaker cup with

470
00:23:48,760 --> 00:23:50,320
Speaker 1: the phosplates, shake it up and throt of to go.

471
00:23:50,480 --> 00:23:52,760
Speaker 1: So like those type of things are pretty cool now,

472
00:23:52,760 --> 00:23:55,120
Speaker 1: like these they're bringing out products and they realize there's

473
00:23:55,119 --> 00:23:58,400
Speaker 1: that science behind it that the phosphates are in their product.

474
00:23:58,680 --> 00:24:03,439
Speaker 1: They do dissolve and diminish over time. So if you

475
00:24:03,480 --> 00:24:05,520
Speaker 1: want to make it and have do it preheaded time,

476
00:24:05,720 --> 00:24:07,080
Speaker 1: by all means to do it and just add your

477
00:24:07,080 --> 00:24:08,120
Speaker 1: phosphates when you get there.

478
00:24:08,840 --> 00:24:12,000
Speaker 2: Now we can all prep as much as we want,

479
00:24:12,080 --> 00:24:13,640
Speaker 2: and we can do all that, but there's a little

480
00:24:13,680 --> 00:24:16,520
Speaker 2: bit of magic about competition barbecue, and there's a little bit.

481
00:24:16,880 --> 00:24:19,120
Speaker 2: And I don't believe anyone who says they don't have anything,

482
00:24:19,680 --> 00:24:22,679
Speaker 2: But what are your guys rituals or superstitions, Like what

483
00:24:22,720 --> 00:24:25,199
Speaker 2: do you have to do or have to have with

484
00:24:25,320 --> 00:24:27,000
Speaker 2: you to know that you're going to have a good cook?

485
00:24:30,800 --> 00:24:33,920
Speaker 1: That's a good question. Nate. Nate probably has sixteen dim

486
00:24:34,000 --> 00:24:38,159
Speaker 1: suns because he loves dim sums. I don't know, like

487
00:24:38,880 --> 00:24:41,679
Speaker 1: Nate's the organizer. I mean, I forgot how to organize,

488
00:24:41,680 --> 00:24:46,479
Speaker 1: and that was a fairly fairly apparent when I got

489
00:24:46,520 --> 00:24:48,679
Speaker 1: to this last competition by myself. I've done it for

490
00:24:48,680 --> 00:24:53,360
Speaker 1: two and a half years, three years. And he's the organizer,

491
00:24:53,400 --> 00:24:54,800
Speaker 1: so he does a lot of that sort of stuff,

492
00:24:54,800 --> 00:24:57,280
Speaker 1: but I think mostly just making sure that our proteins

493
00:24:57,320 --> 00:25:00,600
Speaker 1: and everything are perfect. I don't wear any lucky underpants,

494
00:25:00,600 --> 00:25:03,280
Speaker 1: so I know Troy wears like a like a funny

495
00:25:03,280 --> 00:25:06,200
Speaker 1: hat or something like that that hasn't had success or

496
00:25:06,240 --> 00:25:08,480
Speaker 1: something like that you know that he believes in. But no,

497
00:25:09,160 --> 00:25:11,359
Speaker 1: no said decisions to just go out and make it,

498
00:25:11,520 --> 00:25:12,040
Speaker 1: make it work.

499
00:25:12,080 --> 00:25:15,520
Speaker 2: You know, I think half of the superstition stuff or whatever,

500
00:25:15,520 --> 00:25:18,680
Speaker 2: it's just keeping you in the right right mindset, right,

501
00:25:18,760 --> 00:25:22,480
Speaker 2: it's just getting you at the whole, like just getting

502
00:25:22,480 --> 00:25:24,080
Speaker 2: you in that groove. Like I have a pair of

503
00:25:24,119 --> 00:25:28,240
Speaker 2: socks that I like to wear, and then there's certain

504
00:25:28,359 --> 00:25:30,639
Speaker 2: things that just like you know, we just keep some

505
00:25:30,680 --> 00:25:33,200
Speaker 2: stuff in the trailer. I'm like, there's a piece of randomly,

506
00:25:33,240 --> 00:25:35,040
Speaker 2: we have a piece of wood that sits in the

507
00:25:35,080 --> 00:25:38,320
Speaker 2: pocket of my chair and everything. Now and again I

508
00:25:38,720 --> 00:25:40,840
Speaker 2: forget it's there, and then I'll find it and I'll go,

509
00:25:40,920 --> 00:25:42,880
Speaker 2: oh good, the woods in the chair. That's all right,

510
00:25:43,880 --> 00:25:45,160
Speaker 2: that's okay, We're okay.

511
00:25:46,040 --> 00:25:47,920
Speaker 1: The think of that. When before we went to Texas

512
00:25:47,960 --> 00:25:51,680
Speaker 1: this year, my daughter made me she liked that at school,

513
00:25:51,800 --> 00:25:55,800
Speaker 1: she painted a rock and I said, take this frock

514
00:25:55,840 --> 00:25:58,639
Speaker 1: to every competition and I forgot, but I took it

515
00:25:58,720 --> 00:26:03,280
Speaker 1: to Texas and we call it Bob Rock. And found

516
00:26:03,359 --> 00:26:05,600
Speaker 1: another one and that's Dwaine the rock Johnson.

517
00:26:07,119 --> 00:26:09,160
Speaker 2: There you go. You've got. You've got.

518
00:26:10,119 --> 00:26:13,080
Speaker 1: When they when they do, they probably they're not on support.

519
00:26:15,560 --> 00:26:18,000
Speaker 1: They're they're somewhere, They're there.

520
00:26:18,040 --> 00:26:20,040
Speaker 2: They're all in there, now, are you guys? Are you

521
00:26:20,119 --> 00:26:23,240
Speaker 2: a musical team or are you a quiet team? Like

522
00:26:23,600 --> 00:26:25,879
Speaker 2: I think people kind of tend to be one or

523
00:26:25,880 --> 00:26:29,000
Speaker 2: the other. They either they either let the noisy team

524
00:26:29,080 --> 00:26:31,600
Speaker 2: next door provide the music or they provide their own music.

525
00:26:31,840 --> 00:26:33,000
Speaker 2: Are you a music team?

526
00:26:33,320 --> 00:26:36,080
Speaker 1: We we kind of wear music team. But then the

527
00:26:36,160 --> 00:26:39,120
Speaker 1: guys they're always next to us. There's always one team

528
00:26:39,119 --> 00:26:45,199
Speaker 1: that speak yeah and then setting and you just end

529
00:26:45,320 --> 00:26:49,280
Speaker 1: up having no choice their music. But as long as

530
00:26:49,400 --> 00:26:52,600
Speaker 1: disturbed sound of Silence doesn't get paid played twenty seven

531
00:26:52,680 --> 00:26:55,480
Speaker 1: times in the barbecue competition on fine. But I mean

532
00:26:55,600 --> 00:26:57,480
Speaker 1: it's a great song, don't get me wrong, good cover,

533
00:26:57,640 --> 00:27:00,520
Speaker 1: But like, I don't have a time I hear.

534
00:27:00,480 --> 00:27:03,680
Speaker 2: That now I'm trying to remember now because is it

535
00:27:04,280 --> 00:27:06,120
Speaker 2: coasty boys who are always partying?

536
00:27:06,880 --> 00:27:07,080
Speaker 1: Yeah?

537
00:27:07,240 --> 00:27:09,399
Speaker 2: Yeah, they're the ones who were near us at Sydney

538
00:27:09,520 --> 00:27:12,680
Speaker 2: who I was just like, oh, you're the party team, Okay, cool,

539
00:27:12,960 --> 00:27:14,879
Speaker 2: I understand it. Are you always near them or is

540
00:27:14,920 --> 00:27:16,520
Speaker 2: it somebody else who drowned you out?

541
00:27:16,560 --> 00:27:20,479
Speaker 1: Most of the time we usually park as as possible,

542
00:27:23,040 --> 00:27:27,720
Speaker 1: great guys and really friendly fellas. But they're they're Alaricans.

543
00:27:28,000 --> 00:27:30,359
Speaker 1: They love getting on it more ways than one. So

544
00:27:30,520 --> 00:27:33,520
Speaker 1: we just you know, like, hey, like we go, it's

545
00:27:33,560 --> 00:27:36,439
Speaker 1: getting ten thirty, eleven o'clock, We're going to be up

546
00:27:36,480 --> 00:27:39,240
Speaker 1: in a couple of hours to start all this barbecue stuff.

547
00:27:39,280 --> 00:27:42,119
Speaker 1: It's like, not not being rude, but it's like, oh man,

548
00:27:42,160 --> 00:27:44,800
Speaker 1: we're there to actually still cook as well as have fun.

549
00:27:44,920 --> 00:27:46,440
Speaker 1: So like we're got to we're going to find a

550
00:27:47,160 --> 00:27:50,480
Speaker 1: happy balance, you know, yeah, like stay away from them.

551
00:27:52,960 --> 00:27:58,200
Speaker 2: So what's one thing that you'd like to change and

552
00:27:58,359 --> 00:28:02,000
Speaker 2: one thing that you'd never change about competition barbecue?

553
00:28:04,480 --> 00:28:06,400
Speaker 1: Oh, I don't know if I've changed much. I think

554
00:28:06,600 --> 00:28:10,119
Speaker 1: I think maybe the if we get into the analytics

555
00:28:10,160 --> 00:28:11,880
Speaker 1: of it and stuff, there's a few things that we'd

556
00:28:11,960 --> 00:28:14,480
Speaker 1: probably like to see adopted from the States maybe, like

557
00:28:15,080 --> 00:28:17,440
Speaker 1: you know, the way that they do you know, like

558
00:28:17,560 --> 00:28:19,600
Speaker 1: the table leaders and that sort of thing I think

559
00:28:19,640 --> 00:28:22,720
Speaker 1: would be really cool. And they've just brought in the

560
00:28:22,720 --> 00:28:26,879
Speaker 1: AABA brought in in back cards, so like you know,

561
00:28:27,160 --> 00:28:29,920
Speaker 1: it doesn't really help when you get like a like

562
00:28:30,000 --> 00:28:32,240
Speaker 1: a near perfect score and somebody gives you a seven

563
00:28:32,280 --> 00:28:33,840
Speaker 1: and they dis card just to go over. So like

564
00:28:34,480 --> 00:28:36,159
Speaker 1: we kind of go, well, what did what didn't that

565
00:28:36,280 --> 00:28:37,159
Speaker 1: person like about it?

566
00:28:39,000 --> 00:28:41,680
Speaker 2: What's the rule that how are they doing those feedback ones.

567
00:28:41,720 --> 00:28:43,400
Speaker 2: I know there was talk a bit over here is

568
00:28:43,440 --> 00:28:45,840
Speaker 2: there is it below a certain score they have to

569
00:28:45,880 --> 00:28:46,480
Speaker 2: give a comment?

570
00:28:46,920 --> 00:28:47,320
Speaker 1: Is it? Like?

571
00:28:47,480 --> 00:28:48,440
Speaker 2: How does it work?

572
00:28:49,000 --> 00:28:50,960
Speaker 1: No? Like this, we got the ones where we've done

573
00:28:51,040 --> 00:28:53,640
Speaker 1: really well at competitions, you know, like a tunnelweth where

574
00:28:53,640 --> 00:28:56,920
Speaker 1: we de sed it. We got we got all these

575
00:28:56,960 --> 00:28:59,240
Speaker 1: comment cards, like these feedback cards, and it was like

576
00:28:59,360 --> 00:29:03,360
Speaker 1: ten ten, ten ten, a great work executive chef, chef

577
00:29:03,400 --> 00:29:06,480
Speaker 1: at table, really good ribs or something, and you're like, cool,

578
00:29:07,000 --> 00:29:09,600
Speaker 1: It's like there was that one person that gives year

579
00:29:09,680 --> 00:29:11,880
Speaker 1: seven or and then one person gives year an eight

580
00:29:11,960 --> 00:29:14,320
Speaker 1: knock shift from first to third these days, you know,

581
00:29:14,480 --> 00:29:16,840
Speaker 1: like and that's enough to win a Grand Championship. They're

582
00:29:16,880 --> 00:29:18,520
Speaker 1: the ones that I want to sort of read and go, well,

583
00:29:18,640 --> 00:29:21,120
Speaker 1: what didn't you like about it? Like, you know, you

584
00:29:21,200 --> 00:29:26,280
Speaker 1: know what tastes is subjective textures sometimes also subjective, And

585
00:29:26,560 --> 00:29:28,680
Speaker 1: I don't know, I wouldn't really change much, man, to

586
00:29:28,720 --> 00:29:31,320
Speaker 1: be honest with that. I'd actually probably just have have

587
00:29:31,560 --> 00:29:34,520
Speaker 1: the guys maybe adopt a little bit more of a

588
00:29:34,600 --> 00:29:38,200
Speaker 1: process with the with the tables, you know, like when

589
00:29:38,240 --> 00:29:40,760
Speaker 1: we're talking to Bill from Chicken Fried Barbecue, he'd say

590
00:29:41,240 --> 00:29:43,640
Speaker 1: that he'd win his table, like on the day, he'd

591
00:29:43,680 --> 00:29:45,160
Speaker 1: win his table, But then you'd look at his scores

592
00:29:45,160 --> 00:29:46,520
Speaker 1: and you'd look at all the people that were on

593
00:29:46,640 --> 00:29:49,239
Speaker 1: that table. It was just a tough table, like they

594
00:29:49,240 --> 00:29:51,800
Speaker 1: were just touch going. So it's like that's what happens.

595
00:29:52,000 --> 00:29:55,239
Speaker 1: What happens at the invitation, or like we cooked at

596
00:29:55,280 --> 00:29:57,800
Speaker 1: the invitation of this year, we cooked a really good brisket.

597
00:29:57,880 --> 00:30:00,760
Speaker 1: On day one, we got thirty seven, Like how did

598
00:30:00,800 --> 00:30:03,040
Speaker 1: that happen? Cook the exact same brisk it. The next

599
00:30:03,120 --> 00:30:05,680
Speaker 1: day we've got six on a two ninety nine. It's

600
00:30:05,800 --> 00:30:08,200
Speaker 1: like a man like, we don't change nothing, like we

601
00:30:08,280 --> 00:30:10,800
Speaker 1: brought our own rugs, brought our injections. We have to

602
00:30:10,840 --> 00:30:13,160
Speaker 1: stick to what we've got. And you know, you go

603
00:30:13,280 --> 00:30:17,360
Speaker 1: from being like low in the pact to like high

604
00:30:17,560 --> 00:30:20,520
Speaker 1: to near winning it. It's kind of you kind of

605
00:30:20,600 --> 00:30:22,719
Speaker 1: like strapped your head a little bit and go, Okay, well,

606
00:30:22,720 --> 00:30:26,080
Speaker 1: I'd actually like to see maybe who that cable landed

607
00:30:26,120 --> 00:30:29,040
Speaker 1: on and why they scored it pretty poorly or where

608
00:30:29,040 --> 00:30:30,760
Speaker 1: they didn't like that was it because they just got

609
00:30:30,840 --> 00:30:34,160
Speaker 1: some really rock and roll stuff before it. Maybe, But

610
00:30:34,360 --> 00:30:36,880
Speaker 1: you know, like I try not let that the judging

611
00:30:36,960 --> 00:30:38,640
Speaker 1: or anything like that affect me. I just like to

612
00:30:39,200 --> 00:30:42,520
Speaker 1: I like to just go and cook and have shit sticks.

613
00:30:44,280 --> 00:30:46,120
Speaker 2: And is there anything that you'd never change?

614
00:30:48,000 --> 00:30:52,480
Speaker 1: Yeah, I don't think I've changed the process on we

615
00:30:52,600 --> 00:30:56,000
Speaker 1: do things like you know, sometimes we talk about it,

616
00:30:56,120 --> 00:30:59,360
Speaker 1: whether he go out and we do do things solo

617
00:31:00,240 --> 00:31:04,560
Speaker 1: one day, you like telling himself, or whether I do

618
00:31:04,720 --> 00:31:06,440
Speaker 1: that as well, like in the in the year or

619
00:31:06,480 --> 00:31:09,600
Speaker 1: two time, I don't know, but I really like as

620
00:31:09,640 --> 00:31:12,000
Speaker 1: a team, I don't think i'd change absolutely anything. I

621
00:31:12,080 --> 00:31:14,440
Speaker 1: think what we've got and we sort of read each

622
00:31:14,440 --> 00:31:17,480
Speaker 1: other's minds in a way, and he goes a then

623
00:31:17,560 --> 00:31:19,480
Speaker 1: I think we need to start thinking about pork source

624
00:31:19,520 --> 00:31:21,160
Speaker 1: and it's like, hey man, it's all done in the

625
00:31:21,640 --> 00:31:25,000
Speaker 1: barbecue eating up. I'm going to start trimming this. And

626
00:31:25,040 --> 00:31:26,400
Speaker 1: he's like, I do you reckon? We could do this,

627
00:31:26,480 --> 00:31:28,720
Speaker 1: and it's like it's yeah, I was thinking the exact

628
00:31:28,760 --> 00:31:31,400
Speaker 1: same thing. I said a reminder on my phone. Well

629
00:31:31,560 --> 00:31:34,840
Speaker 1: we're just sorting in tune. Really, CHU wouldn't think to

630
00:31:34,880 --> 00:31:39,120
Speaker 1: be honest with its talking. It depends on if stuff

631
00:31:39,160 --> 00:31:41,560
Speaker 1: starts falling off, and maybe I'll start changing everything.

632
00:31:41,640 --> 00:31:46,120
Speaker 2: So we'll see, and so you know, you guys have

633
00:31:46,200 --> 00:31:48,520
Speaker 2: had a GC, which is probably a lot of people's goals.

634
00:31:48,640 --> 00:31:51,600
Speaker 2: But what's your current competition goal. What are you hoping

635
00:31:51,640 --> 00:31:53,240
Speaker 2: to knock off in the next twelve months.

636
00:31:53,840 --> 00:31:56,840
Speaker 1: Well, i'd like to I'd really like to finish the

637
00:31:56,960 --> 00:32:00,880
Speaker 1: year off with the national title. We've we've had some

638
00:32:01,000 --> 00:32:04,240
Speaker 1: really good success this year, but we've been Bridesmaids four

639
00:32:04,320 --> 00:32:09,720
Speaker 1: times out of five best So we've had you know

640
00:32:09,960 --> 00:32:16,040
Speaker 1: GC up at Townsville. We actually won that decisively, which

641
00:32:16,120 --> 00:32:17,600
Speaker 1: was really good. Like we just had a really good

642
00:32:17,680 --> 00:32:23,400
Speaker 1: cook and then we had and then have been gcs.

643
00:32:23,520 --> 00:32:25,280
Speaker 1: Like we've had four r d c's this year, one

644
00:32:25,920 --> 00:32:29,479
Speaker 1: one GC, you know, like so yeah, like I mean

645
00:32:29,600 --> 00:32:32,360
Speaker 1: for us, we're just we're cooking really well. We just

646
00:32:32,640 --> 00:32:35,760
Speaker 1: we're just coming across the best barbecue that this country

647
00:32:35,840 --> 00:32:39,000
Speaker 1: and New Zealand's ever seen. I mean, like anyone that

648
00:32:39,120 --> 00:32:45,520
Speaker 1: wins it, whether it's Dusty Q, whether it's in Australia

649
00:32:45,600 --> 00:32:47,440
Speaker 1: or the cook Cartels, I think they've probably wrapped it

650
00:32:47,520 --> 00:32:50,160
Speaker 1: up for the year, which is good on them or Troy,

651
00:32:50,240 --> 00:32:55,160
Speaker 1: you know, like those teams are the best the country

652
00:32:55,200 --> 00:32:58,480
Speaker 1: has probably seen. And not because not because you can't

653
00:32:58,520 --> 00:33:01,360
Speaker 1: discredit j mack And and Mikey and those guys that

654
00:33:01,440 --> 00:33:04,480
Speaker 1: have won it all before or Ken even they're the

655
00:33:04,560 --> 00:33:08,960
Speaker 1: pioneers in a really young competitive sport where you know,

656
00:33:09,320 --> 00:33:11,960
Speaker 1: we've learned from those type of guys, and then it's like,

657
00:33:12,040 --> 00:33:14,800
Speaker 1: how do we turn it from being this really good

658
00:33:14,880 --> 00:33:17,440
Speaker 1: box to how can it be absolutely flawless? And he

659
00:33:17,520 --> 00:33:20,320
Speaker 1: talked to Michael Cooker about it and talked to Stephen

660
00:33:20,360 --> 00:33:23,480
Speaker 1: cook and those boys, and they just like that obsessed

661
00:33:23,520 --> 00:33:26,240
Speaker 1: with it, like obsessed to making sure that they get

662
00:33:26,280 --> 00:33:28,320
Speaker 1: it perfect. They don't like anything to chance.

663
00:33:29,000 --> 00:33:31,200
Speaker 2: Yeah, I haven't looked at our table for a little bit.

664
00:33:31,280 --> 00:33:34,520
Speaker 2: I'm not I think Troy might be in the lead.

665
00:33:34,680 --> 00:33:37,240
Speaker 2: I've got feeling he may be on top of the table,

666
00:33:37,280 --> 00:33:40,320
Speaker 2: and I'm not sure if he can be overhauled. He's

667
00:33:40,400 --> 00:33:41,640
Speaker 2: just had an incredible year.

668
00:33:41,720 --> 00:33:46,600
Speaker 1: But I think DC's at the Invitational was just my

669
00:33:46,800 --> 00:33:50,520
Speaker 1: mind and only mess out like that much. And so

670
00:33:51,080 --> 00:33:53,480
Speaker 1: he's yeah, I mean, and he's another one. He comes

671
00:33:53,520 --> 00:33:58,720
Speaker 1: over here, we went to we went to the Americans

672
00:33:58,760 --> 00:34:01,840
Speaker 1: first competent. He came over and Troy's conquer with us

673
00:34:01,840 --> 00:34:03,920
Speaker 1: before too, Like he's joined our team and he's had

674
00:34:03,960 --> 00:34:06,560
Speaker 1: a bit of fun and it's been awesome. But you know,

675
00:34:06,680 --> 00:34:09,120
Speaker 1: he comes over and there's like no Dusty Queue there

676
00:34:09,160 --> 00:34:11,359
Speaker 1: and no Damn Barns. So it's like, well, maybe we've

677
00:34:11,360 --> 00:34:13,680
Speaker 1: actually have a chance of actually winning another DC and

678
00:34:13,719 --> 00:34:15,480
Speaker 1: and he comes along and it's like, Troy.

679
00:34:15,400 --> 00:34:18,439
Speaker 2: Just go Yeah. I think a lot of us feel

680
00:34:18,480 --> 00:34:20,399
Speaker 2: that way sometimes. With Troy, was just like, oh, Troy,

681
00:34:20,760 --> 00:34:21,879
Speaker 2: you don't need to come to this one.

682
00:34:22,719 --> 00:34:30,360
Speaker 1: You can skip it because yeah. And the thing is

683
00:34:31,280 --> 00:34:32,680
Speaker 1: because he's just such a nice guy.

684
00:34:34,560 --> 00:34:38,080
Speaker 2: And he's literally this weekend, the weekend we're recording this,

685
00:34:39,360 --> 00:34:41,719
Speaker 2: he's over at the Royal, so we'll see.

686
00:34:41,520 --> 00:34:44,800
Speaker 1: How we He's got seventh seventeenth I think in his

687
00:34:44,920 --> 00:34:49,160
Speaker 1: stake out of seventy four. Seventy four that's crazy, man

688
00:34:49,239 --> 00:34:51,799
Speaker 1: like that just and I could tell I haven't look

689
00:34:51,800 --> 00:34:55,160
Speaker 1: at the scores, but I could almost immediately say seventeen

690
00:34:55,920 --> 00:34:58,480
Speaker 1: from seventeenth to third place to get to get in

691
00:34:58,520 --> 00:35:01,880
Speaker 1: a walk and a trophy at the Royals, probably point

692
00:35:02,160 --> 00:35:05,000
Speaker 1: four of a point or something. I don't think much.

693
00:35:05,080 --> 00:35:09,320
Speaker 2: Yeah, yeah, he is a machine. I actually think I

694
00:35:09,400 --> 00:35:11,920
Speaker 2: think I've said it before, but you know, going back

695
00:35:12,000 --> 00:35:14,880
Speaker 2: to having to beat everybody like New Zealand's one of

696
00:35:14,920 --> 00:35:18,000
Speaker 2: the hardest places because every competition you turn up to

697
00:35:18,920 --> 00:35:21,560
Speaker 2: there's never a respite Like Troy always be there, The

698
00:35:21,640 --> 00:35:25,560
Speaker 2: cooks are always there, run and you are pretty much

699
00:35:25,600 --> 00:35:28,680
Speaker 2: always there and they're always up there. Like it's a

700
00:35:28,800 --> 00:35:32,000
Speaker 2: really you've got to beat the best every to get

701
00:35:32,040 --> 00:35:33,680
Speaker 2: a result, you've got to beat the best. So it's

702
00:35:33,719 --> 00:35:35,480
Speaker 2: not like the States where you can turn up to

703
00:35:35,640 --> 00:35:38,200
Speaker 2: you can choose a competition and go, well, Bill Purvos

704
00:35:38,280 --> 00:35:39,759
Speaker 2: isn't going to be at this one, or you know,

705
00:35:39,880 --> 00:35:41,560
Speaker 2: Phil Breden's not going to be at that one because

706
00:35:41,560 --> 00:35:43,160
Speaker 2: there's somewhere else. There is nowhere else.

707
00:35:43,880 --> 00:35:48,319
Speaker 1: Yeah, the guys that party and still can.

708
00:35:48,280 --> 00:35:52,600
Speaker 2: Do well, yeah, exactly exactly.

709
00:35:53,080 --> 00:35:55,200
Speaker 1: It's just such a good cook there, Like I don't

710
00:35:55,280 --> 00:35:57,719
Speaker 1: understand its like he's just being just turn it on

711
00:35:57,840 --> 00:36:02,160
Speaker 1: and win lovely a skuy to him and his wife Tracy,

712
00:36:02,239 --> 00:36:05,919
Speaker 1: and yeah, they're just really good people and they're they're

713
00:36:06,040 --> 00:36:07,759
Speaker 1: something I don't have the responsor of the show.

714
00:36:07,800 --> 00:36:11,720
Speaker 2: So those it's a it's a hard it's a hard journey,

715
00:36:11,800 --> 00:36:15,480
Speaker 2: but we'll get there now, mate, you survived, But where

716
00:36:15,560 --> 00:36:17,920
Speaker 2: can people keep up with you? Online? Follow the journey?

717
00:36:18,800 --> 00:36:19,799
Speaker 2: Interact with you guys?

718
00:36:20,680 --> 00:36:22,800
Speaker 1: Well, we don't really slack the Triple B. So I

719
00:36:22,840 --> 00:36:25,920
Speaker 1: don't know what we like. We just like cooking. So

720
00:36:26,000 --> 00:36:29,400
Speaker 1: it's like we just don't put any any emphasis on

721
00:36:29,480 --> 00:36:32,080
Speaker 1: our social media, even though we've got sponsors and stuff

722
00:36:32,080 --> 00:36:34,040
Speaker 1: to look after. So I do a lot of cooking

723
00:36:34,080 --> 00:36:35,920
Speaker 1: at home and a lot of stuff. So I'm on

724
00:36:36,040 --> 00:36:40,080
Speaker 1: Smoke Beyond Smoke Barbecue on Instagram and smokeing on smoke

725
00:36:40,160 --> 00:36:43,160
Speaker 1: On on Facebook. You find me on there. That's a

726
00:36:43,320 --> 00:36:46,680
Speaker 1: bit of a that's my original team. So I kept

727
00:36:46,800 --> 00:36:50,319
Speaker 1: those pages. Well, I had to restart one of them

728
00:36:50,320 --> 00:36:52,120
Speaker 1: on Instagram. We got kicked off for some reason. But

729
00:36:52,680 --> 00:36:55,080
Speaker 1: I just did that like to have. I really want

730
00:36:55,120 --> 00:36:58,040
Speaker 1: to eventually release my own rubs and that sort of

731
00:36:58,120 --> 00:37:01,160
Speaker 1: stuff too. So my goal was while cooking a Triple

732
00:37:01,200 --> 00:37:04,799
Speaker 1: be was to create a rubline and something that I'm

733
00:37:04,880 --> 00:37:08,480
Speaker 1: really proud of and that's not a carbon copy off

734
00:37:08,520 --> 00:37:12,080
Speaker 1: anybody else out there, and stuff that we can win

735
00:37:12,160 --> 00:37:14,080
Speaker 1: on and you know, so that's why I've got that

736
00:37:14,239 --> 00:37:17,760
Speaker 1: those pages. But you know, mostly it's just it's a blog.

737
00:37:17,840 --> 00:37:21,600
Speaker 1: It's a personal journey of food and another way of

738
00:37:21,800 --> 00:37:24,040
Speaker 1: just actually just showing people what I love doing. And

739
00:37:24,520 --> 00:37:26,360
Speaker 1: it's not for likes of clicks or anything like that.

740
00:37:26,520 --> 00:37:28,520
Speaker 1: It's like you ask any of these pubecue guys. It's

741
00:37:28,600 --> 00:37:32,759
Speaker 1: like it's a happy place and you know, like just

742
00:37:32,880 --> 00:37:36,920
Speaker 1: sharing a cooked brisket or you know, making a bloody

743
00:37:36,960 --> 00:37:39,719
Speaker 1: burrito filled with cheesecake. I don't know whatever it may be. Like,

744
00:37:39,840 --> 00:37:43,040
Speaker 1: it's something that gets you excited and feel like you

745
00:37:43,120 --> 00:37:44,960
Speaker 1: want to share that with people and they're not tasting it,

746
00:37:45,080 --> 00:37:47,120
Speaker 1: they can see it and they can interact. And that's

747
00:37:47,160 --> 00:37:49,560
Speaker 1: what food's all about, right, That is it.

748
00:37:49,800 --> 00:37:51,880
Speaker 2: That is what it's all about. That is totally what

749
00:37:51,960 --> 00:37:54,680
Speaker 2: it's all about. Again, Dan, thanks heaps for joining us.

750
00:37:54,760 --> 00:37:56,879
Speaker 2: I hope you've had a good time. We're looking forward

751
00:37:56,880 --> 00:37:59,080
Speaker 2: to seeing you over here sometime.

752
00:37:58,840 --> 00:38:03,160
Speaker 1: Soon, hoping Hamilton. We'll see what happens. But yeah, if

753
00:38:03,200 --> 00:38:04,600
Speaker 1: I can get to Hamilton, I'll be there.

754
00:38:04,880 --> 00:38:06,400
Speaker 2: Well let's see, let's see if you can make it

755
00:38:06,480 --> 00:38:09,120
Speaker 2: over to meet Stark. Thank you, and that is it's

756
00:38:09,239 --> 00:38:12,480
Speaker 2: for another episode of competition time from Barbecue Base. Guys.

757
00:38:12,600 --> 00:38:15,160
Speaker 2: Thank you for stopping by. Okay, you know the drill.

758
00:38:15,320 --> 00:38:17,879
Speaker 2: Make sure you hit that subscribe button to never miss

759
00:38:17,920 --> 00:38:20,640
Speaker 2: an episode, and make sure you're following on our socials.

760
00:38:20,680 --> 00:38:24,200
Speaker 2: It's barbecue based end Z on Facebook and just Barbecue

761
00:38:24,239 --> 00:38:26,759
Speaker 2: Base on Insta. If you want to keep up with NOL,

762
00:38:27,080 --> 00:38:30,680
Speaker 2: he's Meet Mafia Collective on every social platform known to man,

763
00:38:30,800 --> 00:38:33,839
Speaker 2: and you can get behind those beefy meat curtains at

764
00:38:33,960 --> 00:38:38,000
Speaker 2: Meetmafia Collective dot com, delving into the murky depths of

765
00:38:38,120 --> 00:38:41,520
Speaker 2: his brain by paying a small monthly sum. And to

766
00:38:41,719 --> 00:38:44,280
Speaker 2: keep up with me on social media, it's burn Beginning's

767
00:38:44,320 --> 00:38:47,919
Speaker 2: Barbecue on Facebook and Insta. So come on back next

768
00:38:48,000 --> 00:38:51,200
Speaker 2: time when we'll have more great barbecue chat, tips, tricks,

769
00:38:51,239 --> 00:39:03,760
Speaker 2: and guests On competition Timeout

770
00:39:15,840 --> 00:39:16,160
Speaker 1: To be