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

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Speaker 1: to Barbecue Base.

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Speaker 2: Hello and welcome back to Barbecue Based, the podcast for

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

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Speaker 2: I'm Alex Lawson, captain of the illustrious Beginning's Barbecue Team

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

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Speaker 2: my trusty co host, a man who defies logic, and

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Speaker 2: by that I mean literally most of the time. I

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Speaker 2: have no fucking idea what he's on about, but we

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Speaker 2: love him anyway. The King of Barbecue BARBABYQ Jesus himself.

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Speaker 2: Noel hassepla darkis Noel? How's it going.

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Speaker 3: I'm very well, thank you. I've never been called Barbie

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Speaker 3: Kimbikiboo with Jesus before, but.

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Speaker 2: I like it. It's got a ring to it's a

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Speaker 2: new one. We'll start it off.

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Speaker 3: I'm very good, mate, I'm very good.

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Speaker 1: Yeah. Look the house is quiet.

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Speaker 3: You know, Mum and Dad have gone a little bit

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Speaker 3: down about that, but you know, life's good.

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Speaker 2: Can't complain to Christmas is coming. Christmas is coming. How

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Speaker 2: about yourself? Yeah, no, I'm very well. Thanks, all the usual,

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Speaker 2: just lots of work. It's busy in retailing quarter four,

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Speaker 2: So that tends to take over your peak, isn't it

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Speaker 2: take over the life a little bit? But we'll get

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Speaker 2: there now. I would be remiss if I did not

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Speaker 2: remind you all that this episode of Barbecue Bass is

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Speaker 2: brought to you by the legendary New Zealanders at Jack

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Speaker 2: Daniels iHeartRadio, Rum and cue and hunting and fishing Hut Valley.

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Speaker 2: So go by their wares, listen to their shows, visit

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Speaker 2: their store, and do everything to support everyone who supports us. Now,

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Speaker 2: later on we're going to be chatting with Michael Kirkham,

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Speaker 2: who some of you may know better as Macca from

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Speaker 2: Macca's Leather over there in Tasmania. If we'll be chatting

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Speaker 2: about everything about knife rolls, getting the best quality leather

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Speaker 2: and the A n Z barbecue scene, especially about his

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Speaker 2: upcoming trip to meat Stock in Hamilton. So he's very

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Speaker 2: excited about coming over here and meeting everyone in the

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Speaker 2: barbecue scene. If you want some quality leather work brought over,

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Speaker 2: then I'd get onto him now and make those orders

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Speaker 2: so he can bring it to you at meat Stock.

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Speaker 2: But before we get there, Nol, what's been hitting your grills? Mate.

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Speaker 3: It was a pretty frantic sort of last week with

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Speaker 3: Mum and dad, so we sort of tried to cram

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Speaker 3: in all the things that they hadn't had, so we

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Speaker 3: did things like Perry Chicken, had some wag U steaks.

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Speaker 3: We did a pulled pork, which obviously everyone in comp hates,

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Speaker 3: but I've fallen in love with it again. I'm loving

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Speaker 3: it at the moment. And then I did a catering

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Speaker 3: gig last week, so I did a roof shot for

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Speaker 3: a big construction company. So we did three beautiful southern stations.

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Speaker 3: You probably saw the post of that trim that I did,

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Speaker 3: so three of those, did three massive port butts from

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Speaker 3: a PII, and did nine half chickens basically, and I

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Speaker 3: d boned those. I took the carcass off them, so

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Speaker 3: they were just like a nice piece of breast and

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Speaker 3: they just had the thigh bone and bits in it,

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Speaker 3: so they were quite tidy looking. Al Really, it's going

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Speaker 3: to be my go to method, I think for the

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Speaker 3: catering gigs going forward. But yeah, that was a really

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Speaker 3: nice cook because it was on the offset. I was

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Speaker 3: on my own, Mum and Dad had gone and I

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Speaker 3: just sat in front of the offset for a whole

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Speaker 3: day just contemplating life. So it wasn't much better than

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Speaker 3: staring at a firebox for like ten hours.

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Speaker 2: So yeah, that was really good.

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Speaker 3: Really enjoyed that habit yourself.

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Speaker 2: Well, we were definitely busy. The other weekend we had

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Speaker 2: our oh yes, Wagu small Wis Burger pop up outside

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Speaker 2: of my Pari meets, and holy shit, we got smashed.

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Speaker 2: I think between so Mitch and I there see what

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Speaker 2: you did that? Yeah, sets not just a not even

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Speaker 2: a pretty face. And I think we sold our first

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Speaker 2: burger at nine to thirty am. Somebody just just like,

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Speaker 2: give me a burger now. So we sold our first

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Speaker 2: burger at nine thirty am, sold the last one at

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Speaker 2: about or I want to say, around three o'clockish. Yeah,

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Speaker 2: and in between sold two hundred and twenty five Smash burgers,

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Speaker 2: which apparently set the shop record. Shop record is the shop. Yeah,

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Speaker 2: I think we smashed it by about seventy So it

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Speaker 2: was It was a good a good time. We had

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Speaker 2: a lot of fun. It's definitely fun being out there

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Speaker 2: and just kind of you know, doing a bit spooking

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Speaker 2: out at the front of the shop and chat to people,

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Speaker 2: meeting some people, met some people who knew us, so

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Speaker 2: that was really cool. Served a lot of people some

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Speaker 2: food and they seem to enjoy the smashes, so that

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Speaker 2: was great. And then I've just been doing a bit

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Speaker 2: of restocking actually a bit of restocking the old comp cupboards,

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Speaker 2: and I guess it just made me think about making

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Speaker 2: sure that we're remembering we've got some really good guys

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Speaker 2: here in New Zealand and in Australia who service our market.

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Speaker 2: And so if you're looking for a little gift or present,

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Speaker 2: just think, you know, barbecue stuff is great and supporting

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Speaker 2: some local businesses. You know, we've got hunting and fishing,

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Speaker 2: the guys there who support our show. So definitely go

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Speaker 2: see Pete. If you're down in Upper Hut, go see

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Speaker 2: him a hunting and fishing buy some of his stuff

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Speaker 2: for people like little gifts. You got Ken and he

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Speaker 2: does all this good work up in Kerry Kerry Barbecue Boy.

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Speaker 2: And you've got some Aussi ones and we'll talk about

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Speaker 2: an Aussie one in a little bit. But I think

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Speaker 2: it's just a good point to remind ourselves if we can,

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Speaker 2: we should definitely be shopping with the guys who support

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Speaker 2: us and do it. And obviously you've got Chris, George

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Speaker 2: and Thomas who do a lot for the barbecue scene

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Speaker 2: at Barbecues and more as well, so that Brand and

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Speaker 2: Alan from Barcues Direct. We've got some really great guys

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Speaker 2: in New Zealand, so make sure we support them at Christmas.

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Speaker 2: Keep them going because it's tough out there in retail.

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Speaker 2: I can tell you that right now, and those guys

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Speaker 2: are doing it tough as well, So let's support them

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Speaker 2: and give them a little bit of a boost at

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Speaker 2: Christmas time. And then the same goes for our promoters.

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Speaker 2: You know, certainly it's still tough for people to enter competitions,

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Speaker 2: and I kind of we recognize that. You know, not

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Speaker 2: everybody's got heaps of spare cash floating around right now.

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Speaker 2: But if you can just get when the comps come out.

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Speaker 2: I know everybody rushed to get into meat Stock, and

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Speaker 2: meat Stock's awesome, but you know we've got Qumu in January.

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Speaker 2: There'll be brew Town, they'll be ty tokroh, there'll be

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Speaker 2: smoke on the coast all around that first kind of

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Speaker 2: three to four months. And even if you can't pay

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Speaker 2: straight away, get hold of the promoter, tell them you're coming.

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Speaker 2: If you're coming, you make the commitment and tell them

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Speaker 2: when you'll get the money to them so that they

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Speaker 2: can make sure that the comp can go on, because

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Speaker 2: we don't want to get to the point where we

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Speaker 2: have all these comps and they don't they have to

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Speaker 2: pull out right the last minute and cancel like we've

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Speaker 2: had this year a few of those. So let's just

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Speaker 2: support all our retailers and let's support our promoters in

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Speaker 2: the barbecue world. That's my big ask for right now.

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Speaker 2: Just however, you can get out there and do it.

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Speaker 2: Now time forbidden news. But before that, I think we

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Speaker 2: need to pay a few bills and you can listen

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Speaker 2: to some ads.

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Speaker 4: Rum and Cues, meat RUMs and pit Master sauces have

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Speaker 4: been making waves in the Australasian barbecue competition circuit and

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Speaker 4: now the entire range of award winning flavors is available

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Speaker 4: to you. Cool up your mates, grab your favorite cuts

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Speaker 4: and have the backyard barbecue of legends. Poor GRIBs, fried chicken, lambrecks.

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Speaker 4: They all taste bitter with rum and cue. Check out

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Speaker 4: Rum and Cues, full range of rubs, saucers and seasonings

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Speaker 4: plus knockout rizabies at Rumanqueue dot com.

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Speaker 2: All right, news time, We've got a few things to

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Speaker 2: round up and a couple things hut about, and so

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Speaker 2: look the first one let there be meet that was

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Speaker 2: ended up being unsanctioned, unfortunately for a number of reasons.

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Speaker 2: But you know, they couldn't quite get all the teams

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Speaker 2: there that we wanted to get there, so ended up

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Speaker 2: being unsanctioned. I think it was fifteen teams at the end.

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Speaker 2: But Glenn definitely ran his usual great comp from everything

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Speaker 2: I've heard, people had a great time and he always

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Speaker 2: does a good job down there. I've only got the

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Speaker 2: NZBA results. Apologies SCA guys. I know there was some SCA,

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Speaker 2: but I've only got the NZBA at the moment. And

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Speaker 2: they were chicken, two girls and a grill took that out.

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Speaker 2: So if you listened to the last competition time, Sri Lecna,

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Speaker 2: she's on that team. Ribs out the great Morgan and

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Speaker 2: Mandy continuing to have a great season, or just see

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Speaker 2: what I did there. And then pork and brisket both

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Speaker 2: taken out by you know, Wookie himself, the Ginger Barbecue Warrior.

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Speaker 2: Troy Bilbra from Render took out pork and brisket now

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Speaker 2: in the Big Awards RGC. Look at this second time

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Speaker 2: rgceing at christ Church the Joint Smoker's Friends of the

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Speaker 2: show taking out the RGC world. Unto you guys and GC,

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Speaker 2: that man he can't be stopped. At the moment Troy

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Speaker 2: bilbra Render took out the GC. So well, machine is

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Speaker 2: a machine, isn't he? He is a machine. He is

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Speaker 2: a machine. And good luck to everybody. The last sanctioned

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Speaker 2: competition of the year is happening this weekend at Rotaua,

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Speaker 2: so good luck to everybody there. And I think whilst

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Speaker 2: it's not an open to the public competition, like if

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Speaker 2: you around you can go down to Black Label Barbecue

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Speaker 2: on the Saturday night. You'll see a lot of the

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Speaker 2: comp teams are going there for prize giving and stuff

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Speaker 2: like that. So popped a black Label instead and see

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Speaker 2: them all there. QM you now, this is kind of

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Speaker 2: what we were talking about before the end. Uba team

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Speaker 2: entry is open and Luke Seni, promoter of that event.

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Speaker 2: Mister Jack Daniels, New Zealand, what a good bastard he is.

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Speaker 2: He has reduced the entry fee. It's only two hundred

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Speaker 2: dollars an entry for four proteins and your ribs are supplied.

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Speaker 2: So how good is that? I think that's just one

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Speaker 2: of the best offers. You know, he's in a great

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Speaker 2: position because you know he's got a big support from

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Speaker 2: Jack Daniels there and so he's able to do some stuff.

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Speaker 2: But he, you know, really thought about it and made

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Speaker 2: that two hundred dollars for a team entry reduced some

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Speaker 2: of the prize money. But I think we know we

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Speaker 2: don't do this for prize money. We do it for

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Speaker 2: trophies and the adulation of our peers. So you know

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Speaker 2: that's all still there and getting the rest applied, right,

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Speaker 2: there's not much better than that meat Stock. So the

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Speaker 2: date's still the same, fourteenth, fifteenth February. What a great

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Speaker 2: Valentine's gift that is for somebody. Tickets on sale now,

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Speaker 2: I don't know how many weekend VIP tickets were left there.

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Speaker 2: I think there was like nine the other day when

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Speaker 2: I last saw.

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Speaker 3: So you're doing Meatstock obviously.

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Speaker 2: Yeah, yes, we will be at mead Stock for sure.

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Speaker 3: I'll be there, but socially in a few demos this year,

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Speaker 3: not going to be competing.

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Speaker 2: Well, now there's fifty three teams, I think, so it's

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Speaker 2: definitely got its teams there the Fire Kitchen. If you

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Speaker 2: want to do the Fire Kitchen, I would not hang around.

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Speaker 2: It's sold out for the Saturday at twelve pm and

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Speaker 2: there's only eighty tickets left for Friday's versions. So if

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Speaker 2: you want to do Fire Kitchen, I would be going

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Speaker 2: on Friday and getting one of those eighty tickets because

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Speaker 2: they will sell out, and I would say Saturday will

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Speaker 2: sell out as well for attendance, So just don't hang around.

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Speaker 2: I get your tickets in otherwise you'll miss out and

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Speaker 2: you'll be complaining and nobody will be there to listen. Brewtown,

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Speaker 2: I think there's still a showhands required for Phil and

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Speaker 2: the team in Wellington there look in the competitors group.

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Speaker 2: If you're keen, just let them know. March the eight,

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Speaker 2: twenty twenty five at Brutown and Wellington. Now here's an

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Speaker 2: exciting thing. We got had a little chat with our

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Speaker 2: maate Wayne at Team Barbecue War and we have a

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Speaker 2: giveaway for all you good people. So this is what

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Speaker 2: we have. We have one Barbecue War Ga Riser, which

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Speaker 2: is a great piece of kit Even if you're not

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Speaker 2: use it for your speedo sal tsory use it to

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Speaker 2: raise your stakes up if once you've kind of done

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Speaker 2: your sear part and you want to cook it or

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Speaker 2: for the reverse part. All that kind of stuff got

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Speaker 2: one role of Ultimate tinfoil, which is bloody good tinfoil.

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Speaker 2: Its stuff does not tear easily, so one role of that,

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Speaker 2: and a burger press one of the Barbecue War burger

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Speaker 2: presses to give away. So all you have to do

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Speaker 2: is go find a post on Facebook, like the page,

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Speaker 2: like the post like Team Barbecue Wars page, give that

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Speaker 2: post a little share and will announce the winners on

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Speaker 2: Facebook before the next full show of Barbecue Base. So

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Speaker 2: go along, win yourself a riser, an Ultimate timfoil or

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Speaker 2: a burger press. We're going to give away three prizes,

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Speaker 2: so there we go. Can't say better than that. Now.

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Speaker 2: We talked about some local suppliers earlier. I just wanted

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Speaker 2: to mention there's a kind of a semi new one

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Speaker 2: out in Australia, the Barbecue Supply Co, which is a

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Speaker 2: friend of ours, Nate Blackledge, so he's been over it,

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Speaker 2: does some SAA, he's been on competition time. He's part

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Speaker 2: of Triple B Barbecue team, so he imports a lot

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Speaker 2: of stuff and distributes it into Australia. Now you know,

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Speaker 2: normally we'd say, and we still would say, go and

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Speaker 2: buy anything you can get from New Zealand buy it

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Speaker 2: from New Zealand. But Nate brings in a lot of

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Speaker 2: stuff you can't get in New Zealand, such as LC

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Speaker 2: Barbecue that that range he gets that. He gets stuff

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Speaker 2: from Chicken Fry Barbecue which you know, so he gets

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Speaker 2: some stuff that you can't get. And I've certainly got

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Speaker 2: some stuff from him around injections and Brians that I

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Speaker 2: just can't get anywhere else in New Zealand. He has

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Speaker 2: very reasonable rates of shipping even though it comes from Australia.

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Speaker 2: Or combine it with others, you know, so if you

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Speaker 2: if you've got if you know somebody else he'll send

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Speaker 2: it to you know, you can combine your orders and

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Speaker 2: then you can arrange to pick it up off them.

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Speaker 2: I've done that with him before as well. And sometimes

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Speaker 2: he brings it over personally or he sends his mules,

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Speaker 2: so if somebody has gone over, he'll send it back

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Speaker 2: in a case for you try and try and save

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Speaker 2: you some money. So check him out. It's the barbecue

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Speaker 2: bbqsupply code dot com dot au as I say, he

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Speaker 2: gets some stuff which other people I get, and I

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Speaker 2: believe he's just got the gold the Gulf Coast smoke

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Speaker 2: range who if you want to listen to them, there

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Speaker 2: are a few shows back Alonzo and Sabrina from Texas,

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Speaker 2: so you know, have a look and see if he's

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Speaker 2: got anything that you can't get here, Drop an order

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Speaker 2: to him, drop him a note, and I'm sure he'd

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Speaker 2: be very happy to help you out. And a quick reminder,

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Speaker 2: if you're listening for the first time or not yet subscribe,

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Speaker 2: please do us a huge solid subscribe wherever you get

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Speaker 2: your podcasts, set it to auto download it, or really

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Speaker 2: help us out. Thank you now sponsored by Rumbo from

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Speaker 2: rum and q NOL. What is just the tip?

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Speaker 3: Well, mate, we're gonna take it away from meat this

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Speaker 3: week because we don't do sides very often and there's always, yeah,

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Speaker 3: always a crowd favorite, I think, and definitely you don't

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Speaker 3: see it posted on the barbecue a lines or anything

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Speaker 3: like that too much. So I just want run you

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Speaker 3: by a chargrilled lettuce, which is basically a really good side.

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Speaker 3: You know, we talked about acid and added that to

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Speaker 3: barbecue the other week, but This is probably one of

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Speaker 3: the easiest things that you can do is a side

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Speaker 3: at a barbecue. You need cosletttices basically, so you can

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Speaker 3: use the sort of mini gem causes, or you can

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Speaker 3: use the very big cause lettice, and you cut them

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Speaker 3: in half, straight down the length of the lettuce. I

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Speaker 3: normally remove a bit of the heart. You know, it's

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Speaker 3: that really hard, crusty bit. I remove a little bit

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Speaker 3: of that, but I want to keep it all together,

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Speaker 3: so I don't take it out entirely. And you want

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Speaker 3: to get a very very hot barbecue, so you want

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Speaker 3: a really nice bed of lump charcoal on a kettle

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Speaker 3: or something that you can actually grill direct over fire

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Speaker 3: on right, I normally give it a bit of spray

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Speaker 3: olive ol. So I'll spray that all over the lettuce,

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Speaker 3: and then I'll put it face down, So cut face

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Speaker 3: down directly over the carls and I'll let that sear.

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Speaker 3: Usually takes about a minute, minute and a half. But

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Speaker 3: you basically want to build up charles, so you want

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Speaker 3: to build up those charred edges on the lettuce.

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Speaker 1: Once you get it on.

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Speaker 3: That side, you give it a flip over another minute

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Speaker 3: on that side, you don't want to burn the outer

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Speaker 3: leaves too much, but you do want to cook them,

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Speaker 3: so you do want to kind of soften the lettuce.

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Speaker 3: You want to of soft and crunchy basically, And it's

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Speaker 3: literally like a maybe a two to three minute cook

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Speaker 3: is all I can say. To get all that char

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Speaker 3: on the outside of it, if you give that spray

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Speaker 3: of olive oil, chuck that onto a plate. So if

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Speaker 3: you're just doing to chuck that onto a little serving platter,

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Speaker 3: and then I do a mixture of two parts olive oil,

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Speaker 3: one part lemon, So I normally I normally do about

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Speaker 3: say half a cup of olive oil, quarter of a

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Speaker 3: cup of lemon, one and a half teaspoons of salt,

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Speaker 3: and then probably three quarters of a teaspoon of pepper.

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Speaker 3: Mix that up so it gets into an emulsion, and

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Speaker 3: then just drizzle that over that chard grilled lettuce. That

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Speaker 3: lemon really actually accentuates the flavor of the lettuce. And

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Speaker 3: I know, you know, lettuce is not the most interesting

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Speaker 3: thing to eat at the best of times, but add

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Speaker 3: a bit of chart, add a bit of acid, it's

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Speaker 3: such an amazing side dish for barbecues. So chargrilled, let

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Speaker 3: us give that one a go.

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Speaker 2: Yeah, I do, like a chargrilled lettuce is actually very

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Speaker 2: very good. Now, before we get to Cook of the Week,

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Speaker 2: I believe you may have a little sneaky announcement for

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Speaker 2: everybody out there and a little special bit of news

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Speaker 2: to deliver.

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Speaker 3: Yeah, I do, mate, I mean it's you know, the

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Speaker 3: thing is, I've been doing barbecue for what eight or

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Speaker 3: nine years now, and there's been a number of people

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Speaker 3: that have been really influential in that journey, particularly in

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Speaker 3: the early days. So Aaron Franklin was definitely one of

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Speaker 3: those guys. Read all his books, watched a million YouTube videos,

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Speaker 3: done his masterclass on the master Class platform. You know,

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Speaker 3: a lot of the sort of trimming and the ethos

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Speaker 3: I guess of what I do is heavily influenced by

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Speaker 3: Aaron Franklin, as you may or may not know. Obviously,

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Speaker 3: Barbecues and More have secured the sole distributorship of his

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Speaker 3: products and his pits in New Zealand, and Yeah, I

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Speaker 3: was asked to be the brand ambassador to represent the

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Speaker 3: Franklin Barbecue set of products in New Zealand. So I'm

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Speaker 3: really looking forward to one connecting with the man himself

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Speaker 3: and hopefully learning from him at some point and going

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Speaker 3: to Texas and you know, learning a bit from him,

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Speaker 3: but also really trying to do justice to his products,

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Speaker 3: which are absolutely amazing, you know. So I've already picked

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Speaker 3: up the brisket rub, which is essentially salt and pepper,

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Speaker 3: but it's his ratios. I mean, everyone goes, oh, salt

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Speaker 3: and pepper, but his ratios, you know, directly from the restaurant.

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Speaker 3: It's what he uses. I've got the barbecue rub, which

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Speaker 3: is essentially what they put on the pork, and then

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Speaker 3: we've got the steak rub as well. And then we've

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Speaker 3: got three different sources. So we've got a spicy source

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Speaker 3: of vinegar based sauce and then their standard barbecue sauce

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Speaker 3: which you would get on the table in their shop.

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Speaker 3: He's brought out a range of peach paper as well,

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Speaker 3: and merch. You know, I've got Franklin Barbecue t shirts

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Speaker 3: and hats and all that sort of stuff. So yeah,

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Speaker 3: look mate, I'm really stoked to be able to start

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Speaker 3: to play with his products. You know, it's a new

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Speaker 3: product to the market. You know, he's a bit.

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Speaker 2: Of an idol of mine.

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Speaker 3: Really, I've got to be honest with you and then

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Speaker 3: the other thing is I'll be getting one of his

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Speaker 3: offset smokers this Friday, so big brisket cook planned for

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Speaker 3: the weekend, probably Sunday. I'm just going to sit in

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Speaker 3: front of the offset again. I'm actually enjoying sitting in

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Speaker 3: front of the offset at the moment. I've got a

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Speaker 3: bit of time. So that's working out really well. So yes,

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Speaker 3: stoked to be a part of that. And obviously all

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Speaker 3: of those products are available at barbecue and more so

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Speaker 3: check those out.

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Speaker 2: Fantastic now, I do also need to remind you and

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Speaker 2: maybe it's great with a I think be great with

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Speaker 2: a franklin pit, to grab a couple of glasses, a

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Speaker 2: little bit of ice, the bottle of rumbo, wiled away

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Speaker 2: in front of that Franklin barbecue offset with a mate

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00:20:40,080 --> 00:20:42,919
Speaker 2: telling some stories, a little bit of rumbo. So if

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Speaker 2: you want to buy some rumbo, you can get it

387
00:20:44,440 --> 00:20:48,000
Speaker 2: from the Rumnque website rumunque dot com. For those ages

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Speaker 2: eighteen or over, please drink responsibly. Now, who is getting

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Speaker 2: anointed with that porky sword of goodness for this week's

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Speaker 2: cook of the week.

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Speaker 3: Well, that's a that's a great question, mate. I scrolled

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Speaker 3: through the page this week, and I actually recalled I

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Speaker 3: did sivla. You probably saw that post earlier in the

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Speaker 3: week and I scrolled through the Barbecue Alliance page and

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Speaker 3: I had noticed that a certain person had also cooked

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Speaker 3: sivla on the same day, and yeah, look, let me

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Speaker 3: read you the post. So it basically said, had a

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Speaker 3: crack at chicken suvlaki today, Lessons learned and very happy.

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Speaker 3: We'll be on the things to do often. Now. Yeah,

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Speaker 3: you can see that picture, Alex. I mean, that is

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Speaker 3: a very very good looking bit of sovla on a rotisseri.

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Speaker 3: It looks like it's on a weather I think with

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Speaker 3: a riser.

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Speaker 1: You know, sivla.

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Speaker 3: It is quite it's not a tough thing to cook,

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Speaker 3: but the look of it is really important. And he's

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Speaker 3: got such good color, good smoke penetration from that rootisseri,

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Speaker 3: and he's got really nice charred edge bits on there,

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Speaker 3: and it's just a really good looking, you know, silvla basically,

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Speaker 3: and I couldn't go past that. Siva is one of

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Speaker 3: those things that has a very special place in my heart.

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Speaker 3: So Bill Langton, mate, obviously I've met you at one

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Speaker 3: of my master classes years ago in Wellington, and uh

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Speaker 3: really stoked to be able to give you Cook of

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Speaker 3: the Week this week on that Chicken Sivla. So well done, mate,

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Speaker 3: That Raman Cue Price pack will be winging its way

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Speaker 3: to you asap.

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Speaker 2: Fantastic well done, bill, right, and I think I need

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Speaker 2: to wing my way on the Barbecue based virtual private

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Speaker 2: jet that we don't yet own and get myself over

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Speaker 2: the Tasman all the way to Tasmania, in fact Van

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Speaker 2: Diemon's Land, to see Macca from Macca's Leather. All right, Well,

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Speaker 2: I have come all the way on the virtual private

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Speaker 2: jet that Barbecue Based does not own to Tasmania. I've

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Speaker 2: never been to Tasmania, and to be honest, I still haven't.

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Speaker 2: But I'm here virtually with Mick Kirkham, who many of

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Speaker 2: us you might not recognize that name, But if I

428
00:22:59,760 --> 00:23:03,960
Speaker 2: said Macca's Leather, I'm pretty sure most of you would,

429
00:23:04,280 --> 00:23:06,760
Speaker 2: A little light bulb would go off and you go,

430
00:23:06,840 --> 00:23:09,520
Speaker 2: I've seen that guy, and I've seen his knife roles,

431
00:23:09,600 --> 00:23:12,520
Speaker 2: and I've seen the leather work he doesn't, isn't it fantastic?

432
00:23:12,920 --> 00:23:16,040
Speaker 2: So Mick or Macca, whichever you want us to call you,

433
00:23:16,160 --> 00:23:19,320
Speaker 2: welcome to New Zealand and welcome to Barbecue Bass.

434
00:23:19,600 --> 00:23:25,000
Speaker 1: Thank you very much, appreciate the invitation and the opportunity

435
00:23:25,080 --> 00:23:26,880
Speaker 1: to speak to you. Guys.

436
00:23:27,400 --> 00:23:30,200
Speaker 2: We're excited to have chats with you. Now.

437
00:23:30,680 --> 00:23:34,399
Speaker 1: Me Mecca, Macca's everyone knows me as Mecca. Like the

438
00:23:34,440 --> 00:23:37,040
Speaker 1: only people that don't know me is Mecca is in

439
00:23:37,080 --> 00:23:41,240
Speaker 1: my own hometown. So yeah, I go to a meat

440
00:23:41,280 --> 00:23:45,320
Speaker 1: stock or barbecue event or wherever. Everyone know a lot

441
00:23:45,359 --> 00:23:48,000
Speaker 1: of people know you in your own town. You're sort

442
00:23:48,040 --> 00:23:49,920
Speaker 1: of good mate.

443
00:23:50,520 --> 00:23:54,159
Speaker 2: I think I think let's go with Macca now. I

444
00:23:54,200 --> 00:23:57,800
Speaker 2: think you've got an incredible story because I know you

445
00:23:57,840 --> 00:24:02,720
Speaker 2: didn't actually start sewing leather until you were thirty nine

446
00:24:02,840 --> 00:24:06,320
Speaker 2: years old, so late to this area. So how did

447
00:24:06,359 --> 00:24:08,600
Speaker 2: you get into How did you get into like making

448
00:24:08,680 --> 00:24:10,879
Speaker 2: leather stuff? For a start, It kind of feels like

449
00:24:10,920 --> 00:24:14,200
Speaker 2: one of those really old school professions that's handed down

450
00:24:14,240 --> 00:24:16,400
Speaker 2: and handed down and handed down. How did you get

451
00:24:16,400 --> 00:24:18,000
Speaker 2: into that? And then how did you get in this book?

452
00:24:18,200 --> 00:24:22,320
Speaker 1: Well, I never I never got a chance to sort

453
00:24:22,320 --> 00:24:27,480
Speaker 1: of Mum teach me or Nan or anyone else. But

454
00:24:28,680 --> 00:24:31,120
Speaker 1: I was working. I'm hord a coach list by trade,

455
00:24:31,200 --> 00:24:35,200
Speaker 1: So I worked at a college and education department as

456
00:24:35,240 --> 00:24:41,760
Speaker 1: a groundsman till I was probably forty five and then

457
00:24:41,800 --> 00:24:46,399
Speaker 1: i'd sort of by accident board a sull machine. I

458
00:24:46,480 --> 00:24:48,760
Speaker 1: used to be a powerlifter, so I used to throw

459
00:24:48,800 --> 00:24:53,399
Speaker 1: around the weights a lot and I needed a break.

460
00:24:53,520 --> 00:24:58,160
Speaker 1: My body needed a break, so I thought I'll look around,

461
00:24:58,280 --> 00:25:01,879
Speaker 1: and I just poured the sole machine for some reason,

462
00:25:02,320 --> 00:25:07,520
Speaker 1: an industrial one, and where I got it from was

463
00:25:07,520 --> 00:25:11,880
Speaker 1: an upholstery shop and they had lots of leather, and

464
00:25:11,960 --> 00:25:13,960
Speaker 1: so I bought a heap of leather and I started

465
00:25:14,040 --> 00:25:20,720
Speaker 1: making rolls and chisel rolls and tool pouches and things

466
00:25:20,880 --> 00:25:26,359
Speaker 1: like that, and a friend and ended up being good

467
00:25:26,400 --> 00:25:30,080
Speaker 1: at it. My wife, my wife, who was a dress

468
00:25:30,280 --> 00:25:36,639
Speaker 1: at a dressmaker course at college, told me get it

469
00:25:36,720 --> 00:25:39,639
Speaker 1: lined paper and sew up and down the lines to

470
00:25:39,720 --> 00:25:43,120
Speaker 1: get straight. That's as much help as she ever gave

471
00:25:43,200 --> 00:25:46,520
Speaker 1: me when it comes to sewing. So it was a

472
00:25:46,520 --> 00:25:52,200
Speaker 1: matter of pulling things down myself, like deconstructing, and then

473
00:25:52,359 --> 00:25:57,280
Speaker 1: sort of making different things. And one of my mates

474
00:25:57,720 --> 00:26:01,080
Speaker 1: she gave me an old eye roll that she had

475
00:26:01,080 --> 00:26:03,640
Speaker 1: because she was a chef, and said, oh, check these out.

476
00:26:04,000 --> 00:26:08,240
Speaker 1: So I made them, made one and made some changes

477
00:26:08,960 --> 00:26:15,359
Speaker 1: and from that sold a couple online. There was a

478
00:26:15,480 --> 00:26:21,600
Speaker 1: chef unfortunately, passed away last year. Jock's on Frillo, who

479
00:26:21,640 --> 00:26:26,680
Speaker 1: did a show back in two thousand and thirteen called

480
00:26:26,760 --> 00:26:29,800
Speaker 1: The Nomade Chef that it was on a Discovery channel

481
00:26:30,200 --> 00:26:34,120
Speaker 1: and I had a website. I'd have had a website

482
00:26:34,200 --> 00:26:38,880
Speaker 1: up since two thousand and seven. So anyway, they stumbled

483
00:26:38,880 --> 00:26:44,960
Speaker 1: across it, and I made a knife roll for Jock

484
00:26:45,080 --> 00:26:48,520
Speaker 1: to carry around the world with. On the TV show,

485
00:26:49,040 --> 00:26:54,680
Speaker 1: they do a cooking at like he'd be an Epiopia

486
00:26:54,880 --> 00:26:59,040
Speaker 1: or New Zealand or wherever, and he'd do a mule

487
00:26:59,520 --> 00:27:05,280
Speaker 1: for that community with a twist of what their ingredients were,

488
00:27:05,520 --> 00:27:08,240
Speaker 1: and he'd roll out the role the knife roll with

489
00:27:08,359 --> 00:27:10,919
Speaker 1: all the knives in it, and they'd do that at

490
00:27:10,920 --> 00:27:14,560
Speaker 1: the beginning of the show. So that was my first

491
00:27:14,600 --> 00:27:20,040
Speaker 1: sort of big break in the knife roll restaurant area,

492
00:27:20,200 --> 00:27:23,119
Speaker 1: and then I sort of ye started from there, and

493
00:27:23,119 --> 00:27:25,960
Speaker 1: then I just had different breaks along the way.

494
00:27:27,080 --> 00:27:29,959
Speaker 2: And I guess the knife rolls and you know, Jock's

495
00:27:30,040 --> 00:27:32,000
Speaker 2: on Frillo, I think known to most of us ober

496
00:27:32,040 --> 00:27:34,680
Speaker 2: here from his work on Master Chef was the most

497
00:27:34,800 --> 00:27:37,679
Speaker 2: latest stuff that he was on. But I guess the

498
00:27:37,800 --> 00:27:41,080
Speaker 2: knife rolls kind of naturally probably took you into the

499
00:27:41,119 --> 00:27:44,280
Speaker 2: barbecue world right, because I mean, you know, we're kind

500
00:27:44,320 --> 00:27:46,359
Speaker 2: of we're not quite all chefs, some of us are

501
00:27:46,440 --> 00:27:49,200
Speaker 2: chefs chefs, but we all love knives and we've got

502
00:27:49,200 --> 00:27:51,240
Speaker 2: to keep them somewhere right NiFe.

503
00:27:51,320 --> 00:27:57,320
Speaker 1: So I just didn't do knife rolls at that point.

504
00:27:57,359 --> 00:28:00,480
Speaker 1: I was doing tool belts and tool bags and nail

505
00:28:00,520 --> 00:28:04,520
Speaker 1: pockets and all that. So I had that part, and

506
00:28:04,560 --> 00:28:07,399
Speaker 1: then Jock sort of opened it up a little bit

507
00:28:07,440 --> 00:28:11,880
Speaker 1: more and I started playing around and I did blades in,

508
00:28:12,200 --> 00:28:17,119
Speaker 1: so instead of handles traditional knife rolls, handles in and

509
00:28:17,240 --> 00:28:22,040
Speaker 1: blades exposed. So barbecue is at night, at a competition,

510
00:28:22,320 --> 00:28:25,439
Speaker 1: bad light, grab a knife by the handle pulling it

511
00:28:25,440 --> 00:28:28,919
Speaker 1: out didn't seem a good idea to me, So I

512
00:28:29,000 --> 00:28:31,480
Speaker 1: turned it on its head sort of thing, and blades

513
00:28:31,520 --> 00:28:36,120
Speaker 1: are in and you're grabbing handles like you should, and yeah,

514
00:28:36,240 --> 00:28:40,240
Speaker 1: it's worked from there. So it's just been a slow progression,

515
00:28:40,960 --> 00:28:46,880
Speaker 1: like from when I got that knife roll design sorted

516
00:28:47,000 --> 00:28:51,720
Speaker 1: in about two thousand and twelve to thirteen, sort of

517
00:28:51,800 --> 00:28:55,400
Speaker 1: got used to it. The time my first barbecue event

518
00:28:55,520 --> 00:29:01,160
Speaker 1: come around in was two thoy and sixteen. We did

519
00:29:01,200 --> 00:29:04,960
Speaker 1: a an event, a local event, and I was invited

520
00:29:05,000 --> 00:29:10,800
Speaker 1: to as a Stareholder and by Ron a fellow by

521
00:29:10,920 --> 00:29:16,560
Speaker 1: name of Roan Peterson, and there was a few. One

522
00:29:16,600 --> 00:29:18,800
Speaker 1: of the one of the names that was there was

523
00:29:19,320 --> 00:29:23,160
Speaker 1: for the first first event ever that he first barbecue

524
00:29:23,320 --> 00:29:28,360
Speaker 1: was Dan Barrett and he actually he actually himself, Yeah,

525
00:29:28,400 --> 00:29:33,520
Speaker 1: he actually won this first comp that he went in

526
00:29:33,840 --> 00:29:38,480
Speaker 1: and he won. He was the first barbecuer in a competition,

527
00:29:38,640 --> 00:29:45,200
Speaker 1: state competition to win a barbecue knifefro so a knifefroll

528
00:29:45,320 --> 00:29:49,160
Speaker 1: in the barbecue community. And then then I think the

529
00:29:49,200 --> 00:29:53,360
Speaker 1: next person we had a conversation with Andrew Cavanah from

530
00:29:53,360 --> 00:29:59,440
Speaker 1: the Q Club and it was Black Iron Smokers and

531
00:29:59,480 --> 00:30:02,160
Speaker 1: that they I think I was the first person to

532
00:30:02,160 --> 00:30:04,480
Speaker 1: have one. No, I think I was the first person.

533
00:30:05,280 --> 00:30:08,840
Speaker 1: I'm pretty sure we've narrowed it down to cav was

534
00:30:08,880 --> 00:30:13,400
Speaker 1: the first person in barbecue to buy one. So and

535
00:30:13,440 --> 00:30:18,000
Speaker 1: it's just two thy seventeen I did my first meat

536
00:30:18,040 --> 00:30:24,440
Speaker 1: stock and I've been doing them ever since, and I've

537
00:30:24,440 --> 00:30:31,120
Speaker 1: been doing the Eastern States of Australia. One. I was

538
00:30:31,280 --> 00:30:37,040
Speaker 1: never able to do New Zealand because it's sort of

539
00:30:37,080 --> 00:30:41,480
Speaker 1: the commitment and the time commitment and a lack of passport.

540
00:30:41,800 --> 00:30:46,440
Speaker 1: I didn't have a passport so lucky. I didn't need

541
00:30:46,480 --> 00:30:50,640
Speaker 1: a passport to get to the mainland Australia, so otherwise

542
00:30:50,640 --> 00:30:54,480
Speaker 1: I wouldn't have got there. But I've got a passport now,

543
00:30:55,440 --> 00:30:58,320
Speaker 1: so I'm coming over. New Zealand's going to be the

544
00:30:58,320 --> 00:31:02,680
Speaker 1: first stop, the first amp on my passport. So I'm

545
00:31:02,720 --> 00:31:07,640
Speaker 1: looking really excited. Yeah, we're excited to have you come

546
00:31:07,680 --> 00:31:10,480
Speaker 1: over for meat stock in Hamilton. And I know you've

547
00:31:10,560 --> 00:31:12,880
Speaker 1: kind of already started reaching out to a few people,

548
00:31:12,960 --> 00:31:16,200
Speaker 1: making some friends online, but we're super excited to have

549
00:31:16,280 --> 00:31:16,640
Speaker 1: you there.

550
00:31:17,560 --> 00:31:19,200
Speaker 2: Now. Before we get to all of that, though, I

551
00:31:19,200 --> 00:31:21,120
Speaker 2: want to talk about the products a little bit because

552
00:31:21,240 --> 00:31:26,240
Speaker 2: I'm fascinated with like artisan handmade products like this, and

553
00:31:26,280 --> 00:31:29,840
Speaker 2: I thought, actually it struck me. I was thinking about

554
00:31:29,960 --> 00:31:32,360
Speaker 2: what I carry my knives around in right, and I

555
00:31:32,520 --> 00:31:34,920
Speaker 2: just used what I do not have a nice leather

556
00:31:35,080 --> 00:31:38,000
Speaker 2: knife roll. I probably need to buy one, but I

557
00:31:38,080 --> 00:31:42,480
Speaker 2: might have something that makes Yeah, the idea that actually

558
00:31:42,640 --> 00:31:45,360
Speaker 2: blades in versus blades out like mine is very much

559
00:31:45,400 --> 00:31:50,600
Speaker 2: handles in blades are out. Just thinking about yeah, normally

560
00:31:50,600 --> 00:31:52,800
Speaker 2: if you are, you know, I try I have to

561
00:31:52,840 --> 00:31:54,560
Speaker 2: take all my knives out when I get to a

562
00:31:54,560 --> 00:31:57,400
Speaker 2: competition and stick them up and otherwise I would be

563
00:31:57,440 --> 00:32:00,280
Speaker 2: reaching in and my hands. In fact, when I was

564
00:32:00,320 --> 00:32:03,360
Speaker 2: at Sydney meat Stock last year, I ended up in

565
00:32:03,560 --> 00:32:07,400
Speaker 2: Sydney A and E getting six stitches into my thumb

566
00:32:07,440 --> 00:32:10,040
Speaker 2: because I had an instant with my knives. I'm notoriously

567
00:32:10,120 --> 00:32:12,000
Speaker 2: bad of cutting myself.

568
00:32:12,280 --> 00:32:15,840
Speaker 1: So you were in the A and E area instead

569
00:32:15,840 --> 00:32:18,480
Speaker 1: of coming to my store and buying a knife row

570
00:32:18,720 --> 00:32:19,800
Speaker 1: before the camp.

571
00:32:20,040 --> 00:32:21,680
Speaker 2: I was in. I was in the A and E

572
00:32:21,840 --> 00:32:26,880
Speaker 2: area from about nine o'clock on Friday night about one

573
00:32:26,880 --> 00:32:32,040
Speaker 2: a m. So I had a fun time. But I

574
00:32:32,040 --> 00:32:35,200
Speaker 2: think that whole idea of like handles out is brilliant.

575
00:32:35,480 --> 00:32:39,560
Speaker 2: And two people, when people buy knife rolls from your

576
00:32:39,600 --> 00:32:41,920
Speaker 2: when you're making knife roll are you making knife rolls

577
00:32:41,960 --> 00:32:44,640
Speaker 2: to a standard design or do you do are you

578
00:32:44,720 --> 00:32:47,560
Speaker 2: working bespoke to an order or how do you kind

579
00:32:47,560 --> 00:32:50,520
Speaker 2: of figure out? Like because all that everybody's got different knives,

580
00:32:50,640 --> 00:32:53,000
Speaker 2: different sizes, right, so how are you working that?

581
00:32:53,160 --> 00:32:58,880
Speaker 1: Yeah? First off, yes, a lot of knives are different,

582
00:32:59,640 --> 00:33:01,680
Speaker 1: but you yes, a lot of knives are the same.

583
00:33:02,360 --> 00:33:08,560
Speaker 1: So I start off with a small four pocket knife roll,

584
00:33:09,440 --> 00:33:13,160
Speaker 1: which is a hunter's roll. Now for someone that hasn't

585
00:33:13,560 --> 00:33:19,040
Speaker 1: doesn't need a brisket knife. For example, it's fine like

586
00:33:19,320 --> 00:33:23,360
Speaker 1: at all carry hunting knives and a skinning knife and

587
00:33:23,680 --> 00:33:27,760
Speaker 1: butcher's knife and all that, just a little bit shorter.

588
00:33:28,120 --> 00:33:31,560
Speaker 1: But then if you want to be like a butcher,

589
00:33:32,240 --> 00:33:34,320
Speaker 1: they might want a longer still, I go to a

590
00:33:34,360 --> 00:33:37,800
Speaker 1: five pocket, so and on a five pocket one, some

591
00:33:37,840 --> 00:33:42,480
Speaker 1: of the butchers will use a cleaver. A lot of

592
00:33:42,480 --> 00:33:45,560
Speaker 1: the cleavers that can be so like a ten centimeter

593
00:33:45,720 --> 00:33:50,160
Speaker 1: deep blade. So I make a wider pocket from the knife.

594
00:33:50,200 --> 00:33:53,959
Speaker 1: Five pocket knife rolls up to a twelve to allow

595
00:33:54,040 --> 00:33:57,760
Speaker 1: for cleavers. And even if they haven't got a cleaver,

596
00:33:57,880 --> 00:34:00,840
Speaker 1: they can put two or three things in there, utensils

597
00:34:00,880 --> 00:34:06,120
Speaker 1: in there. But after the fore pocket, I go up

598
00:34:06,160 --> 00:34:12,520
Speaker 1: to housing a steel and also a brisket knife, which

599
00:34:12,800 --> 00:34:18,000
Speaker 1: most brisket knives are five hundred mil or fifty centimeters,

600
00:34:18,480 --> 00:34:21,600
Speaker 1: So I then made I used to make my knife

601
00:34:21,719 --> 00:34:27,680
Speaker 1: rolls at five hundred fifty centimeters, so I increase it

602
00:34:27,719 --> 00:34:32,719
Speaker 1: to five point fifty. Because more people, more and more

603
00:34:32,760 --> 00:34:36,400
Speaker 1: people are getting the brisket knives and slices. Even chefs

604
00:34:36,440 --> 00:34:40,520
Speaker 1: now are getting those longer knives, and they're yeah for

605
00:34:40,520 --> 00:34:45,120
Speaker 1: a slice knives, so yeah, so no one's sort of

606
00:34:45,120 --> 00:34:50,279
Speaker 1: come back on my knife rolls too too big? Yeah,

607
00:34:50,600 --> 00:34:54,920
Speaker 1: oh no, one person, one person and it was a palm.

608
00:34:56,600 --> 00:34:57,120
Speaker 4: Yeah yeah.

609
00:34:57,480 --> 00:34:59,560
Speaker 1: She brought it for a gift for a daughter and

610
00:34:59,600 --> 00:35:04,840
Speaker 1: they put they put these little like steak knives in it.

611
00:35:07,200 --> 00:35:11,440
Speaker 1: And I sent a picture back with some proper cooking

612
00:35:11,520 --> 00:35:14,800
Speaker 1: knives chef's knives, which she said her daughter was a chef,

613
00:35:15,560 --> 00:35:19,840
Speaker 1: would have those knives somewhere. So I said the picture

614
00:35:19,840 --> 00:35:22,239
Speaker 1: and she said, oh, oh, I get it now. No,

615
00:35:22,440 --> 00:35:27,040
Speaker 1: she loves it. It's perfect. So yeah, but everyone else

616
00:35:27,120 --> 00:35:30,560
Speaker 1: is sort of like, yeah, yeah, yeah, I haven't had

617
00:35:30,560 --> 00:35:34,080
Speaker 1: any problems, so it's been fantastic.

618
00:35:34,080 --> 00:35:36,320
Speaker 2: And people do things like I can imagine, you know,

619
00:35:37,400 --> 00:35:39,880
Speaker 2: and I probably will do this. I can imagine me

620
00:35:39,920 --> 00:35:43,120
Speaker 2: going right. I want a knife role that is for

621
00:35:43,120 --> 00:35:45,840
Speaker 2: for my knives now and potentially a few in the future.

622
00:35:46,120 --> 00:35:47,960
Speaker 2: Do you get like people send you pictures of their

623
00:35:48,040 --> 00:35:50,480
Speaker 2: knife collection, going right, I have to house all of this.

624
00:35:50,600 --> 00:35:52,880
Speaker 2: Can you make me a role that's going to work or.

625
00:35:52,920 --> 00:35:58,000
Speaker 1: Yeah, yeah, yeah. I've had chefs that have put them

626
00:35:58,120 --> 00:36:03,520
Speaker 1: on and then, which is great because you can see

627
00:36:03,560 --> 00:36:05,920
Speaker 1: them and you line them up, and I say, just

628
00:36:06,000 --> 00:36:09,440
Speaker 1: put a rule a rule of one side like a

629
00:36:09,600 --> 00:36:13,279
Speaker 1: like a big square, and I can work out the

630
00:36:13,400 --> 00:36:15,560
Speaker 1: sizes and that, and I say, yep, yep, that's going

631
00:36:15,600 --> 00:36:18,080
Speaker 1: to fit into an eate pocket. That's going to fit

632
00:36:18,120 --> 00:36:22,200
Speaker 1: into a twelve pocket. I do an executive knife row,

633
00:36:22,800 --> 00:36:27,920
Speaker 1: which is a twelfth pocket. So and that's got chefs

634
00:36:27,960 --> 00:36:35,000
Speaker 1: tools like spoons and like their little oyster shakka knives

635
00:36:35,120 --> 00:36:38,400
Speaker 1: and bits and pieces, and a couple of zip pockets

636
00:36:38,440 --> 00:36:42,839
Speaker 1: to put stuff in. So I've accommodated to sort of

637
00:36:42,920 --> 00:36:45,000
Speaker 1: like different different crowds.

638
00:36:45,640 --> 00:36:47,600
Speaker 2: I think you're about's cost me a lot of money maker.

639
00:36:48,000 --> 00:36:49,920
Speaker 2: I'm just thinking of how I'm going to show you

640
00:36:50,000 --> 00:36:51,920
Speaker 2: all the things I need to store in a roll

641
00:36:51,960 --> 00:36:52,799
Speaker 2: and then to.

642
00:36:53,960 --> 00:36:58,800
Speaker 1: Have a check out the executive Yeah, I say, well,

643
00:36:58,960 --> 00:37:01,399
Speaker 1: a five pocket's viewtiful. But it doesn't sound like it's

644
00:37:01,400 --> 00:37:02,600
Speaker 1: going to have enough for you.

645
00:37:03,080 --> 00:37:03,919
Speaker 2: I don't think it will.

646
00:37:04,280 --> 00:37:07,400
Speaker 1: You're going to want You're going to want the Statesman

647
00:37:07,480 --> 00:37:11,360
Speaker 1: to fill not not not the just the basic commodore.

648
00:37:11,880 --> 00:37:16,040
Speaker 1: I think, I think I am, but but I don't

649
00:37:16,080 --> 00:37:19,000
Speaker 1: sell them. I don't sell them. They sell themselves. So

650
00:37:19,640 --> 00:37:23,439
Speaker 1: and that's why I'm coming over so people can touch

651
00:37:23,480 --> 00:37:28,000
Speaker 1: them and feel them. I went to Bendigo last last year,

652
00:37:28,360 --> 00:37:32,040
Speaker 1: and that was amazing. But people there had said, oh,

653
00:37:32,160 --> 00:37:35,719
Speaker 1: I'm out from Broken Hill or wherever and out in

654
00:37:35,760 --> 00:37:37,799
Speaker 1: the country and never been to Melbourne. But I've been

655
00:37:37,840 --> 00:37:42,239
Speaker 1: looking at your stuff and wondering what the quality is like.

656
00:37:42,400 --> 00:37:45,319
Speaker 1: And he said, now I've touched it and failed it

657
00:37:45,400 --> 00:37:49,759
Speaker 1: and seen it and smelt it. People go, I love

658
00:37:49,840 --> 00:37:54,239
Speaker 1: the smell of it. So that that's a really big

659
00:37:54,440 --> 00:38:01,600
Speaker 1: gum helper for people to sort of pull the trigger,

660
00:38:01,680 --> 00:38:05,200
Speaker 1: so to speak on it. Because it is an investment,

661
00:38:06,239 --> 00:38:10,560
Speaker 1: Like there's there's different price ranges too, so like like

662
00:38:10,600 --> 00:38:13,239
Speaker 1: there's one hundred and seventy dollars roll or there's a

663
00:38:13,320 --> 00:38:18,680
Speaker 1: six hundred dollar roll. So I try and cater for everyone.

664
00:38:19,280 --> 00:38:23,759
Speaker 1: But so it is an investment, but so are your knives.

665
00:38:24,200 --> 00:38:27,400
Speaker 1: Like you start looking at knives and you go, well, okay,

666
00:38:27,440 --> 00:38:30,359
Speaker 1: well that one costs me two hundred, that one cost

667
00:38:30,440 --> 00:38:33,200
Speaker 1: me four hundred. If you if you're a fan of

668
00:38:34,120 --> 00:38:37,200
Speaker 1: artists and knives, you're lucky to get one under four

669
00:38:37,280 --> 00:38:43,360
Speaker 1: hundred dollars now, unless it's a tiny baby. So you

670
00:38:43,400 --> 00:38:48,399
Speaker 1: want to protect those those bad boys. So and it's

671
00:38:48,640 --> 00:38:52,640
Speaker 1: like once they're housed and that and they're not rattling

672
00:38:52,680 --> 00:38:57,120
Speaker 1: around in a in a toolbox carry box, you're not

673
00:38:57,160 --> 00:39:02,520
Speaker 1: sharpening them all the time, and it's just keeps it

674
00:39:02,560 --> 00:39:04,799
Speaker 1: away from the wife and the kids as well as

675
00:39:05,120 --> 00:39:06,840
Speaker 1: they're not using your good knives.

676
00:39:08,280 --> 00:39:12,280
Speaker 2: Yeah, and I think there's been a real movement back

677
00:39:12,320 --> 00:39:17,960
Speaker 2: in recent years to people valuing quality of product that's

678
00:39:18,000 --> 00:39:20,759
Speaker 2: going to last and do the job properly. Knives are

679
00:39:20,760 --> 00:39:23,799
Speaker 2: a great example, right, We definitely we are guilty of

680
00:39:23,840 --> 00:39:28,919
Speaker 2: all buying those handmade artisanal knives that we probably you know,

681
00:39:29,040 --> 00:39:31,120
Speaker 2: you can probably get one that does the same job

682
00:39:31,160 --> 00:39:33,520
Speaker 2: for less money, but it doesn't feel as nice. Yeah,

683
00:39:33,920 --> 00:39:35,560
Speaker 2: and you want something nice to put me in, so

684
00:39:35,880 --> 00:39:36,799
Speaker 2: it doesn't surprise me.

685
00:39:37,280 --> 00:39:41,600
Speaker 1: It's a bit bespoke and like I was lucky enough

686
00:39:41,640 --> 00:39:44,600
Speaker 1: to be in. There was another break that I had

687
00:39:44,640 --> 00:39:48,400
Speaker 1: earlier on two thy and sixteen. I think it was

688
00:39:48,800 --> 00:39:54,200
Speaker 1: I got approach by the Gourmet Traveler magazine about they

689
00:39:54,200 --> 00:39:57,160
Speaker 1: were doing a series in their book it must still

690
00:39:57,239 --> 00:40:01,880
Speaker 1: be going now. It was Meet the Maker and yeah,

691
00:40:01,920 --> 00:40:06,160
Speaker 1: so from that then they did a pop up shop

692
00:40:07,200 --> 00:40:11,160
Speaker 1: in Sydney and I got a phone call and oh,

693
00:40:11,320 --> 00:40:15,239
Speaker 1: Manu's in here. Manuverid elves in here looking at one

694
00:40:15,280 --> 00:40:18,719
Speaker 1: of your knife frows, is is he able to do

695
00:40:18,960 --> 00:40:23,160
Speaker 1: a customized thing? And I frow and said, yeah, yeah,

696
00:40:23,280 --> 00:40:25,799
Speaker 1: just give him a month, give him my number and

697
00:40:25,840 --> 00:40:28,680
Speaker 1: that yet we sort it out. So I've actually made

698
00:40:28,719 --> 00:40:32,840
Speaker 1: a few things for menu now. But those little breaks

699
00:40:32,880 --> 00:40:37,520
Speaker 1: I've got along the way of just that artisan getting

700
00:40:37,560 --> 00:40:41,800
Speaker 1: back to that artisan feel again, they're sort of people

701
00:40:41,840 --> 00:40:45,920
Speaker 1: are liking that artisan feel and you're only going to

702
00:40:46,000 --> 00:40:50,279
Speaker 1: buy one knife frow. Mind you, some people have had

703
00:40:50,320 --> 00:40:52,880
Speaker 1: a large one, like an eight or ten pocket and

704
00:40:52,960 --> 00:40:56,000
Speaker 1: then gone realize, I don't need to take all those

705
00:40:56,120 --> 00:41:01,120
Speaker 1: knives to my Airbnb or when I go camping or something.

706
00:41:01,120 --> 00:41:03,879
Speaker 1: I only need four knives. Some of the guys are

707
00:41:03,920 --> 00:41:08,680
Speaker 1: only rocking up now to a competition with four knives,

708
00:41:08,680 --> 00:41:12,200
Speaker 1: so less space and stuff like that. So you just

709
00:41:12,239 --> 00:41:15,239
Speaker 1: got a cater for for everything. And then we do

710
00:41:15,400 --> 00:41:18,160
Speaker 1: so of like the aprons, lever aprons and all that

711
00:41:18,239 --> 00:41:22,560
Speaker 1: as well, so it compliments a whole lot. Even do

712
00:41:23,440 --> 00:41:27,600
Speaker 1: butcher hols to covers, which I've got some in New Zealand.

713
00:41:27,719 --> 00:41:30,400
Speaker 1: It's sort of a couple of the butcher shops around

714
00:41:30,400 --> 00:41:35,560
Speaker 1: the place. So I made aprons for black Ox, babe.

715
00:41:36,560 --> 00:41:38,839
Speaker 2: Yeah, blue Ox Babe and sorry.

716
00:41:38,640 --> 00:41:44,600
Speaker 1: Sorry guys, sorry guys not black. Yeah, so blue ox Babe,

717
00:41:45,680 --> 00:41:50,200
Speaker 1: I'm excited to come and visit as well. So yeah, yeah,

718
00:41:50,400 --> 00:41:53,880
Speaker 1: So I've made aprons for their shop and some of

719
00:41:53,920 --> 00:41:56,799
Speaker 1: the other butcher shops there. So it's been great, so

720
00:41:59,400 --> 00:42:03,359
Speaker 1: people can see the quality and that and then it's gone, Yes,

721
00:42:04,080 --> 00:42:07,720
Speaker 1: I'll go from there sort of like I'm happy, happy

722
00:42:07,719 --> 00:42:11,719
Speaker 1: with the quality, happy with the product. I'm happy to

723
00:42:11,800 --> 00:42:15,040
Speaker 1: pay a little bit more. But also there's not a

724
00:42:15,080 --> 00:42:21,200
Speaker 1: lot of other product around like mine, Like a lot

725
00:42:21,239 --> 00:42:25,719
Speaker 1: of them are soon or yeah soone or thinner lever

726
00:42:26,239 --> 00:42:31,000
Speaker 1: or they don't fit this length knife or whatever. So

727
00:42:31,080 --> 00:42:35,040
Speaker 1: I've sort of tried to really cater for the chef

728
00:42:35,160 --> 00:42:39,200
Speaker 1: barbecue knife lover community.

729
00:42:39,320 --> 00:42:41,439
Speaker 2: So one, you know, and I think this is where

730
00:42:41,440 --> 00:42:43,680
Speaker 2: there's a real parallel between what you do and what

731
00:42:43,719 --> 00:42:46,920
Speaker 2: we do in terms of our barbecue stuff. Like for

732
00:42:47,080 --> 00:42:50,800
Speaker 2: us a lot of the time, especially in the competition

733
00:42:50,920 --> 00:42:53,320
Speaker 2: in competition world, I know, the whole thing of barbecue

734
00:42:53,320 --> 00:42:55,239
Speaker 2: originally was you take the worst cut of meat and

735
00:42:55,280 --> 00:42:59,759
Speaker 2: make it into something great. In competition world, we take

736
00:42:59,760 --> 00:43:02,640
Speaker 2: the best of the best of the meat, so that

737
00:43:02,800 --> 00:43:05,799
Speaker 2: the product that we start with is really important. And

738
00:43:05,840 --> 00:43:09,200
Speaker 2: I know talking to you before we started this interview,

739
00:43:09,320 --> 00:43:13,480
Speaker 2: you had a phrase of paddock to bag, you know,

740
00:43:13,640 --> 00:43:15,640
Speaker 2: the kind of similar to paddock to play for pad

741
00:43:16,040 --> 00:43:19,399
Speaker 2: bag and you take you take the sourcing of your

742
00:43:19,719 --> 00:43:25,520
Speaker 2: raw materials incredibly seriously to make the end product fantastic.

743
00:43:25,600 --> 00:43:27,719
Speaker 2: So just talk talk me through the kind of the

744
00:43:28,320 --> 00:43:31,399
Speaker 2: starting product that you have and how you source that,

745
00:43:31,560 --> 00:43:33,239
Speaker 2: why it's important to source that.

746
00:43:33,640 --> 00:43:40,120
Speaker 1: Yeah. Well, before I knew there was some really good

747
00:43:40,480 --> 00:43:45,040
Speaker 1: Australian tanneries about, I still couldn't find anything that was

748
00:43:45,239 --> 00:43:49,880
Speaker 1: suitable for what I was doing. So I was using

749
00:43:50,080 --> 00:43:55,320
Speaker 1: some levers from Brazil which were which were we're okay,

750
00:43:55,760 --> 00:44:02,920
Speaker 1: but the quality wasn't it up to my standard. And

751
00:44:02,960 --> 00:44:05,400
Speaker 1: then so I started looking around a bit more and

752
00:44:05,520 --> 00:44:10,960
Speaker 1: back in two thousand and thirteen I come across this

753
00:44:11,080 --> 00:44:17,600
Speaker 1: little tannery in Victoria, Australia. You guys got a Victoria.

754
00:44:17,200 --> 00:44:24,160
Speaker 2: There, Mike, We've we've got a we've got a Victoria University,

755
00:44:24,239 --> 00:44:25,640
Speaker 2: but it's in Wellington.

756
00:44:27,000 --> 00:44:33,799
Speaker 1: A Victoria part yeah. Yeah. So so from there I

757
00:44:33,880 --> 00:44:38,759
Speaker 1: found this tannery when over for a visit, had a

758
00:44:38,800 --> 00:44:42,799
Speaker 1: look at sort of what they had where it was

759
00:44:42,840 --> 00:44:46,719
Speaker 1: amazing it's so of like so that the hides had

760
00:44:46,800 --> 00:44:52,640
Speaker 1: came to them salted and they'd all been sort of

761
00:44:52,760 --> 00:44:57,879
Speaker 1: processed at in New South Wales as far as all

762
00:44:58,200 --> 00:45:01,640
Speaker 1: defatted and defleshed all that, and then they come to

763
00:45:01,760 --> 00:45:07,080
Speaker 1: them as a clean hide, and then it went to

764
00:45:07,239 --> 00:45:10,359
Speaker 1: them it would be cut into sides a full hide

765
00:45:10,400 --> 00:45:15,080
Speaker 1: and then to be cut into sides and they go

766
00:45:15,239 --> 00:45:19,040
Speaker 1: through a thickness, so you would end up it'd be

767
00:45:19,160 --> 00:45:23,040
Speaker 1: like a planing machine on or a splice or if

768
00:45:23,040 --> 00:45:26,560
Speaker 1: a wood in that. So it would a lot of levers.

769
00:45:26,800 --> 00:45:33,960
Speaker 1: You may have three swede levers out of one hide,

770
00:45:34,480 --> 00:45:39,000
Speaker 1: and then you'd get an upper lever and then a

771
00:45:39,080 --> 00:45:43,040
Speaker 1: top or a top grain lever. So then you'd have

772
00:45:43,360 --> 00:45:46,919
Speaker 1: some that have got a corrected grain, some they haven't

773
00:45:46,960 --> 00:45:48,640
Speaker 1: got a grain on it. So if it hasn't got

774
00:45:48,680 --> 00:45:52,000
Speaker 1: a grain on it, it's probably one layer back from

775
00:45:52,080 --> 00:45:56,120
Speaker 1: the very outside, and then some have a corrected grain.

776
00:45:56,320 --> 00:46:02,440
Speaker 1: So it's quite it's quite in it like quite deep

777
00:46:03,239 --> 00:46:06,880
Speaker 1: intense to sort of pick up earlier on. But now

778
00:46:06,960 --> 00:46:09,600
Speaker 1: I sort of after getting my head around it all

779
00:46:09,719 --> 00:46:14,000
Speaker 1: and working out okay, so I need a full grain

780
00:46:14,880 --> 00:46:18,160
Speaker 1: top grain lever which is going to suit my knife rolls.

781
00:46:19,560 --> 00:46:23,480
Speaker 1: Then we looked at colors, so they had instead of

782
00:46:23,520 --> 00:46:29,480
Speaker 1: where you'd imagine if a hobbyist is dying leather, they've

783
00:46:29,520 --> 00:46:33,560
Speaker 1: got like a rag and then rubbing dye onto leather.

784
00:46:33,719 --> 00:46:37,879
Speaker 1: And if you're doing a large piece side of cow,

785
00:46:38,640 --> 00:46:41,120
Speaker 1: that's not going to cut it. So it's got like

786
00:46:41,160 --> 00:46:43,960
Speaker 1: a bit of At this tannery, I've got a bit

787
00:46:44,000 --> 00:46:48,760
Speaker 1: of a conveyor belt. It's quite wide, it's probably about

788
00:46:49,160 --> 00:46:54,520
Speaker 1: four meters wide by about twelve meters long, and the

789
00:46:54,680 --> 00:46:58,799
Speaker 1: hides lay flat on there and they go in and

790
00:46:58,840 --> 00:47:04,360
Speaker 1: it's got a like sprinkler heads on boom arms going

791
00:47:04,400 --> 00:47:09,239
Speaker 1: around and then that sprays the lever and then it

792
00:47:09,320 --> 00:47:11,960
Speaker 1: has a correction brush put on it, so it's no

793
00:47:12,160 --> 00:47:16,680
Speaker 1: smonges or anything. And so yeah, so I said, well,

794
00:47:17,600 --> 00:47:19,640
Speaker 1: these are the colors I like. So which is a

795
00:47:19,640 --> 00:47:23,160
Speaker 1: coffee bean color, which is an espresso, and I've got

796
00:47:23,160 --> 00:47:29,320
Speaker 1: a whiskey tan, a chili red that I call it

797
00:47:29,400 --> 00:47:34,400
Speaker 1: a forest green, an old World style. I'm just looking

798
00:47:34,440 --> 00:47:39,680
Speaker 1: at my leather pile here. Just I'll turn it around slowly.

799
00:47:41,960 --> 00:47:42,240
Speaker 2: Wow.

800
00:47:42,920 --> 00:47:50,360
Speaker 1: Yeah. So I've got a few of my different levers,

801
00:47:52,400 --> 00:47:56,839
Speaker 1: the Old World lever and that, so yeah, I'll turn

802
00:47:56,880 --> 00:48:04,160
Speaker 1: that back, so get my cord right. Yeah, So I've

803
00:48:04,200 --> 00:48:07,120
Speaker 1: sort of got about a range of six different colors

804
00:48:07,120 --> 00:48:09,680
Speaker 1: that I sort of keep to and people say, oh,

805
00:48:09,760 --> 00:48:12,320
Speaker 1: can you do this color? And can I do that color?

806
00:48:12,800 --> 00:48:17,520
Speaker 1: I can't, really, you can't because it's a sort of

807
00:48:17,560 --> 00:48:22,560
Speaker 1: like the numbers that I do for other products, Like

808
00:48:22,920 --> 00:48:26,080
Speaker 1: I'll make menu covers, so I might have to do

809
00:48:26,520 --> 00:48:32,280
Speaker 1: two hundred menu covers for a hotel. So I try

810
00:48:32,320 --> 00:48:35,839
Speaker 1: and keep to a range, just a standard range, So

811
00:48:36,360 --> 00:48:40,759
Speaker 1: I think about six a color color choice of six colors,

812
00:48:40,800 --> 00:48:45,080
Speaker 1: which is pretty good. And then you can customize. You

813
00:48:45,120 --> 00:48:53,279
Speaker 1: can sort of like you choose your lever colors, stitching

814
00:48:54,400 --> 00:48:59,480
Speaker 1: and your hardware fitting. So it's like there's about twelve

815
00:48:59,640 --> 00:49:02,799
Speaker 1: to five seen different combinations that you can do.

816
00:49:03,880 --> 00:49:07,840
Speaker 2: Now that they're obviously popular because you know, you you

817
00:49:08,040 --> 00:49:12,200
Speaker 2: were voted the barbecue product of the Year the Australian

818
00:49:12,239 --> 00:49:18,160
Speaker 2: Barbecue Awards. How how has it been kind of you know,

819
00:49:19,080 --> 00:49:21,920
Speaker 2: being part of such a big part of the Australian

820
00:49:21,960 --> 00:49:26,600
Speaker 2: barbecue scene and what like how do you view that

821
00:49:26,600 --> 00:49:30,319
Speaker 2: that barbecue scene and what sort of what are the

822
00:49:30,320 --> 00:49:33,000
Speaker 2: bits that you love about it and why you want

823
00:49:33,000 --> 00:49:33,960
Speaker 2: to be involved.

824
00:49:34,800 --> 00:49:39,239
Speaker 1: I love meeting the people everyone, like I'm passionate, Like here,

825
00:49:39,400 --> 00:49:43,080
Speaker 1: this is what I got after my stock tattoo, mate

826
00:49:43,120 --> 00:49:47,879
Speaker 1: stock tato, but was I got that last year. It's

827
00:49:48,040 --> 00:49:53,600
Speaker 1: just the exhibitors that have been going for a long time,

828
00:49:53,880 --> 00:49:58,400
Speaker 1: like I've got I stay with Cora or Bush Furniture. Guys.

829
00:49:58,719 --> 00:50:01,840
Speaker 1: They make this beautiful bush furniture, So we stay with

830
00:50:02,000 --> 00:50:05,680
Speaker 1: those guys. And I know a lot of the other

831
00:50:06,560 --> 00:50:11,920
Speaker 1: other people that are exhibitors. So you've got a community

832
00:50:11,960 --> 00:50:16,520
Speaker 1: within that which is lovely. And then I've got lovely,

833
00:50:18,120 --> 00:50:23,880
Speaker 1: which is great. Then I know the butchers through Shadow

834
00:50:23,880 --> 00:50:28,839
Speaker 1: and Walker and and your tattooed butcher over there, I've

835
00:50:28,840 --> 00:50:33,560
Speaker 1: made him an apron and an eye roll and have

836
00:50:34,200 --> 00:50:40,799
Speaker 1: oh big big Dave over there, the rather butchers and

837
00:50:42,680 --> 00:50:46,959
Speaker 1: I've met through meat Stock and the butcher wars there,

838
00:50:47,160 --> 00:50:50,000
Speaker 1: and then there's like then you've got your teams to

839
00:50:50,120 --> 00:50:53,880
Speaker 1: buy your product and that. But one of the nicest

840
00:50:53,880 --> 00:50:58,640
Speaker 1: things I do like about meat Stock is just before

841
00:50:58,719 --> 00:51:02,600
Speaker 1: I start selling, just around and saying good a and

842
00:51:02,600 --> 00:51:04,880
Speaker 1: and being offered a can. If you haven't got a

843
00:51:04,920 --> 00:51:07,279
Speaker 1: can of beer in your hand, you're getting offered a

844
00:51:07,320 --> 00:51:10,759
Speaker 1: can of beer or whatever or and that. It's just

845
00:51:11,640 --> 00:51:14,040
Speaker 1: it's just like and once you've met a few of

846
00:51:14,040 --> 00:51:18,080
Speaker 1: the teams a few times a couple couple of times,

847
00:51:18,120 --> 00:51:23,600
Speaker 1: it's just like old mates. So it's just yeah, it's

848
00:51:23,760 --> 00:51:26,640
Speaker 1: it's great, it's great. I just I just like it.

849
00:51:27,400 --> 00:51:34,400
Speaker 1: I like how the products are received. I'm just me.

850
00:51:34,840 --> 00:51:37,799
Speaker 1: I don't put on a tie or I don't sort

851
00:51:37,840 --> 00:51:40,520
Speaker 1: of like try and be something I'm not. And you

852
00:51:40,680 --> 00:51:45,120
Speaker 1: just what y are is what ya I work, I

853
00:51:45,239 --> 00:51:51,080
Speaker 1: work from home. People drop in that come down for

854
00:51:51,160 --> 00:51:53,520
Speaker 1: a tazzy visit and that and sort of pop in

855
00:51:53,680 --> 00:51:56,719
Speaker 1: and have a look around there. So it sort of

856
00:51:56,760 --> 00:52:01,640
Speaker 1: like opens up a whole community. But meat Stock, meat

857
00:52:01,719 --> 00:52:07,279
Speaker 1: Stock barbecue community has just been awesome, awesome. I love it.

858
00:52:07,320 --> 00:52:08,960
Speaker 1: I can't talk about enough.

859
00:52:09,640 --> 00:52:14,359
Speaker 2: Now you mentioned earlier you've got a fresh passport, never

860
00:52:14,400 --> 00:52:17,560
Speaker 2: had a passport before. Yeah, we're pretty honored that you're

861
00:52:17,640 --> 00:52:20,640
Speaker 2: choosing New Zealand as the first location and you're coming

862
00:52:20,680 --> 00:52:24,960
Speaker 2: for meat Stock. What are you excited about coming to

863
00:52:25,239 --> 00:52:28,080
Speaker 2: Hamilton meat Stock for first and we'll talk about New

864
00:52:28,160 --> 00:52:31,160
Speaker 2: Zealand as a whole afternoon. What what what? What do

865
00:52:31,160 --> 00:52:33,120
Speaker 2: you think is going to be the your meat Stock

866
00:52:33,239 --> 00:52:35,600
Speaker 2: experience in New Zealand, Like, what are you looking forward? To?

867
00:52:36,640 --> 00:52:36,920
Speaker 2: Tell you?

868
00:52:36,960 --> 00:52:41,480
Speaker 1: What, if I don't see a hungy at meat stock,

869
00:52:41,680 --> 00:52:45,000
Speaker 1: I'll be so can I swear you are so fucking

870
00:52:45,080 --> 00:52:49,680
Speaker 1: pissed if I had done see one. So guys, someone

871
00:52:49,800 --> 00:52:54,160
Speaker 1: please do it. And I hope that hope occupational health

872
00:52:54,160 --> 00:52:58,360
Speaker 1: and Safety hasn't killed those traditions.

873
00:52:58,800 --> 00:53:03,880
Speaker 2: Well, we maybe just need to sweet talk rusty to

874
00:53:04,000 --> 00:53:07,720
Speaker 2: turning is turning a blind eye to when somebody starts

875
00:53:07,719 --> 00:53:11,319
Speaker 2: digging up a mystery creek to do a hany for you,

876
00:53:11,400 --> 00:53:13,080
Speaker 2: Then that's probably what it is.

877
00:53:13,320 --> 00:53:16,520
Speaker 1: But I am going to be there for for a week,

878
00:53:16,760 --> 00:53:21,200
Speaker 1: so if I miss one at meet Stock, I'll hopefully

879
00:53:21,239 --> 00:53:23,000
Speaker 1: come across something somewhere else.

880
00:53:23,160 --> 00:53:25,840
Speaker 2: Well, I'm pretty sure we can sort you out. Somebody

881
00:53:25,840 --> 00:53:27,760
Speaker 2: can sort you out of honey. There's plenty of guys

882
00:53:27,760 --> 00:53:33,000
Speaker 2: who do them properly over here, so I'm sure somebody

883
00:53:33,040 --> 00:53:35,200
Speaker 2: listening to this will be like, hey, we can either

884
00:53:35,239 --> 00:53:37,400
Speaker 2: do one if you go up north or you go

885
00:53:37,440 --> 00:53:38,440
Speaker 2: to the East coast.

886
00:53:40,200 --> 00:53:42,319
Speaker 1: We're going to hire a car. We're going to hire

887
00:53:42,320 --> 00:53:45,120
Speaker 1: a car and sort of get around as much as

888
00:53:45,160 --> 00:53:49,360
Speaker 1: we can and just just enjoy it. I'm just yeah,

889
00:53:49,719 --> 00:53:53,919
Speaker 1: so I am. I'm excited. A month's out. I've sort

890
00:53:53,960 --> 00:53:57,560
Speaker 1: of in a way I'm going to bring a selection

891
00:53:57,680 --> 00:54:02,440
Speaker 1: of things, but I can't do so I've got to

892
00:54:02,520 --> 00:54:06,680
Speaker 1: ring customs and go, hey, guys, can I bring in

893
00:54:08,360 --> 00:54:13,360
Speaker 1: a shipload of leather products without Is there a limit?

894
00:54:13,960 --> 00:54:16,040
Speaker 1: So I've got to find all that out now. But

895
00:54:16,080 --> 00:54:19,520
Speaker 1: I've already booked in. I've booked in. I'm there on

896
00:54:20,280 --> 00:54:24,480
Speaker 1: the Meatstock New Zealand Exhibitors page, so in the expos

897
00:54:24,520 --> 00:54:28,440
Speaker 1: So I'm definitely coming. If I can't get my lever in,

898
00:54:28,840 --> 00:54:32,879
Speaker 1: I'll chuck it on someone's container and get it over

899
00:54:32,960 --> 00:54:36,600
Speaker 1: that way. Cases, but I don't think there'd be a problem.

900
00:54:37,000 --> 00:54:39,040
Speaker 2: It should be all right, because you know, I mean,

901
00:54:39,120 --> 00:54:42,520
Speaker 2: leather is a treated product, truly, it's not, but it

902
00:54:42,640 --> 00:54:44,959
Speaker 2: is an animal product and it probably is worth getting

903
00:54:45,000 --> 00:54:48,320
Speaker 2: them checked beforehand, and maybe there's a certification you can.

904
00:54:48,160 --> 00:54:52,120
Speaker 1: Get which checked. I've got a bit of time to

905
00:54:52,200 --> 00:54:56,719
Speaker 1: do that where I've already sent stuff over in the post. Yeah,

906
00:54:56,760 --> 00:55:01,239
Speaker 1: that's easy and that's getting through so wherever. Yeah, whether

907
00:55:01,360 --> 00:55:04,960
Speaker 1: I might just have to send some to dear friend

908
00:55:05,200 --> 00:55:07,160
Speaker 1: over there, well we might.

909
00:55:07,960 --> 00:55:10,160
Speaker 2: I'm sure. I'm sure there'll be somebody in fact that

910
00:55:10,239 --> 00:55:12,160
Speaker 2: I know there are a few people who were in

911
00:55:12,200 --> 00:55:14,040
Speaker 2: that kind of game, so I'm sure we can get

912
00:55:14,040 --> 00:55:15,800
Speaker 2: some advice for you. But cool.

913
00:55:15,800 --> 00:55:17,879
Speaker 1: But I'll ring my side and we'll just.

914
00:55:19,400 --> 00:55:21,560
Speaker 2: I think I think we may be trying to organize

915
00:55:21,560 --> 00:55:23,080
Speaker 2: it for me. Then I was going to say, you

916
00:55:23,120 --> 00:55:25,560
Speaker 2: can come to the six thirty three am good luck

917
00:55:25,560 --> 00:55:28,000
Speaker 2: shot that we do. We do one of those. You

918
00:55:28,040 --> 00:55:30,880
Speaker 2: can come. You're more than welcome to come to that.

919
00:55:30,360 --> 00:55:33,719
Speaker 2: What we do, we do a good luck shot of

920
00:55:33,760 --> 00:55:36,280
Speaker 2: whiskey or rum at six thirty three in the morning

921
00:55:37,040 --> 00:55:41,359
Speaker 2: on competition days. So yeah, yeah, everybody's welcome to that. Yeah.

922
00:55:41,360 --> 00:55:44,200
Speaker 1: No, I've been to a couple of them. So, like,

923
00:55:48,320 --> 00:55:50,360
Speaker 1: where was the last one? I did one in Sydney

924
00:55:50,400 --> 00:55:52,640
Speaker 1: at one of the barbecue shows, but I sort of

925
00:55:52,680 --> 00:55:55,600
Speaker 1: I tend not to be out there that event earlier on.

926
00:55:55,760 --> 00:55:57,840
Speaker 2: Could have been meat Stock Sydney, in which case that

927
00:55:58,000 --> 00:55:59,080
Speaker 2: was me leading.

928
00:55:58,760 --> 00:56:04,799
Speaker 1: It, right. Yeah, No, No, it was one at Hawksbury River. Yeah,

929
00:56:04,840 --> 00:56:10,879
Speaker 1: one of the guys. Yeah, they organize it. I think

930
00:56:11,560 --> 00:56:14,680
Speaker 1: it was run by one of the American guys who

931
00:56:14,800 --> 00:56:16,080
Speaker 1: did the toast.

932
00:56:15,760 --> 00:56:16,000
Speaker 4: And that.

933
00:56:17,680 --> 00:56:21,759
Speaker 1: Friend and Sterling is there were Sterling and there was

934
00:56:21,920 --> 00:56:26,840
Speaker 1: mo and was it's going at the moment. Don't you

935
00:56:26,920 --> 00:56:31,200
Speaker 1: hate that? And you can't name drop? We know who

936
00:56:31,239 --> 00:56:31,600
Speaker 1: you mean.

937
00:56:32,960 --> 00:56:35,960
Speaker 2: We're looking to looking forward to hosting you over here.

938
00:56:38,360 --> 00:56:41,120
Speaker 2: I think I want to find out a little bit more,

939
00:56:41,280 --> 00:56:44,480
Speaker 2: scratch the surface, a little bit deeper with you. So

940
00:56:44,520 --> 00:56:46,799
Speaker 2: we're gonna we're going to throw some quick fires at you.

941
00:56:46,840 --> 00:56:49,719
Speaker 2: In a moment, before we throw some quick fires at you,

942
00:56:50,239 --> 00:56:52,680
Speaker 2: I want to throw some ads at all of you. Lot.

943
00:56:54,400 --> 00:56:57,240
Speaker 2: All right, so we're back. It's time for quick fires

944
00:56:57,280 --> 00:57:01,160
Speaker 2: with Mecca, which I'm intrigued as this and see how

945
00:57:01,200 --> 00:57:05,680
Speaker 2: we go. But let's kick it off. What is the

946
00:57:05,719 --> 00:57:07,880
Speaker 2: strangest thing you've ever eaten?

947
00:57:09,840 --> 00:57:10,400
Speaker 1: Crocodile?

948
00:57:12,239 --> 00:57:14,440
Speaker 2: There's probably quite a few people who haven't eaten crocodile.

949
00:57:14,600 --> 00:57:16,240
Speaker 2: Did it take? What did it taste like for you?

950
00:57:16,400 --> 00:57:18,120
Speaker 2: What was it? What's the taste?

951
00:57:19,200 --> 00:57:24,640
Speaker 1: Tough dry chicken, tough dry chicken with a sort of

952
00:57:24,800 --> 00:57:30,120
Speaker 1: like a Mariner's so like a Maroni sort of salty. Yeah,

953
00:57:30,400 --> 00:57:34,920
Speaker 1: hard dry tunery taste, so chicken and hard hard dry

954
00:57:35,040 --> 00:57:36,520
Speaker 1: tuna was yeah.

955
00:57:37,440 --> 00:57:42,480
Speaker 2: I came to Australia once in the nineties on a

956
00:57:42,480 --> 00:57:45,960
Speaker 2: holiday with my parents, a good family there and we

957
00:57:46,040 --> 00:57:48,720
Speaker 2: had Crocodile up in Queensland and that was the first

958
00:57:48,720 --> 00:57:53,040
Speaker 2: time I'd ever had I remember it being kind of

959
00:57:53,120 --> 00:57:54,800
Speaker 2: chicken ea and chewy. Yeah.

960
00:57:55,000 --> 00:57:57,560
Speaker 1: Yeah, Yeah, it's hard, isn't it Just sort of say

961
00:57:57,920 --> 00:57:59,280
Speaker 1: it's out there on its own.

962
00:58:00,400 --> 00:58:02,640
Speaker 2: Yeah, exactly, yeah, exactly. Well, that's a good one to

963
00:58:02,680 --> 00:58:04,560
Speaker 2: start off. I think there'd be a few people out

964
00:58:04,600 --> 00:58:06,600
Speaker 2: there to say Crocodile was definitely a little bit strange.

965
00:58:06,640 --> 00:58:09,160
Speaker 2: There a few people that would have eaten it, I'm sure,

966
00:58:09,200 --> 00:58:13,120
Speaker 2: but yeah, definitely up there. If you could only listen

967
00:58:13,200 --> 00:58:17,800
Speaker 2: to one album for the rest of your life, what

968
00:58:18,200 --> 00:58:19,560
Speaker 2: album would you choose?

969
00:58:20,360 --> 00:58:28,240
Speaker 1: I had some in my mind to sort of like, yeah.

970
00:58:26,280 --> 00:58:28,920
Speaker 2: I'm picturing that you've got a large record collection.

971
00:58:31,200 --> 00:58:35,840
Speaker 1: I have the vinyl would self had sort of gone

972
00:58:35,960 --> 00:58:40,120
Speaker 1: over the yeah, gone down over the years, and so

973
00:58:40,360 --> 00:58:44,080
Speaker 1: of like the Apple music stuff and all that comes in.

974
00:58:44,240 --> 00:58:48,640
Speaker 1: And I listened to so many genres, but I like

975
00:58:49,400 --> 00:58:52,240
Speaker 1: Lead Belly. I'd be quite happy to listen to an

976
00:58:52,240 --> 00:59:01,000
Speaker 1: old Lead Belly blues album. Yeah, right, blues guy. Yeah,

977
00:59:02,400 --> 00:59:07,120
Speaker 1: that's how I actually I met Bill Dumas is coming

978
00:59:07,160 --> 00:59:11,520
Speaker 1: to Sydney meat Stuff this year, Sage King, Yeah, sausage

979
00:59:11,560 --> 00:59:16,440
Speaker 1: sense he calls himself and I met him really good mates.

980
00:59:16,760 --> 00:59:20,560
Speaker 1: And I met him in twoenty nineteen and he knew

981
00:59:20,560 --> 00:59:22,960
Speaker 1: he was coming to Australia so wanted me to make

982
00:59:23,040 --> 00:59:28,080
Speaker 1: him a knife roll and we did, and the girls

983
00:59:28,160 --> 00:59:33,640
Speaker 1: that are two apprentices I've hadn't trained up. But Rachel

984
00:59:34,120 --> 00:59:39,760
Speaker 1: did some carving inside as well, and we made a rattlesnake.

985
00:59:40,480 --> 00:59:44,440
Speaker 1: My sort of thoughts were, I love to make a rattlesnake,

986
00:59:44,480 --> 00:59:48,000
Speaker 1: but let's make it out of sausages. So did a

987
00:59:48,040 --> 00:59:53,280
Speaker 1: sausage rattle snake in his knife roll? Yeah? Yeah, So

988
00:59:53,640 --> 00:59:57,720
Speaker 1: And anyway, he's into music a fair bit and a

989
00:59:57,760 --> 01:00:00,840
Speaker 1: lot a lot and I Blue who sort of brought

990
01:00:00,920 --> 01:00:05,480
Speaker 1: us together, and whiskey and anyway, when he was going,

991
01:00:07,640 --> 01:00:10,160
Speaker 1: he said, oh you go, he said wait there, wait there.

992
01:00:10,400 --> 01:00:14,600
Speaker 1: You run upstairs and come back down with this box.

993
01:00:14,920 --> 01:00:20,360
Speaker 1: And he said, this is my hat. This hat maker

994
01:00:20,400 --> 01:00:29,280
Speaker 1: out of Texas made hats for John Wayne, President, Ronald Reagan,

995
01:00:29,880 --> 01:00:33,680
Speaker 1: Stevie Ray Vaughan, and he's made one for me. I

996
01:00:33,720 --> 01:00:38,280
Speaker 1: want you to have my hat. You go, No, I can't.

997
01:00:38,400 --> 01:00:40,480
Speaker 1: He was wearing a cap and I said, I'll give you.

998
01:00:40,680 --> 01:00:44,000
Speaker 1: I'll have your cap. But now he said, no, we've

999
01:00:44,160 --> 01:00:48,760
Speaker 1: we've just really really had a great time and sort

1000
01:00:48,760 --> 01:00:53,760
Speaker 1: of hit it off. And so I now have a

1001
01:00:53,760 --> 01:00:57,280
Speaker 1: a Texas hat in Tasmania which comes to all the

1002
01:00:57,280 --> 01:01:01,680
Speaker 1: meat stocks, so to be coming to New Zealand. So yeah, sorry,

1003
01:01:01,720 --> 01:01:03,080
Speaker 1: off off topic, but.

1004
01:01:03,320 --> 01:01:05,760
Speaker 2: It would be another question. I think we're looking forward

1005
01:01:05,800 --> 01:01:09,480
Speaker 2: to seeing that hat now. As somebody who's hung around

1006
01:01:09,520 --> 01:01:12,240
Speaker 2: meat stocks for a number of years, I'm sure you've

1007
01:01:12,280 --> 01:01:16,560
Speaker 2: made some purchase, some barbecue purchases along the way that

1008
01:01:16,840 --> 01:01:19,960
Speaker 2: maybe didn't pan out to be as useful as you thought.

1009
01:01:20,040 --> 01:01:23,600
Speaker 2: So what's been the most useless barbecue purchase that you made?

1010
01:01:24,360 --> 01:01:26,120
Speaker 1: I don't know whether I want to aimwer this.

1011
01:01:28,160 --> 01:01:31,240
Speaker 2: We've had most answers, so I would be too worried

1012
01:01:31,240 --> 01:01:34,960
Speaker 2: about some of those bloody.

1013
01:01:36,920 --> 01:01:44,000
Speaker 1: One of those brands that barbecue cleaner. Yeah, yeah, there's

1014
01:01:44,120 --> 01:01:46,520
Speaker 1: probably a few years back as a couple, I think

1015
01:01:46,560 --> 01:01:49,520
Speaker 1: there's some better one better barbecue cleaner like you pull

1016
01:01:49,560 --> 01:01:53,600
Speaker 1: out like a tissue box and that wipe it down.

1017
01:01:54,040 --> 01:01:58,000
Speaker 2: Basically a j cloth in it, sprain, wipe on it.

1018
01:01:58,000 --> 01:02:01,960
Speaker 1: It just madged, just didn't move anything. So I think

1019
01:02:01,960 --> 01:02:05,600
Speaker 1: I used it twice and the second time we say

1020
01:02:05,680 --> 01:02:08,360
Speaker 1: I'll give it a fair go. They're still in a

1021
01:02:08,760 --> 01:02:11,280
Speaker 1: still in their packet somewhere, sitting somewhere.

1022
01:02:11,360 --> 01:02:14,680
Speaker 2: But we've all got those barbecue cleaners sitting in our

1023
01:02:14,680 --> 01:02:16,200
Speaker 2: cupboards that we don't work.

1024
01:02:16,400 --> 01:02:22,320
Speaker 1: Yeah. Yeah, And I probably I probably bought a moment

1025
01:02:22,360 --> 01:02:25,840
Speaker 1: of pen back in there in twoy seventeen. But see

1026
01:02:26,000 --> 01:02:30,640
Speaker 1: two and seventeen, we weren't getting on sixteen, we weren't

1027
01:02:30,680 --> 01:02:35,520
Speaker 1: getting the good quality stuff. It was still in America

1028
01:02:35,000 --> 01:02:38,920
Speaker 1: and wherever else. So I took a couple of years

1029
01:02:39,000 --> 01:02:43,040
Speaker 1: before it sort of started getting into it. And then barbecues,

1030
01:02:43,080 --> 01:02:47,520
Speaker 1: galaors and even might attends and that. I said, I

1031
01:02:47,880 --> 01:02:51,520
Speaker 1: to say, hey, there's a need you start getting better

1032
01:02:51,600 --> 01:02:56,640
Speaker 1: quality stuff. And then the Internet opened it up, didn't it. Yes,

1033
01:02:57,000 --> 01:03:03,080
Speaker 1: but wipers, wipers and that in the early Yeah, yeah.

1034
01:03:02,000 --> 01:03:04,640
Speaker 2: All right, here's the one you gotta You're gotta kind

1035
01:03:04,640 --> 01:03:06,960
Speaker 2: of just go with your gut. Here, what is your

1036
01:03:07,000 --> 01:03:07,880
Speaker 2: guilty pleasure?

1037
01:03:09,960 --> 01:03:14,600
Speaker 1: It was chocolate. I've just started a carnivore diet, so

1038
01:03:14,640 --> 01:03:18,680
Speaker 1: I went chocolate. I went cold turkey. I haven't had

1039
01:03:19,560 --> 01:03:26,320
Speaker 1: anything chocolate sugary fizzy drinks for a week and feeling good.

1040
01:03:27,520 --> 01:03:29,720
Speaker 1: Chocolate was my guilty sin.

1041
01:03:30,200 --> 01:03:33,560
Speaker 2: Well, that's right, it still is, but you've just stripped

1042
01:03:33,560 --> 01:03:36,959
Speaker 2: it out, that's all. You've recognized it and done something

1043
01:03:36,960 --> 01:03:40,640
Speaker 2: about it. So that's really good. And what keeps you

1044
01:03:40,880 --> 01:03:49,400
Speaker 2: sane My dog and my missus order.

1045
01:03:51,600 --> 01:03:56,919
Speaker 1: Probably she's not going to see this, so yeah, she's

1046
01:03:56,960 --> 01:03:59,840
Speaker 1: sort of not into barbecue. She eats the barbecue food.

1047
01:04:00,360 --> 01:04:02,920
Speaker 1: But I just say, oh, who's on the phone, And

1048
01:04:02,960 --> 01:04:08,320
Speaker 1: I say, I'm talking to Luke or Sam or Ben

1049
01:04:08,560 --> 01:04:12,920
Speaker 1: or or whoever who's that said? Are you you know

1050
01:04:13,000 --> 01:04:16,680
Speaker 1: they're from such and such? No, you know, I've told

1051
01:04:16,720 --> 01:04:21,560
Speaker 1: you ten fucking times. But nah. But anyway, but she

1052
01:04:21,680 --> 01:04:27,120
Speaker 1: sort of keeps me, keeps me sane and and yeah,

1053
01:04:27,200 --> 01:04:31,600
Speaker 1: because she's got multiple sclerosis and that. So I've still

1054
01:04:31,600 --> 01:04:34,280
Speaker 1: got to work from home and I can't get too big.

1055
01:04:34,400 --> 01:04:37,320
Speaker 1: So I'm not a I'm not a company sort of

1056
01:04:37,360 --> 01:04:40,040
Speaker 1: pushing out heaps of things. I'm sort of like just

1057
01:04:40,760 --> 01:04:45,360
Speaker 1: we're just plodding along. I'm not doing it. I'm not

1058
01:04:45,400 --> 01:04:48,360
Speaker 1: getting rich through it, but I'm enjoying it. One of

1059
01:04:49,080 --> 01:04:54,040
Speaker 1: my turn off pleasures is probably just playing walking up

1060
01:04:54,080 --> 01:04:56,640
Speaker 1: into the shed on the weekend and just trying to

1061
01:04:56,680 --> 01:05:00,400
Speaker 1: create something new. So I mean, I just I think

1062
01:05:00,400 --> 01:05:03,640
Speaker 1: that's possibly the perfect answer, right. You know, the thing

1063
01:05:03,680 --> 01:05:05,720
Speaker 1: that keeps you saying is the thing that you love doing,

1064
01:05:05,800 --> 01:05:07,840
Speaker 1: and the thing that you love doing is working the leather.

1065
01:05:07,880 --> 01:05:10,600
Speaker 2: I mean that's just perfect, right. I don't think I

1066
01:05:10,600 --> 01:05:12,680
Speaker 2: don't think there's a better answer out there, Macca. I

1067
01:05:12,680 --> 01:05:16,480
Speaker 2: think that's it, and no, love what you do exactly.

1068
01:05:16,800 --> 01:05:18,760
Speaker 2: That's why we do barbecue and why we do all

1069
01:05:18,760 --> 01:05:22,320
Speaker 2: these other things. So I think that's that's a brilliant response.

1070
01:05:22,920 --> 01:05:27,280
Speaker 2: And I want to firstly say thank you for making

1071
01:05:27,320 --> 01:05:29,840
Speaker 2: the time. And I can't wait to welcome you into

1072
01:05:29,960 --> 01:05:32,840
Speaker 2: New Zealand and see you at meat Stock and see

1073
01:05:32,880 --> 01:05:34,720
Speaker 2: some of the products. And I think there's lots of

1074
01:05:34,760 --> 01:05:37,000
Speaker 2: people who are going to do the same and we

1075
01:05:37,080 --> 01:05:39,000
Speaker 2: will have to see if we can find a hungy

1076
01:05:39,080 --> 01:05:43,040
Speaker 2: for you and get that sorted. But in the meantime,

1077
01:05:43,160 --> 01:05:46,680
Speaker 2: where can people come and check out the goods? Where

1078
01:05:46,720 --> 01:05:49,040
Speaker 2: can they keep up with you and all those kind

1079
01:05:49,080 --> 01:05:51,120
Speaker 2: of good things. Make sure people come and have a look.

1080
01:05:51,360 --> 01:05:56,880
Speaker 1: Right, So if you're on Instagram, it's Macca Underscore Lever

1081
01:05:56,960 --> 01:06:02,920
Speaker 1: Goods or Maka m a Ka Underscore knife rolls on Instagram.

1082
01:06:03,400 --> 01:06:09,160
Speaker 1: Facebook is if you just look up Maca Maca Knife

1083
01:06:09,280 --> 01:06:14,160
Speaker 1: Rolls and tool belts or Michael Kirkham. So yeah, and

1084
01:06:14,280 --> 01:06:17,400
Speaker 1: sort of like and Kirkham with an e K E

1085
01:06:17,560 --> 01:06:22,040
Speaker 1: r k h A M. Yeah. But if you you

1086
01:06:22,240 --> 01:06:25,760
Speaker 1: chuck in Macha tool Belt of Macha knife Rolls into

1087
01:06:26,120 --> 01:06:29,720
Speaker 1: into Google, I'll come up. I've been lucky because I've

1088
01:06:29,720 --> 01:06:33,000
Speaker 1: been on there for so long. I think that just

1089
01:06:33,200 --> 01:06:36,240
Speaker 1: on a cornerstone of the search engines. Like I say

1090
01:06:36,320 --> 01:06:38,840
Speaker 1: to people, how did you find me? And they say,

1091
01:06:39,000 --> 01:06:42,200
Speaker 1: I come up on Google and that you're about two

1092
01:06:42,360 --> 01:06:47,440
Speaker 1: down from the sponsored ones, so they're people are playing

1093
01:06:47,480 --> 01:06:51,760
Speaker 1: for sponsorship and mine's coming up there anyway. So it's great.

1094
01:06:52,280 --> 01:06:55,400
Speaker 2: It's Maca m a ka dot com do au for

1095
01:06:55,440 --> 01:06:57,200
Speaker 2: anyone who wants to go and look at some of

1096
01:06:57,200 --> 01:07:02,320
Speaker 2: these amazing sorry leather products m a Ka dot com

1097
01:07:02,400 --> 01:07:06,160
Speaker 2: dot au and all those knife roles are on there

1098
01:07:06,320 --> 01:07:12,720
Speaker 2: and and everything else like Elson and if you want

1099
01:07:12,800 --> 01:07:15,040
Speaker 2: something for Christmas and that and you want me to

1100
01:07:15,080 --> 01:07:19,840
Speaker 2: mail it over, still time to do that. We do orders,

1101
01:07:20,200 --> 01:07:25,760
Speaker 2: do custom engraving as well, so laser engraving on stuff,

1102
01:07:25,880 --> 01:07:30,200
Speaker 2: so you can customize stuff as well. So yeah, yeah,

1103
01:07:30,240 --> 01:07:32,880
Speaker 2: well I'm sure I'm sure you're going to get a

1104
01:07:32,880 --> 01:07:35,720
Speaker 2: few little New Zealand hits between now and coming over

1105
01:07:35,760 --> 01:07:37,680
Speaker 2: and then probably a lot of New Zealand hits when

1106
01:07:37,720 --> 01:07:41,000
Speaker 2: you get back. You'll be seeing some visitors.

1107
01:07:41,240 --> 01:07:44,919
Speaker 1: Cool. I look forward to making lots of new new friends.

1108
01:07:45,640 --> 01:07:48,160
Speaker 2: Well, Macca, thank you so much for making some time

1109
01:07:48,200 --> 01:07:51,080
Speaker 2: to join us on the podcast, and we will see

1110
01:07:51,120 --> 01:07:53,680
Speaker 2: you in February, so have a great sale at time

1111
01:07:53,800 --> 01:07:55,720
Speaker 2: till then, and we can't wait to see you. Thank

1112
01:07:55,760 --> 01:07:59,920
Speaker 2: you mate. Bye, guys. That is it for another episode

1113
01:08:00,080 --> 01:08:02,480
Speaker 2: Barbecue Base. Thank you for stopping by and lending us

1114
01:08:02,520 --> 01:08:05,520
Speaker 2: your ears. Okay, you know the drill. Hit that subscribe

1115
01:08:05,520 --> 01:08:08,640
Speaker 2: button wherever you're listening to this show right now, never

1116
01:08:08,680 --> 01:08:12,360
Speaker 2: miss an episode. And if you're following socials, then thank you.

1117
01:08:12,520 --> 01:08:15,680
Speaker 2: If you're not, it's Barbecue Based and Z on Facebook

1118
01:08:15,760 --> 01:08:18,640
Speaker 2: and just Barbecue Base on Insta. If you want to

1119
01:08:18,720 --> 01:08:22,040
Speaker 2: keep up with Noel, he's Meet Mafia Collective on every

1120
01:08:22,120 --> 01:08:25,519
Speaker 2: social platform known to man, and you can get behind

1121
01:08:25,600 --> 01:08:30,280
Speaker 2: those meaty curtains at Meetmafia Collective dot com delve into

1122
01:08:30,320 --> 01:08:33,160
Speaker 2: the murky depths of that brain of his by paying

1123
01:08:33,200 --> 01:08:37,400
Speaker 2: a monthly sum and to keep up with me on

1124
01:08:37,439 --> 01:08:41,080
Speaker 2: social media. It's burd beginnings barbecue on Facebook and Insta,

1125
01:08:41,320 --> 01:08:43,559
Speaker 2: So come on back next time when we'll have more

1126
01:08:43,560 --> 01:08:47,519
Speaker 2: great barbecue chat, tips, tricks, and guests on barbecue Base