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Speaker 1: Hey, it's Bill Purvis with Chicken four Barbecue and you're

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Speaker 1: listening to the Barbecue Base. Hello, and welcome back to

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Speaker 1: Barbecue Base, the podcast for those that love a little

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Speaker 1: low and slow in their lives. I'm Alex Lawson, captain

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Speaker 1: of the Illustrious Beginning's Barbecue Team and your esteemed host,

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Speaker 1: and as ever, I'm joined by my trusty co host,

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Speaker 1: a man who is the epitome of feast or famine.

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Speaker 1: But hold the famine. It's the Lord of the Loin,

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Speaker 1: the King of Brackle, and the baron of the Billtong. Yes,

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Speaker 1: it's barbecue Jesus himself. Noel has the blood dark as

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Speaker 1: no how's it going?

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Speaker 2: All right? How are you.

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Speaker 3: Ship?

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Speaker 2: It's true though, it's very true.

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Speaker 1: It is true.

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Speaker 3: It is true in your house definitely.

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Speaker 1: Not for a start. I visited. I had to visit

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Speaker 1: you last night pick up some stuff, and I saw

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Speaker 1: the old Yeah, the Biltong stash. I know you've been

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Speaker 1: busy cooking that, so I got to see it in

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Speaker 1: all its glory and bought a packet off here. So

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Speaker 1: there's a little tip for you all. If you want

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Speaker 1: some Biltong, get onto your built OMG website. There's a website.

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Speaker 2: It's built hyphen omg dot com.

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Speaker 1: Yeah yeah, and order some built on because he's got

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Speaker 1: lots right now, but he won't soon because it will

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Speaker 1: get bought now after that, the lad. We should also

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Speaker 1: tell you that this episode of Barbecue Bass is brought

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Speaker 1: to you by the legendary New Zealanders at Jack daniels iHeartRadio,

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Speaker 1: Rum and Cu, Hunting and Fishing, Hot Valley and Gilmore's.

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Speaker 1: So go buy their Where's the listen to their shows,

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Speaker 1: to visit their stores, and do everything to support everyone

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Speaker 1: who supports us. Now, today we are joined by someone

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Speaker 1: I've followed for quite a while and I was quite excited.

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Speaker 1: I must tell you to speak to so I've known

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Speaker 1: for a while, but many of you may only be

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Speaker 1: learning about him recently because he came all the way

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Speaker 1: from Texas to Australia and pretty much he came, he saw,

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Speaker 1: and he conquered the Aussie Open, taking the GC and

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Speaker 1: a ton of loot away with him. He's a man

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Speaker 1: behind LC Barbecue, mister Phil Breeden. He's joining us later

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Speaker 1: for a great chat about all things Texas Barbecue Competition

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Speaker 1: and how he found this part of the world. And

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Speaker 1: it's a corker, so don't miss out. But before we

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Speaker 1: get to all of that nol, what has been hitting

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Speaker 1: your grills?

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Speaker 3: I think the most impressive thing that I've cooked in

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Speaker 3: this cycle is the Costco single shorties.

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Speaker 1: I saw those.

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Speaker 3: Yeah, as usual, we went in there for butter and

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Speaker 3: toilet roll and we came out with about a thousand

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Speaker 3: dollars worth of stuff, and shorties were in there too,

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Speaker 3: but they were incredible. Actually, so I bang those out

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Speaker 3: on the tragger because it was one of those where

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Speaker 3: I had lots of other jobs to do, like sorting

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Speaker 3: wood and stuff like that. So so yeah, so we

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Speaker 3: cooked those and they were amazing. What else have I cooked?

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Speaker 3: I have cooked a bavett for tacos, and that was

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Speaker 3: a Mapari Meats, one of the monster two point six

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Speaker 3: kg bavettes, and I actually cut it in half and

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Speaker 3: that fed family of four and then family of four again,

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Speaker 3: so huge monster thing that was. And then actually we've

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Speaker 3: been having a bit of normal food this week actually,

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Speaker 3: so I did spaghetti and meatball. So Authentique who make

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Speaker 3: lots of French pates and sausages and stuff like that

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Speaker 3: actually sell their sausage grind. So I bought a pack

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Speaker 3: of that and made a really nice spaghetti and meatballs

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Speaker 3: which was incredible. So yeah, and then had they banged

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Speaker 3: out a nice sort of South African curried mints tonight

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Speaker 3: with rice, which was again incredible. But yeah, a little

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Speaker 3: bit quiet on the barbecue front, but that is all

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Speaker 3: going to change over the coming weeks.

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Speaker 1: Nice how about you? Do you know, not a huge

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Speaker 1: amount of cooking of barbecue. I did some steaks, just

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Speaker 1: some supermarket steaks actually just real hot and fast, the

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Speaker 1: old JKF method on the p K. They took about

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Speaker 1: literally all of about a minute and a half or

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Speaker 1: two minutes, but as you came out really well. But

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Speaker 1: I have eaten some fantastic barbecue down in christ Church.

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Speaker 1: I did post about it on the page, but with

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Speaker 1: my man aman Tristan Anderson at Smoky Tea's what a

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Speaker 1: place that is and what a feed I had And

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Speaker 1: do you know what, I tell you what it made

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Speaker 1: me kind of realizes, Yeah, because I do a lot

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Speaker 1: of competition style barbecue and things like that. The pork

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Speaker 1: ribs normally I'm a bit over pork ribs, right, because

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Speaker 1: you're just just like, yeah, a bit over them. His

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Speaker 1: pork ribs that we had on the platter were so

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Speaker 1: good I could not believe it. And they were, you know,

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Speaker 1: fall off the bone untrimmed word.

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Speaker 3: As they should be looking comp right, I do like

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Speaker 3: a fall off the bone rib.

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Speaker 1: They weren't like dripping in sauce. They had obviously been glazed,

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Speaker 1: but the glazer set like it wasn't like even gloopy

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Speaker 1: or anything like that or even and it was just

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Speaker 1: like the perfect rib. I enjoyed it so much. And

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Speaker 1: the other thing that he does, which I thought was

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Speaker 1: awesome was if you get their platter, he does pork

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Speaker 1: belly on it, but it's there's no skin, there's no

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Speaker 1: crackle on it, and it's been cooked real long and slow,

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Speaker 1: so it's that kind of brisket style pork belly. And

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Speaker 1: that was just out of this world good. Like it

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Speaker 1: was so good with that big thick I could probably

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Speaker 1: about yeah half a cent, made a layer of fat

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Speaker 1: on the top, and then just unctuous melt in the

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Speaker 1: mouth pork underneath it. It was so good, so good,

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Speaker 1: I had to go for a large run in the

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Speaker 1: morning to try and get rid of some of those glories.

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Speaker 3: Yeah, I think those swift pork bellies are coming into

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Speaker 3: the country, I think imminently over the next sort of

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Speaker 3: month or two. But I did a pork belly brisket

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Speaker 3: with one of those and it was epic. So yeah,

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Speaker 3: I think people overlook the whole low and slow pork

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Speaker 3: belly skin off because they're always going for crackle, and

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Speaker 3: actually it's a very good eating experience. I definitely want

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Speaker 3: to give a go.

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Speaker 1: I'm one hundred percent with you. I'm I'm absolutely guilty

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Speaker 1: of that, and I'm going to be changing that and

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Speaker 1: I probably will get one of those swift pork bellies

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Speaker 1: because apparent I have to cook a massive barbecue for

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Speaker 1: all our neighbors soon. And I was just like, I'm

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Speaker 1: doing one of those for that because that was banging right. Well,

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Speaker 1: after all of that shenanigans, it's time for some news.

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Speaker 1: But before we do, let's make sure those sponsors are

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Speaker 1: getting their money's worth. Okay, news time, not too much

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Speaker 1: on the older news front this week, but west Shore

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Speaker 1: is happening this week the Jack and Smoke. It's on

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Speaker 1: this weekend, so if you're in the Napier area, and

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Speaker 1: by this weekend, I mean the twenty first of September

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Speaker 1: twenty twenty four, for if you're listening to this we're

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Speaker 1: in the future, you've missed it. The weather's looking good.

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Speaker 1: Come on down to the West Shore Inn in Napier,

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Speaker 1: kick back, grab a beer. They always have some great

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Speaker 1: beers there. They've got some great entertainment and enjoy some

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Speaker 1: awesome eats. On the Saturday, check out the barbecue comp

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Speaker 1: It's going to be a good time. Sis Saturday Mania

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Speaker 1: six the new venue and Top four is all rock

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Speaker 1: and rolling. I believe there are still some sites left.

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Speaker 1: Some SCA on day two for the Sunday ends ABA

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Speaker 1: on day one the Saturday, that is the fifth and

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Speaker 1: sixth I believe of October. Contact Mandy Brunswick Mandy May

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Speaker 1: one seven two at gmail dot com if you're keen

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Speaker 1: to get involved. If you're already involved and you haven't seen,

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Speaker 1: you can audio Parsley to be delivered direct site. That's

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Speaker 1: pretty special twenty bucks for a bunch, so also go

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Speaker 1: through Mandy for that. Remind us. Smoke on the Lake

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Speaker 1: at Ellesmere Amp Show is open. It's third year. Christ

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Speaker 1: Church eighteenth to nineteenth of October. Brilliant warm up for

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Speaker 1: Let there be Meat. If you're doing that and you're

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Speaker 1: in that area and can get their double steak on

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Speaker 1: the Friday ends ABA on the Saturday two hundred and

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Speaker 1: fifty bucks only to enter the NZBA. That's a good deal.

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Speaker 1: Smoke at the Lake at gmail dot com to get

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Speaker 1: your and for that one. I haven't seen any updates

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Speaker 1: on this, but I'm pretty sure it's still happening in

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Speaker 1: the SCA, Timadou tewond and November Bruise on the Bay.

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Speaker 1: Get your entry into Eddie Kutzier eighty eight at gmail

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Speaker 1: dot com for that one double state double ancillary And

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Speaker 1: how exciting was this? Meat Stock went on sale. It

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Speaker 1: is the February fourteenth and fifteenth next year. The competition

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Speaker 1: sold out in less than a day, which is epic.

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Speaker 1: Means fifty plus teams because he has internationals as extra,

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Speaker 1: so I think it's fifty local teams. It's going to

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Speaker 1: be an awesome competition. The Saturday, Friday and Saturday tickets

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Speaker 1: for just the public are on sale now, so make

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Speaker 1: sure you get those because you know the Saturday will

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Speaker 1: sell out. Be interested to what happens on the Friday.

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Speaker 1: Meetstock dot com dot au and a great music lineup

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Speaker 1: including shapeshifter Devil's Skin, Cora and a shitload of other

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Speaker 1: It is going to be epic. I am super pumped

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Speaker 1: for meat Stock next year. Really glad to see it back.

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Speaker 1: And the Road of Rua Blues and Barbecue Festival, it's

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Speaker 1: our last of the year that has just opened twenty

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Speaker 1: ninth to the first of December. It's on the waterfront

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Speaker 1: of road area. That is a great weekend. I can't

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Speaker 1: wait for that one. Three hundred bucks fans ATBA entry.

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Speaker 1: I believe there's an SCA stake going on as well.

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Speaker 1: Black Label Barbecue dot co dot nz slash events to

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Speaker 1: register your team and literally hot off the presses, so

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Speaker 1: hot off the presses I didn't even get it onto

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Speaker 1: the script. There is a car park cookoff happening at

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Speaker 1: Minita ten in Auckland on the shore are on the

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Speaker 1: weekend in between Napier and Tapo, so that is happening.

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Speaker 1: I think that is the twenty eighth of September. Check

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Speaker 1: the ENZBA competitors page for details if you want to

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Speaker 1: enter that. It's a two comp. Both meets are supply

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Speaker 1: think it's ribs and a half chicken, so it's an

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Speaker 1: easy one day comp be great for newbies as well.

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Speaker 1: And finally, let's not forget to get a finishing support

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Speaker 1: for the Cook Cartel. They are raffling tickets so they

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Speaker 1: can go to the Jack all the way in Tennessee.

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Speaker 1: Tickets from twenty bucks. That's a six thousand dollars plus

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Speaker 1: prize package to one lucky punter. Get to the Cookcartel

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Speaker 1: dot co, dot and z to grab your tickets and

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Speaker 1: support the boys on the world stage. That was a

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Speaker 1: lot of talking from me, wasn't it. I think it's

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Speaker 1: about time. Yeah, but it was a little bit, but

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Speaker 1: I got through it, got through it.

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Speaker 4: Now.

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Speaker 1: I think it's time for you to talk NOL because

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Speaker 1: it's time for you to give us just the tip

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Speaker 1: sponsored by Lumbo from Rum and Q.

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Speaker 2: Mate.

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Speaker 3: So I just wanted to talk about smash burgers this

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Speaker 3: week because I think it's one of those really easy things.

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Speaker 3: If you've just got a barbecue, you get yourself a

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Speaker 3: smash plate from someone like Barbecue Boy, the old smash Blade,

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Speaker 3: and a lot of people. Obviously I've seen people actually

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Speaker 3: just get minced straight from the supermarket and smash that

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Speaker 3: onto the grill and wonder why they're really dry. So

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Speaker 3: I guess the key thing with smash burgers is the grind,

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Speaker 3: you know what you're grinding, and also the fat ratio.

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Speaker 3: So I just wanted to talk to you about what

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Speaker 3: I personally have made. So if I'm in a bit

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Speaker 3: of a pinch and i just want to get something

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Speaker 3: done pretty quickly, it's usually my brisket off cuts, and

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Speaker 3: then I'll eyebill roughly thirty percent fat for those, and

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Speaker 3: I mince it twice. So I'll go through a medium

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Speaker 3: grind and I mince it twice and basically get that

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Speaker 3: fat nice and combined. But you don't want it too pasty.

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Speaker 3: You want a few sort of coarse lumps in there

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Speaker 3: right now if you want to start mixing up the meat.

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Speaker 3: So that would be a straight brisket and thirty percent

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Speaker 3: fat if you want to start mixing up the meat,

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Speaker 3: always good to go fifty to fifty chuck and brisket

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Speaker 3: and then add your thirty percent fat on top of that.

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Speaker 3: The best one I've ever done, though, and it's one

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Speaker 3: of those things that if you can sacrifice half a

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Speaker 3: rack of shorties, I will go fifty to fifty brisket chuck,

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Speaker 3: so exactly the same quantities, and then I'll add probably

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Speaker 3: about twenty percent of short rib and then I'll thirty

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Speaker 3: percent of that total amount in fat. Mix that up

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Speaker 3: and what you end up getting is a very different

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Speaker 3: eating experience because obviously they're all different muscles, there's all

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Speaker 3: different toughnesses to those, so when you actually bite into

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Speaker 3: your burger, you actually get different textures through the burger.

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Speaker 3: And I really like that, really enjoy that. So when

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Speaker 3: you smash your burger, the plate needs to be in

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Speaker 3: my opinion, at around about six hundred degrees fahrenheit. That's

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Speaker 3: where you get like an instant Mallard reaction and you

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Speaker 3: get really good crusts on the outside of the burger.

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Speaker 3: I quite like an oversized smash plate, so I use

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Speaker 3: the barbecue boil with a wooden handle, and that's probably

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Speaker 3: about twenty centimeters in diameter, so you can actually smash

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Speaker 3: it really really thin. And then I tend so I

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Speaker 3: don't use any greaseproof paper. I see a lot of

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Speaker 3: people using greaseproof paper and foil and all of that stuff.

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Speaker 3: If you actually smash it in one motion down onto

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Speaker 3: the smash plate, and you actually twist it as you

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Speaker 3: come off, so you kind of twist it off to

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Speaker 3: the side, it will always come off right because that

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Speaker 3: fat renders instantly on the outside of it and it

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Speaker 3: just just loosens. So personally, don't use any sort of

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Speaker 3: you can if you want to, but don't use any

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Speaker 3: sort of greaseproof paper. And then I'll season that first side,

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Speaker 3: so while it's actually cooking on the underside, I'll season

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Speaker 3: that first side. Then i'll flip it about a minute later.

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Speaker 3: You can kind of see when it's ready to flip

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Speaker 3: because all the edges go kind of lacy and crispy.

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Speaker 2: So I'll flip that over.

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Speaker 3: I'll season the cook side, and then i'll give it

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Speaker 3: another minute there, but I'll just put the cheese on

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Speaker 3: at that point and let that melt. Normally i'll do

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Speaker 3: a double smashy. I never not have a double smashy.

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Speaker 3: So I'll do two burgers, two bits of cheese, slide

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Speaker 3: that first first patty onto the second patty, and look,

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Speaker 3: I like a really simple smash burger, so it's usually

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Speaker 3: a buttered, toasted bun on the hot plate. Get my

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Speaker 3: burgers down onto that, and just a couple of pickles,

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Speaker 3: and that's it. I'm not a massive fan of saucing

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Speaker 3: smash burgers. I think if you do a really nice

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Speaker 3: grind and it's seasoned well, plenty of flavoring that for you.

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Speaker 3: Not to use any sauces, just a couple of pickles

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Speaker 3: to cut through the fat.

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Speaker 2: And the cheese.

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Speaker 3: So yeah, give that one a go. Smash Burgers are amazing.

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Speaker 3: It's a very very quick cook at something you can

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Speaker 3: bang out on a weeknight, very easy. Just have a

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Speaker 3: look at the grind and play around with that.

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Speaker 1: Yeah, I do love a good smashy. See, if you

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Speaker 1: often the boy, if you keep an eye on the

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Speaker 1: boys and a pari met often have either the Trady

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Speaker 1: Barbecue or somebody like that, or often they're doing smashes

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Speaker 1: on a Saturday, so you can get your smash burger

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Speaker 1: fixed nice and easy from there. Very good stuff, very

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Speaker 1: good stuff.

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Speaker 2: I think trade is there this week actually.

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Speaker 1: Possibly, Yeah, I don't know. I know Daddy Q was

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Speaker 1: there last weekend.

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Speaker 2: Yeah, yeah, it's trading this week.

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Speaker 1: Yeah, you might be there this week and I'm going

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Speaker 1: to go do some stuff there at some point soon

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Speaker 1: as well. So keep your eyes and is out and

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Speaker 1: we'll have you all there, all right, Noel h Well, actually,

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Speaker 1: first I have to remind you all that the best

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Speaker 1: thing to go with some smashes. It's some rumbo from

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Speaker 1: rum and cue a little glass of rum some a

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Speaker 1: couple of glasses, some ice and a mate, little chat,

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Speaker 1: a couple of smashes. How good would that be? While

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Speaker 1: away some quality times with some rumbo. Rumbo is available

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Speaker 1: directly from the Rumanque website Rumanque dot co, dot and z.

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Speaker 1: For those age eighteen or over, please drink responsibly. Now

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Speaker 1: you know what time it is. It is time to

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Speaker 1: drape that little porky sword of goodness on somebody's shoulder

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Speaker 1: and anoint them this week's cook of the week.

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Speaker 3: Well yeah, I mean, look the humble chuck right, it's

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Speaker 3: absolutely amazing if you smoke a chicken and you get

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Speaker 3: it right. And our friend today I'll read the post

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Speaker 3: first chuck on the pit barrel, so he's obviously got

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Speaker 3: a new pit barrel. Find that up, put a chicken

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Speaker 3: in it and smoked with fijo wood for two hours,

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Speaker 3: So much better than anticipated.

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Speaker 2: Now, looking at this chuck.

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Speaker 3: On the board, I did send you a pick, Alex.

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Speaker 3: I saw it the perfect color.

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Speaker 1: You know.

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Speaker 3: You can just see those wings starting to turn, so

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Speaker 3: they're not black, but they're dark, and they'd be super

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Speaker 3: crispy to eat lovely plump breast.

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Speaker 2: We love a plump breast on the show.

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Speaker 3: And yeah, the legs just look super shiny. It's just

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Speaker 3: a beautiful chicken. So Ethan hewitson, mate cracking first cook

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Speaker 3: on the pit barrel, first chuck. Should I say well done?

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Speaker 3: And that rum and cue price peck will be winging

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Speaker 3: its way to you later this week.

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Speaker 1: Certainly, well, those pit barrels are chicken cooking machines, aren't

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Speaker 1: they just fantastic for chicken? Well, don Nathan, And now

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Speaker 1: I think it's about time that we wheel the private

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Speaker 1: virtual jet for barbecue base that we don't yet own

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Speaker 1: of the hangar, fuel it up stock the apple teeny

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Speaker 1: bar for Nole, even though he didn't come on this flight.

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Speaker 1: And Hi Taylor over to Texas to chat with Bell

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Speaker 1: Breeden from LC Barbecue.

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Speaker 5: Rum and Cues, meat rubs and Pitmaster sauces had been

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Speaker 5: making waves in the Australasian Barbecue competition circuit, and now

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Speaker 5: the entire range of award winning flavors is available to you.

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Speaker 5: Cool up your mates, grab your favorite cuts and have

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Speaker 5: the backyard barbecue of legends. Pork ribs, fried chicken, lambrecks.

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Speaker 5: They all taste better with rum and cue. Check out

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Speaker 5: Rum and Cues full range of rubs, sauces and seasonings

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Speaker 5: plus knockout recipes at rumenqueue dot com.

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Speaker 1: All right, everybody, we've landed the virtual barbecue based private

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Speaker 1: jet that we don't yet own in Texas, USA, and

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Speaker 1: we are giving a huge, big texacise. Welcome to one

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Speaker 1: of the most consistent and successful barbecue cooks out there.

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Speaker 1: Here's the Aussie Open champion and owner and pitmaster of

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Speaker 1: LC Barbecue, all the way from Texas, Phil Breeden. Welcome

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Speaker 1: to Barbecue Base.

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Speaker 6: Hey Alex, thanks for having me. Man, it's a pleasure

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Speaker 6: being on the show. I got one question out of

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Speaker 6: the gates. I got one question out of the gates.

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Speaker 6: How many miles does the virtual plane have on it?

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Speaker 6: The virtual jet?

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Speaker 1: It's got quite a few. It's done quite a few

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Speaker 1: trips to the States. It's done some trips to the UK,

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Speaker 1: few trips to Ozzie. It might be getting it. Maybe

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Speaker 1: we need a it might be needing a refresh soon.

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Speaker 1: Maybe we'll get a new interior done.

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Speaker 6: But man, I got to get me one of those

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Speaker 6: I know, you know I've got. We'll work off of

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Speaker 6: barbecue money. So I don't have a jet, but man,

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Speaker 6: I could probably have a virtual jet.

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Speaker 1: The great thing. Everybody can have a virtual jet, you know,

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Speaker 1: and it's eco friendly. We don't mess up the environment

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Speaker 1: at all by doing it. So it's just it's good

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Speaker 1: all around. Now, I've been following you for a little while,

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Speaker 1: and obviously you've got a bit more notoriety in these

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Speaker 1: parts after a trip to Australia, but I've been following

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Speaker 1: you since your IBC eight Days and that kind of thing.

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Speaker 1: But maybe give everybody a little bit of a rundout,

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Speaker 1: like how how do you get into how does LC

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Speaker 1: Barbecue get here? And how do you kind of fall

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Speaker 1: into what has become a full time job for you?

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Speaker 4: Yeah, so's it's been quite the adventure and quite the journey.

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Speaker 5: You know.

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Speaker 6: I started this whole gig back in or at least

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Speaker 6: competition barbecue, back in twenty fifteen. So I'm you know,

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Speaker 6: I'm almost ten years deep into this and it's evolved,

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Speaker 6: it's grown, it's it's done nothing but grow, but it

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Speaker 6: has turned into a full time business. But I got

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Speaker 6: into it, you know, I didn't, you know, I grew

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Speaker 6: up cooking, but it was in the kitchen or you know,

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Speaker 6: just when we were hungry. You know, I just like

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Speaker 6: to cook. So you know, throughout my life, I would

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Speaker 6: just you know, cook for people. And then as I

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Speaker 6: got older and then you know, got into college. Man,

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Speaker 6: I was always found myself, you know, having a party

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Speaker 6: and cooking something, whether it be you know, I mean

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Speaker 6: not necessarily a brisk I never cooked my first brisket

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Speaker 6: till twenty fourteen, the year before I started competing. That's

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Speaker 6: kind of what got me into it. But uh yeah,

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Speaker 6: leading into that, I was just out.

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Speaker 4: Man. So in Texas, we have a lot of what

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Speaker 4: we call a deer lea, so where we go deer hunting.

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Speaker 4: You know.

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Speaker 6: Man, we were at deer camp like a couple times

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Speaker 6: a week, and there's a smoker out there. So we're

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Speaker 6: cooking ribs and you know, chicken whatever. Man, kind of

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Speaker 6: like competition meets a lot of times. But man, these

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Speaker 6: guys are eating up in the buddy I was cooking with.

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Speaker 6: It's like, man, you want to do a competition. And

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Speaker 6: I'm like, they have those. I didn't even know they

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Speaker 6: had those. Oh yeah there's one next month. I'll get

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Speaker 6: the info. So man, he did, and he and I

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Speaker 6: cooked that cookoff together. It was a little nineteen team

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Speaker 6: cookoff and they called the top three. It was just chicken,

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Speaker 6: ribs and brisket, and uh man, we didn't do anything

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Speaker 6: in chicken. We didn't do anything in ribs, and man,

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Speaker 6: I'm already thinking what we're going to do next weekend,

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Speaker 6: but it ain't gonna be cooking a competition. And then man,

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Speaker 6: we ended up hitting first place brisket. So I think

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Speaker 6: that one call kind of changed the course of what

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Speaker 6: could have been. I don't know if I'd have done

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Speaker 6: number two without that, but that definitely set the hook.

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Speaker 6: And yeah, so man, a month later I did another one.

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Speaker 6: It was another first place brisket, and then uh man,

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Speaker 6: I just kind of started eating it up to like, okay, let's.

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Speaker 4: Figure out the other meats.

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Speaker 6: First few and man, I think my third contest was

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Speaker 6: a GC and then, you know, so I had a

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Speaker 6: lot of instant success that first year, doing eight or

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Speaker 6: nine cookoffs and a couple of gcs, a couple of

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Speaker 6: RGCs and doing really well. First few years is you

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Speaker 6: know whatever, eight to ten cookoffs and then man, in

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Speaker 6: twenty eighteen, I started cooking, not on purpose, but man,

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Speaker 6: in January, I did a cookoff, and then then the

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Speaker 6: next weekend I did a cookoff and next thing I

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Speaker 6: looked up and it was thirty seven weeks straight cooking

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Speaker 6: and man, with no.

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Speaker 4: Signs of slowing down. So it got really serious.

431
00:22:48,320 --> 00:22:51,760
Speaker 6: In twenty eighteen, I did fifty cookoffs that year, and

432
00:22:51,760 --> 00:22:56,320
Speaker 6: I've done fifty every year since twenty eighteen, except for

433
00:22:56,560 --> 00:22:57,680
Speaker 6: you know, twenty twenty.

434
00:22:57,920 --> 00:22:59,399
Speaker 4: Man, we had COVID. It shut down a.

435
00:22:59,400 --> 00:23:01,639
Speaker 6: Lot of cookoff So I did thirty five cookoffs in

436
00:23:01,680 --> 00:23:06,359
Speaker 6: twenty twenty. So, Man, I cook a lot. I like

437
00:23:06,480 --> 00:23:08,280
Speaker 6: to compete. Man, I like to be out there. I

438
00:23:08,320 --> 00:23:10,800
Speaker 6: like to meet the people in barbecue. I'm very competitive,

439
00:23:10,880 --> 00:23:12,879
Speaker 6: and Man I like to figure things out. So it

440
00:23:13,000 --> 00:23:15,800
Speaker 6: just kind of evolved into that which a man eventually

441
00:23:15,880 --> 00:23:16,520
Speaker 6: rolled into.

442
00:23:17,760 --> 00:23:19,160
Speaker 4: I was out of the gates.

443
00:23:19,160 --> 00:23:23,040
Speaker 6: Probably chicken was my worst category, and Man I kind

444
00:23:23,040 --> 00:23:25,200
Speaker 6: of went to work. I tried all kinds of things

445
00:23:25,200 --> 00:23:27,560
Speaker 6: and I didn't have success, and Man I kind of

446
00:23:27,600 --> 00:23:29,560
Speaker 6: went mad scientists and kind of did my own thing.

447
00:23:29,640 --> 00:23:33,320
Speaker 6: And Man a couple of years before twenty eighteens when

448
00:23:33,320 --> 00:23:36,200
Speaker 6: I came out with my first product, which was l

449
00:23:36,240 --> 00:23:40,640
Speaker 6: see Barbecue foul Play and that that was my chicken injection.

450
00:23:40,760 --> 00:23:43,800
Speaker 6: I ranted a couple of years before. I didn't really

451
00:23:43,800 --> 00:23:46,280
Speaker 6: have any intent of having a product. I just had one,

452
00:23:46,320 --> 00:23:48,480
Speaker 6: and man, I could do really good in chicken. And

453
00:23:48,800 --> 00:23:51,240
Speaker 6: I enjoyed that for a couple of years, and then, man,

454
00:23:51,280 --> 00:23:52,960
Speaker 6: I don't know, one day, I just thought, you want

455
00:23:52,960 --> 00:23:53,480
Speaker 6: to sell that?

456
00:23:53,600 --> 00:23:55,560
Speaker 4: You know. I don't even know why, because it was

457
00:23:55,600 --> 00:23:57,360
Speaker 4: never in the car, you know, but I did.

458
00:23:57,480 --> 00:23:59,159
Speaker 6: I started asking around, how do you do that, how

459
00:23:59,200 --> 00:24:01,159
Speaker 6: do you get a package, how do you do nutritional

460
00:24:01,200 --> 00:24:03,600
Speaker 6: facts and putting all those pieces together? And I had

461
00:24:03,600 --> 00:24:05,680
Speaker 6: a lot of help point me in the right direction,

462
00:24:05,800 --> 00:24:08,760
Speaker 6: and then I made that happen. I didn't say, but

463
00:24:08,800 --> 00:24:12,679
Speaker 6: the first, you know, three years or so of cooking,

464
00:24:12,720 --> 00:24:16,879
Speaker 6: my competition team name was Lucky Charms, and that's how

465
00:24:16,920 --> 00:24:18,080
Speaker 6: we got the LC Barbecue.

466
00:24:18,080 --> 00:24:19,040
Speaker 4: Once I had products.

467
00:24:20,080 --> 00:24:23,760
Speaker 6: Now there's a big cereal in the United States called

468
00:24:23,880 --> 00:24:26,280
Speaker 6: Lucky Charms, and I kind of figured I would have

469
00:24:26,400 --> 00:24:32,280
Speaker 6: some issues with some copyright stuff. I kind of, you know,

470
00:24:32,960 --> 00:24:34,480
Speaker 6: rolled it around in my head a little bit, and

471
00:24:34,640 --> 00:24:36,439
Speaker 6: LC Barbecue is what I ended up coming up with.

472
00:24:36,480 --> 00:24:38,120
Speaker 4: So that's the story. I get that question a lot,

473
00:24:38,200 --> 00:24:40,040
Speaker 4: and I get it less these days.

474
00:24:40,040 --> 00:24:42,520
Speaker 6: Because as time moves on, you know, they know me

475
00:24:42,520 --> 00:24:44,919
Speaker 6: as LC Barbecue, and man, it's kind of like the

476
00:24:44,960 --> 00:24:47,120
Speaker 6: guys who've been around a lot longer that will still

477
00:24:47,160 --> 00:24:49,600
Speaker 6: call me Lucky or you know, Lucky Charms or whatever.

478
00:24:49,680 --> 00:24:53,120
Speaker 6: So it's kind of I guess neat to look back

479
00:24:53,160 --> 00:24:56,200
Speaker 6: and know that. Man, now in almost ten years is

480
00:24:56,240 --> 00:24:58,119
Speaker 6: a long time. You know, you're not one of the

481
00:24:58,200 --> 00:25:01,119
Speaker 6: new kids on the block anymore. But that's the general

482
00:25:01,200 --> 00:25:03,000
Speaker 6: rundown of what we've got going on.

483
00:25:03,600 --> 00:25:07,080
Speaker 1: Yeah, I think when I started following you was probably

484
00:25:07,400 --> 00:25:11,119
Speaker 1: about a year or so before you changed LC. So

485
00:25:11,240 --> 00:25:15,240
Speaker 1: I remember as starting off as Lucky Charms, and it

486
00:25:15,280 --> 00:25:17,000
Speaker 1: may have been that you'd already changed it, and I

487
00:25:17,040 --> 00:25:19,040
Speaker 1: was watching older videos and all that kind of stuff

488
00:25:19,080 --> 00:25:20,359
Speaker 1: that you guys were on, and that.

489
00:25:20,600 --> 00:25:25,119
Speaker 6: You're probably right because for whatever reason, you know, in

490
00:25:25,119 --> 00:25:28,399
Speaker 6: twenty eighteen, I you know, created had products so LC

491
00:25:28,560 --> 00:25:31,679
Speaker 6: Barbecue and then foul Play, But I still competed as

492
00:25:31,760 --> 00:25:35,439
Speaker 6: Lucky Charms up until I think it was early twenty

493
00:25:35,480 --> 00:25:39,400
Speaker 6: twenty one before I changed my competition. Like, I mean,

494
00:25:40,000 --> 00:25:42,240
Speaker 6: it took me three years ago. Man, you probably ought

495
00:25:42,240 --> 00:25:44,199
Speaker 6: to be competing as ELC Barbecue if you want to

496
00:25:44,280 --> 00:25:47,639
Speaker 6: sell a few more products, you know, because not everybody

497
00:25:47,680 --> 00:25:48,439
Speaker 6: put that together.

498
00:25:48,520 --> 00:25:50,440
Speaker 4: That Lucky Charms was Elsie Barbecue.

499
00:25:50,520 --> 00:25:53,399
Speaker 6: So twenty twenty one is when I actually changed my

500
00:25:53,520 --> 00:25:57,480
Speaker 6: name and competed, started competing under Elsie Barbecue.

501
00:25:57,520 --> 00:25:59,840
Speaker 4: So that's only a few years, you know or whatever.

502
00:26:00,760 --> 00:26:02,919
Speaker 1: And it's blown up. I mean, it's really blown up

503
00:26:02,960 --> 00:26:05,359
Speaker 1: from there, right because now you've got a whole range

504
00:26:05,400 --> 00:26:09,560
Speaker 1: of products, and you know, I've noted the Golden microphone there,

505
00:26:09,960 --> 00:26:15,399
Speaker 1: and I've just I've been listening to the Schigan Fry

506
00:26:16,080 --> 00:26:21,440
Speaker 1: podcast of late Yeah and Yeah. We had Bill on recently.

507
00:26:21,480 --> 00:26:23,199
Speaker 1: We chat to him a little bit about that. But

508
00:26:23,240 --> 00:26:25,600
Speaker 1: that shows a whole heap of fun. And I did

509
00:26:25,600 --> 00:26:28,639
Speaker 1: say I believe Phil brings the chaos to that show.

510
00:26:30,359 --> 00:26:32,760
Speaker 6: I do, man, and I've got to have a little

511
00:26:32,840 --> 00:26:34,919
Speaker 6: chaos or I'd be bored. I probably wouldn't want to

512
00:26:34,920 --> 00:26:38,000
Speaker 6: do it. But we do like to cut up on

513
00:26:38,040 --> 00:26:42,240
Speaker 6: that show, and I find that highly entertaining. Sometimes I

514
00:26:42,320 --> 00:26:44,720
Speaker 6: might take it too far, but that's just me. But man,

515
00:26:44,760 --> 00:26:46,280
Speaker 6: it's a whole lot of fun. I think you know

516
00:26:46,280 --> 00:26:48,400
Speaker 6: a lot of folks like it. I just I don't know.

517
00:26:48,640 --> 00:26:51,000
Speaker 6: We're having a good time, We're cutting up some barbecue

518
00:26:51,040 --> 00:26:54,120
Speaker 6: and just you know, man talking like we're driving home

519
00:26:54,119 --> 00:26:55,600
Speaker 6: from our contest, and.

520
00:26:55,359 --> 00:26:57,719
Speaker 4: I think people like that. Whatever, we're having fun with it.

521
00:26:58,640 --> 00:27:03,280
Speaker 1: So that's an interesting thing, right, because, yeah, you travel

522
00:27:03,400 --> 00:27:07,720
Speaker 1: an insane amount. Like I've heard shows where you've talked

523
00:27:07,720 --> 00:27:11,720
Speaker 1: about how many miles you do a year, and you talk,

524
00:27:11,800 --> 00:27:14,000
Speaker 1: you know, you said, they're like fifty contests a year,

525
00:27:14,040 --> 00:27:16,440
Speaker 1: which to us, you know, we're lucky if we can

526
00:27:16,520 --> 00:27:18,960
Speaker 1: do one contest a month. But just because there aren't

527
00:27:19,000 --> 00:27:22,920
Speaker 1: that many here, right, we're a small country, very small country.

528
00:27:23,760 --> 00:27:27,080
Speaker 1: So yeah, the idea of us cooking every weekend in

529
00:27:27,080 --> 00:27:30,840
Speaker 1: a competition, and then the amount of miles, like what's

530
00:27:30,960 --> 00:27:34,280
Speaker 1: what's your average mileage in a year? It's insane.

531
00:27:35,560 --> 00:27:39,880
Speaker 4: It kind of depends. So just for rough numbers, you know.

532
00:27:39,840 --> 00:27:44,280
Speaker 6: Texas sanctions probably man it close, and I've done the

533
00:27:44,280 --> 00:27:47,359
Speaker 6: Amount've added up a lot of these. So Texas sanctions

534
00:27:47,560 --> 00:27:51,760
Speaker 6: about roughly half of the barbecue competitions in the world,

535
00:27:52,000 --> 00:27:55,080
Speaker 6: just Texas, you know, obviously the rest of you you know,

536
00:27:55,119 --> 00:27:58,720
Speaker 6: and it's almost man, Texas does more than the rest

537
00:27:58,720 --> 00:28:01,200
Speaker 6: of the nation combined. So I don't have to leave

538
00:28:01,320 --> 00:28:05,480
Speaker 6: Texas to cook every single weekend pretty much. But Texas

539
00:28:05,520 --> 00:28:09,159
Speaker 6: is a big state, you know, just about any direction

540
00:28:09,200 --> 00:28:11,119
Speaker 6: I go, it takes me seven or eight hours to

541
00:28:11,240 --> 00:28:14,640
Speaker 6: get outside of Texas before I hit either Oklahoma or

542
00:28:15,520 --> 00:28:17,520
Speaker 6: you know, Arkansas or Louisiana.

543
00:28:18,040 --> 00:28:20,000
Speaker 4: I can get to. I can get to Mexico way quicker.

544
00:28:20,000 --> 00:28:21,040
Speaker 4: That's only two hours.

545
00:28:20,800 --> 00:28:23,400
Speaker 1: From the house. Not as many, not as many barbecue

546
00:28:23,400 --> 00:28:25,920
Speaker 1: contests in Mexico though, man.

547
00:28:25,720 --> 00:28:28,520
Speaker 6: They have them, but not as many. There's only there's

548
00:28:28,520 --> 00:28:31,080
Speaker 6: only a few year that I know of, so and

549
00:28:31,119 --> 00:28:33,040
Speaker 6: I haven't cooked in Mexico yet. Maybe I should put

550
00:28:33,040 --> 00:28:35,920
Speaker 6: that on the list. It's not that far away, but yeah,

551
00:28:36,000 --> 00:28:38,800
Speaker 6: kind of just depending on where I can normally, normally

552
00:28:38,840 --> 00:28:42,320
Speaker 6: almost every weekend find a contest within three or four

553
00:28:42,320 --> 00:28:44,760
Speaker 6: hours of the house, you know, if it's if it's

554
00:28:44,840 --> 00:28:47,560
Speaker 6: for it might be six. But that's probably rare, you know,

555
00:28:48,080 --> 00:28:51,080
Speaker 6: so I can cook two, three, four. You know, in

556
00:28:51,120 --> 00:28:54,240
Speaker 6: Texas we have several sanctioned bodies. We have I B

557
00:28:54,360 --> 00:28:57,280
Speaker 6: C A, which I cooked for years and years, and

558
00:28:57,360 --> 00:29:00,560
Speaker 6: for years it was you know, probably just IB and

559
00:29:00,680 --> 00:29:05,520
Speaker 6: Long Star Barbecue Society or the main two. In twenty

560
00:29:05,760 --> 00:29:11,440
Speaker 6: twenty one, I think CBA was founded, so Champions Barbecue Alliance,

561
00:29:12,200 --> 00:29:15,760
Speaker 6: and man, they grew rather quickly. They sanction about one

562
00:29:15,840 --> 00:29:18,880
Speaker 6: hundred and forty cookoffs a year now here in Texas

563
00:29:18,880 --> 00:29:21,600
Speaker 6: and a couple out of state. They've this year going

564
00:29:21,640 --> 00:29:23,920
Speaker 6: out of state with a couple contests. They did one

565
00:29:23,960 --> 00:29:25,920
Speaker 6: in Rhode Island. They did one in South Carolina, so

566
00:29:25,920 --> 00:29:28,400
Speaker 6: they're starting to expand more outside of Texas.

567
00:29:28,400 --> 00:29:29,720
Speaker 4: And then you've got IBCA.

568
00:29:30,160 --> 00:29:31,959
Speaker 6: They do about one hundred and thirty, So there's two

569
00:29:32,080 --> 00:29:36,320
Speaker 6: hundred and seventy contests just between those. Long Star does

570
00:29:36,360 --> 00:29:41,520
Speaker 6: about sixty, and then Outlaw does about forty. So what

571
00:29:41,600 --> 00:29:43,440
Speaker 6: was that three hundred and seventy contests that we can

572
00:29:43,520 --> 00:29:47,960
Speaker 6: cook roughly in Texas per year now, Man, I also

573
00:29:48,080 --> 00:29:50,800
Speaker 6: don't really like one hundred and six degree temperatures or

574
00:29:50,840 --> 00:29:53,800
Speaker 6: the forty one degree celsius temperatures that we have here today.

575
00:29:55,120 --> 00:29:57,680
Speaker 6: Is why I like to You know, summer for us

576
00:29:57,680 --> 00:30:01,120
Speaker 6: in Texas is extremely hot, and as I get I've

577
00:30:01,400 --> 00:30:03,280
Speaker 6: I've never really liked it, but as I get older,

578
00:30:03,520 --> 00:30:06,000
Speaker 6: I like it much much less. So to go north

579
00:30:06,040 --> 00:30:08,480
Speaker 6: in the United States, non Tana is my jam. I

580
00:30:08,520 --> 00:30:12,479
Speaker 6: love Montana. Awesome temps, beautiful country. You know, a lot

581
00:30:12,520 --> 00:30:14,400
Speaker 6: of hunting and a lot of a lot of fishing

582
00:30:14,440 --> 00:30:17,960
Speaker 6: opportunities which I'm into. And the weather's just amazing in

583
00:30:18,000 --> 00:30:19,800
Speaker 6: the summer. When you can go in there in August

584
00:30:19,880 --> 00:30:22,920
Speaker 6: and it's you know, fifty eight degrees in the morning

585
00:30:23,000 --> 00:30:25,440
Speaker 6: and man seventy five for the high of that day,

586
00:30:25,480 --> 00:30:28,240
Speaker 6: it's just you know, so I'll travel and I'm going

587
00:30:28,320 --> 00:30:30,800
Speaker 6: to cook. You know, they have cookoffs up there, so boom,

588
00:30:30,800 --> 00:30:32,720
Speaker 6: I'm going to go up the country and do k CBS.

589
00:30:33,120 --> 00:30:34,360
Speaker 6: And I did a lot of that this summer.

590
00:30:34,400 --> 00:30:41,840
Speaker 4: I cooked in Minnesota, Wisconsin, Utah, Idaho, Oregon, Montana.

591
00:30:41,320 --> 00:30:43,760
Speaker 6: And Wyoming. And that's just in the last couple of

592
00:30:43,760 --> 00:30:46,440
Speaker 6: months or whatever. And then obviously went over to Australia,

593
00:30:46,520 --> 00:30:48,880
Speaker 6: and you know, I didn't know how much I was going.

594
00:30:48,880 --> 00:30:51,440
Speaker 4: To like the weather over there, but I didn't want

595
00:30:51,480 --> 00:30:54,120
Speaker 4: to leave it just it seemed like it kind of

596
00:30:54,160 --> 00:30:56,320
Speaker 4: averaged in the fifties or the sixties and it was

597
00:30:56,400 --> 00:30:57,960
Speaker 4: just so so awesome.

598
00:30:58,120 --> 00:31:00,240
Speaker 1: So well you were there and if you go other

599
00:31:00,280 --> 00:31:04,800
Speaker 1: in summer, it's real hot, like, and so just kind

600
00:31:04,800 --> 00:31:05,200
Speaker 1: of went.

601
00:31:05,080 --> 00:31:07,960
Speaker 6: On conversations, you know, of me enjoying that weather and

602
00:31:07,960 --> 00:31:10,239
Speaker 6: they said, yeah, well, you know, December it's like kind

603
00:31:10,240 --> 00:31:12,040
Speaker 6: of like Texas and I'm like, I am not coming

604
00:31:12,160 --> 00:31:15,280
Speaker 6: if it's not Australion winter. So man, I don't look

605
00:31:15,320 --> 00:31:17,480
Speaker 6: for me to be around in December. Over that way,

606
00:31:17,520 --> 00:31:20,640
Speaker 6: I'll just I'll be enjoying the sixty to sixty or

607
00:31:20,640 --> 00:31:23,040
Speaker 6: seven or maybe eighty degree tempts here in Texas.

608
00:31:22,800 --> 00:31:26,880
Speaker 1: At well, I think you we talked about it before

609
00:31:26,880 --> 00:31:29,520
Speaker 1: we came on, but I think I think New Zealand

610
00:31:29,600 --> 00:31:33,120
Speaker 1: is going to be your jam. We're a perfect weather

611
00:31:33,160 --> 00:31:33,480
Speaker 1: for you.

612
00:31:34,120 --> 00:31:36,720
Speaker 6: Man, the cards are lining up for sure. But to

613
00:31:36,760 --> 00:31:39,400
Speaker 6: answer your question, kind of depends on the year. You know,

614
00:31:39,440 --> 00:31:43,200
Speaker 6: twenty twenty one, I cooked in seventeen different states in

615
00:31:43,520 --> 00:31:46,800
Speaker 6: the US, and man, I think I was somewhere around

616
00:31:46,800 --> 00:31:49,680
Speaker 6: maybe eighty thousand miles that year, you know, something like that.

617
00:31:49,760 --> 00:31:52,200
Speaker 4: It was a it was a really hot number.

618
00:31:53,000 --> 00:31:57,000
Speaker 6: If twenty one or twenty two, twenty three was man,

619
00:31:57,040 --> 00:31:59,240
Speaker 6: I didn't. Man, I cooked out of state maybe five

620
00:31:59,320 --> 00:32:01,360
Speaker 6: or six times. I always do the American role, which

621
00:32:01,360 --> 00:32:04,360
Speaker 6: is in Kansas City. That's a thirteen hour drive one way,

622
00:32:05,280 --> 00:32:07,880
Speaker 6: but normally it's around maybe man thirty.

623
00:32:07,600 --> 00:32:09,280
Speaker 4: To forty just kind of depends or whatever.

624
00:32:09,320 --> 00:32:12,080
Speaker 6: So at thirty thirty five thousands, probably, I guess about

625
00:32:12,120 --> 00:32:15,160
Speaker 6: normal for just if I'm just sticking around Texas and cooking.

626
00:32:15,200 --> 00:32:18,400
Speaker 6: But man, this year it's probably I haven't added that

627
00:32:18,520 --> 00:32:20,600
Speaker 6: up yet. I do keep Man, I've got a spreadsheet

628
00:32:21,040 --> 00:32:24,760
Speaker 6: from that first cookoff that I did. I've got every

629
00:32:24,800 --> 00:32:27,840
Speaker 6: single cookoff that I've cooked so far on an Excel

630
00:32:27,920 --> 00:32:32,640
Speaker 6: spreadsheet with the results and the man the walk, the payout,

631
00:32:32,760 --> 00:32:36,680
Speaker 6: the final results, and the miles. I'll use it to

632
00:32:36,720 --> 00:32:40,080
Speaker 6: do by taxis or whatever. So I haven't added this

633
00:32:40,240 --> 00:32:42,240
Speaker 6: year's up, but it's probably going to be insane. I

634
00:32:42,240 --> 00:32:45,280
Speaker 6: mean it also includes like a lot of airplane welso

635
00:32:46,200 --> 00:32:49,240
Speaker 6: I have no idea what I.

636
00:32:49,200 --> 00:32:51,560
Speaker 1: Was gonna say. You can now stout adding you know,

637
00:32:52,000 --> 00:32:55,920
Speaker 1: trans Trans Pacific AM miles as well into that. So

638
00:32:56,000 --> 00:32:56,760
Speaker 1: it's gonna get good.

639
00:32:57,480 --> 00:32:57,720
Speaker 4: Yeah.

640
00:32:57,880 --> 00:33:03,959
Speaker 1: Yeah, So like when you do travel, like you've got

641
00:33:03,960 --> 00:33:06,440
Speaker 1: a pretty impressive rig as well, like what's the what's

642
00:33:06,440 --> 00:33:09,360
Speaker 1: your because you know our our scene and you'd have

643
00:33:09,440 --> 00:33:12,560
Speaker 1: seen it in Australia, there's a few porch trailers starting

644
00:33:12,560 --> 00:33:14,920
Speaker 1: to happen. Yeah, but they're kind of like big rigs

645
00:33:15,000 --> 00:33:16,720
Speaker 1: to us. A lot of us are in smaller stuff.

646
00:33:16,720 --> 00:33:18,520
Speaker 1: Were still cooking out of ten. There's a lot of

647
00:33:18,560 --> 00:33:20,320
Speaker 1: like guys who are just like, no, it's turn up,

648
00:33:20,640 --> 00:33:23,200
Speaker 1: throw up a six by three or you know, a

649
00:33:24,040 --> 00:33:26,320
Speaker 1: couple of ten by tens and off they go, right.

650
00:33:27,160 --> 00:33:30,440
Speaker 4: Yeah, for sure. So you know, but you guys are

651
00:33:30,440 --> 00:33:32,440
Speaker 4: fighting a little bit different battles, you know.

652
00:33:32,560 --> 00:33:35,160
Speaker 6: So, and I didn't realize this. Things opened my eyes

653
00:33:35,200 --> 00:33:36,680
Speaker 6: up a little bit, you know. I just think what

654
00:33:36,760 --> 00:33:38,320
Speaker 6: I think before I go. And that was my first

655
00:33:38,320 --> 00:33:40,800
Speaker 6: trip to Australian. As I see this, I'm like, man,

656
00:33:40,880 --> 00:33:43,440
Speaker 6: I didn't realize how big Australia was.

657
00:33:43,680 --> 00:33:43,880
Speaker 5: You know.

658
00:33:43,960 --> 00:33:46,560
Speaker 6: It's it's bigger than I thought it was. Once you

659
00:33:46,600 --> 00:33:49,560
Speaker 6: actually start bouncing around there, it's like, man, I guess

660
00:33:49,560 --> 00:33:51,320
Speaker 6: I kind of thought it was like the size of Texas,

661
00:33:51,320 --> 00:33:52,520
Speaker 6: but no, it's kind of like the size of the

662
00:33:52,640 --> 00:33:53,360
Speaker 6: United States.

663
00:33:53,520 --> 00:33:53,720
Speaker 4: You know.

664
00:33:53,840 --> 00:33:57,400
Speaker 6: So, man, if you're gonna you know, for me, if

665
00:33:57,400 --> 00:33:59,000
Speaker 6: I'm going to drive to Montana, it's going to be

666
00:33:59,040 --> 00:34:01,000
Speaker 6: twenty eight hour drive. If you're going to go from

667
00:34:01,040 --> 00:34:05,120
Speaker 6: Sydney to up to Canns, man, that's probably twenty eight

668
00:34:05,120 --> 00:34:06,280
Speaker 6: hour drive, I guess, you know.

669
00:34:06,320 --> 00:34:07,840
Speaker 4: So it's kind of parallels on that.

670
00:34:08,040 --> 00:34:10,919
Speaker 6: And man, you guys don't have a Texas to where

671
00:34:11,080 --> 00:34:14,560
Speaker 6: just say that would be Queensland, and all the cookoffs

672
00:34:14,560 --> 00:34:17,959
Speaker 6: are in Queensland. Man, they're all over Australia. So man,

673
00:34:18,640 --> 00:34:20,879
Speaker 6: how many of y'all have a year? Maybe twenty five,

674
00:34:20,960 --> 00:34:22,239
Speaker 6: I'm just guessing, I don't know.

675
00:34:24,600 --> 00:34:28,600
Speaker 1: So in New Zealand we have about twelve to thirteen

676
00:34:28,880 --> 00:34:31,239
Speaker 1: if you don't count the SCA stuff. You just think

677
00:34:31,280 --> 00:34:33,799
Speaker 1: of n ZPBA, which is the same as ABA. I

678
00:34:33,800 --> 00:34:36,080
Speaker 1: think Australia is about the same. But a lot of

679
00:34:36,200 --> 00:34:40,640
Speaker 1: guys now are going to either to Australia from here,

680
00:34:40,680 --> 00:34:44,000
Speaker 1: you know, your likes of there's four or five teams

681
00:34:44,000 --> 00:34:46,400
Speaker 1: that we'll get over to Australia. I've gone over and

682
00:34:46,440 --> 00:34:49,919
Speaker 1: done one competition there and the Aussies have come over here,

683
00:34:50,200 --> 00:34:52,320
Speaker 1: and we kind of like that because we're a little

684
00:34:52,320 --> 00:34:59,319
Speaker 1: bit like Canada to Australia is we're like the Canadians

685
00:34:59,600 --> 00:35:01,960
Speaker 1: and the like the Americans. So we like to go

686
00:35:02,040 --> 00:35:03,880
Speaker 1: over there and give them a little bit of a

687
00:35:04,000 --> 00:35:05,440
Speaker 1: you know, we like to go over and kick their

688
00:35:05,440 --> 00:35:07,480
Speaker 1: ass a little bit and then come back and feel.

689
00:35:07,200 --> 00:35:10,479
Speaker 4: Good about it, piss them off.

690
00:35:12,080 --> 00:35:16,279
Speaker 1: An we're the annoying younger brother kind of thing.

691
00:35:17,160 --> 00:35:18,960
Speaker 4: You have been doing a good job of that in

692
00:35:19,000 --> 00:35:20,359
Speaker 4: competition barbecue lately.

693
00:35:20,480 --> 00:35:23,719
Speaker 1: So well, yeah, there's there's been some good stuff. There's

694
00:35:23,719 --> 00:35:25,759
Speaker 1: been some good stuff, But I mean the trouble, the

695
00:35:25,840 --> 00:35:28,239
Speaker 1: thing that it's not trouble, the problem that we have.

696
00:35:28,360 --> 00:35:30,360
Speaker 1: We're two islands, right, So there's a North and the

697
00:35:30,400 --> 00:35:32,360
Speaker 1: South Island. There's a body of waters twenty k of

698
00:35:32,400 --> 00:35:34,759
Speaker 1: water to get across if you want to go between them.

699
00:35:35,080 --> 00:35:36,560
Speaker 1: So you've either got to get a boat or you've

700
00:35:36,560 --> 00:35:39,720
Speaker 1: got to fly. And then yeah, if you think Texas

701
00:35:39,800 --> 00:35:42,279
Speaker 1: roads are six lane highways that you can just sit

702
00:35:42,320 --> 00:35:45,839
Speaker 1: at eighty miles an hour for five hours on our

703
00:35:45,960 --> 00:35:49,200
Speaker 1: roads very quickly get to one lane and you're going

704
00:35:49,200 --> 00:35:51,320
Speaker 1: over a mountain pass and all that kind of stuff,

705
00:35:51,320 --> 00:35:53,879
Speaker 1: and it just takes a long time to get anywhere here.

706
00:35:53,920 --> 00:35:58,959
Speaker 6: But yeah, so so that being said, just the logistics

707
00:35:59,080 --> 00:36:02,240
Speaker 6: of any team that wants to cook just say twenty

708
00:36:02,280 --> 00:36:05,960
Speaker 6: cops a year in Australia or New Zealand. Man, you

709
00:36:06,000 --> 00:36:09,360
Speaker 6: probably man might not always have your preferred rig like

710
00:36:09,400 --> 00:36:11,120
Speaker 6: even if you do have a porch trailer and you

711
00:36:11,400 --> 00:36:13,000
Speaker 6: and then all of a sudden, you know you're in

712
00:36:13,080 --> 00:36:16,719
Speaker 6: Sydney and the cookoffs and cans. I mean, you're probably

713
00:36:16,760 --> 00:36:18,640
Speaker 6: gonna have to fly out there and borrow some stuff.

714
00:36:18,680 --> 00:36:20,600
Speaker 6: I'm just guessing. You know, I'm only using a few

715
00:36:20,880 --> 00:36:24,400
Speaker 6: places that I actually know where are, so maybe that

716
00:36:24,520 --> 00:36:26,719
Speaker 6: adjusts the setups a lot. I'm thinking, you know, if

717
00:36:26,719 --> 00:36:28,840
Speaker 6: I was over there, man, I'd probably be looking at

718
00:36:28,920 --> 00:36:31,239
Speaker 6: a you know, a small pickup truck or a van

719
00:36:31,480 --> 00:36:33,600
Speaker 6: and a couple of drums and a canbo and a table,

720
00:36:33,600 --> 00:36:35,880
Speaker 6: and man, throw a pop up up and man, you

721
00:36:35,880 --> 00:36:39,080
Speaker 6: could travel. You know, you could man blow out, you know,

722
00:36:39,280 --> 00:36:41,279
Speaker 6: fourteen hour trip, get on the road and roll it out.

723
00:36:42,680 --> 00:36:44,319
Speaker 6: That's kind of what I have. I don't have that

724
00:36:44,360 --> 00:36:46,759
Speaker 6: set up here. I've gone through several different ones. I've

725
00:36:46,800 --> 00:36:49,080
Speaker 6: had bigger trailers, but the one I got right now

726
00:36:49,160 --> 00:36:51,400
Speaker 6: is a porch trailer. And it's you know, it's like

727
00:36:51,480 --> 00:36:54,279
Speaker 6: eighteen feet. It's like twenty feet with the tongue. So

728
00:36:54,320 --> 00:36:57,279
Speaker 6: it's one of the smaller ones. Like there's I don't

729
00:36:57,320 --> 00:36:59,960
Speaker 6: really know any smaller. It's a it's a small porch trail.

730
00:37:00,160 --> 00:37:02,600
Speaker 6: I bought it back in twenty one, you know, when

731
00:37:02,600 --> 00:37:05,680
Speaker 6: I cooked all over the United States, and man, I

732
00:37:05,719 --> 00:37:07,760
Speaker 6: can latch onto that guy, you know, just the empty

733
00:37:07,800 --> 00:37:10,040
Speaker 6: weights like forty five hundred.

734
00:37:09,800 --> 00:37:10,840
Speaker 4: Pounds or whatever.

735
00:37:10,880 --> 00:37:13,839
Speaker 6: So I guess, you know, what is that twenty two

736
00:37:13,880 --> 00:37:20,439
Speaker 6: hundred kilograms or whatever, and so I'm like maybe six

737
00:37:20,520 --> 00:37:23,200
Speaker 6: thousand pounds loaded down or whatever. So that latched that

738
00:37:23,280 --> 00:37:24,719
Speaker 6: on the back of the truck. And I really don't

739
00:37:24,760 --> 00:37:27,839
Speaker 6: know I'm pulling anything. I can just, man, I can

740
00:37:27,920 --> 00:37:29,400
Speaker 6: chew up a lot of miles and get where I

741
00:37:29,400 --> 00:37:31,799
Speaker 6: want to go without feeling. You know, the bigger you get,

742
00:37:31,800 --> 00:37:34,200
Speaker 6: you're just bigger on the road. Then, man, you got

743
00:37:34,200 --> 00:37:36,480
Speaker 6: the wind blowing you, you got traffic. Then you can

744
00:37:36,520 --> 00:37:39,320
Speaker 6: only go to certain gas stations for fuel, and you

745
00:37:39,400 --> 00:37:41,600
Speaker 6: got to you know, it gets, it gets, it just

746
00:37:41,719 --> 00:37:43,240
Speaker 6: gets harder.

747
00:37:43,719 --> 00:37:45,960
Speaker 4: So I choose a small rig. When the fam goes,

748
00:37:46,040 --> 00:37:48,040
Speaker 4: we just get a and we just get a hotel.

749
00:37:48,280 --> 00:37:49,560
Speaker 4: So I don't know.

750
00:37:49,600 --> 00:37:51,520
Speaker 6: That's where we're at right now, and I haven't dreamed

751
00:37:51,600 --> 00:37:53,520
Speaker 6: up another setup that'll like better, at least where we're

752
00:37:53,520 --> 00:37:56,520
Speaker 6: at in life. But yeah, I'm sure it'll change. I'm

753
00:37:56,920 --> 00:38:00,640
Speaker 6: convinced there's not the perfect setup in barbecue. Man, it's

754
00:38:00,680 --> 00:38:03,239
Speaker 6: great having the big motor home or the caravan that

755
00:38:03,400 --> 00:38:05,919
Speaker 6: has all the slides and this and that, but man,

756
00:38:06,000 --> 00:38:10,960
Speaker 6: they suck to maintain, they break, they're not fun to

757
00:38:10,960 --> 00:38:13,600
Speaker 6: tour around. I don't find them, you know, they're so big.

758
00:38:13,760 --> 00:38:15,880
Speaker 6: But man, when you get there, it's the taj Mahal.

759
00:38:16,120 --> 00:38:19,160
Speaker 6: So man, I'll just pick my poisons. I guess that's me.

760
00:38:20,000 --> 00:38:22,280
Speaker 1: Yeah. We have a lot of guys now who especially

761
00:38:22,320 --> 00:38:24,320
Speaker 1: the ones going over to Aussie. They do it probably

762
00:38:24,400 --> 00:38:26,440
Speaker 1: one of two ways. You either fly in and you

763
00:38:26,560 --> 00:38:28,640
Speaker 1: just borrow loads of stuff, and there's normally a heap

764
00:38:28,640 --> 00:38:31,680
Speaker 1: of people who will lend you picks, your tables and

765
00:38:32,040 --> 00:38:35,919
Speaker 1: gazebos and stuff. The other way, some guys have a

766
00:38:36,320 --> 00:38:39,879
Speaker 1: like a lock up unit that they've rented and either

767
00:38:40,120 --> 00:38:43,560
Speaker 1: in Australia or Troy is a good examples. He has

768
00:38:43,600 --> 00:38:47,440
Speaker 1: a trailer he's got up here and he'll fly in

769
00:38:47,560 --> 00:38:49,680
Speaker 1: and then rent a car and pick up his trailer

770
00:38:49,760 --> 00:38:52,840
Speaker 1: and do that. So they either leave stuff in a

771
00:38:52,880 --> 00:38:54,640
Speaker 1: place and pick it up when they get there, or

772
00:38:54,680 --> 00:38:57,800
Speaker 1: they're just borrowing stuff. Right. And that's how I think

773
00:38:58,160 --> 00:39:00,560
Speaker 1: why barbecue's so great, Because as soon as somebody puts

774
00:39:00,640 --> 00:39:03,160
Speaker 1: up a thing going hey, I'm coming, has anybody got

775
00:39:03,320 --> 00:39:05,400
Speaker 1: x y Z, there's normally five people going, yeah, I

776
00:39:05,440 --> 00:39:05,680
Speaker 1: got you.

777
00:39:06,440 --> 00:39:09,440
Speaker 4: I'll bring it and it works that way. And I

778
00:39:09,440 --> 00:39:11,239
Speaker 4: haven't been all over the world, but I'm sure all

779
00:39:11,280 --> 00:39:12,359
Speaker 4: over the world it works that way.

780
00:39:12,400 --> 00:39:14,480
Speaker 6: But I know for sure, you know, if we're traveling

781
00:39:14,880 --> 00:39:16,799
Speaker 6: within the States, man, that happens a lot.

782
00:39:16,880 --> 00:39:18,960
Speaker 4: Just pick up the phone and call whoever.

783
00:39:19,120 --> 00:39:20,719
Speaker 6: If they don't have what you need, they're going to

784
00:39:20,760 --> 00:39:22,320
Speaker 6: know some people who do and it's going to happen.

785
00:39:22,440 --> 00:39:27,080
Speaker 4: And man, it worked that way. Grant Coleman and Nate Blackledge.

786
00:39:26,560 --> 00:39:30,640
Speaker 6: Dan Barrington, those guys did a fantastic job of sourcing.

787
00:39:31,120 --> 00:39:33,160
Speaker 6: You know, we had no clue or who had this

788
00:39:33,320 --> 00:39:35,719
Speaker 6: or that, but they did and they made sure, you know,

789
00:39:35,760 --> 00:39:38,840
Speaker 6: we had virtually everything we needed to do these contests,

790
00:39:38,880 --> 00:39:44,440
Speaker 6: and it was super accommodating. We've got you know, Daniel

791
00:39:44,440 --> 00:39:49,759
Speaker 6: Barrett's coming over for the Jack and I've talked to

792
00:39:49,800 --> 00:39:51,720
Speaker 6: him a few times, so we've got him some stuff

793
00:39:51,760 --> 00:39:53,640
Speaker 6: and it's just reciprocated.

794
00:39:53,760 --> 00:39:55,520
Speaker 4: So, man, you guys ever want to come this way,

795
00:39:55,600 --> 00:39:56,279
Speaker 4: just holler.

796
00:39:56,719 --> 00:40:01,000
Speaker 1: Yeah, I'd love to. I'm one of a really good friends.

797
00:40:01,160 --> 00:40:02,960
Speaker 1: Is a team called Rum and Q who have come

798
00:40:03,040 --> 00:40:06,000
Speaker 1: over to Texas and done some stuff over there. And

799
00:40:06,480 --> 00:40:09,480
Speaker 1: then we've got the cook Cartel or our team at

800
00:40:09,520 --> 00:40:12,360
Speaker 1: the Jacks, so we'll be keeping a close eye on

801
00:40:12,400 --> 00:40:15,520
Speaker 1: those guys, but I think that that we've seen that

802
00:40:15,640 --> 00:40:16,680
Speaker 1: in effect already.

803
00:40:16,719 --> 00:40:16,839
Speaker 4: Now.

804
00:40:16,880 --> 00:40:18,600
Speaker 1: I did want to talk about Australia because you know,

805
00:40:18,640 --> 00:40:20,920
Speaker 1: you were here for quite a while or just over

806
00:40:20,960 --> 00:40:23,839
Speaker 1: the ditch, but you're there for quite a while, and

807
00:40:24,400 --> 00:40:26,399
Speaker 1: you know you did pretty well. I know you did

808
00:40:26,480 --> 00:40:29,719
Speaker 1: some warm up camps and you spent some time kind

809
00:40:29,719 --> 00:40:32,879
Speaker 1: of seeing their country. But I wanted to find out

810
00:40:32,920 --> 00:40:35,560
Speaker 1: because I thought it was incredible because I watched both

811
00:40:35,719 --> 00:40:38,880
Speaker 1: days results and obviously we were keeping up with stuff

812
00:40:38,920 --> 00:40:41,839
Speaker 1: because of you know, Kiwi teams over there and we're

813
00:40:41,840 --> 00:40:44,680
Speaker 1: watching the live streams, and I thought it was really

814
00:40:44,719 --> 00:40:48,120
Speaker 1: interesting that on day one, you know, it was the

815
00:40:48,120 --> 00:40:54,560
Speaker 1: big the Open or the Invitational. Sorry. And I always

816
00:40:54,560 --> 00:40:58,120
Speaker 1: think it's hard for traveling teams because you've got to

817
00:40:58,160 --> 00:40:59,600
Speaker 1: come in, You've got to try and work out what

818
00:40:59,760 --> 00:41:04,080
Speaker 1: JO is like. It's completely different profiles to Texas that

819
00:41:04,120 --> 00:41:06,520
Speaker 1: they normally like all this kind of stuff. So I

820
00:41:06,520 --> 00:41:08,880
Speaker 1: think it's really hard for you to have success coming

821
00:41:08,920 --> 00:41:12,120
Speaker 1: this far. And you know, the day one, I was, ah, yeah,

822
00:41:12,160 --> 00:41:13,799
Speaker 1: I saw a couple of names here and there, but

823
00:41:13,880 --> 00:41:17,000
Speaker 1: nothing really crazy and then day two you win it,

824
00:41:17,200 --> 00:41:20,440
Speaker 1: and I was like, wow, what did you do between

825
00:41:20,600 --> 00:41:23,960
Speaker 1: day one and day two or did you do anything

826
00:41:24,000 --> 00:41:26,440
Speaker 1: at all? And it was just a different cook. Well

827
00:41:26,600 --> 00:41:28,799
Speaker 1: I was. I was really stunned by it, and I

828
00:41:28,840 --> 00:41:32,160
Speaker 1: was like, wow, that's impressive to take the open out.

829
00:41:32,840 --> 00:41:36,080
Speaker 4: Yeah, so you know we did.

830
00:41:36,320 --> 00:41:38,680
Speaker 6: We did the contest in Penrith a couple of weeks

831
00:41:38,680 --> 00:41:42,480
Speaker 6: before the opening the Invitational. So that was you know,

832
00:41:43,040 --> 00:41:44,640
Speaker 6: for lack of better words, or warm up or at

833
00:41:44,719 --> 00:41:46,480
Speaker 6: least to get in there and do a contest and

834
00:41:46,520 --> 00:41:47,640
Speaker 6: kind of figure some things out.

835
00:41:47,680 --> 00:41:49,840
Speaker 4: There are differences to what we're used to.

836
00:41:49,880 --> 00:41:53,360
Speaker 6: We're not used to, you know, completely cutting our ribs

837
00:41:53,360 --> 00:41:55,279
Speaker 6: from a side of a pig, you know, with the

838
00:41:55,320 --> 00:41:57,120
Speaker 6: bandsaw and stuff. So some of those things were a

839
00:41:57,160 --> 00:42:00,400
Speaker 6: little different. But other than that, you know, Bill and

840
00:42:00,440 --> 00:42:03,640
Speaker 6: I shipped a ton of products over to uh Nate

841
00:42:03,680 --> 00:42:06,800
Speaker 6: Blackledge carries our line. So I men, we had our products.

842
00:42:06,840 --> 00:42:09,200
Speaker 6: I've got thirteen products and I had my hands on

843
00:42:09,280 --> 00:42:13,279
Speaker 6: all of them, and except in Penrith because uh Nate

844
00:42:13,400 --> 00:42:16,120
Speaker 6: might have forgot raw hot. But you know, it's another conversation.

845
00:42:16,320 --> 00:42:20,719
Speaker 6: So I think he did it on purpose. You know,

846
00:42:20,760 --> 00:42:22,719
Speaker 6: I was third over all that podcast, I felt like

847
00:42:22,719 --> 00:42:24,279
Speaker 6: I could have won it. It was important to me.

848
00:42:24,640 --> 00:42:26,240
Speaker 6: You know, he might have slid in there for reserve

849
00:42:26,320 --> 00:42:28,280
Speaker 6: to beat me, but then that's how he got it done.

850
00:42:28,480 --> 00:42:29,960
Speaker 6: You know, he just handicapped me a little bit.

851
00:42:30,000 --> 00:42:30,600
Speaker 4: I hope he's.

852
00:42:30,440 --> 00:42:32,839
Speaker 1: Watching he listen.

853
00:42:33,280 --> 00:42:37,560
Speaker 4: He does, but no, I felt fairly comfortable.

854
00:42:37,560 --> 00:42:39,359
Speaker 6: I mean I never really kind of felt like, oh,

855
00:42:39,719 --> 00:42:41,600
Speaker 6: you know, it was and I just kind of tried

856
00:42:41,640 --> 00:42:43,960
Speaker 6: to turn everything in my mind to what I normally

857
00:42:44,000 --> 00:42:46,440
Speaker 6: do of you know, what adjustments can I make to

858
00:42:46,680 --> 00:42:50,080
Speaker 6: make similar processes or profiles to man, I have no

859
00:42:50,200 --> 00:42:54,400
Speaker 6: idea what a judge wants in Australia, and you know,

860
00:42:54,640 --> 00:42:57,200
Speaker 6: my mymo is not really to try to find out

861
00:42:57,200 --> 00:42:59,319
Speaker 6: what that is because man, I travel a lot. I mean,

862
00:42:59,320 --> 00:43:01,600
Speaker 6: I'm you know, cooked, and I think twenty six different

863
00:43:01,600 --> 00:43:04,320
Speaker 6: states in the United States, and man, I'm not changing

864
00:43:04,360 --> 00:43:06,680
Speaker 6: a whole lot. You know, just maybe depends if it's

865
00:43:06,680 --> 00:43:09,799
Speaker 6: CBA or k CBS and tenderness more than anything. So,

866
00:43:10,360 --> 00:43:12,319
Speaker 6: you know, any data I was trying to get when

867
00:43:12,320 --> 00:43:13,880
Speaker 6: I was getting over there was trying to get a

868
00:43:13,920 --> 00:43:16,880
Speaker 6: feel for what tenderness typically wins.

869
00:43:16,960 --> 00:43:20,200
Speaker 4: Is it CACBS tenderness or is it Texas tenderness?

870
00:43:20,239 --> 00:43:22,200
Speaker 6: You know, I was trying to just kind of get

871
00:43:22,200 --> 00:43:25,160
Speaker 6: a feel of what tenderness they liked. And man, I

872
00:43:25,280 --> 00:43:27,239
Speaker 6: run a balance game, I don't, you know, I don't

873
00:43:27,360 --> 00:43:29,240
Speaker 6: get very far out of balance on stuff.

874
00:43:29,280 --> 00:43:32,680
Speaker 4: So I'm trying not to offend judges. I think that's

875
00:43:32,920 --> 00:43:34,400
Speaker 4: the quickest way to get in trouble. I mean, you

876
00:43:34,480 --> 00:43:37,200
Speaker 4: might hit your fair share of first place, but man,

877
00:43:37,239 --> 00:43:40,320
Speaker 4: you also might be dancing around dead ass last sometimes.

878
00:43:40,360 --> 00:43:44,040
Speaker 6: So I try not to offend judges. And man, you know,

879
00:43:44,200 --> 00:43:47,439
Speaker 6: they seem to like my profile. Okay, Day one of

880
00:43:47,560 --> 00:43:51,279
Speaker 6: the invitational, man, you know, we felt like we had

881
00:43:51,320 --> 00:43:53,440
Speaker 6: a really good cook. You know, if I'm going to

882
00:43:53,960 --> 00:43:56,399
Speaker 6: just dissect it without results, I felt like Day one

883
00:43:56,480 --> 00:43:58,120
Speaker 6: was probably better than Day two, you know. And I

884
00:43:58,120 --> 00:44:00,440
Speaker 6: mean we're splitting hairs, but just you know, if I

885
00:44:00,440 --> 00:44:03,120
Speaker 6: would have just had to honestly say that, man, day

886
00:44:03,160 --> 00:44:06,440
Speaker 6: one felt really good. Man, And I can't remember what

887
00:44:06,520 --> 00:44:10,080
Speaker 6: we walked in, you know, nothing high on day one.

888
00:44:10,120 --> 00:44:12,360
Speaker 6: It was kind of consistent, and just you know, we

889
00:44:12,440 --> 00:44:15,560
Speaker 6: ended up eleventh overall, and I think there were you know,

890
00:44:15,560 --> 00:44:17,839
Speaker 6: around forty teams, whether it was thirty eight or forty one,

891
00:44:17,880 --> 00:44:21,080
Speaker 6: I don't know, and which is respectable, right, but man,

892
00:44:21,080 --> 00:44:23,040
Speaker 6: it wasn't what we came there for. And it felt like,

893
00:44:23,600 --> 00:44:27,920
Speaker 6: you know, eleventh felt really far from first, and it

894
00:44:28,040 --> 00:44:31,440
Speaker 6: was you know, I mean, I've cooked enough contest to

895
00:44:31,480 --> 00:44:34,160
Speaker 6: know they just don't always go your way. But it

896
00:44:34,239 --> 00:44:38,480
Speaker 6: was extremely hard to resist the temptation of trying to

897
00:44:38,520 --> 00:44:41,000
Speaker 6: fix everything I did not do right on day one

898
00:44:41,040 --> 00:44:43,839
Speaker 6: to please the judges and run, you know, the same

899
00:44:43,880 --> 00:44:47,879
Speaker 6: cook on day two. Man, very very few minor adjustments.

900
00:44:48,280 --> 00:44:51,560
Speaker 6: The biggest adjustment I made on day two, you know,

901
00:44:52,080 --> 00:44:56,640
Speaker 6: it was day one was really rainy. We were, you know,

902
00:44:56,680 --> 00:44:58,839
Speaker 6: doing turn ins in mud. It was just unfortunate that

903
00:44:59,040 --> 00:45:02,120
Speaker 6: the rain came through and on a rained on our parade,

904
00:45:02,160 --> 00:45:06,200
Speaker 6: if you would say, or mix I guess, but yeah,

905
00:45:06,239 --> 00:45:08,239
Speaker 6: day one was really rainy and it was kind of

906
00:45:08,239 --> 00:45:10,600
Speaker 6: cold or whatever. But day two, man, the rain went

907
00:45:10,640 --> 00:45:13,000
Speaker 6: away and the wind came and there was gusts coming

908
00:45:13,000 --> 00:45:15,279
Speaker 6: through there, I don't know, thirty or forty at times,

909
00:45:15,400 --> 00:45:18,560
Speaker 6: blowing stuff everywhere around, and it seemed much colder just

910
00:45:18,600 --> 00:45:21,719
Speaker 6: because the wind was really blowing. And you know, I

911
00:45:21,760 --> 00:45:24,719
Speaker 6: got my chicken done and I did thighs and wings

912
00:45:24,880 --> 00:45:28,560
Speaker 6: and ended up just turning in the thighs because I

913
00:45:28,600 --> 00:45:30,520
Speaker 6: tasted away, I felt like it was tightened up super

914
00:45:30,600 --> 00:45:33,319
Speaker 6: quick with the cold, and my brain's like, man, we're

915
00:45:33,320 --> 00:45:35,360
Speaker 6: going to really need to work hard to keep.

916
00:45:35,200 --> 00:45:36,160
Speaker 4: Food hot today.

917
00:45:36,840 --> 00:45:39,360
Speaker 6: Just with this wind, it's cooling things off so fast

918
00:45:39,440 --> 00:45:42,319
Speaker 6: and food's going to tighten up. So, you know, that's

919
00:45:42,360 --> 00:45:45,000
Speaker 6: when I had that thought, and I worked really, really

920
00:45:45,040 --> 00:45:47,200
Speaker 6: hard the rest of the day, for the rest of

921
00:45:47,239 --> 00:45:49,120
Speaker 6: the turned in is to keep my food as hot

922
00:45:49,160 --> 00:45:52,080
Speaker 6: as I possibly could. So between day one and day two,

923
00:45:52,280 --> 00:45:55,320
Speaker 6: that was my biggest adjustment is knowing, man, if I

924
00:45:55,360 --> 00:45:58,120
Speaker 6: can keep my food hotter than everybody else's, man, I

925
00:45:58,160 --> 00:46:00,399
Speaker 6: think that could probably give me a little edge here.

926
00:46:01,000 --> 00:46:02,360
Speaker 4: I don't know if that's what did it or not,

927
00:46:02,560 --> 00:46:08,000
Speaker 4: but obviously the day two results for the Open, you know,

928
00:46:08,800 --> 00:46:13,080
Speaker 4: awesome for me, so it worked out.

929
00:46:13,080 --> 00:46:16,000
Speaker 1: I guess yeah. We were, I mean we were. You

930
00:46:16,080 --> 00:46:18,840
Speaker 1: probably had two countries watching because there was plenty of

931
00:46:18,920 --> 00:46:21,360
Speaker 1: Kiwi's watching as well, and I think we were all

932
00:46:22,600 --> 00:46:25,680
Speaker 1: we're all fingers crossed that Troy was gonna, you know,

933
00:46:25,840 --> 00:46:28,920
Speaker 1: take out that GC because he'd a GC the day

934
00:46:28,960 --> 00:46:31,239
Speaker 1: before and he was having good results, and we were like, oh,

935
00:46:31,280 --> 00:46:32,640
Speaker 1: he's on he's on.

936
00:46:34,560 --> 00:46:37,640
Speaker 4: General, So yeah he was. He was.

937
00:46:38,320 --> 00:46:40,120
Speaker 6: You know, he was right in our face the whole time.

938
00:46:40,160 --> 00:46:42,480
Speaker 6: And I'll be honest with you. You know, we got

939
00:46:42,480 --> 00:46:45,120
Speaker 6: done with day two. We started kind of making sense

940
00:46:45,120 --> 00:46:47,040
Speaker 6: of our chaos. We're flying out in a couple of days,

941
00:46:47,040 --> 00:46:50,640
Speaker 6: so we're just trying to get this piles of stuff

942
00:46:50,680 --> 00:46:53,279
Speaker 6: we have everywhere sorted to where how we're going to

943
00:46:53,320 --> 00:46:53,680
Speaker 6: get all.

944
00:46:53,560 --> 00:46:55,560
Speaker 4: This own in this And you know, we go to

945
00:46:55,600 --> 00:46:58,040
Speaker 4: awards and you know, I really wasn't thinking he had

946
00:46:58,080 --> 00:47:00,080
Speaker 4: just win this thing, you know, I mean, it just

947
00:47:00,080 --> 00:47:01,719
Speaker 4: didn't have those thoughts or what We're gonna go see

948
00:47:01,760 --> 00:47:04,720
Speaker 4: what happens. But you know, I've been grinding really hard

949
00:47:04,840 --> 00:47:07,560
Speaker 4: for like all year, but especially the last two or

950
00:47:07,560 --> 00:47:09,799
Speaker 4: three months to try to get to the jack. You know,

951
00:47:10,080 --> 00:47:13,080
Speaker 4: starting in early June or whatever, I had five, so

952
00:47:13,120 --> 00:47:14,000
Speaker 4: I needed two more.

953
00:47:14,080 --> 00:47:16,719
Speaker 6: I needed to get seven, and you know I picked

954
00:47:16,800 --> 00:47:22,480
Speaker 6: up one in late June in Utah. I had only

955
00:47:22,480 --> 00:47:24,799
Speaker 6: had one other contests before I went to Australia, and

956
00:47:25,719 --> 00:47:28,960
Speaker 6: you know, kind of going through that mindset, it's like, man,

957
00:47:28,960 --> 00:47:31,520
Speaker 6: I'm gonna have three shots at it in Australia, but man,

958
00:47:31,520 --> 00:47:33,120
Speaker 6: I ain't really exactly how I draw it up.

959
00:47:33,160 --> 00:47:34,160
Speaker 4: You know, I've never cooked over that.

960
00:47:34,200 --> 00:47:36,800
Speaker 6: You know, it wouldn't be ideal, but man, we planned

961
00:47:36,800 --> 00:47:38,759
Speaker 6: all this stuff so far in advance, and I think

962
00:47:38,800 --> 00:47:40,680
Speaker 6: it was maybe April. I thought, man, that's gonna be

963
00:47:40,719 --> 00:47:42,480
Speaker 6: something if I'm sitting on six and have to go

964
00:47:42,480 --> 00:47:43,360
Speaker 6: to Australia.

965
00:47:43,440 --> 00:47:47,000
Speaker 4: And that's really how it played out, right, and.

966
00:47:46,600 --> 00:47:48,920
Speaker 6: You know, having a third then an eleventh, which felt

967
00:47:48,960 --> 00:47:52,719
Speaker 6: four this is the last cookoff for the Jack, and man,

968
00:47:52,719 --> 00:47:54,120
Speaker 6: I don't know if the chips are gonna fall how

969
00:47:54,160 --> 00:47:56,120
Speaker 6: they are, but it was it was pretty special that

970
00:47:56,160 --> 00:47:59,160
Speaker 6: it worked out in my favor, you know, on top

971
00:47:59,239 --> 00:48:02,800
Speaker 6: of you know, when in the you know, Australian World

972
00:48:03,040 --> 00:48:05,480
Speaker 6: Barbecue Championship opened, you know, it was my seventh for

973
00:48:05,560 --> 00:48:08,399
Speaker 6: the Jack, had locked that up, and you know, going

974
00:48:08,440 --> 00:48:10,520
Speaker 6: through awards, man, I knew I was in. I felt

975
00:48:10,520 --> 00:48:12,000
Speaker 6: like I was in the mix. I didn't have a

976
00:48:12,000 --> 00:48:14,759
Speaker 6: brisket call. Man, I'm strong in brisket, so I wasn't

977
00:48:14,800 --> 00:48:17,399
Speaker 6: worried about brisket, but man, you never know how those

978
00:48:17,400 --> 00:48:20,440
Speaker 6: things go. And Troy had, Man, he had a couple

979
00:48:20,880 --> 00:48:24,080
Speaker 6: high walks. I don't remember what they were, and man,

980
00:48:24,080 --> 00:48:26,000
Speaker 6: he might have walked four times. I don't know, but

981
00:48:26,320 --> 00:48:28,600
Speaker 6: I felt like Troy was ahead of me, you know,

982
00:48:28,800 --> 00:48:32,560
Speaker 6: and I was just trying to dodge that third place finish,

983
00:48:32,760 --> 00:48:36,120
Speaker 6: you know, I mean probably yeah, I shouldn't say it,

984
00:48:36,120 --> 00:48:40,080
Speaker 6: but it's almost my my my most unfavorite place to finish,

985
00:48:40,120 --> 00:48:41,920
Speaker 6: because I mean, they just don't give out a whole

986
00:48:41,960 --> 00:48:45,960
Speaker 6: lot of trophies for third, so, you know, thinking he

987
00:48:46,080 --> 00:48:48,360
Speaker 6: probably had it wrapped up. I felt like he did,

988
00:48:48,560 --> 00:48:50,279
Speaker 6: you know. I was hoping, man, man, this is at

989
00:48:50,360 --> 00:48:52,879
Speaker 6: least reserve this and the money was better. So man,

990
00:48:52,920 --> 00:48:53,719
Speaker 6: when they called.

991
00:48:53,560 --> 00:48:55,919
Speaker 4: Rendered for reserve, I was just kind of like, man,

992
00:48:55,920 --> 00:48:59,000
Speaker 4: I had a lot of stuff cup over me. I'm like, wow, man,

993
00:48:59,080 --> 00:49:00,919
Speaker 4: this is either gonna be really good and really bad.

994
00:49:04,360 --> 00:49:06,720
Speaker 1: Yeah, I think. I mean that explains a lot because

995
00:49:06,719 --> 00:49:09,120
Speaker 1: what I what I also thought just watching it, because

996
00:49:09,120 --> 00:49:11,560
Speaker 1: I didn't realize that that was your seventh and that's

997
00:49:11,600 --> 00:49:14,880
Speaker 1: what you needed for the jack and and I was

998
00:49:14,960 --> 00:49:17,920
Speaker 1: actually quite surprised because when you went up to get

999
00:49:18,000 --> 00:49:20,640
Speaker 1: the thing, I was kind of expecting you to be

1000
00:49:21,360 --> 00:49:24,800
Speaker 1: fairly casual, like a little bit relaxed about it, like,

1001
00:49:24,840 --> 00:49:27,120
Speaker 1: oh yeah, great, I've won. But you know, it's just

1002
00:49:27,160 --> 00:49:29,840
Speaker 1: another thing. Another victory for me because I'm feel breaten.

1003
00:49:30,440 --> 00:49:34,800
Speaker 1: But the emotion, there was a huge emotion from you,

1004
00:49:34,880 --> 00:49:37,160
Speaker 1: Like there was a real celebration to the point where

1005
00:49:37,200 --> 00:49:40,239
Speaker 1: I was like, hey, this actually means quite a lot.

1006
00:49:40,440 --> 00:49:43,120
Speaker 1: Like this wasn't just you know, you coming down and

1007
00:49:43,120 --> 00:49:46,200
Speaker 1: going I'll come in your contest and cook it. I

1008
00:49:46,239 --> 00:49:48,040
Speaker 1: was like, hey, there's a real thing here, and I

1009
00:49:48,080 --> 00:49:50,520
Speaker 1: thought that was really really interesting, very cool as well.

1010
00:49:50,760 --> 00:49:51,680
Speaker 4: Yeah, man, it was.

1011
00:49:51,760 --> 00:49:53,880
Speaker 6: It was you know, I can't fight all that, so

1012
00:49:54,040 --> 00:49:55,359
Speaker 6: just the way it worked out, you know, I had

1013
00:49:55,400 --> 00:49:59,319
Speaker 6: Carmen there, my boy reads with me, you know, and

1014
00:50:00,080 --> 00:50:02,879
Speaker 6: get Polk and Bill and Vanessa. So man, we've had

1015
00:50:02,880 --> 00:50:09,439
Speaker 6: this tremendously awesome working vacation, if you will. And then man,

1016
00:50:09,480 --> 00:50:11,640
Speaker 6: I did work my ass off trying to get seven

1017
00:50:11,680 --> 00:50:13,840
Speaker 6: and it worked out. I mean, it's a you know,

1018
00:50:13,920 --> 00:50:16,640
Speaker 6: World Championship cookoff in another country and then it has

1019
00:50:16,719 --> 00:50:18,799
Speaker 6: number seven, So I mean, you just pile all that

1020
00:50:18,880 --> 00:50:20,560
Speaker 6: on top of each other, and man, if that don't

1021
00:50:20,600 --> 00:50:23,040
Speaker 6: get to you probably need to be doing something else,

1022
00:50:23,080 --> 00:50:25,000
Speaker 6: I guess, you know, I mean, I have one a lot,

1023
00:50:25,000 --> 00:50:27,960
Speaker 6: and it don't you know, it don't always I would say,

1024
00:50:28,840 --> 00:50:30,880
Speaker 6: you know, it's it's it's not often it hits me

1025
00:50:30,920 --> 00:50:33,480
Speaker 6: that way. But man, there's a few you know that. Man,

1026
00:50:33,480 --> 00:50:35,359
Speaker 6: it's nice to pluck those off. Feels really good.

1027
00:50:35,560 --> 00:50:39,279
Speaker 1: So yeah, it's crazy. Now there's a there's a there's

1028
00:50:39,320 --> 00:50:41,960
Speaker 1: a few things. We're going to do some quick fires

1029
00:50:41,960 --> 00:50:44,160
Speaker 1: in a minute and get into scratch the surface of

1030
00:50:44,160 --> 00:50:46,880
Speaker 1: Phil Braden and sort of, you know, get under the

1031
00:50:46,880 --> 00:50:49,160
Speaker 1: skin a little bit. But I think there's a couple

1032
00:50:49,200 --> 00:50:51,000
Speaker 1: of a couple of things because of your because you

1033
00:50:51,040 --> 00:50:55,160
Speaker 1: are so consistent and so successful on the competition scene.

1034
00:50:55,160 --> 00:50:57,719
Speaker 1: There's a couple of things from a slightly different show

1035
00:50:57,760 --> 00:50:59,280
Speaker 1: that we do that I want to bring in and

1036
00:50:59,320 --> 00:51:03,279
Speaker 1: I wanted to one in particular is if you could

1037
00:51:03,320 --> 00:51:06,680
Speaker 1: go back if you found the old Dolorean time machine

1038
00:51:06,760 --> 00:51:12,560
Speaker 1: outside your house and it was set to twenty fifteen

1039
00:51:12,719 --> 00:51:16,200
Speaker 1: the first competition that you ever did on the Friday night,

1040
00:51:16,239 --> 00:51:19,320
Speaker 1: and you could go back and meet your competition number

1041
00:51:19,320 --> 00:51:25,000
Speaker 1: one self, what would twenty twenty four seven times GC

1042
00:51:25,920 --> 00:51:30,200
Speaker 1: the jack qualifying Phil Breden tell competition one Phil Breden

1043
00:51:30,280 --> 00:51:31,040
Speaker 1: to do differently?

1044
00:51:33,080 --> 00:51:34,680
Speaker 4: Man, that's a great question.

1045
00:51:34,800 --> 00:51:38,080
Speaker 6: Man's that could be a long one too, you know, Man,

1046
00:51:38,120 --> 00:51:41,239
Speaker 6: I don't know if I'd have a long conversation, but man,

1047
00:51:41,280 --> 00:51:43,440
Speaker 6: I'd probably say, buckle up, boy, it's about to be

1048
00:51:43,480 --> 00:51:43,880
Speaker 6: a ride.

1049
00:51:43,880 --> 00:51:47,680
Speaker 4: You don't know what's coming. I don't know. You've got

1050
00:51:47,800 --> 00:51:51,360
Speaker 4: so far to go. I wouldn't change the journey. I

1051
00:51:51,360 --> 00:51:53,239
Speaker 4: wouldn't want to. I wouldn't want to do the time

1052
00:51:53,280 --> 00:51:54,600
Speaker 4: machine and do it any different.

1053
00:51:54,640 --> 00:51:58,239
Speaker 6: But gosh, from where I started to where I've come, man,

1054
00:51:58,239 --> 00:51:59,200
Speaker 6: it's quite the ride.

1055
00:51:59,239 --> 00:52:02,080
Speaker 4: So may buckle up, get ready. It's about all I

1056
00:52:02,080 --> 00:52:05,040
Speaker 4: can say. We ain't got enough time in the day

1057
00:52:05,080 --> 00:52:06,600
Speaker 4: to tell you what you're gonna need to learn.

1058
00:52:07,400 --> 00:52:12,160
Speaker 1: What a great question, right, Well, I think with that,

1059
00:52:12,239 --> 00:52:14,520
Speaker 1: I think it's time that we're gonna we're gonna pepy

1060
00:52:14,520 --> 00:52:16,320
Speaker 1: you with a few quick fires. But before we pepy

1061
00:52:16,320 --> 00:52:18,680
Speaker 1: you a quick fires, we're just gonna pepper some ads

1062
00:52:18,680 --> 00:52:25,360
Speaker 1: and some listeners ears here, all right, So, as I said,

1063
00:52:25,360 --> 00:52:28,520
Speaker 1: there's time for quick fires. I want to scratch the surface,

1064
00:52:28,560 --> 00:52:31,480
Speaker 1: get underneath the veneer, the polished veneer of a man

1065
00:52:31,520 --> 00:52:34,960
Speaker 1: that's used to sitting behind a microphone and giving his

1066
00:52:35,040 --> 00:52:37,640
Speaker 1: story and maybe put him off kilter a little bit.

1067
00:52:37,800 --> 00:52:39,640
Speaker 1: Let's see if we can find a little bit of

1068
00:52:39,680 --> 00:52:42,799
Speaker 1: real Phil Breeden under there. And start off. So let's

1069
00:52:42,800 --> 00:52:45,439
Speaker 1: start off with this. What is the strangest thing you've

1070
00:52:45,480 --> 00:52:46,080
Speaker 1: ever eaten?

1071
00:52:47,280 --> 00:52:49,799
Speaker 4: Oh? Geez, I don't know.

1072
00:52:49,840 --> 00:52:54,520
Speaker 6: I'm pretty broad when it comes to culinary or eating experiences.

1073
00:52:54,520 --> 00:52:59,360
Speaker 4: There's there's My no list is super short. I like

1074
00:52:59,440 --> 00:52:59,880
Speaker 4: new food.

1075
00:53:00,000 --> 00:53:02,239
Speaker 6: I loved going to Australia and eating the cuisine over

1076
00:53:02,280 --> 00:53:05,400
Speaker 6: there and just different cultures. So man, I'm really broad.

1077
00:53:05,520 --> 00:53:09,759
Speaker 6: My NO list is super short. No no raw tomatoes

1078
00:53:10,480 --> 00:53:12,920
Speaker 6: and no raw milk. That's like the two things I

1079
00:53:13,400 --> 00:53:14,080
Speaker 6: just don't eat.

1080
00:53:14,360 --> 00:53:16,319
Speaker 4: That's it. Man. It doesn't go any further than that.

1081
00:53:16,560 --> 00:53:19,080
Speaker 4: Things I don't really care for, But those are the

1082
00:53:19,120 --> 00:53:20,680
Speaker 4: two no nos. Like, I just.

1083
00:53:20,680 --> 00:53:24,240
Speaker 6: Can't do it. It's it's I cannot those don't agree.

1084
00:53:24,640 --> 00:53:27,239
Speaker 1: What did they give you in Austrata? What was the

1085
00:53:27,480 --> 00:53:29,840
Speaker 1: What did they get? Did you get kangaroo? Did you

1086
00:53:29,880 --> 00:53:32,879
Speaker 1: get boomin bugs? Did you like? What do they give

1087
00:53:32,880 --> 00:53:33,200
Speaker 1: you that?

1088
00:53:34,040 --> 00:53:34,200
Speaker 4: Man?

1089
00:53:34,239 --> 00:53:37,880
Speaker 6: We had crocodile pizza, you know, which I don't consider strange.

1090
00:53:37,920 --> 00:53:40,400
Speaker 6: It's unique because we don't have crocodiles in the States,

1091
00:53:40,480 --> 00:53:43,080
Speaker 6: right And it's shockingly similar.

1092
00:53:42,719 --> 00:53:45,880
Speaker 4: To alligator, you know, and I've eaten plenty of alligator.

1093
00:53:45,960 --> 00:53:48,879
Speaker 6: That's normal to me. So I guess strange. Man, I've

1094
00:53:48,880 --> 00:53:50,839
Speaker 6: had squirrel brains. I think a lot of people think

1095
00:53:50,880 --> 00:53:54,719
Speaker 6: squirrel brains might be strange. But you know, as a kid,

1096
00:53:54,760 --> 00:53:57,680
Speaker 6: we squirrel hunted and man, my brother and he really

1097
00:53:57,760 --> 00:53:58,080
Speaker 6: liked him.

1098
00:53:58,120 --> 00:53:59,960
Speaker 4: And he's like, man, oh yeah, Man, it's like scramble

1099
00:54:00,080 --> 00:54:01,160
Speaker 4: eggs and I ate them.

1100
00:54:01,160 --> 00:54:02,839
Speaker 6: And man, I don't know if it was my cup

1101
00:54:02,840 --> 00:54:05,239
Speaker 6: of tea. I mean like crave squirrel brains forever, but man,

1102
00:54:05,280 --> 00:54:08,160
Speaker 6: I ate them. You know, mountain oysters, Man, I've had

1103
00:54:08,160 --> 00:54:11,640
Speaker 6: mountain oysters. Probably don't taste how you think, you know, So,

1104
00:54:11,719 --> 00:54:13,799
Speaker 6: I mean, I don't know. I'm adventurous, So.

1105
00:54:15,400 --> 00:54:18,440
Speaker 4: I think was on the list. We were supposed to.

1106
00:54:19,560 --> 00:54:23,480
Speaker 6: We were supposed to do some kangaroo population control while

1107
00:54:23,520 --> 00:54:26,040
Speaker 6: we were over there, and man, weather got the best

1108
00:54:26,040 --> 00:54:30,799
Speaker 6: of that adventure. So and a front came in, had

1109
00:54:30,800 --> 00:54:32,960
Speaker 6: some snow and sleet up in the mountains and it

1110
00:54:33,040 --> 00:54:35,080
Speaker 6: just didn't work out. But man, maybe next year or

1111
00:54:35,120 --> 00:54:37,160
Speaker 6: maybe New Zealand, you know, so we'll see.

1112
00:54:37,520 --> 00:54:40,600
Speaker 1: Yeah, Well, we don't have any kangaroos, but we we

1113
00:54:40,640 --> 00:54:42,800
Speaker 1: do have plenty of other stuff you can hunt. Kangaroo's

1114
00:54:42,800 --> 00:54:45,239
Speaker 1: a beautiful meat, though it's so good. It's very lean,

1115
00:54:45,280 --> 00:54:47,919
Speaker 1: it's very like it's it's I think it's really close

1116
00:54:47,960 --> 00:54:51,920
Speaker 1: to venison like deer. Yeah, it's beautiful meat like, it's

1117
00:54:51,960 --> 00:54:54,800
Speaker 1: so good. I like kangaroo a lot, like definitely worth it.

1118
00:54:54,840 --> 00:54:56,959
Speaker 1: I don't think anybody on the show has yet said

1119
00:54:57,040 --> 00:54:59,800
Speaker 1: squirrel brains as strange.

1120
00:55:04,680 --> 00:55:05,360
Speaker 4: We're going for you.

1121
00:55:06,120 --> 00:55:09,239
Speaker 1: Oh that that is definitely unique. Okay, what was the

1122
00:55:09,280 --> 00:55:15,480
Speaker 1: best birthday on Christmas present you ever got as a kid?

1123
00:55:15,280 --> 00:55:19,080
Speaker 6: And my memories ship but uh, I don't know. I

1124
00:55:19,080 --> 00:55:22,960
Speaker 6: guess I had a great childhood. My parents are great.

1125
00:55:24,080 --> 00:55:24,520
Speaker 4: I know that.

1126
00:55:24,719 --> 00:55:26,799
Speaker 6: When I was a kid in that I don't know,

1127
00:55:26,840 --> 00:55:29,759
Speaker 6: seven eight nine year old range, you know, we we

1128
00:55:29,800 --> 00:55:33,040
Speaker 6: grew up hunting and fishing and outdoors and stuff. And

1129
00:55:33,680 --> 00:55:36,239
Speaker 6: I know I wore my parents out asking for a

1130
00:55:36,239 --> 00:55:38,759
Speaker 6: three wheeler. I'm going to age myself. They don't have

1131
00:55:38,800 --> 00:55:40,560
Speaker 6: three wheelers anymore. But when I was a kid, they

1132
00:55:40,560 --> 00:55:44,040
Speaker 6: had three wheelers, you know, and uh so I know

1133
00:55:44,120 --> 00:55:46,239
Speaker 6: I was asking them every year, care can we get

1134
00:55:46,239 --> 00:55:46,880
Speaker 6: a three wheeler?

1135
00:55:47,080 --> 00:55:47,839
Speaker 4: And man?

1136
00:55:47,880 --> 00:55:50,360
Speaker 6: One Christmas, I might have been nine, I'm just guessing.

1137
00:55:51,640 --> 00:55:53,319
Speaker 6: You know, we did the Christmas thing and then we

1138
00:55:53,320 --> 00:55:55,759
Speaker 6: were done that Dad always you know, He always had

1139
00:55:55,800 --> 00:55:57,799
Speaker 6: something up his sleeve and I need you to go

1140
00:55:57,840 --> 00:55:59,360
Speaker 6: to the shop and do you know. So when we

1141
00:55:59,400 --> 00:56:01,520
Speaker 6: walked around the one of the house there were there

1142
00:56:01,520 --> 00:56:03,760
Speaker 6: were two red four wheelers. He didn't get three wheels,

1143
00:56:03,800 --> 00:56:06,879
Speaker 6: he got four wheelers, so that was a safe rout. So, man,

1144
00:56:06,960 --> 00:56:09,439
Speaker 6: that was pretty cool getting those. Me and my brother

1145
00:56:09,480 --> 00:56:11,719
Speaker 6: each got a four wheeler for Christmas. When you're at

1146
00:56:11,719 --> 00:56:13,480
Speaker 6: that age where it meant all a lot, So that's

1147
00:56:13,520 --> 00:56:14,000
Speaker 6: pretty cool.

1148
00:56:14,440 --> 00:56:17,200
Speaker 1: Yeah, I would certainly have enjoyed that as a president.

1149
00:56:17,280 --> 00:56:18,759
Speaker 1: I'll tell you that right now.

1150
00:56:19,120 --> 00:56:20,000
Speaker 4: What you need to do.

1151
00:56:20,160 --> 00:56:23,080
Speaker 6: What you need to do is, you know, maybe wait

1152
00:56:23,160 --> 00:56:25,840
Speaker 6: ten or fifteen years and ask read you know, running

1153
00:56:25,880 --> 00:56:27,920
Speaker 6: boar what his favorite one was.

1154
00:56:28,320 --> 00:56:30,960
Speaker 1: Yeah, we'll see say if you were as cool as

1155
00:56:31,000 --> 00:56:31,680
Speaker 1: your dad.

1156
00:56:31,600 --> 00:56:37,200
Speaker 4: Was to you, he's been to some places for sure.

1157
00:56:38,120 --> 00:56:42,440
Speaker 1: All Right, what everybody has this, there's there's something like

1158
00:56:42,480 --> 00:56:45,560
Speaker 1: there's probably multiples. You're going to have to choose what

1159
00:56:45,760 --> 00:56:49,279
Speaker 1: is the most useless barbecue purchase that you've made, Like,

1160
00:56:49,320 --> 00:56:51,239
Speaker 1: what's that thing where you're like, why the fuck did

1161
00:56:51,280 --> 00:56:55,759
Speaker 1: I buy that? I've never used that? That's much ridiculous thing.

1162
00:56:55,760 --> 00:56:59,360
Speaker 4: Ever, it's probably a long list.

1163
00:56:59,400 --> 00:57:03,480
Speaker 6: I've got so much stuff that I've never taken out

1164
00:57:03,480 --> 00:57:05,280
Speaker 6: of a package, you know, But I bought it thinking

1165
00:57:05,320 --> 00:57:06,200
Speaker 6: that was a good idea.

1166
00:57:06,360 --> 00:57:11,759
Speaker 4: So, man, aside from the non specifics, I know, in just.

1167
00:57:11,800 --> 00:57:14,800
Speaker 6: Recently when we were over there, Bill brought his electric

1168
00:57:14,880 --> 00:57:17,280
Speaker 6: knife with him, and man, I didn't bring anything.

1169
00:57:17,760 --> 00:57:19,440
Speaker 4: I had a pair of scissors and I figured it

1170
00:57:19,480 --> 00:57:22,240
Speaker 4: out from there. So Bill brought a lot of stuff

1171
00:57:22,920 --> 00:57:25,520
Speaker 4: and I just thought, man, Man, I went to Cole's,

1172
00:57:25,840 --> 00:57:29,200
Speaker 4: I went to Big w you know, and I figured

1173
00:57:29,200 --> 00:57:32,600
Speaker 4: it out. So whatever. But he had an electric knife.

1174
00:57:33,200 --> 00:57:39,160
Speaker 6: And this electric knife it's a it's a rechargeable and

1175
00:57:39,200 --> 00:57:40,480
Speaker 6: he uses it all the time.

1176
00:57:41,000 --> 00:57:42,800
Speaker 4: Well, the handle, you.

1177
00:57:42,800 --> 00:57:45,400
Speaker 6: Know, the blades are like this and the handles you

1178
00:57:45,400 --> 00:57:48,080
Speaker 6: know a little bit like it don't match. You got

1179
00:57:48,080 --> 00:57:50,160
Speaker 6: to hold it like that and then it cuts like that.

1180
00:57:50,280 --> 00:57:52,840
Speaker 6: My brain don't work that way like a knife is.

1181
00:57:52,960 --> 00:57:56,080
Speaker 6: I'm on the same parallel. So I consider that I

1182
00:57:56,080 --> 00:57:59,400
Speaker 6: wouldn't even borrow it from him. I'm like like, no,

1183
00:57:59,480 --> 00:58:00,880
Speaker 6: I'm good man, and I'm gonna figure out how to

1184
00:58:00,880 --> 00:58:01,680
Speaker 6: slice this with a slide.

1185
00:58:01,720 --> 00:58:05,120
Speaker 4: Do use electric knife, but it's not that one.

1186
00:58:04,560 --> 00:58:08,280
Speaker 6: And you know that makes me think of I don't know,

1187
00:58:08,320 --> 00:58:09,960
Speaker 6: it was probably seven or eight years ago, and they're

1188
00:58:09,960 --> 00:58:13,040
Speaker 6: probably still out there, and I'm not knocking them. It's just, man,

1189
00:58:13,040 --> 00:58:15,040
Speaker 6: I see it as a design flaw. But have you

1190
00:58:15,080 --> 00:58:17,320
Speaker 6: seen those brisket tremmors. You know, it's like a black

1191
00:58:17,360 --> 00:58:19,120
Speaker 6: handle and then it's got like almost like a razor

1192
00:58:19,160 --> 00:58:22,160
Speaker 6: blade to where you're you know, shaving that meat off.

1193
00:58:22,240 --> 00:58:25,880
Speaker 4: Yes, that one is the same way. The handle is

1194
00:58:25,920 --> 00:58:29,000
Speaker 4: not at the same It doesn't match.

1195
00:58:28,800 --> 00:58:30,320
Speaker 6: The blade, So I have a hard time in my

1196
00:58:30,320 --> 00:58:32,840
Speaker 6: brain figuring out what the blade's doing while my hand's.

1197
00:58:32,600 --> 00:58:33,480
Speaker 4: At a different angle.

1198
00:58:33,600 --> 00:58:39,120
Speaker 6: So, man, if the handle don't match the cutting parallel, man,

1199
00:58:39,160 --> 00:58:40,040
Speaker 6: it's useless to me.

1200
00:58:40,640 --> 00:58:43,320
Speaker 1: So that that's funny that you brought up the brisket shaver,

1201
00:58:44,120 --> 00:58:48,680
Speaker 1: because we a few shows ago one of our guys

1202
00:58:48,680 --> 00:58:50,760
Speaker 1: who runs a shop over here, guy called Ken van

1203
00:58:50,840 --> 00:58:54,360
Speaker 1: Mackelberg is actually Canadian. He was on it. He was like,

1204
00:58:55,200 --> 00:58:58,480
Speaker 1: the brisket shaver is my most useless barbecue purchase. And

1205
00:58:58,520 --> 00:59:01,160
Speaker 1: so we're laughing about it, and then both of us

1206
00:59:01,160 --> 00:59:03,440
Speaker 1: have made an order from Ken and when it turned up,

1207
00:59:03,800 --> 00:59:06,040
Speaker 1: both of us had a brisket shaver in our boxes.

1208
00:59:09,320 --> 00:59:11,400
Speaker 4: Man, I look forward to my next one. Maybe I

1209
00:59:11,440 --> 00:59:14,760
Speaker 4: wondered angles changed. It's spent a lot of years since

1210
00:59:14,760 --> 00:59:17,240
Speaker 4: I did it. Man, it's great, man, especially those first

1211
00:59:17,280 --> 00:59:20,160
Speaker 4: few slices. Man, it's razors short. But I just didn't

1212
00:59:20,160 --> 00:59:21,640
Speaker 4: get used to the different angles.

1213
00:59:21,840 --> 00:59:25,280
Speaker 1: He he normally people, I've got one of these, he was, like,

1214
00:59:25,440 --> 00:59:27,640
Speaker 1: I bought fifty of them because I thought they'd sell.

1215
00:59:28,200 --> 00:59:35,200
Speaker 6: They think the angle and you've got to be able

1216
00:59:35,240 --> 00:59:37,560
Speaker 6: to change wads quicker, no screws.

1217
00:59:37,960 --> 00:59:38,560
Speaker 4: They've changed.

1218
00:59:38,560 --> 00:59:41,120
Speaker 1: But anyway, yeah, exactly, we've all got them. We've all

1219
00:59:41,120 --> 00:59:43,560
Speaker 1: got them. But that's a good one. Okay, this is

1220
00:59:43,600 --> 00:59:45,920
Speaker 1: my favorite, and I just I kind of want an

1221
00:59:45,920 --> 00:59:48,960
Speaker 1: instant answer without even thinking about it, because they're the

1222
00:59:48,960 --> 00:59:51,240
Speaker 1: best ones. What is your guilty pleasure?

1223
00:59:53,760 --> 00:59:55,120
Speaker 4: How clean do we need to keep it?

1224
00:59:56,320 --> 00:59:56,880
Speaker 1: Not at all?

1225
00:59:57,680 --> 01:00:01,120
Speaker 4: Not at all, man, Let's go with the skittles.

1226
01:00:01,120 --> 01:00:01,320
Speaker 1: Man.

1227
01:00:01,360 --> 01:00:05,240
Speaker 4: I get into the skittles too often. You know. I

1228
01:00:05,240 --> 01:00:06,840
Speaker 4: had to do blood work this morning and the A

1229
01:00:06,960 --> 01:00:09,160
Speaker 4: one C test was on there. So we'll see how

1230
01:00:09,200 --> 01:00:09,640
Speaker 4: that goes.

1231
01:00:09,880 --> 01:00:12,760
Speaker 6: My guilty pleasure of the skittles might be those days

1232
01:00:12,840 --> 01:00:14,120
Speaker 6: might be over, so we'll see.

1233
01:00:14,680 --> 01:00:16,880
Speaker 1: That is true. They're a little pringly, aren't they? Like

1234
01:00:16,920 --> 01:00:19,080
Speaker 1: Pringle was? Once you pop those things you just can't

1235
01:00:19,120 --> 01:00:20,520
Speaker 1: stop until that bag's empty.

1236
01:00:20,680 --> 01:00:22,440
Speaker 4: And I've got I'm so bad about that.

1237
01:00:22,520 --> 01:00:24,760
Speaker 6: Every time I go to Walmart, I'm buying those you know,

1238
01:00:24,880 --> 01:00:27,680
Speaker 6: those family packs of Skittles. I've got one at the

1239
01:00:27,720 --> 01:00:29,919
Speaker 6: console of my truck, there's one in my trailer, there's

1240
01:00:29,960 --> 01:00:32,040
Speaker 6: one in the you know, living room, by the you know,

1241
01:00:32,080 --> 01:00:35,840
Speaker 6: They're everywhere, So I've made the access way too easy.

1242
01:00:38,520 --> 01:00:42,120
Speaker 1: Okay, Well, yeah, I was going to say you'd be

1243
01:00:42,160 --> 01:00:44,440
Speaker 1: good here. You can't, but you can definitely get skittles here,

1244
01:00:44,520 --> 01:00:47,880
Speaker 1: So yeah, you're gonna have the same issues if you're here.

1245
01:00:47,920 --> 01:00:49,520
Speaker 1: Then then in Texas stuff.

1246
01:00:49,400 --> 01:00:51,080
Speaker 4: Man, I'll tell you this. I mean, I don't know

1247
01:00:51,720 --> 01:00:55,080
Speaker 4: about New Zealand, but in Australia, man.

1248
01:00:54,960 --> 01:00:59,000
Speaker 6: They've got like the Bumbles and the Crunchies, you know,

1249
01:00:59,040 --> 01:01:00,160
Speaker 6: the Honeycomb candy.

1250
01:01:00,680 --> 01:01:00,880
Speaker 4: Man.

1251
01:01:00,920 --> 01:01:03,760
Speaker 6: I love Honeycomb candy. In fact, over here and even

1252
01:01:03,800 --> 01:01:06,360
Speaker 6: over the past few years, you can't go just walk

1253
01:01:06,400 --> 01:01:08,720
Speaker 6: in and get that stuff anywhere. I've got to I've

1254
01:01:08,720 --> 01:01:11,400
Speaker 6: actually ordered that stuff off of Amazon and like googled

1255
01:01:11,440 --> 01:01:14,760
Speaker 6: Honeycomb candy and literally the stuff I can go to

1256
01:01:15,360 --> 01:01:17,320
Speaker 6: you know, Big w and just stock up on I

1257
01:01:17,360 --> 01:01:19,520
Speaker 6: and have as much as I want. Man, I would

1258
01:01:19,560 --> 01:01:22,440
Speaker 6: say in Australia my guilty pleasures honey comb candy.

1259
01:01:22,520 --> 01:01:22,720
Speaker 1: Man.

1260
01:01:22,800 --> 01:01:24,120
Speaker 4: I dig that.

1261
01:01:24,360 --> 01:01:26,360
Speaker 6: I don't know the texture thing, and I love honey

1262
01:01:26,400 --> 01:01:29,040
Speaker 6: so man, probably a good thing.

1263
01:01:29,080 --> 01:01:32,120
Speaker 4: It's not so easily accessible over here.

1264
01:01:32,920 --> 01:01:36,000
Speaker 1: We can definitely send you back with a family sized

1265
01:01:36,040 --> 01:01:39,400
Speaker 1: pack of crunchy bars from here as well. Like that.

1266
01:01:39,520 --> 01:01:43,520
Speaker 1: We that's that's a pretty ubiquitous chocolate bar over here

1267
01:01:43,560 --> 01:01:43,919
Speaker 1: as well.

1268
01:01:44,000 --> 01:01:46,080
Speaker 4: So Man, a few bags made it back.

1269
01:01:50,120 --> 01:01:52,400
Speaker 1: Okay, what keeps you sane?

1270
01:01:56,040 --> 01:01:56,959
Speaker 4: You know? I like to hunt.

1271
01:01:57,000 --> 01:01:59,160
Speaker 6: I like to fish, you know, that's like my downtime,

1272
01:01:59,800 --> 01:02:03,000
Speaker 6: you know, during the week most of the time, because

1273
01:02:03,000 --> 01:02:05,480
Speaker 6: I'm busy on the weekends. But man, hunting and fishing

1274
01:02:05,680 --> 01:02:07,720
Speaker 6: and uh man, probably happy hour.

1275
01:02:08,080 --> 01:02:15,000
Speaker 1: So well, I think if anybody's listened to Sugar and

1276
01:02:15,080 --> 01:02:17,600
Speaker 1: Fry the podcast, they would know that that is probably

1277
01:02:17,640 --> 01:02:21,000
Speaker 1: the truest answer you've given. I think it's happy hour

1278
01:02:21,480 --> 01:02:26,000
Speaker 1: or hour and a half on that one. Well, Phil,

1279
01:02:26,120 --> 01:02:28,120
Speaker 1: it's been so good to catch up with you and

1280
01:02:28,160 --> 01:02:31,560
Speaker 1: talk to you and find out more about your Elsie

1281
01:02:31,640 --> 01:02:34,560
Speaker 1: and you and and we're just super pumped with the

1282
01:02:34,640 --> 01:02:37,000
Speaker 1: idea that you might come back down to see us.

1283
01:02:37,080 --> 01:02:39,680
Speaker 1: Next time, and I think that would be an amazing thing.

1284
01:02:40,600 --> 01:02:42,760
Speaker 1: But where can people keep up with you online? Where

1285
01:02:42,760 --> 01:02:45,520
Speaker 1: can they follow your journey?

1286
01:02:46,080 --> 01:02:51,280
Speaker 6: Yeah? So Instagram it's Philip Breden Elcie Barbecue. Same thing

1287
01:02:51,320 --> 01:02:56,960
Speaker 6: for Facebook, website, lcbbqshop dot com.

1288
01:02:57,040 --> 01:03:02,240
Speaker 1: Yeah, and available. I think you're products. I think we

1289
01:03:02,360 --> 01:03:05,440
Speaker 1: have some stock over here as well, but definitely available

1290
01:03:05,480 --> 01:03:07,080
Speaker 1: through Nate at the Barbecue Supply Co.

1291
01:03:08,120 --> 01:03:08,840
Speaker 4: Yeah, Nate.

1292
01:03:09,840 --> 01:03:12,240
Speaker 6: Over the years, we've had a couple of different stabs

1293
01:03:12,240 --> 01:03:14,960
Speaker 6: at it and you know, obviously the logistics are pretty

1294
01:03:15,000 --> 01:03:17,720
Speaker 6: tough or whatever, but man, we'd love to have a

1295
01:03:17,800 --> 01:03:20,840
Speaker 6: larger presence, if you know, and in.

1296
01:03:20,840 --> 01:03:23,520
Speaker 4: Australia if need be. However, we can connect those dots

1297
01:03:23,560 --> 01:03:24,840
Speaker 4: so well.

1298
01:03:25,160 --> 01:03:27,280
Speaker 1: We will do everything we can to make sure you

1299
01:03:27,360 --> 01:03:29,760
Speaker 1: come and visit us very soon and we will be

1300
01:03:29,840 --> 01:03:32,800
Speaker 1: following your journey from Afar. But thank you so much

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01:03:32,840 --> 01:03:34,880
Speaker 1: for making the time and joining us on Barbecue Base.

1302
01:03:35,560 --> 01:03:37,200
Speaker 4: Appreciate it, Alex, pleasure being on.

1303
01:03:37,840 --> 01:03:41,000
Speaker 1: And guys, that is it for another episode of Barbecue Base.

1304
01:03:41,120 --> 01:03:43,720
Speaker 1: Thank you for stopping by and lending us your ears. Okay,

1305
01:03:43,800 --> 01:03:46,520
Speaker 1: you know the drill. Make sure you hit that subscribe button,

1306
01:03:47,240 --> 01:03:49,360
Speaker 1: never miss an episode and make sure you're following on

1307
01:03:49,400 --> 01:03:52,160
Speaker 1: all of our socials. It's barbecue based en Z on

1308
01:03:52,320 --> 01:03:54,960
Speaker 1: Facebook and just Barbecue based on Insta. And if you

1309
01:03:55,000 --> 01:03:57,800
Speaker 1: want to keep up with Noel, he's Meet Mafia Collective

1310
01:03:57,880 --> 01:04:00,760
Speaker 1: on every social platform known to man and get behind

1311
01:04:00,800 --> 01:04:04,280
Speaker 1: those smoky meat curtains at Meet Matthew Collective dot com.

1312
01:04:04,720 --> 01:04:07,520
Speaker 1: And to keep up with me, it's social media. It's

1313
01:04:07,600 --> 01:04:11,120
Speaker 1: Burn Beginnings Barbecue on Facebook and Insta. So come on

1314
01:04:11,160 --> 01:04:14,160
Speaker 1: back next time. We'll have more great barbecue. Check tips,

1315
01:04:14,280 --> 01:04:17,080
Speaker 1: tricks and guests on Barbecue bass