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Speaker 1: Let's trust here from Smoky Teas and you're tuned into

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Speaker 1: Barbecue Base.

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

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

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Speaker 2: I am Alex Lawson, captain of the Austrious Beginning's Barbecue

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

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Speaker 2: by my trustee co host. Now, if barbecue was an

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Speaker 2: Olympic sport, he'd be the first guy on the plane

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Speaker 2: to represent New Zealand. He's the porkiest Paul Volter you'll

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Speaker 2: ever see. It's barbecue Jesus himself. Noel has to fla

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Speaker 2: darkis Noel? How's it going, mate?

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Speaker 1: I'm fantastic, always good to be back. How are you nice?

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Speaker 2: Yeah, pretty good. It's a little chili here. It is

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Speaker 2: winter in New Zealand. If you're listening from further afield

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Speaker 2: Father Shores. So, and if I put some of this

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Speaker 2: on YouTube, which I might, you may see I'm in

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Speaker 2: a bit of a puffer and a wooly hat sitting

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Speaker 2: now in my game in my shed in the garden.

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Speaker 2: So it definitely feels like winter at the moment. We're

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Speaker 2: getting through it, and you know we're gonna have a

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Speaker 2: good time. And tonight, I again, as always remind you,

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Speaker 2: this episode of Barbecue Bass is brought to you by

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Speaker 2: the legendary New Zealanders at Jack daniels iHeartRadio, Rum and CU,

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Speaker 2: Hunting and Fishing, Hut Valley and Gilmore's. So go on

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

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Speaker 2: and do everything to support everyone who support us. And

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Speaker 2: today we're being joined by one of the og New

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Speaker 2: Zealand barbecue guys, one of the original comp guys and

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Speaker 2: one of the first to turn their comp rubs and

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Speaker 2: sources into commercial products. He's the brains and the brawn,

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Speaker 2: but maybe not the beauty behind the four sawcemen. Adam

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Speaker 2: Winter is joining us later to chat all about flavors

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Speaker 2: and raising your barbecue game, so that is going to

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Speaker 2: be not one to miss. But before we get to

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Speaker 2: all of that, no, what has been hitting your grills?

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Speaker 3: Well?

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Speaker 1: Mate, I picked up a lovely pork belly from Ossie

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Speaker 1: Butcher and Newdn. Actually I popped in there and he

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Speaker 1: said to me, oh lot, I've got these really big

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Speaker 1: pork bellies, so about five kilos. So I separated that

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Speaker 1: out into three different cuts and cooked a few different

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Speaker 1: things which will come back to next week. We've had

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Speaker 1: lots of steak. I've done a pulled pork, and I've

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Speaker 1: done a whole brisket. Yeah, we've had lots of people

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Speaker 1: in the last couple of weeks. That's been been quite nice.

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Speaker 1: Actually been quite low on the posting front though, been

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Speaker 1: focusing on family and stuff. But yeah, that's been a

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Speaker 1: good week, a good couple of weeks of cooking. How

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Speaker 1: about yourself?

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Speaker 2: I have been well doing a lot of chicken. Fair

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Speaker 2: amount of chicken practice has been going on in my

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Speaker 2: backyard because we're just learning a new technique and a

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Speaker 2: new approach to our competition chicken, and we've got a

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Speaker 2: new comp coming up, so that's been going on. I also,

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Speaker 2: I can't remember if I spoke about it on the

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Speaker 2: last one. I think I did. After my Osabuko adventure,

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Speaker 2: I actually had to feed three hungry teenage boys coming

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Speaker 2: back from a day at lacrosse camp. So I've got

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Speaker 2: two kiloads of beef cheeks and did a big beef

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Speaker 2: cheek kind of casse role on the weekend, another of

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Speaker 2: those cast iron dishes, so smoked beef cheeks, that kind

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Speaker 2: of stuff.

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Speaker 3: That was good.

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Speaker 1: I got down with the boys.

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Speaker 2: Are they Yeah, they definitely. They were knackered, so they're trying.

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Speaker 2: They're all trying to get into the New Zealand Under

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Speaker 2: Twenties World Championship squad at the moment, so they're in

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Speaker 2: pretty heavy training and stuff. But it definitely got a

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Speaker 2: fair bit of and I did a couple of racks

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Speaker 2: of ribs for them which got smashed beforehand, so as

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Speaker 2: soon as they got in they were able to have

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Speaker 2: the racks of ribs and then then we had the

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Speaker 2: beef cheeks and.

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Speaker 1: I presume they were competition practice ribs as well.

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Speaker 2: Oh yeah, I dug some out of the freezer that

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Speaker 2: I'd rejected for previous comps, so they were comp trimmed.

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Speaker 2: So I didn't really do them comps style. I didn't

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Speaker 2: inject them or anything like that, but I did use

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Speaker 2: it as another excuse just to get my eye back

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Speaker 2: in there. And do you know what today, I've had

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Speaker 2: mister Troy Bilbert in my ears. Troy popped up on

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Speaker 2: a rival barbecue podcast. No it's not really rival. It's

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Speaker 2: out of the States called the pit Masters podcast, which

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Speaker 2: I listened to, and he was on that being interviewed

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Speaker 2: by a couple of dudes in Utah. So I've been

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Speaker 2: listening to that. Very good. It is, too, mate. I've

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Speaker 2: been enjoying hearing Troy chat about the differences in flavor

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Speaker 2: profiles between here in the States and all this kind

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Speaker 2: of stuff. It's very interesting. So that's what I've been doing.

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Speaker 2: And the other thing I've been doing, I've been keeping

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Speaker 2: up with quite a popular posts that we might have

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Speaker 2: started on the New Zealand Barbecue Alliance where we've been

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Speaker 2: talking about the top barbecue myths. We've kind of been

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Speaker 2: mentioning these a little bit in our recent shows, and

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Speaker 2: I thought, let's ask and find the top ten myths

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Speaker 2: out there that people think. So I think should we

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Speaker 2: go ten to one. We'll do a little rundown and

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Speaker 2: then we'll see if anything pops up, shall we. Let's

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Speaker 2: see what we've got. So these were the most These

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Speaker 2: were the most popular ones on there. So number ten,

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Speaker 2: smoking fish will ruin your barbecue. I think that is

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Speaker 2: a myth. And we've had various people debunk they on

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Speaker 2: the show, haven't we we have? We have?

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Speaker 1: It was Joe Canton actually, so me and Joe have

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Speaker 1: this debate all the time. So I've always run a

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Speaker 1: separate barbecue for fish, especially salmon. You know, sam is

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Speaker 1: super oily and quite. You know, it's an astringent fat.

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Speaker 1: But Joey is convinced that you cannot cannot taste fish

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Speaker 1: on your meat if you cook fish in the barbecue. So, yeah,

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Speaker 1: it's an interesting one. It's an interesting.

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Speaker 2: Number ten, smoke ruin. Smoking fish will ruin your barbecue.

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Speaker 2: Number nine, This is a definite myth. Smoke ring ads flavor.

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Speaker 2: That's fuck all flavor. Definitely looks nice, it looks pretty.

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Speaker 2: But yeah, Number eight, bringing your meat to room temp

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Speaker 2: before cooking. I don't think that's necessary at all. I

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Speaker 2: think that is a myth that's that's come out. I

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Speaker 2: don't know if you disagree with that one or not,

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Speaker 2: but I would.

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Speaker 1: I totally disagree with it. For big cuts brisket and pork,

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Speaker 1: but I just rub them straight up straight, you know,

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Speaker 1: trim them, rub them half an hour they're on the barbecue.

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Speaker 1: There is a scenario for me where it does come

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Speaker 1: into play. So if you like a medium steak, bring

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Speaker 1: your steak up to room temperature because it will cook

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Speaker 1: more evenly as medium, in my opinion. If you like

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Speaker 1: a rare or medium rare steak. Cook it straight out

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Speaker 1: of the fridge, because it's harder to get that temperature

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Speaker 1: to the middle of the steak. So it's actually a

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Speaker 1: lot easier to now the medium rare or are rare

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Speaker 1: when it comes straight out of the fridge.

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Speaker 2: That's my point, right, I'll give you that. I'll give

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Speaker 2: you that. There's variation on that one. Number seven, beer

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Speaker 2: canned chicken adds beer flavor to your meat. Absolute horseshit,

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Speaker 2: utter bollocks never gets hot enough to even steam, So

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Speaker 2: there you go. Number six, this was a popular one.

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Speaker 2: Soaking your wood chips before using that's just a bad

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Speaker 2: idea allround.

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Speaker 1: It's a bad idea to use wood chips full stop.

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Speaker 1: If you're doing American barbecue, you want to be using chunks.

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Speaker 2: Really, yeah, you really want chunks. But even if you

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Speaker 2: are using wood chips, like you don't.

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Speaker 1: Using wood smoke fish, you don't want to smoke them.

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Speaker 1: You know, you season, just you season your would to

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Speaker 1: get all the more sure out of them. Do you

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Speaker 1: want to put them back in? So you want a

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Speaker 1: nice clean combustion, clean smoke. Yep, I agree with that exactly.

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Speaker 2: Number five, there's a little bit of a theme going

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Speaker 2: the next couple, spritzes add flavor to the meat.

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Speaker 1: One hundred percent disagree. Actually, no, there is there is

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Speaker 1: one actually if you read about it, if you spritch

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Speaker 1: your ribs with coca cola, they do actually caramelize somewhat,

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Speaker 1: and you do get a sweetness obviously to the outside

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Speaker 1: of the rib. So you can coca cola for a

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Speaker 1: bit float. Yeah, you do, you can, but that's the

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Speaker 1: only you know, I wouldn't be cooking at higher than

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Speaker 1: two to five if you're going to splitts with coke.

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Speaker 1: If you cook hot and fast, you'll go You'll get

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Speaker 1: black ribs. So yeah, I agree with that. I spritz

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Speaker 1: with water, it's all.

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Speaker 2: Yeah. Number four binders add flavor to the meat if

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Speaker 2: you put your mustard or anything like that on. I've

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Speaker 2: never tasted mustard when I've used it as a binder.

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Speaker 1: Yeah, I fundamentally agree with disagree with binders. Yeah, putting

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Speaker 1: oil on a steak before you season it. So I

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Speaker 1: always teach in my class that you put your seasoning

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Speaker 1: on first, and if you want to add oil, it's

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Speaker 1: half an hour after you've added your seasoning to your steak,

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Speaker 1: So you actually let the steak, your the salt and

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Speaker 1: the spices do their job first, and then you put

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Speaker 1: some oil on afterwards if you really want to to,

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Speaker 1: you know, to help the seer. But yeah, definitely don't

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Speaker 1: need binders. A bit of sprits of butter and that's

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Speaker 1: all you need. Yep.

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Speaker 2: Number three brisket is done at two O three.

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Speaker 3: A bit.

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Speaker 1: Can I add a little bit of trivia in here?

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Speaker 2: Yeah, you can do.

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Speaker 1: You know how the two A three number came about?

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Speaker 2: No, I haven't heard this, Okay.

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Speaker 1: So in the States, they took all of the cloud

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Speaker 1: enabled thermometers and they took an average of all the

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Speaker 1: done cooks of brisket when people pulled them off, and

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Speaker 1: that average number is two O three, says you know,

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Speaker 1: if you take an average, could be two twelve, could

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Speaker 1: be two hundred. You know, that bounces around depending on

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Speaker 1: the grass fed, the wagu, the water content. So it's

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Speaker 1: a different cook every time you cook a brisket. It

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Speaker 1: generally comes off at a different temperature every time. So

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Speaker 1: probe soft is your only measure. Really, prep temp is

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Speaker 1: a guide, but the probe is is the one and

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Speaker 1: only thing that will tell you if it's ready or not.

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Speaker 2: Yeah, Number two, not cleaning your barbecue adds a flavor

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Speaker 2: layer to your cooks. I mean, technically that's correct. It's

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Speaker 2: just a shitty one. You should clean your barbecues, please.

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Speaker 2: It's not healthy, it's not nice.

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Speaker 1: I know, I know you clean your barbecues before every

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Speaker 1: comp bit like tough stone, and I'm probably not as

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Speaker 1: anal as that, but I do give mine a birthday

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Speaker 1: every few cooks, you know. And if I've done like

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Speaker 1: heavy big proteins where there's tons of fat going in,

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Speaker 1: I definitely clean them. You know, I have a hoover,

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Speaker 1: Actually I don't. I have a tradeing hoover, and I

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Speaker 1: actually hoover out all the debris that I've scraped off

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Speaker 1: my grills and stuff like that, so that happens all

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Speaker 1: the time. But yeah, a dirty grill is definitely not

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Speaker 1: something I want to be eating off. No.

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Speaker 2: No, and number one that there is a barbecue season.

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Speaker 2: And we all know there is no such thing as

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Speaker 2: a barbecue season, so we can happily debunk that myth,

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Speaker 2: can't we? If number one.

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Speaker 1: Is a barbecue season, you're a pussy basically.

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Speaker 2: Doing it wrong. You're doing it wrong, You're doing.

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Speaker 1: It totally wrongs. Over my barbecues, and I've been cooking

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Speaker 1: in the rain in open fire, so I don't really

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Speaker 1: want to you do it in any weather, So yeah.

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Speaker 2: Exactly, I don't agree with that. I'm going to make

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Speaker 2: a special mention. Quite a few people mentioned three two

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Speaker 2: one ribs, which for me, it's not myth. Like three

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Speaker 2: two one ribs do work if you cook it two

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Speaker 2: and you do them like that, like it's a legitimate method.

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Speaker 2: It's not the optimal method for most of us these days,

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Speaker 2: but if you want to, you can still do it.

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Speaker 1: And adding another thing to that is two to five

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Speaker 1: if you're cooking a Saint Louis or a rack of

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Speaker 1: yes baby backs, if you're cooking New Zealand spare ribs,

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Speaker 1: it's like an hour and a half cook exactly. So yeah,

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Speaker 1: depends on the product too.

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Speaker 2: So there you go, top ten myths plus an extra.

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Speaker 2: It's kind of fun. I quite like that.

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Speaker 1: That was good. There was a lot of about that.

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Speaker 2: It was great. It was good. I think we will

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Speaker 2: find some more things to do. But before we find

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Speaker 2: some more things, and we're going to get some news.

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Speaker 2: But I want to make sure some sponsors get their

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Speaker 2: money's worth, So all right, we're back. There's time for

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Speaker 2: news now. We went to this last year. We didn't

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Speaker 2: go this year, but the RaRo Fire and Food Festival

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Speaker 2: was on on the weekend and whilst we don't have

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Speaker 2: the official SCA results, I was speaking to some of

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Speaker 2: the organizers and they said they're still calibrating some bits

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Speaker 2: and pieces so that we'll come back to these. But

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Speaker 2: the low and slow results. Well done to toa Release

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Speaker 2: for his second win in a row, like money Money Barbecue,

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Speaker 2: and maybe he won every category, so he clean swept it.

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Speaker 2: And well done to Precious Barbecue for the RGC. Well

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Speaker 2: don't to everybody who did it, because you know, it's

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Speaker 2: pretty tricky out there in the islands doing that and

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Speaker 2: they're just starting out and they do some really fun

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Speaker 2: stuff and I heard some great stories from there around

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Speaker 2: some of the people who came and gave it a crack.

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Speaker 2: So well done to all of you guys, but special

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Speaker 2: mention for Toa. Honestly, I've seen his boxes. I was

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Speaker 2: out there last year. I saw him do it well

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Speaker 2: last year, and he takes it very seriously, and honestly,

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Speaker 2: I know he's come over and done some stuff with

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Speaker 2: Ken before, but I do think like he should come

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Speaker 2: over and yeah, he could do an enzba, and I

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Speaker 2: tell you what he would hold his own. He would

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Speaker 2: he would not be disgraceful at all in results. And

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Speaker 2: I think he could even shock one or two of us.

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Speaker 2: And you know it's just that he doesn't get to

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Speaker 2: do it as much as risk of us. And he's

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Speaker 2: a very very good cook. So I think you should

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Speaker 2: come over, mate, come over and do a do an nzba.

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Speaker 2: I think it'd be lots of fun.

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Speaker 1: And Alex and I have a bed for you, mate,

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Speaker 1: So if you need someone to crash while you're over,

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Speaker 1: feel free.

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Speaker 2: To take that up. Yeah, exactly. Now other bits and pieces.

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Speaker 2: The Primo King of the Mountain entries is open. As

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Speaker 2: we talked about last time. Craig at Smokingcomrades, Dot Codat

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Speaker 2: and z is how you enter sca double steak on

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Speaker 2: the Friday night ends zba on Saturday. Lots to see

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Speaker 2: and try for spectators to East End Reserve, New Plymouth

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Speaker 2: ninth and tenth of August. Get along that one. I

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Speaker 2: will be there. It's going to be amazing. Can't wait.

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Speaker 2: West Shore in Napier the entries are now open for

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Speaker 2: that twenty first to September is the date for that one.

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Speaker 2: Only three hundred for a team entry, which is that's

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Speaker 2: a bargain for a comp like West Shore. It's at

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Speaker 2: the West Shore in in Napier. Email Brendan I four

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Speaker 2: Flair so I the number four Flare Flaire at extra

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Speaker 2: dot co dot NZ. I am I'm going to be

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Speaker 2: at that one. We're already into. Can't wait. It's going

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Speaker 2: to be awesome and then let there be meet in

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Speaker 2: christ Church. The entries are open for that now. I

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Speaker 2: think they're only open for another eight days, so you

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Speaker 2: really need to get along and enter that one. If

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Speaker 2: you go into that, the smoking queue dot co, dot

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Speaker 2: and Z is what you're looking Forair for and good

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Speaker 2: luck to all the Kiwi teams heading the Aussie Invitational

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Speaker 2: on the weekend. There's some big competition else. Barbecue and

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Speaker 2: chicken fry barbecue from the States are there all the

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Speaker 2: big Aussies and I know joint Smoker cook Cartel rendered

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Speaker 2: I'm sure there'll be another one that I've forgotten to

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Speaker 2: Apologies if I've just forgotten to mention you, but any

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Speaker 2: Kiwi's going over there, even Dan Barrington who's part of

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Speaker 2: Triple B, who is a Kiwi but on an assie team.

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Speaker 2: We'll say good luck to you as well, my friend.

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Speaker 2: So you know, let's go have a great time, go

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Speaker 2: kick some Assie ass and some Yankee ars, like let's

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Speaker 2: do this now. A few shows ago, earlier in the year,

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Speaker 2: we had Tristan Anderson from Smoky Tea's on the on

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Speaker 2: the show and he's got a rather exciting little collab

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Speaker 2: going on with Heartland Potato Chips where they're doing a

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Speaker 2: whole load of Smoky Tea flavors available in lots of places,

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Speaker 2: but I think mostly available in New World and pack

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Speaker 2: and Save and Walworth nationwide. They've got a million bags

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Speaker 2: made until sold out. And Hickory lamb apple would smell

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Speaker 2: chicken Chipotle and Manuka honey or Chipotle and Minuka Horne

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Speaker 2: apple wood smoked chicken and Egaryland they're the three flavors,

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Speaker 2: so they all sound banging. Get yourself a bag of

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Speaker 2: Tristan's chips.

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Speaker 1: Boy, he's a very busy boy of some little cool

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Speaker 1: things going on. But and a million bags is awesome, mate.

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Speaker 1: We'll definitely be going out and buying some and maybe

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Speaker 1: have some for the show next time, where yeah, we're filming.

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Speaker 2: Absolutely Now the legend at Team Barbecue War and Ultimate

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Speaker 2: tim for mister Wayne Dill has been in touch to

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Speaker 2: say he has got four roles of Ultimate Tinfoil to

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Speaker 2: give away, and we're going to give him away. So

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Speaker 2: we're going to put a social post up on barbecue

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Speaker 2: based social Facebook and Insta, So get along there, have

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Speaker 2: a look and see what you need to do. But

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Speaker 2: I'll give you a little tip. It's going to involve

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Speaker 2: some sharing. Unsurprisingly, it's going to involve some sharing.

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Speaker 1: Awesome foil as well, isn't it. I mean the best

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Speaker 1: four foils are made equals, So yeah, I love one

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Speaker 1: of those. You'll be pretty happy.

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Speaker 2: We use it all the time, both at home and

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Speaker 2: competitions and it's the best stuff you can get.

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Speaker 1: Foil of choice for a very long time.

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Speaker 2: Yeah, and super exciting. Barbecue based T shirts and hoodies

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Speaker 2: now available. Fifty five dollars fifty five of your New

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Speaker 2: Zealand dollars for a T shirt, eight eighty for a hoodie.

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Speaker 2: They're a little bit more if you want a three

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Speaker 2: or sorry a four or five Excel because I guess what,

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Speaker 2: they use more material, so you've got pay a bit more.

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Speaker 2: Coast so they are a little bit more. If you

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Speaker 2: want one of those big sizes ten dollars for shipping

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Speaker 2: anywhere in New Zealand international. We will ship internationally, but

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Speaker 2: I'd have to give you a price, so see our

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Speaker 2: Facebook posts for how to buy them. You message us

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Speaker 2: on Messenger basically with your order details. We're going to

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Speaker 2: send the first order on August five, so get in

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Speaker 2: before that date and get yourself a barbecue based T

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Speaker 2: shirt and hoodie. And I have mine and Nol's face

348
00:19:08,000 --> 00:19:12,439
Speaker 2: proudly blazoned on your back. Artwork by mister Simon Luxton

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Speaker 2: are by Sie so they're pretty cool. Now sponsored by

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Speaker 2: Rumbo from rum and Q. It is time for just the.

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Speaker 1: Well, we're not going to talk full cook today. We're

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Speaker 1: just going to talk about a bit of plane around

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Speaker 1: I did with that pork belly. So I think I

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Speaker 1: mentioned to you. I cut it into three different sections

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Speaker 1: and did a couple of different methods of that, but

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Speaker 1: two of those are the one I want to talk about.

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Speaker 1: So I've always done pork belly by scoring the skin.

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Speaker 1: Then I put that into the fridge for two days

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Speaker 1: basically to dry the skin out no salt. I then

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Speaker 1: pull it out give it a good salting, put my

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Speaker 1: rub of choice on the underneath, and then that goes

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Speaker 1: into the barbecue hot so usually around four point fifty fahrenheit,

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Speaker 1: get the crackling set. Then i'd drop it down to

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Speaker 1: two point fifty to two seventy five and I'll smoke

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Speaker 1: it through till it hits two hundred in the fattest part.

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Speaker 1: So that's a very abbreviated version of my usual port belly.

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Speaker 1: So the other method that I did, which was actually

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Speaker 1: quite successful, was I did my scoring. I then took

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Speaker 1: my jaccards. If you don't know what that is, it's

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Speaker 1: basically a pounding machine that has lots of spikes. I

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Speaker 1: think my one's got about eighty spikes on it. And

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Speaker 1: I absolutely smashed it with a Jacarde after scoring it.

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Speaker 1: And then I noticed the technique that the I think

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Speaker 1: the Chinese do actually, so I covered a tray in

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Speaker 1: salt and then I put its skin side down on

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Speaker 1: the salt, and then I put that into the fridge

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Speaker 1: and that was in there for about thirty six hours.

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Speaker 1: I then took it off, and it was amazing how

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Speaker 1: dry and crusty that skin was. I then flipped it

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Speaker 1: over onto a grill and put it onto an oven dish,

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Speaker 1: and then I let it dry for another day, so

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Speaker 1: it was probably about two and a half days when

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Speaker 1: it came out. Just before I put it onto the barbecue,

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Speaker 1: I just gave it a quick brush with white vinegar

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Speaker 1: and then a very fine dusting of salt because actually

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Speaker 1: in that thirty six hours of laying skin side down

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Speaker 1: in the salt, it actually pulled a lot of salt in,

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Speaker 1: so you don't want to over salt that, so it's

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Speaker 1: a very light dust in the salt. And then I

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Speaker 1: followed my temp methods again, so it was four point

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Speaker 1: fifty set. The crackle dropped the temp down to two

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Speaker 1: fifty to two seventy five. I have to say the

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Speaker 1: crackling was significantly better. It had this really sort of

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Speaker 1: light fluffiness and amazing crunch. So that extra half a

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Speaker 1: day and actually laying the skin, you know, skin side

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Speaker 1: down in the salt, made quite a big difference. So

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Speaker 1: I think I'll be changing my pork belly method a

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Speaker 1: little bit just to sort of accommodate those couple of

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00:21:51,040 --> 00:21:53,359
Speaker 1: little steps there. So give that one a go if

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Speaker 1: you've been struggling with your pork belly get yourself a jacquarde,

401
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Speaker 1: face down in the salt, as I said a minute ago,

402
00:21:59,400 --> 00:22:01,080
Speaker 1: and give that won a world bit, a bit of

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Speaker 1: a brush of white vinegar, light dust and a salt.

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Speaker 1: Get it in hot. See how you go?

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Speaker 2: Let me know, Let me know, And who doesn't love

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00:22:07,880 --> 00:22:13,800
Speaker 2: a pork belly? Rum to mate, it does. And you

407
00:22:13,840 --> 00:22:16,840
Speaker 2: know you want your pork belly. Grab a couple of glasses,

408
00:22:16,880 --> 00:22:19,320
Speaker 2: some ice, bottle of rumbo from rum and Cue, pass

409
00:22:19,359 --> 00:22:23,080
Speaker 2: away some quality time around the pits. Rumbo is available

410
00:22:23,119 --> 00:22:26,480
Speaker 2: directly from the ruman Que website RUMANDQ dot cod and

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00:22:26,560 --> 00:22:31,400
Speaker 2: z for those aged eighteen or over, please drink responsibly.

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Speaker 2: All right, it's time who is getting anointed with the

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Speaker 2: greasy porky sword goodness For this week's cook of the week.

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Speaker 1: Something a little bit different this week, mate, I just

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Speaker 1: this post caught my eye and I just I really

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Speaker 1: couldn't go past it. And it was a fairly recent

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Speaker 1: cook actually, so I'll read you the post. Carrot and

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Speaker 1: honey hummus, so obviously a homemade hummus, smoked beef tenderloin

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Speaker 1: and Jimmy churi and basically that's sitting on top of

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Speaker 1: crustini which he doesn't mention in the post to take

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00:23:07,480 --> 00:23:10,560
Speaker 1: to friends for drinks was a hit, so he's obviously

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Speaker 1: turned up with a bring a plate with these absolute

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Speaker 1: mousels of perfection Joshua Putt's Cook of the Week mate.

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Speaker 1: I absolutely love the look of those. I'd definitely give

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Speaker 1: those a go. Thank you for the inspiration and well

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Speaker 1: done on Cook of the Week.

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Speaker 2: Indeed, well done. They look fantastic and a rum and

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Speaker 2: C price pack will be wigging its way to you

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Speaker 2: as soon as I've got a hold of you and

430
00:23:33,080 --> 00:23:36,320
Speaker 2: you've given me your address. Now, I think it's high

431
00:23:36,359 --> 00:23:38,880
Speaker 2: time that we take just a little quick trip across

432
00:23:38,920 --> 00:23:42,640
Speaker 2: town just the other side of Remy weer to talk

433
00:23:42,680 --> 00:23:45,080
Speaker 2: to one of the ogs in New Zealand Flavors, Rubs

434
00:23:45,080 --> 00:23:52,960
Speaker 2: and Sauces, the Four Sawcemans. Mister Adam Winter. Okay, so

435
00:23:53,040 --> 00:23:55,480
Speaker 2: it's time to give a big barbecue base welcome to

436
00:23:55,560 --> 00:23:59,280
Speaker 2: a man who helped shape the New Zealand barbecue scene,

437
00:24:00,200 --> 00:24:04,480
Speaker 2: competed in the face behind many products, and then launched

438
00:24:04,480 --> 00:24:07,520
Speaker 2: one of the most successful New Zealand brands in barbecue,

439
00:24:08,080 --> 00:24:11,359
Speaker 2: The Four Sawcemen. Welcome back to the base, Adam Winter.

440
00:24:11,480 --> 00:24:12,879
Speaker 2: How are you, mate? It's been a while.

441
00:24:14,280 --> 00:24:16,240
Speaker 3: I'm really good, really good.

442
00:24:16,520 --> 00:24:19,320
Speaker 2: Yeah, I think it was possibly. I know you came

443
00:24:19,359 --> 00:24:22,160
Speaker 2: along when we were still recording out of Noel's old house,

444
00:24:22,160 --> 00:24:26,000
Speaker 2: which I think was season one or two. That was

445
00:24:26,040 --> 00:24:27,840
Speaker 2: the last time we had you on there. I think

446
00:24:27,920 --> 00:24:31,800
Speaker 2: you were on for the Brisket round Table, the first

447
00:24:31,880 --> 00:24:36,359
Speaker 2: one of those we did. It's been a little while,

448
00:24:37,280 --> 00:24:39,159
Speaker 2: and what's been going on in the world of the

449
00:24:39,160 --> 00:24:44,320
Speaker 2: four Sawcemen since we last chatted. I think.

450
00:24:45,600 --> 00:24:49,119
Speaker 3: You started a hobby business. I guess is when it

451
00:24:49,200 --> 00:24:56,560
Speaker 3: started and you grow exponentially into the scene. You're not

452
00:24:57,520 --> 00:25:01,400
Speaker 3: quite sure how to run and to how to make

453
00:25:01,440 --> 00:25:05,200
Speaker 3: it move, but it's it's just organically grown. And here

454
00:25:05,240 --> 00:25:08,000
Speaker 3: we are and learning all these new skills.

455
00:25:10,000 --> 00:25:11,679
Speaker 1: What's the it's been scary?

456
00:25:11,920 --> 00:25:14,600
Speaker 2: Would have been. We've had a few recent products, haven't we.

457
00:25:14,680 --> 00:25:21,280
Speaker 2: There's been the hot Hot Honey, sauce, Hot Honey. Tell

458
00:25:21,359 --> 00:25:23,000
Speaker 2: us a little bit about some of the some of

459
00:25:23,000 --> 00:25:24,800
Speaker 2: the things that have hit the shelves of late.

460
00:25:26,320 --> 00:25:29,280
Speaker 3: The Manouca hot honey. Rubb and glaze are the two

461
00:25:29,359 --> 00:25:35,040
Speaker 3: new ones, and I didn't it took a long time

462
00:25:35,080 --> 00:25:41,080
Speaker 3: to develop them. The rub particularly honey powder is really

463
00:25:41,080 --> 00:25:45,760
Speaker 3: difficult to work with, and the one honey powder that

464
00:25:45,840 --> 00:25:53,119
Speaker 3: was available to us was rubbish the honey puffs. Yeah,

465
00:25:53,440 --> 00:25:57,080
Speaker 3: so that's the that is the powder that's currently available

466
00:25:57,200 --> 00:26:01,560
Speaker 3: to us. And we tried it and we had some

467
00:26:01,640 --> 00:26:04,439
Speaker 3: Manuka powder as well and added it together and it

468
00:26:04,520 --> 00:26:06,760
Speaker 3: all tasted really good when you tasted it out of

469
00:26:06,800 --> 00:26:10,000
Speaker 3: the jar and then when you cooked with it, because

470
00:26:10,040 --> 00:26:13,760
Speaker 3: we do this as well, it smelt like the urine

471
00:26:13,800 --> 00:26:14,600
Speaker 3: when it heated up.

472
00:26:17,720 --> 00:26:18,639
Speaker 1: It was revolting.

473
00:26:19,240 --> 00:26:22,320
Speaker 3: So honey puffs, honey, the honey puff flavor when you

474
00:26:22,400 --> 00:26:25,520
Speaker 3: heated it not like we it was bloody awful.

475
00:26:26,480 --> 00:26:27,280
Speaker 2: It's not exactly a.

476
00:26:29,440 --> 00:26:31,159
Speaker 3: No no. So we had to go back to the

477
00:26:31,240 --> 00:26:33,639
Speaker 3: drawing board with the with the Manuka honey rub and

478
00:26:33,680 --> 00:26:36,640
Speaker 3: it was deleting out that particular honey flavor and then

479
00:26:36,840 --> 00:26:41,679
Speaker 3: running ant you just running the honey powder, so Minuka

480
00:26:41,680 --> 00:26:44,199
Speaker 3: honey powder. So it was a it's a uniquely new

481
00:26:44,280 --> 00:26:49,240
Speaker 3: Zealand product which we're really thrilled with and it's it's

482
00:26:49,600 --> 00:26:52,919
Speaker 3: it's got a lovely creaminess to it. And when we

483
00:26:52,960 --> 00:26:55,680
Speaker 3: spoke to the honey producers and we said, what's the

484
00:26:55,720 --> 00:27:00,760
Speaker 3: difference between Manuka honey and normal honey they that the

485
00:27:00,800 --> 00:27:05,280
Speaker 3: marketing woman said, the standard honey is like a cheap

486
00:27:05,600 --> 00:27:09,400
Speaker 3: white one and the Manuka honey is like an expensive read.

487
00:27:10,359 --> 00:27:13,680
Speaker 3: And I think she nailed it. When you tasted the

488
00:27:13,720 --> 00:27:17,119
Speaker 3: difference from when we were doing the trials, that's what

489
00:27:17,160 --> 00:27:17,439
Speaker 3: it was.

490
00:27:17,720 --> 00:27:20,200
Speaker 2: Well, there is a reason. I mean, you see how

491
00:27:20,280 --> 00:27:23,160
Speaker 2: much honey goes overseas from US and the Monuca stuff,

492
00:27:23,160 --> 00:27:27,240
Speaker 2: and how we fight to make sure that people can't

493
00:27:27,960 --> 00:27:32,200
Speaker 2: take that name and call foreign grown products Manuka honey.

494
00:27:32,280 --> 00:27:35,399
Speaker 2: And you know, I know that my sister loves it

495
00:27:35,480 --> 00:27:37,119
Speaker 2: in the UK and I have to send her like

496
00:27:37,800 --> 00:27:42,040
Speaker 2: Manuka honey products, all the beauty products and stuff. Yeah,

497
00:27:42,200 --> 00:27:45,720
Speaker 2: and you know the when the tourists come down from Asia,

498
00:27:45,760 --> 00:27:48,560
Speaker 2: they absolutely love it. They go crazy for it. They

499
00:27:48,560 --> 00:27:52,199
Speaker 2: buy out tons of the stuff. So definitely something to it.

500
00:27:52,400 --> 00:27:55,600
Speaker 2: That old Manuka honey from New Zealand. I'd say, definitely

501
00:27:55,600 --> 00:27:56,159
Speaker 2: something to it.

502
00:27:57,600 --> 00:27:59,280
Speaker 3: And that's it's a crazy good product.

503
00:27:59,520 --> 00:28:01,880
Speaker 2: And you've got that in the rib glaze as well,

504
00:28:01,920 --> 00:28:04,359
Speaker 2: because I know that's been sort of around and people

505
00:28:04,560 --> 00:28:07,320
Speaker 2: people are loving that too. Was there much of it?

506
00:28:07,400 --> 00:28:09,080
Speaker 2: Did you have the same problem in the rib glaze

507
00:28:09,080 --> 00:28:12,000
Speaker 2: that you found it was smelling like we all know

508
00:28:12,280 --> 00:28:15,040
Speaker 2: because the other stuff that's in there it was masking it.

509
00:28:16,119 --> 00:28:18,119
Speaker 3: Yeah, that the rib blaze wasn't so bad because we

510
00:28:18,240 --> 00:28:21,480
Speaker 3: used quite a high percentage of Nuka honey in the

511
00:28:21,520 --> 00:28:25,840
Speaker 3: rib glaze, so you got that lovely smoothness out of it.

512
00:28:25,880 --> 00:28:29,440
Speaker 3: We didn't use anything else in it the rug. When

513
00:28:29,480 --> 00:28:31,880
Speaker 3: we originally did the rug, we were trying to use

514
00:28:32,000 --> 00:28:34,000
Speaker 3: a little bit of nuka powder because it's so expensive,

515
00:28:34,440 --> 00:28:35,960
Speaker 3: and a little bit of honey powder, but it just

516
00:28:35,960 --> 00:28:38,240
Speaker 3: didn't work. So we just had to eliminate the honey

517
00:28:38,240 --> 00:28:40,640
Speaker 3: podder together with the honey flavor and go back to

518
00:28:40,680 --> 00:28:46,560
Speaker 3: the muca minuca powder to get that nice flavor, whereas

519
00:28:46,600 --> 00:28:50,760
Speaker 3: the glaze just had the literally honey in it.

520
00:28:52,080 --> 00:28:55,760
Speaker 2: Yeah, and remind us where like you're available pretty I mean,

521
00:28:55,760 --> 00:28:57,520
Speaker 2: I always see you in butcher's, so I always know

522
00:28:57,560 --> 00:29:00,719
Speaker 2: that you're in like theyetually, I literally you and butchers.

523
00:29:00,720 --> 00:29:03,520
Speaker 2: Normally I walk into a butcher's and a number of

524
00:29:03,560 --> 00:29:05,320
Speaker 2: times you've just been stood there and we have a chat.

525
00:29:06,520 --> 00:29:09,000
Speaker 2: Did you see you and butchers? But the products there,

526
00:29:09,040 --> 00:29:11,640
Speaker 2: they're available in lots and lots of butchers across the country.

527
00:29:13,000 --> 00:29:15,480
Speaker 2: Any of the big any of the supermarkets or any

528
00:29:15,560 --> 00:29:18,160
Speaker 2: of the might of tens and stuff like that. Where

529
00:29:18,160 --> 00:29:20,640
Speaker 2: else can people grab fource surcemen if they want them.

530
00:29:21,640 --> 00:29:24,240
Speaker 3: We are in some of the new worlds and packing saves,

531
00:29:24,280 --> 00:29:26,840
Speaker 3: and that's that's increasing all the time. We've got a

532
00:29:26,920 --> 00:29:29,160
Speaker 3: new brand company who's working with us at the moment

533
00:29:29,200 --> 00:29:31,680
Speaker 3: to help us with a distribution, because that's not always

534
00:29:31,680 --> 00:29:34,080
Speaker 3: easy to do when you when you're a small company.

535
00:29:34,520 --> 00:29:38,479
Speaker 3: So they're helping us out. Most of the reputable butchers

536
00:29:38,520 --> 00:29:42,120
Speaker 3: have our products. All the good barbecue shops have our products.

537
00:29:43,320 --> 00:29:46,040
Speaker 3: Might attend not yet, but Adler will see what happens,

538
00:29:47,120 --> 00:29:50,680
Speaker 3: and yeah, you can always buy direct as well, but look,

539
00:29:50,720 --> 00:29:53,600
Speaker 3: we try and push it out to our good good butchers.

540
00:29:54,640 --> 00:29:58,440
Speaker 2: Yeah, I think I definitely, you know, obviously Bocue's more

541
00:29:58,520 --> 00:30:00,440
Speaker 2: Barbecue Boy, all that kind of stuff. If they've all

542
00:30:00,440 --> 00:30:04,400
Speaker 2: got you Hunting and Fishing have got you stocked to.

543
00:30:04,600 --> 00:30:07,320
Speaker 2: Obviously a show partner, so make sure you buy someone

544
00:30:07,320 --> 00:30:11,200
Speaker 2: from Hunting and Fishing. But you know, the new product stuff.

545
00:30:11,240 --> 00:30:13,000
Speaker 2: It's interesting because I know, you know, you guys are

546
00:30:13,000 --> 00:30:15,280
Speaker 2: always thinking about new products and always looking for that

547
00:30:15,360 --> 00:30:20,560
Speaker 2: next thing. But I don't think people sometimes understand, like

548
00:30:20,600 --> 00:30:23,360
Speaker 2: you know, if you asked me before I met loads

549
00:30:23,400 --> 00:30:26,320
Speaker 2: of people like you and Matt Melville and stuff like that,

550
00:30:26,880 --> 00:30:28,920
Speaker 2: and you asked me how long I thought a new

551
00:30:28,960 --> 00:30:34,000
Speaker 2: product took, I'd be like, I know, like month, have

552
00:30:34,080 --> 00:30:37,160
Speaker 2: an idea, kind of put it together, chuck it in

553
00:30:37,160 --> 00:30:39,479
Speaker 2: a bottle and send it out right. It's not that hard.

554
00:30:39,640 --> 00:30:42,160
Speaker 2: But there's a lot more to it, like what goes

555
00:30:42,200 --> 00:30:45,400
Speaker 2: into how long does it take you to create a

556
00:30:45,440 --> 00:30:48,560
Speaker 2: new product? From going from literally like I've got an

557
00:30:48,640 --> 00:30:51,520
Speaker 2: idea to seeing it on a shelf, and what sort

558
00:30:51,560 --> 00:30:54,800
Speaker 2: of things go into developing a new product.

559
00:30:54,800 --> 00:30:59,280
Speaker 3: For the full horcemen, it can be six months to

560
00:30:59,320 --> 00:31:02,920
Speaker 3: a year for us to So the lamb rub is

561
00:31:02,920 --> 00:31:06,160
Speaker 3: a really good example. Actually, we had the beef rub,

562
00:31:06,200 --> 00:31:07,920
Speaker 3: we had the pork rub, which were already done. We

563
00:31:08,320 --> 00:31:11,520
Speaker 3: released those and they were family recipes and so that

564
00:31:11,640 --> 00:31:14,520
Speaker 3: was easy. The lamb rub we struggled with a weebit

565
00:31:14,600 --> 00:31:21,400
Speaker 3: because I don't like rosemary, garlic and mint sauce. It's

566
00:31:21,400 --> 00:31:25,520
Speaker 3: not my thing. And orders Sarah my wife, and Sarah's

567
00:31:25,520 --> 00:31:29,320
Speaker 3: responsible for a lot of our flavors, and so we

568
00:31:29,360 --> 00:31:32,720
Speaker 3: would play around in the kitchen, open the spice draw

569
00:31:33,720 --> 00:31:39,120
Speaker 3: and start making stuff for lamb, and over a period

570
00:31:39,120 --> 00:31:43,200
Speaker 3: of weeks months we were just on a Friday night,

571
00:31:43,400 --> 00:31:46,440
Speaker 3: Thursday night, whatever, and would kick around a few flavors

572
00:31:47,080 --> 00:31:49,560
Speaker 3: and one night and we measure everything we do so

573
00:31:49,640 --> 00:31:51,720
Speaker 3: if there's something successful, we know we can go and

574
00:31:51,760 --> 00:31:55,280
Speaker 3: replicate it. So one night we're making around and Sarah

575
00:31:55,360 --> 00:31:58,440
Speaker 3: came up with the lamb rub and I said, stop,

576
00:31:58,600 --> 00:32:04,160
Speaker 3: that's it. You've nailed it. And that's a flavor we

577
00:32:04,200 --> 00:32:08,400
Speaker 3: both really like at home. It's our go to. And

578
00:32:08,440 --> 00:32:12,440
Speaker 3: what was interesting is in seventeen eighteen, those early meatstock years,

579
00:32:13,080 --> 00:32:16,160
Speaker 3: we were cooking with rosemary, mint and those sort of

580
00:32:16,160 --> 00:32:18,800
Speaker 3: flavors because we knew that's what the judges sort of wanted.

581
00:32:18,880 --> 00:32:21,840
Speaker 3: I remember, Noel, you came past our cooking side. I

582
00:32:21,840 --> 00:32:24,760
Speaker 3: think in twenty twenty, taste is one of the sources

583
00:32:24,760 --> 00:32:27,480
Speaker 3: that I made for lamb and mint sauce is not

584
00:32:27,520 --> 00:32:28,920
Speaker 3: my go to. And I said to Nol can you

585
00:32:28,920 --> 00:32:32,160
Speaker 3: taste this because I don't it's not my think and

586
00:32:32,240 --> 00:32:33,720
Speaker 3: no Old had to taste. He goes, yeah, that's not it.

587
00:32:34,000 --> 00:32:36,840
Speaker 3: I like that. It's nice. And we used that style

588
00:32:36,880 --> 00:32:41,520
Speaker 3: of saurce on our lambish. Mit stop. This last couple

589
00:32:41,560 --> 00:32:43,880
Speaker 3: of years We've been using our own lamb rub and

590
00:32:44,000 --> 00:32:47,000
Speaker 3: using our own home flavors, the ones that we love,

591
00:32:47,720 --> 00:32:50,560
Speaker 3: and those flavors have done really really well in LA

592
00:32:50,720 --> 00:32:54,800
Speaker 3: the lamb category. So I think the judges palettes have changed,

593
00:32:55,720 --> 00:32:58,120
Speaker 3: you know, We've gone away from those traditional flavors. We're

594
00:32:58,120 --> 00:33:00,680
Speaker 3: looking for something a little bit more modern, and I

595
00:33:00,720 --> 00:33:04,560
Speaker 3: think that's really exciting. But yeah, when we develop something new,

596
00:33:04,880 --> 00:33:08,560
Speaker 3: it's in the home kitchen, spice draw gets opened and

597
00:33:08,600 --> 00:33:09,000
Speaker 3: we have a.

598
00:33:08,960 --> 00:33:16,000
Speaker 2: Plate and I guess different to then I hear quite

599
00:33:16,000 --> 00:33:18,280
Speaker 2: a lot of the American guys. They always talk about

600
00:33:18,920 --> 00:33:21,800
Speaker 2: how it tastes one way in the kitchen, and then

601
00:33:21,840 --> 00:33:24,040
Speaker 2: you send it to the commercial guys and they send

602
00:33:24,040 --> 00:33:26,360
Speaker 2: back your sondpoint and you're like, no, it's completely different,

603
00:33:26,360 --> 00:33:27,880
Speaker 2: and you have to kind of redo the whole thing,

604
00:33:27,960 --> 00:33:32,160
Speaker 2: right because when you send a bulk and copacking it, like,

605
00:33:32,240 --> 00:33:35,840
Speaker 2: they have different spices, they have different storage methods, all

606
00:33:35,840 --> 00:33:36,680
Speaker 2: this kind of stuff.

607
00:33:37,440 --> 00:33:39,720
Speaker 3: Yeah, so we live in the early days. That's what

608
00:33:39,800 --> 00:33:41,840
Speaker 3: happened to us as well. So what we learned was

609
00:33:42,160 --> 00:33:44,640
Speaker 3: is to use the spices that these guys are using.

610
00:33:45,280 --> 00:33:48,560
Speaker 3: So we will often go and pick these guys up

611
00:33:48,880 --> 00:33:51,360
Speaker 3: and go and use their gallup, go and use their salt,

612
00:33:51,440 --> 00:33:54,680
Speaker 3: go and use their unempowder, et cetera, so that we

613
00:33:54,800 --> 00:33:58,280
Speaker 3: can get it straight away and that saves another week

614
00:33:58,320 --> 00:34:02,480
Speaker 3: of development. Right, But the develop the development side is tough.

615
00:34:02,840 --> 00:34:05,360
Speaker 3: It's not an easy thing to do, and you've got

616
00:34:05,360 --> 00:34:07,440
Speaker 3: to be in our business, we have to be a

617
00:34:07,520 --> 00:34:10,560
Speaker 3: hand of percent happy with what we're doing. We won't

618
00:34:10,680 --> 00:34:13,360
Speaker 3: launch a product and this we're happy. Those two gravies

619
00:34:13,400 --> 00:34:16,719
Speaker 3: we did, they took twelve months, yeah, just to be

620
00:34:17,280 --> 00:34:20,239
Speaker 3: you know, it was outside of our wheelhouse as well.

621
00:34:20,320 --> 00:34:23,360
Speaker 3: We didn't know how to build a gravy, powdered gravy,

622
00:34:23,400 --> 00:34:26,960
Speaker 3: so it was a lot of asking, talking to people

623
00:34:28,640 --> 00:34:30,840
Speaker 3: how to balance the flavors, how to make it feel

624
00:34:30,880 --> 00:34:32,440
Speaker 3: full of fancy as well.

625
00:34:34,640 --> 00:34:41,440
Speaker 1: Nice so that seguy is nicely into flavors. Really. Obviously

626
00:34:41,719 --> 00:34:43,760
Speaker 1: you've done a lot of home cooking. We've talked about

627
00:34:43,760 --> 00:34:45,880
Speaker 1: the cooking, you know, we always discussed the stuff that

628
00:34:45,880 --> 00:34:49,440
Speaker 1: we're up to. But yeah, I mean, let's talk about chicken.

629
00:34:50,160 --> 00:34:50,360
Speaker 3: You know.

630
00:34:50,480 --> 00:34:52,799
Speaker 1: So if I'm the average home cook getting into sort

631
00:34:52,800 --> 00:34:55,960
Speaker 1: of barbecue, or I'm already into barbecue and I want

632
00:34:55,960 --> 00:34:58,359
Speaker 1: to play around with some flavors, you know, what would

633
00:34:58,400 --> 00:35:00,080
Speaker 1: you be doing with chicken nowadays?

634
00:35:01,280 --> 00:35:05,160
Speaker 3: Our chicken rub that we started with years ago, there's

635
00:35:05,239 --> 00:35:07,040
Speaker 3: one a ton of awards. In fact, I think we've

636
00:35:07,080 --> 00:35:09,600
Speaker 3: got more chicken trophies at COMP than any other trophy.

637
00:35:09,880 --> 00:35:13,160
Speaker 3: So that chicken rub worked really, really well and stilled.

638
00:35:13,080 --> 00:35:16,279
Speaker 2: You're like the polar opposite to me. I think I

639
00:35:16,360 --> 00:35:22,560
Speaker 2: have like two chicken trophies. It's my worst category.

640
00:35:24,640 --> 00:35:25,840
Speaker 1: I hate chicken.

641
00:35:26,000 --> 00:35:29,040
Speaker 3: It's the hardest one to prep for sure, for sure.

642
00:35:29,960 --> 00:35:34,319
Speaker 3: But one got a top finalist award in Australia last

643
00:35:34,400 --> 00:35:38,200
Speaker 3: year for a top rub our Manuka Hot Honey one

644
00:35:38,239 --> 00:35:39,960
Speaker 3: goes really well on chicken and I like a little

645
00:35:40,000 --> 00:35:42,840
Speaker 3: bit of heat. We sent that to America for the

646
00:35:42,840 --> 00:35:46,319
Speaker 3: Best rub on the Planet comp this year, which picked

647
00:35:46,360 --> 00:35:48,680
Speaker 3: up a fourth equal we've got pushed back to sixth

648
00:35:48,719 --> 00:35:52,879
Speaker 3: on that we had judges judges emailing us saying can

649
00:35:52,880 --> 00:35:57,320
Speaker 3: we please buy it in America and so we eventually

650
00:35:57,440 --> 00:35:59,439
Speaker 3: we've popped it on Amazon now, so that hot Honey

651
00:35:59,480 --> 00:36:04,239
Speaker 3: rubs now on in the States. So it's that those

652
00:36:04,280 --> 00:36:07,560
Speaker 3: two products chicken and honey them on chicken are really good.

653
00:36:07,840 --> 00:36:10,799
Speaker 3: That the chicken rubb is not as hot, so it's

654
00:36:11,400 --> 00:36:14,320
Speaker 3: kid free. Our pork gram actually goes really well in

655
00:36:14,400 --> 00:36:16,439
Speaker 3: chicken as well, So if you're looking for something that's

656
00:36:16,560 --> 00:36:17,279
Speaker 3: no heat.

657
00:36:17,480 --> 00:36:20,840
Speaker 2: Yeah, that's kind of interesting because I know, like without

658
00:36:20,880 --> 00:36:24,200
Speaker 2: giving away too much, like we we may use on

659
00:36:24,239 --> 00:36:27,960
Speaker 2: our chicken a rub that is not designed for chicken, right,

660
00:36:28,000 --> 00:36:30,360
Speaker 2: but they do kind of I think people get obsessed

661
00:36:30,400 --> 00:36:33,359
Speaker 2: with going it says chicken on the thing. So I'm

662
00:36:33,400 --> 00:36:35,279
Speaker 2: only I can only use this on chicken, and you

663
00:36:35,320 --> 00:36:38,600
Speaker 2: can actually, I mean they're just full of herbs and flavors, right,

664
00:36:38,760 --> 00:36:42,120
Speaker 2: so it's not like, you know, if you could put

665
00:36:42,120 --> 00:36:44,120
Speaker 2: a beef rub on your chicken if you really wanted to,

666
00:36:44,160 --> 00:36:47,640
Speaker 2: if you like a salty, salt, peppery chicken, like, go

667
00:36:47,719 --> 00:36:50,480
Speaker 2: for it. I think it's really interesting that that you

668
00:36:50,520 --> 00:36:51,560
Speaker 2: can play around with them.

669
00:36:52,040 --> 00:36:55,680
Speaker 3: But we be a Customers contact us from time to

670
00:36:55,760 --> 00:36:57,919
Speaker 3: time saying, oh they mix to this one with that run.

671
00:36:59,080 --> 00:37:01,279
Speaker 3: I think it's really good. I think people it's good

672
00:37:01,320 --> 00:37:03,759
Speaker 3: that people experiment with what we do as well and

673
00:37:03,880 --> 00:37:06,840
Speaker 3: they mix pork and chicken together or a lot of

674
00:37:06,840 --> 00:37:10,000
Speaker 3: people use the white rub that we do, which is

675
00:37:10,320 --> 00:37:14,880
Speaker 3: a general garlic buttered style seasoning because hey, look at

676
00:37:15,000 --> 00:37:18,400
Speaker 3: day this gin. It gives a good kick and people

677
00:37:18,440 --> 00:37:20,279
Speaker 3: love that. One thing we did find actually with the

678
00:37:20,280 --> 00:37:25,120
Speaker 3: white rubbers, that drives the skin of the chicken, so

679
00:37:25,400 --> 00:37:27,239
Speaker 3: it makes it much easier to dehydrate.

680
00:37:28,160 --> 00:37:31,279
Speaker 2: What do you think drives that? What's the We think

681
00:37:31,280 --> 00:37:35,080
Speaker 2: it's the milk powder, right, Yeah, that's interesting.

682
00:37:36,239 --> 00:37:38,600
Speaker 3: Yeah, yeah, we've noticed that last year when we were

683
00:37:38,640 --> 00:37:43,640
Speaker 3: cooking with Morbid of barbecue in Australia, we put white

684
00:37:43,680 --> 00:37:46,840
Speaker 3: rub on frust onto the skin and it really helped

685
00:37:46,840 --> 00:37:48,000
Speaker 3: it dry out really quickly.

686
00:37:51,040 --> 00:37:53,600
Speaker 1: And let's have a bit of a chat about pork now.

687
00:37:54,200 --> 00:37:57,120
Speaker 1: I'm just going to throw a comment in here. It's

688
00:37:57,160 --> 00:37:59,520
Speaker 1: something I've been doing for a very very long time.

689
00:38:00,800 --> 00:38:05,319
Speaker 1: Twenty four saorceman beef in any pork rub that you

690
00:38:05,480 --> 00:38:08,759
Speaker 1: use gives you really red ribs. So if you like

691
00:38:08,800 --> 00:38:12,520
Speaker 1: a really nice red base to put your glaze over.

692
00:38:13,520 --> 00:38:16,560
Speaker 1: Talking about using different rubs on different proteins for sortsmen

693
00:38:16,640 --> 00:38:19,400
Speaker 1: beef is the secret weapon for getting a bit of

694
00:38:19,400 --> 00:38:21,680
Speaker 1: red in it for me. So but anyway, yeah, back.

695
00:38:21,560 --> 00:38:22,080
Speaker 2: To your pork.

696
00:38:22,160 --> 00:38:24,880
Speaker 3: Yeah, we use it on us.

697
00:38:24,880 --> 00:38:29,000
Speaker 1: Well yeah, yeah, it's it's actually a really good flavor

698
00:38:29,000 --> 00:38:31,200
Speaker 1: and it adds a bit of savoriness to what are

699
00:38:31,239 --> 00:38:34,719
Speaker 1: normally quite sweet pork rubs, right, so if you want

700
00:38:34,719 --> 00:38:36,600
Speaker 1: to dull back some of that sweet, it's a really

701
00:38:36,640 --> 00:38:40,879
Speaker 1: good one to sort of balance flavors on pork. But yeah,

702
00:38:40,880 --> 00:38:44,200
Speaker 1: what would your typical sort of pork, you know, pork

703
00:38:44,239 --> 00:38:45,160
Speaker 1: flavor profile be.

704
00:38:45,440 --> 00:38:49,320
Speaker 3: Adam, When I did the Aussie comp this with our ribs,

705
00:38:50,000 --> 00:38:53,200
Speaker 3: which we've got a first and at the velbn cop

706
00:38:53,320 --> 00:38:56,520
Speaker 3: we did a layer of pork, a white layer of pork,

707
00:38:56,960 --> 00:39:00,640
Speaker 3: layer of hot honey, and then the little secret of

708
00:39:00,680 --> 00:39:04,319
Speaker 3: the beef rug. We give that a very light light

709
00:39:04,440 --> 00:39:05,359
Speaker 3: dusting over the top.

710
00:39:07,080 --> 00:39:09,880
Speaker 2: And would you would you take that flavor profile straight

711
00:39:09,880 --> 00:39:13,160
Speaker 2: out home as well or would you tweak it at all?

712
00:39:13,239 --> 00:39:16,640
Speaker 3: Yeah? No, Probably the only thing we change at home

713
00:39:16,760 --> 00:39:19,080
Speaker 3: is we don't really inject anything at home, but we'll

714
00:39:19,440 --> 00:39:21,400
Speaker 3: we'll still go pretty full on with the flavors. So

715
00:39:21,440 --> 00:39:23,560
Speaker 3: if I do rooms at home, I'll still go fullhouse.

716
00:39:25,239 --> 00:39:27,520
Speaker 3: We've we've been lucky enough at work. We've got a

717
00:39:27,600 --> 00:39:33,439
Speaker 3: GMG gave us a smoker earlier this year. And I've

718
00:39:33,480 --> 00:39:39,080
Speaker 3: always been a little bit anti pallet groups and I

719
00:39:39,120 --> 00:39:42,040
Speaker 3: love this thing. It's I sit in my office and

720
00:39:42,080 --> 00:39:45,040
Speaker 3: I can see it outside the window and it just

721
00:39:45,080 --> 00:39:46,360
Speaker 3: does its thing. It's awesome.

722
00:39:47,600 --> 00:39:53,040
Speaker 2: Yeah. Well they're nice and easy, right, Yeah, and I

723
00:39:53,520 --> 00:39:54,239
Speaker 2: think I can work with.

724
00:39:54,200 --> 00:39:55,200
Speaker 1: The modern technology.

725
00:39:55,280 --> 00:39:57,520
Speaker 4: The modern technology has changed a bit as well, you know,

726
00:39:57,680 --> 00:40:00,279
Speaker 4: so I remember ones I use seven eight years were

727
00:40:00,360 --> 00:40:03,640
Speaker 4: quite flavorless, yes, and I don't know what's changed something,

728
00:40:03,640 --> 00:40:06,920
Speaker 4: it's definitely changed, but you're definitely getting a lot more flavor.

729
00:40:07,080 --> 00:40:09,080
Speaker 1: On your proteins there, so i'd agree with that.

730
00:40:09,280 --> 00:40:09,480
Speaker 2: Yeah.

731
00:40:09,760 --> 00:40:11,359
Speaker 1: And I think the other thing as well is that

732
00:40:11,480 --> 00:40:14,279
Speaker 1: you know, they they do. I think, you know, I'm

733
00:40:14,320 --> 00:40:16,879
Speaker 1: thinking about sort of chicken and pork. You know, they

734
00:40:16,920 --> 00:40:19,200
Speaker 1: do lend themselves towards white meat, you know, because you

735
00:40:19,239 --> 00:40:23,680
Speaker 1: don't necessarily want a big, massive smoke flavor on what

736
00:40:23,760 --> 00:40:26,640
Speaker 1: are otherwise delicate meats, you know, so they're actually.

737
00:40:26,440 --> 00:40:27,840
Speaker 2: Quite I think there's a reason and a lot of

738
00:40:27,880 --> 00:40:32,760
Speaker 2: people are using globally pellet grills now as they're chicken

739
00:40:32,760 --> 00:40:37,600
Speaker 2: cookers for competition, and you know, yeah, obviously part of

740
00:40:37,640 --> 00:40:40,000
Speaker 2: it is that easy control, because it's one of those

741
00:40:40,040 --> 00:40:43,200
Speaker 2: cooks where I don't know about others, but we certainly

742
00:40:43,239 --> 00:40:46,040
Speaker 2: start off a lot hotter and then drop the temps.

743
00:40:46,040 --> 00:40:48,520
Speaker 2: So having it's why we run a fan for our

744
00:40:48,560 --> 00:40:50,239
Speaker 2: one on the one that we use, so we can

745
00:40:50,320 --> 00:40:52,880
Speaker 2: drop those temps nice and quick. And I guess pellet

746
00:40:52,880 --> 00:40:55,600
Speaker 2: girls saying, but that whole like the light smoke, you know,

747
00:40:55,640 --> 00:40:58,920
Speaker 2: you don't want too heavy smoke on chicken and competition

748
00:40:59,440 --> 00:41:01,480
Speaker 2: where you might a bit more at home, right, because

749
00:41:01,920 --> 00:41:06,200
Speaker 2: actually a little smoky chicken is quite nice. I quite

750
00:41:06,239 --> 00:41:08,360
Speaker 2: like it. I like to have a little bit heavier

751
00:41:08,360 --> 00:41:10,200
Speaker 2: smoke on it when I'm cooking at home than I

752
00:41:10,239 --> 00:41:11,759
Speaker 2: do a competition.

753
00:41:12,120 --> 00:41:13,920
Speaker 1: Yeah, yeah, definitely.

754
00:41:14,000 --> 00:41:16,680
Speaker 3: Yeah. I think the celt grills and run, especially for

755
00:41:16,760 --> 00:41:20,759
Speaker 3: the chicken skin with the fan blowing across the tops. Yeah,

756
00:41:20,800 --> 00:41:22,520
Speaker 3: I can really really a system.

757
00:41:23,560 --> 00:41:27,080
Speaker 2: Yeah, I find I find that is a real thing

758
00:41:27,160 --> 00:41:29,800
Speaker 2: when I'm doing it, and I use a pit barrel

759
00:41:29,840 --> 00:41:33,520
Speaker 2: but with a fan, and that airflow actually dries out

760
00:41:33,520 --> 00:41:37,600
Speaker 2: those skins completely differently to any other pit that I use,

761
00:41:38,000 --> 00:41:43,959
Speaker 2: so it sets that rub super fast. Yeah, I don't

762
00:41:43,960 --> 00:41:45,800
Speaker 2: have any problems with it, whereas I've done them on

763
00:41:45,880 --> 00:41:49,080
Speaker 2: other ones and without the airflow, and a rub takes

764
00:41:49,160 --> 00:41:51,719
Speaker 2: ages to set or you kind of doesn't get set

765
00:41:51,719 --> 00:41:53,520
Speaker 2: in time, and you're like, God, God do something with

766
00:41:53,600 --> 00:41:55,759
Speaker 2: these and all this kind of stuff. So yeah, I can,

767
00:41:55,840 --> 00:41:58,560
Speaker 2: I can totally understand that. Now we've talked a bit

768
00:41:58,560 --> 00:42:01,279
Speaker 2: about beef rubs, we're good to work beef, but beef

769
00:42:01,280 --> 00:42:03,520
Speaker 2: probably comes into two categories from most people. You know,

770
00:42:03,520 --> 00:42:06,000
Speaker 2: you've got your big cuts of beef and then you've

771
00:42:06,000 --> 00:42:09,560
Speaker 2: got steaks. Right, So are we treating them any differently

772
00:42:09,560 --> 00:42:13,880
Speaker 2: from a flavor perspective? Obviously the cooking is completely different,

773
00:42:14,040 --> 00:42:18,080
Speaker 2: But how do you approach your beef in terms of

774
00:42:18,160 --> 00:42:19,839
Speaker 2: flavors and what you want to do with them?

775
00:42:21,760 --> 00:42:25,000
Speaker 3: I think if I'm at home, I actually prefer a

776
00:42:25,040 --> 00:42:28,759
Speaker 3: bit of a lot of smoke on brisket and short room.

777
00:42:29,400 --> 00:42:35,040
Speaker 3: That's my go to. Competition barbecue has moved away from

778
00:42:35,480 --> 00:42:40,280
Speaker 3: some of that smoke, so when I go to camp,

779
00:42:41,080 --> 00:42:45,760
Speaker 3: it's a more delicate smoke flavor. But we go pretty

780
00:42:45,800 --> 00:42:52,520
Speaker 3: heavy on that beefy favory flavor with beef with rubs

781
00:42:52,560 --> 00:42:56,440
Speaker 3: and saucers and things like that. But I'm still a

782
00:42:56,520 --> 00:43:00,440
Speaker 3: home I still love a home cooked opposite brisket. I

783
00:43:00,440 --> 00:43:04,080
Speaker 3: think that's something that I still really really enjoy. And

784
00:43:04,719 --> 00:43:08,600
Speaker 3: competition barbecue moving to hot and fast, we we've gone

785
00:43:08,600 --> 00:43:13,560
Speaker 3: to that char world chart taste is quite is a

786
00:43:13,560 --> 00:43:14,280
Speaker 3: little bit different.

787
00:43:15,800 --> 00:43:18,040
Speaker 2: So are we still just looking at the you know,

788
00:43:18,080 --> 00:43:20,920
Speaker 2: are you running when you're at home? Let's let's focus

789
00:43:20,960 --> 00:43:25,400
Speaker 2: on the home side. Are you running like a Texas

790
00:43:25,400 --> 00:43:27,560
Speaker 2: style with a lot of salt and pepper. Are you

791
00:43:27,680 --> 00:43:30,360
Speaker 2: a fan of bringing in a little bit more of

792
00:43:30,440 --> 00:43:33,400
Speaker 2: that kind of Kansas City suite in there? Or like,

793
00:43:33,480 --> 00:43:36,560
Speaker 2: what's your go to flavor profile on a brisket? For

794
00:43:36,600 --> 00:43:36,960
Speaker 2: at home?

795
00:43:38,080 --> 00:43:42,040
Speaker 3: We use white rub, chicken rub, chicken rub and beef.

796
00:43:42,480 --> 00:43:44,799
Speaker 2: Yeah, what are you getting out of the chicken rub

797
00:43:44,800 --> 00:43:47,120
Speaker 2: that you like from there? What's that flavor hit?

798
00:43:48,200 --> 00:43:51,799
Speaker 3: It's got a savorype note to it, that chicken rub.

799
00:43:51,880 --> 00:43:55,280
Speaker 3: It's got a little bit of tomato pattern and it's

800
00:43:55,360 --> 00:43:59,080
Speaker 3: it's it has a deep if you know what I mean,

801
00:43:59,200 --> 00:44:04,440
Speaker 3: without being too sweet. Charlotte has been using it on

802
00:44:04,440 --> 00:44:08,759
Speaker 3: her s c A steaks and the check rub and

803
00:44:09,320 --> 00:44:13,560
Speaker 3: it gives a lovely color but also that saminess from

804
00:44:13,600 --> 00:44:14,080
Speaker 3: the tomato.

805
00:44:15,160 --> 00:44:15,440
Speaker 4: Right.

806
00:44:15,520 --> 00:44:18,720
Speaker 2: That's interesting. I wasn't expecting to hear chicken rub going

807
00:44:18,760 --> 00:44:21,120
Speaker 2: down on a on a bit of brisket. So there

808
00:44:21,160 --> 00:44:23,200
Speaker 2: you go. There's a hot tip for somebody out there

809
00:44:23,239 --> 00:44:25,080
Speaker 2: to give a got the thing.

810
00:44:25,120 --> 00:44:27,239
Speaker 3: And then sometimes I layer, but if I'm doing it

811
00:44:27,239 --> 00:44:29,160
Speaker 3: a little bit hotter of layer some black over it

812
00:44:29,280 --> 00:44:32,480
Speaker 3: just to help with the back. But otherwise, if I'm

813
00:44:32,480 --> 00:44:37,080
Speaker 3: doing it slowly, relatively slowly, I'll just let it, let

814
00:44:37,120 --> 00:44:38,400
Speaker 3: it build, it tome calor.

815
00:44:41,719 --> 00:44:47,560
Speaker 2: Well, I think there's a there's a whole thing. I

816
00:44:48,400 --> 00:44:50,920
Speaker 2: know what you mean when you say, like competitional has

817
00:44:50,960 --> 00:44:52,719
Speaker 2: almost taken a lot of the smoke out of a

818
00:44:52,760 --> 00:44:56,880
Speaker 2: lot of the meats. And it's interesting because I like

819
00:44:56,920 --> 00:45:00,719
Speaker 2: to judge at least once a year and sometimes you

820
00:45:00,800 --> 00:45:03,200
Speaker 2: hear in the judging room like people commenting on the

821
00:45:03,280 --> 00:45:06,759
Speaker 2: lack of smoke, and I sometimes think we need to

822
00:45:06,800 --> 00:45:09,520
Speaker 2: actually bring that back a bit in the competition room.

823
00:45:10,040 --> 00:45:13,920
Speaker 2: But the other thing that I'm really bad at it

824
00:45:13,960 --> 00:45:17,560
Speaker 2: because normally, if I've got a brisket, it's probably it's

825
00:45:17,560 --> 00:45:20,480
Speaker 2: probably a comp one and I'm doing either a practice

826
00:45:20,600 --> 00:45:24,120
Speaker 2: or whatever because that's but sometimes I just love to

827
00:45:24,160 --> 00:45:27,680
Speaker 2: get a pretty bog standard I used to get the

828
00:45:27,719 --> 00:45:31,680
Speaker 2: green leaves and stuff when Adam mcgilmore's and a bog

829
00:45:31,760 --> 00:45:37,680
Speaker 2: standard brisket and not cooked comp style, cooked at two

830
00:45:37,719 --> 00:45:41,680
Speaker 2: point fifty or two seventy five, and just let it go.

831
00:45:42,280 --> 00:45:45,680
Speaker 2: And I'm what I really want to do is just

832
00:45:45,719 --> 00:45:47,960
Speaker 2: one day I might have to go over to Knowles

833
00:45:48,000 --> 00:45:50,280
Speaker 2: and borrow his offset because I don't have one anymore,

834
00:45:50,920 --> 00:45:58,200
Speaker 2: and just do like a twelve hour, no wrap Texas

835
00:45:58,239 --> 00:46:03,520
Speaker 2: style brisket and just have fun with it. I just think,

836
00:46:03,719 --> 00:46:08,160
Speaker 2: you know, there's there's a whole thing around. We all

837
00:46:08,160 --> 00:46:09,640
Speaker 2: do a lot of the hot, fast stuff and the

838
00:46:09,680 --> 00:46:13,839
Speaker 2: comp style stuff. And for me, I'm ready. I think

839
00:46:13,840 --> 00:46:15,840
Speaker 2: I've said it before. I'm ready to get another offset.

840
00:46:15,840 --> 00:46:17,759
Speaker 2: If I was allowed to buy anything right now, which

841
00:46:17,800 --> 00:46:22,040
Speaker 2: I'm not, I would be buying myself a big offset

842
00:46:22,160 --> 00:46:25,240
Speaker 2: and going, you know, I'm ready for twelve to fourteen

843
00:46:25,280 --> 00:46:28,359
Speaker 2: hour cooks again, Like let's let's have some fun with it.

844
00:46:28,400 --> 00:46:31,600
Speaker 3: I think I think it's really interesting that New Zealand.

845
00:46:31,840 --> 00:46:34,200
Speaker 3: You know, we took we took on off its spoken

846
00:46:34,680 --> 00:46:38,279
Speaker 3: pretty seriously twenty seventeen, eighteen nineteen. We got into it.

847
00:46:39,880 --> 00:46:42,799
Speaker 3: By twenty twenty one, twenty two, we were cooking hotter

848
00:46:42,840 --> 00:46:45,520
Speaker 3: and faster. And I think it's great the way New

849
00:46:45,600 --> 00:46:50,000
Speaker 3: Zealand is a depth so quickly and we take charge

850
00:46:50,040 --> 00:46:51,840
Speaker 3: of something. You know, the Americans have been doing this

851
00:46:51,960 --> 00:46:53,880
Speaker 3: river and we think we do it better, and to

852
00:46:53,920 --> 00:46:57,759
Speaker 3: be honest, we probably do. We're very good with flavor here,

853
00:46:58,200 --> 00:47:00,960
Speaker 3: and we're very good with cooking. We produce some good

854
00:47:00,960 --> 00:47:04,919
Speaker 3: home cooks in this country. And I think it's great

855
00:47:04,960 --> 00:47:06,880
Speaker 3: the way we sort of took hold of hot and fastening.

856
00:47:06,960 --> 00:47:08,600
Speaker 3: Let's do it, and we can do it really well.

857
00:47:09,120 --> 00:47:12,960
Speaker 3: And then I'm of the opinion now that on the

858
00:47:13,080 --> 00:47:15,840
Speaker 3: low and slow is still a lot of fun. And

859
00:47:16,360 --> 00:47:20,560
Speaker 3: Sunday Sunday morning, getting up early, prepping your brisket, the

860
00:47:20,600 --> 00:47:24,960
Speaker 3: boys are coming over for the UFC. There's a lot

861
00:47:24,960 --> 00:47:29,480
Speaker 3: of pride involved in cooking well for your buddies, and

862
00:47:29,920 --> 00:47:32,480
Speaker 3: especially for a sports afternoon or a sports night, you know,

863
00:47:32,520 --> 00:47:35,080
Speaker 3: the All Blacks Night been playing on Saturday night and

864
00:47:35,120 --> 00:47:38,480
Speaker 3: you've got to get a brisket ready by kickoff. I

865
00:47:38,520 --> 00:47:41,839
Speaker 3: love that. I think that's just awesome. And when your

866
00:47:41,880 --> 00:47:45,600
Speaker 3: mates come over who maybe haven't experienced that style of

867
00:47:45,600 --> 00:47:51,880
Speaker 3: cooking before, you blow people away, whether it's ribs or

868
00:47:51,920 --> 00:47:55,720
Speaker 3: brisket or pul's. Some people who haven't experienced that before

869
00:47:55,880 --> 00:47:59,560
Speaker 3: just just love it and you then build another barbecue.

870
00:48:01,000 --> 00:48:05,799
Speaker 2: Well. And when we talked to Jess Priles earlier on

871
00:48:05,880 --> 00:48:09,080
Speaker 2: in the year, you know, she talked a lot about

872
00:48:10,280 --> 00:48:13,600
Speaker 2: how you know a Texas brisket is a special thing.

873
00:48:14,239 --> 00:48:17,600
Speaker 2: And you can't cook a Texas style brisket in you know,

874
00:48:17,960 --> 00:48:21,760
Speaker 2: five hours just doesn't happen. Like that's a different style

875
00:48:21,800 --> 00:48:24,400
Speaker 2: of brisket. And you know, for her, she's like, if

876
00:48:24,440 --> 00:48:27,040
Speaker 2: you're cooking a brisket in less than ten to twelve hours,

877
00:48:27,040 --> 00:48:30,520
Speaker 2: it's not Texas style, not Texas style with the salt

878
00:48:30,560 --> 00:48:33,400
Speaker 2: pepper wrap, and it looks like a piece of asteroid

879
00:48:33,480 --> 00:48:37,320
Speaker 2: or something that's that's come through the through the atmosphere

880
00:48:37,320 --> 00:48:40,319
Speaker 2: and landed in the in the thing. You know, it

881
00:48:40,360 --> 00:48:43,200
Speaker 2: should be like this black lump of crusty stuff which

882
00:48:43,200 --> 00:48:45,520
Speaker 2: has a beautiful inside, but you get that lovely crispy

883
00:48:45,600 --> 00:48:49,040
Speaker 2: bark as well. So yeah, I think we've lost that.

884
00:48:49,360 --> 00:48:53,560
Speaker 1: I have to agree. I have to agree with that. Yeah.

885
00:48:54,160 --> 00:48:55,839
Speaker 1: You know, the last pop up I did, I did

886
00:48:55,880 --> 00:48:59,160
Speaker 1: two fifty degrees. One of the briskets stayed on for

887
00:48:59,200 --> 00:49:01,600
Speaker 1: twelve and a half hour, you know, and the bark

888
00:49:01,760 --> 00:49:03,640
Speaker 1: was second to none, you know, and it was a

889
00:49:03,640 --> 00:49:05,480
Speaker 1: hard cook. Don't get me wrong, It's been a long

890
00:49:05,520 --> 00:49:08,440
Speaker 1: time since I've done a twelve hour you know brisket.

891
00:49:08,520 --> 00:49:10,960
Speaker 1: But yeah, it's just something about it, you know, you

892
00:49:11,040 --> 00:49:13,239
Speaker 1: break down all the microcollagens. And you know, we're going

893
00:49:13,239 --> 00:49:16,279
Speaker 1: back to flavor on beef just that straight salt and

894
00:49:16,320 --> 00:49:19,560
Speaker 1: pepper and a twelve hour cook, and you're getting layers

895
00:49:19,560 --> 00:49:22,200
Speaker 1: of flavor in that that are way beyond just salt

896
00:49:22,239 --> 00:49:25,080
Speaker 1: and pepper, right, So I think that's the other side

897
00:49:25,120 --> 00:49:27,239
Speaker 1: to flavor, right, is using the woods that you use

898
00:49:27,280 --> 00:49:30,480
Speaker 1: and the length of the cook to impart different layers

899
00:49:30,480 --> 00:49:32,680
Speaker 1: of flavor onto the meat as well. It's not just

900
00:49:32,719 --> 00:49:33,840
Speaker 1: about the rub, right.

901
00:49:33,840 --> 00:49:38,200
Speaker 3: You would becomes your salt and pepper, but you know

902
00:49:38,280 --> 00:49:41,319
Speaker 3: that's your that's your flavor profile when you're adding you know, look,

903
00:49:42,480 --> 00:49:45,439
Speaker 3: epple goes with pork. We know that the cheery goes

904
00:49:45,440 --> 00:49:49,239
Speaker 3: with pork. Fud of cow that's often used here, it

905
00:49:49,280 --> 00:49:52,799
Speaker 3: goes with beef quite well. You know, we used to

906
00:49:52,920 --> 00:49:55,319
Speaker 3: use a bood of cow on our ribs in the day.

907
00:49:55,600 --> 00:49:57,160
Speaker 3: Because I really love.

908
00:49:57,040 --> 00:49:59,040
Speaker 2: I use it on pretty much everything. It's like my

909
00:49:59,200 --> 00:50:04,160
Speaker 2: base smoke layer apart from chicken, but rapes pork briskit

910
00:50:04,280 --> 00:50:08,240
Speaker 2: for cops liked car is. It goes in every single

911
00:50:08,239 --> 00:50:11,480
Speaker 2: thing and then I might add something else. Yeah, I

912
00:50:11,719 --> 00:50:13,320
Speaker 2: love and it's native.

913
00:50:15,200 --> 00:50:17,520
Speaker 1: Back in the day when I first competing, we were

914
00:50:17,600 --> 00:50:21,440
Speaker 1: using dead standing knookah. Yeah, that was the secret, you know,

915
00:50:21,560 --> 00:50:24,279
Speaker 1: for us, And it definitely didn't taste like fish. It

916
00:50:24,280 --> 00:50:26,000
Speaker 1: was an amazing wood. You know, if you've got it

917
00:50:26,080 --> 00:50:30,760
Speaker 1: seasoned well, carnuokah is beautiful. But if it's not seasoned well,

918
00:50:30,880 --> 00:50:34,719
Speaker 1: it tastes that fish.

919
00:50:35,000 --> 00:50:38,800
Speaker 2: Just reminds me. It's just like just smells like a

920
00:50:38,880 --> 00:50:41,520
Speaker 2: musicaland barbecue and not in a good way, right, Just

921
00:50:41,560 --> 00:50:45,439
Speaker 2: like it was like, yeah, somebody is doing somebody's got

922
00:50:45,480 --> 00:50:46,239
Speaker 2: some supper, and.

923
00:50:48,360 --> 00:50:50,520
Speaker 1: I'm going to I'm going to cook something with canuka

924
00:50:50,600 --> 00:50:52,880
Speaker 1: one day and not tell you if you can pick it,

925
00:50:52,920 --> 00:50:54,600
Speaker 1: because I think if you use it in the right way,

926
00:50:54,680 --> 00:50:58,040
Speaker 1: it's pretty amazing. And maybe we talked about lamb earlier.

927
00:50:58,880 --> 00:51:01,040
Speaker 1: You know, there's so many different and huts of lamb. Right,

928
00:51:01,120 --> 00:51:04,759
Speaker 1: You've got the shoulders low and slow, You've got filets

929
00:51:04,800 --> 00:51:08,200
Speaker 1: and racks hot and fast. You know, so how are

930
00:51:08,239 --> 00:51:10,440
Speaker 1: you treating those? I mean, obviously you've got an absolute

931
00:51:10,560 --> 00:51:12,840
Speaker 1: cracker of a lamb rub, which we talked about earlier.

932
00:51:13,480 --> 00:51:15,719
Speaker 1: But if you take it away from barbecue rubs for

933
00:51:15,760 --> 00:51:20,440
Speaker 1: a minute and let's think about lamb. You know, spic shelf,

934
00:51:20,880 --> 00:51:24,200
Speaker 1: you got some lemon, got some garlic. You know, let's

935
00:51:24,239 --> 00:51:26,640
Speaker 1: talk about that for a minute. How would you treat

936
00:51:26,640 --> 00:51:27,960
Speaker 1: your lamb if you're not going to go down the

937
00:51:28,000 --> 00:51:29,399
Speaker 1: barbecue road, if you're just going to do it over

938
00:51:29,480 --> 00:51:31,040
Speaker 1: charcoal or something like that, you know, what would you

939
00:51:31,080 --> 00:51:31,360
Speaker 1: do with that?

940
00:51:31,880 --> 00:51:34,279
Speaker 3: Salt pepper and lemon rind is my sort of go

941
00:51:34,400 --> 00:51:36,920
Speaker 3: to if I'm away on holiday or something like that,

942
00:51:37,000 --> 00:51:39,719
Speaker 3: and I don't hear excess the amount of times I've

943
00:51:39,719 --> 00:51:43,680
Speaker 3: been around holand not taking my own product. It's quite embarrassing, actually,

944
00:51:44,760 --> 00:51:46,840
Speaker 3: and you have to build something on the on the go.

945
00:51:47,120 --> 00:51:51,840
Speaker 3: So I really like limon limon juice and rind. I

946
00:51:51,880 --> 00:51:54,839
Speaker 3: think is really underrated, especially for some of that sort

947
00:51:54,840 --> 00:51:55,560
Speaker 3: of fire cooking.

948
00:51:57,280 --> 00:51:57,840
Speaker 2: My one of.

949
00:51:57,880 --> 00:52:04,319
Speaker 3: My most favorite dishes years ago was just a lamb

950
00:52:04,360 --> 00:52:07,520
Speaker 3: shoulder done on a pizza raven and we did it

951
00:52:07,680 --> 00:52:10,799
Speaker 3: exactly salt pepper with some lemon rind. And we were

952
00:52:10,800 --> 00:52:15,520
Speaker 3: on holiday on WAYI actually and this house set of

953
00:52:15,600 --> 00:52:17,800
Speaker 3: pizza raven and we thought, let's give us a go overnight.

954
00:52:17,840 --> 00:52:21,239
Speaker 3: We had pizzas in the afternoon to the evening, and

955
00:52:21,280 --> 00:52:23,800
Speaker 3: then as the pizza raven called overnight, we put the

956
00:52:23,880 --> 00:52:26,759
Speaker 3: lamb cholder in and it's probably one of the best

957
00:52:26,840 --> 00:52:32,839
Speaker 3: lamb sholders I've ever had, Absolutely beautiful with pooda cow

958
00:52:33,000 --> 00:52:34,800
Speaker 3: would a little bit of tea tree, to be honest,

959
00:52:35,719 --> 00:52:38,520
Speaker 3: that's those sort of flavors. It was pretty heavy, but man,

960
00:52:39,920 --> 00:52:42,600
Speaker 3: it was young. It was just awesome. And we made

961
00:52:42,640 --> 00:52:47,399
Speaker 3: a rego with it and some Papa doll and it

962
00:52:47,440 --> 00:52:50,480
Speaker 3: was around.

963
00:52:51,239 --> 00:52:53,200
Speaker 1: And it's funny actually my classes. You know, when I

964
00:52:53,239 --> 00:52:55,359
Speaker 1: do a pulled lamb, I always actually put a little

965
00:52:55,360 --> 00:52:57,040
Speaker 1: twist of lemon on at the end and people look

966
00:52:57,080 --> 00:52:59,480
Speaker 1: at it and go, what is he doing? You know,

967
00:52:59,520 --> 00:53:02,880
Speaker 1: but actually cuts the lamb fat and it does elevate

968
00:53:02,920 --> 00:53:06,879
Speaker 1: it quite significantly, you know. So Lemon's super underrated as

969
00:53:06,880 --> 00:53:09,399
Speaker 1: a sort of finishing product. When you cook a even

970
00:53:09,400 --> 00:53:11,600
Speaker 1: a low and slow lamb, you know, it's it's pretty

971
00:53:11,600 --> 00:53:12,480
Speaker 1: amazing when you do that.

972
00:53:12,840 --> 00:53:15,680
Speaker 3: Yeah, like Monday to Friday, Like lan Rump is my

973
00:53:15,800 --> 00:53:20,680
Speaker 3: favorite lamb cat. Oh yeah, Beauty and Syrup makes the

974
00:53:20,719 --> 00:53:24,800
Speaker 3: most amazing mushroom rosotto. And we will do a mushroom

975
00:53:24,840 --> 00:53:27,600
Speaker 3: rosotto heaps of palms and stuff and slice the land

976
00:53:27,719 --> 00:53:28,439
Speaker 3: up over the top.

977
00:53:28,760 --> 00:53:31,279
Speaker 2: Yeah that sounds I'm coming to your house for a

978
00:53:31,320 --> 00:53:33,400
Speaker 2: weekday it sounds that sounds.

979
00:53:33,480 --> 00:53:38,640
Speaker 3: Anytime, anytime, anytime, h and mate fish.

980
00:53:38,840 --> 00:53:42,000
Speaker 1: I mean, we haven't really had much to polarizing, isn't it.

981
00:53:43,120 --> 00:53:46,640
Speaker 1: I will see. The thing is like Heather, my partner's

982
00:53:46,880 --> 00:53:51,000
Speaker 1: like really allergic to shellfish and doesn't like much fish,

983
00:53:51,400 --> 00:53:54,640
Speaker 1: like eat a blue cord or a nice flaky white

984
00:53:54,640 --> 00:53:58,560
Speaker 1: fish turkey something like that. But generally she's very much

985
00:53:58,640 --> 00:54:01,399
Speaker 1: the white flaky lane, you know. And we don't cook

986
00:54:01,520 --> 00:54:03,000
Speaker 1: too much of it anymore. I used to eat a

987
00:54:03,040 --> 00:54:04,520
Speaker 1: ton of fish and a ton of shellfish, but she's

988
00:54:04,560 --> 00:54:07,719
Speaker 1: highly allergic. So you do you get much you know,

989
00:54:07,800 --> 00:54:09,399
Speaker 1: do you do much fish at home?

990
00:54:09,480 --> 00:54:13,680
Speaker 3: We do orange roughy I really like. That's just coming

991
00:54:13,680 --> 00:54:15,560
Speaker 3: back on the market probably in the last twelve months.

992
00:54:16,480 --> 00:54:18,840
Speaker 3: We've got a local fish shop and grenals here that

993
00:54:18,840 --> 00:54:25,440
Speaker 3: that gets that and that's a beautiful white ferm flesh.

994
00:54:25,560 --> 00:54:29,600
Speaker 3: And to be honest, we use Panco crumb and our

995
00:54:29,680 --> 00:54:33,280
Speaker 3: helipen on orange rub and we put a good helping

996
00:54:33,280 --> 00:54:36,879
Speaker 3: of that and you get a really beautiful citrusy heat

997
00:54:37,680 --> 00:54:40,320
Speaker 3: with the with that with that rub and then mixed

998
00:54:40,400 --> 00:54:43,440
Speaker 3: with the Panco that nice crispy sort of texture, and

999
00:54:43,480 --> 00:54:47,360
Speaker 3: that for us is game changer on fish. That's to

1000
00:54:47,400 --> 00:54:52,160
Speaker 3: be honest, it's really ignited my love for eating fish again. Ups,

1001
00:54:52,200 --> 00:54:54,759
Speaker 3: I love but you know they're expensive. But we buy

1002
00:54:54,760 --> 00:54:57,640
Speaker 3: those frozen ones that came from overseas and they're pretty cheap.

1003
00:54:57,719 --> 00:55:01,319
Speaker 2: Now you may have to sell because earlier on on

1004
00:55:01,360 --> 00:55:06,240
Speaker 2: this show we were talking about should does fish ruin

1005
00:55:06,320 --> 00:55:09,680
Speaker 2: a barbecue? So do you have a separate barbecue to

1006
00:55:09,680 --> 00:55:14,040
Speaker 2: cook your fish like Noel does the princess Noel over here? Yes,

1007
00:55:14,120 --> 00:55:17,040
Speaker 2: have a separate barbecue. I need to cook a fish

1008
00:55:17,239 --> 00:55:18,880
Speaker 2: or do you just go? You know what, It's fine,

1009
00:55:19,160 --> 00:55:20,040
Speaker 2: You're just cooking it wrong.

1010
00:55:21,560 --> 00:55:23,800
Speaker 3: I smoked my fish in an old pro que that

1011
00:55:23,840 --> 00:55:26,680
Speaker 3: I've got. There is just for there is just for

1012
00:55:26,800 --> 00:55:30,680
Speaker 3: my my like I smoked salmon and others. And if

1013
00:55:30,719 --> 00:55:32,600
Speaker 3: I do it in the palet grill, I have a

1014
00:55:35,200 --> 00:55:37,920
Speaker 3: special dish that it goes in that everything that falls

1015
00:55:37,920 --> 00:55:39,760
Speaker 3: off the fish goes in that dish so that doesn't

1016
00:55:39,800 --> 00:55:42,920
Speaker 3: touch the pelt grill. So I am pretty fascinating with

1017
00:55:43,000 --> 00:55:44,640
Speaker 3: my barbecues.

1018
00:55:44,440 --> 00:55:47,200
Speaker 2: Yes, so I bet you. I bet you you clean

1019
00:55:47,280 --> 00:55:50,480
Speaker 2: your barbecues. You don't believe in the older You know,

1020
00:55:50,560 --> 00:55:52,719
Speaker 2: you don't clean your barbecue because it adds flavor to

1021
00:55:52,760 --> 00:55:54,840
Speaker 2: your next cook myth do you.

1022
00:55:55,000 --> 00:55:57,080
Speaker 3: I've got to be honest. I've got a son who

1023
00:55:57,120 --> 00:55:59,239
Speaker 3: cleans my barbecue.

1024
00:56:01,520 --> 00:56:05,560
Speaker 1: I love it it, mate, just on your orange and

1025
00:56:05,640 --> 00:56:09,640
Speaker 1: jalapeno ru I remember you giving me that. Yeah, And

1026
00:56:10,440 --> 00:56:14,400
Speaker 1: I have to say it was an amazing rub to

1027
00:56:14,600 --> 00:56:17,840
Speaker 1: use a couple of things I did with it. I

1028
00:56:17,840 --> 00:56:20,120
Speaker 1: actually mixed it with dema Era sugar and put it

1029
00:56:20,120 --> 00:56:22,359
Speaker 1: on a salmon and cure that and then smoked it.

1030
00:56:23,120 --> 00:56:24,759
Speaker 1: And that that was actually one of the best things

1031
00:56:24,800 --> 00:56:27,480
Speaker 1: I've eaten if I'm honesty, and I've used it on whitefish,

1032
00:56:27,600 --> 00:56:31,000
Speaker 1: I've mixed it into a compound butter and finished things

1033
00:56:31,000 --> 00:56:33,480
Speaker 1: off with it. You know, it is actually a super

1034
00:56:33,560 --> 00:56:38,440
Speaker 1: super versatile flavor. So yeah, awesome, awesome rub. And I

1035
00:56:38,480 --> 00:56:39,879
Speaker 1: know that's gone well for you as well.

1036
00:56:39,960 --> 00:56:42,520
Speaker 3: Yeah. We do chicken tacos at home the time. We

1037
00:56:43,280 --> 00:56:46,000
Speaker 3: buy the white corn flour or the blue corn flour

1038
00:56:47,280 --> 00:56:49,600
Speaker 3: and we make our own tacos. And but some pieces.

1039
00:56:50,360 --> 00:56:53,719
Speaker 3: We we use it on beef scuit, steak, we use

1040
00:56:53,719 --> 00:56:56,759
Speaker 3: it on chicken, We use it on prawn's. Just try

1041
00:56:57,440 --> 00:56:59,440
Speaker 3: we see you an eye truck to be asked trying

1042
00:56:59,480 --> 00:57:01,040
Speaker 3: to be a little bit healthy all their eating. In

1043
00:57:01,080 --> 00:57:04,640
Speaker 3: the last couple of couple of months in trying to

1044
00:57:04,640 --> 00:57:06,520
Speaker 3: find some riscipies that we can use with our own

1045
00:57:06,560 --> 00:57:11,280
Speaker 3: stuff that's easy, so that in the corn tacos are

1046
00:57:11,440 --> 00:57:12,000
Speaker 3: a good option.

1047
00:57:13,840 --> 00:57:15,640
Speaker 1: Definitely, definitely.

1048
00:57:17,000 --> 00:57:17,200
Speaker 2: Mate.

1049
00:57:17,280 --> 00:57:21,760
Speaker 1: Let's talk about sauces now. Obviously you've got a really

1050
00:57:22,160 --> 00:57:26,480
Speaker 1: lovely range of you know, sources, and most of them

1051
00:57:26,480 --> 00:57:28,760
Speaker 1: are go tos in many people's pantries. You know, I

1052
00:57:28,800 --> 00:57:30,960
Speaker 1: love that. I do like that, Manuka honey one I.

1053
00:57:30,960 --> 00:57:31,439
Speaker 3: Have to say.

1054
00:57:32,560 --> 00:57:35,000
Speaker 1: But look, you know, your average Joe obviously if they

1055
00:57:35,160 --> 00:57:36,280
Speaker 1: if they want to have a bit of a go

1056
00:57:36,360 --> 00:57:39,960
Speaker 1: and mix up a quick source, where would you start

1057
00:57:39,960 --> 00:57:40,840
Speaker 1: with something like that?

1058
00:57:40,960 --> 00:57:41,160
Speaker 2: You know?

1059
00:57:41,280 --> 00:57:44,000
Speaker 1: I mean obviously we always make sort of you know,

1060
00:57:44,160 --> 00:57:46,040
Speaker 1: Jew's and stuff like that at home. But you know,

1061
00:57:46,040 --> 00:57:48,160
Speaker 1: if you if you're relatively new to this style of

1062
00:57:48,200 --> 00:57:50,160
Speaker 1: cooking and you wanted to sort of knock something fairly

1063
00:57:50,200 --> 00:57:53,800
Speaker 1: simple up, you know, what would your sort of two

1064
00:57:53,880 --> 00:57:56,240
Speaker 1: or three core ingredients be as a base and then

1065
00:57:56,280 --> 00:57:58,440
Speaker 1: building out from there? You know what would you I think.

1066
00:57:58,280 --> 00:58:00,320
Speaker 3: If you're trying to make it easy for yourself home,

1067
00:58:01,560 --> 00:58:04,840
Speaker 3: start with a good tomatoe based sauce Because that's what

1068
00:58:04,880 --> 00:58:07,680
Speaker 3: they're all based on, and then start adding your flavors

1069
00:58:07,680 --> 00:58:10,360
Speaker 3: from there. So things we use obviously brown sugar rather

1070
00:58:10,360 --> 00:58:15,480
Speaker 3: than white sugar, onion and garlic powders, those sort of nice,

1071
00:58:15,520 --> 00:58:18,600
Speaker 3: sort of savory flavors, and then you can introduce heat,

1072
00:58:20,400 --> 00:58:24,160
Speaker 3: and you've got to cook everything down gently, not too hot.

1073
00:58:25,680 --> 00:58:27,800
Speaker 3: We played with rib blays for a long time when

1074
00:58:27,840 --> 00:58:30,520
Speaker 3: we were first starting because there was nothing available off

1075
00:58:30,560 --> 00:58:33,600
Speaker 3: the shelf, and every time I cooked rooms at home,

1076
00:58:33,640 --> 00:58:36,400
Speaker 3: I'd have to make a sauce and it got really frustrated.

1077
00:58:36,480 --> 00:58:39,200
Speaker 3: I was like, man, this is probably somebody should make

1078
00:58:39,240 --> 00:58:45,880
Speaker 3: a rib blase. And that was back in seventeen and

1079
00:58:46,480 --> 00:58:49,400
Speaker 3: I'd make this stuff by the sort of five liter

1080
00:58:52,080 --> 00:58:55,320
Speaker 3: sauce pan and all my bait, all my mates wanted it,

1081
00:58:55,400 --> 00:58:57,880
Speaker 3: so they would turn up with their empty bottles and

1082
00:58:57,920 --> 00:59:02,760
Speaker 3: would fill it up. And you know he's Talkland was

1083
00:59:02,800 --> 00:59:06,240
Speaker 3: camel and riblows from from our house. Our guests built

1084
00:59:06,280 --> 00:59:10,800
Speaker 3: from cooking. This stuff was through the roof. And so

1085
00:59:11,720 --> 00:59:15,480
Speaker 3: you're starting with just just buy a shaft to matter source.

1086
00:59:15,880 --> 00:59:18,480
Speaker 3: It is a good way to start. It's a cheap

1087
00:59:18,520 --> 00:59:20,960
Speaker 3: way to start, and then build it from there with

1088
00:59:21,000 --> 00:59:23,720
Speaker 3: your sugar and your your spices and that sort of stuff,

1089
00:59:24,120 --> 00:59:25,840
Speaker 3: and that's what we did to start with.

1090
00:59:27,040 --> 00:59:29,880
Speaker 2: Hm. Well, I think you know, and then you know

1091
00:59:29,920 --> 00:59:32,280
Speaker 2: the other way to do it is obviously by a

1092
00:59:32,400 --> 00:59:35,439
Speaker 2: jar of your source, your source, and start from there.

1093
00:59:36,120 --> 00:59:39,760
Speaker 2: Do the easier way. Yeah, Why we have easier Why

1094
00:59:39,840 --> 00:59:42,680
Speaker 2: we have commercial sources. Yeah, cheap in the long run.

1095
00:59:42,680 --> 00:59:45,240
Speaker 3: And tell you that now, well, a bottle of our

1096
00:59:45,320 --> 00:59:49,040
Speaker 3: rib blaze does eight to t rex roobs exactly. Yeah.

1097
00:59:49,160 --> 00:59:53,160
Speaker 2: Now it is time to turn up that heat a

1098
00:59:53,160 --> 00:59:55,560
Speaker 2: little bit and we're going to fire some quick fires

1099
00:59:55,600 --> 00:59:57,840
Speaker 2: at you. But before we fire some quick fires at you,

1100
00:59:58,160 --> 01:00:04,120
Speaker 2: that's quick fire, some ads all you, all right, adam,

1101
01:00:04,680 --> 01:00:06,880
Speaker 2: it is time. We've got some new quick fire. I

1102
01:00:06,880 --> 01:00:08,600
Speaker 2: don't know if we even't had these or we did

1103
01:00:08,600 --> 01:00:10,920
Speaker 2: them on the last time because we were doing a

1104
01:00:11,000 --> 01:00:13,280
Speaker 2: round table star thing. So you may never have been

1105
01:00:13,320 --> 01:00:15,400
Speaker 2: asked some of these questions before in your life. But

1106
01:00:16,320 --> 01:00:19,800
Speaker 2: we're going to fire some in here. I'm going to

1107
01:00:19,920 --> 01:00:24,320
Speaker 2: kick us off. What is the strangest thing you've ever eaten?

1108
01:00:26,640 --> 01:00:29,000
Speaker 3: Beef tendons? We talked about this, we did.

1109
01:00:29,080 --> 01:00:33,400
Speaker 2: Yes, yeah, you've still got the beef tendons, that's right.

1110
01:00:33,760 --> 01:00:34,680
Speaker 3: Textually awful.

1111
01:00:34,760 --> 01:00:38,120
Speaker 2: Yeah, I can't imagine them being good.

1112
01:00:37,960 --> 01:00:44,280
Speaker 1: To be honest, right, what was the best Birthday present

1113
01:00:44,440 --> 01:00:45,320
Speaker 1: or Christmas present?

1114
01:00:48,160 --> 01:00:51,400
Speaker 3: I'm an eighties kid or I've born seventies, but eighties

1115
01:00:51,480 --> 01:00:54,480
Speaker 3: bnxpipe sort of grew up around the area. And I've

1116
01:00:54,520 --> 01:00:57,600
Speaker 3: got a red line BNX bite, which was in those

1117
01:00:57,680 --> 01:00:58,800
Speaker 3: days pretty flash.

1118
01:01:00,040 --> 01:01:03,040
Speaker 2: Yeah you you you come from a nice family that

1119
01:01:03,520 --> 01:01:07,840
Speaker 2: got you got your flash BMX mate, a red line,

1120
01:01:07,920 --> 01:01:08,600
Speaker 2: holy sh it.

1121
01:01:08,680 --> 01:01:15,919
Speaker 1: Had a chopper a grifter. It was one of those two.

1122
01:01:15,920 --> 01:01:16,360
Speaker 1: I knew it.

1123
01:01:17,560 --> 01:01:19,720
Speaker 3: I was racing be mixed bikes on those days when

1124
01:01:19,720 --> 01:01:23,520
Speaker 3: I was nineteen years old, and it did reasonably well,

1125
01:01:23,560 --> 01:01:25,280
Speaker 3: and the red line was like the reward.

1126
01:01:25,800 --> 01:01:28,080
Speaker 2: Wow, yeah, that is a nice one. That is a

1127
01:01:28,160 --> 01:01:31,640
Speaker 2: nice one. That's good. Okay, we've all we've all got them,

1128
01:01:31,840 --> 01:01:35,960
Speaker 2: and uh, you're not allowed to say the old Bear Claus.

1129
01:01:36,080 --> 01:01:39,680
Speaker 2: What is the most useless barbecue purchase that you've ever

1130
01:01:39,800 --> 01:01:42,080
Speaker 2: got in your house? You just looked at and why.

1131
01:01:43,840 --> 01:01:46,760
Speaker 3: I got given in no names given, and I got

1132
01:01:46,800 --> 01:01:49,480
Speaker 3: given a brisket sham.

1133
01:01:49,600 --> 01:01:54,560
Speaker 2: Oh, Ken can't give it to you.

1134
01:01:54,600 --> 01:02:02,800
Speaker 3: No for helping MeRIP prip taking the bet off brit Yeah.

1135
01:02:02,120 --> 01:02:06,720
Speaker 2: Ken, a few shows ago not awesome. Ken mcaberg talked

1136
01:02:06,760 --> 01:02:10,520
Speaker 2: about these and said he put that as his most

1137
01:02:10,600 --> 01:02:14,560
Speaker 2: useless one, and then he sent NOL and I some

1138
01:02:14,560 --> 01:02:18,560
Speaker 2: some rubs and lo and behold in both boxes was

1139
01:02:18,680 --> 01:02:23,040
Speaker 2: freaking bricks. So I have one as well now and

1140
01:02:23,040 --> 01:02:24,560
Speaker 2: I haven't used it on the brisket yet.

1141
01:02:26,000 --> 01:02:29,200
Speaker 1: Can I just say I was. I was actually quite impressed.

1142
01:02:29,240 --> 01:02:34,320
Speaker 1: I actually just ran it across striping from my arm.

1143
01:02:34,760 --> 01:02:36,200
Speaker 2: It's actually shaving your arm.

1144
01:02:36,600 --> 01:02:37,960
Speaker 1: I'm going to give it a go. I'm going to

1145
01:02:38,000 --> 01:02:38,400
Speaker 1: give it a go.

1146
01:02:38,880 --> 01:02:41,920
Speaker 2: Considering your Greek heritage, that's some some effort that it

1147
01:02:42,040 --> 01:02:44,880
Speaker 2: got through those wires on your arm.

1148
01:02:44,880 --> 01:02:59,000
Speaker 5: I can tell you, all right, alright, what's your what's

1149
01:02:59,080 --> 01:03:00,000
Speaker 5: your guilty place?

1150
01:03:00,640 --> 01:03:03,120
Speaker 1: Big deep hair mate? Something we don't know about you

1151
01:03:04,160 --> 01:03:07,920
Speaker 1: that people would be surprised by any any weird music?

1152
01:03:08,480 --> 01:03:13,520
Speaker 3: You know. I'm a I'm a I'm a techno music guy,

1153
01:03:13,880 --> 01:03:18,640
Speaker 3: but I guilty pleasure. I love the plasic cows, that's

1154
01:03:18,720 --> 01:03:24,439
Speaker 3: my I think I've built them. I've bought them of head. Yeah,

1155
01:03:25,160 --> 01:03:26,160
Speaker 3: I love I love them.

1156
01:03:27,560 --> 01:03:28,640
Speaker 1: What are you running at the moment?

1157
01:03:28,720 --> 01:03:32,600
Speaker 3: I'm not. We sold our track last year. We had

1158
01:03:32,600 --> 01:03:35,120
Speaker 3: a forty eight fort if one track with a big

1159
01:03:35,160 --> 01:03:39,680
Speaker 3: block in it. It was a beautiful truck. We had

1160
01:03:40,640 --> 01:03:43,280
Speaker 3: a buyer who just managed to see the truck who

1161
01:03:43,680 --> 01:03:45,760
Speaker 3: the car wasn't for sale, and he said, I want

1162
01:03:45,760 --> 01:03:49,000
Speaker 3: to buy your track. Anyway, we came to a number

1163
01:03:49,000 --> 01:03:51,240
Speaker 3: and said it has to go. So at the moment

1164
01:03:51,280 --> 01:03:53,360
Speaker 3: we were in the in the looking phase again, so

1165
01:03:54,200 --> 01:03:55,560
Speaker 3: that we'll probably build something this time.

1166
01:03:55,600 --> 01:03:58,200
Speaker 2: That's kind of the fun bit. Anyway, I reckon half

1167
01:03:58,240 --> 01:04:00,400
Speaker 2: the purchases I make. I have the most fun before

1168
01:04:00,400 --> 01:04:04,040
Speaker 2: i've bought them, just where anything is a possibility, right,

1169
01:04:04,080 --> 01:04:08,439
Speaker 2: And you're just like, yeah, it's great, right, what keeps

1170
01:04:08,480 --> 01:04:14,120
Speaker 2: you saying? My wife, that's not normally the answer that

1171
01:04:14,200 --> 01:04:19,880
Speaker 2: we're gotsane, not insane.

1172
01:04:20,120 --> 01:04:21,640
Speaker 3: You've both met here.

1173
01:04:21,680 --> 01:04:26,600
Speaker 1: So it's very calm, calming, natured, la very lucky man.

1174
01:04:27,000 --> 01:04:32,160
Speaker 2: Yes, you are well mate, you you've survived. And I

1175
01:04:32,240 --> 01:04:34,640
Speaker 2: guess where can people keep up with you? Guys online?

1176
01:04:35,080 --> 01:04:38,200
Speaker 2: And you know, if you want to plug any place

1177
01:04:38,360 --> 01:04:42,960
Speaker 2: for them to buy, to buy your wonderful products.

1178
01:04:43,520 --> 01:04:46,520
Speaker 3: You can hit to our socials on Facebook, Instagram, YouTube

1179
01:04:47,200 --> 01:04:49,320
Speaker 3: see what we're up to. There's always a risky video

1180
01:04:49,480 --> 01:04:50,000
Speaker 3: going down.

1181
01:04:50,200 --> 01:04:53,040
Speaker 2: That's just the four swcemen. That's the way for people

1182
01:04:53,040 --> 01:04:53,520
Speaker 2: to find.

1183
01:04:54,400 --> 01:04:57,640
Speaker 3: The four Facebook and Instagram. We've got some really good

1184
01:04:57,720 --> 01:05:02,360
Speaker 3: riskies coming through and the been on as well. And

1185
01:05:02,440 --> 01:05:03,960
Speaker 3: then if you're not sure, if we're to find our

1186
01:05:04,000 --> 01:05:06,760
Speaker 3: products Skitle we've sided and he's a stock us list

1187
01:05:06,800 --> 01:05:09,720
Speaker 3: on there and we can we can also help them

1188
01:05:09,720 --> 01:05:11,920
Speaker 3: and you can fire us a message on Facebook Messenger

1189
01:05:12,120 --> 01:05:13,360
Speaker 3: and we can always help you out.

1190
01:05:13,800 --> 01:05:16,520
Speaker 2: Great well, mate, thank you very much for making the

1191
01:05:16,600 --> 01:05:19,640
Speaker 2: time to come visit with us again. We've super enjoyed

1192
01:05:19,680 --> 01:05:21,720
Speaker 2: having on the show. We won't leave it as long

1193
01:05:22,400 --> 01:05:27,240
Speaker 2: as last time. And guys, that is it for another

1194
01:05:27,280 --> 01:05:29,760
Speaker 2: episode of Barbecue Base. Thank you for stopping by and

1195
01:05:29,840 --> 01:05:32,680
Speaker 2: lending us your ears. Okay, you know the drill. Make

1196
01:05:32,720 --> 01:05:36,200
Speaker 2: sure you hit that subscribe button to never miss an episode,

1197
01:05:36,640 --> 01:05:39,360
Speaker 2: and make sure you're following us on all our socials,

1198
01:05:39,760 --> 01:05:43,280
Speaker 2: which is Barbecue Base en Z on Facebook and just

1199
01:05:43,400 --> 01:05:46,360
Speaker 2: Barbecue Base on Insta. If you want to keep up

1200
01:05:46,400 --> 01:05:49,680
Speaker 2: with NOL, he's Meet Mafia Collective on every social platform

1201
01:05:49,720 --> 01:05:52,600
Speaker 2: known to man, and you can get behind those meat

1202
01:05:52,600 --> 01:05:56,960
Speaker 2: curtains at Meetmafia Collective dot com and keep up with

1203
01:05:57,000 --> 01:06:00,960
Speaker 2: me on social media. It's Beginning's Barbecue on Facebook, can Insta,

1204
01:06:01,120 --> 01:06:03,400
Speaker 2: and don't forget. If you want one of our brand

1205
01:06:03,400 --> 01:06:06,120
Speaker 2: new T shirts or hoodies, drop us a message at

1206
01:06:06,120 --> 01:06:08,920
Speaker 2: the Barbecue based messenger and we will give you all

1207
01:06:08,960 --> 01:06:11,680
Speaker 2: of those details of how to secure yours in our

1208
01:06:11,720 --> 01:06:14,240
Speaker 2: next order. So come on back next time when we'll

1209
01:06:14,280 --> 01:06:17,439
Speaker 2: have more great barbecue chat, tips, tricks and guests on

1210
01:06:18,200 --> 01:06:18,959
Speaker 2: Barbecue Base