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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'd love a little low and slow in their lives.

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Speaker 2: I'm Alex Lawson, captain of the Illustrious Beginnings Barbecue team

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

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Speaker 2: my trusty co host, a man. If he was a

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Speaker 2: food challenge, he'd be pretty much unbeatable, but very delicious.

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Speaker 2: That's right. It's the Baron of Beef, the Lord of

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Speaker 2: larb and the Showgun of the sausage. Yes, it's barbecue

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Speaker 2: Jesus himself. Noel has it the darkest nol. How's it going?

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Speaker 2: Very well?

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Speaker 3: Thank you mate?

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Speaker 2: How are you a good? Yeah? Good? It's Showgun okay,

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Speaker 2: I've yeah, I've just been watching that show on I

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Speaker 2: think it's on Disney Plus A Showgun, a feudal Japanese

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Speaker 2: historical drama. Very good, very good, well worth having a

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Speaker 2: check out of. Yeah, it's a chilly old you know,

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Speaker 2: Winter's New Zealand night, isn't it?

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Speaker 3: Here?

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Speaker 2: Is we record very cold, bit wet all that kind

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Speaker 2: of stuff, But we're here to warm the cockles. Of

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Speaker 2: everybody's souls with some good barbecue chat. You can just

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Speaker 2: imagine your you know, huddled around the fire box of

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Speaker 2: a big offset, keep yourselves warm and maybe a competition night,

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Speaker 2: who knows. But this episode of Barbecue Bass is brought

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Speaker 2: to you by the legendary New Zealanders at Jack Daniels Radio, Hoaky, iHeartRadio,

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Speaker 2: rum and Q Hunting and Fishing, Hut Valley and Gilmore's.

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

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Speaker 2: visit their stores, and do everything to support everyone who

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Speaker 2: supports us. Now today we're being joined by man who

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Speaker 2: has done just about everything in New Zealand barbecue. He

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Speaker 2: really has. He has, He's competed, he's a competition promoter, caterer.

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Speaker 2: Later on we are being joined by smoking comrades and

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Speaker 2: King of the Mountains Craig Leathley and is a lovely

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Speaker 2: guy to boot as well. So we're gonna have a

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Speaker 2: great chat with Craig later on. But before we get

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

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Speaker 3: Mate?

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Speaker 4: It's some there's been some cool stuff happening at Actually,

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Speaker 4: So I had a friend who you know, we invited

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Speaker 4: them over for dinner and they were like, oh, could

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Speaker 4: you do some Greek food? So what do you want

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Speaker 4: to know? A lot of lamb to seiki, you know

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Speaker 4: all that stuff. So yeah, I did a Greek feast,

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Speaker 4: which is unusual nowadays. You know, like there'll there'll be

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Speaker 4: a Greek element to a very big cook, but never

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Speaker 4: like the entire thing. So I did lamb, clefty coat

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Speaker 4: with shoulders, changed the recipe a little bit, smoked it

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Speaker 4: first and then wrapped it in you know, peach paper,

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Speaker 4: so you have to have parchment paper for that, and

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Speaker 4: kind of steam it a bit like a hungy actually,

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Speaker 4: and then you put your potatoes in their lemons, zest

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Speaker 4: and all sorts of goodness, and the potatoes just braize

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Speaker 4: and take on all that flavor of the lamb and

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Speaker 4: the lemon, and it's just amazing. Did a side a

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Speaker 4: to siki, did a Greek salad with a big fetter

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Speaker 4: on the top, and we did homemade pita breads, which

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Speaker 4: I'll talk about a bit later, but epic feed. And

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Speaker 4: then I did some porkhocks, so you know a little

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Speaker 4: twist on the ice spine, you know the German porkhock recipes.

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Speaker 4: So a little bit of smoke again and then deep

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Speaker 4: faring them and the crackling was banging on. That did

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Speaker 4: pork belly. I've done rolled lamb, flat roasts. I've done

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Speaker 4: quite a lot in the last few weeks. Actually, a

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Speaker 4: couple of steaks and then yeah, probably a couple of

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Speaker 4: steaks hitting the grills later on. So I've got a

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Speaker 4: nice little o how tomahawk from our friend Ruben. And

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Speaker 4: now the other thing I cooked actually the other night

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Speaker 4: was some chicken carbonara sausages. I don't know if you've

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Speaker 4: given those ago from Ruben, but I was skeptical. I'm

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Speaker 4: not gonna lie, but holy shit, they were good, you know,

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Speaker 4: big punch of parmesan and them just very very good

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Speaker 4: sausage unexpectedly so so yeah, that's been good.

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Speaker 2: How about you? Yeah, what have I been up to.

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Speaker 2: We've been doing a few bits and pieces. I'm trying

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Speaker 2: to get back and nail a competition chicken the thigh.

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Speaker 2: At the moment, I'm kind of playing around with those

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Speaker 2: and thinking about giving those a run in the next

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Speaker 2: maybe in our next hitter out. So getting back into that,

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Speaker 2: which a bit of trimming, involved bit of learning a

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Speaker 2: few slightly different process. So gave those a run on

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Speaker 2: the weekend. They came out pretty well. A few little

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Speaker 2: tweaks to make. I'm going to probably do another run

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Speaker 2: this coming weekend, and we seem to be knocking a

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Speaker 2: few steaks out of late. You know. That's always good fun,

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Speaker 2: nice quick cooks, no, not even you know. And I've

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Speaker 2: got quite a nice covered barbecue area. But it's still

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Speaker 2: chilly while you're out there, right, so you still want

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Speaker 2: to be kind of in and out. But yeah, so

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Speaker 2: bits and pieces, I think, bits and pieces. We're just

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Speaker 2: all trying to get through the winter, get to the

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Speaker 2: end and see what happens. You know. It's it's that

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Speaker 2: kind of thing, isn't it at the momentum, can't wait,

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Speaker 2: can't wait now, I think it's about time for some

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Speaker 2: news before we do that. Okay, let's see what's going on.

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Speaker 2: There's not a huge mountain. I mean, like we say,

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Speaker 2: it is winter, so people are staying at home a

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Speaker 2: little bit more all that kind of stuff. But if

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Speaker 2: you are in the mood for some barbecue competition, the

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Speaker 2: next one off the blocks is the Primo King of

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Speaker 2: the Mountain, and we're going to be meeting with Craig,

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Speaker 2: the promoter of that very soon, but entries are coming

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Speaker 2: and I'm sure he's going to tell us about that,

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Speaker 2: but it is the ninth and tenth of August in

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Speaker 2: New Plymouth, Taranaki, so put that in your diaries and

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Speaker 2: get ready to enter that one. We're still waiting to

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Speaker 2: see when the timerlou Sca on November two at Bruise

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Speaker 2: on the Bay opens up, but the SAA New Zealand

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Speaker 2: Facebook page is where you want to keep up. Now.

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Speaker 2: By the time you're listening to this, it'll be literally

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Speaker 2: the day before the RaRo Food and Fire Festival, So

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Speaker 2: this is probably one for if you're already there and

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Speaker 2: on holiday. Maybe you'll be there for school, is that

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Speaker 2: kind of thing, and you decided to listen to your

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Speaker 2: favorite podcast while you're there, which we very much appreciate.

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Speaker 2: And if you are doing that, then I would suggest

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Speaker 2: you get to the Murray Beach Sailing Club on Saturday

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Speaker 2: and check out the barbecue comp that's going on there,

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Speaker 2: and there'll be all sorts of great stuff happening. You

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Speaker 2: may even get a repeat performance from mister Paul Nappa

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Speaker 2: from Paul's Hot Source of Rara Tonga, who does a

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Speaker 2: very fine Elvis routine and I'm sure he'll probably be

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Speaker 2: on stage doing that and there'll be lots of food,

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Speaker 2: lots of drinks, lots of entertainment. So get along there

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Speaker 2: Friday as the SCA Saturday as the Low and Slow

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Speaker 2: Barbecue comp So that'll be a good time. And entries

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Speaker 2: are open for the Let there be meet down in

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Speaker 2: christ Church November this year. Entries are open now at

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Speaker 2: the smoking queue that's smoking with no g and qque

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Speaker 2: dot co dot in z. Get along and support that

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Speaker 2: one because that's always a good time as well. Now

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Speaker 2: rolling through things tonight, but it's time. What is this

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Speaker 2: week's just the tip brought to you by Rumbo from

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Speaker 2: rum and Q Mate.

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Speaker 4: I'm just going to talk through So bread is not

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Speaker 4: something we do a lot in barbecue, you know, and

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Speaker 4: actually having a good flatbread or a bit of bread

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Speaker 4: to go with your barbecue is actually a beautiful thing.

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Speaker 4: And it's been a long time since I made these,

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Speaker 4: and they're dead easy. You can see a million recipes

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Speaker 4: for Peter breads online, but the ones that I think

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Speaker 4: are absolutely fabulous are the ones that are actually yogurt based,

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Speaker 4: beautiful and super easy. So the recipe goes three thirty

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Speaker 4: grams of self raising flour, three undred and seventy grams

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Speaker 4: of Greek yogurt, one teaspoon of salt, and you basically

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Speaker 4: mix that up until it's super well combined and it's

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Speaker 4: nice and smooth, and then take I basically get fifty

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Speaker 4: nine grand balls, so I weigh them out into fifty

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Speaker 4: nine grand balls, roll them up into a ball. If

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Speaker 4: you're from the UK like I am, you know our

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Speaker 4: pitcher breads are oval there, but it doesn't really matter

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Speaker 4: what shape you roll out. I roll them out into

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Speaker 4: an oval. You can roll them out into a round,

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Speaker 4: and you literally take a cast iron pan scorching hot

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Speaker 4: and you throw them onto the pan. You give them

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Speaker 4: about a minute and a half aside until you actually

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Speaker 4: get nice sort of brown bubbles on the outside. Now,

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Speaker 4: one thing I do when I flip them is I

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Speaker 4: actually tap them with my spatula, So I've got like

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Speaker 4: a plastic spatuler that I tap all over them, and

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Speaker 4: that allows it to puff up and split, so you

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Speaker 4: actually get a bit of a pocket. But it literally

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Speaker 4: is that easy. You can mix it up in ten

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Speaker 4: minutes and be cooking. And that recipe is good enough

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Speaker 4: for sort of twelve reasonable sized pitter breads and they're

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Speaker 4: bloody and made. So if you're going to do any

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Speaker 4: sort of skewers or you know, mint skewers or anything

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Speaker 4: like that and you want to slide it into a

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Speaker 4: really nice pocket with some salad, give that one a go.

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Speaker 4: It's bloody amazing. One more thing, if you want a

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Speaker 4: garlic pitter, you literally just brush that with garlic butter

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Speaker 4: and stick that onto a plate and just layer them up.

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Speaker 4: So it's super super simple and a really good recipe

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Speaker 4: to give a go. So yeah, give that one a go.

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Speaker 2: Yeah. They're a good like Peter bread or even a

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Speaker 2: nun and a roady and stuff like that, like with

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Speaker 2: a barbecue, like amazing, like really good.

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Speaker 4: Really good, And I think good bread is overlooked in

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Speaker 4: barbecue quite a lot, so yeah, I think, yeah, just

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Speaker 4: definitely give that one a go.

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Speaker 3: It's a game changer.

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Speaker 2: Yeah, it's really really good. And well it's why they

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Speaker 2: serve bread with pickles at every barbecue joint, right exactly,

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Speaker 2: you've gotta have something to mop it up with exactly. Right, Well,

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Speaker 2: it's about time. It's about time for somebody to get

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Speaker 2: anointed with that porky sword of as aplodarkis goodness for

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Speaker 2: this week's cook of the week.

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Speaker 4: Well, mate, you know obviously it was Martaiki this week

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Speaker 4: and I'll read you the post actually, so it says

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Speaker 4: happy marta Riki everyone, great excuse for a foody weekend.

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Speaker 4: Beautiful home kill angus Tomahawk's steak with a muscle sousa verde,

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Speaker 4: squid bites, muscles and smoky chicken nibbles. That is a

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Speaker 4: feast fit for any chubby bearded barbecue guy in my opinion.

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Speaker 4: So yeah, look, Vanessa Morris, that cook looked absolutely amazing,

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Speaker 4: really like the presentation and she's cooked that all on

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Speaker 4: the Mini Oklahoma Joe Portable. So yeah, amazing cook. So

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Speaker 4: Vanessa Morris, well done, Cook of the Week.

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Speaker 2: Well that's a bit of a feat doing all of

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Speaker 2: that on it really is okay Joe portable, right, it is.

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Speaker 2: It's portable for a reason because it's a bit a

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Speaker 2: bit smaller very much. There's been some grill management going

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Speaker 2: on there, I would say, But well done to you. Also,

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Speaker 2: I was a little remiss. I forgot to remind everybody

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Speaker 2: that you know, what goes better with a little bit

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Speaker 2: of peter bread and barbecue is not much better than

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Speaker 2: two glasses, some ice and a nice bottle of Rumbo

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Speaker 2: from rum and Cue available at Rumanque dot com and

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Speaker 2: sorry Rumanque dot Cola and z those age eighteen are

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Speaker 2: over and selective stockists please drink responsibly. Right. I think

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Speaker 2: that it's high time that we take a trip down

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Speaker 2: country to the great land of Taranaki and bringing the

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Speaker 2: man behind Smoking Comrades, King of the Mountain and the

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Speaker 2: corner amateur comp mister Craig Leithhlee. So it is time

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Speaker 2: to give a big barbecue base. Welcome to a man

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Speaker 2: who just can't stop organizing things. It would seem he's

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Speaker 2: behind the famous New Plymouth competition King of the Mountain

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Speaker 2: in he organizes everything for smoking, comrades, catering. He's even

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Speaker 2: run an amateur competition now in its second year in

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Speaker 2: New Plymouth, Taranaki, and has single handedly, I think, brought

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Speaker 2: barbecue to that region. So welcome to barbecue based Craig Lethley.

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Speaker 2: How are you mate?

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Speaker 4: Oh?

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Speaker 1: You living the dream down this way? Guys live in

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Speaker 1: the dream.

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Speaker 2: Excellent.

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Speaker 3: Thanks for having me.

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Speaker 2: We're thrilled to have you. It's been been very overdue

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Speaker 2: getting you on and I think, you know, you've got

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Speaker 2: quite an interesting You've kind of done everything right. So

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Speaker 2: how did you, like, how do you how do we

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Speaker 2: get to this point where you're focusing on what you're

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Speaker 2: focusing on? And how did that barbecue journey start with you?

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Speaker 1: Well, barbecue Jenny started the first meat stock. It was

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Speaker 1: we jumped in the car, drove did a roadie up

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Speaker 1: to Auckland and walked around and saw all these teams,

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Speaker 1: saw what was on offer and stuff. And at the

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Speaker 1: time my wife was like, oh, you really need to

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Speaker 1: do something other than.

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Speaker 3: Just working all the time. And I'm like, all right, cool,

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Speaker 3: I'm going to start barbecuing.

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Speaker 1: So yeah, So we came back from meat stock in

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Speaker 1: an absolute meat coma and I was going out to

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Speaker 1: my cousin's place to drop off some rubbish and I

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Speaker 1: said to him, by any chance, do you have like

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Speaker 1: a round cylinder. I want to make a smoker because

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Speaker 1: I really want to get into barbecuing, but I don't

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Speaker 1: want to spend money. And he's like, I just wait there,

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Speaker 1: wait there. So off he trots jumps in the tractor.

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Speaker 1: Two seconds later he comes back on the forks of

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Speaker 1: the tractor with this here work and I'm like, perfect,

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Speaker 1: put it on the trailer and my wife is just

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Speaker 1: shaking her head. And that's where barbecue started for me.

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Speaker 1: So yeah, we made our first ever.

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Speaker 3: Smoker and.

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Speaker 1: Yeah, and then we thought we'd jump on the barbecue scene.

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Speaker 1: So yeah, our first one was Hamilton.

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Speaker 2: Hm oh yeah, barbecue Mania. Was that the That.

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Speaker 3: Wasn't the barbecue Mania. It was the one.

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Speaker 1: At the car club in the middle of a grassfield.

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Speaker 3: Car club, Yeah, I think so it was the second

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Speaker 3: of a Hamilton comp Yeah.

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Speaker 2: I think it was called barbecue Mania at the time.

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Speaker 2: It was barbecue Maania. Two. That one I was, I

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Speaker 2: was that one? That was the first Hamilton one I did?

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Speaker 2: Was that the second Hamilton one? I can't remember. We

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Speaker 2: were there the showgrounds, you were, well, the first one.

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Speaker 4: The first one was at that indoor venue. I was

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Speaker 4: the one where Matt and and that was.

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Speaker 1: The one that Caleb won, didn't he He won that? Yeah,

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Speaker 1: he won that one and everyone choked on the fumes.

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Speaker 2: So tell us a little bit about that first pit,

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Speaker 2: like what was the size of the cylinder and how

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Speaker 2: did that end up? And do you still have it?

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Speaker 3: I still have it to today.

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Speaker 1: And funny enough, I actually brought it out for a

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Speaker 1: job two weeks ago because I was like, I saw

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Speaker 1: it just sitting there, so I needed some tender loving care.

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Speaker 1: And I only had a small job on. So I

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Speaker 1: lit the fire and it still runs perfectly, ran it

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Speaker 1: three hundred all day, cooked the brisket, everything else on

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Speaker 1: it absolutely amazing. So we pretty much welded it. I

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Speaker 1: looked at it and I drew some sketches and I

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Speaker 1: gave it to a mate who's a welderne and it

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Speaker 1: was an old petrol cylinder, and we got the firebox

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Speaker 1: out of the scrap metal that was an old pop belly.

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Speaker 1: We welded a frame onto it and we put some

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Speaker 1: grapes in and yeah, we tested. It was a reverse

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Speaker 1: flow barbecue, and I honestly didn't think it would do

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Speaker 1: as much cooking as it has. And it's still with me,

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Speaker 1: however long it is now seven years, I think it

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Speaker 1: is and to smoking. We've had to do one sort

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Speaker 1: of touch up and we had to weld a whole

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Speaker 1: new endplate on the on the side of the barbecue

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Speaker 1: because I burnt it out because of the heat. But

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Speaker 1: touch wood, it's still going to today. As I said

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Speaker 1: two weeks ago, I still cooked it.

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Speaker 4: So yeah, that's awesome and it's great that you kept it.

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Speaker 3: I don't think.

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Speaker 1: I don't think i'll ever sell it, and I won't.

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Speaker 1: It's with me until it dies, and I think I'll

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Speaker 1: just keep repairing it.

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Speaker 4: Now nostalgia, So let's talk about King of the Mountain, mate,

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Speaker 4: So what made you start that.

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Speaker 3: King of the Mountain?

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Speaker 1: So what had happened is about back in two thousand

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Speaker 1: and eighteen, that's when my barbecue journey started on the

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Speaker 1: comp circuit and I was going to Auckland, Hamilton, Auckland, Wellington,

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Speaker 1: over to Napier and I was traveling everywhere, and all

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Speaker 1: the Aucklanders jumped out of their nice little cars and

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Speaker 1: they didn't have far to go, and let's face it,

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Speaker 1: and they're like, oh man, it's so hard to come

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Speaker 1: to a comp sometimes, you know.

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Speaker 3: And I'm like, well, look.

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Speaker 1: At our trailer. We've strapped it all on it. And

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Speaker 1: back in the day, we used to travel not lightly.

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Speaker 1: We used to be the first to a comp, last

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Speaker 1: to leave. Everyone laughed at us because we used to

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Speaker 1: have to tie it all down and everything because we

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Speaker 1: didn't have an enclosed trailer at the time. And so yeah,

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Speaker 1: so I was thinking about it. What can I do

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Speaker 1: to get some of these guys appreciate that the lengths

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Speaker 1: we go to to travel to a comp you know,

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Speaker 1: and also to show a different part of New Zealand

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Speaker 1: with barbecue as well. And then the last factor was

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Speaker 1: about bringing something locally that I could get local guys

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Speaker 1: into barbecuing, because hey, it's not fun being the lone.

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Speaker 3: Soldier on a barbecue circuit.

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Speaker 1: Well, we're you from Taranaki and they everyone used to

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Speaker 1: give us plenty of ship from where we come from.

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Speaker 3: So it's always good if you have a few other

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Speaker 3: people involved.

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Speaker 1: And so that's where King of the Mountains started and

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Speaker 1: I wanted to, you know, bring people to New Plymouth,

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Speaker 1: show off New Plymouth, but also grow barbecue in New

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Speaker 1: Plymouth as well. And so that's where we started our

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Speaker 1: first King of the Mountain five years ago.

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Speaker 2: Yeah, and it's a well I've been to. I think

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Speaker 2: this year will be my fourth. I believe as.

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Speaker 3: A missed one as a judge.

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Speaker 2: And so the first time I came down, I came

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Speaker 2: down as a judge, and then I've competed every year

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Speaker 2: after that. But let's say, choosing to hold a barbecue

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Speaker 2: competition in Taranaki in August in New Zealand, and for

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Speaker 2: all our international listeners. Remember it is the middle of

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Speaker 2: winter here and it's quite a rugged place is Plymouth.

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Speaker 4: I think it's just testing all the Aucklanders.

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Speaker 3: Mate.

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Speaker 2: There's been some definite weather challenges over the years, hasn't there.

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Speaker 2: There's been some trying conditions.

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Speaker 3: We've always put on the sun.

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Speaker 1: I think I've always remembered sun somewhere along the way,

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Speaker 1: if it was pack out or pack in or I

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Speaker 1: also noticed that we do have thunder and lightning storms sometimes.

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Speaker 1: To welcome everyone, I put on a light show for

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Speaker 1: everyone as well. But the reason why we did August

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Speaker 1: is a it was purely the only months that there

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Speaker 1: was no competition on the scene, you know, and everyone

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Speaker 1: loves the summer months and all the big cities get

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Speaker 1: all of those sort of things. So my thought process

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Speaker 1: behind it was how are we going to get Aucklanders

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Speaker 1: or people to travel down to New Plymouth. Yes, the

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Speaker 1: weather's a bit of fun, but that just adds to

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Speaker 1: the excitement. But I also think it's a long enough

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Speaker 1: gap between competitions that people get a little bit revved

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Speaker 1: up and eager to start competing again, and why not

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Speaker 1: make a bit of a road trip. You know, there

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Speaker 1: is a little bit more funds there to start with,

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Speaker 1: you know, so they jump in the car and come

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Speaker 1: for a road trip. And generally, I personally believe as

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Speaker 1: a promoter, we try our hardest to make it as

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Speaker 1: a kind of mating as possible for everybody. So you know,

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Speaker 1: we put on the wash station, we put on power

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Speaker 1: that you guys get to your sites.

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Speaker 3: We tried to make it as stress.

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Speaker 1: Free for every single competitor to come here and enjoy themselves.

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Speaker 1: And that's one thing I learned from early on competing,

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Speaker 1: turning up to a competition and going, oh, there's no

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Speaker 1: hot water here, or oh no, sorry, there's no power,

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Speaker 1: so best to luck, just grab it off your team

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Speaker 1: or something like that. And we're all learned to work

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Speaker 1: together and pull together. But I wanted to make sure

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Speaker 1: that all of those things have provided. And you know

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Speaker 1: that our ashp and you know our recycling, which you

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Speaker 1: know we all hate, but hey, we jump on board

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Speaker 1: because it's a council thing and we have to do it.

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Speaker 2: I actually am on like and in all seriousness, and

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Speaker 2: I know you know you have recycled a few gazebos

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Speaker 2: down at that competition. Like for people it's very green.

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Speaker 2: But you know, in all seriousness, I actually love this

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Speaker 2: camp for all of those reasons you just talked about.

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Speaker 2: Like I am right now so fizzing to get back

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Speaker 2: into the season. I can't wait for that drive down

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Speaker 2: on the Friday. And you do look after everybody who

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Speaker 2: goes there. Like one of my biggest bug bears is

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Speaker 2: a competition that doesn't have an ash bin. It absolutely

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Speaker 2: kills me, I think.

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Speaker 3: And we provide to you guys.

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Speaker 2: You guys have always had them like ahead of the

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Speaker 2: curve and actually and yeah, you have your thing where

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Speaker 2: you can order your ice to sight, which is actually

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Speaker 2: a big thing. Like that's great, you have the past.

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Speaker 2: He comes to sit all this kind of stuff. But

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Speaker 2: shout out to those guys who come down and sift

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Speaker 2: through all our crap to make sure that we've put

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Speaker 2: our and we like even like we try to be good,

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Speaker 2: but I know there'll be some stuff sneak through there

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Speaker 2: that I just won't realize. We've put, you know, a

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Speaker 2: can in the rubbish bag and it's gone in the bin,

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Speaker 2: or we've you know, and those guys come down and

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Speaker 2: they literally go through all the rubbish and they sort

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Speaker 2: it all out. And it's the only comp I've ever

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Speaker 2: seen that has that, and it always remind every time

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Speaker 2: I come down i see it, I'm like, oh, yeah,

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Speaker 2: these guys are doing some great work and it's it's

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Speaker 2: a great thing.

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Speaker 4: I'd even go as far as to say it's definitely

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Speaker 4: one of the sort of quiet favorites on the competition

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Speaker 4: circuit now right. I mean everyone that I've spoken to

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Speaker 4: that's attended has just said it's such a great camp.

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Speaker 4: You know, when when when is it? When is it

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Speaker 4: this year? Actually, just just before we.

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Speaker 1: Get it's ninth and tenth of August in New Plymouth.

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Speaker 3: So it is going to go out tomorrow morning.

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Speaker 2: Well, I'm ready, I'm ready to I'm ready.

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Speaker 1: So everything, I'm just waiting on one little logo to

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Speaker 1: get put onto the posters and all the digital stuff,

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Speaker 1: and then it'll go live.

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Speaker 2: Means it will be live for everybody who's listening to this,

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Speaker 2: because we are recording this a little bit in advance,

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Speaker 2: so you will be able to enter as soon as

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Speaker 2: as soon as you hear this.

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Speaker 1: Yeah, so we're going live and then so we're going

434
00:24:39,280 --> 00:24:41,280
Speaker 1: to do exactly the same as we did last year,

435
00:24:41,760 --> 00:24:45,919
Speaker 1: with an SCA competition on the Friday at Double Steak

436
00:24:47,560 --> 00:24:50,919
Speaker 1: we call it the towel Gate Steaks, and then on

437
00:24:50,920 --> 00:24:54,640
Speaker 1: the Saturday morning. This year we're introducing a kids competition

438
00:24:54,680 --> 00:24:58,080
Speaker 1: at nine am in the morning and they're going to

439
00:24:58,119 --> 00:25:02,760
Speaker 1: be making a burger great so something simple.

440
00:25:02,480 --> 00:25:04,639
Speaker 3: Easy that kids can enjoy.

441
00:25:05,359 --> 00:25:10,680
Speaker 1: And then n ZBA kicks off twelve, one, two, and three.

442
00:25:11,359 --> 00:25:13,679
Speaker 3: The same hand ins as previous years.

443
00:25:13,800 --> 00:25:18,120
Speaker 2: Very respectable hand ins. I appreciate a not ten o'clock

444
00:25:18,200 --> 00:25:21,240
Speaker 2: start hand in because that means I'm not there at

445
00:25:21,280 --> 00:25:23,200
Speaker 2: like two am starting briskick.

446
00:25:23,480 --> 00:25:25,920
Speaker 1: You always think of these guys who you know, love

447
00:25:26,080 --> 00:25:28,840
Speaker 1: sleeping and stuff, and even the hot and fast guys

448
00:25:29,119 --> 00:25:31,080
Speaker 1: you know they'll rock up to sight about eight am

449
00:25:31,200 --> 00:25:31,720
Speaker 1: in the morning.

450
00:25:33,480 --> 00:25:34,919
Speaker 2: But I'll tell you one of the other things I

451
00:25:34,960 --> 00:25:38,520
Speaker 2: love about this camp, apart from the fact you really

452
00:25:38,600 --> 00:25:41,880
Speaker 2: know you've been in a competition when you go down there. Yeah,

453
00:25:42,400 --> 00:25:46,040
Speaker 2: there's great camaraderie at this one. Like everybody's kind of

454
00:25:47,280 --> 00:25:50,760
Speaker 2: the it's a really good site. You're kind of everybody's close.

455
00:25:50,960 --> 00:25:53,680
Speaker 2: You have a good time. But I love the Saturday

456
00:25:53,760 --> 00:25:55,800
Speaker 2: night as well, when we go into town. We go

457
00:25:55,880 --> 00:25:58,480
Speaker 2: to the crowded house. And I would say it's one

458
00:25:58,480 --> 00:26:01,760
Speaker 2: of the few comps where I think about at least

459
00:26:01,920 --> 00:26:04,880
Speaker 2: eighty to ninety percent of all the teams will come

460
00:26:04,960 --> 00:26:08,240
Speaker 2: to the crowded house in town and we all have

461
00:26:08,800 --> 00:26:11,280
Speaker 2: a few beers together, something to eat, who have a bit,

462
00:26:11,760 --> 00:26:14,800
Speaker 2: everybody has a bit fun. And it's one of those

463
00:26:14,840 --> 00:26:18,240
Speaker 2: great ones where most because it's a you know, for anyone,

464
00:26:18,480 --> 00:26:20,040
Speaker 2: if you're coming in from Auckland, I mean it's a

465
00:26:20,080 --> 00:26:24,439
Speaker 2: five hour drive, so you're not leaving that very not

466
00:26:24,600 --> 00:26:26,520
Speaker 2: many of us want to leave that camp on the

467
00:26:26,520 --> 00:26:28,440
Speaker 2: Saturday night and drive all the way back to Auckland

468
00:26:28,440 --> 00:26:30,480
Speaker 2: on the Saturday. So you stay till the Sunday, right,

469
00:26:30,800 --> 00:26:33,359
Speaker 2: you're going to stay exactly, And it's a great like

470
00:26:34,680 --> 00:26:37,440
Speaker 2: camaraderie comp. I think it's one of those really good

471
00:26:37,480 --> 00:26:40,720
Speaker 2: ones like that. I always really enjoy it, So I'm pumped.

472
00:26:40,760 --> 00:26:42,120
Speaker 2: I'm looking forward to it. I can't wait.

473
00:26:42,640 --> 00:26:44,280
Speaker 1: And that's the reason why I do it is trying

474
00:26:44,280 --> 00:26:47,679
Speaker 1: to bring my philosophy and barbecue is bringing people together.

475
00:26:48,080 --> 00:26:50,840
Speaker 3: And regardless of what walk.

476
00:26:50,600 --> 00:26:53,639
Speaker 1: Of life you come from, what money you've got behind you,

477
00:26:53,720 --> 00:26:56,280
Speaker 1: or anything like that, it's about bringing people together, and

478
00:26:56,320 --> 00:27:00,679
Speaker 1: that's why we've tried to make this a family orientated event,

479
00:27:00,960 --> 00:27:02,680
Speaker 1: you know. And we've kicked it off and we also

480
00:27:02,720 --> 00:27:05,400
Speaker 1: finished that event off at crowded house at night time,

481
00:27:05,800 --> 00:27:08,240
Speaker 1: and I've already pre warned them about you guys coming

482
00:27:08,240 --> 00:27:10,000
Speaker 1: down from Auckland and stuff.

483
00:27:09,680 --> 00:27:12,600
Speaker 3: Like that, so they're already keen. They're looking forward to

484
00:27:12,600 --> 00:27:13,840
Speaker 3: it as they do every year.

485
00:27:13,960 --> 00:27:17,120
Speaker 2: So yeah, and there's usually a game on. It's usually

486
00:27:17,160 --> 00:27:19,600
Speaker 2: an all Blacks test weekend. Usually, I think it's usually

487
00:27:19,720 --> 00:27:21,720
Speaker 2: generally it is. Yes, it's normally a game to watch

488
00:27:21,720 --> 00:27:26,800
Speaker 2: as well. Now that I think, you know, we as

489
00:27:26,880 --> 00:27:32,240
Speaker 2: competitors and probably a lot of people don't sometimes appreciate

490
00:27:32,320 --> 00:27:34,560
Speaker 2: all the stuff that all the pressures that go on

491
00:27:34,600 --> 00:27:38,080
Speaker 2: to promoters. And I'm quite conscious of this at the moment.

492
00:27:39,840 --> 00:27:41,359
Speaker 2: So you know, give us a little bit about a

493
00:27:41,400 --> 00:27:43,840
Speaker 2: little bit behind the scenes of what it's like to

494
00:27:43,880 --> 00:27:46,880
Speaker 2: be a promoter, because it's not all just walking around

495
00:27:46,960 --> 00:27:51,000
Speaker 2: and kissing hands and shaking babies, is it. It's there's

496
00:27:51,040 --> 00:27:52,200
Speaker 2: a lot of work that goes.

497
00:27:52,040 --> 00:27:54,560
Speaker 3: Into it, so let's face it.

498
00:27:54,680 --> 00:27:57,639
Speaker 1: Up until two weeks ago, I was pretty close to

499
00:27:57,640 --> 00:28:00,119
Speaker 1: pulling the pin of King of the Mountain, which it

500
00:28:00,160 --> 00:28:02,160
Speaker 1: was a bit of a sad thing. You know, we've

501
00:28:02,160 --> 00:28:04,359
Speaker 1: got five years. Oh this is our fifth year that

502
00:28:04,400 --> 00:28:07,440
Speaker 1: we're running it. But I bet the bullet and said,

503
00:28:07,480 --> 00:28:10,600
Speaker 1: regardless of what it was, we're going to have it

504
00:28:10,720 --> 00:28:13,600
Speaker 1: and we're going to make it work. And so we're

505
00:28:13,640 --> 00:28:18,440
Speaker 1: making it work behind the scenes. The biggest challenges is

506
00:28:18,560 --> 00:28:21,920
Speaker 1: like the infrastructure behind it. So when you hire a council,

507
00:28:22,920 --> 00:28:25,919
Speaker 1: you know, piece of land, there's certain things you have

508
00:28:26,000 --> 00:28:28,399
Speaker 1: to meet. You know, like there's fees that you have

509
00:28:28,520 --> 00:28:31,560
Speaker 1: to pay. There's you know, are recycling. We've got to

510
00:28:31,600 --> 00:28:33,680
Speaker 1: go through all of those processes. So there's a lot

511
00:28:33,720 --> 00:28:37,240
Speaker 1: of paperwork that you have to tick and keep them

512
00:28:37,280 --> 00:28:41,840
Speaker 1: happy with with presenting. There's costs involved as well, and

513
00:28:41,880 --> 00:28:43,480
Speaker 1: that's where we come out and we go out and

514
00:28:43,520 --> 00:28:48,640
Speaker 1: see sponsors, et cetera. And you know, how the economy

515
00:28:48,720 --> 00:28:51,280
Speaker 1: is at the moment. You know a lot of businesses

516
00:28:51,320 --> 00:28:53,960
Speaker 1: are strapped and stuff. So you have to think outside

517
00:28:53,960 --> 00:28:57,320
Speaker 1: the square how to get people involved.

518
00:28:58,320 --> 00:28:59,960
Speaker 3: You know, you go back to your previous one.

519
00:29:00,240 --> 00:29:02,800
Speaker 1: You know, like we've seen some ones pull out that

520
00:29:02,920 --> 00:29:04,479
Speaker 1: have been with us for years.

521
00:29:04,600 --> 00:29:07,040
Speaker 3: You know, some people have pulled back completely.

522
00:29:08,160 --> 00:29:10,800
Speaker 1: Some people have you know, come out of the blue

523
00:29:10,840 --> 00:29:15,120
Speaker 1: that have never sponsored us before, have turned us down previously,

524
00:29:15,160 --> 00:29:17,640
Speaker 1: and they've come out and jumped on board. And it's

525
00:29:17,920 --> 00:29:21,960
Speaker 1: it's all to do with I believe, is about relationships

526
00:29:22,280 --> 00:29:25,040
Speaker 1: and getting people involved and talking to them and how

527
00:29:25,080 --> 00:29:28,640
Speaker 1: we do it. And so I think from a from

528
00:29:28,640 --> 00:29:30,680
Speaker 1: a competitor's point of view, you know, you have to

529
00:29:30,720 --> 00:29:35,000
Speaker 1: go out and really support promoters out there because it

530
00:29:35,080 --> 00:29:35,560
Speaker 1: is tough.

531
00:29:36,400 --> 00:29:36,600
Speaker 3: You know.

532
00:29:36,720 --> 00:29:40,239
Speaker 1: Yes, we do have some New Zealand national sponsors on

533
00:29:40,280 --> 00:29:44,360
Speaker 1: the circuit, but that money goes to the national body

534
00:29:44,960 --> 00:29:50,600
Speaker 1: and you know, the big competitions, I guess because they, yeah,

535
00:29:50,640 --> 00:29:53,080
Speaker 1: they don't come down and filter down into the smaller

536
00:29:53,120 --> 00:29:56,520
Speaker 1: comps in the regions because they don't believe they will

537
00:29:56,560 --> 00:30:00,920
Speaker 1: get their return for their money, etc. But and I

538
00:30:00,960 --> 00:30:04,880
Speaker 1: had to argue that you know, every single day that

539
00:30:05,560 --> 00:30:09,120
Speaker 1: we're growth is of barbecue is actually the regions and

540
00:30:09,160 --> 00:30:14,040
Speaker 1: then they will actually bring people together then to support

541
00:30:14,040 --> 00:30:17,760
Speaker 1: those bigger comps you know in Auckland in Hamilton, because

542
00:30:18,280 --> 00:30:22,680
Speaker 1: Hamilton and Auckland have always had barbecue for you know,

543
00:30:22,760 --> 00:30:26,120
Speaker 1: eight nine years now, so it's not something fresh.

544
00:30:26,160 --> 00:30:27,160
Speaker 3: Whereas I still.

545
00:30:26,960 --> 00:30:31,240
Speaker 1: Believe even five years into the into the comp circuit

546
00:30:31,240 --> 00:30:33,280
Speaker 1: that I'm doing at the moment was King of the Mountain.

547
00:30:33,680 --> 00:30:36,480
Speaker 1: I believe I'm only just scratching the surface of Taranaki.

548
00:30:36,720 --> 00:30:39,360
Speaker 1: You know, like last year, we had how many eight

549
00:30:39,440 --> 00:30:42,680
Speaker 1: local teams in the in the group. Out of the

550
00:30:42,760 --> 00:30:46,840
Speaker 1: last amateur comp that I just had, we had nine

551
00:30:47,360 --> 00:30:50,200
Speaker 1: nine entries into the amateur comp and seven of them

552
00:30:50,400 --> 00:30:54,680
Speaker 1: were local, brand new people, locals who had never given

553
00:30:54,760 --> 00:30:57,920
Speaker 1: comp barbecue ago. So hopefully out of that we might

554
00:30:57,960 --> 00:31:00,560
Speaker 1: be able to get three or four more people involved

555
00:31:00,560 --> 00:31:00,920
Speaker 1: as well.

556
00:31:01,480 --> 00:31:04,520
Speaker 2: So yeah, I mean that that's something I wanted to

557
00:31:04,520 --> 00:31:06,400
Speaker 2: touch on actually, because you know, you have run that

558
00:31:06,480 --> 00:31:09,200
Speaker 2: amateur competition now two years. I think is that the

559
00:31:09,240 --> 00:31:09,720
Speaker 2: second year?

560
00:31:09,960 --> 00:31:12,000
Speaker 3: Yeah, this is our second year that we've done, which.

561
00:31:11,800 --> 00:31:13,720
Speaker 2: I think is brilliant because you know, one of the

562
00:31:13,760 --> 00:31:16,479
Speaker 2: big things that a lot of us are conscious of,

563
00:31:16,640 --> 00:31:20,360
Speaker 2: not only is it yeah, not only is it tough

564
00:31:20,360 --> 00:31:23,400
Speaker 2: for promoters, it can be tough for teams as well,

565
00:31:23,520 --> 00:31:28,440
Speaker 2: especially when everybody, Yeah, I mean financing a season when

566
00:31:28,480 --> 00:31:30,720
Speaker 2: you don't have a lot, and even when you do

567
00:31:30,800 --> 00:31:35,280
Speaker 2: have sponsors, it's still it's easier, but you still got

568
00:31:35,320 --> 00:31:38,520
Speaker 2: your travel, accommodation, all that kind of stuff, and you

569
00:31:38,520 --> 00:31:40,440
Speaker 2: know a lot of us. I would love to get

570
00:31:40,480 --> 00:31:43,800
Speaker 2: to every single competition in the year, but it's just

571
00:31:43,840 --> 00:31:46,440
Speaker 2: not possible. And there's a little bit of guilt about

572
00:31:46,480 --> 00:31:50,000
Speaker 2: that that flows around. But so anything that can be

573
00:31:50,040 --> 00:31:52,960
Speaker 2: done that brings new teams in I think is awesome.

574
00:31:53,040 --> 00:31:55,800
Speaker 2: So I applaud what you've done with that amateur com

575
00:31:55,920 --> 00:31:57,440
Speaker 2: and just tell us a little bit about that and

576
00:31:57,800 --> 00:31:59,400
Speaker 2: how it went this year, because I think it was

577
00:31:59,440 --> 00:32:03,080
Speaker 2: pretty cool, pretty interesting of what went on there.

578
00:32:03,720 --> 00:32:06,120
Speaker 1: Yes, see why I do the amateur comp We do

579
00:32:06,160 --> 00:32:08,360
Speaker 1: it eight weeks before King of the Mountain, and I've

580
00:32:08,960 --> 00:32:11,200
Speaker 1: did it last year and it worked well. So what

581
00:32:11,280 --> 00:32:13,760
Speaker 1: I do is I do it purely to break down

582
00:32:13,800 --> 00:32:20,160
Speaker 1: the whole competition, you know, worry of like teams signing

583
00:32:20,240 --> 00:32:22,520
Speaker 1: up and spending all this money and going, oh, you know,

584
00:32:22,880 --> 00:32:25,920
Speaker 1: I don't think my stuff's good enough, et cetera. So

585
00:32:27,240 --> 00:32:29,920
Speaker 1: we charged one hundred dollars and that covers all your meat.

586
00:32:30,240 --> 00:32:32,520
Speaker 1: So we do chicken and rib. So we make it

587
00:32:32,680 --> 00:32:38,760
Speaker 1: literally a two portion, two protein competition, and that and

588
00:32:38,800 --> 00:32:42,280
Speaker 1: those two proteins, like, let's face it, we can knock

589
00:32:42,320 --> 00:32:45,840
Speaker 1: them out less than four hours, so it keeps it

590
00:32:45,880 --> 00:32:49,040
Speaker 1: short compact, and it keeps the engagement of these people.

591
00:32:50,600 --> 00:32:53,640
Speaker 1: And also what we do is we go through and

592
00:32:53,680 --> 00:32:55,920
Speaker 1: I have some of the local teams, but this year

593
00:32:55,960 --> 00:32:58,000
Speaker 1: we had a couple of teams that come from out

594
00:32:58,000 --> 00:32:59,760
Speaker 1: of town as well to come down and support it

595
00:32:59,800 --> 00:33:02,840
Speaker 1: as well and just go around and show them how

596
00:33:02,880 --> 00:33:07,960
Speaker 1: they're trimming their meat, what about injection, injecting, how they

597
00:33:08,080 --> 00:33:12,640
Speaker 1: rub this stuff, their fire management, you know, when something's cooked,

598
00:33:12,680 --> 00:33:15,320
Speaker 1: when it isn't cooked, you know, like there's so many

599
00:33:15,360 --> 00:33:19,560
Speaker 1: different variables and barbecue, and then how you plate it

600
00:33:19,640 --> 00:33:20,360
Speaker 1: up to.

601
00:33:20,360 --> 00:33:21,520
Speaker 3: Give it into the judges.

602
00:33:21,880 --> 00:33:24,520
Speaker 1: And then so we get them to plate it up

603
00:33:24,560 --> 00:33:28,560
Speaker 1: like a proper n ZBA in a parsley box, nine

604
00:33:28,600 --> 00:33:31,360
Speaker 1: by nine parsley box and everyone goes, why do we

605
00:33:31,400 --> 00:33:32,479
Speaker 1: have to put parsley in it?

606
00:33:33,240 --> 00:33:36,280
Speaker 3: Well, we all know, so.

607
00:33:36,120 --> 00:33:38,640
Speaker 1: We we get that and then I take it into

608
00:33:38,680 --> 00:33:42,440
Speaker 1: the judging room. And so I have a mixture of judges,

609
00:33:42,480 --> 00:33:46,400
Speaker 1: so I have some competitors on the circuit. I have

610
00:33:46,680 --> 00:33:49,720
Speaker 1: a number of judges who judge it King of the

611
00:33:49,760 --> 00:33:54,680
Speaker 1: Mountain and then also some other people to make up numbers.

612
00:33:55,600 --> 00:33:59,800
Speaker 1: But one of my key things about the judging for

613
00:34:00,040 --> 00:34:03,240
Speaker 1: they judge it as normally, but they also have to

614
00:34:03,280 --> 00:34:08,280
Speaker 1: give a written feedback on why they judged it those numbers.

615
00:34:08,320 --> 00:34:11,920
Speaker 1: So it wasn't too smoky, you know? Was it so

616
00:34:12,120 --> 00:34:14,560
Speaker 1: tight that you know you couldn't get a nice clean

617
00:34:14,600 --> 00:34:15,120
Speaker 1: bite through?

618
00:34:15,920 --> 00:34:17,480
Speaker 3: The flavor profile? Was wrong?

619
00:34:17,640 --> 00:34:17,799
Speaker 4: You know?

620
00:34:18,760 --> 00:34:20,920
Speaker 1: Why did you actually give them that number? And all

621
00:34:20,920 --> 00:34:23,600
Speaker 1: of that feedback gets then given back to the teams,

622
00:34:24,160 --> 00:34:27,279
Speaker 1: and I always send it back to the teams so

623
00:34:27,360 --> 00:34:29,960
Speaker 1: they can go away at the end of a competition

624
00:34:30,360 --> 00:34:34,840
Speaker 1: with two proteins and work out oh wow, okay, I

625
00:34:35,040 --> 00:34:38,200
Speaker 1: got marked eight. But this is the reason why I

626
00:34:38,200 --> 00:34:40,440
Speaker 1: got marked in eight, because I tell you now, the

627
00:34:40,480 --> 00:34:43,440
Speaker 1: first couple of comps that I ever went to, I

628
00:34:43,680 --> 00:34:46,480
Speaker 1: had to drive all the way back from Hamilton or Auckland,

629
00:34:47,080 --> 00:34:49,880
Speaker 1: always going why did I get those numbers? And you

630
00:34:49,920 --> 00:34:53,279
Speaker 1: would be asking yourself the whole way home and it's

631
00:34:53,320 --> 00:34:54,400
Speaker 1: not a short drive.

632
00:34:55,600 --> 00:34:56,160
Speaker 2: So true.

633
00:34:56,320 --> 00:34:59,440
Speaker 4: So, and I did hear they were bringing the feedback

634
00:34:59,480 --> 00:35:03,359
Speaker 4: back into to NZBA, but yeah, we heard that there

635
00:35:03,400 --> 00:35:03,880
Speaker 4: for a while.

636
00:35:03,880 --> 00:35:05,839
Speaker 3: But I don't know if so the.

637
00:35:05,719 --> 00:35:11,200
Speaker 1: Feedback and NZBA and I can stay in corrected. But

638
00:35:11,360 --> 00:35:15,759
Speaker 1: I think it's only if you get lower than a seven. Yeah,

639
00:35:15,880 --> 00:35:18,160
Speaker 1: So anything lower than a seven then you will get

640
00:35:18,200 --> 00:35:21,400
Speaker 1: the feedback, but if it's above seven or above, then

641
00:35:21,440 --> 00:35:22,440
Speaker 1: you will get no feedback.

642
00:35:22,520 --> 00:35:25,600
Speaker 2: I can't remember if it's seven or below or below

643
00:35:25,600 --> 00:35:27,640
Speaker 2: a seven, And I think, to be fair of the

644
00:35:27,680 --> 00:35:31,200
Speaker 2: guys who took over the NZBA this year, they also

645
00:35:31,320 --> 00:35:34,360
Speaker 2: made a conscious decision on the early comps to not

646
00:35:34,560 --> 00:35:36,840
Speaker 2: have to worry about that right from the kick go,

647
00:35:37,080 --> 00:35:39,360
Speaker 2: because they were actually just going, look, we just want to,

648
00:35:39,960 --> 00:35:42,400
Speaker 2: you know, make sure these comps go properly. It's the

649
00:35:42,440 --> 00:35:44,600
Speaker 2: first few they were doing, so they got that running

650
00:35:44,640 --> 00:35:47,360
Speaker 2: and I think the plan is to bring the feedback

651
00:35:47,400 --> 00:35:50,160
Speaker 2: in later, either later this year.

652
00:35:50,320 --> 00:35:51,440
Speaker 3: Or maybe King of their owner.

653
00:35:51,480 --> 00:35:54,560
Speaker 2: Maybe maybe I think it's a great break use. I mean,

654
00:35:54,600 --> 00:35:57,160
Speaker 2: I would hope i'd never see any feedback, but if

655
00:35:57,200 --> 00:35:59,080
Speaker 2: I did need to see feedback, i'd want to know

656
00:35:59,680 --> 00:36:03,160
Speaker 2: because I've done the exactly the same as you've driven

657
00:36:03,200 --> 00:36:05,160
Speaker 2: back from somewhere just going I have no idea what

658
00:36:05,480 --> 00:36:08,120
Speaker 2: it was that drove that score, and it'd be a

659
00:36:08,160 --> 00:36:09,320
Speaker 2: great thing to understand.

660
00:36:10,239 --> 00:36:13,480
Speaker 1: Like, I think it's really important for those newb guys

661
00:36:13,520 --> 00:36:15,520
Speaker 1: as well, who are just jumping on the on the

662
00:36:16,120 --> 00:36:19,880
Speaker 1: NZBA circuit or ECA circuit and stuff like that, because

663
00:36:19,880 --> 00:36:22,040
Speaker 1: they invest a lot of money, and all they look

664
00:36:22,080 --> 00:36:24,879
Speaker 1: at is how much money it's cost them, And then

665
00:36:24,920 --> 00:36:27,719
Speaker 1: they think they can cook perfectly at home and all

666
00:36:27,760 --> 00:36:30,160
Speaker 1: their mates love it and all of that. They forget

667
00:36:30,200 --> 00:36:33,239
Speaker 1: that probably their mates are ten deep drinking beer or

668
00:36:33,280 --> 00:36:37,400
Speaker 1: anything like that and stuff, and competition of barbecue is

669
00:36:37,440 --> 00:36:41,239
Speaker 1: totally different cooking in your backyard. And so that's where

670
00:36:42,040 --> 00:36:44,480
Speaker 1: you know, getting that feedback. It's trying to keep them

671
00:36:44,480 --> 00:36:47,279
Speaker 1: engaged and keeping them happy because I know after King

672
00:36:47,320 --> 00:36:50,719
Speaker 1: of the Mountain last year, some of my newbies were like, oh,

673
00:36:50,840 --> 00:36:53,239
Speaker 1: you know, I got these bad scores, Like why what

674
00:36:53,280 --> 00:36:56,360
Speaker 1: did I do wrong? So it's trying to educate them afterwards,

675
00:36:56,400 --> 00:36:59,160
Speaker 1: and like I helped them afterwards. I pulled them apart

676
00:36:59,280 --> 00:37:01,960
Speaker 1: and it's like, ah, have you tried this? So have

677
00:37:02,040 --> 00:37:04,560
Speaker 1: you tried this? These are the reasons.

678
00:37:04,120 --> 00:37:05,040
Speaker 3: Why, you know.

679
00:37:05,280 --> 00:37:08,480
Speaker 1: So it's all about education and trying to fist, you know,

680
00:37:09,480 --> 00:37:13,319
Speaker 1: help them along to keep growing barbecue because nevies have

681
00:37:13,440 --> 00:37:16,560
Speaker 1: to come in because the old ones sort of die

682
00:37:16,600 --> 00:37:19,080
Speaker 1: off a little bit because they think, oh, yeah, you know,

683
00:37:19,160 --> 00:37:21,160
Speaker 1: we've had enough of the circular advice versa.

684
00:37:21,560 --> 00:37:25,000
Speaker 2: Yeah, I've actually been chatting to some of the guys

685
00:37:25,040 --> 00:37:29,239
Speaker 2: who did the amateur comp randomly got chatting to one

686
00:37:29,280 --> 00:37:33,040
Speaker 2: of them in particular, and you know, certainly encouraging them

687
00:37:33,120 --> 00:37:37,960
Speaker 2: to to make sure they get get entered for King

688
00:37:38,000 --> 00:37:41,560
Speaker 2: of the Mountain, and said to him if he can't know,

689
00:37:41,680 --> 00:37:45,640
Speaker 2: because there's a I think there's some teammates and all

690
00:37:45,640 --> 00:37:47,759
Speaker 2: that kind of stuff. I said, if you can't, then

691
00:37:47,840 --> 00:37:49,880
Speaker 2: come and come and hang out with us for the weekend,

692
00:37:50,000 --> 00:37:52,759
Speaker 2: just so hopefully even you can kind of get the

693
00:37:53,160 --> 00:37:55,960
Speaker 2: spirit of it and learn a little bit from us.

694
00:37:56,560 --> 00:37:58,920
Speaker 2: Whether you actually want to learn him from us is debatable,

695
00:37:58,960 --> 00:38:01,960
Speaker 2: but you know, learn a little bit from us so

696
00:38:02,040 --> 00:38:03,719
Speaker 2: that he will be I.

697
00:38:03,640 --> 00:38:04,759
Speaker 4: Don't know if you can use that.

698
00:38:06,320 --> 00:38:12,839
Speaker 2: Too well, Judges, it's tough times. We've all said that, right,

699
00:38:12,880 --> 00:38:16,040
Speaker 2: So there's tough times exactly, but you know, making sure

700
00:38:16,080 --> 00:38:18,600
Speaker 2: that then you know whether we can plant the seed,

701
00:38:18,640 --> 00:38:20,960
Speaker 2: get a little bit more of a bug for it

702
00:38:21,000 --> 00:38:23,960
Speaker 2: in certain people, and then they can whether they then

703
00:38:24,200 --> 00:38:26,440
Speaker 2: able to go to an Apia or come to up

704
00:38:26,440 --> 00:38:29,400
Speaker 2: to Hamilton for for mania and then be King of

705
00:38:29,400 --> 00:38:32,080
Speaker 2: the Mountain next year. Now, I tell you the most

706
00:38:32,120 --> 00:38:34,440
Speaker 2: important question I want to know about this year is

707
00:38:34,520 --> 00:38:39,240
Speaker 2: King of the Mountain. Is will the mayors be cooking

708
00:38:39,280 --> 00:38:42,680
Speaker 2: steaks against each other again, because that's awesome if anybody

709
00:38:42,680 --> 00:38:45,840
Speaker 2: hasn't been there. Craig normally gets the two mayors of

710
00:38:45,880 --> 00:38:49,080
Speaker 2: the district in a state three years.

711
00:38:49,360 --> 00:38:52,919
Speaker 3: So I've actually decided against it this year.

712
00:38:55,000 --> 00:38:57,359
Speaker 2: I'm not coming. I'm not going. I'm not doing it,

713
00:38:58,080 --> 00:38:58,759
Speaker 2: staying at all.

714
00:39:00,040 --> 00:39:02,279
Speaker 1: Yead of doing the state cookoff because of me is

715
00:39:02,600 --> 00:39:04,960
Speaker 1: like last year, they did the barbecue and they did

716
00:39:05,000 --> 00:39:07,960
Speaker 1: a burger last year and they enjoyed it and stuff,

717
00:39:08,000 --> 00:39:10,440
Speaker 1: and you know, most of our meals have been around

718
00:39:10,520 --> 00:39:12,880
Speaker 1: for so long, so there's sort of like, you know,

719
00:39:12,960 --> 00:39:16,160
Speaker 1: even though there's a rivalry, it's sort of I believe

720
00:39:16,200 --> 00:39:18,879
Speaker 1: after four years are sort of our new Plymouth Mare

721
00:39:18,960 --> 00:39:21,600
Speaker 1: hasn't won yet, so it's pointless keep on trying to

722
00:39:21,640 --> 00:39:27,680
Speaker 1: bring that up. This year, I have I've decided to

723
00:39:28,040 --> 00:39:33,120
Speaker 1: do a fundraiser for the Taraniki Healthcare this year, and

724
00:39:33,280 --> 00:39:38,759
Speaker 1: we're doing a big shave on with Primo staff and

725
00:39:38,840 --> 00:39:44,160
Speaker 1: so our major sponsors this year, which is Primo Alex's mate,

726
00:39:45,040 --> 00:39:48,239
Speaker 1: and so we're doing a big shave off at the

727
00:39:48,320 --> 00:39:51,240
Speaker 1: lunchtime spot when we get people down there looking around

728
00:39:51,280 --> 00:39:54,560
Speaker 1: and stuff like that. So it's about trying to support

729
00:39:54,560 --> 00:39:58,760
Speaker 1: our local hospital with their rebuild and get in behind,

730
00:39:59,200 --> 00:40:01,400
Speaker 1: you know, a couple of low call charity. So nice,

731
00:40:01,480 --> 00:40:05,640
Speaker 1: and that's what we decided to me is a bigger

732
00:40:05,680 --> 00:40:08,160
Speaker 1: pool with bringing in a whole lot of like a

733
00:40:08,200 --> 00:40:13,480
Speaker 1: different crowd into hopefully seeing you guys cook and understand

734
00:40:13,520 --> 00:40:15,359
Speaker 1: barbecue and what it's all about as well.

735
00:40:15,520 --> 00:40:18,320
Speaker 2: So yeah, well I would let you shave my head,

736
00:40:18,360 --> 00:40:21,319
Speaker 2: but I might be busy at the time and I

737
00:40:21,320 --> 00:40:24,239
Speaker 2: don't know if I can let these flowing locks yeah

738
00:40:24,280 --> 00:40:25,480
Speaker 2: my Samsung hair go.

739
00:40:26,560 --> 00:40:26,799
Speaker 3: Yeah.

740
00:40:26,800 --> 00:40:31,440
Speaker 1: So I think hand in time was twelve o'clock, so

741
00:40:31,520 --> 00:40:33,720
Speaker 1: I can get you on the stage at twelve thirty

742
00:40:33,960 --> 00:40:39,440
Speaker 1: and you can miss the second hand because generally I

743
00:40:39,480 --> 00:40:41,759
Speaker 1: compete and I will be competing this year, so you know,

744
00:40:41,800 --> 00:40:43,760
Speaker 1: I need every in my corner.

745
00:40:43,840 --> 00:40:45,360
Speaker 4: I don't know, I'm gonna say, I don't know. I

746
00:40:45,360 --> 00:40:46,719
Speaker 4: don't know how you do it, man, I don't know

747
00:40:46,719 --> 00:40:50,640
Speaker 4: how you do it. So let's let's just have a

748
00:40:50,680 --> 00:40:53,840
Speaker 4: quick chat. So, I mean, it's really interesting because barbecue

749
00:40:53,880 --> 00:40:55,319
Speaker 4: has been around quite a bit of New Zella now

750
00:40:55,360 --> 00:40:57,759
Speaker 4: and I think there are some regional differences in terms

751
00:40:57,800 --> 00:41:00,279
Speaker 4: of flavor profile and stuff like that. So how would

752
00:41:00,280 --> 00:41:03,880
Speaker 4: you sum up barbecue and taranaki, you know, is anything

753
00:41:03,920 --> 00:41:06,759
Speaker 4: you guys are doing differently to to the rest of us.

754
00:41:06,800 --> 00:41:08,799
Speaker 4: I mean obviously, you know, in Auckland were garnished with

755
00:41:08,880 --> 00:41:11,759
Speaker 4: like sesame seeds and curly spring.

756
00:41:11,840 --> 00:41:15,640
Speaker 3: We ganish with we ganish with just parsley on the bottom.

757
00:41:15,640 --> 00:41:15,840
Speaker 2: You know.

758
00:41:15,920 --> 00:41:19,960
Speaker 3: That's that's that's how we roll here. Now.

759
00:41:20,120 --> 00:41:24,600
Speaker 1: Look, I think we're very very similar to probably Wellington

760
00:41:24,840 --> 00:41:29,960
Speaker 1: and more of a flavor profile than Auckland probably, yes,

761
00:41:30,080 --> 00:41:34,600
Speaker 1: but sweeter, you know, not overly overly smoked like people

762
00:41:34,680 --> 00:41:38,799
Speaker 1: like smoky food, but not overly overly smoked things. And

763
00:41:38,840 --> 00:41:41,160
Speaker 1: that's what I've seen in my catering side as well.

764
00:41:42,840 --> 00:41:44,080
Speaker 3: So but yeah, just.

765
00:41:44,040 --> 00:41:48,319
Speaker 1: Something nice, not nice flavors like, but flavors to pop

766
00:41:49,280 --> 00:41:52,560
Speaker 1: is what our local You're probably more of a foody

767
00:41:52,640 --> 00:41:55,960
Speaker 1: sort of town than a just a backyard sort of

768
00:41:56,520 --> 00:41:59,720
Speaker 1: you know, basic sort of flavors.

769
00:41:59,760 --> 00:42:02,680
Speaker 2: Well, like the catering things really interest because you obviously

770
00:42:02,719 --> 00:42:05,040
Speaker 2: are a big barbecue cater in that region and you

771
00:42:05,120 --> 00:42:08,520
Speaker 2: have almost a you're almost like a semi permanent pop

772
00:42:08,640 --> 00:42:11,800
Speaker 2: up now, haven't you at the at the corner there.

773
00:42:12,440 --> 00:42:14,719
Speaker 1: Yeah, so we've got a permanent site now, So that's

774
00:42:14,760 --> 00:42:18,719
Speaker 1: open three days a week out at the corner, and

775
00:42:18,800 --> 00:42:22,000
Speaker 1: I've tied up with a craft brewer, a theoretical brewer.

776
00:42:22,120 --> 00:42:26,760
Speaker 1: So yes, it's Thursday's, Fridays and Sundays we're open there.

777
00:42:26,920 --> 00:42:30,400
Speaker 2: And what are the most popular things? Like what are

778
00:42:30,400 --> 00:42:33,359
Speaker 2: people just what can they not get enough of from

779
00:42:33,440 --> 00:42:36,160
Speaker 2: you at those those events?

780
00:42:36,200 --> 00:42:38,920
Speaker 3: Like what would so those events is brisket?

781
00:42:39,320 --> 00:42:42,000
Speaker 1: Brisket flies out the door, like you know, we just

782
00:42:42,320 --> 00:42:45,759
Speaker 1: end up cooking more and more briskets. And I was

783
00:42:45,760 --> 00:42:50,000
Speaker 1: thinking it's also because people can't do it well at

784
00:42:50,000 --> 00:42:52,200
Speaker 1: home as well. They try, but they want to see

785
00:42:52,200 --> 00:42:56,080
Speaker 1: what it's actually like cooked. I wouldn't say properly, because

786
00:42:56,080 --> 00:42:57,840
Speaker 1: there's a lot of people that can cook brisket a

787
00:42:57,840 --> 00:43:02,120
Speaker 1: lot better than night again, but yeah, like the flavor

788
00:43:02,160 --> 00:43:05,359
Speaker 1: and how juicy it can be because we used to,

789
00:43:05,960 --> 00:43:07,759
Speaker 1: let's face it, used to mince it all up and

790
00:43:07,800 --> 00:43:09,280
Speaker 1: turn it into stews and stuff.

791
00:43:09,360 --> 00:43:12,000
Speaker 3: So I think that there is one of our big

792
00:43:12,040 --> 00:43:12,800
Speaker 3: popular ones.

793
00:43:13,520 --> 00:43:16,479
Speaker 1: Our pies are massive as well with the trades because

794
00:43:16,480 --> 00:43:18,560
Speaker 1: they want something quick and easy. But you know, we

795
00:43:18,680 --> 00:43:22,400
Speaker 1: do a brisket pies and port belly pies and stuff

796
00:43:22,440 --> 00:43:25,960
Speaker 1: like that, and probably our next biggest seller I would

797
00:43:25,960 --> 00:43:27,160
Speaker 1: have to say is pork belly.

798
00:43:28,640 --> 00:43:31,040
Speaker 3: Not sure why, but just people love.

799
00:43:31,719 --> 00:43:34,160
Speaker 2: Soft port belly because it's delicious.

800
00:43:34,640 --> 00:43:35,080
Speaker 4: Yeah.

801
00:43:35,280 --> 00:43:38,719
Speaker 1: Like, so whenever I throw in port belly, boont ends

802
00:43:38,719 --> 00:43:41,600
Speaker 1: on the menu, which we've done. I tried to do

803
00:43:41,640 --> 00:43:44,799
Speaker 1: it once every three weeks, but in the last couple

804
00:43:44,840 --> 00:43:47,200
Speaker 1: of weeks we've actually been doing it weekly and we're

805
00:43:47,239 --> 00:43:51,400
Speaker 1: selling out every single time. So yeah, everyone loves port belly.

806
00:43:51,400 --> 00:43:55,400
Speaker 1: Boon tends for just that goodness, but the soft texture

807
00:43:55,480 --> 00:43:57,920
Speaker 1: and then finish it off with crackle. So what mortgage

808
00:43:57,960 --> 00:43:58,680
Speaker 1: you asked for?

809
00:43:58,800 --> 00:44:00,800
Speaker 2: Do you know what I think you should do? Having

810
00:44:00,880 --> 00:44:04,360
Speaker 2: just heard what some of those you know, most popular

811
00:44:04,400 --> 00:44:07,759
Speaker 2: items are, I think make a quick amendment to your

812
00:44:08,000 --> 00:44:11,160
Speaker 2: entry form for King of the Mountain so that we

813
00:44:11,200 --> 00:44:15,920
Speaker 2: can pre order hot pies delivered to us on the Saturday.

814
00:44:15,960 --> 00:44:18,719
Speaker 2: I reckon you'll make a killing in hot pies from

815
00:44:18,800 --> 00:44:20,680
Speaker 2: us from competitor.

816
00:44:20,840 --> 00:44:23,520
Speaker 3: It's because you haven't actually seen the formula, but it

817
00:44:23,600 --> 00:44:27,480
Speaker 3: will be on you. I tell you what.

818
00:44:27,560 --> 00:44:30,520
Speaker 2: There's going to be free ordered from me right in

819
00:44:30,560 --> 00:44:31,479
Speaker 2: there for a hot pie.

820
00:44:32,640 --> 00:44:35,040
Speaker 1: Because when we did the amateur comp we we did

821
00:44:35,120 --> 00:44:36,920
Speaker 1: pies first thing in the morning and that's all. The

822
00:44:36,960 --> 00:44:40,440
Speaker 1: guys wanted something nice and warm. We did pies and

823
00:44:40,480 --> 00:44:42,480
Speaker 1: smeshies first thing in the morning and they loved them.

824
00:44:42,600 --> 00:44:44,520
Speaker 2: There for it, I'm pre ordering when I fill in

825
00:44:44,560 --> 00:44:46,560
Speaker 2: my form tomorrow, I'll be pre ordering.

826
00:44:47,640 --> 00:44:49,560
Speaker 4: See you're catering and competing, are you, Craig?

827
00:44:50,360 --> 00:44:51,279
Speaker 3: We do it every year.

828
00:44:52,120 --> 00:44:54,920
Speaker 1: But why the reason why I do the catering side,

829
00:44:55,040 --> 00:44:57,960
Speaker 1: and a lot of people don't see this, The reasoning

830
00:44:58,000 --> 00:45:01,320
Speaker 1: behind it is cater because one hundred percent of that

831
00:45:01,400 --> 00:45:04,560
Speaker 1: money that I make in the catering site and one

832
00:45:04,600 --> 00:45:06,640
Speaker 1: hundred percent I make on the bar because I run

833
00:45:06,680 --> 00:45:09,520
Speaker 1: the bar as well, literally goes in to help fund

834
00:45:09,600 --> 00:45:12,319
Speaker 1: this running of the King of the Mountain because not

835
00:45:12,640 --> 00:45:15,040
Speaker 1: you know, we don't have a cost, so all of

836
00:45:15,080 --> 00:45:17,920
Speaker 1: that money, one hundred percent goes straight back into it,

837
00:45:18,160 --> 00:45:19,600
Speaker 1: so I don't see a cent of it.

838
00:45:19,600 --> 00:45:23,799
Speaker 3: It's like helping to run the event. Yeah.

839
00:45:23,960 --> 00:45:28,120
Speaker 1: So that's why I love computers and stuff coming out

840
00:45:28,120 --> 00:45:31,360
Speaker 1: and supporting us, support the bar, you know, and support

841
00:45:31,560 --> 00:45:35,120
Speaker 1: the food side, because that's that money helps us put

842
00:45:35,160 --> 00:45:37,480
Speaker 1: on the show that we do in the event.

843
00:45:38,000 --> 00:45:42,600
Speaker 4: Yeah. Nice, So mate, a real interesting one that I

844
00:45:42,600 --> 00:45:43,959
Speaker 4: think people are going to want to know.

845
00:45:45,760 --> 00:45:46,800
Speaker 3: You know, you get into.

846
00:45:46,600 --> 00:45:49,520
Speaker 4: Barbecue, you cook a couple of briskets, you know, you

847
00:45:49,600 --> 00:45:51,440
Speaker 4: cook a couple of racks of ribs, and you're like, right,

848
00:45:51,480 --> 00:45:55,440
Speaker 4: I can do this at scale. So for someone thinking

849
00:45:55,480 --> 00:45:58,480
Speaker 4: about going there, you know, we've all done it, right,

850
00:45:58,600 --> 00:46:00,480
Speaker 4: I mean I start, I started doing it, you know,

851
00:46:00,520 --> 00:46:02,360
Speaker 4: and it is like, actually this is a bit bigger

852
00:46:02,400 --> 00:46:05,319
Speaker 4: than I thought. But I persisted because I really enjoyed it.

853
00:46:05,360 --> 00:46:07,440
Speaker 2: But what are the things that they don't know?

854
00:46:07,480 --> 00:46:09,000
Speaker 4: You know, if you're looking, if you if you've got

855
00:46:09,040 --> 00:46:10,799
Speaker 4: the barbecue bargain, you're like, right, I want to do

856
00:46:10,880 --> 00:46:13,440
Speaker 4: this at scale, and I want to do it properly.

857
00:46:13,800 --> 00:46:15,320
Speaker 4: You know, what are the things that you should know?

858
00:46:15,480 --> 00:46:17,160
Speaker 3: What you should do, don't do it.

859
00:46:20,800 --> 00:46:23,640
Speaker 1: I personally believe if you're going to do catering, you

860
00:46:23,760 --> 00:46:26,040
Speaker 1: need to be in it for the long haul because

861
00:46:26,080 --> 00:46:28,759
Speaker 1: it's not something you're going to make money overnight and

862
00:46:28,800 --> 00:46:32,479
Speaker 1: you're not going to get rich over you know, doing

863
00:46:32,480 --> 00:46:35,799
Speaker 1: it either. So you have to have a passion, and

864
00:46:35,840 --> 00:46:38,279
Speaker 1: the passion sometimes could wear off if you don't really

865
00:46:38,280 --> 00:46:42,040
Speaker 1: do it properly. The other things about shortcuts, try to

866
00:46:42,080 --> 00:46:46,920
Speaker 1: stay true to what you do. So I still cook briskets,

867
00:46:47,000 --> 00:46:49,960
Speaker 1: properly from start to finish. You know, everything's fresh in

868
00:46:50,000 --> 00:46:53,239
Speaker 1: the in the container and stuff like that. And I

869
00:46:53,360 --> 00:46:55,640
Speaker 1: do that for a reason because I know the quality

870
00:46:55,680 --> 00:46:58,200
Speaker 1: at the end of it. People pick up a piece

871
00:46:58,200 --> 00:47:00,360
Speaker 1: of brisket and they enjoy it and they know that

872
00:47:00,400 --> 00:47:06,600
Speaker 1: it's fresh. So I guess when you go into it,

873
00:47:06,680 --> 00:47:11,000
Speaker 1: you have to spend time work out that it's it's

874
00:47:11,040 --> 00:47:14,560
Speaker 1: not going to be a two hour cook to produce

875
00:47:14,640 --> 00:47:16,920
Speaker 1: some amazing barbecue food at the end of it for

876
00:47:17,000 --> 00:47:19,560
Speaker 1: a catering job that then you're going to make some

877
00:47:19,600 --> 00:47:23,240
Speaker 1: good money off. You have to allow time to prep

878
00:47:24,120 --> 00:47:27,680
Speaker 1: allow time for it to cook. And as I say,

879
00:47:28,160 --> 00:47:31,399
Speaker 1: every piece of meat is different, so one brisket might

880
00:47:31,440 --> 00:47:34,200
Speaker 1: come off after four hours and one brisket might stay

881
00:47:34,200 --> 00:47:38,040
Speaker 1: on until twelve hours until it's proving like butter. So

882
00:47:38,320 --> 00:47:42,640
Speaker 1: you have to be prepared to allow those you know

883
00:47:42,680 --> 00:47:48,960
Speaker 1: that time factor into it and really not bite off

884
00:47:49,000 --> 00:47:52,359
Speaker 1: too much that you can't chew. So like, if you're

885
00:47:52,400 --> 00:47:54,680
Speaker 1: going to get into it, start off with some smaller

886
00:47:54,760 --> 00:47:57,799
Speaker 1: jobs so you can get your head around, you know,

887
00:47:58,360 --> 00:48:03,279
Speaker 1: running your pit and juging two, three, four different proteins

888
00:48:03,320 --> 00:48:05,680
Speaker 1: in your sides and stuff like that, so they all

889
00:48:05,719 --> 00:48:09,080
Speaker 1: come out ready at six o'clock or whenever your service

890
00:48:09,120 --> 00:48:13,120
Speaker 1: tim is. And that's probably the best advice I can

891
00:48:13,160 --> 00:48:16,400
Speaker 1: give is start off small before you start going bigger

892
00:48:16,440 --> 00:48:18,480
Speaker 1: and bigger and bigger. You know, you start off with

893
00:48:18,520 --> 00:48:19,319
Speaker 1: your mates.

894
00:48:19,640 --> 00:48:21,080
Speaker 3: Because it's kind of and go from this.

895
00:48:21,200 --> 00:48:23,960
Speaker 2: Kind of funn isn't It's almost like competition in the

896
00:48:24,040 --> 00:48:29,280
Speaker 2: sense that competition or catering. You're actually cooking to a schedule.

897
00:48:29,840 --> 00:48:32,640
Speaker 2: Where is that home? Like if you're if your pork

898
00:48:32,680 --> 00:48:34,839
Speaker 2: but's not done at seven and you've got to eat eight,

899
00:48:34,880 --> 00:48:35,640
Speaker 2: you're going to eat it.

900
00:48:35,600 --> 00:48:37,440
Speaker 3: A right, it's yep, correct.

901
00:48:37,560 --> 00:48:39,960
Speaker 2: But if you've got a line of people waiting and

902
00:48:40,000 --> 00:48:43,520
Speaker 2: expecting food to be ready at six point thirty, that

903
00:48:43,560 --> 00:48:46,759
Speaker 2: food that can be ready at six thirty, or you're

904
00:48:46,800 --> 00:48:47,840
Speaker 2: in trouble, right.

905
00:48:48,160 --> 00:48:50,480
Speaker 1: Yeah, people just look at you and go, oh, how

906
00:48:50,480 --> 00:48:52,000
Speaker 1: come the brisket's not ready yet?

907
00:48:52,000 --> 00:48:52,320
Speaker 4: Oh?

908
00:48:52,520 --> 00:48:55,360
Speaker 3: Meets really when it's ready, mate, you know, like but.

909
00:48:55,120 --> 00:48:57,680
Speaker 2: But no no idea, But when somebody is paying for

910
00:48:57,719 --> 00:48:59,600
Speaker 2: it meets ready when I've got money and I'm paying

911
00:48:59,600 --> 00:49:01,239
Speaker 2: for it, right, So.

912
00:49:01,480 --> 00:49:04,280
Speaker 1: That's why I say it is very much like a competition.

913
00:49:04,360 --> 00:49:07,839
Speaker 1: Like you get pretty good at timings and stuff like that.

914
00:49:07,920 --> 00:49:10,200
Speaker 1: So that's probably one good help for me when I

915
00:49:10,239 --> 00:49:14,239
Speaker 1: go into a competition, because you roughly know how things work.

916
00:49:14,600 --> 00:49:17,840
Speaker 1: But every piece of meat is different as well, and

917
00:49:18,800 --> 00:49:21,920
Speaker 1: that's the biggest downfall of a lot of caterers who

918
00:49:22,040 --> 00:49:24,960
Speaker 1: go into it. They go into it and they go, oh, yep,

919
00:49:25,160 --> 00:49:27,440
Speaker 1: I can cook a brisket every time four hours, four hours,

920
00:49:27,480 --> 00:49:30,640
Speaker 1: four hours, four hours, But you know, you could get

921
00:49:30,640 --> 00:49:33,319
Speaker 1: a different brisket. It could be more fatty, it could

922
00:49:33,400 --> 00:49:36,839
Speaker 1: have like different muscle textures in it, and you have

923
00:49:36,920 --> 00:49:39,640
Speaker 1: to allow you know that four hours or twelve hours,

924
00:49:39,680 --> 00:49:44,600
Speaker 1: depending on how hot the pit's running. You know, Taranaki

925
00:49:44,680 --> 00:49:48,360
Speaker 1: gives us some lovely weather, so it's never not always fine,

926
00:49:48,440 --> 00:49:50,680
Speaker 1: like should I say, you know, it is sometimes pretty

927
00:49:50,680 --> 00:49:53,759
Speaker 1: cold down here. So it's all of those factors that

928
00:49:53,800 --> 00:49:57,400
Speaker 1: you need to add into the equation, and it's a

929
00:49:57,400 --> 00:49:58,360
Speaker 1: different challenge.

930
00:49:58,440 --> 00:50:02,799
Speaker 2: What does what does a week in Craig's life look

931
00:50:02,960 --> 00:50:04,600
Speaker 2: like when you're catering?

932
00:50:04,680 --> 00:50:04,799
Speaker 3: Right?

933
00:50:05,360 --> 00:50:07,200
Speaker 2: Because I think a lot of people think I can

934
00:50:07,280 --> 00:50:08,759
Speaker 2: just do it all on a day, right, I just

935
00:50:08,800 --> 00:50:13,840
Speaker 2: turn up, But I'm sure that that is absolutely complete fallacy.

936
00:50:14,000 --> 00:50:16,360
Speaker 2: So what does a week look like for you? Like

937
00:50:16,440 --> 00:50:18,319
Speaker 2: how when are you doing stuff like what do you

938
00:50:18,400 --> 00:50:19,840
Speaker 2: have to do all that kind of stuff.

939
00:50:20,160 --> 00:50:24,040
Speaker 1: Yes, So with me opening the container, so we kick off,

940
00:50:24,239 --> 00:50:28,279
Speaker 1: like I'll take it for this week. So I've got

941
00:50:28,320 --> 00:50:31,360
Speaker 1: an event on tomorrow for lunchtime, so we'll kick the

942
00:50:31,360 --> 00:50:34,840
Speaker 1: smokers off at two am tomorrow morning and we'll be

943
00:50:34,880 --> 00:50:38,240
Speaker 1: into it with brisket and pork pork shoulders and stuff

944
00:50:38,280 --> 00:50:38,840
Speaker 1: like that.

945
00:50:39,000 --> 00:50:39,959
Speaker 3: For tomorrow's event.

946
00:50:40,719 --> 00:50:45,319
Speaker 1: And then Thursday we've got the corner open plus an

947
00:50:45,320 --> 00:50:49,800
Speaker 1: event for Independence Day, so that there will be another

948
00:50:50,000 --> 00:50:53,279
Speaker 1: three am start kickoff, so we can have food on

949
00:50:53,320 --> 00:50:57,960
Speaker 1: the table really for eleven o'clock service at lunchtime, and

950
00:50:58,120 --> 00:51:01,960
Speaker 1: I won't finish until probably about nine o'clock on Tuesday night.

951
00:51:03,760 --> 00:51:07,759
Speaker 1: And then Friday is our big big day normally, so

952
00:51:08,120 --> 00:51:10,200
Speaker 1: again we kick off at three am in the morning

953
00:51:10,239 --> 00:51:15,239
Speaker 1: and yeah smoke and yeah, probably rock up home at

954
00:51:15,239 --> 00:51:18,440
Speaker 1: about ten o'clock again, So they're not small days, and

955
00:51:18,480 --> 00:51:22,560
Speaker 1: you're prepping your stuff throughout the day, you're putting it

956
00:51:22,600 --> 00:51:25,840
Speaker 1: on the smoker, you're you know, you're moving things.

957
00:51:25,600 --> 00:51:26,520
Speaker 3: Around all the time.

958
00:51:26,640 --> 00:51:29,520
Speaker 1: So like every barbecue has a hot spot and a

959
00:51:29,560 --> 00:51:34,080
Speaker 1: cold spot and different meats, like different parts as well.

960
00:51:34,160 --> 00:51:36,359
Speaker 3: So yeah, you're moving stuff around the whole time.

961
00:51:36,440 --> 00:51:38,680
Speaker 2: And then after all of that, you've still got to

962
00:51:38,680 --> 00:51:43,480
Speaker 2: do or your admin or your paperwork or your finance stuff.

963
00:51:43,480 --> 00:51:47,600
Speaker 2: You've got to order your meat for next week. You've

964
00:51:47,600 --> 00:51:49,080
Speaker 2: got to pick it up or have it to live

965
00:51:49,080 --> 00:51:52,040
Speaker 2: it or make sure and check it. And yeah, yep,

966
00:51:52,200 --> 00:51:54,720
Speaker 2: I mean it's a business. It's not you're not making

967
00:51:54,760 --> 00:51:56,480
Speaker 2: about n now.

968
00:51:56,520 --> 00:51:58,279
Speaker 1: We do all of that side of things as well,

969
00:51:58,360 --> 00:52:03,320
Speaker 1: so yeah, yeah, so we're working, you know, some decent

970
00:52:03,400 --> 00:52:04,480
Speaker 1: hours and in the business.

971
00:52:04,480 --> 00:52:05,640
Speaker 3: And on top of that, I run.

972
00:52:05,520 --> 00:52:08,200
Speaker 1: Another business as well, so just because I love a

973
00:52:08,280 --> 00:52:12,000
Speaker 1: little bit of works. So yeah, still got that job

974
00:52:12,080 --> 00:52:13,000
Speaker 1: on the side as well.

975
00:52:13,320 --> 00:52:17,000
Speaker 2: So yeah, well, I think I think, you know, hopefully

976
00:52:17,120 --> 00:52:19,680
Speaker 2: anyone who's out there thinking about getting into catering, you've

977
00:52:19,719 --> 00:52:22,000
Speaker 2: at least got your eyes a little bit more open

978
00:52:22,080 --> 00:52:26,759
Speaker 2: now as to what it's like. And I think I

979
00:52:26,840 --> 00:52:29,359
Speaker 2: think it's about time that you know, you talk about

980
00:52:29,400 --> 00:52:32,120
Speaker 2: barbecue hot spots. I think we're going to make your

981
00:52:32,120 --> 00:52:35,160
Speaker 2: seat a little hotter and put some quick fires at

982
00:52:35,200 --> 00:52:39,360
Speaker 2: you in a moment. But just before we do, all right, Craig,

983
00:52:40,000 --> 00:52:44,480
Speaker 2: it's quick fire time, mates, I think we're just going

984
00:52:44,560 --> 00:52:46,239
Speaker 2: to start firing some stuff and Nold, you want to

985
00:52:46,280 --> 00:52:48,000
Speaker 2: kick us off on the quick fires this week?

986
00:52:49,040 --> 00:52:49,640
Speaker 3: Sure? Mate.

987
00:52:50,480 --> 00:52:53,040
Speaker 4: So Craig, what's the strangest thing you've ever eaten?

988
00:52:53,920 --> 00:52:56,640
Speaker 3: I'd have to say Ostrich me love it.

989
00:52:57,120 --> 00:52:59,960
Speaker 2: Yes, Yeah, it's a weird.

990
00:53:00,360 --> 00:53:04,080
Speaker 1: It was we're talking like teen fifteen years ago. And yeah,

991
00:53:04,320 --> 00:53:07,240
Speaker 1: got presented some ostriche when I was doing chiff training

992
00:53:07,280 --> 00:53:10,640
Speaker 1: and stuff like that, and yeah, but it was pleasantly

993
00:53:10,680 --> 00:53:12,920
Speaker 1: surprised that was actually really really nice.

994
00:53:14,520 --> 00:53:21,359
Speaker 2: Ostrich makes makes beautiful stir fry love Ostrich Yeah so good, yeah,

995
00:53:21,960 --> 00:53:22,560
Speaker 2: so good.

996
00:53:23,080 --> 00:53:23,360
Speaker 3: Yep.

997
00:53:24,200 --> 00:53:25,399
Speaker 4: Also mate, it's a good cup.

998
00:53:25,480 --> 00:53:27,480
Speaker 2: Yeah, and it's very good for you.

999
00:53:27,800 --> 00:53:30,520
Speaker 3: It's very lean one, so healthy.

1000
00:53:30,560 --> 00:53:39,719
Speaker 2: Yeah. Your life, all right? What was the best birthday

1001
00:53:39,800 --> 00:53:41,759
Speaker 2: or Christmas present you got as a kid?

1002
00:53:42,520 --> 00:53:42,719
Speaker 3: Oh?

1003
00:53:42,760 --> 00:53:47,760
Speaker 1: Mate, set of wooden spoons. And so I got wooden

1004
00:53:47,800 --> 00:53:51,040
Speaker 1: spoons because I was I was wanting to cook, That's

1005
00:53:51,080 --> 00:53:54,560
Speaker 1: what I'd said. But when my family told me the

1006
00:53:54,600 --> 00:53:56,799
Speaker 1: real reason why they gave me wooden spoons, it was

1007
00:53:56,840 --> 00:53:58,919
Speaker 1: because I was a ship steerer.

1008
00:53:58,360 --> 00:53:59,040
Speaker 3: So they came.

1009
00:53:59,480 --> 00:54:02,560
Speaker 1: Yeah, but I got a nice set of wooden spoons.

1010
00:54:02,560 --> 00:54:06,239
Speaker 1: And that there's probably been something that's highlighted in my

1011
00:54:06,280 --> 00:54:08,399
Speaker 1: life from early on in the in the day when

1012
00:54:08,440 --> 00:54:11,480
Speaker 1: I was a young kid, and that's probably when we

1013
00:54:11,560 --> 00:54:15,080
Speaker 1: started off, you know, the cooking food side of things

1014
00:54:15,120 --> 00:54:15,480
Speaker 1: as well.

1015
00:54:15,560 --> 00:54:17,560
Speaker 2: So you love it, I love it. You were destined

1016
00:54:17,719 --> 00:54:18,600
Speaker 2: for this life.

1017
00:54:19,120 --> 00:54:19,960
Speaker 3: I was destined.

1018
00:54:19,960 --> 00:54:22,080
Speaker 1: And then Mum whacked it on the on the table

1019
00:54:22,120 --> 00:54:24,320
Speaker 1: one day and it smashed in half because.

1020
00:54:24,600 --> 00:54:28,719
Speaker 3: He got grumpy. Yeah, but it was all fun and games.

1021
00:54:32,120 --> 00:54:37,440
Speaker 4: And mate, what was your most useless barbecue? You know,

1022
00:54:37,520 --> 00:54:39,080
Speaker 4: what's the thing you bought? And you were like, shit,

1023
00:54:39,120 --> 00:54:40,080
Speaker 4: I know, I wish I never bought.

1024
00:54:40,160 --> 00:54:47,080
Speaker 3: Mate. It's one of those oversized flippers, like it was massive.

1025
00:54:47,760 --> 00:54:51,600
Speaker 2: My wife a kind of thing like she.

1026
00:54:51,560 --> 00:54:53,680
Speaker 1: Goes, oh, this is good for your biggers and you

1027
00:54:53,719 --> 00:54:56,320
Speaker 1: could turn over your brisket or your ribs and stuff

1028
00:54:56,360 --> 00:54:58,440
Speaker 1: like that, and I'm like, oh, yep, yep.

1029
00:54:58,760 --> 00:55:00,160
Speaker 3: And then I tried it one day.

1030
00:55:00,080 --> 00:55:04,640
Speaker 1: In the your meat disappears all over the place and beans.

1031
00:55:04,280 --> 00:55:06,440
Speaker 2: And it's like yeah yeah.

1032
00:55:06,840 --> 00:55:10,080
Speaker 1: And probably the other one that I went out and

1033
00:55:10,160 --> 00:55:12,120
Speaker 1: brought and I thought was going to be an amazing

1034
00:55:12,760 --> 00:55:18,080
Speaker 1: thing as well, was you know that a little the

1035
00:55:18,120 --> 00:55:21,759
Speaker 1: condiment caddies, you know, along the side, and they're a

1036
00:55:21,800 --> 00:55:23,799
Speaker 1: little tiny things and you think Oh, you're going to

1037
00:55:23,840 --> 00:55:25,560
Speaker 1: have the tomatoes and you're going to have all of this,

1038
00:55:25,640 --> 00:55:28,319
Speaker 1: and it's going to be it doesn't hold very much,

1039
00:55:28,400 --> 00:55:31,000
Speaker 1: so you can only make one one bigger at the

1040
00:55:31,040 --> 00:55:31,799
Speaker 1: time and that's it.

1041
00:55:31,960 --> 00:55:34,680
Speaker 3: So it's really a waste of time. It's just such

1042
00:55:34,719 --> 00:55:35,240
Speaker 3: a gimmick.

1043
00:55:35,840 --> 00:55:39,040
Speaker 2: It's amazing how you go, I must be so organized

1044
00:55:39,080 --> 00:55:41,120
Speaker 2: and have all these things to help me be organized,

1045
00:55:41,160 --> 00:55:43,480
Speaker 2: and then you're like, no, this does not work at all.

1046
00:55:44,239 --> 00:55:46,160
Speaker 3: It could be good in your contrailer.

1047
00:55:46,280 --> 00:55:50,760
Speaker 2: You again, I thought, I have to have a shelf

1048
00:55:50,800 --> 00:55:52,680
Speaker 2: with all this stuff on it and all this kind

1049
00:55:52,760 --> 00:55:55,520
Speaker 2: of thing, and then went no, because I know exactly

1050
00:55:55,560 --> 00:55:58,800
Speaker 2: how I work, which is not having everything on the shelf.

1051
00:55:58,920 --> 00:56:00,520
Speaker 2: I kind of bring what I need out and then

1052
00:56:00,520 --> 00:56:02,960
Speaker 2: I put it away again, so it wouldn't work for me.

1053
00:56:03,400 --> 00:56:07,080
Speaker 2: All right. I almost want to reflex here, Craigs to

1054
00:56:07,120 --> 00:56:10,440
Speaker 2: an instinctive answer, what's your guilty pleasure?

1055
00:56:11,719 --> 00:56:15,760
Speaker 3: Guilty pleasure is actually dear, I say, giant one gums,

1056
00:56:17,239 --> 00:56:17,920
Speaker 3: So there you go.

1057
00:56:20,000 --> 00:56:23,160
Speaker 5: I love they have to be the giant ones because

1058
00:56:23,160 --> 00:56:25,640
Speaker 5: that's you know, that's so nice to sit there and

1059
00:56:25,719 --> 00:56:29,160
Speaker 5: chew on and and like when you're frustrated or whatever,

1060
00:56:29,600 --> 00:56:31,520
Speaker 5: you just you know, you picked me up.

1061
00:56:31,600 --> 00:56:34,200
Speaker 3: You just grab a wine gum. It's great.

1062
00:56:34,320 --> 00:56:37,160
Speaker 1: So I'm guessing that's probably my real guilty pleasure that

1063
00:56:37,880 --> 00:56:41,040
Speaker 1: you know, like my daughter now knows to leave my

1064
00:56:41,080 --> 00:56:42,279
Speaker 1: wine gums alone.

1065
00:56:44,719 --> 00:56:45,520
Speaker 2: Learn the hard way.

1066
00:56:46,120 --> 00:56:52,680
Speaker 4: Yeah, mate, what's what keeps you saying? You're a busy guy,

1067
00:56:52,760 --> 00:56:54,279
Speaker 4: you know, and what do you do to sort of

1068
00:56:54,360 --> 00:56:55,080
Speaker 4: let off statemen?

1069
00:56:55,920 --> 00:56:58,520
Speaker 1: What actually keeps me saying, And anybody who knows me

1070
00:56:58,640 --> 00:57:01,520
Speaker 1: knows this is sitting in front of the barbecue. And

1071
00:57:01,960 --> 00:57:04,839
Speaker 1: it's not a cliche, but sitting in sat in front

1072
00:57:04,880 --> 00:57:10,719
Speaker 1: of the barbecue, stoking the fire just makes me so relaxed.

1073
00:57:10,800 --> 00:57:13,880
Speaker 3: And that there was evident really early on and.

1074
00:57:14,040 --> 00:57:16,760
Speaker 1: I still love it to today, you know, like you know,

1075
00:57:16,960 --> 00:57:20,080
Speaker 1: going on and cooking and stuff like that, cooking for

1076
00:57:20,160 --> 00:57:22,520
Speaker 1: people or just cooking for the family. You know, I

1077
00:57:22,600 --> 00:57:24,760
Speaker 1: just love it. And that is what keeps me saying

1078
00:57:24,920 --> 00:57:27,600
Speaker 1: every single day, I sit in front of the barbecue

1079
00:57:27,600 --> 00:57:30,240
Speaker 1: and I'm happy. It's take me away from the barbecue.

1080
00:57:30,480 --> 00:57:32,320
Speaker 1: And that's probably when you get a grumpy creak.

1081
00:57:34,200 --> 00:57:36,760
Speaker 4: Yeah, one hundred percent agree with mate. Sitting in front

1082
00:57:36,800 --> 00:57:38,680
Speaker 4: of the offset fireboxes just.

1083
00:57:38,760 --> 00:57:41,880
Speaker 2: You know, I did the classic thing when I started,

1084
00:57:41,880 --> 00:57:43,960
Speaker 2: I got my first barbecue as a pit barrel, which

1085
00:57:43,960 --> 00:57:46,240
Speaker 2: I still have and I have another one now. And

1086
00:57:46,280 --> 00:57:48,880
Speaker 2: then the next one I got was an offset, and

1087
00:57:48,960 --> 00:57:51,040
Speaker 2: at the time it was the wrong barbecue for me

1088
00:57:51,120 --> 00:57:54,440
Speaker 2: at that point in time, because a I didn't buy

1089
00:57:54,440 --> 00:57:57,240
Speaker 2: a proper one. Yeah, I got not a super cheap one,

1090
00:57:57,280 --> 00:57:59,720
Speaker 2: but I got one that probably you know, with an

1091
00:57:59,720 --> 00:58:02,000
Speaker 2: office it you've got to kind of you've got to

1092
00:58:02,000 --> 00:58:04,240
Speaker 2: put a reasonable amount of money in and a reasonable

1093
00:58:04,440 --> 00:58:08,280
Speaker 2: size to get a good experience. And you know, it's

1094
00:58:08,280 --> 00:58:10,439
Speaker 2: one of those ones that needed something like literally every

1095
00:58:10,720 --> 00:58:13,800
Speaker 2: fifteen minutes, it needed another stick of something and blahlah blah.

1096
00:58:13,800 --> 00:58:18,720
Speaker 2: So I sold it. But now now I think I'm

1097
00:58:18,760 --> 00:58:22,440
Speaker 2: ready for a big offset. And that's what I would

1098
00:58:22,480 --> 00:58:25,160
Speaker 2: want to do too, is just you know, sit in

1099
00:58:25,240 --> 00:58:28,120
Speaker 2: front of the set by the offset for a whole day,

1100
00:58:28,240 --> 00:58:31,720
Speaker 2: just chucking a stick in every so often. I don't

1101
00:58:31,720 --> 00:58:34,440
Speaker 2: want to buy yours now, no.

1102
00:58:35,720 --> 00:58:36,320
Speaker 3: Deal for you.

1103
00:58:36,440 --> 00:58:39,800
Speaker 2: I was going to say, you haven't got its fit

1104
00:58:39,920 --> 00:58:43,040
Speaker 2: in the area still, so but yeah, I'm not. I'm

1105
00:58:43,040 --> 00:58:45,520
Speaker 2: not allowed to buy any more barbecues at the moment, either, so.

1106
00:58:47,360 --> 00:58:49,760
Speaker 4: I can I can tell you that the Franklin Barbecue

1107
00:58:49,880 --> 00:58:53,520
Speaker 4: was very soon, So yeah.

1108
00:58:53,320 --> 00:58:57,320
Speaker 2: I'll go and drawl over them down there. But I

1109
00:58:57,360 --> 00:58:59,480
Speaker 2: totally get it, and I totally agree. So I think

1110
00:58:59,480 --> 00:59:03,360
Speaker 2: that's a great, a great way of keeping your sanity. Mate. Right, Well,

1111
00:59:04,280 --> 00:59:07,240
Speaker 2: you've survived, you've survived everything. So where can people keep

1112
00:59:07,320 --> 00:59:10,680
Speaker 2: up with you online? Where can they get entry for

1113
00:59:11,040 --> 00:59:12,880
Speaker 2: King of the Mountain and all that kind of stuff?

1114
00:59:12,920 --> 00:59:14,520
Speaker 2: How do we keep everybody in.

1115
00:59:14,560 --> 00:59:17,800
Speaker 1: Form so you can keep up with us on ww dot,

1116
00:59:17,880 --> 00:59:21,800
Speaker 1: Smoking Comrades, dot, co dot and z on our Facebook

1117
00:59:22,680 --> 00:59:27,480
Speaker 1: Instagram pages as well, And shortly you know that King

1118
00:59:27,520 --> 00:59:29,560
Speaker 1: of the Mountain will go up on our King of

1119
00:59:29,560 --> 00:59:33,520
Speaker 1: the Mountain page, taran Eki page, the Barbecue Alliance page

1120
00:59:33,560 --> 00:59:35,960
Speaker 1: will go up on Smoking Comrades page, will be all

1121
00:59:35,960 --> 00:59:40,720
Speaker 1: over the network and into It's literally just PM me

1122
00:59:41,280 --> 00:59:44,600
Speaker 1: or send me an email. We'll fire you back, called

1123
00:59:44,600 --> 00:59:48,760
Speaker 1: the details, bank details, and away we go. We'll register

1124
00:59:48,840 --> 00:59:51,600
Speaker 1: you as a team and let's hope we get a

1125
00:59:51,640 --> 00:59:53,560
Speaker 1: good tune out to King of the Mountain this year.

1126
00:59:53,760 --> 00:59:55,680
Speaker 2: I think you will. I think you will get a

1127
00:59:55,680 --> 01:00:00,400
Speaker 2: good turnout. I think everybody's fizzing to get back in comps.

1128
01:00:00,440 --> 01:00:03,760
Speaker 2: It feels a long time since our last comp, and

1129
01:00:03,920 --> 01:00:06,280
Speaker 2: I know there's a lot of people itching to get

1130
01:00:06,320 --> 01:00:08,960
Speaker 2: back out there, so I'm super pumped for it. I'm

1131
01:00:09,400 --> 01:00:11,320
Speaker 2: like I said to you before, I think you can

1132
01:00:11,320 --> 01:00:14,880
Speaker 2: put us down as team number two behind smoking comrades

1133
01:00:14,920 --> 01:00:22,560
Speaker 2: on the on the old team sheet like we're we're well,

1134
01:00:22,680 --> 01:00:25,040
Speaker 2: I'll take number one. I'll be the number one team

1135
01:00:25,080 --> 01:00:26,919
Speaker 2: on the sheet. You can put me there right now.

1136
01:00:27,040 --> 01:00:28,360
Speaker 2: I'm more than happy to be there.

1137
01:00:31,040 --> 01:00:34,000
Speaker 3: Fees has just gone up though first.

1138
01:00:33,720 --> 01:00:37,200
Speaker 2: Place, the first first position premium. I see, I see

1139
01:00:37,200 --> 01:00:40,360
Speaker 2: how that works. But mate, thank you so much for

1140
01:00:40,600 --> 01:00:42,840
Speaker 2: lending us your time and stopping by and talking to

1141
01:00:42,920 --> 01:00:45,280
Speaker 2: us about all that good stuff tonight. It's been awesome

1142
01:00:45,360 --> 01:00:45,760
Speaker 2: having you.

1143
01:00:45,720 --> 01:00:48,920
Speaker 3: On, no problem. Thanks for having us course been great.

1144
01:00:48,960 --> 01:00:52,480
Speaker 2: And guys, that is it for another episode of Barbecue Base.

1145
01:00:52,600 --> 01:00:55,840
Speaker 2: Thank you for stopping by and lending us your ears. Okay,

1146
01:00:55,840 --> 01:00:58,080
Speaker 2: come on, you know the drill. Make sure you hit

1147
01:00:58,120 --> 01:01:01,600
Speaker 2: that subscribe button to never miss an episode, and keep

1148
01:01:01,680 --> 01:01:05,000
Speaker 2: following us on socials. If you're not, make sure you are.

1149
01:01:05,120 --> 01:01:09,280
Speaker 2: It's Barbecue based en z on Facebook and just Barbecue

1150
01:01:09,320 --> 01:01:11,680
Speaker 2: based on Insta. If you want to keep up with

1151
01:01:11,840 --> 01:01:15,320
Speaker 2: nol is, meet Mafia Collective on every social platform known

1152
01:01:15,360 --> 01:01:18,280
Speaker 2: to man, and you can get behind those flappy meat

1153
01:01:18,320 --> 01:01:22,560
Speaker 2: curtains at Meetmafia Collective dot com and delve into the

1154
01:01:22,680 --> 01:01:26,680
Speaker 2: murky depths of his brain by paying a small monthly sum.

1155
01:01:27,160 --> 01:01:30,040
Speaker 2: And if you get really bored, you can keep up

1156
01:01:30,080 --> 01:01:35,120
Speaker 2: with me Burnt Beginnings Barbecue on Facebook and Insta. So

1157
01:01:35,320 --> 01:01:37,720
Speaker 2: come on back next time when we'll have more great

1158
01:01:37,840 --> 01:02:04,800
Speaker 2: barbecue chat, tips, tricks and guests on Barbecue Base to

1159
01:02:05,040 --> 01:02:05,080
Speaker 2: be