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November 2, 2024 6 mins

Our weekly bbq chat. 

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Speaker 1 (00:00):
The Country Sport Breakfast with Brian Kelly on gold Sport barbecue.

Speaker 2 (00:19):
Always try to.

Speaker 1 (00:22):
Slogging and seven grouse help me fucking good barbecue.

Speaker 3 (00:29):
It's a big yeeha as we fire up the barbecue
and catch up with the pitmaster. Jared McDonald Morning Jared, Good.

Speaker 2 (00:36):
Morning, alas gone well, been cooking some great barbecue.

Speaker 3 (00:42):
We're talking about cooking great barbecues. We've got a new
Zealander I think in the States at the moment at
an international competition I was reading about tell me Moore.

Speaker 2 (00:51):
Yes. So this weekend in Kansas City at the Speedway
is the American Royal, which is the largest barbecue contesta
wilt and of course everything the Americans do is over
the top. So they've got about six hundred teams cooking
in Kansas Speedway this weekend. Wow. And on one guy
from New Zealand, Troy Bilbra from Team Render. He comes

(01:14):
out of christ Church out of Ricketon, is an amazing cook.
He's won many events here in New Zealand and he's
just landed in Kansas City and is going to be
cooking that this weekend. And of course we wish him
the best of luck and if you'd like to keep
up with what he's doing. He is publishing into the
New Zealand Barbecue Alliance Facebook group, so you can just

(01:34):
apply to join that. I know some of your listeners
might think, ah, social media, but that's where it's all
happening these days.

Speaker 3 (01:41):
Absolutely in Kansas City, Kansas City Star all right and
closer to home, I believe, and we talked about it
briefly last week. There's a big event Ribs and Chicken
and to Rappa this weekend in Hamilton.

Speaker 2 (01:54):
Yeah. Absolutely, So we're working with Swift Ribs and White
to a Chicken and doing a one day cookoff in
the parking lot at Miny ten Mega and Tirapa, Hamilton.
So if you're from ma Waite Cattle and you want
to pop down and say hi, I'm going to be
cooking down there with fifteen other teams. I'm not doing
the event, but I am demonstrating some of the concepts

(02:17):
that we've talked about in the Barbecue and the Barbecue
Show here on the radio station.

Speaker 1 (02:21):
Yep.

Speaker 2 (02:21):
And I'd love to meet you. I'd love to say hi,
and of course I'd love to share with you some
of my cooking. So I'll be cooking down there from
about midday. If you showed up about mid day, there's
a high likelihood that you're going to get fed. So
that's that's when I'd be showing up.

Speaker 3 (02:38):
Fantastic year, me too, actually, So that's on tomorrow. And
talk about getting a feed. I mean we've talked about
cooking ribs and checking and steaks and whatever on barbecues,
but vegetables also play an important role on barbies. And
you've got a recipe to share with us.

Speaker 2 (02:53):
I looked up my one notowe this morning and the
gardens growing and everything's starting to look really amazing, and
it's just that energy of having life around you I
feel that makes you just feel positive. So right now
in New Zealand, we've got things like asparagus, spinet, zucchini
and corn starting to sprout. Peas are coming through, so

(03:13):
we're going to have those type of vegetables available in
the supermarket. Of course, you'll always have carrots and potatoes
and boring stuff like that. What I wanted to share
with you guys this morning was one of my favorite
recipes on the barbecue, and it's fortunately made from vegetables
that you can get in any store, any time of

(03:34):
the year, so you want to grab yourself a whole pineapple, okay,
and of course these are probably important from Queensland or
something like that. So the good news is that we
can get them all year, and you want to just
basically cut that into rings. You get all the skin
and everything off it, and then you get yourself some
fresh mint as well, a red onion, love red onion,

(03:57):
and then a lime, and of course if it's out
of season, lime can get really hard to find. Sometimes
you can freeze limes. A lot of you have got
trees out there that have got limes all over the ground.
If you get if you get a bag or a
paper bag, you can. You can't get a plastic bag
the days, but it's going to say a plastic bag
and you pick those lines up and give them a

(04:17):
bit of a rint and then freeze them. They stay
good in the freezer for like a year. And so
get yourself some some fresh lime, some some honey, and
some some chili flakes if that way incline of course
salt for seasoning. You want your grill nice and hot,
and this works on a gas grill as well as
a charcoal grill. And you want to see that pineapple

(04:40):
like a steak. So we really want that black line
on the platpole. And the g is not to muck
around with it too much, but wrong, let it cook.
When you see those lines starting to form and that's
the sugar's turning, then flip it over. So we just
we just want those lines to appear. We're not we're
not trying to like the pineapple per se well tasty.

Speaker 3 (05:02):
It really would be tasty with all those ingredients in it.

Speaker 2 (05:05):
Yeah, we don't want to dehydrate. We don't want to
dehydrate the pineapple either. You still want it to be
nice and juicy. Then once it's cooked and got that
that sea exterr, we want to dice that. We want
to dice the mint leaves. We want to dice the onion.
We want to squeeze some lime. We want like a
couple of tablespoons of honey, or you can use maple syrup.

(05:27):
If you've got that handy sprinkle of chili flakes and
a good amount of salt, like a really good a
good amount of shakes. And then what you want to
do is you want to let that sit up in
the refrigerator. You want to let it sit for a
couple hours, and you just want to stir it about
every half hour. Give it a really good stir because
the salt is going to pull all of that juice
out of those vegetables and fruit and it's going to

(05:50):
create like a bit of a salsa, and it's a
pineapple salsa. What it brings in is amazing acidity into
your dish. So whether you're eating steak or whether you're
having even snags, whatever you're having, this produces great acidity
to your meal. And that's like one of the key
things to have great barbecue is having a bit of acidity.

Speaker 3 (06:10):
Absolutely sound spectacular, right. I enjoyed that function at might
attend tomorrow, mate, and we'll talk again next week.

Speaker 2 (06:18):
Fantastic, Jarry.

Speaker 3 (06:20):
It can get some goodness and you're tugging a barbecue
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