November 17, 2024 • 5 mins
Our weekly BBQ chat.
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Episode Transcript
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Speaker 1 (00:00):
From the sports field to the shearing shed. It's the
Country Sport Breakfast with Brian Kelly on Gold Sports chatting.
Speaker 2 (00:18):
To logging and.
Speaker 3 (00:26):
Barbecue.
Speaker 2 (00:27):
Alrighty, time to fire up the bruise of the barbecues
and talk barbecuing on the show. Catching up with the
pitmaster Jared McDonalds, who last weekend was on the waterfront
in Auckland for the big event they had it a
go Jared, good morning.
Speaker 3 (00:40):
Look, it's always a good time for barbecue. My opinion,
it's a super fun event, Kelly's Spice Festival. It's out there.
I think they call it what do they call it
the water front me? I think it's called the.
Speaker 2 (00:52):
Queen's water Queen's walking like that, ye, Queen's Water.
Speaker 3 (00:56):
Great event, a lot of fun. We had fourteen which
is always interesting to see how creative they can be
on their barbecue. And I tell you what, they didn't disappoint.
Some amazing entries, some of the best brisketa they've eaten actually,
and the cook cartel from out west there took it out.
So you those strangers to competition barbecue and they seem
(01:17):
to be particularly good at it.
Speaker 2 (01:19):
Well done, and I believe there's another big competition on
this time as part of show Week in christ Church.
It's on this weekend.
Speaker 3 (01:26):
Yeah, we're gon, We're gone nationwide. So show Week they've
got let there be meat down there. I think there's
sixteen or seventeen the local teams down there cooking off.
So if you happen to be at show week goes away.
And I'm not, unfortunately not going to bet that one.
I've got work commitments of on Hamilton. But it's an
amazing event and the guys do a great job down
(01:47):
there for let their be meat all.
Speaker 2 (01:49):
Right, And we know this time a year gets very
very busy. People are firing up the barbecue. So what's
the big tip and the recipe this week? Mate?
Speaker 3 (01:56):
Well, there's a couple of things I just wanted to
Often we talk about con but we don't always we
take for granted that our audience know what we're actually
talking about. And so there's a concept that we have
which is called boating or wrapping food, and we use
this in particular for the larger cuts like pulled pork,
brisket and the like. What we're trying to do basically
(02:17):
is raise the temperature of what we're cooking to try
and let it braize and to let it break down
that collagen and that tough meat. And so we'll often
wrap products like briskets and pork puts, will wrap them
once our sort of our barks develop, will wrap them
in a tinfoil layer or a butcher paper layer. You
(02:39):
can use a variety of different products to wrap it in.
It could just be a foil tray. And essentially what
we're doing is like when you're cooking in a pot
on the stove top. We're just putting the lid on it.
And what that allows us to do is to increase
the temperature, but to create a really humid, moist environment
that is particular good for keeping those larger cups from
(03:02):
drying out, and then it allows that collagen then lest
them to break down and a more flavorable, you know,
a better texture and flavorful outcome because you've got that
moisture in there and everything's kind of turning to meat
flavor jelly. Okay, So that's the first thing that I
need to tell your listeners about. By the way, shout
up to Hamilton Foods. Those boys listen to this. So
(03:24):
that it flagged me over the other day and said, Hey,
love the tips, so set up Hamilton Foods. The second
the second tip I wanted to share was one that's
going kind of viral in the US. It's called just
keep slipping. Now, we always got taught with steak to
just put it down, don't touch it, and then flip
it over once yep, and then cook. That's all been debunked.
(03:48):
So just keep flipping is literally just keep finning that
steak over about every twenty five to thirty five forty seconds.
Just keep find of turning it over and letting it
He pushed through that steaks evenly on both sides, and
it will help it to develop that beautiful bark on
the outside of it. So just that'd be afraid that,
(04:10):
you know, flip it over and almost like what a
spit does when you're cooking a piece of it's just
constantly tuning, and that will allow it to cop more
consistently medium rare from one side to the other, as
opposed to having this sort of gray bend of overcooked
meat with a little bit of medium there in the center.
Of course when you'd been flip it, don't squeeze the
(04:32):
juices out. That's the no.
Speaker 2 (04:33):
Yeah, absolutely over there we go. That debunks the whole
idea of just keeping it one side and then the other,
and that's it. Just keep flipping. It's a nice way
to to say thanks and goodbye, Jared, So have a
great weekend. Just keep flipping, mate, all right, thank you
very much.
Speaker 1 (04:53):
Nice.
Speaker 2 (04:55):
Well, if you're firing a barb if you're up this weekend.
So that is the tip of the day. Really, just
keep flipping. Mistake loomed twenty or thirty seconds, bang over.
Speaker 3 (05:03):
You don't like
From the sports field to the shearing shed. It's the
Country Sport Breakfast with Brian Kelly on Gold Sports chatting.
Speaker 2 (00:18):
To logging and.
Speaker 3 (00:26):
Barbecue.
Speaker 2 (00:27):
Alrighty, time to fire up the bruise of the barbecues
and talk barbecuing on the show. Catching up with the
pitmaster Jared McDonalds, who last weekend was on the waterfront
in Auckland for the big event they had it a
go Jared, good morning.
Speaker 3 (00:40):
Look, it's always a good time for barbecue. My opinion,
it's a super fun event, Kelly's Spice Festival. It's out there.
I think they call it what do they call it
the water front me? I think it's called the.
Speaker 2 (00:52):
Queen's water Queen's walking like that, ye, Queen's Water.
Speaker 3 (00:56):
Great event, a lot of fun. We had fourteen which
is always interesting to see how creative they can be
on their barbecue. And I tell you what, they didn't disappoint.
Some amazing entries, some of the best brisketa they've eaten actually,
and the cook cartel from out west there took it out.
So you those strangers to competition barbecue and they seem
(01:17):
to be particularly good at it.
Speaker 2 (01:19):
Well done, and I believe there's another big competition on
this time as part of show Week in christ Church.
It's on this weekend.
Speaker 3 (01:26):
Yeah, we're gon, We're gone nationwide. So show Week they've
got let there be meat down there. I think there's
sixteen or seventeen the local teams down there cooking off.
So if you happen to be at show week goes away.
And I'm not, unfortunately not going to bet that one.
I've got work commitments of on Hamilton. But it's an
amazing event and the guys do a great job down
(01:47):
there for let their be meat all.
Speaker 2 (01:49):
Right, And we know this time a year gets very
very busy. People are firing up the barbecue. So what's
the big tip and the recipe this week? Mate?
Speaker 3 (01:56):
Well, there's a couple of things I just wanted to
Often we talk about con but we don't always we
take for granted that our audience know what we're actually
talking about. And so there's a concept that we have
which is called boating or wrapping food, and we use
this in particular for the larger cuts like pulled pork,
brisket and the like. What we're trying to do basically
(02:17):
is raise the temperature of what we're cooking to try
and let it braize and to let it break down
that collagen and that tough meat. And so we'll often
wrap products like briskets and pork puts, will wrap them
once our sort of our barks develop, will wrap them
in a tinfoil layer or a butcher paper layer. You
(02:39):
can use a variety of different products to wrap it in.
It could just be a foil tray. And essentially what
we're doing is like when you're cooking in a pot
on the stove top. We're just putting the lid on it.
And what that allows us to do is to increase
the temperature, but to create a really humid, moist environment
that is particular good for keeping those larger cups from
(03:02):
drying out, and then it allows that collagen then lest
them to break down and a more flavorable, you know,
a better texture and flavorful outcome because you've got that
moisture in there and everything's kind of turning to meat
flavor jelly. Okay, So that's the first thing that I
need to tell your listeners about. By the way, shout
up to Hamilton Foods. Those boys listen to this. So
(03:24):
that it flagged me over the other day and said, Hey,
love the tips, so set up Hamilton Foods. The second
the second tip I wanted to share was one that's
going kind of viral in the US. It's called just
keep slipping. Now, we always got taught with steak to
just put it down, don't touch it, and then flip
it over once yep, and then cook. That's all been debunked.
(03:48):
So just keep flipping is literally just keep finning that
steak over about every twenty five to thirty five forty seconds.
Just keep find of turning it over and letting it
He pushed through that steaks evenly on both sides, and
it will help it to develop that beautiful bark on
the outside of it. So just that'd be afraid that,
(04:10):
you know, flip it over and almost like what a
spit does when you're cooking a piece of it's just
constantly tuning, and that will allow it to cop more
consistently medium rare from one side to the other, as
opposed to having this sort of gray bend of overcooked
meat with a little bit of medium there in the center.
Of course when you'd been flip it, don't squeeze the
(04:32):
juices out. That's the no.
Speaker 2 (04:33):
Yeah, absolutely over there we go. That debunks the whole
idea of just keeping it one side and then the other,
and that's it. Just keep flipping. It's a nice way
to to say thanks and goodbye, Jared, So have a
great weekend. Just keep flipping, mate, all right, thank you
very much.
Speaker 1 (04:53):
Nice.
Speaker 2 (04:55):
Well, if you're firing a barb if you're up this weekend.
So that is the tip of the day. Really, just
keep flipping. Mistake loomed twenty or thirty seconds, bang over.
Speaker 3 (05:03):
You don't like
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