July 11, 2024 • 6 mins
This week with our BBQ expert we talk about the perfect bbq for your place.
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Speaker 1 (00:00):
Whether it's gum boots or rugby boots.
Speaker 2 (00:02):
The Country Sport Breakfast has your covered on Gold Sport,
your home of live commentary.
Speaker 3 (00:15):
I'm talking barbecue lo is tring true, slogging, bead and
sick and bruse.
Speaker 2 (00:27):
True, I'm fucking good or barbecue low and slow is
tried and true. It is barbecue time. With that great
song from the Whisker Brothers and joining us the pitmaster
Jared McDonald Morning Jared.
Speaker 1 (00:39):
Good Morning New Zealand. How you come, Bryan. Everything's good,
great mate, I'm missing about here.
Speaker 2 (00:45):
It is cold out there, it's not really barbecue weather.
So I thought maybe I'll throw a question at you
today because somebody during this past week asked you about
barbecues and barbecue land. Going and buying a barbecue who
can be can be very confusing, really cant.
Speaker 1 (01:01):
It well, particularly if you're not familiar with all the
different different types. And I remember a time going to
the barbecue store and not knowing what I was looking at.
So we all we all start somewhere, I suppose, And yeah,
so I suppose there's there's you can loosely break barbecues
down into two different types, and you're talking about the
type of fuel that they burn, or actually three types.
(01:23):
One is everybody i think knows what against barbecue is
using the LPG or propane to heat, and typically those
are actually grills or the Americans called grills where you're
heating a place and transferring heat onto your meat using
using direct cooking, and they refer to that as grilling.
(01:44):
In terms of barbecue, American barbecue, Texas barbecue. We then
break those appliances down into two different types, and they're
both loosely referred to as solid fuel barbecues as an
as opposed to liquid fuel or guess gaseous fuel. And
you can use either a brickette style or solid fuel
(02:07):
style barbecuesing charcoal or of course there's the Texas offset,
which is the big cylindrical barbecues, and thea wood burners,
so they use firewood similar to like a keep fireplace,
except you are very specifically using woods that are compatible
with cooking.
Speaker 2 (02:26):
In more recent times, I've seen a lot of the
egg ceramic type barbecues around, so they'll use the solid
fuel obviously, the brickettes and things like that.
Speaker 1 (02:37):
Yeah. Absolutely, So in that solid fuel space, there's really
weather were the guys who pioneered that with I think
nineteen fifty four. I think is when they took an
ocean boy, you know, for floating on the surface of
the ocean, and they cut it through and tend it
into a barbecue. And that's actually how the weather have
(03:00):
a design got started. And I suppose it's like a
what we'd refer to as a kettle style barbecue. It
looks like one of the old kettles that you would
sit on the stovetop. So so those that's your basic
design for as hole fuel barbecue or a charcoal barbecue,
and then they vary from there, so you've got your
(03:21):
you've got your tall version of that. What looks like
the androids, the droid from Star Wars, I forget, I
forget which one. It is, not the Golden Wonder. I'm
not all the all the all the Star Wars guys
are going to be cringing right now. But the what
do they call them? Are two D two, the are
two drone. Those just what they're designed to do is
(03:42):
push the heat higher so that your your fuel is
sitting low and then your product is sitting way up
above it, and that distance just gives you a bit
more convective heat it's opposed to grilling like in a
weather where it's directly on the coals. And then, of course,
as you mentioned the ceramic or egg style barbecues that
they're designed to be really efficient, so they have about
(04:05):
a one inch thick ceramic wall. They look awesome, and
they're really the king of high heat barbecue. So you
can use just a very small fire in them and
you can generate some really high heat perfect for doing
like searing and roasting and pizzas and anything that requires
like really high heat or really high reflected heat. I
(04:27):
really look at those ceramic barbecues as sort of like
part pizza rather than part barbecue. Yeah, but unfortunately there's
always a compromise. And of course, because the fuel so
close to the bottom of whatever you're cooking, often you
can't do like a brisket very well in it because
they're just too close to the heat's too close to
(04:49):
the meat. And that's where that's where the R two
D two ones are great. So my point being that
if you're going to get into barbecuing this season, and
we've had just some stunning weather so this season seems
to be like any like a good season to get
into it, try and figure out what you're actually canning
or cooking and then go from there. And they actually
(05:11):
make barbecues and won't I won't say which brands, but
there's multiple brands out there where they won't make these
ones where they're exceptional. So they have a top, a
bottom dome, and then they have these rings through the middle.
They are allowed to expand or contract based on whatever
you're cooking. And they're really versatile, but kit and quite cheap,
I think, quite quite good price point, and that's a
(05:33):
great place to start and try and figure out what
you're going to end up cooking, because like anything, you
don't try and put a screw in with a hammer,
use to write tool for the right job. I've got
about thirty barbecues and they all have their little little
bit of little bit of strength that they have, and
of course there's the big Texas barbecues, which you work
(05:54):
your way up to one of those things.
Speaker 2 (05:56):
There we go. There was there was an art to it,
that's for sure, and you're you're the artists, you're the
pit master. Jared, great to chat mate, have a great week.
Speaker 1 (06:04):
Awesome chest.
Speaker 3 (06:05):
Good you, Doug Barbecue Lost It's true and Sip and
Crow helping crew Doug Barbecue.
Speaker 2 (06:22):
Ah Yes, Jared Jared McDonald's The Pit Master. Actually watched
a new Netflix series actually on Texas barbecues. I watched
episode one last yesterday afternoon. Actually really amazing the cuts
of meat that they get in the US of A.
The Roobs. That's huge rooms of bicy Wow, incredible room
(06:45):
me
Whether it's gum boots or rugby boots.
Speaker 2 (00:02):
The Country Sport Breakfast has your covered on Gold Sport,
your home of live commentary.
Speaker 3 (00:15):
I'm talking barbecue lo is tring true, slogging, bead and
sick and bruse.
Speaker 2 (00:27):
True, I'm fucking good or barbecue low and slow is
tried and true. It is barbecue time. With that great
song from the Whisker Brothers and joining us the pitmaster
Jared McDonald Morning Jared.
Speaker 1 (00:39):
Good Morning New Zealand. How you come, Bryan. Everything's good,
great mate, I'm missing about here.
Speaker 2 (00:45):
It is cold out there, it's not really barbecue weather.
So I thought maybe I'll throw a question at you
today because somebody during this past week asked you about
barbecues and barbecue land. Going and buying a barbecue who
can be can be very confusing, really cant.
Speaker 1 (01:01):
It well, particularly if you're not familiar with all the
different different types. And I remember a time going to
the barbecue store and not knowing what I was looking at.
So we all we all start somewhere, I suppose, And yeah,
so I suppose there's there's you can loosely break barbecues
down into two different types, and you're talking about the
type of fuel that they burn, or actually three types.
(01:23):
One is everybody i think knows what against barbecue is
using the LPG or propane to heat, and typically those
are actually grills or the Americans called grills where you're
heating a place and transferring heat onto your meat using
using direct cooking, and they refer to that as grilling.
(01:44):
In terms of barbecue, American barbecue, Texas barbecue. We then
break those appliances down into two different types, and they're
both loosely referred to as solid fuel barbecues as an
as opposed to liquid fuel or guess gaseous fuel. And
you can use either a brickette style or solid fuel
(02:07):
style barbecuesing charcoal or of course there's the Texas offset,
which is the big cylindrical barbecues, and thea wood burners,
so they use firewood similar to like a keep fireplace,
except you are very specifically using woods that are compatible
with cooking.
Speaker 2 (02:26):
In more recent times, I've seen a lot of the
egg ceramic type barbecues around, so they'll use the solid
fuel obviously, the brickettes and things like that.
Speaker 1 (02:37):
Yeah. Absolutely, So in that solid fuel space, there's really
weather were the guys who pioneered that with I think
nineteen fifty four. I think is when they took an
ocean boy, you know, for floating on the surface of
the ocean, and they cut it through and tend it
into a barbecue. And that's actually how the weather have
(03:00):
a design got started. And I suppose it's like a
what we'd refer to as a kettle style barbecue. It
looks like one of the old kettles that you would
sit on the stovetop. So so those that's your basic
design for as hole fuel barbecue or a charcoal barbecue,
and then they vary from there, so you've got your
(03:21):
you've got your tall version of that. What looks like
the androids, the droid from Star Wars, I forget, I
forget which one. It is, not the Golden Wonder. I'm
not all the all the all the Star Wars guys
are going to be cringing right now. But the what
do they call them? Are two D two, the are
two drone. Those just what they're designed to do is
(03:42):
push the heat higher so that your your fuel is
sitting low and then your product is sitting way up
above it, and that distance just gives you a bit
more convective heat it's opposed to grilling like in a
weather where it's directly on the coals. And then, of course,
as you mentioned the ceramic or egg style barbecues that
they're designed to be really efficient, so they have about
(04:05):
a one inch thick ceramic wall. They look awesome, and
they're really the king of high heat barbecue. So you
can use just a very small fire in them and
you can generate some really high heat perfect for doing
like searing and roasting and pizzas and anything that requires
like really high heat or really high reflected heat. I
(04:27):
really look at those ceramic barbecues as sort of like
part pizza rather than part barbecue. Yeah, but unfortunately there's
always a compromise. And of course, because the fuel so
close to the bottom of whatever you're cooking, often you
can't do like a brisket very well in it because
they're just too close to the heat's too close to
(04:49):
the meat. And that's where that's where the R two
D two ones are great. So my point being that
if you're going to get into barbecuing this season, and
we've had just some stunning weather so this season seems
to be like any like a good season to get
into it, try and figure out what you're actually canning
or cooking and then go from there. And they actually
(05:11):
make barbecues and won't I won't say which brands, but
there's multiple brands out there where they won't make these
ones where they're exceptional. So they have a top, a
bottom dome, and then they have these rings through the middle.
They are allowed to expand or contract based on whatever
you're cooking. And they're really versatile, but kit and quite cheap,
I think, quite quite good price point, and that's a
(05:33):
great place to start and try and figure out what
you're going to end up cooking, because like anything, you
don't try and put a screw in with a hammer,
use to write tool for the right job. I've got
about thirty barbecues and they all have their little little
bit of little bit of strength that they have, and
of course there's the big Texas barbecues, which you work
(05:54):
your way up to one of those things.
Speaker 2 (05:56):
There we go. There was there was an art to it,
that's for sure, and you're you're the artists, you're the
pit master. Jared, great to chat mate, have a great week.
Speaker 1 (06:04):
Awesome chest.
Speaker 3 (06:05):
Good you, Doug Barbecue Lost It's true and Sip and
Crow helping crew Doug Barbecue.
Speaker 2 (06:22):
Ah Yes, Jared Jared McDonald's The Pit Master. Actually watched
a new Netflix series actually on Texas barbecues. I watched
episode one last yesterday afternoon. Actually really amazing the cuts
of meat that they get in the US of A.
The Roobs. That's huge rooms of bicy Wow, incredible room
(06:45):
me
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