July 4, 2024 • 7 mins
Our weekly BBQ chat with the pit master - this week talking American BBQ and how to cook the perfect corn on a Cobb.
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Let's this is the Country Sport Breakfast with Brian Kelly
on gold Sport. Bet you hear that?
Speaker 2 (00:11):
Look at you there coming there coma We're going to
have a party. Barbecue.
Speaker 3 (00:27):
Well, let's talk barbecuing now with that wonderful song out
of the US of A the barbecue song from the
Whisker Brothers, and catching up with a pitmaster himself, Jared McDonald,
who this time last week we were talking to he
was in Texas, almost the home of the American barbecues.
Speaker 1 (00:42):
Really morning, Jared, Hey, good morning van us. A great
song it is.
Speaker 3 (00:48):
It's a fantastic song. Would you say the sort of
the southern part of the US is home to barbecuing
in the US.
Speaker 1 (00:56):
Yeah, there's a lot few bit of dispute over that.
But look, what I can say is that I've had,
like when you're talking about the US for great barbecue,
really North and South Carolina do great pork. And as
you work your way west, you go through like Georgia
and you know, even Tennessee has some great barbecue. Kansas
(01:19):
City is one of the meccas of barbecue. And then
of course she goes through to Texas where it's all
about beef. In fact, barbecue outside of Texas really is
about pork and not about beef. It's just that they
have an abundance of beef in Texas and therefore they
became beef centric. And of course they've perfected the art
of the brisket. So I would say the original barbecue
(01:41):
would be the Carolinas, but you know that's probably up
for debate too.
Speaker 3 (01:46):
Has the barbecuing scene changed much in the US in
recent times.
Speaker 1 (01:52):
Well, first of all, you're going to recognize that barbecue
was invented in the US, and I think it's only
one of a couple of diginal cuisines developed in the US.
Every other type of cuisine over there was bought from
where the immigrants came from. Whereas barbecue was developed, cooking
these secondary cuts of meat was developed over there. So
(02:15):
they're very proud of barbecue. But they're very traditional. It's
kind of bizarre because after spending a week eating some
of the best barbecue in my life, but also just
eating at some of the really old school barbecue joints,
they're very steeped in tradition. They like to do it
a certain way, and evolution happens very slowly. In this space.
(02:37):
We ate it a place called Louis Mule or Barbecue,
which is a little tiny town tailor in Texas, just
east of Austin, and they've been cooking barbecue on their
brick pit's down there for seventy years, and to me,
it doesn't look like much has changed. They cook it
the same way, they cook the same cuts. The sides
(02:58):
are really the same, very plain sides. It's very much
about meat being the star. The sides were sort of
like the most basic cole slaw, the most basic potato cellar,
and the most basic cream corn that you're sort of Ever,
in fact, it wasn't cream corn. It was just corn.
It was just corn off the cob. Whether I think
it just had a bit of putter or something. Maybe
(03:20):
it didn't even have that. So whilst the extreme amount
of effort into the meats, everything else seems to have
been neglected. But I'm saying that the meat is the
star when it comes to barbiculate. I don't know that
anyone's lining up for barbecue corn.
Speaker 3 (03:38):
How do they do the corn?
Speaker 1 (03:41):
Well? It was interesting because we went to so in
the U. In Texas, they're very proud of barbecue obviously,
and they have a publication which is like a cultural
publication called Texas Monthly. It's a monthly publication, but they
do every I think it's every three years, or maybe
it's every five years. They they do a top I
(04:02):
think it's the top fifty barbecue restaurants in the state
of Texas, and they rank them based on the best
to the worst. And if you make that list, your
business changes overnight. Right, So we went to the number
two restaurant, which was into Cellar Barbecue in there northwest
of Austin, probably about forty five minutes out of Austin Central.
(04:24):
And they are a suburban, you know, eatery like you
would find at any sort of like group of shops
in New Zealand, you know, kind of where we would
find our local like Thai Thai, you know, Thai restaurant,
sort of like a group of shops, not an isolation,
a share a parking lot. And he said his business
(04:46):
when they published Texas Monthly and he was number two,
it quadrupled overnight.
Speaker 2 (04:51):
Wow wow.
Speaker 1 (04:52):
And you kind of like you made it at that point.
And anyway, his food was phenomenally good and he's very
deserving and just sell a barbecue, very deserving of the title.
But what really stood up for me was the sides
were really well executed. So he seemed to be and
he said he kind of had to throw tradition out
the door. And for a long time people criticized his sides,
(05:16):
they find them to be quote weird. But what what
is evident to me was that his meal as a
meal was way more cohesive than even the more traditional device,
and that and that the meal felt like a curated
menu as opposed to like, here's the bees and what
should we put with it? Yea, so he had amazing
cream corn. He had like just you know, still those
(05:37):
traditional sides, but just a more chef executed version of it,
probably as Kiwi's, like, you know, we had a lot
of meat here, but you know, the sides can be
the difference between like a really enjoyable meal and they
just like a regular you know, just like you know, So,
I suppose what I wanted to talk about this week
(05:58):
was a side cream corn and give people a little
bit of insight into like how I love to do
my cream corn. So we'll rip into that. Do you
like cream corn? Yeah?
Speaker 3 (06:08):
I love cream corn pretty good. So you keep it short,
short and sweet, mate, short and sweet.
Speaker 1 (06:13):
Yeah, we've got amazing dairy products. And I would just
say that corn, you know, corn, whole corn kernels, some
heavy cream or thickened cream. You can buy that at
the store. I won't say which brand I like, but
it's from the way, you know. And then and then
a little bit of sugar, some salt, and plenty of
(06:35):
cheese and just cook that in a pot. Doesn't. As
soon as it thickens, it's done. And sometimes simple was good,
but just good ingredients, lots of seasoning and just don't
need all that green stuff in there. Get it on
a pot if you're cooking in a tray, and the
barbecue or pick up some smoke and then you'll have
that smoky cream. Corn. Parmesan cheese is your friend because
(06:57):
that gives a really nice texture, really really good flavor,
and the texture on top, that's where you get your
crispy top from. So yeah, just so, I guess what
I'm asking listeners this week is to think about what
you're serving with your meat as well. The meat should
be the star. It's like the sides can really be
complimentary of detrimental to their overall experience.
Speaker 3 (07:18):
Absolutely, Hey, Jared, fantastic, thank you for sharing that with us. Mate.
Let's do it again next week.
Speaker 1 (07:23):
Cheers.
Speaker 3 (07:26):
That's Jared mc donald's a pit master here on Gold
Sport and the Country Sport Breakfast. According to nine
Let's this is the Country Sport Breakfast with Brian Kelly
on gold Sport. Bet you hear that?
Speaker 2 (00:11):
Look at you there coming there coma We're going to
have a party. Barbecue.
Speaker 3 (00:27):
Well, let's talk barbecuing now with that wonderful song out
of the US of A the barbecue song from the
Whisker Brothers, and catching up with a pitmaster himself, Jared McDonald,
who this time last week we were talking to he
was in Texas, almost the home of the American barbecues.
Speaker 1 (00:42):
Really morning, Jared, Hey, good morning van us. A great
song it is.
Speaker 3 (00:48):
It's a fantastic song. Would you say the sort of
the southern part of the US is home to barbecuing
in the US.
Speaker 1 (00:56):
Yeah, there's a lot few bit of dispute over that.
But look, what I can say is that I've had,
like when you're talking about the US for great barbecue,
really North and South Carolina do great pork. And as
you work your way west, you go through like Georgia
and you know, even Tennessee has some great barbecue. Kansas
(01:19):
City is one of the meccas of barbecue. And then
of course she goes through to Texas where it's all
about beef. In fact, barbecue outside of Texas really is
about pork and not about beef. It's just that they
have an abundance of beef in Texas and therefore they
became beef centric. And of course they've perfected the art
of the brisket. So I would say the original barbecue
(01:41):
would be the Carolinas, but you know that's probably up
for debate too.
Speaker 3 (01:46):
Has the barbecuing scene changed much in the US in
recent times.
Speaker 1 (01:52):
Well, first of all, you're going to recognize that barbecue
was invented in the US, and I think it's only
one of a couple of diginal cuisines developed in the US.
Every other type of cuisine over there was bought from
where the immigrants came from. Whereas barbecue was developed, cooking
these secondary cuts of meat was developed over there. So
(02:15):
they're very proud of barbecue. But they're very traditional. It's
kind of bizarre because after spending a week eating some
of the best barbecue in my life, but also just
eating at some of the really old school barbecue joints,
they're very steeped in tradition. They like to do it
a certain way, and evolution happens very slowly. In this space.
(02:37):
We ate it a place called Louis Mule or Barbecue,
which is a little tiny town tailor in Texas, just
east of Austin, and they've been cooking barbecue on their
brick pit's down there for seventy years, and to me,
it doesn't look like much has changed. They cook it
the same way, they cook the same cuts. The sides
(02:58):
are really the same, very plain sides. It's very much
about meat being the star. The sides were sort of
like the most basic cole slaw, the most basic potato cellar,
and the most basic cream corn that you're sort of Ever,
in fact, it wasn't cream corn. It was just corn.
It was just corn off the cob. Whether I think
it just had a bit of putter or something. Maybe
(03:20):
it didn't even have that. So whilst the extreme amount
of effort into the meats, everything else seems to have
been neglected. But I'm saying that the meat is the
star when it comes to barbiculate. I don't know that
anyone's lining up for barbecue corn.
Speaker 3 (03:38):
How do they do the corn?
Speaker 1 (03:41):
Well? It was interesting because we went to so in
the U. In Texas, they're very proud of barbecue obviously,
and they have a publication which is like a cultural
publication called Texas Monthly. It's a monthly publication, but they
do every I think it's every three years, or maybe
it's every five years. They they do a top I
(04:02):
think it's the top fifty barbecue restaurants in the state
of Texas, and they rank them based on the best
to the worst. And if you make that list, your
business changes overnight. Right, So we went to the number
two restaurant, which was into Cellar Barbecue in there northwest
of Austin, probably about forty five minutes out of Austin Central.
(04:24):
And they are a suburban, you know, eatery like you
would find at any sort of like group of shops
in New Zealand, you know, kind of where we would
find our local like Thai Thai, you know, Thai restaurant,
sort of like a group of shops, not an isolation,
a share a parking lot. And he said his business
(04:46):
when they published Texas Monthly and he was number two,
it quadrupled overnight.
Speaker 2 (04:51):
Wow wow.
Speaker 1 (04:52):
And you kind of like you made it at that point.
And anyway, his food was phenomenally good and he's very
deserving and just sell a barbecue, very deserving of the title.
But what really stood up for me was the sides
were really well executed. So he seemed to be and
he said he kind of had to throw tradition out
the door. And for a long time people criticized his sides,
(05:16):
they find them to be quote weird. But what what
is evident to me was that his meal as a
meal was way more cohesive than even the more traditional device,
and that and that the meal felt like a curated
menu as opposed to like, here's the bees and what
should we put with it? Yea, so he had amazing
cream corn. He had like just you know, still those
(05:37):
traditional sides, but just a more chef executed version of it,
probably as Kiwi's, like, you know, we had a lot
of meat here, but you know, the sides can be
the difference between like a really enjoyable meal and they
just like a regular you know, just like you know, So,
I suppose what I wanted to talk about this week
(05:58):
was a side cream corn and give people a little
bit of insight into like how I love to do
my cream corn. So we'll rip into that. Do you
like cream corn? Yeah?
Speaker 3 (06:08):
I love cream corn pretty good. So you keep it short,
short and sweet, mate, short and sweet.
Speaker 1 (06:13):
Yeah, we've got amazing dairy products. And I would just
say that corn, you know, corn, whole corn kernels, some
heavy cream or thickened cream. You can buy that at
the store. I won't say which brand I like, but
it's from the way, you know. And then and then
a little bit of sugar, some salt, and plenty of
(06:35):
cheese and just cook that in a pot. Doesn't. As
soon as it thickens, it's done. And sometimes simple was good,
but just good ingredients, lots of seasoning and just don't
need all that green stuff in there. Get it on
a pot if you're cooking in a tray, and the
barbecue or pick up some smoke and then you'll have
that smoky cream. Corn. Parmesan cheese is your friend because
(06:57):
that gives a really nice texture, really really good flavor,
and the texture on top, that's where you get your
crispy top from. So yeah, just so, I guess what
I'm asking listeners this week is to think about what
you're serving with your meat as well. The meat should
be the star. It's like the sides can really be
complimentary of detrimental to their overall experience.
Speaker 3 (07:18):
Absolutely, Hey, Jared, fantastic, thank you for sharing that with us. Mate.
Let's do it again next week.
Speaker 1 (07:23):
Cheers.
Speaker 3 (07:26):
That's Jared mc donald's a pit master here on Gold
Sport and the Country Sport Breakfast. According to nine
Popular Podcasts
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com