CSB - Jared McDonald - Pitmaster

Talking all things BBQ with Pitmaster 

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Episode Transcript

Speaker 1 (00:00):
Live at field Days the Country Sport Breakfast with Brian
Kelly on Gold Sport.

Speaker 2 (00:13):
Lad, we're talking the good old barbecue with a pitmaster,
as we always do on a Friday.

Speaker 3 (00:29):
Jared McDonald joins us. This is a patch the Mystery
Creek Field Days area. You know really well, isn't it, Jared?

Speaker 1 (00:35):
And so this is my hometown. I've been to field
Days many many times. I know all about it. It's
definitely moist today.

Speaker 3 (00:43):
It's where you It's where you had that big what
was the event called the barbecue contest.

Speaker 1 (00:48):
Yeah, we had meat stock in February. That was a
banger of an event. They've rescheduled for next year. It's
going to be a Friday and Saturday. Really looking forward
to seeing what we're going to do next year.

Speaker 3 (01:00):
Came past a site here yesterday and they had one
of those massive, big smoking barbecues that you could cook
about two sides of lamb on that was fired up
and going beautiful.

Speaker 1 (01:10):
Mane, I bet it smelled good, and a bet it
taste even better.

Speaker 3 (01:13):
I bet it did as well. So hey, while we
got you here, we won't keep you too long. A
you not cooking here at the Mystery creek. Are you
this over the weekend.

Speaker 1 (01:22):
My plan's kind of put of illness in our families,
and my plans have all gone to custard. But that
doesn't mean that the pump shouldn't get out there and
cook on a barbecue for us. Yeah. I actually grew
up on a farm in the White Kadow. I'm doing
doing carf rearing and odd jobs with a good friend

(01:44):
of mine's farm. And one of the things that the
old bee farmers always had is they always have a
chuck roast somewhere in the bottom of their freezer because
you know, they eat all the steaks, they eat all
the sausages, and then there's all this truck roast left over.
So I thought we could do over a bit of
nuance around a barbecue. Take on a nice chili chuck

(02:07):
roast chili dish that can make it awesome sandwich, which is,
you know, if you think about your chuck roast, it's
a big piece of meat. So a lot of people
were like slow cooking that in a prop pot or
in a you know, and a roasting in the oven.
My suggestion for people out there who like the taste

(02:27):
of barbecue is sear it off on a barbecue, particularly
if you've got a charcoal barbecue, give it a couple
of hours in the charcoal barbecue and a medium medium
heat and just let it that chuck roast. You know,
you can put a bit of salt and pepper on it,
you can let it absorb some of that smoky charcoal flavor.
You don't feel the meat to have to cook it

(02:49):
all the way through, because as soon as you've got
a bit of color and what we call the bark
on it, which is the sort of the crusty caramelized
ex area, then you can go transfer it to your
pot roast or to your crop pot, add your normal
you know, trimmings and sides and everything in there, and

(03:10):
then you can cook it through until it falls apart
and it makes an amazing sandwich.

Speaker 3 (03:16):
And time are you looking at here?

Speaker 1 (03:19):
A couple of hours on a barbecue at about say
about one fifty you know, just just like hot enough.
You know, if you if you're on a guess, you're
going to have to try and go indirect, So put
the lid down, get half a barbecue going, and put
the meat on the other half. You can do a

(03:40):
little bit of stearring on the outside like a sneak,
like your normal would, but you don't want that build
up on the outside. You end up being burnt. They
just get it like if it looks if you can
imagine a big chuck, and if it looked like a
steak by the time you finished, where it's just nice
and seared and golden and caramelized, but it's still going

(04:01):
to be really raw in the middle. Then you put
it into your crop pop or your oven. You know
what do you call those clear dishes you put in
ovens with lids on. I think it was called gas rolled.
You pop it in there. You know, you can put
in your you know, your standard side, which is normally

(04:22):
you know, onion scarl likes that kind of thing, and
then you can just slowly cook it down. And of
course for a chili, you're going to have tomatoes and beans,
and my favorite booms are black beans. You could buy
those in the store already brined, ready to go, and
just a can of chopped tomatoes, throw the antill and
cook it for probably you know, I reckon you could

(04:44):
go an hour for two hours on like a charcoal barbie,
maybe an hour or so on your gas barbie and
then in the oven for maybe another two or three hours.
The key is to get it to the point where
it's just falling apart, and then you make yourself a
nice sammy and you know a bit of coolesaw on there,

(05:05):
maybe a little bit of any sauce which which you
can actually a little cheap code I like is to
get get your favorite barbecue sauce and just add a
little bit of side of vinegar to it to turn
it up and wash it down with the gold beer.
I'm straight, and it'll keep your warm on a cold
daylight today.

Speaker 3 (05:25):
Jarah mate, nice to catch up. Thank you so much
for talking again. Next week, Ah yes, Jared Jared McDonald
with his weekly recipe, the Pitmaster they call him here
on Gold Sport and the Country Sport Breakfast at twelve
minutes away from nine Barbecue.

Speaker 2 (05:46):
We dug barbecue, No, do't hobque.