CSB - Jared McDonald - Pittmaster

Our weekly chats with the pittmaster - this week talking Pork Belly.

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Episode Transcript

Speaker 1 (00:00):
Whether it's gum boots or rugby boots. The Country Sport
Breakfast has your covered on gold Sport, your home of.

Speaker 2 (00:19):
Challenge, Low and slow is tried and true.

Speaker 3 (00:31):
That's the words to the song. It's time to talk
barbecuing with the pitmaster. Jared McDonald Morning, Jared.

Speaker 4 (00:38):
Morning, Good morning. It's getting brisk away.

Speaker 3 (00:42):
Well it is, indeed, Yeah, with a few days just
around the corner, let's talk. A popular cut of meat
on the barbecue is the good old pork belly, and
there special ways of doing that. What's your recipe for
pork belly?

Speaker 4 (00:56):
Actually had a pork belly cook off a couple of
weeknds ago with a friend. It's an annual event that
we do. And if you're listening, Jared Day, congratulations on winning.
I come second. So no same in it. But pork
belly is, you know, just one of those things where
you've got to be a little bit patient, whether it's
important to let it just rend render properly and allow

(01:18):
it to you know, it's it's layers of meat between
layers of fat. So if you're just you've got to
let it cook nice and slowly, so season it, score
the skin, salt, that season the flesh with your favorite profile,
whatever it is, and then cook it nice and slow,

(01:39):
and I typically cook it skin down in the weather
or in the in the barbecue, and that'll give you
that nice crispy skin usually, and then of course you
want the meat to be nice and pro tender, so
that's we're talking about probably eighty five celsius on the
on the meat side to make it really silky. And
then of course after cook off we have leftovers. So

(02:04):
one of the things I like to do is actually
just make pully bal buns, which they seems to be
all the rage these days. Bars you can buy really
nice barles, just frozen from from the storm near you
and a little bit of greenery, and that could be
whatever you want. And of course there's a couple of

(02:24):
key things that I put in it. One is a
little dice chili as in fresh chili, some cashews just
give it a bit of texture. And then I like
just some poison source that proper healthyst Asian style flavor profile,

(02:47):
and it's literally like making a sandwich. And a lot
of the older listeners didn't graft eating some of these
Asian style products, and bell buns are great you just
steam them up. You can you can just steam them
up or even bang them in the microwave just to
get them warm, and then you just literally open them
up and put whatever filling you want in them. It's

(03:09):
really just a simple, quick, easy meal. And of course
the good thing is you feel kind of like over
overstuffed for the time you eat that meal. It's just
a nice, light, little meal all in one with a handle.
Food always says somewhere to hold on to.

Speaker 3 (03:26):
It, tasty, love it. Something else that we haven't touched on.
I didn't realize you did that, But you do classes
around the around the country as well.

Speaker 4 (03:36):
Yeah, I've on occasion have done classes and then doing
more of them as more and more people want to
do them. I've actually if anyone who's interested in my
class schedule is that, there's a company that does booking
online called event Bright event b R i t E.

(03:56):
You just search that and search barbecue and I'll usually
come up in the got a class this weekend down
at the Corner Brewery and New Plymouth. We're going to
be talking about chicken ribs and steak, So there's an
opportunity to get on that one and then on the fifteenth,
which is the following Saturday, we're going to be up
and awful and that barbecues and moremunt Wellington doing what

(04:19):
we call hot and fast, which is just really cooking
at higher temperatures, getting things sort of like it's not
quite grilling like you would steak. It's larger cuts like ribs, chicken,
et cetera, but you're cooking them at higher temperatures to
try and reduce the cooking time. And then my all
time favorite class that I do, which is here in

(04:39):
the White Kiddo here in Hamilton at Woodside a State,
we do a Father's Day barbecue class with a feast
and we even give a nice little gift for dead
which this year is I shouldn't let the cat out
of the bag, But this year is going to be
a very custom boning knife, which is one of my
go to for barbecuing is you've got to have a

(05:01):
good citizench curve boning knife. So we're going to be
doing a boning knife included in your in your ticketing.
And you know, the classes are pretty affordable, from about
one hundred one hundred dollars up to a couple of
hundred depending on how how much time the class runs
through and what we throw in. So otherwise, set over
to the New Zealand Barbecue Alliance page on Facebook and

(05:23):
that's where you connect with all the enthusiastic barbecue cooks
in the country.

Speaker 3 (05:27):
Fantastic. Let us know when you're coming to the Bay
and I'll come along to one of your classes. Made
always good to catch up.

Speaker 4 (05:33):
Absolutely carry

Speaker 2 (05:42):
Barbecue