August 15, 2024 • 6 mins
This week with our BBQ expert we talk Brisket.
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Episode Transcript
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Speaker 1 (00:00):
From the rugby field to the rotary shed. It's the
Country Sport Breakfast with Brian Kelly on Gold Sport.
Speaker 2 (00:15):
Barbecue noways Chatting to.
Speaker 1 (00:23):
Slogging and seven BRUEs help me through sucking barbecue. It's
been a couple of weeks since we've caught up with
the Master Jared McDonald. It is time to talk barbecuing
on the show again. I guess you know you would
have enjoyed the Olympics as well, Jared, Good morning.
Speaker 2 (00:42):
Yeah, good morning everybody. Yeah, I loves the Olympics. Gymnastics amazing.
I did I did miss the Australian breakdancing live. Of
course it's been all over social media and it's a
bit of a laugh on Australia.
Speaker 1 (00:57):
Yeah, absolutely we should. Actually, is there an omp pix
type of thing for barbecuing in the world.
Speaker 2 (01:03):
Well, absolutely, funny you mentioned that. So there's two big
competitions coming up on our international calendar. One is at
the end of October is sorry, end of September is
the American Royal, which is the world's largest barbecue cook off.
It's held in Kansas City at Kansas Speedway. They have
about seven or eight hundred teams cook over two days,
(01:23):
so there's always teams from both Australia and New Zealand
heading up there to do that. And then of course
the big one internationally is the World Invitational, which is
held in Lynchburg, Tennessee, at the Jack Daniels Distillery and
they host an annual event. It's held early November. I
want to say the move a date this year that's
(01:44):
one of bit unclear and a local team, the cook
Cartwel got drawn for that last week, so they're heading
over to cook at the World Invitational. And I cooked
that one last year. We'd done really well and it's
a great event to go to and really special. If
you're a team that gets to cook.
Speaker 1 (02:02):
It sounds absolutely amazing and must visit all right. And
recently you also you were in Hawaii and you cooked
a brisket over there.
Speaker 2 (02:12):
Yeah. It was just on a family vacation. I haven't
had one in ten years with my kids. Took my
kids over and our friends that we were staying with
were like, hey, we heard you can cook brisket. Can
you cook us one? So they pulled out an angus brisket,
big thing that was probably nine kilos and we cooked
it on a charcoal, of course, and it came out amazing,
and my friend said to me, hey, Jared, how come
(02:34):
that came out so good? And we talked it through
and one of the really key things was the rest period.
Resting is when you give the meat time to just
if you think about a pot of water boiling really rapidly,
where it's like being in the lid a round and
you can see steam coming out of the side, that's
(02:54):
really what you're doing to meet when you're cooking it right,
you're steaming the moisture out of it. What we want
to do is after we have cooked it to the
donees the texture that we want, then we want to
allow it to just calm down and almost come off
the boil if you like, and just settle those juices
to settle down, and quite often they'll actually soap back
(03:18):
up some of the juice in the pan if you like.
So my recommendation is always give meat a rest. The
faster you've cooked the meat, the less rest you want
to give it. So, for example, if you're hearing a
steak on your barbecue grill, of course medium rare, young,
you need to get it let it to rest for
(03:38):
about three, maybe four minutes, five minutes, like, don't let
it get cold, just let it just settle down for
a minute or two and let it sit in those
juices that have come out of it, and of course
pour those back on when you cut your steak. And
then something like a big cut of meat, like a chuck,
or a rolled rib roast, or like a brisket. It
(04:00):
you really want to let those rest for drum roll
at least a couple of hours, if you can wow
a couple of hours and yeap, and what does that
look like? Well, keep it like I like those cuts.
We tend to wrap them in foil just to hold
everything in. So when you cook a brisket on your
barbecue and your prob it and it's perfect, keep it
wrapped up and foil. Keep your rib roast, whether you
(04:23):
cook it in your oven or your barbecue, whatever, keep
it like warm. But turn the temperature right down to
about like sixty degrees sixty five degrees celsius and let
it just sit at that temperature for a couple of hours.
I promise you if you do that, it'll be way
better than if you don't.
Speaker 1 (04:42):
You often see people that'll say, right, you go around
to somebody's place for a barbecue. They'll cook the steaks
on the barbecue. Then they'll load them all into a
tray and they'll go and put them in the oven
for a wee while. Is that a smart idea?
Speaker 2 (04:56):
Look, you don't want the you don't want the steak,
particularly steak. Is there any way to serve it as
medium rare? And so you don't want it to keep cooking.
That's the problem was what they call carry you over
cooking with a thermal mass within the steak, particularly if
you then pile them all up on a tray, there's
actually enough heat between all those steaks stacked up like
(05:17):
that to actually keep cooking the steaks until it's then
over medium rare.
Speaker 1 (05:23):
Yep.
Speaker 2 (05:23):
And so my recommendation is not to do that. Like, yes,
you can do that with your chicken and your pork
chops and your lambs, well you know, whatever else you
got going on. But the steak. I would cook it
on the grill, you know, And I'm literally got the
salad done and everything cooked, like the steaks should be
the very last thing. Too often I get to barbecues
and the steak's done thirty minutes ahead of everything else right.
(05:46):
You don't want that. You want the steak, the grill hot,
and everything's ready, and everybody's locking their lips. And then
just tear it off right and then give it like
two or three minutes uncovered out of the oven. Just
let it kind of just sit and stay alike, and
then you'll serve there and cut them too. It will
be nice and juicy.
Speaker 1 (06:03):
Great tip, Great tip, Jared. Good to catch up, mate.
We'll do it again soon, see.
Speaker 2 (06:07):
You next week. Them sicking things is charring.
Speaker 1 (06:13):
He knows your stuff, that's for sure. It's really really
good to low and slow off barbecue, our barbecue. But
master Jared McDonald here it's gold sporn
From the rugby field to the rotary shed. It's the
Country Sport Breakfast with Brian Kelly on Gold Sport.
Speaker 2 (00:15):
Barbecue noways Chatting to.
Speaker 1 (00:23):
Slogging and seven BRUEs help me through sucking barbecue. It's
been a couple of weeks since we've caught up with
the Master Jared McDonald. It is time to talk barbecuing
on the show again. I guess you know you would
have enjoyed the Olympics as well, Jared, Good morning.
Speaker 2 (00:42):
Yeah, good morning everybody. Yeah, I loves the Olympics. Gymnastics amazing.
I did I did miss the Australian breakdancing live. Of
course it's been all over social media and it's a
bit of a laugh on Australia.
Speaker 1 (00:57):
Yeah, absolutely we should. Actually, is there an omp pix
type of thing for barbecuing in the world.
Speaker 2 (01:03):
Well, absolutely, funny you mentioned that. So there's two big
competitions coming up on our international calendar. One is at
the end of October is sorry, end of September is
the American Royal, which is the world's largest barbecue cook off.
It's held in Kansas City at Kansas Speedway. They have
about seven or eight hundred teams cook over two days,
(01:23):
so there's always teams from both Australia and New Zealand
heading up there to do that. And then of course
the big one internationally is the World Invitational, which is
held in Lynchburg, Tennessee, at the Jack Daniels Distillery and
they host an annual event. It's held early November. I
want to say the move a date this year that's
(01:44):
one of bit unclear and a local team, the cook
Cartwel got drawn for that last week, so they're heading
over to cook at the World Invitational. And I cooked
that one last year. We'd done really well and it's
a great event to go to and really special. If
you're a team that gets to cook.
Speaker 1 (02:02):
It sounds absolutely amazing and must visit all right. And
recently you also you were in Hawaii and you cooked
a brisket over there.
Speaker 2 (02:12):
Yeah. It was just on a family vacation. I haven't
had one in ten years with my kids. Took my
kids over and our friends that we were staying with
were like, hey, we heard you can cook brisket. Can
you cook us one? So they pulled out an angus brisket,
big thing that was probably nine kilos and we cooked
it on a charcoal, of course, and it came out amazing,
and my friend said to me, hey, Jared, how come
(02:34):
that came out so good? And we talked it through
and one of the really key things was the rest period.
Resting is when you give the meat time to just
if you think about a pot of water boiling really rapidly,
where it's like being in the lid a round and
you can see steam coming out of the side, that's
(02:54):
really what you're doing to meet when you're cooking it right,
you're steaming the moisture out of it. What we want
to do is after we have cooked it to the
donees the texture that we want, then we want to
allow it to just calm down and almost come off
the boil if you like, and just settle those juices
to settle down, and quite often they'll actually soap back
(03:18):
up some of the juice in the pan if you like.
So my recommendation is always give meat a rest. The
faster you've cooked the meat, the less rest you want
to give it. So, for example, if you're hearing a
steak on your barbecue grill, of course medium rare, young,
you need to get it let it to rest for
(03:38):
about three, maybe four minutes, five minutes, like, don't let
it get cold, just let it just settle down for
a minute or two and let it sit in those
juices that have come out of it, and of course
pour those back on when you cut your steak. And
then something like a big cut of meat, like a chuck,
or a rolled rib roast, or like a brisket. It
(04:00):
you really want to let those rest for drum roll
at least a couple of hours, if you can wow
a couple of hours and yeap, and what does that
look like? Well, keep it like I like those cuts.
We tend to wrap them in foil just to hold
everything in. So when you cook a brisket on your
barbecue and your prob it and it's perfect, keep it
wrapped up and foil. Keep your rib roast, whether you
(04:23):
cook it in your oven or your barbecue, whatever, keep
it like warm. But turn the temperature right down to
about like sixty degrees sixty five degrees celsius and let
it just sit at that temperature for a couple of hours.
I promise you if you do that, it'll be way
better than if you don't.
Speaker 1 (04:42):
You often see people that'll say, right, you go around
to somebody's place for a barbecue. They'll cook the steaks
on the barbecue. Then they'll load them all into a
tray and they'll go and put them in the oven
for a wee while. Is that a smart idea?
Speaker 2 (04:56):
Look, you don't want the you don't want the steak,
particularly steak. Is there any way to serve it as
medium rare? And so you don't want it to keep cooking.
That's the problem was what they call carry you over
cooking with a thermal mass within the steak, particularly if
you then pile them all up on a tray, there's
actually enough heat between all those steaks stacked up like
(05:17):
that to actually keep cooking the steaks until it's then
over medium rare.
Speaker 1 (05:23):
Yep.
Speaker 2 (05:23):
And so my recommendation is not to do that. Like, yes,
you can do that with your chicken and your pork
chops and your lambs, well you know, whatever else you
got going on. But the steak. I would cook it
on the grill, you know, And I'm literally got the
salad done and everything cooked, like the steaks should be
the very last thing. Too often I get to barbecues
and the steak's done thirty minutes ahead of everything else right.
(05:46):
You don't want that. You want the steak, the grill hot,
and everything's ready, and everybody's locking their lips. And then
just tear it off right and then give it like
two or three minutes uncovered out of the oven. Just
let it kind of just sit and stay alike, and
then you'll serve there and cut them too. It will
be nice and juicy.
Speaker 1 (06:03):
Great tip, Great tip, Jared. Good to catch up, mate.
We'll do it again soon, see.
Speaker 2 (06:07):
You next week. Them sicking things is charring.
Speaker 1 (06:13):
He knows your stuff, that's for sure. It's really really
good to low and slow off barbecue, our barbecue. But
master Jared McDonald here it's gold sporn
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