September 19, 2024 • 7 mins
Our weekly BBQ chinwag.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
All that fantastic song from the Whisker Brothers. A barbecue,
low and slow the way to go. It is time
to catch up with the pitmaster Jared DNA Jared, good morning.
Speaker 2 (00:10):
Good morning, good morning. How are we doing.
Speaker 1 (00:11):
We're doing good, mate, We're doing good. I've got a
special question for you about cooking a piece of I
fillt on the barbie, but we'll touch on that in
just a couple of moments. What's happening in your world
at the moment.
Speaker 2 (00:23):
We've got a couple of events coming to listeners in
the next two weeks that I'd like to just put
in front of people. So this Salvey the twenty first,
we're going to be over in Mapia at the West
Share in We're cooking a round of the New Zealand
Barbecue Alliance champions Series. So the guys will be cooking ribs, chicken, pork,
(00:45):
shoulders and biscuit in the parking lot and chasing points
for that national leaderboard. And you can find more information
about that at New Zealand Barbecue Alliance dot codon zed
And actually they've wrote me into cook so I will
be cooking with my son near this weekend against them.
So if you're in the area, please come down and
say hi. I'll be in the big black trailer is
(01:07):
what they call it. The next sorry, and then and
then next weekend we're up in all the north Shore
might attend. We're launching a brand new competitive cooking product.
It's called our car Park Cooking League, where you basically
show up at I think it's nine o'clock in the morning,
you handed two recks of swift ribs and a white
(01:31):
towel whole chicken, and then you have to cook those
and submit them to be judged later on that day.
So it's a one day cooking format designed for anyone
who's sort of on the fence about having a go
at competitive cooking. It promises to be a great day
out and be a barbecues good and got. I suppose
it's up to you, but we promise it will be
(01:52):
a great day out for you. That's at the Minor
ten parking lot up there in the north Shore on
Saturday the twenty eighth, and would love to se there.
I'll be doing live demonstrations in showing you if you
come down, I'll be showing you precisely how we cook
rooms in chicken and some of the stuff we've talked
on the show about rooms and chicken. I'll be playing
(02:12):
ovous for those details. So love to see it down there.
And if you're in Napier, or if you're in the
Norse Shrovolk and this Saturday in Napier, in the following
Saturday of in the Norse or Mighty Team.
Speaker 1 (02:24):
Mega fantastic. Lot's going on in the world of barbecuing.
All right, I've been I've been asked to cook a
long piece of iphil it tomorrow night at home on
my on my big ceramic barbecue, and I thought, right,
you're the man to get the right recipe. How what's
the best way to do this piece of piece of beef.
Speaker 2 (02:45):
Yeah, So just for the listeners, what we're clarifying is
it's not a steak. I mean it's a it's a
prime cat. So it's a section of steak meat that's
I phil it. And then we'll be and then what
you'd normally do is cut those into in the steaks.
But what Brian's talking about your is cooking it as
a whole piece. And they're usually they can be as
(03:05):
big as sort of three kilograms. So let's say between
one and three kilograms. Now, the big advantage of cooking
like this is you can cook it much slower and
get a much more consistent internal done this and for me,
you're talking about medium rare here, and what we're looking
for in barbecue speak is we're looking for coast to
(03:29):
coast medium rare. And what that means is, rather than
the steak that comes out in your plate and it's
got like a medallion in the middle, that's medium rare
and then everything towards the outside gets progressively more cult Yeah,
we're looking for when we cook a whole whole primal.
That is where we're wanting to get as much medium
(03:50):
rare as we possibly can. And the only way to
do that really in a barbecue is what we call
reverse searing. So rather than cooking the steak like the
chef does in the restaurant where he sees it and
then he whips it into a pan and throws it
in the oven for two minutes and finishes the inside
in the oven, we're going to do it in reverse.
So we're gonna light the barbecue up. What if you've got,
(04:13):
We're going to maintain quite a low temperature if possible,
and we're talking about maybe one hundred to one hundred
and twenty degrees celsius, so quite a low temperature, you
know what we would call our low and slow temperature.
And we're going to season that. They need minimal trimming,
but a little bit of trimming to give me a
(04:34):
membrane off it a generous season remembering that they're only
going to have the seasoning and bart built up is
only going to be on the outside of the slice
of steak to be unlike when you cook it as
a state, you've got a lot more surface area, So
you're going to season it well. Go and light your
barbecue season of purst. You don't need to really use
(04:56):
any kind of binder at all to get the seasoning stick.
Like some people put mustard on their oil or whatever.
You don't really need any of that. Just put a
generous quantity of our seasoning, you know, salt, pepper, garlica
is what we call the Texas trinity. And then go
away and let that sweat out and absorb some of
(05:18):
the moisture from the meat, and go and light your
barbecue and get it stabilized at about one hundred to
one hundred and twenty somewhere in there, stick your meat
on and just to get up right out. And what
the most important thing is not to let the internal
temperature of that meat get above about fifty five. Okay,
(05:38):
when it hits fifty five really no matter how long
that takes, and that's a function of how efficient your
barbecue and how hot your barbecue is, then you're going
to pull it off. Get the barbecue really going, you know,
powerfully mice and hot, with the lid open, lots of
air flow, and then you can see her off the
(05:59):
outside and get a nye crust on it cool when
you then after you then rest your meat and you
slice it, what you'll have is you'll have the internal
dumb perfectly medium rare. All of that fat will be
rendered really nicely. Because this process could take three or
four hours something like that. Because you're cooking a very
(06:19):
large piece of meat right now. If your guests are
arriving at six and you're looking at it at four
and it's still sort of sixteen degrees, then you just
need to raise the temperature and then just rotate it.
If you're cooking directly, like what you're doing in your ceramic,
you know, put your baffle, and but just rotate it
so that you don't overcook one side of it. Flip
(06:42):
it over, flip it around, are gonna hurt it none, right,
And then once you've hit that internal temperature of about
fifty five degrees celsius, then you can pull it off,
get there and you're really raging, and then seer off
the outside of those beautiful caramelized flavors and everything you can. Also,
you know, when you take your your whole prime of
primal off at medium rere, you can then as you
(07:05):
rest it, you can slice it and portion it, and
then you just bring it back to the grill and
there those final grill marks on the on the large
surface of the steak. Nice works really well. I love
cooking that way and you get a much much better
done this again, coast to coast medium rere. That's what
we're going for.
Speaker 1 (07:24):
That's what we're going for home, Jared, appreciate that. Thank
you so much, and let's catch up again next week.
Speaker 2 (07:31):
See you next week
Speaker 1 (07:33):
And try and true nice tips there we
All that fantastic song from the Whisker Brothers. A barbecue,
low and slow the way to go. It is time
to catch up with the pitmaster Jared DNA Jared, good morning.
Speaker 2 (00:10):
Good morning, good morning. How are we doing.
Speaker 1 (00:11):
We're doing good, mate, We're doing good. I've got a
special question for you about cooking a piece of I
fillt on the barbie, but we'll touch on that in
just a couple of moments. What's happening in your world
at the moment.
Speaker 2 (00:23):
We've got a couple of events coming to listeners in
the next two weeks that I'd like to just put
in front of people. So this Salvey the twenty first,
we're going to be over in Mapia at the West
Share in We're cooking a round of the New Zealand
Barbecue Alliance champions Series. So the guys will be cooking ribs, chicken, pork,
(00:45):
shoulders and biscuit in the parking lot and chasing points
for that national leaderboard. And you can find more information
about that at New Zealand Barbecue Alliance dot codon zed
And actually they've wrote me into cook so I will
be cooking with my son near this weekend against them.
So if you're in the area, please come down and
say hi. I'll be in the big black trailer is
(01:07):
what they call it. The next sorry, and then and
then next weekend we're up in all the north Shore
might attend. We're launching a brand new competitive cooking product.
It's called our car Park Cooking League, where you basically
show up at I think it's nine o'clock in the morning,
you handed two recks of swift ribs and a white
(01:31):
towel whole chicken, and then you have to cook those
and submit them to be judged later on that day.
So it's a one day cooking format designed for anyone
who's sort of on the fence about having a go
at competitive cooking. It promises to be a great day
out and be a barbecues good and got. I suppose
it's up to you, but we promise it will be
(01:52):
a great day out for you. That's at the Minor
ten parking lot up there in the north Shore on
Saturday the twenty eighth, and would love to se there.
I'll be doing live demonstrations in showing you if you
come down, I'll be showing you precisely how we cook
rooms in chicken and some of the stuff we've talked
on the show about rooms and chicken. I'll be playing
(02:12):
ovous for those details. So love to see it down there.
And if you're in Napier, or if you're in the
Norse Shrovolk and this Saturday in Napier, in the following
Saturday of in the Norse or Mighty Team.
Speaker 1 (02:24):
Mega fantastic. Lot's going on in the world of barbecuing.
All right, I've been I've been asked to cook a
long piece of iphil it tomorrow night at home on
my on my big ceramic barbecue, and I thought, right,
you're the man to get the right recipe. How what's
the best way to do this piece of piece of beef.
Speaker 2 (02:45):
Yeah, So just for the listeners, what we're clarifying is
it's not a steak. I mean it's a it's a
prime cat. So it's a section of steak meat that's
I phil it. And then we'll be and then what
you'd normally do is cut those into in the steaks.
But what Brian's talking about your is cooking it as
a whole piece. And they're usually they can be as
(03:05):
big as sort of three kilograms. So let's say between
one and three kilograms. Now, the big advantage of cooking
like this is you can cook it much slower and
get a much more consistent internal done this and for me,
you're talking about medium rare here, and what we're looking
for in barbecue speak is we're looking for coast to
(03:29):
coast medium rare. And what that means is, rather than
the steak that comes out in your plate and it's
got like a medallion in the middle, that's medium rare
and then everything towards the outside gets progressively more cult Yeah,
we're looking for when we cook a whole whole primal.
That is where we're wanting to get as much medium
(03:50):
rare as we possibly can. And the only way to
do that really in a barbecue is what we call
reverse searing. So rather than cooking the steak like the
chef does in the restaurant where he sees it and
then he whips it into a pan and throws it
in the oven for two minutes and finishes the inside
in the oven, we're going to do it in reverse.
So we're gonna light the barbecue up. What if you've got,
(04:13):
We're going to maintain quite a low temperature if possible,
and we're talking about maybe one hundred to one hundred
and twenty degrees celsius, so quite a low temperature, you
know what we would call our low and slow temperature.
And we're going to season that. They need minimal trimming,
but a little bit of trimming to give me a
(04:34):
membrane off it a generous season remembering that they're only
going to have the seasoning and bart built up is
only going to be on the outside of the slice
of steak to be unlike when you cook it as
a state, you've got a lot more surface area, So
you're going to season it well. Go and light your
barbecue season of purst. You don't need to really use
(04:56):
any kind of binder at all to get the seasoning stick.
Like some people put mustard on their oil or whatever.
You don't really need any of that. Just put a
generous quantity of our seasoning, you know, salt, pepper, garlica
is what we call the Texas trinity. And then go
away and let that sweat out and absorb some of
(05:18):
the moisture from the meat, and go and light your
barbecue and get it stabilized at about one hundred to
one hundred and twenty somewhere in there, stick your meat
on and just to get up right out. And what
the most important thing is not to let the internal
temperature of that meat get above about fifty five. Okay,
(05:38):
when it hits fifty five really no matter how long
that takes, and that's a function of how efficient your
barbecue and how hot your barbecue is, then you're going
to pull it off. Get the barbecue really going, you know,
powerfully mice and hot, with the lid open, lots of
air flow, and then you can see her off the
(05:59):
outside and get a nye crust on it cool when
you then after you then rest your meat and you
slice it, what you'll have is you'll have the internal
dumb perfectly medium rare. All of that fat will be
rendered really nicely. Because this process could take three or
four hours something like that. Because you're cooking a very
(06:19):
large piece of meat right now. If your guests are
arriving at six and you're looking at it at four
and it's still sort of sixteen degrees, then you just
need to raise the temperature and then just rotate it.
If you're cooking directly, like what you're doing in your ceramic,
you know, put your baffle, and but just rotate it
so that you don't overcook one side of it. Flip
(06:42):
it over, flip it around, are gonna hurt it none, right,
And then once you've hit that internal temperature of about
fifty five degrees celsius, then you can pull it off,
get there and you're really raging, and then seer off
the outside of those beautiful caramelized flavors and everything you can. Also,
you know, when you take your your whole prime of
primal off at medium rere, you can then as you
(07:05):
rest it, you can slice it and portion it, and
then you just bring it back to the grill and
there those final grill marks on the on the large
surface of the steak. Nice works really well. I love
cooking that way and you get a much much better
done this again, coast to coast medium rere. That's what
we're going for.
Speaker 1 (07:24):
That's what we're going for home, Jared, appreciate that. Thank
you so much, and let's catch up again next week.
Speaker 2 (07:31):
See you next week
Speaker 1 (07:33):
And try and true nice tips there we
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