January 16, 2025 • 34 mins
Everyone's favourite Scotkiwi is here, John Goddard from the Purple Monster that is Sticky Fingers!
Come here chat about what it takes to go from DAL to Top of the Ladder and the fun they had in between!
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 (00:07):
This is Phil Breden with Elsey Barbecue and you listening
to Barbecue Base.
Speaker 2 (00:33):
Welcome to Competition Time, the show for people that are
not only like a little low and slow in their lives,
but a little bit hot and fast too. This is
the version of Barbecue Bass that focuses on the competitive
side of our favorite pastime. But even if you don't compete,
stick around as there's always a few tasty tidbits to
take to the backyard too. And hey, we may even
(00:55):
tempt you to throw a team together or jump into
an sea you never know. I'm Alex Lawson, captain of
the Illustrious Beginning's Barbecue Team, and your esteemed host. Now,
Competition Time is brought to you by Jack Daniels. iHeartRadio,
hunting and fishing, Hot Valley and of course Rum and
Cuue and we'll be back in just a minute to
(01:18):
take you to the episode.
Speaker 3 (01:21):
Rum and Cues, meat rubs and Pitmaster sauces have been
making waves in the Australasian barbecue competition circuit and now
the entire range of award winning flavors is available to you.
Cool up your mates, grab your favorite cuts and have
the backyard barbecue of legends, pork ribs, fried chicken, lambrecks.
They all taste better with rum and Cue. Check out
(01:44):
Rum and Cues full range of rubs, sauces and seasonings
plus knockout recipes at rumenqueue dot com.
Speaker 2 (01:52):
We're welcoming in this week, John Goddard from Sticky Fingers,
Everybody's Favorite Kiwe Scott amalgamation thing from Top New Zealand.
Welcome John to the show.
Speaker 1 (02:07):
Thank you mate, Thanks something you know. I'm excited to
be here. I knew I knew this time would come.
I knew there would be a point when you run
out of people to talk to. Scrape, scrape that barrel.
And we've scraped the barrel and you found me. So
it's great to be here.
Speaker 2 (02:20):
Well, I don't know if we're scraping the barrel yet.
We're still pretty early on this competition series. So you
just made the cut earlier.
Speaker 1 (02:26):
I think, mate, everybody else was busy.
Speaker 2 (02:32):
Now let's let's kick off. Why don't you give give
everybody out there are a little bit of a rundown
of who you guys are, how long you've been doing
what you do, and which which which are the comps
you guys like to winter or you like to winter.
Speaker 1 (02:48):
Yeah, yeah, so I think like most people in the
comp scene now, you know, we started off with meat Stalk.
We went there to me and the other half of
Sticky Fingers Jeff. We went there, uh had to look around,
and we found this this yard with a bunch of
guys around having beers and cooking meat, and we thought, well,
this looks like a bit of fun, and so we
(03:10):
kind of played around with it a little bit. We
went back to meet Stalk twenty twenty and I had
a good chat with the captain himself, Brian Cook, and
he's the one that really convinced us and pushed us
to get involved. And so we made the potion. We
made the leap when we first comp we ever did
was King of the Mountain, done in New Plymouth. We
(03:32):
turned up there, we had absolutely no idea what we're doing.
We'd never done a competition before. We turned up there
with a pork belly and that was going to be
our hand in for that.
Speaker 2 (03:44):
I remember that I was judging that one and I'd
heard somebody had turned up with a pork belly.
Speaker 1 (03:51):
Yeah that was ours. Yeah, we turned up. But what
what really blew us away? Like we turned up at
you know with that pork belly and a brisket that
was just awful. I don't know what we're going to
do with it, but the team down there, Craig and
the Kiwi butcher that opened up the shop at ten
o'clock at night for us to get a pork shoulder
of Boston button a proper brisket, you know, and that
(04:12):
was that was pretty special for us. And we went
into that comp we come dead last, like we're not
even second second to last, like dead dead last, but
we had an amazing time. Everybody was just so welcoming
and so much fun. And really that's that's where the
comp bud bit for us. Yeah, and that we've been
we've been away ever since.
Speaker 2 (04:32):
Now you I know you do an zba. Have you
ditched your toes into sca at all? Do you do
any steaks or anything like that?
Speaker 1 (04:38):
And then yeah, I've done a few sas now, mostly
up at Smock on the coast and I even dipped
my toe into the ancils one year and thought I'd
give that a go and then realized that I was
just way not creative enough to do the an sills.
And uh, that was the end of that one. But
I've done a few steak competitions and I really enjoyed.
I was talking to Carl yesterday and saying that I
(04:59):
need to get into sea a lot more and get
back into that because it's always a lot of fun.
Speaker 2 (05:05):
And it's you and Jeff. Isn't it that sticky fingers nowadays?
Or is there still just the tur of.
Speaker 1 (05:11):
You or are there anymore now? Yeah, it's just the
two of us the water third. But it was just
what we found with three people. You know, you've got
three sets of opinions, You've got three ideas and three
ways about how one thing should be done. So we've
cut it back to the two of us, and over
the last couple of months with what we've decided to
do is actually split the proteins between the two of us.
(05:34):
So Jeff's going to handle the whole pork side and
I'm going to do the chicken and brisket. And that
seems to be working a lot well for us because
we can practice a lot more easily at home. I'm
in Hamilton now, not Taup. I'm in Hamilton. I'm in Hamilton,
and yeah, Jeff's up in Auckland, but having the two
proteins means we can practice. We're not having to do
a whole full comp practice or try and find ways
to get together to do a whole comp run.
Speaker 2 (05:56):
Now, thinking through, you've had some success along the way.
I know that, But what's been the proudest moment or
the thing that you're most proud of in competition? Barbecue?
Speaker 1 (06:07):
Ah, Look for both of us, and I can speak
for Jeff when I say that, it was King of
the Mountain. So you know, like I said earlier, we
went down there in twenty twenty and like came dead last,
like punch last, but carried on, did more comps. Act
you went back to King of the Mountain and twenty
twenty one with like zero expectations up to that point.
(06:31):
We've never had any calls or walks or anything. But
we've had a bloody good time. And then we ended
up winning first place chicken at King of the Mountain
a year after we'd first ended twenty twenty one. So
for me and off for Jeff, that's still still the
proudest achievement for us. You know, we've done alright, and
we've won a few trophies here and there, and a
few successes, but that one always sits at the very
(06:53):
top for us.
Speaker 2 (06:56):
Yeah, and you boys, yeah, you know, let's say, I
think you're not afraid to celebrate? Are you a little
success here and there?
Speaker 1 (07:04):
We you know, it's actually the Barbecue based podcast, you know,
I was listening to it a while back, and you
talk about camp teams and new comp teams that come in,
and you're always in the party team right when you're
the new camp team, because it is a fine atmosphere.
You get swept up in it all and then the
next thing, it's three in the morning and you've got
(07:25):
to be back there at five in the morning and
have a couple of years. But we've made a real
point probably the last year to eighteen months of early
to bed Friday night, game day, Saturday, and then Saturday night,
you know, once once everything's packed cleaned away, and then
we'll have a few beers and if we've done all right,
we'll celebrate. If not, then we'll celebrate someone else's success
(07:46):
with them.
Speaker 2 (07:47):
I think it's so good. That's probably a good, a
good way of doing things and keeping yourselves on track.
So maybe it's not that, Maybe it is that, but
what's been your biggest learning moment.
Speaker 1 (08:04):
Oh, the biggest learning moment, ah learning.
Speaker 2 (08:08):
Yeah, it doesn't have to be a moment. It could
be a thing you've learned.
Speaker 1 (08:12):
I think the thing that we've learned, you know, the
difference in competition barbecue. How much easier life can be
for you if you just prep ahead of time, If
your meat's ready ahead of time, your sauces are ready,
you know what you're going to do. You've got your timetable,
your run sheet, all sorting, and you turn up there
with a solid plane. That's been our biggest learning when
(08:35):
we you know, for the first maybe two years, two
and a half years, we turn up there and we'd
be doing prep on the night and we'd be scribbling
on a piece of paper what time we think the
pits would have to go on, or and trying to
come up with a sauce, you know, on the fly.
So we're a lot more prepared when we get to comps. Now,
we set up, we know exactly what's going to happen,
(08:56):
and then we're into it. There's none of this kind
of making things on fly and trying to figure stuff
up as we go. Yeah.
Speaker 2 (09:03):
I think that's probably quite a common one.
Speaker 1 (09:05):
I know.
Speaker 2 (09:07):
I can't think now how many times I see I
made a spreadsheet for our run sheet about five years ago,
and I've got it. I think, yeah, I was pretty
sure you are the one. I can't think how many
people I've sent it to. And then I walk around
and I see various little computer screens and I look
at it. I go, I recognize the color coding on
that spreadsheet, and how that spreadsheets set out. I must
(09:30):
have seen.
Speaker 1 (09:32):
Yeah, we best adized your run sheet. And we've got
a screen in the trailer, a computer screen now, and
it sits up there on the computer for us to see.
So you were leading the way five years ago, mate,
And I think it just gets emailed and message around
all the teams that come on to the sea.
Speaker 2 (09:49):
Yeah. I should probably just set it up as an
open Google drive or something like that, you know, and
just have it sitting there. I actually, randomly, I'm almost
at the point where I don't need it any more.
I kind of know when everything has to happen. It's
just I think all it really does now is it's
just working out. When the hand in times change, you've
(10:11):
got to shuffle it back a little bit and then
pull it forward. That's about it.
Speaker 1 (10:14):
Yeah, we we still need it, Like we're we were
pretty good on our time and for getting things on.
But and meat Stock's a real classic example for us.
You know, when things are so good and we just
lose track of time, we just need that that reminder
that it's there and what time things have to be
and otherwise it like it meet Stock, we miss windows
(10:36):
and we get hit hard for it, and it's no
one to blame by ourselves.
Speaker 2 (10:41):
Yeah, what what was that just talking? Before we move on?
Let's talk about that, because I mean we're talking about learnings, right,
and I guess one of the learnings matter is you
only do it once right, you never do it again? Like,
how how did you miss the window? Because it was
it the brisket window you missed?
Speaker 1 (10:59):
Yeah, a brisket window? Yeah yeah, how did we miss
the window? What I'll tell you what happened was we
we got an Aura brisket from the pari and this
thing just did everything it was supposed to do plus more.
It was jiggly, it was juicy, the burnt ends were
just like puffy little marshmallow was. Everything was so good
(11:20):
that we decided, like, let's just stack this box. Let's
try and get as much in there, because this thing
has just done everything that we want. And so I
were fiddling with a box and we're stacking the box
and we're trying to get stuff in there. We just
lost track of the time. And then you know, I
put put the burnt ends in and I said to Jeff,
what's the time, and he goes, it's five pers and
it's like, oh, ship. We still had a two minute
(11:42):
walk to try and get it to the window, and
we were running. We were sprinting right away.
Speaker 2 (11:47):
When you were at the top of the you were
over the other side of the two main wave like literally,
like what a couple of hundred meters from the from
the hand.
Speaker 1 (11:56):
In probably probably a little bit more because we were
right at the very corner, like the very end of
the whole comp set up. And so when we had
time that it was at a good brisk walk. It
was about two and a half minutes at a sprint,
and it was busy. It was busy during the day.
They had the Butcher Wars going on inside, so the
inside was packed. So we're trying to duck and dive
(12:19):
and barrel, roll around people and jump over in the air,
hoping that Mike and Charlotte are sears. But we missed
the window. But you know, full credit to Mike, he said,
you've missed the window. I'll put it in and put
it on the table and we'll get some scores and
we'll get it back to you and he come back
later on and it would have been a sixth place brisket.
So listen, learn, listen, learn. Everybody does. I think everybody's
(12:44):
done it at least once. But when you do it once,
you're damn sure it will never happen again.
Speaker 2 (12:50):
Yeah, there's probably a couple of things there isn't there
There's like I think when you talk about you're having
your plan, and one of the things so I always
learned was I don't mess around now with I don't
change anything. So I would I would go, I know
what I'm meant to be doing, so don't change it,
because that's when you get into trouble. So, yeah, when
(13:11):
you go let's stack the box, and you're like, yeah,
put your normal box in, just let it, let it
do its thing.
Speaker 1 (13:18):
Yeah, six, six and eight. No, you know, that's that's
our golden rule for brisket, no matter what. Six slices,
eight bonines. That's it. It doesn't matter how good it is,
doesn't matter. You know. If we've got a whole brisket
there that can bend and fold and you can do
all sorts of things with that six and eight, that's it.
Speaker 2 (13:35):
Yeah. I used to do the same. I would always
I'd sometimes be there with ribs and I'd be like, oh,
I think I can get ten in the box today.
And every time I put ten in the box, they
always did really badly. And every time I put eight
in they did fine. And I was like, stop putting
ten in the box. There's something that either they don't
like ten in the box or you're putting extra chances
(13:59):
to put a squirrely ribbon there that it wasn't actually
as good as the others. Like just put eighteen that's
what you like.
Speaker 1 (14:07):
And like you said, you know, it comes back to
just having that plan and sticking to it, not getting
too excited or carried away, because that's when things go wrong.
Speaker 2 (14:15):
Yeah. No, I fully agree. I fully agree. What's the
protein that you guys are working most on right now?
Speaker 1 (14:24):
Pork? We hate pork right still, We're still we're spending
a lot of time with pork with the Bostom, but
just trying to get that right. We we're just struggling
with consistency. But it sometimes we do really well and
we can hit that top ten, and then we go
for long periods after that where we just for some
(14:45):
reason it drops away to pork is our nemesis at
the moment. It's a one it's a one call in
one place and that we've never actually had as a
pork place. And so that's that's the one. We're spending
a heap of time, heap of money, and heap of
effort trying to trying to nail next.
Speaker 2 (15:01):
Yeah, it can be tricky, can like it's a I
think when when you really understand it, it becomes a
little bit easier. But then I go through ups and
downs on pork. It drives me mental. Yeah, it should
be really good all the time, but then it's not.
Speaker 1 (15:20):
It's a pain. It's a pain exactly.
Speaker 2 (15:23):
Oh well have there been have you do you find
that the has it always been pork? Or do things
change like do you have to sort of change up
which one you're really looking to to improve or do
you find once you've dialed one and it's sticking for
a while.
Speaker 1 (15:43):
Yeah. Once it's like it keeps coming back, you know,
like having that plan. Once we we can dial and
like we're really dialed in my chicken. We can we
nail chicken. We can do chicken easy. And we had
a half chicken. We had the mTOR teen car park
cook orf ess it and that it was half chicken.
And we've got a throw than that. So we we're
good with chicken. We've dialed in brisket. We're pretty happy
(16:05):
with that. Our robs can be head and miss, and
our port can be real, real head and mess. So
once we have our basic how we're going to do it,
that's what we stick to, and we just we vary
our flavor profiles depending on where we are in the country.
Speaker 2 (16:19):
Right, Oh okay, so you do change yours up.
Speaker 1 (16:22):
Yeah, yeah, we And that really fell out of fell
out of that first place Chicken and New Plymouth at
Kingdom the Mountain, because we nailed it. It was it
was a two ninety eight. It was two points off
of perfect three hundred, and we thought, yeah, we you know,
we've got this. We've got our flavor profiles dialed and
we know what they want. We know what people like,
(16:44):
and we took it away and we did it ran
the same profile in Hamilton at Mania and up in
Auckland at the Cullies Festival and they didn't like it.
So we we do. We keep a running sheet of
what flavor profiles we use and what score. We've got
to try and get some sort of baseline of what
judges like around the country. It's quite interesting. Some like
(17:05):
a little bit of heat, some like now heat and
all sweet, some like savory with a little bit of sweet.
You've got to play around a little bit to try
and work out what it is that that people want.
Speaker 2 (17:16):
M h cool, tell us a little bit about your guys.
Comps set up, like what are you cooking on cooking
out of all that kind of stuff, like how do
you guys roll?
Speaker 1 (17:28):
Yeah, so we've got we've got the big purple trailer,
the big purple sticky fingers trailer, which has been a
game changer for us. Having that. We that's towards the
old cook cartail trailer. And then when they've upgraded, obviously
to the absolute monstrous beafs, we we'd snap that off
their hands and ah, Mike sign read it all for
us and got it looking pretty for us and so
(17:50):
that that holds all our gears, it's really easy for
us to transport. But at Comps we're running two pit barrels.
We've still got a broncle. We love doing ribs on
the broncole. Although we used to hang ribs. We've gone
away from hanging ribs and were lying on flat now.
But we've got this absolute beast of akimi can from
from Wayne Dill, which we run some of the bigger
(18:11):
proteins on. Especially we're doing some horn fast stuff because
that thing can run very hot, very fast with no
baffling it. So we use that quite a bit for
changing things up depending on what we're doing.
Speaker 2 (18:22):
See, you're kind of like a barrel and drum team,
you know. I mean they're all drums in their own way,
right like that. Even the bronco is really a drum. Yeah, yeah,
that kind of style.
Speaker 1 (18:34):
We've we've gone through all sorts of different kind of
iterations of what we ran at COMPS. We used to
run the big Prime Exel when we first started off
at COMPS and that was just a pain. Then we
jumped on to the bandwagon and bought a master Bill
which is still at a great piece of equipment, but
just didn't have the cooking space we needed. And then
we've gone on to the drums and we've had success
(18:57):
with the drums and they're really versatile. You can do
some We've hung our brisket in one of those PBX
it's just for ships and giggles to see what would
come out like. So you can do all sorts of
things with drums and we really enjoy the versatility and
the ability to to do different things different ways with
those drums.
Speaker 2 (19:14):
So is that are your own PBX? Is the bigger
pit barrels or the standard sized ones?
Speaker 1 (19:18):
Did you say, yeah, we've got a PBX. We've got
we've got the big Daddy and we've got the little
standard pit barrel as well, So we run the two
of each one of each. Yeah, And then the Bronco
was saying, yeah, the big key we can mm hmm.
Speaker 2 (19:31):
And so what are you running in the PBX like
the bigger pit bear? Are you running the same protein
in there every time? What are you swapping around?
Speaker 3 (19:40):
Yeah?
Speaker 1 (19:40):
No, and the big one we like to run the
pork in there. Uh. You know Jeffyl and he does
a good job separate, separating, out the money muscle and stuff,
and he likes to run the money muscle and the
pork and the big PBX. Yeah yeah, so'll right, we'll
run that in there, and then we kind of swap
around a little bit depending on what we're doing and
how we're going to do it. Normally, will squeeze the
(20:03):
chicken dies into either the little little peebe little pit
barrel or the bronzo and run try and run the
brisket and the key weekend.
Speaker 2 (20:14):
So what is your guys, Like you've said obviously you
split the proteins between you. What does what does prep
routine look like? How far back do you start? Do
you have a set day that you like to do things?
Speaker 1 (20:26):
Like?
Speaker 2 (20:26):
How does it work for you guys? Because everybody's different here.
Speaker 1 (20:30):
Yeah, yeah, we try and start like a minimum start
time now is probably about a week away from the comp.
We'll get our meat radi and we'll start trying to
prep it. So Jeff, Jeff takes care of the whole
pork side, and I'll shut up there and grab grab
the brisket from the Mapari boys and and the chicken
like we're we scrape chicken skins and that's just a tedious,
(20:52):
tedious job. So we try and get our try and
get that out the way as early as I can
because I hate it. So yeah, about a week before
mini moment just gives us enough time. We'll backpack it,
we'll seal it well, and then we'll either put it
in the fridge or we'll freeze that if we really
run on ahead of schedule.
Speaker 2 (21:11):
And what about like sauces, injections done in advance.
Speaker 1 (21:20):
Yeah, all our injections have done advanced and I'm very
particular about the chicken injection that has to be done.
I try and do it like thirty six hours before
because I like the spices and the sugars that are
in the injection that we use to break down a
little bit and try and get that flavor a bit
more enhanced. So I'm very particular about making injections ahead
(21:41):
of time, not when we get there, because it just
there's not enough time I think for that flavor to
do what it needs to do in the injections. Sauces,
it depends what we're doing with the source. If we're
just running one sauce, one flavor profile sauce, you know,
straight from the bottle and on if we're if we're
mixing things up, if we're in it, or you know,
(22:01):
go on for a bit more savor, and then we'll
pre mix it all before we get there and have it.
And we've got some containers that we keep it all
and labeled, so we'll have it exactly what sources for what.
Speaker 2 (22:13):
And I think everybody has little different things here, rituals, superstitions,
things that have to be in a certain place before
something works. Like do you guys have anything? Do you
do you have mascots like Lucky pants? What goes on Lucky?
Speaker 1 (22:32):
Indeed, I have a little ritual and that is like
a wood ratio for chicken, and that's that's because the
King of the mount and I use this wood ratio
two to one, and I have to do that every
time every comp for checking out. Otherwise I just my
anxiety and my stress starts going through the roof. It's
(22:53):
not right. So we do have that, but but other
than that, we don't have any real real rituals. We
try and keep things as ham and level headed as
we can and just try and be that sort of
consistent approach to things. And that's that's done as well.
Speaker 2 (23:09):
What's what's your wood ratio is that like two bits
of one would one bit of another, and that's yeah,
the mix in the what's what's the mix that you're using.
Speaker 1 (23:18):
Yeah, it has to be for me for chicken, and
this is just it has to be two bits of
cherry to one bit of hickory right in the in
there at the same time, and they have to be
going at the same time, and they have to go
on at the same time, and they have to be
smoking all at the same time. Otherwise I just start
to feel really uncomfortable about my chicken.
Speaker 2 (23:39):
Oh that's cool. I've not I've not heard that as
a as as a ritual before, but I mean it
makes sense. I was saying some of the other day. Well,
I have a piece of wood that lives in the
pocket of my chair and I don't really think about it,
but every now and again, I'll stick my hand in
that pocket, just randomly and I'll go, oh, yeah, the
(24:01):
woods in there. Okay, good, the woods there when it
went in. But it went in like years ago, and
it's been in there for about three years.
Speaker 1 (24:11):
We went through the trailer the other probably two months ago,
and we pulled out things. We're like, where does this
come from, like, what have we still got this? What? Actually,
what do we use this for? It's been here the
whole time, so let's just keep it here in case
we need it.
Speaker 2 (24:27):
Rather be looking at it than for it. That's the Yeah. Absolutely,
Are you guys a music team. Do you have comp
playlists or anything like that or do you?
Speaker 1 (24:41):
Now, we we have to have music that is absolute mass.
So we've got to Spotify playlist, a Sticky Fingers barbecue
Spotify playlist that we both both can access and add
songs so you know, like if we're at the gym
or whatever, we think, oh this is a good barbecue song,
we'll check that on the playlist and we'll just run
that playlist at camps. But yeah, gotta have music. The
(25:02):
bag pipes even come into it now and again they
come out on that playlist. That's just that. Yeah, it's
just that thing for us.
Speaker 2 (25:08):
And how what sort of stuff is on there? Like
how what what's the vibe of the Sticky Fingers playlist?
Speaker 1 (25:17):
Oh, Jeff hates it because I'm much more R and
B and kind of hip hop and and he's way
more metal and rock. And at one point Britney Spears
even stuck onto that playlist. I don't know how Britney
and I put. I put Barbie Girl on there the
other day just to annoy him, and that really bugged him.
(25:42):
It's a real it's a really cliptic makes different different.
We got different tastes of music and we can clash
heads when sometimes on that's that playlist is going.
Speaker 2 (25:51):
I will have to pop by when Barbie Girl is
playing to see Jeff's reaction at the.
Speaker 1 (25:56):
Next Yeah, it's just favorite song. He'll never tell you,
but deep done that that is his favorite song. Right.
Speaker 2 (26:06):
Well remember that now. If you could, if the old
barbecue Dolorean pulled up outside your house and it whisked
you back in time to the John Goddard pre King
of the Mountain twenty twenty, and you could give yourself
one piece of advice, what would that piece of advice be?
Speaker 1 (26:30):
Ask questions? You know, like we we signed up for
the comp with the King of the Mountain camp and
but we don't know what we're doing. And I don't
know why we didn't, but we just didn't ask anyone.
We didn't get any advice. So if I could go back,
I'd be like, just you know, the community, the barbecue
community is great because we compete against each other. You know,
(26:52):
it's probably one of the few sports in the world
where we compete each other, but we also help each other.
You know, there's no secrets. Well there is a few secrets,
but there's no big secrets in the barbecue barbecue world.
We're all basically doing the same thing. So you know,
ask questions, ask lots of questions. Ask if you can
come hang out and just watch what people are doing
them and just learn as much as you can.
Speaker 2 (27:14):
Yeah, I think, yeah, it is a weird thing, but
we do all like to tell each other. Maybe we
just maybe we all just like telling each other things
and we can't. Nobody can keep a secret. Be the worst,
the worst people to actually try and keep anything confidential.
We're just all gossip.
Speaker 1 (27:31):
Oh, like we had we had Kaylene from the Flaming
Venals come hang out with us at many and you know,
we were showing everything. We were showing how we scrape
the skins and what we do and how we inject
that there's no secrets and barbecues. You know, we are
that is one big happy family at the end of
the day, and that's why we keep coming back to it.
Speaker 2 (27:51):
Well, what's what's one thing that you would potentially maybe
like to do a little bit different or change and
one thing that you'd never like to change in competition barbecue?
Speaker 1 (28:02):
Uh look, I would never like to see competition barbecue
go to silos, you know, like people don't interact or
hang out with each other. I love, especially on a Saturday,
getting around to different tents and talking to people and
catching up and you know, seeing friends I maybe haven't
seen for ages. And I'd hate if it ever got
to the point where it just became so uncomfortable. You
(28:25):
couldn't do that. Uh, It's just it's fun and it
should always be fun. And when it stops being fun,
that's probably when we'll stop doing it. I think, Yeah, yeah.
Speaker 2 (28:37):
I think that's interesting. Like I've only ever done one
camp in Australia, but I did notice like some teams
they would just suddenly put all the walls of their
gazebo up and like completely close off, and I found
that really weird. I was just like, what's going on?
Speaker 1 (28:54):
Yeah? Yeah, that would be to me where I'd start
kind of looking at and thinking, it's just this is
the kind of place that I want to be where
I get that you want to close yourself up a
little bit because you want to keep a few trade secrets.
But when I think about like competition, barbecue especially, and
some of the friendships have made and some of the
opportunities we've had and some of the things we've been
(29:15):
able to do, you know, like it's pretty special. It's
a pretty special thing.
Speaker 2 (29:20):
Yeah, I agree, I agree. And what is your guys,
what is the sticky fingers current big goal? Like, what's
the thing in the next maybe twelve months that you're
trying to knock off twelve months?
Speaker 1 (29:36):
You know, we're working really hard right now on the consistency.
We want our next kind of twelve month goal that
we set ourself a as a top ten across everything,
all the proteins. We'll be happy with that. And then
once we do that, we just keep working away and
chipping away and go for that RGC and that GC
hopefully eventually.
Speaker 2 (29:57):
Yeah, I was having this conversation. I've had this conversation
with people now, But what who mentioned the consistency thing
and wanting to get all four proteins into the top
ten at the comp But I'll ask you this way,
which would you rather have would you rather have all
four proteins and your final place in the top ten
(30:20):
but no walks, or would you rather bomb everything but
get a trophy.
Speaker 1 (30:27):
I'd rather go for the top ten and no walks
to get a trophy. That's like we said all the time,
and we say it to people who asked us about
comp We don't do it for the trophies. We're competitive,
we like to be competitive, and we like the competition side,
but we're definitely not there to win trophies. And if
we can get top tens and all of it, that
means it's been a really good day for us, and
(30:49):
we've kind of stuck to the plan and achieved everything
we want to achieve.
Speaker 2 (30:53):
So interestingly, I did both this season, and I didn't
enjoy the top tens. The top ten day left me
a little bit like, oh, that's kind of annoying.
Speaker 1 (31:08):
It's always nice to get a trophy. You know, you
come home and you can stick it on Facebook and yeah,
you've got you've got to find somewhere to put the trophy.
But yeah, for us, we've got trophies and they're great
and I think some of them live in the trailer now.
But we just haven't been able to nail that consistency
that top team, and that's that's that's the next big
goal for us for sure.
Speaker 2 (31:29):
Well, I'm going to wish you all the luck in
getting that consistency you can. You're more than welcome to
have the four top tens and I'm going to hopefully
win more trophies this year, so we'll let you have that.
I'll just say, mate, thank you so much for lending
us some time of yours, stopping by and giving some
insight and some wisdom. Where can people keep up with
(31:49):
your online Ah.
Speaker 1 (31:51):
We're on all the socials, mate, We've got the Facebook,
we've got the Instagram. Jeff's still got the Courier Pigeon
so you can do that too, and we've got the
website as well. Sticky Fingers, Barbecue dot Cold dot in
z awesome.
Speaker 2 (32:04):
Well, John, thank you very much for joining us on
Competition Time, and that is it's for another episode of
Competition Time from Barbecue Base. Guys. Thank you for stopping by. Okay,
you know the drill. Make sure you hit that subscribe
button to never miss an episode and make sure you're
following on our socials. It's barbecue based end z on
Facebook and just Barbecue based on Insta. If you want
(32:25):
to keep up with NOL, he's Meet Mafia Collective on
every social platform known to man, and you can get
behind those beefy meat curtains at Meetmafia Collective dot com,
delving into the murky depths of his brain by paying
a small monthly sum and to keep up with me
on social media, It's burn Beginning's Barbecue on Facebook and Insta.
(32:46):
So come on back next time when we'll have more
great barbecue chat, tips, tricks, and guests on competition. Time
(33:15):
to be
This is Phil Breden with Elsey Barbecue and you listening
to Barbecue Base.
Speaker 2 (00:33):
Welcome to Competition Time, the show for people that are
not only like a little low and slow in their lives,
but a little bit hot and fast too. This is
the version of Barbecue Bass that focuses on the competitive
side of our favorite pastime. But even if you don't compete,
stick around as there's always a few tasty tidbits to
take to the backyard too. And hey, we may even
(00:55):
tempt you to throw a team together or jump into
an sea you never know. I'm Alex Lawson, captain of
the Illustrious Beginning's Barbecue Team, and your esteemed host. Now,
Competition Time is brought to you by Jack Daniels. iHeartRadio,
hunting and fishing, Hot Valley and of course Rum and
Cuue and we'll be back in just a minute to
(01:18):
take you to the episode.
Speaker 3 (01:21):
Rum and Cues, meat rubs and Pitmaster sauces have been
making waves in the Australasian barbecue competition circuit and now
the entire range of award winning flavors is available to you.
Cool up your mates, grab your favorite cuts and have
the backyard barbecue of legends, pork ribs, fried chicken, lambrecks.
They all taste better with rum and Cue. Check out
(01:44):
Rum and Cues full range of rubs, sauces and seasonings
plus knockout recipes at rumenqueue dot com.
Speaker 2 (01:52):
We're welcoming in this week, John Goddard from Sticky Fingers,
Everybody's Favorite Kiwe Scott amalgamation thing from Top New Zealand.
Welcome John to the show.
Speaker 1 (02:07):
Thank you mate, Thanks something you know. I'm excited to
be here. I knew I knew this time would come.
I knew there would be a point when you run
out of people to talk to. Scrape, scrape that barrel.
And we've scraped the barrel and you found me. So
it's great to be here.
Speaker 2 (02:20):
Well, I don't know if we're scraping the barrel yet.
We're still pretty early on this competition series. So you
just made the cut earlier.
Speaker 1 (02:26):
I think, mate, everybody else was busy.
Speaker 2 (02:32):
Now let's let's kick off. Why don't you give give
everybody out there are a little bit of a rundown
of who you guys are, how long you've been doing
what you do, and which which which are the comps
you guys like to winter or you like to winter.
Speaker 1 (02:48):
Yeah, yeah, so I think like most people in the
comp scene now, you know, we started off with meat Stalk.
We went there to me and the other half of
Sticky Fingers Jeff. We went there, uh had to look around,
and we found this this yard with a bunch of
guys around having beers and cooking meat, and we thought, well,
this looks like a bit of fun, and so we
(03:10):
kind of played around with it a little bit. We
went back to meet Stalk twenty twenty and I had
a good chat with the captain himself, Brian Cook, and
he's the one that really convinced us and pushed us
to get involved. And so we made the potion. We
made the leap when we first comp we ever did
was King of the Mountain, done in New Plymouth. We
(03:32):
turned up there, we had absolutely no idea what we're doing.
We'd never done a competition before. We turned up there
with a pork belly and that was going to be
our hand in for that.
Speaker 2 (03:44):
I remember that I was judging that one and I'd
heard somebody had turned up with a pork belly.
Speaker 1 (03:51):
Yeah that was ours. Yeah, we turned up. But what
what really blew us away? Like we turned up at
you know with that pork belly and a brisket that
was just awful. I don't know what we're going to
do with it, but the team down there, Craig and
the Kiwi butcher that opened up the shop at ten
o'clock at night for us to get a pork shoulder
of Boston button a proper brisket, you know, and that
(04:12):
was that was pretty special for us. And we went
into that comp we come dead last, like we're not
even second second to last, like dead dead last, but
we had an amazing time. Everybody was just so welcoming
and so much fun. And really that's that's where the
comp bud bit for us. Yeah, and that we've been
we've been away ever since.
Speaker 2 (04:32):
Now you I know you do an zba. Have you
ditched your toes into sca at all? Do you do
any steaks or anything like that?
Speaker 1 (04:38):
And then yeah, I've done a few sas now, mostly
up at Smock on the coast and I even dipped
my toe into the ancils one year and thought I'd
give that a go and then realized that I was
just way not creative enough to do the an sills.
And uh, that was the end of that one. But
I've done a few steak competitions and I really enjoyed.
I was talking to Carl yesterday and saying that I
(04:59):
need to get into sea a lot more and get
back into that because it's always a lot of fun.
Speaker 2 (05:05):
And it's you and Jeff. Isn't it that sticky fingers nowadays?
Or is there still just the tur of.
Speaker 1 (05:11):
You or are there anymore now? Yeah, it's just the
two of us the water third. But it was just
what we found with three people. You know, you've got
three sets of opinions, You've got three ideas and three
ways about how one thing should be done. So we've
cut it back to the two of us, and over
the last couple of months with what we've decided to
do is actually split the proteins between the two of us.
(05:34):
So Jeff's going to handle the whole pork side and
I'm going to do the chicken and brisket. And that
seems to be working a lot well for us because
we can practice a lot more easily at home. I'm
in Hamilton now, not Taup. I'm in Hamilton. I'm in Hamilton,
and yeah, Jeff's up in Auckland, but having the two
proteins means we can practice. We're not having to do
a whole full comp practice or try and find ways
to get together to do a whole comp run.
Speaker 2 (05:56):
Now, thinking through, you've had some success along the way.
I know that, But what's been the proudest moment or
the thing that you're most proud of in competition? Barbecue?
Speaker 1 (06:07):
Ah, Look for both of us, and I can speak
for Jeff when I say that, it was King of
the Mountain. So you know, like I said earlier, we
went down there in twenty twenty and like came dead last,
like punch last, but carried on, did more comps. Act
you went back to King of the Mountain and twenty
twenty one with like zero expectations up to that point.
(06:31):
We've never had any calls or walks or anything. But
we've had a bloody good time. And then we ended
up winning first place chicken at King of the Mountain
a year after we'd first ended twenty twenty one. So
for me and off for Jeff, that's still still the
proudest achievement for us. You know, we've done alright, and
we've won a few trophies here and there, and a
few successes, but that one always sits at the very
(06:53):
top for us.
Speaker 2 (06:56):
Yeah, and you boys, yeah, you know, let's say, I
think you're not afraid to celebrate? Are you a little
success here and there?
Speaker 1 (07:04):
We you know, it's actually the Barbecue based podcast, you know,
I was listening to it a while back, and you
talk about camp teams and new comp teams that come in,
and you're always in the party team right when you're
the new camp team, because it is a fine atmosphere.
You get swept up in it all and then the
next thing, it's three in the morning and you've got
(07:25):
to be back there at five in the morning and
have a couple of years. But we've made a real
point probably the last year to eighteen months of early
to bed Friday night, game day, Saturday, and then Saturday night,
you know, once once everything's packed cleaned away, and then
we'll have a few beers and if we've done all right,
we'll celebrate. If not, then we'll celebrate someone else's success
(07:46):
with them.
Speaker 2 (07:47):
I think it's so good. That's probably a good, a
good way of doing things and keeping yourselves on track.
So maybe it's not that, Maybe it is that, but
what's been your biggest learning moment.
Speaker 1 (08:04):
Oh, the biggest learning moment, ah learning.
Speaker 2 (08:08):
Yeah, it doesn't have to be a moment. It could
be a thing you've learned.
Speaker 1 (08:12):
I think the thing that we've learned, you know, the
difference in competition barbecue. How much easier life can be
for you if you just prep ahead of time, If
your meat's ready ahead of time, your sauces are ready,
you know what you're going to do. You've got your timetable,
your run sheet, all sorting, and you turn up there
with a solid plane. That's been our biggest learning when
(08:35):
we you know, for the first maybe two years, two
and a half years, we turn up there and we'd
be doing prep on the night and we'd be scribbling
on a piece of paper what time we think the
pits would have to go on, or and trying to
come up with a sauce, you know, on the fly.
So we're a lot more prepared when we get to comps. Now,
we set up, we know exactly what's going to happen,
(08:56):
and then we're into it. There's none of this kind
of making things on fly and trying to figure stuff
up as we go. Yeah.
Speaker 2 (09:03):
I think that's probably quite a common one.
Speaker 1 (09:05):
I know.
Speaker 2 (09:07):
I can't think now how many times I see I
made a spreadsheet for our run sheet about five years ago,
and I've got it. I think, yeah, I was pretty
sure you are the one. I can't think how many
people I've sent it to. And then I walk around
and I see various little computer screens and I look
at it. I go, I recognize the color coding on
that spreadsheet, and how that spreadsheets set out. I must
(09:30):
have seen.
Speaker 1 (09:32):
Yeah, we best adized your run sheet. And we've got
a screen in the trailer, a computer screen now, and
it sits up there on the computer for us to see.
So you were leading the way five years ago, mate,
And I think it just gets emailed and message around
all the teams that come on to the sea.
Speaker 2 (09:49):
Yeah. I should probably just set it up as an
open Google drive or something like that, you know, and
just have it sitting there. I actually, randomly, I'm almost
at the point where I don't need it any more.
I kind of know when everything has to happen. It's
just I think all it really does now is it's
just working out. When the hand in times change, you've
(10:11):
got to shuffle it back a little bit and then
pull it forward. That's about it.
Speaker 1 (10:14):
Yeah, we we still need it, Like we're we were
pretty good on our time and for getting things on.
But and meat Stock's a real classic example for us.
You know, when things are so good and we just
lose track of time, we just need that that reminder
that it's there and what time things have to be
and otherwise it like it meet Stock, we miss windows
(10:36):
and we get hit hard for it, and it's no
one to blame by ourselves.
Speaker 2 (10:41):
Yeah, what what was that just talking? Before we move on?
Let's talk about that, because I mean we're talking about learnings, right,
and I guess one of the learnings matter is you
only do it once right, you never do it again? Like,
how how did you miss the window? Because it was
it the brisket window you missed?
Speaker 1 (10:59):
Yeah, a brisket window? Yeah yeah, how did we miss
the window? What I'll tell you what happened was we
we got an Aura brisket from the pari and this
thing just did everything it was supposed to do plus more.
It was jiggly, it was juicy, the burnt ends were
just like puffy little marshmallow was. Everything was so good
(11:20):
that we decided, like, let's just stack this box. Let's
try and get as much in there, because this thing
has just done everything that we want. And so I
were fiddling with a box and we're stacking the box
and we're trying to get stuff in there. We just
lost track of the time. And then you know, I
put put the burnt ends in and I said to Jeff,
what's the time, and he goes, it's five pers and
it's like, oh, ship. We still had a two minute
(11:42):
walk to try and get it to the window, and
we were running. We were sprinting right away.
Speaker 2 (11:47):
When you were at the top of the you were
over the other side of the two main wave like literally,
like what a couple of hundred meters from the from
the hand.
Speaker 1 (11:56):
In probably probably a little bit more because we were
right at the very corner, like the very end of
the whole comp set up. And so when we had
time that it was at a good brisk walk. It
was about two and a half minutes at a sprint,
and it was busy. It was busy during the day.
They had the Butcher Wars going on inside, so the
inside was packed. So we're trying to duck and dive
(12:19):
and barrel, roll around people and jump over in the air,
hoping that Mike and Charlotte are sears. But we missed
the window. But you know, full credit to Mike, he said,
you've missed the window. I'll put it in and put
it on the table and we'll get some scores and
we'll get it back to you and he come back
later on and it would have been a sixth place brisket.
So listen, learn, listen, learn. Everybody does. I think everybody's
(12:44):
done it at least once. But when you do it once,
you're damn sure it will never happen again.
Speaker 2 (12:50):
Yeah, there's probably a couple of things there isn't there
There's like I think when you talk about you're having
your plan, and one of the things so I always
learned was I don't mess around now with I don't
change anything. So I would I would go, I know
what I'm meant to be doing, so don't change it,
because that's when you get into trouble. So, yeah, when
(13:11):
you go let's stack the box, and you're like, yeah,
put your normal box in, just let it, let it
do its thing.
Speaker 1 (13:18):
Yeah, six, six and eight. No, you know, that's that's
our golden rule for brisket, no matter what. Six slices,
eight bonines. That's it. It doesn't matter how good it is,
doesn't matter. You know. If we've got a whole brisket
there that can bend and fold and you can do
all sorts of things with that six and eight, that's it.
Speaker 2 (13:35):
Yeah. I used to do the same. I would always
I'd sometimes be there with ribs and I'd be like, oh,
I think I can get ten in the box today.
And every time I put ten in the box, they
always did really badly. And every time I put eight
in they did fine. And I was like, stop putting
ten in the box. There's something that either they don't
like ten in the box or you're putting extra chances
(13:59):
to put a squirrely ribbon there that it wasn't actually
as good as the others. Like just put eighteen that's
what you like.
Speaker 1 (14:07):
And like you said, you know, it comes back to
just having that plan and sticking to it, not getting
too excited or carried away, because that's when things go wrong.
Speaker 2 (14:15):
Yeah. No, I fully agree. I fully agree. What's the
protein that you guys are working most on right now?
Speaker 1 (14:24):
Pork? We hate pork right still, We're still we're spending
a lot of time with pork with the Bostom, but
just trying to get that right. We we're just struggling
with consistency. But it sometimes we do really well and
we can hit that top ten, and then we go
for long periods after that where we just for some
(14:45):
reason it drops away to pork is our nemesis at
the moment. It's a one it's a one call in
one place and that we've never actually had as a
pork place. And so that's that's the one. We're spending
a heap of time, heap of money, and heap of
effort trying to trying to nail next.
Speaker 2 (15:01):
Yeah, it can be tricky, can like it's a I
think when when you really understand it, it becomes a
little bit easier. But then I go through ups and
downs on pork. It drives me mental. Yeah, it should
be really good all the time, but then it's not.
Speaker 1 (15:20):
It's a pain. It's a pain exactly.
Speaker 2 (15:23):
Oh well have there been have you do you find
that the has it always been pork? Or do things
change like do you have to sort of change up
which one you're really looking to to improve or do
you find once you've dialed one and it's sticking for
a while.
Speaker 1 (15:43):
Yeah. Once it's like it keeps coming back, you know,
like having that plan. Once we we can dial and
like we're really dialed in my chicken. We can we
nail chicken. We can do chicken easy. And we had
a half chicken. We had the mTOR teen car park
cook orf ess it and that it was half chicken.
And we've got a throw than that. So we we're
good with chicken. We've dialed in brisket. We're pretty happy
(16:05):
with that. Our robs can be head and miss, and
our port can be real, real head and mess. So
once we have our basic how we're going to do it,
that's what we stick to, and we just we vary
our flavor profiles depending on where we are in the country.
Speaker 2 (16:19):
Right, Oh okay, so you do change yours up.
Speaker 1 (16:22):
Yeah, yeah, we And that really fell out of fell
out of that first place Chicken and New Plymouth at
Kingdom the Mountain, because we nailed it. It was it
was a two ninety eight. It was two points off
of perfect three hundred, and we thought, yeah, we you know,
we've got this. We've got our flavor profiles dialed and
we know what they want. We know what people like,
(16:44):
and we took it away and we did it ran
the same profile in Hamilton at Mania and up in
Auckland at the Cullies Festival and they didn't like it.
So we we do. We keep a running sheet of
what flavor profiles we use and what score. We've got
to try and get some sort of baseline of what
judges like around the country. It's quite interesting. Some like
(17:05):
a little bit of heat, some like now heat and
all sweet, some like savory with a little bit of sweet.
You've got to play around a little bit to try
and work out what it is that that people want.
Speaker 2 (17:16):
M h cool, tell us a little bit about your guys.
Comps set up, like what are you cooking on cooking
out of all that kind of stuff, like how do
you guys roll?
Speaker 1 (17:28):
Yeah, so we've got we've got the big purple trailer,
the big purple sticky fingers trailer, which has been a
game changer for us. Having that. We that's towards the
old cook cartail trailer. And then when they've upgraded, obviously
to the absolute monstrous beafs, we we'd snap that off
their hands and ah, Mike sign read it all for
us and got it looking pretty for us and so
(17:50):
that that holds all our gears, it's really easy for
us to transport. But at Comps we're running two pit barrels.
We've still got a broncle. We love doing ribs on
the broncole. Although we used to hang ribs. We've gone
away from hanging ribs and were lying on flat now.
But we've got this absolute beast of akimi can from
from Wayne Dill, which we run some of the bigger
(18:11):
proteins on. Especially we're doing some horn fast stuff because
that thing can run very hot, very fast with no
baffling it. So we use that quite a bit for
changing things up depending on what we're doing.
Speaker 2 (18:22):
See, you're kind of like a barrel and drum team,
you know. I mean they're all drums in their own way,
right like that. Even the bronco is really a drum. Yeah, yeah,
that kind of style.
Speaker 1 (18:34):
We've we've gone through all sorts of different kind of
iterations of what we ran at COMPS. We used to
run the big Prime Exel when we first started off
at COMPS and that was just a pain. Then we
jumped on to the bandwagon and bought a master Bill
which is still at a great piece of equipment, but
just didn't have the cooking space we needed. And then
we've gone on to the drums and we've had success
(18:57):
with the drums and they're really versatile. You can do
some We've hung our brisket in one of those PBX
it's just for ships and giggles to see what would
come out like. So you can do all sorts of
things with drums and we really enjoy the versatility and
the ability to to do different things different ways with
those drums.
Speaker 2 (19:14):
So is that are your own PBX? Is the bigger
pit barrels or the standard sized ones?
Speaker 1 (19:18):
Did you say, yeah, we've got a PBX. We've got
we've got the big Daddy and we've got the little
standard pit barrel as well, So we run the two
of each one of each. Yeah, And then the Bronco
was saying, yeah, the big key we can mm hmm.
Speaker 2 (19:31):
And so what are you running in the PBX like
the bigger pit bear? Are you running the same protein
in there every time? What are you swapping around?
Speaker 3 (19:40):
Yeah?
Speaker 1 (19:40):
No, and the big one we like to run the
pork in there. Uh. You know Jeffyl and he does
a good job separate, separating, out the money muscle and stuff,
and he likes to run the money muscle and the
pork and the big PBX. Yeah yeah, so'll right, we'll
run that in there, and then we kind of swap
around a little bit depending on what we're doing and
how we're going to do it. Normally, will squeeze the
(20:03):
chicken dies into either the little little peebe little pit
barrel or the bronzo and run try and run the
brisket and the key weekend.
Speaker 2 (20:14):
So what is your guys, Like you've said obviously you
split the proteins between you. What does what does prep
routine look like? How far back do you start? Do
you have a set day that you like to do things?
Speaker 1 (20:26):
Like?
Speaker 2 (20:26):
How does it work for you guys? Because everybody's different here.
Speaker 1 (20:30):
Yeah, yeah, we try and start like a minimum start
time now is probably about a week away from the comp.
We'll get our meat radi and we'll start trying to
prep it. So Jeff, Jeff takes care of the whole
pork side, and I'll shut up there and grab grab
the brisket from the Mapari boys and and the chicken
like we're we scrape chicken skins and that's just a tedious,
(20:52):
tedious job. So we try and get our try and
get that out the way as early as I can
because I hate it. So yeah, about a week before
mini moment just gives us enough time. We'll backpack it,
we'll seal it well, and then we'll either put it
in the fridge or we'll freeze that if we really
run on ahead of schedule.
Speaker 2 (21:11):
And what about like sauces, injections done in advance.
Speaker 1 (21:20):
Yeah, all our injections have done advanced and I'm very
particular about the chicken injection that has to be done.
I try and do it like thirty six hours before
because I like the spices and the sugars that are
in the injection that we use to break down a
little bit and try and get that flavor a bit
more enhanced. So I'm very particular about making injections ahead
(21:41):
of time, not when we get there, because it just
there's not enough time I think for that flavor to
do what it needs to do in the injections. Sauces,
it depends what we're doing with the source. If we're
just running one sauce, one flavor profile sauce, you know,
straight from the bottle and on if we're if we're
mixing things up, if we're in it, or you know,
(22:01):
go on for a bit more savor, and then we'll
pre mix it all before we get there and have it.
And we've got some containers that we keep it all
and labeled, so we'll have it exactly what sources for what.
Speaker 2 (22:13):
And I think everybody has little different things here, rituals, superstitions,
things that have to be in a certain place before
something works. Like do you guys have anything? Do you
do you have mascots like Lucky pants? What goes on Lucky?
Speaker 1 (22:32):
Indeed, I have a little ritual and that is like
a wood ratio for chicken, and that's that's because the
King of the mount and I use this wood ratio
two to one, and I have to do that every
time every comp for checking out. Otherwise I just my
anxiety and my stress starts going through the roof. It's
(22:53):
not right. So we do have that, but but other
than that, we don't have any real real rituals. We
try and keep things as ham and level headed as
we can and just try and be that sort of
consistent approach to things. And that's that's done as well.
Speaker 2 (23:09):
What's what's your wood ratio is that like two bits
of one would one bit of another, and that's yeah,
the mix in the what's what's the mix that you're using.
Speaker 1 (23:18):
Yeah, it has to be for me for chicken, and
this is just it has to be two bits of
cherry to one bit of hickory right in the in
there at the same time, and they have to be
going at the same time, and they have to go
on at the same time, and they have to be
smoking all at the same time. Otherwise I just start
to feel really uncomfortable about my chicken.
Speaker 2 (23:39):
Oh that's cool. I've not I've not heard that as
a as as a ritual before, but I mean it
makes sense. I was saying some of the other day. Well,
I have a piece of wood that lives in the
pocket of my chair and I don't really think about it,
but every now and again, I'll stick my hand in
that pocket, just randomly and I'll go, oh, yeah, the
(24:01):
woods in there. Okay, good, the woods there when it
went in. But it went in like years ago, and
it's been in there for about three years.
Speaker 1 (24:11):
We went through the trailer the other probably two months ago,
and we pulled out things. We're like, where does this
come from, like, what have we still got this? What? Actually,
what do we use this for? It's been here the
whole time, so let's just keep it here in case
we need it.
Speaker 2 (24:27):
Rather be looking at it than for it. That's the Yeah. Absolutely,
Are you guys a music team. Do you have comp
playlists or anything like that or do you?
Speaker 1 (24:41):
Now, we we have to have music that is absolute mass.
So we've got to Spotify playlist, a Sticky Fingers barbecue
Spotify playlist that we both both can access and add
songs so you know, like if we're at the gym
or whatever, we think, oh this is a good barbecue song,
we'll check that on the playlist and we'll just run
that playlist at camps. But yeah, gotta have music. The
(25:02):
bag pipes even come into it now and again they
come out on that playlist. That's just that. Yeah, it's
just that thing for us.
Speaker 2 (25:08):
And how what sort of stuff is on there? Like
how what what's the vibe of the Sticky Fingers playlist?
Speaker 1 (25:17):
Oh, Jeff hates it because I'm much more R and
B and kind of hip hop and and he's way
more metal and rock. And at one point Britney Spears
even stuck onto that playlist. I don't know how Britney
and I put. I put Barbie Girl on there the
other day just to annoy him, and that really bugged him.
(25:42):
It's a real it's a really cliptic makes different different.
We got different tastes of music and we can clash
heads when sometimes on that's that playlist is going.
Speaker 2 (25:51):
I will have to pop by when Barbie Girl is
playing to see Jeff's reaction at the.
Speaker 1 (25:56):
Next Yeah, it's just favorite song. He'll never tell you,
but deep done that that is his favorite song. Right.
Speaker 2 (26:06):
Well remember that now. If you could, if the old
barbecue Dolorean pulled up outside your house and it whisked
you back in time to the John Goddard pre King
of the Mountain twenty twenty, and you could give yourself
one piece of advice, what would that piece of advice be?
Speaker 1 (26:30):
Ask questions? You know, like we we signed up for
the comp with the King of the Mountain camp and
but we don't know what we're doing. And I don't
know why we didn't, but we just didn't ask anyone.
We didn't get any advice. So if I could go back,
I'd be like, just you know, the community, the barbecue
community is great because we compete against each other. You know,
(26:52):
it's probably one of the few sports in the world
where we compete each other, but we also help each other.
You know, there's no secrets. Well there is a few secrets,
but there's no big secrets in the barbecue barbecue world.
We're all basically doing the same thing. So you know,
ask questions, ask lots of questions. Ask if you can
come hang out and just watch what people are doing
them and just learn as much as you can.
Speaker 2 (27:14):
Yeah, I think, yeah, it is a weird thing, but
we do all like to tell each other. Maybe we
just maybe we all just like telling each other things
and we can't. Nobody can keep a secret. Be the worst,
the worst people to actually try and keep anything confidential.
We're just all gossip.
Speaker 1 (27:31):
Oh, like we had we had Kaylene from the Flaming
Venals come hang out with us at many and you know,
we were showing everything. We were showing how we scrape
the skins and what we do and how we inject
that there's no secrets and barbecues. You know, we are
that is one big happy family at the end of
the day, and that's why we keep coming back to it.
Speaker 2 (27:51):
Well, what's what's one thing that you would potentially maybe
like to do a little bit different or change and
one thing that you'd never like to change in competition barbecue?
Speaker 1 (28:02):
Uh look, I would never like to see competition barbecue
go to silos, you know, like people don't interact or
hang out with each other. I love, especially on a Saturday,
getting around to different tents and talking to people and
catching up and you know, seeing friends I maybe haven't
seen for ages. And I'd hate if it ever got
to the point where it just became so uncomfortable. You
(28:25):
couldn't do that. Uh, It's just it's fun and it
should always be fun. And when it stops being fun,
that's probably when we'll stop doing it. I think, Yeah, yeah.
Speaker 2 (28:37):
I think that's interesting. Like I've only ever done one
camp in Australia, but I did notice like some teams
they would just suddenly put all the walls of their
gazebo up and like completely close off, and I found
that really weird. I was just like, what's going on?
Speaker 1 (28:54):
Yeah? Yeah, that would be to me where I'd start
kind of looking at and thinking, it's just this is
the kind of place that I want to be where
I get that you want to close yourself up a
little bit because you want to keep a few trade secrets.
But when I think about like competition, barbecue especially, and
some of the friendships have made and some of the
opportunities we've had and some of the things we've been
(29:15):
able to do, you know, like it's pretty special. It's
a pretty special thing.
Speaker 2 (29:20):
Yeah, I agree, I agree. And what is your guys,
what is the sticky fingers current big goal? Like, what's
the thing in the next maybe twelve months that you're
trying to knock off twelve months?
Speaker 1 (29:36):
You know, we're working really hard right now on the consistency.
We want our next kind of twelve month goal that
we set ourself a as a top ten across everything,
all the proteins. We'll be happy with that. And then
once we do that, we just keep working away and
chipping away and go for that RGC and that GC
hopefully eventually.
Speaker 2 (29:57):
Yeah, I was having this conversation. I've had this conversation
with people now, But what who mentioned the consistency thing
and wanting to get all four proteins into the top
ten at the comp But I'll ask you this way,
which would you rather have would you rather have all
four proteins and your final place in the top ten
(30:20):
but no walks, or would you rather bomb everything but
get a trophy.
Speaker 1 (30:27):
I'd rather go for the top ten and no walks
to get a trophy. That's like we said all the time,
and we say it to people who asked us about
comp We don't do it for the trophies. We're competitive,
we like to be competitive, and we like the competition side,
but we're definitely not there to win trophies. And if
we can get top tens and all of it, that
means it's been a really good day for us, and
(30:49):
we've kind of stuck to the plan and achieved everything
we want to achieve.
Speaker 2 (30:53):
So interestingly, I did both this season, and I didn't
enjoy the top tens. The top ten day left me
a little bit like, oh, that's kind of annoying.
Speaker 1 (31:08):
It's always nice to get a trophy. You know, you
come home and you can stick it on Facebook and yeah,
you've got you've got to find somewhere to put the trophy.
But yeah, for us, we've got trophies and they're great
and I think some of them live in the trailer now.
But we just haven't been able to nail that consistency
that top team, and that's that's that's the next big
goal for us for sure.
Speaker 2 (31:29):
Well, I'm going to wish you all the luck in
getting that consistency you can. You're more than welcome to
have the four top tens and I'm going to hopefully
win more trophies this year, so we'll let you have that.
I'll just say, mate, thank you so much for lending
us some time of yours, stopping by and giving some
insight and some wisdom. Where can people keep up with
(31:49):
your online Ah.
Speaker 1 (31:51):
We're on all the socials, mate, We've got the Facebook,
we've got the Instagram. Jeff's still got the Courier Pigeon
so you can do that too, and we've got the
website as well. Sticky Fingers, Barbecue dot Cold dot in
z awesome.
Speaker 2 (32:04):
Well, John, thank you very much for joining us on
Competition Time, and that is it's for another episode of
Competition Time from Barbecue Base. Guys. Thank you for stopping by. Okay,
you know the drill. Make sure you hit that subscribe
button to never miss an episode and make sure you're
following on our socials. It's barbecue based end z on
Facebook and just Barbecue based on Insta. If you want
(32:25):
to keep up with NOL, he's Meet Mafia Collective on
every social platform known to man, and you can get
behind those beefy meat curtains at Meetmafia Collective dot com,
delving into the murky depths of his brain by paying
a small monthly sum and to keep up with me
on social media, It's burn Beginning's Barbecue on Facebook and Insta.
(32:46):
So come on back next time when we'll have more
great barbecue chat, tips, tricks, and guests on competition. Time
(33:15):
to be
Popular Podcasts
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
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