June 26, 2024 • 5 mins
We catch up with the pitmaster who is currently on a BBQ tour of Texas!
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Episode Transcript
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Speaker 1 (00:00):
This is the Country Sport Breakfast with Brian Kelly on
Gold Sports Training, slogging and Si and Bruce help me.
(00:26):
I'm fucking barbecue.
Speaker 2 (00:30):
The moon at night is big and bright, deep in
the heart of Texas, and that's exactly where we find
our pitmaster, Jared McDonald. This morning morning, Jared.
Speaker 3 (00:39):
Hey, good morning everyone. Well it's afternoon where I am.
Speaker 2 (00:43):
What are you doing in Texas?
Speaker 3 (00:46):
So I'm over here, me and a friend. We've been
trying to get over here to do a bit of
a barbecue crawl for about three or four years. It
got put off by COVID, but we finally got here.
We flew into Houston on Saturday, and we've spent the
week just glutting ourselves on barbecue brisket from all of
the best pit masters in Austin.
Speaker 2 (01:07):
I mean that, in a way is almost the home
of low and slow barbecues, really, isn't it, Texas?
Speaker 3 (01:15):
Yeah, in Texas, it's all about barbecue and it's all
about beef. We've eaten just some amazing brisket. We've been
from place to place. We've eaten at Louis Mule of Barbecue,
which is just outside of Austin. It's about they've been
running there pit since the nineteen forties, if you can
imagine that, and we are. You know, they're cooking over
(01:35):
these big brick furnaces, cooking brisket for some ridiculous amount
of time. I think the Wayne said it takes them
three days worth of cooking to be able to prepare
his brisket. And of course it was out of this world.
And then last night we went new school. We went
into Austin, into the suburbs, and we met with a
guy John Bates from into Stellar Barbecue and had some
(01:57):
of the sort of new wave of barbecue where they
u using a range of a greater range of ingredients
and more curating a meal just like what we would
expect to have with you know, cream, corn sides and
things like that. What really stood out to me of
the barbecue that I've eaten here is one that commitment
(02:17):
to excellence, and two the the consistency of their cooking.
And I've cooked and eaten a lot of barbecue, and
all of the places we ate at here have been
a home run because the people behind the barbecue pits
are committed to creating an amazing dish.
Speaker 2 (02:36):
I would imagine Jared that you wouldn't find a gas
barbecue in Texas.
Speaker 3 (02:41):
Look, I must say that the only yeah they call
they call their LPG over here, it's propane slightly different composition.
And of course they cut these propane cylinders open and
they make barbecues out of them. That's the only use
for gas that they see.
Speaker 2 (02:58):
Ah, that's incredible because Texas is also last time I
was there, they're big on ribs. Aren't they really over
the barbecue? That'd be great too.
Speaker 1 (03:08):
Well.
Speaker 3 (03:08):
The Texas barbecue thing happened as a consequence of cowboys,
you know, running herds around the countryside, and of course
they had to find uses for these secondary cuts. So well,
they had a market, a customer willing to buy the steaks,
the surloins, the rabbis and so on and so forth.
(03:28):
They had all this secondary meat left over and they
had to kind of find a market for it. And
so sausages is big over here. I mean you can
get some just really amazing sausage combinations. But of course
they also learned how to cook these large cuts and
break them down using fire and heat over time to
(03:49):
create a tender and flavorful experience. And I think that's
a message for people cooking at home in New Zealand.
You know, it's not all about t bone steaks. There
are a thousand got great pieces of meat that we
have access to in New Zealand, not just not just beef,
but also you know, New Zealand has a love affair
with pork. We have the ocean all around us, so
(04:11):
we have kaimauana and just getting out there and looking
at maybe some of the stuff that's been overlooked in
the past that fits your budget, but get it over
a barbecue because you're going to add a lot more
depth of flavor, You're going to enjoy the process a
lot more. You're going to get out of the office
and get back to how we evolved cooking over charcoal
(04:32):
and firewood. And there's no better opportunity than this Friday
with Matadiki to spend some time with your family, unplugged,
enjoying food that you made, yourself made.
Speaker 2 (04:42):
You are so right, you're living the dream doing a
barbecue crawl. I absolutely love that. How many more days
are going to be there doing that.
Speaker 3 (04:50):
We're actually on our way back home to We're on
our way to Houston. We've got a couple of stops
and then we're flying out tonight and I'll be home
and time to enjoy Friday with my family.
Speaker 2 (05:03):
Fantastic going back to Houston. I feel a song coming on, Jared.
Enjoy the trip back, safe travels, and we'll talk again
next week. Mate, Thanks so much, thank you helping crew barbecue.
Great song. Corner to corner to nine here on the
(05:23):
Country Sport Breakfast on Goal Sport. This was a great
This is the Country Sport Breakfast with Brian Kelly on
Gold Sports Training, slogging and Si and Bruce help me.
(00:26):
I'm fucking barbecue.
Speaker 2 (00:30):
The moon at night is big and bright, deep in
the heart of Texas, and that's exactly where we find
our pitmaster, Jared McDonald. This morning morning, Jared.
Speaker 3 (00:39):
Hey, good morning everyone. Well it's afternoon where I am.
Speaker 2 (00:43):
What are you doing in Texas?
Speaker 3 (00:46):
So I'm over here, me and a friend. We've been
trying to get over here to do a bit of
a barbecue crawl for about three or four years. It
got put off by COVID, but we finally got here.
We flew into Houston on Saturday, and we've spent the
week just glutting ourselves on barbecue brisket from all of
the best pit masters in Austin.
Speaker 2 (01:07):
I mean that, in a way is almost the home
of low and slow barbecues, really, isn't it, Texas?
Speaker 3 (01:15):
Yeah, in Texas, it's all about barbecue and it's all
about beef. We've eaten just some amazing brisket. We've been
from place to place. We've eaten at Louis Mule of Barbecue,
which is just outside of Austin. It's about they've been
running there pit since the nineteen forties, if you can
imagine that, and we are. You know, they're cooking over
(01:35):
these big brick furnaces, cooking brisket for some ridiculous amount
of time. I think the Wayne said it takes them
three days worth of cooking to be able to prepare
his brisket. And of course it was out of this world.
And then last night we went new school. We went
into Austin, into the suburbs, and we met with a
guy John Bates from into Stellar Barbecue and had some
(01:57):
of the sort of new wave of barbecue where they
u using a range of a greater range of ingredients
and more curating a meal just like what we would
expect to have with you know, cream, corn sides and
things like that. What really stood out to me of
the barbecue that I've eaten here is one that commitment
(02:17):
to excellence, and two the the consistency of their cooking.
And I've cooked and eaten a lot of barbecue, and
all of the places we ate at here have been
a home run because the people behind the barbecue pits
are committed to creating an amazing dish.
Speaker 2 (02:36):
I would imagine Jared that you wouldn't find a gas
barbecue in Texas.
Speaker 3 (02:41):
Look, I must say that the only yeah they call
they call their LPG over here, it's propane slightly different composition.
And of course they cut these propane cylinders open and
they make barbecues out of them. That's the only use
for gas that they see.
Speaker 2 (02:58):
Ah, that's incredible because Texas is also last time I
was there, they're big on ribs. Aren't they really over
the barbecue? That'd be great too.
Speaker 1 (03:08):
Well.
Speaker 3 (03:08):
The Texas barbecue thing happened as a consequence of cowboys,
you know, running herds around the countryside, and of course
they had to find uses for these secondary cuts. So well,
they had a market, a customer willing to buy the steaks,
the surloins, the rabbis and so on and so forth.
(03:28):
They had all this secondary meat left over and they
had to kind of find a market for it. And
so sausages is big over here. I mean you can
get some just really amazing sausage combinations. But of course
they also learned how to cook these large cuts and
break them down using fire and heat over time to
(03:49):
create a tender and flavorful experience. And I think that's
a message for people cooking at home in New Zealand.
You know, it's not all about t bone steaks. There
are a thousand got great pieces of meat that we
have access to in New Zealand, not just not just beef,
but also you know, New Zealand has a love affair
with pork. We have the ocean all around us, so
(04:11):
we have kaimauana and just getting out there and looking
at maybe some of the stuff that's been overlooked in
the past that fits your budget, but get it over
a barbecue because you're going to add a lot more
depth of flavor, You're going to enjoy the process a
lot more. You're going to get out of the office
and get back to how we evolved cooking over charcoal
(04:32):
and firewood. And there's no better opportunity than this Friday
with Matadiki to spend some time with your family, unplugged,
enjoying food that you made, yourself made.
Speaker 2 (04:42):
You are so right, you're living the dream doing a
barbecue crawl. I absolutely love that. How many more days
are going to be there doing that.
Speaker 3 (04:50):
We're actually on our way back home to We're on
our way to Houston. We've got a couple of stops
and then we're flying out tonight and I'll be home
and time to enjoy Friday with my family.
Speaker 2 (05:03):
Fantastic going back to Houston. I feel a song coming on, Jared.
Enjoy the trip back, safe travels, and we'll talk again
next week. Mate, Thanks so much, thank you helping crew barbecue.
Great song. Corner to corner to nine here on the
(05:23):
Country Sport Breakfast on Goal Sport. This was a great
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