CSB - Jared McDonald - Pitmaster

Our weekly BBQ chat with the guru. 

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Episode Transcript

Speaker 1 (00:00):
From the sports field to the shearing shed. It's the
Country Sport Breakfast with Brian Kelly on Gold Sports.

Speaker 2 (00:14):
Barbecue. It's a big yeha as we fire up at
the barbecue and catch up at the pitmaster Jared McDonald Morning, Jared, Good.

Speaker 1 (00:27):
Morning, Good morning. It's a cold you know we're into
I suppose we're heading into spring now. It's been the
longest short of stays over with the weather's going to improve,
so it's time to start thinking about barbecuing.

Speaker 2 (00:41):
I'm sure. Tell you what I've been watching on Netflix,
and it's an American series called Barbecue Showdown. And one
thing that I've sort of commented on watching that are
the size of the cuts of meat that they used
to fire into the smokies. I mean, a simple pork
filet that we get here in New Zealand looks tiny
compared to the it's they.

Speaker 1 (01:00):
Get absolutely like everything's bigger and badder over there. They've
got some massive processing plants, I think one of the
JBS ones, which is in just outside of Kansas City.
They there's fifty thousand hogs a day through it.

Speaker 2 (01:18):
Wow. I mean, if you wanted to get the larger
cuts of meat here, like the ribs and so on.
Obviously they don't have them in your local supermarket, but
the big butchers that get them.

Speaker 1 (01:28):
For you with the Actually, actually all of the barbecue
cuts that we're typically using like a competitive format, most
of them, most of them unfortunately, are imported for the
very reason you've stated is that the size of the
like for example, with pork, which in competition barbecue is

(01:48):
the shoulder and the ribs. We just don't have the
mast to our pigs here and so a lot of
the product we use for competition anyway, and that space
is imported from the US. So you can buy what
they call a Saint Louis ribcut, which is where they
take the rib plate of the of the pig and
they cut it into a rectangle and they leave a

(02:10):
lot of meat. You know, when they take the pork
belly off, they don't they're not as aggressive, and so
you get a nice meaty rib And actually you can
buy those in supermarkets. You can buy them in New
worlds are no New worlds, for sure. You can buy
them from like a specialty butcher if they stop them.
There's lots of brands out there like Swift Premiums. One

(02:32):
of the ones that we like to use in competition,
and they're just meaty. They're like almost two kilograms for
araca ribs. Yeah, it's enough to feed a family.

Speaker 2 (02:41):
Love it. I love it all right, And there's a
big competition. Talking about competitions, you've got one coming up soon,
is it New Plymouth?

Speaker 1 (02:47):
Yeah, so we've got King of the Mountain which is
a new Plymouth and it's next month August, so you've
got time to plan on the tenth of August, and
they hold it down at the Surf Life Club there
right down. I don't know the area as well. I've
been to it three times, but it's down at the
Surf Life Club. Behind it. We hold a barbecue contest there.
So you're going to have this.

Speaker 2 (03:08):
That's Roy Beach, is it?

Speaker 1 (03:09):
It's Roy Beach, the True Beach. Yes, that's it.

Speaker 2 (03:12):
Yep, that's it.

Speaker 1 (03:13):
Well and yeah, so you can jump in there and
have a bit of a play, or you're welcome to
come down and just have a look if you're interested.
Or you maybe have watched that Netflix series, or maybe
you've watched Cooks on Fire, which is our homegrown barbecue
competition that we held last year and in the year before

(03:33):
Cooks on Fire TV one on demand. You can still
watch it there. It's free to watch. You're just going
to download the app. And great little series. And some
of the guys who are actually cooking at King of
the Mountain on the tenth will actually be from the
TV show. So fantastic meet your own local celebrity cook.

Speaker 2 (03:50):
Absolutely, Hey Jared, always good to catch up, mate, Have
a good one and we'll talk again next week.

Speaker 1 (03:55):
Cheers, Brian Chesys.

Speaker 2 (03:57):
Lord Slow is trying and true. He is the barbecue King,
he is the pitmaster here on gold Sport and the
Country Sport Breakfast. All was like chatting with him. That
American series I've been watching on Netflix pretty amazing, huge, captivating,
thousand birds them seeking things. Is Charie up can get

(04:19):
some