August 22, 2024 • 6 mins
Pitmaster Jared McDonald joins Craig Cumming to chat BBQ'ing steaks.
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Episode Transcript
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Speaker 1 (00:00):
Time to talk barbecue on the program, and it's time
to welcome them our barbecue expert, Jared McDonald from Barbecue
but Master. Good morning, Jared, Hey Gang.
Speaker 2 (00:08):
Good morning, Craig, Good morning New Zealand.
Speaker 1 (00:10):
Yeah, I'm looking forward to talking to you because we
all love barbecue, and we all think we can cook
well on a barbecue. I suppose the first thing I'll
ask you, I barbecue steak. What's some good cuts of
steak I should be barbecuing?
Speaker 2 (00:21):
Well, steaks are really you know, every key we start
to steak, I suppose, and steaks steak really is one
of those cuts where you get, you pay more, you
get a nicer cut. No, it's not to say that
something like a rump or a sirloin or or some
of those quote barbecue cuts from the supermarket aren't can't
(00:42):
come out good. Of course they can. But if you
try and tag at a cup, that's endo already because
end of us, some flavor of the two things are
going forward. Dake. And so I'm a big fan of
the Paxic steak cuts. Rabbi or what we call Scott's
Full of the New zeal kenderloin is nice and ender,
(01:04):
but it also can be very dry, so they use
that for like your sallets and stuff like that. And
then there's a couple of weird, sort of weird ones
that you might come across if you're out shopping for steak,
and that's it's ones like skirt steak or vet steak
or flank steak. Those are all like my favorite. They
have a little bit more TechEd to them in terms
(01:25):
of their firmness, but they have amazing flavor and they
just have that little bit of extra resistance when you
go to Eden. Of course, Rabbi is the king of steaks.
So we'll just assume that you've got the budget to
buy a nice ribble and I would much rather have
a nice ribbi at one hundred grand then I would
have a Rump steak at two hundred grand. Even you know,
(01:50):
the price difference is obviously can play a factor, but
I would rather have less of a nicer steak than
more of a lower quality cut. And see, some people
out there who like Rump are going to be like
chercing my name right now. I'm not a fan of Rump,
but hey, if you are good for you, yeah.
Speaker 1 (02:08):
I mean, it is a just thing. Because I said
it yearly in the show we're doing the green Grocer.
I think over time I've decided to reduce the amount
I used to love rump, and probably because it was
a bigger cut but more fat on it, so sometimes
it can give it that more flavor, but over time
I've reduced it. So a question for you when it
comes to steak, because I've got a weather Now, that's
probably the easiest side of things because you can close
(02:28):
the hood, But how do we know that our grill
plate is the temperature nice and hot to be able
to put our steak on it.
Speaker 2 (02:36):
Yeah, that's a really good question. So when I trained
as a ship in the nineties, they were all about
fearing the steak to lock the juices inep That, of course,
in twenty twenty four is auben debunked. You can't close effectively.
What the teaching was was you're going to close the
paws and almost like blocking a hose, you're going to
(02:58):
crack the moisturem Meat throating doesn't work like that. So
what we want when we sear the steak is we
want a medium heat where we can caramelize the exterior
of the steak but not not burn it. We don't
want we want it to color and go golden. What
(03:18):
they say mahogany is the target color. But we don't
want to tar and burn it because then not only
is it suggested carcinogen, but it also just tastes quite
bitter and foul. And the current, the current thinking on
cooking steak is to keep flipping it regularly. Of course,
there'll be there'll be old school tests out there saying no,
(03:40):
you put it down once, you don't and then you
flip it.
Speaker 1 (03:43):
That's what That's how I was originally.
Speaker 2 (03:47):
So you want to season your steak well. Whether you
season the whether you put a bit of oil on
the steak or on the grill doesn't doesn't make too
much difference. But you want to want to obviously put
it on a surface that is clean and seasoned. And
if you're like me, your grill's usually ready to go
and list and clean after you use it, and you
(04:10):
want to sear it and then you want to flip
it about every thirty seconds until you achieve an internal donness.
Speaker 1 (04:15):
Wow, yeah, that is different because I grew up being
taught to you know, you flip it once and then
you're done. So that's that's good to know. It's good
to know.
Speaker 2 (04:24):
Yeah. I suppose the other big thing that that has
been I suppose revolutionary and cooking is the internal thermometer.
You would have seen guys talking around the barbecue. You're saying, oh,
you touch your hand and you move your thumb, and
that's all. This is rubbish. So what you want is done.
This on a steak is a is A is a
(04:47):
precise measurement. So on a beef steak, whether it's a
Scotch filet, whether it's a rump steak, or whether it's
a tender loin, medium rare done, this is at about
fifty eight degrees celsius. Right, Yeah, So if you cook
your steak to say fifty six, and let it carry
(05:09):
over for a degree or two every time, as long
as it's fifty six to fifty seven, that will be
medium rare guaranteed, doesn't matter what your thumb's telling you.
In twenty twenty four, we use digital internal temperature measurements,
and I know one hundred percent of the time if
I cook it to fifty seven to fifty eight degrees
(05:30):
that I'm going to get a medium rare at one
hundred percent of the time.
Speaker 1 (05:33):
That's good to know. Yeah, and I used one of
those thermometer things for when I'm doing legal lamb on
the on the barbecue because the same thing, but you
judge it on temperature because it goes into the middle
and you never get it wrong. They are worth very good.
I'm not afraid to admit that I'm a new age
barbecuer like that.
Speaker 2 (05:50):
Yeah, and I just look. I know guys who cook
hundreds of steaks a week, and I would say, look,
you can probably trust him to cook your medium rare
just by I yes, look for that. People who are
doing hundreds of stakes a week. Why would you risk
your barbecue manner guessing when you can know precisely? Why
(06:11):
would you guess what one hundred and fourteen millimeters is
when you can use a ruler? Right?
Speaker 1 (06:16):
Yeah, I did right, I did right. That's something I've learned.
There we go
Time to talk barbecue on the program, and it's time
to welcome them our barbecue expert, Jared McDonald from Barbecue
but Master. Good morning, Jared, Hey Gang.
Speaker 2 (00:08):
Good morning, Craig, Good morning New Zealand.
Speaker 1 (00:10):
Yeah, I'm looking forward to talking to you because we
all love barbecue, and we all think we can cook
well on a barbecue. I suppose the first thing I'll
ask you, I barbecue steak. What's some good cuts of
steak I should be barbecuing?
Speaker 2 (00:21):
Well, steaks are really you know, every key we start
to steak, I suppose, and steaks steak really is one
of those cuts where you get, you pay more, you
get a nicer cut. No, it's not to say that
something like a rump or a sirloin or or some
of those quote barbecue cuts from the supermarket aren't can't
(00:42):
come out good. Of course they can. But if you
try and tag at a cup, that's endo already because
end of us, some flavor of the two things are
going forward. Dake. And so I'm a big fan of
the Paxic steak cuts. Rabbi or what we call Scott's
Full of the New zeal kenderloin is nice and ender,
(01:04):
but it also can be very dry, so they use
that for like your sallets and stuff like that. And
then there's a couple of weird, sort of weird ones
that you might come across if you're out shopping for steak,
and that's it's ones like skirt steak or vet steak
or flank steak. Those are all like my favorite. They
have a little bit more TechEd to them in terms
(01:25):
of their firmness, but they have amazing flavor and they
just have that little bit of extra resistance when you
go to Eden. Of course, Rabbi is the king of steaks.
So we'll just assume that you've got the budget to
buy a nice ribble and I would much rather have
a nice ribbi at one hundred grand then I would
have a Rump steak at two hundred grand. Even you know,
(01:50):
the price difference is obviously can play a factor, but
I would rather have less of a nicer steak than
more of a lower quality cut. And see, some people
out there who like Rump are going to be like
chercing my name right now. I'm not a fan of Rump,
but hey, if you are good for you, yeah.
Speaker 1 (02:08):
I mean, it is a just thing. Because I said
it yearly in the show we're doing the green Grocer.
I think over time I've decided to reduce the amount
I used to love rump, and probably because it was
a bigger cut but more fat on it, so sometimes
it can give it that more flavor, but over time
I've reduced it. So a question for you when it
comes to steak, because I've got a weather Now, that's
probably the easiest side of things because you can close
(02:28):
the hood, But how do we know that our grill
plate is the temperature nice and hot to be able
to put our steak on it.
Speaker 2 (02:36):
Yeah, that's a really good question. So when I trained
as a ship in the nineties, they were all about
fearing the steak to lock the juices inep That, of course,
in twenty twenty four is auben debunked. You can't close effectively.
What the teaching was was you're going to close the
paws and almost like blocking a hose, you're going to
(02:58):
crack the moisturem Meat throating doesn't work like that. So
what we want when we sear the steak is we
want a medium heat where we can caramelize the exterior
of the steak but not not burn it. We don't
want we want it to color and go golden. What
(03:18):
they say mahogany is the target color. But we don't
want to tar and burn it because then not only
is it suggested carcinogen, but it also just tastes quite
bitter and foul. And the current, the current thinking on
cooking steak is to keep flipping it regularly. Of course,
there'll be there'll be old school tests out there saying no,
(03:40):
you put it down once, you don't and then you
flip it.
Speaker 1 (03:43):
That's what That's how I was originally.
Speaker 2 (03:47):
So you want to season your steak well. Whether you
season the whether you put a bit of oil on
the steak or on the grill doesn't doesn't make too
much difference. But you want to want to obviously put
it on a surface that is clean and seasoned. And
if you're like me, your grill's usually ready to go
and list and clean after you use it, and you
(04:10):
want to sear it and then you want to flip
it about every thirty seconds until you achieve an internal donness.
Speaker 1 (04:15):
Wow, yeah, that is different because I grew up being
taught to you know, you flip it once and then
you're done. So that's that's good to know. It's good
to know.
Speaker 2 (04:24):
Yeah. I suppose the other big thing that that has
been I suppose revolutionary and cooking is the internal thermometer.
You would have seen guys talking around the barbecue. You're saying, oh,
you touch your hand and you move your thumb, and
that's all. This is rubbish. So what you want is done.
This on a steak is a is A is a
(04:47):
precise measurement. So on a beef steak, whether it's a
Scotch filet, whether it's a rump steak, or whether it's
a tender loin, medium rare done, this is at about
fifty eight degrees celsius. Right, Yeah, So if you cook
your steak to say fifty six, and let it carry
(05:09):
over for a degree or two every time, as long
as it's fifty six to fifty seven, that will be
medium rare guaranteed, doesn't matter what your thumb's telling you.
In twenty twenty four, we use digital internal temperature measurements,
and I know one hundred percent of the time if
I cook it to fifty seven to fifty eight degrees
(05:30):
that I'm going to get a medium rare at one
hundred percent of the time.
Speaker 1 (05:33):
That's good to know. Yeah, and I used one of
those thermometer things for when I'm doing legal lamb on
the on the barbecue because the same thing, but you
judge it on temperature because it goes into the middle
and you never get it wrong. They are worth very good.
I'm not afraid to admit that I'm a new age
barbecuer like that.
Speaker 2 (05:50):
Yeah, and I just look. I know guys who cook
hundreds of steaks a week, and I would say, look,
you can probably trust him to cook your medium rare
just by I yes, look for that. People who are
doing hundreds of stakes a week. Why would you risk
your barbecue manner guessing when you can know precisely? Why
(06:11):
would you guess what one hundred and fourteen millimeters is
when you can use a ruler? Right?
Speaker 1 (06:16):
Yeah, I did right, I did right. That's something I've learned.
There we go
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