August 29, 2024 • 8 mins
Spring bounces in this weekend and Pitmaster Jared McDonald joins Hamish McKay to chat lamb on the BBQ
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Episode Transcript
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Speaker 1 (00:00):
The Country's board Breakfast on a Goal Hamus McKay and
for BK has been a good having a company for
a few days this week. Right out of time to
talk to Barbecue the barbie guru, Pit master Jared McDonald joins.
Now ghetto Jared, how are you.
Speaker 2 (00:15):
Hey, everybody? How are you going? Another beautiful day in
the white canoe with rain, which I from what I understand,
the hydro electric bands need a bit of rain, so
we're doing our bit here.
Speaker 1 (00:25):
Yeah, and the farmers, of course it's like that good
steady rain Jared, but not too much during lambing, which
is sort of happening in all sorts of parts of
the country at the moment. So I want to ask
you about I never quite get the lamb right on
the barbie. What am I doing wrong? What sort of cuts?
What should I do? What should I look for?
Speaker 2 (00:44):
Yeah? Well, you got to understand where that cut you're
trying to cock is coming from, right, So if it's
coming from any of the animals working muscles like the
shoulders where it's bending over constantly, or the neck, obviously
those tend to be harder working and therefore they tend
to be tough. So the back half, including the upper
(01:08):
back of the lamb, there'll be more tender because they
just don't work as much as the rest of the muscles.
So first understand what you're cooking and then you can
come up with how you're going to cook it. Lamb
chops are one of my favorite. My advice is so
just really to season them well. Lamb likes a lot
of salt. That can take a lot of salt. It's
(01:30):
obviously a dark meat, so you can be really generous
for the amount of seasoning you put on it. And
then the lamb fat, it has that waxy texture to it,
and so I always give advice to say, like render
it well. And what I mean by rendering it is
you want to keep it at that cooking temperature and
(01:51):
let it sort of like sit there and drip somewhat
and allow the the fat to cook off it. Love
that creamy cooked lamb fat. I'm a big fan of
like lamb flax, which is like basically the rib cage
section from the shoulder to the loin. I love those.
(02:14):
There's quite a fat, thin flap of meat, and so
including the ribcage, you can cook those on your barbecue,
but you do need to wrap them in a foil.
I like to wrap my tough cuts in tinfoil, heavy
duty tinfoil, and put a bit of lamb stock, which
you can just buy a closest supermarket. They do a
(02:34):
lamb stock and it's a really good product. Comes in
a little pouch. The name escapes me, so I won't
say the name, but it comes in like a little
sipper pouch, like what a kid's drink would come in.
And you can mix that with a bit of water
and tip it in the foil with your lamb shoulder
or flaps or nets or any of those working muscles.
(02:54):
For those people who are like a like a crop
pot dinner, you can sere up those tough cuts on
your bar, whether it's gas or put in particular charcoal.
You can get some of that my yard reaction happening.
You can get some of that flavor coming off the
charcoal and then move it into your crop pot and
that'll give you a much more flavor for outcome. And
then of course the back of the animal we want
(03:17):
to we want to cook the leg medium rare, so
that's where your internal probe comes. You know, season it well.
And I like salt and pepper and garlic powder, and
I do like rosemary, and I do like time on
there and just season it well and let those herbs
and stuff sit on it. It can be overnight, there's
(03:38):
no reason why not. And then just cook a medium
rare with your thermopen that I've been going on about
for the last year. We want that lamb leg to
cook to about fifty eight degrees sixty degrees to have
a nice pinkness to it. And then of course when
you slice it, you let it rest. And of course
when you slice it, cut against the grain for the
(04:00):
maximum sharing in, the maximum tenderness when you hear it
eat it. My favorite, my favorite all time lamb cut
is the loin, the backstrap the loin. You know, it's
very lean, but you can cook it really fast and
it makes a really beautiful like medium rare, just medallion
(04:21):
of lambs and meat. Oh, absolutely delicious.
Speaker 1 (04:24):
That's outstanding. Key pointing there, I think I've just written.
So let it drip as opposed to getting that fat
on fire too quick.
Speaker 2 (04:32):
Yeah, absolutely, we don't want that fat catching the barbecue
on fire. Nope, that's not a good look. So put
a put a foil pan underneath if you're cooking on
a gas grill, you need to close the lid on
it to allow it to build temperature and put a
pan underneath it. You can either put the pan underneath
the grill so it catches like on your weather or whatever,
(04:54):
or you can put it and sit it in the pan.
But you basically want to pre you know, you want
it to you know, indirectly cook, not over the flames,
indirectly where you can trap heat and just sort of
roast it a little bit and let that let that
fat start to break down and drip off it, and
you definitely don't want that going in the bottom of
your barbecue ends up being a cleaning nightmare.
Speaker 1 (05:16):
Yeah, fantastic. And just speaking of a cleaning how often
do you clean your barbie yer before or after regularly? What?
Speaker 2 (05:24):
Look, it's my least favorite job, so I won't tell
you how often I do it, but I do like
to start with a clean barbecue for sure. The idea
of keeping flavor from the last ten cooks on there
as nonsense. It's just bad hygiene and just laziness. So
(05:45):
I always have a like a paint scraper from your
favorite hardware store where you can scrape any of the
debris off the grill, off the sides of the barbecue
if necessary. I like to have a nice clean pit.
What we don't want is we don't want all that
fat and protein and all that stuff that's sort of
coming off the meat as you're cooking it. We don't
(06:06):
want that burning up as you're trying to start your
new product, your new dinner, your whatever. We don't want
last week's dinner like smoking and carbonizing and emitting all
of this bad aroma and smoke and flavor and all
that into our new crock. It's just not a good look.
(06:28):
So just clean it a scraper. You don't need to
go overboard with like hot sapy water or steam cleaner
or anything like that. Just a paint scraper and remove
the debris. I do caution wire brushes. If you do
use a wire brush, I like to use a stain
of steel wirebrush because the mild steel ones they tend
(06:49):
to rust and then the bristles come off them, and
the internet is full of photos of people who have
those bristles stuff in the esophagus. So I would caution
against using those wire brushespecially those cheap wire brushes. If
you go to like the welding section of your local
(07:10):
hardware store, you can get a stainless steel one and
that will last a bit longer and won't tend to
break down. But they also make like a plastic version,
and so on. Never they've come up, the markets come
up with all kinds of like alternatives, and so I
just cautioned people away from using those wire brushes as
that can lead to those kind of medical events that
(07:31):
are undesirable.
Speaker 1 (07:32):
Absolutely outstanding as always barbecue, but Master Jared McDonald, thank
you very much for joining us.
Speaker 2 (07:38):
Hey, good luck barbecuing.
Speaker 1 (07:39):
Love that lamb, plenty of sault on the lamb. He's
a good man, isn't he? Jared? And I just love
the way so coolly and calmly said, you know, don't
scamp on those wire brushes. We need to avoid medical
events wires and the esophagus. There's not something that you'd
really look forward to on the week if you're getting
(08:00):
the barbie out. Hopefully the weather is improving enough, as
tape from the METSUV said earlier, it's probably still going
to be a little bit ropey over the weekend, but
getting better by late on Sundays,
The Country's board Breakfast on a Goal Hamus McKay and
for BK has been a good having a company for
a few days this week. Right out of time to
talk to Barbecue the barbie guru, Pit master Jared McDonald joins.
Now ghetto Jared, how are you.
Speaker 2 (00:15):
Hey, everybody? How are you going? Another beautiful day in
the white canoe with rain, which I from what I understand,
the hydro electric bands need a bit of rain, so
we're doing our bit here.
Speaker 1 (00:25):
Yeah, and the farmers, of course it's like that good
steady rain Jared, but not too much during lambing, which
is sort of happening in all sorts of parts of
the country at the moment. So I want to ask
you about I never quite get the lamb right on
the barbie. What am I doing wrong? What sort of cuts?
What should I do? What should I look for?
Speaker 2 (00:44):
Yeah? Well, you got to understand where that cut you're
trying to cock is coming from, right, So if it's
coming from any of the animals working muscles like the
shoulders where it's bending over constantly, or the neck, obviously
those tend to be harder working and therefore they tend
to be tough. So the back half, including the upper
(01:08):
back of the lamb, there'll be more tender because they
just don't work as much as the rest of the muscles.
So first understand what you're cooking and then you can
come up with how you're going to cook it. Lamb
chops are one of my favorite. My advice is so
just really to season them well. Lamb likes a lot
of salt. That can take a lot of salt. It's
(01:30):
obviously a dark meat, so you can be really generous
for the amount of seasoning you put on it. And
then the lamb fat, it has that waxy texture to it,
and so I always give advice to say, like render
it well. And what I mean by rendering it is
you want to keep it at that cooking temperature and
(01:51):
let it sort of like sit there and drip somewhat
and allow the the fat to cook off it. Love
that creamy cooked lamb fat. I'm a big fan of
like lamb flax, which is like basically the rib cage
section from the shoulder to the loin. I love those.
(02:14):
There's quite a fat, thin flap of meat, and so
including the ribcage, you can cook those on your barbecue,
but you do need to wrap them in a foil.
I like to wrap my tough cuts in tinfoil, heavy
duty tinfoil, and put a bit of lamb stock, which
you can just buy a closest supermarket. They do a
(02:34):
lamb stock and it's a really good product. Comes in
a little pouch. The name escapes me, so I won't
say the name, but it comes in like a little
sipper pouch, like what a kid's drink would come in.
And you can mix that with a bit of water
and tip it in the foil with your lamb shoulder
or flaps or nets or any of those working muscles.
(02:54):
For those people who are like a like a crop
pot dinner, you can sere up those tough cuts on
your bar, whether it's gas or put in particular charcoal.
You can get some of that my yard reaction happening.
You can get some of that flavor coming off the
charcoal and then move it into your crop pot and
that'll give you a much more flavor for outcome. And
then of course the back of the animal we want
(03:17):
to we want to cook the leg medium rare, so
that's where your internal probe comes. You know, season it well.
And I like salt and pepper and garlic powder, and
I do like rosemary, and I do like time on
there and just season it well and let those herbs
and stuff sit on it. It can be overnight, there's
(03:38):
no reason why not. And then just cook a medium
rare with your thermopen that I've been going on about
for the last year. We want that lamb leg to
cook to about fifty eight degrees sixty degrees to have
a nice pinkness to it. And then of course when
you slice it, you let it rest. And of course
when you slice it, cut against the grain for the
(04:00):
maximum sharing in, the maximum tenderness when you hear it
eat it. My favorite, my favorite all time lamb cut
is the loin, the backstrap the loin. You know, it's
very lean, but you can cook it really fast and
it makes a really beautiful like medium rare, just medallion
(04:21):
of lambs and meat. Oh, absolutely delicious.
Speaker 1 (04:24):
That's outstanding. Key pointing there, I think I've just written.
So let it drip as opposed to getting that fat
on fire too quick.
Speaker 2 (04:32):
Yeah, absolutely, we don't want that fat catching the barbecue
on fire. Nope, that's not a good look. So put
a put a foil pan underneath if you're cooking on
a gas grill, you need to close the lid on
it to allow it to build temperature and put a
pan underneath it. You can either put the pan underneath
the grill so it catches like on your weather or whatever,
(04:54):
or you can put it and sit it in the pan.
But you basically want to pre you know, you want
it to you know, indirectly cook, not over the flames,
indirectly where you can trap heat and just sort of
roast it a little bit and let that let that
fat start to break down and drip off it, and
you definitely don't want that going in the bottom of
your barbecue ends up being a cleaning nightmare.
Speaker 1 (05:16):
Yeah, fantastic. And just speaking of a cleaning how often
do you clean your barbie yer before or after regularly? What?
Speaker 2 (05:24):
Look, it's my least favorite job, so I won't tell
you how often I do it, but I do like
to start with a clean barbecue for sure. The idea
of keeping flavor from the last ten cooks on there
as nonsense. It's just bad hygiene and just laziness. So
(05:45):
I always have a like a paint scraper from your
favorite hardware store where you can scrape any of the
debris off the grill, off the sides of the barbecue
if necessary. I like to have a nice clean pit.
What we don't want is we don't want all that
fat and protein and all that stuff that's sort of
coming off the meat as you're cooking it. We don't
(06:06):
want that burning up as you're trying to start your
new product, your new dinner, your whatever. We don't want
last week's dinner like smoking and carbonizing and emitting all
of this bad aroma and smoke and flavor and all
that into our new crock. It's just not a good look.
(06:28):
So just clean it a scraper. You don't need to
go overboard with like hot sapy water or steam cleaner
or anything like that. Just a paint scraper and remove
the debris. I do caution wire brushes. If you do
use a wire brush, I like to use a stain
of steel wirebrush because the mild steel ones they tend
(06:49):
to rust and then the bristles come off them, and
the internet is full of photos of people who have
those bristles stuff in the esophagus. So I would caution
against using those wire brushespecially those cheap wire brushes. If
you go to like the welding section of your local
(07:10):
hardware store, you can get a stainless steel one and
that will last a bit longer and won't tend to
break down. But they also make like a plastic version,
and so on. Never they've come up, the markets come
up with all kinds of like alternatives, and so I
just cautioned people away from using those wire brushes as
that can lead to those kind of medical events that
(07:31):
are undesirable.
Speaker 1 (07:32):
Absolutely outstanding as always barbecue, but Master Jared McDonald, thank
you very much for joining us.
Speaker 2 (07:38):
Hey, good luck barbecuing.
Speaker 1 (07:39):
Love that lamb, plenty of sault on the lamb. He's
a good man, isn't he? Jared? And I just love
the way so coolly and calmly said, you know, don't
scamp on those wire brushes. We need to avoid medical
events wires and the esophagus. There's not something that you'd
really look forward to on the week if you're getting
(08:00):
the barbie out. Hopefully the weather is improving enough, as
tape from the METSUV said earlier, it's probably still going
to be a little bit ropey over the weekend, but
getting better by late on Sundays,
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