CSB - Ken Van Mackelburgh: BBQ BOI

Ahead of the Home on the Grill cook-off at the Auckland Home Show, national BBQ champion Ken Van Mackelburgh joins BK to chat BBQ-ing

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Episode Transcript

Speaker 1 (00:00):
So I'm tucking barbecueing, slogging and seven grous help me,
I'm tucking good on barbecue.

Speaker 2 (00:22):
We're talking barbecue here. We're talking the largest home show
event in Australasia, which is the Auckland Home Show, which
is coming up. It's coming weekend fifth through eighth of
September at the Auckland Show Grounds and part of the
event is going to be the National Barbecue Championship Round
and the champion joins us this morning. He's known as

(00:42):
Barbecue Boy, the boy standing for Bay of Islands, Ken
Ken vander Meckleburg. Morning, Ken man, how are you look
very very well? Thank you? And your theme for this
weekend is going to be low and slow right ah.

Speaker 3 (00:56):
Yeah, we'll low and slow. There'll be a bit of
heart and fast. Just there is saying everything barbecue. Really
that's the theme for the week.

Speaker 2 (01:03):
So what is actually happening. What are you guys doing
at the show?

Speaker 3 (01:07):
Well, personally for Barbecue Boy, which is our competition team,
but also the name of our business where barbecue retail
anything here than barbecue. Well, we set up doing demos
and just cooking out some good snacks for the public
and just talking barbecue. With everyone really and we'll have
some good products for sale and we'll be working with

(01:28):
some good brands to get out some good deals and
just bring barbecue.

Speaker 2 (01:32):
To the public. Hell, how many contestants are going to
be lining up for this.

Speaker 3 (01:38):
Particular vene, Well, Saturday is the SCA, which is a
Steak Cookoff Association, so it'll be a competition to see
who cooks the best steak, and there are some side
categories and kids competition, but we're looking at least twenty
competitors coming to cook their best steak and on the Saturday.

Speaker 2 (02:00):
Picking. Now that barbecuing like this, which is basically what
Low and Slow, is really on the rise in New.

Speaker 3 (02:05):
Zealand, Yeah, very much so. It's it's kind of it
kicked off i would say eight or nine years ago,
but just in the last few years it's really picked
up and become quite a big thing and really grown
into a big community and the culture. So it's yeah,
it's pretty amazing actually, and.

Speaker 2 (02:24):
There's a lot of obviously a lot of fierce competition
between teams from all over the country.

Speaker 3 (02:30):
Yeah very much so. Some of some of our best
mates are also our biggest rivals, so you know, it
creates for some some big rivalries, but some some great
memories as well.

Speaker 2 (02:41):
Is this the end of the they all guess barbecue,
so to speak, they've been around a long long time
because barbecuing now is all about calls and and all
sorts of things, isn't.

Speaker 3 (02:50):
It very much? So? I think that that way of
I don't say it's fading out, but I think the
old older school South cooking coals and kettles is making
a resurgence. You are seeing gas barbecues maybe fading out
a little, but really it's just a matter of getting
outside and cooking and making it a family experience. No

(03:11):
matter what you cook on.

Speaker 2 (03:13):
I think, you know, with cooking over coals and things
like that, you get a five five bit of flavor.
I mean, that's what it's all about.

Speaker 3 (03:19):
Isn't it very much? So? Those embers and there's different
you know, if you're cooking low and slow, or if
you're cooking over you know, live fire, cooking over embers.
You're just part of different flavor to everything. And for
the most part, it's it's a healthier method of cooking too.
You're not using heavy fats and oils to grill or
or to sear your meats and things like that.

Speaker 2 (03:39):
So, yeah, what's the secret to cooking low and slow
when you're firing up a barbecue.

Speaker 3 (03:45):
No, it's kind of really low and slow. It's it's
just shynomymous with patients, you know.

Speaker 2 (03:50):
So you along low and slow. We are you're talking ass,
aren't you.

Speaker 3 (03:55):
Yeah? Yep, yeah, and just kind of maybe managing your
your fire but at the same time managing your beverage
and take. And there's you know, many key factors.

Speaker 2 (04:04):
Oh, there's a lot of factors. But it's going to
be an amazing event so people can catch all the
action at the show.

Speaker 3 (04:12):
What's Yeah, Yeah, we look forward to Will Rollo. We'll
be this Thursday, Friday, Saturday, Sunday setup Well, we'll be
set up between tragger grills and smokeless brasiers. We'll be
cooking demos on all those products. We'll have free samples
for people to try. We'll be doing some state classes.
People can you know, if they decided last minute they

(04:32):
want to jump in and take on the best of
stakes and they're they're more than welcome to you. There's
a kids competition on the Saturday as well, so they
can you know, can still get on that. But we'll
have lots of good food, lots of good meat from
our meats at my party, meats ready to go.

Speaker 2 (04:46):
So fantastic. It's going to be absolutely amazing. Enjoy the
being good, Licke and thanks for joining us. Ken Here's
we can have a great day. Hell and slower, fright
and true. And of course we talked the headmaster on
Fridays here talking barbecuing in the gold sports.

Speaker 1 (05:06):
Shoot brown and whiskey jack.

Speaker 3 (05:10):
Smoking.

Speaker 1 (05:11):
Is holding on the stack them riskin buggins, turning back
and tugging Kurt Old Diamond ju