CSB - Jarrod McDonald - Pitmaster

We talk the perfect BBQ feed for Bathurst. 

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Episode Transcript

Speaker 1 (00:00):
Whether it's gum boots or rugby boots.

Speaker 2 (00:02):
The Country Sport Breakfast has your covered on Gold Sport,
your home of live commentary.

Speaker 3 (00:16):
Barbecue, chatting to.

Speaker 4 (00:23):
Slogging and.

Speaker 3 (00:26):
Help me barbecue.

Speaker 2 (00:30):
Let's fire up the barbecue for Bathurst a Weekend. Jared McDonald,
the Pitmaster, joins this morning.

Speaker 1 (00:36):
Jared, Good morning Brian, and good morning New Zealand.

Speaker 2 (00:40):
Everyone loves Bathurst weekend. They can get the barbecue out,
get it fired up, get your mates around with a
few coldies. So no doubt you've got a few suggestions
what we could put on the barbecue for the weekend.

Speaker 1 (00:51):
Well, first I need to know is which team.

Speaker 2 (00:56):
Well we don't have hold it anymore. We got Chevy instead,
so you can go with Ford or Chevy Blue or Red.

Speaker 1 (01:02):
No, now I heard there's I heard there's another.

Speaker 2 (01:09):
Yea Toyota coming back in the in the next year,
so they'll be they'll be there.

Speaker 1 (01:14):
Big news.

Speaker 4 (01:15):
Yes, indeed, look for me, I don't you know, I
grew up with it on.

Speaker 1 (01:19):
The TV Sea and I haven't followed it as an adult.
But for me, Beth, this signals the start of the
barbecue season. Right, We've got We've got spring lambs out
in the fields, and so I thought today would talk
about lamb chops, one of my favorite favorite things to
eat in the world. There's there's two really good you know,

(01:43):
to to two really good pieces of land that I
like in terms of grilling. One's the wreck of lamb
that you cut into like a lollipop or a medallion,
and the other one is a loin chop. Both of
them are good. Both the lollipops the one that looks
the best. So my advice for those is always find

(02:07):
the fakest ones that you can find when you go
to the store and pick them out. Try and get
the most plump looking ones, because you want as much
mess as them as possible when you trim them, break them,
break them into. You can either cook them as a
whole well I like to cook them as a whole rat.
But of course when you eat them, you eat them
like on a single serving, like a lollipop. And so

(02:31):
some brands in New Zealand they come where they will
actually clean the bones up with a water plaster if
you can believe that, they striple the fat and everything off,
and you can buy them already French prenched out and
so that's a really easy way to make them look impressive.
And of course the rub the seasoning is very subjective.

(02:55):
You can argue one way or another. I actually just
prefer salting pepper and a little garlic powder. So if
you really want to just keep it really simple to
your salt, then you can buy that in the same
market these days, which is just a nice flaky salt
and coarse black pepper what they call an eighteen mesh pepper,

(03:18):
a New York put pepper, and then just garlic powder.
And you want you want to use those in equal quantities,
or at least that's what I how I like to
use mine. So mix that in a little dish the
first and then just sprinkle and pat it onto your
French trap. And then, of course these things have got
to be cooked perfectly, otherwise it'd be sacrilege. You've got

(03:41):
to cook them over charcoal. You want to cook them
indirectly over charcoal first to render that fat cap on
the French trap. You want that internal temperature to hit
about now I've got to I'm going to converte this
in my mind. Between fahrenheit you want to I had
about fifty two degrees celsius or about one hundred and

(04:04):
thirty if my mass is right, about one hundred and
thirty degrees Fahrenheme. And this is where you're using your
sermipen or your active probe. You do not want to
see these anything other.

Speaker 4 (04:16):
Than rare or medium, rare, medium, rare, absolute most but
rare is fantastic with French lend colors. Render them off
and then let them call for just a touch while
you heat the barbecue out and spread those coals out,
get them really really hot, and then sear those rens off,

(04:37):
let them read for a couple of minutes, and then
slice them and it will be absolutely amazing. A pinch
of vet rub left left over on top of the
exposed flesh as you cut them, and absolutely magic. Where
to start the barbecue season?

Speaker 2 (04:53):
What temperature have you got the barbecue at? When you
find the when you've got the coals will spread out,
what should the temperature be?

Speaker 1 (05:00):
You can get the thing. Really only want to get it.
You really only want to see it for a couple
of minutes. Like the rank. You don't want, you don't wander,
You don't want all that rendered fat to start acting
as a pil source, so you're just trying to get
a real seer on it, to get that crust on
it right right now. If a barbecue is perfect, or

(05:20):
a kettle barbecue doesn't even have.

Speaker 4 (05:22):
To be a weather.

Speaker 1 (05:23):
It can be a weather, but a kettle barbecue is
perfect for cooking record lab. You can move all your
coals to one side and you can ride then with
that dome lid. You can ride that heat up over
the under the lid to the opposite side of the
coals where you're doing your rendering. Chuck a foil pan
underneath the lamb to just let that fat catch into

(05:45):
the foil pan, and you know, you can use it
for a gravy or whatever you want. You're going to
use it for anything, but just to keep your barbecue clean.
And then and then once you've had that internal temperature
of one thirty or fifty fifty greasy, you can then
lift off the racks, bread the coals, take the lid off,

(06:05):
get it really nice and hot, and then just sear
it up, love it not, let her overcook when you
see it, and hopefully she's rare to meet him rare
and taste amazing.

Speaker 3 (06:15):
There we go.

Speaker 2 (06:16):
That's our Sunday our Sunday Barbecue feature for Bathurst Weekend.
Hey Jared, have a great weekend mate. We'll talk next week.