CSB - Jared Macdonald - Pitmaster

Weekly chat with the Pitmaster. 

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Episode Transcript

Speaker 1 (00:00):
Sport, the latest from the Land and just great rock.
It's the Country Sport Breakfast with Brian Kelly on Gold Sport,
your home of live commentary.

Speaker 2 (00:13):
Barbecue, chatting, logging and fucking barbecue.

Speaker 3 (00:27):
All right, time to talk barbecuing, firing up the barbecue
with a pitmaster. Jared McDonald Morning, Jared.

Speaker 4 (00:33):
Good morning. It's always a great time to talk about barbecue.

Speaker 3 (00:37):
You've got an event actually coming up in Auckland. Is
that on tomorrow?

Speaker 4 (00:41):
Yeah? Absolutely, Queen's Wharf Cully's Spice Festival. You can head
over to Cully's website and check out the details. I'm
going to be there in the evening and we're going
to be doing a live fire cooking contest where teams
get to do a planning entry and then it's going
to be in seed and judged Life by Yours truly.
So anyone who's up in the Auckland area want to

(01:03):
come down to Queen's Wolf for a bit of smoky
goodness and fun, I encourage you to come down. It's
a really good event and they've been running it for
multiple years and it's a great, great location to hold
an event like that.

Speaker 3 (01:14):
Yeah. Absolutely, we're talking about smoky fun. Now, a question
you regularly get asked is when it comes to two
smoky barbecues using wood, what is the best kind of
wood to use on a barbecue.

Speaker 4 (01:27):
Yeah, so you've heard me talk a lot about solid
fuel cooking on this sediment. And when we talk about
solid fuel, we're talking usually about carbon products like briquettes
and lump charcoal. This is different from the mineral coal
that they can pull out of the South Island there
and burn for power. This is like a wall product

(01:48):
that's effectively been heated and starved of all the oxygen
until it just removes all the moisture. So that's what
we call solid fuel. And of course included in that
group of solid fuel would be firewood, which we tend
to use on the larger barbecue. So I cook in
what they call a thousand gallon barbecue, which is about
six and a half meters long, and of course we

(02:09):
cook a lot of meat through it, and we burned
fire with like what you would be using to heat
home with. In fact, we use a fire would supply
from the White Couple, and we like to cook over
particular types of woods. You can't just throw anything on there.
The general rule of thumb is if it has a
fruit or nut on it that is edible, then it

(02:29):
is okay for barbecuing. But also included in that are
things like oak trees and poodaka and of course manuka
in New Zealand. Now those poodacola and manuka are both
very pungent smoke. So my advice if you're going to
use those woods is to use them so appearingly. The

(02:50):
reason I use oak, and right now I'm burning she
oak is because it's a very mild smoke. And if
you don't like smoky food, that's probably because you've experienced
someone cooking over manuthols something like that, where it's really pungent.
And so my recommendation is try some of the more
like woulds never use pine okay, because it has a

(03:13):
resin in it, and that reason coats the barbecue with
like almost like a varnish on the inside, and it
makes its food taste spitzer and terrible. So be a
little selective, but also googles your friend, and you can
just google search and find out can I look over
you know? Can I you over this wood? And it'll

(03:33):
tell you and a.

Speaker 3 (03:35):
Quick recipe from you and I think we might do
hamburgers this week because the forty seventh President of the
United States, Donald Trump, loves cooking hamburgers.

Speaker 4 (03:44):
Yeah, he loves the McDonald famous feeding McDonald's, having McDonald's,
and my name's Jared McDonalds. So there you go, there's
the link. But look, burgers in a charcoal barbecue. And

(04:04):
of course you can fry a burger really quickly on
like a gas grill or on a contact plate that
works really well. But one of the things that I
would like to do is get my charcoal barby fired up,
get it at about one hundred and sixty degrees celsius
three hundred fair off it and then get a really
generous sized patty made for me, the brisket or chuck,

(04:25):
which is the front half of the of the cow.
Grind that up. And what I like is, actually.

Speaker 5 (04:31):
I'm I'm going to give you my easy go to
recipe fever a listening is old Al Paso taco spoice
and freshcarlic and fresh onion mixed with ground beef and
then former paddy.

Speaker 4 (04:46):
Now the key is to let that paddy. You've got
to have a good amount of fat in your hamburger. Mixed,
So avoid that leanents you see in the in the
store there, avoid that get the fanny stuff you want
it to be about. And the reason we won't matter
is because fat helps to one and keep it moist
and will it cooks. And two fat allows it to

(05:10):
hold together. So if you've ever had a burger where
you go flip it and the thing brakes and half,
it's because you don't have enough fass in it, okayse
fat acts as that binder for the heady told together
and my burger pees I only use one hundred percent
beef and it's usually just chuck or brisket. And then
I put my old al Paso spice near my angla,

(05:32):
my garlic for my paddy, leave it in the fridge
for about an hour before you cook it and that
will let it like firm up and fall and sort
of stick together. And then of course grill it on
the barbecue indirectly for about twenty minutes to be the
best burger.

Speaker 1 (05:47):
You love it.

Speaker 3 (05:49):
I'm hungry already, might have burgers for the weekend. Hey, Jared,
have a successful meat in orpland tomorrow and we'll talk
again next week.

Speaker 4 (05:57):
Thank you.

Speaker 2 (06:00):
Some goodness in your good talking kodlebout but you, the
one Stow is trying true