November 26, 2024 • 7 mins
Our weekly catch-up with the master of the BBQ, Jared McDonald.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
This is the Country Sport Breakfast with Brian Kelly on
time Barbecue No song is trying to slogging and Si
(00:22):
and Bruse help me.
Speaker 2 (00:25):
Fucking good barbecue. What's a big yeeha? I love the
barbecue song. It is time to catch up with the
pitmaster Jared McDonald, who uh this weekend is actually heading
to Mount Monganui. All roads lead to the Mount. You're
at Soper Reserve for a big event morning, Jared.
Speaker 1 (00:41):
Yeah, we're over at Toad on the Sex the Mount
and it's super reserved and at tipm we're doing Toad
on the Smoke. What basically bruise fans and barbecue. What
could better?
Speaker 2 (00:56):
Oh? Absolutely, I like the sound of that. I might
come over and then that tastes a couple of week
samples aheh.
Speaker 1 (01:03):
We are going to be cooking pork lollipops and so
if you can imagine taking a pork belly and removing
the skin and then cunning it into inch thick strips,
rubbing it with a beautiful sweet rub, and then smoking
that until it's just falling apart, just enough for resistance
to hold it on a stick ass you wind it
(01:25):
up in a circle and that's all we're going to
be serving that dipped in sauce. So those are going
to be amazing.
Speaker 2 (01:30):
Stop it. I like it alrighty well, talking about you know,
firing up the barbecue with somemer almost around the corner.
Some barbecue tips. You've got a few more, I mean,
you've cooked a few barbecues in your time. Yeah.
Speaker 1 (01:44):
Look, I think there's a lot of people who cook
on gas for convenience, and they think that I don't
want to waste time lighting charcoal and dirty smoky charcoal,
et cetera, et cetera. And I just want to tell
you that all of those things, those conceptions you have
about charcolate or wrong. The charcoal is really clean burning.
(02:05):
If you get yourself a chimney startup, which is basically
a cylinder with a handle on it, you can put
your fuel into that from the back, and then you
light a fire starter, which really like the Samba tumbleweed firestarters.
They look like a little tumbleweed ball. Yep, you like that.
You set your charcoal over the top of it on
(02:26):
the ground somewhere, You give it about ten minutes and
it's tip and then you tip it into your barcue
and you're ready to go. So I think with a
gas barbecue you have to preheat it anyway, and I
don't really see that charcoals. There's much more work. It's
going to take maybe five minutes more so to spell
(02:47):
all those books you have about charcoal, taking a long
one too, yet knowing the other beauty charcoal and get
it fight up and you'll be cooking no time.
Speaker 2 (02:56):
And the beauty of cooking over the charcoal as well
as the actually you get the extra flavors, don't you.
Speaker 1 (03:03):
Absolutely? You know. I grew up in the nineties and
my dad and I must have been in the late eighties.
Actually my dad gave up the guests, you gave up
the charcoal, and went on to gas and reacquainting myself
with charcoal and wood flavors. It's so much superior to
(03:26):
the old LPG in every way except convenience. Yeah, And
so I'll just invite people to go down to their
local hardware store, go down to mine, to ten, have
a look at it yourself, going and you will never
look back. It is so much better flavor, your your
taste will think you every time you cook on it.
Speaker 2 (03:46):
I think the most confusing thing I have found, and
I've only just recently got into cooking with charcoal, is
the fact that when you do go to one of
your big box stores, might attend Bunnings wherever it might be,
you're sort of surround. You're a little bit confused as
to which charcoal, what the bricks you should get.
Speaker 1 (04:03):
Well, that's a that's a good point. So there's really
two types of solid fuel in the like consumer type barbecues,
and that's briquettes or charcoal. Now, both of them are
made from biomass. Okay, the dark ole is basically wood
from a tree that they heat in a oxygen starved
(04:27):
environment and that basically drives it completely out, removes all
of the moisture from it so that it burns really
cleanly and easily and hot. Right, and they do that
as huge pits and then they bag it right. Brickette
is a biomass product that is basically turned into sludge.
(04:51):
Not like it. It's quite a like you could grab
a handful of it and it would keep it shape.
And a lot of them are made from like picking
up harsking painters like that. It's a it's a buy
a mass product and then they press it into that bricket,
just like you would if you were if you were
pressing like a I don't know if you mean that,
(05:12):
I mustn't, and I don't know if you meant them
making a toast and sandwich. It's like that, except it's
a little brickage seat, okay, And they put that turr
into a press and they press it into a brick
head and then they drive them out and they form
that little nugget shape. Both of them are good. If
I was looking to a steak, for example, I like
(05:32):
I like charcoal. Charcoal's bread. But just remember there are
different grades of charcoal, and if you're buying the cheaper stuff,
it's generally smaller and more powdery, and then if you're
buying the quality stuff, it's usually bigger chunks and less dusty.
And so depending on what you're cooking, like if I'm
(05:52):
running a webber kettle, I probably just want to medium
grade charcoal. And actually you can buy like little beds
made or heat beads where it's super bowl for grilling,
it's a smaller chunk. It's designed to release the energy
you really quickly and cook the steak at a high temperature.
And then if you're cooking your pork butts and briskets,
you want a bigger piece of charcoal. So those are
(06:14):
your two products. Generally speaking, it's either a bricket or
a charcoal product at like a lump charcoal. Now, this
is different from the mineral coal that they pull out
of like West West, the West Coast or Huntly. It's
not the mineral coal that you would use to like
heat ferns. This is all a wood product that's designed
(06:35):
for cooking over yep. So you basically need yourself a
chimney starter, some tumberwee, you know, fimi lighters. You need
a bag of criquettes or charcoal, and you need a barbecue.
You don't need much more than that. Of course. I
don't know how many times you've talked about the thermipen,
(06:55):
but the instant read thermometer is worth every cent and
just get out there and have it go. You'll have
a bath, your taste and you will up your barbecue game.
Speaker 2 (07:09):
Absolutely. Well, we'll catch at the Smoking Barbecue event at
the Mount tomorrow.
Speaker 1 (07:15):
Jared.
Speaker 2 (07:16):
Good to catch up mate, talk next week.
Speaker 1 (07:19):
No, it's no, it's trying to in seven
This is the Country Sport Breakfast with Brian Kelly on
time Barbecue No song is trying to slogging and Si
(00:22):
and Bruse help me.
Speaker 2 (00:25):
Fucking good barbecue. What's a big yeeha? I love the
barbecue song. It is time to catch up with the
pitmaster Jared McDonald, who uh this weekend is actually heading
to Mount Monganui. All roads lead to the Mount. You're
at Soper Reserve for a big event morning, Jared.
Speaker 1 (00:41):
Yeah, we're over at Toad on the Sex the Mount
and it's super reserved and at tipm we're doing Toad
on the Smoke. What basically bruise fans and barbecue. What
could better?
Speaker 2 (00:56):
Oh? Absolutely, I like the sound of that. I might
come over and then that tastes a couple of week
samples aheh.
Speaker 1 (01:03):
We are going to be cooking pork lollipops and so
if you can imagine taking a pork belly and removing
the skin and then cunning it into inch thick strips,
rubbing it with a beautiful sweet rub, and then smoking
that until it's just falling apart, just enough for resistance
to hold it on a stick ass you wind it
(01:25):
up in a circle and that's all we're going to
be serving that dipped in sauce. So those are going
to be amazing.
Speaker 2 (01:30):
Stop it. I like it alrighty well, talking about you know,
firing up the barbecue with somemer almost around the corner.
Some barbecue tips. You've got a few more, I mean,
you've cooked a few barbecues in your time. Yeah.
Speaker 1 (01:44):
Look, I think there's a lot of people who cook
on gas for convenience, and they think that I don't
want to waste time lighting charcoal and dirty smoky charcoal,
et cetera, et cetera. And I just want to tell
you that all of those things, those conceptions you have
about charcolate or wrong. The charcoal is really clean burning.
(02:05):
If you get yourself a chimney startup, which is basically
a cylinder with a handle on it, you can put
your fuel into that from the back, and then you
light a fire starter, which really like the Samba tumbleweed firestarters.
They look like a little tumbleweed ball. Yep, you like that.
You set your charcoal over the top of it on
(02:26):
the ground somewhere, You give it about ten minutes and
it's tip and then you tip it into your barcue
and you're ready to go. So I think with a
gas barbecue you have to preheat it anyway, and I
don't really see that charcoals. There's much more work. It's
going to take maybe five minutes more so to spell
(02:47):
all those books you have about charcoal, taking a long
one too, yet knowing the other beauty charcoal and get
it fight up and you'll be cooking no time.
Speaker 2 (02:56):
And the beauty of cooking over the charcoal as well
as the actually you get the extra flavors, don't you.
Speaker 1 (03:03):
Absolutely? You know. I grew up in the nineties and
my dad and I must have been in the late eighties.
Actually my dad gave up the guests, you gave up
the charcoal, and went on to gas and reacquainting myself
with charcoal and wood flavors. It's so much superior to
(03:26):
the old LPG in every way except convenience. Yeah, And
so I'll just invite people to go down to their
local hardware store, go down to mine, to ten, have
a look at it yourself, going and you will never
look back. It is so much better flavor, your your
taste will think you every time you cook on it.
Speaker 2 (03:46):
I think the most confusing thing I have found, and
I've only just recently got into cooking with charcoal, is
the fact that when you do go to one of
your big box stores, might attend Bunnings wherever it might be,
you're sort of surround. You're a little bit confused as
to which charcoal, what the bricks you should get.
Speaker 1 (04:03):
Well, that's a that's a good point. So there's really
two types of solid fuel in the like consumer type barbecues,
and that's briquettes or charcoal. Now, both of them are
made from biomass. Okay, the dark ole is basically wood
from a tree that they heat in a oxygen starved
(04:27):
environment and that basically drives it completely out, removes all
of the moisture from it so that it burns really
cleanly and easily and hot. Right, and they do that
as huge pits and then they bag it right. Brickette
is a biomass product that is basically turned into sludge.
(04:51):
Not like it. It's quite a like you could grab
a handful of it and it would keep it shape.
And a lot of them are made from like picking
up harsking painters like that. It's a it's a buy
a mass product and then they press it into that bricket,
just like you would if you were if you were
pressing like a I don't know if you mean that,
(05:12):
I mustn't, and I don't know if you meant them
making a toast and sandwich. It's like that, except it's
a little brickage seat, okay, And they put that turr
into a press and they press it into a brick
head and then they drive them out and they form
that little nugget shape. Both of them are good. If
I was looking to a steak, for example, I like
(05:32):
I like charcoal. Charcoal's bread. But just remember there are
different grades of charcoal, and if you're buying the cheaper stuff,
it's generally smaller and more powdery, and then if you're
buying the quality stuff, it's usually bigger chunks and less dusty.
And so depending on what you're cooking, like if I'm
(05:52):
running a webber kettle, I probably just want to medium
grade charcoal. And actually you can buy like little beds
made or heat beads where it's super bowl for grilling,
it's a smaller chunk. It's designed to release the energy
you really quickly and cook the steak at a high temperature.
And then if you're cooking your pork butts and briskets,
you want a bigger piece of charcoal. So those are
(06:14):
your two products. Generally speaking, it's either a bricket or
a charcoal product at like a lump charcoal. Now, this
is different from the mineral coal that they pull out
of like West West, the West Coast or Huntly. It's
not the mineral coal that you would use to like
heat ferns. This is all a wood product that's designed
(06:35):
for cooking over yep. So you basically need yourself a
chimney starter, some tumberwee, you know, fimi lighters. You need
a bag of criquettes or charcoal, and you need a barbecue.
You don't need much more than that. Of course. I
don't know how many times you've talked about the thermipen,
(06:55):
but the instant read thermometer is worth every cent and
just get out there and have it go. You'll have
a bath, your taste and you will up your barbecue game.
Speaker 2 (07:09):
Absolutely. Well, we'll catch at the Smoking Barbecue event at
the Mount tomorrow.
Speaker 1 (07:15):
Jared.
Speaker 2 (07:16):
Good to catch up mate, talk next week.
Speaker 1 (07:19):
No, it's no, it's trying to in seven
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