October 25, 2024 • 7 mins
Our weekly BBQ chat.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Is the Country Sport Breakfast with Brian Kelly on Gold Sport.
Speaker 2 (00:14):
Time, Barbecue, Lie always chatting to slogging Dead and Simon
Brees help me.
Speaker 3 (00:28):
Barbecue. Now it's time to fire up the barbecue. Labor
weekend has arrived and it's always a good time to
get the barbecue at Jared McDonald and pit Master joined
us morning.
Speaker 4 (00:38):
Jared, my beauty is it's always a good time anytime
night day, winter, summer, raining or sun, it's always a
good time to get the barbecue hot and cook something.
Speaker 3 (00:50):
Absolutely, you've got an event coming up next weekend and Hamilton.
We'll talk more about that shortly, but I think we
might just touch on maybe pork belly on the barbecue
and you've got some tips.
Speaker 4 (01:01):
Yeah want pork belly is a Kiwi classic. I'm not
sure why it's so popular, but we consume a huge
amount of pork belly New Zealand. But it's the British influence.
But anyway, look a couple of tips they're cooking pork
belly that are both applicable for your listeners to cook
in their domestic oven or who want to cook on
(01:22):
the barbecue, no matter whether it's charcoal, or a gas barbecue.
And that is obviously that the key to the belly
is getting a crunchy skin. So my advice here is
what you whenever you get a sheet of belly, you
want to take it out of its taste WRAPPERI and
you want to set it in the fridge with the
(01:42):
skin up and try and dry the skin out. And
you could do that for a bay or two. You
could have it in the fridge. You want that skin
to almost feel weathery, okay, you almost want to feel
leathery before you cook it. That's how dry it should be, okay.
And then what you want to do is you want
to prick holes in it, and you can do this
(02:03):
one of two ways. You can use like a needle,
like a what do you call it a secure some
kind they do things card your cards, which is a
sort of like a machine that's can hell that you
just mechanically punt punch the holes in that skin. One
of the other things you can do is use a skewer.
But you want to try and prick some holes or
(02:23):
that maybe the tip of your knife. So just try
and allow the fat is that belly cooks, allow that
fact to seep out on belly. Okay, of course seasons
the flesh part of the belly. Just who's your favorite
seasoning rub, whatever you want to use. Lots of things
work with pork, which is you know, peperka, onion, garlic.
(02:49):
You can put a little sugar on there if you're
like it's sweet. If you do use sugar, use task
to sugar. It's slightly better for cooking with you get
into the oven. Want high heat is really as high
as your domestic oven can go, so that might be
like about two hundred two hundred and twenty and you
want that heat coming from above. So this is the
(03:12):
gril option on your stove or in the case of
a barbecue, you're going to obviously have to have the
skin facing down towards the heat source. What we're trying
to do is we're trying to get that skin it's
a blister and pluff up, and we'll only do that
with a really high heat. So it's you're too concerned
(03:33):
if it goes a little dark, because you can just
scrape that off as it cooks. So for about twenty minutes,
we're going to cook that as high as we possibly can. Now,
a little chip is not to put the skin too
close to the heat source. You want a little bit distance.
So if you're using a weather you need to get
it away from the heat because you've only got a
(03:55):
few inches of parents there. If you're using your oven,
you want to bring down to about the middle of
the oven the head above in the skin based up
because we don't want it to just burn that skin.
We want it to just we want it to fry
that skin effectively, right, And the reason we want the
skin fresh self is because we want that well, the
(04:16):
moisture to seep out of the skin and to go down.
Gravity's going to pull that down in your barbecue, obviously,
it's gonna be a little bit different dripping down onto
those holes. So just we want to hit it with
that high heat until the skin starts to almost go
that blistery translucent color. And then you're gonna flip it
(04:37):
up so that the skin's up on barbecue or you're
gonna keep it up on the oven, and you're gonna
the teperature down to I like about one hundred and
sixty five fan bake, or in the barbecue, it's about
one hundred and sixty five from blow. You're gonna flip
it over and then the key, second key is to
book that thing until it is silky. You want all
(05:00):
that fat. The belly's made up of layers of meat
and fat. There's about three or four different layers of
meat and fat. And for me, really good belly and
needs surrender the fat layers out. And of course it
won't dry out because it's got all that that melting
into the meat. Okay, and that might take you know,
(05:20):
it's gonna take probably an hour and a half to
get it really silky. It's the text you call silky
on your serm apain your internal pen. I've been I
swear I've been going on about the stem pens.
Speaker 3 (05:34):
Oh they're great though, I love them. They're great.
Speaker 4 (05:37):
Yeah, you're looking for a finish temperature around ninety degrees.
I like about ninety degrees. Now, if your skin does
soften a little bit, you can again as I said,
just creak that heat up a little bit. But as
you pull it out of the oven and then all
the barbecue you let it call, it's going to go
brutal again. The key with the skin is keep the
(06:00):
moisture off it. The moisture is what will make it
go soft. Okay, so hit up with that high heat
in long of the heat that always keep moisture away.
If you guess, if you know Belli's ready and your
guests aren't quite ready to eat, then take it out
of the oven. Okay. If you just turn the oven
off or the barbecue off, what's gonna happen is it's
(06:20):
going to create steam in there, which will then make
the belly and go soft. So you always think about
it to moisture and then of course slice it up
and enjoy it.
Speaker 3 (06:30):
Absolutely sounds good. I'm hungry already. And next Saturday, you've
got a special events is it mindor ten and to rapper?
Speaker 4 (06:39):
Yeah, so my hometown of Hamilton, we're gonna have a
ribbon chicken cooking contest out in the parking lot at
mine a ten Anti rapper. That's going to be a
ripper of a day. If you'd like to come down
and so high you come down around midday, you might
even get feared by me. If you're here. What have
some samples coming off my barbecue and we'd love to
(07:01):
see you down there and demonstrate some of the things
you can bort a barbecue.
Speaker 3 (07:05):
Fantastic. Jared have a great Labor weekend and we'll talk
again next week. Mate.
Speaker 1 (07:11):
It's tying true.
Speaker 2 (07:14):
Selves and sibing brood, helping crew, tying.
Speaker 3 (07:19):
It on barbecue. It's according to night here on Gold Sport,
The Country, Sport, Breakfast bub Our, Barbie Chat
Is the Country Sport Breakfast with Brian Kelly on Gold Sport.
Speaker 2 (00:14):
Time, Barbecue, Lie always chatting to slogging Dead and Simon
Brees help me.
Speaker 3 (00:28):
Barbecue. Now it's time to fire up the barbecue. Labor
weekend has arrived and it's always a good time to
get the barbecue at Jared McDonald and pit Master joined
us morning.
Speaker 4 (00:38):
Jared, my beauty is it's always a good time anytime
night day, winter, summer, raining or sun, it's always a
good time to get the barbecue hot and cook something.
Speaker 3 (00:50):
Absolutely, you've got an event coming up next weekend and Hamilton.
We'll talk more about that shortly, but I think we
might just touch on maybe pork belly on the barbecue
and you've got some tips.
Speaker 4 (01:01):
Yeah want pork belly is a Kiwi classic. I'm not
sure why it's so popular, but we consume a huge
amount of pork belly New Zealand. But it's the British influence.
But anyway, look a couple of tips they're cooking pork
belly that are both applicable for your listeners to cook
in their domestic oven or who want to cook on
(01:22):
the barbecue, no matter whether it's charcoal, or a gas barbecue.
And that is obviously that the key to the belly
is getting a crunchy skin. So my advice here is
what you whenever you get a sheet of belly, you
want to take it out of its taste WRAPPERI and
you want to set it in the fridge with the
(01:42):
skin up and try and dry the skin out. And
you could do that for a bay or two. You
could have it in the fridge. You want that skin
to almost feel weathery, okay, you almost want to feel
leathery before you cook it. That's how dry it should be, okay.
And then what you want to do is you want
to prick holes in it, and you can do this
(02:03):
one of two ways. You can use like a needle,
like a what do you call it a secure some
kind they do things card your cards, which is a
sort of like a machine that's can hell that you
just mechanically punt punch the holes in that skin. One
of the other things you can do is use a skewer.
But you want to try and prick some holes or
(02:23):
that maybe the tip of your knife. So just try
and allow the fat is that belly cooks, allow that
fact to seep out on belly. Okay, of course seasons
the flesh part of the belly. Just who's your favorite
seasoning rub, whatever you want to use. Lots of things
work with pork, which is you know, peperka, onion, garlic.
(02:49):
You can put a little sugar on there if you're
like it's sweet. If you do use sugar, use task
to sugar. It's slightly better for cooking with you get
into the oven. Want high heat is really as high
as your domestic oven can go, so that might be
like about two hundred two hundred and twenty and you
want that heat coming from above. So this is the
(03:12):
gril option on your stove or in the case of
a barbecue, you're going to obviously have to have the
skin facing down towards the heat source. What we're trying
to do is we're trying to get that skin it's
a blister and pluff up, and we'll only do that
with a really high heat. So it's you're too concerned
(03:33):
if it goes a little dark, because you can just
scrape that off as it cooks. So for about twenty minutes,
we're going to cook that as high as we possibly can. Now,
a little chip is not to put the skin too
close to the heat source. You want a little bit distance.
So if you're using a weather you need to get
it away from the heat because you've only got a
(03:55):
few inches of parents there. If you're using your oven,
you want to bring down to about the middle of
the oven the head above in the skin based up
because we don't want it to just burn that skin.
We want it to just we want it to fry
that skin effectively, right, And the reason we want the
skin fresh self is because we want that well, the
(04:16):
moisture to seep out of the skin and to go down.
Gravity's going to pull that down in your barbecue, obviously,
it's gonna be a little bit different dripping down onto
those holes. So just we want to hit it with
that high heat until the skin starts to almost go
that blistery translucent color. And then you're gonna flip it
(04:37):
up so that the skin's up on barbecue or you're
gonna keep it up on the oven, and you're gonna
the teperature down to I like about one hundred and
sixty five fan bake, or in the barbecue, it's about
one hundred and sixty five from blow. You're gonna flip
it over and then the key, second key is to
book that thing until it is silky. You want all
(05:00):
that fat. The belly's made up of layers of meat
and fat. There's about three or four different layers of
meat and fat. And for me, really good belly and
needs surrender the fat layers out. And of course it
won't dry out because it's got all that that melting
into the meat. Okay, and that might take you know,
(05:20):
it's gonna take probably an hour and a half to
get it really silky. It's the text you call silky
on your serm apain your internal pen. I've been I
swear I've been going on about the stem pens.
Speaker 3 (05:34):
Oh they're great though, I love them. They're great.
Speaker 4 (05:37):
Yeah, you're looking for a finish temperature around ninety degrees.
I like about ninety degrees. Now, if your skin does
soften a little bit, you can again as I said,
just creak that heat up a little bit. But as
you pull it out of the oven and then all
the barbecue you let it call, it's going to go
brutal again. The key with the skin is keep the
(06:00):
moisture off it. The moisture is what will make it
go soft. Okay, so hit up with that high heat
in long of the heat that always keep moisture away.
If you guess, if you know Belli's ready and your
guests aren't quite ready to eat, then take it out
of the oven. Okay. If you just turn the oven
off or the barbecue off, what's gonna happen is it's
(06:20):
going to create steam in there, which will then make
the belly and go soft. So you always think about
it to moisture and then of course slice it up
and enjoy it.
Speaker 3 (06:30):
Absolutely sounds good. I'm hungry already. And next Saturday, you've
got a special events is it mindor ten and to rapper?
Speaker 4 (06:39):
Yeah, so my hometown of Hamilton, we're gonna have a
ribbon chicken cooking contest out in the parking lot at
mine a ten Anti rapper. That's going to be a
ripper of a day. If you'd like to come down
and so high you come down around midday, you might
even get feared by me. If you're here. What have
some samples coming off my barbecue and we'd love to
(07:01):
see you down there and demonstrate some of the things
you can bort a barbecue.
Speaker 3 (07:05):
Fantastic. Jared have a great Labor weekend and we'll talk
again next week. Mate.
Speaker 1 (07:11):
It's tying true.
Speaker 2 (07:14):
Selves and sibing brood, helping crew, tying.
Speaker 3 (07:19):
It on barbecue. It's according to night here on Gold Sport,
The Country, Sport, Breakfast bub Our, Barbie Chat
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