Junction extends warm congratulations to the Matakana team at Meatstock 2017. The local crew placed second in the lamb category and twelfth overall out of 36 teams at New Zealand’s first festival of BBQ, butchery and barbers in February. Duncan Anderson, Phil Holt, Rocky Paice and Hamish Blampied – dubbed the ‘Smoke Eaters’ got started last year on testing and tasting their recipes. Duncan and Phil were inspired to enter Meatstock during some dedicated sampling at Beervana, Wellington back in August 2016. Duncan had done a BBQ diploma years ago but the team worked hard on their ‘low and slow’ roasting techniques via the NZ BBQ Pitmasters Facebook page – a brilliant source of inspiration for aspirational barbecuers. Duncan’s huge Lang BBQ Smoker was imported direct from Georgia, USA. “We fed many in the pursuit of excellence while testing recipes, and received fantastic support from our sponsors,” he said (see below). “At the festival, we did wonder why the experienced Australian teams abstained from alcohol on the Saturday night. However, our Beervana training had kicked in by then and our tent was the scene of some intense support as we basted and stoked the BBQ through the night.” Duncan’s tips? “Get a good meat thermometer, it’ll up your game. Use the best meat you can, and wood is critical – never use conifers like pine. I use seasoned red gum, puriri or pohutakawa if possible, manuka or fruit wood. There’s heaps of info online – amazingribs.com is great. I make my own pork rub from over 15 ingredients but I’m afraid these are top secret.” With the numbers of BBQ enthusiasts ever-growing, Duncan is confident the team’s skills will be well honed by Meatstock 2018 and hopefully the Smoke Eaters will bring home the bacon.
Smoke Eater Sponsors: Warkworth Butchery (5th place at Meatstock Butcher Wars), New World Warkworth, Four Square Matakana, Southdown Lamb (available at Warkworth Butchery) and Sawmill Brewery.
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