A couple of weeks back I travelled to Taste of Auckland in New Zealand to demonstrate some low & slow (and high & fast!) cooking on behalf of the GrillPro boys.
The weather gods never really smiled on us over the four days, but it didn't stop huge crowds of NZ's foodies pouring in to sample the best food, wine and beer the region has to offer.
and La Caja China
products are distributed through Outdoor Concepts
, who sell quality BBQ's, Grills, Outdoor Electric Heaters, Fires and Umbrellas out of their Auckland store. The team from Outdoor Concepts manned the site with myself and a fellow demonstrator from Big Green Egg. We had a great range of Yoder BBQs on display, as well as the #2 and #3 La Caja China roasting boxes from Miami.
We cooked up a variety of dishes to get the locals salivating, but it was the old favourites that stole the show - Beef Ribs, Pork Ribs, Pork Shoulder and Beef Brisket. We also cooked up some steak with Tatonka Dust
, Chicken Wings with Mad Hunky Hot Whang Rub
and roasted some pork loin racks and chickens in the La Caja China.
There was a lot of interest in the Yoder smokers and pellet grills - especially from the catering and restaurant community. They had never seen a BBQ that big before - the Kingman was impressive at centre stage!
The backyard punters were also keen to learn about the pellet grills and roasting boxes. They all compared the La Caja China to an above ground Hāngi
We were lucky enough to be positioned right next to the site for one of NZ's top restaurants - Depot Eatery and Oyster Bar
. The guys were gracious enough to loan us some space in their cool room, so we were more than happy to let their Executive Chef, Kyle Street, come and cook up a fantastic mussel dish on the YS480 pellet grill.
The camaraderie between sites was amazing - especially during the hurricane-like weather that cancelled the Saturday evening session!! We also shared the bbq love with some of NZ's top establishments in exchange for "samples" of beer, wine, spices, rubs, seafood and even cupcakes!
It was a fantastic event overall, and hopefully one that has exposed the Auckland (and NZ) market to new methods of cooking BBQ.