Off-Site Issue 25 July/August 2021

®

WORK HARD, PLAY HARD!

ISSUE 25 JUL/AUG 2021

WIN

SNOW SPORT OPTIONS WINTER SNAPPER FISHING LOW ‘N’ SLOW BBQ TRADIE PROFILE

BROC MARTENS

A PAIR OF

OAKLEY

SUNGLASSES

HUNTING THE CANTERBURY HIGH COUNTRY

WHEN WE SAY WE’LL SEE YOU RIGHT, WE MEAN IT. In 1991, six Kiwi timber merchants banded together to create a building supply company. One that could take on the big players while keeping things local.

Today, with 96 independently owned stores and 27 frame and truss plants right across the country, we’ve got that national strength, but we’ve never lost sight of our local roots.

When you deal with your ITM store, you’re dealing with local owners who care about your business. After all, we’re in this together. That’s why when we say we’ll see you right, we mean it.

WORK HARD, PLAY HARD! WORK HARD, PLAY HARD!

WELCOME TO ISSUE TWENTY FIVE OF RHEEM OFF-SITE

CONTENTS 04 HIGH COUNTRY HUNTING 08 TRADIE PROFILE 14 WINTER SNAPPER 18 MOTUTAPU FISHING COMP 20 LOW ‘N’ SLOW BBQ 24 NEW TOYS 26 WINTER IS COMING Cover Photo: Alex Stuart – AS Media

There’s always an opportunity for adventure in Aotearoa. Winter may make some activities a little more unpleasant, but it also opens up a whole range of new outdoor pursuits. There’s nothing like those breathless winter days fishing out wide, or standing at the top of a mountain ready to slide down on whatever you’ve chosen to attach to your feet.

For filmmaker and hunter Struan Purdie, winter only means less crowds in his local hunting grounds. He recently headed into the Canterbury Highlands with his boy, Dad and a few cousins who couldn’t resist tagging along, and opens this issue by sharing a few stories from the trip. I then introduce tradie and motocross rider Broc Martens – and can confirm motocross riders are another breed entirely. Despite nearly losing his life to the sport, Broc is still competing in national competitions and working full time on the

tools. Snapper do become a bit tougher to find in winter, so thankfully charter captain Nick Jones steps up to the plate next and shares his tips for catching moochers over the colder months. Every Kiwi male thinks they’re a champion BBQer, but as one conversation with Kerren Packer will make very clear, most of us have a lot to learn. He runs us through the reverse searing method, providing a sure-fire way to impress dinner guests. Steve Dickinson then rounds out the issue with a look at some of the lesser-known ways to make the most of the snow this year.

As always, get in touch if you have any stories of your own to share. Message us on Instagram (@offsite_magazine) – where you’ll also find plenty of giveaways – or flick me an email at ethan@nzfishingnews.co.nz. Enjoy!

ETHAN NEVILLE

Rheem off-Site is published bi-monthly by NZ Fishing Media Ltd. Offices are located at 177B Marua Road, Ellerslie, Auckland, Ph (09) 579 4060.

THE BOSS Grant Blair QS Grant Dixon PROJECT MANAGER Ethan Neville ARCHITECT Ricky Harris CONSTRUCTION MANAGER Leah Foxcroft HAMMER HAND (Advertising) Josh Williams | 021 862 579 | sales@nzfishingnews.co.nz EDITORIAL ENQUIRIES Ethan Neville | 021 176 1366 | ethan@nzfishingnews.co.nz Advertising within this publication is subject to NZ Fishing Media Ltd’s standard advertising terms and conditions, a copy of which is available by emailing grant@nzfishingnews.co.nz or by calling (09) 579 4060

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Hunting

HUNTING

IN THE

HIGH

COUNTRY When filmmaker and keen outdoorsmen Struan Purdie got the word that his wife was heading to the big smoke for a girl’s trip, he didn’t waste any time organising an expedition into the Canterbury high country. As Struan found out, there’s something wonderfully Kiwi about three generations coming together to camp, hunt, and pass on invaluable life lessons that can only be learned in the wild.

I

t’s incredible how much power an outboard loses at altitude.

Our somewhat overpowered 4.7 metre Buccaneer normally screams along with its Johnson 115hp, but this morning was a bit different. Packed to the brim with gear and people, we slowly ambled onto the plane across the glassy waters of Lake Tennyson. We were just over 3500 feet above sea level.

The plan for the weekend was hatched when my wife announced a girl’s trip to Auckland. I figured it was the perfect opportunity to introduce my three-year-old son Milo to a spot of camping and hunting in the Canterbury high country. Lake

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Tennyson has always been a special place for me, with countless nights spent under the stars with my own father as a kid. I fired off a message to Dad to see if he wanted to join and before long word got round the extended family with my uncle, cousin and sister-in-law all jumping on board with kids in tow.

After a couple of ferry-loads up the lake from the trucks, we set up camp and started collecting wood for the fire. Spending time in the high country with young children certainly complicates the logistics as there’s a fair bit of required gear, but in other ways it simplifies things.

Normally on a trip like this one, it

would be a quick bite to eat then up the hill in search of deer or chamois for the afternoon, often returning well after dark. But this time, we had to adjust the pace somewhat.

We spent a lazy afternoon throwing stones then building a makeshift swing in the forest. I realised these were the memories I cherished when I was young so it was pretty special to have a hand in creating these for my boy.

We did manage an evening hike up above the bush line with the whole gang. While my uncle stalked the top basins for a careless deer, the rest of us got the kids schooled up on a crucial skill that

Struan’s uncle and cousin with his two kids after a morning adventure looking for deer.

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Glassing the river flats from above the bushline on the first evening. would set them up for life: running down scree slopes. For any North Islanders reading, scree slopes are the Southern Alps’ natural escalators – long strips of deep stones that you can run and slide down. If you get a good one, it can be a fast-track ticket off the tops after a long day hunting, often dropping up to a thousand meters in elevation right to the valley floor. It was a shaky start for the kids with a couple of initial face plants into the rough gravel as they sorted their balance. After a while, however, we had them leaning back in proper form with arms out and heels dug in as they raced each other down the rocky bank. Needless

“I gave a quick hoot to stop the chamois in its tracks and boom – it crumpled on the spot.”

to say, any deer in the immediate vicinity were well and truly alerted to our presence and had hightailed it out of there. With the sun gone for the day the temperatures started to plummet, so we headed back down to camp to get the fire roaring.

We spent the evening cooking marshmallows and drinking wine before climbing into bed for another adventure in the morning.

My earliest memory of Lake Tennyson was spilling a cup of water which instantly froze as it hit the ground, and Sunday morning was about that cold. The plan was for my uncle and I to head away for an early hunt while Dad and the rest of

the gang had a sleep in. We boated across the lake and set off climbing the opposite face. Our plan was to gain some elevation then sidle into an adjacent catchment that had held good a mob of deer the last time we’d been here. By the time we had gained enough height, the sun was on us and we slowly inched our way forward, glassing each gully carefully. Before long, I spotted a lone chamois below us which looked half reasonable. With the wind up swirling, he soon caught our wind and started trotting off, quickly followed by two more chamois that had materialised from somewhere below. My uncle crouched down and

A shoulder ride back to the lake after a morning hunt along the valley floor.

The 4.7m Buccaneer fully loaded – spot the dog!

steadied the rifle. I gave a quick hoot to stop the chamois in its tracks and boom – it crumpled on the spot. As we picked our way down the steep gut, we were pleasantly surprised with a solid 9.5 inch buck chamois.

It was late April and he was already in full rut, shacked up with his mate who curiously hung around for 20 minutes and watched us from across the gut. We quickly stripped off the meat and headed back to camp to check on the rest of the crew. Half way there we were met by my cousin and his two kids who had gone for morning wander up the valley in search of a deer. Despite having no luck, the kids had a blast exploring the braided river and using the binoculars to scan the grassy flats.

When we got back to camp, we debriefed the rest of the team who inspected the chamois head, poking and prodding and learning as only kids do. It had been an awesome weekend, full of adventure and good people. Being in the high country is so good for kids. It might take a bit more effort than lumping them in front of a screen or taking them to a playground but I reckon it pays off in the long run. I think back to when my dad introduced me to it and I’m eternally grateful to have inherited a lifelong passion that fuels not only my recreation but also my mental health. It’s become a huge part of my life and I’m looking forward to sharing more of that with my little family.

Struan’s dad arrives in the boat to take them back to camp after the morning hunt.

Making memories with marshmallows and fire.

Waiting their turn on a somewhat marginal homemade swing in the bush.

The chamois buck was in full rut and measured a solid 9.5 inches.

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THE

COLORCOTE

TRADIE PROFILE

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w w w. c o l o r c o t e . c o . n z

BROC MARTENS

PART-TIME RIDER, FULL-TIME TRADIE If there’s one thing Editor Ethan Neville learnt in his interview with Broc Martens, it’s that motocross riders are a different breed. Despite endless setbacks and injuries, Broc has achieved a lot in the sport, and much of this success has come while working full time on the tools.

B

roc and his older brother Ethan have sacrificed a lot for motocross – time, money and very nearly their lives. Motocross, I soon found out, is not a simple sport. It demands a lot from athletes and doesn’t often give much back in return – but there’s also nothing in the world like it. As Broc quite seriously told me once he was half way through his second beer, “In NZ, we do it for the love of the sport, not for money.”

Broc’s motocross journey stumbled into life a few years later than it should have. While his older brother Ethan was riding a little Yamaha PW50 at 18 months old, Broc was less single-minded.

“Ethan was a bullet right from a young age, but it took me until I was like 10 or 11 before I got any good at racing. I was just dragged along by my dad and bro, but I was

just interested in picking daisies at that age.

“My brother was the first junior to win two different NZ titles in the same year at the same event. He raced the 14-16s 250 four-stroke and 15-16 125 two-stroke and won both.”

Inspired by his brother’s success, something clicked with Broc and he decided to start taking racing seriously. From the age of 11, he began placing in the top ten in NZ regularly, but it was then that he was first introduced to the darker side of motocross.

“When I was 11, I had a little tip over after a jump, and then a guy came over and sandwiched me between his bike and mine. They were trying to put me in an induced coma in the ambulance, and they lost my heartbeat twice, and my brother and my dad were in the car next to us watching. My dad made

my brother go ride the next day. I wanted to give up but my dad made me go riding when I was back from injury. He’s a pretty stubborn dude, and he didn’t want me to have that fear of motorbikes. But it’s the best thing I could’ve done.

“Motocross has given me so much in my life, ups and downs, but to me it’s the coolest sport in the world and I’m glad my dad and brother made me get up on the bike. In my first year back, I got 35th in NZ, and the year after, I got 7th.”

While it didn’t come easy for Broc, he persisted in training and competing in junior events, and when he was fifteen, he finally got his first top-five placing. Going into the Nationals the following year, he was ranked third in NZ and was one of the favourites to take out the whole championship.

“I had put my head down over those two years and improved a

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lot,” Broc tells me, “but then I got appendicitis the day before racing those nationals and didn’t tell my dad because he wouldn’t let me race. So, I raced the whole nationals without eating any food. I still ended up getting fourth equal, but on countback came fifth. I was super gutted – I went there to win.”

While Broc was a little “down and out” after the nationals – he couldn’t be convinced that placing fifth at nationals while suffering from appendicitis was a great achievement – his brother had set his sights beyond NZ. He was now ranked number one in the country for his age group, and needed to go to Australia if he wanted to make a career out of racing. As a family, they decided to sell Broc’s bike to pay for Ethan to have a good crack in Aussie, so Broc went for over a

Broc racing in the 2013 NZMX Nationals.

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year without riding.

“I did year 13 at school, which was rare for all my motocross friends, and got a job. After a year and a half off, a family friend of ours who ran a race team said they had a bike here and I could ride it for an event in New Plymouth for the weekend. So, after a year and a half off, I rode this event called King of the Mountain, and ended up winning it. The guy was like, ‘You got to get back on the bike. We can’t have someone like you sitting on the side-line.’ So he sold my parents a really cheap ex-race bike, which let me back into the sport.”

At this stage, however, Broc had just left his job in cabinetry to start a building apprenticeship – which he absolutely loved.

“You couldn’t live off winning in NZ, even if you were first in every

“You got to get back on the bike.

We can’t have someone like you sitting on the sideline.”

tournament. It’s not a liveable wage, so you need to have something on the side. Most guys work through winter, and then in November ride full time until the end of Nationals which is March.”

With this in mind, Broc continued to work full time and treated motocross as a bit of fun as opposed to a career path – but that didn’t stop it getting in the way of work.

“I had a crash on my bike and smashed my shoulder blade intro three pieces and tore my bicep tendon. I ended up having nine months off, and it was a bit of a balls up. That set me back in my apprenticeship quite a bit – but I was stupid. I spent the whole time off playing PlayStation,” he laughs.

Soon after, he left his job and started working for a small

company, where he’s since finished up his apprenticeship. Four years later, he’s still with them and has now been qualified for two years – but I’m getting ahead of myself.

While Broc was finishing up school and getting started in his trade, Ethan had been to Australia and back. According to Broc, Ethan “didn’t crack it in Australia, so came home and got a job with their dad at Envirowaste working behind the trucks picking up bags for fitness.

He ended up getting his own driver contract working full time, while still placing in the top five in NZ.” Despite doing his ACL playing rugby, Ethan signed for the Kawasaki Racing Team and managed to place seventh that year – yes, while riding with a torn ACL. As I say, motocross riders are a different breed. Kawasaki decided

to give him another bike in 2020, and with the brothers finally both racing at the same time in the same place, they decided to form their own team for the Nationals.

Martens Brothers Racing was born.

And then, right on cue, injury struck again. Broc’s hips started playing up, so he went and saw a specialist before competing in the Nationals.

“It was actually the way my hips developed as a teenager. My ball was misshapen in the socket, so it created injuries as it was wearing away in certain spots.

“Matt Brick, the surgeon, was really great and gave me an option of having surgeries on hips now or going 10 years without it. And I said, ‘Hips?’ and he said, ‘Yeah, you need both done.’ My last race was

on March 13th, so we booked in for March 16th for my first hip surgery.

“During the nationals, it got to the point where I couldn’t start my bike it was so painful. I couldn’t train during the week – just had to turn up and race. And I couldn’t take time off work because I wasn’t eligible for ACC and knew I was about to have four months off.

“I was ninth going into the last round, and it was tough as everyone in the top ten were professional athletes. I ended up eighth and had my best run ever. I was fifth out of the Kiwis and the rest were Aussies.

I was the only guy in the top ten doing a forty-hour week.”

Ethan did even better, getting fifth overall, and he was also working close to full time. To top it off, he only had his bike for three

Clockwise from top left: Broc and Ethan have been winning motocross awards for most of their lives; The Martens’ brothers with their trophies from the Taupo Extravaganza; The pair with their bikes before the 2020 NZMX Nationals.

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From left: Broc on the tools out west, working at his brother’s house; Getting stuck in at the 2012 Auckland Champs. months before racing, making this an unbelievable achievement.

Unfortunately, what came next was the toughest challenge the Martens brothers have ever faced.

Riding for Kawasaki NZ at this year’s Nationals, Ethan came off his bike.

“He lost control coming up the jump, and it flicked him forward off the bike, and he landed on his bum. He ended breaking the vertebrae in the middle of his back.

He was paralysed for 15-20 mins after the injury, and he never lost

”It’s the most physically demanding sport in the world...”

consciousness. He said that was the scariest part of it – not being able to feel his legs. He’s lucky to be walking.”

Ethan is now on the mend and keeping positive, but he’s been told his racing days are over – but who would bet against him? Not me, that’s for sure.

Somehow, Broc still manages to find a bit of perspective.

“Injuries happen – it’s part of our sport even if we don’t like to admit it. It’s the most physically demanding sport in the world, and

when we’re going that fast, we’re not in a roll cage like in a car. We’re so exposed.”

It was about now, when we’d finally reached the present, that Broc got a call from his dad – a cow was tangled up in a wire at his family property, so he was off to help. You’ve probably already realised this for yourself, but Broc and his brother are two of the most determined athletes going around, and I’m sure whatever they do next – whether in sport or the trades – they’ll be giving it their all.

From left: Broc taking a breather during the last round of the 2020 NZMX Nationals; Flying at the 2013 NZMX Nationals; Broc taking on a corner at the 2020 NZMX Nationals, where he ended up placing 8th despite his hip injuries.

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Winter Fishing

WINTER BASICS FOR

SNAPPER I

love snapper – they are super For some, winter accessible for those based in is the time to tie the northern part of NZ, can be the boat cover on caught using a variety of methods tight and forget and, best of all, go pretty damn about fishing for good in the fry pan. So, in winter a few months. when other popular species like For charter kingfish and gamefish move further out of reach, I like to set my sights captain Nick on snapper as I know it’s the best Jones, however, season to snag the big moochers. it’s the time to pull on his winter Locations jacket and start Choosing the right spot is the primary concern for most fishing hunting those trips, and this is certainly the case for shallow water targeting winter snapper. While you moochers… can catch snapper in all manner of 14

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terrains right through winter, a lot of the school-sized fish move further offshore and those that remain in the shallows tend to favour areas with particular characteristics.

I find the snapper that stay inshore over winter tend to bunker down in among the rocks and reefs – luckily this equates to a wealth of handy fishing locations along our north-eastern coast. On the other hand, those fish that seasonally wander out deeper tend to school up in depths of 50 metres or more.

For example, from my home port of Auckland, schooling winter snapper tend to gather around the Craddock, Jellicoe and Colville Channels. With

snapper either prowling the reefs or congregating out deeper, it means productive summer and autumn areas such as harbours, estuaries, bays, surf beaches and sandy inshore habitats can largely be devoid of snapper through the colder months.

For simplicity, I’ll boil down winter snapper tactics to three options.

Soft-baiting the shallows This is my favourite winter snapper technique. You don’t need to go far, can hide out of the chilly wind, get to soak in some awesome changing scenery and put yourself in the best position to snag a trophy snapper.

Don’t be afraid to lob out big baits as winter snapper can be pretty greedy.

Prime winter snapper country – rocks, reefs, kelp-beds and surging white-water.

When throwing soft-baits around shallow coastlines or reefs, you want to cover some ground. This means fishing on the drift or using a stealthy electric motor is advisable.

I seldom find a need for a drogue in the shallows as a quick drift often means you keep stumbling into new patches of fish.

The gear required is pretty simple – a spin soft-bait set with 10-20lb braid, a length of 20-30lb fluorocarbon leader, a weighted jig-head and, of course, an enticing soft-bait attached. 7” jerkshads will help entice the bigger fish out of their lairs, but some days you’ll find the fish aren’t ravenous and smaller offerings will do the trick. Although

some anglers like to use a very lightly-weighted jig-head when casting around rocks, I prefer a 3/8-1/2 oz weight for the following reasons: • F urther casting potential •M ore action on the drop •B etter control and less guesswork regarding lure depth.

When I begin fishing my chosen coast, I like to start by prospecting the different zones as you’ll find the snapper tend to hold in certain depths or over certain structures over the course of the day. One day they might be found over flat areas of reef adjacent to weed-lines, while the next they might be sunbathing in only a few metres of water right

“Classic areas to park up include choke-points where water is funnelled between rocks or areas of reef protruding under water beyond points.”

Flicking soft-baits around the shallows can produce moocher snapper through the colder months.

up in gutters, nooks and crannies.

Fishing areas with decent water clarity can help you identify the best terrain to deploy your lure, and don’t be afraid to cast right by the shoreline – just be prepared for an immediate strike!

Stray-lining the shallows Another great cold-water option for big snapper is an old-school bait and berley session. Whereas with soft-baiting you are hunting down the fish, with stray-lining you’ll need to anchor in a good location and draw the snapper to you. Aim to fish with the wind and tide in the same direction and your berley running back into a promising rocky reefy area. Classic areas to park up include choke-points where water is funnelled between rocks or areas of reef protruding under water beyond points. Patience, unweighted (or as little weight as you can get away with) rigs and sexy bait presentation are crucial to fool the big dogs. And if you’re super keen, fishing off the rocks or through the night can pay serious moocher dividends!

Harvesting the depths If you’re more interested in a feed or quantity over quality, winter is a good time to set up long drifts with slow jigs, or baited ledger rigs, and target the schools of snapper that accumulate around the 50m+ depths in areas such as the Hauraki Gulf. You can normally pick the fish up on your sounder, and as always, a few diving gannets always helps!

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See Life Differently

Max Wakelin’s wife Tay la may have been in lab our with their third boy, but that didn’t stop Max from ha of Off-Site at Waikato Ho ving a quick read spital.

Send in a shot of you, your copy of Rheem Off-Site and why you need a new pair of Oakleys for your adventures in the great outdoors!

Include a caption of who, what, when and where the picture was taken. You could win a pair of Oakley Polarised Caliber Sunglasses valued at $299. The winners will have their photos published in our next issue of Rheem off-Site.

Post a pic at https://www.facebook.com/offsitenz/ or https://www.offsitenz.co.nz/

Earlier this year, over 100 plumbers and gasfitters gathered at Motutapu Island with their sleeping bags and fishing gear in tow.

Mark Jesperson from Winton holding up a nice size kingy

MOTUTAPU FISHIN’ MISSION!

F

or 21 years, Rheem, RMC, Marley and Englefield have been hosting a fishing competition for the trade, and as 2020 was the first year the trip had been cancelled (thanks to COVID-19), there was a fair bit of anticipation surrounding the 2021 event.

“We all stay at an outdoor education camp on Motutapu,” Rheem Commercial Sales Manager Paul Watson explains.

“It’s the leftover barracks from the second world war, and they’ve been well and truly looked after and cared for.”

Getting to the camp, however, was no easy feat this year.

A three metre swell was running the whole weekend, which made getting the gear on shore particularly tough.

“We managed entirely due to the fact that Roger from Fat Cat boats had kindly lent us his time and his boat to help us get into the beach,” Paul says. “The water was calm until you got to the beach and then it was dumping half a metre on the shore. Roger was really, really awesome and went above and beyond. “ With everyone safely on shore on Friday evening, they settled in for a catered dinner, a couple of drinks and a good catch up.

Plans were hatched for the following day, with each team needing to figure out a way to catch fish outside the Camps Marine Reserve in the less than ideal conditions.

“Snapper, kingfish, john dory and trevally are the four target species,” Paul explains. “You got to be in the weigh in by 5pm otherwise you miss out. And everyone actually has to bring enough fish back for dinner as we don’t provide dinner on the Saturday, but we never have to get steaks out of the freezer – there’s always enough.”

Paul had hired a 40ft Pelin from Gulf Harbour which he skippered himself, and his five crew were made up of local plumbers he’d invited out on behalf of Rheem.

The Pelin was the perfect boat for the conditions, but he still

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found it tough to find a place to fish the next morning.

“All the charter boats were hiding behind the Noises on the southwest side, and one or two of the charter boats ended up tucked behind Waiheke.

“Plan A was to go to the northern tip of the Noises but the three metre swells put a stop to that and we didn’t want to put the crew through those conditions, so we anchored up on the southwest side of the Noises.”

The fishing, in Paul’s words, “was okay”.

“We got enough for a feed and a bit more than that – but there were no prize winning fish on our boat.”

After a day battling with the conditions, all the teams arrived back for the weigh in at 5pm, and it was immediately clear who the winner would have been. A 2.16kg head of a snapper was on display, with the rest of the fish taken by a shark. The guys thought it would have been around the 7kg mark if the tax man hadn’t taken his share. The actual winning fish weighed in at 4.15kg, which was still a nice fish considering the conditions.

After prizegiving, a fish dinner and a few drinks, it was time to wrap up another year of the fishing comp. Everyone made their way back to the mainland the next morning, with the 2022 event already firmly locked into their calendars.

At anchor, after a tough days fishing in big swell

Overlooking the camp in Administration Bay - www.motutapucamp.org.nz

DID YOU KNOW?

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In in the North Island Brown Kiwi world, the females go to work and the males stay at home home with the kids ... kind of. In the wild, after the female lays an egg the male sits on it until it hatches.

South Islander Wayne Richards with the largest snapper he’s caught in the North Island

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Low ‘N’ Slow BBQ

LOW ‘N’ SLOW

MEETS HOT ‘N’ FAST THE REVERSE SEARING METHOD EXPLAINED

Have you ever been to a restaurant that is famed for its BBQ steaks? You order the biggest lump of beef on the menu to really test their reputation and when it arrives, it looks beautifully charred. As you make your first cut, the blade travels through the bark crust with little to no resistance. The sight of the ordered “wall to wall” doneness follows, and the first mouthful proves beyond doubt that you are eating steak perfection. Well, I am going to share with you a sure-fire way to get those results in your own backyard every time!

Articles & Photos by Kezza Packer

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hen contemplating reverse searing on a solid fuel BBQ (in this instance a Weber 57cm Master Touch kettle), plan to create two cooking zones: indirect and direct.

The indirect phase allows the meat to slowly cook to the desired doneness and the direct creates that wonderful textured BBQ bark/ crust and flavours.

As you can see from the photos, reverse searing isn’t all about beef steak but also works great for lamb racks, venison and even goose!

This technique can be used on any

red meat cuts that aren’t likely to make you sick when cooked to rare through to medium rare doneness.

Reverse searing meat is not tricky but does require preparation, a watchful eye and for you to be aware of the phases required during the cook… let’s get stuck in!

Reverse Sear Method 1) First of all, be sure to select the best cut of protein that your budget allows that’s at least 1-inch thick.

Ribeye (scotch), tomahawk (bone on ribeye), New York rump, picanha, top sirloin and porter house (T-bone) are all very good reverse sear options when it comes to beef.

A beef tomahawk steak searing directly over white hot flaming coals.

Talk to your local butcher and let them know what you’re after.

2) Remove the thawed meat from the fridge for no more than an hour before preparation begins to allow it to come up to ‘room’ temperature.

3) Trim away any unsightly bits that may have been missed during the butchery process and get rid of any hard fats present as they will not render down during the cooking process, creating a not so appealing dining experience (whereas any soft fats will add flavour). It is all about that 5% magic.

4) Spray and coat the protein lightly with duck fat or at a pinch, any light oil or a mist of plain water from a spray bottle. This helps the rub adhere to the surface and lessens the chance of the rub falling off during the cook.

5) Shake an even coating of your chosen rub on to both sides of the meat and don’t forget the outer edges as well. Let it rest for at least 15 minutes so that salts begin to “sweat” the meat, allowing the rub flavour to penetrate and work its magic.

6) Prepare your grill with lit BBQ briquettes (consistent even temps – good for indirect zone) and/or lump coal (hotter – good for sear phase).

Ensure good air flow in the BBQ is underway. The aim for a grill temp with the lid closed is around 120C.

PRO TIP Matthew Melville and his Rum & Que BBQ Team are one of the most anointed competition winners and he also produces the Rum & Que Rub and Sauce range made right here in New Zealand.

Matt’s Reverse Sear Pro tips: • Take your protein out of the fridge no more than an hour before starting the process to allow it to become room temperature.

• Use the best steak your budget allows for that’s at least one inch or thicker.

• Use a rub that pairs perfectly with the protein you are cooking.

• When reverse searing, cook till 120f (rare) and rest for 15 mins, then sear to any temp you want your steak at.

• Have a cold beverage in hand throughout the entire process.

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A thermometer is essential when reverse searing meat.

Left: Pitmaster and hunter-gatherer, Shane Hartstone, rolling goose breast directly over flaming coals to crisp the skin and give the end result amazing natural flavours.

THE RUB Choose a rub that pairs perfectly to your chosen protein. A simple homemade SPG (salt, pepper and garlic) will work well in most instances, but I prefer to accentuate the flavours of the proteins by using specific rub parings.

We are fortunate in New Zealand to have several locally produced rubs from the likes of Rum & Que, The Four Saucemen and TexaNZ that have done the hard work and created amazing “off the shelf” and competition winning options.

Some built-in lid thermometers are notoriously inaccurate, so it pays to use a third-party probe like the very intuitive Fireboard system to check your ambient under lid temps before introducing the meat.

7) Add some seasoned wood chunks directly over the coals (see photo) to create gentle smoke that will adhere to the meat’s surface during the indirect phase. This will give your end product that natural wood fire flavours. Treat smoke as an ingredient like salt or pepper.

Certain woods pair better than others with certain meats, so do some homework and experiment.

The Urban Lumberjack is a great Kiwi business that specialises in and supplies seasoned smoking wood to a lot of the competition teams – check them out online!

8) Once the BBQ is up to temp, place the meat as far away from the heat as possible but put the thicker portions (if there are any)

TEMP AND TIME

Aproximate temperature and timing for 1.5” (38mm) steak in a 250°F (120°C) BBQ: DONENESS

Rare

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TARGET FINAL TARGET APROX INTERNAL TEMP INTERNAL TEMP TIME (MINS) 105°F (40°C) 120°F (49°C) 20 – 25mins

Medium-rare 115°F (46°C)

130°F (54°C)

25 – 30mins

Medium

125°F (52°C)

140°F (60°C)

30 – 35mins

Medium-well 135°F (57°C)

150°F (66°C)

35 – 40mins

Well done

Nope!

Never!

Just no!

Restaurant-quality medium rare lamb cutlet.

Treat smoke as an ingredient like salt or pepper. Certain woods pair better than others with certain meats, so do some homework and experiment. nearer the heat source to cook it as evenly as possible. The key is to “lowly and slowly” bring the internal temp of your meat up to the desired doneness without dramatically or quickly changing the texture or freaking out the moisture molecules in the process.

9) At approximately the halfway mark (see Temp and Time table), open the lid and use an instant read thermometer to check the middle of the meat for doneness – this will give you an indication of how the cook is progressing. Flip the meat over, close the lid, grab another refreshment and ensure any sides are ready to go – approximately 30 minutes to go.

10) Using the Time and Temp guide, begin to check for preferred doneness, again using an instant read thermometer. Once your desired internal target temp has been reached, take the meat off the grill, set it aside and rest on a cake rack for 10-15mins. During the rest phase, the internal temp of the meat will continue to increase. You may wish to lightly wrap with tinfoil on cold days to keep the heat in.

11) Now it is time to get the direct zone of your BBQ cranking.

Add more fuel and wood chunks to create flames – now wasn’t that fun and primal!?

12) Once rested, place the meat directly over the flames for no more than one minute per side. Spray

each side with duck fat or brush gently with softened butter so you don’t disturb the rub.

How many times to ‘flip’ is a matter of conjecture, but I personally only flip the meat once unless trying to create ‘grill marks’ for aesthetics, then it is a simple 45 degree turn on the grill with each flip.

Searing in the above fashion not only improves the look but also kicks off a reaction known as the Maillard Effect where sugars and enzymes begin to transform into desirable flavours. Once you are happy with the colour (goal:

dark-golden) take the meat from the grill and on to a chopping board – there’s no need to rest as with traditional grilling styles.

Follow the above and you will have a perfectly reverse seared piece of meat every time which any restaurant would be proud to serve.

In the next issue of Off-Site, I’ll take you behind the BBQ competition scene here in New Zealand and introduce some of the characters to find out what BBQing means to them. Till then, happy BBQing!

THE MAILLARD REACTION

The Maillard reaction is many small, simultaneous chemical reactions that occur when meat proteins and sugars are transformed by heat, producing new flavours, aromas, and colours.

Freshly harvested goose breast, with two different rubs, slowly coming up to the desired doneness. off-Sitenz

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off-site

New Toys

J.A.F. Angler Tech Waterproof Jacket Nothing is more important than staying dry when out on the briny – especially given the temperamental weather we’re exposed to in NZ. This jacket keeps you warm, dry and looking fresh. A bonus is the soft plush found in both the hand pockets and around the neck lining – making this jacket feel like your own little safe harbour. Features include a peaked hood, concealed magnet snaps, adjustable Velcro cuff, polar fleece lined hood & hem pockets, adjustable hood toggles, 5,000mm waterproof rating, magnetic storm flap and more. For more info, head to: www.justanotherfisherman.co.nz

Toadfish Non-Tipping Can Cooler The Toadfish Non-Tipping Can Cooler is a first of its kind un-spillable beverage cooler. The innovative SmartGrip technology allows the Can Cooler to stick to any smooth surface.

From a lack of cup holders on a rocking boat to wagging dog tails, this product will keep your drink upright, accident-free and icy cold. To use, simply place the Can Cooler on any smooth surface and it will keep your drink in place (securely up-right). For every product sold, ToadFish will replant new oyster beds to help clean coastal waters.

Get more info at www.toadfishoutfitters.com

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Kawasaki 2021 KFX50 Give kids ages six and older the ability to confidently tackle the dirt. KFX50 ATVs are ideal for young adventurers, featuring 49.5cc of power and smooth performance that can help give riders experience in a controlled manner. The features include CVT, parental controls (such as ignition cut-off ), throttle limiter, electric start and backup kickstart. Retail: $3,595 incl GST. For more info, go to www.kawasaki.co.nz

M.I.A. Gear V2 Woodstove, Big Billy Water Heater and Oven.

Proudly made here in New Zealand, the new MIA Gear V2 Woodstove, in combination with the Big Billy Water Heater and Oven, is the ultimate back country cooking and heating system.

Designed for MIA Westlander canvas wall tents, it provides a onestop solution for all your cooking and heating needs. Weighing in at approx. 6kg, the stainless steel stove is extremely easy to pack and transport, so is a perfect addition to your gear list. Easily attach the Big Billy for on demand hot water and the oven box is ideal for warming up a hot meal.

You can find more info at www.miagear.com

On Top Lures Green Jack Mackerel & Blue Haze On Top Lures started with Waipu resident Michael making lures for himself and his friends to use. After much success, he decided to send some to a few well known fishermen, who also loved them. They are now used to catch fish throughout NZ and have a great international reputation. Each lure is individually handcrafted and designed with a lot of trialling and testing, made from locally sourced recycled cedar and finished with high quality finishings, so the lures stand up to the test time after time.

The Green Jack Mackerel and Blue Haze lures are both part of OTL’s ‘natural range’ and both have proved very productive in NZ waters.

They’ve become a staple for many Kiwi fishos and are also favourites for a number of overseas anglers. Both colours are available in 50g, 75g, 100g & 130g.

For more info, check out www.ontoplures.co.nz

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off-site

Winter Activities

WINTER IS

COMING

Winter is coming, and you can grumble or enjoy it, writes Steve Dickinson. He introduces some of the lesser-known ways to make the most of the snow this year…

W

hen that first cold snap of the year hits in the morning, most people moan about the end of the warm weather.

But that same cold snap brings a smile to my face because I know snow is on its way – and with that, the fun begins.

Everyone is familiar with the two main sporting disciplines of winter: snowboarding and skiing. They are a bit tricky to learn and it can be expensive; however, there are alternatives other than just making a snowman. For a long as there has

Snow sports are huge worldwide. You can see here how the pre-prepared tracks have been groomed into the snow on this ski field in Canada. been snow, people have found ways to have fun on it. We are going to look at just a few.

Snowshoeing There is great snowshoeing in New Zealand. It is huge overseas and back here it’s just starting to get a real ‘foot hold’, excuse the pun.

Snowshoeing is a type of tramping that simply involves walking over snow with the help of footwear that relocates your weight over a larger area. It has been around for thousands of years and is the original snow transport.

Snowshoes have played a vital

role in remote mountain survival, with trappers and traders utilising snowshoes to traverse the isolated regions of the winter wilderness.

The design of the snowshoe basically displaces weight, stopping snow building up on your feet and also giving you some manoeuvrability.

Traditionally, they were just wooden frames with latticed rawhide lacings, but have over time evolved and now make use of lightweight metals and plastics connected with synthetic fabrics.

The movement of snowshoeing is growing fast. For those who

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Off piste back country exploring.

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Above: Snow shoeing has had huge growth worldwide.

Below: If you’re looking for a bit more adventure this winter, back country skiing is a great option.

Photo: Alpine Recreation

“One of the real appeals of telemark skiing is the access it gives to remote areas”

like to explore remote snowy areas, they’re perfect, and they can also be combined with other activities like glacier hiking, skiing, snowboarding and mountaineering.

It is a relatively easy sport to pick up and requires no experience. Anyone who can walk should be able to snowshoe. I have done it several times and while it’s harder than just tramping, it’s unique and you get to some amazing places. There are several companies that have guided tours in New Zealand and some stores that will hire you the gear.

As a ‘footnote’, do not just hire some snowshoes and go wandering off. Make sure you get good advice, have the right gear and, pending the location, do some avalanche training and purchase a PLB.

Telemark With a similar history to snowshoeing, telemark skiing has been around for a while. It did not used to be about fun but for survival in winter conditions.

Telemark is one of the oldest forms of skiing and has a history linked to cross country skiing. You

do not see a lot of them around currently, but at one stage in New Zealand, it was a super popular alternative to traditional skiing and was seen as very retro. It has an unusual stance for turning which makes it stand out on the slopes.

Every turn is done with a sidestep and a movement of the knee down to the ski.

As in other ski disciplines, telemark also contains basic equipment such as telemark boots, special bindings and telemark skis.

One of the real appeals of telemark skiing is the access it gives to remote areas. By placing long pieces of synthetic fabric, known as skins, which can be attached to the bottom of the skis, these can aid you to travel uphill in the backcountry.

With the invention of lightweight alpine touring (A.T.) skis, however, telemark skiing has decreased in popularity in the backcountry.

As with most types of skiing, there are a huge number of variants in terms of weight, bindings and, depending on skill level, where and what you wish to do. As with snowshoeing, it would pay to go and get a lesson or join a club.

Cross-country skiing There is a lot of similarity between telemark and cross-country skiing and often both come under the banner of Nordic skiing. But crosscountry skiing is basically a form of skiing where skiers rely on their own locomotion to move across snow-covered terrain, rather than using ski lifts or skins. Cross-country skiing is widely practiced as a sport and as a recreational activity overseas. Every major resort has a cross-country region, some over hundreds of kilometres long.

Modern cross-country skiing is similar to the original form of skiing, from which all skiing disciplines evolved, including alpine skiing, ski jumping and telemark skiing. Skiers propel themselves either by striding forward (classic style) or side-toside in a skating motion (skate skiing), aided by their arms pushing on ski poles against the snow.

I have tried it a few times and loved it – it is super hard work and nowhere near as easy as it looks.

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WE WANT YOU! RHEEM OFF-SITE IS ALL ABOUT FEATURING SOME OF THE INTERESTING OUTDOOR STORIES THAT TRADIES HAVE TO TELL – YOUR STORIES! Send us your best hunting, fishing, diving and outdoors images as well - we have a pair of top Oakley sunglasses to be given away each month for the best image.

Tradies, Rheem off-Site is YOUR magazine. Please share your experiences and adventures with us. You don't have to be a Pulitzer prize-winning writer that is our job!

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WORK HARD,

PLAY HARD!

ISSUE 25 2021 JUL/AUG

WIN

A PAIR OF

OAKLEY

SUNGLASSES

SNOW SPORT OPTIONS WINTER SNAPPER FISHING

LOW ‘N’ Q SLOW BB LE TRADIE PROFI

BROC MARTENS

E HUNTING THRY CANTERBUTRY HIGH COUN

TALK TO US SO WE CAN SHARE YOUR STORIES WITH OTHERS. Ethan Neville 021 176 1366 ethan@nzfishingnews.co.nz

TT

T TAN

TO

Big tyres, warm clothes, and you are good to go.

Snow feet Now we start to move into the quirky, newer options. Snow feet are a combination of skis and skates.

They are essentially like ice-skates for the ski slopes.

Super lightweight, not expensive and easy to use for beginners, they’re a lot of fun. They have metal ski edges for easy turning and stopping, an additional back brake for slowing down and an adjustable binding that can be attached to any snowboard boot or snowshoes with high ankle support.

Snow feet, like a lot of these more ‘left field’ products, are for fun – not for taking on steep black runs. Also to be noted is that not every ski field in NZ will allow you to use some of these non-traditional products on the chairlift so it pays to find out in advance.

Snow tricycle This form of snow fun looks a little odd and a bit ungainly, yet it’s so much fun. I have done it several times and it is as easy as riding a bike – actually easier. They have been around for years and have really developed into a high-tech product. Basically, it’s a bike, operating in the same fashion with 30

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handlebars, but instead of tyres you have small skis. There are lots of variants with how they operate, steer, stop, etc, and not all ski fields allow them. But there are lots of places that hire them out and will be able to advise where to go.

Snow shoes are now made of metals, plastic and fabric, as opposed to wood.

Photo: Alpine Recreation.

U

Snow biking Biking in New Zealand has grown at an alarming rate to the point that those who live in snowy areas no longer hang up their mountain bike for winter; they just change the tyres to bigger fatter ones and head out on to the track – covered in snow. It has gone from being a novelty type of biking to now being full noise. You can now rent snow bikes and snow bikes tours are also available.

Fun on the snow is pretty much unlimited and we have just scratched the surface of some things you could try this winter.

The only limit is your imagination when it comes to snow sports. If you want to try one of these less common pursuits, just ‘Google’ it and someone somewhere will be hiring, selling, or running a tour. Go and enjoy winter!

You don’t need wheels when using a snow tricycle.

Photo: @snowtrikesnz

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