BRING THE HEAT
If there’s one grill worth lining up for this weekend at Meatstock — the ultimate barbecue lover’s festival at ASB showgrounds — it should be this guy’s. Paris-based Kiwi/Fijian chef Paul Patterson has spent the past six years working his way up the city’s culinary ladder. First mentored here in New Zealand by Nick Honeyman (Paris Butter), Paul has worked as a chef and restaurant consultant for more than 12 successful Parisian restaurants including Cantine California restaurant and food truck, Redd 2, Le Cite Fertile, The Canadian Embassy, Le Depanneur, The American Embassy Cantine and Floyds Grill. Paul has just bought a restaurant in New York, due to open in April. Joining him at Meatstock is award-winning Kansas pitmaster Mitch Benjamin, best known at Meat Mitch. The friends met when Mitch helped open Rosie’s Smokehouse — a Kansas-style barbecue joint on the bustling Rue de la Huchette in Paris — where Paul is the executive chef. The pair have also competed together at the Memphis in May barbecue world championship, walking away with two awards. “Memphis was chaos — I really didn’t understand how big barbecue was over there, and then these guys were celebrating being placed 30th,” says Paul. “It was all these big dudes with beards, so it was hilarious. I’m walking around getting the s**t kicked out of me because I’m this skinny kid in a white T-shirt and they’re telling me I don’t know anything about barbecue. Then we got two awards, which is unheard of in your first year, so that was cool.” There’s loads on the menu for Meatstock Auckland — “definitely brisket, ribs, wings, and Mitch is huge for sauce, last year we got second in sauce,” says Paul. His top tip for barbecue masters at home? “Patience ... it’s all in the patience. And cold beers.”
• Meatstock Auckland, ASB Showgrounds, Feb 15-16. Tickets from $40, visit Meatstock.co.nz