Creating The Perfect Outdoor Space - AOS Kitchens

Dan - Host: 0:10

Hello and welcome to another episode of the meat & Greet BBQ Podcast. Today we are speaking to Jodi from aos, kitchens, who is going to talk to us about putting together the perfect outdoor cooking space. As always, if you are listening to us to your favorite podcast app, please do. Like Subscribe, also give us a rating, it really helps people find us five stars is our favorite, of course, but you know, any rating will help us. And also, please do have a look at our website and also buy me a coffee that would really help support us and allow us to do more any money given on that we will put into the podcast as well to make it better for you. So without much further ado, here's Jodi. Jodi, thank you so much for coming on to the podcast for this episode. If anyone who doesn't know you introduce yourself.

Jody - AOS Kitchens: 0:59

Cheers for having me guys. So my name is Jody and I have a company called aos, outdoor kitchens. So we make outdoor kitchens and living spaces. For people well, all around the country. Now it started off down south, but we're getting inquiries from all around the country now. So. So yeah, that's what we do.

Dan - Host: 1:19

It must be so exciting to look at people's kind of gardens. And I don't know if people already have ideas before they come to you. But to be able to go there go, I know how I can make this special. If you're designing something for someone, do you try and make it how you want it? How does that even work.

Unknown: 1:35

So some people they know what they want. And then other people come in, and they have no idea they, they've heard about other kitchens. And they just want to come and see what it's all about. So we just try and help people design, whatever it is that they want. So you know, they'll come to us with some dimensions or some pictures of their garden with and I always ask them to go on like Pinterest or on Google and find pictures of things that they like the look of, you know, like if they like a brick finished kitchen or a render finish, and just bring as much information as they can. And then we'll take that from there. And we'll do a design for them which will incorporate into their garden or their space and create it from there.

Owen - Host: 2:24

And have you found over the last couple of years that there's been a big boom, in the interest around creating outdoor spaces.

Unknown: 2:32

Oh, yeah. 100% 100%. So I actually started the company back in 2015 2016 in my garage, and it was just it was just a hobby really just something that I was really into because I always loved barbecuing. And and I've been online and I'd seen like in America, they were doing outdoor kitchens and things like that. So you know, I started the company way back then. And like nothing really happened. It was just researching and looking at a different things. And it's only really in lockdown, we have lockdown 2020 was that it was March. So the summer of that 2020 was when interest really started picking up. And by the end, we were starting to get busy. 2021 was incredible. Just so many people were learning about outdoor cooking and outdoor spaces and what they could do. And just the whole interest in outdoor cooking exploded. And that hasn't stopped since then. Really. So you know, I had like a building firm before my business partner we're doing building and then in 2021 I just had to focus purely on the kitchens full time because that's you know, all the interest that was coming in

Owen - Host: 3:54

and you finding that there's quite a scope of interest from all walks of life is it particularly people that are avid barbecue is like, like us or are you finding there's lots of people that are new to you know, new to come in into.

Unknown: 4:08

It's a whole range, it's a whole you get some people who come along and they want an outdoor kitchen just because it looks super cool. And it's almost like having another room as part of your home. You know, you walk out and it just looks like really contemporary and awesome. And then you've got other people who are just like super into barbecuing, they love cooking and they want as many different types of ways of cooking that they can you know, we've had people that have had pizza ovens, grills, barbecue side burners, you know, combined those all in the same kitchen. So yeah, the whole the whole spectrum really

Owen - Host: 4:46

yeah, that's pretty much sums up sound sounds like exactly like I am I just want to cook barbecue and Grill in as many different ways as possible.

Unknown: 4:53

Yeah, yeah. I mean, I tell you what is interesting is to start with it was only really like gas grills and pizza ovens that were going into our kitchens, but now it's just commando ovens, like almost everyone is going for the commodity over now just because of the I think it's almost like the challenge of learning how to do it and the results that you can get out of it. Yeah, lots of those are going into the kitchens now

Owen - Host: 5:23

is that same for the woodfired pizza ovens? Again,

Unknown: 5:27

they bought the woodfire. It's always been popular. And so you can get gasified ones as well, like hybrids. But I think last year, of all the other things that we sold only two I think of them were gas, all the others were wood fired. I think there's just something special about making a fire, you know, pushing it to the back of the oven and then cooking something with with fire. I've always been really into like, coal and fire as opposed to get I've never had a gas barbecue I've only ever had like a cast iron bowl with the grid over it. So yeah, no, I've always been in wood and coal.

Owen - Host: 6:06

And the actual, you know, kitchen units. I mean, I'm assuming obviously, they have to be waterproof. First and foremost. You can just put your kitchen units from it's indoors out there. But when you do give the like fully fitted kitchens, are you, you can kind of put anything that people want out, they could have an indoor kitchen outdoors, is it almost

Unknown: 6:30

terrible, but there's, well now there's there's so much choice now. So to start with, we would just go into people's homes and build kitchens with like traditional building methods. So we will build them out of bricks, or we will build them out of blocks and render it or do cladding or you can tile it, granite, worktops and all that sort of thing. There are a few, or there were a few ready made options that I call. So these are units that come out, and they're made by companies like Beefeater and the Polian and they're modular, so you can set them up and they get set up in a day, pretty much. So they're really good. And there's lots of different choices either like stainless steel finish, or you know beefy to do these sort of anthracite ones, they do these ceramic ones as well. So there's plenty of choice there. And there's new companies popping up all the time now, lots coming over from Germany, have these like ready made kitchens. So, so the choice now is, is huge, depending on what I'd still say that the majority of people want something built that will match their home. So you know, if their homes made out of bricks, majority of the time, they'll build something like that, or if they have a garden room, which has got like, see the cladding on it and anthracite sort of aluminium as they might try and match it in with that. I mean, we we've created our own range of kitchens as well because my background is carpentry. So I was a carpenter at a carpentry firm for 22 years or something like that before becoming a builder. So we just before Christmas, created a range which is basically like you said, like an indoor kitchen outside. So you might have seen in like indoor kitchens now like the really cool look that everybody likes to these like sort of seamless lines that run around you know, with two drawers and things like that. So we basically created that in a kitchen that will last outside. And you know, because it's every one is handmade we can make it to any size you know to fit any single space not governed by you know, certain size units or anything

Dan - Host: 8:48

being being bespoke, you must have put so many different kitchens together What's the strangest requests you've had? Is there anything that sticks in mind? You think that was that was weird or different?

Unknown: 8:59

Or ask a question not really. Nothing straight. I mean, I I like a challenge. Like when people come and say are we want to build like something really wacky or cool or something? I just I love it because it's just it's something different and it's a challenge. So recently I've just been designing one. I don't know if you've seen it like online I think it was on tick tock or something someone had built this like shelter and it was like a garage door that almost lifted up or when you lift it up all the barbecue kitchen and everything's inside. So someone had found like a picture of that on Pinterest and they'd sent it to me and said, Can you recreate this and so I was like yes, I can so straight, like designing it and everything else and I was actually talking to him today. So that's that's looking really really good. Really good.

Owen - Host: 9:53

And what you've obviously mentioned people like to try and make an extension of their their home so they're Obviously a matching break or they're matching, cladding, those sorts of things. But do you also get some crazy requests and sounds of you know, bright, bold colors to go outside and almost make statement pieces? Side?

Unknown: 10:15

Not yet. No,

Owen - Host: 10:17

it was a first. Yeah,

Unknown: 10:19

I mean, I do some of the like the deli vitta. The the ovens that we do like the wood fired ovens. So they've got some really funky colors. They've got about eight or nine different colors now. And some of those are really cool. I had like an online meeting with another company called Charlie ovens. I don't know if you've heard of them do you know, and they are really funky colors as well. So we haven't done anything funky yet. But that's not to say that it won't happen in the future.

Owen - Host: 10:49

Absolutely. It what would you say for myself, I've mentioned on the podcast many times that and I will get round to it. I do want to build you know, get an outdoor space sorted and get a shelter as well. What would you say that the top tips for people that are looking you know, to get an outdoor, kitchen and outdoor space that is suitable for cooking all year round?

Unknown: 11:17

Well, if you can put a shelter over it, then that's like a winner winner because then you know if you can get a heater under it and stuff that you can use it all year round. So I'd say shelter is really important like so this Christmas, for example. I had the pizza oven here at home I had the monolith here and I didn't remember Christmas but it literally rained for about two weeks. So I did like the Christmas turkey we repeat for me but I was basically stood outside in the rain. In fact, we had an umbrella stuck in like over the monolith like that just to stop the rain going into the into the rain cap, but it's not. So yeah, shelters are really really good. And it's just to make the most of the space you've got. You don't have to have, you know, like an all singing all dancing kitchen. You know, you can you can go down to your local granite shop or you know, stonemasons and they'll have a yard and they will have tons of off cuts and things like that of granite and stuff, but I go down there and chat to them and pick up you know, a meter long or two meter long piece of granite. Get some bricks from somewhere, you know, it doesn't have to be fancy and just put it together even timber frame you can use with a bit of cladding or something. It's very easy to do and all you really need when you're barbecuing is like your grill, whatever you're going to use, and just work surfaces really that's what you need is just places to put things when you're cooking. And you know, so if you take a hot grill off the monolith, you need somewhere to put it you can't just turn around and stick it on the floor you need like a work surface or something so so that's all it is really, you don't need much to create a nice outdoor space, but shelter is good and just Yeah, worktop space. Those are the two main things that you need.

Dan - Host: 13:05

I think knowing Oh, and as I do the second that you talked about stonemasons or bricks, you won't cross items like I had what I we always joke in the office the these hands were made for typing they were not made. I

Owen - Host: 13:20

think thinking hands not

Dan - Host: 13:22

doing hands exactly that you mentioned as well about having a bit of a passion for barbecue since you were younger. Walk us through that. How did you originally kind of get into barbecue? Why has it drawn your attention for 2030 odd years?

Unknown: 13:38

I don't know. I just I just I've always loved cooking, I guess. And I just enjoy barbecuing. So I guess I don't know probably 1015 years ago. Currently, about 10 years ago, I think I went to home base or something. And there was like a Jamie Oliver cast iron bowl. It's about a meter in diameter. It's huge, but it's just a bowl with a grill and I thought that's great. I'm gonna buy it. There's about 70 quid or something and it's literally lasted me all this time. And so I can't I've never been doing like indirect cooking with a lid I've only ever had like an open top grill. So just cooking over coals. And then probably about seven years ago, I bought a Weber Smokey Mountain. I got really into it. I was Googling all these smokers and things I thought right I'm gonna get into this and I bought a Smoky Mountain and started doing pull pork and briskets and all that sort of thing. And then it just takes up quite a lot of time, doesn't it? You know, smoking things that take 1012 hours or whatever. So but my my cast iron bowl has just been sat outside and has been for years and years. So maybe we could just go out there chuck some coals on I use a chimney starter takes like 10 minutes isn't it for those to get hot and then just so easy to do, you know, chicken burgers, sausages, things like that on there midweek. So I just I just get a real kick out of it. And now that I've got the monolith the commando that's just completely re energized all my enthusiasm into into cooking and now with the outdoor kitchen side of things as well and we've got the, you know, the sort of the, the showroom set up with our kitchen in our showroom, so I can now cook at work as well. It's just, it's like a dream come true. So

Owen - Host: 15:37

must be when investment insurance in the country you just walk in and it smells a barbecue.

Unknown: 15:42

You say that. So the so we finished it, the setup the display just before Christmas. And I think we fit the next day as soon as it sets up at the deli Vita pizza oven in there. I thought I'm going to fire it up just to see how it goes. So I've got this huge extractor I bought above it as well. So at the extractor on that was on full blast, I fired up the deli beater. And literally it was just like is biliary out smoke and the extract is taking lots of it. But some of it is like escaping around like the sort of the shelter Bin is going up into the sort of the mess underneath the mezzanine. And I'm thinking I can't really smell it. I'm at ground level. And so the Australian I think I can't really smell anything. So then I walked upstairs and the whole upstairs is just full of smoke. And that's a nightmare. So So I've now got a flu for the pizza Robin and that's fine. The commander was not as bad it doesn't release half as much smoke and it all comes out of that and all their cap at the top. So yeah,

Owen - Host: 16:51

so definitely. So with the actual you know, obviously you're supplying the kitchens Can you so we can also come to you and you sell out you've obviously mentioned them want to live in the elevator? So do you also you also buy all the barbecue? See accessories, everything like that kind of all from yourself as one one package?

Unknown: 17:11

Yeah, yeah, so we offer everything. So you know, we we've got access to any of the barbecues or anything that you can see online, but we have relationships with Napoleon Beefeater della vita Alpha monolith. And so we've now got global tic, charcoal of Bicha, tan and their words and things like that we've got like the meter probes. And so I'm just I'm slowly trying to sort of build up a stock and eventually have lots of things that I think that our customers will be interested in, when they come to us and get an outdoor kitchen. It's like, right, what can I use now with my cookie when I'm barbecuing, so you know, like lots of the accessories that come with the monolith, for example, you know, like the pizza stones, and the rib racks and the rotisseries and all that sort of thing. So yeah, it's quite a gradual process, because we're only a small company, but I'm trying to build up a big, you know, like a, a big base of things that we can we can offer people and and all the time talking to different companies that have got new products coming out, you know, and new barbecues, as well. So Sunstone is another company that we've been talking to are a big barbecue company, they've got really good grills, and all like, you know, like all the doors and things that go into an outdoor kitchen. So we're talking to them. And then there's another pizza oven company called Fonterra, I think, I think are part of sandstone as well. And they've got some really, really cool pizza oven. So we're looking at those as well. So it's just really exciting. There's just so many new things coming onto the market all the time now, because it is so popular. It's great. There's just there's so many new things coming out.

Owen - Host: 18:57

And I can't sorry, done. Well, so

Dan - Host: 19:00

you mentioned the monolith. Getting it and kind of cooking with it and learning how to use it. How has that experience been for you? You said it's only recently you've got a tomato. It must be so different from what you've used before. Oh,

Unknown: 19:15

yeah. 100%. Yeah. So I got mine. Just before Christmas, maybe November? Because I'm sure you're aware there was just stock shortages of everything. Yeah, it was a nightmare. Yeah, people buying kitchens in March, but their stuff wasn't arriving until like August and things like that. So. So yeah, I ordered mine earlier in the year and it came in November. And I've just absolutely loved it. It's such a like a learning curve. And it's such it's one of those things that I don't think you ever really master. Do you you're always learning something new about it. And I you know I love watching YouTube and all these different people cooking on see something that's amazing. I'm going to try that You know, when you, you cook something on it, and it works and it comes out really well. It's just it's so satisfying. You know, you are amazing. And it tastes really good. I made some pork belly burn ends the other day at work. And so I did that and then afterwards and I cook them all, there's loads of I couldn't eat them all. So I put them in a thing. And I went to pick my daughter up from school, and she said, Oh, what are those? And I said, Are there pork belly, and she sort of turned her nose up and then tried wine. She was there. And then she sat there and just ate the whole lot. There was about a lemon on the wall. You know, that's how good it is, you know. So

Owen - Host: 20:39

the trick is to tell them I tell my children is pick candy. Right. Okay. They're in. Anything to do with sweets? They

Unknown: 20:48

love it. Yeah, I said, so. Yeah, it's just and I just find it really addictive now, you know, trying different things and different techniques and different methods. So I got a rotisserie the other day. So last night, I got the rotisserie out and just did some like chicken on the skewers or just had chicken kebabs. And they just got really, really nice. So there's just so many different things aren't, there's always something else to try.

Dan - Host: 21:17

And, again, it's such a learning curve compared to everything else. Because learning about kind of soaking ceramic to get the heat constant and running. You don't learn about these things without a trying or be doing loads of research. Because more often than not, if you check YouTube or you see some great cooks, they're not talking about that side of it in depth and the fact that takes longer to heat and everything like that. What's the biggest learning curve you've had?

Unknown: 21:44

Well, definitely trying to get the heat right. But I think that's what makes it all the more satisfying is because you know, when you first get your commodity, lots of people that they get one and they go out and get a brisket thing, right? I'm going to cook a brisket now that's not that easy is it and, and because it's because it's there's a learning curve to it. That makes it all the more satisfying. When we did like we did the kitchen for this guy is so good. And so we finished his kitchen. And he had a more than I think it was the first monolith that we put into one of our kitchens. And I said to him that you can do pull pork and all this sort of thing. And then he said to me, he watched a video somewhere and they said, put it on like 220 degrees for eight hours or the settlers. So he did it. But he put it on at 220 degrees, like centigrade or so they look like a biscuit. Yeah. And so it's just great. And but then now you know, that's a learning curve. So you've learned that now. So then you move on to the next thing, you just every time you use it, you learn, don't you?

Owen - Host: 22:55

Yeah, and that's a really good point as well, because the, you know, see majority, there's lots of YouTube videos out there. And obviously, they do everything in Fahrenheit, and a lot of the recipe barbecue recipes, even if you're just searching online, most of them are in Fahrenheit. And obviously, we just don't work like that. So that there's at a time where you actually have to make sure that you're converting it from Fahrenheit or centigrade

Unknown: 23:23

or I always just use Fahrenheit now. So I'm like my meter Pro, the thermal pen. I've changed everything to Fahrenheit, because I just I know the temperatures now for Fahrenheit. And if it's in centigrade, I have to Google it. I have to get my Google what is you know, to 20 in Centigrade?

Owen - Host: 23:41

I'm just too stubborn. No, I work in Centigrade.

Unknown: 23:44

I think I'm doing millimeters Celsius. Exactly.

Dan - Host: 23:49

Oh into too stubborn. I'm too stupid. My brain can't process no matter how hard I try. So it's just like, like, cover everything cuz everything. Yeah.

Owen - Host: 24:01

I noticed, obviously, you know, with some of the kitchens that you've done, and more recently, you've been doing the branching out into YouTube as well. So then you're you're visiting some of the cooks like the pork belly burnt ends and some of the cooks you've been doing recently on the kamado it a must be a very fun to do and be quite creative at work. But I'm assuming for your customers that actually That's probably a really good source of inspiration for once you know when they're coming to you and asking about what to cook, you know what to cook because you're doing it yourself. You're showing them how to do it. I'm assuming they kind of seek a lot of advice for you from you during that process.

Unknown: 24:41

Yeah, yeah, definitely. So like a lot of the people who have like the tomatoes, the monoliths in their kitchen, so never used one before they you know, they've seen them, they always come in asking for like a green egg, you know, and, and they've heard about them, but they didn't know anything about it. So that's why thought, you know, we'll start this sort of series teaching people and I'm kind of in the same boat, I'm still learning myself. So I thought that I'm just going to start cooking these things, videoing it and just showing it to people and you know, any of the customers who come in and bought them, then it's a really good reference point for them, they can just say, like, just follow this from series one. And it's just meant to be like a really easy way to show people how to cook, cook things from from from the start.

Owen - Host: 25:31

And what what's your plans for 2022? See, you've said that 2021, it kind of took off. And you really had to focus on the kitchen. So you know, what's next for you. And so,

Unknown: 25:44

if January is anything to go by, it's going to be amazing. So, this January has just been phenomenal in terms of like inquiries coming in and kitchens that we're doing now. And it just it just, you know, comparing it to 21 That was really, really good. 22 is looking even better, hopefully, and there's just so many good things on the horizon projects and people that I'm talking to so far. It's just it's super, super exciting, really exciting. And I just, I just think, I hope that this whole, you know, outdoor living thing just continues to grow as it isn't, you know, because we've really been helped by the fact that no one's been going on holiday have they everyone's been spending more time at homes more time in the gardens. So when you know, we're all let out and we can all go off again, you know, whether it'll slow down again, I don't know. But I think now the sort of, it's almost like people know about outdoor kitchens before, you know, 2020 nobody really knew what it was. But I think now there's just more awareness more people are talking about it. Or more people you know, thinking about just making their outdoor space that much better like a better living space for them.

Dan - Host: 26:58

And talk about people learning and also more inquiry so you've putting together these YouTube kind of effectively classes to help people learn. But with all the cooking you're doing comes failure as well because that's how you learn so Giora talk about any of the fails that maybe didn't make it to YouTube or that you've learnt so much from just to inspire people because people will get it wrong at one point person nothing to be worried about.

Owen - Host: 27:26

We put them in love or fail we do

Unknown: 27:30

Yeah, well just to throw it out there on the YouTube channel that every like video do you see is about 15 or 16 different types burning myself doing this and the other none of the YouTube was actually have failed because they've just been so easy. It's just be like roast chicken like burners, just really simple things I did years ago, I think I was having a party or something like that. And I thought I had my Weber Smokey Mountain and I thought I'm going to do like a pull pork. Because lots of people come out do a pull pork, it'd be really easy. It would feed everyone and so I got up in the morning and I turned it all on and put the pork in and I went to play golf with my mates and then afterwards we had a few beers and it just turned into like four or five beers but then I got back afterwards thought right I take the pork out wrap it ready for one and for some reason the Smoky Mountain just gone out so I just had this raw joint of shoulder in I think my mum just like grabbed it and put it in the oven and cooked it in an hour or something on high temperatures. But yeah, that was a that was a fail out on the on the food for the party.

Owen - Host: 28:50

I actually had a fair last week.

Dan - Host: 28:52

Oh really? I don't know about this. Yeah.

Owen - Host: 28:56

Again, I wasn't doing anything super complicated or it's just some nice pork and Apple burgers. And I was using the broken keg. And I haven't where I've just moved recently moved house I haven't got an outdoor light where most of my barbecues are. And anyway put the put the charcoal on walked away with you know, fireflies came back 1015 minutes later, hasn't really taken. So put another natural fire lights are on on top. This time I thought you know, go top down, couldn't really get to take and then everything else that we were preparing was cooked. And it turned out I hadn't actually opened the vents properly. So there's no air. So half an hour of trying to get charcoal and trying to cook some burgers. And yeah, I just hadn't done a simple thing of opening events.

Unknown: 29:45

It's quite funny you say that actually I was doing I was doing work the other day and I can't remember which one it was but I slow cook something and then I opened the vents right up because I wanted to get it really hard to you know, do some searing at the end. I think it's a tomahawk or something Got that. So I opened the vents up. And I thought, right, I'm going to go upstairs, send some more emails or come back down in 10 minutes when it's ready. And so I'm upstairs and of course you start sending your emails to that set time goes out the window, the next minute, all the alarms are going off downstairs and I'm down there and yeah, so we've got like a carbon monoxide of the heat alarms downstairs. And so there's obviously like loads of carbon monoxide coming out on there with this like flag underneath the floor all away. So and yeah, it went on for about 1015 minutes is bloody alarm. So nightmare.

Owen - Host: 30:35

Yeah, absolutely. Did you get the tomahawk out loader that came out?

Unknown: 30:39

Amazing. Though the tomahawk wasn't in there. I was just getting the monolith. Like it's there. It Yeah, the tomahawk was just resting on the side. Luckily, that was right. Yeah.

Owen - Host: 30:49

Do you have? Do you have many people? Do you have many neighbors in where your show room is?

Unknown: 30:54

Oh, yeah, we're in an industrial state. We've got well, we're actually ended the lower end of terrorists if you like. So we've got a like a, I think the developers next door to us. But they're okay.

Owen - Host: 31:05

I shouldn't say they they move favorite friends. Keep just every time.

Unknown: 31:10

Yeah. So I've only done four cooks so far in the showroom. So yeah, I'm thinking about doing some sort of days where we get everybody on, like the industrial estates Come and have some food and stuff. Yeah.

Owen - Host: 31:25

And you mentioned quite early on when we started talking that obviously a it's blown up. And you know, you originally started in the south. But you're now getting nationwide inquiries. Are you looking to now branch out and literally go across the country

Unknown: 31:42

to hear I mean, it's really funny. Monday was a Friday, I had a call from a guy in New Zealand, again, he said he seen the YouTube. And he wanted the monolith icon, which is like the smallest one. And he said, he is retired him and his wife. They're building a camper van. They live on North Island, and they're going to go travelling on South Island for six months of the Eetzi the monolithic he really wanted one. And so he actually rang me up, but we chatted through it. And and I send that off to him today. So that's on its way to New Zealand. Wow. It's really good. And then actually in, in the States, the company over in the states that we're selling monolith have stopped or something I'm not quite sure it is. So we're now getting lots of inquiries from the States as well for monolith accessories and things like that. Which is rare. And but yeah, in the UK. Yeah, national. So we've got one coming up in Greenwich. There's one in Bedford coming up. Solly Hall. So we're down in south. So these are all sort of two, three hours away. And inquiries from Wales. Yeah, all over the place. Cardiff. Yeah.

Owen - Host: 32:58

And what would you say you're most, apart from the monolithic you've mentioned that obviously that's now you know, probably the favorite in terms of the

Unknown: 33:06

it's my favorite. I talk about it is because I've got one and I love it. So yeah, I

Owen - Host: 33:13

think that's that's probably a good thing. It shows passion. If you know how to use it, you're enthusiastic about it. And people were probably more likely to respect your opinion, when they know that you're using it yourself. I think that's the important bit, isn't it? But what what would you say is you've obviously meant you've got some modular kitchens that you can do you've got your bespoke kitchens as well. Is there one that is just kind of like a best seller for you

Unknown: 33:40

know, I'd say in terms of readymade kitchens versus traditional built ones, I'd say three quarters of the ones we do our traditional ones, where people want it made out of bricks and things. And then you know, the other quarter, or the ready made ones. It just depends on the person and the space they've got, you know, like, because a lot of these ready made ones are like really modern and contemporary, like really sleek. So if you've got like a modern house fancy house, then it'll work really well as opposed to like a brick one or something. Yeah. You know, if you've got a traditional cottage or something like that, you're not going to want this anthracite shiny kitchen. So no, there isn't any particular one that that stands out. It's just it's a mixed range. Yeah. Yeah.

Owen - Host: 34:34

So one of the things that we love to do on the podcast is our barbecue bingo challenge. Okay. I promise we've been kind there's really, really out there ingredients. So sausages. Yeah, that's it. So what we'd love to do is obviously if I share my screen, if you I'll spin the wheel, wherever it lands on it'd be great if you could cook that whether you want to turn that into a you To video, that's completely

Unknown: 35:03

depends what it is.

Owen - Host: 35:05

Yeah, absolutely. Well, let me just grab the wheel. Okay, and we'll get going. So can you see the screen? Yes, I

Unknown: 35:19

can. Yeah.

Owen - Host: 35:21

Great stuff. So first and foremost, we probably should ask, is there anything you're allergic to on that list?

Unknown: 35:27

The only thing I'm allergic to is horses. So hopefully

Owen - Host: 35:33

I've said that often. It's frowned on. It's frowned upon somewhere, isn't it? And also my signature dish. So what would you say if it lands on that? What would you say is your signature dish? What are you known for?

Unknown: 35:47

I don't think I'm known for anything. My favourite dish or the one that I think came out the best was some ribs. I did some just some pork belly ribs. And I was really, they just came out so nice. They fell off the bone and they were really, really nice. So that's, that's, but I've only done those a couple of times. So I wouldn't say they're my signature dish, but that's the one that came out the best for me.

Owen - Host: 36:11

Okay, so if that if it lands on my signature dish, support pellier Oops. Yeah. Yeah,

Unknown: 36:16

that sounds like a bit of a cop out.

Owen - Host: 36:19

No, no, no, not at all. Yeah, I mean, I'm much better at cooking pork ribs. I really struggle with beef ribs. Yeah, I don't know why. I'd like to think I'm pretty good at doing brisket. I just can't seem to get beef ribs. So ribs are not always always that easy to

Unknown: 36:35

but I've actually got some ribs in the fridge downstairs. I was going to do that for the next YouTube video. So if that does come out, then that's a that's a winner winner.

Owen - Host: 36:46

Yeah, so that'd be a lovely coincidence, right? Right. Let's give it a spin. Oh, Cheese. Cheese. Oh, now

Unknown: 37:01

Oh, I love cheese. Yeah.

Owen - Host: 37:03

I'm gonna say How are you feeling about cheese?

Unknown: 37:05

Yeah, so what? What are you thinking? What should I think I'm thinking about? Should I smoke some cheese or something like that? Or is it something with cheese?

Owen - Host: 37:15

Well, I'd like to just say and I was gonna say earlier, but right in the beginning when we kicked off just because I'm so pleased with how it turned out. I smoked some cheese this weekend on my web on my Weber kettle. I got two wheels of breed. I soaked to cedar plank, and then smoked them for about 1015 minutes. And then made a cherry jam. And pour cherry jam on top with some toasted almonds. And then just slice some sour dough. And then just have basically just dip the sour dough into the pot. Smoky brie. It was our favorite dishes. I've cooked from the barbecue for the best part of the year. I'm super excited about it. Ah,

Unknown: 38:00

that sounds amazing. That's

Owen - Host: 38:04

one of the websites in one of the web books actually one of the Weber cookbooks

Unknown: 38:08

Yeah, I love cheese that we cheese all the time is cheese and wine, cheese and wine. It's amazing.

Dan - Host: 38:13

A nothing wrong with cheese. Nothing wrong with wine. I can understand why it's so good. You can also use it as an ingredient though so I might open Lowe's and I was

Unknown: 38:21

talking to my youngest daughter today about mac and cheese. I've never made mac and cheese before. Right? Everybody knows those. They they make it and they have it with their ribs and their brisket and everything else but I've never I like macaroni cheese. I don't know what you know, like my mum used to make it with a cheese sauce over it. But I think they like think bake it, don't they and

Dan - Host: 38:41

yeah, and the other thing you can do as well, which I've never done is I've seen a cheese beer source online. That seems like quite an American thing. But basically you just melt cheese with beer. I really want to do that use beer to kind of loosen it up particularly to use like the stringy cheese like mozzarella and things. Look into that and try that exhibit. B It is great. Cheese is great. And we use that's probably quite

Unknown: 39:04

likely to smoke it let's say I really like them. You know the idea of that smoking was some charity.

Owen - Host: 39:12

Yeah, make making mac and cheese. So you obviously you meant that you know you're sending your mom used to make a cheat you know why it's cheese sauce. Do that and then just spit actually do the cooking bit in the barbecue barbecue. Yeah, yeah. And actually what's really good is if you've ever got any leftover brisket or something like that mixing into risky marriage, right I think cheese like bacon, it's just one of those things that just goes with anything. Yeah. So you will be really excited to see what you what you got cheese. Yeah,

Unknown: 39:50

yeah, I'll get on that. I'll see if I can find something really, really cool to make. That's a really good challenge. I'm looking forward to that.

Owen - Host: 39:57

I suppose it's one of those things as well, isn't it cheese can be super messy, especially if it like sticks to your grill or, you know, if it drops on your deflector plate or somewhere it goes really crispy.

Dan - Host: 40:11

Um, we've asked you lots of questions. And we always like to say to our guests like, is there anything that you want to ask us or anything you think may be isn't being discussed enough in the community? I mean, we've held on to the questions before about our own setups, how we got into barbecuing, what we like, specifically kind of cooking, but is there anything that you feel like they should be more of a discussion about? Are you just interested in really?

Unknown: 40:36

I don't think so. Nothing specific. I mean, I love like, following the whole barbecue community, you know, I tried to follow our follow you guys on Instagram and like all the other and just to see what everybody's doing. And I, it just seems it's a really good community. Everyone's very supportive of each other, aren't they? People are always commenting when people do different coats and things like that, just yet. It's a really nice community to be a part of. Really nice.

Owen - Host: 41:03

Absolutely. We couldn't agree more. And I think if we can make it bigger, I think it's still quite niche. And I think we've explained that before that it's still quite niche within the UK in comparison to other hobbies. Yeah, but if we can grow it, but also keep it really engaged and really pleasant, I think that will be

Unknown: 41:24

the barbecue community. It must have doubled in size in the last year or two. Yeah, because I you know, I see, like, I follow a lot of the like, the influencers and stuff, and I'm sure most of them started in lockdown, didn't they? And now they got like 20,000 followers and this Saturday, other you know, and it's so it just goes to show, doesn't it? How popular and big it's becoming? And how aware people are a bit and how people are getting into it.

Owen - Host: 41:54

One final question. But before we go, Jody, I just wanted to ask, Are you see there's lots of you know, barbecue festivals and things that are going to be happening, you know, are you going to be either visiting them yourself, where you're going to be kind of exhibiting and showcasing some of your kitchens, or any of these kind of festivals and events around barbecue this year when people can find you?

Unknown: 42:14

Yeah, I mean, I, I love going to them. I went to sizzle fest. Last year, I took my daughter, my youngest daughter to sizzle fest last year, and I went to smoke and fire as well, which is really good. But smoke and fire just ended up being a bit of a drinking session is really, really good and went with a mate. So haven't got any plans to exhibit or anything. I guess I go to quite a lot of the exhibitions like the NEC as well. So they have really they have solix going to one called kkb I think KBB which is an entity where the outdoor living exhibitions, you get to go and see all these companies showcasing all their new products and things like that. So I like to go and see all of those. The the barbecue sort of festivals, I'll probably be going to CES. So that's just up the road from us. I saw one me topia as well, which I'd never heard of before. But someone said it's really, really good. So I might go to that. I mean, I yeah, I go to all of them. If I can, it's just finding the time. You know, I'm like a kid in a sweet shop when I go to these things.

Owen - Host: 43:30

Great stuff. Well, it's been an absolute pleasure to have you on Jody. And again, just give yourself one final push what you know, where can people find iOS kitchens and tennis turns away?

Unknown: 43:43

Okay, so Well, the easiest way to find this is just online. So www.hs kitchens.co.uk So we're in the south, but we cover the whole of the UK. And that's about it really, we just we just love everything about outdoor cooking, outdoor living barbecuing, we're super enthusiastic about it. So if you just want to ring and chat up for some advice on anything, then we're happy to help you.

Owen - Host: 44:13

Great stuff. Well, thank you very much for coming on, Jodi.

Unknown: 44:15

Thank you guys for having me. I really appreciate it.

Dan - Host: 44:17

Thanks so much, Julia as well.

Owen - Host: 44:20

To the cheese. We're looking forward to that too. Yeah. Great. Great. Thanks so much. Cheers,

Unknown: 44:28

guys. Thank you.

Owen - Host: 44:29

That's it for another episode of meat & Greet BBQ podcast. It was fantastic to talk to Jodi and really understand how you can turn your garden into a really really exciting cooking space with the outdoor kitchens with an outdoor kitchen. As ever, we want to hear from you. Please get in touch with us through our websites through our email at & Greet BBQ podcast at g gmail.com. Social media at meat & Greet BBQ podcast. cast. If you're watching this on YouTube, please like subscribe. And also, if you're listening to us on your favorite podcast app, it'd be great for you to rate give us a rating. It helps visibility we really want to grow this podcast for you. If you'd like to donate and help us grow the podcast, go onto our website and you'll see the coffee cup in the left hand corner. You would love it if you can donate to the podcast and we will put any money that we received back into better equipment making it bigger, more visible. Also, check out our Facebook group at meat & Greet BBQ podcast where you can get involved yourselves posting about your cooks, any of your questions, really, really wants to build a community around barbecue. So that's the meat & Greet BBQ podcast Facebook community and until next week, keep on grilling