Transcript
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Today's episode is brought to you by AOS Kitchens, the South's leading outdoor kitchen design and installation specialists.
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Hello and welcome to another episode of the Meat and Greet Barbecue Podcast.
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Today we're speaking to Simon from the Grill Shack.
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I've been following his Instagram account for ages.
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I can't wait to speak to him about all the different cooks that he does.
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But without much further ado, here's Simon.
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Hello, Simon.
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Thank you so much for joining us on the podcast.
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For anyone who doesn't know who you are, please do introduce yourself.
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Yeah, no worries, thanks for having me.
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I am Simon, possibly better known to some people as the Grill Shack on Instagram and all the other social stuff Part-time barbecue fan, full-time dad, husband, business runner elsewhere and boring stuff but barbecue is what we like to do to relax and whatnot, so that's what I wanted to talk about for anyone who hasn't seen simon's instagram account.
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Normally people wouldn't say this pause the podcast and have a look through, because that's how I first I suppose how many people probably found you.
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And looking through and the fact that you're cooking so many different things and you're bringing so much personality through as well, and I feel like there's no shit there.
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You're not fluffing anything up or anything, you're just telling it how it is and what's happening is happening right.
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Is that like a conscious decision?
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uh, that's just who I am like.
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So I I run a business and I've very much always gone with the I kind of say it as I see it type thing and sometimes you rub people the wrong way.
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But I think my natural personality is just to have a good time and stuff.
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So because I enjoyed cooking anyway and like I'm cooking was always like a means to an end, obviously you need to eat and stuff.
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It's only once I got into barbecue I kind of thought I can be a bit more myself here and I enjoy the social side of things anyway, the get-togethers and the meetups and the events and stuff.
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So just putting it on camera wasn't really an issue for me.
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Um, and I've had a few bits where they're not fails as much, but like things haven't really gone to plan, I just kind of rolled like so I'm kind of unedited.
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So some people's cup of tea, not others, but you know it's important, though right, because so many people will look on instagram, social media, facebook and be looking and trying to study and learn more about barbecue, and all they see is this fantastic content or people telling you how to do it better.
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But it's important to understand that we learn from making mistakes.
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It happens to everyone and you get involved.
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I think it's much more refreshing and you learn more from seeing that sort of thing in an account you know.
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Yeah, I think so.
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I mean I make more than enough mistakes.
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I mean I make plenty that I get to share with everybody and plenty more that don't make it that far because, frankly, the entire account will be full of making mistakes.
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The thing is, as far as I'm concerned, there's some people that I kind of look up to, some accounts I follow perhaps more than others with regards to what they're making, but it's for inspiration as opposed to.
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This is how you do it, because I kind of believe you know everybody has their own style, everybody using a different device, everybody prefers their ribs a certain way, and so on and so forth.
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So you can't really be wrong.
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Obviously you can overcook things to the point where you don't like them, but wrong.
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Obviously you can overcook things to the point where you don't like them, but some person likes it that way.
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You know there are some weirdos out there like well done steaks.
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Yeah, you just kind of see how it goes and I think, in the instance where I have made mistakes, like I'm quite critical of myself.
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So if I make something and people come over and I don't feel it's my best with that, we don't disrespect the people who are coming over.
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They're like oh, this is amazing.
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I'm like well, it's because you don't eat barbecue food that regularly.
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If you do, you edit one of those kind of poor chain restaurants and so this probably is quite good.
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It's just my standards quite high, so, um, I can kind of get away with it a little bit maybe I had exactly that the weekend just gone.
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uh, actually, simon, I'd cooked some brisket, uh, for some friends that we hadn't seen a long time, and it'd been a little while since I've, uh, cooked a brisket as well.
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So I always go to my local butcher to get mine, and it's just a farm just up the road but it's probably the leanest piece that I've had.
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Like I didn't have to do any tripping because the you know, there was hardly any fat cap or anything.
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Um, and I, you know, I just got on with it and smoked it.
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It took about 11 and a half hours to get to temperature.
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It stalled for quite a while, but because there was no fat, even though it was tender, it just wasn't, it was a bit dry I was again had the same situation where people don't eat it that often oh my God, this is great, and I'm thinking, no, no, it's not.
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I guess it's nice though, because I think if you're like I don't like waste One of the things I don't like to do I don't like to waste food.
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I've got two small children.
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I kind of instill in them, you know, don't waste food.
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And so if I do overcook something, cook something, I'm the only person who's going to be suffering what I consider to be that failure.
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There's something else you can do it the classic like oh, we'll chop it up, put in a chili and that sort of stuff so it doesn't go to waste.
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But obviously you plant this wonderful brisket and you had all these aspirations about how it was going to be, like oozing with fat, and you were like this is going to be amazing and we'll take the best photographs.
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And when you look at it you're like I'll pop the door open with that.
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Um, you know, but I guess popping the door open with it still wouldn't be a waste, it would just be an expensive doorstop.
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But you know yeah absolutely, and you're right again, food waste is is, I think, something I just can't get on board with at all.
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Like you, you will use every last bit of whatever you cook.
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Um, and I yeah, it's probably why I'm so fat, because I can't, I can't not eat things it does drive me mad, but I mean, everybody does it by accident.
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I guess no one intentionally makes too much food.
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But, um, over the last 12 months or so I've kind of got a bit more into training.
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I've lost quite a bit of weight and I've changed how I eat things just because of that training pattern, which means that I am eating more, I guess to somewhat of a schedule now, which means food weight is even less because it's semi-prescribed.
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But I'm having that even with regards to the amount of protein I need and so on and so forth.
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Um, which the I'm not really into the whole food prep thing of.
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When people are training, I don't want it to be like oh, here is all my meals for the next 16 years and stuff, and by the time you get to like week 38, you're like oh my god, am I eating this again?
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So I've been training for about a year.
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Um, I want to get fitter.
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Uh, I want to lose a lot of weight.
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I put weight on, ironically, probably a lot of it through barbecue, um, but um, holidays and some other stuff and nature of my job takes me to places where networking takes place at like pubs and stuff, and I just got sloppy and so I moved into a kind of phase of training with a particular trainer where they were looking at my diet, my exercise, my movement and so on.
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But it had me control my calorie intake a lot more and a lot of food prep to kind of a prevent wastage but b make sure that I was getting what I needed inside me as far as, like the protein and whatever the case may be.
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But the byproduct of that meant that I was um wasting even less because I wasn't even able to try to waste food.
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Now I was like I know what I'm having.
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Monday, tuesday, wednesday, friday sadly, sometimes usually eat up a little bit.
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Um still got to barbecue because a lot of the food for training is protein based.
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Um, so it's what you're putting away in portion sizes and stuff.
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But wastage is just a thing that just drives you around the bend, because I don't really think there's an excuse for it and I know there's just a laziness of complacency, I guess of people couldn't be bothered and didn't really think about it and stuff.
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But even when you're doing things like a spaghetti bolognese, it makes too much.
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But even when you're doing things like a spaghetti bolognese it makes too much, just put it in the tub, put it in the fridge, freeze it or whatever, have it later.
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And obviously the thing with barbecues I'm sure everybody's aware is more often than not most of the cuts that we enjoy to cook feed far more people than there are in your house, and if you only wait until people came around, you'd never be doing any cooking.
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So I tend I I bought a back seat and it's perfect for things like that.
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You do a brisket, you end up with far too much, but I can't just only cook it when I've got 25 people coming round.
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So I put it and I made some pastrami over Christmas and that was good to just kind of pack up.
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And then when you fancy some lunch sometimes you put it out in the morning.
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It's defrost real bugbear of mine I love leftovers.
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Barbecue is one of the best things for leftovers, I think, and it can sit in the freezer for as long as you need it to, and there's lots of different techniques and ways to bring it back to life, because I think a lot of people think that it might dry out or something if you freeze it.
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But if you've done a good, decent brisket and you freeze it lots of different ways, it won't dry out at all, and not only that, the flavor intensifies as well.
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It's so much more smoky yeah, so maybe, like when you had that takeaway the next day, it seems to taste better.
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Um yeah, with things like brisket and stuff like that, when I vac seal it, I tend to like faux sous vide it when I bring it back, so it's still in the vac seal and I pop in a pan of hot water and bring it to temperature, rather than like bunging it in an oven or a microwave where you don't have as much control over the temperature.
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It's not done particularly scientifically.
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I haven't got one of those ones and they're telling me it's at this temperature but it's just enough.
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You can kind of feel that it's at a point where you haven't overcooked, you just basically warmed it, defrosted it.
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Yeah, I completely agree.
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You sometimes find that that brisket that you thought looked great and tasted great at the time is even better the second time around, and the second time around all the guests aren't there to enjoy it.
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Yeah, actually just interested to take it back to the training part.
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Actually, obviously we talk a lot about kind of barbecue and you know there's the old kind of joke you should never.
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You know, the pitmasters get bigger as the more experience they get, more food they eat, blah, blah, blah.
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But just interested to know, have you had to change the way you barbecue to fit in with your healthier lifestyle, the change of calorie, the deficit, etc.
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That you were just explaining, or do you still get to have the same?
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Because typically, right, there's lots of sugars and you know if you yeah, an american style.
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There's lots of butter and you know it's not the most healthiest way to do things no, yeah, I mean I maybe tweaked it, but not not massively.
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I think part of it is, um, portion control, and portion control can be focused on the sides, for example, because you're having a mac and cheese and it's you know, it's got the pasta, it's got cheese, it's got full fat milk in slightly smaller portion, maybe put semi-skimmed milk in, and stuff like that.
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It's only like small changes because I was really keen to like I'm going to go commit to this.
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I need to be able to commit to it in a way that's sustainable and it'll stick.
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If you start kind of taking things out and you know, switching things up and it starts to taste different, then you're not going to stick with it because you're like, you know it's not worth it for the sake of how many calories it is.
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Um, and the the counting calories thing when you first start is pretty dull because it's almost like being in some kind of food prison.
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They're like, oh, you can't have this now, and I'd almost got to the point where I'd work backwards.
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What do I want for dinner?
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Ok, well then, what can I have for the rest of the day?
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Now that I've considered what the calorie total is for dinner, fortunately, with barbecue.
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So much of it is protein based and protein is like a core thing.
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But from a sources perspective, I'd usually give myself a bit of a pass, um, so I'd only really count the core parts of the meal.
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Um, I guess you have to ease up a little bit with things like butter and mayonnaise and stuff like that, because so I love mayonnaise, but then when I realized how many calories in mayonnaise I kind of cried a little bit because it's just straight up fat, right, you know you have a sandwich and you put butter on and then, like I don't know whatever, ham and asian cheese and then some mayonnaise and before you know it you've got like a 650 calorie sandwich and you're still hungry 10 minutes later.
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Um, so it's just been a bit more considerate.
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Things like, um, more protein in the sandwich, um, maybe a little bit less mayo and stuff, but I haven't made any dramatic changes.
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I honestly don't think I'd have stuck with it if I had.
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And I am at a point now where I'm maintaining my weight because I lost just over 10 kilos, I think, in total, and there's going to be some fluctuations because I've not long come back from holiday and I was all inclusive and I wasn't like, oh, I better watch what I eat.
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I was like'm paperless, said um, and then when I go to things like sizzle fest and whatever things like beers, that's just empty calories.
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You're obviously consuming calories but then there's no nutritional value to them.
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But I'm not like, oh, I better not have any.
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Um, I just try and make sure that I'm kind of smart on the days like today, for example, like I wasn't going there, wasn't doing anything yesterday.
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This weekend I've been away, had a few beers and stuff.
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So today I was pretty strict with what I ate all day, you know snacking.
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Make sure I stuck to a calorie target.
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Um, I'm not particularly hungry, so I've kind of got it under control now.
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But yeah, long story short, yeah, I'll.
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I'll let it slide on things like sauces and rubs and stuff, because in the grander scheme of things, the portion size you're having out of the whole thing probably is a huge amount of difference yeah, fair enough.
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So in terms of, uh, your, your kind of journey, then obviously you mentioned that you'd had an interest in, you know, cooking, because you had to, because you had to eat.
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But uh, obviously barbecue really kind of took, took it to a real passion.
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Um, where was that turning point?
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Where was the turning point of, oh, I just need to cook something to eat, to where you are now obviously sat with a number of barbecues, you're in shack and we'll go into other bits and pieces, I'm sure in a minute, but you know, where was that turning point for you?
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um, so, from a barbecue perspective, I can tell you exactly when it was.
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It was probably the same for me as it was for millions of other people.
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It was COVID, you're stuck, you need something to do, and because I already had an interest in food, it was just taking it to a different level, trying to do something else.
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It was we need to eat.
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Obviously, I've got to go out at some point.
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I'm only allowed to go out for so long.
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What can I get?
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And then how can I experiment with it?
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And I'll add, in my garden, you know, manipulating to a certain extent all the things that you're allowed to do to make it a bit more fun.
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Um, from an actual food perspective, I left home at 17 and I not to make it dramatic had to fend for myself.
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Um, and so I learned.
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I mean, I learned the basics when I was younger, I know, thanks to my dad, but, um, I had to learn how to cook a bit more anyway, and I didn't want to be that kid when I went to university.
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It was like I'm just going to eat noodles and toast, so I ate pizza as well, but I just wanted to cook because you'd get more food and it was fun and then it was a good way to bring people together and maybe, like I cook something and then we'd all have some beers and then we'd go out or something like that.
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Um, then when I got back to norfolk after I met my now wife, she can't cook.
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I won't say anything more than that.
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She can't cook one cook type thing.
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Um, but it's fine.
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That's why we work, maybe because I enjoy cooking, so one of us does cooking and one of us does something else.
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Um, and yeah, just from there, like trying to find the middle ground as to things that we both like and stuff like that, the barbecue thing was just a bit of a bonus, I think, because it opened up a whole new world that I've had barbecue and I wasn't naive to the oh, it's burgers and it's sausages, because I go to America quite a lot for holidays and for work and stuff.
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So I was aware of the barbecue scene.
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I just never really had crossed my mind about how to make that happen in my house.
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Um, and when I started I was on a gas grill, but I actually did quite well with a gas grill, so I felt by the time I moved into other areas, like we can do it.
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A gas grill, I mean.
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Fire management is a different thing, but once you can do, if you can make it work at a gas grill, you can kind of make it work on the other grills.
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So much so that we went to Florida a couple of years back, or maybe last year, I can't quite remember and obviously the meat out over there is insanely priced and we won't get into why it's insanely price, but it's cheap.
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And I found a Bacania in one of the supermarkets and it was massive and it was about $12 or something.
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I'm like rude, not to say the same.
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So I took it back to our Airbnb and I reverse seared this Bacania on a gas grill where I just lit one end and put it off the other end and then got it to.
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And I took my third pen on holiday with me, obviously, got it to the point where I felt it was about right, but I didn't quite trust to sear it over the raw gas flame, so I then sliced it up and did it like steaks.
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It's great.
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I've never been snobby about gas girls and stuff.
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I don't, ironically, don't have one now, so I'm bigging them up and whatever.
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I've got a charcoal over here, I've got the electric smoke about me, I've got the wood forward, slash gas over this side.
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But yeah, as I got more into it, I followed the people that we've all heard of.
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I bought DJ Barbecue's book, I bought Marcus's book, I bought Genevieve's book.
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I was getting everybody's books I can get my hands on to just be like knowledge, because it was something new.
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But after a while it kind of became quite clear that I think these people are great at cooking but they weren't telling you this is how you cook it, this is saying how, this is how we cook it.
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So I kind of got to the point of like, well then, I don't really need recipes now, I just need inspiration.
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Like after a while there's only so many different cuts of meat and then you've got to do more things with those cuts of meat, so whether you get the whole massive cuts of beef and then you slice it yourself.
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So I do enjoy watching the kind of butchery videos.
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They kind of explain what they do and how they do it and silly little things like I'm not going to get on my soapbox but tomahawk steaks.
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I can't quite get my head around them, other than they look nice and they're charging you for the fact that they look nice because there's a whole lot of bone there that serves very little purpose.
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Yeah, my opinion.
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Um, and then obviously they've realized that people like me have started saying that a lot we've made a cowboy steak and they've still left an inch of the bone.
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It's the same thing okay so then they cut that off and then it's a ribeye on the bone or whatever.
00:18:06.361 --> 00:18:07.403
I'm like can we just keep going?
00:18:07.403 --> 00:18:09.500
Let's get to the ribeye, because that's a bit every once, you know.
00:18:09.621 --> 00:18:15.265
I know, there's some people who fantasize about gnawing on a bone in a restaurant or whatever, but for me I'm just like let's just try and keep it simple.
00:18:15.265 --> 00:18:22.009
Um, yeah, and I like to experiment with the cuts of meat and the recipes and stuff, and I have to feed a house still.
00:18:22.009 --> 00:18:33.142
So I've got small children do you um, do you?
00:18:33.201 --> 00:18:36.188
obviously you mentioned a few different grills there that you've got.
00:18:36.188 --> 00:18:43.588
Do you gravitate towards one more so than the other, or are you quite fair in the usage?
00:18:45.278 --> 00:18:51.369
uh, probably not fair, but not because of any kind of preferential bias.
00:18:51.369 --> 00:18:57.226
The traeger was bought with the sole purpose of it isn't convenient.
00:18:57.226 --> 00:18:59.704
This isn't convenient for everybody, but certainly not convenient for me.
00:18:59.704 --> 00:19:17.433
To be doing these long, slow, wonderful cooks on a Wednesday night and my daughter's just come from home from school and she's got to go in the bath and blah, blah, blah, blah, and you can just chuck something on there and the phone will tell you what it's done and you hit, keep warm, and it's a little bit lazy, but at the same time it gives you the experience.
00:19:17.433 --> 00:19:21.766
It gives you most of what you would be wanting from another grill, just with a little bit less hands-on.
00:19:21.766 --> 00:19:24.544
So it does tend to do a lot of the work.
00:19:24.984 --> 00:19:27.974
Um, if I've got the time, I would tend to use the kamado.
00:19:27.974 --> 00:19:31.325
Um, a bit more of experience, a bit more fun.
00:19:31.325 --> 00:19:36.098
Um, and on other occasions, when I'm cooking loads of things, I just use them all at the same time.
00:19:36.098 --> 00:19:40.678
Right, so I can do a reverse here, where I do part of it on the drager and zero on the commander.
00:19:40.678 --> 00:19:48.696
Um, or whatever the case may be, because I've got so many things they don't all fit in the shack, so sometimes I end up to bring things out and put them back in the garage.
00:19:48.696 --> 00:19:57.646
Um, yeah, so I mean I I'd be lying if I said I had like a favourite, really, because if I started saying that my wife would say you don't need all the rest of them if that's the case.
00:19:57.994 --> 00:20:00.223
They're all my babies and I love them equally.
00:20:00.555 --> 00:20:01.579
Exactly, yeah, really.
00:20:04.375 --> 00:20:08.778
So, with that in mind, is there anything that you wish you had or you have your eyes on?
00:20:08.858 --> 00:20:10.484
as kind of a next little purchase.
00:20:12.315 --> 00:20:16.625
That is a tough one because I've recently just bought one um.
00:20:16.625 --> 00:20:26.663
I'd had my eye for a while and I couldn't quite tell whether it was fomo because everybody else had been talking about them, or whether I genuinely thought they had a need for one.
00:20:26.663 --> 00:20:30.258
But having a need for one's never really been on the list of reasons to buy a drill.
00:20:30.258 --> 00:20:32.761
Um, I bought a blackstone.
00:20:32.761 --> 00:20:50.280
They were there was someone selling them reasonably heavily discounted and I thought it's time because I've been meaning to get one for things like searing on something, because if you think about what I said just now, if you're smoking it on here and then searing it on the commando, it takes a while to fire the commando up.
00:20:50.280 --> 00:20:59.060
This is the ultimate laser just now where I've gone to the point where I can literally just fire up the Blackstone and heat it up whilst that's finishing in the tray, go in and blast, sear it off on the Blackstone.
00:20:59.060 --> 00:21:07.101
But I've had a bit of fun when they're doing things like a full English breakfast and stuff like pancakes and stuff All the classics.
00:21:07.101 --> 00:21:09.603
So I haven't got as far yet.
00:21:09.734 --> 00:21:12.221
As what else would I like?
00:21:12.221 --> 00:21:19.461
Mainly because I dare not say that out loud because my wife's pretty easygoing, but even she would be like you've literally just bought one, like just now.
00:21:19.461 --> 00:21:25.181
Part of her, I'm sure, is already fearing the fact that I'm going to Sizzle Fest because, who knows?
00:21:25.181 --> 00:21:27.285
You know, it's like anything goes.
00:21:27.285 --> 00:21:30.019
I've got a car, I'm coming back the next day.
00:21:30.019 --> 00:21:39.297
Who knows what might be in the boot?
00:21:39.297 --> 00:21:40.299
I won't realize till the next morning.
00:21:40.299 --> 00:21:41.603
So that's exactly what happened to owen the first time.
00:21:41.603 --> 00:21:42.104
We went few drinks down.
00:21:42.104 --> 00:21:42.605
I'm having my trigger.
00:21:42.605 --> 00:21:42.945
Now there we go.
00:21:42.945 --> 00:21:43.807
So, um, yeah, yeah, we'll see.
00:21:43.807 --> 00:21:52.567
But at the moment, at this moment in time, the wish list is lower than it has been for a little while I really want a fire pit that I can do like asado and stuff on.
00:21:53.217 --> 00:22:01.176
Yeah, I've wanted one for years, just firstly because fire pit's nice, right, but you can do so much with it and it's just getting around to do it.
00:22:01.176 --> 00:22:06.256
I'm probably leaning more towards kind of kadai, because you get the other bits easily with it.
00:22:06.256 --> 00:22:07.642
You can do so much more with you know.
00:22:07.642 --> 00:22:18.204
Yeah and although I've got a kamado at the moment, which is barbecue and I love so much I can do with it, it doesn't feel like real live fire cooking in the same way that that would.
00:22:19.496 --> 00:22:33.185
Yeah, I went to meet Turkey a couple of years ago and so many people were doing them over these fire pits and almost historically traditional barbecues because they were literally just cooking over wood and fire and coals and a bit of metal on the top.
00:22:33.185 --> 00:22:37.301
I would look at those things but'm probably gonna have to wait.
00:22:37.301 --> 00:22:44.076
I've got small children and a dog so at the moment it's hard enough with this wooden structure trying to keep them away from hot things and mine fire things.
00:22:44.217 --> 00:22:54.523
So, um, maybe one for the future I don't have a wish anything on a wish list at the minute 10 grills is enoughills is enough.
00:22:54.585 --> 00:22:55.046
Is that because?
00:22:55.066 --> 00:22:57.278
someone listens to the podcast and you don't want to leak that information.
00:22:59.104 --> 00:23:00.538
No, no, genuinely.
00:23:00.538 --> 00:23:10.808
I've just given I think I mentioned in the last episode a gas barbecue away, but yeah, there's nothing that I want at the minute.
00:23:10.808 --> 00:23:14.336
I'm still enjoying playing with the Delavere that I got a couple months ago.
00:23:15.420 --> 00:23:16.623
Yes, I have one of those too.
00:23:16.623 --> 00:23:20.080
They're not in here, it's in the garage.
00:23:20.080 --> 00:23:24.444
I am quite fortunate that Dele Ville contacted me to work with him as an ambassador.
00:23:24.444 --> 00:23:26.887
I already have the Gosling.
00:23:26.887 --> 00:23:30.263
I have to rotate because I want to make sure that I use everything fairly.
00:23:30.263 --> 00:23:32.499
They're nice, they're a good bit of kit.
00:23:32.980 --> 00:23:33.923
Um, I've had some fun with it.
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