Jacks Meat Shack

Owen - Host: 0:00

Today's episode is brought to you by aos kitchens, the South's leading outdoor kitchen design and installation specialists Welcome to another episode of the meat & Greet BBQ podcast. It's just me today. Dan's not here but we have a fantastic guest Jack from Jack's meet shack is talking to us about his new career in barbecue. So without much further ado, here's Jack. Welcome Jack. It's fantastic to have you on the meat & Greet BBQ podcast. For everyone listening please, please introduce yourself.

Jack Meat Shack: 0:43

Hello everybody. My name is Jack aka Jack's meat shack and I suppose I am best known for my Instagram account. So yeah, that's my sort of claim to Instagram fame is that I started about six years ago and he's got like, quite decent follow now supposedly enough 32,000. But I do brand ambassadorship for Komodo Joe, and trade grills. And I've just started doing classes with barbecue land hitching. I've been doing some of them for about the last four years, really. So it's finally good to be able to actually do classes because the pandemic like put a massive spanner in the works when it comes to you know, actually physically seeing people Yeah, so.

Owen - Host: 1:30

So I suppose for you then probably because of that Instagram was the best way for you to kind of get out in front of people and, and show show what was the cooking that you're doing?

Unknown: 1:41

Oh, massively it was it was the only way it wasn't really to meet anybody to be honest. And I think for that first year 2020 Wasn't it when it actually kicked off the pandemic, like, I can count on one hand, I mean, people I saw, I mean, I was lucky enough the job I was in. So I was I was up until July this year I was in the police. So I was one of the one of the sort of main sort of people who could go out and about so I was lucky enough to actually be able to go into work and see other people rather than my family, which was a bit of a bit of a reprieve, really. But I mean, we had our daughter in the pandemic, so she was born St. Patrick's Day. And then the pandemic kicks off, like the full lockdown was a week later. So we had a week of where we could see people a bit of normality. And then next week, didn't see anyone for 12 weeks. So yeah, that year was bizarre, very bizarre. Yeah,

Owen - Host: 2:39

definitely. Definitely. When you said obviously, you started that Instagram page about six years ago. And obviously, congratulations on a healthy 32,000 your 30 to 32,000. Following did. Did you kind of expect expect it to kind of go that way? Did you thought quite quite big numbers, isn't it?

Unknown: 2:58

Yeah, you know, it was started. Basically, as a joke. I had a personal Instagram page that had like 300 followers. And I'd always been into barbecue and I've always been to like cooking outdoors. There was no like level of skill to what I did. It was like, you know, getting friends together, watch a beer like UFC. Get some steak on the barbecue. Like all weathers that was I think we just did it no matter what. Snow rain wherever we just did barbecuing. And then when I started the Instagram account, it was just my own and I changed the name to Jack for me check because a bit of a joke. Because we'd always be the sort of household that would cook for people. So everyone would come to us and we do the dinners and all that sort of stuff. And then from that it just kind of took off I suppose I mean, the first kind of company that I did any like collaboration and I'm doing like quotation marks here was Treyger like treyvion UK. I actually bought my first Treyger after speaking to the guys on the Instagram page and did me like a deal was like that cost basically. So I went to Riverside bought it met Russell who was at the time like manager of Riverside he was mega into his barbecue and from that it just kind of I suppose that was my like introduction into the community of barbecuing. Yeah.

Owen - Host: 4:17

What, what what trigger is it that you're currently working with?

Unknown: 4:21

I've got the Timberline 850 and the Ranger.

Owen - Host: 4:25

Okay, so the new Timberline

Unknown: 4:27

Yeah, the D two model so it gets gets horribly quicker thing. I don't know. I'm not going to fully understand the science but yeah, this looks a little bit quicker the motors that were faster. But yeah, yeah.

Owen - Host: 4:41

I've seen a lot around the sort of new the new one over the last six months it again, it just seems to have so many people have invested into into that new model that new range.

Unknown: 4:52

Yeah, you know what I suppose like, it's like, it's the evolution of the brand so even like commodities, or they got the classic three now which has got all the innovations on it, the classic ones doesn't have I suppose trader is the same, they will always try and better themselves with the next sort of, you know, release. And now we've got the Timberline excels or I think that's what they're called, then, you know, the ones with the light induction burner on the side.

Owen - Host: 5:18

I've seen the

Unknown: 5:20

best part of, I think, like five grand in America $5,000 I've gotten over it. But it's like a lifestyle piece. It's not, you know, a typical barbecue is these got everything you could ever need with it. You know, he's got storage cupboards, he's got the burners with an induction plate on the side, you know, you could basically if you had an adult, I suppose like to the American market, they got the wherever where they can cook at the side 24 You know, all year round. We unfortunately are bad wherever in every now again, doing the hardcores still go out and grill but yeah, I suppose you've got the the outdoor kitchen that would be like prior to place in it.

Owen - Host: 6:03

Yeah. Yeah, definitely. Definitely. So and you obviously you mentioned about the Komodo as well. So you're part of the fire squad?

Unknown: 6:11

Yes. Yeah.

Owen - Host: 6:13

How long have you been kind of working with with Komodo?

Unknown: 6:16

No, I must be about four years now. Yeah, it must be because I met Ben Forta, who's the global marketing manager, I met him in Candon. Must have been about 2019 2018. So from me and him, he basically are gonna come along and help me do a demo. And I think I went to bed for cheer barbecue first time and like, helped him out. Basically, I was like, his sous chef, like dogs bondage. I mean, like, do this. That's that lion, chocolate ginger. And I mean, and then from that, as I was trying to do one of these yourself, and I was like, Well, I haven't even got Komodo. He's sort of an athlete. Aside from that, got the got the classic too. And it just fell in love with it. Yeah, it's such a different style of cooking because I was like a web guy. That was my man. That's why I started my account. My, my first barbecue I ever bought was a 47 kettle, you know, the smaller ones, which I still have, it's about as about 15 years old. But then the first like proper barbecue I bought was a Weber Summit. And that was like my introduction. That's what the sort of Instagram account was born from was that grill. So yeah, I love that that's a great grill like whereby though was what the new new version is like but the old version the old Summit is Ace is

Owen - Host: 7:36

really really good. I can ponder on a summit for a little while I've got I've got the 57 cats all which I've had for the best part of 10 years and you know they're they're obviously fantastically built and they lost they lost on there as well which is which is great. But yeah, there was something about the summit that that was that was pretty enticing by I ended up choosing not to go with it but what again, do you find that it then it compares to things like the commandos and

Unknown: 8:08

I mean, you can't really like it's because he's not ceramic you don't get that I think the stereotypes is almost like a certain taste and a certain sort of smokiness to the food that the summit doesn't but if you're like looking to buy a grill that is under I think the about 1000 pounds on the news summit charcoals if you're looking to spend the 1000 pound on a grill that is got a 60 centimeter cooking surface and basically acts like a commando style for that. Well, it isn't it's a commando style grill. The summit is worth it. You know that space? You know, you'd struggle to get I mean, even the the 57 Cow is, is limited isn't what you use it for. But the Weber Summit is Yeah, that's a good old bit of surface to cook for people on.

Owen - Host: 8:58

Yeah, definitely. I mean, have you ever seen Have you seen the ranch? Ones? Yes.

Unknown: 9:03

Yeah. What is one over so long? Yeah, it's like the tip of timberland. 1300 in it like what? What could you put on that? Like, nobody if I if you put one chicken at least be lonely. It's like putting a bloody chicken in a phone box is like massive.

Owen - Host: 9:19

Yeah, absolutely. So just out of interest, then, obviously, you mentioned that you were in the police force, you know, kind of up until recently. Does that mean you're kind of moving towards barbecued more full time now?

Unknown: 9:33

Yeah, that was you know, not there was like my, you know, I'd always dreamed of maybe doing this whatever this is I do full time. And it's like, yeah, it's scary. Like I'm not gonna fight like I've been in the police 15 years. So, three years is a PCSO and 12 years as a PC in Hackney. And, you know, I'm made no, you know, no secret of the fact that I love barbecuing. And, you know, that was what how I spent all my spare time, like, literally the hours I did allow me to get home at like, 230 every day to, you know, get outside do barbecuing or things like that. And yeah, everyone's gonna say, are you gonna leave, please do this full time. And then when I started the account, there was no way that I could do it. But then a few things happened towards the end of the beginning of this year, that basically meant that I could equal to what I was earning in the police, if not more, doing, you know, sort of barbecuing events, I mean, digital content, I suppose my main thing I do now for companies and, and brands and bits and pieces. And, you know, it's just given me more time to explore opportunity, like the classes at barbecue land, they, they're, you know, always going to be on a Saturday because, you know, that's when most people want to do classes are on Saturday, but they're men having to work in the week, till, like Friday, do the class on Saturday. But now we can develop like a bit of syllabus, we can do class on a weekday, we can do evenings, and all these opportunities basically, there, and especially events that when the world opened back up, like after COVID, like everyone just wanted to do something outside like so. So literally, I did that this year, is the first time they've done an outdoor cooking area at solix. Before that, it was all indoors and wherever. And I said something to do with the fact that people just wanted to meet each other, because that's the thing and it's like social currency. People just like to chat about barbecue. Like you're put you've got podcasts, but you know, I mean, you know, I'm talking about when people go out to an to like an exhibition and see like a Trager sitting there all shiny and new on the stand. They don't want to see that. I want to see it in action. So yeah, it was wicked to be part of that. And have all these events are popping up all that so yeah. It's been a it's been a fun year. If you said to me in January, all by July, you're going to be leaving the place to do this. But yeah, happened. We are here we are.

Owen - Host: 12:04

Yeah. Well, you got certainly got a smile on your face about it. So I suppose they do say don't know if you if you do something you love you never work a day in your

Unknown: 12:11

life. Yeah, exactly. Yeah.

Owen - Host: 12:14

Well, I'd love to talk to you about the barbecue land in the events and the kind of you know what you're doing with those? I'll circle back to that in a second. Just kind of interested, obviously, you said you've been doing the the account side of things for six years. But you've always had an interest in barbecue, kind of, I suppose. Where did where did that start? You know, where I suppose being British, most of us, you know, most of our parents might not have not necessarily been out barbecuing. I know. My parents were certainly indoor cooks all the time. But you were did you kind of get an inspiration to cow and cook on, you know, coal and fire.

Unknown: 12:49

You know what we had when I was at school. So this is when I was in secondary school where I had a group of friends who I still see now. And one of them's parents always used to barbecue. So they always used to have like leftover barbecue in the fridge like sausage, chicken. And it always used to taste amazing. So I suppose when we were old enough to like, do it ourselves, we just sort of started doing it ourselves. And we'd always like, go get the me or go at someone's house. Like we had the 47 centimeter cat hole. We had a friend of mine had one of the, you know, the weather, what they call performance within that table. So he had that. And we just share it we just used to like, all gather around and just like spend a couple of quid and just get steaks and sausages and just like grill. And then mother friend, he started dating a girl whose dad was Greek. So we will just go in their house a barbecue as well. So it's like all these things like, we're like, almost like fanning the fire of my interest in cooking outside. And then yeah, when I moved out my parents house, that's what I was like, oh, you know, I'm gonna buy a smoker. And that the first smoker I ever bought was a Brinkman. Like baseline. That's been it was like literally, like 60 quid. And it basically literally had like no way to control the fire literally set the fire at the bottom, the food at the top. And that was it. Like, just off you go like, so everything I did was like no flat when you smoked it was like mahogany Brown, because there's so much smoke all over it. And then yeah, I suppose the second barbecue I bought was a Swiss grill, which was a really decent brand of like, gas barbecue. So yeah. From that, yeah, it's just you know, it's like you buy one and then you buy that nicely. Now you got like 13 and we mini garden.

Owen - Host: 14:41

Yeah. And the problem is, it's like where do you stop

Unknown: 14:47

when you run out of space?

Owen - Host: 14:48

Yeah, well, that's the thing. Yeah, I'm moved house because I've run out of space. To be fair, but you know, I'm the same. I was sort of talking Someone recently and it was kind of I'm not, I'm not sure I need anything kind of barbecue related at the moment. And then where we've had a break over the summer for from recording and obviously I'm talking to you now and we've you know, we've been starting to talk to her a few other people for our season four. And all of a sudden I've got the Twitch again. found was that I found myself looking at barbecues the other night just going oh, yeah, I could probably buy that one.

Unknown: 15:25

I probably should. What's on your wish list then? What's your like? Top three things if you could snap your fingers now what would you have?

Owen - Host: 15:33

Savage, savage barbecues. Fire cage would be one. Yep. quite like the Hellraiser? Yeah. Quite nice. And I've always had an interest in the Yoder. Which to offset smoker that you'd have to get imported from America. It just looks a thing of beauty. So yeah, I think those those three would be at the top of my list. Obviously, none of them cheap.

Unknown: 16:02

Especially the witch saya bloodier. I think they do them. They do the Yoda barbecue and they do the competition version of it. And it's like five and a half grand. And you'll have you know, that's the main pit like, someone's that some people out there have like, got a love bug, you've got deep pockets so they can buy things like that. So yeah, good luck.

Owen - Host: 16:26

What would be what would be your would be your top three on the wish list?

Unknown: 16:30

Oh, you know what? I would really like to have a play with one of Somerset grills, like, a solder type. You know, Santa Maria type grill? I'm not I'm not cooked on anything like that for years now. Did it an event? So yeah, something like that would be good. Because anytime I've not got one yet, but I've got access to one a barbecue lands and it's wickedly. So like, I don't know what it is. But I don't use the fact that it's the brand is based, like infiltrated every aspect of life. So it's mainly like, the things I have like, but it is it backstitch I mean, it's not like some of this like once you get your hands on it, you'd be like underwhelmed with it. Is that good? Like the way it's designed? The way it heats up. It holds the heat really, really well. Yeah, that's that's supposed to second on my list. And like, yeah, like you'd like? I like the Yoda. They do a charcoal version with a big flat plate. Okay, I haven't seen those. Yeah, it's like they, they do a charcoal like grill and he's got like the adjustable level of the grades. Right, rather than to that. That'd be pretty cool. But yeah, the list is endless, isn't it? I could rattle off loads

Owen - Host: 17:42

of things I want. Essentially, what we all need to do is just everyone have their own barbecue store. Yeah. Or a warehouse or something that we could. We could do. Yeah, yeah, exactly. A barbecue and all that good stuff. A barbecue land. So you mentioned a couple of times and say you got access to the gozney dome, which you're completely correct. gozney is, you know, is just seems to be the brand of the moment.

Unknown: 18:14

Yeah, yeah. Yeah.

Owen - Host: 18:17

Funnily enough, I was just, I've just got back from taking my son to his football training. And I just got chatting to one of the dads on the team. And I'm wearing a barbecue hoodie. And he's we started talking about barbecue. He's got a Rockbox right. And again, just again, we're just having a very very similar conversation that goes and you just yeah, they're almost kind of storming the pizza. Yeah, seems

Unknown: 18:44

almost come out of nowhere because rock boxes have been about for years and they don't really remember there being this much buzz around like girls need a brand. But you know, Tom the founder of it has obviously he's he's story's interesting, like people just buy into the brand knows that his story is interesting as it is like how he basically started from scratch. You know, it's almost like Richard Branson esque, isn't it? He's, you know, started from nothing. And he's built into this like global, you know, Juggernaut really? So hats off to him. Yeah. It helps that the grills are the ovens haven't changed as well. So the Rockbox Yes, the original design. So it's not changed. It's not like you go out and have to buy the new version every couple of years is that that's is that's done.

Owen - Host: 19:30

Again, Mark quality, though, isn't it as well? Yeah. Don't have to keep going out and buying the new ones. And I think I suppose we've all been in those situations. And we before we, you know, you go to your local DIY store and you buy a 40 quid one and then you end up having to replace it after a couple of months because it's rusted through the bottom and

Unknown: 19:48

by a chimpanzee twice. That's right.

Owen - Host: 19:50

Yeah, absolutely. So again, you can go back to the barbecue hand side of things. Yeah, that's it. We can kind of but But so obviously you you're working with them. Again, kind of what is the what's the kind of ins and outs of that barbecue lamb partnership that you're doing? You've mentioned events, but is there other kind of elements to that?

Unknown: 20:14

You know what I suppose I am the Social Media Manager, if anything, like I started by managing their Instagram account years ago, because I think most people would agree like social media is a bit of a mystery to some people, I just don't get it today. Like they just don't understand it. So I did my first Komodo demo, BBQ lands. And then from that got chatting to Richard the owner who obviously, he's, you know, got great business minds or he saw the you know, the, the the demo is basically were a great way to entice people in because again, you can show someone a barbecue in a showroom, but what they really want to see is how it works, what the food tastes like out of it. So we basically just started doing demos and what I did like by the a few of those, every year with him, and the talk was was to do like classes. So we started talking about doing classes a year before the pandemic it but it was just like, you know, we need to try and do something, but I was working here and other things as well. We just never got around to actually getting it off the ground. Center in lockdown did all their social media stuff. We launched a YouTube channel. It was myself. smoking ban. He did some stuff for it. Paul Nylund. So yeah, they've got a really great library of videos from a couple of different sort of barbecue chefs. They got about 100 videos on YouTube now. So it's a good place to go and like look at different techniques and stuff. And then the barn so he built an extension this year. In March was finished, he's built basically a massive barn at the back of all his showrooms. It's where the land is, is really it's on like a farm in Hitchin little wireless called so all the showrooms are like different little cabins. But then at the back there was space and he's built like this massive purpose built wooden barn so we've got a teacher in her like a you know weatherproof teaching area it's all got sink and plumbing and all that bits and pieces it's got fridges in there now so we've got an area where we can start doing classes so we started about must be about three months ago we've done commodity we started off with like a commodity Basics class. So yeah, it's just been really popular like we've had people all different types of people come in to the school not just like hardcore barbecue is like you talkin people have just bought one don't even know how to use it really. But what a bit more and obviously they go you know stuff that is fairly simple to me like Smash burgers. You show that someone who's never done one that's like, change it change their life. They're like, Oh my god, I can't believe this is how you would do one because today they've always yet someone said to me or whatever it was he was like oh yeah, normally like get this like old school where my parents do Oh, you get the means mix the egg do the breadcrumb. And I was like, what are we making meatballs or a burger? Like what's going on? Yeah, different way of showing people how to make you know simple ingredients really tasty. And that's the whole thing of the class. I don't want to like show people how to smoke a brisket for 12 hours because realistically most people aren't going to do that. Most people can get the free for 10 from like Tesco or Sainsbury's. You know the men saw the chicken or you know the sausages and why don't they have to well on their barbecue and that's kind of what we focus on. Yeah, we do like reverse the tomahawks and stuff for a bit of sort of showing off but yeah the the main dishes we do a really simple stuff like rotisserie chicken you know, simple technique but makes for lovely moist chicken and every time we do it we show people the rotisserie chicken if they've not got rotisserie chicken bio straightaway because it's the best thing I've ever had.

Owen - Host: 23:58

Yeah. And you finding then that the people that are coming to the the classes are more beginners or a you finding that you are getting seasoned barbecues that now you know just want the opportunity to cook with you or

Unknown: 24:12

everyone we've had is been newbies like not not part of the barbecue that so this is like what I would say like one of the pitfalls of having like a fairly decent like Instagram following is doesn't mean you're going to automatically sell a product from that following. Yeah, though, you can have like 50,000 followers, I mean, you're gonna make 50,000 sales if somebody's trying to sell the classes. I thought oh yeah, we'll get those people in but riously everyone sort of has a barbecue Instagram knows how to do things like Smash burgers, chicken wings, all that. So everyone we've had in it's been like people who don't really know how to like grill and have bought or are thinking of buying the Komodo. I'm wanting to see an action because you think you've got like four hours basically where you can have a play I'll try and make it immersive so people can have a go everything we do, you know, people have a go like butchering the chicken wings or like pulling the means doing the Smash burgers or, you know, reversing the steaks that all the elements you can have a go at. Plus you get to like fire up the grills, we've got like seven commodities we've got access to. So you can have a play on all of them. Yeah, it's just it's a great little area where we can teach and show people how their grills work. Doing Pelican ones as well. So that's another like a niche that people are not sure of. I don't even know what it is. What was a pellet grill?

Owen - Host: 25:31

Yeah, actually, again, talking to people that are not barbecue is talking about a trigger. Yeah. If people don't know that you break a brand. And you try to explain to them where so would pull it. What do you mean by that?

Unknown: 25:45

Is that Yeah, yeah. Yeah, like where did they go? I was like, which, what you have to plug it in, like people get get confused. And I

Owen - Host: 25:54

did you find that quite rewarding, though, obviously, it'll you know, if, if everyone is a newbie, and they're, you know, they're in the process of looking at grills potentially buying or just bought? Do you kind of get quite a good, you know, level of satisfaction, the fact that you're, you're helping them on their journey into barbecue?

Unknown: 26:10

Oh, it must be Yeah, it's great. Like, there's nothing worse than having something last month and spending like two grand on a commodity, but then not using it to its full potential and being, you know, trying a couple of times to like, get it going and being like, you know what? I'm not it's not for me to hack it in. This is simple stuff. Because suppose you know, once you it's like, you bite it? And then there's like the old analogy isn't it of like your you don't, you don't learn to drive until you pass your test or that sort of stuff. So Mubarak and isn't it I suppose you don't learn as he's made, like numerous mistakes. And that's what I'm doing with people. I'm just like, basically saying, our slide from the beginning. I've made loads of mistakes. But you know, it's like, it's more technique isn't it then than skill if you can master things like the air control on a grill, like how to stabilize the temperature then unless you're gonna like fiddle with it, it will stay that temperature. And Komodo is designed to be almost like idiot proof. They got deflector plates. So you know if you couldn't say really fat Hey, you've got to worry about big flare up fires and stuff. So yeah, it's there are a lot of good grills teacher.

Owen - Host: 27:21

You've kind of always segwayed into one of the things that we like to talk about, about our barbecue fails about the many mistakes do you want to share with us one of your barbecue fails?

Unknown: 27:33

Oh, how long have you got Jesus

Owen - Host: 27:36

as long as you need.

Unknown: 27:38

Like, when I first started cooking when I felt when I got my a Weber Summit first time, I didn't understand the fact that you basically get treated like webcal. So I've got like a whole chimney of charcoal filled the grill with like, love with charcoal, and just dumps like the lit chimney in the in the grill. So it got to like 300 degrees Celsius. So I couldn't figure out how to like get the temperature down. So the brisket was like shoe leather at the end of it. I've got like a bit of a nemesis thing going with beef cheeks where I've tried them a couple of times and it just don't don't come out how I want I'm like rockhard bullets. I'm one of these people that if I mess something up, I will just have to do it again and again until I get it right. Yeah, yeah,

Owen - Host: 28:26

baby. So that's that's an interesting thing. I'd spoken about it before because that was one of my fails. beef cheeks. Yeah. Mine came out like I think where the fat had rendered it was almost a wallpaper paste it right gluey and clumpy and it just it was not a good flavor or texture to have. Yeah, but you had said that yours were like rock hard so it's interesting too.

Unknown: 28:55

Didn't I didn't wrap my hands I know like now you have to brace them in some sort of liquids to get in like that squeegee that's the mistake I made like whether it be like a shallow braise because this they're the it's the collagen you need to break down so you need to take that like that higher temperatures get that collagen breakdown be like Paul Paul, isn't it so you need to like wrap up. But yeah, you know when you just did it to ourselves

Owen - Host: 29:24

if you didn't

Unknown: 29:25

know you know what? I haven't I haven't done it for a while actually. I should do Yeah. I've got some pink cheeks Alfredo might give them a go first. Yeah,

Owen - Host: 29:35

I'm the same though. I kind of want to have another go just to make sure that I can get them. Right. But I hate wasting money and I hate wasting food. So yes, when you can't when they're inedible is the worst feeling isn't it?

Unknown: 29:50

Yeah. When when something can't be saved. Yeah, and that's, you know, that's what I was. Brisket is one of the things I like I'll do Do it every now and again because it is good for a post. But realistically, I'm like, Ah, he's such if you like if you mess it up, there's no saving it and if you've if you take it over very hard to save, I mean yeah you can like use it in a shoe or a chili or you know do use it for someone else. Yes that like that window at the end of it and your time has got to be spot on as well. So if you want to have dinner, you know, you've got to start early in the morning or the night before or Yes. Danger Danger. Yeah,

Owen - Host: 30:33

but it's the one that everyone you again you were talking about newbies getting into into barbecue I think where there's such a still a such a heavy American influence. And if you go onto YouTube and you've got American barbecue brisket is still revered as the kind of the piece of meat to cook isn't it? You know, you ribs in that but it's still brisket is that it's the thing. And it's daunting, isn't it the first time again, especially if you're not used to a barbecue or you're not you know, you're not mastering those techniques that you were saying. It's a really complicated piece to try.

Unknown: 31:10

Oh massively and as you just like touched on there, it's like the you need to have done a few events and know you know, like the phrase are probing like bow or not being funny. What does that even like? What does that mean? All these like terms are thrown about No, you know, the videos don't really explain what that actually means. As in like your meat should have very little resistance when you probe into it. Because you've wrapped it it's like gone through the store you know? Yeah, well it's like terminology and briskets are like people compare it to YouTube so they'll see like someone do a brisket an American like grain fed brisket, and it will have a lovely gaago It will be you know really moist really fatty religiously. I mean, I've really totally different all of our cuts like a totally different to American meat. I mean, we're lucky enough like my in laws got a house in California, so we'd go out. Well haven't been out for a while, but we've been probably about seven or eight times. And when we go to supermarkets, we can get these like massive steaks, like big fat rubles, like two inch thick and they're like $7 But it's all grain fit. I'll tell you what, British British beef is the best in the world. I will always this is the hill I will die on because having tasted stuff from around the world like we just our stuff is more beefy. It's more like the fat is like a nice yellow you know, we've got the best, basically like ecosystem to grow amazing beef. I mean, if you tried to meet mass stuff

Owen - Host: 32:36

No, I haven't. No, honestly,

Unknown: 32:38

you need honestly, treat yourself is so good. Like Ali, the guy that basically founds it. He is like a savant when it comes to like aging me so he won't let anything go unless he's like age to his specification. It's all like x dairy cow. So the fat is beautifully marbled, nice yellow is like marble throughout, and it's really reasonably priced.

Owen - Host: 33:01

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Owen - Host: 34:05

Visit aos kitchens.co.uk Well funnily enough though, you've literally so we spoke to Genevieve Taylor, in a previous episode and you've just mirrored exactly what she was saying about British beef. Yeah, and how it just doesn't is head and shoulders above you know everyone else and again, you talking about the jiggle on the you know, the US prime beef but it is fattier, it's cornfed and you're not actually getting the quality the best quality of me

Unknown: 34:35

Yeah, exactly. Yeah, you know, I don't know why we we don't think about it more like nope, but the thing is now like we've social media there are like companies that are trying to push their sort of breed of beef a little bit more so like Hereford beef. I've been doing some stuff with them. And then it's the Hereford beef count like board of like cattlemen who have fun It's like singing about the beef and you know Herefords near Wales like, again, beautiful green, lush lands graze on so all the beef is epic. And there's these little farms and pockets of like people all around the UK they're doing these amazing things, not just beef like we've got the best that some of the best pork in the world some of the best turkeys, you know, like, we don't sing about our produce enough. So yeah, YouTube is a lot to answer when it comes to like barbecue and the, the way we cook it, you know, like free to run on ribs, for example, last last too long, six hours for, you know, baby back ribs that when we get over here, thin and tiny. That's, that's well, too much cooking. But you're sticking to that recipe, you there. That's what's going to put people off. I've done these six hours. And they're like, you know, dry as a bone. And

Owen - Host: 35:51

horrible Bowser is an exceptional amount of butter and sugar. That gets used in the free to one method as well, isn't it? Yeah, I think the source the sugar, the butter? Yes. It's mad. I almost never do. I think I've done the three to method once. Yeah, I just don't kind of get involved in that at all.

Unknown: 36:11

But I suppose it's almost like a introduction to doing ribs. Because if you've never done it, that is a good way of getting your first cook underway, isn't it like smoking and then wrapping them then sourcing them. But really as the as you progress, you will know the signs like you'll see a little bit of the bone sort of exposed a little bit. If you are it's time to wrap now. And then you'll prime VR, they're nearly at 90 degrees, I might as well take them out and glaze them. So yes. Is that introduction, isn't it? I just hate that I hate you know, pigeonholing people into like, saying you got to do it this way. And that's it. And if you do it any other way is wrong. Worse? Not that that's not the case? Is it just like, you might find a way that works for you. If you do your ribs suddenly? Two hours and then one hour then unwrap 30 minutes. That's, that's fine. Is this this the way you like doing things?

Owen - Host: 37:02

Yeah, I couldn't agree more. And also, you know, I think we all know once, once you've started cooking meat a few times on the barbecue that no piece is never really identical. And you have to be able to adapt. So you can never almost stick to the same tried and tested method every time because the meat won't let you do that most of the time.

Unknown: 37:23

Yeah, is that like barbecuing outside is literally like, you've got so many pitfalls, so many things that go wrong. Like, I know if I want to whenever we do a barbecue at home, like my my wife's only really likes to eat chicken and sort of lean why meats, we've got my mother in law who is sometimes vegan, must my brother in law's vegan, my sister in law sometimes vegan so sometimes we do a barbecue and cooking lambs do like that for different things like for different dishes, and then people turn up late, then you got to like hold it back. And then you know, people want to see what you're cooking to open the lid and all these like, you know all these things that will mess with your cook basically. So you've got to like think on your feet, then you've got live fire to contend with as well. So all these different elements of barbecue and that's what I love. It's like suddenly things go wrong. It's like spinning plates sometimes you're like, well I've read do this change that you know get some more wood and then you know someone's turn up I'll go through this now. Site. Yeah,

Owen - Host: 38:26

absolutely. Again, the fact that we can talk about it and still get super excited talking about it even though we're not actually doing it. I think that's a just a testament to how much we all love barbecue.

Unknown: 38:37

noticed a way of bringing people together

Owen - Host: 38:42

100% I'm really interested to know what would you I'd like to come on to your Instagram actually in a minute. But what would you say is your favorite thing to cook on the barbecue?

Unknown: 38:57

I like a good steak. I do like a good steak. Yeah. I've probably particular type of steak. I'll probably go code to birth over tomahawk. Just because sometimes Coke versus and more easy to sort of manage on the grill. We've got when you got a tomahawk, something like this. That bone takes up a lot of space. But he's a quite nice cool handle. But yeah, I love I think ribeye is probably one of my favorite cuts. So any form of ribeye, whether it be kind of Earth just normal ribeye, you know. Tomahawk. Yeah, just simple like, simple. Don't cover it loads, Rob, just like literally good. So sometimes I don't even saw it before and I'll just sear it. And then slowly afterwards, like Let the meat speak for itself. You don't. It's hard, isn't it? Like? Because you don't know what if you don't know what the beef tastes like hogenom or Salzburg on it, so it's better to cook it first and then salt to taste afterwards. That's what I like to do. But then yeah, you is the host of causes, isn't it? Sometimes that sort of or you know, let the ingredients

Owen - Host: 40:07

Yeah. And again, you were saying about is no one way is the right way is what you've just said just again, it's I suppose testaments that and sometimes you might fancy a little bit of a rub just for a bit of flavor. Sometimes you won't sometimes you just as enough, I'll get people

Unknown: 40:24

I'm on tick tock now as well. And that's like, fucking Oh, that's another Jesus that's like, wild west people. So I think, Oh, my God, how these people even got allowed to have phones, let alone connections. Danger dangerous. And people like, you can only flip a steak once. And I'm like, what? Since what, like, Who told you that? You know, like, steak police, apparently. Yeah. I mean, like everyone, like, it's their way or the highway. I'm like, now let's just you flip as many times as you want. So this dotted line won't make a difference. Like, because I remember that from old TV shows. I was like, you've you've got to only flip estate once. Because then basically like, the juices will sit in the middle and all this sort of stuff. Like come on. It's not true.

Owen - Host: 41:13

Yeah, so well, maybe we touch a bit more on tick tock, but certainly your your Instagram. So I noticed, I think you do in some turkey within the last few days? Yeah. A lot of it's almost kind of step by step guides, aren't you in a lot of the aspects, almost exclusively video content? Now, certainly majority of it is.

Unknown: 41:41

Yeah, you know, well, you've just got a basically give the Instagram algorithm what it wants. And at the minute reels are the favorite thing. I mean, if I'm honest, I like doing sort of longer form content, more like YouTube style tutorial videos like because for me, I like to see how things are done like step by step. And what I suppose we got appreciate about Instagram is it's a bit of a revolving door. So you'll keep your core like following day roll, like people that like, you know, follow the same people will follow them for years. But realistically, probably like 80% of your account is like a revolving door of people who haven't seen this stuff before. So, you know, just because you've cooked turkey once doesn't mean you can't do it again, like the next year and blah, blah, like people won't scroll back down your accounts, like your 200 posts, and oh, he's already done that. And so yeah, and I always like to try and get the turkey stuff done early. Because when we lose the web, I just go, isn't it. So October is a dodgy month where you're never really going to be able to cook outside. Unless you're lucky. I mean, we've had quite a nice October. But I did all my turkey stuff in September when the weather was lovely. And yeah, this year, I wanted to show people like you can do it in a few different ways. And like cost of living is a big thing. So one of the turkeys I've said that's what I broke down into its different component parts. And basically every part I wanted to show people like you can use it for something so rather than cooking your whole turkey on Christmas Day, and just using the leftovers like sandwiches, but treat yourself through the breasts, or one breast on Christmas Day with a leg that's enough to feed like six people. And then that way you've got half of it left over so you can do over like some of the other branches on the other leg. You've got the wings like turkey wings are an amazing dish I love turkey wings are so underrated because they don't you don't really get unless you go to like Smithfield especially as butchers they're really hard to get but they're lovely. And then the carcass as well like another thing like Oh, I'm all about like no wastage so the carcass are basically roasted that up and made gravy out of it so like turkey gravy videos

Owen - Host: 43:51

I was I noticed a lot of a lot your videos as well there's no as a cheeky bottle of whiskey Oh yeah. Trace

Unknown: 44:01

Yeah, we did something with them I've been doing I've been doing videos for that now for about 18 months. So during lockdown myself and Hilary from barbecue lads we had a sizzling Saturday's like Instagram Live show So Instagram Live was that at the time that was like the thing that everyone wanted to be on like that was what generated the most views and most sort of traffic to people's Instagrams car but now Instagram lives kind of dead in the water like no one's really sitting around looking at their phones 24/7 Everyone's out back at work and all that. So that was one of our main sponsors for the show. So every Saturday we we did every every other Saturday so we had some sort of Buffalo Trace cocktail or drink or infused into cooking. And again, the flavors of it just complement barbecue really well so like that like, you know like brown sugar, vanilla, you know, like, you know the like cinnamon type flavors like go really well with barbecue Last mix well few them on Friday.

Owen - Host: 45:02

I was just gonna say how much of it educates us for barbecue and how much it's just a cheeky drink on the side?

Unknown: 45:08

I'd say well, when we when I first started doing this, I mean we were we did a Father's Day shoot and they built a bar in my garden for me. So I've got like a, you know, like a almost like a tiki hut bar that they built. They shoot and they will ask us to keep and it's got optics. So I've got like three balls Buffalo Trace on the optics. So like, I do the old light I get like I say what's really nice with Apple ties. Buffalo Trace and Apple ties is Ace and they actually that drink designs. So they did this is like barbecues one thing began is like drinks and cocktails and they basically go to a company and say look, we want you to like design drinks to go with Buffalo Trace and they will have like mixologists taste it and complement the flavors. So basically the apple goes really well like the toffee like caramel flavors. So yeah. Buffalo Trace loads of ice. That's an amazing drink. Yes, it's

Owen - Host: 46:02

like a heist science lesson and because of that type of thing.

Unknown: 46:06

Yeah, like mixology. Again, really similar to barbecue you build a drink the same way you would build like a layer of you know, bark on a on a brisket you will like put this in because it collard resident let's say you do like a mustard glaze, then you do the rub, then you might do another rub on top of that, because that like cataracts, they are very similar like that the flavor profiling of barbecue and cocktails. Just goes hand in hand coffee is another one. Coffee goes really well of barbecue. Yeah.

Owen - Host: 46:39

Well, we've started to talk about ingredients and pairing. So I think what would be quite good to now is move on to our barbecue bingo challenge where we'll spin that wheel. But obviously, a new part is that if you can think of an ingredient to add to the list for our next and that'll go into this for hopefully for our next guest to to get so if you just give me one second I'll share my screen hopefully you're not allergic to anything so very high tech is a lot of money gone into into this.

Unknown: 47:23

We'll try to try to read.

Owen - Host: 47:28

So we've got liver, which was last week's guest. So that was left by Neil from gorilla gorilla. We've got Sue Mac that was left by Big Nose barbecue crew make maple and pecan ice cream that was left by David from spice punch. And then we've just got some other bits and pieces but we've got everything so a bit of duck, sweet pastry, fish whiskey down to like mint paella, those types of the reason why ingredient. Well, there's a mix some sometimes. Sometimes it's a dish,

Unknown: 48:07

say like, Hey, I'm making chips or something like

Owen - Host: 48:09

Yeah, well, you could do if you wanted to. Yeah, you could. Yeah, as long as it's an ingredient or a dish that could that can be cooked. And there is one called my signature dish, which is what your signature dish would be. So what what would you say you're famous for?

Unknown: 48:24

Would it be the steaks? Yeah, I suppose steak is like one of the main focuses of my page. It's hard. I was like really struggling to answer this question when someone says what's missing? We do something well, I've watched like MasterChef or something and she goes oh, what would you cook I wouldn't be using this. And I love it so many different things. How do you choose chicken I love I think chickens really versatile so you can do lots of chicken.

Owen - Host: 48:55

Okay, so if it lands on mice in which dish will be something chicken based?

Unknown: 49:00

Yeah, I think so. Yeah.

Owen - Host: 49:01

Okay. All right. Well, we'll give it a spin. See what we get carry the choice is yours. Lovely. What would what would you say is your go to curry?

Unknown: 49:16

You know what I love? I love a biryani if I'm getting it from the takeaway. I'll get a biryani but at home I always make a butter chicken curry with chicken thighs to chicken. Yeah. It's particularly simple to me for curries. Yeah. chicken fries are amazing.

Owen - Host: 49:40

So yeah. Okay, well, yeah, that sounds curry dish coming soon. Sounds good. Okay, so I'll add it straight to the list. Now what would what would be the greeting or dish that you'd want to add to the list for for the next guest? Oh, chocolate buttons. Nice buttons. Right? That is added to the list. Love it.

Unknown: 50:09

Yeah, because Okay, desserts on a barbecue I don't really see many people do it so yeah, why not? Good choice. I've got massive sweets if I love sweets

Owen - Host: 50:22

Yeah, chocolate ice cream is my killer.

Unknown: 50:27

Really high school. It's not something I particularly like but I've when it comes like sweets and chocolate I'm like all over it. Yeah I've never really what's your go to ice cream

Owen - Host: 50:41

I like rum raisin ice cream or a pistachio ice cream

Unknown: 50:46

more Yeah. So I like ice cream will be want to go to sweet olive picker mix. You know the but you know the buzz sweets you get from the corner shop. They're like pink laces or like sour twists, all that sort of stuff. I'm like, yeah.

Owen - Host: 51:15

I really enjoy licorice comfort. Ooh. Not many people do.

Unknown: 51:23

I was gonna say yeah, licorice is one of the things I used to get offered at Christmas. You're like,

Owen - Host: 51:28

oh, no, I love licorice. I think this is a first for the podcast. By the way. We're talking about

Unknown: 51:33

sweets, sweets. You know what after like a day of doing barbecuing or demoing or classes. The lot on eat when I get home is barbecue. So I normally have like a stash of sweets or like chocolate in my car. So whenever I drive home, I've got like, something sweet to like, take that. Smoky like, you know? Yeah, barbecue flavor away. Just have something like, totally the opposite. Yeah, I completely get

Owen - Host: 52:02

that. I normally do that. But it's probably nine o'clock at night after I have been cooking all day. Like you said, you just want that. Sugar Rush.

Unknown: 52:11

Oh, yeah. When I get off this, I'm gonna go and have some peanut butter. Peanut m&ms And watch telly.

Owen - Host: 52:18

Don't blame me. I suppose. What? What can we expect for 2020 23. From from from you check. So it's exciting lined up.

Unknown: 52:30

The next biggest thing for me is I'm finally re launching my rubs. So I've got my own range of BBQ rubs that I've had. I've had them for years, I've been I must have been doing them now for about three years, maybe a little bit longer actually. Must be close to four. But basically, I had issues with the last company that did them for me. And I haven't had any for it must be good of 18 months, I've not done a run for yeah, good 18 months. And I always wanted to basically like rebrand, and do them in shakers and have two sizes, you know, a very, very much started as like making it myself in my kitchen and bagging it myself and selling it. You know like hand, you know, my first order was to Riverside and I had bagged 100 sachets of rub. And it was like to me, it was like, that's where it all started versus was in the kitchen. So now I've just basically found a company that, you know, with almost I'll be family travel really like they approached me and said about doing a collaboration. And as I will funny you mentioned, I'm looking for a firm to actually take over the whole production of it. So I've been told it's going to be 14th of November, there'll be available on Amazon. And we'll have two sizes, we have a large shaker like 200 230 gram and a small like 90 gram shaker and it's the four core no added sugar flavors. So all the rubs are now added sugar. Great. So yeah, for you know, high heat grilling, they're perfect because the sugar when you know there's no no sugar apart from what naturally occurs in the ingredients, so they won't, they won't. Obviously, yeah, well if you've exposed this super high heat, but realistically is not going to like caramelize like the sugary rubs that you can get ahold of but yeah, it's going to be excited.

Owen - Host: 54:30

Can you say what? Can you say what the flavors are? I wasn't

Unknown: 54:35

so yeah, my my core rain so I mean, the first one I ever created was meet us which is like an old school barbecue. Like fairly it's not not very cool. So it's always more like a like a powder but it's what I would consider like old school barbecue like loads of like cumin smoked paprika, cayenne like salt, pepper, garlic, like the nice red color. Good Don't ever really started Multi Purpose rub. I've got like a version of ranch. So like a dry ranch rub. So like full of flavor like dill, parsley, salt, pepper, garlic, I've got a cat. It's called cowboy coffee, which is like coffee based rub. So again, beautiful for like slow cook like brisket, pork. And we, the last one we developed is called outlaw. And it's almost like a spicy yet now you know what it's like. It's like a few. It's like, almost like an Indian fusion. So it's like salt, pepper, garlic, tumeric and Oregon out. It's really nice. It's, it's really salty. So you have to use it quite sparingly. But it just really makes me come alive. Like because it's got that beautiful like yellowy Tumeric in it, which is like quite earthy as anyway, it just balances really nice. So yeah, I'm excited like the company I work with now they'd like, Wouldn't basically get it underway until they had all the certificates and all the different ingredients were like, sourced properly. So everything's gonna be really nice. And yeah, we're going to go live on Amazon been till the 14th of November. So by the time this airs, it might be out. So go and check Amazon. Yes, yes. Do shameless plug, because,

Owen - Host: 56:19

well, this is the whole point. You want to talk about it? So that's absolutely fine. Again, I think it's very much about promoting British barbecue in all its forms, right? So where that's classes, rubs, sauces, going back to YouTube, and we were saying you've got you know, you said that it's got a lot to answer for because it's all American based. I suppose what we just need to make sure is that there's more English and UK based channels promoting UK based butchery and those types of things. So yeah, let them shout it or you need to. Yeah, exactly.

Unknown: 56:54

You know, I'm not trying to like poopoo other brands and rubs, lighters, especially if we get it from the States or whatever. But I've looked at some of the prices of things now like when they get because it'd be an important in like, I saw a cup of coffee was like a bottle of lines of something in barbecue, and it's like 20 quid. Salon. Yeah, I was like, Jesus, I suppose. Yeah. Like you're you're important in from America and Australia. I think it's I think lasers is Australian. But yeah, like, you know, things are just more expensive nowadays. Like when I first started doing it, the the rubs are fitting like eight nine H but now you're talking about three years on things have gone up so much, like never gonna be able to do that. Yes, by the buyers. Yeah. Yeah, the whole thing, the whole thing of it is that there's no added sugar. So really, what I'm aiming for is people that are like on keto, or diabetic or have a lot healthier than that, because that's basically why they come about like, myself and my wife, we did the keto diet. But what we realized really quickly is we couldn't use any of the rubbish in the cupboard because they're full of sugar. Yeah, so what we basically did is like designed rubs that didn't have any sugar so we could use them on our food. And that's where meet us was born. So that was like, the first one. And then everything I've tried to do has been no added sugar. So yeah, no, don't write.

Owen - Host: 58:15

It will appeal to a wider audience and barbecue as well, wouldn't it again, if you are looking for people that are meant to be that, that healthier lifestyle, even if they're indoor cooking, but just want that flavor?

Unknown: 58:27

Yeah, massively. And what we found is when we we started doing it, we got a bit of a following from the Weight Watchers community as well, because it's like, those sins. So all the because there's no added sugar like you can use as much as you like. So yeah, the Weight Watchers crowd were really like big on it as well. But I've been getting emails from people saying I want to get back in stock. And I'm like, I don't know, like it's been a long time. And all the stuff that's going on in the world is basically caused the delays. It should have been ready in March this year, but it's just taken so long because the war in the Ukraine has affected stuff that you wouldn't, you know, appreciate like Cubans that apparently has been really hard to get ahold of like no one can go to Cuba in anymore like, you know, so Yeah, finally, when the light is at the end of the tunnel, we're nearly there.

Owen - Host: 59:13

Excited. Fantastic. Well, is there anything else that we haven't spoken about so far that you wanted to tell our listeners

Unknown: 59:24

not like I think it was like, the main thing for me going on is like the barbecue land stuffs really taken off. We've got a full calendar of classes now for next year who got 25 classes. I've got just start doing a pizza class as well. So my first ones is Saturday. 29th. So yeah, I think not many people know that barbecue land is there because it's where it is. It's kind of tucked away. But yeah, check it out because the school is epic. They've got an amazing what's the website, barbecue land. dot Coda UK. And they've got amazing I'd say like a, you know, children's playground of, you know, grills that they've got offset smokers. They've got tomatoes they've got, you know, pellet grills, they've got all for you to go and look at. It does stock a really eclectic range of grills like, you know, some things like that. Where's that come from? He's got this thing called a tech low roast. You heard of these? No, it is the big long, like, patisserie, basically. So, it holds 40 skewers, but only smells they must. They only hold skewers about what that three inches. But moto basically turns all these 40 skiers at once they're like big. They're big in Italy. They're like popular in street food. But what it comes with we I think you have to buy it is like a box or big, big metal box. And the idea is you put your base of the box at the bottom and it's got like 100 holes for your skills. And then you put in, like me, and the what they basically show on the demo video is lamb breasts. So you pack it with Lambros this big box, and then you put your skills in the house be like a plank, you know, like were you like putting things in? Yes, you put your 100 SKUs in, and then you get your knife and you cut down the holes in the side the slots. So then when you take the box away, you've got 100 Perfect skewers of lamb Brown, and then you put them in your rotisserie and they all turn at the same time. This way is like really sounds great. That

Owen - Host: 1:01:31

sounds pretty cool. It's pretty cool.

Unknown: 1:01:33

Yeah, I did a video I did chicken fires because I thought I can't get ahold of Llanberis, but it didn't have a chicken fries. It worked really well. And seemed like twiddling away once was like pretty yeah, pretty epic. So yeah, he's got some weird stuff there. But yeah, it's it's definitely a place to visit.

Owen - Host: 1:01:52

Perfect. And again, just just for anyone that's perhaps not following you or you know, hasn't seen you Where can where can they see your content?

Unknown: 1:02:01

So basically, all major platforms, Instagram, Facebook, tick tock, YouTube. All of my platforms are at Jack's meat shack. So yeah, if you haven't followed me or seen my stuff, check me out. It's pretty good dispose

Owen - Host: 1:02:24

of that. Well, thanks very much jack for the podcast. It's been great chat. Knows perhaps we'll we'll pop down into barbecue land and run into your or catch up with you a show. Obviously there's loads of barbecue festivals and things next year. So

Unknown: 1:02:40

yeah, honestly.

Owen - Host: 1:02:43

Well, I suppose I probably should let you get back to your peanut m&ms. And I'll yeah,

Unknown: 1:02:47

it was good. Like it's been nice chatting to you

Owen - Host: 1:02:51

and you Yeah, I'll catch you saying cheers. And that's it for another episode of meat & Greet BBQ podcast. Thanks so much for Jack coming on and talking about his journey into barbecue his very successful Instagram account and now what's taking them into a career in barbecue after after leaving the police force. So as ever we want to hear from you. We want to find out exactly what you've been up you know up to where you want us to talk about so please do get in contact through our social media channels through the website meat & Greet BBQ podcast. On our website we do have the meat & Greet BBQ podcast store which has got the official merchandise. There's some affiliates that we're working with fantastic brands like Therma pen so please do go check that out and we'd love for you to be rocking the merch and seeing seeing the meat & Greet BBQ podcast everywhere and until next time, keep on grilling Today's episode is brought to you by aos kitchens, the South's leading outdoor kitchen design and installation specialists