Sauce Mastery and BBQ Mishaps: An Adventure with Waz's Sauce Hut

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Today's episode of the Meat and Greet Barbecue Podcast is brought to you by AOS Outdoor Kitchens.

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They are the South's leading outdoor kitchen design and installation specialists.

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We're back with another episode of the Meat and Greet Barbecue Podcast.

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Today we're talking to Woz from Woz's Sauce Hut and we're going to be finding out how the business started his inspiration around creating barbecue sauces.

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And, as ever, we want to hear from you.

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So you'll see at the top of the episode description our fan mail link where you can message into us.

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Unfortunately, we can't message you back, but we'd love to hear.

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So make sure you pop your name and your message and we can read them out in the in the next uh episode without further ado.

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Here's Woz.

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Hi, woz, thanks for coming on to the show.

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Really excited to have you here and start talking about your delicious sauces.

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Um, please, for everyone that hasn't heard of Woz's Sauce, please tell us a little bit about yourself.

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Yes, I'm Warren, aka Woz from Woz's Sauce Hut.

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We do a range of handcrafted everyday sauces, so they're not pigeonholed into just barbecue.

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You can use them as marinated glazing dipping, add them into dishes that you cook, just to try and get people to experiment with flavours and food.

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Again, we try and make them free from all the junk we don't want in our food.

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Yes, that's me in a nutshell, really.

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Again, really fantastic to have you on.

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Obviously, myself and Dan have tried a number of the sources and know how great they are.

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So we, you know, when the opportunity came to talk to you, we were keen to kind of understand a little bit more about the story and kind of, I suppose, where you started, to kind of where you are now, and also you know any juicy gossip and you know first, if you want to tell us about what's coming up in the future, that'll also be, uh, appreciated as well.

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But, um, so I appreciate not pigeonhole into into barbecue, but just sort of food in general.

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So how did you?

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Have you always kind of been into food and doing sauces and how did you?

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How did it come about?

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um, yeah, I've always been.

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You know, when I was a kid, everything had to have sauce um with it.

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I come from a family my dad was a chef, um, so we got that love of food from him.

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He um always did like weekend cooks and if we ever had people over, family and friends, he always did the big spreads um, that I love doing, um, but funny enough, it was more from my mum, um, during the weekday meals.

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My mum's the type of person if you could just put a peel peel on the plate, she's happy.

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But she was able to turn these, these dishes, into such flavor bombs, um, and always, as a kid, remember sitting there thinking, wow, this is, you know, it just tastes so good.

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Um, but course, always had to have a little bit of sauce with it as well.

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So, yeah, there's that sort of food background I come from.

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So that's where sort of the main love for food started, I suppose.

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And going from that passion, did you just wake up one day and go, I'm just going to make some sauces.

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It's like an epiphany at night time.

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Tomorrow I'm going to make some sauces.

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No, it wasn't actually.

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I always used to sort of mess around, sort of, coming home from school for lunch I'd always like squirt loads of stuff together and make something from it.

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Um, but the actual source side of things mainly, I suppose, stemmed when my children were born.

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Um, because both my son and my daughter had so many allergies.

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Um, I swear my.

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I don't know if you've ever seen the the um simpson advert where bart's in that ball yeah, that should have been my son, you know.

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I mean, it's just like everything he was allergic to.

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So, gone the days of just popping in and picking up a sauce off the shelf and using it.

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So I had to start adapting the type of sauces I liked um that at that time was very much barbecue orientated um to try and make them allergen free so they could have it as well.

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Um, so that's sort of where semi stemmed from just sort of making sauces that the family could have, um that wouldn't put him in hospital it's.

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It's strange, isn't it, the amount of let's say it crap that turns up in sources that you wouldn't even imagine that could set off so many different things in people.

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As soon as you speak to anyone that has any sort of allergies, you start to realize how limiting it can be.

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So how was it trying to replicate or create the sources that wouldn't set anything off?

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And also, I imagine it limits how much you can put in to extend the shelf life as well, because there's lots of those types of things that could set off allergies that extend the use-by date right.

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It does.

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For me it was basically just trying to find alternatives.

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So where say, for example, say they would use Worcestershire sauce?

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You know, then you try and find a free-from sort of alternative and stuff like that, but also just trying to just bring it back to just using wholesome ingredients, fresh ingredients.

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That would make a delicious sauce without adding, and there's plenty of sort of natural preservatives you can use that gives it that shelf life.

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But ironically, if you just use pure ingredients, that helps straight away.

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I'm going to straight off what's your favorite out of the range that you've got?

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What is your favorite?

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I know what mine is and I'll tell you in a sec, but I'm keen to know what's yours Funny, if we get asked this a lot of the shows and it's like trying to choose your best child there's always one though, yeah, we all have one.

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I suppose the captain, because that was sort of probably one of my first sources.

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Um, at the moment I'd say today is probably the new ambassador, the south african source, because we've not long launched that.

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So I'm sort of just constantly playing with it, pushing it, seeing what it will work with and what I think it won't work with.

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Um.

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So I probably say, yeah, the captain, because it's one of the first we launched.

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It's probably still there, my favorite yeah, so I said that we've obviously tried a few.

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The captain is one that we haven't, but for me it was kraken's fury okay, yeah, uh, like a spicy brown sauce, oh my god, it was a proper kind of punch in the face for breakfast you know, your bacon sandwich, oh, brilliant it's that, and also it's the rum element that really comes through in it too.

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That it's it's like a holiday punch in the face, and I don't mean like from a, from a festive point of view, it's like christmas, but it's a, it's like on a beach punch in the face.

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Um that, and I also love gentleman's choice as well.

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Those are my two favorites so the the kraken's fury came about basically when I launched the captain.

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Um, that's a honey rum chipotle sauce.

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Everyone sort of loved it and but there was just a few said we want a hotter version.

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Can you do a hotter version?

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And I wasn't actually going to do any hot sauces because I think there's so many great companies out there doing some amazing hot sauces.

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But for me, I'm not a great hot sauce fan.

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I'm more flavour-driven than heat-driven.

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So I always said to them if I can do it where it's more flavour-based and the heat doesn't just sort of blow your head off and you don't enjoy your food.

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So that's how the Kraken came about, just by tweaking the captain.

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I think that's a really important thing.

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Me and Dan have had this conversation multiple times about.

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You're right, there are some fantastic hot sauce companies out there, but there is also some hot sauces that are really not nice because they have prioritised heat for impact and I find you know if they really sometimes sour and bitter tastes because it is focusing on heat rather than flavor, and for me it's just not my type of personal choice.

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You're right, you want you almost want the flavor to come first and then the warming heat that comes afterwards as an afterthought, necessarily, rather than something that's too in your face.

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That's what a lot of people get when they have the kraken.

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They get all the flavor first of sort of the honey, the spices from the rum, and then that nice little warm sort of chipotle flavor on the back end of your palate.

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And then often they say where was the heat?

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and I say just wait and then build yes, yeah but it drops off fairly quickly, even though it's it's naga we use.

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It's quite a hot chili, um, I think combining with the other ingredients, it just drops off nicely.

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So when you go back to your food you get what I call that roller coaster ride of flavors heat, and then back to the food again.

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Um.

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So yeah, it's funny because the tropical flame that we've just launched is the habanero and pineapple.

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That's the other way around, so you get the habanero heat first, but then the pineapple pushes through that, so then it drops the heat down, so then get the sweetness of the pineapple.

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Um, so yeah, the two sort of.

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I don't know if I'll do any more hot sauces.

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I'll probably just stick to those, but who knows?

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never say, never right yeah yeah, just thinking as well about the fact that this journey kind of started with looking at options for your children.

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So like was your son like six or seven when you introduced the kraken and was his feedback like, oh, this tastes like, you know, uh, say, the jerry's dad, you know, well done in getting that rum coming through yeah, my boy just could not do hot sauces.

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I'm not surprised at six or seven, you know yeah but yeah, the Kraken's actually one of his favourites is it?

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yeah, he really likes it.

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Well, he is almost 20 now nah, in my head he's six or seven, because it's far funnier.

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Yeah, but my daughter, she's still little, she's almost 18.

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That's not going to happen.

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And I'm interested to kind of know your process.

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So how long does it take you to go right?

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This is the source that I'm going to do, or this is the idea of what I want to do to here, it is, bottled, going out to a stockist.

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How long does that process normally take?

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It can vary.

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So the cracker sphere is fairly quick because I already had a base from the captain.

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Fairly fairly quick because I already had a base from the captain.

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Um, so anywhere from six months to sometimes longer, because what I tend to do is I tend to make the sauce, put it on the shelf, leave it for a month or so, let the flavors really settled out, and then try it again and then see if I'm happy with it then, um, and then sort of start tweaking it.

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The one that gave me probably the most headache was the Hawaiian tropics.

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So that's a hibiscus base sauce that came around with sort of a four o'clock in the morning.

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Couldn't sleep just thinking about what's in the cupboard and I remembered I bought my wife a bag of hibiscus leaves for tea and I was like I wonder if something could be made out of it.

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It's got a really nice floral note to it but it's got a nice little sharpness as well that I thought would be ideal for cutting through sort of fattier meats like pork and duck.

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But it also had quite a softness there that I thought would pair quite well with fish and chicken and stuff like that.

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So there that I thought would pair quite well with fish and chicken and stuff like that.

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So I made that one, tasted it I thought, yeah, I've nailed it first time.

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Can't believe this.

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Put it on the shelf.

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Came back and it just had this really disgusting bitter taste to it.

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So I tweaked one ingredient go back.

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That didn't change it.

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So that ingredient goes back to the same.

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And it was just all this tweaking constantly back and forwards and it turned out that it was the length of the brewing of the tea wow, really changed the strength of the hibiscus tea but then brought in this like bitterness to it.

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So yeah, it was probably a good six, seven months that one.

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It almost came to a point where I saw saying work, this isn't working and, funny enough, that was the one that when we launched um won us the great taste that year when we launched.

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I was pretty chuffed about that.

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I've persevered through that one yeah, and obviously in in the kind of various iterations of, of obviously what you've come to now and you started to talk about pairing and I know that's what me and Dan kind of wanted to talk to you about you know, in terms of, is that part of the process as well, that before it is bottled and ready for sale, that you are testing it and that it goes?

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You know you do cook a I don't know a joint of pork and try whatever sauce and actually, yes, that doesn't quite work.

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Or actually this pairs.

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Do you?

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Do you kind of have to do a lot of cooking to go through and and see what pairing happens?

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or yes to a point, um, but what I've also tried to do is because, you know, I'm a strong believer that each person picks different things out of food and especially sauces.

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So when we do shows, we do tasters, and often people go, oh, I'm picking this out and I'm like, okay, fair enough, um.

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So yeah, I try and sort of see what it goes when I'm cooking and when I've made it, but then I like to sort of keep them quite.

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I don't pigeonhole them again, like I was saying about the barbecue that, oh, this one is only a chicken and this one will only be fish, because what I want people to do is go I wonder if it would go with this and for them to start experimenting and finding that joy of going wow, this is, this is amazing, um, like our carpe diem coffee sauce.

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That's probably the only one, to a point I would say it's mind-blowing.

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On beef I was going to mention that.

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I was waiting to kind of say to you that I love the fact that a coffee and beef to me are a beautiful combination.

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I love the fact that it almost feels creamy and to me I don't know if it's in there or if I imagine it, but it feels like there's a bit of cinnamon as well.

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There's something that sort of that note that maybe is reminiscent to coffee, that matches so well with beef that when those things come together it's so rounded that it feels specifically to me, with beef, a great pairing it is, yeah, and also where we encourage people to use it in sauce in your dishes.

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So chili con carne is tacos any of those mince-based dishes have worked really well.

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But you know, I know people that use it as a salad dressing and that's sort of what I want to sort of see in here.

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So people going, oh, I've tried it.

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Like this.

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Um, like, one of my best ones is um paul from potter's barbecue.

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Yeah, he's put the island breeze, the mango sauce, on his McFlurry.

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I was about to say, I'm tempted to put the Carp DM with some sort of whether it be ice cream or chocolate or something it feels like.

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If it's a mixture with brownie or something it feels like it would go quite well.

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Yeah, and I think that's the beauty of food in general, especially when you start going down sort of the sauces or even rubs, um, just finding different ways to use that product and not go oh that's my beef rub, that's my chicken rub.

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But go, hey, why didn't I put the chicken rub on some beef or on some fish or you know, just to see what it does.

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I always say to people you're never going to create a meal that you're going to go, that little stuff you're going to normally get.

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Yeah, I didn't really overly enjoy that, but guess what?

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I've found something, I've learned something.

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I'll try something different next time yeah uh, yeah, me and dan had a bit of a cookout session last year and I picked up a number of your sauces from uh rusty barbecue and uh shack mk, I think was where I got crack and fury.

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Um.

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So, yeah, me and dan just basically had a bit of an afternoon and we were trying lots of sauces and rubs and, uh yeah, it was a cracking day, yeah day cracking day.

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Oh, I didn't even mean that something that I'm fascinated by because I don't think it's talked about much, and as someone who's in the industry.

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How do you even go about working out things like used by dates?

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Is it as simple as you bottle it and leave it for as long as possible, then check it after a week, two weeks, a month, two months?

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How do you even start to come up with that process for it to also be signed off?

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yeah.

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So that that was a real headache for because, you know, our council wasn't overly helpful.

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When I phoned them about stuff, they were saying sort of like, like, when I had to get out the shed for cooking in, um, I phoned them up and said this is what I'm doing.

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They're like, okay, what do I need to do?

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And they're like, well, you build it, we'll come and have a look at it and if it's right, we'll let you know.

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And I thought this isn't field of dreams build it and they will come type of story.

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It's like why could we spend?

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I don't need to.

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My dad sort of said do this, do that?

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So when it came to the actual testing, again, I went back to the council and said what do I need to do?

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And they were like well, we can't really advise you.

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You need to search for labs that would do testing.

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I was like, okay, and that took probably about six months phoning around, finally getting to people and they'll say, oh, how many sources you test in a month.

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And at the time I had four sources, that was it.

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I said I only want to test four.

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Okay, what do you want testing?

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I was like I don't know.

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Help me out here, give me some feedback in two weeks.

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it's not going to kill anyone, right, in case you tell me that it's safe.

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You know what I mean.

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And I said I want a good shelf life.

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One company said oh yes, it's about £10,000.

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Jesus, each source.

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And they were like yeah.

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I was like, okay, maybe I've got to go back to the drawing board here.

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Fortunately I found this amazing little independent company, phoned them up and they were like no.

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So I gave them the list that they sent through.

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They said you don't need any of that, it's a source.

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You need this, this, this and this and this and test it, and it's done through real time so you determine how long you roughly want your source to last.

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So for me I wanted a minimum of at least two years on the shelf, because I thought if my sauce is sitting on someone's shelf in a store for more than two years, it's not going to be a good sauce, but I thought at least it gives then the stockists time with it.

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Yeah, so I sent them off enough to test the first batch to get the baseline of ph and sort of bacteria and stuff like that.

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And then every six months they just tested another batch they had on their shelves and if it passed then it moved on to the next six months and yeah, until it got to the two years.

00:19:42.634 --> 00:20:07.670
Um, unfortunately our sources are really stable, though they could have gone longer, but I said, look, two years is is plenty yeah yeah, definitely again, that seems like overly making it complicated for you when you're trying to do the right thing to launch a business and not necessarily getting the help that you need yeah it's.

00:20:07.829 --> 00:20:22.135
I think it just counsel to counsel, because I've spoken to you, know so many people now that I've met through the shows and I've got talking to, and one thing I will say the community, especially the barbecue community, yeah, they're just fantastic.

00:20:22.135 --> 00:20:25.050
They'll help you out, they'll give you advice, they're pointing directions.

00:20:25.050 --> 00:20:39.988
At the beginning I didn't really know anyone generally in that industry, um, but yeah, you get to me and they said well, try here, try this, um, and then you get to know different techniques and different ways of doing stuff and different connections as well.

00:20:40.008 --> 00:20:43.532
It's brilliant out of interest.

00:20:43.532 --> 00:20:45.675
Um, did you?

00:20:45.675 --> 00:20:49.119
How did you get into the barbecue community?

00:20:49.119 --> 00:20:51.709
Um, are you?

00:20:51.709 --> 00:20:56.307
Are you an avid barbecuer yourself, and and it just kind of fitted, or you?

00:20:56.326 --> 00:20:58.030
know where did that start?

00:20:58.030 --> 00:21:14.398
Yeah, so I've always enjoyed cooking on open fire, um, when I was younger, always had my dad always had a barbecue that we used to cook on, but it was never, ever anything hate to say it very typical sort of english barbecues.

00:21:14.398 --> 00:21:28.807
And then I met my wife, um around 25 years ago now, um, and she's from south africa, so when we got married I spent um almost a year and a half over there.

00:21:28.807 --> 00:21:33.529
So then really got myself into the whole braai and the open fire and the poi keys and stuff like that.

00:21:33.529 --> 00:21:44.278
Um, so that sort of reignited this passion for cooking outside, um, and to be honest, I don't think I've cooked indoors properly probably for the last 10 years.

00:21:44.278 --> 00:21:47.707
You know everything gets cooked outside.

00:21:47.707 --> 00:21:48.789
Fortunately, now I've got this.

00:21:48.789 --> 00:21:52.488
I had like a little outdoor kitchen that's now turned into a storage room.

00:21:52.488 --> 00:21:59.587
Uh, my wife, uh, kindly gave up her decking area so I put a big roof over it.

00:21:59.587 --> 00:22:02.573
All my barbecues in here now, where I am now.

00:22:02.573 --> 00:22:14.996
So, yeah, it's quite nice, it's all covered and I could just come here doesn't know what the weather's doing yeah, and cook, so yeah, so it's sort of I've always had that passion, but I think it's just slowly got bigger.

00:22:15.818 --> 00:22:28.421
Um, as you start cooking more and start learning different techniques and then also, just through the barbecue community, learning how so much more a barbecue can do, you know, and I love.

00:22:28.421 --> 00:22:29.942
Someone said to me I use it all the time.

00:22:29.942 --> 00:22:33.532
If it's got a lid, it's an oven, simple as that.

00:22:33.532 --> 00:22:42.055
And I'm like when he first told me this, I was like, oh, that makes sense, because you're always thinking, oh yeah, but I'm cooking like a joint type of thing.

00:22:42.055 --> 00:22:42.869
It needs to be in an oven.

00:22:42.869 --> 00:22:45.545
Yeah, well, it's got a lid, so it's an oven.

00:22:45.545 --> 00:22:46.686
Just put it in your bar.

00:22:47.428 --> 00:22:56.770
So, yeah, so stuff like that um, do you think subconsciously that's why your sauces work so well with barbecue?

00:22:56.770 --> 00:23:01.429
I know they can be for everything, but do you think that's part of that why that journey has worked in that way?

00:23:02.309 --> 00:23:02.971
yeah, possibly.

00:23:02.971 --> 00:23:22.869
Yeah, because originally I suppose that's what I originally was aiming for I was going to do a range of barbecue sauces because I also got a little bit tired of the typical barbecue sauce sweet, sticky brown sugar, just brown sugar full of, full of absolutely everything under the sun.

00:23:23.230 --> 00:23:33.343
That's not good for you in a way, and I thought it's got to be something more flavour-based and just not sort of this one dimension.

00:23:33.343 --> 00:23:34.186
Don't get me wrong.

00:23:34.186 --> 00:23:54.288
I think a good barbecue sauce has its place and I think we've seen a change in flavour profiles of barbecue sauce, but I do still feel the typical barbecue sauce is just very flat, let's say, just sugar, more sugar, a little bit of liquid smoke and more sugar and that's it, and so that's.

00:23:54.288 --> 00:24:09.007
I suppose that's where my initial thought pattern was to create this beautiful range of barbecue sauces, but quickly got to see that actually these are more than just a barbecue sauce.

00:24:09.007 --> 00:24:12.515
The these, these are a sauce that can be used in everyday cooking.

00:24:12.515 --> 00:24:14.385
So I always say to people don't change how.

00:24:14.425 --> 00:24:37.710
Remember if I was just doing something in turn in the kitchen that needed some liquid smoke or whatever, and I'd never tried it before I put it in the dish.

00:24:37.710 --> 00:24:40.355
Okay, it enhanced it, but I didn't.

00:24:40.355 --> 00:24:47.297
I wasn't enough into smoking like I am now that I would have probably just bought the smoke in myself, with burning wood or whatever.

00:24:47.297 --> 00:24:51.515
Have you ever just tried a teaspoon of liquid smoke on its own?

00:24:51.515 --> 00:24:55.953
It is probably one of the worst things in the world.

00:24:55.953 --> 00:24:56.895
It's so foul.

00:24:57.537 --> 00:24:58.018
It really is.

00:24:58.018 --> 00:24:59.430
It's that harsh bitter.

00:25:00.112 --> 00:25:00.272
Oh.

00:25:00.594 --> 00:25:11.952
God, yeah, on its own, but I think again, with liquid smoke, in the right way, with the right ingredients, balanced correctly, it adds that nice little undertone.

00:25:11.952 --> 00:25:20.252
But yeah, if you use too much of it it's harsh, it rips your taste buds apart, it really does.

00:25:21.246 --> 00:25:32.397
I think it also gives you the opportunity to be exact as well, which, if you're just trying to apply smoke to something, it's so much harder to get exactly what you're looking for.

00:25:32.397 --> 00:25:34.588
Don't get me wrong, if you're doing like a brisket or something.

00:25:34.588 --> 00:25:40.993
Longer term, there is this uh, it's the right word danger to try and put as much smoke on it as possible.

00:25:40.993 --> 00:25:44.271
But anyone who's been barbecuing for a while you would have had once or twice.

00:25:44.271 --> 00:25:48.364
You've gone, I've over smoked that which, which is something that's rarely talked about.

00:25:48.364 --> 00:25:54.387
You know, everyone's talking about these smoke rings and things, but I suppose at least liquid smoke if you're going for consistency.

00:25:54.387 --> 00:26:04.998
It gives you that level of control which you wouldn't have by simply chucking bits of wood over embers and coals, you know yeah, and I must.

00:26:05.057 --> 00:26:12.192
I've never, I've never, enjoyed that heavily smoked meat, or it's fine, it just never sits right with me.

00:26:12.192 --> 00:26:26.098
Um, so even when I do a brisket or poor pork, um, I will like on the tray, I'd only do super smoke for a short period of time so you get, you get the flavor, you get that smoke flavor.

00:26:26.098 --> 00:26:35.613
Um, yeah, on my first early sort of barbecue and I was the same keep chucking the logs on yeah on this inch thick sort of like smoke ring around it and all this.

00:26:35.613 --> 00:26:36.295
It was just that.

00:26:36.516 --> 00:26:47.019
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00:27:47.010 --> 00:27:54.355
One of the things that we hold dear on the podcast is barbecue fails.

00:27:54.355 --> 00:28:10.555
Now, obviously, we can talk about sauces if you prefer, rather than some cooking fails, but I'd love to, yeah, if you've got any sort of great stories around some of the things that hasn't gone so well cooking or sauce-wise that we'd love to hear them.

00:28:11.546 --> 00:28:20.997
Yeah, so cooking, and I haven't tried them again, and I must do because I've got to redeem myself Beef cheeks.

00:28:23.426 --> 00:28:28.669
Oh, Owen will back you up with this as well, I've had a good experience with them, but owen not so much.

00:28:29.170 --> 00:28:36.071
So I thought to myself I'm gonna do these beef cheeks and I wanted to do them in a poiky, over the fire.

00:28:36.071 --> 00:28:42.817
So I was looking at the sort of the recipe and all this and I thought, yeah, I've got it, yeah, perfect, put them in, get them to nice color, then add all the other flavors.

00:28:42.817 --> 00:28:51.891
And then and I thought, yeah, I've got it, yeah, perfect, put them in, get them to a nice colour, then add all the other flavours and then, over the fire, let it bubble for like six odd hours, seven hours, and I thought this is going to be the bomb.

00:28:51.891 --> 00:28:53.872
I mean, I was really sort of looking forward to this.

00:28:53.924 --> 00:29:00.690
I almost did this procession with this big pot and put it on the table and went in there and, oh, what's this?

00:29:00.690 --> 00:29:04.997
And I was like prying this lump of meat off the bottom and it literally was just a brick.

00:29:04.997 --> 00:29:07.279
It was just like, you know, it was a deadly weapon.

00:29:07.279 --> 00:29:10.895
It was so hard and it was just like black and yeah.

00:29:10.895 --> 00:29:14.691
So, yeah, my, my, my family, don't let me live that down.

00:29:14.691 --> 00:29:16.630
And I said to her I said, oh, I'm going to buy some beef cheeks.

00:29:28.664 --> 00:29:29.647
I was, like you, super excited to try.

00:29:29.647 --> 00:29:37.653
I'd never cooked them before so I uh, I kind of part smoked them and then braised them a little bit, um, but I honestly I could have hung wallpaper up with them.

00:29:37.653 --> 00:29:38.694
They were so pasty.

00:29:38.694 --> 00:29:40.759
It was just you know.

00:29:40.759 --> 00:29:48.778
You know, when you've kind of taken the fat and the sinew and it is like gloopy, gluey wallpaper paste, it was yeah.

00:29:48.778 --> 00:29:49.539
Yeah, it wasn't for me.

00:29:50.747 --> 00:29:53.655
So, yeah, I've got to redo that and redeem myself on the beef cheeks.

00:29:53.655 --> 00:30:04.215
Not so much a fail on the sauce, but I underestimated, when I was designing it, doing the Kraken, the power of the naga.

00:30:04.917 --> 00:30:05.317
Yeah.

00:30:11.965 --> 00:30:14.310
No mask, no, no gloves, no stuffing, and I suffered for hours.

00:30:14.310 --> 00:30:22.388
Funny enough, it's the only chili that makes me sneeze continuously oh, like somebody, everyone reacts slightly different.

00:30:22.409 --> 00:30:24.615
Right hot chilies make me hiccup.

00:30:25.215 --> 00:30:25.537
Okay.

00:30:25.865 --> 00:30:28.374
Like I will start hiccuping before it's too hot for me.

00:30:28.374 --> 00:30:30.992
So the problem I've got is sometimes I'll go for a hot curry.

00:30:30.992 --> 00:30:32.250
I'm like I'm really enjoying this.

00:30:32.250 --> 00:30:33.113
It was like, are you?

00:30:33.113 --> 00:30:47.469
Because you were just hiccuping the whole time and I don't know where that comes from, but I know other people like you said who sneeze and sneeze and sneeze with hot chilies as well.

00:30:47.489 --> 00:31:00.692
Just like sheer pain, your eyes are like swelling up and yeah, so not so much a foul, but I learned to wear protective clothing you've got to be careful what you touch with your hands afterwards as well yep, I've made that mistake as well.

00:31:00.833 --> 00:31:14.529
I've had a pole on fire for at least 24 hours, because it doesn't matter how much you wash your hands, if you've had something properly hot, there is one, two, three, maybe more skins you don't want to be touching.

00:31:14.529 --> 00:31:16.635
If you've had hot things on your hands, right?

00:31:17.739 --> 00:31:25.519
oh, it's vicious stuff and you know, naga is not the the hottest out there, so I'd hate to think how some of these other chilli chillies react.

00:31:27.116 --> 00:31:28.125
Oh it's painful.

00:31:28.125 --> 00:31:29.358
That's factual.

00:31:29.358 --> 00:31:54.204
I did it in a hot wing challenge where I tried one of the hottest wings that they were doing at Sizzlefest, washed my hands 20 minutes later, had a wee and I could still feel it more than a day later that's pain, that is so just um more, just on the cooking side, for for a minute was uh, obviously you mentioned a traeger.

00:31:54.766 --> 00:31:58.253
Uh, you've got your kind of shack there that you're, you know your kitchen.

00:31:58.253 --> 00:32:00.417
What do you tend to cook on?

00:32:00.417 --> 00:32:04.795
Um, when you know, when you are creating meals for yourself and the family?

00:32:06.065 --> 00:32:20.789
So midweek, when it's a bit of a hurry, I say the Traeger Ranger, Because something about the Traeger when you cook chicken in a Traeger it just locks in that moisture.

00:32:20.789 --> 00:32:27.011
So I suppose go-to would be the Traeger for quick, easy meals.

00:32:27.011 --> 00:32:46.942
Yeah, it's harder because I like to try and rotate so no one gets left out go through them all, then go through them all so during the weekend it's definitely either the Bry from the Bryman or the Masterbuilt.

00:32:46.942 --> 00:32:53.520
I quite enjoyed playing with that the gravity fed one yeah, the 800.

00:32:54.082 --> 00:32:58.450
Yeah, I have just picked up a Blackstone, so Enjoyed playing with that.

00:32:58.450 --> 00:32:59.051
The gravity fed one yeah, yeah.

00:32:59.051 --> 00:33:02.673
Yeah, I have just picked up a Blackstone, so I'm around with that at the moment.

00:33:02.673 --> 00:33:08.557
What else I've?

00:33:08.576 --> 00:33:12.665
got a Louisiana ceramic grill and I think that that's.

00:33:12.665 --> 00:33:13.386
That's just great.

00:33:13.386 --> 00:33:29.624
It's like tonight I just fired it up for some good old steaks, get a nice sear on them, because that's one thing Traeger, I don't think you can get with a Traeger unless I'm wrong and someone can help me out with that but you just don't get that lovely crust on a steak.

00:33:30.361 --> 00:33:32.942
I've not managed it with a Traeger, I think the new ones have got that.

00:33:32.961 --> 00:33:34.551
I could be wrong, but I think the new ones they've got that's.

00:33:34.551 --> 00:33:46.548
That could be wrong, but I think the new ones with that sliding event, haven't they on, so you can get I'm not sure I know, because I know we were me and dan were playing with uh.

00:33:46.667 --> 00:34:07.734
We went down to aos kitchens, who sponsors the podcast, recently and we did a bit of cooking and we ended up using the traeger newberline one with the induction hob and it's an incredible piece of kit to be fair you'll be able to get a proper sear using the induction hob, but is that the same as if you were doing it actually on the grill?

00:34:08.822 --> 00:34:13.375
yeah, I think the grill with the flames and that just gives that flavour.

00:34:13.375 --> 00:34:13.878
Yeah, so that's probably.

00:34:13.878 --> 00:34:15.353
I think the the grill with the flames and that just gives that flavor.

00:34:15.353 --> 00:34:18.521
Yeah, um, yeah, so that's probably.

00:34:18.521 --> 00:34:20.907
Yeah, it's probably all I've got.

00:34:20.907 --> 00:34:26.686
I'd say so, yeah, plenty to play with and different forms I quite like.

00:34:26.686 --> 00:34:32.985
So the live fire side uh, I've got a tiny little fire pit that I use sometimes, the tripod.

00:34:34.288 --> 00:34:38.155
Um, I'm seriously considering venturing into that.

00:34:38.155 --> 00:34:44.418
Like for years and years and years, I've been looking at some of the kadai bowls and tripods and things.

00:34:44.418 --> 00:34:52.184
But um, if I was going to do it, I want to make sure that I pair it nicely with, as you said, a proper fire pit so we can enjoy the fire pit.

00:34:52.184 --> 00:34:53.206
Stick a grate on there.

00:34:53.206 --> 00:34:55.260
If we want to do anything hot and fast on there, we can.

00:34:55.260 --> 00:35:00.958
But if you want to get more excited, get the tripod out, get an asado going on there, that sort of thing.

00:35:00.958 --> 00:35:10.021
But I'm not quite there yet, but I I think that's probably gonna be my next barbecue purchase, if I'm honest very good.

00:35:10.300 --> 00:35:13.786
Yeah, yeah, go to also the uh bale slightly.

00:35:13.786 --> 00:35:38.137
I've set up my tripod with the um the chicken basket yeah put the chicken in and you just slowly just take it off the hook and rotate it and it was all going perfectly fine until I went to rotate it and the latch came undone and the chicken fell out come on so I quickly scooped it up, put it back in the cage, hung it up, looked down and one of the wings had come off.

00:35:38.277 --> 00:35:41.972
So I thought, well fine, it was almost done, but chef's treats.

00:35:41.972 --> 00:35:44.016
I just picked it up like that put out.

00:35:44.016 --> 00:35:45.659
There was a lumber coal on the other side.

00:35:45.659 --> 00:35:54.791
Notes of self check first before you shove it in your mouth.

00:35:56.076 --> 00:36:03.007
To be fair, I bet if you had like any ulcers or anything, that would have seared that and sealed it perfectly, yeah, right.

00:36:03.516 --> 00:36:07.342
So that was a big old lump on the end of my lip, oh God.

00:36:07.342 --> 00:36:09.061
That sounds awful.

00:36:11.396 --> 00:36:13.083
I had a mini fail recently.

00:36:13.083 --> 00:36:15.882
Luckily I Googled it afterwards.

00:36:15.882 --> 00:36:26.259
It's fine to do, but the people who owned this property previously had a maple tree in the garden which they cut down and I was told they'd put all the wood for it in the wood store.

00:36:26.259 --> 00:36:29.503
That was left here and also down the side of the greenhouse.

00:36:29.503 --> 00:36:31.342
So I was like, oh, I like maple.

00:36:31.342 --> 00:36:37.856
I'll do a bit of indirect and I'll chuck some maple on there, try and get some flavor through it.

00:36:37.856 --> 00:36:45.018
It doesn't smell right, but I've been told what it is eating.

00:36:45.018 --> 00:36:46.963
The steak doesn't taste like maple.

00:36:46.963 --> 00:36:49.512
It's nice but turns out.

00:36:49.512 --> 00:36:50.594
Spoke to the neighbor afterwards.

00:36:50.594 --> 00:36:54.440
He's like now, when he cuts down the grapevine he just puts all of the vine cuttings down there.

00:36:54.440 --> 00:36:57.527
So I've smoked over grapevine.

00:36:57.527 --> 00:37:00.056
Apparently it's a thing and it's fine.

00:37:00.056 --> 00:37:04.204
But when you're just told, nah, you might have poisoned yourself, mate, you go.

00:37:04.204 --> 00:37:14.907
Oh, be a bit more conscientious with what you're doing so what's, uh?

00:37:15.007 --> 00:37:15.628
what's next?

00:37:15.628 --> 00:37:17.271
What?

00:37:17.271 --> 00:37:18.411
What's are you?

00:37:18.411 --> 00:37:20.394
I don't know if you're allowed to drop any secrets.

00:37:20.394 --> 00:37:30.842
Uh was, but uh, you know what's the plans for the business and sources and things moving forward I have got a source in mind I'm playing with.

00:37:30.963 --> 00:37:35.474
I won't say what yet, um, but yeah, I have got a sauce.

00:37:35.474 --> 00:37:36.737
It's probably going to be more.

00:37:36.737 --> 00:37:45.047
The only thing I will say it's going to probably be more sort of the towards the mopping, maybe, side okay possibly.

00:37:45.067 --> 00:37:47.393
So that is sort of more focused gear to that.

00:37:47.393 --> 00:37:51.503
The barbecue, uh, yeah, maybe.

00:37:51.503 --> 00:37:53.289
So I'm not sure how it's gonna go yet.

00:37:53.289 --> 00:37:55.574
There's something, there's something there.

00:37:55.574 --> 00:37:56.476
I know in my mind.

00:37:56.476 --> 00:37:57.119
There's something there.

00:37:57.119 --> 00:38:01.815
I just got to try and work out how to get that all to come together.

00:38:01.815 --> 00:38:10.757
Uh, business wise, for me it's just really just trying to grow it into, stock it to get people to try it.

00:38:10.757 --> 00:38:13.905
Um, one of the other I didn't mention.

00:38:13.905 --> 00:38:26.965
One of the other main reasons was my main job I do is manual labor and, um, when I was younger I damaged my back and now I'm getting that ripe old age it's getting harder to do the manual work.

00:38:26.965 --> 00:38:34.106
So that's one of the main reasons we set this up so I could hopefully transition over and it to be my full-time work.

00:38:34.106 --> 00:38:42.027
That'd be the dream to be able to just do the sauces yeah okay and um, yeah, so that's that's the, that's the plan.

00:38:42.228 --> 00:38:54.101
Long term is to turn into a full-time job, but yeah, just to get out there and get people to try it and and, uh, yeah, hopefully get them experimenting with cooking again fantastic.

00:38:54.362 --> 00:38:56.507
well, talking about experimenting with cooking again Fantastic.

00:38:56.507 --> 00:39:08.045
Well, talking about experimenting with cooking, I think this is probably a good time to do our barbecue bingo challenge, where we can hopefully give you a decent ingredient to try and cook something with if you're up for it.

00:39:08.045 --> 00:39:15.422
So I'm going to share my screen and I'll bring up the wheel that we can kind of run through the ingredients.

00:39:16.215 --> 00:39:25.085
Yeah, I kind of want to talk people listening on the podcast through this, because I'm conscious that not all of you watch on YouTube.

00:39:25.085 --> 00:39:29.106
In fact, a lot of you listen to podcasts and you guys can't physically see the wheels.

00:39:29.106 --> 00:39:30.556
How do you know what's on there, right?

00:39:30.556 --> 00:39:52.126
So items on there we have Szechuan pepper, duck, chicken hearts, beef, tongue, monkfish, pineapple, octopus, goat, vindaloo paste, andouille sausage, beef neck, kangaroo, tripe, squid paella and something that we love to call my signature dish, Owen.

00:39:52.126 --> 00:39:52.768
Do you want to go through that?

00:39:52.768 --> 00:39:53.893
Yeah, so if it lands, call my signature dish, owen.

00:39:53.893 --> 00:39:54.655
Do you want to go through that?

00:39:55.599 --> 00:40:00.755
yeah, so if, if it lands on my signature dish was, we'd love you to cook what you're best known for.

00:40:00.755 --> 00:40:03.744
So what would that be what?

00:40:03.744 --> 00:40:04.987
What are you best known for?

00:40:06.110 --> 00:40:15.088
yeah, it's funny because I was listening to one of your podcasts the other day and I mentioned the family I was coming on I said what would you say my signature dish is because to me, me I don't feel like I've got one.

00:40:15.088 --> 00:40:17.239
Yeah, because I'm painful.

00:40:17.239 --> 00:40:22.427
I very rarely cook necessarily the same thing weekly or even monthly.

00:40:22.427 --> 00:40:23.940
I always like to try something different.

00:40:23.940 --> 00:40:30.679
And they both sort of said maybe my pork belly burnt ends Nice or a bunny chow.

00:40:32.340 --> 00:40:32.960
Oh, okay.

00:40:33.460 --> 00:40:36.764
Yeah, they're the two sort of dishes that they enjoy the most when I cook them.

00:40:36.784 --> 00:40:38.204
I don't think I've ever had bunny chow.

00:40:38.744 --> 00:40:45.489
So basically it's a Durban curry, so from South Africa, so it's got a bit of spice to it.

00:40:45.489 --> 00:40:55.831
And then what you basically do is you get a nice fresh white loaf of bread, you core out the center and you fill it with curry and then you just sit there and just pick away at the sides and eat the curry.

00:40:55.831 --> 00:41:01.123
It's just sort of picking away at the sides to the bottom so you get that nice little soggy base that you just then eat.

00:41:01.664 --> 00:41:02.586
I've had that before.

00:41:02.586 --> 00:41:03.981
I've never heard it called that.

00:41:03.981 --> 00:41:08.827
So in Wales I've had that at least twice or three times.

00:41:08.827 --> 00:41:10.440
I've only ever seen it called a curry loaf.

00:41:11.222 --> 00:41:11.623
Okay, yeah.

00:41:15.195 --> 00:41:15.956
I've never seen it called a curry loaf.

00:41:15.956 --> 00:41:17.501
Okay, yeah, I've never seen it cool called that and not something you bring up.

00:41:17.501 --> 00:41:20.530
Often, like in wales I've had this and I've not seen it anywhere in england.

00:41:20.530 --> 00:41:21.737
What's wrong with you freaks?

00:41:21.737 --> 00:41:25.231
But um, it's, it's not something you see anywhere.

00:41:25.231 --> 00:41:26.494
It's really really rare.

00:41:26.494 --> 00:41:37.530
But if you anyone who's near cardiff or wants to go down there, there is an area that's kind of known locally as like kind of the Curry Mile.

00:41:37.530 --> 00:41:43.327
But if you go past the university there's a turn on the left and it's all different Asian establishments.

00:41:43.327 --> 00:41:47.505
It's not just Indian places lots of stuff there but quite a few places down there do it.

00:41:47.505 --> 00:41:49.603
But I've not seen it or heard it.

00:41:49.603 --> 00:41:51.775
I just thought it was a quirky Welsh thing.

00:41:51.775 --> 00:41:55.242
I didn't know it was actually it like it was south african originally.

00:41:55.282 --> 00:41:56.885
Yeah, it's a south african dish.

00:41:56.885 --> 00:42:02.945
Uh, could be wrong, and but I believe that's where it stemmed from was durban um, in south africa.

00:42:02.945 --> 00:42:13.867
That's why I call it it's mainly a durban curry, but yeah, they could call it bunny chow, very nice I think that'll be a good one, okay, so, so what we'll do then?

00:42:13.887 --> 00:42:14.628
we'll give it a spin.

00:42:14.628 --> 00:42:25.666
All of these ingredients have been left from previous guests, so if you could have it in the back of your mind, because whatever you get, I'd love you to add one on for the next guest.

00:42:26.434 --> 00:42:29.221
Maybe it doesn't land on the tripe or the monkfish, I'll be happy.

00:42:29.221 --> 00:42:41.733
Harman tripe Beef tongue, I don't mind come on, tripe beef tongue, I don't mind okay, so we're spinning you couldn't have done that.

00:42:41.793 --> 00:42:51.614
Better beef tongue you don't mind that, so it's fine okay, so what sauce would you pair with beef tongue?

00:42:53.081 --> 00:42:55.110
carpe diem, I think yeah, carpe diem.

00:42:55.110 --> 00:43:02.047
I think, yeah, yeah, Good show Carpe diem, or actually probably all the Hawaiian tropics.

00:43:02.047 --> 00:43:04.181
It's really nice with beef as well.

00:43:04.181 --> 00:43:06.181
It's like a little bit different, a little floral.

00:43:06.181 --> 00:43:09.644
Yeah, probably the carpe diem my go-to for beef.

00:43:10.797 --> 00:43:12.775
So what's your initial thoughts with beef tongue?

00:43:12.775 --> 00:43:15.655
What springs to mind when you're on the spot here.

00:43:15.715 --> 00:43:17.842
But yeah, yeah, please.

00:43:17.862 --> 00:43:52.141
My wife actually didn't like beef tongue when I made it last oh yeah, um, for me, I, I think straight away I go to like your sort of tacos, um those type of thing, burritos with it in sort of boil it first with some spices, get that membrane off into the smoker for a few hours and then finally chop it straight onto like the blackstone or griddle plate, get that little bit caramelization going on, um, so, yeah, that's where I'm sort of thinking.

00:43:52.141 --> 00:43:58.275
Down that route, I might find a different way of doing it than I've done it before.

00:43:58.275 --> 00:43:59.394
That's my problem.

00:43:59.394 --> 00:44:02.164
If I do it one way, I'll find a different way to do it.

00:44:02.164 --> 00:44:06.315
The next, yeah, we'll see, but yeah, I'm happy with that.

00:44:07.338 --> 00:44:08.262
I've never had beef tongue.

00:44:08.262 --> 00:44:09.527
To be fair, it's not something I've tried.

00:44:09.527 --> 00:44:12.103
I probably should, but I know that my family probably won't eat it.

00:44:14.878 --> 00:44:15.840
I just don't tell them.

00:44:15.880 --> 00:44:19.447
Have this, have a go, yeah yeah, steak what do you think?

00:44:19.487 --> 00:44:21.755
yeah, and they say I'll eat it and I've gone.

00:44:21.755 --> 00:44:22.577
Oh, that's really nice.

00:44:22.577 --> 00:44:30.061
Then I tell them, because I'm always bringing unusual food like my grandfather, rest his soul.

00:44:30.563 --> 00:44:32.746
Um used to cook beef tongue all the time.

00:44:32.746 --> 00:44:45.382
The way he got me to have it he said there's only one way to cook beef tongue you boil it, take it out, leave it to cool and then you dice it finely and fry it off so it really gets that color in it.

00:44:45.382 --> 00:45:10.302
And then he just used to put it in sandwiches Like sandwiches, tomato sauce or, if you're feeling spicy I don't know why I felt that way but tomato puree and great way so tacos to me feels almost like a better version of that, like a, like a pimped up version, so that would be a great way to do it yeah, no, I think beef tongue's got a lovely rich, that real rich beefy flavor.

00:45:11.164 --> 00:45:12.407
Uh, it stinks when you're boiling it.

00:45:12.454 --> 00:45:15.971
Yeah I wasn't gonna mention it, but the smell that's one of the big memories that I have from flavour it stinks when you're boiling it.

00:45:15.971 --> 00:45:21.842
I was going to mention it, but the smell that's one of the big memories that I have from him doing that You'd go over there and be like, oh, it's beef tongue day.

00:45:21.842 --> 00:45:23.702
Yep, definitely is.

00:45:24.856 --> 00:45:28.264
Yeah, it's pretty strong, the old beef tongue.

00:45:28.485 --> 00:45:32.105
So what ingredient would you like to leave for the next guest?

00:45:34.536 --> 00:45:40.105
I was thinking about this, and one thing I do enjoy and I've got my family to enjoy it finally was frog legs.

00:45:41.677 --> 00:45:42.601
Ooh that's a first.

00:45:42.601 --> 00:45:54.161
I do basically a bit like buffalo wings, but buffalo frog legs with a buffalo sauce and stuff like that, and yeah, it's really nice.

00:45:54.161 --> 00:46:01.485
So I did that about three or four months ago and got the family to all eat it.

00:46:01.485 --> 00:46:03.239
They actually quite enjoyed it.

00:46:03.239 --> 00:46:06.543
Finally got my neighbour across the road who we pass food to.

00:46:06.543 --> 00:46:09.021
He was like, oh, that smells nice, what's that?

00:46:09.021 --> 00:46:09.864
And I sort of showed it to her.

00:46:09.864 --> 00:46:10.860
She goes oh, I don't want that.

00:46:10.860 --> 00:46:12.956
I got her to try it.

00:46:12.956 --> 00:46:13.036
Try.

00:46:13.036 --> 00:46:13.739
She enjoyed it as well.

00:46:13.739 --> 00:46:18.751
So, yeah, little buffalo frog legs are really nice it carries flavor so well, doesn't it?

00:46:19.152 --> 00:46:20.456
there's something about it.

00:46:20.456 --> 00:46:22.422
I I always think they taste clean.

00:46:22.422 --> 00:46:24.427
I know it's hard to describe.

00:46:24.427 --> 00:46:32.704
It's like a clean, I don't know if I'd say fishy, but almost pleasantly tinged chicken is how I describe frog.

00:46:33.445 --> 00:46:34.889
I always say it's like a sweet chicken.

00:46:35.349 --> 00:46:35.530
Yeah.

00:46:37.976 --> 00:46:40.742
Yeah, not much meat on there, but it's.

00:46:40.742 --> 00:46:42.146
Yeah, I enjoy it.

00:46:42.146 --> 00:46:44.179
It's got a real nice sort of sweet texture to it.

00:46:47.186 --> 00:46:47.487
Lovely.

00:46:47.487 --> 00:46:51.164
Well, we're kind of coming towards the end.

00:46:51.164 --> 00:46:57.407
Now I just wanted to is there anything that we perhaps haven't covered so far?

00:46:57.407 --> 00:46:57.956
It doesn't even.

00:46:57.956 --> 00:47:05.101
It doesn't have to be about barbecue or anything, but just anything that you'd like to kind of mention or bring up or start a discussion around.

00:47:06.976 --> 00:47:11.827
No, I think we've pretty much covered everything from my end.

00:47:11.827 --> 00:47:15.630
I think it's covered everything from my end.

00:47:15.630 --> 00:47:24.567
I think, yeah, for me, I just absolutely love seeing people using our sources, seeing the ways they do it, and it brings a lot of joy.

00:47:24.567 --> 00:47:32.340
So that first moment when someone sends you a picture and they've used it it's even now when an order comes through I'm like a giddy little kid.

00:47:32.340 --> 00:47:47.128
I just think it's the thought of someone willing to spend their hard-earned money because we're all struggling and for them to choose my sauce over a sauce they can pick up in Tesco's.

00:47:47.128 --> 00:47:49.541
I just think it's amazing.

00:47:50.518 --> 00:47:57.981
And I can't thank the general public enough for their support, and especially the barbecue community and our stockists.

00:47:57.981 --> 00:48:00.405
They've just been absolutely brilliant.

00:48:00.405 --> 00:48:08.815
I think Charles from SoCal I think he was the very first person to take me on and just believed in me.

00:48:08.815 --> 00:48:09.617
On day one I said, no, we'll have you.

00:48:09.617 --> 00:48:10.179
I didn't even question it.

00:48:10.179 --> 00:48:12.447
Then all the other stockists from then have just stuck with me as I've you.

00:48:12.447 --> 00:48:13.210
I didn't even sort of question it.

00:48:13.210 --> 00:48:18.503
And then all the other stockists from then have just stuck with me as I've grown and, yeah, it's just can't thank them enough.

00:48:18.503 --> 00:48:19.364
Really, it's been brilliant.

00:48:20.648 --> 00:48:20.947
Fantastic.

00:48:20.947 --> 00:48:26.141
And on that point then about shouting about it where can people find you?

00:48:26.934 --> 00:48:29.164
So you can find me on Instagram.

00:48:29.164 --> 00:48:33.987
Wasis saucehut, Facebook.

00:48:33.987 --> 00:48:41.581
I'm dipping my toe into twitter um tiktok not quite there yet, but yeah, we're there.

00:48:41.581 --> 00:48:49.648
And then just online at um was his sauce hutcouk fantastic.

00:48:49.668 --> 00:48:51.172
Well, thank you very much for coming on the show.

00:48:51.172 --> 00:48:55.306
It's been a pleasure, um, and hope to sort of catch up with you soon.

00:48:55.306 --> 00:49:00.581
No doubt we'll probably see you at one of the festivals upcoming, but yeah, thank you very much for coming to the show.

00:49:01.255 --> 00:49:02.679
We appreciate you having me on finally.

00:49:04.001 --> 00:49:05.065
Thanks, it's worth the wait.

00:49:07.155 --> 00:49:17.780
It's one of those things where you know different things get in the way, and it's always been great seeing you in person, but for Owen and I get in the way, and it's always been great seeing you in person, but for Owen and I there's something comforting about seeing people on Zoom and it's been great speaking to you.

00:49:17.780 --> 00:49:21.360
Thank you so much for taking the time to speak to us really appreciate you guys having me on.

00:49:21.400 --> 00:49:23.358
Thank you so much cheers.

00:49:23.458 --> 00:49:29.797
Thanks, woz thanks a lot and that's it for another episode of the Meet and Greet BBQ Podcast.

00:49:29.797 --> 00:49:30.777
Thank you so much, woz.

00:49:30.777 --> 00:49:36.987
It's been great speaking to you and, for anyone who's interested in looking at sources, go check out Woz's Source Hut.

00:49:36.987 --> 00:49:45.057
Some fantastic things there and, as ever, if you want to get in contact, as Owen mentioned in the intro, you can click on the link and there's a way to message us directly.

00:49:45.057 --> 00:49:54.728
Now, unfortunately, we can't message you back, so make sure you leave your name and, if you want us to reply, any contact details, but we will read them out on the show and answer any questions that you have.

00:49:54.728 --> 00:50:03.646
Please do like and subscribe to the podcast and all of the different podcast ways that you can listen, and also find us on Instagram, all social media and everything.

00:50:04.014 --> 00:50:23.918
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.