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Smokin Delights BBQ is a street catering company based in Scotland. Mark travels Scotland delivering bbq to customers at festivals, events and street markets. This episode was brought to you by AOS Kitchen creators of bespoke...
Smokin Delights BBQ is a street catering company based in Scotland. Mark travels Scotland delivering bbq to customers at festivals, events and street markets.
This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!
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Dan - Host:
Today's episode of the meat & Greet BBQ podcast is brought to you by iOS outdoor kitchens. They are the South's leading outdoor kitchen design and installation specialists. Hello, and welcome to another episode of meat & Greet BBQ Podcast. Today we are joined by Mark from smoking delights, who has his own food truck and does a lot of street food. But he'll tell you all about that. So without much further ado, here's Mark. Hello, Mark. For anyone who might not know please do introduce yourself to our listeners to the podcast.
Mark Stewart:
How you doing? I'm Mark Stewart, I own smoking delights. And we are a Glasgow street food company. Cool. Sounds great.
Dan - Host:
I mean, we've spoken to lots of different types of companies. But I think you're the first proper street food company that we spoke about. So I'm guessing everything barbecue.
Unknown:
Yeah, everything has a smoke element or a barbecue element to it on the menu. So common things we've been selling over the last year we would be bitter smash pies we do. We do smoke check in check in Cherry Naturals. We do heal pork, and we do mushroom chili that sick. And I mean things just no one was on the menu last year. And just because we're limited by the trailer size to what we can actually do. But there's loads of other elements that we do in the garden that that could be filtered through if we once we upscale the trailer. I got the bag of business at some point.
Owen - Host:
Well, how long have you been running the trailer full, and the street,
Unknown:
the trailer the street food. So we've done our first events through I went through a gazebo that was put up a year that the business had been on for about three years. So for about a year, we've done everything through the gazebo. And then the last two years just because of I get paid off my last job. So I converted a horse box and catching. And we've been running ever since through that rather than a gazebo. So yeah, that's been around for about two years, we don't have small catering events, maybe between 30 to 50 people. And then the tail end of last year, we got a frustrated event through a company called backfeed. They do lots of white street food, they've got their own street food venue. And then they cover festivals and any sort of events looking for catering companies are street food stalls. So we know care up to the biggest event we've done was 12,000 13,000 people last year, which is mega instead of the year before that we're doing with it. 40 people so yes, it's been fun.
Owen - Host:
I mean, how do you go from how do you scale from 30 to 1200? I mean, that must be a mega job. It's
Unknown:
so bad guess what can mean? Obviously all those people aren't coming to eat just your food. So there's gonna be maybe 10 different vendors there. But the year we're just gonna pick the number ask them to ask you for Cheetos, what sort of stuff for us what's our numbers for us making and then we've kind of averaged around a bit what they're doing for our numbers. And then after the event, just looked at what we've sold meant, right? We can do that for next time or we need to do more the first few events we sold out pretty quickly. And some made some items on the menu but just a trial. And they flew off they float the tree last year. It was like we worried more than that next time or is it something that hadn't mess to home? How much you're gonna make for one of those events? Because like I said, I don't know how many people are going to come a year and you don't know there's a lot of elements you can cause a variety of various things.
Dan - Host:
So how did you originally get into barbecue and then how did that progress from kind of home smoker barbecue through to a business
Unknown:
and see I've asked I've been asked this before I don't know actually what what made me do it I started cooking I was in Australia and 2009 and I hadn't cooked anything before that no barbecue I was rubbish in the kitchen I used to just cook stuff. I left off frozen pizzas and checking kyiv's in the oven and for pretty much most of my life before that. So when I went it was I had to cook my mom was in the outside to cook for myself. So that's really kind of cooking on it came from and then I bought my first barbecue have a grip on when I was living my mom and can I mess the ruins on that. And then once I got my own house, I went to being cute and bought my first smoker which was a landmine offset, not realizing how chalky those things were to work with an experienced by it. Yeah, that was my first thought of barbecue. And then since then we've just have no garbage sex in the back garden and a pizza oven and I submit my other
Dan - Host:
colors one through and then because oh it has a huge amount of barbecues. We'd love to hear exactly what you've got in our garden.
Unknown:
So the one month away, we still have a we Outback which is just a redirect to some of our wherever. I've got a read of the web. Masters, Master Touch. I've got a big custom boat gravity fed In charcoal, which smoker, which I could probably claim that in skill set and then shut the door it's massive that's usually used for most of our kid and events. It's quite a big capacity. And I've got a barbecue meats barrel smoker, which is about a metre and a half long by about maybe modern day I'm on we've gotten any pizza oven. Those are one of those procure the stalker ones. Yeah, I've got one of those and those are we little I think as we can our egg stale barbecue, we sit on it one. Yeah. And that's good, right. So there's a few Yeah.
Owen - Host:
I want to go back to your first barbecue so the Landmann offset I mean, offset is yes, I mean, it's a pretty tough thing to start on, isn't it? Most people go for gas and then work their way to charcoal or you know, start with something like a Trager which is you know pretty pretty simple to use. Yeah, how did you how did you get on I mean, first couple of cooks he got up in London
Unknown:
and that was an experience a that's their temperatures just would just go up and down and up and it was like a temperature war poster. See try and maintain the same time for a cookie if you'd leave it for two minutes go out that day or be around you would shut everything and then it was just it was learning to take control which looking back on now I could probably do now. But for my first barbecue that was lit I was just winging it really see the cooks were taking hours or cooks were getting cremated and then the barbecue itself are not very thick so then hold a lot of heat you're constantly putting fuel on it there was smoke coming from like every orifice of it was just a dense you properly wasn't totally a few years late and I got want to add in Franklin's books it was seen about they can achieve offset smokers and it was seen how you could seal them and stuff. But by that point I'd shifted it or give it to me and I'd moved on to be careful in which case can allow them more temperature control and they became a barbecue and just started definitely Seattle chicken doing that. Anybody who asked me what barbecue do they recommend that like I've been looking at this and it's like those things, the offsets and the odd shape barbecues are a nightmare for Sunday start now grab yourself a week 57 sent me okay, you can do everything on it. You can just learn how to set it up indirect you can smoke you can grow everything you can do on one of those we barbecues so I should probably looking back got one of those to begin with and then maybe bought the wine mine, but I don't I don't know. I was gonna say ask me I will
Owen - Host:
jump ahead first right
Dan - Host:
it's one of those things as well we like gadgets and when you have your own money to spend when you're a child you're told don't experiment do anything exciting don't do anything silly with your money keep it all and when you're an adult you can buy your own things your yes I know I'm gonna have that and when you're starting out as well like you said you don't know about different brands you don't know about what what is an entry level or anything like that. But it's so fun to experiment so far definitely
Unknown:
that's the good thing about the 57 centimeter ones even if people don't want to spend that money on a Weber although they do seem the best and to get the best vents and stuff for temperature control the 57 centimeter one you've got all those attaches like you said but they're tested here you've got your your separate us to do and direct you've got so many different attachments you've even got the ones know that gave you their WhatsApp calls the Argentinian style grill but yeah, you see can be up and then you've got all that stuff for 57 centimeter people come to me and are like, Oh, I'm just gonna get SP rectangular BBQ and as long as the first one like yeah, we honestly get 57 You're gonna want gadgets you're gonna want to mess about all the different cooking equipment and they're just so versatile.
Owen - Host:
So you obviously mentioned that you started off with the in Australia started cooking never done it before. Most people then don't decide to go and cater for lots of people with that sort of inexperience so we're How did that come around?
Unknown:
I think there's the more the more I was barbecuing at the bar the more I was getting the hang of it and enjoyed it. It became became a hobby it became a passion. And people were just coming down trying to throw anyone here baby is just really good, whichever Frankenmuth doing catering events or stuff like that, or just cooking for other people. And I was I suppose I could give it a try. And then I just kind of grew from there. And let's see, I've got no chef experience. So everything I learned was from books. I will try the recipe, see what it tasted like from the book and then I would tweak it to suit my own my own tastes or I would end up mashing together recipes that I'd never thought that would go well with that one I've tried it and it just gonna forms and it's something tasty or something terrible. It's It depends. Some things what somebody is doing. I've got habit of putting a lot of chilies and things when I first started cooking so some of the dishes I meet now in Australia, so I'll just find on some of these be baby chilies and a US, I felt like I was gonna have a nosebleed at times it was just a bit less that learning covered, if we don't experiment, you're never gonna know what it's what it tastes like I was going to be when it's gonna be like it. And
Dan - Host:
I suppose as well because of where you were, particularly with the proximity to like Asia and itself, the flavor profiles must be so much different in that country for like the average person compared to what you're used to kind of at home was that a bit of a shock, particularly when you came back and were cooking for the people at home?
Unknown:
And well shoot me when I was out there wasn't really cooking for anybody else I was, I wasn't out front too long, for six months. But when I came when I was out there, let's say that I never cooked anything other than sort of oven stuff. So obviously, most of it was just stuff raised. And then when I came back, they got their barbecues. That's when I started experiment trying different kind of different types of food and stuff. I think that's probably when my palate changed. We've you know, we boiled to an adult, I started enjoying different flavors. I mean, I used to go and get a smash burger, it would just be plain, no mustard, no meal scenario and some of the other side. It's like, you need all that stuff. But I was I used to be that guy as well when I was younger.
Dan - Host:
So how do you keep the consistency of what you are dishing out? If you're doing these sorts of events, I know you're not getting the full 1200 people, but you're putting out a lot of food.
Unknown:
Yeah, and everything's okay. I was cassava can engineer and everything. So systems and measurements. So everything's there hardest part is getting what you make on a small scale to getting it to taste the same. It's for that big scale when it's a big cook. Because all the flavors you've got a lot, the space is not in double, triple quadruple file, the size of posting you're making, it's trying to get that the same taste of when you make a smaller portion to the bigger one. And then once you've got that everything is just a standard measurement so that you get you're given out the same portions. And that's it, everything tasted the exact same. So everything's all cups and half cups, and whatever else just to keep it all standardized. That's the easiest, it's the easiest and quickest way to sell that kind of volume of people you're standing there trying to do just try one, it takes too much time. Thanks, Bonnie.
Owen - Host:
Do you do it? Absolutely. I mean, do you do a fair amount of prep work? Or the day before? Or you know?
Unknown:
Yeah, so we had about three days worth of prep. Because there's no decisions made it does. The perhaps we're on the days of the events, I have made some good friends as well mates. And so they help us who gave me a hand on the day, but I don't like to pester them from the normal day to day to come and work for me midweek as well. So I usually take away until Thursday, Friday off my walk. So that's prepping getting hold of any vacancies done, prep and all the meat smoking all the meat vaccine and everything. And then for a Kaizen event that will be for like two days straight. And that'll be Saturday, Sunday. And then the Monday is the major cleanup operation and cello day and but I saw four days worth of all these to do activities create an event from my for my own work guy.
Owen - Host:
The cleanup as well must be the worst.
Unknown:
never it's never ending, but it's
Owen - Host:
the most popular thing that you find that people are coming to, you know asking for.
Unknown:
And we've got things that have been on the menu since the start that I just, I always want to take them off. And I'm like that sold really well the last time so we've done checking chili nachos. So it's basically smoke check in and you said oh no, you put it through just the same as like a chili and beat a beef chili sauce. But it's worth checking chili and it's all smoke. And I thought that I didn't really know who that was gonna go with it first time and it flies out. Let's turn off it's just because it's checking and maybe people see it as a bit healthier than before. Whatever else but I people just love naturals that's checking it out because it comes with people, the guy who and I and people people just love it. And then the same goes for us try is meant for Smash parties. They're the same again. They're just they're just flyer events. We changed that. With September last year, I'm going to make a menu change and there was another burger stove and it'd be at the same state for the vent as is as a segue to try it. So we don't beef barbacoa tacos. And they weren't they weren't they're not a storm. They were probably just our mates. I love Mexican food. It's just the flavors and all the flavor punches you get are just as class and it's not it's not it's not overly complicated.
Owen - Host:
Yeah, I agree. I really love Mexican food and I suppose if you're trying to serve lots of people you know you can make huge volumes of like guacamole and you know like you said if it was like beef barbacoa or poor pork it Mexican style. It's it's quite a cost effective thing to do as well, isn't it? Yeah,
Unknown:
definitely. Plus, it's quick.
Owen - Host:
It's quick to do. Again, I suppose like You've just said you're literally doing it on your own all of that prep work. So do you then have to keep your menu quite limited, but just purely because you don't have the time to be doing briskets and burgers and four or five different things.
Unknown:
Yeah, so it may you try and keep it around a bit for eight years. But if it's a really big event, or it's that quick, maybe we didn't bonfire late last year, you only had with photos with the train. So it had to be quiet, you had to if you wanted to have Nokia, similar than to eight, and for that manual, which is the fastest ones that we usually do, but what we're really limited by as the space we have, and the trailer, the trailers once a horsepox, when it's on paper with nothing in it looks like you can get loads and like I hadn't read those fryers, panini presses, add boats and stuff. And then see once you put on the sink area, and an 800 mil griddle, there's not there's not that much space. And so we're really limited with that with what we can cook in there. So get the engine Mel Gretel, and then we've got the Ben Marie's fucking Holden. And that's really what limits are manual is just this, this the size of the trailer future. We're looking at upskilling to have fryers and that stuff in it as well. Because all the toppings and stuff that we do for our football go really well with stuff like loaded fries or something along the lines of that when we're doing and we've got a smoked beef hotlink recipe we do as well just to kind of compete with it the hot dog sales, just something about more Gourmet and attend hot dog with fried onions. And so that is we do have other menu items. It's just we are limited with the trailer. So that pulling out a fresh Prescott and we look class, I'd love to be able to do all that. And we are limited to what we can do just based on the trailer size. And
Owen - Host:
the time as well as you know, as we all know, 14 hour cooks for a brisket. So I suppose sometimes that's just quite impractical to do for a show, isn't it?
Unknown:
Even though like the last event for the fiber core, we had, I started the barbecue at six o'clock in the morning and I was still barbecuing at six o'clock the next morning. It was I filled Twitter for it. I was just dinner just because of the volume of meat that was in this smoker. I don't know if that was playing up over the temps. And but yeah, it was it was a full day worth of smoking and everything out to then put it back in place you can pull it out and do the we cheat we put it in an oven there's no oven in this house, there's that there's that size. And a Western was good enough. But I that was I was a long, hard slog that day.
Owen - Host:
And if you're doing you know a couple of day event, do you I don't know how mobile for the gravity fed smoker that you mentioned is that something that you you can take with you on a
Unknown:
no chance. And when I first bought that, I when I got it made, we will get right in the back me mummy bout to get over the slabs. And then my partner was like, oh, you should really chain that down. And I've said to Megan to get out. To get that smoking out the back garden you need to go through the fence about 50 meters down and you're on a main road so as to see if anybody steals that I will clap my hands and just combine all of them because they deserve it as a bad thing as so heavy that if they if you want it steal it always got my one I will take my hat off to them because they've got some effort to steal that.
Dan - Host:
With everything that you're doing for the events, how does that change what you're going to barbecue for yourself at home.
Unknown:
I the same stuff as well as shelter events, just on a obviously on a smaller scale. So we do meal prep on a Sunday and stuff like that. So I'll make like chicken chili nachos, I'll make mushroom chili nachos, I'll make all the same. I'll make them the same stuff. And I sell at the events and then the same barber core tackles stuff that we love. It's just the stuff I sell at the store was offered that I really enjoy as well.
Owen - Host:
Like and you do an events you mentioned as it Gloucester CCG Glasgow based right yeah, class
Unknown:
will show the trailer. I don't trust the takeaway for Luddites in the Glasgow so we can eliminate that Celtic gloves for the past two years just to see how the chiller went. So this year, the end of March is booked in to get the critical work done on the chassis, axles hatch, all that kind of stuff that's going to get repealed. And that gives us that will give us the option no ticket fallen I feel because we've had events donate them but I'm not farther up north of Scotland and stuff like that who have asked us dig work but we just I just didn't trust take that trail on any further than what I had to come in and April that says it opens up a whole new a new amount of travel we can go in for different events.
Owen - Host:
Yeah. And are you doing prior to getting going in and getting it repaired? Are you doing events all year round, or a lot of selective to
Unknown:
be selective just because of my time off from work so I'll pick it last year I pick and choose just a few different smaller street food events. Still, there's still a decent size for us. for that for second year, and then we got a couple of festivals towards the tail end of the year. This year we've got another festival that we've done last year called evolution be a festival and then we've signed up for one called foodies festival which is in Glasgow that's I didn't realize it that was such a big jump up until the women told me that the numbers of people so that's probably going to be our biggest event and we'll have done but yeah, pick and choose. I'm getting married this year as well. So I've got started doing wedding honeymoon, that soul can apply and then whatever annual leaves left, we'll get used up on events. So I suppose it's our busy year. Sounds like I definitely gonna have barbecue at your wedding. I think the place is actually good doing a barbecue menu they did when they had on their menu options. So that's one of the ones you go there and then you just feel as if you're just critiquing it.
Dan - Host:
Yeah. Would you be able to switch off though feel like oh, I can do that better. Or they should have done this. They should have been there. This isn't
Unknown:
smoke. This is just barbecue sauce.
Owen - Host:
I had a barbecue for my wedding done. I can't I don't actually remember what the food was like because I think it was to make a speech and I was too nervous to actually implement it but
Dan - Host:
the rest of us were to drive to know as well.
Owen - Host:
That was that was worth 1000s of pounds and
Unknown:
I was joking with him. I messaged my fiancee I was saying a Why don't apply and see if they'll do outtake kit and we'll bring the trailer and we'll keep her for her own wedding she's like you're not working in your own way we may have stuff by then
Dan - Host:
what what's the what's the long term dream you know in a perfect world where you can have whatever you want in like five years 10 years whatever what is the dream
Unknown:
we have the in my head as the know obviously the street food scene I've been able to go and change change venue change care you get about a bandit with customers I think if it was to be bricks and mortar that it would become too much like a job rather than I don't know it's I just couldn't imagine you know, shop. I just I really like the street fishing or for me smoking devices one business I was looking at branching off and other sort of Delights that delights limited and then it becomes I don't know, pizza delights, baked delights, coffee delights, you have a bunch of stuff and then if people phoned you up saying we've got an event and what sort of stuff have you got what do you want I can provide you all that stuff if he's want that and then that's five trailers to turn up and you've got so many streetfood event all based under the one umbrella and that that was gonna one of the dreams that I spotted in about a paper but I I don't think it will be I don't see it being a shop at this moment because I do like to get a bunch of other customers
Dan - Host:
it must feel more jolly as well you can enjoy it and you can relax and like you said just speak to people enjoy it whereas if you're in a bricks and mortar you're probably not even going to be outside seeing people if you just constantly over a griddle or over smoking pits depending on how it's set up so I can completely understand that
Unknown:
yeah definitely. I think if it is relatively shops quiet you're standing alone whereas there was advance you know opens at 12 You're gonna be flooded out people coming in and I don't know if I was the standard in in a shop when I was no customers no is that to maybe get me down earlier but but I just I just like the vibe of the street for stuff even when it even not from a traders point of view. I just love getting them from even from a customer point of view just the fact you can all go as a group is good and see what other different traders have got some people get other mac and cheese some will come back with Thai and then use your sat around the table or render the bench and then use Rogen. Oh, is that what you got? And it's I feel as if it's more social than what I'm Mila's. Yeah. And I just I just liked the vibe of that place everyone's gonna have to know when I get bitten stuff that you can socialize with other full grown about and stuff like that, rather than in a restaurant. It's like, actually there'll be table over there you don't talk, you know? I don't know. It's just a different atmosphere.
Owen - Host:
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Dan - Host:
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Dan - Host:
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Dan - Host:
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Owen - Host:
visit aos kitchens.co.uk So one of the things that we hold dear on this podcast is barbecue fails so some of the things that and this could be personal just in your back garden or perhaps when you've been out at a street food event and cooking yourself But what hasn't gone so well for you mark
Unknown:
am obviously mouth quite a few kits that haven't gone well. And there was one day where I'd run out a call and I went to just love to lead and they had and just the instant late stuff and or cheap cheap nasty but I was always wanting to stick it out some food and so I had my chimney start as I'll stack this pullback and the chimney start on and I let it and went way back in the house. So now a couple of minutes went by and I looked at the window and there was so thick cloud of white smoke just just coming out of this chimney and it was like there was can I call the shots can I just the smoke was just going to sit on on a garden it was going over the over a wall and in the neighbor's garden and settling on their garden and then it was gonna in this side of the house mommy text me and he's like He drove by and he's like man what you been in your garden is that I can hardly see in the road I don't know what's wrong with as close as I think it's wet or something so I just did their best or their smoke belching how's it I don't know what's wrong with us. So stand there with the be lighter trying to make it light anymore and I was like Ah, I know what's happening here. I'm just starving this fire of so touching base decking and the chimney Star Z says accept the bag the bag Latin oldest went away there was your stick and flip flops you during the summer months or whatever just take them off and just cut about sort of barefoot in the garden and their identity realized it was about a call on the floor so they don't have to choose between my big toe and the next toe and it went in between the two and stuck away keep blessed on it funny jeez.
Dan - Host:
Yeah, I don't I've done the same thing where I've been on the Komodo doing stuff and I think I was gonna do a steak and just moving stuff around and often a tiny little Ember comes out and lands on the top of your foot and your flip flops as Game Over never again Never again.
Unknown:
I saw Yeah.
Owen - Host:
But how many times since have you done Have you cooked in flip flops
Unknown:
are still there? Yeah, it's just it's easy to go in and out the house with the flip flops only kept them off. So the floor doesn't get dirty.
Owen - Host:
Yeah, I still do it in winter. I still have flip flops in the winter.
Unknown:
I definitely
Dan - Host:
I've missed the snow this year. We haven't had any down here and I love barbecuing in the snow. There's some people that we know just being out there where and it's definitely silent as well because some of them like the snow that kind of absorbs all the sounds and you know being outside and cooking and fires mindful enough but if you've got snow around Ah yes, so good. So good
Unknown:
snow or snow always late. You see it's quiet it's up I appreciate it. When you take the lid off the barbecue a bit more you get a wee bit of heat. Last year beer stays freezing cold so it's like standing outside and differentiate
Dan - Host:
what's the most exciting thing that you've cooked? Is there a one cook you can think back on and go I absolutely love doing that I'd love to do it again.
Unknown:
And I don't I just love I love that just making the tacos tacos or brewing there's just so many different flavors you can go Marjorie even just the before the court appeal port barber court and it's and it's so so smoked meat on a taco with some cheese and then even if you're doing it was fine six pack on it and you can use the fresh way on your in coriander and it just tastes amazing. And I can eat tacos or eat wraps pretty much every day. I can probably tacos but I may change a video very often anyway. But I will just get the meat and have fun as well. And like I say let's just load up flavor pox for different ailments you can put on here. Yeah.
Owen - Host:
So moving forward for 2023 year we are doing 23 I know how to complete mind blank then you've got that you've got these events yourself that you're you're planning to do with the trailer. What about you you kind of going as a visitor do you get to go to many barbecue shows or festivals either in the local area or or down towards our way down south?
Unknown:
Yeah, we went to last year we went to meet topia. And that was our first year there. I've been dying to go with us for years. And it was a first year and I loved it. It was it was growing. I think the whole day. I think we tried the majority of the food. And I think there was only one dish that was like, Ah, sorry, everything else was tremendous, even though it was like oh, sorry, it was still really good. We were just comparing it to all the other awesome ones that we've had. That day,
Owen - Host:
which was, which was the one I guess, because we,
Dan - Host:
yeah, there was one in particular that we we said, Hang on, I'm not sure there was a stand that was kind of like, in almost like the center column that was doing loads and loads of chicken wings. And compared to the other bits and pieces we had that for me, no one was really like, what was it for you? Do you remember what it was?
Unknown:
It was another check in desk, but I can't remember what it was. It was up the back out there outside. But it was another check industry was like, Oh, it was nice. But we'll just compare it to like all the media stuff we had. And then it just wasn't. There just wasn't the same sort of taste flavor when she says all the rest of it. I can't remember tried that one. The one year you mentioned, you may have missed that one. No chicken wings do that even still go.
Dan - Host:
But what we did we deliberately went there because we've been walking round. And as you'll know, some of the cues are absolutely huge. And because we greedy, we thought where it will go to the one with hardly any queue. And then we're like, that's that's potentially why
Unknown:
he told me I was I would go back again, we actually mentioned going back this year, but there's a lot happening in about September. Started doing when, etc. So I was maybe we got too much going on. Niki per weekend fee right at some point. But yeah, it's really good. It's a long way
Owen - Host:
to for you to go. Yeah, it's
Dan - Host:
not cheap either to be buying stuff there. I mean, it's great. But your
Unknown:
fortune you're like I get it. I get a few 100 quid for that day for the two of us drinking and eating. But to be fair, we're tourists and they get drunk on us. And we had a good feed. So it was worth it. We got to the bathroom to Quidditch to me close to that's probably a bit the same as what we were. Yeah. But it was a really good festival. Yeah.
Owen - Host:
Perfect. Should we go into our barbecue bingo challenge. Barbecue Bingo is brought to you by lumberjack food company. Your tickets are flavortown. What I'm going to do is I will share my screen and hopefully you can see our really high tech. Okay, so a lot of ingredients there. One's called my signature dish. So if that lands on that, we'd like you to cook your signature dish. Now, you mentioned tacos a couple of times and would it be attacco? If if it lands on that?
Unknown:
M that would be if it was for this style, if it's just a personal dish, and I'm a big fan of beef short ribs, so I would probably they'd be short ribs. Love. Love that incredible lightning?
Dan - Host:
Yeah. Is there anything there which you would be worried if it came up or was a little bit different?
Unknown:
No matter what it was, I would do something. I'll give it a go.
Owen - Host:
So what what we also do or what we've got previous guests and some of the the ingredients here. Once we've picked some once we've picked yours, we'd like you to leave an ingredient for a guest. So you know some of the things that have been left are celeriac, black pudding, chocolate buttons, some really some really random liver, some really random ones. So once we've spun this, we'd like you to leave on for our next guest. So no bother. I'll give this a spin. And let's see where it lands on.
Unknown:
Let's go with whiskey was good Scottish.
Owen - Host:
I was gonna say your oil choice.
Unknown:
Obviously, to be bourbon whiskey,
Dan - Host:
it can be bourbon whiskey could be whatever you want. And also, like you can do what you want with it completely. You can have it as like part of a source you could have actually incorporated into the full cook. It's wherever you want, really.
Unknown:
i That's magic. And put and haggis for from as you've seen how I guess you should
Dan - Host:
eat so I think if you've got a lot of haggis, yeah, go ahead. Yeah, sorry.
Owen - Host:
Do you eat a lot of haggis?
Unknown:
I like haggis. Yes, class.
Owen - Host:
C I love offense.
Dan - Host:
I absolutely love it. I mean, I think also, there's a difference between a bad haggis and a good haggis, which is hugely, hugely different if you get something that's dried out and yeah, yeah, it's hugely different. You just need a good one. Oh, you need a good haggis in your life.
Unknown:
Yeah. And the butchers our friend used to work out does the best highest have ever had. So anytime we were getting they would just get a full bar and from them and then just stick it in the freezer. It's tremendous.
Owen - Host:
That's the thing. I don't dislike it. But I probably wouldn't go out of my way to have it. But you know, if I if I weren't around someone, someone's house or it was on a part, you know, part of a dish in a restaurant. I wouldn't stop stop. I wouldn't not eat it. But yeah, but they're cool. So haggis, fantastic. With the whiskey then so you're gonna go bourbon whiskey you're not here single malt or any local area
Unknown:
no Macau and on the floor and I'll probably go bourbon it's easier to incorporate I've done a few different kind of bourbon bourbon pleases so that'll go out probably go quite well well thanks
Dan - Host:
think you'd like a long side or pot incorporated into tacos or want
Unknown:
polio obviously check in some sort of maybe grow check and dispatch called check in we have our Brinkley's at the end as some Christmas time when the turkey as the turkeys are cheap and tasty because I'll eat talk any Artemia so I usually wait until you can get like a tenner and Tesco and I know you're stuck on the test today and we do like a bourbon glaze over that. So probably something along the lines of that boxy, but I will try and come up with anyway. Just to make it a bit different.
Owen - Host:
I've never used a bourbon glaze for Turkey pot can imagine that's quite nice.
Unknown:
Yeah, it's nice to be less sweetness.
Owen - Host:
Would you? Would you smoke? What would you smoke it as well?
Unknown:
Yeah, so they talk to fit in an intensity and a few chunks to get a good smoke and then just start hitting everything leads towards the tail end of the cook just because it's a lot of sugar and stuff that I'm actually don't want it to burn.
Dan - Host:
Yeah. See what I've been doing with whiskey, particularly over Christmas so much. Try something different. I've got some turkey mints. Yeah, just drinking. That's what I was gonna say. mixed it with like some cranberry sauce and bits and pieces. I did festive Scotch eggs. And then only side of them. I did a cranberry and whiskey reduction. And that was like a dip INSOURCE game changer. I love it. This stuff is so so good. Particularly if you like I mean, you love whiskey go like 5050 as well. So you get like the real hit. You can taste a drink, or just don't come straight into whiskey. It's your choice. So so so good. Oh, I want to be experimenting with stuff a bit more than I've really enjoyed doing that over Christmas, but it's looking for kind of like the inspiration are you always on the lookout for different things to try and
Unknown:
I watch a lot of YouTube so I'll fall folk like Chad's barbecue at BBQ trying to think who else even like she Joshua, we as Waismann Yeah, I know, barbecue, there's a wave of barbecue, but a lot of his recipes are really good. And I can take I'll take the elements that he cooks in the kitchen or put them in a barbecue on the grill or them and smoked it. And I've also got a lot of books that we've got bookshelf it's I don't know how many books are there, there's probably about 50 or something. And so I'll flick through them for any inspiration or I'll take the bits and pieces from them and then see how that comes together. When you might when you mash or the mash or the ideas together or even things like for the different regions like the cutter guy for doing curries, Thai, Indian triangle, what else this tat, obviously tackle books, but I will take all his inspiration for those books when I'm coming up with stuff. And then if those books are just on a normal cooker, I'll just put it in a barbecue and with a simple idea and see what it tastes like.
Owen - Host:
If you could only cook one barbecue food the rest of your life what would it be?
Unknown:
I don't know is it one animal or one food?
Owen - Host:
Let's go one animal let's go one.
Unknown:
And all they need to keep beef as between beef and pork for me because ports class I love pork belly or pork ribs love to pork, and I love Port Phillip but then beef has beef short ribs and all those other things as well as a hard one but I'll probably it will be beef jerky at the beef where we use
Dan - Host:
I'm beef before that but I'm before the way you're obsessed with pork on your thing is my my wife's not a huge fan of pork, which is horrendous for me. But the thing is, whereas beef I can get away with cooking every day of the week. We absolutely love it. And I think it's hard to beat a very good steak done well. Yeah, therefore, I agree.
Owen - Host:
Yeah, funnily enough. My wife's the same she she likes pork, but not as much as me. So I have to limit how much I actually probably cook more beef. Because both my wife and kids will eat more beef than necessarily pork. But yeah, if I was on my own it'd be a pork fest.
Dan - Host:
talking all day long.
Unknown:
Just I love pork belly pork bellies. Ma Ma Fe however, yeah.
Owen - Host:
And again, you don't need a lot do because there's so much flavor in the fat. Exactly. Just keep it nice and simple. Yeah. So good. Great. So is there anything that we kind of haven't covered? We always ask you know, is there anything that you'd like to kind of talk about barbecue related food related or or anything else for that matter? That I haven't mentioned so far.
Unknown:
And I don't know actually, I think you've covered queer, queer, but so I like what you're up to. And hopefully in the future we can get down note down. So for some events as well out of the class, and But just for now, if anyone's up Glasgow, Scotland should keep an eye out for this. But
Dan - Host:
what I would recommend to you if you get the chance so I think this year sounds like your September is very, very busy. But since you've tried me topia, have a go if you get the chance of sizzle fest one year,
Unknown:
we've seen that in that as well last year, use that as a good Oh, we love
Dan - Host:
it, it's a very different feel. So when we topia we've got all the different food standards and you're tasting and testing all the foods that obviously there are food standards there, but it's, it's all about barbecue geeks, and people from the Instagram community. So when you walk around there, everyone you see is like purely purely into barbecue, or they've been dragged there by a barbecue. Yeah, it almost feels like like a Christmas works do but for the barbecuing community. So it feels very very different. But we love it don't
Unknown:
even even with topia, I made a few bets based punch Geneve Taylor, she thought she was curious enough and that was the same and I was talking to space bank she was mentioned was an art there was an argument for for Cuba. All set no se but and I've had a chance to go out and see them. Again, just all people who have spoke to you through Instagram, just through barbecue. So it's a good week community.
Owen - Host:
With spice punch at me and a few others from the community, we probably would have been in the facility we probably would have. Yeah,
Dan - Host:
queuing up for the tiny rebel beers, that's where we would have been crossing each other most directly by the sounds of it.
Owen - Host:
Great, well, Mark, thank you very much for coming on the podcasts. Thanks for having me. You've got to sort of jump off to work so we won't keep you for too long but before before you go, where can people find you? What's your Instagram and
Unknown:
yeah mostly Instagram Instagram smoking delights Facebook, I don't use it so much. I'm not a big fan of it. But smoking lights on Facebook, we don't have a website or anything so the majority of our stuff is just through Instagram. That's real fame videos and I'm on Tech Talk is well purely because tech talks about the way it is quite good. But I don't really post much showing up. I don't interact much on it so obviously I post on it but anybody wants any issues or any hints or tips of it and I just got a message on Instagram and I always get back to you
Dan - Host:
tick tock I can't get on with tick tock if you see anything from us on tick tock it's O in or I've sent it to oh and going I'm an old person can you do that please. So
Unknown:
I was the same I didn't I didn't want it I didn't really have any inclination to use it but once you go in and you get used to the editing, it syncs everything the videos reflecting on the next video or the next picture and electrically takes maybe a couple of minutes to do something that would take me ages on any other app and actually you get quite a lot of engagement on it but I'll just let you just go and edit my video was posted at length it tends to gram that come off again I don't jump on it first and the module on it doing an easy dance you certainly anybody else has done but
Dan - Host:
that's why I see it like in my head that's what tick tock is on this team as part of the reason why I can't get on with it whereas Owens out there doing little dances and you
Owen - Host:
meet dress and also
Dan - Host:
when you go to pull up pork Why not right
Owen - Host:
thanks so much Mark. We'll get to meet you in person soon.
Unknown:
Yeah, definitely use take care.
Dan - Host:
Have a good boys now Cheers man. Bye bye
Owen - Host:
That's it for another episode of the meat & Greet BBQ podcast thanks to Mark from smoking delights barbecues coming onto the podcast telling us about how he started his catering business and his love of barbecue and his passion. And as ever we want to hear from you. Please tell us what you'd like us to talk talk about on the podcast who you'd like us to talk to on the podcast through our social channels at meat & Greet BBQ podcast and our website Greek barbecue podcast.com. 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
Owner of Scottish street food business Smokin’ Delights LTD. Self taught cook who has been bbqing for around 7 years. I’m also a mechanical fitter to trade currently involved in the aerospace industry.
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