The Catch Up - Season 2

Welcome back to Season Two the meat & Greet BBQ podcast we have taken a short break and we are now back raring and ready to go for season two. This episode is a catch up with my co host, Dan, have a look at what we've been up to over the last month whilst we've been taking a break our barbecue, cooks, barbecue fails, and any excited information. Plus, we have some really exciting news for season two.

I cannot wait for everyone to find out. First thing I'd like to say oh, it is well done on a first series well produced and everything. It's been a very fun experience. But the thing that I personally enjoyed the most is seeing people's reactions and interacting with everyone out there. How have you found it? Yeah,

fantastic. It took me by surprise actually. How? Yeah, how well that it was received. It was so much fun making. I really I was really impressed with the guests that we had an hour they got involved with a barbecue bingo challenges on social media and some of the fantastic things they cooked. And although we've taken a short break, Dan, I have a well deserved break actually. Obviously, it's I've been itching over the last few days week. I've been really itching to get back into into into this and why don't you tell people about season two and what we've got lined up.

So the first thing that I would like to say is we are proud to have a partner on board for series two. It's the smoke and fire Festival, which is the UK biggest, largest, most extravagant barbecue festival. And we could not be prouder to be working with them on this season. Now for anyone who doesn't know about the smoker fire Festival this year, it's at Colchester Castle Park, from the 20th to the 22nd of August. There are so many fantastic people from the UK barbecue scene going to be there. And we're going to be there. What else could you want? Great food, great people and a great time. What are you most looking forward about it?

Well, for me, it's actually I'm really looking forward to just being able to get out and about into a festival type scene. We're going to be meeting a lot of people that we've interviewed overseas and one obviously, we're really excited to be working with the smoke and fire festival team. But it's not just about barbecue, you know, they've got music, there's going to be eating challenges, there's the British barbecue open. And you know, they're really looking at a family weekend, with obviously some fantastic food. I'm really excited about trying some food and they've got an area called barbecue alley. And they've got some really good brands and demonstrators. And that's where you're going to see me pretty much for three days just eating, eating, and more eating.

I'm really excited to meet Juergen there from culinary demons. I know he told us on the episode that he's going to be going there. Also Matthew Hoggard is going to be there as well off of cricket and off of celebrity MasterChef. So that'd be nice as well. But there's this big names from the barbecue world as well. Marcus is going to be there, which is gonna be fantastic. Just get on the website smoking fire festival, you Google it, you'll find them you'll find their social media and everything. And if I wish you get a ticket before they also out.

Yeah, definitely smoking fire festival calm. And they've got some great local bands as well, which is going to be quite good to support that creative industry that obviously haven't been able to perform for for quite a while. Yet. It's going to be a fantastic family weekend. And we're really looking forward to being there. So you'll see us putting around

in T shirts, making our way around, you might see our logo, if you see our logo come up and say hi, and then we'll run away and hide. But seriously be great to see people there. And also allow us to look much more closely to some of the barbecues that we haven't got our hands on. I mean, Olin obviously owns almost every single barbecue ever made. But for myself, it'd be nice to actually see stuff closer in the flesh. I have actually since the season break ordered a Komodo or Komodo if people have been listening to the series, a monolith that I'm still waiting to come it was meant to be delivered a month ago. But everyone's seen what's happening to post and everything at the moment. But yeah, I've got a monolith coming and I cannot wait to get my hands on it and start cooking with it properly. And anyone who's following me on Instagram will see it loads and loads of posts when it arrives, and probably quite a few mistakes as well. Considering what you can set if he's able to accidentally burn part of the skin off his arm from it. I guess I'll take down a house or two. And actually,

that's a good, good time to come in and say part of season two of the podcast is that we're going to be working on YouTube, as well. So there'll be a video blog, or video podcast, should I say alongside this audio podcast available on all the podcast apps? And we'll actually be doing an unboxing video down Won't we have a barbecue? But actually, I'm really excited talking about Juergen obviously he's working with savage barbecue. And I've been looking at their fire cages, and I'm very excited to see one. I'm tempted. I'm tempted by a fire cage or want to look at more live fire cooking. And they look really, really good.

Let's say one arrives on your doorstep tomorrow. And you set it up. What's the first thing you'd cook on it?

Good question. I. So I would what I'd really like to try is there a sorry, they got an Assad Oh, cross. Yeah. So a nice little suckling pig, or something like that would be amazing. I've never done one before. So I'd go whole hog and go for it. Or, I would probably do something a little bit more within the comfort zone. And I'd probably actually do something quite quick and easy just to test. You know, the actual cooking over wood, live embers, that type of thing. So yeah, that would be me.

See what I would love to do with one of those. Although I know you're not a fan of lamb. But I'd love to do a lamb on the Assad across just leant over or the swath. Be absolutely beautiful. Although, I dare say again, it must take a lot of getting used to and knowing when how close and everything I know yoga was talking about holding your hand above the fire and timing how long, but that comes with experience, right. Last thing I want to do is put something out there and it takes eight 910 hours. And it's still raw because I had to close enough.

We're talking about Cookstown, what have you been what have you been cooking whilst we've had this four or five week break in between the least of these seasons.

So when we were recording the first, the first series I was full on barbecuing three, sometimes even five times a week out there as much as possible. And I think by the end of the first series, I wanted to give myself a bit of a break plus, because I'd ordered the monolith and I was hoping it was going to arrive kind of end of May, I kind of tried to take a bit of a backseat to come up with inspiration of what I could try and do on it. Of course when it got delayed. I then heavily got back into using the plancher on the kettle. So I've been doing a lot of Smash burgers, mixing it up a bit on there. I've been doing a lot of just like steaks and stuff on there. But then I've also done what I did the other day I did a low and slow on there the other day, which I enjoyed Oh pulled pork. So we talked a lot in the first series about pulled pork and I hadn't done one for probably four or five months it'd been quite a while I think it was pre Christmas the last time I did pulled pork. So I did that on the kettle, which was very enjoyable using the meat thermometer. So it was a lot more juicy than the one I've done before because I just had so much more control. Once I knew what temperatures I was working towards and everything. I need to experiment more with different woods actually, because I've just been using oak. I think I mentioned it on the first series I have literally a bin bag full of oak that I acquired off my brother in law, who is a stonemason and had a load of untreated oak leftover from a church in working on those been using the floor. It was off cuts. So I've just been smoking with that until it runs out. But, you know, I want to try cherry word I want to do more things with like Apple, and like, try mixing them up as well because I've never done a blend or tried two different woods at once. Really? What about yourself what sort of things you've been cooking

here so like you I've taken a little bit of a break. And there's actually loads of stuff that I've forgotten to document. So through social media, I've just been so focused on actually eating it that I forgot to take some photographs of things. Probably the nicest thing for that I've done was actually pork neck. Oh yeah. So I don't know kilo kilo and a half pork neck. Just lightly spiced that put it on the rotisserie cooked it for an hour hour and 2020 minutes and it was awesome. absolutely gorgeous, really tender, really juicy and not meat I've tried before, but I really, really enjoyed it. And I've got that from Ford and sons, meat suppliers who I generally get a lot of my meat from and yeah, really, really impressed with that. And then I've done some more classic stuff. So I've got some German sausages and you know, did some hotdogs and I did quite a nice double, double bacon cheeseburger the other day. And sometimes the classics are so good on a Yeah. Good, good burger. There is a few things that be

that what I quite enjoyed the other day. So the other thing is, in the UK, we've started opening up a little bit again. So it's been nice to actually have people around family and things. But um, I hadn't realised how much that would change my cooking. So when you get people over and you kind of say, Oh, what do you fancy I want to cook something you obviously go back to do much more like burgers and sausages because that's what everyone likes they are the crowd pleases. And it's been so long since I'd done a burger that wasn't a smash burger, that we had some Steffes family over the other day and cousins and I made like hand moulded burgers the night before. Let them firm up in the fridge overnight. And like the difference is surprising. I still prefer smash burgers, but I was shocked at how different they were. Because obviously they take longer to cook I was to zoning it so I almost smoked them not very long, obviously. But for like five or 10 minutes before them finishing them off on the other side. And it just gives a completely different feel to a Smashburger and it's things like that when you get obsessed with a bit of kit because I love that planter. I would cook using that planter every single day if I could you forget what else is possible. And the differences it's nice to change it up. But everyone loves a burger. Everyone loves a sausage. And it's hard to move away from that really.

Oh yeah. Don't knock it you know, if it's not broke, don't fix it right. There's some great sausages and burgers out there and making your own also I thought you'd be interested to know I know obviously in the first season, you had lots of barbecue fails to tell everyone about and I wasn't as forthcoming with barbecue fails. My one was at a just pure stupidity the other day. I was also the bacon double cheeseburgers I was cooking. So I was using some lump would put it in a chimney, got it going. Put the lid back on letting you know the grill get hot before I put the burgers on. And as I lifted up the lid of the kettle, it was to over 250 degrees. And as I've lifted the lid up, it's literally burn the inside of my arm just underneath my armpit just above my armpit sorry. And you

don't have any body hair whatsoever. Otherwise that would have smelled awful in your office.

But I am blistering all around my tattoos which I'm a little bit worried about. But it is very tender, even though it's been four or five days since that's happened is still very tender. So yeah, so it's a recent barbecue fail for me and such an easy one to make or easy one to avoid just just don't put the lid near on.

Well, this that and also with something like a kettle, you never think that you might have to burp it first to let some of that heat out or anything. I mean, you just I could easily do that. But then that goes without saying. But as normal if someone shares a barbecue fail with me, I'll share one back. And again, a bit of stupidity but also overconfidence. So as I said, we had Steffes cousins over the other day with her husband and daughter and I did a cook for them when they were down. And so had the chimney starter again, they're not really barbecue people. So you know that was quite obsessed with the chimney starts when I got it out. If you haven't seen one before, if you're not into barbecuing, it's something very different and we were talking about that. I was like watch now it's late I'll just pour out I'll be fine. Pouring it out forgetting that I'm wearing sandals, open toed sandals and a bit of like tiny bit of charcoal literally like so hot I This thing's basically lava mash to fall out the back of the kettle as I've shaken it down, or the start I should say and land in between my little toe and the toe next to it. And there's two like four year olds running around me how I didn't lay out a swear I'm kept my cool because like there's people here a conscious of them really hurt. And for some reason my brain went I'm not gonna react to this. I'm gonna say oh, it's quite hot. And I just basically let it burns my Cool down, and then I had to peel it out of my home which is now attached. So not only do I have two broken blisters one on my little toe and the one on the inside, but I probably permanent scarring. That that bit of charcoal was part of me by the time it cooled down, put it that way. But you know, they wouldn't have known at the time, apart from the sweat pouring down my face, and that is in my eyes. But yeah, if you're cooking with coals it's in advised to be wearing open toed sandals is what I learned that day.

I think if you're tuning in for the first time, and you're listening to this episode, you can trust us.

We know. Hey, look on our Instagrams. right you'll see some of the beef short ribs I've done before that look great. Maybe skip over some of the pieces that Owens done.

reason that we haven't done video before is because we just covered in burns and blisters and comes as

we basically look like pirates is what I'm saying. But then, you know, those battle scars are what make a veteran's Right. Or something corny along those lines.

Yeah. So what have we got coming up in season two?

Well, we have a number of guests confirmed but none recorded yet so depending on how cocky Oh in feels, we can start talking about potential guests or we call wait until they've got them recorded. balls back in your court. Mr. Cook

exciting guests is what I know to be fair, we do have some fantastic guests lined up for this season.

You're gonna have to trust us at this point you because things happen and we would not want to say a name and something come up and us not be able to fulfil what we've promised. But um,

we definitely yeah, we don't want to drop any names.

Oh, no. And I have got a big drop on our hands to pretend that we know what we're doing to the recordings. But frankly, everyone's learning and we want to be the people who introduce you to these people if you've never heard of them before.

On the 20th to the 22nd of August, the UK largest barbecue festival be hitting Colchester for three days of all things grilling, music and family fun. And if that wasn't enough, the British barbecue open Championships will be held there, where teams will compete in numerous rounds of barbecue classics. For the panel of judges to cram the best British barbecue team

to find out more and get your tickets visit smoke and fire festival.com/tickets We can't wait to see you there.

Also, we're going to be back with barbecue bingo. This this season, we'll continue with that. And actually, with the smoke and fire festival, part of the partnership that we're doing, we're actually going to have some competitions to give some tickets away to attend the festival. So that's also going to be really great. And we've already started it this time round, but we're going to continue with our barbecue fails and get our guests barbecue fails.

What I would love is we've said to people before interact with a hashtag if you've had you know if you're gonna do barbecue bingo and you've listened to episode and you've loved what you've seen, just do do a cook to do with that. You know, like for example with grill and Ben last year, we had marmalade if you were like, You know what I'd like to give that barbecue bingo ago. Do it use the hashtag tag us in we would love to see some of the cooks that you guys are doing equally. The same with barbecue fails, we would love to and if there's a few that we absolutely love, we will talk about them on we would love to do that. Please do get involved some of our favourite times from last season was when we had people either drop us an email asking a question messengering us like directly on Instagram or any kind of version of social media we have nothing to do so reach out to us and we will respond once

Yeah, I think that's actually quite a good shout down let's let's try and hear from from you know from everyone listening. Tell us about your barbecue fails email us at meat & Greet BBQ podcast@gmail.com We can contact us through our website which is meat & Greet BBQ podcast.com or through any of our social media channels Instagram, Twitter or Facebook. And yeah, we'll we'll read out your failures. Interesting to know what you know what everyone else is not doing well. Not quite. Not quite effective. Yeah, that'd be really good to hear.

So I know in your personal life, all you like to do is talk about me Oh in What I would like to ask you having listened back to some of the episodes that we've done, I know you're a big fan of your local butcher, also Fords and sons. When you are deciding to do a cook way, where do you even start thinking about kind of where you want to get your meat what you're looking for? And is it that you decide on what you're going to cook first? Or do you look for inspiration, find a piece of meat and then decide what you want to do.

In terms of where I go. I there's kind of three places that I would normally go to my local butcher, Ford and sons or farmer's son, they're generally the three places that I would go to get, get my produce. I have a load of cookbooks, barbecue cookbooks. And, you know, the web of books. I've got a grill stock book, I've got one of Marcus Bowden's books. I would go to there for some inspiration, or actually Instagram of, you know, some of the Facebook groups that I'm also part of, and just generally what people cook that gives us quite a fair amount of inspiration. Obviously, they don't necessarily post about the recipes, so I'll just go freeborn it from there. But yeah, that's what that's how I go about it. What about you?

So I have a lot of Instagram has influenced particularly in the last year while I've been cooking, I mean, be a sound of either does it sound silly? Before I was really engaging with Instagram, I had never really heard of beef short ribs. Whenever I thought of ribs, I just automatically thought of pork. And that has been the most successful Cook, I've done beef short ribs. Again, briskets was something that I was cut out, I was aware of. But I wasn't excited by until I was engaging more with Instagram. And again, I've enjoyed cooking brisket, I had one that didn't go as well as I would have liked not that long ago. But weirdly, the people I was cooking it for they absolutely loved it probably the best reception I've had from cooking a brisket. Despite the fact I wasn't happy with it, which That in itself is interesting. We'll come back to that later in this conversation. But moving forward, what I'd like to do is cook things that you wouldn't normally consider cooking on a barbecue. Now and from scratch as well. And when I mean that, I mean I don't mean oh, I'm going to put together a lasagna indoors. And then once I've got it in its tray move out to smoke it on the barbecue. I mean, get the pans out there, get everything going out there cook it all on a barbecue because you can particularly once I've got the monolith through that is going to be hopefully my main cooking oven of choice. As long as I don't burn anything down on melt anything. So I've been looking a lot at what we normally cook at home. And what I can do differently to take it up a level because it's there anything out there that doesn't taste better with a bit of smoke added to it. I don't know if there is an even I need to start doing desserts more on the barbecue. I saw this is bad. I can't remember who it was a fantastic pecan pie that someone had done the other day on the barbecue. And I thought that once it's got the smoke on it, it's going to be so complex and exciting I want it's things like that I want to be doing more of in regards to where I get my meat and produce. So there's a butcher not far from where I live in Ipswich. I'm still Parkway, which I occasionally go to and I've had like whole chickens and things from him before I've had brisket from him before. But I've been ordering a lot of my meat through online butchers for cooking. So I use I tend to use either Stilton butchers, or village butchers. And I've been getting like five kilos of chicken breasts each time I order from them. And then I'll also get different types of steak when I make those orders. And then either tend to get either some pork ribs or briskets a big Tomahawk, or like beef short ribs of Jacob's Ladder stuff. When I do that. I'm trying to each time I make that order. Pick something different to go with it.

So I've got something different to try. It's in the freezer at the moment, per Kenya.

I've been looking at them. I really really want to do them. But again, I'm waiting until this new piece of equipments through. Oh, it has a slight smile on his face. He knows how frustrated I've been by this whole situation. And yeah, when it arrives I'll be happy.

Actually, one thing I did want to mention to Dan is One of the things that we spoke about in season one is, you know how, you know, in America or even Australia when we were talking to Ben from the smoking hot confessions is that there's a lot of smoke houses out there. And we we weren't aware of any and certainly in our local facility. But I know that there are ones that are cropping up across the UK, actually went away for the weekend a couple of weeks ago, and within the space of three miles, there was two huge smokehouses Wow. And I couldn't get into either of them anyway. But they were they were they were packed out. But yeah, she's pretty typical. You go away for the weekend. You can you can move for finding smokehouses but we couldn't couldn't find any on our doorstep.

Well, I have a mini holiday books during series two. So there might be an episode that doesn't have me on but I'm sure Erwin is going to be doing a better episode if I'm not involved messing things up annoyingly. But hey, whoa. But while I'm down in the New Forest, one of the things that I need to do and I'll probably do after this conversation actually is sit down and look at what if there's smoke out, I'm sure there will be in the New Forest smoke houses down there. And kind of pre book going to a few. Not that my wife and child might be that pleased with us going all the way to the New Forest. I'm just going to put them in a car the whole time be like no, we're not relaxing. We're going here. We'll go in here. We'll go in here. But it's a beautiful part of the country. And you know, they'll have those sorts of cooking establishments there. I also a week or two ago, in Ipswich went to the three wise monkeys, which, yes, it's a pub, but it also has like a barbecue menu on there. And I didn't know what to expect, I ordered the food and I was pleasantly surprised. I had. So they have like what they call the smokers menu as part of the menu, which is like smoked meat. And it's for a certain amount of money. You can either pick two meats, three metre for different meats. And then you get to pick one, two or three. Well, I had a starter and I was with my wife. I only went for two meats. I only went for two meats. But I had I had I know, right? I had a briskets and I had pork ribs. Both were smoked and use their own Rob and their own sources. And it was so good. I want to go back there. Plus a slightly different topic. But if you go there for brunch on Saturday or Sunday, they do 30 pound all you can drink for two hours. No site is going to get taken advantage of at some point. But I've known of the pub for a while, but I'd never really considered it as like a place to get barbecue food. So I believe there's one in Colchester as well. If you've not looked into it, I'm sure they'll do something similar.

Yeah, quite possibly. One of the things I didn't want to say is, you know, again, we're talking referring back to season one in yoga in the colour, the colouring demons. He recommended that we tried a pizza that you make at home, which had blacks against Apple and scamorza cheese, so a smoked sort of dry mozzarella. And I went ahead and tried it and I tell you what, absolute genius. It was so good. So Juergen, I really appreciate the the heads up on that it was really good. So much so that I haven't cooked that pizza again. But I've never tried scamorza before and I've had it like two or three times since and it's it's a new favourite.

Do you know what we've mentioned? You're going a lot but I'd like to say a big thank you because I don't think we have yet to all the guests that we had in the first series. Own and I've learned so much for every single conversation that we've had. I think that maybe says more about our expertise and than anything else. But some of the bits and pieces that we learned were phenomenal. I mean, we got lucky. Speaking 256 In the very first episode, How often do you get to sit down with a chef for an hour and a half to talk about just food in general. And the the barbecue bingo that he did the cake that he smoked for what was a two and a half hours it took the chocolate cake. Wow, that looked absolutely amazing. And one of the things actually that we discussed that I really want to start doing more is brining I've never brined me before. And it just it looks like it takes it again to that next level. And I've got no excuse. I marinate stuff overnight. Why? Why would it be that much different to Brian right during?

Well, I've only done it. I've only done it once. Ryan. I did a pork loin

but I'm guessing it just must make the meat much moister. tender takes on more flavour. I think vinegar is underrated in everything. So the just that profile as well as gonna help surely because it's on I need to do it basically. Then we had currency which focuses on me talking about

it and do it. Yeah.

We to talk to Kirstie next, which I think both of us went away from that conversation. seriously considering a pellet grill. Yeah. Neither of us have. But I think the pause there is yet we still talk about about it to this day. And again, it's loves to cook for people isn't it is the Instagram account, Kirsty's? She does everything on there. And part of what I learned from her is Think outside the box. I mean, she breaks baked bread on there. She say three times a week, two times a week. So it's not something that either of us I think it can see did during our barbecue before,

but it's about her advice around freezing the potatoes. Yes. We had some comments then we offer from a few people after that to say actually, they tried it and it made such a difference.

Yeah, it's just chillin it to make it suck it that extra bit of moisture out to make it that much more crispy. And to be fair, recently, the few roasties in the oven, but also on the barbecue often stick him in the fridge for half an hour after parboiling before checking in. And yeah, it does. It does make a difference. What other bits and pieces have you learned? Oh, and from some of the guests we've had

well, I want to say we had some great fun with some of our guests.

Mr. Beats finally chance.

Steve very, very funny. Same with he and Bob. Okay. It was quite good for you know, wills perspective. You know, he works with a lot of brands, obviously, he's got his own YouTube channel. And you know, he's working with, you know, SoCal Barbecue Shop. So it was quite interesting to see more of the business e side of it. And you know, he's obviously doing his own kind of Instagram shows and things. So that was quite, you know, interesting to see and hear about, obviously, yeah, he's,

he's YouTube channel, go and check out his YouTube channel. I spent a long time on there looking at briskets because he's got some briskets there, which he smoked for like 1820 hours. And also, if you're thinking about getting a barbecue, there's a fair few kind of comparisons about what you get from different barbecues and depending on what you're looking for different things that you should try. I mean, he's, he's compared pellet grills, he's come compared some of the commandos it did definitely worth having a look at that channel. Mr. Beads, what I loved about that conversation was it was fun, it was funny. But also going back to basics, which is all what he's about, and just doing the simple things, but doing them right and just taking them up to another level. I can't think of a better place to go for like a family barbecue than his house. Frankly, it just sounds like you'd have a great time. The foods can be cooked amazingly. And just using simple things, homemade rubs, he's got he tried too many different sources and things and condiments that he knows what he loves. That was great from that side. And what can I say about Ian the barbecue king. He talked about not being afraid to like get the meal boxes in and just stick them on the barbecue and cooking different ways, which isn't something I'd really considered before. I know in the past you've had things like HelloFresh Have you done any of them on the barbecue? Have you even thought to do you just follow the recipe?

Just yeah, follow the recipe on the card.

Again, it's kind of thinking outside the box slightly plus he forced me to make something with a banana on the barbecue, which may be one day I'll forgive him for. But to be fair, it wasn't awful. And for me to say that off the back of something having a banana in is quite frankly. Phenomenal. Really. But again, each of the guests we had have just pushed us that little barrel of our comfort zone in one way or the other. Picnic talking about actually, if you want to perfect what you're doing, look at the equipment you've got and don't be afraid to tinker with it. I mean, frankly, I still am a little bit afraid to but you know he was talking about kind of taping stuff are cutting things.

Pimp my grill, isn't it

he'll have one with like just an iPod. plugged into the back.

Absolutely, like Tim westward or something behind him kind of, you know, exhibit. Yeah. But, yeah, where it was really good fun, you know, you didn't know what to expect with the first season, we're really happy that, you know, we've now got a fully functioning website, which is great. If you head over to our social media channels, you'll see that we've just, we've just got some merchandise made up, not for sale yet. Perhaps that'll be later down the line, but just for myself and Dan. And, you know, we're working with a company called Stitch and print studio, a local business. So, you know, things are moving on. And we're really excited to continue this, this podcast. And we really hope you enjoy it. And you'll hear again, over the next sort of eight 910 weeks, lots of exciting guests, and more bumbling on from me and Dan.

Plus, we've said, reach out to us and ask us questions get involved. Neither of us have an ego of any kind whatsoever, or particularly, I don't owe him I get upset. But tell us when we're doing things, right. But also tell us if there's something that you think that we could have done better or could have done differently, or, you know, we're doing this because we enjoy it, and we love it. But we're also doing this for you. If you think you know, I love that episode, but you could have looked at this angle. Or, for example, we had that person I can't remember who it was and I apologise in advance, who asked us to discuss more about At what point does something go away from when something becomes too techie? Does it start taking the magic away? Yeah, those sorts of things we absolutely love and call us out on things as well we do we love to talk about it just this is for you, even if it's by us. It's a little bit for us as well. But it's you so yeah, get involved tell us and even start tagging us just in your posts talking about things as well. What Why not we'll get involved and he going to do something on the weekends if he's not talking to me or when we're recording during

and after that gushy message from our host Dan. We will we will catch up with you in in the next episode. And again, look at us over our social media channels follow the hashtag meat & Greet BBQ podcast. All of our episodes will be going live on our website or your podcast apps. So please follow like and subscribe. Same for YouTube when we start launching our videos on YouTube. And until next week, keep on grilling