The Comeback

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Today's episode is brought to you by AOS Kitchens, the South's leading outdoor kitchen design and installation specialists.

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Welcome to another episode of the Meat and Greet BBQ podcast.

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It's been a few months since we've last uh, since we've last recorded, so really excited to welcome you back to another episode.

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Um, today it's myself and dan.

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We've we've not seen each other in a few months either, so, um, really excited just to have a catch-up talk about all things barbecue.

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Um, we also have a new feature on our episode um descriptions.

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You'll see, right at the top there's a link that says that we'd love to hear from you.

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You can click on that and you can text us directly to then tell us what you think about the show or give us some ideas of who we should speak to next or recipes that we should be cooking.

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Anyway, we'd love to hear from you.

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But let's get into today's episode.

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Dan, how are you doing?

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Yeah, good thanks, very good indeed.

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It's exciting not only to be doing this episode but launching a new series.

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You know it's been a while and I mean I'll put my hand up and say I'm a big reason for that.

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I've spoken about it a lot but it's taken ages but finally moved into a new place and I'm sure you've seen, if you follow us on Instagram, been doing cooks and things.

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It's great to be in.

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But now it was settled and I have a new space that we can record.

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That's what we're doing for you.

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So we've got a whole new series coming through to you over the next few months for you to enjoy.

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All that's going to happen between now and when you listen to this is owen and I to record them with all of the guests and edit them and then put them on, upload them and time everything out, so you guys don't have to do anything.

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A week later, after this episode, you'll get another episode drop.

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But owen and I are kind of just understanding what we've just agreed, that we're going to get back into right now and thankfully we're both excited about it, right.

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Yes, absolutely, but it's amazing how you get out of the swing of things.

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Oh yeah, I know We've just logged on to this and we've taken 20 minutes just to get back used to how we wanted to be set up getting Zoom, the platform we used, up and running, discussing what we want to get out of this, but also having a bit of a natter and a catch-up, which is what we wanted to share with you all.

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Today is basically what we've been doing for the last few months, what we've been barbecuing, what we've been wanting to do with barbecuing and kind of what our plans are really over the next few months and whether you'll even be able to see us in person, depending on where you're going to be and what you're going to be doing right.

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So I want to open up with a fail, not a barbecue fail, but a podcast fail was it a life fail that got hard very quickly um, obviously you know the whole purpose is we do a podcast and we've had this in the diary for a few weeks now and it wasn't until 20 minutes before we're due to meet that I realized that my headphones don't have any charge.

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Uh, so hopefully I can hear you all right.

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It's always better in the ear when you're recording rather than and kind of out loud through the thing.

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Uh, and it took me a good 10 minutes or so to find my microphone.

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So you've moved house?

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I haven't yet I guarantee it took me longer to set up than you did because clearly I've not been prepared.

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Yeah well, I've been thinking about this moment for a long time, so I had everything ready just getting the children to bed, pouring myself a drink and then making sure that I was ready to do this.

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But I mean, podcast fails are a funny thing.

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This is the second time that we've planned to try and do this, but you might be able to tell from my voice I want to apologise for it.

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I've got tonsillitis Way, but you know, would I let that get in the way of a recording?

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Once yes, but twice no?

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But I have once yes but twice no.

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Um, but I have really enjoyed people.

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People might now be able to recognize your voice as daniel rather than yeah, I know which is a surprise.

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I get it all the time that people think it's danielle.

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They're hearing I mean through work.

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Owen and I used to work together.

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People would randomly call up asking to speak to me and insist it was danielle or Anne instead of Dan, and have arguments with people before they were put through to me.

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If I'm ordering Domino's, it'll arrive and it'll have Danielle written on the front of it.

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So, yeah, it's an affliction that I have to live with every single day of my life, which people underestimate.

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How frustrating that can be.

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It's funny, but yeah, it's a pain.

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But I've just been so excited to be able to reset up a barbecue setup, because it's one thing once you've got everything in your house ready and rip, roaring and you're cooking on it, but you forget the fun of going.

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Actually, I could have this here, I could have this there.

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Would it be better if I set up this way?

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What about serving it to people?

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Do I want a bit of?

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Is the word drama when people are over and they can watch what you're doing?

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You know if you are reverse, searing something like a tomahawk or something, and then you've taken it out and resting it and you're cranking it up and people can watch you do it over the flames and stuff, rather than being hidden away around the corner.

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It's been fun kind of setting that up and thinking what I plan to do over the next four, five, six months.

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If anyone's been looking on Instagram, I've put some photos of the setup.

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The one thing I haven't quite got right, I don't think, is my rock box is set up right in front of almost like a trellis that's covered in grapevines.

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So when I want to use it because I use the wood burning attachment I'll need to twist it, otherwise I'm just going to set fire to a load of greenery and things.

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So when I first do a pizza here, it's been a month and I haven't got around to it yet because I know I'm gonna catch fire and set fire to something.

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When I do get getting that right, it'll be okay.

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But if I set it up the other way around, I'm just staring at grapevines when I'm doing normal barbecuing.

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I don't want that, you know.

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Pizzas.

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Just to jump in, dan, obviously there's the kind of I seem to be seeing it a lot on TikTok and socials around.

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You know the old pizza sandwich, oh, yeah, yeah.

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You know the old pizza sandwich, oh yeah, yeah.

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So again, people have probably seen that.

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I did one fairly recently on the Oni one lunchtime, just sort of working, and thought I'd fancy a bit of a pizza sandwich.

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So typically I think you put pesto, a bit of parma ham, rocket mozzarella, a bit of balsamic dressing, et cetera, and kind of cut it up and eat it like a sandwich rather than an actual pizza.

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I had some hummus, so I used hummus instead of pesto, but genuinely probably the best sandwich I have ever had.

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Wow, I mean that is a strong statement because I'd argue a burger is a type of sandwich.

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Honestly, this trumped it.

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It was just so nice, and I mean to the point where I was sat on my own in my own house, no one else around, and I was going.

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Mmm, that is creepy.

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That is serial killer-esque.

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Yeah exactly, I was making some strange noises.

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As soon as my wife got home I was like oh my God, you wouldn't believe the best.

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Creepy Like serial killer-esque.

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Yeah exactly, I was making some strange noises.

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Like as soon as my wife got home I was like, oh my God, you wouldn't believe the best.

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You know like I find my mum, mum, I've had the best sandwich.

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I hope it's only sandwiches that you've been moaning, that you do that and call your mum afterwards, because talk me through why it was so much better then what?

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What was it about it?

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Was it texture?

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Was it the flavors came through differently?

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What was?

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it.

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Yeah, so it was a homemade pizza base, um, and I don't know, I I think right because it's probably because you just get bored of having a ham sandwich or you know what.

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I mean you know just normal bread.

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So, yeah, it was quite nice to just have something that had the flavor of a wood-fired pizza, but I suppose parma ham is not exactly that free in comparison to pepperoni or whatever, but it was.

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It was just a nice difference.

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Um, and you kind of drizzle oil.

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You drizzle, so I drizzled some rapeseed oil, because I don't typically use olive oil, I prefer british rapeseed oil.

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Um, so you kind of drizzled that over the base first, and I think obviously then when you close it up a bit like a calzone and put it under, the kind of oil makes also gives the kind of base a nice flavor internally.

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So when you opened it back up again, it's kind of steaming but it's really kind of moist and tasty inside because of the, the oil.

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And then obviously you're putting in the pestos or the pumice or whatever and you're filling.

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So yeah, genuinely, I have been proper excited about it.

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I even came home this evening and I said to my wife we're both at home tomorrow.

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Do you know what we should have for lunch?

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That's what I was going to ask.

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Do you think you'll be doing those more than pizzas in there from now on?

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Is it that good?

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No, like anything right, too much of a good thing.

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I will have it regularly enough that I still really enjoy it, but not too regularly that it becomes boring, like a normal sandwich does.

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So yeah, anyway, sorry, as soon as you said pizza oven, I was like beep.

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No, I mean before.

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The kind of two weeks before I moved I got really back into pizzas again.

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I did probably six to eight pizza nights in the two, two and a half weeks before we moved.

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Almost every other day I was doing it where I enjoyed the pizza so much.

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Once I cleaned up I made another dough and then it was leaving it in the fridge for 24 hours to get all kind of the proper air and stuff in there properly got it down.

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So it's a lot quicker.

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It's just the case that I love using the wood attachment but it's so much more effort to manage because of the way that it works for the rock box compared to something like a delavita where you can get the full logs, get them in the back there and get the heat up.

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The fact that you need to have the bits cut down a bit, or I actually have slightly changed the way my mine works, which I don't know might be dangerous.

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I'm saying not to necessarily do this, but what I've done is if you open the wood fired attachment, there's like a little tray that goes in that you're meant to put in like the little kindling.

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I've taken that out and basically discarded it and then it takes effort, but I've angled the wood up into the oven and almost start a proper fire that way and then I can angle it to get large chunks in that burn hotter and longer and faster.

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That I just find it speeds up how long it takes for the thing to be heated and I don't have to be around there as much constantly putting in the kindling.

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I don't have to use as much wood doing it either, but I find that much more enjoyable than just sticking the gas attachment on, turn it up to high, leaving it for half an hour, putting it to low and then starting to cook.

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I just feel no, there's no skill in that, because you still have all the skill of the manipulation of the dough and turning it as it's going.

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But it's just less fun and it does less for me from a mindfulness perspective, which is part of the reason we barbecue right yeah, yeah, obviously I I don't have a gas oven, um, so I'm picking up, talking about delavita, I am picking up a delavita.

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Obviously, by the time this comes out, obviously I'd have picked it, I'd have got it and I'll be using it.

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But obviously you know me and you are going uh and away for the weekend and picking, picking up and doing some cooking and video recording, uh, which is going to be also, you're right, the the wood.

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It's just the smells and theatrics, as we've gone over many, many times, that that's um really enjoyable.

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I'll tell you what I've, um, I've been doing a lot more basic barbecuing recently.

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I love the way you said that like basic bitch barbecuing there's nothing wrong with that, um and and and actually enjoying it.

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You know, I think, uh, you know, sometimes, sometimes you can't be asked to do a brisket or, uh, you know a pork shoulder or or whatever, but you still want to, to just barbecue, especially during the week, I think.

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But yeah, I don't know, I've done a few kind of really simple things.

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You know, just some chicken kebabs or even just some sausages, or you know, obviously a burger is basic.

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I say burger is basic, but you can proper pimp up burgers and stuff, but even just like getting some like pork belly strips or whatever, do you know, I mean just doing some.

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I don't want to inverted commas, kind of classic british uh barbecue.

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But um, obviously we both have right, because we've both put some like hot dogs up on on instagram and we didn't even, I think we almost did it within a day of each other, not realizing that we were doing it, and we both were like, ah, we've got some hot dog content.

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Oh, me too, yeah, oh well, let's space it out.

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We've obviously done some, but I don't know, I've just taken some real pleasure in doing some of the basics again I think that we touched upon it on one of the episodes that we did at the start of the year that instagram burnout where we felt like we got to the point that we were just doing cooks to put them online and I think that mentally that meant we felt like we have to do this type of big cook, we have to do that type of big cook, etc.

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Etc.

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And that takes away a bit of the joy from it.

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So just being going out there and doing again you use the terms, I'll leave it on you the basic barbecuing stuff.

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It's enjoyable because it's fun.

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You can get out there, you can do it.

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You still achieve so much good flavor and enjoyability and everything about it is so much fun.

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And I think that there's a lot to be said about doing those sorts of bits and not feeling like you constantly have to be doing beef, short ribs, pulled pork, other bits and pieces, feather blade, for example.

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I mean, they're all fun in different ways and I think there's also potentially arguments that once you are confident doing it, they don't have to be much effort at all, depending on your setup.

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You know, it's just keeping an eye on things and, technically, if you're going to be doing hot dogs and burgers and things for 45 minutes.

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You could argue that might actually be more effort, but it's a very different feel to it and there's less mental strain in putting it together and it gives you more instant gratification as well.

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And, let's be honest, the years 2024, we are all dickheads for loving instant gratification, whether it be jumping on your phone and scrolling through instagram up and up and up and up and seeing things all the time and giving you that little bit of a kind of mental hit and releasing the endorphins and stuff.

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Um, and and there's nothing wrong with embracing that side of it I think we should all do it a bit more.

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You know it puts the joy back in barbecue and thinking well, that's eight hours, my day gone yeah, yeah, however, but um about six weeks ago I did cook my first brisket uh, yeah, must be the first brisket of the year um, as, as we kind of talked about earlier in the year, just I just kind of stopped, I had a bit of burnout, blah, blah, blah, blah.

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And so it was about a six and a half kilo brisket from my local butcher, um beef bread here at Essex, you know, um grass fed, blah, blah, blah.

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And I did have the best day, I again talking.

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I did have the best day Again talking about, you know, obviously just doing all the again basics, inverted commas, stuff recently because I hadn't done it for such a long time of brisket, and I haven't done it obviously six weeks or so and I've got no plans to do it again for a little while.

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But it was good fun, absolutely good fun, and I didn't do any, even though it was a fairly sizable piece, didn't do it for any occasion, it was just for the wife and kids and we just, you know, had what we had for that particular night and then I've sliced it all up and vac packed it and it's all in the freezer and stuff ready to kind of take out as and when.

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Um, but yeah, I was slightly worried that because I hadn't done one for I don't know, six, seven months previous, you don't want to, you don't want to mess it up, but uh, it, it, it came out.

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Uh, came out pretty well.

00:17:31.332 --> 00:17:40.009
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00:18:43.867 --> 00:18:51.031
So since I've moved and I've got the set up, I've been doing more of the serious side of barbecue, I suppose.

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Although can you say reverse searing a tomahawk is more away from the basic side.

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I don't know well, I mean tomahawks are sizable steaks in comparison to a fillet or uh well, I set myself a challenge which I mean you did.

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I apologise for that.

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That's awkward for all of us.

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Um, filet-o-fish yeah, um, I set myself a challenge that in a lunch break I wanted to reverse sear a tomahawk from start as in not pre-lit or anything.

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So as soon as I hit that hour mark like the starting blocks out, I went, got it lit, um, got the meat out, kind of seasoned it and stuff and let it sit there for 15, 20 minutes while it's heating up.

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Then, over oak, brought up into the temp that I wanted I brought up to 49 I think, um, and then let it rest while I cranked up the heat properly, properly and then see it on the both sides, gave it a decent rest, started eating it and forgot how big a piece of meat it is.

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So I got to the point where I had probably four or five slices left and I was like meeting's about to start, started the meeting and thought it was going to be like a five, 10 minute work meeting.

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I could just get through it.

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It in the end took an hour and just out of camera, shot in my eye line was the steak and I've got.

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I need you, I need to finish you, which is so good, but again, it shows that you can do serious cooks in that amount of time if you, if you know what you're doing without too much prep, you know, um, which is nice to know that skills are still there as well, because I'd done so.

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I've done quite a lot of pizza making, but I pretty much packed the barbecue up in january and we didn't move until june and I got out once or twice for the odd bits and pieces, but I kept thinking I don't want to faff with getting it back out because it's packed and ready to be moved and the house move just get got delayed.

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So, like you said, you start thinking is it still in there?

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Do I still need more time to get back into it?

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but thankfully it's a bit like riding a bike, I think once it's in there you can jump back into it, you know yeah, so obviously you've um, I see that you've been doing some a bit of low and slow since you know, since you've kind of got into your new place and through your own personal Welshman barbecues, doing a bit of a collab, aren't you with Suffolk Food Hall here in Suffolk?

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Yeah?

00:21:29.048 --> 00:21:41.365
so they reached out to me so that tomahawk steak we actually got from from there and just did it and put the post up saying that's where I got the meat from.

00:21:41.365 --> 00:21:45.164
And they just reached out to me and said, look, I like the content you're doing.

00:21:45.164 --> 00:21:47.621
We don't really have anyone doing barbecue content at the moment.

00:21:47.621 --> 00:21:49.604
Do you want to do some stuff?

00:21:49.604 --> 00:21:56.355
I said, well, you know, if you supply me with the meat, I'll do some cooks and we'll just see how it goes there.

00:21:56.355 --> 00:22:02.212
And I want to do more with you through the podcast, but still early days.

00:22:02.212 --> 00:22:10.021
But so far I've done did pulled pork for the Euros, that was nice.

00:22:10.122 --> 00:22:31.790
And I got lucky with that pork shoulder, to be fair, because I thought it was going to take seven to eight hours and it took more like nine and a half Prawn in the morning Did it over 105, over oak and it was like 1.2 kilos, so not a big pork shoulder at all and got to like five hours and it was doing okay.

00:22:31.790 --> 00:22:41.175
And then it just stalled like heavily stalled, like temperature coming down, wrapped it and I was getting a train to a friend's.

00:22:41.175 --> 00:22:43.744
I was like, well, I'm gonna have to put now regardless.

00:22:43.744 --> 00:23:03.270
And it literally just hit 96 at that point, which is where I wanted to take it, and I was like, right, I've got five minutes to wrap this, stick it in pyrex and stick it on my back so I can get the train and travel for about an hour to get there, just before the game, and I was thinking I got part of you might say well experience.

00:23:03.270 --> 00:23:15.702
I allowed myself that extra hour and a half, but I got so lucky that you know the wrap works, because if I hadn't bothered wrapping it because I was considering not wrapping it at one point, no, no way we got there.

00:23:16.364 --> 00:23:18.969
But, um, so I did that.

00:23:18.969 --> 00:23:26.288
Um, I've got a pork belly which I'm going to do brisket style, which should be nice.

00:23:26.288 --> 00:23:28.673
Um, but I've come down with this illness.

00:23:28.673 --> 00:23:35.926
I was like I'll wait until I'm fit again before I do that, and what's wrong with me?

00:23:35.926 --> 00:23:41.133
I can't remember what the first thing that I did was, but I brought a stove, beef ribs.

00:23:41.633 --> 00:23:44.817
I did beef short ribs from there as well, which went really well.

00:23:44.817 --> 00:23:53.425
I think they were surprised how quick I did it, because I literally picked them up, got home, prepped it there and then and put up a reel about the prep and then did a second one.

00:23:53.425 --> 00:23:55.084
That's the other thing I want to mention.

00:23:55.084 --> 00:23:59.880
So I've what I've started doing is two separate reels for the cooks I'm doing.

00:24:00.521 --> 00:24:34.030
I've been thinking about doing it for a while but since I've been asked to do a collaboration, I thought I'd trial it as part of this doing a prep video reel first and then doing the actual reel of the cook as two separate things, which I just think it might be more educational for people and I think it's maybe something we should do more as well through the podcast when we're doing content, because you know, the questions that come through are really nice, but people being able to see how you're prepping it step by step and separately being able to find that I've definitely found it useful when I'm doing my own research of things I want to do as well, you know.

00:24:39.539 --> 00:24:39.842
Yeah, yeah, I can.

00:24:39.842 --> 00:24:40.567
I can understand that.

00:24:40.567 --> 00:24:43.546
Problem is, though, it means that people can see what the we don't actually know what we're talking about.

00:24:43.546 --> 00:24:47.048
We're all imposters, we're in some imposter syndrome.

00:24:47.640 --> 00:24:48.664
All of us are imposters.

00:24:51.903 --> 00:24:52.824
Yeah, I am.

00:24:52.824 --> 00:25:17.011
So, weekend just gone, my, um, we had a works event on the friday, show off and um, in the evening it was summer, summer food supply, some sort of barbecue style food, and yeah, I went pretty hungry, to be fair.

00:25:17.011 --> 00:25:20.935
So, uh, they'd cooked it.

00:25:20.935 --> 00:25:34.910
All I problems, I think they it was like barbecue style food, but I think they cooked it indoors, or they certainly cook it in the outdoor area where we were anyway, and, um, I just got unlucky in the.

00:25:34.910 --> 00:25:37.752
The first thing was lamb cofters don't like that.

00:25:37.752 --> 00:25:48.163
Second thing was, uh, chicken wings, but they were like the really like, really small, like, really really small, hardy, you know, it was like a tiny little bit of meat.

00:25:48.605 --> 00:25:52.691
Anyway, I had a couple of those then it was like calamari don't like that.

00:25:54.394 --> 00:26:13.615
It was like there was a another sort of fish based thing and then vegetable quesadillas and then a cucumber and watermelon salad, so, and of course you know, there was alcohol involved, etc.

00:26:13.615 --> 00:26:21.971
So I ended up literally having a vegetable quesadilla, two chicken wings and a bowl of water and a cucumber.

00:26:21.971 --> 00:26:34.096
So, needless to say, the alcohol went straight to my head, um, and didn't necessarily get to eat a lot of barbecue food, um, but subsequently I went to the next day.

00:26:34.096 --> 00:26:36.604
I got invited to a barbecue.

00:26:36.604 --> 00:26:43.743
It's been a while since I've gone somewhere else for a barbecue and, um, it was for someone's birthday.

00:26:43.743 --> 00:26:45.728
There's about 50 people.

00:26:47.049 --> 00:26:50.040
I'm feeling quite hungover, but you know I'm a soldier.

00:26:50.040 --> 00:26:53.749
Go straight in to drink a beer, you know hair of the dog and all that.

00:26:53.749 --> 00:26:56.473
So brave, so brave, so brave.

00:26:56.473 --> 00:26:59.848
I know I am, yeah, some say hero.

00:26:59.848 --> 00:27:09.244
I don't like that label, but literally within 15, 20 minutes of being there, I was cooking for 50 people.

00:27:09.244 --> 00:27:13.272
Oh, it's good to see you.

00:27:13.272 --> 00:27:14.784
Thanks for coming.

00:27:14.784 --> 00:27:16.669
I've just lit the barbecue.

00:27:16.669 --> 00:27:18.343
Can you, uh, can you do some sausages?

00:27:18.343 --> 00:27:19.547
Can you do some chicken kebabs?

00:27:19.547 --> 00:27:21.614
Can you do?

00:27:21.614 --> 00:27:23.359
So I literally ended up spending.

00:27:23.359 --> 00:27:42.330
I was there for about four hours in the end, and I spent two and a half, if not a little bit more, cooking for other people and allowing myself to, at the end, with the leftovers, eat some barbecue food so often the way, isn't it that in barbecuing, the there's that misnomer.

00:27:42.352 --> 00:28:02.288
I always think that the barbecuer gets the best cuts or the best bits, but what actually happens is everyone else is eating while you're tending and looking at what the next thing is, and what the next thing is, you know well, more interested in the fact that how often I don't know if it's happened to you or how often, and we'd love people to text in on, on on the um.

00:28:03.410 --> 00:28:09.766
On the link in the description do you get invited as a guest to other people's barbecues?

00:28:09.766 --> 00:28:16.935
But they kind of expect you to do it because you're the quote barbecue guy or girl or person.

00:28:16.935 --> 00:28:23.648
It's happened a couple of times now, in fact a handful of times.

00:28:23.648 --> 00:28:25.202
I'm just interested.

00:28:25.202 --> 00:28:27.170
Does it happen to other people?

00:28:27.170 --> 00:28:33.512
You know it would be nice to go somewhere and just eat and be a guest.

00:28:34.599 --> 00:28:41.051
I've had a few people message me and say, oh look, it's been a little while, partially because of this move.

00:28:41.051 --> 00:28:43.205
We'd love you to come over and cook for us.

00:28:43.205 --> 00:28:49.887
I'm like, all right, I'd love a day off, but, yeah, fine, Whatever.

00:28:49.887 --> 00:28:51.510
Yeah, how much are you paying?

00:28:51.510 --> 00:28:55.146
Yeah, exactly what meat have you actually got?

00:28:55.146 --> 00:29:07.667
Because if you've just got basics range, I don't know if I want to be messing about with it, although I'd prefer to be invited over than not at all.

00:29:07.909 --> 00:29:10.944
Frankly, oh yeah, we're different people.

00:29:10.944 --> 00:29:16.872
Oh yeah, we're different people?

00:29:17.313 --> 00:29:17.834
is there any?

00:29:17.834 --> 00:29:23.910
What are your eyes on next for things you want to do this season or cooks you want to do?

00:29:27.489 --> 00:29:31.068
well, I, it's not what I want to do next.

00:29:31.068 --> 00:29:34.941
It's what I've just done, which I'm wanting to replicate and make better.

00:29:34.941 --> 00:29:38.907
As you know, I dabble with bacon etc.

00:29:38.907 --> 00:29:44.623
I had also hadn't done any kind of uh bacon, homemade bacon, for a while.

00:29:44.623 --> 00:29:57.557
So, uh again, a couple of months ago I decided to get a whole loin from the butchers and basically made some maple bacon.

00:29:58.039 --> 00:29:59.446
First time I've done maple bacon.

00:29:59.446 --> 00:30:04.755
I've done kind of a sweet cure and things before, but I used some.

00:30:04.755 --> 00:30:10.751
When I say maple, it was like maple style syrup, because when you actually read it, the UK versions are not blah, blah, blah.

00:30:10.751 --> 00:30:14.160
Anyway, it turned out pretty well.

00:30:14.160 --> 00:30:27.126
I decided not to smoke it, so originally I planned so I cured it for a week, then I took it out and left it hanging in the fridge for a couple of days just to dry out.

00:30:27.126 --> 00:30:37.268
So, and my plan was to actually cold smoke it and probably use something like a cherry just to kind of add a kind of if you're doing sweet bacon, cherries.

00:30:37.268 --> 00:30:39.460
You know, kind of seems the obvious choice, right?

00:30:39.460 --> 00:30:40.766
You don't want anything too powerful.

00:30:40.766 --> 00:30:45.329
So I decided not to anyways and just went with an unsmoked cured bacon.

00:30:45.329 --> 00:30:46.332
Very nice.

00:30:46.332 --> 00:30:49.204
However, I've managed to.

00:30:49.204 --> 00:31:02.106
One of my colleagues is Canadian, so he'd just gone back over to Toronto, so I've managed to get him to pick me up a proper authentic Canadian maple syrup, so I've got a big can of that now.

00:31:02.106 --> 00:31:12.667
So I'm going to plan to redo and improve the bacon, but this time I'm going to cold smoke it as well, so it's going to sweet, sweet smoked bacon.

00:31:12.667 --> 00:31:18.482
Yeah, so that's what I'm going to do.

00:31:20.145 --> 00:31:30.990
In terms of cooking, I'm getting a new Delavita, so I think, naturally, some pizzas will come out of that.

00:31:30.990 --> 00:31:34.719
I think, naturally, some pizzas will come out of that.

00:31:34.719 --> 00:31:39.767
So, however, I'm going to be trying to do a few things in a wood-fired oven.

00:31:39.767 --> 00:31:42.056
That is not a pizza, basically.

00:31:42.056 --> 00:31:48.073
So I'm probably going to just want to, you know, to do some more.

00:31:48.073 --> 00:31:59.869
I don't know even if it's using a cast iron dish or something like that, and doing things like steaks or burgers or breakfasts or whatever, just kind of using the oven wood fired oven in a different way.

00:31:59.869 --> 00:32:07.088
I kind of haven't really got many other plans for cooks.

00:32:07.088 --> 00:32:08.573
What about yourself?

00:32:10.241 --> 00:32:12.169
I'll be doing a lot of barbecuing.

00:32:12.169 --> 00:32:14.426
The weather's annoying me at the moment.

00:32:14.426 --> 00:32:20.653
I've got this lovely garden to be out in so much more space, and how much rain have we had too much?

00:32:20.653 --> 00:32:27.462
Frankly, you know we're in july and I almost put the heating on the other day because it was 15 degrees celsius in the house.

00:32:27.462 --> 00:32:29.788
And you're thinking what is going on?

00:32:29.788 --> 00:32:31.111
It's ridiculous.

00:32:31.111 --> 00:32:38.729
Hopefully we get an indian summer and maybe towards september and october time the heat will finally kick in and we can be out there more.

00:32:38.729 --> 00:32:42.344
But, um, my dad got me a cold smoker.

00:32:42.464 --> 00:32:56.281
For a cold smoker that's a light, like the little, uh, sawdust kind of smoking generator yeah, which I want to do cold smoking in the monolith using that, um, so I want to experiment with that.

00:32:56.281 --> 00:33:00.542
I hadn't I haven't done anything with it before we moved because everything was pretty much packed up right.

00:33:00.542 --> 00:33:05.863
So that's been sitting there boring a hole in the back of my head, knowing that that's there to be used.

00:33:05.863 --> 00:33:07.925
And I mentioned, am I?

00:33:07.925 --> 00:33:12.231
Um, and then I also, I want to be.

00:33:12.231 --> 00:33:16.345
I want to do a big brisket, cause I haven't done one for a while.

00:33:16.345 --> 00:33:24.106
Um, I want to do a bone in Boston, but, um, I want to do some beef fillet, cause I've never done that on the barbecue before.

00:33:25.279 --> 00:33:26.701
Um, there's lots of stuff I want to.

00:33:26.701 --> 00:33:29.525
I want to have a go at and do differently.

00:33:29.525 --> 00:33:55.363
Um, I'd like to do more baking I've said this before on there and do like loaves and stuff like that, and maybe steal some ideas from miss stoneman or mrs stoneman, I should say um and some of the fantastic stuff she does, and kind of get my head around that more and just be out there as much as possible soaking it up and enjoying it.

00:33:55.363 --> 00:34:19.974
And I want to do some proper birria tacos, like from scratch, like make the corn tortillas, make the actual proper, like you know, smoke off and fry off the chilies and make the proper sauce and everything and dip them in and do that properly from scratch and maybe do it with maybe even a Thor's hammer, get the meat off that and use that in there.

00:34:20.661 --> 00:34:34.949
That sort of stuff I want to be doing more of and enjoying getting involved with and getting Charlotte into it as well, because she's always interested when I'm barbecuing and she likes watching and she likes watching the pizza stuff and she likes rolling out the doughs.

00:34:34.949 --> 00:34:42.181
But getting her involved as much as possible is definitely something I want to do this year and I want to go and enjoy sizzle fest again.

00:34:42.181 --> 00:35:07.324
We've got our tickets so people will see us there what we're going to do at the event I think we're both still a bit whether we're just going to enjoy it, as we call it our summer christmas do, or whether we actually record some bits and pieces while we're there I don't think we're quite there yet and what our decisions are around that no, uh, obviously we're going to be knee deep in recording quite heavily over the next few weeks anyway.

00:35:07.625 --> 00:35:15.114
So if you know a few nights a week, I'd like to try and squeeze something new in.

00:35:15.114 --> 00:35:16.375
Go somewhere new.

00:35:16.375 --> 00:35:20.965
You know as great as Sizzlefest is, but it would be nice to try.

00:35:20.965 --> 00:35:21.467
You know.

00:35:21.547 --> 00:35:26.670
Go to a new scene it's more that we've already got that in the diary right Locked in, confirmed.

00:35:26.670 --> 00:35:46.405
We were talking about Smoke and Fire and Molden, weren't we Potentially yeah, yeah, fire and molden, weren't we potentially yeah, yeah, I think we should do something at north because I think that we we haven't made that journey yet, for various different reasons, but a lot of those problems are out the way now, so I think that would be good to do yeah, yeah, absolutely.

00:35:46.864 --> 00:35:49.409
Um, just let's.

00:35:49.409 --> 00:35:54.916
Let's hope we get some decent weather for these upcoming festivals.

00:35:56.621 --> 00:36:00.985
Actually I want to put it on here because we've talked about it but we've never bothered doing it.

00:36:00.985 --> 00:36:07.989
I would like us to get out more to proper barbecue restaurants and do some pieces around that.

00:36:07.989 --> 00:36:24.447
Get up to London and go to a few of the places there, find other places locally and get out to some of those proper barbecue restaurants in the UK and enjoy them and talk about them and maybe do some podcasts around those as well, yep.

00:36:25.070 --> 00:36:25.351
Definitely.

00:36:26.681 --> 00:36:27.686
So watch, that not happen.

00:36:30.340 --> 00:36:31.967
We've only been planning for three years.

00:36:32.548 --> 00:36:34.041
Yeah, exactly that.

00:36:34.041 --> 00:36:38.311
Exactly that, and I feel like we're coming to the end of this episode.

00:36:38.311 --> 00:36:50.309
So you started off with a non-bbq fail, so I thought it would be only fair that I give something back in return, so moved in here, um, started clearing out the garden and that's all we've got time for.

00:36:50.369 --> 00:36:51.931
on the meat and grape barbecue Sorry.

00:36:53.893 --> 00:36:57.503
Ha, funny.

00:36:57.503 --> 00:37:05.594
So yeah, clearing out the raised beds, and there's this huge, really tall, gone to seed thing that's like as tall as I am, start cutting it down.

00:37:05.594 --> 00:37:09.483
I was like, oh, it stinks, absolutely stinks.

00:37:09.483 --> 00:37:10.766
Smells of celery, right.

00:37:10.766 --> 00:37:12.130
I was like Steph, I smell this.

00:37:12.130 --> 00:37:14.842
Anyway, cut it down.

00:37:14.842 --> 00:37:16.789
I've just got a t-shirt on, not thinking anything about it.

00:37:16.789 --> 00:37:20.461
Pack it up, get covered in like all the juices from this plant, think nothing of it.

00:37:20.461 --> 00:37:22.646
Do another three or four hours worth of gardening.

00:37:22.646 --> 00:37:26.882
Then speak to a neighbor who helps me fill in our pond.

00:37:26.882 --> 00:37:35.983
So move maybe a 18, 20 wheelbarrows of soil as well to fill in the pond that was here before, to make sure Oliver doesn't stumble into it.

00:37:35.983 --> 00:37:40.492
Being like 20 months old, I think nothing of it shower whatever.

00:37:40.719 --> 00:37:42.525
And then two days later my arms start itching.

00:37:42.525 --> 00:37:43.931
What the hell's going on?

00:37:43.931 --> 00:37:49.007
Go to bed, wake up next day I've got blisters all over both arms.

00:37:49.007 --> 00:37:51.952
Turns out that celery has a chemical in it.

00:37:51.952 --> 00:37:59.990
If it goes on your skin and you let direct sunlight go on it for any length of time, burns your skin and gives you a chemical burn.

00:37:59.990 --> 00:38:01.621
So I now have burns.

00:38:01.621 --> 00:38:03.224
I don't know if you can see properly.

00:38:03.224 --> 00:38:10.746
All up my arms I blisters coming through and apparently it can stay on your arms for um up to six weeks.

00:38:10.746 --> 00:38:23.610
Wow, so I'm the only person I know who's ever got a chemical burn from celery only me that is only me.

00:38:24.891 --> 00:38:34.152
Yeah, that's, that's pretty bad so hey oh I did that's all we've got time for in this episode.

00:38:35.393 --> 00:38:43.606
I did actually do a silly, a silly barbecue barbecue fail in that I just burnt myself and it was so stupid.

00:38:43.606 --> 00:38:54.884
I had a pizza party, whatever you want to call it so making a few, but my father-in-law bought his on the round so I lit two at once.

00:38:54.884 --> 00:38:58.541
I'd both both going at once try and speed up the cooking of the pizza.

00:38:58.541 --> 00:39:01.512
Problem is he didn't bring his peel, so we're in one peel.

00:39:01.512 --> 00:39:07.313
So I was trying to literally flick between two and obviously well documented.

00:39:07.313 --> 00:39:13.184
As much as I love the oni, it just burns through fuel too quickly because you can only fit in the little kindling blah blah.

00:39:13.184 --> 00:39:20.856
So I was constantly flicking between the two and basically I I don't know why I did it.

00:39:20.856 --> 00:39:40.177
I can't even remember now if I meant to do it, but I essentially put my finger on the on the firebox and it burnt so much that the skin started to actually split oh so you could.

00:39:40.257 --> 00:39:44.355
It's almost like you could see a few layers of skin underneath, if that makes sense.

00:39:44.456 --> 00:39:45.500
So and keep going.

00:39:45.500 --> 00:39:47.204
I'm nearly there, I'm nearly there, keep going.

00:39:47.204 --> 00:39:48.007
What does it smell like?

00:39:48.007 --> 00:39:48.407
I?

00:39:48.467 --> 00:39:55.532
I've never had a, but you know, normally it goes red and you get a whittle white, a whittle, a whittle white bit.

00:39:55.532 --> 00:40:13.498
A whittle white bit A wee-wee-wee-wee-wee-wee-wee-wee-wee-wee-wee-wee-wee-wee-wee-wee-wee-wee-wee-wee-wee-wee-wee-wee-wee-we yeah, true, true, pizzas are loving, though um only burnt one of them.

00:40:13.498 --> 00:40:20.233
No, I didn't know this one and on that note we should probably finish.

00:40:20.693 --> 00:40:59.619
Uh, you can tell we haven't done this for a while but thank you for listening and I hope that you enjoy the upcoming episodes, really happy with the guests that we've got planned in and hopefully for the next 15 weeks or more you'll be enjoying yourselves, but yeah thanks for listening and until next time, keep on grilling today's episode of the meat and greek barbecue podcast is brought to you by aos outdoor kitchens.

00:40:59.619 --> 00:41:03.693
They are the south's leading outdoor kitchen design and installation specialists.