The Urban Streatery Part 2

Owen - Host: 0:00

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

Dan - Host: 0:07

Hello, Dan here from the meat & Greet BBQ podcast. This is part two of our conversation with Dan from urban street hurry. I hope you enjoy it Welcome to another episode of the meat & Greet BBQ podcast. This episode we're speaking to Dan from urban street every bit of a warning here, it's a fantastic episode. And there's a little bit of swearing in it. So if you're listening around little ears, maybe thinking about listening to it when you're by yourself. But some of the things that Dan's talking about is so important. We didn't want to cut any of that content at all. It's a fantastic episode. I hope you love it as much as we did, recording it do like, subscribe and review this podcast, it really helps us get the word of the podcast out there and helps people find us that doesn't make a big difference, particularly if you give us five stars. without much further ado, here's Dan.

Owen - Host: 1:08

Has he spoken a lot about experimentation I suppose, which comes naturally part of the job. I suppose with experimentation comes sort of failures in when you're testing things out. And obviously we love to celebrate barbecue fails on the podcast, be interested to know some of the things that perhaps didn't work so well or any other fails that you might have encountered and

Unknown: 1:31

I had to one very recent, actually. So last weekend I was asked by James Sinclair birches to cater for his sister's 40th birthday. And he makes the most amazing fixes links I suggest.

Dan - The Urban Streatery: 1:54

I travel to Texas and they are spot on to what I had when we were in Dallas. But he decided to make these ones with Wagyu beef. Obviously everyone knows why there is fatty. I hung these bad boys up on the fire cage and within five minutes I thought I was going to burn his because he blew down sausages that went on got so hot that they split that the fire the fat trickle down straight on to the fire and they went up like it was a credit file tattooed smoker has been on my man the last couple of weeks. were carrying the sausages straight off of the hooks onto his cooler barbecue. But yeah, I one point I saw the thing that I thought we were gonna burn the rugby club down that we

Owen - Host: 2:54

just went hotlinks Yeah, that's why

Unknown: 2:59

the whole thing just went so high it was it was sort of 50 feet in the air savings, but they died down very quickly if we move them but yeah, left with an eyesore of black sausage at the end of it that when you're doing a catering gig, that's one of the best things most of all I know so when I first got the fire cage there's a lovely roast everyone there is there's a simple adventurer it's a medieval it's almost like a you're just putting stuff across between your to put in as funds. And the idea is you cook for me underneath it. So the 20 goes underneath for me and soaks up all the juices and blood and it's effectively like a bread straw your cheeses took regretting or lard or whatever you're cooking. Anyway, I made this thing and I thought I followed a recipe. It was an old medieval recipe that I found but the thing was like or it could have killed it was it was charged on the bottom we ended up leaving out the birds for the made acid it was it was a it was a that was probably the worst. The worst thing I've ever heard about

Owen - Host: 4:38

ethics. Have you tried it again? Since

Unknown: 4:42

I tried it somebody wants more sense in here sort of worked a little bit better but I think I'll speak to that

Dan - Host: 4:53

I had a little fail the other day. I did a great. It's probably the best chicken that I've done on a Tomato did a whole chicken on that was great and I thought I'd make a phenomenal gravy to go with it. So, set it up and then had the deflector plate I used like halfmoon deflector flakes or pot underneath the chicken I left the other sides just to be able to manage the heat a bit better. And I put a trend and eat the chicken and I thought right I'm gonna catalyst juices and I'll make a great gravy from it. So I've put in some onions in there, I put a bit of celery and carrot in there. And I was just waiting for this to come down and also some of the giblets and stuff from the chicken as well. What I didn't do was add any moisture at the start. And I also miss understood how hot the deflector plate would get. So it caught all the fat and stuff great. But it lit all of that fat just went rock hard and black and stuff and it didn't affect the favorite chicken that was amazing. But it was no way that I was getting any gravy out of rock hard black. mass of a basically a volcano is what. Also like all of the onions and stuff. I literally had to throw out the pan that was used underneath which I could not get them off and the meal was fantastic. But the whole time I was thinking ledee gravy would have been amazing. It's easily done in little things like that, that even if you've been cooking long. For years, you overlook these things, particularly trying to incite

Unknown: 6:29

definitely, especially the barbecues as well. There's so much variability in kit there's all of the different fundamentals as well. It's a windy day, the volunteers gonna react differently. Today it's gonna react different when I was down at SoCal, it was the first time IGS probably green eggs may work completely differently to you I've got an old tomato and they work in a completely different way is that a ceramic barbecue works in a completely different ways. Over first time ages trader as well, which I'm lucky enough I'm getting one delivered next week as well go nine with a five on its way. Again, something that I never thought in a million years that I was like 15 on because I've always been one of the ones that fake in the past is one of those Easy Bake ovens this our good friend Courtney we call it it was incredible in all honesty I did salon barber Calvin marinated it in a chocolate habanero jelly and then it's absolutely incredible stuff as well. It's made by the world homestead smokery Claire that runs there, she sent me a box down there's amazing goodies. This stuff is absolutely incredible. Anyway, Ross Overland is even better. But first time I'm gonna try and use the trigger because being down there it was lucky windy the day that we went to the master class, and I feel like I've never used any of these volunteers before. And I know I have to start off I everything else was quick. It was free. It was taught on the hawks and it was just me flipping shortly so everything was quick, but because I knew that land needed a low and slow and it was windy. I didn't know the barbecues and I said to Charles look, I want to use the trigger for that because I know that that was a set and forget I said to him right he said what temperature do wasn't set up and I said to 250 thinking that was the barbecue he thought I'm in centigrade and obviously I'm sitting there thinking this inside sizzling as I put it online, he said centigrade those are no Fahrenheit its own barbecue easy. Back it cooked for four and a half hours, easily tender. Smoking was absolutely incredible. And I was won over Vitalik growth is so easy to control. Whereas things like the fire cage as much as I love that excitement of cooking over fire, those variables can or could have done to the ruins that artist because of how quickly that fire went out of control or something like that. peligro for me, means I can now do slow in life. Without that worry of having to take a day off to control the fire, I can literally put on this bloody thing. And then I can put nine helpful shoulders for a half second morning, get back home in the evening lesson a second to the event. And that is going to save my life, a lot of hours, a lot of hassle and a lot of holidays and it's just opened up a new way of cooking for me. It means that when is going to happen the next few months when my little boy was stopped and he wants to join football teams it means that I can set barbecue in the morning going out and not again not have to worry about anything to a fire or worrying about shipping to get back because I know that that that charcoal is going to be run out I know that I can just monitor it on my phone I know that there's there's pros and cons to it because it's not going to be all smoked like it would be offset but it was bloody good what I have and you wouldn't really know the difference for that length of time of cooking if you did four and a half hours and offset I don't think you would get the same results because you've got that again that variables of wind and take the day video which way your barbecue needs to go round. Yeah, you know I mean it just it just takes some of those elements out of it. They're still getting consistently good barbecue.

Owen - Host: 11:46

So I've got the eight fires. I got Yeah, so I ordered mine after one or seven eight beers at sizzle fest last year and then I couldn't sit up till November until I moved house I literally started using it just before Christmas. I did my first brisket on it New Year and you said it was super simple really easy to do however for all that ease I didn't get I didn't get the smoke ring I was hoping for and I'm using this limited edition meet church blend yeah I had it I'm super smoke mode but it just it was really tasty. It was super just had a little bite and it pulled you pull it on your finger at all Ben did all the stuff that it was supposed to do but it just lacked that nice platform read yeah ring Hollywood

Unknown: 12:46

we used to cherry pellets and I've always found anytime I've used sharing with us what gives the best moment I've got boxes and boxes of chunks and checking of always found that Jerry gives the best when other athletes because what they're sort of what's coming out of it is just add to that but it's always been cherry so are used so my Bristol drummer my command I use hot smoke Dorset wood chunks. The whiskey barrel ones are incredible. Oh you open the pack in your half cup before you even start. There's a lot of places that do whiskey barrel and sort of ultra value barrels and things like that but there's never any you open it in sort of sniffing this you sniff it go all the distillery backaches underflow there's nothing doesn't get again I haven't had that massive smoky flavor. But yeah, I was in touch with the cherry pellets but I was gonna get the me church 1000 is gonna send me some because I've got some new ones as well as the rescue blame the black oak mosquito and black pepper. And there's another segment a new signature brand. It's actually got Rosemary through it as well. So again,

Dan - Host: 14:27

we're lamb amazing.

Unknown: 14:30

We were talking earlier about how you can up the ante the flavors companies that are now bringing out flavored woods so you're not just got a a standard word and an apple with a cherry wood, birch wood wherever. You've now got these pellets that you can they're adding woody flow so range me they I think they're going to be developing a lot more of these sort of flavored wood pellets which can only be a good thing Get some to trial a couple of ideas

Owen - Host: 15:05

let me know what you get on.

Unknown: 15:07

Yeah, I will do because like I said I was definitely an advocate of the other direction I peligros always always No no no I'm never gonna use one is cheating it's the way my life is now. It will massively helped me with my career and events that I do and and just general life. I'm sure you find it yourself

Owen - Host: 15:37

could meet midweek barbecue. Exactly if

Unknown: 15:41

that's the sort of thing midweek or if we've got something going on at the weekend, family is something that I can distill. No, they say it's basically a slow cooker. It's probably the same conversation. 80 years ago, our grandparents were like, No, that's cheating. That's, that's not using the auger. We should put that in the pan in the auger and forget about the slope. That's cheating. It's exactly the same thing. It's just another tool that will age people at life, if they really can create consistently good food, at the touch of a button is the same as the microing. It's the same as the slow cooker. It's just I mean, we mentioned in barbecue. Yeah. And I didn't have that view before until I actually used it. And I think a lot of people have that view. So they use it on the phone with a lot of things the same as CV. CV is an old technique, but it's just been modernized by companies using different water bars and things not where I'd like to be in the slightest. I like it for vegetables. I couldn't stand it, mate. I think it just takes the maintenance levy takes on this weird livery livery, taste and texture. But it has its place. And all of these things, they're not invented and sold to the point where they are now. Expected help people it wouldn't have ever gotten to the stage where under the new trader model was the trigger. Everyone knows what trading is because of that reason. Our talking points they are controversial if you're a traditionalist, but like I said, I love to. I have now tested it. There's a lot of things I want to try it on it. I don't know if you follow Matt Pittman meet church. Now, the BHS tenets map Pittman's, a guy that is the owner of meter yet and on his website, he's got some incredible slow recipes, traditional barbecue stuff, but he's got on the moment bacon bracelet. So it's cooking a football in the same way you would cook a brisket and it looks absolutely stunning. That's one of the first things to come out when it comes. Because literally treating the full belly in exactly the same way. You're just using salt and pepper, or binder. Depending on they're using the same word, even though it's Portuguese and the same from strong smoke flavors hickory so you've got that piggy flavor instead of a beefy flavor, but looking at it. I think it could be it would be the new, old many Burnham's or most of the bacon wrapped Oreos The next thing that will just be on Instagram constantly bothering to do. So you'll see that coming up with

Dan - Host: 18:55

those sort of things. They sound like it'd be so sweet. You could serve them with like ice cream jahmene Although it's like meaty and savory it just it feels like it always gives you an interesting dessert feel because you can just think of all the fat that's in a pork bellies going to render beauty in there but it pairs with sweetness so much. Oh, well better really then beef does Jermaine it can only be fun.

Unknown: 19:21

I'm looking forward to that

Owen - Host: 19:23

job. The biggest benefit I've had from Sorry, I was gonna say you know the biggest benefit I found with the Ironwood eight five is cooking breakfast. I love cold another barbecue breakfast. And you know Yeah, exactly. You know you can cook 1520 Sausages 10s rashes, a bacon. You know I have the pan for eggs. I have a tin of beans go and have hashbrowns grilled tomatoes all at once and I'm you know, serving seven eight people where I couldn't do that on a Weber kettle or I couldn't do that on a boiled King Cake or just the sheer cooking volume I've I've actually used it more for cooking breakfasts than anything else.

Unknown: 20:04

I think personally because I've done that is one thing I see quite a lot. That's a really good breakfast, like a half hour breakfast.

Dan - Host: 20:13

Oh, so good on a barbecue so good on a barbecue

Unknown: 20:18

and a bunch of sausage. I've never been out on a break. So it's not something

Dan - Host: 20:28

there's something about being hungover. I got that on the barbecue and for me, a different in a trader of course, but just getting a tin of beans taking the lid off and put that in the coals while you're cooking everything else and you're letting some of the factors down to the beans when you're hungover. That'll fix you before you even start eating it. It's good

Owen - Host: 20:52

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Dan - Host: 21:03

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Owen - Host: 21:08

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Dan - Host: 21:23

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Owen - Host: 21:36

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Dan - Host: 21:50

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Owen - Host: 22:01

Visit aos kitchens.co.uk. Should we should we move on to barbecue bingo? I've been talking about lots of ingredients should we should we set you a challenge Dan?

Dan - Host: 22:16

So well in set it up. I'll run through it. So what we do every single episode is when I sit down and deliberate about some interesting ingredients or meals that someone could do on a barbecue. We stick them in a spinning wheel, and we ask our guests to cook whatever comes up, use the hashtag barbecue bingo when they do it and put it on line. And we also share it make sure that all of our audience sees that as well. But it just lets people know what you can do with a barbecue and gives you something fun to play with. Now Owens launched the wheel as it were, is there anything interesting on there which jumps out at you or anything that you're allergic to? Because we've had that before as well?

Unknown: 23:01

I'm not I'm not allergic to anything. So yeah, some of the things that we've been talking about like the petri dish, ingesting whiskies talking about the whiskey barrels yeah, there's some nice stuff on there and

Owen - Host: 23:17

I haven't I promise haven't been loading this when you've been talking about this this was pre done

Dan - Host: 23:28

what about my signature dish so we put this in every single episode. It's really allowing you to showcase your best type of cooking but for you what's your signature dish?

Unknown: 23:42

Ah, again, this has changed over the years it's probably my go to this would be if I was a probably the attacker will probably be one of my test days it will probably be it will be a test the council has to count properly. The probative has been comfy to start with so you take some duck fat or pork coffee the pork until it's softer than soft. Take it out take the fat off of it lay go cold soak it up. Get a planter and you Krista up and then we sprinkle cheese over the top of it on the blockchain and then if you've got a broken sandwich toaster or you don't have cheese toastie or the little brown crispy there's the cheese that's what multiple this pork together

Dan - Host: 24:41

and going I'm nearly there. I'm nearly there. Keep going

Unknown: 24:45

over that stuff. And then I started with a pineapple habanero salsa, the IPA pickled onions and some coriander. And yeah that has been sort of a staple of my fascination to started the streets.

Owen - Host: 25:01

come around. Can you tomorrow cook?

Dan - Host: 25:05

We've had so many guests and none of their signature dishes and the describing them made me almost cry before I turn

Owen - Host: 25:15

around. That's definitely All right, let's give it a spin

Unknown: 25:25

is gonna do cool we can do that we could be awesome. I was gonna go to the desert man

Dan - Host: 25:37

like so jalapenos with your expertise in Mexican. What What comes to your head that's different that people probably haven't seen before

Unknown: 25:52

other than themselves is the traditional pop is recommending things. But there is one thing that comes to mind. And I don't know if you guys have heard of an armadillo eggs? No. It's a, it's effectively a I think it's from Alabama. So they effectively like a structure head. When you take a health thing, there is definitely cream cheese when you wrap it in bacon, and sausage really rapidly. And then outside of it and stuff like that. So I'm thinking that could be that could be a thing. But I'm pushing, I'm going to do something completely different. I'm going to leave it I'm going to surprise everyone and it's going to be something yeah, I've got I've got a good idea for what I'm going to do. So it's not going to be a core part. It's not going to be yourself. So I've got some ideas here might incorporate a couple of the things that are on that wheel.

Owen - Host: 26:59

I mean, I was really hoping to get you are going to get the sweet pastry dish to be honest, but

Dan - Host: 27:04

I've got a whole session around that. I've got a cook that I've been planning for a little while, which I'm hoping to do over the next few weeks. I want to get your take on it. So we I've mentioned her a few times but oh and I've been talking for ages about desserts on the barbecue and I've been talking about doing cookies and things like that and done some brownie stuff on there. But I really want to do a bakewell tart with cherry wood it just just feels exciting and different. But again, it's I don't feel like I'm quite experienced enough because you want to get the saltiness in there but you also want to get the temperature right because pastry is quite unforgiving if

Unknown: 27:48

the thing the biggest tip I'll give you from doing other tasks on the barbecue is really pastry out and then in your topcase stick that in the freezer overnight. Yeah, that tension starts super cold and when you first off frozen onto the barbecue, it does something magic and take some more smoke

Dan - Host: 28:12

I did not well I did not know that but we've been talking about I'm chilling potatoes before you roast them on the barbecue for I'm assuming the same theory behind it.

Unknown: 28:21

Yeah, there's this I think it's something to do with water particles and the ice and stuff like that that I saw again, it might work with the trailer as well. With the brisket that I've seen things that if you want it for when it's competition barbecue stick in the brisket in the freezer first. Because then all of that smoke clings to the water and some sort of magic and create the most incredible smoke grant and that's what a lot of competition guys do. Cooking it from Frozen. Your Oh my not so it's not frozen solid. Yeah, you're shooting it down in the freezer so it's as cold as it can possibly be without freezing it. Yeah. But that's something that happens when the meat is so cold on the outside. Smoke is attracted to and it will create the best moments. I think a lot of the barbecue books and a lot of competition barbecue especially uses that technique to create the Best Motoring they can. A lot of sort of thing photography is is very ducted but not with a computer. Some of the things that I've sort of learned over the years from that I had photo shoots and things like that. Restaurants and books as a sort of honors, adding recipes to the food photographers come down and things like if they don't want the food served hot Because the steam and smoke becomes over the plate will play havoc with the lens. So there's tips of like hot powers that are put behind the plate to give off that steam. But yeah, one of the tricks is getting the meat as cold as possible, or smoldering, which is the complete opposite of like bringing me up to room temperature and but a something that when I did the pastries, you definitely want super cold frozen pastry, because as soon as you put that pastry on to the barbecue, orange to her oven. So not only is he haven't got those variables that we're talking about, Oh, yeah. You know that when you stick in the oven, it's gonna be 180 degrees. In the barbecue, it might say on the temperature thermometer, which a lot of people forget that temperature at the top of the barbecue. Yeah. Yeah, that's not the temperature at grill level. So you are putting that extra on. And already it started, it's not about 180 to 200 degrees, it's probably 1020 degrees less than that. So it's taking a lot longer to cook. So that fat is melting. And you'll end up with a patient that shrunk so as soon as you put your family planning for your banquet, or if you're putting like 11 trail mix in for lemon tart, you've instantly lost I the structure of the tar, being you're losing the amount of fillings, you're going to fit into it because of that reason it shrunk down. Or if you've got one of these patient cases, that's either got holes in the bottom that helps evade it'll be seeping through the bottom, you need to make sure that unless that location is frozen, and then you can get it on your own cooker. So my thought for the day is to get the pastry. Super, super cold. Amazing. I will try it out on the budget for the favor as well.

Owen - Host: 32:11

So we've we've obviously learned more about you know what your plans are for this year, and you know, how you got into barbecue? Is there anything that we've perhaps not discussed so far that you would like to kind of, you know, bring up I suppose, is there anything that's happened in the barbecue scene that perhaps we don't talk about enough for, or anything like that.

Unknown: 32:34

Things that I've got coming up. One of them is the savage retreat, which I'm so excited to be asked to be part of. If you guys haven't seen it is three days prior cooking with just Alpha Nottingham, which is where the cages are made. And there's me yoga spoken to a spy Funch he's doing a class on dry age, go at me, because he does a lot of that on his page. Then there's Mikey from fire masters UK who is doing a masterclass on sort of South African woods, sort of African woods. And then a few other guys that it's just going to be three days of cooking, eating and drinking over fire. And I'm so excited to be part of it. I think this is the first of many dollars. And the other thing is just the things that Ross has been doing. And when I say that the community refers to sort of being together biller hashtag key together. Through this last couple of years, like I said, this all communities get me going and because of coming from a world where all now's about when I'm working in a restaurant, but I'm actually working in front of 200 people. So I'm seeing 200 people a day are watching 200 people a day, chatting to people all the time. Then talking to no one really messes with the head. So starting off this Instagram and then finding people at the start people like Corky and brochette Phil and songs, Tom, all of those guys that were in the early days, started off groups and then back expanded to the to what sizzle Fest was and they meet new guys and meeting fowl. All of the others and I speak to all of these days more than I speak to my own friends now. Class. Everyone has a close friend, because we're constantly talking the rusty guys are in a group we've got groups The Savage guy, and we talk every day about shifts. I think this well, it's it's a very strange world that we live in now. We've got Coronavirus going on we've got the government to fix that with broken up and parties where we couldn't. Now the whole thing was Russia and Ukraine, we've got the fucking partnership of all the state and the cat. We've got fucking everything going on. Let's have a back our backs of this barbecue community has been a massive thing where we can forget about that world and just talk about like rely on the brisket. Or how long to chill, chill crustacean for for a bake worker. Or the next six nations again? Yeah, I wouldn't. I haven't got that with any friends at the moment. I've got that with these new guys. And it's a massive thing. And it's just thinking I think needs to grow more and have more. Get behind it. I think it needs to start going out into mainstream. Well, I have a group of guys and girls just love this community. It's almost like giving to charity behind it. And either bad chef project or a lot of chefs, this isn't just this is just everyday people. Cooking, chatting, drinking, having a good time to keep everyone else's mental health up.

Owen - Host: 36:41

Someone like mind would be good. Yeah, exactly.

Unknown: 36:45

Starting Yes, starting a movement where it's all of us talking about it. Like I said, You've got minds, there's some other guys. It just needs to be pushed out to a wider audience. Because it is just the Instagram is us. We are queuing together every day. But if we can push it more and more, but concise armor.

Dan - Host: 37:15

Oh yeah, you've hit the nail on the head. I mean, we've talked a lot on the podcast about how good barbecue is for well being, but more about the actual art of spending more time outside, having some time to relax yourself and some new time. But we haven't touched upon this point, which is actually very, very close to me. And some personal stuff that the community that I was part of when I was young had been through. But men don't talk enough. We don't we don't talk about our emotions. We don't talk to each other enough at all. It's something that's well documented, right? But I haven't really considered what you've said, You're exactly right, this community, even if it's just talking about anything, right, it's talking about the sky today is redder than normal. Does that mean that we should barbecue differently. But it gives you the opportunity to talk to other people in a particularly safe space, where if someone's very lonely, having a bad time, whatever, they don't have the opportunity to feel like maybe they can talk to other men in that way. Whereas this is a lot more of a safe place to do it. So if anyone's having trouble listening to this, reach out and speak to people and as you've said the barbecue community. Very friendly, very forgiving and want to have everyone's back. You never see people criticizing each other on the barbecue. It just doesn't

Unknown: 38:42

really banter. Yeah, yeah. Yeah. You've got something that there's another chef down here that we both chatted about a whole management wealth management tool. There's a there's a small charity down here. It's called Andy's man club. I think we've got them around the country now. There's one, particularly down in Atlanta. And me and the chef and the rational Korean chef guys are going to do a men's mental health barbecue night. Whether it's a master class, whether it's just to get together and we stick it over food on the table, just to get men talking. We said we won't be infectious. We were saying everywhere you go you see ladies? hen party night. Ladies that lunch? There's never anything for blokes. It's always associated with the boats go out it's got to get fixed too much but who are so lovely to have a place where this becomes reality. Yeah, There's no festivals, probably. Not, as in family life or anything, there's probably one of the happiest times in my last probably three or four years. Because we all were there for the same reason. Yeah. It's all rugby match or a football match where you're against another opposition, and you're there for the football. But you're also there for the banter to shout abuse at other people. Yeah, it wasn't a steak thing where you're out with everyone, although it felt a little bit like a snake to your environment, for one reason, but everyone ends up slipping away, or you end up seeing a five year sort of that on edge all the time in case something kicks off. Everyone was there for that reason? Yeah, it's very, eat good food, to talk about food, talk about equipment. They have a geeky, it's almost like that was almost like a comic con barbecue. Yeah, yeah, definitely. Oh, I want to start. This is what men are saying. We want to start seeing groups of guys around the table talking to each other. Like we're doing now, like we do in WhatsApp groups. Or like me and the rest of you guys do when we do the key together things in for Windows. We want to see groups of guys sitting around the table, get together by the cook together, or just even just eat together, not just drink up the barmaid, get together and chat and talk and tell if you have problems talk about problems. When you've got something like food or fire, it's so much easier. Yeah, because you're all there for that same reason. And that's something I want to look at doing. And introducing more of them sort of like around the country hashtag each other evening. Whether they're all on one night or whether it's over a period of time, but try and start something where we can bring the community together in our own communities. So we can stretch this further than it already.

Owen - Host: 42:15

Definitely let us know. Yeah, when you know when you launch this and obviously we're more than happy to shout out shout out to the rooftops.

Unknown: 42:24

I think it's it's made good for a lot of people this past nearly two and a half, going on three years now has got to a lot of people. Whether it's people that are still in their jobs, or getting sick and tired of working from home, whether it's people like me who can't work from home and tired of people working from home, or the people that lost their jobs, and had to go and do something else that they don't particularly want to do that they have to because of the flavors everyone losing people for COVID It stopped wearing a mask all the bloody time. It has messed a lot of people's brains up. And if there's a way that we can help by just sharing some cracking food chat, that's an easy thing to do. can agree a lockdown the best times that anyone had a lockdown was when people were sharing food, that first lockdown that first six months when people are opening their front door and talking to their people next door or the other next door start to end. Once that lockdown lifted, we don't need to talk to an agent again. It was sort of like there was a imagining back came back up again. When we're all locked down and we couldn't do anything everyone talk to each other. Yeah. Manage the staff and everyone is to talk to each other anyway. Because everyone was at their happiest when the sun was out. Everyone was about excuse me barbecuing and chatting. We need to do that again all throughout the year. Yeah, let's get going around the country and get people happy and a happier place where we can all share these experiences to help one another possibly began the barbecue.

Owen - Host: 44:31

I mean, it sounds like you're you're on your way to opening your own charity right they're down.

Unknown: 44:36

Yeah, so charity barbecue still stable is something that I want to do. Yeah. Other together, guys. I just think it's fantastic what they've done. I just want to extend it for them and in any way I can

Owen - Host: 45:01

Great. Well, it's been an absolute pleasure having you on the podcast last night. Yeah, appreciate it. And, again, I think you've given us and everyone listening. I think, you know, they'll have some, there's some great tips to take away there. I think there's some pretty important things that we've just been discussing. We're looking forward to seeing you again at sizzle fest. We're all booked up and hotels and tickets done. Super exciting. And yeah, just really, really appreciate you coming on to the podcast.

Unknown: 45:39

Because I'll let you know how I get on with you.

Owen - Host: 45:43

Drop me a message. It'd be interesting. Love it. Great. Well, thanks very much for coming on. Yeah, thanks so much.

Unknown: 45:52

Thank you very much.

Owen - Host: 45:56

I set for another episode of the meat & Greet BBQ podcast. It was great to talk to Dan from urban streets three. I think there was some great tips and talking about mental health. And you know, men having a conversation and using barbecues as a platform to get around and socialize is so important. As ever we want to hear from you. Tell us what to talk about on the podcast what's important to you around barbecue, get in touch with us through the usual channels. Email me & Greet BBQ podcast@gmail.com The social channels at meat & Greet BBQ podcast. If you haven't done so already, join our newly launched Facebook group the meat & Greet BBQ podcast group where you can post in get involved. Share your creations on the barbeque. And until next week, keep on grilling Today's episode is brought to you by iOS kitchens, the South's leading outdoor kitchen design and installation specialists