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Speaker 1: Hey, it's Bill Purvis with Chicken four Barbecue and you're

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Speaker 1: listening to the Barbecue Base. Hello, and welcome back to

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Speaker 1: Barbecue Based, the podcast for those that a little low

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Speaker 1: and slow in their lives.

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Speaker 2: Hi.

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Speaker 1: I'm Alex Lawson, captain of the Illustrious Beginning's Barbecue Team,

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Speaker 1: and your esteemed host and as Eva, joined by my

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Speaker 1: trusty co host, a man who if you turn him

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Speaker 1: upside down and shake him, you don't have coins falling

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Speaker 1: out of his pockets. It'll be ribs, briskets and chicken wings.

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Speaker 1: That's right, everybody, it's Jesus himself. Noel Haspladakis. Noel, how's

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Speaker 1: it going? Very well? Thank you?

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Speaker 2: How are you?

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Speaker 1: I'm good? Thank you? Good couple of weeks. Nice to

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Speaker 1: be back, it is, yes, nice to be back behind

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Speaker 1: the mics and talking a favorite thing, barbecue. Yes, there

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Speaker 1: we go. I need to remind everybody that this episode

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Speaker 1: of Barbecue Base is brought to you by the legendary

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Speaker 1: New Zealanders at Jack Daniels iHeartRadio, Rumman Cue and Hunting

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Speaker 1: and Fishing Hut Valley. So go by their wares, listen

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Speaker 1: to their shows, visit their stores, and do everything to

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Speaker 1: support everyone who supports us, and later we are going

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Speaker 1: to get the barbecue based virtual private jet that we

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Speaker 1: don't yet own out and fly that old girl all

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Speaker 1: the way back to Blightie. That's the UK for the

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Speaker 1: rest of you, and chat to Marcus Borden, often referred

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Speaker 1: to as the godfather of UK barbecue, and he's been

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Speaker 1: teaching the Brits how to barbecue properly for some time now,

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Speaker 1: all the way from Timuth, not Timouth, from Clumpton then

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Speaker 1: Devon is where he is from. And he's an award

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Speaker 1: winning author and all round top feller. So make sure

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Speaker 1: you hang around for that one because that is a

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Speaker 1: really good time. But before we get to all of that, nooal,

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Speaker 1: what has been hitting your grills?

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Speaker 3: Well, my mum and dad arrived from the UK last Friday,

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Speaker 3: so yeah, we were straight into smoking meat because all

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Speaker 3: of this barbecue stuff really happened just after I saw

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Speaker 3: my dad last, which was twenty eighteen, so I kind

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Speaker 3: of really got into it, you know, late twenty seventeen.

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Speaker 1: I guess is when I.

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Speaker 3: Got into it, I wasn't that good at it and

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Speaker 3: then saw him and he hasn't seen me since all

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Speaker 3: of this stuff that I've been doing has kind of

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Speaker 3: kicked off since I last saw him, So opened opened

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Speaker 3: with the first meal on the friday they arrived. I

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Speaker 3: did a smoke lamb shoulder and I got Mapari Mets

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Speaker 3: to cut that and we left the shank on as well,

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Speaker 3: so it was kind of almost like a quarter of

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Speaker 3: a lamb. It was pretty awesome.

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Speaker 2: Bit.

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Speaker 3: So I did a bit of a spin on a

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Speaker 3: Greek meal called clefty coop, which is kind of like

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Speaker 3: a well, I smoke it and then I kind of

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Speaker 3: braise it with potatoes and grated lemon zessed lemon juice

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Speaker 3: olive oil, and it's just a very very good time

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Speaker 3: party in the mouth that one. And then I've done

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Speaker 3: them smoked chicken, and I've done a poor chetta which

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Speaker 3: was sort of smoked and then put on the rotisserie.

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Speaker 3: And I've done some brisket as well, So you know,

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Speaker 3: literally smoked every day. I had five days off and yeah,

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Speaker 3: just played around with a barbecue while they were sort

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Speaker 3: of chilling out and getting over jet legs.

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Speaker 2: That's been quite quite pleasant. How about you.

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Speaker 1: Well, we've been busy because it's a little run of

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Speaker 1: competitions at the moment, so yeah, my life has turned

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Speaker 1: upside down with that. And yeah, we obviously had the

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Speaker 1: jack and smoke down in Napier, which is an awesome

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Speaker 1: time and we can talk about that in a minute.

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Speaker 1: But yeah, come back from that and literally start prepping

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Speaker 1: for the next one, which is happening. By the time

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Speaker 1: this is released, it will be one we'll probably be

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Speaker 1: driving down to Taupo. So it was literally get back

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Speaker 1: from Napier and start turning around and doing chicken trims

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Speaker 1: and all that kind of stuff again. So it was

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Speaker 1: straight away. So it's been it's been that kind of deal.

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Speaker 1: I haven't done much else in the old cooking outside

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Speaker 1: of that, so that's understandable to be fair. Yeah, you know,

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Speaker 1: it's just won you've.

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Speaker 3: Been mixing injections and mixing rubs, haven't.

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Speaker 1: You getting back to that again. Yeah, so we'll get

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Speaker 1: all that done and ready because we've got to go

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Speaker 1: away for work. So see what happens with that. But

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Speaker 1: I think now is a good time to do a

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Speaker 1: little bit of news. And before we do a little

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Speaker 1: bit of news, let's do a little bit of marketing

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Speaker 1: and advertising. All right, We're back after those those very

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Speaker 1: informative and entertaining advertisements, and let's do a little bit news.

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Speaker 1: We said about Napier and West Shore. Now, sadly that

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Speaker 1: is apparently going to be the last Napier and Jack

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Speaker 1: and Smoke competition. Unfortunately at this stage it's not coming

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Speaker 1: back next year, which is a real shame. And you know,

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Speaker 1: I hope somebody might pick it up, or we know

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Speaker 1: Brendan might reconsider, but at the moment we have to

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Speaker 1: accept that that's the last one. But we went out

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Speaker 1: with a bang, certainly that it was a great atmosphere

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Speaker 1: down there, really well organized as always, and we had

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Speaker 1: some interesting results which made it super fun to be

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Speaker 1: a part of. And you know, from my point of view,

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Speaker 1: we managed to walk at least in one category, so

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Speaker 1: we've got a trophy from the last one. So I

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Speaker 1: was pretty pleased about that. And I'll take the moment

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Speaker 1: to say thank you to Brendan for all he's done

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Speaker 1: on this and made it such a great competition ever

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Speaker 1: since I've been doing competition barbecue.

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Speaker 3: Yeah, he's one of the ogs, isn't.

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Speaker 1: He certainly is. And I remember seeing it for the

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Speaker 1: first time and thinking that looks like a lot of fun.

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Speaker 1: I wonder how we get to that and we were

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Speaker 1: there from the next year in every year on after that.

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Speaker 1: But look results from it. Start at the top Chicken.

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Speaker 1: We had a three way equal score tie for first place,

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Speaker 1: not all perfect scores, but all the discardeds were the same,

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Speaker 1: So like every three teams all the same scores. First

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Speaker 1: time I think that's ever happened in A and z

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Speaker 1: if I am correct, but well done to run and

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Speaker 1: cue Cook, Cartel and Gilmore girls for walking away with

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Speaker 1: that top three like amazing, and they split it. I

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Speaker 1: think they had to Rochambeau for the for the placings

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Speaker 1: and obviously split all the money and all that kind

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Speaker 1: of thing equally between them. So word unto those guys,

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Speaker 1: Ribs are really good to see this Our last guest

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Speaker 1: on competition time, Morgan Brunswick and out the great they

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Speaker 1: picked up Ribs, so world unto those guys, epic result.

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Speaker 1: Pork taken out by the smoking meat house. That's Brendan

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Speaker 1: himself in his you know, in his Swan song competition

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Speaker 1: and Brisket. Super nice to see a new team pick

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Speaker 1: this up. Two girls, one grill out of christ Church.

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Speaker 1: They picked up Brisket and that I believe is their

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Speaker 1: first first place so that's always a special moment. So

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Speaker 1: well onto those guys.

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Speaker 3: For tough Tatgrey to get one in as a very

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Speaker 3: tough fairly new b as well, Like, that's a massive achievement.

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Speaker 1: Absolutely very tough. RGC always the Bridesmaids cook Cartel another

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Speaker 1: RGC for those boys, But that's an insane achievement really

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Speaker 1: in itself, Like I wish I had as many as

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Speaker 1: they did, to be honest and GC, how apt is

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Speaker 1: this smoking meathouse took out the GC in the last

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Speaker 1: Jack and smoke in Naps.

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Speaker 3: Is out with a bang world on Brendan.

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Speaker 1: There was a tier or two in his eye as

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Speaker 1: he accepted that, and world unto you, make world unto you. Now,

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Speaker 1: as we said earlier, we're recording the show a touch early,

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Speaker 1: so the miter ten car Park Cookoff, which is happening

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Speaker 1: for us in a few days, but for you by

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Speaker 1: the time you listen to this will have already happened,

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Speaker 1: So we don't have the results for that, and if

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Speaker 1: you're eagerly awaiting those, will have those in our next

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Speaker 1: full show upcoming Mania six. That is literally if you're

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Speaker 1: listening on the day this episode drops, it will be

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Speaker 1: tomorrow if you're not, it may have happened as well.

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Speaker 1: But I'm super excited about that. The new promoters, Mandy

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Speaker 1: and Morgan Brunswick, they're taking that one on and I'm

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Speaker 1: sure it's going to be an epic competition down there

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Speaker 1: in Taupo. It's at the holiday park, the Acacia Bay

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Speaker 1: Holiday Park. So if you've got if you're at a

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Speaker 1: spare loose end in Taupa and want to come and

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Speaker 1: have a look, come and have a look and check

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Speaker 1: out some competition barbeque and how that works. That would

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Speaker 1: be super fun. Smoke on the Lake at Ellesmere amp

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Speaker 1: show is still open. It's trying to do its third year.

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Speaker 1: I believe there's a really good turnout if I believe

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Speaker 1: what I hear, so it sounds like that it's going

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Speaker 1: to be an epic competition, lots of local teams, which

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Speaker 1: is what we want to see down in Christchurch. Eighteenth

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Speaker 1: and nineteenth of October. Double steak on the Friday ENDSBBA

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Speaker 1: on Saturday, just two hundred and fifty dollars to enter

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Speaker 1: for the NZBA. Email Smoke at the Lake at gmail

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Speaker 1: dot com to enter. If you want to do some sca,

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Speaker 1: there's one in on the second and I member Bruce

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Speaker 1: on the Bay in Timoru Double Steak Double Ancillary. Contact

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Speaker 1: Eddie Cuttseer eighty eight at gmail dot com to enter

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Speaker 1: there or have a look on the Sea New Zealand page.

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Speaker 1: I believe it's there as well. Meet Stock, those tickets

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Speaker 1: are on sale. You can't get in for the competition

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Speaker 1: because that has all sold out, but I did see

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Speaker 1: during the week that the weekend VIP tickets are selling fast,

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Speaker 1: so if you want a full weekend ticket, you need

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Speaker 1: to get on that pretty quick. And the premium camping sites,

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Speaker 1: the powered camping sites for the big RVs are also

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Speaker 1: going fast. So my advice for we do not hang about,

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Speaker 1: especially if you don't want to miss some musical acts

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Speaker 1: like shapeshifter Devil Skin and Cora who are all slated

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Speaker 1: to play over the weekend. Meetstock dot dot com dot

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Speaker 1: AU for tickets. It is going to be really really good.

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Speaker 1: And then the road Aura Blues and Barbecue Festival. The

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Speaker 1: comp registrations opened up. That's the twenty ninth of the

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Speaker 1: first of December, so twenty ninth November one December. It's

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Speaker 1: the Waterfront Rotor Black Label Barbecue Dot Cove dot NZ

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Speaker 1: Forward Slash Events to register your team, it's three hundred

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Speaker 1: dollars a team, and that one is an epic comp

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Speaker 1: because you've got a music festival the whole way through,

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Speaker 1: so you don't need speakers, you don't. You take your

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Speaker 1: own music. You've got amazing music all the way through

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Speaker 1: the day and the night to party away and it's

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Speaker 1: always a good time. I believe it's still open, but

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Speaker 1: check out the cook Cartel raffle for the jack tickets

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Speaker 1: from twenty dollars. It was a six thousand dollars prize.

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Speaker 1: Package's at Cookcartel dot co, dot and z. I believe

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Speaker 1: it's still open. If it's not, you can come and

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Speaker 1: find me and beat me up later if you've missed it.

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Speaker 1: But hopefully you haven't. Hopefully you've bought load tickets, got

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Speaker 1: yourself in there to win that loot, right, just one

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Speaker 1: whole thing. Oh one more thing.

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Speaker 3: Just stand on meat stock for a minute. But they

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Speaker 3: did announce the fire kitchen. I don't know if you

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Speaker 3: notice that today.

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Speaker 1: So they've got.

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Speaker 3: Charlie McKenna, they've got our very own shiny Marie Gregory,

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Speaker 3: they've got Zach olsen Off cooks on fire. Luke Moonshine,

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Speaker 3: Jy Heely, the Alaraken and Jared McDonald as seen on

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Speaker 3: TV apparently, and they'll be cooking in the fire kitchen

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Speaker 3: at meat Stocks. So yeah, if you want a tasting

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Speaker 3: dishes and it sounds like it's going to be a

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Speaker 3: bit of a digger station, that will be a very

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Speaker 3: good time, some very capable cooks in there, So look

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Speaker 3: out for that one as well on the tickets exactly.

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Speaker 1: Yeah, make sure you get into that. But now sponsored

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Speaker 1: by Rumbo from Run and Q. What is just the tip?

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Speaker 3: Just the tip today mate, Always love giving you the tip.

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Speaker 3: We're going to talk about meatballs actually, so it's something

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Speaker 3: that goes really well on the barbecue and people don't

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Speaker 3: often do them. You don't see a lot of smoke

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Speaker 3: meatballs running around the pages. So I thought i'd kickstart

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Speaker 3: a bit of a revolution. So I'll run through the

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Speaker 3: ingredients very quickly. So you want five hundred grams of

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Speaker 3: lamb mints. You want one small grated onion which you

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Speaker 3: push through a strainer and get rid of all the

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Speaker 3: juice and you just kind of keep the pulp, about

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Speaker 3: half a cup of Panco breadcrumbs, one egg and then

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Speaker 3: I usually use about three crushed coves of garlic, and

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Speaker 3: then I'll use a quarter of a cup of chopped

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Speaker 3: Italian parsley if you can't use Italian If you can't

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Speaker 3: get Italian parsley, you can use the curly stuff, but

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Speaker 3: just make sure you chop it really, really fine. And

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Speaker 3: then I also use the zest of a whole lemon.

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Speaker 3: So get your zest out and just zest the whole

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Speaker 3: lemon into it, and then about a teaspoonful of salt

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Speaker 3: and probably half a teaspoon of black pepper. Give that

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Speaker 3: a really really good mix in a bowl, that whole lot,

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Speaker 3: and just let it sit in the fridge for a

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Speaker 3: couple of hours to let those flavors infuse. Now I'm

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Speaker 3: a little bit ocd, so once those flavors have infused,

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Speaker 3: I'll actually stick it on a weighing scale. Get my

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Speaker 3: weight and go right. I'm going to make let's say

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Speaker 3: twenty meat ball, So I do twenty divided into the weight.

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Speaker 3: Get my you know, my sort of per meatball weight,

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Speaker 3: and then I actually weigh them out individually and then

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Speaker 3: roll them so you can squash them nice and tight

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Speaker 3: and get them nice and round, and then just put

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Speaker 3: them onto a board. Now they go into the pit

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Speaker 3: and basically anything mince one sixty five is safe. But

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Speaker 3: I usually pull them off at about one sixty, so

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Speaker 3: into the smoker. I love a little bit of cherry

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Speaker 3: or just a fruit, with just a very very light smoke,

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Speaker 3: smoking them at about three hundred Faran heights. That's a

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Speaker 3: very very quick cook for a meatball. It's probably about

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Speaker 3: thirty minutes max. And I'm putting the temperature probe in there,

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Speaker 3: so you can put like an external probe in if

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Speaker 3: you want to, and when the one nearest the firebox

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Speaker 3: hits sort of one sixty, you can pull them all off.

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Speaker 3: I normally take them off, put them onto a board,

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Speaker 3: cover them with foll just loosely so just lay a

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Speaker 3: bit of fall on top of them, rest them for

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Speaker 3: about sort of five or six minutes, basically, and that

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Speaker 3: internal temperature will creep up from one sixty to one

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Speaker 3: sixty five and you get a really really juicy meatball.

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Speaker 3: Now that is very much Italian flavored meatball. So with that,

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Speaker 3: you can either eat them on their own, you know,

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Speaker 3: you can have them as sort of entrees, put them

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Speaker 3: on a bit of a stick and let people eat them.

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Speaker 3: From there you can put them in a tomato sauce

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Speaker 3: and have Spaghettian meatballs. It's a really versatile recipe, that one.

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Speaker 3: But that lemon zest cuts the lamb fat really beautifully,

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Speaker 3: so it's just a lovely, lovely meatball. So yes, smoke

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Speaker 3: bit meatballs.

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Speaker 1: Give that one a will, nice nice And if you

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Speaker 1: need something to go with those meatballs, all you need

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Speaker 1: to do is grab a mate, a couple of glasses

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Speaker 1: with some ice, and a bottle of Rumbo by rumman

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Speaker 1: Cue to wile away some quality time around the pits.

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Speaker 1: And Rumbo is available from selected stockists or the rum

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Speaker 1: and Cue website for those aged eighteen or over. Please

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Speaker 1: drink responsibly. Okay, it is time to anoint somebody with

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Speaker 1: that wonderful porky sword of goodness. Give them a quick

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Speaker 1: tap on the shoulder and tell them they are this

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Speaker 1: week's cook of the week. Who is it going to be?

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Speaker 3: Well, look, when you scroll the barbecue a Lance pages

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Speaker 3: lots of good cooks, but there are often ones that

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Speaker 3: really jump off the page at you, and this was

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Speaker 3: definitely one of those.

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Speaker 2: So I'll read you the post.

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Speaker 3: I love cooking barbecue for friends and family and cell

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Speaker 3: a bit on the side. One of the bros took

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Speaker 3: some fancy photos a few months back. Brisket, no wrap,

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Speaker 3: baby back ribs, pork belly, burnt ends, whole chook and

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Speaker 3: wings and my local butcher's insanely good cheddar Jelljilipino sausages,

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Speaker 3: roll on summer cookups. So mate, we've got some very

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Speaker 3: very professional looking platters on this post for someone that's

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Speaker 3: obviously an amateur and you know, getting pretty hooked on

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Speaker 3: the craft, very very respectable. You know you'd be happy

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Speaker 3: if they would served to you in a restaurant basically,

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Speaker 3: So hay Mish McDonald mate, absolutely banging cook Love to

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Speaker 3: try your food one day.

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Speaker 2: Well done.

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Speaker 3: That rum and Cue prize pack's going to be winging

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Speaker 3: its way too soon.

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Speaker 1: Absolutely, it looked amazing, so definitely a worthy winner, I

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Speaker 1: would say on that one. Definitely a worthy winner. Now

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Speaker 1: it's time to wheeler out the hanger. We've got a

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Speaker 1: long flight ahead of us, all the way to Devon

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Speaker 1: in the UK to catch up with the godfather of

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Speaker 1: UK barbecue, mister Marcus Borden. Let's get to that one.

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Speaker 4: Rum and Cues, meat rubs and pitmaster sauces, have been

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Speaker 4: making waves in the Australasian barbecue competition circuit and now

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Speaker 4: the entire range of award winning flavors is available to you.

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Speaker 4: Cool up your mates, grab your favorite cuts and have

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Speaker 4: the backyard barbecue of legends. Pork ribs, fried chicken, lambrecks.

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Speaker 4: They all taste better with rum and cue. Check out

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Speaker 4: rum and Cues full range of rubs, sauces and seasonings

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Speaker 4: plus knockout recipes at rumenqueue dot com.

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Speaker 1: Okay, he is the godfather of low and Slow and

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Speaker 1: a Maria and barbecue in the UK. I think our

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Speaker 1: host Events runs a barbecue cooking school and it's one

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Speaker 1: of the main people responsible for the equivalent of our

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Speaker 1: NZBA Facebook group in the UK. The country would smoke

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Speaker 1: Facebook group. So let's give a big barbecue base. Welcome

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Speaker 1: to Marcus Borden, all the way from Devon in the UK. Marcus,

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Speaker 1: Welcome to Barbecue Base.

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Speaker 2: Thank you, Alex. I'm excited and honored to be asked

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Speaker 2: to be on your podcast. Thank you.

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Speaker 1: We're excited and honored to have you here as well,

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Speaker 1: and especially being that you're a Devonian and as we

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Speaker 1: were discussing just before we came on that is a

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Speaker 1: part of the world that I have lived and spent

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Speaker 1: some time in my youth, and so we were able

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Speaker 1: to share some memories of similar towns that we've been

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Speaker 1: in and places that we know in that area. So

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Speaker 1: I'm very familiar with where you are, and I'm very

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Speaker 1: familiar where you are as well, having had my honeymoon

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Speaker 1: in wonderful New Zealand. So we were talking about that

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Speaker 1: as well, hearing that you've probably gone to more places

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Speaker 1: than a lot of people who grew up here, to

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Speaker 1: be honest, because that's what happens right now, I think

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Speaker 1: with you, it's probably a good place to start. It

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Speaker 1: is just like, how does you know, how does a

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Speaker 1: man from Clumpton in Devon end up sort of leading

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Speaker 1: the charge for barbecue in the UK? What's the story here?

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Speaker 1: Howd you get into it?

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Speaker 2: It's quite an interesting one. So I was I was

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Speaker 2: a vegetarian for about fourteen years, like from university after

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Speaker 2: and I met my wife, and she was a steak eater,

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Speaker 2: meat eater, So going on dates and stuff, she started

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Speaker 2: to eat. You know, we'd go on dates and she'd

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Speaker 2: be eating steak. I'd be eating some toful some stuff.

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Speaker 2: And because I hadn't eaten meat so long. I just

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Speaker 2: really I just really craved it, really, I guess, and

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Speaker 2: a good steak, and I just really yeah, as soon

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Speaker 2: as I tasted it, it was like the lights went

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Speaker 2: on and we we Soon after we moved to the countryside, really,

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Speaker 2: you know, young young, when our oldest was six months old.

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Speaker 2: We moved from the city from Exeter to the countryside.

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Speaker 2: And I remember We've got lovely garden here, beautiful Devons

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Speaker 2: sort of country garden, and I remember having like parties

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Speaker 2: in the summer for like first birthdays and sort of

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Speaker 2: christening naming ceremony type stuff, and just thinking, yeah, this

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Speaker 2: this meat thing, this is quite interesting. This barbecue. You know,

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Speaker 2: there's opportunities for me to cook barbecue and nice food

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Speaker 2: for lots of people. And I'm a little bit probably

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Speaker 2: like autistic ADHD myself, and I start once I started

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Speaker 2: to get into like researching, and I built a peace

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Speaker 2: in the garden and we did like a whole hog

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Speaker 2: on a rotisserie sort of thing very early on, and

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Speaker 2: I got quite into it. I massively hyper focused really

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Speaker 2: basically for fifteen years on it, and I found I

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Speaker 2: was quite good at it as well. I think having vegetarian,

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Speaker 2: being a veggie for so long, you have to know

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Speaker 2: how I've always been into cooking, and you have to

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Speaker 2: know how to get flavor into food as a veggie especially,

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Speaker 2: I think and I did. I basically approached meat and

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Speaker 2: looked at how I could maximize favor and really work

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Speaker 2: with good quality meat and really enjoy cooking it. And

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Speaker 2: I found I started to get quite good and people

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Speaker 2: were like, Oh, this is really nice food you're putting

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Speaker 2: from the barbecue, and it became quite addictive at that point,

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Speaker 2: as I'm sure lots of people yeah listening will find.

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Speaker 2: And once you get into that wormhole of barbecue or hell,

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Speaker 2: let's loose.

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Speaker 1: Basically yeah, and then you and you became yeah, you

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Speaker 1: didn't sort of do the thing where you just kind

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Speaker 1: of do it in your garden and everybody kind of

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Speaker 1: tells you how great you were. You kind of move

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Speaker 1: on from there, and how does it go from the

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Speaker 1: backyard passion to where you are now kind of leading

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Speaker 1: the charge? Like what was the catalyst for that?

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Speaker 2: I think you guys probably you know I know from

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Speaker 2: like friends in Australia and New Zealand and stuff that

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Speaker 2: fifteen years ago there really was very little in the

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Speaker 2: way of outdoor cooking. You know, it was backyard stuff,

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Speaker 2: people just doing their backyard stuff. And I'm I'm a

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Speaker 2: bit of a gap seeker, so I look for gaps

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Speaker 2: and opportunities and I work hard. I felt, like I said,

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Speaker 2: a hyper focus on it. And what I found was

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Speaker 2: that I mean early days, I mean into my photography

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Speaker 2: and you know, things like that, and I was taking

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Speaker 2: most pictures of the food I was creating, and that

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Speaker 2: got me recognized. I built a roof over my barbecue area,

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Speaker 2: which meant I could cook year round, which most people

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Speaker 2: were stopping in October and then starting up in March

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Speaker 2: April time in the UK. So I was there cooking

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Speaker 2: year around, cooking Christmas Dinner on the barbecue. And the

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Speaker 2: outdoor cooking community back then fifteen years ago was very small,

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Speaker 2: very you know, very niche. It was people take it seriously,

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Speaker 2: were really into competition cooking. There was very little in

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Speaker 2: the way of people I would call like proto influencers

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Speaker 2: early days influencers working with brands. Certainly I was up

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Speaker 2: there with the first early influence, the type people who

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Speaker 2: started working with brands, I mean Commado Joe had literally

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Speaker 2: the first Commado Joe in the UK that I was

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Speaker 2: demoing with and that they gave to me to cook with,

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Speaker 2: to create content with, and there was nobody creating content

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Speaker 2: and recipes and videos and photos. And I quickly realized

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Speaker 2: that was a gap a mile wide, really, and that

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Speaker 2: the more I did that, creating recipes and playing with

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Speaker 2: techniques and stuff, the more people were enjoying what I

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Speaker 2: was doing and feeling inspired. And that felt amazing to

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Speaker 2: be able to pass on what was a growing love

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Speaker 2: in me to others. And that's where it really came from,

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Speaker 2: me sharing my love with barbecue with others.

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Speaker 1: And what yeah, I said to you earlier, I've been

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Speaker 1: here for eighteen years now, so it's been a while

431
00:24:48,040 --> 00:24:50,360
Speaker 1: since I've been in the UK that long, But yeah,

432
00:24:50,440 --> 00:24:53,600
Speaker 1: my memory of UK barbecue is very much my dad

433
00:24:53,960 --> 00:24:58,040
Speaker 1: incinerating a sausage and having the black chicken legs that's

434
00:24:58,080 --> 00:25:01,399
Speaker 1: pink inside, you know, not in a good so, but

435
00:25:01,800 --> 00:25:04,880
Speaker 1: it's obviously come a long way. What is UK barbecue

436
00:25:04,920 --> 00:25:07,480
Speaker 1: now to you? Does it have a is there a style?

437
00:25:07,600 --> 00:25:09,680
Speaker 1: Is there a flavor? Is there something that like, what

438
00:25:09,960 --> 00:25:11,960
Speaker 1: sort of how do you represent it?

439
00:25:11,960 --> 00:25:16,880
Speaker 2: It's a really cracking question, actually, so We've always been

440
00:25:16,920 --> 00:25:22,119
Speaker 2: obviously massively influenced by the US, you know, certainly my

441
00:25:22,320 --> 00:25:26,320
Speaker 2: early days, I was cooking brisket, ribs, poor pork, chicken,

442
00:25:26,760 --> 00:25:30,600
Speaker 2: all of those things, ten, ten, fifteen years ago. I mean,

443
00:25:30,640 --> 00:25:34,119
Speaker 2: I was cooking brisket every weekend, determined to make it good.

444
00:25:36,520 --> 00:25:40,840
Speaker 2: The after a while, you do tend to get a

445
00:25:40,880 --> 00:25:44,520
Speaker 2: bit like jaded with that. I was doing a fair

446
00:25:44,600 --> 00:25:49,960
Speaker 2: bit of judging, competition judging, and as lovely as that is,

447
00:25:50,200 --> 00:25:52,359
Speaker 2: you after a while you start to think, is there

448
00:25:52,359 --> 00:25:56,280
Speaker 2: more to this out or cooking this barbecue thing. I

449
00:25:56,440 --> 00:26:02,600
Speaker 2: got very into the asado style, the Argentine live fire

450
00:26:02,600 --> 00:26:08,240
Speaker 2: asado e sort of thing, very early on. Really I

451
00:26:08,280 --> 00:26:12,359
Speaker 2: feel a real what's the word, I feel a real

452
00:26:12,400 --> 00:26:16,520
Speaker 2: affiliation with that way of cooking, probably more so than

453
00:26:17,440 --> 00:26:20,480
Speaker 2: American smoking. I mean, I love brisket and ribs and things,

454
00:26:20,520 --> 00:26:24,040
Speaker 2: but I definitely feel like a big piece of beef

455
00:26:24,359 --> 00:26:29,440
Speaker 2: on an open grill is more my thing, I think,

456
00:26:29,600 --> 00:26:33,359
Speaker 2: more my taste. I don't really go massively for like

457
00:26:33,680 --> 00:26:37,879
Speaker 2: sweet rubs and saucers and stuff. I'm not big on

458
00:26:38,000 --> 00:26:43,479
Speaker 2: barbecue sauce, so you know, that has definitely steered and

459
00:26:43,560 --> 00:26:49,359
Speaker 2: I got into cooking big format steaks, tomahawk steaks. I

460
00:26:49,400 --> 00:26:52,280
Speaker 2: cooked my first tomahawks steak, and the only place I'd

461
00:26:52,320 --> 00:26:56,800
Speaker 2: seen cooking tomahawk steaks sort of probably about thirteen fourteen

462
00:26:56,880 --> 00:27:00,320
Speaker 2: years ago, was in the States. I certainly was very

463
00:27:00,359 --> 00:27:03,440
Speaker 2: early adopter with things like Tomahawk's steaks and stuff like that,

464
00:27:03,760 --> 00:27:08,600
Speaker 2: big chunks of beef over and wood embers that way

465
00:27:08,600 --> 00:27:13,320
Speaker 2: of cooking, and personally, I feel that that is closer

466
00:27:13,400 --> 00:27:17,840
Speaker 2: to our historical in the UK way of cooking big.

467
00:27:18,000 --> 00:27:21,040
Speaker 2: You know, we were famed at one point for cooking

468
00:27:21,640 --> 00:27:23,120
Speaker 2: big chunks of meat in front of the fire. Were

469
00:27:23,119 --> 00:27:25,560
Speaker 2: called the ross beef by the French because we cook

470
00:27:25,600 --> 00:27:27,679
Speaker 2: beef in front of the fire and lared it and

471
00:27:27,720 --> 00:27:31,280
Speaker 2: based it and all those tricks. I'm a bit of

472
00:27:31,320 --> 00:27:33,840
Speaker 2: a nerd when it comes to like cooking techniques, and

473
00:27:34,280 --> 00:27:37,320
Speaker 2: I've got some beautiful books that show off all these

474
00:27:37,359 --> 00:27:42,000
Speaker 2: techniques and you look, and actually that's partly where things

475
00:27:42,000 --> 00:27:46,240
Speaker 2: like asado came from, is those old style techniques that

476
00:27:46,440 --> 00:27:50,760
Speaker 2: immigrants took over to Argentina, you know. And it's a

477
00:27:50,800 --> 00:27:53,840
Speaker 2: mix of the Spanish and the Welsh immigrants over in

478
00:27:53,960 --> 00:27:58,800
Speaker 2: Argentina and South America. That melting pot has created the

479
00:27:59,240 --> 00:28:02,600
Speaker 2: isado and I look like a lot of the old

480
00:28:02,600 --> 00:28:06,400
Speaker 2: cottages here in Devon have got inglen at fireplaces where

481
00:28:06,400 --> 00:28:08,560
Speaker 2: people used to cook over in front of the fire,

482
00:28:09,040 --> 00:28:11,720
Speaker 2: bread ovens and stuff. My next door neighbors I've just

483
00:28:11,720 --> 00:28:16,080
Speaker 2: got a beautiful bread oven and cooking equipment in her fireplace.

484
00:28:16,200 --> 00:28:23,280
Speaker 2: So I believe that's where the heart of British barbecue is.

485
00:28:24,680 --> 00:28:29,919
Speaker 2: And obviously we're quite lucky really because probably like you

486
00:28:30,000 --> 00:28:35,360
Speaker 2: guys over there, we haven't got a culture, traditional culture

487
00:28:36,119 --> 00:28:40,040
Speaker 2: that we're tied into. We're very good at picking and

488
00:28:40,160 --> 00:28:43,720
Speaker 2: choosing what we like out of things, so we can

489
00:28:43,800 --> 00:28:47,720
Speaker 2: do that with outdoor cooking. We can look at American smoking,

490
00:28:47,760 --> 00:28:50,800
Speaker 2: we look at European ways of cooking. We can look

491
00:28:50,800 --> 00:28:53,200
Speaker 2: at Middle East, we can look at South America, we

492
00:28:53,240 --> 00:28:55,480
Speaker 2: can look at the Far East and be inspired by

493
00:28:55,520 --> 00:28:58,840
Speaker 2: all of those. Probably like you guys over there, and

494
00:28:59,080 --> 00:29:02,720
Speaker 2: that's where the exciting things is because we were not

495
00:29:02,880 --> 00:29:03,920
Speaker 2: tied to tradition.

496
00:29:05,280 --> 00:29:07,400
Speaker 1: Yeah, I think, I mean you're I think you're partly

497
00:29:07,520 --> 00:29:10,880
Speaker 1: right for over here, because we have obviously adopted a

498
00:29:10,920 --> 00:29:12,600
Speaker 1: lot of the US stuff, and there's a lot of

499
00:29:12,640 --> 00:29:15,160
Speaker 1: immigration into this country, but we do actually have that

500
00:29:15,680 --> 00:29:19,080
Speaker 1: real cultural element that a lot of New Zealanders really

501
00:29:19,720 --> 00:29:22,520
Speaker 1: lean towards in the Marii and the Pacific Island way

502
00:29:22,520 --> 00:29:29,160
Speaker 1: of cooking, So the hungy and cooking with hot stones underground.

503
00:29:29,320 --> 00:29:31,840
Speaker 1: That's a fun one and I think there's some definitely

504
00:29:31,880 --> 00:29:35,280
Speaker 1: some influence that I see on our scene, but definitely right.

505
00:29:35,320 --> 00:29:37,280
Speaker 1: I mean, I think we've got quite a what I

506
00:29:37,360 --> 00:29:40,680
Speaker 1: see because I spend some time in the Facebook group

507
00:29:40,680 --> 00:29:46,160
Speaker 1: Countrywood Smoke, and it's very interesting to me as somebody

508
00:29:46,200 --> 00:29:48,880
Speaker 1: who grew up in the UK, and so obviously I

509
00:29:48,920 --> 00:29:53,000
Speaker 1: am originally from there, but I have all my barbecue

510
00:29:53,040 --> 00:29:55,400
Speaker 1: side of things comes from being in New Zealand and

511
00:29:55,760 --> 00:29:58,360
Speaker 1: how we've adapted. And what I see in there, which

512
00:29:58,400 --> 00:30:04,120
Speaker 1: is really interesting is there's still a very much an

513
00:30:04,160 --> 00:30:09,680
Speaker 1: attachment to British in that group, and it's quite different.

514
00:30:09,760 --> 00:30:13,000
Speaker 1: I think over here we've really lean into American and

515
00:30:13,040 --> 00:30:15,640
Speaker 1: we get a lot of American products. We get a

516
00:30:15,640 --> 00:30:19,560
Speaker 1: lot of the big ribs that we get because of

517
00:30:19,600 --> 00:30:22,920
Speaker 1: the way that our pigs are grown come from the US.

518
00:30:23,160 --> 00:30:26,400
Speaker 1: You know, the import culture is quite accepted, whereas what

519
00:30:26,480 --> 00:30:29,560
Speaker 1: I see in your group is there's still a big

520
00:30:29,600 --> 00:30:35,160
Speaker 1: backlash against American brought in products farmed things, big protection

521
00:30:35,280 --> 00:30:38,640
Speaker 1: over British farming, and how do you see, like do

522
00:30:38,680 --> 00:30:41,600
Speaker 1: you see that as being quite a big thing still

523
00:30:41,600 --> 00:30:45,640
Speaker 1: in the UK. And how does it affect people's barbecue

524
00:30:45,680 --> 00:30:47,400
Speaker 1: because the products do differ, right.

525
00:30:47,720 --> 00:30:50,440
Speaker 2: Yeah, oh absolutely, I mean I certainly remember sort of

526
00:30:50,480 --> 00:30:53,960
Speaker 2: ten fifteen years ago when I was really just sort

527
00:30:53,960 --> 00:30:56,960
Speaker 2: of getting into the American sort of style stuff. Trying

528
00:30:57,000 --> 00:31:02,040
Speaker 2: to get products that were American barbecue was really difficult.

529
00:31:02,120 --> 00:31:05,160
Speaker 2: So I work in the oil and gas industry, so

530
00:31:05,280 --> 00:31:07,040
Speaker 2: I'd be sat on an oil rig next to a

531
00:31:07,040 --> 00:31:10,040
Speaker 2: Texan guy who'd be showing me his brisket and his

532
00:31:10,240 --> 00:31:12,840
Speaker 2: rubs and sauces, and quite often they bring me a

533
00:31:12,840 --> 00:31:16,160
Speaker 2: little goodie bag back from the States with them and

534
00:31:16,720 --> 00:31:20,080
Speaker 2: I'd get to try stuff that people, unless they were

535
00:31:20,120 --> 00:31:23,240
Speaker 2: going to the States, couldn't really taste in the UK.

536
00:31:23,480 --> 00:31:27,600
Speaker 2: So there has always been a real let's do it

537
00:31:28,000 --> 00:31:31,560
Speaker 2: ourselves a bit, let's be inspired by the stakes, but

538
00:31:32,040 --> 00:31:34,400
Speaker 2: do it ourselves. I mean, for a long time you

539
00:31:34,440 --> 00:31:38,160
Speaker 2: couldn't buy a decent brisket, you couldn't buy a decent

540
00:31:38,280 --> 00:31:43,080
Speaker 2: rack of ribs. You know, there's still there is an

541
00:31:43,120 --> 00:31:47,800
Speaker 2: import culture, especially competition barbecue. Most people there will cook

542
00:31:47,840 --> 00:31:56,160
Speaker 2: a USD and Aussie grain fed brisket. The thought has

543
00:31:56,200 --> 00:31:59,560
Speaker 2: always been that British beef is great for things like

544
00:31:59,680 --> 00:32:04,240
Speaker 2: state and stuff, and it's not suited to low and slow.

545
00:32:05,880 --> 00:32:10,040
Speaker 2: That's true to an extent, but not necessarily. It is

546
00:32:10,120 --> 00:32:12,480
Speaker 2: more difficult. It is more you know, grass fed beef

547
00:32:12,600 --> 00:32:15,360
Speaker 2: is harder to cook and to nail, you know, the

548
00:32:15,400 --> 00:32:18,080
Speaker 2: collagen and the fat and everything like that in our

549
00:32:18,120 --> 00:32:22,840
Speaker 2: beef here in the UK is makes low and slow

550
00:32:22,960 --> 00:32:25,120
Speaker 2: something like a brisket a lot harder. But when it

551
00:32:25,160 --> 00:32:29,760
Speaker 2: comes to a steak, personally, I think our beef is

552
00:32:29,800 --> 00:32:32,840
Speaker 2: certainly up there in the world. I'm very lucky. I

553
00:32:32,880 --> 00:32:36,160
Speaker 2: do like World Steak Challenge judging, and we sit there

554
00:32:36,200 --> 00:32:39,520
Speaker 2: with beef and I had a lovely steak to that

555
00:32:39,560 --> 00:32:42,560
Speaker 2: and most Tomahawk's steak, and it was certainly up there

556
00:32:42,600 --> 00:32:45,120
Speaker 2: with some of the best steak I've had, you know,

557
00:32:45,200 --> 00:32:50,160
Speaker 2: competitions like that, which you know is impressive. Everyone has

558
00:32:50,200 --> 00:32:52,840
Speaker 2: their own taste, so so somebody who's grown up with

559
00:32:53,720 --> 00:32:57,640
Speaker 2: USCA grain fed, for example, might find the taste of

560
00:32:57,800 --> 00:33:03,080
Speaker 2: grass fed, you know, British steak a bit different and

561
00:33:03,120 --> 00:33:07,440
Speaker 2: a bit unusual. So I realized that, but yeah, there

562
00:33:07,480 --> 00:33:10,240
Speaker 2: has you know, for for a long time it was like, oh,

563
00:33:10,280 --> 00:33:12,680
Speaker 2: you can't cook a British brisket on a barbecue and

564
00:33:12,720 --> 00:33:17,000
Speaker 2: get a decent result. And that's that has definitely changed

565
00:33:17,040 --> 00:33:21,920
Speaker 2: over the five years recently because those products are more

566
00:33:22,360 --> 00:33:26,000
Speaker 2: readily available and people are learning finally how to cook them.

567
00:33:26,280 --> 00:33:31,640
Speaker 2: And I've been kind of banging that drum really saying that, yes,

568
00:33:31,800 --> 00:33:37,440
Speaker 2: we should definitely be learning from the US from different countries,

569
00:33:37,760 --> 00:33:41,000
Speaker 2: but we need to find our own path really, and

570
00:33:41,040 --> 00:33:45,120
Speaker 2: I've kind of always done that, you know, I love

571
00:33:45,480 --> 00:33:50,560
Speaker 2: I love American barbecue, you know, but we need to develop.

572
00:33:50,600 --> 00:33:52,440
Speaker 2: I've always said that if you if you just try

573
00:33:52,440 --> 00:33:54,960
Speaker 2: to copy somebody, you're just going to be a copy.

574
00:33:55,760 --> 00:33:58,200
Speaker 2: If you innovate and try to create your new thing,

575
00:33:58,400 --> 00:34:02,720
Speaker 2: your new you know, the British barbecue, then that's something

576
00:34:02,760 --> 00:34:05,600
Speaker 2: exciting and new. So things like Scotch eggs. I mean,

577
00:34:05,640 --> 00:34:08,239
Speaker 2: I did my first Scott jag on a barbecue ten

578
00:34:08,360 --> 00:34:11,880
Speaker 2: years ago, and I love scott eggs, and you know,

579
00:34:12,640 --> 00:34:16,480
Speaker 2: like a roast beef dinner that's traditional British barbecue, but

580
00:34:16,560 --> 00:34:19,719
Speaker 2: there's a lot more to it as well. And that's

581
00:34:19,760 --> 00:34:22,400
Speaker 2: what I like doing is pushing those little boundaries to

582
00:34:23,880 --> 00:34:31,080
Speaker 2: try and find out our new, our new barbecue culture

583
00:34:31,120 --> 00:34:31,799
Speaker 2: here in the UK.

584
00:34:33,560 --> 00:34:36,640
Speaker 1: Yeah, I think it's very that side of it is

585
00:34:36,760 --> 00:34:39,759
Speaker 1: very similar to here in the you know, when we're

586
00:34:39,800 --> 00:34:42,719
Speaker 1: looking at you know, American briskets are really popular, but

587
00:34:42,800 --> 00:34:45,160
Speaker 1: we do have actually a lot of really good New

588
00:34:45,239 --> 00:34:46,800
Speaker 1: Zealand beef and we get a lot of the aussy

589
00:34:46,880 --> 00:34:50,360
Speaker 1: stuff over as well, and so we've actually got a

590
00:34:50,400 --> 00:34:53,799
Speaker 1: really good little wag youu scene going here, like a

591
00:34:53,800 --> 00:34:56,520
Speaker 1: lot of producers that are producing some really good wagu

592
00:34:56,640 --> 00:35:00,239
Speaker 1: for things like briskets and things. But I will still

593
00:35:00,000 --> 00:35:06,560
Speaker 1: will choose a grass fed New Zealand grown steak over

594
00:35:07,360 --> 00:35:10,640
Speaker 1: anything else because the flavor and everything. I completely get

595
00:35:10,680 --> 00:35:13,200
Speaker 1: it with that. I think it's really interesting looking at

596
00:35:13,280 --> 00:35:16,799
Speaker 1: the the way that those big cuts and you know,

597
00:35:16,840 --> 00:35:21,000
Speaker 1: I have that image of you know, the medieval banquet

598
00:35:21,040 --> 00:35:24,319
Speaker 1: hall with the big like whole half cow over the

599
00:35:24,360 --> 00:35:27,840
Speaker 1: fire and being turned by the boys less yes to

600
00:35:27,840 --> 00:35:31,600
Speaker 1: sit there for twelve hours turning it. And that's a

601
00:35:31,640 --> 00:35:34,279
Speaker 1: really interesting way of looking at the UK kind of

602
00:35:34,280 --> 00:35:38,839
Speaker 1: flavors and scene and how that's influencing it. Is there

603
00:35:38,920 --> 00:35:43,160
Speaker 1: a Do you think that the UK. Has it adopted

604
00:35:43,280 --> 00:35:46,719
Speaker 1: any of the American flavor profiles or is it found

605
00:35:46,800 --> 00:35:49,680
Speaker 1: its own? Is it still kind of heavily into that.

606
00:35:49,840 --> 00:35:51,560
Speaker 1: I guess when I would think of it, I'd think

607
00:35:51,600 --> 00:35:57,319
Speaker 1: of garlic, herbs, a bit of butter, versus what we're

608
00:35:57,320 --> 00:35:59,279
Speaker 1: seeing over Here's a lot of people going to that

609
00:35:59,440 --> 00:36:02,080
Speaker 1: kind of you know, the sweeter pork grubs, the sugar,

610
00:36:02,160 --> 00:36:06,320
Speaker 1: the paprika kind of side of things.

611
00:36:06,520 --> 00:36:10,279
Speaker 2: So some people like that, some people are heavily influenced

612
00:36:10,280 --> 00:36:14,200
Speaker 2: by that. I see quite often people go through a

613
00:36:14,239 --> 00:36:21,440
Speaker 2: phase of like, you know, sweet rubs, sweet, everything's American style,

614
00:36:21,800 --> 00:36:24,040
Speaker 2: and then quite often they come out of that the

615
00:36:24,080 --> 00:36:26,480
Speaker 2: other side when they realize that there's this whole other

616
00:36:26,560 --> 00:36:33,239
Speaker 2: world and people see that barbecue just doesn't have to

617
00:36:33,280 --> 00:36:38,040
Speaker 2: be American. They see they start looking at like European ways,

618
00:36:38,120 --> 00:36:42,920
Speaker 2: like how they cook in Spain, you know, in Sansbassian

619
00:36:43,000 --> 00:36:46,160
Speaker 2: in Basque region, they cook amazing steaks very simply with

620
00:36:46,840 --> 00:36:54,879
Speaker 2: sea salt, and that's definitely my my way. I've been

621
00:36:54,880 --> 00:36:57,680
Speaker 2: doing a bit of content recently that's caused a bit

622
00:36:57,719 --> 00:37:02,480
Speaker 2: of a stir and got me lots of new followers

623
00:37:02,560 --> 00:37:05,920
Speaker 2: and probably lots of people who hate me as well,

624
00:37:06,080 --> 00:37:09,719
Speaker 2: and certainly getting me a lot of views on my

625
00:37:09,800 --> 00:37:13,120
Speaker 2: social media where I say, look, you've got a beautiful steak,

626
00:37:13,600 --> 00:37:16,080
Speaker 2: just use salt on it, don't use pepper because pepper

627
00:37:16,120 --> 00:37:18,520
Speaker 2: burns over high heat. You need to see a steak

628
00:37:18,880 --> 00:37:22,560
Speaker 2: olive oil. So and I get so much grief people saying, oh,

629
00:37:22,640 --> 00:37:25,520
Speaker 2: Jamie Oliver and Gordon Ramsey they put olive oil and

630
00:37:25,600 --> 00:37:30,399
Speaker 2: steak on olive oil and pepper on their steak, and

631
00:37:30,760 --> 00:37:36,400
Speaker 2: who are you sort of thing, And you know that

632
00:37:36,880 --> 00:37:42,279
Speaker 2: it's quite funny how the English are seen by other

633
00:37:42,360 --> 00:37:45,880
Speaker 2: cultures that why have you know, some bloke told me

634
00:37:45,920 --> 00:37:47,920
Speaker 2: to go back to my beans on toast? What did

635
00:37:47,960 --> 00:37:51,680
Speaker 2: I know about food? Because I'm English, you know, and

636
00:37:52,120 --> 00:37:59,480
Speaker 2: we have not the best reputation in culinary circles, but

637
00:38:00,160 --> 00:38:04,319
Speaker 2: we have done okay in barbecue as well. So we

638
00:38:04,440 --> 00:38:06,880
Speaker 2: have people like Ed Ed and m Ed Gash and

639
00:38:07,080 --> 00:38:12,120
Speaker 2: a bunch of swines who have won lots of you know,

640
00:38:12,200 --> 00:38:16,840
Speaker 2: barbecue awards going back many years. It was Jackie Waite,

641
00:38:17,600 --> 00:38:20,799
Speaker 2: she was she won the Jack Daniels Invitational. She's the

642
00:38:20,800 --> 00:38:23,680
Speaker 2: only non Americans have won it and the only only

643
00:38:23,719 --> 00:38:27,040
Speaker 2: woman to have won it, you know, blowing my own

644
00:38:27,080 --> 00:38:31,480
Speaker 2: trumpet a little bit. I'm not a competition guy. Competing

645
00:38:31,520 --> 00:38:34,040
Speaker 2: doesn't interest me. I like a bit judging, but just

646
00:38:34,120 --> 00:38:37,200
Speaker 2: not interested at the stress and stuff of competing doesn't

647
00:38:37,200 --> 00:38:40,400
Speaker 2: do anything for me. But I like writing books, So

648
00:38:40,440 --> 00:38:44,760
Speaker 2: I've got three books. My second book, Skeward one best

649
00:38:44,960 --> 00:38:48,240
Speaker 2: barbecue book in the world at the International Cookbook Awards

650
00:38:48,239 --> 00:38:50,960
Speaker 2: a couple of years ago, which I was really proud

651
00:38:51,000 --> 00:38:53,200
Speaker 2: of because that's quite a big deal, you know, and

652
00:38:53,239 --> 00:38:55,600
Speaker 2: there were lots of barbecue books from around the world,

653
00:38:55,680 --> 00:38:58,759
Speaker 2: and my little book about cooking, Skewers On the Barbecue,

654
00:38:59,040 --> 00:39:05,319
Speaker 2: won it. So I think where it's unfair that I

655
00:39:05,360 --> 00:39:09,160
Speaker 2: can see why people look at our reputation, but I

656
00:39:09,160 --> 00:39:12,240
Speaker 2: think you need to move on a bit as well.

657
00:39:13,120 --> 00:39:15,479
Speaker 1: I think it comes from I think that reputation really

658
00:39:15,520 --> 00:39:18,239
Speaker 1: comes from post war Britain. You know, where they were

659
00:39:18,280 --> 00:39:21,320
Speaker 1: still on they didn't have access to lots of stuff,

660
00:39:21,360 --> 00:39:25,440
Speaker 1: and you had that whole generation that were raised on

661
00:39:25,840 --> 00:39:28,640
Speaker 1: doing whatever you could with what you had, and they

662
00:39:28,640 --> 00:39:31,640
Speaker 1: didn't have access ready access to all the spices and

663
00:39:31,640 --> 00:39:34,520
Speaker 1: stuff because literally you couldn't get stuff into the country, right,

664
00:39:34,560 --> 00:39:37,399
Speaker 1: And I think it's come from there personally, because if

665
00:39:37,440 --> 00:39:42,000
Speaker 1: you look at Victorian and pre recipes and things like

666
00:39:42,040 --> 00:39:44,560
Speaker 1: they were cooking crazy stuff they're doing, like you know,

667
00:39:45,600 --> 00:39:49,640
Speaker 1: sparrow tongues and dor mice and flavored with fruits and

668
00:39:49,680 --> 00:39:52,359
Speaker 1: spices and anything then get their hands on and then

669
00:39:52,360 --> 00:39:53,959
Speaker 1: I think it's like twentieth century right.

670
00:39:54,360 --> 00:39:57,720
Speaker 2: That they have starry gazy pie, star gazy pie.

671
00:39:58,600 --> 00:40:01,160
Speaker 1: I sai that, Yeah, looking out of a pie. Yeah,

672
00:40:02,640 --> 00:40:03,880
Speaker 1: is it starry eyed pie?

673
00:40:03,960 --> 00:40:06,640
Speaker 2: That's it star gazy pie or something like that.

674
00:40:06,719 --> 00:40:09,959
Speaker 1: Yes, starry eyed pie. And I believe I've now got

675
00:40:10,000 --> 00:40:13,640
Speaker 1: in my head going round around there is I think

676
00:40:13,680 --> 00:40:17,640
Speaker 1: it's a Fat Boys Slim song which references it. I

677
00:40:17,640 --> 00:40:20,759
Speaker 1: think it's called star Eyed Surprise that song, and I'm

678
00:40:20,760 --> 00:40:23,239
Speaker 1: pretty sure it's about that. But yeah, there you go.

679
00:40:23,320 --> 00:40:24,000
Speaker 1: That's a funny thing.

680
00:40:24,320 --> 00:40:27,560
Speaker 2: But yeah, so I mean it's interesting though. So I

681
00:40:28,719 --> 00:40:32,880
Speaker 2: am massively inspired by the past as well, how we

682
00:40:32,960 --> 00:40:35,200
Speaker 2: used to cook. And in this old book. I've got

683
00:40:35,200 --> 00:40:37,839
Speaker 2: this amazing old book. It's at my barbecue school not here.

684
00:40:38,320 --> 00:40:41,600
Speaker 2: It shows all these old techniques and stuff like larding

685
00:40:41,680 --> 00:40:45,000
Speaker 2: and basting, how they used to cook with fat to

686
00:40:45,360 --> 00:40:49,839
Speaker 2: baste it the meat. And I've really gotten into that.

687
00:40:50,200 --> 00:40:52,480
Speaker 2: I don't know if you've seen any of what I do.

688
00:40:52,520 --> 00:40:55,000
Speaker 2: So I got something like a big tomahawk's steak and

689
00:40:55,320 --> 00:40:58,160
Speaker 2: for me, like you cook it lovely bit of salt

690
00:40:58,200 --> 00:41:01,279
Speaker 2: on it and then then rest it. I don't know

691
00:41:01,280 --> 00:41:03,120
Speaker 2: if you've seen the thing I do where you put

692
00:41:03,120 --> 00:41:05,600
Speaker 2: the bone marrow on top and you mix bone marrow

693
00:41:05,640 --> 00:41:10,080
Speaker 2: with chichery or something, and then that's an opportunity to

694
00:41:10,120 --> 00:41:12,520
Speaker 2: add extra flavor as it's resting. And then I've got

695
00:41:12,520 --> 00:41:15,719
Speaker 2: the chunk of charcoal, red hot charcoal on top, and

696
00:41:15,760 --> 00:41:19,320
Speaker 2: it sears that and melts that bone marrow onto the steak.

697
00:41:19,800 --> 00:41:22,120
Speaker 2: So that's something I came up with seven or eight

698
00:41:22,200 --> 00:41:27,040
Speaker 2: years ago, and things like that actually can really improve

699
00:41:27,080 --> 00:41:30,120
Speaker 2: a steak. Normally people would put butter on like in that.

700
00:41:31,040 --> 00:41:34,960
Speaker 2: I'm not anti butter, but butter takes beef in a

701
00:41:34,960 --> 00:41:38,799
Speaker 2: different direction. It adds a buttery element to it, which

702
00:41:38,840 --> 00:41:42,640
Speaker 2: sounds kind of obvious, but it affects the taste of

703
00:41:42,680 --> 00:41:46,920
Speaker 2: that beef and changes it. You're a whiskey man.

704
00:41:47,960 --> 00:41:50,759
Speaker 1: I'm a bourbon man more than a Scotch guy, but

705
00:41:50,880 --> 00:41:53,799
Speaker 1: I love a bourbon to So.

706
00:41:54,520 --> 00:41:59,920
Speaker 2: Think of Usda beef and that great grain fed beef.

707
00:42:00,040 --> 00:42:05,239
Speaker 2: There's a very similar genetic makeup that they eat very

708
00:42:05,280 --> 00:42:08,840
Speaker 2: similar food, very strictly controlled. They don't do much exercise

709
00:42:08,880 --> 00:42:14,520
Speaker 2: a case. So I liken their beef to like something

710
00:42:14,560 --> 00:42:17,040
Speaker 2: like a Jack Daniels or something a commercial sort of

711
00:42:17,360 --> 00:42:23,399
Speaker 2: American whiskey. Very similar, very nice, but very similar, very

712
00:42:23,400 --> 00:42:26,680
Speaker 2: little variation in it. Now. I wouldn't think twice to

713
00:42:26,760 --> 00:42:29,560
Speaker 2: putting a bit of ic in and some coke into

714
00:42:29,600 --> 00:42:33,879
Speaker 2: a Jack Daniels, really, but I'm quite into my single malt.

715
00:42:34,239 --> 00:42:36,920
Speaker 2: You know, Scotch whiskey is a really nice one, and

716
00:42:37,120 --> 00:42:40,359
Speaker 2: I love that variation in the whiskey. So you get

717
00:42:40,400 --> 00:42:43,360
Speaker 2: something a bit more like a Highland, you know, a

718
00:42:43,400 --> 00:42:46,640
Speaker 2: bit smokier, or something a bit more from the islands,

719
00:42:46,640 --> 00:42:49,040
Speaker 2: where it's a bit salty and you can taste seaweed,

720
00:42:49,120 --> 00:42:52,160
Speaker 2: and you get that real provenance of the beef. And

721
00:42:53,120 --> 00:42:57,040
Speaker 2: it's about enjoying the differences. And I get that from

722
00:42:57,080 --> 00:43:00,880
Speaker 2: our beef. So we could have like a anus or

723
00:43:02,040 --> 00:43:07,080
Speaker 2: a Wagou or a Highland or a you know, all

724
00:43:07,080 --> 00:43:13,000
Speaker 2: these different breeds and tasting that in its full entirety.

725
00:43:13,360 --> 00:43:16,360
Speaker 2: So I like things that so fats open up flavor,

726
00:43:16,400 --> 00:43:20,000
Speaker 2: don't they They they you know, and like a single

727
00:43:20,080 --> 00:43:22,680
Speaker 2: malt whiskey. You'd add a dash of water to do

728
00:43:22,719 --> 00:43:25,160
Speaker 2: that and it opens out, but you wouldn't add ice

729
00:43:25,280 --> 00:43:27,359
Speaker 2: or coke to it. It just kill it stone dead.

730
00:43:27,600 --> 00:43:31,880
Speaker 2: For me, putting butter on our lovely beef here in

731
00:43:31,960 --> 00:43:37,040
Speaker 2: the UK, we're just it changes it and it removes

732
00:43:37,040 --> 00:43:41,400
Speaker 2: that flavor. Putting something like bone marrow on opened it

733
00:43:41,440 --> 00:43:45,000
Speaker 2: amplifies the flavor. It opens it out. And that's why

734
00:43:45,040 --> 00:43:46,399
Speaker 2: I like techniques like that.

735
00:43:47,080 --> 00:43:49,080
Speaker 1: See, I think the bone marra things are super interesting

736
00:43:49,080 --> 00:43:51,799
Speaker 1: because as a as a brit bone marrow is really

737
00:43:51,800 --> 00:43:53,719
Speaker 1: familiar to me, and I think we've used it, you know,

738
00:43:53,760 --> 00:43:56,040
Speaker 1: the British have used it in cooking for for years.

739
00:43:56,520 --> 00:44:00,279
Speaker 1: It's less it is less known over here. People you it,

740
00:44:00,400 --> 00:44:03,200
Speaker 1: but it's it's not as prevalent as I would have

741
00:44:03,239 --> 00:44:05,319
Speaker 1: seen in the UK. But what I think we've just

742
00:44:05,360 --> 00:44:08,120
Speaker 1: gone through is and I don't know whether they've had

743
00:44:08,160 --> 00:44:09,880
Speaker 1: this in the UK yet or whether they've seen it,

744
00:44:09,920 --> 00:44:13,480
Speaker 1: but the tallow craze kind of took us over for

745
00:44:13,520 --> 00:44:16,840
Speaker 1: a couple of years. Everybody was everybody was getting their

746
00:44:16,880 --> 00:44:18,920
Speaker 1: wagy brisket. They were cutting the fad off and they

747
00:44:18,960 --> 00:44:22,920
Speaker 1: were spending ages rendering down that tallow to put on steaks,

748
00:44:22,960 --> 00:44:26,319
Speaker 1: and I know my wife at one point said, you

749
00:44:26,360 --> 00:44:28,840
Speaker 1: are not allowed to render tallow in the house anymore

750
00:44:28,840 --> 00:44:31,840
Speaker 1: because it stinks like you have to.

751
00:44:32,800 --> 00:44:34,960
Speaker 2: Have you ever tried bone mare on a brisket?

752
00:44:36,360 --> 00:44:39,560
Speaker 1: I haven't on a brisket. I've had bow Mara and

753
00:44:39,600 --> 00:44:41,640
Speaker 1: lots of other places, but not on a brisket.

754
00:44:41,800 --> 00:44:45,200
Speaker 2: Which is it takes it in a really nice direction

755
00:44:45,960 --> 00:44:47,840
Speaker 2: and you won't get in so much trouble for rendering

756
00:44:47,920 --> 00:44:48,400
Speaker 2: it tala.

757
00:44:48,800 --> 00:44:52,080
Speaker 1: Yeah, And I love bow marrow, like don't I love it?

758
00:44:52,080 --> 00:44:54,040
Speaker 1: It's so good.

759
00:44:54,680 --> 00:44:56,319
Speaker 2: Talow doesn't quite do.

760
00:44:57,400 --> 00:45:01,560
Speaker 1: Talow gives you that kind of It's not greasy, but

761
00:45:01,640 --> 00:45:04,040
Speaker 1: it gives you that mouth feel whereas I know what

762
00:45:04,080 --> 00:45:08,759
Speaker 1: you mean. A bow Marra becomes like jelly and a

763
00:45:08,840 --> 00:45:12,880
Speaker 1: tallow becomes like a liquid that goes through. Have you

764
00:45:13,480 --> 00:45:17,040
Speaker 1: is the UK? Has the UK discovered Pecanya? Is that?

765
00:45:17,080 --> 00:45:19,040
Speaker 1: Because that's the massive craze as well here?

766
00:45:19,560 --> 00:45:25,160
Speaker 2: Yeah, has been. It's more recent so I've been again,

767
00:45:25,239 --> 00:45:27,399
Speaker 2: it's a drum. I've been banging for a long time

768
00:45:27,480 --> 00:45:31,920
Speaker 2: telling people about pecanya and stuff. Certainly for ten years

769
00:45:32,320 --> 00:45:36,360
Speaker 2: I've been doing it here. I again, I love that

770
00:45:36,480 --> 00:45:41,719
Speaker 2: Brazilian you know, the giasco sort of thing, And I

771
00:45:41,760 --> 00:45:44,279
Speaker 2: love a good pecanya. It's it's possibly one of the

772
00:45:44,320 --> 00:45:45,520
Speaker 2: best bits of beef for me.

773
00:45:46,560 --> 00:45:52,120
Speaker 1: It is hands down my favorite way of doing steak. Yeah,

774
00:45:52,640 --> 00:45:58,200
Speaker 1: on a a little rota stree over some coals and really.

775
00:45:58,080 --> 00:46:01,840
Speaker 2: Nice fat as whole roast joint as well. You have

776
00:46:01,880 --> 00:46:04,160
Speaker 2: to get that fat side down and get it nice

777
00:46:04,200 --> 00:46:08,160
Speaker 2: and crispy and score it and stuff, and I love

778
00:46:08,280 --> 00:46:11,080
Speaker 2: that as well. But yeah, it's really good on a

779
00:46:11,640 --> 00:46:16,000
Speaker 2: rote history as well. So yeah, I love a pecanya.

780
00:46:16,120 --> 00:46:19,799
Speaker 1: So yeah, it's so good. That's making me hungry right now.

781
00:46:20,520 --> 00:46:23,920
Speaker 1: So you know, I know you run a barbecue school,

782
00:46:24,520 --> 00:46:27,279
Speaker 1: and I can I think, yeah, what do people what

783
00:46:27,360 --> 00:46:29,640
Speaker 1: are you teaching people when they come to the school,

784
00:46:29,640 --> 00:46:32,920
Speaker 1: Like what are people learning from you? And then where

785
00:46:32,960 --> 00:46:36,000
Speaker 1: do you think they're then taking that? Where do you

786
00:46:36,000 --> 00:46:39,000
Speaker 1: think the UK barbecue scene is heading? Like is there

787
00:46:39,040 --> 00:46:41,920
Speaker 1: a direction that's going? What are people discovering at the moment?

788
00:46:42,239 --> 00:46:45,840
Speaker 2: Okay, that's a really good question. So I started teaching people.

789
00:46:45,880 --> 00:46:48,000
Speaker 2: So I've got my barbecue shack at home, and I've

790
00:46:48,000 --> 00:46:50,239
Speaker 2: got my barbecue school a few minutes away on a

791
00:46:50,280 --> 00:46:54,400
Speaker 2: farm shop, and I find that. Once I started getting

792
00:46:54,760 --> 00:46:59,480
Speaker 2: good at barbecue people, there was a real struggle people have.

793
00:46:59,800 --> 00:47:03,560
Speaker 2: Like me in my early days, people were really struggling

794
00:47:03,600 --> 00:47:06,120
Speaker 2: to cook you I mean you said it earlier that

795
00:47:06,239 --> 00:47:09,840
Speaker 2: burnt sausages and raw chicken and all that. And I

796
00:47:09,920 --> 00:47:12,800
Speaker 2: found people coming to me saying, look, we're really struggling

797
00:47:12,800 --> 00:47:16,160
Speaker 2: with this. Can you teach us? There was no real

798
00:47:16,320 --> 00:47:19,719
Speaker 2: education back there ten ten years ago. Out there, there

799
00:47:19,760 --> 00:47:23,160
Speaker 2: was nobody else really doing classes online. Stuff like it

800
00:47:23,200 --> 00:47:26,120
Speaker 2: is now wasn't really a thing ten years ago. There

801
00:47:26,160 --> 00:47:29,840
Speaker 2: wasn't like YouTube tutorials on how to cook briskets really

802
00:47:29,880 --> 00:47:33,400
Speaker 2: back then ten fifteen years ago. And people sort of

803
00:47:33,400 --> 00:47:35,200
Speaker 2: started coming to me saying, look, can you teach us?

804
00:47:35,719 --> 00:47:37,920
Speaker 2: We want to learn how to barbecue for our friends

805
00:47:37,920 --> 00:47:40,399
Speaker 2: and family. And I'm like, yeah, no problem, I can.

806
00:47:40,480 --> 00:47:42,520
Speaker 2: You know. So I started with groups of four or

807
00:47:42,560 --> 00:47:45,000
Speaker 2: five people at a time, a couple of those a

808
00:47:45,080 --> 00:47:49,360
Speaker 2: month over the summer, and it kind of grew arms

809
00:47:49,360 --> 00:47:53,880
Speaker 2: and legs really the the you know, I had just

810
00:47:53,920 --> 00:47:57,440
Speaker 2: one class that I did, like a fundamentals and I

811
00:47:57,520 --> 00:48:02,000
Speaker 2: built that over many years. And what I do now

812
00:48:02,080 --> 00:48:06,040
Speaker 2: is I start people off. So every everyone's got a

813
00:48:06,040 --> 00:48:09,400
Speaker 2: preconceived idea of what barbecue is before they come. I

814
00:48:09,560 --> 00:48:12,000
Speaker 2: like to wipe the slate with that and start people

815
00:48:12,000 --> 00:48:14,880
Speaker 2: off afresh. So what I do my first thing on

816
00:48:14,920 --> 00:48:19,399
Speaker 2: my complete beginner's class is a dirty steak. I don't

817
00:48:19,400 --> 00:48:20,920
Speaker 2: know if they're a thing over there or not.

818
00:48:21,360 --> 00:48:23,640
Speaker 1: I think I think I call it a caveman's steak.

819
00:48:25,320 --> 00:48:27,000
Speaker 1: Do what on the lump, just.

820
00:48:27,000 --> 00:48:30,560
Speaker 2: Like good quality lump with charcoal. I get a hang asteak,

821
00:48:31,200 --> 00:48:34,160
Speaker 2: bang it straight onto the coals, turn it after a

822
00:48:34,200 --> 00:48:35,960
Speaker 2: few minutes, and I've got a nice I call it

823
00:48:36,000 --> 00:48:38,160
Speaker 2: my dirty based and I brush it with that and

824
00:48:38,160 --> 00:48:41,520
Speaker 2: it's like a Herbie garlicky oil based and you brush

825
00:48:41,560 --> 00:48:44,040
Speaker 2: that onto the hot side a few minutes each side,

826
00:48:44,120 --> 00:48:46,759
Speaker 2: take it off, rest it nice rare to medium rare.

827
00:48:48,080 --> 00:48:50,560
Speaker 2: That for a lot of people is a complete game changer,

828
00:48:51,719 --> 00:48:55,319
Speaker 2: because it's so you know, most people think, oh, they're

829
00:48:55,320 --> 00:48:57,239
Speaker 2: coming along to a barbecue school. They're going to learn

830
00:48:57,239 --> 00:48:59,680
Speaker 2: how to cook sausages and burgers, and there's me dropping

831
00:48:59,680 --> 00:49:02,880
Speaker 2: a state on the coals, and the moment they taste

832
00:49:02,920 --> 00:49:06,600
Speaker 2: that steak, I've got them and I love that that

833
00:49:06,680 --> 00:49:09,080
Speaker 2: I've then got them in my hand, and then I

834
00:49:09,200 --> 00:49:11,680
Speaker 2: have to for me, I see that then as the

835
00:49:11,719 --> 00:49:17,640
Speaker 2: opportunity to rebuild their understanding of barbecue. And the way

836
00:49:17,680 --> 00:49:20,480
Speaker 2: I've seen it is there's different models for barbecue. So

837
00:49:21,400 --> 00:49:24,279
Speaker 2: the model I teach a couple of different ways. So

838
00:49:24,719 --> 00:49:28,120
Speaker 2: there's a model where one person, usually the bloke, is

839
00:49:28,120 --> 00:49:32,480
Speaker 2: they're cooking stressed, trying to flip burgers and sausages and chicken.

840
00:49:32,560 --> 00:49:38,319
Speaker 2: Everything's flaring up and they're not enjoying it and they

841
00:49:38,320 --> 00:49:41,560
Speaker 2: want to feed people, but it's not an enjoyable process

842
00:49:41,719 --> 00:49:46,279
Speaker 2: cooking like that. You know, everything's not cooked optimally. You know,

843
00:49:46,360 --> 00:49:48,600
Speaker 2: you end up with dried burgers. And we've all been

844
00:49:48,640 --> 00:49:54,839
Speaker 2: to barbecues like that where food isn't great, and there's

845
00:49:54,880 --> 00:49:57,799
Speaker 2: a real opportunity then to say to people, you don't

846
00:49:57,800 --> 00:50:00,799
Speaker 2: have to just cook in that way. Love the more

847
00:50:00,880 --> 00:50:04,440
Speaker 2: Mediterranean where you have like lots of layers of food

848
00:50:04,480 --> 00:50:07,040
Speaker 2: through an evening where you might have a big pile

849
00:50:07,080 --> 00:50:11,320
Speaker 2: of steaks and some seafood and some skewers. And once

850
00:50:11,360 --> 00:50:13,480
Speaker 2: I've shown people how to do it, they can do

851
00:50:13,600 --> 00:50:16,040
Speaker 2: it straight away. And we do that with my friends

852
00:50:16,080 --> 00:50:19,919
Speaker 2: here in the village, and once they're off, they're off,

853
00:50:20,080 --> 00:50:22,600
Speaker 2: and they're all wanting to get involved and I can

854
00:50:22,640 --> 00:50:24,799
Speaker 2: sit back and have a beer and relax and say,

855
00:50:24,800 --> 00:50:26,799
Speaker 2: I'll just have a look at that steak over there,

856
00:50:27,120 --> 00:50:29,840
Speaker 2: and I'm enjoying it rather than just being the person

857
00:50:29,920 --> 00:50:33,279
Speaker 2: who's stressed. So that's one lovely model, obviously, you know.

858
00:50:33,480 --> 00:50:37,759
Speaker 2: The For me it was as well seeing the American style.

859
00:50:38,120 --> 00:50:40,399
Speaker 2: So you smoke the big stuff all through in the night,

860
00:50:41,600 --> 00:50:43,799
Speaker 2: put it on the table, shread the pool pork up

861
00:50:44,000 --> 00:50:47,000
Speaker 2: some put some buns out, some slaw say right, everyone,

862
00:50:47,480 --> 00:50:49,680
Speaker 2: you know, get stuck in. I'm gonna sit down and

863
00:50:49,719 --> 00:50:51,680
Speaker 2: have a beer, eggs. I've been up all night. That

864
00:50:51,800 --> 00:50:55,200
Speaker 2: kind of thing. It doesn't have to always be that

865
00:50:55,719 --> 00:50:59,040
Speaker 2: pool pork cooking twelve hours kind of thing. I do

866
00:50:59,120 --> 00:51:01,799
Speaker 2: a lovely big road top side joint takes a couple

867
00:51:01,840 --> 00:51:05,840
Speaker 2: of hours, nice rare, medium rare slices of that with

868
00:51:05,920 --> 00:51:09,680
Speaker 2: a nice salad and some breads. That kind of easy

869
00:51:09,880 --> 00:51:12,279
Speaker 2: model where you've got a big chunk of meat and

870
00:51:12,280 --> 00:51:14,880
Speaker 2: you cook it and then serve it up when they

871
00:51:14,880 --> 00:51:17,360
Speaker 2: get there. That is better model. So I like to

872
00:51:17,400 --> 00:51:20,840
Speaker 2: teach those better models. So we start off with the

873
00:51:20,920 --> 00:51:26,279
Speaker 2: hang of steak. We do, you know, roast beef, salt

874
00:51:26,320 --> 00:51:29,280
Speaker 2: and pepper, smoke, you know, smoke away bit of cherry smoke,

875
00:51:29,760 --> 00:51:33,799
Speaker 2: smoke roasting, and then I do. I do how to

876
00:51:33,800 --> 00:51:35,919
Speaker 2: make a dry rub, because for me, it's important people

877
00:51:36,000 --> 00:51:38,160
Speaker 2: understand the flavors of how to make a dry up.

878
00:51:38,520 --> 00:51:40,360
Speaker 2: So I do make up a nice I call it

879
00:51:40,400 --> 00:51:43,920
Speaker 2: my house rub that I've been doing for ten plus years. Nice, simple,

880
00:51:44,640 --> 00:51:49,279
Speaker 2: you know nothing, a dry rub that works really well

881
00:51:49,280 --> 00:51:51,680
Speaker 2: with most things. But it isn't gonna you know, there's

882
00:51:51,719 --> 00:51:54,320
Speaker 2: no weird flavors or anything in there. It's just a nice, simple,

883
00:51:54,880 --> 00:51:57,320
Speaker 2: good house rub that you would use on chicken and

884
00:51:57,400 --> 00:51:59,279
Speaker 2: port teach me how to do that, and then they

885
00:51:59,360 --> 00:52:02,040
Speaker 2: smoke some chicken thighs up and then we sit down

886
00:52:02,080 --> 00:52:05,799
Speaker 2: for a nice meal. So that's what I do from

887
00:52:05,800 --> 00:52:09,239
Speaker 2: my beginning class, my intermediate class. So people coming back

888
00:52:09,239 --> 00:52:11,040
Speaker 2: to me then saying I want to learn a bit more.

889
00:52:11,080 --> 00:52:12,879
Speaker 2: I want to learn low and slow a bit more.

890
00:52:14,840 --> 00:52:18,560
Speaker 2: I personally think brisket should be an individual journey you

891
00:52:18,680 --> 00:52:21,640
Speaker 2: need to learn, so I can so I show people

892
00:52:21,680 --> 00:52:24,959
Speaker 2: how to just cook a rack of ribs. I say

893
00:52:24,960 --> 00:52:27,160
Speaker 2: to people, I don't teach, because they asked me to

894
00:52:27,320 --> 00:52:30,960
Speaker 2: do brisket on classes I could teach, so I could

895
00:52:31,000 --> 00:52:33,839
Speaker 2: teach somebody to cook that brisket in front of us

896
00:52:33,880 --> 00:52:37,479
Speaker 2: today that I would be teaching them. And I said,

897
00:52:37,520 --> 00:52:41,280
Speaker 2: if you went out and you bought a brisket from

898
00:52:41,320 --> 00:52:45,120
Speaker 2: another butcher, another breed, another place, and you try and

899
00:52:45,160 --> 00:52:49,320
Speaker 2: copy what I did with that brisket, you're going to

900
00:52:49,400 --> 00:52:53,680
Speaker 2: fail because you have to treat every brisket as an individual.

901
00:52:53,760 --> 00:52:55,600
Speaker 2: As soon as you get that, that's the way you

902
00:52:55,719 --> 00:53:00,680
Speaker 2: master brisket. We've got so much variation in our beef here.

903
00:53:00,719 --> 00:53:05,520
Speaker 2: It's not like the very singular usda Ossie sort of us,

904
00:53:05,800 --> 00:53:10,880
Speaker 2: you know, grain fed briskets. Our briskets are very variable,

905
00:53:11,800 --> 00:53:15,560
Speaker 2: and people really struggle with that. But I give them

906
00:53:15,560 --> 00:53:18,520
Speaker 2: the tools that will help them on that journey so

907
00:53:18,600 --> 00:53:20,840
Speaker 2: that when they come to do their brisket. And I

908
00:53:20,840 --> 00:53:23,440
Speaker 2: think you need to fail at brisket. You need to

909
00:53:23,920 --> 00:53:27,600
Speaker 2: have success. And if I'm telling you how to do it,

910
00:53:27,680 --> 00:53:31,080
Speaker 2: you haven't got that personal success and the personal failure

911
00:53:31,120 --> 00:53:33,839
Speaker 2: to learn how to do it properly. And I think

912
00:53:33,880 --> 00:53:35,200
Speaker 2: that's really important to do.

913
00:53:36,239 --> 00:53:38,680
Speaker 1: I don't think there's anybody who hasn't failed at brisket.

914
00:53:38,719 --> 00:53:41,279
Speaker 1: If they've started cooking brisket, that's probably that's the easy bit.

915
00:53:41,320 --> 00:53:45,280
Speaker 1: It is failing, right, it's.

916
00:53:45,239 --> 00:53:47,919
Speaker 2: Learning from that. And that's how you learn is by

917
00:53:47,960 --> 00:53:52,080
Speaker 2: those failures. And I think I think there's a real

918
00:53:52,160 --> 00:53:54,959
Speaker 2: thing on social media where everyone posts that successes, those

919
00:53:55,000 --> 00:53:59,279
Speaker 2: beautiful briskets and nice slices. I mean the amount of

920
00:53:59,280 --> 00:54:02,560
Speaker 2: times I get pe so quite commonly, if you go

921
00:54:02,600 --> 00:54:04,400
Speaker 2: to a British butcher and ask for a brisket, you

922
00:54:04,400 --> 00:54:07,480
Speaker 2: get a nice roll bit of flat which is lovely,

923
00:54:08,000 --> 00:54:10,120
Speaker 2: but people say it send me a picture of a

924
00:54:10,200 --> 00:54:12,799
Speaker 2: roll brisket, and then a picture of something like a

925
00:54:12,840 --> 00:54:16,480
Speaker 2: franklin slight, sexy slices brisket, you know, a nice smoke ring,

926
00:54:17,280 --> 00:54:19,759
Speaker 2: nice wobbly sexy brisket. They say, how do I turn

927
00:54:19,840 --> 00:54:23,160
Speaker 2: that into that? And I'm like, you can't. But I

928
00:54:23,320 --> 00:54:26,360
Speaker 2: like to give people. I like to give people then

929
00:54:26,680 --> 00:54:29,520
Speaker 2: the tools that they can turn that. So for years

930
00:54:29,560 --> 00:54:31,960
Speaker 2: it was like, oh, just chuck it away or just

931
00:54:32,440 --> 00:54:34,839
Speaker 2: chuck it into a chili or something. You know. I

932
00:54:34,880 --> 00:54:38,239
Speaker 2: don't bother cooking it, you know, but I do like

933
00:54:38,320 --> 00:54:41,360
Speaker 2: a My most popular recipe ever on my website is

934
00:54:41,400 --> 00:54:44,680
Speaker 2: a beautiful smoke and then bray. So you smoke it

935
00:54:44,719 --> 00:54:47,480
Speaker 2: with a dry rub and then you braise it, you know,

936
00:54:47,560 --> 00:54:49,920
Speaker 2: cover it up with some foil and you braise it

937
00:54:49,920 --> 00:54:53,440
Speaker 2: in some beer or something. And that is my most

938
00:54:53,560 --> 00:54:56,440
Speaker 2: And it's so funny because that's shared so many times

939
00:54:56,440 --> 00:55:00,160
Speaker 2: on the UK social media groups. People buy these briskets

940
00:55:00,200 --> 00:55:02,279
Speaker 2: and they say, help, what do I do with this?

941
00:55:02,560 --> 00:55:05,080
Speaker 2: And so many people go, just do this recipe. It

942
00:55:05,120 --> 00:55:06,000
Speaker 2: works every time.

943
00:55:06,080 --> 00:55:11,799
Speaker 1: So yeah, my our co host Noel, who couldn't join

944
00:55:11,920 --> 00:55:15,520
Speaker 1: us for this, he has one of those, which is

945
00:55:15,560 --> 00:55:18,920
Speaker 1: called Nol's Small Brisket Method. And I guarantee you at

946
00:55:19,000 --> 00:55:22,200
Speaker 1: least at least two or three times a month somebody

947
00:55:22,239 --> 00:55:25,440
Speaker 1: will reshare Nol's Small Brisket Method and just go just

948
00:55:25,600 --> 00:55:27,320
Speaker 1: use that. And it's for when people are just buying

949
00:55:27,320 --> 00:55:31,760
Speaker 1: those little half packers and stuff. Now, I could literally

950
00:55:31,840 --> 00:55:34,120
Speaker 1: sit and chat to you all day in the sense

951
00:55:34,160 --> 00:55:37,120
Speaker 1: about this kind of stuff. But I want to scratch

952
00:55:37,120 --> 00:55:39,040
Speaker 1: the surface a bit more. I want to get under

953
00:55:39,040 --> 00:55:40,880
Speaker 1: the skin, and I want to get us into the

954
00:55:40,960 --> 00:55:43,640
Speaker 1: quick fires. But before we get into the quick fires

955
00:55:43,640 --> 00:55:48,120
Speaker 1: with Marcus here, let's quick fire some ads in your ears,

956
00:55:50,640 --> 00:55:53,400
Speaker 1: all right, Marcus, I want to, you know, get a

957
00:55:53,440 --> 00:55:55,880
Speaker 1: little personal with you here, get a little a little

958
00:55:55,880 --> 00:55:59,879
Speaker 1: bit more under the skin. Of Marcus board and see

959
00:55:59,880 --> 00:56:01,440
Speaker 1: what makes you tick a bit. So we've got some

960
00:56:01,520 --> 00:56:05,600
Speaker 1: quick fires here to finish us off, so I'm going

961
00:56:05,680 --> 00:56:08,560
Speaker 1: to kick straight into it. What is the strangest thing

962
00:56:08,680 --> 00:56:13,560
Speaker 1: you have ever eaten? I'm expecting something good here from you.

963
00:56:13,600 --> 00:56:18,520
Speaker 2: Probably pigs head. Smoked pig's head many years ago, just

964
00:56:18,560 --> 00:56:21,640
Speaker 2: the whole pig's head. That was pretty good, now, would

965
00:56:21,680 --> 00:56:24,359
Speaker 2: you call it? Which? Weird things in like Africa when

966
00:56:24,360 --> 00:56:27,320
Speaker 2: I've been working down there, like lamb snails and stuff

967
00:56:27,360 --> 00:56:30,720
Speaker 2: and all sorts of weird stuff, but yeah, cook cooked

968
00:56:30,719 --> 00:56:34,000
Speaker 2: on a barbecue, definitely a pig's head. Now.

969
00:56:34,160 --> 00:56:35,960
Speaker 1: I give a little funny that if you're in New

970
00:56:36,040 --> 00:56:38,200
Speaker 1: Zealand and you ask for lamb tails and you're on

971
00:56:38,239 --> 00:56:42,880
Speaker 1: a farm, you'd get them and you literally a favorite

972
00:56:42,880 --> 00:56:45,080
Speaker 1: for farmers. And I had some lambs at one point,

973
00:56:45,120 --> 00:56:46,960
Speaker 1: and I didn't do this when I took the When

974
00:56:47,000 --> 00:56:49,239
Speaker 1: you take the tails off when they're born, you put

975
00:56:49,239 --> 00:56:52,200
Speaker 1: a little rubber ring on them to knock the tail off.

976
00:56:52,920 --> 00:56:55,640
Speaker 1: Farmers like to pick up the tails and literally throw

977
00:56:55,719 --> 00:56:59,239
Speaker 1: them straight onto a barbecue, burn the wool off, and

978
00:56:59,280 --> 00:57:06,359
Speaker 1: eat them straight pretty much there and then, which is yeah, yeah,

979
00:57:06,480 --> 00:57:09,400
Speaker 1: basically and it's a little bit of a farmer's delicacy.

980
00:57:10,000 --> 00:57:12,480
Speaker 1: So Lamb's tales are definitely on the menu here.

981
00:57:16,040 --> 00:57:17,720
Speaker 2: Things like that. They're quite nice.

982
00:57:18,320 --> 00:57:23,040
Speaker 1: Yes, yes, the awful side of things. It does separate

983
00:57:23,120 --> 00:57:27,080
Speaker 1: people very quickly. Now, what was the best birthday or

984
00:57:27,120 --> 00:57:28,680
Speaker 1: Christmas present you ever got as a kid?

985
00:57:29,640 --> 00:57:34,959
Speaker 2: Probably a racer, a bright orange racer bike as a kid,

986
00:57:35,080 --> 00:57:39,840
Speaker 2: and I wanted one for ages and yeah, I just yeah,

987
00:57:39,840 --> 00:57:42,720
Speaker 2: I got this bike under the Christmas tree as it were,

988
00:57:42,800 --> 00:57:46,440
Speaker 2: and that was amazing. So yeah, definitely definitely.

989
00:57:46,760 --> 00:57:52,360
Speaker 1: Dropped handlebars and the Tour de France style. I had

990
00:57:52,400 --> 00:57:53,720
Speaker 1: one of those when I was a killers. When my

991
00:57:53,840 --> 00:57:55,640
Speaker 1: mum was on about it for ages that there was

992
00:57:55,680 --> 00:57:58,520
Speaker 1: a proper bike, not a BMX, not mounting by a

993
00:57:58,560 --> 00:58:02,400
Speaker 1: proper bike. Yeah, that's a good one. That takes me back.

994
00:58:02,480 --> 00:58:05,240
Speaker 1: It takes me back right now. I'm sure you've got

995
00:58:05,240 --> 00:58:08,520
Speaker 1: one of these, because we've all got them. Yeah, what's

996
00:58:08,760 --> 00:58:12,560
Speaker 1: the most useless barbecue purchase you've ever made?

997
00:58:13,360 --> 00:58:22,080
Speaker 2: Oh? What's that thing I've got? So I've got one

998
00:58:22,120 --> 00:58:29,040
Speaker 2: of these? Like, what is it like a an iron

999
00:58:29,160 --> 00:58:32,200
Speaker 2: where you mark like your steaks?

1000
00:58:33,680 --> 00:58:36,200
Speaker 1: Was it designed like where you can personalize it? So

1001
00:58:36,240 --> 00:58:38,200
Speaker 1: you can put like Marcus in your steak or something.

1002
00:58:38,440 --> 00:58:43,000
Speaker 2: Yeah, I've got I've never ever used it. I don't

1003
00:58:43,080 --> 00:58:45,520
Speaker 2: It's in my sort of glory pile of stuff I'm

1004
00:58:45,520 --> 00:58:47,480
Speaker 2: going to sort out, and I probably had it like

1005
00:58:47,600 --> 00:58:50,760
Speaker 2: fifteen years and I'm never never going to use it.

1006
00:58:51,000 --> 00:58:53,400
Speaker 2: But I'm just like, maybe I'll do something with that

1007
00:58:53,440 --> 00:58:54,000
Speaker 2: one day.

1008
00:58:54,960 --> 00:58:57,920
Speaker 1: What would the mark? What's the mark that it puts in.

1009
00:58:58,040 --> 00:59:01,640
Speaker 1: Is it a personalized one to you or is it.

1010
00:59:00,640 --> 00:59:03,280
Speaker 2: It's different like letters you could say like rare or

1011
00:59:03,440 --> 00:59:07,920
Speaker 2: medium rare, Like yeah, you put it in the in

1012
00:59:07,960 --> 00:59:10,520
Speaker 2: the iron and then you put it on your steak

1013
00:59:10,680 --> 00:59:15,760
Speaker 2: or something. Just seems a bit pointless. It is.

1014
00:59:15,840 --> 00:59:17,440
Speaker 1: That is completely I.

1015
00:59:17,520 --> 00:59:21,000
Speaker 2: Bought it, but yeah, that's probably up there. It. I

1016
00:59:21,040 --> 00:59:21,320
Speaker 2: love it.

1017
00:59:21,400 --> 00:59:23,560
Speaker 1: We haven't had one of those on that question before.

1018
00:59:23,680 --> 00:59:26,880
Speaker 1: So that's that's a brilliant answer to this. All right,

1019
00:59:28,240 --> 00:59:30,560
Speaker 1: dig deep for this one, and I want these sort

1020
00:59:30,600 --> 00:59:35,400
Speaker 1: of the honest quick reaction pack from you. What is

1021
00:59:35,440 --> 00:59:36,600
Speaker 1: your guilty pleasure?

1022
00:59:39,000 --> 00:59:44,680
Speaker 2: So I am I'm one of these Keto people, so

1023
00:59:45,000 --> 00:59:49,360
Speaker 2: I eat steak and more steak. I'm like Carnival Keto.

1024
00:59:50,480 --> 00:59:57,160
Speaker 2: I've dropped like forty five pounds, so definitely something with

1025
00:59:58,160 --> 01:00:02,720
Speaker 2: carbs in beer possible. I shouldn't drink it, but I do.

1026
01:00:03,800 --> 01:00:08,479
Speaker 2: My really filthy one, though, is the you know those

1027
01:00:08,520 --> 01:00:13,200
Speaker 2: little pots you get and it's like a crem caramel,

1028
01:00:13,440 --> 01:00:14,960
Speaker 2: do you know what I mean. It's got like the

1029
01:00:15,560 --> 01:00:18,800
Speaker 2: brain syrupy stuff on the bottom and then the custard.

1030
01:00:19,640 --> 01:00:25,160
Speaker 2: One of those yeah, straight in no spoon, just like

1031
01:00:25,720 --> 01:00:29,720
Speaker 2: sucking it out of the tub. I mean, the cheapest

1032
01:00:30,320 --> 01:00:35,760
Speaker 2: possible one. Yeah, but there's something about that caramel and

1033
01:00:35,800 --> 01:00:37,040
Speaker 2: the custard.

1034
01:00:37,240 --> 01:00:42,800
Speaker 1: That just yeah, it's probably you're probably addicted to palm

1035
01:00:42,840 --> 01:00:44,640
Speaker 1: oil if you're buying the cheap Yeah.

1036
01:00:44,760 --> 01:00:48,000
Speaker 2: I mean I haven't had I haven't had one in

1037
01:00:48,400 --> 01:00:53,160
Speaker 2: like a long time, but yeah, I could. I look

1038
01:00:53,200 --> 01:00:55,160
Speaker 2: at them when I go in the supermarket and it's

1039
01:00:55,160 --> 01:01:01,120
Speaker 2: definitely looking at me winking, saying, come on, all right.

1040
01:01:01,200 --> 01:01:02,840
Speaker 1: And what keeps you sane?

1041
01:01:05,480 --> 01:01:09,160
Speaker 2: Probably barbecue really, but sometimes it doesn't. I don't know.

1042
01:01:09,760 --> 01:01:11,800
Speaker 2: I mean, I don't know if any of the other listeners.

1043
01:01:11,840 --> 01:01:16,360
Speaker 2: So barbecue has always been my like stress relief, like

1044
01:01:16,480 --> 01:01:18,600
Speaker 2: go out and cook, you know, young family and stuff,

1045
01:01:18,640 --> 01:01:21,680
Speaker 2: going out in the garden, cooking some nice food is

1046
01:01:21,720 --> 01:01:25,600
Speaker 2: a stress relief for me when it swapped for me

1047
01:01:25,680 --> 01:01:28,800
Speaker 2: and became a business, more of a business side of things,

1048
01:01:28,840 --> 01:01:31,919
Speaker 2: and I'm desperately fighting for it to be my hobb

1049
01:01:32,000 --> 01:01:36,000
Speaker 2: my glorified hobby. I call it my jobby, my glorified hobby,

1050
01:01:37,000 --> 01:01:42,840
Speaker 2: and it still is a stress relief for me. But

1051
01:01:44,360 --> 01:01:49,400
Speaker 2: I also love exercise. If I can like running, I

1052
01:01:49,440 --> 01:01:54,640
Speaker 2: find for me is a good stress relief. I've also finally,

1053
01:01:54,920 --> 01:01:59,920
Speaker 2: I've got a guitar here after thirty forty years of

1054
01:02:00,080 --> 01:02:02,800
Speaker 2: trying to play. Finally bit the bullet when I hit

1055
01:02:02,880 --> 01:02:07,320
Speaker 2: fifty this year, and I've had guitar lessons and singing lessons,

1056
01:02:07,960 --> 01:02:12,240
Speaker 2: so I find that very therapeutic as well walking in nature.

1057
01:02:13,480 --> 01:02:15,520
Speaker 2: I love my family dearly, but they are not in

1058
01:02:15,560 --> 01:02:20,200
Speaker 2: any way therapeutic and calming and relaxing. So anything away

1059
01:02:20,200 --> 01:02:23,040
Speaker 2: from them just to keep me saying but I do

1060
01:02:23,080 --> 01:02:23,800
Speaker 2: love them dearly.

1061
01:02:23,920 --> 01:02:27,920
Speaker 1: But I think that music thing is something that a

1062
01:02:27,960 --> 01:02:31,200
Speaker 1: lot of guys and girls probably hit at a certain age.

1063
01:02:31,440 --> 01:02:35,160
Speaker 1: I hit forty five and decided I really needed to

1064
01:02:35,200 --> 01:02:37,280
Speaker 1: do what I always wanted to do after playing in

1065
01:02:37,360 --> 01:02:40,520
Speaker 1: bands and things when I was seventeen eighteen and actually

1066
01:02:40,560 --> 01:02:42,680
Speaker 1: learned to drum properly. So for the last two years

1067
01:02:42,680 --> 01:02:45,320
Speaker 1: I've been taking drum lessons and doing that, so I

1068
01:02:46,360 --> 01:02:48,320
Speaker 1: get it. I'm totally with you. I think it's an

1069
01:02:48,360 --> 01:02:52,280
Speaker 1: awesome thing. Well, mar because you've survived, you've survived coming out.

1070
01:02:52,280 --> 01:02:55,000
Speaker 1: I think there's like I said earlier, I think there's

1071
01:02:55,040 --> 01:02:57,280
Speaker 1: probably two or three hours worth of content we could

1072
01:02:57,280 --> 01:02:58,840
Speaker 1: get with you. We'll have to have you back on

1073
01:03:00,120 --> 01:03:02,720
Speaker 1: the point. It's a chat barbecue.

1074
01:03:02,160 --> 01:03:06,160
Speaker 2: Cloaks, you know, bloakes talking about fire and meat, and

1075
01:03:06,880 --> 01:03:09,080
Speaker 2: it's so it doesn't matter where you are. There's just

1076
01:03:09,160 --> 01:03:12,800
Speaker 2: so much love for it at the moment as well

1077
01:03:12,920 --> 01:03:15,560
Speaker 2: and around the world. And I just think people it's

1078
01:03:15,600 --> 01:03:18,720
Speaker 2: like a brotherhood of fire. I see it as you know, yes,

1079
01:03:18,960 --> 01:03:22,320
Speaker 2: and that doesn't exclude women. I think, you know my

1080
01:03:22,600 --> 01:03:25,080
Speaker 2: last book Barbecue for All. It's cool because I think

1081
01:03:25,160 --> 01:03:27,840
Speaker 2: barbecue should be for everyone. And some of my best

1082
01:03:27,880 --> 01:03:30,560
Speaker 2: mates of women barbecuers. But do you know what I mean,

1083
01:03:30,600 --> 01:03:35,000
Speaker 2: there's that brotherhood of that. People who cook ground fire

1084
01:03:35,160 --> 01:03:38,000
Speaker 2: just get it. So thank you. It's it's definitely good

1085
01:03:38,040 --> 01:03:40,320
Speaker 2: to share my love of that and to chat with

1086
01:03:40,840 --> 01:03:43,720
Speaker 2: like minded People's.

1087
01:03:42,640 --> 01:03:46,440
Speaker 1: Definitely non non gender thing we have. I mean Jack

1088
01:03:46,520 --> 01:03:48,680
Speaker 1: Daniels has brothers of the grill, and we have a

1089
01:03:48,720 --> 01:03:51,280
Speaker 1: group here called Brotherhood of Barbecue but which is just

1090
01:03:51,320 --> 01:03:54,320
Speaker 1: a group to help people out who are also some things.

1091
01:03:54,320 --> 01:03:57,320
Speaker 1: But it's definitely not a male thing. It's a it's

1092
01:03:57,320 --> 01:03:59,560
Speaker 1: a very equal opportunities thing for us, and we have

1093
01:03:59,600 --> 01:04:02,520
Speaker 1: a lot of great female barbecuers here as well. Now,

1094
01:04:02,560 --> 01:04:04,680
Speaker 1: where can people come and find you? Where can they

1095
01:04:04,720 --> 01:04:06,880
Speaker 1: follow you? See what you're up to, check out your

1096
01:04:06,960 --> 01:04:07,919
Speaker 1: videos and things like that?

1097
01:04:08,440 --> 01:04:11,760
Speaker 2: Good question, thank you. So Country Wood Smoke is a

1098
01:04:11,800 --> 01:04:14,680
Speaker 2: good place to find so I've got a website. It

1099
01:04:14,720 --> 01:04:17,280
Speaker 2: probably needs a bit of updating. Some recipes haven't done

1100
01:04:17,280 --> 01:04:18,920
Speaker 2: that in a bit, but there's some good old ones

1101
01:04:18,960 --> 01:04:24,480
Speaker 2: on there. Obviously UK Barbecue School, but maybe you know,

1102
01:04:25,200 --> 01:04:29,600
Speaker 2: people south of the equator might be less interested in

1103
01:04:30,600 --> 01:04:35,959
Speaker 2: visiting the UK for barbecue classes. So I've got three

1104
01:04:36,000 --> 01:04:40,840
Speaker 2: books out, Food and Fire, Skeward and Barbecue for All.

1105
01:04:40,840 --> 01:04:44,680
Speaker 2: They're great. There's also a barbecue magazine that I started

1106
01:04:44,720 --> 01:04:50,160
Speaker 2: off about nine years ago. It's just called Barbecue that's flying.

1107
01:04:50,200 --> 01:04:54,439
Speaker 2: I think that's available overseas as well. That's doing really

1108
01:04:54,480 --> 01:05:00,600
Speaker 2: good social media. Country Wood Smoke, UK Barbecue School, Yeah,

1109
01:05:00,640 --> 01:05:04,600
Speaker 2: that's pretty good places to find me, I think fantastic.

1110
01:05:04,680 --> 01:05:06,240
Speaker 1: Now, I think we're gonna have to have you back

1111
01:05:06,280 --> 01:05:08,360
Speaker 1: at some point because I've really enjoyed this and I've

1112
01:05:08,440 --> 01:05:11,400
Speaker 1: enjoyed talking to you. But thank you very much for

1113
01:05:11,480 --> 01:05:13,520
Speaker 1: making some time and joining us all the way from

1114
01:05:13,560 --> 01:05:17,560
Speaker 1: the UK. It's been a fantastic episode. And guys, that

1115
01:05:17,800 --> 01:05:20,560
Speaker 1: is it's for another episode of Barbecue Based. Thank you

1116
01:05:20,560 --> 01:05:22,920
Speaker 1: for stopping by and lending us your ears. Okay, you

1117
01:05:23,080 --> 01:05:26,520
Speaker 1: know the drill. Hit that subscribe button. Never miss an

1118
01:05:26,560 --> 01:05:29,280
Speaker 1: episode and make sure you're following us on our socials.

1119
01:05:29,320 --> 01:05:33,560
Speaker 1: It's Barbecue bas en Z on Facebook and just Barbecue

1120
01:05:33,560 --> 01:05:36,120
Speaker 1: Base on Insta. And if you want to keep up

1121
01:05:36,120 --> 01:05:40,400
Speaker 1: with NOL, he's Meet Mafia Collective on every social platform

1122
01:05:40,440 --> 01:05:42,920
Speaker 1: known to man, and you can get behind those meaty

1123
01:05:43,000 --> 01:05:47,760
Speaker 1: curtains at Meetmafia Collective dot com. And to keep up

1124
01:05:47,800 --> 01:05:50,920
Speaker 1: with me if you get really bored, it's Burnt Beginnings

1125
01:05:51,000 --> 01:05:54,320
Speaker 1: Barbecue on Facebook and Insta. So come on back next

1126
01:05:54,360 --> 01:05:58,240
Speaker 1: time where we'll have more great barbecue chat, tips, tricks

1127
01:05:58,280 --> 01:06:00,760
Speaker 1: and guests on barbe Cue Bys