We'd love to hear from you, drop us a text! We catch up with Ian “The Barbecue King” on life after retirement, the seven‑grill line‑up, and how a hobby turned into demos, brand partnerships, and feeding crowds without losing the fun. Travel, community, and a few honest fails shape a smarter, calmer approach to live fire. • retirement, part‑time work, grandad life and more time at the grill • seven‑grill set‑up, two pizza ovens and why each tool matters • sustainable charcoal, Green Olive amb...

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Season 7

We'd love to hear from you, drop us a text!

We catch up with Ian “The Barbecue King” on life after retirement, the seven‑grill line‑up, and how a hobby turned into demos, brand partnerships, and feeding crowds without losing the fun. Travel, community, and a few honest fails shape a smarter, calmer approach to live fire.

• retirement, part‑time work, grandad life and more time at the grill
• seven‑grill set‑up, two pizza ovens and why each tool matters
• sustainable charcoal, Green Olive ambassadorship and fuel quality
• live demos with local butchers, fast formats and crowd tasting
• catering by accident, menu planning and service flow for 60 covers
• thermometers, rest and heat control as everyday discipline
• travel inspiration from Thailand to Abu Dhabi, pizzas and skewers
• barbecue fails that teach: scallops, overcooked steak, bad sauces
• community wins, charity book, events and steady Instagram growth

Thank you for following us on social media. You can find us just by Googling Meat and Greet Barbecue Podcast or on Facebook, Instagram, the Talk That Ticked, all of that sort of jazz. You can also go onto our website and drop us a message or an email. We’d love to hear from you. We want to hear what you’d like us to be talking about, any questions. But until next time, keep on grilling


Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website.

00:00 - Sponsor & Welcome Back

00:45 - Ian’s Life Update: Retirement & Grandad

02:35 - The Hobby Gets Out of Hand

05:15 - Gear Deep Dive: Seven Grills & Ovens

08:10 - Charcoal Choices & Brand Ambassador Role

11:10 - Demos, Local Shows & Butcher Collabs

14:30 - Fast Cooks vs Low-and-Slow on Stage

18:00 - Accidental Catering: Feeding Big Groups

22:00 - Menu Planning, Prep, and Thermometers

25:20 - Midroll: AOS Outdoor Kitchens

26:30 - Travel Inspires the Fire

31:00 - Barbecue Fails: Scallops, Steaks, and Sauce

36:40 - Barbecue Bingo & Pizza Oven Talk

41:30 - Community, Charity Book, and Growth

46:00 - Wrap-Up & Where to Find Ian

49:55 - Closing & Listener Contact

WEBVTT

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Today's episode of the Meet and Greek Barbecue Podcast is brought to you by AOS Outdoor Kitchens.

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They are the South's leading outdoor kitchen design and installation specialists.

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Welcome to another episode of the Meet and Greek Barbecue Podcast.

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Today we are talking to Ian the Barbecue King.

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And for our longtime listeners, you probably would have remembered Ian from way back in 2021 when he was our fourth or fifth uh guest on season one.

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We're doing a bit of a catch-up episode.

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See what's happened.

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Four years is a long time.

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So without further ado, here's Ian.

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So Ian, back for a second time.

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It's been what, four years since we uh since we last saw the next four and a half years.

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Yeah.

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So welcome back to the podcast.

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How are you doing?

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Thank you.

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Well, not so bad, thanks, not bad at all.

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Um, quite a lot of water under bridge.

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I've retired since then, although I do have a little part-time job just to just to keep me taking over.

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Um yeah, grand grandfather now, which I wouldn't have expected four years ago.

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So yeah, life's good.

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Perfect.

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Still loving the barbecue, I see.

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Very much so.

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It's it's um god, it's a hobby that has just got hilariously out of control.

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But probably I'll tell you long later.

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But you've got you've got the dream scenario for me in the fact that you're retired, so you have all the time in the world to be able to plow into barbecuing.

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Although my father-in-law insists that for some reason when you become retired, you have less time than you did while you were working.

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Um, but as a reminder, before we go into that, because I want to know more about kind of retirement and what that means to you for barbecue, just remind everyone where they can see on Instagram and things.

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If they want to have a quick nose before we get too in-depth.

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I've got about 5,600 followers now.

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Um most of which are most of which are related to barbecuing.

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Although I do go off pista every now and again.

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I've got um an old Ford, hopefully feature classic, with its BBQ number plate, uh, which people say they're out every now and again.

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My wife has to wear a mask when she goes out on it because she was gutted when I bought it.

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Um but yeah, it it's it's um it's been quite a journey, there's no doubt about it.

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So picking up then, I suppose a lot can happen in four years.

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Uh as you as you've already as you've already said, but um I suppose give us the potted history catch-up.

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What what's been what's been happening since uh been happening?

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With me, I'm gonna be barbecuing.

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So I retired three years ago.

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Um lasted about a month and got a part-time job, just really keep me out of the mischief.

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Um, my wife, she still works full-time, Maggie still works full-time.

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Um, and at some point we'll both sail off into the sunset.

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So that's that's for the future.

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Andrea's actually got her retirement date sorted, and she's got lots of plans for the next year, um, which includes some holidays.

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Um, we always make sure that everywhere we go away, there's some barbecuing to be done.

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Which she does get a bit sick of me email saying, Do you have a Weber?

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Um is it charcoal?

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Uh is it gas?

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Well, if it's Gas and I'll be my Weber go anywhere.

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Uh so it that does it that does um that that certainly, you know, it's it's a prerequisite when we're going old in the UK.

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But yeah, things of you know, from from initial barbecuing, um, when I had my weather performer, and we've still got it, it lives in the garden.

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It's I've had it probably six years.

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It's still the best Christmas present I've ever had.

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Um, but from having my weather performer, I had a count up, just made some notes before before we did this tonight, and it's now got seven barbecues, um, which is absolutely crackers because we haven't really got a big garden.

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Um, and we've got a pizza oven as well.

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We're on our second pizza oven, we won't the first one out.

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And so it's it's it's just crackers.

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It has got hilariously out of control, but we love it.

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And uh whilst you know, well, we're putting cook outside now five nights after seven.

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We actually cooked inside tonight.

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I'm recooked insight tonight.

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That's the first time we've got viral.

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But it's just it's it's it's it's a fantastic hobby, it's a brilliant community as well.

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I know you guys, we've got plenty of other people.

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Um, and it's just it's just fabulous.

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You know, it is good for your mental health.

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It's a terrible thing to say that.

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Well, it's not a terrible thing to say, but it is good for your mental health.

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That's all I enjoy doing.

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It it gets me out the hangs in the garden, do new things, and hopefully I'll become a better cook as well.

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But uh time will tell on that.

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So, uh, what what does the collection look like now then?

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So what about pizza oven and the performance?

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I've got a pizza oven, a wood fired pizza oven.

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I've got my weather performer still, still got a web of 47 centimetre, which comes out with us on occasions, but a weather go anywhere, and I've got two commodos.

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We went to um the BBC Good Food Show after after our first um after our first podcast, and it was fancy the commodity, but I was a bit bit frightened of them, and we met the guys at Barbecue Bits.

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I don't know whether you've ever come across them before.

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They're a company, I think they're in the south of England, just uh a relatively small company, but I bought my first Camado there, it was and yet another great Christmas present, and I didn't know them until it got delivered and I didn't know until Christmas.

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Whereas small, it was just uh probably a 14 inch, probably mean 16 inches, um, and it more or less gave up the ghost about about a month ago.

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The um the the firebox had a lifetime guarantee, but I reckon I'd used it about 750 times.

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So I scroll to the guys at barbecue bits, and they did say, you're right, yeah, it does have a lifetime guarantee, um, but they just couldn't get the firebox, so it gave me an opportunity to buy another one.

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So I've got a bigger 21-inch and come on the home now.

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So I've got those, and also got two Conroes as well.

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So I've got I'm trying to look like James Martin, but it's not really working out that way.

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My wife would love to be, you know, she's seen James Martin with his Conroe grills, and I've got a small one, and then last year I think we bought a bigger one.

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Um, and it's a brilliant piece of kit, uses that um bin chan, whatever charcoal, and it it it's it is a fantastic piece of kit.

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So yeah, I've got the most of the outs.

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Um it's seven in total, and they all get used as well.

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I love the fact you've done the classic man thing of well, if you're gonna fiddle with what I'm doing, I may as well add a bit of girth to it, you know.

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That's right, that's it.

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Bit of extra length, bit of girth.

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If I can pick it, that's what I'm having.

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You're absolutely right.

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I mean, we get through some charcoal.

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There's no getting away at some.

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Well, on that point, you've become a brand ambassador, haven't you, for Green Green Olive, right?

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Yes, actually.

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I was I was um Dan McCarthy's the um the owner of Green Olive.

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And we're just channeling, I guess I'm they're my brand ambassador for them.

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Um they'll do me a bit, it's Instagram presence.

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I'm gonna I do don't do any YouTube stuff.

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Um, I'm even gonna need TikTok stuff.

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I I do a bit of Facebook, but I'm not a massive, you know, don't do a load of Facebook.

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But Dan McCarthy, he saw the original, uh, my original podcast with you guys in 2021.

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And they reached out to me.

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And uh yeah, I've become an ambassador for them.

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And that's you know, hopefully up spreading the word, it is it's amazing charcoal.

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There's no doubt about it.

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It's all UK produced, it's 100% sustainable, and they do, they do um they do kill and dry wood as well.

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So best of both worlds for me.

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Um I go down the garden center, I go down there too often to be honest, and just fill the basket up with with charcoal and firewood.

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So I was just like thinking back when when I was first barbecuing, and I used to go to Little and Aldi and place like that and and buy like 40 bags of charcoal.

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Um, and it's now it's certainly quality over quantity.

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So yeah, great.

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I've never met the guys that'll be in Olivewood yet.

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I know I think they were down at Sizzle Fest.

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I think they were the charcoal sponsors at Sizzle Fest last weekend.

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We couldn't make it.

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Well, we keep threatening a big party somewhere on the down in Surrey.

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I'm up in East Yorkshire.

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But at some point I hope we all get together because it's um I suppose that's been part of my journey as well.

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And it's it's it's again it's part of the community, but it it works really well.

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Yeah, yeah, I mean we see we I to be I do see him around a fair bit.

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Um uh but I I actually haven't tried it yet.

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I've not tried their their charcoal, but I have heard I have heard good things.

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If you give it a go.

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I mean they have um I did a I've done um I've done three now again as as part of like um as part of of getting the word out.

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And people do know who I am now, they have a good giggle about it.

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Um but I did a I did a um I do an annual show at all local shows.

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About two and a half thousand people turn up and and that spreads the word a bit for them as well.

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Um it's it gets me out of my comfort zone and it scares the life out of my wife as well because I've got a microphone and loudspeaker.

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Um whilst um whilst people don't understand my Jordy accent of being kept on a very short reign, because I did tell a joke a couple of years ago, which I thought was absolutely brilliant.

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It was really, it was a really filthy joke.

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It went down, it didn't go down very well.

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I did run it by the committee first.

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Fantastic joke.

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It's actually a really conly joke.

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I'm not gonna tell it here, just by the fact that it's very, very funny because I'm under orders.

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But um, it's it's good fun, Matt, and it's it's part of um, I suppose part of my development.

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I'm always one uh push myself out of my comfort zone, and that kind of thing really works.

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So a bit and they've asked me back.

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I've been there three years in a row now, so we must be doing something there, okay.

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We did a collaboration with a butcher this year.

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And um, if ever you want the rain, if you want the rain, then you just book me to do a barbecue show, and it just absolutely scythes it down.

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But it's uh it's great fun to the Android, and all right if Andrea helps out, it's good fun.

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And what do you normally cut so uh again?

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I don't think that happened obviously last time that we spoke, but obviously clearly you know, going in and talking to and doing demos and talking to people is uh certainly that you know part of that journey that you were discussing.

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But what I suppose what do you how do you choose what the right thing to try and demo to people that perhaps haven't seen or do barbecue on a regular basis?

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The quick answer is I do as I'm told from the wife, and and Andrea will say this is what we're doing Ian.

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Um and it in fairness, the first year we you know, we we didn't panic, that's the wrong word, but there was an awful lot of prep, and we did some, and it was all given away, it's not stuff that we sell, it's just uh stuff that gave away, and we did some salmon dishes, um, which weren't really well.

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Anything else we did the first year?

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We did um it may have been some steak, I can't remember, but it was stuffed.

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The the most difficult thing because the first year I did it, I did it with a guy who did cocktails, so he's on for half an hour, he does cocktails, cocktails are instant, barbecuing is not so instant, so you've got to do something.

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I mean, yeah, I mean, I can talk behind legs off a donkey, I can talk forever, but you've you've got to do something that cooks reasonably quickly.

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Sounds a great example.

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We did some skewers um year before last did some pineapple and pork skewers and marinated all the pork the night before.

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It's a proper uh challenge to get everything there on the day.

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Umfortunately, there's um there's a a local butcher in fact, she's a pig farmer.

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She sits on the committee and she brings her van around and packs all my barbecues up.

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Um and she's she is it's called Anna's Happy Trotters, actually, or Anna's Happy Kitchen, the base in Howden where we live.

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And she's a proper, I think, well, very, very good pig farmer.

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So she owes the name of it and stuff as well, and it works really well.

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But this year we did it in collaboration with another butcher.

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So the butcher brought out Silarius because he he he um he got his he brought his van down, and there's like a great big beast coming out of the back of the van.

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And then um, as well as doing some burgers and some sausages, which went down really well, they demonstrated how they covered the various bits of beef and pork as well.

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And then it so he was doing that, then I was cooking it.

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So it as a collaboration, it worked really, really well.

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Um, don't know what the plans are for next year, um, but it it it's just good fun, apart from the fact that it absolutely let us down every time it really does.

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So it's always in July, and I think goodness me, in July things should be sunny, but I don't think we've had a sunny one yet.

00:14:26.879 --> 00:14:41.120
But it can be difficult because they say that like a cocktail guy, he's there, there's your cocktails, boss have a bit, you know, and you can sample them, whereas it it's a much more difficult thing.

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I took my Conroe down this year, um, we did some skewers on it, and they could really, really quickly.

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I tried to look like James Martin with my Conroe, but it didn't quite work that way at all.

00:14:51.519 --> 00:14:55.919
But um it it did, it it's it's just good fun.

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Yeah, it's um I I I hadn't really truly appreciated the issue of kind of cooking to paste if you're talking to people barbecuing-wise at these shows.

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Um, the only thing that I have seen someone do to kind of break that up if you're doing like a longer cook is when I went to Sean The Irish Eggs barbecue school, um he was doing a brisket as part of the school.

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And his his point was the brisket I've already had to have on because of the amount of time it takes.

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Yeah.

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However, I've done a video of the trimming, the prepping and everything.

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So he put that on behind him as he was talking them through that, but also made like a barbecue sauce while he was talking them through that.

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So the brisket effectively, I mean, it was cooking during the the actual um class.

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But I suppose you could, if it was resting, you could be talking them through the prep and stuff if you had a video behind you.

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Cook the barbecue sauce with instant and then cut and serve.

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But otherwise, uh so much of that style of barbecue being low and slow must be hard to try and discuss on a stage like that.

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It's very, very difficult.

00:16:04.399 --> 00:16:12.320
And and despite the fact I love me barbecue, and I don't do a great deal of low and stuff, low and slow, can you say the low and slow stuff?

00:16:12.320 --> 00:16:16.720
We were at Sizzlefest a couple of years ago, and uh Marcus, Marcus Borden, isn't it?

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Yeah.

00:16:17.360 --> 00:16:22.879
And Marcus Borden did demonstrate, and he's obviously the consumer professional, and that's what he does for a living.

00:16:22.879 --> 00:16:24.639
Well, they did a similar kind of thing.

00:16:24.639 --> 00:16:36.399
I think it was with the tomb hook, and the um he the the guy butchered it, and then he was cooking it as well, and it took about it probably took about 20 minutes, but he's a consummate professional.

00:16:36.399 --> 00:16:42.240
I'm just a daft jordie who likes to talk a bit, and um, but it's it it works.

00:16:42.240 --> 00:16:51.279
I mean we we um we got asked to do um well it does get round and and it's it is just a hobby that has got out of control, as I said.

00:16:51.279 --> 00:16:59.360
We're gonna ask to do uh a 50th birthday party for some guys, um and we said, well, how many people are gonna be?

00:16:59.360 --> 00:17:01.600
So it's probably gonna be about 25.

00:17:01.600 --> 00:17:02.720
So Rhino came.

00:17:02.720 --> 00:17:10.720
He came along, he picked me, he picked me Weber performer up, and then he um he had brought me 47 centimeters a cattle down as well.

00:17:10.720 --> 00:17:16.799
So there was about 35 people there, including uh a rock legend was there, which was hilarious.

00:17:16.799 --> 00:17:20.960
I I heard that he was coming, but um John the Parr of St.

00:17:20.960 --> 00:17:22.640
Elmo's Fire fame.

00:17:22.640 --> 00:17:26.720
Um you're you're too young to remember these songs, but there wasn't.

00:17:27.119 --> 00:17:32.240
No, I I thought that was like a Sesame Street character that got a bit out of hand with a flamethrower, you know.

00:17:32.400 --> 00:17:32.880
No, the St.

00:17:32.880 --> 00:17:36.240
Elmo's Fire was the proper film, it was the St.

00:17:36.240 --> 00:17:40.720
Elmo's Fire songs for Munoman, but it was with the American number one.

00:17:40.720 --> 00:17:50.319
But John Parr came along with his barbecue because he was best mates with the guy, his 50th of us, and his mates, and again we did salmon and some chicken stuff, and we prepped it all.

00:17:50.319 --> 00:17:51.680
And this other guy turned up.

00:17:51.680 --> 00:17:58.400
Well, I've met a couple of times since he's a real nice guy, and he said, No, he said, Can you do um I brought my own couple size of salmon?

00:17:58.400 --> 00:18:00.240
I brought a couple of the birth as well.

00:18:00.240 --> 00:18:02.400
So, can you just cook those as well, please?

00:18:02.400 --> 00:18:04.880
Like, not just right, I'll kill them.

00:18:04.880 --> 00:18:06.880
But that well, that was the start of it.

00:18:06.880 --> 00:18:09.759
That people do they do ask us.

00:18:09.759 --> 00:18:14.720
I mean, just a few weeks ago, there's another, I think it was another 50th birthday party.

00:18:14.720 --> 00:18:18.640
Someone who who we know, just in the in the local town.

00:18:18.640 --> 00:18:22.400
And Gabby said it to me, he said, uh, it's it's Ed's 50th.

00:18:22.400 --> 00:18:23.440
Will you do a barbecue?

00:18:23.440 --> 00:18:24.720
Yeah, go on course we will.

00:18:24.720 --> 00:18:27.680
And Andrew, my missus looking at me, you know, for Christ's sake, yeah.

00:18:27.680 --> 00:18:29.599
You know, yet again, here we're going.

00:18:29.599 --> 00:18:31.680
You just said, Yeah, I'm going, we'll do it.

00:18:31.680 --> 00:18:39.119
And they came round the week before because they were getting a bit trepidatious because they said, Well, you know, what have you what have you organized here?

00:18:39.119 --> 00:18:44.960
And and they came down to our house, and I'm yeah, whatever you want, we'll do kind of thing.

00:18:44.960 --> 00:18:49.119
And uh and they said, Well, how many people are coming to this party?

00:18:49.119 --> 00:18:51.680
And they said, Well, about 60.

00:18:51.680 --> 00:18:57.440
So there's um about 45 adults and um 15 children, so you'd be cooking for 60.

00:18:57.440 --> 00:18:59.759
And it was quite envious looking at me, he said.

00:18:59.759 --> 00:19:02.319
I can't believe you've done this again, Ian.

00:19:02.319 --> 00:19:18.960
Um, we um we did a we got a magnificent rump piece of rump, rump piece, uh a bit of rump beef, and uh we got it from the local butchers, and I think it was about 120 quid this bit of beef, and you just like chuck it on and up for the best.

00:19:18.960 --> 00:19:19.839
Well, you don't know.

00:19:19.839 --> 00:19:31.680
I'm a bit I am a bit bit bitter than that, suppose to give myself credit um for your popping up the thermopen and hoping that it's all gonna turn out, and it was magnificent.

00:19:31.680 --> 00:19:40.240
But I took um I took my Weber performer down, took two Conroes down, my Weber Go Anywhere, and my little kettle as well, all set out.

00:19:40.240 --> 00:19:42.240
I actually look quite professional, you know.

00:19:42.240 --> 00:19:44.240
Yeah, no idea.

00:19:44.240 --> 00:19:49.599
And it was the first time we've done something like this for well forever, really.

00:19:49.599 --> 00:19:51.839
Um and it turned out okay.

00:19:51.839 --> 00:19:54.480
Uh it's it's all about the prep.

00:19:54.480 --> 00:19:57.599
And you know, Andrea, Andrea worked hard on the prep.

00:19:57.599 --> 00:20:01.039
I mean, I I did the cooking and Andrea helped as well.

00:20:01.039 --> 00:20:05.279
But it was, you know, I'm not like phased by that now.

00:20:05.279 --> 00:20:11.599
If you'd asked me that when I first came on and did this uh podcast with you guys, I would have run a mile.

00:20:11.599 --> 00:20:14.559
But I like the, you know, I do like to push myself.

00:20:14.559 --> 00:20:19.039
And uh that yeah, that certainly pushed it that one 60 people ago.

00:20:19.039 --> 00:20:20.079
That's not a problem.

00:20:20.720 --> 00:20:26.480
I mean, it it it it sounds like you're accidentally just falling into being a caterer part-time now.

00:20:26.480 --> 00:20:29.759
That's that's gonna be your part-time, part-time retirement job.

00:20:30.000 --> 00:20:31.440
Well we'll we'll laugh about it.

00:20:31.440 --> 00:20:42.160
And I I used to be an insurance broker in my former life, and uh sitting angry and angry and missus seeking insurance on the right, and say at some point we must get some public liability insurance.

00:20:42.160 --> 00:20:49.200
If we manage to poison 50 people, it could be a rather expensive way to go bankrupt.

00:20:49.200 --> 00:20:55.680
But um we'd we're trying, I mean we've been asked to do, we've been asked to do another one.

00:20:55.680 --> 00:21:01.680
Um there's a couple who we know who I met on Instagram, funnily enough, and they live in the local village.

00:21:01.680 --> 00:21:13.200
They're they're van lifers, and um they're gone off to Morocco and he messaged me last night on Insta and said, I'm gonna be a going away party because we're gone to Morocco for the next few months.

00:21:13.200 --> 00:21:16.000
I fancy doing a bit of collab, he's a musician.

00:21:16.000 --> 00:21:19.440
He said, I'll do the music and you can um you can do the food.

00:21:19.440 --> 00:21:21.440
I'd like yeah, that's fine, Billy, not a problem.

00:21:21.440 --> 00:21:26.000
And again, I just looked at me, Guardian, just behave yourself, will you?

00:21:26.000 --> 00:21:32.559
But uh as you can see, I thoroughly enjoy it, and it's it's just it's just good fun.

00:21:32.559 --> 00:21:33.920
It is, yeah.

00:21:34.240 --> 00:21:45.039
So so with the with the um sort of I'll say I'm gonna say the catering jobs that you've done, what you were just describing with the um parties and that.

00:21:45.039 --> 00:21:49.359
Are you planning the menu or are your who you're doing it for?

00:21:49.359 --> 00:21:52.079
Are they telling you what they want or is it a collaboration?

00:21:52.400 --> 00:21:53.680
We we asked them.

00:21:53.680 --> 00:21:58.559
Um we did, we said, you know, what what would you like?

00:21:58.559 --> 00:22:04.480
Um and then within reason that obviously it's gotta be cooked in certain times, etc.

00:22:04.480 --> 00:22:06.799
But they left it to us as well.

00:22:06.799 --> 00:22:10.799
And we did some we did some proper skewers, which went really well.

00:22:10.799 --> 00:22:15.039
Um again, the the quick and easy to cook, the big rumba beef.

00:22:15.039 --> 00:22:18.640
Sport the butcher said, you know, what would you recommend?

00:22:18.640 --> 00:22:28.319
Um, and we spoke the guys who had the party said that sounds good, and it's a nice, it's a nice party piece as well when it comes out and it rests and it's carved.

00:22:28.319 --> 00:22:33.759
Um so yeah, we um we we do we do put some thought into it.

00:22:33.759 --> 00:22:38.880
It doesn't the one thing I have learned is that it doesn't happen overnight.

00:22:38.880 --> 00:22:52.960
Um well you know, uh, you know, we're we're um we did a a massive ribber beef for some friends last year, and uh we'll just wonder eight of us, eight or ten of us, I can't remember.

00:22:52.960 --> 00:22:58.079
And uh I wheeled me perform around to their house because they've got a bigger house than we've got.

00:22:58.079 --> 00:23:03.519
And I bought uh again, it was a massive ribber beef this month, and I still run the barbecue.

00:23:03.519 --> 00:23:10.240
I used um used briquettes rather than than lump wood because briquettes do they do burn longer.

00:23:10.240 --> 00:23:19.599
And I was thinking, I kind of believe that you're just chucking this on the chucking this on the webery, and you know, you've got to have some face.

00:23:19.599 --> 00:23:28.720
And it it was it worked really, really well because it was, you know, stuck it on and steered it off, and then just cooked it in direct.

00:23:28.720 --> 00:23:31.839
And it it looked after itself to a degree.

00:23:31.839 --> 00:23:39.279
And as long as you, you know, one of the things that was for Christmas, and in fact, it was for my birthday, and I'd I'd forgotten about it, to be honest.

00:23:39.279 --> 00:23:41.119
So my birthday's in January.

00:23:41.119 --> 00:23:50.480
I got my Christmas presents, which are generally all barbecue related, and my birthday's in January, and said, and Andrew said there's another present I got you.

00:23:50.480 --> 00:23:55.200
And um, we were actually on holiday in went Bangkok.

00:23:55.200 --> 00:23:56.240
We always go to Bangkok.

00:23:56.240 --> 00:24:00.559
I know we go job about Bangkok, I'm not gonna tell it because I know you ended out last time.

00:24:00.559 --> 00:24:05.359
Um and we got back and it was a thermopen.

00:24:05.359 --> 00:24:09.119
So and it, you know, I'm at a hundred quid.

00:24:09.119 --> 00:24:12.160
But again, that's a fantastic piece of kit.

00:24:12.160 --> 00:24:15.839
And and we did some what did I do last night?

00:24:15.839 --> 00:24:17.519
Wasn't the barbecue fail?

00:24:17.519 --> 00:24:26.000
We did a um it was uh uh it wasn't called the birth, it was like a big sirline, like a port house thing.

00:24:26.000 --> 00:24:34.880
And and I knew I was chat and neighbors had a couple of beers and I think and put the thermopen in and this is just gonna be a bit over.

00:24:34.880 --> 00:24:36.720
And sure enough it was.

00:24:36.720 --> 00:24:39.279
It was still very nice, I have to say.

00:24:39.279 --> 00:24:44.480
Um and that was because I was also getting used to my to the new Golado.

00:24:44.480 --> 00:24:56.480
I've got uh it it's crackers, it does get out of hand because I've got a new stainless steel um cooking road thing thing, and and it was all like, yeah, let's have a go with it.

00:24:56.480 --> 00:25:00.559
Like, yeah, I've got yeah, I'm reasonably proficient, that's right.

00:25:00.559 --> 00:25:13.440
I'm above average, but don't blow me no drum, but but I knew Addison knew when I carved it it was gonna be a bit over, and true enough it did deliver, then it was a bit over, but I should have realized when the temperature was in something like 74.

00:25:13.440 --> 00:25:19.359
Get it off the end when I was too busy yacking to the neighbor next door, who's all coming to the bath and field.

00:25:23.200 --> 00:25:28.640
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00:26:29.440 --> 00:26:39.839
I like the idea that when you're doing kind of the catering jobs as Zoe and called it for other people, almost like a Monty Python sketch.

00:26:39.839 --> 00:26:41.680
You'll be like, okay, this is collaborative.

00:26:41.680 --> 00:26:42.720
What would you like?

00:26:42.720 --> 00:26:43.680
What would you want?

00:26:43.680 --> 00:26:44.559
And say, Right.

00:26:44.559 --> 00:26:47.920
So we'd like a turkey, we'd like a chicken.

00:26:47.920 --> 00:26:58.559
Actually, could you do like a crown of lamb on the side, chicken thighs, and maybe some sausages to come out and go, yeah, yeah, I'm gonna do you rib of beef.

00:26:58.559 --> 00:27:03.200
Um, and then we're gonna cut up on the side with a bit of a tomahawk, off you go.

00:27:04.000 --> 00:27:10.799
When we did these two code de birth, and then the guy, I mean, he is a smashing guy, and I've I've seen a bit of him, you know, afterwards.

00:27:10.799 --> 00:27:21.200
And he just said, you know, yeah, who's quite good here, but you know, this is what we want to do, and he he he got these these two code de berth and wing through us and two sides of Samuel.

00:27:21.200 --> 00:27:22.559
Can he just do those Ian as well?

00:27:22.559 --> 00:27:25.039
Yeah, go on, just stick them on, it's not an issue.

00:27:25.039 --> 00:27:31.279
Unfortunately, they came out okay because if we'd managed to poison John Pong, then it would have been a serious bother.

00:27:31.279 --> 00:27:36.240
So, what about the uh go on down?

00:27:36.559 --> 00:27:39.759
I say just looking kind of outside the box.

00:27:39.759 --> 00:27:49.440
So you talk about travelling a lot, and you you've mentioned multiple times we're going to Bangkok was like to call it slap tip quite a few bit of times, but you get different flavour profiles whenever you go on holiday.

00:27:49.440 --> 00:27:54.079
How has your travelling inspired the cooks you do?

00:27:54.559 --> 00:28:07.920
It's hilarious actually, and again, it annoys the life out of Andrea because I do I do look for various places, so we were in Co Simone Coast Mui Thailand.

00:28:07.920 --> 00:28:09.680
Um, I think it was last year.

00:28:09.680 --> 00:28:19.519
We've been to we have been a few times, and we're down walking down this road, and there was this place called the Shack, and um it was just barbecue heaven.

00:28:19.519 --> 00:28:21.359
So I always liked the tracks.

00:28:21.359 --> 00:28:22.559
Can I just come behind?

00:28:22.559 --> 00:28:27.440
And I've got a bit of an Instagram following, and uh can I just come behind them and have a little go?

00:28:27.440 --> 00:28:29.920
And they said, Yeah, that's fine again.

00:28:29.920 --> 00:28:32.000
So I've got me, I should have put it on tonight.

00:28:32.000 --> 00:28:37.920
So I've got my shack, I've got me, I've got me um maybe in the barbecue king fleece on tonight.

00:28:37.920 --> 00:28:39.599
But he boiling, yeah.

00:28:39.599 --> 00:28:48.480
But um, so the the the shack was brilliant, and they're really, you know, that they're really very accommodating, it was good fun.

00:28:48.480 --> 00:28:50.480
So I do look out for that.

00:28:50.480 --> 00:28:56.400
And we go to a place again in Bangkok, which is funny enough called charcoal, which is gonna draw me in.

00:28:56.400 --> 00:29:07.599
And and it's it's an Indian restaurant, and it's all it's all done on tattoos and and charcoal drills, and I've just once or twice to go back behind there and we're saying we're not going there.

00:29:07.599 --> 00:29:13.119
So we were in um we went to Abu Dhabi last year.

00:29:13.119 --> 00:29:15.039
Sounds like I'm like Alan Wicker, doesn't it?

00:29:15.039 --> 00:29:16.319
Oh, you have guys away too.

00:29:16.319 --> 00:29:20.000
And do the chalk and people like that.

00:29:20.000 --> 00:29:32.880
But we went to Abu Dhabi and uh stayed in a magnificent hotel, and one of the restaurants in the hotel was uh an Italian restaurant with a massive pizza room, and that's just evident for me.

00:29:32.880 --> 00:29:40.799
So I asked the chef, said, Can um can I just come behind and take some pictures just from the Instagram site and see how it all works?

00:29:40.799 --> 00:29:41.839
Yeah, of course you can.

00:29:41.839 --> 00:29:48.079
Anyway, we came around about five minutes later, the health and safety police were there.

00:29:48.079 --> 00:29:52.640
It was this I won't name the hotel because we're going back there in three weeks' time.

00:29:52.640 --> 00:30:01.680
Um, but this woman was in you she gave the guy a right rollick and said, You know, this man shouldn't be behind the uh Help with safety and all the rest of it.

00:30:01.680 --> 00:30:03.759
And there's going to told me, so that's it.

00:30:03.759 --> 00:30:06.799
You cannot do anything ever again like this again.

00:30:06.799 --> 00:30:10.079
So we um we went back to the restaurant.

00:30:10.079 --> 00:30:15.839
In fact, the guy was sitting by the pool, and this the manager of the hotel came and said, Is everything okay, Mr.

00:30:15.839 --> 00:30:16.400
Jakes?

00:30:16.400 --> 00:30:17.279
I said, Yeah, it's fine.

00:30:17.279 --> 00:30:23.039
Well, I'm a brilliant and we said, I understand you have a little bit of an issue at the uh at the Italian restaurant.

00:30:23.039 --> 00:30:25.920
And so you've done yeah, but everything was fine.

00:30:25.920 --> 00:30:27.599
No, I understand that.

00:30:27.599 --> 00:30:34.799
You um you tried to go behind, and this the health and safety woman who was there, she was one of the senior managers of the place.

00:30:34.799 --> 00:30:37.920
You know, she kicked up a bit of a stink, which she did.

00:30:37.920 --> 00:30:39.920
I said, Well, yeah, that's actually what happened.

00:30:39.920 --> 00:30:50.400
She said, Well, I'll tell you what, you see, when you come back tonight, we're gonna get all the staff together and you're gonna go behind into the kitchen, and you're gonna you're gonna get the pizza rubber going.

00:30:50.400 --> 00:30:55.920
We've got a brilliant photograph of the dog, 16 staff, me with my chef's hat on and everything.

00:30:55.920 --> 00:31:02.480
So very quite an unassuming kind of chap on the travels.

00:31:02.480 --> 00:31:05.039
I do like to do stuff like that.

00:31:05.039 --> 00:31:14.160
I mean, one with one of the um splits and cups of movie, we never did jacked potatoes on the barbecue, but they wrapped them up in tin foil.

00:31:14.160 --> 00:31:20.160
Um, and they did them with some asparagus as well, a nice fillet, a nice fillet of beef.

00:31:20.160 --> 00:31:27.519
And it's just like all the go-to Saturday night kind of food now, and it's it's dead easy to cook stuff most of that.

00:31:27.519 --> 00:31:29.839
We'll never overdo the fillet on that.

00:31:29.839 --> 00:31:36.480
So, yeah, we do, we do, we do look, and even in the in the UK as well.

00:31:36.480 --> 00:31:40.880
Um, we were in we were in God, we were in Cornwall.

00:31:40.880 --> 00:31:42.559
Was it last year the year before?

00:31:42.559 --> 00:31:52.319
When Cornwall bought a live lobster, you know, the place where we say, don't surprise me at a big weather kettle, and I bought this live lobster in Angus.

00:31:52.319 --> 00:31:54.400
I kind of believe you bought that.

00:31:54.400 --> 00:31:55.839
Let's put it in the freezer.

00:31:55.839 --> 00:32:02.480
Um the woman said you put in the freezer, I'll just go to sleep, and then you get the night and wash it, which which is what I did.

00:32:02.480 --> 00:32:06.799
And I kept all this lobster, and we had some champagne with it.

00:32:06.799 --> 00:32:12.880
I mean, I dropped this bloody lobster on my way from the barbecue to the table.

00:32:12.880 --> 00:32:15.920
So it's just dessert, I think, from my point of view.

00:32:15.920 --> 00:32:24.000
But uh so yeah, I'm um I'll um I'm very mindful and conscious of new ideas and everything.

00:32:24.000 --> 00:32:30.799
Um, which if you want to talk about your barbecue fail, I will that leads quite nicely into it.

00:32:30.799 --> 00:32:32.640
If you are you do you want me to tell you about it?

00:32:33.359 --> 00:32:35.359
Yeah, let's let's go into barbecue fails for sure.

00:32:35.519 --> 00:32:39.279
As you can see, I'm I'm a big lad and I like my food.

00:32:39.279 --> 00:32:46.960
And uh we went to a restaurant in in York a few weeks ago, and it it was a Mr.

00:32:46.960 --> 00:32:50.559
Star restaurant that's actually owned by Tommy Banks, who you may not have heard of.

00:32:50.559 --> 00:32:53.759
He's on Great British Menu, he's got a fantastic cocktail.

00:32:53.759 --> 00:32:58.799
We went to this restaurant and the food was that was really good.

00:32:58.799 --> 00:33:06.160
But we did a signature tasting menu, and they had as a supplement, they had a scalp.

00:33:06.160 --> 00:33:09.519
So do you like have scallop as well as a supplement?

00:33:09.519 --> 00:33:12.400
It was 30 quid for one scalp.

00:33:12.400 --> 00:33:13.839
30 quid.

00:33:13.839 --> 00:33:15.039
Yeah, everyone will have that.

00:33:15.039 --> 00:33:25.359
Six of us there, got three when it came out, and it was nice, but it um you know it was nice, let's make no bones about it.

00:33:25.359 --> 00:33:27.680
I really aren't gonna do as good as that.

00:33:27.680 --> 00:33:32.319
I got Tommy Banks and you don't look anything like Tommy Banks.

00:33:32.319 --> 00:33:34.240
But I do a little bit of voluntary work.

00:33:34.240 --> 00:33:41.200
Once we're trying to do some voluntary cooking work on a Friday morning, doing bacon and sausages and stuff like that.

00:33:41.200 --> 00:33:46.319
There's a fish lady outside, and um I bought six scalps from the fish lady.

00:33:46.319 --> 00:33:50.559
Here we go, we're gonna have a good go at this, and they were like £1.50 each.

00:33:50.559 --> 00:34:02.720
Anyway, I did them in uh um like a garlic and chili butter soaps and made all this chili butter socks, and um anyway, put them in the barbecue.

00:34:02.720 --> 00:34:08.719
Um I've got some lovely pans, we name check them from Netherlands Foundry.

00:34:08.719 --> 00:34:12.480
Nobody come across them, but again, they're fantastic, they make amazing pans.

00:34:12.480 --> 00:34:36.239
I've got this lovely skillet from Netferton Foundries, but there's but they put the garlic butter in and uh the scotch and the temperature was just it was just molten, and honestly, the whole street could smell the burn, and um served them up, and you know, you know, there's just got quite as nice as the ones that we had at uh york.

00:34:36.239 --> 00:34:42.159
I can't eat them, but well I'm gonna eat them, but um, it it it was dreadful.

00:34:42.159 --> 00:34:47.119
So I've I've bought some more scopes which are in the freezer, and I'm gonna have another go.

00:34:47.119 --> 00:34:58.239
So it was a it was a dreadful barbecue fail because the whole lot was, I mean, honestly, that that smell was pungent, it just wasn't most of them pleasant.

00:34:58.239 --> 00:35:00.480
So we're gonna have another go until you live in them.

00:35:00.480 --> 00:35:08.000
I'm never gonna be Tommy Banks or Michelin Star Chef, but um, I'll have another go and we'll get them right next time, hopefully.

00:35:08.000 --> 00:35:09.519
So there you go.

00:35:09.519 --> 00:35:10.800
We do have them, yeah.

00:35:10.800 --> 00:35:13.440
You know, that was that was a classic one.

00:35:13.440 --> 00:35:19.199
We um, you know, the the the steak that was a bit over last week.

00:35:19.199 --> 00:35:28.079
That really, you know, I shouldn't know better, but I was sharing beer over the fence for my neighbour, so that just got a bit of hand.

00:35:28.079 --> 00:35:31.440
But on the whole, we're doing we're not doing so bad.

00:35:33.440 --> 00:35:43.039
My uh barbecue fail for the week was more of a barbecue prank, although uh it did it was quite um annoying to fix.

00:35:43.039 --> 00:35:54.400
So I I cooked recently for kind of got 17 people, but every year I've got a group of seven zero 17, not 17, 17, yeah, god.

00:35:54.400 --> 00:35:58.800
No, I I I don't want 70 people around my house and cooking for them.

00:35:58.800 --> 00:36:16.079
Um but once a year I've got a group of friends that we all meet up and all the children and everything come over and we we have a few drinks, and one of them had had like a bottle and a half of red wine, bit bit drunk, but also we do we like doing a bit of banter.

00:36:16.079 --> 00:36:20.639
So um, and he was chatting away, talking guff.

00:36:20.639 --> 00:36:31.519
So I took one of the grills off the side of the camado and got the tongs and just put them down in the heat to heat them up quite a bit.

00:36:31.519 --> 00:36:36.719
And then I was gonna put them on the side of his arm, but I thought, no, that might be a bit harsher than I was gonna burn.

00:36:36.719 --> 00:36:42.559
So I I put it on like the back of his t-shirt where it was hanging over and just held it there.

00:36:42.559 --> 00:36:44.800
And it burnt a hole in his t shirt.

00:36:44.800 --> 00:36:49.119
But also is it like screen nose?

00:36:49.119 --> 00:36:52.000
No, no, we do the sort of stuff all the time.

00:36:52.000 --> 00:37:01.039
But um, because it was like polyester or something, bloody stuck to the tongs, and I couldn't get the solid stuff off the tongs.

00:37:01.039 --> 00:37:03.840
Funny, but you know, you're right for being foolish.

00:37:03.840 --> 00:37:11.840
Um, I I had a lovely time and it was it was particularly funny, but um, I wouldn't recommend trying to burn people with tongs.

00:37:11.840 --> 00:37:12.960
So that's my disclaimer.

00:37:12.960 --> 00:37:14.880
Don't do that, even if it's funny.

00:37:19.840 --> 00:37:32.559
Um, I am mindful of some of the things I do when I say I'm very particularly incorrect, and I've you know I'm of an era where I've got to be careful what I say and what I do.

00:37:32.559 --> 00:37:37.679
Um, so I'm on my best behaviour, which is a bit of a shame, really.

00:37:37.679 --> 00:37:40.000
Because I have a bit of cracking joke.

00:37:40.000 --> 00:37:43.039
I'm going to do it off air.

00:37:45.519 --> 00:37:50.480
I I've only I've only actually barbecued once in the last week.

00:37:50.480 --> 00:37:57.280
Um so I didn't I didn't have I don't have a fail, just more of a bit of disappointment.

00:37:57.280 --> 00:37:59.679
So if anything, that's worse, right?

00:37:59.760 --> 00:38:01.039
That's that's gonna be worse.

00:38:02.239 --> 00:38:13.119
Yeah, just so long and short of it is went to the book went to the butchers, and normally I go on my own and I I always go in and bulk buy.

00:38:13.119 --> 00:38:18.800
So I'll go in and buy a shed load of meat and then just you know put it in the freezer and work our way through it.

00:38:18.800 --> 00:38:29.440
But I said to the wife and kids, right, let's let's all go together because quite frankly, it's frustrating when I go in and buy a load of stuff and then they go, Oh, I don't want that, oh I don't want that.

00:38:29.440 --> 00:38:31.039
Right, you come with me anyway.

00:38:31.039 --> 00:38:50.480
So we've all gone, we've all bought a load of stuff, and they had, and I wasn't gonna get them at first, but they had some wagyu beef kebabs right in a barbecue sauce, and they were quite reasonably priced, I thought uh anyway, cooked them up, no problems.

00:38:50.480 --> 00:38:59.760
Um I managed to get them medium as well, uh which was great nice.

00:38:59.760 --> 00:39:09.760
Mine was mine was certainly rarer, but the beef was really tasty, as you would expect, from Wagyu from Wagyu.

00:39:09.760 --> 00:39:13.280
But the barbecue sauce was horrible, bloody ruined it.

00:39:13.280 --> 00:39:23.679
Like, I don't you know, like uh it tasted like you know, a powdered sauce that had just been whipped up, you know, like it was powder.

00:39:23.679 --> 00:39:29.760
But I think if you're paying for Wagyu Yeah, you've got a point.

00:39:29.760 --> 00:39:33.760
You've got it, you've gotta, you've gotta kind of put a nice sauce onto it.

00:39:33.760 --> 00:39:42.159
And for me, I don't know, it just it it it just tasted funny, which kind of ruined the experience of buying some Wagyu beef, in my opinion.

00:39:42.159 --> 00:39:51.920
So again, not a f not a fail, but just just disappointed that I'd spent a bit extra on Wagyu and the sauce that it came in was it's like fine, right?

00:39:52.079 --> 00:39:53.599
It's like fine good gin.

00:39:53.599 --> 00:39:56.239
Um agree with me, but I do like it.

00:39:56.239 --> 00:39:58.880
Find good gin and put the traptonic in it.

00:39:58.880 --> 00:40:00.480
So yeah.

00:40:00.480 --> 00:40:15.840
Well I'm saying that the um we had a um we had a peppercorn sauce with with the steak on Sunday and it just napped over the the the medium a bit quite well, so the pictures didn't turn out as bad as the colour view.

00:40:15.840 --> 00:40:20.079
So there was some upside to that, certainly, thankfully.

00:40:20.079 --> 00:40:21.199
Yeah.

00:40:21.519 --> 00:40:29.199
I suppose whilst we're talking about ingredients uh and and things that we're buying, it's probably a good time to to do barbecue bingo.

00:40:29.199 --> 00:40:31.039
Fire away.

00:40:31.039 --> 00:40:32.000
Right.

00:40:32.000 --> 00:40:42.320
So I mean, you know, we're nearly 90 episodes in now, so people should hopefully uh should hopefully know what barbecue bingo is.

00:40:42.320 --> 00:40:45.280
But hopefully you can see the wheel, Ian, on the screen.

00:40:45.280 --> 00:40:46.159
Yeah.

00:40:46.159 --> 00:40:49.840
Uh it's just as high tech as it was in 2024.

00:40:49.840 --> 00:40:53.280
You can see that any money that we've made from the podcast we've put into this.

00:40:55.039 --> 00:41:00.239
That's interesting because that I was gonna put there's the one that I was gonna put on is the one that's on there.

00:41:00.800 --> 00:41:03.440
Ah, well, yes, don't forget to leave something.

00:41:03.440 --> 00:41:13.199
So uh again, I can't remember if we had this in 2021, but there's my signature dish, i.e., your signature dish.

00:41:13.199 --> 00:41:20.880
So if it does land on that, what would be uh the dish that you're best known for and you would cook for us?

00:41:22.880 --> 00:41:26.079
So do I give it a spin or do you give it a spin?

00:41:26.639 --> 00:41:27.679
I I give it a spin.

00:41:27.679 --> 00:41:30.079
It's just what would you say is your signature dish?

00:41:30.079 --> 00:41:30.800
What are you known for?

00:41:31.119 --> 00:41:40.719
My signature dish is without the doubt, it is fillet steak, asparagus, and a jacket potato.

00:41:40.719 --> 00:41:50.000
That's probably what I'm not renowned for, but that's that is certainly that's my go-to.

00:41:50.000 --> 00:41:52.320
Yeah, well I've got to start at night virtually.

00:41:52.800 --> 00:41:53.760
It's a good job.

00:41:53.760 --> 00:41:59.840
Like we're always worried that perhaps one of the ingredients already on the wheel might be someone's signature dish.

00:41:59.840 --> 00:42:07.599
So you're sure it's not rabbit or frog's legs, tripe, none of that, but chocolate spread, is that what you're known for?

00:42:08.559 --> 00:42:11.119
What happens I've had frogs' legs, to be honest.

00:42:11.119 --> 00:42:18.800
Um quite medicine the other dish like chicken, but you send your garlic on them, then they're then you're all right.

00:42:18.800 --> 00:42:22.880
But yeah, there's some dreadful things on there.

00:42:23.280 --> 00:42:25.119
Well, let's see if you have to do one.

00:42:25.119 --> 00:42:26.079
Yeah.

00:42:26.400 --> 00:42:29.119
Right, let's give it, let's give it a spin, see what you get.

00:42:29.119 --> 00:42:30.320
Go on them.

00:42:32.719 --> 00:42:38.800
So, anyone who might be new, we have a wheel that we spin that people pick from, basically.

00:42:38.800 --> 00:42:40.960
Oh, look at that.

00:42:40.960 --> 00:42:42.719
That's an interesting bread.

00:42:44.960 --> 00:42:46.639
Put that on your jacket potato.

00:42:48.079 --> 00:42:56.480
Interestingly, you do chocolate pizza in the pizza oven, and that's quite nice.

00:42:56.480 --> 00:42:58.960
Putries with it?

00:42:58.960 --> 00:43:02.159
Uh yeah, a bit of chillion.

00:43:02.159 --> 00:43:06.400
Chili chocolate go quite well, yeah.

00:43:07.119 --> 00:43:09.440
I was gonna ask you about the pizza oven situation.

00:43:09.440 --> 00:43:10.800
So you said you're on your second.

00:43:10.800 --> 00:43:14.880
So if you're gonna do like a chocolate pizza in there, what what oven do you have now?

00:43:14.880 --> 00:43:17.760
And how is it different from the previous oven you'd had before?

00:43:18.079 --> 00:43:20.559
The um it's bigger.

00:43:20.559 --> 00:43:22.880
That's the quick answer.

00:43:22.880 --> 00:43:25.840
Um the the pattern coming here, Ian.

00:43:25.840 --> 00:43:32.960
It's not an only, it's a big I mean, it stands with the chimney on it.

00:43:32.960 --> 00:43:38.000
It stands probably, well, it's taller than me with the chimney on it.

00:43:38.000 --> 00:43:55.920
Um the first one, I mean, we did, we literally wore it out, but the first one it it had it was it was wood fired, and the the wood went underneath, and then there was a a uh like a rack, and we did the pizzas and the wood.

00:43:55.920 --> 00:43:58.000
We all did the pizzas in tins.

00:43:58.000 --> 00:44:03.440
So pizza pins, and it just else just gave up the ghost.

00:44:03.440 --> 00:44:08.239
So we probably two years ago we bit the bullet and bought another one.

00:44:08.239 --> 00:44:15.360
Andrew and I can't remember the we can't remember the um the make of it because I know it needs a new thermometer.

00:44:15.360 --> 00:44:22.000
Um well you just you you know you can guess when you put your hand in how hot this because you've got no hairs left in the back of your hand.

00:44:22.000 --> 00:44:26.559
Um but we it yeah, it's just bigger.

00:44:26.559 --> 00:44:29.599
It sits in the bottom of the garden and it's brilliant.

00:44:29.599 --> 00:44:35.920
Um would with you know, we we um we try and have pizza once a week as well.

00:44:35.920 --> 00:44:38.960
Um pepperoni fan.

00:44:38.960 --> 00:44:42.000
I love I love um seafood pizza.

00:44:42.000 --> 00:44:46.159
Um the dough making as well.

00:44:46.159 --> 00:44:50.559
So yeah, all in all, it's uh we're good we're good at that.

00:44:50.559 --> 00:45:05.280
We um going back to our uh um ventures out to Bangkok, um Theo Randall, who Theo Randall's a top Italian chef, although he's he's he's uh Englishman, obviously.

00:45:05.280 --> 00:45:11.440
And they had a conception in one of the hotels of Bangkok, called Theo Theo Miros, I think it was called.

00:45:11.440 --> 00:45:14.320
And we went there once unfortunately it's gone now.

00:45:14.320 --> 00:45:19.920
And as well, that that had a proper wood fired pizza rum, we never got behind the back there.

00:45:19.920 --> 00:45:22.559
That was I was putting too shy, then maybe it's a lot more.

00:45:22.559 --> 00:45:23.360
I don't think so.

00:45:23.360 --> 00:45:25.039
Somebody just wouldn't let me.

00:45:25.039 --> 00:45:28.960
But um, yeah, we enjoy pizzas, it's nice.

00:45:28.960 --> 00:45:34.880
Pizza and peroni, rather good combo, and it makes nice garlic bread as well.

00:45:34.880 --> 00:45:39.920
That's why I'm never gonna be fucked in the horse, don't ever again in real life, the more I think about it.

00:45:39.920 --> 00:45:40.880
Potato.

00:45:43.519 --> 00:45:49.280
Just just before we forget, um what ingredient would you like to add to the list?

00:45:50.000 --> 00:45:53.360
Well, do you know when I was gonna say scallops given my barbecue fare?

00:45:53.360 --> 00:45:59.280
That's what I say, but that's obviously that's obviously on there already.

00:45:59.280 --> 00:46:08.079
How about how about some liver?

00:46:08.079 --> 00:46:10.000
Liver.

00:46:10.000 --> 00:46:11.039
Liver.

00:46:11.039 --> 00:46:15.440
Um it's gotta be decent liver, hasn't it?

00:46:15.440 --> 00:46:18.000
It's it's gotta be proper.

00:46:18.000 --> 00:46:22.079
Well, you well, you know what, you can chicken livers that you make patio with that.

00:46:22.079 --> 00:46:32.320
Not like not the the liver that I used to get as a child because it was just chicken awful with pipes and everything, and you know, that put you off liver.

00:46:32.320 --> 00:46:34.719
But um, yeah, how about some liver?

00:46:34.719 --> 00:46:37.039
Pugs and liver and onions.

00:46:37.039 --> 00:46:39.199
And uh it's on there.

00:46:39.199 --> 00:46:40.639
Good, excellent.

00:46:40.639 --> 00:46:46.559
It would be in sports, given my, you know, given my propensity that burned the life out of them last time round.

00:46:46.559 --> 00:46:49.360
But uh I think that's already on there.

00:46:50.639 --> 00:46:51.440
Sounds good.

00:46:51.440 --> 00:46:58.800
So, Ian, as we kind of come towards the end, is uh is there anything that we haven't covered yet that you wanted to to to chat about?

00:47:00.400 --> 00:47:01.039
You know what?

00:47:02.239 --> 00:47:04.239
It's been thoroughly enjoyable and always is.

00:47:04.239 --> 00:47:10.800
Um it's it's it's a hobby that it it is just a brilliant hobby.

00:47:10.800 --> 00:47:12.800
Got there knows some good people.

00:47:12.800 --> 00:47:16.400
I don't know where you've ever come across um John Wilson.

00:47:16.400 --> 00:47:26.719
He's um uh John's John's launched a charity book recently, which is called the Barbecue Community Book.

00:47:26.719 --> 00:47:28.480
And I think I've been in it as well.

00:47:28.480 --> 00:47:30.639
And I'm like, I've got a recipe for Yorkshire puddings.

00:47:30.639 --> 00:47:34.239
I think it's in there, though it hasn't gotten the final print yet.

00:47:34.239 --> 00:47:37.920
I've been pestering them, and then he just lives down the road from where we are.

00:47:37.920 --> 00:47:41.840
And I actually met him at Civil Fest three years ago, four years ago.

00:47:41.840 --> 00:47:45.519
Um, and it's it's things like that are really good.

00:47:45.519 --> 00:47:48.400
I mean, the the the the books for Matt Millen.

00:47:48.400 --> 00:47:55.199
Um and John's done a fantastic job to pull it all together, and I think it's it's just about good to go.

00:47:55.199 --> 00:47:58.880
But I would never have got to meet people like like John.

00:47:58.880 --> 00:48:05.440
And you know, I have a bit of a giggle with T Bullmar, T Bull and Marmaduke, I think was on again last Saturday night.

00:48:05.440 --> 00:48:07.519
And everyone helps each other.

00:48:07.519 --> 00:48:14.400
And you know, it that's that's that's a real good part of the community.

00:48:14.400 --> 00:48:20.960
Um, you know, I've got to, you know, so well, we've got to be friends with people on Instagram.

00:48:20.960 --> 00:48:25.679
Um it's it's it's really hard work with whether the algorithm works on Instagram.

00:48:25.679 --> 00:48:31.519
I've only got 5,000 and then a bit was further, and then it's it's stolen again.

00:48:31.519 --> 00:48:42.880
I'd love to get 6,000 followers, but I've got to know some some butchers, so butcher on time side who um go and sing now and they sell fantastic meat.

00:48:42.880 --> 00:48:45.920
Um I think they also have stopped green olive wood.

00:48:45.920 --> 00:48:49.039
So it that kind of thing works really well.

00:48:49.039 --> 00:48:52.320
Um, and I just enjoy it.

00:48:52.320 --> 00:48:54.639
Hopefully that's come across.

00:48:55.199 --> 00:48:57.440
Uh most definitely, not most definitely, Ian.

00:48:57.440 --> 00:49:01.760
Um, well, honestly, it's been a pleasure to to catch up.

00:49:01.760 --> 00:49:03.840
Uh four years has gone rather quickly.

00:49:04.079 --> 00:49:05.519
It's long by, isn't it?

00:49:07.199 --> 00:49:10.960
But um again, just just give a give yourself a push.

00:49:10.960 --> 00:49:13.519
Tell tell people where they can find you and and check out.

00:49:13.920 --> 00:49:15.199
Yeah, we'll do right, yeah.

00:49:15.199 --> 00:49:29.280
Yeah, and it is progression because um my daughter and future son-in-law, um that they moved house and I bought them a uh uh moving in present, which was a Weber performer.

00:49:29.280 --> 00:49:38.400
Um and they are they use it now and they're on the learning curve with it, and it's just just good fun.

00:49:38.400 --> 00:49:42.159
It is, and it's a pleasure to be on here again.

00:49:42.880 --> 00:49:47.280
Well, Ian the Barbecue King, thank you so much for speaking to us again.

00:49:47.280 --> 00:49:51.360
Um we'll give you back your evening.

00:49:51.360 --> 00:49:52.960
Thank you so much for coming on.

00:49:52.960 --> 00:49:54.480
Thanks, guys.

00:49:54.480 --> 00:49:56.079
Hopefully, see you soon.

00:49:56.079 --> 00:49:57.360
Cheers, thanks, Ian.

00:49:57.360 --> 00:49:57.840
Thank you.

00:49:58.079 --> 00:49:59.440
Bye-bye, bye.

00:50:00.960 --> 00:50:04.480
That's it for another episode of the Meet and Greet Barbecue Podcast.

00:50:04.480 --> 00:50:07.199
Thank you so much, Ian, for taking the time to speak to us.

00:50:07.199 --> 00:50:14.880
It's been great catching up with you and hearing about all the things you've been doing and you going back out to SlackTip as well.

00:50:14.880 --> 00:50:16.559
Thank you so much for telling us about that.

00:50:16.559 --> 00:50:19.519
So, uh, thank you for following us on social media.

00:50:19.519 --> 00:50:27.599
You can find us just by Googling Meet and Group Barbecue Podcast or on Facebook, Instagram, the Talk That Ticked, all of that sort of jazz.

00:50:27.599 --> 00:50:31.599
Um, you can also go onto our website and drop us a message or an email.

00:50:31.599 --> 00:50:32.880
We'd love to hear from you.

00:50:32.880 --> 00:50:37.039
We want to hear what you'd like us to be talking about, any questions.

00:50:37.039 --> 00:50:41.519
We'll get back to you and Owen will tell you how you should be barbecuing properly.

00:50:41.519 --> 00:50:44.559
And I may ridicule you if I think it's funny.

00:50:44.559 --> 00:50:47.280
But until next time, keep on grilling.

00:50:56.960 --> 00:51:04.079
Today's episode is brought to you by AOS Kitchens, the South's leading outdoor kitchen design and installation specialist.