March 16, 2022

Baking on the BBQ - Sue Stoneman Baking Expert


If you have ever wondered what and how to bake on the BBQ then this episode is for you. Sue Stoneman is an award winning home cook, who is well known in the BBQ community showing everyone how to use your BBQ to bake your favorites.

Watch her videos on Youtube, see her cooks on Instagram.

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Transcript

Owen - Host:

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

Dan - Host:

Hello and welcome to another episode of the meat & Greet BBQ Podcast. Today we are with the barbecuing and baking legend Sue Stillman to talk about all things baking, not only does she have a collection of barbecues to rival Obinze, but she uses it for baking as well as barbecue or we talk about things like brownies, cakes Pavlovas if you follow Sue's advice, there's not much that you can't do on a barbecue. So without much further ado,

Owen - Host:

here's Sue Sue Welcome to the meat & Greet BBQ podcast lovely to how have you with us how you doing today?

Sue Stoneman:

I'm really well thank you haven't fired up today but you know always wanting to go outside and firewall and we barbecues.

Owen - Host:

Are you twitching because you haven't managed to fire up today? Someone like withdrawal symptoms?

Unknown:

Not as bad as Danny's Yeah.

Dan - Host:

seem to sue. It's been eight days since the barbecue and I like even talking about it. Now my skin's crawling and I'm feeling a little a little bit shaky. Sometimes things get in the way. But I bought four kilos of chicken breasts the other day. And I was like, I want to do like as many different chicken cooks? I could do you think they've left my freezer? No, not not at all. That's part of the fun, isn't it? Once you decide you can do it, I'm gonna go absolutely mad on those chicken breasts for different different things and ideas. But for anyone who doesn't know, Sue, do you want to introduce yourself and say exactly who you are and what you do?

Unknown:

Okay, I'm more of a home cook. But I sort of fallen into outdoor cooking or barbecues. And since having my first barbecue, which was the commodity Joe, I've taught myself how to sort of bake in it as well. So I've learned to use it like an outdoor oven. So for me, I want to show people that you can actually cook anything outside on a barbecue that's got a lead. And and then I've learned to cook bread and cakes. And you know, a pavlova even is possible and an apple pie. So yeah. And that's what I do.

Owen - Host:

And that's exactly what we wanted to get you on the podcast. Obviously, we've been following you for a while we've seen you at sizzle fest we've we've seen some of the amazing bakes that you've done on your range of commodities, I believe. So we just obviously wants to talk to you and spend this time just to talk about all things baking, which is a first for us on the podcast. And obviously, you know, you would traditionally talk about your briskets or whatever. But I think to have an episode dedicated to bakery is actually really, really exciting for us.

Unknown:

Right? So what, what,

Owen - Host:

what got you into baking first and foremost before we get into barbecue,

Unknown:

um, I just love cooking. And I used to work at a primary school and we had a farm. Well, some raised beds, and polytunnel. And I used to cook with the children and we sold, you know, produce. And we cooked with what we grew and sold that and with what we what money we raised, we bought a chicken coop and some chickens, so we always headaches. So we baked a lot. And I always spiked a lot at home anyway. And then just thought, you know what, I think you can bake in a barbecue. And when I had a bit of pork shoulder cooking on sort of one side of the of the grills, I thought, hey, I'm gonna stick a loaf of bread on the other side and see what happens. And the very first loaf of bread I ate. It got a burn bottom. No, it was some indirect cooking. And the temperature was about 180 degrees centigrade. And as you're still getting to learn that the dome temperature is actually cooler than your grill temperature because the heats coming up from underneath. So you're in a Kamado Joe your your down thermometer reads lower than the temperature on your grills. And because after all so I did I think raised the temperature because when you would cook bread in a domestic cup and you wanted sort of 180 200 degrees C Yeah. So I think I raised raise the temperature a bit and put the bread in and it had a burnt bottom. So then my best bacon to biking gives you is to put an upturned baking chin on top of your grill. And then whatever you're baking be apple pie or you know your your local bread or your cake, it just raises your your your tray that you're baking in a little bit higher up from the grill and deflect, select the heat a little bit more, so you don't get a burnt bottom.

Dan - Host:

Straightaway with the tips, I love it. Because I've spoken a few times on this podcast I keep meaning to do much more baking on there because it's something that's different, that's exciting. And only Tom Peters on they can't call that baking at all really,

Unknown:

obviously a high temperature.

Dan - Host:

But because you've got the you have the pizza stone with it, and I was reading like different ideas and I'd read about putting a deflector in, then the pizza stone then anything on top to kind of give yourself that sterile barrier. But it's good to hear that if people don't have that equipment, you can use other items just kind of raise you up in the dome.

Owen - Host:

Yeah. Is there a kind of depth that you would advise visit tins,

Unknown:

about two centimeters, two and a half centimeters, you have to be careful you don't raise up too high, especially if it's in the junior because the when you close the lid and a mistake I did make myself raised up to a bit too high and I think I was cooking some chocolate brownies I was demoing actually at an event and the thermometer from the junior leads actually went in my chocolate brownies course it was measuring the temperature of the inside of the brownies and I kept looking at it thinking why isn't the temperature you know why why hasn't the temperature reason of course opened up the top veins open the bottom vents and that temperature still stuck at I don't know 100 And then after 30 minutes I thought it must must be cooked by now or you know what's going on and of course lifted the lid and or doesn't smell good. Okay, so I sort of it was an event for the shift or something and so I quickly took it away into the kitchen and scraped the bottom bit off and cut it up and went back out and defeat rounds.

Owen - Host:

Well actually, you've already mentioned brownies so I plan to cook some brownies on the barbecue for the first time this weekend. I've got some friends coming up what's your top tips for I'm I really consider myself a novice Baker because I like to just I don't know Chuck ingredients in and just get to the you know get to the flavor of one whereas I think baking you have to be quite precise.

Unknown:

I'm I have to weigh everything out even myself. I'm not like James Martin and just throw those in the bowl. Have you made brownies at all ever in a domestic oven? Never know. So have you got your recipe?

Owen - Host:

Yes, it should be. Yeah, I'm using a chili chocolate brownie recipe from Marcus Bowden.

Unknown:

Okay, so that should work. So yes, so follow that recipe and you should be fine. Great. What barbecue Have you got what you're going to cook it in.

Owen - Host:

Funnily enough I was talking to Dan about this today. I was thinking the Trager. However, I think I want a bit more of a child Collie smokey flavor so I'm thinking maybe the Weber kettle or the brewer or the Broil King Cake.

Unknown:

Okay, now I've cooked an apple pie in a Weber. So I had the charcoal over one side while in the little corner of it and then put your brownies over the opposite side. Again, you might want to turn it around halfway through cooking just just to even up the cooking in the brownies. And again

Owen - Host:

would you would you recommend that lift off the ground guaranteed

Unknown:

because the he isn't going to be underneath? It's going to be at the side. Okay, like I don't I don't think you need it in that.

Owen - Host:

Great I'm really looking forward to I'll tell you how good or bad okay, they turned out.

Dan - Host:

So Sue you do a lot of baking What was your total kind of barbecue setup that you have at home?

Unknown:

Okay, so I started off with my Kamado Joe classic. And then I think my next one was the silvassa T one. And then I used to do a bit of cold smoking I'll did that in the classic and I didn't like emptying it with charcoal every time I did some cold smoking so I bought the stool smoker the s one which is a you know great little no smoker for home use. And then I got Kamado Joe Jr. Just so I can take it on holiday and down to the beach, also two kilos of it. What else have I got, I've got a kedai firepits, which I used to be honest, more as a five. But it is is fun to cook on. But it's a different kind of cooking. It needs babysitting, and everything takes longer to cook on it. And you must be there watching it and lighting the fire and stoking the fire. So that's a bit more challenging, but fun.

Dan - Host:

Yeah, it does look very exciting though, using that because I mean, I was looking on your Instagram, and you did that chicken that was raised above and that, that looks absolutely phenomenal. We're just inviting people over to watch it cook like I was

Unknown:

sitting there with a nice chilled glass of Sauvignon Blanc cook but I was it's the first time I cooked anything like that. And I was sort of popping in and out of the house. And it was a bit of a, it was a sunny day, but I didn't think I could spend all day outside watching that chicken cook that first summer cook. That would be nice. If you had friends found and watch it cook, that would be good. But it took about three and a half hours I think to cook chicken.

Dan - Host:

That's what's gonna ask what was the learning process like kind of running through that and what were you expecting to happen compared to what actually happened,

Unknown:

but because the heat was coming all from underneath the top remain cold. Right. So but that little cage I had meant you could actually turn it upside down and around. But then of course, every time you turned the hot slide from the bottom to the top that cord down. So I did have my meter in it to help me just to make sure the inside was cooked. Which was a helpful guide. And I still use my server pen as well because it cooled down really quickly. And then if you had charcoal directly underneath the juices dripped down if you got a flare up. It was you know how flames discolor food rather than Yeah. So. So I then like made it well, so that if it did drip it didn't, I didn't get the flare ups. But some if you're out there all the time it you can see that and you can you know, maybe spray the coals a bit more spray the chicken. But yeah, it was it was a learning process. But the chicken was super juicy and really tasty. Beautiful. And then I've got a few other barbecues. I've got a PK original, which I won. And I've got a gozney roccbox. And I've got an Alfresco chef Amber's pizza oven. collection. So I've got a few in the shed, which I don't think it come out the box that we used to have for like camping holidays. But that's about it. I think

Dan - Host:

so. But back onto baking, you have all of those different barbecues. And I know you said you kind of bake across the lot of them do you have a go to you tend to go to more now this

Unknown:

will be my Kamado Joe, because it is just rock solid, even temperature. I'll be the one I go to every time.

Dan - Host:

And what's your kind of favorite cook to do on their baking wise.

Unknown:

They can Propecia and chocolate brownies.

Dan - Host:

It's hard to argue with those things. So when it comes to breads and your different types of bread, was it very much kind of like a learning curve when you first started? And also you talked about kind of the dome or the temperature differences. Is there a way of finding that out if you're starting to learn or is there?

Unknown:

Yeah, it's some I tend to if you're following a recipe that you are going to cook in your domestic oven, I would properly cook it 20 degrees lower, but cook it for longer. Right. And it doesn't color so much on the top because of because of that. So may be near the end of cooking you just raised the temperature a little bit. But sometimes it does kind of nicely. It doesn't always it's not always the same, but it doesn't it won't look like it wouldn't be as colorful if you know to mean it won't be as golden. But you know it doesn't matter. I do sometimes turn the bread upside down just to give it a bit more color. But you can't always do that with the cake.

Owen - Host:

Like a flan or something and it just all falls out. Yeah. And do you find actually just in what you were saying there about having to cook it slightly under temperature and for longer and perhaps the coloration? Do you find that it's quite difficult to gain consistency then with your cook so if you did two apple pies for example, they may look on the surface completely different.

Unknown:

And they should be okay. Yeah, we're both both in this barbecue at the same time. Yeah, they should be they should cook evenly I think

Dan - Host:

I mean, that's that's the joy of barbecue, right? It does feel different every time and it's there's a bit more skill in doing that, you know, even looking away from kind of baking it's all dependent on kind of understanding temperature using thermometers and rather than cooking to time cooking to temps and checking things regularly. But I'd always be afraid if you have baking if you open it too often and kind of losing that regular temperature and it affecting the rise

Unknown:

it's quite forgiving actually because I thought that but it's actually lift the lid slowly it's been okay, I haven't had any failures apart from a burnt chocolate brownies but that wasn't because I have to delete

Dan - Host:

Is there anything in particular that is a lot more difficult baking wise to do on a barbecue and a bit more challenging flair to get away with

Unknown:

I wouldn't call it a challenge but the pavlova is a stunner of a dish to to cook actually you can you can make it look quite pretty in it. For me. I think it's a very easy dessert to cook on a barbecue

Owen - Host:

Did you ever use wood you know actually like flavoring with like, you know obviously smoking meats and that type of thing. Do you ever use the woods to kind of infuse desserts?

Unknown:

Not a lot I think if you've got good quality charcoal and I used to tend to just like that flavor. So that doesn't actually impart a lot in cakes because that's what some people asked me you know did my brownies taste of smoke but they didn't really but I do I've missed out actually barbecue I've got a kettle Joe as well. So and I am because that's got the slow roller so that is ideal for smoking and so I have started actually using a really cherry if I cook some duck breasts or some salmon I think I did a goose goose breast recently with a bit of cherry so at the minute I'm liking the cherry wood

Owen - Host:

was never such a lovely color doesn't matter.

Unknown:

Yes, yeah. So I'm I'm just beginning to sort of like smoked foods but I know I only like a little bit and I know that you only put on like one chunk

Owen - Host:

with the baking that you're doing on the barbecues, are they primarily sweet bakes or are you actually doing a fair amount of savory as well?

Unknown:

Both really bread for Kacha brioche buns sausage rolls turn out really well and a great way of using up you know your brisket or your poor pork or just you know using your favorite sausages and taking the sausage meat out of the skins you know using them differently. Any you know you name it? I'll try and cooking.

Owen - Host:

Great attitude. And

Dan - Host:

all I was gonna say was I was looking back on your Instagram. I saw the burns night cook that you did or the tribute to and the haggis sausage rolls and things. They just looked fantastic. Yeah, haggis is

Unknown:

quite dry in itself. And so you mix it with sausage meat, it actually works quite well. And you know, again, that's another flavor.

Owen - Host:

You mentioned right at the beginning when we first started talking around, I think you were doing an event coming but you said that you were doing some events. And obviously again, we saw you do some demonstrations at sizzle fest last year. Is that now is that kind of do you do quite a lot of that do you do demonstrations and

Unknown:

since since lockdown I haven't but I just started doing a few courses at Marcus's barber to school and you said we met at sizzle fest, and I've got a class coming up. At the end of this month I'm doing a sort of a baking class in Southampton, which I'm really looking forward to. Great.

Owen - Host:

And is that kind of the hope for you for 2022 to get on and do more kind of demo live demonstrations and show people how to bake on the barbecue?

Unknown:

I'll do a few but I mostly got to juggle my own work with with what I do so so we'll just see how it goes really.

Owen - Host:

And am I right in saying that you've also caught it I might have got this wrong so apologies if I have Haven't you also contributed to the barbecue?

Unknown:

I have seen it's quite early on when Marcus it was all online. Yeah, and he messaged me and said Would I like to you know do a recipe or two so I have an out now it's gone into printed version. So I actually have just sent off and I always try and do a Save Rihanna dessert in there because not many people do dessert so I went to word of cooked but I've cooked two dishes for the spring issue which I think comes out beginning of March. So it is because um has to you know, it's nice to do a seasonal recipe and I always try and do something that I haven't done before and it normally involves wine

Owen - Host:

the source of inspiration

Unknown:

so they both involve with wine this month buy enough that he said and the main course

Owen - Host:

when you've obviously said that you know you're contributing you're giving you know recipes over sweet and savory what where do you normally find inspiration for those recipes

Unknown:

that just pop pop for the time of year i i will look to see what's out and it was rhubarb is normally you know vailable this time I'm sure I did rhubarb last year so I thought I can't do BB again. Yeah, I do get them a couple of food magazines and I might get some inspiration from a recipe I've seen in there but obviously then I'll adapt it to suit the barbecue and change a few ingredients and try it out see if it works first and then I'll probably quickly again and then because you've got to take pictures and and that which takes a bit of time but it's actually quite fun and it's best to do it in the daylight rather than at night because the light although I've got lights outside you get shadows and and that so they laugh You know you've got got hissing cloth I might use or you know few little props, but and then

Owen - Host:

you dedicate studio soon.

Unknown:

And you come back inside like your kitchens like a bomb site because you've got various plates and bits and pieces out but it's good fun.

Owen - Host:

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Dan - Host:

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Dan - Host:

You said that the whole point of kind of the barbecue or when you originally go into it was to prove that you can cook anything and everything kind of on the barbecue. Do you see that as a challenge? And is there anything in your sights at the moment that maybe you haven't gone near or you think would transfer particularly well to barbecue and even improve it compared to a conventional oven.

Unknown:

I keep thinking about trying to cram through lay and work Now how I can get the top crispy and I think I just have to use a blowtorch on

Dan - Host:

your blowtorch or walk out with something like I lift lighter. Or like the Gosney. Could you quickly throw in a Gosney for something emanating from the top?

Unknown:

Yeah, yeah. So yeah, I have to have three barbecues going at the same time. That's a good idea, actually.

Owen - Host:

About when you know, when you cook steak, and you have you put butter on then you drop a hot coal on the butter. Yeah. Would that work? Maybe I suppose it needs to be more of a flame, doesn't it?

Unknown:

Yes. Yeah. Might thinking the charcoal, you might think

Owen - Host:

that's true. Literally a chart.

Unknown:

That's the one desert I keep thinking I must try but I lighting the Gosney that we should be perfect.

Dan - Host:

Do you have something that I mean, you talked about doing bread a lot, but like a signature for yourself. Like for me, I suppose the most impressive thing that I've done kind of baking wise, I suppose on a barbecue is I'm very proud of my Yorkshire puddings. I've got them nailed now and get them a huge rise. And I prefer the extra flavor you get from a barbecue. But you do have something that feels more like a signature for yourself that you think you're known for.

Unknown:

Apple and Apple, nice apple cake and ice apple cake with cider. It looks pretty. And it's quite easy, you know, apples and a sponge mixture. It's nothing too difficult. And even I've not mastered my Yorkshire puddings very well, it's a they tend to be a bit brown on the bottom not burn. Brown.

Dan - Host:

It's, again, it's very similar to what you were saying about the kind of raising it

Unknown:

as much per shirt for them do.

Dan - Host:

You also need a lot of space above for them to rise into because I've made that mistake before as well by raising them up cranking the temperature right the way up. Again, with a Kamado you can get very, very high temperatures. So it's easier to kind of play with that while also still using deflectors. But I mean, my trick is whisk the eggs and milk together first and get them make them mega frothy before you add the flour. I find I get a hell of a lot more eyes doing it that way. They're mixing it all together and whip it up first.

Unknown:

Yeah, I think that the batter is the key. You get yourself a good batter, which is going to help with your with your rise and your bake.

Dan - Host:

I won't go into getting more into the speaking. He's been talking about it for a little while. But I know he seems like he's almost scared of it. I

Owen - Host:

think I am. I tell you, I tell you for why. When my daughter was quite young, we got her a baking book. And she's she started to take some interest and she's got her own little barbecue, although she hasn't done it for a little while. So I'm really encouraging her to get into food. And she wanted to make some red velvet cakes. Well, they came out green, first and foremost. And we just had to throw the whole batch away. I don't know where I went wrong, but they were awful.

Unknown:

And taste or just the color. Or both.

Owen - Host:

Yeah, I just honestly so I don't know what I did wrong. And it's kind of yet I'm Yeah, scared is not the right word. I

Unknown:

used to really go. And what is nice is when people do message me and say oh, how you still I cooked your whatever I forget your apple cake and they send a picture of it. You know, it puts a big smile on my face. They've had to go they've I've inspired them to make a cake on the barbecue.

Owen - Host:

Yeah, and again, I think that's a really important message and what we're trying to do on the body, you know, the whole podcast podcast as a whole is just inspire people to cook. But if there was one thing that you could say to our listeners, if if their next Cook was to go try something sweet and dessert like what would you say that they should go and try? I'd

Unknown:

say I will go some chocolate brownies. Yeah. Because then you don't does the color. They're already chocolate color. So you're not gonna worry about them being pale. They're already what

Owen - Host:

I did try and cook some scones. On the barbecue.

Dan - Host:

I remember like Marmite and Cheese Scones he talked about? Yeah.

Owen - Host:

Yeah. It was a hairy biker's recipe for Marmite and Cheese Scones. And I think a bit like what you were saying about, I think your first bread it was black on the bottom, and it didn't kind of rise. I mean, they tasted lovely. Yeah, but they just they look like a burnt biscuit.

Unknown:

And I've done three scones and Cheese Scones.

Owen - Host:

Yeah, again, I think what my mistake was a I probably had a color too many beers before I got to it cuz I was too busy for Scotch eggs and cook and those types of things. And then I didn't too. I didn't too. So now I think I put them too close to the coals and they're stuck to the parchment. You know the baking paper. Yeah. So I ended up eating baking paper, which also wasn't very nice.

Unknown:

Now another guy and I shared

Dan - Host:

the same news as well with the Trager. You won't have that same sort of level and problem with the direct heat and you'll have a bit more control. If you're that worried stuff on there and move across right?

Owen - Host:

I feel like you'd be cheating using the trigger.

Unknown:

I don't think so.

Dan - Host:

Are you outside? Are you playing with heat and smoke, then it's not cheating using the trigger.

Owen - Host:

Now don't get me wrong. I do love having a trach it's super convenient. I've been using it quite a lot recently. However, I think I'd like to try and master it on the charcoal. The gentlemen that that would give me a lot sense of achievement more of a sense of achievement. I think

Dan - Host:

it'd be more fun. Yeah, I promise you that.

Owen - Host:

Should we go on to barbecue bingo? Actually, should we should we look at send you a challenge you're on then. Okay. So what I'm going to do is I'll share my screen will as ever show our wheel of shame. So yeah, I'll share my screen. So basically, you should see now a wheel of various ingredients. Three, colorful, it's Yep, it does. On there. There's my signature dish. I think you said that's for capture. Yeah. Okay. So if it lands on my signature dish or your signature dish, we get for catches that right. Okay.

Dan - Host:

Also the reason I like to call this all wheel of shame as it lets people know how our brain works because when in particular we'll sit down and think of things that you think is a little bit different and a little bit interesting, and they will occasionally ask me for something wacky. But some of the items that we've got on there for people listening, we've got jalapeno peppers, we've got pork neck lega lamb pineapple, Turkey mints. Cauliflower always excites me, because not only is it great to play with but cauliflower cheese has to be one of the most underrated dishes of all time in my opinion. And October is there anything on there that looks a bit different are a bit intimidating.

Unknown:

I put my glasses on I can I can arrange a bit better. I'm always up for a challenge minds. Pork neck that's not filling is it? What's what support Nick?

Owen - Host:

Yeah, it's like I think in America they call it the money must don't know. It's just off the sheet. It's just like off the shoulder top it's it's almost like a phase like a fillip, essentially. Okay.

Unknown:

Yeah. Nothing on there that would that would, you know, shocked me. I don't think

Owen - Host:

I know allergic to any of those. Yeah, no.

Dan - Host:

We have made that mistake before.

Owen - Host:

I've put, I've put a sweet pastry. I do do much with pastry.

Unknown:

I'm not really because I you know, barbecue cooking is reasonably healthy as long as you don't have too many of the rich sides that go with it. So I am trying to be good. So anything with pay sure I do charge avoid a part of my sausage rolls. But that

Dan - Host:

sound bites. Can I just keep that and play it to my wife over and over again? Yes,

Owen - Host:

she's healthy. Yeah, does that pay

Unknown:

off down into the coals?

Dan - Host:

I mean, Sue just want to come here and talk to my wife

Unknown:

to do a bit of baking on the barbecue. She might like that, you know,

Dan - Host:

she's always said that she'd give it a go as long as I lit it which I've got no problem with don't get me wrong. But as soon as I like the barbecue I'm just I want to cook on it she does a great apple and cinnamon pie so I need to get a to try and do that on

Unknown:

on the barbecue. Yeah, I'll have a go any of those?

Owen - Host:

Right let's give it a spin

Dan - Host:

going on today.

Owen - Host:

Hey, cauliflower.

Dan - Host:

No, I said I was excited about that. Where has your brain gone to have you thought anything straight off the bat?

Unknown:

The easiest one well I've done before is like a bait cauliflower where you sort of covered in butter and herbes and actually wrapped in tin foil, but that, you know, there's not much skill in that is there really?

Dan - Host:

Hey, if it tastes good, that's the most important thing right?

Unknown:

Cut it. You cut it like a cake. You open it up, and it's like steamed in that tin foil. I've done that before. cauliflower cheese, you said that, but I might have to think of something else.

Dan - Host:

Do it multiple ways to like a like cauliflower Taphouse from around around your brain.

Unknown:

wrap it in bacon wrap the floor is in bacon or something. Why not? Why?

Owen - Host:

Everything tastes better with bacon, right?

Unknown:

Yeah, I'll have to put my thinking cap on.

Dan - Host:

Another thing that we celebrate on this podcast and you've kind of touched upon it from the start, which we love you I think you're the first guest to pretty much go straight there is you learn best from barbecue when you make a mistake and fail. That's how you improve trying things and making hiccups. You know, if we got it perfect every time we would learn anything from it. So you've talked about your burn bread? Are there any other barbecue fails that you know can make you feel a bit more comfortable if they mess up also that you learn from and taught you something from

Unknown:

him the other night actually, yeah, I use de my rotisserie or my sauce for the first time. And I knew you didn't need very much charcoal. And so I I banked a bit of charcoal up at the bank and set set set the chicken on the spirit and got the motor going. And my son was home and my husband's that all you know, they said what time is dinner like you do. So I thought I'll add a bit more charcoal on so it can cook quicker. And then of course, I came inside and did some other bits and pieces and I had my meter in it. And it was you know, steadily the internal temperature was rising nicely. And then after now it's all you know, five minutes before the cooks done. And I went outside and you're always on fire

Owen - Host:

Oh God, the end

Unknown:

end end bit which was the opposite end for my probe actually. So the picture and I I think in my stories and I put or it's looking a bit caramelized. I didn't post a picture of the obvious spot on on fire.

Dan - Host:

Because who doesn't want a chicken candle? Right?

Unknown:

Yeah. burn fat chicken. Or flaming bad chicken. I called it I think so yeah. I knew I knew it had it wasn't to burn the skin. And the skin was okay. But bird was actually really quite moist and juicy inside. So it wasn't it wasn't a complete failure and the skin was okay, but it just looked. It looked courageous. But it wasn't too bad. But that's my own fault. I wasn't outside watching it. I knew I put too much charcoal on because I tried to cook it quicker. So I need to do it again. I need to do it again. And learn from that mistake.

Owen - Host:

Try and get it all on fire this time.

Dan - Host:

But you are in a v you had anything recently that you're hoping to kind of learn from

Owen - Host:

I don't think so. Actually, I haven't done a huge amount of barbecuing recently. Although I did do some I did a brisket on the Trager and it's not a fail as such. But it was disappointing. It was the first time I'd used the trigger for brisket. It tasted lovely. It was you know at the perfect bend and it was really moist. No smoke room. And that was it had it didn't create a bark like it would do and I've done it on you know over wood and charcoal. I didn't get a bark around the outside. I showed a picture to Dan earlier today. And he thought it was pastrami. At first it's really pink on you know on the edge. But when you actually sliced into it, there was no smoke ring. It was so and I see some of these people that use triggers often and gets really, you know, some? Yeah, I must have done something wrong. But did it taste good? It did taste good. And

Unknown:

I think we're quite critical of our own cooks. way.

Dan - Host:

Yeah. And it looked beautiful. I mean, from a bend point of view. I mean, being able to do that and the brisket just drops down either side Lebanese uses anything. Yeah, it looks. It looked fantastic. And part of the reason that I wanted to bring it up and see if I mentioned it is I think he was being far too harsh on himself. Yeah. Again, I have basically barbecue wives now I think it's fair to say, Oh, he never listens to me. So be like, be too harsh on yourself. Because it looked it looked amazing. But I think that's that's part of what we're here to talk about. People are so harsh on themselves and they cook the amount of times that we cook something we're not happy with it but the people eating it, not only just destroy it, they wish there was more. I

Unknown:

think that's unless you're doing a competition cook. As long as everyone you know, you know, when it's good because whoever's eating it if they got a smile on their face, that's when you know, it's it's, it's good, isn't it?

Dan - Host:

There's that and I mean, I always talk about fails because I'm clumsy is anything from being proud of how good my Yorkshire puddings are to the amount of times I've dropped the batter between the kitchen I never think to take the batter out and pour it into like the hot oil when I'm out there for some reason I'm always like quickly being the hole in pour it and bring it out I think it's because I like like keeping the batter cool in the fridge when it's resting and to get kind of that that shock but I will seen how do one of our with hot oil and

Unknown:

luckily on your feet in hot coal on it or tread on a hot coal

Dan - Host:

so I've not done it with boiling hot oil but I have done it recalls where I've been in what they call flip flops or for any Australia listeners they call them thumbs than they so wearing those and cooking and just a bit of ash coming up and landing on my foot. And we try not to scream in front of people getting stuff but you know it's a learning process and fire and hot things are fun but not walking around with them is what I'd say. Luckily the one time I did that I was outdoors and it went on to grass and my wife didn't find out cuz she would not have been pleased if she'd never been walking in the house that frankly I know slap on the wrist we all there.

Owen - Host:

This is not directly barbecue related. But I have got similar to see where you said about die fireball. I've got a fire pit as a grill, although I wasn't using it for barbecue. And actually, Dan came over just after Christmas. And we've got the fire pit out for the first time. And I know it wasn't far away from setting fire to my deck and I put a fireproof Max underneath the underneath the fire bowl. And we've gone inside for 1015 minutes I came back out and all of the fire mad started melting. And obviously they had the heat was just going straight onto my deck and then it started. Luckily the decking was wet where it had been raining in dry patches. Whereas I think if that had been dry without intensity, scolding it, but yeah, not quite barbecue but close enough

Unknown:

to be you know, got to be safe and you got to be on it. Really? Yeah,

Dan - Host:

we're both just foolhardy as the problem

Unknown:

is easily done, isn't it? You know, you say you went inside for five minutes?

Dan - Host:

Yeah, it's not thinking that that's my biggest problem. You get in such a process of doing something particularly if you've cooked something indoors so many times and you just start going through the motions and making sure you're checking off mental checklist as it were. And sometimes it's taking a step back and thinking right let's do this without potentially burning ourselves on the house down. But it's I haven't got a shack otherwise I would have put money on that I would have already been that thing to the ground.

Unknown:

I had to I did a coat to birth cook because in during lockdown It was when my son was shielding at home so I was at home with him. And that's when we went started doing some sort of some life cooks. And we did a coat of birth so I cooked it in direct first and then of course I cranked up the heat and put it in Kamado Joe and and I when you raise the lid of your commodity or on a on a hot cooking you need to put the lid on it did sort of do that and as I lifted it up, it was just the flames came off. And it was like we were laughing, but it wasn't funny. Really, it was scary.

Owen - Host:

Things you can laugh at afterwards. Yeah,

Dan - Host:

I'm so scared of doing it on my kamado. So I've got a monolith and I have taken it up to hot temperatures. And I've also done it called chucking it where we soften to clean it up to really high temperature, just to burn everything

Unknown:

done now, because I think it's a waste of charcoal. If I'm honest,

Dan - Host:

I like to learn more about it. And the reason I did it was I did. I talked about it on here. I cooked something I can't remember what it was. Now I think it wasn't beef ribs, it that doesn't matter. But the fat dripped down and as it hits the deflector underneath that I'd actually set on fire. I'd managed to stop that very quickly. And it didn't affect the cockle. But afterwards, I can see the fat going everywhere. And I thought right well just a burn or burn it off, which is what I did. And it did help me get it very, very clean. But it does take quite a bit chuck

Unknown:

you might might deflate a place is still quite clean, because I tend to put a drip tray underneath. It was the one time I hadn't done it

Dan - Host:

hadn't done I know exactly what it was. It was a really thick cut rump steak. And I just in my head I was like that's not going to cause enough for that to be an issue really. And it's always those types of things that I'm when I have precautions in place. I'd also I think in the future probably going to write to deflect, I'm tempted to wrap them in foil, I've heard that's meant to be not bad idea to keep them because easier to clean up.

Unknown:

I haven't done that I will just stick a like a cheapy tin foil tray underneath or I'll cover a pizza dish you know, you know, the Mitchell pizza making trays that you might put a pizza on if you default from the supermarket but you don't do that we make our own. So I've covered that with tin foil and use that and then just replace the TIN for

Owen - Host:

so is there anything that you wanted to kind of talk about that we haven't covered so far around baking around barbecue, baking and barbecue or anything else for that matter? Actually,

Unknown:

I think we've covered most things I can't I can't remember what I am talking about. I'm actually I'm I am I am Angus anoint T shirts. So I am an ambassador for Angus and oink and I have many of their rubs but I met Scott and Melissa up in Scotland about five years ago. And we then did sell their abs in the shop where I work and I love to see them grow and produce more rubs and more sources and I've met them again at grill stock and obviously we did the barbecue schools last year and then I went up to Aberdeen in June and ended a baking school up there with them again and they're lovely couple and they work really hard and so I'm I'm delighted to be able to use many of their rubs in my cooking which I use indoors as well as outdoors because they are so versatile.

Owen - Host:

We both also use Angus anoint you know we've I think we've both got a collection and I'm sure you've got loads so what would you say is your favorite Angus anoint rob you can only pick one one

Unknown:

I was thinking today cuz I'm thinking what 3am I going to take up to Scotland next week if I could say three so choose one I one of the new ones the gosh Bengali curry powder that makes an excellent biryani chalky white shape if I could have to come up to I think for a white chick on a chicken or pork butt an all rounder artigo for three now I suppose maybe the general Mr. Obama that's for I don't think I can pick a favorite.

Dan - Host:

What I find interesting there is none of them are the two that I would have gone to. I am. I absolutely love to eat kale. I use that a lot of original ones

Unknown:

and I do and still use that when I make burgers

Dan - Host:

or use it in burgers. I'll use your own if I'm doing Doing stuff. Chili I use it a lot in Chile. I've had very versatile

Unknown:

original six they had six I think

Dan - Host:

what feather duster feather dusters the other one that I use a lot of chickens I love feather duster room

Unknown:

army, the general

Owen - Host:

I like what she pick us. You know the bacon honey jalapeno. Yeah. That's quite nice. Yeah, dairy cow, again, I think is is a good one.

Unknown:

And the most recent one is the satay one. I haven't tried free but tastes just like you know, peanut sauce, but no nuts. So if you're got any allergies, it's great. To get my hands

Dan - Host:

on the Iron Brew. I've said so many times on here. I love I'm brew I keep meaning to ordinary reason I haven't is I still have quite a lot of the rubs from them already that I'm trying to work through. I've seen to bite the bullet I think I've you have you had that the eye improve. You used it to taste like

Unknown:

I had it, I might have done it on some pork pork, I think I might have used it just as a pork pork.

Dan - Host:

I just like because again, with some my family lives up in Scotland when I was younger, and some people are probably gonna really like think this sounds disgusting. But we used to do it. Almost the opposite of a float but with Iron Brew. So instead of like having a glass of wine, boom, put in like a scoop of vanilla ice cream in there. We'd have a bowl of like three scoops of ice cream, or they just pour in brew over the top. But um, if it's if it's got a sort of flavor profile, I'm wondering if it would also work on sweets and stuff.

Unknown:

I swipe to find out.

Owen - Host:

We'll have to have you back and you'll have to report in. Great. Well, I think we've kind of asked everything that we wanted to and yeah, it was it was an absolute pleasure, Jonah, just tell everyone. Finally, obviously we want to now plug you in, tell everyone how they can find you and follow you. And so tell our listeners where they where they can find you and see your cooks.

Unknown:

Okay, I'm on Instagram at SU underscore Stoneman. And I'm on Facebook with Susan Stoneman. But you know, that you'll be able to find me. I'm on Twitter, at SU, underscore stohlman. And I have a YouTube channel which my son's set up for me in lockdown. And I'm nearly actually up to 200 subscribers. Well, yeah, and so my idea after lockdown was to add some more content to it, but then I had to go back to work. And

Owen - Host:

that's always the problem. And yeah, it's been an absolute pleasure having you on and I really hope we get to see you at sizzle Fest at the very least, if not, if not somewhere else. Yeah. I'm looking forward to what you cook with cauliflower for your barbecue bingo challenge.

Unknown:

I'll read some cookery books and get inspired.

Owen - Host:

Great. Well, thank you very much for coming on, sir.

Unknown:

Well, thanks for having me.

Owen - Host:

I'll speak to you soon. Yeah, thanks so

Dan - Host:

much. So okay,

Owen - Host:

bye. Bye. That's it for another episode of the meat & Greet BBQ podcast. It was great to have Sue on and I'm really looking forward to get stuck into some baking something that perhaps we just don't do enough. And I hope everyone is inspired to do some baking. As ever, we want to hear from you. Please get in contact with us through our social channels at meat & Greet BBQ podcast, email, meat & Greet BBQ podcast@gmail.com. We want to hear from you what you want to talk about on the podcast what we're not covering any questions that you have for us and our guests. Also, if you're a fan of the show and wants to support us, if you go into our website, meat & Greet BBQ podcast, see the coffee widget in the left hand corner and you want to donate and support to us we can then put more into creating this podcast and making it helping it grow. And again to talk more about what you love. So if you can do that, that'll be much much appreciated. If you're watching this on YouTube, please like and subscribe. Again. This allows us to bring more content to you across our channels. Also if you if you're listening to us on your favorite podcast app, please leave a review give us the five star give us a five star leave your review again that helps us get discovered grow the podcast and until next time keep on grilling

Dan - Host:

today's episode of the meat & Greet BBQ podcast is brought to you by iOS outdoor kitchens They are the South's leading outdoor kitchen design and installation specialists

Sue Stoneman Profile Photo

Sue Stoneman

Bbq Baking Queen

Award winning home cook, food writer, blogger and someone will known for cooking and baking on her bbqs.