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We'd love to hear from you, drop us a text! The fire isn’t lit, but the warmth is real: we’re sitting under a brand-new pergola on Christmas Eve, talking through how a messy garden corner turned into a clean, year‑round outdoor kitchen built for 365 cooking. We get practical about design—why the old workshop had to go, how a Somerset grill became the centrepiece, and the small layout shifts that made everything click. With transparent chat on budgets, drawings, and brand choices from the AOS ...
We'd love to hear from you, drop us a text!
The fire isn’t lit, but the warmth is real: we’re sitting under a brand-new pergola on Christmas Eve, talking through how a messy garden corner turned into a clean, year‑round outdoor kitchen built for 365 cooking. We get practical about design—why the old workshop had to go, how a Somerset grill became the centrepiece, and the small layout shifts that made everything click. With transparent chat on budgets, drawings, and brand choices from the AOS Kitchens process, this is a candid blueprint for anyone planning a functional, beautiful cooking space.
Holiday cooking brings the plan to life. We map out a calm, mid‑afternoon feast by spreading tasks across multiple cookers: turkey with room to breathe, a brisket started early for a long rest, and a cola‑and‑rum glazed ham that caramelises into crowd‑pleasing lacquer. There’s cold‑smoked cheddar waiting for the cheese board and a breakfast ritual of pancakes on the griddle, bacon, maple syrup, and a brazen Irish coffee. It’s part menu, part timing playbook, packed with tips on airflow, buffers, rest times, and how to avoid the dreaded stall panic.
We also look back and forward. A quieter year pushed us to invest in learning—like a standout day at the Irish Egg cookery school—and to double down on what makes British barbecue special: flexible, fusion‑friendly, and fearless with flavour. Being interviewed by the Barbecue Radio Network sharpened our empathy for guests and renewed our pride in the UK scene. Looking to 2026, we’re aiming for 100 episodes, more on‑the‑road recordings, and bigger live‑fire ambitions: a Kadai fire bowl, rotisserie and hanging hooks, feather blade done right, maybe even a shared suckling pig. We’re bringing back Barbecue Bingo too, and you’ll pick the ingredients.
If you’re dreaming up your own outdoor kitchen, you’ll find honest advice on layout, workflow, storage, lighting, weatherproofing, and which appliances actually earn their space. If you’re cooking for Christmas, you’ll walk away with timing strategies that let you sit, sip, and enjoy your own meal. Join us, share your must‑have backyard upgrade, and tell us what you want to hear next. If you’re new here, tap follow, leave a quick review, and pass this on to a friend who lives for good food and a better setup.
AOS Kitchens are a leading outdoor kitchen design and installation specialists based in Hampshire
Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.
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 And Holiday Setup
00:20 - Christmas Eve Vibes In Person
02:08 - Why Build An Outdoor Kitchen
03:19 - Design Choices And Budgeting
04:08 - Layout Tweaks And Final Fit
05:00 - Christmas Day Cooking Plan
06:50 - Dan’s Turkey And Mini Brisket Bet
09:29 - Breakfast Traditions And Drinks
11:07 - Cold Smoking Cheese And Sides
15:06 - Sponsor Deep Dive
16:18 - Year In Review And Season Seven
18:16 - Events, Classes, And Learning
21:02 - Hitting 100 Episodes And 2026 Plans
24:40 - Being Interviewed And UK BBQ Pride
27:06 - Authenticity, Editing, And Format
29:06 - Dream Gear And 2026 Cooks
31:28 - Barbecue Bingo And Solo Episodes
33:22 - Wrap Up And Holiday Cheers
33:47 - Closing Sponsor
WEBVTT
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Today's episode is brought to you by AOS Kitchens, the South's leading outdoor kitchen design and installation specialists.
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Welcome to another episode of the Meet and Greet Barbecue Podcast.
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It's Christmas Eve.
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We're sat out here having a nice little drink before the festivities kick off tomorrow.
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Good to have you here, Dan.
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In person.
00:00:28.879 --> 00:00:33.039
When was the last time we did a podcast in person?
00:00:33.359 --> 00:00:41.039
Ooh, um probably we did one on a drive back from somewhere, didn't we?
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Was that after going to Sean's open day?
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Yes.
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That was it.
00:00:45.600 --> 00:00:47.359
Yeah, it's the last one we've done in person.
00:00:47.359 --> 00:00:50.640
I mean normally you're used to seeing us on Zoom, obviously.
00:00:50.640 --> 00:00:52.240
But um it's good to do it in person.
00:00:52.240 --> 00:00:53.039
Nice little setup.
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Maybe we'll get some more of these done in this sort of guide.
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Well, I mean, what did it take?
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You 15, 20 minutes to get here?
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Something like that.
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It's not hard.
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But I think we need to discuss the elephant in the room.
00:01:04.560 --> 00:01:05.760
What's this?
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What's all this?
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How was that experience?
00:01:10.719 --> 00:01:12.400
Uh yeah, long.
00:01:12.640 --> 00:01:12.879
Yeah.
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Uh a good, good experience.
00:01:15.680 --> 00:01:18.239
Obviously, we've just I've just posted some pictures.
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Uh obviously, Jody came around and did an actual video tour of the kitchen.
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Um, so if you're watching this on YouTube, you can see that we're kind of sat out in my uh new outdoor kitchen.
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Um we're we're doing it a bit late tonight in terms of actually doing some cooking, otherwise the fire would be on behind us.
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But um, yeah, I mean it looks it looks pretty cool, right?
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For me, it's a life it's a life goal ticked.
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I know mine's gonna be a few fair few years away if I'm lucky.
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Lucky before I retire, but you know, we'll see.
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Yeah, definitely, definitely, yeah.
00:01:52.480 --> 00:01:58.719
Um, I'd love you to talk us through kind of the thought process of how this was planned out, how it got going.
00:01:58.719 --> 00:02:07.439
I mean, obviously Jody's been integral to bits of that from AOS, but tell us about the journey of like I'm doing this, I want it to look like X, Y, and Z.
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Yeah, um so as you know, my setup before, right?
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I just had in my back garden was just kind of odd spaces here and there, just with a few barbecues kind of dotted around, and had a big workshop at the back, and that workshop was falling to pieces, the doors were starting to not close properly, and all that kind of stuff, and it was just housed full of my junk basically.
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So it was in effect dead space.
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Um that I wanted, you know, one of the reasons that we moved into a new, you know, I say a new house four years ago, uh, not long after we started the podcast, weirdly enough, um, that I wanted to get somewhere with a shack, right?
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I had proper, I say shack, this isn't a shack in terms of it's you know, it's a pergola, but I was getting proper Shack envy from so many people in the community that was just putting up these amazing spaces so that we cook 365, right?
00:03:01.520 --> 00:03:07.120
That's always been kind of what we do and how we follow, and the people that we follow and get inspired about.
00:03:07.120 --> 00:03:09.360
It's it's very much about that 365 cooking.
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So I just was work, I've been working towards a three a space where I can where I can do that.
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Obviously, there was only one person I was gonna call, yeah.
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Uh obviously Jody at AOS Kitchens, and as you would expect, he's kind of just made the process super easy in that uh well, he knows the type of equipment that I've got.
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Um, just explained that I wanted a nail-shaped kitchen, wanted to go under a pergolar, and he sorted out the pergolar for us as well.
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Um, and you know, we discussed kind of budgets and and what we had, and he was putting forward the brand that best fitted both with the style that I wanted and therefore the the the um budget that I had to do.
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Yeah, and it was a case of just talking through the space, um, taking some photos, showing him what I had, where things were gonna go, um, and then just put forward some drawings and some ideas, and we you know, we kind of spoke around that Somerset grill and how do we make it part of it.
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It's a centrepiece, isn't it?
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Let's be honest.
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Yeah, yeah, very much so.
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Um, and you know, we did have to, when the actual came it, we we had to sort of tweak out the layout.
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This wasn't actually the original layout, so the broil king was supposed to be going over here, that cupboard was supposed to be over there, but it just meant that it just it was a bit too just didn't quite flow in the way that it does now.
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So we just made that change.
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Um and yeah, and and that was it.
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I did have to wait a little while.
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Best things though, exactly, exactly.
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But incredibly fortunate to be in a position to get this.
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Um obviously it's not a cheap thing, uh, so it's very much it's like my baby.
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I'm I'm cleaning it out here more than I'm cleaning my kitchen indoors, which is driving my wife crazy.
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But you know, Christmas is coming along, right?
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So, which is why we're here today, obviously.
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And Merry Christmas to anyone that's listening.
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If you've merry Christmas, signed this correctly and are listening on the big day, doing your own cook.
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What's your plans for utilising this on Christmas Day?
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Yeah, so I've got family coming over tomorrow.
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Um, and I am going to be doing three meats.
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So I'm doing a turkey, I'm gonna be doing a brisket.
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Uh, I wasn't planning to do a brisket, but a family member that's come in doesn't only get to have it when they come here.
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So very much they put that order in.
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Uh, and then I'm going to be doing a ham as well.
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Um, so up, and of course, as you would expect, typically around Christmas, right, space is quite limited.
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Fortunate enough now that I can spread out across two kitchens in terms of prep time, although I don't I'll do most of it almost exclusively out here.
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So I plan I plan to be able to cook because what we can't see off camera is that there is also still a couple of other barbecues kind of out of the way.
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So um I've got plenty of equipment to be able to kind of cook everything.
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Yeah, you know.
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Uh so my plan is pretty much Christmas Day, wake up with the kids, they're not so little anymore, so I wouldn't expect to be up too early, but I'll probably be up the earliest just so I can get the brisket on.
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After 6-6 am surely.
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If yeah, if that late.
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Um because we'll normally have like a mid-afternoon Christmas dinner.
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Um, and I'll, you know, I want to at least get an hour or two rest time from that brisket, so it'll probably be a bit earlier.
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Um, yeah, so up with the kids, you know, a few uh few bucks fizzes while uh while prepping and just get to cooking so that actually by the time we come to kind of the mid-afternoon, I'm done.
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Pack away and and drink myself into a slumber, basically.
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Nice.
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What about you?
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So um I haven't told you this yet.
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I'm taking a bit of a risk on Christmas Day.
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So I've got um.
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Well, you're cooking.
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Yeah, we're done.
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Trick.
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Um so um I've got a large chicken breast.
00:07:03.120 --> 00:07:04.480
So we've got um chicken.
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Uh turkey, sorry.
00:07:05.680 --> 00:07:06.959
Yeah, turkey, not chicken.
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Turkey.
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Yeah, that classic uh festive bird.
00:07:09.839 --> 00:07:18.000
Um so I've got a large, a large turkey breast um for it's gonna be myself and my wife, and my father's coming over, and I've got the two children as well.
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Um, so I'm gonna be smoking that.
00:07:20.000 --> 00:07:23.920
But I've also picked up from John Davidson, I've not tried one of these before.
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It's either called a briskette or brisketta, but it's like a smaller version of a brisket.
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They reckon it'll smoke in three hours.
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Okay.
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Like I said.
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I thought you were just mispronouncing brisketta.
00:07:37.120 --> 00:07:37.839
No, no, no, no, no.
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It's like a mini version.
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Right.
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I think it's 800 grams.
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Um what is it like the flat?
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Like a trimmed up flat.
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Yeah, I believe.
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Again, I I didn't read too much into it.
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I was just like, originally I was gonna do a brisket because my daughter loves brisket, and I was gonna put it on overnight, but I was like, I don't know if I'll sleep well.
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If I think right, it's Christmas, I don't want to mess it up, and I'll be up and down.
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So I was like, I'll try this.
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Yeah, plus um you will see Santa, right?
00:08:05.759 --> 00:08:06.560
Yeah, exactly, right?
00:08:06.560 --> 00:08:11.759
Don't want to ruin the magic for everyone because you might not deliver the presents in one week.
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Yeah, exactly.
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Um yeah, I'm gonna probably put it on.
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I know it's just three hours, but probably six, just to make sure that you know, if it comes off at nine or ten, it's gonna be fine for twelve or one with resting time and things.
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I'd much prefer to give yourself a buffer.
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Yeah, exactly.
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It's exactly that, right?
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Because classically I'll go, oh, three hours, plus like one hour of resting, you know.
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If we want to eat at one or two, I'll just stick it on, and then you get to that time and it's still sitting at like 74, 75 or something, and you've got hours left.
00:08:43.600 --> 00:08:56.240
Whereas fingers crossed, it works great, and it also means that in the future I don't necessarily have to always get huge briskets to be cooking for what is three of us, well, four of us, you know.
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So we'll see fingers crossed.
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Um, a lot of the other stuff I'm gonna try and prep the day before, so it'll just be more in and out of either the oven or barbecues for like the trimmings and stuff as we go.
00:09:06.879 --> 00:09:11.919
But yeah, yeah, I'm interested and slightly nervous to see how it goes.
00:09:11.919 --> 00:09:14.639
I mean, I'm gonna do everything I can to make sure it's moisture in there.
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I'm sure though, if it's good good quality British beef, it'll be fine anyway.
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Just treat it gentle.
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Treat it gentle.
00:09:22.639 --> 00:09:24.159
So, what's the tradition?
00:09:24.159 --> 00:09:28.240
And it may not be barbecue related, but what's your tradition in terms of Christmas breakfast?
00:09:28.240 --> 00:09:30.320
So, what are you gonna be doing tomorrow morning?
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So, Christmas breakfast, and what I'm gonna be doing is we always have pancakes.
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Pancakes?
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Pancakes, normally bacon, blackstone pancakes.
00:09:39.519 --> 00:09:40.720
Yeah, yeah, of course, of course, of course.
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Bacon and maple syrup, but um, I'll probably have mine this year with smoked salmon.
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Um, because in the past I've also had on the side smoked salmon and scrambled eggs, but the two dust not meet normally.
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Um, because it's Christmas, I'm on porky boy, I'm gonna have two breakfasts on the go.
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My other rule is I don't tend to have a non-alcoholic drink throughout Christmas.
00:10:03.120 --> 00:10:05.039
That's just something that I like to keep up.
00:10:05.039 --> 00:10:07.679
So it'll be bucks fizzing, of course.
00:10:07.679 --> 00:10:12.720
And then traditionally breakfast, I have uh Bailey's on Irish cream uh coffee.
00:10:12.720 --> 00:10:15.039
And then we're on our way, you know?
00:10:15.200 --> 00:10:15.519
Yeah.
00:10:15.759 --> 00:10:22.720
Um I've got I'll borrow my daughter Stanley, so I've got cold beer on the go when I'm in and out barbecuing and everything to keep it the right temperature.
00:10:22.720 --> 00:10:26.639
Yeah, and there we go, you know.
00:10:26.639 --> 00:10:37.279
I I'm so looking forward to just a relaxing Christmas with the fact that like kitchen and everything's done, dining room stuff done.
00:10:37.279 --> 00:10:43.600
So after so much working on the house since we've been in there in the last 18 months, it's gonna feel more relaxed than last year.
00:10:43.600 --> 00:10:51.279
Um, and I do like having a lot of people over, but as there's less of us here this year, last year I cooked for I think nine of us.
00:10:51.279 --> 00:10:56.240
You know, just to be doing it for like five of us is gonna be so different.
00:10:56.240 --> 00:10:59.360
Yeah, as long as that meat comes out right.
00:10:59.600 --> 00:11:00.559
Yeah, fair enough.
00:11:00.799 --> 00:11:19.120
Yeah, I haven't got around to working out if I want um if I'm gonna also do a ham or if I'm gonna get a pre-done ham just for slicing and around bits and pieces, but because I want to be a bit chilled, that's what's put me off actually making that purchase, you know, and so I have got a ham.
00:11:19.200 --> 00:11:19.519
Yeah.
00:11:19.919 --> 00:11:31.120
Um I've been I appreciate I'm cooking it tomorrow, but I have been a bit uh undecided in terms of the recipe.
00:11:31.120 --> 00:11:41.279
However, um what I did recently say, it was a week or so ago, um, was Shropshire Lad had done like a coke and rum glaze.
00:11:41.279 --> 00:12:05.120
So uh and it was a you know a supermarket ham that he picked up just sort of straight out of the packet, um, and basically just put a I think he put a coffee rub on his uh indirect meter in obviously to get it 63, uh, and then he put a cast iron dish on the other side, poured a couple of cans of coke in on the direct side, and obviously just let it reduce down.
00:12:05.120 --> 00:12:19.120
Um as the as the ham was coming up to to to temperature, he then poured in the rum, but it started to obviously sugar crystallise, you know, go that kind of really caramelised and was just basting it and it looked absolutely immense.
00:12:19.120 --> 00:12:23.919
So just so happens that I do have some coke and I do have some rum.
00:12:23.919 --> 00:12:28.080
So I'm thinking that that that's gonna be my my attempt.
00:12:28.399 --> 00:12:29.679
I think that rum will be good.
00:12:29.679 --> 00:12:36.399
So last year I did a um coke ham and it was very nice, but it's very sweet.
00:12:36.399 --> 00:12:38.480
I think the rum will just give it a big burn your nose.
00:12:38.480 --> 00:12:40.799
Oh yeah, burn your nose, that coke ham.
00:12:40.799 --> 00:12:41.360
Yeah.
00:12:41.360 --> 00:12:50.320
Um I should also clarify my dad's on his way across from Wales at the moment, um, and he has said he's picked some stuff up.
00:12:50.320 --> 00:12:52.559
So I'm not saying I don't know if I've got a ham or not.
00:12:52.559 --> 00:13:01.919
It might be coming down with him because he said he's got a few bits as a surprise, and it normally means meat, and it's whether or not I actually do it for Christmas or if I do it for books a day or afterwards.
00:13:01.919 --> 00:13:03.600
Um he's obsessed.
00:13:03.600 --> 00:13:05.840
I think it's he'll kill me for not knowing this.
00:13:05.840 --> 00:13:16.799
It's a services, I want to say Gloucester, but it might not be Gloucester, but they have like an aged meat counter there, and he said he's pre-ordered stuff from a services section.
00:13:16.799 --> 00:13:22.639
Uh like it's either Gloucester or it's another one, but they have like an aged meat section, a butcher there.
00:13:22.639 --> 00:13:30.240
Yeah, I'm sure people will be screaming at the at the podcast, but if it's not Gloucester, it's it's another one.
00:13:30.240 --> 00:13:31.840
Um, which yeah.
00:13:31.840 --> 00:13:36.480
We've had good meat from there before, so yeah, it'd be interesting to see what it comes up with.
00:13:36.480 --> 00:13:37.440
Fair enough.
00:13:38.240 --> 00:13:39.360
It doesn't sound like something.
00:13:39.360 --> 00:13:43.279
I went to a service station and I picked up a ham.
00:13:43.279 --> 00:13:44.559
Oh, you know.
00:13:45.600 --> 00:13:47.759
Back when I was in Wales, we get most of our meat.
00:13:48.159 --> 00:13:48.879
Service station.
00:13:49.279 --> 00:13:50.639
Back of the lorry, back of the floor.
00:13:50.799 --> 00:13:52.000
And the flowers, any flowers.
00:13:52.240 --> 00:13:56.960
All classically, you do see the um butchers on a van at some car boots and stuff now, don't you?
00:13:57.200 --> 00:13:57.759
Uh that's true.
00:13:58.000 --> 00:13:58.159
Yeah.
00:13:58.159 --> 00:13:59.519
But yeah, it's a bit different, isn't it?
00:13:59.519 --> 00:14:00.080
Christmas Eve.
00:14:00.240 --> 00:14:02.159
Big plastic bag, mystery meat, 20 quid.
00:14:02.639 --> 00:14:09.200
I also don't know how much I trust picking up meat on Christmas Eve on the way down.
00:14:09.360 --> 00:14:09.519
Yeah.
00:14:09.759 --> 00:14:12.399
Because if anything's wrong with that order, that ends up.
00:14:12.399 --> 00:14:15.120
But it's not my problem, that's someone else's problem, to be fair.
00:14:15.360 --> 00:14:17.200
So I've literally sat behind you there.
00:14:17.200 --> 00:14:22.240
I've got the uh Pro Q uh cold cabinet, cold smoking cabinet.
00:14:22.240 --> 00:14:25.919
So again, uh I've got some cheese in there.
00:14:25.919 --> 00:14:36.720
Again, I'm not gonna smoke all the cheeses, but um definitely gonna get some one of the you know, the a cheddar or something, uh more of a hard or semi-hard, hard cheese in the smoker.
00:14:37.039 --> 00:14:37.440
Kiggity.
00:14:38.000 --> 00:14:44.799
Exactly, for uh Christmas Eve or Christ sorry, it's Christmas Eve today, Christmas Days Eve.
00:14:44.960 --> 00:14:45.279
Yes.
00:14:45.519 --> 00:14:46.000
Cheese board.
00:14:46.240 --> 00:14:50.720
Yeah, you know, the the classic uh cuts, cheese.
00:14:51.039 --> 00:14:53.360
Yeah, I'm not I'm not one for Christmas pudding generally.
00:14:53.360 --> 00:14:54.720
Give me a cheese board any day.
00:14:54.960 --> 00:14:56.399
That's your wife's nickname for you now.
00:14:56.799 --> 00:14:57.200
Christmas pudding.
00:14:57.200 --> 00:15:02.960
Yeah, it's not as that it's not as affectionate as that normally.
00:15:02.960 --> 00:15:12.320
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00:16:13.039 --> 00:16:18.320
Having look at the last year.
00:16:18.320 --> 00:16:30.720
You know, we've gone through fits and start, been able to release as much uh content as we want and not, and we've kind of moved more towards every other week rather than every week when we've got seasons, but that's to stretch things out for everyone listening.
00:16:30.720 --> 00:16:33.519
What have been your highlights of this year?
00:16:34.399 --> 00:16:45.600
Oh, er that's a really good one because from a content perspective, it feels like we've been pretty crap actually this year, in all fairness.
00:16:45.600 --> 00:17:00.799
Um I regret more that we've probably not released as much content, and I think really just because of what you know life that was going on, we didn't get out too much in terms of going out to events and seeing people.
00:17:01.120 --> 00:17:02.960
Sizzlefest, we didn't go to Sizzle Fest this year.
00:17:03.279 --> 00:17:19.920
Well no, but Ormi Topia, or you know, there was the um barbecue community cookout that's um was was, you know, there's quite a few events that we probably would next year and in other years, but we just didn't get around to it for for whatever reason.
00:17:19.920 --> 00:17:28.240
So um but I do think um what's good and it feels good to be back.
00:17:28.240 --> 00:17:36.000
I know that we've released a few episodes here and there this year, but I think you know, season seven, which has already launched, yeah.
00:17:36.000 --> 00:17:38.880
Um we're edging ever closer to a hundred episodes.
00:17:39.119 --> 00:17:40.640
We are edging you, we are edging you.
00:17:40.640 --> 00:17:47.920
Always oh well, it's it's not November anymore, but we've got um some fantastic episodes coming as well, which are quite.
00:17:48.319 --> 00:17:52.079
Yeah, so the one obviously the ones that have already come out are great.
00:17:52.079 --> 00:17:54.799
Um, and we've still got some bangers to come, right?
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