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We'd love to hear from you, drop us a text! A Somerset Grill transforms a backyard into a theatre of flames, smoke, and sizzle. Owen's new Argentine Asado-style cooker became the centerpiece of an unforgettable five-hour cooking session where we lost ourselves watching flames dance across carefully prepared meats. The adjustable grates allow precise temperature control as wood burns down to perfect cooking embers – a dramatic departure from standard charcoal grilling that connects you to cook...
We'd love to hear from you, drop us a text!
A Somerset Grill transforms a backyard into a theatre of flames, smoke, and sizzle. Owen's new Argentine Asado-style cooker became the centerpiece of an unforgettable five-hour cooking session where we lost ourselves watching flames dance across carefully prepared meats. The adjustable grates allow precise temperature control as wood burns down to perfect cooking embers – a dramatic departure from standard charcoal grilling that connects you to cooking's primal roots.
We put Brewdog's new barbecue rubs and sauces to the test on chicken wings, finding their Punk IPA-inspired sauce deliciously fruity while their hot sauce proved disappointingly vinegary. The Somerset Grill showed its versatility as we moved from homemade sausages to gammon joint and even a whole pineapple that caramelized beautifully when placed directly on glowing embers.
Cooking mishaps make for the best stories, and Dan's work barbecue disaster didn't disappoint. Despite careful planning and budgeting for 40 hungry colleagues, he somehow managed to leave the burger shop without actually purchasing any burgers – leaving 48 buns but zero patties! Thankfully, his backup sausages saved the day.
The UK barbecue community continues growing with festivals like Smoke and Fire Ascot drawing crowds, while barbecue tourism gains momentum as enthusiasts organize Texas tours to experience authentic pit cooking at its source. Looking ahead, we're excited about the Big Barbecue Community Cookout this October – a bring-your-own-everything gathering where passionate grillers will share knowledge, techniques and undoubtedly a few cooking failures.
We'd love to connect with small businesses and innovators in the barbecue space – reach out through our website or social media to share what you're seeing in this vibrant community. Until next time, keep those fires burning and don't forget to actually buy your burgers!
AOS Kitchens are a leading outdoor kitchen design and installation specialists based in Hampshire
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For all of our other episodes you can listen or watch them on our website.
00:00 - Somerset Grill Adventures
05:10 - First Cook Experiences
13:20 - Brewdog BBQ Sauce Testing
18:37 - Outdoor Kitchen Ad Break
19:59 - Cooking for Colleagues
22:40 - Briskets and Pork Ribs
28:28 - Barbecue Festivals and Events
34:00 - BBQ Community and Future Plans
WEBVTT
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Today's episode of the Meat and Greet 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 back to another episode of the Meat and Greet Barbecue Podcast.
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Me and dan again hey back to uh chatting rubbish I I cannot wait.
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I cannot wait to chat today.
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Oh, because we've had a barbecue together since we last spoke.
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We've got plenty of juicy nuggets to talk about have we?
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okay, we will have some guests soon, dan.
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What are we talking about today?
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Well, the first thing I want to talk about, particularly after your apology your national apology to everyone is that fantastic grill that you picked up.
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Can you walk us through what you got, why you picked it, and then we can talk about the funds and joys of barbecuing on it?
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Yeah, so I bought a Somerset grill.
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So well, obviously I'm sure a lot of people know what that is or who they are, but a company based in somerset and they do the kind of argentine asado style grills, so wood fired cooking, that you basically obviously create a big fire and it's got grates where, as the the wood kind of burns through and turns into embers, it slips down over the cooking area.
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But you can change the height of the cooking area, um, by wheeling it up and down, so obviously, therefore, you can control temperature.
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Uh, so a lot of theater, which is really cool.
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It burns bloody hot, as you, as you know, um, but all in all, just, yeah, it's been fun to just play with a new grill.
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Obviously, you came round and we used it for the first time together.
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It was good fun, wasn't it?
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Absolutely loved it.
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Like you said, I enjoyed the theatre of it.
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We haven't or at least I definitely haven't done much proper live fire cooking like that before.
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It's very different than using like lumpwood charcoal or anything in a grill that's got like a thermometer on it.
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It takes a lot more, but I feel you get a lot more out of it, particularly from an experience point of view.
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We were discussing the fact that we could both have just sat there staring at the flames, licking up the top part of the grill for hours and hours on end and just lost ourselves in it.
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How did you find the for want of a better word satellite purchases around a grill like that?
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I mean, I don't know if you had to buy different types of woods.
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If you've looked at different types of woods, uh, were there any other kind of accessories or anything else that you you bought for it?
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uh well, so ben who, who um runs somerset grill, um he, they've got some really good resources on their website and one of them is around the wood, and he gave some recommendations on which suppliers you know to use.
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I think there's about four or five different suppliers that he recommends.
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So I well, I literally just read that blog post with the links, had a look through.
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I can't remember which one I went for in the end.
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I think it was Love Logs, but they do like an Asado, like an Asado kit.
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Yeah, so it comes with like thinner splits and then also the wood as well.
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Love Logs, yeah, it was Love Logs.
00:04:05.024 --> 00:04:05.525
You logs.
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You do love logs as well, so it's a nice match there.
00:04:07.941 --> 00:04:14.570
Do love logs, and you've got wood now too, so yeah.
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So in answer to your question, um that yeah, they had some good resources in terms of what to buy.
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Obviously, I've already got loads of firelighters and all that kind of stuff.
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Anyway, I chose at the time just to buy the searing grate to go directly on top of the wood burning.
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But they have kebab skewers, they do a plancher, they do a rotisserie, because I've got things like blackstone, because I've got rotisseries for the weber and all those.
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I chose not to purchase those, but we'll see how long it is before I purchase those I can see that's burning a hole in your conscience it's just like the pizza oven, isn't it?
00:05:04.853 --> 00:05:07.362
you know why have one pizza oven when you can have two?
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yeah, yeah, why have one rotisserie when you can have two, you know, but anyway.
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So I I didn't buy those, but you can, um, and yeah, so it's uh, yeah, it's really.
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I have really enjoyed it.
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Um, I also have to admit I have used it a couple of times and, to be fair again, they kind of talk about, you know, I think, one in the faqs can you use it with charcoal?
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And the simple answer is yes.
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So there is a couple of times where I've done what I'd classify as a quick cook, where I have just used some chart've used it with lumpwood charcoal.
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So I've still used a chimney starter and then just poured it directly into the fire bed.
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It's basically got a load of fire bricks, heat bricks, just poured them straight onto there and cooked.
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And that was mainly because I was cooking for myself, so I didn't want to do like a whole burning, you know, by doing through the wood cooking.
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Yeah, yeah, of course it does take quite a while to burn through wood, create the embers, so, um, something, yeah, more for you know, for hence why I was saying about that theater barbecue is it's great for, like social occasions.
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Um, by using the charcoal in it, even though it felt like it was cheating a little bit it.
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It was easy just to use for a quick cook for me and the first cook, the first cook that we did.
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So we started out with some of your homemade sausages that were really good, so we went for the brisket ones and the other sausages.
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Were they kind of your regular blend?
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I know it was what, was it the guinness sausages?
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I'm trying to remember.
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I've slept since then.
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Uh yeah, no, uh.
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So I think there was some smoked brisket sausages and uh, yeah, I think it was just some pork, just some standard pork ones.
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So which was really good.
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And then we followed that up with, uh, chicken wings.
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So we were lucky enough to be sent through um some of the new barbecue rubs and also sauces from brew dog, so we tried them out on some chicken wings, didn't we?
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Which was different, should we say.
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Yeah, 50-50 for me.
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Yeah, it was three different flavours, wasn't it?
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The main kind of barbecue sauce that we had that was like kind of tropical one that was, should we say, packaged up like a punk, wasn't it?
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Kind of the blue logo and everything yeah.
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That barbecue sauce was really really nice.
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We really really enjoyed that.
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And again, what I'm about to say is subjective.
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I guess Everyone's flavors are slightly different.
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But both of us commented that the kind of hot sauce version we both found quite vinegary.
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I don't know if that's more to cater to a wider audience's flavour, I don't know.
00:08:13.733 --> 00:08:14.985
I just found it very.
00:08:14.985 --> 00:08:20.850
But then I feel the same about the Frankie's hot sauce as well.
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I also find that that's horrible.
00:08:22.447 --> 00:08:24.913
Yeah, I find that Just horrible.
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Maybe we're not the right people for that hot sauce as well.
00:08:25.485 --> 00:08:25.620
I also find that that's horrible.
00:08:25.620 --> 00:08:25.795
Yeah, I find that just horrible.
00:08:25.728 --> 00:08:30.358
Maybe we're not the right people for that but yeah, I I really enjoyed the punk ipa.
00:08:30.358 --> 00:08:36.712
I mean, obviously it was great for brewdog to send, yeah, to send for us to test and, and you know, really appreciate it.
00:08:36.712 --> 00:08:41.913
But yeah, honest feedback with honest feedback is that the punk ipa I really quite enjoyed.
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Like you said, it did have that kind of, uh, sort of fruitiness to it like an IPA, right, um, and the rub and also the complementing sauce worked really well.
00:08:53.732 --> 00:09:05.948
On wings, yeah, just just wasn't quite as uh, quite as nice with the other one, but, um, yeah, I think overall obviously we had a mix of your standard sausages.
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We did some wings.
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We kind of slower cooked the gammon joint, didn't we?
00:09:11.250 --> 00:09:17.269
And some, um, yeah, we, you know, whole pineapple, so we ended up kind of like salmon pineapple.
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Um, now I could scam and steak and pineapple to me, didn't we?
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Which was, which was again quite nice because we put the.
00:09:25.129 --> 00:09:34.821
We kind of had the pineapple going on the grate at a certain level and then kind of ended up putting them directly onto the bed of coals, didn't we?
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Just to kind of give them that char.
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But again, I thought it was really tasty.
00:09:39.919 --> 00:09:46.110
I think lots of people have done pineapple, I think, and it does work pretty well on the embers, doesn't it?
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Yeah, and it's not being afraid when you think that it looks burnt because you're going to cut all that off, but if you get it right it almost feels like it's kind of fermented on the inside.
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It has almost a rum kind of feel to it, in my opinion.
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Anyway, I absolutely love that flavour, particularly with a gammon.
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It was good fun doing that on there too.
00:10:05.494 --> 00:10:11.292
Question for you did you ever find the hooks that you'd misplaced to hang it up on a chain?
00:10:11.292 --> 00:10:14.485
Because I know initially we were hoping to hang it up on a chain yeah.
00:10:14.645 --> 00:10:16.308
So again, you can purchase hooks.
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I didn't purchase the hooks because where I make bacon, obviously I have hooks that I use in my fridge and stuff to hang the bacon for it to dry.
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I found one of the hooks.
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It doesn't fit, and I think the other hooks that I do have, although I think they'll fit, I just think what am I trying trying to say?
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It's almost like the bend where it would wrap over the pole that runs along the grill.
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I think it's almost not.
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It wouldn't be tight enough.
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So, as you, as you put, as soon as you put some weight on it would kind of slip off.
00:10:56.568 --> 00:10:59.582
So again, I probably should invest into the hooks.
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Um, to be fair, however, I don't know about you, because it's the perfect barbecue to do it, but fundamentally I, I just I don't know.
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I know that we, you know everywhere you went, and still now you, you see a lot around Tomahawk steaks.
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That type of thing would absolutely be perfect.
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Right, so you drill, you drill a.
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You drill a hole through it, whack it on a hook.
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You'd see a lot around tomahawk steaks.
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That type of thing would absolutely be perfect.
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Right, so you drill.
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You drill a hole through it, whack it on a hook, put it onto the asado and, obviously, just let it cook with the embers underneath.
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It'll be absolutely beautiful.
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My main problem is that you're paying so much for the bone.
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Yeah, well, I I quite enjoy that for like a theatre point of view, and I think if you shop around sometimes you can get better.
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I mean, I've seen the cuts where they've just literally cut the bone off and what they've actually done then is just charge you more for the weight, if that makes sense.
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So instead of like £19.99 for like a kilo or a pound or whatever, it'll be like £30.
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So even though you're not paying for the extra weight, they've still charged you more.
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So I think I understand what you're saying.
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I think, if you look into it, in a lot of cases it's a false economy.
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Or maybe that's just where I've purchased them from.
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Yeah, maybe.
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What else have you cooked on there?
00:12:24.700 --> 00:12:29.684
You said you've done a few different cooks on there uh, yeah, what have I done?
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uh, I did sort of I did a breakfast.
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I did some breakfast in terms of I did sort of sausage, sausage and bacon bagels, just a quick, quick go.
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Um, I've cooked a spaghetti bolognese on there.
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So I had the wood going boiling the water and then I had a cast iron dish on the grill, really low to the embers.
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I probably could have put the actual cast iron in the embers, but I just had it as low as it would go.
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So that was quite nice.
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So, again, cook the spaghetti and all that, you know, while it was directly over the um flame.
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Um, again, we kind of had the in-laws round.
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Um, and what did we do?
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Did some kebabs?
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Um, I've got some like garlic breads out there.
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Like I've just done a few bits and pieces kind of here and there.
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Um, yeah, I think it'd be fun to do, use like a big petromax and do like a chili for hours on there and cook other stuff all around it, and whether you serve at the same time or around.
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I just think that would be nice to have everything cooking.
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This one big cast iron pot in the middle um, just blipping away.
00:13:51.245 --> 00:13:58.274
Yeah, I mean like a Dutch oven, right, you could just put it on straight on top of the embers, so as the embers fall through, they'll just obviously go around the thing.
00:13:58.274 --> 00:14:00.491
I did actually recently cook a chilli.
00:14:00.491 --> 00:14:06.994
Yeah, I got some braising steak from the butchers, but I used the Weber actually for that.
00:14:06.994 --> 00:14:09.629
Yeah, this time last week.
00:14:09.629 --> 00:14:17.433
Um, so I haven't used the somerset grill for something like that, although I did bolognese, but I'd be interested to try something a bit larger.
00:14:17.433 --> 00:14:38.333
Yeah, um, not necessarily saying like a brisket, although I did pick up a brisket last week, but you know just something, I think what the um, but you know just something, I think what the Essentially what they're saying you can cook anything on it, but you know, no doubt you can cook potatoes or or whatever on there.
00:14:38.333 --> 00:14:42.898
So, yeah, just got to, just got to play with it a little bit more, but it is good fun for sure.
00:14:42.918 --> 00:14:47.542
I definitely need more wood, because obviously we ended up cooking on it for what?
00:14:47.542 --> 00:14:49.905
Four hours?
00:14:49.905 --> 00:14:52.613
I reckon it have been longer than that, even five hours.
00:14:52.613 --> 00:14:54.599
Uh, we went, we went through a considerable amount.
00:14:54.599 --> 00:14:59.652
So, um, yeah, all good, though, um, what about you?
00:14:59.652 --> 00:15:01.937
What have you been doing recently, in the last couple of weeks?
00:15:02.966 --> 00:15:07.758
so, um, I did some cooking in the wild, which was a feature that I said I wanted to launch.
00:15:07.758 --> 00:15:11.015
Um in a previous episode that owen said had no legs in it whatsoever.
00:15:11.015 --> 00:15:21.657
But I did barbecue for work colleagues, which was nice, and what's really on trend is I could also link a barbecue fail into it as well.
00:15:21.657 --> 00:15:26.657
So it's a perfect, perfect anecdote for this, although I wish things went better as always.
00:15:26.657 --> 00:15:32.594
Anecdote for this, although I wish things went better as always.
00:15:32.594 --> 00:15:44.589
So I work at the University of Essex on campus around the lake, we have a few like built in barbecues, kind of almost like old style brick ones, although what's quite good is they put grooves in so you can raise or lower the grills, and they're large, really large.
00:15:44.589 --> 00:15:46.711
So that's nice.
00:15:46.711 --> 00:15:53.748
So we had a budget that was put out and I said, yeah, I'm happy to cook for everyone.
00:15:53.748 --> 00:16:08.072
So me and my boss went out and we went to buy everything and as we're going around, we're doing scans, you shop to make sure we stayed on budget and we were cooking for 35, 40 people.
00:16:08.072 --> 00:16:18.690
So I got the sausages, scanned them in, got the buns, went and got the veggie sausages and the veggie burgers while we were there, went across to the burgers.
00:16:18.690 --> 00:16:21.719
We're like cool, start looking at them.
00:16:21.719 --> 00:16:22.664
These would be perfect.
00:16:22.664 --> 00:16:24.311
So let's get these.
00:16:24.311 --> 00:16:25.033
Are packs of four.
00:16:25.033 --> 00:16:27.553
Let's get 10 of these packs of four burgers.
00:16:27.553 --> 00:16:30.548
Discussing it, sort that out.
00:16:30.548 --> 00:16:31.028
Go around.
00:16:31.028 --> 00:16:32.991
Do the rest with the leftover money.
00:16:32.991 --> 00:16:37.720
Buy some refreshments hard and soft for different people depending on what they wanted.
00:16:37.720 --> 00:16:39.907
Get to Tilpay.
00:16:39.907 --> 00:16:42.070
Get back on campus.
00:16:42.070 --> 00:16:43.812
Start setting up an hour later.
00:16:43.812 --> 00:16:45.894
Where are the burgers?
00:16:45.894 --> 00:16:47.777
Can't find the burgers?
00:16:47.777 --> 00:16:49.440
Go back up to the cast to double check.
00:16:49.440 --> 00:16:50.221
Get the receipt out.
00:16:50.806 --> 00:16:57.432
We had looked at all of the burgers, discussed that they'd be good and then put them back and hadn't scanned them or paid for them.
00:16:57.432 --> 00:17:05.653
So we didn't have 40 burgers, but we did have 48 buns, luckily.
00:17:05.653 --> 00:17:08.837
Luckily, we'd bought enough sausages, 48 buns.
00:17:08.837 --> 00:17:09.479
Luckily.
00:17:09.479 --> 00:17:16.230
Luckily, we'd bought enough sausages and veggie sausages to cover everyone.
00:17:16.230 --> 00:17:25.944
We had 12 veggie burgers and I think only four or five veggies, but we thought we'd give other people meat free option anyway.
00:17:25.944 --> 00:17:29.593
So we were fine with halloumi and staff.
00:17:29.593 --> 00:17:30.387
It was all sorted.
00:17:30.387 --> 00:17:33.780
But just had some people like where's the burgers?
00:17:33.780 --> 00:17:34.584
Where's the burgers?
00:17:34.584 --> 00:17:47.051
We were promised burgers, um, and also my boss now has like, after we got through a few like 32 burger buns to try and get through over the next few weeks.
00:17:47.051 --> 00:17:55.357
Um so I'm not the biggest fan of scanners you shop because I think it opens up to idiots the possibility of missing things.
00:17:55.880 --> 00:18:00.317
I've never used it well, so one out of one times that I've used it.
00:18:00.317 --> 00:18:11.059
Now it's gone, um, so yeah, but but that was really good and I've said before on here and to you, I'm not usually a fan of cooking for people.
00:18:11.059 --> 00:18:15.797
I find it quite pressurizing normally and I worry, really enjoyed it.
00:18:15.797 --> 00:18:18.492
I think it's because I knew what I was doing.
00:18:18.492 --> 00:18:20.071
I had two different grills on the go.
00:18:20.071 --> 00:18:23.193
I had one for veggies, one for the meat.
00:18:23.193 --> 00:18:30.138
I had plenty of time, brought the chimney starter along, got everything lit properly, took it slow and it's perfect.
00:18:30.138 --> 00:18:35.637
I spent the whole time flipping around sausages, looking out over a lake playing games.
00:18:35.637 --> 00:18:36.871
It was great, really enjoyed it.
00:18:36.871 --> 00:18:42.278
I think I was barbecuing for probably about three hours, three and a half hours.
00:18:42.278 --> 00:18:44.352
Really good fun, really enjoyed it.
00:18:47.205 --> 00:18:52.374
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00:19:50.174 --> 00:19:59.736
Visit aoskitchenscouk have you cooked for your colleagues yet?
00:19:59.736 --> 00:20:02.420
And the vegan challenge that we set you?
00:20:03.465 --> 00:20:04.267
uh, so I need to.
00:20:04.267 --> 00:20:28.045
Uh, obviously in the last episode right, we were talking about that vegan challenge, not going to lie completely forgot about it and suddenly realised that I mean, by the time this episode has gone out, the event would have passed, but I'm seeing that person in four days time and realising that I need to actually do it.
00:20:33.865 --> 00:20:34.788
So, yeah, that's a tomorrow's problem.
00:20:34.788 --> 00:20:37.636
That, very much knowing you as I do, sounds like a that ain't gonna happen.
00:20:37.656 --> 00:20:46.204
I'm gonna do something else, probably, but I can't see it needs to be done because he'll definitely call me out on it oh, and owen is not one to be called out on something.
00:20:46.605 --> 00:20:48.328
He stays true to his word.
00:20:48.328 --> 00:20:52.035
Yeah, I'm intrigued to see how that goes.
00:20:52.035 --> 00:20:58.626
I'm looking forward to it going up on our Instagram, no matter how it goes.
00:20:58.626 --> 00:21:01.451
If it goes well, if it doesn't go well, yeah, I'm really intrigued.
00:21:01.451 --> 00:21:08.039
I've also heard that it's quite interesting to get the flavour levels right, depending what spices and bits and pieces you put on there.
00:21:14.067 --> 00:21:18.413
So it'll be interesting to see if you go in dry or if you're gonna lube it up with some flavour for them?
00:21:18.432 --> 00:21:18.794
no, not sure yet.
00:21:18.794 --> 00:21:19.315
That's tomorrow's problem.
00:21:19.315 --> 00:21:20.757
Um, back back to normal cooks.
00:21:20.757 --> 00:21:41.188
So I've also had brother and sister-in-law come over and the father mother-in-law come over and did a big barbecue and for the first time in ages I reckon possibly a year, if not close to a year I did a full-blown brisket, which was really, really good.
00:21:41.188 --> 00:21:42.009
It went well.
00:21:42.009 --> 00:21:45.092
It was grass-fed brisket as well.
00:21:45.092 --> 00:21:48.736
Um, that I'd got from um jonathan davidson.
00:21:48.736 --> 00:21:55.970
Um, I also did some pork ribs too, um, and I got away with it.
00:21:56.009 --> 00:22:22.673
But I did the really ballsy thing that sometimes ceramic egg owners do once you've got the timings and temperature down lit it at seven, got it up and running, got the brisket on there, left the brisket on for a few hours, kept an eye on it, worked out roughly my head timings, got the pork ribs I had and thought they'll probably take maybe three, three and a half hours and then resting.
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