Fire, Music, And Meat: DJ BBQ’s Journey

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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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Hello and welcome to another episode of the Meet and Greet Barbecue Podcast.

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Owen and I are delighted and excited today to introduce uh this guest.

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Um, so much uh personality and passion in there.

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Christian really needs no introduction.

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So here is DJ Barbecue.

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DJ Barbecue, welcome to the podcast.

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We're very, very excited to have you here.

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Uh I've been following you for a very long time.

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Please introduce yourself.

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I'm pretty sure most of our listeners know who you are, but do give uh yourself an intro.

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Uh thanks for having me.

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I appreciate you guys even reaching out.

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Uh, it's always an honor doing a podcast and talking to uh fellow uh barbecue aficionados, live fire artisans, and just people who care about getting outdoors and cooking out.

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Uh my name is Christian Stevenson, aka DJ Barbecue.

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And I've been, yeah, I kind of launched DJ Barbecue in 2012.

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Uh luckily for me, I got kind of uh I was founded by Jamie Oliver's people, which kind of helped me really push the brand on YouTube with his channel.

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And then um, yeah, I just kind of bought a food truck or built a food truck, bought some smokers, kind of tweaked them, put them on trailers, and started hitting the festival circuit.

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And now I catertained for a living.

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And uh, we wrote a bunch of books, and we just want to empower people to get outdoors and have a good time and cook out.

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That's what we do.

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We want people to cook deliciousness because I think it's an empowering thing.

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The quickest way to someone's heart is through their stomach and their ears.

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Most definitely.

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So uh I well 2012, so you know, already been doing DJ, you know, under the DJ Barbecue Brown for a long, long time.

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Um so where did you go from that kind of uh initial concept, as you said, working, you know, kind of with the Jamie Oliver brand to I'm just gonna go buy a food truck, buy a load of smokers, and and and off I go.

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Well, in the concept, so I've always cooked barbecue and I've always DJed.

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So I could I cook barbecue from the age of six because my my parents, my mom was the disco queen of the east coast.

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So she was at Studio 54, partying it up with like Andy Warhol and Grace Jones.

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My dad was a naval man, uh, he was the officer and the gentleman, and he and he was stationed down in Virginia Beach, and the local beauty pageant winner fell, you know, fell for the officer and the gentleman.

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Uh, and my dad won me in a landmark court case in the 70s, and he knew barbecue because he grew up in Iowa, Midwest, and his dad cooked barbecue.

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He taught my dad how to cook barbecue, and then that's and then from the age of six, I was cooking barbecue.

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Um, and that that so it was always there, and I've always been DJing.

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I think I started DJing since uh I think 18, you know, university, college, parties, and then went to radio.

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Uh, and then I just did a lot of like festivals, and I was at a festival called Loch Ness on the banks of Rockness, no, Roch Ness on the banks of Loch Ness, and I was headlining.

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Uh and my buddy, who's the prodigies DJ, Toby Malaj, was opening for me.

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And he headlined on the Friday.

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We swapped headline sets, and he, I was like, I don't want to follow Toby, he's too good.

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Anyway, I was able to pull off a good set on the fry on the Saturday, but everybody started ticking their clothes off uh on the Saturday night.

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And I was like 15 deep out of the tent, and everybody's like going forward, it's heaving, and everybody just starts chucking their clothes off.

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And I'm looking at this crowd, I'm like, what am I gonna do when I turn 40?

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What am I gonna do when I turn 50?

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And that's when I came up with the concept of DJ Barbecue.

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Um I I figured I could make a destination because I've been doing all the festivals and I was doing destination stuff, but for brands and and sound systems, and I was like, I'll I'll give them a reason to stay.

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You know, it might come for the music and stay for the food, or they might come for the you know, vice versa.

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So that's kind of how DJ Barbecue was born because I've always enjoyed DJing and Catertaining, you know.

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I just I love to throw a party, and that's what we do now.

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And we've been doing we we uh and I was building like the areas at festivals.

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Uh, we were like, you know, gazebos, wood frames, corgate iron, kind of like the juke joints in the south.

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We were kind of having those built.

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And but it was always a it was like a day build and a day to take it all down.

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And uh and I was like, okay, I need to get this quicker and I need hot water.

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It got kind of a lot easier.

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And that's when um I was at a festival for reno cars, and Jamie uh had had did a deal with them where they built Jamie Oliver two food trucks, and I'm um, and Jamie couldn't go to everything, so I they would send me off to like, hey, represent Jamie Oliver.

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And I'm like, okay, that's cool.

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So I'm there doing some demos with this food truck, and it's got all the branding on it, Jamie Oliver Food Tube, Reno.

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And this guy taps me on the shoulder.

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I'm about to get some food.

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I'm gonna get, I'm actually ordering barbecue from like the it's it's a it's a reno summer picnic.

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And the this guy taps me on the shoulder.

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He had a North American accent.

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He's like, um, so what do you think about the food truck over there?

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I was like, it's great.

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We're mobile, we can clean really easy.

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Um, you know, it's amazing to have hot water buses.

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Don't tell anybody from Renault, but I'm gonna I'm gonna steal it when uh when I'm done today.

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I would I think I said nick it, and then I go, I'm gonna steal it, but don't tell anybody.

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And I knew he was Renault.

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And he's like, well, don't steal it, I'll build you one.

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And I go, what do you mean?

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Build me one.

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And he's like, I'm Ken Ramirez, CEO of Renault Europe.

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And he shook my hand, and within a year he built me a food truck.

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Wow.

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And uh that kind of I was like, that's a big help.

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Because, you know, it's just is you're really barbecue's hard.

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You know, we barbecue's a hard uh thing to do, and it's fun, but it's like it's it's a long process and it's expensive.

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So any any little help you can get, you know, I'll take it.

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So now we have a food truck and and uh we're mobile, and I put a hitch on it so we can pull the smokers and everything and do uh authentic Carolina barbecue.

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Also, I suppose the barbecue culture in the UK would have been very different from way where you grew up and everything.

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So barbecue in the UK in 2012 must have been very different, and what you brought to the table must have been shocking to people who've only had kind of half-raw sausages in the middle for a lot of that time.

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And that that was it.

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Like we were trying to like do like proper slow and low stuff and showing them how to like cook cheaper cuts, you know, frontal muscles with all the collagen and the connective tissue, and how to treat those muscles so you can get a good, you know, get a good result, something delicious.

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Uh, and also, you know, how to cook even the stuff that we used to cook in, like chicken and sausages and burgers and the steak, and how to get a good result out of that.

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So you're not dying of, you're not getting food poisoning from salmonella.

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Um, yeah, it was it, but but England, you know, I went to grill stock uh pretty early.

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I forgot which grill stock we went to, like one of the first ones, 2014, 2015, 2016.

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And I was pretty blown away with the level of you know where it was.

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Bunch of swines went to uh went to the the Kansas City Championships and and won, you know.

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So England was, you know, putting their name on the map uh quite early.

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I but you know, it was also letting everybody else know about it, you know, and that's kind of what my mission was.

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I was I was the food editor for FHM and I was writing you know monthly articles in there to kind of like empower people to cook barbecue.

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So yeah, there's nothing better than making helping people along that journey.

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So uh for for for complete newbies, let's you know, no one's that's never picked up a uh a grill before or never cooked anything over fire or charcoal.

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What are what would you say?

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What's the kind of biggest piece of advice that you'd give someone to try and give them confidence?

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Indirect.

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Just keep yourself safe zones.

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It's a it's it's the one piece of advice I give most people, and then they it changes their game.

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Um, yeah.

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Always like two different.

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I mean, I cook a lot on a on a Kamado and a Weber, and with the Weber, I won't I never have charcoal everywhere.

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Unless I gotta get things done, you know, and I'm cooking for lots of people, and it's it's a certain tool, but I just want temperature zones.

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Plus, I'm drinking a beer.

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Yeah.

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You want to drink a beer, you want, you know, places to go, and especially with chicken and the fats and thighs and dark meats and uh that when those fats render, they hit the coals and you get the flames and all that.

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And nah, just give yourself temperature zones.

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And also, I think later on I learned, you know, when I cook barbecue, I don't, I don't probe.

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I I've never probed.

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I've just done it by touch and feel.

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But when I'm roasting and grilling, I cooked attempt, not the time.

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And those are like the two things I I try to say, you know, temperature zones, indirect, direct heat, and and cooked a temp, not the time when it comes to grilling.

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Because if you're gonna go do a steak, that's a big investment again.

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You know, brisket's a big investment.

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But I'm looking for that wobble.

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You know, meat starts off soft and then you put heat to it, and then it tenses up.

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And then, you know, when it's like a frontal muscle, then you want it to slow cook and then relax again and go swooshy, like you know, when you're putting your thumb between the bones on the ribs or you're putting your thumb through that the pork shoulder, you know, you're looking for it's soft to tough to soft again.

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And if you do it wrong, it'll stay tough, and that's where you don't want it to go.

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But it's just trying to find that arc where you get to the meat stall and you get goods.

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But yeah, but always invest in a good probe.

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I like I I use a thermopen and uh and when I'm doing steak, I probe the crap out of it because I used to do it all by touch and you know what the steak feels like, and I still touch it, but when I want to pull it off, I want it at a certain temperature that I want to be able to let it rest so it hits where it's perfect.

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Like I cook the turkey till 64 degrees and let it rest to 72, you know, because it turkeys, if it's slow growth, will rise 10 degrees in in an hour when it's out of the cooker.

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It's that thing, isn't it?

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How it's also trusting the rest and trusting time to be on your side.

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I think that's one thing that we can be very guilty of is rushing the afterthought, particularly if you've mistimed something, because a barbecue takes as long as barbecue takes, right?

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But the rest is done when it's done.

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Yeah, yeah, exactly, right?

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That's it.

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It's just it's trusting the rest, and and and trusting you.

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I guess the more you do it, the better you get at it, and that's why you guys are into it.

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Like, you know, you you know you know how to get good results, and it feels getting to know your cooker, getting to know your fuel, getting to know the muscles, getting to know your your the touch and the probe and all that, and that and it's in its experience, you know.

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During lockdown, I was doing a lot of barbecue because of I just I had a little um I'm I'm a I was a solo dad raising three boys on my own, and I have a little backyard in southeast London, and I have a little Romeo and Juliet balcony.

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There's no there's no balcony, but there's a little like a little rail there where I can open up doors, and I was cooking by smell and what I could hear down there.

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But then if I couldn't hear it, I I was just smelling it.

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I could it I was like, oh my god, I think I'm I'm running too hot.

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And I would run down and you know, close my dampeners.

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But it's amazing how you you you get good at that.

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Like my a lot of times, my smokers, the the the gauges break.

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So we're just cooking, we're just touching the top of it, you know, we're listening, we're smelling.

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It's really amazing to use those other senses to to get the best results.

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I mean, that's definitely taking it to the next level, though, isn't it?

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In in that most people are very much going by their their temperature gauge on the on the on the grill.

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But it feels good when you can get there.

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Uh I'm I mean, I'm not there, so it must absolutely, but surely that must have taken dude, just use that nose.

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I know I got a big one.

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But just going through that process then of uh you know being so you know reliant on those other senses, does that mean there has been some times when you're kind of getting used to that and not the visual of of the thumb uh the thermometer where it's it's completely not gone so well?

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I think we did for two summers of festival catering, we didn't have because like my things are made in uh Georgia and America, my smokers, they're langs, they're offset firebox, and I I had none of the gauges worked.

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So we we just it was myself, Choppy, and a guy called Matt Williams who started Oxford Charcoal and then went on to do Whittle and Flame.

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And we we would just like we would just be touching it.

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He Matt Williams can touch, can move live fire around.

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So when he touched it, he was there for like you know, five, six, seven, eight seconds.

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You know, if it's running hot, you're like two seconds and you're like you're burnt.

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But usually you want to be able to put your hand on the top of the smoker near the the smokestack for about five seconds, you're like, okay, we're good.

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We're we're hitting.

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But that's how we cooked.

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And listening for that little sizzle, knowing those fats we're rendering, and we're gonna get through the meat stall.

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It's it's pure intuition, then, isn't it?

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You've you've that's what you're running on.

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Yeah.

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Yeah.

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And then I called the guy who makes my can I get some temperature probes?

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Because there's people that are might be because I might be DJing, you know, and we have a sound system and a stage right next to the cookers and the food truck.

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So I gotta like do other stuff.

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So I got some probes that worked, some temperature gauges.

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We we have we had one smoker.

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I've sold it to Big Grill in Dublin that had I think six probes on it.

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It was 108 inches long.

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Uh Lang.

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Is that male inches or like actual inches?

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Yeah, 108 inches long.

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They call it the Intimidator.

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It's the biggest smoker that uh Ben Lang like rolls and makes.

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And uh it just took forever to get temp.

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So, and it's a pain in the ass to transport.

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So I sold that to a friend that runs the festival.

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So all the big pit masters when they come over from America, they get to use that smoker.

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So it's always a joy to go watch those guys run my smoker.

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But I I take a 60-inch uh offset lang.

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I can fit about 20, 22 to 24 shoulders in there, pork shoulders.

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And then I got a 42-inch grille on the front, so I can do burgers and shoulders.

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So I can do quicker food and slow food because I ran out, I realized like I kept running out of pork shoulder at festivals.

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I was like, well, can't, you know, can't just make it real quick.

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So I started doing burgers to just have something to feed the people.

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Uh and they like like Smash Burger type or or no, everything's over Live Fire.

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Uh, I mean, I cook a lot of Smash Burgers at home.

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But yeah, and for festivals, everything's over Live Fire.

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We make our own charcoal.

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We we get charcoal in from Love Logs, Black Dog Forestry.

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Always champion British-made charcoal because um the charcoal that's coming from overseas has got retardants on it.

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And that's why you got to burn off all that crap and it smokes.

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It's just oh, so much chemicals and it's decimating rainforest.

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So support your local charcoal makers.

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Buy British.

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Yeah, yeah.

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Um very much, yeah.

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We we we talk about British a lot.

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Actually, do you just out of interest on that point, uh, and talking about beef, I think specifically.

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Best beef in it in the world is in England.

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Okay, yeah.

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So, because I think there's obviously the conversation around brisket, right?

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And obviously, where typically beef here is grass-fed, it's leaner as opposed to a grain-fed.

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Um, I just wonder what your thoughts are where you've obviously been both sides of uh the the uh pond, what your preference would be.

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I love a British brisket, you know.

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I love it.

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If if I can get a good fatty one.

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So we get a black Angus Hereford cross breed that works for us from uh Walter Rosen Sons.

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And I know so I know Smokestack now are pretty much 100% British, uh that restaurant, and that's good to hear.

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Uh, but if you if you're just starting your journey, import like uh Jacobs Creek Australian one or an American brisket just for that that goofproofing.

00:17:24.640 --> 00:17:26.799
Yeah, Owen and I have talked about that before.

00:17:26.799 --> 00:17:35.440
If if I have people coming over, I am much more likely to do that because I know the one time I get it wrong is when I'm cooking for people.

00:17:35.440 --> 00:17:48.240
Whereas I'm cooking for family, um, then I want that that extra depth that you get from a good British piece, particularly, you know, if it's aged, grass-fed, there's so much that you can get from that.

00:17:48.240 --> 00:17:50.240
X dairy cows as well, you know.

00:17:50.960 --> 00:17:52.480
You want that dynamic flavor.

00:17:52.480 --> 00:17:56.480
That's why British beef's the best in the world, because it's all grass-fed.

00:17:56.480 --> 00:18:00.559
You guys are a very lucky nation to have such wonderful beef.

00:18:00.559 --> 00:18:03.359
That's why I came here 32 years ago and never left.

00:18:03.359 --> 00:18:04.559
Chasing the beef.

00:18:04.559 --> 00:18:06.000
Chasing the beef.

00:18:06.000 --> 00:18:10.000
That's got a tattoo to my right butt cheek.

00:18:10.000 --> 00:18:14.559
And then the word anal with a question mark on my left butt cheek.

00:18:14.559 --> 00:18:17.039
I'm just kidding, my buddy is in the middle, man.

00:18:17.039 --> 00:18:18.240
He's got that tattoo.

00:18:18.480 --> 00:18:20.880
And then a tattoo just on the lower back.

00:18:22.240 --> 00:18:24.000
I love comedy tattoos.

00:18:24.000 --> 00:18:25.440
Maybe it wasn't nominee.

00:18:25.599 --> 00:18:38.559
Anyway, I don't so obviously like you said, uh we see well, we see your name, uh, and we've seen you at you know various festivals.

00:18:38.559 --> 00:18:45.119
And uh you were doing some bits at Pub in the Park, was the most recent festival that I went to uh a few months ago.

00:18:45.359 --> 00:18:49.680
Like you must be one of the busiest men in mixed grill sword, I think.

00:18:49.680 --> 00:18:59.200
If you were there a couple months ago, like we cooked everything from a mixed grill, yeah, but the whole part of the animal and put it on a sword, because that was Choppy's idea.

00:18:59.200 --> 00:19:04.720
Because we did Burger Sword for sorry to interrupt you, but we did burger, we we we toured Burger Sword for a while.

00:19:04.720 --> 00:19:12.319
I kept calling Choppy, who I write the books with, and uh who's my partner in crime, godfather of my child, one of my best friends in the world.

00:19:12.319 --> 00:19:16.400
And he I always say, We should do a recipe from one of the books and push the book.

00:19:16.400 --> 00:19:18.079
And he's like, Burger Sword.

00:19:18.079 --> 00:19:21.200
I go, Burger Sword is not a recipe, and it's not even in any of the books.

00:19:21.200 --> 00:19:23.279
He's like, but that's what the crowd wants.

00:19:23.279 --> 00:19:30.960
Because we would cook 20 burgers in 10 minutes and put them on a sword, and then we run around the the crowd and hand burgers off a sword, they taste better.

00:19:30.960 --> 00:19:32.640
Um, and kids love it, you know.

00:19:32.799 --> 00:19:36.559
Yeah, I was I love the the the joy of that as well.

00:19:36.559 --> 00:19:37.920
How can we make this better?

00:19:37.920 --> 00:19:39.200
Sword, yeah.

00:19:39.599 --> 00:19:43.359
Can we have a roll bazooka to load it up as well?

00:19:43.359 --> 00:19:48.880
Choppy does medieval battle reenactments, so he's got an authentic sword that he had handcrafted.

00:19:48.880 --> 00:19:50.640
Like Choppy's crazy.

00:19:50.640 --> 00:19:53.279
Uh it's a re it's heavy.

00:19:53.279 --> 00:19:59.599
Like Choppy basically, when we're doing like a demo, Choppy's you know, performing for the crowd, singing.

00:19:59.599 --> 00:20:14.559
You know, he's doing musical medleys and he's holding a sword while so I'm cooking a leg of lamb, uh, three ribeyes, um, a whole like a big thick gamon steak, you know, a bunch of eggs, you know, everything you can imagine on a on a mixed grill, a full chicken.

00:20:14.559 --> 00:20:19.759
Like at first, I was taking apart all the animals so I can get them done, but Choppy's like, no, no, they need to be whole.

00:20:19.759 --> 00:20:24.400
I go, I go, it's gonna take a while to do a leg of leg of lamb, you know.

00:20:24.400 --> 00:20:26.480
And he's like, I know, but it'll look better.

00:20:26.480 --> 00:20:27.599
And he was right.

00:20:27.599 --> 00:20:35.039
So the first time I did it, I took apart the chicken, I took apart the lamp, I butterfied the lamb, so it was all a bit quicker to cook, and I can get it on a sword.

00:20:35.039 --> 00:20:44.799
But then I started cooking like hours in advance with everything else and just made sure it was all kind of like done and on the home stretch before we finished the demo and just put it on a sword form.

00:20:44.799 --> 00:20:50.559
So uh Owen, you saw if you were there, you got to witness it.

00:20:50.720 --> 00:20:51.759
Yeah, so I was at the St.

00:20:51.759 --> 00:20:58.079
Open's one and um yeah, again, just obviously the crowds absolutely love it.

00:20:58.079 --> 00:20:58.880
They love it.

00:20:58.880 --> 00:21:01.279
It's it's it's pure cantertainment.

00:21:01.279 --> 00:21:05.839
And then they think yeah, well, yeah, exactly.

00:21:05.839 --> 00:21:15.039
Uh I I suppose where I suppose where does the in, you know, you've been doing it for a long, long time now, and just in just in the way that you talk, still very, very much passionate.

00:21:15.039 --> 00:21:17.119
We can hear the passion in your voice.

00:21:17.119 --> 00:21:24.559
What what what continues to drive you in in terms of barbecue and doing things like that uh you know, live demos?

00:21:25.359 --> 00:21:26.880
Uh that's a good question.

00:21:26.880 --> 00:21:32.400
Which drives me uh four children to pay a really expensive divorce.

00:21:32.400 --> 00:21:38.880
No, uh it there's a joy in, I mean, you guys could barbecue.

00:21:38.880 --> 00:21:41.440
There's a joy in feeding people good food.

00:21:41.599 --> 00:21:41.759
Yeah.

00:21:42.240 --> 00:21:52.000
And and I know we we we add more with the entertainment, the stages, the music, the we've added pyro, smoke machines, bubble machines.

00:21:52.000 --> 00:21:56.000
You know, we we do a lot more and uh in the outfits.

00:21:56.000 --> 00:21:59.440
Um, but there's a joy in giving people good food.

00:21:59.440 --> 00:22:04.480
And like, and I like cooking for like I want a footfall of 30,000, 40,000 people.

00:22:04.480 --> 00:22:06.960
I want that footfall, and so I can just feed them all.

00:22:06.960 --> 00:22:09.039
If they're if they're hungry, I'll feed them.

00:22:09.039 --> 00:22:16.880
Uh, and then I love like cooking for family and friends and you know, feeding, you know, you know, a dozen, 20 people, whoever come over.

00:22:16.880 --> 00:22:19.359
And and everybody's always looking at me like, don't you get stressed?

00:22:19.359 --> 00:22:20.480
And I go, God, no.

00:22:20.480 --> 00:22:32.480
This this there's a you know, there might be some like you know, little moments where you're like trying to get your timings right, but uh for the most part, I'm I'm in my zone when I'm in the kitchen or I'm outdoors cooking.

00:22:32.480 --> 00:22:44.160
I had a Kamado Joe, two Webers going, the stovetop, you know, and I was even using the oven, which we just fixed because the oven broke as soon as we moved into this house in Nottingham.

00:22:44.160 --> 00:22:50.240
So it's been really fun working off just outdoor cookers for like since I moved in in March.

00:22:50.240 --> 00:22:54.640
Um, and I did get the missus an air fryer um just for ease.

00:22:54.640 --> 00:23:00.319
So yeah, basically a Kamado and a Weber and an air fryer have been our cookers.

00:23:01.200 --> 00:23:04.880
Are you talking about the original Ketzel or maybe the big ranch one?

00:23:05.440 --> 00:23:07.039
Yeah, the the Weber, the 57.

00:23:07.039 --> 00:23:08.799
I mean, I have a ranch, but it's in the basement.

00:23:08.799 --> 00:23:10.640
I haven't I haven't built it yet.

00:23:10.640 --> 00:23:13.839
We use the big one at festivals for our buns.

00:23:13.839 --> 00:23:16.319
The problem with those, they get they get hot.

00:23:16.319 --> 00:23:19.599
Yeah, and and I'm just burning arm hair, you know.

00:23:19.599 --> 00:23:22.319
So I can only put a fire on one corner.

00:23:22.319 --> 00:23:25.839
Uh, because it those things hold a lot of fuel.

00:23:26.319 --> 00:23:30.160
Those ranches, it's quite yeah, it's quite a deep basin, isn't it?

00:23:30.319 --> 00:23:32.079
Yeah, they hold fuel.

00:23:32.079 --> 00:23:45.920
Uh like even when I used to use a drumbecue a lot, those oil oil kind of ones, oil, oil drums, you know, if you put anything in the back, you know, you're asking for trouble getting that food from the back just because there's all that heat.

00:23:45.920 --> 00:23:48.640
That's why it's important to have indirect cooking.

00:23:48.640 --> 00:23:52.079
You know, take off all your uh arm hair.

00:23:52.079 --> 00:23:56.799
But yeah, I think it's a joy of giving people good food.

00:23:56.799 --> 00:24:05.279
And plus, uh, when people buy our books and they tell us, I you know, I do you know the the movie Paddington?

00:24:05.279 --> 00:24:07.839
Yes, so Hugh Bonville.

00:24:07.839 --> 00:24:10.240
I know Madonna told me to quit name dropping.

00:24:10.240 --> 00:24:20.319
Uh Hugh Bonville did an interview, and my phone went crazy one day saying Hugh's just come out with this interview praising DJ Barbecue.

00:24:20.319 --> 00:24:21.200
And I'm like, what?

00:24:21.200 --> 00:24:25.519
And I and I I look and I find the article, and he's like saying, Yeah.

00:24:25.519 --> 00:24:28.000
They go, they asked him, Hugh, do you cook?

00:24:28.000 --> 00:24:30.079
He's like, I love cooking barbecue.

00:24:30.079 --> 00:24:40.880
And I bought a book uh by a guy called DJ Barbecue called Firefood, and it was in this book where this American gentleman told me nicely what I was doing wrong.

00:24:40.880 --> 00:24:50.160
And and I was like, man, what a nice way to say, you know, yeah, don't put charcoal the whole way through a Weber, you know, like give yourself some temperature zones.

00:24:50.160 --> 00:25:05.200
I mean, I know that's what he was he learned, and uh, and I was like, oh man, and then and then we just came out with uh Backyard Baking, our our kind of bread and barbecue book, and I sent him a signed copy uh from all the guys we wrote up with David Wright, Choppy, and myself.

00:25:05.200 --> 00:25:06.559
Just I was so thankful.

00:25:06.559 --> 00:25:10.079
And he he took a photo of himself holding it up and put it up on his Instagram.

00:25:10.079 --> 00:25:13.279
I'm like, you know, thank you.

00:25:13.279 --> 00:25:14.880
You know, you can't, you can't.

00:25:14.880 --> 00:25:21.279
That's just I love when I love when that happens, but yeah, it's teaching people.

00:25:21.279 --> 00:25:27.200
Like I did a course uh last weekend or two weekends ago in SoCal in Southampton.

00:25:27.200 --> 00:25:33.519
Yeah, uh, we did a greatest hits kind of day, like all the the most loved recipes from the books.

00:25:33.519 --> 00:25:41.519
So pull pork, how to really get the easiest uh you know, how to cook ribs really easy, you know, uh St.

00:25:41.519 --> 00:25:50.559
Louis style, baby back, those kind of sizes, um, tomato pie, how to cook steak, different, you know, everything from ribeye to bevette.

00:25:50.559 --> 00:25:54.000
Uh, and just gave people knowledge and let them talk.

00:25:54.000 --> 00:25:56.000
And uh that was a wonderful day.

00:25:56.000 --> 00:26:00.000
And it was in the rain too, but it did you it didn't dampen the spirits.

00:26:00.000 --> 00:26:04.720
We had a wonderful day with uh like 20 people that wanted to learn how to cook barbecue.

00:26:04.720 --> 00:26:06.559
And I I love teaching.

00:26:06.559 --> 00:26:10.960
So I'm doing courses with Elkie, Hunter Gather Cook.

00:26:10.960 --> 00:26:12.559
We're doing more in SoCal.

00:26:12.559 --> 00:26:14.160
So there's a ton coming up.

00:26:14.160 --> 00:26:18.880
Just follow our Instagram and you'll see us what we know what we're up to.

00:26:20.319 --> 00:26:33.519
Uh yeah, and like I said, you must be one of the busiest men in barbecue, uh always doing masterclasses or books or or in America filming because that's I was just saying you've just done that Lost In series, right?

00:26:33.839 --> 00:26:37.599
That was season two, so yeah, I was doing like a week here and then three weeks over there.

00:26:37.599 --> 00:26:41.279
So I've just we moved here in March and I haven't been here.

00:26:41.279 --> 00:26:45.920
I mean, you're you're luckily you're in the only room that we've kind of done apart from the bed.

00:26:45.920 --> 00:26:50.240
This is this is the where we spend most of the time.

00:26:50.240 --> 00:26:53.680
Uh yeah, it's it's pretty crazy.

00:26:53.680 --> 00:27:00.960
So right now I'm I'm I'm looking forward to because winter is kind of I wish we cooked more in the winter outdoors.

00:27:00.960 --> 00:27:07.759
I think that's the what that I used to go on this morning a lot when when Phil Schofield was hosting.

00:27:07.759 --> 00:27:15.119
He loves barbecue, and he would always they would always have me on on the hottest day of the year, the first hottest day of the year.

00:27:15.119 --> 00:27:21.039
And Phil would always say, Why do we call DJ Barbecue on the hottest day of the year to stand around hot cold?

00:27:21.039 --> 00:27:23.039
And I said, I really appreciate it.

00:27:23.039 --> 00:27:28.720
But I wouldn't I would love to come during the winter and in the in the kind of darker months.

00:27:28.720 --> 00:27:30.400
I think that's the best time to cook.

00:27:30.400 --> 00:27:32.799
Like this is my favorite time to cook out.

00:27:33.119 --> 00:27:33.920
Yeah, 100%.

00:27:33.920 --> 00:27:37.759
I mean, I went over to Owen's house, what was it, a week ago, two weeks ago?

00:27:37.759 --> 00:27:52.799
Time to fly in at the moment, and it's freezing outside, and we're slipping over on ice, but there's nothing more joyous while that's happening to be cooking in the background and doing a whole host of different types of meats, and as you said, having a beer cracked open.

00:27:52.799 --> 00:28:00.000
That's far for me more enjoyable than being out there in 30 degree heat, burning from two sides.

00:28:00.160 --> 00:28:05.440
Yeah, why would you want around why do you want to stand around hot coals in like super hot weather?

00:28:05.440 --> 00:28:18.640
Nah, like post September, like end of September into like uh April, May, that's like the that's the perfect time to cook out before it gets too hot.

00:28:18.640 --> 00:28:22.720
And and I and I wish we pushed that more in this country.

00:28:22.720 --> 00:28:30.480
And that's kind of what I've been trying to do is get people to cook and using seasonal ingredients and doing more stews and chili.

00:28:30.480 --> 00:28:31.920
Just get outside, you know.

00:28:31.920 --> 00:28:36.720
Don't just think about grilling direct, you know, with so you have like you so you get in the char.

00:28:36.720 --> 00:28:59.279
Just put a put a big pot out there, you know, make red beans and rice and chicken thighs and chorizo, do uh a stew, do a chili, but you know, you get your cauldron out there, but use light a fire and stand around and stand around the the the the cooker and cook outdoors and you know stay warm and and get fresh air.

00:28:59.279 --> 00:29:01.440
It's just it feels good.

00:29:02.640 --> 00:29:17.519
Uh I mean, yeah, we we obviously agree massively that you know uh 365 barbecue in as far as I'm concerned, but it is amazing still, and you know, I when we just talk to people at work or friends and family, and they're just like, What?

00:29:17.519 --> 00:29:22.720
It's one degree outside, and you're you're cooking outside, and it's like yeah, yeah, absolutely.

00:29:22.720 --> 00:29:26.319
It's it's so much fun, so you should definitely give it a go.

00:29:26.319 --> 00:29:29.039
But there is still a reluctance to do that.

00:29:29.200 --> 00:29:33.519
And I I don't get why, but there's a there's a dude in Buffalo, New York.

00:29:33.519 --> 00:29:36.960
Now, if you guys are familiar with how much it snows in Buffalo, New York.

00:29:36.960 --> 00:29:43.039
If you watch like the Buffalo Bills, the football team, the NFL football team play, they're they play in a lot of snowy conditions.

00:29:43.680 --> 00:29:45.200
They don't have green grass there, do they?

00:29:45.200 --> 00:29:46.000
It's white.

00:29:46.240 --> 00:29:49.359
It's just it's just there's a guy called uh Ryan Hernandez.

00:29:49.359 --> 00:30:03.519
And at age 16, he moved to Dallas, and he does this Texas brisket biryani, his grandma's biryani with his brisket, and it's called Southern Junction.

00:30:03.519 --> 00:30:10.720
And I went and visited him and did some filming with him when I when I was doing some filming with our bag whiskey, uh, doing some ambassador work for them.

00:30:10.720 --> 00:30:18.960
And it was one of the best things I've ever tasted, but he had a smoker, and the firebox was it was the biggest firebox I've ever seen.

00:30:18.960 --> 00:30:20.720
It was about the size of that TV.

00:30:20.720 --> 00:30:30.480
Um, and but it was insulated because I go, wait, you've insulated your your your firebox, you know, so there's walls and walls, and then the fire.

00:30:30.480 --> 00:30:33.519
He's like, Well, yeah, I cook in like three, four feet of snow.

00:30:33.519 --> 00:30:39.359
I have to dig out my firebox just to get a fire going in there, and so I'm not battling cold.

00:30:39.359 --> 00:30:44.559
So we had a custom built with an insulation on the firebox.

00:30:44.559 --> 00:30:47.519
Well, I suppose that helps maintain the heat as well, doesn't it?

00:30:47.519 --> 00:30:52.960
Yeah, I mean, my my my Langs world quarter-inch seal, so it purrs, you know.

00:30:52.960 --> 00:31:05.759
And that's why people like, you know, what what do I buy as my first cooker and they want to get like a cheap offset, and they buy like the landmans or whatever those things are from Costco, and they break, but it's a good, I guess, entry point cooker.

00:31:05.759 --> 00:31:19.680
Um, but you know, that's why the ceramics are so good because they yeah, they they're efficient, you know, you don't have to keep re-adding fuel, and you're not they just purr.

00:31:19.680 --> 00:31:21.039
That's what you want.

00:31:21.039 --> 00:31:22.480
You want a cooker that purrs.

00:31:23.519 --> 00:31:33.279
We've talked uh a lot about kind of uh the different opportunities of types of grills you've been able to cook on over the years and smokers and everything.

00:31:33.279 --> 00:31:40.480
Do you have a next toy in mind that you're hoping to get to cook on or do something different with?

00:31:40.880 --> 00:31:42.960
That's a great question, my friend.

00:31:42.960 --> 00:31:46.880
Um my next toy.

00:31:47.359 --> 00:31:48.720
Because they are playful, right?

00:31:48.799 --> 00:31:54.319
That that's that's you know, you know where you know where I really want to go is I I want to play more with pizza.

00:31:54.319 --> 00:31:54.799
Yeah.

00:31:54.799 --> 00:32:07.839
So I'm I'm looking at more, and I've had I've gone through a a couple, you know, ovens that way, like you know, like kind of gazdi type cookers, and I have a little one, the rock box in the backyard.

00:32:07.839 --> 00:32:20.400
Um, but uh I I really want to just dive more into pizza because meat's expensive, and I really want to play with New Haven style pizzas and New York style pizzas.

00:32:20.400 --> 00:32:22.480
I'm over Nepal Neapolitan.

00:32:22.480 --> 00:32:25.359
Uh I don't want to chew on dough for a week.

00:32:25.359 --> 00:32:28.880
Uh, but I want to be able to play with the ovens that will get me that.

00:32:28.880 --> 00:32:36.079
So the I think the kit I'm looking at right now are are pizza ovens and that kind of those that kind of kit.

00:32:36.079 --> 00:32:41.119
But yeah, always I always say have an have a Weber as your first cooker, a Weber 57 Mask Touch.

00:32:41.119 --> 00:32:43.519
That's your first cooker you should always have.

00:32:43.519 --> 00:32:46.480
Because it's a it's accessible, it's affordable.

00:32:46.480 --> 00:33:00.799
Uh, I know Broil King uh out of Canada, which is a family-run um uh operation, they're doing a kettle soon, and they're doing like a smoker, like a pellet slash I think gas like hybrid that they're working on.

00:33:00.799 --> 00:33:02.559
I'm looking forward to checking that out.

00:33:02.559 --> 00:33:06.480
Um, my KJ has been my go-to for the last couple of years.

00:33:06.480 --> 00:33:09.680
I'm loving my KJ, my Kamado Joe.

00:33:09.680 --> 00:33:15.119
But yeah, I think I just want to experiment more with like kind of pizza ovens, and that's like the next kit.

00:33:15.119 --> 00:33:20.799
Because I've got the Langs, I've got three Langs, uh 108, uh 60, and a 36.

00:33:20.799 --> 00:33:23.359
So I've played with them.

00:33:23.359 --> 00:33:26.160
Next, next, or maybe some cabinets.

00:33:26.160 --> 00:33:31.279
I did build a I did build an offset smoker that I turned into a lightsaber.

00:33:31.279 --> 00:33:32.079
Oh wow.

00:33:32.079 --> 00:33:35.440
If you want to see a pretty crazy build, that's on YouTube.

00:33:35.440 --> 00:33:38.720
Lightsaber smoker with DJ Barbecue.

00:33:38.720 --> 00:33:40.319
It's it's it's proper.

00:33:40.559 --> 00:33:43.359
If you're listening, Paul's go look that up and then come back.

00:33:43.359 --> 00:33:45.599
Yeah, that's what we're gonna do after this.

00:33:45.759 --> 00:33:46.720
Yeah, stay here.

00:33:46.720 --> 00:33:49.839
But when you're done, go on, look, go look up lightsaber.

00:33:49.839 --> 00:33:52.960
You know, use use you use the pork.

00:33:52.960 --> 00:34:01.440
By the way, you know, um, when I first started describing the kind of indirect method, I called it the Death Star technique.

00:34:01.440 --> 00:34:05.599
So charcoal on both sides, like in the Weber, and then no charcoal in the middle.

00:34:05.599 --> 00:34:11.519
That's how I put like a chicken in there, like a lamb, you know, your big cuts, but you know, over indirect heat.

00:34:11.519 --> 00:34:21.760
But it's kind of how uh in Star Wars A New Hope when Luke Skyward, well, Felicity Jones in Rogue One gets the plans to blow up a Death Star.

00:34:21.760 --> 00:34:25.519
She passes away, she dies to get those plans, so we can blow up a Death Star.

00:34:25.519 --> 00:34:27.519
And that's how I would set up my grill.

00:34:27.519 --> 00:34:32.000
So charcoal here, nothing here, and that's where Luke Skyward goes with the X-Wing.

00:34:32.000 --> 00:34:34.480
Yeah, the guy's yelling, you know, stay on target.

00:34:35.599 --> 00:34:40.079
So, like it is the temperature dial, then like the amount of distance you've got until you have to shoot.

00:34:40.079 --> 00:34:45.199
And that's when you get to the master Jedi level, you take it off because you can tell by the smell and the feel.

00:34:45.360 --> 00:34:46.000
Yeah, that's it.

00:34:46.000 --> 00:34:47.440
That's where we're trying to get to.

00:34:48.719 --> 00:34:49.920
Use the force, Luke.

00:34:49.920 --> 00:35:00.800
You get rid of it, you get rid of all the tech, and you send us two shots down the exhaust and blow up a Death Star, and then you eventually because you all Luke's trying to do in that movie is get the girl, yeah.

00:35:00.800 --> 00:35:03.920
Who and he hits the girl who winds up being his sister.

00:35:03.920 --> 00:35:06.800
It's a whole movie based on incest.

00:35:06.800 --> 00:35:18.639
Yeah, I mean, there's been worse movies made, so luckily it's Han Solo moves in and they make Kylo Rand and they make a bigger Death Star out of a planet, and it just history repeats.

00:35:18.639 --> 00:35:20.079
That's Star Wars.

00:35:20.079 --> 00:35:22.800
Sorry for the spoiler, folks.

00:35:22.800 --> 00:35:25.760
Yeah, I was just getting to watch them.

00:35:26.239 --> 00:35:26.800
60s.

00:35:26.800 --> 00:35:36.800
What I would love to actually that I found in a charity shop.

00:35:37.039 --> 00:35:39.039
Yeah, go on, go on, show us, show us.

00:35:39.039 --> 00:35:39.519
Okay.

00:35:39.519 --> 00:35:44.239
It's from 19, I think it's 1938.

00:35:44.239 --> 00:35:52.719
I found this in Lumpstead uh Woolwich.

00:35:52.719 --> 00:35:59.920
Can you imagine that you got your you got your first electric or you know, gas cooker?

00:35:59.920 --> 00:36:01.519
Because everything was live fire.

00:36:01.679 --> 00:36:01.920
Yeah.

00:36:02.159 --> 00:36:02.400
Yeah.

00:36:02.400 --> 00:36:08.639
Your your hearths, you know, with hooks, you know, everything was barbecue, everything was live fire.

00:36:08.639 --> 00:36:10.559
1938.

00:36:10.559 --> 00:36:12.079
Wow.

00:36:12.079 --> 00:36:25.280
And this just tells you what to do with the refrigerator, with the cooker, with all these appliances that are pretty, you know, back in 1938's a big deal.

00:36:25.280 --> 00:36:31.280
So um, but of course, back then they'd have like three or four recipes on a page, you know.

00:36:31.280 --> 00:36:33.760
They assume you know how to do everything.

00:36:33.760 --> 00:36:41.360
Grapefruit cocktail, gooseberry cocktail, melon cocktail, cream of lentils of dry or dried peas, cream of celery.

00:36:41.360 --> 00:36:45.360
And there's that's just there's still two more recipes on that one page, you know.

00:36:45.360 --> 00:36:46.320
It's just crazy.

00:36:46.320 --> 00:36:48.719
So this is one of my favorite books.

00:36:48.719 --> 00:36:52.320
So I try to reenact some of these recipes, but I bring them back outdoors.

00:36:52.320 --> 00:36:53.039
Yeah.

00:36:53.039 --> 00:36:55.440
But apparently Elizabeth Craig was the Don.

00:36:55.440 --> 00:37:01.119
Like she was the Delius Smith back in the um 30s and 40s.

00:37:02.400 --> 00:37:12.320
It's it's finding something like that is real kind of food history, and to see it going back outdoors is very full circle, which is great.

00:37:12.320 --> 00:37:18.559
That that feels like you have just pitched a TV show through the podcast, right?

00:37:18.880 --> 00:37:19.119
Yeah.

00:37:19.119 --> 00:37:27.599
Well, you know, we we there's a there's a there's a lardy cake in there that we we we took it back outdoors and we did for uh backyard baking.

00:37:27.599 --> 00:37:31.280
And it's one of the most gorgeous things, I think, Dave Wright.

00:37:31.280 --> 00:37:38.800
So we wrote Choppy and I teamed up with a 2017 Baker of the Year, David Wright, uh, third generation baker out of Woodbridge.

00:37:38.960 --> 00:37:41.519
Um in very close to me, very close to me.

00:37:41.519 --> 00:37:43.280
I'm Ipswich base, okay.

00:37:43.280 --> 00:37:44.000
Yes, yeah, yeah.

00:37:45.440 --> 00:37:48.320
Also also the birthplace of Voldemort.

00:37:48.719 --> 00:37:52.480
Yeah, well, you know, we win some, they win some, they lose some, you know.

00:37:52.880 --> 00:37:53.760
I was trying to, yeah.

00:37:53.760 --> 00:37:58.719
My kids, we were gonna open up a restaurant there, a barbecue pizza place, and his family's old bakery.

00:37:58.719 --> 00:38:00.400
And I was like trying to tell my kids, okay.

00:38:00.400 --> 00:38:11.199
I know you guys have been living in London with your friends here, but we're thinking about moving to the to Woodbridge, and they're like, Woodbridge, and then I was like, It's the birthplace of Voldemort, and then they're like, Oh, okay, now we're interested.

00:38:11.199 --> 00:38:14.639
It's got a lovely national trust.

00:38:14.639 --> 00:38:18.719
Yeah, the way to a good table.

00:38:18.719 --> 00:38:22.000
I wish I took better care of it because I left it in my basement.

00:38:22.000 --> 00:38:24.639
Oh, look at look at her, look at her.

00:38:24.639 --> 00:38:27.119
What do you what do I do with this thing?

00:38:27.119 --> 00:38:33.840
But that's the thing is so back then they were used to fires, yeah.

00:38:33.840 --> 00:38:35.920
And then they're trying to bring it indoors, you know.

00:38:35.920 --> 00:38:50.000
We've been cooking on gas for like a hundred and you know, just over a hundred years, like really, everything was fire, and now we're trying to, you guys and myself we're teaching everybody, we're promoting people to get back out there and cook with fire.

00:38:50.000 --> 00:38:53.199
But back then they brought it indoors, you know.

00:38:53.199 --> 00:38:58.159
That that hearth was everything that that thing was was huge.

00:38:58.159 --> 00:38:59.679
That's where everything's happening.

00:39:00.239 --> 00:39:01.360
It's interesting though, isn't it?

00:39:01.360 --> 00:39:07.039
Because some of the brands have actually done electric style barbecues, asn't is it what is it Weber Lumen?

00:39:07.039 --> 00:39:11.840
And I think on Uni did an electric pizza oven that could be done indoors.

00:39:11.840 --> 00:39:15.119
Well, black just look at Blackstone, you know.

00:39:15.199 --> 00:39:19.440
Yeah, I mean that they've just joined forces with with Weber.

00:39:19.440 --> 00:39:31.679
I mean, they they're now the same company, and and and they've revolutionized uh the outdoor cooking, but it's a griddle, you know, it's a it's a it's a plancha, it's a big flat cooker.

00:39:31.920 --> 00:39:37.840
Which is I I held off getting one for ages and I love mine.

00:39:37.840 --> 00:39:39.519
Um yeah, yeah.

00:39:39.519 --> 00:39:46.719
I I've got uh I've got a monolith tomato, which I do a lot of cooking on, but I love being able to sear stuff on there.

00:39:46.719 --> 00:39:53.039
I love to be able to do kind of breakfasts on there, like pancakes on a on a Sunday for the kids and stuff.

00:39:53.039 --> 00:39:59.440
I it's uh having two very different cooking or barbecuing toys.

00:39:59.440 --> 00:40:02.239
Um makes it feel that much more versatile.

00:40:02.239 --> 00:40:05.920
Um nothing compared to kind of Owen's army of barbecues.

00:40:06.320 --> 00:40:07.840
What what do you got, Owen?

00:40:09.519 --> 00:40:10.320
What have I got?

00:40:10.320 --> 00:40:17.119
So I've got a 57, Weber 57, I've got a Broil King Keg.

00:40:17.119 --> 00:40:17.840
Nice.

00:40:17.840 --> 00:40:20.239
I I do, yeah.

00:40:20.239 --> 00:40:28.400
So I actually I won it uh on a through SoCal uh years and years ago about 20 uh five six years ago.

00:40:28.400 --> 00:40:35.840
Um so it's it's just like a Camado isn't it but just a cast iron version instead of ceramic okay um so it's quite good.

00:40:35.840 --> 00:40:39.039
I've got a Weber 57 Smoky Mountain.

00:40:39.039 --> 00:40:45.039
Nice uh I've got a Delavita wood fired pizza oven I've got an Uni wood fired pizza oven.

00:40:45.039 --> 00:41:45.679
Wow uh I've just bought a Somerset grill so the Asado yeah uh which is really cool very very good funny live just a normal house in Essex just outside near near Colchester yeah yeah the oldest founded town in England absolutely you weren't ready for the American to come up with that fact were you I was not no caledinian facts yeah yeah yeah it is it is married and divorced an Essex girl from Colchester oh okay yeah so just outside um I've also got a blackstone uh nice yeah and um like a uh oh a master built the portable um the on the trolley that you can take with you the cabinet kind of style no it's it's literally uh it's uh it's like a fold down um so it's a portable grille um so it runs on back it's got like an uh air throw with batteries and all you can plug it in but you can take it camping and things like that.

00:41:45.679 --> 00:41:51.679
Oh nice and then like a a cheap version of a Smokey Joe you know the little Weber thing.

00:41:51.679 --> 00:41:54.480
That's yeah a little rectangle thing.

00:41:54.960 --> 00:41:58.880
Yeah kind of yeah uh so yeah quite a few.

00:41:58.880 --> 00:43:18.000
Wow uh Owens Owens rocking yeah yeah he is a little my last house in London I think I had about 12 cookers in the backyard but I I've been renting for like 10 years after the divorce so I kind of lost a lot of cookers from my divorce I mean I had a beautiful uh Italian uh refresh what like one of those clay kind of like you know pizza ovens like oh yeah Damian Oliver hooked me up with it I mean it was stupid money and he's like gifted it to me and I had I had all this kid I had my Lang in the front yard I mean I was just laughing and then I got divorced moved to London to a little one bedroom uh and then I had I so I had there I had the Weber I had a uh the the oil drum that was like horizont like vertical um pit barrel I had a pit barrel which was fun uh Weber pit barrel and a drum cue and that was like all I cooked on that's what I wrote fire food on I wrote my I wrote fire food with Choppy there in that house and I had a little garage so I could hold stuff in there and I had a pinball machine and then I got full custody of three kids so I moved to a little three bedroom down the road in southeast London and uh then I was able to start stockpiling more kids and then we moved to Nottingham because I was able to get back on the ladder and I don't have a backyard.

00:43:18.000 --> 00:43:20.559
Can you believe it DJ Barbecue does not have a backyard.

00:43:20.559 --> 00:43:28.400
I have a tiny ass courtyard and there's it it's this room is twice the size of my courtyard.

00:43:28.400 --> 00:45:02.239
Wow yeah it's small so what are you gonna do with all your gear well you can't walk there because it's just all the gear and I need to find houses around Nottingham where I'm gonna start putting stuff where I can film because I've got a Kamado Joe I got the new digital one I'm still building uh and then I've got three three Webers I got a drumbecue and I got the the the rock box but there's just no room yeah so I'm gonna kind of try to whittle down like three maybe four so I went from 15 it's hard to get rid of them though isn't it yeah it's so hard you feel like kids like I I had a Traeger um uh you got rid of your kids yeah that's it I had a I had an 885 ironwood um and I just I didn't use it that often but someone traged going down is that true well uh I heard their market share is like dwindling and their stocks tanking and uh who I don't know who I spoke to and they were like I think Traeger won't be around next year and I'm like whoa I thought that's a big statement I thought Traeger was like such a a brand like a Weber brand yeah well I heard something similar today okay I don't I don't think worldwide but I just think certainly this side all right if you've been looking or thinking about an outdoor kitchen then look no further than AOS outdoor kitchens.

00:45:02.480 --> 00:45:06.719
They are the South's leading outdoor kitchen design and installation specialists.

00:45:06.719 --> 00:45:21.920
Their extensive show room is based just outside Bournemouth on the Dorset Hampshire border and as well as numerous in-store displays also features a live outdoor kitchen where they cook every week on Camado grills, pizza ovens and all filmed and shown on YouTube.

00:45:22.239 --> 00:45:35.360
They offer a wealth of knowledge on how to transform your patio into the most incredible outdoor dining area with styles and options to suit every budget and you can guarantee they will be able to create something perfectly suited to you and your home.00:45:35.679 --> 00:45:48.880


They stock and supply everything that you're going to need for outdoor cooking including barbecues, comado ovens, pizza ovens, outdoor fridges and every accessory that you would need to become the ultimate outdoor chef.00:45:49.119 --> 00:46:00.000


So if you want to make yourself the envy of your friends and neighbours get in touch with them today to arrange a consultation and take the first step in transforming your back garden into the most incredible entertainment space.00:46:00.000 --> 00:46:28.960


Visit aoskitchens.co dot it's um it's interesting because uh Owen and I have talked in depth about the more you play with fire something like that is fantastic if you haven't got time if you're worried about holding temperatures over a period or if you're getting into it but I think the more hardcore people now want to be playing with fire and you don't have an element.00:46:29.280 --> 00:47:32.960


Yes in it it connects you to the earth to who you are as a person to being you know to being a human you know once we discovered fire we that that's how we developed as humans as Homo sapiens like we were chewing food for four and a half hours a day before fire you know trying to get I still do but I eat I swallow most of it all the way through so digestion starts with mastication Dan's got that tattooed on his right butt cheek no but I mean if if it wasn't for barbecue fire we wouldn't have evolved yeah because now we we chew for 30 minutes instead of four and a half four and a half hours a day we were chewing to get through to get through each day and um but fire changed that so I think that's that primal thing you were talking about Dan is like when you really learn how to connect with your fire and and you know it's funny because like everyone wanted a gas grill and that's great.00:47:32.960 --> 00:47:52.000


You know I started on a gas grill when I was six and I cooked on it for till I was about 14 and then just started cooking on Weber's and other cookers and smokers and that once you get into the the the real fuel you know that it just changes the way you want to operate and I know people want ease and that's great.00:47:52.000 --> 00:48:02.880


I mean I got the digital KJ so I'm looking forward to playing with that but there's a primal intensity of playing with fire that feels good.00:48:03.280 --> 00:48:24.880


Yeah you see it with children on on campsites you know just yeah with the fire and wanting to poke it with a stick it draws you in that's exactly the reason I went for the asado you know that Somerset grill type type thing just that and and you know Dan c dan's come around and actually did it for the first time together which was quite good.00:48:24.880 --> 00:48:37.360


But you can just you could just literally I know we've talked about it so many times but it you could just look at it for hours you could just watch the flame you know it's just like you said so bright and primal.00:48:37.360 --> 00:48:44.320


And so I've just had an outdoor kitchen installed um in my garden.00:48:44.320 --> 00:49:14.000


Good for you um readily yeah it's a proper life goal thing I've been wanting one for a very very long time uh and Jody from AOS Kitchens that that sponsors the podcast is um so I got it from him and he actually came up today uh and did some filming and videoing of the the the kitchen um and he was asking about the Somerset and what is it like um fire does obviously take longer to get going where the cut to get the coals you know to whittle down into the to the coals.00:49:14.320 --> 00:50:15.519


You're not you're not see cooking but that's the point isn't it it yeah it's it's radiant very much theater yeah it's it's theater but it it serves the purpose and all that you know and then what your that radiant heat you know we we I don't know if you guys have seen our setup at festivals more cooking for like the masses we do a whole leg of cow on a spit we took apart a landover winch system choppy did because Choppy's an engineer he got his degree in engineering so he can build anything and we we take the whole top bit of a of a cow the whole haunch uh with the Chateaubriand and the the rump like we get that whole bit and we put a pole through it and we spin it over over live fire we build a coal bed you know and we're slowly everybody's like well how long do you cook it for I like well once the outside fats are rendered I get a chart and I I can carve it because I'm carving rare yeah you know and then and and but it's that radiant heat you want to kind of just start rendering fat.00:50:15.920 --> 00:50:28.239


Yeah it takes but it it does take like you said you can't do it speedily right you it it does take but then I think you know if you are most of the time we're doing it because we're in it for the long haul.00:50:30.639 --> 00:50:57.599


Yeah exactly that's the definition of barbecue is slow cooked food with sauce that's the definition like in in America we don't call bar barbecue is not the cooker it's not a verb it's the food that's slow cooked but I think it's okay to call I call anything that's I think England it's okay now to call everything barbecue like and to barbecue I'm gonna go bar I'm barbecuing I think it's fine I'm not a I'm not pedantic about it anymore.00:50:57.599 --> 00:51:06.719


But yeah it's but the traditional word of what slow cooked meat is with sauce is barbecue that's what it means.00:51:06.960 --> 00:51:37.840


But yeah we I think I like how England's just it's a it it's it's an action yes yeah I I think it it goes back to like the history I mean being Welsh maybe we look at it slightly differently from the empirical point of view but like an empire which you took a bit from here you took a bit from there lots of awful things happened but now what we have is a real melting pot of flavor techniques and we're not afraid to try different things and do different things.00:51:38.079 --> 00:52:05.119


I think that's what separates British barbecue from what you're seeing over in the States I I I think England is one of the best places in the world to to cook barbecue because of all the influences and I think it's a melting pot of cultures and I I honestly believe London's in the top five for best food in the world and I've walked this earth I've been everywhere um and I think it's one of the you know England's great for food.00:52:05.119 --> 00:52:24.000


Everybody kind of disses English food but you know England's made is an immigrant it's made of immigrants and immigrants bring delicious food and and cooking techniques because you know no one we don't invented barbecue barbecue was invented when people wanted to evolve and that was with fire.00:52:24.000 --> 00:55:06.079


So so we were asked so it's similar so we recently uh it was actually quite weird us being on the other foot and being interviewed uh quite recently but we were interviewed by uh uh the bar uh barbecue radio network um in in in the states uh and they were he asked us how to describe british barbecue and it was it was all I think with the we almost use the term like fusion like it it's not but it's a naughty word isn't it but it's it's a good it's a good word to describe but how yeah how else yeah exactly because we're not just amalgamation yeah I don't know how what other words to use but why is fusion become such a dirty word I don't know because in the 80s they ruined it when they were talking about you know Japanese Italian fusion by the way if you go to Porto there's so many Japanese Italian restaurants like together yeah that are part of the same thing you're like what but it's just those cultures come together and they yeah open a restaurant so you can get pasta and sushi I think I think that there's a lot of there's a lot of I want to say this right there's a lot of snobbiness around tradition yes and I think it but it's also important to get the basics right now but yeah but what what you can always strive for improvement right so how do you strive for improvement without fusing things together I don't know yeah well I mean that that's why I like England I ain't leaving you guys you guys are great everybody talks funny over here we do like talking silly no you have funny accents manybody's got a funny accent no no but it I think and people are willing to learn and and and you guys are i i think i find it a really good community like you know country wood smoke that form great community what what marcus has built over there everybody wants to kind of lift each other up you know and and and and encourage people there's i don't really find a whole lot of like nitpicking and i don't find it too cli I don't really find it too clicky over here you know in America you know there's very regional barbecue but here everybody's I'll I'll I'm up for everything you know I want to learn northern Alabama white sauce I want to learn about dry rubs from Memphis I want to learn about you know Carolina mustard based sauces in this region I want to learn about outside brown of the Piedmont region I want to learn about vinegar based sauces you know uh and that's so everybody's just up for it and that's that's a positive thing.00:55:06.400 --> 00:58:02.880


Yeah it's quite it's we've interviewed a few people from from America and and actually um so we've just recently released an episode uh from a lady called Sarah um who's got a huge offset smoke and she does a lot of like she basically cooks at a weekend and does everything meal prep but it's all kind of she was like I'm from South Louisiana it's all Cajun style and and that you know that that's what they do and then you know we've uh Tina Cannon that was won the first series of you know that uh barbecue showdown episode you know TV to you know it's Georgia this is the type of stuff that we do shotgun barbecue also on that show you know he was like this is the type of style and it doesn't seem to be that that like you said it's that regional style it's not the the blend the fusion but you're seeing that in restaurants in America you'll see a lot most places have a white sauce you know have an Alabama white sauce um you know you'll see you know and and over here I think when you have a barbecue place that's traditional American style they'll have every sauce you know Red Dog would do that all those kind of early barbecue shops places would would champion a lot of the regions um if you ever guys get a chance to go to Memphis uh I went to one of the oldest barbecue joints there is and that's Rendezvous uh they cook uh they cook baby back ribs in an hour wow wow they're in the they're in a basement and they're in a cabinet and there's 18 inches between it's a charcoal there are like Kingsford charcoals um 18 inches above that is the rail and they put the baby backs here bone side down no seasoning interesting 45 minutes flip it for the last 15 um mop it with like a vinegar mop they wouldn't tell me what's in it we're pretty sure it was kind of vinegar based crack it's just vinegar based crack just on there just crack mop spots and um and then they finit and they pull them out after an hour and then they hit them up with the rub which is their Greek immigrants but the father trained in uh Louisiana so he's got Cajun meets Greek herbs and that's the dry rub and that's their signature rib and it's yeah I've not heard anyone doing it that sort of way you hear about like three two one you talk about people having it on for ages ages more two two one than three two one because they're not as big as the American stupid ribs but just two two one's great yeah our rib I when a guy told me I was like our you're you're you're shitting me and he's like no go talk to the pit master he's been here 30 years and his son's over there on that pit go talk to Ernie and his boy I'm like okay yeah he's like yeah an hour and they and their slaw was a mustard slaw and it was delicious.00:58:03.199 --> 00:58:10.000


I've I always had creamy slaws or vinegar slaws and I never had a mustard slaw and it was so good.00:58:10.000 --> 00:58:53.519


And I love experiencing new barbecue yeah I love seeing I love seeing something new that's exciting that's I think that's what's so exciting for me is learning new techniques like Piedmont region of Carolina outside Brown my buddy Tyson Ho uh he was doing whole hog in Bushwick New York and there's only 11 restaurants in America doing whole hog it's it's a lot of work cooking a whole hog and if you don't do it don't do it right it it starts there are different muscles and it looks like powded ham if you don't hit it right and he would sit in restaurants all around the Carolinas and just sit there and watch what the locals order because they would order off menu.00:58:53.519 --> 00:59:13.280


And then what they would order was called outside brown which is the burnt ends of the pork shoulder they want that oxidation that you know the bats have rendered and uh he put it on his menu in in brook in in New York in Brooklyn I go how you only get so much he's like I cut it in big slabs and so I made more circumference area.00:59:13.280 --> 00:59:40.320


So at SoCal we did it look because I because I I I showed him how I do I prepped a shoulder and then but I already had one cooking all night because it takes 18 hours so I pulled that for him but I had the shoulder that I prepped in season and then we just took out the the blade bone made these big fat steaks and then cooked them with a mopping sauce and it was one of the best things I've ever eaten.00:59:40.320 --> 00:59:42.559


I think they're also called Indiana steaks.00:59:42.559 --> 01:00:01.920


Oh okay I think Adam Purnell Shropshire Lattice actually I told him the technique and he put it on his menu at Emverse um so again off menu items become menu items and that's so Indiana Steaks, try it, man.01:00:01.920 --> 01:00:04.719


Get burnt ends of the poor shoulder world.01:00:04.719 --> 01:00:05.360


There you go.01:00:05.360 --> 01:00:09.599


Try that over there, Dan.01:00:09.599 --> 01:00:11.360


Yeah, sounds good.01:00:11.599 --> 01:00:18.159


So I I want to change the pace a little bit and just go up to um for all the great food that we're talking about.01:00:18.159 --> 01:00:23.360


Um, one of the things that we hold very dear on the on the podcast is barbecue fails.01:00:23.360 --> 01:00:25.920


We want to hear some of the things that haven't gone so well.01:00:25.920 --> 01:00:31.840


So, have you got any stories that you can tell us uh about some uh fails?01:00:32.079 --> 01:00:34.159


I've man, I never yeah, man.01:00:34.159 --> 01:00:35.360


Jesus.01:00:35.360 --> 01:00:45.840


Um I think my first event I did with shoulder, I kept show I was so excited to show everybody the smoker.01:00:45.840 --> 01:00:50.400


I just kept opening up the thing and letting people look.01:00:50.400 --> 01:00:55.360


And if you're looking, you ain't cooking and I I struggle.01:00:55.360 --> 01:00:57.920


I mean it was cooked, but I struggled to pull.01:00:57.920 --> 01:01:00.480


And that didn't feel good.01:01:00.480 --> 01:01:08.079


Uh and I've and I've and I remember I think one of my first briskets I did, because the KJ is still direct, even with the bathroom plates.01:01:08.079 --> 01:01:12.719


I think I might have left it there a bit long and then it got a bit of that crunchy bottom, you know.01:01:12.719 --> 01:01:22.239


Uh and if you overdo a shoulder, man, it's just some dry ass pork.01:01:22.239 --> 01:01:25.280


Uh so I mean I've had, yeah.01:01:25.280 --> 01:01:34.239


There are a few and far between these days, which feels good, but yeah, I've I've not cooked my barbecue right a bunch.01:01:34.239 --> 01:01:37.360


Um I think Epic fails.01:01:37.360 --> 01:01:40.800


I try to, yeah, try not to think about them too often.01:01:40.800 --> 01:01:42.719


But yeah, there's there's there's plenty.01:01:42.719 --> 01:01:45.679


Yeah, I think it I think it was the first time I cooked shoulder.01:01:45.679 --> 01:01:55.360


And and I remember or maybe my first time doing, I think my first time really doing mass briskets, they just I wasn't getting the briskets I needed, you know.01:01:55.360 --> 01:01:59.840


And a lot of times the butchers wouldn't give me the full packer, it was always a flat.01:01:59.840 --> 01:02:06.000


And I'm like, if you're gonna, and then I just like and then and people that's why British people get upset with brisket.01:02:06.000 --> 01:02:12.639


I'm like, because you're not doing, you're not getting what you need, which is that that that flat and that point.01:02:12.639 --> 01:02:30.159


Um if you get a flat and it's rolled, if I was this is how I tell people fix that, sear it, salt and pepper, sear it, and then put it in a bath and pot roast it, you know, or slow cook it like you would like for a biria or like you know a beef, yeah, beef stock.01:02:30.159 --> 01:02:36.400


Oh and but yeah, don't I don't think you can slow cook a flat.01:02:36.400 --> 01:02:59.599


You can you can slow cook the you can I saw the guys from one of the best places in Texas, blacks were a big grill, and they did like a they took the full packer and they cut off um the the the flat bit and just left the flat and the point so they could fit on like a Weber.01:02:59.599 --> 01:03:07.760


You know, because you can actually, you know, you can't fit a full packer on a Weber, but it's it's a lot of work to really to really do that.01:03:07.760 --> 01:03:16.800


But yeah, that's a kind of an easier, not easier, but you know, it's like that big instead of that big.01:03:16.800 --> 01:03:22.000


But yeah, oh and yeah, I we've all fucked up.01:03:22.000 --> 01:03:24.559


And I'm I'm sure I'll fuck up some more.01:03:24.800 --> 01:03:43.519


I my most recent was um did a curry, so did like the chicken skewers uh over over the fire in the comado, and um I'd I'd watched something online and they talked about using a comado like a tando, and actually the clay on the side and trying to put the the noise directly on that.01:03:43.519 --> 01:03:45.679


I couldn't get that to work, that was a mess.01:03:45.679 --> 01:03:50.320


That was a big mess, and my arms did not enjoy being that close to the knee either.01:03:50.320 --> 01:03:53.679


No, oh my, you're trying to use it as a tandoor.01:03:53.679 --> 01:04:08.719


I'd seen stuff online talk about it, and I was like, well, I've already taken the chicken out, I've got plenty of dough, I can still do them, um, which I ended up doing on like a flat top, but inside over the buttons like while I'm here, let's try it.01:04:08.719 --> 01:04:11.280


And um, that was that was fun to clean up, I'll tell you.01:04:11.599 --> 01:04:14.159


Wow, that's a good way of losing your arm here.01:04:14.719 --> 01:04:19.760


Oh, and and dignity, time, um, teaching children swear words, that sort of thing.01:04:20.079 --> 01:04:29.599


I've got a scar here from I was uh working my firebox, and I had about 21 full, 22 full-size pork shoulders in there.01:04:29.599 --> 01:04:32.400


So between like 4.5 and six kilos.01:04:32.400 --> 01:04:36.000


They're big and they're and um and I'm moving them around.01:04:36.000 --> 01:04:39.519


So the gloves are kind of there's a lot of pork fat on them.01:04:39.519 --> 01:04:46.559


And then I went to my firebox to fill it up, and I just because I just kept on moving them all around and wrapping them and putting them in bed.01:04:46.559 --> 01:04:50.079


Um, when I say put to bed, I cook my shoulder for about five to six hours.01:04:50.079 --> 01:04:58.400


Once I get the mahogany color, I wrap them in peach paper and then I slow and low all night because I want to get a little bit of sleep.01:04:58.400 --> 01:05:00.400


But I've got to fill that firebox up.01:05:00.400 --> 01:05:14.800


And I was moving things around in the firebox, adding coals, and a bunch of hot coals flu flipped off some of the logs into my glove because the glove was wet from the pork fat, I couldn't eat it off in time.01:05:14.800 --> 01:05:21.519


So I'm all I can feel is these these coals just searing holes right here.01:05:21.519 --> 01:05:26.880


Oh man, that hurt, and I still got scars from it.01:05:26.880 --> 01:05:32.480


And um, and then I had to go to America to shoot the TV show, and I've just got scabs everywhere here.01:05:32.480 --> 01:05:34.159


Oh god, didn't look good.01:05:34.159 --> 01:05:35.840


The director's like, yes, wear a long sleeve.01:05:35.840 --> 01:05:39.280


I'm like, it's 40 degrees out, and they go, Yes, wear a long sleeve.01:05:39.280 --> 01:05:41.920


There's a fail for you.01:05:41.920 --> 01:05:43.519


Yeah, it's a good lesson though.01:05:43.519 --> 01:05:46.159


Yeah, yeah, yeah.01:05:46.159 --> 01:05:48.320


Make sure you can take those gloves off.01:05:50.400 --> 01:05:53.840


Oh, that's put literally put the hairs on my back on end.01:05:53.840 --> 01:05:57.840


There's nothing worse than that burning feeling, but to know that you're trapped with it as well.01:05:58.559 --> 01:06:00.480


Oh, yeah, yeah, that's it.01:06:00.480 --> 01:06:01.519


You're you're you're trapped.01:06:01.519 --> 01:06:04.960


I can't, I was like, just couldn't get it off.01:06:04.960 --> 01:06:06.960


Oh, that was the worst.01:06:06.960 --> 01:06:11.360


Um, Owen, do you got a fail for us?01:06:11.360 --> 01:06:15.280


Uh I don't I don't have a recent fail.01:06:15.599 --> 01:06:16.480


Good, good job.01:06:16.559 --> 01:06:17.119


You're doing good.01:06:17.519 --> 01:06:19.599


Yeah, uh, yeah, thank you.01:06:19.679 --> 01:06:20.320


Thank you.01:06:20.559 --> 01:06:23.920


Uh uh no, yeah, no, nothing in particular.01:06:23.920 --> 01:06:26.960


Uh just uh some standard stuff.01:06:26.960 --> 01:06:29.519


I cooked some I cooked a couple of bits the other night.01:06:29.519 --> 01:06:36.480


Um I was doing a whole I rotisseried a turkey thigh and a whole butternut squash.01:06:36.480 --> 01:06:46.400


Um uh and then I was doing also a bit of uh uh T-bone steak and uh I was just doing a medley of things really.01:06:46.400 --> 01:06:56.320


Uh and I got to the point where I was really happy with these vine tomatoes that I'd grilled and uh mushrooms and stuff like that, and then bloody dropped them in the coals.01:06:56.320 --> 01:07:02.079


Uh just you know, like to the point where because of all the rotisserie and stuff, I couldn't actually reach them.01:07:02.079 --> 01:07:04.800


So then I had to restart again with my tomatoes and veg.01:07:04.800 --> 01:07:06.079


So that was a bit annoying.01:07:06.400 --> 01:07:10.239


I know what you're like though, uh your brain would have gone, it's ruins, there's no point now.01:07:10.239 --> 01:07:12.400


Borderline thrown the rotisserie away.01:07:12.639 --> 01:07:15.760


But dirty cooking's a great way of cooking, you know.01:07:16.239 --> 01:07:20.559


It it it is, but it was just because the rotisserie was on.01:07:20.559 --> 01:07:29.599


Uh I I just I couldn't get to it in time without I'd have had to take it the whole lot apart just to get uh okay, yeah, because everything was still going.01:07:29.599 --> 01:07:38.079


So um I roast I had potatoes on there, is that I'd have literally had to take about 10 things out, and it was a bit bit frustrating.01:07:38.079 --> 01:07:39.840


So I you know I lost a few bits.01:07:39.840 --> 01:07:41.039


Are you okay?01:07:41.519 --> 01:07:42.320


I don't think it is.01:07:42.880 --> 01:07:44.880


No, no, I'm clearly annoyed about it, aren't I?01:07:44.880 --> 01:07:50.079


I hadn't thought about it until you just asked, uh, and now I've annoyed myself.01:07:53.440 --> 01:07:54.559


Oh dear.01:07:54.559 --> 01:07:58.559


Um so fails, they make us stronger.01:07:58.880 --> 01:08:01.280


They do, but they're generally funny.01:08:01.280 --> 01:08:04.000


They're generally funny in some way, shape, or form.01:08:04.000 --> 01:08:13.119


So what I'd love for what we'd love to do as well um is our barbecue bingo challenge.01:08:13.119 --> 01:08:22.640


Um now we've put together a really high tech, spent a lot of money on this re uh wheel of uh ingredients that we've got.01:08:22.640 --> 01:08:26.159


Um, however, all of our previous guests have left something.01:08:26.159 --> 01:08:29.119


So we we've not added to it for a very, very long time.01:08:29.119 --> 01:08:31.760


So we'd like to spin the wheel.01:08:31.760 --> 01:08:38.560


If an ingredient that it lands on, we'd love for you to do a cook with something that's on the list.01:08:38.880 --> 01:08:39.199


Okay.01:08:39.439 --> 01:08:45.359


Um, but we'd also like you to leave um uh an ingredient for for for next guests.01:08:45.600 --> 01:08:47.680


So you see you see the tripe up there?01:08:47.680 --> 01:08:52.479


I had a tripe taco from Jonathan Sawyer at Mietopia one year.01:08:52.479 --> 01:08:58.239


I hosted Miitopia for 10 years, and and he made me this taco made of tripe.01:08:58.239 --> 01:09:02.079


And I was like, oh, I just don't really know if I really want to eat tripe.01:09:02.079 --> 01:09:04.159


It's one of the best things I've ever eaten.01:09:04.159 --> 01:09:04.960


Really?01:09:04.960 --> 01:09:06.560


Oh my lord.01:09:06.560 --> 01:09:08.960


Oh my lord, was it good?01:09:08.960 --> 01:09:13.600


Um oh it's it's not one I jump up into straight, I don't think.01:09:13.600 --> 01:09:15.600


No, but it's fun to be surprised.01:09:15.600 --> 01:09:17.600


Yes, true, yeah.01:09:18.479 --> 01:09:18.800


Absolutely.01:09:18.800 --> 01:09:23.520


Oh, the interesting thing for me is so all the ingredients you're seeing have been left by other guests.01:09:23.520 --> 01:09:33.680


Now, when we first started doing this 90 odd episodes ago, Owen and I were quite nice, and we put and the more we've handed it over to other people, okay.01:09:33.680 --> 01:09:46.079


Don't get me wrong, scallops is nice, rabbits are interesting, frog legs is different, but you've got tripe, kangaroo, um, things like white pudding, chicken hearts, alligator.01:09:46.079 --> 01:09:52.560


Um, it has kind of become its own beast in one sense, but don't feel you have to be harsh on people.01:09:52.560 --> 01:09:54.319


You can put nice things on there as well.01:09:54.319 --> 01:10:01.760


But there's one thing on there called my signature dish, which we always say to people, look, if it goes on that, what are you known for?01:10:01.760 --> 01:10:03.439


What's your kind of signature?01:10:03.439 --> 01:10:06.640


So, from your point of view, what would be your signature dish?01:10:06.880 --> 01:10:12.479


It's either it's either my pulled pork sandwich, which I've served a shit ton of it.01:10:12.479 --> 01:10:17.359


I mean, we're doing 72 to 80 a weekend at full size pork shoulders.01:10:17.760 --> 01:10:18.960


That's probably boring for you then.01:10:21.359 --> 01:10:22.000


Tomato pie.01:10:22.000 --> 01:10:27.199


Tomato pie is is the grandma dish that is really kind of we're known for.01:10:27.199 --> 01:10:31.600


Um, so I think that's one of my signature dishes is my tomato pie.01:10:31.600 --> 01:10:32.720


Sounds good.01:10:32.880 --> 01:10:34.960


Right, let's give it a spin and see what it says.01:10:35.199 --> 01:10:35.520


Okay.01:10:39.760 --> 01:10:42.960


People on YouTube will love this, the listeners, it's just silence.01:10:44.239 --> 01:10:45.039


Oh, geez.01:10:45.039 --> 01:10:46.560


Vindaloo pain.01:10:46.560 --> 01:10:48.800


You know, how are you with spice?01:10:48.800 --> 01:10:50.000


I I'm pretty good.01:10:50.000 --> 01:10:55.039


I've done a lot of chili challenges, which has actually really wrecked my my internal.01:10:55.039 --> 01:11:13.119


But you know, you know, I mean, Vindaloo really, the name came from uh the transportation of of meats uh by the Portuguese, you know, as they went to Goa and all these places around the world to preserve the meats and wine and bin.01:11:13.520 --> 01:11:13.760


Yeah.01:11:13.920 --> 01:11:18.560


You know, it it there, yes, there were spices there, but it wasn't meant to be blow your head off.01:11:18.560 --> 01:11:24.560


But that it's kind of the Vindaloo and the the falls, the fowls that have gone really hot.01:11:24.560 --> 01:11:29.199


Um, Vindaloo kind of next day can mean Vindu Pooh or Pooh Kingdom.01:11:29.199 --> 01:11:34.960


But the the original Vindaloo, you know, it's all about preserving.01:11:34.960 --> 01:11:43.199


Yeah, that's what barbecue is smoke, sugar, salt, curing, and just preserving meats.01:11:43.199 --> 01:11:45.520


So yeah, I'm I I look forward to that.01:11:45.520 --> 01:11:46.800


You ready for my ingredient?01:11:46.800 --> 01:11:48.319


Yes, please, yeah.01:11:48.319 --> 01:11:57.680


Just because I worked with weekend two dishes, and it it, you know, it's it's gonna be I'm throwing one in there, marshmallow.01:11:57.680 --> 01:12:03.600


Marshmallow, nice because that that'll that uh it's different, right?01:12:03.840 --> 01:12:05.039


Yeah, it's very different.01:12:05.039 --> 01:12:15.920


And for listeners, we were talking just before we uh started recording, a bit behind the curtain, as it were, and um, you were telling us the joint about Ambrosia salad.01:12:16.399 --> 01:12:33.760


Sorry, before we start, I did Thanksgiving this weekend, and we I grew up with a salad that should not have the word salad anywhere near it, but it involves like a sweet, sweet cream, like a whipped cream, like we uh we call it cool whip in America, it comes out of a tub.01:12:33.760 --> 01:12:43.359


Uh but I I whipped ambrosia custard with some double cream, and then I folded some yogurt in there to kind of unsweeten it.01:12:43.359 --> 01:12:52.079


And then uh it's a lot of canned fruit because grandmas in the Midwest would just serve me, you know, canned to table kind of food.01:12:52.079 --> 01:13:01.520


Uh, so lots of like mandarin oranges and fruit cocktails uh with desiccated coconut in there, and then marshmallows.01:13:01.520 --> 01:13:06.319


You add them in near the end so they kind of keep their integrity.01:13:08.000 --> 01:13:10.800


Is there any dignity and integrity with that?01:13:12.000 --> 01:13:14.560


Yeah, that's an oxymoron right there, right?01:13:14.560 --> 01:13:23.760


Oh, anyway, I made it and uh I made two batches, one with marshmallows, one without.01:13:23.760 --> 01:13:27.359


No one, no one hardly anybody touched it.01:13:27.359 --> 01:13:32.640


There's still two bowls in my fridge, they're huge, and I just don't know what to do with them.01:13:32.640 --> 01:13:37.199


Like keep thinking I can make a breakfast with it or something, or add it with some granola.01:13:37.600 --> 01:13:40.319


There's a lot of sugar there for the start of the day, to be fair.01:13:40.640 --> 01:13:41.920


I did do so.01:13:41.920 --> 01:13:46.560


They do a candied yams with marshmallows in the States that's kind of famous.01:13:46.560 --> 01:13:51.920


And I did a I did a sweet potato and marshmallows, but I did it two ways again.01:13:51.920 --> 01:13:55.600


I did just normal ones, uh, and then I did one with marshmallows.01:13:55.600 --> 01:13:56.720


And they they went down to storm.01:13:56.720 --> 01:13:57.840


I was like quite surprised.01:13:57.840 --> 01:13:59.279


So yeah, there you go.01:13:59.279 --> 01:14:08.399


If you if you're gonna add any kind of brown sugar to something, maybe use the the marshmallows as your uh as your sweetness.01:14:08.399 --> 01:14:13.439


I don't I don't really need much sweet, but it's all about balancing flavors.01:14:13.439 --> 01:14:22.079


I love tang, I love vinegar, but also uh a chef told me, you know, it's all you gotta balance things, so don't be afraid to add a little sugar every now and then.01:14:22.079 --> 01:14:23.279


I'm like, okay.01:14:23.279 --> 01:14:25.600


I was a bit of a pedantic for a long time.01:14:25.600 --> 01:14:26.720


I just wanted tang.01:14:26.720 --> 01:14:37.279


I think it's because I drink beer, and then I sort of realized, okay, I gotta add, I gotta balance these flavors a bit more, you know, the fats, the vinegars, the tang, the the acid, and then a little bit of sweet.01:14:37.279 --> 01:14:38.560


It works.01:14:38.560 --> 01:14:42.159


But I mean, what is barbecue sauce?01:14:42.159 --> 01:14:48.640


It's it's sugar, tomatoes, and vinegar, and then you play with enough to give it the complexities.01:14:48.640 --> 01:14:55.119


Um, but that's why I kind of prefer white sauces, because there's there's none or very little sugar.01:14:55.119 --> 01:15:00.560


It gives me that kind of that tang, that that moorishness like you get with pickles.01:15:00.560 --> 01:15:01.359


Yeah.01:15:01.680 --> 01:15:03.439


You don't want to give it in the UK, do you?01:15:03.439 --> 01:15:06.239


White like a white sauce barbecue sauce.01:15:06.800 --> 01:15:15.600


I mean, it's it yeah, I mean, I I make I I make it all the time and I teach people how to make it, but it's just vinegar and mayonnaise and lots of cracked pepper.01:15:15.600 --> 01:15:24.239


Um, I add like kind of charred lemon juice and horseradish and a bit of Worcester sauce to it, just to kind of add complexity.01:15:24.239 --> 01:15:26.800


But also a lot of people add sugar.01:15:26.800 --> 01:15:39.920


But you can you you can add it, you can double dip your and triple dip your chicken into it, you know, and and as long as it's like got if it's almost a store-bought mayonnaise, because if you make the mayonnaise, it'll split, you know, you gotta be careful split.01:15:39.920 --> 01:15:51.439


But Chris Lilly from uh Big Bob Gibson, he showed me his version, and he has a really runny and he has used distilled vinegar with really low uh low content.01:15:51.439 --> 01:15:54.159


So he has a really uh mild tang.01:15:54.159 --> 01:16:01.520


It's all about just less is more for him and and Big Bob Gibson who put it on the map, the northern Alabama.01:16:01.520 --> 01:16:04.880


That's my favorite sauce of all the sauces.01:16:05.439 --> 01:16:17.680


I need to look into recipes and actually start doing some myself because I've heard so many people talk about it, and it's it's not something I by the time I've cooked stuff, I go into the larder, I always think, oh, I should have I should have done that.01:16:17.680 --> 01:16:18.399


So there you go.01:16:18.399 --> 01:16:19.680


That's my homework for the weekend.01:16:20.319 --> 01:16:30.079


Make a big bowl of white sauce, uh Alabama white sauce, and then uh have a a thinner version for dipping and then a thicker version for serving on the table.01:16:30.079 --> 01:16:34.159


So split it and add a bit more vinegar, and then just keep putting your chicken.01:16:34.159 --> 01:16:41.039


And once it's like halfway through or two-thirds through, just keep dipping it and putting it back on the grill so it kind of sets in.01:16:41.039 --> 01:16:41.920


Oh, nice.01:16:41.920 --> 01:16:46.640


Because there's no sugar in there, you can keep doing it, it won't burn.01:16:46.880 --> 01:16:47.520


Yeah, yeah.01:16:47.760 --> 01:16:48.640


God, sounds so good.01:16:48.640 --> 01:16:50.000


That that sauce.01:16:53.039 --> 01:16:57.279


So um it's been an absolute pleasure having you on the podcast.01:16:57.279 --> 01:17:07.199


As uh as we kind of come to the close, is there anything that we haven't discussed yet that you you know you wanted to share with share with the group?01:17:07.199 --> 01:17:10.479


No, I'm I'm I want to go on to pizza.01:17:10.479 --> 01:17:14.239


The takeaway from this whole thing, pizza.01:17:14.479 --> 01:17:26.319


Yeah, that's that's that's my I think that's my next journey is to just you know, we've written a lot of pizza recipes in our books, but I really want to I I love serving barbecue, but I really choppy's gone into pizza.01:17:26.319 --> 01:17:30.079


If you go to his pop-ups, he's serving pizza.01:17:30.079 --> 01:17:31.279


It's fun.01:17:31.279 --> 01:17:34.239


And I and and and I it's what we eat, you know.01:17:34.239 --> 01:17:36.479


We love eating burgers, we love eating.01:17:36.479 --> 01:17:38.000


Oh, my favorite burger.01:17:38.000 --> 01:17:42.319


Uh, if you see an Oklahoma on the menu, get get an Oklahoma.01:17:42.319 --> 01:17:50.239


They smash like paper thin onions into the beef, you know, and you and that's like, and get it, get it animal style, like with a mustard crust.01:17:50.239 --> 01:17:51.520


That's like my favorite burger.01:17:51.520 --> 01:17:57.600


Double, double smash Oklahoma style onion burger with a mustard uh crust.01:17:57.600 --> 01:17:59.600


That's my favorite burger.01:17:59.600 --> 01:18:01.359


My favorite steaks are ribeye.01:18:01.359 --> 01:18:04.079


Uh I love a fish taco.01:18:04.079 --> 01:18:13.119


Um, I have four kids, Blue, Noah, Frazier, and now Della, which is the name of our smoker.01:18:13.119 --> 01:18:17.520


Then we named a kid uh Della, which my missus doesn't really like.01:18:17.520 --> 01:18:21.039


That we have a smoker called Della, and we have a beer called Della.01:18:21.039 --> 01:18:22.479


Um, but it's my grandma.01:18:22.479 --> 01:18:31.199


My grandma, I got I got raised by grandparents when I was going through all the crazy kidnappings and divorces as a as a as an eight-year-old.01:18:31.199 --> 01:18:36.479


So uh grandmas mean a lot to me, and that's where I learned how to cook, grandmas and grandpa's.01:18:37.119 --> 01:18:39.039


That's where the soul is in cooking, right?01:18:39.039 --> 01:18:40.479


It feels like.01:18:41.039 --> 01:18:41.439


Yeah.01:18:41.439 --> 01:18:48.640


So I spent half my summer in Virginia Beach with grandma and granddaddy, and and he would take me fishing on the Atlantic.01:18:48.640 --> 01:18:50.479


And this is my favorite childhood memory.01:18:50.479 --> 01:18:50.960


Here we go.01:18:50.960 --> 01:18:53.279


Before I leave you, I'd go out.01:18:53.279 --> 01:18:59.680


My Uncle Rip was the he drove the PBR beer truck past Blue Ribbon.01:18:59.680 --> 01:19:12.399


It's a very Americana beer, and he would unload 10 cases for granddaddy every so granddaddy just had a fridge in the next to the washer and dryer that just was full of beer, and he just drank.01:19:12.399 --> 01:19:17.199


So on the way to the boat, which is about a half an hour drive, he'd kill two or three cans.01:19:17.199 --> 01:19:29.119


And he'd have a can outside of grandma's house with a pull tab, and then he'd pull over on the sub the highway and he'd give me the keys and say, he'd go through every uh kid's name in the family before he got to mine.01:19:29.119 --> 01:19:41.760


He'd get through a couple dogs' names before he said, He'd go, Rill, which is his son, and Pam, which is my mom, Beth, Tiffany, Rambler, uh, Spanky, Punch.01:19:41.760 --> 01:19:45.279


And then he would just say, Chief, go and why don't you go on back at Granddaddy Bear?01:19:45.279 --> 01:19:55.920


And I run down the car, open it up, and he's missing fingers because he got drunk and the fan belt broke on the boat, and he went to grab it, he ripped his fingers off.01:19:55.920 --> 01:20:07.119


Drill sergeant in the army, you Know gnarly, and he'd go out and he'd kill a case of beer with his brother, and they got so hammered they would pass out.01:20:07.119 --> 01:20:09.039


And we're out in the Atlantic.01:20:09.039 --> 01:20:14.079


But my dad was a navigational officer on deck uh in the Navy.01:20:14.079 --> 01:20:17.840


He was picking up Gemini 11 uh when it would splash down.01:20:17.840 --> 01:20:19.199


So my dad was calling.01:20:19.199 --> 01:20:22.960


He knew he knew he was a communications officer on deck and he was navigations officer on deck.01:20:22.960 --> 01:20:25.119


So he would he knew how to read horizons.01:20:25.119 --> 01:20:27.359


So I learned how to read horizons as a young kid.01:20:27.359 --> 01:20:35.920


So I was actually looking forward to my my pet my my granddaddy and my uncle Rip, my uncle Seely passing out.01:20:35.920 --> 01:20:37.840


I could bring the boat in.01:20:37.840 --> 01:20:41.039


Uh it's a pretty big entrance.01:20:41.039 --> 01:20:43.359


It's where all the big naval shipyard was.01:20:43.359 --> 01:20:46.800


So I it's a big jetty to get through.01:20:46.800 --> 01:20:51.119


Um and I and I could read all the lights on the horizon when that time we're coming in.01:20:51.119 --> 01:20:54.720


So we would get in, he would dock it because he wouldn't let me dock it.01:20:54.720 --> 01:20:58.239


He'd always come too um from his drunken stupor.01:20:58.239 --> 01:21:02.159


And then um we would then clean fish for hours.01:21:02.159 --> 01:21:08.960


So we come in with 150, 175 fish we would catch, because this is the Atlantic in the 70s.01:21:08.960 --> 01:21:20.880


And he would cut the head off, and then I would just I would slice the uh right here on the fish, and I'd pull all the guts out, and we put them in these uh tumble dryer things that would descale them.01:21:20.880 --> 01:21:32.560


And then grandma would save all the plastic bags for the bread, and we would just fill everything with uh like three or four fish, tie it up, and put it in an igloo cooler on ice, and he'd fill two of them.01:21:32.560 --> 01:21:44.880


And on the way home, we would stop off at everybody's houses, like all the friends and family, drop off fresh fish, and they would get the bounty from their backyard, fruit, veg, bread they they baked.01:21:44.880 --> 01:21:48.000


Uh, maybe they got some meat, they they they butchered a pig.01:21:48.000 --> 01:21:55.840


And we would come home with all this stuff that we kind of just just gave people stuff because we had a bounty of fish.01:21:55.840 --> 01:22:05.520


And uh, and that way of living was one of my favorite memories of of childhood was just and then coming home and having a fish fry.01:22:05.520 --> 01:22:06.720


And that's how we ate it.01:22:06.720 --> 01:22:08.000


You know, we didn't grill it.01:22:08.000 --> 01:22:18.399


Grandma would roll in cornmeal and uh cook it in lard and this big cast iron skillet with spoon bread, all these kind of southern dishes.01:22:18.399 --> 01:22:23.600


And to me, that was like my favorite memory of food as a child, yeah.01:22:23.600 --> 01:22:26.479


And that's community and it's part as well.01:22:26.479 --> 01:22:33.119


Yeah, it is community, it's family, it's community, it's yeah, it's fishing.01:22:33.119 --> 01:22:38.880


Yeah, so I'll I'll leave you with that little story because that's one of my favorites growing up.01:22:39.119 --> 01:22:39.840


I appreciate it.01:22:39.840 --> 01:22:41.920


I said it's been an absolute pleasure.01:22:41.920 --> 01:22:43.600


We've been so excited to have you on.01:22:43.600 --> 01:22:49.279


Um, and uh no doubt we'll bump into you uh again next year into the into the festival season.01:22:49.439 --> 01:22:52.800


Well, next time you come to the festival, come and hang out and uh feed you.01:22:52.800 --> 01:22:53.840


Oh, done.01:22:53.840 --> 01:22:54.399


There you go.01:22:54.399 --> 01:22:56.479


It's a contract signed.01:22:56.479 --> 01:23:00.479


Thanks for the invite and thanks for for the chat.01:23:00.479 --> 01:23:01.600


I appreciate it.01:23:02.159 --> 01:23:03.840


Well, yeah, we'll let you know when it comes out.01:23:04.560 --> 01:23:05.359


Thanks so much, Christian.01:23:05.359 --> 01:23:05.600


Cheers.01:23:05.600 --> 01:23:06.800


Don't worry, thanks, Dan.01:23:06.800 --> 01:23:07.680


Thanks, everyone.01:23:07.840 --> 01:23:08.319


See you later.01:23:08.319 --> 01:23:08.720


Cheers.01:23:09.840 --> 01:23:10.399


Bye.01:23:10.960 --> 01:23:13.920


That's it for another episode of the Meet and Greek Barbecue podcast.01:23:13.920 --> 01:23:20.239


Wow, what an episode! Uh, so great, great to speak to Christian, DJ Barbecue.01:23:20.239 --> 01:23:28.800


Uh no doubt most of you have seen him at some festival, or you've read his book, or you've tried his rubs, or you've watched him on YouTube.01:23:28.800 --> 01:23:31.039


Uh, truly a fountain of knowledge.01:23:31.039 --> 01:23:33.039


Um, really great to have him on.01:23:33.039 --> 01:23:34.880


Um, as ever, we want to hear from you.01:23:34.880 --> 01:23:38.159


Do please reach out uh on our social channels.01:23:38.159 --> 01:23:41.600


Um, and until next time, keep on grilling.01:23:52.239 --> 01:23:57.680


Today's episode of the Meet and Greek Barbecue Podcast is brought to you by AOS Outdoor Kitchens.01:23:57.680 --> 01:24:01.520


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