We'd love to hear from you, drop us a text! Fire changes everything—how food tastes, how we cook, and how people gather. We sat down with Ben, co-founder of Somerset Grill Co, to explore the craft behind Argentinian-style, wood-fired grills built in the UK for serious durability and everyday joy. From a superyacht encounter with a $30,000 parrilla to welding the first prototype in a shipping container, Ben shares the gritty iteration path that led to their “unquestionable quality” mantra and ...

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Season 7

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

Fire changes everything—how food tastes, how we cook, and how people gather. We sat down with Ben, co-founder of Somerset Grill Co, to explore the craft behind Argentinian-style, wood-fired grills built in the UK for serious durability and everyday joy. From a superyacht encounter with a $30,000 parrilla to welding the first prototype in a shipping container, Ben shares the gritty iteration path that led to their “unquestionable quality” mantra and the design choices that make open fire feel approachable at home.

We break down the real mechanics of live-fire control: why an ember maker matters, how grate height transforms heat management, and when to move coals instead of meat. Expect practical tips and plenty of inspiration: fast-cooked flank short ribs with chimichurri, porchetta with shattering crackling, charred pineapple thrown straight into the embers, and a light, clean smoke from a simple tapa on cold days. We also dive into accessories that earn their keep—the crowd-pleasing rotisserie, the endlessly useful ember grill—and compare open fire’s roast-forward results to heavier American smoke.

Holidays get the spotlight too. Think rib of beef slowly spinning while you baste with butter, cola-braised gammon finished with a hot honey glaze, and crisp sprouts in a cast iron skillet over live coals. Leftovers become strategy, not afterthought: brisket chilled and rewarmed in stock for extra smoke and gravy depth, short ribs turned into the richest eight-hour chilli, chicken skin re-crisped into addictive “crisps.” There’s honest talk about fails—seasoning switch-ups, underfuelled fires, even a duck ruined by a soapy board—and why they make us better cooks.

We round things out with the Asado Go portable, how engineering changes at smaller scales, and dream setups that blend live fire, ceramics, and pizza ovens. If you’re curious about parrilla-style cooking, grill design, or just want new ideas for your next cook, this one’s packed with insight you can use tonight. If you enjoyed it, subscribe, leave a review, and share the episode with a friend who loves cooking over real fire.

Sponsored by AOS Kitchens
AOS Kitchens are a leading outdoor kitchen design and installation specialists based in Hampshire

Thermapen Electronic Temperature Probes
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Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.

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For all of our other episodes you can listen or watch them on our website.

00:00 - Sponsor And Guest Introduction

00:22 - Meet Ben And Somerset Grill Co

02:08 - From Idea To First Prototype

04:15 - Iteration, Quality, And Design Philosophy

06:05 - Learning Open Fire Cooking

08:20 - Versatility, Theatre, And Social Cooking

11:20 - Favourite Cooks And Techniques

13:15 - Accessories That Change The Game

15:00 - Tapa, Heat Retention, And Light Smoke

16:40 - Bucket List Cooks And Experiments

18:10 - Christmas Cooks, Leftovers, And Hacks

23:45 - Sponsor Break: AOS Outdoor Kitchens

24:10 - Other Grills And Ideal Setups

27:20 - Asado Go: Making It Portable

30:20 - Cooling, Fuel, And Use Cases

32:20 - Unusual Meats And Trying New Things

33:50 - Barbecue Fails And Lessons Learned

38:00 - Plans For 2026 And Cooking Goals

41:40 - Barbecue Bingo And Ingredient Pick

45:20 - Thanks, Plugs, And Closing Notes

WEBVTT

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

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

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

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Today we're speaking to Ben from Somerset Grills, who do fantastic Asado grills and amazing accessories.

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So much so that Owen has got one.

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But we'll go through that in a second with Ben.

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So without much further ado, here's Ben.

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Hi Ben, thank you very much for joining the podcast.

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Uh, really excited to have you here.

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Please do introduce yourself to our listeners.

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So I'm Ben.

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I'm the co-founder of Somerset Grill Co.

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We're based in Somerset and we build Argentinian wood fired grills.

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All around making wood fired cooking easy and make it bringing it into your house so you can play in your house, into your garden so you can play with it and just enjoy it at home.

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It's very kind of humble of you because I'd say you'd make it very beautiful as well.

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Yeah, that is well, just fire does that, doesn't it?

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It just looks fire as you're gonna fire on the ground, you're staring for hours.

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Yeah.

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Well, I uh the grills are pretty special as well.

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Uh having recently bought one, you know, what six months ago, uh every person that comes around is gone, oh my god, that's a beast.

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Oh I'm I'm I'm I'm assuming you kind of hear that a lot.

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That yeah, just kind of then they are big, big kits, aren't they?

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Yeah, we go for the kind of like the wildfire.

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You want to walk in and go, like, oh, I want one of them.

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That's kind of like a key part of that.

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Everything we design is kind of like even like the skewers, you pick the skewers up, and it's like you're a kid again with a sword in your hand.

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It's like that kind of it's all kind of making it just fun and enjoyable and kind of making the fear away from fire.

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So it's like, oh, anyone can go and do this in the back garden.

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It's not need to mass trading.

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I suppose it would be interesting.

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Well, we should probably start at the beginning, Ben.

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You know, how how did Somerset Grill Co come about and and you know, talk us through to where you are?

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So I start the idea came uh years ago.

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So I was on a yacht called Motor Octopus, and it like owned by the guy who started Microsoft, and on board you had like a uh a grill from a company called Grill X USA, and it's like a $30,000 grill, Argentinian style, prelast style, what have all the control you can wind ember maker and all that, and it was this really, really cool bit of kit, and I was like, that's really cool.

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And I kind of was like, That'd be that'd be a cool thing to go and build yourself, and then move on four years when I moved ashore.

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Me and my brother as an engineer, we kind of got together and we're like, Oh, let's try and build one.

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So we built the first one in a uh container in Taunton with like a generator welder, we'd learn how to weld ourselves and kind of got there, and slowly like and then we moved, it took about two years to get to from like 2018 to 2020, where we finally got the first first real kind of product.

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First one we made was a bit very sharp, a bit dangerous, and it's like just made together, basically made in a container in Tauton or a generator with two belt.

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So kind of so then we moved out so slowly, like different iterations, and then by two of 2020, just as after around COVID time, we got the first grills, first proper grills built, and then we started selling them, and then we just kind of grown each year since then and just kept on going and going.

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Today we're in a 4,000 square foot factory, built all in-house, and then ship all over the all over the UK and all over the world.

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Wow.

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So just uh how many iterations did you go from that original prototype through to what you started to sell in 2020?

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Oh 2020, it started probably like 15 iterations, and then the version now is probably like we're all because we everyone like from the me to apprentice have a grill, so it's always like iteration, iteration, because we and because we build it all in-house, we we evolve quite quickly, and so there's always little changes like oh, we can prove that I can get better.

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You just fix what fix what annoys you, and it just slowly gets better.

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So is that kind of reiteration concept still going?

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Are you still tweaking and tinkering with everything that you're doing?

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It's more we do a little bit now, it's not as there's very little bits of change.

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We don't really we've we always say, like, oh yeah, it's pretty much there now, and then we think someone else will change, then we just do a little tweak, a little tweak.

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Plus, if you're busy, do you have time to tweak, right?

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Yeah, well, that's one of my barbecue.

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You've got a really busy season, and then you've got the time in the winter to kind of think about things and try new ideas out and play with play with things and bring on new like new, try and bring on new accessory every year.

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Like so this year we're working on a it should be out in the new year, we're working on a hanging frame that sits on the back of the grill and then comes over the front, comes over to where the um crossbar is so you can hand like ribs of beef and all that kind of stuff on it.

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But gives you a bit of protect more protection around the Ember Maker.

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Sold.

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Yeah, yeah.

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It looks it looks really cool as well, which is always a is always a good uh good thing to do.

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Yeah, again, so just interested to know because again, we're talking it's it well, it's first and foremost, it's heavy, it's very well built in in you know going through that process in terms of quality, and how did you kind of land on what you landed on in terms of you know the raw materials and heat control and all of the you know retention, I suppose is what we're trying to get out.

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We build uh kind of one of our like mantras is like um unquestionable quality.

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So everything built should just be like just built like a tank to survive and because you because it is fire and it's wood fire, it's gotta be tough, it's gotta be well made to last the years, otherwise, it'll just like if you go thin and steel, it just doesn't really work.

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So we kind of we built everything to last and we built everything just to survive the hot like fire basically.

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I I'm interested as well.

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So cooking over open fire is very different, right?

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From from kind of um whether it be like your camados, whether it be your your your kettles.

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Did you have experience in that style of open fire cooking first?

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Or was that also a learning process as you were making the grills?

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It was kind of a learning pro.

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So I'd experienced on the yacht, like so the yacht was uh the LA Mitchell star chefs on the board.

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So you kind of see it, you got a little play with it, but it's like the the chefs would do in it, and then so most of the learning was like the first grill we ever built didn't have an ember maker, and you kind of go with like, yeah, oh it's amazing, you got all this wood, burn it down, got the embers, and you go along and the heat just disappears.

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Then you start trying to relight it, and you smoke yourself out, and like, oh, this is a bit rubbish.

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But then you go and put the then we then we put the ember maker on because it's like well that works better, and we put it at the back because that's the way grill works do it.

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They have theirs, they usually have it at the back, so we're like, that makes sense, and it's all economical, and also it makes the fire kind of the core part of it, so it's the visual, so you kind of like you can experience it sort of like off to the sides a bit, it's like off to the side, it's not really big like big part of the grill if that makes sense.

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And then so again, I suppose during that process, how do you do a lot in terms of testing cooks specifically and trying to um explore the versatility of the different types of things that you can cook?

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So, yeah, you go out and so like everyone, you go and get a tomahawk first, don't you?

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And just go and see get out, and then we got we've got it out to different people, like we we also got we got the grills out to different people to see.

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Like we had Marcus had one really early on, Alex had one really early on, and you just because everyone like you think like oh nailed everywhere you can cook on it, and then someone sends you a picture, like oh, I haven't thought of that, and it's just like everyone's got different ideas of what they can do with it and how they can play with it, and so it's just that Alex from Hunter Gather, yeah, Hunter Gather cooking Alex, yeah, yeah, yeah.

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And Marcus Borden.

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Marcus Borden, yeah, yeah.

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They they both had one from like really early on, and it's uh and just seeing like you get feedback from people, and then we do big, we usually do a big survey once a year from customers saying, What do you think's good, what you think's bad, and he'd put all that back in and then it erases back out, and it's just like and also we like like you say cooking wise, you just try you here, you're looking at all the books.

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I remember podcast in lockdown, and it was with Elkie and someone else, and they had um Kung Fu barbecue on, went for all his recipe favourite rush books, and that was listening for Chris.

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That was my Christmas list.

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It's like, all right, try that recipe, try that recipe, try that recipe, and just try different things.

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And it's yeah, yeah, it's just good fun, isn't it?

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Oh, it's so playful, isn't it?

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I mean, when we first did the cook um on Owens when he invited me over, and we debated for quite a while about what we wanted to try and do on it because we said we've done so much barbecue, we want to do something different, particularly because of the theatre, and we ended up we did a gammon, um which we hung.

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Um we did a whole pineapple, I think, as well, didn't we?

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Uh in the embers.

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That's one of them one like people you say to people like, what are you like just hang it up and then sit them in a shrug at the end?

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It's like, yeah, yeah.

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We literally just chucked it straight in the embers and just let it kind of charred up.

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Um it became like a bit of a pulp and then cutting off the skin and um serving it that way.

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We did a few bits with steak as well, didn't we?

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Obviously, because why wouldn't you?

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Yeah, you can't go with that.

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Um yeah.

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But it's just a fun joke.

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Yeah, it's it's more it's it's very much more cooking, I think, too.

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Because it's like a bit more, it's simpler, it's like it's less rugs, more salt and pepper, a few herbs.

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It's not like as it's it's it's different to American barbecue, isn't it?

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Mm-hmm.

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It's kind of it's just a bit more like both have the thing, but it's just a bit more.

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And it I I like it because it's like it's a two to three hour activity.

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On most cooks, it's not a full-on eight hours, twelve hours where you've got a like big commitment.

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You can go out in the evening, have a good cook, cook with a fire, and cook some cook some steak.

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And it's been especially this time of year, it's getting two to three hours outside in October.

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Because you wouldn't usually spend two or three hours outside, but enjoying the weather.

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It's a great session toy, isn't it?

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You know, for a few drinks, getting there, enjoy it social.

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Nice fat of the evening, nice fat of the evening vibe, I know.

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Yeah, yeah.

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Yeah, so I suppose that's I suppose that's what differentiates it, but in a good way, in terms of kind of creating that experience, is that it it's probably it's not a it's not a quick cook type grill, is it?

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In the you know, by the to you to get the kind of wood burning and get the embers, a good bed of embers, it's not like a 15-minute job.

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It's it's power.

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Now we also and it's the big I would say the big difference between the two is like most traditional barbecue is you got the you what the line is um if you open the lid, you could if you're not if you're looking, you're cheating.

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Yeah, yeah, yeah.

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You want to kind of fight that if you put your hands in your pockets and go like and just trust everything's okay.

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Whereas with our with like an open fire Argentinian style, you're part of it, and you know you're putting the water logs on the fire, you're moving the embers, you're moving it up and down, you're tossed putting your hand over the flame, checking the temperatures, and you're kind of like you're part of the whole cook when you've cooked it, you've cooked it, like you've been part of it the whole way.

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Yeah, and a winch.

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That is just spend all day and then like lock it down there.

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Yeah, so uh for for you then, what what is your favourite thing to cook on on the on the grill itself?

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So there's a few things.

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One of them is um I like the things that are but like when people taste it, it's just like oh wow, and like uh flank and cut short ribs really quick, just try and then just cook them, then chop them up, and just do it some chimichimmi sauce.

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And it's like really good.

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And the best thing is like porchetta or any roast pork, roast rose pork and loin, and you just kind of dry brine in the fridge overnight, like the elke method, I call it, you dry brine in the fridge overnight, and you just stub it with like garlic, rosemary ginger in the bottom, and then as it's cooking, keep it quite high, get this right into this right internal temperature, and then just use a paper towel and dab the and dab the fat as it's going around just to keep it as dry as possible, and then when it's gotten the right internal temperature, just drop it down, and then just stop the motor for like five seconds at a time, and it'll just go off like popcorn, and you get like the most crack well, cracking, crackling, yeah, yeah, and that's that's a really good cook.

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And and obviously, and I will I suppose we'll come on to it in a minute, but there's obviously a a fair amount of accessories that you can also buy to try different styles of cooking, yeah.

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And so do you I suppose on that basis, is there a particular accessory that you use?

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Like, for example, do you use the ember grill quite a lot where you're doing like direct searing, or is it actually you still use the normal grates majority of the time when you are cooking?

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I'd say emma grills, the emmer grill is really good.

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I've start using bike, but if you're doing a full cook, then you're doing like a pot cook, like you're boiling some water because you can move it over the fire, pull it off again.

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You want to sear something really early on, black like if you're doing a salsa for tacos, you can like blacken your edge off, or if really good for resting towards the end of a cook.

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So you just kind of put a few emmas underneath, and then just can leave something to rest there.

00:12:59.519 --> 00:13:04.799
So, like um, and then my favourite accessory, I would say everyone's accessory things are a tissuery.

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People just love it.

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It's kind of like it's our best seller, it kind of just yeah, it just does and it's just meat turning round with fire behind it, it's just like yeah, it's really good, just good fun.

00:13:15.360 --> 00:13:21.279
So, what I seemed quite interested in though is um we're talking about you've just mentioned about the lid, right?

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And if you ain't, you know, if you're looking, you ain't hooking and and and those types of things, but you've also got a tapper, which is uh it almost does create that kind of lid roasting effect.

00:13:31.519 --> 00:13:41.039
Yeah, you can get it's more roasting effect on a cold day, so you can like trap the heat in and just like like if you uh if you've ever done a really cold night and you do the chicken, it just kind of traps the heat in.

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But it also lets you do kind of like a light scandal.

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We call it like a light Scandinavian smoke, it's not a full on, it's never gonna be full-on American, like 18 hour amazing brisket.

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But it's like a light, it just impregnates a bit of smoke into the meat, so you get that flavour, and it just works really well.

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I just put it on and just kind of and the smoke will just go round and round it, and it works really well.

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It's just one of them extra, just a nice little accessory that helps you kind of keep makes life a little bit easier for you.

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I was presuming that helps with kind of heat retention and like you if you've if you've uh if you've stopped your fire bit too early, so it's really good, you can like keep your and you just to get the last bit of heat into whatever you're cooking works really well.

00:14:19.360 --> 00:14:19.759
Yeah.

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So is there is there anything on the list from a from a cook perspective that you've either seen one of your customers do or you've sort of a recipe that you would love to try that perhaps wouldn't be a first choice, but you'd love to give it a go on the on the bread?

00:14:35.919 --> 00:14:38.240
Well, uh it's on my lips, Alki's done it quite a few times.

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It's like um you do top the chicken tiker on the skewers, and then you've got the you make your curry next to it, and then you carve the meat into the curry, and that that looks really cool.

00:14:47.600 --> 00:14:48.720
That's so good to do.

00:14:48.720 --> 00:14:51.759
I I that's how I standard do a curry now.

00:14:51.759 --> 00:14:55.440
It like just on the skewers, the chicken cooks so much better.

00:14:55.440 --> 00:15:00.799
You can you've got more control over the the sauce and the flavour, and it looks sexy while you're doing it.

00:15:00.799 --> 00:15:01.519
Do you know what I mean?

00:15:01.519 --> 00:15:03.039
It looks good when you're doing it.

00:15:03.519 --> 00:15:08.000
Yeah, curry and five is like uh one of the best things is like uh lamb chops.

00:15:08.000 --> 00:15:11.039
Curried lamb chops are so good.

00:15:11.039 --> 00:15:15.039
That's like just the flame gets it and it'll go so nice.

00:15:15.039 --> 00:15:17.120
And then so I've got your question now.

00:15:17.279 --> 00:15:20.080
Um just got lost in the thought.

00:15:20.080 --> 00:15:28.799
Um, was there so what did I ask?

00:15:28.799 --> 00:15:39.360
Oh, is there any is there anything that is there a particular recipe that either you've got in a book or or you've seen customers do that you haven't yet done that you want to kind of give a go at yourself on the grill?

00:15:39.679 --> 00:15:43.679
There's loads you see them all because they pop up on our Instagram, you're like, oh that's cool, that's cool.

00:15:43.679 --> 00:15:55.440
Um there's a there's the one where the guy they take the you take the joint of beef and they put the bone marrow around it, and they strap the bone marrow to the beef and then that and then put it on the rotisserie and cook it that way.

00:15:55.440 --> 00:15:56.799
That always looks really good.

00:15:56.799 --> 00:15:59.360
And I've never I haven't gone around to trying that yet.

00:15:59.360 --> 00:16:03.120
And there's always I want to try, I've tried it, it was unsuccessful.

00:16:03.120 --> 00:16:08.720
Um crispy crispy duck, yeah, and which would be really good.

00:16:08.720 --> 00:16:20.799
And then the other week I managed to do a uh upside down uh pumpkin, uh no pumpkin, upside down pineapple cake in the oven plate with the oven plates, so it's like trying to explore more what you can actually do.

00:16:20.799 --> 00:16:23.120
Like one of our customers did to your battery the other day.

00:16:23.120 --> 00:16:24.960
Oh nice, really cool.

00:16:24.960 --> 00:16:26.960
So stuff like that is just like that, yeah.

00:16:26.960 --> 00:16:28.799
Just trying what you could do, really.

00:16:29.679 --> 00:16:31.759
Yeah, especially baking.

00:16:32.559 --> 00:16:34.399
That's the matter because you just don't think of it like Martin.

00:16:34.399 --> 00:16:35.919
Like no, I wouldn't have thought of that either.

00:16:35.919 --> 00:16:40.399
I really invest, he's he's always his big thing is like we need to make a Victoria Sponge Cake in it.

00:16:40.399 --> 00:16:46.000
So that's on what that's one of the aims to try and do with this year is trying to get a Victoria Sponge Cake done.

00:16:47.440 --> 00:16:53.200
You've got we've got like we've got the big C-word coming along, Christmas.

00:16:53.200 --> 00:17:00.159
Uh, depending on this episode goes out, people might have already seen what what you've put on social media or what you have kind of around that season.

00:17:00.159 --> 00:17:03.519
Are you are you planning on how you're using Dagwill over the festival?

00:17:03.759 --> 00:17:07.119
Um I'm away for Christmas Day.

00:17:07.119 --> 00:17:14.160
But Chris, what I've done in the past is I did double double ribber beef on yes, really good.

00:17:14.160 --> 00:17:18.720
That is like, and it's such a good way to start Christmas, eight o'clock in the morning, setting fire to stuff.

00:17:18.720 --> 00:17:22.960
Yeah, slowly, slowly cooked throughout the day, and it's already about one o'clock.

00:17:22.960 --> 00:17:37.119
And then we've done like um porcetto, really good, massive porchetto one year, and uh the last year I did a re I did a rib ribber beef, but I put it on the rotisserie and then paste it with butter throughout the whole thing, and that came out really good.

00:17:37.119 --> 00:17:43.119
Yeah, it's like and they've done like three free meat roasts before with like chickens, picania.

00:17:43.599 --> 00:17:47.920
Yeah, it's just like uh ohcanna, meat on a sword on that must look so good.

00:17:48.000 --> 00:17:49.680
It's just meat on a sword, yeah.

00:17:49.680 --> 00:17:51.440
That is, yeah, that is good, yeah, yeah.

00:17:51.440 --> 00:17:55.440
And who else is like probably chick yeah, probably finger ones?

00:17:55.440 --> 00:17:59.119
Just keep just probably doing some stay or really good ribs.

00:17:59.119 --> 00:18:04.000
I've done ribs one year's, you've like it's more like uh not Americans, it's more like Spanish style.

00:18:04.000 --> 00:18:11.440
I was in this restaurant in Barcelona and they kind of they put it in a wood-fried oven and it's ribs cook really quickly, and it just comes out absolutely amazing.

00:18:11.440 --> 00:18:21.279
So you just put them on the I think Mark is it one, you just put it, you put it straight onto the regrills, and you just cook it for like two one hour, two hours, and just flip them over, and it's like, yeah, really good.

00:18:21.279 --> 00:18:24.480
And short, have you tried short ribs yet on the you grill yet?

00:18:24.880 --> 00:18:26.319
No, I haven't yet.

00:18:26.720 --> 00:18:31.119
It's different, it's such it's more like a roast beef, which is really weird.

00:18:31.119 --> 00:18:42.960
Like it's from from what you expect from American smoke, and you are like three quarters down on the bone, flip it, and then finish it on the last the last quarter on the top, and it's just like, yeah, is that is a really good cook.

00:18:42.960 --> 00:18:48.720
And you just do this loot a do a wet brine over it throughout the cook, and it's just like, yeah, get the flavor into it.

00:18:48.960 --> 00:19:04.000
Yeah, so I've not done any kind of short ribs or I was half tempted to sort of see how you could try and get a go with a brisket, but no, I've done I've done you know, rib of beef, I've done gammon joints, I've you know, chicken, things like that, but not yet.

00:19:04.000 --> 00:19:05.920
Sort of rib short ribs, yeah.

00:19:06.240 --> 00:19:10.240
Brisket's in um, you know, sushi or sausage, he does all the that you're making.

00:19:10.240 --> 00:19:15.119
He managed to do it, him, he managed to do a brisket at Carfest one year on it.

00:19:15.119 --> 00:19:24.000
But it's I think he said, well, it's like it comes out more like because it's not as intense smoke, so it's more like a roasty beef nearly than uh American smoke, but yeah, you can do it.

00:19:24.000 --> 00:19:33.279
But if it I think he said it was a challenge, but yeah, there's where short ribs is sure it was just natural to be open fire, kind of yeah, or legs of legs of lambs are really good for Easter.

00:19:33.279 --> 00:19:39.119
Because again, you just hang it up and then just do a slute over on it all throughout the cook, and it's just yeah, really good fun.

00:19:39.599 --> 00:19:46.720
I can imagine like um if you can get like a small supplement pig or something as well, that would be quite quite good.

00:19:46.720 --> 00:19:47.759
Yeah, that'd be quite good.

00:19:47.759 --> 00:19:48.160
Yeah, yeah.

00:19:48.160 --> 00:19:48.640
Just get up.

00:19:48.640 --> 00:19:59.519
I've never done one myself though, but I can imagine from a again, from an experience point of view, you've got the open flames, then you've got pretty much you know, a whole pig kind of sp almost spat like a spatch cock and kind of

00:20:00.160 --> 00:20:09.680
And and laid out with uh again you'd probably have to have it fairly high up, but yeah, just think it's low and just cook it for yeah.

00:20:09.680 --> 00:20:11.680
What are you guys thinking for Christmas?

00:20:12.240 --> 00:20:17.440
Well, I'm I'm tempted to try something a bit different.

00:20:17.440 --> 00:20:20.240
Um, I've not told Owen this, yeah.

00:20:20.240 --> 00:20:24.079
So I've left it late, so it depends what I can get, right?

00:20:24.079 --> 00:20:29.359
But my daughter always asks for brisket anytime, any year.

00:20:29.359 --> 00:20:40.880
And we've discussed multiple times that if you cook brisket and then if you either freeze it or keep it for a cook in the future, it's much more smoky on the second day.

00:20:40.880 --> 00:20:42.559
That's interesting.

00:20:42.559 --> 00:20:54.960
So what I'm considering doing is I love leftovers anyway, so I've experimented a lot with brisket, and I'm tempted to do it on Christmas Eve.

00:20:54.960 --> 00:21:06.079
Cut it up, freeze it instantly, yeah, and then the next day bring it back in almost like a bath of stock.

00:21:06.640 --> 00:21:07.359
Oh nice, yeah.

00:21:07.519 --> 00:21:14.880
And then I want to use that stock and the extra smokiness it gets from the brisket as the gravy, as the base for the gravy.

00:21:15.359 --> 00:21:15.839
Nice.

00:21:16.160 --> 00:21:27.519
So I'm kind of I I want to get the extra smoke in the brisket from doing it that way while also infusing the gravy with smoke is the theory.

00:21:27.519 --> 00:21:31.440
Whether it'll work or not, I don't know.

00:21:31.759 --> 00:21:33.200
Yeah, you've got to try, haven't you?

00:21:33.599 --> 00:21:39.920
It'll feel like blasphemy if we also don't have some of that brisket on Christmas Eve, and then it'll feel like we're having the same.

00:21:39.920 --> 00:21:44.960
I'm worried about it feeling like the same meal two days in a row is kind of what I'm thinking in the back of my head.

00:21:45.599 --> 00:21:47.920
What's your favourite uh leftovers meal?

00:21:48.559 --> 00:21:55.200
Um oh so I I love short ribs, I like low and low and slow short ribs.

00:21:55.200 --> 00:22:07.200
I think short ribs um diced up, or and actually leaving some bits quite thick and chunky as well, into a chili, so you get like different bits uh of a chili.

00:22:07.200 --> 00:22:12.000
Um, probably I think that's the best thing you can do with leftover kind of barbers.

00:22:12.240 --> 00:22:18.000
I full bit like the full bit put into Jamie Oliver's slow road, it's like an eight-hour chili.

00:22:18.000 --> 00:22:23.680
There's a video on YouTube, he does it with a fresh bit of brisket, but you do it with leftover short ribs.

00:22:23.680 --> 00:22:25.920
You're like the smoke thing, it's so tricky.

00:22:25.920 --> 00:22:29.279
It is the best flavoured chili you'll ever have in your life.

00:22:29.920 --> 00:22:31.599
It's so good, so good.

00:22:31.839 --> 00:22:39.519
Yeah, it's the point when you make it, you're like, all right, I'm gonna I'm gonna smoke a bit extra to make sure that enough to go in your chili because it's that good.

00:22:40.480 --> 00:22:45.599
Yeah, it's um the other thing which I was surprised at.

00:22:45.599 --> 00:22:51.839
The last time I did like a whole chicken, in the past, I chicken skin's amazing, right?

00:22:51.839 --> 00:22:56.640
Anyone who isn't obsessed with chicken skin, we need to have a conversation to see if they're actually okay.

00:22:56.640 --> 00:23:03.119
But um, normally I just eat all the chicken skin in instantly like this is for the cook, as like carving or whatever.

00:23:03.119 --> 00:23:12.000
Yeah, um, but I I kept it on like some leftover legs and stuff, and and what I was doing, I also had like a leftover breast.

00:23:12.000 --> 00:23:20.400
But then when I came to reusing that and ripping it up to put it in, I think it was like a random like pasta dish or something.

00:23:20.400 --> 00:23:37.039
I thought, well, actually, what I'm gonna do this time is when I bring it back to life, I'll cook it skin side down in a pan so it crisps up, and it almost felt like it got more crispy than the first time, and it was it almost had like chicken crisps to go with what we were doing.

00:23:37.039 --> 00:23:39.119
So good, so good.

00:23:39.839 --> 00:23:40.880
That's awesome, innit?

00:23:40.880 --> 00:23:43.519
Say taking barbecue into the middle of the week, isn't it?

00:23:43.839 --> 00:23:46.880
Yeah, that's why I like what I love doing it.

00:23:46.880 --> 00:24:02.319
Uh, whenever I'm cooking anything on the barbecue for the family, I'll deliberately three or four times the amount that I need, just so I know that I can have that and pull it out whenever I want for quick, low and slow barbecue effectively, you know, during the week.

00:24:02.640 --> 00:24:03.759
Living the dream earth.

00:24:04.480 --> 00:24:06.000
What about leftovers for you, oh?

00:24:06.000 --> 00:24:10.480
It's something that I think you eat everything when it's cooked, right?

00:24:10.880 --> 00:24:12.079
Well, that's half the problem.

00:24:12.079 --> 00:24:18.720
And the reason I'm never ever going to be a skinny man is because I don't leave stuff for leftovers generally.

00:24:19.200 --> 00:24:23.599
Definitely do it with shore reasons or higher J Modern recipe is just it's so good.

00:24:23.599 --> 00:24:24.160
Yeah.

00:24:24.160 --> 00:24:24.480
Yeah.

00:24:24.480 --> 00:24:40.880
Even if you get like a bit of fresh and you just put a bit of like the smokiness into it, and it just you cook it for like eight, seven or eight hours, and it just fuses for until they're pulls apart, and it's just so simple, you just chuck it in, bum blah blah blah, chuck it in the oven, and then just sort sort itself out.

00:24:41.759 --> 00:24:45.599
I did I did do some short ribs actually in the weekend just gone.

00:24:45.599 --> 00:24:54.960
Um so ages and ages ago, I got some um red wine cask.

00:24:54.960 --> 00:25:00.000
It was a some chunks of red wine cask, so I thought, oh, that would be quite good, because why not?

00:25:00.000 --> 00:25:10.960
So I ended up smoking it on that for a couple of hours um and then putting it into a red wine beef stock bath and then just kind of let it let it go.

00:25:10.960 --> 00:25:12.480
I really enjoyed it.

00:25:12.480 --> 00:25:15.119
Um, me and Dan have had this conversation before.

00:25:15.119 --> 00:25:22.960
He prefers short ribs, so I'm more of a brisket man, but it's not a I'm almost coming onto a barbecue fail.

00:25:22.960 --> 00:25:28.640
It's not really a fail, but only in that I really enjoyed it.

00:25:28.640 --> 00:25:31.920
I and my wife just turned a nose up at it.

00:25:31.920 --> 00:25:35.519
It was just like, oh, it's too fancy, I don't like it, and just left most of the meat.

00:25:35.519 --> 00:25:38.960
And I was just oh my god, I've just spent five hours doing this.

00:25:38.960 --> 00:25:45.680
Just say I threw a little paddy was uh like you.

00:25:46.160 --> 00:25:47.119
No, exactly.

00:25:47.440 --> 00:25:52.640
All this effort, and you've just sat there and you know, you know, like a almost like a child, and you're just going, don't like that.

00:25:53.119 --> 00:25:54.000
Yeah, don't like that.

00:25:54.000 --> 00:25:57.279
Yeah, just chopping all the bit off like in one little bit.

00:25:57.920 --> 00:25:58.400
Yeah, exactly.

00:25:58.400 --> 00:26:00.960
I was like, Oh, you've left half a bloody rib there.

00:26:00.960 --> 00:26:02.240
There we are.

00:26:02.240 --> 00:26:07.359
So for Christmas this year, I'm uh I'm doing three meats.

00:26:07.359 --> 00:26:08.160
Oh, nice.

00:26:08.160 --> 00:26:10.960
So turkey brisket gammon or ham.

00:26:10.960 --> 00:26:18.720
Um, I wouldn't have done brisket, but uh my dad's coming up uh and he doesn't get to eat it.

00:26:18.720 --> 00:26:22.400
Well, he only eats it the once a year or whatever he comes up.

00:26:22.400 --> 00:26:25.279
So uh I kind of didn't have a choice.

00:26:25.279 --> 00:26:30.000
So uh he was very much he put that, he was like, make sure you both order some.

00:26:30.000 --> 00:26:32.160
So uh yes.

00:26:32.160 --> 00:26:43.440
But I plan to be fully outside doing potato, you know, everything from the all three meats, the potatoes, the you know, the the the accompany uh vegetables all be cooked outside this year.

00:26:43.440 --> 00:26:44.079
Nice.

00:26:44.240 --> 00:26:46.240
So you cooking your are you doing the ham on?

00:26:46.240 --> 00:26:48.480
Is it like you're doing the gammon like hammo yeah?

00:26:48.480 --> 00:26:49.599
Like Christmas ham.

00:26:49.599 --> 00:26:52.240
Oh yeah.

00:26:52.559 --> 00:26:58.000
So in truth, Ben, I I haven't thought that far ahead in the I've I've ordered it.

00:26:58.240 --> 00:27:03.039
I've always thought about doing it because I've seen people do it on the bot on the on the KJs before and stuff like that.

00:27:03.039 --> 00:27:04.559
And I was like, that'd be quite cool.

00:27:05.519 --> 00:27:16.000
Yeah, I think I think what I'm gonna do is uh I've not done it before, but you know, a lot of people kind of almost um leave it in Coke.

00:27:16.000 --> 00:27:18.160
Yeah, that's what I did last year.

00:27:19.440 --> 00:27:21.680
Yeah, I did a Coke ham last year.

00:27:21.920 --> 00:27:30.799
Um so I think I think that's what I'll do is almost I'll leave it in there for 24 hours or whatever, and then take it out and then try and get some smoke into it.

00:27:30.799 --> 00:27:41.599
Um uh and and then maybe kind of finish it off with a bit of JD's hot honey or something like that, just to kind of give a bit of sweetness back into it after the smoke, uh, and then kind of slice that up.

00:27:41.599 --> 00:27:48.559
But that's probably more of I'll probably end up cooking it Christmas Day, but I think majority of it will get you know a box, that's almost like a boxing day.

00:27:48.720 --> 00:27:55.680
Like boxing day, it's like cold or low, it's even good at fry open it, you fry it off like black pudding and stuff, so yeah, really nice.

00:27:55.920 --> 00:28:02.559
But I think definitely um again, because the uh all the people that are coming have not seen me use the somerset yet.

00:28:02.559 --> 00:28:04.559
So I'm planning to get that fired up.

00:28:04.559 --> 00:28:12.799
I'll get my cast iron skillet out, and it'll be you know bacon laden with Brussels sprouts all cooked over the you know, on and skillet and things like that.

00:28:12.880 --> 00:28:18.079
So for the record, I'm definitely also doing turkey at least.

00:28:18.079 --> 00:28:27.200
I'm normally a three-meat household, but um, I'm gonna probably just do a crown this year, just so I have more temperature control around the bird.

00:28:27.200 --> 00:28:30.000
Um is what I'm what I'm thinking about.

00:28:30.480 --> 00:28:33.839
It's mad that because the first year I'm in my house, I did it all in the oven.

00:28:33.839 --> 00:28:40.400
And like it's that point when the middle like 11 o'clock when you start turning the wet temperature down, it's because the red light's been on all night, all day.

00:28:40.400 --> 00:28:40.960
Yeah, yeah.

00:28:40.960 --> 00:28:44.000
I was like 20 degrees.

00:28:44.000 --> 00:28:45.039
I was like, shit.

00:28:45.039 --> 00:28:57.839
And then the year after I've had the grill, so I did the uh short rib straight on the grill, and then all the veggies in the oven, and it's so easy because everything's just temperatures, everything's on the right temperatures and cooks, bam, bam, bang.

00:28:57.839 --> 00:29:00.000
I was like, if you overload the oven, it just doesn't work.

00:29:02.640 --> 00:29:08.400
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00:30:06.400 --> 00:30:16.000
Visit aoskitchens.co.uk just interested to know, do you use anything else but a Somerset Grill?

00:30:16.160 --> 00:30:18.799
Oh yeah, I'm I'm I'm a barbecue and nut job first.

00:30:18.799 --> 00:30:25.680
Um I've got uh at home, I've got uh I've had a Weber Weber map summit for like Eva.

00:30:25.680 --> 00:30:27.759
That's where I do like short ribs and stuff like that.

00:30:27.759 --> 00:30:29.039
And it's like that's really good.

00:30:29.039 --> 00:30:32.160
And then I just recently got a rock box, which is insane.

00:30:32.160 --> 00:30:35.599
It's like it's you can you can see why Gosni's so you use it, yeah.

00:30:35.599 --> 00:30:37.440
Okay, that's why Gosny's so big.

00:30:37.440 --> 00:30:47.200
Yeah, it cooks a pizza in like three or two minutes, and you come in like 20 minutes, turn it on, to at temperature in 20 minutes, and then just ready to go in it.

00:30:47.200 --> 00:30:48.400
It's like awesome big kit.

00:30:48.400 --> 00:31:05.039
And then I've always had an eye on a KJ and an egg, big green egg, and we've actually and all because we started doing the stands now, but they're in we've actually got a KJ and egg just sitting down there because it's showroom, I can't actually lighten them, so it's just like so.

00:31:05.039 --> 00:31:09.440
I've always wanted one, but I've and I look them all day, but I'm not actually so I'm not actually fired them up yet.

00:31:09.680 --> 00:31:13.200
Chimney, you need to get a chimney, smash a hole in the roof, little chimney down.

00:31:13.359 --> 00:31:17.440
I know it's more just to keep them looking pristine for like so when customers come, they can have a look at them.

00:31:17.440 --> 00:31:22.319
So it's like at some point they'll put we'll break it, but so far I've kind of resisted the temptation.

00:31:23.440 --> 00:31:24.720
That that's pretty good of you.

00:31:24.720 --> 00:31:25.920
I don't think I could have done that.

00:31:26.079 --> 00:31:26.799
No, yeah, yeah.

00:31:26.799 --> 00:31:34.000
It's like well, they all turned up in my right in the middle of uh busy season, so it's just like a bang, bang, and you just sort of kept on going, but yeah, it's on the list.

00:31:34.000 --> 00:31:49.920
Perfect setup in BR grill, uh, some sort of ceramic for like low and slow American style, and then like pizza and just kind of like go like full on with the hydrations and get all fancy doughs and that that's my uh boxing day plans.

00:31:50.160 --> 00:31:56.160
So I want to do like festive pizza or like flatbreads depending on how you want to do it.

00:31:56.160 --> 00:32:04.240
But I was thinking like cranberry sauce instead of the tomato sauce with the turkey over it, bit of ham, some maybe some of the veggies, if there's anything left.

00:32:05.039 --> 00:32:06.079
Yeah, that'd be good.

00:32:06.880 --> 00:32:10.640
Yeah, everything tastes better in a pizza, doesn't it?

00:32:10.799 --> 00:32:11.440
Yeah, yeah, yeah.

00:32:11.440 --> 00:32:13.200
And even a bad pizza is a good pizza, isn't it?

00:32:13.359 --> 00:32:16.319
So yeah, yeah.

00:32:16.319 --> 00:32:18.559
I did a I did a full English on a pizza once.

00:32:18.559 --> 00:32:22.079
I was spoken, I was speaking to some people recently, and they were like, what, a full English?

00:32:22.079 --> 00:32:23.440
I was like, yeah.

00:32:23.440 --> 00:32:26.480
Sausage, bacon, black pudding, you know, egg.

00:32:27.440 --> 00:32:28.480
It's a sandwich at the end, isn't it?

00:32:28.480 --> 00:32:31.440
If you thought exactly, yeah, it's like yeah, it's red, isn't it?

00:32:31.440 --> 00:32:33.519
What what do you guys have at home then?

00:32:33.759 --> 00:32:37.680
Like roadwise, and oh uh Owen's answer is yes.

00:32:37.680 --> 00:32:39.839
Um just yes.

00:32:40.079 --> 00:32:42.160
Basically, yeah, yeah, what oh yeah, everything.

00:32:42.160 --> 00:32:46.160
Yeah, well, in terms of the perfect set of what you just said, yeah.

00:32:46.160 --> 00:32:59.200
Uh having recently got an outdoor kitchen installed, um actually it's the first time I've sort of spoken about it on the podcast, but um, so AOS that sponsors the podcasts, uh Jodie.

00:32:59.200 --> 00:33:01.920
Um I got a kitchen from him recently.

00:33:01.920 --> 00:33:15.759
Um, so I've got a wood-fired pizza oven, so I've got a Dela Vita, obviously I've got yours center stage in the middle, uh Somerset Grill, uh, and then I've got a broil king keg, so a cast iron version of a big green egg or or KJ.

00:33:15.759 --> 00:33:27.440
Um that's kind of in the kitchen bit, and then you know, I've got blackstones and Webbers and Unies and other bits and pieces kind of spread out uh elsewhere as well.

00:33:27.440 --> 00:33:31.599
So, but I can only fit so much into the space that I've got.

00:33:34.160 --> 00:33:39.039
It's like a showroom, it is like a showroom, and it's nice whenever I get over there and play on it.

00:33:39.039 --> 00:33:59.440
Um, so I've got um monolith ceramic, um, which I do the majority of my cooking on, and then I've got a blackstone, um, kind of completely different, but it gives me that flat top for like searing and pancakes and everything like that, and then I've got uh rock box as well, and th those are the three that I just jumped between.

00:33:59.680 --> 00:34:01.920
Yeah, that's good, and that's a good setup, isn't it?

00:34:02.799 --> 00:34:19.199
I just uh I really enjoy playing with the Blackstone and the Rock Box, but I could easily just live with the ceramic because of the versatility, but I think I'd get bored, you know.

00:34:19.199 --> 00:34:23.199
Um I I was spoken to her in a few times about this.

00:34:23.199 --> 00:34:28.079
I keep threatening to get one of the Kadai fireballs.

00:34:28.639 --> 00:34:29.519
Oh, yeah, that's cool.

00:34:29.840 --> 00:34:35.599
You can do like the hanging and also a fire pit at the same time.

00:34:35.599 --> 00:34:42.480
So, you know, I can't get moaned at that I've bought another barbecue because at first I'm like, That's nice, you've bought us a fire pit.

00:34:42.480 --> 00:34:47.039
I was like, Yeah, and then just quietly get out the little tripod to go for the top.

00:34:52.320 --> 00:34:57.280
So Ben, you've uh you've also gone mobile now with the Asado Go.

00:34:57.599 --> 00:34:58.639
Oh, the little go, yeah.

00:34:58.639 --> 00:35:03.199
So you can take it, it's just about 2025 kg, so it's like a two-person lift.

00:35:03.199 --> 00:35:17.280
So you can walk, it's not like you can't climb a mountain with it, but it's like if you want to take it down the beach, and it's just little kind of and it's probably small gardens, or if you like just like sell also quite a lot of kitchens to put under the hood and run over charcoal.

00:35:17.280 --> 00:35:19.119
That's that's been pretty good.

00:35:19.920 --> 00:35:29.119
This sounds like this probably sounds like a silly question, but was it as easy just to go Sardo shrink it?

00:35:29.119 --> 00:35:32.480
Did you have to did you have to kind of make any adjustments to make it?

00:35:33.280 --> 00:36:10.800
So we had the idea in we had the idea in the July, August, I think, and then we started doing it, and then we were literally so the way we worked was so we'd we get it Tom and Broad would do the drawings on the weekends, we'd have a laser cut spot booked on the Monday, it would get cut, delivered by the Friday, we'd build it on the Friday, test it on the Friday, iteration, and so we l it went through like so we can iterate reiterate really quickly, but it probably went through because like little things that there's obviously little movements on the asado, but when you shrank it down, them little movements made everything break go and just stop.

00:36:10.800 --> 00:36:16.480
There's little like the strengthers and just things that slightly moved on the asado that doesn't affect anything.

00:36:16.480 --> 00:36:18.960
When you shrank it down, it made massive effect.

00:36:18.960 --> 00:36:27.840
So it did take quite a lot of like if you look on the go, it's got extra foot, it's got a strength and fold on the side with the sport of hand up, strengthening bar across, just ridge everything up.

00:36:27.840 --> 00:36:29.199
So it's kind of it, yeah.

00:36:29.199 --> 00:36:31.119
It looked, you think it'd be really simple to side, yeah.

00:36:31.119 --> 00:36:34.559
It's dude, well, that's what we when we started, like, yeah, we'll just reduce it, it'd be well easy.

00:36:34.559 --> 00:36:38.239
And we kind of we'd already started the original, original, original grill.

00:36:38.239 --> 00:36:47.840
What was it was called the allotment grill because I lived in a flat and I was testing in the allotment and it was similar go size, just a box with like a little windy thing.

00:36:47.840 --> 00:36:51.599
So that we kind of thought, oh, we've done it before, we're just gonna take make a better version of that.

00:36:51.599 --> 00:36:57.199
But no, it was like I think like another 15, probably 10 or 10 versions maybe to get it to ready to sell.

00:36:57.199 --> 00:37:03.360
I mean, then we got it went live in the so we went to folk shoots in November and then went live in December.

00:37:03.360 --> 00:37:08.159
So it was quite quick, quite a quick build process to get it to ready to go out.

00:37:08.880 --> 00:37:23.360
And again, just kind of on on that, um obviously there is a fair amount of heat retention, and we were talking about the the tapper and stuff and heat retention, and obviously the fire bricks do hold heat for for quite some time.

00:37:23.360 --> 00:37:23.920
Yeah.

00:37:23.920 --> 00:37:31.360
But presumably, and more often than not, with a go one, if you're at the beach, you kind of can't have it lasting for hours.

00:37:31.519 --> 00:37:36.239
Does No, we don't actually have any fire bricks in the bottom, it's just straight onto the straight onto the metal.

00:37:36.239 --> 00:37:37.440
Oh, I see, right?

00:37:37.440 --> 00:37:47.360
Just because of that advantage, like as soon as you get the embers out of it, it does cool down quite quickly, especially if you're a windy beach and you've got a bit of wind on it, it'll go down, it'll go down like half an hour, you'd be able to take it with you.

00:37:47.360 --> 00:38:03.519
Yeah, it's not like kind of ceramic where you're kind of like it's hot and hot for hours, it does cool down quite quick, and it sits like Alex when 100 half cooking, you had it up in Scotland, I think last last year, and he had it on a metal sheet on snow, and you took the sheet up and he melted.

00:38:03.519 --> 00:38:07.519
Yeah, so it's like yeah, that's quite cool.

00:38:07.519 --> 00:38:14.639
And it is good, it's a good little grill for like in the summer, because it's like you can get if you use charcoal, you can get going in like 20-30 minutes.

00:38:14.639 --> 00:38:22.079
You put charcoal, fill the ember makeup with charcoal, put a little um violighter in, like it, and then just knock them through, and then you're ready to go.

00:38:22.079 --> 00:38:24.960
So it's a good little kind of like full up.

00:38:24.960 --> 00:38:28.800
It's it's like if you just want if you've got a lot of barbecue kit already, it's a really good one.

00:38:28.800 --> 00:38:34.960
If you just want the prella style, if that's just what you're looking for, and it's add to your collection, works really well for that.

00:38:34.960 --> 00:38:39.920
But it just just because size is a bit limited on the size of like um like the accessories you get for it.

00:38:39.920 --> 00:38:47.039
We just have the ember grill and the chapter, whereas the the asado you get like there's like all the extras we do.

00:38:47.840 --> 00:38:55.519
You're gonna release a tiny little rotisserie for like jumbo hot dogs, and yeah, it just didn't.

00:38:55.599 --> 00:38:58.079
It was like it's you'd have to be cooking partridge all the time.

00:38:58.079 --> 00:39:02.480
Or yeah, called quails, or yeah, quails, that's the one, yeah.

00:39:02.480 --> 00:39:08.320
That's the word big partridge is probably quite big, but yeah, quail quails are like it'd just be cooking quails, basically.

00:39:08.320 --> 00:39:15.840
We looked at it quite hard because we've got we've had so many people ask for it, and we're like, it just doesn't, you just can't make it work, it's just not on the space.

00:39:16.639 --> 00:39:19.440
You're like, I'm gonna do a whole suckling rabbit, yeah.

00:39:19.440 --> 00:39:21.039
It's that kind of a bunny, yeah.

00:39:21.280 --> 00:39:21.599
Yeah, yeah.

00:39:22.079 --> 00:39:23.519
Rabbit's probably too big, yeah.

00:39:23.519 --> 00:39:25.440
Squirrel.

00:39:25.440 --> 00:39:26.559
Yeah, squirrel.

00:39:26.559 --> 00:39:28.079
Lovely bit of squirrel.

00:39:28.079 --> 00:39:34.559
So I appreciate my go on, sorry, Ben.

00:39:35.360 --> 00:39:40.000
Have you tried any random barbecue meats or like try randomly barbecued anything?

00:39:40.880 --> 00:39:46.800
I I've I've had I've had random meat, but I haven't paired it with a barbecue yet, if that makes sense.

00:39:46.800 --> 00:39:57.039
Like I've tried I've tried kangaroo before, I've tried ostrich before, I've tried zebra before, um, all from the same market where uh I used where I grew up.

00:39:57.039 --> 00:40:15.920
Um but it's Think when I'm barbecuing, I'm focusing more on I'm doing this because it's fun, and I'm worried that if I'm just gonna do something random, like if I'm trying something different, I'd prefer it to be like fellablade or something that I know if I crack it, I'll get it right.

00:40:15.920 --> 00:40:18.880
Whereas crocodile, I don't even know if I'd like it once it's done.

00:40:18.880 --> 00:40:20.000
Do you know what I mean?

00:40:20.320 --> 00:40:21.920
Yeah, but it's pretty quite fishy, isn't it?

00:40:21.920 --> 00:40:22.480
Crocodile.

00:40:22.480 --> 00:40:24.559
I guess Penn has wrong.

00:40:25.519 --> 00:40:28.719
Yeah, I've not tried, I haven't done too much in that time.

00:40:28.719 --> 00:40:33.039
I'm a bit type of exotic, exotic uh meets.

00:40:33.039 --> 00:40:36.000
Yeah, I'll give it a go though for sure.

00:40:36.000 --> 00:40:48.960
Um so talking about cooking and and your setup, um, obviously one of the things that we hold really dear on the podcast, Ben, is barbecue fails.

00:40:48.960 --> 00:41:02.079
Um so uh I'd love to kind of touch upon that actually, and your own experiences, and it may be with the Somerset Grill or maybe not, but um, have you got any kind of hopefully some funny stories for us in terms of barbecue fails?

00:41:02.480 --> 00:41:03.280
I've got a really good one.

00:41:03.280 --> 00:41:04.159
I think it was volume.

00:41:04.159 --> 00:41:05.119
Was it last year?

00:41:05.119 --> 00:41:08.960
It kind of almost had a cracking air, uh cracking duck.

00:41:08.960 --> 00:41:21.760
So it's a long cook for what I think it was like four or five, three to four hours, and then it cooked it all the way through, got it ready, put it on the board, like went through the whole thing, made the sauce, made pancakes, everything, and was shooting it.

00:41:21.760 --> 00:41:27.519
I was shooting on my phone the whole time, and then we put it on the board and then like carved it and I tasted it.

00:41:27.519 --> 00:41:33.199
I was like, Ah, it's weird taste, that's a weird taste, and then I was like, that's Vicar.

00:41:33.199 --> 00:41:35.360
And I cleaned it for some stupid reason.

00:41:35.360 --> 00:41:39.119
I went to clean the board and I cleaned it with Vicar right at the beginning.

00:41:39.119 --> 00:41:41.760
Oh it was completely gone.

00:41:41.760 --> 00:41:47.920
The cup was done from like the second it started because I put the put the thing, put the fire spice on on the board.

00:41:47.920 --> 00:41:56.719
Oh no, mixed with the Vicar off the porn, and it's just like, yeah, and he just Johnny, you're like, there's something weird with this.

00:41:56.719 --> 00:42:00.880
No line scale in you though.

00:42:01.679 --> 00:42:04.320
Exactly, it proper cleared you out, yeah, yeah, yeah.

00:42:06.320 --> 00:42:17.039
Because I remember my dad saying he'd like back used to do bitter parties when we were kids, and he did one where if crisp crispy duck, and he's seen like they put all the pancakes in and that in the tea towel, yeah, in the restaurant.

00:42:17.039 --> 00:42:22.400
So he tried to copy it and then you served it, and it was literally like all those pancakes were soapy tasting.

00:42:22.400 --> 00:42:26.960
There's a tea towel obviously hadn't been minus but and it all just tastes the soap.

00:42:26.960 --> 00:42:28.719
It's like, yeah, it's obviously a family train.

00:42:30.000 --> 00:42:45.280
Oh god, you must have been so frustrated when you spent such a long anything that you spend any considerable amount of time and effort into, yeah, and it's one then where you're just like, oh god, and the best ones like I've done I've done so many times where it's like you do the whole cook, whole cook, whole cook, and it you got it all, got it all, got it all.

00:42:45.360 --> 00:42:49.920
And then last when the certain just like because you've got three kids and everything, it's just like nuts.

00:42:49.920 --> 00:42:53.920
So like servings are like, oh, food's ready, you know, oh I didn't take the shot.

00:42:53.920 --> 00:42:56.960
You just haven't got the final bit of it, yeah.

00:42:56.960 --> 00:42:58.079
Okay, so quite a lot.

00:42:58.079 --> 00:43:01.039
If you look quite a lot of our reels, it kind of just ends randomly.

00:43:01.039 --> 00:43:03.599
Oh, we've all been there, yeah.

00:43:03.599 --> 00:43:13.679
A lot of them, there's a lot of music over the top of them because there's like screaming kids in the background, or like or that's you going, shit, I didn't get a screaming final shot.

00:43:13.679 --> 00:43:18.400
It's like the right, yeah, the reality of the reality of Instagram, isn't it?

00:43:18.960 --> 00:43:20.079
Yeah, yeah.

00:43:20.079 --> 00:43:34.480
I um I accidentally um managed to put what I thought was dry rub, but effectively seasoned chicken with uh instant ramen uh mix the other day.

00:43:34.480 --> 00:44:01.920
So Angus and Oink um do uh like there's one that's called nudes, and there's another one as well, but it is like teaspoon per, I think it's like 100 mil, will make like a ramen, and so like I do a lot of like lunches with that, and I got out I got out their teriyaki rub, but I must have moved the ramen out to get to it and had it on the side.

00:44:01.920 --> 00:44:07.599
So like cut up the chicken, stick it in a bowl, put everything on it, fry it off.

00:44:07.599 --> 00:44:13.360
I was like, that smells not right, but it's probably and yeah, it just it was a mess.

00:44:13.360 --> 00:44:18.480
It was it was it was not right, and also it's not the meal I was trying to make, you know.

00:44:18.480 --> 00:44:21.760
I should imagine it was quite salty, wasn't it?

00:44:21.760 --> 00:44:34.480
It was it was salty, but also even though it smelt weird, I still was like, Well, I don't maybe there's something where it's gonna taste fine, and it just didn't taste right, and it's that disconcerting.

00:44:34.480 --> 00:44:35.679
Well, what's gone wrong?

00:44:35.679 --> 00:44:38.480
And it took me too long to work out what happened as well.

00:44:38.480 --> 00:44:40.800
Do it like embarrassingly long time.

00:44:40.800 --> 00:44:42.239
Like, is the oil off?

00:44:42.239 --> 00:44:43.440
Has the oil gone straight?

00:44:43.440 --> 00:44:44.159
Is it this?

00:44:44.159 --> 00:44:44.639
Is it that?

00:44:45.199 --> 00:44:46.239
It's like, oh yeah, yeah.

00:44:46.880 --> 00:44:52.480
But um, so yeah, I check check your label, kids, when you're making stuff, is what I'd say.

00:44:52.719 --> 00:44:54.239
Yeah, definitely.

00:44:54.239 --> 00:44:57.119
I must have had some other ones.

00:44:57.119 --> 00:45:03.280
I've done things like where you just like similar that where you pick up the wrong thing, like especially with kids and you're trying to make food that's not spicy.

00:45:03.440 --> 00:45:04.159
Yeah, yeah, yeah.

00:45:04.400 --> 00:45:11.920
I picked a hot tab paprika instead of cold pot instead of normal paprika, and you go, and you know, tasting it, you're like, this is this is got a weird taste, this is hot, yeah.

00:45:11.920 --> 00:45:18.079
Yeah, and then you're just like okay, I've got to kind of find a whole new dinner for the kids now because blow their heads off.

00:45:18.079 --> 00:45:18.719
So yeah.

00:45:19.199 --> 00:45:19.840
Yeah.

00:45:20.079 --> 00:45:20.400
Yeah.

00:45:20.639 --> 00:45:28.400
I did the uh uh so I um what did I cook the other day?

00:45:28.400 --> 00:45:40.159
Oh so I randomly picked up a turkey turkey thigh from uh the supermarket uh recently, and then I randomly was fancy doing a butternut squash as well.

00:45:40.159 --> 00:45:45.119
And then in the end I kind of started to build a bit of a roast dinner with a turkey.

00:45:45.119 --> 00:45:53.840
Um but I decided to use the rotisserie, but then I put the so I put the whole butternut on the rotisserie as well, straight through the middle, and the turkey joint.

00:45:53.840 --> 00:45:57.039
Um so a couple of things.

00:45:57.039 --> 00:46:09.280
First and foremost I left it for 20 minutes, half an hour cooking, but the turkey had the as the turkey was spinning, obviously the weight of it just kept it down so it didn't actually spin.

00:46:09.280 --> 00:46:14.239
So it was very cooking on one side and not cooking properly on the other side, which was the first problem.

00:46:14.239 --> 00:46:21.679
Uh and then um just a schoolboy era of I just don't think I put enough charcoal in the barbecue.

00:46:21.679 --> 00:46:35.679
So uh I got to the point where the uh potatoes that I I also did under underneath the rotisserie, I had some stuff in, I had some potatoes, um, uh, and a couple of other bits of veg as well.

00:46:35.679 --> 00:46:41.760
Everything was cooked, but the turkey wasn't, and it just the it the temperature just died of death.

00:46:41.760 --> 00:46:44.960
So I ended up having to finish it in the oven.

00:46:44.960 --> 00:47:00.639
Oh uh, which it just it pains me to see, you know, because the amount of times you go, Oh, you can't you you shouldn't have to finish things in the oven when you barbecue, but yeah, schoolboy era just clearly didn't put enough charcoal in, and it I just I lost heat completely before I'll finish cooking.

00:47:00.960 --> 00:47:04.559
If you talk quite a lot of commercial caterers, that's how they kind of get the smoke in, don't they?

00:47:04.559 --> 00:47:18.559
And then they'll put it into the steam oven to like then you can't say you sit in 200 people, you can't just can you so they'll they'll smoke in a smoker and then they'll send us a room and flight just to guarantee they'll get a bang on whatever they're cooking.

00:47:18.800 --> 00:47:20.559
But at home, that feels wrong, doesn't it, Ben?

00:47:20.559 --> 00:47:21.199
Yeah, yeah.

00:47:21.199 --> 00:47:26.559
You spent all that effort putting it outside and going through the love and pain of barbecue, you know, doing it outside the city.

00:47:26.719 --> 00:47:28.639
It's like in case of cave is a fight away, doesn't it?

00:47:29.920 --> 00:47:33.760
Yeah, yeah, stick it in the oven, it's like the walk of shame back into the room back into the house.

00:47:33.920 --> 00:47:37.920
Yeah, that that that is a cry shower situation out afterwards at the end of the day, isn't it?

00:47:37.920 --> 00:47:43.280
Yeah, washing the shame off yourself.

00:47:47.599 --> 00:47:59.280
So what does um what does 2026 look like for for for you from a cooking perspective, but also you know, for for some setup you just try cooking perspective, just getting out and do more do more cooks.

00:47:59.519 --> 00:48:00.880
So it's good.

00:48:00.880 --> 00:48:03.280
It's kind of like it's trying to find the time to do it.

00:48:03.280 --> 00:48:07.840
But yeah, getting out and doing more kind of like and just trying to think, getting the getting that curry cook done.

00:48:07.840 --> 00:48:08.880
So that's been on my list.

00:48:08.880 --> 00:48:13.039
Like we write a list of what content you want to do that year, every year, and that's always on there.

00:48:13.039 --> 00:48:21.119
Let's just never quite get to the because it's quite like you want to do the proper, you want to make the you want to make the sauce, you want to make everything like the way Aoki does it, right?

00:48:21.119 --> 00:48:24.559
Like right grinds and grinds it all like makes it from scratch.

00:48:24.559 --> 00:48:26.719
You don't really want to get the sauce out and just go there.

00:48:26.719 --> 00:48:28.880
What you call them.

00:48:28.880 --> 00:48:31.760
Um what's that source back in the day where you had two jars?

00:48:32.480 --> 00:48:34.880
Oh, like the Pattock, is it sure Sharwoods?

00:48:34.880 --> 00:48:36.400
Showwoods yeah, yeah.

00:48:37.440 --> 00:48:41.039
The footballer, what you call him, was uh oh, righty he was in yeah, yeah.

00:48:41.280 --> 00:48:42.159
Oh, chicken tonight.

00:48:42.159 --> 00:48:43.199
Chicken tonight, yeah.

00:48:43.280 --> 00:48:47.199
You don't want to go down that route, you all want to play made just sticking chicken tonight.

00:48:47.199 --> 00:48:49.280
Yeah, it's always getting the herbs and spices, right?

00:48:49.280 --> 00:48:50.960
Always have the idea like oh, this would be really good.

00:48:50.960 --> 00:48:54.960
You know, well, I'm going near this on a Saturday, so you just need a planet.

00:48:54.960 --> 00:48:56.079
So that's on the list.

00:48:56.079 --> 00:49:00.239
Trying to finally get a non-soapy uh crispy duck sword.

00:49:00.239 --> 00:49:02.800
I think that's a really good one to get done.

00:49:02.800 --> 00:49:05.760
And then yeah, and the Victoria Sponge is definitely on there.

00:49:05.760 --> 00:49:07.199
Martin's might as well.

00:49:07.199 --> 00:49:09.519
Yeah, nice.

00:49:09.519 --> 00:49:12.800
What you guys got any got anything big, big plans?

00:49:13.679 --> 00:49:16.880
Uh for me, it it's similar to you.

00:49:16.880 --> 00:49:22.159
It's I'm finding it harder to win time for cooking outside.

00:49:22.159 --> 00:49:28.239
I mean, we were talking before we started like bedtime tonight with the kids.

00:49:28.239 --> 00:49:29.920
I didn't get done until half eight.

00:49:29.920 --> 00:49:31.519
I've been working during the day.

00:49:31.519 --> 00:49:37.519
If it's then for not forcing yourself, sounds bad, but it's good for me to be out and cooking outside.

00:49:37.519 --> 00:49:39.039
Um, it is ahead, doesn't it?

00:49:39.039 --> 00:49:40.159
It's really good.

00:49:40.159 --> 00:49:42.880
Um and and I love I love cooking in the winter.

00:49:42.880 --> 00:49:46.000
I think it's great to be outside in the cold and the wet with a fire.

00:49:46.000 --> 00:49:46.880
I get that.

00:49:46.880 --> 00:49:54.400
But a bit like football on a cold, wet night in Stoke midweek, is not top of my priority list.

00:49:54.400 --> 00:49:57.039
And I need to bring it back up to that level.

00:49:57.039 --> 00:49:57.920
Do you know what I mean?

00:49:57.920 --> 00:50:04.000
I need to be forcing myself out there more because I love it and it's gonna be better for me and it's gonna be better quality food.

00:50:04.000 --> 00:50:06.320
So that that's top of my priority list.

00:50:06.719 --> 00:50:07.760
Nice one, yeah.

00:50:07.760 --> 00:50:12.480
Yeah, you remind me about the like my favourite type, September Christmas, September cooking.

00:50:13.119 --> 00:50:18.639
Oh like the the the Christmas cooks, like you know, um, and I don't mean you're family owing.

00:50:18.639 --> 00:50:35.519
Um like it's there's nothing better than lighting the barbecue at like 6am on Christmas Day, or being out there on Christmas Eve at like 10 or 11, starting it off then and putting something on overnight and then being out first thing because the kids are all excited about the presents and stuff.

00:50:35.519 --> 00:50:36.960
And yeah, exactly.

00:50:36.960 --> 00:50:43.840
My rule for Christmas Day is that I'm not allowed a non-alcoholic drink.

00:50:43.840 --> 00:50:46.320
That that is my that is my rule for Christmas Day.

00:50:46.320 --> 00:50:47.440
I don't have a problem.

00:50:47.440 --> 00:50:53.840
Um, I have bad life choices on wrong days, but that is that that that is again.

00:50:53.840 --> 00:50:55.679
Food's so important with that because it keeps you level.

00:50:55.679 --> 00:50:58.079
I wouldn't be able to do that without eating constantly throughout the day, right?

00:50:58.079 --> 00:51:00.239
That's why it's a 10,000 calorie day, right?

00:51:00.239 --> 00:51:01.199
Minimum.

00:51:01.199 --> 00:51:02.960
Sounds good.

00:51:02.960 --> 00:51:04.639
That's that's the rule, right?

00:51:04.639 --> 00:51:06.639
Yeah, what about you, Owen?

00:51:06.639 --> 00:51:07.519
What's what's your plans?

00:51:07.519 --> 00:51:11.760
You you you getting more for the outdoor kitchen and more more barbecues on the go?

00:51:12.400 --> 00:51:18.159
Uh well, I famously said I wasn't gonna buy anything.

00:51:18.159 --> 00:51:22.800
Yeah, we've done the opposite, and and and then bought and then bought a somerset grill.

00:51:22.800 --> 00:51:27.519
So I can't say I won't buy anything new, uh, but I don't plan to at the minute.

00:51:27.519 --> 00:51:30.000
Apart from a Somerset cage, right?

00:51:30.480 --> 00:51:32.000
Oh yeah, that's yeah, that's yeah.

00:51:32.000 --> 00:51:33.199
Yeah, that's it.

00:51:33.199 --> 00:51:35.599
I just thought about what was cooking or what we're doing.

00:51:35.679 --> 00:51:40.000
Yeah, um I don't know.

00:51:40.000 --> 00:51:44.639
I wanna I wanna I I I'll just continue just to just enjoy it.

00:51:44.639 --> 00:51:48.400
Um I'd actually like to try and go out and do more.

00:51:48.400 --> 00:51:52.639
Uh I want to get out to more events next year because me and you didn't do much this year, Dan.

00:51:52.639 --> 00:52:01.920
But actually, what I want to try and do a little bit more um is go and try some more UK smoke houses and you know, like restaurants, haven't we?

00:52:03.039 --> 00:52:03.760
Yeah, yeah.

00:52:03.760 --> 00:52:06.239
Um we did what did we do this year?

00:52:06.239 --> 00:52:09.360
We did Fume Festival, which that was actually really good.

00:52:09.360 --> 00:52:14.480
They kind of got well because they're getting they're getting out of London more, so Fume Festival in Manchester, which we did.

00:52:14.480 --> 00:52:16.719
It was that was like this the vendors that were really good.

00:52:16.719 --> 00:52:22.800
Like this was a really good from Keswick, and they would do like Smoke House in Keswick, like you just know what you heard about.

00:52:22.800 --> 00:52:35.199
Yeah, they were really good, they were, and then um uh we went to oh them Glas meet we did Mewtopia, and that was in Glasgow, and then the one in London was like go for years, but they were yeah, both were really good.

00:52:35.199 --> 00:52:36.800
I definitely recommend them.

00:52:36.800 --> 00:52:42.239
They were they were a good quite good sign, and they're quite different because like the Miwtopia is more like chef-led.

00:52:42.239 --> 00:52:51.440
Yeah, yes, whereas Fume is like more body the barbecue, the barbecue actual like shops who make in like restaurants who actually doing it day in and day out.

00:52:51.440 --> 00:52:52.719
Yeah, it's really good.

00:52:52.960 --> 00:52:55.360
So we've been to Miwtopia before, but not Fume.

00:52:55.360 --> 00:52:57.760
Oh yeah, that that's that's one to try.

00:52:58.000 --> 00:52:58.480
One to try.

00:52:58.480 --> 00:53:02.400
If you're looking at somewhere to go, Rack City Ribs that he that they their ribs were good.

00:53:02.559 --> 00:53:02.960
Yeah.

00:53:03.440 --> 00:53:04.880
Some good stuff, yeah.

00:53:05.360 --> 00:53:10.320
We might have to plot a little tour for 2026, Dan and Place you can go, isn't it?

00:53:12.960 --> 00:53:14.400
My list of places just keeps going.

00:53:14.400 --> 00:53:20.159
You've got like Sagradi, and you've got the Devonshire with the amazing, like the amazing like wood fied oven.

00:53:20.159 --> 00:53:30.880
In London itself is open, but then you go to Manchester and you could like every day, you probably eat every day at some epic place and not cook for yourself, will you?

00:53:31.360 --> 00:53:33.519
Oh mortgage though, yeah.

00:53:34.960 --> 00:53:40.800
You need might need to guess with a bit good sponsors, but yeah, that would be exactly.

00:53:41.199 --> 00:53:49.760
Um, so actually, what whilst we were just going back to we were talking about some ingredients and things we're going to be cooking, I think we should probably come on to barbecue bingo.

00:53:50.000 --> 00:53:51.679
Yes, great, great shirt.

00:53:52.320 --> 00:53:58.480
Um, uh so Ben, this is the part of the show where um we get you to cook something.

00:53:58.480 --> 00:53:59.039
Okay.

00:53:59.039 --> 00:54:03.199
Uh that so we've got a list of ingredients that's on a big spinning wheel.

00:54:03.199 --> 00:54:07.679
Um, it's all of the ingredients have been left by previous guests.

00:54:07.679 --> 00:54:08.000
Okay.

00:54:08.000 --> 00:54:21.760
So whatever it lands on, we'd love for you to cook something, but at the same time, we'd love you once once we've given you what you're gonna cook, um, we'd love for you to leave an ingredient for a future guest to cook something.

00:54:22.159 --> 00:54:23.599
Sounds good, yeah.

00:54:23.840 --> 00:54:28.239
Um, so honestly, we've got some good ones there, aren't there?

00:54:28.239 --> 00:54:32.400
There's definitely some different ones.

00:54:32.400 --> 00:54:40.320
Um, yeah, everything from chicken hearts to alligator to trite, uh, marshmallows, you know, there's quite a range of things.

00:54:40.320 --> 00:54:44.320
The only thing that that's on there that it's called my signature dish.

00:54:44.320 --> 00:54:48.239
So uh in effect that's your signature dish.

00:54:48.239 --> 00:54:51.679
So, what are you best known for in in terms of what you know what you cook, Ben?

00:54:51.679 --> 00:54:54.719
That it's uh if that landed on it, what would you cook?

00:54:54.960 --> 00:54:58.960
It uh this is like so the the best dish I've ever had in my life.

00:54:58.960 --> 00:55:05.599
It's from so on one of the best things of super yachts is when you like work on board, is like the chefs are like Mitch and style chefs.

00:55:05.599 --> 00:55:09.199
Food, if we got the right chef, the food is insane.

00:55:09.199 --> 00:55:20.880
And then there's one time we've done a whole Bigsy season, and like we went, we were short first run ashore, and then the boss told us we'll go back, and the whole crew like the boss is coming back, and they just worked for six weeks.

00:55:20.880 --> 00:55:22.480
So the whole crew must just like boo.

00:55:22.480 --> 00:55:24.480
And then the chef hung over Zenithin.

00:55:24.480 --> 00:55:38.559
He got this fillet tail of um like yeah, whole fillet tail, seared them off with like really thin French fries with chimmy chimmy sauce, and just like chopped it down, and it was like the great, like it still sticks in my head like it's one of the greatest meals I've ever had.

00:55:38.559 --> 00:55:46.880
Because everyone's just like, oh god, we're gonna go back to work now, and then yeah, it was yeah, one of the best name down so Darren.

00:55:46.880 --> 00:55:51.599
So I put his name down.

00:55:51.599 --> 00:55:55.599
He's called yeah, Darren uh Darren Goodwin.

00:55:55.599 --> 00:56:00.320
Yeah, epic chef and epic, like it's just the food was just yeah, it just sticks in my mind.

00:56:00.320 --> 00:56:22.719
And it's so it's the style you would cook on on open fire, so you could you could eat it on the on the chimp, but you'd easily do it on like um over fire, sear off the sail oil, or see off the spin it and then salt it, sear it off, chop it down into chunks, so you get like a perfect medium around the middle, and like amazing bark on the outside, and then just really thin chips, trim it sauce for you.

00:56:22.719 --> 00:56:24.400
It's like the best meat you can ever have.

00:56:24.639 --> 00:56:28.239
This is when we spin it and we uh land on granulated garlic.

00:56:28.239 --> 00:56:31.280
Oh granulate loads of that, can't I?

00:56:31.679 --> 00:56:35.119
Right, let's let's let's give it a spin and see what see what we're gonna get.

00:56:35.119 --> 00:56:39.840
White pudding.

00:56:40.159 --> 00:56:42.000
White pudding, that's a good one there.

00:56:42.559 --> 00:56:45.840
Have you ever done have you had white pudding before or done anything with white pudding?

00:56:46.079 --> 00:56:55.679
I've had black black puddles, is I guess it's similar-ish to kind of that kind of I guess yeah, it's just more, I think it's just more oat-based rather than blood-based.

00:56:55.679 --> 00:57:16.559
The Spanish do really good with like they don't like we have we use it as like a breakfast, but in Spain you kind of do it on like um so you get some really crunchy toast, and then you spread it on the toast as like more like a pate, and then you can put like you put whatever you want, so you do like chucho on top, or like like I guess I I do quite a lot with black pudding, not white pudding.

00:57:16.559 --> 00:57:26.800
Um I'm assuming it's similar, and it's you like your bacon sandwich, so you use the black pudding as like a spread, brown bacon in your sausage, and then maybe bar, and it's like yeah, that's bad.

00:57:27.039 --> 00:57:27.760
That is dirty.

00:57:27.840 --> 00:57:38.079
I've never thought about using black pudding in that way, but that is something especially on crushed crushed crunchy bread and then put black, and it just yeah, it works so good.

00:57:38.079 --> 00:57:43.280
And it could it's a bit of a putting a sandwich, it's not some people love it, but it's a bit of a big bite in it.

00:57:43.280 --> 00:57:46.480
Whereas you put on the bread, it's just that flavour's there and it just comes through.

00:57:46.480 --> 00:57:47.039
So, yeah.

00:57:47.599 --> 00:57:48.239
I love using it.

00:57:48.239 --> 00:57:50.639
Yeah, yeah.

00:57:50.639 --> 00:57:54.320
I I like using it in um burger mixes.

00:57:54.639 --> 00:57:56.079
Oh, that'd be bad, yeah.

00:57:56.320 --> 00:57:57.599
Yeah, so good doing that.

00:57:57.599 --> 00:58:00.639
Like the depth of flavor that you get is so good.

00:58:00.880 --> 00:58:11.280
It's like when you go to uh they go to English breakfast and it's got a black pudding, you're like, What's the English breakfast is that so uh Ben, what are you gonna leave for us?

00:58:11.519 --> 00:58:12.719
What ingredients are you gonna leave?

00:58:12.719 --> 00:58:14.320
Are you gonna be nice or mean?

00:58:14.559 --> 00:58:15.599
Tri-tip, yeah.

00:58:15.920 --> 00:58:16.400
Tri-tip.

00:58:16.559 --> 00:58:20.159
Tri-tip's always good kind of yeah it's very kind, yeah.

00:58:20.400 --> 00:58:21.760
That's good though, you know.

00:58:21.760 --> 00:58:31.519
Every single person we've had is like you don't have to be horrible, you can leave something nice, and then it's always been like, Yeah, it's gonna go off the wall.

00:58:31.679 --> 00:58:32.639
Yeah, yeah, yeah, yeah.

00:58:35.440 --> 00:58:41.119
Well, try to for quite a lot of you like you don't because it's such a it's always a really good way to test your butchers.

00:58:41.119 --> 00:58:46.400
So if they do if they do full carcass butchery, you can you they'll usually do any cut.

00:58:46.400 --> 00:58:50.880
Yeah, ask you just gotta usually just say, Oh, you can you just book it on a Monday.

00:58:50.880 --> 00:58:54.880
Well, if you go in on a Saturday, we'll have it for next weekend because we'll get the full carcass in.

00:58:54.880 --> 00:58:59.280
Yeah, but if they say no, we can't do it, it usually means the bind it all pre-cut.

00:58:59.280 --> 00:59:03.440
Yeah, there's a good way, like especially with cannas and stuff, like you can just try it.

00:59:03.440 --> 00:59:09.360
Might not be a perfect exact example of a cannon, but they usually just they'll do it for you, but you just gotta pre-book it like a week in advance.

00:59:09.360 --> 00:59:11.760
It's like, yeah, yeah, it's good.

00:59:11.760 --> 00:59:17.280
And it tastes, and it's weird, even though it's the same, it's that the same beef, it just tastes different.

00:59:17.280 --> 00:59:23.280
I don't know, it's just like yeah, like whole is one of the really good cuts to cook.

00:59:23.280 --> 00:59:27.920
There's quite a lot of people size it up, but if you cook it whole like a roast beef, it's that's pretty bad.

00:59:29.519 --> 00:59:30.480
I'm so hungry.

00:59:30.480 --> 00:59:32.320
Oh, yeah, yeah.

00:59:33.199 --> 00:59:38.400
Considering we're we're recording this at what it's now ten past ten at night, we're just like, oh, steak, food.

00:59:40.079 --> 00:59:41.760
Iron everything up and uh get going.

00:59:45.519 --> 00:59:57.599
So uh as we kind of come towards the end uh of this episode, Ben, is is there anything that um perhaps we haven't covered yet um that that you would like to discuss uh around barbecue?

00:59:58.239 --> 00:59:59.280
Kind of covered everything.

00:59:59.280 --> 01:00:01.119
Yeah, it sounds pretty good.

01:00:01.119 --> 01:00:02.559
It's just really enjoyable to be on.

01:00:02.639 --> 01:00:03.039
Yeah.

01:00:03.360 --> 01:00:13.360
And then just if you if but if anyone's listening to one of our customers, just thanks for thanks for supporting us and thanks for like who wouldn't be here are the owners and who own the grills and and just keep us going every day.

01:00:13.360 --> 01:00:16.480
So yeah, thanks for everyone who's who's bought a grill from us.

01:00:17.119 --> 01:00:18.800
Owen says you're welcome.

01:00:18.800 --> 01:00:19.280
Yeah, yeah.

01:00:22.159 --> 01:00:28.639
It's like it's quite, especially in the early days, quite adjust to like, oh, this company on a website, they're looking at a cool bit of kit, I'm gonna order it.

01:00:28.639 --> 01:00:32.480
And it's just like, yeah, people just ordered and backed us early, so it's good.

01:00:32.719 --> 01:00:33.039
Yeah.

01:00:33.039 --> 01:00:33.280
Yeah.

01:00:33.280 --> 01:00:34.079
Fantastic.

01:00:34.079 --> 01:00:35.760
Well, they they are great bits of kit.

01:00:35.760 --> 01:00:42.159
So on that point, please do plug where where can people find you socials website?

01:00:42.639 --> 01:00:47.599
So Somerset Grill, uh, if you're on if you're on Instagram, just put Somerset Grill in and it'll come straight up.

01:00:47.599 --> 01:00:50.400
Um, website is uh SomersetGrill.com.

01:00:50.400 --> 01:00:56.239
Uh Facebook is Somerset Grill Company, TikTok Somerset Grill, and YouTube Somerset Grill.

01:00:56.239 --> 01:01:05.840
And if you've got any questions or like if you're interested in it, we do video calls if you're not local, or you can book in a video, you can book in a showroom visit so we can run you through the grills and show you all about them.

01:01:06.719 --> 01:01:07.920
Fantastic.

01:01:07.920 --> 01:01:10.159
Well, it's been great speaking to you.

01:01:10.159 --> 01:01:12.000
Thank you so much for coming on.

01:01:12.000 --> 01:01:16.880
And um, hopefully, we'll see you at some point in the future at one of the events that we've talked about.

01:01:17.039 --> 01:01:19.679
Yeah, see, I'll be on your restaurant tour around the country.

01:01:19.760 --> 01:01:21.199
Yeah, uh you can come join us.

01:01:21.360 --> 01:01:22.639
There's one near us called the Home.

01:01:22.639 --> 01:01:24.159
You should try that one, yeah.

01:01:24.159 --> 01:01:25.599
Written down.

01:01:25.599 --> 01:01:26.400
Sounds good.

01:01:26.400 --> 01:01:28.880
Awesome.

01:01:29.039 --> 01:01:29.760
Thanks, Ben.

01:01:30.000 --> 01:01:30.559
Thanks a lot.

01:01:30.800 --> 01:01:31.679
Thanks so much, Ben.

01:01:31.679 --> 01:01:32.159
Cheers.

01:01:32.159 --> 01:01:32.719
Bye.

01:01:32.719 --> 01:01:36.719
That's it for another episode of the Meet and Greet Barbecue Podcast.

01:01:36.719 --> 01:01:39.440
Thanks so much to Ben for coming on from Somerset Grill Co.

01:01:39.440 --> 01:01:43.519
Uh, I personally I love the brand and have been using it for the last six months.

01:01:43.519 --> 01:01:45.039
It's an awesome bit of kit.

01:01:45.039 --> 01:01:46.960
Uh, please do go check them out.

01:01:46.960 --> 01:01:49.599
Um, as ever, we want to hear from you.

01:01:49.599 --> 01:01:53.679
Please tell us the things that you would like us to talk about on the podcast.

01:01:53.679 --> 01:01:58.960
Um, get in contact through us through our social media channels, the Meet and Greet Barbecue Podcast website.

01:01:58.960 --> 01:02:01.840
Um, but until next time, keep on grilling.

01:02:01.840 --> 01:02:19.119
Today's episode is brought to you by AOS Kitchens, the South's leading outdoor kitchen design and installation specialists.