We'd love to hear from you, drop us a text! A shed went up in flames—and a lifelong love for live-fire cooking rose from the ashes. We sit down with Kate O’Driscoll to trace an unlikely journey from a no-name kamado to festival demo stages, and we get into the real talk: the kit that earns its keep, the cooks that keep you humble, and the community that makes you braver. We swap stories of Webers, Big Joes, and flat tops, and why a Blackstone can quietly end indoor frying. Kate explains the ...

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Season 7

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

A shed went up in flames—and a lifelong love for live-fire cooking rose from the ashes. We sit down with Kate O’Driscoll to trace an unlikely journey from a no-name kamado to festival demo stages, and we get into the real talk: the kit that earns its keep, the cooks that keep you humble, and the community that makes you braver.

We swap stories of Webers, Big Joes, and flat tops, and why a Blackstone can quietly end indoor frying. Kate explains the pull of open-fire rigs—Santa Maria lifts, asado frames, and the hands-on thrill you just don’t get from “easy bake” pellet smokers. We dig into favourite cuts and smart strategies: why beef ribs often outshine brisket for drama and flavour, how to nail picanha by marking the grain before the cook, and the small safety rituals that save your hands and eyebrows. Barbecue bingo throws us a curveball—paella—and Kate maps a plan with smoked chicken thighs, mussels, prawns, and a session IPA stock, a nod to her husband’s farmhouse brewery.

Threaded through is a bigger theme: breaking the tired stereotype of “man, fire, meat.” Kate makes the case for everyone at the grill—especially women—and shares the moment a four-year-old fan mimicked her demos all weekend, proof that visibility matters. It’s honest, funny, and practical, packed with tips on supporting your local butcher, building a backyard bar that works, and turning weeknight cooks into easy leftovers that stretch into tomorrow.

If you love barbecue stories with real stakes (and real mistakes), this one’s for you. Follow Kate on Instagram at KO’Driscoll Food Beers Life / Food Fire Life, subscribe for more conversations like this, and leave a review to tell us your favourite live-fire lesson.

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

00:00 - Sponsor And Warm Welcome

00:47 - Meet Kate O’Driscoll

02:30 - The Garden Fire That Changed Everything

04:05 - First Kamado, First Sparks

05:20 - Building A Backyard Grill Arsenal

06:50 - Flat Tops, Air Fryers, And Use Cases

09:20 - Live Fire Versus “Easy Bake” Smokers

12:15 - Open Fire Dreams: Santa Maria And Asado

15:00 - From Backyard To Festival Stages

18:15 - Community, Confidence, And Imposter Syndrome

21:00 - Demos, Crowds, And Finding Your Rhythm

24:15 - What We Cook Most: Brisket, Picanha, Ribs

27:20 - Barbecue Fails And Lessons Learned

30:05 - Barbecue Bingo: Paella Plan

32:00 - Beer And Barbecue: The Farmhouse Brewery

34:00 - Shack, Bar, And The Big Joe

36:10 - Women, Barbecue, And Breaking Stereotypes

39:00 - Inspiring The Next Generation

41:00 - Where To Find Kate & Closing

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 staff's leading outdoor kitchen design and installation specialists.

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

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We are lucky enough today to be able to introduce to you Kate O.

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Driscoll.

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You can find her on Instagram.

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She's a fantastic uh barbecuer, uh cook, uh barista, even.

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And have a look at her Instagram account.

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I would say it's worth doing that before you listen to what you're about to hear.

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Without much further ado, here's Kate.

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Hi, Kate.

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Thank you so much for joining us today.

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Um, for anyone who doesn't know, please do introduce yourself.

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Okay, so my name's Kate O'Driscoll and Kate O'Driscoll, Food Bear Life on Instagram.

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Um, I'm basically a backyard barbecue person, and um yeah, I live in the island.

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I've lived here for about verging on 20 years.

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Now I moved over with my job and I never left, and um I've been kind of barbecuing for about the last five years and loving the journey.

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Amazing.

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So, how how did that start for you?

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Uh, considering your following on Instagram and the cooks you're producing, five years doesn't feel like that long.

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So, how did you get into it?

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Yeah, well, I've been on the Instagram since about 2016, and I just started like documenting sort of everyday food and life, and you know, I was all I've always been into craft beer as well, so it was the big thing as well.

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But the barbecue side of things is fairly recent, and um it was pretty much the most ironic way you could possibly imagine getting into cooking with fire because we had a house fire.

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Well, not a house fire, more like more a garden fire.

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So in February 2000.

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Yeah, yeah, there's always a story behind everything.

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February 21, um, kind of just on the verge, you know, just leaving kind of lockdown and all of that kind of COVID kind of stuff.

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Um my husband was still working from home and um he'd had the fire on all day in the house.

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And um we always put the ashes out into the shed, which was about a meter away from the side of the house.

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And he'd been putting ashes out there.

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We've been putting ashes out there for the last 16 years, but we never thought anything up into a metal bucket, nice lid, you know, whatever.

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And um later on that night with forecast snow, and he looked out of the window because he heard some kind of crackling and opened the curtains and just went, holy.

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And I'm just like, oh my god, it's snow, it's snow, we've got to lay out.

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So I opened the other side of the curtains and went, holy, and the whole garden was on fire.

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The shed was just like up like a tinder box.

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It was just so incredibly scary.

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Like, you know, don't put flames and um fire brigade, blah blah blah.

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Um, whole garden was burnt out.

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Um, the shed obviously gone and everything in it.

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The side of our house pretty much copped a lot of it, um, but only for the wind going in the direction it was, the house was saved.

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And long story short, my little 22.99 trolley barbecue from Lidl perished in the fire.

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And with the insurance money, thank goodness, um, my husband said, Let's get one of those uh fancy um egg-shaped barbecues from like Japan.

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And I was like, What?

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And he was like, Yeah, it'd be really cool.

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Let's get one of those like egg-shaped barbecues.

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And I was like, What?

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I mean, what do you mean?

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Egg-shaped barbecues?

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Like, yeah, they're called a kamado or something.

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I was like, never heard of it, don't want anything to do with it.

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Um, if you want to spend nearly a thousand euro on something that's never gonna get used, maybe once in June, once in August, on you know, the nice day, and you know, you want to do that, uh that's on you.

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I'm not having anything to do with this thing.

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So the thing arrived, and it was just an unbranded um Camado, and we just set it up.

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Well, I I say I he set it up because I wasn't having anything to do with the thing, and um I looked at it for a couple of days looking a bit lonely, so I thought, right, I may light it up and give it a go.

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So basically, long story short, lit it up, and I've been out in the garden for the last five years.

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My barkee collection has grown considerably, and um, yeah, it's a journey, I'm loving it.

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Yeah, so uh, I mean, that that is a hell of a story to kick off the episode for for sure.

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I was almost expecting you to say, while there was 30-foot flames, we just grabbed a couple of skewers, stuck a steak on, and yeah, made some s'mores.

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Yeah, exactly.

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Um, so where where are you now with your your collection?

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I'm always interested to know what what collection people have.

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And well, do you know the collection is kind of a as you probably know, it's a never-ending kind of thing.

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It's like I got the the unbranded Camado, which was fantastic, loved it, and it served me well for about four years before I'm quite heavy-handed.

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And um, this thing didn't have what they call like hydro hyd hyllum, not hydalronic, but they called the hydraulic hydraulic hydraulic, yeah.

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Sorry, hydraulic um hinges.

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So I was like slamming it down every time I was using it, and little cracks started to appear, little bits started to fall off.

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The kind of gasket went, and I was like, Okay, right, I'm really gonna have to try and like think about what I'm gonna do next.

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And I thought I'm loving this so much, I'm gonna have to invest in something a little bit better.

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So I um basically saved up for a Camado Joe, and I thought, look, it's the end, it this it was this time last year, and um all the sales were on, and I was like, go big or go home.

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I'm going for a Camado Big Joe.

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Um, so I got one of them, and I absolutely love it.

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He's my pride and joy, he's probably like my soulmate probably love that thing, and um yeah, so but along the way before that, I had invested in a um obviously a Weber 57, gotta be done.

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Um, just off like a selling site, one of the Irish selling sites, and um love that as well.

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Uh a few others along the way, I got a Smoky Joe for camping and a little go anywhere because who doesn't need to go anywhere in their life?

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Um glow and pizza oven, and I procured a little 1991 um Weber, little blue Weber, a little bit rusty, but I kind of repaired that, and uh he's on the go now as well for small cooks.

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But I have to say I do most things on the the big Joan, so that's where I'm at.

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But I want to get a blackstone that's next to my hit list.

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It's a blackstone or a Traeger Ranger.

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Uh nice.

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So I we've both got a Blackstone.

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Uh Dan's yeah, Dan was lucky enough to get one from Blackstone.

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Uh I had to I had to put my hand in my pocket.

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Uh, but Dan my Dan managed to get the one with the air fryer, although I don't believe he've used the air fryer yet, Dan.

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Have you?

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No, because of where my setup is, and I'm very lazy, I don't have an outdoor plug near it for the air fryer to go in, and I like using the flap top so much.

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And if I and honestly, not everyone will feel this way, but from all the outside barbecuing, I'm more like if I want to do something that an air fryer would normally do, I'm gonna do it on my Camado anyway.

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I'm I'm not being the only thing that I am tempted to try it for is like if the kids want chips or something, I'm just like, it's like are they that much faster?

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Are they that much easier?

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It's just nice to be outside cooking.

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But um, I I've had it for almost a year now, and I still haven't plugged it in.

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Really, whereas like the flat top, I use it often.

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We use it for pancakes on the weekends.

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It's great.

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Uh, quite often now, if I've got friends over, if I'm doing something low and slow on the Camado, or I've done beef ribs or pulled pork or something, and I've taken that out and I'm doing something else on there, like chicken, then I'll use that for burgers, sausages, or if I'm reverse steering a steak or something, I'll use it to get like proper flat Maillard effect on there and the crust.

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Yeah, it has a bit of crust.

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Yeah, exactly.

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But um oh, and you've been a bit more like adventurous.

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You do like I say adventurous features aren't adventurous in the land of cooking, as it were, but like outside, you know, that sort of thing.

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Yeah, yeah, there I I thoroughly recommend you get one.

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I think just for that kind of uh I suppose it just stops you doing uh frying anything, right?

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There's no need to like fry anything indoors anymore.

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Like you just that that's exactly what the Blackstone will do.

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No, I actually use a um a flat kind of grill every day in work.

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I am a full-time kind of cook um barista and uh baker in a local um coffee bar and bistray.

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So I actually use a flat top grill like every single day, and I'm like, oh god, I wish I could bring this home.

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So I didn't need one in my life, and I don't think it's gonna be very long now.

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No, I think they're really reasonably priced as well.

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They actually are, yeah.

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You know, I've got the uh 28 inch with a hood.

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I haven't gone for I didn't go for the 36 in the end, but I think that's an you know, for a family of four, you know, for uh that that absolutely suits us.

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Um you can get a full English on it, that's pretty and pancakes as well, and all of the rest of it.

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Yeah, and older children, younger children, how like how many what what kind of ages of your children are we talking, sort of feeding?

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Yeah, teen uh one's a teenager, uh and one's not far off a teenager.

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Well, that's perfect because I have 13 and 11, so that sounds about right for me.

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That's same as me, 13 and 11.

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So you can quite comfortably do that on a 28.

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Um but actually we in most interestingly enough, we sort of we we um spoke with Blackstone and Corbin, who's kind of come over from America and he's like the European salesperson, marketing brand ambassador.

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I don't know what he's doing, yeah.

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Best title, but um he was actually saying, and then he did it at Sizzle Fest last year uh about cooking pasta on the Blackstone.

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Oh, I think I was talking to him at Sizzle Fest last year.

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Yeah, and he did he did a sample of it uh where it was like you know, like tortellini, and then you kind of spritz a bit of water and tomato, spinach and garlic, and with a bit of pesto, and I tell you what, it works really, really well.

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Yeah, but I I think you'd have if you use a flat top, you would love having that flat top at home, I think, with the blackstone.

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So what what else is on your what else is on your hit list apart from Blackstone?

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Because I again it must be like myself, it's always never-ending, there's always something else.

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Yeah, see, with me, it's like I see something and then I want it for a while, and then I look at it, and then I ask a lot of questions, and I talk to the guys on Instagram and look at them, and I bit the only thing I don't really want is a Traeger, like a big old Traeger, you know, because I think I don't want to say it's cheating, and I'm gonna refund them.

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No, we do all the time.

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It's you know, it it's I think I don't have one.

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Um, Owen has one of the easy bake ovens, as we like to call them.

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Um I've sold it.

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I've sold it.

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You've sold it.

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There you go, Kaching.

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Um, but it's I I can understand why people like it because for casino.

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I can consistency, there's nothing that can go wrong, yeah.

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But it's it's not what I'm looking for when I'm cooking outside.

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If I'm cooking outside, it's I want to be burning stuff.

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I want to be setting fire stuff.

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Yeah, I want after I did um Big Burrell Festival a few weeks ago, and I'd really love something like um a tag with like a Santa Maria, like just proper overwood charcoal, you know, just open fire rather than enclosed, because I've not really cooked like that, you know, apart from sort of when you're kind of first get into barbecue, when you're kind of I I guess you see your parents do it when you're young and they're cooking, you know, they're burning the sausages, the insides are raw, and they're like cremating some burgers and a bit of chicken on like an open kind of grill.

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Um that's the kind of only kind of live kind of fire you really experience until you kind of get into barbecue, I suppose.

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So yeah, I'd love something like a Santa Maria so you know, level so you could you know control the heat from a level kind of you know perspective, than just have an offset area and a non-offset area.

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So uh I I we've we're very aligned, Kate.

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I have just purchased a Somerset grill, a sardo grille.

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No way.

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Uh I yeah, literally what three months?

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Yeah, it was about three months ago.

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We're so I sold the Traeger and the money that I got back from the Traeger, so I had the ironwood 885, the you know, the fairly larger one before the timber lines and stuff came out.

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Yeah.

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Uh and then I'll put that into a Somerset grill.

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And oh it's so much fun.

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I'd say it's brilliant, Craig.

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Yeah, uh to the point where you know, like again, sort of saying about saying it's a bit easy and cheating, you know, like when we we sort of tease uh we sort of did a lot of teasing around, well, you say that about gas, right?

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It's just it's grilling outdoors, it's not barbecue, obviously.

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Yeah, yeah, yeah.

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It's just mouthful cooker.

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Yeah, exactly.

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But what I've actually found now is when I use something like my Weber, because there isn't the fire and the flames and all there's no not as much theatre.

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I'm I'm almost a bit like, oh I've just put it in the chimney, I've tipped the charcoal in.

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But it's it's interesting, kind of the more you get into it, the different styles that you get used to, so it then changes your perception of uh other things, you know, other areas.

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Yeah, so no, I want to try new things and I want to kind of explore a different route because I'm so used to using a Camado now as that, and that's that because that's what I kind of basically learnt on um smoking and barbecuing in general, just in a Camado and then kind of smaller versions of it, kind of an enclosed space with charcoal and either off or onset.

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So, yeah, I want to really kind of go down another route now and try a bit more kind of light fire cooking over sort of open open fires.

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Well, you know, you were saying about potentially going in for a Traeger Ranger.

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Yes.

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I suppose for the portability of it, right?

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Yeah.

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Somerset Grills have just launched a Somerset Asado Go.

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So it's a mini version.

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Oh wow.

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It's about 800 pounds, so that's probably what, about 1100 euros, something like that.

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I would say so, yeah.

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But it it's, I think from a size perspective, it's fairly similar to the size of a Trake Ranger.

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But it's but it you get, you know, you have the crank in it up and down the level, and it's wood fired, but it's just a camping version, so it might be worth having a look into that.

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So you get the best of both worlds.

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I definitely will be saving my tip jar money for something like that for sure.

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Might take a while, but I might get over here.

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So just out of interest, uh I'm I'm gonna skip ahead somewhat now in that you mentioned obviously you were at um the festival a couple of weeks ago, and I think obviously we've been following you for all for a while, and and it seems that you've been doing a fair amount around kind of demoing and and and kind of being at at festivals.

00:15:45.200 --> 00:15:53.360
How do you go from five years ago starting on a comado to now being part of the circuit, I suppose?

00:15:53.600 --> 00:15:57.440
Yeah, I don't ask me, it's absolutely mind-blowing to me.

00:15:57.440 --> 00:16:02.879
I'm like, I have the worst amount of like imposter syndrome when I go into these things.

00:16:02.879 --> 00:16:05.840
Like, Sisalfest was bad enough.

00:16:05.840 --> 00:16:07.600
I was like, why does anyone want to come and see me?

00:16:07.600 --> 00:16:09.840
Like the big grill was even worse.

00:16:09.840 --> 00:16:14.000
I was just like, why the fuck do people want to come and see me doing what I do?

00:16:14.000 --> 00:16:16.480
I'm like a backyard ma'am.

00:16:16.480 --> 00:16:26.399
I'm like at home with like the kids doing their homework while I'm out there in the barbecue shack, and like it's like, but I think again, that's why it's kind of relatable.

00:16:26.480 --> 00:16:28.879
It's like that's exactly what I was gonna say.

00:16:28.879 --> 00:16:38.879
Having a look at your Instagram just and scrolling through it, what you're cooking, there's huge variety in there, but you can tell there's a lot of skill gone into it and a lot of love.

00:16:38.879 --> 00:16:55.039
The photography and colours are fantastic, and I think if people feel that they can see someone replicate that and show them how, but with that back garden feel to it and authenticity to it, it's a bit different than when like a chef goes on stage and talks.

00:16:55.519 --> 00:16:58.320
I'm not a chef, I like I would never call myself a chef.

00:16:58.320 --> 00:16:59.840
At work, I'm a cook, you know.

00:16:59.840 --> 00:17:02.559
I I cook at home, I'm a cook, at work, I'm a cook.

00:17:02.559 --> 00:17:12.640
I've no formal training, it's just I do it out of pure love and the joy of cooking over fire and the outdoors, and you know, it's just it gets in your soul.

00:17:12.640 --> 00:17:13.440
Do you know what I mean?

00:17:13.440 --> 00:17:32.799
And then the food that you cook, and then it just brings people together, and then having your kids just go, oh my god, that's amazing, and you know, just like other people, and it's it kind of it just brings you so much kind of love and joy and passion, it's just it just all goes into it, and uh, I think everybody who uh cooks over fire for fun just has that feeling as well.

00:17:32.799 --> 00:17:41.920
So when everyone gets together, it's like complete geekdom, it's like you know, it's brilliant, and um yeah, I love it, I just really love it.

00:17:41.920 --> 00:17:48.640
And um I think people can relate to that kind of vibe of just like the the joy that that brings people, you know?

00:17:48.880 --> 00:17:56.079
Yeah, and do you find that across you someone are saying about when people come together and there's a genuine love for it, like you said, a bit of like a geekdom?

00:17:56.079 --> 00:18:08.160
Obviously, something like Sizzle Fest was very much set up for just getting all of the Instagram people after COVID together just for a big session on talking about yeah, and just talk about barbecue.

00:18:08.160 --> 00:18:13.920
And I appreciate it's kind of grown and and and diversified, and there's you know, uh new people coming into that.

00:18:13.920 --> 00:18:32.160
But do you find that in all of the kind of shows, like for example, the festival you went to recently, yeah, do you still find that there is that um dictum, you know, the the real passion for people that come to see you and want to talk about barbecue and the technique and the love and do you even get that on the bigger festivals as well?

00:18:32.400 --> 00:18:33.440
Yeah, absolutely.

00:18:33.440 --> 00:18:40.319
And like I was only on one of the smaller stages, you know, like say your main stage at like Glastonbury and like I was on one of the little tents, you know what I mean?

00:18:40.319 --> 00:18:52.960
I was like off to the side, but even at that, I was like mind-blowing to be there, and the people just make it, it's the people asking the questions, it's the people that want knowledge, it's the people that come along and you know want to know more.

00:18:52.960 --> 00:19:01.200
And um, some of them, you know, aren't necessarily into barbecue, they'd come with someone who is, and then they go away going, Oh, that's what I'm gonna do.

00:19:01.200 --> 00:19:02.960
And you know, I can do this too.

00:19:02.960 --> 00:19:04.079
You know, it's brilliant.

00:19:04.079 --> 00:19:15.599
It's it's the kind of knowledge you can impart to other people and get them involved and like passionate about cooking over fire and in the outdoors and everything like that, and supporting your local butchers as well.

00:19:15.599 --> 00:19:17.839
Like a lot of people like, oh, where do you buy your meat?

00:19:17.839 --> 00:19:22.319
And I'm like, Well, my local butcher, because I want to support local, I want to support my local butcher.

00:19:22.319 --> 00:19:40.000
You're gonna be the first one that whinges when he closes down in you know two years because he's not had the support from local people because you've all gone off to your German supermarket and got the cheap shit, and you know, it's all about like uh finding what works for you and uh you know making it kind of great, I suppose.

00:19:40.799 --> 00:19:44.400
Looking at it uh from a slightly different angle, yeah.

00:19:44.400 --> 00:19:47.680
How how do you find the presenting side of it?

00:19:47.680 --> 00:19:54.160
And more from an interesting point of view for me, the first one you did, how did you feel in the run-up to that?

00:19:54.160 --> 00:19:55.680
And how did you deal with it?

00:19:55.680 --> 00:20:04.400
Because it's very different cooking something, even at a festival where people could just walk up and talk to you, compared to almost doing a session on a stage.

00:20:04.400 --> 00:20:06.000
Okay, how did that feel?

00:20:06.480 --> 00:20:08.480
Completely honest with you, terrifying.

00:20:08.480 --> 00:20:09.440
I was terrified.

00:20:09.440 --> 00:20:12.400
Like I said before, complete imposter syndrome.

00:20:12.400 --> 00:20:17.839
So on the Friday of the Friday night on Scissors Fest, I got absolutely wasted.

00:20:18.400 --> 00:20:20.400
Yes, Kate, that's what we want to hear.

00:20:21.279 --> 00:20:22.079
I had been out.

00:20:22.079 --> 00:20:29.920
Well, we arrived into Southampton at probably what we got to Sisser Fest about 9:30 in the morning when it was all the setup was going on.

00:20:29.920 --> 00:20:36.559
I very um briefly dumped my bags because I brought a couple of the girls over with me for like emotional support.

00:20:36.559 --> 00:20:38.880
A couple of my best friends.

00:20:38.880 --> 00:20:43.680
Um, we met up with um John Rellahan and he was like, let's go and get something to eat.

00:20:43.680 --> 00:20:54.720
And so we ended up like in this little barbecue place in Southampton, like drinking spicy margaritas and pickleback shots before the day had even really begun.

00:20:54.720 --> 00:21:03.440
And then obviously the Friday night party hammered, and then yeah, I did my demonstration absolutely hanging.

00:21:03.440 --> 00:21:07.519
And um, yeah, it was it was cool, it was fine.

00:21:07.519 --> 00:21:22.960
I I kind of got it together and I did it, but it was um it was terrifying actually like cooking in front of so many people because I again like the imposter syndrome set in, and I was like, why do they want to come see me cooking chicken wings?

00:21:22.960 --> 00:21:24.160
This is ridiculous, you know.

00:21:24.160 --> 00:21:25.200
Like, why am I here?

00:21:25.200 --> 00:21:26.720
And like, oh, I don't know.

00:21:26.720 --> 00:21:27.759
I need to get over that.

00:21:27.759 --> 00:21:29.440
I probably need to go to therapy or something.

00:21:29.519 --> 00:21:31.759
It's everyone has it, right?

00:21:31.759 --> 00:21:35.359
Everyone has it, all walks of life, all jobs.

00:21:35.359 --> 00:21:39.519
The dirty secret that no one wants to talk about is that no one knows what they're doing.

00:21:39.519 --> 00:21:40.079
Exactly.

00:21:40.079 --> 00:21:45.519
Normally, if someone thinks they know what they're doing, they're an arse, right?

00:21:48.079 --> 00:21:51.119
I went straight on stage and I said, Look, I'm gonna apologize now.

00:21:51.119 --> 00:21:54.720
I'm hungover to fuck and I'm gonna get through this as best I can.

00:21:54.720 --> 00:22:00.720
I'm picking you some chicken wings today, and um, a raspberry jalapeno blondie with the leftover sauce.

00:22:00.720 --> 00:22:03.119
Obviously, that hadn't touched the wings.

00:22:03.119 --> 00:22:10.559
Um this is all we're doing, and you're here to see it, and this is what I'm doing, so we'll get on with it now and get it over and done with.

00:22:10.559 --> 00:22:16.720
But um, yeah, I forgot to actually um in my kind of haste to get things prepped, I forgot to soften the butter.

00:22:16.720 --> 00:22:21.279
So I spent about 20 minutes trying to get the butter soft for the blondies, but that's another story.

00:22:21.279 --> 00:22:27.119
Um, they were done about two hours after I my demonstration finished, and um everyone got a bit of it then.

00:22:27.519 --> 00:22:29.680
Oh, that's they got there, that's the main thing.

00:22:29.920 --> 00:22:30.319
Exactly.

00:22:30.319 --> 00:22:31.920
We got there in the end, slowly but surely.

00:22:31.920 --> 00:22:33.680
It's what's the hairstyle.

00:22:34.559 --> 00:22:38.559
But I don't, you know, I think it's probably it's it's I think it's legitimate to feel that way.

00:22:38.559 --> 00:22:40.960
The first time you do anything, it's obviously very nerve-wracking.

00:22:40.960 --> 00:22:46.240
But but like me and Dan, you know, we started this in 2019, 2021.

00:22:46.240 --> 00:22:53.599
We're nearly 90 episodes in, we still don't really know what we're doing, we just we literally wing every single episode and just hope it comes out alright.

00:22:53.599 --> 00:22:58.000
So I I it but it does just feel a bit easier the more and more you do it, right?

00:22:58.000 --> 00:22:59.599
It's like read, you know, like anything.

00:22:59.599 --> 00:23:13.519
But yeah, what I think is very good about the type of community and the people that are interested in barbecue is it it it's it's it's a very supportive atmosphere, isn't it?

00:23:13.519 --> 00:23:19.759
It really is even though you know you may feel that oh why are people wanting to come and see me to cook wings?

00:23:19.759 --> 00:23:25.119
Everyone cooks wings, but actually it's it's just again, it's just about the experience, isn't it?

00:23:25.119 --> 00:23:27.759
And it's about seeing other people how do they do it.

00:23:28.480 --> 00:23:51.359
Going back to what you just said there, it is such a lovely, like supportive community, and I just felt like felt the love when I was doing my demos there a few weeks ago, and um like everyone loved it, and I I kind of had to tailor myself to the audience because I was doing like demos over the the four days of um the big grill, but they were all at different times.

00:23:51.359 --> 00:24:00.160
So the first one I did, I was kind of really kind of apprehensive and nervous, and I kind of found my flow by the end, and then the next one I was a little bit better.

00:24:00.160 --> 00:24:15.759
The next one it was kind of half eight at night, so everyone was well oiled, and we had great crack with the crowd and everything, and like by the last one, I would kind of wish I could have kept the momentum going after that, but um sadly it ended.

00:24:15.759 --> 00:24:19.039
So, but I was just about finding my feet.

00:24:19.039 --> 00:24:21.599
You kind of have to like, yeah, get into it.

00:24:21.599 --> 00:24:23.359
But the the crowds were brilliant.

00:24:23.359 --> 00:24:35.440
There was no kind of there was no bad vibes at all, it was just all good, so it was lovely, it was really, really nice, and people just want to kind of you know learn about what you're doing and then actually taste the food.

00:24:35.440 --> 00:24:39.200
So that's the best thing, you just don't tempt them with the free foods, and they're they're there.

00:24:40.240 --> 00:24:42.559
And is that something that you kind of want to get into more?

00:24:42.559 --> 00:24:47.440
I appreciate we're coming towards the end of barbecue season in dirty brackets.

00:24:47.440 --> 00:24:55.039
Uh, not for most of us, obviously, three, six, five cookers, but in terms of the festivals and stuff, they're now starting to kind of wind up, don't they?

00:24:55.039 --> 00:24:58.559
But is that something that you very much want to kind of continue into into next year as well?

00:24:58.559 --> 00:24:59.519
I'll do more of it.

00:24:59.599 --> 00:25:09.839
Absolutely, it's great fun, it's lovely, and it's really nice to share the knowledge, and it's good for me to get the experience of like talking in front of people and actually doing things in front of people, getting my fear.

00:25:09.839 --> 00:25:26.400
Obviously, not having any um kind of technical training or anything and like being a chef, and it's like it's hard to kind of chop and talk at the same time, so I tend to do a lot of prep, like not in front of the audience in case they get like a finger in whatever I'm doing, which wouldn't be ideal.

00:25:26.400 --> 00:25:30.799
Right, but um, yeah, no, it's it's the the more experience the better.

00:25:30.799 --> 00:25:32.720
I'll like I'll take it all on, you know what I mean?

00:25:32.720 --> 00:25:33.759
I'll say yes to everything.

00:25:33.759 --> 00:25:37.519
I'm a bit of a yes man at the moment, I'm just like, yes, yes, yes, I'll do everything.

00:25:37.519 --> 00:25:43.440
And it's just for me, it's about talking to everybody else that's there as well and getting the knowledge.

00:25:43.440 --> 00:25:51.039
Like I was sort of chatting away to people who like I've kind of idolized for a good while, you know, like hun together chef, for example.

00:25:51.039 --> 00:25:51.920
What a dude.

00:25:51.920 --> 00:25:53.359
I mean, he's just amazing.

00:25:53.359 --> 00:25:58.880
Uh like these kind of chefs I've only kind of seen, you know, like online.

00:25:58.880 --> 00:26:20.799
I was just like mind-blown, like to be sharing a kind of stage with these guys, and I was it was yeah, it was I was really humbled to be honest with thee, absolutely humble to be there and um get chatting to these people and like you know, take on some of their like perspective and their knowledge and see how they do it, and it's just lovely to to be in that environment with people that share the same kind of philosophies, I suppose.

00:26:20.960 --> 00:26:27.279
Yeah, do you um do you think your everyday work helps with that?

00:26:27.279 --> 00:26:31.200
Because you're talking to so many different people, you're serving different people all the time.

00:26:31.200 --> 00:26:38.319
Do you think you've you've not even in a negative way fall back into that guise when you're first getting into it?

00:26:38.319 --> 00:26:40.960
Because it's it's a different mindset, right?

00:26:40.960 --> 00:26:45.599
From being in the garden barbecuing, as it were, and doing it for other people.

00:26:46.240 --> 00:26:47.440
I mean, absolutely.

00:26:47.440 --> 00:27:00.799
I mean, I work in a kind of busy kind of bistro coffee shop, and everybody can we have our locals obviously that come in and our regulars all the time, but we also have different people, and people just tend to stay and chat, and you know, they ask about the food.

00:27:00.799 --> 00:27:22.559
And I'm I um I'm a gluten-free baker, so I bake all the gluten-free goodies for our place, and I have a lot of customers who ask about that aspect of things, and yeah, it does prepare you, it's really nice, and just to have that kind of connection with people all the time, and then you can bring that to a festival and kind of apply the same kind of EDOS, you know, it's it's great.

00:27:22.559 --> 00:27:26.400
But I've always kind of been had that kind of background in retail.

00:27:26.400 --> 00:27:33.440
Like when I moved to Ireland, I actually worked down in Canterbury for five years.

00:27:33.440 --> 00:28:05.359
Well, before that, I was at uni there, but then I was the uh manager for La Cruz, you know, the heavy French pots and pans, and they happened to mention that I did a bit of buying for them and stuff, and they mentioned that they were opening a store in in Kildare and one in Scotland, and I kind of just went, Oh, I'd love to run my own outlet store in Kildare or somewhere or you know, Ireland, never been to Ireland in my life, and then at the next managers' meeting, they said, You're off to Ireland to open this store, and I was like, Okay, right.

00:28:05.359 --> 00:28:11.920
So I had 12 weeks to pack up my life in England and move to Ireland, which I did, and that's why I'm here.

00:28:11.920 --> 00:28:21.200
So I've always had that kind of retail background and talking to people and imparting the knowledge of stuff that I've always been passionate about, like cookware and cooking in general.

00:28:21.200 --> 00:28:25.759
So it's just it's always been a big kind of tapestry of my life, I suppose.

00:28:25.759 --> 00:28:27.039
So, yeah.

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00:29:33.279 --> 00:29:48.319
Visit aoskitchens.co.uk and obviously Dan mentioned, and and we can clearly see on on the just the variation of cooks that you do uh and and that you post on your page.

00:29:48.319 --> 00:29:51.279
Is there anything that you always keep falling back to?

00:29:51.279 --> 00:29:56.799
You know, what what's that that kind of one thing that you just love to cook on the barbecue?

00:29:57.039 --> 00:30:00.880
Oh god, the one thing I really love to cook is So many things.

00:30:00.960 --> 00:30:03.200
Um all of the things.

00:30:03.839 --> 00:30:05.039
I like, yeah.

00:30:05.039 --> 00:30:07.039
Uh my son just said it over there from the corner.

00:30:07.039 --> 00:30:08.240
He whispered at me, brisket.

00:30:08.240 --> 00:30:12.319
And I'm like, yeah, brisket is a kind of love, love, hate affair for me.

00:30:12.319 --> 00:30:26.079
I want to nail the brisket, but obviously it's really, really difficult, as you know, in like the UK and Ireland to get a really good brisket because it's completely different beast to like say the the big kind of American pack of briskets that you get.

00:30:26.079 --> 00:30:31.279
It's lean, it's you know, so you've got to treat it in a much different way.

00:30:31.279 --> 00:30:40.960
So I think I've managed one or two which have been really good, but I really want to kind of get that down and into my kind of repertoire of things that don't go wrong, you know.

00:30:41.279 --> 00:30:41.599
Yeah.

00:30:41.920 --> 00:30:45.359
Um, but tell you what, the one thing is I always come back to Picania.

00:30:45.359 --> 00:30:47.359
Always love it.

00:30:47.519 --> 00:30:53.759
Oh, I saw one of your uh yeah, when I was looking at you, obviously just refreshed myself before we came on and looked at your profile.

00:30:53.759 --> 00:30:57.680
There was a bit of Picania that you did, and just oh it just it looked divine.

00:30:57.680 --> 00:30:59.039
Just thank you.

00:30:59.039 --> 00:31:01.599
I have not done Picania in such a long time.

00:31:01.839 --> 00:31:05.359
Get to the butcher, yeah.

00:31:05.599 --> 00:31:14.960
Going back to brisket, my my view on brisket is I like doing that for people because that's what people want, particularly if they're not barbecuers.

00:31:14.960 --> 00:31:41.119
Um, and I I mean air miles isn't great for it, but if I'm cooking for other people, not always the last two times I haven't, but I quite often find my get buying some imported meat because of the you also don't want to mess it up if you're spending like 100 12 hours cooking it, particularly if it's grass-fed and you've got to be that much more careful with what you're doing and coaxing it along and everything, you know.

00:31:41.119 --> 00:31:45.839
Um, but when I'm cooking for myself, I I will stand on this hill.

00:31:45.839 --> 00:31:48.559
I think beef ribs are better than beef brisket.

00:31:48.559 --> 00:31:50.319
I've said it before, I'll say it again.

00:31:50.319 --> 00:31:50.960
I completely agree.

00:31:50.960 --> 00:31:53.519
They're easier to cook.

00:31:53.519 --> 00:31:55.519
I think there's more flavor with the on the bone.

00:31:55.519 --> 00:31:57.759
You can do stuff with the bone, they're more dramatic.

00:31:57.759 --> 00:32:09.920
Yes, serving them, depending on what you want to do, whether you're cutting up and serving them as these big dinosaur bones, or if in front of people you're just twisting them and pulling the bones out in one go, it's far, far more fun.

00:32:09.920 --> 00:32:11.119
But I get why people fall back.

00:32:11.519 --> 00:32:13.279
Meaning we're gonna die on that hill together.

00:32:13.519 --> 00:32:17.759
It's uh I I absolutely love I love them.

00:32:17.759 --> 00:32:20.640
Um but I this sounds random.

00:32:20.640 --> 00:32:25.680
My one of my favorite things to cook on a barbecue, and I only tend to do it in the rump to Christmas.

00:32:25.680 --> 00:32:27.599
Don't ask me why I should do it more.

00:32:27.599 --> 00:32:33.920
I love doing like smoked scotch eggs, big scotch eggs, like using them so long, yeah.

00:32:33.920 --> 00:32:42.079
Using the turkey meat around Christmas, um, with mixing some cranberry sauce and bits in there, a little bit of whiskey too.

00:32:42.079 --> 00:32:46.559
But so and they're they're fun to do, you know, really fun.

00:32:47.119 --> 00:32:49.920
I love doing things like that, and my kids love it when I do things like that.

00:32:49.920 --> 00:32:53.920
The the dino eggs and things, you know, and wrap them in anything wrapped in bacon.

00:32:53.920 --> 00:33:03.200
I mean, obviously, it's gonna be fucking brilliant, but like yeah, um, anything big and like juicy and with a surprise in the middle, you know, it's gotta be good.

00:33:03.200 --> 00:33:05.680
Like a savory kind, you know?

00:33:08.720 --> 00:33:22.960
Um, so I I'd love to just kind of switch it on from perhaps talking about some of the things you love to cook to our barbecue fails, and perhaps even some of the things that you've loved to cook that may not have gone so well.

00:33:22.960 --> 00:33:27.599
Um, have you got any barbecue fails stories that you can share with us?

00:33:27.599 --> 00:33:30.079
Uh some of the things that may not have gone to plan.

00:33:30.480 --> 00:33:46.559
Okay, well, one of my biggest barbecue fails recently was in fact a rump cap or picania, which um I forgot to mark the fat cap where across like the grain where I should have been cutting um across the grain.

00:33:46.559 --> 00:33:52.400
And yeah, I cooked this beautiful piece of meat and sliced it the wrong way, and it was tough as old boots.

00:33:52.400 --> 00:33:55.039
Looked beautiful, absolutely.

00:33:55.039 --> 00:33:58.000
The meat was just nearly like shoe leather.

00:33:58.000 --> 00:34:04.640
I tasted beautiful, it tasted really nice, but the good thing was that obviously once it was on your plate, you could cut it your own way.

00:34:04.640 --> 00:34:15.280
Um but yeah, that was a heartbreaker for me because I was it was such a hard piece of meat to tell as well, because the grain kind of was really hard to see.

00:34:15.280 --> 00:34:27.920
And um, I thought I'd just be able to wing it and like tell after it cooked like which way it was gonna go, turned it over to see which way the grain was running, and it was kind of like a crisscross, so I was like, oh no.

00:34:27.920 --> 00:34:35.440
So I just had to pick an area and and like commit to it, and yeah, unfortunately it was the wrong the wrong point of the of the rank cap.

00:34:35.679 --> 00:34:39.519
So I swear you've been reading my notes because I was gonna ask you about that.

00:34:39.519 --> 00:34:43.199
Yeah, so um it looked gorgeous for a start.

00:34:43.519 --> 00:34:44.800
It did, it did, but that's it.

00:34:45.039 --> 00:34:47.519
The pitch is interceiving, and that's why we put it up there.

00:34:47.519 --> 00:34:55.920
So what I do because I'm awful at at it, is I tend to do one or two slices and try.

00:34:55.920 --> 00:35:01.840
Yeah, and then if I know I've gone wrong, I'm like, okay, well, it might not look as good as I wanted to, but I can now cut the other way.

00:35:01.840 --> 00:35:04.000
And yeah, I mean, Owen and I did it once.

00:35:04.000 --> 00:35:07.039
We we'd had a few drinks, but we cooked a brisket over at Yorzo.

00:35:07.039 --> 00:35:12.800
And do you remember we we'd split the brisket in two, and then we'd cut up one part and we're like, why is this tough as hell?

00:35:12.800 --> 00:35:17.280
But looked juicy, and then cut the other one up and we'd realised what we'd done, right?

00:35:17.599 --> 00:35:21.920
Yeah, but I I think that's just purely because of the amount of beers that we had and we weren't really paying attention to it.

00:35:22.159 --> 00:35:24.079
Yeah, but I mean that's always a danger.

00:35:24.079 --> 00:35:32.000
That's always it is always a danger, but um, for for any people starting out, yeah, what should they be looking for in that situation?

00:35:32.000 --> 00:35:36.639
Because you're right, some meats are far harder to tell which way they go than others.

00:35:36.880 --> 00:35:44.559
I mean, it's difficult because a lot of people like you the thing you kind of hear is slice with the grain, you know.

00:35:44.559 --> 00:35:45.440
Is it?

00:35:45.440 --> 00:35:46.880
I don't know, am I making that up?

00:35:46.880 --> 00:35:51.440
Or a lot of people told me when I was kind of young, like slice with the grain, it's easier to cut and everything.

00:35:51.440 --> 00:35:59.760
But with barbecue cuts, it's pretty much the opposite, you know, it's slice against the grain, so you shorten the fibers so the the mouthfeel is you know tend to be.

00:35:59.760 --> 00:36:16.159
Yeah, you know, so yeah, I think do your research, like go online and don't be afraid to reach out to people like who have done it and like your butcher, like ask him and ask people like stalk people on Instagram.

00:36:16.159 --> 00:36:22.800
Like, I have stalked so many people on Instagram, looked at their cooks, and then actually DM'd them, like you know, let's talk about your meat, you know.

00:36:22.800 --> 00:36:26.480
Like you can get away with that.

00:36:26.480 --> 00:36:30.639
No, I shouldn't be able to get away with that, you know.

00:36:30.639 --> 00:36:38.000
It's like, but do like reach out to people who um are getting good results and get the knowledge.

00:36:38.000 --> 00:36:44.159
Just I always say for me, like every single cook I do is a lesson, it's like a journey.

00:36:44.159 --> 00:36:49.519
It's like I will learn things good or bad from every cook and hope to get better from that point.

00:36:49.519 --> 00:36:52.880
Um, I'm never gonna be like a pit master.

00:36:52.880 --> 00:36:55.599
I would never dream of calling myself a grill master, a pit master.

00:36:55.599 --> 00:37:00.719
See all these like fellas, like you know, the plaid shirts, the fucking beards and the truck and hats, oh my god, I'm a pit master.

00:37:00.719 --> 00:37:07.920
I've cooked a couple of sausages and like now I can like numb like um like fed, there's a place for them, like all goods, excellent.

00:37:07.920 --> 00:37:15.519
But um, I'm kind of representing girls who grill here and like um just get out there and enjoy it, you know.

00:37:15.519 --> 00:37:18.000
It's like yeah, that's it.

00:37:18.000 --> 00:37:21.840
Just get the knowledge, just ask people and get as much information as you can.

00:37:21.840 --> 00:37:25.679
And if you're not sure about something, ask, ask, ask, and then and then try it.

00:37:25.679 --> 00:37:28.000
And if it doesn't work, try it again.

00:37:28.000 --> 00:37:32.880
You know, that's how I kind of have learned from the bottom up, you know.

00:37:33.280 --> 00:37:39.679
Um, we always say if you're gonna give us a barbecue fail, we'll give you some back.

00:37:39.679 --> 00:37:47.920
So before I go into one I did recently, okay, have you have you had any recently, oh, that you want to discuss or highlight?

00:37:48.559 --> 00:37:52.480
Uh yeah, annoyingly, because it's cost me over a hundred quid to fix it.

00:37:52.480 --> 00:37:58.639
Uh so I've got a broilkin keg, which is a cast iron version of a Camado.

00:37:58.639 --> 00:38:01.519
Um, I've had it for absolute ages.

00:38:01.519 --> 00:38:08.079
I actually won it on Instagram in about 2020, I think it was, from SoCal.

00:38:08.079 --> 00:38:11.679
Um it's served me really well.

00:38:11.679 --> 00:38:16.639
And the other day I got the it's a cast iron grill as well.

00:38:16.639 --> 00:38:22.800
So I got it out, and we're talking from where the grill was to the grass.

00:38:22.800 --> 00:38:29.599
I literally dropped it, just you know, kind of dropped it onto the grass, which I've done a hundred times, yeah, broke completely in half.

00:38:29.599 --> 00:38:36.559
The whole grill split in half, and to replace it cost me 115 quid.

00:38:36.559 --> 00:38:43.519
Uh, so yeah, I I wasn't best pleased with myself.

00:38:43.840 --> 00:38:45.440
No, oh, that is sad.

00:38:46.320 --> 00:38:48.639
Yeah, so that's my fail.

00:38:48.960 --> 00:38:58.559
Oh so mine, I put stories up, which people may have seen as we did pull pork in a brisket recently because I was cooking for 17 people.

00:38:58.559 --> 00:39:03.679
And um, by the time this goes out, people will see I'll put a poster on it as well.

00:39:03.679 --> 00:39:08.880
Uh, when I was pulling the pork, because I had loads of people over, I was like, right, gloves on, I'll do it by hand.

00:39:08.880 --> 00:39:09.440
Yeah.

00:39:09.440 --> 00:39:15.360
Rested it for an hour and a half, didn't have any cotton gloves, like they were there in the wash.

00:39:15.360 --> 00:39:18.639
I was like, right, I'll just free ball it with these black gloves.

00:39:18.639 --> 00:39:18.960
Yeah.

00:39:18.960 --> 00:39:25.840
And I held it together during the ripping it apart on my hands, but I burnt the shit out of both my hands.

00:39:26.000 --> 00:39:26.559
Oh my god.

00:39:27.440 --> 00:39:31.360
I think like I've probably put music over it, but my friend's filming it and he's commenting.

00:39:31.360 --> 00:39:33.199
I'm like, it's it's fucking hot.

00:39:33.199 --> 00:39:34.960
It's really, really, really hot.

00:39:34.960 --> 00:39:38.880
I was like, I know this is being filmed.

00:39:38.880 --> 00:39:40.079
I don't want to stop it now.

00:39:40.079 --> 00:39:40.960
Just keep going.

00:39:40.960 --> 00:39:57.519
Like two days later, I had like plasters all over my hands because I've a proper, proper burnt myself, but did that classic pathetic man thing of well, if there's people over style at all.

00:39:57.519 --> 00:39:59.760
Here we go, here we go.

00:39:59.760 --> 00:40:01.519
Oh god, so yeah.

00:40:01.519 --> 00:40:05.760
Um, I I've never fancied the like bare claws you can get.

00:40:05.760 --> 00:40:06.800
Yeah, doing that.

00:40:06.800 --> 00:40:09.039
But after that, I'm tempted to.

00:40:09.039 --> 00:40:12.559
I know you can use forks, but um I've got a spare pair you can have.

00:40:12.559 --> 00:40:17.199
Yeah, either that or just make sure I've got clean cotton gloves to put on underneath the black gloves, you know.

00:40:17.199 --> 00:40:18.559
That's the other sensible thing to do.

00:40:18.880 --> 00:40:20.880
For the heat protection, that's what's needed.

00:40:20.880 --> 00:40:21.360
Yeah.

00:40:21.360 --> 00:40:25.440
That's giving me goosebumps, just remembering how it was.

00:40:25.440 --> 00:40:32.320
I think the only other fail I've had recently is um now this is probably my own well, it's definitely my own fault.

00:40:32.320 --> 00:40:35.920
I've got a Gosny Pizza, oh gosh, I wish I had a Gosny pizza oven.

00:40:35.920 --> 00:40:38.000
I've got a glowing pizza oven.

00:40:38.000 --> 00:40:41.039
Um, and it's a bit tricky to start.

00:40:41.039 --> 00:40:56.320
So I am trying to ignite it with the gas turned up quite high and decide to kind of just look into the kind of uh area while I'm lighting it and took off like an eyebrow and a couple of eyelashes um while it just came out at me like that.

00:40:56.320 --> 00:41:03.840
So yeah, that was that was yeah, that was a pretty tricky one, but um had to like fake the makeup till I made it with that.

00:41:03.840 --> 00:41:08.320
I haven't used it since I might get back to it soon.

00:41:09.599 --> 00:41:14.400
Yeah, if if we had a pound, I think it's almost part of the course, isn't it, with barbecuing?

00:41:14.400 --> 00:41:21.599
If you had a pound for every time that you've singed your hairs or burnt the ends of your fingers, or there we are.

00:41:21.599 --> 00:41:29.599
So another thing that we like to do here on the on the podcast is our barbecue bingo.

00:41:29.599 --> 00:41:38.639
Okay, and when I say barbecue bingo, it's a really fancy wheel that we've definitely not done for free on the internet that's full of ingredients.

00:41:38.639 --> 00:41:43.599
Um so the the the challenge is if you're up for it, Kate, is that there's a list of ingredients.

00:41:43.599 --> 00:41:45.199
I'm gonna share my screen in a minute.

00:41:45.199 --> 00:41:46.800
We'd love to give it a spin.

00:41:46.800 --> 00:41:58.559
Whatever it lands on, we'd love for you to do a cook with that ingredient, and also for you to leave an ingredient for perhaps the next guest to for it to land on.

00:41:58.559 --> 00:42:09.199
Um so hopefully uh you can see that, and you can see the very high tech.

00:42:09.199 --> 00:42:11.039
Years worth of plan in this one.

00:42:11.039 --> 00:42:13.280
Lovely, I know, right?

00:42:13.280 --> 00:42:33.920
So we've got um we've got a f some it's been a while since we've actually loaded this up, so we can't actually remember what's on there, but what we got chocolate spread, scallops, rabbit, lovely, yeah, tripe, kangaroo, kangaroo, interesting, yeah, chicken hearts, and and uh and a few others there.

00:42:33.920 --> 00:42:38.960
But there's one on there called my signature dish, which is what would be your signature dish.

00:42:38.960 --> 00:42:42.719
So if it lands on that, we'd love for you to cook what you're best known for.

00:42:42.719 --> 00:42:44.960
So what would that be?

00:42:46.000 --> 00:42:47.920
Gosh, um, that's difficult.

00:42:47.920 --> 00:42:50.320
Probably it would be Pecania, to be honest with you.

00:42:50.320 --> 00:42:54.000
Um other than that, just kind of wings.

00:42:54.000 --> 00:42:56.639
I just love cooking chicken wings on my little grill.

00:42:56.639 --> 00:43:01.760
So um, what else is the best signature dish?

00:43:01.760 --> 00:43:07.760
Um anything that's shoulder of paw.

00:43:07.760 --> 00:43:09.840
Yeah, yeah, shoulder of paw is always a good one.

00:43:09.840 --> 00:43:17.280
Like a either not cook it to the pool point or cook it to the pool point, or um just a good old ribeye, do you know?

00:43:17.679 --> 00:43:19.840
Yeah, I love a ribeye.

00:43:19.840 --> 00:43:21.039
I think some of the things.

00:43:21.199 --> 00:43:23.440
So should we take your first answer of Picania?

00:43:23.760 --> 00:43:24.320
Yeah, Picannaya.

00:43:24.320 --> 00:43:25.840
Yeah, yeah, why not?

00:43:26.880 --> 00:43:29.920
Okay, right, let's give it a spin, see what it comes up with.

00:43:30.559 --> 00:43:33.920
Uh I think we're talking about ribeye as well, while this is spinning.

00:43:33.920 --> 00:43:37.840
Um, it's quite often easy to overcomplicate barbecuing, right?

00:43:37.840 --> 00:43:39.599
And try and do something special.

00:43:39.599 --> 00:43:45.599
Um, and sometimes the most obvious ones are the best, but there's nothing wrong with paella either.

00:43:45.599 --> 00:43:47.119
I love paella.

00:43:47.119 --> 00:43:48.559
Love paella.

00:43:48.559 --> 00:43:51.440
I thought it's all mild fear there for a second.

00:43:51.440 --> 00:43:59.920
You've got I'm allergic to uh anything to do with rice um or saffron.

00:44:02.239 --> 00:44:02.880
No, I do.

00:44:02.880 --> 00:44:03.920
I love I love pay.

00:44:03.920 --> 00:44:08.480
So I have to like I have to tell you now what I do with a paella on the barbecue, right?

00:44:08.480 --> 00:44:09.199
Yeah, yeah.

00:44:10.000 --> 00:44:20.079
I mean, if you if you've already got an idea, that would be great, but you can always go away and think about it and we'd love to post about it when you when you cook and tag us in, that would be great, and we'll tag tag it as well.

00:44:20.400 --> 00:44:21.280
Absolutely, yeah.

00:44:21.280 --> 00:44:22.719
So yeah, no, that's cool.

00:44:22.719 --> 00:44:24.559
I love paella, yeah, awesome.

00:44:24.559 --> 00:44:26.079
So I'd probably do it over the top.

00:44:26.079 --> 00:44:45.599
So I'd do like chicken fillets, um, chicken fillets, uh, skinless, boneless thighs, um, smoke them and then cook them down in the stock and the rice on the camado, probably a chunk of something quite mild, maybe an apple with something like that.

00:44:45.599 --> 00:44:59.440
Um a nice homemade beer kind of stock, because I like cooking with craft beer, so that would go in there, um, and then a mix of seafood, some mussels, some prawns.

00:45:00.480 --> 00:45:02.800
Um what type of beer would you put in?

00:45:03.119 --> 00:45:05.199
Jesus Christ, the cat's just crawled on top of me.

00:45:05.199 --> 00:45:05.599
Sorry.

00:45:05.679 --> 00:45:07.280
Um no, that's what we like.

00:45:07.280 --> 00:45:08.239
We like real.

00:45:10.159 --> 00:45:11.920
So it just came out of nowhere.

00:45:11.920 --> 00:45:17.920
Um, yeah, and then add the meat back in um once it's sort of simmering down and everything with all the veggies and all.

00:45:17.920 --> 00:45:23.440
Um, some of the shellfish, the mussels at the end close down and boom.

00:45:23.440 --> 00:45:24.960
Yeah, all good.

00:45:25.440 --> 00:45:28.239
What what craft beer would you would you probably put with it?

00:45:28.480 --> 00:45:29.599
Well, nice IPA.

00:45:29.599 --> 00:45:34.159
My husband is actually a head brewer for a local brewery.

00:45:34.159 --> 00:45:43.360
Um so probably one of his, I would say, like a like a uh session IPA, something like that, a little bit hoppy, a little bit citrusy in there to compliment the shellfish.

00:45:43.360 --> 00:45:44.800
Um, so yeah.

00:45:45.199 --> 00:45:46.400
I love craft beer.

00:45:46.400 --> 00:45:47.199
Tell me more about that.

00:45:47.199 --> 00:45:53.039
Tell me about being a master brewer, being married to one, and what brewery is it?

00:45:53.039 --> 00:45:55.679
What what is his favorite things to do there?

00:45:56.159 --> 00:46:01.840
Okay, so it is a farmhouse brewery in County Leash, which is about 25 minutes from here.

00:46:01.840 --> 00:46:05.280
It's a 13th generation family farm.

00:46:05.280 --> 00:46:34.320
Um, the brewery is called Ballyco Cavern, and they have a range of different beers um from a session IPA all the way to their kind of stout, and then they do specials called um Clancy's Cans, which they bring out a can every few months, which is like a special, and then that kind of goes all around Ireland, and yeah, just a really nice, nice small kind of family farm-run brewery, which is great.

00:46:34.320 --> 00:46:52.559
So the the brewery is actually in the old um dairy, so milk and dairy, so it's all yeah, it's all very uh they do tours there, and they've just um hosted a big camping event for I don't know if you've heard of the electric picnic, which is a big festival here in Ireland.

00:46:52.559 --> 00:46:59.679
It would be something like a small version of Glastonbury, like Ireland's version of Glastonbury, I suppose.

00:46:59.679 --> 00:47:08.320
And um, they've got a walled garden there and they have it filled with bell tents and they open up the brewery for beers and foods and everything.

00:47:08.320 --> 00:47:13.760
And um I think I might try and get in there and do a bit of barbecue next year if I can, if I've got some time.

00:47:13.760 --> 00:47:14.960
Some hammer.

00:47:15.199 --> 00:47:16.320
I definitely should, yeah.

00:47:16.639 --> 00:47:17.760
Yeah, I think so.

00:47:17.760 --> 00:47:18.480
It'd be cool.

00:47:18.480 --> 00:47:21.360
Um but yeah, no, we have beer on tap, like most of the time.

00:47:21.360 --> 00:47:26.400
We have a little in my my, I say my barbecue shack, it's actually a little home bar as well.

00:47:26.400 --> 00:47:29.280
Sort of a I don't right.

00:47:29.280 --> 00:47:31.119
Here's the story with the barbecue shack.

00:47:31.119 --> 00:47:34.480
Um, I do have one, and when I bought Big Joe, I did that Mr.

00:47:34.480 --> 00:47:42.960
Bean thing of like measuring it like this, and like it arrived on it arrived in this like massive fuck off pallet onto the drive.

00:47:42.960 --> 00:47:45.360
And my husband said, That's never gonna fit in the barbecue shack.

00:47:45.360 --> 00:47:49.039
It will, it'll be grand, it's fine, of course it'll fit in.

00:47:49.039 --> 00:47:49.760
It wouldn't.

00:47:49.760 --> 00:47:52.400
So I was like, right, it's cool.

00:47:52.400 --> 00:47:54.000
We'll put it into the bar instead.

00:47:54.000 --> 00:47:58.239
So now it's like on the edge of our little like home bar in a beer shed.

00:47:58.239 --> 00:48:01.760
And um, that's where he lives, and that's where the beer lives.

00:48:01.760 --> 00:48:06.960
So, you know, happy marriage of beer and barbecue all together, which is ideal for me.

00:48:07.280 --> 00:48:08.480
The two bees.

00:48:10.079 --> 00:48:11.760
Happy days, Kate.

00:48:11.760 --> 00:48:13.840
It's been it's been great having you on.

00:48:13.840 --> 00:48:22.960
Uh, one thing we always ask people before we end is is there anything that you want to talk about or discuss or put out there as well?

00:48:23.280 --> 00:48:28.800
Sorry, actually, Kate, just just before you do that, um, do you have an ingredient to add on to the wheel?

00:48:28.800 --> 00:48:29.440
Yes, of course.

00:48:29.440 --> 00:48:31.280
Uh before before we part.

00:48:31.599 --> 00:48:32.960
Anything to add on to the wheel?

00:48:33.119 --> 00:48:34.559
Yeah, yeah, the wheel of ingredients.

00:48:34.559 --> 00:48:35.360
Is there anything that you want to do?

00:48:35.679 --> 00:48:36.639
Wheel of ingredients.

00:48:36.800 --> 00:48:40.400
Um, can we be as plain or as obscure as you want?

00:48:40.880 --> 00:48:45.679
Can I add um blue cheese?

00:48:46.239 --> 00:48:46.559
Yes.

00:48:46.559 --> 00:48:51.280
So that was one of my favorite things to do is steak with blue cheese.

00:48:51.280 --> 00:48:52.719
I saw you did a post about it.

00:48:52.960 --> 00:48:53.920
Yes, I love it.

00:48:54.559 --> 00:48:54.960
Yeah.

00:48:54.960 --> 00:48:58.400
Do you have a specific blue cheese you like to go to?

00:48:58.400 --> 00:48:59.360
Or I do.

00:48:59.440 --> 00:49:01.440
I actually have a blue cheese I go to all the time.

00:49:01.440 --> 00:49:02.880
It's called Cashel Blue.

00:49:02.880 --> 00:49:16.480
It's um from a farmhouse um dairy, uh cheesemakers down down the country there and uh in Tipperary, and it's just the most gorgeous, creamy, delicious, salty, tangy blue cheese.

00:49:16.480 --> 00:49:17.599
It's delicious.

00:49:17.599 --> 00:49:21.440
Um is it more of a soft blue or a it's like a soft blue, yeah.

00:49:21.440 --> 00:49:22.719
Do you know?

00:49:22.719 --> 00:49:29.599
It's kind of crumbly soft, it's it's crumbly until it warms up and then it goes kind of melty and soft.

00:49:29.599 --> 00:49:31.760
So yeah, a bit of both, bit of both.

00:49:31.760 --> 00:49:32.400
It's delicious.

00:49:32.400 --> 00:49:36.000
Yeah, good for cooking with, and but it kind of retains its shape as well.

00:49:36.159 --> 00:49:38.480
So yeah, all good.

00:49:38.480 --> 00:49:39.440
I love blue cheese.

00:49:39.440 --> 00:49:40.400
It's a very good shout.

00:49:40.400 --> 00:49:41.440
I love blue cheese.

00:49:41.679 --> 00:49:42.159
Perfect.

00:49:42.400 --> 00:49:45.119
I I'm sorry, I'm definitely a fan of uh Shropshire Blue as well.

00:49:45.119 --> 00:49:45.760
Shropshire blue.

00:49:45.760 --> 00:49:47.039
I love a bit of Shropshire Blue.

00:49:47.039 --> 00:49:48.559
Great blue cheese.

00:49:48.960 --> 00:49:50.639
Yeah, it's amazing cheeses.

00:49:51.599 --> 00:49:55.679
But yeah, we we always like to ask: is there anything that you want to talk about or comment on?

00:49:55.679 --> 00:49:58.800
It doesn't have to be a focal point for us to have a chat about.

00:49:58.800 --> 00:50:02.239
It can be a statement or it can be go see this or go do that.

00:50:02.239 --> 00:50:06.000
But we always like to ask, is there something that you think we should be discussing?

00:50:06.400 --> 00:50:33.199
Basically, I think just um try to like I think for me it's about representing girls and women in barbecue and getting them out there and taking the fear away from the kind of uh kind of male-dominated industry, and it's such it's seen as such a male kind of hobby, like every Father's Day or whatever, or it's like Christmas, like you see a man with like the barbecue tools and you know, man, fire, blah blah blah.

00:50:33.199 --> 00:50:35.440
And it's all this this huge message driven home.

00:50:35.440 --> 00:50:40.880
And on Mother's Day, it's all like, oh, flowers and chocolates, and but give me some charcoal for God's sake.

00:50:40.880 --> 00:50:43.840
It's like save the flowers and the roses and the chocolate.

00:50:43.840 --> 00:50:59.679
Give me cheese and charcoal and beer, and you know, I just want more women like me to get out there and actually have fun with fire and smoke and just realize how good it is and how like it doesn't have to be a complicated, like, weekend thing that takes hours and hours and hours.

00:50:59.679 --> 00:51:03.679
It can be as as much as a quick cook, you know, of a weeknight.

00:51:03.679 --> 00:51:06.800
I mean, I'm out there kind of probably four nights a week, family meals.

00:51:06.800 --> 00:51:11.760
Like it doesn't have to be like a long, slow 12-hour smoke, you know, brisket or pork or whatever.

00:51:11.760 --> 00:51:18.480
It can be like an over-the-top bolognese that the next night is turned into a chili, turned into a you know, dirty fries the next night.

00:51:18.480 --> 00:51:20.159
That's three nights covered.

00:51:20.159 --> 00:51:31.679
Um so you know, cooking over fire doesn't have to be like laborious and long, it can just be like quick, tasty cooks and just chill time as well.

00:51:31.679 --> 00:51:33.119
So, yeah, that's the message, really.

00:51:33.119 --> 00:51:41.199
Get out there and do it and bite the bullet, buy a little Weber or anything and just cook on it and find your feet with it, just go for it.

00:51:41.199 --> 00:51:42.639
That's my message.

00:51:42.960 --> 00:51:44.960
Yeah, it's it's an interesting one, isn't it?

00:51:44.960 --> 00:51:48.400
That it is still very male-dominated.

00:51:48.400 --> 00:51:48.719
Yeah.

00:51:48.719 --> 00:52:01.199
The the kind of um and and uh like you know, like your account and and and what you do, and we've we've interviewed a few um other uh girls that grill, hashtag girls that grill.

00:52:01.199 --> 00:52:11.599
Uh uh, you know, uh and coincidentally, you're the first of a string of girls who grill that we're about to interview over the next few weeks.

00:52:11.920 --> 00:52:12.400
Excellent.

00:52:14.239 --> 00:52:21.840
Because I think also we're trying to make sure that we're helping represent that actually there's a lot of diversity within barbecue.

00:52:22.079 --> 00:52:22.400
Yeah.

00:52:22.559 --> 00:52:30.719
Um, so it's yeah, so it's good, it it's I think it's important that it it shouldn't just be seen as definitely.

00:52:30.960 --> 00:52:39.679
But that was actually one thing that slightly annoyed me about my little section that the way it was worded at the big grill was girls can barbecue too.

00:52:39.679 --> 00:53:07.679
But it should have been like everyone can barbecue, you know, it's not a male or a female thing, it's an everybody thing, you know, and I think it's just been that perception, you know, and so it's kind of trying to break that perception of it's gonna be hard, it's not gonna happen, but um, half the people there, you know, were kind of these all the guys I met from Texas were all this kind of you know stereotypical, you know, cobble cut out of the next guy from Texas.

00:53:07.679 --> 00:53:10.400
Well, it's terrible to say, but no, it's not.

00:53:10.559 --> 00:53:13.360
I I like I I really agree with you.

00:53:13.360 --> 00:53:18.079
I think as I don't know if it's like being a dad of a daughter as well, fires you up in this way.

00:53:18.079 --> 00:53:20.639
But I've got an eight-year-old daughter, and I'm not being funny.

00:53:20.639 --> 00:53:27.599
If you're going on Instagram and you're looking around, right, you'll see loads of male Instagram accounts.

00:53:27.599 --> 00:53:43.679
Yeah, but I would put money on if you're going through and scrolling and scrolling and looking, the ones that catch your eye and you won't even realize it, well, you'll find out they're actually female grillers and they kick fucking ass, and people need to stop thinking it has to be one way or the other.

00:53:43.679 --> 00:53:50.000
And I'm some of the most inspiring cooks I think we've had on here, and definitely the best-looking Instagram accounts.

00:53:50.000 --> 00:53:56.559
You've got yourself, you have uh Cara from Scale and Taylor, you have Kirsty, uh Cook.

00:53:56.559 --> 00:54:03.679
Um we we were lucky enough to interview Tina from the Barbecue Showdown, Genevieve Taylor.

00:54:03.679 --> 00:54:07.840
All these people are fantastic, fantastic grillers.

00:54:08.480 --> 00:54:10.239
And that's that they are the guys I learned.

00:54:10.239 --> 00:54:12.400
They're like my inspiration, you know.

00:54:12.400 --> 00:54:17.920
These are the girls I kind of followed and like looked at their page and was like absolutely mind-blown.

00:54:17.920 --> 00:54:20.400
Like, this is incredible, like what they're doing.

00:54:20.400 --> 00:54:27.679
And I was um, you know, to to watch like Genevieve up on the stage like a couple of weeks ago, like in person.

00:54:27.679 --> 00:54:28.800
I was like, Do you know?

00:54:28.800 --> 00:54:38.079
I was nearly kind of like um starstruck, like seeing her in person doing a lot what she does, like what she loves, and the passion behind everything she does.

00:54:38.079 --> 00:54:47.519
Absolutely incredible, like, but like there's me on my little stage, and I had this little girl that came to watch every single um demo that I did.

00:54:47.519 --> 00:54:52.239
She was there for like the entire weekend with her dad, and she was called Eleanor.

00:54:52.239 --> 00:54:53.360
I got to know her in the end.

00:54:53.360 --> 00:54:58.719
She was just stood at the front, like like just like watching what I was doing.

00:54:58.719 --> 00:55:14.960
And like I know her dad on Instagram, and I was like lucky enough to meet him there at the big grill, and I met him in person for the first time, and he messaged me um after the big grill and said she's like been pretending to be you on stage and like cooking up.

00:55:15.199 --> 00:55:16.239
Oh, that's so sweet.

00:55:16.639 --> 00:55:25.119
In her little, you know, pretend barbecues and stuff and doing little demonstrations and doing little butchery things, and like I was like, oh my god, like that is what it's all about.

00:55:25.119 --> 00:55:35.760
That inspiring like kids and the next generation and just anyone that wants to learn, like, and if it starts that young at like four, so be it.

00:55:35.760 --> 00:55:36.639
Like, amazing.

00:55:36.639 --> 00:55:37.679
My job here is done.

00:55:37.679 --> 00:55:38.480
Do you know what I mean?

00:55:38.639 --> 00:55:43.039
I was gonna say, surely that is then it surely that is an indication that there's no imposter syndrome there.

00:55:43.039 --> 00:55:46.559
Uh if you've inspired, yeah, amazing.

00:55:46.639 --> 00:55:47.920
I was just that's confirmation there.

00:55:47.920 --> 00:55:50.719
It was it was fabulous, yeah.

00:55:50.719 --> 00:55:51.760
Loved it.

00:55:52.079 --> 00:56:00.000
So on on that point, and promoting, and again, it's not and girls can grill too, like you said, it's it's a it's an everyone sport.

00:56:00.000 --> 00:56:01.360
Everyone, yeah.

00:56:01.360 --> 00:56:11.440
But please, please shout out, tell everyone where they can find you, what's your social platforms so that uh people can go follow you after the after this episode.

00:56:11.440 --> 00:56:12.480
Give yourself a plug.

00:56:12.880 --> 00:56:17.679
Yeah, I um I'm too old for TikTok, so you can uh you can stop all that nonsense.

00:56:17.679 --> 00:56:19.599
I don't do dancing and barbecue.

00:56:19.599 --> 00:56:28.400
Uh so it's KO Driscoll Food Beers Life, but I'm actually in the process of changing it to Food Fire Life, so I'm not sure which one I'll be on waiting for it to get approved.

00:56:28.400 --> 00:56:32.239
But um, yeah, Kato Driscoll Food Beers Life or Food Fire Life.

00:56:32.239 --> 00:56:41.360
Um, you'll find me on Instagram there and um be able to follow my everyday cooking adventures and um possibly some longer weekend cooks.

00:56:42.559 --> 00:56:42.880
Great.

00:56:42.960 --> 00:56:45.199
Well, it's been an absolute pleasure to talk to you.

00:56:45.199 --> 00:56:47.440
Um, thank you so much for coming onto the podcast.

00:56:47.679 --> 00:56:49.039
Uh, thank you so much for having me.

00:56:49.039 --> 00:56:51.840
It's been an absolute pleasure, guys, and I'm sure I'll talk to you soon.

00:56:51.840 --> 00:56:52.480
Thank you.

00:56:52.800 --> 00:56:53.360
Thanks now.

00:56:53.360 --> 00:56:54.719
Thanks a lot.

00:56:54.880 --> 00:56:55.199
Bye.

00:56:57.199 --> 00:57:00.239
That's it for another episode of the Meet and Greet Barbecue Podcast.

00:57:00.239 --> 00:57:04.480
It's been a while since we've had some guests, and it was great to chat to Kate.

00:57:04.480 --> 00:57:07.920
Um, please go check out her Instagram profile.

00:57:07.920 --> 00:57:12.159
Please do comment uh if there's anything you want us to talk about on the podcast.

00:57:12.159 --> 00:57:13.840
We'd really love to hear it.

00:57:13.840 --> 00:57:16.159
Do reach out across our socials.

00:57:16.159 --> 00:57:21.039
Um otherwise, until next time, keep on grilling.

00:57:21.039 --> 00:57:38.079
Today's episode is brought to you by AOS Kitchens, the South's leading outdoor kitchen design and installation specialists.