Griller Guerrilla Part 1

Owen - Host: 0:00

Today's episode is brought to you by aos kitchens, the South's leading outdoor kitchen design and installation specialists

Dan - Host: 0:17

Welcome to another episode of the meat & Greet BBQ podcast a, we're lucky enough to have Neil from gorilla gorilla here today with us. And we're going to split this into a two part episode, because it's fantastic. Also, there's a little bit of swearing in there. So if you've got any little ones around, maybe don't listen to this one in front of them, but you're going to enjoy it and the content. So good. I did not want to strip any of that out. But Neil, go through all of that with you in a second. So without much further ado, here's Neil. Hi, Neil, thank you so much for coming to the podcast for anyone who doesn't know, introduce yourself and tell everyone who you are.

Neil- Grilla Guerilla: 0:55

Hi, I'm Neil, also known as gorilla gorilla on Instagram and Facebook. And I like to not burn food in my back garden and make it rather tasty.

Dan - Host: 1:05

I hope occasionally you do. So we've got something fun to talk about later. But anyone who's listening of Gorilla gorilla, do a pause right now pull over your car, if you're driving, look on Instagram and look at some of the stuff that's been produced. Because Neil knows how to cook and a huge variety of stuff, which I like, it's not always things that you'd expect people to be producing on a barbecue. And that that's what I enjoy about your page anyway, is that something you've deliberately gone for when you're cooking? And that page?

Unknown: 1:37

Yeah, is is I've always tried to add up, I like to do a twist and things like that. No, I want to do something where somebody else goes, You know what I never thought of that. I'd like to give that a go. Like a prime example is, when I first started cooking, I cooked a leg of lamb on a caddy. And what I did was I drilled a hole in the bone, and I hung the lamb and I put a vortex upside down on a pile the coals around the outside nice so that it's like a radiant cup. So instead of like just cooking lamb, you know, smoking it and maybe raising the heat and doing the outside and crisping it up is I just basically just let it hang. I kind of wanted to go a bit medieval on it. You know, it's back in the day, when people set up fires and stuff. They didn't sit there tending stuff. They just hung it on a hook, and they broke it off. So when I found mushrooms, hopefully the kind that don't leave them weird Paisley effects in the sky and the ability to hear clouds grinding past each other, but they had to forage and go off and do things. So it's a case of like let it ride. So I always try and do things kind of like a little bit differently. If that makes sense to you guys.

Owen - Host: 2:51

Yeah, absolutely. Can I just completely just get off subject straightaway and just say that yeah. For anyone that went to sizzle fest or or knows about sizzle fest? We are talking to the 2022 hot wings champion.

Unknown: 3:08

Yeah, thank you. So I know I

Owen - Host: 3:12

know after the first year there was a bit of disappointment or not winning it but you absolutely smashed it this year.

Unknown: 3:18

But the thing is, is fairplay to Tebow in the first year. I mean, the guy is an absolute joy to be around to listen to, to talk to to hang with. And he beat me by three seconds last year, and that stuff was fairly hot. I I'm glad he wasn't it. You know, it was awesome. So it gave me something this year to go for. And I haven't practiced. I am not very tolerant to heat either. I mean, I don't if you if you watch closely and that if you look at the video, there are a couple of times where I am what happened in Round three is some chili actually went into my ear canal and I was in trouble and my head was going you haven't got time to cough is going to get on it get eaten get it swallowed, you know, just crack on. And at one point, I mean I'm sitting there and there's just an absolute white noise of crowd roaring and being I've never known anything like it in my life. And I just hear James yelling T bone is out of my heartbroken little bit. No, no, no, I just want me to see both of you there at the end or what have you. And he went out as it down and but your heads down you got to carry on you got to match the molars stripped them insanely stupidly hot sodding wings, you know, was it six rounds and

Owen - Host: 4:49

my father rounds wasn't it?

Unknown: 4:51

Five rounds, six wings each. And we started off with like, what put it straight when sizzle fests opened up more I think I went to see Weymouth 51. And he goes, Oh, one of your things is here. I really offer you know what bit of prior knowledge, I'll give it a go. I've got one of them little like, skinny like, lollipop sticks and adapt it and it was the Carolina Reaper 70. I said, Why is it called 70? away even if it goes up because it's 70% Carolina Reaper? That's okay. So did that bit me? Yes. I got it out dead quick. You don't want too much on the end of the stick? Is that the bare minimum? And I licked it. And I made some funny noises for three minutes. I mean, like, people look at me going like, is that dude, okay? And like Nick from like, Bukola and TMZ. The guys, they were like looking at me like really concerned. I was hiccuping I was coughing. And I think I described to you guys, it was like having a Wet Willy, where somebody licks their finger and puts it in your ear, but from the inside of my skull outwards. Round two or something you don't I mean, I was like, holy shit. What the hell have I let myself in for

Dan - Host: 6:02

I think like, what got t this year was speed because t it can handle his heat that guy. He sent me a hot sauce before and that was the heart

Unknown: 6:13

a bit grumpy grumpy was hot.

Dan - Host: 6:16

But but the thing is, it was the speed that got him I don't know if he felt he was warming up or anything but completely took him by surprise how quick everyone was. That's what was impressive by what you managed to achieve. Because it wasn't just hot this year. It felt like it was two times as fast as the year before.

Unknown: 6:31

The I mean, last year he was I thought he was blisteringly fast last year. You know, I to my left is kind of off track. woolsack was on pause on my left and he was sitting there nibbling and then I can see him I was like spinning a wind round. I can see him turn around. And he was just like, oh, oh dear. And the other two guys. They were like, they weren't even close. And it was just like, they were doing a good job. In fact, one of the guys that was in the last year was the photographer this year. So I think he already had prior knowledge and who to look for how much suffering was going on and who's like zoom in and take a picture of you know, you got some great pictures. And I was just like offering offering him like wings. And he was just like, no

Owen - Host: 7:25

I I've never I've never seen such hysteria for a chili eating contest. The whole crowd was super involved. But yeah, obviously when it came down to the final, and there was you. And the other chap that was quite colorful with his language, and I suppose was the villain in

Unknown: 7:47

mind. Good Cop. Bad Cop wasn't

Owen - Host: 7:50

100%. But yeah, there was probably what the best part of 500 people shouting your name willing you to win that euphoria,

Unknown: 8:01

that that was to look down the center of the crowd and see the Angus and oink crowd to look straight down at them. And they are literally right at the back. And they're looking at me and they're like, you've got this, this is yours. And at one point I was struggling. And I looked down in the crowd, and right in front of me was a black girl. And I looked her in the eye and I was dipping. And she looked me in the eye and she goes, You got this. The hairs went up on my arms. I'm not so sure I just carried on going. And I think remember the host, the guy that was on the microphone. He came up to me afterwards. He taught us in the hair. He said you just carried on nibblin and carried on going. And I don't think the guy that was to my left. Understood. It's clean bones empty mouth. Yeah. And he was putting his arms up and it was like, but what happened was in the last round, he was stripping the chicken wings. And he threw one on the table and it landed in front of me and I clocked it. I thought there's meat on that. Yeah, and I've got until he picks that up. And that's when I've got to get going. I was on the last swing. And he picked it up. I just went and I swallowed and I put my arms up his arms that were already in James red open your mouth like that. And he went open your mouth and the other guy whose mouth and it's full of chicken. Next window is someone's grabbed my arm and yanked out the see their arms in the air. And the crowd was absolutely

Dan - Host: 9:29

It was chaotic. But oh, yeah.

Unknown: 9:35

I was sat there watching like beer being thrown in the air. Just a guy trying his best not to cry, or throw up nuclear wings. And it was the bit when he said like who do you want to win the vote for me and it was like 99.75% of the crowd cheered for me and then we went to this guy. And it's like five guys See, which was mates and then the rest of the crowd booth and I was just like, Well, I gotta do it now. I've got no choice. I've just got to crack on up and I

Owen - Host: 10:11

just been sore for you must have been sore for a couple of days after.

Unknown: 10:15

Dude, have you ever heard the term fire hose the plan was so basis I got out there. I washed my hands. I scrubbed my nails. I wash my beard. I watched everywhere from a forehead, basically down to my chest, right? What? I even changed tops. To make sure there's nothing on me. I decided I think James Lipton barbecue has sought me out and Airbnb that night as well. That's it, James. I'm awfully sorry. I'm going home. Because I don't want to risk motorway services tomorrow morning. Yeah, you know? Yeah, I'm not gonna go there. So I said, I'm getting the hell out of dodge. Tonight soon. Sizzle fest ends at 11 o'clock. I'm in my car. I'm gone. So that happens after the after the the competition. I went straight over the road to the coop goes over the road. I bought a four pack of Magnum suitcases. A fridge built sake. He was like, What's the biggest one you've got? I think I bought a Kit Kat Chunky because fat is what binds all that heat. Some of you get rid of it and I strand for tacos. And there are people currently crying Well, after taking pictures go. You're at a barbecue festival where you're surrounded by flames fire smoke, and you're the only guy eating suitcases at a barbecue festival is that and that's the morrow morning. That's what I'm I think I even said on stage is like, Yeah, I'm gonna wait, my answer for Cornetto. Tomorrow.

Owen - Host: 11:50

I think those are your Exactly, yes.

Unknown: 11:54

So I'm in the car. I'm going down the roadway. And I'm going along and I'm like, I mean silence. There's no radio on and nothing like that. And it's about midnight. So I've been on the road about an hour and I get oh, no, I think they got some warning services. Right. And it was.

Owen - Host: 12:15

Yeah, I didn't realize

Unknown: 12:17

I had plenty of time. But I didn't realize this. We started eating the first hot wings at like seven o'clock. And ended about quarter to eight. Yeah, so one o'clock in the morning. I'm thinking I've got so tomorrow morning to get home and go to Tesco. Buy a full pack of corn Essos and wet wipes. And I got to Warwick services and it hit me then all Wow, that was a bad memory. And then I got to the next services. And then I worked for a week and experienced what is known as fire hose. And you're sitting there and it's like you don't have to I was about to bite someone. I'm at the toilet. Yeah, a lot of happy memory.

Dan - Host: 13:05

That was that was gonna be my barbecue fail this episode, I was saving this story up, and probably remembers what I'm about to say. So as you were doing that final hot wing challenge. There was one left, there's one tray left. And so they went to the crowd. So you want to have it and only knows me better than most people if there's free food, particularly if no one accepts it on the first call. I mean, I occasionally do the very British thing of let someone else pick and when no one else did. I was like great. I love them. So I grabbed one sat back at it. Very hot, very hot hats off to you. I would have struggled with six of them, particularly on the clock. And I was like I'm sweating. I was like right. I went over to the cocktail stand, wiped my hands with as many like paper towels and stuff as I could. went to the bathroom, washed my hands, washed my face and didn't feel any like problem. Went to have a Wii and I kid you not I could not stand up right for about an hour and a half hour. I was I was waddling around bent over like almost like a tripod length for Boyd. I can't do this. I can't

Unknown: 14:27

I can't do it. It's probably it's probably akin to like slamming your Johnson in a food store and branding it afterwards. The worst part was bearing in mind is every services I watched religiously, I mean my nails were scrubbed. I wash my hands like I was about to perform open heart surgery base everywhere. I swear I must have been the Cheshire somewhere and you're you're late at night you're in a car. There's nobody else on the road you get a bit blurry and I went like that and I rubbed my I was like suddenly got a foxes glassy, a mint rubbed on my eye. It blew out, literally started to close and I was like, oh my god, the glove box pulled up some wet wipes. I must have, like, yanked about eight wet. I bought a skirt some it's an eye socket and just basically squeezing my eyeball to stop this burning happening. It's too late.

Dan - Host: 15:24

It's ridiculous how long though? How long that burn is I couldn't believe it. And, you know, I wash my hands like two three times when you think of like, wipe them down alcohol, wipe them, then wash them like twice in the sink.

Unknown: 15:38

I am convinced it comes out of your sweat. Yeah, but you said you only ate one. And then

Dan - Host: 15:44

that happened. And I was like, I couldn't even stand I was I was waddling around for ages because if I stood, I was like, I need movement. I need movement. But one part cannot be touching trousers for any length of time.

Owen - Host: 15:57

Or it was very funny to watch.

Unknown: 16:01

I bet it was for you though. I bet you a double got laughing. Yeah. You've probably given anything for like, whatever little Argos 40 quid public pools filled three milk. What I

Dan - Host: 16:11

would say, quickest way to sober up ever. Cuz there's no matter what color is going to stop that. I mean, people kept trying to talk to me. And I was like, I'm not being horrible. But don't talk to me. I can't I can't physically do it. The noise is almost like overstimulation. I just can't right now.

Unknown: 16:34

I mean, years ago, I used to work in a hotel. And there was a chef, and basically is a modern say I was anything glamorous, I was a pot washer. But this is what led me onto my food journey is I worked in an historic House Hotel, Triple H. And it's a wealth hotel called Bob discussion Hall, which is funded No. And basically, if they did some amazing food, and to this day, I would still love to know what their peppercorn sauce recipe was, because it was just like, it was like crack in a in a liquid form. It was beautiful. And I forget some basis be that being a pot washer in a kitchen and and whatnot. You'd be the last guy out because you had to mop the floor and make sure everything was like clean for the steps the next morning. So that kind of sliding across the the kitchen with a tray of steaks on and you know, a comedy style. And I went on my first bite because I was 14 or something and I noticed the the changing quarters. There was a light still on. I thought that's weird because then push button lights, that timeout after like 20 seconds and you get me student accommodation in cheapass bed sets. You know, I was like, okay, and then I walked in and I noticed a pair of checkered trousers hanging up on the wall outside. I mean, not not Jeff. Who's that? It's Neil. Neil. Go into the fridge with a walk in fridge. Yeah, and he goes and get anything with basically Jersey written on it. Or goldtop once I knocked on the door, handed it to me he goes, can you just like leave now Neil? Okay. So I asked him I think I came in on the Saturday morning and asked him if based on a 14 year old boy he goes yeah, I basically didn't wash my hands after handling silly and after you left he said I poured like two gallons of milk on my knob Oh, do you load so yeah, so that's that that's when I came on stage all I can think of was it was the poor chef a badass chef and all and two gallons of gold soft juicy cream. Milk you know high fat content

Dan - Host: 18:53

puts a different perspective to milking the cow dung it

Unknown: 18:57

mean things stay with you. I grew up in life that I am 40 years later on phase thinking not gonna happen to me. And then I bought like Muhammad, Ali's potently the ice hockey thing it still didn't learn.

Dan - Host: 19:18

It's a great segue, though, because you talk about your food journey there. So that was the moment you fell in love with food? Or did you always have like that way inclined that affiliation to food.

Unknown: 19:30

So basically is is I was born in 1971. The dark times, which actually what we go through now is not dissimilar to those times where the good thing about it was was back in those days, there were no supermarkets to search. So you went to the green grocers and you bought dirty potatoes. You didn't get celery, you didn't get weird things like celeriac and fennel, and stuff like that. It was just bad. Certainly bog standard cuisine. So you've got your British staples denier liver and onions. You know? Oh, my grandma used to cook it like a Dr. Martin Bucha. You know, I mean, you bite into it. It's just like, Oh, no. Barbecue bean. Oh, oh.

Owen - Host: 20:21

Save. Save that. Save that.

Unknown: 20:22

We'll get to that. We'll get to that later on. Yes. Awful food. And you remember, he gets like later on where we did the online competitions, especially with Angus annoying come in to like, pick a nation. And I'm like, You know what, no matter what we get in Britain, we've adopted other people's cuisine, haven't we? Yeah, if you I mean, you guys. You guys are young. So you were probably born late 80s, maybe early 90s.

Dan - Host: 20:55

Kind of you. There

Unknown: 20:57

we go. So you had your you had your staples, you know, there wasn't a lot going on. Then at some point, I went to work for a hotel in London. Now I will mention and they get food. Then I go to this place for the stuff in the hall in funded now. And I see SEPs. And they are eating sugar up and stretching it across to sharpening holding blades if you like and making baskets out of sugar, and making their own sorbets and things like that, but it was the me when I looked over, and I would come through and I go, what's that? And I go, that's quail. Would you like a sample? I'll go Yeah, help. And I got right into the food. And I was always asking questions. Now we get to the staff dinners and the stuff dinners. You get the bulk of this right? It always be chips. And then you buy like pizzas. And they're like that diameter. And it's like a 20 pack of them. deep fryer. Wow. So there was all I mean, there's even Scottish people out there going what that? Yeah, I mean, no. Deep fried them so. So the base will be saturated and orange and discussed in the top would be well, brown. It was burned. And that was the stuff that I'm thinking these guys are creating these amazing meals. Now I would miss out on purpose. I hasten to add, I would miss out on the stuff dinners. I guess the chef offers good chef, I've got nothing to eat, they've stolen it all. And I'm 14 and I'm weak and I've got nothing to eat. And yet, they would go and give me something that a meal that hadn't gone out. So I'll be getting like a steak that had been done perfectly with peppercorn sauce, and a great time on the side. And then like a load of monster to toss the butter as my staff dinner. So I was I was doing all right. And I would go in and ask them questions and ask them what was going on. And assessor, like, would you get into cooking? I was like, fuck no. You guys. Back here straight pots was pots and beg for scraps and the scraps were big Remo. I mean, awesome stuff. You know. I mean, I got some stories about that place. But I'd say I'll tell you about some of the same stuff that Ben is not on the Tillys. He comes up to me all night and goes steaks off. And I'm like, What do you eat off? I'm imagining a steak that's green and doing that across the counter. Yeah. And he went off the menu. And I'm like, I don't understand what you're saying. I don't know, comprehending the lingo. It's off the menu. We haven't sold enough of it. We've pre advertised a menu that that has been advertised in media. Well newspapers, because that's all the media that was and people are coming in for the partridge next week, which has been home for 21 days or whatever. So I've got a load of stick leftover. So yes, would you like some a free steak. So go into the walk in fridge and this is aluminium tray that is like you know you put half a human body and its aluminium tray is like six layers deep and steak with a wet Muslim cloth over the top. I lift it up and I'm a chef. Is it this steak here? Yeah, take as much as you like I was like I got a rucksack I swear. What am I vertebrae has never been the same since I was wrapping paper right? I fill my rucksack It was like one of the ones where you put the rucksack on the counter. You put your arms in you put your other objects. I mean you got to stand up. This is distinct the tires were like that at the bottom right and I cycled all the way home. And we've got this steak. I got a frying pan red hot in the kitchen About the states they were a good a good inch and a half into three quarters thick. Which that that taught me a lot that night about that skinny steaks bullshit from off. That's always good. Bang on this pan. Not a smell such often at the stairs and my mum bless her. She goes Oh, are you home darling? Yeah, mom. I'm just cooking a steak for me and the dog. Very full. Well cast the line out. Oh, the dog. I mean, yeah, the dog deserves nothing but the best man. And she's like, Oh, okay. Oh, enjoy it. She's expecting me to go give her a bit right. I've got the steak. I'm flipping and flipping and flipping. And I put it on the plate and I cut it open and blushed inside. I got salt and pepper on the top. And I just sit there for a bit and let's tear the fat off and I'm like, oh my goal this is awesome. I give the dog the fat and the dog gets the bit the dog's tail wagging so much it's like it's actually bagging on the side of the washing machine making this like constant for washing a pair of boots downstairs you know? thinking oh, you know what? It could have saved me some she come down in the morning what she didn't realize it was like Jenga. I have stuffed every part of that fridge under yogurts around around there was stuff wrapped in things that the fishes right now you bugger. So that's what started me off on my of my journey. But there was like a wasteland in between. Yeah, I moved to London. And you know back garden, no flats, etc. And just basically living on them. 1990s Bullshit. So when you come back to the 2000s is something I'm cracking on a bit, I need to I need to live a bit. I need to enjoy my stuff, and harken back to what I learned as a 14 year old washing pots in a kitchen, eyeballing these, these maestro's performing these amazing food feats. I'm like, You know what, I need to start going back to that not as good as those guys not even close. But some of that DNA as instilled into what I'm doing. I don't profess to be amazing. I don't profess to be a puppet master civil. In my book, there are very few pitmasters. But there are some amazing people, there are a lot of amazing people out there. And there are a lot of competent people out there. And I classify myself as competent, I can handle most situations thrown at me. I've got a bead on it. I can cook things. But I'm not the best. You know, you've got to have some sort of weird ego to think you are the best. Unless you actually are,

Owen - Host: 27:57

I would totally I would totally put myself in that camp as well. competent and

Unknown: 28:01

competent. Every day is a school day, every book is different, you will learn something new every time without fail. I have never produced the same code twice. Not at all. Anyway, next question, guys.

Dan - Host: 28:17

So I'd mentioned earlier, almost everything that you're putting through Instagram, or a lot of anyways, not like what I would call your normal Instagram BBQ page, for example, the beef or group that you put up recently. Wow. Yeah, like phenomenal. I can look at that. And as you're describing it and talking through it, I can tell the difference that's going to raise from like if people just think of a standard colonies, what you're going to get from those sorts of things. So when you're cooking these things, do you see yourself more as like an experimenter that you think I've got an idea? Or do you look at someone else's idea? I can tweak that I can change it and make it better?

Unknown: 28:58

No, I don't look at other people's ideas. Because I'll tell you why for you, you know, you sort of stumble across something and think you know what, no one's done that for a while. And I can't remember what it was. But it's a weird Argentinian hot dog style thing in a bread. I thought movies done that. I have not seen that anywhere on Instagram. I thought I'm gonna do that. And I went out and bought all the stuff on bulk of me Marcus Borden Bless his heart 20 goes a bonus on Instagram. Oh, I don't want to be seen as as copying somebody else. So is it starts with me seeing the produce. Now, I hate to say this, but my butcher is awful. I've heard you guys talk about your books as some of the bits for the butcher like those guys. My butcher, I'm not gonna say what town I'm in. But I've been here too. And might see next month I've been here 22 years in this in this house and then I've realized is I've not heard one chopping sound. I've never heard a bandsaw startup. I've never heard a bacon slicer startup. And they just opened boxes. I've gone past their stupid times in the morning. I've never seen the van with the guy walking out with the white cloth on his shoulder with a carcass over it ready for butchery. Zero butchery goes on in that butchers. So he's a boxer. Ah, it's awful. It's like the guy. Honestly, if I love the stone, as hard as I could, I can hit his roof from here. I will get in my car, and I will travel on a 40 mile round trip to another town, because he's an awesome butcher to get meat from him. Rather than go to a guy that I can hit the stone from my house. And I think the death knell for me was over locked down. I went down I thought, You know what, I need some, I think, Oh, yeah. I got a friend in work, Louis. He just came out with a brain operation. And because he was locked down, and he had a brain operation, he got in contact with me and says, I want to do a Valentine's Day meal for me and my girlfriend. Can you help me with that? I went, Yeah, I'm gonna do you smash burgers. And I'm gonna do you fries. And it basically says we were supposed to go to New York. And he said, the first thing we're gonna do was going through a proper Burger Joint. So I said, I'm going to prepare you. I think I've baked Susan stones milk buns recipe. So done, the milk bones are baked. Well, then I'd bake shitload. I picked the most uniform ones. And I've packaged them up for him. I did think it was 90 grams size smashed burgers. There was Angus and like fries with that seasoning I gave him. I said, Yo, I'm not going to do it all for you. You've got to do your own wedges, or your own fries. You've got to work for them. I'm not providing you with a whole meal bar provides you with the basics. I was actually talking to his brother two days ago, and he said my meal was insane. I was like, Dude, he's talking about like two years ago. I asked him that. And I said, Well, you got me to thank thanks. I knew there'd be hangers ongoing? Well, yeah, yeah. somebody shows up for his mom, his dad and his brother. And I put it all in there. And I give him a kit. And I said, I give them the Smashburger presses. And I said, you get it. If you have to be a frying pan, put a bit of butter in there or something, put these things on, pressing down, give it a rotate, slide off to one side, so it doesn't stick to it. Let's just give it a couple of minutes. Flip it over. And as you get some Smashburger as two or three patties. I send you a plush over the top. Plastic cheese Bolvar because some people like that stuff. Myself, to be honest with you. Thank you.

Owen - Host: 33:05

We will talk about Yeah, exactly. We were talking about this other weekend. Yeah. Oh, yeah. Okay.

Unknown: 33:11

Yeah, we

Owen - Host: 33:13

yeah, sorry, can carry on.

Unknown: 33:15

So basically, I've done a custom meal for this guy. I'm sorry, brother, you one day and I said, I'm the real irony of it is I drove home and basically a bowl of couscous. fantastic meal, I didn't even save myself. So but the butcher, he done this bids. And I said to him, I won't mince for burgers. Because what do you want us as I want flavor, as we need fat. You know, obviously, the flavor is in the fat. I mean, I've lost weight over the last few months from IVF. And I know for a fact that, you know, I've done things like 5% mints, I don't think it is great. But the flavor is definitely different. Without a shadow of a doubt, you cannot dispute that at all in any way whatsoever. And you have to make a sacrifice, that sort of thing. But I'm thinking this guy's gonna smash burgers. I want 20% fat in there. And I want this thing to go in a pan. He's also put a little bit of butter in. I said to him, don't put, don't put an unnatural oil in that pan, put an oil in that complements that thing. Now we know butter comes from cows via one way or another. So it complements that yeah, don't don't spraying us synthetic bullshit in there. It's not going to be good. You want the best flavor you possible. And I walked in on the Monday and I said, How was it? And he just went, Oh my God, my girlfriend and that's all I needed to hear was my girlfriend said allows the meal was for him. But it was for her to make up for not going to New York. And when he said my girlfriend said I was like we're done. We're happy. You're happy. That's it. Mike to phone out, drop into all you need to hear any more. I was like, Yeah, I'm happy you. I've done well, that's it, you know? And then how did you price it out? And he went that fries with that stuff was insane. It's just like in certain brands that were not allowed to mention. It was just like that. But I don't either. So I don't know. But yeah, they were happy that I even give them some tips how to make mix of like a mayonnaise to go with it as well. And he was like, Man, that was just that was just perfect. That's it. I'm happy. I mean, I cannot say any more about this. It's like, I'm done. Happy. That's it, move on. There we go.

Dan - Host: 35:44

Like, it's so good to do something for other people. And what you've done there is you've created a meal, but you've let him cook it. Yes, which is great, which we've not really talked about that before we talk about cooking for the people but not introducing them to things and taking them through

Unknown: 36:01

thing is we've all cooked for people that come to our houses, and they've sat down and we're like, boss right? We're gonna start off with this we're gonna start off with that. We're going to wait a couple of hours grab a few beers, we're gonna do this. There's some stuff in there that's taking away fucking longer than I fucking planned for. You all know the drill. And we're going to eat that about seven o'clock and then nine o'clock we're all going to go home now and it's gonna be 10 more minutes. And at midnight, it's like they've all gone home but this is fucking awesome

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Dan - Host: 36:41

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Unknown: 37:44

So yeah, so uh, yeah, the fact that he actually basically cooked it himself. That that was the main drivers I'm not doing it all for you is is you've got to do this yourself. Now. He's also got that aspect where he's in his own kitchen. And he's sitting in a crafting this stuff himself. So I've provided the raw ingredients that he's crafted that final thing, he sent me pictures, I was like, boy, boom, you nailed that. And he did as well. You know, he sat there so his whole family got to smell all that stuff. They got the aromas, they heard the noises, they sat down, and that's it. Some of them had to wait a little bit longer. And I think he also does some feet steaks with as well. As he says, What do I do as a freak shakes, pint mug in the freezer. Get it out recently in chocolate blend Horlicks with ice cream, put some crunchy stuff on the top, smash the crap out of a load of Maltesers bang them on the top Wang a flake at the top, drizzle some chocolate overtop a bit of strawberry the other way. A bit of caramel sauce. Get a little bit of sea salt on the top. Boom, Bob's your uncle. Anyway, yeah, did that. Yeah, yeah, that was that was sort of like my first condition as it were, you know, I thoroughly enjoyed it. He took simple and he ran with it.

Owen - Host: 39:12

Fantastic. So just to I suppose for anyone that's watching this on YouTube, they can they'll clearly see that your anger son went up if if that's the easiest way to say it. So I understand you're a brand ambassador. Talking about the murli being sizzle Fest and I think we've when we've met you a meet topia and other places, you know, obviously, you know, big fan, big fan of their work. So, yeah. How long have you been involved with Angus and Lincoln kind of how did that come about?

Unknown: 39:46

Right. So back back in the day. I started off on Facebook. And as we know Facebook says shithole.

Owen - Host: 39:59

You sitting on the fence about that.

Dan - Host: 40:02

Yeah, the waiting is now that's a very meta joke as well.

Unknown: 40:08

Oh, okay.

Dan - Host: 40:11

happy with that, oh, it's

Owen - Host: 40:16

a dance the ships dancers ship on specialists. So

Unknown: 40:22

it's like a brown FISA. Yeah. So basically I started off on Facebook, I joined a group, I even named the group. And basically there was a bunch of, well, Mussolini's and Hitler's in that group. Yeah, thou shalt do this that'll do that. When people join the group, you greet them. And when you do this and do that, and instead they put up competition named a group, and I named it. And what made me realized it was a bit weird was the guy took the group, and then he went out, and he copyrighted it get on like, Twitter or Instagram. And I was like, Okay, fair enough. And then he basically says something to me. And he went, I don't like the way you're doing this. I was like, like, so you might have to get the bleep Samuel L Jackson, Keaton. Excuse me, motherfucker. I was like, I typed out the song and replace it. I feel that this I'm not I'm 51 years of age. I don't mince my words, is I ain't got time for that shit. So I basically send to this this this message it was about, I don't know, 12 cents. They're gonna say, You know what? I'm a single dad. I've got a child. I've got things to get along with. I've got a job. I've got this, that the other. I'm doing this as a hobby. I'm just a guy trying not to burn his dinner in his back garden. And you're asking me to do this. It's labor intensive endeavor. And his reply was yawn. I just went, bollocks. Yeah, went off. So then I joined Instagram. straightaway, I was like, oh, what else gonna do Instagram? It's joining this Create Account. I mean, what's your username? And I was like, now, I just asked my mum and it say to it, but we won't be able to see tonight. Because I'm gonna I'm going to grill the gorilla. As I go gorilla. Gorilla, as in warfare. I thought, there we go. There's my handle, gorilla, gorilla. So creating this account. And then a couple of days later, I fell in the school called Becker. Becker had just become Angus links like Facebook, social media, and me and Becca, just beside Boss Boss Boss riffing off each other. I view Becker is it's one of those things. It's like, imagine you're at a family do and the family do is crap. And then Becker turns out she's like, cousin that, you know, when you're looking at? Yes, it is on your back, you're watching me and it just clicked. And I was talking to her. And she was talking back to me, and I didn't realize who she was and what she did. And then it was only a little while later that I was looking I was investigating rubs and it said, I'll people say like salt, pepper, garlic. That's all you need. And I think I got member Morris's during lockdown did the brisket. Yeah. That brisket. And it's 13 quid, or whatever. Yeah, yes. I'm gonna dive off the deep end. I'm gonna have a brisket. And I would Yong ping off to buddy Morrison's and I got this brisket. I got the string on this. Snip, snip, snip, unroll. tie tie, or have I bought what what is this? We'll get back to understanding meat later on. I'm sorry, I knew there and then I think half the macro BBQ is, is working with what you've got. You can take the world's worst piece of meat. You can do something spectacular with it. You can take the world's best piece of meat, not put a lot of effort into it and still get something spectacular. So I think you have to work harder. What I call the supermarket bullshit. Yeah, a lot harder. Yeah. But you gotta learn your craft Allah secret a kilogram, so you know, you gotta go for that, aren't you? Until you actually get on to the 4050 quid 60 quid 70 quid 90 quid briskets being four and a half kilograms or whatever, but you got this little nasty Morrison's rolled up, brisket. I was like, What the hell do I do this? I went online, and there was I saw this guy called country would smoke on on the internet. I think Did the new website but it's concise, straight to the point. I hate all that so you go online you get like a recipe and you scroll like

Dan - Host: 45:17

it was the same day and I thought we'd cook for the family so I thought I'd wander down to the local deli to have a talk with Yeah.

Unknown: 45:25

And here's a picture of my Gangam tablecloth let's go straight to the point bom bom bom is something that I went and got some beer did this thing I got it. I thought this is quite nice. This is okay. And I thought you know what, if I did salt, pepper, garlic, I wouldn't look at the amounts that were going I thought right I looked at my local spice person that supplies this stuff. I was like oh my god, I've got to buy like 20 quids with the spices here. Only salt pepper and garlic 20 quizzers that's gonna take me I don't know, eight years to use it in the volumes that I've got it I won't do supermarkets because that stuff is just garbage. This stuff is like fats. You know, it's not worth the qlustar is is in endof I basically did BBQ rubs on the first place came up with Angus annoying, and I was like, You know what, I get it, Angus. And like, beef and pig. I was like that that appealed to me straightaway. So I clicked on the link and the humor that was hidden on the website. And I went through that website. I thought I'd put an order in and I ordered the general Texas talk. I think dirty cow was a bit of a b thing. And it came through and I think I'd messed up I think I was gonna use Texas talk and you know back in the day was all the labels were white. Yeah, so I've got them in front of me and I've got a set of beef sorties and I reached out constantly beat sorties I've got my mustard over the whole thing. I've washed my hands I'm not right I'm gonna put the rub on Oh, I had two sets of beef sorties I tell a lie. greedy bastard Yeah, if you got the grill space, you got to use it up haven't Yeah. And I think the beat sorties, John Davis's butchers up in Scotland and the country and they were like this wide. Like big on the meat. The bones were down here. They were like, two kilograms plus they were proper. They were big. Boom. I reached out and I picked up a label. Now I say to remember when the labels were white, or the general as far as I know had the colorful label on it. I don't know why. But I had a peripheral vision or I don't know it seems two o'clock in the morning I was tripping balls or whatever. I picked that the wrong road but dusty dusty does ever sees a bit orange looking. The general arm put the wrong robot. Well, I started to go. Yeah, dusty, dusty dusty puts on side, put the lid on wash your hands, pick up the next run for Texas talk over the ribs. Outside poke you bang the both on better cherry smoke. Happy days. I get to later on the day, the ribs come off. And I'm looking at more now they both look the same. Now what I did was in the kitchen. So basically no matter what rub you put on, when you're spritzed and done whatever the color is a uniform coffee brown. So I used to put the two rubs in the kitchen in the same place that I put them on the smoker. So came in put them in a box, I rested them for I don't know, three hours or something like that. Open the box, took them out, unwrap them. And I was like, well, there's the one I've made a mistake on. There's the one I intended. And I pulled the bone out I cut something off the corner. I put it in I was like, Ah, this is what it's all about. This is just it's just beautiful. Okay, here's the one I've made the mistake on same routine, cut a bit off the corner, put them off. Oh, my God. And that's what I realized is a happy mistake was the best thing I have done in a long time. And I have the OG on briskets. I'm probably one of the few guys to do that. Maybe a couple more guys that did that. But I will put the general and it turns out there's one of Magnussen links first rubs so I went and found them on Facebook. So I joined Facebook. I said I've just done this this is amazing. Some people join in with me and talk to me. I'm like, like minded souls. This advice people on Facebook, there's not some dickheads like there is on the other side. So during the Federation, I started off my Instagram page. This girl called Becca says hey, you you too our stuff. I Get talking with her. She talks to me, she sends me some stuff. It snowballs, and basically is I think they call me sometimes the guy that has every rep we've ever made. So every pay day, I was like, nine blurbs to the point where I was like, Have you got something I haven't got? And they were like, No, Neil, you bought the ball. That summer, I used them all as well, there was not like, I think out of every, every week, there were two days where I didn't cook, maximum. Walk down, beautiful, beautiful period, as we all know, the movement truly gain momentum. And she sent me some prototypes. And I was like, wow, this is awesome. And then I tried them out. And I was like, I give them feedback on it. Then it basically the count snowballed followers came in. I'm not bothered about followers. By the way. What I do like about the followers that I've got is, I say to them anytime you can message me, you can phone me if you want. I'll give you my phone number. You can talk to me anytime you like, I am always available to you. Even for the mental health aspect, about a few people talks about the mental health thing, and I've talked with them. So this snowballed to the point where we got to like the Christmas and meet fire whiskey. Bill says he messaged me, he goes, who's an Angus and I got massive. I was like, wow. And then he sent me the link. I look and he'd be made an ambassador. I was like, Dude, I am so happy for you. But it's amazing. I'm like, amazing that I see Sue stone and pop up on Instagram. I've been men langen Salonica. Ambassador, I'm like, Yes. Amazing. Another person. And then I think Rob's barbecue popped up. Rob Claydon low carb human at the time Rob seeks now. He was one. Kevin edge pops up because it made the ambassador. I'm like, man, these guys are awesome. Oh, there's a message here. Click on there's a wanted poster. And there's my picture on it. And I'm like, What the hell is this? I guess I wanted gorilla gorilla to be an Angus alike ambassador and I was like, wow, you were looking for me to go I don't know if they picked an ambassador inks or whatever. But I'm pretty sure that the Becca connection a trip along. I was an ambassador. And they said do you accept I was like, Fuck yes. Then it was like it was like a bit of a roller coaster over your clickety clackety clickety clack as you'd like to see. I mean, you get to that a bit just right at the top. And you go what happens I'm still on the US in the woods. So now he's got it. Yes.

Owen - Host: 53:09

Here's a question. Do you use other rubs but Angus?

Unknown: 53:14

No. Cool. You're exclusive. Exclusive. And off. Don't need to. Why? Why do I need to drive a Robin reliant? Well, I've got a Bentley to ride around in.

Owen - Host: 53:31

Yep, fair, fair. Well, I mean, we're big fans. No,

Unknown: 53:35

no one else is no offense to anyone else. There are some great rub companies out there. But is with anger. It's annoying. It's not just the rubs as well. It's the sauces as well. Now. I don't even want to say the word out loud because she's in the room. So if I say the house too loud, she will or hate. That sauce was amazing. The Thai stuff. So instead of having you know what called standard British barbecue, you can extend yourself into the Korean. Yes. extend yourself as the Argentinian. You can go beyond everyone thinks barbecue. Everyone goes American. Everyone goes Australia. That's Australian barbecue is down there. It's not even even in the top 10

Dan - Host: 54:27

I love it. Korean South Korean barbecue is beautiful. All day

Unknown: 54:31

long. I mean, you get yourself a Korean chicken burger. I mean, you get some a normal chicken burger. Yeah, it's a chicken burger. But you do a Korean burger and you do some pickled stuff with it. And a few sides of which sides are important. You know, that's the thing where it's I've tried to extend myself into the side's point of view. But I don't do enough sides, as far as I said, are some of the meals that I do? Because they don't need them. But I did that And on Saturday night, I got an air fryer. I rented the Tennessee hot chicken burger. And I went besides on their pickles. That was coleslaw, which I made with Angus ranch. They were Mac bites. They were fries with fries with that on and the whole meal was just an absolute joy to behold. And I'm gonna admit now I made it twice. Twice. I like Sunday with my belt and don't

Owen - Host: 55:26

repeat twice in one night.

Unknown: 55:28

Yeah I sat there with the belt. Ooh, baby.

Owen - Host: 55:42

Oh, I'd say my house. Because so many times I've wanted to.

Dan - Host: 55:49

Like, Owens told me off before for having a whole Tomahawk to myself, but thing is I love my problem is once I start eating, I can't stop whenever I've had to, like try and lose weight. It has to be to exercise because I'm not gonna stop eating what I enjoy, right? That's where barbecue is good for me because the flavor explosion.

Unknown: 56:07

The thing about the Tomahawk, right is we love BBQ leftovers, right.

Dan - Host: 56:12

Bob, you know, half of my account is leftover cooks. Like I love leftover barbecue stuff and what you can do with it.

Unknown: 56:21

I think leftover barbecue is the unsung hero but nobody talks too much about. So basically it's I bought myself a su B. Oh, hello. Yeah, not many people talk about that sort of thing. But the super need, as far as I'm concerned, is you've got a tank of water in your kitchen, you've got a wand. You've got an app that talks to it. You can wake of it, I would shift so I can wake up at five o'clock in the morning and get some pulled pork out. I can put it in there. Pick it on the side, the water will defrost the pool pork. Now at three o'clock, that device or startup the impeller goes up. The heater engages. Paul Paul starts heating up because it's defrosted nicely in the water during the day over I don't know. Eight hours. I come home. The child is like Daddy, what are we having for dinner and it's like, well, it'll be sorted. At five o'clock. There's a beep in the kitchen to burns toasted. cut them open cut open the bag sourced pulled pork on the bones Bosch off you go best in ever daddy.

Dan - Host: 57:23

Like also the SU V. You just pick the temperature let it go. Just let it go. And if it is staying there, it's not going to overcook it's going to stick to that one level.

Unknown: 57:35

Exactly. So choice so leftovers are safe and tasty or not dry as a gun these flip flops basically.

Owen - Host: 57:44

But just out of interest Suvi does some ever talked about in the podcast in the 30 Odd episodes that we've done so far. So this is a first for us but okay, myself and Dan worked for a media company in our day jobs and we both worked on a food magazine and we've kind of touched upon and spoke to some clients around sushi before but never in huge detail. Do do you ever actually cook anything soup from scratch is in raw in this in a Soviet like salmon or something like that? Does the SI off like a jelly jelly flavor like jelly jelly texture?

Unknown: 58:27

No. I think it's a case of reading what you what you've got in there. So I've done things like really enough I've done like things that subi potatoes. So topping potatoes are basically ammo 20 mil thick. That garlic cloves in there. Or even I've even smoked some garlic outside here you chop the top off and put a bit of olive oil on. Just squeezed all bolted on I'd put potatoes in there and done them in the cvwd and then taking them out. So yeah, it's not just me, it's been veg as well. A backpack is essential when you've got something like to feed. I've done things that I've also didn't think we have done a steak and you take it's like 45 degrees. And then you just go outside finish you've got a roaring hot weather kettle says all sizzle to either side. Bring it in and you eat it. I think it's not quite a substitute for being on the grill. And salt and pepper or the other one I like to the hungry put me onto this one as well. On steaks and not many people do it. I think it's like three or four of us Gaucho the anglesite Gaucho rub on a steak. It's like legendary in my book. I wish more people would give it a go. So when you do a Soviet state, I mean you take outside and then you give it a seer it's missing something It's nice it's it's almost perfect because it's pink all the way through and your your sort of my yard reaction is only like point five mil deep. But I think the my yard reaction outside doing that sort of thing just keep flipping just piles method. This business scorch marks on the outside. Nobody's got time for that, right? It's theatrical, visual Instagram bullshit, right? Is your steak is not on there long enough is just keep flipping because if you're sitting there doing that and putting those big marks on there, you're also going to burn your seasonings and rubs on the outside. And it might look good, but I bet you it doesn't taste its best. So I just flip, flip, flip, flip, flip, bring it indoors, let it rest it might be a tinfoil over the top and a big pile of big ass kitchen towels on the top, you know, tea towels. Get on with your sides and what have you. Take that steak out I'm a big, big proponent of surface a good surface surface. Well, I'm talking about monkfish, tiger, tiger prawns. You know, a good fat steak as well, all day long. That is usually my once a month tree. I don't always put on Instagram, because I've scrubbed it like you do. You've got a tomahawk you see their elbows. If a kid turns up to get an elbow in the cheek, you don't mean I mean, certainly. I can't take a picture of a bonus from Greece. Or happy face. So probably you didn't vote stronger.

Dan - Host: 1:01:44

What I want to know resting right? Yeah, so if you're resting a steak, do you do anything to that steak at all? I'll explain what I mean by that if you say no.

Unknown: 1:01:56

So, the problem with resting is, is you're gonna it's cooling at the same time it's resting. So I'm gonna say insulation is the key. So for example, I did a brisket and this brisket was part of the Angus link barbecue school. And John Davis has sent me a four and a half kilogram brisket. So this polystyrene boxes up on my door DPD go ding dong. I opened the door. It can't put it through my front door. It's inside me. Once I go into the living room, it's on the sofa here. I get started. I open the box. I lift it up chicken wings for one of the barbecue schools. There's pizza thinks there's something else whatever. And at the bottom is his brisket and I'm looking at our Oh my god. I've been on the WhatsApp group that I was with with the load of actually the WhatsApp group I was in it with a lot of the what they called the barbecue stars now the up and coming guys from the movement won't name names but we were a massive 50 strong group. And it was a beautiful thing to be in. I went guys did a live video and look at my brisket everyone was like what the hell? I mean, yeah, it was about that thick. So So basically, I brisket was was made aerodynamic. And the trimming was very minimal. I put the trimmings in the freezer to make sausages with. And I put this on the I got hammer Forge. So I couldn't have a hammer bulge. And instead of using charcoal, I decided I'm not running any technology whatsoever. I am going by touch by sight by smell. And I use bright wood. There was no charcoal only started off the bed. The Brian Wood was put underneath it was put on top it's even put inside the barbecue. I got it's a reverse flow smoker. I set the dials nicely. And I put the sticks of wood on the nice chunks of wood. That the right size of the draw. I put them in the night within 20 seconds. And every 20 minutes. I just went out there during the day stick shut the door. The I get to some point. I'm gonna include a barbecue fail in this as well. Yeah, oh go to fails. They're not taste fails, that loop fails, right? So at one point this, I get to that 170 degrees. I think I'm only seven degrees. There's no meters. There's no probs by going I get a cocktail stick. There's just a little bit of resistance and a little bit of a push through I'm thinking I reckon we're at 170 Crunchy and wrapped. Yeah, the bark is nice. But we've got resistance. So pick it up, put the gloves on. I grabbed the Get a hurtle across the garden, get into the kitchen, butchers paper all the way around the outside and double up on it. I think I put some tallow in there. I've given it a final spritz, maybe a couple of other bits and bobs, I can't remember, maybe a touch of a couple of fun prints that I've put on where the rubber has maybe rubbed off. Also, before you do that, a little tip for people is if you look at your grain on your brisket, and when you covered it in rub, you're not going to know where your grain is. cut a little notch in the corner 45 degrees to that grain. That's where you're going to cut with your knife afterwards. There we go. Because you're flying blind, Don't you mean? Yeah. So I covered this thing. I took it straight in. I think Sue stoven alluded to this as well. I close the lid on it on the hammer falls and I'm standing down I'm like we're wrapped we're in the end game it's just waiting. Let's go in rejoice with beer and have a damn good time when it has this thing 80 degrees or there's a perfect piece marked straight through the bits of paper from the lid down on the thermometers go straight into the brisket I might lead you back to the kitchen more butchers paper around the outside slide it further back in close the lid down and the worst thing I did then afterwards was about nine o'clock at night. I think I'd basically a bit of an old man snooze on the sofa I went outside are they just basically straight through the paper got a toothpick anyway oh my god, this is ready. This is so ready. I picked it up and I think other set of new balance trainers on at the time as they walked away by called the liquor inside the list has been completely pulled out of the bottom of the brisket wrapped parcel straight into my trainer. I'm probably gonna go so hot so hot, so hot. I had to just get to the kitchen I was like oh my god pull the train off or pull my sock off my top of my foot was like ink. Or what if that was a steak I'll be happy with that. You know? I opened it I've got a yeti Rhodia king crab YETI Roadie, which I got for them SoCal barbecue. Thank you very much guys, and dropped the brisket in that. Put the put the towels on the top, close the live, went to bed. Woke up the next morning you wake up it's Sunday morning. What am I going to do with my day I'm scratching I'm laying in bed. My morning is awesome. What we're going to have for breakfast brisket in the kitchen. And I came downstairs I swear four at a time I was told it's like she's like almost on my back and we came into the kitchen I opened up the cooler, the steam comes out and we still got some heat. I take the towels off the towel the towels like I don't care how much law and comfort you use. They don't smell as good. Smoky. encapsulating towels, pull that off to one side, put the brisket on the on the work surface. And it's something in my head when I film it. I don't know why I put it down there was this weird gelatinous wobble of of it slow motion came in and you see the video and my husband comes in Spanx. It like a stupid bug. And the whole brisket was lost their mind over it. They were like, Oh my God, there's like beers in the air, the child screaming about there. And I cut the cord off and we got a couple of white bones and there was nothing else. I had some brisket in it and a handy one for my child. And we both fit into it and I looked across the kitchen and her eyes rolled back. Oh, brisket and insight. You didn't need to see me. So yeah, resting. Go back to your original question. Resting is important. All meat needs resting bar none. Except fish doesn't need resting as long because it's pretty much done but all meat needs resting a steak. Whilst whilst you're saying that a steak is resting I will cover it in tin foil. I will bang a load of towels over the top and I will get my surf and surf ready. So my prawns might be getting a quick flash on the barbecue. So there'll be tiger prawns, I'll Sheldon put them in better, maybe put a bit of chili on top of them, get them going. And then you just pile all that up. You wash your hands. You sit down the knife or fork comes out and you just get your Surface her for the end things awesome

Dan - Host: 1:10:04

oh and and I don't have like a cooler like a Yeti or like a utopia or anything and so yeah even even with our experiences not to worry guests like three or four hours ago Is this still how we're going to be feeling about this and everything it's

Unknown: 1:10:20

right so Christmas Day you I'm not doing this yet I am. I am Turkey now I am sick to death. But I must admit well the best turkeys I've ever had. I took it out the oven 45 minutes before I was even doing anything else and it's still covered in the tin foil even though it's simple to beat off to brown the skin on the outside. I put the tinfoil crown back on and I covered it in in bath towels, slid it across the counter cracked on with other stuff. We've got stuff on the go that Turkey was still servable Halt and edible hearts 45 minutes later. So your recipe that we've all suffered that turkey right it's almost like a National Lampoon's Christmas Vacation really pops open is dry as hell we don't need that in all life. Nobody needs that so basically is

Owen - Host: 1:11:16

gone. I was just gonna say go back to the I've wrapped many brisket in a town I don't have you write down I don't have a yeti cord or whatever. I have a cheap cooler but something to put a brisket and I've watched that tower probably 2030 times but you can still smell the brisket on it. Yeah, it's just uncomfort isn't it is even though it's clean That smell is amazing.

Unknown: 1:11:40

These towels that are like a lavender color that I know are basically new brisket towels.

Dan - Host: 1:11:47

So that was part one of our two part episode with Gorilla gorilla on the meat & Greet BBQ podcast. You can check out our website or Instagram just search for us meat & Greet BBQ podcast. We also have a shop with various different affiliate links and also some merch we'd love to hear from you as well. through any of those different ways you can get in contact with us either through the website with emails, or message us through Instagram, Facebook, any of the social medias really and we'll have part two of our chat with Neil from gorilla gorilla coming very shortly. But until next time, keep on grilling today's episode of the meat & Greet BBQ podcast is brought to you by iOS outdoor kitchens. They are the South's leading outdoor kitchen design and installation specialists