Griller Guerrilla Part 2

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: 0:18

Welcome to part two in our conversation with Neil from gorilla gorilla, he has plenty more to say and to talk about. So without much further ado, here's Neil.

Neil- Grilla Guerilla: 0:27

What are you drinking tonight? Oh, well Oh,

Dan - Host: 0:30

so um, I've gotten a bit more. I don't like you use the word normal, but like standard compared to like different IPAs and stuff. So I've already got through my coffee because everyone knows and Chris mentioned it the other day when we were talking to him. I had Irish coffee or iced coffee but I had salted caramel and Irish cream in it. From testing. It was an offer it was more than half price bottles normally 15 Pound it was four and a half pound for Husa full pound 50 For normal.

Neil- Grilla Guerilla: 1:03

For Imperial, we don't care. Yeah. So

Dan - Host: 1:06

put that in it gorgeous. And then I've quietly had to Cronenberg.

Neil- Grilla Guerilla: 1:11

That is the only beer. Weirdly enough. If I have a pint of I get about a third of the way down the pint. I will get a migraine straightaway. I really can't drink it is I can have I can go out and drink certain beers or give me a headache. And what annoys me is people go it's the chemicals are put in it. Do you understand via it consists of like four things. None of them are chemicals. I don't know what it is but Coronavirus. 1664 gives me a headache. before I'm even like back in the days on the plane last week with the bubble in the cyber, your hands gonna bite somebody got to the bubble, I would have a proper full on headache. So I would give it a week. Go back and test that theory. And it turns out that that was happening. Yeah. I've drank weaker beers and had awful headaches off it. Yeah, I've gone out and drank stronger beers. And I've not had a headache from it. So for argument's sake, I've done things like stellar. And I've not had a headache, but the 3.4 to sort of 4.2 beers, which are the standard sort of like pub fare throughout the whole of the UK will give me a headache. So I walk into most pubs I look at some people say, Why don't you drink as often as everyone else is fine. Because I get to the standard beers. I'm like, can't do it. It's gonna be a headache. Or the coffee.

Dan - Host: 2:40

Like, I have the same problem with Absinthe. I don't know what it is with Absinthe, but it just gives me a headache straightaway.

Neil- Grilla Guerilla: 2:46

Yeah, I've got stories so but obviously it's pretty much along the lines of I Know What You Did Last Summer

Dan - Host: 3:01

What are you drinking?

Neil- Grilla Guerilla: 3:02

Oh, so tonight, I've gone to the the Amazon Temple Run.

Dan - Host: 3:08

What? This is not a thing I'm aware of.

Neil- Grilla Guerilla: 3:11

Oh, what So do you guys do rum in any way whatsoever? Yes, I do. Right? So you personally but I'd have a go right. So some some rooms out there are harsh and a bit nasty in the spice room. So you get the likes of Kraken which a bit vanilla. So unselected the Temple Room I'm telling you now is when you have a sip of it. You get an initial flavor which is quite pleasant the fifth and we call it a sipping rum and it literally is rum with an ice cube in the thing else after like a minute you get like an almost like a slightly chilly hits. You get all these various flavors. I'm telling you now it goes well with barbecued fat. I'm going to send you guys a bottle of it. Oh, yes, please confident I send you guys a bottle of it. And you try it out. If you say you don't like it, then hell will freeze over.

Dan - Host: 4:12

So I'm more of a whiskey guy but I haven't necessarily found that rum that I like just with like ice by itself, although some close very close if you had revolver rum.

Neil- Grilla Guerilla: 4:23

Yes, I have. I quite like this takes it outside kick tendencies and sit out of it and brings the

Dan - Host: 4:30

hell out lots of blue.

Neil- Grilla Guerilla: 4:33

Yeah, that's confidence, boys. That's confidence. Yeah, I mean, as far as Scotch goes, I'm not a huge fan, but I have been to the island, JIRA and JIRA distillery. And I enjoyed some of the stuff I drank there, but I'm the bourbon guy. Yeah, I like I like a good bourbon all day long. But when anger sign when they made me an ambassador, they sent a bottle of Temple rub in. And I opened it up. I think it was Christmas Day. I opened it up. I thought I'd save this for like a nice occasion. And it was one of those things where you know, your day just turns perfect. You've got a vibe. You're cooking. The kids in the living room. She's watching awesome stuff from a TV. Our feet are up in the air. She's coloring in a book, your foods coming out? Well, you're sitting there. It's like you are in control. Everything is ready. Everything is on time. Nothing is burned. Everything is cooked while you're sitting there thinking. I'm having a damn good bloody day here. Relax. Drink. Yeah, it was just amazing. It was one of those Christmas days. That just stuck in my head. It was like, Wow, is that I've already forgotten something. You opened the microwave. sighs now there's no peas in there. And then you put the dinner down. We sat there eating, and it was just like the most perfect Christmas day ever. To me, it was like, it was one of those vibes. So basically the Temple Run in my head just basically was like became a Christmas Day tradition for me then.

Dan - Host: 6:10

But you just mentioned bourbon then and we'll move back on to food in a second. And I haven't forgot the fact I was gonna talk about resting a bit either. For me, one of my favorite bourbons is Buffalo Trace. Some great whiskey

Neil- Grilla Guerilla: 6:26

for me. Buffalo Trace is like, you can't go wrong with it. But then I went from there to make his mark which is another nice bourbon.

Dan - Host: 6:38

I prefer Buffalo Trace and Maker's Mark. Buffalo Trace got a nice thing,

Neil- Grilla Guerilla: 6:42

but then I discovered bullet bourbon. Yeah. Which was okay. Until I discovered there was a bullet burger, right with a green green label the right yes, that

Dan - Host: 6:52

isn't good whiskey back.

Neil- Grilla Guerilla: 6:54

Back in a second. I was in I was in Tesco the other day. And I came across that it's not a fantastic looking bowl. But it's this stuff. What is Sazerac? Right, straight rye whiskey. I was like, Damn now as far as I'm concerned, but you mentioned IPA before. I'm kind of IPA now. I do like the the anger soaring, easy life, the new life and the love life because they're like a different IPA. But a standard bog standard IPA that every other person does. turns me a bit. If it's crikey factor. Yeah, you get things like by a tiny rebel. Yeah, you know, you get all their IPOs that are not drunk a bad tiny rebel beer.

Dan - Host: 7:50

I love tiny rebel. My dad literally lives about a three minute drive from the distillery. If you've never been there, it's worth the trip. You can spend a day there easy, apparently.

Neil- Grilla Guerilla: 8:02

Apparently, they do tours for like 70 quid. So you could do the tour and you get beers? I wouldn't.

Dan - Host: 8:08

Personally, I wouldn't even do that because they have probably about 40 different beers just on the bar there. So they have a lot of stuff that's now discontinued that's on tap. And they also have pretty much every single kind of what they've done. Turn up. They're on like a six nations day, particular day when it's three different matches. They're all on. You've got the bar the whole time. You normally have to pre book it. Trust me, you'll have more time. Yes. Sounds more enjoyable. on that tour. Don't get me wrong. The tour is good. But that is going to be a better day for you. And the food is phenomenal as well. Absolutely phenomenal.

Neil- Grilla Guerilla: 8:48

sorted out. It's all

Dan - Host: 8:54

before I forget Resting, resting before I forget, so we had bought hogs on series two. Oh, and I think it was a while ago. Rob talked to us about this thing that I looked at afterwards. So in America, a lot of their like briskets and things. They'll rest for like anywhere between 12 and 24 hours, but they'll put it in like a heating rack. So it keeps it at about I think it's about 50 degrees Celsius was

Neil- Grilla Guerilla: 9:22

about right yeah, yeah. So

Dan - Host: 9:24

where are Christmas around Christmas sort of time like last year Oh in and I did some cooking at his and we want to buy something and we put it in his oven and we capped out at the 50 degrees. And yeah, you just you just forget about it. And

Neil- Grilla Guerilla: 9:38

that's if your oven will so basically what I say not all

Dan - Host: 9:41

right, it's not all do.

Neil- Grilla Guerilla: 9:43

What I'll say to people is just just for the hell of it right. I've got a thermoworks Smoke which is my first barbecue sort of like a thermometer and you've got your rubber gasket on your cooker. So put the grill there. springy bullshit thing on the grill, put your probe in and turn your oven just basically to use click and you hear the element chime in and see what your dial says, compared to what your actual calibrated thermometer reads. Now, I think said my thing said something like 80 degrees on the thermometer. When I actually read it. It was like 100. So it was Roland. Yeah, yeah. Yeah. So basically, I realized that that if it says 160 Let me go 140. And that thing, that thing burned a lot of food. I did test my indoor revenue. The best thing I ever have that telling me something was cooked was my dog. Bless her. She's gone now. The living room. She's just go. Look at me. Do this little dance on my tail. I'm like, What was that about? I go and open the oven and the food was cooked perfectly. The day that dog passed away. I burned everything. Sniffer dogs? You see the airport? Yeah, there's cocaine. She was absolutely awesome. But I basically decided to check my oven and realize is it was wildly out worse than a barbecue thermometer. It gets barbecue performance at the safe smoking. Grilling, searing is our water, whatever, you know, good moments all day long will tell you the truth. You know, and

Dan - Host: 11:35

you can play you can calibrate them as well. That's a very good point. You can calibrate your barbeque thermometers, a lot of people don't know this. So if you actually get kicked out, you did this like a switch on it. So boil water, put it in boiling water and make sure it's 100 Celsius.

Neil- Grilla Guerilla: 11:51

Great. Exactly. It says the first thing I do when I want to get a barbecue before I do anything else. For moms certainly do that off the back, boil a kettle or a boiling pot of water, double check it with a thermal pen, pop the actual end of the probe in and get it to adjust accordingly. But I still don't trust them because basically is when you're outside, especially in the Welsh weather, you've got various fluctuations. So whatever you a probe you've got in there will give you a more accurate reading, but you will guarantee that you've got to adjust something in there. The other thing I do as well when I get a barbecue before I've even cooked on it, I will go and get a roll of like lava lock gasket sealant, whether it's a kettle or anything like that, a brand new kettle, clean the edges of the kettle off with an isopropyl alcohol run the gasket around. So when you put the lid on the gasket forms a good seal. So you're not escaping any smoke any heat. And so basically it's calibrate gasket seal. That's my first port of call for any new barbecue straightaway without fail, whether it says held true on the gaze or not. I will test it out.

Dan - Host: 13:08

The other thing I'll do as well, that's all false guests. If I'm resting steak, always put a novel butter on it.

Neil- Grilla Guerilla: 13:17

Yeah, I mean, I always do. You can't go wrong with that. I mean steak steak is one of those things is a lot of people get wrong a lot of the time. And you get these people were Hey, all There's blood on that. Oh, it's not?

Dan - Host: 13:38

No, it's not okay.

Neil- Grilla Guerilla: 13:39

It's not blend at all. And I had my ex she was she was like, Yeah, that's a bit pink inside. I'm talking blonde, orange, pink. We're not talking like I've just fallen over and grazed my elbow pink blossoms. Pink and it's like, honestly, this is beyond where I'd like to take a steak. I remember a cooking me a meal. And we did steak, mushrooms, blah, blah, blah, the kitchen policy. It was like eight minutes aside on the steak. And it came through. And I was sitting there hacksaw in a way with a steak knife. And to this honestly, it was like a kid and you do things like you eat paper because you're a stupid kid. Oh my bet it was like eating corrugated cardboard. I love it. Guys. I realized then like I call it gray steak. And I realized that we've been in the state long all my life and we harken back to the days where I'm a badass, scuttling Hall. I've got awesome political source, free steaks. And I'm like, Why the hell am I doing this? And I still to this day when I cook a steak even if it's in the kitchen. I go back to that time as like eight minutes aside, like 60 minutes to cook a steak. I mean, Dear God, no. Yeah. So yeah, it It's it's one of those things where they say you can actually feel the steak, you actually put your finger on it and tell how far it's gone. And I always think if you're if you're sitting there and you're touching the stick your finger, that's a bit done. You've already gone too far. Get it off the plate, insulate it, let it do its thing, and it'll be too far, but I do not I funnily enough, one Father's Day, I think about two years ago, I got bought a set of Tremonti steak knives for Father's Day. I've never got them out of the box. Because my standard life in the kitchen. It's enough to cut the steak. If you've got to have

Owen - Host: 15:42

this done properly, yeah, yeah, if it's done properly.

Neil- Grilla Guerilla: 15:46

Exactly. Yeah. I mean, help give me a spoon. You can cut steak with a spoon, dude. All right, you know, you're not wrong. So as far as I'm concerned, it's like, you shouldn't need a steak knife to cut a steak. That's a bullshit thing from the 70s. You know,

Dan - Host: 16:04

there used to be occasionally some restaurants use spoons, didn't they? To prove how well cooked it was. So they didn't have to use knives.

Neil- Grilla Guerilla: 16:11

Exactly. If you can cut steak with a spirit. I mean, the thing I say to people there as well is not everyone's got access to some like really great butchers and great steaks and what have you, you can go to various supermarkets. I'm a big proponent of Aldi, supplying you with the bare minimum that you can get away with as far as good steaks, and I'd say is, is understanding the meat that you've got in the first place is the beginning of your journey to how that Cook is gonna turn out. So I will not buy a steak that is basically pure red meat. I want intramuscular fat, I will marbling and I will sit down even if he's got a big massive fat cap on the back, I will start by cooking the fat cap on the grill, then turn it over onto the backhand side, you've got to treat them all individually that they're almost like it, you'll never make the same mistake twice. Unless you are cooking a shitload of steak. So is understanding what you've got and is don't try and go too far. With with what you've got to have your steak about that thick, then they'll be cooking it too long, get a nice sear on the go. Give it a few flips, get it done, get it eaten, enjoy it. Don't go mad with things and don't expect the same results with the same method on the same on different pieces of meat, you've got to adapt yourself. And you can't learn that unless you go out there and cooking five days a week, buying different cuts of meats, or practicing with, I don't know, four or five quid cuts. You've got to sort of learn your craft as it were before you can start tackling an Australian a five wagyu or whatever, probably got that wrong. Don't care don't give a fuck is you've got to know this. But if you do get yourself a good butcher, that's where your craft of messing around with these deeper cuts pays off. And you get a better cut. And you sit down and you are in eye rolling heaven. And that's what it's all about. Is that then Yeah,

Owen - Host: 18:20

absolutely. So I suppose learn it learning your craft. You've already mentioned one, one, barbecue fail. But is there is there another one you'd like to share with us? Right,

Neil- Grilla Guerilla: 18:33

I'll get my notes out.

Dan - Host: 18:34

Yes, that's what

Owen - Host: 18:36

I think you're the first person who has come prepared with an actual a4 piece of paper.

Neil- Grilla Guerilla: 18:42

a4 paper is literally many sites.

Dan - Host: 18:48

You run through it.

Neil- Grilla Guerilla: 18:50

Oh, the pastrami. Oh my god. Right. So Scott from Agnes annoying. I've got his phone number. So I found him as a mate. I got the pastrami kit. He's like you do this, you do this. You do this. Do that. Right. Follow the letter. So I get the meat out and it's back packed and it's pastrami. This thing is like, beetroot colored. massaging it every other day. I'm keeping it all there. So the elbows are not as beautiful. Like, I put on the grill. I start smoking it. I get 270 degrees. I'm like, Yeah, we're in the endgame now. Ah, you know, when you watch David Attenborough, and there's like lava coming out of Hawaii. And there's this huge ripple, snapping cracking permis stone and lava. Yeah, I'd made that on the grill. 170 degrees is stop. Because what, what I've done was I chosen a bit of brisket that I got. I cut it off and it as lean as hell, right, straight away, you know straightaway. That was the moment where he realized he fucked up. Lean, there was no fat. I gone to only seven degrees, which is about your limit. Before you've got to do something else with it. You get the Montreal method you stay take over under 70 and you steam it in moisture. I didn't. I carried on to 203 204 and what I produced was like glass. I glassed a piece of pastrami brisket. I mean it Oh, it was bad. But in my saving grace, I made a chili con carne and we all know in the slow cooker a brisket in a chili con carne is epic. Our brisket pastrami silicone calling is next effing level so rose it Yeah, Rose gloriousness but it was like a phoenix but it was like overnight in there to basically to the point is when you eat something, it actually takes your gums off your teeth is that bad. That was one of you fail. What else have we got on here? The probe in the food as well. That was the other one appears to wrap all the brisket as well. You know, walking across the garden and pouring out. The other barbecue fails. So basically when I first started, I bought a caddy. So basically, I've never owned a web. I'm not owned anything. I bought a car like a fireball.

Dan - Host: 21:51

I always wanted one. I've always wanted rave.

Neil- Grilla Guerilla: 21:54

Guys, guys, you've got to get one on one side, but I bought the big one. So basis is me and my child. Go to Santa potties here. We watch the drag cars. I drink beer. She gets off her head on blue slices. We have a great lockdown comes along, and I've got money saved up for that. But we're not going. She goes, Daddy. Can we verify a bowl for the garden? Done? What's a fireball? It's your it's like this thing and it's taken off Game of Thrones. Right? So you're six years of age? What the hell do you know what Game of Thrones is? God knows what game and it's basically Tips Be it and death was fine. You're old or six year old at the time. Know about Game of Thrones. Right? Tell me what it's like Game of Thrones style cauldron. I'm sold. Psycho Google. Shropshire Caddos fireballs. Did I ordered one become a turns that they said We'll promise you for the bank holiday Monday. I'm like, cool. It actually turns up on the bank holiday Monday. I'm like, Yes. I set up in the garden. I dump a bag of charcoal in there. I set fire to it. I put a load of food on the outside. Don't know if you guys know I live in North Wales. We have an abundance of seagulls from the garden. I come in doors. When I come outside. I'm like I'm 30% down on food here. Yeah, whatever. So carry on. Then suddenly when I turned around one day I realized the as we call it, the chip eagles were flying down off the off the thinking about landing on my card. I pick it up some scram and take it off with it. So yeah, so basically I have a child out there there's several waving the sea On a sidenote I called them chip eagles. I'm a child misheard me and during lockdown, there were no no tourists in Conway. But there were a handful of tourists that maybe have got caught here when they came over. So we're walking down the central Conway which is a cobbled street which go down towards the key and my child is walking with me and suddenly dropped something on the floor and these seagulls came down and basically started like squabbling over it. Or my daughter. Bless her. She's like six or seven years of age. Stop set feet and yards. Go away you sit Eagles chip Eagles all these tourists Absolutely. killing themselves. Oh, this is not a proud dad moment in any way whatsoever. But she probably stomped her foot and yelled at that as well.

Owen - Host: 25:03

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Dan - Host: 25:09

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Dan - Host: 25:29

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Owen - Host: 25:42

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Dan - Host: 25:56

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Owen - Host: 26:07

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Dan - Host: 26:12

Get involved in cooking much on the barbecues, you've talked about his scaring off the chip Eagles but like they should get involved.

Neil- Grilla Guerilla: 26:20

So basically, is when I was coming indoors, I was like, keep turning that. If that starts sizzling, turn it over. And the bit that doesn't look so good. Put that down towards the heat. If it's going a bit dark, move it towards one side, direct and indirect. Man see nailed it. I could be gone for 20 minutes. I can be out there making a cold slaw, make it jacket potatoes to throw in the pit. Go back outside. I'd look at this stuff. And it's like no complaint. Zero complaint whatsoever. You have nailed this kid. She's even got an account called little wells grill, but it's not that updated. She has got his pension for hot dogs.

Unknown: 27:03

Children.

Neil- Grilla Guerilla: 27:05

She loves a burger. She is now gravitated on towards other things. I could be other than that. I don't if you saw the video, but I got the the airfryer Yes, I did say see that. This got me right. So she comes in the kitchen. He goes, Daddy, I want a burger. But I don't want what you're having on it. I will i am having on it. Yeah. Okay, all day long. You customize it. What do you want and see it. She'll be back in a minute. She just goes out to the rubber supply in the corridor just goes back with tandoori gold. It's good. I want that as the source or my burger as a source. Okay. And without a pause for pan. Tandoori gold, tomato ketchup in pink, The Red House on there, a little bit of water bag on the heat a little bit sugar, a little bit of salt, stir, stir, stir, stir stir it created the source and put it into a bowl. Her burger came out with a panco on the outside and the anger Sonic rub on it which is a bit of tandoori as well. I dropped in the sauce, tossed it around tuna burger sat down. She started eating it. I got the phone. What do you recommend? And that was the review the honest straighter review when

Dan - Host: 28:28

she leaves is the greatest thing she's ever had. Yeah.

Neil- Grilla Guerilla: 28:35

That was his suggestion. That was not mine. That's her flavor profile.

Owen - Host: 28:40

Yeah. As I said, that's a proud moment. Yeah, I yeah, I was.

Neil- Grilla Guerilla: 28:48

I tell you what, I put a finger on that burger. I was like, I regret making the hell and nasty burger, which was good. I'd like Herberger was better than mine. It's always the case of someone else foods you chose. You think oh man, I wish I'd ordered that. Yeah, man, you know, that was awesome. So I'm like, wow. But I'm not gonna push it. She develops her own things. She does her own thing. I mean, on her birthday, our it was it was quite heartbreaking. Really. It's like during lockdown. We had the car die. And the birthday the year before was she was the princess. Everyone came to a birthday party. Everyone bought presents. Everyone was like amazing. It was great. I daddy dancer the mum dancer that we had a great time. A year later. We are sat in my back garden. This is me her and my dad have a card that I I apologize to her. Darling. I'm really sorry that this isn't the birthday as you know, daddy. This birthday is also as you picked up some tongs, started turning chicken over and she had a little sandbox. She's playing in Hawaii. And theme seems like little ukulele things and you know what? It was a perfect tiny little moment. I'd value in that moment. More than the moment the year before when she was the star of the show. And she's wearing a princess dress. I still to this day, I come across those pictures. And I still get that welling up of like, proud dad moment. Whereas she is so forgiving. She is so accepting as she makes the best of a bad situation. Even if there are shitty Eagles dropping down in the streets

Owen - Host: 30:37

amazing show I think we should I think we should go into our next sort of favorite part of the show where we we do the barbecue bingo with your daughter and choosing her own ingredients so yeah seems a good place to bring this in. So obviously we've as I've just mentioned, we kind of made a slight update where we've just spoken to our last recording was with Chris from Big Nose barbecue. He's left yet an ingredient in ingredient to come on to the list. Let me get in a spin the weird.

Neil- Grilla Guerilla: 31:13

Let me guess. Oh, we started skew seven right let me guess. Has Chris left something Lebanese on there?

Dan - Host: 31:20

Will you tell us and if you can see what you think Chris left for you?

Neil- Grilla Guerilla: 31:25

Me I cannot see that. That is like,

Dan - Host: 31:28

Oh, I've got glasses shamed you. That's what I've done. I can't do it. All right. Well, I'll read you some and you tell me what you say. Stop when you think I've said the thing that Chris has put on there. oily fish. Be shin. Whiskey.

Neil- Grilla Guerilla: 31:46

No. aubergine

Dan - Host: 31:49

oh, maybe sumac

Neil- Grilla Guerilla: 31:53

crash was a right. Yes. Yeah, you were.

Owen - Host: 32:02

You were you're absolutely right. And just it just so happens. And by the time this comes out, that episode would have would have aired and also before that we've spoken to David at spice punch and Maple creek and ice cream is another one that that there was one there from from him. Yes, that's when you'll have to listen. You'll have to listen to the episode. It all makes sense.

Dan - Host: 32:24

But it's maple and pecan ice cream. What would you do that?

Neil- Grilla Guerilla: 32:29

Hell put it in my face.

Owen - Host: 32:36

That's a good answer.

Neil- Grilla Guerilla: 32:40

Spice spice Prince never fails to amaze. Chris as well. Chris Chris's. He's all about the Lebanese food and what have you. But then he will just sit there and go out on his garden and do a drum of food or what have you. And it's like, there are guys i'll be happy to spend social time with all day long. So what's wrong this week? I can't read it. It's like tiny

Dan - Host: 33:06

jewelry to go through other bits and pieces. So we have like, mint on there. There's duck on there. There's this ice sweet pastry dish. Okay, Lego lamb. Curry. Carrots. Carrots. Yeah. Or as we like, as US Welsh like to call them more on the moron. Yeah.

Owen - Host: 33:29

There's also my signature dish, right. So, every so basically, if it lands on my signature dish, we'd like you to cook what you're famous for. So that would be your signature dish.

Neil- Grilla Guerilla: 33:42

Um, I like a good Moroccan cook up. So there'll be some good lamb in there. There'll be some couscous and quinoa. There'll be some meant there be some pomegranate chickpeas in there maybe pine nuts as well. And lamb just banged on the top. But I am a big big proponent of a good beef salty.

Dan - Host: 34:12

You may love a beefy

Owen - Host: 34:16

rockin or an it'd be beef surely.

Neil- Grilla Guerilla: 34:20

Though you told me that I can't. It's like,

Dan - Host: 34:25

Hey, if you want to do Yeah, we're not gonna vote.

Owen - Host: 34:29

Obviously what we'd like you to do is if whatever it lands on, we'd love you to cook, make that dish for us. Tag us in on our socials and we'll we'll share that. Okay, so I'm going to spend I'm going to spin it in a second but after that, we would like you to leave something to go on to the list for the next guest. You already know what I'm gonna pick. I'm pretty sure as well. So what I'm gonna do is I'm going to give it a spin now and let's see what it comes out. Cutler morons.

Neil- Grilla Guerilla: 35:06

So. Oh, wow. Okay, yeah, I could do that quite easily.

Dan - Host: 35:13

You do anything with carrots so it doesn't have to be the main thing. It could be using it as like a flavor profile somewhere you can be having it as a side dish, you could make a sauce out of it and serve it with something you want me to take longer to do right away. You don't have to but you can if you know it, you know I can do right.

Neil- Grilla Guerilla: 35:31

So if you want to make an absolutely great big massive curry, what are the curries from Angus Sonic is the gosh curry. And what I do is I literally grate a whole bag of carrots and put them in a casserole and pots with the Psalter and the gosh curry and whatever meat is on the top, I boil it down the carrots virtually disappear, or, and they become the bulk of the whole thing. So I am gonna go with that. I will take carrots, and I will run with the ball and I will score a goddamn touchdown.

Owen - Host: 36:06

Right. Sounds amazing. So can you also remind us of what ingredient or dish that you're going to add to this list? I'm going to add it right now.

Neil- Grilla Guerilla: 36:18

I would say a little bit of heat. So maybe mace mace or mace is like a little bit of ginger, a little bit of chili a little bit of cumin but all in one flavor. So I think mace would absolutely knock up flavors straight up.

Dan - Host: 36:39

What I love is oh and I will both go and he's gonna say he's gonna say liver

Neil- Grilla Guerilla: 36:46

Oh, the ingredient that you want me to hate that people

Dan - Host: 36:51

would go with mace now. Worry. Unless you want to.

Neil- Grilla Guerilla: 36:58

Yeah, so I've got CrossFit I've elevated this I was doing this. Yeah. So the DIS I would like to add to this list is definitely liver. That is like a that is like public enemy number one. As far as I'm concerned.

Dan - Host: 37:16

What what a tip though, for people because no one really cooks a mace. I can't even remember anyone talking about it since I did catering GCSE. But Mace

Neil- Grilla Guerilla: 37:25

is like, you can do like Christmas stuff with it. You can do other things with it. It's got that warming, sort of like, it works for things like pumpkin, butternut squash, it works with carrots, it was root veg. It works with lamb, not so great with like chicken and beef and things like that. But it's got that autumnal staple sort of vibe to the whole thing. So that's where mace I would add to that carrot this that was all about but adding to the barbecue bingo. I definitely get to put the lever on there. I would like to send somebody squirming on the problems of liver.

Owen - Host: 38:06

Well, that's that's on the list. So that's there for our next next episodes. So you'll have to keep an eye out to see we get who gets that.

Neil- Grilla Guerilla: 38:15

So people, people get back to the kusini got that son of a bit.

Owen - Host: 38:21

I suppose the good thing is though, whoever we interviewed Next, if they don't get it, it could be a guest in 10 episodes time, for example, that might get it so he got on there.

Neil- Grilla Guerilla: 38:34

It may never happen. It can be like carrots, carrots, carrots, carrots, and

Owen - Host: 38:39

now I've taken off carrots is now off the list. So we always take whatever whatever comes up, we take off and we replaced with something new. So to make sure that no one has the same thing twice. Okay, cool.

Neil- Grilla Guerilla: 38:55

I mean, I my grandma used to live in onions and honestly, it was like little shiver that Dr. Martin boots and you bite into and it was like you needed a drink. every mouthful needed a drink and it was like iron rich, dry, corrugated cardboard. I mean, the woman used to start the day in the morning and finish one in the afternoon. I mean, it was it was bad. She was a calorie disaster. Bless her heart.

Owen - Host: 39:26

Was there anything else that we haven't discussed today that you kind of wanted to bring to the table? You know,

Neil- Grilla Guerilla: 39:32

barbecues that we all own? What we all cook on? What we enjoy doing? What kind of vibe have we got? What are you cooking doing through the year barbecue season? People say barbecue season's over? No. My barbecue season started like October cold smoking. There's all that going on. So basically it's sort of a hot stuff. But what about the time when it's cold outside? The start of Cold Smoke generator or smoke cheese? Nuts. You mentioned that you're willing to pork belly. Yeah. So why can't you cure some pork belly for for a week in your fridge, then take it outside as smoke it, and then let it equalize and back, wrap it. And then you've got the most awesome baking you've ever had in your life. We have not even scratched the surface of this stuff right now. This could be the longest podcast you guys have ever done.

Dan - Host: 40:27

Hey, we can we've split them into before we can do it again. Yeah, talk us through your kit. Talk us through your kit.

Neil- Grilla Guerilla: 40:34

So I started off with the cover up. That was my first love. And one of the first things I did on the caddy was actually pork ribs. About the three to one method, my pork ribs actually sat on a stream rack above some charcoal embers. And they actually cooked fairly quickly, I think within about five hours from start to finish turning them over. And we sat there my daughter and my dad, and we had pork ribs. And they were awesome. They were absolutely fantastic. And then I discovered the smoking. So I bought a pro Q I bought the pro Q I struggled with that thing. So basically I did it over the winter. And you'd be doing cooks and these things would have taken so long because the temperature would be fluctuating up and down. And it was almost a baptism of fire. It was like you learned the hard way. Then I got to January and there was a company called what they're now Hellraiser. But there is Shawn the original guy did the the handle Forge. Yeah, did a giveaway. And the giveaway was basically was if you want it, you had to ship it over from Canada. I saw the hammer Force. I was like, holy shit. And everyone said if there's ever a smoker, the gorilla gorilla leaves in his life. It's the hammer Forge. And I'll say that I was like love hearts for eyes. I was like, Oh my God, this thing is like, I love it. And then next one though, is ice cream part of the sizzles trope, reviews of hardware. And I remember doing the the November Black Friday deals. And there was this barbecue company called SoCal barbecue. And I'd never heard of them are to me, SoCal is Southern California. Like Utah's I've got says they're so cold. And it was all that sort of basis, that sort of stuff. And I'd never heard of these guys, but I went on their page, looked at their hardware and what have you. We did a roundup of the Black Friday deals. Riverside SoCal alters a few of the places can't remember them. I was like, I've never heard of SoCal. NexEra this guy called Charles comes and goes, I've looked at your account. He goes, you want the hammer Forge? Yeah, he goes. I'm bringing them into the country. And so really? Yeah, they'll be here in January. I won't put me down for one because I don't know how much they are. I don't care you've seen something easy. I need it. I've got to have it. That is it. And Charles got in contact with two three sites and goes will wills Gottlob wills grills stack he's done a video on it and what have you have a look? See what you think I watched wills video I was like yeah, I want that. You're you're not putting me off it you're making me want it more? And Charlson I'll send you one so he sent me one I sent him the money it comes through I put it in my garden and it fucking rain for two weeks out forget souls go into will order piwigo Really greener Scotland ease but I've not seen him use it yet. And it's like make the garden is like a quagmire I cooked on it. I fell in love straightaway. So then I've got the Kublai, I've got the pro Q. I've got the hammer Forge. Then they did the underside of the home. I am hungry on videos. Yes. Yeah, you guys so then

Dan - Host: 44:23

I did. How are ya?

Neil- Grilla Guerilla: 44:28

It turns out that it was done with the bid set project and basically I will not know I didn't think I was allowed to win it because I was an ambassador. But basically is I will that's I got my first ever web of barbecue. I realized that if anyone ever turns to me says I want a barbecue what sort of get get a Weber 57 Doesn't matter what it is. If it's I've got the bare minimum Weber there's no ass capture or anything like that on it. That is your Swiss Army Knife. barbecue all day long. You cannot go wrong. Well, you can smoke on it. You could high grill on it. You can low and slow on it. You can see her on it. It's all things to all men and ladies, their prejudice

Dan - Host: 45:21

Why did you sound like Elvis when you said that?

Neil- Grilla Guerilla: 45:27

So So So basically, I then got made an ambassador for 45 Barbecue. So I went on to read the study barbecue that they were doing. And that that was that was the closest I've come to crying. Phenomenal. So I went over there, the Fortify barbecues guys, they welcomed me in. I went up against this, this guy, a chef called Gareth and I cook this meal. My little one was with me. They all voted, the public voted and they said, you've won. Fantastic. I'm happy with that. I then turned around. And I turned around and there was a 45 Barbecue lacquered with a gorilla gorilla logo on

Dan - Host: 46:10

Oh, wow.

Neil- Grilla Guerilla: 46:12

What? I didn't understand what was going on. And I went and everyone was patting me on the shoulder. And my eyes started actually filling up. And he was on Instagram and I can see his pilgrim congratulations on this. And I was like, What the hell is going on? Just a guy that just cooks some crap in his garden and doesn't set fire to it. I wouldn't get in this. I've been given this today. I still don't get it. I still don't get it at all. Then I got a I one. Smoking maple meats did a competition with Alton's I went to wherever go anywhere. Lovely little bit of kit AMSI awesome little thing then somebody offered me a Komodo kettle Joe

Dan - Host: 47:06

yes yeah in the box

Neil- Grilla Guerilla: 47:08

what a bit of kit that is and then also got offered a commando Jr. in the box and I went and bought that as well. And so basically I've got a whole spectrum of things. Oh my god cook on either every single one of them gets used within a couple of weeks of each other. I've always got something to copilot. So as far as kit goes, Yeah, spoilt for choice. Love it. You know what, I can't part with any of them. They've all got a special place in my heart. They've all got a place to serve as far as I

Owen - Host: 47:46

couldn't agree more

Dan - Host: 47:48

with with with a similar number of barbecue, so you definitely couldn't agree more.

Owen - Host: 47:55

I am I am dying to get the Twitch about what's getting next.

Neil- Grilla Guerilla: 48:01

So what are you what are you sort of like where you're leaving is going to them?

Owen - Host: 48:08

So the two areas are to get an offset or a fire cage.

Neil- Grilla Guerilla: 48:15

I think for you a fire cage with paid Yeah,

Owen - Host: 48:22

I've been I've been saying it for probably about a year two minutes, Neal and why actually it is the money that I had. Yeah, yeah. I want us average five cage. And what happened was I got a little bit tipsy sisal. ended up walking away with a trach already eight, five. So yeah. So the money I could have put for a five page I spent on an Treyger. So I've just I've just building up the coffers again.

Neil- Grilla Guerilla: 48:58

Thing is like a trailer. You can put it on site by wiring a gray, big fat brisket on that. Right? It does its thing, but then you got your fire cage there. You can hang things you can put things in like the little chamber, in the poppers in do all sorts on their close, high, low, middle, left, right up, down, whatever you like. So whilst you're Trager at six o'clock in the morning is taking care of the brisky duties and you got your friends and family around. You can be like wielding a fighter cage and you can be cooking six or seven things on there. So offset smoker which is gonna be doing pretty much what your triggers doing. But take Yeah, I

Owen - Host: 49:40

suppose it's more just a fight. It's just the fire management Believe it or not, I've done one. I've done one piece of brisket on the trigger. Didn't I didn't enjoy it. I actually prefer cooking on my Smoky Mountain or the broken keg. I prefer cooking brisket. So the main thing, the main thing I use my tray before Believe it or not was cooked in English breakfast.

Neil- Grilla Guerilla: 50:04

Right? Okay.

Owen - Host: 50:07

So hashbrowns bacon, eggs, sausages, black pudding, I get to get a cup of pans and I put the pans in there now correct me eggs in and use that. That's the main thing or just midweek, quick cooks, a very, very, very, very rarely do anything low and slow my Trager. I just I can't seem to get the bark or the smoke ring. I'd rather just put it straight on the you know, I'd rather put it in the Smoky Mountain, the broken keg or the kettle where I know, bark. I know I'm gonna get the smoke.

Neil- Grilla Guerilla: 50:36

I think that's the case, you know where your comfort zone is, don't you know where you're gonna get your best results from? I mean, there's no denying you can get a smoke profile on these things. When you get experience. Or you can't get smoke ring on a trigger. He can all day long. It just you just got to know what you're doing. You look at gas. He's a big trigger proponent. I mean, he produces fantastic results. But other people do really well the triggers. Let's cook for people. Yeah, you know, she's a great trigger. proponent.

Dan - Host: 51:09

So Chris Christie is a legend.

Neil- Grilla Guerilla: 51:12

Kirsty is awesome. I mean, I mean, since the first this year, she was she was like, you know, see the lights to be around? You know? Yeah. So what what I'm saying to people that there is that, even though you're not comfortable with doing what you're doing, you have your area where you are definitely comfortable staying up and say zone, you know, you can produce good results in that area. But then don't let that kit do nothing. Do that kick this thing off. So if you've got family coming round, and you say I do a great breakfast on that. That's where you start. That's where they get their breakfast, you get the breakfast on the Treyger whilst your members Smoky Mountain is sitting there doing a brisket, which you started to, you may see six in the morning. I say three in the morning. When I get up at six in the morning, it's like now you're three hours too late. Yeah, three in the morning, right? You can get it going on what have you. It's only an hour to get things go and go back to bed. You can wake up at six and double check things, especially if you're not wearing any type of myopia. But then when you get people coming round, you can do stuff on the trigger there. So horses for courses. Yeah, absolutely. Kit has got its own nice element. So it's not necessarily the worst thing, but it can be better at doing other stuff.

Dan - Host: 52:28

Thank you so much for spending the time to speak to us today as well. It's been great. I'm sure we'll talk to you again on the podcast. But one last time. Gorilla gorilla find him on Instagram nearly been great. Thank you so much.

Neil- Grilla Guerilla: 52:41

Mark, you guys. It's been a pleasure. I look forward to seeing you guys again.

Owen - Host: 52:45

That's it for another episode of the meat & Greet BBQ podcast thanks to Neil for coming on. It was fantastic to talk to Neil and discover more about his journey his love for Angus anoint and we very much look forward to catching up with Neil again. As ever we want to hear from you. We want to find out what you want to talk about. So please get in touch with us through our website social channels. Also we've got the affiliate partners that we're working with meat & Greet BBQ podcast merchandise that we've got and until next time, keep on grilling

Dan - Host: 53:31

today's episode as meat & Greet BBQ podcast is brought to you by iOS outdoor kitchens. They are the sales leading outdoor kitchen design and installation specialists