July 28, 2021

Lumberjaxe Food Company


Brendon & Jayden  have launched a BBQ food business Lumberjaxe Food Company during 2020 and we get to talk what it takes to set up a business, why rubs, sauces & salts and what gave them inspiration to get into Barbecue.

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Transcript
Dan - Host:

Hello and welcome to another episode of the meat & Greet BBQ podcast. This week we've got lumberjacks food company coming on board to speak to us all about the rubs that they do. And also other plans they have further down the line. It's fantastic for us to speak to a real food scientists about making the best products for barbecue. So without much further ado, here's Jayden and Brendan. So welcome lumber, Jack's food company or lumberjacks, rubs foods, however you want to be said. So thank you so much for coming on to the meat & Greet BBQ podcast, would you like to introduce yourself to all of our listeners?

Lumberjaxe:

Yeah, so I'm Brendan. I'm Jayden. And just

Dan - Host:

thank you so much for coming on. And we're really excited to have two people who are passionate enough about barbecue that they've started making rods way more exciting for us. And talking to scientists of foods, that's what I'm really excited to hear about. So, first and foremost, how did you get into barbecuing?

Lumberjaxe:

Go and do that. So basically, we've always done barbecue as a family. And you know, we would always sort of my granddad would would check the weather forecast and announce that he's doing a barbecue. And the whole family would love lamb ramen, and granddad's house. And he'd have these quirky little ways of how he does things like beer and chicken, and so on and so forth. Very old school, I suppose he, he, he's got a brick built. Grill, charcoal, just put a little door on there to store his stuff. And it would just enjoy, you know, the coming together of the family and things like that. So it was a, that's what sparked the interest. That's, I think, for me as well, it's sort of, obviously me and Brendan above us. So in a sense, because he's a lot older than me, he's been my wingman in a sense. And so he's the person who's brought it to life, teach me everything that I need to know about barbecue and like, it's me and him that really experienced it together. So really benders wanted bought me into it. And it's become now obviously a big part of my life.

Dan - Host:

So from that point of view, has the Prodigy taken over the mentor? How how's that funding?

Lumberjaxe:

If we're being perfectly honest, Jason's the brains behind the operation. You know, he does a lot of the sort of background work in regards to the legalities and, you know, financial stuff and sort of our sort of throw an idea out, he'll tell me whether it's no good or not good, a bit weak, it's 5050, in terms of winning a lot more creative than I am. So it's a lot more, it's a lot more about making the labels making the Instagram look good. When it comes to designing the website like that, for me, I won't be able to do it on my own. But I think I'm more better at like, running the numbers, winning the business, writing plans for the business, all of that, essentially. So it's a good 5050 split, I think.

Owen - Host:

I mean, the fact that you two have obviously got strengths, you know, or different strengths, obviously is allowed, you know, allowed, obviously the company to grow. Am I right in saying that this is still actually a fairly new venture for you guys that you've kind of taken passion into into a business? Yes.

Lumberjaxe:

I mean, we've dabbled around things in the past when it comes to business. And we knew that wouldn't start a business together. And I remember actually, we used to go on walks round a few affluent areas to get a bit of motivation. And we were deciding for ages what, you know, what business can we come up with? When we fall well, was passionate for us. And we realise it, it's what we've been doing food, barbecue the whole lot, let's just bring it together. And at the time, I sort of thought, what a crowded market. And I thought, well hold on a minute, it doesn't matter. Because at the end of the day, if we're passionate about it and want to start a business, that's the number one ingredient you need to really, we looked at we we sort of looked at nine line or 10 over ideas and things that we weren't need to, you know, maybe spark business in and what we actually didn't anticipate that the thing that we should have been looking at was actually staring us right in the

Dan - Host:

nose. Do it Jeremy Not that anyone? Yeah, it takes a lot of some passion and no one else should go and start making

Lumberjaxe:

Yeah, yeah. And I think I think that's what, you know, having the passion for it. Like Jaden said, that's the number one ingredient. That's a very good start. And if you're only going to make something as good as it can be, if you're passionate about it, right, so, and I thought some athlete myself before, I'll give it, probably get nowhere in six months, and I've gone to the next thing. And then all of a sudden, in a month, we've seen a lot of good interactions, then two months down the line, and then three months down the line. Now we're, what 910 months down the line with 10, almost 10 Looks so it's, you know, a good follow on Instagram, like, sometimes being witness, take step back and think, hold on a minute, look how far we've come in a short amount of time, because all every Monday, we're gonna do this, this, this, this, this, isn't it, and we're trying to go 150,000 miles an hour. But obviously, every now and then we just need to step back and go. I mean, it's only been, what, 910 months, we've come such a long way.

Owen - Host:

When to be fair, it it just feels obviously being part of the Instagram community. And you know, doing the podcast over the last, you know, four or five months for us. I mean, we've actually interviewed a couple of your ambassadors grill Ben. Yeah, there's that. Yeah. Yeah. So he obviously spoke very highly about, you know, your brand and your rubs. And I believe we actually spoke to Boss Hog barbecue. I believe he's also another. Yeah, yeah. So we literally spoke to him a couple of days ago. So that episode will be coming out in a couple in a couple of weeks. So he's a great guy as well. Rob is Yeah, definitely. And obviously he you know, he's got his own venture. That's, that's upcoming as well. So that's really exciting. I think. I think that that's the thing at the last 18 months is that actually there's a lot of entrepreneurialship that's happening around UK barbecue isn't there. And you just feel like you're more established. It just feels like the you know, the lumberjack brand has been around for for longer than nine 910 months, which is a good thing.

Lumberjaxe:

Thank you. Yeah, it's nice. Yeah. Definitely. Cool. I think that's your band on head with the approach we'll we will come in for making it in terms of like, sort of a brand's like a homemade scents. What professional brand is what we're what we're trying to now. Yeah. So it's good to hear that. That's what's coming across as it essentially.

Owen - Host:

Definitely, Will. Yeah, I certainly think so. And am I right, in saying that I've just seen recently that you're launching a new rub or a couple of rubs, that is a Massala?

Lumberjaxe:

Yeah, yeah. So to be honest, we we started, we said, Well, again, this time Jaden for about an idea. And I went, Yeah, let's run with that. What happened was we sort of, you know, our sort of branding lumberjack and stuff, it's very, you know, quite niche. And we sort of wanted a way to sort of venture out and do a lot of products that are maybe from different countries, and make it in us, in a sense, make sense for a lumberjack to bring out, you know, a jerk, or, for example, what we did. So what we did was we did, Hank, around the world series, where we was doing one a month, we initially stayed, we're going to do 12 What's happened is the business has sort of grown that quick, we didn't anticipate, we'd be as busy as we are. So we're gonna do bring in these two probes out now, which is tandoori masala, and Chiang Mai Tai. And then we're going to have a break from the Hank around the world. Because that'll be that'll be that'll bring it to six cents, and we're halfway through that series. And then sort of perhaps through the winter period, that you know, we will then look to do the other six. Yeah.

Owen - Host:

Is it been well received so far is it is he actually launched yet those two new ones?

Lumberjaxe:

No sounds so we we've sent Yeah, we've sent samples out to our ambassadors. So they're all gonna sort of use it and things like that, which we we initially anticipated was going to bring it out on Sunday. But obviously with England and things like they just don't make sense to do that now. So we're going to push that back to probably mid week and yeah, let everyone recover.

Owen - Host:

As I say, if it's not football, no one's interested at the moment, although it's taken, taken over the world.

Lumberjaxe:

I mean, we like our products, but we appreciate that, you know, England being in the final no one's gonna, you know, take that everyone's gonna be too hungover to care. Probably. Yeah.

Owen - Host:

So do you. Where does this where did the inspiration come from for yourselves making these products and coming up with these ideas? Is it from your own travels or experiences or just what's your interest? ration?

Lumberjaxe:

Yeah, I mean, as I say we, you know, started with the granddad and doing the barbecues and stuff like that. And then we sort of, you know, we would we'd sort of make our own robes and products and whatnot products at the time, you know, rustle up a robe, and we use it, and then we'd like it. And then the next time would be like, remember that what we did? How can we make that better? We'd sort of do that. And then I took my wife and children to Florida, 2019. And, obviously, America, America, this knows how to do food in general. And that sort of read, then it really sparked an interest. I mean, we both listen to country music and things like that. Yeah. And that, just that in general, really? Yeah, I think it was about seeing what was happening in America. And thinking Hold on a minute, we can do that. It's not just exclusive. So definitely, in the beginning, it was about bringing that American feed into the UK, and what they've got going on there. And now it just grew to what, to be honest. What I quite like about the British barbecue scene is we seem to be a lot more daresay, open to actually doing different cuisines on the barbecue. So America barbecue, obviously, brisket, ribs, things like that. But, you know, we're open to sort of, you know, if you've only got a look on Instagram, you've got people you've got people doing like, meatballs on a barbecue, you've got people making calzones you've got all sorts of different cuisines and, you know, cast on cast iron pan. Let's get get some noodles on the go. You know, one of our divers, yeah, one of our ambassadors made a spaghetti bolognese and use that sweet barbecue Robin there. And I thought that was brilliant.

Owen - Host:

Yeah, that that is true. I mean, obviously, American barbecue is is awesome, right? There is nothing better than long, slow meats that fall off the bone and briskets are obviously amazing. But I think we're very good at that diversity. I think in generally British food culture. Anyway, I think we're quite good at embracing other cultures. But we just happen to be placing everything on the barbecue now which is just making 10 times 10

Dan - Host:

is easy to get to the Empire and after we've got everywhere and taken all our favourite foods from everywhere, right? This is us. This is our cuisine. It's a bit different from that American history, I suppose with barbecue, but it's an advantage that we have all these different flavours to play with surely.

Lumberjaxe:

Yeah, definitely. I mean, at one of our one of our brand ambassadors Rossi he entered a competition and actually cooked a cheesecake on the barbecue Now, if that isn't versatile, I don't know what is.

Owen - Host:

Yeah, absolutely. One of our one of our one of our guests. Alfie King who's 12 that we interviewed a couple of weeks ago. Yeah, he's he's got such a bright future in barbecue. His barbecue bingo challenge was to do a bake cheesecake. I don't know if you've seen on Instagram. It came he did it yesterday. And fairplay it looks a little shame. It looks shot quality. look that good. It was shot quality. Like

Dan - Host:

if he comes on again. We'll fix it. So it's barbecue bingo. Be super noodles. I do Alfie.

Owen - Host:

So, what's kind of next for you guys? Then, like you said, you're in your first year of business, but it's caught you I think you've already said it's taking you by surprise. It's just the kind of level of interest that you're having. Where where's the next steps for you as a as a brand?

Lumberjaxe:

I think we want to move towards a not just a good company. We don't just want to be verbs and salts and all that we want to become a bar, an established barbecue company selling All Things Barbecue. And I think that's the message you want to be that we want to bring in a class. It's not just a lack of sex, not just one company. It's a what you'd use in a standard everyday kitchen, just sort of everyday kitchen brand name that they would think of. Yeah, I mean, a big thing for us was when we actually named it Lumberjacks. You know, we could have called it lumberjack lumberjack for lumberjacks rubs and sources. But we chose food company because again, it gives us a bit of a broader outlook and reach and you know, there's many avenues we can take that. I mean one major, major thing for us that's in the pipeline is and again, this was sort of a a decision, but based on how well it was going. We've actually got three sources ready and waiting in the pipeline that we was going to release. Now we feel that we broaden our range quite quickly, so we're actually going to postpone them leafs have that probably until next year. Just so you know, if we're really like you say if we if we bring that out this year and not rush it, but sort of bring it out quickly, then what isn't it? Yeah, well, how do we amplify what we've done this year? Next year? So yeah, I think as well, it's about using this time, especially over the winter, to perfect what we've already got. And make sure everything that you know, we've got a tick list has probably become like a scroll out of it and wanted to just take enough of even that, that we wanted to perfect in everything that we've got, you know, what, what are we missing? In terms of what we've already bought out? What's the gaps that we need to feel? How shall we grow grow the business, and I think we've took a step now where it's like it was just produce, produce, produce, produce new product, new product, new product, new products, I think we just need to take a step back now, look over the course of one year. And I think it's just time to start sort of marketing the business growing the business, like, you know, joining different podcasts, let's do more live, let's do more wheels, let's do way more Instagram posts, that's just get way more involved, because let's be honest, all of our time was just taken up with, what's the next angle on the world? What's the next world? What's the next salt? You know, we did, we did the three sources that that we want to bring out. So all of that time was just taken up with producing them, we just want to make sure now, let's do what the business does best. start interacting. Sort of like, I don't know, I know, you get on the same, but just really been involved with the community. You know, we we sort of, we sort of had a million among things. Ready, wait, yeah, pipeline. And we've sort of hit that point now where we're like, Okay, so we've done the six Hank around the world, let's actually now pause at what we've got, embrace what we've got sort of, you know, community chats people and sort of, like, get involved in the community more? Yeah,

Owen - Host:

I think I'd be more personal, more personal than just, yeah.

Lumberjaxe:

Yeah. Like, ultimately, you know. And I'd like to think the as the company grows, this will remain the same, I want people to feel that if they are messaging the page, they're getting a reply from me, or Jaden, they're not speaking to someone that isn't involved in the company. If they want to ask us anything, we will give them an honest answer to the best of our knowledge, and they're actually speaking direct to us. Like Jaden said earlier, you know, we want to be sort of a, you know, a family friendly business. And that's like a big block, you know, home, home field and not this big. You know, we don't want to be this big business. That's the people a bit alienated from, yeah, I think as well. I was scrolling through the Instagram, and a for Well, if you never watched our lives, you wouldn't really know who we are. And I think having involving us more on the posts and showing our faces more. I think this brings that connection, we sort of, we sort of feel we're not just here, although we are a business. And you know, we've got our products and things like that. We're not just here to sell you a robot. See you later, we were very passionate and involved in barbecue. We love what we do. And we just want that to sort of be received by customers.

Owen - Host:

So one of the things I was interested to know, and I don't know if this is coincidence, or by design, but obviously you've got a pretty pretty memorable logo with the old lumber jacket and his jacket. Yeah. We've noticed that a couple of the ambassadors that you have looked fairly similar to said, said logo, is that a coincidence? Or are you specifically looking to go out there and find people? That is, Hank, isn't it you've put your tank?

Lumberjaxe:

Yeah. You're purely coincidence. I mean, we were about to load. We've got some hats done. And so we was looking for a model, you know, do some pictures for the website and stuff. And me and Jaden was talking and my mom was chatting and stuff in the background. And she went well, what do you want your model to look like? I went big bill ginger beard. And she went this look in the mirror. Yeah, there's a fair few. Hancock locks on Instagram, I suppose.

Dan - Host:

Barbecue, right. That's what barbecues about. Yeah. Into that dream. And that is the dream. And it's the dream.

Lumberjaxe:

Yeah.

Owen - Host:

Yeah. If you had a bit if he had a beer in his hand, it'd be there. So what I'm interested to know is obviously when you're not doing the business and you're actually getting out yourselves and cooking. What would you say is your ultimate barbecue meal? What would be the perfect, you know, perfect courses for you? Perfect courses.

Lumberjaxe:

I was the basic in the beginning. And I would if I got asked that question, I would have said something like for here wraps. And then it looked at everybody's posts on Instagram for autonomy, it was sent tomorrow evening so much we live in the 19th century amazing meals that I'm eating off of here apps in the background. Okay, that was very funny. Let's start with I think I'm a bit of a wind man, I love wings. So yeah, I think my ultimate meal for barbecue would be just an absolute mountain of wings.

Owen - Host:

You source

Dan - Host:

most of evidence 5050.

Lumberjaxe:

Well, I, you know, I actually had this conversation with someone before. And I said, if you was literally to eat wings to the point that you couldn't eat no more, how many do you think you do? And my answer was 50. Well,

Dan - Host:

mine was 40. And it was an effort to get to the 50. Mark there. There's a place in I used to do a lot of food challenges. And there's a place in Ipswich called the plough. And I was looking at the menu, and I hadn't planned to do do anything. And it was it was something like five wings for three pound, seven wings for seven pound 20 wings for 10 or 50. For 12 How's it who's 12 pounds 50. And they brought it over. And they're like the staff were kind of laughing at me. I was with a friend I said well you're gonna have to watch this now so smashed through this pile of wings. And I might have to picture somewhere so I might have to from Instagram at some point. And yeah, I got to 40 I was huge mistake what have I done when it's bad when you go right to finish is enough to squeeze the fat out straw. Really make it so it's just the meat. And at the end when they came to the bones, or there was a mixture. So it was it was like a wing roulette. So it was everything from like, sweet sticky BBQ to what they called hellfire, which I think was like half an error or something. Yeah. When they came to collect it, I said, has anyone ever done that before? And they're like, No, course they haven't. Oh, well. Would you name it after me as a challenge? No. I've achieved nothing here.

Lumberjaxe:

You want the whole t shirt picture? Yeah,

Dan - Host:

I've taken 50 wings that feels like it should be a proper food challenge. Not a platter that they've never considered people be tempted. Well, I say people I was the only person who's ever done it. 50 wings for 12 pound but I can understand that mountain a wings right it's beautiful thing. Yeah, that sort of thing in front of you.

Owen - Host:

Are you a hot wings? Hot Wings guy. Hot Wings. Are you Yeah,

Lumberjaxe:

I'm a bit of both really? I find with a hot with hot wings day. So the heat builds upon you right? So you know for frying misac If you didn't 50 Hot Wings by the fifth one you probably want to pass out what if you've got a mixture? And it's fine if you have a mixture of wings hot and Titan sort of barbecues. You know sweet. That's the perfect perfect scenario.

Dan - Host:

Great guessing a totally sources come in then.

Owen - Host:

Say no more.

Lumberjaxe:

We'll say we'll say

Owen - Host:

so what's your what would you say? Is your go to barbecue to cook set wings? If you've got a particular mark you use

Lumberjaxe:

Yeah, so at the moment of luck and Napoleon pro 22 I mean, the being a barbecue under score is a good friend of mine from school. He sort of cooking on a prima and I mean I love the look of the primo blackened his eyes oval circle. That's really nice. I mean that. I think that would be my go to grill. The premium. Yeah. Have you heard of it?

Owen - Host:

I I've heard I don't know much about Napoleon. Yeah. I think again, grill Ben your ambassadors got a Napoleon and he was talking about his setup. I think he might have a primo. Yeah.

Dan - Host:

Isn't it a kamado? I think it's a tomato. Is it the big ceramic circular type thing?

Lumberjaxe:

Yes. You're like Commando. That's the red one. And then you've got Primo. There's that built in the States. So Same ceramic grill. Yeah, right. Yeah. Yeah, really not.

Dan - Host:

I've done a lot of looking into those things recently. So I was like, Yeah, I'm sure I know what that is.

Lumberjaxe:

Yeah, I mean, the the Napoleons great to be honest, I mean, the grill, the grill on it's absolutely amazing. But the reason I went for that is I was I was it was a toss up between that or wherever. And then the store locally, local, the local one to us in sunny Hall, barbecue store, UK. We've got a great relationship with Paul. Now we, you know, he was one of the first to sort of do a wholesale order office. Yeah. In the beginning, me Jaden just looked at each other and was like, we just actually done that. And we've got a brilliant, brilliant relationship with him. We're gonna do some demos and stuff. And I basically said to him, which one do would you recommend? And he said, I stuck on the podium, because I think they're better. We'll go with that. Yeah.

Owen - Host:

If you've got a different barbecue self trade, and you've you've got Napoleon as well.

Lumberjaxe:

Well, I just Bender is where my basically my home is. Wherever, wherever girl gets out. Yeah, definitely. I mean, what I love about the barbecue community and sort of, you know, barbecue generals, everyone's got a preference. So I know Ross again, our ambassador, he loves kamado. Joe loves it. I think that I still think you're quite good. Yeah, the most. He's got his own little punches to latch on and open and all these foods, and there were loads of smoke. Yeah, and then, you know, the pellet grills, the convenience of a pellet grill is absolutely amazing. You know, sort of just with those, it's very hands off, I suppose. But you know, if you if you've, if you've got sort of a charcoal grill, or ceramic grill, but then you have got a pellet grill. You've talked about the best of both worlds. Because let's face it, we've all got lives to live, tend to a fire. So that is great for convenience,

Owen - Host:

I suppose. Yeah, we spent, we've spent a bit of time talking about pellet grills in previous previous episodes in the first season where we were talking about technology, and how much the use of technology and barbecue when's, when's too much too much, you know, where it takes to find a way. But there is something very tempting around a pellet grill. And it's something I've spoken to Dan, about that. I like to collect them. And I've got a few. And I want to get a live fire cage next. But also a pellet grill is definitely something just for that convenience.

Lumberjaxe:

Yeah, I mean, I'll be honest, and saying that Pellet Grill is probably my next purchase. Because, you know, round the family and things like that, you know, I've got children you just make, it just makes sense to do it. You know, although, although it is nice to sort of, you know, deal with the cold and the fire and things like that it's the world goes the world runs at such a fast pace now is great to have that sort of option. If you need. You know, Jamie bed and barbecue and Scott was saying, you know, how we can operate it on his phone. Put some put something in there. Go to work.

Dan - Host:

Yeah, that's what we talked about the world goes back to normal, be able to put beef shorties on there before you leave. Yeah. And you can literally track the cook on your phone like, oh, bring that down a little bit. So how and the fact that we read you when you get home is mind blowing?

Lumberjaxe:

Yeah. See, my wife loves a slow cooker. Because she can just throw it in there. Go to work and dinner's ready when she's home. So to me a pellet grill is like a barbecue man's slope. Yeah,

Owen - Host:

definitely. Have you decided which one you're going to go for?

Lumberjaxe:

I haven't as of yet. I haven't. I mean, it's a more sort of one off thing. Yeah. So again, like Paul, Paul's very knowledgeable about grills and things like that. So all this if I'm being honest, it'll be in his hands arms go down and say which one do you think I should be buying? And he'll go that one.

Owen - Host:

I found you every purchase could be that easy, right? That's it.

Unknown:

I am I like to look at the master bills. They've got some that are like charcoal fed in almost like what feels like a pellet style. I believe is what 256 has got right rasa 256. So it's not actually a pellet grill. You put the charcoal in, but it's still fed through a chute and you still do it the same sort of way. So it's kind of I'd say like a halfway house between the two. Yeah. And sometimes you hear people say things Wood pellets as you don't get the charcoal flavour, which I'm assuming you would from that by bet you get through a hell of a lot more charcoal and wood pellets.

Lumberjaxe:

Yeah, yeah, I mean, you the range of pellets that you can buy is quite good. And sort of can pick sort of flavour of pellets. I mean, Big Green Mountain grills would be sort of something I would look at. Again, being honest, I don't really I haven't really delve enough into the into it to give an honest answer of what I would like to go for. But Green Mountain was definitely one I'd look at the Treyger as always,

Owen - Host:

yeah. Trade trade is so popular. Right? Yeah, I think trade is a go to. I'm thinking about royal king. One of the

Lumberjaxe:

great things about royal king as well to be honest, Rob, Boss Hogg. Sorry, he he deals with broking I believe it is a brand ambassador for them as well as was that the 45

Owen - Host:

barrel he's got he said he's got 45 as well.

Lumberjaxe:

Yeah, yeah, they look cool as well to be honest, I mean, some of this the better. I seen a post the did a Tyson fury 45 barrel grill and it was black and yellow. Your reality awful. Yeah, nice.

Owen - Host:

Definitely. On the 20th to the 22nd of August, the UK largest barbecue festival be hitting Colchester for three days of all things grilling, music and family fun. And if that wasn't enough, the British barbecue open Championships will be held there where teams will compete in numerous rounds of barbecue classics. For the handle of judges to crown the best British barbecue team

Dan - Host:

to find out more and get your tickets visit smoke and fire festival.com/tickets We can't wait to see you there.

Owen - Host:

So one of the things that we very hold very dear here, the meat & Greet BBQ podcast is BBQ fails. Some of the things that didn't quite go to plan. Perhaps didn't make any Instagram accounts or social media accounts or YouTube videos. What have you guys got any barbecue fails to share with us?

Lumberjaxe:

Yeah, so if you just bear with me, I'm sure. I'm sure he was granted smoke that did this. Let me just double check.

Dan - Host:

I love it when there's props. That's my favourite thing. We haven't had a proper barbecue fail yet with props but I'm loving the fact like right. I need to get through the right documentation to get this correct.

Lumberjaxe:

Yeah, yeah. So so the granite smoke made a burger and he used our buffalo rope. And he crunched up. Chilli heat wave to retos I made a burger. Now this was his burger.

Dan - Host:

Okay, yes, very good.

Lumberjaxe:

So my daughter seen that and she's a massive the retos chilli he was like that comment that's coming. And by the time I'd finished there was no Doritos on the chicken. And she just got this pathetic, unseasoned lump of chicken that on a burger and she just went and don't look at the picture now.

Dan - Host:

That is the worst thing in the world when a child says that to you in a god.

Lumberjaxe:

Yeah, it was a massive disappointment. I mean, even I looked at that for nowhere near like the picture. It had no debris. I might as well just give her a bag of Doritos for dinner and she'd have probably been happier

Owen - Host:

that's the beauty of children as well isn't it there's there's so brutal feedback. Yeah. Yeah. So what went wrong

Lumberjaxe:

just the cut just the coverage, you know, a bit the whole crunch them up egg flour, things like that. I just I don't know what it was. I just could not get them to stick to this. This chicken I could not do it. And every time you know, every time and move them slightly I tried not to touch them as much every time I move them. It was like it was like it called a snowball avalanche. Avalanche and it was like an avalanche of the retailers at the front of the chip into the grill and I was like yeah, my wife's going don't touch them though. More as like they're gonna burn. It was the biggest disaster

Owen - Host:

so I'm probably I know the answer to this but as you don't rush into make them again.

Dan - Host:

No. She's saving. She stopped telling you things she likes now in case you try and cook anything else. I don't like any. I don't like anything. Don't try anything different.

Lumberjaxe:

Yeah, I tend to do I just don't tell them I'm cooking that in case of a disaster when it when it's pulled that father's put in front of them in the habit. But the retail chilli heat wave the retos are staying well away from our barbecue from them.

Owen - Host:

Or you or your, your family quite into your barbecue journey. Do they like barbecue food? Are they quite happy to be?

Lumberjaxe:

Yeah, yeah. But you know, they do they enjoy. I mean, it's just something different. You put you eat something that's been made in a barbecue and then you know where that's been cooked. And that's what I love about you know, Jaden and his girlfriend come round as quite often and, you know, we'll we'll have a little get together and do food. And yeah, you know, it's nice. It's very nice.

Owen - Host:

I think it helps us. It helps when the people around you enjoy it as much as you do. Yeah. And it gives you an excuse to be out there all the time.

Lumberjaxe:

Yeah, I mean, my son, my son's very, he is quite a foodie anyway. So like when we say, bring a new a new product. We try that. Can we try it? And then like you said, kids are that blatant? If he eats it and goes, that was rank, then we are not releasing that. Nine times out of 10 as it'll go, he needs more than this. Oh, I'll add that. And I'll go. Actually, it was probably well, I think he was correct.

Owen - Host:

Brilliant. So you've got your own. You've got your own product testers without having to go external. Yeah,

Lumberjaxe:

definitely. I mean, when when we when we do it's sort of the Nanolab of Atlanta and granddad love our job for like, they absolutely love it. And every time I tried

Owen - Host:

it, and I really enjoyed it the other day. It was good.

Lumberjaxe:

Thank you. Yeah, it wasn't the time I can look back. Sure. Make sure having tea tins over so. What did you make with it?

Owen - Host:

So I actually made some smash burgers. I fancy. Yeah. They have it. The sample happened to arrive and I was making burgers and I thought you know what, let's let's have a bit of a kick to this burger. Yeah, my kids enjoyed it as well. So yeah, we actually my daughter actually made the burgers herself. So I'm trying to get her into barbecue. I bought her her own little like, Barbie. Barbie quick, Billy. I think it's always bad, big. But yeah, so she was there. She was smashing the burgers herself. And so yes, thumbs up from firms up for me my daughter. Yeah, definitely. So in terms of the business, obviously, I've asked kind of what your next doing. And I'm wondering for you guys trying to get out in the community that you mentioned. As not that I want to keep talking about LockDown or anything like that. But obviously, as things are kind of opening up again, are you kind of open to kind of get yourselves out and the brand out there actually in person exhibiting and festivals and those times? Yeah,

Lumberjaxe:

yeah, it's every single time. So we'll have different meanings about different things. And when we come to our sort of marketing meeting, it's the number one thing on there. And it's a shame really, because in one way, we could have been 10 times ahead, if it was no lockdown, because it would have been out in about cooking, farmers markets going everywhere with it. But we've sort of been capped at how far we could go in a sense. Every single time ever meet in about what we want to do is always number one, we want to be out more like in real life is that you know, it's a bit of a it's we started the business in a mad time and yeah, like it's a bit strange to us whereby you know people in Milton Keynes know about people in Kent know about people in Devon, Ireland, Ireland, Scotland to marry within our local community where we live in Birmingham. Nothing Yeah, nothing you know, there's there's a barbecue store rather sell our products and so if they've had good feedback and you know people that go there but out of the you know, the West Midlands we haven't been out there enough and yeah, it's sort of a case has been difficult to do Yeah, it just purely because of lockdown. You know that. You know, we've we've all been in the same boat. There's no events going on that no farmers markets. There's a there's a market that we really want to go to bios in Kings Heath and they have a really good market that we'd love to do, but they haven't been putting them on Yeah. There's a night market near us as well that we'd love to do, but that they're just they're just not putting them on at the moment. So as things start to open up for hate that for sure.

Dan - Host:

Sort of like points. Now you're able now you'll start to be able to get out more and of course Over the last few weeks, you've been able to cook for people more, is that going to change? How you develop the rubs and also the feedback you can get on the different things you're doing? How would you see that changing going forward?

Lumberjaxe:

I think the process of how we make the looks has worked really, really well so far. And I think we're not worried too, like we've done with the with the two new verbs to delay things and really, really wait, it's perfected. And to be fair, time is taken off, you know, going out and about all the time I felt the process will remain the same. We'll start off with the concepts. What we want to be doing, then we'll start off with is one question, we'll see if that's my favourite. Number four. Number five, we went through all these iterations of what we like to land at something new. But the best way to get to know if something's good, is if you give it to somebody that doesn't know who you are never seen you before. Doesn't know you wobs. And the only way we can do that is just being out and about giving our testers and you know, I think that comes down as well to know no in getting to know how people perceive the brand. And in a way, if we're really close, I feel like we will reach 10 times the audience sort of go going out and about and cooking.

Owen - Host:

Well, there's definitely a couple of festivals that are coming up, it's definitely worth you. If you can't obviously have the opportunity to exhibit at but definitely attend. So the smoking fire festival, who are our season two partners, so we partnered up with them. That's happening on the 20th to the 22nd of August in Colchester, which is, which was kind of where we're based in Essex. But it's a three day barbecue festival, basically with music. They've got the British barbecue championships, they got, you know, eating competitions. And you know, the sizzle show the guys on

Lumberjaxe:

Yeah, yeah, so we we sponsored the secret sizzle? Yes. So So we've had Yeah, we've had a lot of dealings with James. You know, the guys that this is all show yeah. So that they're doing their festival? Are you going? Yeah. Just to double confirm dates, really, that's going to be the be all and end all. We need to just look at the day of you know where that falls. But yeah, I mean, we definitely got to get down there and see the guys and this is what I'm looking forward to as things open up, you know, and I'm sure you guys are the same way, there's been people that we've been speaking to, to, you know, three parts of a year now, for the ground. And, for example, like I just mentioned, the granite smoke, I literally know him as the granite smoke, and we chatted on Instagram, and communicate with each other. You know, and when, when I see him, they go, you're right, and I go, Yeah, I'm gonna go the granite smoke. I'm gonna go, ah, and then you know, you just like you guys, you know, I feel like for doing the podcast, I know, you guys are a hell of a lot better than when we was speaking on the phone and doing a text message. So

Owen - Host:

yeah. And that's, that's a big thing that we've said recently as well, that I mean, we're going to be at the sizzle fest as well as the smoke and fire festival. So we're really looking forward to actually meeting people. You know, we've obviously spending all this we've obviously launched a podcast during lockdown. And yes, that you can't suddenly you can't substitute actually meet people in person can you know, yeah, you will never ever go away.

Lumberjaxe:

Yeah, I mean, you know, those sort of have just been able to sort of like chat to people over a beer and sort of about a mutual sort of passion. You know, yeah. In the environment where everything is based around your passion. You know, yeah, I don't think you can be that, to be honest.

Dan - Host:

I'm sure that what you've talked about the one advantage of zoom is the fact that we are able to have these types of conversations with people from Australia, America, Canada, which is just going to improve our kind of knowledge on food and get different perspectives. But anyone in the UK Oh, and I would much prefer to be sat in a room with a beer. Not that stop me now, but with a beer all together. And we can't wait to be able to actually start recording podcasts in person, that that's such a difference. And then to be able to see those people when we're not recording, and actually talk to them and have a few drinks and just enjoy the passion of what we all love is it's gonna be amazing. And it's not that far away, which feels Yeah, next month, Jermaine is when a lot of these festivals really start kicking off again. So everyone stay safe before then because I will not be happy if something gets done. Right. That's not allowed.

Lumberjaxe:

Yeah, I think you know, I think if the if the Olympics, go ahead, we can have our Keith? Yeah, yeah,

Owen - Host:

definitely. Definitely. Should we should we go into barbecue? Bingo?

Lumberjaxe:

Yeah, yes. Let's give it a go.

Owen - Host:

Dan, do you want to join uh, take it away this week I'm usually the guy that does barbecue bingo but

Dan - Host:

so what we do is oh in has spent a lot of time putting together a beautiful fancy wheel, which I would say I shouldn't be impressed with any more but I am and I have a number of different ingredients on there that we will spin the wheel and we'll ask our guests to cook whatever it lands on. And then put it on their Instagram and flag it up under hashtag BBQ bingo. And then we can all enjoy what they do. And the whole point of this is to put people out of their comfort zone or if they get something that used to cooking with show off their skills and maybe inspire some people hadn't thought of using some of these different well ingredients and the fact that you guys are food scientists, it makes this a lot more exciting because you've got your own special rubs to either use with these or maybe inspire you to try something different or Part One of the new sources so first things first is that can you see in screen that you should? Yeah, perfect. Is there anything there? Which you are potentially allergic to? Because we've had that recently we put peanut butter on there and we had to quickly remove it before we did it due to its anything that would harm you by any chance

Lumberjaxe:

that you mail

Owen - Host:

a sprint and unfortunately

Lumberjaxe:

no I think we're okay yeah.

Owen - Host:

So what we've also put on there is my signature dish so all your son what would be your signature dish? What would you say that is? You've mentioned wings earlier so I'm wondering if it's that or is there something else that you would You're famous for

Lumberjaxe:

yeah probably wing basically from honest not fajitas No, we'll get guidance my my script will strip the wings and he can have a minute the heater compromise

Dan - Host:

other option is that we spin this twice and you can

Owen - Host:

still cook we've not done a double barbecue been here before.

Dan - Host:

What would you prefer?

Lumberjaxe:

Going in? Yeah, doo doo doo. We'll go the whole hog do the two spins.

Dan - Host:

Okay, perfect. Who wants to go first?

Lumberjaxe:

I'll do that first. Okay, first I want to say

Owen - Host:

right here we go ready

Lumberjaxe:

the tension

Owen - Host:

Gordon's Wow. Or scones as some people would say to depends where you're from let me know how you feeling about scones?

Lumberjaxe:

I'm feeling like I just wanted one to Wimbledon

Owen - Host:

good answer right Should we go again?

Dan - Host:

Yeah, please do.

Lumberjaxe:

Yeah, see why so pizza

Dan - Host:

Oh,

Owen - Host:

pizza. Hey, we are right scones and pizza.

Dan - Host:

Go into scones. I've had a does literally sparked an idea for me, which I might try myself. But like Where where's your brain gone to as your brain literally gone to right? I'm going to bake some scones or scones or on the barbecue. Are you thinking of pairing it somehow was something What was your thought process?

Lumberjaxe:

My thought process is I want to do something that is a little bit outside the box.

Dan - Host:

That's exactly where my brain went. So I'll be excited to see what you come up with. I might partake this week. I've done it before I've partaken in a barbecue bingo. And that's got my brain whirring. So,

Owen - Host:

so I actually I've done scones on the barbecue. I did some cheese and Marmite scones. Last year when there was a virtual barbecue festival that happened during the Six Nations find a weekend and my word of advice is make sure you set the barbecue up as a two zone because I just basically had some very very very burnt bottoms and some not so very cook tops it didn't rise they just they were they know like this they actually stuck to the paper I couldn't set separate the scones from the baking paper so definitely to zone it.

Dan - Host:

I got a pizza

Lumberjaxe:

at So that answer that will be I'll probably eat more pizza while Jaden still sweating over

Dan - Host:

pizza stone. Oh and go again go get no

Owen - Host:

you're gonna make you're gonna make your own dough.

Lumberjaxe:

Yeah, you got to do the whole shebang government. Yes, sir. We'll do that. We might we might we might serve you scones on a pizza. Oh, yeah.

Dan - Host:

Strawberries and Cream as kind of show I can I can see that working I can see that working very well.

Owen - Host:

Could you do pizza scones. So the other way around. So you cast open it's got tomato sauce, cheese, pepperoni in the middle. Sounds like a shell,

Dan - Host:

I would have to say what my idea is now because I'm excited. So what I'm thinking of doing, what I'm thinking of trying to do is you see a lot of the American people were doing this. So we've started in over here is where you serve a burger in a doughnut. Yeah. So I'm thinking can I create some sort of burger or Smashburger that will go wellness gone? Because so we'll see how that goes. As per usual

Owen - Host:

Dan's very much sort of, you know, close the lid and hope type of guy.

Dan - Host:

Yeah,

Lumberjaxe:

yeah. Why not?

Owen - Host:

Good stuff. Well, if you could, yeah, please. If you wouldn't mind posting on your social media account, use the hashtag BBQ bingo. And you'd love to then we'll we'll repost and share that for you as well. Fantastic. Yeah, it's one of our favourite things actually just seeing what people can come up with.

Lumberjaxe:

Yeah, I mean, that's what we love to be honest. I mean, you know, locker say when we release something we we obviously have things in mind for that that product and then other people take that product and just flip it on its head to the next level. And so, you know, people have done all sorts of crazy things without with our products. I mean, Smoky Mountains barbecue did have leg of lamb wrapped in bacon, and use their barbecue robots on the bacon. We've had roasted sausage rolls, and each one had a different Robin tone locks a tone used in in Polonaise and then I can't remember who it was. Might have been raised that they used the buffalo know the T. chilli con Connie. And you know that that's things that we wouldn't have thought to do. Yeah, I've got an idea to find it down.

Dan - Host:

Quillen Ben that he had marmalade as his ingredient, and he I think I might be right in saying this or is the only person who's gone full on I'm gonna do three or four different things. I'm gonna use a full job marmalade and he made a milkshake he did like Mike's in a sub with with like the the marmalade is a glaze on there. And he also did some chicken drumsticks with like a marmalade glaze for sesame seeds on. And it that's the point of barbecue. Bingo. We want to push people outside their comfort zone, even as far as scones and just see what what can be done on a barbecue. We want people to be trying different things. That's the point of this, this podcast, so I cannot wait to see what you do.

Lumberjaxe:

Yeah, we're looking forward to see what you do. Yeah, I think you should do you should do the scope. So then you should join in on the challenge of pizza.

Owen - Host:

Oh, yeah. I'm all about that. Gives me a good excuse to get the ANI ani out. So yeah, I'm all for great stuff. So, and obviously we've asked a lot of questions. And we've, you know, we found out about you guys, and really appreciate you both coming on the show. And you know, talking more about your own journeys, but obviously the journey of the business, which is obviously still very young, even though it doesn't feel that way. Is there anything that you kind of wanted to discuss with us not necessarily directly ask us questions, but just things that you wanted to kind of talk about, you know, around barbecue?

Lumberjaxe:

Yeah. I mean, I was quite interested to see how you guys ended up doing the podcast because we'd sort of discussed, you know, the, when we sort of were starting, you know, to sort of try and get a name out there. We, we were sort of looking at is there things like barbecue podcast, barbecue shows, you know, things like that, then obviously we thought that the sizzle show was forming and then obviously, come across you guys and you know, I think it's great. I was just wondering how you got into really

Dan - Host:

there's two answers to this question. Oh, Ingo first, because his is more the passionate side, and then minds more technical. So when you're first

Owen - Host:

we're both obviously barbecue enthusiasts, first and foremost, like most people that will, we'll talk to, and obviously, like yourselves. We talk about it a lot, like a lot. And I'll, you know, the official line is our wives got fed up of us talking to them about it. So we just use it as an excuse to talk to other people about it. We both we both work in media, you know, we work for a media company. So we kind of we talked to lots of brands about lots of different things anyway, so it just, it was a natural step for us to perhaps just enter into some media of our own. And Dan's been danced on hospital radio before. So he's been a bit of a, you know, a bit of a disc jockey. So it just felt very natural for us to do it. And yeah, that's kind of where we, where we got to really, yeah,

Dan - Host:

and from from a selfish point of view, as I mentioned, I've done a lot of hospital radio, I've worked for a radio station in the past and used to live links. You know, if you listen to a radio station, you hear the people on the ground, driving round, interviewing people like on the street or giving tickets. That was my job when I was at university, that was my part time job. So I did that for three years. And I absolutely loved it. loved, loved doing it. And then all this mess kicked off. And we had, no, I had no real way of doing that. But you and I were having these great conversations that I felt like people might be interested in. And if they're not interested in it, I'm still going to make sure we get them out there in some guys. And if we can learn how to improve our craft at the same time, it felt like a no brainer. And luckily for us, apparently some crazy people out there like to listen to whatever we're talking about.

Owen - Host:

It doesn't it doesn't matter if it's one person that downloads an episode or 100 people we're doing it just to give something back and just talk to interesting people that have interesting stories.

Lumberjaxe:

Yeah, no, it's great. I mean, that that is like so that is one thing that I love about the barbecue communities one every everybody's so nice to everyone's got a mutual interest and free like people just want to see people I find you don't really find this in many like sort of communities or things that people are interested in. Everyone is genuinely looking for everyone to do well, whether that be cooking business wise, eventually sales where you're doing it, you know, you're doing what you're doing, like more or less, you know, like a hobby and luckily, because it's something you're interested in I mean that's what I love the most about the barbecue communities everyone sort of everyone likes to see everyone do better. No ego Yeah, no ego that's that's probably the word I was looking for. He's the brains.

Owen - Host:

Oh, listen, I really appreciate both of your time and I hope we get the opportunity to meet

Dan - Host:

that's quite enjoyed. Have a great one.

Lumberjaxe:

We'll show you ASCO pizza. Bye bye

Owen - Host:

That's it for another episode of the meat & Greet BBQ podcast thanks to Brendon and Jaden from the lumberjack food co it was really great to find out how they've turned their barbecue passion passed down from their granddad into a barbecue business. And they've only been on the scene for a few months. But I think they've got a bright big bright future in the in the industry. You can find them on Instagram lumberjacks food company, and their website is lumberjacks food company.co.uk. As ever, we would love to hear from you about what we can talk about in the podcast. We're really interested to know if we're doing exactly what you want us to do. Or if there are any other topics around barbecue that you'd love us to discuss. So please get in contact with us through our website which is meat & Greet BBQ podcast.com all through our social media channels at meat & Greet BBQ podcast. And please check out the barbecue bingo challenge. We've set two challenges this week. So for the first time, we're doing a double barbecue bingo head on so find out what Jaden and Brendan both cook with their challenge. And until next week, keep on grilling