We'd love to hear from you, drop us a text! Ever wondered how someone cooks a full week of meals on a single smoker without sacrificing flavour or sanity? We bring on Sarah from South Louisiana—aka Meat Me at the Smoker—to break down her exact weekend flow: brisket first with the smokestack choked for deeper early colour, then chicken once the draw opens, followed by ribs, bacon, and veg to round out the fridge. It’s part craft, part logistics, and all about clean fire, patience, and the righ...

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Season 7

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

Ever wondered how someone cooks a full week of meals on a single smoker without sacrificing flavour or sanity? We bring on Sarah from South Louisiana—aka Meat Me at the Smoker—to break down her exact weekend flow: brisket first with the smokestack choked for deeper early colour, then chicken once the draw opens, followed by ribs, bacon, and veg to round out the fridge. It’s part craft, part logistics, and all about clean fire, patience, and the right wrap at the right time.

We dig into the heart of Cajun barbecue: salt-forward SPG, the comfort of oak and pecan smoke, and the joy of cooking from instinct rather than a measuring spoon. Sarah shares why she loves the foil boat method for brisket—keeping the top exposed for smoke while pooling juices below—and how long rests turn a good cook into a tender, sliceable feast. We compare UK and US meat, talk lean grass-fed challenges, and offer simple tweaks for bigger smoke and better moisture when marbling is scarce.

There’s plenty of real-world wisdom, too: a brisket that survived a grease fire, a steak ruined by an avalanche of pepper, and the calm that comes from staying with the process when the pit behaves badly. We wander through competition culture, why judging is sometimes more fun than turning in boxes, and bucket-list events like Memphis in May. And our barbecue bingo lands on duck, sparking plans for duck bombs wrapped in bacon and medium-rare smoked goose breast that eats like steak.

If you love brisket, live for clean blue smoke, or want a practical blueprint for meal prepping on a smoker, this one’s for you. Hit play, then tell us your favourite wrap method and wood combo. If you enjoyed the conversation, follow the show, share it with a barbecue friend, and leave a quick review—your support helps more pit lovers find us.

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

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

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

00:00 - Sponsor and Guest Intro

00:48 - Meet Sarah: Cajun Pitmaster

03:46 - The Giant Smoker and Setup

05:50 - Weekly Meal Prep Strategy

09:58 - Cook Flow: Brisket, Chicken, Ribs

15:50 - Brisket Timings and Resting

18:36 - Regional Flavours: Cajun Basics

22:30 - Woods, Smoke Profiles, and Wrapping

28:30 - Year-Round Outdoor Cooking

33:20 - Competitions, Travel, and Judging

40:00 - Brisket Love and SPG Talk

45:30 - Brining, Dry Brine, and Moisture

50:00 - Barbecue Fails: Fire and Pepper Chaos

WEBVTT

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Today's episode is brought to you by AOS Kitchens, the South's leading outdoor kitchen design and installation specialist.

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

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Today we have another stateside guest.

00:00:24.399 --> 00:00:27.920
We are speaking to Sarah at Meet Me at the Smoker.

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Have a look, Google, go on to her TikTok page in particular, is fantastic.

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Instagram, all of the social medias, and it's a really great episode to hear about her cooking experience and what she does on that huge smoker.

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But she can tell you about all of that.

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So without much further ado, here's Sarah.

00:00:46.640 --> 00:00:50.000
So hello Sarah.

00:00:50.000 --> 00:00:56.880
For anyone who doesn't know who you may be, please do introduce yourself and uh welcome to the podcast.

00:00:57.200 --> 00:00:59.280
Hi, I am Sarah.

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I'm from South Louisiana.

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I'm a Cajun girl, as you would call it.

00:01:05.439 --> 00:01:07.519
Got a bayou accent.

00:01:07.519 --> 00:01:11.439
And I smoke all my meal prep every weekend.

00:01:11.439 --> 00:01:16.719
So that's what I do on TikTok and YouTube and all the social medias.

00:01:17.840 --> 00:01:19.519
Well, it's so great to have you on the show.

00:01:19.519 --> 00:01:23.439
We've been following you on TikTok and Instagram for quite some time.

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Uh and and I can notice just behind you the very small smoker that you've got.

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Oh, yes.

00:01:30.239 --> 00:01:35.519
That is my small smoker, a beast.

00:01:36.799 --> 00:01:42.799
So just how uh obviously we've seen uh a load of your social media videos and things that you're you're cooking on.

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Then we'll come onto the cooks in a minute, but some of the things that we've seen recently, look you you know, you're literally having to climb onto the smoker just to put the the the chimney up.

00:01:52.480 --> 00:01:54.719
I mean, how big is the smoker?

00:01:55.439 --> 00:01:56.560
It is huge.

00:01:56.560 --> 00:02:09.199
I can give y'all a look real quick, but I do have to climb on top of it because there is not a way to for my body to lift it up standing on a ladder.

00:02:09.199 --> 00:02:14.800
So I have to get that power doing a squat lifting it up.

00:02:14.800 --> 00:02:16.000
It is heavy.

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Well, at least you don't need to go to the gym.

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Yeah, exactly.

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Great work.

00:02:20.479 --> 00:02:21.599
It's a gym workout.

00:02:21.599 --> 00:02:26.479
I've done some workouts with it, like uh in my TikToks, it's pretty funny.

00:02:26.479 --> 00:02:34.719
But uh, people are always like thinking that I'm gonna fall or something, but it's way wider than they can imagine.

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Like I'm standing flat on it.

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It's I'm I'm fine unless I become 60 and can't do that anymore.

00:02:43.840 --> 00:02:50.319
Um, I love the name as well, like a great pun for Meet Me at the Smoker, which is fantastic.

00:02:50.319 --> 00:02:55.360
But where did the journey start for you in regards to smoking and grilling?

00:02:55.680 --> 00:02:57.599
Oh, it all started with my husband.

00:02:57.599 --> 00:03:12.159
He bought the workhorse pit about five years ago, but I'm the cook, so I kind of took over, and then we started doing social media, and that's where it started five years ago.

00:03:12.159 --> 00:03:16.479
So I've been meal prepping for five years on the smoker every weekend.

00:03:17.840 --> 00:03:22.080
And when you when you say meal prepping, you are you literally cooking for the whole week ahead?

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Like everything.

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Yeah.

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Yeah, we cook for the whole week.

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I never cook during the week.

00:03:27.840 --> 00:03:30.800
Um, we weigh out all our food.

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We are prepped, ready to go.

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Supper, lunch.

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We're we fast, so we don't really eat breakfast.

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So I don't have to worry about that.

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But we do eat a lot of meat.

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As it should be.

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Yeah.

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My husband eats a pound a day.

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That's why everybody's like like a pound just for lunch, and then more for supper.

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So everybody's like, wow, that you're cooking for an army?

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Like, no, I'm just cooking for my husband.

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A one-man army.

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Yeah, a one-man army.

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How how do you plan all of that out?

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Uh, do you have like a rotation that you do like different weeks throughout the month, or do you have a stock list of kind of recipes that you decide to go through?

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So it's just kind of what we feel like eating lately.

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We've been on a brisket kick and chicken.

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So we've just been eating brisket and chicken for the past four weeks.

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Uh, before that, we were on the pork butt kick.

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We'll get on kicks, like and just eat it for like a few weeks and then switch it up.

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It's just all about like what we're in the mood for.

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Sounds good.

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And so with the um obviously with the prepping, um, and if you're doing a lot of smoking at the at the at the same time, are you finding that you're doing different meats at the same time as well?

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So therefore, you're kind of continuously rotating meat throughout the smoker and moving things around.

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Yes.

00:05:00.560 --> 00:05:10.079
Like when I first get started, I put the brisket on and I let that smoke by itself because I closed my smokestack for about two hours because I want it to be really smoky.

00:05:10.079 --> 00:05:14.319
And then when I open that smokestack up, I add all my chicken.

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And then it can and then once all the chicken comes off, then I add some ribs and then some bacon and then the green beans and then the tallow and all the good stuff.

00:05:25.519 --> 00:05:28.399
It fits everything though.

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It it can change everything.

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I was gonna say I'd be worried if it's worried if it couldn't fit everything in with the size of it.

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Yes.

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What's the largest thing you've done in it?

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Just a brisket so far.

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Uh and it was like a 21 pound brisket.

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So it wasn't that big.

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It's it looks small on the smoker.

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See, I'm now googling.

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I'm now googling what 21 pounds is.

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Yeah.

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I need a whole pig on there.

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I'm googling what 21 pounds in kilos is.

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Uh it's about nine and a half, nine and a half kilos, which is about the the largest I've ever cooked in terms of a brisket.

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Yeah, that was my biggest brisket probably yet.

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What was that, 14, 16 hours job?

00:06:27.839 --> 00:06:36.319
No, it took about 11 hours smoking, and then it rested for a good yeah, about 14 hours total.

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We never get to eat it that day because it's always done at like 11, 12 o'clock at night.

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I'm not about to eat brisket at that late.

00:06:48.079 --> 00:06:52.000
I mean, there could be worse things to eat at 11, 12 o'clock at night, but yeah, I appreciate it.

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That's true.

00:06:56.720 --> 00:07:14.639
So we've um so during the kind of podcast and other episodes that we've done, we've spoken to uh a number of guests in America, and I think the conversations that we ended up having there seems to be quite sort of regional styles uh of barbecue.

00:07:14.639 --> 00:07:17.839
So is that the same in Louisiana?

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Is there kind of certain meats that are pre preferred or certain you know flavor combinations that are you know local to Louisiana?

00:07:27.279 --> 00:07:41.839
Yeah, so here, but here um it's not really uh barbecue, it's more like your ruse, like your gumbos, your e touch, uh boil curlfish, stuff like that.

00:07:41.839 --> 00:07:48.959
Um, but meat-wise, we have our cajun season, and you know, that's always good on meat.

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So we stick with that.

00:07:50.639 --> 00:07:54.399
Cajun season is what I would recommend.

00:07:55.680 --> 00:07:58.399
Like, sorry, I'll you go.

00:07:58.879 --> 00:08:04.560
No, I was just gonna say, obviously, if you know, uh with like crayfish and gumbo and things that you were you were mentioning.

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Do you do much of that in terms of smoking sort of fish and seafood on the barbecue as well?

00:08:10.560 --> 00:08:12.560
So I don't do much seafood.

00:08:12.560 --> 00:08:15.040
Um, I have done salmon before.

00:08:15.040 --> 00:08:21.759
Um, but usually like I'll smoke my chicken and I would do a chicken sausage gumbo with that.

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Or like a chicken stew with that.

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And it's so good.

00:08:28.959 --> 00:08:37.440
In the UK, compared to kind of a lot of the dishes that you're talking about there, we are, I mean, British barbecue's come a long way from what it was known for.

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I mean, if you go back into maybe 90s and 80s, we were known very much for uh burning the outside of sausages and burgers and the inside still being raw, but it's always great to be speaking to people with such kind of dexterous cuisine and trying to give different ideas and inspiring.

00:08:54.000 --> 00:09:08.879
So, for anyone who might kind of not be too aware about kind of the flavor profiles and everything that goes into things like the Cajun spices, the uh gumbos and things, how would someone from the UK start even trying to think about putting those types of dishes together?

00:09:08.879 --> 00:09:17.679
It might sound like quite a simplistic question to someone like yourself, but it's a very different cuisine over here, and it's always exciting to get the chance to eat those types of things.

00:09:18.000 --> 00:09:22.080
So we we use a lot of seasoning, we're big on salt.

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We love salt, so it's a lot of salt, pepper, garlic powder, onion powder.

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It's like a mixture of that.

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Lots of it's a little spicy, but more salty.

00:09:37.600 --> 00:09:40.559
It's so hard to explain.

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It's cooking from the heart, isn't it?

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It's that family gathering people around, enjoying it.

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You don't measure your seasoning, you just season till your ancestors tell you to start.

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I like that.

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So you might go through a lot of salt then if it's if a lot of the season being salt-based.

00:10:01.919 --> 00:10:03.360
We go through a lot of salt.

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I buy the big salt, probably last us a month.

00:10:07.679 --> 00:10:09.600
Okay, that that is a lot compared to us.

00:10:09.600 --> 00:10:13.279
I mean, the problem we've got is our ancestors liked everything bland.

00:10:13.279 --> 00:10:17.279
You know, if it could have just been on the side, that would be good.

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So we're still trying to get there.

00:10:19.120 --> 00:10:27.840
Uh again, I I think our cooking style and cuisine's come a long way over the last kind of 20 years, but uh it's it's still very different.

00:10:27.840 --> 00:10:35.919
And that's why so many Brits go across to America on holidays to experience what we would call yeah, true, true barbecue, true different cuisines, you know?

00:10:36.240 --> 00:10:38.080
Yeah, oh yeah.

00:10:38.080 --> 00:10:44.320
We um we just had two guys from the UK come to Homa and all and experience the cuisine.

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Josh and what I forget their names.

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They're big on TikTok.

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We do try and get around because uh there's there's just there's not that sort of scene yet in the UK where I mean Owen and I were talking last week, and in our local area, and when I say local from your point of view, it's probably very local, but from like a British point of view, you're talking about surrounding kind of 30 miles.

00:11:08.399 --> 00:11:13.840
There's not really any kind of smoking barbecue proper restaurants that we're able to go to.

00:11:13.840 --> 00:11:16.799
So a lot of what we have to do is off our own back.

00:11:16.799 --> 00:11:25.519
Uh, London's come a long way, there's a lot of options for us and London wise, but otherwise it's what we can find online and try and copy and replicate.

00:11:25.519 --> 00:11:29.120
And uh again, the meats are very different than we have over here as well.

00:11:29.759 --> 00:11:30.799
Oh, yeah.

00:11:30.799 --> 00:11:38.480
See, we um we have some barbecue restaurants around us, like probably 30 minutes away, you know.

00:11:38.480 --> 00:11:42.960
So that's kind of competition for me if I'm gonna sell it, you know.

00:11:43.200 --> 00:11:43.840
Yeah.

00:11:46.080 --> 00:11:50.559
But uh the good barbecue restaurants are like two hours away.

00:11:50.720 --> 00:11:50.879
Right.

00:11:51.120 --> 00:11:55.440
You know, if you want to get a good brisket, you gotta go two hours away.

00:11:55.440 --> 00:11:56.879
And I can make it at home.

00:11:56.879 --> 00:11:58.320
So why would I do that?

00:11:58.639 --> 00:11:59.360
Yeah, exactly.

00:11:59.360 --> 00:11:59.519
Right.

00:11:59.519 --> 00:12:01.840
That's what I was just about to ask Sarah, actually.

00:12:01.840 --> 00:12:15.919
Like, you know, when you when you start getting into something like barbecue and you can start making some pretty decent meats and and smokes at home, do you feel like when you go if you do go out, it just I don't know, you become more picky.

00:12:15.919 --> 00:12:18.559
Well, I can probably do that better at home.

00:12:18.879 --> 00:12:20.559
I'm I am very picky.

00:12:20.559 --> 00:12:27.279
We we are we are not big fans of going out to eat because like I just know my steak is better.

00:12:27.279 --> 00:12:29.440
Like it's so much better.

00:12:29.440 --> 00:12:35.679
I could do it better at home on some coals or my brisket, like it's not dry.

00:12:35.679 --> 00:12:37.679
I don't know.

00:12:37.679 --> 00:12:41.279
It's cheaper too, and you get more brisket.

00:12:41.679 --> 00:12:42.720
That is true.

00:12:42.720 --> 00:12:44.960
That is true.

00:12:44.960 --> 00:12:50.000
So just out of interest, then also you've got the big smoker sat, you know, sat behind you there that we can see.

00:12:50.000 --> 00:12:58.720
Um, do you have any other barbecues or or or grills or anything like that in your collection, or are you just a one one smoker person?

00:12:59.200 --> 00:13:05.120
So I do still have my 1969 workhorse pit, and I just have this one.

00:13:05.120 --> 00:13:07.120
So I only have two for now.

00:13:07.120 --> 00:13:14.799
I will eventually be letting go my workhorse pit, though, because it's just I I always use this one.

00:13:17.120 --> 00:13:19.759
And some of those techniques you talked about as well.

00:13:19.759 --> 00:13:25.120
How did you go around kind of developing those and learning those during that journey?

00:13:26.480 --> 00:13:35.360
So my husband literally taught me everything I know, like that from learning the internal temperature and wrapping the meat.

00:13:35.360 --> 00:13:39.360
Um, we kind of started smoking the food together.

00:13:39.360 --> 00:13:47.039
He taught me how to shred all the meat, cut the brisket, trim it, all the things.

00:13:47.039 --> 00:13:55.279
And then I also like looked at Heath Rowles on TikTok and YouTube and all the big gurus.

00:13:59.759 --> 00:14:08.320
Um so just out of interest, what when you kind of obviously the meal prep is I'm gonna go right back to the beginning now.

00:14:08.320 --> 00:14:11.279
You know, you're talking about meal prep and you do everything for a week.

00:14:11.279 --> 00:14:20.879
Do you typically do a is everything more on a low and slow basis, or do you still do some hot and fast grill, you know, hot and fast style cooking?

00:14:20.879 --> 00:14:26.399
Um, I'm assuming you can probably do something around the firebox, couldn't you, where you can do some hot and fast.

00:14:27.519 --> 00:14:34.480
So yeah, I can do hot and fast, but I I stick to low and slow because I like a smokier taste.

00:14:34.480 --> 00:14:38.559
I just find everything tastes more smoky when you do it that way.

00:14:38.559 --> 00:14:40.080
Um, hot and fast.

00:14:40.080 --> 00:14:42.399
I've tried the pork butt that way before.

00:14:42.399 --> 00:14:44.080
I didn't like it as much.

00:14:44.080 --> 00:14:46.480
So I stick with low and slow.

00:14:49.279 --> 00:14:52.320
Is there a particular wood uh combination?

00:14:52.320 --> 00:14:55.679
You know, do you do you stick to one type of wood or is there a combination?

00:14:55.679 --> 00:14:57.200
What's your normal kind of smoke?

00:14:57.679 --> 00:15:06.720
So I am stuck with oak right now because I'm stocked up with I mean trees from the hurricane we had a couple years ago.

00:15:06.720 --> 00:15:11.440
We went collect all around the roads, getting all the wood.

00:15:11.440 --> 00:15:17.360
So we have a bunch of free logs and racks right behind me.

00:15:17.360 --> 00:15:20.480
Not gonna show because I have so much stuff back there.

00:15:22.159 --> 00:15:24.720
I mean, oak's a great choice for brisket, right?

00:15:25.919 --> 00:15:31.679
It is, and we just cut down a pecan tree, so I will have some pecan as well.

00:15:31.679 --> 00:15:33.519
So those are the two I kind of stick with.

00:15:33.519 --> 00:15:35.279
That's what we got around here.

00:15:35.279 --> 00:15:37.519
So that's where I step wet.

00:15:37.519 --> 00:15:39.519
What about y'all?

00:15:39.519 --> 00:15:40.559
What can y'all use?

00:15:40.960 --> 00:15:44.159
Uh uh oak for sure.

00:15:44.159 --> 00:15:48.639
Um I don't mind a bit of apple or cherry.

00:15:48.639 --> 00:15:52.080
Um a bit of sweeter stuff.

00:15:52.080 --> 00:15:54.080
Uh, I think more for pork.

00:15:54.080 --> 00:16:06.799
Um and then when I so I've got like an asado style, so a like an Argentinian style that you could kind of uh bring the uh grill up and down and put it over the flames.

00:16:06.799 --> 00:16:13.120
I normally use a beech or an ash uh ink sort of uh English tree.

00:16:13.120 --> 00:16:17.679
Um but half the time it's what I can get my hands on.

00:16:18.000 --> 00:16:19.840
I would love one of those.

00:16:19.840 --> 00:16:23.600
Maybe one day I'll add that to the smoker uh collection.

00:16:24.240 --> 00:16:25.039
It's pretty new.

00:16:25.039 --> 00:16:29.200
I've only had it for a few months, so uh still still getting used to it.

00:16:29.200 --> 00:16:30.399
But yeah, they are great fun.

00:16:30.720 --> 00:16:31.120
That's cool.

00:16:31.120 --> 00:16:32.080
That's so cool.

00:16:32.960 --> 00:16:35.360
I'm um I'm I'm stuck on cherry at the moment.

00:16:35.360 --> 00:16:38.799
I absolutely love how it smells when you're smoking with it.

00:16:38.799 --> 00:16:44.879
I've got a comado that I do most of my bits in, and I just love the profile it gives, particularly to beef.

00:16:44.879 --> 00:16:51.759
You know, I think kind of beef short ribs with cherry on are absolutely stunning and I love it.

00:16:51.759 --> 00:16:56.559
Um, I've done quite a bit with apple wood as well in the past, but I I keep coming back to cherry.

00:16:56.559 --> 00:17:06.079
A lot of it I think is because if I know that I'm gonna be smoking something for anywhere between eight and 16 hours, I just like that smell being around.

00:17:06.400 --> 00:17:08.480
Yeah, yeah, it does smell good.

00:17:08.480 --> 00:17:14.000
I have smoked with that wood before, but we quit buying it since we're stacked up.

00:17:14.319 --> 00:17:15.119
Yeah, why would you?

00:17:15.279 --> 00:17:18.319
Why would you if you've got all that good quality milk to use?

00:17:18.319 --> 00:17:26.720
Do you not find Dan that with cherry, especially with beef, it's a bit it's a bit too mild in terms of smoke flavour?

00:17:27.359 --> 00:17:32.319
I think it depends how what what you're doing with it and how you're smoking it.

00:17:32.319 --> 00:17:48.559
If you're gonna be doing like uh a Texas crunch or something like that, you need to make sure that you're definitely getting enough time under the sort of with the smoke, I should say, before you wrap it too much and or or even boat it to make sure that it's getting the smoke the whole time.

00:17:48.559 --> 00:17:53.759
But um, more and more often I'm trying to get through it without having to wrap it.

00:17:53.759 --> 00:18:03.200
Uh, the difference being with any kind of British beef that we're using, kind of grass fed it, it doesn't have the same sort of level of marbling that um the American meat has.

00:18:03.200 --> 00:18:05.359
So you've got to be a wee find anyway.

00:18:05.359 --> 00:18:14.079
Unless I'm using imported meat, I've got to be so much more careful about smoking it over those sort of times and making sure it keeps moisture in.

00:18:14.079 --> 00:18:17.759
Whereas if you're wrapping it, you can add a lot of moisture in there to kind of help that.

00:18:17.759 --> 00:18:24.240
But it it can, as you rightly said, oh, knock back a bit of that kind of smoky flavor you're getting from the cherry.

00:18:24.480 --> 00:18:29.759
But have you ever done a foil boat brisket?

00:18:30.319 --> 00:18:32.880
Yeah, um, I've I've done it a few times.

00:18:32.880 --> 00:18:37.599
Yeah, smokier, yeah, because you've got the top out to be able to do that.

00:18:38.240 --> 00:18:39.119
That's why I do it that way.

00:18:39.119 --> 00:18:40.720
I love the smoking taste.

00:18:40.960 --> 00:18:42.559
Yeah, exactly.

00:18:42.559 --> 00:18:45.839
Um, but again, I've I've never done a four boat.

00:18:46.000 --> 00:18:46.400
Have you not?

00:18:46.400 --> 00:18:47.200
Oh, it's worth doing.

00:18:47.920 --> 00:18:48.880
I don't think I have, no.

00:18:49.119 --> 00:18:50.400
Oh, you've got to try it.

00:18:51.039 --> 00:18:53.440
Yeah, I'd uh it's never even crossed my mind.

00:18:53.440 --> 00:18:57.519
I just always go for as long as I can and then butcher's paper.

00:18:57.680 --> 00:19:00.640
Straight I oh you gotta try it.

00:19:00.640 --> 00:19:13.759
It holds juices, and you can just scoop it up, put it in the pan, wrap it, put it to the side to rest, you know, and then when you cut it open, oh my gosh, you still have all that juice.

00:19:13.759 --> 00:19:15.119
It's perfect.

00:19:15.119 --> 00:19:16.799
You gotta try smoke because it's a good thing.

00:19:17.039 --> 00:19:21.599
It seems so you know, it seems so logical to do, but yeah, never just never tried it.

00:19:21.839 --> 00:19:22.480
Yeah.

00:19:22.799 --> 00:19:24.400
Oh, yeah, it's any favorite way.

00:19:24.400 --> 00:19:30.720
Depending on what you're spritzing with as well, you can get so much more of that flavor and action on it, too.

00:19:30.720 --> 00:19:33.279
Um, it's definitely worth trying, though.

00:19:33.279 --> 00:19:34.160
I would say.

00:19:34.160 --> 00:19:42.720
I I have also, again, I've not really done it with any grass-fed meat, more the imported stuff, but just not wrapped at all.

00:19:42.720 --> 00:19:46.079
Much more kind of careful and getting through it.

00:19:46.079 --> 00:19:50.240
I mean, making sure I've got a tray underneath the catching pieces.

00:19:50.240 --> 00:19:52.799
Yeah, exactly that.

00:19:52.799 --> 00:20:00.880
But um, it's another way to get much more of that smoke in, so it kind of counteracts the less amount of time that like an oak would need before you fully wrap it.

00:20:00.880 --> 00:20:03.680
You can give it much longer underneath that smoke profile.

00:20:04.240 --> 00:20:04.880
Yeah.

00:20:06.160 --> 00:20:06.799
There we go.

00:20:06.960 --> 00:20:07.680
Oh yeah.

00:20:08.000 --> 00:20:11.039
So so obviously we're it's a Friday night.

00:20:11.039 --> 00:20:12.799
You're about to go into a weekend.

00:20:12.799 --> 00:20:16.319
So what's what's on the uh what's on the menu for the smoking this weekend?

00:20:16.559 --> 00:20:21.359
Oh, we got we got three pork buds, we got four whole chickens we're doing.

00:20:21.359 --> 00:20:23.920
And got bacon, of course.

00:20:23.920 --> 00:20:26.720
We got some, we're gonna do some poppers.

00:20:26.720 --> 00:20:28.720
Wild hog poppers.

00:20:28.720 --> 00:20:32.160
It's uh y'all ever had wild hog or heard of that?

00:20:33.839 --> 00:20:37.359
Uh uh I suppose it's our wild boar, isn't it?

00:20:37.359 --> 00:20:38.960
Yeah, yeah.

00:20:39.279 --> 00:20:42.319
Yeah, so you catch it around here, it's a wild pig.

00:20:42.319 --> 00:20:44.160
Um it's so good.

00:20:44.160 --> 00:20:48.799
I put that in the poppers and you put cream cheese, around that, and bacon.

00:20:48.799 --> 00:20:50.720
So we're making that this weekend.

00:20:50.720 --> 00:20:53.279
Some sweet potatoes and green beans.

00:20:53.279 --> 00:20:54.880
That's about it.

00:20:55.200 --> 00:20:57.920
And you do you do the vegetables on the grill as well?

00:20:58.160 --> 00:21:00.319
Yeah, I do everything on the smoker.

00:21:00.319 --> 00:21:02.079
I never cook inside.

00:21:02.079 --> 00:21:07.519
It's too hot here to cook inside.

00:21:08.319 --> 00:21:09.920
And is that all year round?

00:21:10.799 --> 00:21:11.599
All year, yeah.

00:21:11.599 --> 00:21:15.359
I mean the winter, we have winter, you know, it gets cold.

00:21:15.680 --> 00:21:16.079
Yeah.

00:21:16.400 --> 00:21:18.319
It's just different, you know.

00:21:18.319 --> 00:21:21.359
It's it's I mean, it's so hot.

00:21:21.359 --> 00:21:25.200
It stays hot till probably December.

00:21:25.599 --> 00:21:26.160
Wow.

00:21:26.160 --> 00:21:32.720
Yeah, that's I can understand why it's just so much easier to cook outside.

00:21:33.039 --> 00:21:38.480
Now we did have snow one time in January, this past January.

00:21:38.480 --> 00:21:45.039
First time in 30 years of my life that I've ever seen snow in Louisiana.

00:21:45.519 --> 00:21:47.279
That must be an exciting day, right?

00:21:47.279 --> 00:21:48.880
An exciting day.

00:21:49.279 --> 00:21:51.839
It was like, I mean, to your knees.

00:21:51.839 --> 00:21:56.880
I've never seen snow like this, but I hated it because it was so cold.

00:21:56.880 --> 00:21:57.599
I hated it.

00:21:57.599 --> 00:22:02.960
It was like, I'm so glad I never traveled to see this because I don't like it.

00:22:04.400 --> 00:22:06.880
You you can compare those temperatures to what we've got.

00:22:06.880 --> 00:22:17.119
So we are 12th of September at the moment, and uh the high that we had today here in the UK or with me in Ipswich anyway was 62 Fahrenheit.

00:22:17.119 --> 00:22:19.920
So around like sort of 17 Celsius.

00:22:19.920 --> 00:22:23.279
And I mean, that feels like that's hot at the moment.

00:22:23.279 --> 00:22:26.400
It started to get proper cold in the evenings and things.

00:22:26.400 --> 00:22:34.079
Um hardcore barbecuers will still be out even over kind of Christmas when we've got snow on the ground and things.

00:22:34.079 --> 00:22:41.200
But you're right, I imagine when it's that hot, you want to be outside, it's like smoking and cooking outside as much as you can.

00:22:41.519 --> 00:22:43.200
Oh, yeah, absolutely.

00:22:43.200 --> 00:22:49.279
And and even during the winter here, like you can be in pants and a muscle shirt.

00:22:49.279 --> 00:22:52.400
That's how cold it is.

00:22:52.400 --> 00:22:56.240
No, so I'll be just fine.

00:22:56.240 --> 00:22:59.519
That's why I smoke all year round.

00:22:59.839 --> 00:23:01.440
Yeah, it's great.

00:23:01.440 --> 00:23:04.319
Barbecue 365, as it should be.

00:23:04.960 --> 00:23:05.839
That's right.

00:23:05.839 --> 00:23:07.599
My neighbors probably hate it.

00:23:07.599 --> 00:23:08.559
I don't know.

00:23:09.440 --> 00:23:12.880
Are they big barbecuers or or or on your street?

00:23:12.880 --> 00:23:14.640
You you guys are the barbecuers.

00:23:14.960 --> 00:23:17.920
Some are, but uh, we are the barbecuers.

00:23:17.920 --> 00:23:19.039
We are.

00:23:19.039 --> 00:23:22.160
They didn't really know till this arrived.

00:23:22.880 --> 00:23:24.160
I mean it's pretty hard to miss.

00:23:24.400 --> 00:23:29.279
It was allowed, you know, arriving at seven o'clock at night, everybody seeing it.

00:23:32.480 --> 00:23:39.359
So kind of in and around your local area, um obviously A is barbecue quite popular.

00:23:39.359 --> 00:23:48.000
Um, do you get like sort of lots of competitions and and and things like that with, you know, within your local-ish area?

00:23:48.559 --> 00:23:55.119
I'd say I have to travel for competitions, you know, like I've like to Texas and stuff.

00:23:55.119 --> 00:24:08.079
Uh, I did go to they we do have local cook-offs and stuff, but I did go to a local one about an hour away, but not many around here in my area.

00:24:08.079 --> 00:24:09.920
I'll have to travel.

00:24:09.920 --> 00:24:12.480
And we don't mind traveling, it's fun.

00:24:12.480 --> 00:24:19.359
We traveled to meet some TikTok friends in Texas, and it was a barbecue competition that they put on.

00:24:19.359 --> 00:24:20.640
It was so fun.

00:24:20.640 --> 00:24:21.279
So fun.

00:24:21.680 --> 00:24:22.480
Did you get involved?

00:24:22.480 --> 00:24:24.079
Did you get involved in cooking?

00:24:24.400 --> 00:24:28.799
I did not get involved in cooking because it would be too much to travel with the smoker.

00:24:28.799 --> 00:24:31.039
Yeah, but they did ask me a judge.

00:24:31.039 --> 00:24:35.839
So I did get to eat a ton of burgers and wings, and it was great.

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00:25:41.359 --> 00:25:57.839
Visit aoskitchens.co.uk I want to talk about barbecue um competitions because Owen and I have been a little bit obsessed because it's harder for us to find kind of the same quality competitions in the UK.

00:25:57.839 --> 00:25:59.440
They're a lot less frequent.

00:25:59.440 --> 00:26:11.279
And we've often talked about 40th birthdays going over and doing a tour and trying to hit as many competitions as we can at the right time to absorb that, learn more and enjoy all of that.

00:26:11.279 --> 00:26:16.480
The competitions that you've gone to, I mean, it must be a very different experience if you're judging.

00:26:16.480 --> 00:26:30.160
But how stressful are the competitions, whether you're watching other people doing it and seeing how they're reacting, or if it's something that you want to nail and get perfect, you know, how how what is that experience like over those long cooks for competition?

00:26:30.559 --> 00:26:31.839
Oh, it's stressful.

00:26:31.839 --> 00:26:44.880
You can see it on their face, they gotta have it done at a certain time, and that's why I don't mind being on the other side judging, because I don't have to worry about having something done on time.

00:26:44.880 --> 00:26:52.640
Uh, I'm a big person when I just want to cook when I want to cook and not have to be done.

00:26:52.640 --> 00:26:57.920
But um I forgot what I was gonna say.

00:26:57.920 --> 00:27:00.640
You could see the stress on their face.

00:27:00.640 --> 00:27:06.720
I mean, every barbecue competition is nerve-wracking.

00:27:06.720 --> 00:27:10.880
But if I was coming to the US, I would go to Memphis in May.

00:27:10.880 --> 00:27:14.559
That's the biggest one that you would hear about.

00:27:14.559 --> 00:27:19.200
Have y'all heard of Memphis in May?

00:27:19.599 --> 00:27:22.319
No, I think I have no, it's not been mentioned before.

00:27:22.319 --> 00:27:24.720
What 92, three episodes in?

00:27:25.279 --> 00:27:27.359
I don't know much about it.

00:27:27.359 --> 00:27:30.000
You know, my husband's always talked about it.

00:27:30.000 --> 00:27:33.599
We plan to go next year in May, because it's in May.

00:27:33.599 --> 00:27:37.680
Heath Rowles actually just won this past Memphis in May.

00:27:37.680 --> 00:27:38.559
He won.

00:27:38.559 --> 00:27:48.160
So um it's a a huge, I think it's in uh so it's in Memphis, Tennessee, I think.

00:27:48.160 --> 00:27:51.119
And it's just like it's huge.

00:27:51.119 --> 00:27:55.200
I can't tell you how many tents because I don't know all the knowledge, you know.

00:27:55.200 --> 00:27:56.079
But look it up.

00:27:56.079 --> 00:27:58.079
Look it up, Memphis and May.

00:27:58.559 --> 00:28:05.200
We will do it because I mean we've talked a lot about the fact that Owen thrives cooking for people and really enjoys it.

00:28:05.200 --> 00:28:06.319
Whereas I struggle.

00:28:06.319 --> 00:28:11.920
So if I've got people coming over and I'm barbecuing, I ideally want everything resting before they even come.

00:28:11.920 --> 00:28:15.680
So I can more focus on on kind of hosting and everything.

00:28:15.680 --> 00:28:20.559
Whereas Owen's very much more of a showman when when he's uh kind of barbecuing and make sure he's gonna be.

00:28:20.720 --> 00:28:27.519
Yeah, I'm like you, I want to be done, I want it resting, so then I can entertain and yes, I'm like that.

00:28:27.519 --> 00:28:28.160
I like that.

00:28:28.799 --> 00:28:31.920
I I I don't think it's anything to do with being a showman, Dan.

00:28:31.920 --> 00:28:33.440
It's just all it is though.

00:28:33.440 --> 00:28:35.599
No, it's it's just that I don't have to talk to people.

00:28:35.599 --> 00:28:38.160
If I'm too busy cooking, then I don't have to talk.

00:28:38.559 --> 00:28:44.559
I was gonna say, you don't want to have to socialize, he wants to be awake working, and then he'll socialize when we eat him.

00:28:44.799 --> 00:28:45.200
That's right.

00:28:45.279 --> 00:28:48.079
Yeah, so just a little bit of socialization.

00:28:48.400 --> 00:28:49.279
Yeah, that's it.

00:28:49.279 --> 00:28:52.640
And I can drink more beer just sat by the barbecue on my own.

00:28:52.960 --> 00:29:07.440
So we've talked multiple times about potentially entering like a competition in the UK somewhere, but between the two of us, we just haven't organized it, and my panic at knowing what it would feel like trying to do it and nail something.

00:29:08.319 --> 00:29:16.799
So that's why I I'm not really interested in doing a competition because you gotta like, oh my gosh, you gotta remember every bring everything.

00:29:16.799 --> 00:29:18.480
What if you could get some?

00:29:18.480 --> 00:29:22.240
Not for me.

00:29:22.240 --> 00:29:25.119
I wanna enjoy my cook, I want to just relax.

00:29:25.119 --> 00:29:27.359
I like it to be enjoyable.

00:29:28.480 --> 00:29:34.559
So if you had to choose one thing to cook and one thing only, what would it be?

00:29:34.559 --> 00:29:36.480
What's your kind of go-to?

00:29:37.920 --> 00:29:38.640
Brisket.

00:29:39.279 --> 00:29:39.680
Yeah.

00:29:40.079 --> 00:29:41.200
It would be brisket.

00:29:41.200 --> 00:29:43.440
That's my favorite thing to cook.

00:29:43.440 --> 00:29:45.599
I love how long it takes.

00:29:45.599 --> 00:29:52.160
And then like it's so satisfying at the end when it like just comes out perfect, and you're like, I did that.

00:29:53.519 --> 00:29:54.880
And a particular flavor?

00:29:54.880 --> 00:29:59.680
Do you just salt pepper garlic, or are you C or salt pepper garlic?

00:29:59.680 --> 00:29:59.839
Yeah.

00:30:00.880 --> 00:30:02.799
I love a lot of salt.

00:30:02.799 --> 00:30:07.440
Now, do y'all use a lot of salt?

00:30:08.400 --> 00:30:15.359
I would say for UK people, we probably do, but compared to the amount of salt that you're using, no, no way at all.

00:30:15.359 --> 00:30:18.319
The size of container of salt you were describing earlier was a little bit more than a lot of things.

00:30:19.680 --> 00:30:27.279
I'm gonna have to make my SPG and send it to you guys and see if it's enough salt for you guys.

00:30:27.759 --> 00:30:28.000
Yeah.

00:30:29.920 --> 00:30:32.240
If y'all's is as salty as mine.

00:30:34.079 --> 00:30:38.240
Yeah, I um I know my wife and kids are like there.

00:30:38.240 --> 00:30:40.240
They like a lot more salt than I do.

00:30:40.240 --> 00:30:46.000
Um, I did buy a pre-made SPG and it was actually too salty for me.

00:30:46.000 --> 00:30:53.680
I kind of almost had to brush a bit of bark off just to get rid of that salty flavour, which I know it sounds criminal, doesn't it?

00:30:53.839 --> 00:30:56.319
But oh that's horrible.

00:31:00.079 --> 00:31:04.079
But I suppose if you spend all those hours trying to build bark and then you taste it, you know.

00:31:04.799 --> 00:31:09.599
I think then you don't like it.

00:31:10.240 --> 00:31:11.200
Oh yeah.

00:31:11.200 --> 00:31:20.480
I think something that we're very guilty of in the UK as well, is we don't tend to brine like our birds before we cook them very much at all.

00:31:20.480 --> 00:31:22.240
It's quite rare to hear people doing that.

00:31:22.240 --> 00:31:35.839
Whereas everything I see of kind of Americans, um, whether it's in the Thanksgiving, where it's just cooking in general on the grill, there's a lot more brining involved, which is gonna help that salt proper permeate into the birds as well.

00:31:35.839 --> 00:31:44.880
It's some I don't know if you've kind of tried doing proper brines on on chicken and things, oh the only brine I've done is on turkeys.

00:31:45.680 --> 00:31:53.039
Uh that's all I've ever brind, and I find that it just helps it come out not so dry, you know.

00:31:53.039 --> 00:31:55.440
Yeah, because the turkey's pretty dry.

00:31:55.759 --> 00:32:00.079
It feels intimidating to me to give it a go, which I don't know why.

00:32:00.079 --> 00:32:01.839
The worst thing I'm gonna do is mess up a turkey, right?

00:32:03.599 --> 00:32:06.880
Because I was like, oh my god, like I'm trying this brine.

00:32:06.880 --> 00:32:10.400
Like, what if it makes this big old turkey taste disgusting?

00:32:10.400 --> 00:32:12.079
But it actually was good.

00:32:12.079 --> 00:32:21.680
Uh it was just like some orange dip orange juice, rosemary thyme, like the the basic turkey brine, you know?

00:32:21.680 --> 00:32:24.240
Um, and it came out great.

00:32:24.240 --> 00:32:29.039
Definitely recommend trying a turkey brine, but I don't brine anything else.

00:32:29.359 --> 00:32:41.599
No, I don't I've I've never brined actually, I did do a I did do a pork once, and there was a particular reason I had to inject it and brine it in something.

00:32:41.599 --> 00:32:44.960
I can't remember what the recipe was, but that's the only thing I've ever done.

00:32:44.960 --> 00:32:51.839
I typically, even turkeys full birds, just whack it on with no brining and hope for the best.

00:32:55.839 --> 00:32:58.480
I never think oh, what was that?

00:32:58.799 --> 00:33:14.240
I said it's surprising how I do I do do kind of br dry brining though, where I'll assault everything the day before and leave it kind of in the fridge for at least 24 hours, and the difference that makes on chicken and turkey is huge.

00:33:14.240 --> 00:33:18.480
I mean, you can even like kind of feel and see the difference before you even start cooking it.

00:33:18.480 --> 00:33:23.519
So I might like a brine must take it to such much more of a different level.

00:33:23.839 --> 00:33:26.799
Yeah, I've never tried the dry brine.

00:33:26.799 --> 00:33:28.160
I'm gonna have to try that.

00:33:29.759 --> 00:33:47.519
I kind of like doing it on you can do it on steaks where it's much better overnight, but you you can do it kind of over the course of maybe two hours, and it's interesting to watch if you check the fridge at different stages where you see all of the moisture drawn out by the salt, and then it slowly just goes back in.

00:33:47.519 --> 00:33:54.960
And the difference that it makes is really surprising, particularly with the much thicker cuts of steak that you're doing.

00:33:54.960 --> 00:34:06.720
If you're doing like a reverse sear or something like that, on like a thick, thick tomahawk, think often it's very easy to maybe not for yourself, but under season it or make sure you've got enough flavour going through that.

00:34:06.720 --> 00:34:10.239
But a dry brine really helps bring all that out.

00:34:11.440 --> 00:34:13.360
I'm gonna have to give that a go.

00:34:13.360 --> 00:34:15.199
I never tried it.

00:34:15.840 --> 00:34:17.119
Me neither.

00:34:17.119 --> 00:34:18.320
Oh, yeah.

00:34:18.320 --> 00:34:18.960
Get involved.

00:34:19.119 --> 00:34:19.599
Get involved.

00:34:20.239 --> 00:34:23.760
Oh, we're gonna have to uh try that then.

00:34:24.960 --> 00:34:31.840
So I think what uh it's probably a good time, Sarah, that we move on to one of the things that we hold very dear on the podcast.

00:34:31.840 --> 00:34:35.760
And uh we want to hear about some of the cooks that don't go so well.

00:34:35.760 --> 00:34:39.679
Hopefully there's a funny story or two, but our barbecue fails.

00:34:39.679 --> 00:34:47.039
So have you got a nice or funny or disastrous barbecue fail that you're you're willing to share with the group?

00:34:47.360 --> 00:34:48.239
I really do.

00:34:48.239 --> 00:34:50.079
It's my first brisket.

00:34:50.079 --> 00:34:52.239
I'm smoking by myself.

00:34:52.239 --> 00:35:01.119
My husband's at work this day, and I'm smoking on my workhorse pit in 1969, so it's smaller than this one.

00:35:01.119 --> 00:35:07.039
And I was worried about it because it's for a party, so like it gotta come out good.

00:35:07.039 --> 00:35:08.719
It's our friends.

00:35:08.719 --> 00:35:12.960
Well, I go inside, I just wrapped it.

00:35:12.960 --> 00:35:19.840
I go inside, heat me up some lunch, I come outside, the whole pit is on fire.

00:35:19.840 --> 00:35:22.400
I'm like, oh my god, I freaked out.

00:35:22.400 --> 00:35:34.239
I opened the lid, I had some heat gloves, I just opened the brisket, grabbed it, re-wrapped it, threw it back on the smoker, and I was hoping for the best.

00:35:34.239 --> 00:35:39.440
And I'm like, I am not telling Logan about this, I'm not gonna tell him.

00:35:39.440 --> 00:35:42.239
And then I'm like, well, what if it don't come out good?

00:35:42.239 --> 00:35:43.840
I'm gonna have to tell him what happened.

00:35:43.840 --> 00:35:46.559
So I told him, he's like, Oh, I hope it comes out good.

00:35:46.559 --> 00:35:48.320
He had me all worried.

00:35:48.320 --> 00:35:51.599
Don't you know it still came out good?

00:35:51.599 --> 00:35:54.079
It caught on fire.

00:35:54.079 --> 00:35:56.079
I mean, my brisket was on fire.

00:35:56.079 --> 00:35:59.760
The butcher paper was oh, it was so scary.

00:35:59.760 --> 00:36:02.239
I thought I was about to burn a house down.

00:36:02.239 --> 00:36:07.679
Like by my I was like, of course, my first cook by myself with this pit.

00:36:07.679 --> 00:36:12.000
He's at work, and I'm gonna catch everything on fire.

00:36:13.119 --> 00:36:15.360
You're putting on a show, that's what you were doing.

00:36:15.679 --> 00:36:17.199
Yeah, I was playing on a show.

00:36:17.199 --> 00:36:21.760
Oh, it was oh, it was a show.

00:36:21.760 --> 00:36:22.960
Too much wood.

00:36:22.960 --> 00:36:24.400
I had just added a log.

00:36:24.400 --> 00:36:25.760
I had put too much wood on it.

00:36:25.760 --> 00:36:34.400
I was I was about to the grease, the grease caught on fire, and the whole pit was on fire, everything was burning.

00:36:34.400 --> 00:36:35.679
Now I like that.

00:36:35.679 --> 00:36:36.559
Did you have anything else?

00:36:36.559 --> 00:36:42.719
It wasn't my best brisket because it caught on fire.

00:36:43.119 --> 00:36:46.320
Did you have anything else on the grill at the same time or just the brisket?

00:36:46.719 --> 00:36:50.400
Uh luckily, I just had the brisket and the tallow.

00:36:50.400 --> 00:36:54.159
I did have the tallow, so I had to take the tallow off as well.

00:36:54.159 --> 00:36:57.039
You know, that that was popping, you know.

00:36:57.039 --> 00:36:59.760
Fire grease.

00:37:00.320 --> 00:37:02.400
The French will call that flombeid, all right?

00:37:02.400 --> 00:37:04.239
So you're just upping the technique game.

00:37:04.239 --> 00:37:06.960
That's what you're doing, just flombeing the brisket.

00:37:09.039 --> 00:37:11.199
Give it that extra flavor, huh?

00:37:11.440 --> 00:37:12.400
Yeah, exactly.

00:37:12.400 --> 00:37:23.199
I um I ruined some really great steak the other week by being just my clumsy self, really.

00:37:23.199 --> 00:37:31.039
Um, so did some steaks out on the grill, was at Verset them, quite thick things, put a lot of time and effort into it.

00:37:31.039 --> 00:37:32.559
I was really looking forward to it.

00:37:32.559 --> 00:37:35.840
Served my wife's up so she's into like eating.

00:37:35.840 --> 00:37:39.440
I've prepped mine, cut it all up so it looks great.

00:37:39.440 --> 00:37:44.559
Go to put some pepper on it and realize that the pepper shaker that we've got is just empty.

00:37:44.559 --> 00:37:47.440
So I get like the big kind of ground pepper thing.

00:37:47.440 --> 00:37:50.400
I was like, well, I'll fill something, I'll fill that up afterwards.

00:37:50.400 --> 00:38:00.960
One little kind of push over the top lid comes off pepper everywhere, and I'm just stood there, like crying, trying to work out how to do it, how to get it off.

00:38:00.960 --> 00:38:06.079
So I um I'm a doldo in this, so he doesn't know what's coming next.

00:38:06.079 --> 00:38:18.559
I spotted my vacuum cleaner on the side, and I was like, if I turned the vacuum cleaner on and held it far away enough, could I try and get some of that pepper up without getting everywhere near it?

00:38:18.559 --> 00:38:19.440
It it doesn't work.

00:38:19.440 --> 00:38:22.800
I mean, you can get some of it off, but you save it off.

00:38:22.800 --> 00:38:25.679
Uh I tried Taylor Swifting it, but it didn't work.

00:38:25.679 --> 00:38:28.480
It's still absolutely covered.

00:38:28.559 --> 00:38:32.159
I suppose the moisture from the meat has made it stick.

00:38:32.159 --> 00:38:36.239
I'd have not seen that if that was me, I'd have gone straight to the tap and just washed it off.

00:38:36.239 --> 00:38:37.199
Just washed it.

00:38:37.199 --> 00:38:38.800
Put it on the tap.

00:38:39.760 --> 00:38:41.519
I'm an idiot though, you know.

00:38:41.519 --> 00:38:43.679
I am I'm an extravagant idiot.

00:38:44.320 --> 00:38:49.920
I'd have probably rinsed it if it didn't shake off, or like wipe it maybe with a paper towel.

00:38:49.920 --> 00:38:50.480
I don't know.

00:38:50.719 --> 00:38:52.320
I did I did use a paper towel.

00:38:52.320 --> 00:38:54.400
I I still ate a lot of it.

00:38:54.400 --> 00:39:08.000
I I basically threw a little out, got annoyed at myself, got a separate plate, put towel on it, and then turned the steak upside down on that, and then tried to eat it off that and scraping off the bottom bit of the steak.

00:39:08.960 --> 00:39:10.559
Basically, just leaving that.

00:39:10.559 --> 00:39:18.480
I mean, it's still funny to pick pictures in you with a little like Henry Hoover just kind of trying to suck the paper out.

00:39:18.480 --> 00:39:20.400
But I've been really bad.

00:39:20.400 --> 00:39:23.760
I don't have any fails because Oh, look at show-off, right?

00:39:23.760 --> 00:39:25.039
No, it's not that.

00:39:25.039 --> 00:39:32.000
It's just I've not had over the last week and a half, I've just not had any time to I haven't actually barbecued for over a week now.

00:39:32.000 --> 00:39:34.400
People starting to get withdrawal symptoms.

00:39:34.719 --> 00:39:36.880
Oh man, you you got a barbecue.

00:39:37.039 --> 00:39:37.280
I know.

00:39:37.599 --> 00:39:39.360
Looks like you're gonna be first weekend.

00:39:39.599 --> 00:39:42.480
I know, I'm going to someone else's barbecue tomorrow.

00:39:42.480 --> 00:39:46.159
Um, so I'm not even going to be barbecuing tomorrow.

00:39:46.159 --> 00:39:50.559
Uh I may have to do something on Sunday.

00:39:50.559 --> 00:39:52.079
Otherwise, uh, yeah.

00:39:52.239 --> 00:39:53.599
I'll do some weird.

00:39:54.719 --> 00:39:54.800
Yeah.

00:39:55.280 --> 00:39:56.320
Something small.

00:39:57.840 --> 00:39:58.480
Definitely.

00:39:58.480 --> 00:39:59.119
Definitely.

00:39:59.119 --> 00:40:10.800
Well, I've my daughter's uh my daughter's uh high school and she's taking food technology, and uh she's she's got to do some cooking as part of her homework, so I'm kind of sort of trying to push her.

00:40:10.800 --> 00:40:15.199
Well, let's you cook the family dinner on Sunday, and maybe we should do it outside.

00:40:15.199 --> 00:40:18.880
Let me teach you how to do uh how to do some barbecuing.

00:40:18.880 --> 00:40:23.280
So I'm hoping I can get her to cook dinner that matches her homework, yeah.

00:40:23.280 --> 00:40:25.360
But just doing it outside.

00:40:25.840 --> 00:40:29.440
Yeah, we'll see.

00:40:29.440 --> 00:40:33.519
I try to get my niece out here, but she don't like to come outside.

00:40:33.519 --> 00:40:40.559
She's 13, she just likes to be on the TikTok.

00:40:41.039 --> 00:40:43.440
Yeah, same age as my daughter.

00:40:43.440 --> 00:40:49.840
Her daughter's eight and a half, and she's desperate for like a phone or anything that she can do.

00:40:49.840 --> 00:40:52.239
That's trying to hold off as long as possible.

00:40:52.639 --> 00:40:54.719
Hold off trying so hard.

00:40:54.880 --> 00:40:56.639
But some of her friends at school have got it.

00:40:56.639 --> 00:40:57.280
That's the problem.

00:40:57.599 --> 00:41:00.320
Yeah, it's so hard when the friends got it.

00:41:00.320 --> 00:41:02.559
It's like you don't want to leave them out.

00:41:02.880 --> 00:41:05.519
I keep saying to her, every time you ask, it's a year later.

00:41:05.519 --> 00:41:09.440
So we're now on the fact I think she'll be what 84 when she can have one, something like that.

00:41:09.440 --> 00:41:11.519
Just keep adding to it.

00:41:12.719 --> 00:41:15.599
Is she in uh school activities?

00:41:16.239 --> 00:41:21.039
Uh she's she's just signed up to like school choir.

00:41:21.360 --> 00:41:23.840
Oh man, so she might use that on you.

00:41:23.840 --> 00:41:26.960
Well, I'm gonna need to call you in practices then.

00:41:27.920 --> 00:41:31.119
Part of it as well is she has music lessons on Thursday.

00:41:31.119 --> 00:41:37.760
I'm very lucky one of my friends is like a professional music teacher, so he teaches in schools and things, and he comes over.

00:41:37.760 --> 00:41:41.360
And one of the things he does, he brings a Bluetooth speaker over.

00:41:41.360 --> 00:41:46.960
I mean, we've got them here, but he's got it all set up, and he'll ask her, right, is there anything you want to practice today or learn today?

00:41:46.960 --> 00:41:50.960
So they do like basic chords on a guitar first, and the second half is singing lessons.

00:41:50.960 --> 00:41:55.760
And it means that anything that she wants to try and practice and learn, he can quickly get up.

00:41:55.760 --> 00:42:02.159
But she's like, Well, you know, it would really improve my music if I could have a phone as well to be able to practice any song I want.

00:42:02.159 --> 00:42:05.039
I was like, Yeah, I wasn't born yesterday.

00:42:05.039 --> 00:42:06.000
Well done.

00:42:06.000 --> 00:42:07.360
That's true.

00:42:10.159 --> 00:42:11.840
Yeah, it's true.

00:42:11.840 --> 00:42:20.480
Yeah, you can just you can maybe keep her from the social medias, you know, just have the basic things.

00:42:21.119 --> 00:42:22.880
That's a slippery slope, isn't it?

00:42:22.880 --> 00:42:26.960
The second that something like that gets in the house, it'll just be one thing after the other.

00:42:27.360 --> 00:42:28.320
Snapchat.

00:42:30.079 --> 00:42:33.039
Yeah, it's bad.

00:42:33.039 --> 00:42:34.480
Very hope.

00:42:35.599 --> 00:42:38.079
I'm so glad there was no phones when I was a kid.

00:42:38.239 --> 00:42:38.719
Oh, I know.

00:42:38.719 --> 00:42:41.599
We again my wife and I were talking about this the other day.

00:42:41.599 --> 00:42:51.039
When you're going through like high school, college, university, the amount of stupid stuff that we used to get up to, I'm like, I'm so pleased.

00:42:51.039 --> 00:42:52.400
None of that was caught on camera.

00:42:52.400 --> 00:43:00.239
There was no one in the corner just filming things and taking photos, whereas all of their childhood now, the second they get one of those phones, it's documented.

00:43:00.239 --> 00:43:01.920
All of it is documented.

00:43:02.320 --> 00:43:02.960
100%.

00:43:04.320 --> 00:43:04.960
Yeah.

00:43:04.960 --> 00:43:11.599
But just uh on topic, but also going back to kind of food and and barbecuing.

00:43:11.599 --> 00:43:18.239
Um I was just saying about my daughter, and that I sort of said to her, look, we've got loads of recipe books in the cupboard.

00:43:18.239 --> 00:43:21.199
Why don't you go through and read a book?

00:43:21.199 --> 00:43:23.599
Look at a recipe book, get some inspiration.

00:43:23.599 --> 00:43:27.039
And it was almost the look of you know, just what are you on about?

00:43:27.039 --> 00:43:29.039
I'll go on TikTok and find a recipe.

00:43:29.440 --> 00:43:30.559
I know what I'm reading.

00:43:30.559 --> 00:43:32.800
I know what I'm doing, dang.

00:43:33.039 --> 00:43:34.159
Yeah, yeah.

00:43:34.159 --> 00:43:45.679
But that being said, though, obviously, you know, the power of social media is that you know, obviously, we found you on social media, and you know, you you can you can find some cracking inspiration.

00:43:45.679 --> 00:43:54.159
Oh, yeah, for things for things to cook or different methods to try, new grills to purchase, you know, just from what you see on on socials.

00:43:55.519 --> 00:43:56.800
Oh yeah, absolutely.

00:43:56.800 --> 00:44:03.519
I just uh actually did a corn dip I saw on TikTok and it came out so good because the street corn dip.

00:44:03.519 --> 00:44:04.960
Wow, I've been missing out.

00:44:04.960 --> 00:44:06.480
I've never did that before.

00:44:07.679 --> 00:44:12.880
Actually, I think if we're talking about ingredients, it's probably a good time to go into barbecue bingo.

00:44:13.920 --> 00:44:14.239
Okay.

00:44:15.199 --> 00:44:19.280
So um let me just share my screen.

00:44:19.280 --> 00:44:35.440
So this is uh, as I said, one of the other things that we like to do on the podcast where we've got a wheel that is full of ingredients, and um all of the ingredients have been left by other guests in previous shows.

00:44:36.000 --> 00:44:41.519
Some are kind, some are less kind, depending on how the person felt on the day.

00:44:41.519 --> 00:44:50.400
Um, there's a lot of yeah, there's a lot of different things on there.

00:44:50.400 --> 00:44:55.280
I'll read some of them out as well for the people listening while they're watching on uh YouTube.

00:44:55.280 --> 00:45:11.039
So you've got scallops, uh rabbit, pedron peppers, frogs' legs, trips, chicken hearts, kangaroo, vindaloo paste or curry paste, um, white pudding duck.

00:45:11.360 --> 00:45:13.199
Please don't give me chicken hearts.

00:45:14.800 --> 00:45:17.519
Jetuan peppers, blue cheese, liver.

00:45:17.519 --> 00:45:20.559
We also have something on there which is called my signature dish.

00:45:20.559 --> 00:45:26.320
So we ask people, you know, if it lands on that, then please cook what you're known for or what your favorite dish is.

00:45:26.320 --> 00:45:30.800
So from what you said earlier, I'm kind of assuming that'll probably be brisket for yourself.

00:45:31.119 --> 00:45:32.320
Yep, for sure.

00:45:32.320 --> 00:45:33.840
Definitely a brisket.

00:45:34.239 --> 00:45:37.119
So let's just hope this doesn't land on chicken hearts for you.

00:45:41.599 --> 00:45:53.280
Um so when we give this a spin, um, what we'd like you to do is is think of a uh think of uh an ingredient to leave on on the board for for the you've already got one, great.

00:45:53.280 --> 00:45:55.119
Okay, so I'll give this a spin.

00:45:55.119 --> 00:45:59.599
Um, yeah, we'd love you to try and cook something with uh this ingredient.

00:45:59.599 --> 00:46:03.360
Tag us in on social media and then we'll we'll we'll post about it as well.

00:46:03.360 --> 00:46:05.760
Um, but let's give it a go.

00:46:06.239 --> 00:46:08.880
Oh my god, I'm so nervous.

00:46:09.519 --> 00:46:10.000
Oh my god.

00:46:10.880 --> 00:46:12.960
To be fair, technical error.

00:46:12.960 --> 00:46:18.559
Um if if it does land on chicken heart, maybe you could cook a brisket and just show a chicken heart a brisket.

00:46:18.880 --> 00:46:21.599
Yeah, I'm not gonna eat it.

00:46:21.599 --> 00:46:22.400
Duck.

00:46:22.639 --> 00:46:23.360
Yeah, duck.

00:46:23.360 --> 00:46:24.239
Oh, there we are.

00:46:24.559 --> 00:46:25.599
I can do duck.

00:46:25.760 --> 00:46:26.480
Yes, you can.

00:46:26.639 --> 00:46:30.159
That was the boss kills ducks, I can get some duck.

00:46:31.280 --> 00:46:35.039
That was if it was me, that's what I would have hoped for out of that whole list.

00:46:35.679 --> 00:46:36.880
That's what I was hoping for.

00:46:36.880 --> 00:46:37.679
I'm not gonna lie.

00:46:37.679 --> 00:46:38.719
That a rabbit.

00:46:38.719 --> 00:46:41.599
I was like, come on, I know how to smoke these things.

00:46:41.599 --> 00:46:43.679
Okay, I'm so excited.

00:46:44.239 --> 00:46:45.199
What's your first thoughts?

00:46:45.199 --> 00:46:46.320
What will come straight to mind?

00:46:46.800 --> 00:46:47.760
I'm gonna do okay.

00:46:47.760 --> 00:46:56.000
Well, I already thought about doing some dug bombs, which is putting it on a jalapeno with some cream cheese and wrapping that in bacon.

00:46:56.000 --> 00:47:10.880
Um he also sometimes gives me what's called speckle belly goosebust, and it's kind of like a you cook it like steak, like medium rare, but you smoke it, you smoke it to about 135.

00:47:10.880 --> 00:47:12.239
The internal temp.

00:47:12.239 --> 00:47:15.119
Y'all, it tastes just like steak and it's delicious.

00:47:15.119 --> 00:47:17.360
It's actually better than steak.

00:47:17.679 --> 00:47:18.639
Oh wow.

00:47:18.639 --> 00:47:21.199
Yeah, what a combination of words.

00:47:21.199 --> 00:47:26.960
Speckled bellied gooseberry, speckled, speckled belly goosebreast.

00:47:26.960 --> 00:47:28.639
That sounds like an insult.

00:47:28.639 --> 00:47:29.199
I love it.

00:47:29.199 --> 00:47:32.400
Like it has a combination of words, it's beautiful.

00:47:32.639 --> 00:47:35.440
That's what the I guess that's what the goose is called.

00:47:35.440 --> 00:47:37.280
Speckled belly goosebreast.

00:47:37.280 --> 00:47:38.639
That's what he's called.

00:47:41.519 --> 00:47:41.920
Great.

00:47:41.920 --> 00:47:45.199
Sarah, what what uh what ingredient are you gonna leave for us?

00:47:45.599 --> 00:47:46.719
Alligator.

00:47:47.199 --> 00:47:48.960
Oh, look at that.

00:47:48.960 --> 00:47:53.920
Uh right, I'm gonna stop sharing my screen because I don't show that I can't spell alligator.

00:47:54.079 --> 00:47:59.119
So A L L L I G A T O R.

00:48:01.760 --> 00:48:02.320
That's on that.

00:48:02.880 --> 00:48:03.840
Might just be one out.

00:48:03.840 --> 00:48:04.880
I don't know.

00:48:05.920 --> 00:48:08.320
Um thinking.

00:48:08.320 --> 00:48:11.840
Hardest to get in the UK, but I have seen it in the UK.

00:48:11.840 --> 00:48:19.039
But if we get um a UK guest on that has to get out, I want to see what their reaction is initially when we're asking people what would you do with it?

00:48:19.039 --> 00:48:20.079
And they're like faint.

00:48:20.079 --> 00:48:21.039
I don't know.

00:48:22.159 --> 00:48:23.280
What would you do with it?

00:48:23.280 --> 00:48:29.840
You can you so you can get whole gators like online and smoke them.

00:48:29.840 --> 00:48:31.840
I plan to do that eventually.

00:48:31.840 --> 00:48:36.880
I haven't smoked a whole gator, but I have eaten gator, and gator's delicious.

00:48:36.880 --> 00:48:38.320
Fry gator?

00:48:38.320 --> 00:48:40.960
So good.

00:48:41.360 --> 00:48:44.320
I've not tried it, but I'm assuming it's it's a very meaty.

00:48:45.119 --> 00:48:46.239
It's like chicken.

00:48:46.719 --> 00:48:47.119
Yeah.

00:48:47.599 --> 00:48:51.360
I say like chicken, but almost like fish texture a little bit.

00:48:51.360 --> 00:48:55.679
It's different, it's so different.

00:48:55.679 --> 00:49:03.679
That's uh big in restaurants around here, like fried gator bites is like an appetizer around here.

00:49:04.480 --> 00:49:05.039
Nice.

00:49:05.039 --> 00:49:14.320
I don't even know what like the UK equivalent would be, but like it's quite an alien concept to us because we don't have any animals like that.

00:49:14.320 --> 00:49:16.239
I was trying to think what sort of like pigeons.

00:49:16.239 --> 00:49:17.920
Chicken nuggets of chicken nuggets.

00:49:17.920 --> 00:49:28.960
Well, I was thinking like pig like a like a like a pest that you get in the UK that people like eat on, like was that pigeon, I guess, would be the most similar sort of thing from that point of view, you know?

00:49:29.199 --> 00:49:31.119
Yeah, I would say that's disgusting.

00:49:31.119 --> 00:49:31.920
A pigeon.

00:49:32.559 --> 00:49:37.760
Although a pigeon's a lot, yeah, well, it's less likely to take a dog as well, a pigeon.

00:49:37.760 --> 00:49:39.519
So we've got that going for us at least.

00:49:44.639 --> 00:49:55.199
So is it is there anything else I suppose that we haven't covered yet uh that you'd like to talk about in terms of barbecue or or or anything else for that matter?

00:49:59.360 --> 00:50:02.000
I think we pretty much covered all my favorite things.

00:50:02.000 --> 00:50:02.880
Brisket.

00:50:02.880 --> 00:50:12.079
What about what are I never really I didn't ask you out what your favorite things to cook are.

00:50:13.679 --> 00:50:20.559
I mean I I love beef ribs, however, I've been doing a lot more pulled pork recently.

00:50:20.559 --> 00:50:44.079
But the thing that I'm enjoying most is um I've got a Blackstone in the last year, and there's something so enjoyable first thing on a Sunday morning, going out and doing like pancakes, bacon, sausages, eggs, just out there first thing in the morning, particularly if you wake up really early, like 6, 7 a.m., and you're there by yourself.

00:50:44.079 --> 00:50:44.880
It's wonderful.

00:50:45.119 --> 00:50:46.800
Yes, so great.

00:50:46.800 --> 00:50:49.760
I want a Blackstone so bad, just for that reason.

00:50:49.760 --> 00:50:53.039
I want to do breakfast on it, and I want to do hibachi.

00:50:53.760 --> 00:50:54.719
Oh, yeah, yeah, yeah, yeah, yeah.

00:50:54.719 --> 00:50:58.880
Oh, you can do the juggling as well, and like the little volcanoes and everything.

00:50:59.280 --> 00:51:04.400
I told my husband, I said we have to get one eventually, and then I can like do a video and throw.

00:51:04.400 --> 00:51:08.320
I said, you could cut the grass and I'll toss you an egg.

00:51:12.400 --> 00:51:16.320
I see, I can't answer the question because I don't know.

00:51:16.320 --> 00:51:22.480
I don't I like cooking all of the things, so I can't pick a favorite, I think.

00:51:22.639 --> 00:51:24.559
It's more being outdoors and cooking for you, isn't it?

00:51:24.559 --> 00:51:26.079
It's it's that experience.

00:51:26.079 --> 00:51:26.880
Yeah.

00:51:26.880 --> 00:51:29.119
Just away from everyone.

00:51:29.119 --> 00:51:31.519
As long as it's me, I'll cook it.

00:51:32.960 --> 00:51:34.000
I live out here now.

00:51:34.000 --> 00:51:35.119
I live out here now.

00:51:35.119 --> 00:51:37.599
My husband hooked me up with a TV on the wall.

00:51:37.599 --> 00:51:43.199
You know, we got our TV here, and that's my workhorse to 1969, right here.

00:51:43.199 --> 00:51:43.920
Under it.

00:51:43.920 --> 00:51:46.639
So I never go inside on Saturdays.

00:51:46.639 --> 00:51:49.360
So tomorrow I'll be right here.

00:51:51.840 --> 00:51:53.039
Great stuff.

00:51:53.039 --> 00:51:56.559
Well, Sarah, it's been an absolute pleasure having you on the podcast.

00:51:56.559 --> 00:51:58.000
Thank you ever so much for coming on.

00:51:58.159 --> 00:52:00.000
Um thanks for having me.

00:52:00.320 --> 00:52:02.239
Yeah, love so lovely to meet you.

00:52:02.239 --> 00:52:04.559
But please do give yourself a shout out.

00:52:04.559 --> 00:52:10.719
Tell our guests where to find you on social media, what your handles and hashtags and things are.

00:52:11.119 --> 00:52:18.960
Yeah, so you can find me on TikTok, YouTube, Facebook, and Instagram at meet me at the smoker.

00:52:18.960 --> 00:52:23.199
And there's a dot in between meet me at the smoker.

00:52:23.199 --> 00:52:26.880
Um, so go find me, go follow me.

00:52:26.880 --> 00:52:29.920
Check me out, subscribe as well.

00:52:30.639 --> 00:52:32.800
Don't forget to like and subscribe.

00:52:33.119 --> 00:52:38.719
Like, comment, subscribe, save all the videos, engage.

00:52:41.199 --> 00:52:41.599
Great.

00:52:41.599 --> 00:52:44.079
Well, thank you ever so much for coming on to the podcast.

00:52:44.320 --> 00:52:45.760
Yes, thanks for having me.

00:52:45.760 --> 00:52:47.280
Y'all have a great weekend.

00:52:47.519 --> 00:52:49.760
And you enjoy your smoking day tomorrow.

00:52:50.000 --> 00:52:51.360
Yes, thank you.

00:52:51.679 --> 00:52:52.559
Thanks so much.

00:52:52.800 --> 00:52:53.199
Bye.

00:52:54.880 --> 00:52:57.679
That's it for another episode of the Meet and Greet Barbecue Podcast.

00:52:57.679 --> 00:52:59.760
Thanks so much to Sarah for coming onto the show.

00:52:59.760 --> 00:53:02.000
Uh, another really enjoyable episode.

00:53:02.000 --> 00:53:03.679
As ever, we want to hear from you.

00:53:03.679 --> 00:53:06.639
Please tell us what you want us to talk about on the show.

00:53:06.639 --> 00:53:10.239
Um, please get in contact through our social media channels.

00:53:10.239 --> 00:53:13.119
And until next time, keep on grilling.

00:53:22.880 --> 00:53:28.320
Today's episode of the Meet and Greek Barbecue Podcast is brought to you by AOS Outdoor Kitchens.

00:53:28.320 --> 00:53:32.159
They are the South's leading outdoor kitchen design and installation specialists.