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We'd love to hear from you, drop us a text! After a barbecue hiatus that left their grills gathering dust, Owen and Dan reunite with renewed passion for the flame. This candid conversation captures that magical moment when the spark returns to a beloved hobby – something many enthusiasts will recognize in their own journeys with outdoor cooking. The episode takes an unexpected turn when Owen sheepishly admits that just weeks after declaring he didn't need any new equipment, he's purchased hi...
We'd love to hear from you, drop us a text!
After a barbecue hiatus that left their grills gathering dust, Owen and Dan reunite with renewed passion for the flame. This candid conversation captures that magical moment when the spark returns to a beloved hobby – something many enthusiasts will recognize in their own journeys with outdoor cooking.
The episode takes an unexpected turn when Owen sheepishly admits that just weeks after declaring he didn't need any new equipment, he's purchased his most expensive barbecue ever – a Somerset Grill for live fire cooking. His excitement is infectious as he describes seasoning it for the first time, planning its maiden voyage, and the possibilities it opens for his cooking repertoire. This confession perfectly captures the irresistible pull of new barbecue equipment that many listeners will recognize in themselves.
Both hosts share laugh-out-loud cooking fails that prove even podcast hosts make mistakes. Owen recounts burning his lip on molten chili jam that had been cooking on burgers, while Dan admits to completely forgetting about foil-wrapped potatoes that he discovered, rock solid, weeks later at the bottom of his barbecue. The highlight comes when Dan introduces "Cooking in the Wild" – a hilarious story about queuing for food at a farm shop while the wooden hut housing their fire cage was literally catching fire, perfectly capturing the absurd moments that can happen around outdoor cooking.
Whether you're a seasoned pitmaster or occasional griller, this conversation celebrates the return of barbecue season and the joy of rediscovering passion for the flame. The hosts invite listeners to share their own barbecue fails and stories, building community around shared experiences – both triumphs and disasters. As warmer days approach, this episode will leave you eager to uncover your grill and embrace the excitement of a new barbecue season.
AOS Kitchens are a leading outdoor kitchen design and installation specialists based in Hampshire
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 - Welcome Back to BBQ Passion
05:44 - Rekindling the Barbecue Love
09:34 - Somerset Grill: The New Addition
16:39 - AOS Kitchens Sponsor Break
17:52 - BBQ Fails and Burning Lips
23:11 - Cooking in the Wild: The Burning Hut
WEBVTT
00:00:00.080 --> 00:00:06.910
Today's episode is brought to you by AOS Kitchens, the South's leading outdoor kitchen design and installation specialists.
00:00:06.910 --> 00:00:20.309
Welcome back to another episode of the Meat and Greet BBQ podcast.
00:00:20.309 --> 00:00:25.185
As you would have heard by now, we released a couple of episodes.
00:00:25.185 --> 00:00:31.605
Haven't got to a full season yet, but me and Dan are just chewing the fat and seeing where we're going.
00:00:31.605 --> 00:00:33.871
So, dan, how you doing, mate?
00:00:34.539 --> 00:00:36.408
Yeah, good thanks, very good indeed.
00:00:36.408 --> 00:00:53.929
It's been nice getting back into the flow and doing some more cooking and having people over, and I think Owen and I had that period where we both fell out of love a little bit with barbecuing again, but we're both heavily back into it, and what a time when the sun's coming back out and we can enjoy longer hours outside.
00:00:53.929 --> 00:01:21.808
I've been doing more of the traditional British barbecuing though things like a load of sausages, doing them offset, getting a bit of smoke in them, serving them as hot dogs or cutting them up, even smoking them and putting them in Yorkshire puddings as like smoked sausage toad in the holes using the blackstone that I've got to do quite a lot of smash burgers and also some breakfasts as well.
00:01:21.808 --> 00:01:28.432
So things like American pancakes, which is lots of fun, particularly if you do cook them in like butter and bacon fat.
00:01:28.432 --> 00:01:32.631
Lovely, lovely stuff Now that you've got the love back into it.
00:01:33.301 --> 00:01:34.305
I only asked you how you're doing.
00:01:34.305 --> 00:01:35.822
I'm excited.
00:01:35.822 --> 00:01:38.870
It's nice to be back and to have the passion back, as it were.
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Just before we kick into barbecue.
00:01:41.682 --> 00:01:43.444
I love the difference between us.
00:01:43.444 --> 00:01:50.034
So this is a Friday night and you're sat there with what I'm assuming is a whiskey and coke.
00:01:50.034 --> 00:01:55.831
Of course I'm rock and roll with a peppermint tea Lad.
00:01:55.831 --> 00:02:02.912
I've had two glasses of cider and all my peppermint tea, and it's only hopper state.
00:02:03.340 --> 00:02:05.843
Well, you don't want your throat and voice messed up, do you?
00:02:05.843 --> 00:02:13.455
Little precious boy in the corner um the so blackstone.
00:02:14.055 --> 00:02:19.770
Yeah, interested to know, um, have you used the air fryer?
00:02:19.770 --> 00:02:20.731
Because you've.
00:02:20.731 --> 00:02:28.574
Obviously I've got the inverted commas, old model, um, but you got, uh, you got the one with the air fryer.
00:02:28.574 --> 00:02:29.685
Have you given that a go?
00:02:29.705 --> 00:02:29.846
yet.
00:02:29.846 --> 00:02:42.272
So with the inverted commas new model, I have not, and the main reason for that is I don't have any outdoor sockets in this house.
00:02:42.272 --> 00:02:44.508
I need to get an electrician over to do it.
00:02:44.508 --> 00:02:55.425
Extension cable Well, I could do, but I don't really have like a proper waterproof one, and I want to set it up in a way that it would permanently be plugged in when I start doing it.
00:02:55.479 --> 00:02:56.602
Just from a laziness point of view.
00:02:56.602 --> 00:02:57.805
I mean, it sounds like an excuse.
00:02:57.805 --> 00:02:58.727
Oh yeah, it is.
00:02:58.727 --> 00:03:02.133
Let's put this out there.
00:03:02.133 --> 00:03:04.944
It is nothing but an excuse.
00:03:04.944 --> 00:03:16.742
You know, I haven't been asked to plug it in, but that's because I've been barbecuing on it, which is part of the questions I had, and it's not a criticism.
00:03:16.742 --> 00:03:18.627
It's just not what I use a barbecue for.
00:03:18.627 --> 00:03:22.600
I can see why people would, particularly with the whole.
00:03:22.600 --> 00:03:26.588
You can cook things quickly on it like you would with other gas barbecues.
00:03:26.588 --> 00:03:34.689
Although I love the flat top, I really enjoy that, and if you've got that added bonus of being able to use it as an air fryer and you want to be cooking outdoors more, I get that.
00:03:34.689 --> 00:03:37.145
I just haven't been asked to plug it in.
00:03:37.145 --> 00:03:38.248
Is that bad?
00:03:38.248 --> 00:03:38.790
I don't know.
00:03:40.161 --> 00:03:43.306
No, I don't think so, just it's there.
00:03:43.306 --> 00:03:44.609
I just wondered if you used it.
00:03:44.609 --> 00:03:48.849
And if you have used it, how good is it, you know, in comparison to a normal air fryer?
00:03:48.849 --> 00:03:52.028
Well, I also haven't used a normal air fryer.
00:03:52.319 --> 00:03:54.228
I think that's possibly part of the problem.
00:03:54.228 --> 00:03:59.597
My brain doesn't even think oh, I could do that in the air fryer in the Blackstone.
00:04:00.481 --> 00:04:05.193
I think you should stop, just for the sake of following this up in the next episode.
00:04:05.193 --> 00:04:11.765
Just run an extension cable out, plug it in, have a go, come report back to us.
00:04:12.781 --> 00:04:14.388
You run an extension cable through.
00:04:14.388 --> 00:04:16.206
You set it up for me.
00:04:16.206 --> 00:04:32.050
Do you know how much effort it is for me to lean down to my right and touch the plug socket that's empty, that I can retouch right now and open this French window that is within arm's reach, to run a cable out to a blackstone that's roughly five yards that way.
00:04:32.050 --> 00:04:34.324
It's so painful to do.
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You do it for me.
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Sounds it.
00:04:37.134 --> 00:04:53.401
So I want to start off this episode with a public apology, this episode with a public apology.
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So recently we obviously went to see Sean at Irish Egg in his barbecue launch and we did an episode on the way home and one of the very specific questions you asked me was Owen, are you in the market for a new barbecue or are you looking at getting one?
00:05:05.834 --> 00:05:10.050
And I categorically said no, I'm content with what I've got.
00:05:10.050 --> 00:05:17.112
I lied to myself, I lied to you, I lied to the community.
00:05:18.120 --> 00:05:19.963
On that point, did you?
00:05:19.963 --> 00:05:26.995
Or has Captain ADHD kicked in and your hyper focusfocus has gone back onto barbecuing, which I love?
00:05:26.995 --> 00:05:31.245
I'm not going to criticise you for, but you've always been all or nothing with these things, right.
00:05:32.129 --> 00:05:32.649
Very much so.
00:05:32.649 --> 00:05:44.810
So since, yeah, since those couple of episodes and that kind of visit, I've been barbecuing almost every day oh lovely stuff, beautiful, I have actually got rid of my Traeger.
00:05:44.810 --> 00:05:48.204
So I had oh lovely stuff, beautiful, I have actually got rid of my Traeger.
00:05:48.204 --> 00:05:51.526
So for the first time, obviously, building the collection, I have actually got rid of one.
00:05:51.526 --> 00:05:55.531
So I got rid of the Ironwood 885.
00:05:55.531 --> 00:05:59.850
I was only using it for big gatherings and breakfasts.
00:06:00.000 --> 00:06:02.028
You used it for breakfasts quite a bit, didn't you?
00:06:02.279 --> 00:06:13.202
Yeah, I kind of used the Blackstone for that, or the Weber, or actually in the Delavita for you know, like a one pot in a cast iron dish for breakfast and that, but anyway.
00:06:13.202 --> 00:06:22.088
So my wife wasn't so keen on getting a new one, you know, in terms of space, so it was a one-in, one-out system.
00:06:22.088 --> 00:06:25.605
So I got rid of the yeah, I got rid of the Traeger Wives, so it was a one in, one out system.
00:06:25.588 --> 00:06:26.896
So I got rid of the uh yeah, got rid of the traeger wipes are quite like that.
00:06:26.896 --> 00:06:31.225
Oh, you mean the barbecues, right?
00:06:31.225 --> 00:06:31.305
I?
00:06:31.346 --> 00:06:55.129
get it, I get it, I get it yeah, I get it yeah yeah, exactly, uh and um, we've spoken about live fire cooking and that type of thing, and I was toying between an offset and something a bit more live fire and uh, yeah, I've, uh, I've decided to go all in and, even though this in a couple of weeks time, when this gets released, I'll have.
00:06:55.168 --> 00:07:06.295
I'd have had it for a couple of weeks, but it arrived just today and I've gone for a somerset grill, the asado type grill, and I've just seasoned it this evening, hence why I'm so happy and smiley.
00:07:06.295 --> 00:07:10.875
I've just been out there just playing with fire, uh, on a friday night.
00:07:10.875 --> 00:07:21.336
So, uh, yeah, I'm super happy and you're coming over tomorrow so I'm doing the first cook on it, so that should be interesting, um, but yeah, I'm really looking forward to to playing with a new toy.
00:07:21.336 --> 00:07:32.550
After categorically saying I wasn't going to buy any more, uh, I've spent the most amount of money I've ever spent on a barbecue, so I've gone for the polar opposite, but very much looking forward to giving that a bash, I tell you.
00:07:33.261 --> 00:07:42.930
So I'm bringing over a gammon joint that I bought for Christmas and couldn't cook because Steph's dad wasn't feeling great on Christmas morning.
00:07:42.930 --> 00:07:48.591
I'd got it out to cook and I thought, right, I'll chuck it in the freezer then, if that's the case.
00:07:48.591 --> 00:07:59.290
And then five hours later he knocked on the door and came in and I was devastated that I'd then frozen the gammon and not cooked it and I haven't really had a purpose to cook it.
00:07:59.290 --> 00:08:00.322
So I'm defrosting it now.
00:08:00.322 --> 00:08:05.774
It's sitting out there, or 1.88 kilograms of it.
00:08:05.774 --> 00:08:08.660
Um, so, hopefully thor properly overnight.
00:08:08.660 --> 00:08:12.312
Bring it over and we can have a have a go on that together.
00:08:12.312 --> 00:08:21.377
You know some male bonding kind of rub it up, get all our seasoning on it, rub it on me, that's it exactly.
00:08:21.377 --> 00:08:22.620
But um, what?
00:08:22.620 --> 00:08:23.120
What are you?
00:08:23.120 --> 00:08:25.608
What are you preparing for tomorrow?
00:08:25.608 --> 00:08:26.771
Have you thought about what meat you're going to do?
00:08:26.771 --> 00:08:31.726
Are you just going to go down the butchers and flirt with them, bat your eyelashes and see what you can get out of them?
00:08:31.766 --> 00:08:32.809
proof is, I don't know.
00:08:32.809 --> 00:08:40.347
So obviously it's maiden voyage, so you've got to be gentle.
00:08:40.360 --> 00:08:41.818
You've got to be gentle.
00:08:41.818 --> 00:08:44.142
You can't break it in too hard.
00:08:44.802 --> 00:08:45.964
I think obviously we'll do.
00:08:45.964 --> 00:08:49.908
Obviously we're going to cook a gammon on there just to see how that turns out.
00:08:49.908 --> 00:08:55.173
I mean, I kind of want to try a steak On an offset.
00:08:55.173 --> 00:08:57.696
Sorry, On the offset.
00:08:57.696 --> 00:09:00.581
Well, no, on the got an offset.
00:09:01.123 --> 00:09:02.345
I don't know why I said offset.
00:09:02.345 --> 00:09:04.587
I'm tired and I'm drinking whiskey.
00:09:05.568 --> 00:09:06.390
But yeah.
00:09:06.390 --> 00:09:08.173
So I don't know, but maybe some.
00:09:09.676 --> 00:09:14.144
Oh, that's why because I've been trying to convince you to buy that Yoda for fucking years.
00:09:14.144 --> 00:09:15.807
I want you to get a Yoda as well.
00:09:15.807 --> 00:09:21.847
Owen, if this is going to be the start of you buying more barbecues, promise me you'll get too no, I will get.
00:09:22.008 --> 00:09:23.091
I will someday.
00:09:23.091 --> 00:09:25.076
I will get an offset on sunday.
00:09:25.076 --> 00:09:34.052
I actually really like the leviathan pit that element yeah yeah that that looks a really, really uh, super machine.
00:09:34.133 --> 00:09:36.283
But um yeah.
00:09:36.283 --> 00:09:49.684
So truth is I'm going to go down to the butchers tomorrow see what they've got thinking some steaks, maybe some char charred veg to go with it, or maybe chimichurri or something like that on a steak With your gammon.
00:09:49.684 --> 00:09:59.793
We can also get the cast iron dishes out and maybe do like a glaze, cook a glaze into the gammon, et cetera.
00:09:59.793 --> 00:10:05.288
So yeah, we'll just see where the day takes us, but very much looking forward to it.
00:10:05.860 --> 00:10:09.846
I'll tell you what I would love to do, what I've always dreamed of, if I got an Asado.
00:10:09.846 --> 00:10:12.326
But you wouldn't do this because you don't like it.
00:10:12.326 --> 00:10:22.392
I'd love to do a lamb, stick a whole lamb on the cross opened up and just let it cook over time, dripping gloriously into it.
00:10:22.392 --> 00:10:24.388
I know you're not a huge fan of the meat.
00:10:29.740 --> 00:10:30.442
Would you ever consider doing that?
00:10:30.442 --> 00:10:31.424
Just because it's the classic, to give it a go?
00:10:31.424 --> 00:10:46.273
I just yeah, I'm just not interested in the lamb, to be fair, but obviously what it does lend itself for, because it's got like a pole that runs across the top and obviously you can, you know, elevate and drop down the grill at the grill level so you can cook low and slow as well as high and fast and that.
00:10:46.273 --> 00:10:55.831
But you can put meat hooks in there so that you can obviously, you know, you see, kind of hang the meat off it, exactly on the meat hooks and stuff.
00:10:55.831 --> 00:11:05.878
I mean it lends itself to stuff on the bone, but you know, like tomahawk steaks, for example, but you end up spending so much money on the bone rather than the actual meat itself.
00:11:05.878 --> 00:11:05.937
Do?
00:11:05.957 --> 00:11:06.360
you know what I mean.
00:11:06.360 --> 00:11:10.028
Stop saying on the bone, because we can Google Boner.
00:11:12.259 --> 00:11:21.957
But yeah, so complete contrast, literally two weeks ago when we recorded the episodes I love it, though I know how your brain works.
00:11:22.019 --> 00:11:27.379
I was like, if he's getting back into this, I just feed a little bit of a little bit of fire, a little bit of flame.
00:11:27.379 --> 00:11:29.826
Maybe, maybe we can get something in there.
00:11:29.826 --> 00:11:44.859
And, to be fair, I still really want to and I'm sure I'll get over the next few months uh, either a kadai or a big like cooking bowl that can be used in a similar sort of way like live fire cooking.
00:11:44.859 --> 00:11:55.515
So I you know I'd be lying if I was pretending that I wasn't extremely jealous, but equally I'm very excited to come over tomorrow, start cooking some stuff for fun.
00:11:55.515 --> 00:11:58.221
Um, what about something like a pineapple?
00:11:58.221 --> 00:12:05.142
Because the amount of times we've had hung pineapple over live fire and we always love it Is that something else we could do tomorrow?
00:12:05.263 --> 00:12:06.024
Yeah, pick something up.
00:12:06.024 --> 00:12:08.940
Yeah, quite probably Ham and pineapple, right.
00:12:09.341 --> 00:12:09.562
Mm-hmm.
00:12:11.057 --> 00:12:12.482
I hadn't even thought about that.
00:12:12.715 --> 00:12:15.442
I hadn't even considered the ham and pineapple.
00:12:15.442 --> 00:12:16.446
Look at you, little genius.
00:12:17.335 --> 00:12:18.779
Well, or gammon and eggs, right.
00:12:18.779 --> 00:12:21.577
So we got a little cast iron dish cook some eggs on there.
00:12:21.577 --> 00:12:25.226
So, hey, world's our oyster, although I don't want to cook oysters.
00:12:25.226 --> 00:12:56.485
But uh, yeah, I'll tell you what, though, since we last met, I've I think I've just I got into the, as I said, we you know we were, we were so infrequent in terms of cooking, but I've literally been using as much as possible yeah, and I think I told you last time that, um, where there's been a couple of barbecues that I've not used for such a long time that you know, I opened them up and they were just truly disgusting.
00:12:57.105 --> 00:13:01.918
Like I had to get, I got the jet wash out and just absolutely hosed everything down.
00:13:01.918 --> 00:13:04.783
It was it, it was true, it was absolutely disgusting.
00:13:04.783 --> 00:13:18.577
However, but what it then gave me an opportunity to do is where I obviously cleared out all the crap and and jet washed it down and then I basically lit them up and just run them as hot as possible just to burn any other crap off.
00:13:18.577 --> 00:13:22.307
But then I thought, thought, well, that's clean, now Might as well, bloody, use it.
00:13:22.307 --> 00:13:24.482
So I've actually been kind of going through.
00:13:24.482 --> 00:13:40.004
So in the last week and a half I've cooked on the Oni twice, I've cooked on the Delavita twice, I've cooked on the Weber, I've cooked on the Royal King Keg, I've backstoned a couple of times times.
00:13:40.024 --> 00:13:44.158
I've literally just been working my way through, but kind of doing a bit of everything really.
00:13:44.158 --> 00:13:57.208
So from, you know, pizzas to breakfasts, to one pot dishes I did a big um, uh, like a chili con carne on the weather the other day.
00:13:57.208 --> 00:14:08.724
So I'm really not just burger, you know I have done some burgers and I have done some sausages and I've got a fail to tell you about in a minute down, but, um yeah, I've essentially just anything, any any.
00:14:08.724 --> 00:14:16.381
You know, got back to doing anything on the barbecue rather than just a brisket or just some sausages or whatever.
00:14:16.381 --> 00:14:21.269
So I've been using a lot of cast iron dishes and just using it as a tasty oven.
00:14:24.277 --> 00:14:38.335
So, just going back on what you've said, do you think that the fact you hadn't used the barbecues for a while so they've got a bit manky do you think that was a big reason why you'd put off going back to them for a long time?
00:14:38.335 --> 00:14:42.365
It was an extra excuse, or do you think that was just a byproduct of not?
00:14:42.445 --> 00:14:42.826
being asked.
00:14:42.826 --> 00:14:46.245
No, it was just a byproduct of falling out of love with them for a little bit.
00:14:46.245 --> 00:14:54.123
But there was a couple of times, you know a month or two ago, when I opened them up and went nope, you know, put the cover back on.
00:14:54.123 --> 00:14:56.980
I thought that's a tomorrow problem or that's another day's problem.
00:14:57.000 --> 00:15:01.109
Just that's a tomorrow problem, or that's another day's problem, just like rocking backwards and forwards, crying Don't go in there.
00:15:01.128 --> 00:15:20.583
Laura, it's alive, yeah, but anyway, yeah, it's all good and actually I feel better in myself, right, because how many times have we spoken about it's always really good for our well-being and I appreciate we're probably covering a little bit of similar ground to what we did a couple of weeks ago but genuinely just feel much happier.
00:15:20.583 --> 00:15:25.817
And I think, obviously, the sunshine right, we've had two and a half three weeks of glorious sunshine.
00:15:25.817 --> 00:15:32.754
I just think all the combination of a lot of a lot of you know things, uh, definitely in a good headspace.
00:15:32.754 --> 00:15:39.907
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00:16:47.096 --> 00:16:49.664
It's such a stupid, stupid fail.
00:16:49.664 --> 00:16:53.145
But do you want to hear about my fail for this week, always?
00:16:53.145 --> 00:16:57.724
So, first and foremost, I went to a new butcher's.
00:16:58.405 --> 00:16:58.586
Mm-hmm.
00:16:59.316 --> 00:17:00.841
Felt like I was cheating on my old butcher.
00:17:04.381 --> 00:17:05.704
Such a dirty little bitch you are, aren't you?
00:17:05.704 --> 00:17:12.102
So anyway I went to a new butcher's and anyway they had these chili.
00:17:12.201 --> 00:17:16.605
They looked really nice actually and they were pretty dungus, these chili jam burgers.
00:17:16.605 --> 00:17:21.214
So it was what day are we today, friday?
00:17:21.214 --> 00:17:21.635
So it was Wednesday.
00:17:21.635 --> 00:17:24.342
Got home from from work, just quickly fired up the blackstone.
00:17:24.342 --> 00:17:27.556
Uh, kids wanted halloumi so I was cooking this.
00:17:27.556 --> 00:17:58.747
Quite, it was quite good for halloumi, cooking the halloumi there, cooking the burgers, did some onions, all that kind of stuff and I got, I cooked everything and of course you used in the spatula right, I've got one of them big spatulas to to kind of move stuff around blackstone and I got so excited, as I was taking my plate of food in from outside, that I was like, oh, there's a little bit of halloumi or something stuck on the end of the spatula, went to, uh, kind of get it off, not realizing it was still nuclear hot and I've burned all my lip.
00:17:59.288 --> 00:18:10.803
Oh because all of the um, all of the jam, of course, that were coming out of the burgers and stuff, and then god, did it stick to you as well yes oh no I've got like a.
00:18:10.803 --> 00:18:19.226
I've got I don't know if you can see it that that well here, but literally just straight away singe my lip, and it's all been a bit bluey black.
00:18:19.226 --> 00:18:20.929
Uh, the last couple of days.
00:18:20.929 --> 00:18:23.402
Just, it's jam when it's hot.
00:18:23.461 --> 00:18:30.505
Right, it's so hot well, yeah, because it's literally caramel, it's just boiling sugar.
00:18:30.505 --> 00:18:37.982
That's literally what they used to use as like torture yeah.
00:18:38.343 --> 00:18:40.968
Needless to say, there was a few few swear words to myself.
00:18:40.988 --> 00:18:45.885
What a stupid thing to do needless to say, you had the last laugh, alan partridge.
00:18:45.885 --> 00:18:50.541
Um, that, that goes through me.
00:18:50.541 --> 00:19:02.977
So when I was back like 15 16 at school, um, in the summer lunch times we used to go walk down to a kebab place that was quite close to school.
00:19:02.977 --> 00:19:18.843
They used to open up and do pizzas and one of my friends bought like a pizza, not thinking as soon as they passed it to him, just opened it up, took out a slice and a bit of cheese, hit on his hand and literally melted to his hand.
00:19:18.843 --> 00:19:28.096
And when he peeled it off, the skin came off with it and to this day he's got a huge scar on the back of his hand from like two seconds of cheese being on it.
00:19:28.096 --> 00:19:38.299
And the second you talked about, that jam sticking to your lip, just literally went through me.
00:19:38.299 --> 00:19:41.007
But I reckon I would have laughed a lot if I was there at the time.
00:19:42.516 --> 00:19:45.525
Yeah, probably because you're a mean old bugger.
00:19:45.994 --> 00:19:48.564
I'm a lovely, lovely man who.
00:19:49.076 --> 00:19:50.060
Have you got any fails then?
00:19:50.555 --> 00:19:52.522
Yes, I do.
00:19:52.522 --> 00:20:00.084
So I started cooking again more often, just like yourself, back on the monolith.
00:20:00.084 --> 00:20:14.278
Um, I was quite lucky in the sense that I hadn't completely stopped barbecuing, so I was still barbecuing maybe twice a month, rather than how often we were doing, particularly when we first started this and we were barbecuing pretty much every day.
00:20:14.278 --> 00:20:16.343
Um, hashtag, lockdown.
00:20:16.343 --> 00:20:18.067
Uh, what else were we meant to do, you know?
00:20:18.067 --> 00:20:25.202
Um, so I haven't had the cleanup issues that you've had, but, um, I did.
00:20:25.262 --> 00:20:29.700
I did a big cook where I knew that the barbecues can be on for the day.
00:20:29.700 --> 00:20:38.403
We had people coming over and, a bit like yourself, I was like right, I'll just run them on a lift for like four or five hours and I'll do multiple courses over time.
00:20:38.403 --> 00:20:44.119
I did like sausages cut up, had them as kind of picky bits with sauces and stuff.
00:20:44.119 --> 00:20:45.884
Um, I did burgers.
00:20:45.884 --> 00:20:54.240
Um, I did some chicken breasts offset at about 180, 190.
00:20:54.240 --> 00:21:02.123
That took about 30, 40 minutes to do Just kind of just not direct, like, deflect the plate and everything around.
00:21:02.123 --> 00:21:04.722
I did some other bits and pieces as well.
00:21:04.722 --> 00:21:07.261
I did mac and cheese on there.
00:21:09.419 --> 00:21:10.844
But at the start of the day I was like I know what I'll do.
00:21:10.844 --> 00:21:22.359
I'll get some potatoes, lube them up with a bit of olive oil, a bit of salt, a bit of pepper, wrap them up in tinfoil and I'll chuck them in the fire in the bottom.
00:21:22.359 --> 00:21:28.123
And I always find if you do that, they kind of go quite nutty if you leave them over a long period of time, really, really nice.
00:21:28.123 --> 00:21:30.551
Completely forgot about them.
00:21:30.551 --> 00:21:32.236
Completely forgot about them.
00:21:32.236 --> 00:21:39.730
So like maybe a week or two later opened up the barbecue, as I do, and then start brushing all bits out.
00:21:39.730 --> 00:21:41.618
I was like what the hell?
00:21:41.618 --> 00:21:45.823
I don't use briquettes, why, why is this metal?
00:21:45.823 --> 00:21:51.685
And I mean they shrunk and went all gnarly.
00:21:51.685 --> 00:21:57.624
And the fact that I'd left them in there for like a week and a half what?
00:21:57.644 --> 00:21:58.065
did they taste?
00:21:58.105 --> 00:22:02.026
like Absolutely right, oh, magnificentificent.
00:22:02.026 --> 00:22:03.701
Some of the best stuff I've put in my mouth.
00:22:03.701 --> 00:22:04.785
I've never felt so enjoyed.
00:22:04.785 --> 00:22:08.103
They were rock solid as well.
00:22:08.103 --> 00:22:09.862
I reckon if I dropped them they would have bounced.
00:22:09.862 --> 00:22:12.321
That's the sort of it was.
00:22:12.321 --> 00:22:17.500
So, yeah, I've told myself if I ever do that in the future, I'm going to put an alarm on my phone.
00:22:17.500 --> 00:22:19.261
That's just like potatoes.
00:22:19.261 --> 00:22:21.443
So told myself if I ever do that in the future, I'm gonna put an alarm on my phone.
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