April 13, 2022

The Urban Streatery Part 1


This episode is part 1 of 2 talking with professional chef Dan Catford about his journey into BBQ from being a chef and how he wants to take his expertise to the next level and teach bbq enthusiasts how to become a master. BBQ Bingo and BBQ Fails are here as always!
*WARNING THIS EPISODE CONTAINS SWEARING*

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Transcript

Dan - Host:

Today's episode of the meat & Greet BBQ podcast is brought to you by iOS outdoor kitchens. They are the South's leading outdoor kitchen design and installation specialists. Hey Dan here for the meat & Greet BBQ podcast. Just a quick message. This is part one of two of our episodes with Dan from urban street tree. It was such a fantastic conversation and some of the things that we talked about meant that we didn't want to lose any of it in the editing. So we've kept all of it in but split into two parts. This is part one of two and I hope you enjoy Welcome to another episode of the meat & Greet BBQ podcast. This episode we're speaking to Dan from urban street every bit of a warning here. It's a fantastic episode. And there's a little bit of swearing in it. So if you're listening around little is maybe thinking about listening to it when you're by yourself. But some of the things that Dan's talking about is so important. We didn't want to cut any of that content at all. It's a fantastic episode. I hope you love it as much as we did recording it. Please do like, subscribe and review this podcast. It really helps us get the word of the podcast out there and helps people find us that does make a big difference, particularly if you give us five stars. without much further ado, here's Dan.

Owen - Host:

Welcome to the podcast. Dan from urban eatery. How are you doing today?

Dan - The Urban Streatery:

Crap really, really, really? Busy with bits and pieces going on? This first weekend of this month, I haven't had anything. That's quite nice to actually just chill with a beer and chat for you guys.

Owen - Host:

It that's the that's the definition of chillin. Is it coming on to a podcast to answer those questions for us?

Unknown:

Barbecue and drinking.

Owen - Host:

So for anyone that doesn't know who you are Telara tell our listeners who is i

Unknown:

and then from straightaway. So I've been a chef for 21 years come up for two years. Straight we started as a Streetsville. Now five years ago during a few It was sort of like a side hustle. It was alongside my job as a development chef. Where I come out of restaurants are still making that was of service. And I love to attack I still love Mexican food. There was a twist. I was doing global flavors on tacos because I see the second was a plate and they didn't like so that started and I was doing some 3d stills on back then and my classic in story bites in moral just stuff like Mater's markets, things like that. Farmers Markets, then lockdown happened, sort of stupid Ersal knocked on the head. That's when I started my Instagram account or started building my Instagram account. But it's a morning. I've always had the passion to boldly I took an overflow. But it really grew, especially that first patient we're having fun for kids. So just being out in the garden like five at a time had an offset those long, long, slow cooks. Really getting back into the barbecue stuff and it built and built and built back to work. And people wanted to eat my barbecue food more than this prefix that so I started doing events and catering for weddings and catering parties. And that's where I decided that's where it was going to go at the time. It was a lot better doing events so because we know exactly how much money was coming in. How many catering for so there was no waste. As a chef I'm I'm a big big waste usually waste food. I hate thing. food go to waste. But seeing anything that I could use anywhere else. I was what do you do your own status or sort of thing in the in the heat of summer you probably use a lot of service criminals away so it was nice to go into doing the Vindicator instead of market which was a big big push to me alongside the full time job. Which is the head chef of the Body Shop head office. Down in little Hansard So I pay for retail at the moment, not only that between anywhere between 130 people a day, Monday to Friday, so it gives me a chance to do my barbecue stuff on the outside. So that's sort of me in a nutshell.

Owen - Host:

And I've seen you years of experience in being a chef had barbecue kind of played a role in your, your career as a chef had you ever done much outside of the kitchen,

Unknown:

or not really, to be honest. So my first job was working in a Mexican restaurant in Word and I sort of that's where I got the love for the sort of Mexican food and then I made my wife travel, travel around Mexico, I really fell in love with it, then the My background is maybe fine dining. And I think I sort of was almost like rebelling from fine dining, going to Turkey in codified, refined, plating are so low in my career. But some of my stuff is now on taking all of my experiences and using to prepare for fire. So everything from the tacos to doing some fine dining, placing. So I was lucky enough to be in the Baltic competition, go right down to the semifinals. And one of the rounds was spreading the male undertone in place, but I decided to put myself in the fine dining and that's it, I saw a couple of dishes there sort of like everything could say the fire that floated in the fine dining way. So a bit of macro dish reversely chuck steak and the pineapple pineapple with a brown bread ice cream. But it was all sort of influences from my fine dining career. But yeah, didn't really do anything we really use. Barbecue voice was we see a huge rabbit griddles for food and steaks in couple of pubs that sort of run, but nowhere to be extended. With you've seen what I do now clicking on the Play page, clicking on the commandos and things like that. Looking back, I wished I pushed it a little bit more. Especially when I was running kitchens, it would have been nice to have the influence. But where the kitchens were set, there was no way that we could have gone out and done barbecue food for the for the restaurant.

Dan - Host:

What I love about everything that we see about your Instagram and what drew me to your page originally when I was first kind of forgetting Instagram and trying to get inspired, is how colorful your Instagram pages you know if you're on kind of just looking through the barbecue community and scrolling through as lovely as the food looks, it's the same sort of dark Husky color or kind of the reds and things but your page is a shock of color which is fantastic. Is that conscious? Oh how's that work?

Unknown:

Nice to see. That's how my favorites I love the when I start placing xiety issues in use. I like the color texture and face in that order really because it just is tasty by the way you want to eat it. So lots of different textures on there you want to eat it's not just one plain boring, monotonous plate of food and then the flavor will come because over the years of of experience of the know how what flavors go together there's times or when to push the boat and there's things that are put together with people they show that that's right and trust me I get a lot that people say I'm using like the filters are you making your food look that about now that is just generally I try and make it look visually stunning because at the end of the day, you guys are eating my food Instagrams a tool for me for my business. And if I can get that reaction I get the bookings as well. So if I can make that single player barbecue food stand out on Instagram without any filters or cheating then yeah, that's that's what I do. But yeah, I've always stood by those three things is the color texture and taste or flavor. Because that's what makes up a great arbitrary food as well. I'm not I like eating American style barbecue, but I it like you said is the same thing over and over again the same sweet sauces. So mahogany. Yeah, I mean definitely wrong. It's beautiful. It's what you'd want to eat. When, like I said on Instagram, it's the same thing over and over again, that's why I like to do something completely different.

Owen - Host:

That's about to say, there's actually not a huge amount of American barbecue on your page at all is it is more

Unknown:

now I sort of do American barbecue mortar parties. Like Ramadan, my birthday is in June. So we'll always have, there's usually a football or rugby going on around them. So we'll have our stick on some burski or some ribs or something like that. I still try and push the player with the flavors and the sources myself. That's the sort of time when I would, sort of family gatherings would become sort of an American style barbecue. Where as my career and everything that I tried to do, and here I want to try and be different. So I do stand out a little bit where I sort of push the sort of Mexican career more so Indian stuff that I've been doing recently and getting pushed out there on different platforms such as this stuff down so power within the master classes. Working with Ross at the top and Don was rusty barbecue. Has has massively helped me gain bookings day and push myself through. What's been pretty shitty couple years.

Owen - Host:

Yeah, yeah, definitely. So what would if I was coming to you for, you know, to cater for me for an event? You know, what, what would we expect from you?

Unknown:

Definitely color texture. What I tend to do is I build a bespoke menu with you. If you wanted American barbecue, we would do American barbecue, but I'll do it with a twist. So I would do something I would do some, if you wanted ribs, for instance, overtones image but instead of giving you a sticky, sort of overseeing source of methadone, something like a fermented chili, and Blackberry sauce, something like that. There's got that sweetness, but there's got that kick that will go Oh, this isn't the traditional way. Different. But yeah, I generally work with the client to see what they want. At the end of the day, I'm cooking it, but they're the ones eating it. And following it around with their phones. It's it's what the customer wants, and I'll make it sort of like, what they want to take it to that next level. At the moment, I'm sort of traveling with the buyer cage, trying to get into bands and in and out of myself is quite, quite

Owen - Host:

tricky. It's not it's not a small piece of kit, is it

Unknown:

a small purse? Or is paper getting around the lightest piece of kit in the world? Yeah, I like what I've decided, what I want to do is smaller, smaller parties. So to the party last weekend, 70. That will probably be the last big one that I do. Just purely for the fact when you've got I did run and start them on free people. And you can have a more control over the menu. Because when you've got a big function, you can't please everyone. You can please the people that are asking for the menu that are that 70 You're likely to upset 1015 people because there's not gonna be something on the menu. If you have small groups who say they're on either but eight, you give them the menu, they show their friends, the menu and everyone agrees, and you've got eight happy people. And the other thing is you've also got the communication and banter that you could have with them playing up in front of them. You have that more hands on experience experience in engagement with them. was watching chef in front of you. And like you guys when we went down to digital fast. Everyone's in order a chef working in front of you. You just want to fixated on what they're doing. That's what that sort of show showmanship that I've got from working in the diner or body shop or speaking to people telling them about food show my passion. People love that. And that's where where this is going with it. I've got a few more bookings this year so far. Couple of England's planes accommodation that we had a chat about his nice big rugby player that Marcus Borden for getting me to Greek so that I'm very much looking forward to it. decision to say so much that there could be some stuff with the rusty rusty guys down there. And hopefully fingers crossed, there'll be some plans, I'm hoping to have a venue that I can open myself his apologies for that. We'll have a chef's table inside there. So there'll be sort of two evenings, where I'll do one of my events where it'll be another sale next, stick on the next route, where I'll do four or five different dishes, tasting menus, over fire with cocktails. And then throughout the week, there'll be master classes and things like that. That's my dream. Anyway, that's the goal for the end of the year.

Owen - Host:

Sounds exciting. I couldn't agree more around the kind of the smaller intimate groups and watching a chef work. I mean, one of the best dining experiences I had was actually in down in Worthing. When I wasn't Horsham where it was shit. Yes, the past

Unknown:

is incredible.

Owen - Host:

Yeah, just 10 it was I think it was a nine course tasting menu, but you're obviously sat right in front of the chef's aren't you? You're literally seeing them. They're bringing it to your table. They're talking to you about it. And again, you It's fascinating to watch true artistry.

Unknown:

Guys, when we get to that level, the passion that comes through me, that's what that's the sort of thing I was doing that started my career. But I decided to leave the restaurant world to have a family because I was working six days a week, 17 hours a day. And there was no time or even thinking about cases. But that was when I decided a half enough of this. But that's why I wanted to get I have to get back into it somehow. It's it's a strange world setting up catering in the hospitality. When you seeing the people that we work with more than we see your own family, they become your family. And you lose friends you lose sleep, lose years of your life. But there's something about the GPU wanting more. That's where this has to come back there that always had to come full circle with me doing something. But going back to my roots just doing fine dining or doing something that involves me having a service and not just Monday to Friday, finishing at three o'clock that's why I saw once a month at the moment until twice a month where I can just go out there and go crazy with the foods that I do play ping pong tables and things like that. And I did that master class at SoCal people looking at me at the start there must be must be doing why he just chucking stuff on the table by the end of it. That I don't even want macerated areas hot is still hot. Yeah, that's why I want to do that wow factor of taking barbecue food. It's not tradition. And the source especially for cooler is British barbecue UK barbecue because there's so many influences in this century. Whether it's Indian, whether it's Chinese, Mexican, now Thai, standard British taking those dinner and put it in the barbecue. And we have all of these different people now that are coming, thrown sort of providers the poverty verb in this country, Marcus, people are Elkie Genevieve Taylor. People have Ave got the youngsters coming through. And I think some of those kids like Alfie and acid. Stuff that he's putting out is 14 years old. And it started that's when I started my career in history because I was washing up and Mason Gamal every week to go into a Michelin star restaurant. It's an incredible paradigm. But I can only see British barbecue going up. Because of those guys, because of the youngsters coming through that will then take on the sort of next generation and it's an exciting time in this country for foods, not just barbecue, but just just food in general. The restaurants that we have in this country now that's completely different than 20 years ago. And she see more and more not just farming To the cooking over fire in places now due to companies like Savage, creating these fantastic bits of equipment that now go in professional kitchens, not just in the garden as well. And it's exciting as a chef to think that, that people like me and other chefs can influence others. In not just cooking of what people generally associated with barbecue, whether it's a burger associate that will bring greater she's always been classed as barbecue sausages Walburga that that chicken on the barbecue was always what we our country was associated with. But now people are breaking that stigma. With platforms like this and Instagram and things like that, that are tiny, a booster even harder.

Owen - Host:

Do you think you'd ever go back with obviously all the, you know, the passion that you've got? A being a chef, but obviously is clearly you know, you're passionate about barbecue and taking barbecue to the next level? Would you ever you mentioned about potentially opening your own barbecue school do you think you'd ever go as far as open your own barbecue restaurant. But I didn't even think

Unknown:

about it. Now I'm out there. I think if I was to go back in there would destroy me. I'm only satisfied at the back of the 70 year old 60 year old I'd love to do something where it's during the week where I could share that passion that I have with others showing them how to show them how to start a fire from the ground up really. But doing that different side of barbecue. So teaching them the Mexican style where you can build a pit underground and wrap things in banana leaves and cook it for hours and hours and hours. Not just offset brisket. I want to sort of get a different barbecue skills sort of fire cooking skill. Because there's nothing really there's nothing interesting. There's a or where I am anyway, there's a couple stores for 45 minutes hour away from here but there's nothing in this local area. We've got some fantastic produce down here we've got the South Downs, and they're sort of nothing in between. It would be nice to have something sort of where we can take the produce from that down and say some nice lamb or some ear running around, or we've got the arm literally five minutes from the front. So that was the way I look at is each of the different lessons I saw they would be like 55 A day when I was a big fish based cooking oysters and storage embers. Taking people metal and hanging them on the fire cage things like that was completely different. And hopefully getting there is my name out network.

Owen - Host:

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Dan - Host:

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Dan - Host:

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Dan - Host:

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Dan - Host:

Something that excited me when we were earlier in the conversation actually and you were talking about doing a twist and you mentioned fermentation. It's not something we've really talked about much on the podcast but like what that brings to barbecue can be mind blowing sort of cut through a lot of the more fatty fevers that are coming through. There's so much more excitement and depth the fi flavor like sauerkraut and barbecue goes amazingly well. Kimchi and barbecue can do amazing things. How if someone wanted to kind of Walk into fermentation and want to kind of mix it with some of the stuff they're cooking. Where would they even start and how would you think about the different things you could ferment to pair with what you're cooking on the barbecue.

Unknown:

I mean that hidden over my head as far away. If someone is a beginner sauerkraut or kimchi on top of the hot dog is that's the way you can elevate your basic barbecue. Taking that sweet, salty, sour, all those high players heat that will just lift even if you wanted to, and it's a swear word for Richmond sausage. It was it was a family barbecue, you go to your family barbecue, they've they've got Richmond packet original sausages, walls, walls, banners in the corner of a policy of pinching your pocket ready. Ah, forget about average min sauces straightaway because it gives you would just list everything you're eating because you've got that, like said Stalinists you've got the bitterness, but you've got the heat in the sweet that goes with it as well. You've got crunch but you can ferment I made a range of fermented chili sauces, just with some Kilner jars. So some water and I had a lot of chilies are made. What did I make a habanero a lemon drop and jalapeno authentically sources. And after two weeks, given a blend and you've got perfectly leave it longer and it's hotter and more gets rounded flavor. There's other things you can just ferment some pineapple and then finish it on the barbecue and you've got again you've got those almost when pineapple and things like mango ferment it almost goes alcoholic, you almost have that sort of runny punchy flavor that comes out of it because the sugars are starting to ferment in just basically making alcohol. But then you finish it on the barbecue and caramelize it. It's like taking I did above hanging on the case with a pineapple. I think a lot of the guys that have got the cages have a final sort of six, seven hours or diploma I've sped it up by peeling it and then spraying it with a sherry and muscovado sugar rich.

Owen - Host:

And it sounds like if you ferment today, you wouldn't need the alcohol

Unknown:

because the alcohol is coming out the pineapple itself. And then that will caramelized and you get those sort of dark brown sugary flavors, sort of molasses flavors that are caramelized into it last cooking something patients brilliant, so nice and the elevated level or level of flavor.

Dan - Host:

I also want to experiment with kind of almost cooking some of the more eat more Eastern European type stews and things are on the barbecue. I do like a big OSH type thing on there, I think would be absolutely amazing. And just using fermentation barbecue in a different way that people don't think because we often say you can cook anything on the barbecue that you would in an oven, but it's trying to be a bit more experimental with it. Is that with your training? Is that the other exciting thing about barbecues adding kind of the smoke to some of the items you do she would normally get?

Unknown:

Well, definitely definitely. Watching some of so many different things on Netflix now. The drought in Australia, the ESA caviar, and you would put it into a huge smoke finisher on the barbecue on a leaf on a cooling rack just to get that extra added level of flavor of smoke. I have found that Sandfire is something that we used to use in restaurants all the time, whether it would be for a garnish for an oyster to sit on top. I was not many people at the time or eating it was used as a sort of a bed out of a seashell. But when we did start using it, it was either use roar, or it was just bland. And I thought I'd get a sense and could be throat members. And when you char it and get smart and then you add the salt and the sweetness from the fire. It really brings on a new level of flavor. Taking things find ingredients and adding fire to it a new way that I'm learning myself with things. So things like cooking scallops in the shell directly on the cold. That was mean to me. So everything DJ barbecue did. I think he just did it with some chili and some white wine and things like that and I had I changed it up and I did I like using routine. RC is again, it's another it's almost a type of meditation or pedaling. So I do I do a lot with my Mexican stuff at IPA pickled onions, where I'll use a tiny rebel or one of the hobo because they have passion fruit, Mango pineapple flavors that work so well with the sweeter me the thing the fatty meats, like you said, cutting through those fats. And I put some of their more of a pogo, which is passion for a reminder in fear in with the scar, some Thai Thai chilies and with the that smoke and then a burnt butter that will over itself. flavor was just immense. And it's just ways of lifting things. And all have different levels of flavor we get from the smoke, the heat, the sweet, I like the using the sort of five ways that the fire is used the fire, the sweets, our hot, better, and so on when it all just becomes around the flavor. And it's all sorted for quantities versus not one, one level of heat where you can't taste anything else or it's one over sweet, sticky with. Its that rounded flavors that work so well. And that's where I like to put all those influences together.

Owen - Host:

Where would you you know, where do you normally find your source of inspiration for creating new ideas and certainly for the from a catering point of view, when you're presenting potential menus to your clients. You know, what? Where do you get that source of inspiration from

Unknown:

values inspiration everywhere, whether it's cookbook, whether it's program, past experiences from the restaurant, work. So from about the age of 19, I've kept notebooks next but all of our notebooks my phone that shows how over the fact that as a staff, you hardly sleep you know who's a chef and then down the street driver chef. The chef face after 17 hour shift and you know you're back in at seven o'clock in the morning, you don't want to be late, you hardly sleep. And your brains always going overdrive. And when you've got the passion for it, you're just constantly thinking. So I've gotten notebooks have probably got about Christ near 140 notebooks of different ideas. Now I've got I never know this build up, I've got it in my iPhone notebooks for that. I've just constant on the days that if I'm down the beach, and I suddenly think oh, I've got because I'm sad. Well, that's my sort of go to places I need inspiration or go to sort of like a almost like writer's block, I'll go and sit down on the beach with a coffee and it will start flowing again. And then all of a sudden, all of these things will start coming in my head where I've got one ingredient, and then I'll go through the ingredients. And I'll go for which cuisine and then what goes with what and then all of a sudden I've got a plate of food and then in my head, I know how I'm placing it then I'll do a diagram of how that's been plated and what it's going with. That's where it sort of comes from. But I have inspiration from traveling for my kids, everything these days. What I've seen on Instagram, taking ideas that people have had just this massive now this Instagram, tick tock, Facebook, all of these, all of the platforms that we're all on even the smaller accounts now I've got some of the greatest ideas, some of the sources that are coming through one of the companies that Ross is lucky to work with now why is this volunteer for this just barbecue sauce which has never seen Texas barbecue sauce out there. And it's one of those flavors will work wonders with especially for Kentucky but brilliantly and I'm really looking forward to that theme tasting the different things that are out there using coffee but do using coffees of different origins. So not just the ground coffee of us go and finding a coffee that tastes of bitter chocolate and almonds and putting that into a rug making a mole light that way. I'll find inspiration from I find inspiration from anything if someone gave me money and said I want A Mexican full course, dinner, I'll give them four or five different menus for them to pick from. And work with them. So if they are big lamb fans, I will make sure that each one of those menus is for a lamb dish of theirs but using a different car, ranging from the cheapest to the most expensive. And with different things going on that will wow wow, everyone, really.

Dan - Host:

You talk a lot about cooking for the people and that's your passion, feeding other people making them happy and experimenting for them. But if you're cooking for yourself, what would you cook is your like dream barbecue meal start to finish.

Unknown:

That's a crappy question. So firstly, as a mother moment, my favorite. I don't know if you guys have listened to the podcast off menu focus.

Dan - Host:

Yeah. Come in for you gamble will come in for you.

Unknown:

I've only recently discovered that. And I sit and try and work out my menu and it changes weekly. But But given that that sort of your ultimate menu, I've always gone with the death row meal. Always gone, I would say my starter would probably be something like salt and pepper squared. Again, that done on the barbecue now is something that tastes absolutely incredible. I just love the flavors that come through it again, that flavor works on different salty elements, sweetness from the squid, you got to sort of lock it down go carefully with it an oyster of lemon. You can't go wrong with that nice glass of white wine. Main course it changes all the blood and fire. I said about not having rich, sweet rich that does nothing in my opinion. As a as yourself, just to play and really go through a great or a good state. And then experimenting, I've been experimented a lot. So through early stages, my fine dining as a pastry chef. And there's not too many. Especially if you search for barbecue desserts is a very, very, very slim amount of desserts, you'd usually find something along the lines of a banana wrapped in sinful elixirs and chocolate, a small or something like a sponge cake has been put in a commodity. And don't get me wrong. They taste incredible. But only to fish that recently I've been doing a lot of a lot of research and looking at cooking berries and fruit in the end is and what what flavors they will take on from different woods and things like that. Trying to cook pastry on the barbecue that that's very hard. Because you've got to get the right temperature so that your pastry passes that melts when you make pastry. And so that's what I'm experimenting with at the moment is so opening a new portfolio that I did a mando Upside Down Cake last week. Which worked well. It was could be better. The turnout didn't work as well as it should have done

Dan - Host:

it. Rose though, you know, don't be too hard on yourself.

Unknown:

Thank you. All right, I think that that's where as a chef and I'm not a perfectionist, I just want that plate of food to be the best it can be. It's not perfect, but you want to eat it and you go back and go. Yeah, I want to make that again. Our main idea that changes so I want to fit almost like a passion for drizzle through the sponge as it comes off. So you've got different flavor elements as you eat it. So they're just mango on the sponge at the bottom on something else added to it. Development on desserts at the moment is something that excites me because like I said if three out of the ideas hours or maybe longer than that. So film pastry chef springing fire elements is pastries is a nice thing for me. And Nathan for a lot of people I think yeah you'll be seeing a lot more desert based about your my age, you

Dan - Host:

know in and I've just been talking about this the whole time you did brownies for the first time that they didn't do it. did

Unknown:

incredible brownies on the barbecue are just so good.

Owen - Host:

Yeah, it was one of Marcus's recipes. So it's ancho chili brownies. Yeah, they're really really really tasty for myself, because I've never done it before, I didn't know what to compare it to but they say

Unknown:

lucky enough to try see stolons family on the day and I think that's what got me back into looking at Patreon a barbecue because it sort of chocolate took on a different level of flavor from the charcoal in the woods use uses. So yeah, that's where I want to experiment with. Again, a bit like I said, with the Malays finding the coffee, finding different chocolate, different flavor elements even where that smoke element to be sort of like that extra ingredient whether it's an apple wood, smoked chocolate tart or something along those lines. But yeah, it's exciting to be able

Owen - Host:

to sit for another episode of the meat & Greet BBQ podcast It was great to talk to Dan from Bourbon Street Street. I think there was some great tips as ever we want to hear from you. Tell us what to talk about on the podcast what's important to you around barbecue, get in touch with us through the usual channels. Email me & Greet BBQ podcast@gmail.com The social channels at meat & Greet BBQ podcast. If you haven't done so already, join our newly launched Facebook group the meat & Greet BBQ podcast group where you can post in get involved. Share your creations on the barbecue, and until next week, keep on grilling Today's episode is brought to you by iOS kitchens, the South's leading outdoor kitchen design and installation specialists

Dan catford Profile Photo

Dan catford

Dan catford

Urban streatery started as a street food stall serving tacos influenced by world cuisines,

During the first lockdown i started my Instagram page and showcased some of my bbq food which has grown and grown .

I am now moving into private catering and doing masterclasses using a variety of grills and styles