Ever wondered how a chef goes from two-star French rigidity to painting with fire in the garden and landing Selfridges with a sauce born at a dinner party? That’s the pulse of this conversation with Mat Blak—restless, funny, bruised by failure, and absolutely electric about food that respects where it comes from.

We start with boundaries and how to break them well. Mat calls it free cooking: pushing flavour without trampling the roots. He explains why anchovies, Galician beef, proper olive oil and technique are the difference between fusion that sings and mash-ups that go nowhere. Then it gets human—pulling cold pork butts for a festival queue, brisket humbling a pro, and the truth that repetition turns chaos into craft. He walks us through his backyard “studio,” Big Green Egg, Minimax, gas for clients who rely on it, wood-fired ovens for heat and theatre, and the reality that wind and rain don’t care about your content plan.

The sauce story is a masterclass in scaling. Partnering with an ex-chemist, Mat learns how garlic refuses to scale neatly, why water matters, and how a late-night Instagram message became a Selfridges deal. We talk wins and stalls—Blackfire’s slow burn, Blak Elder’s sweet-chilli pop, and the maple-smoked pineapple vinegar that stole Christmas hams across the country. He’s frank about supermarkets, margins, ticking shelf lives, bottles and labels that swallow profit, and the grit it takes to keep going.

Culture and community thread through it all. Mat shares a careful collaboration with Tribe Apparel using a Māori hammerhead motif, tying the shark’s need to keep swimming to mental health—move, breathe, endure. Proceeds back the Burnt Chef Project with training that reaches kitchens where it’s needed most. And for pure cooking joy, Barbecue Bingo lands on chicken hearts, and Matt leaves the next guest a gem: finish a hard-charred steak with a brush of kecap manis before the rest for a glossy, umami-laced crust.

If you love live fire, honest craft, and the stories behind the plates and bottles, you’ll feel right at home. Subscribe, share with a mate who lives by the grill, and leave a review—what lesson from Matt will you try first?

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A beatbox nickname, two expulsions, a near-miss with a gang, and a single dishwashing shift that changed everything. Matt Burgess AKA matblak joins us to chart a wild, human journey from a chaotic Wellington childhood to Michelin-level kitchens, catertainment stages, and a sober, purposeful life built around live fire and community.

We dive into the moments that bent the arc: a catering course where childhood food lessons suddenly become a superpower; the night a back door opens onto a brigade of glorious misfits; and a Cannes detour that turns into a two-star education in timing, cleanliness, and respect for ingredients. Back in London, Matt steps onto the glass-box stage of Mays, grinds through 90 to 100-hour weeks, and learns how standards shape flavour as much as salt does. Jamie Oliver stops being a punchline and becomes a partner, from school dinners that shift policy to Threadneedle Street’s elegant, ingredient-led menus.

Then the story flips again. At a star-packed book launch, an outrageous charcuterie board meets Christian “DJ BBQ” Stevenson’s playlist, and fire finds a soundtrack. Festivals become labs for reverse-flow smokers, airflow, and coal management. The pandemic forces a pivot: a Big Green Egg on a West London balcony, suppliers sending whole haunches, a neighbourhood WhatsApp turning into a pop-up delivery brand. Through grief and reflection after his mum’s passing, Matt chooses reinvention—leaving a senior post at Caravan to build a consultancy, launch sauces, host supper clubs, and hit festival stages across the UK. Seven years sober, he’s frank about the pull of old habits and the deeper satisfaction of craft, mentoring, and feeding people well.

If you care about food as a trade, not a trend; if you’re curious how live-fire cooking really works; if you’re chasing a second chance or planning a pivot, Matt’s story brings heat, humour, and hope. Hit follow, share this with a friend who needs a nudge, and leave us a review with the moment that stuck with you most.

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What happens when your kamado tries to swan dive off the outdoor kitchen mid-cook? We get candid about the mess, the ash, the panic, and the fixes that stop it happening again. From a Christmas “brisketta” that blew past the predicted timeline to a gammon glazed in rum and coke that turned out beautifully, we unpack how small choices shape big results when you’re cooking for people you love.

We trade the January performance grind for practical midweek sessions: flat-top fajitas, hot-and-fast chicken, and quiet cooks that sharpen timing without the camera rolling. Then we go deep on value: bulk-buying from the butcher, controlling fat for better burgers and sears, and even stretching sides with a 25-kilo sack of local potatoes that tastes better and costs less than supermarket packs. It’s a reminder that great barbecue is half sourcing, half process.

New gear has us dreaming bigger. A stout rotisserie and deep roasting pans unlock shawarma over wood, spinning roasts with self-basting juices, and richer gravies. A cocktail smoker sparks experiments with cold-smoked coffee beans and subtle aromatics. Along the way we talk safety and design: why kamados can get top heavy on low units, how to add stops, choose the right feet, and load fuel without tipping. And because pain teaches fast, we confess the chili-to-eye mistake and share practical ways to avoid it.

Looking ahead, we’re plotting premium chicken to test whether heritage birds earn their price, eyeing Meatopia and local smokehouses for inspiration, and lining up weekends where friends actually want to stand outside again. If you’ve battled the weather, the clock, or your own equipment, you’ll feel seen here. Hit play, learn from our chaos, and come out with smarter prep, safer setups, and tastier plates. If you enjoyed the chat, follow the show, share it with a barbecue friend, and leave a review to help more grill nerds find us.

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A promise to honour a father’s memory became a cookbook that rallied a whole barbecue community. We sit down with John Wilson to trace the gritty, very human path from “let’s do a book” to holding a 204‑page charity cookbook that climbed Amazon’s barbecue charts and put first‑time contributors next to big names.

John walks us through the real barriers no one talks about: post‑pandemic print costs that quadrupled, the tough decision to abandon a traditional print run, and the steep learning curve of Amazon KDP. He shares how AI became a practical assistant for formatting recipes consistently, while the painstaking work of proofreading, indexing and layout stayed stubbornly manual. Proof copies exposed mismatched fonts and an off‑by‑one index that demanded days of fixes. Hitting publish brought 72 anxious hours, then a wave of support as cooks opened the book and found their recipes on the page.

There is heart at every turn. We unpack the legal care required when naming charities and using logos, the slim KDP margins that still make the project worthwhile, and the moments that made it all land—like a young contributor presenting his printed recipe at school and earning an award. John also reveals a bold plan for volume two: a global live‑fire collection with curated regional dishes, a “Live Fire Legends” chapter, and a smarter submission flow to avoid duplicate recipes while encouraging cooks to stretch beyond their comfort zones.

Along the way, we talk sold‑out charity events, festival demos, and a playful barbecue bingo segment that lands on sweet chilli halloumi. If you care about cookbooks, community and the craft of getting ideas into people’s hands, this story will light a fire. Grab the cookbook via the links in our Instagram bios, cook a recipe, and tell us what you make. If this conversation resonates, subscribe, leave a quick review, and share it with a friend who loves live fire as much as you do.

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Fire changes everything—how food tastes, how we cook, and how people gather. We sat down with Ben, co-founder of Somerset Grill Co, to explore the craft behind Argentinian-style, wood-fired grills built in the UK for serious durability and everyday joy. From a superyacht encounter with a $30,000 parrilla to welding the first prototype in a shipping container, Ben shares the gritty iteration path that led to their “unquestionable quality” mantra and the design choices that make open fire feel approachable at home.

We break down the real mechanics of live-fire control: why an ember maker matters, how grate height transforms heat management, and when to move coals instead of meat. Expect practical tips and plenty of inspiration: fast-cooked flank short ribs with chimichurri, porchetta with shattering crackling, charred pineapple thrown straight into the embers, and a light, clean smoke from a simple tapa on cold days. We also dive into accessories that earn their keep—the crowd-pleasing rotisserie, the endlessly useful ember grill—and compare open fire’s roast-forward results to heavier American smoke.

Holidays get the spotlight too. Think rib of beef slowly spinning while you baste with butter, cola-braised gammon finished with a hot honey glaze, and crisp sprouts in a cast iron skillet over live coals. Leftovers become strategy, not afterthought: brisket chilled and rewarmed in stock for extra smoke and gravy depth, short ribs turned into the richest eight-hour chilli, chicken skin re-crisped into addictive “crisps.” There’s honest talk about fails—seasoning switch-ups, underfuelled fires, even a duck ruined by a soapy board—and why they make us better cooks.

We round things out with the Asado Go portable, how engineering changes at smaller scales, and dream setups that blend live fire, ceramics, and pizza ovens. If you’re curious about parrilla-style cooking, grill design, or just want new ideas for your next cook, this one’s packed with insight you can use tonight. If you enjoyed it, subscribe, leave a review, and share the episode with a friend who loves cooking over real fire.

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A food truck, a festival stage, and a sword stacked with sizzling meat—DJ BBQ shows how live-fire cooking becomes unforgettable when craft meets theatre. We dive into his story from early days on the Jamie Oliver network to building a mobile pit operation that feeds tens of thousands, all while sharing the techniques that make barbecue consistent and crowd-pleasing. Think precise temperature zones, the confidence to probe to target, and the art of trusting the rest so joints finish tender, not tough.

We get practical and specific: why British-made lump charcoal beats chemical‑laden imports, how grass‑fed British brisket delivers deep flavour once you’ve mastered fat and carryover, and when beginners might “goofproof” with imported packers. Christian breaks down cooking by senses—listening for sizzles, reading smoke, feeling for that soft‑to‑tough‑to‑soft arc—and admits the hard lessons learned from opening pits too often or trapping embers in greasy gloves. The tips are actionable: pull turkey around 64°C and rest upward, carve radiant heat for rare spit‑roast beef, and skip full-bed coals in a kettle to keep a safe zone for flare‑ups.

The conversation roams where the fire leads. We champion winter grilling with stews, chilis, and cauldrons over embers; trade notes on Weber kettles, Kamado efficiency, and insulated fireboxes; and set our sights on pizza—New Haven and New York styles that crackle without the heavy chew. Regional cues thread through it all: Alabama white sauce you can double-dip on the grill, Memphis-style one-hour ribs at Rendezvous, and the Piedmont “outside brown” technique that turns pork shoulder into burnished, addictive steaks. It’s a celebration of the UK’s melting pot—techniques and flavours borrowed, blended, and made our own.

Ready to level up your barbecue with skills you can use this weekend? Hit play, then share your winter fire plans and favourite live‑fire tip. If you enjoyed the show, follow, rate, and leave a review—your support helps more people find the flame.

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Forget the oven-first myth and the burnt banger stereotype. We sit down with Alan from Totally Awesome Barbecue to unpack how simple methods, smart gear choices, and a little patience can transform any backyard into a reliable smokehouse. Alan’s story starts where many of us do—over-firing a cheap grill—then moves through practical upgrades, mastering airflow on a kettle, and knowing when a pellet smoker makes more sense for low-and-slow. His philosophy is refreshingly no-nonsense: buy kit that lasts, learn your specific grill, and build confidence with repeatable setups.

We break down the minion and snake methods in clear, actionable steps, including common pitfalls like lighting too much fuel and chasing temperatures all day. There’s plenty of real-world nuance—how a heat deflector evens out hot spots, why sausages and burgers shine when cooked indirect, and how to avoid over-salted rubs by keeping sauce on the side. Alan shares honest fails (midnight dinners, anyone?), quick fixes that actually help, and the small tweaks that turn frustration into reliable results.

What really stands out is how British barbecue carves its own identity through range and ingenuity. We talk roasts on the grill at Christmas, breakfast on the flat top, pulled pork for a crowd, brisket for a birthday, and fusion flavours borrowed from curry nights and Greek skewers. It’s frugality, creativity, and fire—showing that great outdoor cooking doesn’t demand a shed full of steel, just sound technique and care.

If you’re ready to cook better with what you have, hit play. Then tell us your biggest win, your most painful fail, and what truly defines UK BBQ for you. Subscribe, share with a friend who still pre-cooks chicken indoors, and leave a review so more people can find the show.

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The fire isn’t lit, but the warmth is real: we’re sitting under a brand-new pergola on Christmas Eve, talking through how a messy garden corner turned into a clean, year‑round outdoor kitchen built for 365 cooking. We get practical about design—why the old workshop had to go, how a Somerset grill became the centrepiece, and the small layout shifts that made everything click. With transparent chat on budgets, drawings, and brand choices from the AOS Kitchens process, this is a candid blueprint for anyone planning a functional, beautiful cooking space.

Holiday cooking brings the plan to life. We map out a calm, mid‑afternoon feast by spreading tasks across multiple cookers: turkey with room to breathe, a brisket started early for a long rest, and a cola‑and‑rum glazed ham that caramelises into crowd‑pleasing lacquer. There’s cold‑smoked cheddar waiting for the cheese board and a breakfast ritual of pancakes on the griddle, bacon, maple syrup, and a brazen Irish coffee. It’s part menu, part timing playbook, packed with tips on airflow, buffers, rest times, and how to avoid the dreaded stall panic.

We also look back and forward. A quieter year pushed us to invest in learning—like a standout day at the Irish Egg cookery school—and to double down on what makes British barbecue special: flexible, fusion‑friendly, and fearless with flavour. Being interviewed by the Barbecue Radio Network sharpened our empathy for guests and renewed our pride in the UK scene. Looking to 2026, we’re aiming for 100 episodes, more on‑the‑road recordings, and bigger live‑fire ambitions: a Kadai fire bowl, rotisserie and hanging hooks, feather blade done right, maybe even a shared suckling pig. We’re bringing back Barbecue Bingo too, and you’ll pick the ingredients.

If you’re dreaming up your own outdoor kitchen, you’ll find honest advice on layout, workflow, storage, lighting, weatherproofing, and which appliances actually earn their space. If you’re cooking for Christmas, you’ll walk away with timing strategies that let you sit, sip, and enjoy your own meal. Join us, share your must‑have backyard upgrade, and tell us what you want to hear next. If you’re new here, tap follow, leave a quick review, and pass this on to a friend who lives for good food and a better setup.

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Smoke you can see, stories you can taste. We welcome Full Moon BBQ David Maluff to share how a tiny 50–60 seat Birmingham spot with an open wood-burning pit became a 17-store stalwart without trading away its soul. David walks us through the choices that matter: hickory over shortcuts, open kitchens over back-room mystery, and a service mindset that treats every guest like a president. If you have ever wondered how to scale a craft built on patience and fire, this is a blueprint you can feel.

We explore the flavours that define the South and the details that define Full Moon. From the tug between sweet red sauce, vinegar tang, mustard heat, and Alabama white sauce, to the unsung hero—chow chow—that snaps every sandwich to life. David breaks down rub strategy by protein, why pork butts go in un-rubbed, and how a touch of oregano and the right granulated garlic can transform ribs, chicken, and brisket cooked low and slow. There is honesty here too: power surges that kill a brisket run, the hard choice to say “we are out,” and the rule that quality beats convenience every time.

Beyond smoke and spice, we get into the business of barbecue: training manuals, hiring for character, and keeping standards tight as stores grow from 1,800 to 5,500 square feet. The menu widens without losing identity—giant baked potatoes loaded with pork, chicken, turkey, or brisket; crisp salads; scratch sides made with care. Catering now fuels weddings, offices, and massive game days, where pits stretch 14 feet and a thousand slabs move in a Saturday rush. Through it all, community remains the centre: giving back, inviting people to see and taste the work, and making the pit a stage that keeps the team honest and the guests connected.

If you love barbecue, leadership, or simply a good growth story anchored by integrity, you will find plenty to savour. Hit follow, share with a friend who loves low and slow, and leave a review to tell us your favourite regional sauce—red, white, vinegar, or mustard?

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We catch up with Ian “The Barbecue King” on life after retirement, the seven‑grill line‑up, and how a hobby turned into demos, brand partnerships, and feeding crowds without losing the fun. Travel, community, and a few honest fails shape a smarter, calmer approach to live fire.

• retirement, part‑time work, grandad life and more time at the grill
• seven‑grill set‑up, two pizza ovens and why each tool matters
• sustainable charcoal, Green Olive ambassadorship and fuel quality
• live demos with local butchers, fast formats and crowd tasting
• catering by accident, menu planning and service flow for 60 covers
• thermometers, rest and heat control as everyday discipline
• travel inspiration from Thailand to Abu Dhabi, pizzas and skewers
• barbecue fails that teach: scallops, overcooked steak, bad sauces
• community wins, charity book, events and steady Instagram growth

Thank you for following us on social media. You can find us just by Googling Meat and Greet Barbecue Podcast or on Facebook, Instagram, the Talk That Ticked, all of that sort of jazz. You can also go onto our website and drop us a message or an email. We’d love to hear from you. We want to hear what you’d like us to be talking about, any questions. But until next time, keep on grilling

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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.

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A shed went up in flames—and a lifelong love for live-fire cooking rose from the ashes. We sit down with Kate O’Driscoll to trace an unlikely journey from a no-name kamado to festival demo stages, and we get into the real talk: the kit that earns its keep, the cooks that keep you humble, and the community that makes you braver.

We swap stories of Webers, Big Joes, and flat tops, and why a Blackstone can quietly end indoor frying. Kate explains the pull of open-fire rigs—Santa Maria lifts, asado frames, and the hands-on thrill you just don’t get from “easy bake” pellet smokers. We dig into favourite cuts and smart strategies: why beef ribs often outshine brisket for drama and flavour, how to nail picanha by marking the grain before the cook, and the small safety rituals that save your hands and eyebrows. Barbecue bingo throws us a curveball—paella—and Kate maps a plan with smoked chicken thighs, mussels, prawns, and a session IPA stock, a nod to her husband’s farmhouse brewery.

Threaded through is a bigger theme: breaking the tired stereotype of “man, fire, meat.” Kate makes the case for everyone at the grill—especially women—and shares the moment a four-year-old fan mimicked her demos all weekend, proof that visibility matters. It’s honest, funny, and practical, packed with tips on supporting your local butcher, building a backyard bar that works, and turning weeknight cooks into easy leftovers that stretch into tomorrow.

If you love barbecue stories with real stakes (and real mistakes), this one’s for you. Follow Kate on Instagram at KO’Driscoll Food Beers Life / Food Fire Life, subscribe for more conversations like this, and leave a review to tell us your favourite live-fire lesson.

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A Somerset Grill transforms a backyard into a theatre of flames, smoke, and sizzle. Owen's new Argentine Asado-style cooker became the centerpiece of an unforgettable five-hour cooking session where we lost ourselves watching flames dance across carefully prepared meats. The adjustable grates allow precise temperature control as wood burns down to perfect cooking embers – a dramatic departure from standard charcoal grilling that connects you to cooking's primal roots.

We put Brewdog's new barbecue rubs and sauces to the test on chicken wings, finding their Punk IPA-inspired sauce deliciously fruity while their hot sauce proved disappointingly vinegary. The Somerset Grill showed its versatility as we moved from homemade sausages to gammon joint and even a whole pineapple that caramelized beautifully when placed directly on glowing embers.

Cooking mishaps make for the best stories, and Dan's work barbecue disaster didn't disappoint. Despite careful planning and budgeting for 40 hungry colleagues, he somehow managed to leave the burger shop without actually purchasing any burgers – leaving 48 buns but zero patties! Thankfully, his backup sausages saved the day.

The UK barbecue community continues growing with festivals like Smoke and Fire Ascot drawing crowds, while barbecue tourism gains momentum as enthusiasts organize Texas tours to experience authentic pit cooking at its source. Looking ahead, we're excited about the Big Barbecue Community Cookout this October – a bring-your-own-everything gathering where passionate grillers will share knowledge, techniques and undoubtedly a few cooking failures.

We'd love to connect with small businesses and innovators in the barbecue space – reach out through our website or social media to share what you're seeing in this vibrant community. Until next time, keep those fires burning and don't forget to actually buy your burgers!

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Thinking about firing up the barbecue but feeling a bit intimidated? You're not alone. In this practical, no-nonsense guide to barbecue basics, Dan and Owen demystify the essentials that every beginner needs to know before approaching the grill.

The cornerstone of successful barbecuing isn't expensive equipment or complex techniques—it's understanding a few fundamental principles. First and foremost: invest in a good meat thermometer. This simple tool removes all guesswork from your cooking and ensures food safety. For chicken (a fantastic starting point for beginners), remember "75 stay alive" in Celsius as your target internal temperature.

Two-zone cooking emerges as perhaps the most valuable technique in your arsenal. By arranging your coals on one side of the grill, you create both a searing hot zone and a gentler indirect cooking area that functions like an outdoor oven. This simple approach transforms everything from chicken to sausages, delivering restaurant-quality results with minimal effort.

Beyond meat, we explore the incredible world of barbecued vegetables—from stuffed peppers and charred lettuce quarters to jacket potatoes that develop an almost magical nutty flavor when nestled among the coals. Vegetarian options abound, with Dan even accepting a challenge to barbecue seitan for an upcoming event!

Throughout our conversation, one theme remains constant: don't be intimidated. Even professional establishments sometimes serve subpar barbecue (as evidenced by our "cooking in the wild" horror stories). The difference is that you're cooking for pleasure and continuously improving your skills with each session at the grill.

Ready to transform your outdoor cooking game? Subscribe now for weekly tips, techniques and inspiration to help you become a backyard barbecue hero!

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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.

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Ready to dive into the world of barbecue but feeling overwhelmed by all the options and techniques? We've got you covered. This episode strips away the complexity and focuses on the absolute essentials every barbecue beginner needs to know.

Starting with equipment, we make a strong case for why a kettle barbecue with a lid and thermometer should be your first purchase. This versatile setup allows you to try everything from direct grilling to low-and-slow smoking without breaking the bank. We explain how to check if your thermometer is accurate (hint: it involves boiling water) and why understanding your barbecue's temperature is fundamental to success.

Mastering temperature control is the next hurdle for beginners, so we break down the science of vent management in straightforward terms. Think of your bottom vent as an accelerator and the top vent as the system that pulls air through—simple adjustments between these two create the perfect cooking environment for any dish.

When it comes to fuel, we're passionate advocates for quality charcoal over gas for that authentic barbecue experience. Our detailed explanation of the differences between lumpwood and briquettes will help you choose the right fuel for different cooking scenarios. Plus, we share why a chimney starter and natural firelighters are game-changers that make lighting your barbecue faster, easier, and free from chemical flavors.

The most valuable advice in this episode might be our passionate endorsement of meat thermometers. "Cook to temperature, not to time" becomes your new mantra as we explain how thermometers eliminate guesswork and ensure perfectly cooked, safe food every time. We even share specific temperature targets for different meats to get you started.

Whether you're buying your first barbecue or looking to get back to basics, this episode provides a clear roadmap to success without unnecessary complications. Listen, learn, and you'll be grilling with confidence before you know it.

Have you already started your barbecue journey? Connect with us on social media and share your essential tips for beginners!

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After a refreshing eight-month break, we're finally back at the grills and ready to reconnect with our barbecue community! This comeback episode delves into why we needed time away and how we've been rekindling our passion for outdoor cooking.

Dan shares his experiences moving house and setting up a new barbecue sanctuary—from positioning his Monolith ceramic grill to adding a Blackstone griddle and Gozney Rock Box to his arsenal. Meanwhile, Owen reveals his deep dive into the craft of sausage making, curing his own bacon, and exploring the possibility of turning his passion into a small-batch artisanal side business.

We take you along to our recent visit to Sean "Irish Egg's" new barbecue school launch in the picturesque Norfolk countryside, where we sampled incredible brisket dishes and connected with fellow barbecue enthusiasts. The experience reminded us why we love this community—it's about far more than just cooking food outdoors.

Both of us share candid thoughts about social media fatigue and how the pressure to document every cook began overshadowing our enjoyment of barbecuing. Dan admits deliberately stepping away from posting online to rediscover cooking for personal satisfaction rather than external validation—a sentiment many passionate hobbyists will understand.

Looking ahead, we're shifting our podcast format to feature more casual conversations between the two of us, peppered with guest interviews. We're excited to explore barbecue restaurants, attend events, and engage more deeply with you, our community.

Whether you're firing up your first kettle grill or managing an impressive collection of smokers, we're thrilled to be back sharing this journey. Subscribe now and join the conversation—we'd love to hear what you've been cooking while we've been away!

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What if your barbecue mishaps could lead to your most memorable grilling experiences? Join us for an engaging conversation with Simon from the Grill Shack, an Instagram sensation known for his unfiltered approach to all things barbecue. Simon shares his journey from novice to barbecue aficionado, highlighting the importance of cooking for sheer enjoyment and social connection rather than chasing perfection. From his unforgettable brisket challenges to the relativity of taste and standards, Simon offers down-to-earth advice and inspiration for both beginner and seasoned grillers.

Ever wondered how you can enjoy delicious barbecue while maintaining a healthy lifestyle? We dive into the delicate balance of indulgence and mindful eating, sharing personal stories and tips on counting calories without feeling deprived. Our discussion touches on how the COVID-19 pandemic ignited a newfound passion for barbecue, transforming a necessity into a fun and creative hobby. You'll hear firsthand accounts of losing weight, maintaining it, and navigating the occasional indulgence with strategic planning.

Explore the world of social media influence within the barbecue community as we discuss brand partnerships, content creation challenges, and managing social media fatigue. From amusing barbecue fails to creative cooking challenges, Simon's candid insights offer a refreshing perspective on building a supportive community through shared passions. Whether you're grilling up a storm for family and friends or managing the demands of content creation, this episode is packed with valuable tips and heartfelt stories that will resonate with all barbecue enthusiasts.

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What happens when baking and barbecue collide? Join us as we chat with Sean, the culinary wizard known as the Irish Egg on Instagram. From the humble beginnings inspired by his mother and grandmother's Irish soda bread to crafting intricate Japanese-style gingerbread houses, Sean's journey is nothing short of extraordinary. Listen to Sean's creative fusion of baking and BBQ, where he even adds a touch of his electrician skills to his culinary creations. This episode is a delicious mix of sweet and savory stories that will leave you inspired to experiment in your own kitchen.

Travel with us through the bustling streets of Japan, where we discuss everything from yakitori skewers at vibrant markets to the cultural nuances of public drinking and the pristine cleanliness of the cities. Marvel at Japan's efficient transportation system, particularly the bullet trains, and learn about the unique experiences Sean brought back home. This segment is packed with cultural insights and potential inspirations that will transport you halfway across the world without leaving your seat.

Finally, we dive into the heart of barbecue culture and DIY projects that make outdoor cooking accessible and enjoyable. From transforming a commercial fridge into a portable smoker to setting up a budget-friendly outdoor kitchen, Sean shares his innovative approaches and the importance of resourcefulness. We also discuss our favorite grilling setups, the emotional attachment to our equipment, and play a fun barbecue bingo game with ingredient suggestions. Don't miss out on this flavorful and fun-filled episode that promises to reignite your passion for both baking and barbecue.

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Get ready to be inspired by the incredible journey of Lily Bond, a teenage entrepreneur who turned a simple spice blend into a thriving business. At just 13, Lily saw a gap in the market for low-sodium seasonings and decided to fill it herself, starting with a taco seasoning that quickly became a hit. We discuss her fascinating path from perfecting recipes in her kitchen to overcoming packaging and branding hurdles, all while benefiting from her family's entrepreneurial spirit. You'll learn how Lily's dedication and innovation have expanded Spyce Girlz Seasonings to offer ten versatile blends available across Canada.

Ever wondered how fresh spices can elevate your cooking game? Lily shares her insights on why fresh ingredients make all the difference. She talks about her transition from selling at local farmer's markets to securing spots in major retail stores like Loblaws and Farm Boy. Customer engagement has been key to her success, and through trial and feedback, Lily has discovered new and creative ways to use her spice blends. This episode emphasizes the importance of understanding customer demographics and building strong community ties, making spices more approachable and versatile for everyday cooking.

Finally, we dive into the art of brand storytelling and the joys of outdoor cooking. Lily shares her passion for barbecuing and using natural, preservative-free ingredients—like making homemade cold cuts to avoid overly salty store-bought options. From creating the perfect outdoor kitchen to experimenting with wood-fired pizza ovens, this episode is packed with useful tips and personal anecdotes that will inspire your culinary creativity. Whether you're a seasoned cook or a kitchen novice, Lily's story and practical advice will ignite your passion for cooking and show you how to make the most of your spice cabinet.

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Get ready to transform your barbecue game with insights from none other than cricket legend turned grill master, Matthew Hoggard! Hoggy, as he's affectionately known, takes us through his incredible journey—from his days on the cricket field to becoming the passionate proprietor of Hoggy's Grill, a thriving barbecue school. You'll hear about his love for barbecuing, a passion ignited during his time in South Africa, and his mission to revolutionize the UK's approach to alfresco dining and real fire cooking. Learn how Hoggy has navigated various career transitions and the challenges of setting up his barbecue school amidst a global pandemic, all while building a community of barbecue enthusiasts.

Hoggy offers an inside look at the rewarding experience of running a barbecue school, discussing the evolution of equipment from basic grills to high-end options like Kamado Joe and Traeger. You'll discover the camaraderie within the barbecue community and the joy of teaching kids through eat-free classes, instilling in them a love for cooking and creativity. Hoggy also emphasises the importance of using quality, locally-sourced meat, such as from Simpson's Butchers, to elevate your barbecue experience. Expect to gain expert tips for perfectly grilled meals, from preparing pork belly to achieving that flawless pork crackling.

Elevate your barbecue techniques with Hoggy's seasoned advice on using the right tools, like chimney starters and meat thermometers, to simplify and enhance your grilling. He shares his favorite methods for cooking large cuts of meat, like brisket and pulled pork, and offers creative ideas for using leftover lamb in delicious new ways. This episode is brimming with practical tips and inspiring stories, whether you're a novice or a seasoned grill enthusiast. Join us and let Hoggy ignite your passion for barbecuing, making it a stress-free and enjoyable activity you'll want to share with family and friends.

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Get ready to uncover the secrets of exceptional barbecue and ethical meat sourcing with Alex from Hunter Gatherer Cooking. This episode promises to guide you through Alex's journey from a gas grill novice to a master of offset smokers, all while blending his passions for barbecuing, shooting, and country living. We explore the therapeutic aspects of outdoor cooking, the allure of live fire, and Alex’s surprising success on Instagram, despite his initial hesitation.

Join us as we delve into the emotional and ethical dimensions of hunting and processing game meat. Alex shares poignant stories about his hunting experiences, emphasizing respect for the animals and the importance of minimizing waste. We also tackle common myths about game meat, offering practical tips for maintaining moisture and enhancing flavor. From unforgettable venison burgers to delectable pheasant goujons, we highlight the pleasures of ethically sourced, locally hunted game.

Finally, discover how to barbecue on a budget without compromising on quality. We offer expert advice on transforming inexpensive supermarket cuts into culinary delights and share our enthusiasm for various grills and smokers, from the Somerset grill to portable options like the Lotus Grill. Laugh along with our late-night barbecue mishaps and gain insights into proper meat preparation techniques. Don’t miss our new interactive segment where you can submit questions and connect with our barbecue community. Tune in for a flavorful, insightful, and entertaining conversation that will inspire your next barbecue adventure.

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Ever wondered how to get into UK competition BBQ? Join us as we chat with Kev from Comp Barbecue UK, who has led the charge in competition grilling in the UK. From the structured KCBS contests to the creative freestyle events, Kev breaks down the highs and lows of the barbecue competition circuit. We'll uncover surprising truths about the global barbecue scene and why the UK is catching up faster than you'd think.

Kev doesn't just talk about cooking meat; he brings us into the judges' tent. We discuss the delicate balance of fairness and the personal challenges of judging multiple entries, each vying for the top spot. You'll learn about the intricacies of different types of barbecue contests, including SCA events that are perfect for beginners. It's a fascinating look into how competitions stay engaging and why keeping participants motivated is key.

But it's not all serious business. Kev shares hilarious and heartwarming stories from various events, including a memorable cheese-themed contest and a mishap involving incinerated chicken wings. You'll hear about the camaraderie and friendships forged through these contests, and how you can get involved by becoming a judge. Whether you're a seasoned pitmaster or a barbecue enthusiast, there's something here for everyone to enjoy. Don't miss out on this smokin' good episode!

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A Special Offer from Waz - 15% off orders until 1st September 2024 use code MG15

Can sauces transform your culinary experience? Join us for an exciting episode as we chat with the talented Warren, aka Waz, from Waz's Sauce Hut. Waz takes us through his flavorful journey from a food-loving child, influenced by his chef father and flavor-savvy mother, to creating allergen-free handcrafted sauces for his family. Listen as he shares the heartwarming story of how his children's allergies pushed him to develop wholesome sauces without artificial preservatives, and discover which sauce holds a special place in his heart.

Ever thought of pairing coffee with beef? Get ready for some mouthwatering insights as we discuss the creamy, cinnamon-infused delight this unique combination can bring to your table. We also explore the versatility of Waz's sauces and rubs in a variety of dishes, from enhancing the rich flavors of chili con carne to unexpected uses in salad dressings and desserts. Plus, hear about the challenges of determining used by dates for homemade sauces and the importance of product stability, all shared through relatable personal anecdotes.

From disastrous beef cheeks to the fiery aftermath of handling naga chilies, our tales are sure to entertain. We also chat about our favorite dishes, such as the South African bunny chow and beef tongue tacos. Wrapping things up, we delve into the joys of cooking with a Traeger Ranger and the family-approved buffalo wing-style frog legs. Don't miss it!

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What does it take to transform from a joiner to a culinary entrepreneur in just three years? Join us as Steve from Charred Food Company shares his inspiring journey, ignited by casual pre-lockdown cookouts and fueled by a deep passion during lockdown. Steve recounts his evolution from a barbecue novice to running a professional barbecue kitchen, highlighting the importance of community feedback and the trials and triumphs along the way. His story is a testament to following one's passion and turning it into a successful venture.

Ever battled imposter syndrome while chasing your dreams? Steve's transition from a building site to a professional kitchen provides valuable insights into overcoming self-doubt. Balancing his existing contracts, he gained experience in local food businesses before seizing an opportunity in a fine dining restaurant. Through hard work and dedication, Steve now runs a barbecue restaurant kitchen, demonstrating the importance of trusting one's instincts and understanding the quirks of barbecue equipment.

Looking to perfect your barbecue skills or simply enjoy some humorous barbecue mishaps? Steve's mastery of beef ribs and amusing recounts of kitchen blunders will both educate and entertain. We also discuss his future plans for Charred Food Company, including pop-ups and barbecue festivals, as well as the launch of his new barbecue podcast with Scott. Tune in for a delightful mix of humor, inspiration, and mouthwatering barbecue talk that’s sure to resonate with enthusiasts and aspiring chefs alike.

This Episode is sponsored by AOS Kitchens 

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What happens when two barbecue enthusiasts reunite after a few months' break? Join us for "Backyard BBQ Banter," where Dan and I reconnect and share the latest in our barbecue journeys, including Dan’s move to a new house and the exciting setup of a brand-new barbecue space. We laugh about our podcasting misadventures and discuss our vision for future episodes. Plus, discover how you can shape the show by sharing your feedback and ideas.

Ever wondered if simple barbecue dishes can be just as satisfying as the complex ones? In "Outdoor Cooking Enthusiasts," we talk about the joy of basic barbecuing with hot dogs and burgers, and how I rekindled my passion with a brisket cook that turned out to be a hit. We also share the thrill of tackling challenges like reverse searing a tomahawk steak within a tight schedule. This chapter is a celebration of both simple and ambitious barbecue pursuits that bring joy and satisfaction.

Have you ever been roped into cooking for a crowd while battling a hangover? In "Barbecue Collaborations and Guest Expectations," we recount being approached by a meat supplier for content creation, cooking a variety of meats, and sharing our culinary experiments like homemade maple bacon using Canadian maple syrup. We also discuss the unpredictability of barbecue events and the excitement of upcoming food festivals like Sizzlefest. Join us as we explore the highs and lows of being barbecue aficionados on a mission.

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As the charcoal ignites and that smoky aroma fills the air, there's no denying Owen and Dan are back at it, waxing lyrical about our barbecue escapades. From our recent barbecue bash that had everyone raving about the succulent ribs and wings, to the hilarity of cooking mishaps like running out of charcoal mid-party or battling pigeon invasions, our latest grilling gabfest is loaded with laughs and juicy tales. We're here to share the delights and the blunders of barbecue, proving that it's about so much more than just the food – it's an experience, a labor of love, and sometimes, a comical adventure.

We delve into our personal grill preferences, from the sleek convenience of a Blackstone to the smoky charm of a Weber Kettle. Whether you're keen on perfecting your breakfast grill game or curious about how a barbecue meat fridge could revolutionize your backyard feasts, we've got insights and ideas to fuel your fire. And if you've ever pondered over the ideal side dish to complement your smoky creations, or how to turn cheap supermarket cheese into a gourmet delight, you won't want to miss our culinary musings.

But let's not forget about those unexpected turns that keep us on our toes – like the time I discovered my smoker had become a pigeon perch! We chuckle over these unscripted moments that remind us barbecuing is as unpredictable as it is enjoyable. From smoking a sublime piece of cheese to introducing our kids to the finer points of outdoor cooking, Owen and Dan cover it all. So, fire up your grill, pour yourself a cold one, and join us for a hearty helping of barbecue banter that's sure to entertain and inspire.

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Unlock the secrets of outdoor cooking with Corbin, the culinary maestro of Blackstone griddles, who graces our show with his journey from kitchen to the great outdoors. His tales unfold the magic behind the perfect even sear, a skill that's transforming the way we grill across Europe. Corbin's passion for the flat-top grill is contagious, and as he shares his expertise, you too might find yourself drawn to the art of outdoor cuisine that's flourishing among UK barbecue enthusiasts.

Our conversation sizzles with the versatility of the Blackstone griddle – it's not just about steaks and smash burgers; imagine whipping up breakfast quesadillas or toasting the perfect slice of pizza. Corbin sprinkles in anecdotes of smoking meats and pizza oven exploits, adding a dash of humor and practical wisdom. We even discuss how the Blackstone griddle serves as a culinary playground for the whole family, inviting everyone from kitchen novices to seasoned grill masters to join the outdoor cooking revolution.

Wrap up your apron and tune in for a hearty serving of griddle adventures and innovation talk. Whether it's the rotating pizza stone that's changing homemade pizza nights or the latest Blackstone attachments stirring up the scene, this episode is your invitation to the great outdoors – where every meal is an adventure, and every cookout is an opportunity to bond with loved ones. Join us and Corbin, as we turn up the heat on outdoor grilling and flip the script on traditional barbecue narratives.

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Feeling like you're the only one who gets tired of the endless cycle of smoking ribs and juggling your online persona? Trust me, you're not alone. We've all been there—the moment when your beloved BBQ pit starts to feel like just another chore and your social media feed becomes a ghost town. In a candid chat, we unravel the threads of BBQ and social media fatigue, touching on the guilt of stepping away from the grill and the pressures of keeping up appearances as "the BBQ guy." We let our guards down, sharing the struggles of life's transitions and how it affects our cooking, content creation, and mental wellbeing.

As we navigate through the complexities of change, this conversation is an invitation to all who've felt the burnout of constant engagement—both over charcoal and online. With moving boxes piling up and festive commitments taking center stage, we contemplate the need for authenticity in our shared culinary journey. Expect a mix of personal anecdotes, listener experiences, and a collective nod to the importance of taking a breath when the smoke gets too thick. Join us as we lay the foundation for a rejuvenated approach to our BBQ adventures and a more meaningful connection with our community, all while keeping the fire of passion alight.

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Tune in to our latest BBQ podcast special where we set up kitchen fireside, cooking up a storm with the brilliant minds of Jody from AOS Outdoor Kitchens and Marco from Delevita. We guarantee you'll be dreaming of our mouth-watering festive recipes including charred peppers with capers, smoked salmon and indulgent brie bites. Marco even shares his one-of-a-kind method of cooking peppers using the embers of the fire, a trick you won't want to miss. In the spirit of the season, we took a moment to express our genuine gratitude for your unwavering support and give you a sneak peek of the exciting content we're preparing for the upcoming season.

We've got a delectable discussion lined up for you, exploring the rising trend of outdoor kitchens and sharing our personal preferences for the ideal al fresco cooking space. From the convenience of Traeger grills to the innovation of a built-in feature, we leave no stone unturned. You’ll want to hear about our dream outdoor kitchens equipped with a monolith charcoal grill, a pizza oven, and a dual fuel option. On top of it all, Chef Marco walks us through his succulent five-ingredient salmon recipe and dishes on traditional Italian festive meals. We wrap up with a sweet finish, discussing our final recipe of pastry cakes with cranberry sauce and pistachios cooked to perfection in the clay oven. Grab a seat, you're in for a real treat in this episode of the Meet and Greet BBQ podcast!

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Our latest episode brings you face to face with Nat, the founder of the Northern Grillers Instagram page. Get ready to embark on a flavor-packed journey with her as she spills the beans on her adventure into the BBQ world, which began with cooking lasagne on a 40-pound kettle! From cookies to tacos, and rare, slow-cooked dishes, Nat’s Instagram page is a vibrant collage of her culinary experiments, and we get an insider look into her creative process of fusion food.

Our conversation further steers into Nat's experiences with different grills and her impending move to Australia. The prospect of a BBQ shopping spree down under is thrilling to say the least, offering a delightful twist to our chat. We discuss the humorous potential of a rebranding as the Northern Southerners or Northerners Upside Down, while also addressing the regulations surrounding barbecuing in the new environment. Our episode becomes a virtual tour, offering both geographical and gastronomical insights.

For the finale, get ready to chuckle as Nat recounts her hilarious BBQ fails, including thermometer disasters that would leave any cook in splits.  As we explore Nat's food preferences and introduce the concept of barbecue bingo, our discussion wraps up with some light-hearted advice for her Australian move. So, fire up your grills and tune in for this fun-filled episode that promises to leave every BBQ enthusiast wanting more!

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

BBQ Bingo is sponsored by LumberjAxe Food Company, who have a fantastic range of rubs & sauces for all your culinary needs! Check out their range.

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

Ever thought you could go from hating cooking to running a successful BBQ events business? Our guest, Ashley from Big Smoke BBQ UK, shares his incredible journey of mastering the art of barbecue and how it transformed his life. Discover how Ashley started learning basic family meals, got addicted to BBQ through YouTube videos, and eventually started his own business catering for events and pop-ups.

In this smoky adventure, we explore the intricacies of brisket trimming, the difference between grain-fed and grass-fed briskets, and the importance of making sure your brisket is aerodynamic. Ashley opens up about the challenges he faced when starting his business, such as getting his smoker into his backyard, and his plans for the future. Plus, don't miss our discussion on BBQ fails and the lessons they teach, the importance of having the right smoker setup and equipment, and why the right smokers has been a lifesaver for Ashley.

Finally, we dive into the world of BBQ Bingo, Instagram tips, and Ashley's signature dish using beef neck roast to make mouthwatering barbecue tacos. Join us for this smoky adventure, and let's fire up those grills together!

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

BBQ Bingo is sponsored by LumberjAxe Food Company, who have a fantastic range of rubs & sauces for all your culinary needs! Check out their range.

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

Join us as we chat with legendary Pitmaster Pedro (Pete) about his journey into the world of BBQ cooking and his roles with LumberjAxes and Traeger.

In this episode, we uncover Pete's impressive collection of BBQ equipment, ranging from his Kamado Joe Classic 2 to his Traeger Ironwood, and his plans to expand his BBQ shack. We also discuss his thoughts on wood pellet grills and how he braved the rain on Christmas Day to cook a turkey. Alongside this, we delve into Pete's cooking experiments, both successful and not-so-successful, as well as his wife's baking experiments on the barbecue and his desire to learn more about the science behind it all.

Lastly, we dive into the fascinating world of BBQ rubs and sauces, exploring Pete's favorites and his go-to methods when cooking his signature wings. We touch on the BBQ Bingo challenge and the secret ingredient Pete chooses for the next guest. So, fire up your grill and get ready to be inspired by Pitmaster Pedro's incredible passion and knowledge in this flavor-packed episode!

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

BBQ Bingo is sponsored by LumberjAxe Food Company, who have a fantastic range of rubs & sauces for all your culinary needs! Check out their range.

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

Ever dreamed of mastering the smoky flavors of barbecue? Join us as we welcome John  (a.k.a. Twisted Ribs) to the podcast, where he shares how he became a barbecue aficionado and reveals some of his best-kept secrets! With over 20 years of culinary experience, John has a wealth of knowledge and a passion for grilling that is truly contagious.

In this episode, John takes us on a delicious journey through his multicultural upbringing and his love for simple ingredients. Discover how he caters to both meat lovers and vegetarians alike with his impressive collection of grilling equipment, including his beloved Weber Smokefire. As we chat, John opens up about his barbecue failures and learning curves, proving that even the best cooks have room for improvement. Throughout our conversation, John's dedication to pushing culinary boundaries and constantly evolving is truly inspiring.

To top it all off, we dive into the future plans and projects of Twisted Ribs, including live cooking events and attending Sizzlefest. You won't want to miss this smokin' good conversation with John, so grab your tongs, fire up your grill, and join us for an episode that will leave your mouth watering and your mind filled with innovative barbecue ideas!

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

BBQ Bingo is sponsored by LumberjAxe Food Company, who have a fantastic range of rubs & sauces for all your culinary needs! Check out their range.

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

Imagine a world where your hobby turns into your dream career, and you spend your days surrounded by mouthwatering barbecue. Sounds too good to be true? Join us as we chat with Ben Forte, Global Marketing Manager for BBQ brands and a BBQ chef, whose passion for outdoor cooking led him to become one of the top barbecue influencers in the world and land a dream job with Kamado Joe and MasterBuilt.

Get ready to drool as Ben spills the beans on the fascinating world of Kamado grills and the cutting-edge technology behind Masterbuilt Gravity-Fed Charcoal Grills, making charcoal barbecuing as easy as gas or pellet. Discover the secret to cooking the perfect chicken or beef on a high-quality grill, and learn from Ben's own barbecue fails and adventures, including his unforgettable fish mishaps.

As we fire up the conversation, we also discuss our favorite meats and outdoor cooking styles with Ben, who shares his love for the versatility of different techniques, from low and slow to smoking and grilling.  So, grab your tongs and apron, and let's get grilling with Ben Forte!

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

BBQ Bingo is sponsored by LumberjAxe Food Company, who have a fantastic range of rubs & sauces for all your culinary needs! Check out their range.

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website.

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

Ever wondered how a professional chef transitions into the world of barbecue and creates his own line of carbon neutral barbecue products? Today, we're joined by the talented Ben, owner of Ben's Kitchen, who takes us on a culinary adventure from his early days in pubs and restaurants to the launch of his sought-after rubs, oils, marinades, and seasonings. Learn about the challenges and triumphs he encountered along the way and get ready for a mouth-watering conversation!

In our chat, Ben shares his favorite barbecue techniques and equipment, including his recent love for Petromax and the versatile Kadai Fire Bowl. He also recounts some memorable kitchen disasters and how he adapted and learned valuable lessons from each experience. We discuss Ben's commitment to offsetting his carbon footprint through initiatives such as planting trees and wind farms in South Africa, and what it truly takes to make a company carbon neutral.

We play a game of Barbecue Bingo and delve into Ben's signature dishes, his secret ingredient for the next guest, and his exciting experience competing on Restaurant Roulette. Prepare to be inspired by Ben's dedication to crafting delicious, eco-friendly barbecue products and his undeniable passion for all things grilled. Tune in for an engaging and informative episode that you won't want to miss!

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

BBQ Bingo is sponsored by LumberjAxe Food Company, who have a fantastic range of rubs & sauces for all your culinary needs! Check out their range.

Support the show

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

What if you could get an insider's look into the world of barbecue enthusiasts and the community that surrounds it? Join us as we chat with Steve from Alfresco Chapel, a passionate BBQ lover and owner of a premium grill shop in the northwest. Discover his journey of opening the store, the amazing products they offer.

We take you on a journey through the unique in-store experience at Alfresco Chapel, exploring the latest ranges of Traeger's, Roccbox, and Gosney Domes, as well as the bold and beautiful colors of the Delivita. Learn how Steve caters to the diverse preferences of his customers, the importance of stocking different brands, and why the online side of his business takes a back seat to the physical store experience.

Don't miss the chance to hear about Steve's personal BBQ passions, experiences, and even a few fails! From his love for the Borniak smoker to his quest for the perfect brisket, this conversation offers a glimpse into the life of a true barbecue enthusiast. Plus, get the inside scoop on Alfresco Chapel's exciting upcoming plans, demos, and events like Blackstone griddles. So fire up your grill and join us for this smokin' conversation!

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

BBQ Bingo is sponsored by LumberjAxe Food Company, who have a fantastic range of rubs & sauces for all your culinary needs! Check out their range.

Support the show

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

Ever wondered how a passion for BBQ can change your life? Join us as we chat with the remarkable Nick from Meat Smoke Fire, as he takes us through his journey from an IT project manager to a BBQ guru. Discover how a chance encounter with the Big Green Egg franchise owner led him to set up his own cookery school, and how his enthusiasm and love for the product helped him outsell even the most seasoned salespeople.

In this engaging conversation, Nick spills the beans on his BBQ fails and the lessons he's learned from them. From cooking burger buns in a Delivita oven to accidentally burning a turkey during a Christmas Cook video, he shares invaluable advice and experiences from his time working in the BBQ world. Whether you're a novice or a pro, you'll pick up insider tips on starting with the basics, doing your homework before tackling new recipes, and most importantly - having a blast while you cook!

Finally, we get to the heart of what makes the BBQ community so special: the camaraderie and support. We talk about Nick's cookery school, the amazing Big Green Eggs he sells, and how you can find him online for even more inspiration and advice. So why wait? Dive into this fantastic episode and let Nick's passion for BBQ light a fire in your own backyard cooking adventures!

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

BBQ Bingo is sponsored by LumberjAxe Food Company, who have a fantastic range of rubs & sauces for all your culinary needs! Check out their range.

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

What happens when a former vegetarian turns smokehouse owner and homesteader? Join us as we chat with Claire from Welshhomestead Smokery about her fascinating journey and the importance of animal welfare, all while nestled in the stunning Cambrian Mountains in West Wales. Discover her mouth-watering experiments with unique bacon flavors, like chocolate espresso and chili and paprika, and learn the secret behind her maple wood-smoking process.

We also dive into Claire's venture into smoked chili jams, revealing her passion for sourcing from local UK farms and her dedication to perfecting the heat levels. Transitioning from a home smoking setup to launching a commercial smokehouse, Claire shares the impact of weather on her process and the techniques she employs to ensure consistent, scrumptious results.

But that's not all – we also explore the world of outdoor cooking with Claire, as she guides us through her barbecue and fire cooking workshops, along with revealing methods for making delectable jams, chutneys, pickles, and ferments. Uncover valuable advice on using different types of charcoal, managing temperature, and creating vegetarian-friendly dishes. Don't miss this enlightening and flavorful conversation with Claire from Welshhomestead Smokery!

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

BBQ Bingo is sponsored by LumberjAxe Food Company, who have a fantastic range of rubs & sauces for all your culinary needs! Check out their range.

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

Slim Ricks is a small business producing smoking woods. The business started with alcohol infused wood and growing into fruit woods like plum. We got wood in this episode!

Join us for a lively conversation about turning his passion into a successful catering business during lockdown that moves into Slim Ricks today a smoking wood company. Discover the secrets of sourcing and preparing wood chunks, and how different types of wood can elevate the flavor profiles of your smoked culinary creations.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

BBQ Bingo is sponsored by LumberjAxe Food Company, who have a fantastic range of rubs & sauces for all your culinary needs! Check out their range.

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

Back in 2021 we met Brendon & Jaydon two brother who launched a BBQ rub and sauce company. Two years on we catch up with them both to hear what has changed.

Brendan and Jaydon give us insight into the process and thought behind their range of sauces and the community-focused nature of the barbecue world. Plus, we reminisce about the lessons learned from their experience at Sizzlefest and the importance of the barbecue community.

Don't miss out on some hilarious tales from Brendan and Jayden as they share their experiences attending shows for LumberjAxe's Food Company. We discuss the challenges of gathering genuine feedback from customers and how they have adapted to the changing world dynamic. Plus, listen to a funny cooking challenge with fails and learn about their unique sibling dynamic in business.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

BBQ Bingo is sponsored by LumberjAxe Food Company, who have a fantastic range of rubs & sauces for all your culinary needs! Check out their range.

Support the show

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

We met with Paul AKA Hampshire BBQ, content creator BBQ brand ambassador and all round nice guy. This episode we cover everything from Paul's first BBQ experience to creating some of the hottest wings for Sizzlefest's hot wing challenge.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

BBQ Bingo is sponsored by LumberjAxe Food Company, who have a fantastic range of rubs & sauces for all your culinary needs! Check out their range.

 

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

This episode is all about the offset smoker! UK manufacturers Smokey Oak BBQ talk us through how they build these huge pits, the care and attention to detail that goes into single pit. If you have ever considered purchasing an new offset then this is an episode worth tuning in for.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

BBQ Bingo is sponsored by LumberjAxe Food Company, who have a fantastic range of rubs & sauces for all your culinary needs! Check out their range.

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

This episode is about BBQ rubs with Russell from The Rusty BBQ Journey. Russ tells us about the science behind creating rubs and his business journey. Its a great listen and they have a great range of rubs and sauces to purchase on the website.  We also talk a bit more about his #cuetogether initiative which is designed to get people to use live fire cooking and the community together and open up about mental health.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

BBQ Bingo is sponsored by LumberjAxe Food Company, who have a fantastic range of rubs & sauces for all your culinary needs! Check out their range.

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

Smokin Delights BBQ is a street catering company based in Scotland. Mark travels Scotland delivering bbq to customers at festivals, events and street markets.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

BBQ Bingo is sponsored by LumberjAxe Food Company, who have a fantastic range of rubs & sauces for all your culinary needs! Check out their range.

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

If you are considering a wood fired oven, this episode is for you! We chat with Joe the founder of Delivita, a Yorkshire based wood fired oven manufacturer focusing on bold colours, big flavours and sustainable cooking.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

BBQ Bingo is sponsored by LumberjAxe Food Company, who have a fantastic range of rubs & sauces for all your culinary needs! Check out their range.

Support the show

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

We chat to Shotgun BBQ, the legend from American BBQ Showdown, BBQ pitmaster and all round entertainer.

Shotgun tells us his journey into bbq, starting to compete and then how he gets onto the Netflix show American BBQ showdown.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

BBQ Bingo is sponsored by LumberjAxe Food Company, who have a fantastic range of rubs & sauces for all your culinary needs! Check out their range.

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

Its our 50th episode! We cant believe we have got this far. This is a chat between us about what we have learnt during the course of 50 episodes, how our BBQ game has changed and what we look to do in the future. We have a special giveaway for you as well, so take a listen and get involved!

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

BBQ Bingo is sponsored by LumberjAxe Food Company, who have a fantastic range of rubs & sauces for all your culinary needs! Check out their range.

Support the show

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

In this episode we chat with Jon, a back garden bbq'er who is a Weber super user and self confessed cookbook hoarder! Jon tells us how he used social media and his collection of hundreds of cookbooks to  cookbook reviews , which led to to the BBQ Community Cookbook, tune in to find out more.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

BBQ Bingo is sponsored by LumberjAxe Food Company, who have a fantastic range of rubs & sauces for all your culinary needs! Check out their range.

Support the show

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

We are so pleased to have Tina Cannon #pearlygirl who is a BBQ champion, contestant on the Netflix show All American BBQ showdown as well as others.

Tina was a fantastic guest, so personable and gives us an insight into making BBQ TV, American competition BBQ and her passion for giving back to her community through food and BBQ. Find out more on her website.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

BBQ Bingo is sponsored by LumberjAxe Food Company, who have a fantastic range of rubs & sauces for all your culinary needs! Check out their range.

Support the show

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

The final episode of season 4 and we finish big! We are talking about mental health and how an initiative #cuetogether can help men and women get together, talk about their mental health whilst enjoying the social aspects of BBQ. This initiative  was launched by Russ from Rusty BBQ along with Dom from Cornish Carnivore, Tom BBQTom and Dan from  The Urban Streatery. This episode is not too be missed.
Visit their website https://www.cuetogether.org/

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

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

In this episode BBQ Tom talks to us about what BBQ means to him and how turning a hobby into an obsession has led him to meet new people. BBQ has helped him with his wellbeing and even become a competition winning BBQ'er.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

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

Tom AKA Smoke Faced Grilla has a sad and inspiring story that you really need to listen too! Tom who suffers with PTSD uses cooking and specifically BBQ to help with his mental health. BBQ brings joy and humour to Tom which you can see on his social media page Smoked Face Grilla

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

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

This episode we chat with a seasoned chef and butcher talking about the importance of local British meat, secondary cuts which can offer fantastic flavours but at a fraction of the cost compared to primal cuts. As ever we continue with BBQ Bingo and BBQ Fails.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

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

Jack is an ex policeman now turned professional bbq cook, content creator and all round good guy! Jack has a wealth of knowledge around bbq techniques, a real passion for cooking over fire. This is an must listen episode.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

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

The second part of this 2 part special. This episode includes a funny story about seagulls, BBQ bingo and we hear Neil's comprehensive list of BBQ equipment.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

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

We chat with the hot wings champion of Sizzlefest 2022!! Neil is an absolute delight to talk with. Neil is  brand ambassador for Angus & Oink. This is part one of two episodes, don't forget to listen to episode 2.
 
This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

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

This episode we have Elky, BBQ School owner, Thermapen brand ambassador and YouTube sensation. Elky talks about his partnership with Thermapen and how content creation, his BBQ school and his videos are now his main job!

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

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

Chris AKA Big Nose BBQ is one organisers of Sizzlefest, DJ and BBQ good guy! We talk all things sizzle, what the plans are for Chris in 2023 and everything in between.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

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

We spoke to the lovely David AKA Spice Punch who love BBQ, loves the science and theory behind BBQ and just a super nice chap! Here what David loves to cook, what he has in store for 2023.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

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

This episode we chat with owner Jay from Altons BBQ World a mecca of bbq in the heart of Essex.  Altons BBQ World is well known for its social media presence, BBQ games and giveaways.
Find out what is next for Jay and this business. An exciting year ahead!

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

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

A Dan & Owen episode catching up on things since season 3 and what we are looking forward in season 4 and into 2023.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

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

The final installment of the Summer special, we talk with Author, bbq school owner and all round BBQ legend Genevieve Taylor.

Genevieve talks about her book creations, passion for BBQ and sourcing local and how she passes on her skills at the Bristol Fire School.
 
This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

If you want to get involved and showcase your cooks or fails, join our Facebook Group. If you would like to help our show grow please donate to our buy a coffee fund. This helps us invest in making the show better and get the word out more awesome bbq fans like you!

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

Support the show

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

Episode 2 of our Summer Special Series - We talk with Charles the owner of Socal BBQ Shop about how the family business became a bbq specialist. Find out how Charles keeps on top of trends.  We talk bout the upcoming Sizzlefest and what to look forward too!

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

If you want to get involved and showcase your cooks or fails, join our Facebook Group. If you would like to help our show grow please donate to our buy a coffee fund. This helps us invest in making the show better and get the word out more awesome bbq fans like you!

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

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

The first of three Summer Special episodes we talk with Adam Purnell about his BBQ journey, live fire demoing, being on a Netflix show and his work with local ingredients and businesses. This episode is not to be missed.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

If you want to get involved and showcase your cooks or fails, join our Facebook Group. If you would like to help our show grow please donate to our buy a coffee fund. This helps us invest in making the show better and get the word out more awesome bbq fans like you!

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

Support the show

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

This special episode is where Tom from BBQ life a guest from season 3 takes the reins and interviews Owen & Dan. Tom has had full control and neither Owen or Dan know what to expect.
If you want to get involved and showcase your cooks or fails, join our Facebook Group. If you would like to help our show grow please donate to our buy a coffee fund. This helps us invest in making the show better and get the word out more awesome bbq fans like you!

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

Until next time keep on grilling!

Support the show

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

This Episode we talk with Sue Stoneman who is a friend of the pod and also an ambassador for UK BBQ Week. This annual event is about getting everyone outside and cooking over their grill. Each day is themed and the UK BBQ team want lots of people to get on social media sharing cooks and advice and tips.

Check out @UKBBQWEEK on social media and the website is ukbbqweek.com

Support the show

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

For the last episode of the season we focus on one of the most important parts of BBQ, the charcoal! Norfolk Charcoal are a small independent company creating sustainable high quality charcoal from an Exeter retort. This episode explores the processes of making charcoal and how different wood gives different results.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

If you want to get involved and showcase your cooks or fails, join our Facebook Group. If you would like to help our show grow please donate to our buy a coffee fund. This helps us invest in making the show better and get the word out more awesome bbq fans like you!

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

Until next time keep on grilling!

Support the show

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

Dan chats with Dom, a self confessed BBQ Geek who runs a social media account Cornish Carnivore. Dom talks us through the he experiences of different bbq's the subtle elements each one has and which one(s) he fell in love with and much much more!
*WARNING THIS EPISODE CONTAINS SWEARING*

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

If you want to get involved and showcase your cooks or fails, join our Facebook Group. If you would like to help our show grow please donate to our buy a coffee fund. This helps us invest in making the show better and get the word out more awesome bbq fans like you!

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

Until next time keep on grilling!

Support the show

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

This episode is part 2 of 2. We continue our chat with  Dan Catford from Urban Streatery about his journey into BBQ, we discuss the BBQ community and how we can get involved in supporting men's mental health with the Cue Together initiative.
*WARNING THIS EPISODE CONTAINS SWEARING*

You can follow Dan on Instagram

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

If you want to get involved and showcase your cooks or fails, join our Facebook Group. If you would like to help our show grow please donate to our buy a coffee fund. This helps us invest in making the show better and get the word out more awesome bbq fans like you!

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

Until next time keep on grilling!

Support the show

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

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*

You can follow Dan on Instagram

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

If you want to get involved and showcase your cooks or fails, join our Facebook Group. If you would like to help our show grow please donate to our buy a coffee fund. This helps us invest in making the show better and get the word out more awesome bbq fans like you!

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

Until next time keep on grilling!

Support the show (https://www.buymeacoffee.com/MGBBQPodcast)

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

Do you have your dream bbq? Do you have shack? What about an outdoor kitchen? We talk with Jody founder of AOS Kitchens and he tells us how we can take our outdoor cooking space to the next level.
Go to https://aoskitchens.co.uk/ to see how they can help you!

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

If you want to get involved and showcase your cooks or fails, join our Facebook Group. If you would like to help our show grow please donate to our buy a coffee fund. This helps us invest in making the show better and get the word out more awesome bbq fans like you!

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

Until next time keep on grilling!

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

This episode is about not spending a lot to get great bbq. Tom from BBQ Life has a youtube channel, facebook group dedicated to barbecue on a budget. Tom is leading the way with cooking on the Aldi Kamado.

Watch his videos here and check out his Facebook group.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

If you want to get involved and showcase your cooks or fails, join our Facebook Group. If you would like to help our show grow please donate to our buy a coffee fund. This helps us invest in making the show better and get the word out more awesome bbq fans like you!

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

Until next time keep on grilling!

Support the show (https://www.buymeacoffee.com/MGBBQPodcast)

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

We have the pleasure talking to a new British BBQ company  making bbq's a statement piece in everyone's garden!  We chat to founders Tara and Neil as they tell us about how Charlie Oven was launched, how the importance of using local materials and their love for the science of cooking. Check our Charlie Oven!

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

If you want to get involved and showcase your cooks or fails, join our Facebook Group. If you would like to help our show grow please donate to our buy a coffee fund. This helps us invest in making the show better and get the word out more awesome bbq fans like you!

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

Until next time keep on grilling!

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

If you have ever wondered what and how to bake on the BBQ then this episode is for you. Sue Stoneman is an award winning home cook, who is well known in the BBQ community showing everyone how to use your BBQ to bake your favorites.

Watch her videos on Youtube, see her cooks on Instagram.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

Please like and subscribe to our podcast, if you want to support the show and help us grow you can donate on to our Buy Me A Coffee fund here!

Until next time keep on grilling! 

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

This episode for the first time on the podcast we talk about competition barbecue and what the UK scene is like. How you can get involved along with some of the rules of competition BBQ.  Jordan from Bardown Barbecue runs his bbq team with his wife and they compete in
UK comps such as KCBS ans open championships.

This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

Please like and subscribe to our podcast, if you want to support the show and help us grow you can donate on to our Buy Me A Coffee fund here!

Until next time keep on grilling! 

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

We talk with the UK Godfather of BBQ Marcus Bawdon who give some great bbq tips and tricks and talks to us about his UK BBQ School and how he passes on his passion onto more people every week.

Visit his website The UK BBQ School to get booked onto a course.
This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today!

Please like and subscribe to our podcast, if you want to support the show and help us grow you can donate on to our Buy Me A Coffee fund here!

Until next time keep on grilling! 

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

After 3 months break, we finally get to record their first episode together in person whilst cooking launch on the grill. 

We take a look back at the last year, us launching the podcast and the bbq events of 2021. 

We want to hear from you so please contact us if you have any questions meatgreetbbqpodcast@gmail.com

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With Owen away on holiday, Dan takes his time to find more out about T from Cookin With The Duke. A huge personality on instagram and YouTube, T does the majority of his cooking on a Weber kettle as well as on his brick bbq he has built in his new Shack.

If there is one message that T has, it's to not take yourself too seriously. BBQ is about having fun and he more than practises what he preaches!

Listen to what he gets for BBQ Bingo this week.

Check out our website, Instagram, Facebook and Twitter accounts to see more great BBQ content.

Find Cookin With The Duke on Instagram and YouTube.

If you want to barbecue using a similar set up as T follow the links* Weber Kettles.

The Smoke & Fire Festival is located in Colchester Castle Park, Essex, UK on Friday 20th - Sunday 22nd August 2021.

At Smoke & Fire Festival Colchester you’ll watch some of the top BBQ chefs and open-fire cookery, pitmasters’ live demonstrations and masterclasses – whilst feasting on a tremendous variety of BBQ’d and open-fire cooked food.

Click here to purchase your festival tickets

* this is an affiliate link and at no extra cost to you we earn commission from the sale which helps us grow the show and invest *

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

We chat with Canadian Social Influencer Kara of Scale and Tailor who has so much passion for Barbecue and makes it really accessible and most importantly fun! 

Kara talks to us about how she got into barbecue, how she is trying to inspire women to take up grilling and what she cooks for her family. 

Hear what BBQ Bingo challenge Kara gets this week. 

Support the show

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

We chat with husband & wife team Kate & Neil who both got into bbq'ing whilst wanting to spend more time outdoors with their children and feel in love with the grill life!

Listen to what they get for BBQ Bingo this week.

Check out our website, Instagram, Facebook and Twitter accounts to see more great BBQ content.

Find the Hitchen Kitchen & Grill  on Instagram
If you want to barbecue using a similar set up as Kate and Neil follow the links* Kamado Joe, Traeger
The Smoke & Fire Festival is located in Colchester Castle Park, Essex, UK on Friday 20th - Sunday 22nd August 2021.

At Smoke & Fire Festival Colchester you’ll watch some of the top BBQ chefs and open-fire cookery, pitmasters’ live demonstrations and masterclasses – whilst feasting on a tremendous variety of BBQ’d and open-fire cooked food.

Click here to purchase your festival tickets
* this is an affiliate link and we earn commission from the sale*

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

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

 BBQ bingo is back!

Check out our website, Instagram, Facebook and Twitter accounts to see more great BBQ content.

Find the Lumberjaxe Food Company on Instagram or the website 

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

Barbecue passion to Barbecue business. We chat with Rob Boss Hog BBQ who is now turning a passion into a dream career and opening a bbq shop. Find out more and where to go in this episode.

BBQ bingo is back!

Check out our website, Instagram, Facebook and Twitter accounts to see more great BBQ content.

Find the Boss Hog BBQ on Instagram or the new business The Shack MK

The Smoke & Fire Festival is located in Colchester Castle Park, Essex, UK on Friday 20th - Sunday 22nd August 2021.

At Smoke & Fire Festival Colchester you’ll watch some of the top BBQ chefs and open-fire cookery, pitmasters’ live demonstrations and masterclasses – whilst feasting on a tremendous variety of BBQ’d and open-fire cooked food.

Click here to purchase your festival tickets

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

S2 E4. This episode we catch up with the hilarious Sizzle Show team and talk about their Instagram show, the upcoming Sizzle Fest and finally their own personal journeys into BBQ.

Once again we are back with BBQ Bingo check out what James & James have to cook for us #bbqbingo

Check out our website, Instagram, Facebook and Twitter accounts to see more great BBQ content.

Find the Sizzle Show on Instagram or their website.

The Smoke & Fire Festival is located in Colchester Castle Park, Essex, UK on Friday 20th - Sunday 22nd August 2021.

At Smoke & Fire Festival Colchester you’ll watch some of the top BBQ chefs and open-fire cookery, pitmasters’ live demonstrations and masterclasses – whilst feasting on a tremendous variety of BBQ’d and open-fire cooked food.

Click here to purchase your festival tickets

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

Our first guest for season 2 and we had the pleasure of interviewing Alfie who is 12 and taking the UK BBQ community by storm. Listen in to hear his set up, what he loves to cook and where he wants his Barbecue journey to go.

We are back with our BBQ Bingo challenge and see what Alfie has to cook up for us.

Check out our website, Instagram, Facebook and Twitter accounts to see more great BBQ content.

The Smoke & Fire Festival is located in Colchester Castle Park, Essex, UK on Friday 20th - Sunday 22nd August 2021.

At Smoke & Fire Festival Colchester you’ll watch some of the top BBQ chefs and open-fire cookery, pitmasters’ live demonstrations and masterclasses – whilst feasting on a tremendous variety of BBQ’d and open-fire cooked food.

Click here to purchase your festival tickets

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

Owen & Dan catch up after a month off relaxing to find out what each other have been cooking, what fails we have had. We also announce more about our sponsor for season 2 The Smoke & Fire Festival.

Check out our website, Instagram, Facebook and Twitter accounts to see more great BBQ content.

The Smoke & Fire Festival is located in Colchester Castle Park, Essex, UK on Friday 20th - Sunday 22nd August 2021.

At Smoke & Fire Festival Colchester you’ll watch some of the top BBQ chefs and open-fire cookery, pitmasters’ live demonstrations and masterclasses – whilst feasting on a tremendous variety of BBQ’d and open-fire cooked food.

Click here to purchase your festival tickets

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

A teaser for the upcoming season 2 launching 30th June 2021



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Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

We go down under for the last episode in the series to catch up with the podcast legend Ben Arnott from Smoking Hot Confessions podcast. Ben gives us great insight into BBQ in Australia and how he made his way to the World BBQ Championships in the USA.

We set Ben the final BBQ Bingo challenge of the season and we also catch with Tom Courts from Burnt Island Butchers for the latest The Cut instalment.

Check out ours and our guest socials:
Meat & Greet BBQ Podcast Instagram
Meat & Greet BBQ Podcast Facebook
Meat & Greet BBQ Podcast Twitter
Smoking Hot Confessions
Burnt Island Butchers Instagram

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

Professional Chef Jurgen talks with Owen & Dan about his barbecue journey and for the first time in the podcast we focus on live fire cooking where Jurgen's expertise are.
BBQ Bingo is back and found out what unusual ingredient Jurgen has to cook on the barbecue.

Tom Courts the master butchers is back for his 3rd appearance and talks about a bbq classic along with  how he became the haggis champion.


Check out ours and our guest socials:
Meat & Greet BBQ Podcast Instagram
Meat & Greet BBQ Podcast Facebook
Meat & Greet BBQ Podcast Twitter
Culinary Demons Instagram
Burnt Island Butchers Instagram

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

This episode we chat with Nick who shares all around his barbecue journey and that you can cook amazing BBQ food for just one!  Find out what challenge Nick gets in BBQ Bingo and how Nick pimped up his smoker.

'The Cut' with Tom Courts is back for another instalment, find out more about how Tom started Burnt Island Butchers and what cut he recommends. Tom also gives us an exclusive about an upcoming launch.

Check out ours and our guest socials:
Meat & Greet BBQ Podcast Instagram
Meat & Greet BBQ Podcast Facebook
Meat & Greet BBQ Podcast Twitter
PITNICKBBQ Instagram
Burnt Island Butchers Instagram

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

This episode we talk with Ben AKA Grill and Ben. We launch a new segment 'The Cut' with master butcher Tom Courts discussing cuts of meat for the bbq. 

Grill and Ben is a back garden griller who loves to cook pulled pork and tells us about how winning a competition changed his life.  Ben is a brand ambassador for LumberjAxe Food Company supplying rubs and sauces for your barbecue. Find out what BBQ Bingo Challenge Ben has to do and head over to our Instagram, Facebook & Twitter to see what he cooks up. 

Tom Courts runs Burnt Island Butchers in Scotland and is the current Haggis Champion over the next few episodes you will hear Tom discussing cuts of meat, how to cook and serve them on the barbecue. Some real expertise. 

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

Owen & Dan were super excited to chat with Will Grill Shack about his journey from being a BBQ newcomer 18 months ago to being an established youtuber and brand ambassador for some of the best barbecue brands.

We of course set Will a BBQ bingo challenge #bbqbingo and hear about his grilling fails.

Will Grill Shack YouTube
Wills Grill Shack Instagram

Head over to our new website www.meatgreetbbqpodcast.com
Meat & Greet BBQ Podcast Facebook
Meat & Greet BBQ Podcast Instagram
Meat & Greet BBQ Podcast Twitter

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

'A fantastic conversation with one of the biggest personalities in the BBQing community. Owen and Dan sit down with Steve from Mrbeads_bbq to discuss his love for wings, ribs and all things that can be cooked quickly on the grill'

Tune in to hear Steve's BBQ fails, his what could have been and how Man VS Food star Adam Richman helped Steve.

We back with another instalment of BBQ Bingo, find out Steve's challenge and finally we pick up from the last episode about BBQ tech.


See more of the podcast and our BBQ Bingo challenge on our Instagram & Facebook accounts. 

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

In this episode Owen & Dan were joined by Ian the BBQ King. They discuss his love of Weber and how smoking is not the be all and end all of outdoor cooking. Ian also sets both Dan and Owen a challenge of their own after playing BBQ bingo.

Ian & Dan tell all around the unfortunate barbecue fails that end in trips to the hospital.

Check Ian's Instagram account

See more of the podcast and our BBQ Bingo challenge on our Instagram & Facebook accounts. 

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

This week we caught up with Kirsty a self confessed cooking queen and BBQ lover. Kirsty tells all about her love of barbecue and how its  more than an outdoor accessory but an extension of her kitchen to cook for her family.

We play another round of BBQ Bingo and set Kirsty a bbq challenge, see what she cooks on our Instagram page or using #bbqbingo

Kirsty runs an Instagram account @lovetocook4ppl and an ambassador for Traeger Grills UK, please give her a follow.

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

We catch up with Ross a chef who runs a social media account 256barbecue and find out what his grill space is, his favourite cooks and we play the first BBQ Bingo of the series.

To see content from this episode check out our socials:
Instagram
Facebook
256barbecue

#meatgreetbbepodcast #bbqbingo

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website. 

Hosts Dan & Owen, chat about their love of barbecue, their home set up and what the podcast has in store.

Join us on our Instagram account: 

#meatgreetbbqpodcast 

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website.