Baking Meets Barbecue: Exploring Culinary Fusion with Sean the Irish Egg

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.

Transcript

Barbecue and Baking Adventures With Sean

Speaker 1 0:00

Today's episode of the Meat and Greet Barbecue Podcast is brought to you by AOS Outdoor Kitchens. They are the South's leading outdoor kitchen design and installation specialists.

Speaker 2 0:19

Welcome to another episode of the Meat and Greet Barbecue Podcast. Today we're talking to Sean from the Irish Egg. Can't wait to hear more about his story. So, without much further ado, here's Sean. Hey, sean, welcome to the podcast. Please introduce yourself so everyone can know who you are.

Speaker 3 0:36

Hi lads, my name's Sean. I'm the Irish Egg on Instagram. Thanks for having me on the podcast. I feel a bit of imposter syndrome, but for some reason you've wanted me on this. But yeah, thanks for having me.

Speaker 1 0:48

Wanted on you for ages. I mean, we've been speaking to you in person, on Instagram, for four years. Three, four years must be.

Speaker 3 0:57

Yeah, definitely, definitely it's been that. Yeah, definitely.

Speaker 1 1:00

First Sizzle Fest, wasn't it that we met in person.

Speaker 3 1:03

Yes, yeah, we went straight into rugby talk yeah, why not? Beer, barbecue, rugby the perfect character. Yeah, yeah, I think that's exactly how the conversation went. But yeah, I was. No, I was always listening to your podcast and it was funny when I ran into that sizzle podcast and it was funny when I ran into you at Sizzlefest. It was a good meet up and every Sizzlefest since then has also been good chat, good banter.

Speaker 2 1:36

Absolutely. Yeah, it was about time we got you on, so we're keen to chat a little bit more about barbecue. But you're a keen baker as well, so perhaps we can get into a bit of baking as well.

Speaker 3 1:50

Yeah, it can be a tough subject, but yeah, no, I'm joking I love baking. That's why I started baking more than I suppose I was into baking before. I was sort of cooking and barbecuing.

Speaker 1 2:05

What drew you to baking?

Speaker 3 2:06

in the first place.

Speaker 1 2:07

What was it that attracted you to that?

Speaker 3 2:11

I think it was when I first moved over.

Speaker 3 2:14

When I first moved over to England and wanted to have Irish soda bread yeah, or just having sort of, because in Irelandland literally you go to every single shop, supermarket it's there freshly made brown soda bread and it was my mom. I used to always watch my mom make it. Me granny used to make it every day. There's always a fresh loaf there, at least there twice a week, just chomp away at. And then when I moved over here there was nothing apart from what was your man's name it was a rankin.

Speaker 3 2:45

Rankin had some the chef guy and he had someone that was processed supermarket job. Didn't taste authentic, so yeah, so I started baking that myself and then that sort of grew into trying different other bits and bobs pizza and then pizza, and then started going a little bit crazy. Then when I met my now wife, sort of uh, went a little bit mad going through because she was a massive baker herself and doing lots of cakes and stuff and I was like, oh, that's cool, but like I like doing bread and dough, so I started doing rolls, which then got known to the family as cinnichons, rather than cinnabon.

Speaker 3 3:33

But I also refined my own recipe for that, so it was like the proper mixture of more cream cheese and less sugar. So it was a bit more gooey and runny and then I started going a bit more deep into bacon and got a little bit fancy you said that as if you'd go to a gateway drug or something it was, it is, it is, it's addictive.

Speaker 3 3:57

It is addictive once you start doing a little bit of sort of dip in and out of it a bit. I sometimes you just saw them suddenly just went up. Right, I need to make a batch of donuts and then I'll start looking at different recipes and making different custards or whatever trying to make, try and do a mix and match of things, different recipes. Because I love chocolate, I love peanut butter, anything got to do with sweet chocolatey. That is my go-to every single time s'mores, s'more cakes. But also it mixes in with the barbecue then as well, because it's a lot of the recipes. I suppose that in bacon were all American recipes like cinnamon rolls, pumpkin pie, mud pie, sort of all sort of s'more cakes. S'm sort of all sort of s'more cakes. S'more pie was all sort of in around the barbecue recipe books that I was looking at.

Speaker 2 4:55

And just you put something up on your socials, or I saw something on your socials around like a japanese style gingerbread house, yeah, yeah, yeah, that's a far. That's definitely a far cry from uh doing some bread and donuts.

Speaker 3 5:15

I mean that's yeah, that was trying to get into onto bake off. That was part of an audition cake. So you got sent a, you had a week. Uh, you got uh, make a gingerbread house and a loaf of bread and they were gonna do a zoom interview. So, um, I was trying to think of a gingerbread house and I was, um, I went to japan for the rugby world cup and so jealous- so jealous so, um, obviously, before all lockdown and all the craziness, like we never knew it was going to happen.

Speaker 3 5:49

But I was just taught, actually, that'd be cool to make a gingerbread house of one of the like the temples. So, yeah, started, got bits of cardboard together and figured out how to make make one. And then, yeah, went at it and, obviously, being I'm an electrician by and got bits of cardboard together and figured out how to make one. And then, yeah, went at it and obviously, being I'm an electrician by trade, I decided to put some lights inside it, so it lit up as well.

Speaker 1 6:12

Little consumer unit on the side.

Speaker 3 6:15

Yeah, a couple of little bits of leftover LED strip that I had just whack it in there.

Speaker 1 6:18

Oh yeah.

Speaker 2 6:21

As long as you earthed it, have you got a certificate?

Speaker 3 6:24

Oh, yeah, yeah, yeah. As long as you earthed it, have you got a certificate. It was all patess and everything.

Speaker 1 6:28

I hope you named it Japan be tripping no, never thought that it's not bad.

Speaker 3 6:35

It's not bad it's terrible how many minutes was that in? And you got one in.

Speaker 1 6:42

I know that's my life goal, that is, yeah, just spreading puns as far as I can, you know.

Speaker 3 6:51

So yeah, that was the Japanese cake interview. That's why I did that, but it was fun. I really enjoyed it. I just started the idea of it and how to actually assemble it and make it all stand up and be structurally sound.

Speaker 2 7:09

I mean it looks incredible, proper, professional.

Speaker 3 7:12

Yeah, that's my first time ever doing a gingerbread house, so it was um. Yeah, it was a bit of crack.

Speaker 2 7:20

I know this is typically about typically a barbecue show, but as we already you know, as we kind of spoke about already, we talk about beer, barbecue and rugby. How was Japan?

Speaker 1 7:30

Yeah, that's what I wanted to know.

Speaker 3 7:32

Oh, absolutely amazing, Absolutely amazing. It was just the most incredible place. I'm dying to go back, dying to go back.

Culinary Insights From Japan

Speaker 1 7:40

Did you? Get to what kind of We'll go back to the rugby, but did you get to experience kind of oh, I was gonna, we'll go back to the rugby, but did you get to experience like the Asian barbecue out there and the different meats and everything, yeah, yeah yeah, all the things like literally going around, like in Tokyo.

Speaker 3 7:53

You go down the little side streets to the markets and stuff and they've just got like livers and all the little skewers, the yakitori grills yakitori grills all going like you've just got these random little shacks, people selling stuff and glasses of plum wine that they're brewing themselves in a jar on the top on this corner of the bar where they just put a ladle in and put it in a glass with some ice and you're like, absolutely, blow the head off you like. And then a couple the blow the head off you like. And then, um, a couple the like health and safety. No, health and safety whatsoever. It's like these gas, indoor gas grills and and you're just grilling you're getting your bits of me just grilling them yourself on the table like it's mad.

Speaker 3 8:40

But just the transport, the people, massive drinking culture oh yeah, I didn't know about massive. They're mad into their drinking, absolutely mad. So mad into their drinking that in the 7-elevens and stuff. They sell pants, uh, pants and white shirts. Wow, because if you're in tokyo after I think it's like I can't remember what they call it, but it's like after 12 o'clock or whatever there's no trains out of tokyo. So if you live outside of tokyo, you miss that train, you're not getting home. So these businessmen, whoever, who live outside the city and nowhere to say they just stay out on it, have a couple more drinks, probably have a little sleep. Kip on the bench. 7-11 buy a brand new shirt, pair of pants and off to work they go wow yeah.

Speaker 2 9:37

I mean so logical right it's genius.

Speaker 3 9:40

It's genius like why? But like, obviously their wives they know. Look how you're going. You missed the train. You're in a business meeting or whatever. You're on a night out, Just yeah, totally acceptable. And drinking on the street as well, Absolutely mad. All the games, before the rugby games, everybody is just outside 7-Elevens and Family Marts and what's the other one I can't remember now. But everybody's just going standing outside the 7-Eleven, walking in, buying cans, standing outside drinking, singing songs as you go down to the stadium. Every single place is all doing that and they do that for the baseball, all the sports. That's what they do, Are you?

Speaker 1 10:26

sure, like you just weren't in Cardiff, because I just no, no, no no, no.

Speaker 3 10:31

It's like people just drink on the street. It's like but you're not it's. You're allowed to walk around drinking the street, but you're frowned upon eating walking around really yeah, you're meant to sit down and eat. Don't walk around and eat.

Speaker 3 10:46

No, it can make sense which is yeah, and and also spotless city, absolutely spotless for the amount of people that are in. There's not one bit of litter on the ground. You go to the parks spotless people just, and but there's no bins anywhere. The only places where there are bins are 7-Elevens, that you can walk in and put stuff in the bin, or at train stations and stuff, but there's no bins actual litter bins on the streets.

Speaker 2 11:14

But, everybody takes their rubbish home.

Speaker 1 11:16

Oh, is that what it is?

Speaker 3 11:18

Everybody takes their rubbish home with them or as you're going by, you hold on to it until you get to a bin and you put it in the bin. So it's absolute, just mind blown, absolutely mind blown. But being over there, just being able to travel across the whole city on that bullet train, or the whole country, I should say, is just so likely to get from fukuoka from one side, to toky Tokyo in less than six hours with a 15 minute, I think 15, 20 minutes. Stop over in Osaka is just mad. I like be going. Be going like 300 kilometers an hour and not fit Like your drink on the table is solid None of this like phone shakeraker, like we're used to.

Speaker 2 12:06

I was going to say I've been on a few trains into London doing that and you're literally like headbutting the person next to you.

Speaker 3 12:14

After the last group stage game that I went to before flying back home, I had to get back to Tokyo. There was it was the same time as the Scotland game and that might have been called off or cancelled because of a tsunami.

Speaker 3 12:31

It's like a monsoon, monsoon, yeah. And I was like, oh my god, how am I going to get back now to Tokyo to get my flight home? So next morning I woke up really early, got to Osaka and I got to osaka I said, oh, all the screens are red. Oh, what's gonna happen here? End up talking to somebody's other train delayed. I'm like, all right, god, how long is it delayed?

Speaker 3 12:54

uh, 15 minutes, that's normal for us that's, that's, that's not even delayed, that's on time. That's like just absolute mad. But how good the trains run that if a train is delayed as you're leaving and station, you need to go to the ticket person and get a receipt to say your train was delayed, to show your employer why you're late, because it never happens. Wow, so like yeah, so if it does happen, you've got a ticket saying this is why I'm late, boss. So it's um, yeah, mad. All time scheduled, everything is just even the, even, all the tubes and everything.

Speaker 3 13:37

All the exact same incredible clockwork go you can take care of yourself too also my wife is very kind and let me go alone, so it was a very much cheaper trip than it would be with sort of two people or a family yeah, so when you came back, did you have like a long list?

Speaker 1 13:59

of right, this is what we need to implement here. This is is what I want to do. I'm inspired by some of the cooking. What did you bring?

Speaker 3 14:08

back with you in that regard. Hangover, yeah, no, mainly just different things, like just the drink. Well, maybe the drinks, the drinks that I got in love with was oh, not just Asahi, kirinin and what was the other? Um, chuhai, chuhai. Are these little Alka Pops? I'm going to call them Alka Pops, but they're like a small little can, and they do them in all these different flavors made by the whiskey company uh Suntory yeah, suntory yeah yeah, and they do it bitchy. Yeah, yeah and they do it.

Speaker 3 14:45

They do a bitchy whiskey, I think yeah, uh, hibiki, hibiki yeah, hibiki yeah but they do loads of different ones, but they do these little cans and they're like nine percent and they're just so much fun you can't get them over here. I keep on trying to find I think I might have found some Japanese online place in London that actually sell them, but they're ridiculously expensive because obviously they're important and because of the alcohol content in them, the price goes straight up through the roof for a small little can. But, yes, but barbecue wise no, it was mainly mainly just the wagyu. But barbecue wise no, it was mainly mainly just the wagyu, the wagyu beef that I ended up having a bit of that in Kobe and yeah, to be honest, I didn't actually look at that much barbecuing over there because I was just.

Speaker 3 15:43

I went to one sort of surf and turf place which is a bit more sort of american style, yeah, but um, yeah, no, it's just all just just going around eating the different grill things, all the little, um, different skewers you were just buying, that's all. You're going down this little market, the little, um, I nearly bought one, though is it a little octopus, little battered balls?

Speaker 3 16:05

I can't remember what they're called now no idea you buy these little trays that you put the batter in and then you put the little bit of squid in and then they actually turn it as it's cooking and you make a little ball into it and they were absolutely divine. But it's yeah forgot to buy. But I did buy my japanese cutting knife, the one that I have. I did do a little bit of a recon of looking at knives and stuff and then, after getting back wishing I bought a lot more when I realized how cheap they actually were.

Speaker 3 16:39

Yeah, yeah when I went, when I went to the markets and saw the market that everybody else puts on them, but yeah, so going on to barbecue, really, in that, how did you change?

Speaker 2 17:00

Obviously, you said that you went from baking to barbecue and kind of transitioned. So when did that kind of passion for fire and stuff come come in from from baking?

Speaker 3 17:10

well, it was actually meeting my now wife and her family. Her, um, her, I was the same. I was saying back in ireland, usual had like a small weber soil kettle burning things, burgers, sausages. Had like a small Weber soil kettle, burning things, burgers, sausages. I was putting the chicken in the oven pre-cooking it, taking it out, finishing it off. But then when I met my now wife, her dad is Greek, cypriot and massive barbecue family. He had one of the Cyprus barbecues.

Speaker 3 17:49

So straight away when I met Helen, it was like souvla, savaki, koftas on the skewers. It was just like barbecue, barbecue prawns, just like this is mad. Stephen's day, boxing day was usually a big chunk of meat on the barbecue with some sort of prawns or something else. So it was just like this is sort of a bit mind-blowing, really, sort of like this is like hardcore. So seeing all that being cooked, and then, I think, going to L first trip to america, uh, which I'm a little bit gutted about because if I knew what I know now, I would have went to a lot more places. I wasn't, but I love, I love barbecue food. But it wasn't like all right, I need to go here. This was like what, 2014? So I don't think there was. It wasn't as well.

Speaker 3 18:43

There probably was big places over there, but we just didn't know about them yeah because I did a stopover in Dallas before going to LA to meet one of my best friends lives in Dallas. Well, did live in Dallas so, but went to LA, went to a friend of Helen's was having a barbecue. So she got to there and they were doing. I said what are you cooking? She said I'm going to do a spiced cooked chicken. I was like, all right, brilliant, that sounds amazing. So the usual you're going to stick it in the oven for us and then finish it off on the grill? She's like no, I'm just going to whack it on the egg. I'm like what? So I went out there. She had a big green egg. I was like, oh, that's pretty cool, cooked it and it was like the most succulent bit of chicken I've ever had. It was just like this is this is crazy. This is how the hell did you do that without poisoning anybody? So that was just like mad.

Speaker 3 19:44

And then ended up getting married. Somebody gave us somebody was very kind enough to give us a £100 voucher for Harrods. So me and my wife were walking around Harrods looking to spend this £100 on something that wasn't just two knickerbocker glories, cooking and all the rest of it, and they had the big green reg XL and this big mahogany table with this black slate and I lifted the lid of the of it and I was like. I was like Tim the two-Man, taylor, I don't know if you remember that yeah, yeah, home Improvement yeah, yeah, yeah.

Speaker 3 20:28

And I just lifted it, because the one that I seen was only sort of a small one. I think it was like a medium, or I think they do like three or four different sizes in America, and this was the XL. And I lifted the lid and I was like, oh yes, yes, yes, oh yes, I want one of these. And um, that's when I started getting into, first of all, saving. I think I think I saved for about a year.

Speaker 2 20:52

I was gonna say you've been done very well for 100 quid yeah, no, no.

Speaker 3 20:57

I started saving for about a year and started going down YouTube rabbit holes of probably my main guy was that Malcolm Reed, how to barbecue? Right, I gotta try this. Yeah, so, yeah. So that's that's when. That's when everything sort of yeah, went right, this is what I'm gonna get, this is what I'm gonna have, and that's yeah, that's yeah.

Speaker 2 21:25

That's when it just all went a little bit barbecue mayhem for me, and then I went and seen you're now doing some pop-ups, or I saw something where you've got like your own kind of branded pop-up.

Speaker 3 21:43

Yeah, yeah yeah, yeah, yeah.

Speaker 3 21:45

Getting right into it yeah, yeah, yeah, I've gone from just messing about to trying. This has been an ongoing. I think it was probably Sizzlefest 2. Sizzlefest 2, I spoke to Russ from Rusty, rusty R and I was saying to him I had an idea. I saw this old um stainless steel Foster's commercial fridge and I said I seen it sitting there and nothing's happening with it. It's rubbish.

Speaker 3 22:23

I'm saying I know I could turn that into a smoker. And he's like what I was like yeah, but then like that would you'd be able to do anything in that? That's portable, it will go in the back of the van, you can do whatever with it. I have it all sort of pictured in my head how to do it all. And he's like go for it, lad. If you think you can do it, go for it. And then that was what september two years ago, uh, built it. And then I think it took me probably about a year to try and do my first demo pop up and then, literally only this year now, I did my first private event, which I think was like 20 adults, 20 kids using it. But now I've got like I've picked up myself a Minimax which I use at it as well, and my new little saviour is the Traeger Ranger. Oh yeah, so I have that on the stall as well.

Speaker 2 23:16

But my new little saviour is the Traeger Ranger.

Speaker 3 23:18

Oh yeah, oh yeah so I have that on the stall as well, but I have completely all independent. So I've got I built a battery unit for the Traeger Ranger so I can use my work batteries on it, my Makita batteries, which is pretty cool, so I'm completely don't need generators or anything else then, so it's just wood pellets for doing whatever. And then also I've got the other charcoal with the little minimax, which is not, as it's, portable enough, but I wouldn't want to try hocking it down all the way down onto a beach without some sort of a buggy or trailer onto a beach without some sort of a buggy or trailer.

Speaker 2 24:00

Yeah, so is that the kind of plan for you then trying to get in to do more sort of catering, private events, pop-ups?

Speaker 3 24:06

Yeah, I want to do it the last year. I was meant to start doing it last year, but then I ended up getting involved in a holiday-let project that my wife is running and that just turned into a lot more work than we thought it was going to do. Yeah, we thought like maybe six months but then actually the house was so run down and needed so much more work doing to it and because I'm turns out I'm more handy than I thought, I was Ended up doing a lot more work there trying to save money on it.

Speaker 1 24:41

Lucky wife.

Speaker 3 24:42

Yeah, but now it looks great. They put an outside shower in and then I've built a whole barbecue area. So you've got an outside Belfast sink and built a concrete tabletop with a hole in it for, uh, we put a kamado grill there and there's a gosney rock box. So if you do, it's an airbnb. So if you rent it out, everything is sort of there that you can just go down, go local, go local butchers, get some bits. Go local, go local butchers, get some bits, bring it back to the house, grill it up, cook it.

Speaker 2 25:21

Oh nice.

Speaker 3 25:22

So mainly made for sort of like people who are a bit more foodie, like us or whoever, because there's nothing worse than going oh, I want to go away, but that means I have to bring this, I have to bring that, put that in the car. Yeah, at least everything is sort of there ready. Where is that in Cromer?

Speaker 3 25:42

oh, yeah, yeah yeah yeah, and like the house is what? 10 minute walk to the beach. I do so. So 10 minute walk to the beach. 10 minute walk down to the butcher. You've timed it. Yeah, yeah, 15 minute walk to the place.

Speaker 2 25:58

You've timed it yeah yeah, 15 minute walk to the place now where I can find it, you can get live lobster, which is great so that mean then, for next year or even later this year, into next year, you're going to kind of look to start doing more of the pop ups yeah, I've been in touch with a couple of breweries to.

Speaker 3 26:17

I need to sort out a bit more of a menu. You need to put something I need to do. I want to try some different veggie bits, because that's what they say, that you need to have some sort of a veggie option. Yeah, so, um, that's something that I've. I've looked well, I've only looked at the veggie bits for sides, never as a main. Really. We do mains here, but it's not very sort of. I can put it in the smoker or just keep the like the traker ranger or the the minimax separately, just for doing that cook on.

Speaker 2 26:46

So there's no sort of cross contamination yeah so are you doing it completely on your own as well. Yeah, well, I've done.

Speaker 3 26:56

I've done that on my own so far, but I think if I do anything sort of big I'll probably need somebody at least sort of manning the tail. If I'm doing some sort of a um, uh, paise, you go. If it's a private event, yeah, if I was doing it on my own and if it's a private event it's a lot less. I think it's a lot less pressure. Yeah, people just gonna wait, queue up. Everything is sort of ready. As with that, with the smoker that I built out the fridge like I can fit well the last one there, I did 25 baby backs in there. With what? One, two, three, four trays of low and slow cube gross potatoes, um, pork shoulder.

Speaker 2 27:38

So I mean he's just rushing it all in there.

Speaker 3 27:40

So it's like, yeah, it's like a full-size Foster's commercial fridge so it's it's pretty, pretty chunky. So like literally, if you depends what type of prep you want to deal with, like say, maybe pulled pork my signature, we're trying to do a signature dish. I could say, maybe Pulled Pork my signature, I'm trying to do it as my signature dish, which is my Guinness Burnden's mixed with Pulled Pork.

Speaker 2 28:07

Yes, please, we'll save that for Wheel of Barbecue Bingo.

Speaker 1 28:13

Wheel of Fortune. Wheel of Fortune, we did copy right.

Speaker 3 28:19

I don't know if you've been into Bodine's in London no yeah, and they do.

Speaker 3 28:27

They do a thing called the Soho special, which is burnt ends mixed with pulled pork. So I've just done an Irish twist on that and mixed in the Guinness as you're braising the burnt ends near the end. Nice, yeah. So that's one of my go-to bits now and my baby back ribs, because I don't think you go to barbecues and not everybody is always sort of pulled pork. No one's doing like a whole rack or a half rack of ribs with a couple of sides. That's my idea and sort of like I'll do fill it full of racks of ribs when they're gone. They're gone, sort of like how well, how to do it over in america, really isn't it, do you know? I mean, you only can do so many briskets or so many things. Once that smoker is empty. You can't really start again because people be waiting around for four hours.

Speaker 2 29:26

Yeah, well, that's good. So at least you kind of got a plan where you obviously you've clearly spent a lot of time investing into creating a well, that's another thing.

DIY Outdoor Kitchen Inspiration

Speaker 3 29:37

Yeah, but that's another thing like the like the fridge I got for pretty much free and the firebox. I've got an old offset on gum tree um which I ripped the firebox off, built a little um extension onto it, um, so it slides in. I try to do semi-reverse smoker so it goes into one side and then cuts across um, but like, yeah, so I try, because I've seen so many people sort of invest so much money. I've done a lot of sort of restaurant fit outs as an electrician, a sort of restaurant fit out as an electrician and watch people throw so much money into restaurants, caps and equipment and all the rest is just through the roof so easy and then.

Speaker 3 30:30

So it's always like sucked into it all and then all of a sudden, then either you don't want to do it or it's harder than you thought it was going to be, and then you've got all this kit that is now worth probably a quarter of the price, if you're lucky. So I mean so like the my signage, my signage. If you looked on my on my reels, the signage is left over wood from a job the lettering.

Speaker 3 30:55

The lettering is a couple of uh letters that I got on ebay, sprayed yellow to go with my logo. Um. I was looking at hand wash stations, um which I didn't realize how much a hand wash station would be and ended up building my own out of a cheap sink and an old table, one of the little foldy up tables, a little plastic with a little coffee. In the offices you have those big coffee urns yeah for meetings?

Speaker 3 31:30

yeah, one of them. But I bought a little 18 volt pump, water pump, so it runs on my two old batteries again. So if you press, a button the hot water comes out.

Speaker 3 31:43

So yeah, so I'm still waiting on my my hygiene rating for the council to come out to check me out, but I've been talking to a fair few people. I've got everything up in pretty much good order, according to what people have told me, so don't bother don't bother, sean, you can probably pick up one of them off those certificates off Gumtree don't worry, you'll be able to get that in probably, probably, just get a fakey. Get a fakey, get a fakey. Just take a photograph.

Speaker 1 32:14

Take a photograph of somebody else's and print it out all I'm thinking is I wish I'm sure you're the same owen, that I had a trade, because it's fascinating that you can do so much with that sort of knowledge. Do like I. I would love the ability to go look at that fridge. It's not being used. I'd love to turn that into a smoker I can. I'd like to be able to take that trager ranger and just make it work off the batteries I've got.

Speaker 3 32:40

Yeah, but everything is on YouTube. Everything is on YouTube. Until you actually mess about with things, you won't do anything. Like the battery inverter. There's a guy. I watched a video on YouTube, this guy showing you how to build one. I was like I'm giving you all the bits you need to buy. So it's like like I'll give you a wiring diagram how to do it. So it's like it's either you just get into it, it's either putting in on the floor, putting some on the floor, heating, doing building a shed, building anything. There's a video I think there's never a video of somebody on youtube building a house, using videos on youtube, I mean.

Speaker 1 33:18

So it's like what makes me laugh is I know owen, he's looked at a shed once.

Speaker 3 33:23

Never would he look to build one I know, but like I think you're doing your kitchen up at the minute, so it's like you, you try and do as much like trades. People are expensive yes, they are. There's only so much goodwill you can get off your other trades' friends and so many. Oh, I owe you one or whatever. I owe you a few points or whatever it is. There's only so many times you can ask somebody where they've been going. Yeah, you're taking the mick now, lad. Do you know what I mean?

Speaker 2 33:58

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Speaker 1 34:04

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Speaker 2 34:11

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Speaker 2 35:02

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Speaker 1 35:07

So on the handmade side, then your home set up. Talk us through that, and do you have any grills at home that you've changed or made yourself as well?

Speaker 3 35:20

grills at home that you've changed or made yourself as well. Um well, the me me table that I built the table myself, because I don't know if you look online, a table for a kamado grill is actually more expensive than the kamado grill yeah so it's absolutely ridiculous.

Speaker 3 35:32

so the one that I've built, there is um, a couple of fence posts and a whole lot of pallet wood and then just sand it down and stand and that's what I've had from, yeah, since I got my egg, which was what? Um, I think it's 2016, I got it 2016, 17, sorry, yeah, in between that, and it's still standing.

Speaker 2 36:03

Still doing. Well, I suppose we can't see it now because it's dark, but I'm, sure anyone that's listening. Sean was pointing to his table, but we can't see it. There you go. There we go.

Speaker 3 36:21

Ah, there you go Bit of norfolk charcoal underneath as well. Yes, yes, keep on keeping on brand. Keeping on brand. That's too bright. Yeah, thanks to you. Actually, I wouldn't have known about that if it wasn't for your podcast oh well, yeah, right on your doorstep, really, I suppose yeah, well, like I was, I was looking for sustainable stuff and trying to.

Speaker 3 36:42

I tried out a whole lot of different ones and then now they've gotten really big and, with a lot of the butchers all the butchers I use and I'm in with now they all stock it. So it's really really handy. Even during winter all stock it. So it's really really handy, even during winter they stock it.

Speaker 2 37:00

Right.

Speaker 3 37:01

So it's like, straight away, I'm like how many bags you got? Yeah, I'll have them all. And it's actually, when you actually look at it, it's not too different to what you're paying and it's got a really good burn. So it's yeah, yeah, that's what I I'm using now. At the minute, that's all I use pretty much apart from apart from a dirty bag for doing the burn off yeah, or if you don't like someone, no, no, no it wouldn't be that to anybody even just even, just like I use go down to like Macro or Bookers and get like one of their catering big bags charcoal.

Speaker 3 37:43

They're cheap but brilliant for they've got a really good burn and get really hot when you want to just really give your grill a good clean yeah. I know you've got the monolith, haven't you?

Speaker 1 37:55

yeah, I've got a monolith. And yeah, how often do you do a heavy burn on yours?

Speaker 3 38:04

Depends on what I'm cooking. I've done that with like a lot of sauces and a lot of dripping. I'd usually, when the cook is finished, I throw in some.

Speaker 1 38:14

Yeah, that's what I do.

Speaker 3 38:16

Other charcoal, whack it in, open up all the vents and just leave it until it just burns out.

Speaker 1 38:23

I think my mild OCD. I tend to do it every third or fourth cook. So at the end of the third or fourth cook I'll do a huge burn off. Then Again, a lot of people don't really wash their grills and burn it off. You're losing flavor, blah, blah, blah. But I always wash my grill after every single time as well, like very carefully. But I know a lot of people hate that side of barbecuing, but it just fits in the sink quite easily yeah, so that is so coffee go yeah, the xl grills don't fit in anything pressure washer yeah, yeah, no, that's what it is.

Speaker 3 39:07

Yeah, but that's why burning it off is so much easier. And then if I sort of can try and time it right, then I also near the end.

Speaker 3 39:15

Just give the grills a season yeah I have a little, a little, uh, a little bucket of oil with a brush just right on the end, just while it's still sort of that knock probably 200 degrees, just give it a little brush down stops it rusting, stops obviously after you. There's no wire brushing it to knock all the crud off yeah, I've definitely cleaned my grill, at least once and how many years? Oh, 10. That's not bad, is that? Is that on all of the grills in your massive collection?

Speaker 2 39:56

I got. I gave one away recently.

Speaker 3 40:00

No way I know.

Speaker 2 40:01

I know I know Are you feeling okay, do you?

Speaker 3 40:07

want to talk about it. I do actually Safe space, Safe space.

Speaker 2 40:11

Yeah, eight years ago I had like a Caddack was it Carrie Chef 2? It was one that you could take camping. Weirdly enough, I don't really go camping, but um, anyway, I picked it up dirt cheap, um, and just wanted something to fry. We were funny enough. I bought it around the time that we were getting our kitchen done in a previous house, so we was kind of using that as a way to just fry stuff etc. Whilst, um, whilst we've been out of the kitchen but yeah, I've I've probably had it now five years and I reckon the last time I used it was about three years ago. So I thought right probably should, just so.

Speaker 2 40:52

I've just given it to my sister, just she'll get a bit of use out of it, keep it in the family so I can still go see it. Do you know what I mean? Give it a cuddle.

Speaker 3 40:59

Okay, so what's going to replace that space then? Nothing.

Speaker 1 41:06

I am actually thinking.

Speaker 2 41:08

I am also thinking about getting rid of another one One million dollars Can.

Speaker 1 41:13

I guess I'm guessing you're considering getting rid of the uni now you've gone across the Delevita. Nope, oh, wow, okay.

Speaker 2 41:22

Interesting. I've got a Broyal King Keg 2000. So essentially a cast iron Kamado.

Speaker 3 41:30

They look a bit of.

Speaker 2 41:31

Keg. Yeah, they are Again no different to an egg in terms of super good heat retention lasts forever. You only need to use a small amount of charcoal. But again, I've just not used it. I think the problem is I. I obviously the more you get, the less you use each piece of equipment, um, and at the moment, I'm just using the delavito oven for cooking as pretty much anything I can. Um, really, yeah, yeah, I absolutely love it.

Speaker 3 42:05

Um and they just, they just, skill it never. It's just everything's on a tray or a skeleton, is that? Pretty much yeah, I watch this wood fire yeah, just literally cooking.

Speaker 2 42:18

Yeah, I've done kind of everything I was doing nachos, I've done, beef chili I did. Yeah, obviously, pizzas and garlic bread yeah, because lasagnas, just yeah.

Speaker 3 42:34

So I've got it.

Speaker 2 42:34

That's what I got, it mid-July, and I've kind of just been.

Speaker 3 42:39

So you're still addicted to your little fold-over pizza sandwiches.

Speaker 2 42:44

Do you?

Speaker 3 42:44

know what I haven't.

Speaker 2 42:45

No, so I've only done that once and, to be fair, it was probably one of the best sandwiches I've ever made.

Speaker 3 42:51

And I did say to my wife and never did it again.

Speaker 1 42:54

Yeah, this is so good I'm not going to try and bother with it again.

Speaker 2 42:59

I just need to make some dough and I just haven't got around to it.

Speaker 1 43:04

What I love about that, though that's so British. This is amazing, and I'm not allowed to treat myself ever again.

Speaker 2 43:13

So, yeah, potentially reducing the election. Ultimately, I want to do a proper outdoor kitchen, yeah, and a bit like you know, like you kind of get some of your grills and set into the counters and all that kind of stuff. Well, you can't get 10, otherwise the counter's going to be massive.

Speaker 3 43:37

So I'm going to have to just kind of reduce the space. You're going to need a. So I'm going to have to just kind of reduce the space, reduce the collection. You're going to need a bigger boat, yeah.

Speaker 1 43:46

I'm Jaws chomping along at the food coming out the back yeah.

Speaker 3 43:54

I've gone the other way you know you can have well, like, like, I've only got a very small garden, but now I am thinking about converting the side of the house and putting up one of those sort of bagoda things, you know, to see the things with the slats that make it waterproof, and then you can also let sun in. But that's just more work. Well, no, I think I probably will do it, because I, at the minute, I'm completely open. I've got trees above me so I have to always make sure that the egg is covered, because you get pigeons you get just to sap off the trees landing on it if it's raining. Like was this in your podcast? The whole, like fed up with barbecuing, sort of depression mode? And I think it was. I think the whole. I think everybody felt the exact same way listening to that podcast at that time, because everybody was just the weather was just horrendous. Yeah, it was bad for me for me.

Speaker 3 44:57

I was out working outside as well, so I was getting wet all day and probably changing my clothes twice a day during the day working. And then when I was getting home and the thought of going outside and because I don't have a sheltered area, I'd have to get wet. I've got a sail that I can put up, but you still have to get wet. Putting the sail off that I can put up, but you still have to get wet. Putting the sail off. I mean, I'll have like a, an awning around. I have to clip it and then hoist it up and then get over that way and trow it up that way. And so it's like yeah, and then it's like no, it just cannot be absolute. And then, when there is a nice bit of weather, it's like yeah, hoops are making a video out and I want to eat. Yes.

Speaker 2 45:43

So have you? One of the things, as you know, sean, we hold dear on the podcast is talking about some of the failures. Have you got any interesting stories for us?

Grill and Barbecue Adventure Stories

Speaker 3 45:58

Any recent mishaps Recent Not really recent but obviously, as I think, well, my first brisket was an absolute disaster. It was more more um pastrami than actual uh brisket. It was that solid, it was, uh, it was awful. But I think it was probably doing pizzas and I was, oh, this is great, love doing pizzas on the big green egg, this is great. And I had some friends around, few drinks, had a whole little like uh, pizza set up, bake up whatever toppings they wanted. I made the pizza, cooked it, more drink, yeah, brilliant, everybody's sitting down cook my pizza.

Speaker 3 46:44

Last closed the vents, sit down, eat my pizza, chatting away, talking about the barbecue and the pizza, and I was going, yeah, it's such a really good idea what you can do, like pizza and low and slow and grill. And I'm like, yeah, because it's a three-in-one. We've got a small garden. That's the main reason why we got it because, um, during the whole big green egg saga, my wife wanted a pizza oven and that was one of the one of the things she wanted. I wanted a smoker. I was looking at buying a Bradley big the fridge Bradley one. Yeah, um, because this is obviously before. I don't even think. Before the master master touches, the master builds yeah, that's the build.

Speaker 1 47:25

Yeah, yeah, I don't think that was even out back then.

Speaker 3 47:29

Um, and obviously we still need a grill as well, but we don't have that much room to have like a big pizza oven, whatever. And that's when the big green egg perfect mix, anyway. Back to the story. Whatever. And that's when Big Green Egg perfect mix, anyway. Back to the story. Sitting down having a pizza and I'm like. I looked over at the Big Green Egg and I thought I had closed all the vents.

Speaker 3 47:52

I hadn't opened all I had I had closed the top vent, oh right, and left the bottom vent open, which anybody that watches a movie called Backdraft, so down the bottom of the vent is literally like a blowtorch, and then my table is on fire. The whole side was still scorched underneath. Yeah, the whole thing was like literally a furnace. Obviously, the flames were being sucked through the charcoal, through the grill and out towards the oxygen Brightens. The absolute bejesus, don't we? I was like this is mad. So, yes, I just like literally ran over gloves on, shut the vent and I was like water trying to put out the fire on the table.

Speaker 1 48:47

So yeah, so that was.

Speaker 3 48:49

I never made that mistake again.

Speaker 1 48:51

Probably sat down and went yes, perfect for everything.

Speaker 3 48:54

Yeah, perfect for everything. I think I need to get a shot of whiskey into me now. I think about how I'm going to touch up the table.

Speaker 2 49:08

Well, worst case scenario, you could have just used it for firewood for the next time.

Speaker 3 49:13

Yeah, yeah, yeah, definitely, or just yeah, just rip off something and get another pallet and replace it. Pallets are an abundance.

Speaker 1 49:22

Yeah, the one thing you can get hold of now, right? Yeah, I haven't been barbecuing as much as I wanted to. Oh, my laugh. I may have mentioned it again, but sorting out the kitchen and stuff, it's been taking up loads of time. I know I've never mentioned it, have I? But I've gone out and mini fail people might laugh at. So I bought my first bottle of gas. For seven or eight years I've talked about it a lot, but I wanted to move to gas for the rock box rather than the wood burner.

Speaker 3 49:55

No time I'm listening to you going. Yeah, I know those little bits what were you thinking?

Speaker 1 50:00

oh, like I said, I'd taken out rock box straight away.

Speaker 3 50:04

It's just.

Speaker 3 50:05

This is that's why I have a rock box yeah because the big green egg is great for cooking pizzas and all the rest of it. But after probably about what? Three, four pizzas, the stone is too hot. Yeah, you have to keep on trying to cool it down. It gets all messy and all the rest of it. It's like, yeah, and then once I uh, had a go at the rock box, it was like this is game changing. This is quick, easy, clean, boom. And hearing you talking about feeding it with wood all the time, I wanted to shangle it it's like, put the glass attachment on it.

Speaker 3 50:39

That's what it's for that's why it doesn't come.

Speaker 1 50:43

That's why it doesn't come with the one attachment I even like, pimped it.

Speaker 3 50:47

I took out the main bit that you put like the little bits of wood in so I could fit logs in.

Speaker 1 50:52

Yeah, so I could put bigger bits in. But I'd like, finally, when I bought it, so I went to B&Q and they being cute and um, they're like, oh yeah, so we get this stuff. I mentioned socal. I was like, oh great, so what the options? Like? Well, it's a bit different than maybe last time. So we've got two options. You can have what we call the four kilograms yeah the 11 kilograms there's no difference in between.

Speaker 1 51:18

I was like, well, four doesn't seem like much, there's only 10 pound difference. They're like, yeah, I was like, okay, I'll have the 11. Because like yeah, cool, fine, brings it, yeah, brings it out. And it's like the height of a desk and I've got, I've got my son with me and I'm like I don't know if I can get that and a pram in the back of my car and if I can, if it moves, is it going to write off the pram? And I was like, oh, just carry out. Like you won't be able to carry it out to your car, no, we will put it on a dolly and someone else will pull it out for you. Because of the weight stick in the back of the car. Nothing lowers. Like, are those 11 kilos? Like no, no, that's something to do with the density of the gas and that's not including the actual weight of the canister, don't worry about that.

Speaker 3 52:03

You need to go to a proper garden centre and get a smaller one. I think I've got a six kilogram.

Speaker 1 52:08

What in like eight years, once I've finished with that bad boy, because I'm not wasting it, I've got it.

Speaker 3 52:14

Literally the height. That probably will last you probably about four or five years.

Speaker 1 52:21

It's probably, will last you probably about 24 or five years.

Speaker 2 52:23

It's literally the height of like the Keter XL that I've got. That's how tall it is so I've got an 11 kilo. Yeah, I used it in less than a year really yeah for the Blackstone right uh, I think the Blackstone might use it.

Speaker 3 52:36

How many, what size one did you have in the Blackstone 28?

Speaker 2 52:39

so it. So it's the two burner, not the four.

Speaker 3 52:41

Yeah, okay. That's a lot of gas, yeah, but you went mad on that, didn't you?

Speaker 1 52:46

Yeah, I did go mad on it, yeah, yeah.

Speaker 3 52:48

He had a, he had a. Yeah, you see, you go through your little phases.

Speaker 2 52:52

I do.

Speaker 2 52:54

The problem is this is the only thing I'm doing thing I'm doing, yeah, and funny enough, um, they are heavy, dan, they are really heavy, yeah, but you know what? And um, what was I gonna say? So I ran out of gas mid mid cook and the local caravan place that there's a service caravan service place just up the road and they do the gas. And I've gone there twice and they didn't have any. So I've just kind of stopped using my blackstone and I thought that I had seasoned it after the last time I used it. Oh, no cover on it and I've not used it for months.

Speaker 2 53:36

So I was like, oh, I went and got some gas. The other day I've just they had some in. So I went and got some and I was like, oh, I'm gonna use had some in. So I went and got some and I was like, oh, I'm going to use the Blackstone. I was like, oh, it's rust, it's like got a little patch of, you know, kind of a bit of rust I'm going to have to scrape it all back and start again and re-season it.

Speaker 1 54:03

And I was just like, yeah, I should put the lid on, put the cover on when the whole thing is rusted. That was three weeks ago. That's why I love talking to you, because you're mad.

Speaker 2 54:07

So yeah, I bought a brand new bottle of gas, but I haven't even tapped it yet.

Speaker 1 54:13

Just a nice ornament in the garden.

Speaker 3 54:17

Well, that's the one thing I love at the minute is using the little Trigger Ranger. I'm a little bit addicted to that now at the minute. Yeah, I actually bring it to work, yeah, and set it up and because obviously it's health and safety wise, it's not much of a risk on proper well, as long as, as long as the site foreman gets something, he's happy. He'll try a blind eye, but it's yeah, no, it's a great little bit of kit doing. I've done everything on it. Now I think I want to try, I want to try a brisket on it again. The last one I did, I sort of overcooked it because I wasn't thinking because of the heat coming from the bottom of it. Yeah, I sort of didn't find that right and I kept on probing the top rather than going a bit lower oh no so I was like yeah, no, no, no it's not ready yet.

Speaker 3 55:17

But actually when I went into the bottom it was like crusty, it was like burnt, but the top was. The top was still. It was still salgable. So I mean, there's that brisket. That's one thing I love about brisket you can, even if you overcook it, you can still just throw it into a pot with some.

Speaker 3 55:32

Guinness or whatever, and it's just going to pull apart smokey amazing, but yeah, just dealing turkey crowns on it like, yeah, just a awesome little part of a bit of kit to be able to throw that in the back of the van yeah, I was considering it for ages, but I decided to go for the masterbuilt portable instead go charcoal. Yeah, it says you had that. Yeah, that looks. That looks pretty cool. I haven't actually seen one up close and personal yet.

Speaker 2 56:03

It's again not too bad. You can so battery powered like four delays, but you can plug it in as well. So you're still getting charcoal, but you know portable. But, again, it's big enough that you can cook 10, 15 sausages on it, or you know so it's kind of ideal if you're going camping or whatever. Although didn't quite fit in my car I had to take all the shelves off, so I had to kind of half take it apart just to put it back in my yeah, well with that with that, um, that little range, like I've done pulled pork and everything like just got it on.

Speaker 3 56:39

As soon as I get to work at like seven o'clock in the morning, turn it on. Come back at like got it on as soon as I get to work at like seven o'clock in the morning, turn it on. Come back at like turn it on, put the meat in. Come back at what 10 o'clock. It's ready to wrap come lunchtime. We're having pulled pork sandwiches for lunch. Like yes, it's like it's. I always well listen to jason Jason Kirk and he always used to call it like oh, it's cheating.

Speaker 3 57:03

It's an easy bake oven and all the rest of it and it's just so easy and it's just and the what you get out of it is so class for such an easy little bit of kit to use. It is cheating, don't get me wrong. But then it's actually being able to use a property. I'd love to actually have a go at the bigger uh triggers to see the difference in them, considering the one I've got has only got sort of the one sort of major heat source at the bottom like well, if it's, if it's that versatile, then maybe we put an extra caveat to barbecue bingo for you, considering that we are talking to someone who is a competition winning pizza maker right from previous season, didn't win it.

Speaker 1 57:51

Maybe a finalist that'll do but maybe, if it's that versatile, we say whatever comes up in BBQ Bingo you have to do on the Ranger. I don't know, is that more fun for you or less?

Barbecue Bingo and Ingredient Suggestions

Speaker 3 58:01

fun. Yeah, that'd be good, that'd be all right. Depends, yeah, depends. I was, I was, uh, I was trying to remember all the stuff that was on the barbecue bingo oh well, there you go.

Speaker 2 58:13

It's up on the screen handling for you to see that and also we've.

Speaker 1 58:18

We've kind of learned after what? Four years that maybe we should read out the ingredients on it so the people listening can have an idea of what might come up rather than just spinning it. So for anyone listening up there, on the moment we have pineapple, monkfish, chicken hearts, duck Szechuan pepper always great to say paella scallops, rabbit, padron peppers, frog legs, tripe kangaroo, vindaloo paste and also the wonderful my Signature Dish which you touched on a little bit earlier, sean. But are you going to stick?

Speaker 1 58:51

with your suggestion for my Signature Dish, or are you going to change it up?

Speaker 3 58:56

I don't know, maybe baby back ribs is also a good one, because I do my own barbecue glaze recipe Sounds like that would be the right option to go for if it lands on it, but I think, omar has to give it a spin, because if it doesn't land on it, then you might have to just make them for us anyway, yeah.

Speaker 1 59:15

Right let's give it a spin.

Speaker 2 59:17

Can you think of an ingredient that you'd like to add onto the list for us? So you can leave it for a next one, so you can choose whether to be naughty or nice.

Speaker 1 59:25

Santa time.

Speaker 3 59:27

I love that too early to be saying the C word.

Speaker 2 59:33

Jesus. Anyway, I'm going to spin it because a sentimental breakdown.

Speaker 1 59:41

I implore people to go and watch this on YouTube.

Speaker 2 59:43

Considering the action making a list.

Speaker 1 59:45

He's checking his what pineapple can be naughty or nice, pineapple is shit that's hilarious.

Speaker 3 59:54

Well, I don't know if you've noticed one of my latest reels I did just a weekend gone. I did a pineapple pavlova, pineapple pavlova A pineapple pavlova.

Speaker 1 1:00:06

Well, it can't be that, then it was salted caramel rum sauce, which was pretty banging oh yes. Beautiful. Well, have a think about what you're going to do with pineapple. Tag us in when you cook it of course. Has your brain gone anywhere immediately, or was it just thinking about what you've recently done and thinking that you wish you'd held that back?

Speaker 3 1:00:26

well, it's actually a recipe that I've wanted to do for a while, and it is a lamb al pastor oh, yes, please well, it's ridiculously expensive to do so. I need to might have a chat with a couple of my butchers white butchers in Aylsham.

Speaker 1 1:00:45

Beast.

Speaker 3 1:00:48

Beast the Block in Cromer and also Archer's Butchers in Norwich not the competition guys.

Speaker 1 1:00:54

But you know not that.

Speaker 3 1:00:57

I'm looking for any special treatment or anything you'll have to send. You'll have to send us if but.

Speaker 2 1:01:01

I'm looking for any special treatment or anything You'll have to send us. If they've got social media their handles and we'll tag them in with this episode when it launches.

Speaker 3 1:01:07

Yeah, yeah, yeah, they're all on. They're all on. But yeah, they are my guys. I go to sort me out with my charcoal and my meat. Depending on where I'm working or travelling to, I will pop in and say hello and get as much sort of local sour stuff as possible great.

Speaker 1 1:01:25

And what about this ingredient you want to leave? Then are you gonna be nice?

Speaker 3 1:01:28

or is Owen?

Speaker 1 1:01:29

put it very festively, naughty see.

Speaker 3 1:01:33

I don't know is there? Is there a black pudding already on?

Speaker 1 1:01:36

there, there is not black pudding on there.

Speaker 3 1:01:39

I don't know whether black or white.

Speaker 1 1:01:43

I would say white.

Speaker 2 1:01:44

We did have black pudding not that long ago. Yeah, let's go.

Speaker 3 1:01:47

Clonic Hilty white pudding. Keep it Irish. I have to say not a fan, not a fan. Have you tried our Irish one? Yeah, clonic Hilty.

Speaker 2 1:01:58

And you don't like it?

Speaker 3 1:02:00

Did you say Clonic Hilty, one Clonic Hilty and you don't like it?

Speaker 2 1:02:01

Did you say Clonic?

Speaker 3 1:02:02

Hilty.

Speaker 2 1:02:03

Clonic Hilty yeah, I have. I love black pudding. I thought I was going to enjoy white pudding, just didn't.

Speaker 3 1:02:11

No, and it was the Clonic Hilty one you had.

Speaker 1 1:02:14

Yeah, that was glorious I picked up.

Speaker 2 1:02:20

I picked up from a up. I thought our butcher had it in and yeah, just.

Speaker 1 1:02:26

Have you tried the Irish one?

Speaker 3 1:02:27

Yeah, yeah, it's crap mate, I'm actually shocked and appalled.

Speaker 1 1:02:33

Don't worry, I like it. We're not all heathens on this podcast.

Speaker 3 1:02:37

This is going to be. This is going to be a turner. Now there's going to be a love-hate on this out. Love-hate on this now. Love-hate Trying to kill through white pudding.

Speaker 1 1:02:47

Yeah.

Speaker 3 1:02:49

On that point, Kirk will have you at Tizzlefest now you know that he will.

Speaker 1 1:02:52

He'll take you out, he will.

Speaker 3 1:02:54

It's only down the road from him where it's made.

Speaker 1 1:02:56

Yeah, we're coming to the end now. I mean please.

Speaker 2 1:03:02

Cook it for me. Hang on just one sec, dan. I'm trying to wrap it up, no if you cook it for me, sean, then I'm sure I'll love it.

Speaker 3 1:03:11

Grant, I'll bring us some pre-cooked sizzle fest in a warm bath.

Speaker 2 1:03:15

We'll see you in a couple of weeks is there any?

Speaker 1 1:03:18

difficult questions you want to ask going to get him back, like which of his children are his favourite. Like questions you want to ask Owen to get him back, like which of his children are his favourites, like what can you do to really get him embarrassed and feel bad now that he's?

Speaker 3 1:03:28

the smirch you might put in. I'll just, I'll just. I'll just let Cork get my sizzle fest.

Speaker 1 1:03:33

It'll be fine, that'll be punishment enough he will destroy you, Owen, and I will record it and put it on social media for everyone to enjoy.

Speaker 2 1:03:43

Yeah, can't wait.

Speaker 3 1:03:50

Yeah, no, it's been a good crack lads.

Speaker 1 1:03:53

I can't wait to see you at Sizzlefest. Are you going to any other shows or anything that people can find you at?

Speaker 3 1:04:00

I'm going to Metopia this coming Saturday I don't know what day this one, whatever the Saturday show this will come out afterwards, but if people can retrospectively find you, then say hello. I'll have my RSA baseball cap somewhere on my backpack or something where it's shorter yeah, yeah, yeah, just spot me anything green, if you see a in my backpack or something. Where's Sean? Yeah, yeah, yeah, yeah, just spot me, if anything green. If you see a green hat, that's me, or you can just go was that that crazy Irish guy?

Speaker 3 1:04:33

Yes, yes, it was, and he was fun. I'll be either by the bar eating me that's probably where I'll be and otherwise Sizzlefest, right People where I'll be, and otherwise Sizzlefest right People will find you there too. Oh yes, yeah, I'll be at Sizzlefest. Can't wait who's going Friday night. Friday night Thumbs up thumbs down Saturday night.

Speaker 1 1:04:47

We're going to be there. We've had mildly frustrating logistical issues, which means that we're now just down on the Saturday, but the point that we're still coming looked for a little while, like we might not be able to make it, so Saturday we will be there.

Speaker 3 1:05:02

I'm looking forward to the meet-up. So that's going to be a bit of a crack.

Speaker 1 1:05:05

Unfortunately my wife's been nominated for an award that is happening on the Friday, so really well done for her and her work. But how dare she try and take me away from Sizzlefest?

Speaker 3 1:05:17

You're going to have to suck her up l this is what being married is all about.

Speaker 1 1:05:21

I've mentioned it now. She's had her moment in the sun, so yeah, but we'll be there on Saturday.

Social Media Promotion and Contact Information

Speaker 2 1:05:29

We'll have a good time, don't worry sounds good well, sean, it was great to have you on the show. Thanks, ever so much for coming tell people where they can find you on your socials before we head off yeah, just find me on Instagram, the Irish Egg.

Speaker 3 1:05:48

You'll see me on there somewhere. You'll see my little pop-up stand on my threads, my reels. Yeah, give us a follow. And also, if you were looking for somewhere to stay in Cromer, check out westcliff underscore, cromer.

Speaker 1 1:06:04

Fantastic.

Speaker 3 1:06:05

If you're a little beauty.

Speaker 1 1:06:07

Thanks so much, sean. It's been great to speak to you and I'm sure at some point we'll have a proper natter another time too, awesome.

Speaker 3 1:06:15

See you in the single pest lads Appreciate it.

Speaker 1 1:06:18

Thanks so much Sean Take care honey all right, bye-bye, cheers.

Speaker 1 1:06:20

Bye. Thank you so much, sean. It's been great speaking to you, and if you want to know more about the Irish egg, go onto Instagram, have a look around, see everything he's doing and have a look at the socials as well. Again, if you haven't done already, please do like, subscribe, join us on social media, have a look at everything we're doing and also there's a new way to get in contact with us. You can look at it on our social pages and on the podcast and it's leave us a message. But if you want us to get back in contact with you, leave a way that we can contact you, because it doesn't give us the way to contact you if you don't write it down in there no-transcript.