The passion for barbecue never truly dies, it just needs a spark

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.

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

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Transcript

Welcome Back to BBQ Passion

Owen 0:00

Today's episode is brought to you by AOS Kitchens, the South's leading outdoor kitchen design and installation specialists. Welcome back to another episode of the Meat and Greet BBQ podcast. As you would have heard by now, we released a couple of episodes. Haven't got to a full season yet, but me and Dan are just chewing the fat and seeing where we're going. So, dan, how you doing, mate?

Dan 0:34

Yeah, good thanks, very good indeed. It's been nice getting back into the flow and doing some more cooking and having people over, and I think Owen and I had that period where we both fell out of love a little bit with barbecuing again, but we're both heavily back into it, and what a time when the sun's coming back out and we can enjoy longer hours outside. I've been doing more of the traditional British barbecuing though things like a load of sausages, doing them offset, getting a bit of smoke in them, serving them as hot dogs or cutting them up, even smoking them and putting them in Yorkshire puddings as like smoked sausage toad in the holes using the blackstone that I've got to do quite a lot of smash burgers and also some breakfasts as well. So things like American pancakes, which is lots of fun, particularly if you do cook them in like butter and bacon fat. Lovely, lovely stuff Now that you've got the love back into it.

Dan 1:33

I only asked you how you're doing. I'm excited. It's nice to be back and to have the passion back, as it were.

Owen 1:40

Just before we kick into barbecue. I love the difference between us. So this is a Friday night and you're sat there with what I'm assuming is a whiskey and coke. Of course I'm rock and roll with a peppermint tea Lad. I've had two glasses of cider and all my peppermint tea, and it's only hopper state.

Dan 2:03

Well, you don't want your throat and voice messed up, do you? Little precious boy in the corner um the so blackstone.

Owen 2:14

Yeah, interested to know, um, have you used the air fryer? Because you've. Obviously I've got the inverted commas, old model, um, but you got, uh, you got the one with the air fryer. Have you given that a go?

Dan 2:29

yet. So with the inverted commas new model, I have not, and the main reason for that is I don't have any outdoor sockets in this house. I need to get an electrician over to do it. Extension cable Well, I could do, but I don't really have like a proper waterproof one, and I want to set it up in a way that it would permanently be plugged in when I start doing it.

Dan 2:55

Just from a laziness point of view. I mean, it sounds like an excuse. Oh yeah, it is. Let's put this out there. It is nothing but an excuse. You know, I haven't been asked to plug it in, but that's because I've been barbecuing on it, which is part of the questions I had, and it's not a criticism. It's just not what I use a barbecue for. I can see why people would, particularly with the whole. You can cook things quickly on it like you would with other gas barbecues. Although I love the flat top, I really enjoy that, and if you've got that added bonus of being able to use it as an air fryer and you want to be cooking outdoors more, I get that. I just haven't been asked to plug it in. Is that bad? I don't know.

Owen 3:40

No, I don't think so, just it's there. I just wondered if you used it. And if you have used it, how good is it, you know, in comparison to a normal air fryer? Well, I also haven't used a normal air fryer.

Dan 3:52

I think that's possibly part of the problem. My brain doesn't even think oh, I could do that in the air fryer in the Blackstone.

Owen 4:00

I think you should stop, just for the sake of following this up in the next episode. Just run an extension cable out, plug it in, have a go, come report back to us.

Dan 4:12

You run an extension cable through. You set it up for me. Do you know how much effort it is for me to lean down to my right and touch the plug socket that's empty, that I can retouch right now and open this French window that is within arm's reach, to run a cable out to a blackstone that's roughly five yards that way. It's so painful to do. You do it for me.

Owen 4:36

Sounds it. So I want to start off this episode with a public apology, this episode with a public apology. So recently we obviously went to see Sean at Irish Egg in his barbecue launch and we did an episode on the way home and one of the very specific questions you asked me was Owen, are you in the market for a new barbecue or are you looking at getting one? And I categorically said no, I'm content with what I've got. I lied to myself, I lied to you, I lied to the community.

Dan 5:18

On that point, did you? Or has Captain ADHD kicked in and your hyper focusfocus has gone back onto barbecuing, which I love? I'm not going to criticise you for, but you've always been all or nothing with these things, right.

Rekindling the Barbecue Love

Owen 5:32

Very much so. So since, yeah, since those couple of episodes and that kind of visit, I've been barbecuing almost every day oh lovely stuff, beautiful, I have actually got rid of my Traeger. So I had oh lovely stuff, beautiful, I have actually got rid of my Traeger. So for the first time, obviously, building the collection, I have actually got rid of one. So I got rid of the Ironwood 885. I was only using it for big gatherings and breakfasts.

Dan 6:00

You used it for breakfasts quite a bit, didn't you?

Owen 6:02

Yeah, I kind of used the Blackstone for that, or the Weber, or actually in the Delavita for you know, like a one pot in a cast iron dish for breakfast and that, but anyway. So my wife wasn't so keen on getting a new one, you know, in terms of space, so it was a one-in, one-out system. So I got rid of the yeah, I got rid of the Traeger Wives, so it was a one in, one out system.

Dan 6:25

So I got rid of the uh yeah, got rid of the traeger wipes are quite like that. Oh, you mean the barbecues, right? I?

Owen 6:31

get it, I get it, I get it yeah, I get it yeah yeah, exactly, uh and um, we've spoken about live fire cooking and that type of thing, and I was toying between an offset and something a bit more live fire and uh, yeah, I've, uh, I've decided to go all in and, even though this in a couple of weeks time, when this gets released, I'll have.

Owen 6:55

I'd have had it for a couple of weeks, but it arrived just today and I've gone for a somerset grill, the asado type grill, and I've just seasoned it this evening, hence why I'm so happy and smiley. I've just been out there just playing with fire, uh, on a friday night. So, uh, yeah, I'm super happy and you're coming over tomorrow so I'm doing the first cook on it, so that should be interesting, um, but yeah, I'm really looking forward to to playing with a new toy. After categorically saying I wasn't going to buy any more, uh, I've spent the most amount of money I've ever spent on a barbecue, so I've gone for the polar opposite, but very much looking forward to giving that a bash, I tell you.

Dan 7:33

So I'm bringing over a gammon joint that I bought for Christmas and couldn't cook because Steph's dad wasn't feeling great on Christmas morning. I'd got it out to cook and I thought, right, I'll chuck it in the freezer then, if that's the case. And then five hours later he knocked on the door and came in and I was devastated that I'd then frozen the gammon and not cooked it and I haven't really had a purpose to cook it. So I'm defrosting it now. It's sitting out there, or 1.88 kilograms of it. Um, so, hopefully thor properly overnight. Bring it over and we can have a have a go on that together. You know some male bonding kind of rub it up, get all our seasoning on it, rub it on me, that's it exactly. But um, what? What are you? What are you preparing for tomorrow? Have you thought about what meat you're going to do? Are you just going to go down the butchers and flirt with them, bat your eyelashes and see what you can get out of them?

Owen 8:31

proof is, I don't know. So obviously it's maiden voyage, so you've got to be gentle.

Dan 8:40

You've got to be gentle. You can't break it in too hard.

Owen 8:44

I think obviously we'll do. Obviously we're going to cook a gammon on there just to see how that turns out. I mean, I kind of want to try a steak On an offset. Sorry, On the offset. Well, no, on the got an offset.

Dan 9:01

I don't know why I said offset. I'm tired and I'm drinking whiskey.

Owen 9:05

But yeah. So I don't know, but maybe some.

Dan 9:09

Oh, that's why because I've been trying to convince you to buy that Yoda for fucking years. I want you to get a Yoda as well. Owen, if this is going to be the start of you buying more barbecues, promise me you'll get too no, I will get.

Somerset Grill: The New Addition

Owen 9:22

I will someday. I will get an offset on sunday. I actually really like the leviathan pit that element yeah yeah that that looks a really, really uh, super machine.

Owen 9:34

But um yeah. So truth is I'm going to go down to the butchers tomorrow see what they've got thinking some steaks, maybe some char charred veg to go with it, or maybe chimichurri or something like that on a steak With your gammon. We can also get the cast iron dishes out and maybe do like a glaze, cook a glaze into the gammon, et cetera. So yeah, we'll just see where the day takes us, but very much looking forward to it.

Dan 10:05

I'll tell you what I would love to do, what I've always dreamed of, if I got an Asado. But you wouldn't do this because you don't like it. I'd love to do a lamb, stick a whole lamb on the cross opened up and just let it cook over time, dripping gloriously into it. I know you're not a huge fan of the meat.

Owen 10:29

Would you ever consider doing that? Just because it's the classic, to give it a go? I just yeah, I'm just not interested in the lamb, to be fair, but obviously what it does lend itself for, because it's got like a pole that runs across the top and obviously you can, you know, elevate and drop down the grill at the grill level so you can cook low and slow as well as high and fast and that. But you can put meat hooks in there so that you can obviously, you know, you see, kind of hang the meat off it, exactly on the meat hooks and stuff. I mean it lends itself to stuff on the bone, but you know, like tomahawk steaks, for example, but you end up spending so much money on the bone rather than the actual meat itself. Do?

Dan 11:05

you know what I mean. Stop saying on the bone, because we can Google Boner.

Owen 11:12

But yeah, so complete contrast, literally two weeks ago when we recorded the episodes I love it, though I know how your brain works.

Dan 11:22

I was like, if he's getting back into this, I just feed a little bit of a little bit of fire, a little bit of flame. Maybe, maybe we can get something in there. And, to be fair, I still really want to and I'm sure I'll get over the next few months uh, either a kadai or a big like cooking bowl that can be used in a similar sort of way like live fire cooking. So I you know I'd be lying if I was pretending that I wasn't extremely jealous, but equally I'm very excited to come over tomorrow, start cooking some stuff for fun. Um, what about something like a pineapple? Because the amount of times we've had hung pineapple over live fire and we always love it Is that something else we could do tomorrow?

Owen 12:05

Yeah, pick something up. Yeah, quite probably Ham and pineapple, right.

Dan 12:09

Mm-hmm.

Owen 12:11

I hadn't even thought about that.

Dan 12:12

I hadn't even considered the ham and pineapple. Look at you, little genius.

Owen 12:17

Well, or gammon and eggs, right. So we got a little cast iron dish cook some eggs on there. So, hey, world's our oyster, although I don't want to cook oysters. But uh, yeah, I'll tell you what, though, since we last met, I've I think I've just I got into the, as I said, we you know we were, we were so infrequent in terms of cooking, but I've literally been using as much as possible yeah, and I think I told you last time that, um, where there's been a couple of barbecues that I've not used for such a long time that you know, I opened them up and they were just truly disgusting.

Owen 12:57

Like I had to get, I got the jet wash out and just absolutely hosed everything down. It was it, it was true, it was absolutely disgusting. However, but what it then gave me an opportunity to do is where I obviously cleared out all the crap and and jet washed it down and then I basically lit them up and just run them as hot as possible just to burn any other crap off. But then I thought, thought, well, that's clean, now Might as well, bloody, use it. So I've actually been kind of going through. So in the last week and a half I've cooked on the Oni twice, I've cooked on the Delavita twice, I've cooked on the Weber, I've cooked on the Royal King Keg, I've backstoned a couple of times times.

Owen 13:40

I've literally just been working my way through, but kind of doing a bit of everything really. So from, you know, pizzas to breakfasts, to one pot dishes I did a big um, uh, like a chili con carne on the weather the other day. So I'm really not just burger, you know I have done some burgers and I have done some sausages and I've got a fail to tell you about in a minute down, but, um yeah, I've essentially just anything, any any. You know, got back to doing anything on the barbecue rather than just a brisket or just some sausages or whatever. So I've been using a lot of cast iron dishes and just using it as a tasty oven.

Dan 14:24

So, just going back on what you've said, do you think that the fact you hadn't used the barbecues for a while so they've got a bit manky do you think that was a big reason why you'd put off going back to them for a long time? It was an extra excuse, or do you think that was just a byproduct of not?

Owen 14:42

being asked. No, it was just a byproduct of falling out of love with them for a little bit. But there was a couple of times, you know a month or two ago, when I opened them up and went nope, you know, put the cover back on. I thought that's a tomorrow problem or that's another day's problem.

Dan 14:57

Just that's a tomorrow problem, or that's another day's problem, just like rocking backwards and forwards, crying Don't go in there.

Owen 15:01

Laura, it's alive, yeah, but anyway, yeah, it's all good and actually I feel better in myself, right, because how many times have we spoken about it's always really good for our well-being and I appreciate we're probably covering a little bit of similar ground to what we did a couple of weeks ago but genuinely just feel much happier. And I think, obviously, the sunshine right, we've had two and a half three weeks of glorious sunshine. I just think all the combination of a lot of a lot of you know things, uh, definitely in a good headspace. If you've been looking or thinking about an outdoor kitchen, then look no further in AOS outdoor kitchens. They are the south. About an outdoor kitchen, then look no further than AOS Outdoor Kitchens.

Dan 15:40

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Dan 16:00

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Owen 16:14

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Dan 16:27

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Owen 16:47

It's such a stupid, stupid fail. But do you want to hear about my fail for this week, always? So, first and foremost, I went to a new butcher's.

Dan 16:58

Mm-hmm.

Owen 16:59

Felt like I was cheating on my old butcher.

Dan 17:04

Such a dirty little bitch you are, aren't you? So anyway I went to a new butcher's and anyway they had these chili.

BBQ Fails and Burning Lips

Owen 17:12

They looked really nice actually and they were pretty dungus, these chili jam burgers. So it was what day are we today, friday? So it was Wednesday. Got home from from work, just quickly fired up the blackstone. Uh, kids wanted halloumi so I was cooking this. Quite, it was quite good for halloumi, cooking the halloumi there, cooking the burgers, did some onions, all that kind of stuff and I got, I cooked everything and of course you used in the spatula right, I've got one of them big spatulas to to kind of move stuff around blackstone and I got so excited, as I was taking my plate of food in from outside, that I was like, oh, there's a little bit of halloumi or something stuck on the end of the spatula, went to, uh, kind of get it off, not realizing it was still nuclear hot and I've burned all my lip.

Owen 17:59

Oh because all of the um, all of the jam, of course, that were coming out of the burgers and stuff, and then god, did it stick to you as well yes oh no I've got like a. I've got I don't know if you can see it that that well here, but literally just straight away singe my lip, and it's all been a bit bluey black. Uh, the last couple of days. Just, it's jam when it's hot.

Dan 18:23

Right, it's so hot well, yeah, because it's literally caramel, it's just boiling sugar. That's literally what they used to use as like torture yeah.

Owen 18:38

Needless to say, there was a few few swear words to myself.

Dan 18:40

What a stupid thing to do needless to say, you had the last laugh, alan partridge. Um, that, that goes through me. So when I was back like 15 16 at school, um, in the summer lunch times we used to go walk down to a kebab place that was quite close to school. They used to open up and do pizzas and one of my friends bought like a pizza, not thinking as soon as they passed it to him, just opened it up, took out a slice and a bit of cheese, hit on his hand and literally melted to his hand. And when he peeled it off, the skin came off with it and to this day he's got a huge scar on the back of his hand from like two seconds of cheese being on it. And the second you talked about, that jam sticking to your lip, just literally went through me. But I reckon I would have laughed a lot if I was there at the time.

Owen 19:42

Yeah, probably because you're a mean old bugger.

Dan 19:45

I'm a lovely, lovely man who.

Owen 19:49

Have you got any fails then?

Dan 19:50

Yes, I do. So I started cooking again more often, just like yourself, back on the monolith. Um, I was quite lucky in the sense that I hadn't completely stopped barbecuing, so I was still barbecuing maybe twice a month, rather than how often we were doing, particularly when we first started this and we were barbecuing pretty much every day. Um, hashtag, lockdown. Uh, what else were we meant to do, you know? Um, so I haven't had the cleanup issues that you've had, but, um, I did.

Dan 20:25

I did a big cook where I knew that the barbecues can be on for the day. We had people coming over and, a bit like yourself, I was like right, I'll just run them on a lift for like four or five hours and I'll do multiple courses over time. I did like sausages cut up, had them as kind of picky bits with sauces and stuff. Um, I did burgers. Um, I did some chicken breasts offset at about 180, 190. That took about 30, 40 minutes to do Just kind of just not direct, like, deflect the plate and everything around. I did some other bits and pieces as well. I did mac and cheese on there.

Dan 21:09

But at the start of the day I was like I know what I'll do. I'll get some potatoes, lube them up with a bit of olive oil, a bit of salt, a bit of pepper, wrap them up in tinfoil and I'll chuck them in the fire in the bottom. And I always find if you do that, they kind of go quite nutty if you leave them over a long period of time, really, really nice. Completely forgot about them. Completely forgot about them. So like maybe a week or two later opened up the barbecue, as I do, and then start brushing all bits out. I was like what the hell? I don't use briquettes, why, why is this metal? And I mean they shrunk and went all gnarly. And the fact that I'd left them in there for like a week and a half what?

Owen 21:57

did they taste?

Dan 21:58

like Absolutely right, oh, magnificentificent. Some of the best stuff I've put in my mouth. I've never felt so enjoyed. They were rock solid as well. I reckon if I dropped them they would have bounced. That's the sort of it was. So, yeah, I've told myself if I ever do that in the future, I'm going to put an alarm on my phone. That's just like potatoes. So told myself if I ever do that in the future, I'm gonna put an alarm on my phone. That's just like potatoes. So I just don't don't forget about it.

Dan 22:23

But, um, yeah, so annoyed at myself as well, because it was one of those things that was like, oh, I'm so looking forward to them. How did I even forget? You know, life gets in the way, yeah, I guess. So, yeah, that wasn't.

Owen 22:37

Wasn't the best barbecuing experience of recent times yeah not ideal, but you know it keeps us honest, right?

Cooking in the Wild: The Burning Hut

Dan 22:49

yeah it does right and, um, something we don't get enough of. I want to hear other people's barbecue fails right into us. We'd love to talk about kind of fails, things that you guys have seen or done. Um, I'm gonna get on to something I want to talk about today which I've been saying to owens, called cooking in the wild. I don't know if this is something we might make a bit more regular. I've got a few stories about this, but I'm only going to tell one today because it's very, very funny in my opinion. But please do contact us, message us on Instagram, email us, just Google, meet and greet. You'll find different ways to be able to get hold of us and let us know if any of your own barbecue fails or something funny you've seen other people do that we can discuss and we'd love to dissect it on the pod, as it were. So, cooking in the wild I've been talking to Owen a bit about this. I'm not sure if he's convinced about it as a feature, but we'll do it for this episode and see how it goes. So I want to talk about things that I've seen other people do when we're out and about One of the funniest things that I've seen for a while around barbecuing.

Dan 24:01

I won't name the place, but it's. It's very close to me around Ipswich. It's a farm that does rare breeds. So we went there as a family and we met up with some friends and they've got a fire cage that they have in this like quite big wooden hut. They used to cook everything on and they do fantastic food. If people work out where this is, I don't want this to be a bad name on them, because we love the place. We've been back there. They always do great food on it. But this was very, very funny as they'd only recently got the fire cage, um, so went in, had some breakfast from there. They did like some sausages and stuff. Absolutely loved it. Went around the farm, did some lamb petting which, as you can imagine, I spent four hours there, being Welsh, really loved, really loved all of that. They had to prize me off.

Owen 24:52

Was there any signs that said no heavy?

Dan 24:54

petting. Oh there is now, that wasn't back. Then walked around I was like sure I've really enjoyed that, I'm going to go back for more food. So we went down. Kids were playing in the playground. We're queuing up.

Dan 25:08

I'm like now, I'm no barbecue expert, despite what we claim after 80 odd episodes.

Dan 25:15

True, true, yeah, but if you're using a fire cage and the cooking surface at the top of the cage might be what four foot, three foot maybe I'm trying to think of, like height wise and you're in a big wooden hut and the whole hut is like a story and a half high, right, so big, big, big old one, and you've got like a for want of a better word funnel area, chimney for like stuff to escape, probably an, an extractor fan, right, you shouldn't be able to see the flames coming out the top of that and you definitely shouldn't see the flames.

Dan 25:55

Then catch on to the wooden hut and start moving to the outside of the hut and start coming down the front billowing black smoke. No one else in the queue or people around were batting an eyelid, and it was one of those things where I was looking around other people thinking am I going mad? Because I'm pretty sure buildings aren't meant to be on fire, like as a minimum criteria of a building, there's cooking things that I want to be served from. But there was like three or four people in front of me, in front of the queue, and I was in such shock I didn't think to walk to the front of the queue. So I queued up for like three or four minutes watching the fire get bigger and start to envelop the side.

Owen 26:44

I was like um, that is the most british thing you could do. Yeah, I can't skip the queue. I know the building's on fire, but it's not the right etiquette.

Dan 26:55

Oh, the logic gets better. I get to the front of the queue. What do you?

Owen 26:59

think I bet you put your order in first.

Dan 27:01

What do you think the first thing that I did was the first thing wasn't even like the order. I was like fire cage. I absolutely love it. Where did you get it from? How long have you been doing this? I don't remember it being here before, so we talk for a bit. I was like, oh what, what food have you got on? Blah, blah, blah. All right, well, I'd like to have like this burger. You've got like pork. Can I have some of that as well? Did you do that the day before?

Dan 27:30

By the way, minor inconvenience, I think your hut's on fire and they're like nah, nah, it's just. You know, sometimes if you turn the extractor on we've done tests it sucks up and it looks like it's flaming out the top. I was like, yeah, but does black smoke normally come out of there? No, you wouldn't be seeing smoke. I mean, I am, but no, it can't be. I was like, well, do you mind humoring me? Just coming, coming out the back and having a look um out, the guy comes, looks me, looks up, looks back at me quickly, looks up, looks back at me and he went. I looks back at me and he went. I don't think it's meant to be doing that.

Dan 28:11

I was like no, do you think? Maybe you want to try and put it out? I was like, yeah, because it's a farm. They had a pump that was in a mini reservoir or something, so literally he just pulled a hose over, told people to go away and sprayed it and the thing went out. But I watched a building slowly catch a light and burn for five minutes while I queued to put it in and I've been there at least four times afterwards still got the fire cage. Obviously places in the light food's absolutely amazing, but I can't think of another occasion where I've queued up to a burning building to order food before. But it's amazing. I don't think it's fair to say the name of the place, but if people are around Ipswich you'll find it.

Owen 28:58

I do think it's amusing that you've. Obviously it's not amusing for them. You know fire damage and it's dangerous, but just the fact that you queue rather than saying, excuse me, your building's on fire, or going to the queue, by the way, your building's on fire, but then, or you know essentially talking about the food that you want to order before telling them after queuing, I still got my food after they put it out.

Dan 29:24

So they sprayed the side of the building with water and they still gave me the food, but it was the fact like I even called steph over. I was like it's just the best thing on fire, or am I? Am I just being crazy? No, no, it's a light, oh cool. Yeah, well, there's still two people here, so I better stand there and just watch it, gleefully enjoying fire well, I know it's probably, you know, not in that circumstance, but fire is mesmerizing yeah, that is, but I thought you'd enjoy that it's yeah yeah, yeah, it was interesting so, yeah, I think we should do more of these little stories.

Dan 30:04

We talk about barbecue fails and it's not slagging other people, but just funny things that we've seen out about in in the real world that maybe bring a smile to people's face. But again, love to hear other people's um stories about cooking in the wild yeah, I'm not sure I've got any stories for that well, we'll.

Dan 30:25

We'll dissect your brain because I think you've got a few you don't even remember. Uh, in a future episode. But, um, do you know what? We're really pleased to be back and to be recording again and a little bit of um, a show behind the curtain, as it were. Previous series we've bulk recorded episodes way far in advance and when you start actually listening to them, the majority of the series is already been recorded. We're not doing that this time. We're going to drop episodes when we can, as often as we can, and put out as much of a series as we can do, but life gets in the way. But it was so desperate to be able to put our conversations out there. This episode is probably going to drop. What? Three, four weeks after we've recorded tops, do you reckon, um?

Owen 31:06

so it's something like that.

Dan 31:07

So it's gonna be more interactive if you do reach out to us is what I'm trying to say but also, um, you know, we've made a conscious effort where we haven't been releasing episodes.

Owen 31:18

Now, at least, we're starting to um, put some snippets together of previous episodes from all of the six seasons before. Um, you know, even just teaser clips, you know, snippets from previous episodes for people just to, you know, to wet their whistle whilst we, uh, whilst we record some new episodes. But I suppose you know, ultimately, now we're in that that season, aren't we? That naturally, people are going to get out more.

Owen 31:51

It's coming up to barbecue season, festival season, people are just going to generally be back out and cooking and we're going to certainly see a lot more socially as well as us and actually cooking ourselves, but also, I think, recording some episodes. So, all in all, a good summer ahead.

Dan 32:09

Exactly, and we look forward to walking you through it. So, yeah, been Dan and Owen, and until next time.

Owen 32:17

Keep on grilling.

Dan 32:33

Today's episode of the meat and greek barbecue podcast is brought to you by aos outdoor kitchens. They are the south's leading outdoor kitchen design and installation specialists.