From House Fire to Kamado Queen: Kate O’Driscoll on Gear, Grit, and Community

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

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

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

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

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Transcript

Sponsor And Warm Welcome

Dan 0:00

Today's episode of the Meet and Greet Barbecue Podcast is brought to you by AOS Outdoor Kitchens. They are the staff's leading outdoor kitchen design and installation specialists. Hello and welcome to another episode of the Meet and Greet Barbecue Podcast. We are lucky enough today to be able to introduce to you Kate O. Driscoll. You can find her on Instagram. She's a fantastic uh barbecuer, uh cook, uh barista, even. And have a look at her Instagram account. I would say it's worth doing that before you listen to what you're about to hear. Without much further ado, here's Kate.

Meet Kate O’Driscoll

Dan 0:47

Hi, Kate. Thank you so much for joining us today. Um, for anyone who doesn't know, please do introduce yourself.

Kate 0:54

Okay, so my name's Kate O'Driscoll and Kate O'Driscoll, Food Bear Life on Instagram. Um, I'm basically a backyard barbecue person, and um yeah, I live in the island. I've lived here for about verging on 20 years. Now I moved over with my job and I never left, and um I've been kind of barbecuing for about the last five years and loving the journey.

Dan 1:18

Amazing. So, how how did that start for you? Uh, considering your following on Instagram and the cooks you're producing, five years doesn't feel like that long. So, how did you get into it?

Kate 1:30

Yeah, well, I've been on the Instagram since about 2016, and I just started like documenting sort of everyday food and life, and you know, I was all I've always been into craft beer as well, so it was the big thing as well. But the barbecue side of things is fairly recent, and um it was pretty much the most ironic way you could possibly imagine getting into cooking with fire because we had a house fire. Well, not a house fire, more like more a garden fire. So in February 2000. Yeah, yeah, there's always a story behind everything. February 21, um, kind of just on the verge, you know, just leaving kind of lockdown and all of that kind of COVID kind of stuff. Um my husband was still working from home and um he'd had the fire on all day in the house. And um we always put the ashes out into the shed, which was about a meter away from the side of the house. And

The Garden Fire That Changed Everything

Kate 2:30

he'd been putting ashes out there. We've been putting ashes out there for the last 16 years, but we never thought anything up into a metal bucket, nice lid, you know, whatever. And um later on that night with forecast snow, and he looked out of the window because he heard some kind of crackling and opened the curtains and just went, holy. And I'm just like, oh my god, it's snow, it's snow, we've got to lay out. So I opened the other side of the curtains and went, holy, and the whole garden was on fire. The shed was just like up like a tinder box. It was just so incredibly scary. Like, you know, don't put flames and um fire brigade, blah blah blah. Um, whole garden was burnt out. Um, the shed obviously gone and everything in it. The side of our house pretty much copped a lot of it, um, but only for the wind going in the direction it was, the house was saved. And long story short, my little 22.99 trolley barbecue from Lidl perished in the fire. And with the insurance money, thank goodness, um, my husband said, Let's get one of those uh fancy um egg-shaped barbecues from like Japan. And I was like, What? And he was like, Yeah, it'd be really cool. Let's get one of those like egg-shaped barbecues. And I was like, What? I mean, what do you mean? Egg-shaped barbecues? Like, yeah, they're called a kamado or something. I was like, never heard of it, don't want anything to do with it. Um, if you want to spend nearly a thousand euro on something that's never gonna get used, maybe once in June, once in August, on you know, the nice day, and you know, you want to do that, uh that's on you. I'm not having anything to do with this thing. So the thing arrived, and it was just an unbranded

First Kamado, First Sparks

Kate 4:05

um Camado, and we just set it up. Well, I I say I he set it up because I wasn't having anything to do with the thing, and um I looked at it for a couple of days looking a bit lonely, so I thought, right, I may light it up and give it a go. So basically, long story short, lit it up, and I've been out in the garden for the last five years. My barkee collection has grown considerably, and um, yeah, it's a journey, I'm loving it.

Owen 4:33

Yeah, so uh, I mean, that that is a hell of a story to kick off the episode for for sure. I was almost expecting you to say, while there was 30-foot flames, we just grabbed a couple of skewers, stuck a steak on, and yeah, made some s'mores. Yeah, exactly. Um, so where where are you now with your your collection? I'm always interested to know what what collection people have.

Kate 4:55

And well, do you know the collection is kind of a as you probably know, it's a never-ending kind of thing. It's like I got the the unbranded Camado, which was fantastic, loved it, and it served me well for about four years before I'm quite heavy-handed. And um, this thing didn't have what they call like hydro hyd hyllum, not hydalronic, but they called the hydraulic hydraulic hydraulic, yeah. Sorry,

Building A Backyard Grill Arsenal

Kate 5:20

hydraulic um hinges. So I was like slamming it down every time I was using it, and little cracks started to appear, little bits started to fall off. The kind of gasket went, and I was like, Okay, right, I'm really gonna have to try and like think about what I'm gonna do next. And I thought I'm loving this so much, I'm gonna have to invest in something a little bit better. So I um basically saved up for a Camado Joe, and I thought, look, it's the end, it this it was this time last year, and um all the sales were on, and I was like, go big or go home. I'm going for a Camado Big Joe. Um, so I got one of them, and I absolutely love it. He's my pride and joy, he's probably like my soulmate probably love that thing, and um yeah, so but along the way before that, I had invested in a um obviously a Weber 57, gotta be done. Um, just off like a selling site, one of the Irish selling sites, and um love that as well. Uh a few others along the way, I got a Smoky Joe for camping and a little go anywhere because who doesn't need to go anywhere in their life? Um glow and pizza oven, and I procured a little 1991 um Weber, little blue Weber, a little bit rusty, but I kind of repaired that, and uh he's on the go now as well for small cooks. But I have to say I do most things on the the big Joan, so that's where I'm at. But I want to get a blackstone that's next to my

Flat Tops, Air Fryers, And Use Cases

Kate 6:50

hit list. It's a blackstone or a Traeger Ranger.

Owen 6:53

Uh nice. So I we've both got a Blackstone. Uh Dan's yeah, Dan was lucky enough to get one from Blackstone. Uh I had to I had to put my hand in my pocket. Uh, but Dan my Dan managed to get the one with the air fryer, although I don't believe he've used the air fryer yet, Dan. Have you?

Dan 7:11

No, because of where my setup is, and I'm very lazy, I don't have an outdoor plug near it for the air fryer to go in, and I like using the flap top so much. And if I and honestly, not everyone will feel this way, but from all the outside barbecuing, I'm more like if I want to do something that an air fryer would normally do, I'm gonna do it on my Camado anyway. I'm I'm not being the only thing that I am tempted to try it for is like if the kids want chips or something, I'm just like, it's like are they that much faster? Are they that much easier? It's just nice to be outside cooking. But um, I I've had it for almost a year now, and I still haven't plugged it in. Really, whereas like the flat top, I use it often. We use it for pancakes on the weekends. It's great. Uh, quite often now, if I've got friends over, if I'm doing something low and slow on the Camado, or I've done beef ribs or pulled pork or something, and I've taken that out and I'm doing something else on there, like chicken, then I'll use that for burgers, sausages, or if I'm reverse steering a steak or something, I'll use it to get like proper flat Maillard effect on there and the crust. Yeah, it has a bit of crust. Yeah, exactly. But um oh, and you've been a bit more like adventurous. You do like I say adventurous features aren't adventurous in the land of cooking, as it were, but like outside, you know, that sort of thing.

Owen 8:42

Yeah, yeah, there I I thoroughly recommend you get one. I think just for that kind of uh I suppose it just stops you doing uh frying anything, right? There's no need to like fry anything indoors anymore. Like you just that that's exactly what the Blackstone will do.

Kate 8:59

No, I actually use a um a flat kind of grill every day in work. I am a full-time kind of cook um barista and uh baker in a local um coffee bar and bistray. So I actually use a flat top grill like every single day, and I'm like, oh god, I wish I could bring this home. So I didn't need one in my life,

Live Fire Versus “Easy Bake” Smokers

Kate 9:20

and I don't think it's gonna be very long now.

Owen 9:22

No, I think they're really reasonably priced as well. They actually are, yeah. You know, I've got the uh 28 inch with a hood. I haven't gone for I didn't go for the 36 in the end, but I think that's an you know, for a family of four, you know, for uh that that absolutely suits us. Um you can get a full English on it, that's pretty and pancakes as well, and all of the rest of it.

Kate 9:45

Yeah, and older children, younger children, how like how many what what kind of ages of your children are we talking, sort of feeding?

Owen 9:52

Yeah, teen uh one's a teenager, uh and one's not far off a teenager.

Kate 9:56

Well, that's perfect because I have 13 and 11, so that sounds about right for me.

Owen 10:01

That's same as me, 13 and 11. So you can quite comfortably do that on a 28. Um but actually we in most interestingly enough, we sort of we we um spoke with Blackstone and Corbin, who's kind of come over from America and he's like the European salesperson, marketing brand ambassador. I don't know what he's doing, yeah. Best title, but um he was actually saying, and then he did it at Sizzle Fest last year uh about cooking pasta on the Blackstone.

Kate 10:31

Oh, I think I was talking to him at Sizzle Fest last year.

Owen 10:35

Yeah, and he did he did a sample of it uh where it was like you know, like tortellini, and then you kind of spritz a bit of water and tomato, spinach and garlic, and with a bit of pesto, and I tell you what, it works really, really well. Yeah, but I I think you'd have if you use a flat top, you would love having that flat top at home, I think, with the blackstone. So what what else is on your what else is on your hit list apart from Blackstone? Because I again it must be like myself, it's always never-ending, there's always something else.

Kate 11:05

Yeah, see, with me, it's like I see something and then I want it for a while, and then I look at it, and then I ask a lot of questions, and I talk to the guys on Instagram and look at them, and I bit the only thing I don't really want is a Traeger, like a big old Traeger, you know, because I think I don't want to say it's cheating, and I'm gonna refund them.

Dan 11:26

No, we do all the time. It's you know, it it's I think I don't have one. Um, Owen has one of the easy bake ovens, as we like to call them. Um I've sold it. I've sold it. You've sold it. There you go, Kaching. Um, but it's I I can understand why people like it because for casino.

Kate 11:43

I can consistency, there's nothing that can go wrong, yeah.

Dan 11:47

But it's it's not what I'm looking for when I'm cooking outside. If I'm cooking outside, it's I want to be burning stuff. I want to be setting fire stuff.

Kate 11:56

Yeah, I want after I did um Big Burrell Festival a few weeks ago, and I'd really love something like um a tag with like a Santa Maria, like just proper overwood charcoal, you know, just open fire rather than enclosed, because I've not really cooked like

Open Fire Dreams: Santa Maria And Asado

Kate 12:15

that, you know, apart from sort of when you're kind of first get into barbecue, when you're kind of I I guess you see your parents do it when you're young and they're cooking, you know, they're burning the sausages, the insides are raw, and they're like cremating some burgers and a bit of chicken on like an open kind of grill. Um that's the kind of only kind of live kind of fire you really experience until you kind of get into barbecue, I suppose. So yeah, I'd love something like a Santa Maria so you know, level so you could you know control the heat from a level kind of you know perspective, than just have an offset area and a non-offset area.

Owen 12:52

So uh I I we've we're very aligned, Kate. I have just purchased a Somerset grill, a sardo grille. No way. Uh I yeah, literally what three months? Yeah, it was about three months ago. We're so I sold the Traeger and the money that I got back from the Traeger, so I had the ironwood 885, the you know, the fairly larger one before the timber lines and stuff came out. Yeah. Uh and then I'll put that into a Somerset grill. And oh it's so much fun.

Kate 13:21

I'd say it's brilliant, Craig.

Owen 13:22

Yeah, uh to the point where you know, like again, sort of saying about saying it's a bit easy and cheating, you know, like when we we sort of tease uh we sort of did a lot of teasing around, well, you say that about gas, right? It's just it's grilling outdoors, it's not barbecue, obviously. Yeah, yeah, yeah.

Speaker 01 13:40

It's just mouthful cooker.

Owen 13:42

Yeah, exactly. But what I've actually found now is when I use something like my Weber, because there isn't the fire and the flames and all there's no not as much theatre. I'm I'm almost a bit like, oh I've just put it in the chimney, I've tipped the charcoal in. But it's it's interesting, kind of the more you get into it, the different styles that you get used to, so it then changes your perception of uh other things, you know, other areas.

Kate 14:11

Yeah, so no, I want to try new things and I want to kind of explore a different route because I'm so used to using a Camado now as that, and that's that because that's what I kind of basically learnt on um smoking and barbecuing in general, just in a Camado and then kind of smaller versions of it, kind of an enclosed space with charcoal and either off or onset. So, yeah, I want to really kind of go down another route now and try a bit more kind of light fire cooking over sort of open open fires.

Owen 14:42

Well, you know, you were saying about potentially going in for a Traeger Ranger.

Speaker 01 14:46

Yes.

Owen 14:47

I suppose for the portability of it, right?

Speaker 01 14:49

Yeah.

Owen 14:50

Somerset Grills have just launched a Somerset Asado Go. So it's a mini version. Oh wow. It's about 800 pounds, so that's probably what, about

From Backyard To Festival Stages

Owen 15:00

1100 euros, something like that.

Kate 15:01

I would say so, yeah.

Owen 15:03

But it it's, I think from a size perspective, it's fairly similar to the size of a Trake Ranger. But it's but it you get, you know, you have the crank in it up and down the level, and it's wood fired, but it's just a camping version, so it might be worth having a look into that. So you get the best of both worlds.

Kate 15:19

I definitely will be saving my tip jar money for something like that for sure. Might take a while, but I might get over here.

Owen 15:28

So just out of interest, uh I'm I'm gonna skip ahead somewhat now in that you mentioned obviously you were at um the festival a couple of weeks ago, and I think obviously we've been following you for all for a while, and and it seems that you've been doing a fair amount around kind of demoing and and and kind of being at at festivals. How do you go from five years ago starting on a comado to now being part of the circuit, I suppose?

Kate 15:53

Yeah, I don't ask me, it's absolutely mind-blowing to me. I'm like, I have the worst amount of like imposter syndrome when I go into these things. Like, Sisalfest was bad enough. I was like, why does anyone want to come and see me? Like the big grill was even worse. I was just like, why the fuck do people want to come and see me doing what I do? I'm like a backyard ma'am. I'm like at home with like the kids doing their homework while I'm out there in the barbecue shack, and like it's like, but I think again, that's why it's kind of relatable.

Dan 16:26

It's like that's exactly what I was gonna say. Having a look at your Instagram just and scrolling through it, what you're cooking, there's huge variety in there, but you can tell there's a lot of skill gone into it and a lot of love. The photography and colours are fantastic, and I think if people feel that they can see someone replicate that and show them how, but with that back garden feel to it and authenticity to it, it's a bit different than when like a chef goes on stage and talks.

Kate 16:55

I'm not a chef, I like I would never call myself a chef. At work, I'm a cook, you know. I I cook at home, I'm a cook, at work, I'm a cook. I've no formal training, it's just I do it out of pure love and the joy of cooking over fire and the outdoors, and you know, it's just it gets in your soul. Do you know what I mean? And then the food that you cook, and then it just brings people together, and then having your kids just go, oh my god, that's amazing, and you know, just like other people, and it's it kind of it just brings you so much kind of love and joy and passion, it's just it just all goes into it, and uh, I think everybody who uh cooks over fire for fun just has that feeling as well. So when everyone gets together, it's like complete geekdom, it's like you know, it's brilliant, and um yeah, I love it, I just really love it. And um I think people can relate to that kind of vibe of just like the the joy that that brings people, you know?

Owen 17:48

Yeah, and do you find that across you someone are saying about when people come together and there's a genuine love for it, like you said, a bit of like a geekdom? Obviously, something like Sizzle Fest was very much set up for just getting all of the Instagram people after COVID together just for a big session on talking about yeah, and just talk about barbecue. And I appreciate it's kind of grown and and and diversified, and there's you know, uh new people coming into that. But do you find that in

Community, Confidence, And Imposter Syndrome

Owen 18:15

all of the kind of shows, like for example, the festival you went to recently, yeah, do you still find that there is that um dictum, you know, the the real passion for people that come to see you and want to talk about barbecue and the technique and the love and do you even get that on the bigger festivals as well?

Kate 18:32

Yeah, absolutely. And like I was only on one of the smaller stages, you know, like say your main stage at like Glastonbury and like I was on one of the little tents, you know what I mean? I was like off to the side, but even at that, I was like mind-blowing to be there, and the people just make it, it's the people asking the questions, it's the people that want knowledge, it's the people that come along and you know want to know more. And um, some of them, you know, aren't necessarily into barbecue, they'd come with someone who is, and then they go away going, Oh, that's what I'm gonna do. And you know, I can do this too. You know, it's brilliant. It's it's the kind of knowledge you can impart to other people and get them involved and like passionate about cooking over fire and in the outdoors and everything like that, and supporting your local butchers as well. Like a lot of people like, oh, where do you buy your meat? And I'm like, Well, my local butcher, because I want to support local, I want to support my local butcher. You're gonna be the first one that whinges when he closes down in you know two years because he's not had the support from local people because you've all gone off to your German supermarket and got the cheap shit, and you know, it's all about like uh finding what works for you and uh you know making it kind of great, I suppose.

Dan 19:40

Looking at it uh from a slightly different angle, yeah. How how do you find the presenting side of it? And more from an interesting point of view for me, the first one you did, how did you feel in the run-up to that? And how did you deal with it? Because it's very different cooking something, even at a festival where people could just walk up and talk to you, compared to almost doing a session on a stage. Okay, how did that feel?

Kate 20:06

Completely honest with you, terrifying. I was terrified. Like I said before, complete imposter syndrome. So on the Friday of the Friday night on Scissors Fest, I got absolutely wasted.

Dan 20:18

Yes, Kate, that's what we want to hear.

Kate 20:21

I had been out. Well, we arrived into Southampton at probably what we got to Sisser Fest about 9:30 in the morning when it was all the setup was going on. I very um briefly dumped my bags because I brought a couple of the girls over with me for like emotional support. A couple of my best friends. Um, we met up with um John Rellahan and he was like, let's go and get something to eat. And so we ended up like in this little barbecue place in Southampton, like drinking spicy margaritas and pickleback shots before the day had even really begun. And then obviously the Friday night party hammered, and then yeah,

Demos, Crowds, And Finding Your Rhythm

Kate 21:00

I did my demonstration absolutely hanging. And um, yeah, it was it was cool, it was fine. I I kind of got it together and I did it, but it was um it was terrifying actually like cooking in front of so many people because I again like the imposter syndrome set in, and I was like, why do they want to come see me cooking chicken wings? This is ridiculous, you know. Like, why am I here? And like, oh, I don't know. I need to get over that. I probably need to go to therapy or something.

Dan 21:29

It's everyone has it, right? Everyone has it, all walks of life, all jobs. The dirty secret that no one wants to talk about is that no one knows what they're doing. Exactly. Normally, if someone thinks they know what they're doing, they're an arse, right?

Kate 21:48

I went straight on stage and I said, Look, I'm gonna apologize now. I'm hungover to fuck and I'm gonna get through this as best I can. I'm picking you some chicken wings today, and um, a raspberry jalapeno blondie with the leftover sauce. Obviously, that hadn't touched the wings. Um this is all we're doing, and you're here to see it, and this is what I'm doing, so we'll get on with it now and get it over and done with. But um, yeah, I forgot to actually um in my kind of haste to get things prepped, I forgot to soften the butter. So I spent about 20 minutes trying to get the butter soft for the blondies, but that's another story. Um, they were done about two hours after I my demonstration finished, and um everyone got a bit of it then.

Owen 22:27

Oh, that's they got there, that's the main thing.

Kate 22:29

Exactly. We got there in the end, slowly but surely. It's what's the hairstyle.

Owen 22:34

But I don't, you know, I think it's probably it's it's I think it's legitimate to feel that way. The first time you do anything, it's obviously very nerve-wracking. But but like me and Dan, you know, we started this in 2019, 2021. We're nearly 90 episodes in, we still don't really know what we're doing, we just we literally wing every single episode and just hope it comes out alright. So I I it but it does just feel a bit easier the more and more you do it, right? It's like read, you know, like anything. But yeah, what I think is very good about the type of community and the people that are interested in barbecue is it it it's it's it's a very supportive atmosphere, isn't it? It really is even though you know you may feel that oh why are people wanting to come and see me to cook wings? Everyone cooks wings, but actually it's it's just again, it's just about the experience, isn't it? And it's about seeing other people how do they do it.

Kate 23:28

Going back to what you just said there, it is such a lovely, like supportive community, and I just felt like felt the love when I was doing my demos there a few weeks ago, and um like everyone loved it, and I I kind of had to tailor myself to the audience because I was doing like demos over the the four days of um the big grill, but they were all at different times. So the first one I did, I was kind of really kind of apprehensive and nervous, and I kind of found my flow by the end, and then the next one I was a little bit better. The next one it was kind of half eight at night, so everyone was well oiled, and we had great crack with the crowd and everything, and like by the last one, I would kind of wish I could have kept the momentum going after that, but um sadly it

What We Cook Most: Brisket, Picanha, Ribs

Kate 24:15

ended. So, but I was just about finding my feet. You kind of have to like, yeah, get into it. But the the crowds were brilliant. There was no kind of there was no bad vibes at all, it was just all good, so it was lovely, it was really, really nice, and people just want to kind of you know learn about what you're doing and then actually taste the food. So that's the best thing, you just don't tempt them with the free foods, and they're they're there.

Owen 24:40

And is that something that you kind of want to get into more? I appreciate we're coming towards the end of barbecue season in dirty brackets. Uh, not for most of us, obviously, three, six, five cookers, but in terms of the festivals and stuff, they're now starting to kind of wind up, don't they? But is that something that you very much want to kind of continue into into next year as well? I'll do more of it.

Kate 24:59

Absolutely, it's great fun, it's lovely, and it's really nice to share the knowledge, and it's good for me to get the experience of like talking in front of people and actually doing things in front of people, getting my fear. Obviously, not having any um kind of technical training or anything and like being a chef, and it's like it's hard to kind of chop and talk at the same time, so I tend to do a lot of prep, like not in front of the audience in case they get like a finger in whatever I'm doing, which wouldn't be ideal. Right, but um, yeah, no, it's it's the the more experience the better. I'll like I'll take it all on, you know what I mean? I'll say yes to everything. I'm a bit of a yes man at the moment, I'm just like, yes, yes, yes, I'll do everything. And it's just for me, it's about talking to everybody else that's there as well and getting the knowledge. Like I was sort of chatting away to people who like I've kind of idolized for a good while, you know, like hun together chef, for example. What a dude. I mean, he's just amazing. Uh like these kind of chefs I've only kind of seen, you know, like online. I was just like mind-blown, like to be sharing a kind of stage with these guys, and I was it was yeah, it was I was really humbled to be honest with thee, absolutely humble to be there and um get chatting to these people and like you know, take on some of their like perspective and their knowledge and see how they do it, and it's just lovely to to be in that environment with people that share the same kind of philosophies, I suppose.

Dan 26:20

Yeah, do you um do you think your everyday work helps with that? Because you're talking to so many different people, you're serving different people all the time. Do you think you've you've not even in a negative way fall back into that guise when you're first getting into it? Because it's it's a different mindset, right? From being in the garden barbecuing, as it were, and doing it for other people.

Kate 26:46

I mean, absolutely. I mean, I work in a kind of busy kind of bistro coffee shop, and everybody can we have our locals obviously that come in and our regulars all the time, but we also have different people, and people just tend to stay and chat, and you know, they ask about the food. And I'm I um I'm a gluten-free baker, so I bake all the gluten-free goodies for our place, and I have a lot of customers who ask about that aspect of things, and yeah, it does prepare you, it's really nice, and just to have that kind of connection with people all the time, and then you can bring that to a festival and kind

Barbecue Fails And Lessons Learned

Kate 27:20

of apply the same kind of EDOS, you know, it's it's great. But I've always kind of been had that kind of background in retail. Like when I moved to Ireland, I actually worked down in Canterbury for five years. Well, before that, I was at uni there, but then I was the uh manager for La Cruz, you know, the heavy French pots and pans, and they happened to mention that I did a bit of buying for them and stuff, and they mentioned that they were opening a store in in Kildare and one in Scotland, and I kind of just went, Oh, I'd love to run my own outlet store in Kildare or somewhere or you know, Ireland, never been to Ireland in my life, and then at the next managers' meeting, they said, You're off to Ireland to open this store, and I was like, Okay, right. So I had 12 weeks to pack up my life in England and move to Ireland, which I did, and that's why I'm here. So I've always had that kind of retail background and talking to people and imparting the knowledge of stuff that I've always been passionate about, like cookware and cooking in general. So it's just it's always been a big kind of tapestry of my life, I suppose. So, yeah.

Owen 28:29

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Dan 28:55

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Owen 29:33

Visit aoskitchens.co.uk and obviously Dan mentioned, and and we can clearly see on on the just the variation of cooks that you do uh and and that you post on your page. Is there anything that you always keep falling back to? You know, what what's that that kind of one thing that you just love to cook on the barbecue?

Kate 29:57

Oh god, the one thing I really love to cook is So many things.

Owen 30:00

Um all of the things.

Kate 30:03

I like, yeah.

Barbecue Bingo: Paella Plan

Kate 30:05

Uh my son just said it over there from the corner. He whispered at me, brisket. And I'm like, yeah, brisket is a kind of love, love, hate affair for me. I want to nail the brisket, but obviously it's really, really difficult, as you know, in like the UK and Ireland to get a really good brisket because it's completely different beast to like say the the big kind of American pack of briskets that you get. It's lean, it's you know, so you've got to treat it in a much different way. So I think I've managed one or two which have been really good, but I really want to kind of get that down and into my kind of repertoire of things that don't go wrong, you know.

Speaker 01 30:41

Yeah.

Kate 30:41

Um, but tell you what, the one thing is I always come back to Picania. Always love it.

Owen 30:47

Oh, I saw one of your uh yeah, when I was looking at you, obviously just refreshed myself before we came on and looked at your profile. There was a bit of Picania that you did, and just oh it just it looked divine. Just thank you. I have not done Picania in such a long time.

Kate 31:01

Get to the butcher, yeah.

Dan 31:05

Going back to brisket, my my view on brisket is I like doing that for people because that's what people want, particularly if they're not barbecuers. Um, and I I mean air miles isn't great for it, but if I'm cooking for other people, not always the last two times I haven't, but I quite often find my get buying some imported meat because of the you also don't want to mess it up if you're spending like 100 12 hours cooking it, particularly if it's grass-fed and you've got to be that much more careful with what you're doing and coaxing it along and everything, you know. Um, but when I'm cooking for myself, I I will stand on this hill. I think beef ribs are better than beef brisket. I've said it before, I'll say it again. I completely agree. They're easier to cook. I think there's more flavor with the on the bone. You can do stuff with the bone, they're more dramatic. Yes, serving them, depending on what you want to do,

Beer And Barbecue: The Farmhouse Brewery

Dan 32:00

whether you're cutting up and serving them as these big dinosaur bones, or if in front of people you're just twisting them and pulling the bones out in one go, it's far, far more fun. But I get why people fall back.

Kate 32:11

Meaning we're gonna die on that hill together.

Dan 32:13

It's uh I I absolutely love I love them. Um but I this sounds random. My one of my favorite things to cook on a barbecue, and I only tend to do it in the rump to Christmas. Don't ask me why I should do it more. I love doing like smoked scotch eggs, big scotch eggs, like using them so long, yeah. Using the turkey meat around Christmas, um, with mixing some cranberry sauce and bits in there, a little bit of whiskey too. But so and they're they're fun to do, you know, really fun.

Kate 32:47

I love doing things like that, and my kids love it when I do things like that. The the dino eggs and things, you know, and wrap them in anything wrapped in bacon. I mean, obviously, it's gonna be fucking brilliant, but like yeah, um, anything big and like juicy and with a surprise in the middle, you know, it's gotta be good. Like a savory kind, you know?

Owen 33:08

Um, so I I'd love to just kind of switch it on from perhaps talking about some of the things you love to cook to our barbecue fails, and perhaps even some of the things that you've loved to cook that may not have gone so well. Um, have you got any barbecue fails stories that you can share with us? Uh some of the things that may not have gone to plan.

Kate 33:30

Okay, well, one of my biggest barbecue fails recently was in fact a rump cap or picania, which um I forgot to mark the fat cap where across like the grain where I should have been cutting um across the grain. And yeah, I cooked this beautiful piece of meat and sliced it the wrong way, and it was tough as old boots. Looked beautiful, absolutely. The meat was just nearly like shoe leather. I tasted beautiful, it tasted

Shack, Bar, And The Big Joe

Kate 34:00

really nice, but the good thing was that obviously once it was on your plate, you could cut it your own way. Um but yeah, that was a heartbreaker for me because I was it was such a hard piece of meat to tell as well, because the grain kind of was really hard to see. And um, I thought I'd just be able to wing it and like tell after it cooked like which way it was gonna go, turned it over to see which way the grain was running, and it was kind of like a crisscross, so I was like, oh no. So I just had to pick an area and and like commit to it, and yeah, unfortunately it was the wrong the wrong point of the of the rank cap.

Dan 34:35

So I swear you've been reading my notes because I was gonna ask you about that. Yeah, so um it looked gorgeous for a start.

Kate 34:43

It did, it did, but that's it.

Dan 34:45

The pitch is interceiving, and that's why we put it up there. So what I do because I'm awful at at it, is I tend to do one or two slices and try. Yeah, and then if I know I've gone wrong, I'm like, okay, well, it might not look as good as I wanted to, but I can now cut the other way. And yeah, I mean, Owen and I did it once. We we'd had a few drinks, but we cooked a brisket over at Yorzo. And do you remember we we'd split the brisket in two, and then we'd cut up one part and we're like, why is this tough as hell? But looked juicy, and then cut the other one up and we'd realised what we'd done, right?

Owen 35:17

Yeah, but I I think that's just purely because of the amount of beers that we had and we weren't really paying attention to it.

Dan 35:22

Yeah, but I mean that's always a danger. That's always it is always a danger, but um, for for any people starting out, yeah, what should they be looking for in that situation? Because you're right, some meats are far harder to tell which way they go than others.

Kate 35:36

I mean, it's difficult because a lot of people like you the thing you kind of hear is slice with the grain, you know. Is it? I don't know, am I making that up? Or a lot of people told me when I was kind of young, like slice with the grain, it's easier to cut and everything. But with barbecue cuts, it's pretty much the opposite, you know, it's slice against the grain, so you shorten the fibers so the the mouthfeel is you know tend to be. Yeah, you know, so yeah, I think do your research, like go online and don't be afraid to reach out to people like who have

Women, Barbecue, And Breaking Stereotypes

Kate 36:10

done it and like your butcher, like ask him and ask people like stalk people on Instagram. Like, I have stalked so many people on Instagram, looked at their cooks, and then actually DM'd them, like you know, let's talk about your meat, you know. Like you can get away with that. No, I shouldn't be able to get away with that, you know. It's like, but do like reach out to people who um are getting good results and get the knowledge. Just I always say for me, like every single cook I do is a lesson, it's like a journey. It's like I will learn things good or bad from every cook and hope to get better from that point. Um, I'm never gonna be like a pit master. I would never dream of calling myself a grill master, a pit master. See all these like fellas, like you know, the plaid shirts, the fucking beards and the truck and hats, oh my god, I'm a pit master. I've cooked a couple of sausages and like now I can like numb like um like fed, there's a place for them, like all goods, excellent. But um, I'm kind of representing girls who grill here and like um just get out there and enjoy it, you know. It's like yeah, that's it. Just get the knowledge, just ask people and get as much information as you can. And if you're not sure about something, ask, ask, ask, and then and then try it. And if it doesn't work, try it again. You know, that's how I kind of have learned from the bottom up, you know.

Dan 37:33

Um, we always say if you're gonna give us a barbecue fail, we'll give you some back. So before I go into one I did recently, okay, have you have you had any recently, oh, that you want to discuss or highlight?

Owen 37:48

Uh yeah, annoyingly, because it's cost me over a hundred quid to fix it. Uh so I've got a broilkin keg, which is a cast iron version of a Camado. Um, I've had it for absolute ages. I actually won it on Instagram in about 2020, I think it was, from SoCal. Um it's served me really well. And the other day I got the it's a cast iron grill as well. So I got it out, and we're talking from where the grill was to the grass. I literally dropped it, just you know, kind of dropped it onto the grass, which I've done a hundred times, yeah, broke completely in half. The whole grill split in half, and to replace it cost me 115 quid. Uh, so yeah, I I wasn't best pleased with myself.

Kate 38:43

No, oh, that is sad.

Owen 38:46

Yeah, so that's my fail.

Dan 38:48

Oh so mine, I put stories up, which people may have seen as we did pull pork in a brisket recently because I was cooking for 17 people. And um,

Inspiring The Next Generation

Dan 39:00

by the time this goes out, people will see I'll put a poster on it as well. Uh, when I was pulling the pork, because I had loads of people over, I was like, right, gloves on, I'll do it by hand. Yeah. Rested it for an hour and a half, didn't have any cotton gloves, like they were there in the wash. I was like, right, I'll just free ball it with these black gloves. Yeah. And I held it together during the ripping it apart on my hands, but I burnt the shit out of both my hands.

Speaker 01 39:26

Oh my god.

Dan 39:27

I think like I've probably put music over it, but my friend's filming it and he's commenting. I'm like, it's it's fucking hot. It's really, really, really hot. I was like, I know this is being filmed. I don't want to stop it now. Just keep going. Like two days later, I had like plasters all over my hands because I've a proper, proper burnt myself, but did that classic pathetic man thing of well, if there's people over style at all. Here we go, here we go. Oh god, so yeah. Um, I I've never fancied the like bare claws you can get. Yeah, doing that. But after that, I'm tempted to. I know you can use forks, but um I've got a spare pair you can have. Yeah, either that or just make sure I've got clean cotton gloves to put on underneath the black gloves, you know. That's the other sensible thing to do.

Kate 40:18

For the heat protection, that's what's needed. Yeah. That's giving me goosebumps, just remembering how it was. I think the only other fail I've had recently is um now this is probably my own well, it's definitely my own fault. I've got a Gosny Pizza, oh gosh, I wish I had a Gosny pizza oven. I've got a glowing pizza oven. Um, and it's a bit tricky to start. So I am trying to ignite it with the gas turned up quite high and decide to kind of just look into the kind of uh area while I'm lighting it and took off like an eyebrow and a couple of eyelashes um while it just came out at me like that. So yeah, that was that was yeah, that was a pretty tricky one, but

Where To Find Kate & Closing

Kate 41:00

um had to like fake the makeup till I made it with that. I haven't used it since I might get back to it soon.

Owen 41:09

Yeah, if if we had a pound, I think it's almost part of the course, isn't it, with barbecuing? If you had a pound for every time that you've singed your hairs or burnt the ends of your fingers, or there we are. So another thing that we like to do here on the on the podcast is our barbecue bingo. Okay, and when I say barbecue bingo, it's a really fancy wheel that we've definitely not done for free on the internet that's full of ingredients. Um so the the the challenge is if you're up for it, Kate, is that there's a list of ingredients. I'm gonna share my screen in a minute. We'd love to give it a spin. Whatever it lands on, we'd love for you to do a cook with that ingredient, and also for you to leave an ingredient for perhaps the next guest to for it to land on. Um so hopefully uh you can see that, and you can see the very high tech. Years worth of plan in this one. Lovely, I know, right? So we've got um we've got a f some it's been a while since we've actually loaded this up, so we can't actually remember what's on there, but what we got chocolate spread, scallops, rabbit, lovely, yeah, tripe, kangaroo, kangaroo, interesting, yeah, chicken hearts, and and uh and a few others there. But there's one on there called my signature dish, which is what would be your signature dish. So if it lands on that, we'd love for you to cook what you're best known for. So what would that be?

Kate 42:46

Gosh, um, that's difficult. Probably it would be Pecania, to be honest with you. Um other than that, just kind of wings. I just love cooking chicken wings on my little grill. So um, what else is the best signature dish? Um anything that's shoulder of paw. Yeah, yeah, shoulder of paw is always a good one. Like a either not cook it to the pool point or cook it to the pool point, or um just a good old ribeye, do you know?

Dan 43:17

Yeah, I love a ribeye. I think some of the things.

Owen 43:21

So should we take your first answer of Picania?

Dan 43:23

Yeah, Picannaya. Yeah, yeah, why not?

Owen 43:26

Okay, right, let's give it a spin, see what it comes up with.

Dan 43:30

Uh I think we're talking about ribeye as well, while this is spinning. Um, it's quite often easy to overcomplicate barbecuing, right? And try and do something special. Um, and sometimes the most obvious ones are the best, but there's nothing wrong with paella either. I love paella. Love paella. I thought it's all mild fear there for a second. You've got I'm allergic to uh anything to do with rice um or saffron.

Kate 44:02

No, I do. I love I love pay. So I have to like I have to tell you now what I do with a paella on the barbecue, right? Yeah, yeah.

Owen 44:10

I mean, if you if you've already got an idea, that would be great, but you can always go away and think about it and we'd love to post about it when you when you cook and tag us in, that would be great, and we'll tag tag it as well.

Kate 44:20

Absolutely, yeah. So yeah, no, that's cool. I love paella, yeah, awesome. So I'd probably do it over the top. So I'd do like chicken fillets, um, chicken fillets, uh, skinless, boneless thighs, um, smoke them and then cook them down in the stock and the rice on the camado, probably a chunk of something quite mild, maybe an apple with something like that. Um a nice homemade beer kind of stock, because I like cooking with craft beer, so that would go in there, um, and then a mix of seafood, some mussels, some prawns.

Owen 45:00

Um what type of beer would you put in?

Kate 45:03

Jesus Christ, the cat's just crawled on top of me. Sorry.

Dan 45:05

Um no, that's what we like. We like real.

Kate 45:10

So it just came out of nowhere. Um, yeah, and then add the meat back in um once it's sort of simmering down and everything with all the veggies and all. Um, some of the shellfish, the mussels at the end close down and boom. Yeah, all good.

Owen 45:25

What what craft beer would you would you probably put with it?

Kate 45:28

Well, nice IPA. My husband is actually a head brewer for a local brewery. Um so probably one of his, I would say, like a like a uh session IPA, something like that, a little bit hoppy, a little bit citrusy in there to compliment the shellfish. Um, so yeah.

Dan 45:45

I love craft beer. Tell me more about that. Tell me about being a master brewer, being married to one, and what brewery is it? What what is his favorite things to do there?

Kate 45:56

Okay, so it is a farmhouse brewery in County Leash, which is about 25 minutes from here. It's a 13th generation family farm. Um, the brewery is called Ballyco Cavern, and they have a range of different beers um from a session IPA all the way to their kind of stout, and then they do specials called um Clancy's Cans, which they bring out a can every few months, which is like a special, and then that kind of goes all around Ireland, and yeah, just a really nice, nice small kind of family farm-run brewery, which is great. So the the brewery is actually in the old um dairy, so milk and dairy, so it's all yeah, it's all very uh they do tours there, and they've just um hosted a big camping event for I don't know if you've heard of the electric picnic, which is a big festival here in Ireland. It would be something like a small version of Glastonbury, like Ireland's version of Glastonbury, I suppose. And um, they've got a walled garden there and they have it filled with bell tents and they open up the brewery for beers and foods and everything. And um I think I might try and get in there and do a bit of barbecue next year if I can, if I've got some time. Some hammer.

Owen 47:15

I definitely should, yeah.

Kate 47:16

Yeah, I think so. It'd be cool. Um but yeah, no, we have beer on tap, like most of the time. We have a little in my my, I say my barbecue shack, it's actually a little home bar as well. Sort of a I don't right. Here's the story with the barbecue shack. Um, I do have one, and when I bought Big Joe, I did that Mr. Bean thing of like measuring it like this, and like it arrived on it arrived in this like massive fuck off pallet onto the drive. And my husband said, That's never gonna fit in the barbecue shack. It will, it'll be grand, it's fine, of course it'll fit in. It wouldn't. So I was like, right, it's cool. We'll put it into the bar instead. So now it's like on the edge of our little like home bar in a beer shed. And um, that's where he lives, and that's where the beer lives. So, you know, happy marriage of beer and barbecue all together, which is ideal for me.

Owen 48:07

The two bees.

Dan 48:10

Happy days, Kate. It's been it's been great having you on. Uh, one thing we always ask people before we end is is there anything that you want to talk about or discuss or put out there as well?

Owen 48:23

Sorry, actually, Kate, just just before you do that, um, do you have an ingredient to add on to the wheel? Yes, of course. Uh before before we part.

Kate 48:31

Anything to add on to the wheel?

Owen 48:33

Yeah, yeah, the wheel of ingredients. Is there anything that you want to do?

Kate 48:35

Wheel of ingredients.

Owen 48:36

Um, can we be as plain or as obscure as you want?

Kate 48:40

Can I add um blue cheese?

Dan 48:46

Yes. So that was one of my favorite things to do is steak with blue cheese. I saw you did a post about it.

Kate 48:52

Yes, I love it.

Dan 48:54

Yeah. Do you have a specific blue cheese you like to go to? Or I do.

Kate 48:59

I actually have a blue cheese I go to all the time. It's called Cashel Blue. It's um from a farmhouse um dairy, uh cheesemakers down down the country there and uh in Tipperary, and it's just the most gorgeous, creamy, delicious, salty, tangy blue cheese. It's delicious. Um is it more of a soft blue or a it's like a soft blue, yeah. Do you know? It's kind of crumbly soft, it's it's crumbly until it warms up and then it goes kind of melty and soft. So yeah, a bit of both, bit of both. It's delicious. Yeah, good for cooking with, and but it kind of retains its shape as well.

Owen 49:36

So yeah, all good. I love blue cheese. It's a very good shout. I love blue cheese.

Kate 49:41

Perfect.

Dan 49:42

I I'm sorry, I'm definitely a fan of uh Shropshire Blue as well. Shropshire blue. I love a bit of Shropshire Blue. Great blue cheese.

Kate 49:48

Yeah, it's amazing cheeses.

Dan 49:51

But yeah, we we always like to ask: is there anything that you want to talk about or comment on? It doesn't have to be a focal point for us to have a chat about. It can be a statement or it can be go see this or go do that. But we always like to ask, is there something that you think we should be discussing?

Kate 50:06

Basically, I think just um try to like I think for me it's about representing girls and women in barbecue and getting them out there and taking the fear away from the kind of uh kind of male-dominated industry, and it's such it's seen as such a male kind of hobby, like every Father's Day or whatever, or it's like Christmas, like you see a man with like the barbecue tools and you know, man, fire, blah blah blah. And it's all this this huge message driven home. And on Mother's Day, it's all like, oh, flowers and chocolates, and but give me some charcoal for God's sake. It's like save the flowers and the roses and the chocolate. Give me cheese and charcoal and beer, and you know, I just want more women like me to get out there and actually have fun with fire and smoke and just realize how good it is and how like it doesn't have to be a complicated, like, weekend thing that takes hours and hours and hours. It can be as as much as a quick cook, you know, of a weeknight. I mean, I'm out there kind of probably four nights a week, family meals. Like it doesn't have to be like a long, slow 12-hour smoke, you know, brisket or pork or whatever. It can be like an over-the-top bolognese that the next night is turned into a chili, turned into a you know, dirty fries the next night. That's three nights covered. Um so you know, cooking over fire doesn't have to be like laborious and long, it can just be like quick, tasty cooks and just chill time as well. So, yeah, that's the message, really. Get out there and do it and bite the bullet, buy a little Weber or anything and just cook on it and find your feet with it, just go for it. That's my message.

Owen 51:42

Yeah, it's it's an interesting one, isn't it? That it is still very male-dominated. Yeah. The the kind of um and and uh like you know, like your account and and and what you do, and we've we've interviewed a few um other uh girls that grill, hashtag girls that grill. Uh uh, you know, uh and coincidentally, you're the first of a string of girls who grill that we're about to interview over the next few weeks.

Speaker 01 52:11

Excellent.

Owen 52:14

Because I think also we're trying to make sure that we're helping represent that actually there's a lot of diversity within barbecue.

Speaker 01 52:22

Yeah.

Owen 52:22

Um, so it's yeah, so it's good, it it's I think it's important that it it shouldn't just be seen as definitely.

Kate 52:30

But that was actually one thing that slightly annoyed me about my little section that the way it was worded at the big grill was girls can barbecue too. But it should have been like everyone can barbecue, you know, it's not a male or a female thing, it's an everybody thing, you know, and I think it's just been that perception, you know, and so it's kind of trying to break that perception of it's gonna be hard, it's not gonna happen, but um, half the people there, you know, were kind of these all the guys I met from Texas were all this kind of you know stereotypical, you know, cobble cut out of the next guy from Texas. Well, it's terrible to say, but no, it's not.

Dan 53:10

I I like I I really agree with you. I think as I don't know if it's like being a dad of a daughter as well, fires you up in this way. But I've got an eight-year-old daughter, and I'm not being funny. If you're going on Instagram and you're looking around, right, you'll see loads of male Instagram accounts. Yeah, but I would put money on if you're going through and scrolling and scrolling and looking, the ones that catch your eye and you won't even realize it, well, you'll find out they're actually female grillers and they kick fucking ass, and people need to stop thinking it has to be one way or the other. And I'm some of the most inspiring cooks I think we've had on here, and definitely the best-looking Instagram accounts. You've got yourself, you have uh Cara from Scale and Taylor, you have Kirsty, uh Cook. Um we we were lucky enough to interview Tina from the Barbecue Showdown, Genevieve Taylor. All these people are fantastic, fantastic grillers.

Kate 54:08

And that's that they are the guys I learned. They're like my inspiration, you know. These are the girls I kind of followed and like looked at their page and was like absolutely mind-blown. Like, this is incredible, like what they're doing. And I was um, you know, to to watch like Genevieve up on the stage like a couple of weeks ago, like in person. I was like, Do you know? I was nearly kind of like um starstruck, like seeing her in person doing a lot what she does, like what she loves, and the passion behind everything she does. Absolutely incredible, like, but like there's me on my little stage, and I had this little girl that came to watch every single um demo that I did. She was there for like the entire weekend with her dad, and she was called Eleanor. I got to know her in the end. She was just stood at the front, like like just like watching what I was doing. And like I know her dad on Instagram, and I was like lucky enough to meet him there at the big grill, and I met him in person for the first time, and he messaged me um after the big grill and said she's like been pretending to be you on stage and like cooking up.

Speaker 01 55:15

Oh, that's so sweet.

Kate 55:16

In her little, you know, pretend barbecues and stuff and doing little demonstrations and doing little butchery things, and like I was like, oh my god, like that is what it's all about. That inspiring like kids and the next generation and just anyone that wants to learn, like, and if it starts that young at like four, so be it. Like, amazing. My job here is done. Do you know what I mean?

Owen 55:38

I was gonna say, surely that is then it surely that is an indication that there's no imposter syndrome there. Uh if you've inspired, yeah, amazing.

Kate 55:46

I was just that's confirmation there. It was it was fabulous, yeah. Loved it.

Owen 55:52

So on on that point, and promoting, and again, it's not and girls can grill too, like you said, it's it's a it's an everyone sport. Everyone, yeah. But please, please shout out, tell everyone where they can find you, what's your social platforms so that uh people can go follow you after the after this episode. Give yourself a plug.

Kate 56:12

Yeah, I um I'm too old for TikTok, so you can uh you can stop all that nonsense. I don't do dancing and barbecue. Uh so it's KO Driscoll Food Beers Life, but I'm actually in the process of changing it to Food Fire Life, so I'm not sure which one I'll be on waiting for it to get approved. But um, yeah, Kato Driscoll Food Beers Life or Food Fire Life. Um, you'll find me on Instagram there and um be able to follow my everyday cooking adventures and um possibly some longer weekend cooks.

unknown 56:42

Great.

Owen 56:42

Well, it's been an absolute pleasure to talk to you. Um, thank you so much for coming onto the podcast.

Kate 56:47

Uh, thank you so much for having me. It's been an absolute pleasure, guys, and I'm sure I'll talk to you soon. Thank you.

Owen 56:52

Thanks now. Thanks a lot.

Kate 56:54

Bye.

Owen 56:57

That's it for another episode of the Meet and Greet Barbecue Podcast. It's been a while since we've had some guests, and it was great to chat to Kate. Um, please go check out her Instagram profile. Please do comment uh if there's anything you want us to talk about on the podcast. We'd really love to hear it. Do reach out across our socials. Um otherwise, until next time, keep on grilling. Today's episode is brought to you by AOS Kitchens, the South's leading outdoor kitchen design and installation specialists.