Meat & Greet BBQ Podcast

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

We'd love to hear from you, drop us a text! Fire changes everything—how food tastes, how we cook, and how people gather. We sat down with Ben, co-founder of Somerset Grill Co, to explore the craft behind Argentinian-style, wood-fired grills built in the UK for serious durability and everyday joy. From a superyacht encounter with a $30,000 parrilla to welding the first prototype in a shipping container, Ben shares the gritty iteration path that led to their “unquestionable quality” mantra and ...

We'd love to hear from you, drop us a text! Forget the oven-first myth and the burnt banger stereotype. We sit down with Alan from Totally Awesome Barbecue to unpack how simple methods, smart gear choices, and a little patience can transform any backyard into a reliable smokehouse. Alan’s story starts where many of us do—over-firing a cheap grill—then moves through practical upgrades, mastering airflow on a kettle, and knowing when a pellet smoker makes more sense for low-and-slow. His philos...

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

We'd love to hear from you, drop us a text! Ever wondered how someone cooks a full week of meals on a single smoker without sacrificing flavour or sanity? We bring on Sarah from South Louisiana—aka Meat Me at the Smoker—to break down her exact weekend flow: brisket first with the smokestack choked for deeper early colour, then chicken once the draw opens, followed by ribs, bacon, and veg to round out the fridge. It’s part craft, part logistics, and all about clean fire, patience, and the righ...

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

We'd love to hear from you, drop us a text! 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 hi...

We'd love to hear from you, drop us a text! After a refreshing eight-month break, we're finally back at the grills and ready to reconnect with our barbecue community! This comeback episode delves into why we needed time away and how we've been rekindling our passion for outdoor cooking. Dan shares his experiences moving house and setting up a new barbecue sanctuary—from positioning his Monolith ceramic grill to adding a Blackstone griddle and Gozney Rock Box to his arsenal. Meanwhile, Owen r...

We'd love to hear from you, drop us a text! What happens when baking and barbecue collide? Join us as we chat with Sean, the culinary wizard known as the Irish Egg on Instagram. From the humble beginnings inspired by his mother and grandmother's Irish soda bread to crafting intricate Japanese-style gingerbread houses, Sean's journey is nothing short of extraordinary. Listen to Sean's creative fusion of baking and BBQ, where he even adds a touch of his electrician skills to his culinary creati...

We'd love to hear from you, drop us a text! Get ready to transform your barbecue game with insights from none other than cricket legend turned grill master, Matthew Hoggard! Hoggy, as he's affectionately known, takes us through his incredible journey—from his days on the cricket field to becoming the passionate proprietor of Hoggy's Grill, a thriving barbecue school. You'll hear about his love for barbecuing, a passion ignited during his time in South Africa, and his mission to revolutionize ...

We'd love to hear from you, drop us a text! Ever wondered how to get into UK competition BBQ? Join us as we chat with Kev from Comp Barbecue UK, who has led the charge in competition grilling in the UK. From the structured KCBS contests to the creative freestyle events, Kev breaks down the highs and lows of the barbecue competition circuit. We'll uncover surprising truths about the global barbecue scene and why the UK is catching up faster than you'd think. Kev doesn't just talk about cookin...

We'd love to hear from you, drop us a text! What does it take to transform from a joiner to a culinary entrepreneur in just three years? Join us as Steve from Charred Food Company shares his inspiring journey, ignited by casual pre-lockdown cookouts and fueled by a deep passion during lockdown. Steve recounts his evolution from a barbecue novice to running a professional barbecue kitchen, highlighting the importance of community feedback and the trials and triumphs along the way. His story is...