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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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After a barbecue hiatus that left their grills gathering dust, Owen and Dan reunite with renewed passion for the flame. This candid conversation captures that magical moment when the spark returns to a beloved hobby – something many enthusiasts will recognize in their own journeys with outdoor cooking.

The episode takes an unexpected turn when Owen sheepishly admits that just weeks after declaring he didn't need any new equipment, he's purchased his most expensive barbecue ever – a Somerset Grill for live fire cooking. His excitement is infectious as he describes seasoning it for the first time, planning its maiden voyage, and the possibilities it opens for his cooking repertoire. This confession perfectly captures the irresistible pull of new barbecue equipment that many listeners will recognize in themselves.

Both hosts share laugh-out-loud cooking fails that prove even podcast hosts make mistakes. Owen recounts burning his lip on molten chili jam that had been cooking on burgers, while Dan admits to completely forgetting about foil-wrapped potatoes that he discovered, rock solid, weeks later at the bottom of his barbecue. The highlight comes when Dan introduces "Cooking in the Wild" – a hilarious story about queuing for food at a farm shop while the wooden hut housing their fire cage was literally catching fire, perfectly capturing the absurd moments that can happen around outdoor cooking.

Whether you're a seasoned pitmaster or occasional griller, this conversation celebrates the return of barbecue season and the joy of rediscovering passion for the flame. The hosts invite listeners to share their own barbecue fails and stories, building community around shared experiences – both triumphs and disasters. As warmer days approach, this episode will leave you eager to uncover your grill and embrace the excitement of a new barbecue season.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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