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We catch up with Ian “The Barbecue King” on life after retirement, the seven‑grill line‑up, and how a hobby turned into demos, brand partnerships, and feeding crowds without losing the fun. Travel, community, and a few honest fails shape a smarter, calmer approach to live fire.

• retirement, part‑time work, grandad life and more time at the grill
• seven‑grill set‑up, two pizza ovens and why each tool matters
• sustainable charcoal, Green Olive ambassadorship and fuel quality
• live demos with local butchers, fast formats and crowd tasting
• catering by accident, menu planning and service flow for 60 covers
• thermometers, rest and heat control as everyday discipline
• travel inspiration from Thailand to Abu Dhabi, pizzas and skewers
• barbecue fails that teach: scallops, overcooked steak, bad sauces
• community wins, charity book, events and steady Instagram growth

Thank you for following us on social media. You can find us just by Googling Meat and Greet Barbecue Podcast or on Facebook, Instagram, the Talk That Ticked, all of that sort of jazz. You can also go onto our website and drop us a message or an email. We’d love to hear from you. We want to hear what you’d like us to be talking about, any questions. But until next time, keep on grilling

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If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website.

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 right wrap at the right time.

We dig into the heart of Cajun barbecue: salt-forward SPG, the comfort of oak and pecan smoke, and the joy of cooking from instinct rather than a measuring spoon. Sarah shares why she loves the foil boat method for brisket—keeping the top exposed for smoke while pooling juices below—and how long rests turn a good cook into a tender, sliceable feast. We compare UK and US meat, talk lean grass-fed challenges, and offer simple tweaks for bigger smoke and better moisture when marbling is scarce.

There’s plenty of real-world wisdom, too: a brisket that survived a grease fire, a steak ruined by an avalanche of pepper, and the calm that comes from staying with the process when the pit behaves badly. We wander through competition culture, why judging is sometimes more fun than turning in boxes, and bucket-list events like Memphis in May. And our barbecue bingo lands on duck, sparking plans for duck bombs wrapped in bacon and medium-rare smoked goose breast that eats like steak.

If you love brisket, live for clean blue smoke, or want a practical blueprint for meal prepping on a smoker, this one’s for you. Hit play, then tell us your favourite wrap method and wood combo. If you enjoyed the conversation, follow the show, share it with a barbecue friend, and leave a quick review—your support helps more pit lovers find us.

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website.

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

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.

Support the show

If you want to get involved and showcase your cooks or fails, join our Facebook Group.
For all of our other episodes you can listen or watch them on our website.