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Meat & Greet BBQ PodcastAuthor: Owen & Dan
A podcast discussing all things BBQ co hosted by two BBQ obsessed social bloggers Owen & Dan. Every week we are joined by guest from around the BBQ community on social media to find out why they love to barbecue. The show is for anyone who has an interest in barbecue and to hear about other peoples experiences good and bad and what equipment people use to get their best cooks. Language: en-gb Genres: Arts, Food, Hobbies, Leisure Contact email: Get it Feed URL: Get it iTunes ID: Get it Trailer: |
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Meal Prep On A Monster Pit: Cajun Smoke, Big Brisket, Zero Weeknight Cooking
Episode 2
Tuesday, 18 November, 2025
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.Sponsored by AOS KitchensAOS Kitchens are a leading outdoor kitchen design and installation specialists based in Hampshire Thermapen Electronic Temperature ProbesThermapen thermometers are designed to take the guesswork out of cooking perfect for your BBQDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showIf 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.
