I love a really thick steak, cherry wood smoked first then finished dirty on the coals. Topped with Chimichurri - Just ticks every box for me

Hotdogs – Easy to source and simple to make, but you can still be creative with toppings and presentation.

Angus and Oink Hot and Hostile, only one I’ve tried so far that has a real kick!

I use a few – PKGrills GO for smaller cooks, Traeger for long ones (when I can afford to fill it!) and the Kamado Joe firepit for fun. My Go to is the Kamado Joe Classic 3, use it all the time, as its so flexible.

Fosters Butchers locally in Lincoln, old school but really friendly and knowledgeable. Failing that I find Morrisons are handy, especially for ribs and Wings

I’ve been cooking as a hobby more and more since the mid-2000s. BBQ as become more of a thing since 2016. My father used to love my ribs, which I used to take with me pre-cooked to family BBQs (then finish them on the coals). They weren’t great ribs compared to what I do now, but my dad loved them. It was great to get the feedback from the rest of the family which gave me confidence. He passed away in 2016 so he never got to try the ribs I do now, which is a shame, but I often think of him when I cook them.

My first meal with the current in-laws back in 1999, I didn’t have a clue or any money. Tinned new potatoes cooked in the tin water (not enough as they were rock hard), lumpy Bisto, frozen mixed veg. It was foul, they must have thought who is this idiot our daughter has fallen for!

A large patio covered cooking area with my BBQs and a fitted outdoor kitchen with fridges and sinks etc. Some people will say on the side of a mountain in Switzerland, not me, I’m happy to have people round, beer flowing and not having to constantly run in and out of the kitchen in the heat of battle!

Randomly, an Indian restaurant in Perth, Scotland called Tabla. The South Indian Dosa starter…oh man

Smoked Pringles – yuk!

I’m a General Manager at an Agri-tech firm in Lincoln. I did IT for many years so its been a recent career shift for me and very exciting.

Find a job you love and you’ll never work a day in your life.

I like movies (Horror, Sci-Fi), I like to forage a bit too – often to make homebrew (Sloe Gin, Blackberry Whisky etc).

Just being where I am, I don’t have degrees or anything that I can say was one specific moment. Considering I’ve had nothing handed to me, I’ve proud of where I am now. I’ve had to earn it by working hard to better myself one step at a time.

Aliens is my go to movie, I could watch it anytime. Music is stuck in the past a bit - Stone Roses, Charlatans, Happy Mondays, Foo Fighters, Red Hot Chilli Peppers too.

Cure Cancer, lost a few family members to it, including my Dad #FuckCancer

A house with a bigger back garden to accommodate that cooking area I described!

Other great cooks I see on Insta, my friends, TV cooks – Used to watch GoodFood channel nearly 24/7. Plus random stuff that pops in my head - I’ll see something and instantly start thinking how I could give it a big twist. Or, if its a kitchen cook how I could adapt it to cooking on a BBQ.

Thanks mate, not as long as I’d like. I see others looking even better than mine like TheGraniteSmoke, problem is most of the time I’m doing my cooks either for family tea or at the same time as them. So I’m rushing about trying to feed the little ones who’ll be going mental for food. Maybe that’s the trick, not having too much time to overthink it?

My Jerk wings that I posted on Jon’s book page (I’ve attached the doc too). I also like use the same method but swap out the hot sauce for one of those YoSushi stir fry packs, they make great glazes when mixed with butter and honey.