Dave Grohl joins us for mouthwatering Spanish-style slow-cooked lamb

Time extremely well spent with a master of storytelling... and barbecuing! Dave Grohl in the Dish studio. It finally happened. The award-winning musician and founder of Foo Fighters settled in for a delicious meal with Nick and Angela to discuss the band’s forthcoming album, My Favourite Toy. The record - the group’s twelfth - is out on Friday 24 April ahead of a worldwide tour that includes two dates at Liverpool’s Anfield Stadium. From Nirvana, Foos and Them Crooked Vultures to collaborations with the likes of David Bowie, Juliette Lewis, and Paul McCartney, the world of Dave Grohl is a great place to orbit. Add in his incredible passion for wine, food and, in particular, the art of slow-cooking and barbecues, and it’s a Dish episode like no other. Angela goes low and slow for the main course, with a serving of Spanish-style lamb accompanied by roast potatoes with confit garlic and rosemary and a side of new-season asparagus. The Waitrose wine experts selected a bottle of Muga Selección Especial Reserva Rioja to accompany the lamb. The trio also enjoy a glass of Jameson Triple Triple Distilled Irish Whiskey as they realise that Angela and Dave have a lot more in common than you might initially think. You can watch full episodes of Dish on YouTube and on Spotify. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact [email protected] Dish from Waitrose is made by Cold Glass Productions Learn more about your ad choices. Visit megaphone.fm/adchoices

• 0:00Speaker 00

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• 0:30Speaker 01

  After Faye Fruits Yogurt, I'm never going back. So fruity, so thick, so gorgeous from the packet. Called Faye Fruits Yogurt. It's a smooth and fruity snack. Gimme, gimme that Faye. Passion fruit or strawberry flavour, my way. And taste the coconut, gimme that Faye. Go down the shops for this fruity snack after Faye Fruits Yogurt. There's no going back.

• 0:51Speaker 02

  Dish from Waitrose is a Cold Glass production. This podcast may contain some strong language and adult themes.

• 1:04Speaker 02

  Hello, welcome to Dish from Waitrose. I'm Nick Grimshaw.

• 1:07Speaker 03

  And I'm Angela Hartnett.

• 1:08Speaker 02

  And we are here for another episode of Dish.

• 1:10Speaker 03

  Indeed, we are. Excited?

• 1:13Speaker 02

  I am excited today. We're recording this-

• 1:15Speaker 03

  Just to know.

• 1:16Speaker 02

  Uh, uh, no, I'm excited all the time to be here.

• 1:18Speaker 03

  Okay, alright.

• 1:19Speaker 02

  What's left of life.

• 1:20Speaker 03

  Of course.

• 1:21Speaker 02

  You.

• 1:21Speaker 03

  Oh, bless you.

• 1:22Speaker 02

  Food.

• 1:22Speaker 03

  Great guests.

• 1:23Speaker 02

  Sometimes.

• 1:24Speaker 03

  Sometimes.

• 1:25Speaker 02

  No, I'm joking.

• 1:27Speaker 03

  Grapefruit.

• 1:28Speaker 02

  No duds, no duds, really.

• 1:29Speaker 03

  No, you do.

• 1:30Speaker 02

  Today won't be rubbish. Today will be good.

• 1:32Speaker 03

  Definitely won't be rubbish.

• 1:32Speaker 02

  Today will be fantastic because we have Dave Grohl coming to see us in a second. Dave Grohl, real life rock legend, of course, was in Nirvana.

• 1:40Speaker 03

  Yes.

• 1:41Speaker 02

  Foo Fighters, Them Crooked Vultures, starring our best friend, Joshua Homme.

• 1:46Speaker 03

  Indeed, our very best friend. Now we're on a daily text, me and Josh. Hi, Josh, how are you? Chat, chat, not daily.

• 1:52Speaker 02

  How often do you text Josh Homme?

• 1:54Speaker 03

  Just going, morning, Josh, you know.

• 1:55Speaker 02

  No, you do that.

• 1:57Speaker 03

  I did text him earlier and said, your mate's on. He goes, I know, Gruyme told me. He goes, you'll have a great time.

• 2:02Speaker 02

  I mean, I don't text him. I did text him for this.

• 2:05Speaker 03

  Yeah.

• 2:05Speaker 02

  Because I thought, you know, maybe he could give us some intel on Dave Grohl. He did, good intel, great intel. Yeah, yeah, to be discussed, to be discussed. And but Dave is here to talk about the fact that there's a brand new Foo Fighters record. They're gonna be doing some shows. Also, he loves food. He loves to barbecue. He's a big drink fan as well.

• 2:24Speaker 03

  Loves whisky.

• 2:25Speaker 02

  Loves whisky.

• 2:26Speaker 03

  Is he a wine drinker, do we know?

• 2:28Speaker 02

  Yeah, he's got a wine collection, Dave Grohl.

• 2:29Speaker 03

  Oh, wow. Excellent. Love that.

• 2:31Speaker 02

  Before we get Dave in, shall we talk about asparagus?

• 2:34Speaker 03

  Let's do it. Because we're having asparagus with Dave.

• 2:37Speaker 02

  We are having asparagus, and you know why?

• 2:39Speaker 03

  It's asparagus season.

• 2:42Speaker 02

  Huge season. Now, I've never heard, until I started Dish, asparagus season. So why does everyone get so wound up about asparagus season? People are saying this is like what, you know, Carnival is to Rio.

• 2:55Speaker 02

  Asparagus season to people that work at Dish.

• 2:58Speaker 03

  I think certainly chefs and cooks like it because it's the start of the spring season.

• 3:02Speaker 02

  Yep.

• 3:02Speaker 03

  Um, I think they're very English, you know, you don't.

• 3:06Speaker 02

  Asparagus?

• 3:06Speaker 03

  Yeah, very. You grow them. I mean, they aren't grown abroad. But I think having them when they're ripe in season, which comes in about April time, and it will go through to early June, and you get the Wye Valley asparagus, you can get the New Forest asparagus. We've got an amazing producer down in Essex who grows asparagus. And they're beautiful. And there's one ingredient, you literally steam them, boil them, a little bit of butter and black pepper, and that's it. And when you go to a restaurant like St John's, they just give you, they don't even give you cutlery. They give you the whole asparagus and you're supposed to, apparently the posh ways do it, eat it with your hands.

• 3:40Speaker 02

  Oh, okay.

• 3:40Speaker 03

  Apparently, yeah.

• 3:41Speaker 02

  All right, well, I'll be posh and eat it with my hands today. I do love asparagus. Asparagus reminds me, I always think it's posh.

• 3:47Speaker 03

  Yeah.

• 3:47Speaker 02

  Is that true?

• 3:48Speaker 03

  Don't know. It seems to have that reputation.

• 3:50Speaker 02

  Yeah, I don't know why.

• 3:51Speaker 03

  I think maybe because they're expensive.

• 3:52Speaker 02

  Uh huh. How are you spending the rest of asparagus season? You going away?

• 3:56Speaker 03

  Well, I'm gonna go away to an asparagus farm.

• 3:58Speaker 02

  Yeah, and we've got Neil's family coming down.

• 3:59Speaker 03

  Yeah, they're coming down for it. Yeah, we're gonna have an asparagus party.

• 4:02Speaker 02

  Yeah, I thought so, yeah.

• 4:03Speaker 03

  So it'll start with steamed asparagus, asparagus risotto, then lamb with asparagus, asparagus tart. Yeah, so it's all asparagus. And we wear asparagus outfits as well.

• 4:11Speaker 02

  Yeah, of course. Yeah, it's a huge season. It's brilliant.

• 4:14Speaker 03

  Which has all asparagus around it.

• 4:15Speaker 02

  I mean, Christmas pails in comparison, doesn't it? Such a nice time, get everyone together, presents, big meal.

• 4:21Speaker 04

  Big asparagus wrapped up.

• 4:23Speaker 02

  Oh, big asparaguses, yeah. It's the most magical time of the year.

• 4:32Speaker 02

  Well, thank you, Angela. I think it's only right now that we continue celebrating asparagus season with Dave Grohl. You think asparagus season, you think Dave Grohl.

• 4:44Speaker 04

  Always.

• 4:45Speaker 02

  Let's get him in.

• 4:45Speaker 04

  Can you imagine if he came on stage with asparagus?

• 4:50Speaker 02

  Are we ready? Yeah.

• 4:54Speaker 02

  We've got a little light drumming happening here.

• 4:57Speaker 05

  That's not coming through on the mics.

• 5:00Speaker 02

  Dave Grohl.

• 5:03Speaker 04

  Hi. Hello. How are you?

• 5:07Speaker 05

  How are you?

• 5:07Speaker 02

  Good to see you.

• 5:08Speaker 04

  Good to see you.

• 5:09Speaker 02

  How are you?

• 5:09Speaker 05

  Welcome to Dave.

• 5:10Speaker 04

  Hi, Dave. Nice to meet you. How are you?

• 5:12Speaker 05

  I'm very well, thank you.

• 5:13Speaker 04

  Thanks for coming.

• 5:14Speaker 02

  Well, thanks for coming to see us.

• 5:16Speaker 05

  This is my favorite part of the entire day.

• 5:18Speaker 02

  Yes.

• 5:19Speaker 04

  That's what we want.

• 5:20Speaker 02

  What would you like to start with, a glass of red?

• 5:22Speaker 05

  I would love a glass of red. It's time, isn't it?

• 5:25Speaker 02

  It's time.

• 5:29Speaker 02

  Time to welcome our guest now, Angela. Time to welcome a Grammy Award winning musical artist who won't go on stage with the rest of the Foo Fighters until everyone has had alcohol.

• 5:39Speaker 04

  Yeah.

• 5:39Speaker 02

  And is ready for a laugh, actually laughing and drinking alcohol. Here to recruit you as a new member of the Foo Fighters. It's Dave Grohl, everybody. Dave, yes.

• 5:53Speaker 02

  Yes, when I heard that, I was like, hello. Alcohol and laughing. Angela Hartnett.

• 6:00Speaker 04

  Wine, don't lift.

• 6:01Speaker 05

  It's medicine.

• 6:02Speaker 02

  Hello, yes.

• 6:03Speaker 04

  Laughter too.

• 6:04Speaker 02

  Yeah, yeah, before and after that. But is that true that you like to, is that a genuine thing that we have to laugh or is that happening?

• 6:10Speaker 05

  Yes, I mean, I think that, first of all, we've been a band for a long time. It's been 30 years and so we've kind of grown up with each other.

• 6:20Speaker 04

  Yeah.

• 6:20Speaker 05

  And we've been through all of this life together, right? You know, there's some times where that three hours on stage, those Can be the most comforting three hours of an otherwise really difficult day. And so the fact that we're always there together, sharing this thing, this connection, this bond, there's a lot of joy and then sharing that with the audience.

• 6:42Speaker 04

  Yeah.

• 6:42Speaker 05

  And I mean, it's like you get to experience this communal joy and love of music and energy. The cocktail thing is funny, pre-show, there was once, maybe, I don't know, maybe eight years ago, I had to go get my vocal cords checked out and I'd never done that.

• 6:57Speaker 04

  Right.

• 6:58Speaker 05

  And I was like, oh, Jesus.

• 6:59Speaker 04

  Were you not well or something? What was the reason?

• 7:01Speaker 05

  I had to go basically with, it's a, it's, it was something with my throat. I'm not going to be looked at.

• 7:05Speaker 04

  Right.

• 7:06Speaker 05

  And I thought, okay, this is it. They're going to tell me that I've thrashed my vocal cords and I'll never be able to sing again. And the guy sticks the camera down into my throat and he makes, he goes, he goes, just relax. And he'd say, okay, now say ee and I'm going ee. And then he looks at my vocal cords and he goes, he goes, wow, they look great. And I said, you're kidding. He said, no, they look amazing. Do you do vocal warmups? I said, no, I don't. And he goes, okay, do you do like vocal cooldowns after a show? I said, no. And he said, well, what do you do before a gig? I said, honestly?

• 7:43Speaker 04

  How much time you got?

• 7:44Speaker 05

  An hour before the show, I'll open a beer and I'll start drinking the beer. I might take an Advil because my knees hurt, my ankles hurt, whenever I'm old. Uh, then I'll have a shot of whiskey.

• 7:54Speaker 04

  Yeah.

• 7:55Speaker 05

  And then once the beer is done, I'll open another beer. Then we'll maybe have a, a group shot of whiskey, which we call band prayer because you sometimes see. And so like, yeah, band prayer. And then someone will say 15 minutes and I, I open one more beer and have one more shot.

• 8:11Speaker 04

  Yeah.

• 8:12Speaker 05

  And then hit the stage.

• 8:13Speaker 04

  Yeah.

• 8:14Speaker 05

  And my doctor said, just don't change what you're doing. It's working. And I was like, okay, great.

• 8:21Speaker 04

  And we're doing it.

• 8:21Speaker 05

  And that's it.

• 8:22Speaker 04

  Yeah, it's on doctor's orders.

• 8:23Speaker 05

  Laffter has, it's a big part of it.

• 8:25Speaker 04

  Yeah.

• 8:25Speaker 05

  There has to be joy when you hit the stage because you're going to project that to the audience.

• 8:29Speaker 04

  Yeah, though you can sense it and feel it through. That is a fantastic pre-show ritual.

• 8:33Speaker 02

  Yeah, I think that's brilliant.

• 8:34Speaker 04

  Do you have one like before you're doing like, you know, on the, the pass?

• 8:37Speaker 02

  A busy Saturday night at Morano Michelin star like go, go, go. What's the, what's the pre gig rituals?

• 8:44Speaker 03

  We have done it when we've done big festivals like when I've cooked with mates of mine and we were cooking for like 200. There's a mate of mine Mitch that his pre cooking is a bottle of um, armagnac. And he'll literally like you're starting the day at like nine o'clock, you're prepping. He's going, armagnac everyone and he gets the shots lined up and I like looking, I said Mitch, you're about to kill me here. I can't do that.

• 9:06Speaker 05

  Well, you know, it's actually, so when we do barbecue, we make barbecue sometimes. That's a long cook.

• 9:12Speaker 03

  Yeah.

• 9:12Speaker 05

  It depends on what you're cooking, but it's often, it can be anywhere from 16 to 22 hours. Where you're basically just tending a fire, you're maintaining a consistent temperature.

• 9:22Speaker 03

  Hmm.

• 9:23Speaker 05

  And so it's mostly about fire management and watching your gauges to make sure that everything stays at that temperature.

• 9:29Speaker 03

  Yeah.

• 9:29Speaker 05

  So you're awake for a really long time and depending on how many people you're cooking for, maybe it's a hundred. Two weeks ago, we cooked 13,000 meals.

• 9:37Speaker 03

  Oh my god.

• 9:38Speaker 05

  For homeless shelters all over Los Angeles. We had six gigantic, I'll show you a picture, six gigantic smokers.

• 9:45Speaker 03

  Oh my god.

• 9:45Speaker 05

  It was 6,000 pounds of pork shoulders.

• 9:49Speaker 03

  Wow.

• 9:50Speaker 05

  And to be pulled to be made into Carolina style sandwiches, whatever.

• 9:54Speaker 03

  Yeah.

• 9:54Speaker 05

  And if there's a hundred people, 800 people, a thousand people in a line, the only thing that's gonna get you through that service is a bottle of whiskey.

• 10:03Speaker 03

  Yeah, yeah, yeah, I'm with you there.

• 10:05Speaker 05

  And so you kind of, you hit the second wind where you're like, all you wanna do, you're so exhausted and you're like, let's go.

• 10:13Speaker 03

  Right, love it.

• 10:14Speaker 05

  And then you're, and then you're the happiest chef anyone's ever met.

• 10:19Speaker 02

  I love you saying that and being like, absolutely, I hear you. All, all serious, like, I hear you. Hey, we should talk about as well, just before you came in, we were talking about how we had Josh Homme on. And he talked about your barbecue skills, so we wanna talk about them. But he said to ask you about the time he fell asleep on a plane from New York City.

• 10:37Speaker 05

  Oh god.

• 10:38Speaker 02

  And that was it.

• 10:39Speaker 05

  So for anyone who's ever met Josh.

• 10:42Speaker 03

  Yeah.

• 10:42Speaker 05

  Josh is, he's kind of, he can be, he's sort of a large imposing type. Right. So there was once when we were on a flight, we were up in like first class or business class. We're surrounded by all of these businessmen and I was sitting next to Josh and Josh stays up late. He sits down next to me and immediately falls asleep. Alright, so we're on a flight. The first class section is totally silent and Josh has a nightmare.

• 11:16Speaker 05

  And totally silent businessmen with their newspapers and Josh jumps up and he goes, oh my God.

• 11:30Speaker 05

  It was so terrifying. Everybody, and I mean like, you know, that's kind of a vulnerable space.

• 11:40Speaker 04

  And he's so big and loud.

• 11:41Speaker 05

  Aluminum tube, thirty five thousand feet, there's nowhere to run. And Josh, of all people, jumps up and scared the **** shit out of the entire first class. So the rest of the flight, everyone was just right back waiting for some ****. I don't think I ever sat next to him again. I was like, I can't be next to you.

• 12:04Speaker 05

  And then he went right back to sleep. I'm like, you ****.

• 12:08Speaker 04

  That is so good.

• 12:09Speaker 02

  God. We always like start dish with food likes and dislikes and we always ask our guests like, you know, what they love, what they don't want to eat. And sometimes we get, you know, I like rice or I like chicken. Yours was so incredible and elaborate and specific, poetic. It was beautiful. Okay, this was Dave Grohl's food likes list. Fried chicken with good champagne, Korean bulgogi, poke, pesto, North Carolina barbecue, Maryland blue crabs, mashed potatoes, wood fired steak, sushi, sashimi, shabu shabu, curries, cheese stronger than better, blueberry muffins,

• 12:49Speaker 02

  German sausage, schnitzel, lamb chop, shawarma, oysters, clams, mussels, stromboli, popcorn,

• 12:59Speaker 02

  buffalo wings, Sunday roast, corn on the cob, cornbread, Mexican street corn, gumbo, coleslaw, grilled asparagus, good bolognese. Yeah, not bad. Good chili, good carbonara, fish and chips. Those are amazing lists. Those are amazing lists.

• 13:15Speaker 05

  I have to be honest, I was sitting on the couch and I saw the question and I'm like, how do I answer this? So I just started going. It's not like I'm to the point where I should just say, I need anything.

• 13:28Speaker 02

  Less poetic, but like.

• 13:30Speaker 05

  Honestly.

• 13:31Speaker 03

  Feed me whatever, I don't care.

• 13:32Speaker 05

  Yeah, but all of those things for very specific reasons.

• 13:34Speaker 02

  Yeah. I like that you put like good bolognese and good chili, cause I, I see things like that, like, oh yeah, like good.

• 13:40Speaker 03

  Yeah.

• 13:41Speaker 02

  Obviously we do like good, but do you have like a, a favorite pasta memory? Cause I think when you have a good carbonara and I don't know, maybe Rome.

• 13:50Speaker 05

  Proper bolognese. For me, growing up, uh, my father was a great cook. My mother and father were both great cooks and um, my family's from northeastern Ohio. So there was a lot of Italian food in northeastern Ohio. And, and really delicious Italian recipes. So my father had this bolognese recipe. You don't use tomato sauce, you know, it's just paste.

• 14:13Speaker 03

  Yeah.

• 14:13Speaker 05

  And so it's kind of a typical, and I make it all the time and I love it so much with fettuccine. That's my favorite with onions. It's butter, it's olive oil, it's pancetta and then it's onions, soften the onions and then the carrots and bay leaves. But it had, it has nutmeg. And so as you, you wind up after browning the meat, you throw in the bay leaves and then you wind up with red wine and the broth or whatever. But it's the nutmeg that really gives it that, yeah, it really kind of brings everything out.

• 14:43Speaker 03

  Yeah.

• 14:43Speaker 05

  But to me, like of, that's my kind of bolognese. I will eat like a red ragu any day of the week, that's great. But like a bolognese that you could make a sandwich out of. You know what I mean? Like that to me is like good bolognese.

• 14:59Speaker 03

  That is, no.

• 15:00Speaker 02

  Yeah.

• 15:01Speaker 03

  I love all the little spices, cause the thing we do at Christmas, andalini, there's cinnamon in that. And I don't know, and we're from the Bologna region up in the hills. And for the love of us, we don't know where cinnamon came into this recipe.

• 15:11Speaker 05

  Yeah.

• 15:11Speaker 03

  This tiny little village, but it's the same as the nutmeg. You know, where would that suddenly come? Cause it's not a traditional thing. I love that. I'm gonna try it.

• 15:17Speaker 05

  Well, this is one of the cool things, I think, especially like when you're talking about, there's, there's really old traditional barbecue. Recipes and they're not complicated. Well, it's a longer conversation, but how these recipes kind of like Evolve. Evolve and mutate over time, you know? And then you wind up with something that's a reimagined version of it's not unlike rock and roll or music. You know, you go from Chuck Berry and you wind up with Jimi Hendrix. And then from Jimi Hendrix, you wind up with Radiohead. And then from Radiohead, you wind up with whatever comes next. Yeah. They're based on the same principle, but it's like it's an evolution or mutation of those things. Yeah.

• 15:57Speaker 02

  Right. On that note. And she's leaving. That's enough of that. Off she goes. She's got a restaurant to run. Thanks, Dave. That was great. But I love hearing you talk about food. So you you've always enjoyed food and making food and eating food. What was it that do you think instilled that was it? Because often you find people who do your job of being, you know, a touring musician.

• 16:17Speaker 05

  Yeah.

• 16:17Speaker 02

  A lot of musicians I speak to love cooking because, you know, they get to be back home and it's controlled.

• 16:23Speaker 05

  For sure.

• 16:23Speaker 02

  The one thing you can't do on the road.

• 16:25Speaker 05

  Yeah, it's stabilizing.

• 16:26Speaker 02

  Yeah.

• 16:26Speaker 05

  Yeah.

• 16:26Speaker 02

  But did you like food before touring or do you think that touring led to that?

• 16:30Speaker 05

  Well, my so my mother, um, my mother was a great cook. She was a public school teacher, so we lived a very simple life. We didn't have any money, right? And so just enough for to for my mother to like feed my sister and I. And she was so inventive and so creative with so little. So she could, I swear, if she were to make a turkey, we would have that turkey would last for two weeks, you know? And it was like crepes or it was, you know, a pasta or whatever. So I basically just ate anything that she put on the table.

• 17:08Speaker 02

  So what do you like when you, because if I've been away and I've been away from home, I always want like a chippy.

• 17:14Speaker 05

  Right.

• 17:14Speaker 02

  But is there anything that you have, like you've, you know, been on a crazy touring schedule? There is a meal that you're like, that that's like my sort of bring me back to myself meal.

• 17:23Speaker 05

  Well, the first thing I do when I come home from being on tour is I like to cook for the family. So I love to get straight into the kitchen and whether it's making a roast over the weekend or it's a pasta, I usually like bring the comfort, like I'm home and I bring the comfort to the kids.

• 17:42Speaker 02

  And do you like, because it is one of those things that you, I mean, maybe you can do on the road. Do you ever say?

• 17:46Speaker 05

  But this is so funny. This is hilarious that you mention this. Do you know this?

• 17:50Speaker 02

  No.

• 17:50Speaker 05

  Okay, so.

• 17:53Speaker 05

  Apparently, there is such a thing that artists, musicians, have hotel riders. Do you know this?

• 18:00Speaker 02

  Yeah, well, I've heard of riders.

• 18:01Speaker 05

  Okay, what, so there's a backstage rider?

• 18:03Speaker 02

  Yeah, but not a hotel rider.

• 18:04Speaker 05

  Apparently, I've had one for the last 20 years. And I'm like, I had no [bleep] clue.

• 18:10Speaker 02

  Never heard of it.

• 18:11Speaker 05

  And so, I was like, I thought everybody gets the cheese plate in the humidifier. Like, what's that? No, apparently, that's like specifically.

• 18:18Speaker 02

  I know, they were just saying that.

• 18:19Speaker 05

  I had no clue, right? And so, we were on tour in Australia. We were on tour in Australia, and I, and the person who takes care of that says, uh, yeah, you, well, you're a hotel rider. It's the bottle of champagne, which I never open. The cheese plate, which I decimate when I walk into the room. And then, a [bleep] humidifier. And so, um, which doesn't work.

• 18:41Speaker 02

  Yeah.

• 18:41Speaker 05

  I never even plug it in.

• 18:42Speaker 02

  No, no, no.

• 18:42Speaker 05

  And so, for 20 years, this has been going on. And she's like, yeah, that's your hotel rider. I'm like, what does that mean? And, yeah, she's like, you can have anything you want in your hotel room. I'm like, oh, my God. And then I thought, you know what would be amazing? A hot plate. Some sort of like portable kitchen. So that I could, on a day off, can go to the market and buy all of the ingredients to come back to my room and cook my own dinner. And so, the next morning, she's like, what do you think? And I'm like, I just, maybe like a Sterno stove and like a hot plate? And she's like, you can't do that.

• 19:21Speaker 05

  And then I realized, like, you know what? Yeah, I don't want to burn down the [bleep] hotel with my hand in it. So, but yeah.

• 19:28Speaker 02

  Yeah, anything but that.

• 19:29Speaker 05

  Yeah.

• 19:30Speaker 02

  Yeah, anything but that.

• 19:30Speaker 05

  So that, I, that's what I always wanted.

• 19:33Speaker 02

  And the rest of your likes we'd loved was wine-based. And so, wine, red, Californian, Argentinian, French, Italian, Spanish, Australian, and dessert wine. I do. So what wine do you?

• 19:45Speaker 05

  It's one of the funny things, when, when you first start, not collecting wine, but realizing like, ooh, I, I'm gonna buy a nice, good wine.

• 19:54Speaker 02

  Yeah.

• 19:54Speaker 05

  And so, you buy a good bottle of wine, and you think like, okay, I'm gonna save this for a special occasion. And you've come home from the studio, and you're like, well, I could have that one, or I could have that one. But it's Tuesday night, I probably shouldn't.

• 20:09Speaker 02

  Oh, well.

• 20:10Speaker 05

  And then you're like, oh my god. And you're like, plan the whole thing.

• 20:13Speaker 02

  It's a special day. Can't save it for two.

• 20:16Speaker 05

  So, but I do, I like big, full bodied.

• 20:19Speaker 02

  Big ones. Yeah, I always think as well, I don't know who conned me into this, but every time I'm having red wine, I'm like, healthy. So healthy.

• 20:26Speaker 05

  I think someone like someone.

• 20:28Speaker 02

  Why you? I'm like.

• 20:29Speaker 03

  Less sugar, anything.

• 20:29Speaker 02

  Healthy.

• 20:30Speaker 05

  Some doctor somewhere.

• 20:32Speaker 02

  Your doctor.

• 20:33Speaker 05

  My doctor. My doctor said like, oh, the tannins are good for your arteries and the health and whatever. And it's like, yeah, maybe a glass.

• 20:41Speaker 02

  Yeah.

• 20:42Speaker 05

  Not the entire bottle.

• 20:43Speaker 02

  No, I'm always like, yeah, healthy, yeah.

• 20:45Speaker 05

  That being said, this is delicious.

• 20:47Speaker 02

  Yeah, please. Yeah. On doctors' orders, who are we to argue with Italian doctors? Do you know what I mean? Yeah, hey, to the doctors, yeah. This doctor said.

• 20:55Speaker 03

  Mr. Ralph.

• 20:56Speaker 02

  Yeah, I think so. Do you think it's true, Ange?

• 20:58Speaker 03

  I think if you feel there's less sugar.

• 21:00Speaker 02

  Thank you.

• 21:01Speaker 03

  There isn't, then you feel there is.

• 21:03Speaker 02

  Mmm.

• 21:03Speaker 03

  But, but we've got past that saving wine because we used to say, I would always say, we're gonna save this now. We have saved every wine from our wedding because we spent big. But now he's like, just drink the stuff. Why are we, what are we saving it for?

• 21:16Speaker 05

  I know, right?

• 21:16Speaker 03

  So when we have mates round, we have to make sure we open that first because otherwise we get too hammered and then we're just going for anything. So you're like, let's have the best wine first. Because then we appreciate it. And it doesn't matter what we drink after.

• 21:26Speaker 05

  It doesn't matter.

• 21:27Speaker 03

  I know it's fine.

• 21:28Speaker 05

  Actually, you know what? There was once when I was invited over to the house of a very famous actor who I'd never really met before. And so, and I knew this actor liked wine. So I found a cool bottle from, from Napa Valley, California. It was a winery called Cliff Lady. And this person had named all of their fields after classic rock songs. So all the blends were like Bohemian Rhapsody with like Space Oddity or whatever. But the label was like a Marshall amplifier and all the knobs were turned up to 11. And I'm like, okay, like it's really good. It's a good red. But I'm like, okay, it's also like funny and whatever. So.

• 22:12Speaker 02

  Good gift.

• 22:13Speaker 05

  Nice gift, right? As a guest. So I show up with the bottle of wine and my host was so kind. And says like, oh, thank you so much. And then pulls a bottle from his cellar. And at the time, I was the only person who drank here at this dinner. So I'm left with this bottle of wine and it's so good. I downed it like a Pepsi. I was just like, whoa. And then another bottle arrives and I'm like, this is great. So I destroy that bottle. And I'm like, this is the best wine I've ever had in my life. That's amazing. So the next day I email my host and I say, um, thank you so much.

• 22:56Speaker 05

  It was a great night and that wine, what was that wine? And it was like, it was an Obrian. It was a Chateau Obrian and I don't remember what year. But I'm like, oh, Obrian, that sounds. And so I thought, let's get some of that for, well, I had no idea. So I'm like, I said, I said to my wife, I'm like, we should get some of that for the new wine room. So I Google it.

• 23:20Speaker 05

  I just drank $20,000.

• 23:24Speaker 02

  Worth of wine.

• 23:25Speaker 05

  I'm like, I was mortified. So I immediately emailed this person. I'm like, I'm so sorry. And the response was, that's what it's for, right? And I was, I thought like, I'm going to buy cases of this.

• 23:40Speaker 04

  Yeah.

• 23:41Speaker 05

  I did not buy this.

• 23:42Speaker 04

  Not yet. Team of tools.

• 23:44Speaker 05

  Those will disappear on a Tuesday night.

• 23:46Speaker 02

  Yeah, yeah, yeah, yeah. No, 20 grand Tuesday. Please, no.

• 23:51Speaker 05

  We should talk about this.

• 23:52Speaker 02

  Yeah, what do we have here?

• 23:53Speaker 03

  So we have a Spanish style slow cooked lamb.

• 23:56Speaker 05

  Yes.

• 23:57Speaker 03

  Well, it's got sherry in it. There you go. No, no, it's not just that. Um, it's just a shoulder of lamb that we've slow cooked. We've, uh, marinated with some lovely oregano, some clear honey and smoked paprika. That's been rubbed all over it. Um, and then in the oven with a touch of, um, sherry. I've added a little bit of water so it just really cooks. And it's on a bed of oregano and red onions. And I've put some garlic in there as well. And so it's just slow cooking for a couple of hours. And then once it's cooked, you just slightly pull it apart and then reduce the sauce. So that goes on top. And then we've done with some asparagus that are in season now coming in. And then some little roasted potatoes with some confit garlic and rosemary as well.

• 24:37Speaker 05

  Amazing.

• 24:38Speaker 02

  Thank you.

• 24:38Speaker 05

  This is so delicious.

• 24:40Speaker 03

  Thank you.

• 24:41Speaker 05

  How like, okay.

• 24:42Speaker 03

  Okay, serious.

• 24:44Speaker 05

  Is it slow? So it's slow cooked?

• 24:45Speaker 03

  Slow cooked, yeah, so low temperature, about one forty. Um, even, yeah, and for about three and a half hours to four hours, depending on the side. And you've just got to make that it's pulling apart. Well, I mean, you know.

• 24:57Speaker 05

  Is it foiled or not foiled?

• 24:59Speaker 03

  I foiled because then it slightly steams it as well, you see. You know, and then you're getting all that sort of steaming heat as well, which makes it a big. And that's how I cook things like any slow roast. I always foil to get that.

• 25:10Speaker 02

  Oh, this is a recipe by Jose Pizarro.

• 25:14Speaker 03

  Yeah.

• 25:14Speaker 02

  Right?

• 25:14Speaker 03

  He's brilliant, Jose. He's a great mate of mine and he cooks amazing stuff. So this is his recipe.

• 25:18Speaker 02

  So tell us how we make this slow cooked lamb, please.

• 25:21Speaker 03

  So you take your lamb shoulder, um, you cover it with some smoked paprika, nicely season it. Um, then place it on top of some chopped onions, some oregano, um, into a nice sort of oven tray. And then add a touch of clear honey on top of the lamb.

• 25:36Speaker 05

  Clear honey?

• 25:37Speaker 03

  Clear honey, so you get that slight sweetness. And then you've got the, um, some sherry to it. And then you foil it really tightly into an oven. So it's slow roast. And then the last thirty minutes, sort of take the foil off. So you can get that nice crispyness, reduce the sauce a little bit. And then you want it to pull apart.

• 25:54Speaker 02

  Delicious. And then the sherry, what are you getting from the sherry?

• 25:57Speaker 03

  Well, I think you get that lovely sort of, um, oaky, sort of nutty flavor with it. And I think when you slow roast anything, you need a little bit of moisture in it. When you're doing it in an oven, I think you need a little bit of moisture. Because that's going to help create that steam that's going to help it keep moisture in the cooking. And then cook it, um, nice and evenly.

• 26:14Speaker 02

  Okay, well, if you want to get this recipe, waitrose.com forward slash dish recipes. You will get Jose's recipe on there.

• 26:20Speaker 03

  The wine we're drinking is a Rioja Reserva, mature Spanish red. Which is perfect pairing for rich, slow cooked Spanish lamb.

• 26:27Speaker 02

  We also have whiskey. If you want a whiskey, we thought it was a dessert.

• 26:30Speaker 05

  I mean, it would be rude not to.

• 26:31Speaker 02

  Right?

• 26:33Speaker 03

  Perfect. What's your favorite whiskey? Scotch, Irish whiskey?

• 26:36Speaker 05

  What I really, really love? I love bourbon. I do. But I also love blended whiskeys.

• 26:43Speaker 03

  Yeah, I do. Yeah.

• 26:45Speaker 05

  And my favorite, which has been a staple in our band for years and years and years, is Crown Royal. If you've ever come to see us play and you've walked home satisfied, had your world rocked.

• 26:57Speaker 03

  Yeah, definitely. We've done that.

• 26:59Speaker 05

  It's the [BLEEP] Crown Royal.

• 27:04Speaker 05

  I'm telling. It's not me.

• 27:08Speaker 05

  It's nothing to do with me.

• 27:09Speaker 02

  No.

• 27:11Speaker 02

  Dave is here for many reasons. First of all, it's asparagus season.

• 27:16Speaker 02

  Second of all.

• 27:17Speaker 05

  I finally have someone to celebrate it with.

• 27:21Speaker 05

  Where have you been all my life?

• 27:22Speaker 02

  I know. We also have a new record from the Foo Fighters to talk about. Which is such exciting news that we have brand new stuff from the Foos. Congratulations.

• 27:32Speaker 03

  Yes, my dear.

• 27:33Speaker 02

  On this new record. How does it feel to return with brand new music? Is it something that you're excited about? Do you get nervous? Is there anticipation? How are we feeling?

• 27:41Speaker 05

  So we've been a band a long time. And we made a bunch of records. So this is our twelfth record, I think. And you make different records for different reasons and they happen at different times and they have different sounds. But then there's also like different intention and different ambition and things like that. After being a band for so long, there's a different kind of pride, you know? Like, holy shit, we survived, you know? And we're still here making these. And so you'd imagine, you know, maybe it's time for our sleepy acoustic Eric Clapton phase, you know, of ballads and shit. And that's just not who we are.

• 28:21Speaker 05

  So there's this beautiful liberation. And you know what? I'm just gonna scream bloody [BLEEP] murder for the next four minutes. And it feels really good. So you shouldn't really release a record until you're entirely happy with it or feel fulfilled or satisfied or proud of what you've done. So you can't wait for People to hear it.

• 28:43Speaker 02

  Yeah.

• 28:44Speaker 05

  I'm still surprised that we're that we're still a band. I'm not surprised that we're still best friends. I'm not surprised that, I mean, we've there are people that we work with. We've been working with for thirty five years. And like our families and our kids have grown up with each other. And it's like, it really is. It's more than music. It's just a big community of people. And so whenever we do something like this, it's like, oh, great. Like.

• 29:09Speaker 02

  Everyone's.

• 29:09Speaker 05

  We get to go to Japan again.

• 29:11Speaker 02

  Yeah.

• 29:11Speaker 05

  You know, we get to go play another festival somewhere. And it's we're genuinely grateful and appreciate it for that.

• 29:16Speaker 02

  Yeah. And then so the album's out this Friday, twenty fourth of April. It's called Your Favorite Toy. And then there's gonna be also two massive shows at Anfield in Liverpool. Yeah. Um, which is happening this summer. Um, and that's gonna be part of a tour that goes on way into next year. Um, how does that aspect of your life, uh, you know, feel for you now, knowing that, you know, this is it? We're packing the bag. Yeah. You're going on the road.

• 29:40Speaker 05

  I can't wait.

• 29:41Speaker 02

  Uh huh.

• 29:41Speaker 05

  First of all, we've figured out a way to do it comfortably. When we were young, we would go out for two and a half months and go home for a week and go out for two months and come home for ten days and go out. It's not like that anymore.

• 29:51Speaker 02

  Yeah.

• 29:52Speaker 05

  It's like, well, come out and we'll do maybe ten days, maybe two weeks. Then we go home and we relax and we recuperate and we get our recharge the batteries and stuff. So, um, it's not as daunting as it may seem. And it's exciting because we go to these incredible places all over the world.

• 30:09Speaker 02

  And then did our whole family go to like, the people be like, oh, my God, Tokyo, I'm coming.

• 30:13Speaker 05

  Well, this is the other thing. So, you know, for years, when we would do a European tour, everyone would bring their whole families. And so, and we would have this big plane to ourselves. It had our logo on the tail, so rock and roll, like very rock and roll. FF on the tail, big plane, all these kids in the back of the plane and they're all like, watching cartoons and stuff and whatever. And we're all up front, just pounding champagne, fried chicken and then doing the whole thing.

• 30:45Speaker 05

  But, um, you know, then we would land in like Stockholm.

• 30:49Speaker 02

  Yeah.

• 30:49Speaker 05

  And the kids would get to see Stockholm or we would land in Milan. And so it really sort of like broadens their their whole scope or like idea of everything. So it's really fun, but it's also really fun to like be on stage and go like killing it and you're having the best of audiences. And you look over on the side of the stage and like someone's child has like the headphones and they're just on side of the stage like

• 31:15Speaker 05

  so because they don't care they they could give a shit they don't care really don't care

• 31:22Speaker 04

  Like this again

• 31:23Speaker 05

  No difference like

• 31:28Speaker 03

  He's a chick he's in check

• 31:32Speaker 04

  I love that

• 31:33Speaker 02

  And then do you are you a band that will go out and like you know do things see things be like oh we've got to go to this restaurant we've got to go and see that exhibition or we've seen it

• 31:41Speaker 05

  Well it depends I'll tell you what we are big on is band dinners we love to have dinner together and we do it on every almost every day off

• 31:54Speaker 02

  Yeah

• 31:55Speaker 05

  And sometimes it's full band and crew so it's 25 people sometimes it's maybe four or five of us but it's one of our favorite things to do wherever we are we find a good restaurant and we go and we sit down we have a good bottle of wine and we have a dinner and then we go to sleep and get rest and the next day we rock the

• 32:11Speaker 04

  Yes come on fun

• 32:14Speaker 03

  But that follows what you said about your mother like sitting around the table and sharing together

• 32:18Speaker 05

  Yeah

• 32:18Speaker 03

  And when you talk about a family and you sort of see that because there are bands that some of the members you can tell aren't getting on and you sort of see it a bit when they perform

• 32:26Speaker 04

  Like who

• 32:26Speaker 03

  Well I'm not gonna say anyway but

• 32:30Speaker 05

  All the ones that you think are like that are like that

• 32:33Speaker 03

  But you know you don't see it when you see you guys we went to Glesbury and you're so close you're seeing the eye contact between the people playing

• 32:40Speaker 05

  Oh yeah

• 32:40Speaker 03

  You know someone's looking over and sort of you know they're responding to each other and actually the best bands in a way they're obviously playing to the audience but they're in their own world

• 32:48Speaker 05

  For sure

• 32:49Speaker 03

  They're actually playing for each other and that I think is when it becomes magical when you're witnessing that Yeah of course

• 32:55Speaker 05

  My kids who play music and one of the things that they're inspired by is the human element of music God there was once where I went into the studio with David Bowie he was recording this this 25 years ago 26 years ago and I had just seen him perform at like a V Festival or something like that it was like Prodigy David Bowie and we happened to be on Bill And I was standing in the photo pit and he was right there. He was right above me singing and it was just like, it was otherworldly. I mean, it was, it was like a religious experience. I was just like, he's an angel, this is amazing. And I told him, when I met him in the studio, I said, I just saw you.

• 33:35Speaker 05

  Like, it was such a trip to see you, like, in human form, right there, right in front of me. And he says, what did you, what did you think? What did you feel? And I'm like, oh, [BLEEP]. So the first thing that come out of my mouth, like an idiot, I said, well, the first thing I noticed was all of your imperfections.

• 34:02Speaker 05

  Right.

• 34:04Speaker 02

  Right.

• 34:05Speaker 05

  Right. I backpedaled so fast. I don't know how I got out of that one, but I was like, I would never say that to anybody.

• 34:16Speaker 04

  Let alone David.

• 34:18Speaker 05

  Isn't that horrible?

• 34:19Speaker 02

  I feel like he might have liked that, though.

• 34:21Speaker 04

  Yeah.

• 34:22Speaker 02

  I think he would have liked that. It's quite an intro. I mean, it's always funny when you meet someone like David Bowie, like an icon, and you're like, oh, I loved that.

• 34:30Speaker 05

  Well, yes, obviously. Well, you know, obviously, yeah.

• 34:32Speaker 02

  So maybe he would have liked.

• 34:34Speaker 05

  Maybe, but the cra- I said, here's the crazy thing, and I'm actually just putting this together right now. That day, we were recording a song for his guitar player, uh, Reeves Gabriel's solo project. And I was just called in because they didn't have a drummer. And I was like, do you want to record a song with Bowie? He said, absolutely. So I got there, we have that conversation. He comes in, he's got this like big bag, um, and he sits down on the floor and kind of cross legged on the floor. He starts pulling out all of these magazines and postcards and photos. And he lays them out across the floor and he grabs a notebook. And he had no lyrics and he just sort of sat and looked at all these things. And he wrote this song, it was called, I'm Nothing Without My Face.

• 35:15Speaker 05

  And so he writes it out like this, and then it's time for him to do his vocal. He goes into the vocal booth, I swear to God, he's one take. And there's no, I mean, like, his voice, it's the voice. There's no effect, it's just exactly like this. You get chills, you're like, oh my God, that's the most reassuring, beautiful thing. This is real, you know? And then he leaves and we're just all so blown away. We're loading up all the equipment to split and I'm loading up the drums and stuff. And I look and there's a music stand. And the lyrics are still on the music stand. And it says, "I'm nothing without my face." And he had drawn a self-portrait in the corner. This sort of scribbly sketch where one eye was sort of big and the other one was small and spiky thing.

• 35:58Speaker 05

  And I'm looking at it and me and the other guys in the band, we're all looking at each other like,

• 36:02Speaker 02

  Who's gonna take?

• 36:02Speaker 05

  Who's gonna take that?

• 36:05Speaker 05

  My sister was the one that turned me on to David Bowie when I was maybe 12 or 13. So I snatched it.

• 36:12Speaker 05

  And I framed it and I gave it to my sister for Christmas. And she just gave it back to me in my closet. And it's funny because I never considered this until just now.

• 36:22Speaker 03

  Yeah.

• 36:22Speaker 05

  That that conversation that we had when we first sat down in the studio. Maybe that was the response to.

• 36:30Speaker 03

  What you said, yeah, like imperfections.

• 36:32Speaker 05

  Yeah, that's weird.

• 36:33Speaker 02

  Wow.

• 36:34Speaker 03

  Wow.

• 36:35Speaker 05

  Just another Tuesday night in the studio.

• 36:42Speaker 02

  How do you want the whiskey? Do you want it on ice?

• 36:44Speaker 03

  Neat, okay, neat, okay, we're going in, Ange. Going in. But we are. What are you doing after this, Ange? Um, I've got dinner plans, but that's fine. Who wins? Well, for ages.

• 36:55Speaker 05

  This is my last one of the day, so I'm in heaven.

• 37:00Speaker 03

  Okay, neat.

• 37:01Speaker 05

  How do you get them so crispy?

• 37:04Speaker 03

  Hot oil, you know that.

• 37:05Speaker 05

  I'm just asking.

• 37:06Speaker 03

  Oh, the Jennison's, Jennison's. Yeah, really hot olive oil. And then when it's hot, straight in. And don't play with them. I think everything, I bet in barbecues, people who don't know about barbecues, play with stuff too much.

• 37:17Speaker 05

  We have.

• 37:18Speaker 03

  You've gotta let it do its thing.

• 37:19Speaker 05

  We have a saying.

• 37:21Speaker 03

  Yeah.

• 37:22Speaker 05

  Barbecue.

• 37:23Speaker 03

  Yeah.

• 37:23Speaker 05

  If you're looking, it ain't cooking.

• 37:29Speaker 03

  Do you always fiddlin'? Are you a fiddler?

• 37:31Speaker 05

  No, huh?

• 37:32Speaker 03

  No, I'm a barbecue.

• 37:34Speaker 05

  Wait, what are we talking about?

• 37:35Speaker 03

  It's a very personal question.

• 37:36Speaker 05

  Hang on.

• 37:37Speaker 03

  Can I have an ice cube? Is there any ice cube? Do you want an ice cube? Please, yeah, I can't.

• 37:41Speaker 05

  No, I don't like to mess with it.

• 37:43Speaker 03

  Yeah, that's fine.

• 37:44Speaker 05

  Like, open up a little bit, because, I mean, you know, the most important thing is maintaining that consistent temperature.

• 37:48Speaker 03

  Yeah, yeah.

• 37:49Speaker 05

  And in order to do that.

• 37:50Speaker 03

  You gotta check it every now and then. Wait, why do you love bar- what?

• 37:54Speaker 05

  This is really funny, actually. Okay, so I grew up in Virginia. Northern Virginia, just outside of Washington DC. There's always barbecue around. When Nirvana got popular, my father told me, listen, buy a house. Don't be stupid. Small. Don't waste the money. Yeah. I was living in Seattle at the time. Yay. Yeah. I was living in Seattle at the time. So rather than buy a house in Seattle, which would have been worth a fortune, I bought a beach house in North Carolina. I, that's when I really became obsessed with barbecue. Yeah. Carolina barbecue. Right. Cause also barbecue is really regional in America. In America, yeah. There's so. In the south, totally different. There's diff, there's mid, I mean, you've got like Kansas City and that's kind of a sweeter. Sometimes there's a dry rub. Texas is just salt and pepper.

• 38:39Speaker 05

  That's basically it. It's almost like music. Yeah. Where Chicago's famous for the blues. Yeah. Um, Nashville's famous for country. Seattle's famous for underground rock and stuff like that. So that, the regional aspect of music and food, I think is so cool because there's something about the environment that influences those things. Yeah. It's like an accent, right? So I got really into that. So about 12 years ago, I broke, I broke my leg. I fell off a stage. Yeah. And was incapacitated. It was bad. At the end of that tour, we made this EP that was for free for our fans. There was this one song that was called Seven Corners that we'd been working on for 25 years.

• 39:22Speaker 05

  And I said, hey, maybe we should do Seven Corners. And Taylor, our drummer, says, dude, you're not gonna finish that song. You've been working on it for 25 years. I'm like, no, I could do it. He goes, how about this? Each one of us will give you a thousand bucks if you finish that song. And so I say like, well, I'm definitely like, I don't even care what it sounds like now. I'm gonna get $5,000. Yeah, yeah, yeah. So, so I finished the song and then we had one more trip to Europe. And our tour manager comes in, first day of the last trip, and he goes, okay, here's everybody's per diems for the tour. It was a thousand dollars. And Taylor says, everybody has to give their thousand bucks today because he finished the song. So I'm like, this is great. Except for Nate, our bass player. He goes, I got you something. And it was a big green egg. Ah, yeah. Smoker.

• 40:06Speaker 05

  I sit down with this thing and I start to learn to barbecue. And then you make that first like rack of ribs or something, brisket that's actually good. And you're like, oh. I'm a chef.

• 40:18Speaker 05

  The six months leading up to that, the kids are like, daddy, no more ribs. No more ribs, please. No more barbecue. And so, but then you get it right. So then you decide like, well, let's invite some people over.

• 40:30Speaker 03

  Yeah, yeah, yeah.

• 40:31Speaker 05

  And so the parties get bigger. Then the smoker gets bigger. So now you're like going from the big green egg to one that's like the size of this table. And they're like, that's not big enough. And so you start kind of upping your game. And around that time, I started, I was cooking for charities and things like that. But in Los Angeles, I noticed like the homeless population was growing. And there were more and more people on the street. And, you know, you can cook for a charity fundraiser and raise a bunch of money that's going to go to an organization. Or you can just pull up your smoker and cook a ton of food and give it to the people. So there was a place down the street from where we have our studio. It's a shelter that was, it was an old roller skating rink that they turned into this facility that was like,

• 41:14Speaker 05

  basically you can come in and you can have a warm place to sleep and you can have a good meal. But we're going to help you get back on your feet so that you can get back to life and have a beautiful life. And so I, we literally were like, I knocked on their door like, hey, we can cook for like five or 600 people. Can we, so we set up in the parking lot, we started doing that. So then I established this relationship with these people called Hope United. Now, those smokers, I should show you what it looks like.

• 41:40Speaker 03

  Yeah, I want to see the size of them.

• 41:42Speaker 05

  So this is what it looks like when you're cooking for 13,000 people.

• 41:45Speaker 03

  Oh my God, they're like mini trains.

• 41:48Speaker 05

  It looks like a train.

• 41:49Speaker 03

  Yeah, it does. They're huge.

• 41:51Speaker 05

  In doing that, you know, like there's a lot of people.

• 41:54Speaker 03

  Yeah.

• 41:54Speaker 05

  They're gonna have a good meal tonight.

• 41:56Speaker 03

  Yeah, of course, yeah.

• 41:57Speaker 05

  And so it's just a challenge of like, okay, so you do this thing and you have this tool or whatever. Like just do it.

• 42:04Speaker 03

  Yeah.

• 42:05Speaker 05

  And that's where it came from.

• 42:06Speaker 02

  I love that. Well, cheers to that, Dave.

• 42:08Speaker 05

  Cheers.

• 42:08Speaker 02

  Come on. Cheers, cheers, cheers.

• 42:11Speaker 05

  Okay, I'm going straight here.

• 42:13Speaker 02

  The whiskey that we're having, delicious, Jameson's Triple Triple. Which is triple distilled, triple cask, bourbon, sherry and chestnut.

• 42:20Speaker 03

  It's delicious.

• 42:20Speaker 02

  Irish whiskey.

• 42:21Speaker 05

  So what would a British barbecue be?

• 42:23Speaker 02

  Just, well, my memories of a barbecue, not maybe not now, but I think grown up, it was a bit shit.

• 42:29Speaker 03

  We definitely got bad.

• 42:31Speaker 05

  Like, I'm like. You don't say.

• 42:33Speaker 03

  Sausages, burgers, that is.

• 42:36Speaker 05

  Yeah, little crummy thing burgers. So in America, in the last 10 years, there's been this sort of like barbecue resurgence.

• 42:43Speaker 03

  Yeah.

• 42:44Speaker 05

  Where there's television shows.

• 42:46Speaker 03

  Oh, yeah.

• 42:46Speaker 05

  And there are competitions, like pit masters. Oh, yeah, like Bake Off. And there's all these people like, they're like competing to have the best barbecue. And I don't see barbecue as a competition thing, right?

• 42:59Speaker 03

  I think it's a personal thing.

• 43:00Speaker 05

  I don't want to put my mom's quiche against your mom's quiche.

• 43:06Speaker 05

  There's another way to say that.

• 43:09Speaker 05

  Fun intended. Sorry.

• 43:17Speaker 02

  I was before thinking, before you guys came in, about the relationship between, you, you had a great chemistry with Josh Ami, of course.

• 43:24Speaker 03

  Oh, yeah, I love Josh.

• 43:25Speaker 02

  I was thinking, maybe Dave and Angela are kindred spirits.

• 43:29Speaker 03

  Oh.

• 43:29Speaker 02

  A compatible list.

• 43:30Speaker 05

  You know, someone said that to me before I walked in this room. What did they say? They basically said, you guys, you're very much alike.

• 43:37Speaker 02

  You are.

• 43:38Speaker 05

  I am, really?

• 43:39Speaker 02

  Very similar.

• 43:40Speaker 05

  And then I heard your laugh, I was like, yeah, here we go.

• 43:42Speaker 02

  Here we go, here we go.

• 43:44Speaker 05

  Sister from another mother.

• 43:45Speaker 02

  Here we go. Here are the things, you both think everything is better with butter.

• 43:50Speaker 03

  Yeah, of course.

• 43:50Speaker 05

  That's just correct. Even my kids say that.

• 43:53Speaker 03

  Yes.

• 43:54Speaker 05

  Like, from a young age, I'd always say, everything's better with butter. Everything's better with butter.

• 43:59Speaker 03

  It is.

• 43:59Speaker 02

  You both have fantastic hair.

• 44:01Speaker 03

  Oh, thank you.

• 44:02Speaker 05

  You do, yeah.

• 44:03Speaker 03

  Thanks very much.

• 44:04Speaker 05

  You think?

• 44:04Speaker 03

  I do like your hair.

• 44:05Speaker 05

  I feel like, thanks, yours too. I feel like it's maybe we have the same haircut.

• 44:10Speaker 03

  Yeah, maybe, yeah. Mine can, yeah, it has, yeah.

• 44:14Speaker 02

  Dave, you have described good drummin' as feel. Angela, you said that about cooking before, you've been like, you just, you say, you just do it, or you reduce it, you just feel it.

• 44:23Speaker 03

  Yeah, yeah, that's true.

• 44:24Speaker 02

  Common thread. Um, Dave, you've performed for Paul McCartney, Angela, you've cooked for him.

• 44:30Speaker 03

  I have, yeah.

• 44:31Speaker 02

  Let's just round up, you're both best friends with Paul McCartney.

• 44:35Speaker 03

  If only.

• 44:35Speaker 05

  But this is the thing that I love. You have both said that you want to tap dance.

• 44:40Speaker 04

  Oh.

• 44:44Speaker 05

  What?

• 44:45Speaker 03

  Like, what?

• 44:46Speaker 04

  I know when I said it, I can't believe you said it. Yeah.

• 44:50Speaker 03

  I haven't got a tap shoes today, David, otherwise I'd do it.

• 44:53Speaker 05

  Well, here's what's sad, I do, and I still haven't done it.

• 44:56Speaker 04

  What?

• 44:57Speaker 05

  No.

• 44:57Speaker 04

  So what was that?

• 44:58Speaker 05

  This goes back a long, long time.

• 45:00Speaker 03

  Oh, my God, yeah.

• 45:00Speaker 05

  Where, oh, God, this is maybe 35 years ago. I thought, well, I could do that.

• 45:07Speaker 03

  Yeah.

• 45:07Speaker 05

  I mean, I have rhythm and I'm like ambidextrous or whatever.

• 45:11Speaker 03

  A little seizing, yeah.

• 45:12Speaker 05

  Probably pull it up, pull it up. And I'd always heard, and I don't know if it's true, that the first drummer to use a double kick drum set was like a tap dancer.

• 45:21Speaker 03

  Oh, my God, yeah.

• 45:23Speaker 05

  Started like, or whatever. And so I thought, well, shit, I want to try that. Like, someday, I learned, and someone for my birthday gave me the shoes.

• 45:32Speaker 03

  Oh, right.

• 45:33Speaker 05

  And I remember putting them on and like, click, click, click, click, click, click, click. I immediately turned them off, took them off. Because I had to turn them off. I took them off because I thought like, okay, if I'm gonna do this, like, this has to be like a next chapter.

• 45:47Speaker 03

  Yeah.

• 45:48Speaker 05

  I want this to happen when it's time.

• 45:50Speaker 03

  Yeah.

• 45:50Speaker 05

  Basically, I want this to happen when I have nothing else in my life.

• 45:54Speaker 04

  Right now.

• 45:55Speaker 05

  Like, at some point, when it's like, God, what else is there to live for?

• 45:59Speaker 03

  Let me get those shoes.

• 46:03Speaker 04

  That's what we can go dark to around them.

• 46:05Speaker 05

  I know, it's a bit tango. Wow.

• 46:07Speaker 03

  Yeah, we gotta learn that.

• 46:08Speaker 04

  Why did we get onto the huge one in tap dance?

• 46:09Speaker 03

  I think I've seen something. I just think being able to dance really well and properly, I think it's an amazing skill.

• 46:16Speaker 05

  Agreed.

• 46:16Speaker 03

  And I'd love to be able to do it properly. I mean, I've got rhythm, I can dance, I do all right, I know that stuff. But I'd love to be able to learn that. And I just think that sort of beat, you know, doing it quickly.

• 46:26Speaker 05

  How about this, I'll give you drum lessons.

• 46:28Speaker 03

  Yeah.

• 46:29Speaker 05

  And then you take those drumming skills and you parlay that into tap dancing. And then you teach me to tap dance.

• 46:37Speaker 03

  It's a deal.

• 46:37Speaker 05

  Your deal.

• 46:38Speaker 03

  Shake on the whiskey.

• 46:39Speaker 05

  Cheers. There you go. That's the show I want to see. We'll see you in 30 years. Yeah, please. Yeah.

• 46:45Speaker 03

  He's got a tour to do.

• 46:46Speaker 05

  I'll be 87 years old. I'm ready. I will be waiting.

• 46:51Speaker 02

  Dave Grohl, are you ready for your fast food quiz?

• 46:53Speaker 05

  Hundred percent.

• 46:54Speaker 02

  Okay, tell us your favorite way to eat eggs.

• 46:57Speaker 05

  Scrambled.

• 46:58Speaker 03

  Favorite sandwich, Philin?

• 46:59Speaker 05

  I would have to go with roast beef.

• 47:02Speaker 03

  Roast beef, nice.

• 47:03Speaker 02

  And what is your favorite herb?

• 47:05Speaker 05

  I would probably say rosemary.

• 47:07Speaker 03

  Oh, I like rosemary. What's your favorite, the dish you miss most when you're away from home?

• 47:11Speaker 05

  I would probably say my wife's pork chops. She makes a good.

• 47:20Speaker 03

  Yeah, nice.

• 47:22Speaker 02

  Dave Grohl, what is the best item to barbecue?

• 47:25Speaker 05

  I'm gonna go generally pork.

• 47:29Speaker 03

  Yeah.

• 47:30Speaker 05

  If you need a, if you wanna be more specific?

• 47:33Speaker 02

  I do.

• 47:33Speaker 05

  I would say ribs.

• 47:35Speaker 02

  Yes.

• 47:35Speaker 03

  Ribs. And what's your favorite barbecue utensil?

• 47:38Speaker 02

  Oh, it's personal.

• 47:41Speaker 05

  Basically just a kitchen towel.

• 47:44Speaker 03

  Okay.

• 47:44Speaker 05

  So a kitchen towel can really come in handy, because like I said, if you're looking, it ain't cooking.

• 47:50Speaker 03

  Yeah.

• 47:50Speaker 05

  So you're most, so when it comes time to open up your 300 degree smoker door, you grab your towel and you do that. And you're gonna pull a rack out and then you're gonna move things. It's the one thing that you need.

• 48:05Speaker 03

  Actually.

• 48:05Speaker 05

  Beyond the gloves and beyond like, because you're not really messing with anything.

• 48:08Speaker 03

  Yeah.

• 48:09Speaker 05

  And so, yeah.

• 48:10Speaker 02

  Finally, what would you say is the best dish from your childhood?

• 48:15Speaker 05

  I would say steamed blue crabs. Maryland blue crabs with Old Bay seasoning.

• 48:22Speaker 03

  Oh, I love Old Bay seasoning.

• 48:24Speaker 05

  You know, the boil, it could be anything from beer with lemons and Old Bay and stuff like that. But once the crabs are steamed, then you've got a long table that you just put newsprint over the whole table. You get like a bushel of crabs, all steamed, and you just dump them out around the table. And you have 12, 15 people sitting around a table just picking crabs.

• 48:48Speaker 03

  Yeah.

• 48:49Speaker 05

  For hours and hours and hours. And you just drink beers and you tell stories.

• 48:54Speaker 03

  Nice.

• 48:55Speaker 05

  And you, maybe like you throw a couple, some, you know, corn cobs and things like that in there, maybe some potatoes. But it's just, it's more, it's more of a communal conversation meal that that is like my number one favorite thing. I could do, I mean, you go home smelling like a corpse. Yeah. It's disgusting, but it's, I could spend, I could eat 25 crabs in that way. I'm not even kidding. We're gonna have to. Plus, there's so much salt, like the salt is just like, oh, then you're pounding cheap beer and then the salt. And you wake up the next day and your feet look like Fred Flintstone. It's like, oh my god. But it's my, it is really my favorite meal.

• 49:39Speaker 02

  Dave Grohl, we come to the end of the show question for your chance to win this Waitrose Goodie Bag. We've done the big shot for you.

• 49:44Speaker 03

  For you.

• 49:45Speaker 02

  All you gotta do is.

• 49:47Speaker 03

  Sorry. It's very dodgy this time.

• 49:49Speaker 02

  It's a new trolley, it's a new trolley, everybody.

• 49:51Speaker 03

  And it has two wheels.

• 49:52Speaker 02

  It's a new trolley. All you gotta do is answer this question.

• 49:56Speaker 05

  Oh, jeez.

• 49:56Speaker 02

  Okay.

• 49:57Speaker 03

  Oh, jeez.

• 49:58Speaker 02

  Hi, Dave. Thanks for coming on Dish.

• 50:00Speaker 05

  You're welcome.

• 50:00Speaker 02

  Truly one for the books.

• 50:01Speaker 05

  Love it.

• 50:02Speaker 02

  To win the Waitrose Goodie Bag, we have one simple task. Could you take a trip back in time to the first instrument you ever played? The trombone.

• 50:12Speaker 05

  Oh.

• 50:13Speaker 02

  Could you play us a tune?

• 50:15Speaker 05

  On a trombone?

• 50:15Speaker 02

  Yeah. I mean, they have one.

• 50:17Speaker 05

  Yes. We have one.

• 50:18Speaker 02

  No, you couldn't have. I'm gonna get my trombone.

• 50:21Speaker 05

  Yeah. Get the [bleep] out of here.

• 50:24Speaker 02

  Come on.

• 50:25Speaker 05

  My god. I haven't done this, I think, first of all. You're left-handed.

• 50:30Speaker 02

  Uh, yeah.

• 50:32Speaker 05

  Okay.

• 50:33Speaker 02

  I've never seen that trombone in my life. Okay, here we go.

• 50:36Speaker 05

  I don't know if I can do this.

• 50:37Speaker 02

  Okay.

• 50:37Speaker 05

  Okay. I literally haven't done this since I was eight years old. And I stopped playing it for two reasons. It was hard to carry to school.

• 50:44Speaker 02

  Yep.

• 50:44Speaker 05

  And I was not gonna get any checks.

• 50:46Speaker 02

  No. Unfortunately not, okay.

• 50:49Speaker 05

  Okay.

• 50:49Speaker 02

  Let's now enjoy Dave Grohl on the trombone.

• 50:52Speaker 05

  For the first time in 50 years?

• 50:55Speaker 02

  Yes! It's 50 years!

• 51:12Speaker 02

  Come on.

• 51:16Speaker 02

  Dave Grohl on the trombone. Yes. Rousing. Amazing. Glad I gave that up.

• 51:26Speaker 02

  I love that Dave Grohl playing that trombone on the brand new Foo Fighters album out this Friday. It's a trombone. There's no trombone. And Dave, that was so fun. The goodie bag is yours, of course. A round of applause for the one and only Dave Grohl, everybody.

• 51:42Speaker 04

  Thank you, Dave. Brilliant, so fun. That was good.

• 51:47Speaker 02

  A massive thank you to Dave Grohl for joining us on Dish. Yep. Now, we should be honest and... Always, Nick. Always. And let you know that we actually are pre-recording this section. I have it written here on this card. It says, because, quote, "There's a hunch that alcohol would be involved in the recording."

• 52:08Speaker 02

  So this is the team thinking that we'd be a mess after brushing shoulders with Dave Grohl. I know. No faith in us, Nick. No faith in us. Unbelievable. Don't be so ridiculous. So, yeah, okay. But massive thank you to Dave Grohl. I presume it was good.

• 52:25Speaker 02

  I presume he was funny and charming as ever. Let's hope so. Before we go, we've got an email from Caroline from North Carolina. She loves Dish. And she says, "Hi, Nick and Angela. For Valentine's Day, I made Angela's one pot spiced chicken with saffron rice, the same recipe she made for Nick Mohammed years ago, and it was amazing. My husband Abel said it was the best thing I've ever made." This chicken gets so much press. Love the chicken. Like, so much love. "I've attached some photos of our meal, along with a photo of Abel doing a breakdance move. We've been together 12 years and have never seen him do that before tonight. Perhaps Angela's chicken brought out those moves. Sending love from the South and keep up the great work." And thank you, Caroline.

• 53:10Speaker 02

  Yeah, so I've got the pictures here. That chicken, people love that chicken. It's so good, though. I've done it. So here's the start of the night. We're having a little candle there. At dinner. There's the chicken with the rice. Perfect, with some nice greens, fresh herbs. Very nice. And there they go, sitting down for their meal together. Yeah. Bottle of wine, bit of chicken. Oh, my God, he is doing it. Here's Abel, all of a sudden, being like, I know, I'll stand on my head. So there he is. So that's what your meals.

• 53:38Speaker 03

  The chicken does to people.

• 53:39Speaker 02

  Quite impressive. Well, thank you Caroline and thank you Abel. If you do want to get in touch with us, you can of course email us [email protected]. That is the way to get in touch with us. Send us your breakdancing moves. All right. Well, thank you for watching. Thank you for listening. We will see you next week for more.

• 53:58Speaker 03

  Dish.

• 54:03Speaker 02

  If that episode has left you wanting more, find us on Instagram, TikTok and YouTube. Just search Dish.

• 54:10Speaker 03

  If you want to make any of the meals I cook on Dish, head to waitrose.com/dishrecipes for all the ingredients and the recipes. Dish from Waitrose is a cold glass production.

• 54:22Speaker 04

  Waitrose, the home of food lovers.