Final Questions and Trombone Performance

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Available for a limited time, pick up a pack at Wake Trows today. Selected stores apply, subject to availability. Dish from Wake Tros is a cold glass production. This podcast may contain some strong language and adult themes . Hello, welcome to Dish from Waitrells. I'm Nick Grimshaw. And I'm Angela Hartley. And we are here for another episode of Dish. Indeed we are. Excited? I am excited today. We're recording this. No, I'm excited all the time to be good. Okay. All right. Of course. You. Oh bless you. Food. Great guests. Sometimes. Sometimes. No , I'm joking. Great guests. No duds, no duds, really. Today won't be rubbish. Today will be good. Today will be fantastic because we have Dave Grove coming to see us in a second. Dave Grohl, real life rock legend, of course, was in Nirvana. Yes. Foo Fighters. Them crooked vultures. Starring our best friend, Joshua Homie. Indeed, our very best friend. Now we're on a daily text, me and Josh. Hi Josh, how are you? Daily chat. Not daily. How often you text Josh Hummy? Just go morning, Josh. No, you didn't . I did text him earlier and said, Your mate's on. He goes, I know, Grimmie told me. I mean I don't text him. I did text him for this. Yeah. Because I thought, you know, maybe he could give us some intel on Dave Grohl. He did intel, great intel, yeah, 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. Um, also, he loves food, he loves to barbecue, he's a big drink fan as well. Loves whiskey. Loves whiskey. Is he a wine drinker? Do we know? Yeah, he's got wine collection, Dave. Oh wow, excellent. Yeah. Love that. Before we get Dave in, should we talk about asparagus? Let's do it. Because we're having asparagus with Dave. We are having asparagus, and you know why? It's asparagus season. Yay! 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 . Asparagus season to people that work at ditch. I think certainly chefs and cooks like it because it's the start of the spring season. Yeah. Um, I think they're very English., you know You don't grow them. I mean they are grown abroad. But I think having them when they're ripening season, which comes in about April time and it will go through to early June, and you get the Y 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 those are 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, they just give you they don't even give you cutlery, they give you the whole asparagus in your space to apparently the poshways do eat it with your hands. Oh okay. Apparently, yeah. All right, well I'll be posh and eat it with my handstick. I do love asparagus. Asparagus reminds me, I always think it's posh. Yeah. Is that true? Don't know. Seems to have that reputation. I don't know why. I think maybe because they're expensive. Uh-huh. How are you spending the rest of asparagus season? You're going away with it. Well, I'm gonna go away to an asparagus farm. Yeah, and we've got Neil's family coming down. Yeah, they're coming down for it. Yeah, we're gonna have an asparagus party. Yeah, I think it's so start with steam asparagus, then , then lamb with asparagus, asparagus tarts. Yeah, so it's all asparagus. And we wear asparagus outfits as well. Yeah, of course. Yeah, it's a huge season. I mean Christmas pails in comparison, doesn't it? Such a no-time. Get everyone together, presents, big meal. Big asparagus wrapped up. Oh, big asparaguses. Yeah. It's the most magical time of the year. 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. Always. Let's get him in. Imagine we came on stage of this good are we ready? We've got a little light drumming happening here. That's not coming through on the mics. Hi . Hello. How are you? Good to see you. How are you? I'm very welcome today. How many years? I'm very well, thank you. Thanks for coming to see us. This is the my favorite part of the entire day. Yes! What would you like to start with? A little a glass of red or I would love a glass of red. It's time, is the welcome our guest now, Angela. Time to welcome a Grammy award-winning musical artist who uh won't go on stage with the rest of the foo fighters until everyone has had alcohol and is ready for a laugh. Actually laughing and drinking alcohol. Here to recruit you as a new member of the Foo Fight Center. It's Dave Crow everybody . Dave Yes . Yes. When I heard that, I was like, hello . Alcoholic, laughing. Angela, hi. It's hello, yes. Yeah, yeah, before and after but is that true that you like to is that a genuine thing that we we have to laugh or isn't happening? Yes. I mean I think that um first of all we've been a band for a long time. It's been thirty years and so we've kind of grown up with each other 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. And I mean, it's like you get to experience this communal joy and love of music and energy. The cocktail thing is funny. Free 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. Right. And I was like, oh Jesus. Well you know well or something . I had to go basically well it's a it's it was something with my throat that needed to be looked at. And I thought, okay, this is it. They're gonna tell me that uh 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's just relax. And he'd say, Okay, now say E, and I'm going, E 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 warm-ups? I said, no, I don't. And he goes, okay. Do you do like vocal cool downs after a show? Said no and he said, well what do you do before I gig? I said, honestly. 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. Yeah. 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 band prayer. And then someone will say 15 minutes and I I open one more beer and have one more shot. Yeah. And then hit the stage. And my doctor said , just don't change what you're doing. It's working. And I was like, okay, great. And we're doing it. And that's it. It's on doctor's owners. There has to be joy when you hit the stage because you're going to Yeah, that we can sense it and feel it through. That is a fantastic pre-show ritual. Yeah, I think that's pretty good. A busy Saturday night at Murano, Michelin Star. Like go, go, go. What's the We have done it when we've done big festivals. Like when I've cooked with mates of mine, and we'd we'd cooking for like 200. There's a mate of mine, Mitch, that his pre-cooking is a bottle of um Armagnac. Oh. And he'll literally, like you'll start in 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 at I said, Mitch, you're about to kill me here. I can't do that Well you know, it's actually so when we do barbecue, we make barbecue sometimes. That's a long cook. Yeah, yeah. It depends on what you're cooking, but it's often it can be anywhere from sixteen to twenty-two hours where you're basically just tending a fire, you're maintaining a consistent temperature. And so it's mostly about fire management and watching your gauges to make sure that everything stays at that temperature. 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 for homeless shelters all over Los Angeles. We had six gigantic , I'll show you a picture of six gigantic smokers. Oh my god. It was six thousand pounds of pork shoulders. Wow. And to be pulled to be made into Carolina-style sandwiches, whatever. Yeah. And if there's a hundred people, eight hundred people, a thousand people in a line. The only thing that's gonna get you through that service is a bottle of whiskey. Yeah, yeah, yeah. I'm with you now. And so you kind of you hit the second wind where you're like, all you want to do is you' sore exhausted that you're like enough I love you saying that and Ang being like absolutely I hate it . Hey, we should talk about as well just before you came in, we were talking about how we had Josh Homie on and he talked about your barbecue and skills. So we want to talk about them. But he said to ask you about the time he fell asleep on a plane from New York City. Oh God. And that was it. So for anyone who's ever met Josh, 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, and we're surrounded by all of these uh businessmen. And I was sitting next to Josh and Josh stays up late. He sits down next to me and immediately falls asleep. All right, so we're on a flight. The first class section is totally silent and Josh has a nightmare. And totally silent businessmen with their newspapers and Josh jumps up and he goes, oh my God . Everybody and I mean like you know that's kind of a vulnerable space. There's nowhere to run. And Josh, of all people, chumps up and scared the shit out of the entire earth. So the rest of the flight everyone was just right after you waiting for some I don't think I ever sat next to him I was like I can't be next to you and then he went right back to sleep. That is so good. We always like to 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. Right. Yours was so incredible and elaborate and specific. Poetic. It was beautiful. Okay, this was Dave Grohl's Food Likes list. Uh fried chicken with good champagne, Korean bulgogee, uh poke, pesto, North Carolina barbecue, Maryland blue crabs, mashed potatoes, wood-fired steak, sushi, sashimi, shabu shabu, curries, cheese, stronger the better, blueberry muffins, German sausage, schnitzel, lamb chop, schwama, oysters, clams, mussel, stromboli, popcorn. Buffalo wings, Sunday roast, corn on the cob, cornbread, Mexican street corn, gumbo, colesor, grilled asparagus, good bolonese. Yeah, not bad. Good chili, good carbonara, fish and chips. These are amazingly. 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? Well, so I just started going . It's like I got to the point where I should just say, I f need anything. Less poetic, but it's like save me whatever. Yeah. But all of those things for very specific reasons. Yes. Yeah. I like that you put like good bolognese and good chili because I I see things that they're like, oh yeah, I like good. Yeah. Obviously we do like good. But do you have like a a a favorite pasta memory? Because I think when you have a good carbonara and I don't know maybe, Rome. Proper bolognays. 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 So there was a lot of Italian food in Northeastern Ohio. So my father had this bolognaise recipe. You don't use tomato sauce, you know, it's just paste. Yeah. 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 way to eat onions. It's butter, it's olive oil, it's panchetta, and then it's onions, soften the onions and then the carrots and bay leaves but it has it has nutmeg and so as you you wind up after browning the the meat you throw in the bay leaves and then you wind up with red wine and then the broth or whatever but it's the nutmeg that really gives it that yeah, it really kind of brings everything out. Yeah. But to me, like of that's my kind of bolognaise. I will eat like a red ragu any day of the week. That's great. But like a bolognaise that you could make a sandwich out of. Yeah. You know what I mean? Like that to me is like good bolognaise. That is, no. Yeah, yeah. I love all the little spices 'cause the thing we do at Christmas, Annalini, 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. This tiny little village. But it's the same as the nutmeg. You know, where would that suddenly come? It's not a traditional thing. I love that. I'm gonna try it next time. Especially like when you know talking about there's there's really old traditional barbecue recipes and they're not complicated. Well that'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. Yeah. And then from Jimi Hendrix , you wind up with Radiohead. And then from Radiohead, you wind up with whatever comes next. They're based up on the same principle. But it's a like it's an evolution or mutation of those things. Yeah. 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 and making food and eating food. Well, 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? Yeah. A lot of musicians I speak to love cooking because you know they get to be back home and it's control and the one thing you can't do on the road and you can't be. Stabilizing. Yeah. Yeah. But did you like food before touring or do you think that touring led to that? 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 to if she were to make a turkey, we would have that turkey would last for two weeks. Yeah. And it was like crepes or it was, you know, uh the about pasta or whatever. So I basically just ate anything that she put on the table. So what do you like when you 'cause if I've been away and I've been away from home, I always want like a chippy. Right. But is there anything that you have like you've you know been on a crazy touring schedule there? Is there a meal that you're like that that's like my sort of bring me back to myself meal? 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. And do you like because it is one of those things that you I mean maybe you can do it on the road. Do you ever say I need a rider? This is hilarious that you mentioned this. Do you know this? No. Okay . So apparently there,'s such a thing that artists, musicians have hotel riders. Uh-huh. Do you know this? Well, I've heard of riders, yeah. Okay. What? So there's a backstage writer. Yeah, but not a hotel rider. Apparently I've had one for the last twenty years. And I'm like, I had no fing clue. And so I was like, I thought everybody gets the cheese plate in the humidifier. Like what apparently that's like specifically I had no clue. Right? And so we were on tour in Australia. We were on tour in Australia. And I've so and the person who takes care of that says, uh, yeah, you well, you're hotel writer. It's the bottle of champagne, which I never open, uh, the cheese plate, which I decimate when I walk into the room, and then he better fart. And so um which doesn't work. Yeah. I never even plug it in. No. 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 Red, 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. And then I realized like, you know what? Yeah, I don't wanna burn down the f<unk>ing hotel but I damned in it. So but that. Yeah. Yeah, anything but that. So that I that's what I always wanted. Um the rest of your likes we'd loved was wine-based. Um so wine, red, Californian, Argentinian, French, Italian, Spanish, Australian, and dessert wine. I do. So what wine you deserve? It's one of the funny things when a when you first start not collecting wine , but realizing like, ooh, I I'm gonna buy nice good wine. Yeah. So you buy a good bottle of wine and you think like, okay, I'm gonna save this for a special. I was just gonna ask you . And you've come home from the studio and you're like,, well well , I could have that one or I could have that one. But it's Tuesday night. I probably shouldn't Oh well the whole thing. It's a special day. I'll save it for two. So um but I do I like big full bodied 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. I think someone like someone healthy. Some doctor somewhere. Your 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. Yeah. Not the entire bottle. No, I'm always like out there. Yeah. That being said, this is delicious. Please tell you. On doctors' orders, who are we to argue with Italian doctors? Do you know what I mean? Yeah, other doctors. Yeah. Yeah, I think so. Do you think it's true, Ange? I th I think it's true. Oh well, thank you. There isn't, then you feel there is. Mmm. But um 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? 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. It doesn't matter. Actually you know what? There was once when um 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 um from Napa Valley in California. It was a a winery called Cliff Leday. 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 martial amplifier and all the knobs are turned up to 11. And I'm like, okay, like it's really good it's a good red. Yeah. But I'm like, okay, it's also like funny and good gift. Pretty nice gift. Yeah, good gift. 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 sounded like a Pepsi . I was just like, whoa . And then another bottle arrives. And I'm like, f 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. It was a great night. And that wine. Yeah. What was that wine? And it was like it was an Obreon. It was a Chateau Aubrey. But and I don't remember what year. But I'm like, ooh, Aubrey, 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 was I said to my wife, I'm like, we should get some of that for the new wine room. So I Google it. Holy I just drank twenty thousand dollars worth of wine. I'm like I was mortified. So I immediately emailed this person. I'm like, I'm so fing sorry and the response was that's what it's for right and I was I thought like I'm gonna buy cases of this. Yeah. I did not like this. Oh yeah. Those will disappear on a Tuesday night. No 20 grand Tuesday, please. No. We should talk about this. Yeah, what do we have? What's the right thing? So we have a Spanish style slow cooked. What does that mean? Yes. 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 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 it with some asparagus that are in season now coming in. And then some little roasted potatoes with some comfy garlic and rosemary as well. Amazing. Thank you. This is so delicious. So thank you. How like okay. Okay, cereal. Slow, so it's slow cooked. Slow cooked, yeah. So low temperature, about 140. Um even yeah, and for about three and a half hours to four hours, depending on the side. And you've just got to ha make that it's pulling apart. Well, I mean you know it's foiled or not foiled in the boil 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. Oh, this is a a recipe by Jose Pizarro. Yeah. Right? He's brilliant, Jose. He's a great mate of mine and he cooks amazing stuff. So this is his recipe. So tell us how we make this slow cooked lamb, please. So you take your lamb shoulder, um, you cover it with some smoke 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. Clear on the lamb and then 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 slow roasts and then the last 30 minutes sort of tape foil off so you can get that nice crispiness, reduce the sauce a little bit, and then you want it to pull apart. Delicious. And then the sherry, what are you getting from the sherry? Well, I think you get that lovely, sort of um oaky, sort of nutty flavour 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. Okay, well if you want to get this recipe, waitross.com forward slash dish recipes, you will get Jose's recipe on there. The wine we're drinking is a Rioca reserva, mature Spanish red, which is perfect pairing for rich, slow-cooked Spanish lamb. We also have whiskey. If you want a whiskey wh uhiskey we thought it was a dessert. I mean it would be rude not to. Right. Yeah. Perfect. What's your favorite whiskey? You Scotch, you Irish whiskey or what I really, really love, I love bourbon. I do. But I also love blended whiskies. Yeah, I do. Yeah. 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. Yeah. Definitely. We've done that. It's the ground world. I'm telling. It's not me. It's got nothing to do with me. No . Dave is here for many reasons. Well, first of all, it's asparagus season. Second of all, I finally have someone to celebrate it with. Where have you been all my life? I know. We also, you know, have a new record from the Foo Fighters to talk about. Yay! Which is such exciting news that we have brand new stuff from the Foos. Congratulations On this new record. How uh does it feel to, you know, return with brand new music? Is it something that you're excited about? Do you get nervous? Is there anticipation? How are we feeling? So we've been a band a long time. Yeah. And we made a bunch of records. So this is our 12th of them. I think. Yeah. And um you make different records for different reasons and they have for happen at different times and they have different sounds. And 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 like sleepy acoustic Eric Clacton phase you know ballads and shit and that's just not who we are yeah so so there's this like beautiful liberation and you know what? I'm just gonna scream bloody murder for the next like four minutes. And um, and it feels really good. So you you shouldn't really release a record until you're entirely uh happy with it or feel like fulfilled or satisfied or proud of what you've done. So you kind of can't wait for people to hear it. Yeah. 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 d w there are people that we work with, we've been working with for 35 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 we get to go to Japan again. Yeah. You know, we get to go play another festival somewhere. And it's we're genuinely grateful and appreciative for that one. Yeah, and then so the albums are this Friday, 24th of April. It's called Your Favourite Toy. And then there's gonna be also uh two massive shows um at Anfield in Liverpool, 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. I can't wait. Uh-huh. First of all, we've 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. Yeah. It's like we'll 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 we 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. And then do the whole family go to like do people be like, Oh my god, Tokyo, I'm coming. 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. 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 and fried chicken and doing the whole thing. But um but um you know, then we would land in like Stockholm. Yeah. 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 of like idea of everything. Yeah. So it's really fun. But it's also really fun to like be on stage and you're like killing it and you're having the best audience. And you look over on the side of the stage and like someone's child has like the the headphones and they're just on the side of the stage like so because they don't care. They don't they could give a sh they don't care. Really don't care. This again no difference. I love that. 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 gotta go and see that exhibition. Oh we've seen it. Well it depends. I'll tell you what we are big on is band dinners. Mm-hmm. We love to have dinner together and we do it on every almost every day off. Yeah. 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 and 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 f now. Yes, come on. Fun. But that follows what you said about your mother, like sitting around the table and sharing together. 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. Like who? Well I'm not going to say. Anyway, but all the ones that you think are like that. But you know, you don't see it when you see you guys. We went to Glassbury and you're so close. You're seeing the eye contact between the people playing. Oh yeah. You know, someone's looking over and sort of, you know, and you're they're responding to each other. And actually the best bands in a way, they've obviously playing to the audience, but they're in their own worlds. They're actually playing for each other. And now I think is when it becomes magical. Yeah, like if you like 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. Oh. He was recording this twenty five years ago or twenty six years ago. And um I had just seen him perform at a 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. Like it was such a trip uh 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 . So the first thing that came out of my mouth, like an idiot, I said, well the first thing I noticed was all of your imperfections . Right. Wow. Right. Right. I backpedaled so fast. I don't know how I got out of that one. But it was like, I would never say that to anybody. Let alone David. Isn't that horrible? Yeah, he would have. I think he would have liked that. It's quite an intra I mean it's always funny when you meet someone like David Bowie like an icon and you're like, Oh I loved that. Well yes, obviously. Well you know it's obviously funny. So maybe he would have liked maybe but the cre uh so here's a 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 uh I was just called in because they didn't have a drummer and it's like, Do you want to record a song with Boy? I 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 uh 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 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 has one take. And there's no I mean, like his voice, it's the voice. Yeah. 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. He's 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 the 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-port rait in the corner at this sort of scribbly sketch where one eye was sort of big and the other one was small and spiky thing. And I'm looking at it and me and the other guys in the band were all looking at each other like who's gonna take that ? My sister was the one that turned me on to David Bowie when I was maybe twelve or thirteen. So I snatched it. Yeah. And I fram ed 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. Yeah that that conversation that we had when we first sat down in the studio maybe that was yeah the response to what you said yeah imperfections yeah that's weird. Wow. Wow. Just another Tuesday night in the studio. How do you want the whiskey? Do you want it on ice? Neat. Neat. Okay. Neat. Okay, we're going in, Anj. Going in. What are you doing after this, Anj? Um, I've got dinner plans, but that's fine. Who wins? For ages. This is my last one of the days, yes. I'm in heaven. Okay. Okay, neat. How do you get them so crispy? Hot oil, you know that. Oh, the Jamesons. Uh yeah, really hot olive oil. And then one it when it's hot, straighten. And don't play with them. I think everything all but in barbecues, people who who don't know about barbecues play with stuff too much. We have you've gotta let it do its thing. We have a a uh thing. Yeah. Barbecue. Yeah. If you're looking, it ain't cooking. Oh. Do you always fiddling? Are you a fiddler? No, huh? No. On a barbecue. Wait, what are we doing? That's a very personal question. Can I have an ice cube? Is there any ice cube? Do you want ice cube? Please, yeah, I can't stretch. Um no, I don't like to mess with it. Yeah. That's it. Like uh open up a little bit. Cause I mean, you know, the most important thing is maintaining that consistent temperature. Yeah, yeah. And in order to do that You gotta check it every now. Wait, why do you love bar what how what this is really funny actually? Okay, so I grew up in Virginia. Uh-huh. 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. 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. Because also barbecue is really regional. Yeah, in America, yeah. There's south, totally different. There's different 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, that's basically it. It's almost like music. Yeah. Where uh Chicago 's famous for the blues. Yes. 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. So I got really into that. So about twelve years ago, I broke I broke my leg. I fell off a stage 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. 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 can 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 like I don't even care what it sounds like now. I'm gonna get five thousand dollars. Yeah, yeah, yeah. So I finished the song and then we had one more trip to Europe, and our tour manager comes in first the day of the last trip and he goes okay here's everybody's per diem 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 f this is great. Except for Nate, our bass player. He goes, I got you something. And it was a big green egg. Uh smoker. 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, or brisket that's actually good and you're like oh I'm a shit the six months leading up to that the kids are like Daddy no more ribs no more ribs please no more barbecue But then you get it right. So then you decide like some people over here. 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 games. 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 gonna 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 a it was an old roller skating rink that they turned into this facility that was like basically you can come in and you can have a warm place to sleep and you can have a good meal. But we're gonna 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 and knocked on their door like, hey we can cook for like five or six hundred people. Can we okay so we set up in the parking lot? We start 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. Yeah, I want to say the size smokers. So this is what it looks like when you're cooking for thirteen thousand people. Oh my god. They're like mini trains. It looks like a train . Yeah, it does. They're huge. In doing that, you know like there's a lot of people. Yeah. They're gonna have a good meal tonight. Yeah, of course. Yeah. And so it's just the challenge of like, okay, so you do this thing and you have this tool or whatever. Like just do it. Yeah. And that's where it came from. I love that. Well cheers to that. Cheers. Come on. The whisky that we're having, delicious, Jameson's Triple Triple, which is triple distilled, triple cask, Bourbon Sherry, and Chestnut. It's still Irish whiskey. So what would a British barbecue be? Uh just well, my memories of a barbecue. Not maybe not now, but I think growing up always a bit shit. We definitely got better. You don't say a sausage sausages, burgers, th this made uh so in America in the last ten years there's been this sort of like barbecue resurgence or where there's television shows. Oh yeah. And they're competitions like pit masters. Oh yeah, like that. There's all these people like that are like competing to have the best barbecue. And um I don't see barbecue as a competition. No. Right? I think it's a person. Like, I don't want to put my mom's quiche against your mom's quiche . There's another way to say that. intended . Sorry. I was before thinking before you guys came in about the relationship between w you you had a great uh chemistry with Josh Homie, of course . I was thinking maybe Dave and An gela are kindred spirits. Oh. I've compiled a list. 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 alive. You are really Very good. Here we go. Here we go. Okay. Here we go. Here are the things. You both think everything is better with butter. Yeah, that's a good thing. That's correct. Even my kids say that. Like from a young age, I'd always say everything's better with butter. You both have fantastic hair. Oh, thank you. Yeah, you do, yeah. I do like your hair. I feel like your embrace. Yeah, maybe. Yeah. Mine can . Yeah. Dave, you have described good drumming as feel. Angela, you said it uh that about cooking before. You've been like you just you you say you just do it or you reduce it, you just feel it. Yeah, yeah, that's true. Common thread. Um Dave, you've performed for Paul McCartney. Uh Angela, you've cooked for him. I have. Let's just round that up. You're both best friends with Paul McClellan. If I only But this is the thing that I love. You have both said that you want to tap dance. Oh I haven't got a tap shoes today, David. Otherwise I'll do it. Well guess what's sad? I do, and I still haven't done it. No. So what was it? Oh my god. Yeah. Where God, this is maybe thirty-five years ago, I thought, um, well I could do that. Yeah. I mean I have rhythm and I'm like amb estrous or whatever probably pull it up pull it off. Yeah. And uh 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 a like a tap dancer. Oh Michael Dance,ah. yeah Ye. Yeah, yeah. And so I thought, well shit, I want to try that. Like someday, uh I'm gonna learn. And someone for my birthday gave me the shoes. Oh right. And I remember putting them on and like click, click, click, 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 yeah. I want this to happen when it's time. Yeah. Basically, I want this to happen when I have nothing else in my life. Yeah. When it's like got what else is there to live for me? Wow. Why did we get onto the you didn't tap dance? Being able to dance really well and properly, I think it's an amazing skill. Agreed. And I'd love to be able to do it properly. I mean, I I've got rhythm, I can dance, I do all right, all right. But um, but I'd love to be able to learn that and I just think that sort of beat, you know, doing it the quickly. How about this? I'll give you drum lessons. Yeah. And then you take those drumming skills and you parlay that into tap dancing. And then you teach me the tap dance. That's a deal. Shake on the whiskey. Yeah, there you go. That's a show I want to see. Right. We'll see you in 30 years. Yeah, but it is. He's got a tour to do it. I'm ready. I will be waiting. Dave Grohler, are you ready for your fast food quiz? 100%. Okay. Uh tell us your favorite way to eat eggs. Scrambled. Uh favorite sandwich villain. Um I would have to go with uh roast beef. Roast beef. Nice. And what is your favorite herb? I would probably say rosemary. Oh, I like rosemary. What's your favorite the dish you miss most when you're away from home? Uh I would probably say my wife's pork chops. She makes a good Yeah. Yeah, nice. Dave Grove, what is the best item to barbecue? I'm gonna go generally pork. Yeah. If you need a s do you wanna be more specific? I do. I would say ribs. Yes. Ribs. And what's your favorite barbecue utensil? Oh. It's personal. Uh basically just a kitchen towel. Okay. So a kitchen towel can really come in handy. Cause like I said, if you're looking it ain't cooking. Yeah. So you're most so it when it comes time to open up your three hundred degree smoke or door, you grab your towel. and you do that Yeah. And you're gonna pull a rack out and then you're going to move things. It's it's the it's the one thing that you need. Absolutely beyond the gloves and beyond like because you're not really messing with anything. Yeah. And so yeah. Finally, what would you say is the best dish from your childhood? I would say steamed blue crabs. Oh. Maryland blue crabs with old base seasoning. Oh, I love it. And which is, you know, the the boil, it could be anything from beer with lemons and old bay and uh stuff like that. But um, once the crabs are steamed, then you've got a long table that you just put newsprint over the whole table and you get like a bushel of crabs. All seam and you just dump them out around the table and you have twelve, fifteen people sitting around a table just picking crabs for hours and hours and hours. And you just drink beers and you tell stories 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 you I could spend I could eat twenty-five crabs in that way. I'm not even kidding. 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 . Dave Growe, we come to the end of the show question for your chance to win. This waitress goodie bag. We've done the big shot for you. For you. All you gotta do is sorry. Oh. It's very dark. It's a new trolley, everybody. And it's two wheels. It's a new trolley. All you've got to do is answer this question. Oh, jeez. Okay. Oh, jeez. Hi Dave. Thanks for coming on Dish. You're welcome. Truly one for the books. Love it. To win the waitress goodie bag. We have one simple task. Could you take a trip back in time to the first instrument you ever played? The trombone. Oh. Could you play as a tune? On a trombone. Yeah. I mean they have one. No, you could not I'm gonna get my trombone. Yeah. Get the f out of here. Come on. Oh my god. I haven't done this. I think. First of all. Oh, oh. Do you're left-handed. Uh yeah okay I've never seen that trombone my life okay here we go I don't know if I can do this okay 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 yeah and I was not gonna get any chicks. No . Unfortunately not. Okay. Okay. Uh let's now enjoy Dave Grohl on the Trumbone. For the first time in 50 years. Yes! Yes . Rousing. Amazing. Glad I gave that up. Woo ! Oh, I love that. Dave Growe 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. Uh round of applause, the water , Dave Grohl, everybody. Thank you, thank you, Dave. Brilliant. That was good . A massive thank you to Dave Grohl for joining us on Dish. Yep. Um now we should be honest and close to the Always and let you know that we actually are pre-recording this section. Um I have it written here on this card. It says because quote, there's a hunch that alcohol would be involved in the recording . 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. Don't be so ridiculous. So yeah, okay. Uh but massive thank you to Dave Grohl. I presume it was good . I presume he was funny and charming as ever. Let's hope so. Uh 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. Uh 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 like so much love. I've attached some photos of our meal uh along with a photo of Abel doing a breakdance move. We've been together twelve years and have never seen him do that before tonight. Perhaps Angela's chicken brought out those moves. Uh sending love from the south and keep up the great work. Um thank you, Caroline. 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, having a little candle there. Little dinner. There's the chicken. with the rice Perfect with some nice greens, fresh herbs. Very nice. Um there they go, sitting down for their meal together. Yeah. Bottle of wine. Oh my god, he is doing it. Here's April. All of a sudden, being like, I know, I'll stand on my head. So there he is. So that's what your meals the chicken does to people. Quite impressive. Well, thank you, Caroline. And thank you, April. Uh, if you do want to get in touch with this, you can of course email us dish at waitrails