From The Shack

Welcome back to another episode of Shack Bites , the mini-show from From the Shack where we chat about what we’ve been cooking, what’s been working, and the food we reckon you should try for yourself! This week, Dec is bringing the burger game strong, with a cracking burger topped with brisket, plus a chicken dish with a creamy peppercorn sauce. Meanwhile, Steve’s firing up the Monolith Kamado to knock out some simple but seriously tasty chicken satay skewers. Three dishes, plenty of inspiration, and the usual food chat from the Shack. Let’s get into it! 🔥 Dec’s brisket-topped burger A burger is always a good idea, but Dec takes things up a notch by topping his with brisket. Because sometimes a burger just needs a bit more beef! We chat about how it came together and why this is one for the burger lovers. Dec’s chicken with peppercorn sauce Dec also gets stuck into chicken with peppercorn sauce — a proper flavour-packed dish that brings a bit of restaurant-style comfort food to the table. Another great reminder that cooking over fire and good food don’t have to mean low and slow every time. Steve’s chicken satay skewers on the Monolith Kamado Steve gets the Monolith Kamado fired up for chicken satay skewers. Easy to prepare, full of flavour and ideal for cooking over charcoal, this is a great option when you want something a little different from the usual BBQ favourites. Whether you’re after burger inspiration, a comforting chicken dish or something quick and tasty from the kamado, there should be something here to get you thinking about your next cook. What have you been cooking lately? Are you loading your burgers up with brisket, trying new chicken recipes or getting creative with your kamado? Let us know what you think, tag us in your cooks and send us your questions. We love seeing what the From the Shack community is getting up to, and your ideas could make it into a future episode! Keep an eye out for community news, upcoming events and more BBQ inspiration in our regular episodes. 📸 Instagram: https://www.instagram.com/fromtheshackpod/ ▶️ YouTube: https://www.youtube.com/@fromtheshackpod 🎵 TikTok: https://www.tiktok.com/@fromtheshackpod 💬 Join the From the Shack WhatsApp community: https://chat.whatsapp.com/D1n16JqsWCfIkMTG0aAfRQ?mode=gi_t 📧 Email: fromtheshackpod@gmail.com 🔥 Steve — Charred Food Co: https://www.instagram.com/charredfoodco/ 🥩 Dec — Cheshire Grill: https://www.instagram.com/cheshire_grill/ If you enjoy Shack Bites, give us a follow, subscribe, leave us a rating or review, and share the episode with a mate who loves good food and cooking over fire. Thanks for listening, and we’ll catch you on the next one! From the Shack — BBQ, cooking, recipes, techniques and good food with good people. #ShackBites #FromTheShack #UKBBQ #BrisketBurger #ChickenSatay #MonolithKamado #BBQRecipes #LiveFireCooking 🍔 What We’ve Been Cooking💬 Get Involved!📲 Follow From the ShackFind us individually

The nights are drawing in, the temperature’s dropping, and the weather’s doing its best to put us off cooking outside. But does that mean BBQ season is over? Not a chance… or at least, that’s what we want to find out!Steve and Dec are back in the Shack for another episode, catching up on what we’ve been cooking, what we’ve been eating, and what’s been happening in our world of BBQ.We’ll also get into the latest news from the UK BBQ community, share your comments and questions, and have a look at what’s coming up.🔥 Main Topic: Does UK BBQ Hibernate Over Winter?Is the UK BBQ scene too focused on summer? As soon as the nights get darker and the weather turns miserable, do we all pack the grills away and wait for spring — or is winter actually one of the best times to cook over fire?We’re getting stuck into the realities of winter BBQ, from dealing with cold temperatures, rain and wind to keeping your fire under control when the weather isn’t playing ball.We’ll chat about the cooks that really come into their own during the colder months, whether that’s slow-cooked comfort food, proper roasts, steaks over fire or something a little more adventurous.But it’s not just about what we cook at home. What happens to the wider UK BBQ scene when summer ends? Do events, classes, pop-ups and businesses slow down too much? Could winter be an opportunity for the BBQ community to keep things moving, get together and give people more reasons to cook outdoors all year round?And perhaps the biggest question of all: are we missing a trick by treating BBQ as a summer hobby rather than a way of cooking all year round?💬 We Want to Hear From You!We want to know how you approach BBQ when the weather turns:Do you keep cooking outside through autumn and winter, or pack everything away until spring?What’s your favourite winter BBQ cook?What advice would you give someone who wants to keep cooking outdoors in the colder months?Should the UK BBQ scene be doing more to keep things going over winter?Drop your thoughts in the comments, tag us in your cooks and get involved in the conversation. We love hearing what you’re up to.📲 Keep in Touch with From the ShackFollow the podcast:📸 Instagram: https://www.instagram.com/fromtheshackpod/▶️ YouTube: https://www.youtube.com/@fromtheshackpod🎵 TikTok: https://www.tiktok.com/@fromtheshackpod💬 Join the From the Shack WhatsApp community:https://chat.whatsapp.com/D1n16JqsWCfIkMTG0aAfRQ?mode=gi_t📧 Email: fromtheshackpod@gmail.comFind us individually:🔥 Steve — Charred Food Co: https://www.instagram.com/charredfoodco/🥩 Dec — @cheshire_grill: https://www.instagram.com/cheshire_grill/If you enjoy the show, give us a follow, subscribe, leave a rating or review, and share the episode with a mate who loves cooking over fire.Thanks for listening, and we’ll catch you next time!From the Shack — BBQ, cooking, recipes, techniques, the UK BBQ scene and good food with good people.#FromTheShack #UKBBQ #WinterBBQ #BBQPodcast #LiveFireCooking #BBQCommunity

Dec’s back! We’re back to our regular host line-up for another Shack Bites, and this time we’re talking about four dishes we’ve been cooking up lately.As always, it’s a bit of a catch-up, a bit of food chat, and a chance to share what we’ve been getting up to around the BBQ and kitchen.What we’ve been cookingSteve’s cooksSuper Easy Chicken Satay Skewers Steve has been keeping things simple with a cracking chicken satay skewer dish. Quick, easy and packed with flavour — proof that you don’t need to spend hours cooking to knock out something tasty.Beer & Chocolate Chilli One of Steve’s reliable fall-back recipes. A proper comforting chilli with the depth of beer and chocolate bringing extra richness to the party. Ideal for cooking up a batch and letting those flavours do their thing.Dec’s cooksGozney Cooking Dec has been putting his Gozney to good use, getting stuck into another cook and making the most of that seriously useful bit of kit. We chat about what he’s been making and how it’s been going.Fire Pot Beef Bourguignon Dec has also been cooking up a beef bourguignon in the fire pot — a hearty, slow-cooked classic that’s right at home over fire. Rich, comforting and full of flavour.Four different dishes, a few ideas to steal for your next cook, and plenty of the usual From the Shack food chat.Get involved! What have you been cooking lately? Tried any of these dishes, or got a recipe you reckon we should have a go at? Let us know in the comments or tag us in your cooks — we love seeing what the community is getting up to.Follow From the Shack📸 Instagram: https://www.instagram.com/fromtheshackpod/▶️ YouTube: https://www.youtube.com/@fromtheshackpod🎵 TikTok: https://www.tiktok.com/@fromtheshackpod💬 Join the From the Shack WhatsApp community: https://chat.whatsapp.com/D1n16JqsWCfIkMTG0aAfRQ?mode=gi_t📧 Email: fromtheshackpod@gmail.com## Find us individually🔥 Steve — Charred Food Co: https://www.instagram.com/charredfoodco/🥩 Dec — https://www.instagram.com/cheshire_grill/If you enjoy the show, give us a follow, subscribe, leave us a rating or review, and share Shack Bites with a mate who loves good food and cooking over fire.Thanks for listening, and we’ll catch you on the next one!From the Shack — BBQ, cooking, recipes, techniques and good food with good people.#ShackBites #FromTheShack #UKBBQ #ChickenSatay #BeerAndChocolateChilli #Gozney #BeefBourguignon #LiveFireCooking

Welcome back to From the Shack Podcast ! Dec is away with work again, so Steve is joined back in the Shack by Rich, aka The Craft Butcher , one of the master butchers at Millington Hall Farm. We kick things off with the usual community news, announcements and comments , catching up on what's been happening around the Shack and what you've been getting up to. Then it's time to head south as Steve talks Rich through his visit to Black Cactus Barbecue in London , squeezed in while he was already in the capital for Meatopia . Black Cactus has built up a serious reputation, but does it actually live up to the hype? Steve talks through the whole experience, including what they ate, the BBQ, the cooking, the atmosphere and, most importantly, what he actually thought of it. Was it worth the hype? You'll have to listen to find out! We then head back closer to home for a chat about Millington Hall Farm , including what's been happening behind the scenes and what you can expect from the farm's BBQ and cookery school next year . There's plenty planned, with new things coming, more cooking, more learning and plenty for BBQ and food lovers to look forward to. We talk through what's in the pipeline and what the future could look like at the farm. As always, expect plenty of BBQ chat, food talk, opinions, stories and the usual relaxed From the Shack banter. So grab a brew, get comfortable and join Steve and Rich for another episode from the Shack! 🔥 Keep up with the podcast, our cooks, events and everything happening in the world of BBQ. 📸 Instagram: @fromtheshackpod ▶️ YouTube: @fromtheshackpod 🎵 TikTok: @fromtheshackpod 📧 Email: fromtheshackpod@gmail.com 🔪 Rich – The Craft Butcher Follow Rich on Instagram: @thecraftbutcher 🔥 Steve – Charred Food Co Follow Steve's food adventures, pop-ups and live-fire cooking: @charredfoodco 🌳 Millington Hall Farm Find out more about the farm, events and cookery classes: millingtonhall.com Want to talk BBQ, share your cooks, ask questions or get involved in the conversation? Join the From the Shack WhatsApp community and connect with fellow BBQ enthusiasts. 👉 Join the group: https://chat.whatsapp.com/D1n16JqsWCfIkMTG0aAfRQ?mode=gi_t We'd love to see what you've been cooking, so get involved and share your latest creations with us! If you're enjoying From the Shack , make sure you follow the podcast, leave us a review and share the episode with your BBQ-loving mates. Every follow, review and share helps us grow the Shack and reach more people who are as obsessed with BBQ and good food as we are. Thanks for listening, and we'll catch you next time, back at the Shack! 🔥 #FromTheShack #BBQPodcast #UKBBQ #Barbecue #LiveFireCooking #BlackCactusBBQ #Meatopia #MillingtonHallFarm #TheCraftButcher #CharredFoodCo

Welcome back to another episode of Shack Bites, the bite-sized spin-off from From the Shack Podcast!With Dec away with work this time around, Steve is joined by a special stand-in host, Rich, aka The Craft Butcher on Instagram, one of the master butchers at Millington Hall Farm.As usual, we're chatting about what we've been cooking lately, sharing a few food highlights and catching up on recent adventures. Steve and Rich also look back on their little escapade to Ludlow Food Festival, where the pair headed out to host some live-fire cooking demonstrations.Expect plenty of food chat, BBQ talk and the usual relaxed Shack banter.Grab a brew, get comfortable and join us for another bite-sized catch-up from the shack!🔥 Follow From the ShackKeep up with the podcast, our cooks, events and everything happening in the world of BBQ.Instagram: https://www.instagram.com/fromtheshackpod/YouTube: https://www.youtube.com/@fromtheshackpodTikTok: https://www.tiktok.com/@fromtheshackpodEmail: fromtheshackpod@gmail.comFind Our HostsRich – The Craft Butcher: Find Rich on Instagram at @thecraftbutcher.Steve – Charred Food Co: Follow Steve's food adventures, pop-ups and live-fire cooking at @charredfoodco.Millington Hall Farm: Find out more about the farm, events and cookery classes at https://millingtonhall.com.💬 Join the From the Shack WhatsApp CommunityWant to talk BBQ, share your cooks, ask questions or get involved in the conversation?Join the From the Shack WhatsApp community and connect with fellow BBQ enthusiasts!👉 Join the group here:https://chat.whatsapp.com/D1n16JqsWCfIkMTG0aAfRQ?mode=gi_tWe'd love to hear what you've been cooking, so get involved and share your latest creations with us!🎧 Enjoyed the Episode?If you enjoy From the Shack and Shack Bites, please follow the podcast, leave us a review and share the episode with your BBQ-loving mates. It really helps us grow the community.Thanks for listening, and we'll catch you next time, back at the shack! 🔥#FromTheShack #ShackBites #BBQPodcast #UKBBQ #LiveFireCooking #TheCraftButcher #LudlowFoodFestival #CharredFoodCo

After looking at Meatopia itself in Part One, Steve and Dec get into the really important stuff: **what we actually ate!**From the chefs and vendors behind the dishes to the flavours, techniques and the overall experience, we're talking through some of the food that made our weekend at Meatopia so memorable.And there was plenty to talk about.Meatopia brings together some of the best live-fire cooks around, with each chef creating a unique dish specifically for the festival and cooking it over wood or charcoal. In 2026, the London line-up featured chefs from across the UK and beyond, with everything from BBQ and open-fire cooking to food inspired by cuisines from around the world.🔥 THE FOODSteve and Dec chat through some of the standout dishes and cooks from the weekend, including a few names that really caught our attention:🥩 **Bab Haus**🔥 **The Homie's Kitchen**🌎 **Marco Bryan**🔥 **Genevieve Taylor / Bristol Fire School**🥩 **Melissa Thompson**And that's only a few of them...We'll talk about the food, the cooking, the flavours and what made certain dishes stand out from the huge amount of choice available across the weekend.There are also a few surprises along the way, and we've kept our **ultimate favourite** under wraps here.You'll have to listen to find out which dish eventually came out on top for us!## 👨‍🍳 MEATOPIA 2026The 2026 London event took over **Tobacco Dock from 3–6 September**, with up to 75 chefs appearing across the weekend and each chef serving a specially curated live-fire dish. The festival's format means you can work your way through a whole load of different styles of cooking rather than sitting down for one traditional meal.And that's exactly what we tried to do!Food, fire, drinks, music, plenty of walking around and probably far too much eating...Basically, a perfect weekend for two BBQ-obsessed lads.## 👊 PLUS...As always, this isn't just a Meatopia food review.You'll also get the usual **From the Shack community news, shout-outs and BBQ chat**, along with a catch-up on what's been happening in our world.So if you've been waiting to hear what we actually thought about the food at Meatopia 2026, this is the episode for you.And if you were there yourself...**We want to know what YOU thought!**What did you eat?Who cooked your favourite dish?Was there something we missed?And did you agree with our choices?Get involved and let us know!---## 🔥 JOIN THE FROM THE SHACK COMMUNITYWant to chat BBQ, food, live-fire cooking and everything else happening around the Shack?Join the **From the Shack WhatsApp Group** and get involved with the community.👉 **Join the WhatsApp Group:**https://chat.whatsapp.com/HgL4YE47fHQ84xhw25sptr---## 📲 FOLLOW FROM THE SHACK**Instagram:** @fromtheshackpod**YouTube:** @fromtheshackpod**TikTok:** @fromtheshackpod**Email:** [fromtheshackpod@gmail.com](mailto:fromtheshackpod@gmail.com)## 🔥 FOLLOW STEVE**Charred Food Co**Instagram: @charredfoodco## 🔥 FOLLOW DEC**Cheshire Grill**Instagram: @cheshire_grill---## 🥩 FIND OUT MORE ABOUT MEATOPIA**Meatopia On-Fire London**Tobacco Dock, London[Meatopia Official Website](https://www.meatopia.co.uk/?utm_source=chatgpt.com)---If you're into **BBQ, live-fire cooking, smoking, grilling, outdoor cooking, food festivals, recipes and the UK BBQ community**, make sure you follow From the Shack and join us for the next episode.**From the Shack — Fire. Food. People.**#FromTheShack #Meatopia #Meatopia2026 #MeatopiaLondon #BBQ #Barbecue #LiveFireCooking #FireCooking #BBQUK #BBQPodcast #FoodPodcast #TobaccoDock #OutdoorCooking #OpenFireCooking

Another Shack Bites mini episode, and this week it's all about what we've been cooking. Steve has turned some leftover short ribs from one of our overnight smoke class butchery sessions into a proper plate of food with celery purée, salsa verde and red wine jus. A bit more refined than your usual BBQ, but absolutely delicious. Dec has been cooking too. He talks about a plank-cooked salmon he did on the Monolith Kamado, plus an overnight smoked brisket that became some very tasty brisket buns. It's just the two of us chatting about food, BBQ and what we've been up to. If you're into BBQ, live fire, smoking meat or just good food chat, give it a listen. And don't forget to follow From the Shack. Find us on Instagram, YouTube, and TikTok at fromtheshackpod, or email fromtheshackpod@gmail.com. Steve – @charredfoodco Dec – @cheshire_grill

We're back! And what better way to kick off Season 4 than by getting stuck into the first ever Meat Up Festival – the festival that broke all the rules!In this ice breaker episode, Steve and Dec take a look back at Year One of Meat Up Festival, from the highs and the lows to everything that went on behind the scenes.With Steve part of the organising team, this isn't just a chat about what festival-goers saw from the other side of the fence. We get into the ins and outs of running a BBQ and food festival, what happens when things don't quite go to plan, the challenges of putting an event like this together, and of course, some of the good, the bad and the downright ugly!There are plenty of stories, plenty of laughs and probably a few things that should have stayed behind the scenes!It's a relaxed way to get back into the Shack after the break and a great start to Season 4.Did you attend Meat Up Festival? We'd love to hear what you thought. What were your highlights? What could have been better? And would you go again?Get stuck in, let us know your thoughts and join us for another season of From the Shack Podcast.#FromTheShack #MeatUpFestival #BBQ #Barbecue #BBQFestival #OutdoorCooking #BBQCommunity

Welcome back to Shack Bites! 🔥 Our bi-weekly mini episodes are back, and we're kicking things off with a look at what we've been cooking lately . Dec has been busy in the kitchen with a Paul Ainsworth-inspired pasta dish , followed by a seriously tasty Wagyu steak cook — because sometimes you just need a good bit of beef! Steve keeps things quick and simple with a fast, delicious lamb cutlet recipe that's perfect for a midweek dinner or a quick cook on the BBQ. Expect good food, plenty of cooking chat and the usual From the Shack banter — without having to wait for the next full episode! 🔥 In this Shack Bite: Dec's Paul Ainsworth pasta dish Cooking and serving Wagyu steak Steve's quick & delicious lamb cutlets What we've been cooking lately BBQ and food chat from the Shack Shack Bites drops every other week , giving you a little extra From the Shack between the main episodes. If you're into BBQ, outdoor cooking, live fire, steak, lamb, recipes and good food , you've come to the right place. Give it a listen, tell us what you've been cooking, and don't forget to follow From the Shack! #FromTheShack #ShackBites #BBQ #Barbecue #LiveFireCooking #Wagyu #LambCutlets #Steak #BBQRecipes #FoodPodcast

We're back! And what better way to kick off Season 4 than by getting stuck into the first ever Meat Up Festival – the festival that broke all the rules! In this ice breaker episode, Steve and Dec take a look back at Year One of Meat Up Festival, from the highs and the lows to everything that went on behind the scenes. With Steve part of the organising team, this isn't just a chat about what festival-goers saw from the other side of the fence. We get into the ins and outs of running a BBQ and food festival , what happens when things don't quite go to plan, the challenges of putting an event like this together, and of course, some of the good, the bad and the downright ugly! There are plenty of stories, plenty of laughs and probably a few things that should have stayed behind the scenes! It's a relaxed way to get back into the Shack after the break and a great start to Season 4. Did you attend Meat Up Festival? We'd love to hear what you thought. What were your highlights? What could have been better? And would you go again? Get stuck in, let us know your thoughts and join us for another season of From the Shack Podcast . #FromTheShack #MeatUpFestival #BBQ #Barbecue #BBQFestival #OutdoorCooking #BBQCommunity

From The Shack Podcast – Season 3 Episode 10Season Finale – Looking Back, Looking Forward & Getting Ready for BBQ Season Well... that's a wrap on Season 3 of From The Shack . It feels like only yesterday we were kicking off another season around the fire, and somehow here we are already at the finale. This week's episode is a relaxed catch-up between two mates, reflecting on what we've been up to recently, what's coming up over the summer, and why we're more excited than ever for the months ahead. Steve has been flat out as the BBQ class season gets underway at Millington Hall Farm , with the brand-new outdoor cookery garden now in full swing. From planning classes and firing up the grills to welcoming guests for another season of live fire cooking, it's been a busy but incredibly rewarding few weeks. Meanwhile, Dec has been away again, proving once more that holidays and BBQ go hand in hand. He shares some of his latest holiday cooks, the gear he packed, and why a barbecue always seems to make a trip away even better. The lads also look ahead to one of their favourite times of the year… festival season . Naturally, a big part of the conversation turns to Meat Up Festival , a weekend that has become one of the highlights of the UK BBQ calendar. Great food, incredible people, live fire cooking, and the chance to catch up with friends old and new – we genuinely can't wait to get back amongst it all. As always, there's plenty of BBQ chat, community stories, and a few laughs along the way. We'd like to say a massive thank you to everyone who has listened, watched, downloaded, commented, shared, sent us messages, and joined the community throughout Season 3. This podcast exists because of you. We've absolutely loved producing this season and we're already planning bigger and better things for Season 4 . Until then… Thank you for being part of the journey, and we'll see you around the fire very soon. The podcast may be taking a short break between seasons, but the conversation never stops. Our WhatsApp community is packed with BBQ enthusiasts from all over the UK sharing cooks, recipes, tips, product recommendations, event information and plenty of BBQ banter. Whether you're a complete beginner or a seasoned pitmaster, we'd love to have you join us. 👉 Join here: https://chat.whatsapp.com/HgL4YE47fHQ84xhw25sptr Instagram: @fromtheshackpod Instagram: @charredfoodco Instagram: @imhappyrelly Available on: Spotify Apple Podcasts YouTube Amazon Music If you've enjoyed Season 3, please leave us a review, subscribe to the show, and share the podcast with your BBQ mates. Every share helps us continue growing this amazing community. A massive thank you to our Season 3 sponsors for supporting the podcast and helping us continue bringing great BBQ conversations to the community: Thermapen Pit Barrel Cooker Co. Alfresco Chapel Keep cooking. Keep learning. Keep bringing people together around great food and fire. See you in Season 4. 🔥 Thank You For An Incredible SeasonJoin The From The Shack WhatsApp CommunityFollow UsFrom The Shack PodcastSteveDecListen & SubscribeA Huge Thank You To Our SponsorsUntil Season 4…

Shack Bites – Season 1 Episode 10 Welcome back to Shack Bites , the bi-weekly mini show from From The Shack , where Steve and Dec sit down to talk through the cooks, conversations, and community stories that have caught their attention this week. This episode is packed with flavour. Dec has been experimenting with a cook that sounds almost too good to be true. After smoking a batch of chicken wings low and slow, he finished them by crisping them up in rendered beef fat left over from a smash burger cook. The result? Crispy, smoky, flavour-packed wings that might just become a regular feature in his BBQ rotation. Meanwhile, Steve has been raising the bar once again with a stunning French-trimmed two-bone pork loin , served alongside butter-roasted fennel, crispy herb potatoes, and finished with a rich cider reduction sauce. A cook that proves BBQ and outdoor cooking can be every bit as refined as restaurant dining while still staying true to its fire-cooked roots. Dec's second cook of the week took inspiration from his recent Cajun adventures, with a flavour-packed Cajun chicken dish , paired with Mediterranean vegetables and a creamy Alfredo-style sauce. The lads discuss balancing bold flavours, building simple but effective meals, and why sometimes the best cooks are the ones that don't overcomplicate things. Alongside the cooks, Steve and Dec also dive into: Listener comments and feedback from last week's episode The conversations everyone has been having in the From The Shack WhatsApp community Popular BBQ topics currently trending amongst listeners Community updates and BBQ news What's been happening around the UK BBQ scene Plans for upcoming cooks, events, and content As always, it's a relaxed conversation between two mates who love BBQ, outdoor cooking, and the incredible community that comes with it. The conversation doesn't stop when the podcast ends. Our WhatsApp community has become one of the most active and welcoming BBQ groups in the UK, with members sharing cooks, recipes, advice, product recommendations, event information, and plenty of BBQ banter every day. Whether you're firing up your first kettle barbecue or running a competition smoker, there's a place for you in the community. 👉 Join here: https://chat.whatsapp.com/HgL4YE47fHQ84xhw25sptr Instagram: @fromtheshackpod Instagram: @charredfoodco Instagram: @cheshire_grill Available on: Spotify Apple Podcasts YouTube Amazon Music If you're enjoying the podcast, please subscribe, leave a review, and share the show with your BBQ mates. Every recommendation helps us reach more people and continue growing the UK BBQ community. A huge thank you to our fantastic sponsors for supporting the podcast: Thermapen Pit Barrel Cooker Co. Alfresco Chapel Their continued support helps us keep bringing great BBQ content, conversations, and community-focused episodes to listeners every week. Thanks for listening, and we'll see you around the fire. Join The From The Shack WhatsApp CommunityFollow UsFrom The Shack PodcastSteveDecListen & SubscribeThanks To Our Sponsors

Shack Bites – Season 1 Episode 9 Welcome back to Shack Bites , the bi-weekly mini show from From The Shack , where Steve and Dec bring you the latest cooks, BBQ chat, community updates, and everything happening around the fire. This week, Steve has been spending plenty of time behind the camera, recording recipes for the upcoming Millington Hall Farm YouTube channel , and he gives us a sneak peek at two of the standout cooks from the filming sessions. First up is an incredible Tomapork cooked with a premium twist, showcasing just how special this cut can be when treated with a little creativity and attention to detail. Steve talks through the cook, the inspiration behind it, and why it could become one of his favourite pork dishes yet. Next, it's a true crowd-pleaser — a classic double smash burger , taken to another level with homemade bacon jam. Crispy edges, juicy beef, rich smoky bacon flavours and everything you want from a proper burger cook. If you're looking for inspiration for your next BBQ session, this one's definitely worth hearing about. Meanwhile, Dec has been proving that great BBQ can happen anywhere. While away on holiday, he fired up his trusty mini kamado to cook a flavour-packed Cajun pork chop , bringing plenty of heat and bold seasoning to the table. He also put together a beautifully cooked whole chicken , proving once again that simple cooks done well are often some of the best. Whether you're into burgers, pork, chicken, live fire cooking or simply hearing two mates talking BBQ, there's plenty to enjoy in this week's episode. The From The Shack WhatsApp Community is one of the fastest-growing BBQ groups in the UK, bringing together pitmasters, backyard cooks, live fire enthusiasts and complete beginners alike. Share your cooks, ask questions, discover events, get inspiration, and connect with fellow BBQ lovers from across the country. 👉 Join the community here: https://chat.whatsapp.com/HgL4YE47fHQ84xhw25sptr Instagram: @fromtheshackpod Instagram: @charredfoodco Instagram: @cheshire_grill Available on: Spotify Apple Podcasts YouTube Amazon Music If you're enjoying the show, please subscribe, leave a review, and share the podcast with your BBQ mates. Every recommendation helps us reach more people and continue growing the amazing UK BBQ community. This episode is proudly supported by: Thermapen Pit Barrel Cooker Co. Alfresco Chapel Thank you for supporting the podcast and helping us continue to bring great BBQ content to the community. See you around the fire. Join The From The Shack WhatsApp CommunityFollow UsFrom The Shack PodcastSteveDecListen & SubscribeA Huge Thank You To Our Sponsors

What happens when a few people with a shared passion get together around a barbecue? In this week's episode of From The Shack , Steve and Dec dive into a topic that sits right at the heart of the UK BBQ community: how every one of us can play a part in growing BBQ in our local area. Whether it's organising a casual cook-up, attending local events, starting a WhatsApp group, inviting friends round for a fire-cooked feast, or simply sharing knowledge with newcomers, the lads discuss how the biggest movements often start with the smallest conversations. The UK BBQ scene has never been stronger, but there is still huge potential to introduce more people to outdoor cooking, live fire, smoking, and the incredible community that comes with it. Steve and Dec share their thoughts on why creating opportunities for people to connect is so important, and how amazing things can happen when like-minded people get together around food, fire, and good conversation. Alongside the main topic, the boys also: Read out listener comments and feedback from recent episodes Catch up on community news and upcoming events Discuss what's been happening across the UK BBQ scene Share recent cooks, ideas, and inspiration Talk about the power of local BBQ meet-ups and social gatherings At its core, BBQ is about much more than food. It's about friendships, community, learning from each other, and creating memories. If you've ever thought about organising a local cook-up or getting more involved in your area, this episode is packed with ideas and encouragement to help get things started. Our WhatsApp community is growing every week and has become one of the best places to share cooks, ask questions, get advice, discover events, and connect with fellow BBQ enthusiasts from across the UK. Whether you're a complete beginner or a seasoned pitmaster, we'd love to have you join us. 👉 Join here: https://chat.whatsapp.com/HgL4YE47fHQ84xhw25sptr Instagram: @charredfoodco Instagram: @imhappyrelly Instagram: @fromtheshackpod You can find From The Shack wherever you get your podcasts: Spotify Apple Podcasts YouTube Amazon Music If you enjoy the show, please consider subscribing, leaving a review, and sharing the episode with your BBQ mates. Every share helps us reach more people and continue growing the UK BBQ community. Because great BBQ is about more than food—it's about the people around the fire. Join the From The Shack WhatsApp CommunityFollow The HostsSteveDecFrom The Shack PodcastListen & Subscribe

Steve and Dec are back with another episode of Shack Bites — the bi-weekly mini show from From The Shack , where we dive into the cooks, flavours, and fire-fuelled conversations that have caught our attention this week. This episode sees Dec talking us through an incredible bavette steak cook, covering how he approached the cook, techniques for getting the perfect finish, and why bavette remains one of the most underrated cuts out there for BBQ and live fire cooking. Meanwhile, Steve has been diving deep into wild game cooking, serving up some amazing venison alongside a range of other game dishes cooked over fire. We chat flavour profiles, cooking methods, sourcing quality produce, and why game deserves far more attention in outdoor cooking. As always, we also cover: BBQ community news and events What we’ve been cooking recently Live fire cooking tips and techniques Gear chat and upcoming plans Social media highlights from the BBQ world If you’re into steak, wild game, BBQ, smoking, and relaxed food chat, this one’s definitely worth a listen. Share your cooks, ask questions, and chat all things BBQ and live fire cooking with the community: 👉 https://chat.whatsapp.com/HgL4YE47fHQ84xhw25sptr Instagram: @fromtheshackpod Charred Food Co: @charredfoodco Podcast: From The Shack / Shack Bites Available now on: Spotify Apple Podcasts YouTube Thanks for supporting the podcast — don’t forget to subscribe, leave a review, and share the episode with your BBQ mates. Join the From The Shack WhatsApp CommunityFollow UsListen & Subscribe

Steve and Dec are back with another packed episode of From The Shack , bringing you more live fire chat, BBQ stories, food inspiration, and everything happening in the community. This week, Dec tells us all about his recent cookery class with chef Thom Bateman, where the focus was all about mastering incredible sides to complement any dish. From flavour combinations and techniques to simple ways to elevate your cooks at home, Dec shares some of the biggest takeaways from the experience and why sides deserve just as much attention as the main event. Meanwhile, Steve gives us his full review of the incredible Fields to Fork Festival. Over the weekend, Steve hosted Michelin Star-winning chef Josh Angus for an amazing live demo experience, before jumping on stage himself on the Sunday alongside his good friend Rich Silverman, aka The Craft Butcher . The lads talk about the atmosphere, the crowds, standout moments from the weekend, and why events like this are such an important part of the BBQ and outdoor cooking community. As always, we also cover: What we’ve been cooking lately BBQ community news and events Gear, techniques, and live fire chat Social media highlights from the BBQ scene Upcoming plans for Charred Food Co and the podcast If you love BBQ, live fire cooking, great food events, and relaxed food chat, this episode is for you. Share your cooks, ask questions, get advice, and chat all things BBQ with the community: 👉 https://chat.whatsapp.com/HgL4YE47fHQ84xhw25sptr Instagram: @charredfoodco Podcast: From The Shack YouTube content coming soon Thom Bateman Josh Angus Rich Silverman – The Craft Butcher Thanks for listening and supporting the podcast. Don’t forget to subscribe, leave a review, and share the episode with your BBQ mates. Join the From The Shack WhatsApp CommunityFollow UsSpecial Mentions

Shack Bites – Season 1 Episode 7 Bacon Wrapped Cherries & Brisket Pastrami Steve and Dec are back with another fire-fuelled episode of Shack Bites , and this one is packed with bold flavours, BBQ chat, and a couple of standout cooks that absolutely stole the show. Steve takes things in a totally different direction with some incredible bacon wrapped cherries — sweet, salty, smoky, and ridiculously addictive. We break down how they came together, what inspired the cook, and why sometimes the weirdest combinations end up being the biggest winners. Meanwhile, Dec absolutely knocks it out of the park with a homemade brisket pastrami. From curing and seasoning through to the final slice, we dive into the process, the flavours, the texture, and why this might be one of the best things he’s cooked so far. As always, we also cover: What we’ve been cooking recently BBQ wins and disasters Gear, techniques, and live fire chat Food inspiration from the community What’s coming next for Shack Bites and Charred Food Co If you’re into smoked meats, creative BBQ cooks, and relaxed food chat, this is the episode for you. Get involved with the community, share your cooks, ask questions, and chat BBQ with like-minded people: 👉 https://chat.whatsapp.com/HgL4YE47fHQ84xhw25sptr Instagram: @charredfoodco Podcast: From the Shack / Shack Bites YouTube content coming soon Thanks for listening and supporting the podcast — don’t forget to subscribe, leave a review, and share the episode with your BBQ mates.

This week we take a proper look back at what turned out to be an incredible weekend at the Big BBQ Community Cookout at Millington Hall Farm. What started as an idea to bring the community together has quickly become one of the most unique BBQ gatherings in the UK — and this episode is all about celebrating the people who made it happen. The Cookout only works because of the amazing people involved. In this episode we talk about: The incredible atmosphere across the whole weekend Campers, day visitors and BBQ fanatics all coming together The community spirit around the fires Why events like this matter so much to the UK BBQ scene This event is proof that BBQ is about far more than just food. A huge thank you to all of the chefs who gave up their time to cook, teach and feed the crowds throughout the weekend. From live fire demos to relaxed chats around the grills, the level of talent on display was unreal — but even better was how approachable and welcoming everyone was. That’s what makes this community special. We also shout out the brilliant butchers who brought the butchery demos to life. Breaking down cuts, sharing knowledge, answering questions and helping people understand more about the food they cook — it added another layer to the whole weekend experience. Massive thanks to all of the vendors who came down and supported the event. One of the best things about the Cookout is giving smaller businesses, creators and BBQ brands a place to showcase what they do in a relaxed, community-first environment. A huge thank you to the main sponsors who help make this event possible: 🔥 The Catering Butcher Supplying incredible quality meat and supporting the community from day one. 🔥 Globaltic Charcoal Helping keep the fires burning all weekend with quality charcoal built for proper live fire cooking. Without support like this, events like the Cookout simply wouldn’t happen. Millington Hall Farm absolutely loves hosting this event and being part of the BBQ community. The farm is more than happy to continue building this event and creating a space where people can come together through food and fire. And From the Shack Podcast is proud to help be the voice of it all. The conversation carries on every day in the From the Shack WhatsApp group — packed with cooks, tips, BBQ chat and community support. 👉 Join here: https://chat.whatsapp.com/D1n16JqsWCfIkMTG0aAfRQ 🔥 Steve / Charred Food Co Instagram: @charredfoodco 🔥 Dec / Cheshire Grill Instagram: @cheshire_grill Follow the podcast accounts for event updates, cooks, guests and everything BBQ. The next big event is coming fast… 🔥 Live fire cooking 🔥 Music 🔥 Butchery stage 🔥 Farming stage 🔥 Community vibes all weekend 🎟️ Tickets available now: 👉 https://www.meatupfestival.com The Big BBQ Community Cookout continues to show exactly what the UK BBQ scene is about: Good people. Good food. Open fires. No egos. And we can’t wait to do it all again 🔥 🔥 The Community Behind the Event👨‍🍳 Demo Chefs & Live Fire Cooking🥩 Demo Butchers🛍️ Vendors & Community Businesses🙌 Main Sponsors🏕️ Millington Hall Farm & From the Shack📲 Join the Community📲 Follow the Journey🎟️ MEAT UP Festival — August 1st & 2nd🔥 Final Word

Shack bites is back — and this week it’s all about taking inspiration from the Big BBQ Community Cookout and bringing it straight back to the grill. From simple rotisserie cooking to full-on BBQ Sunday dinners, this one’s packed with proper, real-world cooks. Dec talks us through cooking a whole chicken on the Monolith rotisserie — keeping things simple but dialled in. We get into: Why rotisserie cooking is such a game changer Getting that even cook and crispy skin Managing heat and fire Letting the grill do the work A proper reminder that simple techniques, done well, deliver every time. Steve brings some serious comfort food to the fire with: Sirloin joint cooked over live fire Roast potatoes Creamed leeks All inspired by a demo from James Peck at the Community Cookout. We chat about: Taking inspiration from live demos and making it your own Cooking a full “Sunday dinner” on the BBQ Balancing different elements over fire Why this style of cooking just hits differently outdoors This episode really shows what the Cookout is all about: Seeing something live Taking it home Putting your own spin on it That’s how the community grows — sharing ideas and actually using them. As always, we chat about: What’s inspiring us right now What we want to cook next Ideas taken from recent events Keeping things fresh and trying new approaches The conversation doesn’t stop when the episode ends. Join the From the Shack WhatsApp group — already full of people sharing cooks, tips and ideas daily: 👉 https://chat.whatsapp.com/D1n16JqsWCfIkMTG0aAfRQ 🔥 MEAT UP Festival — August 1st & 2nd Year one of our live fire festival — tickets are limited. 🎟️ Grab yours here: 👉 https://www.meatupfestival.com 🔥 Millington Hall Farm — Classes & Experiences Live fire cooking classes, BBQ events and more: 👉 https://www.millingtonhall.com Stay connected and see what we’re cooking week to week: Steve 🔥 Instagram: @charredfoodco Dec 🔥 Instagram: @cheshire_grill Follow the podcast accounts for updates, cooks and behind-the-scenes. We want to hear from you: Tried rotisserie cooking? Ever done a full BBQ Sunday dinner? What should we cook next? Drop us a message and get involved. Next week we’re back with a full episode of From the Shack . Until then… keep the fire lit. 🔥 🎙️ Shack Bites — Episode 6Rotisserie Chicken & Fire-Roasted Sunday Dinner 🔥🍗🥩🔥 What We’ve Been Cooking🍗 Dec’s Rotisserie Chicken🥩 Steve’s BBQ Sunday Dinner🔥 Inspiration from the Cookout🍖 BBQ Inspiration & What’s Next📲 Join the Community🎟️ Events & Experiences📲 Follow the Journey🔥 Get Involved

This week’s episode is all about one of the most unique events in the UK BBQ calendar… The Big BBQ Community Cookout , happening Saturday 25th April at Millington Hall Farm. And the best part? It’s completely free . We break down what makes this event so special — and why it’s become such a standout in the UK BBQ scene. The only 100% free BBQ event in the UK Free for guests, campers, and vendors A true community-driven weekend This isn’t a polished, commercial festival — it’s BBQ in its purest form. Some of the top names in UK BBQ are giving up their time to: Cook all day Share food with the crowd Demonstrate techniques Talk BBQ and connect with people No egos — just people who love cooking over fire. One of the best parts of the weekend: Guests can camp on-site Bring your own grill Cook your own food Share dishes with others Learn from the people around you It’s a proper BBQ community experience — not just something you watch, but something you’re part of. If you’re coming down for the day, you can expect: Live fire cooking all day Food being cooked and shared Live cooking demos Live butchery demos Vendors showcasing their products A fully open bar DJ playing throughout the day A relaxed, welcoming atmosphere Come down, grab some food, have a drink, and soak it all in. We talk about why this event is so important to us: It’s built for the community It removes barriers — anyone can attend It brings together backyard cooks and professionals It’s about sharing knowledge, food, and time It’s everything BBQ should be. 📅 Saturday 25th April 📍 Millington Hall Farm Come for the day or stay for the weekend — either way, you’re part of it. If you’re into BBQ, live fire cooking, or just great food and great people… This is one you don’t want to miss. What more could a BBQ fanatic ask for? Follow us for updates, behind-the-scenes and everything happening on the day: Event info Last-minute updates Community highlights We’ll see you there 🔥