From The Shack

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 🔥

Shack Bites is back — and this week it’s all about big flavours, proper comfort food, and pushing things a little further on the BBQ . Steve and Dec run through what’s been cooking recently — and there’s some serious food in this one. Dec takes on a proper full English breakfast — on the BBQ . We get into: Cooking a full breakfast over fire Managing different elements at once Why everything just tastes better cooked outside Turning a classic into something a bit special Simple idea, big results. Dec also talks through some pork belly burnt ends he cooked this week: Getting that perfect balance of bark and tenderness Building layers of flavour Why burnt ends are always a crowd pleaser Tips for getting them right at home Sticky, smoky, and exactly what BBQ is about. Steve’s been busy experimenting with something a bit different: Beef rib pastrami Beef cheek pastrami We chat about: Taking classic pastrami and applying it to different cuts The process behind it What worked (and what didn’t 👀) Why experimenting is such a big part of BBQ This is where things start getting properly interesting. As always, we chat about: What’s been inspiring us lately New ideas we want to try Techniques we’re working on Why it’s good to mix things up and not cook the same thing every week Even with some bigger cooks in this episode, the message stays the same: You don’t need loads of fancy gear Cook what you enjoy Try new things Don’t be afraid to experiment That’s where the best food comes from. 🔥 MEAT UP Festival — August 1st & 2nd Our live fire festival — year one and tickets are limited. 🎟️ Grab yours here: 👉 https://www.meatupfestival.com 🔥 Millington Hall Farm — Classes & Experiences Live fire cooking classes, BBQ experiences and events throughout the year. 👉 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, behind-the-scenes and more. We want to hear from you: What are you cooking right now? Tried burnt ends or pastrami yourself? What should we cook next? Drop us a message and we’ll bring more of you into future episodes. Join the Whatsapp group - https://chat.whatsapp.com/D1n16JqsWCfIkMTG0aAfRQ Next week we’re back with a full episode of From the Shack . Until then… keep the fire lit. 🔥 🔥 What We’ve Been Cooking🍳 Dec’s BBQ Full English🥓 Pork Belly Burnt Ends🥩 Steve’s Pastrami Experiments🍖 BBQ Inspiration🔥 Keep It Fun, Keep It Simple🎟️ Events & Experiences📲 Follow the Journey🔥 Get Involved

This week’s episode is all about community and connection , as we announce something we’ve been wanting to do for a while — plus we’re joined by a very special guest. We’ve officially launched the From the Shack WhatsApp group — and it’s already kicking off. BBQ chat happening daily People sharing cooks, ideas and tips Questions being answered in real time A proper space for the community to connect This is exactly what we wanted — a place for everyone to get involved, whether you’re just starting out or you’ve been cooking over fire for years. If you want in, keep an eye on our socials where we’ll be sharing how to join. This week we’re joined by fire chef and restaurateur James Peck . We get into: His journey into live fire cooking The realities of running restaurants centred around fire His approach to flavour, ingredients and cooking techniques The difference between cooking professionally and at home His thoughts on the growth of the UK BBQ scene It’s a brilliant conversation with someone who truly lives and breathes cooking with fire. Alongside the interview, we also cover: What we’ve been cooking recently What’s coming up over the next few weeks Community news and updates General BBQ chat, as always Don’t forget everything we’ve got going on this year: 🔥 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, events and BBQ experiences throughout the year. 👉 https://www.millingtonhall.com Stay connected and be part of the journey: Steve 🔥 Instagram: @charredfoodco Dec 🔥 Instagram: @cheshire_grill Follow the podcast accounts for updates, guests, and everything BBQ. Next week we’re back with another Shack Bites — shorter, looser, and all about what’s been hitting the grill. Until then… keep the fire lit. 🔥 🎙️ From the Shack — Season 3, Episode 5Community, Conversation & Fire with James Peck 🔥📲 The From the Shack WhatsApp Group🔥 Guest Interview — James Peck🍖 The Usual Shack Chat🎟️ Events & What’s Coming Up📲 Follow & Get Involved🔥 Coming Next…

Shack Bites is back — and this one’s a bit different… This week we’re cooking live during the episode , keeping it raw, real, and exactly what BBQ is all about — making the most of good food and good company. Steve brings some leftover picanha from a cook earlier in the week and puts it back over the fire live on the pod. We get into: Making the most of leftovers (without it feeling like leftovers 👀) Reheating over fire vs kitchen methods Keeping flavour and texture on a second cook Why picanha is always a winner Proof that some of the best BBQ doesn’t come from a full-day cook — just knowing how to handle good ingredients. Dec talks us through a recent cook that brought some serious flavour: Moroccan-inspired chicken Big spices, bold flavours Simple techniques with big results Why dishes like this are perfect for mixing things up on the BBQ It’s another reminder that BBQ isn’t just about low & slow — it’s about flavour first. We also take some time to catch up on: Listener comments Messages from the community What you’ve all been cooking General feedback on recent episodes Keep them coming — this is what Shack Bites is all about. As always, we keep it grounded: Cooking with what you’ve got Making the most of leftovers Not overcomplicating things Just getting outside and cooking Because good BBQ doesn’t need to be complicated. 🔥 MEAT UP Festival — August 1st & 2nd Our brand new live fire festival — year one and tickets are limited. 🎟️ Grab yours here: 👉 https://www.meatupfestival.com 🔥 Millington Hall Farm — Classes & Experiences Live fire cooking classes, BBQ experiences and events all year round. 👉 https://www.millingtonhall.com Stay connected and get involved: Steve 🔥 Instagram: @charredfoodco Dec 🔥 Instagram: @cheshire_grill Follow the podcast accounts for updates, cooks, behind-the-scenes and more. We want to hear from you: What are you cooking right now? Got any leftover BBQ hacks? What should we try next? Drop us a message and we’ll feature more of you in future episodes. Next week we’re back with a full episode of From the Shack . Until then… keep the fire lit. 🔥 🔥 Live Cook — Leftover Picanha🍗 Dec’s Moroccan Chicken💬 Community Catch-Up🔥 BBQ, But Simple🎟️ Events & Experiences📲 Follow the Journey🔥 Get Involved

This week’s episode is a special one.Steve and Dec take a deep dive into everything you need to know about MEAT UP Festival — happening August 1st & 2nd at Ashley Showground.This is more than just a BBQ event — it’s a full weekend built around live fire cooking, music, community, and bringing people together.In this episode, we break down the vision behind MEAT UP and why we wanted to create something different for the UK BBQ scene.A community-first BBQ festivalA space for everyone — from backyard cooks to professionalsA weekend built around fire, food, music and good peopleThis is year one — and we’re building something special.We talk through the lineup of chefs joining us across the weekend.Live fire cooking demosA mix of well-known names and rising talentDifferent styles, flavours and techniquesOpportunities to learn, watch and be inspiredWhether you’re new to BBQ or deep into it, there’s something here for everyone.One of the standout features of MEAT UP.Dedicated butchery stageLive demos from top butchersBreaking down cutsUnderstanding meat properlyLearning skills you can take straight to your own cookingThis is about getting closer to the source of great BBQ.We also shine a light on where it all begins.Farmers and producers sharing their knowledgeConversations around sourcing, quality and sustainabilityUnderstanding the journey from field to fireBig names from the farming world involvedBecause great BBQ starts long before it hits the grill.MEAT UP isn’t just about food.Live music across the weekendHeadline acts (with announcements dropping soon 👀)Proper festival atmosphereA place to hang out, eat, drink and enjoy the weekendIt’s about creating a full experience — not just a food event.August 1st & 2ndAshley ShowgroundLimited capacity for year oneTickets are already on saleWe strongly recommend grabbing tickets early — once they’re gone, they’re gone.🎟️ Get yours here:👉 https://www.meatupfestival.comWe talk honestly about why MEAT UP means so much to us:Building something for the communityCreating opportunities for people to get involvedBringing together food, fire and people in one placeShowcasing how strong the UK BBQ scene has becomeThis is just the beginning.Follow along for updates, lineup announcements and everything festival-related:Guest announcementsMusic revealsDemo schedulesBehind-the-scenes prepThis episode is your full introduction to MEAT UP — and what’s coming this summer.We can’t wait to see you there 🔥🎙️ From the Shack — Season 3, Episode 4MEAT UP Festival Deep Dive 🔥🎪🔥 What Is MEAT UP?👨‍🍳 The Chefs & Live Fire Cooking🥩 The Butchery Stage🧑‍🌾 The Farming Stage🎶 Music & Festival Vibes🎟️ Tickets & What You Need to Know🔥 Why This Matters📲 Stay Connected

Satay Chicken, Pastrami Beef Ribs & Proper BBQ Inspiration 🔥 Shack Bites is back for another quick hit of BBQ chat — and this week Steve and Dec are talking through some seriously tasty cooks that have been hitting the grills recently. Short, relaxed, and all about what’s actually being cooked right now. Steve kicks things off with a couple of dishes he’s been experimenting with recently. First up is Indonesian-style satay chicken , packed with flavour and cooked over live fire. Steve talks through the inspiration behind the dish, the marinade, and why satay is one of those cooks that always delivers big flavour with simple ingredients. He also shares his ’nduja pasta bake , inspired by food creator Notorious Foodie , whose viral food videos regularly get people heading straight to the kitchen. Steve talks about putting his own spin on the dish and why bold, simple flavours always win. Dec’s been busy behind the smoker and brings some serious BBQ to the table this week. He talks us through: Pastrami beef ribs — big flavour, proper bark, and a cook that shows just how good beef ribs can be when you give them time. Homemade queso that he cooked up recently, which went down an absolute storm. It’s the kind of cook that reminds us why BBQ food is best shared with good people. As always with Shack Bites, we chat about: What’s been inspiring us lately Dishes we’ve seen online that we want to try Flavours and techniques we’re experimenting with What’s coming up next on the grill Because the best part of BBQ is always the next cook. With the calendar filling up and more cooks happening every week, the BBQ season is well and truly underway. Events, demos and community cooks are all around the corner — and we’re excited to see the fires getting lit across the UK. 🔥 MEAT UP Festival — August 1st & 2nd Our brand new BBQ festival celebrating live fire cooking, community, demos and great food. 🎟️ Grab tickets here: 👉 https://www.meatupfestival.com 🔥 Millington Hall Farm — Classes & Experiences Live fire cooking classes, events and BBQ experiences throughout the year. 👉 https://www.millingtonhall.com Stay connected with everything happening around the podcast. Steve 🔥 Instagram: @charredfoodco Dec 🔥 Instagram: @cheshire_grill Follow the podcast accounts for episode updates, guests, BBQ inspiration and community news. Next week we’re back with another full episode of From the Shack . Until then… keep the fire lit. 🔥 🔥 What We’ve Been Cooking🥩 Dec’s Grill This Week🍖 BBQ Inspiration🔥 BBQ Season Is Building🎟️ Events & Experiences📲 Follow the Journey

In this episode, Steve and Dec dive into one of the biggest conversations happening in the BBQ world right now — the growth of the UK BBQ scene . After seeing some really interesting insights shared by BBQ legend Marcus Bawdon, the lads get stuck into where things might be heading and why barbecue culture in the UK seems to be gaining more momentum than ever. We chat about: The rise of live fire cooking in the UK How BBQ has moved beyond burgers and sausages The growing number of events, festivals and masterclasses Why more people are investing time in learning proper fire cooking The role social media has played in growing the scene Marcus recently shared some fascinating data around search trends and interest in BBQ , and it sparked a conversation about whether we’re seeing the start of something much bigger for the UK BBQ community. Is this the beginning of a real BBQ boom in the UK? Alongside the main topic, we also cover: What’s coming up in the BBQ calendar Community news and updates General BBQ ramblings and honest takes Because it wouldn’t be From the Shack without it. A big thank you to our amazing sponsors for supporting the podcast. 🔥 Alfresco Chapel Beautifully designed outdoor kitchens built for people who love cooking outside. Explore their setups here: 👉 https://www.alfrescochapel.co.uk 🔥 Pit Barrel Cooker Simple, effective, and capable of producing incredible barbecue. Check them out here: 👉 https://pitbarrelcooker.co.uk Don’t forget you can check out live fire cooking classes, experiences and upcoming events at Millington Hall Farm : 👉 https://www.millingtonhall.com And if you haven’t already grabbed your tickets for MEAT UP Festival this August, now’s the time. 🔥 August 1st & 2nd 🎟️ Tickets: 👉 https://www.meatupfestival.com Stay up to date with the podcast and everything we’re up to: Podcast socials Follow From the Shack for updates, guests, and BBQ chat. Steve 🔥 Instagram: @charredfoodco Dec 🔥 Instagram: @cheshire_grill Give us a follow, drop us a message, and let us know what you’ve been cooking. Next week we’re back with another Shack Bites — shorter, looser episodes where we talk about what’s been hitting the grill and what’s coming next. Until then… keep the fire lit.

Shack Bites is back — and this week we’re joined once again by Jon Wilson , author of the BBQ Community Cookbook . This one’s relaxed, food-focused, and all about what’s been hitting the grills lately — plus what’s coming up next. No deep dives. No heavy structure. Just proper BBQ chat. Steve, Dec and Jon get into: What’s been on the grill recently Any standout cooks Lessons learned (and near misses ) Flavours that are working right now From simple midweek cooks to bigger weekend sessions, this is the real-life side of BBQ — what’s actually happening at home. We also chat about: What we’re planning to throw on the BBQ next Cuts we’re excited about Techniques we’re refining Dishes we’ve seen that we want to recreate It’s that time of year when inspiration is everywhere and the cooking calendar starts filling up fast. Jon tells us what he’s been cooking from — and beyond — the BBQ Community Cookbook , and how the response to the book has been since launch. If you’d like to grab a copy and support the brilliant charities behind it: 👉 Buy the book on Amazon: https://www.amazon.co.uk/BBQ-Community-Cookbook-JON-WILSON/dp/B0GHH5GLJP It’s more than just recipes — it’s a proper celebration of the UK BBQ community. With events around the corner and longer evenings creeping in, we talk about: The shift into BBQ season Prepping gear Getting organised for events Why this is the best time of year to be cooking outside Don’t forget: 🔥 MEAT UP Festival — August 1st & 2nd Tickets are live, and numbers are capped for year one. Grab yours early: 👉 https://www.meatupfestival.com 🔥 Millington Hall Farm — Classes & Experiences Masterclasses, live fire learning, and community events all year round: 👉 https://www.millingtonhall.com Shack Bites is built around real cooking and real conversations. We want to know: What are you cooking right now? What are you planning next? What should we try? Drop us a message on socials and we’ll bring more of your cooks into future episodes. Next week we’re back with a full-length episode of From the Shack . Until then — keep the fire lit