From The Shack

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 changerGetting that even cook and crispy skinManaging heat and fireLetting the grill do the workA 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 fireRoast potatoesCreamed leeksAll inspired by a demo from James Peck at the Community Cookout.We chat about:Taking inspiration from live demos and making it your ownCooking a full “Sunday dinner” on the BBQBalancing different elements over fireWhy this style of cooking just hits differently outdoorsThis episode really shows what the Cookout is all about:Seeing something liveTaking it homePutting your own spin on itThat’s how the community grows — sharing ideas and actually using them.As always, we chat about:What’s inspiring us right nowWhat we want to cook nextIdeas taken from recent eventsKeeping things fresh and trying new approachesThe 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 & 2ndYear one of our live fire festival — tickets are limited.🎟️ Grab yours here:👉 https://www.meatupfestival.com🔥 Millington Hall Farm — Classes & ExperiencesLive fire cooking classes, BBQ events and more:👉 https://www.millingtonhall.comStay connected and see what we’re cooking week to week:Steve🔥 Instagram: @charredfoodcoDec🔥 Instagram: @cheshire_grillFollow 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 UKFree for guests, campers, and vendorsA true community-driven weekendThis 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 dayShare food with the crowdDemonstrate techniquesTalk BBQ and connect with peopleNo egos — just people who love cooking over fire.One of the best parts of the weekend:Guests can camp on-siteBring your own grillCook your own foodShare dishes with othersLearn from the people around youIt’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 dayFood being cooked and sharedLive cooking demosLive butchery demosVendors showcasing their productsA fully open barDJ playing throughout the dayA relaxed, welcoming atmosphereCome 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 communityIt removes barriers — anyone can attendIt brings together backyard cooks and professionalsIt’s about sharing knowledge, food, and timeIt’s everything BBQ should be.📅 Saturday 25th April📍 Millington Hall FarmCome 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 infoLast-minute updatesCommunity highlightsWe’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 fireManaging different elements at onceWhy everything just tastes better cooked outsideTurning a classic into something a bit specialSimple idea, big results.Dec also talks through some pork belly burnt ends he cooked this week:Getting that perfect balance of bark and tendernessBuilding layers of flavourWhy burnt ends are always a crowd pleaserTips for getting them right at homeSticky, smoky, and exactly what BBQ is about.Steve’s been busy experimenting with something a bit different:Beef rib pastramiBeef cheek pastramiWe chat about:Taking classic pastrami and applying it to different cutsThe process behind itWhat worked (and what didn’t 👀)Why experimenting is such a big part of BBQThis is where things start getting properly interesting.As always, we chat about:What’s been inspiring us latelyNew ideas we want to tryTechniques we’re working onWhy it’s good to mix things up and not cook the same thing every weekEven with some bigger cooks in this episode, the message stays the same:You don’t need loads of fancy gearCook what you enjoyTry new thingsDon’t be afraid to experimentThat’s where the best food comes from.🔥 MEAT UP Festival — August 1st & 2ndOur live fire festival — year one and tickets are limited.🎟️ Grab yours here:👉 https://www.meatupfestival.com🔥 Millington Hall Farm — Classes & ExperiencesLive fire cooking classes, BBQ experiences and events throughout the year.👉 https://www.millingtonhall.comStay connected and see what we’re cooking week to week:Steve🔥 Instagram: @charredfoodcoDec🔥 Instagram: @cheshire_grillFollow 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/D1n16JqsWCfIkMTG0aAfRQNext 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 dailyPeople sharing cooks, ideas and tipsQuestions being answered in real timeA proper space for the community to connectThis 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 cookingThe realities of running restaurants centred around fireHis approach to flavour, ingredients and cooking techniquesThe difference between cooking professionally and at homeHis thoughts on the growth of the UK BBQ sceneIt’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 recentlyWhat’s coming up over the next few weeksCommunity news and updatesGeneral BBQ chat, as alwaysDon’t forget everything we’ve got going on this year:🔥 MEAT UP Festival — August 1st & 2ndYear one of our live fire festival — tickets are limited.🎟️ Grab yours here:👉 https://www.meatupfestival.com🔥 Millington Hall Farm — Classes & ExperiencesLive fire cooking classes, events and BBQ experiences throughout the year.👉 https://www.millingtonhall.comStay connected and be part of the journey:Steve🔥 Instagram: @charredfoodcoDec🔥 Instagram: @cheshire_grillFollow 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 methodsKeeping flavour and texture on a second cookWhy picanha is always a winnerProof 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 chickenBig spices, bold flavoursSimple techniques with big resultsWhy dishes like this are perfect for mixing things up on the BBQIt’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 commentsMessages from the communityWhat you’ve all been cookingGeneral feedback on recent episodesKeep them coming — this is what Shack Bites is all about.As always, we keep it grounded:Cooking with what you’ve gotMaking the most of leftoversNot overcomplicating thingsJust getting outside and cookingBecause good BBQ doesn’t need to be complicated.🔥 MEAT UP Festival — August 1st & 2ndOur brand new live fire festival — year one and tickets are limited.🎟️ Grab yours here:👉 https://www.meatupfestival.com🔥 Millington Hall Farm — Classes & ExperiencesLive fire cooking classes, BBQ experiences and events all year round.👉 https://www.millingtonhall.comStay connected and get involved:Steve🔥 Instagram: @charredfoodcoDec🔥 Instagram: @cheshire_grillFollow 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 latelyDishes we’ve seen online that we want to tryFlavours and techniques we’re experimenting withWhat’s coming up next on the grillBecause 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 & 2ndOur brand new BBQ festival celebrating live fire cooking, community, demos and great food.🎟️ Grab tickets here:👉 https://www.meatupfestival.com🔥 Millington Hall Farm — Classes & ExperiencesLive fire cooking classes, events and BBQ experiences throughout the year.👉 https://www.millingtonhall.comStay connected with everything happening around the podcast.Steve🔥 Instagram: @charredfoodcoDec🔥 Instagram: @cheshire_grillFollow 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 UKHow BBQ has moved beyond burgers and sausagesThe growing number of events, festivals and masterclassesWhy more people are investing time in learning proper fire cookingThe role social media has played in growing the sceneMarcus 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 calendarCommunity news and updatesGeneral BBQ ramblings and honest takesBecause it wouldn’t be From the Shack without it.A big thank you to our amazing sponsors for supporting the podcast.🔥 Alfresco ChapelBeautifully designed outdoor kitchens built for people who love cooking outside.Explore their setups here:👉 https://www.alfrescochapel.co.uk🔥 Pit Barrel CookerSimple, effective, and capable of producing incredible barbecue.Check them out here:👉 https://pitbarrelcooker.co.ukDon’t forget you can check out live fire cooking classes, experiences and upcoming events at Millington Hall Farm:👉 https://www.millingtonhall.comAnd 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.comStay up to date with the podcast and everything we’re up to:Podcast socialsFollow From the Shack for updates, guests, and BBQ chat.Steve🔥 Instagram: @charredfoodcoDec🔥 Instagram: @cheshire_grillGive 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 recentlyAny standout cooksLessons learned (and near misses )Flavours that are working right nowFrom 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 nextCuts we’re excited aboutTechniques we’re refiningDishes we’ve seen that we want to recreateIt’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/B0GHH5GLJPIt’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 seasonPrepping gearGetting organised for eventsWhy this is the best time of year to be cooking outsideDon’t forget:🔥 MEAT UP Festival — August 1st & 2ndTickets are live, and numbers are capped for year one.Grab yours early:👉 https://www.meatupfestival.com🔥 Millington Hall Farm — Classes & ExperiencesMasterclasses, live fire learning, and community events all year round:👉 https://www.millingtonhall.comShack 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

This week we’re joined by friend of the show and all-round top bloke Jon Wilson, author of the BBQ Community Cookbook — a project that perfectly captures what the UK BBQ scene is all about.Steve and Dec both feature in the book, so this one feels especially close to home.We dive into:Where the idea for the cookbook came fromWhat made Jon decide to actually go for itThe process of pulling together contributors from across the communityThe challenges of turning an idea into a finished bookWhy this project is about more than just recipesThis isn’t just another BBQ cookbook — it’s a collaboration that showcases the people behind the grills.A huge part of this project is giving back.Jon talks about:The charities the book supportsWhy those causes are important to himHow the BBQ community continues to show up when it mattersIt’s proof that live fire cooking can do more than feed people — it can make a real difference.We also chat about Jon’s journey over the last year:Starting out with a demo at the Community CookoutStepping into the public eyeBuilding confidence in front of a crowdNow having multiple demos lined up for this yearIt’s a great insight into what happens when you say yes to opportunities and lean into the community.As always, we catch up on what’s happening across the BBQ scene:Event updatesUpcoming demosCommunity projectsWhat’s shaping up to be a busy year aheadThe UK BBQ calendar is filling up fast.Alongside the main interview, we also cover:What’s inspired us recentlyGeneral BBQ ramblingsHonest takes and a few laughs along the wayBecause it wouldn’t be From the Shack without it.If you haven’t already, go check out the BBQ Community Cookbook and support the incredible causes behind it.Follow us on socials for updates, guest announcements, and event news — and keep the messages coming. We love hearing what you’re cooking.Next week we’re back with another Shack Bites.Until then — keep the fire lit 🔥BUY THE BOOK - https://amzn.eu/d/0fYUn070MEAT UP TICKETS - www.meatupfestival.comMILLINGTON HALL FARM - www.millingtonhall.com

Welcome to the very first Shack Bites — your new midweek hit of BBQ chat.Shorter, looser, and all about what’s been happening around the fire lately. No big deep dives. No heavy agenda. Just proper BBQ conversation.In this episode, Steve and Dec dive into:The first proper cooks of the yearWhat’s been hitting the grill latelyAny wins, tweaks, or “that actually worked” momentsWhat we’re itching to cook nextEarly season cooks always hit different — fresh charcoal, longer evenings, and that feeling that BBQ season is officially back.We chat about:Dishes we’ve seen online that we want to tryFlavours we’re excited about this yearAny techniques we’re working on improvingThings we’re keeping simpleThis is the episode where we talk honestly about what’s realistic, what’s inspiring us, and what we’re probably overthinking.A bit of kit chat — but keeping it grounded.What we’ve been using recentlyAnything we’ve rediscovered in the shedReminding ourselves that you don’t need loads of fancy gear to cook good foodSkill, fire control, and good ingredients always win.We talk about that shift in the air — lighter nights, more people cooking outside, events popping up, and the buzz building across the UK BBQ scene.It’s that time again.Shack Bites is built around conversation, so we want to hear from you.What are you cooking right now?What are you struggling with?What should we try next?Drop us a message on socials and we’ll start bringing 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 🔥🎙️ Shack Bites — Episode 1First Fires of the Year 🔥🔥 What We’ve Been Cooking🥩 What’s On The Radar🔥 Gear (Without the Gear Obsession)🌱 BBQ Season Is Here📲 Get Involved

Season 3, Episode 1 of From the Shack.Season 3 is officially here — and this episode is all about celebrating the return of the pod and everything we’ve got coming this year.Steve and Dec are back behind the mics, kicking things off with big energy, big plans, and a proper look at what’s ahead for the BBQ community in 2026.After a short break between seasons, we’re back — refreshed, refocused, and ready to build something even bigger. Season 3 is all about growth, consistency, and doubling down on what matters most: community, live fire cooking, and real conversations.This season marks a huge step forward with our new studio space.What that means:A proper recording setupMore consistency in episodesMore in-person guests (we’re already ahead on bookings )The potential for live podcasts and live cooksPossible studio-based cooking sessions coming soonIt’s a big move — and it opens up a lot of exciting opportunities.We gave a big shout-out to Jon Wilson and the BBQ Community Cookbook — a brilliant community-led project supporting great causes. This is exactly what the UK BBQ scene is about: collaboration, generosity, and backing each other.Bigger and better than last yearCurrently SOLD OUTKeep an eye on socials in case any spaces become availableA vendor spot has become available this week — if you're interested, contact Steve directly or reach out via the farm emailThis event continues to prove how strong and supportive the UK BBQ community really is.One of the standout highlights of the year — always inspiring, always packed with incredible fire cooking and talent.Our very own two-day festival.Year oneTicket numbers cappedHuge plans in placeWe highly recommend grabbing tickets early🎟️ Tickets available at:👉 www.meatupfestival.comWe still have tickets available for upcoming masterclasses at the farm, including sessions with:Matty’s Chop ShopBanquet1415MatBlakThese are hands-on, skill-focused, live-fire learning experiences — and more classes will be announced soon.For tickets, experiences, and upcoming events at the farm:👉 www.millingtonhall.comMake sure you're following us on socials for:Event updatesTicket announcementsLast-minute availabilityGuest revealsCommunity newsSeason 3 is going to be a big one — and this is just the start.Don’t forget — Shack Bites lands next week.Shorter. Looser. Food-focused.Your midweek hit of BBQ chat.Thanks for being part of the journey.Season 3 starts now.

In the Season 2 Finale, Steve and Dec sit down for a reflective, honest, and heartfelt episode to close out an incredible year in the UK BBQ community.We cover all the usual segments — community news, recent cooks, shoutouts, gear, events, and what’s been happening in our world of BBQ — but this one carries some extra weight and meaning.We look back at our favourite memories, moments, cooks, collaborations, and events from the 2025 BBQ season. From live fire sessions to community meetups, this year truly showcased the growth and passion of BBQ lovers across the UK.We chat about new plans, events we want to attend, dishes we want to master, and how we want the podcast — and the community — to continue evolving next year.In this episode, we pay tribute to our dear friend Wayne Entwistle, a huge character in the UK BBQ & festival scene who sadly passed away this year.Wayne was an incredible presence — warm, generous, hilarious, and always the first to help others. His love for food, fire, and community made him a true legend in the BBQ world.He will be missed massively, and this episode is dedicated to him.📸 Instagram: @fromtheshackpod🎥 YouTube: @fromtheshackpod🎵 TikTok: @fromtheshackpod✉️ Email: [email protected] news, events, shoutouts, or a story from the BBQ world you want us to talk about? Send them over — we love featuring the community.If you’ve enjoyed Season 2, please follow, subscribe, and leave a review. It genuinely helps us grow the UK BBQ conversation and bring on even more amazing guests and topics next season.UK BBQ podcast, BBQ community, live fire cooking, BBQ review 2025, UK grilling podcast, From The Shack podcast, BBQ events UK, BBQ tribute, Wayne Entwistle BBQ, outdoor cooking podcast, BBQ in 2026, UK BBQ recap, BBQ season highlights🔥 2025 in Review🔥 What We’re Excited For in 2026❤️ A Tribute to Wayne Entwistle🔥 Connect with From The Shack❤️ Support the Podcast🔑 SEO Keywords / Tags

In this episode, Steve and Dec catch up on everything BBQ — from recent cooks and community news to what’s coming next. The main focus, though, is a deep dive into the exciting collaboration between Burnt Chef, Tribe Apparel and Mat Blak.We talk about what this collab means for the UK BBQ & fire-cooking scene, the inspiration behind it, and why we think it’s a game-changer. Whether you're interested in BBQ gear, apparel, or just love to follow what’s new in the community, this episode is for you.Plus:🔥 What we’ve been cooking lately — our recent BBQ experiments & favourites📰 Community news & shoutouts — the latest in UK BBQ events, trends, and listener highlights📅 What’s ahead — future plans, cookups, and where we see the scene headedBurnt Chef website: https://burntchef.com/Tribe Apparel on Instagram: @tribe_apparelMat Blak on Instagram: @matblak📸 Instagram: @fromtheshackpod🎥 YouTube: @fromtheshackpod🎵 TikTok: @fromtheshackpod✉️ Email: [email protected] a story, event, or BBQ project to share? Want a shoutout on the show? Drop us a message or tag us — we love hearing from the community.❤️ Support the PodcastIf you enjoy what we’re doing, please follow, subscribe, and leave us a review on Spotify, Apple Podcasts, or wherever you listen. It helps us grow the community and brings more guests, gear, and inspiration your way.🔗 Links & Where to Find Our Collab Partners🔥 Connect with From The Shack

We’re wrapping up the 2025 BBQ season with a proper lookback. In this episode Steve and Dec reflect on the best moments of the summer — from festivals and the community cookout to standout cooks and trends shaping the UK BBQ scene.Highlights in this episode:🔥 BBQ Season round-up: our top moments from the summer — events, demos, and the trends that shaped the year in live fire cooking.🎥 Steve on TV VIP cooks: behind-the-scenes stories from cooking for VIPs at Peover Hall — techniques, nerves, and what it’s like to cook for TV guests.🏞️ Dec’s Scottish getaway: a BBQ-lover’s dream trip — rustic fire cooking, epic views, and why this escape fuelled his cooking for months. (Dec stayed at Knockendoch — full details here: https://www.sykescottages.co.uk/cottage/Lake-District-Dumfries-Galloway-Ardwall/Knockendoch-1024452.html#duration=7&calendar=2025-12&changeover=5)🍖 What We’ve Been Cooking: our favourite recent recipes, experiments, and go-to techniques.📰 Community news & shoutouts: listener highlights, upcoming events, and how to get involved in the UK BBQ community.If you love BBQ, open-fire cooking, and the UK BBQ community, this episode wraps the season with practical tips, behind-the-scenes stories, and inspiration for your next cook. Great for backyard pitmasters, aspiring grillers, and anyone who follows the live-fire scene.🔗 Connect with From The ShackInstagram: @fromtheshackpodYouTube: @fromtheshackpodTikTok: @fromtheshackpodEmail: [email protected] a story, event, or cook you want us to shout out? Message us on Instagram or tag us in your posts — we love featuring the community.❤️ Support the PodIf you enjoyed this season, please subscribe, follow, and leave a review on Spotify, Apple Podcasts, or wherever you listen. Reviews help us reach more of the UK BBQ community and bring better guests and events to the show.🔥 SEO Keywords / Tags:UK BBQ, BBQ podcast, live fire cooking, outdoor cooking, BBQ community, From The Shack, Peover Hall, Knockendoch, Sykes Cottages, TV cooking, BBQ trends 2025, BBQ events UK, community cookout, festival review, BBQ recipes, pitmaster tips

This week, we’re talking all things Sizzlefest — the annual BBQ festival hosted by SoCal BBQ Store in Southampton. What started as a small get-together has become a must-attend event for anyone in the UK BBQ community, bringing together pitmasters, home cooks, and BBQ brands for one massive celebration of live fire cooking.Recorded at Alfresco Chapel — one of our amazing sponsors — we’re joined by Adam and Steve as we look back on our trip to Sizzlefest 2024. From the food to the atmosphere, the demos to the people, this one had it all.🔥 In this episode, we chat about:The vibe and energy that makes Sizzlefest such a standout in the UK BBQ calendarMeeting up with the faces behind your favourite BBQ Instagram accountsThe food, the fire, and the unforgettable moments from the weekendWhy events like this matter so much to the UK BBQ sceneOur thoughts on doing it all again next year!Plus, as always, we bring you:🍖 What We’ve Been Cooking📰 Community News & Shoutouts🔥 Big thanks to everyone who keeps the UK BBQ scene alive and growing!🔗 Connect with Us📸 Instagram: @fromtheshackpod🎥 YouTube: @fromtheshackpod🎵 TikTok: @fromtheshackpod✉️ Email: [email protected] an event, cook, or story to share? Drop us a message or tag us in your posts — we love hearing from the community!❤️ Support the PodIf you enjoy the show, don’t forget to follow, subscribe, and leave us a review on Spotify, Apple Podcasts, or wherever you listen. It really helps us grow the From The Shack BBQ family.🔥 Keywords / Tags:Sizzlefest, SoCal BBQ Store, UK BBQ Scene, BBQ Podcast, Live Fire Cooking, BBQ Festival, BBQ Community, Outdoor Cooking, From The Shack Podcast, Alfresco Chapel, BBQ Events UK, BBQ Lifestyle, BBQ Pitmasters, BBQ in the UK, UK BBQ 2025

After months of planning (and a little help from Storm Amy delaying things!), the Big BBQ Community Cookout finally happened — and what a day it was! In this episode, Steve and Dec sit down to unpack it all — from how the event came together, to what went down on the day, and why it might just be one of the best BBQ community gatherings the UK has ever seen.We chat about:🔥 The inspiration behind the community cookout🔥 How we handled the postponement and brought it all together🔥 The atmosphere, the demos, and the incredible people involved🔥 Our favourite moments (and maybe a few lessons learned!)🔥 Whether we’ll be doing it all again next year 👀Plus, as always, we’ve got:🍖 Community news and shoutouts🔥 What we’ve been cooking lately🤝 A massive thank you to everyone who supported and attendedThis one’s all about celebrating the UK BBQ community — the people, the passion, and the power of cooking over fire.📸 Instagram: @fromtheshackpod🎥 YouTube: @fromtheshackpod🎵 TikTok: @fromtheshackpod✉️ Email: [email protected] you love what we’re doing, make sure to follow, subscribe, and leave us a review on Spotify or Apple Podcasts — it helps us reach more BBQ lovers across the UK!🔗 Connect with Us❤️ Support the Pod

Sometimes BBQ plans get interrupted—and this week was one of those times. In this ad hoc episode, Steve and Dec sit down to talk about the difficult decision to postpone the Big BBQ Community Cookout after Storm Amy hit the UK with full force.We break down the reasons behind the postponement, from health and safety concerns to looking after everyone in our community. The good news? The event is now confirmed for Saturday 11th October—and it’s going to be bigger and better than ever.As always, we bring you the usual favourites:🔥 What We’ve Been Cooking – our latest cooks on the grill and smoker📰 Community News & Shoutouts – celebrating the BBQ family and what’s happening around the sceneIt’s not the episode we planned—but it’s the one the weather gave us!👉 Got a cook, event, or shoutout you’d like us to feature?Hit us up on Instagram @fromtheshackpodcast and let us know.

This week Steve and Dec head to London’s iconic Tobacco Dock for Meatopia 2025. Tune in to hear our full recap of the event—what we thought, the standout dishes we devoured, and the overall vibe of this legendary live-fire festival.We’re also sharing updates on the Big BBQ Community Cookout, plus all the usual segments you love:🔥 What We’ve Been Cooking – our latest BBQ experiments and successes📰 Community News & Shoutouts – the latest happenings and listener highlightsWhether you’re a backyard pitmaster or a live-fire fanatic, this episode will have you hungry for smoke and flames.👉 Have an event or shoutout for the show?Drop us a message on Instagram @fromtheshackpodcast and let us know—no matter how big or small.Listen now and join the conversation!

This week on From The Shack, we’re taking you deep into the world of Asado cooking as we join the incredible team from Banquet1415 for their hands-on live fire cooking class. If you’ve ever wanted to master the art of Argentinian-style BBQ and elevate your fire cooking skills, this episode is packed with tips, techniques, and inspiration.Dec shares his full experience at the class — from breaking down whole cuts and fire management to learning the unique approach that Banquet1415 brings to cooking over flames. We also chat about UK BBQ community news, share our latest cooks, and discuss why cooking Asado-style is perfect for anyone looking to push their BBQ game further.If you love open fire cooking and want to discover new techniques, this episode is one you can’t miss.🔥 A full breakdown of Dec’s experience at Banquet1415’s Asado cooking class🔥 Tips and tricks for mastering Argentinian-style open fire BBQ🔥 How Banquet1415 is shaping the UK live fire cooking scene🔥 UK BBQ community news & updates🔥 Our favourite recent cooks and recipe inspiration🔥 Why live fire BBQ is more than just food — it’s about connection, creativity, and cultureBanquet1415 is leading the way in live fire cooking here in the UK. Their Asado cooking classes combine tradition, technique, and creativity — giving BBQ lovers a chance to get hands-on with wood-fired, smoke-infused cooking like never before.We’d love to hear your thoughts on this episode and your own BBQ stories! Get in touch:📸 Instagram: @fromtheshackpod🎥 TikTok: @fromtheshackpod▶️ YouTube: @fromtheshackpodGot an event we should know about, want a shoutout, or fancy joining us on the pod? Send us a message — we’d love to hear from you!Thanks for tuning in to another episode of From The Shack! Next week, we’ve got even more fire-fuelled chats, BBQ tips, and community updates coming your way. Until then… keep cooking low, slow, and over fire! 🔥#BBQPodcast, #FromTheShack, #Banquet1415, #AsadoCooking, #LiveFireCooking, #UKBBQ, #OpenFireCooking, #BBQClass, #BBQCommunity, #BBQEventsUK, #FireCooking, #KamadoCooking, #OutdoorCooking, #BBQLovers, #LowAndSlow

This week, we’re talking all about Marcus Bawdon’s Live Fire Cooking Class at Alfresco Chapel. Dec shares his first-hand experience of the day—from the techniques he learned to the dishes that stole the show.We’re also joined by the man himself, Marcus Bawdon—one of the original stars of the UK BBQ scene, author, teacher, and all-round live fire legend. We chat about his journey in BBQ, his passion for teaching, and why live fire cooking continues to inspire so many.As always, we bring you the latest from the UK BBQ community, plus some of our favourite recent cooks to inspire your next fire-up. Whether you’re a seasoned pitmaster or just getting started, this episode is packed with flavour, fire, and BBQ wisdom.What to Expect:🔥 Dec’s take on attending Marcus Bawdon’s Live Fire Class at Alfresco Chapel.🔥 A chat with Marcus Bawdon himself—insights, inspiration, and BBQ stories.🔥 Techniques, tips, and flavour ideas from one of the UK’s most respected BBQ voices.🔥 Community news, shoutouts, and our recent cooks that you’ll want to try yourself.Tags & Featured Accounts:@countrywoodsmoke – Live fire cooking educator & BBQ author.@alfresco_chapel_bbq – The North West’s BBQ store & event hub.@pitbarreluk – Makers of the legendary Pit Barrel Cooker.@monolithgrillsukir – High-performance kamado grills.@thermapen – BBQ temperature perfection.@globaltic_uk – Premium charcoal for serious cooking.Have you taken a BBQ or live fire class? Got a favourite recent cook you want to share? Let us know—and don’t forget, if you want a shoutout on the pod, send us your BBQ stories, tips, or events.Connect with Us:Instagram: @fromtheshackpodTikTok: @fromtheshackpodYouTube: @fromtheshackpodThanks for tuning in to From The Shack! Huge thanks to Marcus Bawdon for joining us and to Alfresco Chapel for hosting an unforgettable class. We’ll be back with more fire, flavour, and community BBQ chat next week—until then, happy grilling!

We’re back with part two of one of our biggest topics yet—the rise of backyard BBQ culture in the UK. In this follow-up to Episode 2, we go even deeper into how the UK BBQ scene is growing, evolving, and catching fire.This time, we look at it through the lens of the brands driving the industry forward. We’ve gathered insights and quotes from some of the biggest names in UK BBQ—from grill manufacturers to fuel suppliers—to understand how the surge in interest is impacting product trends, innovation, and customer habits.As always, we also bring you the latest from the BBQ community, plus a rundown of some of our favourite cooks from the past few weeks. It’s fire, flavour, and plenty of food talk from your mates in the shack.What to Expect:🔥 Industry insights from top UK BBQ brands:What’s selling, what’s changing, and what’s coming next.The rise in premium gear, fuel innovation, and year-round BBQing.🔥 Quotes from the brands: Hear what major players are saying about the UK BBQ boom.🔥 Recent cooks: Our personal favourites and what inspired them.🔥 Community news & shoutouts: As always, we highlight what’s happening in the BBQ scene.Brands Featured in This Episode:🔥 @biggreenegguk – The green iconic ceramic grill pioneers.🔥 @kadaiuk – Open Fire leaders in fire pits.🔥 @grillinggearuk – BBQ gear for backyard pitmasters.🔥 @monolithgrillukir – High-end kamado grills built for precision.🔥 @thermapen – The gold standard in BBQ temperature control.🔥 @globaltic_uk – Premium lumpwood charcoal fuelling UK fires.Got thoughts on the UK BBQ scene or want to share your favourite recent cook? Want a shoutout on the pod or know an event we should cover? Drop us a message—we’re building this community together.Connect with Us:Instagram: @fromtheshackpodTikTok: @fromtheshackpodYouTube: @fromtheshackpodThanks for tuning in to Episode 3 of From The Shack! Whether you’re new to the BBQ world or a seasoned pitmaster, we’re here to bring you the stories, tools, and inspiration to fire things up. See you next time—and until then, happy grilling!

In this episode, we fire up the mics and chat about our latest cooks, kit obsessions, and what's been going down on the grills this week.Then we dive into our main topic:The Rise of Backyard BBQ in the UK.From humble burgers and bangers to reverse-seared ribeyes and full-blown outdoor kitchens — the British BBQ scene has come a long way. We unpack why it's booming, how social media and brands are fuelling the fire, and what makes UK BBQ culture unique.We also bring you the latest BBQ community news, share an exciting update on The Big BBQ Community Cookout (October’s free fire-cooked celebration), and shout out a few brilliant brands making waves in the scene.Links & Mentions:The Big BBQ Community Cookout info → cheshirebbqschool.orgFollow us on Instagram → @fromtheshackpodcastTag us in your cooks and setups — we love to share them!Sponsors:Huge thanks to our amazing sponsors for supporting the show:🔥 @alfrescochapel — BBQ showroom in Chorley🔥 @pitbarreluk — The original vertical drum smoker🔥 @thermapen — The only thermometer we trust on the grill#FromTheShackPodcast #UKBBQ #BBQCommunity #LiveFireCooking #BackyardBBQ #BBQLife #LowAndSlow #BBQUK #OutdoorCooking #BBQShow #TheBigBBQCommunityCookout

We’re kicking off Season 2 of From the Shack with exciting news — we’ve got new sponsors, big plans, and a massive community event on the horizon!👉 In this episode:We welcome Alfresco Chapel BBQ Centre — the ultimate BBQ showroom in the northwestWe’re now powered by Pit Barrel Cookers — simple, flavour-packed cooking in a barrelThermapen continues supporting the show with their industry-leading thermometersAnd we give a full update on the Big BBQ Community Cookout — a free BBQ celebration with live fire cooking, competitions, brands, and prizes💬 Whether you're a weekend warrior or a pro pitmaster, there's something in this one for you.Alfresco Chapel: @alfresco_chapel_bbq/Pit Barrel Cookers: @pitbarrelukThermapen: @thermapenBig BBQ Community Cookout info: cheshirebbqschool.org🔗 Links & Shoutouts

🎙 Season 1 finale is here — and it’s a special one!We went LIVE for the very first time, with tongs in hand and coals burning hot to celebrate the final day of UK BBQ Week 2025.🔥 This episode was streamed straight from the Shack, featuring:👇— World Cuisine on Fire: The UK BBQ Week theme was global flavours, so we cooked up a full Texas BBQ tray — but with a twist on every single item.— Season 1 Wrap-Up: We look back on an epic few months of community, conversations, cooks and chaos — all from two backyard BBQers just doing what we love.— Live Vibes: No edits, no filters, just pure BBQ passion — recorded live with our audience, questions, and plenty of meat.🙏 Massive thanks to everyone who tuned in, listened, shared, and supported Season 1. You’ve helped build something really special.We’re taking a few weeks off to reset, rest, and stoke the fire — but don’t worry:Season 2 is coming in HOT.🛠️ This episode was proudly sponsored by:🔥 Thermapen – https://thermapen.co.uk🎯 Use code SHACK-20 for 20% off sitewide!🥩 The Catering Butcher – top-quality meat for real BBQers🔥 Globaltic Charcoal – the fuel behind the fire📍 Join the Shack community:📸 Instagram: https://instagram.com/fromtheshackpodcast🎬 TikTok: https://tiktok.com/@fromtheshackpodcast▶️ YouTube: https://youtube.com/@fromtheshackpodcast👨‍🍳 Steve (Charred Food Co): https://instagram.com/charredfoodco👨‍🍳 Dec (Cheshire Grill): https://instagram.com/cheshire_grill🔥 Cheshire BBQ School: https://instagram.com/cheshirebbqschool🎯 Want to work with us in Season 2?We’re open to podcast sponsors, product collabs, BBQ events, and shoutouts. Let’s build something 🔥🎧 Catch up on all episodes of Season 1 on:Spotify | Apple Podcasts | YouTube | Amazon Music | Google Podcasts🔥 Hit play, raise a glass (or a brisket), and help us close out Season 1 with a bang.#FromTheShackPodcast #UKBBQWeek #BBQPodcast #LiveFireCooking #BBQCommunity #Thermapen #GlobalticCharcoal #TheCateringButcher #TexasBBQ #CheshireBBQSchool #KamadoCooking

From the Shack Podcast — Episode 15: "UK BBQ Week, AI, BBQ & Monolith"🎙 Streaming from 9AM Sunday morning! Available on Spotify, Apple Podcasts, YouTube & all major platforms.This week, we’re diving into one of the biggest weeks in the UK BBQ calendar… and lighting up some BIG discussions along the way:👇 Inside this episode:— UK BBQ Week 2025: What it’s all about, the daily cooking themes, and what we’re planning to throw on the fire! (Spoiler: expect smoke, sizzle, and some surprises).— The Rise of AI in BBQ Socials: Fake food pics? Enhanced BBQ shots? Is it helping or hurting the real-deal backyard cook movement? We get into it.— BIG NEWS: We’re teaming up with Monolith Kamado: Why we're buzzing about working with one of the most respected names in the ceramic grill game.— Plus the usual fire:🍖 What we've been cooking🔥 Community news📅 Upcoming events💬 Unfiltered takes and probably some off-topic laughs.🛠️ This episode is brought to you by ThermapenBecause when you’re serious about your BBQ, you NEED accuracy.👉 https://thermapen.co.uk🎯 Use the code SHACK-20 at checkout for 20% off sitewide — you’re welcome.📍 Follow us & join the Shack community:📸 Instagram: https://instagram.com/fromtheshackpodcast🎬 TikTok: https://tiktok.com/@fromtheshackpodcast▶️ YouTube: https://youtube.com/@fromtheshackpodcast👨‍🍳 Steve (Charred Food Co): https://instagram.com/charredfoodco👨‍🍳 Dec (Cheshire Grill): https://instagram.com/cheshire_grill🔥 Cheshire BBQ School: https://instagram.com/cheshirebbqschool🎯 Want to get involved with the show?We’re open to sponsorships, product features, BBQ event partnerships, and shoutouts! If you want your brand to be in front of a real, growing BBQ community — get in touch!👂 Ready to listen?Hit play, fire up the grill, and let’s make Sunday mornings your new BBQ ritual.(And hey — don't forget to drop us a review if you love what we’re building here.)🎧 Listen now on:Spotify | Apple Podcasts | YouTube | Amazon Music | Google Podcasts#FromTheShackPodcast #UKBBQ #BBQPodcast #CheshireBBQSchool #BBQCommunity #Thermapen #UKBBQWeek #KamadoCooking #MonolithGrills

🎧 From the Shack Podcast — Episode 14“Foundations, Fire, and the Feast”Available from 9AM Sunday on Spotify, Apple Podcasts & YouTube🪵 What’s Cooking This Week:🔥 Inside the First Ever Cheshire BBQ School ClassSteve shares how it all kicked off — from lighting up the kettles to laying down the BBQ fundamentals. Real backyard skills, hands-on coaching, and a room full of fired-up learners. Spoiler: it was class.🔥 The Wild Grill Experience at Millington Hall FarmThink offset smoker. Think banquet. Think fire-fuelled storytelling in the Cheshire countryside. Steve takes us behind the scenes of his new demo pitmaster role and how BBQ is more than a meal — it's a movement.🔥 Alfresco Chapel Open Day RecapOne field. One flame. Loads of familiar faces. We reflect on a brilliant day with the Northern UK BBQ community — full of laughter, smoke, and stories. If you were there, you’ll want to relive it. If you weren’t? Hit play and catch the vibe.🔄 Plus Our Regular Segments:🍔 What We’ve Been Cooking🔥 Community News📅 Upcoming BBQ Events👀 A few bonus bits you’ll only catch in the full episode🔥 Brought to you by ThermapenThe only thermometer we trust on the shack shelf. Lightning fast. British-built. Game-changing accuracy.👉 Grab yours at thermapen.co.uk💸 Use code SHACK20 for 20% off sitewide💬 Mentioned This Week:📍 @cheshirebbqschool📍 @millington.hall.farm📍 @alfrescochapel📍 @charredfoodco📍 @cheshiregrill📍 @thermapen📲 Follow & Connect:Instagram: @fromtheshackpodcastTikTok: @fromtheshackpodcastYouTube: From the Shack PodcastSteve: @charredfoodcoDec: @cheshiregrillBBQ School: @cheshirebbqschoolWant to sponsor the podcast or get your shout-out heard by the UK BBQ community?📩 Drop us a DM or email — we’d love to chat.💥 CALL TO ACTION:If you’ve ever wondered what it’s like to take your first BBQ class, fire up an offset, or hang with the UK’s BBQ fam in a chapel field — this episode’s got your name on it.🎙️ Hit play. Fire up your pit. Let’s go.#BBQPodcast #UKBBQ #BBQCommunity #OffsetSmoker #BackyardBBQ #Thermapen #FromTheShack #CheshireBBQSchool

Episode 13 - Dec’s Top 3 Cookbooks & The Best Kamado Debate! 📚🔥This week, Dec breaks down his top 3 must-have cookbooks for anyone serious about BBQ, grilling, and live fire cooking. If you’re looking to up your game, these books should be on your shelf! 📖🔥Also in this episode:🔥 What’s the best Kamado? Mark from Instagram asked, so we’re diving into it—pros, cons, and which ones are worth your money.🔥 Steve’s BBQ classes update—more info on what to expect and why they’re perfect for anyone wanting to master the grill.🔥 Millington Hall Farm demo role—Steve shares more about his new position as pitmaster for their live fire experience days.🔥 Community news, events, and what we’ve been cooking.🎧 Listen now: Apple - https://podcasts.apple.com/gb/podcast/from-the-shack/id1581288822Spotify - https://open.spotify.com/show/0aWSUXGH6KIYdOOBd9rd3O?si=-mkhYbI9SIOt1VoLZJtP4QYouTube - https://www.youtube.com/playlist?list=PLDZWIzmo2Qke0ivSUHn3JnhChP5SEqpDW 📚 Dec’s top cookbook picks: SEARED - https://amzn.eu/d/ddo9kEkIndian Curry at Home -https://amzn.eu/d/94XbfnkBeefy Boys - https://amzn.eu/d/dEsG3MwBig Eats - https://amzn.eu/d/j1NVTpm🍖 Cheshire BBQ School - tickets available now: https://charred.sumupstore.com📍 Follow us & join the conversation: https://www.instagram.com/fromtheshackpod?igsh=M2N1Ym04NHIwMHI2#BBQPodcast #BBQCookbooks #LiveFireCooking #KamadoGrill #CheshireBBQSchool

Episode 12 - Fields to Fork Festival & Big Announcements! 🎙🔥In this episode, we’re joined by Alex from the Fields to Fork Festival to talk all about this brand-new two-day festival celebrating British farming and the culture that surrounds it. We cover:✅ The vision behind Fields to Fork 🌾✅ The top-tier chefs doing live fire demos 🔥✅ What to expect across the weekend 🎪And because Alex is feeling generous, we’ve got a family ticket giveaway for the festival—head over to our Instagram to enter! 🎟Plus, in this episode:🍽 Dec’s double restaurant review—two spots you need to check out🔥 Steve’s BBQ classes are LIVE—tickets for Cheshire BBQ School are now on sale!🔥 Community news, BBQ talk, and more!🎧 Listen now: https://linktr.ee/fromtheshackpod🎟 Fields to Fork Festival: https://fieldstoforkfestival.co.uk/📍 Follow Alex & the festival: https://www.instagram.com/fields_to_fork🍖 Cheshire BBQ School: https://www.instagram.com/cheshire_bbq_school📲 Follow us & enter the giveaway: https://www.instagram.com/fromtheshackpod#FieldsToFork #BBQPodcast #LiveFireCooking #BBQCommunity #CheshireBBQSchool

Episode 11 – Special Guest: Ryan Green from Grilling Gear Episode 11 is here, featuring special guest Ryan Green from @grillinggearuk_! We chat all about his new brand Grilling Gear, what’s in store for the future, and some seriously game-changing BBQ products—including his Chimney Starter and brand-new Burger Smasher, which just dropped this week.Exclusive Listener Offer! 🔥Ryan is hooking up our listeners with FREE shipping on all Grilling Gear orders placed from Sunday, 2nd March to the following Sunday—saving you £3.50! Just use the code SHACK when ordering here:👉 Order via this linkAlso in this episode:✅ What we’ve been cooking – some banging dishes as always✅ Community news & upcoming events – are you heading to any BBQ events this year?✅ Huge news – we have an official show sponsor! 🎉We’re buzzing to announce Thermapen (@thermapen) as our official sponsor! The ultimate precision food thermometer, built for pros but loved by home cooks. Want one? Use code SHACK20 for 20% off at thermapen.co.uk✅ Steve’s big updates:Appointed Pitmaster for the Millington Hall Farm event days (@millington.hall.farm)Officially launching his BBQ school – Cheshire BBQ! 🔥Shoutouts & Links:👊 Follow Ryan & Grilling Gear: @grillinggearuk_🔥 Community BBQ Pages: @bbqupnorth | @jons.bbq🏡 Millington Hall Farm: @millington.hall.farm🎧 Listen now and let us know your thoughts!

From The Shack - Episode 10 | Your Guide to UK BBQ Events 2025Episode Summary:In this episode, we're diving into the UK BBQ event calendar! Join us as we chat about the confirmed events on the horizon, the ones we’re excited to attend, and even the ones we dream about. We'll also share community news, update you on our latest cooking adventures, and give shoutouts to fellow BBQ enthusiasts.What to Expect:UK BBQ Event Calendar: A detailed look at the events currently confirmed—plus our personal picks of where we’re headed next!Community News: Catch up on what’s been happening at From The Shack and around the BBQ scene.Cooking Updates & Shoutouts: Hear about our recent cooks and get a chance to be featured—if you know of any events or want a shoutout on the pod, let us know!We want to hear from you! If you know of any BBQ events, big or small, that we might have missed, drop us a message. And if you want a shoutout on the podcast, tell us about it—this is all about building the UK BBQ community together.Connect with Us:Instagram: @fromtheshackpodTikTok: @fromtheshackpodYouTube: @fromtheshackpodThanks for joining us on this episode of From The Shack! We’re fired up about the exciting events ahead and can’t wait to see you all out there grilling and gathering. Until next time, keep the fire burning and happy BBQ-ing!

From The Shack - Episode 9 | Live from Alfresco Chapel: BBQ Stores, Events & Why You Need to Support ThemEpisode Summary:This week, we’re on location at Alfresco Chapel, the North West’s go-to BBQ store, to chat all things live fire, grills, and why independent BBQ shops like this are so important to the community.We’re joined by owner Steve and BBQ expert Adam to get the inside scoop on what makes Alfresco Chapel a must-visit for any BBQ enthusiast. From hands-on access to the best BBQ gear to expert advice you won’t find online, we dive into why it’s more important than ever to use them or lose them!Beyond the store, we discuss upcoming BBQ events, must-visit restaurants, and other great independent BBQ retailers across the UK. If you’re serious about fire cooking, this episode is packed with insights on where to go, what to buy, and why supporting your local BBQ scene is essential.So, fire up the grill and settle in for another cracking episode of From the Shack!What to Expect:🔥 Live from Alfresco Chapel: Why this store is a BBQ lover’s dream.🔥 Interview with Steve & Adam: What makes Alfresco Chapel unique and why you should visit.🔥 BBQ stores, events & restaurants: The best places to fuel your fire cooking passion.🔥 Why we need to support independent BBQ stores—use them or lose them!Where to Find Alfresco Chapel:📍 Alfresco Chapel, Chorley, North West, UK📲 Instagram: @alfrescochapelConnect with Us:We’d love to hear from you! Where do you go for BBQ gear, and what local BBQ businesses should more people know about? Let us know:Instagram: @fromtheshackpodTikTok: @fromtheshackpodYouTube: @fromtheshackpodOutro:A huge thanks to Steve and Adam for having us at Alfresco Chapel! If you’re serious about BBQ, get yourself down there and check it out. We’ll be back next week with more fire cooking chat—until then, happy grilling!

From The Shack - Bonus Episode | Dec’s New York Food AdventuresEpisode Summary:In this special bonus episode, Dec takes us on a mouthwatering tour of his recent trip to New York! From iconic street food to legendary BBQ joints and hidden gems, we dive into all the incredible places he visited and the flavors that left a lasting impression.We’ll chat about how the Big Apple’s food scene inspired Dec, and how those experiences might influence our future cooks at From the Shack. If you’ve ever wondered where to eat when you’re in NYC or just want some foodie inspiration, this episode is for you!So, grab a snack and join us for a transatlantic journey packed with flavor, fire, and all things food.What to Expect:Dec’s ultimate foodie highlights from New York City.Must-visit spots: BBQ joints, burger bars, delis, and more.How the NYC food scene stacks up against the U.K. BBQ community.Fresh inspiration for fire cooking and BBQ ideas from Dec’s trip.Plenty of laughs, stories, and tips for your next trip to the Big Apple!Featured NYC Spots Mentioned in This Episode:Katz’s Delicatessen: Legendary pastrami sandwiches.Joe’s Pizza: A slice of authentic NYC.Hometown Bar-B-Que: Smoky, tender meats done right.Smorgasburg: A street food paradise.Peter Luger Steak House: Classic New York steakhouse vibes.Connect with Us:Have you visited NYC or tried any of the spots Dec mentions? Let us know your thoughts or share your favorite food destinations!Instagram: @fromtheshackpodTikTok: @fromtheshackpodYouTube: @fromtheshackpodOutro:Thanks for tuning in to this special bonus episode! Dec’s back in the shack with plenty of stories and new ideas to share. Catch us in the next episode for even more fire cooking, BBQ inspiration, and foodie fun. Until then, happy grilling!

From The Shack - Episode 8 | Influencers You Should Be FollowingEpisode Summary:We’re back together! Dec’s fresh from his Stateside adventures, and it’s our first joint episode of 2025. This week, we’re catching up on all the foodie escapades we’ve been up to since the last pod—everything from fire-fueled feasts to culinary inspiration we’ve picked up along the way.Our main topic? The must-follow influencers who are shaping the world of BBQ and fire cooking right now. Between us, we’ve got six incredible accounts to share that will up your grilling and BBQ game. Whether you’re looking for plant-based fire cooking, masterful meat techniques, or stunning food photography, we’ve got you covered.So grab a drink, fire up the grill, and join us for another fun-filled episode of From the Shack!Featured Influencers You Need to Follow:👉 @chefdandanielwatkins – Game-changing plant-based cooking.👉 @jamespecckk – The man behind Ember, bringing fire-fueled feasts to life.👉 @melissafood – Stunning storytelling paired with bold flavors.👉 @genevieveeats – A true trailblazer in the UK BBQ scene.👉 @charlieboy_bbq – Master of meat and fire.👉 @keithcooks – BBQ brilliance with a creative twist.What to Expect:A big welcome back to Dec and a Happy New Year from the shack.Foodie catch-ups: our culinary highlights over the holidays and what’s inspired us. Loaded Spuds!!Our top 3 influencers each: six accounts you need to follow to elevate your BBQ game.Exciting plans for 2025: amazing guests, BBQ community-building, and inviting YOU to be part of the pod.Connect with Us:We’d love to hear from you! Share your thoughts, BBQ creations, or let us know your favourite BBQ influencers:Instagram: @fromtheshackpodTikTok: @fromtheshackpodYouTube: @fromtheshackpodDon’t forget to tag us in your BBQ photos or leave us a message about what’s cooking in your shack!Outro:Thanks for tuning in! It’s great to kick off the year together, and we’ve got so much more in store for 2025. Until next time, happy grilling, and don’t forget to give those influencers a follow—they’re guaranteed to inspire your next cook!

From The Shack - Episode 7 | Steve Solo hosts while Dec is on holidayEpisode Summary:This week, it’s just Steve holding down the shack while Dec explores the bright lights of New York! In this more laid-back, solo episode, we’re kicking off 2025 with big plans, bold flavors, and a love for BBQ that keeps us fired up.Join me as I share what’s on the horizon for From the Shack this year, from exciting guest interviews to building the U.K. BBQ community. I’ll also take you through my upcoming cooks, including a show-stopping Côte de Boeuf and a low-and-slow brisket, plus I’ll highlight a smoky, hearty Mexican Black Bean Stew that’s perfect for winter grilling.Whether you’re a seasoned pitmaster or just love great food, this episode has something for everyone. So grab your favorite drink, settle in, and let’s talk fire, food, and community!What to Expect:A casual New Year’s catch-up from the shack.2025 plans: big guests, BBQ events, and how YOU can join the podcast as a guest.Upcoming cooks to inspire your grilling sessions:Thick-Cut Ribeye Steaks with sautéed wild mushrooms and potato gratin.Herb-Crusted Rack of Lamb with root vegetables and red wine jus.Low-and-Slow Brisket with celeriac mash and charred broccoli.Côte de Boeuf with potato dauphinoise, honey-glazed carrots, and rocket salad.Sticky Lamb Ribs with fennel slaw.Recipe Spotlight: Mexican Black Bean StewThis smoky, South American-inspired dish is packed with flavor. Made with hotlink sausages, homemade Mexican rice, and crispy tortillas, it’s a winter BBQ favorite that’s easy to make and perfect for customizations like leftover brisket.Featured Recipe:Mexican Black Bean Stew • Oil, for cooking • 1 onion, diced • 2 poblanos, seeded and diced (use sweet peppers and some green hot peppers if you can’t get poblanos) • 2 tomatoes, diced • 30g+ of your favourite rub or seasoning• chiote paste if available adds great flavour • 170g tomato purée • 1 veg stock jelly • 3 garlic cloves, grated • 1 tbsp chilli powder • 1 tsp cumin • 2 tsp smoked sweet paprika • 1 tsp chipotle powder (use chilli powder for milder flavour) • Two or three 400g cans black beans (or any beans you prefer ) • 240ml water • 4 hotlink sausages, smoked, then grilled and sliced into 1.5cm discs • sliced white tortillas, deep-fried until golden and salted • 340–450g shredded cheese (e.g., Monterey Jack or a Mexican blend) • 60g sour cream • 1 lime optional Mexican Rice Ingredients • 1 tbsp olive oil • 1 small onion, finely diced • 2 garlic cloves, minced • 200g long-grain rice • 400ml chicken or vegetable stock • 2 tbsp tomato purée • 1 tsp smoked paprika • Salt and pepper, to taste • Fresh coriander, chopped, for garnishUpdated Method 1. Preheat your BBQ or oven to 190°C. 2. Heat 2 tbsp olive oil in a large pot over medium-high heat. Add onion and poblano, season with salt and pepper, and cook for 6–8 minutes until tender. 3. Stir in tomatoes, seasoning, tomato purée, and stock. Cook for 2 minutes. 4. Add 2/3 of the garlic, chilli powder, cumin, paprika, and chipotle powder. Cook for 1 minute. 5. Stir in the beans with their liquid, along with 240ml water. Cover, reduce heat, and let stew for at least 1 hour. 6. Meanwhile, smoke and grill the hotlink sausages. Slice them into 1.5cm discs and add to the stew for the final hour of cooking. 7. Combine sour cream, remaining garlic, and lime juice in a small bowl. Season to taste. 8. Fry sliced tortillas until golden and crunchy, then salt and set aside. 9. For the Mexican rice: Heat 1 tbsp olive oil in a pot over medium heat. Cook onion and garlic until softened. Stir in rice, stock, tomato purée, paprika, and seasoning. Cover, reduce heat, and simmer for 15–20 minutes until rice is cooked. Fluff with a fork and garnish with coriander. 10. Taste the stew and adjust seasonings as needed. Serve with the lime crema, Mexican rice, and crispy tortillas on the side.!Connect with Us:We love hearing from our listeners! Share your thoughts, BBQ creations, or ideas for the podcast:Instagram: @fromtheshackpodTikTok: @fromtheshackpodYouTube: @fromtheshackpodTag us in your BBQ posts—we can’t wait to see what you’re cooking!

From The Shack - Episode 6 | Christmas EpisodeRelease Date: 22/12/2024Episode Summary:It’s Christmas at From the Shack! 🎄 In this festive episode, Steve and Dec take a trip down memory lane, reflecting on their cooking journey and how the podcast has evolved. Join us as we share some of our favorite moments, lessons learned, and what’s next for the show. Whether you’re a BBQ pro or just love good food, this episode is packed with holiday cheer and plenty of inspiration for your next cook!Follow Us:Instagram: @fromtheshackpodYouTube: @fromtheshackpodTikTok: @fromtheshackpodEmail: [email protected] & Review:Enjoying the show? Don’t forget to hit subscribe on Apple Podcasts, Spotify, or wherever you listen. Leave us a review to let us know what you think—it really helps us bring the BBQ love to more listeners!Support the Podcast:We’re cooking up something exciting—Patreon is coming soon! Stay tuned for exclusive content, behind-the-scenes moments, and more.Sponsorships:We’re open to sponsorships that align with our ethos. Let’s collaborate!

From The Shack - Episode 5 | Grilling or Smoking? Which is best?Release Date:08/12/2024Episode Summary:In this episode of the podcast, we dive into the great BBQ debate: grilling vs. smoking. Whether you’re all about the high-heat sear or prefer the low-and-slow method, we weigh up the pros, cons, and best times to use each technique.We also touch on the latest buzz around Bovaer, a methane-reducing feed additive that’s making waves in the sustainability space—could it change the future of BBQ meats?Mentioned in This Episode:Firefly BBQ - https://www.fireflybbq.co.ukAlfresco Chapel - https://www.chorleybottlegas.co.uk/Globaltic Charcoal - https://www.globalticltd.co.uk/Orbie Coolers - https://orbie.co.uk/Thermapen - https://thermapen.co.uk/Follow Us:Instagram: @fromtheshackpodYoutube: @fromtheshackpodTik Tok: @fromtheshackpodEmail: [email protected] and Review:If you enjoyed today’s episode, please subscribe to From The Shack on Apple Podcasts, Spotify, etc. and leave a review. Your feedback helps us reach more listeners!Support the Podcast:Patreon coming soonSponsorships:We are open to conversations about podcasts sponsorship's if it suits our ethos

From The Shack - Episode 4 | Steve's Top 3 BBQ Book recommendsRelease Date:24/11/2024Episode Summary:In this episode of From The Shack, Steve and Dec dive into some BBQ inspiration with Steve’s top three must-have BBQ books! Whether you’re a beginner looking to up your grill game or a seasoned pitmaster searching for new techniques, these books are packed with tips, recipes, and expert knowledge that every BBQ enthusiast needs.The guys also take some time to catch up on their recent cooks, sharing stories, successes, and lessons learned from the grill. From low-and-slow briskets to sizzling steaks, this episode is a feast for BBQ lovers everywhere!Topics Discussed:Steve’s top 3 BBQ book recommendationsWhy these books stand outKey takeaways and must-try recipesA recap of recent cooks and grilling adventuresSuccesses, challenges, and what’s next on the menuKey Takeaways:Discover the best BBQ books to elevate your skillsGet inspired by recent BBQ stories and experimentsTips and techniques to try in your own backyardLinks and Mentions:Grill Stock by Jon Finch & Ben Merrington, The BBQ Book - https://amzn.eu/d/aJ3PRkqBerber & Q by Josh Katz - https://amzn.eu/d/eFUr2sMFood & Fire by Marcus Bawdon - https://amzn.eu/d/iLKabygMentioned in This Episode:Firefly BBQ - https://www.fireflybbq.co.ukAlfresco Chapel - https://www.chorleybottlegas.co.uk/Globaltic Charcoal - https://www.globalticltd.co.uk/Orbie Coolers - https://orbie.co.uk/Thermapen - https://thermapen.co.uk/Follow Us:Instagram: @fromtheshackpodYoutube: @fromtheshackpodTik Tok: @fromtheshackpodEmail: [email protected] and Review:If you enjoyed today’s episode, please subscribe to From The Shack on Apple Podcasts, Spotify, etc. and leave a review. Your feedback helps us reach more listeners!Support the Podcast:Patreon coming soonSponsorships:We are open to conversations about podcasts sponsorship's if it suits our ethos

From The Shack - Episode 3 | The Butcher’s Journey with Liam SharkeyRelease Date:10/11/2024Episode Summary:In this episode of From The Shack, Steve and Dec welcome their friend and special guest, Liam Sharkey, a skilled butcher with The Catering Butcher. Together, they explore Liam’s path to becoming a butcher, highlighting the challenges, experiences, and passion that have defined his career. Liam shares personal stories from the cutting block and provides an inside look at the vital role butchers play in the BBQ community, from sourcing the finest cuts to building lasting relationships with chefs, pitmasters, and BBQ enthusiasts alike.Whether you’re a BBQ fan, a food industry professional, or just curious about what goes on behind the butcher’s counter, this episode is packed with insights, humour, and plenty of meat talk!Topics Discussed:Liam’s journey to becoming a professional butcherBehind-the-scenes insights into the life of a butcherThe connection between butchers and the BBQ communityBuilding relationships with chefs and BBQ enthusiastsTips on selecting quality meats for BBQ and cookingThe evolving role of butchers in the modern food sceneKey Takeaways:Insights into what it takes to be a great butcherHow butchers contribute to the BBQ world beyond meat supplyPersonal stories and anecdotes from Liam’s experiencesConnect with Liam Sharkey:Instagram - @thecateringbutcherMentioned in This Episode:Firefly BBQ - https://www.fireflybbq.co.ukAlfresco Chapel - https://www.chorleybottlegas.co.uk/Globaltic Charcoal - https://www.globalticltd.co.uk/Orbie Coolers - https://orbie.co.uk/Thermapen - https://thermapen.co.uk/Follow Us:Instagram: @fromtheshackpodYoutube: @fromtheshackpodTik Tok: @fromtheshackpodEmail: [email protected] and Review:If you enjoyed today’s episode, please subscribe to From The Shack on Apple Podcasts, Spotify, etc. and leave a review. Your feedback helps us reach more listeners!Support the Podcast:Patreon coming soonSponsorships:We are open to conversatons about podcasts sponsorships if it suits our ethos

From The Shack - Episode 002 | Running a Pop UpFrom The Shack - Ep. 2 | Running a Pop UpRelease Date:27/10/2024Episode Summary:In this exciting episode of From The Shack, we dive into the world of planning and executing a successful BBQ pop-up! Fresh off our latest pop-up event, we share behind-the-scenes insights on everything from menu planning to marketing and logistics. Whether you're a BBQ pro or just starting out, you’ll learn valuable tips for pulling off a memorable pop-up experience.But that’s not all! We’re thrilled to announce a HUGE giveaway exclusively for our podcast listeners, featuring an amazing prize pool with contributions from Firefly BBQ, Alfresco Chapel, Globaltic Charcoal, Thermapen, and Oobie Coolers. Don’t miss your chance to win some fantastic BBQ gear!Topics Discussed:Our experience running a recent BBQ pop-up eventKey steps to planning and executing a successful pop-upMenu creation, venue selection, and logisticsMarketing and promoting your event to attract the right crowdLessons learned and tips for improving future pop-upsSpecial announcement: Giveaway details and how to enterHighlighting the amazing prize pool from Firefly BBQ, Alfresco Chapel, Globaltic Charcoal, Thermapen, and Oobie CoolersKey Takeaways:Essential planning tips for running a successful BBQ pop-upBehind-the-scenes insights into our latest eventDetails on entering the podcast giveaway and winning top BBQ gearGiveaway Details:We’re giving away a prize pool packed with premium BBQ products, including items from Firefly BBQ, Alfresco Chapel, Globaltic Charcoal, Thermapen, and Oobie Coolers! Be sure to tune in for the full details on how to enter and increase your chances of winning. This is one giveaway you won’t want to miss!Prizes Include:Firefly BBQ rubs and saucesAlfresco Chapel have donated and awesome YETI lunch coolerGlobaltic Charcoal premium lumpwood charcoalThermapen meat thermometersOobie Coolers voucherMentioned in This Episode:Firefly BBQ - https://www.fireflybbq.co.ukAlfresco Chapel - https://www.chorleybottlegas.co.uk/Globaltic Charcoal - https://www.globalticltd.co.uk/Orbie Coolers - https://orbie.co.uk/Thermapen - https://thermapen.co.uk/Follow Us:Instagram: @fromtheshackpodYoutube: @fromtheshackpodTik Tok: @fromtheshackpodEmail: [email protected] and Review:If you enjoyed today’s episode, please subscribe to From The Shack on Apple Podcasts, Spotify, etc. and leave a review. Your feedback helps us reach more listeners!Support the Podcast:Patreon coming soonSponsorships:We are open to conversatons about podcasts sponsorships if it suits our ethos

From The Shack - Episode 001 | Welcome & IntroductionEpisode Title:From The Shack - Ep. 001 | Welcome & IntroductionRelease Date:13/10/2024Episode Summary:In this inaugural episode of From The Shack, we introduce ourselves and try to give an insight into what we hope the pod will be. We’ll give you a peek into what this podcast is about, its inspiration, and what you can expect from future episodes. Whether you’re here for stories, insights, or casual conversation, this podcast aims to deliver something for everyone. Tune in, and let’s start this journey together!Topics Discussed:Introduction to From The ShackHost’s background and why this podcast existsThemes and topics we’ll cover in upcoming episodesWhat to expect in future shows (guest appearances, listener Q&As, etc.)Key Takeaways:Get to know your host and the inspiration for From The ShackSneak peek of future episodes and exciting contentA community-driven podcast where your voice mattersMentioned in This Episode:Noel Bateman - Firefly BBQ - https://www.fireflybbq.co.ukSteve Ball - Alfresco Chapel - https://www.chorleybottlegas.co.uk/Follow Us:Instagram: @fromtheshackpodYoutube: @fromtheshackpodTik Tok: @fromtheshackpodEmail: [email protected] and Review:If you enjoyed today’s episode, please subscribe to From The Shack on [Apple Podcasts, Spotify, etc.] and leave a review. Your feedback helps us reach more listeners!Support the Podcast:Patreon coming soonSponsorships:We are open to conversatons about podcasts sponsorships if it suits our ethos