From The Shack

Two years. Where has that gone?!This week on From the Shack, we're doing things a little differently. No big planned topic, no running order to stick to, just Steve and Dec having a proper catch-up and seeing where the conversation takes us.Well, that was the plan… until we realised something pretty special. From the Shack is officially TWO YEARS OLD!So, naturally, we take a trip down memory lane and look back at how it all started, where the idea came from and how a couple of BBQ-loving mates ended up behind the microphones.We chat about some of our favourite moments from the last two years, the guests we've had on, the events we've been involved in, the laughs, the unexpected moments and everything that's happened along the way.From those early recordings to the podcast growing into the community it is today, there's plenty to look back on — and probably a few things we'd rather forget!We also talk about how things have developed, what's changed, what we've learned and where we'd like to take From the Shack next.And, of course, there'll be the usual chat about what we've been cooking, what we've been up to, what's happening in the UK BBQ scene and a bit of a catch-up on all things food and fire.No script, no agenda, just two mates chatting BBQ and celebrating two years of From the Shack.Two Years of From the Shack — Thank You!A massive thank you to everyone who's listened, watched, shared an episode, joined the WhatsApp group, supported us, appeared as a guest or simply taken the time to get involved.The podcast wouldn't be what it is without the brilliant BBQ community around it. Here's to the next two years!Get InvolvedWe'd love to hear from you:- When did you first discover From the Shack?- What's been your favourite episode or moment over the last two years?- Who would you like to hear on the podcast in the future?- What would you like to see us do more of?Drop us a comment, send us a message or get involved in the WhatsApp group. We'd love to hear your stories and memories.Follow From the ShackInstagram:https://www.instagram.com/fromtheshackpod/YouTube: https://www.youtube.com/@fromtheshackpodTikTok: https://www.tiktok.com/@fromtheshackpodJoin our WhatsApp community: https://chat.whatsapp.com/D1n16JqsWCfIkMTG0aAfRQ?mode=gi_tEmail: [email protected] us individuallySteve — Charred Food Co: https://www.instagram.com/charredfoodco/Dec — Cheshire Grill: https://www.instagram.com/cheshire_grill/If you enjoy the show, please give us a follow, subscribe, leave a rating or review and share the podcast with your BBQ mates. It genuinely helps us keep growing.Thanks for being part of the journey. Two years down, plenty more to come!From the Shack — BBQ, cooking, recipes, techniques, the UK BBQ scene and good food with good people.#FromTheShack #FromTheShackPodcast #UKBBQ #BBQCommunity #PodcastAnniversary #TwoYearsOfTheShack #BBQPodcast #LiveFireCooking

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

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

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

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

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

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

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

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

Welcome back to Shack Bites! 🔥Our bi-weekly mini episodes are back, and we're kicking things off with a look at what we've been cooking lately.Dec has been busy in the kitchen with a Paul Ainsworth-inspired pasta dish, followed by a seriously tasty Wagyu steak cook — because sometimes you just need a good bit of beef!Steve keeps things quick and simple with a fast, delicious lamb cutlet recipe that's perfect for a midweek dinner or a quick cook on the BBQ.Expect good food, plenty of cooking chat and the usual From the Shack banter — without having to wait for the next full episode!🔥 In this Shack Bite:Dec's Paul Ainsworth pasta dishCooking and serving Wagyu steakSteve's quick & delicious lamb cutletsWhat we've been cooking latelyBBQ and food chat from the ShackShack 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