Shack Bites is back — and this one’s a bit different…

This week we’re cooking live during the episode, keeping it raw, real, and exactly what BBQ is all about — making the most of good food and good company.

Steve brings some leftover picanha from a cook earlier in the week and puts it back over the fire live on the pod.

We get into:

• Making the most of leftovers (without it feeling like leftovers 👀)
• Reheating over fire vs kitchen methods
• Keeping flavour and texture on a second cook
• Why picanha is always a winner

Proof that some of the best BBQ doesn’t come from a full-day cook — just knowing how to handle good ingredients.

Dec talks us through a recent cook that brought some serious flavour:

• Moroccan-inspired chicken
• Big spices, bold flavours
• Simple techniques with big results
• Why dishes like this are perfect for mixing things up on the BBQ

It’s another reminder that BBQ isn’t just about low & slow — it’s about flavour first.

We also take some time to catch up on:

• Listener comments
• Messages from the community
• What you’ve all been cooking
• General feedback on recent episodes

Keep them coming — this is what Shack Bites is all about.

As always, we keep it grounded:

• Cooking with what you’ve got
• Making the most of leftovers
• Not overcomplicating things
• Just getting outside and cooking

Because good BBQ doesn’t need to be complicated.

🔥 MEAT UP Festival — August 1st & 2nd
Our brand new live fire festival — year one and tickets are limited.

🎟️ Grab yours here:
👉 https://www.meatupfestival.com

🔥 Millington Hall Farm — Classes & Experiences
Live fire cooking classes, BBQ experiences and events all year round.

👉 https://www.millingtonhall.com

Stay connected and get involved:

Steve
🔥 Instagram: @charredfoodco

Dec
🔥 Instagram: @cheshire_grill

Follow the podcast accounts for updates, cooks, behind-the-scenes and more.

We want to hear from you:

• What are you cooking right now?
• Got any leftover BBQ hacks?
• What should we try next?

Drop us a message and we’ll feature more of you in future episodes.

Next week we’re back with a full episode of From the Shack.

Until then…
keep the fire lit. 🔥

🔥 Live Cook — Leftover Picanha🍗 Dec’s Moroccan Chicken💬 Community Catch-Up🔥 BBQ, But Simple🎟️ Events & Experiences📲 Follow the Journey🔥 Get Involved

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

Satay Chicken, Pastrami Beef Ribs & Proper BBQ Inspiration 🔥

Shack Bites is back for another quick hit of BBQ chat — and this week Steve and Dec are talking through some seriously tasty cooks that have been hitting the grills recently.

Short, relaxed, and all about what’s actually being cooked right now.

Steve kicks things off with a couple of dishes he’s been experimenting with recently.

First up is Indonesian-style satay chicken, packed with flavour and cooked over live fire. Steve talks through the inspiration behind the dish, the marinade, and why satay is one of those cooks that always delivers big flavour with simple ingredients.

He also shares his ’nduja pasta bake, inspired by food creator Notorious Foodie, whose viral food videos regularly get people heading straight to the kitchen. Steve talks about putting his own spin on the dish and why bold, simple flavours always win.

Dec’s been busy behind the smoker and brings some serious BBQ to the table this week.

He talks us through:

• Pastrami beef ribs — big flavour, proper bark, and a cook that shows just how good beef ribs can be when you give them time.

• Homemade queso that he cooked up recently, which went down an absolute storm.

It’s the kind of cook that reminds us why BBQ food is best shared with good people.

As always with Shack Bites, we chat about:

• What’s been inspiring us lately

• Dishes we’ve seen online that we want to try

• Flavours and techniques we’re experimenting with

• What’s coming up next on the grill

Because the best part of BBQ is always the next cook.

With the calendar filling up and more cooks happening every week, the BBQ season is well and truly underway.

Events, demos and community cooks are all around the corner — and we’re excited to see the fires getting lit across the UK.

🔥 MEAT UP Festival — August 1st & 2nd
Our brand new BBQ festival celebrating live fire cooking, community, demos and great food.

🎟️ Grab tickets here:
👉 https://www.meatupfestival.com

🔥 Millington Hall Farm — Classes & Experiences
Live fire cooking classes, events and BBQ experiences throughout the year.

👉 https://www.millingtonhall.com

Stay connected with everything happening around the podcast.

Steve
🔥 Instagram: @charredfoodco

Dec
🔥 Instagram: @cheshire_grill

Follow the podcast accounts for episode updates, guests, BBQ inspiration and community news.

Next week we’re back with another full episode of From the Shack.

Until then…
keep the fire lit. 🔥

🔥 What We’ve Been Cooking🥩 Dec’s Grill This Week🍖 BBQ Inspiration🔥 BBQ Season Is Building🎟️ Events & Experiences📲 Follow the Journey

In this episode, Steve and Dec dive into one of the biggest conversations happening in the BBQ world right now — the growth of the UK BBQ scene.

After seeing some really interesting insights shared by BBQ legend Marcus Bawdon, the lads get stuck into where things might be heading and why barbecue culture in the UK seems to be gaining more momentum than ever.

We chat about:

• The rise of live fire cooking in the UK

• How BBQ has moved beyond burgers and sausages

• The growing number of events, festivals and masterclasses

• Why more people are investing time in learning proper fire cooking

• The role social media has played in growing the scene

Marcus recently shared some fascinating data around search trends and interest in BBQ, and it sparked a conversation about whether we’re seeing the start of something much bigger for the UK BBQ community.

Is this the beginning of a real BBQ boom in the UK?

Alongside the main topic, we also cover:

• What’s coming up in the BBQ calendar

• Community news and updates

• General BBQ ramblings and honest takes

Because it wouldn’t be From the Shack without it.

A big thank you to our amazing sponsors for supporting the podcast.

🔥 Alfresco Chapel
Beautifully designed outdoor kitchens built for people who love cooking outside.
Explore their setups here:
👉 https://www.alfrescochapel.co.uk

🔥 Pit Barrel Cooker
Simple, effective, and capable of producing incredible barbecue.
Check them out here:
👉 https://pitbarrelcooker.co.uk

Don’t forget you can check out live fire cooking classes, experiences and upcoming events at Millington Hall Farm:

👉 https://www.millingtonhall.com

And if you haven’t already grabbed your tickets for MEAT UP Festival this August, now’s the time.

🔥 August 1st & 2nd
🎟️ Tickets:
👉 https://www.meatupfestival.com

Stay up to date with the podcast and everything we’re up to:

Podcast socials
Follow From the Shack for updates, guests, and BBQ chat.

Steve
🔥 Instagram: @charredfoodco

Dec
🔥 Instagram: @cheshire_grill

Give us a follow, drop us a message, and let us know what you’ve been cooking.

Next week we’re back with another Shack Bites — shorter, looser episodes where we talk about what’s been hitting the grill and what’s coming next.

Until then…
keep the fire lit.

Shack Bites is back — and this week we’re joined once again by Jon Wilson, author of the BBQ Community Cookbook.

This one’s relaxed, food-focused, and all about what’s been hitting the grills lately — plus what’s coming up next.

No deep dives. No heavy structure. Just proper BBQ chat.

Steve, Dec and Jon get into:

• What’s been on the grill recently

• Any standout cooks

• Lessons learned (and near misses )

• Flavours that are working right now

From simple midweek cooks to bigger weekend sessions, this is the real-life side of BBQ — what’s actually happening at home.

We also chat about:

• What we’re planning to throw on the BBQ next

• Cuts we’re excited about

• Techniques we’re refining

• Dishes we’ve seen that we want to recreate

It’s that time of year when inspiration is everywhere and the cooking calendar starts filling up fast.

Jon tells us what he’s been cooking from — and beyond — the BBQ Community Cookbook, and how the response to the book has been since launch.

If you’d like to grab a copy and support the brilliant charities behind it:

👉 Buy the book on Amazon:
https://www.amazon.co.uk/BBQ-Community-Cookbook-JON-WILSON/dp/B0GHH5GLJP

It’s more than just recipes — it’s a proper celebration of the UK BBQ community.

With events around the corner and longer evenings creeping in, we talk about:

• The shift into BBQ season

• Prepping gear

• Getting organised for events

• Why this is the best time of year to be cooking outside

Don’t forget:

🔥 MEAT UP Festival — August 1st & 2nd
Tickets are live, and numbers are capped for year one.
Grab yours early:
👉 https://www.meatupfestival.com

🔥 Millington Hall Farm — Classes & Experiences
Masterclasses, live fire learning, and community events all year round:
👉 https://www.millingtonhall.com

Shack Bites is built around real cooking and real conversations.

We want to know:

• What are you cooking right now?

• What are you planning next?

• What should we try?

Drop us a message on socials and we’ll bring more of your cooks into future episodes.

Next week we’re back with a full-length episode of From the Shack.

Until then — keep the fire lit

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 from

• What made Jon decide to actually go for it

• The process of pulling together contributors from across the community

• The challenges of turning an idea into a finished book

• Why this project is about more than just recipes

This 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 supports

• Why those causes are important to him

• How the BBQ community continues to show up when it matters

It’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 Cookout

• Stepping into the public eye

• Building confidence in front of a crowd

• Now having multiple demos lined up for this year

It’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 updates

• Upcoming demos

• Community projects

• What’s shaping up to be a busy year ahead

The UK BBQ calendar is filling up fast.

Alongside the main interview, we also cover:

• What’s inspired us recently

• General BBQ ramblings

• Honest takes and a few laughs along the way

Because 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/0fYUn070

MEAT UP TICKETS - www.meatupfestival.com

MILLINGTON 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 year

• What’s been hitting the grill lately

• Any wins, tweaks, or “that actually worked” moments

• What we’re itching to cook next

Early 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 try

• Flavours we’re excited about this year

• Any techniques we’re working on improving

• Things we’re keeping simple

This 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 recently

• Anything we’ve rediscovered in the shed

• Reminding ourselves that you don’t need loads of fancy gear to cook good food

Skill, 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 setup

• More consistency in episodes

• More in-person guests (we’re already ahead on bookings )

• The potential for live podcasts and live cooks

• Possible studio-based cooking sessions coming soon

It’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 year

• Currently SOLD OUT

• Keep an eye on socials in case any spaces become available

• A vendor spot has become available this week — if you're interested, contact Steve directly or reach out via the farm email

This 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 one

• Ticket numbers capped

• Huge plans in place

• We highly recommend grabbing tickets early

🎟️ Tickets available at:
👉 www.meatupfestival.com

We still have tickets available for upcoming masterclasses at the farm, including sessions with:

• Matty’s Chop Shop

• Banquet1415

• MatBlak

These 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.com

Make sure you're following us on socials for:

• Event updates

• Ticket announcements

• Last-minute availability

• Guest reveals

• Community news

Season 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]

Got 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 headed

• Burnt Chef website: https://burntchef.com/

• Tribe Apparel on Instagram: @tribe_apparel

• Mat Blak on Instagram: @matblak

📸 Instagram: @fromtheshackpod
🎥 YouTube: @fromtheshackpod
🎵 TikTok: @fromtheshackpod
✉️ Email: [email protected]

Got 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 Podcast

If 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