Steve and Dec are back with another packed episode of From The Shack, bringing you more live fire chat, BBQ stories, food inspiration, and everything happening in the community.

This week, Dec tells us all about his recent cookery class with chef Thom Bateman, where the focus was all about mastering incredible sides to complement any dish. From flavour combinations and techniques to simple ways to elevate your cooks at home, Dec shares some of the biggest takeaways from the experience and why sides deserve just as much attention as the main event.

Meanwhile, Steve gives us his full review of the incredible Fields to Fork Festival. Over the weekend, Steve hosted Michelin Star-winning chef Josh Angus for an amazing live demo experience, before jumping on stage himself on the Sunday alongside his good friend Rich Silverman, aka The Craft Butcher. The lads talk about the atmosphere, the crowds, standout moments from the weekend, and why events like this are such an important part of the BBQ and outdoor cooking community.

As always, we also cover:

• What we’ve been cooking lately

• BBQ community news and events

• Gear, techniques, and live fire chat

• Social media highlights from the BBQ scene

• Upcoming plans for Charred Food Co and the podcast

If you love BBQ, live fire cooking, great food events, and relaxed food chat, this episode is for you.

Share your cooks, ask questions, get advice, and chat all things BBQ with the community:

👉 https://chat.whatsapp.com/HgL4YE47fHQ84xhw25sptr

• Instagram: @charredfoodco

• Podcast: From The Shack

• YouTube content coming soon

• Thom Bateman

• Josh Angus

• Rich Silverman – The Craft Butcher

Thanks for listening and supporting the podcast. Don’t forget to subscribe, leave a review, and share the episode with your BBQ mates.

Join the From The Shack WhatsApp CommunityFollow UsSpecial Mentions

Steve and Dec are back with another episode of Shack Bites — the bi-weekly mini show from From The Shack, where we dive into the cooks, flavours, and fire-fuelled conversations that have caught our attention this week.

This episode sees Dec talking us through an incredible bavette steak cook, covering how he approached the cook, techniques for getting the perfect finish, and why bavette remains one of the most underrated cuts out there for BBQ and live fire cooking.

Meanwhile, Steve has been diving deep into wild game cooking, serving up some amazing venison alongside a range of other game dishes cooked over fire. We chat flavour profiles, cooking methods, sourcing quality produce, and why game deserves far more attention in outdoor cooking.

As always, we also cover:

• BBQ community news and events
• What we’ve been cooking recently
• Live fire cooking tips and techniques
• Gear chat and upcoming plans
• Social media highlights from the BBQ world

If you’re into steak, wild game, BBQ, smoking, and relaxed food chat, this one’s definitely worth a listen.

Share your cooks, ask questions, and chat all things BBQ and live fire cooking with the community:

👉 https://chat.whatsapp.com/HgL4YE47fHQ84xhw25sptr

• Instagram: @fromtheshackpod
• Charred Food Co: @charredfoodco
• Podcast: From The Shack / Shack Bites

Available now on:

• Spotify
• Apple Podcasts
• YouTube

Thanks for supporting the podcast — don’t forget to subscribe, leave a review, and share the episode with your BBQ mates.

Join the From The Shack WhatsApp CommunityFollow UsListen & Subscribe

Shack Bites – Season 1 Episode 7 Bacon Wrapped Cherries & Brisket Pastrami

Steve and Dec are back with another fire-fuelled episode of Shack Bites, and this one is packed with bold flavours, BBQ chat, and a couple of standout cooks that absolutely stole the show.

Steve takes things in a totally different direction with some incredible bacon wrapped cherries — sweet, salty, smoky, and ridiculously addictive. We break down how they came together, what inspired the cook, and why sometimes the weirdest combinations end up being the biggest winners.

Meanwhile, Dec absolutely knocks it out of the park with a homemade brisket pastrami. From curing and seasoning through to the final slice, we dive into the process, the flavours, the texture, and why this might be one of the best things he’s cooked so far.

As always, we also cover:

• What we’ve been cooking recently

• BBQ wins and disasters

• Gear, techniques, and live fire chat

• Food inspiration from the community

• What’s coming next for Shack Bites and Charred Food Co

If you’re into smoked meats, creative BBQ cooks, and relaxed food chat, this is the episode for you.

Get involved with the community, share your cooks, ask questions, and chat BBQ with like-minded people:

👉 https://chat.whatsapp.com/HgL4YE47fHQ84xhw25sptr

• Instagram: @charredfoodco

• Podcast: From the Shack / Shack Bites

• YouTube content coming soon

Thanks for listening and supporting the podcast — don’t forget to subscribe, leave a review, and share the episode with your BBQ mates.

This week we take a proper look back at what turned out to be an incredible weekend at the Big BBQ Community Cookout at Millington Hall Farm.

What started as an idea to bring the community together has quickly become one of the most unique BBQ gatherings in the UK — and this episode is all about celebrating the people who made it happen.

The Cookout only works because of the amazing people involved.

In this episode we talk about:

• The incredible atmosphere across the whole weekend

• Campers, day visitors and BBQ fanatics all coming together

• The community spirit around the fires

• Why events like this matter so much to the UK BBQ scene

This event is proof that BBQ is about far more than just food.

A huge thank you to all of the chefs who gave up their time to cook, teach and feed the crowds throughout the weekend.

From live fire demos to relaxed chats around the grills, the level of talent on display was unreal — but even better was how approachable and welcoming everyone was.

That’s what makes this community special.

We also shout out the brilliant butchers who brought the butchery demos to life.

Breaking down cuts, sharing knowledge, answering questions and helping people understand more about the food they cook — it added another layer to the whole weekend experience.

Massive thanks to all of the vendors who came down and supported the event.

One of the best things about the Cookout is giving smaller businesses, creators and BBQ brands a place to showcase what they do in a relaxed, community-first environment.

A huge thank you to the main sponsors who help make this event possible:

🔥 The Catering Butcher
Supplying incredible quality meat and supporting the community from day one.

🔥 Globaltic Charcoal
Helping keep the fires burning all weekend with quality charcoal built for proper live fire cooking.

Without support like this, events like the Cookout simply wouldn’t happen.

Millington Hall Farm absolutely loves hosting this event and being part of the BBQ community.

The farm is more than happy to continue building this event and creating a space where people can come together through food and fire.

And From the Shack Podcast is proud to help be the voice of it all.

The conversation carries on every day in the From the Shack WhatsApp group — packed with cooks, tips, BBQ chat and community support.

👉 Join here:
https://chat.whatsapp.com/D1n16JqsWCfIkMTG0aAfRQ

🔥 Steve / Charred Food Co
Instagram: @charredfoodco

🔥 Dec / Cheshire Grill
Instagram: @cheshire_grill

Follow the podcast accounts for event updates, cooks, guests and everything BBQ.

The next big event is coming fast…

🔥 Live fire cooking
🔥 Music
🔥 Butchery stage
🔥 Farming stage
🔥 Community vibes all weekend

🎟️ Tickets available now:
👉 https://www.meatupfestival.com

The Big BBQ Community Cookout continues to show exactly what the UK BBQ scene is about:

Good people.
Good food.
Open fires.
No egos.

And we can’t wait to do it all again 🔥

🔥 The Community Behind the Event👨‍🍳 Demo Chefs & Live Fire Cooking🥩 Demo Butchers🛍️ Vendors & Community Businesses🙌 Main Sponsors🏕️ Millington Hall Farm & From the Shack📲 Join the Community📲 Follow the Journey🎟️ MEAT UP Festival — August 1st & 2nd🔥 Final Word

Shack bites is back — and this week it’s all about taking inspiration from the Big BBQ Community Cookout and bringing it straight back to the grill.

From simple rotisserie cooking to full-on BBQ Sunday dinners, this one’s packed with proper, real-world cooks.

Dec talks us through cooking a whole chicken on the Monolith rotisserie — keeping things simple but dialled in.

We get into:

• Why rotisserie cooking is such a game changer

• Getting that even cook and crispy skin

• Managing heat and fire

• Letting the grill do the work

A proper reminder that simple techniques, done well, deliver every time.

Steve brings some serious comfort food to the fire with:

• Sirloin joint cooked over live fire

• Roast potatoes

• Creamed leeks

All inspired by a demo from James Peck at the Community Cookout.

We chat about:

• Taking inspiration from live demos and making it your own

• Cooking a full “Sunday dinner” on the BBQ

• Balancing different elements over fire

• Why this style of cooking just hits differently outdoors

This episode really shows what the Cookout is all about:

• Seeing something live

• Taking it home

• Putting your own spin on it

That’s how the community grows — sharing ideas and actually using them.

As always, we chat about:

• What’s inspiring us right now

• What we want to cook next

• Ideas taken from recent events

• Keeping things fresh and trying new approaches

The conversation doesn’t stop when the episode ends.

Join the From the Shack WhatsApp group — already full of people sharing cooks, tips and ideas daily:

👉 https://chat.whatsapp.com/D1n16JqsWCfIkMTG0aAfRQ

🔥 MEAT UP Festival — August 1st & 2nd
Year one of our live fire festival — tickets are limited.

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

🔥 Millington Hall Farm — Classes & Experiences
Live fire cooking classes, BBQ events and more:

👉 https://www.millingtonhall.com

Stay connected and see what we’re cooking week to week:

Steve
🔥 Instagram: @charredfoodco

Dec
🔥 Instagram: @cheshire_grill

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

We want to hear from you:

• Tried rotisserie cooking?

• Ever done a full BBQ Sunday dinner?

• What should we cook next?

Drop us a message and get involved.

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

Until then…
keep the fire lit. 🔥

🎙️ Shack Bites — Episode 6Rotisserie Chicken & Fire-Roasted Sunday Dinner 🔥🍗🥩🔥 What We’ve Been Cooking🍗 Dec’s Rotisserie Chicken🥩 Steve’s BBQ Sunday Dinner🔥 Inspiration from the Cookout🍖 BBQ Inspiration & What’s Next📲 Join the Community🎟️ Events & Experiences📲 Follow the Journey🔥 Get Involved

This week’s episode is all about one of the most unique events in the UK BBQ calendar…

The Big BBQ Community Cookout, happening Saturday 25th April at Millington Hall Farm.

And the best part?
It’s completely free.

We break down what makes this event so special — and why it’s become such a standout in the UK BBQ scene.

• The only 100% free BBQ event in the UK

• Free for guests, campers, and vendors

• A true community-driven weekend

This isn’t a polished, commercial festival — it’s BBQ in its purest form.

Some of the top names in UK BBQ are giving up their time to:

• Cook all day

• Share food with the crowd

• Demonstrate techniques

• Talk BBQ and connect with people

No egos — just people who love cooking over fire.

One of the best parts of the weekend:

• Guests can camp on-site

• Bring your own grill

• Cook your own food

• Share dishes with others

• Learn from the people around you

It’s a proper BBQ community experience — not just something you watch, but something you’re part of.

If you’re coming down for the day, you can expect:

• Live fire cooking all day

• Food being cooked and shared

• Live cooking demos

• Live butchery demos

• Vendors showcasing their products

• A fully open bar

• DJ playing throughout the day

• A relaxed, welcoming atmosphere

Come down, grab some food, have a drink, and soak it all in.

We talk about why this event is so important to us:

• It’s built for the community

• It removes barriers — anyone can attend

• It brings together backyard cooks and professionals

• It’s about sharing knowledge, food, and time

It’s everything BBQ should be.

📅 Saturday 25th April
📍 Millington Hall Farm

Come for the day or stay for the weekend — either way, you’re part of it.

If you’re into BBQ, live fire cooking, or just great food and great people…

This is one you don’t want to miss.

What more could a BBQ fanatic ask for?

Follow us for updates, behind-the-scenes and everything happening on the day:

• Event info

• Last-minute updates

• Community highlights

We’ll see you there 🔥

Shack Bites is back — and this week it’s all about big flavours, proper comfort food, and pushing things a little further on the BBQ.

Steve and Dec run through what’s been cooking recently — and there’s some serious food in this one.

Dec takes on a proper full English breakfast — on the BBQ.

We get into:

• Cooking a full breakfast over fire
• Managing different elements at once
• Why everything just tastes better cooked outside
• Turning a classic into something a bit special

Simple idea, big results.

Dec also talks through some pork belly burnt ends he cooked this week:

• Getting that perfect balance of bark and tenderness
• Building layers of flavour
• Why burnt ends are always a crowd pleaser
• Tips for getting them right at home

Sticky, smoky, and exactly what BBQ is about.

Steve’s been busy experimenting with something a bit different:

• Beef rib pastrami
• Beef cheek pastrami

We chat about:

• Taking classic pastrami and applying it to different cuts
• The process behind it
• What worked (and what didn’t 👀)
• Why experimenting is such a big part of BBQ

This is where things start getting properly interesting.

As always, we chat about:

• What’s been inspiring us lately
• New ideas we want to try
• Techniques we’re working on
• Why it’s good to mix things up and not cook the same thing every week

Even with some bigger cooks in this episode, the message stays the same:

• You don’t need loads of fancy gear
• Cook what you enjoy
• Try new things
• Don’t be afraid to experiment

That’s where the best food comes from.

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

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

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

👉 https://www.millingtonhall.com

Stay connected and see what we’re cooking week to week:

Steve
🔥 Instagram: @charredfoodco

Dec
🔥 Instagram: @cheshire_grill

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

We want to hear from you:

• What are you cooking right now?
• Tried burnt ends or pastrami yourself?
• What should we cook next?

Drop us a message and we’ll bring more of you into future episodes.

Join the Whatsapp group - https://chat.whatsapp.com/D1n16JqsWCfIkMTG0aAfRQ

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

Until then…
keep the fire lit. 🔥

🔥 What We’ve Been Cooking🍳 Dec’s BBQ Full English🥓 Pork Belly Burnt Ends🥩 Steve’s Pastrami Experiments🍖 BBQ Inspiration🔥 Keep It Fun, Keep It Simple🎟️ Events & Experiences📲 Follow the Journey🔥 Get Involved

This week’s episode is all about community and connection, as we announce something we’ve been wanting to do for a while — plus we’re joined by a very special guest.

We’ve officially launched the From the Shack WhatsApp group — and it’s already kicking off.

• BBQ chat happening daily

• People sharing cooks, ideas and tips

• Questions being answered in real time

• A proper space for the community to connect

This is exactly what we wanted — a place for everyone to get involved, whether you’re just starting out or you’ve been cooking over fire for years.

If you want in, keep an eye on our socials where we’ll be sharing how to join.

This week we’re joined by fire chef and restaurateur James Peck.

We get into:

• His journey into live fire cooking

• The realities of running restaurants centred around fire

• His approach to flavour, ingredients and cooking techniques

• The difference between cooking professionally and at home

• His thoughts on the growth of the UK BBQ scene

It’s a brilliant conversation with someone who truly lives and breathes cooking with fire.

Alongside the interview, we also cover:

• What we’ve been cooking recently

• What’s coming up over the next few weeks

• Community news and updates

• General BBQ chat, as always

Don’t forget everything we’ve got going on this year:

🔥 MEAT UP Festival — August 1st & 2nd
Year one of our live fire festival — tickets are limited.

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

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

👉 https://www.millingtonhall.com

Stay connected and be part of the journey:

Steve
🔥 Instagram: @charredfoodco

Dec
🔥 Instagram: @cheshire_grill

Follow the podcast accounts for updates, guests, and everything BBQ.

Next week we’re back with another Shack Bites — shorter, looser, and all about what’s been hitting the grill.

Until then…
keep the fire lit. 🔥

🎙️ From the Shack — Season 3, Episode 5Community, Conversation & Fire with James Peck 🔥📲 The From the Shack WhatsApp Group🔥 Guest Interview — James Peck🍖 The Usual Shack Chat🎟️ Events & What’s Coming Up📲 Follow & Get Involved🔥 Coming Next…

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

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

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

We get into:

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

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

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

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

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

We also take some time to catch up on:

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

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

As always, we keep it grounded:

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

Because good BBQ doesn’t need to be complicated.

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

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

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

👉 https://www.millingtonhall.com

Stay connected and get involved:

Steve
🔥 Instagram: @charredfoodco

Dec
🔥 Instagram: @cheshire_grill

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

We want to hear from you:

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

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

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

Until then…
keep the fire lit. 🔥

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

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