From The Shack

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

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

And the best part?
It’s completely free.

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

• The only 100% free BBQ event in the UK

• Free for guests, campers, and vendors

• A true community-driven weekend

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

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

• Cook all day

• Share food with the crowd

• Demonstrate techniques

• Talk BBQ and connect with people

No egos — just people who love cooking over fire.

One of the best parts of the weekend:

• Guests can camp on-site

• Bring your own grill

• Cook your own food

• Share dishes with others

• Learn from the people around you

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

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

• Live fire cooking all day

• Food being cooked and shared

• Live cooking demos

• Live butchery demos

• Vendors showcasing their products

• A fully open bar

• DJ playing throughout the day

• A relaxed, welcoming atmosphere

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

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

• It’s built for the community

• It removes barriers — anyone can attend

• It brings together backyard cooks and professionals

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

It’s everything BBQ should be.

📅 Saturday 25th April
📍 Millington Hall Farm

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

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

This is one you don’t want to miss.

What more could a BBQ fanatic ask for?

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

• Event info

• Last-minute updates

• Community highlights

We’ll see you there 🔥

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

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

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

We get into:

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

Simple idea, big results.

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

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

Sticky, smoky, and exactly what BBQ is about.

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

• Beef rib pastrami
• Beef cheek pastrami

We chat about:

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

This is where things start getting properly interesting.

As always, we chat about:

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

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

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

That’s where the best food comes from.

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

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

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

👉 https://www.millingtonhall.com

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

Steve
🔥 Instagram: @charredfoodco

Dec
🔥 Instagram: @cheshire_grill

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

We want to hear from you:

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

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

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

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

Until then…
keep the fire lit. 🔥

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

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

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

• BBQ chat happening daily

• People sharing cooks, ideas and tips

• Questions being answered in real time

• A proper space for the community to connect

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

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

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

We get into:

• His journey into live fire cooking

• The realities of running restaurants centred around fire

• His approach to flavour, ingredients and cooking techniques

• The difference between cooking professionally and at home

• His thoughts on the growth of the UK BBQ scene

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

Alongside the interview, we also cover:

• What we’ve been cooking recently

• What’s coming up over the next few weeks

• Community news and updates

• General BBQ chat, as always

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

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

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

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

👉 https://www.millingtonhall.com

Stay connected and be part of the journey:

Steve
🔥 Instagram: @charredfoodco

Dec
🔥 Instagram: @cheshire_grill

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

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

Until then…
keep the fire lit. 🔥

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

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

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

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

We get into:

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

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

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

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

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

We also take some time to catch up on:

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

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

As always, we keep it grounded:

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

Because good BBQ doesn’t need to be complicated.

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

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

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

👉 https://www.millingtonhall.com

Stay connected and get involved:

Steve
🔥 Instagram: @charredfoodco

Dec
🔥 Instagram: @cheshire_grill

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

We want to hear from you:

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

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

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

Until then…
keep the fire lit. 🔥

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

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

Satay Chicken, Pastrami Beef Ribs & Proper BBQ Inspiration 🔥

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

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

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

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

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

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

He talks us through:

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

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

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

As always with Shack Bites, we chat about:

• What’s been inspiring us lately

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

• Flavours and techniques we’re experimenting with

• What’s coming up next on the grill

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

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

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

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

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

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

👉 https://www.millingtonhall.com

Stay connected with everything happening around the podcast.

Steve
🔥 Instagram: @charredfoodco

Dec
🔥 Instagram: @cheshire_grill

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

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

Until then…
keep the fire lit. 🔥

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

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

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

We chat about:

• The rise of live fire cooking in the UK

• How BBQ has moved beyond burgers and sausages

• The growing number of events, festivals and masterclasses

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

• The role social media has played in growing the scene

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

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

Alongside the main topic, we also cover:

• What’s coming up in the BBQ calendar

• Community news and updates

• General BBQ ramblings and honest takes

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

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

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

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

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

👉 https://www.millingtonhall.com

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

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

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

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

Steve
🔥 Instagram: @charredfoodco

Dec
🔥 Instagram: @cheshire_grill

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

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

Until then…
keep the fire lit.

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

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

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

Steve, Dec and Jon get into:

• What’s been on the grill recently

• Any standout cooks

• Lessons learned (and near misses )

• Flavours that are working right now

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

We also chat about:

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

• Cuts we’re excited about

• Techniques we’re refining

• Dishes we’ve seen that we want to recreate

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

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

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

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

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

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

• The shift into BBQ season

• Prepping gear

• Getting organised for events

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

Don’t forget:

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

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

Shack Bites is built around real cooking and real conversations.

We want to know:

• What are you cooking right now?

• What are you planning next?

• What should we try?

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

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

Until then — keep the fire lit

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