This is a podcast about BBQ, by two guys who absolutely love cooking outside over fire, charcoal or briquettes.
one of us has made this part of our living and now runs a BBQ kitchen, the other is a well-established demo chef for a brand you will of heard of, and also together we have catered pop-ups and private events.
We want to create a pod that other BBQ lovers can enjoy, learn from and get involved with.
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From the Shack Podcast — Episode 16 (Season Finale): "Live Fire, World Flavours & Thank You!"
Saison 1 · Épisode 16
mardi 13 mai 2025 • Durée 01:40:41
🎙 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"
dimanche 27 avril 2025 • Durée 01:22:31
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 Thermapen
Because when you’re serious about your BBQ, you NEED accuracy.
From The Shack - Episode 7 | Steve Solo hosts while Dec is on holiday
dimanche 5 janvier 2025 • Durée 22:05
From The Shack - Episode 7 | Steve Solo hosts while Dec is on holiday
Episode 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 Stew
This 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
From The Shack - Episode 6 | Christmas and New Year sign off!
dimanche 22 décembre 2024 • Durée 01:07:37
From The Shack - Episode 6 | Christmas Episode
Release Date: 22/12/2024
Episode 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!
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?
dimanche 8 décembre 2024 • Durée 01:22:13
From The Shack - Episode 5 | Grilling or Smoking? Which is best?
Release Date:
08/12/2024
Episode 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?
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 soon
Sponsorships:
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 recommends
dimanche 24 novembre 2024 • Durée 01:15:31
From The Shack - Episode 4 | Steve's Top 3 BBQ Book recommends
Release Date:
24/11/2024
Episode 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 recommendations
Why these books stand out
Key takeaways and must-try recipes
A recap of recent cooks and grilling adventures
Successes, challenges, and what’s next on the menu
Key Takeaways:
Discover the best BBQ books to elevate your skills
Get inspired by recent BBQ stories and experiments
Tips and techniques to try in your own backyard
Links and Mentions:
Grill Stock by Jon Finch & Ben Merrington, The BBQ Book - https://amzn.eu/d/aJ3PRkq
Berber & Q by Josh Katz - https://amzn.eu/d/eFUr2sM
Food & Fire by Marcus Bawdon - https://amzn.eu/d/iLKabyg
From The Shack - Episode 3 | The Butcher’s Journey with Liam Sharkey
dimanche 10 novembre 2024 • Durée 01:16:24
From The Shack - Episode 3 | The Butcher’s Journey with Liam Sharkey
Release Date:
10/11/2024
Episode 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 butcher
Behind-the-scenes insights into the life of a butcher
The connection between butchers and the BBQ community
Building relationships with chefs and BBQ enthusiasts
Tips on selecting quality meats for BBQ and cooking
The evolving role of butchers in the modern food scene
Key Takeaways:
Insights into what it takes to be a great butcher
How butchers contribute to the BBQ world beyond meat supply
Personal stories and anecdotes from Liam’s experiences
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 event
Key steps to planning and executing a successful pop-up
Menu creation, venue selection, and logistics
Marketing and promoting your event to attract the right crowd
Lessons learned and tips for improving future pop-ups
Special announcement: Giveaway details and how to enter
Highlighting the amazing prize pool from Firefly BBQ, Alfresco Chapel, Globaltic Charcoal, Thermapen, and Oobie Coolers
Key Takeaways:
Essential planning tips for running a successful BBQ pop-up
Behind-the-scenes insights into our latest event
Details on entering the podcast giveaway and winning top BBQ gear
Giveaway 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:
From The Shack - Ep. 001 | Welcome & Introduction
dimanche 13 octobre 2024 • Durée 47:07
From The Shack - Episode 001 | Welcome & Introduction
Episode Title:
From The Shack - Ep. 001 | Welcome & Introduction
Release Date:
13/10/2024
Episode 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 Shack
Host’s background and why this podcast exists
Themes and topics we’ll cover in upcoming episodes
What to expect in future shows (guest appearances, listener Q&As, etc.)
Key Takeaways:
Get to know your host and the inspiration for From The Shack
Sneak peek of future episodes and exciting content
A community-driven podcast where your voice matters
Steve Ball - Alfresco Chapel - https://www.chorleybottlegas.co.uk/
Follow Us:
Instagram: @fromtheshackpod
Youtube: @fromtheshackpod
Tik Tok: @fromtheshackpod
Email: fromtheshackpod@gmail.com
Subscribe 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!
From the Shack Podcast — Episode 14 “Foundations, Fire, and the Feast”
dimanche 13 avril 2025 • Durée 01:26:06
🎧 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 Class
Steve 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 Farm
Think 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 Recap
One 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 Thermapen
The thermometer we trust on the shack shelf. Lightning fast. British-built. Game-changing accuracy.
💬 Mentioned This Week:📲 Follow & Connect:💥 CALL TO ACTION:
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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
• 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 garnish
Updated 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:
Tag us in your BBQ posts—we can’t wait to see what you’re cooking!
Instagram: @fromtheshackpod
Youtube: @fromtheshackpod
Tik Tok: @fromtheshackpod
Email: fromtheshackpod@gmail.com
Subscribe 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 soon
Sponsorships:
We are open to conversations about podcasts sponsorship's if it suits our ethos
Thermapen - https://thermapen.co.uk/
Follow Us:
Instagram: @fromtheshackpod
Youtube: @fromtheshackpod
Tik Tok: @fromtheshackpod
Email: fromtheshackpod@gmail.com
Subscribe 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 soon
Sponsorships:
We are open to conversatons about podcasts sponsorships if it suits our ethos
Firefly BBQ rubs and sauces
Alfresco Chapel have donated and awesome YETI lunch cooler
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 soon
Sponsorships:
We are open to conversatons about podcasts sponsorships if it suits our ethos
Support the Podcast:
Patreon coming soon
Sponsorships:
We are open to conversatons about podcasts sponsorships if it suits our ethos
Want 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.
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.
