From The Shack

Stephen Crowe
  • 4.9 (7)
  • NON-PROFIT
  • TWICE MONTHLY

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.

  1. Shack Bites — Season 1, Episode 6 Rotisserie Chicken / Sirloin Joint

    4 DAYS AGO

    Shack Bites — Season 1, Episode 6 Rotisserie Chicken / Sirloin Joint

    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 & 2ndYear one of our live fire festival — tickets are limited. 🎟️ Grab yours here:👉 https://www.meatupfestival.com 🔥 Millington Hall Farm — Classes & ExperiencesLive 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

    32 min
  2. From the Shack — Season 3, Episode 6 - The Big BBQ Community Cookout Preview

    23 APR

    From the Shack — Season 3, Episode 6 - The Big BBQ Community Cookout Preview

    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 🔥

    56 min
  3. Shack Bites — Episode 5 - Full English, Burnt Ends & Pastrami Experiments

    19 APR

    Shack Bites — Episode 5 - Full English, Burnt Ends & Pastrami Experiments

    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 fireManaging different elements at onceWhy everything just tastes better cooked outsideTurning a classic into something a bit specialSimple idea, big results. Dec also talks through some pork belly burnt ends he cooked this week: Getting that perfect balance of bark and tendernessBuilding layers of flavourWhy burnt ends are always a crowd pleaserTips for getting them right at homeSticky, smoky, and exactly what BBQ is about. Steve’s been busy experimenting with something a bit different: Beef rib pastramiBeef cheek pastramiWe chat about: Taking classic pastrami and applying it to different cutsThe process behind itWhat worked (and what didn’t 👀)Why experimenting is such a big part of BBQThis is where things start getting properly interesting. As always, we chat about: What’s been inspiring us latelyNew ideas we want to tryTechniques we’re working onWhy it’s good to mix things up and not cook the same thing every weekEven with some bigger cooks in this episode, the message stays the same: You don’t need loads of fancy gearCook what you enjoyTry new thingsDon’t be afraid to experimentThat’s where the best food comes from. 🔥 MEAT UP Festival — August 1st & 2ndOur live fire festival — year one and tickets are limited. 🎟️ Grab yours here:👉 https://www.meatupfestival.com 🔥 Millington Hall Farm — Classes & ExperiencesLive 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

    34 min
  4. Season 3, Episode 5 - Pod Whatsapp Group - James Peck uncovered

    12 APR

    Season 3, Episode 5 - Pod Whatsapp Group - James Peck uncovered

    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…

    56 min
  5. Shack Bites — Episode 4 Hawksmoor @ Home & Moroccan Chicken

    5 APR

    Shack Bites — Episode 4 Hawksmoor @ Home & Moroccan Chicken

    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 methodsKeeping flavour and texture on a second cookWhy picanha is always a winnerProof 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 chickenBig spices, bold flavoursSimple techniques with big resultsWhy dishes like this are perfect for mixing things up on the BBQIt’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 commentsMessages from the communityWhat you’ve all been cookingGeneral feedback on recent episodesKeep them coming — this is what Shack Bites is all about. As always, we keep it grounded: Cooking with what you’ve gotMaking the most of leftoversNot overcomplicating thingsJust getting outside and cookingBecause good BBQ doesn’t need to be complicated. 🔥 MEAT UP Festival — August 1st & 2ndOur brand new live fire festival — year one and tickets are limited. 🎟️ Grab yours here:👉 https://www.meatupfestival.com 🔥 Millington Hall Farm — Classes & ExperiencesLive 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

    28 min
  6. Season 3, Episode 4 - Meat Up Deep Dive

    29 MAR

    Season 3, Episode 4 - Meat Up Deep Dive

    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

    52 min
  7. Shack Bites Ep 3 - Indonesian Satay & Pastrami Ribs

    22 MAR

    Shack Bites Ep 3 - Indonesian Satay & Pastrami Ribs

    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 & 2ndOur brand new BBQ festival celebrating live fire cooking, community, demos and great food. 🎟️ Grab tickets here:👉 https://www.meatupfestival.com 🔥 Millington Hall Farm — Classes & ExperiencesLive 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

    40 min
  8. Season 3 Episode 3 - Is UK BBQ Booming?

    15 MAR

    Season 3 Episode 3 - Is UK BBQ Booming?

    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 ChapelBeautifully designed outdoor kitchens built for people who love cooking outside.Explore their setups here:👉 https://www.alfrescochapel.co.uk 🔥 Pit Barrel CookerSimple, 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 socialsFollow 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.

    1hr 8min
See All (41)

Ratings & Reviews

4.9
out of 5
7 Ratings

About

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.

Information

  • Creator
    Stephen Crowe
  • Years Active
    2021 - 2026
  • Episodes
    41
  • Rating
    Explicit
  • Copyright
    © Stephen Crowe
  • Show Website
    From The Shack

You Might Also Like