From The Shack

Stephen Crowe
  • 5.0 (1)
  • Non-Profit
  • Updated Semimonthly

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. From The Shack S3 – Episode 8 Cookery Classes, Fields to Fork Festival

    6d ago

    From The Shack S3 – Episode 8 Cookery Classes, Fields to Fork Festival

    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

    51 min
  2. Shack Bites _ Season 1 , Episode 7 Bacon Wrapped Cherry's / Brisket Pastrami

    May 17

    Shack Bites _ Season 1 , Episode 7 Bacon Wrapped Cherry's / Brisket Pastrami

    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.

    23 min
  3. From the Shack — Season 3, Episode 7: Looking Back at the Big BBQ Community Cookout

    May 10

    From the Shack — Season 3, Episode 7: Looking Back at the Big BBQ Community Cookout

    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 ButcherSupplying incredible quality meat and supporting the community from day one. 🔥 Globaltic CharcoalHelping 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 CoInstagram: @charredfoodco 🔥 Dec / Cheshire GrillInstagram: @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

    1h 4m
  4. Shack Bites — Season 1, Episode 6 Rotisserie Chicken / Sirloin Joint

    May 3

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

    Apr 23

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

    Apr 19

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

    Apr 12

    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
  8. Shack Bites — Episode 4 Hawksmoor @ Home & Moroccan Chicken

    Apr 5

    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
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Ratings & Reviews

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
    44
  • Rating
    Explicit
  • Copyright
    © Stephen Crowe
  • Show Website
    From The Shack

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