After looking at Meatopia itself in Part One, Steve and Dec get into the really important stuff: **what we actually ate!**From the chefs and vendors behind the dishes to the flavours, techniques and the overall experience, we're talking through some of the food that made our weekend at Meatopia so memorable.And there was plenty to talk about.Meatopia brings together some of the best live-fire cooks around, with each chef creating a unique dish specifically for the festival and cooking it over wood or charcoal. In 2026, the London line-up featured chefs from across the UK and beyond, with everything from BBQ and open-fire cooking to food inspired by cuisines from around the world.🔥 THE FOODSteve and Dec chat through some of the standout dishes and cooks from the weekend, including a few names that really caught our attention:🥩 **Bab Haus**🔥 **The Homie's Kitchen**🌎 **Marco Bryan**🔥 **Genevieve Taylor / Bristol Fire School**🥩 **Melissa Thompson**And that's only a few of them...We'll talk about the food, the cooking, the flavours and what made certain dishes stand out from the huge amount of choice available across the weekend.There are also a few surprises along the way, and we've kept our **ultimate favourite** under wraps here.You'll have to listen to find out which dish eventually came out on top for us!## 👨‍🍳 MEATOPIA 2026The 2026 London event took over **Tobacco Dock from 3–6 September**, with up to 75 chefs appearing across the weekend and each chef serving a specially curated live-fire dish. The festival's format means you can work your way through a whole load of different styles of cooking rather than sitting down for one traditional meal.And that's exactly what we tried to do!Food, fire, drinks, music, plenty of walking around and probably far too much eating...Basically, a perfect weekend for two BBQ-obsessed lads.## 👊 PLUS...As always, this isn't just a Meatopia food review.You'll also get the usual **From the Shack community news, shout-outs and BBQ chat**, along with a catch-up on what's been happening in our world.So if you've been waiting to hear what we actually thought about the food at Meatopia 2026, this is the episode for you.And if you were there yourself...**We want to know what YOU thought!**What did you eat?Who cooked your favourite dish?Was there something we missed?And did you agree with our choices?Get involved and let us know!---## 🔥 JOIN THE FROM THE SHACK COMMUNITYWant to chat BBQ, food, live-fire cooking and everything else happening around the Shack?Join the **From the Shack WhatsApp Group** and get involved with the community.👉 **Join the WhatsApp Group:**https://chat.whatsapp.com/HgL4YE47fHQ84xhw25sptr---## 📲 FOLLOW FROM THE SHACK**Instagram:** @fromtheshackpod**YouTube:** @fromtheshackpod**TikTok:** @fromtheshackpod**Email:** [fromtheshackpod@gmail.com](mailto:fromtheshackpod@gmail.com)## 🔥 FOLLOW STEVE**Charred Food Co**Instagram: @charredfoodco## 🔥 FOLLOW DEC**Cheshire Grill**Instagram: @cheshire_grill---## 🥩 FIND OUT MORE ABOUT MEATOPIA**Meatopia On-Fire London**Tobacco Dock, London[Meatopia Official Website](https://www.meatopia.co.uk/?utm_source=chatgpt.com)---If you're into **BBQ, live-fire cooking, smoking, grilling, outdoor cooking, food festivals, recipes and the UK BBQ community**, make sure you follow From the Shack and join us for the next episode.**From the Shack — Fire. Food. People.**#FromTheShack #Meatopia #Meatopia2026 #MeatopiaLondon #BBQ #Barbecue #LiveFireCooking #FireCooking #BBQUK #BBQPodcast #FoodPodcast #TobaccoDock #OutdoorCooking #OpenFireCooking

Another Shack Bites mini episode, and this week it's all about what we've been cooking. Steve has turned some leftover short ribs from one of our overnight smoke class butchery sessions into a proper plate of food with celery purée, salsa verde and red wine jus. A bit more refined than your usual BBQ, but absolutely delicious. Dec has been cooking too. He talks about a plank-cooked salmon he did on the Monolith Kamado, plus an overnight smoked brisket that became some very tasty brisket buns. It's just the two of us chatting about food, BBQ and what we've been up to. If you're into BBQ, live fire, smoking meat or just good food chat, give it a listen. And don't forget to follow From the Shack. Find us on Instagram, YouTube, and TikTok at fromtheshackpod, or email fromtheshackpod@gmail.com. Steve – @charredfoodco Dec – @cheshire_grill

We're back! And what better way to kick off Season 4 than by getting stuck into the first ever Meat Up Festival – the festival that broke all the rules!In this ice breaker episode, Steve and Dec take a look back at Year One of Meat Up Festival, from the highs and the lows to everything that went on behind the scenes.With Steve part of the organising team, this isn't just a chat about what festival-goers saw from the other side of the fence. We get into the ins and outs of running a BBQ and food festival, what happens when things don't quite go to plan, the challenges of putting an event like this together, and of course, some of the good, the bad and the downright ugly!There are plenty of stories, plenty of laughs and probably a few things that should have stayed behind the scenes!It's a relaxed way to get back into the Shack after the break and a great start to Season 4.Did you attend Meat Up Festival? We'd love to hear what you thought. What were your highlights? What could have been better? And would you go again?Get stuck in, let us know your thoughts and join us for another season of From the Shack Podcast.#FromTheShack #MeatUpFestival #BBQ #Barbecue #BBQFestival #OutdoorCooking #BBQCommunity