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

Welcome back to Shack Bites! 🔥

Our bi-weekly mini episodes are back, and we're kicking things off with a look at what we've been cooking lately.

Dec has been busy in the kitchen with a Paul Ainsworth-inspired pasta dish, followed by a seriously tasty Wagyu steak cook — because sometimes you just need a good bit of beef!

Steve keeps things quick and simple with a fast, delicious lamb cutlet recipe that's perfect for a midweek dinner or a quick cook on the BBQ.

Expect good food, plenty of cooking chat and the usual From the Shack banter — without having to wait for the next full episode!

🔥 In this Shack Bite:

• Dec's Paul Ainsworth pasta dish
• Cooking and serving Wagyu steak
• Steve's quick & delicious lamb cutlets
• What we've been cooking lately
• BBQ and food chat from the Shack

Shack Bites drops every other week, giving you a little extra From the Shack between the main episodes.

If you're into BBQ, outdoor cooking, live fire, steak, lamb, recipes and good food, you've come to the right place.

Give it a listen, tell us what you've been cooking, and don't forget to follow From the Shack!

#FromTheShack #ShackBites #BBQ #Barbecue #LiveFireCooking #Wagyu #LambCutlets #Steak #BBQRecipes #FoodPodcast

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

From The Shack Podcast – Season 3 Episode 10Season Finale – Looking Back, Looking Forward & Getting Ready for BBQ Season

Well... that's a wrap on Season 3 of From The Shack.

It feels like only yesterday we were kicking off another season around the fire, and somehow here we are already at the finale. This week's episode is a relaxed catch-up between two mates, reflecting on what we've been up to recently, what's coming up over the summer, and why we're more excited than ever for the months ahead.

Steve has been flat out as the BBQ class season gets underway at Millington Hall Farm, with the brand-new outdoor cookery garden now in full swing. From planning classes and firing up the grills to welcoming guests for another season of live fire cooking, it's been a busy but incredibly rewarding few weeks.

Meanwhile, Dec has been away again, proving once more that holidays and BBQ go hand in hand. He shares some of his latest holiday cooks, the gear he packed, and why a barbecue always seems to make a trip away even better.

The lads also look ahead to one of their favourite times of the year… festival season.

Naturally, a big part of the conversation turns to Meat Up Festival, a weekend that has become one of the highlights of the UK BBQ calendar. Great food, incredible people, live fire cooking, and the chance to catch up with friends old and new – we genuinely can't wait to get back amongst it all.

As always, there's plenty of BBQ chat, community stories, and a few laughs along the way.

We'd like to say a massive thank you to everyone who has listened, watched, downloaded, commented, shared, sent us messages, and joined the community throughout Season 3.

This podcast exists because of you.

We've absolutely loved producing this season and we're already planning bigger and better things for Season 4.

Until then…

Thank you for being part of the journey, and we'll see you around the fire very soon.

The podcast may be taking a short break between seasons, but the conversation never stops.

Our WhatsApp community is packed with BBQ enthusiasts from all over the UK sharing cooks, recipes, tips, product recommendations, event information and plenty of BBQ banter.

Whether you're a complete beginner or a seasoned pitmaster, we'd love to have you join us.

👉 Join here:
https://chat.whatsapp.com/HgL4YE47fHQ84xhw25sptr

Instagram: @fromtheshackpod

Instagram: @charredfoodco

Instagram: @imhappyrelly

Available on:

• Spotify

• Apple Podcasts

• YouTube

• Amazon Music

If you've enjoyed Season 3, please leave us a review, subscribe to the show, and share the podcast with your BBQ mates. Every share helps us continue growing this amazing community.

A massive thank you to our Season 3 sponsors for supporting the podcast and helping us continue bringing great BBQ conversations to the community:

• Thermapen

• Pit Barrel Cooker Co.

• Alfresco Chapel

Keep cooking.

Keep learning.

Keep bringing people together around great food and fire.

See you in Season 4. 🔥

Thank You For An Incredible SeasonJoin The From The Shack WhatsApp CommunityFollow UsFrom The Shack PodcastSteveDecListen & SubscribeA Huge Thank You To Our SponsorsUntil Season 4…

Shack Bites – Season 1 Episode 10

Welcome back to Shack Bites, the bi-weekly mini show from From The Shack, where Steve and Dec sit down to talk through the cooks, conversations, and community stories that have caught their attention this week.

This episode is packed with flavour.

Dec has been experimenting with a cook that sounds almost too good to be true. After smoking a batch of chicken wings low and slow, he finished them by crisping them up in rendered beef fat left over from a smash burger cook. The result? Crispy, smoky, flavour-packed wings that might just become a regular feature in his BBQ rotation.

Meanwhile, Steve has been raising the bar once again with a stunning French-trimmed two-bone pork loin, served alongside butter-roasted fennel, crispy herb potatoes, and finished with a rich cider reduction sauce. A cook that proves BBQ and outdoor cooking can be every bit as refined as restaurant dining while still staying true to its fire-cooked roots.

Dec's second cook of the week took inspiration from his recent Cajun adventures, with a flavour-packed Cajun chicken dish, paired with Mediterranean vegetables and a creamy Alfredo-style sauce. The lads discuss balancing bold flavours, building simple but effective meals, and why sometimes the best cooks are the ones that don't overcomplicate things.

Alongside the cooks, Steve and Dec also dive into:

• Listener comments and feedback from last week's episode

• The conversations everyone has been having in the From The Shack WhatsApp community

• Popular BBQ topics currently trending amongst listeners

• Community updates and BBQ news

• What's been happening around the UK BBQ scene

• Plans for upcoming cooks, events, and content

As always, it's a relaxed conversation between two mates who love BBQ, outdoor cooking, and the incredible community that comes with it.

The conversation doesn't stop when the podcast ends.

Our WhatsApp community has become one of the most active and welcoming BBQ groups in the UK, with members sharing cooks, recipes, advice, product recommendations, event information, and plenty of BBQ banter every day.

Whether you're firing up your first kettle barbecue or running a competition smoker, there's a place for you in the community.

👉 Join here:
https://chat.whatsapp.com/HgL4YE47fHQ84xhw25sptr

Instagram: @fromtheshackpod

Instagram: @charredfoodco

Instagram: @cheshire_grill

Available on:

• Spotify

• Apple Podcasts

• YouTube

• Amazon Music

If you're enjoying the podcast, please subscribe, leave a review, and share the show with your BBQ mates. Every recommendation helps us reach more people and continue growing the UK BBQ community.

A huge thank you to our fantastic sponsors for supporting the podcast:

• Thermapen

• Pit Barrel Cooker Co.

• Alfresco Chapel

Their continued support helps us keep bringing great BBQ content, conversations, and community-focused episodes to listeners every week.

Thanks for listening, and we'll see you around the fire.

Join The From The Shack WhatsApp CommunityFollow UsFrom The Shack PodcastSteveDecListen & SubscribeThanks To Our Sponsors

Shack Bites – Season 1 Episode 9

Welcome back to Shack Bites, the bi-weekly mini show from From The Shack, where Steve and Dec bring you the latest cooks, BBQ chat, community updates, and everything happening around the fire.

This week, Steve has been spending plenty of time behind the camera, recording recipes for the upcoming Millington Hall Farm YouTube channel, and he gives us a sneak peek at two of the standout cooks from the filming sessions.

First up is an incredible Tomapork cooked with a premium twist, showcasing just how special this cut can be when treated with a little creativity and attention to detail. Steve talks through the cook, the inspiration behind it, and why it could become one of his favourite pork dishes yet.

Next, it's a true crowd-pleaser — a classic double smash burger, taken to another level with homemade bacon jam. Crispy edges, juicy beef, rich smoky bacon flavours and everything you want from a proper burger cook. If you're looking for inspiration for your next BBQ session, this one's definitely worth hearing about.

Meanwhile, Dec has been proving that great BBQ can happen anywhere. While away on holiday, he fired up his trusty mini kamado to cook a flavour-packed Cajun pork chop, bringing plenty of heat and bold seasoning to the table. He also put together a beautifully cooked whole chicken, proving once again that simple cooks done well are often some of the best.

Whether you're into burgers, pork, chicken, live fire cooking or simply hearing two mates talking BBQ, there's plenty to enjoy in this week's episode.

The From The Shack WhatsApp Community is one of the fastest-growing BBQ groups in the UK, bringing together pitmasters, backyard cooks, live fire enthusiasts and complete beginners alike.

Share your cooks, ask questions, discover events, get inspiration, and connect with fellow BBQ lovers from across the country.

👉 Join the community here:
https://chat.whatsapp.com/HgL4YE47fHQ84xhw25sptr

Instagram: @fromtheshackpod

Instagram: @charredfoodco

Instagram: @cheshire_grill

Available on:

• Spotify

• Apple Podcasts

• YouTube

• Amazon Music

If you're enjoying the show, please subscribe, leave a review, and share the podcast with your BBQ mates. Every recommendation helps us reach more people and continue growing the amazing UK BBQ community.

This episode is proudly supported by:

• Thermapen

• Pit Barrel Cooker Co.

• Alfresco Chapel

Thank you for supporting the podcast and helping us continue to bring great BBQ content to the community.

See you around the fire.

Join The From The Shack WhatsApp CommunityFollow UsFrom The Shack PodcastSteveDecListen & SubscribeA Huge Thank You To Our Sponsors