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

• 2 poblanos, seeded and diced (use sweet peppers and some green hot peppers if you can’t get poblanos)

• 2 tomatoes, diced

• 30g+ of your favourite rub or seasoning

• chiote paste if available adds great flavour

• 170g tomato purée

• 1 veg stock jelly

• 3 garlic cloves, grated

• 1 tbsp chilli powder

• 1 tsp cumin

• 2 tsp smoked sweet paprika

• 1 tsp chipotle powder (use chilli powder for milder flavour)

• 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...