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:
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 garlic, and lime juice in a small bowl. Season to taste.
8. Fry sliced tortillas until golden and crunchy, then salt and set aside.
9. For the Mexican rice: Heat 1 tbsp olive oil in a pot over medium heat. Cook onion and garlic until softened. Stir in rice, stock, tomato purée, paprika, and seasoning. Cover, reduce heat, and simmer for 15–20 minutes until rice is cooked. Fluff with a fork and garnish with coriander.
10. Taste the stew and adjust seasonings as needed. Serve with the lime crema, Mexican rice, and crispy tortillas on the side.!
Connect with Us:
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Tag us in your BBQ posts—we can’t wait to see what you’re cooking!