Jack’s Meat Shack

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Jack’s Meat Shack

Content creator specialising in Fire & Food 🔥 Follow for recipes

29/11/2025

New live fire area for classes and corporate events & meeting, code name “The house of Asado”

Materials sourced from and constructed by

27/11/2025

Happy thanksgiving

27/11/2025

Literally couldn’t do without my leaf blower. Makes cleaning open spaces effortless. Ditch the broom and embrace the battery powered cleaning revolution.

26/11/2025

Prepping one of briskets for a private class tomorrow!

Listening to while I work

26/11/2025

We’re launching our brand-new Asado Masterclass in 2026 — a full day of fire, food, and hands-on learning. This is where primal meets precision.

That’s why from prep to pit, we trust BioTouch — food-safe, biodegradable, and fitted so you never lose your grip, your seasoning touch, or your knife control.

Because great Asado isn’t just about flames and spectacle — it’s about respect. For the ingredients, the process, and the people you’re cooking for. From raw prep to open flame. From stoking coals to carving the feast.
 These gloves stay on every step of the way.

🔥 Learn the fire, the frame, the full Asado. 📅 Classes launch 2026 — limited spaces.

www.jmsbbqschool.com
 

25/11/2025

I've hosted BBQ classes in some incredible spots, like distillery! We infused their signature whiskey with BBQ goodness for a tour. Got a cool location that needs BBQ love? Let's discuss. Photos by .

24/11/2025

Rich, creamy cheese sauce gets a tangy twist from Harrisons Mild Mustard, while smoky bacon
lardons add bite and texture.

INGREDIENTS:
• 300g macaroni or pasta shells
• 200g bacon lardons
• 30g butter
• 30g plain flour
• 500ml milk
• 150g mature cheddar, grated
• 3 tbsp Harrisons Mild Mustard
• Salt & black pepper
• 50g breadcrumbs (panko or stale bread crumbs)
• 1 tbsp olive oil or melted butter (for breadcrumbs)
• Chopped chives or parsley, to finish

INSTRUCTIONS:

• Preheat the grill to 180°c and set for two zone cooking.

• Place the Lardons over direct heat in a pan and turn occasionally until crispy and brown all
over. Set aside and retain the bacon fat for later!

• Remove and allow to rest whilst preparing the pasta.

• Boil pasta until just al dente, drain, rinse under cold water, toss with a splash of oil, and set
aside.

• Place a saucepan on the grill over direct heat or side burner, add the butter and melt, stir in flour to form a roux, then slowly whisk in milk until smooth, simmering until thickened.

Remove from heat, stir in cheddar, Harrisons Mild Mustard, and season to taste.

• Build the pie: layer in the thick glossy mac and cheese then top with the layer of crispy lardons.

• Mix breadcrumbs with the bacon fat in a bowl then layer on top of the lardons.

• Place on indirect heat and close the lid to bake for for 15–20 minutes, until bubbling and
golden.

• Remove, and enjoy!

24/11/2025

A glowing review from a recent corporate bbq day I hosted

If you’re interested in booking your team into the school please get in contact - [email protected]

21/11/2025

Collaboration with &

Address

London

Website

http://Www.jacksmeatshack.com/, http://www.jmsbbqschool.com/

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