Season 2 2019

Sam and Shauna kick-off their meaty smoke-and-fire fuelled bonanza at Clwyd Special Riding School in north Wales. For over 30 years, this unique place has helped people of all ages who have additional learning needs or physical disabilities, and it is run almost entirely by an army of volunteers. With over 100 people to feed, Sam and Shauna organise a spectacular cookout of ten huge beef briskets, barbecued Southern-style in a unique giant handmade cinderblock smoker, built with the help of the community. The succulent beef is served with a Lexington red slaw with creme creole and a southern American rice and peas dish called Hopping John, all wrapped up in handmade tacos.

Sam and Shauna try something completely different as they take on an epic vegetarian cookout, by celebrating the Indian Gujarati community in Grangetown in the heart of Cardiff. This vibrant community carries out valuable volunteer work, including feeding the homeless every month with fresh, home-cooked food. Gujaratis are strict vegetarians, which means that meat-loving Sam and Shauna have to come up with some innovative ideas for their big cookout. They learn how to make an avocado and mango chutney using a recipe from one of the community members that has been handed down through the generations, and to complete the menu, they make a black bean and jackfruit chilli and demonstrate the best way to make vegetable kebabs.

In this episode, Sam and Shauna head west to Ferryside, a small but close-knit coastal community just eight miles from Carmarthen in south west Wales. They want to celebrate the work and achievements of Ferryside Lifeboat, a completely independent organisation run entirely by volunteers from the local community. They decide to lay on a huge fishy feast on the beach. Sam and Shauna get the whole community to help them make a show-stopping cCjun seaweed bake, where lobster, mussels, sea bass, potatoes and corn are steamed for hours in a massive firepit in the beach as the sun goes down. Sam and Shauna also teach the Ferryside Lifeboat community how to make a New England-style fish and cockle chowder served with laverbread, and mackerel smoked on sticks over an open fire on the beach, served with an African-style zingy chermoula dip.

In the final episode of the series, Sam and Shauna travel to the small town of Deri near Caerphilly to celebrate the success of Deri Rugby Club, which has gone from the brink of extinction just four years ago to being crowned league champions. As well as providing a social and sporting focus for the town, the club and its members have also provided some invaluable support to people in difficulty over the years.
To celebrate the achievements of the players and the volunteers who run the club, Sam and Shauna cook a huge venison feast with their help. They make smoked steak sandwiches with Caerphilly cheese and a Kentucky-style stew known as a burgoo with grilled venison tenderloin and a broccoli slaw.
As part of their mission to promote sustainable meat sources Sam and Shauna take part in a controlled deer hunt to manage the herd.