They start by showing how to prepare the feasts on a small scale before up-scaling to feed hundreds at large cookouts. Sam and Shauna kick off their cookouts by barbecuing a whole pig with Barry Town United Football Club. They want to celebrate the team's promotion to the Welsh Premier League - not bad considering four years ago Barry Town FC were on the brink of extinction - and the work they do in the community. It is definitely something to celebrate and it needs a really big cookout, so Sam and Shauna decide to cook a whole pig, Hawaiian-style, in a huge brick firepit. The succulent pork will be served with pit beans, cornbread and an apple and fennel slaw, with fruit-filled toffee apples for dessert. But Sam and Shauna only have a week to teach the staff and players of Barry Town United how to make and cook the dishes. With help from a team of volunteers from the club, a pig-sized hole is dug in the beach, and 24 hours later the whole club gather to eat and celebrate with Sam and Shauna's Big Cook Out.
Sam and Shauna continue their meaty adventures at the Llandysul Paddlers Club in the heart of Ceredigion, where they cook almost 40 kilograms of meat over an open fire under a hand-built willow dome. They are celebrating the amazing work the club does for the local community. With over 100 hungry paddlers to feed after a big competition, Sam and Shauna do their own unique take on a kebab, with steak, chimichurri and a fire-roasted salsa, all wrapped in a homemade flatbread. They have a week to teach the paddlers and the volunteers who run the club how to make and cook the dishes. With the help of the community, they build a huge willow dome using willow cut from the banks of the river and hang all the meat from it to cook. The whole club gather to eat their food and celebrate with their big cookout.
Sam and Shauna's meaty smoke-and-fire bonanza continues as they visit Cefn Hengoed in the Rhymney Valley. They are there to celebrate the achievements of the Cefn Hengoed Majestics, a unique marching jazz band, by putting on a feast of barbecued chickens to feed the players and the community they support. With 100 people to feed, Sam and Shauna organise a spectacular cookout of grilled chicken in Alabama white barbecue sauce, hasselback potatoes, Louisiana macque choux and a rainbow slaw. Sam and Shauna have a week to teach the members of the band how to cook the dishes. They also have to make an enormous bespoke grill large enough to hold the chickens, and together with the community they build a massive firepit to cook them. Everyone gathers when it's all ready to eat the food and celebrate with their big cookout.
Sam and Shauna's meaty road trip brings them to Brecon Mountain Rescue, where a team of volunteers work around the clock, ready to drop everything at a moment's notice if someone's life is in peril. To celebrate the tireless achievements of these brave rescuers, Sam and Shauna decide to put on a South American gaucho-style feast of lamb and campfire potatoes, plus their twist on a traditional Welsh cawl. With only a week to teach them how to cook the dishes, things take a sudden and dramatic turn when Sam and Shauna get caught up in a real-life rescue. Once everyone has had a chance to get their breaths back, the feast is prepared and cooked, and everyone gathers to eat and celebrate as part of the big cookout.
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.
Sam and Shauna tackle building a pizza oven from scratch in a unique green space right in the middle of Swansea. Once the home of Swansea City Football Club, the Vetch Community Gardens is now crammed full of allotments where the locals grow an extraordinary range of produce from all over the world all year round. It is all run by volunteers and is a sanctuary for many people from the hurly-burly of the modern world. Using ingredients picked straight from the allotments, Sam and Shauna show the growers how to make a special Garden Glut salad with feta cheese and a surprising twist, as well as a fresh gooseberry fool for dessert, all washed down with an elderflower and rhubarb cordial. They also attempt their most ambitious build yet - a pizza oven - starting with the messy job of puddling their clay. It turns out to be easier said than done. They also meet one of the ex-stars of Swansea City FC, local legend Vic Gomersall who played in over 200 games between 1966 and 1971. At the Big Cook Out a choice of meat or vegetarian pizza made freshly baked in the new pizza oven is served with the tempting side dishes prepared and cooked by the local growers.
Sam and Shauna cook up a duck feast as they work with the Chinese community in Bangor to invent a spectacular fusion of Southern-style cooking with Asian ingredients.
Sam and Shauna, masters of BBQ, create spectacular dishes using goat for the Aberystwyth Fire Station crew. It's an unusual meat for some so can they win over the doubters?
Sam and Shauna travel to Caswell Bay near Swansea to find out about Surfability, an organisation run by volunteers devoted to making surfing accessible to anyone.