Forgive us our bbq brothers and sisters, it’s been two months since our last confessional blog entry, so here’s a well overdue update from your friendly, neighbourhood barbecuers.
TIME SHIFT AT THE CANADIAN
We were initially serving barbecue at The Canadian on Friday nights and Saturday day times, however, the day time shift became a little quiet just as the heatwave really kicked in. This was a real puzzle to us. We couldn’t understand why people were choosing beachy, breezy weekend getaways over staying in a hot, sticky city? So we decided that we would stop the Saturday day time service until such time that our normal weather resumes. However, we’re working on increasing our nights at The Canadian to both a Friday and Saturday. We’re doing one this weekend as it happens (17 August), so if you’re free and fancy some smokey, meaty goodness, come on down. Keep an eye on our Tweet and Facebook feeds for the Saturday nights.
FOOD BLOGGER -TASTIC
We’ve had more reviews since we last spoke. Thankfully favourable. Here they are if you fancy reading them:
Amazing review from ‘Plate Licked Clean’ this one covers our weekly pop ups at The Canadian, CF24 1PN & Porters, CF10 2FE
From Bev Eats for Wales, Queen of Cardiff food bloggers
From Rini Chatterjee, Glamour magazine’s resident doctor and avid foodie
Debbie Smith is from Kent originally, loves Cardiff, food and now hillbillys (I think our bbq was responsible for that!)
A mention from the lovely Lauren Mahoney, who has supported us from the beginning and has a great take on a food blog
Look out for us in the next Buzz Mag too.
A BBQ SHACK IS A LIL’ OLE PLACE WHERE WE CAN GET TOGETHER
We started our barbecue shack Sundays at Porters at the beginning of August, which has been really good fun. We wanted to bring something new to our existing barbecue set up, so we thought a static food truck meets bbq shack would fit the bill.
We offer a slightly different menu than at The Canadian. For example, at Porters you can get our take on Texas ‘slaw, gooey Mac ‘n’ Cheese, mini jalapeño cornbreads and a choice of seasonal sweet or sharp pickles (both cornbread and pickles made by the gastro goddess at Inner City Pickles) and new to the meat menu, the undisputed king of bbq sausages, the Texas Hot Link. An exclusive sausage recipe made for us by the mochyn daddy mac, Charcuterie Ltd. The flavour profile is closely based on the sausages we loved in Texas. Made with heritage welsh pig and welsh beef, this is probably one of the best sausages we’ve ever eaten, let alone have the pleasure of hickory and applewood smoking for you.
I’d love to be a meet geek here and talk about the German and Czech heritage of the Hot Link, or what an Elgin link is, or gross you out by telling you what our American cousins call them (Texas Hot Guts!) but I think you’d slip in to a very deep sleep… But perhaps what you need instead is a montage… we’ll be back after these pictures….
What you need is a montage!
Sam dishing up a 3 meat tray at Porters last Sunday
Shauna handing over the goods at Porters
We’ve been having fun with our specials at The Canadian. We went through a phase of smoking well loved American classic sandwiches. That sentence needs qualifying. What we mean is, we’ll take a classic like The Philly Cheese Steak, and smoke the welsh sirloin for a couple of hours to add a depth of flavour, we also smoked the onions and bell peppers for a laugh to see if that added smoke flavour too. We used Welsh Monterey Jack cheese and combined it in a great big hoagie. We tweeted a pic and we were asked to deliver 15 to a nearby office block 10 minutes later! It was super tasty even if they didn’t last long!
In other exciting news (and we are genuinely super excited over this!), we seem to have smoked enough briskets to offer ‘burnt ends’ as a side dish at The Canadian this weekend. Now if you’ve never had or heard of burnt ends, you’re in for a treat, its one of our most favourite bbq items (and they are not burnt by the way!).
These are a total delicacy and an absolute must have in Kansas style barbecue. It’s basically a twice smoked point muscle that sits on top of the brisket. Ordinarily, this would be removed by your butcher, but barbecuers alike insist (on pain of death!) that they keep the brisket intact. The reason being burnt ends. This point muscle is removed after the whole brisket has been smoked, then cubed into thick chunks, seasoned, then returned to the smoker for a while so they turn into super soft, rich, smokey hunks of deliciousness. They really are special, but you be the judge, come check them out and have them as a meaty side dish.
So lastly, just wanted to further tantalise you by saying we’ll be starting a mid week night at The Canadian very soon. It won’t be traditional bbq, but it will be smoked and amazing. Ok, I’ve said too much…
We’ll see you at The Canadian, Splott, every Friday from 5.30pm, we’ll start to do Saturday nights more regularly too. And Sundays at Porters, in the city, from 1.30pm til sold out (come early for that one).
Smoke for ya soon!
Sam & Shauna
Hang Fire Smokehouse