A Pig Welcome at The Lansdowne

26 Mar
Pic courtesy of BBQ fan Samuel Mallett http://instagram.com/samuel_mallett

Piggin’ out @TheLansdowne – Pic courtesy of BBQ fan Samuel Mallett http://instagram.com/samuel_mallett

We’ve had a fantastic welcome from everyone at The Lansdowne; from the customers loyal and the new and the super efficient staff team and management. Seems with their quality drinks (anyone attempted Binki the Landlady’s speciality Rum collection yet?) and good lookin’ pub, everyone’s a happy with the new move. We’ve added a few new team members to our staffing on the nights we’re there. BBQ lover and social smoker himself, Anthony Jenkins, an established chef in Cardiff approached us last year to see if he could lend a hand (and boy did we need it!) plus we’re about to take on an apprentice of whom to teach the dark arts of BBQ. We’ll probably blog about his tutelage with us as we go along.

It’s been so busy at The Lansdowne that we’ve bearly had time to do any specials. However, we’ve sneaked a few into the smoker. Namely delicious Cajun style stew called Étouffée. Traditionally served with catfish or a shrimp garnish, but we added brined and smoked a turkey crown and pork ribs, both over fired cherrywood, to create a hearty, end of winter, fiery stew. This recipe we learnt in a backstreet kitchen in New Orleans by a great family cook (an ex chef) we met whilst on holiday, hiking in California. We later caught up with her in New Orleans. She taught us a bunch of other Southern staples which we’ll be trotting out over the coming months. Hold onto your tastebuds!

Eh-too-fay. Yes yes, ya'll.

Eh-too-fay. Yes yes, ya’ll.

So we popped up on MSN the other day, in the company of Pitt Cue, Red’s True, Lockhart, Grillstock no less as one of the UK’s best soul food restaurants. I think the thing we all have in common is that we’ve all been on the pilgrimage to the US and absorbed the very food and culture that we wanted to try produce in the UK.

Click here for Hang Fire Smokehouse on MSN Food

In our opinion, soul food can’t be taught from a cook book or learned from a You Tube video. You need to feel it in it’s true context and cook from the heart (then possibly exercise after it!). Food trends come and go and whether we’re part of that, we don’t know, it wasn’t our intention to be. However, we think if you have passion and have experienced first hand exactly what you want to create then you have good grounds for making a good go of something. However, there is absolutely nothing wrong with replicating these dishes at home, buying a smoker etc – this should be positively encouraged, you don’t need to go to Tennessee to make your family pulled pork! But to be in the cooking business, to sell folks fayre from foreign shores and say ‘It’s this good because I say so…’  - you, me, all of us, need a real reason to believe in what we’re doing and that reason comes from experiencing it first hand.

And that leads us nicely onto a lovely blog piece about unposh nosh (aka sould food). Great review by a local blogger Nikki Vivian, really sums up the eating experience beautifully and reiterates all the points we’ve clumsily tried to say!

Most recent Blog about eating at Hang Fire Smokehouse – Unposh Nosh

Ok, I think that’s all for now, promise not to be so slack about the next update. Exciting, smokey times ahead, see you at The Lansdowne

Sticky BBQ sauce hugs
Sam & Shauna

Hoedown at The Lansdowne!

8 Jan

We’re super pleased to announce that from 6th February onwards, your girls at Hang Fire Smokehouse, are partnering with The Lansdowne Pub in Canton for more smokey good times. We’ll be there every Thursday and Friday night from 5pm ’til 9pm (or sold out, whichever comes first). Ya’ll know the deal by now, you’ll need to arrive early and we don’t take bookings.  You can most certainly expect that the good folks at The Lansdowne will have some cracking ales, ciders and hard liquor to wash the ‘cue down with. #cueacwrw

Lansdowne HF3

We’re looking forward to creating new weekly specials, adding new sides and generally getting creative with our ‘cue. We’ll soon have our sauces and rubs for sale for you to try at home, plus we’re working on some merchandise. Any proper BBQ joint is not a proper BBQ joint without a custom t-shirt!

Oh, and fancy this; @cffoodproject announced our new partnership on Monday with this article http://www.food-project.net/2014/01/at-work-with-hang-fire-smokehouse-part-2.html  and everyone got so excited that we trended on Twitter!

Twitter action

@walesonline got a bit excited too, big thanks for BBQ fan @Steffan_Rhys

http://www.walesonline.co.uk/news/local-news/hangfire-smokehouse-launch-new-venture-6472463

'ark at us in a glossy!

‘ark at us in a glossy!

OLIVE MAGAZINE We also featured in Olive Magazine this month, was a super surprise. It was down to the lovely @EatsForWales for that special mention. Some cracking recipes in the magazine, saw a great terrine idea that we’re thinking of substituting with loadsa BBQ! Maybe we should start working on our own recipe book? Or perhaps the BBQ terrine is a step too far?!

CELT BREWERY We got something lined up with the lovely folks at The Celt Brewery for the 1st Feb. It’s a Fire Festival – sounds a perfect way to party and keep warm! Super Furry Animals will be there talking about a beer collaboration, we’ll be there with BBQ and beer pairings plus they promise live art creation from a Chicago based artist plus a fire sculpture at midnight. Sounds pretty hot to us! Limited tickets and details from here http://celtexperience.com/Firerelease/

Ok, that’s it for now, we’ve got much work to do before Feb which mainly involves smoking all the meat in all the land as I think we’re going to be busy.

A big sticky BBQ sauce hug to everyone that’s supported us over the last 9 months. We’re overwhelmed with how amazing everyone has been to us, from bloggers to diners to friends and family. If you keep on eating, we’ll keep a-schmokin’

Whole lotta BBQ Love
Sam & Shauna

New Year, New Venues…

24 Nov

Hey ya’ll! A quick catch up and some important news about your friendly, neighbourhood barbecuers.

TOP 28 PLACES TO EAT IN WALES
We’ve recently been selected as one of the top 28 places to eat in Wales by Wales Online!

http://www.walesonline.co.uk/lifestyle/food-drink/best-restaurants-wales-28-amazing-6340165

HOWLIN’ AT FULL MOON
First up, the start of a sinful partnership with the awesome Full Moon, the mecca of live, loud music in Cardiff. Our Blues, Booze & BBQ night was one of the best nights out we’d had out since our return from the States, oh, and we brought some BBQ to the party too. We came armed with 1/2 racks of slow smoked, meaty, Memphis Style ribs n fixins’, Full Moon served up boiler makers (American craft beer and a quality bourbon) for just £5 and then topped the lot with some brilliant ‘alt’ blues that had the joint rockin’. Keep an eye out for more from the Full Moon and us in the New year.  Here’s a link to some picks from newbie Cardiff food and drink blogger, Jordan Harris http://thegrillandbarrel.wordpress.com/2013/11/08/hang-fire-smokehouse-brings-blue-booze-and-bbqs-to-cardiff/

Talking of Jordan Harris, he also interviewed us for his blog a week or so ago. It’s a lovely feature in which he uncovers who we were and what we did pre-bbq (we could bearly remember ourselves!) http://thegrillandbarrel.wordpress.com/2013/11/09/the-hang-fire-smokehouse-story/

Calm before the storm at The Full Moon

LAST WIENER WEDNESDAY OF 2013
We also had our last ‘Smoke Dawgs Wiener Wednesday’ at The Canadian on 20th Nov. Your support for our Wiener Wednesdays has been overwhelming. Perhaps it’s our authentic recipe toppings that we picked up in the States, paired with the best, and most authentic franks in Wales by @CharcutierLtd and indulgent, traditional ‘New England’ brioche dog buns from @OneMileBakery that make them so good. We nailed the final 6 hot dog menu that we think you liked (we sold out in under 2 hrs, that’s over 150 Dawg gone!). We also had live bluegrass from our favourite boys, La Fonteurs and were joined by the great and the good of the Wales’ food blogging scene. We’re rehoming the Dawgs for 2014, details of where that will be will follow in January.

Last Wiener Wednesday

WE’RE LEAVING THE CANADIAN AT THE END OF DECEMBER…
Which brings us to some melancholy news. Hang Fire Smokehouse are leaving the Canadian. Our final night is 21st December. Why, oh why you cry? Well, firstly, as a pop-up, we want to explore other venues and collaborate with other producers to spread the gospel of barbecue to the good folks of Wales.  Considering we were supposed to be at The Canadian for 3 months and we’re still there 8 months later, is testament to how much of a great time we’ve been having. We want to thank each and every one of you for your continued support for our slow and low ‘cue every week. We hope you’ll keep the enthusiasm going for 2014 as we’ve got some super exciting plans coming up that will see us all over the city and beyond in the New Year. January will see us moving to new kitchen facilities and working on new recipes ready to relaunch in February. So keep an eye on Facebook, Twitter and this blog at the start of the year.

LAST NIGHT AT THE CANADIAN 21 DECEMBER
Also, as we anticipate our last night will be busy so we’re having a big ole’ hillbilly knees up, there’ll be a set menu of your fave bbq foods as opposed the the full menu (to make sure you get served quickly!). Hang Fire fan and songbird, Ellie Makes Music, will be giving us a send off that night, plus a few other special rambunctious guests. We’d love to have a few bourbons with you and dance the night away (as much as we can with bellies full of ‘cue). So come on down, let’s have a knees up!

CHRISTMAS PARTIES
Lastly, we have Christmas Parties booked in Saturday 7th and 14th, there will be our super delicious Christmas cantina menu served then. This is a bookings only night and both dates are looking pretty full. So please get in touch asap if you want to come down that night as they’ll be classed as a private party and unfortunately the pub will be closed to ‘walk in’ diners.

IN OTHER NEWS…
Guess who popped down for BBQ in between WOMEX duties… we also had a mention on her 6 Music radio show last week, right after she played an epic song about BBQ! Here’s the clip… 


Cerys loves her 'cue

Okay ya’ll, we’ll be keeping you updated on what’s next. BBQ love to one and all,

Your Hang Fire gals,
Sam & Shauna
xx

Dawgs, Brews, Blues and BBQs

10 Oct

A quick update on the next Smoke Dawgs Wiener Wednesday No.2, The Canadian’s Beer & Cider Festival, Blues, Brews and BBQ night with the Full Moon and upcoming Hillbilly Christmas parties.

SMOKE DAWGS WIENER WEDNESDAY
Firstly, Smoke dawgs, what a night hosted by The Canadian. The gorgeous Ellie Makes Music performed for us all, over 140 Smoke Dawgs flew out of the kitchen and our contributors in the food department @CharcutierLtd @innercitypickles @Onemilebakery and @jonesoGymru were all there to see how their produce played out in our meaty medley.

Our small menu of five authentic, American recipe, Dawgs and our Smoke Dawg, went down really well. We had two from New York and Detroit, one from Chicago and our own Hang Fire Smoke Dawg, (which of course contained BBQ). We invited the great and the good from Cardiff’s food blogging community and asked them for their valued opinion.
Award winning food blogger @GourmetGorro had this to say:

http://gourmetgorro.blogspot.co.uk/2013/09/smoke-dawgs-by-hang-fire-smokehouse.html

@rinichat thought this:

http://arewehavingstarters.wordpress.com/2013/09/22/smoke-dawgs-at-hang-fire-bbq/

@haum (who had the veggie dawgs!) said this:

http://renatopequito.com/2013/10/07/wiener-wednesdays/

L to R: Chicago Dog, New York Sabrett and the Hang Fire Smoke Dawg with pulled pork and chow chow

L to R: Chicago Dog, New York Sabrett and the Hang Fire Smoke Dawg with pulled pork and chow chow

We also had lots of great feedback from everyone that came and are looking forward to round two of our Wiener Wednesdays  on October 16, again, at The Canadian CF24 1PN. There is also a 2 for £11 deal on all Smoke Dawgs (it’s absolutley not wrong to have two for your tea!)

We’ve kept the best loved Smoke Dawgs from the previous Wiener Wednesday, and will introduce another fab four to tantalise your taste buds, including two from San Francisco that are bacon wrapped, that’s right, we said b-a-c-o-n  w-r-a-p-p-e-d! Here’s the facebook invite for you and anyone you want to share it with:

https://www.facebook.com/events/1421636484716120/

BEER & CIDER FESTIVAL with loads of BBQ!
And there’s this at the weekend, Oct 11-13th… Our BBQ all weekend: Fri & Sat night from 5.30pm and a Sunday lunch session from 1.30pm to 3.30pm. The range of local beers chosen are bloody bendigedig. How we’re going to stay sober enough to serve your ‘cue is anyone’s guess! Beer and Chick’n are natural bedfellows (?!), so on special, we’re smokin’ 1/2 free range birds with a sweet and spicy BBQ , bourbon glaze and a our fresh herb, Ranch dressing (an adaptation of a tasty wee recipe we picked up in San Fransisco).

Canadian Beer & Cider Festival

Full MoonNext Up… The legendary Full Moon

Famed for it’s fine music and hard liquor…and now, Southern style American BBQ. Thursday, November 7th sees a collaboration between your friendly, neighbourhood ‘cuers and the music mecca of Cardiff to bring you Blues, Brews & BBQ. Your Hang Fire girls will be serving hot, smokey racks of ribs and the Full Moon boys will keep the American beers and fine grain liquor flowing. There’ll be rocking bands, good times and you’ll be there, thinking its your birthday, and we’re all here to celebrate it! We’ll post more details on Facebook/Twitter in the coming week.

cowboysanta

Fancy a ‘Ya’llternative to town’ Christmas party?

Sorry to bring it up and it’s not even past Hallowe’en yet, but we just wanted to say we have a few dates left in December if you wanted to book your ‘Ya’llternative to town’ Christmas party with us at The Canadian. We have a two course BBQ buffet (served by us – and you may even get to see Sam the chef if we unchain her from the smoker) with a backdrop of original live music, great brews and a super relaxed festive atmosphere. Get in touch if you’d like details.

Ok, that’s all for ya’ll for now. Look forward to ‘cueing for you soon!

Sam & Shauna
x

Presenting…Hang Fire ‘SmokeDawgs’

5 Sep
Hang Fire SmokeDawgs

Hang Fire SmokeDawgs

Here’s our latest bit of meat candy for you, presenting the eagerly awaited ‘Hang Fire SmokeDawg’. An artisan frank, produced by the premier sausage maker in Wales (if not the UK), @charcutierltd. This traditional Coney recipe frank, made from Pedigree Welsh hog and cow, is smoked slowly over apple and cherry woods in our beloved smoke pitt. We’re lucky enough to have our light brioche dog buns lovingly crafted by the talented @Onemilebakery. And relishes by the domestic goddess @innercitypickle plus a handful of tasty, salty welsh crisps by spud gurus @jonesogymru.

So what’s this all about? Well, having tried many, many, tasty wee hotdogs on our recent road trip around the USA,  we decided we would not create fancy versions of the No.1 American snack, but recreate well loved, traditional recipes, using the finest Welsh produce we could find. Every month, we’ll be making different State variations. For example, at our launch, you’ll find the two original New York dogs, the classic Chicago, the Detroit Coneys and our own signature SmokeDawg (which, of course, will involve BBQ). We’ll be relying on your opinion to inform our eventual menu of the ‘best dressed SmokeDawg’, so don’t be shy in giving feedback (as long as your mouth isn’t full!). The Canadian are also offering some interesting drinks options to go with the dogs as well as a few trad’ pub games if you fancy trying your luck at skittles (it’s like 10 pin bowling but dead hard!).

We’ll be showcasing these bad puppies on monthly basis to start at The Canadian, CF24 1PN  starting Wednesday 18th September from 6pm, everyone welcome. There’s a rumour that Ellie Makes Music may serenade us with her beautiful dulcet tones and swoony folk, and to lower the tone, the Pickle Belly Newts may play a few of their acoustic bluegrass-country-folk tunes (Imagine Dolly Parton having a knees up with Chas ‘n’ Dave!)

Here’s the Facebook event invite, let us know if you’re thinking of coming (surely we can’t sell out of dawgs?)

https://www.facebook.com/events/159726500888938/

Oh yeah!

Hot diggedy SmokeDawg!
Sam & Shauna

It’s a ‘meatwave’!

12 Aug

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

http://theplatelickedclean.blogspot.co.uk/2013/08/hangfire-smokehouse-canadianporters.html

From Bev Eats for Wales, Queen of Cardiff food bloggers

http://www.eatsforwales.co.uk/2013/08/hangfiresmokehousereview.html

From Rini Chatterjee, Glamour magazine’s resident doctor and avid foodie

http://arewehavingstarters.wordpress.com/2013/07/21/hangfire-smokehouse/

Debbie Smith is from Kent originally, loves Cardiff, food and now hillbillys (I think our bbq was responsible for that!)

http://fodderforfoodies.tumblr.com/

A mention from the lovely Lauren Mahoney, who has supported us from the beginning and has a great take on a food blog

http://www.food-project.net/2013/08/tales-of-food-blogger-coast-to-coast.html

http://www.food-project.net/2013/06/hang-fire-smokehouse.html

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!

What you need is a montage!

Sam dishing up a 3 meat tray at Porters last Sunday

Sam dishing up a 3 meat tray at Porters last Sunday

Shauna handing over the goods at Porters

Shauna handing over the goods at Porters

THE SPECIALS
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.

THE  SCOOP
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

Goofballs!

Summer time….and the living is smokey….

11 Jun

The sun is shining…kinda, and your local neighbourhood barbecuers are gearing up for a hot and smokey Summer.
It’s been really busy for barbecue at The Canadian on our Friday’s and Saturdays. We’ve seen an influx of our American cousins come and check us out for that smokey taste of home. Thankfully, we’ve had the thumbs up for authenticity. Glad we did our homework and made it our mission to try the best barbecue in the US. You’ve got to have a benchmark of what tastes the best, otherwise how do you know what your producing is even close to being right?

We also went to Grillstock in Bristol and demonstrated a bullet smoker called the ProQ. A very fine piece of kit it is too, great for the backyard barbecuer. This is a decent place to start if you want to give this a go at home. We’re happy to give you some meat rubs if you pop in, also drop us a line if you want any tips, tricks or recipes. There’s no secrets here, we’d love more people to start making barbecue.

Sam, the Hang Fire Pitt Boss, prepping some meat for the lucky folks of Grillstock to munch on

Sam, the Hang Fire Pitt Boss, prepping some meat for the lucky attendees of Grillstock to munch on. Butt Rub® make some great meat rubs, check out man-food.co.uk for more info

We’ve also seen a few new additions to our June menu. We now do baby ‘cue, which are kids portions of our smokey goodness. We are strictly a chicken nugget free zone! Kids all over the States love the ‘cue as much as the adults and nothing makes our hearts sink faster than rubbish childrens menu’s.

We’ve also have introduced another delish house made sauce;  dark, rich, piquant  Texas Espresso Sauce. Perfectly partners the brisket…

Our own recipe house made espresso sauce. Dark, rich and handsome (insert your own joke!)

Our own recipe house made espresso sauce. Dark, rich and handsome (insert your own joke!)

Which leads us nicely onto…brisket! We’ve managed to source decent beef brisket (absolutely has to have the fatty point end attached, usually it doesn’t, and gets rolled up and tied, avoid this for barbecue). Now we have a reliable source (beautiful Welsh Black Beef *happy sigh*) so it’s permanently on our menu. We serve a 1/2lb on doorstop Texas Toast (basically a fancy garlic bread) and keep the brisket moist by retaining all the smoking juices and drippings and use those to gently warm it through before serving. It’s insanely good.

Beef Brisket on Texas Toast with a side of seasoned fries and 'slaw

Beef Brisket on Texas Toast with a side of seasoned fries and ‘slaw

We’ve also partnered up with the fabulously talented, True Taste Gold Award winning, Inner City Pickle http://www.innercitypickle.co.uk/   to make our desserts and pickles for us. Hey, we’re good at barbecue, so why not partner up with someone that’s amazing at pickles and desserts? We are a little bit in love with Eira, her enthusiasm is infectious and her produce is spot on. Check out the Key Lime and Pecan Pie she makes for us…

Served warm with vanilla ice-cream, packed with flavour.

Pecan Pie from Inner City Pickle. Served warm with vanilla ice-cream, packed with flavour, a lovely treat with no gunk or junk, just home made goodness.

Key Lime Pie by Inner City Pickle. So light and zesty after a meat feast. Hard to keep our paws off it!

Key Lime Pie. So light and zesty after a meat feast. Its a doorstop of a slice too!

We’ve been lucky enough to have another food blogger review us. @cffoodproject popped down to see us a few weeks ago and seemed to be inspired by our story and what we stand for when it comes to BBQ. Read Lauren’s article here http://www.food-project.net/2013/06/hang-fire-smokehouse.html
To adapt a line from the Gettysberg Address …[Barbecue] is for the people, by the people (Abe wasn’t referring to bbq btw!). Its roots are born out of poverty and hardship, so the cheap cuts of meat take a long time to render into something delicious and edible. There is nothing pretentious about this style of food, it has heart and soul and you should feel the love when you eat it. Simple, meaty goodness. Not over sauced, not over smoked.
We get emotional when we talk about barbecue… anyway, it’s time for us to go fire up the smoker for the weekend, work on some specials and get ready to feed you. If you’re around on Saturday, got the holy trinity of good times for you…our monthly Blues, Brews & BBQ night for ya’ll, starring our boy, Sicknote Steve. It’ll be amazing, you’ll think you’re in a honky tonk just west of Georgia!

Our monthly 15 June BBQ Blues & BBQ. Barbecue served all day and we get down and dog house dirty with Sicknote Steve in the Eve. It doen't get better than this!

Our monthly 15 June BBQ Blues & BBQ. Barbecue served all day and we get down and dog house dirty with Sicknote Steve in the Eve. It doen’t get better than this!

Hope to see you soon my barbecue brothers and sisters!
Much love, Sam & Shauna
Hang Fire Smokehouse

Hang Fire put the ‘smoke’ into Smokehouse!

7 May

It’s been another fantastic few weeks for your friendly, neighbourhood ‘cuers. Loads of inquisitive foodies and meat junkies have come to check out this ‘American barbecue malarky’ happening in deepest Adamsdown. Thankfully, we’ve been able to satisfy the curious and eager with our bbq staples such as pork ribs, chicken and pulled pork and have been testing the waters with brisket and beef ribs. I have to say the beef ribs are for the keen meat eater, they’re big and beefy in more ways than one and have sold out everytime we put them on as specials. I’ve nicknamed them ‘Carnivore Cat Nip’!

Actually the beef ribs aren't this red looking! Food Photography not our strong point, but damn, they tasted good!

Actually our beef ribs aren’t this red looking! Food Photography not our strong point, but damn, they tasted good!

@GourmetGorro, the celebrated Cardiff food blogger came to visit us a couple of weeks ago. He wrote us a blushingly lovely  review, read it here http://gourmetgorro.blogspot.co.uk/2013/04/hang-fire-smokehouse-canadian-splott.html. He’s also helped us spread the message that American barbecue isn’t about eating bits of meat from fancy tableware in opulent settings; it should be paper plates, loads of napkins and food you eat with your hands (and your friends and family!). It goes ace with beer and bourbon, so what better place to sell barbecue than a boozer? The Canadian on Pearl St, Adamsdown has been a great vehicle for us to get our food out to folks. Cath & Pete, the lovely landlords, have even got some cracking brews in to wash down the ‘cue.

Sunbeam, a Californian Stem Beer on draft (warning, its slips down a bit too nicely). And a full bodied IPA infused with Penderyn Whiskey (careful its over 6.5% abv!)

Sunbeam, a Californian Stem Beer on draft (warning, its slips down a bit too nicely). And a full bodied IPA infused with Penderyn Whiskey (careful its over 6.5% abv!)

So what’s next? Well, this weekend May 11-12th we’re demo’ing our barbecue style at Bristol’s Grillstock (check it out http://grillstock.co.uk/festivals) and then in June we’re actually competing as a BBQ team and hope to bring home the bacon (groan!) and glory to Wales. The competition is tough, we’re talking teams that fly in from all over the world that have been competing at this level for decades. There are literally hundreds of BBQ competitions every year in the USA with prize money for winning teams accumulating to hundreds of thousands.
However, if we win anything, we’ll be the FIRST Welsh barbecue team to take victory at an international competition. There’s a category called ‘Chef’s Choice’ in which you’re expected to create a ‘show stopper’ of a dish, let’s just say we have something intrinsically Welsh up our sleeves that I don’t think any BBQ judge will have ever tasted before! Statistically, not many first time entrants come away with anything, but heck, we’ll give it our ‘gorau glas’ as we say in the South.

So if you’re free on a Friday night / Saturday day times and fancy a decent plate of food, a fine brew or two, come down and say Hi to us. We promise we can talk about things other than barbecue*

*not guaranteed.

Smoke for ya soon!
Sam & Shauna

It's all about the smoking temperature and meat temperature with American BBQ. If you're lookin' you ain't cooking!

It’s all about the smoking temperature and meat temperature with American BBQ. If you’re lookin’ you ain’t cooking!

Southern Style American BBQ has arrived in Cardiff!

18 Apr

We’ve been working and refining our menu for a few weeks since we got back from the States. We’ve hit the road running and people have been super happy with the food, the service and our informal serving style (just they way our American cousins serve it!) at The Canadian, Pearl St.

At Hang Fire Smokehouse, we’ve taken all the best aspects of barbecue we learnt, witnessed and experienced across America and put them into practice in a Welsh setting. @Rachelinwales was our first ‘mystery’ food blogger and thankfully, a fully satisfied customer. We’re so passionate about what we do and Rachel really ‘got us’. You can read her review here http://rachelinwales.blogspot.co.uk/2013/04/hang-fire-smokehouse-at-canadian-in.html

Alternatively, you can be the judge yourselves! We serve ‘cue Friday nights and Saturday day times. We’d love to serve 7 days a week, but we need more music loving barbecue fans to make it happen.

Smoke for you soon!

Sam & Shauna
Hang Fire Smokehouse

Loving some oak smoked burgers in Utah

Loving some oak smoked burgers in Utah

We love this… Authentic American barbecue served at The Canadian!

6 Feb

Touched down in the land of our fathers, Wales, and have set up base camp, which is currently at The Canadian, Pearl St, Cardiff. We’ll be doing a weekend cook off here including chicken, ribs, pulled pork, lamb, ham, brisket and whatever else can go into our smoker!  We smoke our food for up to 24hrs so you don’t have to!  Come on down and try the only authentic pit smoked ‘cue in Wales and find out why barbecue is America’s No.1 soul food.
Smoke for ya soon, Sam & ShaunaPicture 1

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