Food Festivals, getting saucy and setting up shop…

10 Oct

So we’ve had a blast this Summer from feeding thousands at Abergavenny Food Festival to bedding into village life in Llantwit Major to smoking out the good folk of Penarth at our pop-up at The Pilot. Here’s a few pics of the madness from Abergavenny, then we’ll talk about getting your smoked meat orders in for Christmas… yes, we did just type Christmas, and yes, we know it’s hardly October!

ABERGAVENNY FOOD FESTIVAL IN PICTURES… pics courtesy of our friend, Matthew Cook of Biscuit Pictures

IMG_8309 IMG_8378 IMG_8383 IMG_8549 IMG_8630 IMG_8690 IMG_8694 IMG_8771 IMG_8846 IMG_8756 IMG_8939

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

AND NOW WE’RE GETTING SAUCY (AND A BIT PORKY!)

So our friends at Pizza Pronto in Penarth (@pizzapenarth) are now loading our authentic pulled pork on their beautifully formed, pizzas for October’s Pizza Month. More ways to get your Hang Fire porcine fix. And closer to home for us, the delectable deli, Elephant & Bun of Cowbridge (@elephantandbun) are about to stock our home made sauces, our first stockist…whoohoo! If you’re interested in getting your hands on any of our smoked meats, rubs and sauces asides from the above fine vendors, here’s some good news…

IMG_8176

WE’RE TAKING ORDERS, FOR CHRISTMAS, AT THE SHOP!

Yes yes ya’ll, we have a call and collect system happening for all smoked meats, sauces, rubs and more from Dec 1st 2014. The shop isn’t open for browsing as such as we smoke to order, so make sure you get in touch before you come along and see us. We have a price list of fine meats, from turkey crowns, brined in aromatics and smoked to perfection to whole welsh lamb legs, Gessingham duck breasts plus all our beloved southern-style bbq meats. You can buy a little or a lot, it’s up to you, if you’ve got the cash, we’ve got the ‘cue. Drop us a line at hangfirebbq@gmail.com and we’ll send you the price list, how to pay, when to collect and all that stuff.

LAST, BUT CERTAINLY NOT LEAST…

We’ve been having a great time at The Pilot, Penarth (@thepilotpenarth), really busy and being able to book a table has gone down really well. We’ve been refining our menu to include burnt ends and hush puppies as permanent features as well as the delectable Texas Hot Links. Shauna seems to have found her calling by making bacon ice-cream (sells out in minutes!) to go with delicious home made pecan pie or light-as-a-feather chocolate brownies. Hugo Ball from Cardiff Life Magazine came in and reviewed us at The Pilot a week or so ago, and check out the awesome pics by Owen Matthias Photography – where the heck did he find a wood basket?! Review as a PDF here 01.10.14 Cardiff Life Magazine -Hangfire Smokehouse owenmathias.com--1811-2

We have a Witches Brews, Blues and BBQ night lined up at The Full Moon, so come get your spicy BBQ on with us and hang out, drink some beers, eat some ‘cue and listen to some epic music on 31 October.

So in the words of Porky Pig…Th-th-that’s all folks! Hope to see you for some mulled cider and meat collections at our shop, or rocking out at The Pilot or hopefully at The Depot with those clever little sausages from Street Feast Cardiff – if the preview was anything to go by it’s going to be epic when it opens for winter!

#BBQLOVE to one and all
Sam & Shauna

The Pilot and The Goonies

13 Aug

HFSH_PILOT BANNER2We’re excited to announce our new pop-up will be at recently renovated, The Pilot, in Penarth (67 Queen’s Rd, Penarth, Vale of Glamorgan CF64 1DJ). The Pilot team really bowled us over with their passion for great beer, great food and focus on customer service. We can’t wait to work with manager, Phil (he’s a huge BBQ fan, so we’re already on the good foot!).
We’re kicking off proceedings with their American Craft Beer & BBQ beer festival on August Bank Holiday weekend, we’ll be there Friday night and all day Saturday with a taster of our barbecue for those who haven’t tried it yet.

Debuting at The Beer Festival

Debuting at The Beer Festival

Don’t worry ‘cue lovers, our southern barbecue staples aren’t going anywhere, from ribs to brisket to our pulled pork, but we’re adding a few deep south inspired dishes that we picked up on our soul food pilgrimage. We’ve tried a few of these dishes at our previous events, and they’ve been so popular, that we’ll be making them permanent members on the menu for this pop-up.

DETAILS…

We’re at The Pilot on a Thursday night only (5.30pm – 9pm), for 3 months AND (drum roll please…) we are taking bookings (however, not for the August Bank Holiday American Beer BBQ Festival). If you want to make a booking for a Thursday night, 4 September to 27 November, you’ll need call the friendly Pilot team (not us) on 029 2071 0615. Never fear if it’s all booked up, we still have some tables saved for walk ins. So, if the sudden urge for barbecue overcomes you on a particular Thursday, and you haven’t booked, swing by and we’ll do our best to get you fed.

MOTLEY MOVIES PRESENTS ‘THE GOONIES’ with HANG FIRE SMOKEHOUSE

The mobile movie guys, Motley Movies, kindly asked us to feed the cinema goers who will be there to watch one of our most favourite movies, The Goonies, up on the rooftop of Jacobs Market (30 August). There’ll be a whole lotta BBQ sandwiches ‘n’ fixins happening, all inspired by the characters. There’ll be an italian nod to Mama Fratelli, of course, a Truffle Shuffle and even a Baby Ruth inspired dessert. We’ve gone a little over the top, but heck, when else can we make a trailer trash of a sandwich called The Sloth! The tickets are pretty much sold out, but keep an eye out on Motely Movies social media for any returns or folks selling them. Truffle Shuffle

#bbqlove
Sam & Shauna
xx

 

 

 

 

 

PS Ahem, *cough* did we mention that we had backstage passes to Dolly Parton’s Blue Smoke Tour in Cardiff last month?  It helped that we know her drummer, but of course, they only wanted us for our barbecue, so we fed the band and crew after the epic show. They loved it!
DP_BRISKET-1

 

Smoke on the water at The Pilot in Penarth

7 Jul

HFSH_PILOT BANNER2We’re excited to announce our new pop-up will be at recently renovated, The Pilot, in Penarth (67 Queen’s Rd, Penarth, Vale of Glamorgan CF64 1DJ). The Pilot team really bowled us over with their passion for great beer, great food and focus on customer service. We can’t wait to work with manager, Phil (he’s a huge BBQ fan, so we’re already on the good foot!).
We’re kicking off proceedings with their American Craft Beer & BBQ beer festival on August Bank Holiday weekend, we’ll be there Friday night and all day Saturday with a taster of our new menu additions.

Debuting at The Beer Festival

Debuting at The Beer Festival

Don’t worry ‘cue lovers, our southern barbecue staples aren’t going anywhere, from ribs to brisket to our pulled pork, but we’re adding a few deep south inspired dishes that we picked up on our soul food pilgrimage. We’ve tried a few of these dishes at our previous events, and they’ve been so popular, that we’ll be making them permanent members on the menu for this pop-up.

DETAILS…

We’re at The Pilot on a Thursday night only (5.30pm – 9pm), for 3 months AND (drum roll please…) we are taking bookings (however, not for the August Bank Holiday American Beer BBQ Festival). If you want to make a booking for a Thursday night, 4 September to 27 November, you’ll need call the friendly Pilot team (not us) on 029 2071 0615. Never fear if it’s all booked up, we still have some tables saved for walk ins. So, if the sudden urge for barbecue overcomes you on a particular Thursday, and you haven’t booked, swing by and we’ll do our best to get you fed.

We’ll also be at lots of the Womanby Street Pop-Up events (every other Sunday from 6th July through to September). Keep an eye on our facebook page & Twitter feeds for when we’re there.

https://www.facebook.com/events/1418274601780020/?ref_dashboard_filter=upcoming

As always, massive thank you to everyone that’s supported us, and continues to show us all that #bbqlove
Sticky bbq sauce hugs from your shmokin’ girls,
Sam & Shauna
xx

PS Ahem, *cough* did we mention that we had backstage passes to Dolly Parton’s Blue Smoke Tour in Cardiff last week?  It helped that we know her drummer but of course, they only wanted us for our barbecue, so we fed the band and crew after the epic show. They loved it!
DP_BRISKET-1

 

Leaving Los Lansdowne and other pig tales…

21 May

Last night at the Lansdowne, Friday 20th June

We’ve had a blast at our Lansdowne pop-up and like all good things, they must end. Such is the pop-up business. We’ll be there, every Thursday and Friday night up until 20th June. The Lansdowne was so successful in terms of a partnership, that we continued it as long as we could without compromising our other ‘happenings’ coming up this Summer. Huge thank you to everyone that’s supported us by eating our BBQ and shown us plenty of #bbqlove. The Lansdowne is a cracking pub, and has a new chef and new menu, so make sure you keep showing the love to that gem of a hangout. I know we’ll be there as often as possible, this time being fed and watered ourselves!

So what’s next for your Hang Fire girls? Well we have a couple of exciting ones coming up…

Sunday 25 May at The Full Moon

Sunday 25 May at The Full Moon

25th MAY – BANK HOLIDAY SUNDAY at The Full Moon, Womanby St, Cardiff

Blues, Booze & BBQ AND $5 Shake present Jackrabbit Slims

“A Pulp Fiction inspired shindig. There will be music, there will be dancing, there will be dress-up, there will be good liquor, Five Dollar Shakes and of course there will be Hang Fire’s Big Kahunas!”

Our ‘Big Kahunas’ come in the shape of an awesome BBQ hoagie; 5 Meatballs & Moinks (bacon wrapped, smoked, 21 day aged Welsh Beef meatballs),  swiss cheese, chipotle tomatillo relish, sweet pickled red onion rings, and ‘Marsellus’ Sauce plus some Jackrabbit Slim inspired ‘Nachos Completo’ on the side.

There’ll be an Aussie film crew there filming us for a feature on ‘British Pop Ups’. We’re the Welsh contingent seemingly. We may be serving Big Kahunas, but save the comments about us being ‘big Down Under’!
Click the link get yourself invited!

https://www.facebook.com/events/287993058029152/

20th JUNE – LAST NIGHT AT THE LANSDOWNE, Beda Rd, Cardiff

The Lansdowne mark the last night of our pop-up with the start of their awesome beer festival. There’s rumour that there’ll be a marquee out the back, making plenty of room for rocking and rolling after the BBQ. As always, no bookings, and BBQ served 5pm-9pm.  We’ll be cutting loose with all ya’ll after the kitchen closes and slugging the Picklebacks and beers ’til Binkis’ pumps run dry (or ’til she kicks us out!)

Doghouse Blues with Sicknote Steve - 20 June

Doghouse Blues with Sicknote Steve – 20 June

 26th JULY – PIPES & HANG FIRE MICRO-BREW FESTIVAL, The Printhaus, Canton, Cardiff

http://www.pipesbeer.co.uk/microBEER.html

PIPES & HANG FIRE MICRO BEER FEST 26 JULY

We’re really excited to be working with Simon from PIPES and See Monkey Songs to present a rockin’ one-dayer at The Printhaus in Canton. There’ll live bands and DJ’s all day, deliciously quaffable PIPES beer a-flowing and Smoked Southern States goodness from us. It promises to be a helluva street party. There are limited amount of tickets, and at just £6 a pop, snap them up quickly to book your place and let’s have a proper hoedown together! Buy tickets here: http://www.pipesbeer.co.uk/microBEER.html

SOME VILLAGE SMOKERY BUSINESS

SNS_outside shop

We have a few more events coming up over the Summer months, plus we’re working on opening our own ‘village smokery’ at our HQ in Llantwit Major. You’ll be able to buy our BBQ for you to ‘heat at home’ from our teeny tiny old butchers shop,  plus our sauces and maybe a BBQ t-shirt or two. We should be open by September, hopefully before. We’ll keep you posted.

HOW TO MAKE OUR PULLED PORK (AND OTHER PIG TALES ) FROM PLATE LICKED CLEAN BLOG

Cardiff blogger, Plate Licked Clean, came up to our smokehouse and we taught him the dark arts of making proper pulled pork (you know it ain’t really pulled pork unless it’s been smoked slow and low over wood or coals or both). You can read the article here http://theplatelickedclean.blogspot.co.uk/2014/05/a-day-at-office-or-from-pit-to-plate_3.html

As if that wasn’t enough, we gave him our ‘Pig Rub #1′ recipe in case there were any social smokers out there that needed a rub recipe to play with. Anyone that loves to smoke should try and make their own, but if you wanted a base to work from here’s a recipe that will make your smoked porcine taste BBQ pro. Here’s how  http://theplatelickedclean.blogspot.co.uk/2014/05/pig-rub-pulled-pork-recipe-hang-fire.html

Piggy Rubby #1

Piggy Rubby #1

That’s all for now folks, we’ve got a busy few months coming up, some street food projects in the pipeline plus we’re working on a more ‘unexpected’ collaborations with other purveyors of fine food and drink and venue owners.

Thank you for your continual love of our BBQ, if you keep on eating, we’ll keep on smokin’!

Sticky, bbq sauce, hugs
Sam & Shauna

 

 

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!

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