The Hang Fire BBQ Cook Book is a-comin’

23 Sep

Great news fellow barbecue fanatics, we’ve recently secured a publishing deal with Quadrille, a major, international publisher. We’ve completed the first draft already and will be finalising the photoshoots and last edits soon. We’re looking at a release in May 2016.
In our book, we’ll show you how we built our trailer smoker, tips on converting any grill into a home smoker, take you though our road trip where we went coast-to-coast and, of course, tons of recipes to try at home. We hope you’ll enjoy this book, we’ll be releasing sneak previews and tasters from the book early next year. We’ll keep you posted as to when and where you can buy a copy.

Here’s what our press office had to say about it:

Hot out the smoker, Hang Fire Smokehouse announce cook book deal
They have been crowned ‘Best Street Food’ by the BBC, were the first to bring slow and low BBQ to Wales, launched Wales’ first craft soda, fed international celebrities and served thousands of plates of American style barbecue at events up and down the country, but things just got bigger for Hang Fire Smokehouse, as they announce a brand new cook book for 2016.

The book will tell the story of their journey across America, including pictures and tales of their adventures, how do build your own smoker, detailed knowledge about grilling and smoking and will contain over 100 the recipes. The book is due for release in spring of next year.

Shauna Guinn, of Hang Fire said: “We were approached by publishers, Quadrille back in May following our win at the BBCR4 Food Awards and have been working on the book ever since. We are so pleased to finally be able to share our news – it’s been hard to keep it quiet!”

“The book is going to be jammed pack with everything you need to know about smoking at home. We can’t wait to share what we’ve learnt with everyone.”

The announcement was made over the weekend during their sell out  ‘Alchemy of BBQ’ Masterclass at Abergavenny Food Festival. Tickets for their masterclass were the first to go and sold out in just 24hrs.

Partner, Samantha Evans added: “The food festival seemed like the perfect place to make the announcement. We delivered our masterclass to an audience made up of people who were really keen to dive into the world of slow and low and folks that have supported us from the beginning. It seemed right for those to be the first people to know.”

Sarah Lavelle, the publisher from Quadrille working with the girls, said: “We were fascinated by Sam and Shauna’s American adventure. They are infectiously passionate about what they do and hugely knowledgeable about their craft, so we are delighted to help them pass on their stories and recipes to fans, old and soon to be new.”

Yn Gymraeg yma, gan ffrind o Hang Fire @L0mbard0


A smokin’ Summer ahead…

14 Jul

We’ve been busy little smokers since Street Food Circus had it’s grand finale on 30th June.It was an amazing 2 months seeing literally thousands of hungry folks passing through the circus every night. Felt like a mini festival every weekend. Thank you to everyone that came down and supported us by eating our ‘cue, making us laugh, bought us some beers and had a dance with us!

Elton John glasses at SFC

You may have been forced into wearing our Elton John glasses at SFC, if you hung around our BBQ shack long enough!

Amazing traders at SFC

Amazing traders at SFC

Not one to rest on our expanding laurels, we’ve been well and truly humbled at Kate Humble’s Dig Day Out Festival on 4th July. It was a glorious day with beautiful sunshine. There were loads of outdoor cooking demos, music by The Noses and local legends, The Brwmys and Gareth Malone popped by and got us all in full voice!


Hang Fire friend, Pedro, feeling a ‘little Humble’


A man cannot sing on an empty stomach. Gareth Malone tucking into one of our Pretzel Reuben

We were honoured to be selected as judges at a round of ‘King of the Grill ‘at the UK’s biggest BBQ competition, Grillstock, in Bristol 11-12 July. What an awesome event if you’re a fan of outdoor cooking and great music. The competition teams work their socks off all year round to compete to the prize of Grand Champion and the opportunity to compete at the KCBS American Royal, the worlds biggest BBQ competition, Kansas, in October. The winning team are the unstoppable, the mighty Bunch of Swines. They make some of the best BBQ we’ve tasted, top people and are deserved champions.

Us judging the burger round at Grillstock. 22 bites of delicious burger in an hour...

Us judging the burger round at Grillstock. 22 bites of delicious burger in an hour…

Us and the infallible DJ BBQ at Grillstock

Us and the infallible DJ BBQ at Grillstock

Everyone's favourite Doctor, Dr.BBQ himself, the legend that is Ray Lampe

Everyone’s favourite Doctor, Dr.BBQ himself, the legend that is Ray Lampe

NEWS FLASH – Cardiff’s first Craft Soda….

This weekend, we have the annual PIPES Micro Beer Fest at the Printhaus Workshops in Canton. We’ll be launching our new project with Simon from Pipes Brewery to form the ‘Triple Soda Co‘, producing a range of craft sodas made with all natural ingredients. Our opening offering is a zingy Lemon and Ginger Mash soda, which will be available for this weekend’s festival goers to get a first taste. People can enjoy it straight from the soda fountain, or renowned mixologist, Ericka Duffy, will be using it to create some innovative cocktails. Details on when and where it’ll be stocked will be available on our website soon.



20 May

Hey ya’ll! If you haven’t been down to the awesome Street Food Circus yet, or fancy coming down again to get your fill of Wales’ best street food, here’s the dates when we’re there…

FRI/SAT 23-24 May

FRI/SAT 29-30 May

FRI/SAT 12-13 June

FRI/SAT 19-20 June

FRI-SUN 26-28 June

Please note that we’re not there every Sunday or the first weekend of June. 


We won! BBCR4 Food & Farming Awards ‘Best Street Food’

5 May
The winning screen at the awards

The winning screen at the awards

Oh happy day our friends, and the biggest thanks goes out to ya’ll for voting for us in the first round.We were shocked and elated to have been selected as the judges choice to take home the prize of being voted the UK’s ‘Best Street Food’.

The award ceremony for the 2015 BBCR4 Food & Farming Awards was held on the College Green in Bristol 30/04. Rubbing shoulders with the chefs and restauraneurs we’ve loved from t’telly was a surreal experience at best. You can hear the show here, we recommend you listen to the whole thing, our category and acceptance speech is about 20 mins in. Listen here:

Hang Fire Sam was also on BBC Radio Wales Jamie Owens show this Sunday, talking all things BBQ, well mainly trying to talk about smoking, but Jamie though we grilled! Luckily we brought samples of our wares (and our beer) to clairfy the difference! We’re on the last half hour. Listen here:

Hang Fire Sam at the BBC studios dishing up the smoked pork belly for Jamie Owen

Hang Fire Sam at the BBC studios dishing up the smoked pork belly for Jamie Owen

And the show, or the circus must go on! We had a fabulous weekend trading at Street Food Circus. The mad May weather didn’t deter anyone (thanks to the massive Big Top dining area) and we sold many many ‘Meat The Pretzels’. please check our latest blog post for dates we’re there.


A first for Wales, 'Meat the Prezel' in colaboration with master patisserier, CocoRico of Cardiff

A first for Wales, ‘Meat the Prezel’ in colaboration with master patisserier, CocoRico of Cardiff

That’s all for now folks. Don’t forget to come get your now award winning (ahem!) BBQ fix from us at Street Food Circus.
Massive #BBQLove to you all, can’t tell you how much we appreciate your love and support.
Sam & Shauna

Meat the Pretzel

27 Apr

So we’ve been conspiring, scheming and divising new and interesting ways to convert our beohemoth BBQ into tasty street food freindly portions as we hit the festival circuit through the summer. Pretzel buns aren’t a new thing in the States, in fact good ole’ Wendy Burgers launched with one a little while ago (thinking it’s hip to be square!). We’d been on the search for a baker to make this tasty little bun for us for over 18 months (I know! It’s easier to find an NHS dentist in Splott than get a baker to take on a new project in Cardiff!). Then, it happened. Drowning our sorrows one day in creme patissiere in Cocorico, we met owner Laurien, who listened to our baking tales of woe and casually said “I’ll have a go.” Thinking that all our doughs had risen at once, we shook on it there and then and the results will be launched every weekend in May at Street Food Circus  – But be aware, ‘Meat the Pretzel’ will be somewhat limited as every component is hand made, first come first fed ya’ll.

So what will we have at Street Food Circus…

We’re launching with two new ‘Meat the Prezel’ buns. Firstly the Reuben, of which I’m sure you’re all a fan of. Local Welsh brisket, cured for a week, then smoked to Pastrami perfection over oak for 12hrs, marry that with a blanket of nutty Swiss cheese, a sliver of jumbo dill pickle then add a generous dollop of Russian dressing, and for those that like it, a heap of warm, sweet and sour sauerkraut.

A first for Wales, 'Meat the Prezel' in colaboration with master patisserier, CocoRico of Cardiff

A first for Wales, ‘Meat the Prezel’ in colaboration with master patisserier, CocoRico of Cardiff

Secondly, we’ll have the ‘Yard Bird 1/4 Pounder’. A 24hr aromatic-brined, 4hr smoked, butterflied free range chicken thigh that we’ll finish on our Texas grill for extra flavour. That’ll sit on a herby lettuce nest with fresh, crunchy ‘slaw made with our Alabama White BBQ sauce. We’re hoping this will be one of the best chicken burgers you will have tasted!

Meat the Pretzel: Yard Bird 1/4 Pounder. The Chicken burger to end all chicken burgers....

Meat the Pretzel: Yard Bird 1/4 Pounder. The Chicken burger to end all chicken burgers….

And as if that wasn’t enough….. we’ll have our beers for sale to wash it all down.

Austin Aaron IPA, Oh! Carolina and Bayou Brew

Austin Aaron IPA, Oh! Carolina and Bayou Brew

We’ll have a few BBQ favourites on offer too, they’ll change nightly. We’re very excited about this and hope you’ll come and see us and try these amazing sandwiches.

We’ll be at Street Food Circus on weekends, Sat – Sun through May.
See you at the front!
Sam & Shauna

Street Food Circus

Street Food Circus

Big Thanks to you and BBQ Beers

16 Mar

So, we’re super excited and have to tell you about this first…..

BBCR4 Food & Farming Awards 2015

BBCR4 Food & Farming Awards 2015

Thanks to an apparently ‘unprecedented’ amount of public nominations (quote “Girls, you come from nowhere!”), we’re one of three finalists for the BBCR4 Food & Farming Awards 2015. This may not mean much to some, but for food producers, its the BAFTAs for the UK food industry.

We listened to the shortlist of producers while were in Nashville planning this little business in 2012-2013. Sitting undercover on a snow covered porch, a typical Tennessee winter complete with Red Cardinals dotted amongst the trees, saying to each other, ‘Imagine if we were considered for this award?!’ – After we laughed off the possibility and cracked on with planning Hang Fire Smokehouse – the first Welsh BBQ joint that champions provenance, quality and reverence for slow and low smoking. Two years later (to this day) here we are, incredibly humbled by the support everyone has shown us by voting us their ‘best streetfood’ winner and coming to see us when we pop up. We already feel like winners just by being nominated. We’re looking forward to the award ceremony on 30 April in Bristol, an meeting the other exciting producers – @DickensFood  and @BerthaPizza – and in the rest of the amazing producers in all the categories. If you want to read a little more here’s the link to the nominees:

Sisters are brewing it for themselves…


Our first beer with Waen Brewery ‘Austin Aaron IPA’ headlined the famous BrewDog beer board on our first Kitchen Takeover 26/02

Austin Aaron IPA, Oh! Carolina and Bayou Brew

Austin Aaron IPA, Oh! Carolina and Bayou Brew

We had the chance to meet Sue Hayward from Waen Brewery, the only female brewer in Wales, a month ago at BrewDog, Cardiff. After many excited exchanges we decided it would be great fun to make some beers that perfectly paired with our US Tri-State brand of BBQ. ‘Sue The Brew’ (as we call her!) is a true ‘Brewster’, a craftswoman than knows her way around a mash tun as much as we know our way around a smoker. And as women in male dominated industries, we both understood the pressures of not only meeting market needs but having to go the extra mile to stand out of the crowd. The beers will be available in The Gravity Station in April, at The Lansdowne, Canton, in The Pilot, Penarth and The Old Swan Inn in Llantwit. Plus available at our BrewDog Kitchen Takeovers (26/03 and 23/04)
Read more about it here:

Brewdog, new tricks…

5 Feb

PLEASE NOTE, This is an old post, last BrewDog night was 23 April.

Happy 2015 everyone! After a well earned break during January, we’re back, and smoking hot for the rest of the year. We won’t be doing a residency style pop-up , instead we’ll do monthly events and street food style BBQ up and down the country, to make sure ya’ll get y


our fix of quality barbecue. 

We’re excited to announce the start of a series of kitchen takeovers, the first with the award winning aficionados of British-made beer, Brewdog in Cardiff. To kick it all off, we have three, monthly events with craft beer legends, where we’ll showcase USA State variations of barbecue. We’ll take you from Austin to Asheville and Lexington to Louisiana.  And of course, the beer pairings will be off the hook, there’s talk of exclusive, speciality brews from Welsh brewers. Lovely Nathaniel Williams, General Manager at Brewdog, even promises to bring ‘a special cask’ from the cellar for you!


Please note: There are no bookings for this event, first come first fed until we run out of barbecue. Also Texas BBQ will be all about the beef,  Carolina BBQ is all about pork and Bayou BBQ is a little of everything, NOLA style.

There’s no business like ‘Smoke’ business…see you in 2015!

28 Dec

As our eventful year draws to a close, we wanted to thank each and everyone of you for supporting us with such enthusiasm through 2014. From pubs and clubs to outdoor and indoor events, we’ve had a blast at each and every one of them, and of course, the biggest thanks goes to everyone that’s queued for the ‘cue, eaten our smoked goodies and bought our sauces. 

We’ve got some exciting stuff planned for next year which will include monthly events, supplying our wares to local businesses and hitting the festival circuit. We don’t have any plans for a new, weekly residency as yet, but our monthly Cardiff events (locations TBC), launching with some new ideas, should enable you to get your Hang Fire ‘cue fix on a regular basis.

So the beginning of the year, we started The Lansdowne residency, of which the announcement trended on Twitter. Still one of the busiest pop-ups we had, it was craziness, I’m sure anyone that went can testify to that! Then we did Abergavenny Food Festival, the most meat we’ve ever produced and sold in one hit and from there on…

team pilot

The wonderful Team Pilot!

The New Pilot, Penarth (Sept-Nov)

We really enjoyed bringing ‘smoke on the water’ to the Penrthians at our Pilot residency. We sold out every night and must’ve fed most of Penarth at our 12 week pop-up. From the management, to the staff and hungry ‘cue lovers, new and old, we had a great time at a super pub.



THEN… The Depot with the Street Feast Cardiff Collective  (Nov-Dec)

We’d been wanting to do something with the Street Feast guys for ages, but neither of us could make the timings work. We were really pleased that we could squeeze two weekends in at The Depot at the end of our Pilot residency and just before we started our customer Christmas orders. It was amazing fun and about time Cardiff had something like this going on.

Sam on grill

Sam with the newest edition to the family, our handmade Texas Grill aka Big Momma Thornton, named after one of our favourite Texas born singers

We’d not seen the like since we left the London or The States. It was a proper food rave, and long may Street Feast Cardiff continue to bring innovative ways to bring great independent eateries together for the greater good.






Creative Rural Communities ‘Big Thanks’ BBQ lunch (Dec)

So we were invited to cater for the ‘great and the good’ of the Vale of Glamorgan by Creative Rural Communities, a civil body set up to assist new business start-ups in the Vale of Glamorgan. We treated them to the finest, locally reared and free range brisket and pulled pork plus our southern-style sides. They absolutely loved it, including MP for the Vale of Glamorgan, Jane Hutt.

Here we are with Lis Burnett and Jane Hutt MP

Here we are with Lis Burnett and Jane Hutt MP










Us, our sauces and the gorgeous girls at The Penylan Pantry

Us, our sauces and the gorgeous girls at The Penylan Pantry

Shauna and Jack at The Elephant & Bun Deli, Cowbridge

Shauna and Jack at The Elephant & Bun Deli, Cowbridge

Our delicious hot sauces with an awesome illustration by Cardiff's premier illustrator, Phil Morgan (he took this pic too actually!)

Our delicious hot sauces with an awesome illustration by Cardiff’s premier illustrator, Phil Morgan (he took this pic too actually!)

We’ve always made everything ourselves, no shop bought rubs, side dishes, meats or sauces. This is something we pride ourselves on and if you’re going to the trouble of sourcing the best local meats, smoking them for the best part of a day, you may as well make sauces that sit just right with them. They’ve always been available, free of charge, on the tables wherever we go. And as if we invented the science of rockets, we thought it would be a great idea to stock them with independent retailers. The Penylan Pantry, ran by two of the best girls in Cardiff (fact), took a batch off our hands as did, the ridiculously handsome, Jack (another fact), of Elephant & Bun Deli, Cowbridge. They’ve flown off the shelves, which is great news. More stockists to be revealed in the New year. Plus we launched two new Louisiana Hot Sauces which have gone down a storm. The wonderfully talented Phil Morgan did our illustration for us and we LOVE it!


And as if the year wasn’t filled with enough excitement, Shauna’s beloved BBCRadio 4 came down to see us to do a feature on ‘pop up retailers’, featuring snippets from us, for the You & Yours show. It was aired at 12.15pm 22nd Dec. Sam’s miffed because she was edited down to say  ‘..and these are wood pellets’. Ah well, more broadcasting faux pas are in the pipeline for next year… more on that next year.tumblr_lmf5sqI6O51qgzh5j


HUGH & YOURS (truly!)

Oh, and this happened just before Christmas… Hugh happened to be passing and popped in for a plate of ‘cue with his lovely wife. We leant him a couple of forks of he kindly returned with high praise of the barbecue. Result!

Us and Hugh Fearnley-Whittingstall at our Shop in Llantwit Major

Us and Hugh Fearnley-Whittingstall at our Shop in Llantwit Major



And last but not least, we decided to see if there would be anyone interested in having us smoke a turkey, ham, side of beef, duck, hotlinks etc for Christmas. To say we’ve never seen, brined and smoked so much poultry and smoked so many hams in our lives would be an understatement! The orders flew in and we all collected from the shop 21-23 Dec. We gallons of mulled cider on the go, a double bass player and a guitarist to greet folks and plenty of festive cheer going on. I’m sure it would have been one of the more ‘unique’ call and collect operations anyone’s ever seen before!

And that’s a wrap folks, we’ll be back in February 2015 to tell you all about the plans we have afoot for next year and look forward to filling your bellies with our barbecue once again. Not to be too repetitive, but a HUGE thanks to each and every one of you for being so supportive to our little business, long may it continue, long may we smoke!
Have a fantastic 2015 and we’ll see ya’ll very soon.
Sam & Shauna

Lovely 'cue lovers collecting from the shop... and yes, that is Bad Santa....

Lovely ‘cue lovers collecting from the shop… and yes, that is Bad Santa…

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






















































































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…



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 and we’ll send you the price list, how to pay, when to collect and all that stuff.


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

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.


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.


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

Sam & Shauna






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!



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