STREET FOOD CIRCUS

20 May

Hey ya’ll! If you haven’t been down to the awesome Street Food Circus yet, http://www.streetfoodcircus.co.uk 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:
http://www.bbc.co.uk/programmes/b05sst63

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:  http://www.bbc.co.uk/programmes/b05t763m#auto

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.

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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 http://www.streetfoodcardiff.com/  – 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!
#BBQlove
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:
http://www.bbc.co.uk/programmes/profiles/3j7qkXq01yQPk3lg0yC45mK/best-street-food-or-takeaway

Sisters are brewing it for themselves…

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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: http://www.walesonline.co.uk/whats-on/food-drink-news/hang-fire-smokehouse-beer-barbecue-8789006

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.

A RECAP ON A WONDERFUL YEAR
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

 

 

 

 

 

 

 

 

SAUCY TIMES….

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!

YOU & YOURS...

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

 

CHRISTMAS ORDERS….

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.
#Bbqlove
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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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…

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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

 

 

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