Plenty occurin’ as we open our first restaurant!

27 Nov

That’s right folks, we’re biting the bullet, taking the plunge and diving off the deep end as we open the doors to the first, permanent, Hang Fire restaurant in February 2016.

The new restaurant called ‘Hang Fire Southern Kitchen‘ will be situated in a 215 year old Pump House on Barry Waterfront, Vale of Glamorgan. The restaurant will join 15 high-spec live/work apartments plus a large, 24hr gym and an independent coffee shop in the grade II listed building, which has recently been converted as part of the multi-million-pound regeneration of the Waterfront.

The informal restaurant, which will seat 70-80, will be over two floors with the main dining room and craft beer bar upstairs and a deep-south-inspired cocktail bar downstairs, which will also be available for party hire.

Barbecue will of course be a key feature in the restaurant but we’ll also recreate our US road trip on the menu. Showcasing the best cuisine from New Orleans to Kansas City and Texas to Tennessee, with a Welsh twist, using recipes from our upcoming cook book. We’ll be cooking on natural fuel such as sustainable wood and charcoal and, as always, using as much local produce as possible. The restaurant will be half reservations and half walk in, so we should get to feed everyone that comes to see us. Hang Fire Southern Kitchen will be open for brunch, lunch, dinner and take away.

We’re ridiculously excited, we hope you are too. Just think, no more horrendous queues for our barbecue, however we can’t promise that we won’t sell out of ribs from time to time!
See you in Barrybados!
Sam & Shauna

Christmas Orders – Online now!

1 Nov

Paul Winch-Furness / Photographer

Yeah, yeah, we know it only the first of November and we’re talking about Christmas, next thing you know we’ll be nibbling on an Easter egg… but hey, we’re giving you a heads up on our new way of getting your hands on goodies; from Turkeys to t-shirts, rubs to sauces even some side dishes and gifts.

Due to last years epic fail at being able to use spreadsheets, our lovely friend Lisa, decided we should go digital, so has made a lovely little website that’s super easy to use and super secure. Our hero.

Here’s the deal, click the link below, choose what day you want to collect your order between 21-23 December, choose your items, give us your hard earned and we’ll get to preparing your order. Last day for ordering is 14 December.


Any questions? check out our FAQs

Observer Food Monthly

18 Oct

We are very proud to announce we made the runners up list for the Observer Food Monthly Awards. Proud to be representing Wales, and proud to be amongst some amazing purveyors of fine foods. Read all about it:


Halloween is coming…. 

14 Oct

Halloween Hat Trick; Us, Pipes & @triplesodaco for all gluttons, ghouls & good time ghosties. 31st October. 12pm-10pm at Pipes Brewery, Pontcanna. See you there!

For more details:

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:


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