Party season!

15 Aug

Hey y’all,

It’s all happening Hang Fire stylie. Hope you’re having a great summer. We’ve been out and about doing book signings and demos, as well as feeding over 16,000 meat-lovers in our beloved Barry. 

We’ve been swapping books with Dawn French at Port Eliot Festival and learning the way of Spit Beef with DJ BBQ at The Big Grill in Dublin. Exciting times for all things outdoor cooking. 

We were absolutely thrilled to be part of the Summer Special of Countryfile. Catch us smoking up a storm on Jacksons Bay:

http://www.bbc.co.uk/programmes/b07n3364


This week we’ll see you in the Park people, Sophia Gardens to be precise. The Street Food Circus rolls into town. We will be there on Friday & Saturday’s, apart from the 16th/17th September. 

SUPER IMPORTANT ANNOUNCEMENT:

The Hang Fire Southern Kitchen will be CLOSED on the 16/17/18 September. That weekend our lovely team will be smoking up a storm at Abergavenny Food Festival, then we head off to hang out with Cerys Matthews at The Good Life Experience in north Wales. 

Hope to meat you during this glorious festival season. 

Lots of #BBQLove

Sam, Shauna & The Hang Fire team. 

For all restaurant booking enquiries, opening hours & general info visit the Hang Fire Southern Kitchen

Hang Fire Faithful, we need your vote!

20 Jun

Well Howdy….. 

It’s about time we said a huge thanks to each and everyone of you meat-lovers who’ve supported us through the first few months at the Hang Fire Southern Kitchen in our beloved Barry. We have fed over 6,000 of you since opening and the response has been overwhelming. Couldn’t have done it with the support of the Hang Fire Faithful. 


The Hang Fire Cookbook is officially launched and in good old fashioned Hang Fire style we had a massive party. It’s been an honour and privilege to be signing your books and administering the free hug which comes with every single copy. We are inspired by the number of people buying smokers and giving Slow & Low a go!

And finally – we need your help! We would be absolutely thrilled if you voted for us in the Observer Food Monthly Awards. We’d love to represent Wales in the New Cook Book category. The closing deadline is 1st July, so please get to voting people! Link is here…

http://www.theguardian.com/observer-food-monthly-awards


We will still be doing festivals and events this year, so keep you eyes peeled. Who knows where we might see each other again!

Thanks y’all for supporting our little business. 
#BBQLove

Shauna & Sam
For all restaurant bookings, please get in touch through the website

Www.hangfiresouthernkitchen.com

Opening Hours at the Hang Fire Southern Kitchen

10 Mar

Hey y’all! Need to book a table? Wanna know when we open? All the info you need is right here on our website:

Hang Fire Southern Kitchen

FOOD SERVED: 

Wed: 5pm – 9pm

Thurs: 5pm – 9pm 

Fri: LUNCH 12 noon – 2pm 

Fri: DINNER 5pm – 9pm

Sat: LUNCH 12 noon – 2pm 

Sat: DINNER 5pm – 9pm

Sun: 12 noon – 3.30pm 

Mon: Closed 

Tues: Closed
Come find us!  

    
 

New Website Launch!

15 Feb

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Hello Bar-B-Cuties,
We have a new website dedicated to our new restaurant, Hang Fire Southern Kitchen, which will officially open from 9th March. OK, we may still be painting skirting boards and dusting light shades around you, but hey, at least you’ll have the ribs you’ve so missed!

The big deal is that we have an online booking system built into the new website, but it’s worth noting we reserve a small number of tables for walk-in customers. 

Everything is scratch-made and prepared fresh to order (the barbecue can take up to 21hrs to smoke, but don’t worry, we’ll get that started before you arrive). We’re very much looking forward to firing up our custom built grill and wood-fired smokers, showing you our new home, introducing you to the Hang Fire A Team and feeding you some of the new southern dishes we’ve been working on.

Here’s the link to our new site….
www.hangfiresouthernkitchen.com

See you soon ya’ll!
Sam, Shauna and the Hang Fire Crew

Cook Book Pre Order

12 Jan

Q_Hangfire cover

We’re super excited to announce you can pre-order our inaugural cook book on Amazon from today. Full of tales from our road trip and tons of recipes for you to try at home whether you have a smoker or not. And if you don’t have a smoker, we talk you through how we built ours. Alternatively, if you buy a book from our restaurant when we open, we’ll sign it for free with a BBQ smooch (not sure you’d get much on eBay if we did that though!)

Pre-Order here lovely folks…
http://www.amazon.co.uk/dp/1849497656/ref=cm_sw_r_fa_asp_dPDZK.36ZN1KQ

#BBQLove
Sam & Shauna

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 Wednesday, 2nd March 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 Wednesday to Sunday, 11am – 11pm from lunch to dinner and building up to offering take away too. We’re hoping to open 2nd March and we should have an online booking system up in February, though as mentioned, we’ll always make room for ‘walk ins’ even if the reserved tables are booked out.

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 and burnt ends 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.

CLICK HERE FOR CHRISTMAS ORDER WEBSITE

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:

http://gu.com/p/4d5y6/stw

  
 

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: https://www.facebook.com/events/879011162195889/

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 http://bwytaynybrifddinas.blogspot.co.uk/2015/09/hangfire-smokehouse-am-gyhoeddi-llyfr.html?m=1

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