Hang Fire put the ‘smoke’ into Smokehouse!

7 May

It’s been another fantastic few weeks for your friendly, neighbourhood ‘cuers. Loads of inquisitive foodies and meat junkies have come to check out this ‘American barbecue malarky’ happening in deepest Adamsdown. Thankfully, we’ve been able to satisfy the curious and eager with our bbq staples such as pork ribs, chicken and pulled pork and have been testing the waters with brisket and beef ribs. I have to say the beef ribs are for the keen meat eater, they’re big and beefy in more ways than one and have sold out everytime we put them on as specials. I’ve nicknamed them ‘Carnivore Cat Nip’!

Actually the beef ribs aren't this red looking! Food Photography not our strong point, but damn, they tasted good!

Actually our beef ribs aren’t this red looking! Food Photography not our strong point, but damn, they tasted good!

@GourmetGorro, the celebrated Cardiff food blogger came to visit us a couple of weeks ago. He wrote us a blushingly lovely  review, read it here http://gourmetgorro.blogspot.co.uk/2013/04/hang-fire-smokehouse-canadian-splott.html. He’s also helped us spread the message that American barbecue isn’t about eating bits of meat from fancy tableware in opulent settings; it should be paper plates, loads of napkins and food you eat with your hands (and your friends and family!). It goes ace with beer and bourbon, so what better place to sell barbecue than a boozer? The Canadian on Pearl St, Adamsdown has been a great vehicle for us to get our food out to folks. Cath & Pete, the lovely landlords, have even got some cracking brews in to wash down the ‘cue.

Sunbeam, a Californian Stem Beer on draft (warning, its slips down a bit too nicely). And a full bodied IPA infused with Penderyn Whiskey (careful its over 6.5% abv!)

Sunbeam, a Californian Stem Beer on draft (warning, its slips down a bit too nicely). And a full bodied IPA infused with Penderyn Whiskey (careful its over 6.5% abv!)

So what’s next? Well, this weekend May 11-12th we’re demo’ing our barbecue style at Bristol’s Grillstock (check it out http://grillstock.co.uk/festivals) and then in June we’re actually competing as a BBQ team and hope to bring home the bacon (groan!) and glory to Wales. The competition is tough, we’re talking teams that fly in from all over the world that have been competing at this level for decades. There are literally hundreds of BBQ competitions every year in the USA with prize money for winning teams accumulating to hundreds of thousands.
However, if we win anything, we’ll be the FIRST Welsh barbecue team to take victory at an international competition. There’s a category called ‘Chef’s Choice’ in which you’re expected to create a ‘show stopper’ of a dish, let’s just say we have something intrinsically Welsh up our sleeves that I don’t think any BBQ judge will have ever tasted before! Statistically, not many first time entrants come away with anything, but heck, we’ll give it our ‘gorau glas’ as we say in the South.

So if you’re free on a Friday night / Saturday day times and fancy a decent plate of food, a fine brew or two, come down and say Hi to us. We promise we can talk about things other than barbecue*

*not guaranteed.

Smoke for ya soon!
Sam & Shauna

It's all about the smoking temperature and meat temperature with American BBQ. If you're lookin' you ain't cooking!

It’s all about the smoking temperature and meat temperature with American BBQ. If you’re lookin’ you ain’t cooking!

One Response to “Hang Fire put the ‘smoke’ into Smokehouse!”

  1. Abel November 8, 2013 at 6:45 am #

    Hi! This is my 1st comment here so I just wanted
    to give a quick shout out and say I really enjoy reading your blog posts.

    Can you recommend any other blogs/websites/forums that cover the same subjects?
    Appreciate it!

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