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New Website Launch!

15 Feb

Screen Shot 2016-02-09 at 15.36.16.png

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

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.

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

 

 

A Pig Welcome at The Lansdowne

26 Mar
Pic courtesy of BBQ fan Samuel Mallett http://instagram.com/samuel_mallett

Piggin’ out @TheLansdowne – Pic courtesy of BBQ fan Samuel Mallett http://instagram.com/samuel_mallett

We’ve had a fantastic welcome from everyone at The Lansdowne; from the customers loyal and the new and the super efficient staff team and management. Seems with their quality drinks (anyone attempted Binki the Landlady’s speciality Rum collection yet?) and good lookin’ pub, everyone’s a happy with the new move. We’ve added a few new team members to our staffing on the nights we’re there. BBQ lover and social smoker himself, Anthony Jenkins, an established chef in Cardiff approached us last year to see if he could lend a hand (and boy did we need it!) plus we’re about to take on an apprentice of whom to teach the dark arts of BBQ. We’ll probably blog about his tutelage with us as we go along.

It’s been so busy at The Lansdowne that we’ve bearly had time to do any specials. However, we’ve sneaked a few into the smoker. Namely delicious Cajun style stew called Étouffée. Traditionally served with catfish or a shrimp garnish, but we added brined and smoked a turkey crown and pork ribs, both over fired cherrywood, to create a hearty, end of winter, fiery stew. This recipe we learnt in a backstreet kitchen in New Orleans by a great family cook (an ex chef) we met whilst on holiday, hiking in California. We later caught up with her in New Orleans. She taught us a bunch of other Southern staples which we’ll be trotting out over the coming months. Hold onto your tastebuds!

Eh-too-fay. Yes yes, ya'll.

Eh-too-fay. Yes yes, ya’ll.

So we popped up on MSN the other day, in the company of Pitt Cue, Red’s True, Lockhart, Grillstock no less as one of the UK’s best soul food restaurants. I think the thing we all have in common is that we’ve all been on the pilgrimage to the US and absorbed the very food and culture that we wanted to try produce in the UK.

Click here for Hang Fire Smokehouse on MSN Food

In our opinion, soul food can’t be taught from a cook book or learned from a You Tube video. You need to feel it in it’s true context and cook from the heart (then possibly exercise after it!). Food trends come and go and whether we’re part of that, we don’t know, it wasn’t our intention to be. However, we think if you have passion and have experienced first hand exactly what you want to create then you have good grounds for making a good go of something. However, there is absolutely nothing wrong with replicating these dishes at home, buying a smoker etc – this should be positively encouraged, you don’t need to go to Tennessee to make your family pulled pork! But to be in the cooking business, to sell folks fayre from foreign shores and say ‘It’s this good because I say so…’  – you, me, all of us, need a real reason to believe in what we’re doing and that reason comes from experiencing it first hand.

And that leads us nicely onto a lovely blog piece about unposh nosh (aka sould food). Great review by a local blogger Nikki Vivian, really sums up the eating experience beautifully and reiterates all the points we’ve clumsily tried to say!

Most recent Blog about eating at Hang Fire Smokehouse – Unposh Nosh

Ok, I think that’s all for now, promise not to be so slack about the next update. Exciting, smokey times ahead, see you at The Lansdowne

Sticky BBQ sauce hugs
Sam & Shauna

Hoedown at The Lansdowne!

8 Jan

We’re super pleased to announce that from 6th February onwards, your girls at Hang Fire Smokehouse, are partnering with The Lansdowne Pub in Canton for more smokey good times. We’ll be there every Thursday and Friday night from 5pm ’til 9pm (or sold out, whichever comes first). Ya’ll know the deal by now, you’ll need to arrive early and we don’t take bookings.  You can most certainly expect that the good folks at The Lansdowne will have some cracking ales, ciders and hard liquor to wash the ‘cue down with. #cueacwrw

Lansdowne HF3

We’re looking forward to creating new weekly specials, adding new sides and generally getting creative with our ‘cue. We’ll soon have our sauces and rubs for sale for you to try at home, plus we’re working on some merchandise. Any proper BBQ joint is not a proper BBQ joint without a custom t-shirt!

Oh, and fancy this; @cffoodproject announced our new partnership on Monday with this article http://www.food-project.net/2014/01/at-work-with-hang-fire-smokehouse-part-2.html  and everyone got so excited that we trended on Twitter!

Twitter action

@walesonline got a bit excited too, big thanks for BBQ fan @Steffan_Rhys

http://www.walesonline.co.uk/news/local-news/hangfire-smokehouse-launch-new-venture-6472463

'ark at us in a glossy!

‘ark at us in a glossy!

OLIVE MAGAZINE We also featured in Olive Magazine this month, was a super surprise. It was down to the lovely @EatsForWales for that special mention. Some cracking recipes in the magazine, saw a great terrine idea that we’re thinking of substituting with loadsa BBQ! Maybe we should start working on our own recipe book? Or perhaps the BBQ terrine is a step too far?!

CELT BREWERY We got something lined up with the lovely folks at The Celt Brewery for the 1st Feb. It’s a Fire Festival – sounds a perfect way to party and keep warm! Super Furry Animals will be there talking about a beer collaboration, we’ll be there with BBQ and beer pairings plus they promise live art creation from a Chicago based artist plus a fire sculpture at midnight. Sounds pretty hot to us! Limited tickets and details from here http://celtexperience.com/Firerelease/

Ok, that’s it for now, we’ve got much work to do before Feb which mainly involves smoking all the meat in all the land as I think we’re going to be busy.

A big sticky BBQ sauce hug to everyone that’s supported us over the last 9 months. We’re overwhelmed with how amazing everyone has been to us, from bloggers to diners to friends and family. If you keep on eating, we’ll keep a-schmokin’

Whole lotta BBQ Love
Sam & Shauna