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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

Presenting…Hang Fire ‘SmokeDawgs’

5 Sep
Hang Fire SmokeDawgs

Hang Fire SmokeDawgs

Here’s our latest bit of meat candy for you, presenting the eagerly awaited ‘Hang Fire SmokeDawg’. An artisan frank, produced by the premier sausage maker in Wales (if not the UK), @charcutierltd. This traditional Coney recipe frank, made from Pedigree Welsh hog and cow, is smoked slowly over apple and cherry woods in our beloved smoke pitt. We’re lucky enough to have our light brioche dog buns lovingly crafted by the talented @Onemilebakery. And relishes by the domestic goddess @innercitypickle plus a handful of tasty, salty welsh crisps by spud gurus @jonesogymru.

So what’s this all about? Well, having tried many, many, tasty wee hotdogs on our recent road trip around the USA,  we decided we would not create fancy versions of the No.1 American snack, but recreate well loved, traditional recipes, using the finest Welsh produce we could find. Every month, we’ll be making different State variations. For example, at our launch, you’ll find the two original New York dogs, the classic Chicago, the Detroit Coneys and our own signature SmokeDawg (which, of course, will involve BBQ). We’ll be relying on your opinion to inform our eventual menu of the ‘best dressed SmokeDawg’, so don’t be shy in giving feedback (as long as your mouth isn’t full!). The Canadian are also offering some interesting drinks options to go with the dogs as well as a few trad’ pub games if you fancy trying your luck at skittles (it’s like 10 pin bowling but dead hard!).

We’ll be showcasing these bad puppies on monthly basis to start at The Canadian, CF24 1PN  starting Wednesday 18th September from 6pm, everyone welcome. There’s a rumour that Ellie Makes Music may serenade us with her beautiful dulcet tones and swoony folk, and to lower the tone, the Pickle Belly Newts may play a few of their acoustic bluegrass-country-folk tunes (Imagine Dolly Parton having a knees up with Chas ‘n’ Dave!)

Here’s the Facebook event invite, let us know if you’re thinking of coming (surely we can’t sell out of dawgs?)
https://www.facebook.com/events/159726500888938/

Oh yeah!

Hot diggedy SmokeDawg!
Sam & Shauna

It’s a ‘meatwave’!

12 Aug

Forgive us our bbq brothers and sisters, it’s been two months since our last confessional blog entry, so here’s a well overdue update from your friendly, neighbourhood barbecuers.

TIME  SHIFT  AT  THE  CANADIAN
We were initially serving barbecue at The Canadian on Friday nights and Saturday day times, however, the day time shift became a little quiet just as the heatwave really kicked in. This was a real puzzle to us.  We couldn’t understand why people were choosing beachy, breezy weekend getaways over staying in a hot, sticky city? So we decided that we would stop the Saturday day time service until such time that our normal weather resumes. However, we’re working on increasing our nights at The Canadian to both a Friday and Saturday. We’re doing one this weekend as it happens (17 August), so if you’re free and fancy some smokey, meaty goodness, come on down. Keep an eye on our Tweet and Facebook feeds for the Saturday nights.

FOOD  BLOGGER -TASTIC
We’ve had more reviews since we last spoke. Thankfully favourable. Here they are if you fancy reading them:

Amazing review from ‘Plate Licked Clean’ this one covers our weekly pop ups at The Canadian, CF24 1PN & Porters, CF10 2FE
http://theplatelickedclean.blogspot.co.uk/2013/08/hangfire-smokehouse-canadianporters.html

From Bev Eats for Wales, Queen of Cardiff food bloggers
http://www.eatsforwales.co.uk/2013/08/hangfiresmokehousereview.html

From Rini Chatterjee, Glamour magazine’s resident doctor and avid foodie
http://arewehavingstarters.wordpress.com/2013/07/21/hangfire-smokehouse/

Debbie Smith is from Kent originally, loves Cardiff, food and now hillbillys (I think our bbq was responsible for that!)
http://fodderforfoodies.tumblr.com/

A mention from the lovely Lauren Mahoney, who has supported us from the beginning and has a great take on a food blog
http://www.food-project.net/2013/08/tales-of-food-blogger-coast-to-coast.html
http://www.food-project.net/2013/06/hang-fire-smokehouse.html

Look out for us in the next Buzz Mag too.

A  BBQ  SHACK  IS  A  LIL’  OLE  PLACE  WHERE  WE  CAN  GET  TOGETHER
We started our barbecue shack Sundays at Porters at the beginning of August, which has been really good fun. We wanted to bring something new to our existing barbecue set up, so we thought a static food truck meets bbq shack would fit the bill.

We offer a slightly different menu than at The Canadian. For example, at Porters you can get our take on Texas ‘slaw, gooey Mac ‘n’ Cheese, mini jalapeño cornbreads and a choice of seasonal sweet or sharp pickles (both cornbread and pickles made by the gastro goddess at Inner City Pickles) and new to the meat menu, the undisputed king of bbq sausages, the Texas Hot Link. An exclusive sausage recipe made for us by the mochyn daddy mac, Charcuterie Ltd. The flavour profile is closely based on the sausages we loved in Texas. Made with heritage welsh pig and welsh beef,  this is probably one of the best sausages we’ve ever eaten, let alone have the pleasure of hickory and applewood smoking for you.

I’d love to be a meet geek here and talk about the German and Czech heritage of the Hot Link, or what an Elgin link is, or gross you out by telling you what our American cousins call them (Texas Hot Guts!)  but I think you’d slip in to a very deep sleep… But perhaps what you need instead is a montage… we’ll be back after these pictures….

What you need is a montage!

What you need is a montage!

Sam dishing up a 3 meat tray at Porters last Sunday

Sam dishing up a 3 meat tray at Porters last Sunday

Shauna handing over the goods at Porters

Shauna handing over the goods at Porters

THE SPECIALS
We’ve been having fun with our specials at The Canadian. We went through a phase of smoking well loved American classic sandwiches. That sentence needs qualifying. What we mean is, we’ll take a classic like The Philly Cheese Steak, and smoke the welsh sirloin for a couple of hours to add a depth of flavour, we also smoked the onions and bell peppers for a laugh to see if that added smoke flavour too. We used Welsh Monterey Jack cheese and combined it in a great big hoagie. We tweeted a pic and we were asked to deliver 15 to a nearby office block 10 minutes later! It was super tasty even if they didn’t last long!

In other exciting news (and we are genuinely super excited over this!), we seem to have smoked enough briskets to offer ‘burnt ends’ as a side dish at The Canadian this weekend. Now if you’ve never had or heard of burnt ends, you’re in for a treat, its one of our most favourite bbq items (and they are not burnt by the way!).

These are a total delicacy and an absolute must have in Kansas style barbecue. It’s basically a twice smoked point muscle that sits on top of the brisket. Ordinarily, this would be removed by your butcher, but barbecuers alike insist (on pain of death!) that they keep the brisket intact. The reason being burnt ends. This point muscle is removed after the whole brisket has been smoked, then cubed into thick chunks, seasoned, then returned to the smoker for a while so they turn into super soft, rich, smokey hunks of deliciousness. They really are special, but you be the judge, come check them out and have them as a meaty side dish.

THE  SCOOP
So lastly, just wanted to further tantalise you by saying we’ll be starting a mid week night at The Canadian very soon. It won’t be traditional bbq, but it will be smoked and amazing. Ok, I’ve said too much…

We’ll see you at The Canadian, Splott, every Friday from 5.30pm, we’ll start to do Saturday nights more regularly too. And Sundays at Porters, in the city, from 1.30pm til sold out (come early for that one).

Smoke for ya soon!
Sam & Shauna
Hang Fire Smokehouse

Goofballs!

Southern Style American BBQ has arrived in Cardiff!

18 Apr

We’ve been working and refining our menu for a few weeks since we got back from the States. We’ve hit the road running and people have been super happy with the food, the service and our informal serving style (just they way our American cousins serve it!) at The Canadian, Pearl St.

At Hang Fire Smokehouse, we’ve taken all the best aspects of barbecue we learnt, witnessed and experienced across America and put them into practice in a Welsh setting. @Rachelinwales was our first ‘mystery’ food blogger and thankfully, a fully satisfied customer. We’re so passionate about what we do and Rachel really ‘got us’. You can read her review here http://rachelinwales.blogspot.co.uk/2013/04/hang-fire-smokehouse-at-canadian-in.html

Alternatively, you can be the judge yourselves! We serve ‘cue Friday nights and Saturday day times. We’d love to serve 7 days a week, but we need more music loving barbecue fans to make it happen.

Smoke for you soon!

Sam & Shauna
Hang Fire Smokehouse

Loving some oak smoked burgers in Utah

Loving some oak smoked burgers in Utah

We love this… Authentic American barbecue served at The Canadian!

6 Feb

Touched down in the land of our fathers, Wales, and have set up base camp, which is currently at The Canadian, Pearl St, Cardiff. We’ll be doing a weekend cook off here including chicken, ribs, pulled pork, lamb, ham, brisket and whatever else can go into our smoker!  We smoke our food for up to 24hrs so you don’t have to!  Come on down and try the only authentic pit smoked ‘cue in Wales and find out why barbecue is America’s No.1 soul food.
Smoke for ya soon, Sam & ShaunaPicture 1