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It’s goodbye from this blog, and hello from SamAndShauna.com!

6 Jan

Howdy folks!

This is our last blog post from this blog site – we’ll be closing down hangfiresmokehouse.com as of 8th Jan 2019

We’re feeling a little melancholy as it was the first platform we used to tell you all about where we were and what we were up to – albeit infrequntly as we were crazy busy. However, following loads of lovely feedback from our blog subscribers – you wanted MORE! More recipes, more tips, more travel updates and well…. just more regular updates! That’s why we created SamAndShauna.com – a place where we can share what we’re up to with you. We’ve got LOADS scheduled to share with you this year, from videos to recipes, travelogs and there’s rumour of a podcast on it’s way. If that all sounds like it’ll tickle your brisket, we’d #BBQLove it if you could subscribe to our new site here

We want to thank every last one of you for being a huge part of our journey and helping us realise our dream. If you want to visit our restaurant, you can get in touch here.

We’ll see you in Barry and various festivals throughout the year plus we’ll be at our restaurant, making our award-winning BBQ just the way you like it.

All our #BBQlove, your girls,
Sam & Shauna

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Out with the old (this blog ) and in with the new…

17 Dec

Howdy Partners!

Sorry for the long pause and thanks for staying tuned! It’s fair to say our lives have gathered a little momentum over the last year and a half. But what have we been up to, we hear you ask? Well, what haven’t we been up to?

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For starters, we hit the airwaves earlier this year with Series 1 of our very own TV show Sam and Shauna’s Big Cook Out! It was broadcast to the wonderful Welsh nation on BBC Wales in Spring, before a Nationwide realease on BBC2 in the Autumn.

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The show sees us take to the road to celebrate the achievements of community champions across Wales and change the way our great nation barbecues. Using food to bring together the whole community, each episode sees us hosting a giant cook out party to reward the work of a well-deserving variety of organisations and individuals – from a barbecuing an entire pig, Hawaiian-style, on the fine sands of our local beach with Barry Football Club, to hanging succulent slabs of juicy steak on a handmade willow dome with the Paddlers Club of Llandysul.

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We LOVED making series one and filming, editing and voiceovers for series two of Big Cook Out are now in the can too, so we’ll be updating y’all as soon as we have news on when it airs!

Elsewhere in telly land, we had a blast cooking up a storm for the masses back in July at the Royal Welsh Show alongside host Kate Humble and Welsh legends ‘the Gareths’ a.k.a. agricultural guru Gareth Wyn Jones and rugby icon Gareth Thomas.

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And we spent the rest of the summer hopping from one fabulous foodie festival to another, beginning with River Cottage Festival, stopping by way of Meatopia in London’s Tobacco Docks, then onto Ludlow Food Festival and finally, a bit closer to home with Abergavenny Food Festival. We fan-gurled over our food heroes, hung out with hoards of new foodie favourites and feasted with the fans on organic pork tommahawks and buttermilk slaw, juicy smoked whole Pichana steaks and the world biggest chicken flipper with souther-style succotash!

Fast forward to October, and we received some astonishing news at Hang Fire HQ. In one of the highlights of our food journey so far, Hang Fire Southern Kitchen was announced as not only the first barbecue restaurant, but also the first Welsh restaurant, to win one of the most coveted titles in the UK restaurant scene: Observer Food Monthly ‘Restaurant of the Year’.

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Needless to say, we were blown away and humbled by the recognition for our food and our ethos on a personal level. But we were also overjoyed to have a part in placing our beloved Barry on the culinary map.

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Our vision was always to set up in an authentic local destination, away from the mainstream, and concentrate on providing great food to the surrounding community. We couldn’t have chosen a better place to fulfil that dream.

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Jay Raynor and Nigella giving us the most coveted prize in the annual Restaurant award calendar

Then, just a few weeks ago, came another nugget to crown this year’s barbecue bonanza. We were surprised and delighted to take top prize at the Welsh leg of the NatWest Great British Entrepreneur Awards, being named Great British Entrepreneur of the Year for the region. It just goes to show that hard work (and a hefty side order of blood sweat and tears) can pay off. We couldn’t be prouder of what we’ve achieved and the amazing team who graft alongside us every day.

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Some of our team collecting our Great British Entrepreneur award!

Last, but by no means least… it’s goodbye to this blog…

We’ll be bidding a fond farewell to this blog in a few weeks, but never fear, you can SUBSCRIBE to the new site instead and keep up to date on all of the weird and wonderful happenings in our lives. We want to share our spanking new website with you! Head on over to our brand new website www.samandshauna.com for recipes, news, travel blogs, pics, videos and more… and we promise to share more regularly!

In the meantime, we’re regularly to be found wittering on Twitter and sharing the odd cheeky pic or video on Instagram. Please come and join us, we’d love to hear from you!

#BBQlove,
Sam & Shauna

Hey ya’ll, it’s been a while…

27 Apr

We’ve had a crazy start to year with plenty going on. The restaurant has been very busy and we’re finally bedding into the wonderful space (if you’d like to visit us, please book a table at our Hang Fire Southern Kitchen website here).

Our primary charity partner this year is Action Against Hunger – of which we’ll be holding special fundraising events throughout the year, see events here. We’re also supporting a number of local charities, including Barry Town’s documentary about their recent promotion and the amazing U11 girls team (future starlets right there) to name just a few.  We think it’s important to give back to a community that has supported us, and equally to others in need further afield – otherwise, what’s it all about, right?

Our cookbook has been flying off the shelves, especially with BBQ season coming up. You can grab yourself a copy online here, or if you want the free hug and signed copy, pop along to the restaurant and we’ll be happy to oblige! Here’s a few recipes from Wales Online to give you a flavour of the book (pun intended!)

16464381_1667177279975356_8723567023331737600_n‘BBQ in Wales’ – We were recently featured in the Observer Food Monthly Top 50 list as one of the best places to visit in the world – shaaaamazing! It’s great that Welsh eateries are on the map and we’re super proud to champion that worthy cause.

Tim Hayward, author, columnist, critic and broadcaster popped to our restaurant to review us and had this to say about Barry and us. Well worth a read.

We were invited to give TEDx Talk, in April, which is a particular BBQ career highlight for us. If you’re not familiar with TEDx Talks, it’s a non-profit media organization which posts talks online for free distribution, under the slogan “ideas worth spreading”. We’ll post a link when our video has been uploaded, meanwhile here’s a still of us looking nervous in front of a huge sell-out crowd at Cardiff’s Tramshed. This how got to where we are: TEDx Talk Hang Fire

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We’ll keep you posted on what we’ve got coming up for the rest of the year on our FIND US HERE page of this blog site for our upcoming festival appearance, stuff at the restaurant and street food stalls. We’ll check back with ya’ll soon!

#BBQLove as always
Sam & Shauna

New Years Eve @ Hang Fire!

5 Dec

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Howdy partners!

We’d love to celebrate our first New Years Eve at The Pumphouse with you.
A few details about the night:
– Your ticket gets you a glass of fizz, a 2 course meal (main meal and dessert) and an awesome Funk/Disco Band to help us all celebrate the New Year and dance the night away.
– We’ll be serving up Cherrywood Smoked Chicken with Fries, Salad and Slaw’ (GF)  OR 12 Hour Smoked Brisket & Burnt Ends on Texas Toast, fries, pickles and slaw’.
– For dessert there’ll be Salted Caramel Chocolate Brownies & Ice Cream (GF)  OR Key Lime Pie.
– A vegetarian option available upon request.
– Tickets are £50 and arrival times are at 7pm, 7.30pm or 8pm. Unfortunately given the high demand, tickets are non-refundable. Payment will be taken over the telephone. Strictly over 18’s only. Last orders at the bar 1230am and the restaurant closes at 1am.
Tickets selling fast! Dont miss out folks.  If you would like to purchase a ticket, just drop us an email: Hangfirebarry@gmail.com
Lots of BBQ Love,
Sam, Shauna & the Hang Fire Team

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!  

    
 

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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