Tag Archives: blues

New Year, New Venues…

24 Nov

Hey ya’ll! A quick catch up and some important news about your friendly, neighbourhood barbecuers.

TOP 28 PLACES TO EAT IN WALES
We’ve recently been selected as one of the top 28 places to eat in Wales by Wales Online!
http://www.walesonline.co.uk/lifestyle/food-drink/best-restaurants-wales-28-amazing-6340165

HOWLIN’ AT FULL MOON
First up, the start of a sinful partnership with the awesome Full Moon, the mecca of live, loud music in Cardiff. Our Blues, Booze & BBQ night was one of the best nights out we’d had out since our return from the States, oh, and we brought some BBQ to the party too. We came armed with 1/2 racks of slow smoked, meaty, Memphis Style ribs n fixins’, Full Moon served up boiler makers (American craft beer and a quality bourbon) for just £5 and then topped the lot with some brilliant ‘alt’ blues that had the joint rockin’. Keep an eye out for more from the Full Moon and us in the New year.  Here’s a link to some picks from newbie Cardiff food and drink blogger, Jordan Harris http://thegrillandbarrel.wordpress.com/2013/11/08/hang-fire-smokehouse-brings-blue-booze-and-bbqs-to-cardiff/

Talking of Jordan Harris, he also interviewed us for his blog a week or so ago. It’s a lovely feature in which he uncovers who we were and what we did pre-bbq (we could bearly remember ourselves!) http://thegrillandbarrel.wordpress.com/2013/11/09/the-hang-fire-smokehouse-story/

Calm before the storm at The Full Moon

LAST WIENER WEDNESDAY OF 2013
We also had our last ‘Smoke Dawgs Wiener Wednesday’ at The Canadian on 20th Nov. Your support for our Wiener Wednesdays has been overwhelming. Perhaps it’s our authentic recipe toppings that we picked up in the States, paired with the best, and most authentic franks in Wales by @CharcutierLtd and indulgent, traditional ‘New England’ brioche dog buns from @OneMileBakery that make them so good. We nailed the final 6 hot dog menu that we think you liked (we sold out in under 2 hrs, that’s over 150 Dawg gone!). We also had live bluegrass from our favourite boys, La Fonteurs and were joined by the great and the good of the Wales’ food blogging scene. We’re rehoming the Dawgs for 2014, details of where that will be will follow in January.

Last Wiener Wednesday

WE’RE LEAVING THE CANADIAN AT THE END OF DECEMBER…
Which brings us to some melancholy news. Hang Fire Smokehouse are leaving the Canadian. Our final night is 21st December. Why, oh why you cry? Well, firstly, as a pop-up, we want to explore other venues and collaborate with other producers to spread the gospel of barbecue to the good folks of Wales.  Considering we were supposed to be at The Canadian for 3 months and we’re still there 8 months later, is testament to how much of a great time we’ve been having. We want to thank each and every one of you for your continued support for our slow and low ‘cue every week. We hope you’ll keep the enthusiasm going for 2014 as we’ve got some super exciting plans coming up that will see us all over the city and beyond in the New Year. January will see us moving to new kitchen facilities and working on new recipes ready to relaunch in February. So keep an eye on Facebook, Twitter and this blog at the start of the year.

LAST NIGHT AT THE CANADIAN 21 DECEMBER
Also, as we anticipate our last night will be busy so we’re having a big ole’ hillbilly knees up, there’ll be a set menu of your fave bbq foods as opposed the the full menu (to make sure you get served quickly!). Hang Fire fan and songbird, Ellie Makes Music, will be giving us a send off that night, plus a few other special rambunctious guests. We’d love to have a few bourbons with you and dance the night away (as much as we can with bellies full of ‘cue). So come on down, let’s have a knees up!

CHRISTMAS PARTIES
Lastly, we have Christmas Parties booked in Saturday 7th and 14th, there will be our super delicious Christmas cantina menu served then. This is a bookings only night and both dates are looking pretty full. So please get in touch asap if you want to come down that night as they’ll be classed as a private party and unfortunately the pub will be closed to ‘walk in’ diners.

IN OTHER NEWS…
Guess who popped down for BBQ in between WOMEX duties… we also had a mention on her 6 Music radio show last week, right after she played an epic song about BBQ! Here’s the clip… 

Cerys loves her 'cue

Okay ya’ll, we’ll be keeping you updated on what’s next. BBQ love to one and all,

Your Hang Fire gals,
Sam & Shauna
xx

Summer time….and the living is smokey….

11 Jun

The sun is shining…kinda, and your local neighbourhood barbecuers are gearing up for a hot and smokey Summer.
It’s been really busy for barbecue at The Canadian on our Friday’s and Saturdays. We’ve seen an influx of our American cousins come and check us out for that smokey taste of home. Thankfully, we’ve had the thumbs up for authenticity. Glad we did our homework and made it our mission to try the best barbecue in the US. You’ve got to have a benchmark of what tastes the best, otherwise how do you know what your producing is even close to being right?

We also went to Grillstock in Bristol and demonstrated a bullet smoker called the ProQ. A very fine piece of kit it is too, great for the backyard barbecuer. This is a decent place to start if you want to give this a go at home. We’re happy to give you some meat rubs if you pop in, also drop us a line if you want any tips, tricks or recipes. There’s no secrets here, we’d love more people to start making barbecue.

Sam, the Hang Fire Pitt Boss, prepping some meat for the lucky folks of Grillstock to munch on

Sam, the Hang Fire Pitt Boss, prepping some meat for the lucky attendees of Grillstock to munch on. Butt Rub® make some great meat rubs, check out man-food.co.uk for more info

We’ve also seen a few new additions to our June menu. We now do baby ‘cue, which are kids portions of our smokey goodness. We are strictly a chicken nugget free zone! Kids all over the States love the ‘cue as much as the adults and nothing makes our hearts sink faster than rubbish childrens menu’s.

We’ve also have introduced another delish house made sauce;  dark, rich, piquant  Texas Espresso Sauce. Perfectly partners the brisket…

Our own recipe house made espresso sauce. Dark, rich and handsome (insert your own joke!)

Our own recipe house made espresso sauce. Dark, rich and handsome (insert your own joke!)

Which leads us nicely onto…brisket! We’ve managed to source decent beef brisket (absolutely has to have the fatty point end attached, usually it doesn’t, and gets rolled up and tied, avoid this for barbecue). Now we have a reliable source (beautiful Welsh Black Beef *happy sigh*) so it’s permanently on our menu. We serve a 1/2lb on doorstop Texas Toast (basically a fancy garlic bread) and keep the brisket moist by retaining all the smoking juices and drippings and use those to gently warm it through before serving. It’s insanely good.

Beef Brisket on Texas Toast with a side of seasoned fries and 'slaw

Beef Brisket on Texas Toast with a side of seasoned fries and ‘slaw

We’ve also partnered up with the fabulously talented, True Taste Gold Award winning, Inner City Pickle http://www.innercitypickle.co.uk/   to make our desserts and pickles for us. Hey, we’re good at barbecue, so why not partner up with someone that’s amazing at pickles and desserts? We are a little bit in love with Eira, her enthusiasm is infectious and her produce is spot on. Check out the Key Lime and Pecan Pie she makes for us…

Served warm with vanilla ice-cream, packed with flavour.

Pecan Pie from Inner City Pickle. Served warm with vanilla ice-cream, packed with flavour, a lovely treat with no gunk or junk, just home made goodness.

Key Lime Pie by Inner City Pickle. So light and zesty after a meat feast. Hard to keep our paws off it!

Key Lime Pie. So light and zesty after a meat feast. Its a doorstop of a slice too!

We’ve been lucky enough to have another food blogger review us. @cffoodproject popped down to see us a few weeks ago and seemed to be inspired by our story and what we stand for when it comes to BBQ. Read Lauren’s article here http://www.food-project.net/2013/06/hang-fire-smokehouse.html
To adapt a line from the Gettysberg Address …[Barbecue] is for the people, by the people (Abe wasn’t referring to bbq btw!). Its roots are born out of poverty and hardship, so the cheap cuts of meat take a long time to render into something delicious and edible. There is nothing pretentious about this style of food, it has heart and soul and you should feel the love when you eat it. Simple, meaty goodness. Not over sauced, not over smoked.
We get emotional when we talk about barbecue… anyway, it’s time for us to go fire up the smoker for the weekend, work on some specials and get ready to feed you. If you’re around on Saturday, got the holy trinity of good times for you…our monthly Blues, Brews & BBQ night for ya’ll, starring our boy, Sicknote Steve. It’ll be amazing, you’ll think you’re in a honky tonk just west of Georgia!

Our monthly 15 June BBQ Blues & BBQ. Barbecue served all day and we get down and dog house dirty with Sicknote Steve in the Eve. It doen't get better than this!

Our monthly 15 June BBQ Blues & BBQ. Barbecue served all day and we get down and dog house dirty with Sicknote Steve in the Eve. It doen’t get better than this!

Hope to see you soon my barbecue brothers and sisters!
Much love, Sam & Shauna
Hang Fire Smokehouse