Tag Archives: cardiff

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

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…

B-yGB34W8AAdTEe.jpg-large

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

Food Festivals, getting saucy and setting up shop…

10 Oct

So we’ve had a blast this Summer from feeding thousands at Abergavenny Food Festival to bedding into village life in Llantwit Major to smoking out the good folk of Penarth at our pop-up at The Pilot. Here’s a few pics of the madness from Abergavenny, then we’ll talk about getting your smoked meat orders in for Christmas… yes, we did just type Christmas, and yes, we know it’s hardly October!

ABERGAVENNY FOOD FESTIVAL IN PICTURES… pics courtesy of our friend, Matthew Cook of Biscuit Pictures

IMG_8309 IMG_8378 IMG_8383 IMG_8549 IMG_8630 IMG_8690 IMG_8694 IMG_8771 IMG_8846 IMG_8756 IMG_8939

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

AND NOW WE’RE GETTING SAUCY (AND A BIT PORKY!)

So our friends at Pizza Pronto in Penarth (@pizzapenarth) are now loading our authentic pulled pork on their beautifully formed, pizzas for October’s Pizza Month. More ways to get your Hang Fire porcine fix. And closer to home for us, the delectable deli, Elephant & Bun of Cowbridge (@elephantandbun) are about to stock our home made sauces, our first stockist…whoohoo! If you’re interested in getting your hands on any of our smoked meats, rubs and sauces asides from the above fine vendors, here’s some good news…

IMG_8176

WE’RE TAKING ORDERS, FOR CHRISTMAS, AT THE SHOP!

Yes yes ya’ll, we have a call and collect system happening for all smoked meats, sauces, rubs and more from Dec 1st 2014. The shop isn’t open for browsing as such as we smoke to order, so make sure you get in touch before you come along and see us. We have a price list of fine meats, from turkey crowns, brined in aromatics and smoked to perfection to whole welsh lamb legs, Gessingham duck breasts plus all our beloved southern-style bbq meats. You can buy a little or a lot, it’s up to you, if you’ve got the cash, we’ve got the ‘cue. Drop us a line at hangfirebbq@gmail.com and we’ll send you the price list, how to pay, when to collect and all that stuff.

LAST, BUT CERTAINLY NOT LEAST…

We’ve been having a great time at The Pilot, Penarth (@thepilotpenarth), really busy and being able to book a table has gone down really well. We’ve been refining our menu to include burnt ends and hush puppies as permanent features as well as the delectable Texas Hot Links. Shauna seems to have found her calling by making bacon ice-cream (sells out in minutes!) to go with delicious home made pecan pie or light-as-a-feather chocolate brownies. Hugo Ball from Cardiff Life Magazine came in and reviewed us at The Pilot a week or so ago, and check out the awesome pics by Owen Matthias Photography – where the heck did he find a wood basket?! Review as a PDF here 01.10.14 Cardiff Life Magazine -Hangfire Smokehouse owenmathias.com--1811-2

We have a Witches Brews, Blues and BBQ night lined up at The Full Moon, so come get your spicy BBQ on with us and hang out, drink some beers, eat some ‘cue and listen to some epic music on 31 October.

So in the words of Porky Pig…Th-th-that’s all folks! Hope to see you for some mulled cider and meat collections at our shop, or rocking out at The Pilot or hopefully at The Depot with those clever little sausages from Street Feast Cardiff – if the preview was anything to go by it’s going to be epic when it opens for winter!

#BBQLOVE to one and all
Sam & Shauna

The Pilot and The Goonies

13 Aug

HFSH_PILOT BANNER2We’re excited to announce our new pop-up will be at recently renovated, The Pilot, in Penarth (67 Queen’s Rd, Penarth, Vale of Glamorgan CF64 1DJ). The Pilot team really bowled us over with their passion for great beer, great food and focus on customer service. We can’t wait to work with manager, Phil (he’s a huge BBQ fan, so we’re already on the good foot!).
We’re kicking off proceedings with their American Craft Beer & BBQ beer festival on August Bank Holiday weekend, we’ll be there Friday night and all day Saturday with a taster of our barbecue for those who haven’t tried it yet.

Debuting at The Beer Festival

Debuting at The Beer Festival

Don’t worry ‘cue lovers, our southern barbecue staples aren’t going anywhere, from ribs to brisket to our pulled pork, but we’re adding a few deep south inspired dishes that we picked up on our soul food pilgrimage. We’ve tried a few of these dishes at our previous events, and they’ve been so popular, that we’ll be making them permanent members on the menu for this pop-up.

DETAILS…

We’re at The Pilot on a Thursday night only (5.30pm – 9pm), for 3 months AND (drum roll please…) we are taking bookings (however, not for the August Bank Holiday American Beer BBQ Festival). If you want to make a booking for a Thursday night, 4 September to 27 November, you’ll need call the friendly Pilot team (not us) on 029 2071 0615. Never fear if it’s all booked up, we still have some tables saved for walk ins. So, if the sudden urge for barbecue overcomes you on a particular Thursday, and you haven’t booked, swing by and we’ll do our best to get you fed.

MOTLEY MOVIES PRESENTS ‘THE GOONIES’ with HANG FIRE SMOKEHOUSE

The mobile movie guys, Motley Movies, kindly asked us to feed the cinema goers who will be there to watch one of our most favourite movies, The Goonies, up on the rooftop of Jacobs Market (30 August). There’ll be a whole lotta BBQ sandwiches ‘n’ fixins happening, all inspired by the characters. There’ll be an italian nod to Mama Fratelli, of course, a Truffle Shuffle and even a Baby Ruth inspired dessert. We’ve gone a little over the top, but heck, when else can we make a trailer trash of a sandwich called The Sloth! The tickets are pretty much sold out, but keep an eye out on Motely Movies social media for any returns or folks selling them. Truffle Shuffle

#bbqlove
Sam & Shauna
xx

 

 

 

 

 

PS Ahem, *cough* did we mention that we had backstage passes to Dolly Parton’s Blue Smoke Tour in Cardiff last month?  It helped that we know her drummer, but of course, they only wanted us for our barbecue, so we fed the band and crew after the epic show. They loved it!
DP_BRISKET-1

 

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

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