Tag Archives: Grillstock

A smokin’ Summer ahead…

14 Jul

We’ve been busy little smokers since Street Food Circus had it’s grand finale on 30th June.It was an amazing 2 months seeing literally thousands of hungry folks passing through the circus every night. Felt like a mini festival every weekend. Thank you to everyone that came down and supported us by eating our ‘cue, making us laugh, bought us some beers and had a dance with us!

Elton John glasses at SFC

You may have been forced into wearing our Elton John glasses at SFC, if you hung around our BBQ shack long enough!


Amazing traders at SFC

Amazing traders at SFC

Not one to rest on our expanding laurels, we’ve been well and truly humbled at Kate Humble’s Dig Day Out Festival on 4th July. It was a glorious day with beautiful sunshine. There were loads of outdoor cooking demos, music by The Noses and local legends, The Brwmys and Gareth Malone popped by and got us all in full voice!

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Hang Fire friend, Pedro, feeling a ‘little Humble’


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A man cannot sing on an empty stomach. Gareth Malone tucking into one of our Pretzel Reuben

We were honoured to be selected as judges at a round of ‘King of the Grill ‘at the UK’s biggest BBQ competition, Grillstock, in Bristol 11-12 July. What an awesome event if you’re a fan of outdoor cooking and great music. The competition teams work their socks off all year round to compete to the prize of Grand Champion and the opportunity to compete at the KCBS American Royal, the worlds biggest BBQ competition, Kansas, in October. The winning team are the unstoppable, the mighty Bunch of Swines. They make some of the best BBQ we’ve tasted, top people and are deserved champions.

Us judging the burger round at Grillstock. 22 bites of delicious burger in an hour...

Us judging the burger round at Grillstock. 22 bites of delicious burger in an hour…


Us and the infallible DJ BBQ at Grillstock

Us and the infallible DJ BBQ at Grillstock


Everyone's favourite Doctor, Dr.BBQ himself, the legend that is Ray Lampe

Everyone’s favourite Doctor, Dr.BBQ himself, the legend that is Ray Lampe

NEWS FLASH – Cardiff’s first Craft Soda….

This weekend, we have the annual PIPES Micro Beer Fest at the Printhaus Workshops in Canton. We’ll be launching our new project with Simon from Pipes Brewery to form the ‘Triple Soda Co‘, producing a range of craft sodas made with all natural ingredients. Our opening offering is a zingy Lemon and Ginger Mash soda, which will be available for this weekend’s festival goers to get a first taste. People can enjoy it straight from the soda fountain, or renowned mixologist, Ericka Duffy, will be using it to create some innovative cocktails. Details on when and where it’ll be stocked will be available on our website soon.

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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

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