Tag Archives: hotdog

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

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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…

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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

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

Dawgs, Brews, Blues and BBQs

10 Oct

A quick update on the next Smoke Dawgs Wiener Wednesday No.2, The Canadian’s Beer & Cider Festival, Blues, Brews and BBQ night with the Full Moon and upcoming Hillbilly Christmas parties.

SMOKE DAWGS WIENER WEDNESDAY
Firstly, Smoke dawgs, what a night hosted by The Canadian. The gorgeous Ellie Makes Music performed for us all, over 140 Smoke Dawgs flew out of the kitchen and our contributors in the food department @CharcutierLtd @innercitypickles @Onemilebakery and @jonesoGymru were all there to see how their produce played out in our meaty medley.

Our small menu of five authentic, American recipe, Dawgs and our Smoke Dawg, went down really well. We had two from New York and Detroit, one from Chicago and our own Hang Fire Smoke Dawg, (which of course contained BBQ). We invited the great and the good from Cardiff’s food blogging community and asked them for their valued opinion.
Award winning food blogger @GourmetGorro had this to say:
http://gourmetgorro.blogspot.co.uk/2013/09/smoke-dawgs-by-hang-fire-smokehouse.html

@rinichat thought this:
http://arewehavingstarters.wordpress.com/2013/09/22/smoke-dawgs-at-hang-fire-bbq/

@haum (who had the veggie dawgs!) said this:
http://renatopequito.com/2013/10/07/wiener-wednesdays/

L to R: Chicago Dog, New York Sabrett and the Hang Fire Smoke Dawg with pulled pork and chow chow

L to R: Chicago Dog, New York Sabrett and the Hang Fire Smoke Dawg with pulled pork and chow chow

We also had lots of great feedback from everyone that came and are looking forward to round two of our Wiener Wednesdays  on October 16, again, at The Canadian CF24 1PN. There is also a 2 for £11 deal on all Smoke Dawgs (it’s absolutley not wrong to have two for your tea!)

We’ve kept the best loved Smoke Dawgs from the previous Wiener Wednesday, and will introduce another fab four to tantalise your taste buds, including two from San Francisco that are bacon wrapped, that’s right, we said b-a-c-o-n  w-r-a-p-p-e-d! Here’s the facebook invite for you and anyone you want to share it with:

https://www.facebook.com/events/1421636484716120/

BEER & CIDER FESTIVAL with loads of BBQ!
And there’s this at the weekend, Oct 11-13th… Our BBQ all weekend: Fri & Sat night from 5.30pm and a Sunday lunch session from 1.30pm to 3.30pm. The range of local beers chosen are bloody bendigedig. How we’re going to stay sober enough to serve your ‘cue is anyone’s guess! Beer and Chick’n are natural bedfellows (?!), so on special, we’re smokin’ 1/2 free range birds with a sweet and spicy BBQ , bourbon glaze and a our fresh herb, Ranch dressing (an adaptation of a tasty wee recipe we picked up in San Fransisco).

Canadian Beer & Cider Festival

Full MoonNext Up… The legendary Full Moon

Famed for it’s fine music and hard liquor…and now, Southern style American BBQ. Thursday, November 7th sees a collaboration between your friendly, neighbourhood ‘cuers and the music mecca of Cardiff to bring you Blues, Brews & BBQ. Your Hang Fire girls will be serving hot, smokey racks of ribs and the Full Moon boys will keep the American beers and fine grain liquor flowing. There’ll be rocking bands, good times and you’ll be there, thinking its your birthday, and we’re all here to celebrate it! We’ll post more details on Facebook/Twitter in the coming week.

cowboysanta

Fancy a ‘Ya’llternative to town’ Christmas party?

Sorry to bring it up and it’s not even past Hallowe’en yet, but we just wanted to say we have a few dates left in December if you wanted to book your ‘Ya’llternative to town’ Christmas party with us at The Canadian. We have a two course BBQ buffet (served by us – and you may even get to see Sam the chef if we unchain her from the smoker) with a backdrop of original live music, great brews and a super relaxed festive atmosphere. Get in touch if you’d like details.

Ok, that’s all for ya’ll for now. Look forward to ‘cueing for you soon!

Sam & Shauna
x

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