Tag Archives: ribs

It’s a ‘meatwave’!

12 Aug

Forgive us our bbq brothers and sisters, it’s been two months since our last confessional blog entry, so here’s a well overdue update from your friendly, neighbourhood barbecuers.

TIME  SHIFT  AT  THE  CANADIAN
We were initially serving barbecue at The Canadian on Friday nights and Saturday day times, however, the day time shift became a little quiet just as the heatwave really kicked in. This was a real puzzle to us.  We couldn’t understand why people were choosing beachy, breezy weekend getaways over staying in a hot, sticky city? So we decided that we would stop the Saturday day time service until such time that our normal weather resumes. However, we’re working on increasing our nights at The Canadian to both a Friday and Saturday. We’re doing one this weekend as it happens (17 August), so if you’re free and fancy some smokey, meaty goodness, come on down. Keep an eye on our Tweet and Facebook feeds for the Saturday nights.

FOOD  BLOGGER -TASTIC
We’ve had more reviews since we last spoke. Thankfully favourable. Here they are if you fancy reading them:

Amazing review from ‘Plate Licked Clean’ this one covers our weekly pop ups at The Canadian, CF24 1PN & Porters, CF10 2FE
http://theplatelickedclean.blogspot.co.uk/2013/08/hangfire-smokehouse-canadianporters.html

From Bev Eats for Wales, Queen of Cardiff food bloggers
http://www.eatsforwales.co.uk/2013/08/hangfiresmokehousereview.html

From Rini Chatterjee, Glamour magazine’s resident doctor and avid foodie
http://arewehavingstarters.wordpress.com/2013/07/21/hangfire-smokehouse/

Debbie Smith is from Kent originally, loves Cardiff, food and now hillbillys (I think our bbq was responsible for that!)
http://fodderforfoodies.tumblr.com/

A mention from the lovely Lauren Mahoney, who has supported us from the beginning and has a great take on a food blog
http://www.food-project.net/2013/08/tales-of-food-blogger-coast-to-coast.html
http://www.food-project.net/2013/06/hang-fire-smokehouse.html

Look out for us in the next Buzz Mag too.

A  BBQ  SHACK  IS  A  LIL’  OLE  PLACE  WHERE  WE  CAN  GET  TOGETHER
We started our barbecue shack Sundays at Porters at the beginning of August, which has been really good fun. We wanted to bring something new to our existing barbecue set up, so we thought a static food truck meets bbq shack would fit the bill.

We offer a slightly different menu than at The Canadian. For example, at Porters you can get our take on Texas ‘slaw, gooey Mac ‘n’ Cheese, mini jalapeño cornbreads and a choice of seasonal sweet or sharp pickles (both cornbread and pickles made by the gastro goddess at Inner City Pickles) and new to the meat menu, the undisputed king of bbq sausages, the Texas Hot Link. An exclusive sausage recipe made for us by the mochyn daddy mac, Charcuterie Ltd. The flavour profile is closely based on the sausages we loved in Texas. Made with heritage welsh pig and welsh beef,  this is probably one of the best sausages we’ve ever eaten, let alone have the pleasure of hickory and applewood smoking for you.

I’d love to be a meet geek here and talk about the German and Czech heritage of the Hot Link, or what an Elgin link is, or gross you out by telling you what our American cousins call them (Texas Hot Guts!)  but I think you’d slip in to a very deep sleep… But perhaps what you need instead is a montage… we’ll be back after these pictures….

What you need is a montage!

What you need is a montage!

Sam dishing up a 3 meat tray at Porters last Sunday

Sam dishing up a 3 meat tray at Porters last Sunday

Shauna handing over the goods at Porters

Shauna handing over the goods at Porters

THE SPECIALS
We’ve been having fun with our specials at The Canadian. We went through a phase of smoking well loved American classic sandwiches. That sentence needs qualifying. What we mean is, we’ll take a classic like The Philly Cheese Steak, and smoke the welsh sirloin for a couple of hours to add a depth of flavour, we also smoked the onions and bell peppers for a laugh to see if that added smoke flavour too. We used Welsh Monterey Jack cheese and combined it in a great big hoagie. We tweeted a pic and we were asked to deliver 15 to a nearby office block 10 minutes later! It was super tasty even if they didn’t last long!

In other exciting news (and we are genuinely super excited over this!), we seem to have smoked enough briskets to offer ‘burnt ends’ as a side dish at The Canadian this weekend. Now if you’ve never had or heard of burnt ends, you’re in for a treat, its one of our most favourite bbq items (and they are not burnt by the way!).

These are a total delicacy and an absolute must have in Kansas style barbecue. It’s basically a twice smoked point muscle that sits on top of the brisket. Ordinarily, this would be removed by your butcher, but barbecuers alike insist (on pain of death!) that they keep the brisket intact. The reason being burnt ends. This point muscle is removed after the whole brisket has been smoked, then cubed into thick chunks, seasoned, then returned to the smoker for a while so they turn into super soft, rich, smokey hunks of deliciousness. They really are special, but you be the judge, come check them out and have them as a meaty side dish.

THE  SCOOP
So lastly, just wanted to further tantalise you by saying we’ll be starting a mid week night at The Canadian very soon. It won’t be traditional bbq, but it will be smoked and amazing. Ok, I’ve said too much…

We’ll see you at The Canadian, Splott, every Friday from 5.30pm, we’ll start to do Saturday nights more regularly too. And Sundays at Porters, in the city, from 1.30pm til sold out (come early for that one).

Smoke for ya soon!
Sam & Shauna
Hang Fire Smokehouse

Goofballs!

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

Southern Style American BBQ has arrived in Cardiff!

18 Apr

We’ve been working and refining our menu for a few weeks since we got back from the States. We’ve hit the road running and people have been super happy with the food, the service and our informal serving style (just they way our American cousins serve it!) at The Canadian, Pearl St.

At Hang Fire Smokehouse, we’ve taken all the best aspects of barbecue we learnt, witnessed and experienced across America and put them into practice in a Welsh setting. @Rachelinwales was our first ‘mystery’ food blogger and thankfully, a fully satisfied customer. We’re so passionate about what we do and Rachel really ‘got us’. You can read her review here http://rachelinwales.blogspot.co.uk/2013/04/hang-fire-smokehouse-at-canadian-in.html

Alternatively, you can be the judge yourselves! We serve ‘cue Friday nights and Saturday day times. We’d love to serve 7 days a week, but we need more music loving barbecue fans to make it happen.

Smoke for you soon!

Sam & Shauna
Hang Fire Smokehouse

Loving some oak smoked burgers in Utah

Loving some oak smoked burgers in Utah

We love this… Authentic American barbecue served at The Canadian!

6 Feb

Touched down in the land of our fathers, Wales, and have set up base camp, which is currently at The Canadian, Pearl St, Cardiff. We’ll be doing a weekend cook off here including chicken, ribs, pulled pork, lamb, ham, brisket and whatever else can go into our smoker!  We smoke our food for up to 24hrs so you don’t have to!  Come on down and try the only authentic pit smoked ‘cue in Wales and find out why barbecue is America’s No.1 soul food.
Smoke for ya soon, Sam & ShaunaPicture 1