Tag Archives: slow and low

Hey ya’ll, it’s been a while…

27 Apr

We’ve had a crazy start to year with plenty going on. The restaurant has been very busy and we’re finally bedding into the wonderful space (if you’d like to visit us, please book a table at our Hang Fire Southern Kitchen website here).

Our primary charity partner this year is Action Against Hunger – of which we’ll be holding special fundraising events throughout the year, see events here. We’re also supporting a number of local charities, including Barry Town’s documentary about their recent promotion and the amazing U11 girls team (future starlets right there) to name just a few.  We think it’s important to give back to a community that has supported us, and equally to others in need further afield – otherwise, what’s it all about, right?

Our cookbook has been flying off the shelves, especially with BBQ season coming up. You can grab yourself a copy online here, or if you want the free hug and signed copy, pop along to the restaurant and we’ll be happy to oblige! Here’s a few recipes from Wales Online to give you a flavour of the book (pun intended!)

16464381_1667177279975356_8723567023331737600_n‘BBQ in Wales’ – We were recently featured in the Observer Food Monthly Top 50 list as one of the best places to visit in the world – shaaaamazing! It’s great that Welsh eateries are on the map and we’re super proud to champion that worthy cause.

Tim Hayward, author, columnist, critic and broadcaster popped to our restaurant to review us and had this to say about Barry and us. Well worth a read.

We were invited to give a TEDx talk, in April, which is a particular BBQ career highlight for us. If you’re not familiar with TEDx Talks, TED is a non-profit media organization which posts talks online for free distribution, under the slogan “ideas worth spreading”. We’ll post a link when our video has been uploaded, meanwhile here’s a still of us looking nervous in front of a sell-out crowd at Cardiff’s Tramshed.

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We’ll keep you posted on what we’ve got coming up for the rest of the year on our FIND US HERE page of this blog site for our upcoming festival appearance, stuff at the restaurant and street food stalls. We’ll check back with ya’ll soon!

#BBQLove as always
Sam & Shauna

Plenty occurin’ as we open our first restaurant!

27 Nov

That’s right folks, we’re biting the bullet, taking the plunge and diving off the deep end as we open the doors to the first, permanent, Hang Fire restaurant Wednesday, 2nd March 2016.

The new restaurant called ‘Hang Fire Southern Kitchen‘ will be situated in a 215 year old Pump House on Barry Waterfront, Vale of Glamorgan. The restaurant will join 15 high-spec live/work apartments plus a large, 24hr gym and an independent coffee shop in the grade II listed building, which has recently been converted as part of the multi-million-pound regeneration of the Waterfront.

The informal restaurant, which will seat 70-80, will be over two floors with the main dining room and craft beer bar upstairs and a deep-south-inspired cocktail bar downstairs which will also be available for party hire.

Barbecue will of course be a key feature in the restaurant but we’ll also recreate our US road trip on the menu. Showcasing the best cuisine from New Orleans to Kansas City and Texas to Tennessee, with a Welsh twist, using recipes from our upcoming cook book. We’ll be cooking on natural fuel such as sustainable wood and charcoal and, as always, using as much local produce as possible. The restaurant will be half reservations and half walk in, so we should get to feed everyone that comes to see us.

Hang Fire Southern Kitchen will be open Wednesday to Sunday, 11am – 11pm from lunch to dinner and building up to offering take away too. We’re hoping to open 2nd March and we should have an online booking system up in February, though as mentioned, we’ll always make room for ‘walk ins’ even if the reserved tables are booked out.

We’re ridiculously excited, we hope you are too. Just think, no more horrendous queues for our barbecue, however we can’t promise that we won’t sell out of ribs and burnt ends from time to time!
See you in Barrybados!
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

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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There’s no business like ‘Smoke’ business…see you in 2015!

28 Dec

As our eventful year draws to a close, we wanted to thank each and everyone of you for supporting us with such enthusiasm through 2014. From pubs and clubs to outdoor and indoor events, we’ve had a blast at each and every one of them, and of course, the biggest thanks goes to everyone that’s queued for the ‘cue, eaten our smoked goodies and bought our sauces. 

We’ve got some exciting stuff planned for next year which will include monthly events, supplying our wares to local businesses and hitting the festival circuit. We don’t have any plans for a new, weekly residency as yet, but our monthly Cardiff events (locations TBC), launching with some new ideas, should enable you to get your Hang Fire ‘cue fix on a regular basis.

A RECAP ON A WONDERFUL YEAR
So the beginning of the year, we started The Lansdowne residency, of which the announcement trended on Twitter. Still one of the busiest pop-ups we had, it was craziness, I’m sure anyone that went can testify to that! Then we did Abergavenny Food Festival, the most meat we’ve ever produced and sold in one hit and from there on…

team pilot

The wonderful Team Pilot!

The New Pilot, Penarth (Sept-Nov)

We really enjoyed bringing ‘smoke on the water’ to the Penrthians at our Pilot residency. We sold out every night and must’ve fed most of Penarth at our 12 week pop-up. From the management, to the staff and hungry ‘cue lovers, new and old, we had a great time at a super pub.

 

 

THEN… The Depot with the Street Feast Cardiff Collective  (Nov-Dec)

We’d been wanting to do something with the Street Feast guys for ages, but neither of us could make the timings work. We were really pleased that we could squeeze two weekends in at The Depot at the end of our Pilot residency and just before we started our customer Christmas orders. It was amazing fun and about time Cardiff had something like this going on.

Sam on grill

Sam with the newest edition to the family, our handmade Texas Grill aka Big Momma Thornton, named after one of our favourite Texas born singers

We’d not seen the like since we left the London or The States. It was a proper food rave, and long may Street Feast Cardiff continue to bring innovative ways to bring great independent eateries together for the greater good.

 

 

 

 

 

Creative Rural Communities ‘Big Thanks’ BBQ lunch (Dec)

So we were invited to cater for the ‘great and the good’ of the Vale of Glamorgan by Creative Rural Communities, a civil body set up to assist new business start-ups in the Vale of Glamorgan. We treated them to the finest, locally reared and free range brisket and pulled pork plus our southern-style sides. They absolutely loved it, including MP for the Vale of Glamorgan, Jane Hutt.

Here we are with Lis Burnett and Jane Hutt MP

Here we are with Lis Burnett and Jane Hutt MP

 

 

 

 

 

 

 

 

SAUCY TIMES….

Us, our sauces and the gorgeous girls at The Penylan Pantry

Us, our sauces and the gorgeous girls at The Penylan Pantry

Shauna and Jack at The Elephant & Bun Deli, Cowbridge

Shauna and Jack at The Elephant & Bun Deli, Cowbridge

Our delicious hot sauces with an awesome illustration by Cardiff's premier illustrator, Phil Morgan (he took this pic too actually!)

Our delicious hot sauces with an awesome illustration by Cardiff’s premier illustrator, Phil Morgan (he took this pic too actually!)

We’ve always made everything ourselves, no shop bought rubs, side dishes, meats or sauces. This is something we pride ourselves on and if you’re going to the trouble of sourcing the best local meats, smoking them for the best part of a day, you may as well make sauces that sit just right with them. They’ve always been available, free of charge, on the tables wherever we go. And as if we invented the science of rockets, we thought it would be a great idea to stock them with independent retailers. The Penylan Pantry, ran by two of the best girls in Cardiff (fact), took a batch off our hands as did, the ridiculously handsome, Jack (another fact), of Elephant & Bun Deli, Cowbridge. They’ve flown off the shelves, which is great news. More stockists to be revealed in the New year. Plus we launched two new Louisiana Hot Sauces which have gone down a storm. The wonderfully talented Phil Morgan did our illustration for us and we LOVE it!

YOU & YOURS...

And as if the year wasn’t filled with enough excitement, Shauna’s beloved BBCRadio 4 came down to see us to do a feature on ‘pop up retailers’, featuring snippets from us, for the You & Yours show. It was aired at 12.15pm 22nd Dec. Sam’s miffed because she was edited down to say  ‘..and these are wood pellets’. Ah well, more broadcasting faux pas are in the pipeline for next year… more on that next year.tumblr_lmf5sqI6O51qgzh5j

 

HUGH & YOURS (truly!)

Oh, and this happened just before Christmas… Hugh happened to be passing and popped in for a plate of ‘cue with his lovely wife. We leant him a couple of forks of he kindly returned with high praise of the barbecue. Result!

Us and Hugh Fearnley-Whittingstall at our Shop in Llantwit Major

Us and Hugh Fearnley-Whittingstall at our Shop in Llantwit Major

 

CHRISTMAS ORDERS….

And last but not least, we decided to see if there would be anyone interested in having us smoke a turkey, ham, side of beef, duck, hotlinks etc for Christmas. To say we’ve never seen, brined and smoked so much poultry and smoked so many hams in our lives would be an understatement! The orders flew in and we all collected from the shop 21-23 Dec. We gallons of mulled cider on the go, a double bass player and a guitarist to greet folks and plenty of festive cheer going on. I’m sure it would have been one of the more ‘unique’ call and collect operations anyone’s ever seen before!

And that’s a wrap folks, we’ll be back in February 2015 to tell you all about the plans we have afoot for next year and look forward to filling your bellies with our barbecue once again. Not to be too repetitive, but a HUGE thanks to each and every one of you for being so supportive to our little business, long may it continue, long may we smoke!
Have a fantastic 2015 and we’ll see ya’ll very soon.
#Bbqlove
Sam & Shauna

Lovely 'cue lovers collecting from the shop... and yes, that is Bad Santa....

Lovely ‘cue lovers collecting from the shop… and yes, that is Bad Santa…

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

 

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

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

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