Tag Archives: street food

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 TEDx Talk, in April, which is a particular BBQ career highlight for us. If you’re not familiar with TEDx Talks, it’s 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 huge sell-out crowd at Cardiff’s Tramshed. This how got to where we are: TEDx Talk Hang Fire

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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

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