Tag Archives: The Lansdowne

Leaving Los Lansdowne and other pig tales…

21 May

Last night at the Lansdowne, Friday 20th June

We’ve had a blast at our Lansdowne pop-up and like all good things, they must end. Such is the pop-up business. We’ll be there, every Thursday and Friday night up until 20th June. The Lansdowne was so successful in terms of a partnership, that we continued it as long as we could without compromising our other ‘happenings’ coming up this Summer. Huge thank you to everyone that’s supported us by eating our BBQ and shown us plenty of #bbqlove. The Lansdowne is a cracking pub, and has a new chef and new menu, so make sure you keep showing the love to that gem of a hangout. I know we’ll be there as often as possible, this time being fed and watered ourselves!

So what’s next for your Hang Fire girls? Well we have a couple of exciting ones coming up…

Sunday 25 May at The Full Moon

Sunday 25 May at The Full Moon

25th MAY – BANK HOLIDAY SUNDAY at The Full Moon, Womanby St, Cardiff

Blues, Booze & BBQ AND $5 Shake present Jackrabbit Slims

“A Pulp Fiction inspired shindig. There will be music, there will be dancing, there will be dress-up, there will be good liquor, Five Dollar Shakes and of course there will be Hang Fire’s Big Kahunas!”

Our ‘Big Kahunas’ come in the shape of an awesome BBQ hoagie; 5 Meatballs & Moinks (bacon wrapped, smoked, 21 day aged Welsh Beef meatballs),  swiss cheese, chipotle tomatillo relish, sweet pickled red onion rings, and ‘Marsellus’ Sauce plus some Jackrabbit Slim inspired ‘Nachos Completo’ on the side.

There’ll be an Aussie film crew there filming us for a feature on ‘British Pop Ups’. We’re the Welsh contingent seemingly. We may be serving Big Kahunas, but save the comments about us being ‘big Down Under’!
Click the link get yourself invited!
https://www.facebook.com/events/287993058029152/

20th JUNE – LAST NIGHT AT THE LANSDOWNE, Beda Rd, Cardiff

The Lansdowne mark the last night of our pop-up with the start of their awesome beer festival. There’s rumour that there’ll be a marquee out the back, making plenty of room for rocking and rolling after the BBQ. As always, no bookings, and BBQ served 5pm-9pm.  We’ll be cutting loose with all ya’ll after the kitchen closes and slugging the Picklebacks and beers ’til Binkis’ pumps run dry (or ’til she kicks us out!)

Doghouse Blues with Sicknote Steve - 20 June

Doghouse Blues with Sicknote Steve – 20 June

 26th JULY – PIPES & HANG FIRE MICRO-BREW FESTIVAL, The Printhaus, Canton, Cardiff

http://www.pipesbeer.co.uk/microBEER.html

PIPES & HANG FIRE MICRO BEER FEST 26 JULY

We’re really excited to be working with Simon from PIPES and See Monkey Songs to present a rockin’ one-dayer at The Printhaus in Canton. There’ll live bands and DJ’s all day, deliciously quaffable PIPES beer a-flowing and Smoked Southern States goodness from us. It promises to be a helluva street party. There are limited amount of tickets, and at just £6 a pop, snap them up quickly to book your place and let’s have a proper hoedown together! Buy tickets here: http://www.pipesbeer.co.uk/microBEER.html

SOME VILLAGE SMOKERY BUSINESS

SNS_outside shop

We have a few more events coming up over the Summer months, plus we’re working on opening our own ‘village smokery’ at our HQ in Llantwit Major. You’ll be able to buy our BBQ for you to ‘heat at home’ from our teeny tiny old butchers shop,  plus our sauces and maybe a BBQ t-shirt or two. We should be open by September, hopefully before. We’ll keep you posted.

HOW TO MAKE OUR PULLED PORK (AND OTHER PIG TALES ) FROM PLATE LICKED CLEAN BLOG

Cardiff blogger, Plate Licked Clean, came up to our smokehouse and we taught him the dark arts of making proper pulled pork (you know it ain’t really pulled pork unless it’s been smoked slow and low over wood or coals or both). You can read the article here http://theplatelickedclean.blogspot.co.uk/2014/05/a-day-at-office-or-from-pit-to-plate_3.html

As if that wasn’t enough, we gave him our ‘Pig Rub #1’ recipe in case there were any social smokers out there that needed a rub recipe to play with. Anyone that loves to smoke should try and make their own, but if you wanted a base to work from here’s a recipe that will make your smoked porcine taste BBQ pro. Here’s how  http://theplatelickedclean.blogspot.co.uk/2014/05/pig-rub-pulled-pork-recipe-hang-fire.html

Piggy Rubby #1

Piggy Rubby #1

That’s all for now folks, we’ve got a busy few months coming up, some street food projects in the pipeline plus we’re working on a more ‘unexpected’ collaborations with other purveyors of fine food and drink and venue owners.

Thank you for your continual love of our BBQ, if you keep on eating, we’ll keep on smokin’!

Sticky, bbq sauce, hugs
Sam & Shauna

 

 

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

Hoedown at The Lansdowne!

8 Jan

We’re super pleased to announce that from 6th February onwards, your girls at Hang Fire Smokehouse, are partnering with The Lansdowne Pub in Canton for more smokey good times. We’ll be there every Thursday and Friday night from 5pm ’til 9pm (or sold out, whichever comes first). Ya’ll know the deal by now, you’ll need to arrive early and we don’t take bookings.  You can most certainly expect that the good folks at The Lansdowne will have some cracking ales, ciders and hard liquor to wash the ‘cue down with. #cueacwrw

Lansdowne HF3

We’re looking forward to creating new weekly specials, adding new sides and generally getting creative with our ‘cue. We’ll soon have our sauces and rubs for sale for you to try at home, plus we’re working on some merchandise. Any proper BBQ joint is not a proper BBQ joint without a custom t-shirt!

Oh, and fancy this; @cffoodproject announced our new partnership on Monday with this article http://www.food-project.net/2014/01/at-work-with-hang-fire-smokehouse-part-2.html  and everyone got so excited that we trended on Twitter!

Twitter action

@walesonline got a bit excited too, big thanks for BBQ fan @Steffan_Rhys

http://www.walesonline.co.uk/news/local-news/hangfire-smokehouse-launch-new-venture-6472463

'ark at us in a glossy!

‘ark at us in a glossy!

OLIVE MAGAZINE We also featured in Olive Magazine this month, was a super surprise. It was down to the lovely @EatsForWales for that special mention. Some cracking recipes in the magazine, saw a great terrine idea that we’re thinking of substituting with loadsa BBQ! Maybe we should start working on our own recipe book? Or perhaps the BBQ terrine is a step too far?!

CELT BREWERY We got something lined up with the lovely folks at The Celt Brewery for the 1st Feb. It’s a Fire Festival – sounds a perfect way to party and keep warm! Super Furry Animals will be there talking about a beer collaboration, we’ll be there with BBQ and beer pairings plus they promise live art creation from a Chicago based artist plus a fire sculpture at midnight. Sounds pretty hot to us! Limited tickets and details from here http://celtexperience.com/Firerelease/

Ok, that’s it for now, we’ve got much work to do before Feb which mainly involves smoking all the meat in all the land as I think we’re going to be busy.

A big sticky BBQ sauce hug to everyone that’s supported us over the last 9 months. We’re overwhelmed with how amazing everyone has been to us, from bloggers to diners to friends and family. If you keep on eating, we’ll keep a-schmokin’

Whole lotta BBQ Love
Sam & Shauna