Tag Archives: wings

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

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

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