Hang Fire BBQ
Winners of BBC Food Awards 'Best Street Food' and Observer Food Monthly 'Best Restaurant'. Things are about to get very hot and smokey around here...
Samantha Evans and Shauna Guinn traveled to America in 2012 - 2013 on a roadtrip of epic proportions to find out 'what exactly is american bbq?'. Their mission was to attend masterclasses, listen to pearls of wisdom from backyard and competition 'cuers' alike and try as much bbq as possible. Their adventures saw them help cook for a rodeo in Houston (50 briskets, 300 chickens and 200 racks of spar
31/05/2024
Posted • .kitchen Tomorrow marks the start of Pride Month 🏳️🌈 so we’re throwing a party the only way we know how - with a riot of colour, fabulous guests and incredible food & drink! 🎉
tebbutt and are joined by a rainbow of culinary talent that include barbecue Queens , culinary magician and champion chocolatier ! 😍 Plus TWO sensational guests…West End star and Strictly Come Dancing finalist and award-winning stand-up comedian ! 🤩
There will be colourful foodie moments from the BBC archives featuring , , , and ! 🙌
Join us for a celebration of joy, inclusivity and good times! Live across & ! 🌈✨
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29/05/2024
Lovely afternoon BBC Radio Wales with the lovely Benny! Now available on BBC Sounds. Tune in for the most delicious Welsh lamb & Pembrokeshire new potatoes recipe 🏴
https://www.bbc.co.uk/sounds/play/m001zlcw?partner=uk.co.bbc&origin=share-mobile
29/05/2024
Thanks for having on and Radio Wales today for the mid week menu. We love hanging out and talking food and BBQ with
BBQ Leg of Welsh lamb with Mint and Oregano dressing and
Warm Pembrokeshire Earlies Salad
1 small leg of lamb, about 1.5kg, butterflied (ask your butcher to do this for you)
For the dressing
1 large pack mint (about 100g), leaves picked
1 small pack Fresh oregano, leaves picked
3 garlic cloves
2 tsp cumin seeds, toasted and ground
2 lemons, juiced and zested
150ml Extra Virgin Olive oil
1tsp sea salt
For the potatoes
800g Pembrokeshire Earlies potatoes, halved
100g peas, frozen
2 spring onions, finely sliced
200g Greek yogurt
Salt and cracked black pepper to taste
First, make the dressing. Put all the ingredients in a food processor and blitz to a chunky paste, split equally into three dishes.
Use one third to marinate the lamb for at least a couple of hours, or up to 24 hrs before. We like to pierce the lamb all over with a paring knife ensuring the marinade really gets into the meat. To cook the lamb, set your BBQ up for indirect cooking, meaning coals on one side, when your BBQ is on medium high, around 160-180C, grill the lamb, flesh-side down, for about 8-10 mins, then flip it over and cook on the fat side for about 5-7 mins until charred and sizzling. Move the lamb to the indirect side (the side with no coals) and cook with the lid down until you desired doneness. We prefer our lamb medium-rare to medium, so around 53-54C internal temperature. When the lamb is cooked to your liking, leave it to rest for 10-15 minutes before serving.
To make the potato salad, boil the potatoes until just cooked, around 12-13 mins. When they’ve got about 2-3 minutes left, add the peas. Drain and leave to cool. Toss the spring onions through the potatoes and peas, then dress with remaining dressing and yogurt
To serve, carve the lamb into thick slices. In a bowl, mix the resting juices with the remaining dressing and pour over and serve alongside the potato salad.
25/05/2024
Fantastic demo to a great crowd . Three classic sandwiches in 30 mins 🙌🏻
Prawn Katsu, smoked chicken salad & beef, ale and frites. Thanks to everyone who came. It’s our third year doing this festival and we always feel very welcome. Cheers y’all!
🔪🔪
Back on the road this weekend and this times it’s 🔥
New and exciting for this year is our Saturday night supperclub with and good friends & . Tickets now on sale and limited numbers, so get in quick. Bookings via .sporadic website.
https://nomadicsporadic.odoo.com/event/christchurch-food-festival-supper-club-35/register
Can’t wait to catch up with the lovely & on the demo stage. We’ll be demo’ing on Saturday and supperclubbing in the evening.
Christchurch food festival is one of the remaining free food festivals in the UK and guaranteed fun times. Come join us!
See you there 🔥
26/04/2024
Fantastic day cooking, grilling, smoking & recipe testing for Pub in the Park with Tom Kerridge & Friends X Kamado Joe UK🔥
Grab your tickets now!
https://www.pubintheparkuk.com/marlow
2024’s recipes incoming 🔥🔥🔥
Howdy folks, just catching you up on where to find us up and down the country this Spring, Summer and Autumn. We’ll be hosting and cooking a feasting experience at Christchurch Food festival. We’ll have a restaurant at Pub in the Park: Marlow, Reigate & St Albans.
We’ll also be cooking a feast at Howarden Estate in Flint in August, plus keep your eyes peeled for a very special, immersive woodland fest experience from us at the end of September in South Wales.
Hope to see you guys, and as always, please come say ‘Hi’, we love to see you!
APRIL 27 - TubbyFest, Glocs
MAY 16-19 - Pub in the Park, Marlow
MAY 24-25 - Christchurch Food Fest, Dorset
MAY 26 - Big Retreat, Pembrokeshire
JUNE 28 -29 - Pub in the Park, Chiswick
JULY 12-14 - Pub in the Park, Reigate
JULY 19-21 - Smoke & Fire Fest, Ascot
AUG 3 - Howarden Summer Camp, Flintshire
AUGUST 16-18 - Camp Bestival, Shropshire
AUGUST 23-25 - CarFest, Baisingstoke
AUGUST 30 - 1st Sept - Meatopia, London
SEPT 6-8 - Pub in the Park, St Albans
SEPT 13 - 15 - Ludlow Food Fest, Shrops
SEPT 20-22 - Abergavenny Food Fest, Monmouth
SEPT 27 —29 Fire Festival, Wales (more details in a special announcement)
19/04/2024
Very excited to be back at The Big Retreat Festival again this year.
This is such a lovely local festival in our beloved Pembrokeshire, Wales. The setting is truly stunning and there’s lots going on all weekend. Perfect for anyone who wants to just chill out and slow down.
**🌟 Big Retreat Festival Announcement: Chef’s Kitchen Line-Up Reveal! 🌟**
We are ecstatic to announce this incredible duo are joining us in the Chef’s Kitchen at the Big Retreat Festival - the dynamic culinary duo, Sam and Shauna of ‘Hang Fire’! 🍖🔥
Sam and Shauna embarked on a game-changing, six-month BBQ journey through the Southern US nearly a decade ago. This adventure was the genesis of ‘Hang Fire’, a venture that has established them as UK’s lead ambassadors for outdoor cooking. 🇺🇸➡️🇬🇧
Their commitment to sustainable and ethical cooking has not only endeared them to food lovers but has also garnered them a series of prestigious awards. Their accolades include:
- Winners of the coveted Observer Food Monthly ‘Best Restaurant’ award 🏆
- Awarded Slow Foods UK ‘Best Restaurant’ 🌿
- Winners of BBC Food and Farming Awards ‘Best Street Food’ 🍽️
- Recipients of the NatWest ‘Entrepreneur of the Year’ award 🚀
Beyond their culinary exploits, Sam and Shauna have made significant strides in media. They are the beloved creators and hosts of BBC One’s ‘Sam & Shauna’s Big Cookout’, have appeared on numerous TV and radio shows, and are the authors of the bestselling cookbook ‘Hang Fire; Adventures in American BBQ’. Their expertise has also been featured in national food and drink publications, solidifying their status as influential figures in the culinary world. 📚📺
As the Big Retreat Festival draws near, we invite you to join us in celebrating the arrival of Sam and Shauna. Get ready for a culinary voyage that promises to tantalise your taste buds and elevate your outdoor cooking game. 🌳🎉
Stay tuned for more exciting updates.
Your festival experience is about to get a scrumptious upgrade! 🌟
Loved cooking with our lovely neighbour, Jume, today. Originally from Northern Thailand, her cooking is typically Isan style (which we LOVE). Jume shows us how to make her ‘Moo Ping’ pork skewers. Simple, tasty and tender as hell.
(And if you’re lucky enough to live in Llantwit Major, you can get takeaway from her on Friday nights!)
To make Moo Ping you’ll need:
500gms Pork Shoulder
150gm Pork Back Fat
100mls Pineapple Juice
2tbls Light Soy Sauce
2tbls Soft Brown Sugar
2tbls Oyster Sauce
1tsp Thai pork granules or 1/2 a crushed pork/ham stock cube
6 cloves garlic
4 coriander roots or 2bl Coriander seed
Make the marinade as we did in the video, slice the pork very thin, but the fat a little thicker. Mix well and ideally marinade for 3hrs refrigerated, or overnight is even better. Skewer the meat and fat then grill direct over charcoal for the most authentic taste - just as they do Streetfood style in Thailand. Serve with sticky rice.
Jume’s technique was take a bite of pork and immediately stuff a sticky rice ball straight in your mouth - hence why we look like happy hamsters eating! 😂
Music: You & Me
Musician: Ikson
06/04/2024
Can’t wait for this 🔥🔥🔥
AKA FRIENDS FEST! ALL STAR CAST FOR OUR FIRST EVER TUBBY FEST 🤩🤩🤩🤩 HUGE LOVE TO EVERYONE INVOLVED, CAN'T WAIT FOR THE DAY! YA'LL ARE IN FOR A TREAT!!! 🔥💪
Remembering the lovely vegetarian cook we did with the for Big Cookout. Loved making this black bean chilli, vegetable kebabs and jackfruit with Anoup, Varsanti and Varsha. There is a huge Gujarati community is south Wales and it was a pleasure cooking up BBQ dishes with an Indian twist 🇮🇳🙏🏻
Some questionable dance moves from us! Thinking we’ll stick to cooking 😜
Excellent camerawork and the best director in the business 🔥
Expert charcoal making from .
23/03/2024
BBC iPlayer & BBC Two 🔥🙏🏻
Sam and Shauna's Big Cook-Out - Series 2: Episode 2 Sam and Shauna celebrate Cardiff's Gujarati community with an epic vegetarian cookout.
by is officially launched! Congratulations Gen on your 13th cookbook. We absolutely love it. You really know how to throw a party. Fantastic beers . Thanks for the delicious nibbles.
Hoping lots of money was raised for . Expert raffle skills
So good to catch up with legends of the food and fire scene 🔥
.homayoonfar .
Go buy book 🐟
23/03/2024
Big Cookout is back on BBC Two today at 12:30pm 🙏🏻 🇮🇳
One of THE best 30 mins of telly you’ll see. Loved cooking this huge vegetarian banquet with the and the community in Grangetown, Cardiff.
Samantha Evans and Shauna Guinn celebrate Cardiff’s Gujarati community with a vegetarian cook-out, building a special giant multi-layered grill that several people can use at once to cook all the vegetables. The duo learn how to make an avocado and mango chutney using a recipe that has been handed down through the generations
This is also the episode where we make our own charcoal with the fuel legends .
Available BBC iPlayer 🔥
THE GREEK-ISH DOUBLE CHEESEBURGER
How about a Greek salad in a double-stack burger made with award-winning ‘Pembrokeshire Lamb’ Hogget mince? Let’s add lashings of whipped feta and creamy, squeaky halloumi and a lick of sweet chilli sauce. Yamas!
1kg Hogget Mince
4 Square Ciabatta Rolls, sliced in half
2 packs Cypriot Halloumi
1 red onion, sliced into rings
1 bottle Welsh Mountain Saucery Sweet Chilli Sauce
Whipped Feta:
1 pack Greek Feta
170gms Greek Yogurt
2tbls Greek EVO
1 garlic clove
Squeeze of fresh lemon juice
Pinch of Cracked Black Pepper
Greek Salad:
¼ of a cucumber, deseeded, diced
1 tomato, deseeded, diced
Handful of kalamata olives, stoned, chopped
Small handful fresh parsley
Small handful of oregano
2tbl Greek EVO
Squeeze of lemon juice
To make the whipped feta, add all of the ingredients to a food processor and whizz until smooth and creamy, transfer to a jar or bowl and keep refrigerated.
Separate the hogget mince into 8 x 125gm balls. Take a piece of parchment, shape the burgers into large squares, larger than the bun and a thin as possible (the patty will shrink during cooking).
For the Greek Salad, add all the ingredients into a bowl, mix well.
Heat up a flat plate or a large frying pan. Brush your ciabatta buns on the inside with EVO and toast. Make sure the pan or flat plate is very hot, brush your halloumi with a little oil and working in batches, fry your halloumi until golden and crispy.
To cook your hogget patties, add a little oil to the pan or flat plate. Place on your patties two at a time, again, working in batches. Using the piece of parchment as a barrier, place on top and press down with a spatula, a smash burger press or anything heavy. Cook for 2-3 minuets either side.
To bring the burgers together, generously coat the top and bottom of the bun with whipped feta, then a few spoonful’s of Greek salad. Lay some sliced onion on two patties, two slices of halloumi on each, then brush the halloumi with sweet chilli sauce. Lay one loaded burger on top of the other and transfer to the ciabatta bun.
Full recipe on website
16/03/2024
A huge thank you to the legend that is George North for asking us to create a protein-packed BBQ feast (3 years ago today). Was an honour to feed the entire Welsh rugby team and chat BBQ with one of our nations greatest players. 120 caps, 47 international tries (so far!) and one of the nicest men in rugby. Thank you George, you’ve done us all proud.
….Would also like to think our BBQ contributed to Wales being overall champions and triple crown winners in 2021 😂
08/03/2024
Happy Friday y’all!
Delighted to be on route in London with the lovely people X . Just look at this chef demo line up! Can’t wait to cook up a storm and catch up with the best in the business 🤠
04/03/2024
Stunning food, wonderful service and fantastic company today . Everything cooked to perfection coupled gorgeous Spanish wine 🍷
Lovely to catch up with Martin & Roo to plot and plan this years festival.
Sorry we missed you . The team did you proud! Exceeded our expectations and we’ve been three times 🔥
14/02/2024
Posted • are joining us for Weekend 3 of Summer Camp. 🔥🧡
Passionate about great food, Sam and Shauna are the brains behind the operation, regularly writing for The and . They also appeared on the BBC’s Big Cookout, and have their own cookbook, the HangFire Cookbook.
They will be cooking up a feast over the flames for you all to enjoy at Summer Camp and we can’t wait.💥 🎟️ Book your ticket via our website now.
13/02/2024
Delighted that Queerly Beloved is back on your airways to celebrate LGBT history month. We loved making this show which celebrates 10 years of same-sex marriage in Wales 🏳️🌈
Thanks to all the wonderful contributors Lissa Ovdenlate Amy Skinner Michelle Skinner Lindsay Cordery-Bruce Let Them See Cake Samm Buca Pinkbutterfli Debbie Wilcox, Fabi, Hannah Blythyn, Noel Sullivan and James Bennet.
Huge thanks for Ffion Meleri Rees at Telesgop for helping us make the programme. Thanks to BBC Radio Wales for telling the story.
Big thanks to the very talented Paul James for his very talented photography.
https://www.bbc.co.uk/sounds/play/m001mymh?partner=uk.co.bbc&origin=share-mobile
Available BBC Sounds
Queerly Beloved - Sam Evans and Shauna Guinn discuss same-sex marriage in Wales - BBC Sounds Sam and Shauna explore same-sex marriage in Wales, ten years after it was legalised.
12/02/2024
Gutted that we couldn’t make it last year, but we are back this year for more meat, music, fire and friendship. Tickets on sale now!
🌟 The countdown is officially on! 🌟 With so much excitement brewing and time flying, we're thrilled to unveil new world-class competitions and introduce an entirely new zone - welcome to our Bark Park zone! 🐾🔥 Stay glued here to be the first to discover what incredible experiences we have lined up for all our visitors this year. 🌟👀 Don't miss out on the fun!
Tickets of sale now at wwwsmokeandfirefestival.com or from Ticketmaster 🎉
# Ascot 🍖🔥
11/02/2024
Posted • Love bites: if you’re feeling gloomy about the state of the world, I can highly recommend asking someone what their defining romantic dish is. Interviewing .gill.food and about the dishes that represent love to them and which they love to make for each other, I was often surprised, always delighted and overwhelmingly, heartwarmingly moved by their responses. To understand the value of that first cup of tea in the morning; of the comfortable routine of a regular, nourishing dish; of the pure happiness brought by a simple supper of spaghetti and cabbage; is to understand the value not just of meals, but of all that meals can signify: simple pleasures, time spent together, the change in seasons, human ingenuity, discovery, familiarity, and love.
Thank you so much to all those chefs I spoke to, and to for commissioning. What a privilege it was to interview for and write.
Oh! And if you like this - you will LOVE my book Hungry Heart: A Story of Food and Love. Incidentally a great Valentine’s gift…
07/02/2024
This weekend folks! Cooking up a Mardi Gras inspired feast with Charlie Charcoal Oven 🔥
Join Sam & Shauna from for a sizzling Mardi Gras-themed BBQ and soul food masterclass this February! 🔥 Hurry, only 4 spots left to immerse yourself in the flavours of the season. Don't miss out – secure your spot now! 🍖🎉👩🍳
07/02/2024
Roll on the summer! Can’t wait to be back at Pub in the Park with Tom Kerridge & Friends cooking and hosting 🔥
Our Story
Samantha Evans and Shauna Guinn traveled to America in 2012 - 2013 on a roadtrip of epic proportions to find out 'what exactly is american bbq?'. Their mission was to attend masterclasses, listen to pearls of wisdom from backyard and competition 'cuers' alike and try as much bbq as possible.
Their adventures saw them help cook for a rodeo in Houston (50 briskets, 300 chickens and 200 racks of spare rib!) to helping an old mountain man repair his even older drum smoker deep in the Appalachians' and being entrusted to spice rub secrets that they have to 'take to the grave'. They attended masterclasses by competition winning barbecuers and traveled around eating the very best (and sometimes the very worst) barbecue in the world.
Having experienced all the major State variations, they're not only confident that they are able to recreate authentic southern style bbq, but are equipped to elevate it to the next level using British produce with unique flavour profiles.
Samantha and Shauna have recently released their first cookbook ‘Hang Fire: Recipes and Adventures in American BBQ’ and have an upcoming BBC One TV show ‘Sam & Shauna’s Big Cookout’ which airs April 2018
Things are about to get very hot and smokey around here...
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