The Hang Fire Cookbook: Recipes and Adventures in American BBQ Hardcover – 5 May 2016
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About the Author
Sam Evans from Wales and Shauna Guinn from Northern Ireland gave up high-flying careers in London to embark on their dream of discovering the secrets of American barbecue. After a 6-month US road trip from 2012 to 13, on their return to the UK they realized their dream of setting up Hang Fire Smokehouse, first as a pop-up in Cardiff, and then as an acclaimed street food stall. They won the 2015 BBC's Food and Farming Award for Best Street Food, and in 2016 opened their first Hang Fire restaurant at Barry Island, Wales.
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Top customer reviews
So far, I have made BBQ baby back ribs, with their rub recipe and also brisket with their rub too. The BBQ beans were also a hit, lovely authentic smokey flavour. Great that the recipes for rubs are by easy measures like tablespoons. The photo I've added is of a whole brisket, and the ribs that I got to try out, on my Weber Smokey Mountain it took 5 hours for the ribs, and 10 for the brisket, this is low and slow cooking at its best. The SmokeBark ring round the brisket was champion, and super moist too.
Tons more recipes to keep me happy this summer!!!
They had taken over the kitchen of a pub in Splott, and the place was packed.
They were very friendly, the food was excellent, and it encouraged us to buy a smoker.
Have bought their book, and if you're interested in long & slow smoking, you need this too.
There are more complex books, but they don't have the range of the HangFire one.
Whenever we've thought "Let's try to smoke X", there's a recipe and helpful tips here.
This would be a good first smoking book, and a useful reference guide for anyone.
They seem like good eggs too.
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