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The Hang Fire Cookbook
Recipes and Adventures in American BBQ
Brief Description
Barbecue is a serious business. And for anyone who thought barbecue was about big, bearded blokes toiling over hot coals, think again: the Hang Fire girls are the real experts. Sam and Shauna ditched their jobs and embarked on a six-month road trip around the best...
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Format: Hardback
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The Hang Fire Cookbook
100 authentic recipes for American BBQ.
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Description
Barbecue is a serious business. And for anyone who thought barbecue was about big, bearded blokes toiling over hot coals, think again: the Hang Fire girls are the real experts.
Sam and Shauna ditched their jobs and embarked on a six-month road trip around the best barbecue joints in the southern United States. From Texas to Tallahassee, they learned the insider secrets of what makes barbecue great, were captivated by the thrill of smoke and fire, and back home in Cardiff they set out their meat manifesto in the form of Hang Fire Smokehouse.
The Hang Fire Cookbook reveals how they make their delicious recipes and the secrets behind the perfect smoke and BBQ, including stunning dishes like smoked brisket, ultimate pork 'n' slaw, and tailgate hot-wings. Sam and Shauna explain the basics of getting started with a home smoker and different types of wood, and what rubs, cures, and brines work best with certain types of meat.
Hang Fire's approach is simple: get the best ingredients, cook them low 'n' slow, and tuck in.
Book Details
INFORMATION
ISBN: 9781837834181
Publisher: Quadrille Publishing Ltd
Format: Hardback
Date Published: 01 May 2025
Country: United Kingdom
Imprint: Quadrille Publishing Ltd
Illustration: Full-colour photography throughout
Audience: General / adult
DIMENSIONS
Spine width: 26.0mm
Width: 193.0mm
Height: 256.0mm
Weight: 954g
Pages: 224
About the Author
Sam Evans from Wales and Shauna Guinn from Northern Ireland are fire chefs, street food pioneers, restaurateurs, cookbook authors, TV presenters, event hosts and all-out food obsessives. They started their BBQ brand ‘Hang Fire’ in 2013 after a pilgrimage around the Southern US states, immersing themselves in traditional communities and learning the art and science of American BBQ and Southern cuisine. They are credited with starting the Street Food and Pop-up movement in Wales and are trail blazers in the field of outdoor cooking. Having closed their restaurant in 2021 they now focus on teaching fire-foodies how to up their BBQ game all from our own backyard alongside festival hosting, recipe writing, private dining experiences, bespoke events and regular TV and radio appearances.
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