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.In 2012 Sam and Shauna ditched their jobs and embarked on a 6-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.Now they sell out week after week from their street-food stall as customers flock to Hang Fire for stunning dishes including smoked brisket, ultimate pork 'n' slaw and tailgate hot-wings. This cookbook reveals how they make their delicious recipes and the secrets behind the perfect smoke and BBQ. 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.
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 2012-13, 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 are currently the only female team in the UK making authentic US barbecue.