Smoke and Fire

I read over the weekend the Hang Fire girls (Icons passim) are going to be opening a restaurant in Barry early next year, and also:

Hot out the smoker, Hang Fire Smokehouse announce cook book deal

They have been crowned ‘Best Street Food’ by the BBC, were the first to bring slow and low BBQ to Wales, launched Wales’ first craft soda, fed international celebrities and served thousands of plates of American style barbecue at events up and down the country, but things just got bigger for Hang Fire Smokehouse, as they announce a brand new cook book for 2016.

The book will tell the story of their journey across America, including pictures and tales of their adventures, how do build your own smoker, detailed knowledge about grilling and smoking and will contain over 100 the recipes. The book is due for release in spring of next year.

You can't accuse them of sitting on their laurels.

In other BBQ related developments, when I made my excuses and left the pub on Saturday to attend to my smoking brisket in the slow cooker experiment, Kevin G told me about Harrison Ovens - artisan, charcoal fuelled, closed chamber, multi function ovens - manufactured ten or fifteen minutes walk from my house.

Pork belly, slow cooked in the Harrison S using indirect heat. Only one and a half hours to cook to perfection!
Posted by Harrison Ovens on Wednesday, 12 August 2015

Could there be some synergy here? We can dream.