It may surprise you to know that we didn’t grow up slathering whole hogs with vinegar or digging fire pits on Welsh beaches in pursuit of the perfect Hawaiian-style pig! We once ate burnt burgers instead of burnt ends and sauced our meat solely with ketchup…
Fast forward five years – via our life-changing journey through the Southern States, an award-winning street food venture, and many secrets shared and lessons learnt – and we’re finally ready to share our obsession with smoke and fire with you in our first self-penned tome.
The Hang Fire Cookbook relives tales from our USA road trip and reveals how to create our delicious recipes (with the secrets behind that all-important smoke and BBQ perfection!) We explain the basics of getting started with a home smoker and the different types of wood, rubs, cures and brines that work best with certain types of meat. Our approach is pretty simple: get the best ingredients – always locally sourced if you can – cook them low ‘n’ slow, and tuck in!
Available to purchase here.