When it comes to our recipe for barbecue success, we believe you can’t beat our holy trinity for a good time:

Fantastic food, awesome music, fab friends – cooking in the great outdoors and sitting right in the middle of it all. This formula may seem like a basic principle, but it's one that continues to guide through our adventures.

More than just a cookbook…

Hard to believe May is almost over, but for us that can only mean one thing: BBQ season has arrived!!! Perfectly timed with the launch of our lovely new paperback edition of The Hang Fire Cookbook!

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Watch Series Two Now!

Things’ve been heating up here in the land of BBQ, with the launch of our brand new series of Sam and Shauna’s Big Cook-Out on BBC One Wales. Hard to believe it’s been a whole year since Series One first aired! Now we’re back on the road celebrating the achievements of community champions across the Welsh nation and experimenting with unique barbecue flavours to represent the incredible people we meet along the way. Series Two sees some of our biggest challenges to date, from our first EVER all-out vegetarian cook-out to the mother of all seafood barbecues cooked in a giant pit on the beach!

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Mai-Thai Thighs

This dish is an adaptation of some tasty chicken we ate at a little Thai café just off Union Street in San Francisco. It borrows from classic Thai flavours and pairs with the citrus punch of a mai-tai cocktail. This marinade works well on all manner of chicken cuts, whether it be halves, whole or quarters.

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It’s all about the Slaws

In honour of Veganuary and a healthy start to the year, we’ve put together a couple of our favourite slaw recipes. For us, the key to a good slaw comes from balancing the vegetables and acidity to find that perfect balance of flavours. It needn’t be all about the mayo!

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