The Hang Fire Cookbook: Recipes and Adventures in American BBQ by Samantha Evans and Shauna Guinn

  • Hang Fire almost all-purpose rub (page 26)

    from The Hang Fire Cookbook: Recipes and Adventures in American BBQ The Hang Fire Cookbook by Samantha Evans and Shauna Guinn

    • Categories: Spice / herb blends & rubs; Cooking ahead; American
    • Ingredients: paprika; light brown sugar; garlic granules; onion powder; chipotle chilli powder; celery salt; ground allspice; cumin seeds; fennel seeds
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  • ISBN 10 1849497656
  • ISBN 13 9781849497657
  • Linked ISBNs
  • Published May 05 2016
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

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.

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