{"id":18720,"date":"2013-11-17T21:36:34","date_gmt":"2013-11-17T21:36:34","guid":{"rendered":"http:\/\/www.jomec.co.uk\/altcardiff\/?p=18720"},"modified":"2013-11-17T21:36:34","modified_gmt":"2013-11-17T21:36:34","slug":"cardiff-character-sam-evans","status":"publish","type":"post","link":"https:\/\/cardiffjournalism.co.uk\/altcardiff\/2013\/11\/17\/cardiff-character-sam-evans\/","title":{"rendered":"Cardiff character: Sam Evans"},"content":{"rendered":"

When you are at the top of your game, working as the Global Head of Creative for an international company, the next stage in your career progression would be a directorship or even an executive. That is the total opposite to what Sam Evans did.<\/p>\n

\"Sam

 <\/p>\n

Sam, who moved to London from Cardiff eight years ago, was working for a top medical devices company, when she packed it all in to travel America and set up her own BBQ restaurant.<\/p>\n

Along with her trusted travelling partner, Shauna Guinn, the pair now make up Hang Fire Smokehouse<\/a>; a barbecue restaurant that operates out of different pubs and clubs. Talking about the curveball of a life choice, she optimistically said, \u201cWe\u2019ll always have these careers to fall back on, but we\u2019re hoping now we\u2019ve made the big decision to start something for ourselves that we\u2019ll keep going.\u201d<\/p>\n

American adventure<\/strong><\/p>\n

As they set off across the pond, she was \u201cdetermined to start a business in the food industry,\u201d but neither was set on an idea. Sam had a passion for American style\u00a0barbecue before they jetted off, so \u201cthat was always on the back burner,\u201d she said.<\/p>\n

Partway through their journey, after hitting Texas, Georgia, Tennessee and the Carolinas, the backyard BBQ idea slowly became a possibility.<\/p>\n

Between giggling, Sam said, \u201cWe ate, slept and breathed\u00a0barbecue for five solid months!\u201d For the duration of her trip, she attempted to soak up as much knowledge as possible; she cooked at a rodeo, attended master classes and dined in as many\u00a0barbecue joints as possible.<\/p>\n

Tips and tricks<\/strong><\/p>\n

Sometimes the knowledge was hard to come by, especially because the chefs can potentially earn hundreds of thousands of dollars in competitions, and so may be reluctant to hand over their secrets. \u201cYou\u2019ll get some tips, but they will always hold a little back. Unless you crack out a bottle of Kentucky whiskey,\u201d Sam joked.<\/p>\n

As their adventure came to an end, the pair packed their bags full of tips and tricks and headed back to Cardiff to set the gears in motion. After landing on home soil, their Texan smoker eventually arrived and Hang Fire Smokehouse was born.<\/p>\n

No easy ride<\/strong><\/p>\n

Since first firing up their smoker, Sam hasn\u2019t looked back. Operating out of The Canadian pub on a Friday and Saturday, it\u2019s no easy ride. \u201cIt takes a whole week to prepare smoked food for a two night pop-up,\u201d she explains. Rustling up the pulled pork takes 48 hours and the chicken, brisket and ribs all take 24 hours. Then there are all the sauces and side dishes to make,\u00a0 \u201cfrom scratch, week on week.<\/p>\n

Abundance of ideas<\/strong><\/p>\n

When talking of the future, Sam has high aspirations and states, \u201cThe possibilities are endless.\u201d They have \u201can abundance of food ideas,\u201d as well as the possibility of catering large events. Due to the pop-up nature of the business, they aren\u2019t tied down and are both \u201clooking forward to 2014\u201d and what opportunities may come their way.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

One half of the team that makes up Hang Fire Smokehouse talks of their journey and what the future holds.<\/p>\n","protected":false},"author":252,"featured_media":18756,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[21],"tags":[3319,3320,366,3321,3322],"coauthors":[],"class_list":["post-18720","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-bbq","tag-hang-fire-smokehouse","tag-pop-up-restaurant","tag-sam-evans","tag-the-canadian"],"yoast_head":"\nCardiff character: Sam Evans - alt.cardiff<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/2013\/11\/17\/cardiff-character-sam-evans\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cardiff character: Sam Evans - 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