South Wales Echo - - TUCK IN -

T SEEMS Sam Evans and Shauna Guinn’s lives could not get any sweeter – or, rather, hick­ory smoked – as the pair of bar­be­cue mae­stros have taken their skills to prime­time TV with their new cook­ery show.

The duo, who em­barked on a lifechang­ing road trip to the south­ern states of the US six years ago and kicked off the pop-up street food rev­o­lu­tion in Wales, have worked hard to get to this place.

The show – Sam & Shauna’s Big Cook Out – takes the best of their cook­ing into Welsh kitchens.

While run­ning their fore­ver­booked-out restau­rant, Hang Fire South­ern Kitchen in Barry, Sam and Shauna trav­elled around some of Wales’ most ded­i­cated com­mu­nity groups film­ing the show and even get­ting in on the ac­tion with the likes of Bre­con Moun­tain Res­cue Team and Cefn Hen­goed’s Ma­jes­tics March­ing Band.

And as well as cook­ing with the groups, the TV show sees them vis­it­ing lo­cal pro­duc­ers and farms to source in­gre­di­ents for each cook out, as know­ing where their food comes from is key to their cook­ing.

Shauna says they ended up on the BBC’s radar af­ter win­ning the BBC Food & Farm­ing award for best street food in 2015.

“At the time the BBC were keen to get more women on their shows and the type of cook­ing we do really fit­ted into that ethos,” she says.

“Also, what we were really clear about is that we didn’t want to do a tra­di­tional TV cook­ery show, talk­ing to cam­era, do­ing our bit then going to sit in a trailer away from ev­ery­body.”

Their muck­ing-in ap­proach has taken them from busy, fran­tic pop-ups in Cardiff neigh­bour­hood pubs and at street food festivals to turn­ing their love of slow and low cook­ing into a fully-fledged bar­be­cue em­pire.

Sam adds that it is a “tri­an­gle” made up of food, gath­er­ings and mu­sic that al­ways flavours what they do.

“The TV show is a real man­i­fes­ta­tion of all those things – we are ac­tu­ally going into com­mu­ni­ties and teach­ing them how to cook and we ac­tu­ally have a big gath­er­ing at the end of each episode, and it’s real and gen­uine and fits in with how Shauna and I op­er­ate really. It’s our tri­an­gle of love!” she says.

The pair be­lieve that de­spite the un­pre­dictable great Bri­tish weather, cook­ing bar­be­cue food can be fun – and it’s down to keep­ing it sim­ple.

“What started as a love of Amer­i­can cook­ing and bar­be­cue turned into a love of cook­ing out­doors with good, eth­i­cally-sourced meat, so it’s a cook­ing show that’s very un­fussy and un­com­pli­cated be­cause most of the time we are out in a field with a chop­ping board, a knife, a bag of char­coal, some matches and the in­gre­di­ents,” says Shauna.

“So there’s no foams, no fric­as­sees, no fancy gad­gets, it’s lit­er­ally what­ever we can get.

“We’re on a mis­sion to in­spire peo­ple to cook out­doors.”

Sam adds: “Shauna and I bought the cheap­est bar­be­cue with a lid we could find from a DIY shop – fair enough, I did have to bring a span­ner in my pocket be­cause this thing was rick­ety and fall­ing apart – but it was 20 quid and that’s all you need.

“You can spend thou­sands on a bar­be­cue but we wanted to show that it wasn’t about the equip­ment, it was about the tech­nique.

“I’m not a bar­be­cue snob, if you’re out­doors and cook­ing and ex­per­i­ment­ing with your food and cook­ing out­side, I ap­plaud that, be­cause it’s about the pro­duce as well.”

Sam and Shauna’s cook-out cen­tre­pieces on the four-part TV se­ries will make your mouths drop. From bury-

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