麻豆约拍

Five years ago Sam Evans and Shauna Guinn quit their city jobs to embark on a road trip across America to learn the secrets of American barbecue.

Enthused with the spirit of smoke and fire they returned to Wales with a mission, to spread their passion for outdoor cooking and change the way we barbecue.

Now, having written a best-selling cookbook, opened their own restaurant and won best street food or takeaway category at the 麻豆约拍 Food and Farming Awards, the queens of barbecue hit the road to celebrate the achievements of community champions across Wales and change the way we barbecue.

Using food to bring together the whole community, each cookout sees Sam and Shauna host huge parties to reward the work of a variety of organisations and individuals. They start by showing how to prepare the feasts on a small scale before upscaling to feed hundreds at large cookouts.

Sam and Shauna continue their meaty adventures at the Llandysul Paddlers Club in the heart of Ceredigion, where they cook almost 40 kilograms of meat over an open fire under a hand-built willow dome. They are celebrating the amazing work the club does for the local community. With over 100 hungry paddlers to feed after a big competition, Sam and Shauna do their own unique take on a kebab, with steak, chimichurri and a fire-roasted salsa, all wrapped in a homemade flatbread. They have a week to teach the paddlers and the volunteers who run the club how to make and cook the dishes. With the help of the community, they build a huge willow dome using willow cut from the banks of the river and hang all the meat from it to cook. The whole club gather to eat their food and celebrate with their big cookout.