Dwain Pannell
TVWBB Hall of Fame
...Because everything Irish isn’t boiled...
http://bbq.about.com/od/regionalandethniccooking/a/aa031106a.htm
Every September barbecue fans from all over the world flock to Lisdoonvarna, Ireland for the World Cup Barbecue Championship. Before you think this is some cheap grilling contest, they knew enough to award legend Paul Kirk the grand price one year. This isn't a new thing, either. The recipe for the famous Maguire's Barbecue Sauce was written down in the 17th century and lost in a family bible, only to be found again recently.
This tomato-based sauce is mild in flavor with a Worcestershire taste.
Not only does Ireland know all about real barbecue but they buy gas and charcoal grills at a rate that has attracted the business of manufacturers all over the world. Virtually any grill or smoker you can buy in the United States can be bought on the Emerald Isle.
With one of the fastest growing economies in Europe, the Irish are hitting the patio and they are grilling.
https://en.wikipedia.org/wiki/Regional_variations_of_barbecue#United_Kingdom_and_Republic_of_Ireland
Barbecuing is a popular al fresco cooking and eating style, common in both the United Kingdom and Republic of Ireland. Many homes in both countries have a barbecue, usually located in the home's back garden. Most popular are steel-built kettle and range-style barbecues with wheels to facilitate moving the equipment, but permanent brick barbecues are also common.
In recent times, barbecue cook-off competitions have started to take place in the British Isles, similar to those held in the United States, Canada, continental Europe, and Australia. Some competitions allow teams, as well as individuals from various countries to compete against each other.
The most common foods cooked on British and Irish barbecues are: chicken, hamburgers, sausages, beef steaks, corn-on-the-cob, shish kebabs, and vegetarian soya or Quorn-based products, cooked by grilling, baking or a combination of both methods. Vegetarian products often require extra attention due to their lower fat content, weaker structure, and tendency to stick to grill plates and griddles. Less common food items include: fish, prawns, lobster, halloumi (cheese), squashes, potatoes, plantains, asparagus, beetroots, pork fillets, pork patties, and pork or beef ribs. Similar to the United States, barbecue sauce is sometimes spread on the meat before or during is cooking. All of the major supermarket chains now offer a range of barbecue products, although availability is usually limited to the barbecue season (late spring to early autumn).
Modern British cuisine, including barbecuing, is often cosmopolitan in nature, drawing on traditions and influences from the nation's multi-ethnic minority communities and around the globe. Generally the British barbecuing style tends to most closely resemble that of North America and Australia, however.
It makes perfect sense for the Irish to enjoy both barbecue and grilling. Having long been a major producer of meat products and well versed in a wide range of preserving techniques the Irish have given us a long tradition of down to earth food. Now, with the word of barbecue spread on the winds of the internet and mass market production of grills and smokers the Irish can finally stand up on their long tradition of folk cooking and welcome a new age of grilled and smoked foods.
...Of course, corned beef and cabbage are an Irish-American dish and not a favorite of Ireland, but still a good meal.
So when you want to celebrate Ireland don't jump to conclusions, fire up the grill, stock up on the whiskey (a tradition from St. Patrick himself) and have a good hearty meal.
http://bbq.about.com/od/regionalandethniccooking/a/aa031106a.htm
Every September barbecue fans from all over the world flock to Lisdoonvarna, Ireland for the World Cup Barbecue Championship. Before you think this is some cheap grilling contest, they knew enough to award legend Paul Kirk the grand price one year. This isn't a new thing, either. The recipe for the famous Maguire's Barbecue Sauce was written down in the 17th century and lost in a family bible, only to be found again recently.
This tomato-based sauce is mild in flavor with a Worcestershire taste.
Not only does Ireland know all about real barbecue but they buy gas and charcoal grills at a rate that has attracted the business of manufacturers all over the world. Virtually any grill or smoker you can buy in the United States can be bought on the Emerald Isle.
With one of the fastest growing economies in Europe, the Irish are hitting the patio and they are grilling.
https://en.wikipedia.org/wiki/Regional_variations_of_barbecue#United_Kingdom_and_Republic_of_Ireland
Barbecuing is a popular al fresco cooking and eating style, common in both the United Kingdom and Republic of Ireland. Many homes in both countries have a barbecue, usually located in the home's back garden. Most popular are steel-built kettle and range-style barbecues with wheels to facilitate moving the equipment, but permanent brick barbecues are also common.
In recent times, barbecue cook-off competitions have started to take place in the British Isles, similar to those held in the United States, Canada, continental Europe, and Australia. Some competitions allow teams, as well as individuals from various countries to compete against each other.
The most common foods cooked on British and Irish barbecues are: chicken, hamburgers, sausages, beef steaks, corn-on-the-cob, shish kebabs, and vegetarian soya or Quorn-based products, cooked by grilling, baking or a combination of both methods. Vegetarian products often require extra attention due to their lower fat content, weaker structure, and tendency to stick to grill plates and griddles. Less common food items include: fish, prawns, lobster, halloumi (cheese), squashes, potatoes, plantains, asparagus, beetroots, pork fillets, pork patties, and pork or beef ribs. Similar to the United States, barbecue sauce is sometimes spread on the meat before or during is cooking. All of the major supermarket chains now offer a range of barbecue products, although availability is usually limited to the barbecue season (late spring to early autumn).
Modern British cuisine, including barbecuing, is often cosmopolitan in nature, drawing on traditions and influences from the nation's multi-ethnic minority communities and around the globe. Generally the British barbecuing style tends to most closely resemble that of North America and Australia, however.
It makes perfect sense for the Irish to enjoy both barbecue and grilling. Having long been a major producer of meat products and well versed in a wide range of preserving techniques the Irish have given us a long tradition of down to earth food. Now, with the word of barbecue spread on the winds of the internet and mass market production of grills and smokers the Irish can finally stand up on their long tradition of folk cooking and welcome a new age of grilled and smoked foods.
...Of course, corned beef and cabbage are an Irish-American dish and not a favorite of Ireland, but still a good meal.
So when you want to celebrate Ireland don't jump to conclusions, fire up the grill, stock up on the whiskey (a tradition from St. Patrick himself) and have a good hearty meal.
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