Latest news with #PatConway
Irish Examiner
10-05-2025
- General
- Irish Examiner
The Menu: The Irish barbecue scene has evolved at a mighty clip
Aa I write this in late April, I am like most Gaels — bewitched by a mini-heatwave, drugged to the gills by endless sunshine, deluding myself that it will last forever. Shorts? Check. Sunnies? Check. Flipflops? Check. Cold beer, even on a school night? Check. And what shall we eat? Why, barbecue, of course. That primal fragrance of burning fat and charring meat is already wafting in the still 'summer' air outside my window, for it is an immutable principle that — on rare occasions when the otherwise prodigal sun favours the oul' sod — the Gael fires up the barbecue. The barbecue is a comparatively recent arrival to Ireland. Indeed, while the rest of the world established a genetic heritage hundreds of thousands of years in the making, since man first slung a sabre tooth sirloin on smouldering coals, we never really had much history of cooking meat over live fire. We rarely ate the stuff in the first place, prizing live cattle as a status symbol and predominantly eating dairy produce. When we did eat meat, we boiled it in a fulacht fiadh. When I was a child, 'barbecue' entailed sausages grilled in the oven but then, a radical departure, eaten out in the back garden. If it was a serious heatwave, the dining room furniture was hauled out as well. The first proper barbecue 'equipment' in Ireland was those charcoal-filled foil pans from the supermarket which introduced the extreme sport of food poisoning to a nation then so fearful of 'under-cooking' anything at all — animal, mineral, or vegetable — that a good 30 minutes was tacked on to all recommended cooking time, even frozen peas, 'just to be on the safe side'. When faced with cooking raw meat on these new-fangled foil gadgets, only a roaring inferno would suffice. Flames near licking rooftops as we rapidly blackened burgers to a crisp, only to leave them raw and vaguely warm on the inside. The barbecue is a comparatively recent arrival to Ireland We had yet to hear the gospel of low and slow, to only begin cooking when the flame has died away and the real heat arrives. Since then, the Irish barbecue scene has evolved at a mighty clip. Many new Irish brought with them far superior techniques learned over generations of live fire cooking. Our own homegrown food heroes also began to lead the way. Andy Noonan's world-class annual Big Grill barbecue festival attracts star barbecue chefs and pitmasters from around the world, and introduced many Irish chefs to techniques they now employ in their own kitchens. My own 'Gurus of the Grill' are the doughty duo, Pat Conway and Jim O'Brien, of Smokin' Soul. When I first invited them in 2018 to feature at Grub Circus at All Together Now music festival, I had no real idea what to expect. They stole the show, exceeding all expectations, putting the primal into party as they delivered stunning dishes cooked over live fire over the entire weekend. And if Jim betimes appeared to be speaking in tongues, he was equally conversant in tongues of flame. He is the true savant of Irish live fire cooking — I suspect he even keeps fire as a pet. Now Smokin' Soul hosts its own festival, Feast of Fire (July 11/12/13) in its bucolic base in Wexford, where they also construct their mind-blowing 'grills', exquisitely engineered contraptions — some larger than a family car — selling to clients, domestic and professional, in Ireland and abroad. It is also where they host truly instructive live fire cooking courses — the most fun I've ever had at 'school'. The festival will be an edible extravaganza of meals and tasty titbits from a host of top chefs, including Aishling Moore and Kwanghi Chan. Held in a 'Big Top' circus tent, with just 300 tickets available, including camping, it is both all-inclusive and exclusive. No queues and freedom to move between various areas and activities. Kicking off with a welcome feast, there are no elitist VIP areas separating performers from audience, all mingling together for a completely immersive experience. Along with as much incredible food as you can put away, live entertainment continues into the night at, what I predict, will be one of the great Irish food events of 2025. TODAY'S SPECIAL When the Italian spicy spreadable sausage first arrived on Irish plates, any reticence around 'nduja was entirely to do with the word's pronounciation but it has now become ubiquitous, particularly on pizzas, and quality varies, but one of Ireland's finest charcuterie producers, Corndale Farm, knock it out of the park with their potent take on the Calabrian classic. Fierce and fiery of flavour, just a nip smeared on toasted sourdough is addictive but uses are myriad, including adding humongous heft to a homemade turbo-charged tomato sauce. Widely available, from M&S and good independent food stores, €6.50. Mowgli by the Sea Mowgli by the Sea (May 25), on Ballybrannigan Beach, in East Cork, is the first of Niamh Hegarty's BKultured summer series, supported by Five Farms Irish cream. A four-course sharing feast cooked live by chef Tom Hayes (Mowgli Roaming Kitchen), Brian's Wines pouring natural wines, BKultured kefir and Five Farms Irish Cream, all served up around the fire. From 5pm, €65, Book at Read More The Menu: May is when I begin growing food produce at home in earnest
Irish Independent
26-04-2025
- Entertainment
- Irish Independent
BBQ deals, demos and food tastings promised as free Grill Fest returns to Wicklow
The event is free to attend and includes a line-up of grill masters and drinks experts, showing you how to do everything with a BBQ from smoking, to grilling to pizza making. Pat Conway and Jim O'Brien, the dynamic duo behind Smokin' Soul, will host a live and interactive smoker demo, while Reggie White, the mastermind behind Reggie's Pizzeria in Rathmines, will share his expert skills in crafting the perfect Neapolitan style pizza, demonstrating how to achieve that irresistible crust right on the grill. All the way from Co Derry, Emily and Norman from Lo & Slo BBQ run their Wild and Fired BBQ School at the historic Brookhall Estate. They will be bringing their live and interactive demonstration, where they will serve up tomahawk steak tasters sizzling on hot coals. Bringing his passion for local flavours and mixology expertise, Oisín Davis, the driving force behind Great Irish Beverages and a dedicated advocate for Wicklow's food and beverage producers, is set to feature his bespoke 'Wicklow Cocktail Demo'. Oisín will showcase innovative cocktails that highlight the county's finest spirits and local produce. Keith Cooks, a proud ambassador for Charbroil grills, brings a wealth of expertise and creativity to the barbecue scene. From perfecting the art of smoking to grilling steaks and vegetables, Keith will be available to chat to all BBQ lovers about the versatility of Charbroil's innovative grilling technology. Joe Savage, a Ballymaloe alumni and seasoned food and fire chef, will be armed with the finest cuts from Keith Grant's butchery demonstrations. Joe will take centre stage once again on the Celtic Kamado grill. Keith Grant will also be demonstrating his traditional butchery skills with his own unique wit and flare. Known for talking the talk, catch him hosting a unique butchery demonstration that will inspire any meat and BBQ enthusiast. Grill Fest runs from 12pm to 4pm on Monday, May 5, at Glen of the Downs, and is open to all.
