La Caja China: Mid-Summer Pig Roast in Ireland

For St John’s Eve 2018 I cooked Irish sausages on a charcoal grill. It was a little underwhelming. So I suggested that the school acquire a pig roasting box so we could try something a little more ambitious this year. La Caja China, the makers of the famous Cuban-style pig roasting…

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Local Flavors: Irish Charcoal

A year ago, while eating a pulled pork sandwich at the Eatyard in Dublin, I noticed the name “Irish Artisan Charcoal” on a steel plate attached to a barrel smoker. Since I moved to Western Ireland in January, I have sorely missed my Texas offset smoker. And I eagerly await…

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Moving the BBQ Smoker to Ireland

Dear Friends: On December 31, my entire family (including Frances, the Basset Hound) will embark on a one-way flight to Europe. After toasting the “Happy New Year” aloft, we will land in Paris, hop a flight to Dublin, rent a van, and drive to Ballyvaughn on the West Coast of…

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Portrait of Irish BBQ as a Young Art

The Pitt Bros Barbecue Test Lab is a repurposed shipping container in the incredibly hip EATYARD, a gathering spot for food trucks and other street food vendors in Dublin. Pitt Bros BBQ restaurants has two brick and mortar locations plus the food stand at EATYARD, making it the largest barbecue chain in…

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The Campaign for Real Barbecue

My longtime friend John Shelton Reed talked me into joining his barbecue group, The Campaign for Real Barbecue. The organization started in North Carolina to combat the sinking standards there. Many barbecue joints have abandoned cooking with wood or coals and are now roasting their pork shoulders in gas or electric ovens. They…

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Beef Ribs Are Hot

Beef ribs are in the spotlight lately. It’s all about the flavor: a well-cooked beef rib is just as succulent as a perfectly cooked brisket, but with a softer, silkier texture. Louis Mueller’s in Taylor has been cooking beef ribs since they opened. And Pecan Lodge in Dallas has gotten…

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BBQ Season

Tomorrow is Father’s Day–and I will be celebrating as usual at the Annual Millheim Father’s Day Barbecue. Come eat some barbecued beef, pork and mutton and gamble for cakes at the cake walk. Millheim Harmonie Verein’s Annual Father’s Day Barbecue Father’s Day Millheim Harmonie Verein’s Dance Hall 3384 FM 949…

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Camp Brisket Highlights

At the first Camp Brisket on January 11 and 12 at Texas A&M Meat Science Center in College Station, Dr. Davey Griffin helped us understand the mysteries of barbecueing a beef brisket by dissecting one and showing us where the different muscles and fat pockets intersected. Then Dr. Jeff Savell…

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