Barbecued Pouldoody Bay Oysters

There aren’t a lot of Irish people who eat oysters. Which is a shame, since the island has some great ones. I try to recruit new oyster eaters when we have friends over for dinner. Raw oysters on the half shell are a tough sell, but hot smoked oysters, painted with…

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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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St. John’s Eve: The Ancient Irish Fire & BBQ Festival

Looks like I’ll helping out with the barbecue duties at the St. John’s Bonfire Festival at Burren College of Art.  June 23, Midsummer Night, the shortest night of the year, is celebrated all over Europe. In the pre-Christian era, Midsummer Eve was an Ancient Greek festival called Adonia. It was the…

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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 Generation Gap

At El Hidalguense, the Huatecan restaurant on Long Point Road in Houston, barbacoa de borrego is the special on Sundays. The seasoned lamb is cooked in a built-in pit lined with maguey leaves. The rich broth from the bottom of the pot is the first course, followed by barbecue lamb…

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World BBQ Tour

Houston “Where the Chefs Eat” Culinary Tours are offered by the Houston Convention and Visitor’s Bureau. Sunday, February 26, 2012: World BBQ with Chef Chris Shepherd and Robb Walsh Underbelly’s Chef Chris Shepherd and Cookbook Author Robb Walsh team up to showcase the best—and culturally-inspired—BBQ Houston has to offer. Of…

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