Blog
- →
Grill Game Ready
May 20
As BBQ season dawns in Ireland, I always have to approach with cautious optimism. The weather, as ever, cannot be trusted but when the sun does decide to grace the us with its presence, it’s a call to action for BBQ enthusiasts across the country. However, given Ireland’s penchant for unpredictable weather patterns, being armed with adaptable recipes is essential to make the most of those precious sunny days.
The perennial debate between charcoal and gas grills adds another layer of complexity to the Irish BBQ experience. Charcoal devotees swear by the smoky flavor imparted by burning hardwoods or charcoal briquettes, relishing the ritual of lighting the coals and tending to them throughout the cooking process. On the other hand, gas grills offer a level of convenience and control that appeals to many. With the simple turn of a knob, the burners ignite, and the grill reaches optimal cooking temperature within minutes, eliminating the need to fuss with charcoal or wait for it to reach the desired heat. Perhaps a slightly more reliable option for sunny day grill enthusiasts.
However, regardless of one’s allegiance to charcoal or gas, the key is having reliable recipes which require minimal effort and max pleasure. This week I have three which aren’t burgers and sausages and will help to up your grill game.
BBQ Seafood with Nam Jim
I am addicted to the nam jim dressing recipe here. It encapsulates all that I love about Thai cuisine, in it’s funky, spicy sour umami glory and makes the perfect liquor to douse the charred shellfish in hot off the grill. The seafood here is merely a suggestion, most will work well, though avoid white fish on the barbeque unless you fancy scrubbing charred bits off the grill for weeks to come.
Get the recipe here.
Orange Harissa BBQ Lamb
Summer lamb is an ideal BBQ meat, the coals provide a smokey contrast to the sweet meat. Both shoulder or leg of lamb deboned and butterflied work well here and are often overlooked for this seasons cooking. To balance the heat and sweetness of the lamb, grill radicchio and endive to accompany. In the absence of both bitter leaves which both barbeque beautifully, use baby gem or romaine lettuce heads, split in half.
Get the recipe here.
BBQ Brisket
In Texas, BBQ brisket is legendary, slow-cooked to tender perfection over wood smoke. This flavorful cut, from the cow’s lower chest, is the star of the recipe here for BBQ brisket buns. Enjoyed in slices or sandwiched in soft brioche buns, with bbq sauce and coleslaw will help step up your BBQ offering this summer.
Get the recipe here.
Share
