Hot & Fast Pulled Pork
Featured ·
Ingredients
2kg Pork Neck or Shoulder
GNL Pork Rub
GNL Sea Salt
Firefly California Apple BBQ S...
Meet Kate O'Driscoll - Brand Ambassador for Food on Fire
Kate is a passionate home cook, enthusiast for over fire cooking, and an amazing baker. She is obsessed with all things beer and food and is one of the nicest people on the Irish food scene.
Mo Chara Christmas Market 2022
We were delighted to be invited to take part in the Mo Chara Christmas market in Dundalk. Here are a few photos of the day.
10 Tips for Amazing Steak on the Barbeque
A well marbled steak with plenty of intra-muscular fat is essential. Think rib-eye (aka cowboy, tomahawk, cote de boeuf), or a cheaper cut like flank or skirt. Striploin is also beautiful on the BBQ but it needs to be cut really nice and thick.
3-2-1 Ribs: The Great Lie
Cooking what is essentially bones for 6 hours is overkill. If you want to follow the technique but still have some moisture and bite in your ribs then I recommend using half hours instead
Mutzbraten - A Special Barbeque Treat from Germany
Mutzbraten is smoked pork specialty originating from the Thuringia region of Germany. It consists of pork meat that is cut into pieces and then marinated in salt, pepper, & marjoram. Traditionally roasted over a birch wood fire, this meat dish is typically accompanied by sauerkraut and fresh bread on the side.
10 Tips for Amazing Burgers on the Barbeque
Make the perfect BBQ burger with our 10 handy tips from Pitmaster Ruairi Browne.
Brisket for Beginners
The "Big Daddy" of barbeque is the brisket. Anatomically speaking the brisket is the big flabby wobbly piece of meat that hangs between the front legs of cattle.
Weber Rotisserie Chicken
I always tell people that the first meat you should cook on a BBQ is chicken. Of all the meats it...
Bashcock Chicken
Whether you are camping, having a party, or making Sunday dinner this is the fastest and easiest way to cook a whole chicken.
Ooni or Roccbox Chicken Wings
We are the proud owners of a Gozney Roccbox and we have to say it makes the best chicken wings y...
Polish Inspired Barbeque Burgers from Food on Fire
Here is a video we made with our good friends Joanna and Pawel. We made 3 Polish inspired Irish b...
Skirt Steak
Skirt steak is one of my personal favourites. You won't find it in the supermarket, but a good butcher will get it for you. It is known in France as bavette d'aloyau, but be careful as bavette is usually flank steak. Skirt is the well grained steak that is often used in Mexican and Chineses cooking.
Irish Duck
We hear a lot about Irish beef and Irish lamb, but did you know that in countries that value duck, Irish duck is considered the best in the world? Did you also know that cooking duck over hot coals is probably the best and easiest way to cook it and to give you a crisp skin and rendered fat?
3-2-1 Lamb Ribs
Ingredients
1 lamb breast 1 tbsp Sea Salt 125ml apple juice for the marinade GNL Steak seasoning...
Beef Shoulder
We picked up a beef shoulder a few weeks ago and used it for our Cowboy Chilli. Beef shoulder is ...
Pitmaster Harry Soo visits Ireland
We had the pleasure of hosting Pitmaster Harry Soo on his recent visit to Ireland. Harry is a leg...
SPOGA-GAFA 2022
We attended SPOGA-GAFA in Cologne this week (June 2022) and took loads of photos. Hopefully they ...
Vegan Witnesses
Whilst living in Birmingham in around 1995 I became friends with Pato Bantan and a guy I knew onl...
Best Bolognese
A fantastic Bolognese that we developed specially for long slow cooks over open fire.
Cast Iron is Shite – We Can Admit It Now
We have been selling cast iron for a long time, and we must admit at this stage that it is not for everyone. Actually, it is not for anyone. Cast iron has the following major disadvantages, and it would be simply dishonest of us to not tell you all about them.
Taking a Reading on Tech
I would like to talk about technology in barbecue. It is something I am very passionate about as ...
Hot & Fast on the Weber & Ugly Drum Smoker
Last night we decided to cook up some very cheap and tough cuts of beef and lamb. We had a boned,...
Smashing Smash Burgers
So on a random Wednesday evening in September we decided we wanted to try out a few new toys. So ...
Is a Kamado BBQ better than a Kettle BBQ?
Here are some counter arguments against the main recommendations I see for buying a kamado.
They ...
A celebration of BBQ Pit Beans
I want to celebrate a class BBQ dish today. It is one we cook an awful lot here in GNL HQ. It is a dish that is so simple and so easy to cook, but when you get it right it is simply one of the best meals there is. Pit beans, with pulled pork.
Spiced Banana Choc Chip Cupcakes
Ever have odds and ends in the kitchen you want to use up? Well I had some bananas nearly ready f...
Grass fed Irish Skirt Steak on the Gosney Roccbox
Skirt steak is one of our favourite steaks - and very good value. It has to be cooked very fast a...
Proper "Low and Slow" BBQ Lands in Dundalk
Great Northern Larder is a BBQ sauce and spice rub manufacturer in Dundalk, and the Spotted Dog i...
Char Siu - Chinese BBQ Pork
Char Siu is an ancient Cantonese cooking style that involves roasting pork over open fire. The po...
A Guide to Buying a BBQ or Smoker
This guide is aimed at someone who is relatively new to BBQ and needs advice. The purpose of this guide is not to be a definitive knowledge base, but to empower you with the correct terms and some basic knowledge so that you can do your research.
Cutting into juicy Irish Pork Butt
Ruairi from Great Northern Larder has had the smoker on all day. Now is the time to see how juicy and tender his butt is!
BBQ Across the USA: A Regional Guide
For many Americans, barbecue isn't just a cooking technique—it's a cherished hobby, even a way of life. This sentiment is particularly strong in the southern states, where the tradition first took root. But did you know that the definition of "barbecue" varies from region to region? Here's the rundown on the various types of barbecue that are popular in the US.
