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Chicken Thighs in a Butter Sauce

Chicken Thighs in a Butter Sauce

10 days ago
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Written by Laura McMenamy
Turkey Rub seasoned chicken thighs in a butter sauce.
10 Tips for Amazing Steak on the Barbeque

10 Tips for Amazing Steak on the Barbeque

14 days ago
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Written by Ruairi Browne
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

3-2-1 Ribs: The Great Lie

14 days ago
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Written by Ruairi Browne
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 - A Special Barbeque Treat from Germany

14 days ago
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Written by Ruairi Browne
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

10 Tips for Amazing Burgers on the Barbeque

14 days ago
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Written by Ruairi Browne
Make the perfect BBQ burger with our 10 handy tips from Pitmaster Ruairi Browne.
Brisket for Beginners

Brisket for Beginners

14 days ago
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Written by Ruairi Browne
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

Weber Rotisserie Chicken

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Written by Ruairi Browne
I always tell people that the first meat you should cook on a BBQ is chicken. Of all the meats it...
Bashcock Chicken

Bashcock Chicken

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Written by Ruairi Browne
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

Ooni or Roccbox Chicken Wings

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Written by Ruairi Browne
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

Polish Inspired Barbeque Burgers from Food on Fire

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Written by Ruairi Browne
Here is a video we made with our good friends Joanna and Pawel. We made 3 Polish inspired Irish b...
Skirt Steak

Skirt Steak

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Written by Ruairi Browne
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

Irish Duck

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Written by Ruairi Browne
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

3-2-1 Lamb Ribs

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Written by Ruairi Browne
Ingredients 1 lamb breast 1 tbsp Sea Salt 125ml apple juice for the marinade GNL Steak seasoning...
Beef Shoulder

Beef Shoulder

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Written by Ruairi Browne
We picked up a beef shoulder a few weeks ago and used it for our Cowboy Chilli. Beef shoulder is ...
Cowboy Chilli

Cowboy Chilli

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Written by Ruairi Browne
A fantastic recipe for chilli that can be cooked slowly over a live fire.
Pitmaster Harry Soo visits Ireland

Pitmaster Harry Soo visits Ireland

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Written by Ruairi Browne
We had the pleasure of hosting Pitmaster Harry Soo on his recent visit to Ireland. Harry is a leg...
SPOGA-GAFA 2022

SPOGA-GAFA 2022

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Written by Ruairi Browne
We attended SPOGA-GAFA in Cologne this week (June 2022) and took loads of photos. Hopefully they ...
Vegan Witnesses

Vegan Witnesses

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Written by Ruairi Browne
Whilst living in Birmingham in around 1995 I became friends with Pato Bantan and a guy I knew onl...
Best Bolognese

Best Bolognese

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Written by Ruairi Browne
A fantastic Bolognese that we developed specially for long slow cooks over open fire.
Cast Iron is Shite – We Can Admit It Now

Cast Iron is Shite – We Can Admit It Now

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Written by Ruairi Browne
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

Taking a Reading on Tech

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Written by Ruairi Browne
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

Hot & Fast on the Weber & Ugly Drum Smoker

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Written by Ruairi Browne
Last night we decided to cook up some very cheap and tough cuts of beef and lamb. We had a boned,...
Smashing Smash Burgers

Smashing Smash Burgers

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Written by Laura McMenamy
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?

Is a Kamado BBQ better than a Kettle BBQ?

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Written by Ruairi Browne
Here are some counter arguments against the main recommendations I see for buying a kamado. They ...
A celebration of BBQ Pit Beans

A celebration of BBQ Pit Beans

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Written by Ruairi Browne
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.
Photograph of a tub Great Northern Larder Nollaig Spice Rub sitting amongst chocolate chip cupcakes that have been spiced with Nollaig seasoning.

Spiced Banana Choc Chip Cupcakes

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Written by Laura McMenamy
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

Grass fed Irish Skirt Steak on the Gosney Roccbox

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Written by Ruairi Browne
Skirt steak is one of our favourite steaks - and very good value. It has to be cooked very fast a...
Fish and Chips

Fish and Chips

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Written by Ruairi Browne
Traditional Fish and Chips, GNL style!
Proper "Low and Slow" BBQ Lands in Dundalk

Proper "Low and Slow" BBQ Lands in Dundalk

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Written by Ruairi Browne
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 - Chinese BBQ Pork

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Written by Ruairi Browne
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

A Guide to Buying a BBQ or Smoker

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Written by Ruairi Browne
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

Cutting into juicy Irish Pork Butt

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Written by Laura McMenamy
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

BBQ Across the USA: A Regional Guide

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Written by Laura McMenamy
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.
Tomahawk Steak on the Weber

Tomahawk Steak on the Weber

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Written by Ruairi Browne
We wanted to cook something on the BBQ that would showcase our new Caribbean Marabu charcoal and ...
St. Patrick's Day Recipes

St. Patrick's Day Recipes

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Written by Ruairi Browne
We have been asked for advice on traditional Irish St. Patrick's Day dishes. We decided to get so...

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