The Big Grill BBQ Festival

Last week I had the opportunity to work with some absolutely incredible chefs and food people of all walks of life at the first Big Grill Festival in Herbert Park. Here are just a few of the adventures we got up to over the weekend, including the pain event, the 30 hour slow roast of a whole pig.

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I said BBQ is delicious, I didn’t say it was healthy.
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Legs of lamb searing off before being smoked for a few hours over Irish turf and apple wood.
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Apple Wood, Cedar, Oak and Irish Turf provided the fuel for the weekends festivities, along with a healthy dose of lumpwood charcoal
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The setup for John Relihans demos.
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The smoker, hard at work.
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Smoked Lamb legs
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John working on the meats in the smoker
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Beer can chicken. Not sponsored by Sierra Nevada Pale Ale. It’s just delicious.
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Beer can chicken, smoked and ready to go.
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The Lamb legs getting carved up for the crowds

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In our cosy little demo area we also had the lads from Living Wilderness Bushcraft School to show us how to make a fire without matches, build any and all cooking equipment out of nothing but a pocket knife and some branches and even fillet the entire skeleton out of a fish.

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OUr demo camping area.
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That kid is loving his Ice Cream / Fire demo combo.
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Not just a great Barbeque chef, now also a fire master.
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Johns Fire in it’s infancy

The showpiece of the weekend though had to be the Whole Hog. We smoked this bad boy for about 30 hours in a cylinder block pit. John had the apparatus made up for his own festival in Duagh, Kerry the week before and we got some seriously good use out of it aswel.

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Overall an incredible weekend and I am seriously excited for next year!



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