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