This afternoon.
Aldi have teamed up with their Ambassador Trisha Lewis, head chef at the renowned Jacobs on the Mall in Cork City to launch Raising the Barbecue, a new campaign to help turn the nation from ‘pit-iful grillers to gourmet barbeque masters’ this Summer.
Aldi surveyed 200 Irish people about their Summer BBQ habits and the results showed that we plan to host/attend an average of 30 BBQs this summer, whether at home or with friends.
Aislinn O’Toole writes:
60% of Irish people want to up their grilling game this year in order to impress friends and family! We’re a nation who loves to cook Chicken (26%) even more than Steak (23%), while fish, which can BBQ beautifully, is popular with just 1.5% of us!
For sauce it’s BBQ sauce (27%) winning closely over Ketchup (25.5%) with a surprisingly low score of 1.5% for Hummus, but we are fond of our Mustard, Mayonnaise, Garlic Mayo and Coleslaw! We’ll usually always serve a salad (92%) but maybe because we feel we should?
Fight!
Daragh Mc Sweeney/Provision
“BBQ sauce” the easy squeezy way to totally ruin a BBQ!!
Bleurghhh!!!
Down with that sorta thing!
but the only way to make poo food taste decent.
funny old world, eh?
I’m with ya, rotten stuff.
grim
+1 pure gick
+1 shrimp on the barbie…
Good quality meat doesn’t require saucing and that goes for ketchup and that gacky squeezy mustard.
Coleslaw welcome.
+1
Dry rub or wet rub (marinade) is all you need.
The state of that burger – Christ t’night
I wouldn’t give it to the dog
Btw lads
I make my own BBQ sauce
Next time I do a batch I’ll put it up for ye
I’ve been making this sauce for years now and nothing has ever come close to it. Incredible with pulled pork as per the recipe but also goes amazingly well with lamb, brisket and spatchcock chicken.
If you’re ever ‘round mine for outdoor dining, don’t go expecting burgers or a sausage.
Only proper barbecue done low and slow…
https://www.weber.com/IE/en/recipes/pork/pulled-pork-barbecue-with-hot-pepper-vinegar-sauce/weber-84477.html
Kildare did ya say;)
Second on the left with the big oak out front!
Ah you’d get a burger here alright
Definitely no sausages
I’d be a big one for the turf n’ surf now
My BBQ chicken should have a medal pinned to it
And I do a nice mango and chilli prawn skewer
Do you use a Weber Rosie
Or have you got the full Egg
Have two Webers. Gas and charcoal. A 13 year old Summit Series that’s indestructible. My old kettle grill did however give up the ghost – legs gave way. Was 20 years old mind you. So treated ourselves to a Master Touch last summer which is fantastic. No real interest in the green egg tbh.
I’ll do a burger too but not a typical one. Have perfected the art of a smash burger which to me is the king of the burger and I don’t cook them over direct flame.
Been wondering where to get some brisket – where do you?
if you’re Dublin
Village Butcher in Ranelagh
(he lives around here and delivers straight into my gaff)
He’s now based right at the Triangle
he took over Eoghan Murphy’s fancy campaign office
That’ll do, thanks!
I quite like a little American mustard (the stuff that tastes like gherkins) and lashings of ketchup on a good burger. No to BBQ sauce though, it tastes like cough medicine.
Don’t knock sausages either. Nice Cumberland and Chilli ones in James Whelan butchers.