BBQ lovers will be swarming Herbert Park, Ballsbridge this weekend as The Big Grill Dublin Festival returns for its fourth year. The event will be hosting a who’s who of chefs from Ireland’s and United Kingdom’s BBQ scenes, as well a range of craft breweries and distilleries, live music and of course doughnuts.
With so much food on offer, it’s easy to get distracted by the different smells, questioning where you should go first. Do you start with some beef brisket, do you get a Box Burger with all the trimmings or do you visit Fowl Play for some smoked chicken? To help you get the most bang for your buck, we recommend beating the crowd and going straight to the 5 following stalls at Dublin’s The Big Grill Festival.
1. Robin Gill – The Dairy in London
The Dublin-born chef, known for his London restaurants The Dairy, The Manor, Paradise Garage and Counter Culture and for his recent appearance as a judge on Masterchef Ireland, told The Irish Times that he will be cooking “Achill lamb rib, with fennel kimchi, and I’m also planning to cook lamb offal of all types, over fire.” Not everybody is a fan of offal, but when it’s cooked properly, as it will be at the event, it will bound to be one of the highlights of the event.
2. DJ BBQ at Dublin’s The Big Grill Festival
DJ BBQ, also known as Christian Stevenson, will be doing what you’d probably expect: DJing and cooking BBQ. He will be serving up dishes such as back-bone stew as well ass a whole pig and cow over the course of the weekend, to go along with him manning the decks and the stage in spandex for the festival.
3. Neil Rankin – Temper in London
Neil Rankin, owner of Temper in London’s Soho, which was previously described by Observer restaurant critic Jay Rayner as having “sumptuous rendered meat that will make you weep”, will be headlining the event with Andy Ricker. Expect big flavours and big queues at his stall, but it will be worth the wait in the end!
4. Bastible – Offal at The Big Grill in Dublin
Popular South Circular Road restaurant, Bastible, will be taking a page out of Robin Gill’s book as Barry Fitzgerald and his sous chef will be using offal for his dishes. He told The Irish Times, “I haven’t finalised the dish, but I’m currently experimenting with lamb hearts and pig heads. We are hoping to come up with something really special, with an Irish feel to it.” He recently updated his offering, saying that lamb neck, BBQ heart and charred sweetcorn with cockles and mussels will be on the menu.
5. John Relihan – Holy Smoke
Cork natives will be well familiar with John Relihan’s cooking at Holy Smoke. Relihan, former head chef at Jamie Oliver’s Barbecoa in London, is coy about what exactly he will be serving at The Big Grill, telling The Irish Times that there will be “wild game, seafood, and some surprises”.
What was your favourite dish of the weekend at The Big Grill Dublin Festival? Let us know!