Our non-traditional BBQ festival prep in Ireland

For the second year in a row, we got an invitation to the Big Grill Festival in Dublin, Ireland. Getting asked back is something we don’t take lightly. It means people want to learn how we cook, why we do it this way, and how they can take those ideas home and fire up their own pits.

When we visited last year, one thing we heard over and over was, “You’ve got to get out of Dublin and see the real Ireland.” So this time, we did exactly that.

Before the festival prep really kicked off, we headed west. We wanted to see the countryside people kept telling us about: stone walls, small villages, sheep, cattle, and wide-open land. We took a boat out to get up close to the Cliffs of Moher, not just from the top, but right alongside them. Seeing them from the water puts things in perspective. It’s wild, quiet, and unforgettable.

We also spent time on the Aran Islands, where life moves at a different pace. We fished, talked with locals, and cooked what we caught right there on the island. We didn’t have a fancy setup. Just fresh fish, salt, pepper, a fire, and good company. That kind of cooking reminds you what barbecue is really about:  Taking your time, enjoying where you are, and sharing a meal.

Barbecue has always been about more than the food. 

Barbeque is about having a good time, being present, and connecting with people. That doesn’t change whether you’re in Lockhart or on the west coast of Ireland.

With Chapter One of our Ireland trip wrapped up, it was time to turn our focus back to the festival. This year, instead of bringing brisket with us, we wanted to cook with local beef. We visited a family butcher near Dublin to learn how to source brisket there and to demonstrate that we can cook Texas-style brisket anywhere. 

Watch the full video here to see our Irish adventure.