The Big Grill Festival | 12th - 15th of August 2021 | Tickets On Sale Now

BIG GRILL FESTIVAL 2021

AUGUST 12th – 15th

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We reckon Dublin missed the waft of BBQ floating a

We reckon Dublin missed the waft of BBQ floating around this weekend ☹️ We certainly missed you all so much 😭😭😭 but guess what? Our pitmaster @andynoonan has given us a feed at @bastebbq to give away. You could win dinner for 4, a lovely feed of slow-roasted meats Big Grill vibes 🔥🔥🔥 He's based in Dublin 8 so only enter if you can get there responsibly + safely, please 🙏 🔥 To enter 🔥 Simply tell us what you missed most about The Big Grill? 👉 Bonus if you follow @bastebbq + tag the pals you might bring 😚 T&Cs
Open to Irish residents only + over 18s only
Competition closes on Friday 21st Aug 2020 midnight
Only 1 entry valid per person
The prize is dinner for 4 at Baste, subject to booking availability
(+It's a set menu + BYOB) #biggrill2021 #smokemeateveryday #bbq #lownslow #smokedmeats

The post we wished we weren't going to have to mak

The post we wished we weren't going to have to make 😰 We have to reschedule this year's festival to 2021. Over the last few months we've looked at the possibility of trying to opperate the festival in a socially distant manner but it is now clear that even that won't be possible 🙁
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Next year we'll be back, August 12th - 15th and tickets are now on sale!
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All ticket holders for this years festival you've been sent an email with your options, check your promotions/ spam folders if the email hasn't come through. We’re devastated we won’t see you all this year, but we’ll be back bigger and stronger next year- and thanks to everybody who supported us and bought tickets this year. We can’t wait to see you all in 2021. Big Grill crew x

💥 GIVEAWAY NOW CLOSED 💥To announce the arriv

💥 GIVEAWAY NOW CLOSED 💥To announce the arrival of our pals and Dublin’s newest BBQ @bastebbq they've given us one of these amazingly drool-tastic BBQ boxes 🤤🍖 ‘The Beast of A Feast’ (worth €80, feeds 4+) 😛 to giveaway To enter: 🥰 Like our post
🥓 Follow @bastebbq and share this post in your story tagging them!
✨ Tag 2 BBQ loving friends below who'd be into this... Winner picked Monday 25th May with box for collection June Bank Holiday weekend!
You must be able to come to Dublin 8 to collect the prize 💛 The Beast of A Feast will usually contain:
1 Whole Sugar Pit Cured Shorthorn Beef Rib
1 Whole Cherry-Smoked Free Range Chicken
Tamworth Pork Belly
Free Range Pork Shoulder
6 Gaucho Pork Sausages
4 large sides
Pickles
Alabama White Sauce, Baste Barbecue Sauce, Chimichurri No alternative prize. Winner picked by Tuesday 26th May. Winner must collect box Thurs 28th - Sun 31st confirmed with us first. Thanks!

Careful now @johntorodecooks . . . . #Repost @joh

Careful now @johntorodecooks .
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Had a little fire 🔥 whilst cooking live on @this morning thank you @hivecafe for the post #fire #breakfast #mcmuffin

🍆🍆🍆 Who's got the BBQ out this weekend? 🤚 We've got a banging recipe from our own @andynoonan to share with you Coal Roasted Aubergine ‘Baba Ganoush’ - great one for the veggies and a great side for Easter lamb 😋 Let us know if ya try it! Ingredients:
3 Large Aubergines washed
Olive Oil
2-3 tablespoons Light Tahini
Juice of two lemons
Pinch of paprika
Pinch of Cumin
Sea Salt Equipment:
Charcoal grill or fire pit
Lumpwood charcoal or hardwood embers from a fire pit
Tongs Method
Heat charcoal in a chimney starter until they form a white ash or use embers from your hard wood fire pit. Spread and arrange the coals evenly and flat along the bottom of your charcoal grate (leave some airflow- vents open)
Place the aubergines directly on the coals
Cook for 15-20 minutes turning every 3-5 minutes so they cook evenly A few things to look out for to know you’re on the right track:
- bubbling - flesh looking nicely roasted when you pull back some of the skin
- skin should flake away easily
- aubergine should be deflated and floppy but not falling apart
- the flesh should be golden but not burned With your tongs, remove aubergines from the coals and place flat on a plate, leave to rest and cool slightly for 5 minutes.
Remove the stalk and separate the flesh along the grain with two forks and place into a large mixing bowl. Give it a good stir with the fork, add a generous pinch of sea salt, tahini, and ¾ of the lemon juice, give it all a good stir and taste. Adjust the seasoning with more salt and the rest of lemon juice if you like. It should taste creamy from the tahini but have good acid from the lemon, Spoon onto a plate or bowl and drizzle with olive oil and add a pinch of paprika and cumin. #BBQ #aubergine #veggie #easter #thebiggrill #irelandlockdown #bbqrecipe #lockdownrecipes #instafood #barbecue #lowandslow #smokeandfire

Hope you’re all stocked up on wood and charcoal

Hope you’re all stocked up on wood and charcoal for the lockdown? What’s everybody cooking?

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Thanks to our Festival Partners