Vegan Witnesses
Featured ·
Whilst living in Birmingham in around 1995 I became friends with Pato Bantan and a guy I knew onl...
SPOGA-GAFA 2022
2 days ago
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We attended SPOGA-GAFA in Cologne this week (June 2022) and took loads of photos. Hopefully they ...
Best Bolognese
A fantastic Bolognese that we developed specially for long slow cooks over open fire.
Cast Iron is Shite – We Can Admit It Now
We have been selling cast iron for a long time, and we must admit at this stage that it is not for everyone. Actually, it is not for anyone. Cast iron has the following major disadvantages, and it would be simply dishonest of us to not tell you all about them.
Taking a Reading on Tech
I would like to talk about technology in barbecue. It is something I am very passionate about as ...
Hot & Fast on the Weber & Ugly Drum Smoker
Last night we decided to cook up some very cheap and tough cuts of beef and lamb. We had a boned,...
Smashing Smash Burgers
So on a random Wednesday evening in September we decided we wanted to try out a few new toys. So ...
Is a Kamado BBQ better than a Kettle BBQ?
Here are some counter arguments against the main recommendations I see for buying a kamado.
They ...
A celebration of BBQ Pit Beans
I want to celebrate a class BBQ dish today. It is one we cook an awful lot here in GNL HQ. It is a dish that is so simple and so easy to cook, but when you get it right it is simply one of the best meals there is. Pit beans, with pulled pork.
Spiced Banana Choc Chip Cupcakes
Ever have odds and ends in the kitchen you want to use up? Well I had some bananas nearly ready f...
Grass fed Irish Skirt Steak on the Gosney Roccbox
Skirt steak is one of our favourite steaks - and very good value. It has to be cooked very fast a...
Proper "Low and Slow" BBQ Lands in Dundalk
Great Northern Larder is a BBQ sauce and spice rub manufacturer in Dundalk, and the Spotted Dog i...
Char Siu - Chinese BBQ Pork
The folks over in BBQLife are doing an interesting challenge at the moment. Each week they choose...
A Guide to Buying a BBQ or Smoker
This guide is aimed at someone who is relatively new to BBQ and needs advice. The purpose of this guide is not to be a definitive knowledge base, but to empower you with the correct terms and some basic knowledge so that you can do your research.
Cutting into juicy Irish Pork Butt
Ruairi from Great Northern Larder has had the smoker on all day. Now is the time to see how juicy and tender his butt is!
BBQ Across the USA: A Regional Guide
For many Americans, barbecue isn't just a cooking technique—it's a cherished hobby, even a way of life. This sentiment is particularly strong in the southern states, where the tradition first took root. But did you know that the definition of "barbecue" varies from region to region? Here's the rundown on the various types of barbecue that are popular in the US.
Tomahawk Steak on the Weber
We wanted to cook something on the BBQ that would showcase our new Caribbean Marabu charcoal and ...
St. Patrick's Day Recipes
We have been asked for advice on traditional Irish St. Patrick's Day dishes. We decided to get so...
Jacob's Ladder - BBQ Beef Rib
"And he dreamed, and behold a ladder set up on the earth, and the top of it reached to heaven; an...
Our Top 10 Netflix Food Shows
We are a bit obsessed with food here in Great Northern Larder. That means we watch a lot of food-...
"2020 Vision" Press Release
Listen up you fat pigs!
Running a global food empire comes with a heavy responsibility, and the f...
What the Fuck am I Eating?
A rant about food additives, chemical sugars, manipulated salts, and "clean labels".
Trying Wagyu for the 1st Time
Ruairi and Laura from Great Northern Larder try Wagyu for the first time.
Low 'n' Slow BBQ Smoked Brisket with Beef Rub
I don’t like granny pleasing butchers. I really don’t mind if I go into a butcher and he looks at me as if I have ten heads and says “sorry, we only have what’s on display”. But don’t lie to me.
Slemish Market Supper Club
Laura and Ruairi attended the Slemish Market Summer Club on Rathlin Island in October 2019. Read all about 14 courses of local food and get some ideas on how to use seaweed and fresh Irish fish.
Chilli and Coconut Fried Rice (Nasi Goreng)
Nasi Goreng simply means "Fried Rice" and this is our take on it. Lot's of chilli flavour, garlic, and a beautiful fresh egg.
Canary Island Sea Salted Potatoes
This is one of our favourite dishes here in GNL. Use some good quality white potatoes (not Rooster - they are a snoozefest). The taste is very salty but strangely it works really well with the potatoes.
Hull's Triple Cooked Hot Wings
My good friend Trevor J Hull worked in a bar in NYC many years ago. The chicken wings in that bar are famous all over the world and Trevor made sure to bring the recipe home with him. He has kept it a closely guarded secret until now...
"It's a Wrap" Pizza
Here at Great Northern Larder, we love a thin based pizza and they don't come much thinner than o...
Scotch BBQ Smoked Beef Jerky
We love beef jerky here at Great Northern Larder. It is tasty and healthy and makes a great snack on long hikes or car journeys. Use good beef and your favourite beer (or try soy sauce or teriyaki). Beef jerky will last a few weeks in the fridge.
The Pigeon House, Clontarf
The food choices in The Pigeon House include overnight oats with blood orange, grape, hazelnut, and maple syrup. There is Shakshuka (from the Middle East as it happens) which is basically a baked egg with yoghurt and veg. Creamed mushrooms on toast, Turkish eggs, and scrambled egg with Chorizo were other choices and then being brunch there were two burgers, beef or chicken, which both looked great. Again, I spotted a slight Middle Eastern vibe as the chicken burger had harissa paste, and the Turkish eggs obviously had an appropriate touch of the exotic in the form of tahini yoghurt, rose harissa feta, and mint.
