HOLY Smoke has become a by-word in Cork city for top quality, pit fired food cooked low and slow.
Get one whole beef short rib with four or five bones from your local butcher. The better the quality of the beef, the better the end result.
Sweet Paprika 100g
Soft Brown Sugar 20g
Granulated Garlic Powder 15g
Granulated Onion Powder
20g Sea Salt 20g
Mustard Seeds 10g
Cracked Black Pepper 10g
Crushed Chilli Flakes 5g
Ground Cumin 5g
Put all of these dry ingredients into a bowl and mix thoroughly to create your rub.
1/2 bunch each of rosemary, sage & thyme
Irish Butter Melted 100g
Tie the herbs up in a bunch around the top of a wooden spoon, and place in the butter
200ml oyster stout
50 ml Worcestershire
sauce 50ml chicken stock
1/4 red chilli
1/2 clove garlic
smashed 20g honey
25g Dark brown sugar
Put all ingredients in a pot and reduce to a quarter of the original volume. Set aside in a warm place. This will be used on the short ribs before they are served
Place the short ribs in a container and massage the beef rub into the meat, covering all gaps and folds.
Set your smoker/ BBQ (with cover) at 120C. You can use cherry wood or oak wood chips for this but I prefer cherry for beef. Place the short rib inside for three hours, cover if using a BBQ, cook low and slow and then baste with the herb brush and the melted butter.
After three hours wrap the whole short rib in tin foil with 50g of butter and place back in the smoker/BBQ for a further eight hours until the beef is soft and juicy and tender. When it is ready, take from the foil and place it sit in smoker for a further hour. Top up the wood a little.
Just before serving, put the ribs on a small tray and pour over 50g of cut the ribs up so each serving is 1 bone per person. Pour 50g of porter glaze over each rib making sure that all of the meat is coated. place in the smoker on a small tray and pour 50g of the porter glaze over the short rib and make sure it fully coats the whole piece of meat. Place back on the BBQ and leave until you are ready to serve.
20g black pepper
6 lime juice
25ml olive oil to lightly dress
Peel and slice all the celeriac and kohlrabi wash the apple and leave the skin on. Slice all like julienne (matchstick sizes fine dice the red chilli and add, add the lime juice over the apple so it does not discolour. Chop the mint and coriander and add to the mix, season before the service and a drizzle of olive oil. And season.
20ml olive oil
4 red onion
2 garlic slow cooked on the fire
10 red pepper
4g cumin ground
4g coriander seeds
60ml olive oil
8g black pepper
3 lime juice
10g Chopped Coriander
Place the squash directly above the fire and cook. Once cooked chill and cut. Place in a container and do not stack as it will become mashed.
Harissa: place the red onions on the charcoal direct and turn until soft. Also place all the other veg, garlic, red pepper, chilli over the grills until blackened, peel the skin from the red onion, red pepper, chilli, and garlic and place all in a blender.
Toast the ground cumin and coriander and add to the mix, add the lime juice, coriander and olive oil and season with the salt and pepper.
Yogurt: mix all ingredients together and place in a squeeze bottle.
Hazelnuts: Place all in a mixing bowl and season and pour onto a flat tray and place in the smoker for 15 minutes check to make sure are cooked. once done let cool, and place in a sealed container.
Tip: Ask your local butcher to cut and when buying the short ribs get three fingers thick of meat on top of the bone.
Chicken x 2 whole
1.3 3 limes
30g coriander garnish
50 g butter
Tie all herbs together with butcher string on a wooden spoon.
1 litre water
50g flaked sea salt
1 lime cut in half
20g fresh thyme
20g fresh rosemary
1 garlic clove smashed
6g coriander seeds
10g coriander stems
Smoked sweet Paprika 80g
Ground Coriander 5g
flaked Sea Salt 5g
Granulated Onion 4g
Granulated Garlic 4g
Dried Oregano 8g
Cracked Black Pepper 4g
Bay Leaves 1/2 smashed
Lime Zest 1
1 cooked corn
grilled 1/2 red onion
1 lime juiced
oil, 5g salt
For the rub: Place all of the ingredients into a bowl and mix well. Your rub in now ready to use.
To cook the chicken: Place all the brine ingredients into a container. Place the whole chicken into the liquid, cover with cling film and leave in the fridge overnight or up to 24 hours to introduce the flavour. Dry off the chicken and cover all over with the rub mixture, including the bird’s cavity.
Get your smoker or BBQ up to 120oC, place on the grill, cover and cook for 3-4 hours.
Check the temperature of the chicken reaches 75C (I use a meat probe). I like to use fruit wood like cherry, sweet chestnut or maple with chicken.
Baste the chicken after one hour with the herb brush. When cooked, let it sit to relax the meat until you are ready to serve.
To make the char grilled corn salsa: Grill the corn fully on the BBQ grill, remove the kernels with a knife and place in a bowl.
Dice the red onion, coriander, deseeded chilli and add to the corn. Mix the lime juice and oil together and add to the mix.
Season with the salt and pepper and adjust with the lime juice if it requires more sharpness.
To smoke the limes: Cut the limes in half and place in the smoker for one hour when cooking the chicken.
Tips: While cooking the chicken baste in the herb brush and butter to keep the chicken extra juicy.