RIVERFEST BBQ COOK OFF 2016!
FIRE, FOOD, FRIENDSHIP AND FUN!
Riverfest’s BBQ Championship 2016
This is an event of vibrancy and colour, involving citizens from around the world competing in the best BBQ competition in Ireland, taking place on Saturday 30th April 2016, during Riverfest’s family festival – with a fantastic outdoor park family 60 teams will compete for the ultimate title of Grand Champion in the historical city of Limerick – Ireland’s BBQ capital – where thousands of tongues will samplehundreds of flavours during this culinary extravaganza!
The judging panel will be made up of people from – not only the culinary world – but a panel of certified BBQ Judges, as well as high profile individuals from the region
You won’t want to miss this event!
* Remember – BBQ Competitions are for the real “Iron Chefs” who like to think of BBQ as high ceremonial cooking!
* BBQ is now the hottest and fastest growing sport in the world!
* The meats will be marinated; the cookers fired and stoked! Watch as the best BBQ Teams in Europe line up ready to do battle, apron to apron!!
* See – live! – how meats can be BBQ’d in 60 different ways, reflecting the culinary and cultural differences in Europe and around the world!
Maple Ribs & Chicken
We love a little bit of sunshine here in Ireland but unfortunately it doesn’t come around very often but when it does we whack out the Barbie, light her up and throw on a few ribs and chicken.
Here is one of our favourite recipes.
Maple Ribs and Chicken
- 15 pork spare ribs
- 15 chicken thighs and wings on the bone
- 250 ml apple juice (sharp) Cider can also be used
- 5 tbsp maple syrup
- 2 tbsp oil – vegetable, olive or rapeseed can be used here
- 2 tbsp soy sauce
- 1 cinnamon stick (halved)
- 8 cloves garlic (unpeeled)
- Place the ribs & chicken pieces into a dish.
- Add the remaining ingredients and mix covering the dish.
- Leave to marinate in the fridge for as long as possible, up to 2 days
- Cook over a medium heat barbecue for 50 minutes until cooked through
- Savour every last sticky bite
Random BBQ Facts
BBQ is now the No 1 summer home leisure activity with around one-in-three households owning a BBQ grill.
In 2013, helped by the hottest July for 30 years, the average number of BBQ’s held increased to 5 per family 2013, with over 330,000 homes reaching for the barbi! A total of approximately 1.5 million barbi’s, 700,000 more then three years ago.
9% of all households have two BBQ grills and 3% have three or more BBQ grills.
BBQ’s have become much more spontaneous and occasion driven. Whilst 80% of all barbi’s still happen at the weekend, weekday ‘after-work’ barbi’s are seeing major growth.
Given the ongoing pub smoking-ban BBQ is fast becoming the summer must-do activity, a sophisticated ‘al-fresco’ alternative to the traditional dinner party.
BBQ is also now becoming a regular alternative summer meal cooking format.
The percentage of pre-planned BBQ’s is changing, down from 90% in 2003 to around 68% in 2013.
However most BBQ’s – around 90% – are unplanned until the day for food or theme.
Although Charcoal is still the most popular fuel, around 80%, this is changing fast in favour of gas.
Flat bed grills remain the most popular, although hooded grills are growing fast.
BBQ is still male dominated with 60% of men tangling with the tongs, however 40% of women are now going for the grill.
Countries and regions that have strong BBQ cultures are Belgium, Germany, Holland, Scandinavia, South of France and the Costa’s region of Spain.
Basting with Cider
Did you know that Apple Cider is one of our secret weapons in barbecuing and we are not just talking about it being a perfect tipple!!
Not only is Cider ideal for marinating but its also a wonderful basting mop to ensure your meats don’t get dried out. We all know that cider and pork are best friends, so it makes complete sense to marry them together while grilling.
No barbecue is complete without ribs. Its essential that your ribs sweet, spicy, juicy and tender —just the sort of ribs you get when you coat baby backs with a homemade rub, baste them with apple cider and serve them with a sweet and tangy barbecue sauce. We suggest you marinate your ribs for at least 3 hours before cooking.
Wonderful Cider Marinade
- 3 cups of Apple Cider
- 2 Sprigs of Thyme
- 3 tbsp Olive Oil
- 1 Lemon – juiced with some zest
- 2 tbsp mustard – we like Dijon here.
- Salt & pepper
Jack Daniels Invitational BBQ Competition – Lynchburg, TNN 2008
Another year another BBQ Competition. The team head back over to the US for another competition. And a small stop off to Nashville.
River Feast Winner 2008
The Irish BBQ Association’s annual Complete Cuisine World of Food International BBQ Cook-Off.
May Bank Holiday Weekend 2008
Once again the Irish BBQ Association’s annual Complete Cuisine World of Food International BBQ Cook-Off, was held in Limerick over the May Bank Holiday weekend. At 12 noon the BBQs were lighting, as the sun emerged from the clouds and people came out in their droves to witness this spectacular event.
The Irish BBQ Association organizing committee were delighted with the international interest, with teams and judges flying in from around the world to attend in what is now acknowledged as the worlds largest international BBQ Competition.
The event has become so prestigious that it has even attracted the attention of the Michelin Star Chefs who traveled to participate.
On Saturday over 100 teams representing 100 different countries from around the world took part in the International Competition. The participants, most of whom now reside in Ireland represented their countries in this ethnic culinary treat. The winners included Thai Gourmet chef representing Thailand in the lamb category, the Limerick City Fire Brigade in Chicken and Fillipino Community taking awards for Salmon and Hygiene category while LIT student chef Jonathon Phillips won for his best sauce. The Congo team led by Blanche Moukoko won 1st place in the Chicken, giving her automatic entry for the Sunday competition where she blew away the judges and won first prize in the Lamb section, proving this competition allows for all participants to be giving the opportunity to display their talents. She is a lady to keep an eye on. Transylvania won first place for best costumes and Cameroon for happiest home.
On the Sunday up to 30 professional teams competed in the prestigious Complete Cuisine Chefs Challenge where local and international chefs competed against each other for the great honor of being crowned Irelands Best BBQer. Limerick was greatly represented in the award ceremony with the Tom Flavin of the Hilton Hotel received awards for his fish dish and scooping top prize for his pork rib entry, Edward Blackwell of the Dunne Group Patrick Punches Hotel won prizes in the fish section and Kenneth Stenbridge of Azur Café & Brasserie was placed 2nd in Chicken and 3rd in Pork Ribs respectively, other winners included Switzerland, Texas, Campbell Catering, and the Polish team. The overall winners for both days were the Swiss team, who are considered to be the best in the world.
The attendance list included the teams from Switzerland, Estonia, UK, Wales, Poland and Norway, not to mention a representive of the High Commissioner of Ghana came to Limerick for the event.
Tana Shupe the co-ordinator of the prestigious Jack Daniels Lynchburg Tennessee Invitational BBQ also attended and was blown away with the standard of the food and the competitors.
“ We are so impressed with the competition, we are going to assist the Irish BBQ Association with future events with an aim to make this Competition reach a global scale and encourage more professional International teams to travel to Ireland to compete. Walking around the teams was like walking around the world, with amazing culinary talents being demonstrated. We are going to ensure this competition get the respect in the BBQ world that it truly deserves” Tana Shupe, Jack Daniels Lynchburg Tennessee Invitational BBQ Coordinator.
In 2007 The Irish BBQ Team, The Wild Geese, were invited to take part in the most prestigious BBQ Competition in the World, The Jack Daniels Invitational Barbeque and dressed as Leprechauns we really made our presence felt throughout the whole site. Hundreds of shamrocks were painted on heads, cheeks and various other body parts!
Great fun all round!
Chef’s Challenge 2007
River Feast Winners 2007
Freddies Bistro New Irish Champion BBQ-ers!
The Irish BBQ Association’s annual River Feast, World is One Country BBQ Festival
May Bank Holiday Weekend 2007
Once again the Irish BBQ Association’s River Feast, World is One Country, was held in Limerick over the May Bank Holiday weekend. A two day affair, the city came out in their droves to view the most anticipated festival the city has to offer.
With over 77 teams taking part representing over 70 countries on Saturday this was the largest event yet, the winners of the different categories included Limerick Leader for the ‘Happiest Home’ beating the three time champions Daffys bar Brazilian team from the top spot. Live 95fm won the award for the CaterHire Best Dressed Stand, Jan O’Sullivan, the Labour Candidate, who represented an area of her constituency, Thomond won prizes for ‘Combico Most Hygenic Home’ and ‘Best Lamb Dish’ but the real winners for excellence on the day were culinary students from the LIT, Jonathon Phillips and Norma Switzer, representing China, who won the overall Irish BBQ Association Fruice National BBQ Champions award.
The Irish BBQ Association, always eager to impress and try something new decided this year was the year to introduce a new aspect of the competition, and the Chefs Challenge truly didn’t disappoint. Some 17 teams took place, including head chefs from highly respected Limerick restaurants and hotels including Adare Manor, the Clarion, Radisson SAS, San Lorenzos and the ThaiGourmet, just to name a few. The ever eager Chefs were on the street by 7.30 am on the Sunday with all their food and culinary equipment in tow.
“The standard of food was amazing, where else would you get an opportunity to sample all this amazing food on the one street from all these restaurants, while watching these amazingly talented chefs at work?” Peter Brennan, General Manager for Quality Hotel Group Ireland and Irish BBQ Association sponsor.
The Jack Daniels, Tennessee Team, traveled for this event, and didn’t return home disappointed by winning the Quality Hotel Best Chicken Entry, and the head chef ini the Merriot Hotel won the Quality Hotel Best Pork dish category. But there really is no doubt who were the real champions over the weekend. Freddies Bistro won two of the four food categories and as a result won the over all much coveted O’Briens Irish National BBQ Champion award. Brothers Mark and Andy Wixted, with Mike Kabida won the competition hands down and were awarded as much as €1,500 in cash prizes along with the O’Briens Perpetual Award and a selection of world wines in excess of €500.
Judging training in Lough Gur
Sure we don’t need any excuse to cook barbecue but what better one than a Judges Training Course. One fine day in June 2005 Lough Gur House, Co.Limerick played host to a very special gathering.
A number of KCBS judges travelled over from Kansas to expand their judging network.
KCBS, Kansas City Barbecue Society, are a non-profit organisation who are incredibly dedicated to promoting barbecue. Self-confessed “Grilling Enthusiasts” The KCBS boast over 15,000 members worldwide and are increasing their Irish database by hosting this event.
Thirty keen barbecue devotees spent the day in intense training and lots of eating and as a result all were Certified Barbeque Judges (CBJ).
It’s a tough job but somebody’s gotta do it!!
Well lucky for us this summer the team from KCBS are doing the European BBQ circuit once again and we have invited them to Ireland to create another Judges Training Course.
At the end of the day you’ll learn how to grade world-class chicken, pulled pork, ribs and brisket – and taste them during the process!
So get your Barbecue Bibs at the ready, roll up your sleeves and watch this space for more information when this is happening!!