Bastecamp

**All times are subject to change**

Over the weekend we will have a selection of demos and tutorials from some of our favourite pitmasters and chefs.

 

THURSDAY

17:30 DJ BBQ Fire Food: Za’atar Spatchcock Chicken & Dirty babaganoush

18:15 Jack O’ Keefe: Lamb rump steaks seasoned in seaweed and served with a warm salad of heirloom tomato and garden beans.

19:00 Hellfire Brewclub: Collab brew tasting- Mango Lime IPA

 

FRIDAY

17:30 DJ BBQ Fire Food: Za’atar Spatchcock Chicken & Dirty babaganoush

18:15 Jack O’Keefe: Cauliflower grilled over turf and a zingy cabbage and mint tabouleh (Vegan).

19:00 John Relihan: Grilled beef tomahawk, grilled bone marrow, and board dressing with charcoal and cherry wood roasted rainbow beetroot

 

SATURDAY

13:00 Hellfire Brewclub: Collab brew tasting- Mango Lime IPA

13:45 Mark O’Brien: Grilling Shellffish

14:30 Meat Life w/ Nick Solares: The State of The Irish Hamburger w/ Grainne O’Keefe [BuJo], Tom Gleeson [Bunsen],

15:15 DJ BBQ Fire Food: Grilled Halloumi Burger

16:00 Fingal Ferguson: Cold Smoking at home

16:45 Meat Life w/ Nick Solares: ‘All good things come in time’ Dry Aged Beef Demo w/ Hannan Meats

17:30 DJ BBQ Fire Food: Za’atar Spatchcock Chicken & Dirty babaganoush

18:15 Nick Weston & HunterGatherCook: How to butcher and grill a deer

19:00 John Relihan: Grilled beef tomahawk, grilled bone marrow, and board dressing with charcoal and cherry wood roasted rainbow beetroot

 

SUNDAY

13:00 A chat with Matt Williams: Master Charcoal maker and Woodsman

13:45 Jack O’Keefe: Duck cured in coffee and grilled over embers with a salad of smoked hazelnuts, radish and fennel.

14:30 Jess Murphy: The Bucky BBQ- Smoked Buckfast goat shoulder basted breakfast rolls

15:15 Robin Gill: Recipes from Larder

16:00 Billy Durney w/ Nick Solares: Hometown Smoked Beef Ribs

16:45 Bryan Mc Carthy: Grilled Featherblade

17:30 DJ BBQ Fire Food: Za’atar Spatchcock Chicken & Dirty babaganoush

18:15 Jack May: Lamb Tommahaawk

19:00 John Relihan: Korean lamb chops with grilled kimichi, spring onion, and coriander salad and kimichi yogurt