We stumbled across this Great Website and just about wet ourselves. Man...I find myself spending hours reading and wandering all around this place. I am so glad I found you. I am from northern California originally, and have always had a burning passion about BBQ from the time I was just a 11 year old kid. Spent time working at a few BBQ places when I was in college, Trying to learn from the Best I could find.
For years we have had friends and family from Ireland, visit us in northern California and we would always send them off with a proper American BBQ of Brisket, Chicken, Burgers, Ribs, Pulled Pork and at least 3 different sauces and sides. Often they would comment on a sauce and say that it tasted just like a place they had just visited, like Kansas City or Austin and then proceeded to try and convince us to move to Ireland to make and sell that sauce, because they would never find anything like it once they returned to Ireland. and...;our answer was always, " I don't think so, already have a job and kinda like it here."
Well, things changed about 7 years ago, the Mrs. decides that its time for her to go back home after 40+ years in the states. Within a week, we decided that we would try our hand at making those BBQ sauces that the family and friends liked so much. Now 7 years later we are producing 9 different sauces that geographically represent flavors from Florida to Oregon, 5 basic Dry Rubs that help the Irish duplicate the underlying flavor for most of the southern and western states and a couple of other ranges of infused Sea Salts and sweet chili jellys. We have even taken to doing BBQ training sessions, to help them learn how to do it right. We still have our work cut out for us, they haven't got the flavour or the way to do a proper pulled pork. But, hey, they are willing to learn.
Thanks for all the great articles and information, I refer as many of my new Irish BBQ recruits to your website as I can.
Paul VanGelder & Barbarann Cousins RED DOG Artisan Foods, Kilkeel , county Down, Ireland
For years we have had friends and family from Ireland, visit us in northern California and we would always send them off with a proper American BBQ of Brisket, Chicken, Burgers, Ribs, Pulled Pork and at least 3 different sauces and sides. Often they would comment on a sauce and say that it tasted just like a place they had just visited, like Kansas City or Austin and then proceeded to try and convince us to move to Ireland to make and sell that sauce, because they would never find anything like it once they returned to Ireland. and...;our answer was always, " I don't think so, already have a job and kinda like it here."
Well, things changed about 7 years ago, the Mrs. decides that its time for her to go back home after 40+ years in the states. Within a week, we decided that we would try our hand at making those BBQ sauces that the family and friends liked so much. Now 7 years later we are producing 9 different sauces that geographically represent flavors from Florida to Oregon, 5 basic Dry Rubs that help the Irish duplicate the underlying flavor for most of the southern and western states and a couple of other ranges of infused Sea Salts and sweet chili jellys. We have even taken to doing BBQ training sessions, to help them learn how to do it right. We still have our work cut out for us, they haven't got the flavour or the way to do a proper pulled pork. But, hey, they are willing to learn.
Thanks for all the great articles and information, I refer as many of my new Irish BBQ recruits to your website as I can.
Paul VanGelder & Barbarann Cousins RED DOG Artisan Foods, Kilkeel , county Down, Ireland
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