Setting the Standard for BBQ Season: How to Prepare, Cook, and Serve Exceptional Irish Meat with Confidence
There’s a certain feeling to this time of year. It arrives quietly. A touch of warmth in the air. The first weekend you step outside in the evening and decide to stay a little longer. Glass in hand. Music low. That soft amber light that settles across the garden just right. The start of summer, almost.
These are the moments worth leaning into. Not rushed. Not thrown together. Planned, prepared, and done properly. That starts with what you serve.
At Butcher.ie, we believe the heart of every great gathering is found on the plate. Our Irish meat is hand-selected, expertly prepared by master butchers, and delivered with care, ready to take centre stage in the season ahead. It’s the kind of quality you don’t need to explain. It speaks for itself the moment it hits the grill.
This is the time to get into the rhythm. Try a new cut. Refine a technique. Find the flavour that will become your signature. Because when the weather turns for good, and your guests are watching from across the garden with a drink in hand, you’ll want everything to be just right.
Neighbours will be lighting their barbecues too. You’ll hear the sounds of summer beginning to build. But it’s the details that set yours apart. The slow sizzle of a dry-aged steak reverse seared to perfection. The quiet confidence of someone who knows exactly what they’re doing.
You bring the setting. We’ll bring the meat.
Mastering the Flame: Cooking Techniques for the Season Ahead
Flavour begins with the fire. Before you think about rubs or marinades, it starts with how the meat is cooked. The method, the heat, the patience. These are the details that elevate a gathering from a casual cookout to something your guests remember.
In these early weeks of the season, there is space to refine things. To practise with purpose. To understand your grill and learn how each cut responds to time and temperature. Because when it matters, when the garden is full and everyone is watching, you will want every detail to be in place.
Here are the essential techniques. Simple, yes, but far from basic. Master these now and everything you serve this summer will carry that quiet confidence.
Reverse Searing
This is the method for thick, premium steaks. Begin with gentle, indirect heat to bring the meat up slowly and evenly. When it is nearly done, finish with a sear over high heat to build a rich, caramelised crust. The centre remains tender and pink, the outside golden and precise. It is the perfect approach for cuts like our Dry Aged Tomahawk or Ojo de Bife.
Two-Zone Cooking
Every good grill should offer you control. Two zones give you just that. One side is hot for searing and colour. The other is cooler, ideal for resting or slower cooking. This is the best way to handle a rack of lamb or larger cuts like a whole chicken, especially when entertaining. Nothing rushed. Everything on time.
Low and Slow
There is a particular kind of luxury in waiting. Low and slow cooking delivers it. Deep, steady heat brings out the full richness in pork ribs or shoulder, transforming the texture into something soft and yielding. Smoke adds a layer of depth. Time does the rest. Serve it without apology.
Resting
The final step, and the one that separates the good from the great. Resting allows the juices to settle and the structure of the meat to relax. It holds the flavour where it should be and gives you space to serve without panic. Always rest. Even just five minutes makes the difference.
With the methods in hand, we turn to flavour. These are not complicated combinations or experimental trends. They are carefully crafted layers that work with the meat, not against it. Rubs, pastes, marinades and glazes designed to accentuate the quality already present in every cut we deliver.
What follows is a flavour guide for cooks who care. Each preparation pairs with a specific premium Irish cut from our range. This is how you find your rhythm. This is how you prepare for the season to come.
The Flavour Guide: Dry Rubs
Confident seasoning for exceptional Irish meat.
A good dry rub should never overpower the quality of the cut. These blends are built to enhance, not mask. Each rub complements the flavour and character of the meat it touches deepening colour, creating texture, and allowing the natural richness of Irish produce to shine through the fire.
Dry Aged Tomahawk with Smoked Coffee and Black Garlic Bark
There’s no mistaking it. This is a steak made for centre-stage. The dry aged Tomahawk brings full-flavoured depth and dramatic presence. The rub matches that intensity with espresso, black garlic, and a whisper of smoked paprika. This is the steak people talk about after the party.
Product: Dry Aged Tomahawk Steak
Feeds: 2 to 3
Prep Time: 10 minutes active, 30 minutes resting
Ingredients
1 tablespoon ground medium roast coffee
2 teaspoons sea salt flakes
1 teaspoon cracked black pepper
1 teaspoon smoked paprika
½ teaspoon fennel seed, crushed
1 teaspoon black garlic paste or powdered black garlic
Preparation
Bring the steak to room temperature and pat dry. Combine the rub ingredients and press firmly into the meat. Rest for 30 minutes. Cook slowly over indirect heat until medium rare, then finish with a hot sear to create a caramelised crust. Rest and slice to serve.
Free Range Pork Ribs with Sweet Heat Memphis Rub
A classic, executed with care. These free range ribs from Butcher.ie are meaty, well trimmed, and perfect for slow cooking. The rub balances soft brown sugar with mustard and a gentle chilli kick—built to develop a dark, lacquered bark as they smoke.
Product: Free Range Pork Ribs
Feeds: 3 to 4
Prep Time: 10 minutes active, 1 hour resting
Ingredients
2 tablespoons soft brown sugar
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon sea salt
½ teaspoon ground coriander
Preparation
Combine the rub ingredients and coat the ribs thoroughly. Rest uncovered for one hour. Cook over indirect heat or smoke at a low temperature until tender. Finish over higher heat to caramelise. Slice and serve while hot.
Free Range Fraldinha (Bavette) with Cracked Pepper and Chimichurri Salt
Thin, open-grained and full of flavour, Fraldinha is a staple in South American barbecue and increasingly appreciated here for its richness and speed of cooking. This dry rub version infuses the flavour of chimichurri herbs without marinating, perfect when time is short but flavour still matters.
Product: Free Range Fraldinha
Feeds: 2 to 3
Prep Time: 10 minutes active, 20 minutes resting
Ingredients
1 teaspoon sea salt
1 teaspoon cracked black pepper
1 teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon chili flakes
½ teaspoon dried parsley
Preparation
Rub the seasoning into the meat and let rest for 20 minutes. Grill hot and fast over direct heat for a seared crust and juicy centre. Slice across the grain and serve with charred vegetables or a drizzle of fresh chimichurri.
Side Loin Lamb Chops with Sumac and Wild Thyme Salt
These tender Irish lamb chops need little help. A fragrant dry rub of lemony sumac, cracked sea salt and wild thyme brings brightness and contrast. Grilled quickly, they develop a crisp, aromatic crust and a delicate pink centre that lets the lamb speak for itself.
Product: Side Loin Lamb Chops
Feeds: 2
Prep Time: 5 minutes active, 20 minutes resting
Ingredients
1 teaspoon ground sumac
1 teaspoon sea salt
1 teaspoon thyme leaves, dried or fresh
½ teaspoon lemon zest
½ teaspoon black pepper
Preparation
Rub the chops evenly and rest for 20 minutes at room temperature. Grill over medium-high heat until seared on the outside and still slightly pink inside. Rest for five minutes before serving with a light salad or minted yoghurt.
Beef Asado Ribs with Burnt Chili and Charcoal Salt
Cut across the bone for traditional fire cooking, these ribs are bold, fatty, and made for long grilling sessions. The rub uses burnt chili, cracked pepper and a touch of charcoal salt to build deep umami and a distinct bark that crackles with flavour.
Product: Beef Asado Short Ribs
Feeds: 3 to 4
Prep Time: 15 minutes active, 1 hour resting
Ingredients
1 teaspoon smoked chili flakes
1 teaspoon cracked black pepper
2 teaspoons charcoal sea salt
1 teaspoon garlic granules
½ teaspoon brown sugar
½ teaspoon ground cumin
Preparation
Rub generously over the ribs and rest uncovered for one hour. Grill slowly over indirect heat, turning occasionally. When the meat pulls away from the bone, finish briefly over direct flame to crisp the edges. Rest and slice to serve.
The Flavour Guide: Wet Rubs (Pastes)
Bold, aromatic blends designed to cling, caramelise, and enhance.
Wet rubs are for those who like their flavours to develop slowly and cook into the meat. Rich with oil, herbs and aromatics, they create a textured surface and lock in natural juices. Best applied in advance, these pastes give depth and body to the fire.
Pork Shoulder with Mustard, Garlic and Whiskey Paste
This is Irish comfort food at its best. Rich, marbled pork shoulder, slow-cooked until it yields with the slightest pressure. The paste is built on wholegrain mustard, garlic and a generous splash of Irish whiskey. It builds a crust that browns slowly and leaves nothing behind but flavour.
Product: Pork Shoulder on the Bone
Feeds: 4 to 6
Prep Time: 15 minutes active, 4 to 24 hours marinating
Ingredients
2 tablespoons wholegrain mustard
2 garlic cloves, crushed
2 tablespoons olive oil
1 tablespoon Irish whiskey
1 teaspoon smoked paprika
1 teaspoon sea salt
1 teaspoon chopped rosemary
Preparation
Blend the ingredients into a thick paste and massage into the pork, covering completely. Marinate for at least 4 hours, ideally overnight. Roast or cook over indirect heat until the meat is pull-apart tender. Rest before carving or shredding.
Boneless Sirloin Steak with Anchovy and Herb Crust
A luxurious, umami-rich paste built for dry aged beef. Anchovy brings a depth that melts into the crust without ever tasting fishy. Combined with rosemary, garlic and olive oil, this creates a rich exterior perfect for searing.
Product: Dry Aged Boneless Sirloin Steak
Feeds: 2
Prep Time: 10 minutes active, 30 minutes resting
Ingredients
2 anchovy fillets, finely chopped
1 garlic clove, minced
1 tablespoon chopped rosemary
1 tablespoon extra virgin olive oil
1 teaspoon cracked black pepper
Zest of half a lemon
Preparation
Combine the ingredients into a thick paste. Pat the steak dry and rub evenly on both sides. Rest for 30 minutes. Sear over high heat, then cook to preferred doneness. Let the crust form naturally. Rest and slice with care.
Free Range Chicken Thighs with Harissa and Yoghurt Paste
This paste brings heat, tang and texture. The harissa offers slow-burning warmth while yoghurt tenderises and clings to the skin, forming a deep red crust when grilled. The result is juicy, spicy, and packed with depth.
Product: Free Range Chicken Thighs
Feeds: 3 to 4
Prep Time: 10 minutes active, 2 to 6 hours marinating
Ingredients
2 tablespoons natural yoghurt
1 tablespoon harissa paste
1 garlic clove, grated
1 teaspoon lemon juice
1 teaspoon ground cumin
1 teaspoon sea salt
1 tablespoon olive oil
Preparation
Mix into a thick paste and coat the chicken thighs well. Marinate for at least two hours. Grill skin-side down over medium heat until crisp, then turn and finish slowly. Rest before serving.
Lamb Chops with Rosemary, Anchovy and Olive Paste
Side loin lamb chops deserve something bold. This tapenade-inspired paste uses black olives, anchovy and rosemary to deliver deep savoury notes that caramelise over flame. It’s rustic, rich, and unforgettable.
Product: Side Loin Lamb Chops
Feeds: 2
Prep Time: 10 minutes active, 2 hours marinating
Ingredients
8 to 10 black olives, finely chopped
2 anchovy fillets
1 teaspoon chopped rosemary
1 garlic clove
1 tablespoon olive oil
Zest of half a lemon
Preparation
Mash ingredients into a rough paste. Rub over lamb chops and marinate for at least two hours. Grill over high heat for a short, hot cook. Rest and serve with a fresh herb salad or minted yoghurt.
Ribeye Burgers with Tomato and Smoked Chili Paste
A rich, spiced paste designed to brush onto burgers as they cook. It creates a sticky, flavourful glaze with a gentle heat and a deep tomato base that elevates the natural fat in the ribeye.
Product: Handmade Ribeye Beef Burgers
Feeds: 4
Prep Time: 5 minutes active, apply while cooking
Ingredients
1 tablespoon tomato paste
1 teaspoon smoked chili flakes
1 teaspoon brown sugar
1 teaspoon Worcestershire sauce
1 tablespoon olive oil
Preparation
Combine into a brushable glaze. Apply during the final minutes of grilling, turning once and brushing again before serving. Serve in a soft brioche bun with crisp lettuce or caramelised onions.
The Flavour Guide: Marinades
Infused from within. Gentle, deliberate, and deeply satisfying.
Marinades offer a quieter form of flavour. Less about crust, more about infusion. Acidity softens. Oil carries. Herbs and aromatics settle into the fibres of the meat, drawing out natural flavour and preparing the cut for the flame. These are designed for longer preparation and elegant results.
Free Range Picanha with Irish Whiskey and Wildflower Honey Marinade
Picanha is prized for its texture and fat cap, which bastes the meat naturally over fire. This marinade brings Irish whiskey, wildflower honey and wholegrain mustard into balance. The result is caramelised edges and an unmistakable aroma that lingers long after the last bite.
Product: Free Range Picanha
Feeds: 3 to 4
Prep Time: 10 minutes active, 4 to 12 hours marinating
Ingredients
2 tablespoons wildflower honey
2 tablespoons Irish whiskey
1 tablespoon wholegrain mustard
1 tablespoon soy sauce
1 garlic clove, grated
1 teaspoon black pepper
Preparation
Whisk the ingredients together and pour over the picanha. Marinate in the fridge for four to twelve hours. Bring to room temperature before cooking. Grill fat side down first to crisp, then finish over medium heat. Rest and slice against the grain.
Chicken Skewers with Coconut, Lime and Coriander Marinade
Fresh, bright and full of contrast. This marinade uses coconut milk and lime for tenderness and lift, with coriander and ginger offering warmth underneath. It’s a perfect pairing for skewers, especially when charred over open flame.
Product: Free Range Chicken Fillets
Feeds: 2
Prep Time: 10 minutes active, 2 to 4 hours marinating
Ingredients
100 ml coconut milk
Zest and juice of one lime
1 tablespoon finely chopped coriander
1 teaspoon grated ginger
1 garlic clove, crushed
Sea salt to taste
Preparation
Mix all ingredients and pour over the chicken in a shallow dish or resealable bag. Marinate for two to four hours. Grill over direct heat, turning regularly to achieve a golden edge and even cook. Serve with lime wedges and a light salad.
Sticky Pork Belly Bites with Honey-Soy Caramel
Pork belly is beloved for its marbled layers of fat and meat, which slowly render down into tender, smoky perfection over the BBQ. This glaze combines sweet honey, savoury soy, and the deep richness of hoisin for a finish that clings to the meat in a glossy, sticky coat. Every bite promises a perfect balance of smoky char, caramelised edges, and melting interior.
Product: Free Range Pork Belly
Feeds: 4 to 6
Prep Time: 15 minutes active, 4 to 6 hours marinating
Ingredients
1.5kg Free Range Pork Belly Slices (skin removed), cut into 3–4cm cubes
2 tablespoons light soy sauce
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon five-spice powder (optional but recommended)
Cracked black pepper to taste
For the Glaze:
3 tablespoons honey
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon sesame oil
Preparation
Toss the pork belly cubes with olive oil, soy sauce, garlic powder, five-spice, and black pepper. Marinate in the fridge for four to six hours, or overnight if possible.
Set up the BBQ for indirect heat at 120–140°C with a fruitwood chunk for smoke. Grill the pork belly cubes low and slow for two hours until the fat renders and the edges crisp.
Mix the glaze ingredients and pour over the pork in a foil tray. Cover and continue cooking for another 30–45 minutes until sticky and caramelised. Rest briefly before serving.
Tri-Tip with Balsamic, Rosemary and Dijon Marinade
A lesser-known cut with exceptional flavour. The tri-tip benefits from this rich, herb-forward marinade that creates a subtle sweetness and softens the grain. Once grilled and rested, it slices beautifully and serves elegantly.
Product: Tri-Tip Steak
Feeds: 3
Prep Time: 10 minutes active, 2 to 6 hours marinating
Ingredients
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 tablespoon chopped rosemary
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon black pepper
Preparation
Combine the marinade and pour over the tri-tip. Rest in the fridge for at least two hours. Grill over medium heat until pink in the centre, turning once. Rest and carve thinly across the grain.
Cuadril with Red Wine, Garlic and Oregano Marinade
Cuadril, or top sirloin cap, responds beautifully to strong, earthy flavours. This red wine marinade brings garlic and oregano together with acidity and depth. Perfect for slow grilling and resting, then sliced into thin, flavour-packed ribbons.
Product: Cuadril
Feeds: 3
Prep Time: 10 minutes active, 3 to 8 hours marinating
Ingredients
100 ml dry red wine
2 garlic cloves, crushed
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 teaspoon sea salt
½ teaspoon black pepper
Preparation
Combine and marinate the cuadril in a shallow dish or bag, refrigerated. Bring to room temperature before cooking. Grill over indirect heat until medium rare, then rest and slice thinly for sharing.
You’ve chosen your cuts. You’ve refined your technique. You’ve thought carefully about the details that make all the difference when it matters. Now it’s simply a matter of rhythm. Repetition. Confidence.
There’s something rewarding about hosting well. About knowing your grill, your timing, your ingredients. About serving food that earns a pause before the first bite and a nod before the last. It never needs to be over complicated. It just needs to be done properly.
At Butcher.ie, we’re proud to be part of that. Not just in the moment, but in everything that leads up to it. The quiet preparation. The choices you make in advance. The standard you set for yourself and your guests.
Thank you for letting us play a part in the occasions that matter to you. The slower afternoons. The long evenings. The meals people remember.
We’ll keep doing what we do best. Sourcing, cutting and delivering the finest Irish meat. You bring the rest to life.
Browse the full BBQ collection at Butcher.ie and start your season with intent.
