Skip to main content
Smashing Smash Burgers

Smashing Smash Burgers

·
Written by Laura McMenamy
So on a random Wednesday evening in September we decided we wanted to try out a few new toys. So ...
Is a Kamado BBQ better than a Kettle BBQ?

Is a Kamado BBQ better than a Kettle BBQ?

·
Written by Ruairi Browne
Here are some counter arguments against the main recommendations I see for buying a kamado. They ...
A celebration of BBQ Pit Beans

A celebration of BBQ Pit Beans

·
Written by Ruairi Browne
I want to celebrate a class BBQ dish today. It is one we cook an awful lot here in GNL HQ. It is a dish that is so simple and so easy to cook, but when you get it right it is simply one of the best meals there is. Pit beans, with pulled pork.
Photograph of a tub Great Northern Larder Nollaig Spice Rub sitting amongst chocolate chip cupcakes that have been spiced with Nollaig seasoning.

Spiced Banana Choc Chip Cupcakes

·
Written by Laura McMenamy
Ever have odds and ends in the kitchen you want to use up? Well I had some bananas nearly ready f...
Low 'n' Slow Lamb Neck

Low 'n' Slow Lamb Neck

·
Written by Laura McMenamy
We decided to make a beautiful low 'n' slow rolled and stuffed lamb neck on the BBQ. Take a look ...
Grass fed Irish Skirt Steak on the Gosney Roccbox

Grass fed Irish Skirt Steak on the Gosney Roccbox

·
Written by Ruairi Browne
Skirt steak is one of our favourite steaks - and very good value. It has to be cooked very fast a...
Fish and Chips

Fish and Chips

·
Written by Ruairi Browne
Traditional Fish and Chips, GNL style!
Char Siu - Chinese BBQ Pork

Char Siu - Chinese BBQ Pork

·
Written by Ruairi Browne
The folks over in BBQLife are doing an interesting challenge at the moment. Each week they choose...
A Guide to Buying a BBQ or Smoker

A Guide to Buying a BBQ or Smoker

·
Written by Ruairi Browne
This guide is aimed at someone who is relatively new to BBQ and needs advice. The purpose of this guide is not to be a definitive knowledge base, but to empower you with the correct terms and some basic knowledge so that you can do your research.
Cutting into juicy Irish Pork Butt

Cutting into juicy Irish Pork Butt

·
Written by Laura McMenamy
Ruairi from Great Northern Larder has had the smoker on all day. Now is the time to see how juicy and tender his butt is!
BBQ Across the USA: A Regional Guide

BBQ Across the USA: A Regional Guide

·
Written by Laura McMenamy
For many Americans, barbecue isn't just a cooking technique—it's a cherished hobby, even a way of life. This sentiment is particularly strong in the southern states, where the tradition first took root. But did you know that the definition of "barbecue" varies from region to region? Here's the rundown on the various types of barbecue that are popular in the US.
Tomahawk Steak on the Weber

Tomahawk Steak on the Weber

·
Written by Ruairi Browne
We wanted to cook something on the BBQ that would showcase our new Caribbean Marabu charcoal and ...
St. Patrick's Day Recipes

St. Patrick's Day Recipes

·
Written by Ruairi Browne
We have been asked for advice on traditional Irish St. Patrick's Day dishes. We decided to get so...
Jacob's Ladder - BBQ Beef Rib

Jacob's Ladder - BBQ Beef Rib

·
Written by Ruairi Browne
"And he dreamed, and behold a ladder set up on the earth, and the top of it reached to heaven; an...
Our Top 10 Netflix Food Shows

Our Top 10 Netflix Food Shows

·
Written by Ruairi Browne
We are a bit obsessed with food here in Great Northern Larder. That means we watch a lot of food-...
"2020 Vision" Press Release

"2020 Vision" Press Release

·
Written by Ruairi Browne
Listen up you fat pigs! Running a global food empire comes with a heavy responsibility, and the f...
What the Fuck am I Eating?

What the Fuck am I Eating?

·
Written by Ruairi Browne
A rant about food additives, chemical sugars, manipulated salts, and "clean labels".
Trying Wagyu for the 1st Time

Trying Wagyu for the 1st Time

·
Written by Ruairi Browne
Ruairi and Laura from Great Northern Larder try Wagyu for the first time.
Low 'n' Slow BBQ Smoked Brisket with Beef Rub

Low 'n' Slow BBQ Smoked Brisket with Beef Rub

·
Written by Ruairi Browne
I don’t like granny pleasing butchers. I really don’t mind if I go into a butcher and he looks at me as if I have ten heads and says “sorry, we only have what’s on display”. But don’t lie to me.
Slemish Market Supper Club

Slemish Market Supper Club

·
Written by Ruairi Browne
Laura and Ruairi attended the Slemish Market Summer Club on Rathlin Island in October 2019. Read all about 14 courses of local food and get some ideas on how to use seaweed and fresh Irish fish.
Chilli and Coconut Fried Rice (Nasi Goreng)

Chilli and Coconut Fried Rice (Nasi Goreng)

·
Written by Ruairi Browne
Nasi Goreng simply means "Fried Rice" and this is our take on it. Lot's of chilli flavour, garlic, and a beautiful fresh egg.
Canary Island Sea Salted Potatoes

Canary Island Sea Salted Potatoes

·
Written by Ruairi Browne
This is one of our favourite dishes here in GNL. Use some good quality white potatoes (not Rooster - they are a snoozefest). The taste is very salty but strangely it works really well with the potatoes.
Hull's Triple Cooked Hot Wings

Hull's Triple Cooked Hot Wings

·
Written by Ruairi Browne
My good friend Trevor J Hull worked in a bar in NYC many years ago. The chicken wings in that bar are famous all over the world and Trevor made sure to bring the recipe home with him. He has kept it a closely guarded secret until now...
"It's a Wrap" Pizza

"It's a Wrap" Pizza

·
Written by Laura McMenamy
Here at Great Northern Larder, we love a thin based pizza and they don't come much thinner than o...
Scotch BBQ Smoked Beef Jerky

Scotch BBQ Smoked Beef Jerky

·
Written by Ruairi Browne
We love beef jerky here at Great Northern Larder. It is tasty and healthy and makes a great snack on long hikes or car journeys. Use good beef and your favourite beer (or try soy sauce or teriyaki). Beef jerky will last a few weeks in the fridge.
The Pigeon House, Clontarf

The Pigeon House, Clontarf

·
Written by Ruairi Browne
The food choices in The Pigeon House include overnight oats with blood orange, grape, hazelnut, and maple syrup. There is Shakshuka (from the Middle East as it happens) which is basically a baked egg with yoghurt and veg. Creamed mushrooms on toast, Turkish eggs, and scrambled egg with Chorizo were other choices and then being brunch there were two burgers, beef or chicken, which both looked great. Again, I spotted a slight Middle Eastern vibe as the chicken burger had harissa paste, and the Turkish eggs obviously had an appropriate touch of the exotic in the form of tahini yoghurt, rose harissa feta, and mint.

Your Cart

Your cart is currently empty.
Click here to continue shopping.