We recently shared our recipe for Drunken BBQ Sauce and Grilled Bangers, playing with our favorite Irish flavors to create a Cowboy version of traditional Irish foods.
Because Irish-American Heritage month which is celebrated in March and St. Patrick’s Day are so rich in tradition, history and flavor, we wanted to see what the Irish had up their sleeves in the way of modern barbecue. As it turns out, Ireland has quite the ‘que crew – The Irish Barbecue Association, which started out as the competition team The Wild Geese, was created by a group of Limerick-based, BBQ competitors who have traveled the globe collecting medals for their incredible barbecue.
IBA celebrates competition BBQ in the spirit of Irish culture and flavors, and their recipe for Maple Ribs & Chicken, which they note as the perfect recipe for a sunny day, sounds like a great way to kick-off spring grilling, and celebrate St. Patrick’s Day at the same time. We’d suggest a minor tweak by adding crushed red pepper flakes to the sauce, and grilling up some sweet onions to serve alongside for the perfect meal!
The IBA also shares a terrific technique on their website for basting with apple cider which inspired us to adapt the Wild Geese Cider Marinade for the Roundup. Enjoy and cheers!
Spiked Cider Marinade
Combine all of the below ingredients into a glass dish or resealable plastic bag. We’d suggest marinating fish and shrimp for about 45 minutes to an hour, but chicken and pork will require a lengthier soak of about 4 hours minimum.
- 3 cups of a dry, hard apple cider of your choosing
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
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