If you haven't already dusted down the barbecue, this weather is the perfect excuse to.
Not only that, with Taste of Dublin back in the city's bucolic Iveagh Gardens, along with a bevy of celebrity chefs, food trucks, shop stalls and demos, the city is filled with seasoned chefs sharing their tips and tricks for a perfect summery feast.
Arguably the biggest date on the foodie calendar, Taste of Dublin runs from 15-18 June and has only gotten better in recent years, as a slew of new and dynamic food producers and creators pitch their tents in the coveted festival grounds, alongside festival favourites and pioneers of Irish cooking.
We caught up with some of our favourite Irish chefs to hear their tips for a flawless – and delicious – barbecue. Watch the video above.
Back at Taste for the first time in four years, chef and television presenter Paul Flynn was busy soaking up the smells and flavours of the various food trucks dotted around the Iveagh Gardens but savoured the chance to talk about one of his favourite ways to cook.
"I am a fanatical barbecue person, and even in the winter time I can be found outside in the rain cooking anything", he said.
"I love cooking big hunks of meat, and what you need to have is a thermometer on your barbecue, that's the most important thing, and learn how to turn it down, which is easy with gas but not so easy with charcoal."
Big joints of meat are his dishes of choice on the grill, he added. "But a really good trick is you can cook whole pieces of fish in there as well that won't stick, just slather them with mayonnaise. Just regular shop-bought mayonnaise and it'll stop it sticking."
"Be adventurous with the barbecue, it doesn't have to be a disaster, and turn down the heat!"
Erica Drum was hard at work hosting the Miele Masterclass Kitchen when we caught up with her but still found time to share her checklist for ensuring a barbecue doesn't end in tears – or worse, flames.
"Prep ahead", she said. "Anytime you have people over ... enjoy it while you're there. Yes, you want to be on the grill but actually prep your salads ahead. Don't put the dressing on, that's what I'd always say. Marinate your meat or your chicken, get yourself set up beside your grill."
She also suggests swapping the role of grille master out with someone else: "Maybe say, I'll do 10 minutes on the grill, go chat with people, and then you do 10 minutes."
Day 1 Highlights 🤩
— Taste of Dublin 🍴🍾 (@TasteDublin) June 15, 2023
We opened up the gates of the Iveagh Gardens to all of your smiling faces and lots of sunshine! pic.twitter.com/2uS9RuqYdT
As the Conscious Cook, Drum is keenly aware of avoiding food waste, especially when it comes to barbecues, which can end up being expensive due to all the meat being bought and cooked.
"A fridge raid doesn't just have to be a pasta sauce", she said, adding that vegetables can be reworked into a delicious sauce or marinade for your barbecue. "Things like salad leaves, if they're slightly on the turn they can blend really well into a salsa verde. The same with herbs.
"And remember, the barbecue isn't just for meat. You can put peppers, tomatoes." She suggests using a stainless steel dish on the grill to cook up a sauce with leftover vegetables, cheeses like feta, and anything that has seen better days.
Barbecues are perfect for gatherings, with everyone getting involved and sharing food, but sometimes vegetarians and vegans can be overlooked. Holly White, a food blogger and creator, has been vegan for nine years and shared her tips for making the most of the barbecue season while eating plant-based.
"Most importantly, if I was going to a barbecue I would always bring a dish", she said. "Think of seasonings, think of spices, think of dips, as well. Simple things like chargrilled vegetables if you have some gorgeous dips and dressings you can make them really exciting and absolutely delicious."
