Restaurant review: Holy Smoke, Cork

Holy Smoke is the latest such venture, with talented young Kerry chef John Relihan, formerly head chef of Jamie Oliver’s Barbecoa restaurant in London, at the helm.

Some few years ago, Mike Corcoran snapped the ringpull, took a healthy swallow, and then jammed the can of Guinness up the brined chicken’s butt before placing it on the grill in his backyard — and that, more or less, began my splendid introduction to the pleasures of barbecued food.

Chicago-born Mike ‘Pitmaster Mick’ Corcoran is a professional chef specialising in low’n‘slow BBQ — cooked over a brick-lined pit dug into the ground, hence the nickname Pitmaster.