Restaurant review: Holy Smoke, Cork
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.
