How to have the ultimate BBQ: Ireland's pitmasters share expert barbecue advice and recipes
Pat Conway and Jim O'Brien of Smokin' Soul. Photograph: Patrick Browne
Cooking over an open flame is having a moment.
From Michelin-starred restaurants like Baltimore’s Dede to food trucks like Glengarriff’s Fire and Feast, foodies can’t get enough of grub that has been treated with a lick of a flame and low and slow smoke.
