Traditional Irish Pubs Dublin, Ireland

 While atrip to Dublin will leave you spoilt for choice when it comes to pubs, finding a traditional Irish pub in Dublin's city centre is a bit more difficult. One of the most commonly asked questions by those who are planning a trip to Dublin is where can I find a traditional Irish pub that might also serve food and have live traditional Irish music performances. Here are some of the best options, some are well known traditional Irish pubs in Dublin and others are only really known to the locals.

Grogan's - 15 South William St

This pub is still a great secret amongst local Dubliners and a place where you would rarely find a tourist. It is located only a few minutes walk from Grafton St and to this day it remains one of the best traditional Irish pubs in Dublin. Grogan's certainly isn't fancy nor is it spacious but it has a casual and relaxed atmosphere where you will find people having lively conversations while enjoying a drink. Grogan's traditional Irish pub feel even carries over to its beer. The bar staff still take pride in pouring a good pint and here is one place where you will definitely find some of the best Guinness in Dublin.

Davy Byrnes - Duke St

Situated in the busy Grafton street area this Dublin pub is easy to find. Recent renovations have taken away some of Davy Byrnes traditional Irish pub charm, but not all of it. It is one of the most famous pubs in Dublin, primarily due to one of its most famous patrons, James Joyce. Joyce was a regular visitor to the pub and friendly with the original owner, Davy Byrnes. The pub was made famous by its mention in James Joyce's book, Ulysses. So though Davy Byrnes has lost some of its old charm is it still a comfortable and popular traditional Irish pub in Dublin. In fact it is one of the most famous pubs in Dublin and the most well known of Dublin's literary pubs. Another great quality about this Dublin pub is its food. Here you will find some of the best pub seafood in the city centre. Davy Byrnes is also host to regular live music performances, both modern and traditional Irish.

Peter's Pub - on the corner of Johnson's Place, at the end of South William Street.

This is another great local secret. Peter's Pub has remained one of the most traditional Irish pubs in Dublin. It has not been tempted to revamp itself to fit in with all the sleek and trendy modern pubs surrounding it. This is definitely an authentic Dublin pub. It is only a short walk from Grafton St, at the upper end near the Stephen's Green Shopping Centre. Peter's Pub is very small and cosy, creating a relaxed friendly atmosphere, perfect for a pint and a chat.

The Long Stone - Townsend St.

This is a great traditional Irish pub and one of the best overall pubs in Dublin. Inside you will find traditional surroundings with a twist. There is usually a good buzz in the pub with a friendly crowd. They serve tasty food and even include vegetarian options, which though not difficult to find in Dublin eateries, it is difficult to find on pub food menus. They have a wide selection of beers and have a late licence meaning you can enjoy yourself until 2:30am when the bar staff flick the lights announcing last orders. This is definitely a traditional Irish pub in Dublin that visitors will want to check out.

The Brazen Head - Bridge St, just of Merchants Quay.

In some ways this is perhaps the most traditional Irish pub in Dublin and it certainly deserves some attention. The Brazen Head is thought to be the oldest pub in Dublin and there has been a pub of some kind at the same location since the 12th century. The pubs décor has been left very traditional and many of the original features have been preserved. Nearly every night the Brazen Head offers some kind of live music and it has been the host for some of Ireland's most famous traditional musicians including The Dubliners, and Cristy Moore. The Brazen Head is one of the most popular traditional Irish pubs in Dublin amongst tourists; so you will find a friendly place in which to have a drink, enjoy some Irish culture and meat a variety of people.

johnnie Fox's Pub - Glencullen, Co. Dublin

This may be a little out of the way for the average visitor to Dublin and definitely requires a taxi to and from, adding to your expenses, but if you are willing to make the trek you won't be disappointed. Johnnie Fox's is not only an authentic traditional Irish pub (established in 1798), it is the highest pub in Ireland, serves excellent food and provides performances of traditional Irish music.

Oliver St John Goherty - Temple Bar

This is another lively traditional Irish pub in Dublin with literary connections. Here starting at around 2:30 every afternoon you will find live traditional Irish music being played, perfect for relaxing with pint after you have filled up on the carvery lunch.

Mulligan's - Poolbeg St

Mulligan's is another well-known watering hole. The bar still has its original Victorian furnishings, ensuring you will experience that traditional Irish pub atmosphere. Mulligan's has good quality pints and a friendly sociable clientele.

The Long Hall - South Great Georges St

This traditional Irish pub is aptly named. When you enter you will be faced with a long bar that leads to an area where you will find seats and tables. The interior is interestingly decorated with items from the past such as paintings and other paraphernalia. The Long Hall is a Dublin pub where you will be able to relax and have a quiet pint.

Palace Bar - Fleet St

Established in 1843 the Palace bar is on of the longest operating and most traditional Irish bars in Dublin. They offer weekly traditional Irish music sessions and a casual surrounding. The pub has an interesting history and when you walk in it is almost like walking back in time.

The great Gas BBQ dilemma

The Great Gas BBQ dilemma 

Like marmite, it appears people either love or hate the idea of using a gas BBQ. Unlike marmite however, most people who hate them haven't actually tried to cook on one. Here are a few pointers that might help you to make your mind up.

What's to hate?

There really is nothing quite like the smell of a good old charcoal BBQ. As the meat begins to cook the fumes mix with those from the charcoal. Maybe it's the reminiscent factor but this seems to complete the BBQ atmosphere. Obviously, gas BBQ do produce some cooking smells but it's fair to say it's not quite the same.

For those of you who have tasted meat cooked by an experienced BBQ hand, you may very well believe that charcoal BBQs produce tastier food. The charcoal flavoured smoke infuses the meat which is why charcoal BBQ food has that distinctive BBQ flavour. You can also add herbs to the coals so that they too infuse the meat. This wouldn't be advisable on a gas BBQ.

Purchasing gas canisters and also disposing of old ones can be quite a chore. With charcoal you can basically get a bag from any garage forecourt, although it won't last as long. The other problem with gas canisters is that you can't be sure how much gas you have left.

What's to Love?

A gas BBQ will heat up much quicker than a charcoal one. As soon as you flick the pilot switch, the BBQ will start to heat up so it will be ready for action in roughly 10 minutes. With charcoal, you must first indulge in the skillful process of lighting the coals, ideally without the use of fire lighters as these will hamper the taste. You will then need to leave it burning for a good 30 minutes until the coals start to absorb the heat, glow red and then finally white signalling they are ready for action.

Most gas BBQs have a dial which controls the gas output. By turning this dial you can control the heat of the BBQ. Anyone who has cooked or eaten sausages that are burnt to a crisp on the outside yet raw in the middle will see the benefit here.

Charcoal BBQs tend to peak for about an hour then gradually the charcoal will start to burn out and loose its heat. It is very difficult to maintain a steady cooking temperature from then on. A gas BBQ will keep going as long as you need it to. Which is fantastic if you are cooking for large groups or if your guests arrive at different times through the day.

Gas BBQs don't create much smoke, some will see this as a positive, some as a negative. I suppose this depends which way the wind is blowing. There's only so long your guests will put on a brave face with big puffs of smoke circling them all day. It might well be better for the environment too.

So, next time you're at a party with a gas BBQ, pay it a little more attention than you otherwise would, you might just be converted.

Bacon Wrapped Jalapeno Poppers

Bacon Wrapped Jalapeno Poppers

byHOLLY

Bacon Wrapped Jalapeno Poppers are the perfect snack and appetizer!  Fresh jalapenos are stuffed with a mixture of cheeses and seasoning and wrapped in smoky bacon.

These easy poppers are then grilled (or baked) until the bacon is crisp and the cheese is perfectly melty.

I absolutely adore jalapeno poppers in any way, shape, or form including  Jalapeno Popper Dip to Jalapeño Cheddar Stuffed Burgers. And of course what doesn’t taste amazing wrapped in bacon? I could pretty much eat these bacon wrapped jalapeno poppers at any meal and I especially love this version using fresh jalapenos and bacon (and skipping the breading).

How to Make Jalapeno Poppers

When cutting jalapenos, I very strongly suggest wearing gloves as the oils in the peppers can really affect (and burn) your skin if you’re cutting several peppers.

To reduce the heat from jalapenos (and other spicy peppers), be sure to remove all of the seeds and membranes as that’s where the capsaicin is contained (which is what makes them spicy).  You can use any peppers in this recipe including sweet baby red & yellow peppers if you don’t like spice or would like to have another option for those that don’t eat spicy foods.

Can you Freeze Jalapeno Poppers?

Absolutely!! Bacon Wrapped Jalapeno Poppers are the perfect snack to have on hand for unexpected guests.  I often make a couple of large trays and freeze them (before cooking).  Once frozen I move them to a sealed container (or freezer bag) and store them for a few months.

When guests pop by, pour a pitcher of mojitos, heat up the grill and throw these on right from frozen.  The perfect summer snack!

How to Cook Jalapeno Poppers

We most often cook these on the grill in the summer, and while you can cook them directly on the grill, a grill mat helps keep the bacon from flaring up. I use grill mats for so many things from burgers and veggies to Bacon Wrapped Pork Tenderloin.  They reduce flare ups, keep things from slipping through the grates and clean up like a dream.

To grill jalapeno poppers from frozen, we turn the grill down and cook them low and slow to ensure the middle heats & melts.

In the winter, we bake this jalapeno poppers recipe in the oven.  Preheat to 425 degrees, place on a parchment lined pan and bake about 18-23 minutes or until bacon is crisp and cheese is melted. So easy!

Need More amazing Jalapeno recipes?

Here are some of my other favorite recipes with a spicy kick of jalapenos:

1. Jalapeno Popper Dip:  This has been the a top on my blog for years and years (and is my daughter’s favorite recipe on the whole site).
2. Bacon Jalapeño Cheese Ball Recipe:  This cheeseball is the perfect make ahead snack and everyone always loves it!
3. Jalapeño Popper Stuffed Chicken Breasts:  Jalapeno Poppers make a great snack… but in this recipe you can enjoy them as a complete meal!

I hope you enjoy these bacon wrapped jalapeno poppers as much as we do

Memphis-Style Pork Ribs Recipe

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Memphis-Style Pork Ribs

Memphis-style dry rubbed pork ribs barbecued slowly to perfection!

Photography Credit: Elise Bauer

There are wet ribs, sticky with a succulent, spicy barbecue sauce, and there are dry ribs, where the flavor is all in the dried mixture of herbs and spices, melded into something greater than the sum of their parts by time, smoke and pork fat.

This is what they do in Memphis, Tennessee, and it’s why Memphis-style ribs are some of the best in the world.

What goes into a Memphis rib rub is up to you, but most recipes rely on paprika, brown sugar, black pepper, cayenne, garlic and onion powder.

All sorts of other ingredients find their way into everyone’s “secret recipe,” but the most common are cumin, dry mustard, celery salt or celery seed, dried oregano or rosemary, chili powder, ginger, allspice or even white pepper.

Serious pit masters spend years perfecting the exact ratio of spices for their own personal styles.

Cooking these ribs is simple: Rub the spice mix all over the ribs and cook them slowly over low heat until they’re done. Sounds easy, right? It is, sorta.

We prefer to let the spice mix sit on the ribs overnight before we cook them, but you don’t have to. We also prefer to cook our ribs over a hardwood fire, but you can use charcoal or even a gas grill if you need to. Just don’t use an oven.

In all cases, cook the ribs away from the heat source. If you use a grill, have the fire going slowly on one side of the grill and cook the ribs on the other side.

Again, slow is good. I’ve cooked ribs for 12 hours before, and I’ve never had good ribs cooked less than 3 hours.

Use our rib rub as a guide, and play with it to your own taste. What are your favorite ingredients in your barbecue rubs?

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