‘My favourite American whiskeys are aged for no less than four years’
As barbecue season approaches, why not go for all-American drinks and embrace bourbon and rye?
Given that so many of us are probably watching way too much telly these days, I’m acutely aware that the last thing you need to hear from someone is a recommendation for yet another Netflix binge. But please just trust me when I say that Chef’s Table: BBQ is essential viewing.
The hero of the series is Tootsie Tomanetz, the pitmaster of Snow’s BBQ in Lexington,Texas, who was 85 when it...
Subscribe from just €1 for the first month!
Exclusive offers:
All Digital Access + eReader
Trial
€1
Unlimited Access for 1 Month, €19.99 Monthly thereafter
*New subscribers only
Annual
€200
€149 For the 1st Year
Unlimited Access for 1 Year
Quarterly
€55
€42
90 Day Pass
2 Yearly
€315
€248
Unlimited Access for 2 Years
Team Pass
Get a Business Account for you and your team
Related Stories
Restaurant review: Some inside-the-box thinking sees BuJo rising
The Sandymount burger joint is the only one in Ireland or Britain with a three-star rating from the Sustainable Restaurant Association’s ‘food made good’ programme
Wine: Malbec’s colourful journey through the world
Having escaped hostile climates and blight in Europe, malbec is now one of Argentinian wine’s most popular exports
Chef’s Table: Easy evenings and delicious dishes
Brian Walsh of The Pigeon House serves up three succulent dishes from his culinary repertoire
Wine: Vessels of pedigree and distinction
The use of terracotta clay amphoras to ferment and store wine dates back eight thousand years