What is pit-smoked BBQ?
Pit-smoked BBQ is the process of cooking ‘low-and-slow’ over fire and smoke for periods of between 4 and 16 hours. At Holy Smoke, we introduced BBQ Cork has never experienced before.
What is dry rubbing?
Dry rubbing is the process of coating the outside of the meat with a house blend of herbs & spices. At Holy Smoke, the cuts of dry-rubbed meat are cooked low & slow in our specially-imported smoker and periodically basted, using a handmade herb brush to build flavour complexity.
Our meats & vegetables are then char-grilled on the custom-built BBQ grill to give them that final touch of flavour!
Where is the meat sourced and cooked?
We use only 100% Irish premium meat from local producers, therefore delivering the BBQ Cork people deserve.
All our custom cuts of fresh meats are smoked in-house daily using carefully selected varieties of woods to compliment each dish.
What about dietary requirements?
The majority of our dishes are gluten-free and we also have vegetarian options available. If you have other dietary requirements just ask staff for details.
Book now: 021 4273000