{"id":590292,"date":"2023-07-07T13:14:54","date_gmt":"2023-07-07T13:14:54","guid":{"rendered":"https:\/\/www.jamesonwhiskey.com\/?page_id=590292"},"modified":"2023-07-19T11:13:42","modified_gmt":"2023-07-19T11:13:42","slug":"bts-of-black-barrel-ignites","status":"publish","type":"page","link":"https:\/\/www.jamesonwhiskey.com\/en-gb\/bts-of-black-barrel-ignites\/","title":{"rendered":"Behind the scenes of Black Barrel IGNITES"},"content":{"rendered":"
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Jameson Black Barrel Ignites<\/h2>\n <\/div>\n\n\t\t

COME BEHIND THE SCENES<\/h1>\n\n\t\t\t\t\t
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We\u2019re excited to share with you some exclusive behind the scenes content from the latest Jameson Black Barrel collaboration and two of the most talented and innovative chefs in the UK and Ireland: Andrew Clarke from Acme Fire Cult and Keelan Higgs from Variety Jones.<\/p>\n\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\n\n\t\t\t\n\t\t\t<\/div>\n<\/section>\n\n\n\n

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Meet the Chefs<\/h2>\n <\/div>\n\n \n
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Andrew Clarke and Keelan Higgs are both masters of fire cooking, but they have very different styles and backgrounds. We wanted to bring them together to create some amazing dishes that showcase the flavour and complexity of Jameson Black Barrel whiskey, which is also touched by fire through its double charred oak barrels. <\/p>\n\n <\/div>\n\n \n <\/div>\n\n

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<\/div>\n \n Andrew clarke<\/span>\n<\/div>\n\n
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Meet Andrew Clarke, who runs Acme Fire Cult, a live-fire concept that he co-founded in 2021. Acme Fire Cult is not just a restaurant, but also a cult of sauces, ferments and merch inspired by fire and spices. Andrew is known for his vegetable-led dishes that use rare and native breed meat and day-boat fish as supporting roles. <\/p>\n\n <\/div>\n\n \n <\/div>\n\n

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<\/div>\n \n A question for Andrew…<\/span>\n<\/div>\n\n
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What inspired your glaze?<\/h2>\n <\/div>\n\n \n
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“For the Jameson Black Barrel glaze featured on the menu, we were inspired by one of the key ingredients from the Jameson Black Barrel making: malted barley, and the process of making the first mash.<\/p>\n

Our glaze started with malted barley that we extracted into water, to give us a sweet liquid \u2013 much like making a whiskey mash. <\/em><\/p>\n\n <\/div>\n\n \n <\/div>\n\n

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We then reduced it down slowly; adding vanilla, allspice, mild Mexican ancho chillies, a little malt extract for added flavour and viscosity, and a healthy glug of Jameson Black Barrel.<\/p>\n

To create a similar glaze at home, you could use store-bought malt extract, then add Jameson Black Barrel and a few spices such as allspice, vanilla, star anise and cloves, then reduce to a glaze. Add a little sherry or a good quality malt vinegar to bring a little acidity, and if you want to lighten the consistency, add some butter.<\/em><\/p>\n

We used this glaze to dress the corn ribs for the Jameson-inspired menu but you can brush this glaze on smoked and grilled meats, such as slow-cooked pork ribs or ox cheeks, as they cook. It\u2019ll create a nice sweet sticky glaze, capturing the smoke of the grill and encouraging a little flavoursome char.”<\/em><\/em><\/p>\n\n <\/div>\n\n \n <\/div>\n\n

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<\/div>\n \n Keelan Higgs<\/span>\n<\/div>\n\n
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Meet Keelan Higgs, who owns Variety Jones, a Michelin-starred restaurant in Dublin. He opened the restaurant with his brother Aaron in 2018, naming it after an alias of a man who helped run an online \u2018dark net\u2019 drugs operation called the Silk Road. Keelan is known for his creative and eclectic dishes that use local and seasonal produce and modern techniques. <\/p>\n\n <\/div>\n\n \n <\/div>\n\n

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<\/div>\n \n A question for Keelan…<\/span>\n<\/div>\n\n
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How do you pair food and whiskey? <\/h2>\n <\/div>\n\n \n
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“Try to find a link between what you are cooking and the flavours of the spirit. For example, a grilled chicory salad can pair beautifully with a Black Barrel Old Fashioned, with the orange as the thread that connects it all together. Use half the orange as a garnish for your cocktail, then caramelise the other half on the fire, and use it to dress the salad with some good quality olive oil. <\/p>\n

Identifying the flavour profiles of the whiskey, such as vanilla or honey, can also help with food pairing. Try making a reduction of whiskey, honey and clove, and glazing your vegetables once they come off the fire to help to bring the food and whiskey together.”<\/em> <\/p>\n\n <\/div>\n\n \n <\/div>\n\n

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Learn from the Chefs<\/h2>\n <\/div>\n\n \n
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If <\/span>you\u2019re<\/span> feeling inspired by these chefs and their dishes, <\/span>you\u2019re<\/span> in luck. <\/span>We\u2019ve<\/span> got some exclusive tips and tricks from them on how to make your own fire-cooked recipes at home. Whether you have a grill, a smoker, or just an oven, you can create some amazing dishes with these simple steps.<\/span><\/span>\u00a0<\/span><\/p>\n\n <\/div>\n <\/div>\n\n <\/section>\n\n\n\n

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1. Try not to get caught up in the usual supermarket hype of burgers, sausages, and kebabs. Anything can be cooked on fire and it doesn\u2019t all have to be grilled. In fact, cast iron pans or pots will instantly improve your live-fire skills and allow for more versatility of cooking. <\/p>\n

2. Make sure you plan and set up before lighting the BBQ. You don\u2019t want to waste fuel if you\u2019re not ready, and you certainly don\u2019t want to be running around getting stuff once you start cooking. <\/p>\n

3. Cooking outdoors should be fun and it\u2019s even better when it’s social. The fire is a natural gathering point for guests, but if you have everything you need to hand before you start cooking, you can relax and chat, and impress your guests with your grilling skills. <\/p>\n

4. Treat your grill like an extension of your kitchen. Just think of the fire as a heat source, like your gas top burners. Whatever you might do indoors could easily be explored outside. Remember, BBQ is a method of cooking not an occasion. Fire your grill up all year round and enjoy every season. <\/p>\n

5. Keep it simple! You don\u2019t need to have lots of dishes or ingredients. You can just cook one item or even a \u2018one pot\u2019 dish and still make an impact when entertaining. <\/p>\n\n <\/div>\n\n \n <\/div>\n\n

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6. Whiskey loves BBQ and vice versa. The alcohol cuts through fatty meats, but also marries well with sugar and buttery bastes. Spike your favourite BBQ sauce with a glug of whiskey; add whiskey to a little sugar and cider vinegar to create a baste for your meats; or make a whiskey butter to brush on grilled corn or generously fill a baked sweet potato. <\/p>\n

7. Temper your meat before grilling. Do not cook from fridge-cold! 30-60 minutes is usually enough time depending on the thickness of the ingredient. <\/p>\n

8. Try to have two cooking zones set up on your grill \u2013 one high heat for fast direct grilling, and one cooler area, to cook food at a slower pace, or simply use it as a safe area if you should get any flare ups. <\/p>\n

9. Be patient! Wait for the right moment to cook. When the flames die, and the embers are red hot: that\u2019s prime time. It\u2019s usually around 20-30 minutes after lighting, so factor that into your timings. <\/p>\n

10. Turn food regularly when grilling. Pretty grill marks on your meat are purely cosmetic. If you keep a steak turning every 45 -60 seconds, you\u2019ll get a more even cook, much like a rotisserie. Continuously moving prevents any heavy charring too. <\/p>\n\n <\/div>\n\n \n <\/div>\n\n

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11. Use a thermometer probe for accurate cooking of grilled meats and learn about the different recommended temperatures for each meat and cut. This will make a huge difference to your cooking. <\/p>\n

12. Be patient! Wait for the right moment to cook. When the flames die, and the embers are red hot: that\u2019s prime time. It\u2019s usually around 20-30 minutes after lighting, so factor that into your timings. <\/p>\n

13. Turn food regularly when grilling. Pretty grill marks on your meat are purely cosmetic. If you keep a steak turning every 45 -60 seconds, you\u2019ll get a more even cook, much like a rotisserie. Continuously moving prevents any heavy charring too. <\/p>\n

14. Use a thermometer probe for accurate cooking of grilled meats and learn about the different recommended temperatures for each meat and cut. This will make a huge difference to your cooking. <\/p>\n\n <\/div>\n\n \n <\/div>\n\n

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<\/div>\n \n ACME Fire Cult x Jameson Black Barrel<\/span>\n<\/div>\n\n
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SHOP THE MERCH<\/h2>\n <\/div>\n\n \n
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If you want to show your love for Jameson Black Barrel x ACME Fire Cult, you\u2019ll be happy to know that we have created a merch collection from this fiery collaboration. You can find t-shirts, hoodies and totes, all featuring a cool design inspired by fire and whiskey. These items are limited edition, so don\u2019t miss your chance to get them while they last. You can shop the merch collection on our website<\/a><\/p>\n\n <\/div>\n\n \n <\/div>\n\n

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We hope you enjoyed this behind the scenes look at the Black Barrel Ignites collaboration. Stay tuned for more exciting content and events from Jameson Black Barrel and our partners.<\/span><\/span><\/p>\n

Sl\u00e1inte<\/span>!<\/span><\/span> \ud83e\udd43<\/span><\/span><\/p>\n

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Tempted by what <\/span>you’ve<\/span> seen? Visit ACME Fire Cult before 31st July and try the Jameson Black Barrel Menu\u00a0yourself!<\/span><\/span>\u00a0<\/span><\/p>\n\n <\/div>\n <\/div>\n\n <\/section>\n\n\n

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\n Book Now<\/a>\n <\/div>\n <\/section>\n\n\n\n

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