Irish Smoke USA Products Page - BBQ Goo sauce, Peat Chips, Incense cones, Celtic Torches and more Gifts

Irish Smoke Magical Peat Gift Store BBQ Products Irish Gifts Handmade Torches and More!

The whole idea of barbeques is not as you might think an American idea... but actually originated in Ireland where the family would go out to the bog for the day to cut turf (peat), and break during the day to cook a meal in the bog using the peat they cut earlier.

The Irish, when they emigrated to America carried this tradition with them, if cooking outdoor meals for the family, to remind them of home.

How to BBQ or Smoke Meat with Peat Chips

History of Barbecue Irish BBQ Gifts Gourmet Unique From Ireland Ideal For Holidays

To Cook your Meat with Magical Peat for open barbequing... USE MAGICAL PEAT CHIPS with charcoal.

Put enough charcoal in the bottom of grill to get a good hot glow, a single layer is all that is needed, all depending on cooking time.

After coals are red hot, place 1-3 Magical peat chips on top.

To get full peat flavor effect it is best to cook with the lid closed.

Chips should be burning in 15-20 minutes, add more as needed.

To Smoke your Meat with with Magical Peat do the same as above but soak a good amount of chips in water for 4-5 hours before preparing your charcoal. A Weber type kettle cooker is recommended.

Now enjoy your Meat with Magical Peat!

NOTE: Magical Peat can be used in Gas grills for smoking by simply laying on the moon rocks or wrap in foil and punch small holes in it.

NOTE: All the BBQ chips are meant to be used with natural charcoal.

TURF/PEAT is an excellent fuel for air tight stoves and is classified as a smokeless fuel, try the traditional Smoke - soon to package for the stove trade.

Irish Peat BBQ / Smoking Recipes

Smoked Turkey Breast

8lb turkey breast SMOKE TIME 6hrs.

Carbon Dioxide gives flavor and smoke rings. LESS SMOKE & MORE FLAVOR! EYE FRIENDLY too [no tears]

Rub the breast with pure olive oil and salt and pepper and seasoning of choice. Get charcoal to one side of the cooker or smoker.

When orange glow is on the coals, place the two peat chips on top of the coals. In the meantime place foil on the non direct heat side. Place the breast on that side, cover.

After 2-3 hrs add more charcoal and 1 more chip on top cover and let smoke for 2 -3 hrs.

Experience the beautiful brown tasty breast.. notice the photo of turkey cooked on a common kettle cooker.

Now kick back and enjoy a real Irish Smoke with Magical Peat!

Pork Peat Smoked Fat Back Ribs

Not to be mistaken for spare ribs..

It's what they cut and make the streaky bacon, not found in most butchers..
(I get them from Glen Side Bacon in Glenties, ask for Raymond). 1st STEP is to par boil them huge ribs for approx 20 minutes, then drain off the water and let cool.In the meantime get the cooker and fire ready. Should be kettle type cooker like weber.

Start your fire with all natural charcoal. Once the coals are orange in color place the MAGICAL PEAT CHIPS on top; 3 are recommended.

Also place a tin of water(like an empty tuna can) in the bottom of the grill.

Keep your fire to one side of the cooker..

Place lid over and give it 10 minutes.

NOW YOUR PEAT IS SMOKING, place your ribs off to the side of fire, never on the direct fire. Open the vent about 1/10th of the way.
Let them go aprox 1 hour.

Turn them over keeping well off the fire. In another half hour you can take lid off and then with long tongs place over the direct fire they will start to flare up from the fat ( DO NOT REMOVE THE FAT )

Now you are busy turning them every 1-3 minutes depending on your fire.

10 Minutes before removing to eat begin basting with a good thick sauce can be bought in most markets, just make sure its GOOD AND THICK.

If the surface of your grill is big enough place your foil wrapped spud with olive oil and a sliver of onion on the grill along with your foil wrapped veggies.

Always use OLIVE OIL IN THE FOIL. If there is no room do them before hand on the grill and then place in warming oven.

Always remember a BBQ IS A FUN TIME AND LIKE THEYSAY HERE IN IRELAND "IT TAKES TIME",

BON APPETITE !

PS. Be on the look out for our Irish Whiskey flavored BBQ Gooo for basting or can be used as a dip.

Bull's-Eye® Grilled BBQ Pork Chop Sandwich

Makes 4 Grilled BBQ Sandwiches
Prep Time: 5 min Total: 21 min

-4 boneless pork chops
-1 bottle (18 oz.) BULL'S-EYE
Original Barbecue Sauce
-4 large tomato slices
-4 onion slices
-4 Kaiser rolls
-Leaf lettuce

PLACE chops on grill over medium coals. To get a great taste of the chops, put 2-3 Irish BBQ peat chips on the coals. Brush with barbecue sauce.

Grill 6 to 8 minutes on each side or until cooked through (170°F), brushing occasionally with barbecue sauce.

Place tomatoes and onions on grill during last 4 minutes of grilling time, turning and brushing occasionally with barbecue sauce.

SPREAD cut sides of rolls with barbecue sauce. Fill with lettuce, chops, tomatoes and onions.

Would you like to share (on this website) a favorite BBQ recipe that uses peat chips? If so, contact info@irishsmoke.ie

WELCOME TO IRISH SMOKE'S PRODUCTS PAGE FOR THE USA

Due to unforseen circumstances, we are temporarily unable to offer our products for sale.
Please try again later.

TECHNICAL INFORMATION

Peat ( turf ) is thousands of years old, produced from layers of leaves, herbs, roots, vegetation etc., left long enough it would eventually become coal. This is why used in smoking or BBQing you will not experience teary eyes because of very little smoke. What gives the meat, fowl, fish, that distinctive flavor is the permeation of the essences of the peat constituents which are totally organic and non toxic. You will experience award winning SMOKE RINGS using peat for a flavor enhancer. It will burn hotter than charcoal and last longer. It is definitely a specialty product. Read testimonials

List of safe emissions for peat / turf while cooking / ultimate analysis:

Carbon -56
Hydrogen -5.3
Oxygen -33.0
Nitrogen -1.3
Sulphur - 0.3
Ash - 3.5

Torch Dimensions are 2/12 dia approx 3in in height.

Burn time, constant 2-3 hrs.

Smolder time can be 6 hrs plus

All values are approximate. Peat is therefore a fossil fuel and classified a smokeless fuel, and as any fossil fuels well vented through a chimney and used for cooking outdoors only.

QUESTIONS? EMAIL info@irishsmoke.ie If you experience any difficulties contacting us by email or prefer to ask questions (about products, shipping, delivery time, wholesale price etc) and/or order on the phone then please call our toll-free (FROM United States ONLY) number at 1-877-IRISHPEAT.
Outside the United States please call Int dialing code + 353 74 95 44409