Dr Trouble Sauces Are Addictive! Enhances your food and doesn't overpower

Dr Trouble Sauces Are Addictive!

Complements your food and doesn't overpower.

Could your BBQ skills do with an upgrade? Fed up of the same old chicken wings? The same old nuts with your beer? Boring breakfasts? You need Dr Trouble. He’ll even give your Bloody Mary a lift.

Dr Trouble is a sauce, a hot one. So what? You might say. As I did, when I got two small sample bottles in the post. After all, I think I’m not the only one with old sauce bottles, half-empty ones, in the back of the cupboard.

But I gave them a try and can say, having tried it with two simple recipes from their Facebook page, that Dr. Trouble is like no other sauce in this very competitive market segment. It is rich, vibrant and packed with flavour. It is not screaming hot and when used in the cooking comes out very balanced indeed, adding a smooth kick without the pain! It enhances rather than overpowers!

Warm sun ripened, organic, fresh lemons give more juice... 4 juicy, organic lemons inside every small 250ml bottle 

It is a blend of 25% Bird’s eye chilli, mango masala and bursting with full-bodied flavour, delivering a clean lemon, smoke filled hit. I’ll let Dr Trouble tell you the details:

“We produce the only commercial chilli sauce on the market using 100% pure, freshly-squeezed lemon juice.

· 120 YEAR OLD RECIPE 

· EACH BOTTLE TAKES BETWEEN 60-90 DAYS TO CREATE 

· VEGAN

· NO VINEGAR

· 100% ORGANIC & NATURAL INGREDIENTS

· LOCALLY AND ETHICALLY SOURCED 

· FULLY & REGULARLY TESTED FOR ALLERGENS

· NO CONCENTRATES OR ARTIFICIAL COLOURS

· NO PRESERVATIVES” 

Don't forget to use the
discount code at bottom if ordering

This all happens on Chingoma Farm, near Guruve Zimbabwe. Here the mix is allowed stand in large bottles in the sun for between 60 to 90 days. This slow process allows full infusion of the flavours with the fresh lemon juice...creating the tangy unique taste of Dr Trouble sauces.

Albert (Albi) Oberholzer, who represents Dr Trouble in Ireland and the UK from his base in Belfast, told me the ingredients are natural spices, salt, lemon juice and chillies. The salt is sourced locally from the Kgalagadi salt pans in Botswana.

“The method involves preparing the ingredients and then leaving the mixture to ‘mature’ out in the sun in a glass bottle. The lemons and chillies are traded from the local tribes in the area - who were introduced to lemons by the missionaries for medical properties and cleaning applications.The tribes grow chilli bushes among their crops to deter wild animals - chillis were introduced by the neighbouring Portuguese through Mozambique who traded into Africa with Arabs for ivory and other such materials at the turn of the 18th century”.

“The father of Robert (Rob) Fletcher (Albi’s partner) found the recipe about 50 years ago among his grandfather’s belongings and they have been making the chilli sauce on the farm for the family, friends and neighbours. Rob commercialised the sauce over the last 7 years and we worked on it over the last 3 years to get it to UK & EU standard.”

“It’s perfect with, chicken, lamb, steak and often game meat as well as sides include anything from potato bakes to corn on the cob – we think it’s the most versatile sauce on the planet. Wherever you need a little acidity, heat, smoke and depth – Dr Trouble will lift your grilling game.”

Hot wings 

These didn't last too long!

The first recipe that we tried is a quick and ultra-tasty version of the hot wing! Chef Nyasha Mangwiro came up with the idea and it is fairly simple.

Pat dry your wings, sprinkle some sea salt on them and prepare the marinade.

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The marinade is Oregano, thyme, pepper and grated garlic, combine with your favourite Dr. Trouble sauce (either sauce is fine but I used the lemon). (By the way, this marinade is key, the ingredients so well chosen to pair with the sauce.)

Coat the wings in the sauce, then let them soak up the flavor in the fridge for 30 mins or best left overnight if you have the patience!

Then simply sprinkle with some oil and drop into a hot oven until crispy. If you’re outdoors, just add to the BBQ for an insanely tasty snack. 

Best beer nuts on the planet 

This second recipe is even easier.

Totally vegan, spicy, organic and all you need to snack on any time of the day.

They call them Trouble Nuts! I have to agree. The trouble is, you can't stop eating them!

1 -Spread your favourite nuts onto a baking sheet evenly.

2 -Just sprinkle your choice of Dr Trouble onto the nuts and stir.

3- Pre-heat the oven to 140-160 degrees, bake for 30 minutes until the sauce dries and coats the nuts. Then stir them up to bake the other side.

4- Sprinkle with flaked sea salt to your taste. Dust with Cayenne pepper if you’re feeling spicy!

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Lemon, smoke, spice and a little heat on cashews, so simple to create and did not last long! Perfect for the weekend or any beer night. Click on blue paragraph headings for more details on recipes.

Dr. Trouble sauce is not like any other, its rich, vibrant and packed with taste. They say it's like an 18 year old malt though it reminded me, at least though the aromas, of an aged Oloroso. And if you are cooking indoors, those aromas are gorgeous as they drift through the open doors!

Like to try these premium sauces? Dr Trouble are working on obtaining local stockists but you can order from the website  https://drtroublesauce.co.uk Be sure and use the discount code corkbilly when ordering!

Down Home, Downtown at the White Rabbit

Down Home, Downtown at the White Rabbit

As we sat down at our table in McCurtain Street’s White Rabbit, Aretha Franklin was belting out her songs. Kind of appropriate I thought because when the Queen of Soul hit the road, her pots and pans came too. 

She was no mean cook, those pots and pans rattling perhaps in protest against the “‘chitlin circuit’ - ‘a string of black-owned honky-tonks, night clubs, and theaters’- so-called because the venues also served up chitlins (chitterlings) and other soul food.” * Black musicians were often able to tour through a segregated United States only because of the existence of that circuit.

More music from that era, including Wilson Pickett’s Midnight Hour, followed as we studied the menu in this down-home joint at the far eastern end of the street, more or less next door, I think, to where the garda barracks was. The sixties in there were more swingeing than swinging; "bad" boys got their ears clattered.

Amazing list of whisky here from the southern states, and other parts. Hard to make a choice but I did strike it lucky with Maker’s Mark, smooth, subtle and easy drinking. They have a wagon load of craft beer here also.

Aside from that cherished whiskey list - their “pride and joy” - they serve authentic slow-smoked barbecue food, our main reason for coming in from the December rain. Everything in this unpretentious place is prepared in the kitchen here.

They start with Brunch which includes the Cowboy Breakfast: their BBQ beans topped with house-smoked bacon and sausage, topped with a fried egg and served with sourdough toast.

As the day moves along you may enjoy Bar Bites such as Pork Belly Cubes, BBQ Tacos, Tortilla Chips and more, even a dessert of Kentucky Hot Chocolate.

The meats come into their own from noon on, until 9.00pm. There are salads and sides (including one or two vegetarian) and sandwiches, not in slices, but in brioche buns with red slaw, pickles and BBQ mayo.

We were there though for The Meats, the Meat Plates in particular. The Plate consist of your choice of meat to which you may add two sides.

CL went for the half pound of Pulled Pork with Potato Salad and Red Slaw (11.95). My pick was the 2/3 pound of Baby Back Ribs with Green Salad and BBQ Beans (12.95). We were the two happiest bunnies in town as we concentrated on those two excellent good value platefuls. We did share, of course, and the verdict came down narrowly in favour of the tasty ribs. And if you are picking a salad here, go for the outstanding beans (the others are all good too).

The other meat choices by the way are Pork Belly, Beef Brisket, BBQ Bacon, and Smoked Chicken Wings. 

By the time we had finished eating, the place had filled and the music had been pushed well to the background by the happy sound of many young voices. Soul food in the south perhaps but a long long way from the chitlin’ circuit.

"Caught in the spotlight" (Stage Fright by The Band)

Well worth a call here, good food, good value. Our two platefuls along with the Bourbon (6.50) came to a grand total of €31.40. Service is efficient and very friendly, helpful too.

* Easy Riders, Rolling Stones (on the road in America, from Delta Blues to 70s Rock) by John Scanlan (2015)

The Big Grill Festival. International BBQ at Herbert Park.

Get Fired Up At 'The Big Grill' International BBQ Festival

Herbert Park from the 11-14 August

Chefs John Relihan (left) from Holy Smoke Cork 

and Mark O' Brien from Barbecoa do some meaty pit work

Celebrate the age-old art of cooking with smoke and fire at the country's biggest International BBQ event, 'The Big Grill Festival', which has its 3rd outing this summer in Herbert Park, Ballsbridge, Dublin 4, from the 11-14 August 2016.  

This event has almost doubled in size year on year.  It will feature famous Pitmasters from all over the world, mastering flame and fire to create a multitude of dishes using different BBQ techniques and flavours, for an estimated 20,000 visitors.  This is live fire cooking at its finest with clean charcoal and wood only; no gas or electricity in sight.

Chefs will illustrate the differences (and similarities) between Asado (South American), Mediterranean, German, Asian, Irish and Southern  USA style low ‘n’ slow BBQ methods for guests to savour.  Expect whole hogs, lamb on spits, flying chickens, goat, wild Irish game, Southern Style ribs, Asian skewered meats, Brazilian steaks and much much more.

Headline chefs include Neil Rankin (Smokehouse Restaurant, London), Andre Lima de Luca (Brazil) John Relihan, (Holy Smoke, Cork), Mark O'Brien (Barbecoa, London), 'The First Ladies of Cue' from Hangfire Smokehouse (Wales), Richard Turner (Hawksmoor/Pit Cue, London) along with restaurants Fowl Play,  Box Burger (Wicklow), The Pigs Tale (Wexford) and Dublin favourites, Kinara Kitchen, Pitt Bros and Asador.  Chefs from Churrascada, Brazil's uber BBQ festival in Sao Paolo, will be joining forces with organiser Andy Noonan's new BBQ venture, Fowl Play, to demonstrate Mallmann-esque cooking techniques that have existed for thousands of years. Head of 'catertainment' will be the renowned and fully spandexed DJ BBQ who will be cooking and compering at the same time.

Amateur BBQ enthusiasts can also get a look in by taking part in the 'Pitmaster Competition' with the chance of winning a place to cook in the famous Jack Daniel's BBQ World Championships in Tennessee in October.  To enter, fill out the application form on the website.

While BBQ  takes centre stage the food is matched with an enviable selection of Irish craft beer, cider and spirits with producers and chefs on hand for tastings, pairings, advice and of course a good 'Banter' with Jim Carroll.  

Live acts and Bodytonic DJ's will play soul, funk, hip hop and party music throughout the weekend, creating a truly international flavour in the heart of leafy D4.  Other activities include eating competitions which feature raw chilies and dangerously hot chicken wings (so hot that participants have to wear goggles!) that are really good fun to watch as are the giant-sized performing 'characters' roaming the park.

Hot chicken tonight.
So hot, contestants have to wear goggles!

Children under 12 go free and there is a special area for them on Saturday and Sunday.  Activities will include The Great Herbert Park Bug Hunt, and Bushcraft demonstration on how to survive in the wilderness.  Along with lots of child-friendly food from a variety of vendors, this makes 'The Big Grill' a great day out for all the family.

Tickets from €15.  Corporate groups and parties can avail of special rates.  Tickets can be purchased at www.biggrillfestival.com.

Media release