Irish BBQ Association

ty World BBQ 2003 in Lynchberg. This elite competition involves the worlds best BBQ Chefs and culinary experts in some 350 teams, and Ireland had the repeat honour of walking away with the first prize. The following year down to their success in Lynchberg they we invited as honorary guests to be a part of the next Stateside competition – Memphis in May 2004. Such was the impressive talents of the team, the event was dedicated to an Irish theme, with over 300 teams replicating Irish culture and cuisine. Down to the success of the Wild Geese on an International scale the members decided to set up their own Irish BBQ Association in 2002 to promote the sport of BBQing and subsequently brought Ireland it’s first BBQ Championship, the World BBQ Cook-Off, River Feast, in Limerick May 2003. The members, all Limerick based business men and entrepreneurs, include Patrick J. O’Sullivan the founding member, and president of the Irish BBQ Association, who had been judging international BBQ championships all over the world including Memphis, Louisiana, Texas. Patrick O’Sullivan, the founder and president of the Irish Polish Association, and plays a huge part in the unity and social integration between Poland and Ireland – and has also been honoured by the President of Poland. He was the driving force behind the ethnic pages that are printed weekly in the Limerick Leader, making this the only newspaper that prints ‘Ethnic Pages’ in various languages, including Polish, Spanish, Chinese, Slovak to name but a few. For five years running, the Irish BBQ Association organised and ran the world's largest international BBQ Contest, River Feast, as part of Limerick's Annual River Fest. Hosting over 100 teams from all over the world, this became the highlight of the festival and the Irish BBQ Calendar. This distinctive event has made its mark by embracing the cultural diversity so evident in our Country today. With people participating from Latvia to Libya, Spain to South Africa and from Brazil to Bolivia, this truly inspiring event has captured the hearts of the people of the Mid-West and the surrounds. Georges Quay was pedestrianised and awash with glorious colours, bunting, flags and music from all around the world, with the aromas of char-grilled cuisine. The cook-off provided an opportunity, for the some 14,000 people that visit the event, to enjoy a variety of food cooked in native styles, while also enjoying the music and traditional costumes each culture has to offer.