Four Limerick people are to represent Ireland at the World Barbeque Championships in America next weekend, where they will roast a goose over a spit, which has been soaked in Bunratty mead.

From left, Tara Hartigan, Eamon Dillon and Pat O’Sullivan, The Irish Wild Geese BBQ Team preparing for the Jack Daniels World BBQ Championships. Picture: Keith Wiseman

The Wild Gesse Barbecue Team travel to Lynchburg, Tennessee for the competition, which takes place on October 27, and where over 10,000 spectators will flock to watch 65 international teams pit their culinary skills against each other against the backdrop for the home brewed Jack Daniels World Barbecue affair.

Each team has been invited after having won a recognised state or national championship as have the Irish team—Tara Hartigan, Gerry Dillon, Patrick O’ Sullivan (Capt.) and Eamon Dillon.

The team of experienced barbecue chefs has been in training for several months to get their goose just right.

“I have roasted 20lb turkeys in the past but a goose is different. Unless you are very careful, the fat will drip on to the hot coals and the whole thing will spontaneously combust transforming the goose into a phoenix,” said team member Eamon Dillon.

The Irish goose will be stuffed with traditional Irish vegetables, walnuts and berries, which have been soaked in local Bunratty mead.

The Wild Geese Barbecue Team was formed in Limerick in 1999. From the outset the team has competed at the highest levels in Germany, Switzerland and the United States. Following their success at the World Barbecue competition in 2001, and again in 2003, the Irish BBQ Association was established to promote best cooking practice and from this the genesis of the Limerick’s highly successful annual Riverfeast International BBQ event.

Each team is required to cook a whole pork shoulder, two racks of ribs, a chicken and a whole beef brisket. The meats chosen are specifically designed to test the skills and expertise of the most avid BBQ enthusiast and can take between five

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