Big Grill 2025 lineup
- maggie651
- Jul 17
- 3 min read
Updated: Aug 7
The Big Grill BBQ & Food Festival 2025 is burning just as brightly as ever, with a
scorching new wave of international fire-starters just confirmed to join the already
hotly-anticipated lineup in Herbert Park this August.
Straight outta Seguin, Texas, the multi-award-winning duo behind Burnt Bean
Co., Ernest Servantes and David Kirkland, are set to bring their trailblazing
barbecue to Irish shores for the first time. Burnt Bean Co. has just landed top billing
in the Texas Monthly 50 Best BBQ Joints, a list considered the holy grail of global
barbecue, and carved out a fiery reputation for their explosive flavours, devotion to
traditional smoking techniques, and deep Southern soul.
Joining them in flying the Lone Star flag are Kent and Barrett Black, the third- and
fourth-generation pitmasters from The Original Black’s Barbecue, one of Texas’
most storied BBQ institutions. Barrett, having grown up learning from his
grandparents, now leads an award-winning, family-run empire that serves old-school
Texas BBQ with new-school flair. With multiple locations, countless accolades, and a
fierce commitment to craft, their presence at Big Grill is nothing short of iconic.
Adding serious global flavour to the fire are two London-based live fire outfits turning
heads across the UK. Kaneda Pen (Mamapen), the Cambodian-born chef and
founder of Mamapen, is bringing Central London’s only Cambodian BBQ concept to
Dublin for the first time. With a permanent residency at Soho’s The Sun & 13
Cantons, Kaneda has wowed diners with his bold Khmer dishes and his passion for
championing Cambodian cuisine.
Also igniting the coals are Mursal Saiq one of the visionaries behind Cue Point
LDN, an inclusive, Afghan/British BBQ powerhouse. Named one of Time Out’s Best
London Restaurants, Cue Point blends rich Afghan heritage with British ingredients,
serving up smoked meats with a strong social purpose. With Cue Point Kitchen,
Mursal also works to support racialised talent in hospitality, bringing purpose and
flavour in equal measure.
Another new addition is Raquel Acosta, the ‘Jamfluencer’. A master jamón carver
with multiple awards from across Spain, Raquel brings her skills and passion to
Offside for all four days. Guests can look forward to an immersive jamón tasting
experience, perfectly paired with a curated selection of vibrant Spanish wines.
These blazing new additions join an already smouldering lineup that includes
Michelin-starred John Bates of InterStellar BBQ and Ali Clem of la Barbecue,
both of whom are making the journey from Austin, Texas to bring their world-class,
wood-fired cuisine to the festival.
Big Grill regulars know it’s not just the attendees who keep coming back — the chefs
do too. This year sees the return of BBQ superstars and Big Grill favourites like Brad
Leone (US video host, author and chef), Nick Solares of Meat Life, BBQ author
and expert Genevieve Taylor, Nick Weston of Hunter Gather Cook, and Fingal
Ferguson of Gubbeen who will be leading a cheese and beer tasting at Offside.
Their passion for live fire and the festival’s unique community atmosphere means Big
Grill is as much a highlight for them as it is for guests.
Food lovers can also look forward to the return of the in-demand restaurant area,
where BBQ favourites will be cooking up exclusive festival dishes across the
weekend. Restaurants already announced include Dublin’s Bahay (the beloved Irish-
Filipino food duo), sustainable smokehouse From The Ashes, and Irish restaurants
that have embraced the thrill of the grill, including Hera, Achara, Hang Dai, Bah33,
Pitt Bros, Reyna, and Chiya.
More homegrown heroes include a selection of first-time Irish participants lighting up
the Big Grill for 2025 like Ruby Tuesday, Hera, IBÍLÈ plus more.
Big Grill BBQ & Food Festival 2025 Details
Herbert Park, Dublin
Thursday 14th – Sunday 17th August 2025
Opening Times:
Thursday 14th & Friday 15th: 4pm – 10pm
Saturday 16th: 11am – 4pm & 5pm – 10.00pm
Sunday 17th: 12pm – 8pm
Tickets:
General Admission: From €25 + booking fee
General Admission + Rancho Relaxo Access: From €55 + booking fee
Whole Hog Pass (all sessions across four days): €55 + booking fee
Rancho Relaxo – Strictly Over 18s Only
A laid-back hideaway in the heart of the action with a private bar, guaranteed
seating, posh loos, two complimentary drinks, and fast-track entry. Ideal for mates,
teams or BBQ buffs looking for a breather.
For full details, lineup updates and ticket sales, visit:
Led by ingredients, fed by Fire.