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Bigg Fitz

@bigggfitz

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Soul meets body just like….Sriracha caramel meets pork steak on tonight’s episode of “Guess who’s coming to Dinner” with your wonderful host and long time, melodic indie emo listener, @bigggfitz and the pioneers of gold standard songwriting @deathcabforcutie as they visit Dublin for two nights in the Olympia.

Inspired by the bands love of Vietnamese food, we’re cooking up a Vietnamese inspired BBQ pork dish with lemongrass, mint, fresh chilli, lime juice, shallots and sriracha caramel. We’ve made enough for @deathcabforcutie plus their AV team and entourage cus we love them so much 💜🩷💜✨ taken in Dublin, Ireland by @bigggfitz

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a month ago

Welcome to EPISODE THREE of your favourite celeb cooking show...”guess who’s coming for dinner”

Tonight we’ve got the one and only @kurtvile, live in our house before his show in Vicar Street this fine evening.

A proud vegetarian, we’ve made Kurt his very own “pretty pimpin noodles”, packed with @nutshed_ peanut butter, sriracha caramel and @whitemausu black bean rayu. It ain’t fancy but I gotta say….pretty pimpin 😘 by @bigggfitz

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a month ago

Episode 2 of Guess Who's Going to Dinner, featuring Hilary Duff and our voracious host @bigggfitz .

@hilaryduff has been a cornerstone of our culture since we grew up watching Lizzie McGuire. Was she a cartoon? Was she a human being? Was she a pop star? There was so much to unpack and we loved every single minute of it.

As Hilary is visiting Dublin for her sold-out show in the 3Arena on Sunday, September 6, we prepared a special dish for her enjoy post show when she's coming to stay in the spare bedroom in our house.

We know that both Hilary and lizzie love cheeseburgers so we decided to mix things up a little and make a delicious chopped cheese sandwich with her favorite condiments: Sriracha Caramel, mustard, and ketchup.

XO XO

Chimac by @bigggfitz

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a month ago

Welcome to the first ever episode of Guess Who's Coming to Dinner with your host @bigggfitz

This week we had an incredible world-renowned, Grammy-nominated absolute legend of a guest as he made his way back from @epfestival last night

We reckoned the rain was lashing, the ground was sloppy as heck and that Lewis would be tired from an iconic performance so we made him something we knew he'd love: a super comforting, delectable and delicious vegetarian buffalo mac and cheese

@lewiscapaldi, this one's for you 😘 taken in Aungier Street by @bigggfitz

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2 months ago

Cheeseburger Summer Rolls

Summer rolls are usually all about being fresh, light, and packed with healthy salad... so naturally, we got rid of all the salad and replaced it with juicy ground beef, tangy pickles, and burger cheese

25-35 minutes
Easy-Intermediate
Serves 2–3

Ingredients
500 g 15% fat beef mince
Salt and pepper
Delicious pickles
Burger cheese
Rice paper wrappers
Cooking oil (for pan-frying)

1. Cook the Beef
Get a pan ripping hot and toss in your 500 g of beef mince. Press it down into a giant burger patty and heavily season it. Cook it very hard - give it about 5 minutes to let everything caramelize.

2. Prep the Fillings & Wrappers
While the beef gets nicely browned, julienne your pickles and burger cheese into strips. Break up the beef fine once it has that deep crust. Dunk your rice paper wrappers in water for a few seconds until they soften up and hydrate.

3. Wrap & Crisp
Load up each softened wrapper with the caramelized beef, julienned pickles, and burger cheese, then roll them up tight. Pop them into a hot pan with a splash of oil and cook until the rice paper skin turns golden, blistered, and super crispy.
Serve hot and ENJOOOY XOX by @bigggfitz

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2 months ago

life is good eat lamb 😘 taken in Dublin, Ireland by @bigggfitz

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4 months ago

This is without a doubt, one of the most decadent steak sandwiches we’ve ever eaten. And maybe the best. Charred sourdough. Perfectly cooked steak. A smoky BBQ leek sauce with a punch of Chimac Korean Hot Sauce. Finished with a handful of truffle crisps. You’re welcome!!!

Ingredients
For steak:
1 good-quality steak (sirloin, ribeye or bavette all work brilliantly depending on how you like it - we grabbed this tasty one in @tescoirl )
Salt and black pepper
Olive oil

For the BBQ leek sauce:
2 leeks
1 tbsp Dijon mustard
2 tbsp Chimac Korean Hot Sauce
3–4 tbsp olive oil
Salt and pepper

To assemble:
2 thick slices of great sourdough (we used @scealbakery cus they’re the goat)
A handful of truffle crisps
Optional: extra Chimac Korean Hot Sauce

What ya do
1. Prep the steak
Take the steak out of the fridge 30–45 minutes before cooking to bring it to room temperature. Season generously with salt and pepper and rub with a little olive oil.
2. Char the leeks
Trim the root ends and top layer and then place the whole leeks directly onto the barbecue.
Turn every few minutes until the outer layers are blackened and the inside feels soft, about 10–15 minutes.
Peel away the burnt outer layers and roughly chop the tender centres.
3. Make the BBQ leek sauce
Add the chopped leeks to a blender with the mustard, Chimac Korean Hot Sauce, olive oil, salt and pepper.
Blend until smooth and delicious!
4. Cook the steak
Get the barbecue properly hot.
Cook the steak for approximately:
Rare: 2–3 minutes per side (50–52°C)
Medium rare: 3–4 minutes per side (55–57°C)
Medium: 4–5 minutes per side (60–63°C)
Remove from the heat and rest for 5–10 minutes.
If any juices collect while the steak rests, stir them into the BBQ leek sauce.
5. Toast the sourdough
Brush the bread lightly with olive oil and grill until toasted with beautiful char marks.
6. Assemble
Spread a generous amount of BBQ leek sauce over the toasted sourdough.
Slice the steak thinly against the grain and pile it on top.
Finish with a handful of crushed truffle crisps and more of the leek sauce on top
ENJOY! taken in Dublin, Ireland by @bigggfitz

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5 months ago

#edinbrugh #train #nachos #Sofie #Sofie Rooney by @bigggfitz

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5 months ago

“Super easy. Anyone can do this. Even I can.” - Sir Garret FitzGerald 2026

The ultimate BBQ Chicken

Just TWO ingredients and this one will make your crush fall hard for the sweetness of your soul:

Ingredients:

•⁠ ⁠1 Whole Corn-Fed Chicken - we grabbed this one in @tesco
•⁠ ⁠Chimac K-BBQ Sauce
•⁠ ⁠1 Fresh Lime (optional but touch of clash)
•⁠ ⁠Charcoal

What ya do:

1.⁠ ⁠Prep: Spatchcock the chicken (cut in half, remove spine and wing tips). Keep the scraps for stock. If this all sounds like a little too much, ask your local friendly butcher to do it for you.
2.⁠ ⁠Marinate: Coat the birrd BBQ sauce and leave it for 6 hours or overnight in the frigo
3.⁠ ⁠Grill: Heat your BBQ till it’s hot and the coals are white. Place skin-side down for a deep char. Flip it over onto its bones after about 5 mins, turnng it every few minutes for about fifteen minutes in total
4.⁠ ⁠Indirect Cook: Move to the indirect heat side (or the oven) skin-side up and lather on some more K-BBQ sauce. Leave it here for about 40mins - a hour. Use a meat thermometer and pull the chicken off the heat the second the breast hits 70°C. This ensures it stays incredibly succulent (which is what. your crush will appreciate)
6.⁠ ⁠The Magic Rest: Place the chicken in a bowl, squeeze fresh lime juice over it, and seal it with a lid.
7.⁠ ⁠The Finish: Leave it to rest for 30 minutes. It will continue cooking inside the bowl to reach above 78°C. Pour those delicious juices from the bottom of the bowl over the chicken when plating. taken in Dicey's Garden by @bigggfitz

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5 months ago

A day in the life of your friendly local sauce baron by @bigggfitz

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6 months ago

These beefy summer rolls rolls contain beef and hot sauce. They’re delicious. You should make them.

You’ll need:
- 1 lb good quality mince meat
- 1 red pepper, diced
- 1 onion, diced
- 2 cloves of garlic, diced
- 1 chili, diced
- Chimac Korean hot sauce
- For the crunchy batons, you’ll need:
- 1 cucumber, cut into batons
- 1 pepper, cut into batons
- 2 grated carrots

Cook off your onions, peppers, and chilies and garlic first till they’re softened, then get the beef. Make it like one big beef patty. Salt on the outside, smash it into the pan, let the caramelization happen, and let it cook almost all the way through so it gets nice, crunchy, and crispy.

Then put in your softened veg and hot sauce and mash with a potato masher until it’s nice and ground and everything’s cooked up nicely.

Leave it to cool for about 20 minutes; you don’t want to put piping hot into the summer rolls!!!

Assemble your summer rolls. Use a little bit of warm water for a few seconds and leave it for about 30 seconds till it’s soft, then wrap it up like a little burrito.

Oh yes, we’re double wrapping these guys, so use two rice paper wraps. Then pan-fry in a bit of oil and dip in some hot sauce and enjoy. taken in Dublin, Ireland by @bigggfitz

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6 months ago

These laaaazy no fold pan dumplings are delicious, easy as heck and packed full of protein. You can eat em straight from the pan, drizzled with sriracha caramel whilst caching up on your fave reality tv show

It’s SIMPLE:

Mix minced meat and some aromats together. For this, I we used:
- turkey mince
- two cloves of garlic
- one chili
- four spring onions
- a glug of sriracha caramel

In the mix, put them into meat bowls, press them into a pan, put the wonton wrappers on top, put some water in, and steam them for seven minutes. Then sprinkle some more sriracha caramel and your fave chili oil or chilli crisp on top (we used @rivesci.ie) and away you goooooo 😘

#recipe #dumplingrecipe #chimac taken in Dublin, Ireland by @bigggfitz

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6 months ago