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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 06-17-2013, 03:51 PM   #16
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Try corning some spare ribs like you would a corned beef and then smoke.
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Old 06-17-2013, 04:13 PM   #17
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A six-pack and a potato!

Ooops. Wrong joke...sorry.
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Old 06-17-2013, 04:37 PM   #18
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I'd smoke a beef brisket and foil it off with some Guinness. Then I'd turn it into an irish stew:-

Served it with some soda bread and loads of pints of Guinness.
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Old 06-17-2013, 04:58 PM   #19
somebody shut me the fark up.

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Old 06-17-2013, 05:04 PM   #20
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[QUOTE=nthole;2519113] Or just serve whisky?

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Old 06-17-2013, 07:31 PM   #21
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Corn Beef and Cabbage
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Old 06-17-2013, 07:38 PM   #22
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10 beers and a grilled potato. 11th beer may not be substituted for potato. Irish bbq.

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Old 06-18-2013, 01:58 AM   #23
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Lamb is a good idea. They eat a lot of lamb in Ireland. You can also consider salmon, which is a staple. Oysters are also popular.
Corned beef is a traditional Irish-American dish, but rarely (if ever) actually eaten in Ireland.
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Old 06-18-2013, 03:09 AM   #24
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Whatever meat you decide on serve it with colcannon and you wont go wrong and if you want to impress use lots and lots of butter. Corned beef is the most traditional meat imo. Oh and don't forget cabbage and bacon. My mouth is watering just thinking about it.
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Old 06-18-2013, 05:46 AM   #25
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I wonder if little guys in green outfits can be spit roasted like a suckling pig!

Sorry, I'll go back and sit quietly in the corner.
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Old 06-18-2013, 07:27 AM   #26
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I had some beef ribs that were corned before smoked this last fathers day. They were quite delicious!!!

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Old 06-18-2013, 07:43 AM   #27
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Gammon ham steaks with whiskey sauce.
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Old 06-18-2013, 09:10 AM   #28
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Coddle for a side I've found people like better than colcannon. Try a Guinness BBQ sauce and Irish whisky in a glaze. If you have a large enough smoker possibly a whole lamb or mutton would be something different than most.
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Old 06-18-2013, 09:21 AM   #29
somebody shut me the fark up.

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Careful with mutton though. Even folks who love lamb might not touch mutton...
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Old 06-22-2013, 07:25 AM   #30
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Wow, you all are awesome! Thank you. I didn't have my email notification on, so I thought you all forgot me. :-)

These are some GREAT ideas. I often smoke those little corned beefs you get at Wal Mart to make pastrami - and thought of corning my own briskets. But it seems too much like a project.

I find out I can buy full packer briskets 10 lbs. - corned and seasoned from my wholesaler from IBP. 3.50/lb, but they are all done.

I going to do that on the CTO tomorrow early to serve to friends.

I'm originally from the Northeast, so there are plenty of ethnic folk there - and I've eaten my weight at Jewish delis. There's hardly anything better than a Pastrami on rye bread with good mustard - and it shaved ultra thin. I don't have a meat slicer - I'm a Texas brisket guy for fark-sake!

How am I gonna get that pastrami sliced real thin without a slicer - or do I take it to 200 degrees and serve it like thin brisket - 1/4 or less?
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