What the he11 is Irish BBQ? - Page 2

MS2SB · 06-17-2013, 02:51 PM

Try corning some spare ribs like you would a corned beef and then smoke.

charrederhead · 06-17-2013, 03:13 PM

A six-pack and a potato!

Ooops. Wrong joke...sorry.

Supes · 06-17-2013, 03:37 PM

I'd smoke a beef brisket and foil it off with some Guinness. Then I'd turn it into an irish stew:-

http://www.bbc.co.uk/food/recipes/irishbeefstew_73826

Served it with some soda bread and loads of pints of Guinness.

Titch · 06-17-2013, 03:58 PM

Bangers and Mash

TroyA65 · 06-17-2013, 04:04 PM

[QUOTE=nthole;2519113] Or just serve whisky?

Done!!!

buttburnersbbq · 06-17-2013, 06:31 PM

Corn Beef and Cabbage

westy · 06-17-2013, 06:38 PM

10 beers and a grilled potato. 11th beer may not be substituted for potato. Irish bbq.

Chezmatt · 06-18-2013, 12:58 AM

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.

UK Pitmaster wannabe · 06-18-2013, 02:09 AM

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.

Dim Tim · 06-18-2013, 04:46 AM

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.

CarolinaQue · 06-18-2013, 06:27 AM

I had some beef ribs that were corned before smoked this last fathers day. They were quite delicious!!!

Notorious P.I.G. · 06-18-2013, 06:43 AM

Gammon ham steaks with whiskey sauce.

http://www.food.com/recipe/gammon-ha...ey-sauce-20711

BigBellyBen77 · 06-18-2013, 08:10 AM

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.

deguerre · 06-18-2013, 08:21 AM

Careful with mutton though. Even folks who love lamb might not touch mutton...

KentuckyLandSales · 06-22-2013, 06:25 AM

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?

06-17-2013, 02:51 PM	#16
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	Try corning some spare ribs like you would a corned beef and then smoke. __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

06-17-2013, 03:13 PM	#17
charrederhead Babbling Farker Join Date: 06-29-12 Location: Litchfield County, CT Name/Nickname : Pete	A six-pack and a potato! Ooops. Wrong joke...sorry. __________________ hopelessly, helplessly, happily addicted to a shipload of Webers

06-17-2013, 03:58 PM	#19
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Bangers and Mash __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

06-17-2013, 04:04 PM	#20
TroyA65 is one Smokin' Farker Join Date: 04-20-13 Location: Pleasant Prairie, WI	[QUOTE=nthole;2519113] Or just serve whisky? Done!!! __________________ Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion

06-17-2013, 06:31 PM	#21
buttburnersbbq Full Fledged Farker Join Date: 03-19-12 Location: waxhaw,nc	Corn Beef and Cabbage __________________ 2- 22.5 WSM , 150 Gallon Offset , 250 Gallon Reverse Flow

06-17-2013, 03:37 PM	#18
Supes Got Wood. Join Date: 06-04-13 Location: Reading, UK	I'd smoke a beef brisket and foil it off with some Guinness. Then I'd turn it into an irish stew:- http://www.bbc.co.uk/food/recipes/irishbeefstew_73826 Served it with some soda bread and loads of pints of Guinness.

06-17-2013, 06:38 PM	#22
westy is one Smokin' Farker Join Date: 06-01-11 Location: valley village, ca.	10 beers and a grilled potato. 11th beer may not be substituted for potato. Irish bbq. __________________ John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC

06-18-2013, 12:58 AM	#23
Chezmatt Full Fledged Farker Join Date: 06-05-11 Location: San Francisco, CA	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. __________________ 22.5" WSM (x2) /[COLOR=Orange][B] Orange [/B][/COLOR]& [B]Black [/B]Mini-WSM / Lion gas grill / [COLOR="SeaGreen"][B]Green[/B][/COLOR] Weber Performer / [COLOR="Red"][B]Red[/B][/COLOR] & [COLOR="gold"][B] Gold [/B][/COLOR] Mini-WSM / XL Big Green Egg

06-18-2013, 02:09 AM	#24
UK Pitmaster wannabe Is lookin for wood to cook with. Join Date: 06-13-13 Location: Manchester UK	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.

06-18-2013, 04:46 AM	#25
Dim Tim Got rid of the matchlight. Join Date: 05-21-13 Location: UK Hants	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.

06-18-2013, 06:27 AM	#26
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME	I had some beef ribs that were corned before smoked this last fathers day. They were quite delicious!!! __________________ Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

06-18-2013, 06:43 AM	#27
Notorious P.I.G. Got Wood. Join Date: 10-24-12 Location: Perth Western Australia	Gammon ham steaks with whiskey sauce. http://www.food.com/recipe/gammon-ha...ey-sauce-20711

06-18-2013, 08:10 AM	#28
BigBellyBen77 Knows what a fatty is. Join Date: 02-22-13 Location: Sioux Falls, SD	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.

06-18-2013, 08:21 AM	#29
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Careful with mutton though. Even folks who love lamb might not touch mutton... __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

06-22-2013, 06:25 AM	#30
KentuckyLandSales Knows what a fatty is. Join Date: 08-31-08 Location: historic Perryville, KY	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? __________________ Brad Simmons Kentucky's Bluegrass Region [URL="http://KYBBQFestival.com/"]KY BBQ Festival.com/[/URL]