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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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06-17-2013, 12:42 PM | #1 |
Knows what a fatty is.
Join Date: 08-31-08
Location: historic Perryville, KY
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What the he11 is Irish BBQ?
I have a catering gig for an Irish Festival, they want me to make something "Irish" for it. Does anyone have a clue what I can make? Idea, input?? Thank you!
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Brad Simmons Kentucky's Bluegrass Region [URL="http://KYBBQFestival.com/"]KY BBQ Festival.com/[/URL] |
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06-17-2013, 12:47 PM | #2 |
Full Fledged Farker
Join Date: 05-31-12
Location: Altoona, IA
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This link has some information for you...
http://bbq.about.com/od/regionalande.../aa031106a.htm I know my old boss would smoke some corned beef Could try shepard's pie with some brisket or something like that From some reason Ginger keeps coming to mind along with short ribs and the Shamrock Shake...
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Brinkmann Longhorn stick burner 55gal Black UDS 85gal XL UDS DUCAN Affinity - gasser Mini UDS (For the 12 yr old of course) Extreme amounts of awesome to assist 12 yr old who loves to cook, and an 9 yr old who is getting interested |
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06-17-2013, 12:53 PM | #3 |
Babbling Farker
Join Date: 08-11-03
Location: St. Louis
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Smoke some potatoes? Or just serve whisky?
Seriously, look up some famous Irish dishes and then think about ways to substitute smoked meat in place of another meat. I have a traditional Irish Country Cooking book. Just thumbing through some ideas you could use a smoker on, roasted stuffed loin of lamb, roasted leg of lamb, corned mutton, kerry pies, beef and guiness stew, corned beef, ballymaloe spiced beef, traditional roast pork, homemade sausages.
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Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner. |
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06-17-2013, 12:55 PM | #4 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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I dont know
But I would make sure I have some Patty O'Furntiure for people to sit on
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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06-17-2013, 12:58 PM | #5 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Oh boo, hiss, y'all.
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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 |
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06-17-2013, 12:59 PM | #6 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Here are some ideas.....
Get those mini pie crusts that are in foil. We have them in our grocery. You'd want the dough ones and not the graham cracker ones. Blind bake them ahead or on your cooker on site. They cook quickly. Cook up a large pot of shephards pie filling and mashed potatoes. Then make mini shephards pie. Or cook up a large pot of a Guiness and lamb stew and fill those. Or, instead of little pies, you could find some bread bowls? Or just serve the stew with bread on the side. You could also do some sort of Irish sausages and mash to serve up bangers and mash. Have an onion gravy with it.
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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06-17-2013, 01:04 PM | #7 |
is one Smokin' Farker
Join Date: 04-05-12
Location: Charlottesville, VA
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Crubeens between two pieces of soda bread. Oh, and don't forget the salt. They like it spicy.
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__ -[B]Mike[/B] [SIZE="3"][COLOR="SeaGreen"]48" Klose Backyard Chef[/COLOR], Primo Oval XL[/SIZE] Stealth-Grey Thermapen, Maverick ET-732 |
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06-17-2013, 01:05 PM | #8 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Leg of lamb is what comes to mind, done over fire, it is quite good and would be Irish-ish.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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06-17-2013, 01:08 PM | #9 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Lucky Charms!
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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 |
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Thanks from: ---> |
06-17-2013, 01:14 PM | #10 |
On the road to being a farker
Join Date: 06-01-13
Location: San Diego, CA
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Get some really really old meat that's turning green and smoke it??
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06-17-2013, 01:28 PM | #11 |
Knows what a fatty is.
Join Date: 05-28-13
Location: NJ
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06-17-2013, 01:34 PM | #12 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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I didn't know I'm Irish 3 or 4 days out of the week. Learn something new (even my heritage) on this forum everyday.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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06-17-2013, 01:41 PM | #13 |
On the road to being a farker
Join Date: 03-26-13
Location: Barberton, Ohio
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Smoked Lamb/mutton. Beyond that make it taste awesome.
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Current Smoker: Char-Griller Kamado |
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06-17-2013, 01:57 PM | #14 |
Knows what a fatty is.
Join Date: 06-01-13
Location: Hackensack, NJ
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Get a corn beef brisket and smoke it, Go to your local butcher and see if he can get you some blood sausage and smoke those. Definitely Irish BBQ where I'm from.
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18.5 WSM, 22.5 WSM, 22.5 Weber OTS, XL BGE, Smokey Joe silver, Weber E-330 and La Caja China #2. |
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06-17-2013, 02:02 PM | #15 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Here is a cool article about irish bbq. Apparently Ireland has taken to bbq (what this forum considers grilling) to the point that vendors of most of the grills/smokers have also opened up shop in ireland.
http://bbq.about.com/od/regionalande.../aa031106a.htm Looks like lamb/mutton is a popular item to smoke, however searching through some Irish blogs they also do beef/pork cuts such as the pork shoulder, brisket etc.
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~Ren~ Fat Kids Club Founding Member |
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