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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Old 01-18-2011, 11:54 AM   #31
ecode
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Pub Food! Well, this one brings me back. I don’t think I’ve really been in an honest to goodness pub, since BC, … Before Children, that is. I was named after the Emerald Island, so if you’re talking to me about Pub Food, of course you’re talking about an Irish Pub. No chicken wings or nachos here. There’s nothing wrong with wings and I love nachos, but they just don’t belong in an Irish Pub. We’re talking Pub Food, not bar food. Now, let’s sit back, turn up the volume and click the link to get in the right mood….Oh, and don’t forget to come back!

http://www.youtube.com/watch?v=DrBLqp-s__o

Now when you’re talking pubs, you’ve got to include beer, and when you’re talking beer, you can only mean Guinness. So, let’s take a look at the menu at the local pub and see what they might be offering:



You can see there aren’t going to be any misconceptions about what we’ll be having at this pub. It’ll be Guinness pie and a Pint at this table. Now, I make my Guinness pie as a variation of cottage pie (or shepherds pie) that you might find in many pubs. Guinness pie is far superior though. Instead of minced meat, I use braised short ribs, and of course there is the Guinness. I begin by smoking some short ribs for a couple hours to give their flavor some depth. I seasoned these with some Foil Hat Rub.



When these are smoked, I braise them in a pot. And add a splash of flour to thicken it up for stick-to-your-ribs goodness.



And then add the Guinness



I add carrots, onions, and a secret ingredient – well, maybe not so secret.



What’s that? Staring at the pictures too long and the music’s over? Well, here’s the next band coming up on stage just now.

http://www.youtube.com/watch?v=iYbXV5eMGsM

I’ll add the peas later. Then back out to My Oval to simmer for a few hours.



Next, there is the topping of mashed potatoes. I add a dose of cream to make them extra smooth and so there’s no mistaking which pies are which, I mark the good ones . Back out to My Oval to toast the potato topping. Oh, and while these are cooking, I make some Irish soda bread. I prepared a couple loaves. These are served with the pie. Some people like to sop up the juices with bread, but the bread tastes delicious all on its own.



The Guinness pies have a slightly crisped outer potato layer when they’re finished. Of course I serve this with a Guinness as there’s nothing else on the menu to drink in this pub.



And you can’t visit an Irish pub without singing “No, nay, never!...”

http://www.youtube.com/watch?v=qw-1O_wBYXY

So,

Éirinn go brách!

And Thanks for looking!

PS: This is probably the last song I ever heard in a pub, and that was in Nova Scotia. I'm a sucker for graphics. I think they might've relied on a pint of Guinness or some uisce beatha for inspiration.

http://www.youtube.com/watch?v=dl-CfQvz21Y
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Old 01-18-2011, 12:04 PM   #32
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I am completely speechless after that!
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Old 01-18-2011, 12:12 PM   #33
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Quote:
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I am completely speechless after that!
Me too After looking at that I am looking at my lunch saying WTF
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Old 01-18-2011, 12:27 PM   #34
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That is sheer cahalane! That is spot on!!
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Old 01-18-2011, 01:17 PM   #35
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God bless you lass and the Pogues forever, amen.
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Old 01-18-2011, 03:36 PM   #36
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That there is one hell of a spectacular meal lassy!
Awesome work Ecode!
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Old 01-18-2011, 07:07 PM   #37
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For some reason I was hoping you'd do a shepherd's pie ecode. You went one better. Love it! Now, where can I get some kidneys? (Lame Scottish Tourist mod)
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Old 01-18-2011, 07:39 PM   #38
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Quote:
Originally Posted by bigabyte View Post
I am completely speechless after that!
Yep, I loved them singing skulls too, "...shed no tears! I'm a broken man on a Halifax pier, the last of Barrett's privateers!" Except I sang along with them .
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Old 01-18-2011, 09:19 PM   #39
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After researching pix of pub food I noticed steak came up more often than anything. And did I mention I love steak...and just so happened to have some beautiful choise ribeyes lying around. Oh, and NO ribeyes were murdered in the making of this pub grub!
First I lit coals and wow, this new charcoal gave off purple flames which I thought was way cool.

Then into the grill.

Seared first (flames still purple).

Then indirect up to 134 and rested while I threw the shiitakes and large buttons on.


Fried up some fresh cut steak fries. Here it is sliced.

But I thought it was a bit blurry so here's the TD pic.

Thanks for looking!
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Old 01-18-2011, 09:35 PM   #40
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Ribeyes and fries! Nice pub you've got there! :drool: -- can't believe there's no drool emoticon.
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Old 01-18-2011, 09:39 PM   #41
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It took a lot of self control to not dig in immediately after Redhot made the plate. We did have to take pics though.
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Old 01-18-2011, 09:42 PM   #42
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I'm getting directions to Memphis now...
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Duh.
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Old 01-19-2011, 04:00 AM   #43
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I'm getting directions to Memphis now...
I tried to Hijack a thread there last year!!!!!
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Old 01-19-2011, 04:10 AM   #44
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Now LISTEN...

This is a farkin serious TD this one is... WOW! I'd like to say that e-code has snaffled my idea of having searched on the internet for a pub menu, and then making something from that menu... but I can't say that... no. I can't.

What is true though.. that both she and me have some Irish blood, and so even though I'm 50% Dutch... the OTHER 50% is a bastard mix that comprises some Irish DNA which, like Guiness, pours pretty thick.

So, I will be doing the same thing, as soon as I get a few punds together, but from a historic Aussie Pub Perspective with good traditions.

BTW e-code... that pie was nothing short of spectacular
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Old 01-19-2011, 08:42 AM   #45
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Can't beat a good ribeye, and Redhot, THAT is a great ribeye.
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