Just a week or so late…

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Just a week or so late…

Postby bsooner75 » Sun Mar 26, 2017 6:56 pm

But I ain't Irish so I guess it's ok. Still enjoy corned beef and cabbage. Followed Malcolm Reed's method and did it on the pit. Seasoning provided by Sucklebusters SPG. All and all it was pretty good. Took it to 205 and thought it probed ok but it was still a little tough. Mostly looking forward to tomorrow's Rueben sammich…

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Re: Just a week or so late…

Postby OldUsedParts » Sun Mar 26, 2017 6:58 pm

Nothing like a GREAT come from behind FINISH :tup: :salut: :cheers:
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Re: Just a week or so late…

Postby Kiwiruss » Sun Mar 26, 2017 7:11 pm

Nice plate for an Englishman .........or an a merry can. Mustard sauce??

Russ
Be different.......we love different. :happ:
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Re: Just a week or so late…

Postby bsooner75 » Sun Mar 26, 2017 7:13 pm

Kiwiruss wrote:Nice plate for an Englishman .........or an a merry can. Mustard sauce??

Russ


I eat mine with Gulden's spicy brown mustard.…any recommendations?


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Re: Just a week or so late…

Postby Kiwiruss » Sun Mar 26, 2017 7:19 pm

bsooner75 wrote:
Kiwiruss wrote:Nice plate for an Englishman .........or an a merry can. Mustard sauce??

Russ


I eat mine with Gulden's spicy brown mustard.…any recommendations?


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My mums and half of nz is this one, simple and very very nice, mix 1 egg with 1 tablespoon flour and mix with 1 tablespoon of sugar and 1 tablespoon dry mustard powder, about a cup or 2 of the liquid you cooked the beef in, mix and heat up til it thickens. Nice hot or cold in a Reuben,lol, I'm even getting your lingo . :chef:

Russ
Be different.......we love different. :happ:
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Re: Just a week or so late…

Postby bsooner75 » Sun Mar 26, 2017 7:23 pm

Kiwiruss wrote:[quote="bsooner75"][quote="Kiwiruss"]Nice plate for an Englishman .........or an a merry can. Mustard sauce??

Russ


I eat mine with Gulden's spicy brown mustard.…any recommendations?


Sent from my iPhone using Tapatalk[/quote]
My mums and half of nz is this one, simple and very very nice, mix 1 egg with 1 tablespoon flour and mix with 1 tablespoon of sugar and 1 tablespoon dry mustard powder, about a cup or 2 of the liquid you cooked the beef in, mix and heat up til it thickens. Nice hot or cold in a Reuben,lol, I'm even getting your lingo . :chef:

Russ[/quote]

Haha, thanks Russ…no charge for redneck language classes


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Re: Just a week or so late…

Postby Kiwiruss » Sun Mar 26, 2017 7:39 pm

I giggled guldens, nice story behind the company, then the sell out, I see they made Worcester sauce as well. I LOVE Worcester or as oup says worst ever sauce,lol.

Russ
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Re: Just a week or so late…

Postby Txdragon » Sun Mar 26, 2017 7:41 pm

Looks fantastic!! :cheers: I missed out on my corned beef and cabbage this year :(
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Re: Just a week or so late…

Postby Kiwiruss » Sun Mar 26, 2017 7:47 pm

Txdragon wrote:Looks fantastic!! :cheers: I missed out on my corned beef and cabbage this year :(


WHAT?? We have boiled beef n carrots n cabbage at least 15 times a year, mainly in winter, I cooked a small piece last week by itself solely for sammiches with chow chow relish. A dash of mint sauce in the cabbage is nice as well.

Russ
Be different.......we love different. :happ:

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