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…
Sent from my iPhone using Tapatalk
Just a week or so late…
Moderator: TBBQF Deputies
- bsooner75
- High Plains Smoker
- Posts: 8537
- Joined: Mon Jan 16, 2012 5:34 pm
- Location: Little Elm, TX
- Contact:
- OldUsedParts
- Deputy
- Posts: 21557
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Just a week or so late…
Nothing like a GREAT come from behind FINISH
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Kiwiruss
- Bandolero
- Posts: 845
- Joined: Sun Mar 12, 2017 4:05 pm
- Contact:
Re: Just a week or so late…
Nice plate for an Englishman .........or an a merry can. Mustard sauce??
Russ
Russ
Be different.......we love different.
- bsooner75
- High Plains Smoker
- Posts: 8537
- Joined: Mon Jan 16, 2012 5:34 pm
- Location: Little Elm, TX
- Contact:
Re: Just a week or so late…
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?
Sent from my iPhone using Tapatalk
- Kiwiruss
- Bandolero
- Posts: 845
- Joined: Sun Mar 12, 2017 4:05 pm
- Contact:
Re: Just a week or so late…
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?
Sent from my iPhone using Tapatalk
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 .
Russ
Be different.......we love different.
- bsooner75
- High Plains Smoker
- Posts: 8537
- Joined: Mon Jan 16, 2012 5:34 pm
- Location: Little Elm, TX
- Contact:
Re: Just a week or so late…
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 .
Russ[/quote]
Haha, thanks Russ…no charge for redneck language classes
Sent from my iPhone using Tapatalk
- Kiwiruss
- Bandolero
- Posts: 845
- Joined: Sun Mar 12, 2017 4:05 pm
- Contact:
Re: Just a week or so late…
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
Russ
Be different.......we love different.
- Txdragon
- Deputy
- Posts: 5036
- Joined: Mon May 14, 2012 3:13 pm
- Location: Forney, TX
- Contact:
Re: Just a week or so late…
Looks fantastic!! I missed out on my corned beef and cabbage this year
(Insert witty signature here)
- Kiwiruss
- Bandolero
- Posts: 845
- Joined: Sun Mar 12, 2017 4:05 pm
- Contact:
Re: Just a week or so late…
Txdragon wrote:Looks fantastic!! 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.
Return to “Smokehouse - BBQ Discussion”
Who is online
Users browsing this forum: No registered users and 22 guests