Yikes!! It's a land Snark!!

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james terrio said:
Snark; you're doing it write :thumbup:

No traditional St. Patty's Day dinner here. We'll stock up on briskets in a week or two when the thrill wears off and they go on sale. Last week hams were on sale so we smoked one Saturday. Yum!
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I'm curious as to how you got that sucker lit........;)
 
james terrio said:
Snark; you're doing it write :thumbup:

No traditional St. Patty's Day dinner here. We'll stock up on briskets in a week or two when the thrill wears off and they go on sale. Last week hams were on sale so we smoked one Saturday. Yum!
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Nope, not doing it right. First, they'll kill you if you call it "St Patty's." Also, the Irish don't really eat corned beef. I'm doing bangers and mash instead of my usual St Fatty's Day fatty though.
 
1066vik said:
+1 - last year Wally world had little 3-4# corned beef points for $1.08 a pound around the first of may. I think I bought 8 of them.
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Exactly :thumbup: I'm thinking of getting another chest freezer just for when harvest comes in and/or when good deals on briskets, turkeys, hams etc come around. It's really just a matter of watching Craigslist and so forth for a good price on a decent used one.
granitestateofmind said:
I'm curious as to how you got that sucker lit........;)
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I use one of them little butane crack-pipe lighters :D

crimsonfalcon07 said:
First, they'll kill you if you call it "St Patty's."
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I ain't scared of no Irishman.

Other than insisting on a turkey for Thanksgiving, I put very little stock in what anyone claims is traditional for any given day. It's much more a matter of what's in season or on sale :)
 
james terrio said:
Other than insisting on a turkey for Thanksgiving, I put very little stock in what anyone claims is traditional for any given day. It's much more a matter of what's in season or on sale :)
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My father was the same way, we would even sometimes have steak or ribs for Thanksgiving.

And steak on Xmas was more of a tradition in my house than Ham or turkey. Dad would go and grab some HUGE steaks from the butcher, they didnt even fit on the plates.... but that didnt matter because we ate them so fast we didnt really need a plate at all.
 
james terrio said:
I ain't scared of no Irishman.

Other than insisting on a turkey for Thanksgiving, I put very little stock in what anyone claims is traditional for any given day. It's much more a matter of what's in season or on sale :)
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Man, learned a lot today. Evidently, St. Patrick wasn't born in Ireland, his color is blue, not green, and March 17th was the day he died, so we're celebrating his death.
 
Y'all are over thinking this whole thing, shut up and drink.

SS hardware for my 6.





Blurry, but you get the idea.



For Biscuit.



 
Murph you are always drinking a new beer. Im jealous LOL

Great use of that 6 too!!

LMAO, i just noticed the calendar too... Does that say "Murphs drunk day" ? HAHAHA
 
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GSO1962 said:
Happy St. Patrick's Day!!

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Psyop said:
Yes its supposed to be corned beef and cabbage!
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worldwood said:
Is corned beef and cabbage an Irish tradition?

I had it last night, but a couple people on other boards were talking about it earlier and now im thinking there is a reason LOL
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1066vik said:
learned a cool trick to cut down on some of the salt in your corned beef.
boil for 20 minutes, dump the water, rinse, and boil for another 20.
dump the water, rinse again, then cook like you normally would (boil, roast, crock pot, whatever)

tasty vittles!
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worldwood said:
Growing up we always used the canned corned beef and hash with cabbage... So when the wife made Corned beef and cabbage the first time i was confused what i was eating LMAO

Also i just told her i didnt know corned beef and cabbage was a tradition and she laughed at me and said why else you think i only make it once a year.....
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All these references and posts remind me of when I was in Newport NS in RI back in '86. I decided to cook a brisket one weekend for some of the guys in Department Head School with that summer.

I went to the local butcher shop and asked for a brisket. The guy was clueless as to what I wanted. I asked him if he had one of the "cuts of meat" cows somewhere. He said he did in the office. We went back there and I pointed to the brisket.

He said "Oh, you want a corned beef." And went and pulled out this chunk of boiled meat and asked "How much do you want?".

He thought I was crazy for wanting two 13-14 lb slabs of "uncooked corned beef". He sold it to me, but he still thought I was crazy for wanting 2 of them. Not the best briskets I ever cooked (had to improvise a pit using a jigsaw, 4 #2 washtubs and some dryer vent pipe) but at least I had brisket.
 
worldwood said:
Murph you are always drinking a new beer. Im jealous LOL

Great use of that 6 too!!
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Thanks, I try to have fun with my drinking. My Dad has been drinking the same brand since highschool, occasionally I can get him to try a "green beer". He's a Budweiser guy. I try a different beer every time I got to the liquor store.
 
Murphnuge said:
Thanks, I try to have fun with my drinking. My Dad has been drinking the same brand since highschool, occasionally I can get him to try a "green beer". He's a Budweiser guy. I try a different beer every time I got to the liquor store.
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My father just drinks bud or Michelob ultra. I can drink both but neither is a favorite for me. I can get him to taste other beers... but he is stuck in his ways and even if he likes it he wouldnt buy them.

I like to try new beer, but normally dont want to invest in a 6 or 12 pack of something i might not like so i normally just get Yuengling. But when at a restaurant i try and do some sampling so i can just get a glass at a time to see if i like it.

Have to admit i felt like a hypocrite over my bday weekend. I have always talked $hit about beer with any fruity flavors but i tried that Angry Orchard when we were out to eat and it was pretty good. Which made me more open to tasting other beers i would of just blown off in the past.
 
Texas-style/barbeque/smoked brisket is totally different from corned beef, even though it comes from the same part of the animal. The brisket is a cut of tough meat from the front chest. The "corned" part refers to the salt-cure and spices and whatnot.

It's kind of funny that we think of either one as a delicacy today, because like so many other delicacies, they both originated as a cheap way to make use of a pretty nasty cut that rich folks would turn their nose up at.
 
Like chitlins and hog maws :D

Hows it been going James? Havent seen you around in a few days, you take a vacation?
 
worldwood said:
Like chitlins and hog maws :D
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And head cheese and blood pudding and pig's feet and pickled herring and kidneys and... all that stuff was originally left for serfs and slaves while the landowners kept the steaks and chops for themselves. Even lobster was once considered a cheap and plentiful "trash" food. Now you can convince people to pay outrageous prices for offal if you put it on a fancy enough plate :D

No vacation, just turned off the puter for the weekend and did family stuff instead :)
 
james terrio said:
Texas-style/barbeque/smoked brisket is totally different from corned beef, even though it comes from the same part of the animal. The brisket is a cut of tough meat from the front chest. The "corned" part refers to the salt-cure and spices and whatnot.

It's kind of funny that we think of either one as a delicacy today, because like so many other delicacies, they both originated as a cheap way to make use of a pretty nasty cut that rich folks would turn their nose up at.
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It's pretty much a staple, rather than a delicacy, for me. I know the doctors all say we're not supposed to eat a bunch of red meat, but, when done right, and trimmed properly, brisket can be just about the leanest cut of beef you can eat. I scarf down brisket 2-3 x/ week, more if I've smoked up a big ole 12-14 pounder, along with a couple of pound of BBQ'd chicken every week. And when I get done with a brisket, it's so tender, it chews itself.

You want a nasty cut of beef, that's the flank steak, the traditional cut used for beef fajitas. Since I don't like how stringy and tough that cut is, I use 3/4 inch thick round steak, sliver-sliced and well marinated for my fajitas. I also cook up my own picante sauce in 2 gallon batches, but that's another story. :D
 
james terrio said:
And head cheese and blood pudding and pig's feet and pickled herring and kidneys and... all that stuff was originally left for serfs and slaves while the landowners kept the steaks and chops for themselves. Even lobster was once considered a cheap and plentiful "trash" food. Now you can convince people to pay outrageous prices for offal if you put it on a fancy enough plate :D

No vacation, just turned off the puter for the weekend and did family stuff instead :)
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I was dating a girl for a few years in high school down in Florida, she was black, and she grew up just several miles from Rosewood Florida, Her great aunt was still alive and was like 102 years old and surprisingly mobile for her age when she died. Anyway she wasnt fond of the idea of us dating being as though im white. Her parents were slaves, and the land she owned then was given to her by their old "masters" once slavery ended. The first time i ever tried chitlins was over her house. They smelled bad, but tasted pretty good. It was funny because they would tell stories about how the white people didnt eat this stuff back in the day because they thought it was just waste. And i almost didnt get a plate :D

But that family could cook their asses off!!! I pulled up one day and there was smoke coming from the ground and her uncle was directing me away from the smoke.... Come to find out they were cooking a goat buried underground. That was new to me.. both cooking something buried in dirt and goat in general LMAO but really it was EXCELLENT.
 
Hello me old mates, how have you all been? I hope you're all doing well, I've been pretty busy the last couple of weeks, been walking 50kms a week, 10kms every day after work, and I've lost nearly 7 kilograms so far. Sore feet at first, but getting better by the day :)

Started overtime at work too, the extra cash is helpful, maybe some more Beckers in my future :D Also I've been supporting a friend after a relationship ended badly between him and his girlfriend, but I'm not complaining about that because that's what friends do.

Anyway, hopefully I can get back to the forum a bit more, just had a few quick glances so I hope I haven't missed anything major, and I hope that everyone has been safe and has not accidentally cut off any body parts!
 
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