St. Patty cook


 

Clay Neubauer

TVWBB Pro
Guess I've been slacking, 2 months disappeared without me posting a cook on here again. So I'll try to cover the 14 pounds of on-sale corned beef I worked up for St. Patty's Day.

Here's some of it after about 5 hours of WSM incubation.

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Slicers are cool. Especially if you have a vac sealer and like leftovers in the freezer.

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Some assembly required.

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I don't do a whole lot of fries in the winter on account of wanting to stay in the same size pants, but if your local butcher sells quality lard, you gotta indulge in it and give some taters a double-dipping once in awhile. Sprinkle on a bit of Penzey's seasoned salt, and these things were decadent with a nice Reuben. Enjoyed this while watching Worst Cooks In America on Food Network, to make me feel better about my meager attempts :eek:

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Some of what I didn't slice for sammiches, got diced up for corned beef and cabbage.

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Was about worn out with Irish holidays by then, so a little bit of Blue Moon for escort duty.

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Darn winter is lasting forever, last year we were rolling in the field at this time and now the kids don't even seem to want to get in the pool.

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Great Pattys day cooking and nice pictures as well!

Man I haven't had a Kilians Red forever!

Great cook!
 
Keep the cooked cabbage Clay, i'll eet all that beef!
Looks FANTASTIC!
Welcome Home!

I used a bottle of Killians to help render down the cabbage & carrots and the fattiest beef in that pot. I think you would enjoy the flavor that was infused to that cabbage Jim! Some red wine would work pretty well too.
 

 

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