St. Paddy's Day

[Jeff Quade]

Happy St. Patrick’s Day!!!

 

What’s everybody cookin’  today?

 

I got’s 3 corned beef flats going on the UDS in about an hour, along with the traditional “B” reds, (to be done in TBE), cabbage and carrots.

 

Everyone have a great day and may your beer be cold!

 

Erin Go Bra-less!

 

Jeff

[JohnDouglas]

Soaked corn beef flat with coriander, garlic and black pepper infused into cheap yellow mustard went into the Egg early this morning. Corned beef point will be done the trad way on the stove and then some southern fried cabbage to go with both. This is going to a S P party this evening.

Best,

John

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[Merrill]

On 3/17/2012 9:05 AM, Jeff Quade wrote:

Happy St. Patrick’s Day!!!

 

What’s everybody cookin’  today?

Not in honor of St. Patrick's day, but I'm cooking two whole yard birds in the WSM.  Also trying to fix a pellet grill and cleaning my Superior to get ready to sell.  It's going up to 80 and sunny in Chicago, so I'm taking advantage of the weather while I can.

-- 
Best,
Merrill

Check out my mom's new novel..."Child of Desire" by Verla Lacy Powers.
Available on Amazon in paperback or Kindle eBook.

[Mike Chester]

http://www.youtube.com/watch?v=_AzRz7yS95o

[phil wingo]

happy st.paddy's day. think i am doing ribs & bacon sausage pw --- On Sat, 3/17/12, Merrill <capta...@comcast.net> wrote:

From: Merrill <capta...@comcast.net> Subject: Re: [BBQ] St. Paddy's Day

--

[Tom Street]

Anybody have any experience with the Engelbrecht Grill/Cooker that was on the news a night or so ago? Looks like a pretty interesting concept. Not in the market for one - I just never heard of them.

From the Ozarks,
Tom Street

[Lucy Baker]

John, What is southern fried cabbage?

Lucy

[tmorro never knows]

Today everyone is Irish and everyone loves adult beverages.

Paul

[Sherman Watkins]

My Irish were all Scots-Irish and, for the most part, were in America by 1750.  I believe they came because it gave them one more chance, just a few years later, to shoot at the British.  I chose not to parade around in orange today.  

On Sat, Mar 17, 2012 at 1:01 PM, tmorro never knows <tmorro_ne...@yahoo.com> wrote:

Today everyone is Irish and everyone loves adult beverages.

Paul

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--
Sherm
Smoking in Montana's Banana Belt

[Robert King]

Cooking Beans and Rice today. Wife's in the hospital and hopefully she will be back Monday we can do the corned beef thing. 

Robert King

[Lucy Baker]

Robert, I hope your wife is/will be okay!!  God Bless.

I have a CB flat simmering away.  $3.99/lb.  I also got a St. Helen's??? never heard of it, but it was 1.99/lb.  One cost $14 the other, less than $3!!  I'm curious to see the difference.  Cabbage from the garden, carrots and taters will boil later on.  It sure does smell good.

Lucy

[JohnDouglas]

This is a pretty good idea, can add a little garlic, apple cider vig................etc

http://allrecipes.com/recipe/southern-fried-cabbage/

Best,

John

[spe...@knology.net]

Why are you selling the Superior?

 

I thought that you were very happy with it.

 

is there a “NEW” smoker in your future.......

 

I promise I won’t tell your wife

 

 

From: Merrill

Sent: Saturday, March 17, 2012 10:35 AM

To: smoker...@googlegroups.com

Subject: Re: [BBQ] St. Paddy's Day

[T. Drew Childers]

Sherman, 

This is a good read on the Scots Irish, I found it a couple of days ago while poking around: http://www.ulsterancestry.com/ulster-scots.html

Though I haven't traced back my dad's side yet, pretty sure that side of the family has Scots Irish in us, my dad came from the coal fields of eastern Kentucky, and many of those miners were Scots Irish.  My mom's side (Nichols) trace themselves back to a Nichols that jumped off the HMS Rye in 1745 while in Charleston, and then hid out and married into the German community around Newberry, SC.  Later, in the early 1800's, a wagon train of these folk made the trek west to Alabama, and here I am.

DrewC

---

From: Sherman Watkins <tankw...@gmail.com>
To: smoker...@googlegroups.com
Sent: Saturday, March 17, 2012 2:55 PM

Subject: Re: [BBQ] St. Paddy's Day

[Robert King]

Thank you much appreciated Lucy. Emergency hysterectomy but she is doing good. 

On the CB's check if one is a flat and the other a point? Where was the $1.99 one at? I need to pick some up so I can make pastrami.

Robert King

[Robert King]

He's going to lose his Merrilliton status <G>

Robert King

On Mar 17, 2012, at 3:54 PM, <spe...@knology.net> <spe...@knology.net> wrote:

Why are you selling the Superior?

 

I thought that you were very happy with it.

 

is there a “NEW” smoker in your future.......

 

I promise I won’t tell your wife<wlEmoticon-smile[1].png>

 

 

From: Merrill

Sent: Saturday, March 17, 2012 10:35 AM

To: smoker...@googlegroups.com

Subject: Re: [BBQ] St. Paddy's Day

Not in honor of St. Patrick's day, but I'm cooking two whole yard birds in the WSM.  Also trying to fix a pellet grill and cleaning my Superior to get ready to sell.  It's going up to 80 and sunny in Chicago, so I'm taking advantage of the weather while I can.

-- 
Best,
Merrill

[Lucy Baker]

Ah Man!!  That's a hurtful surgery.  I'm glad she's doing well.

L

[Merrill]

On 3/17/2012 5:54 PM, spe...@knology.net wrote:

Why are you selling the Superior?

�

I thought that you were very happy with it.

�

is there a �NEW� smoker in your future.......

�

I promise I won�t tell your wife

Spence,
We are downsizing to no more than 1 or 2 competitions a year, so not worth supporting a huge smoker and trailer.�� We do love the Superior!� Per square inch, I think it might be even more efficient than my WSM.� The problem is taking up garage space when the trailer is gone and the fact that I just don't do that many large cooks any more.� A little change is a good thing.� Maybe I'll finally get inspired to build the new cooker design I worked on over the winter!

[Merrill]

On 3/17/2012 6:40 PM, Robert King wrote:
> He's going to lose his Merrilliton status <G>

NEVER! :)

[Robert King]

Ahh grasshopper snatch the smoker from my garage while I sneak in another one.

Robert King
Sent from my iPhone

[Sherman Watkins]

I was with you until that "west to Alabama" thing.   :-)

(I had a gg-grandfather in California by January 1847 - He didn't stay)

[Joe Whittel]

I cooked (boiled) 75lbs of corned beef, 50lbs of potatoes, 30lbs of carrots, don't remember how many heads of cabbage. 

Joe in Connecticut

[Scot Murphy]

On Mar 17, 2012, at 7:39 PM, Robert King wrote:

Thank you much appreciated Lucy. Emergency hysterectomy but she is doing good. 

That can be a pretty hard thing to go through. Let her know we're thinking of her.


Scot " " Murphy

[Robert King]

I did thank you Scot. Your thoughts got her out of the hospital! She's sleeping in our own bed now which is nice. It's hard watching your loved one in pain but hopefully this will fix it.

Robert "doesn't want to see the hospital bill" King

 

[Pigm...@aol.com]

Yer 100% on not many big cooks anymore.  We used to see several every year for 200 + but the majority are 50 - 75.  I built a smoker to cook lots of butts or whatever, but have only used it once a year for the past couple years.  If I was to put it up for sale, no one has any money they want to part with.

Pigman

 

In a message dated 3/17/2012 8:29:54 P.M. Eastern Daylight Time, capta...@comcast.net writes:

On 3/17/2012 5:54 PM, spe...@knology.net wrote:

Why are you selling the Superior?

 

I thought that you were very happy with it.

 

is there a “NEW” smoker in your future.......

 

I promise I won’t tell your wife

Spence,
We are downsizing to no more than 1 or 2 competitions a year, so not worth supporting a huge smoker and trailer.   We do love the Superior!  Per square inch, I think it might be even more efficient than my WSM.  The problem is taking up garage space when the trailer is gone and the fact that I just don't do that many large cooks any more.  A little change is a good thing.  Maybe I'll finally get inspired to build the new cooker design I worked on over the winter!

-- 
Best,
Merrill

Check out my mom's new novel..."Child of Desire" by Verla Lacy Powers.
Available on Amazon in paperback or Kindle eBook.

--

[Bryan Foltz]

I didn't cook--my wife and my mother in law both had birthdays. My inlaws offered to keep the kids so my bride and I could have an overnight getaway. We rented a cabin in a KY state park, hiked a bit, ate out, and just had some time together. Good time. 

We spent Sunday with my inlaws celebrating MIL birthday. My brother in law was also there, and we all went to church with my inlaws--about a 10% increase in attendance! 

Did have some 'cue for lunch--my brother in law brought a fundraiser butt that his daughter or her boyfriend was selling. Not bad...for some reason those are always smokier than mine. Anyone have any idea why? 

Bryan

[Buzz Dean]

sounds like a nice weekend--guessing the difference is the type of cooker/wood---some foks don't manage a fire well also--hard to convince someone that visible smoke isn't necessarly a good thing

[Bryan Foltz]

It was a great weekend! It's rare for us to get away without the kids--we usually manage a couple of times a year.

Thanks for the input. I suspect it is the cooker.  I'm still using my GOSM (I know ... but it is easier when trying to manage kids etc) so that may be part of it. I'm guessing (just guessing) that they're commercially prepared in a wood-fired pit...then chilled / frozen and sold for a fundraiser. Liquid smoke may be involved, although there was a little bark. The butt my brother in law bought had definitely been cooked for a while--fairly tender and most of the fat had rendered out. Oh well, just curious! Thanks again!