Faith and Begorrah

Happy St. Patrick’s Day anons
Smoked this corned beef brisket for 8 hours on my Akron with Hickory
Post St. Paddy’s day meals itt

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  1. 1 month ago
    Anonymous

    these threads are moronic. the proper way to celebrate an irish holiday is to not eat anything

    • 1 month ago
      Anonymous

      Kek

      What’s that burnt grass? Some kind of aromatic?

      asparagus from the garden. Turned out great with no salt or oil, just the smoke

      >out of season asparagus
      when was the last time you had a vegetable anon?

      It is in season?? Here in the Deep South anyway

  2. 1 month ago
    Anonymous

    What’s that burnt grass? Some kind of aromatic?

    • 1 month ago
      Anonymous

      >out of season asparagus
      when was the last time you had a vegetable anon?

      • 1 month ago
        Anonymous

        I didn’t zoom in initially and the ‘gus looks like piles of grass. That shit looks like burnt bundles of lemongrass or something. Some of it is completely black and it’s all piled up to ensure uneven cooking. I’ve never seen ‘gus cooked so carelessly on a grill before.

        • 1 month ago
          Anonymous

          It were careless but delicious

          https://i.imgur.com/jVzuev4.jpg

          Congratulations. You turned corned beef into Pastrami. Now slice it up and throw it on an onion roll with swiss cheese and mustard. You can thank me later.

          Monday awaits

      • 1 month ago
        Anonymous

        >out of season asparagus
        lmao
        What? It's one of the first vegetables of spring. It's absolutely in season, you big silly.

  3. 1 month ago
    Anonymous

    Extremely overcooked asparagus

  4. 1 month ago
    Anonymous

    Congratulations. You turned corned beef into Pastrami. Now slice it up and throw it on an onion roll with swiss cheese and mustard. You can thank me later.

  5. 1 month ago
    Anonymous

    I really went overboard on the potato this years.

    • 1 month ago
      Anonymous

      Looks amazing

      • 1 month ago
        Anonymous

        Why did you put it on before the flames died and the smoke was clean?

        • 1 month ago
          Anonymous

          It was at the very end of the flames, really just for the cool fire pic

    • 1 month ago
      Anonymous

      Is that food cooked or raw?

      • 1 month ago
        Anonymous

        Corned beef is cured enough that that it never loses its color. That flat was smoked for an hour and a half then thrown in the cast iron and stuck back in the smoker for 3 hours between 350° and 400°, it's plenty done.

        • 1 month ago
          Anonymous

          I don’t mean just the meat. Everything looks raw.

          • 1 month ago
            Anonymous

            I don't like mushy potatoes and carrots. Both will break apart if you press down on them with a fork, but their is a lot more room between "raw" and "a whisk away from puree" than most recipes call for. The potatoes were cooked in brine at 300° for 4 hours the carrots 2 and the cabbage was last in at 45 minutes. I give a little leeway to carrots and potatoes, but I won't have slimy cabbage.

  6. 1 month ago
    Anonymous

    Made dublin coddle for the senpai, should be eating it for the next couple days

    • 1 month ago
      Anonymous

      Never even heard of that before but just looked it up
      Makes sense. Apparently it used to be bacon and cabbage for st paddy’s day before the Irish came to America, when they had to live among the israelites
      Then corned beef took off since they could only walk to israeli butchers, and they didn’t have bacon
      Also, before even that they used to have beef and cabbage but the English took to buying all the cattle for their armies, so the Irish raised more lamb and hogs

      • 1 month ago
        Anonymous

        Been making it for years and never knew that, thanks for the cool history fact

        • 1 month ago
          Anonymous

          You can thank me by giving me a bowl of that yummy stew anon

          • 1 month ago
            Anonymous

            I doubt it would travel well, but here's the recipe I used
            https://adamsfarms.com/recipes/dublin-coddle/

            • 1 month ago
              Anonymous

              >Klondike Goldust potatoes
              I recognize you.

              • 1 month ago
                Anonymous

                I doubt it, I just randomly grabbed the first bag of potatoes at the store yesterday lol I pretty much buy red potatoes for everything

                Another Tis bit is that though I live in the deep south(I hate it) I’m from Appalachia and come from an old family of Ulster Scots. Since there ain’t many Catholics around in the mountains, we don’t generally celebrate St paddy’s, but we have an early spring dish called kilt lettuce. You take your lettuce and your onions and chop it finely, meanwhile cooking some bacon and cornbread. You crumble the bread up with the greens and chop the bacon up and mix it all together, then you pour hot bacon grease in all of it and stir it up. I could eat a pound of it were I not full of all this beef

                Based, I'll have to try that out

                How does the Madame Gougousse ham stock cube compare to Knorr? We but that. Never even seen MG ham cubes before. We like their crab cubes as well as their goat. The chicken cubes blow, tho.

                Really good cubes, nice smoked ham flavor. I really like the crab, fish, beef and goat from the same brand as well

            • 1 month ago
              Anonymous

              How does the Madame Gougousse ham stock cube compare to Knorr? We but that. Never even seen MG ham cubes before. We like their crab cubes as well as their goat. The chicken cubes blow, tho.

              • 1 month ago
                Anonymous

                Never had a goat cube
                Imagine the smelle

        • 1 month ago
          Anonymous

          Another Tis bit is that though I live in the deep south(I hate it) I’m from Appalachia and come from an old family of Ulster Scots. Since there ain’t many Catholics around in the mountains, we don’t generally celebrate St paddy’s, but we have an early spring dish called kilt lettuce. You take your lettuce and your onions and chop it finely, meanwhile cooking some bacon and cornbread. You crumble the bread up with the greens and chop the bacon up and mix it all together, then you pour hot bacon grease in all of it and stir it up. I could eat a pound of it were I not full of all this beef

  7. 1 month ago
    Anonymous

    I hate the ir*sh.

    • 1 month ago
      Anonymous

      me too

    • 1 month ago
      Anonymous

      N******

  8. 1 month ago
    Anonymous

    why do you morons celebrate this "holiday"?

    • 1 month ago
      Anonymous

      Why does your autism flare up over other people trying to acknowledge cultural touchstones?

      • 1 month ago
        Anonymous

        americans are so embarrassing

        • 1 month ago
          Anonymous

          Maybe just try not to frame your world view and opinions on a country thousands of kilometers away from you?

          • 1 month ago
            Anonymous

            My rule of thumb for yuros and thirdies who need to seethe at the mere mention of America is "Hate us cuz you ain't us" and it's worked well so far

          • 1 month ago
            Anonymous

            i live in america, moron

            • 1 month ago
              Anonymous

              Then act like it fatso.

    • 1 month ago
      Anonymous

      Wasted trips on fat seething moron

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