Thread: just wanted to share tonight's dinner with you guys..

Originally Posted by TheGeek

Went for a walk in a woodland park today and worked up an appetite and took some photos, then came home to.

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Which turned into.

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Which was cooked through like this.

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There are leftovers, which will become stovies.

Geek

BRA-VO!!!!

I meant to post this when I made it last week, just saw the picture and thought better late than never. It's bo ssam (korean bbq) - easy to cook (just baste the pork shoulder once an hour for the 5-6 hours it takes) and is a lot of food to feed many people.
After a couple of iterations I finally figured how not to fill the house with smoke in the final step - transfer it to a new pan before adding the sugar and caramelizing it.

I think the most important thing is the ssam sauce which is fermented beans and peppers paste (my Wegmans has several choices) to which one adds oil and vinegar (the easiest is to do it in a jar and shake it for 10-20 seconds).
The green stuff is scallions and ginger, out of the picture - lettuce and kim chi.

Marinated Steak Tips,Broccoli,Red Bliss Potato Salad

Early St Patty's GTG with the family this evening.
Clockwise from top left, corned beef, leeks, potatoes, cabbage,

Irish soda bread

After round one was served.
After boiling for three hours I char up my corned beef on a 480 degree bbq for ten minutes, can you say candy beef, served with ham as well of course.

And a Black Forest finale.

Enough leftovers to carry me to Thursday no problem.
Cheers men.

Originally Posted by MikeB52

Early St Patty's GTG with the family this evening.
Clockwise from top left, corned beef, leeks, potatoes, cabbage,

Irish soda bread

After round one was served.
After boiling for three hours I char up my corned beef on a 480 degree bbq for ten minutes, can you say candy beef, served with ham as well of course.

And a Black Forest finale.

Enough leftovers to carry me to Thursday no problem.
Cheers men.

I am not Irish but if you need help cleaning up the leftovers let me know!

I just became a leperachaun send me some and I'de like an end piece of cake with gobs O frosting please .

And after the diner

Still eating up all of those duck legs from a few months ago. This was today's lunch with some hashbrowns.

Beautiful duck. Just beautiful.

My St. Patrick's Day supper was a bit non traditional as I had my version of Ruben Sandwiches and Steamed Cabbage Wedges with sauce made from the broth that the beef was cooked in and Irish Soda Bread. Dessert was Chocolate Cake with Orange Butter Cream Frosting.

I don't 'boil' my corned beef, I bake it at about 200-225 deg Fahrenheit/this one was in the oven for almost 4 hours and it was tender. Here in the States most of the corned beef has 'Papain' which is an enzyme from the papaya fruit and it's a meat tenderizer included in the cure.

Back in the day I'd have had that brisket in the oven for about 6-8 hours but these days if you're not careful the meat will crumble when you go to slice it if it's cooked too long.

In the cast iron dutch oven;



The carrots, onions, garlic, parsley, bay leaves and some pickling spices were added along with the 'Secret Ingredient' 36 oz of Beer;



I like sauteed onions on my Rubens;



The sauce was strained then thickened and served on the steamed cabbage wedges/the sauerkraut was also heated at the same time.



The Rubens had the corned beef, sauerkraut, sauteed onions, Swiss Cheese and homemade Thousand Island Dressing served on Rye Bread.



The Irish Soda Bread was a big hit!



Sorry but no pics of the cake, we gut hungry 'Beastards' ate most of it and the leftovers went home with the grand kids for later.