quote:

Originally posted by bitterboy:
Thanks. I may try the place. Last night had pot roast from McChesneys. Man, was that good. Followed Jerry's directions to a tee and BAM! Melted in my mouth.

Get the London broil. For God's sake, get the London Broil.

I also recommend the breakfast sausages, highly. And if you have a dog, you can get marrow bones there.

McChesney's has the best brats in the world. Mmmmm. Brats....on the grill.....hurry up, summer!

Why wait until summer...the grill works year 'round...fire up that baby and throw em on!

quote:

Originally posted by middlein87:

quote:

Originally posted by bitterboy:
Thanks. I may try the place. Last night had pot roast from McChesneys. Man, was that good. Followed Jerry's directions to a tee and BAM! Melted in my mouth.

Get the London broil. For God's sake, get the London Broil.

I also recommend the breakfast sausages, highly. And if you have a dog, you can get marrow bones there.

From McChesneys or Wheaton Market?

quote:

Originally posted by my2cents:
Why wait until summer...the grill works year 'round...fire up that baby and throw em on!

We're just not winter grilling people, I guess. We have a kind of ritual, complete with cold cans of beer in hand, whenever we grill. We have to stand around the grill itself and talk about how much work we need to do in the yard, the driveway, the exterior of the house, how bad the mosquitos are, should we get a new table for the patio, etc., etc.

Can't do that in the winter.

Has anyone bought corned beef for St. Patty's Day? I need to buy some for tomorrow and was wondering where I should go. McChesneys? Wheaton Meat Market? Costco?

Anyone got an easy recipe?

Didn't you get a doggy bag Friday like everyone else?

quote:

Originally posted by bitterboy:
Has anyone bought corned beef for St. Patty's Day? I need to buy some for tomorrow and was wondering where I should go. McChesneys? Wheaton Meat Market? Costco?

Anyone got an easy recipe?

Yes. Buy pre-spiced corned beef from Costco. Buy potatoes, carrots and cabbage from the Jewels or a different grocery store. Drop corned been in crock pot 2 1/2 hours before you want to eat. Drop veggies in one hour before.

Butter, salt and pepper the crap out of the veggies. Serve corned beef with Rye. Thank god you don't eat this every day.

That's the way my Irish dad always did it....that's the way I do it.

Nope, didn't get a doggy bag. But thanks so much for your wonderful suggestion.

Thanks Fan. I think I am going to get it from Costco, unless someone tells me McChesneys is the best on earth. I also think I am going to braise it in the oven using a turkey roaster. I need to cook a couple of briskets and our slow cooker is just way too small.

Braise it? No,no,no BB. Listen to Fan on this one. Get the leanest hunk of meat you can find and boil it. Make sure you buy enough. It shrinks up to nothing but is soooo good. Make some soda bread as well. Happy St. Pats. to all. Go Irish. Sorry Fan I couldn't resist.

quote:

Originally posted by Shore Thing:
Braise it? No,no,no BB. Listen to Fan on this one. Get the leanest hunk of meat you can find and boil it. Make sure you buy enough. It shrinks up to nothing but is soooo good. Make some soda bread as well. Happy St. Pats. to all. Go Irish. Sorry Fan I couldn't resist.

Wow Shore, thanks for your concern and with such passion may I add. I am honored. But braising is cooking with moist heat and really is ideal for tough cuts. Also, I figure braising (partially submereged) is akin to steaming rather than boiling (fully submereged) which would remove more of the flavor. Just like doing ribs indoors, you should never ever boil them.

O.K. BB. Just trying to help. Let us know how it works for you. Enjoy.

I do appreciate your help very much. I would crock pot em like Fan suggested, but my crock is way too small. I will inform tomorrow evening.

quote:

Originally posted by bitterboy:

quote:

Originally posted by Shore Thing:
Braise it? No,no,no BB. Listen to Fan on this one. Get the leanest hunk of meat you can find and boil it. Make sure you buy enough. It shrinks up to nothing but is soooo good. Make some soda bread as well. Happy St. Pats. to all. Go Irish. Sorry Fan I couldn't resist.

Wow Shore, thanks for your concern and with such passion may I add. I am honored. But braising is cooking with moist heat and really is ideal for tough cuts. Also, I figure braising (partially submereged) is akin to steaming rather than boiling (fully submereged) which would remove more of the flavor. Just like doing ribs indoors, you should never ever boil them.

Shore Thing is right! The best way to CB is to boil it. The water should be well seasoned. They usually include a seasoning packet with the meat.

Boil it huh. You guys swear by this method? Ok, I have a big enough pot to boil at least 2 briskets, I may just try it.

Boil it! How could you do anything else? This is IRISH food after all - not exactly haute cuisine. That's all the Irish know how to do is boil (or I suppose deep fry) their food - potatoes, cabbage, and especially corn beef.

We have a gigantic pot that is only useful once a year - for boiling a big piece of corn beef.

I've got a recipe for a slow cooker version - takes about 7 hours on high heat, so I'll drop it in tomorrow morning. I just bought a packaged corned beef from Dominicks (with the seasoning packet), so I'll drop it all in, slather some mustard on it, pour some Guinness on it, mix in a little brown sugar and water, and add the veggies (except for the cabbage), and plug it in. I'll add the cabbage about 45 minutes before we eat.

Forgot the rye bread, though. Dang. Now I have to go back.