I'm with ya on that smoked corned beef. I love corned beef cooked on my Webber with a bit of sugar maple thrown on the fire. It develops such a depth of flavor. I like to use the corned rounds for the Webber and the corned brisket for the boiled dinner. The round slices so wonderfully thin. And since my DW doesn't care for pepper, I add that to my sandwich, along with some good horseradish. It's also absoulutely great with aged swiss cheese and rye with caraway.
But in the Irish way, I'm going to stick with the boiled dinner type of meal.
This has nothing to do with St. Patty's day, but if you ever get the chance, make a boiled dinner with venison or goat. It is tremendous (goat tastes quite similar to venison).
Now I just wonder, good boiled dinner with rye bread to dip in the broth, hmmmm. I wonder how rye croutons would taste?
Oh, VikiQ, glad you enjoyed the little skit. I do 'em to make ya smile.
And Constance, me and Blarney, well, we be pals. Ya should have read the one with the tom-turkeys fighting over a hen turkey a couple Thanksgivings back.
Seeeeeeya; Goodweed of the North