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  • My Contest Entry

    First off my "Irish" bacon........just for some info on Irish bacon. JUST FOR YOU CA !

    http://www.wisegeek.com/what-is-irish-bacon.htm

    http://www.recipetips.com/glossary-t...rish-bacon.asp

    as those links showed, Irish bacon, is nothing but a Canadian bacon with a layer of fat around the loin. In other words, you don't trim up the loin, as you would for Canadian bacon.



    this loin, as you can see, has abit of fat. Not as much as I would of liked, but good enuff.

    I cured it as usual, with 1 tbsp each of TQ and Brown Sugar. Alot of you folks only use a tsp of sugar, but i like mine abit more sweeter, to offset any saltiness that mite occur if its over cured.



    i cured it for five days, then rinsed well, and put in fridge overnite to get the pellicle. But wasn't able to hot smoke the next day, so i asked around here, and was told I could wrap it up and smoke when i could. NOW, any of you that has done CB's, notice you cant get the perfect ROUND of the CB you buy in the grocery store, for like pizza. So i can up with this lil. tip.

    I took plastic wrap, and wrapped it up like a cany wrapper.



    this helps keep it perfectly round. Werked great, till i smoked it. It then flattened out abit. SPRITZED (just for you Capt. Dan ) with apple juice and Capt.'s. Smoked with maple at 250, till internals of 160.



    and sliced.



    Next up, the Brown Irish Soda Bread.

    You mix up the dough, and knead VERY slightly. You just need to knead just to get the dough together.



    take a knife and cut a cross into the dough bout 2/3rds to 3/4's the way thru. Then pour abit of buttermilk into the cross.



    bake according to the recipe that will follow.

    This bread needs to be flattend just abit. Here is the bread finished.



    inside view of the bread. Very soft inside.



    Fry up the Irish Bacon LIGHTLY. This is very important. You don't fry up IB like you would with streaky bacon (side bacon). Then fry up the sausages.

    Next up is the maters and shrooms. The IB and the sausages didn't give me enuff grease to do the rest of the meal, so, as my research showed, I used lard to aid more grease. Here is the Maters and Shrooms.



    I turned the maters over several times to fry all sides. This was a 1/2 of a whole mater.

    As the parts and pieces get done, I would put on a warming plate in the oven set on low.



    After the maters and shrooms are done, I fried up the eggs, sunnyside up. No pics of that. Then i take a 1/4 of the Soda Bread, which is called a farl, cut in half, and fry up to YOUR doneness.

    Here is it all plated.



    The recipe for the Brown Irish Soda Bread.


    3 c All-purpose flour 1 tb Baking powder
    2 c Whole wheat flour 2 tb Brown sugar
    2 ts Baking soda 2 1/4 c Buttermilk
    Instructions for Irish Dark Soda Bread
    Preheat oven to 400 degrees. Add all of the dry ingredients in a large
    bowl and mix very well, being very careful to break up any lumps of
    brown sugar. Pour all of the buttermilk into the bowl at once and stir,
    using a wooden spoon, just until a soft dough is formed. Do not try to
    make it smooth at this point. Pour the contents of the bowl out onto a
    plastic counter and knead for a minute or so until everything comes
    together. Divide thedough into 2 portions and shape each into a round
    loaf, pressing the top down a bit to just barely flatten it. Place the
    loaves on a large ungreased baking sheet. Sprinkle some additional flour
    on top of each loaf and, using a sharp paring knife, make the sign of
    the Cross in slashes on the top of each. Bake for about 45 minutes or
    until brown and crunchy. Cool on racks.

    Was a great meal, but WAY to much food. Them Irish not ONLY know how to DRINK, they know how to EAT ! VERY labor intensive meal, but was good. I DON"T think i will put in my normal closing line "I will do this again"
    BUTT, I need to give credit to the wife, she helped ALOT doing this!


    let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

  • #2
    Steve,


    Goes to show, all your efforts paid off. Very nice finish and Love the process. Ya did good sir.

    Comment


    • #3
      Real Nice.....I like it!
      Sunset Eagle Aviation
      https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

      Comment


      • #4
        Took as long to put the Thread together ALMOST as long as it took to make up the meal !



        let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

        Comment


        • #5
          Originally posted by Walking Dude View Post
          Took as long to put the Thread together ALMOST as long as it took to make up the meal !

          that happens when you get old

          Comment


          • #6
            Great looking plate of chow dude... And your hands look so Palmolive soft.. No dish pan hands for you..
            Ken


            I Should Have Been Rich Instead Of Being So Good Looking

            Comment


            • #7
              That is one fine looking plate of food Steve !!points
              Mike
              Smokin' in Fla
              Go Gators
              My toys
              sigpic

              Comment


              • #8
                Nice thread with all the details. Congrats on the win.
                KCBS/CBJ #56408

                "Sticks and stones will break your bones, but words will always teach you." -Shihan

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                • #9
                  Winner, winner, Chicken, I mean, Irish dinner! points
                  Stay thirsty my friends!!

                  Comment


                  • #10
                    Yeah I heard that 'irish bacon' in the states was just loin. Still damn tasty mind.

                    What sausage recipe did you use ? they look pretty authentic - but sure they tasted much better than astandard british banger :-)

                    A well deserved win :-)
                    Now all I need to know is who made the lambshank ????
                    Made In England - Fine Tuned By The USA
                    Just call me 'One Grind'



                    Comment


                    • #11
                      Here you go CA...

                      http://www.smoked-meat.com/forum/showthread.php?t=911
                      Ken


                      I Should Have Been Rich Instead Of Being So Good Looking

                      Comment


                      • #12
                        Originally posted by curious aardvark View Post
                        Yeah I heard that 'irish bacon' in the states was just loin. Still damn tasty mind.

                        What sausage recipe did you use ? they look pretty authentic - but sure they tasted much better than astandard british banger :-)

                        A well deserved win :-)
                        Now all I need to know is who made the lambshank ????

                        guess you didn't look at them links........I have been in touch with a Proffesor of Irish culture, and loin is the IRSIH BACON !


                        let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

                        Comment


                        • #13
                          Impressive meal there, Steve. Nice job and congratulations on the win.
                          Dawn

                          New Braunfels Bandera "Grail"
                          Weber 22.5" Kettle Grill
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                          1 Green Thermapen

                          member #38

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                          • #14
                            Man, that looks GREAT, WD!!

                            If I'm ever in Des Moines, can I come over for dinner??

                            Dave
                            CUHS Metal Shop Reverse Flow
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                            Proud Smoked-Meat Member #88
                            -
                            "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                            • #15
                              Originally posted by DDave View Post
                              Man, that looks GREAT, WD!!

                              If I'm ever in Des Moines, can I come over for dinner??

                              Dave
                              Damn Str8

                              just bring the beer..........


                              let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

                              Comment

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