St. Patrick's Day - What's Cooking?

thirdeye

So many choices....What do you have in mind for Friday?? I found this chicken dish in the Pittsburgh Post-Gazette. It's from an Irish pub where the chef has "New Celtic cusine". It calls for mead which is a honey wine? I'm guessing the chef is trying to get away from wine made from grapes....What is a good substitute for this??[p]PS --I did post DobieDad's stuffed lamb shoulder and Bobberqer's corned beef/pastrami, with two sweet glazes on my site. Link is below. I'm thinking of doing both the chicken dish and DD's lamb, but no green beer![p]~thirdeye~[p]
Free-Range Roasted Chicken (Cearc)[p]1 whole roasting chicken, cut in half
Spice Rub (recipe below)
1/2 cup honey
1 cup mead
1 cup Guinness stout
Spice Rub:
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon nutmeg
Pinch mace
1 tablespoon juniper berries
2 tablespoons Cajun seasoning
2 tablespoons thyme
2 tablespoons kosher salt
Season each piece of chicken with spice rub. Lay in a dish and top with honey. Pour mead and stout over top, making sure both halves are covered. Marinate in refrigerator for 1 to 2 days.[p]Remove chicken from marinade and sprinkle some spice rub on top for seasoning and crunch. Roast in a 350-degree oven for about 35 to 45 minutes, until internal temperature is 140 degrees and juices run clear. Chicken will be brown and crispy.[p][p]

[ul][li]Link[/ul]

mad max beyond eggdome

thirdeye,
how about the traditional 7 course irish dinner ... . [p]a boiled potato and six pack of beer!!

Rumrunner

mad max beyond eggdome, you owe me a keyboard and a cup of coffee!!

thirdeye

mad max beyond eggdome,[p]Would Jameson's make 'er an 8 course meal?[p]~thirdeye~

Rumrunner

thirdeye, I'm doing the traditional St. Patty's Day meal, sans the cabbage. Corned Beef, potatoes, carrots and onions. All done on the....ahh on the.......ahh, ceramic grill. I'm sure there will be some Irish whiskey and beer in the mix.

fishlessman

thirdeye,
have you looked for mead, seen some last week in the liquor store, but then again in new hampshire the liquior stores are huge. even found a bottle of retsina which is almost never seen. just 140 for the chicken?

Unknown

thirdeye,
A good drink is a "given". A bad drink is a "course".
Hence a can that states "BEER" on the out side as its brand label would be called a "course". A good Ale or shot of Jameson's should be a "given" on such a fine Holiday.

thirdeye

fishlessman,[p]I'm going to look around today. Out West when it comes to liquor stores, we have quanity not quality. Get this...The store with the biggest wine selection is also a drug store (with vet supplies), a sporting goods store and sells cameras. So under the same roof you can get tobacco, booze, drugs, bait, guns & ammo, personal toiletries, a perscription filled, salve for your horse and film developed. Oh yeah, they have a drive-up window too.[p]I'm ok with white meat in the 140's, maybe the two day marinade does some voodoo to the dark meat?[p]~thirdeye~

irishrog

mad max beyond eggdome,
I resemble that remark!!! Surely you mean six six-packs of beer.
Seriously, traditional Irish food does not cook so well on the EGG. Bacon, Ham, Corned Beef etc. have a high salt content in the preservative, and when dry cooked this concentrates the saltiness. These meats are traditionally boiled, and this releases the salt during the cooking process.
You could make an Irish stew with a twist. Make the stew (but use lamb bones instead of meat) in the traditional way. On your Egg cook as many Lamb Shanks as you need to serve one per person (at least), and serve these with the stew.
Lamb shanks are gorgeous cooked on the EGG, low and slow, indirect, until the meat is melt in your mouth, with a beautiful sticky, carmelised finish. I use rosemary wood for a little smoke, and stud the shanks with slivers of garlic to keep the devil away.
If anybody needs a recipe for Irish Stew let me know and I will be happy to oblige.
Slainte,[p]May the road rise to meet you,
May the wind be always at your back
May all your troubles be little ones
and
May you be in Heaven an hour before the devil knows you're dead.
Roger

Bigfoot

thirdeye,
If it was not Friday I would be egging it for sure - But it is so it will be a corned beef flat in the old crock pot with potatos, carrots, onions, ale, and Lipton Onion Soup mix for about 10 hours. For desert a Pub Draft and a shot of Jamesons[p]Funny the best part is the next day with a loaf of homemade Rye (that is on the Egg) - sliced and grilled, some swiss cheese, kraut, and Catalina dressing with the left over corned beef piled high! YUMMMMM!

Porkchop

thirdeye,
St. Patrick's Day also happens to be my oldest son's birthday. He requests the same thing every year; brisket, cabbage fried in butter, and new potatoes. Yeah, boring and traditional, but he gets to choose. I've done whole brisket on the smoker several times, but this year, due to time constraints, it'll have to be a corned flat braised in the oven by my lovely wife.[p]i'll have to leave a recipe for her )

BabyBoomBBQ

thirdeye,[p]Going to O'Harley's for Corned Beef & green beer Friday.

Celebrating St. Patri-Q's Day Saturday with ribs
and PP.

fishlessman

irishrog,
i was just looking at a lamb and barley soup recipe, but i would much prefer yours. i also have a colcannon recipe that ive made up before. it just calls for boiled ham, would it be sacreledge to smoke it first.

DobieDad

thirdeye,[p]Probably will put some lamb chops on the Egg since I'll be home alone this weekend.[p]But in the glass, certainly a little Tyrconnell![p]Raised in the general direction of the green isle![p]DD

irishrog

fishlessman,
I think if you smoke the ham first you might concentrate the salt.
I like to boil my ham first, and then use the EGG to smoke/glase it to a finish. To glase I use a mixture of Bread Crumbs, Brown Sugar, and ground spices, (cloves, nutmeg and cinnamon) I take the skin off the ham, smear it well with mustard, and then add the crust. I put this into the EGG indirect at about 350 dome for 45 minutes to an hour with a chunk of plumb or apple wood. If you buy smoked ham then the wood is probably un-necessary, I prefer to add my own smoke.
Roger

StumpBaby

thirdeye,[p]uh...what's "personal toiletries" ?[p]StumpBaby

thirdeye

StumpBaby,[p]It's a collective term for all the stuff on the aisle between the Hallmark cards and the sheep dip.[p]~thirdeye~

irishrog

DobieDad,
if you can find it try a drop of Bushmills. This beautiful whiskey is made in the oldest distillery in the world on the north coast of County Antrim, near the world famous Giants Causway.
Bushmills comes in three grades,
White label for every day use,
Black label if you want to spoil ourself, and
Malt when you have a special occasion.
Roger

DobieDad

irishrog,[p]Yes! I've had Bushmills and enjoyed it![p]Haven't seen the Malt grade. Must keep an eye out![p]Thanks. I'll be tipping a glass in your direction![p]DD

Unknown

thirdeye,[p]We are having the whole family over for St. Patty's day (not a one of us is Irish, but it's a good excuse to get together & eat!).
I'm making a huge pot of corned beef & cabbage w/ potatoes, rutabagas, parsnips, carrots....etc. I'm making a brisket for the first time on the bbq, and a couple of baby back slabs.[p]And of course beer, and lots of it!!

Clay Q

thirdeye,
Simmered #7 corned beef and root vegetables with a little onion & cabbage- from the egg, creamed horseradish on the side, Diane's Irish soda bread made with Jack Daniels whiskey with real Irish butter spread, Fat Squirrel dark ale from New Glarus Brewing Co. for appetizer and dessert.[p]Already made this feast last weekend, now I get to make it again for St. Pat's day, oh yeeeeaaaahhhh.
Clay

Parrothead

thirdeye,
i wish i was going to have time to egg. a buddy of mine owns an irish pub and needs my help slingin' green beer. he is opening at 6:00 AM. i guess if any eggers are in the pittsburg, ks area on friday i can buy them a beer!![p]do post some pics of the final results.[p]wobbly pops to ya,[p]chris

DancesWithSmoke

irishrog,
You are so right about the Bushmills...we toasted Grandpa John Mullaney at his wake with ample Bushmills.[p]Some of Ireland's finest nectar.

ronbeaux

Rumrunner,
I have a ceramic grill and I know where to get the beer! Extra Dark Stout. Pure sipping pleasure. My small is coming in so I will get to crank up two at a time. My brother won't know what hit him!