Tonight we’re having our annual neighborhood St. Patrick’s Day party. We’re making shepherds pie, cottage pie, stew with lamb and beef stew. I’m well stocked with beer and booze, but as I’ve mentioned before this is a party crowd, so I’ll wind up with more booze than I started with because everyone brings something. All of this cooking makes one awfully thirsty, so I think it’s perfectly reasonable for me to start drinking now. Meanwhile, my offspring is in Ireland (Dublin) for the weekend, watching rugby, visiting a Guinness brewery and drinking of course. She’s been FaceTime ing me as she goes. I’ve heard that St Patrick’s day was more of an American thing. Someone forgot to inform the Dubliners.
Oy vey, where is my brain?! Y'all almost had a Pi Day themed thread. Thank you, @Misanthropic for remembering the boozy holidays. I should definitely make a shepherds pie this weekend. I love a good corned beef but that shit is overpriced before the holiday. I usually buy them after. Instead of immediately cooking it, I should save it for next year. That's definitely what my mom would do. Oh no. I'm turning into (a version) of my mom.
Im down with bronchitis again. Ive put off going to a pulmonologist too long. My doctor has just given me prednisone which had me feeling great all week but woke up this morning down again.
Currently in a meat coma. The smoked bacon wrapped pork tenderloin was fantastic. The best touch was the x-pepper infused honey (from Hot Ones / Heatonist) that I used for a glaze. Next one will use a new pineapple habanero glaze that just showed up. So yeah… first F1 race weekend of the year, 12 hours of Sebring, and a few cocktails, and it’s a great night.
It just started the fall before last. My doctor had me on prednisone and an anti biotic for a month in winter and it clear up into this past fall when it started happening again. I couldn't go a few weeks without coming back down with it. He wants me to see and ENT thinking my deviated septum is the cause of reoccurring infections. I do have bad allergies and have had sinus infections in my past. Nothing as frequent as this though. It's demoralizing.
That is way worse then what i had, at least mine was only once a year. That would suck having reoccurring bronchitis.
Fucking hell that sounds great. Did you par cook the bacon? I never feel like bacon cooks at the same pace as anything else.
I’m on my fourth and final out of the five shows the band has booked this weekend. After today they’re going to Ontario and I’m going back to my day job which, right now, I am looking forward to. The driving, playing balls out and then driving home, even just an hour, is taking its toll on me more than it used to. Today is the furthest drive at two hours one way.
I did not pre cook it. Seasoned the bacon and tenderloin with bbq rub. One smoked apple and one sweet pork rub. Then wrapped the tenderloin in the bacon and let it sit at room temp for an hour so it could properly sweat in. Pit it in the smoker at 180 degrees for an hour with two smoke tubes (pecan wood chips) for max smoke infusion. Worked amazingly well! Then bumped the temp to 225 and spritzed the outside with an apple cider vinegar and water spray. Left it for another 45(?) mins until internal temps got to 110. Then bumped the heat to 375 to finish the cook and crust up the outside, crisp up the bacon a bit. Last 10 mins spread on the hot honey as a glaze. Pulled it off the smoker at internal temp of 142. Pulled it off and let it rest for 15 while I finished the mashed potatoes. The pork was insanely juicy as it was able to slow cook while the bacon fat rendered. Tough to do, generally, with such a lean cut of pork. The spice combo was amazing. My mom went back for thirds, and even enjoyed the hot honey, as it was pretty well limited to the bacon, so if you didn’t want it, you could just have the smoked pork alone.
Never even heard of that. How do you make it? Meanwhile I’m making baked brown beans with a bunch of the leftover smoked pork. It already smells divine.
Natural unpasteurized honey in a mason jar, put fresh peeled garlic in it. Throw it in a cupboard, and burp it ever day so the fermentation gasses don't explode it. Takes about a week or so.