Michael "Dog3" Lonergan wrote:

> I'm using Sheldon's recipe yet again. It will be good


I'll be doing mine in the Weber Smokey Mountain.



Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:
:: Michael "Dog3" Lonergan wrote:
::
::: I'm using Sheldon's recipe yet again. It will be good
::
::
:: I'll be doing mine in the Weber Smokey Mountain.
::
::

Mine will either be in the Stump's Smoker or in one of the Kamados,
depending on what size I end up with.

BOB



--
Raw Meat Should NOT Have An Ingredients List

Did three flat ones for 21 people but I simmered 'em. Served with 3
heads of cabbage, each cut in 8 pieces, 5 lbs of whole carrots, +5 lbs
of small red potatoes and one humungous rutabega cut in 2" chunks.

They ate it all.

Lynn from Fargo

As planned, we had platters of corned beef, cabbage, potatoes, carrots, and
parsnips at a local "homey" restaurant. We'd not had it there before, but
had been told that is was very good. It was outstanding! Perfectly cooked
and seasoned. Alongside was a wonderful dark soda bread and sweet butter.
I long for leftovers, but know I shouldn't have them. :-)

--
Wayne Boatwright o¿o
____________________

BIOYA

I'm the Activity Director at a drop-in center for folks with "serious
and persistant mental illness."

Food is a MAJOR activity! These people are great to cook for . . .
they'll try anything: curries, tajines, Turkish food. I can do chicken
and rice in about ten languages!

Lynn from Fargo