Barbecue Vs True Barbecue

Here in the United States, corned beef and cabbage has a big reputation for being the most Irish of Irish foods for St. Patrick's Day. Perhaps, at least here in the United States and for Irish Americans, that's true. According to Wikipedia, Irish immigrants used corned beef for a substitute for bacon starting in the 1880's.

It was almost time for Willie's concert to begin, so we finished up our beer and headed back to the food stands to buy some strawberry shortcake (I also had to try the corn on the cob with jalapeno butter) and grab a seat near the monitors. SeaWorld conveniently set up monitors and speakers so you could hang out in the food area if you didn't want to be in the mob at Bayside Stadium. Many people also brought blankets and sat out on the grass. The weather was gorgeous so it was a leisurely, park-like atmosphere. Willie did all his popular hits, and I was amazed at how well he still sings. He put on a real crowd-pleasing show.

Although it's not a traditional Irish meal, corned pulled beef slow cooker and cabbage has become an integral part of Irish-American culture and it's often the center of the the St. Patrick's Day holiday dinner table.

If you arrive for lunch at Oklahoma Joe's, don't be surprised if the line of people extends out the door! This is the price for good food, but don't worry - the line moves fairly efficiently and soon you'll be sitting down to satisfy the hunger that has been building since you started smelling the food in the parking lot. Their specialty is pulled beef brisket pork, but their brisket is also excellent and is my wife's and my favorite. It is melt-in-your mouth tender and served with a sauce that has just the right amount of tomato and spices for us. If you have more adventurous palates, they also have their "Night of the Living BBQ" sauce, with smoky chipotle peppers!

This restaurant deserves its five star rating. The service is impeccable and the atmosphere is extremely peaceful. Each entree is perfectly prepared and is in keeping with the French tradition, accompanied with a sauce that enhances the dish. The staff is knowledgeable and the wine pairings complete each dish. This restaurant is not cheap but well worth the splurge.

Truthfully, the meal took a little longer than usual. However, the restaurant makes a good point when they say "quality takes time and the freshest ingredients don't come cheap; but we think you are worth it." I kind of like that concept. Besides the food didn't take much longer and it was roast beef brisket well worth the wait.

Remove the brisket from the oven and pour off the sauce. Allow it to cool for approximately 30 minutes and then slice very thin across the grain. Drizzle some sauce over the slices and serve.

If you're looking for great recipes for ribs then you've got to try the 321 spare ribs or 211 baby back ribs methods. Either can be done on a gas/charcoal grill or better yet a smoker. If you're wanting how to use a slow cooker know how to do ribs on a grill. Then you'll need to learn how to manage your grill's heat and what equipment to use to tenderize your meat and make great ribs.