Need help with Charcoal grillingScott Obviously, if the coals died when the top was closed, then heated up again when it was opened, there wasn't enough oxygen...
Naturally on Friday it'll be corned beef, cabbage and new potatoes. I also have a birthday party at work to go to and I'm taking Spinach Pesto. I've already posted the recipe. Thursday night I'm making Dublin Coddle. I really like it and again it's from The Little Irish Cookbook by John Murphy.
Dublin Coddle
1 pound sausages 8 ounces of streaky bacon 1 cup of stock or water 6 medium potatoes 2 medium onions S&P to taste
Cut the bacon into 1 inch squares. Bring the stock to the boil in a medium saucepan which has a well fitting lid, add the sausages and the bacon and simmer for 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or 5 pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. buttemble a layer of potatoes in the saucepan followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot.
Michael
-- "The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found." --Calvin Trillin
