Brisket gone onto the BBQ there. Chicken thighs in a marinade with a can of beer poured over.
Why deviate from the tried and tested can-up-the-ass method? Sounds good anyway pal.
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It only goes up the arse for a full chicken pal
That’s sounds disgusting
Thats a ten!!
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Fish pie tonight… I’ll get cracking after the Limerick match.
Are you using a recipe or winging it?
Fire up a picture later on and we’ll get this thread going again, hopefully yer man will fire a bit of abuse at you to kick it off.
Did a lovely chateaubriand for dinner just now, was on special in a butcher I was passing earlier, couldn’t resist.
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Uugh
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I hope you weren’t ripped off in this butcher’s
Did you wrap it in tinfoil though?
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Didn’t know to do that, seared it and popped it in a hot oven for about 15 minutes, went a bit past where I’d like it but the kids won’t eat it rare.
How much did you pay for it?
16 euro for about 650g, it was 40% off in Nolans out in Corbally, nice shop as well, similar to Garrets.
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Picked up a few Boerewors at the Galway farmer’s market today. There’s a saffer chap that serves them in hot dog rolls with onion, but he’ll also happily sell you some uncooked ones for a euro a pop. They’re tasty, tasty, very very tasty. They’re very tasty.
That’s a great price for such a nice cut of meat.
Didn’t know to do that 
Some price for almost 1.5 lb, it’s a great cut. I would do it much the same, after a good searing into the oven for 10 minutes, then let it rest in tinfoil for another 10 minutes. That should produce perfect medium rare.
Not familiar with that but I had a lovely bratwurst sausage in a roll in Kinvarra quite recently, never been to SAfrica unfortunately, interesting grub.
You must go through a sight a tinfoil,the tipp lads haven’t a patch on you