Originally Posted by
corky
On the porch?
BTW--corned beef and even just regular brisket is always better the second day. Make it the day before you serve it...unless I am having it hot with cabbage & potatoes etc, I always make it the day before.
ooh good point. I might make it 3/16 and serve it 3/17. I’m going to have to really finalize my decision about this corned beef. I’m rather nervous.
yes, I ate my luncheon on their porch. They set up distanced seating & tables on their porch. Masked indoors to get the food and then unmasked consumption outdoors on the porch. It’s like outdoor dining for a restaurant.