Results 1 to 9 of 9

Thread: it's corned beef time again

  1. #1
    Senior Member Wesley's Avatar
    Join Date
    Jul 2003
    Location
    Pennsylvania
    Posts
    1,785

    it's corned beef time again

    I just picked up four pieces of heavily discounted corned beef for the freezer. They always go on sale St. Paddy's Day week. $1.75 a pound

    I prefer the point cut over the flat because it has more fat.

    let's face it, one does not eat corned beef for its health benefits.

    Also, imo it's much better braised than boiled. I think most of the packages sold these days have braising instructions on them. Better than "boiled dinner"

  2. #2
    Wes, as the Wolfeman said, you can't talk about food without photos, so we expect to see the photos. lol

  3. #3
    Mmmm-sounds good. I love corned beef and cabbage.
    Green beer too.

  4. #4
    I'm going to have to look at the sale papers, something I seldom do. Just bought some corn beef at Walmart for $2.50 a lb. Regardless, can't wait to cook and eat !!

  5. #5
    Great, now I can't stop thinking about having a reuben

  6. #6
    Senior Member WolfeMan's Avatar
    Join Date
    Jul 2009
    Location
    Bealeton, Virginia
    Posts
    1,398
    Someone mention corned beef?

    Picked up a flat cut corned beef, soaked for 4 hours in water, changing the water ever hour. Separated the piece of point it had on it and very liberally seasoned with minced garlic and fresh ground pepper. Put meat indirect on the kettle with a couple pieces of cherry wood. Didn't monitor the kette temps or meat, once the meat had a nice bark I foiled.



    While the corned beef was smoking, I cut up two heads of cabbage, vidalia onion, added a stick of butter, salt, pepper, garlic and half a can of beer.


    After about 3 hours in the smoke, was satisfied with the bark an color, so it was time to foil until tender.



    I cut a small hole in the top of the cabbage for a 'little' smoke flavor for the first hour, then covered the hole.



    After about an hour rest, it was time to slice the meat. Fork tender, but slicable and very tasty if I may say so myself.





    Cabbage is nice and tender as well.


    My plate with whole grain stone ground mustard.
    Larry
    ------
    Visit - The Wolfe Pit Channel

  7. #7
    Senior Member
    Join Date
    Sep 2007
    Location
    Fithian, IL
    Posts
    1,967
    I have been looking a them in the store...going back and getting one now!

  8. #8
    Senior Member Wesley's Avatar
    Join Date
    Jul 2003
    Location
    Pennsylvania
    Posts
    1,785
    Damn, Wolf, that looks good!

  9. #9
    Geez, now I'm hungry, thanks... lol

Similar Threads

  1. Replies: 15
    Last Post: 03-21-2011, 06:35 PM
  2. Beef Stew
    By WolfeMan in forum Food
    Replies: 4
    Last Post: 03-08-2011, 01:17 PM
  3. Where's the beef?
    By SCIfor55+yrs. in forum Food
    Replies: 4
    Last Post: 01-22-2011, 08:18 PM
  4. Beef recall
    By marmalady in forum Food
    Replies: 0
    Last Post: 06-25-2004, 06:29 AM
  5. grrrr my beef!!!!
    By Sh0rty in forum Exercise & Recovery
    Replies: 15
    Last Post: 03-14-2003, 09:30 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •