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Corned Beast: Smoker + Pressure Cooker = O. M. G!!!!
SmokyBear
Posts: 389
Hey, gang.
Being half Irish, I LURV Corned Beast. But it's rare as finding a two headed purple unicorn to find "good" Corned Beast. Instead, the restaurant wilderness is full of overcooked, oversalted, fatty "meat" half of which is barely edible, little lone something you'd WANT to actually go out and pick for your favorite Green holiday..
So, like I seem to do on just about everything nowadays, I adopted the "if you want something done right..do it YOURSELF" approach to my annual St. Paddy's day Corned Beast feast.
Much like the quest for the "perfect" burger..this has eluded me for YEARS. (OK, decades).
Until now.
Thanks to ThirdEye's "Playing with Fire" page, I tried an interesting combo..
Debrine (for 24+ hours) to remove salt. Rub (with an amazing, awesome assortment of spices). Smoke to 150. PRESSURE COOK (huh?!) for 35 minutes.
O. M. G!!!
If you guys have never tried this combo, ya gotta do this - and soon!
We tried smoking our Beast last year WITHOUT debrining, and without pressure cooking. NOT GOOD! WAY salty. Tough. Basically inedible.
These two steps (debrine + pressure cook) seem to be the key to Corned Beast Shangrila!!
So, head on over to ThirdEye's Playing With Fire page on how to cook this critter ASAP!!
I used the following rub from TE's page:
4 parts ground peppercorns
4 parts ground coriander seeds
2 parts Turbinado sugar
2 parts ground Juniper berries (what the heck is a Juniper Berry? I managed to find these but boy are these little buggers pricey!)
1 part ground onion powder
1 part thyme, ground
1 part paprika
1 part ground garlic powder
1 part ground ginger
1/2 part ground cloves
1/2 part ground nutmeg
Where a "part" was a teaspoon. This was PLENTY for a 3 lb Goebel's Beast, and would have been plenty for a 4 lber.
Smoked in my...Cookshack..(I know..sorry! It wouldn't fit on my Mini! I'm sure a M/L/XLBGE would be the exact same, but the Cookshack is SO much easier at times than mucking around with lump on my KJ and getting to temp) to 150. Took about 6.5 hours for a 3 lber.
Put in my handy new Cuisinart Pressure Cooker (10 psi) for 35 min on "high".
Here's the result. First two pics are raw with rub. Next two after it came off the Cookshack. The final one is the finished result. It's really amazing how little fat there was left after slow cooking for 6.5 hrs. And the smoky flavor combined with the rub and tenderness from the pressure cooker? WOW! Just. Wow!!
I have NEVER had Corned Beast like this. I seriously just about passed out from food perfection nirvana!
Enjoy!
Being half Irish, I LURV Corned Beast. But it's rare as finding a two headed purple unicorn to find "good" Corned Beast. Instead, the restaurant wilderness is full of overcooked, oversalted, fatty "meat" half of which is barely edible, little lone something you'd WANT to actually go out and pick for your favorite Green holiday..
So, like I seem to do on just about everything nowadays, I adopted the "if you want something done right..do it YOURSELF" approach to my annual St. Paddy's day Corned Beast feast.
Much like the quest for the "perfect" burger..this has eluded me for YEARS. (OK, decades).
Until now.
Thanks to ThirdEye's "Playing with Fire" page, I tried an interesting combo..
Debrine (for 24+ hours) to remove salt. Rub (with an amazing, awesome assortment of spices). Smoke to 150. PRESSURE COOK (huh?!) for 35 minutes.
O. M. G!!!
If you guys have never tried this combo, ya gotta do this - and soon!
We tried smoking our Beast last year WITHOUT debrining, and without pressure cooking. NOT GOOD! WAY salty. Tough. Basically inedible.
These two steps (debrine + pressure cook) seem to be the key to Corned Beast Shangrila!!
So, head on over to ThirdEye's Playing With Fire page on how to cook this critter ASAP!!
I used the following rub from TE's page:
4 parts ground peppercorns
4 parts ground coriander seeds
2 parts Turbinado sugar
2 parts ground Juniper berries (what the heck is a Juniper Berry? I managed to find these but boy are these little buggers pricey!)
1 part ground onion powder
1 part thyme, ground
1 part paprika
1 part ground garlic powder
1 part ground ginger
1/2 part ground cloves
1/2 part ground nutmeg
Where a "part" was a teaspoon. This was PLENTY for a 3 lb Goebel's Beast, and would have been plenty for a 4 lber.
Smoked in my...Cookshack..(I know..sorry! It wouldn't fit on my Mini! I'm sure a M/L/XLBGE would be the exact same, but the Cookshack is SO much easier at times than mucking around with lump on my KJ and getting to temp) to 150. Took about 6.5 hours for a 3 lber.
Put in my handy new Cuisinart Pressure Cooker (10 psi) for 35 min on "high".
Here's the result. First two pics are raw with rub. Next two after it came off the Cookshack. The final one is the finished result. It's really amazing how little fat there was left after slow cooking for 6.5 hrs. And the smoky flavor combined with the rub and tenderness from the pressure cooker? WOW! Just. Wow!!
I have NEVER had Corned Beast like this. I seriously just about passed out from food perfection nirvana!
Enjoy!
Mini BGE, KJ Classic - Black, Cookshack SM025, Weber Gasser (mostly for Kamado storage!)
Comments
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Looks great may have to give it a shot. How by next week there will be tons of corn beef marked down. One can only hope.
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Saturday I did a 17 pound corned beef point. Did not debrine it. Rub with black pepper and coriander. Smoked fat side down to 200.
It was awesome! XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
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looks and sounds like a winner!______________________________________________I love lamp..
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I have a 10 lb brisket in cure as of yesterday. Gonna be a long 12day wait.
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That looks good. I was thinking about doing one this weekend after @Dyal_SC pointed yesterday that Steve Raichlen stole this picture of mine and put it on his FB account as if it was his. Been too long since I have done one.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I can't believe he is still doing that...Griffin said:That looks good. I was thinking about doing one this weekend after @Dyal_SC pointed yesterday that Steve Raichlen stole this picture of mine and put it on his FB account as if it was his. Been too long since I have done one.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@Griffin - you should thank him for editing out the fork. Can't believe he did that.....what a prick!
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Nice job calling him out on it @Griffin, although his response is weak - blame it on the 'former' employee. I see @Dyal_SC called him out too, maybe he only cooks when there's a camera around - I wonder what he ate."Steven Raichlen Jason--didn't realize this was your photo (a former web mistress put it up--but I'm glad to have the opportunity to acknowledge your work. (Web mistress has since left the organization.)"
I think @THEBuckeye should bust him on the fork.
I see there's bit of disagreement on if this is pastrami or smoked corned beef. Someone on that FB thread says it's only pastrami if it's oven roasted, but I've seen this represented in restaurants as pastrami when it's smoked. Any idea or is this just an irreconcilable disagreement?
THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
Yeah, apparently he's still up to his old tricks. Oh, wait, no it's his "former web mistress" Whatever. He's used pictures from me and Dyal in the past and didn't give credit. I was really perturbed when he used my chocolate pecan bourbon pie. I wonder who else he has used. And if any are really his.
@GATraveller I still don't understand the whole fork thing. I wasn't really active here when all that started so I guess I missed it.
@Legume I am no expert when it comes to the difference between pastrami and corned beef so I really can't help. I think they are cured differently and/or different rub as well? For some reason, I think pastrami is smoked as well, but not sure why I think that.Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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nice looking corned beef. the pressure cooker makes a huge difference, i bought one a few years ago just for corned beef after thirdeye recommended it.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
How much does a pressure cooker go for? I wouldn't mind trying that extra step one day.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Looks great, nice looking piece of meat.
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i found a cheap one at bed bath beyond for 20 bucks, made a rack to set inside to lift the meat out of the water, first few times put forks in the bottom to lift the meatGriffin said:How much does a pressure cooker go for? I wouldn't mind trying that extra step one day.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
@Griffin you can find them at garage sales, CL, places that sell used stuff. It seems lots of people buy them and then don't use them. We picked up two aluminum Presto pressure cookers - one is a good size for a 4-5 lb pastrami and the other is much bigger for canning and could probably fit 4 pastramis.
We got them both for $20 at a garage sale, all parts and seals were intact. I just cleaned them up well and pressure tested them on a burner outside before I started using them in the house.
Or you can go fancy and get an electric one. Big range online.
THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
I got mine at Goodwill - as long as the gasket is in good shape, and the pressure relief valve allows steam to escape, it will work.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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The Cuisinart pressure cooker I just picked up yesterday from Bed Bath was $99 list and I was able to use a 20% coupon..so, $84 with tax.
The Corned Beef came out of the smoker pretty tough..the pressure cooker made a HUGE difference in tenderness. (Melt in your mouth goodness).
I wonder if pressure cooking brisket would do the same thing? (Cuz if I'm not mistaken, isn't Corned Beef just heavily salt-brined brisket?)
Mini BGE, KJ Classic - Black, Cookshack SM025, Weber Gasser (mostly for Kamado storage!) -
wow- I never liked that guy but now I hate him.Griffin said:That looks good. I was thinking about doing one this weekend after @Dyal_SC pointed yesterday that Steve Raichlen stole this picture of mine and put it on his FB account as if it was his. Been too long since I have done one.Keepin' It Weird in The ATX FBTX -
He probably delegates web posting to a minion so he can spend more free time being a DB.
@Griffin Pastrami is corned beef that's rubbed (typically) with coriander and pepper and smoked. Usually it is smoked, then steamed right before serving.______________________________________________I love lamp.. -
@griffin - I don't get the "fork" thing either (quite honestly) but it makes me laugh every time I see one in a food photo now. But then again - I'm very easily amused.
As for the pressure cooker - I have one my brother-in-law gave me for Christmas 2 years ago and it's never made it out of the box. I have 2-3 cooks I'm gonna use it for whenever I make the time.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
From now on, I think I'm going to include a fork in all my photos. Extra points if its dirty or has food on it already?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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@Griffin - pressure cookers are great for cooking beans. No need to soak overnight. You can get beans cooked in less than an hour.
Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Those are the best fork shots! Some evil genius now has an account @BuckeyeFork wish I'd thought of that.Griffin said:From now on, I think I'm going to include a fork in all my photos. Extra points if its dirty or has food on it already? -
Now that's funny!!!theyolksonyou said:
Those are the best fork shots! Some evil genius now has an account @BuckeyeFork wish I'd thought of that.Griffin said:From now on, I think I'm going to include a fork in all my photos. Extra points if its dirty or has food on it already?
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
@GATraveller check out the avi. I was in a really boring all day vendor meeting yesterday when I ran across that. Nearly fell out of my chair trying not to LOL.
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Classic!
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA
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