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corned beef

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edited November -1 in EggHead Forum
Does anyone have a killer corned beef recipe for St Patty's Day?
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  • Unknown
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    BikesBoarsnBBQ,[p]I don't know about corned beef (you know, stewed in a pot) but smoking a corned beef is how you make pastrami and I would take that over corned beef any day.[p]I usually buy the prepackeged thingees from the store, soak them in fresh water for a little bit to draw the salt out (otherwise they are waaaay to salty) and them smoke them. I always stock up on them on the day after St. Patty's day as well when the stores have them on sale for like a buck a pound.[p]Either way, here is a link to Randy's site. Just don't pay too much attention the to comments about the BGE... I haven't used this recipe myself for the pastrami but I have used others from his site and each one has been great. I suspect that you could easily follow his recipe and make corned beef instead of the pastrami that he has listed.[p]Brews,
    Matt.
    [ul][li]Randy's site[/ul]
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  • BajaTom
    BajaTom Posts: 1,269
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    BikesBoarsnBBQ,
    I have tried to cook cornbeef on the egg and for my taste it doesn't work. It comes out way to tough and salty. LOL, Tom
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  • thirdeye
    thirdeye Posts: 7,428
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    BikesBoarsnBBQ,[p]Hey guys, Bobberqer has sent me a corned beef recipe for my site. It has some glaze options that I want to explore and a unique soaking method to de-salt it. Here is the link.[p]~thirdeye~[p]PS...Springtime has come to Wyoming. This morning there is about 7" of this white "springy" stuff everywhere.

    [ul][li]Bobberqer's corned beef[/ul]
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • fishlessman
    fishlessman Posts: 32,788
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    2004_0122Image0020.jpg
    <p />thirdeye,
    thanks for posting that, 48 hours with potatoes should fix those red corned beefs that go on sale after the holiday. we can get the grey corned beef here, i think its more of a local thing and its much less salty, with each butcher shop making their own recipes
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • thirdeye
    thirdeye Posts: 7,428
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    fishlessman,[p]Your welcome. I've never done one with a glaze. Bobberqer is from NYC with an Irish family history. He is trying to explain to this country boy the traditional & regional differences in preparing and cooking corned beef and pastrami. This is very interesting for me.[p]I'm curious about the gray ones. Is that the result of a different curing method??[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • fishlessman
    fishlessman Posts: 32,788
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    thirdeye,
    some have a slight pink to them so i believe maybe just a little tender quick or other curing agent is in the mix. the one i showed has that slight pink to it. the other place i get them from turns a much darker brown and i think they are curing with just kosher and spice. when cooked in the tradition of beef and cabbage in a boil, they are not salty at all
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • BikesBoardsnBBQ
    BikesBoardsnBBQ Posts: 27
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    thirdeye,
    Thanks, I'll give that a try. We're getting a foot of the white stuff here in Conifer, CO. Large is in its "egg carton" and mini is hiding under a trash bag!
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  • billyg
    billyg Posts: 315
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    Dr. BBQ has a good recipe that I tried. Like all of his recipes that I've tried they turn out very well and taste very good. I still prefer making corned beef in the pressure cooker.
    bill
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  • Bigfoot
    Bigfoot Posts: 154
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    BajaTom,
    I read here that you need to let it soak in water over night to get rid of the saltiness
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