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CB&C - I blew it... what now?

oldgeezeystaxoldgeezeystax Posts: 313
in Holiday Recipes
Long story short, we had a bunch of people over on Saturday for wife's birthday and I tried to make CB&C for everyone using this recipe but I don't think I had the oven hot enough so the meat didn't tenderize in time... I've learned my lesson and will start much earlier next time and FTC but for now I'm left with a bunch of almost finished corned beef/potatoes/carrots/etc. and looking for suggestions.

Can I freeze the extra corned beef? Should I finish cooking it first? 

I'm definitely gonna take one of the cuts, trim it, rub with mustard/brown sugar, and roast until done and use for Reuben.


Frederick, MD - LBGE and some accessories
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Comments

  • ColtsFanColtsFan Posts: 6,090
    edited March 2019
    Why did you use the oven? Did you still use the suggested 50 minutes/lb?

    I did one Saturday that was 3.7 lbs and it cooked for 4 hours.

    I wouldn't freeze the veggies, but you could the corned beef. Save the broth and freeze it. Cook fresh veggies in the broth whenever you decide to eat it
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • oldgeezeystaxoldgeezeystax Posts: 313
    ColtsFan said:
    Why did you use the oven? Did you still use the suggested 50 minutes/lb?
    Used the oven because that's the only way I could accommodate everything, I bought disposable aluminum roasting pans. I got distracted entertaining and drinking so the timing is a bit fuzzy but i think i followed the 50 mins per pound but I only had the oven at 350 for most of the time and I don't think it was enough...



    I wouldn't freeze the veggies, but you could the corned beef. Save the broth and freeze it. Cook fresh veggies in the broth whenever you decide to eat it
    Yeah I was thinking I might make a portion tonight with the veggies and stuff and maybe put some in a crock pot to bring in for work then use the rest for Rubens and such or freeze.
    Frederick, MD - LBGE and some accessories
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  • oldgeezeystaxoldgeezeystax Posts: 313
    Think I could cover one with pastrami seasoning and smoke in the egg?
    Frederick, MD - LBGE and some accessories
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  • fishlessmanfishlessman Posts: 31,447
    oldgeezeystax said:
    Think I could cover one with pastrami seasoning and smoke in the egg?
    corned beef ruebens are pretty tasty, most sandwich shops here carry both cb and pastrami for sandwiches and ruebens.  if you have a pressure cooker, 20/30 minutes will fix it
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • oldgeezeystaxoldgeezeystax Posts: 313


    It doesn't help the party people I didn't feed but I'm eating good
    Frederick, MD - LBGE and some accessories
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  • Sea2SkiSea2Ski Posts: 4,088
    Lemonade from lemons.  Well played.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Mattman3969Mattman3969 Posts: 10,455
    For the first cook, on something like brisket (corned beef) never go by time but go by tenderness and like Fish said steam is your friend.  

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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