Corned Beef Hash

BENTE

anyone ever make corned beef hash?

i have been looking around for recepie ideas.. found quite a few that say to use canned corn beef??? don't know what these people are thinking :blink:

i am thinking about how i can convert the corn beef to a egg recepie.. i read thirdeye's pastrami and i have made it before... but i want the corn beef not the pastrami so is there any way to smoke the corn beef instead of boiling or steaming it???


i have boiled the stuff before and it is not bad but i am a egger and sometimes get a little squemish about boilin meat :S

so besides oinion, red bell pepper, garlic, and potatoes anyone got any ideas what else i might want to throw in the pan?


thanks

Grandpas Grub

Corn beef - Pastrami. All depends what country you are from.

Thirdeye's corn beef/pastrami is great when making hash.

I would think using the pressure cooker finish method would produce a good texture for hash. Possibly Wayne will jump in on this.

GG

BENTE

i hope thirdeye will see this post then.. i am worried about smoking this thing because it is pretty lean..


hopefully thirdeye will chime in.. or maybe richardfl

Richard Fl

I like to make my hash with leftover chuck roast, carrots, potatoes and onions cooked on the BGE as a DO dinner and then the next day take the leftovers and cut up the meat, carrots, onions and potatoes and add a little butter and heat. Also make into large patties and freeze for the next time.

RRP

This "Southern Rebel Hash" recipe pops up on the board from time to time. Jwirlwind doesn't post much anymore, but as I recall he has contributed some mighty fine recipes.
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=87370

BENTE

thanks i guess i will just steam the corned beef :(

BENTE

thanks ron i will try that next time

BajaTom

I have both boiled then smoked the corned beef and smoke straight up. They both came out to salty tasting. I would advise you soak your corned beef for 24/48 hours changing your water a few times. I make great brisket hash with left overs. good luck to you. Tom

BENTE

thanks for the advice

bubba tim

Start with a plain brisket, brine it for 36 hrs in pickling spices inculding a few bay leaves. Take the same spices make a rub by grinding it. Do the yellow mustard thang, then aplly the rub. smoke it for 12 hours at 220. (you did not hear this from me) Double wrap it in foil, (I can hear Kent now) for another 2 hours, then 1 hour more on the egg. You don't trin the fat and you put the fat sid edown indirect. It is not true corned beef, but it is very close.

bubba tim

forgot, use a base brine then add the pickling spices. 2 Quartes water, one cup salt, 1/2 cup brown sugar per 4 pounds of beef.

Grandpas Grub

OMH The One the Only Bubba Tim recommends tinfoil.

The sky is falling.

GG

bubba tim

It is still not for BBQ, it is for corned beef. :P

BENTE

lol you guys are funny


thanks for the advice

Grandpas Grub

Sure. Excuses Excuses.

Grandpas Grub

There is a post below where a guy wants to know the best way to foil ribs...

You want to give him a hand :laugh: :evil: :laugh: :woohoo: :woohoo:

Kent