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Corned Beef Hash

BENTE
BENTE Posts: 8,337
edited November -0001 in EggHead Forum
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

happy eggin

TB

Anderson S.C.

"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

Tyrus Raymond Cobb

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Comments

  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    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
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  • BENTE
    BENTE Posts: 8,337
    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

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Richard Fl
    Richard Fl Posts: 8,297
    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.
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  • RRP
    RRP Posts: 26,453
    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
    Re-gasketing the USA one yard at a time 
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  • BENTE
    BENTE Posts: 8,337
    thanks i guess i will just steam the corned beef :(

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

    · Share on FacebookShare on Twitter
  • BENTE
    BENTE Posts: 8,337
    thanks ron i will try that next time ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

    · Share on FacebookShare on Twitter
  • BajaTom
    BajaTom Posts: 1,269
    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
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  • BENTE
    BENTE Posts: 8,337
    thanks for the advice ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

    · Share on FacebookShare on Twitter
  • bubba tim
    bubba tim Posts: 3,216
    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.
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • bubba tim
    bubba tim Posts: 3,216
    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.
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    OMH The One the Only Bubba Tim recommends tinfoil.

    The sky is falling.

    GG
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  • bubba tim
    bubba tim Posts: 3,216
    It is still not for BBQ, it is for corned beef. :P
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • BENTE
    BENTE Posts: 8,337
    lol you guys are funny


    thanks for the advice ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Sure. Excuses Excuses.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    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
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