What did everyone cook today?
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PapaSop I have been doing corned beef on my Traegers for many years. I do 2 to 21/2 hours at 200/225 with pecan or hickory. Then put it in a pan with beer and cover with foil for another couple of hours at 250 or so. Comes out tender and delicious. I’ve even put the veggies in the pan too. Beer soaked cabbage is awesome!
Bob Stehlik
What’s your pre smoke process and what cut are you using? Seems like from what I’ve read this can be a lengthy process. -
PapaSop I have been doing corned beef on my Traegers for many years. I do 2 to 21/2 hours at 200/225 with pecan or hickory. Then put it in a pan with beer and cover with foil for another couple of hours at 250 or so. Comes out tender and delicious. I’ve even put the veggies in the pan too. Beer soaked cabbage is awesome!
Bob Stehlik Ok, you’re number 3 that has been doing it for years. This old boy must’ve been living in a remote cave. I will try and catch up to you guys a little at a time. Yay to the trail blazers.
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Bob Stehlik
What’s your pre smoke process and what cut are you using? Seems like from what I’ve read this can be a lengthy process.PapaSop I’ve used both flat & point cuts. I pretty much follow Denny O’s process using a store bought corned beef. I pick a couple or three each year after St. Patty’s Day and freeze them. They hold up really well. This method saves a lot of time and you can do one on a whim. Denny O’s also has a recipe for taking a precorned beef and making pastrami. I asked and he posted his recipes and method in “recipes” on Meatgistics. It’s an easy peasy method and saves a ton of time. Someday I will try making one from scratch, but as of now don’t have the fridge room, or to be honest, the patience!! Therefore I cheat!https://meatgistics.waltonsinc.com/post/29673
Improvise, Adapt and Overcome! Semper Fi
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PapaSop I’ve used both flat & point cuts. I pretty much follow Denny O’s process using a store bought corned beef. I pick a couple or three each year after St. Patty’s Day and freeze them. They hold up really well. This method saves a lot of time and you can do one on a whim. Denny O’s also has a recipe for taking a precorned beef and making pastrami. I asked and he posted his recipes and method in “recipes” on Meatgistics. It’s an easy peasy method and saves a ton of time. Someday I will try making one from scratch, but as of now don’t have the fridge room, or to be honest, the patience!! Therefore I cheat!https://meatgistics.waltonsinc.com/post/29673
Bob Stehlik I’ve also been doing corned beef on the pellet smoker for a few years. I do rinse and soak the corned beef in water overnight to cut the salt on the outside. I make a rub with cracked black pepper, smoked paprika, garlic powder, onion powder, and a little thyme. I smoke at 225 for about 4 hours then wrap in a foil pan at 240 until it reaches 203 internal temp. Today it was done just at 8 hours. I did this one to make a Ruben for our part 2 St. Patrick’s Day celebration. I served it with a cabbage soup… The family was happy and they will speak up when its not up to par. Slainte!
“You never really die until you end up on the wall at a Cracker Barrel”
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johnsbrewhouse Wow, loving the color generated and rendering when smoking the “corned beef”. I can taste it from here. Thanks for showing the results.
zbigjeff After the pastrami was cooled. I sliced and sampled this afternoon for a snack. Might have to call it Wagyu Pastrami after seeing how marbled the brisket was.
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Bob Stehlik I’ve also been doing corned beef on the pellet smoker for a few years. I do rinse and soak the corned beef in water overnight to cut the salt on the outside. I make a rub with cracked black pepper, smoked paprika, garlic powder, onion powder, and a little thyme. I smoke at 225 for about 4 hours then wrap in a foil pan at 240 until it reaches 203 internal temp. Today it was done just at 8 hours. I did this one to make a Ruben for our part 2 St. Patrick’s Day celebration. I served it with a cabbage soup… The family was happy and they will speak up when its not up to par. Slainte!
GWG8541 Do you like the Guinness Draught? I decided to stick with the Stout & the Harp. Unfortunately I was unable to find any Harp, even when looking in Birmingham while we were up there doing an inspection.
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Bob Stehlik I’ve also been doing corned beef on the pellet smoker for a few years. I do rinse and soak the corned beef in water overnight to cut the salt on the outside. I make a rub with cracked black pepper, smoked paprika, garlic powder, onion powder, and a little thyme. I smoke at 225 for about 4 hours then wrap in a foil pan at 240 until it reaches 203 internal temp. Today it was done just at 8 hours. I did this one to make a Ruben for our part 2 St. Patrick’s Day celebration. I served it with a cabbage soup… The family was happy and they will speak up when its not up to par. Slainte!
GWG8541 Looks awesome! Got any leftovers to send my way? Salute!
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GWG8541 Do you like the Guinness Draught? I decided to stick with the Stout & the Harp. Unfortunately I was unable to find any Harp, even when looking in Birmingham while we were up there doing an inspection.
calldoctoday GWG8541 I devised this drink with Guinness that even has haters drinking it and a Bistro added it to their menu for $12 a glass. Take 1.5 oz of Triple Espresso Vodka (can be found made by Three Olives) and pour in a bottle/can/draught to fill up a glass. Makes it take close to an adult mocha drink. I picked out a real hater of Guinness (my niece), poured her one and asked her to sip it. She said nothing. But, walked away with my drink. Win! Have fun.
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zbigjeff After the pastrami was cooled. I sliced and sampled this afternoon for a snack. Might have to call it Wagyu Pastrami after seeing how marbled the brisket was.
johnsbrewhouse You are TOTALLY MEAN. Now, I’m hangry. That looks fantastic. Aka: Wagu beef. Yep, easy $15/lb product.
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calldoctoday GWG8541 I devised this drink with Guinness that even has haters drinking it and a Bistro added it to their menu for $12 a glass. Take 1.5 oz of Triple Espresso Vodka (can be found made by Three Olives) and pour in a bottle/can/draught to fill up a glass. Makes it take close to an adult mocha drink. I picked out a real hater of Guinness (my niece), poured her one and asked her to sip it. She said nothing. But, walked away with my drink. Win! Have fun.
zbigjeff Thank you. Although I already like Guinness Stout & Harp, I will have to try that. It looks interesting.
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GWG8541 Do you like the Guinness Draught? I decided to stick with the Stout & the Harp. Unfortunately I was unable to find any Harp, even when looking in Birmingham while we were up there doing an inspection.
calldoctoday The draft was good. I prefer the stout also. I picked up the party pack at COSTCO.
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GWG8541 Looks awesome! Got any leftovers to send my way? Salute!
Bob Stehlik Sorry Devildog it was wiped out by the family. You know I would have taken care of you. Semper Fi.
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calldoctoday GWG8541 I devised this drink with Guinness that even has haters drinking it and a Bistro added it to their menu for $12 a glass. Take 1.5 oz of Triple Espresso Vodka (can be found made by Three Olives) and pour in a bottle/can/draught to fill up a glass. Makes it take close to an adult mocha drink. I picked out a real hater of Guinness (my niece), poured her one and asked her to sip it. She said nothing. But, walked away with my drink. Win! Have fun.
zbigjeff The wife is not a Guinness fan. I will have to try that drink with her. It sounds great.
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calldoctoday The draft was good. I prefer the stout also. I picked up the party pack at COSTCO.
GWG8541 I have never tried the Smythwick’s Red, have you yet? How is it. I just about went for a George Killian’s that I saw in Birmingham when we were up there, but my son that works with me thought I should try a local “Stout at the Devil”. It was stouting alright? I don’t know why Guinness does not make a good porter, it always seemed to me they were a good working man’s sort of brewery & would have a good porter in their flock.
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GWG8541 I have never tried the Smythwick’s Red, have you yet? How is it. I just about went for a George Killian’s that I saw in Birmingham when we were up there, but my son that works with me thought I should try a local “Stout at the Devil”. It was stouting alright? I don’t know why Guinness does not make a good porter, it always seemed to me they were a good working man’s sort of brewery & would have a good porter in their flock.
calldoctoday I like the red. If you like Killians, you should like it. I would also like to see them come up with a good porter, but maybe it has something to do with their country of origin. Maybe they are worried about marketing it in Ireland.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Joe Hell Looks like you had enough thick sauce to gobble all those stickers. Thank god you added veggies to the mix to balance it OUT. It looks yummy.
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calldoctoday I like the red. If you like Killians, you should like it. I would also like to see them come up with a good porter, but maybe it has something to do with their country of origin. Maybe they are worried about marketing it in Ireland.
GWG8541 Who knows? But, I can’t see them doing a porter either because they stick pretty much to their roots (which is good).
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GWG8541 I have never tried the Smythwick’s Red, have you yet? How is it. I just about went for a George Killian’s that I saw in Birmingham when we were up there, but my son that works with me thought I should try a local “Stout at the Devil”. It was stouting alright? I don’t know why Guinness does not make a good porter, it always seemed to me they were a good working man’s sort of brewery & would have a good porter in their flock.
calldoctoday The Smythwick’s Red is pretty darn good. You’re correct on the porter question. I’m always up for a goooood porter. Even when it’s warm weather. It’s just soooo smooth usually. But, when it’s hot, a Killian’s is just about right. Oh, to get to that hot weather. Maybe, when I go to Houston and Dallas in a couple weeks it will be warm enough to try with a spot of “whiskey”.
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calldoctoday The Smythwick’s Red is pretty darn good. You’re correct on the porter question. I’m always up for a goooood porter. Even when it’s warm weather. It’s just soooo smooth usually. But, when it’s hot, a Killian’s is just about right. Oh, to get to that hot weather. Maybe, when I go to Houston and Dallas in a couple weeks it will be warm enough to try with a spot of “whiskey”.
zbigjeff I would like to find that Smythwicks & try it. It is always hot in Houston. Well, except when there is an ice storm going on. I do recall the time in the 80’s when we lived in the area & it snowed three times in a month. Otherwise, the hot will always welcome you, oh & don’t forget about his friend humidity.
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