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Discussion in 'Off Topic' started by hatchetjack, Mar 15, 2012.
Faith and Begorra! A bit of cabbage and I am in heaven.
looks good, we have corned beef and cabbage on the menu for tomorrow.
Man Oh Man am I hungry!
Roth's has it for $1.88/lb (point cuts) and Winco has it for $1.99/lb at the moment too!
Stock up, and don't forget that when ya smoke it up with a good dose of black pepper, ya get pastrami!
I'll have to try that. I'm making a Winco run tomorrow as it is.
The last few times I have tried to cook corned beef it came out all rubbery - is that normal or did I get it too hot or what? I may have to try again, maybe a trip to town is in order.
Now that's some expensive stuff. :laugh: Oh, you meant $1.88/lb...
Maintain the moist heat by keeping it covered for most of the process, but make sure it's "low and slow."
Most people quit too soon. They need at least 4 hours or so.
Most are brisket after all.
The longer you cook it the better. Also, corned beef and cabbage on Saturday means corned beef hash Sunday morning! Mmmmmm.
"Soon as this rain stops I'm gonna break out the smoker." (Says my Native Oregonian neighbor with a Traeger still in the box from 2008. Hah.)
Carrots and water on bottom, corned beef brisket surrounded by cabbage and potatoes - with a couple cloves of garlic tossed in. Cooked it covered with tinfoil for 5-5 1/2 hours on 240 degrees in the oven. OMG that was awesome.............
Only one thing wrong with it that I can think of,...
Ya didn't invite me!!
Glad it worked out though!