new find

Smokey's BBQ, Wellsville, KS

BBQ corned beef! (get it on bun, less messy :)

It's like the comedian said...put two things together that nobody has put together before and someone will buy it from you.

I liked it; that's just me.

Haximon,
Let me suggest.... give us a more detailed description and location. I am sure there are others who would try that place , even if it was just to find out how bad it can be!!

well--after all is said and done---corned beef is just a marinated brisket!---and briskit is KING here at BBQ joints in Oklahoma and down there in Baja Oklahoma--(Thats Texas to you non-Okies)----come to think of it---isnt Pastrami smoked corned beef!!??

I haven't been, but like to find information. Here's a review: http://www.gasbbq.net/smokeys.htm

Jake Edwards in KC also serves a Barbecued Corned Beef. Never had it cause it's always sold out whenever I go. This leads me to believe that it is either pretty darn good or else it simply doesn't exist and the whole thing is a scam. I may never find out.

Barbecued Corned Beef

5 lbs. corned beef brisket
3 tbsp. mixed pickling spices
1 med. onion, sliced
1/4 c. Gulden's or Nance's mustard
2 tbsp. brown sugar
1/4 tsp. nutmeg
1/4 tsp. seasoned pepper

Simmer corned beef with pickling spices and onion for approximately 3 hours. Leave it in the kettle with the broth until you are ready to glaze it. Brush the meat with half of the mustard. Mix the remaining mustard with the brown sugar, nutmeg and the pepper in a cup. Barbeque the meat on a medium fire for 15 minutes; turn the meat over and continue grilling for another 15 minutes. Brush the meat with the sugar, nutmeg, pepper mixture. Grill 10 minutes, turn the meat over and continue grilling for another 10 minutes. Serves 8.

quote:

Originally posted by Adjudicator

Barbecued Corned Beef

5 lbs. corned beef brisket
3 tbsp. mixed pickling spices
1 med. onion, sliced
1/4 c. Gulden's or Nance's mustard
2 tbsp. brown sugar
1/4 tsp. nutmeg
1/4 tsp. seasoned pepper

Simmer corned beef with pickling spices and onion for approximately 3 hours. Leave it in the kettle with the broth until you are ready to glaze it. Brush the meat with half of the mustard. Mix the remaining mustard with the brown sugar, nutmeg and the pepper in a cup. Barbeque the meat on a medium fire for 15 minutes; turn the meat over and continue grilling for another 15 minutes. Brush the meat with the sugar, nutmeg, pepper mixture. Grill 10 minutes, turn the meat over and continue grilling for another 10 minutes. Serves 8.

I must admit----that sounds pretty darned good!