The most memorable local eateries along the highways and back roads of America
Sign In | Register for Free!
Restaurants Recipes Forums EatingTours Merchandise FAQ Maps Insider
Forum Themes:
Welcome !

 Corned Beef question

Change Page: < 12 | Showing page 2 of 2, messages 31 to 41 of 41
Author Message
EdSails

  • Total Posts: 3591
  • Joined: 5/9/2003
  • Location: Mission Viejo, CA
Re:Corned Beef question Mon, 04/18/11 5:40 PM (permalink)
Michael Hoffman


Now I know that if I'm ever in California again I am abso------lutely going to have to go to Phillipe.

http://www.thedeliciouslife.com/philippe-original-mustard-made-me-hot/

 
Don't listen to her though.....take it from me. 
Order the cute baby animal.
 
#31
    ann peeples

    • Total Posts: 8317
    • Joined: 5/21/2006
    • Location: West Allis, Wisconsin
    Re:Corned Beef question Mon, 04/18/11 5:58 PM (permalink)
    Okay-not that I am jealous-You dont ever answer my obvious  answers, ctf.Okay-wont post my cooking techs. So sorry.
     
    #32
      chewingthefat

      • Total Posts: 6102
      • Joined: 11/22/2007
      • Location: Emmitsburg, Md.
      Re:Corned Beef question Mon, 04/18/11 6:09 PM (permalink)
      annpeeples


      Okay-not that I am jealous-You dont ever answer my obvious  answers, ctf.Okay-wont post my cooking techs. So sorry.

      ??? what do you mean ann?

       
      #33
        Michael Hoffman

        • Total Posts: 17851
        • Joined: 7/1/2000
        • Location: Gahanna, OH
        Re:Corned Beef question Mon, 04/18/11 6:14 PM (permalink)
        EdSails


        Michael Hoffman


        Now I know that if I'm ever in California again I am abso------lutely going to have to go to Phillipe.

        http://www.thedeliciouslife.com/philippe-original-mustard-made-me-hot/


        Don't listen to her though.....take it from me. 
        Order the cute baby animal.

        Oh, I would. I love good cute baby animal.

         
        #34
          chewingthefat

          • Total Posts: 6102
          • Joined: 11/22/2007
          • Location: Emmitsburg, Md.
          Re:Corned Beef question Mon, 04/18/11 6:16 PM (permalink)
          annpeeples


          I corned a  brisket once. Or rather two or 3. They were each 5-7lbs each. I used at least 5lbs of Penzeys-I happen to like more as then we dont have to spice later.. I even add a bay leaf or 2. I let it rest for 7 days.Absolutely fantastic corned beef-sandwiches included. Customers loved that they didnt have to add anything to the sandwiches. I served them "naked"-add whatever you wanted-swiss cheese, mustard, sauerkraut, thousand island, russian, onions, whatever.

          ann, today I got 5 lbs. of Penzy's corned beef seasoning delivered, really I did, I'm going to try your method, 1 first, so if I screw it up, it doesn't cost me much. Will let all know, hopefully pics! Thanks!!
          Tom

           
          #35
            ann peeples

            • Total Posts: 8317
            • Joined: 5/21/2006
            • Location: West Allis, Wisconsin
            Re:Corned Beef question Tue, 04/19/11 5:30 AM (permalink)
            Dont worry about my replies-menopause.
             
            #36
              UncleVic

              • Total Posts: 6025
              • Joined: 10/14/2003
              • Location: West Palm Beach, FL
              • Roadfood Insider
              Re:Corned Beef question Tue, 04/19/11 7:37 AM (permalink)
              Chewingthefat... Check out this forum (search corned beef):
              http://forum.sausagemaking.org/
               
              #37
                david n

                Re:Corned Beef question Tue, 04/19/11 9:54 AM (permalink)
                Pastrami is smoked corned beef.
                 
                #38
                  chewingthefat

                  • Total Posts: 6102
                  • Joined: 11/22/2007
                  • Location: Emmitsburg, Md.
                  Re:Corned Beef question Tue, 04/19/11 12:00 PM (permalink)
                  UncleVic


                  Chewingthefat... Check out this forum (search corned beef):
                  http://forum.sausagemaking.org/

                  UncleVic, great resource, thanks!

                   
                  #39
                    Food_Fan

                    • Total Posts: 139
                    • Joined: 2/3/2009
                    • Location: Roselle, NJ
                    Re:Corned Beef question Wed, 04/20/11 3:49 AM (permalink)
                    chewingthefat,
                    I though you might find this video interesting. It's of a woman using Food Network's Alton Brown's recipe for corned beef. 
                      
                    The ingredient list scrolls by quickly so if anyone wants to copy it down use the "Pause" button on the lower left of the video screen to toggle pause and play.  
                     

                     
                    Back in 2009 I posted about how I made pastrami from store bought corned beef. I subsequently made another one from the triangular point of the brisket. I didn't like it because the point contains too much fat. I'm still stuck with one in the freezer but what do you want for $.99/lb.? When I smoke something else I guess I'll throw that on and scrape the meat from the fat and come out with something like pulled smoked corned beef.
                     
                    http://www.roadfood.com/Forums/Pastrami-Home-Made-Smoked-Steamed-m498824.aspx
                    <message edited by Food_Fan on Wed, 04/20/11 3:56 AM>
                     
                    #40
                      EdSails

                      • Total Posts: 3591
                      • Joined: 5/9/2003
                      • Location: Mission Viejo, CA
                      Re:Corned Beef question Wed, 04/20/11 5:52 AM (permalink)
                      Food_Fan

                      Back in 2009 I posted about how I made pastrami from store bought corned beef. I subsequently made another one from the triangular point of the brisket. I didn't like it because the point contains too much fat. I'm still stuck with one in the freezer but what do you want for $.99/lb.? When I smoke something else I guess I'll throw that on and scrape the meat from the fat and come out with something like pulled smoked corned beef.

                      http://www.roadfood.com/Forums/Pastrami-Home-Made-Smoked-Steamed-m498824.aspx

                       
                      Just looked at your link. It looks good. I did the same thing with a point cut a few weeks ago but it seemed lean enough. As you said in your post, the homemade pastrami is WAY superior. 
                       
                       
                      #41
                        Online Bookmarks Sharing: Share/Bookmark
                        Change Page: < 12 | Showing page 2 of 2, messages 31 to 41 of 41

                        Jump to:

                        Current active users

                        There are 0 members and 1 guests.

                        Icon Legend and Permission

                        • New Messages
                        • No New Messages
                        • Hot Topic w/ New Messages
                        • Hot Topic w/o New Messages
                        • Locked w/ New Messages
                        • Locked w/o New Messages
                        • Read Message
                        • Post New Thread
                        • Reply to message
                        • Post New Poll
                        • Submit Vote
                        • Post reward post
                        • Delete my own posts
                        • Delete my own threads
                        • Rate post

                        2000-2014 ASPPlayground.NET Forum Version 3.9
                        What is Roadfood?  |   Privacy Policy  |   Contact Roadfood.com   Copyright 2011 - Roadfood.com