Have you ever...Corned Beef question...

LMAJ · 03-15-2013, 07:41 AM

I have a corned beef point I am soaking and plan on throwing on the smoker tomorrow. The intent is to make hash out of it for Sunday. Since I am going to be dicing it up anyway, and it's a nice fatty point... has anyone done these like burnt ends?
Cook it up for till it's tender then dice it back up and toss on more rub then back on the cooker for a while? (no sauce)

I'm thinking that might just not be a bad thing....

Discuss...

MisterChrister · 03-15-2013, 08:28 AM

Sounds delicious! I'd watch to not render it too low and slow in cubes though, that yummy fat is what helps the hash fry up nice. Of course, I like my hash a little on the crispy side anyways so as to soak up the runny yolk in my over-medium eggs. Please post pics and results, you've got me curious, and hungry!

HeSmellsLikeSmoke · 03-15-2013, 09:45 AM

Since you will have soaked the salt out it seems to me it will work. I once had a similar idea and had the butcher grind the corned beef, not thinking about the salt, and cooked it like we cook hamburger hash. Other than being too salty, it worked.

BigBellyBBQ · 03-15-2013, 10:00 AM

try with a mustard base hot sauce, reg bbq sauce , in my opinion, did not go as well...also I have mixed in some kraut-potato--onion.. and put back in smoker..now we are talkinig!

Big George's BBQ · 03-15-2013, 10:01 AM

Sounds good to me Looking forward to Pics

Garyclaw · 03-15-2013, 10:22 AM

That sounds pretty good to me LM. What time is breakfast?

deguerre · 03-15-2013, 10:29 AM

Quote:

Originally Posted by BigBellyBBQ

try with a mustard base hot sauce, reg bbq sauce , in my opinion, did not go as well...also I have mixed in some kraut-potato--onion.. and put back in smoker..now we are talkinig!

Smoking the onions and taters with the cubes might just be a REAL good idea.

03-15-2013, 07:41 AM	#1
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	Have you ever...Corned Beef question... I have a corned beef point I am soaking and plan on throwing on the smoker tomorrow. The intent is to make hash out of it for Sunday. Since I am going to be dicing it up anyway, and it's a nice fatty point... has anyone done these like burnt ends? Cook it up for till it's tender then dice it back up and toss on more rub then back on the cooker for a while? (no sauce) I'm thinking that might just not be a bad thing.... Discuss... __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault Last edited by LMAJ; 03-15-2013 at 09:57 AM..

03-15-2013, 08:28 AM	#2
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	Sounds delicious! I'd watch to not render it too low and slow in cubes though, that yummy fat is what helps the hash fry up nice. Of course, I like my hash a little on the crispy side anyways so as to soak up the runny yolk in my over-medium eggs. Please post pics and results, you've got me curious, and hungry! __________________ '69 Redhead 2X Stainless Performers TS Performer Mystery Blue OTG Simpsons SJ SJG WGA A "few" others

03-15-2013, 09:45 AM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Since you will have soaked the salt out it seems to me it will work. I once had a similar idea and had the butcher grind the corned beef, not thinking about the salt, and cooked it like we cook hamburger hash. Other than being too salty, it worked. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-15-2013, 10:00 AM	#4
BigBellyBBQ is one Smokin' Farker Join Date: 11-15-08 Location: Lake View, New York Downloads: 1 Uploads: 0	try with a mustard base hot sauce, reg bbq sauce , in my opinion, did not go as well...also I have mixed in some kraut-potato--onion.. and put back in smoker..now we are talkinig! __________________ TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..

03-15-2013, 10:01 AM	#5
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Sounds good to me Looking forward to Pics __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD

03-15-2013, 10:22 AM	#6
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO Downloads: 0 Uploads: 0	That sounds pretty good to me LM. What time is breakfast? __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my Fire pit, Big Pig Cooker "Nice talkin' to ya"