Smokin69th
Knows what a fatty is.
Damn that looks tasty. Great job!!
Good thing you got a pool there - easy cleanup after the sammich, esp. since we all now know you don't have to wait 30 minutes after eating!
I could go for one of those sammiches right this second - that looks great Jeanie!
anybody else keep going back and looking at her pix over and over like some kinda food stalker?
Thank you Gordon! I never soak corned beef, store bought or homemade. I smoke them, then add seasonings and beef stock to "steam" them til tender.Outstanding, matter of fact they look good enough for a blog. One question, did it make a big difference not soaking the brine out for 24hrs?
Looks great Jeanie, sammy like that would hit the spot for sure. Have to tackle it head down elbows up. :wink:
Thanks!Lookin' very good. :thumb:
I've followed your posts about smoking fish and then canning it... but have you ever canned corned beef or flavor smoked corned beef? It's a handy product to have on the shelf. The raw pack works great and with a little trimming the amount of fat is surprising low.
AS ALWAYS Jeanie......you make food prep an ART.....guess I know what one meal this week will be!!!!!!! What “seasonings” are preferred on corned beef?
Good thing you got a pool there - easy cleanup after the sammich, esp. since we all now know you don't have to wait 30 minutes after eating!
I could go for one of those sammiches right this second - that looks great Jeanie!
anybody else keep going back and looking at her pix over and over like some kinda food stalker?
Dang fine look sammich. I used be a cook and at one of the places I worked we would take and thinly slice onion and saute it in butter and when it was close to done we would add really thin sliced Granny Smith apples and when they started to soften we would add brown sugar and once it was caramelized we would add sour croute that had been drained. It adds so much flavor to a sammich
Wow!! Killer and delicious post like ever Neighbor.
The color looks great! Do you find the store corned beef salty or needing an overnight water soak before smoking?
Very enticing set of pics.
What ingredients did you use to get it from store-bought corned to pastrami? How long was the smoke/braise?
That's a mighty fine sammich, Lady J!