Ray Basso as pictured
on the first BBQ Forum
Late 1994

OldPosts
Posted by Songdog on March 14, 2018 at 12:04:11:

Has anyone here ever tried bbq'n a piece of corned beef? When I wuz a pup we used to run 20 to 25 head of registered polled Hereford. Mama used to corn her own brisket (tongue also, never cared for that) So I usually put a chunk of corned beef in a crockpot, or in a pot on top the wood stove, throw some cabbage and taters and carrots in there, then when it's time to eat I throw the cabbage away, and eat the rest. I tried cooking just the corned beef once without the cabbage, but it came out way to salty. So yesterday when I wuz down in the city I picked up a piece of korned beef (round this time), but no cabbage to remove the salt. I started by putting it in a stainless steel bowl with some well water pumped seven hundred feet out of the Tuscan aquifer. I intend to change the water once a day to try to lower the salinity of the meat. Now I'm trying to decide if I should throw it in a Dutch oven on top the wood stove with some navy beans, or put it in the traeger on low&slow.
Your opinion?
Either way it will be served with generous amounts of Irish whiskey.

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OldPosts
Posted by Jackitup on March 16, 2018 at 01:00:32:

In Reply to:  posted by Songdog on March 14, 2018 at 12:04:11:

Here's a link to RandyQ's bbq ramblings. Go to his pastrami page and it has his pastrami rub on it. Lots of other goodies too! Mary Ann linked this in 2014 thru the Way Back machine, otherwise the site is down and hard to find, glad I just found it too been looking for awhile!!!

http://web.archive.org/web/20070204042113/http://www.randyq.addr.com/

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OldPosts
Posted by Raymond on March 15, 2018 at 11:46:01:

In Reply to: posted by Songdog on March 14, 2018 at 12:04:11:

Been smoking ours for years now, it's great with some Grilled Cabbage and big pot of black-eyed peas!
Cheers!

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OldPosts
Posted by qball on March 14, 2018 at 15:33:59:

In Reply to:  posted by Songdog on March 14, 2018 at 12:04:11:

On target, soaking to remove excess salt is a good idea. Smoking will give you pastrami if you steam it after smoking. Careful with the Irish
whisky=too much and the hell with the brisket.
Yes, I have done this, and was very pleased with the results.

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