On Fri, 21 Apr 2006 23:36:07 GMT, Dan Krueger
wrote:

JohnH wrote:

On Fri, 21 Apr 2006 20:18:34 GMT, Don White wrote:


JohnH wrote:
snip


Believe it or not, you can use either, although I prefer fresh. Another
one of my favorites that people can't believe until they try it, is
smoked corned beef! If you have a desire, I'll let you know the recipe.

I usually simmer corned beef, although I like it roasted also. Never tried
it smoked. Lay it on me!
--
'Til next time,

John H

You must simmer it first, or it'll be too salty. Save the broth for the
cabbage, though! Okay, soak it for an hour in water, drain, refill.
simmer it in water with a couple of bay leaves for two hours, let it
cool, rinse it off. If you have a favorite bbq rub, mix some ground
coriander seed with it, and don't be shy about it. If not, a simple rub
of brown sugar, some lemon pepper, salt, onion power, garlic powder,
paprika, chili powder, and a good dose of ground corianer seed. Rub the
corned beef with it. Put it on slow smoker, 200 to 225. Use oak to
smoke. Leave it about 4 hours, three if it's falling apart. During this
time wet the meat with apple juice. I use a spray bottle. I will
guarantee some fine eating when it comes off. Almost fork tender,
juicy, and tastes a lot like pastrami.


Sounds good. Next time Safeway has the stuff on sale I'll load up.

Thanks!
--
'Til next time,

John H


mmmmm boiled dinner...corned beef & cabbage
Haven't had that in a long time...time to start pressuring the wife.


I absolutely love it, especially with a little horseradish sauce for the
corned beef. However, my bowels seem to have a rough time with cabbage
lately. It's best if I eat it a day before I'll be out on the water -
alone!
--
'Til next time,

John H

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John,

How do you make your horseradish sauce? I've got a simple recipe with
two ingredients.

Dan

I'll show you mine, if you show me yours!

2 cups fresh sour cream (Check the expiration date on the lid).
3 Tablespoons of freshly grated, washed horse-radish roots from your garden
or a jar of prepared, white grated horse-radish from your local store.
1 teaspoon white granulated sugar
1/2 teaspoon plain or iodized salt
Mix all the ingredients together in medium stainless steel mixing bowl.
Cover and chill for 1 hour. This will allow the flavors to mingle together.
Serve the horse-radish sauce at room temperature with your meal. Enjoy this
very tasty sauce...!

It only gets better with more horseradish!
--
'Til next time,

John H

******************************************
***** Have a Spectacular Day! *****
******************************************