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PING JohnH
On 6 Oct 2006 10:18:50 -0700, "basskisser" wrote:
Smoked Corned Beef: Take a corned beef, rinse it well, then in water for a couple of hours, to remove salt. If you think you like salt and want to skip this step, don't! Mix these ingredients: 2 tablespoons peppercorns 1/2 tablespoon coriander seeds 1/2 tablespoon onion powder 1 teaspoon thyme, dried 1 teaspoon paprika 1 teaspoon garlic powder Slather the corned beef with plain yellow mustard, then spinkle this mixture all over it. It seems to be nice to let this sit for a few hours or overnight in the fridge. Fire up the grill, and smoke the thing for somewhere around 1 1/2 hours per pound, nice and slow, about 200 degrees. It's now saved. Thanks! |
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