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corned beef?

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1 corned beef? on Thu Apr 30, 2009 10:49 am

Deank

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Would cooking a corned beef on a BBQ rotisserie work?
umm and I guess its not corned beef its a pickled beef from Cantors.. pretty much the same.

Or would it really not turn out right at all?

2 Re: corned beef? on Thu Apr 30, 2009 10:54 am

JT Estoban

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uh....aren't you supposed to slice it real thin and put it between two slices of bread?
sarcasm end

3 Re: corned beef? on Thu Apr 30, 2009 10:55 am

Deank

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LOL, well yeah sure.. after you cook it Smile


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4 Re: corned beef? on Thu Apr 30, 2009 11:01 am

FlyingRat

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doesn't the pickling "cook" it chemically?


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5 Re: corned beef? on Thu Apr 30, 2009 11:11 am

Deank

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not really no.


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6 Re: corned beef? on Thu Apr 30, 2009 11:13 am

JT Estoban

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FlyingRat wrote:doesn't the pickling "cook" it chemically?

Yeah, I thought the same thing....at was "cured" at that point as technically safe to eat...kinda like bacon...

Good thing I don't make my own I guess!

7 Re: corned beef? on Thu Apr 30, 2009 11:18 am

Deank

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safe to eat sure I guess.. but how often do you eat raw bacon? Or not "cook" the ham?


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8 Re: corned beef? on Thu Apr 30, 2009 11:23 am

FlyingRat

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You mean you're not supposed to eat ham that hasn't been cooked?


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9 Re: corned beef? on Thu Apr 30, 2009 11:27 am

Deank

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oh you can eat it for sure, it just does not taste as good. Nor is it as tender as it could be.


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10 Re: corned beef? on Thu Apr 30, 2009 11:39 am

JT Estoban

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It's like Sushi....with legs!

11 Re: corned beef? on Thu Apr 30, 2009 12:18 pm

Guest

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I saw a guy with a three-legged pig once.

I asked him about it and he said it was very special.

It could talk.

I asked him why he had only three legs.

The guy said, "You don't eat a pig like that all at once."

12 Re: corned beef? on Thu Apr 30, 2009 12:19 pm

Guest

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I'll be here the rest of the week....try the ham.

13 Re: corned beef? on Thu Apr 30, 2009 12:32 pm

Deank

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when he removes all 4 legs does the pig automatically become ground ham?


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14 Re: corned beef? on Thu Apr 30, 2009 12:34 pm

rosencrentz

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Corned beef has to be purchased at a deli, and cut as thin as possible to get the taste to the maximun, and should be at room temperature for the best flavour!
Anything else is against the law. Try Meyer's on 1842 Grant just past the Superstore. SHAVED!! and some city rye bread and whatever else your heart desires.
If at cantors for their cheaper price - SHAVED, a concept that they have a hard time understanding, because usually no one asks how you want it cut.


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15 Re: corned beef? on Thu Apr 30, 2009 12:39 pm

Deank

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i purchase the entire chunk of beef and cook it myself and it literally falls apart when served... way way better then ham.


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16 Re: corned beef? on Thu Apr 30, 2009 12:44 pm

Deank

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so... has anyone ever done corned beef on the rotisserie?


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17 Re: corned beef? on Thu Apr 30, 2009 1:19 pm

FlyingRat

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I have never rotisseried anything.

I am sure you get funny looks from the deli girl when you say you prefer it SHAVED, rosen lol!


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18 Re: corned beef? on Thu Apr 30, 2009 6:38 pm

rosencrentz

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There is no such thing as corned beef on a rotisserie. Corned beef is a process and it is not on a rotisserie. Google it !


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19 Re: corned beef? on Thu Apr 30, 2009 6:45 pm

rosencrentz

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How do you know about corned beef? I thought Mayor Sam passed a law in wpg that corned beef was only to be consumed by the jewish market, unless you had a $20 alarm fee certificate!


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20 Re: corned beef? on Thu Apr 30, 2009 7:35 pm

Deank

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what makes you so sure I aint jewish?


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21 Re: corned beef? on Thu Apr 30, 2009 9:01 pm

rosencrentz

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I assume that you are! Everyone is! What a scary thought for many! lol


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22 Re: corned beef? on Thu Apr 30, 2009 11:13 pm

Miz point

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Ok dildos this is how you do corned beef brisket......get a roasting pan.....put a cooling rack in it, put an inch or so of water in it, put brisket (which has hopefully been marinating since Jesus got crucified) on top of rack, cover the pan with lid and slow cook at 325 for sometime depending on size of brisket.....check pan from time to time to make sure water has not evaporated.....when done in exact time as determined depending on size of brisket, remove brisket, then finish off on grill if you wish.....it will work....i would make a mustard based glaze for the grilling which would not be for too long.....THERE....your cheffo has spoken.

hehehehehehehehehehehehehehe

http://www.granhotelflores.blogspot.com

23 Re: corned beef? on Fri May 01, 2009 7:10 am

Electrician

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...I don't like mustard...
Arrggghh


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24 Re: corned beef? on Fri May 01, 2009 7:49 am

Miz point

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Well then find another kind of glaze.....too bad you do not like mustard as that is the perfect match for corned beef.....I will have to think about that one for you.....

http://www.granhotelflores.blogspot.com

25 Re: corned beef? on Fri May 01, 2009 8:44 am

Deank

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simple brown sugare glaze works just fine


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