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03-19-2007, 09:16 AM
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#21
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Official BBQ Central Mark
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
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Looks great... try it in the oven you won't cook a CB in liquid again 
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03-19-2007, 09:45 AM
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#22
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by 007bond-jb
Looks great... try it in the oven you won't cook a CB in liquid again |
Then how could it be a traditional "boiled Irish meal"?? 
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03-19-2007, 10:06 AM
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#23
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Official BBQ Central Mark
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
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Boil the vegies 
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03-19-2007, 11:59 AM
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#24
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by 007bond-jb
Boil the vegies |
What's gonna flavor the H20?? 
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03-19-2007, 02:25 PM
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#25
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Official BBQ Central Mark
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
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Down here (in the south) I boil sausage with the veggies & cause I like it a splash or 2 of liquid crab boil in the water + garlic, onions, corn on the cob ect... I'm not Irish 
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03-19-2007, 03:48 PM
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#26
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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I don't want to jack your post Larry but I was doing a little experimenting with a corned beef. I boiled it for 2 hrs. then put it in the oven for an hour. Glazed it with a mix of WRO, brown sugar, apple juice, and a little red cooking wine. It was awesome!
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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03-19-2007, 03:58 PM
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#27
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Official BBQ Central Mark
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
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Quote:
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Originally Posted by Puff
I don't want to jack your post Larry but I was doing a little experimenting with a corned beef. I boiled it for 2 hrs. then put it in the oven for an hour. Glazed it with a mix of WRO, brown sugar, apple juice, and a little red cooking wine. It was awesome!
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Some Corny beast pac's have instructions on how to oven cook, some don't, it's easy... rinse the beast WELL, dry, Add the spice bag on both sides, add more stuff ifin ya wanta. place on a backin sheet cover wit foil bake for 2 hrs @ 350 then uncover & continue for 1 hour. It should have a nice bark, slice N eat
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03-19-2007, 04:06 PM
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#28
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Quote:
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Originally Posted by Puff
I don't want to jack your post Larry but I was doing a little experimenting with a corned beef. I boiled it for 2 hrs. then put it in the oven for an hour. Glazed it with a mix of WRO, brown sugar, apple juice, and a little red cooking wine. It was awesome!
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Puff, my wife has a recipe that we have done a couple of times that works pretty much like that except it has a mustard glaze and it gets grilled instaed of the oven. Good eats!
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I hope this isn't negative!
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03-19-2007, 04:59 PM
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#29
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Jack away Puffy!!! That looks great!!!!
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03-19-2007, 05:10 PM
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#30
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Quote:
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Originally Posted by Nick Prochilo
Quote:
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Originally Posted by Puff
I don't want to jack your post Larry but I was doing a little experimenting with a corned beef. I boiled it for 2 hrs. then put it in the oven for an hour. Glazed it with a mix of WRO, brown sugar, apple juice, and a little red cooking wine. It was awesome!
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Puff, my wife has a recipe that we have done a couple of times that works pretty much like that except it has a mustard glaze and it gets grilled instaed of the oven. Good eats! |
You know I forgot to add that I used regular mustard in the glaze too. 
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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03-19-2007, 06:47 PM
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#31
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Pope O'Que
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
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Quote:
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Originally Posted by Larry Wolfe
Jack away Puffy!!! That looks great!!!! |
we should leave that one alone 
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