Corned Beef

Discussion in 'Camping, Hiking, Cooking' started by bitterroot, Dec 28, 2012.

  1. Patrick Gould

    Patrick Gould Active Member

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    That's a great idea Gary. Most of the cheap cuts are getting popular and more expensive, but I bet plate is still pretty cheap.
     
  2. Gary Knowels

    Gary Knowels Active Member

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    Just know that you won't find it in the grocery store. You will likely need to go to a specialty butcher shop or to a ranch. I would think it would be a cheaper cut, although you may find less of it as the hanger steak and flank steak are becoming more popular.
     
  3. Patrick Gould

    Patrick Gould Active Member

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    I know it has some relation to hanger, but flank also?
     
  4. Gary Knowels

    Gary Knowels Active Member

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    Yeah, they are all from the same general section. You can still take off the flank and have an intact plate though. I'll be calling Bill (the Butcher) soon to see if I can get the plate for my first pastrami creation.
     
  5. bitterroot

    bitterroot Love vintage graphite!

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    Boneless short ribs is another good option. That will be my next.
     
  6. Gary Knowels

    Gary Knowels Active Member

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    BNLS short ribs are from the same section too! That is a damn tasty part of animal.
    I did some checking in Seattle and its tough to come by plate. I found 3 sources, however, the price is prohibitive at $8-10/lb. The Seattle butcher shops are very high end so that is to be expected. Outside of Seattle or with a ranch/butcher connection it may be an affordable way to go.
     
  7. Jim Wallace

    Jim Wallace Smells like low tide.

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    You guys are making me hungry. I'm hoping that if I stare at bitterroot's pic of his sandwich long enough, my hunger will go away.:confused:

    Nope...not yet...although I almost bit a chunk out of my iMac's screen.
     
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  8. Robert Engleheart

    Robert Engleheart Robert

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    Gary, thanks I'll check into that. What I've found is that here, plate or brisket has to be sourced from a custom cutter. Everyone is crazy about tri-tips and it's often on sale, so that's what I just put in the brine yesterday. My son-in-law and Grandsons are breeding and showing cattle in 4H. Mostly A.I. but we've just had the 1st baby from a natural insemination that turned out to be a bull calf, followed by two more AI's that were bulls, they just got turned into steers and will be going as market beef at the County fair this Sept.
    willy  tulare fair 2012.jpg
    This was last year's Market steer; 1250 lbs. and graded Prime.
    With 3 this year, we'll probably get one to eat and I'll see about getting Plate and/or Brisket.
     
  9. Robert Engleheart

    Robert Engleheart Robert

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    I just put 2 tri-tips in the brine yesterday, do you rinse them before smoking?
     
  10. bitterroot

    bitterroot Love vintage graphite!

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    I made corned beef so no smoking was needed, but if I was gonna do pastrami I would rinse them thoroughly and pat dry before adding the seasoning and smoking.
     
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  11. Robert Engleheart

    Robert Engleheart Robert

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    Thanks, I thought as much but wanted to confirm. I've been brining turkeys for the last couple years and won't do it any other way now.
     
  12. Dave Alberts

    Dave Alberts Active Member

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    Gary--
    Costco carrys their boneless short ribs (same as plate w/o bones) vacuum packed...I think their price was $2.09 at the Fife business center... they work great! I've got both shorts and brisket in the brine now... We're headed for SR pastrami about Feb 1...!
     
  13. Gary Knowels

    Gary Knowels Active Member

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    Thanks Dave! I'll look into that. I have a slightly unhealthy addiction to cured, brined, and/or smoked meats. I can't wait to get some made up.

    Sent from my SGH-T679 using Tapatalk 2
     
  14. bitterroot

    bitterroot Love vintage graphite!

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    Just put some boneless short ribs in the brine...pastrami on the way!
     
  15. Tacoma Red

    Tacoma Red Active Member

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