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March 15, 2011


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Carolyn Jung

Thanks for the reminder about Los Gatos Meats. It's one of those places I keep telling myself to make a stop at, but have yet to do so. I bet the corned beef there is amazing!

Daisy Luu

I'm having a vegetarian day, but this makes e so hungry...

Carolyn Jung

Thanks for the tip on the corned beef at Los Gatos Meats. Got some last week and it is awesome. The corned beef, which I cooked with root veggies like you did, is so much less salty than the standard supermarket variety. I think I'll have to head there every St. Paddy's Day from now on. ;)

Glenn Fuller

I made a Pastrami for St. Paddy's day. Pastrami is a smoked corned beef. I've taken a pass at making my own corned beef (pickling a beef brisket) but that takes a little time. So the easy route, buy a corned beef, apply a rub and smoke it yourself. It came out great. I used Oak for the smoke.

You can be inventive with your rubs - here is what I use:
Rub Ingredients:
• 4 tablespoons kosher salt
• 4 tablespoons paprika
• 3 tablespoons coriander seeds
• 3 tablespoons brown sugar
• 2 tablespoons black peppercorns (crushed)
• 2 tablespoons yellow mustard seeds (crushed)
• 1 tablespoon white peppercorns (crushed)
• 3 tablespoons granulated garlic
• 1 T ground ginger

Moe Rubenzahl

Smoked corned beef? How interesting, Glenn. And lo, I have a smoker!

Glenn Fuller

It rocks! The best of a kind of a particular food holds certain memories in my mind. I have a memory of pastrami at Deloris' in Liberty. A hot pastrami on rye loaded with fat and brown mustard that was absolutely delicious (including a kosher pickle). Boar's head pastrami will not get you there but smoking your own Corned Beef will.

I look forward to your findings.

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