St. Patrick's Day 2016 - Hickory Smoked Corned Beef and Cabbage!

[@imperceptibleme]

Happy St. Patrick's Day Moosie! As always that corned beef looks so fine and yummy! You are the master grill Chef for sure. I can't believe it's been almost 5 years since Nashille. I'm so glad I went. Hugs!

[@Anonymoose]

+imperceptibleme I do think I finally have it figured out, Melissa. This one was the best yet, and *so* simple. Time is flying by too fast. It doesn't seem like it's been that long at all, and it's great that you did make it. Lots of great memories!

[@Soul2burn]

My absolute favorite meal bar none. Smoked corn beef Amazing and there's nothing wrong with a chef not being scared to get his hands dirty in the preparation of a good meal.

[@Anonymoose]

+Soul2burn It *is* hard to beat! Smoking it adds a whole new dimension, and this was the second time I've done it. It will happen again. And I'm a firm believer that your hands are the best kitchen tools you'll ever own. :-)

[@CountryComesToTown]

Smoking the Corned Beef is a great idea, Moosie! That looks absolutely delicious. That was some fine piggery for sure!

[@Anonymoose]

+CountryComesToTown It adds an amazing extra level to the flavor, Jim. This is the second time I've done it, and I'll be doing it again. I built a gargantuan Reuben with it today, and the smokey overtone took it right through the roof. Serious yum!

[@CountryComesToTown]

+Anonymoose I'll bet they ruben really was yummy!

[@AussieAngeS]

That looks fantastic! Wow so delicious

[@Anonymoose]

+FitAnge S Thanks, Ange! Smoking it gives it a whole new character.

[@CookingAndCrafting]

I have never seen a round! AND! I have never thought ever of smoking a corned beef. But I certainly will now!!!! I like that technical term - "let's smoosh this around." lol. I love using technical terms like that :D It loved divine. I need to try to find a round because that looks like it would be less fatty than the flat cuts we typically have here in the stores.

[@Anonymoose]

+CookingAndCrafting This is my second shot at smoking one, and I love it, Beth! It adds a new level to what's already about the yummiest meat ever. The round, for some reason, seems to be a well kept secret. I ran into it for the first time ever, 4 or 5 years ago, so I tried one, and immediately went back and bought 4 more. It had such an immediate impact that I swore I'd never do another brisket. And so far, I haven't. The taste is the same classic corned beef. It's all lean, virtually no fat, no waste, you saw the closeups when I sliced it. And the texture is smoother, not as grainy as briskets typically are. I just can't find anything about it that would cause me to ever buy another brisket. I bought 5 this time. 4 are in the freezer, my stock to last me until next March. LOL My Publix here has had them every year since they first showed up, yet other people in other areas are looking for them and not finding them. I've told a couple of them to try asking the guy in their local market's meat department, because it doesn't make sense to me. It's the very same nationally known brand that's curing and packing and distributing all of the briskets, not like it's some other obscure brand, so if my Publix can get them in quantity, it seems to me like any store in this country, and even in Hawaii, ought to be able to get them. Maybe they just don't know about them? I dunno... I'm an inguneer, and I'm all about technical terms. Smoosh is a very scientific and mathematically established technique. LOL Glad to see you drop in!

[@bobtehdinosaur]

that looks delicious and easy!

[@Anonymoose]

+Bob teh Dinosaur Thanks! And yes, it is really easy.

[@lizkimber]

As always that looks excellent nosh. I had surgery this week and cant eat solid food, well, anything that needs chewing, and im so envious of that meal!

[@Anonymoose]

+Liz Kimber Thanks! It really was delicious. I hope you get over the surgery soon. It's no fun at all to look at good food knowing you can't eat it.

[@lizkimber]

Thanks Mr.. It should be better soon. My ex hubby says I look like jar jar binks ... basically my top lip has swollen to monumental proportions..Im having to live of small pasta shells and sauce..

[@23L]

Yumm! I just finished off my corned beef but all I did was put it in the crock pot with a can of Guinness. Yours looks so much better I am hungry for corned beef all over again!

[@Anonymoose]

+Larry C Robbins LOL! I always make enough for leftovers. I had an utterly ridiculous overstuffed Reuben for supper tonight. It was seriously good! Thanks as always, Larry!

[@popparoc46]

Patrick is fond of St Patrick's day for some reason but I don't recall what we ate. It certainly wasn't this, otherwise I would have remembered. I enjoyed watching the tin foil wrapping of the half smoked round - tuck tuck tuck! The final meal looked great, Moosie! Five years ago at McNamara's. Sometimes it seems like yesterday, sometimes so long ago that I don't remember being there. I'll have to see if I have any clips of that! Good to see …. well, at least Rocky and your hands! - roc

[@Anonymoose]

+popparoc46 I can't imagine why anyone named Patrick would be fond of St. Patrick's Day. LOL I'm really quick with foil, especially when working on a hot pan. :-P It was wonderful stuff, Roc! I've had two "formal" meals with it, and today I had a ridiculously overstuffed Reuben for supper. Tomorrow I might whip up a batch of corned beef hash. I always cook enough for leftovers. Yep, it's been that long. Years seem to fly by these days. It was a great time, and some great memories. Your camera *was* on, and it'd be fun to see any stray clips you might have.

[@ColinsCookingChannel]

It looks so good. I have never had beef like that - only corned beef from a can.

[@Anonymoose]

+ColinsCookingChannel Thanks! And it *was* really good. If the only corned beef you've ever had was from a can, then you've never had corned beef. If you have a *good* deli nearby, go and order a corned beef sandwich, or a classic Reuben. Or go to the meat counter and have them slice you about a half pound to take home and play with. You'll be amazed, and you'll never buy another can. LOL Thanks for stopping in!

[@Pepco54]

Yum

[@foodquig]

Is it almost five years since Nashville? Thought I recognized that opening music from somewhere...

[@Anonymoose]

+foodquig Yep, we're coming up on five years. Years seem to be racing by these days. I only got a couple of clips of those two, and I've wished ever since that I'd gotten more. That place was deafeningly loud, but it was a great evening!

[@Perroquet51]

This made me very, very hungry for corned beef. Actually, it just made me very, very hungry.

[@Anonymoose]

+Marc Perroquet If you hurry down, I have leftovers. :-)

[@mobiltec]

I like red potatoes better anyhow. You know my new girl friend is Irish as am I and I have a funny feeling I'm going to be eating like this a lot more in times to come. Man that's a nice looking hunk of beef. Happy St. Patrick's Day to you my friend.

[@Anonymoose]

+mobiltec I agree, Larry. I generally prefer the creamier texture of red potatoes. Sounds like you have a lot more than corned beef cooking out there. Thanks, as always, my friend, and back atcha.

[@tweetnes]

Corned Beef and Cabbage! Yummmmm! So looks like I would have only had to pay half price =D You all LOL xoxo

[@Anonymoose]

+tweetnes It was serious yummmmm! For you, m'lady, one quarter price... LOL

[@007bondjb]

Me O My that looks Great John! Wish they sold the CB round cuts here. We get the Point CB for $2.69lb & Flat CB for $3.99lb. What do they sell the Round eye CB for in Fla? We lost a fantastic European restaurant here years ago when the owner/chef passed away. His daughters struggled to keep it open for a while but, their dad didn't teach them All of his recipes. It was a Quaint & cozy small place that seated maybe 20 folks at tables and 8 at the bar. It was Ms JB & my fav place, We ate there weekly. They had a corned beef platter on the menu that had white wine based horseradish cream sauce on the CB, tators n carrots, It was heavenly delicious. With the warm house made potato bread it was fantastic. Wish I had those recipes, his daughters didn't know them but tried their best... Sadly it wasn't close. I have kinda duplicated some of Zak's (the chef's) other recipes but not the bread or sauces. His Moussaka potato's & what he called Whosher steak was Killer YUM! The Whosher was a thick cut ribeye with a pocket, stuffed with diced onions bell peppers & garlic topped with mushrooms. It was marinaded in another secret sauce broiled & served in a HOT cast iron skillet with fresh snap beans & thick potato slices around the edges and under the steak, It all swam in plenty of the fantastic semi sweet brown sauce... My mouth was drooling while typing the above... I tried many times to reproduce the above and got it close, but was missing something.... Dammit

[@Anonymoose]

+Louisiana Cajun Recipes (007bondjb) It *was* fantastic, JB. Some smoke and then the "normal" bake produces great results. I love doing it this way. I guess I already answered elsewhere about the price here. Nice of GooToob to not let me know this comment was sitting here... It's really sad losing an old mom & pop restaurant like that, and losing his priceless recipes because he kept them to himself and took them with him. There are always subtle tweaks and touches that a chef adds to his recipes over the years, and there is no way anyone can ever guess and reproduce every detail.

[@JesseAndMike]

That looks great! Our invite must be lost in the mail somewhere, yeah that's what happened! :( Right? LOL

[@Anonymoose]

+JesseAndMike I think your mom is stealing them. Some strange old lady showed up at my door the other day. I didn't answer it. LOL Thanks as always, guys!!

[@yankeebbq3437]

Is that a eye of round that's been corned ?Most of the corned beef around here is cuts of brisket

[@Anonymoose]

+Yankee BBQ Yes, that's exactly what it is. They started appearing at my local Publix a few years ago, and when I tried the first one, I swore I'd never do another brisket. They're amazing, and seemingly plentiful, but apparently hard to find. It's worth asking at your local grocery store and/or meat market.

[@SnowyDaysJackson]

The food looks great, but I can't get over the St. Patty's day. Patty is a girls name. It should be St. Paddy's day

[@Anonymoose]

+Mike Crowley I suppose we'll just have to disagree, then. It is, after all, St. Patrick, not St. Padrick. Thanks for watching.

[@SnowyDaysJackson]

+Anonymoose You obviously are not Irish.

[@Anonymoose]

+Mike Crowley No, I am not, but my ancestors were.

[@SnowyDaysJackson]

+Anonymoose paddynotpatty.com/just for your future reference. Have a great day and keep up the good cooking

[@SnowyDaysJackson]

+Mike Crowley paddynotpatty.com/sorry link is not supposed to have just in it

[@MyTravelVanz58]

Hahaha that cat is so adorable.. oh Look so yum2x indeed, Mouth watering! New Subbie here!..

[@Anonymoose]

+My Travel Vanz Haha! Rocky thanks you! And I thank you for dropping in, *and* for the sub!

[@JesseAndMike]

That looks great! Our invite must be lost in the mail somewhere, yeah that's what happened! :( Right? LOL