Price Of Corned Beef

[Chili Palmer]

I was at Sam's Club a couple of weeks ago and saw they had corned beef again for St. Patty's day. I grabbed one and looked at the price $32! WTF??? Three years ago you could get a prepack corned beef for $8 - $12. Man, I sure do miss those mean tweets.

Fast forward to Saturday night, I cut open the bag, rinsed it off, added the spice pack to it and vacuum sealed it in a cooking bag and sous vide'd it for 48 hours at 145. Last night after work I picked up some rye bread - it was delicious, the texture was almost like deli meat, not juicy, but very moist and made some great sandwiches, not all shreddy like when it's boiled or in the pressure cooker. Sorry I didn't take any pics, it was too good and dug in. The only problem about doing it this way is there's no cabbage to go with it. I could have used the bag juices to do the cabbage, but i was just too damn hungry to wait.

Once you do corned beef sous vide style you won't do it any other way. Next time I may smoke it for a couple of hours before I bag it.

 

[82daytona]

Soon you fuckers are gonna be complaining about the price of new balance shoes

 

[sintax]

nice, i'll have to try that sometime

that would be an ideal way to do it!

 

[timstoy]

Bidenomics!

 

[Loo Dog]

I’ve done a regular brisket experiment sous vide. Smoked it for four hours first. It really helps and locks in the smoky flavor.

 

[shintoooo]

Low Cattle Inventory Means High Beef Prices

www.fb.org

 

[ChumpChange]

Soon you fuckers are gonna be complaining about the price of new balance shoes

I know. Now I mainly wear ASICS.

It is ridiculous how expensive those white new balance shoes have gotten over the years though.

 

[lakemadness]

Soon you fuckers are gonna be complaining about the price of new balance shoes

I know. Now I mainly wear ASICS.

It is ridiculous how expensive those white new balance shoes have gotten over the years though.

The price of the new Corvette is up too....

 

[ChumpChange]

The price of the new Corvette is up too....

Mid life crisis have been pushed back to your 60s!!!!

 

[DarkHorseRacing]

For corned beef I rub it with dark brown sugar, pour a Guiness over it and bake it in the oven. Way better than boiled.

If I want the veggies I’ll use a pressure cooker and the spice pack and they are done in like 10 minutes.

 

[Racey]

For corned beef I rub it with dark brown sugar, pour a Guiness over it and bake it in the oven. Way better than boiled.

If I want the veggies I’ll use a pressure cooker and the spice pack and they are done in like 10 minutes.

I will often reverse brine it for 24 hours, then cover in mustard in and black pepper and slow cook it on the coals with a light smoke for 6-8 hours. Pastrami sammiches.

The tips work way better than the flats for this, they have more fat and make for a more tender product

 

[boatnam2]

I eat is starting march 14th, day after saint patties day when shit is on sale.

 

[PDQH2O]

Bidenomics!

It’s working.

 

[HTTP404]

Maybe sous vide a bag o cabbage with some seasoning along side the beef?

 

[Boatymcboatface]

I know. Now I mainly wear ASICS.

It is ridiculous how expensive those white new balance shoes have gotten over the years though.

Sorry to be the bearer of bad news but according to my 15yr old nephew ASICS are the old man shoe now.

 

[Done-it-again]

I was at Sam's Club a couple of weeks ago and saw they had corned beef again for St. Patty's day. I grabbed one and looked at the price $32! WTF??? Three years ago you could get a prepack corned beef for $8 - $12. Man, I sure do miss those mean tweets.

Fast forward to Saturday night, I cut open the bag, rinsed it off, added the spice pack to it and vacuum sealed it in a cooking bag and sous vide'd it for 48 hours at 145. Last night after work I picked up some rye bread - it was delicious, the texture was almost like deli meat, not juicy, but very moist and made some great sandwiches, not all shreddy like when it's boiled or in the pressure cooker. Sorry I didn't take any pics, it was too good and dug in. The only problem about doing it this way is there's no cabbage to go with it. I could have used the bag juices to do the cabbage, but i was just too damn hungry to wait.

Once you do corned beef sous vide style you won't do it any other way. Next time I may smoke it for a couple of hours before I bag it.

Try baking it. But you don’t like salt then it might not be for you. I’m going to try sous vide, thanks for posting.

 

[ChumpChange]

Sorry to be the bearer of bad news but according to my 15yr old nephew ASICS are the old man shoe now.

Embracing the old.

 

[DILLIGAF]

Still in Nikes myself......

 

[Boatymcboatface]

Embracing the old.
View attachment 1332302

I hear you.

 

[Chili Palmer]

Still in Nikes myself......

Fuck Nike and their making Colin Kaepernik a hero and making jogging bras for dudes with no tits and tuckable swimwear.

 

[Sherpa]

been wearing Vans for some time now. got real tired of the "old man" look of new balance white tennies. and that was like 20 years ago

 

[DILLIGAF]

Fuck Nike and their making Colin Kaepernik a hero and making jogging bras for dudes with no tits and tuckable swimwear.

Whatever.....I have been wearing them since a kid. Well after Converse....

You can fuck Nike if you want

 

[shaffewm]

Only on RDP. From corned beef to shoes.....

 

[ChumpChange]

Whatever.....I have been wearing them since a kid. Well after Converse....

You can fuck Nike if you want

Do you know that the original manufacturing partner of Nike is actually the company that owns ASICS?

 

[Bobby V]

Fuck Nike and their making Colin Kaepernik a hero.

Colin hasn’t played in 7 years.

 

[Lunatic Fringe]

Colin hasn’t played in 7 years.

And DILLIGAF still misses him.

 

[DILLIGAF]

Do you know that the original manufacturing partner of Nike is actually the company that owns ASICS?

did not know that

 

[DILLIGAF]

And DILLIGAF still misses him.

Oh FFS

 

[DarkHorseRacing]

So back to topic. Other than the CB, what do people do for the veggies? Just cabbage and potatoes? Who adds carrots? Do anything else like one of those puff pastry things?

What do you drink with the meal? Guiness? some other Irish beer like Pickwicks? Something else?

 

[ChumpChange]

did not know that

Neither did I until yesterday when I was a judge at a science showcase for a junior high school. lol

 

[Lunatic Fringe]

I've made this recipe a handful of times and it's dang good.

And Guinness is the drink of choice.

Corned Beef and Cabbage - Green Mountain Grills Blog

St. Patrick’s Day is right around the corner and a time honored tradition for most is to make corned beef and cabbage for dinner. To be honest I never really […]

blog.greenmountaingrills.com

 

[DILLIGAF]

i have never used the boil or water deal to cook meat. is it worth it? you still have to sear it I assume

 

[DILLIGAF]

I've made this recipe a handful of times and it's dang good.

And Guinness is the drink of choice.

Corned Beef and Cabbage - Green Mountain Grills Blog

St. Patrick’s Day is right around the corner and a time honored tradition for most is to make corned beef and cabbage for dinner. To be honest I never really […]

blog.greenmountaingrills.com

you have made awesome corn beef over the years. very good stuff

if this is how you made it I recommend to everybody to try it out.

 

[Roosky01]

I figured the group here was more of the Air Monarch style?

 

[cofooter]

Embracing the old.
View attachment 1332302

Only shoes that don't hurt my feet!

 

[NicPaus]

I like it with peeled gold potatoes and mini pre peeled carrots. Rarely use cabbage as it gets soggy. Use 1 pound of carrots and enough potatoes so there is CB left over only for sandwiches.

My favorite sandwich is the #1 from New York deli on Sepulveda in Torrance with pasta salad. I could eat that every day for lunch unless I am by Busy Bees. Then a Italian sausage or Pastrami and pasta salad is the next best thing.

 

[coolchange]

i have never used the boil or water deal to cook meat. is it worth it? you still have to sear it I assume

Yore missin out.

 

[DILLIGAF]

Yore missin out.

I will try it out and see how it all works out. I have a sealer and I can do the cooking in the instapot

 

[coolchange]

I will try it out and see how it all works out. I have a sealer and I can do the cooking in the instapot

Will the pot go down to 135? I don’t know what the temp would be for CB?
Would you seer corned beef?

 

[DILLIGAF]

Will the pot go down to 135? I don’t know what the temp would be for CB?
Would you seer corned beef?

I am thinking of trying a steak out....the sous option starts at 133degrees but you can go lower or higher with it. Honestly, I have never made CB before. Lunatic Fringe has made some that were awesome tasting though.

I would probably just browse the net for making the CB or use the recipe LF put up earlier.

 

[coolchange]

I am thinking of trying a steak out....the sous option starts at 133degrees but you can go lower or higher with it. Honestly, I have never made CB before. Lunatic Fringe has made some that were awesome tasting though.

I would probably just browse the net for making the CB or use the recipe LF put up earlier.

The thing with steak is it’s normally a 8 minute cook.
Sous vid a steak then seer it and you’re over temp.
CB should be good, going to try it this year.
Do a tri tip. Throw it in in the morning. 3,4,6,8 hours doesn’t matter. Then I let it idle a while then sear it.

 

[Desert Whaler]

Only on RDP. From corned beef to shoes.....

Maybe some of the recipes come out tough as shoes ??? . . .

 

[Cdog]

I'm a Salomon guy. LOL!

The corned beef deals are always the week of st. patty's and the week after. I always make one in the pressure cooker each year & buy a couple to freeze to get me through the year. They're always real cheap the week after.

Buyem cheap and stackem deep.

 

[Chili Palmer]

The thing with steak is it’s normally a 8 minute cook.
Sous vid a steak then seer it and you’re over temp.
CB should be good, going to try it this year.
Do a tri tip. Throw it in in the morning. 3,4,6,8 hours doesn’t matter. Then I let it idle a while then sear it.

Your steak needs to be at least 1-1/2" thick, the store bought or club stores steaks that are only 1" thick don't work sous vide style. The meat needs to get up to at least 132 degrees for about 1-1/2 to 2 hours to render the fat, then you need to sear. At 1" thick steak cooked to 132 and seared will overcook the steak. If you do it to a lower temp, the fat doesn't render. A 1-1'2" to 2" thick steak is the way to go for sous vide style. Or just get out the charcoal and put the coals on one side, sear with melted garlic butter on both sides then once seared put them on the other side of of the grille and put the lid on until you get to 132 degrees, pull them off, let them sit in a pan covered with foil for about 10-15 minutes, during this time you can put a compound butter of your choice on them. After the sitting period is over dig in!

For tri tip - I get them when Von's has them on sale, 3 or 4 at a time. I trim them up, cover them heavily with Spicy Montreal Steak Seasoning and pour in a jar of spicy Teriyaki marinade in a vacuum bag, seal them up and throw them in the freezer. During the week I get the wife to get the immersion circulator set to 132 degrees and let it go for about 5-6 hours. Yes, I put it in frozen. Pull it out, wipe it dry, then take it out to the BBQ grille and hit it with the torch, after it's seared I'll take the marinade juices and brush the meat and hit it with the torch on both sides 4 or 5 times and then bring it in. I cut it thin, diagonally across the grain. Always delicious. The leftovers are great for spicy jack quesadillas with guacamole. Mmmm mmmm!

 

[DILLIGAF]

The thing with steak is it’s normally a 8 minute cook.
Sous vid a steak then seer it and you’re over temp.
CB should be good, going to try it this year.
Do a tri tip. Throw it in in the morning. 3,4,6,8 hours doesn’t matter. Then I let it idle a while then sear it.

I happen to have a tri tip......Once the sous cook is done I can then sear it in the air fryer to finish it off. Mine is an air fryer and instapot. Or sear it on the BBQ but I like to try to use this Duo Pot thing whenever I can and it usually turns out very good.

Thanks.....I will give it a try

 

[DILLIGAF]

Your steak needs to be at least 1-1/2" thick, the store bought or club stores steaks that are only 1" thick don't work sous vide style. The meat needs to get up to at least 132 degrees for about 1-1/2 to 2 hours to render the fat, then you need to sear. At 1" thick steak cooked to 132 and seared will overcook the steak. If you do it to a lower temp, the fat doesn't render. A 1-1'2" to 2" thick steak is the way to go for sous vide style. Or just get out the charcoal and put the coals on one side, sear with melted garlic butter on both sides then once seared put them on the other side of of the grille and put the lid on until you get to 132 degrees, pull them off, let them sit in a pan covered with foil for about 10-15 minutes, during this time you can put a compound butter of your choice on them. After the sitting period is over dig in!

For tri tip - I get them when Von's has them on sale, 3 or 4 at a time. I trim them up, cover them heavily with Spicy Montreal Steak Seasoning and pour in a jar of spicy Teriyaki marinade in a vacuum bag, seal them up and throw them in the freezer. During the week I get the wife to get the immersion circulator set to 132 degrees and let it go for about 5-6 hours. Yes, I put it in frozen. Pull it out, wipe it dry, then take it out to the BBQ grille and hit it with the torch, after it's seared I'll take the marinade juices and brush the meat and hit it with the torch on both sides 4 or 5 times and then bring it in. I cut it thin, diagonally across the grain. Always delicious. The leftovers are great for spicy jack quesadillas with guacamole. Mmmm mmmm!

Thanks....I have some of those size steaks to try it out

 

[coolchange]

I happen to have a tri tip......Once the sous cook is done I can then sear it in the air fryer to finish it off. Mine is an air fryer and instapot. Or sear it on the BBQ but I like to try to use this Duo Pot thing whenever I can and it usually turns out very good.

Thanks.....I will give it a try

My insta pot broke. I need a new one but they’re huge.
Remember your meat is done perfectly to 135 all the way through already. Air fryer will bring it up. I’d let it cool first then air fry it to not over cook.

 

[DILLIGAF]

One more question please...You can put the tri-tip or steak in frozen or thawed. Doesn't matter correct?

 

[Chili Palmer]

One more question please...You can put the tri-tip or steak in frozen or thawed. Doesn't matter correct?

Just add extra time maybe 30-60 minutes to the cook time.

 

[DILLIGAF]

Just add extra time maybe 30-60 minutes to the cook time.

Sorry.....and you don't need the lid on? If you have the lid on it should not be used like a pressure cooker correct?