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sf[_9_]

On Mon, 8 Oct 2012 17:39:13 +0000 (UTC), (Steve
Pope) wrote:

> sf > wrote:
>
> >On Sun, 7 Oct 2012 19:00:49 +0000 (UTC), (Steve
>
> >> Well, when I was at Schwartz's, I saw them grilling the sliced
> >> meat over very smoky coals, right before assembling it into
> >> sandwiches, and in my estimate this could account for the entire
> >> infusion of smoke taste in the meat.
>
> >Sounds like something that can be done at home. I've been tempted to
> >try smoking corned beef in a Weber type grill, but figured I like deli
> >pastrami just fine so it's not worth bothering with... however, hubby
> >took to that smoked meat like a duck to water - so I think a little
> >smoked meat experimenting is in our future.
>
> Sure, give it a shot. Slice some corned beef thickly (1/3"),
> pepper it, get a even bed of charcoals going in the Weber, lay on a large
> number of (ideally) maple wood chips, and then try grilling the
> corned beef for 5 or 6 minutes, probably with the Weber's lid mostly on.
>
> You would want to use a BBQ insert (which could just be another grill,
> oriented perpendicularly to the first one; but I have invested in a
> couple inserts and they make these things much easier).
>
Not sure what you mean by BBQ insert... are you talking about those
metal thingies with holes that you put wood chips in?

--
I take life with a grain of salt, a slice of lemon and a shot of tequila