 |
|
| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to alt.food.barbecue
|
|||
|
|||
Pulled pork
On 8 May 2007 08:52:08 GMT, ceed > wrote:
>Nick Cramer > wrote in news:20070507185307.467 : > >> I don't think Ceed is saying he makes Q in the crock pot (if he is, give >> him time . . . he'll experience the joy of discovery), but Corned Beef & >> Cabbage (with perhaps potatos parsnips, turnips, carrots, celery and >> spices). Corning a brisket is easy, but takes a while. >> >> > > >Interesting seeing you say: "Corning a brisket is easy". How do I do that? >I have also been wondering why it's called "corned" beef. Do you know? Go here http://www.zenreich.com/ Alan has a proven recipe/procedure for Corned brisket that he is kind enough to share. Harry |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Pulled Pork -- what to do with already cooked pork with no spices added | General Cooking | |||
| Pork loin for pulled pork? | General Cooking | |||
| First pulled pork, first bbq | Barbecue | |||
| Pulled Pork (yet again) | Barbecue | |||
Threaded Mode
