Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Sneak Peek: 2 More NEW Recipes! Grill Roasted Honey Butter Cabbage, Reuben Burgers!
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Make boring cabbage extraordinary by hitting the grill, resulting in a crisp, sweet and smoky BBQ side dish. There's something transformative about grilling vegetables and this recipe for honey roasted cabbage is no different, elevating its flavors far above its traditional boring (and odiferous) boiled cousin.
Corned beef is taken to new heights with this delicious recipe for the Reuben burger. Corned beef brisket is ground into burger patties before being grilled to perfection. Inspired by the classic Reuben, this patty melt style burger features tangy sauerkraut, melted Swiss cheese, and Russian dressing on rye bread.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
So why are you not desalinating the corned beef first? That stuff is crazy salty unless you desalinate it or cook it out with veggies and potatoes traditionally.
Definitely feel free to soak it if you find corned beef to be too salty I've been making the burgers for several years now and have never had a complaint. You really want that corned beef flavor to shine. That said, I did add in to rinse and pat it dry after removing from the package but thats really more about making it easier to cube since its kind of slimy out of the bag.
Skip, leave any excess fat that is on the corned beef before grinding. You could always add a little more if you happen to have excess fat lying around. It'll kind of a wet/moist burger anyway with the sauerkraut and dressing.
I'll try that cabbage recipe sometime. It sounds delicious. I liked the stuffed cabbage (Steven Raichlen recipe) I did on St. Paddy's day although I undercooked it. It was stuffed with butter, sauteed bacon, onion, and BBQ sauce.
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