Andy M.
Certified Pretend Chef
That's cool To me grilling is multi dimensional.
Either way, I think I'll end up smoking that corned beef that I get.
Use good quality paper and roll it tight.
That's cool To me grilling is multi dimensional.
Either way, I think I'll end up smoking that corned beef that I get.
If I use already corned beef (ready to eat) do I just cook the cabbage to go with it? There's no way I'm going to cook a big chunk of meat for the two of us. Boar's Head is very good already prepared, even if it is expensive, $10.99 a pound.
LOL!
You are all so funny!
Ok! Whether it gets cook in foil or straight on the rack, growing up if you put anything into that thing outside, you were grilling...
That's cool To me grilling is multi dimensional.
Either way, I think I'll end up smoking that corned beef that I get.
Bolas De Fraile said:I sometimes cook mine using my Peka.
Bunny for want of a better term a Peka is like a flat topped metal drum, I put my brined beef in a tray with stock veg ect, put it next to the fire, put the Peka over it and cover with burning embers, I leave it for six hours topping the embers and fire.Bolas, I thought Peka was a Croatian dish.
Is it also a cooking device/ utensil?
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LOL!
You are all so funny!
Ok! Whether it gets cook in foil or straight on the rack, growing up if you put anything into that thing outside, you were grilling..
Plus, when you use charcoal, it doesn't matter how much foil you wrap around the damn thing, it is still going to have that smokey flavor.. Did you ever get caught downwind of the smoke coming out of a grill, the smell doesn't diminish from your clothing unless the next wash..
Isn't personal opinion fun!