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D.A.Martinich
 
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Louis Cohen wrote:

>
> If you have a covered grill, or stovetop smoker, or a wok with a lid,


> there's no reason why you can't smoke the resulting corned beef. I
> suppose you could even use a regular stewpot:
>
> - line the inside of the pot (preferably an old, junky one) with
> aluminum foil
>
> - put smoking material (wood chips, or salt, sugar, and tea for

Chinese
> style) on the bottom of the pot
>
> - put a steamer in the pot, or anything else you can rig up to hold a


> plate off the bottom of the pot; put the meat on a plate on the

steamer.
>
> - heat up the pot (covered) until you get smoke; turn the heat down

to
> maintain the smoke
>
> Don't try this indoors without a good hood.


Before you start the smoking process, apply a rub made of black pepper,
crushed coriander seed, paprika, and garlic powder.

D.M.