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.
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