Further note: VT’s “burger science” division has given the approval here.
To replace the bacon they are making we recommend pastrami, Mike Chester does his own, or easily available corned beef. We recommend a marinade and smoking for the corned beef.
Catch the video below, mustard coating followed by pat down spices, both sides.
This is an overnight thing, when you put mustard on beef, like they do in California with tri-tip, refrigerate wrapped in foil. That recipe from Eddie Lee Harris in Pismo, Beach.
If your smoker won’t do the 160 degree internal temp, using 225 degrees for 3 hours, use what you have and back up with oven time.
On St. Patrick s Day, everyone claims to be a wee bit Irish and corned beef sandwiches come to mind. People seek out corned beef and Reuben sandwiches piled high on rye or other bread or rolls.
And metro Detroit is chock full of places that offer tasty corned beef sandwiches. Another bonus is Detroit hits the trifecta of corned beef makers. Grobbel s, Sy Ginsberg and Wigleys corned beef are brands that hail from Detroit.
This list is certainly not exhaustive but a sampling of those that have been around a while. Many restaurants will have plenty of corned beef specials on St. Patrick s Day. Keep in mind many places have limited hours because of the pandemic. Some places are carryout only.
What cut of beef does corned beef come from?
Beef brisket is the cut used to make corned beef. A primal cut, it s a large piece from the breast or lower chest of beef cattle. Brisket is a tough cut with connective tissue throughout, and a whole brisket typically weighs 10 pounds or more. When it s cooked whole, it s usually served as a roast or barbecued brisket. Otherwise, it s cut into flat and point cuts. Many cooks are confused about which of these to buy, though they re actually quite similar.
Why is it called corned beef?
First off, it has nothing to do with corn. The term corned comes from the English and it refers to small particles. Corn refers to the larger-grained rock salt, which is used to cure the beef.
Las Vegas Weekly
The Royal Flush Reuben
Brock Radke Thu, Dec 17, 2020 (2 a.m.)
When Derek Stevens announced the concept for his new Downtown casino Circa way back in January 2019 feels like a really long time ago, right? his affectionate references to a classic Vegas experience paved the way for some exciting yet familiar dining options. It wasn’t surprising to see Circa revive the nearly extinct casino deli, but Stevens went above and beyond in recruiting Zingerman’s co-founder Paul Saginaw from his native Michigan to make the move to the desert and bring superior sandwiches along for the ride.