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(Serious Eats)   Point or flat? Boiled or baked? It's time to consider some meaty decisions   (seriouseats.com) divider line
    More: Survey, Bread, Flour, Wheat, crispiest roast potatoes, soda breads, classic shepherd's pie, Coarse wheat flour, Oven  
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725 clicks; posted to Food » on 11 Mar 2022 at 8:17 AM (15 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



41 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-03-10 9:08:56 PM  
Thanks, Subby! Those look really yummy!
 
2022-03-10 9:20:42 PM  
I get excited for good food this time of year. not because Irish food is good or even somewhat edible, but after St. Patrick's Day is over all of the stores sell their corned beef for half price. and once you season them with pepper and coriander and apply a long smoke, they make great pastramis
 
2022-03-10 10:19:36 PM  
Holy Mary, Mother of God! I'm not Irish but I love their food. I'd like to take this list and serve it on rotation year round.
 
433 [TotalFark]
2022-03-11 3:03:49 AM  
This food is best consumed while an American explains another culture's holiday and culture.
 
2022-03-11 8:31:27 AM  
Their cocktail selection was two riffs on Irish coffee and a whiskey sour with some amaro. They really could have done better than that.
 
2022-03-11 8:32:47 AM  

poconojoe: I get excited for good food this time of year. not because Irish food is good or even somewhat edible, but after St. Patrick's Day is over all of the stores sell their corned beef for half price. and once you season them with pepper and coriander and apply a long smoke, they make great pastramis


Pretty much this, although I've found the corned beef in stores tend to be more like half a brisket flat, and if you want actual pastrami, you're better off brining your own (or find someone who sells beef navel).
 
2022-03-11 9:06:48 AM  
When I was in Detroit, the only place I could find a whole brisket was at a shop in Mexican Town. Everywhere else, the points and flats were separated.
 
2022-03-11 9:12:31 AM  
Aren't all the beef recipes Irish-American rather than Irish? It was my understanding that they're popular in the diaspora because in the home country, the English took all the beef.
 
2022-03-11 9:14:55 AM  
My store sells a whole brisket, but it costs $80 and is the size of a coffee table, so I opted to buy a chunk cut out of one without any regard for bovine anatomy whatsoever. Still, better than no brisket. Brining it with some recipes cobbled together from Amazing Ribs. Maybe I'll go fully insufferable and try to sous vide it
 
2022-03-11 9:15:20 AM  

poconojoe: I get excited for good food this time of year. not because Irish food is good or even somewhat edible, but after St. Patrick's Day is over all of the stores sell their corned beef for half price. and once you season them with pepper and coriander and apply a long smoke, they make great pastramis


Jah, this. Day after the Holiday corned beef/brisket goes on sale big time. Will be interesting to see if that's the case this year -- likely will just be discounted to what 'normal' prices should be.
 
2022-03-11 9:18:59 AM  

poconojoe: I get excited for good food this time of year. not because Irish food is good or even somewhat edible, but after St. Patrick's Day is over all of the stores sell their corned beef for half price. and once you season them with pepper and coriander and apply a long smoke, they make great pastramis


I checked out one of those prepackaged flat cut corned beefs last week and it was $8/9 per lbs. at my local stores.  This week they are on "sale" for $4/5 per lbs. for flat or $3/4 per lbs. for point cut.  Might pick up one of each, don't need a ton for just the two of us.

It'll be interesting to see if they actually do cut prices further after St. Patrick's Day with how meat prices have been of late...

/why yes I'll pick up more and freeze it if they do
//nom nom nom
///3s
 
2022-03-11 9:20:48 AM  

iron de havilland: Aren't all the beef recipes Irish-American rather than Irish? It was my understanding that they're popular in the diaspora because in the home country, the English took all the beef.


I thought someone posted an article last week about Irish-Americans buying corned beef from Jewish delis in NY/BOS because it was cheap and the Jewish faith didn't eat that part of the animal...?

/I could just be imaging this up though and I'm too lazy to Google-Fu
 
2022-03-11 9:40:42 AM  
It's always flat, was that ever a farking consideration? If you've got a smoker the size of a sedan, you can talk about the entire brisket instead of the parts, but I don't know of any home cook w/ a rig big enough to make traditional corned beef w/ the packer brisket. But yeah, flat cut, every year.
 
2022-03-11 9:44:13 AM  

iron de havilland: Aren't all the beef recipes Irish-American rather than Irish? It was my understanding that they're popular in the diaspora because in the home country, the English took all the beef.


Yep. Brisket is Kosher (and used to be cheap), the Irish immigrants lived near the Jewish immigrants, and the rest is American history. Like pizza, it went back to Ireland, and when dumb tourists w/ money asked where all the corned beef was, the local Irish retailers decided they like money and made it popular there, too.
 
2022-03-11 9:53:27 AM  

Trocadero: iron de havilland: Aren't all the beef recipes Irish-American rather than Irish? It was my understanding that they're popular in the diaspora because in the home country, the English took all the beef.

Yep. Brisket is Kosher (and used to be cheap), the Irish immigrants lived near the Jewish immigrants, and the rest is American history. Like pizza, it went back to Ireland, and when dumb tourists w/ money asked where all the corned beef was, the local Irish retailers decided they like money and made it popular there, too.


pbs.twimg.comView Full Size
 
2022-03-11 10:12:29 AM  
I don't much care for soda bread. As long as there's yeast around, thanks just the same, I'll make a yeasted bread.
 
2022-03-11 10:13:47 AM  

Trocadero: iron de havilland: Aren't all the beef recipes Irish-American rather than Irish? It was my understanding that they're popular in the diaspora because in the home country, the English took all the beef.

Yep. Brisket is Kosher (and used to be cheap), the Irish immigrants lived near the Jewish immigrants, and the rest is American history. Like pizza, it went back to Ireland, and when dumb tourists w/ money asked where all the corned beef was, the local Irish retailers decided they like money and made it popular there, too.


Yes, it used to cheap enough for me to make brisket 3-4 times a year. I haven't made brisket this century.
 
2022-03-11 10:42:53 AM  
Point cut. Simmered. Pile of cabbage, potatoes, carrots, and onions. Next day: the bombest hash you'll ever make. Cut off and render some fat from the meat, crisp the diced hash in that. Top with fried egg. OR mix diced hash with beaten egg in a circular mold, cook and freeze for a quick breakfast on an english muffin.
 
2022-03-11 10:44:15 AM  
Fark user imageView Full Size


/boilt
 
2022-03-11 10:54:21 AM  
We have eaten our yearly allotment of corned beef and prime rib already this year. My husband is entering a contest and he's been grilling hunks of meat over and over to get the right photos. I think he finally has it.
Chicken, please!
 
2022-03-11 10:55:13 AM  
When I was backpacking in Ireland, you could get a good sized bowl of potato and leek soup and half a loaf of soda bread at most pubs for less than 5 pounds. Made for a great lunch when I was spending most days walking over 5 miles.
 
2022-03-11 11:06:41 AM  
usually ill cook 2 point cut briskets, one for eating then and there, the other for that bomb hash the next morning. i dont bother with the cabbage, dont like it, but i add all the extra spuds and carrots i can stuff in the crock pot. i prefer the crockpot cause ill throw it all together in the morning and its ready to eat in the evening without any additional fooling around.
 
2022-03-11 11:13:41 AM  

Trocadero: It's always flat, was that ever a farking consideration? If you've got a smoker the size of a sedan, you can talk about the entire brisket instead of the parts, but I don't know of any home cook w/ a rig big enough to make traditional corned beef w/ the packer brisket. But yeah, flat cut, every year.


I can. I do.

Even a Traeger can fit about a 20lb packer

A kamado or WSM definitely can if you bend it over a chunk of wood for the first few hours
 
2022-03-11 11:16:45 AM  
Fark user imageView Full Size
 
2022-03-11 11:28:11 AM  

montreal_medic: Trocadero: It's always flat, was that ever a farking consideration? If you've got a smoker the size of a sedan, you can talk about the entire brisket instead of the parts, but I don't know of any home cook w/ a rig big enough to make traditional corned beef w/ the packer brisket. But yeah, flat cut, every year.

I can. I do.

Even a Traeger can fit about a 20lb packer

A kamado or WSM definitely can if you bend it over a chunk of wood for the first few hours


That's still smoking, I'm talking about old fashioned American "stew in a pot w/ potatoes, carrots, and cabbage" corned beef most of us grew up w/. I don't have a pot or stove big enough for a full packer that way. I'd have to do it outside like the summer crab boil set up my brother's best friend's family used to do.
 
2022-03-11 11:32:35 AM  

Trocadero: montreal_medic: Trocadero: It's always flat, was that ever a farking consideration? If you've got a smoker the size of a sedan, you can talk about the entire brisket instead of the parts, but I don't know of any home cook w/ a rig big enough to make traditional corned beef w/ the packer brisket. But yeah, flat cut, every year.

I can. I do.

Even a Traeger can fit about a 20lb packer

A kamado or WSM definitely can if you bend it over a chunk of wood for the first few hours

That's still smoking, I'm talking about old fashioned American "stew in a pot w/ potatoes, carrots, and cabbage" corned beef most of us grew up w/. I don't have a pot or stove big enough for a full packer that way. I'd have to do it outside like the summer crab boil set up my brother's best friend's family used to do.


Funny - I grew up with it smoked first, then put in the pot.

Big crab pot that barely fits under the fan over the stove

I still have it, but it doesn't fit my stove - gets used outside on my outdoor kitchen
 
2022-03-11 11:52:14 AM  

TheFoz: poconojoe: I get excited for good food this time of year. not because Irish food is good or even somewhat edible, but after St. Patrick's Day is over all of the stores sell their corned beef for half price. and once you season them with pepper and coriander and apply a long smoke, they make great pastramis

I checked out one of those prepackaged flat cut corned beefs last week and it was $8/9 per lbs. at my local stores.  This week they are on "sale" for $4/5 per lbs. for flat or $3/4 per lbs. for point cut.  Might pick up one of each, don't need a ton for just the two of us.

It'll be interesting to see if they actually do cut prices further after St. Patrick's Day with how meat prices have been of late...

/why yes I'll pick up more and freeze it if they do
//nom nom nom
///3s


yesterday I picked up a 3 pound flat cut for $3/pound - figured it was a loss leader for them to get people to shop there. the prepackaged ones aren't the best quality but they make a decent pastrami. I'll probably pick up another one or two and throw them in the freezer for the summer. found that my local Walmart is the best place to find them discounted on the 18th

I've corned whole briskets before when I can get them at a decent price but that hasn't happened in a while with beef prices.
 
2022-03-11 12:45:13 PM  
Grilled and then pressure-cooked.
Fark user imageView Full Size
 
2022-03-11 1:35:03 PM  
Por que no los dos?  Just picked up one of each.  Around 5.4 lbs. total for $17:

Fark user imageView Full Size


/yeah yeah it's the packed store stuff
//don't currr
///nom nom nom
 
2022-03-11 3:30:11 PM  

montreal_medic: [Fark user image 425x566]


I've seen it mentioned that fark is not my personal erotica site and then you post that.
 
2022-03-11 3:37:57 PM  

Stormin Gorman: montreal_medic: [Fark user image 425x566]

I've seen it mentioned that fark is not my personal erotica site and then you post that.


Fark user imageView Full Size


I disagree with the statement.

I'd be happy to share more « food porn » from my smokers and grills


Fark user imageView Full Size
 
2022-03-11 5:25:11 PM  
I'm hungry and headed to the grocery store.

This is terrible.
 
2022-03-11 5:42:34 PM  

TheFoz: Por que no los dos?  Just picked up one of each.  Around 5.4 lbs. total for $17:

[Fark user image 425x566]

/yeah yeah it's the packed store stuff
//don't currr
///nom nom nom


noice score!

montreal_medic: Stormin Gorman: montreal_medic: [Fark user image 425x566]

I've seen it mentioned that fark is not my personal erotica site and then you post that.

[Fark user image 425x566]

I disagree with the statement.

I'd be happy to share more « food porn » from my smokers and grills


[Fark user image 425x566]


yer really killin' me here, ya know that?

/ps plz post moar
 
2022-03-11 5:51:33 PM  

tintar: TheFoz: Por que no los dos?  Just picked up one of each.  Around 5.4 lbs. total for $17:

[Fark user image 425x566]

/yeah yeah it's the packed store stuff
//don't currr
///nom nom nom

noice score!

montreal_medic: Stormin Gorman: montreal_medic: [Fark user image 425x566]

I've seen it mentioned that fark is not my personal erotica site and then you post that.

[Fark user image 425x566]

I disagree with the statement.

I'd be happy to share more « food porn » from my smokers and grills


[Fark user image 425x566]

yer really killin' me here, ya know that?

/ps plz post moar


Fark user imageView Full Size
 
2022-03-11 5:58:33 PM  
buffalorunranch.comView Full Size


/get that godawful cherry tomato out of here and we can discuss things liek adults
 
2022-03-11 6:03:13 PM  

tintar: TheFoz: Por que no los dos?  Just picked up one of each.  Around 5.4 lbs. total for $17:

[Fark user image 425x566]

/yeah yeah it's the packed store stuff
//don't currr
///nom nom nom

noice score!

montreal_medic: Stormin Gorman: montreal_medic: [Fark user image 425x566]

I've seen it mentioned that fark is not my personal erotica site and then you post that.

[Fark user image 425x566]

I disagree with the statement.

I'd be happy to share more « food porn » from my smokers and grills


[Fark user image 425x566]

yer really killin' me here, ya know that?

/ps plz post moar


Fark user imageView Full Size
 
2022-03-11 6:18:35 PM  
Meh. Lamb is better than beef anyway.

The crispy potato recipe on there is amazing, btw.
 
2022-03-11 6:27:21 PM  

ChubbyTiger: Meh. Lamb is better than beef anyway.

The crispy potato recipe on there is amazing, btw.


Fark user imageView Full Size


Lamb
 
2022-03-11 10:13:25 PM  

testosteronephobe: Grilled and then pressure-cooked.
[Fark user image 425x324]


Care to share how you did that? I think I'd like to try that this year!!!!
 
2022-03-11 10:30:11 PM  

OhioUGrad: testosteronephobe: Grilled and then pressure-cooked.
[Fark user image 425x324]

Care to share how you did that? I think I'd like to try that this year!!!!


Sure!
It was a 10-day brine in the fridge with basic pickling spices.
Then smoked to 145 degrees - about four hours. Into the pressure cooker to an internal temp of 208 - about an hour.
It was so tender, I didn't event need dental floss.
Again, my husband is the grillmaster. I'm just the grateful, carnivorous wife.
 
2022-03-12 1:19:14 PM  

testosteronephobe: OhioUGrad: testosteronephobe: Grilled and then pressure-cooked.
[Fark user image 425x324]

Care to share how you did that? I think I'd like to try that this year!!!!

Sure!
It was a 10-day brine in the fridge with basic pickling spices.
Then smoked to 145 degrees - about four hours. Into the pressure cooker to an internal temp of 208 - about an hour.
It was so tender, I didn't event need dental floss.
Again, my husband is the grillmaster. I'm just the grateful, carnivorous wife.


Well damn, don't have 10 days, but I might try something similar. Was it grilled before it was put in the smoker, or just smoked then pressure cooked?
 
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