Thanks everyone, sometimes you just need some confirmation on what you were thinking. This is a great place to bounce ideas off others!
St Paddy's Day?
-
johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran last edited by
Here’s our dinner, the Corned beef we got from Costco actually end up being a Corned Beef round, really lean, but tasty and firmer. I could not figure why it was staying so firm in the pot with the long cook until I looked at the tag. I still prefer brisket better.
-
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
GWG8541 looks like yall had a great meal
. Nice to have your son join you 
-
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
johnsbrewhouse great looking meal
-
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
cdavis only my oldest and I were off work for the day, but my wife teaches and couldn’t be there. My oldest and I decided to start the day where my youngest son works as a brewer. He not only brews, but is a darn good cook. It was nice being together, even though one was working. Getting everyone together these days are far and few between. My youngest is in the red shirt with the white suspenders. I didn’t get a picture while we’re there, but the attached GIF was from some video I took to send to the wife.
"You never really die until you end up on the wall at a Cracker Barrel"
-
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
GWG8541 that’s awesome. Man that place is huge
-
Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
GWG8541 Looks like a brewery from a earlier era. True craftsmen at work, how nostalgic.
-
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
cdavis it has an upper loft for dinning. They built the building based on some old historical brewery building drawings. Its a nice place to visit, if you enjoy history or beer. Fortunately I like both!
"You never really die until you end up on the wall at a Cracker Barrel"
-
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
Steven Winscot unless someone else has started doing it recently, it is the only historical brewery in the country that actually serves their products on premise.
"You never really die until you end up on the wall at a Cracker Barrel"
-
Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
GWG8541 Where is it located?
-
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by GWG8541
Steven Winscot it is in Dayton, Ohio. It is in Carillon Historic Park. Here is a link to their site.
https://www.daytonhistory.org/visit/shop-dine/carillon-brewing-co/ -
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
GWG8541 it looks like an awesome place to visit. My next trip to Ohio will have to include it.
-
GWG8541 That is AMAZING!
-
Denny O said in St Paddy's Day?:
Do you have your corned beef near ready? Yes, but had to let Margaret make the crock pot version this year because Andrew & I were out on the road for a long haul or two.
Do you make your own? Yes, we make our own, but use theirs too. The problem is getting decent briskets for s decent price these days & sometimes & can find theirs on sale for a good price. Never the less, we always have a brine mix ready for a good brisket sale.
How do you like to make it? Slow cooked or slow smoked into Pastrami, either way is good for us. I think I even tried it sous vide one time, but back to the old methods.
If you can’t stand corned beef or cabbage, what do you have instead? I don’t know what could be better. -
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by GWG8541
cdavis we don’t have much here, but this is one of the really cool things. If you like air museums, the national museum of the Air Force is also here and great if your a history or military buff.
-
Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by Denny O
Well I’ve asked because I Love Corned Beef Brisket!
This is the first year in near 20 that I won’t be doing one. sad, But I need to retrain myself!
Freezers are ridiculously full. I need to work the load down and not buy meat on a great sale.Normally I’d split and trim a packer prime brisket, corn it then simmer the point and reseason the flat with mustard, mustard seed, coriander, coriander seed, cbp, juniper berries both whole, smashed and other. Not this year! I’m going to tuck my tale and step into my local meat store and buy a small morsel of a corned beef and pass it through the hot water. So very sad,
My attempt was to just live this holiday precariously through all of the beloved great chefs on this community!
-
Denny O Nothing wrong with that every now & then, you still have to make it right in the water & that is a pretty decent step between the package & the plate (bowl).
-
Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
calldoctoday I did find a nice consistent thickness point cut and a medium sized head of cabbage today.
Yep it is in the basement fridge.
Suggested Topics
Sponsored By:
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!
