tag:blogger.com,1999:blog-8676432836911325651.post6562697271177895649..comments2023-05-22T03:11:12.887-07:00Comments on Cooks with Skipper: CornographySkipperhttp://www.blogger.com/profile/15178494490689860028noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8676432836911325651.post-62072833650934297292011-03-18T23:21:44.078-07:002011-03-18T23:21:44.078-07:00I'd actually had the thought of using my needl...I'd actually had the thought of using my needle tenderizer on it the next day but unfortunately blew off pulling the brisket out of the brine. The slim uncured line didn't affect the flavor at all--simply didn't look all that attractive. I thought I'd just include the minor goof of the meal.<br /><br />The glaze made a nice crust on the corned beef, and it was a nice and peppery served on the side and pushed it more towards pastrami minus the smoke and coriander seed.Skipperhttps://www.blogger.com/profile/15178494490689860028noreply@blogger.comtag:blogger.com,1999:blog-8676432836911325651.post-90622093306321078782011-03-18T22:34:38.507-07:002011-03-18T22:34:38.507-07:00Inject the brine into the meat and you won't g...Inject the brine into the meat and you won't get that unsightly line. I usually let ours go at least a week in the brine too. I do like the look of that glaze, I'll have to try that out.undercover catererhttps://www.blogger.com/profile/14791956939933396484noreply@blogger.comtag:blogger.com,1999:blog-8676432836911325651.post-13598695428688629782011-03-18T07:49:49.060-07:002011-03-18T07:49:49.060-07:00My favorite was the peppery mustard sauce, but eve...My favorite was the peppery mustard sauce, but everything was delicious!<br /><br />-Gbomb, lucky dinner guest.Anonymousnoreply@blogger.com