• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

When Irish eyes are smiling

SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Buckeyedude

Master of the Pit
OTBS Member
★ Lifetime Premier ★
Joined
Aug 5, 2018
Messages
2,010
Reaction score
3,493
Did a corned brisket in the sous vide for 24 hours, sliced up thin and let cool. Then to the griddle to fry them up a bit, toast my marble rye bread and sauerkraut. Topped with Swiss 2x and the wife's homade thousand island. All it was missing was a pickle spear(thought we had some but some fat guy must of eaten them all)
20240325_190210.jpg
20240325_193825.jpg
20240325_194456.jpg
20240325_195201.jpg
20240325_195226.jpg
20240325_195357.jpg
20240325_195723.jpg

Did my griddle partner ( our Belgium malinois ) a solid tonight and swiped some extra bread across the griddle to sok up some tastiness as a treat before cleaning the griddle. We were both happy!
 
Looks great!, Had my leftover half of Sandwich for dinner last night. I got lazy and just opened the bottle for the dressing.
 
Looks great!, Had my leftover half of Sandwich for dinner last night. I got lazy and just opened the bottle for the dressing.
Gotta do what you gotta do!
 
What temp did you use on the SV? I've never tried corned beef in the SV. Looks amazing
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Back
Top
Clicky