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Paddy's Day is coming up, anybody corning their own brisket? - Page 4
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Thread: Paddy's Day is coming up, anybody corning their own brisket?

  1. #31
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by sachem allison View Post
    any restaurant supply or smart & final in your neck of the woods.
    Thanks I will check smart and final. Just bought a really big glass jar at the goodwill for a starter yeast this weekend. Now, I need one of those containers for brining. As always thanks for your help.

  2. #32
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    Quote Originally Posted by Deckhand View Post
    Tried to find it on the web. Where did you get the bucket with the measurements on the side. Looks a little different than the one when you started the kitchen scores thread. I like them both.
    Quote Originally Posted by sachem allison View Post
    any restaurant supply or smart & final in your neck of the woods.
    Quote Originally Posted by Deckhand View Post
    Thanks I will check smart and final. Just bought a really big glass jar at the goodwill for a starter yeast this weekend. Now, I need one of those containers for brining. As always thanks for your help.
    Restaurant depot was where I picked them up, they are pretty much the same, one is a little larger.

  3. #33
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by Jim View Post
    Restaurant depot was where I picked them up, they are pretty much the same, one is a little larger.
    Very cool! There is one in Fountain Valley not to far away. I just looked it up on the web. Looks like they have stainless bowls too. Thanks for your help.

  4. #34
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    Quote Originally Posted by Deckhand View Post
    Very cool! There is one in Fountain Valley not to far away. I just looked it up on the web. Looks like they have stainless bowls too. Thanks for your help.
    You can ask for a day pass at the front counter- bring cash (lots).

  5. #35
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    Opened one of the corned beefs I made up tonight to start my sous vide corned beef test.
    Boy it smelled good when I opened up the bag to rinse off the salt.

    Water bath holding around 165°.

    Will see how it turns out tomorrow.

  6. #36

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    NEW YORK CITY?!?!?!? Dude, you live in Ft. Worth. There may be some local ordinance or possibly a state statute making it illegal to treat a brisket like that!!!

  7. #37

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    I can't wait to see some of your amazing pictures sw2geeks.
    Twitter: @PeterDaEater

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