I used a vacuum sealing bag to corn the brisket. Morton’s Tender Quick plus various spices made up a dry rub that was spread on both sides before sealing. I gave it a week before removing the meat, rinsing the excess salt off, and resealing in another bag.I was shooting for 10 hours at 180 degrees per a recommendation by
A front came through and dropped the temps to a very comfortable level so we decided to give the local farmer’s market a visit.I don’t think I’ve ever seen these little orange tomatoes – sun sugar is the name on the card if you can’t read it in the photo. Everyone had zucchini! LOLI had to bite back a giggle when I read the product name on the sign behind her – “MommaBear’s Goat Milk Soap”.Not too many dogs this time, and I was using my cell phone in the bright sun so I passed on a few shots I might have gotten with a viewfinder camera.Lots of green beans, and this vendor had a good looking basket of yellow beans, I bought some of each. I think I have some kidney beans to make a three bean salad. Yum!These guys have been there every time we’ve gone and they always have great looking produce. I bought some of those tomatoes you see on the end of the counter to the left and several cucumbers. The tomatoes and cucumbers were going to go into a vinaigrette together with a sliced Vidalia onion but the cucumbers were so pretty I went another way with them:If I had known my own mind in time I would have looked for fresh dill but I made do with dried dill I had on hand. These are a simple refrigerator pickle recipe, 2 cups water, 2 cups white vinegar, 1 tablespoon each of salt and sugar along with sliced garlic, a bit of turmeric, and the dill. A couple of good pinches of dill, maybe a tablespoon.
I’m a day late on this, the rye wasn’t as fresh as I would have liked, so I toasted it. I boiled the corned beef brisket for three hours this morning, then chilled it to make the slicing easier. I thought about dragging the electric slicer out but the brisket was so small I decided to just go with a knife and a board. I took a bunch of pictures from every angle and elevation but I think this one pretty well captures the essence: