I've also used ground beef with taco seasoning (will never add just cooked ground beef again) and mexican chorizo as the meat as well. Queso is a very versatile dish.
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Flank steak resting...


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Looks tasty GD. Glad to have you outta the joint and back in the food threads.
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Yesterday did a Corned Beef in the crock pot. Neither good nor bad, just average.

First time ever using a crock pot.

Gotta figure out why is wasn't tender. Too long and overcooked or too short and undercooked. :-)

I did 5 hours on low and 2 hours on high.
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You gotta try it in an air fryer, scho. It's the only way.
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Thank you. And like others who whine about the joint, I only have myself to blame.
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Like this?


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Lolol holy shit I was joking, but guess I should have known better.
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No shit. That looks amazing. I'm not sure how that differs from a regular oven, but that looked awesome.

And hell, I wonder how a brisket point would turn out if done the same way. IOW, does/would having it wrapped like she showed (steamy) render the toughness out of it, then the last part harden the edges?

I get that corned beef isn't known for having a ring, but it sure seems like what she's shown could make making party-grade burnt ends a whole lot faster...
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Yeah I don't have anything big enough to try that out in but I'm always interested in learning new methods. Consider me intrigued. Shit I never made bacon in the thing before a couple of weeks ago, turned out great.
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I think what gets me is the whole "double-wrap it" thing, when using an air frying. Brilliant! I'm not sure how that ends up differing from an oven at 360, then finish it off under the broiler (for color), but I'm going to be looking for a point to try this with.

If I fuck it up, well:


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Corned beef is made for pressure cooking.

90 minutes high pressure for a 2 1/2 - 3 lb roast.

Just plop it in there with a quart of beef broth and the seasoning packet sprinkled over the top.

Never had anything but fall apart tender.

When we get to around St. Patty's Day, grab up those cheap red potatoes, onions, carrots and cabbage, and when the corned beef is through, take it out, leave the broth, pour in as much veggies as your pot can take and cook for another 3 minutes [measured from when you get pressure built back up].

Made 2-3 a year for a decade easy, here's one from a couple years back [that's fresh horseradish on top of the corned beef].
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I laughed unreasonably hard at your typo.

I might be 12.
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Gonna do that BL, my wife and kid don't like the stuff but that doesn't mean I can't eat it for 4-5 days.
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