Doug Walsh, who has restaurants in East Brunswick as well as at the Shore, prepared a chicken sandwich, pork belly, collard greens, and his Texas Reuben made with smoked corned beef for Fieri.
There are hunks of oh-so-tender corned beef brisket, brined for six hours and slow-braised for 10 hours, as well as a chunk of meltingly soft beef short rib, still on the bone; an undercurrent of ...