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St. Paddy's Day Cook

So whaddya got up yer sleeve for St. Paddy's Day cook? I Egged a corned beef a few weeks back just to see and though I didn't get it to pull it tasted great and was not less filling. It was an 'easy' way to get hold of a chunk of brisket that was not the flat. It had a layer of blubber that I trimmed down to quarter inch and from there rubbed on the packet spices. Everybody liked it though it was not the same as par-boiling or crock pot that we were used to in the past. Instead, it had a charcoal flavor and the 'corned' flavor was reduced to about half. So I'm thinking that I may do this again tomorrow and see if I can get it up to 210F internal temp and see if it'll pull. Cheers to whatever you're planning!

Comments

  • It'll be my 45th, so I made a dark chocolate mint ice cream, I'm baking myself a cake today and on the egg I'll be doing pizza from skins I made last night that are in the fridge for a cold ferment.  That will all be topped off with a Fuente Opus X "A" series and copius amounts Palm Ridge Reserve :)
  • Solson005Solson005 Posts: 1,910
    edited March 2013
    I came up to a friends lake house and have a pork butt smoking away on my small BGE right now! I made chocolate stout creme brûlée on the egg yesterday for dessert tonight!

    http://eggheadforum.com/discussion/1149433/chocolate-stout-cremebrewlee
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • I picked up a packer brisket and corned it for the past week. Took it out and cut it in half. I currently have the point on the egg smoking away for pastrami. Gonna boil the flat on st pattys day for some corned beef and cabbage.
  • LitLit Posts: 4,116
    Bangers and smoked mash about to start.
  • It'll be my 45th, so I made a dark chocolate mint ice cream, I'm baking myself a cake today and on the egg I'll be doing pizza from skins I made last night that are in the fridge for a cold ferment.  That will all be topped off with a Fuente Opus X "A" series and copius amounts Palm Ridge Reserve :)
    Happy Birthday @CigarSmokinEgger !  I hope you enjoy your day!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    I'm making Hapster's Guinness Stew and drinking some not green beer
    LBGE
    Go Dawgs! - Marietta, GA
  • SteveWPBFLSteveWPBFL Posts: 1,284
    Put a corned beef on, indirect at 260F with a large chunk of Mesquite using the controller. The plan is to put it in a covered foil pan when it gets to 160F or so and braise it in IPA to 210F. And add pans of res potatoes and cabbage along the way.
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  • Charlie tunaCharlie tuna Posts: 2,191
    Sounds good -- keep us posted !!
  • Plano_JJPlano_JJ Posts: 448
    Grilled shicken and sausage, nothing special. The weather is awesome so thats a big plus
  • Charlie tunaCharlie tuna Posts: 2,191
    Leftover,  I mean "make ahead" meatloaf -- smashed potatoes - yellow squash.  Had some "corned beef" last night at a party !!
  • SteveWPBFLSteveWPBFL Posts: 1,284
    edited March 2013
    The corned beef at 160F
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  • SteveWPBFLSteveWPBFL Posts: 1,284
    The corned beef in the pan with IPA.
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  • SteveWPBFLSteveWPBFL Posts: 1,284
    Red potatoes with cabbage and bacon
  • SteveWPBFLSteveWPBFL Posts: 1,284
    edited March 2013
    Foiled pans of corned beef and red potatoes and cabbage back on the Egg at 300F. Corned beef is at 180F. Will check every half hour until it reaches 200F, and, the cabbage and potatoes get done. May the road rise to meet you . . . !
  • Smoking a 3 lb corned beef to make pastrami
    Yummmm of course, cabbage potatoes and carrots
    Chesapeake, VA
  • SteveWPBFLSteveWPBFL Posts: 1,284
    The corned beef hit 207F in the foiled pan and will pull so put it back on the grate to regenerate a little bark.
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  • Charlie tunaCharlie tuna Posts: 2,191
    Steve, You better check out your egg ----  there is definently a piece of that corned beef MISSING !  
  • SteveWPBFLSteveWPBFL Posts: 1,284
    The corned beef pulled just fine, the 're-bark' was worth the effort.
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  • SteveWPBFLSteveWPBFL Posts: 1,284
    The last word. Turned out good, the cabbage was a little al dente so would put that on much earlier next time.
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