Grilled "You Know What" over the weekend.

[Cliff Bartlett]

Along with the rest of the world, I grilled Corned Beef and Cabbage over the weekend. I've been doing this for about the last ten years. This one came out "Just OK". Gave myself about a C. The meat was tough, not terribly tough, but just tough. You guys know what I mean. The taste was great, but the chew was not. I noticed when I opened the package, which was clearly marked "Flat", the meat was divided horizontally along the roast with a layer of fat. I easily could have pulled it apart into two pieces. It was almost as if this roast was cut along the transition point of the Flat and the Point. Anyway, not making excuses, as I don't think that had anything to do with it. The roast was 4.4 lbs and I cooked it indirect for 4 1/2 hours. The average temp for the cook was around 300. The IT of the roast when I pulled it was 170 - 175. I guess practice makes perfect, and I know I'm a long way from that!



Ready for the grill.



Foiled.



At the three hour mark.



Added the potatoes.


And cabbage.



All done.



Thanks for looking.

 

[Bill Schultz]

Never saw it cooked in a tomato base before, very interesting Cliff, bet it tasted great

 

[Cliff Bartlett]

Never saw it cooked in a tomato base before, very interesting Cliff, bet it tasted great

Thanks Bill. That's actually a Weber recipe I got off their website in 2006.

 

[Tony R]

Looks delicious.

 

[Mike Cosgrove]

I didnt do that this year, i really like yours.

 

[Bob H.]

I had one this year that was supposed to be a flat, but was not when it was opened. Yours looks good.

 

[Mike Coffman]

That does look real delicious Cliff!

 

[John Solak]

A unique way to cook a corned beef, I like it!!!

 

[Robert T]

It looks really good. Maybe try for an internal temp of 195 for more tender brisket.

 

[Rich Dahl]

I really like that! I have a couple of flats in the freezer will have to see if I can find the recipe on the Weber site.

 

[Jak Stepan]

gorgeous. great idea to stew em all together.

don't lift the lid...

 

[Cliff Bartlett]

I really like that! I have a couple of flats in the freezer will have to see if I can find the recipe on the Weber site.

Here you go Rich. Not sure if the link below will automatically take you to the site. You might have to copy and paste to your browser. Cliff

http://weber.com/recipes/beef/corned-beef-and-cabbage-on-the-grill