St Patty's Day on the grill


 
Timothy Hoffman

Timothy Hoffman

TVWBB All-Star
Corned beef (with Penzey's spice) cabbage, rutabaga and turnips with potatoes. Done for 1 1/2 to 2 hours exposed indirect and then everything wrapped in foil for a couple more hours. This fed 8 people.

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Beautiful stuff Tim. Did you corn your own? I'm kind of kicking myself for not getting pickling spice at Penzeys.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">This fed 8 people </div></BLOCKQUOTE>
very small people... where did you find these people? at the beginning of the food line?
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Tim, i'd eet that and look for more!
and it looks great!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Des.:
Beautiful stuff Tim. Did you corn your own? I'm kind of kicking myself for not getting pickling spice at Penzeys. </div></BLOCKQUOTE>

Kinda,sort of, not really.

I rinsed the meat and soaked over night then re-spiced it using Penzey's.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">This fed 8 people </div></BLOCKQUOTE>
very small people... where did you find these people? at the beginning of the food line?
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Tim, i'd eet that and look for more!
and it looks great! </div></BLOCKQUOTE>

Jim, trust me there where no small people there!
The total weight of the 2 briskets was just under 8 pounds. Also eeted was 2 head of cabbage, 2 rutabagas, 4 turnips and 14 potatoes.

There are no left overs. Now I have to pick up another corned beef just to make Irish Eggrolls.
 
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