Corned Beef on the Grill?

GrillinFool

GrillinFool

New member
With St. Pats a month away, I want to do Corned Beef and put it on the site in the next couple of weeks. Anyone done this? Got a recipe? Any tips, tricks, snags to exploit or avoid?
 
Well I made it like that 10 years ago and it was the BEST Corned Beef in the history of my taste buds :a1:

I scored it on the top.... put in garlic and a few pads of butter along with fresh sage.... wrapped er up in tin foil and popped it on the grill.
Right before it was fully cooked, I took it out of the foil and saved all the juices (made a nice gravy with it too) and let it cook an extra 10-15 on the grill open.

it was sinful! If I had to choose between my girlfriend and that corned beef.... she would have been gone :D
 
Deadly Sushi said:
Well I made it like that 10 years ago and it was the BEST Corned Beef in the history of my taste buds :a1:

I scored it on the top.... put in garlic and a few pads of butter along with fresh sage.... wrapped er up in tin foil and popped it on the grill.
Right before it was fully cooked, I took it out of the foil and saved all the juices (made a nice gravy with it too) and let it cook an extra 10-15 on the grill open.
Click to expand...


That's interesting. So a premade corned beef wrapped in tin foil with the butter and sage? I'm wondering if smoking it for a little while and then doing the foiling to add some extra smoke flavor before the steaming in that butter sage deliciousness would be the way to go?
 
Not sure about the smoke flavor. Hey when you say pre-made..... you dont mean pre-cooked right? Just want to make sure.

OH! I almost forgot! pepper and coriander was mixed with the butter!!!!!

I think we soaked the meat to get rid of some excess salt too..... but I cant tell you for sure. It was a long time ago.
 
Deadly Sushi said:
Not sure about the smoke flavor. Hey when you say pre-made..... you dont mean pre-cooked right? Just want to make sure.
Click to expand...

Not precooked. I mean pre brined and flavored. I want to keep it simple the first time and maybe go with my own brining if I do it again...
 
GrillinFool said:
Any other tips?
Click to expand...

My other tips are in the other thread, GF, but it looks as if you've found it.

I wonder if these two threads could be/should be merged? May be more confusing??

Anyway, if you have any further questions, please ask away.

Lee
 
bigjim said:
If you take corned beef and smoke it, aren't you making pastrami?
Click to expand...

yes that is exactly what you are doing..

if your going to take a store bought corned beef and use it to smoke or grill, you must soak it in water for at least a day and change the water. if you dont, it will be really salty. i usually change the water 3 or 4 times in a 24 hour period.

just remember that corned beef takes on smoke flavor really easily so you either want to use a mild fruit wood or smoke it for a short period of time.
 
these are very old pix so please excuse the quality but you get the idea

1178415629p003gy4.jpg


1178415747p005kg4.jpg


1178415814p006cr8.jpg
 
BamsBBQ said:
yes that is exactly what you are doing..

if your going to take a store bought corned beef and use it to smoke or grill, you must soak it in water for at least a day and change the water. if you dont, it will be really salty. i usually change the water 3 or 4 times in a 24 hour period.

just remember that corned beef takes on smoke flavor really easily so you either want to use a mild fruit wood or smoke it for a short period of time.
Click to expand...


Good stuff here Bam. Normally fruitwood is all I use. I try not to go too overboard on the smoke. I want the smoke flavor to be present and delicious but not over the top, in your face, I'm eating an ashtray type deal.

I definitely plan on leaching out the salt quite a bit.

What about cooking times and temp? Oh, and I can't see the pics here at work. I wish I could. Rat bastards blocked all pic sharing sites. Friggin facsists....
 
I take mine to 180, but I use corned beef brisket points, which have more fat and are tougher than the cuts Bam uses.

Lee
 
Deadly Sushi said:
Well I made it like that 10 years ago and it was the BEST Corned Beef in the history of my taste buds :a1:

I scored it on the top.... put in garlic and a few pads of butter along with fresh sage.... wrapped er up in tin foil and popped it on the grill.
Right before it was fully cooked, I took it out of the foil and saved all the juices (made a nice gravy with it too) and let it cook an extra 10-15 on the grill open.

it was sinful! If I had to choose between my girlfriend and that corned beef.... she would have been gone :D
Click to expand...

I think this is the route I will be going. At least something like this. I love sage and don't cook with it enough and am planning on going the butter sage route. My plan is to smoke it for a little while, then drop it in the foil with the butter and sage. How much sage did you use?
 
Tips to corned beef in general or on smoking a corned beef??

Either way, low and slow is the way to go.

I love corned beef and cabbage..but I always get a headache after eating corned beef. Any ideas why??
 
VeraBlue said:
Tips to corned beef in general or on smoking a corned beef??

Either way, low and slow is the way to go.

I love corned beef and cabbage..but I always get a headache after eating corned beef. Any ideas why??
Click to expand...

what kind of tips do you want Vera?

smoked corned beef = pastrami

if you smoke a corned beef, you do not have to do the traditional low and slow as the beef takes on the smoke flavor really easily. if you do to much it can be overwhelming(personal experiences,,lol)

you can cook it low & slow just with no smoke if you are doing it in the smoker...if you want to make it from scratch go here

as far as you getting headaches after eating corned beef..it could be a variety of things.. nitrates in the corned beef...high sodium content...or a reaction to any of the various spices
 
i grilled one last year. it was a little past it's "best by" date, but i figured that it was in a brine so it was still good. oh boy was it good!


on the grill:

img3522.jpg


closer up:

img3599z.jpg


it doesn't look all that grilled, but it was so moist that it was difficult to get good marks. but the flavour was outstanding. the brine was concentrated, and the addition of the smoke from the grill set it on another planet.

so, go for it, gf! good luck, and lets see pics.
 
BamsBBQ said:
what kind of tips do you want Vera?



as far as you getting headaches after eating corned beef..it could be a variety of things.. nitrates in the corned beef...high sodium content...or a reaction to any of the various spices
Click to expand...

I didn't want the tips, the OP wanted tips... There was one other meat that used to give me headaches...some kind of meat wrapped in a red plastic that my mother would boil along with potatoes and cabbage. We all used to call it headache meat. I'm thinking it's nitrates.
 
VeraBlue said:
There was one other meat that used to give me headaches...some kind of meat wrapped in a red plastic that my mother would boil along with potatoes and cabbage. We all used to call it headache meat. I'm thinking it's nitrates.
Click to expand...

Daisy ham? LOL!

(oops, I'm not laughing at your headaches, Vera, just your description of the "meat"!)

Lee
 
buckytom said:
i grilled one last year. it was a little past it's "best by" date, but i figured that it was in a brine so it was still good. oh boy was it good!


on the grill:

img3522.jpg


closer up:

img3599z.jpg


it doesn't look all that grilled, but it was so moist that it was difficult to get good marks. but the flavour was outstanding. the brine was concentrated, and the addition of the smoke from the grill set it on another planet.

so, go for it, gf! good luck, and lets see pics.
Click to expand...

Holy mackerel - look at all that MARBLING!! Looks absolutely delicious, BT!

Is there such a thing as Kobe corned beef????

Lee
 
BamsBBQ said:
what kind of tips do you want Vera?

smoked corned beef = pastrami

if you smoke a corned beef, you do not have to do the traditional low and slow as the beef takes on the smoke flavor really easily. if you do to much it can be overwhelming(personal experiences,,lol)
Click to expand...

Not looking to make pastrami. Maybe something in between. And I was thinking of low and slow with smoke for a while and then foiled for the rest of the time. Still done on the grill but not overly smoked. You said you know from personal experience, how long did you smoke one before that turned out bad?

BamsBBQ said:
you can cook it low & slow just with no smoke if you are doing it in the smoker...if you want to make it from scratch go here
Click to expand...

Not looking to do it from scratch. I want to keep it simple. Maybe my next go around though...
 
VeraBlue said:
I didn't want the tips, the OP wanted tips... There was one other meat that used to give me headaches...some kind of meat wrapped in a red plastic that my mother would boil along with potatoes and cabbage. We all used to call it headache meat. I'm thinking it's nitrates.
Click to expand...

sorry hun i just misread your post:bonk:...it was a late night or early morning post
 
OK, so I'm changing it up again. Going with a recipe I found for Guiness Corned Beef. It was done in the oven. They place the meat on a raised rack inside a dutch oven, put on a sweet rub, and filled the bottom with Guiness and cooked it for like 3 hours at 300.

I'm going to do something similar. Put a sweet rub on the night before. Smoke it for a while. Maybe only an hour. Then put it in the foil with some Murhpy's stout (I like it better than Guiness) and maybe some extra flavorizers like garlic or onion or herbs. Haven't decided. Then cook in the foil on the grill till it hits 180 or so...
 
What could be more Irish than Guinness Corned Beef? I'd love to see both the pix and the recipe if you get a chance, GF. Thanks in advance. :)
 
You must log in or register to reply here.
Top