BBQ Corned Beef

An oldie, but a goodie: re-post from last St. Patrick's Day :)

I feel guilty about this, but here goes nothin'. 

. . . I'm only a tiny bit Irish. 

I'm not fond of Corned Beef. 

And . . .  I don't drink green beer. 

However, to make up for my shortcomings, I make the traditional Corned Beef, Potatoes and Cabbage for St. Patrick's Day. (Even if I don't want to, I think it's the law.)

Last year, when I made St. Patrick's Day dinner, I tried the following Corned Beef, and it was delicious. So that's on the menu for St. Patrick's Day this year.  I always say, stick with what you know! (No, I don't actually say that, but I like this recipe, so I'm sticking with it!)

Even if you like the traditional corned beef, this would make a nice change. It's really, really good. So good, I might consider making this twice a year! Plus, the Hash Brown Cups (below) are fun ~ and the kids love them. 

If you don't like corned beef (that would be me), trust me, you will probably like this one! Just give it a try! 

Here's the dealio: 

BBQ Corned Beef

Take a pre-packaged brisket corned beef and pop it in the crock-pot (as per the package directions), and add the spice pack. I cooked mine for 6 hours on low. 

When the beef cooks the appropriate amount of time, drain it.  Transfer to a platter lined with foil, (use enough foil to wrap the entire roast) and cover in BBQ Sauce (Sweet Baby Rays). Wrap it in the foil.

Put the whole foil packet on a pre-heated medium grill for 1/2 hour. (OR, if it's not grilling weather, put it in a 400F oven for 1/2 hour)

*Note: use quite a bit of BBQ sauce, I used about 2 cups, and only put it on the grill for 1/2 hour - any longer and the BBQ sauce will dry out a little too much. I learned this important lesson last year. 

Slice and enjoy!

Before you put your beef on the grill, prepare your cute little Hash Brown Cups: 

 Hash Brown Cups

Mix one bag of frozen (20 oz) bag of hash browns with 2 eggs, 1 1/2 cups grated cheddar cheese, 2 tsp minced fresh garlic, and 1 tsp dried dill.

Spray a mini-muffin tin thoroughly with cooking spray, and fill each cup with the potato mixture and pack down lightly.

Bake at 350 for 45 mins to 1 hour until browned and crispy.

I serve coleslaw with this ~ because you may have guessed, I don't like plain boiled cabbage. 

The original recipes can be found at:  Palmabella's Passions and Delectameals 

What are you doing for St. Patrick's Day? 

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