Grilling Corned Beef for St. Patrick's Day

Don’t end up with boiled mush. Use a gas grill to cook your traditional corned beef this St. Patrick’s Day.

There is a secret to grilling corned beef. Since the corned beef has been salted and seasoned in order to preserve it, you will need to get the salt out. Normally, this happens when it’s boiled with potatoes and other vegetables. So, you will need to soak it really well.

 

Step 1: You want to start by soaking the corned beef in warm water for approximately 30 minutes per pound and no less than 2 hours. You may want to set it on your stove over low heat during the soaking process. The water needs to be changed every hour and the corned beef will need to be rinsed.

 

Step 2: Now that the corned beef is soaked and rinsed off you can add the seasonings. If the corned beef came with a spice packet, you can use it to rub on the meat. Or, you can make your own by mixing course cracked pepper, cracked coriander seeds, onion powder, thyme, paprika, garlic power and cayenne pepper. You will want to use 4 parts of the pepper and coriander and 1 part of the others. To get the flavors to spread, you will want to rub the spices deep inside the corned beef.

 

Step 3: You are ready to grill. You will want to grill the corned beef indirectly at 250 degrees F for about 1 to 2 hours. Place the corned beef on the unheated side and with drip pan underneath. You will want to grill it until the internal temperature reaches more than 165 degrees F.

 

Step 4: While the corned beef is grilling, you will want to baste it every 30 minutes. Mix some of the rub you prepared with equal parts of water, oil and vinegar. By basting the corned beef during the grilling process, it will keep the meat moist and add more flavor.

 

Bring the water you soaked the corned beef in to a boil and add some potatoes and cabbage. You can also flavor the potatoes and cabbage by adding some of the drippings from the drip pan used during grilling.

 

Enjoy your meal!