St. Paddy's Day??

[cjs]

Do we want a thread re what's happening on this 'holiday'?

[labradors]

I'll be making Irish Soda Bread to take to market. Maybe scones, too.

[cjs]

but, but,but....do we want a sticky thread????????????

[labradors]

I'd vote for it.

[cjs]

Well, crap - 22 looked at this and only you and me, Labs.............

[Trixxee]

We already bought a fully cooked corned beef from Costco that we'll do for the sake of ease on a school night. I will make the usual vegetables on the side.

I'm sure we'll do our regular ideas with the leftovers. Hash, and Reuben sandwiches.

[Harborwitch]

I'd be in Jean! I don't work that day, we go shopping on Wednesday. I could sure use some new ideas - although we love Attie's corned beef.

[cjs]

Me, too Sharon, but I think I might look for something new - I've done that one for s many years.

[Gourmet_Mom]

I agree! I'm ready for a change, too.

[Gourmet_Mom]

I think I found the one I did a while back. One of my notes about the rub is from 2008, but I think I remember doing it. And my notes were very favorable. Most of the notes were not mine, so I did not include them, because I don't think I used them...just followed the recipe as written. I do know I probably used a foil pan instead of just foil.

Barbeque Corned Beef
8 pounds corned beef brisket
1 bottle barbecue sauce
2 onions sliced
1 cup sugar
4 tablespoons celery salt
4 tablespoons garlic salt
4 tablespoons onion salt
4 tablespoons salt Lawry's
5 1/4 tablespoons chili powder
5 1/4 tablespoons black pepper
5 1/4 tablespoons paprika
Mix dry ingredients for the rub in a bowl and set aside.

Rinse and pat brisket dry. Discard seasoning packet.

Coat brisket liberally with rub and let sit for 20-30 minutes.

Prepare grill and preheat to 325-350 degrees.

Wrap brisket(s) topped with about 1/2 cup of BBQ sauce and onions in heavy duty foil and place on grill. Let it cook 3 hours.

Remove brisket from foil. Be careful, there will be a lot of liquid in the foil. Mop with any BBQ sauce and grill for 15-20 minutes longer until a crust forms on meat.

Let meat rest for 15-20 minutes before slicing across the grain.