Corned Beef vs Brisket

Menu:

Corned beef with Guinness beer can cabbage

Brisket with buttermilk coleslaw

Colcannon Potato skins

Creamy Cardiac Potatoes

Corned beef grilled cheese on marbled rye

Brisket grilled cheese on brioche

Reuben egg roll

Guinness cupcakes

Corned Beef

****you will need to start in this recipe 5 days advance*****

EGG Set Up

Set the EGG up for indirect cooking, using the ConvEGGtor, and stabilize at 325 degrees F.

Directions

First, combine the ingredients for the pickling spice and measure out two separate portions that are 20 grams each.

Heat the gallon of water and add in the sugar, salt, curing salt, garlic, and pickling spice into the pot and stir until the sugar and salts have dissolved.

Set the brining solution in the refrigerator and allow it one hour to cool completely.

Place your brisket into a food safe container and cover it with the brining solution.

Let it cure for 5 days.

Remove the brisket from the brining solution and rinse it well under cold water.

 Place the brisket in a foil pan and add in the beef broth, onions, potatoes, and pickling spice

Cover with foil and cut a few slits to allow steam to escape

CSmoke for 4 hours, or until the brisket is fork tender.

Smoke for 4 hours, or until the brisket is fork tender.

Rest one hour then shave it thin to serve

Beer Can Cabbage

Big Green Egg sittin chicken roaster

EGG set up

set the EGG up for indirect cooking, using the ConvEGGtor, and stabilize at 325 degrees

Directions

In a small bowl mix together the pickling spice and apple sauce and cover the outer layer and cavity of the cabbage with it.

Pour the beer into a sauce pot and bring it to a boil then pour it into the sittin chicken and place the seasoned cabbage ontop

Put it on the EGG and cook for 1 hour or until it is tender.

Chop up and serve with corned beef.

Southern Style Brisket

Egg Set Up

Set the EGG up for indirect cooking, using the convEGGtor plate, and stabilize at 225 degrees F.

When you load up your coal bed do it in layers, first put down a layer of charcoal, next place 5 wood chunks the size of the palm of your hand down, and then cover with another layer of charcoal. Light in only one place in the center.

Directions

Trim the fat cap down to ¼ inch and rub thoroughly with the spice mix

place the brisket on the EGG fat cap down and smoke 1.5 hours per lb

wrap the brisket tightly in foil or butcher paper at 165 degrees F.

Start to check the brisket for tenderness at 203-degree internal temperature

it should probe like room temperature butter

pull it off the grill and allow it to rest in an empty cooler for one hour

slice to serve as needed

Buttermilk Coleslaw

Directions

In a bowl whisk together the mayonnaise, buttermilk, Dijon, AC vinegar, salt, pepper, and sugar then set aside

Toss the cabbage, Brussel sprouts, carrots, and dressing together in a large bowl

Serve cold.

Colcannon Potato Skins

Heavy duty aluminum foil

Optional- sour cream for serving

EGG set up

Set the EGG up for indirect cooking, using the ConvEGGtor plate, and stabilize at 450 degrees F

Directions

Wrap the potatoes in foil and cook until tender, about one hour.

Unwrap them and slice in half lengthwise then scoop out the centers, leaving about ¼ thick wall left in the skins

Poke them with a fork (without piercing through the skin) and then brush with the 4 separated tablespoons of melted butter

Mash the inside of the potatoes with the 6 room temperature tablespoons or Kerry gold butter, the milk, salt, and pepper.

In a pan sauté the cabbage and shallots until tender and mix into the mashed potatoes with half of the cheddar cheese.

Pipe the mixture back into the potato skins and sprinkle the remaining cheese on top and bake on a perforated pan for an additional 15 minutes

Remove from the EGG and garnish with scallions and crispy crumbled bacon.

Serve with sour cream

Creamy Cardiac Potatoes

Heavy duty aluminum foil

EGG set up

Set the EGG up for indirect cooking, using the ConvEGGtor plate, and stabilize at 450 degrees F

Directions

Wrap the potatoes in foil and cook until tender, about one hour.

During the last twenty minutes of the potatoes cook time place the head of garlic on the grate with the sliced end facing down

Unwrap the potatoes and slice in half lengthwise then scoop out the centers and discard the skins or use them to serve in

In a bowl mash together the potatoes, butter, sour cream, milk, salt, pepper, and garlic together until smooth.

Stir in the crispy bacon and serve

Corned beef grilled cheese on marbled rye

Yield 1 sandwich

EGG set up

Set the EGG up for direct cooking, using the plancha, and stabilize at 450 degrees

Directions

Pour the oil on the heated plancha and spread it out evenly using a basting brush or balled up cotton cloth lightly grill the sauerkraut on the hot plancha just until it caramelizes set it aside next, put down 2, 1 tablespoon pats of butter on the plancha on opposite sides and let them melt then put the slices of rye on top of it to toast them.

Spread mustard on of the already toasted sides of the rye

Then on one the bottom piece place the cheese, corned beef, sauerkraut, and then top layer of bread.

Put down another tablespoon of butter and then toast on both sides to melt the cheese.

Slice in half and eat hot

Brisket Grilled cheese

EGG set up

Set the EGG up for direct cooking, using the plancha, and stabilize at 450 degrees

Directions

For the pickled onion-

In a pot bring the vinegar to a boil then dissolve the sugar.

Pour the pickling liquid into the mason jar and then add in the onion

Allow it to cool then refrigerate for 24 hours and strain the liquid.

For the grilled cheese-

apply Duke’s to each side of the bread and then grill the first side on the heated plancha

put down the cheese on the toasted side, followed by brisket and the top piece of bread.

Toast on both sides and melt the cheese

Once off the grill add the coleslaw, bbq sauce, and pickled onions

Slice in half and enjoy

Hot Honey Mustard BBQ Sauce

Directions

 in a heavy bottom sauce pot reduce the bourbon over medium high heat until almost reduced by half

add in all the other ingredients and let simmer over medium low heat, stirring often, for 15 minutes or until it reaches your desired thickness

Reuben Egg Roll with Russian Dressing

EGG set up

Set the EGG up for direct cooking, using the plancha, and stabilize at 450 degrees

Directions

Pour the oil on the heated plancha and spread it out evenly using a basting brush or balled up cotton cloth

Lightly grill the sauerkraut on the hot plancha just until it caramelizes

Leave about ½ inch of space from the edge place corned beef, Swiss, and sauerkraut on the egg roll wrapper and then roll them up tightly.

******This next portion is not meant to be done on an open flame*****

Over a burner inside heat the oil over medium high heat.

You are looking for the oil to just lightly simmer, not smoke or rapidly boil.

Fry the eggrolls for 3-5 minutes

Serve with Russian dressing over a bed of greens.

Guinness Cupcakes

EGG set up

Set the EGG up for indirect cooking, using the ConvEGGtor, and stabilize at 350 degrees.

Directions

For the ganache filling

In a sauce bring the cream, sugar, and salt to a boil

Slowly pour the mixture over the chocolate

Using an emulsion blender, emulsify until smooth

Add in the softened butter while emulsifying followed by the crème de cacao

Chill in the fridge before putting the ganache into piping bags*** to fill the cupcakes

*** if you make the ganache ahead of time use a melon baller to scoop it and place it into the cupcakes

For the icing

Using a stand mixer with the whisk attachment combine the butter, sugar, cocoa powder, and marshmallow fluff then whisk together until fluffy

For the cake

In a mixer with a whisk combine the oil, eggs, and sugar

Add the Guinness

In a medium sized mixing bowl combine the flour, cocoa powder, baking soda and salt

Slowly add in the flour while adding in the Greek yogurt a little bit at a time

Stir until smooth

Spray a cupcake tin and scoop batter to fill each hole 2/3 of the way

Bake at 350 for 15-20 minutes or until a tooth pick comes out clean

For the caramel

Melt together butter, heavy cream, and brown sugar

Once melted stir.

Allow the mixture to come to a boil until it turns amber then turn off the heat.

For assembly

When the cupcakes have cooled use the large side of your pipping tip to cut holes into the cupcakes to fill them

Using a spoon scoop ganache filling into each cupcake

Fill a pipping bag with the icing and pipe it on

Drizzle the cupcakes with caramel and serve

Garnish options- candied bacon, pecans, chocolate drizzle