Tag Archives: weber grill

Corned Beef on the Grill

After working in an Irish Pub for several years, I learned a lot about Corned Beef. I remember the days leading up to St Patrick’s Day where we would literally have to cook hundreds of pounds of Corned Beef and then slice all of it. Most of the Corned Beef would get sliced really thin for the sandwiches and the rest of it would be sliced on the thick side for Corned Beef dinners.
In all of those years of working in an Irish restaurant, I never once saw anyone grill a corned beef. Well…let me take that back. It was common to see, “Grilled Corned Beef Sandwiches.” They were really good too. Buttered Rye Bread thrown onto the grill, a slice of Swiss Cheese on each side, a huge pile of Corned Beef, thousand island dressing, and a heap of coleslaw. Yum!!!

OK, so that isnt what I had in mind when I decided to Grill a Corned Beef Brisket. What I really had in mind was getting the Ol’ Weber Grill fired up and doing a Corned Beef low and slow!!!
Here is what you’ll need to pull this off:
1. Corned Beef Brisket
2. A Pot of Water
3. A Grill
4. Tin Foil
The first thing that you are going to want to do is take your Corned Beef out of the package and give it a quick rinse. Next, you’ll want to put the corned beef in a pot of water over a very low heat. Do this for about 30 minutes and make sure that you don’t allow the water to boil. All you really want to do here is remove the brine and salt from the corned beef. You don’t have to follow this step if you like salty food.
After the Corned Beef has sat in the pot of water for 30 minutes, take it out and give it one last rinse.
Next, you’ll want to grab a paper towel and dry off the Corned Beef. In my video, I dried it off and added little bit of fresh cracked pepper to the fat side of the beef.
When the charcoal is ready or when your gas grill is hot, place the Corned Beef (fat side up) on the grill. Make sure you have your grill set up for indirect heat. It would be a great mistake to place the Corned Beef directly over the coals. Brisket is a very tough piece of meat and needs to be grilled low and slow. Try to keep your grill temp around 225 – 250 degrees.
Your total grilling time should be around 2 hours.
Now, for the grill master’s secret to great Corned Beef: When there is about 30 – 45 minutes left in the grilling process, wrap the Corned Beef in Aluminum Foil! Make sure that you wrap it really good. Doing this will trap all of the juices inside of the meat. If you don’t believe me – – check out the video.
This one little trick is a huge difference maker.
I let the Corned Beef rest for about an hour before I sliced it.
Check out the video below.

Grilled Beef Roast

Have you ever grilled a beef roast before? If you are like me, I always used to cook roast beef in a croc pot or in the oven. I hated the croc pot method because the beef tasted like it belonged in a soup. The oven method was ok but I always seemed to over cook the roast. What a conundrum!

The solution?

Grill it!

I grilled my first beef roast a month ago and it turned out awesome! It was cooked perfectly, had tons of flavor, and only took about an hour to cook.

Compare that to the croc pot method where it has to sit all day long.

So let’s get to it.

You will need the following ingredients to pull this off:

4 – 5 pound bottom round beef roast
Extra Virgin Olive Oil
Garlic Pepper Salt
Finely chopped fresh Dill (or herb of your choice)

Worcestershire Sauce

A1 Steak Sauce

A tin foil pan or oven safe pan that you can put on the grill

Rub the beef roast with all of the seasonings that you chose.

Put the beef in a bag or container and pour in a little bit of Worcestershire sauce (you want enough to coat the beef but not so much that it is swimming.)

Add an equal amount of extra virgin olive oil.

Let the beef roast sit in the cooler for about 2 to 3 hrs.

When the beef roast has marinated for 2 to 3 hours, go outside and fire up your grill. You want to use the indirect heating method here so only put the charcoal on one side of the grill.

When the coals are ready (gray and covered in ash) place the beef roast directly over the coals. You want to sear each side for about 2 minutes. Make sure you develop a nice crust.

After all sides have been seared, move the roast into your pan and to the other side of the grill. I like to put  about a ¼ cup of water mixed with some A1 Steak Sauce in the bottom of the pan.

Close the lid and leave it alone for approximately 30 minutes. After 30 minutes flip the roast over so that the top side can sit in the juice at the bottom of the pan.

Put the lid back on for another 30 minutes.

After this time, grab a meat thermometer and make sure your internal temperature is between 135 – 140 degrees (medium rare).

If it is at the temp that you like, take it off and let it rest for 5 – 10 minutes before slicing the beef.

There you have it! Watch the video and you will see how it’s done.

Enjoy!

How to Cook with Charcoal

In this video you will see how to cook with charcoal using the “indirect” heating method.

Almost all of the cooking I do on the weber grill uses indirect heat. This allows me to get some other things done, or relax to a couple of cold drinks without burning dinner.

It will take a lot longer to cook this way but believe me, it will become your favorite way to grill.

I have learned that it is better to spend the few extra dollars on the name brand charcoal and lighter fluid. Kingsford Charcoal seems to give me the most bang for the buck.