Connect with us

foodblogs

Smoked Corned Beef: Pellet Grill Recipe

Published

on

Jump to Recipe

This St. Patrick’s day step up your game with this smoked Corned Beef Brisket recipe. Follow these steps for perfect corned beef every time. Using a Pellet grill to smoke Corned Beef is the best way to guarantee perfectly cooked corned beef every time.

Why Smoke Corned Beef?

If you’re like me then you would agree everything tastes better with a kiss of smoke. Corned beef is no different. Smoked corned beef has all the familiar flavors of traditional corned beef but with a little extra flavor that only comes from using a pellet grill or smoker.

 Using a pellet grill to make smoked corned beef is so easy because you can put in your temperature probe and go about your day. No worrying about adding logs to the fire or constantly opening the smoker to check temps. The old saying is definitely true “If you’re lookin’ it ain’t Cookin”. I personally own the Rec Tec 700. In my opinion there is not a better pellet grill on the market. Any pellet grill will work but this is the one I recommend if you're in the market.

My Top 5 Favorite Pellet Blends

What to look for when buying Corned Beef.

Most people prefer a corned beef brisket that is fairly lean and slices into uniform cuts. At most grocery stores you will find 3-6 pound brisket portions that have been trimmed down from a much larger piece. This makes it a lot easier to cook because it requires almost zero trimming ahead of time. The only trimming I recommend is if you see any oddly shaped pieces hanging off or a hunk of fat that wasn’t removed.

When looking for a brisket at the store look at the bottom of the brisket in the packaging. It should look lean with a thin fat cap. It should be flat and squared off. If the corned beef looks like a rounded misshaped hunk of meat it will cook and slice unevenly. Depending on how many portions you will need will determine how large a section to buy.

If buying and smoking multiple pieces try to buy similar sized pieces so they cook in roughly the same amount of time. Also remember that you will lose about 40% I total weight after the corned beef is fully cooked. My 3 lb hunk of brisket ended up weighing in at 1 pound 10 ounces when I pulled it off the smoker. I recommend a least 6-8oz of cooked brisket per person so factor that in when figuring out how much to buy. Keep in mind leftover smoked corned beef is never a bad thing because there are so many things you can make with the leftovers.

What to serve with Smoked Corned Beef??

Obviously cabbage is the first thing people think of to serve along with corned beef. I have a great recipe for butter roasted Everything but the bagel cabbage wedges that are one of my favorite cabbage recipes. Potatoes are not your friend if you’re keto but you can always substitute my Cauliflower Colcannon. I would also recommend my Jameson Mustard Glaze that I serve over pork chops normally but are a fantastic sweet contrast to the smoky salty corned beef.

How to slice Corned Beef 

When using small sections of a whole brisket it can be a little tricky on what direction to slice the corned beef. You want to slice across the grains of the beef others you will have stringy slices of meat. The best way is to turn the corned beef upside down on the lean side to see which direction the grains are heading on the brisket. Then flip it back over and make ⅛ inch thick slices. Feel free to cut then thicker if you feel the brisket crumbling or thinner if you feel like the smoked corned beef isn’t as tender as you would like. Make sure to have a sharp knife and always let the brisket rest for at least 30 minutes before slicing.

A few last tips for smoked corned beef

Once the smoked corned beef has reached about 170 degrees F you may hit a stall. The beef temperature seems to get stuck and stays the same temperature for a while. This is the temperature where the connective fibers in the meat start breaking down. To help push through this phase I place the corned beef into aluminum pans and pour about ½ a beer…The rest you’ll have to dispose of on your own…wink wink! Cover the aluminum pan with foil but it doesn’t need to be sealed tightly. This will help the meat push through the stall and finish cooking. Plus the beer along with the natural juices from the brisket will collect to make a great au jus. This will keep the sliced corned beef moist after it’s fully cooked.

There is no magic time or temperature when smoking corned beef. It’s all about the feel. You should always have an instant read thermometer that will not only let you know the internal temperature of the brisket but it will also act as a probe to check the tenderness of the meat. Once the brisket has reached about 200-205 degrees F. It’s time to start checking for tenderness. Poke the brisket with the probe in different places to see how tender the meat is. If the brisket feels tough then you need to keep cooking but if the probe slides in with very little effort you know it’s done. Make sure to let the corned beef rest in the aluminum pan covered with foil for at least 30 minutes. Open one corner of the pan just a little to let the steam out so the brisket doesn’t overcook.

More Pellet Grill Recipes


Smoked corned beef sliced on wooden cutting board

Print

Smoked Corned Beef

Course Main Course
Cuisine BBQ, Irish, Low Carb, smoked
Keyword Corned Beef, Smoked
Prep Time 10 minutes
Cook Time 6 hours
Servings 10
Calories 410kcal

Equipment

  • Pellet Grill/Smoker

Ingredients

  • 6 lb Corned Beef Brisket Raw
  • 2 tbsp Black Pepper
  • 8 oz Light Beer

Instructions

  • Set your Pellet Grill to 275 Degrees F.
  • Cut open packaging of corned beef and drain off liquid. be sure to grab the spice packet included with the brisket. gently rinse off corned beef and then pat dry with a paper towel.
  • Open the spice packet included with your corned beef and sprinkle contents over the brisket. then sprinkle a light dusting of black pepper. you can use as little or as much black pepper as you like.
  • Once Pellet grill has reached temperature insert probes into corned beef brisket pieces. if you only have a single probe place that probe in the center of the smallest piece because it will cook the fastest.
  • Smoke for 3-4 hrs until corned beef reaches an internal temperature of 175 degrees f. Next transfer briskets to a aluminum pan and pour just enough beer in to cover the bottom of the pan. Cover with foil leaving one corner open to let out steam.
  • continue cooking for another 2-3 hours until internal temperature reaches about 205 degrees F. Use an instant read thermometer and poke different parts of the brisket checking for tenderness. If probe goes into the meat with vwry little tension than it is done. If not continue cooking until tender.
  • Once meat is tender and fully cooked remove pan from pellet grill and let the corned beef rest for about 30 minutes still covered with one corner open to prevent overcooking.
  • Slice corned beef into 1/8 inch slices cutting against the grains of the brisket. if brisket crumbles make slices a little thicker. if meat seems tough then cut thinner slices.

Nutrition

Serving: 7oz | Calories: 410kcal | Carbohydrates: 2g | Protein: 40g | Fat: 41g | Saturated Fat: 13g | Cholesterol: 147mg | Sodium: 3313mg | Potassium: 829mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 73mg | Calcium: 24mg | Iron: 5mg

Nutrition Facts
Smoked Corned Beef
Amount Per Serving (7 oz)
Calories 410 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 13g81%
Cholesterol 147mg49%
Sodium 3313mg144%
Potassium 829mg24%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 40g80%
Vitamin A 7IU0%
Vitamin C 73mg88%
Calcium 24mg2%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

The post Smoked Corned Beef: Pellet Grill Recipe appeared first on Grilling 24×7.

Continue Reading
Advertisement

foodblogs

For the Best July Yet, 8 Great Recipes for the Grill

Published

on

There’s no better month than July in North America to grill or smoke. With Independence Day entertaining now in the rear-view mirror, you can now focus on what you want to grill, whether it be a Beer Can Breakfast Burger for your fishing or camping buddies, fiery Nashville Hot Wings for a tailgate party, or Grilled Key Lime Mojitos and Jamaican Jerk Chicken for an authentic Caribbean blow-out. Make this a month to remember.

Beer-Can Breakfast Burgers
Savory pork, bacon, eggs, and cheese on an English muffin—this high-energy breakfast will fuel summer adventures for hours. They’ll be a hit in your back yard or at your campsite.

Get The Recipe »

Double-Grilled Summer Vegetable Frittata
Perfect for a weekend brunch or a weeknight dinner, this frittata features an array of grilled fresh vegetables that can change depending on what’s in season. Add meat, if desired—ham, cooked bacon, or chorizo or other sausage.

Get The Recipe »

Nashville Hot Wings
Incendiary Nashville Hot Chicken “takes wing” in this live fire interpretation. The wings get a double blast of heat from hot red pepper flakes and a cayenne-inflected baste. Said to be invented by a woman eager to take revenge on her tomcatting partner, her plan to turn his favorite fried chicken into a fiery weapon failed when he unexpectedly loved the very spicy chicken.

Get The Recipe »

Grilled Key Lime Mojitos
One theory about the origins of mojitos is that indigenous South American peoples made a medicinal concoction from limes, mint, and fermented sugar cane. Although a Havana bar disputes that. In any case, Steven’s version of a mojito, made with charred sugared limes, mint, rum, and club soda, will cure whatever ails you. Ernest Hemingway would approve.

Get The Recipe »

Cherry-Smoked Strip Steak with Cutting Board Sauce
If mastering the reverse-sear method of cooking thicker slabs of meat is on your bucket list this month, start with this recipe. (If you’re unacquainted with the technique, it involves a low and slow smoke with wood chips or chunks followed by a quick sear.) New York chef Adam Perry Lang gets the credit for developing this easy complementary board sauce using chiles, herbs, and meat juices.

Get The Recipe »

Jamaican Jerk Chicken
Were you aware that spicy foods actually help a body handle heat by causing it to perspire? Just look at the repertoire of hot foods in the world; they’re mostly from the steamier latitudes. Take Jamaican Jerk Chicken, for example. Steven’s version is super-authentic. Cooked over pimento wood (or alternatives), it’s a reason to party. Find pimento wood here.

Get The Recipe »

Grilled Swordfish Steaks with Golden Raisin Chimichurri
Line-caught swordfish is a summer staple in the Raichlen household. Though often served with grill-blistered cherry tomatoes and a green salad, Steven likes to mix things up by serving this meaty fish with a jewel-like chimichurri and golden raisins. Dinner party worthy? Hell, yes.

Get The Recipe »

Smoky Bourbon Peach Cobbler
This recipe, which came from our friend Russ Faulk, chief designer at Kalamazoo Gourmet, combines two Southern barbecue staples—fresh Georgia peaches and pecan wood. Ooops. Did we mention bourbon? Cooked in a cast iron skillet, it is a sublime example of cobbler and will wow summer guests. We’ve even been guilty of adding slivers of bacon to the filling. For more of Russ’s recipes, check out his book Food + Fire.

Get The Recipe »

The post For the Best July Yet, 8 Great Recipes for the Grill appeared first on Barbecuebible.com.

Homepage Feature,Recipes,July Recipes,summer

By: Daniel
Title: For the Best July Yet, 8 Great Recipes for the Grill
Sourced From: barbecuebible.com/2021/07/06/8-recipes-for-the-grill-in-july/
Published Date: 07/06/21

Did you miss our previous article…
https://amazinghamburger.com/outdoor-cooking/pork-belly-burnt-ends/

Continue Reading

foodblogs

Summertime Fresh Peach & Corn Salsa

Published

on

Subscribe to our newsletter!


When peaches are in season you need to take full advantage and make this amazing Fresh Peach Salsa. The fresh Peaches are complimented by diced Roma tomatoes, red. onion, diced jalapeño and cilantro making this salsa a summertime staple.

Jump to Recipe

When are Peaches in Season?

Peach season can vary depending on the climate and the cultivator but generally peaches are in season from as early as may through the end of August. For me here in Maryland peaches truly hit there peak around the 4th of July and can last into early fall if the weather stays warm enough. In Georgia the season is much longer due to is southern climate making it one of the nations largest producers of peaches.

The Peach was first introduced to Georgia by Franciscan Monks in the 16th century but after the civil war peaches became a huge crop in the south as farmers moved away from cotton. At its peach Georgia produced over 8 million bushels in 1928 due to the invention of the refrigerated railcar.

Can I use Frozen or Canned Peaches to make Peach Salsa

Sure, you can do anything you want but for optimal freshness nothing beats using peaches while they're at their freshness. If they're not in season look for frozen organic peaches as your best alternative option. I try to avoid using canned peaches for this recipe because they're normally packed in a overly sweet syrup and the texture can be mushy.

Why I use Sherry Vinegar

Sherry vinegar is the best bang for your buck in my opinion. Balsamic vinegar gets all of the headlines but you're probably not even getting true balsamic vinegar. Authentic balsamic vinegar is made from pressed grapes and must follow rigid aging standards. This makes it insanely exspecive (up to $200 for a 4oz bottle). most balsamic vinegar you find on the shelves is nothing more than a base vinegar with color and sweeteners added.

Sherry vinegar is produced in Spain and much like balsamic vinegar is made to very specific specifications. However sherry vinegar can be purchased for very reasonable prices and much closer resembles the traditional methods of preparation. Sherry vinegar is aged for a minimum of 2 years and some can be aged 50 years or longer. I use sherry vinegar for all of my salad dressings, marinates and sauces. I think it has a far superior flavor over comparably priced balsamic vinegar.

What to serve Fresh Peach Salsa with

Fresh Peach salsa can really be served with anything but I really enjoy it with grilled chicken or chilled shrimp. You can also heat up the fresh salsa and serve it warm over grilled pork chops. For parties I love to just serve peach salsa along side my favorite corn tortilla chips paired with fresh guacamole. It's a very versatile salsa that really is a great step up from more traditional varieties.

More Summertime Recipes


fresh peach & corn salsa served in a jar

Print

Fresh Peach Salsa

Course Condiment
Cuisine American
Keyword Peach, Salsa
Prep Time 15 minutes
Servings 8
Calories 50kcal

Ingredients

  • 2 cups Fresh Peaches Diced
  • 1 cup Roma Tomatoes Diced
  • 1/2 cup Red Onion Diced
  • 1/2 cup Shaved Corn
  • 1/4 cup Chopped Cilantro
  • 1/4 cup Sliced Baby Bell Peppers
  • 2 tbsp Fresh Jalapeno Diced
  • 1 tbsp Taco Seasoning
  • 1 tbsp Sherry Vinegar
  • 1 tbsp Olive Oil
  • 1 tsp Real Salt

Instructions

  • Remove the pit from the peaches and dice into small 1/4 inch pieces. Also dice your onions and tomatoes as well as chopping the cilantro and shaving the corn from the cob. Add all these ingredients to a large bowl
  • Add seasonings along with olive oil and sherry vinegar then fold until all ingredients are well coated. Chill for 30 minutes before serving. Will last up to one week in the fridge stored in an air tight container.

Notes

Serving size about 1/3 cup

Nutrition

Calories: 50kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 318mg | Potassium: 179mg | Fiber: 1g | Sugar: 5g | Vitamin A: 460IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 1mg

The post Summertime Fresh Peach & Corn Salsa appeared first on Grilling 24×7.

Continue Reading

foodblogs

Crispy Zucchini Fries w/ Vodka Sauce

Published

on

Join us to Receive Keto Recipe Nivana!!


Whether its the peak of zucchini season or the dead of winter these Zucchini Fries with vodka sauce are a hit with friends and family alike.The crispy crunch of golden fried zucchini fries dipped in creamy homemade vodka sauce, what could be better.

How to Make Zucchini fries with Vodka Sauce

If we told you that fried foods can be healthy and still taste fresh and delicious, you wouldn’t believe us… right? If you don’t, then we’d bet our last Las Vegas chip that you’ve never tried zucchini fries before. What are zucchini fries? Our recipe takes tender slices of zucchini, hand dredged in tangy garlic and parmesan crumbs and deep-fried them to crispy perfection. 

These yummy fries are both creamy and crunchy at the same time, plus they count towards your daily serving of veggies! Tasty, carb-free and full of fiber… what’s not to like?

And that’s not all! Be sure to dip these babies into this creamy vodka sauce. Herby and fragrant with a sublime chilli kick, this sauce is simple to make and perfectly complements the crunchy mouthfeel of these divine zucchini fries. 

Once you’ve polished off the fries, if you want to drink the vodka sauce straight from the dish, we won’t tell anyone.

If you have friends coming over, these fries are perfect as a snack or an appetizer. Serve them with a few refreshing chilled beverages, or your favorite Brew, and you’re all set for the night.

Fries and ketchup just got fancy, people.

What are Zucchini?

Zucchini (also known as a courgette) is a summer squash. It’s got an extremely mild, fresh flavour and because it goes with everything it can be cooked a variety of different ways, whether grilled, roasted, sautéed or fried – you can even bake it into a cake or use it as a substitute for pasta. It’s the swiss-army knife of vegetables!

Low in calories and full of fiber as well as vitamins A, B and C, zucchini are super healthy, so you can eat these tasty fries without the guilt.

When are Zucchini in Season?

Although zucchini are available all year round, they come into season in the summer, between May and August, depending on where you live.

Zucchini thrive in warm soil and air, and one plant can produce up to a staggering ten pounds of fruit in one season! That means you can make a lot of zucchini fries!

How to pick and store Zucchini

When buying zucchini from the store or market, always go for smaller ones as they are much more tender and flavoursome. Large ones tend to taste watery and bland, which is not what you want when making fries.Avoid wrinkled zucchini or ones covered in scratches and cuts; this is a sign that they are past their prime and won’t taste as good.

The best way to store zucchini is to store them in your fridge in a plastic or paper bag. They’ll keep for up to two weeks, although the skin may shrivel up a bit.Store your zucchini whole until you’re ready to use them. Cutting them in advance will cause them to go stringy.

You can also freeze zucchini and they will keep for about three months. Slice them horizontally, boil them for two minutes and blanch them in ice water to help them keep their texture and colour. When you’re ready to make your fries just take them out of the freezer, let them defrost, pat away the excess liquid and you’re ready to go!

What is Vodka Sauce?

You may look at this recipe and go, “Hang on a moment, vodka sauce?! Wow, that sounds unusual!”. 

However, is it really not that weird? We use alcohol in cooking all the time to add extra flavor, from a splash of vermouth in a mushroom risotto or a glug of red wine in a spaghetti Bolognese.

Tomatoes and vodka are a classic flavor combination. They work really well together as the peppery vodka perfectly complements the sweetness of the tomato. Vodka also works to bring the heavy cream, parmesan and marinara in this sauce together, creating a heavenly flavor combination as well as a smooth and silky texture to dip your fries into.

And before you ask, the alcohol in the vodka is burned away when you simmer the sauce, so you can’t get drunk off shots of vodka sauce. Believe us; we’ve tried.

How to deep fry using a Dutch Oven

Not all of us have the luxury of a deep fat fryer at home, but this shouldn’t stop you from being able to create delicious deep-fried treats. We recommend using a Dutch oven to create these zucchini fries.

You may be used to searing meats and shallow frying in a Dutch oven, but you may be wondering how you can use one for deep frying. A Dutch oven is excellent for deep frying, as the deep walls will prevent potentially dangerous hot oil splashes, and the cast iron will help retain the heat for longer, meaning that you can fry in batches.

Heat your oil to temperature slowly and have a damp towel on hand in case of fire. Although these zucchini fries are incredibly delicious, we wouldn’t want you to burn your house down for them.

How much Oil Should you use to fry?

We’d recommend using about three inches of oil and frying your fries in batches. As tempting as it may be to throw all of your fries in at the same time to save time, this means that they won’t be as crispy, and nobody wants a soggy piece of zucchini as a snack.

You’ll want your oil to be at the right temperature before you start frying, otherwise your zucchini fries will absorb the oil and end up greasy and soggy. A great way to tell that your oil is ready to go is by throwing a small cube of bread into your Dutch oven. If it crisps up, you’re ready to start cooking!

You can use a variety of different utensils to take your fries out of the hot oil, from a strainer to a tong or slotted spoon. Of course, if you don’t have a Dutch oven or you want these zucchini fries to be healthier you can oven bake them instead, but come on, where is the fun in that?!

What you Need For Safe Frying at Home.

More Tasty Veggie Inspiration


Creamy vodka sauce served with zucchini fries

Print

Vodka Sauce

Course Condiment
Cuisine Italian
Keyword Vodka Sauce
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8
Calories 118kcal

Ingredients

  • 1 cup Marinara Sauce
  • 1/2 cup Heavy Cream
  • 1/4 cup Grated Parmesan
  • 2 oz Vodka
  • 2 tbsp Diced Onion
  • 2 tbsp Butter
  • 1 tbsp Chopped Garlic
  • 1 tsp Crushed Red Chili Flakes

Instructions

  • in a saucepan over medium low heat sauté garlic and onions in butter along with chili flakes until softened. Deglazr pan with vodka and reduce until the alcohol has burned off.
  • Add heavy cream to the sauce pan and reduce by half, then pour in the marinara sauce and grated parmesan. Once sauce begins to simmer remove sauce from heat. Blend sauce until smooth and serve.

Notes

Serving size about 1/4 cup

Nutrition

Calories: 118kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 244mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 541IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg

crispy zucchini fries

Print

Crispy Zucchini Fries

Course Appetizer, Side Dish
Cuisine American, Italian
Keyword Fries, zucchini
Servings 8
Calories 225kcal

Ingredients

Flour Dredge

Egg Wash

Additional Ingredients

Instructions

  • Cut Zucchini into roughly 3 inch by 1/2 inch fries. Toss fries with salt and let them sit for about 30 minutes. Rince under cold water then pat dry with paper towels.
  • Prepare the egg wash by combining Eggs, milk, hot sauce and italian seasoning. Next prepare the flour dredge by combining flour, corn starch and seasonings.
  • In a large wide pot fill about half way with oil and heat to 350 degrees F.
  • Place a handfull of zucchini fries in the flour dredges and coat throughly then coat in the egg wash and finally back in the flour dredge. Ten carfully place the fries in the oil making sure not to overcrowd the pot. Fries will take about 4-5 minutes per batch.
  • As easch batch is done pace fries on the cooling rack and season immediately with salt. Reapeat this prosess until all fries are cooked.

Nutrition

Calories: 225kcal | Carbohydrates: 26g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 973mg | Potassium: 318mg | Fiber: 2g | Sugar: 3g | Vitamin A: 305IU | Vitamin C: 17mg | Calcium: 71mg | Iron: 2mg

The post Crispy Zucchini Fries w/ Vodka Sauce appeared first on Grilling 24×7.

Continue Reading

Trending

%d bloggers like this: