Spring is in the air and with it the vibrant celebration of St. Patrick’s Day! As we get ready to honor Ireland’s patron saint, what better way to get into the festive spirit than with a great barbecue. Whether you’re dressed in green or just in the mood for delicious grilled dishes, discover Irish traditions and outdoor cooking delights with us.
From hearty Irish-inspired dishes to mouth-watering barbecue favorites, this is truly an Irish culinary journey. So fire up the grill, gather your friends and family, and prepare to take your St. Patrick’s Day celebration to the next level with a BBQ party!
Do you already know what you are going to make? Let us know and we might share your recipe! These are our top recipes that you really need to make around Saint Patrick.
1. Thick sandwich with smoked Corned Beef from brisket
Ingredients
- Brisket, the ‘point’ piece of about 1.5 kg
- Every Day Grinder
- Mediterranean rub
- Black pepper grinder
- Apple cider vinegar
- 1 white cabbage
- 3 large sweet potatoes
- 3 large winter carrots
- 3 onions
- block of butter
Necessities
- A BBQ that can be locked
- Coal, firelighters, etc. for lighting the BBQ
- SMOKE CHUNKS WHISKEY
- Aluminium foil
- A knife
- A cutting board A pair of pliers
- Gloves
- Thermometer
>> Watch our step-by-step how-to video recipe HERE <<
Easy recipe steps
2. Add Hickory Smoke Chunks and start the smoking process. The charcoal provides extra flavour to the piece of meat and is also an important source of heat during the cooking process.
3. In the meantime, trim the meat by cutting away all the fat around it and make a nice compact whole from the piece of meat.
2. Season the meat. We first used some apple cider vinegar to massage the meat, so that the meat gets an acidity for extra tenderness. Then generously apply Smokehouse Rub on both sides.
5. Immediately place the wrapped meat back on the grill. Place a meat thermometer again.
6. Over the next 4 to 5 hours the heat will have to increase to an internal temperature of 95 degrees Celsius.
If the heat is off your grill, add charcoal and increase the heat in your grill back to 120 degrees.
7. Once the internal heat has reached 95 degrees Celsius, the meat is given time to rest wrapped in the butcher paper. This is important, so don’t get impatient and start cutting. We recommend at least 1/2 hour to 1 hour at room temperature.
2. Smoked brisket Corned Beef with cabbage
St. Patrick’s Day means Irish meat, meat, meat and green traditions. Today our BBQ’ers would like to inspire you with smoked Brisket, Corned Beef style. You can see step by step how we prepare, season and smoke the dish.
YOU CAN’T GO WRONG. BE THE MASTER.
Ingrediënts
- Brisket, the ‘flat’ about 1,5 kg
- Every Day Grinder
- Mediteranean rub
- Black Pepper grinder
- Appelcider vinegar
- 1 white cabbage
- 3 big sweet potatoes
- 3 big carrots
- 3 onions
- block of butter
Necessities
- Closeable BBQ
- Coals, firestarters
- SMOKE CHUNKS WHISKY
- Aluminium foil
- Knife
- Carving board
- Pair of pliers
- BBQ gloves
- Temp
>> Watch the how-to recipe video <<
Methode Smoked Brisket St. Patricks style with cabbage
1. Get your brisket from the refrigerator and massage it lightly with the vinegar.
Coat it generously with the Every Day seasoning. Let this stand so that the flavours can infuse well into the meat.
2. Start your smoking process. We use whiskey smoke chunks NEW from this season in our range. (five flavours: beech, apple, hickory, whiskey and cherry).
3. Let the BBQ rise to 250 degrees Celsius.
4. Roughly chop the potato and carrot. Hollow out the cabbage a bit. Fill it with the Mediteranean herbs and generous butter.
5. Wrap the cabbage in aluminum foil. Keep the top open.
6. Place the brisket on the grid, directly above the coals and smoking wood. Smoke it for 2 hours.
7. After 2 hours, place the meat in a bowl and add water to just below the surface of the meat. The water ensures that the excess salt is drawn out of the meat.
8. Push a meat meter into the meat and smoke it even further to a core temp of 190 degrees Celsius. This takes about 1-1.5 hours.
9. Once the temperature is reached, wrap the meat and shell completely with aluminum foil. Place the half-wrapped cabbage next to it to smoke. And let everything simmer, about 1.5 hours.
10. Add the chopped vegetables to the meat in the dish. Cover tightly with the foil. Wrap the cabbage completely and cook everything about 1.5 further.
Endresult smoked brisket from the ‘point’
Remove the meat from the dish. Let it rest, then cut it into thin slices, add the cabbage and… enjoy!
3. Beef hammer voor Guinness Steak Pot Pie of Pulled Beef burger.
If you want to impress during St. Patrick’s Day, then definitely make this beef hammer! A beautiful, robust piece of beef shank with a large piece of bone sticking out imposingly. It just barely fitted in our Monolith. The beef hammer has a low and slow preparation, so you will need patience and time. The end result is a particularly tender meat that falls apart in your hands. It is the ideal base for our Meat Pot Pie’s but also perfect for a pulled beef burger. Live it up!
Especially around St Patrick’s Day, great meat of Irish origin is what gets attention. So a great recipe for your winter outdoor barbecue!
Watch our chefs’ video HERE ON YouTube.
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YOU CAN’T GO WRONG. BE THE MASTER.
Ingredients
- 1 beef hamper weighing at least 2.5 kg
- For the mop sauce: cup of water, 1 tbsp Whisky Pepper Sauce, 2 tbsp Smokehouse Rub, knob of butter.
- Not Just BBQ Smokehouse Rub
- Not Just BBQ Whisky Pepper Sauce
- Not Just BBQ Smoke Chunks Cherry
- Not Just BBQ Butcher Paper
Necessities
- Kamado or #weber barbecue
- Coals, Not Just BBQ Firestarters
- Cutting board
- Sharp knife
- Barbecue tongs
- Bowl to mix mop sauce + brush
Preparation
>> Watch HERE our step-by-step how-to video recipe <<
Quick recipe steps:
1. Get an Irish good piece of beef hammer from your butcher.
Day before:
2. ‘Clean’ the beef hammer by cutting away excess meat and fat. Also remove the white skin. Actually, this is similar when removing the skin from spare ribs. Give a small notch and pull off the skin. (Although we find it a bit easier with spareribs, so be patient ;-).
3. Tie up around the beef hammer with butcher’s twine, so that the meat stays together well and does not fall apart later in the cooking process.
4. Rub the meat well with the Smokehouse Rub.
5. Place the beef hammer in a dish, cover with cling film and refrigerate overnight.
On the day:
6. Prepare the kamado for indirect cooking. Light the fire with our Fire Starters. Bring the dome temperature between 115 – 120 degrees Celsius.
7. Meanwhile, make the mop sauce by bringing all the ingredients together briefly to a boil. Set aside and keep lukewarm so the butter does not solidify.
8. Place the Cherry Smoke Chunks between the smouldering coals.
9. Place the beef hammer on the grill with the bone up, but do place a drip pan underneath beforehand. Let it smoke for 1 hour.
10. After 1 hour of smoking, keep the beef hammer on the grill and the temperature even and mop at least 3-4 times the meat lavishly with the mop sauce. It keeps the meat well moist, gives a slightly crispy crust and prevents dehydration. Keep doing this until your core temperature is 70 degrees Celsius.
11. Once 70 degrees Celsius is reached, remove the bone marrow from the bone. You can do this by piercing it with a skewer, or pulling it out with tweezers. Be careful, hot! Keep the bone marrow aside in a small ovenproof dish.
12. Wrap the beef hammer in the Butcher Paper. First pour some mop sauce into the paper and still over the meat, tie tightly with the butcher rope.
13. Put back on the grill until your internal temperature in the meat reaches 92-94 degrees Celsius. This could be several hours, depending on the weight of your beef hammer.
14. Remove the beef hammer from the Butcher Paper, spread generously with Whisky Pepper Sauce, put back on the grill for half an hour and close the lid of the barbecue. Place the dish of bone marrow next to it.
15. The beef hammer can now come off the barbecue. Let the meat rest for at least half an hour, wrap the Butcher Paper around it so that the meat does not dry out. If you don’t want to use the meat until a day later, roll it in a clean towel and put it in a closed place.
We used the pulled beef from the beef hammer as filling for the Beef Pot Pie the next day! Read the recipe here.
Enjoy! You can’t go wrong, be the master!
Result beef hammer
4. Guinness Beef pot pie from beefhamer under beerdough cap
Surprise your guests this St. Patrick’s Day. This ‘pie’ will be your success, with a home-made beerdough roof and a delicious filling that you can make according to your own choice. In this recipe we made a Beef Hammer a day in advance and used the pulled beef to fill the savory mini pies.
But you can also make your own version with quickly grilled lamb or grill a piece of salmon and add it in small pieces to the filling. Have fun! And the big advantage: you can fill and prepare the jars a day in advance.
On St. Patricks itself, the only action is to put the heatproof containers on the barbecue, and in 30 minutes you’re done! Of course, you make the dough yourself because it adds an extra element of surprise to your dish. We will help you with the recipe below.
YOU CAN’T GO WRONG. BE THE MASTER.Ingredients pot pie
- 160 grams unsalted butter
- 225 gram beerbread dough flour
- Extra flour for rolling
- Half an egg
- Pinch of salt
- Brown beer
- 1 carrot
- 1 spring onion
- 1 pack frozen peas
Preparation day before: Go to the beefhammer recipe
Preparation on St.Patrick’s Day:
- Preheat the barbecue to 175 degrees Celsius
- Prepare the beerbreaddough according to recipe on the pack
- Lightly grease the quich mould and set aside.
- Roll out the pie dough. Cut large circles (big enough for bottom and sides of quich mould) and small circles for the pie ‘roof’ from the pie crust dough. You can roll leftover pie crust dough over and over again.
- Cut all the vegetables small.
- Blanch the peas and carrot with hot water. Leave in hot water for a few minutes.
- Use the beef hammer and pull the meat loose with two forks. Pour over with extra Whisky Pepper sauce. Add all the vegetables to the mixture.
- Line the quich moulds with larger dough circles and divide the meat mixture evenly between the moulds. Cover with the smaller circles and pinch the edges together to seal.
- Pierce holes in the top of each cake, or 1 cross in the middle. This is necessary to release vapour.
- Bake for 25 to 30 minutes, until the pies turn golden brown.
- While the pies are baking, you may want to make another gravy from meat from one of your other dishes.
Serve the pot pies hot and steaming. Possibly with a fresh salad and a baked potato on the side. Serve with gravy and spicy range of chilli sauces.
