{"id":5927,"date":"2026-03-09T17:59:22","date_gmt":"2026-03-09T16:59:22","guid":{"rendered":"https:\/\/notjustbbq.nl\/uncategorized\/4x-st-patricks-dag-bbq-recepten\/"},"modified":"2026-03-12T10:23:24","modified_gmt":"2026-03-12T09:23:24","slug":"4x-st-patricks-day-bbq-recipes","status":"publish","type":"post","link":"https:\/\/notjustbbq.nl\/en\/recipes\/4x-st-patricks-day-bbq-recipes\/","title":{"rendered":"4x St. Patrick&#8217;s Day BBQ recipes"},"content":{"rendered":"<p>Spring is in the air and with it the vibrant celebration of St. Patrick&#8217;s Day! As we get ready to honor Ireland&#8217;s patron saint, what better way to get into the festive spirit than with a great barbecue. Whether you&#8217;re dressed in green or just in the mood for delicious grilled dishes, discover Irish traditions and outdoor cooking delights with us.<\/p>\r\n<p>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&#8217;s Day celebration to the next level with a BBQ party!<\/p>\r\n<p>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.<\/p>\r\n<h2>1. <span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">Thick sandwich with smoked Corned Beef from brisket<\/span><\/span><\/span><\/h2>\r\n<h2 class=\"layoutArea\"><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-1024x819.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-5943 size-large\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-1024x819.jpg\" alt=\"\" width=\"1024\" height=\"819\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat.jpg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/h2>\r\n<div class=\"lRu31\" dir=\"ltr\">\r\n<div id=\"ow396\">St. Patrick&#8217;s Day is a real meat day. And a day of Irish traditions full of bold flavours. That&#8217;s why we smoke the slightly fattier &#8216;point&#8217; part of the brisket. Cooking the brisket means smoking until you have reached the &#8216;stall&#8217; of internal temperature 73 degrees Celsius and then quickly wrapping and cooking without letting the meat dry out. Step by step you can see how we prepare, season and smoke the dish.<\/div>\r\n<div>\u00a0<\/div>\r\n<\/div>\r\n<div class=\"entry-content\">YOU CAN\u2019T GO WRONG. BE THE MASTER.<\/div>\r\n<div class=\"entry-content\">\r\n<h3 class=\"has-large-font-size\">Ingredients<\/h3>\r\n<ul>\r\n<li>Brisket, the &#8216;point&#8217; piece of about 1.5 kg<\/li>\r\n<li>Every Day Grinder<\/li>\r\n<li>Mediterranean rub<\/li>\r\n<li>Black pepper grinder<\/li>\r\n<li>Apple cider vinegar<\/li>\r\n<li>1 white cabbage<\/li>\r\n<li>3 large sweet potatoes<\/li>\r\n<li>3 large winter carrots<\/li>\r\n<li>3 onions<\/li>\r\n<li>block of butter<\/li>\r\n<\/ul>\r\n<h3 class=\"has-large-font-size\">Necessities<\/h3>\r\n<ul>\r\n<li><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">A BBQ that can be locked<\/span><\/span> <\/span><\/li>\r\n<li><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">Coal, firelighters, etc. for lighting the BBQ<\/span><\/span> <\/span><\/li>\r\n<li><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">SMOKE CHUNKS WHISKEY<\/span><\/span> <\/span><\/li>\r\n<li><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">Aluminium foil<\/span><\/span> <\/span><\/li>\r\n<li><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">A knife<\/span><\/span> <\/span><\/li>\r\n<li><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">A cutting board<\/span><\/span> <span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">A pair of pliers<\/span><\/span> <\/span><\/li>\r\n<li><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">Gloves<\/span><\/span> <\/span><\/li>\r\n<li><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">Thermometer<\/span><\/span><\/span><\/li>\r\n<\/ul>\r\n<pre class=\"wp-block-buttons\"><a href=\"https:\/\/youtu.be\/twI0WuRWguA\"><em>&gt;&gt; Watch our step-by-step how-to video recipe HERE &lt;&lt; <\/em><\/a><\/pre>\r\n<\/div>\r\n<h2 class=\"layoutArea\">Easy recipe steps<\/h2>\r\n<div class=\"layoutArea\">1. Start the barbecue and heat it to a temperature of 120 degrees C.<br \/>2. Add <a href=\"https:\/\/notjustbbq.nl\/en\/shop\/smoking-wood-en\/smoke-chunks-en\/smoke-chunks-cherry-1-kg-kopie\/\">Hickory Smoke Chunks<\/a> 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.<br \/>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.<\/div>\r\n<div>\u00a0<\/div>\r\n<div class=\"layoutArea\"><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-rub-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5949\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-rub-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-rub-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-rub-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-rub-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-rub-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-rub.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>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 <a href=\"https:\/\/notjustbbq.nl\/en\/shop\/herbs-and-spices\/rubs-en\/smokehouse-bbq-160g\/\">Smokehouse Rub<\/a> on both sides.<\/div>\r\n<div>\u00a0<\/div>\r\n<div class=\"layoutArea\"><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-roken-op-grill-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5951\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-roken-op-grill-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-roken-op-grill-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-roken-op-grill-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-roken-op-grill-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-roken-op-grill-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-roken-op-grill.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-op-grill-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5947\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-op-grill-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-op-grill-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-op-grill-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-op-grill-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-op-grill-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/point-op-grill.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/div>\r\n<div>\u00a0<\/div>\r\n<div class=\"layoutArea\">3. Place the brisket on the grill and let the meat smoke. Start early in the day, because brisket takes a long, long time to get perfect. But that&#8217;s what you&#8217;re willing to do, right!? This first smoking phase takes an average of 4 to 6 hours, depending on the thickness and size of your meat. Place a thermometer so you know when the internal temperature of 73 degrees Celsius has been reached.<\/div>\r\n<div class=\"layoutArea\">\r\n<h2 class=\"layoutArea\"><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5937\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/h2>\r\n4. Now wrap the meat well in <a href=\"https:\/\/notjustbbq.nl\/en\/shop\/non-food-en\/butcher-paper\/butcher-paper\/\">butcher paper<\/a>. This helps retain moisture and keeps heat close to the meat so it cooks faster. Place one or two sheets down and fold it around the meat.<\/div>\r\n<div class=\"layoutArea\"><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-op-grill-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5935\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-op-grill-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-op-grill-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-op-grill-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-op-grill-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-op-grill-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-butcherpaper-op-grill.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/div>\r\n<div class=\"layoutArea\"><br \/>5. Immediately place the wrapped meat back on the grill. Place a meat thermometer again.<br \/>6. Over the next 4 to 5 hours the heat will have to increase to an internal temperature of 95 degrees Celsius.<br \/>If the heat is off your grill, add charcoal and increase the heat in your grill back to 120 degrees.<br \/>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&#8217;t get impatient and start cutting. We recommend at least 1\/2 hour to 1 hour at room temperature.<br \/>\r\n<h2 class=\"layoutArea\"><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-kruiden-salade-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5945\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-kruiden-salade-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-kruiden-salade-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-kruiden-salade-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-kruiden-salade-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-kruiden-salade-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-kruiden-salade.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/h2>\r\n8. In the meantime, make a raw vegetable salad<br \/>\r\n<h2 class=\"layoutArea\"><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-aansnijden-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5933\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-aansnijden-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-aansnijden-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-aansnijden-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-aansnijden-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-aansnijden-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-aansnijden.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/h2>\r\n9. Cut the meat into thin strips and season it with a <a href=\"https:\/\/notjustbbq.nl\/en\/shop\/herbs-and-spices\/grinders-en\/garlic-grinder\/\">garlic grinder.<\/a><br \/>\r\n<div>\r\n<h2 class=\"layoutArea\"><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-beer-mustard-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5939\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-beer-mustard-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-beer-mustard-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-beer-mustard-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-beer-mustard-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-beer-mustard-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-beer-mustard.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5941\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-beer-mustard-salade-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-beer-mustard-salade-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-beer-mustard-salade-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-beer-mustard-salade-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-beer-mustard-salade-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-beer-mustard-salade.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/h2>\r\n<\/div>\r\n<\/div>\r\n<div><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">10. Spread the sandwich with beer mustard and top it generously with the salad and lots, lots, lots of meat!<\/span><\/span> <\/span><\/div>\r\n<div><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-1024x819.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5943\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/brisket-point-broodje-resultaat.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/div>\r\n<div><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">11. Top it off with extra chili sauce, if desired.<\/span><\/span> <span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">Tasty!<\/span><\/span><\/span><\/div>\r\n<div>\u00a0<\/div>\r\n<div class=\"page\" title=\"Page 8\">\r\n<div class=\"layoutArea\">\r\n<h2>2. Smoked brisket Corned Beef with cabbage<\/h2>\r\n<div class=\"entry-content\"><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-corned-beef-potatoe-cabbage-1024x819.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3807 size-large\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-corned-beef-potatoe-cabbage-1024x819.jpg\" alt=\"gerookt brisket met groenten\" width=\"1024\" height=\"819\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-corned-beef-potatoe-cabbage-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-corned-beef-potatoe-cabbage-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-corned-beef-potatoe-cabbage-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-corned-beef-potatoe-cabbage-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-corned-beef-potatoe-cabbage.jpg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a>\r\n<p>St. Patrick\u2019s Day means Irish meat, meat, meat and green traditions. Today our BBQ\u2019ers 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.<\/p>\r\n<p>YOU CAN&#8217;T GO WRONG. BE THE MASTER.<\/p>\r\n<!-- \/wp:paragraph -->\r\n\r\n<!-- wp:paragraph {\"fontSize\":\"large\"} -->\r\n<h3 class=\"has-large-font-size\">Ingredi\u00ebnts<\/h3>\r\n<!-- \/wp:paragraph -->\r\n\r\n<!-- wp:list -->\r\n<ul>\r\n<li>Brisket, the &#8216;flat&#8217; about 1,5 kg<\/li>\r\n<li><a href=\"https:\/\/notjustbbq.nl\/en\/shop\/herbs-and-spices\/grinders-en\/everyday-grinder\/\">Every Day Grinder<\/a><\/li>\r\n<li><a href=\"https:\/\/notjustbbq.nl\/en\/shop\/herbs-and-spices\/rubs-en\/mediterranean-rub\/\">Mediteranean rub<\/a><\/li>\r\n<li><a href=\"https:\/\/notjustbbq.nl\/en\/shop\/herbs-and-spices\/salt-and-pepper\/black-pepper-grinder\/\">Black Pepper grinder<\/a><\/li>\r\n<li>Appelcider vinegar<\/li>\r\n<li>1 white cabbage<\/li>\r\n<li>3 big sweet potatoes<\/li>\r\n<li>3 big carrots<\/li>\r\n<li>3 onions<\/li>\r\n<li>block of butter<\/li>\r\n<\/ul>\r\n<!-- \/wp:list -->\r\n\r\n<!-- wp:paragraph {\"fontSize\":\"large\"} -->\r\n<h3 class=\"has-large-font-size\">Necessities<\/h3>\r\n<!-- \/wp:paragraph -->\r\n\r\n<!-- wp:list -->\r\n<ul>\r\n<li>Closeable BBQ<\/li>\r\n<li>Coals, firestarters<\/li>\r\n<li><a href=\"https:\/\/notjustbbq.nl\/en\/shop\/smoking-wood-en\/smoke-chunks-en\/smoke-chunks-whisky\/\">SMOKE CHUNKS WHISKY<\/a><\/li>\r\n<li>Aluminium foil<\/li>\r\n<li>Knife<\/li>\r\n<li>Carving board<\/li>\r\n<li>Pair of pliers<\/li>\r\n<li>BBQ gloves<\/li>\r\n<li>Temp<\/li>\r\n<\/ul>\r\n<!-- \/wp:list -->\r\n\r\n<!-- wp:paragraph {\"fontSize\":\"large\"} --><!-- \/wp:paragraph -->\r\n\r\n<!-- wp:buttons -->\r\n<pre class=\"wp-block-buttons\"><!-- wp:button {\"backgroundColor\":\"accent\",\"className\":\"is-style-fill\"} --><a href=\"https:\/\/youtu.be\/twI0WuRWguA\"><em>&gt;&gt; Watch the how-to recipe video &lt;&lt; <\/em><\/a><br \/><br \/><a href=\"https:\/\/youtu.be\/twI0WuRWguA\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-4343 size-large\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-1024x320.jpg\" alt=\"barbecue day\" width=\"1024\" height=\"320\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-1024x320.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-300x94.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-768x240.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-1536x480.jpg 1536w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-600x188.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><br \/><br \/><\/pre>\r\n<h3 class=\"has-large-font-size\">Methode Smoked Brisket St. Patricks style with cabbage<!-- \/wp:button --><\/h3>\r\n<!-- \/wp:buttons -->\r\n\r\n<!-- wp:image {\"id\":3510,\"width\":717,\"height\":572,\"sizeSlug\":\"large\",\"linkDestination\":\"media\"} -->\r\n<figure class=\"wp-block-image size-large is-resized\"><\/figure>\r\n<!-- \/wp:image -->\r\n\r\n<!-- wp:paragraph -->\r\n<p>1. Get your brisket from the refrigerator and massage it lightly with the vinegar.<\/p>\r\n<p><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-azijn-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3804 size-medium\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-azijn-300x240.jpg\" alt=\"weber vuur\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-azijn-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-azijn-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-azijn-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-azijn-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-azijn.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\r\n<p>Coat it generously with the <a href=\"https:\/\/notjustbbq.nl\/en\/shop\/herbs-and-spices\/grinders-en\/everyday-grinder\/\">Every Day seasoning<\/a>. Let this stand so that the flavours can infuse well into the meat.<\/p>\r\n<p><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/vuur-aansteken-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3828 size-medium\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/vuur-aansteken-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/vuur-aansteken-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/vuur-aansteken-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/vuur-aansteken-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/vuur-aansteken-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/vuur-aansteken.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\r\n<p><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/smoke-chunks-whisky-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3824 size-medium\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/smoke-chunks-whisky-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/smoke-chunks-whisky-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/smoke-chunks-whisky-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/smoke-chunks-whisky-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/smoke-chunks-whisky-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/smoke-chunks-whisky.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\r\n<p>2. Start your smoking process. We use <a href=\"https:\/\/notjustbbq.nl\/en\/shop\/smoking-wood-en\/smoke-chunks-en\/smoke-chunks-whisky\/\">whiskey smoke chunks<\/a> NEW from this season in our range. (five flavours: beech, apple, hickory, whiskey and cherry).<\/p>\r\n<p>3. Let the BBQ rise to 250 degrees Celsius.<\/p>\r\n<p><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-kruiden-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3812 size-medium\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-kruiden-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-kruiden-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-kruiden-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-kruiden-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-kruiden-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-kruiden.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\r\n<p>4. Roughly chop the potato and carrot. Hollow out the cabbage a bit. Fill it with the Mediteranean herbs and generous butter.<\/p>\r\n<p>5. Wrap the cabbage in aluminum foil. Keep the top open.<\/p>\r\n<p><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-op-grill-leggen-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3816 size-medium\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-op-grill-leggen-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-op-grill-leggen-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-op-grill-leggen-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-op-grill-leggen-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-op-grill-leggen-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-op-grill-leggen.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\r\n<p>6. Place the brisket on the grid, directly above the coals and smoking wood. Smoke it for 2 hours.<\/p>\r\n<p><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-water-erbij-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3822 size-medium\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-water-erbij-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-water-erbij-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-water-erbij-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-water-erbij-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-water-erbij-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-water-erbij.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\r\n<p>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.<\/p>\r\n<p>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.<\/p>\r\n<p><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-roken-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3814 size-medium\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-roken-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-roken-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-roken-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-roken-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-roken-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-roken.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\r\n<p>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.<\/p>\r\n<p><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-stomen-op-grill-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3820 size-medium\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-stomen-op-grill-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-stomen-op-grill-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-stomen-op-grill-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-stomen-op-grill-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-stomen-op-grill-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-stomen-op-grill.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\r\n<p>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.<br \/><br \/><\/p>\r\n<h2>Endresult smoked brisket from the &#8216;point&#8217;<\/h2>\r\n<p><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-resultaat-1-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3818\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-resultaat-1-300x240.jpg\" alt=\"\" width=\"616\" height=\"493\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-resultaat-1-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-resultaat-1-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-resultaat-1-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-resultaat-1-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-resultaat-1.jpg 1280w\" sizes=\"(max-width: 616px) 100vw, 616px\" \/><\/a><\/p>\r\n<p><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-gaar-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3810 size-medium\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-gaar-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-gaar-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-gaar-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-gaar-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-gaar-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-kool-gaar.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/> <\/a><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-aansnijden-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3806 size-medium\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-aansnijden-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-aansnijden-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-aansnijden-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-aansnijden-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-aansnijden-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-aansnijden.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\r\n<p><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-corned-beef-potatoe-cabbage-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3808\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-corned-beef-potatoe-cabbage-300x240.jpg\" alt=\"\" width=\"616\" height=\"493\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-corned-beef-potatoe-cabbage-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-corned-beef-potatoe-cabbage-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-corned-beef-potatoe-cabbage-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-corned-beef-potatoe-cabbage-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/03\/brisket-point-corned-beef-potatoe-cabbage.jpg 1280w\" sizes=\"(max-width: 616px) 100vw, 616px\" \/><\/a><\/p>\r\n<p>Remove the meat from the dish. Let it rest, then cut it into thin slices, add the cabbage and&#8230; enjoy!<\/p>\r\n<p>&nbsp;<\/p>\r\n<h2 class=\"wp-block-heading\">3. Beef hammer voor Guinness Steak Pot Pie of Pulled Beef burger.<\/h2>\r\n<p class=\"wp-block-heading\"><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-op-butcherpaper-1024x819.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-5044 size-large\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-op-butcherpaper-1024x819.jpg\" alt=\"nagaren beef hammer in butcher paper\" width=\"1024\" height=\"819\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-op-butcherpaper-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-op-butcherpaper-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-op-butcherpaper-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-op-butcherpaper-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-op-butcherpaper.jpg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\r\n<p>If you want to impress during St. Patrick&#8217;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&#8217;s but also perfect for a pulled beef burger. Live it up!<\/p>\r\n<p>Especially around St Patrick&#8217;s Day, great meat of Irish origin is what gets attention. So a great recipe for your winter outdoor barbecue!<\/p>\r\n<p>Watch our chefs&#8217; video<a href=\"https:\/\/youtu.be\/3ypJq4_dStw\"> HERE ON YouTube.<\/a><\/p>\r\n<p>TAG #notjustbbq in your social media. Then share it with barbecue fans. And don&#8217;t forget to watch AND subscribe to our YouTube channel. You can also find us on Instagram, Facebook and Pinterest.<\/p>\r\n<p>YOU CAN&#8217;T GO WRONG. BE THE MASTER.<\/p>\r\n<!-- \/wp:paragraph -->\r\n\r\n<!-- wp:paragraph {\"fontSize\":\"large\"} -->\r\n<h3 class=\"has-large-font-size\">Ingredients<\/h3>\r\n<!-- \/wp:paragraph -->\r\n\r\n<!-- wp:list -->\r\n<ul>\r\n<li>1 beef hamper weighing at least 2.5 kg<\/li>\r\n<li>For the mop sauce: cup of water, 1 tbsp Whisky Pepper Sauce, 2 tbsp Smokehouse Rub, knob of butter.<\/li>\r\n<li><span class=\"VIiyi\" lang=\"en\"><span class=\"JLqJ4b ChMk0b\" data-language-for-alternatives=\"en\" data-language-to-translate-into=\"nl\" data-phrase-index=\"23\" data-number-of-phrases=\"24\"><span class=\"Q4iAWc\"><a href=\"https:\/\/notjustbbq.nl\/en\/shop\/herbs-and-spices\/rubs-en\/smokehouse-bbq-160g\/\">Not Just BBQ Smokehouse Rub<\/a><\/span><\/span><\/span><\/li>\r\n<li><a href=\"https:\/\/notjustbbq.nl\/en\/shop\/marinades-and-sauces\/sauces-en\/whisky-pepper-sauce-250ml\/\">Not Just BBQ Whisky Pepper Sauce<\/a><\/li>\r\n<li><a href=\"https:\/\/notjustbbq.nl\/en\/shop\/smoking-wood-en\/smoke-chunks-en\/smoke-chunks-cherry-1-kg\/\">Not Just BBQ Smoke Chunks Cherry<\/a><\/li>\r\n<li><a href=\"https:\/\/notjustbbq.nl\/en\/shop\/non-food-en\/butcher-paper\/butcher-paper\/\">Not Just BBQ Butcher Paper<\/a><\/li>\r\n<\/ul>\r\n<!-- \/wp:list -->\r\n\r\n<!-- wp:paragraph {\"fontSize\":\"large\"} -->\r\n<h3 class=\"has-large-font-size\">Necessities<\/h3>\r\n<!-- \/wp:paragraph -->\r\n\r\n<!-- wp:list -->\r\n<ul>\r\n<li>Kamado or #weber barbecue<\/li>\r\n<li>Coals, <a href=\"https:\/\/notjustbbq.nl\/en\/shop\/non-food-en\/fire-starters\/fire-starters-wood-wool-24-pieces\/\">Not Just BBQ Firestarters<\/a><\/li>\r\n<li>Cutting board<\/li>\r\n<li>Sharp knife<\/li>\r\n<li>Barbecue tongs<\/li>\r\n<li>Bowl to mix mop sauce + brush<\/li>\r\n<\/ul>\r\n<!-- \/wp:list -->\r\n\r\n<!-- wp:paragraph {\"fontSize\":\"large\"} -->\r\n<h3 class=\"has-large-font-size\">Preparation<\/h3>\r\n<!-- \/wp:paragraph -->\r\n\r\n<!-- wp:buttons -->\r\n<pre class=\"wp-block-buttons\"><!-- wp:button {\"backgroundColor\":\"accent\",\"className\":\"is-style-fill\"} --><a href=\"https:\/\/youtu.be\/3ypJq4_dStw\"><strong><em>&gt;&gt; Watch HERE our step-by-step how-to video recipe &lt;&lt; <\/em><\/strong><\/a>\r\n\r\n<a href=\"https:\/\/youtu.be\/3ypJq4_dStw\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-4343 size-large\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-1024x320.jpg\" alt=\"barbecue day\" width=\"1024\" height=\"320\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-1024x320.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-300x94.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-768x240.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-1536x480.jpg 1536w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-600x188.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a>\r\n<!-- \/wp:button --><\/pre>\r\n<!-- \/wp:buttons -->\r\n\r\n<!-- wp:image {\"id\":3510,\"width\":717,\"height\":572,\"sizeSlug\":\"large\",\"linkDestination\":\"media\"} -->\r\n<figure class=\"wp-block-image size-large is-resized\"><\/figure>\r\n<!-- \/wp:image -->\r\n\r\n<!-- wp:paragraph -->\r\n<h3>Quick recipe steps:<\/h3>\r\n<p>1. Get an Irish good piece of beef hammer from your butcher.<\/p>\r\n<p><strong><em>Day before:<\/em><\/strong><\/p>\r\n<p>2. &#8216;Clean&#8217; 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 ;-).<\/p>\r\n<p>3. Tie up around the beef hammer with butcher&#8217;s twine, so that the meat stays together well and does not fall apart later in the cooking process.<\/p>\r\n<p><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-opbinden-slagerstouw-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5047\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-opbinden-slagerstouw-300x240.jpg\" alt=\"slagerstouw beef hammer\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-opbinden-slagerstouw-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-opbinden-slagerstouw-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-opbinden-slagerstouw-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-opbinden-slagerstouw-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-opbinden-slagerstouw.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\r\n<p>4. Rub the meat well with the <a href=\"https:\/\/notjustbbq.nl\/en\/shop\/herbs-and-spices\/rubs-en\/smokehouse-bbq-160g\/\">Smokehouse Rub.<\/a><\/p>\r\n<p><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-strooien-smokehouse-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\">\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5053\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-strooien-smokehouse-300x240.jpg\" alt=\"beef hammer kruiden rub\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-strooien-smokehouse-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-strooien-smokehouse-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-strooien-smokehouse-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-strooien-smokehouse-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-strooien-smokehouse.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-smokehouse-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5051\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-smokehouse-300x240.jpg\" alt=\"smokehouse rub beef\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-smokehouse-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-smokehouse-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-smokehouse-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-smokehouse-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-smokehouse.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\r\n<p>5. Place the beef hammer in a dish, cover with cling film and refrigerate overnight.<\/p>\r\n<p><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-voorbereiding-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5035\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-voorbereiding-300x240.jpg\" alt=\"smokehouse rub op beef hammer\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-voorbereiding-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-voorbereiding-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-voorbereiding-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-voorbereiding-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-rub-voorbereiding.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\r\n<p><em><strong>On the day:<\/strong><\/em><\/p>\r\n<p>6. Prepare the kamado for indirect cooking. Light the fire with our Fire Starters. Bring the dome temperature between 115 &#8211; 120 degrees Celsius.<\/p>\r\n<p>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.<\/p>\r\n<p>8. Place the <a href=\"https:\/\/notjustbbq.nl\/en\/shop\/smoking-wood-en\/smoke-chunks-en\/smoke-chunks-cherry-1-kg\/\">Cherry Smoke Chunks<\/a> between the smouldering coals.<\/p>\r\n<p>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.<\/p>\r\n<p>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.<\/p>\r\n<p>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.<\/p>\r\n<p>12. Wrap the beef hammer in the <a href=\"https:\/\/notjustbbq.nl\/en\/shop\/non-food-en\/butcher-paper\/butcher-paper\/\">Butcher Paper<\/a>. First pour some mop sauce into the paper and still over the meat, tie tightly with the butcher rope.<\/p>\r\n<p><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-op-butcherpaper-1024x819.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5045\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-op-butcherpaper-300x240.jpg\" alt=\"nagaren beef hammer in butcher paper\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-op-butcherpaper-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-op-butcherpaper-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-op-butcherpaper-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-op-butcherpaper-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-op-butcherpaper.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-inpakken-butcherpaper-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5043\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-inpakken-butcherpaper-300x240.jpg\" alt=\"beef hammer in butcher paper \" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-inpakken-butcherpaper-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-inpakken-butcherpaper-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-inpakken-butcherpaper-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-inpakken-butcherpaper-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-inpakken-butcherpaper.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\r\n<p>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.<\/p>\r\n<p>14. Remove the beef hammer from the Butcher Paper, spread generously with <a href=\"https:\/\/notjustbbq.nl\/en\/shop\/marinades-and-sauces\/sauces-en\/whisky-pepper-sauce-250ml\/\">Whisky Pepper Sauce<\/a>, 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.<\/p>\r\n<p><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-bbq-butcherpaper-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5037\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-bbq-butcherpaper-300x240.jpg\" alt=\"beef hammer gegaard in butcher paper\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-bbq-butcherpaper-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-bbq-butcherpaper-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-bbq-butcherpaper-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-bbq-butcherpaper-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-bbq-butcherpaper.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-garen-in-butcherpaper-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5041\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-garen-in-butcherpaper-300x240.jpg\" alt=\"beef hammer gegaard in butcher paper\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-garen-in-butcherpaper-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-garen-in-butcherpaper-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-garen-in-butcherpaper-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-garen-in-butcherpaper-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-garen-in-butcherpaper.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-bbq-saus-300x240.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5039\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-bbq-saus-300x240.jpg\" alt=\"aflakken beef hammer whisky pepper\" width=\"300\" height=\"240\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-bbq-saus-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-bbq-saus-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-bbq-saus-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-bbq-saus-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-bbq-saus.jpg 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\r\n<p>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&#8217;t want to use the meat until a day later, roll it in a clean towel and put it in a closed place.<\/p>\r\n<p>We used the pulled beef from the beef hammer as filling for the Beef Pot Pie the next day! <a href=\"https:\/\/notjustbbq.nl\/en\/recipes\/4-christmas-recipes-barbecue\/\">Read the recipe here.<\/a><\/p>\r\n<p>Enjoy! You can\u2019t go wrong, be the master! \u00a0<\/p>\r\n<h2>Result beef hammer<\/h2>\r\n<p><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-pulled-beef-1024x819.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-5049 size-large\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-pulled-beef-1024x819.jpg\" alt=\"pulled beef hammer\" width=\"1024\" height=\"819\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-pulled-beef-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-pulled-beef-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-pulled-beef-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-pulled-beef-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2023\/03\/recept-beefhammer-pulled-beef.jpg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<div class=\"layoutArea\">\r\n<h2>4. Guinness Beef pot pie from beefhamer under beerdough cap<\/h2>\r\n<!-- \/wp:heading -->\r\n\r\n<!-- wp:paragraph -->\r\n<div class=\"layoutArea\"><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/pot-pie-IMG_7337-label-inmonteren2-2-scaled.jpg\" data-dt-img-description=\"\" data-large_image_width=\"2560\" data-large_image_height=\"1449\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-5921 size-large\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/pot-pie-IMG_7337-label-inmonteren2-2-1024x579.jpg\" alt=\"guinnes beer pot pie\" width=\"1024\" height=\"579\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/pot-pie-IMG_7337-label-inmonteren2-2-1024x579.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/pot-pie-IMG_7337-label-inmonteren2-2-300x170.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/pot-pie-IMG_7337-label-inmonteren2-2-768x435.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/pot-pie-IMG_7337-label-inmonteren2-2-1536x869.jpg 1536w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/pot-pie-IMG_7337-label-inmonteren2-2-2048x1159.jpg 2048w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2024\/02\/pot-pie-IMG_7337-label-inmonteren2-2-600x340.jpg 600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/div>\r\n<p>Surprise your guests this St. Patrick&#8217;s Day. This \u2018pie\u2019 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.<\/p>\r\n<p>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.<\/p>\r\n<p>On St. Patricks itself, the only action is to put the heatproof containers on the barbecue, and in 30 minutes you\u2019re 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.<\/p>\r\nYOU CAN\u2019T GO WRONG. BE THE MASTER.<\/div>\r\n<div>\u00a0<\/div>\r\n<div class=\"layoutArea\"><a href=\"https:\/\/youtu.be\/5zw3P5z3LlQ?si=oQNfyp4an-_rEMGB\">&gt; &gt; WATCH HERE THE HOW-TO VIDEO &lt; &lt;<\/a><\/div>\r\n<div>\u00a0<\/div>\r\n<div><a href=\"https:\/\/youtu.be\/5zw3P5z3LlQ?si=oQNfyp4an-_rEMGB\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-4343 size-large\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-1024x320.jpg\" alt=\"barbecue day\" width=\"1024\" height=\"320\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-1024x320.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-300x94.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-768x240.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-1536x480.jpg 1536w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-600x188.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/div>\r\n<div>\r\n<h3>Ingredients pot pie<\/h3>\r\n<ul>\r\n<li>160 grams unsalted butter<\/li>\r\n<li>225 gram <a href=\"https:\/\/notjustbbq.nl\/en\/bread-and-butter\/beer-bread\/\">beerbread dough flour<\/a><\/li>\r\n<li>Extra flour for rolling<\/li>\r\n<li>Half an egg<\/li>\r\n<li>Pinch of <a href=\"https:\/\/notjustbbq.nl\/en\/shop\/herbs-and-spices\/salt-and-pepper\/sea-salt\/\">salt<\/a><\/li>\r\n<li>Brown beer<\/li>\r\n<li>1 carrot<\/li>\r\n<li>1 spring onion<\/li>\r\n<li>1 pack frozen peas<\/li>\r\n<\/ul>\r\n<h3 class=\"wp-block-heading\">Preparation day before: <a href=\"https:\/\/notjustbbq.nl\/nl\/recepten\/voor-moeder-hartige-taart-van-de-bbq\/\">Go to the beefhammer <\/a>recipe<\/h3>\r\n<h3>Preparation on St.Patrick&#8217;s Day:<\/h3>\r\n<div class=\"page\" title=\"Page 8\">\r\n<div class=\"column\">\r\n<ol>\r\n<li>Preheat the barbecue to 175 degrees Celsius<\/li>\r\n<li>Prepare the <a href=\"https:\/\/notjustbbq.nl\/en\/bread-and-butter\/beer-bread\/\">beerbreaddough<\/a> according to recipe on the pack<\/li>\r\n<li>Lightly grease the quich mould and set aside.<\/li>\r\n<li>Roll out the pie dough. Cut large circles (big enough for bottom and sides of quich mould) and small circles for the pie \u2018roof\u2019 from the pie crust dough. You can roll leftover pie crust dough over and over again.<\/li>\r\n<li>Cut all the vegetables small.<\/li>\r\n<li>Blanch the peas and carrot with hot water. Leave in hot water for a few minutes.<\/li>\r\n<li>Use the beef hammer and pull the meat loose with two forks. Pour over with extra <a href=\"https:\/\/notjustbbq.nl\/en\/shop\/marinades-and-sauces\/sauces-en\/whisky-pepper-sauce-250ml\/\">Whisky Pepper sauce<\/a>. Add all the vegetables to the mixture.<\/li>\r\n<li>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.<\/li>\r\n<li>Pierce holes in the top of each cake, or 1 cross in the middle. This is necessary to release vapour.<\/li>\r\n<li>Bake for 25 to 30 minutes, until the pies turn golden brown.<\/li>\r\n<li>While the pies are baking, you may want to make another gravy from meat from one of your other dishes.<\/li>\r\n<\/ol>\r\n<p>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<a href=\"https:\/\/notjustbbq.nl\/en\/herbs-and-spices\/chili-seasonings\/\"> chilli sauces<\/a>.<\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<div><!-- \/wp:list -->\r\n\r\n<!-- wp:heading --><!-- \/wp:paragraph -->\r\n\r\n<!-- wp:image {\"id\":3581,\"sizeSlug\":\"large\",\"linkDestination\":\"media\"} -->\r\n<figure class=\"wp-block-image size-large\"><a class=\"dt-pswp-item\" href=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/12\/pot-pie-eating-outdoor-with-smile-1024x819.jpg\" data-dt-img-description=\"\" data-large_image_width=\"1280\" data-large_image_height=\"1024\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-4834 size-large\" src=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/12\/pot-pie-eating-outdoor-with-smile-1024x819.jpg\" alt=\"beef pot pie van de barbecue\" width=\"1024\" height=\"819\" srcset=\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/12\/pot-pie-eating-outdoor-with-smile-1024x819.jpg 1024w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/12\/pot-pie-eating-outdoor-with-smile-300x240.jpg 300w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/12\/pot-pie-eating-outdoor-with-smile-768x614.jpg 768w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/12\/pot-pie-eating-outdoor-with-smile-600x480.jpg 600w, https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/12\/pot-pie-eating-outdoor-with-smile.jpg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\r\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Spring is in the air and with it the vibrant celebration of St. Patrick&#8217;s Day! As we get ready to honor Ireland&#8217;s patron saint, what better way to get into the festive spirit than with a great barbecue. Whether you&#8217;re dressed in green or just in the mood for delicious grilled dishes, discover Irish traditions&hellip;<\/p>\n","protected":false},"author":5,"featured_media":6709,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[115],"tags":[],"yst_prominent_words":[135,133,122],"class_list":["post-5927","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-115","description-off"],"_links":{"self":[{"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/posts\/5927"}],"collection":[{"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/comments?post=5927"}],"version-history":[{"count":8,"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/posts\/5927\/revisions"}],"predecessor-version":[{"id":5956,"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/posts\/5927\/revisions\/5956"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/media\/6709"}],"wp:attachment":[{"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/media?parent=5927"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/categories?post=5927"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/tags?post=5927"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/notjustbbq.nl\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=5927"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}