Somebody decided to throw in an extra 4-ingredient challenge this month with a St. Patrick’s Day theme. The four ingredients to be used were corned beef, cabbage, potatoes, and apples. As with all the other 4-ingredient challenges, the only rule besides using all four ingredients is that the protein be cooked outdoors on the grill.
Usually we wait until after St. Paddy’s Day and the stores are trying to get rid of any corned beef they still have to buy it, and then buy 3 or 4 flats. We always buy the kind with the spice packet included rather than those that are already loaded up with spices in the packet, as that allows us to toss out that spice packet and turn the corned beef into pastrami. I’d much rather smoke one of these than boil it all day in a crockpot. Even if I have had some killer corned beef in the past that came from one. For this cook, I jumped the gun a bit, bought a couple of the cheapest ones I find, and cooked it on the Sunday before St. Patrick’s Day.
Since I was only going to cook one of these, the BS Keg was put into action and the corned beef went on around noon after having spent the morning in cold water baths to remove some of the salt. A liberal coating of ground pepper, ground coriander, and granulated garlic was rubbed in right before it went on the grill. A few hours later, it was joined on the grill by a Dutch oven with a layers of sliced onions, sliced Yukon potatoes, Fuji apple slices, and topped off with about half a shredded cabbage. Some fresh thyme and ground pepper went on top, and a 1/4 cup of cider vinegar was added to give it a bit of a kick.
Another couple of hours on the grill and the corned beef (now pastrami) was 165-170°F when poked with the red Thermapen. About this time the rain was pouring down, the wind was blowing, and the electricity went off. And people wonder why I practice cooking outdoors so much; how else would I be prepared when this sort of thing happens?
The pastrami was good, as always. The cabbage-potato-apple-onion stuff had a real interesting flavor. The kids loved it, but the wife took one bite of it and left the room, refusing to eat any more of it. I had two helpings while listening to the red-haired boy claim it was the best thing I’d ever made and that I should do it again. But then, we hear that sort of thing from him often…
Not all of the 4-ingredient bloggers took place in this challenge; our friends in The Netherlands took one look at the ingredient list and both said “yuck” when they saw corned beef on the menu. Nevertheless, take a few minutes and see what Larry and Bob came up with.
About this month’s “On Our Grills” 4 Ingredient Challenge Bloggers
The BBQ Grail
The BBQ Grail website was created in 2007, initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet and is listed on Alltop.com as one of the top BBQ blogs.
Bob’s Brew and ‘Que
Bob started Bob’s Brew and ‘Que in August of 2009 with the intent of sharing his views on food and drink. Originally focused on BBQ and Homebrew, it was inevitable that the influences of his upbringing in the San Francisco Bay Area and it’s wealth of ingredients as well as his heritage as an American of Japanese ancestry would help focus his blog, as it has his approach to food and drink.