Cooked this yesterday and it was great! As a relatively new egger I’ve learned so much from your videos! I only had access to the point, so I cut off most of the fat cap like your pastrami video does. Added 8 smashed garlic cloves in with the beer and made my own spice mix. I also called an audible and put the cabbage quarters on the grate for 30 mins of the second beer-and-meat hour. I think this really added to the flavor. Will definitely do this recipe again next year! Thanks!!
Hey Ron, I tried this recipe (first time with corn beef) and it was GREAT! I used beef stock instead of beer (not a beer lover, trade a "r" for a "f"), but the corn beef and cabbage was fantastic. Was a bit salty. So.....I watched your video on pastrami talking about de-salinating the corn beef for 24 hours to make the pastrami. I was thinking about doing that for 8 hours to lower the salt content on the corn beef. Any suggestions? Loved the recipe. In fact...I love all your recipes.
We are so glad that you made and enjoyed it! I like the broth idea. Way to go to make it your own and use ingredients that you prefer. That is a great way to go!
Dear Captain, I have a question. Books taught us that natural hotspot of the Egg is the back of it. So you should put convEGGtor one leg facing backwards, thus protecting the food from the most heat. Some books recommends this way indeed. But I've noticed that you, alongside with many others, put the convEGGtor one leg facing you and two legs facing sideways. Who is right and who is wrong then? Okay well I assume this is a matter of taste maybe. I hope you will cover that question in future videos!
Hi Toxa, great point and question. I like to do it like this so that the heat isn't coming up and hitting the thermometer directly giving a false temp reading. If you notice on the Conveggtor itself, the words Big Green Egg will be in back if you do it like this. that leads me to believe that this is the proper way to do it. On that note, whichever you are more comfortable with, that's the method you should use.
Looks real good Ron, but I have to wait until next year to try this after I get back into my house were the Green Egg is after the 2001 Marshall Fire that burnt my house. Been living in an hotel and apartment and I miss my Green Egg sooo much. I do enjoy watching you cook this year.
We hope you all have a fun and delicious St Paddys Day! Make this recipe, you will not be sorry!
Heck yeah brother
Party on Ninjas!
Thanks Capt'n - great cook and you obviously had fun with this one. I have a Snake River Farms Wagyu corned beef in the fridge calling me.
Glad you enjoyed it David! Let me know if you need help devouring that baby!
Cooked this yesterday and it was great! As a relatively new egger I’ve learned so much from your videos! I only had access to the point, so I cut off most of the fat cap like your pastrami video does. Added 8 smashed garlic cloves in with the beer and made my own spice mix. I also called an audible and put the cabbage quarters on the grate for 30 mins of the second beer-and-meat hour. I think this really added to the flavor. Will definitely do this recipe again next year! Thanks!!
You really just made my our day Todd. It is always great to hear about when these videos are helpful to people!
That's fantastic! I love the idea of the audible. I wish I'd have thought of that!
@@CptnRon302I learned from the master. I mean the Captain!
I just prepped my corned beef flats, nice call on Tina’s European Blend, I put it on mine!!🙌🔥🔥
Sounds great! I know there is always some good eating going on at your house...
Great new things to try on my Big Green Eggs. Keep them coming!!!! Love it
Will do!!
Amazing recipe!! Need to try this!!
You should! We can make it when you come down.
That looks fantastic!!
It was! Have a Happy St Paddys Bruce
Gotta try this one! A meal in one dish with smoky corned beef for St. Paddy's Day. Who could ask for more. Thanks for another timely and fun video.
Glad you enjoyed it Mary!
I love seeing meals that have both the main and sides prepared at the same time!
One pot meals are definlitely some of my favorites!
I make beer braised corned beef, I like your recipe even better, with a touch of smoke. Just in time for St Patrick's
Fantastic! Please let me know what you think!
any difference in using cast iron dutch oven as opposed to the one you used
If you have a cast iron dutch oven, that will work just fine.
Hey Ron, I tried this recipe (first time with corn beef) and it was GREAT! I used beef stock instead of beer (not a beer lover, trade a "r" for a "f"), but the corn beef and cabbage was fantastic. Was a bit salty. So.....I watched your video on pastrami talking about de-salinating the corn beef for 24 hours to make the pastrami. I was thinking about doing that for 8 hours to lower the salt content on the corn beef. Any suggestions? Loved the recipe. In fact...I love all your recipes.
We are so glad that you made and enjoyed it! I like the broth idea. Way to go to make it your own and use ingredients that you prefer. That is a great way to go!
I would gladly trade that "R" for and "F" any day myself!
Top of the mornin' to ya! Make this recipe, you will be happy that you did!
That’s my go-to method, you crushed it as always!
Great minds really do think alike!!!
If ye donna partake o'tha beer, would ginger ale work?
You could use ginger ale, sure, you could also use plain water or broth.
Dear Captain, I have a question. Books taught us that natural hotspot of the Egg is the back of it. So you should put convEGGtor one leg facing backwards, thus protecting the food from the most heat. Some books recommends this way indeed. But I've noticed that you, alongside with many others, put the convEGGtor one leg facing you and two legs facing sideways. Who is right and who is wrong then? Okay well I assume this is a matter of taste maybe. I hope you will cover that question in future videos!
Hi Toxa, great point and question. I like to do it like this so that the heat isn't coming up and hitting the thermometer directly giving a false temp reading. If you notice on the Conveggtor itself, the words Big Green Egg will be in back if you do it like this. that leads me to believe that this is the proper way to do it. On that note, whichever you are more comfortable with, that's the method you should use.
Looks real good Ron, but I have to wait until next year to try this after I get back into my house were the Green Egg is after the 2001 Marshall Fire that burnt my house. Been living in an hotel and apartment and I miss my Green Egg sooo much. I do enjoy watching you cook this year.
Oh no, I am so sorry to hear that!
Excellent Ron! We use Guinness, but otherwise very similar! Hmmm... I wonder if smoked shepherd's pie is a thing? Maybe it should be!
Good question! I can't see why not!
Smoked corned Beef is Pastrami
…only if it’s seasoned like pastrami.
Can you tell time and temp of each step of the cook in a comment?
There’s a link to the full recipe in the description.
When are you going to make GALINHA A CAFREAL recipe from Mozambique.
I will have to look it up and see what that is!
@@FOGOcharcoal … the best barbecue chicken ever… and you have the best set up to duplicate it and make it even better.