Issue #4 March 17th - March 30th, 2006

The Blackened Grill Meets the Emerald Isle
By:
Texas Johnson & Phisch

Ah it’s a grand time of year, between Fat Tuesday and St. Patrick’s Day there is enough debauchery for even the most vile a pirate.  Drinking, singing and enticing young maiden with worthless trinkets.  What more could one ask for?  The weather has been beautiful and the booze has flowed like water, that is if water was aged for twelve years then bottled, shipped to another country and sold only to people over twenty-one.

Water is alright for washing, but we prefer to cook with the booze.  This week we made a boozy variation on a traditionally watery recipe corned beef and cabbage.  A staple for any St. Patrick’s Day feast, good food, kind of bland.  Well there’s nothing like a little booze to bring out the flavor.

Here’s what we use:

1 corned beef (about 4 lbs.)
1 large cabbage (quartered)
1 medium red onion (quartered)
1pkg. Peeled garlic
1 fifth of Irish whiskey
4 cans Guinness stout
1 large baking pan
Sea salt
Cracked pepper

Here’s what we do:

• Place beef in a heavy-duty freezer bag, and fill bag with whiskey.  Place bag in refrigerator over night.
• Next take a knife and cut several garlic cloves into long shards, try to make them slightly sharp at one end.  Use a large B-B-Q fork to poke holes into the beef, then insert pieces of garlic.
• Place the beef on the grill, pour contents of freezer bag across meat and onto flame.  This should flare up and flambé the meat, be careful it looks really cool, but don’t singe your hair off.
• Put a little salt along the bottom of the baking pan, and place the corned beef brisket in the center.  Cover with black pepper; add cabbage, onions, all remaining garlic and beer.
• Place pan on the center of the grill.  Boil for 3-4 hours.  Once the cabbage shrinks some there will be a side of the brisket exposed, you should flip it periodically adding salt and pepper after each flip.

The really tricky part is going to be keeping a properly sized fire. To keep a steady boil you want a bed of coals ten inches to a foot across, close off the chimney so that there are few tongues of flame, but it should flare up a bit when you open the top, or add wood.

So enjoy your Irish New Year, and think of us when you’re drinking, happy holidays from the Pirates of the Blackened Grill.

Please remember to grill responsibly, if your mate has had a few to many take his spatula away.

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