There is not much of a recipe for grilling Corned Beef. Some Corned Beef that was on sale at the local Mega-market was picked up. The brisket was rinsed thoroughly of its brine. It was dried and a little a very little salt and pepper was added. A mesquite fire was built in the Weber. All the vents were opened. When the fire was nice and hot, the meat was seared on all sides. The vents were then closed by two thirds. The beef was placed directly over the fire and the lid was secured. For the next two hours, every 20 minutes the chow was turned. After this time period the Barbequed Corned Beef was removed and loosely covered with foil. After 20 minutes it was thinly sliced.
This Barbequed Corned Beef was so tender. There was a smokey exterior that surrounded the salty inner goodness. It was sliced very thin. The juices, even though it had rested, poured on to the cutting board. This barbequed brisket is a tradition at the Chilebrown house. The best part is, We will have sandwiches tomorrow.
There is something about cheese, eggs, asparagus, ham and pie crust that floats my boat. When done right quiche is very comforting and satisfying. This recipe was from a Betty Crocker cookbook from the 60's. This was served with some home made salsa and sour cream.