My weekend BBQ
Happy Saint Patrick’s Day Everyone!
Every year on March 17, the Irish and the Irish-at-heart across the globe observe St. Patrick’s Day. What began as a religious feast day for the patron saint of Ireland has become an international festival celebrating Irish culture with parades, dancing, special foods and a whole lot of green.
Around here that means a little Jameson Irish Whisky, watching The Commitments for the 100th time and making homemade pastrami!
A word about brisket:
Brisket is just a cut of beef from the breast or lower chest.
Texas style BBQ Brisket simply takes the brisket as is, adds a dry rub, and cooks it low and slow.
Corned Beef is a Brisket that is vacuum-sealed in a bath of brine. By smoking corned beef, you turn it into pastrami!
I love kabobs as they are easy to make, they feel an army, and I can customize for everyone. I marinated the chicken, onions and peppers in teriyaki sauce and prior to hitting the grill I dusted them with a Chinese Five Spice. I grilled direct at medium turning three times. I’m guessing for about 15 mins total. The back of my gas grill runs hot so after the second turn I flipped front to back.