It is time to say goodbye to winter and start dreaming about hot summer days; that’s right, it’s St. Patrick’s Day. The only way to get your celebration started is with meat and beer. It is time to mix it up this year and try something new, check out these Ireland-themed grilling recipes that will help you celebrate March 17th like a true Irishman at heart.
- Smoked Irish-Style Lamb and Potatoes
Source - thespruceeats.com
Lamb is a must have for St. Patrick’s Day as it is considered the classic meat of Ireland. This recipe ensures a rich smoky flavor paired with delicious potatoes.
For the Lamb:
- 3 tablespoons/45 mL fresh rosemary
- 4 cloves garlic (minced)
- 2 tablespoons/30 mL black pepper
- 2 tablespoons/30 mL Kosher salt
- 1 lamb leg (boneless)
For the Potatoes:
- 15 medium potatoes
- 1 cup/240 mL onion (diced)
- 1 cup/240 mL bell pepper (seeded and diced)
- 2 cloves garlic (minced)
- 1 tablespoon/15 mL salt
- 1 tablespoon/15 mL black pepper
- In a small bowl, combine the rosemary, garlic, black pepper, and Kosher salt.
- Butterfly lamb and place half the ingredients inside and rub remaining ingredients on the surface of the lamb.
- Close the lamb leg and tie with kitchen twine to secure it.
- Place lamb on the top shelf of the smoker. Smoke for about 4 hours at 225 F.
- One hour after the lamb has been in the smoker, place potatoes, onion, and bell pepper in a sturdy pan. Sprinkle it with minced garlic, salt, and black pepper. Position the pan with potatoes under the lamb. Expect drippings from lamb to come into contact with potatoes. Allow potatoes to smoke for 2 to 2/12 hours, stirring occasionally.
- Beer Brined Corned Beef
This recipe might take more time, but the big-league flavor is definitely worth the wait. Not to mention how perfect it is for any St. Patrick’s Day celebrations.
- 3 Bottle (12 oz) dark lager beer, apple juice or water
- 3 Quart cold water
- 1 1/2 Cup kosher salt
- 1/2 Cup brown sugar
- 1 1/2 Cup Morton Tender Quick Home Meat Cure
- 5 Tablespoon pickling spice
- 1 Medium onion, peeled and sliced thick
- 5 Clove garlic, peeled and smashed
- 1 (9-12 lb) whole packer brisket, fat cap trimmed to 1/4 inch
- Traeger Prime Rib Rub
- For the Brine: In a large stockpot or food-safe pail, combine 3 quarts of cold water, beer, kosher salt, brown sugar and curing salt. Stir with a long-handled spoon until the salt and sugar crystals have dissolved.
- Add the pickling spice, onion and garlic. Transfer the brine to the refrigerator.
- Add A Note
- Add the meat to the brine and weigh it down so the meat is completely submerged. Brine the brisket for 3 to 4 days in the refrigerator, stirring once daily.
- Remove the brisket from the brine and discard the brine. Rinse the brisket thoroughly under cold running water.
- Sprinkle with Traeger Prime Rib Rub.
- When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes.
- When Traeger is up to temperature, place beef brisket directly on the grill grate and cook until meat reaches an internal temperature of 160°F (about 4 to 5 hours).
- Wrap in a double layer of foil and add 1-1/2 cup water to the meat. Place back on the Traeger until meat reaches an internal temperature of 204°F (about 3 to 4 hours).
- Let rest for 30 minutes. To serve, carve the meat across the grain into 1/4 inch thick slices and transfer to a platter or plates.
- Guinness Rib-Eye Steak
Add rich Guinness and onion sauce to this tender and flavorful steak to make it even more delicious.
- 2 rib eye steaks (8 ounces/225 g. each)
- 4 ounces/120 mL Guinness Stout Beer (room temperature)
- 2 garlic cloves
- 2 tablespoons/30 mL soy sauce
- 1 tablespoon/15 mL Vidalia onion
- 1 teaspoon/5 mL shallots
- 1 teaspoon/5 mL Worcestershire sauce
- 1 teaspoon/5 mL Dijon mustard
- 1 teaspoon/5 mL fresh tarragon
- 1/2 teaspoon/2.5 mL dried parsley
- 1/2 teaspoon/2.5 mL black pepper
- 1/2 teaspoon/2.5 mL salt
- Finely chop garlic, shallot and onion and place in a small bowl.
- Finely chop parsley and tarragon and add to the bowl.
- Add the Worcestershire sauce, Dijon mustard, Guinness beer, soy sauce and seasonings then mix well to combine.
- Let stand for 30 minutes to blend flavors. Place the rib eye in a resealable plastic bag and add marinade.
- Make sure steaks are well coated. Seal bag and place into refrigerator for 2 to 8 hours.
- Preheat the grill. Remove steak from the bag making sure to reserve marinade. Place steak on the grill and cook for 6 to 8 minutes per side, or until it has reached the desired doneness.
- Add remaining marinade in a small saucepan and simmer sauce over medium-high heat for 5 minutes or until slightly thickened. Make sure to stir often.
- Reduce heat to medium or medium-low if necessary. Add more beer to the marinade at this stage if desired.
- Once cooked through, remove sauce from heat and let stand until steaks are ready.
- Serve steaks with sauce on top.
- Grilled Whiskey Glazed Cedar Plank Salmon
Cooking a whole salmon filet on a wood plank that has been soaked in whiskey and water is as Irish as you can get! This salmon is nothing you’ve ever had; a nuanced flavor of pink fish combined with whiskey and heavy seasoning is a flavor you won’t forget easily.
- 7×16 cedar plank
- 1-1/2 pound salmon filet
- lemon pepper seasoning
- whiskey glaze
- spray bottle
Jack Dsaniel’s Whiskey Glaze:
- 1 teaspoon light olive oil
- 1/2 a red onion, finely minced
- 2 cloves peeled garlic, finely minced
- 1/2 cup dark brown sugar
- a 1/2 cup water
- 1/2 cup whiskey (I use Jack Daniel’s)
- a 1/2 cup white grape juice
- 1/3 cup teriyaki sauce (homemade or store bought)
- 1/4 cup coconut aminos
- a few dashes hot sauce
- 2 to 4 hours in advance, soak your cedar plank in the whiskey and water, placing something heavy (like a bowl) to weigh it down.
- In a medium saucepan, add the olive oil and saute the onions and garlic, stirring often until tender. About 5 to 6 minutes.
- Next add in the sugar, whiskey, grape juice, water, teriyaki sauce, coconut aminio and a few dashes of hot sauce. Whisk to combine.
- Heat on medium-high and bring to a low boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened.
- Divide the glaze in half, reserving half of the glaze for serving.
- Preheat your grill to 415°.
- Once hot, drain the cedar soaking liquid and place upside down onto your grill grates. Grill for 8 minutes, this will start the charring process and will infuse your salmon faster.
- Meanwhile, pat your salmon dry with a paper towel and season with lemon pepper.
- Flip the cedar plank and place the salmon on top of it. Close the lid and grill for 8 minutes. Have the spray bottle handy for any flare ups.
- Once the salmon has grilled for 8 minutes, brush with glaze. Close the lid and grill for 2 minutes. Brush again and grill for 3 more minutes.
- Use tongs to transfer the wood plank with the salmon to a clean rimmed metal sheet pan.
- Slice the salmon into fourths, use a fish spatula to get between the skin and the flesh. The skin should have stuck to the plank.
- Serve with lemon wedges, minced parsley and the remaining glaze on the side
- Guinness BBQ Pork Ribs
Pork Ribs marinated in Irish beer? Well, it doesn’t get any better than that. These ribs are marinated overnight in Guinness to get them practically dripping in rich flavor. Finish them with a honey and soy sauce glaze to make this set of ribs seriously addictive.
For the ribs:
- 2 pounds pork ribs
- 12 ounces Guinness stout
- 1 large onion sliced
- 1/4 soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons sesame oil
- 1 tablespoons minced garlic
For the glaze:
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 tablespoon chopped fresh parsley
- 1 tablespoon minced garlic
- 3/4 teaspoons ground black pepper
- Place ribs in a large pan or resealable plastic bag. Combine marinade ingredients. Pour marinade over the ribs. Place in the refrigerator and marinate for at least eight hours.
- Preheat the oven to 350 degrees.
- Wrap ribs in a double layer of foil. Place ribs in the oven and bake about 1 hr and 30 mins.
- Combine the glaze ingredients. Reserve half of the glaze for later. Apply the other half of the glaze generously on the ribs. Bake unwrapped for an additional 30 mins.
- Allow ribs to rest for 15 mins before serving. Drizzle with additional glaze if desired.
Get to grilling and "May your best day of your past be the worst day of your future."