"Hybrid" to me is a cross between traditional closed-cook (crock pot) and open-cook, grilled but still in a pan corned beef.
I cooked the beef in a disposable foil pan filled with 2 cups water. Kettle was at about 300 degrees for 3 hours, indirect and the pan sitting on a cast iron grill for support and heat dispersion. At the 2 hr mark I added a small chimney of lump to supplement the 1 chimney of Coshell that had begun to wane. Swept the One Touch handle back and forth a bit to clear intakes.
Somewhere in the last 1/2 hr I added carrots to the pan, now nearly empty of water but still steaming somewhat. I directly grilled a head of cabbage, sliced into eighths, spread around the available grate perimeter, for 10 minutes. I was hoping for grill marks but didn't get them; they were indirect and I should have placed them on the HEAT side instead. So I tossed them into the pan in hopes of getting some steam.
Here's that setup, can't see the carrots, cast iron grate/all food now moved over to direct:
I loosely covered the pan with foil and cooked another 15 mins, again to capture a little steam for the veggies. Here that is sans foil at the table:
Good news/bad news.
The meat was tremendous in flavor (in my opinion; not too salty) but because it wasn't fall-apart loose, my wife was "meh." (Corned beef is one her all-time favs but only when done in a crock pot and basically boiled within an
inch of its life. I was willing to risk a new outcome ...) Ditto the cabbage; she had to steam it for like 15 mins on the stove before she'd touch it. Carrots had a nice crunch though. Some cooked more than others but all very nice. Even the kids dealt with them OK.
Topic: Corned beef, cabbage and carrots "hybrid cook" (Read 932 times)