My girlfriend has some Irish in her (not me, get your mind out of the gutter
) and wants
traditional boiled corned beef and cabbage the way she had it when she was a kid. She's on cooking duty tomorrow night. It has been beautiful in Northern California this week after a couple of really wet weeks, and my grillin' chops were itchin'!
On the menu: tri-tip, potatoes, and cabbage on the grill
Firing up one of the daily drivers, the 22" green OTG with Zav handles (the other daily is the black 18" OTG)
Nice choice tri-tip
Baby Yukon potatoes, cut in half and tossed with olive oil and salt and pepper. Tri-tip rubbed with Austin's signature and un-repeatable "Dregs Rub Mix" - every time I make a rub and have a little extra, it goes in the container. So at this point, I have no idea what's in it
Cooking indirect with a base of leftover Stubbs briqs and half chimney of lit RO lump over the top.
Running about 400 in the dome, probably 325 at grate level. Bottom and top vent each 1/2 closed. Potatoes aren't done when the meat is at 122° - so the tri-tip comes off and gets a wrap and rest in heavy duty aluminum foil while the potatoes keep going, vents opened full.
Get the cabbage ready - just cut off the bottom and quarter it, leaving the core intact to hold it together. Flip the potatoes from cut side down to cut side up to finish browning, and cook the cabbage quarters for 3-4 minutes per side until nicely charred.
Potatoes go into a bowl with minced garlic and butter, cabbage gets a chance to finish steaming and cook through while the tri-tip comes out of the foil and over the coals for a sear.
The meat already got its rest for 15-20 minutes, so no need to wait to carve it immediately
Cabbage gets drizzled with a homemade Dijon vinaigrette (olive oil, red wine vinegar, balsamic vinegar, Dijon mustard, garlic, salt and pepper)
And a few views of the plate:
Awesome meal. Thanks for looking
Topic: St Paddy's Entry - tri-tip, potatoes, and cabbage on the grill (Read 1676 times)