How to Make Irish FEAST on the SILVERBAC - Complete Meal for St. Paddy's Day!

2,345 views · Published 14 March 2017 · 11:31 · Indexed 28 September 2026

Channel: Grilla Grills · 2017 · Howto & Style

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Corned Beef Pastrami, Irish Brisket, Cabbage, Corn O'Shane, and Irish Soda Bread. Top it off with our Guinness Gravy Glaze. We got you covered this St. Paddy's Day! Make a complete meal on the Silverbac or Grilla that is guaranteed to WOW your Irish heritage. 

Full Printable Recipes ►Corned Beef Pastrami - https://grillagrills.com/recipes/corned-beef-pastrami/
#grillagrills #irishfeast #stpaddysday

Partial Transcript:
I've got my 'pretending to be Irish' shirt on and self-identifying as a leprechaun today. So today is all about getting one complete, awesome  McMeal off the Silverbac. Now, the key to this meal is kind of staging everything and staggering it a little bit. Basically once our meat goes in the cooler to rest for a couple hours, that's when we're gonna bake our bread and that's when we're gonna put the cheesy corn on. 
 
This is our corned beef. We bought a pre-packed corned beef,  we've soaked it for 24 hours, changed the water about every six hours to really pull some of that saltiness out, hit it with some great rub. So my rub for this was basically a lot of black pepper,  garlic powder, onion flakes, smoked ancho chili powder. I found a new rub that pairs great with that Guinness reduction. Put it all in the rub, put it in this bag,  just left it in the fridge for about 6 more hours and it was ready to go. So let's get our brisket on here. Same thing I used on the brisket,  except with the brisket (look at it sink,  giant brisket it's awesome) so the brisket  I did put a lot of salt on it and I did that last night. We're running cherry and pecan pellets today, it's just a combination I like,  I use it for just about everything. And look at that Silverbac's already smoking, gotta love it!  So we're gonna let this rest and do its thing,  let the Silverbac do the work for us while we go drink some more Guinness. Check back in a bit.  
 
We're gonna mist here. Again, just a light mist.  I'm gonna go, once we get done with this stuff,  this is about time I throw a probe in all this to start checking temperature because we're, looks like we're starting getting really good color,  really good bark here. 

Let's talk about our cabbage. All you got to do for your cabbage is core out the center and you want to core that as deep as you can. It's one tablespoon of rub,  about half a stick of butter (kind of shove it down in there really good), another tablespoon of rub. Just kind of keep compacting, stacking that up there and then you just top it off.  What I do once I've got all that butter and then you'll see it, I shove my finger down through it,  make a finger well, and I pour white balsamic vinegar into the core. And I just like that offset of flavor, I like that brightness, the sweetness, that that balsamic brings to it.  Then I take one of the leaves that have fallen away. And our core (you'll see I push right here,  this is where we cut out for our core) and then I  just like taking a little butcher's twine and kind of use it to tie up the cabbage. Just to kind of keep all the leaves in place in case it gets loose while it's cooking. Take a sheet of aluminum foil, roll it up, make a ring and just you set these guys on there.

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