Corned Beef Barbecue Dinner Recipe
My love for corned beef barbecue dinner developed during high school days. The corned beef barbecue dinner is made with beef which can be easily found at any grocery store. You can serve corned beef barbecue dinner as a yummy main dish. Trust me! I am saying that you must try this corned beef barbecue dinner.
Ingredients
1 3-pound piece corned beef for oven roasting
6 medium baking potatoes
1 envelope dry onion soup mix
1/2 cup butter or margarine, softened
1/2 cup sugar
1/4 cup vinegar
3 tablespoons prepared mustard
Dash salt
1 cup dairy sour cream
1/4 cup milk
2 tablespoons prepared mustard
Directions
Unwrap and rinse corned beef.
Arrange medium coals around edge of grill.
Place beef on heavy-duty foil drip pan on grill.
Close hood; grill for 1 1/2 hours.
Scrub potatoes but do not peel.
Cut each in 3 or 4 lengthwise slices.
Set aside 3 tablespoons soup mix.
Blend together remaining soup mix and butter.
Spread mixture over potato slices.
Reassemble potatoes.
Wrap each in a square of heavy-duty foil.
Place at edges of grill.
Grill, hood down, along with meat for 45 to 60 minutes more; turn potatoes once.
Meanwhile, in saucepan mix sugar, vinegar, 3 tablespoons mustard, and salt.
Bring to boiling; stir till sugar dissolves.
Brush over meat during last few minutes of grilling.
Just before serving, mix sour cream, milk, reserved soup mix, and 2 tablespoons mustard.
Heat through, stirring occasionally.
Do not boil.
Unwrap potatoes.
Arrange meat and potatoes on serving platter.
Arrange medium coals around edge of grill.
Place beef on heavy-duty foil drip pan on grill.
Close hood; grill for 1 1/2 hours.
Scrub potatoes but do not peel.
Cut each in 3 or 4 lengthwise slices.
Set aside 3 tablespoons soup mix.
Blend together remaining soup mix and butter.
Spread mixture over potato slices.
Reassemble potatoes.
Wrap each in a square of heavy-duty foil.
Place at edges of grill.
Grill, hood down, along with meat for 45 to 60 minutes more; turn potatoes once.
Meanwhile, in saucepan mix sugar, vinegar, 3 tablespoons mustard, and salt.
Bring to boiling; stir till sugar dissolves.
Brush over meat during last few minutes of grilling.
Just before serving, mix sour cream, milk, reserved soup mix, and 2 tablespoons mustard.
Heat through, stirring occasionally.
Do not boil.
Unwrap potatoes.
Arrange meat and potatoes on serving platter.
