St. Patrick’s Day Recipes for the Grill

Double Down Rubin

If our new Back to Basics post put you in the mood for a Reuben, this recipe takes things a step further. With corned beef and pastrami layered together, it ends up tasting bigger than a regular deli sandwich. The corned beef brings that salty, spiced flavor from the brine, while the pastrami adds smoke and a peppery crust. Put this together, and it’s richer and more intense than either one by themselves.

Photo Credit: Steve Nestor

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Basic Beer Can Chicken

Beer-can chicken is hard to beat when you want juicy meat and well-burnished skin. As the chicken roasts upright over the fire, it bastes in its own juices and picks up smoke, while the beer helps keep the meat moist and flavorful. For St. Patrick’s Day, a can of Guinness feels especially right.

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Belgian Beer Brownies

And yes, there should be dessert. These brownies bake up dark, rich, and fudgy, with beer adding extra depth and moisture. The recipe specifically mentions Guinness, which makes them a natural finish for a St. Patrick’s Day meal.

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