Corned Beef Barbecue Dinner
|Corned beef piece||3 Pound (For Oven Roasting, 1 Piece)|
|Baking potatoes||6 Medium|
|Dry onion soup mix||1 Ounce (1 Envelope)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Prepared mustard||3 Tablespoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Prepared mustard||2 Tablespoon|
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.
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.
Arrange meat and potatoes on serving platter.