50+ Delicious St. Patrick’s Day BBQ Recipes to Make Special Feast

St. Patrick’s Day is not just about wearing green—it’s also the perfect occasion to fire up the grill and enjoy a flavorful BBQ feast with family and friends.

Whether you’re celebrating with traditional Irish dishes or putting a unique spin on classic BBQ flavors, St. Patrick’s Day offers endless opportunities to create a memorable and delicious spread.

From tender smoked meats to vibrant sides, your BBQ can be as festive as the holiday itself. In this article, we’ve compiled 50+ St. Patrick’s Day BBQ recipes that bring together the best of both worlds—hearty, comforting Irish-inspired dishes and the smoky, savory goodness of a BBQ.

So, grab your tongs and let’s get grilling to celebrate the luck of the Irish with some truly delicious flavors.

50+ Delicious St. Patrick’s Day BBQ Recipes to Make Special Feast

This St. Patrick’s Day, don’t just settle for corned beef and cabbage—take your celebration to the next level with a vibrant BBQ spread.

With these 50+ St. Patrick’s Day BBQ recipes, you’ll have a wide variety of dishes to suit every taste and preference.

From sizzling grilled meats to fresh, tangy sides, each recipe offers a delicious way to honor Irish traditions while adding a smoky twist to your meal.

Whether you’re feeding a crowd or enjoying a quiet feast, these recipes will bring everyone together for a memorable St. Patrick’s Day BBQ.

So, let the grill master within you shine, and have fun cooking up these flavorful creations that will surely become new holiday favorites!

St. Patrick’s Day BBQ Corned Beef Brisket

This St. Patrick’s Day BBQ recipe features the beloved corned beef brisket with a smoky twist, perfect for a festive celebration. The meat is slow-cooked on the grill, resulting in tender slices of beef with an irresistible flavor profile enhanced by a homemade mustard glaze. It pairs wonderfully with roasted vegetables or a side of tangy cabbage for a truly Irish-inspired BBQ experience.

Ingredients:

• 4 lb corned beef brisket
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme

Instructions:

1. Preheat your grill to medium heat (around 350°F) for indirect cooking.
2. In a small bowl, mix together brown sugar, Dijon mustard, whole grain mustard, apple cider vinegar, olive oil, garlic powder, black pepper, smoked paprika, and dried thyme to create the glaze.
3. Remove the corned beef brisket from its packaging and pat dry with paper towels. Coat the brisket evenly with the glaze mixture.
4. Place the brisket on the grill, fat side up, and cook indirectly for 3-4 hours, or until the internal temperature reaches 190°F for tender, fall-apart beef.
5. Every hour, brush the brisket with extra glaze to enhance flavor.
6. Once cooked, remove from the grill and let rest for 10 minutes before slicing against the grain.

Corned beef brisket is a classic St. Patrick’s Day dish, and grilling it adds a unique smoky depth to the flavor that truly elevates the taste. The sweet and tangy glaze infuses the meat while grilling, making every bite packed with flavor. Pairing this BBQ corned beef with traditional sides like mashed potatoes or sautéed cabbage makes it a delicious and festive feast.

BBQ Irish Sausages with Cabbage and Potatoes

A traditional Irish meal gets a BBQ makeover in this recipe, which features Irish sausages grilled to perfection, accompanied by a smoky and flavorful cabbage and potato side. The sausages are seasoned with herbs and spices, while the cabbage and potatoes are infused with BBQ smoke, adding a delightful twist to this classic dish.

Ingredients:

• 6 Irish sausages (preferably pork-based)
• 1 medium head of cabbage, cut into wedges
• 4 medium potatoes, quartered
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground thyme
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium heat, preparing for both direct and indirect cooking.
2. Drizzle the cabbage wedges and potatoes with olive oil and season with garlic powder, smoked paprika, thyme, salt, and pepper. Toss to coat evenly.
3. Place the sausages directly on the grill and cook for 12-15 minutes, turning occasionally, until they are browned and cooked through.
4. While the sausages cook, place the cabbage wedges and potatoes on the grill over indirect heat. Grill the cabbage for about 15 minutes, turning occasionally, until tender and slightly charred.
5. Cook the potatoes for 20-25 minutes, turning occasionally, until they are soft and crispy on the outside.
6. Serve the sausages alongside the grilled cabbage and potatoes for a hearty, smoky St. Patrick’s Day BBQ meal.

This recipe brings together the smoky richness of BBQ with the traditional flavors of Irish cuisine, creating a fun and flavorful dish that’s perfect for St. Patrick’s Day. The sausages provide savory depth, while the cabbage and potatoes offer a balance of freshness and texture, all enhanced by the grilling process. It’s a simple yet delicious way to enjoy an Irish-inspired BBQ.

St. Patrick’s Day BBQ Shepherd’s Pie

This BBQ Shepherd’s Pie recipe reimagines the classic Irish comfort food by grilling the lamb filling and adding a smoky flavor to the mashed potato topping. The smoky, savory filling is made with tender ground lamb, vegetables, and herbs, all cooked on the grill, before being topped with creamy mashed potatoes and grilled to golden perfection.

Ingredients:

• 1 lb ground lamb
• 1 medium onion, finely chopped
• 1 cup carrots, diced
• 1 cup peas
• 2 tbsp tomato paste
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp rosemary, chopped
• 4 large potatoes, peeled and cubed
• 1/4 cup butter
• 1/2 cup milk
• Salt and pepper to taste
• Olive oil for grilling

Instructions:

1. Preheat your grill to medium heat.
2. In a grill-safe cast-iron skillet or pan, cook the ground lamb over indirect heat, breaking it up as it cooks, until browned (about 10 minutes).
3. Add the chopped onion and carrots to the skillet, cooking for an additional 5 minutes until softened.
4. Stir in tomato paste, beef broth, Worcestershire sauce, and rosemary, and let simmer for 10-15 minutes, allowing the sauce to thicken and the flavors to meld.
5. Meanwhile, bring a large pot of salted water to a boil. Add the potatoes and cook until tender (about 10-15 minutes). Drain and mash with butter, milk, salt, and pepper until smooth and creamy.
6. Transfer the lamb mixture to a large baking dish, then top with mashed potatoes, spreading evenly. Drizzle the top with a little olive oil and season with salt and pepper.
7. Place the dish on the grill over indirect heat and cook for 20-30 minutes, until the top is golden and slightly crispy.

This BBQ Shepherd’s Pie takes the traditional recipe and gives it a smoky, grilled twist that’s perfect for St. Patrick’s Day celebrations. The combination of tender lamb, savory vegetables, and creamy mashed potatoes provides a satisfying dish that’s both comforting and flavorful. The grilling process adds a unique smoky depth, making this version a standout for any BBQ gathering.

BBQ St. Patrick’s Day Lamb Chops with Mint Chimichurri

These BBQ lamb chops are a festive and flavorful way to celebrate St. Patrick’s Day. The lamb is grilled to juicy perfection and paired with a vibrant mint chimichurri sauce that adds a fresh, herby contrast to the smoky meat. This dish brings a delightful combination of savory and fresh flavors, making it an excellent choice for a St. Patrick’s Day BBQ.

Ingredients:

• 8 lamb chops
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp garlic, minced
• Salt and black pepper to taste
• 1/2 cup fresh mint leaves
• 1/4 cup fresh parsley
• 1 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/2 cup olive oil (for chimichurri)

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, combine olive oil, rosemary, garlic, salt, and black pepper. Rub this mixture onto the lamb chops and let them sit at room temperature for about 15 minutes.
3. While the lamb rests, prepare the chimichurri. In a blender or food processor, combine mint, parsley, red wine vinegar, red pepper flakes, and olive oil. Blend until smooth, then season with salt to taste.
4. Grill the lamb chops for 4-5 minutes per side for medium-rare or until your desired doneness is reached.
5. Serve the grilled lamb chops with a generous drizzle of mint chimichurri sauce on top.

Grilled lamb chops are a great choice for a special occasion, and pairing them with mint chimichurri brings a burst of freshness that’s perfect for St. Patrick’s Day. The smoky flavor from the grill, combined with the herbal zing of the chimichurri, creates a mouthwatering contrast that will leave everyone at your BBQ craving more. This dish works wonderfully with roasted potatoes or a fresh green salad.

BBQ St. Patrick’s Day Glazed Carrots with Whiskey and Honey

A great side dish for your St. Patrick’s Day BBQ, these glazed carrots bring a sweet and savory flavor to the table. The carrots are cooked on the grill and coated with a rich whiskey-honey glaze that adds depth and a touch of Irish flair. The caramelization from the BBQ gives the carrots a delightful texture and flavor that perfectly complements your main dishes.

Ingredients:

• 1 lb baby carrots, peeled
• 2 tbsp olive oil
• 2 tbsp honey
• 2 tbsp Irish whiskey
• 1 tbsp Dijon mustard
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your grill to medium heat.
2. In a small bowl, whisk together olive oil, honey, whiskey, Dijon mustard, cinnamon, salt, and pepper to create the glaze.
3. Toss the peeled baby carrots in olive oil and season with salt and pepper.
4. Grill the carrots directly over the heat for about 10-12 minutes, turning occasionally, until they are tender and slightly charred.
5. Brush the glaze over the carrots halfway through grilling, then continue grilling for another 5-7 minutes until the carrots are beautifully caramelized.
6. Once done, remove from the grill, drizzle with any remaining glaze, and garnish with chopped parsley.

These whiskey and honey glazed carrots bring a delightful sweetness to your St. Patrick’s Day BBQ, with the smoky grilling process intensifying their natural flavors. The glaze infuses the carrots with a rich, complex taste, and the cinnamon adds a touch of warmth. It’s an easy yet impressive side dish that pairs wonderfully with meats like grilled lamb, sausages, or corned beef.

BBQ St. Patrick’s Day Beer-Braised Brisket

This beer-braised brisket is the ultimate way to incorporate Irish culture into your BBQ spread. The brisket is slow-cooked in a rich Irish stout beer, resulting in a tender and flavorful dish. The beer gives the brisket a deep, hearty flavor, while the slow grilling process ensures the meat remains juicy and melt-in-your-mouth tender.

Ingredients:

• 5 lb beef brisket
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 bottle (12 oz) Irish stout beer
• 1 cup beef broth
• 1 tbsp brown sugar
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions:

1. Preheat your grill to low heat (around 250°F), preparing for indirect cooking.
2. Rub the brisket with olive oil, salt, and pepper. Sear the brisket directly on the grill over high heat for 3-4 minutes per side until browned. Remove the brisket from the direct heat and move it to the indirect heat side of the grill.
3. In a large grill-safe pan, sauté the sliced onion and garlic in olive oil until softened, about 5 minutes.
4. Add the Irish stout beer, beef broth, brown sugar, tomato paste, Worcestershire sauce, thyme, and bay leaves to the pan. Stir to combine.
5. Place the seared brisket into the pan with the beer mixture, covering it loosely with foil. Cook on the grill for 4-5 hours, occasionally checking the brisket’s tenderness with a fork (it should shred easily when done).
6. Once the brisket is cooked, remove it from the grill and let it rest for 15 minutes before slicing against the grain.

Beer-braising the brisket infuses it with deep, rich flavors that are truly Irish, with the stout adding complexity and warmth. The low and slow BBQ method ensures the brisket is tender and juicy, making it a standout dish for your St. Patrick’s Day celebration. Pair this with roasted vegetables or a fresh green salad for a complete and hearty meal.

BBQ St. Patrick’s Day Grilled Irish Soda Bread

A perfect side for your St. Patrick’s Day BBQ, this Irish soda bread is made even better with a smoky grilled twist. Instead of baking in the oven, this version uses the grill to create a crusty, golden exterior while maintaining the soft, fluffy interior. The slight smokiness from the grill adds a depth of flavor, making this an ideal accompaniment to corned beef or grilled sausages.

Ingredients:

• 4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 3/4 cups buttermilk
• 1/4 cup butter, melted
• 1 tbsp honey
• 1/2 cup raisins (optional)

Instructions:

1. Preheat your grill to medium heat (about 350°F). Prepare for indirect grilling by placing the coals on one side of the grill, leaving the other side cooler for baking.
2. In a large mixing bowl, whisk together flour, baking soda, and salt.
3. Add the buttermilk, melted butter, and honey, stirring to form a soft dough. If you like, fold in the raisins for a traditional touch.
4. On a lightly floured surface, knead the dough briefly, just until it comes together. Form the dough into a round loaf and place it on a piece of parchment paper for easier handling.
5. Place the dough on the cooler side of the grill, close the lid, and cook for about 35-45 minutes, checking occasionally. The bread should have a golden-brown crust, and a skewer inserted into the center should come out clean.
6. Let the bread cool for a few minutes before slicing and serving.

Grilled Irish soda bread offers a new twist on the classic recipe, infusing it with a subtle smokiness that pairs wonderfully with the rich flavors of BBQ meats. The crispy, slightly charred crust adds texture, while the soft, fluffy interior remains comforting and satisfying. Serve it alongside your BBQ for an authentic Irish experience.

BBQ St. Patrick’s Day Guinness Glazed Ribs

These Guinness-glazed ribs bring a uniquely Irish twist to your BBQ spread. The ribs are slathered in a rich, sweet, and tangy Guinness beer glaze that caramelizes beautifully as they cook. The beer not only tenderizes the meat but also adds a deep, malty flavor, creating a memorable dish for your St. Patrick’s Day celebration.

Ingredients:

• 2 racks of baby back ribs
• 1 cup Guinness stout beer
• 1/4 cup brown sugar
• 1/4 cup Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground ginger
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium heat (around 300°F) for indirect cooking.
2. Prepare the ribs by removing the membrane from the back of the ribs and patting them dry with paper towels. Season generously with salt and pepper.
3. In a saucepan, combine Guinness beer, brown sugar, Dijon mustard, apple cider vinegar, soy sauce, garlic, smoked paprika, and ground ginger. Bring to a simmer over medium heat, stirring frequently, until the sauce thickens and becomes glossy (about 15-20 minutes).
4. Place the ribs on the cooler side of the grill, bone side down, and close the lid. Cook for 2-3 hours, basting the ribs with the Guinness glaze every 30 minutes.
5. Once the ribs are tender and caramelized, remove from the grill and let them rest for 5-10 minutes before slicing between the bones.

The Guinness glaze gives these ribs a distinct depth of flavor that’s both savory and slightly sweet, making them an ideal choice for St. Patrick’s Day BBQ. The glaze crisps up beautifully, creating a sticky coating that’s perfect for finger-licking good enjoyment. Pair these ribs with a side of coleslaw or grilled vegetables for a festive, hearty meal.

BBQ St. Patrick’s Day Grilled Lamb Burgers with Cucumber and Feta Relish

These grilled lamb burgers are a flavorful take on a classic BBQ favorite, with a refreshing cucumber and feta relish adding a burst of flavor. The lamb patties are juicy and tender, and the feta adds a creamy tanginess that pairs perfectly with the smoky, charred flavor from the grill. This dish makes for a fun and delicious St. Patrick’s Day BBQ treat.

Ingredients:

• 1 lb ground lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• Salt and black pepper to taste
• 4 burger buns
• 1/2 cup feta cheese, crumbled
• 1/2 cucumber, finely diced
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano

Instructions:

1. Preheat your grill to medium-high heat.
2. In a mixing bowl, combine ground lamb, chopped onion, garlic, mint, parsley, salt, and pepper. Form the mixture into 4 equal-sized patties.
3. Grill the lamb patties for about 4-5 minutes per side or until they reach your desired level of doneness.
4. While the patties cook, prepare the relish by combining diced cucumber, crumbled feta, olive oil, red wine vinegar, and dried oregano in a small bowl. Season with salt and pepper to taste.
5. Toast the burger buns on the grill for 1-2 minutes until lightly crispy.
6. Assemble the burgers by placing each patty on a bun and topping with a generous spoonful of the cucumber and feta relish.

These grilled lamb burgers offer a bold, flavorful option for your St. Patrick’s Day BBQ. The richness of the lamb is complemented by the tangy and creamy relish, which helps balance the smoky flavors from the grill. The combination of fresh ingredients and grilled goodness makes these burgers a standout choice for your festive gathering. Serve them with potato wedges or a simple green salad for a delicious, satisfying meal.

BBQ St. Patrick’s Day Grilled Chicken with Irish Whiskey Marinade

This grilled chicken recipe is infused with an Irish whiskey marinade that adds a rich, smoky flavor with a hint of sweetness and spice. The marinade tenderizes the chicken while creating a beautifully caramelized crust on the grill. It’s a delicious and festive way to elevate your BBQ spread for St. Patrick’s Day, offering a unique twist on classic BBQ chicken.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup Irish whiskey
• 1/4 cup olive oil
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and black pepper to taste

Instructions:

1. In a bowl, whisk together Irish whiskey, olive oil, honey, Dijon mustard, apple cider vinegar, garlic, thyme, salt, and pepper to create the marinade.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for more intense flavor.
3. Preheat your grill to medium-high heat.
4. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is golden brown and charred.
5. Let the chicken rest for a few minutes before serving.

This Irish whiskey marinade gives the chicken a smoky, slightly sweet flavor that’s perfect for St. Patrick’s Day. The honey and mustard add a tangy richness, while the whiskey imparts a subtle depth that complements the charred grill flavor. Serve the chicken with mashed potatoes or a light salad to complete the meal.

BBQ St. Patrick’s Day Smoked Irish Stew

This smoked Irish stew takes traditional Irish flavors and adds a smoky depth from the grill. The stew’s tender chunks of beef and root vegetables are simmered in a rich broth, then smoked for hours to create a hearty and flavorful dish that’s perfect for a St. Patrick’s Day BBQ. It’s a comforting, filling option that works wonderfully as a main course for your celebration.

Ingredients:

• 2 lb beef stew meat, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, chopped
• 3 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup Guinness stout beer
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your grill to a low temperature (around 250°F) for indirect cooking.
2. Heat olive oil in a large Dutch oven or grill-safe pot over medium heat. Brown the beef stew meat in batches, seasoning with salt and pepper.
3. Add the chopped onion, carrots, and potatoes to the pot, and cook for 5 minutes until softened.
4. Stir in the garlic, beef broth, Guinness beer, tomato paste, Worcestershire sauce, thyme, and bay leaves. Bring the mixture to a simmer.
5. Transfer the pot to the grill and cook over indirect heat for 3-4 hours, occasionally checking for tenderness. The beef should be tender, and the vegetables should be soft, with the flavors well combined.
6. Discard the bay leaves and thyme sprigs. Garnish with fresh parsley before serving.

The smoking process adds an extra layer of flavor to this classic Irish stew, turning it into a truly unique BBQ dish. The beef becomes melt-in-your-mouth tender, and the Guinness beer enhances the rich flavors of the broth. This stew is perfect for a St. Patrick’s Day BBQ, especially when served with crusty bread for dipping.

BBQ St. Patrick’s Day Grilled Veggie Skewers with Guinness BBQ Sauce

These grilled veggie skewers are a fantastic vegetarian option for your St. Patrick’s Day BBQ. The veggies are marinated in a rich, smoky Guinness BBQ sauce that enhances their natural flavors, making them the perfect addition to your festive spread. The skewers are grilled to perfection, with crispy edges and a tender inside, making them a delicious and colorful choice for any BBQ.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 8 oz baby mushrooms, cleaned
• 1/4 cup olive oil
• 2 tbsp soy sauce
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1/4 cup Guinness stout beer
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, soy sauce, Dijon mustard, honey, Guinness beer, apple cider vinegar, smoked paprika, salt, and pepper to create the BBQ sauce.
2. Place the chopped vegetables in a large bowl and pour half of the BBQ sauce over them. Toss to coat the vegetables evenly and let them marinate for at least 30 minutes.
3. Preheat your grill to medium-high heat.
4. Thread the marinated vegetables onto skewers, alternating between zucchini, bell peppers, onion, and mushrooms.
5. Grill the veggie skewers for 6-8 minutes, turning occasionally, until they are lightly charred and tender.
6. Brush the remaining BBQ sauce over the skewers during the last few minutes of grilling for an extra layer of flavor.
7. Serve the skewers hot with extra sauce on the side.

These Guinness BBQ veggie skewers are a great way to bring festive flavor to your St. Patrick’s Day BBQ while offering a delicious vegetarian option. The Guinness BBQ sauce is rich and smoky, giving the veggies a deep flavor that pairs perfectly with the charred grill marks. Serve these skewers alongside grilled meats for a balanced and colorful BBQ spread.

BBQ St. Patrick’s Day Grilled Corn on the Cob with Herb Butter

This grilled corn on the cob is the perfect side dish for any St. Patrick’s Day BBQ. The corn is grilled to smoky perfection, then slathered with a flavorful herb butter that enhances the natural sweetness of the corn. The fresh herbs bring a touch of brightness, making this simple yet delicious side dish a crowd-pleaser.

Ingredients:

• 6 ears of corn, husked
• 1/2 cup unsalted butter, softened
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh chives, chopped
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp lemon juice (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the corn with a little olive oil and season with salt and pepper.
3. Place the corn directly on the grill and cook for 10-12 minutes, turning every 2-3 minutes, until the kernels are charred and tender.
4. While the corn is grilling, mix together the softened butter, parsley, thyme, chives, garlic powder, salt, and pepper in a small bowl. If you like, add a squeeze of lemon juice for a refreshing citrus note.
5. Once the corn is grilled, remove it from the grill and immediately brush the herb butter generously over the hot corn.
6. Serve the corn with extra butter on the side for guests to enjoy.

Grilled corn on the cob is a quintessential BBQ dish, and adding a herbed butter with fresh herbs and garlic makes it even more delicious. The slight smokiness from the grill pairs beautifully with the rich and savory butter, making it a perfect side to complement any main BBQ dish. Whether served with grilled meats or as a standalone snack, this dish is a St. Patrick’s Day winner.

BBQ St. Patrick’s Day Grilled Irish Sausages with Mustard Sauerkraut

These grilled Irish sausages are a flavorful and hearty addition to your St. Patrick’s Day BBQ. The sausages are charred to perfection on the grill, and the tangy mustard sauerkraut topping brings a delightful contrast to the savory sausage flavors. This dish is a fantastic choice for a crowd and pairs wonderfully with a cold pint of Guinness.

Ingredients:

• 6 Irish sausages (such as bangers or Cumberland)
• 2 cups sauerkraut, drained
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp caraway seeds (optional)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Grill the sausages for 8-10 minutes, turning occasionally until they are golden brown and cooked through. Make sure they reach an internal temperature of 160°F.
3. While the sausages are grilling, prepare the mustard sauerkraut topping. In a skillet, heat the olive oil over medium heat. Add the sauerkraut, Dijon mustard, apple cider vinegar, and caraway seeds (if using). Cook for 5-7 minutes, stirring occasionally, until heated through and slightly caramelized.
4. Season the sauerkraut with salt and pepper to taste.
5. Once the sausages are done, remove them from the grill and place them on a serving platter.
6. Spoon the mustard sauerkraut mixture over the grilled sausages and serve immediately.

The smoky, juicy Irish sausages pair perfectly with the tangy, mustard-infused sauerkraut. This dish is a great combination of savory and tart, with the sausages providing a rich flavor and the sauerkraut adding an extra kick. It’s a simple yet satisfying dish that brings a traditional Irish touch to your BBQ celebration.

BBQ St. Patrick’s Day Grilled Fish Tacos with Cabbage Slaw

These grilled fish tacos are a lighter and refreshing option for your St. Patrick’s Day BBQ. The fish is grilled with a smoky seasoning and paired with a tangy cabbage slaw for a crunchy contrast. This dish is fresh, flavorful, and perfect for a lighter alternative at your St. Patrick’s Day gathering.

Ingredients:

• 4 white fish fillets (such as cod or tilapia)
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 small red cabbage, shredded
• 1/2 small green cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp lime juice
• 1 tsp honey

Instructions:

1. Preheat your grill to medium-high heat.
2. Drizzle the fish fillets with olive oil and season with paprika, garlic powder, cumin, salt, and pepper.
3. Grill the fish for 3-4 minutes per side, or until the fish flakes easily with a fork.
4. While the fish is grilling, prepare the cabbage slaw by combining both red and green cabbage in a large bowl. Add the chopped cilantro, mayonnaise, apple cider vinegar, lime juice, and honey. Toss to combine and season with salt and pepper to taste.
5. Warm the corn tortillas on the grill for about 1 minute per side.
6. Once the fish is grilled, flake it into large chunks and divide it among the tortillas. Top with the cabbage slaw and serve with extra lime wedges.

Grilled fish tacos offer a lighter, fresh option for your St. Patrick’s Day BBQ. The smoky seasoning on the fish is balanced by the tangy, crunchy cabbage slaw, creating a dish that’s both vibrant and satisfying. These tacos are perfect for those looking for a healthy, flavorful addition to their BBQ spread, and the zesty lime adds an extra punch of brightness.

Note: More recipes​ are coming soon!