Beer brats are a super comfort food that’s easy to make and you end up with a bunch of them! If you like grilled sausage and you have never tried beer brats, then you need to try this recipe!
Directions
This recipe assumes 2 packages with usually 5 or 6 brats. First, chop the onion, pepper and garlic and add to a dutch oven or an 8 quart pot. Next add the butter to the pot and turn the heat to medium. Cook everything for about 5 minutes or until onions start to become translucent, then add the brats and the beer. Bring everything to a boil on medium high, then reduce back to medium. Allow beer to reduce down until ⅓ is remaining. This will take around 3 hours. At this point place brats on the grill to add color and fire flavor. Grill for about 5 minutes per side. Add a few hot dog buns with swiss cheese on the top rack for a few minutes. Place brats back into dutch oven and set burner on low. The brats are now ready to serve on buns topped with the onion and pepper mixture. As an alternative, skip the buns and serve with mashed potatoes.
Directions
First remove the seeds and dice 2 jalapeno peppers. Add the diced peppers to a large mixing bowl. Slice the remaining 2 jalapenos while leaving the seeds in. Set the jalapeno slices aside. Next, add the ground chuck and ground sirloin to the mixing bowl. Finally, add the shredded cheddar cheese, Worcestershire sauce and steak seasoning to the mixing bowl.
Mix the beef and ingredients together for about 1 minute until well mixed. Form the beef into 4 or 6 equal sized patties and place them on a cutting board. Add salt and pepper to the tops of the patties. Preheat your grill to 400 – 500 degrees and if you have any smoke chips or wood, use Mesquite.
Next melt a 1/2 stick of butter and brush the butter onto freshly sliced keiser buns. Next, add the jalapeno slices and 1/2 sick of butter to a small cast iron skillet. You can always skip this step and keep your jalapeno slices uncooked for that fresh crunchy effect.
When your grill is preheated, add the skillet of jalapeno slices to the grill. Next, grease the grill area and add the burger patties. Cook the burgers for 7 minutes, then flip and cook another 7 minutes. Stir the jalapeno slices and be sure to coat them with butter. Next, move the burgers to the top rack of your grill, flipping each patty once more, and cook them for another 2 to 4 minutes until they reach 160F. At this point, you may need to remove the jalapeno skillet depending on how done they look. Place 2 slices of cheddar on top of each burger. Next place the keiser buns on the grill. Allow everything to cook for another 2 minutes with the grill lid closed. Next, remove the buns and move the burger patties to the buns. Top the burgers with the jalapeno slices. For more kick add creamy horseradish sauce.
Grilled chicken pasta dishes are delicious and easy to make at home. Combining other elements on the grill such as onion, tomato, and artichoke takes chicken pasta to the next level. This recipe is very tasty as is, but you can customize it in many ways to bring out incredible flavor.
Directions
First, mince the rosemary and sage and set aside. In a small mixing bowl, add the chicken tenderloins and coat them lightly with olive oil. Add desired level of salt and pepper. Add about ¼ of the minced rosemary and sage. Mix the chicken until evenly covered with seasoning and herbs. Next peel and slice a white onion into ¼ inch slices. Coat both sides of the onion slices with olive oil. Add salt, rosemary and sage on both sides. Next wash and add the cherry tomatoes to a bowl. Coat with olive oil, salt, pepper, rosemary and sage. Mix the tomatoes until evenly covered with seasoning and herbs. Slide each tomato onto a metal skewer. Next drain 1 can of whole unseasoned artichokes. Cut each in half, then wrap one half at a time in a paper towel and squeeze. This will release any excess liquid stored in the artichoke. Add the artichokes to a bowl and season with olive oil, salt, pepper, and the remaining rosemary and sage. Slide each artichoke onto a metal skewer. Preheat your grill on low and if available, use pecan smoke chips. Once your grill is to temp (400 – 500) add the onion slices, tomatoes and chicken to the bottom rack. Add the artichokes and place them on the top rack. Cook for 7 minutes. Next start a pot of boiling water for the fettuccine. Add a dash of salt to the water and when it reaches a boil, reduce the heat to medium high and add the fettuccine. It is suggested to cook the full box of fettuccine but cook as much as desired. Next, flip the chicken, onion and tomatoes. Cook for another 7 minutes or until the chicken reaches 165 F. Once ready, pull from the grill and chop the chicken, onion, and artichokes into small bits. Cut the tomatoes in half. When the fettuccine is ready (10 minutes or so) drain and let cool. In a large pan, add the chopped chicken, onion, tomato, artichoke, and alfredo sauce. Heat on a medium temperature for about 5 minutes. When ready, add a serving of fettuccine to a plate and top with your desired amount of sauce.
Cooking garlic bread on the grill is something you can do out of convenience or just to impress your friends. It’s simple and easy so long as you keep your eye on the timer and do not overcook your bread. Grilled garlic bread makes an excellent side dish for just about any grilled meat or veggie.
Directions
First, peel and rough cut the garlic cloves adding them to a handy or mini chopper. If you do not have a handy chopper, mince the garlic by hand. Remove the leaves from 1 sprig of rosemary and add to the chopper. Add the olive oil to the chopper and power on the appliance until the contents are minced (about 45 seconds). Next, using a bread knife, slice the loaf of bread in half lengthwise, then cut in half widthwise. Next melt the butter in the microwave or stovetop and brush the butter on the bread. Spread the minced garlic rosemary mixture evenly on the bread. If you love garlic, rough chop more cloves and sprinkle on top of the bread. As an optional step, sprinkle kosher salt on the surface of the bread. Next preheat your grill to a low temperature. Once heated add the bread garlic side down and cook for 2 – 3 minutes over direct flame. Flip each bread and cook for another 2 – 3 minutes.
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