Boogity,Boogity Brats
One problem with cooking Bratwurst is that they tend to get charred on the outside and
raw in the middle. This recipe
will not do that because they are fully cooked before they
even hit the grill.
1 Case Beer
6 Bratwurst
6 Buns
1
Large Onion (Chopped)
2tsp. Minced Garlic
1tsp. Brown Sugar
Couple Plops of Mustard
3tbs. Butter
Prepare Brats at home, preferably the night before. Open a beer and start drinking.
Poke several
holes in the Bratwurst using a fork. Place all ingredients except the beer
in a large pot.
By now you should be thirsty, open a beer for yourself and start drinking. Pour enough of the other
beer into
the pot to cover all of the ingredients. Heat on Medium-high until boiling. Boil
for 25-30 Minutes stirring occasionally.
This will most likely smell up your house, so it
is best to do it outside. Take out the Brats and place in a container
until ready to grill.
Strain the onions and save them.
Now it is time to grill. Open a beer and start drinking. Grill your Brats until they are
golden Brown.
At the same time, put the strained onions on some tin foil and heat them.
For the last couple minutes you may also
toast your bun. Drink a beer and enjoy!
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Fan Fuel
1 Cooler
3 Bags Ice (cubes)
1 Case Beer
Remove cans from recycleable cardboard holder. Place cans in cooler, intermingling
with
ice cubes. Chill 45 minutes and serve.
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Green Flag Burgers
½ small onion
1 tablespoon Worchestershire sauce
½ teaspoon seasoning salt
4 slices Colby jack cheese
1 pound
ground beef or turkey
Chop the onion into fine pieces. Mix meat with onion, Worchester sauce, and seasoning salt.
Mix thoroughly and form
into patties. Preheat grill. Grill to desired doneness. Top burgers
with cheese and serve on a bun.
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Caution Flag Burgers (hot & spicy)
1 pound lean ground beef
1 small onion, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon steak
sauce
2 teaspoons TABASCO brand pepper Sauce, divided
3/4 teaspoon salt
1 tablespoon butter or margarine, melted
4
hamburger buns, split
Lettuce leaves
Tomato slices
Slice of PepperJack cheese
Preheat grill. In a large
bowl, combine ground beef,
onion, parsley, steak sauce, 1 teaspoon of Tabasco sauce,
and salt; mix well. Shape
mixture into four 1/2-inch-thick patties.
Combine butter and remaining 1 teaspoon Tabasco sauce; brush
on burgers.
Grill burgers 4 to 6 inches from heat for 3 to 4
minutes on each side or until cooked to desired doneness.
To serve,
place lettuce and tomato and pepperjack cheese on buns and top with burger.
Makes 4 servings.
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Dega' ? Can Chicken
One large roasting chicken
can of beer (your favorite)
4 crushed cloves of garlic
olive or other vegtable oil to rub down chicken your favorite meat rub
Drink half of the beer. Cut the top of the
can of
beer off with a can opener or a pocket knife.
Insert the crushed garlic and oil in the can.
Rub
the chicken up with oil and then with the
rubbing herbs. Inject meaty part of chicken with liquid (mixture of oil, herbs
and spices)
Now, insert the prepared can of beer in the chicken and place it on the screen
of the grill standing up
with the help of the can 'o beer inside it. Grill it with the top
on till you can shake hands with the bird- when
the
chicken is done, it's wings will move quite loosely
and threaten to come off when you give 'em a shake.
This
is a very cool way to cook a chicken- the breast
steams from the inside, but is nice and crisp on the outside.
Plus
it looks so damn wierd, that your guests will think
you're off your rocker- that is until they try it.
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Hideo Fukutomi Chicken
Chicken breast pieces
red pepper
yellow pepper
green pepper
onion
Chop all into bite size chunks.
Marinade
fro about 1/2 hour in Moore's Marinade (it is the official
marinade of talladega speedway).
Then alternate on the kabob
sticks.
Grill turning over for about 15 minutes.
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Off-Season Kabobs
MIX 1/2 cup KRAFT Barbecue Sauce,1/4 cup canned crushed pineapple and a crushed garlic clove to make marinade.
Marinate
cubed,boneless,skinless chicken breasts (1/4 pound per person) for about an hour in a large glass dish or resealable plastic
bag.
Remove chicken from marinade;discard marinade.
SKEWER chicken,chunked pineapple,peppers,onions and zucchini alternately.
GRILL
for 12-15 min. or until chicken is cooked through,turning once.
(Soak wooden skewers in water before skewering chicken
and vegetables to prevent skewers from burning.)
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Happy Harvick Cob
Peel back husks, remove silk, soak in cold water for about 10 minutes.
Pull husks back up around the cob, grill until
soft usually
around 20 minutes.
Can put seasonings and/or spices on cob before pulling husks back up.
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Roush Drivers Nutter-Butter Chicken
1/2 cup creamy or chunky peanut butter
1/2 cup water
1/4 cup soy sauce
4 garlic cloves, minced
3 tablespoons
lemon juice
2 tablespoons brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
4 boneless
skinless chicken breast (1-1/4 pounds)
2 cups sliced green onion tops
In a saucepan, combine the first
eight ingredients; cook and stir over medium-high heat for 5 minutes or until smooth.
Reserve half of the sauce.
Grill chicken uncovered, over medium-hot heat for 2 minutes; turn and brush with peanut butter sauce. Continue turning
and basting for 4-6 minutes or until juices run clear.
Place Chicken on serving plate; sprinkle with onion tops.
Serve with reserved sauce.
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