Brat Burgers w/spicy slaw

On a personal note: I’ve made Brat Burgers before but not with the spicy beer slaw.

Brat Burgers w/spicy slaw
Print Recipe
Servings Prep Time
5 people 20 minutes
Cook Time Passive Time
6 minutes 4 hours
Servings Prep Time
5 people 20 minutes
Cook Time Passive Time
6 minutes 4 hours
Brat Burgers w/spicy slaw
Print Recipe
Servings Prep Time
5 people 20 minutes
Cook Time Passive Time
6 minutes 4 hours
Servings Prep Time
5 people 20 minutes
Cook Time Passive Time
6 minutes 4 hours
Ingredients
Servings: people
Instructions
  1. In a large bowl, add the cabbage together with the onion and bell pepper.
  2. In a small saucepan, combine the mustard, vinegar, beer, ketchup, sugar, hot sauce, garlic salt and cayenne.
  3. Over a medium heat bring the mixture just to a boil. Pour the sauce over the cabbage and toss until well coated. Chill covered for at least 4 hours, overnight is best.
  4. Remove the bratwurst from its casings and form ten small patties.
  5. Fire up a full chimney of Original Kingsford® Charcoal, or light a pile of about 100 briquets. Configure the coals for a two-zone fire, placing the briquets on one half of the charcoal grate to create a hot zone for grilling and a cool zone for moving the burgers during flare-ups. Adjust the bottom grill vents for medium-high heat cooking, approximately 400–425°F.
  6. Cook the patties for 3 on each side or until an internal temperature of 160°F is reached.
  7. Lightly toast the rolls. Top each of the buns with a burger and slaw. Serve immediately.
Recipe Notes

Credit: Chris Lilly

Read more at Kingsford.com

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Bacon Wrapped Hot Wings

Picture: Kingsford.com
Picture: Kingsford.com

Bacon Wrapped Hot Wings
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
1 hour
Servings Prep Time
4 people 10 minutes
Cook Time
1 hour
Bacon Wrapped Hot Wings
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
1 hour
Servings Prep Time
4 people 10 minutes
Cook Time
1 hour
Ingredients
Sriracha Ranch Dipping Sauce
Servings: people
Instructions
  1. Sriracha Ranch Dipping Sauce directions: Combine ingredients in a small bowl and blend well. Refrigerate until ready to use.
  2. Prepare grill for two-zone cooking, placing preheated charcoal briquets on one side of the bottom grill grate to create a hot and a cool zone. Add 2–3 chunks of your favorite smoking wood to the charcoal and replace the top grate on the grill. Adjust bottom vents to bring the grill temperature to approximately 350°F.
  3. Season drummettes liberally with BBQ dry rub seasoning and wrap each wing tightly with ½ slice of bacon.
  4. Place the bacon wrapped drummettes seam-side down on the cool half of the grill and cover the grill. Allow the drummettes to smoke for approximately 1 hour until the chicken has reached an internal temperature of 165° and the bacon is browned and crisp.
  5. Serve immediately with Sriracha ranch dipping sauce.
Recipe Notes

Credit: Clint Cantwell, Kingsford.com Editorial Director

Kingsford.com

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Armadillo Eggs

Something easy to make for your next tailgate party.

Armadillo Eggs
Print Recipe
Jalapenos, sausage, bacon... What more can you ask for? Cream Cheese?
Servings Prep Time
24 eggs 20 minutes
Cook Time
1.5 hours
Servings Prep Time
24 eggs 20 minutes
Cook Time
1.5 hours
Armadillo Eggs
Print Recipe
Jalapenos, sausage, bacon... What more can you ask for? Cream Cheese?
Servings Prep Time
24 eggs 20 minutes
Cook Time
1.5 hours
Servings Prep Time
24 eggs 20 minutes
Cook Time
1.5 hours
Ingredients
Servings: eggs
Instructions
  1. Set your smoker / grill set up for low-and-slow cooking over indirect heat (approximately 250°F), filling the water pan about halfway with warm to hot water.
  2. Mix together the cream cheese, cheddar cheese and garlic until well blended. Taste and add salt if needed.
  3. Remove the stems from the jalapeños and cut in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half, so one jalapeño should get you 4 quarters
  4. Place about a teaspoon of the cream cheese filling in each jalapeño quarter.
  5. Take about ⅓ cup of the sausage and pat it into a 3-inch circle and place the stuffed jalapeño in the center of the sausage.
  6. Wrap the sausage around the stuffed jalapeño until it’s completely covered, and form into an egg shape.
  7. Wrap each egg with one strip of bacon making sure the seam is down.
  8. Season each egg with dry rub.
  9. Place sausage wrapped jalapeños on cool side of the grill if grilling or place in smoker.
Recipe Notes

Recipe from Kingsford Charcoal

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Mexican Street Corn

Mexican Street Corn
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
10 minutes
Mexican Street Corn
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Set your grill for indirect cooking. For a charcoal grill that means hot coals on half the grill. Gas grill turn on half the burners for a hot and cold zone. Let the grill heat up for 10 to 15 minutes then clean and oil the grill grates.
  2. While grill heats up, combine mayonnaise, sour cream, chili powder, garlic, and cilantro in a large bowl. Stir until well mixed.
  3. When grill is hot, lightly coat corn with olive oil, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides. If some of the corn chars faster than the others, move it over to the cool side of the grill to keep warm while the others char.
  4. Move charred corn to a plate, slather all over with mayonnaise mixture, coat corn with crumble cheese and serve with lime wedge.
Recipe Notes

You may use feta or goat cheese instead of queso fresco

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Turkey Brine

Why should you brine your turkey? Simply it adds some flavor and keeps the white meat moister and protects it from over cooking.

Do not use a self basting turkey. If you intend to brine your turkey buy a fresh or frozen turkey that has not been injected with a solution of water, salt, and other flavorings. This turkey will be a “blank canvas” on which you can apply whatever flavors you like. You do not want to use a turkey that says, “Contains up to X% of a solution to enhance juiciness and tenderness.”

Sone people have brined self-basting turkeys and have reported good results. If you want to brine a turkey, I always recommend that you buy a regular turkey that is not self-basted so you have complete control over the flavor and moisture you’re added to the meat. However, if you can’t find a regular turkey at your supermarket, give a self-basting turkey a try.

Turkey Brine
Print Recipe
Servings Prep Time
15 lb turky 20 minutes
Cook Time Passive Time
5 minutes 8 hours
Servings Prep Time
15 lb turky 20 minutes
Cook Time Passive Time
5 minutes 8 hours
Turkey Brine
Print Recipe
Servings Prep Time
15 lb turky 20 minutes
Cook Time Passive Time
5 minutes 8 hours
Servings Prep Time
15 lb turky 20 minutes
Cook Time Passive Time
5 minutes 8 hours
Ingredients
Servings: turky
Instructions
  1. Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F.
  2. In a large non-reactive container, combine the cold apple juice mixture with the remaining ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel.
  3. Put the turkey in the brine breast side down. Place a heavy plate or bowl on top to keep the bird submerged, if necessary.
  4. Brine the turkey, in the refrigerator, for 18 - 24 hours.
Recipe Notes

Since brining does not preserve meat, the turkey and the brine solution must be kept below 40°F throughout the entire brining process.

After brining, rinse the turkey thoroughly inside and out, and pat dry with paper towels.

Rest the turkey for an hour and place into a 350 oven. Better you, place the turkey on a tray and place it back in the fridge for 16 - 24 hour then let it sit at room temperature for an hour before placing in a 350 degree oven.

I got this recipe fron the Virtual Weber Bullet Forum several years ago and have used it since.

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Honey Dijon BBQ Sauce

Honey Dijon BBQ Sauce - unfinished
Print Recipe
A quick and easy honey Dijon barbecue sauce.
Servings Prep Time
2.5 cups (about) 5 minutes
Servings Prep Time
2.5 cups (about) 5 minutes
Honey Dijon BBQ Sauce - unfinished
Print Recipe
A quick and easy honey Dijon barbecue sauce.
Servings Prep Time
2.5 cups (about) 5 minutes
Servings Prep Time
2.5 cups (about) 5 minutes
Ingredients
Servings: cups (about)
Instructions
  1. Combine all ingredients in a mixing bowl. Whisk together thoroughly.
  2. May be used as a basting sauce towards the end of cooking, but be careful with direct flame so not to burn the honey.
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What is Barbecue?

Barbecue is many things to many people. It is a noun as in, “Let’s eat  some barbecue.” A verb as in, “Let’s barbecue some chicken.” You get the idea.

What is it really? Dictionary.com defines barbecue as…

noun
1.
pieces of beef, fowl, fish, or the like, roasted over an open hearth, especially when basted in a barbecue sauce.
2.
a framework, as a grill or a spit, or a fireplace for cooking meat or vegetables over an open fire.
3.
a dressed steer, lamb, or other animal, roasted whole.
4.
a meal, usually in the open air and often as a political or social gathering, at which meats are roasted over an open hearth or pit.

verb (used with object), barbecued, barbecuing.
5.
to broil or roast whole or in large pieces over an open fire, on a spit or grill, often seasoning with vinegar, spices, salt, and pepper.
6.
to cook (sliced or diced meat or fish) in a highly seasoned sauce.
verb (used without object), barbecued, barbecuing.
7.
to cook by barbecuing or to entertain at a barbecue:
If the weather’s nice, we’ll barbecue in the backyard.

Confused? In the barbecue hardcore community barbecue means to to cook “low and slow”. Meaning a low temperature over a long period of time. When George A. Stephen Jr invented the gril it has become known as a barbecue grill or barbecue for short.

Grills are used for hot and fast cooking such as hot dogs, hamburgers, steak, etc. Any small cuts of meat. Smokers are used for low and slow cooking of big cuts of meat such as pork shoulders, beef briskets, ribs, etc. Depending on the size and weigh these could take up to 16 hours to cook.

To confuse things even more you can smoke (low and slow) on a grill and you could grill (hot and feast) in a smoker. However, they aren’t really designed to do both.

Greek Ribs

 

 

After a while of making the same old Memphis or St. Louis style ribs I wanted something different. I came across this recipe for Greek Ribs and thought, “Why not!”

Greek Ribs
Print Recipe
Servings Prep Time
6 people 25 minutes
Cook Time Passive Time
1 - 1.25 hours 6 hours or over night
Servings Prep Time
6 people 25 minutes
Cook Time Passive Time
1 - 1.25 hours 6 hours or over night
Greek Ribs
Print Recipe
Servings Prep Time
6 people 25 minutes
Cook Time Passive Time
1 - 1.25 hours 6 hours or over night
Servings Prep Time
6 people 25 minutes
Cook Time Passive Time
1 - 1.25 hours 6 hours or over night
Ingredients
Servings: people
Instructions
  1. Remove membrane from the back of the ribs. Slip a dull knife (like a butter knife) under the membrane and a bone. Gently pry the membrane up until you slip a finger under the membrane. Pull the membrane from the slab of ribs. You may need to use a paper towel to keep the membrane from slipping from your fingers.
  2. Cut into single ribs.
  3. Place ribs in a large ziplock bag.
  4. Mix ingredient together in a bowl and pour marinade over the ribs
  5. Seal bag getting most of the air out. "Squish" the ribs around making sure to get them coated the marinade.
  6. Refrigerate the bag of ribs 4 hour to overnight turning bag over every so often ensuring marinade reaches all sides of the rib.
  7. Spray your disposable pan and arrange ribs on pan in a single even layer. Use 2 pans if necessary.
  8. Put soaked wood chips on charcoal and place grill pan on grill rack and close cover. Cook for 15 minutes then lower the heat to medium. Cook until ribs are tender about an hour.
Recipe Notes

Set your grill up for medium high indirect heat.

Note: You may put the marinade in a pot and bring it to a boil for at least 30 seconds. Then you can use it to baste the ribs as they cook.

Note: If you are doing ribs in 2 batches, you can move the ribs into a 300 degree oven after the first 15 minutes of smoking. That way you don't have to wait so long between batches.

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