Archive for the “The Grill Master” Category

Having a bratwurst or 6 is a great way to have a steady standby in case whatever else you cook on the grill just isn’t enough to satiate your guests ravenous hunger. I like to consider it a dessert. Whatever the case, make sure to perfect the brat. It should be the easiest, simplest, and most delicious item in your repertoire.

Brats

  1. Fill your favorite pot with beer, yes, beer. Different beers will give the brats a slightly different taste. Don’t be afraid to crack open a darker, heartier beer. But using the cheap Coors Light will do too. 2 or 3 beers will be enough for 5 or 6 brats.
  2. Toss in a handful of brats
  3. Bring beer brats to a boil. The goal here is to fully cook the brats in the beer
    • It only takes about 10 minutes post boil, give or take
    • You are going to want to keep an eye on these, as the beer has a tendency to make a frothy mess.
  4. Once fully cooked throw them on the grill (this is the grill master logs)
  5. Slowwwwwww cook. I recommend giving them just enough heat to keep warm, tho enough smoke to choke a chain smoker.
  6. Once they are a golden brown, they are finished.

A few tips

  • If you have mistaken a hotdog with a brat, get the fuck out. You are banned from everything cool in life.
  • Don’t you dare poke it with a fork at any time during the cook. You will have effectively drained all the delicious.
  • If you aren’t sure if it’s done cooking in the beer, go ahead and leave it in for an extra minute or two. Same goes for the grill.
  • If your brat shrivels like a raisin, you’ve cooked it too long.
  • Compliment your brat with a gourmet mustard

Feel free to get creative. I wrapped this one in bacon. It was unnecessarily delicious!

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Ok, I started a new series of entries to document my triumphs cooking on my grill. I have been grilling for a couple of years now, and feel well versed enough to share some of these with the world.

Ribs

  1. Rub select seasoning on the meat side
  2. Fashion a trough out of tin foil, put the trough on grill. Add a beer bath with same select seasoning.
  3. Put the ribs in beer bath, meat side up, tendon side down. Close boil bag.
  4. Have the heat as low as your grill will go.
  5. Close grill and ignore.
  6. Soak ceder chips.
  7. 2 hours later, open grill, take out ribs, keep the beer bath close, and add ceder chips to flame to get a good smoke zone going. Put directly on grill meat side down.
  8. Smoke for another hour. Every once in a while it is a good idea to throw some beer on the ceder chips so they smoke and not just burn. Also, have a spoon handy so you can throw a little used beer bath on the ribs to keep ’em moist.
  9. Re-rub and caramelize last 15-30 minutes. I used a jalapeno BBQ sauce along with my seasoning.

I also cooked a little bread with the same seasoning and sauce and threw that on the grill for the last 5 minutes.

Judge for yourself on whether it turned out.

Stop on by and I’ll cook some ribs for us. Just make sure to give me about 4 hours notice…

One more thing. One of the top searches that brought up my blog today is “and that is why I only do cocaine.” Thought that was worth a share.

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