Grilling Tips

Place crumpled newspaper in the bottom of the grill, and top with charcoal briquetes to form a pyramid. Add lighter fluid if desired. Light the newspaper and open the vents underneath. Charcoal should be ready to cook on when the briquetes have a light gray ash on them in about 25 minutes.

Close down the vents partway, add the top grill, place the food on the grill, cover and cook.

Cooking with the lid on reduces cooking time and seals in the flavors.

Use long handled tools and wear barbeque mits.

Never add lighter fluid once you have started the fire.

Oil the grill before you begin to keep food from sticking.

Let the charcoal completely burn out when finished, and only dump into a metal can once it is fully cooled.

Tangy BBQ Sauce

2 teaspoons seasoning salt

1 tablespoon minced garlic

2 tablespoons minced onion

2 tablespoons butter

1 cup catsup

1/4 cup lemon juice

2 tablespoons brown sugar

2 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

Dash pepper

Heat all ingredients together in saucepan.

Wisconsin Beer Brats - yield: 5 servings.

• 1 pound fresh Johnsonville bratwurst
• 2 onions, thinly sliced
• 1/2 cup butter
• 4 cans or bottles of beer (12oz ea) (try Leinekugel's)
• 3/4 teaspoon ground black pepper
• 5 bakery style brat buns

Directions:
1. Place brats in a large stock pot with the onions, butter, and beer. Use medium heat, and simmer for at least 15 to 20 minutes, but for better results and flavor try an hour minimally. Preheat grill for medium heat. Lightly oil grate.
2. Low and slow is the only way to grill brats. Wait until the coals are engulfed with white ash before placing the brats on the grate. If you are grilling with gas, start the flame at medium, then reduce to low when the brat juices start to flow.
3. Watch the brats closely, turning them every few minutes. Rotate the links from hotter to cooler portions of the grill as they cook. DO NOT POKE THEM: To retain juices and flavor, always use tongs instead of a fork when turning brats, to avoid piercing the casing.
4. Brats are best when slighty burned on the outside, but consider them done when casing is evenly browned and a bit crisp and they've been on the grill for about 25 minutes, or when the internal temperature reaches 180ºF.
5. Use a good quality roll, don't use hotdog buns!
6. Lift the cooked onions out of the brat pot that you boiled them in, with a slotted spoon, and add the ale-soaked onions to the sandwich for the best beer flavor!
7. Sauce: Some people eat their brats with barbeque sauce, and some covered in saurkraut with mustard and onions. In Sheboygan, natives eat brats two at a time, both links tucked side-by-side into a crusty round roll slathered with coarse-ground brown mustard and topped with dill pickle slices and thinly sliced raw onions. Either way, summer and Wisconsin, means brats on the grill.


Recipe details from: www.cheeseheaduniversity.com

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