Friday, February 26, 2010

Cider-Simmered Brats with Apples and Onions

Serves: 5Prep time: 15 minutes

Way to grill: direct high heat (450° to 550°F) and direct medium heat (350° to 450°F)Grilling time: about 45 minutes

Special equipment: 2 large disposable foil pans


2 tablespoons apple butter

2 tablespoons Dijon mustard

2 tablespoons whole-grain mustard
2 bottles (12 ounces each) hard apple cider

2 medium yellow onions, halved and cut into 1/4-inch slices

5 fresh bratwurst, pierced several times

1 tablespoon brown sugar

5 submarine sandwich buns, halved lengthwise

2 Granny Smith apples, cored and thinly sliced

Before cooking, prick several small holes in each bratwurst to prevent them from bursting open.

1. In a small bowl mix the mustard ingredients. Cover and let stand at room temperature until ready to serve.

2. Prepare the grill for direct and indirect cooking over high heat. Brush the cooking grates clean. Put the hard cider, onions, and bratwurst in a large disposable foil pan. Place the pan over direct high heat and bring the liquid to a simmer. Keep the grill lid closed as much as possible. Continue simmering until the brats are evenly colored and have lost their raw look, about 20 minutes, turning them occasionally. If the liquid starts to boil, move the pan over indirect heat to prevent the bratwurst from splitting open.

3. Lower the temperature of the grill to medium heat. Transfer the brats to another large disposable aluminum pan. Strain the onions in a colander over the pan with the brats (the liquid will keep the brats warm while you cook the onions). Return the onions to the original pan and stir in the brown sugar. Cook the onions over direct medium heat, with the lid closed as much as possible, until they are golden brown, about 15 minutes, stirring occasionally. Move the onions over indirect heat to keep them warm.

4. Remove the brats from the liquid and grill them over direct medium heat until browned, 6 to 8 minutes, turning once or twice. During the last minute, place the buns on the grill to toast.

5. Place the brats in the buns. Spread each with the mustard, and top with the glazed onions and a few apple slices. Serve hot.

Wednesday, February 10, 2010

Rave Worthy Rubs

Ultimate BBQ
Mix together:
1 1/2 TBS kosher salt
2 TBS light brown sugar
3/4 Cumin
1 1/2 TSP chili powder
1 1/2 TSP black pepper
1/2 TSP cayenne pepper
2 TSP paprika
1 1/2 TSP granulated onion powder
1 1/2 TSP granulated garlic

Citrus and Herb
4 TBS kosher salt
4 TSP black pepper
2 TBS fresh lemon zest
2 TSP dried marjoram
4 TSP dried thyme
1/2 TSP ground coriander

Spicy Chipotle
4 TBS Kosher Salt
2 TSP smoked paprika
4 TSP ground chipotle chile pepper
1 TSP ground oregano
1 TSP granulated garlic
1 TSP ground coriander
2 TBS sugar

Add a burst of flavor to grilled chicken, steak and seafood with these easy-to-make spice rubs!

Tuesday, February 9, 2010

Winter Grilling

This winter has been un-seasonably cold, which usually wouldn't deter me from grilling, but it's also been SUPER rainy. So here is my problem, If I were to put my grill out in the grass like I normally do the legs & wheels would sink into thick nasty mud. So, the poor black weber just sits on my patio (which is enclosed, so I can't grill on it). I wish I had a big cement slab out there, but no such luck.

I DID grill turkey burgers the other day, inside on my grill pan and they were great. (recipe to follow soon).

Any tips for winter grilling?