'Tis the Season To Be Grillin'.
Summer is upon us, turning officially into that season just before your cooler arrives this weekend. We have instructed Isiah at our custom butcher shop to accommodate that change by making more grillable cuts. So you’ll find more of these in your cooler this month and even more in July and August until we reach the cooling days of Fall in late September when you return to the kitchen with pot roasts and First Northern Chili. For now, keep your kitchen cool by turning to the outdoor grill.
We served beer brats along with weenies, watermelon and peaches at the Open Farm earlier this month (it was great to meet 62 of you) and they were popular to say the least. We have asked Isiah to pull the link size back to a 6 inch length so that it fits a hot dog bun or baguette. Here’s the easy-as-pie recipe.
Beer Brats & Summer Grilled Chicken
Slice desired quantity of onions and saute in butter. Add brats, cover with beer (we prefer a heavier beer, but any old beer will do). Boil for say 15 minutes, remove brats but keep beer warm. Throw on the grill until a nice browning is accomplished. Return to beer until ready to serve, with or without beered onions.
For a nice addition, grill peppers too - sweet, mild or spicy. Cut into strips to be added to your brat dog po’ boy. While at it, you might as well grill the bun too and if you happen to spread the bun with a garlicky butter first, you’ll be sitting on top of the grilling world. Cooking is fun and therapeutic, don’t you agree?
What about the big fat hen in your cooler. Do you have to cut it in pieces to grill it? No. In fact it's better to simply butterfly it with shears or scissors — cut along the spine then cut through the breastbone. Lay it flat on the grill and take it from there. When it is finished, it will be easy to pull off into pieces for the table.