Beer Boiled Bratwursts

The hardest days for me to come up with a new recipe are Monday and Wednesday. I have school until 7pm on these days and therefore I have to find meals that I can prepare in advance for reheating, a crock-pot meal or something totally elementary that my husband that tackle all on his own (if it has more than about 5 ingredients or steps he opts for fast-food). This is a struggle for me because I still want them to be delicious and comforting. So tonight we are having brats - good old German Sausages. Everyone loves them and they are super easy.


6 Fresh German Pork Bratwursts (I usually buy them from the deli section of Sprouts, but I am sure that most supermarkets offer fresh bratwursts at the deli counter - they are WAY better than the prepackaged ones. Just go for it!)
2 Cans of Fosters Beer (I buy the fosters because it is cheap and I can buy it in an individual HUGE can, since I don't need it for anything else. You can use any beer really, but we have found that there is not much difference in flavor between them in this recipe)
6 Hot dog buns
2 yellow onions
1 T. Olive Oil
Brown mustard
Sauerkraut (heated)

In a large stockpot pour the beer over the bratwursts. Boil on high for a minimum of 30 minutes. The beer will foam up, so be sure to have a large stockpot. When the brats are cooked through remove them from the liquid and take them to the outdoor grill and kiss them on each side with the hot grill. Crisp-up the outside.

While the brats are boiling, cut the onion in half length wise and them slice into 1/8 inch half-rings. In a medium skillet over med-high heat, warm the oil. Add in the onion and a dash of salt & pepper. Saute until the onions are golden and caramelized.

When brats are done on the grill. Put them in the bun with the mustard, onions and kraut. enjoy.

Beer Can Chicken

I know this is called Beer Can Chicken but it is just as amazing with cream soda instead of beer. I know that sounds like a weird switch but it works (and in all actuality, I think I prefer it with the cream soda). But this is delicious.

1 whole chicken

Make rub in a small bowl with the following ingredients:
1 t salt
1 t paprika
1 t rosemary
1 t thyme
1/2 t lemon zest
1/2 t pepper


Open the beer can and pour out about half the beer.  Put the following ingredients into the beer can so they will flavor the steam



Put the bird on the grill, balancing the bird on its two legs and the can, like a tripod.  Grill over indirect medium heat until the juices run clear and the internal temperature registers 170 degrees in the breast and 180 degrees in the thickest part of the thigh. (1  to 1 1/2 hours).  Carefully remove the chicken and can from the grill (do not spill the contents of the beer can, as it will be very hot).  Let the chicken rest for about 10 minutes before lifting from the beer can and cutting into serving pieces.
Using a can opener, make 2 more holes in the top of the can.  Place the beer can on a solid surface.  Plunk the chicken cavity over the beer can. 1 T rosemary
1 clove of garlic
Juice of one lemon
1 t dried thyme
1/2 t red pepper flakes remove the neck a giblets and any excess fat from the chicken.  Lightly rub the chicken all over with 2 T. olive oil.  Season the chicken inside and out with the rub.  Tuck the tips of the wings behind the chicken's back

Dad's Grilled Flank Steak

ummmm, delicious. I have never had a marinade flavor a meat like this one does. It tastes amazing, smells amazing and it IS amazing. Plus, this is a grilled recipe, which is super handy because usually someone else does the bbqing. I usually like to serve this with twice baked potatoes and some grilled asparagus. mmmmm.



1 to 1 1/2 lb flank steak

Marinade:
1/2 c. light soy sauce (full sodium works fine too - just don't blame me when you are all swollen from water retention)
1/2 c. orange or pineapple juice
3 T. dijon style mustard
2 T. grated fresh ginger or 1 tsp ground ginger
2 T. tomato paste or ketchup
1 t. ground cumin
1/2 t. black pepper
2 small cloves garlic - minced

In a ziploc bag mix together all the marinade ingredients. Add the flank steak and allow to marinade 4-8 hours.

When you are ready to eat: heat up the BBQ, grill the flank steak on each side 8-12 minutes or until desired doneness (8 minutes per side = medium). Remove from heat and cover with foil for about 5 minutes to allow to rest. Cut the steak into slices on the bias.  Serve.