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Post Info TOPIC: This weekends grilling
Drac


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This weekends grilling
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Afternoon all,

Since they put this new forum up I feel that I need to put up some of this weekends cooking. 

This weekend’s lunch was brats on the grill with precooking some chicken for lunches next week.  Here is my beauty, a large Green Egg.



chicken2.jpg

The chicken and brats ready to g on the grill.  I normally make my own brats but haven't had the time lately so Johnsonville to the rescue.  The seasoning is a garlic, pram one I get at the local Ren Fair.

grilledchicken.jpg

brats.jpg

I'd say they came out ok.

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Here are some past grilling endeavors with some home-made brats and Italian sausage.  I'm hoping to please those Wisconsin folks among us.

Drop the sausage on the grill.


brats1.jpg

On the flip side.

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And serving them up.

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Hopefully this week will be returning to our regularly scheduled Scottish food.

I'm hoping to get several froms of scones done up.  I want to try several different recipes.  Last time I did some up I used Bisquik and everyone went nuts over them.  Go figure.  Do it the quick and easy way and they love it.  Do it the long evolved way and they give a polite it's ok.

Jim


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Wood Badger


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We Wisconsinites usually boil our brats in beer and onions first, it gives them a better taste and keeps them moist.  We use the onions to place on the brats after they come off the grill.
Love your grill, it looks unique.

And thanks for thinking of us "Cheeseheads" wink

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Richard R. Barden
Drac


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I've done that style as well but I'm not a beer drinker and like the sage Alton Brown says "Water doesn't bring any flavor to the game."

The grill is a commercial version of a kamado barbecue grill from Japan. A ceramic grill. It is very effecent. You can smoke a whole set of ribs, a brisket or any number of dishes on one chimney of charcoal. I can grill 4 or 5 meals per fill. Unfortunately it's heavy (over 200lbs) and runs a couple pennies but it work like a water smoker when doing low and slow. It can also get up to 700F for that real good sear crust on a steak.

Jim

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Wood Badger


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thanks for the info on the grill....I think I'll stick with my Weber, it's not as heavy and I can move it out of the sun if I need to blankstare

Haven't been home much lately to do any grilling, maybe later on this summer.



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Richard R. Barden
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