Summer Guide to Beer & Grilling
Prep and cook time
About 30 minutes
One 11 x 9 x 2 3/8 inch aluminum foil baking pan
2 to 3 beers
2 tablespoons butter
1 medium yellow or white onion, sliced
Put the pan right on the grill, careful not to singe your knuckle hair, pour in the beers and add the butter and onions. Then grill your Johnsonville Brats to a juicy, golden-brown perfection. Serve immediately to your hungry guests and place any remaining brats into the steaming hot tub. When folks are ready for seconds or thirds―or when stragglers show up late― grab a Johnsonville Brat out of the hot tub and enjoy!
The secret to this recipe is using panko―light Japanese bread crumbs. You can find panko in any good grocery store, usually in the spice aisle or wherever bread crumbs are stocked.
Prep and grill time
About 1 ¼ hours
Serves 8 to 10
1¼ pounds ground beef (80% lean)
1¼ pounds ground pork
2 cups panko bread crumbs
1 cup finely chopped yellow onion
1 large egg
1 teaspoon Worcestershire sauce
1 teaspoon granulated garlic
1 teaspoon dried tarragon
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ cup bottled barbecue sauce
¼ cup ketchup
1. In a large bowl, using your hands, gently combine the meat loaf ingredients. Divide the meat loaf mixture in half and form into 2 loaves, each about 4 inches wide and 6 to 7 inches long. Place the loaves on a sheet pan. Prepare the grill for indirect cooking over medium-low heat (about 300˚F).
2. In a small bowl mix the sauce ingredients. Set aside half of the sauce to serve with the meat loaf. Top each meat loaf with 3 tablespoons of the remaining sauce and coat thoroughly.
3. Brush the cooking grates clean. Using a metal spatula, gently pick up each loaf from the sheet pan and place directly on the cooking grate. Grill the meat loaves over indirect medium-low heat, with the lid closed, until a thermometer inserted horizontally through the top of each loaf registers 155°F, 50 to 60 minutes. Remove the loaves from the grill and let rest 10 to 15 minutes (during this time, the loaves will continue to cook, allowing them to reach the recommended 160°F for ground beef and pork). Cut the loaves into 1/2-inch slices and serve with the reserved sauce or on sourdough bread with melted provolone cheese.
©2008 Weber-Stephen Products Co. Recipe from Weber’s Way to Grill™ by Jamie Purviance. All rights reserved.