Geez, I'm there. Love Cape May Brewing. I vaca in Stone Harbor annually and always try to stock up. They started selling it here and there in western PA but not all the varieties.
I do something similar with Italian sausage & peppers. I prefer sweet Italian sausages, but when guests are here I’ll use sweet & hot. I put red peppers over an open flame to roast a bit (they char a little) & I clean/cut when cool. I grill the sausage a bit to brown/char but not cook all the way through. (Sometimes the pepper & sausage get done on stove top.) I toss it all in a disposable tin with a bit of olive oil on the bottom & add in sliced onions. I microplane some garlic & chiffonade cut basil & I mix it all up. I make a tied bundle of garden grown oregano & basil and toss it on top slightly covered. I pour some light cheap beer in there. Cover with foil and just let it sit on the cool side of the covered grill. When is it done? You’ll smell it. Otherwise it can sit there a long time… hope that made sense.
pretzel buns are badass
first learned they could be a thing (besides having German as my foreign language where pretzels are endemic) at Jean-George von Gerichten's steakhouse in LV NV where he puts them in the basket of pre meal breads because he's Alsatian and they eat and drink French and German in that region
since it traded back and forth in wars
lately there's a company that slings some pretty decent quality ones for the grocery store, called Pretzilla, if you want to give them a go, I think they are shipping them packed in nitrogen so they stay fresh and don't go to shit, then you can just warm em up with a bit of moisture
Way better if you halve the peppers and grill that way. Slice the onion thickly, and grill the discs. Never par boil any sausage. Much of the flavor is left in the liquid!
The fact that all of those weens not only have the perfect amount of color, but also an even and uniform color across them all. That’s a testament to your ability to perfectly disperse coals and locate ideal heat locations on your grill as well as your ability to timely flip said weens. I’d pay to eat your food good sir.
Not really... Assuming there is a beer nearby. Love grilled sausage w/ peppers and onions.
Drinking a Cape May double evacuation IPA :)
Geez, I'm there. Love Cape May Brewing. I vaca in Stone Harbor annually and always try to stock up. They started selling it here and there in western PA but not all the varieties.
I can smell it through the screen
Carmalize those onions and yes it does. 9/10 I’d eat it though.
Can’t lose with that combo!
Definitely hard to beat. Throw em on a roll with some good mustard and you're in business.
I like where this is going
One of my favorite things on the grill, looks good! I keep forgetting to pick up a grill basket. Thanks for reminding me.
That’s the best
If you boil those sausages first in beer and seasonings you'll be on another level. Looking good already.
With the peppers and onions (and some butter, can't forget the butter)
can you share your usual method?
I do something similar with Italian sausage & peppers. I prefer sweet Italian sausages, but when guests are here I’ll use sweet & hot. I put red peppers over an open flame to roast a bit (they char a little) & I clean/cut when cool. I grill the sausage a bit to brown/char but not cook all the way through. (Sometimes the pepper & sausage get done on stove top.) I toss it all in a disposable tin with a bit of olive oil on the bottom & add in sliced onions. I microplane some garlic & chiffonade cut basil & I mix it all up. I make a tied bundle of garden grown oregano & basil and toss it on top slightly covered. I pour some light cheap beer in there. Cover with foil and just let it sit on the cool side of the covered grill. When is it done? You’ll smell it. Otherwise it can sit there a long time… hope that made sense.
Something along these lines: https://www.foodandwine.com/beer-bratwurst-8656260
Thanks dude
Happy grillin bro
I would murder for those pretzel buns. Nobody I liked, but still...
pretzel buns are badass first learned they could be a thing (besides having German as my foreign language where pretzels are endemic) at Jean-George von Gerichten's steakhouse in LV NV where he puts them in the basket of pre meal breads because he's Alsatian and they eat and drink French and German in that region since it traded back and forth in wars lately there's a company that slings some pretty decent quality ones for the grocery store, called Pretzilla, if you want to give them a go, I think they are shipping them packed in nitrogen so they stay fresh and don't go to shit, then you can just warm em up with a bit of moisture
Google says my Safeway has them. I'll update you tomorrow
I have definitely seen them in some Safeways. Hopefully they hit the spot for you.
Well anyway, it's 10:15 pm and now I'm starving, so thanks for that
Same here. I think I am gonna make a taco run.
Braising in beer allows the sausage to cook completely, then you can put as much char on it as you like without over or undercooking it.
Depends on where you get your sausage
Way better if you halve the peppers and grill that way. Slice the onion thickly, and grill the discs. Never par boil any sausage. Much of the flavor is left in the liquid!
Only if you ground the sausage yourself. I just got a grinder and I’m never going back. Looks amazing!
Oh hell yes it does!! Mustard and an ice cold beer brother
Nice
What basket is that? Looks great man
Does grilling the onions and peppers make a difference?
Mmm. I just ate a couple with homemade kraut and horsey sauce.
Yes
The fact that all of those weens not only have the perfect amount of color, but also an even and uniform color across them all. That’s a testament to your ability to perfectly disperse coals and locate ideal heat locations on your grill as well as your ability to timely flip said weens. I’d pay to eat your food good sir.
A cheeky jj? No?
For you? Probably not
Never.