In a large saucepan, combine the beer and onions. Add the bratwurst and bring to a boil over medium-high heat. Reduce the heat and simmer for 10 to 15 minutes or until the brats are heated through. Adjust the heat to maintain a simmer.
Prepare watermelon by first cutting off all of the rind. Then cut into about 1-inch chunks, placing into a large bowl as you chop.
Add cucumber, onion, Feta and basil leaves and mix gently.
Serve immediately or chill. Best served either day of preparation or next day.
Combine all ingredients, being sure to break up the brown sugar clumps. Store in a covered jar, the mix will keep for several months.
Serve on:
Chicken, Steak, Pork, Seafood, Kabobs, etc.
In a bowl, combine the turkey, half the pesto, Parmesan cheese, garlic and salt. Shape into 4 patties. Brush ciabatta rolls with olive oil; set aside.
Grill patties for 10-13 minutes or until cooked through, flipping halfway. Top each patty with Mozzarella slices. Cover grill and cook until cheese melts. Add bread to grill to toast.
While the grill is heating, place the maple syrup, mustard and chives in a sauce pan and boil for 1 minute.
In a large bowl, combine the beef, 3 Tablespoons Bar-B-Que sauce and the egg with your hands. Form 4 patties and wrap with 2 slices of bacon per patty, securing with a toothpick.
Slice the apple perpendicular to the core in 1⁄8 inch slices. Carefully remove seeds.
For Gorgonzola topping, mix Gorgonzola with 1⁄3 cup Bar-B-Que sauce until well combined.
Dice chicken and put about 6 pieces per skewer. Squeeze juice of lemons over the skewered chicken. Sprinkle minced garlic and oregano over them.
Grease the grill and cook them over high heat, turning them regularly, basting with more lemon juice.
Serve with rice and a Greek style salad.
In a zip top bag, add the honey, oil, soy sauce, lime juice, cilantro and red pepper flakes. Taste for heat and add any additional Sriracha or red pepper flakes.
Place chicken in zip top bag with sauce and marinate overnight in the refrigerator.
Mix ingredients together. Rub onto steak and refrigerate for 30 minutes.
Heat grill to a medium-high heat. Grill steak for 4 to 6 minutes on each side or until to desired doneness.
Remove from grill, cover and let stand for 5 more minutes. Serve as is or with steak sauce.
