Sausage

Slow Cooker Beer Brats

Combining the outdoor fire with the convenience of the slow cooker is something I’ve been toying with this past year. This latest recipe combines the wonderful grilled taste of the delicious brat with the slow cooker’s ability to infuse beer flavor into both the brat and some peppers and onions! Grill, meat, beer…what more can a guy want! The recipe is perfect if you have a busy afternoon or are preparing for a tailgate or gameday party.

  • Total prep time is 30min.
  • Slow cook time is 6 hours.
  • Total time is 6hrs 30min.
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BBQ Meat Yields, Weight Calculations and Servings

Hello all!

I was performing some searches online to find the finished cook weight of an average whole chicken and it became very frustrating when I couldn’t find ANYTHING!

I have a general idea – but wanted other opinions.  After no luck, I decided to cook 6 birds and get the average.  With that – I decided it would be valuable to post a general overview of all the meats we’ve cooked, provide their finished yield and our estimate tools for serving a party, catering an event or otherwise.

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Beer Butter Sausage

OK – I’m not about to tell you that this is a health item.  It certainly is not – but good lord is it delicious.  I got this from a good friend who’s 100% German.  Apparently it came from his Grandma’s kitchen.  I believe it and have made these for countless parties.  Most will say that these are the best “grilled” sausages they’ve ever had.  If for nothing else, you MUST try this due to it’s simplicity and taste.

Ingredients

  • 2 – packages (the 5 – 6 link) of your favorite Brats or Italian sausages (I use Hot Italian)
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Award Winning Jalepeno Jack Sausage Roll

Here is a sausage recipe that our BBQ team whipped up and took 3rd in the RiverCity Roundup BBQ Contest in Omaha, NE with.  It was essentially made up in the grocery store just before the contest when we stopped for beer and ice!

Ingredients

  • 10 oz package of Chorizo Sausage
  • 2 lbs ground mild italian pork sausage
  • 5 – 7 jalepenos
  • 10 oz package of Monterey Jack Cheese
  • 2 packages of thick cut smoked bacon (the fattier the better)

Directions

  • Prepare grill or smoker for indirect heat cooking between 225 and 250
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