Ryan Allison, Johnsonville grill master, joined our Summer Kickoff party and brought with him the biggest grill we've ever seen!
The Johnsonville Big Taste Grill will be featured in this weekend's Safeway Barbecue Battle, but first it made a stop at outside our studios. The grill is no stranger to travel. Since it's addition to the Johnsonville company in 1995, the grill has traveled across the country raising money for local charities and organizations. The Big Taste Grill can grill up to 750 brats at a time, but that is nothing compared to the big donations it has made. It has raised more than $3 million for charitable groups across the country! This weekend the DC Boys and Girls club will have the opportunity to grill and server brats to raise money for their organization.
Come out to this weekend's Safeway Barbecue Battle to see Johnsonville's Big Tate Grill in action!
· If your brat is frozen, we recommend thawing before you begin cooking. (Never thaw at room temperature. Simply place the frozen brat in your refrigerator 24 hours prior to cooking).
· To grill the perfect Johnsonville Brat, you want to use the "low and slow technique." Grill your brats for about 20-25 minutes, over a low flame. Turn them every 5 minutes until they are golden brown, using tongs so you don't poke the meat, which might let the juices out.
Johnsonville Brat Hot Tub - http://www.johnsonville.com/recipe/brat-hot-tub.html
What you Need:
· 1 Large aluminum foil baking pan
· 2-3 cans (12 ounces) of beer
· 2 tablespoons of butter
· 1 medium yellow or white onion, sliced
· Put the pan right on the grill, being careful not to singe your knuckle hair. Pour in the beer, and add the butter and onions.
· 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!
Brat Poppers -http://www.johnsonville.com/recipe/brat-poppers.html
What you Need:
· 18 jalapeño peppers
· 1 package (14 ozs) Johnsonville Smoked Brats
· 1 package (16 ozs) bacon, cut into thirds
· Using a sharp knife, slice 1/4 inch off the stem end of the peppers, discard the stem.
· Using a small knife or vegetable peeler, remove seeds and spines of the peppers, discard.
· Dice the sausages into small pieces and stuff the peppers with the sausage.
· Cover the sausage with a 1/3 strip of bacon and secure with a toothpick.
· Grill the brat bullets over medium heat until evenly roasted and the bacon is crisp.
Cheddar Brat Kabob - http://www.johnsonville.com/recipe/cheddar-brat-kabob.html
What you Need:
· 1/2 cup soy sauce
· 1/4 cup apple juice concentrate
· 3 tablespoons spicy mustard
· 2 medium sweet red peppers, cut into 1-inch pieces
· 1 medium green pepper, cut into 1-inch pieces
· 1 medium yellow summer squash, cut into 1/2-inch cubes
· 1 package (19 ozs) Johnsonville Cheddar Brats
· In a large resealable plastic bag, combine the soy sauce, apple juice concentrate and mustard; add vegetables. Seal bag; refrigerate for one hour.
· Place brats in large sauce pan and add enough water to cover brats. Parboil on med-high heat for about 10 minutes.
· Remove from pan and allow to cool slightly. Slice each brat into 5 equal pieces and thread onto metal or soaked wooden skewers, alternating with the vegetables.
· Brush with reserved marinade and grill over medium heat until vegetables are tender and brats are golden brown, turning and basting frequently with reserved marinade. Serve immediately.
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