BBQ Beer Brats

Brats and Beer 041Oh HELL no! My liquor store is out of my favorite beer Sad smile. What can I do now for after work libations? I had to pick a different beer brand. And actually, I was interested in making some Margaritas. I am out of frozen Lime-aid, so I hope beer will be a good replacement.

I found some Beer Margarita recipes online. They all mentioned Lime-aid. Then I remembered that I had a Margarita Mixer in the fridge. I was sure it was expired, but lucky for me, it says best by August 2020. So I can substitute that for Lime-aid.BBQ Beer Brats 001

One of my co-workers LOVES Patron. It is expensive, so I never had interest in buying it, until now. I call this my: Seems like the End of the World Beer Margarita. I got the Oyster Smoothie blender just in time to try my wacky beer combination.

INGREDIENTS:

  1. Beer Bratwursts, 5
  2. Liquid Smoke, Applewood, recommended: Wright’s, 1 cap
  3. Barbecue Seasoning, recommended: Gates, 3 teaspoons.BBQ Beer Brats 013
  4. Barbecue Sauce, recommended : Gates, 5 tablespoons
  5. Stir Fry Oil, recommended: Tsang, 2 to 3 teaspoons
  6. Beer, recommended: Bud Ice, 16 oz (or half of the can)
  7. Baked Beans Maple & Cured Bacon, recommended: Bush’s Best, 28 oz.
  8. Soft Pretzel Sausage Buns, recommended: Pretzilla, 1 per Brat
  9. Celery Seeds, recommended: Tone’s, ¼ teaspoon
  10. Ground Mustard, recommended: Tone’s, ¼ teaspoon
  11. Red Onions, diced or sliced, ¼ cup
  12. Parchment Paper Sheets, recommended: Reynolds Kitchen, 1Brats and Beer 013

INSTRUCTIONS:

  1. Pre-season the Brats 30 minutes before cook time or the day ahead. Score the Brats and add to a plastic storage bag.
  2. Add the BBQ Seasoning, Celery Seeds Stir Fry Oil and Liquid Smoke to the bag. Massage into the Brats
  3. Marinade 30 minutes or overnight.
  4. Pre-heat the skillet. I used a Cast Iron Grill skillet and pre-heated for 3 minutes.Brats and Beer 017
  5. Grill the Brats 3 minutes per side
  6. Remove from heat and deglaze with Beer. I had the pour the Beer a little at a time so that it did not flare up. The heated Beer had great aroma.
  7. Add chopped BBQ Sauce, Onions and Ground Mustard.
  8. Cover and cook on low for 30 minutes.
  9. Next, you can toast the Pretzilla bun and serve with a pickle.
  10. The next day, I added the Baked Beans to the same skillet and cooked on low for 1 ½ hours. You can also use a Slow Cooker.Brats and Beer 018
  11. This made an “easy” lunch because I could cut up one Brat with some of the Baked Beans and eat it in a bowl.

Beer Margarita:

  1. Tequila, your favorite brand or recommended: Patron, 1.5 oz (or Jigger shot)
  2. Beer, your favorite brand or recommended: Bud Light, 12 oz.
  3. Margarita Mixer (with Key Lime Juice & Agave Nectar), your favorite brand or recommended: Master of Mixes, 1.5 oz (or Jigger shot).Brats and Beer 025
  4. Add a splash of Orange Juice (or Lemon Lime soda)
  5. Add an Ice Cube, 1. Don’t go over the Smoothie limit, mine is 20 oz. Fill, Blend and get Drunk!

Holy Beer Foam! It was like opening a can of beer that was shaken. Open slowly over a sink. Watch out for the beer explosion.

Beer Update: I was using the wrong method to order it Sad smile.  I used my iPhone Liquor app and found my favorite beer. Happy times!Brats and Beer 031

Happy Birthday Queen Gina! My little sister is gone, but not forgotten and still very much loved.

 

 

 

THE VAMPIRE DANCER COOKBOOK IS COMING!Brats and Beer 038

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

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Product Details

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

TVDS3 Front Cover JPEG

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Brats and Beer 065

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Brats and Beer 046

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Brats and Beer 042

Front Porch BBQ Sausage

I have a favorite BBQ place in my town and they are well-known. But, they can be a bit expensive, so I can only afford them every other year, or so.20200303_215852

One time, I had extra cash and was able to order the “Platter” with everything on it. Good times indeed. My favorite dish there is the BBQ Sausage with Fries, Bread and Pickles.

My Aunt Forestine made sausage that tasted just as good. I remember the small grill that she used on her front porch. Back in the good ole days, people spent more time on their front porch. I remember when we lived on Woodland and we would talk to neighbors and play with friends on the front porch. Nowadays, it 20200302_224739seems like people are more “private” and use their backyard deck for entertaining, grilling and smoking meats.

So here is my take on my town’s famous BBQ. I am using my Presto Smoker/Slow Cooker combo. I want some “sweet” flavors, so I am using the Applewood Liquid Smoke and Pecan BBQ Chips.

INGREDIENTS:

  1. Pork Italian Mild Sausage, recommended: Johnsonville, 520200302_224925
  2. Barbecue Sauce, recommended: Gates, ½ to 1 cup
  3. Barbecue Seasoning, recommended: Gates, ½ teaspoon
  4. Liquid Smoke, Applewood, recommended: Wrights, ½ cap
  5. Celery Seeds, recommended: Tone’s, ¼ teaspoon
  6. Hoagie Rolls with Sesame Seeds, recommended: Pepperidge Farm Bakery, 520200302_225032
  7. Pickle Slices, recommended: Great Value, 5
  8. Pecan BBQ Wood Chips, recommended: Weber, enough to fill “Charring” cup, or your favorite brand. The Wood Chips are not required if you only want to pan-grill the pork chops, use a slow cooker or BBQ Grill.
  9. Aluminum Foil Sheets, recommended: Reynolds Wrap, 1 sheet to line the bottom of the Smoker
  10. Grilling Bags, recommended: Jaccard, 1 to line the smoker rack, for easy cleanup20200302_225201

INSTRUCTIONS:

  1. Add the Italian Sausage to a gallon storage bag. Top with the Barbecue Seasoning and Liquid Smoke. This can be done 30 minutes before cook time or a day in advance.
  2. Draw and then cut a circle in the foil sheet to match the “Charring” cup size. Then apply to the bottom of the Smoker.
  3. Add wood chips to the “Charring” cup and cover with “Charring” lid.20200303_174104
  4. Add the Italian Sausage to a Grilling Bag, or use another Foil Sheet to cover the rack.
  5. I used Combo Hot/Cold Smoke for 3 hours.
  6. Move the Sausage to Slow Cooker or covered pan with Barbecue Sauce on low for 30 minutes.

I love my new Smoker/Slow Cooker, but it is such a pain to clean it. It took hours to try to get inside cleaned near the charring cup. I think that is a major design flaw. But20200303_174710 glad that I am able to smoke food at an affordable cost.

The “smoky” flavor is what I love most when I can afford expensive BBQ. I love the sweet BBQ taste mixed with the tartness of the dill pickle.

 

 

 

THE VAMPIRE DANCER COOKBOOK IS COMING!

20200303_174724Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

Product Details

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

Product Details

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

TVDS3 Front Cover JPEG

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)20200303_211831

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TWITTER:
https://twitter.com/Shalimaral

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20200303_215852 - Copy