Brats with Stewed Spicy Peppers

  • Serves: 5
  • Prep time: 10 minutes
  • Grilling time: 35 to 45 minutes
  • Special equipment1 large disposable foil pan
  • Recipe by:  Jamie Purviance
  • Recipe from: Weber's Charcoal Grilling™

Ingredients:

  • 1  large red bell pepper
  • 1  large yellow bell pepper
  • 1  medium jalapeño chile pepper
  • 1  medium red onion
  • ¼ cup unsalted butter
  • 1  teaspoon fennel seed
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1  cup beer
  • 2  tablespoons spicy brown mustard
  • 5  fresh bratwurst, preferably Johnsonville®
  • 5  large hot dog buns

Cooking instructions:

 

  1. Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the charcoal burn down to medium heat (350° to 450°F). Leave all the vents open.?If you are using a gas grill, preheat your grill on high until it reaches 500°F and then adjust the burners to medium heat (350° to 450°F).
  2. Remove and discard the stems and seeds from the bell peppers and jalapeño pepper. Cut the bell peppers lengthwise into 1/3-inch strips. Finely chop the jalapeño pepper. Cut the onion in half through the stem and root ends. Cut each half crosswise into 1/4-inch slices.
  3. Brush the cooking grates clean. In a large disposable foil pan over direct medium heat, melt the butter. Add the peppers, onion, fennel seed, salt, and pepper. Mix well with tongs. Cook the vegetables in the pan over direct medium heat, with the lid closed as much as possible, until they are tender and turn golden brown in spots, 10 to 15 minutes, stirring occasionally. If the vegetables brown too quickly, slide the pan over indirect heat and cook them there, with the lid closed.
  4. When the vegetables are tender, add the beer and mustard. Mix well with tongs. Slide the pan over indirect heat to keep warm.
  5. Grill the bratwurst over direct medium heat, with the lid closed as much as possible, until lightly charred on all sides, about 15 minutes, turning them every few minutes and swapping their positions as needed for even cooking. Then move the bratwurst to the pan over indirect heat. Smother them with the peppers and onion, close the lid, and cook until the bratwurst are fully cooked, about 10 to 15 minutes. If the pan is getting too dry, add a little more beer.
  6. Serve the bratwurst warm in the buns with the spicy pepper mixture on top.

 

Cheesy Nachos with Steak and Black Beans

  • Serves: 6 - 8; 12 -15  as an appetizer
  • Prep time: 30 minutes
  • Grilling time: 14 to 16 minutes
  • Special equipment: Large sheet pan

Paste

  • 1  tablespoon extra-virgin olive oil
  • 1  tablespoon minced garlic
  • 1  teaspoon pure chile powder
  • 1  teaspoon packed brown sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon chipotle chile powder
  • ¼ teaspoon ground cumin
  • 1½ pounds skirt steak, ½ to ¾ inch thick, trimmed of excess surface fat, cut into foot-long   pieces

Salsa

  • 2 ripe Hass avocados, diced
  • 3 ripe plum tomatoes, diced
  • ½ cup minced red onion
  • ½ cup finely chopped fresh cilantro leaves
  • 2-3 pickled jalapeño chile peppers, minced
  • 3 tablespoons fresh lime juice
  • 1 tablespoon minced garlic
  •  Kosher salt
  • 1 bag (12 ounces) tortilla chips
  • 1 can (15 ounces) black beans, rinsed
  • 2 cups grated sharp cheddar cheese (8 ounces)
  • 2 cups grated Monterey Jack cheese (8 ounces)

Cooking instructions:

  1. In a small bowl mix the paste ingredients. Spread the paste on both sides of each steak. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  2. In a medium bowl combine the salsa ingredients and then season with salt. To fully incorporate the flavors, let the salsa sit at room temperature for about 30 minutes.
  3. Prepare the grill for direct cooking over high heat (450° to 550°F).
  4. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Cut the steak into bite-sized pieces.
  5. Working in two batches, layer tortilla chips, steak, black beans, and cheese on a large sheet pan. Place the sheet pan over direct high heat, close the lid, and cook until the cheese is melted, about 5 minutes. Remove from the grill and serve immediately with the salsa.

Access the grocery list for this recipe on your mobile device. timetogrill.mobi

©2011 Weber-Stephen Products LLC. Recipe from Weber's Time To Grill

 

Grilled Potato Wedges with Fresh Herbs and Butter

  • Serves: 4
  • Prep Time: 10 minutes
  • Grilling Time: 8 to 10 minutes
  • 2  tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2  large russet potatoes, each cut into 8 wedges
  • 2  tablespoons unsalted butter, melted
  • 1  teaspoon Dijon mustard
  • ¼ cup minced fresh herbs, such as rosemary, thyme, chive, dill, and Italian parsley

Cooking instructions:

  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  2. In a medium bowl combine the oil, salt, and pepper. Add the potato wedges to the bowl and toss to coat evenly.
  3. Brush the cooking grates clean. Grill the potatoes over direct medium heat, with the lid closed as much as possible, until they are golden brown and quite tender, 8 to 10 minutes, turning occasionally. Transfer the potatoes back to the medium bowl.
  4. In a small bowl mix the butter and mustard. Drizzle over the potatoes. Add the herbs and stir to coat the potatoes evenly. Serve warm.  

Access the grocery list for this recipe on your mobile device. timetogrill.mobi

©2011 Weber-Stephen Products LLC. Recipe from Weber's Time To Grill™ by Jamie Purviance. Used with permission