Category Archives: Grilling

Greek Brats

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Ingredients:

6 lb Boston Butt
1 lb bacon
9 oz beer
8 oz sun-dried tomatoes
8 oz feta cheese crumbles
2 tablespoons kosher salt
1 tablespoon garlic powder
1 teaspoon fresh ground black pepper
1/2 teaspoon mace
1/2 teaspoon allspice
25′ of natural sausage casings

Method:

Mix all the dried spices and set aside.

Cut the shoulder into strips that will fit in the meat grinder. Feed the bacon through the grinder first, followed by the shoulder.

Combine everything but the casings, and mix thoroughly. Cover with plastic wrap and let it sit in the refrigerator for at least 4 hours.

Stuff the sausage into the casings.

Sloppy Chicken

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Ingredients:

4 boneless, skinless chicken breasts
1 cup sliced mushrooms
1/2 cup grated cheddar cheese
1/2 cup grated monterey jack cheese
1 tablespoon butter
2 tablespoons Boogie Rub
1/2 cup of your favorite barbecue sauce

Method:

Liberally apply Boogie Rub to chicken, pat it in, then stack and wrap in saran wrap for 2 hours.

Once your chicken is done “getting happy”, toss it onto the grill. A few minutes before the chicken is done, sautee the mushrooms in the butter, and heat your barbecue sauce up in the microwave.

When your chicken is done, slice it 3/4 of the way through, the short way. Top with grated cheddar and jack cheeses, dump the mushrooms on top of that, then pour your warmed-up barbecue sauce over the whole thing.

I like to serve this dish with a side of asparagus sauteed in garlic butter.

Moroni Turkey

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Ingredients:

1 10 lb boneless turkey breast (or turkey steaks/chops)
1 liter of 7-UP
1 pint canola oil
1 pint soy sauce
1 Tablespoon horseradish
1 Tablespoon garlic powder
Slice the turkey into steaks or chops, anywhere from ¼” to ½” thin.

Method:

Combine/mix all the other ingredients to make a marinade. Marinate turkey for 18-24 hours, swishing occasionally, as the oil will separate. It’s probably a good idea to turn it from time-to-time too, if everything isn’t completely covered.

Cook on the grill to perfection.