grill recipe

Beer Brats are a super easy recipe for a great dinner or a get together. Your family is going to love this simple recipe.

Beer Brats

Johnsonville Original flavor bratwursts

beer ((two 12 ounce cans))

onion (sliced thin)

Preheat your grill to 350 degrees. Grill the bratwursts for 7 minutes on each side or until they reach an internal temperature of 160 degrees.

Add the onions to the base of the slow cooker. Add the grilled bratwursts. Pour the beer over them and then add 2 cups of water. (Please note that the brats just need to be covered in liquid).

Set the slow cooker to warm and let the flavors combine for 30 minutes. Then allow your guests to eat at their leisure, pulling out a Beer Brat and topping with with some of the onions in a bun.

A delicious hamburger marinade with a smoky, sweet, yet slightly spicy and tangy taste.

Best Hamburger Marinade

Worcestershire sauce

red wine vinegar

brown sugar

fresh garlic, minced

vegetable oil

onion powder

black pepper

salt

liquid smoke (mesquite flavor)

beef

Combine all ingredients except ground beef in a...

Combine all ingredients except ground beef in a medium bowl. Mix together.

Add ground beef and use your hands to...

Add ground beef and use your hands to gently blend marinade into meat.

Be careful not to handle too much or...

Be careful not to handle too much or meat will become tough.

Form ground beef into four equal sized (1/4...

Form ground beef into four equal sized (1/4 pound) round patties. Flatten patties so they’re bigger than the buns.

Make an indentation in the center of each...

Make an indentation in the center of each burger. (This will help burgers not to bulge in the center.)

Cover patties and let marinade in refrigerator for...

Cover patties and let marinade in refrigerator for at least one hour.

Grill over high heat to quickly sear outside...

Grill over high heat to quickly sear outside of burger and seal in juices. Cook 3-4 minutes per side.

This Grilled Teriyaki Chicken Thighs recipe is juicy and loaded with tangy-sweet teriyaki flavor that is irresistible.

Grilled Teriyaki Chicken

bone-in skin-on chicken thighs (about 7 pounds)

water

soy sauce

mirin (or 2 Tablespoons sherry and 2 Tablespoons rice vinegar)

Tablespoons brown sugar

½ Tablespoons grated fresh ginger

garlic (minced)

Poke the chicken&#039;s skin with a small sharp knife. This will enable the marinade to soak in a bit.

In a large saucepan whisk together the soy sauce, water, brown sugar, grated ginger, and garlic.

Place the chicken in a large ziplock bag and pour 3/4 cup of the soy sauce mixture over the chicken. Seal the bag and shake to coat the chicken. Refrigerate for at least 1 hour or up to 1 day.

PREP CHICKEN AND MARINATE:

Place the rest of the soy sauce in a medium saucepan. Heat over high heat until it begins to boil. Then, reduce to medium-high heat and cook, occasionally whisking, until the sauce is reduced to about 2/3 cup and it has thickened, about 5-10 minutes (NOTE: The Teriyaki sauce will thicken even more as it cools).

MAKE TERIYAKI SAUCE:

Preheat the grill on high heat for 10 minutes, and then reduce the heat to medium-low. Scrape the cooking grates and oil them lightly with canola oil.

Place the chicken skin-side up on the hot grill and cover the grill. Grill the chicken for 15 minutes.

Flip the chicken and cover the grill. Continue to cook the chicken until the skin is a nice deep golden color and the internal temperature reaches 160 degrees F, about another 20 minutes.

Flip the chicken over again, so the pieces are skin-side up. Use about 1/3 cup of the teriyaki sauce to brush over the chicken and cover and grill until the glaze is nice and caramelized, about 3-5 minutes.

Move the chicken to a serving platter and let it rest for 5-10 minutes before serving. Serve with remaining Teriyaki sauce.

PREHEAT GRILL AND COOK:

Chef Tom brings you a Midwest spin on this Italian classic, braising segments of oxtail in a rich flavor base of tomatoes, veggies, herbs and wine in a cast iron dutch oven on the grill. Oxtail Osso Buco served on a bed of creamy polenta is the winter warmer you’ve been waiting for!

Oxtail Osso Buco

lb oxtail segments

Noble Saltworks Hickory Smoked Salt

flour

tbsp butter

tbsp Saica Extra Virgin Olive Oil

large yellow onion, medium dice

carrots, medium dice

celery, medium dice

garlic, divided

(1 - 28 oz can) Ciao San Marzano Tomatoes

flat-leaf parsley, divided

thyme

bay leaf

dry white wine (Pinot Grigio)

Beef stock, as needed

lemons

polenta

unsalted butter

Parmegiano Regiano, fine grated

Noble Saltworks Hickory Smoked Salt, to taste

black pepper,

Preheat your&amp;nbsp;Yoder Smokers YS640s Pellet Grill&amp;nbsp;to 350ºF, set up for indirect grilling.

Preheat your&amp;nbsp;Lodge 7.5 Quart Enameled Dutch Oven&amp;nbsp;over medium heat. Add the clarified butter. Season oxtails with salt and Noble Saltworks Hickory Smoked Salt and fresh ground black pepper. Place the flour in a shallow bowl and dredge oxtails, shaking off excess then transferring to the hot dutch oven. Sear and brown on all sides, working in batches to avoid overcrowding. Transfer oxtail segments to a plate and repeat with the remaining oxtail segments.

Add the Saica Extra Virgin Olive Oil to the dutch oven. Stir in onions, carrots, celery and crushed cloves of garlic and cook, stirring and scraping any browned bits from bottom of pot until soft, about 10 minutes.

Add about 1/3 of the bunch of parsley to the dutch oven, as well as the thyme and bay leaf. Pour the white wine over the veggies and bring to a simmer.

Add the Ciao San Marzano Tomatoes. Return the oxtail segments to the dutch oven. If there is not enough liquid to cover most of the oxtail segments, then add some beef stock. The beef does not need to be fully submerged.

Transfer the dutch oven to the grill. Cook, checking the liquid level occasionally. If the liquid reduces all the way, add more beef stock. Cook until meat is nearly falling off the bone, about 2.5-3 hours. If the liquid is still fairly runny, transfer oxtails to a plate and cover with aluminum foil and leave the pot in the cooker until liquid is reduced/thickened.

In the last 30 minutes of the cook, prepare the polenta. Bring the 8 cups of water to a simmer in a pot. Add the polenta, slowly, whisking constantly. Reduce the heat to low. Cook until the polenta is tender, about 20 minutes, stirring and scraping frequently with a wooded spoon. When the polenta is tender, add the butter and cheese and stir until incorporated. Season with salt and pepper.

To prepare the gremolata, mince the remaining parsley leaves and garlic and toss in a bowl with the lemon zest. Transfer oxtails back to pot, sprinkle with the parsley mixture, then spoon over liquid, and cover to keep warm. Serve the Oxtail Osso Buco over the creamy polenta.

https://www.youtube.com/watch?v=PxbG9ZJWYSs

This mouthwatering appetizer is a guaranteed crowdpleaser. Tofu is marinated in a coconut curry sauce. Then it can be cooked on the grill, in the air fryer, or baked in the oven. Serve with peanut sauce for dipping. Garnish with optional cilantro and chopped peanuts.

Tofu satay with peanut sauce

vacuum packed super firm tofu

coconut milk (light

Tablespoons tamari

curry powder

lime juice

maple syrup

garlic (finely grated or minced)

Oil spray (for grilling only)

Cilantro (optional garnish)

peanuts (optional garnish)

peanut butter (crunchy

tamari

rice vinegar

sriracha

garlic

ginger powder

Remove tofu from packaging &amp; blot dry with a clean kitchen towel. Cut tofu into 6 even sized slabs across the longest part of the tofu. Then cut each of those slabs in half, so that you have 12 tofu pieces in total.

In a shallow baking dish, combine coconut milk, tamari, curry powder, lime juice, maple syrup, and minced garlic.

Lay the tofu slices in the marinade, coating each side. Cover the dish and refrigerate.Marinate for 30 minutes or up to 24 hours. Flip the tofu occasionally for even marinating. When you&#39;re ready to cook, choose one cooking method below - air fry, bake, or grill.

TO AIR FRY: Remove the tofu pieces from the marinade, and put into the air fryer basket. (Don&#39;t overcrowd. If necessary, cook in batches.)Air fry at 400 degrees for 8 to 9 minutes, stopping about halfway through to flip (once it has browned on one side). If you like, you can add a drizzle of marinade to each tofu slice after flipping. Remove from air fryer. When the tofu is cool enough to handle, thread each piece of tofu onto a bamboo skewer. Serve with peanut sauce for dipping. Garnish with optional cilantro &amp; chopped peanuts.

TO BAKE: Preheat oven to 400 degrees. Line a baking sheet (or two if needed) with parchment paper. Put the tofu pieces onto the baking sheet, evenly spaced. Bake for 20 minutes, stopping once halfway through to flip. If you like, you can add a drizzle more of marinade onto each piece of tofu after flipping.Remove from oven. When the tofu is cool enough to handle, thread each piece of tofu with a bamboo skewer. Serve with peanut sauce for dipping. Garnish with optional cilantro &amp; chopped peanuts.

TO GRILL: Bring an outdoor grill or indoor grill pan to a medium high heat. Spray with oil. (For an outdoor grill, I recommend using a grill basket, so that the tofu doesn&#39;t fall through the grates.)Put the tofu across the grill basket or grill pan, being careful not to overcrowd. (You may need to cook in batches.) Grill each side for 3 to 4 minutes, until the tofu easily moves from the grill and has dark grill marks. (If you move the tofu and it sticks, it’s not done yet.) If you like, you can drizzle a little marinade onto each tofu slice after flipping.Once the tofu pieces are done, move them to a separate plate. When the tofu is cool enough to handle, thread each piece of tofu with a bamboo skewer. Serve with peanut sauce for dipping. Garnish with optional cilantro &amp; chopped peanuts.(If you&#39;d prefer, you can grill the tofu on the skewers instead of threading them afterwards. But remember to soak bamboo skewers in water before outdoor grilling, so that they don&#39;t burn.)

For the tofu satay

In a small bowl, use a fork or whisk to combine peanut butter, tamari, brown rice vinegar, hot sauce, and water until it is fully combined and has the texture of a creamy sauce. For the optimum texture &amp; creaminess, be sure to get out any lumps.Thickness of peanut butter varies. So if your sauce is too thick and pasty, add another teaspoon of water. If it&#39;s too thin, add another 1 to 2 teaspoons of peanut butter.

Add the garlic and ginger powder and fully combine.

Serve right away, or put in a covered container in the refrigerator. If you like, garnish with cilantro and chopped peanuts.

For the creamy peanut sauce:

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Beer Brats

Best Hamburger Marinade

Grilled Teriyaki Chicken

Oxtail Osso Buco

Tofu satay with peanut sauce

Top 5 grill recipe recipes from across the web

The most viewed grill recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beer Brats

Best Hamburger Marinade

Grilled Teriyaki Chicken

Oxtail Osso Buco

Tofu satay with peanut sauce

The most viewed grill recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine