grilling recipe

Being born &amp; raised in Wisconsin, these Grilled Wisconsin Beer Boiled Brats are a total summer staple at our house! Juicy bratwurst sausages first simmer in beer with onions for extra flavor, then finish over direct flame for a char-grilled crispy &amp; crusty exterior. The easiest &amp; best grilled beer brats recipe!

Grilled Wisconsin Beer Boiled Brats Recipe

bratwurst (4-6 sausages)

yellow onion, sliced

beer of choice (See Recipe Notes)

Marinate the brats

At least 12 hours before grilling your beer brats, marinate the brats. Add the bratwurst sausages, sliced onion, and beer to a large airtight container or resealable bag. Shake to combine. Marinate in the refrigerator for at least 12 hours, or for up to 24 hours.

Prepare your grill for zone grilling

, creating a zone of direct high heat &amp; a zone of direct low heat. If using a gas grill, begin preheating at least 15 minutes prior to grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)

Boil the beer brats: 

Transfer the brats (&amp; onions, &amp; beer) to a medium cast-iron skillet or a heat-safe Dutch oven. Transfer the cast iron/Dutch oven directly to the grill grates over the low heat zone. Close the grill. Bring the brats up to a boil, then boil for 10-12 minutes or until they reach about 145 degrees F. Between the time it takes to bring the brats to a boil &amp; boiling the brats, this should take about 20-25 minutes total. Be patient &amp; keep the grill lid closed as much as possible so you don&#8217;t release unnecessary heat from the grill &#8211; it&#8217;ll only make things take longer!

Charbroil the beer brats: 

Once boiled, use grill tongs to carefully transfer the beer boiled brats directly to the grill grates. Grill 2-3 minutes per side, until charred as desired &amp; the internal temperature reaches 160 degrees F. Transfer to a plate to rest &amp; cool slightly before serving.

Serve the beer brats

, atop a toasted bun, topped with the beer-braised onions, sauerkraut, &amp;/or mustard as desired. Enjoy!

These were a huge hit!  So tasty, so easy, and very little clean up- a win all around!  I used a stronger beer and the flavor definitely comes through, so I would echo Jess' recommendation to use a light beer if you want a subtle flavor.

These were great! I grew up eating brats but always overcooked them. Using the zone grilling method and the beer left mine so juicy! Even leftovers the next day were great!

I never had brats growing up because my mom didn't like them.. well, now I am marrying a midwesterner, so I knew I had to make them. these were so easy and delicious! we make them all the time now

This is just a great beer brat recipe. Quick, easy and totally delicious!

I’ve made these twice. Definitely worth the extra time to get the brats prepped to be grilled to perfection. So juicy!
Even delicious as leftovers :)

https://content.jwplatform.com/videos/zFG4exr2.mp4

This Wisconsin Beer Boiled Brats recipe is a summer staple! Juicy bratwurst sausages simmer in beer with onions for extra flavor, then finish over direct flame for a char-grilled crispy & crusty exterior. Learn how to cook beer brats the easy way - you need 3 ingredients, & I'm sharing my entire grilled brats method, + a secret step to keep them extra juicy & flavorful! 

Wisconsin-Style Beer Brats (Grilled Beer Boiled Brats Recipe)

Perfectly moist grilled chicken breasts, every time! If you would like to make this in the oven, follow the directions below for prep and then bake in oven at 350 degrees for 25-35 minutes depending on the size of breasts.

How to Grill Perfectly Tender Chicken Breasts Every Time!

water

salt

boneless skinless chicken breasts,

sea salt

pepper

olive oil

Place water and salt in a large bowl and stir.

Place chicken breast between folded parchment paper and pound with a rolling pin until uniformly thick.

Place breasts in salt water for 30 minutes.

Remove breasts, pat dry with paper towels.

Brush with olive oil and season with salt and pepper.

Heat grill on high (about 425 degrees)

Place breasts on grill, close lid and cook till nice golden grill marks are established (3-4 minutes)

Turn over and grill till golden on the second side (3-4 minutes)

Turn heat to med/low (about 350 degrees) close lid and cook for five more minutes until just cooked through. Don't over cook!

Remove from grill, cut on the diagonal and serve.

Butter on bread is good, but have you tried Smoked Garlic Butter? You don’t even need a smoker to make it, just a grill.

Smoked Garlic Butter

unsalted butter

garlic

garlic powder

Fill a pellet smoker tube with hardwood pellets. Lift the grill’s...

Fill a pellet smoker tube with hardwood pellets. Lift the grill’s grates and put the pellet smoker tube under the grates. Put the grates back in place.

Pre-heat the grill to about 350 F.

Cut the butter into eight pieces and put...

Cut the butter into eight pieces and put them in a grill-safe pan.

Grate four cloves of garlic and add them...

Grate four cloves of garlic and add them to the pan.

Sprinkle the salt on top.

Add the onion powder.

Put the pan on the grill and close...

Put the pan on the grill and close the grill. Cook it about 15 minutes, stirring the butter and checking on it every three minutes. 

When the garlic is browned and cooked through,...

When the garlic is browned and cooked through, and the butter is completely bubbly, remove it from the heat.

Let it sit and cool for about two...

Let it sit and cool for about two hours until the butter is coagulated, but not completely hardened. Scoop the butter into a piece of parchment paper. Roll it into a log and let it sit in the fridge overnight.

https://mediavine-res.cloudinary.com/video/upload/bu84nqqasgvtfqefuz5p.mp4

Mexican corn is also known as elotes or Mexican street corn, but whatever you call it, it&#39;s delicious! Charred grilled corn is tossed with a creamy, spicy sauce, cotija cheese, and a squeeze of fresh lime juice. 

Mexican Corn

corn

vegetable oil

mayonnaise

sour cream

juice of 1 lime

tsp chili powder

tsp cumin

cayenne pepper

cotija cheese

cilantro (chopped)

Preheat the grill to high heat. Brush the corn with vegetable oil and grill until slightly charred, about 3 minutes per side. Remove and let cool. Once cool, cut off the kernels and place into a large mixing bowl.

Add remaining ingredients to the corn and stir to combine. Season with salt and pepper to taste.

Skewered and marinated pieces of chicken cooked over an open flame or grill with the  combination of vibrant and zesty flavors will bring the Greek into your kitchen!

Greek Chicken Souvlaki

lemon

garlic (finely minced)

Greek seasoning

chicken breast

parsley (for garnish)

In a large bowl, mix together marinade then add the chicken pieces. Using your hands or spoon, toss together until incorporated and chicken is fully coated in marinade. Cover and refrigerate for at least 3 hours.

Preheat your outdoor grill to high and in the meantime, if you’re using wooden skewers, soak them in water. If you’re using metal skewers then you can skip this step.

Skewer the chicken pieces onto the skewers, about 5 per skewer. We used 8 inch wooden skewers.

Grill chicken until cooked through (160 °F (71 °C) internal temperature) and outside is nicely charred. Let rest before removing from skewer and plating.

Sprinkle with fresh parsley as garnish.

Serve with rice, tzatziki sauce, pita bread, red onions, etc.

This recipe was absolutely delicious! We made it for dinner last night and had to go back to the store tonight to grab more chicken to make it again tonight. We added it to our recipe book and will probably add it to the rotation on a regular basis. Everyone needs to try this!

SO GOOD!! Our grill wasnt working so we did these in a pan and it was still delicious. Highly recommend!

Awesome recipe. Easy to make and delicious.

Thank you for this wonderful recipe! It’s so easy and delicious! I served it with parmigiana lemon orzo from the gay globetrotter which was also amazing! My husband and I almost ate all of it🤣🤣So so good!,

This recipe was WOW! For such simple ingredients I wasn’t sure what to expect, but it was so good. I did have to mix up Greek seasoning bc my store didn’t have any but I found a recipe and had all the spices. It took less than 5 min. I marinated my chicken for about 4 hours, then cooked in my air fryer at 375 or 400 (I can’t remember…) for 8 min. I skipped the skewers because I forgot to soak them. 

This was absolutely delish!!! I made a quick chopped Greek salad for the side and this was a fresh, easy, quick dinner that is definitely going into the rotation!

The smokey adobo flavors in the beef and creamy sauce take this chipotle burger up a few notches.  It&#39;s a great summer recipe.

Chipotle Burger

lb Ground beef (80/20 blend)

tbsp Dad's all purpose seasoning

Chipotle peppers in adobo sauce

Burger buns

Tomato

Avocado

Lettuce leaves

Mayo

Adobo sauce from the chipotle peppers

Lime

In a mixing bowl, add ground beef, Dad&#39;s All Purpose rub and chopped up chipotle peppers from the adobo sauce can.  Mix it all together and scoop out 1/4 lb. balls. Form the patties using a burger press or by hand to 1/2 inch thickness. Refrigerate for 15 minutes.

For the adobo sauce, in a mixing bowl, add mayo, the adobo sauce from the chipotle peppers, freshly squeezed lime juice and a dash of Dad&#39;s All Purpose rub. Mix the ingredients together and set aside.

Preheat the grill to 400 degrees and set for direct heat. Keep the patties on the grill for about 8 minutes flipping them half way through.

Before removing the chipotle burger patties off the grill, add a slice of pepper jack cheese to each and let it melt over the beef.

Remove the patties off the grill at 135 degrees internal temperature.  Let them rest for 10 minutes before assembling the burger.  

To assemble, toast the burger buns, add some crunchy lettuce, tomato and avocado slices and top it off with the creamy adobo sauce.

Easy summer side dish of grilled vegetables in a basket are SO flavorful and the perfect way to use up handfuls of vegetables, a CSA box, or what’s being harvested. 

Easy Grilled Vegetables (+ Variations)

any vegetables (chopped

garlic (about 3 large cloves)

black pepper

red pepper flakes (optional

herbs and seasonings: (Italian, chili powder, onion powder, etc.)

OR a couple teaspoons of (basic spice rub)

Combine all the vegetables in a large bowl as they are chopped. NOTE: If using any &quot;hard&quot; vegetables like potatoes and cauliflower, steam them until tender-crisp first.

Toss the vegetables with the oil and seasonings.

Add mixture to a grill basket over high heat in a grill that&#x27;s been preheated. Evenly distribute them, cover the grill and let them sit without stirring for a few minutes to help the juices evaporate (this will be less if making only a few cups of veggies, more if the basket is full - you get the idea).

Stir them around, close the grill lid again and cook for about 10 minutes stirring occasionally. This may be less depending on the vegetable (especially single, smaller vegetables like green beans) - keep a good watch on them, as with any grilled foods.

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How to Grill Perfectly Tender Chick...

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Top 7 grilling recipe recipes from across the web

The most viewed grilling recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Wisconsin Beer Boiled Brats...

How to Grill Perfectly Tender Chick...

Smoked Garlic Butter

Mexican Corn

Greek Chicken Souvlaki

Chipotle Burger

Easy Grilled Vegetables (+ Variatio...

The most viewed grilling recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine