Page 8 - OCT2019 Pitmaster Club

off the grill Ingredients: 6 uncooked bratwurst links 1 can (12 ounces) beer 1 onion thinly sliced 6 pretzel buns split and toasted Directions: Heat the grill: Set up a charcoal grill for 2- zone cooking. Light a char- coal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals onto 1 side of the grill to form your hot side (direct cooking), leaving the other side empty to form your cool side (indirect cooking), forming 2 zones. Grill the Bratwurst: Place bratwurst, beer, and onions in a disposable alu- minum 1⁄2 pan. When the grill is ready, place the pan over the direct heat side and bring to a boil. Move the pan over to the indirect heat side of the grill and close the lid. Simmer for 8-10 minutes or until the sausages reach an internal temperature of 160 degrees. Drain and discard beer mixture. Grill the bratwurst, covered, over indirect heat for 6-8 minutes or until browned, turning occasionally. Serve on pretzel buns with sauer- kraut and mustard BBQ sauce. IPA Mustard BBQ Sauce Ingredients: 1/2 cup unsalted butter 1 cup onion small dice 2 cloves garlic minced 2 cups whole grain mustard 1/2 cup IPA beer Grilled Beer Bratwurst with IPA Mustard BBQ Sauce Ray Sheehan BBQ Buddha Ray@BBQBuddha.com BarbecueNews.com - 8 OCTOBER 2019 thickened. Photos courtesy of Ray Sheehan 2 tsp Worcestershire sauce 2 tbsp light brown sugar 1/4 tsp cayenne pepper Pinch of salt Directions: In a small saucepan over medium heat melt butter. Add onions and reduce heat to medium low. Cook onions, stir- ring occasionally for 5 minutes or until tender. Add garlic and cook for 20 seconds more. Stir in mustard, beer, Worcestershire sauce, brown sugar, cayenne pepper, and salt. Simmer for 15 to 20 minutes until slightly Quick Red Cabbage Sauerkraut Ingredients: 1/2 head red cabbage thinly sliced 1/3 cup minced garlic 2 tsp caraway seeds 2 tsp yellow mustard seeds 1 cup cider vinegar salt black pepper 2 tbsp olive oil Directions: In a large saucepan, heat olive oil over medium heat. Add the garlic and cook until fragrant but not browned, about 1-2 minutes. Add the cabbage, car- away seeds, mustard seeds, and vinegar to combine. Lower the heat to low and continue to cook for about 10 minutes. Transfer the sauerkraut to a bowl and sea- son with salt and pepper to taste. The sauerkraut can be served warm or chilled. Store any unused portion in the refrigerator for up to 3 days.