Brat Attack

Ingredients

6 turkey bratwurst
12-oz. can beer
14-oz. can of sauerkraut
6 rolls
1 medium onion, thinly sliced
2 tbsp. coarse grain mustard

Directions

Dump everything but the rolls and sauerkraut into a large pot and simmer for approximately 20 minutes. Fire up the frill to medium-high heat and grill your brats for an additional 10 minutes. Heat sauerkraut separately in a saucepan. Place a sausage in each split roll and serve with a generous topping sauerkraut.

Source

BBQ Chicken

Ingredients

1 whole chicken - 3 1/2 to 4 lbs.
Salt Free Mrs. Dash - herbs
Onion powder
Poultry seasoning
Season salt, optional
4 tbsp. Kraft BBQ sauce
2 tbsp. Worcestershire
2 tbsp. soy sauce

Directions

Wash and dry chicken. Liberally sprinkle all spices inside and outside of chicken. Baste with mixture of BBQ sauces. Grill until done.

Source

I modified this recipe for 3 lbs of chicken cut up, drum sticks and thighs.

Bacon Wrapped Aspargus

Ingredients

10 spears fresh asparagus, trimmed
1/8 teaspoon pepper
5 bacon strips, halved lengthwise

Directions

Place asparagus on a sheet of waxed paper; coat with nonstick cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks. Grill, uncovered, over medium-low heat for 8-12 minutes or until bacon is crisp, turning occasionally. Discard toothpicks.

Source

Bronco Burger

Ingredients

5 fresh jalapeno peppers
4 pounds ground beef
salt and pepper to taste
1 egg
1/4 cup steak sauce, (e.g. Heinz 57)
1/4 cup minced white onion
1 teaspoon hot pepper sauce (e.g. Tabasco™)
1 pinch dried oregano
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1/4 cup crushed Fritos® corn chips
8 large potato hamburger buns
8 slices pepperjack cheese

Directions

Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.

In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos®. Divide into 8 balls, and flatten into patties.

Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!

Source

Savory Garlic Burgers

Ingredients

1 lb. ground beef
1/4 cup Lea & Perrins Worcestershire Sauce
1 tbs. finely chopped garlic or 1 tsp. garlic powder
1/4 tsp. salt

Directions

In a medium bowl combine everything. Shape into four patties. Grill or broil until done.

Source- back of Lea & Perrins Worcestershire Sauce

Grilled Flat Bread

Ingredients

• 1 pound refrigerator pizza dough, room temperature
• 2 tablespoons reserved marinade from Garlic,Lemon, and Herb Rubbed Legs

Directions

Preheat grill or gill pan over medium heat.

Cut the dough in half and save 1 half for the round 2 recipes. On a lightly floured work surface roll the remaining half out into a rectangular shape about 1/4-inch thick.

Place the dough onto an oiled grilled grate. Brush the top with half of the reserved marinade. Grill for 4 minutes. Flip the bread and top with remaining marinade and grill for another 3 minutes.

Remove bread from the grill to a cutting board, cut into pieces and serve warm.

Source: Sandra's Money Saving Meals, Food Network

I served this with the chicken like she did. Very good and easy to make! The whole meal with the chicken reminded me of Mediterrean cuisine or maybe Middle-Eastern.

Garlic, Lemon, and Herb Rubbed Chicken Legs

(copied directly from source)

Ingredients

• 1/3 cup canola oil, plus oil for grate
• 2 tablespoons grill seasoning
• 1 tablespoon chopped garlic
• 2 tablespoons lemon juice
• 2 tablespoons fresh chopped parsley leaves
• 2 tablespoons fresh chopped basil leaves
• 2 tablespoons fresh chopped rosemary leaves
• 1 1/2 pounds chicken drumsticks

Directions

In a medium bowl stir together all ingredients except the chicken. Reserve 2 tablespoons of the mixture for the grilled flat bread. Add the chicken to the bowl, and toss with herb mixture so that all pieces are well coated. Cover and place in refrigerator for at least 2 hours and as long as overnight.

Heat a grill or grill pan over medium heat. Be sure to oil grate when ready to start cooking. Let chicken stand at room temperature for 20 to 30 minutes before grilling.

Place chicken on hot, oiled grill and cook for a total of 18 to 20 minutes giving it a quarter turn every 4 to 5 minutes. Transfer chicken to a platter and let rest for 5 minutes before serving.

Source: Sandra's Money Saving Meals, Food Network

This was soooo good! Defintely make again! Only marinated for two and a half hours and it was very flavorful.