Courtesy of The Beef Check Off.
- 1 Pound Ground Beef
- 1/4 Cup Beer
- 2 Tablespoon Worcestershire Sauce
- 4 Whole Wheat Hamburger Buns
- 4 Slices of Cheddar Cheese
- 4 Extra-Thick Slices of Maplewood-Smoked Bacon, Cut In Half, Cooked Crisp
Combine ground beef, beer, Worcestershire sauce in a medium bowl, mixing lightly but thoroughly. Shape into four 1/2 in thick patties
Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on pre heated gas grill, 7 to 9 minutes) until instant- read thermometer inserted horizontally registers 160 deg F, turning occasionally. About 2 minutes before burgers are done, place buns, cut-side down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese.
Place burgers on bottoms of buns; top with bacon slices. Close sandwiches.
Courtesy of Chef Sally Cameron, AFoodCentriclife.com
- 2/3 Cup Olive Oil
- Zest Of One Lemon
- 2/3 Cup Fresh-Squeezed Lemon Juice
- 2 Tablespoons Fresh Mint, Chopped
- 1 Large Garlic Clove, Finely Chopped (Or use a Garlic Press)
- 1/4 Teaspoon Black Pepper
- 1/2 Teaspoon Kosher Salt
- 4 Boneless Skinless Chicken Breasts, 1.5 to 2 Pounds, Preferably Organic
Make the vinaigrette. Whisk together the olive oil, lemon zest and lemon juice. Add mint, garlic and season with salt and pepper. Set aside
Place chicken breasts in a heavy duty zip-style plastic bag, smooth side up. Use a meat pounder to make the chicken breasts even in thickness. Pour half of the marinade into zip bag, about 3/4 cup, and seal the bag pressing the air out. Refrigerate for several hours, turning the bag over occasionally.
Remove chicken from the refrigerator and allow to stand at room temperature 45 minutes before grilling. Drain off marinade and discard.
Grill chicken until done (internal temperature of 160deg F). Brush with fresh vinaigrette for added flavor
Cover chicken with foil to keep warm. The temperature will rise to the food-safe temperature of 165deg F in a few minutes before serving. Serve with reserved vinaigrette as a sauce or salad dressing.
Courtesy of Slawsa, slawsa.com
- 2 Medium- to full bodied beers
- 1 Yellow Or White (non-sweet) Onions, Chopped
- 8 Stadium-Style Brats
- 8 Hotdog Buns
- 1 16oz Jar of Slawsa Original
Heat beer and onions either on the stovetop or the upper grill rack. Submerge brats in the mixture and cook over low heat for 10 to 15 minutes or until cooked through.
Transfer brats to hot grill and sear them for 2 to 3 minutes, turning once.
When completed, serve them on a bun topped with Slawsa Orginal. Enjoy!
Slawsa can be found in your grocer’s relish section. For a full list of stores or to buy online, visit slawsa.com
Courtesy of McCormick
Apple Cider Brine
- 4 Cups Cold Water
- 2 Cups Apple Cider
- 1/2 Cup Pure Maple Syrup
- 1/4 Cup Table Salt
2 Pounds Bone-In Pork Chops, About 3/4in Thick, Trimmed
2 Tablespoons McCormick Grill Mates Pork Rub
For the brine, pour cold water, apple cider and syrup into large plastic or glass container or a 2-gallon re-sealable plastic bag. Stir in salt until dissolved. Place a plate on top of pork chops to keep them submerged. Cover container or seal bag
Refrigerate at least 2 hours. Remove pork chops from brine. Discard remaining brine. Rinse pork chops under cool running water. Pat dry. Bruch pork chops lightly with oil. Rub with Pork Rub.
Grill over medium heat 4 to 6 minutes per side or until pork desired doneness.