How to cook Bratwurst

This is the proper way to cook bratwurst.

Ingredients:

• 1 Package Bratwurst (I prefer Johnsonville)
• 2 Beers
• 1 Onion Sliced

Directions:

1. Put raw brats, sliced onions, and beers into a pot.
2. Bring to a boil, reduce heat and simmer for about 20 minutes.
3. Grill until golden brown and delicious.
4. Serve with sauerkraut and spicy mustard.

Buffalo Chicken Grilled Cheese

I will admit that I am a pinterest whore.  I found this on Pinterest, tweaked it just a little and it turns out that this is delicious. I will be making this often methinks.

Ingredients:

• 1/2 Cup Cooked shredded chicken
• 1 Tbsp Finely minced carrot
• 1 Tbsp Finely minced onion
• 1 Tbsp fineley minced celery
• 3 Tbsp Franks hot sauce
• 1 Tsp mayonaise
• Shredded cheddar cheese
• Crumbled blue cheese
• 2 Slices hearty bread
• Butter

Directions:

1. Mix the chicken, hot sauce, mayo, carrot, onion, and celery in s small bowl
2. Heat a nonstick pan over medium heat
3. Butter one slice of bread and put into pan
4. Sprinkle half of the cheddar and blue cheeses onto the bread in the pan
5. Add the chicken mixture to the bread in the pan
6. Sprinkle the remaining cheese over the chicken mixture
7. Butter other slice of bread and put on top of chicken/cheese mixture in pan.
8. Grill until golden brown and delicious

Bacon Bomb

Words cannot begin to describe how delicious this is!  I would imagine you could put just about anything as the stuffing. I chose Onions, Peppers, and Cheese for this one.  If you crumble bacon as a stuffing layer this is then called a Bacon Explosion.

Ingredients:

• 2 Lbs Jimmy Dean Hot Sausage
• 2 Lbs thick sliced bacon
• Shredded Cheese
• 1/2 an Onion (diced)
• 1/2 a Green Pepper (diced)
• Butt Rub
• BBQ Sauce (I use Sweet Baby Ray’s Original)

Directions:

1. Press sausage into 1/2″ thick rectangle.
2. Sprinkle a layer of onion and peppers onto sausage.
3. Sprinkle with shredded cheese.
4. Press cheese and toppings into the sausage.
5. Roll the sausage into a log.
6. Weave bacon into a “mat” the same width as the sausage log.
7. Roll the sausage log into the bacon.
8. Sprinkle with butt rub
9. Smoke for 1 hour @ 225
10. Cover with BBQ sauce and another layer of the butt rub.
11. Smoke for 1 hour @ 225
12. Cover with BBQ sauce and another layer of the butt rub.
13. Repeat until internal temp reaches 150.

Tony’s Hash

My buddy Tony makes the best southern hash I’ve ever had… This is his recipe. Ingredients:

• 2 Lbs Smoked pork butt
• 1 Lb Smoked Brisket
• 1 Lb Grilled chicken breast
• 2 Large Yellow onions
• 1 28oz Can Diced tomatoes
• 4 Medium Potatoes, cooked until just done
• 2 Tbsp Salt
• 1 Tbsp Black pepper
• 1 Tbsp Chili powder
• 1 Tbsp Garlic powder
• 1 Tbsp Smoked Paprika
• 2 tsp Cumin
• 1/4 Cup Cider vinegar
• 1/4 Cup Worcestershire sauce
• 1/2 Cup Yellow mustard
• 2 Tbsp Brown sugar
• 1/8 Cup White vinegar
• 2 quarts water or chicken stock
• 2 sticks butter or butter/pork fat mix

Instructions:

1. Run all meat and vegetable ingredients through grinder into a stock pot.
2. Add all other ingredients.
3. Bring to a boil.
4. Reduce heat and simmer for 1 hour.
5. Enjoy!

Sausage Crack

I would be remiss if I didn’t include this recipe.  It is my standby dip recipe and it’s absolutely delicious.

Ingredients:

• 1 lb Jimmy Dean hot sausage
• 2 blocks cream cheese
• 1 can rotel

Instructions:

1. Brown sausage and add to crockpot.
2. add remaining ingredients, cover, and cook on low for 3-4 hours.
3. Serve with scoops and enjoy!

4Bs Cream of Tomato Soup

The soup of my youth!

• Difficulty: Easy
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Ingredients:

• 28 oz Diced tomatoes
• 9 oz Chicken Broth
• 1 oz Butter
• 1 Tbsp Onion, diced
• Pinch of Baking soda
• 2 Cups Heavy cream
• 2 Tbsp White sugar

Instructions:

1. Mix tomatoes, chicken broth, butter, sugar, onions and soda in a stock pot.
2. Heat to boiling, reduce heat and simmer 1 hour.
3. Use an immersion blender to get the texture you desire.
4. Heat cream in double boiler.
5. Add cream to hot tomato mixture.
6. Serve with grilled cheese sandwiches.

Whole Hog Cafe Copycat Potato Salad

• Difficulty: Easy
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Ingredients:

• 3 1/2 lb red potatoes
• 1 tbsp sugar
• 1 tsp garlic powder
• 1 tsp ground black pepper
• 1 tsp dry parsley
• 1 tsp salt
• 1 tsp dry ranch dressing mix
• 1/3 cup chopped chives
• 1/2 cup chopped green onion
• 1 cup cooked, crumbled bacon
• 2 cups sour cream
• 2 cups mayonnaise

Instructions:

1. Cube potatoes and boil until tender.
2. Cool potatoes.
3. Mix in all spices, chives, onion, and bacon.
4. Mix in sour cream and mayonnaise.
5. Cover and chill.

Gayle’s Pimento Cheese

• Difficulty: Easy
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Ingredients:

• 1 block Sharp cheddar cheese
• 1 4 oz. Jar of diced pimentos
• 1 tsp Dried mustard
• 2 Tbsp Dukes mayonnaise
• Black pepper to taste

Instructions:

1. Grate cheese into mixing bowl.
2. Mash diced pimentos with a fork and add to cheese (Including juice)
3. Sprinkle dried mustard over mixture.
4. Add mayonnaise
5. Add pepper to taste.
6. Optional: Add diced jalapenos to taste

South Carolina Mustard Sauce

• Difficulty: Easy
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Ingredients:

• 2 Cups Yellow mustard
• 4 Tbsp Ketchup
• 2/3 Cup Brown Sugar
• 1 Cup White vinegar
• 4 Tbsp Butter
• 2 Tbsp Worcestershire sauce
• 2 Tbsp Lemon Juice
• 1 tsp Cayenne pepper
• 2 tsp Black pepper
• 2 tsp Salt

Instructions:

1. Combine all ingredients in a saucepan.
2. Heat to boiling and simmer for 5 minutes or until desired consistency.
3. Cool completely before storing.
4. Store in refrigerator for up to 6 months.

Rod’s Carolina BBQ Sauce

• Difficulty: Easy
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Ingredients:

• 3 Cups Apple cider vinegar
• 1 Cup Ketchup
• 1/2 Cup White Sugar
• 2 tsp Salt
• 1 tsp Cayenne Pepper
• 1 tsp Black Pepper
• 1 tsp Crushed Red Pepper

Instructions:

1. Combine all ingredients in a saucepan.
2. Heat to boiling.
3. Remove from heat and let stand until cool.
4. Store in refrigerator up to 6 months.