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26
Brats-in-Beer
1 can beer, 12 oz.
6 bratwurst
Pour beer into an aluminum foil pan large enough to hold brats in one layer. Place pan of
beer on one side of cooking grill. Brown brats on cooking grill watching carefully turning
as necessary to brown evenly. When brats are brown; place in beer. Cover smoker and
cook 25 minutes.
Kabobs
Any combination of foods that will go onto a skewer can be tried as kabobs. Use your
imagination and try different combinations—do fruit or vegetable kabobs for an unbeatable
flavor addition to your brunch or dinner menu; or combine meat or seafood with vegetables
for a delicious entree. Keep in mind that if you choose foods that require similar cooking
times everything will be done at the same time. Use less charcoal when preparing fire for
kabob cooking. The coals should be sparsely spaced so heat is not too intense.
Land and Sea Kabobs
1
⁄4 cup lemon juice
1 envelope onion soup mix
1
⁄4 cup soy sauce
1
⁄4 cup vegetable oil
1 can pineapple chunks, 8 oz., drained—reserve liquid
1
⁄2 lb. sirloin steak, cut into 1" cubes
1
⁄2 lb. shrimp, peeled and deveined
16 cherry tomatoes
8 mushroom caps
1 green pepper, cut into 1" squares
Combine first four ingredients plus reserved pineapple liquid in non-metal bowl. Add beef
cubes; stir meat to coat completely. Cover; refrigerate at least 3 hours. Add shrimp to beef
mixture and refrigerate 1 hour longer. Arrange ingredients alternately on skewers. Place kabobs
on cooking grill and cook approximately 15 minutes. Turn occasionally and baste with marinade.