I didn’t have a recipe for rub, I start with a cajun-creole style and build from there, just throwing things in until it tastes right. It took me forever to figure out how much of each to put together. Finally, I settled on measurements that make the most sense.

You can use this spicy yet sweet rub for beer can chicken, grilled chicken or bbq chicken.

Dry Spice Rub For Chicken

From The Kitchen Of GrillingGuide.net

Ingredients

1 Tbsp. light brown sugar
1/4 C. paprika
2 tsp. cinnamon
2 tsp. dry mustard
2 tsp. cayenne (or red) pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. kosher salt

Directions

1. Mix all ingredients in a bowl.
2. Coat inside and outside of chicken with the dry spice rub.
3. Refrigerate at least 1 hour up to 8 hours.

Popularity: 8% [?]

This spicy marinade is delicious for chicken, shrimp and even beef. You can never go wrong with a little extra Kick!

Cajun-Style Marinade

Make 1 1/4 cups

Ingredients

1/3 cup vegetable oil
1/4 cup vinegar
1/4 cup minced celery
1/4 cup minced onion
1/4 cup minced green pepper
2 cloves garlic, minced
1 to 1 1/2 teaspoon TABASCO sauce

Directions

In small bowl, combine all ingredients
until well blended. Marinate 30 minutes.

Note: Never reuse any marinade that has come in contact with meat.

Popularity: 6% [?]

Grilled Beer Bratwurst

Everyone has their own secret perfect bratwurst recipe. Not being from Wisconsin, I can’t tell you if this recipe is perfect or not. What I can tell you is this recipe has produced for me some very delicious bratwurst. I have heard people say the Secret to great bratwurst is to simmer them in beer first (Really? Gee no kidding?), or cook them slow or make sure the fire is the right temp.

In my experience, the secret is simply patience. How long to grill bratwurst depends on how you grill them. You can throw them straight on the grill which will take about 25-30 minutes or boil the brats in beer, wine or water for about 20 minutes. After boiling, then they are grilled for 4-6 minutes. Boiling them first (also called par-poaching) in beer first improves the flavor so dramatically its almost a sin just to throw them straight on the grill. Regardless, brats take a little while to cook thoroughly. If you rush, you could easily end up with a bratwurst that is burnt on the outside and not so done on the inside. If not handled properly, the long cooking time often burst the brat’s thin skin letting all the glorious juices out, causing a dried up brat.

Bratwurst Tradition

Due to the large German population, Wisconsin is known for their beer and bratwurst. Germans brought their bratwurst sausage recipes as they settled throughout the area in the 1800’s. Bratwurst is traditionally made from pork, although there are bratwurst that are all beef or other meats. In selecting which brand of brat to cook is a personal choice.Johnsonville is a popular national brand and is as good as any, unless you live around Wisconsin, where you can find many delicious alternatives.

Although gas grills are fine to use, bratwurst tastes the best when grilled over charcoal or wood. I have seen some fry bratwurst in a pan, but this reduces the taste to nothing more than a large breakfast sausage.

Here’s how to grill perfect bratwurst

What To Grill

6 Brats
6 Good quality rolls (Semmel Rolls if you can find them)
1 whole onion
1 large Green pepper
12 ounces of beer
1 cup of water
2 tablespoons of butter
1 tablespoon salt

How To Grill It

If you have a gas grill, the sideburner is perfect for this.

Cut the onion in half and slice. Slice the green pepper into 1/4 inch wide strips.

In a 2 quart saucepan, saut the sliced onion and green pepper in 2 tablespoons of butter for three to four minutes.

Remove 1/2 of the sauted onions and green peppers and place in a bowl covered with foil to keep warm. (You can use these on the brats later) Leave the remaining onion and peppers in the pan.

Next add 1 bottle or can of beer and 1 cup of water and bring to a low simmer. Never boil bratwurst –it will break open the skins. A low simmer is when there is steam rising off of the water and no bubbles are coming to the surface.

You can use any beer, but full flavored Mexican beers like Corona or Tecate work great. Light beer is not reccomended

Simmer the brats on low heat for 20 minutes and remove. (Discard the liquid and peppers).

Take your simmered brats straight to the grill. Be careful not to break the skin. Grill on a low setting. the key here is low and slow. Brats can be cooked either directly over the fire or indirectly, where the fire is on one side of the grill and the food is grilled over the unlit portion. This allows the bratwurst to cook with little risk of burning from flare ups.

Grill the brats for 4-6 minutes total, turning often until brown. They are now ready to serve.

Use only tongs to turn. Using a fork or anything else that can poke holes in your brats will let all the good juices out and result in a dried out brat. Flare-ups from the dripping fat will cause the outside to burn as well.

Condiments:

Serve on good quality fresh baked rolls (not hot dog buns) and top with the onion and pepper mix that you sauted, or with brown or deli-style mustard –or all of the above.

If you like Sauerkraut on your brats, Use the fresh Sauerkraut from the refrigerated section of the supermarket. I like to use the Bavarian style with caraway seeds. Heat it in a pan with some course cracked black pepper.

Bratwurst and Beer with sauerkraut is one of my favorite grilled foods. It is fun to cook and so delicious.

Popularity: 19% [?]

Source: www.sizzleonthegrill.com
It is such a treat when I get an email from folks with ideas and recipes. And even better when they share a pix of what they are cooking on their grill. A few weeks back I got the nicest email from Wynard Walkey, a gentleman who has been grilling for quite some time. He and his wife like to grill breakfast nearly every Sunday morning. What a nice idea! I asked him to share a picture and he obliged with a pix of the bacon on the griddle and potatoes in the frying pan. I tell you what Id be stopping by his house this Sunday but he had the good judgment to NOT send me his address!

Happy Grilling!

______________

Bacon on the griddle and potatoes frying on the side burner - can you just smell that? Sunday morning breakfast cooked outdoors…DEE-LISH-US!

CB,
I sure look forward to your emails. You always have interesting items about grilling, either on gas or charcoal. I have used the propane grill for many years. I am 70 years young, so you know what they say about teaching old dogs new tricks.

I have used many or your hints and ideas for grilling. I must admit. I may be the only old fogy that uses his grill with a full cast iron griddle to do most of my cooking. I dont know, I just like the idea of cooking on a grill. Sometimes I do remove the grill and cook on the grates. Especially with some cuts of meat and fish.

Our Sunday morning ritual during summer is fixing breakfast outside on the patio with the grill. Pancakes, hash browns, sauteed Walla Walla onions. Fried eggs with sausage, or fresh side or just plain ole thick sliced hickory/brown sugar flavored bacon. Makes me ready for Sunday morning already.

My spouse and I are both retired, so we do enjoy eating out on Sunday morning, providing the weather is good. Unfortunately we live in Colorado near the mountains so we do have winters. Still, there are some good days in the winter when I cook outside and bring it in to eat. (The picture) is my griddle full of some good old hickory smoked thick sliced bacon from our local Costco store. The cast iron skillet on the side burner is full of hash browns with about a 1/4 of a good old Walla Walla sweet onion.

Keep up your fine email with the great tips and recipes. Looking forward to your next email. Thanks, Wynard

________________

Wynard will be receiving an autographed copy of Everybody Grills! as his email was selected in the drawing for September. We have several autographed copies still available and everyone who submits a photo and short paragraph on what they are grilling is eligible to win! Hey maybe you might could win! Send me an email with a picture of whats on YOUR grill this week! Thanks, CB

Popularity: 8% [?]

This cajun rub works the best on beer can chicken, but can be used on grilled leg quarters, breasts, boneless and skinless tenderloins or a whole grilled chicken. The thyme works great to Kick up your grilled shrimp skewers too.

Cajun Rub for Chicken and Shrimp

Ingredients

2 tbls Tony Chachere’s creole seasoning
1 tsp. kosher salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. thyme

Directions

1. Combine all seasonings in small bowl.
2. Wash and pat dry the chicken
3. Rub a generous amount of the Cajun rub onto the skin of the chicken
4. Sprinkle the rub into the cavity of the chicken
5. Refrigerate at least 1 hour up to 8 hours
6. Grill it!

Popularity: 7% [?]