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Everything Bagel Pretzel Wrapped Beef Brats

with PBR Beer Cheese

Cook Time 25 Minutes

Serves 8

For the Everything Bagel Pretzel Wrapped Beef Brats

  • 8 beef brats
  • 2 (8 ounce) tubes Pilsbury Crescent Rolls
  • 1 tablespoon baking soda
  • 2 tablespoons warm water
  • 1 tablespoon everything bagel seasoning
  • 3 tablespoons melted butter

For the PBR Beer Cheese

  • 8 tablespoons (1 stick) butter
  • 8 tablespoons flour
  • 1 (12-ounce can) Pabst Blue Ribbon
  • Kosher salt, for seasoning
  • Freshly grated black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup heavy cream
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe, chopped

Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.

 

Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.

 

While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

 

Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.

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Everything Bagel Pretzel Wrapped Beef Brats with Beer Cheese

Everything Bagel Pretzel Wrapped Beef Brats with PBR Beer Cheese

Author Mark & Fey
Course Dinner, Lunch, Meal Prep
Keyword Beef, pabst, Piedmontese
Cook Time 25 minutes
Servings 8

Ingredients

For the Everything Bagel Pretzel Wrapped Beef Brats

  • 8 beef brats
  • 2 8 ounce tubes Pilsbury Crescent Rolls
  • 1 tablespoon baking soda
  • 2 tablespoons warm water
  • 1 tablespoon everything bagel seasoning
  • 3 tablespoons melted butter

For the PBR Beer Cheese

  • 8 tablespoons 1 stick butter
  • 8 tablespoons flour
  • 1 12-ounce can Pabst Blue Ribbon
  • Kosher salt for seasoning
  • Freshly grated black pepper for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup heavy cream
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe chopped

Instructions

  • Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.
  • Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.
  • While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.
  • Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.

Tomahawk Ribeye with Chimichurri Compound Butter

with PBR Beer Cheese

Cook Time 25 Minutes

Serves 8

For the Everything Bagel Pretzel Wrapped Beef Brats

  • 8 beef brats
  • 2 (8 ounce) tubes Pilsbury Crescent Rolls
  • 1 tablespoon baking soda
  • 2 tablespoons warm water
  • 1 tablespoon everything bagel seasoning
  • 3 tablespoons melted butter

For the PBR Beer Cheese

  • 8 tablespoons (1 stick) butter
  • 8 tablespoons flour
  • 1 (12-ounce can) Pabst Blue Ribbon
  • Kosher salt, for seasoning
  • Freshly grated black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup heavy cream
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe, chopped

Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.

 

Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.

 

While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

 

Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.

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Tomahawk Ribeye with Chimichurri Compound Butter

Tomahawk Ribeye with Chimichurri Compound Butter

Author Mark & Fey
Course Dinner, Meal Prep
Keyword Beef, Piedmontese, Spiceology, Steaks, Tomahawk
Cook Time 2 hours
Servings 4

Ingredients

  • 1 tomahawk rib-eye steak about 2 1/2 pounds and 1 3/4 inches thick, our favorite is Certified Peidmontese
  • Salt Pepper + Three Chiles seasoning
  • 1 cup chimichurri
  • 1 4 ounce stick salted butter, softened

Instructions

  • Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with Salt Pepper +Three Chiles.
  • Set the smoker/grill to 250 F. Add the steak to the grill and cook for 90 minutes or until the steak reaches 130 degrees F. When it reaches temp, remove the steak from the grill and rest while you make the rest of the chimichurri.
  • Use a fork to smash together the chimichurri and butter in a small bowl.
  • Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes. Thickly slice the steak and top with the compound butter and serve with a sprinkle of flaky salt.

Triple Stacked Steak Quesadilla with Pico de Gallo

with PBR Beer Cheese

Cook Time 25 Minutes

Serves 8

For the Everything Bagel Pretzel Wrapped Beef Brats

  • 8 beef brats
  • 2 (8 ounce) tubes Pilsbury Crescent Rolls
  • 1 tablespoon baking soda
  • 2 tablespoons warm water
  • 1 tablespoon everything bagel seasoning
  • 3 tablespoons melted butter

For the PBR Beer Cheese

  • 8 tablespoons (1 stick) butter
  • 8 tablespoons flour
  • 1 (12-ounce can) Pabst Blue Ribbon
  • Kosher salt, for seasoning
  • Freshly grated black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup heavy cream
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe, chopped

Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.

 

Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.

 

While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

 

Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.

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Triple Stacked Steak Quesadillas with Pico de Gallo

Triple Stacked Steak Quesadilla with Pico de Gallo

Author Mark & Fey
Course Appetizer, Dinner, Lunch, Tailgate
Keyword Beef, Piedmontese, quesadilla, Spiceology
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound hanger steak trimmed
  • Salt and Pepper + Chocolate Chili Rub
  • 12 6-inch flour tortillas
  • 3 cups shredded cheese
  • Pico de gallo below
  • Crema optional for serving

For the pico de gallo

  • 4 roma tomatoes diced
  • 1 large jalapeno seeded, stemmed, and diced
  • 1/2 white onion diced
  • 2 tablespoons lime juice
  • 1 bunch of cilantro finely chopped
  • Kosher salt for seasoning

Instructions

  • Season the hanger steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill and the pico de gallo.
  • Heat a grill for medium high heat. While the grill heats, mix up the pico de gallo.
  • Combine all the pico de gallo ingredients and check for seasoning. Add more salt and lime juice as needed.
  • Grill the hanger over direct heat until it reaches 127 to 137 degrees F, about 3 minutes per side, or 12 minutes total. Set aside to rest for 5 minute. Slice the steak into bite sized pieces. You’ll need 3 tortillas for each quesadilla. Work quickly and grill towe tortillas layered with cheese, steak, and pico de gallo. Grill one with just cheese and then stack em up! Remove from the grill and cut into 4 pieces, top with more pico and crema as desired.

Italian Coney Dog

with PBR Beer Cheese

Cook Time 25 Minutes

Serves 8

For the Everything Bagel Pretzel Wrapped Beef Brats

  • 8 beef brats
  • 2 (8 ounce) tubes Pilsbury Crescent Rolls
  • 1 tablespoon baking soda
  • 2 tablespoons warm water
  • 1 tablespoon everything bagel seasoning
  • 3 tablespoons melted butter

For the PBR Beer Cheese

  • 8 tablespoons (1 stick) butter
  • 8 tablespoons flour
  • 1 (12-ounce can) Pabst Blue Ribbon
  • Kosher salt, for seasoning
  • Freshly grated black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup heavy cream
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe, chopped

Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.

 

Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.

 

While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

 

Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.

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Italian Coney Dog

Italian Coney Dog

Author Mark & Fey
Course Dinner, Lunch, Tailgate
Keyword Beef, hot dogs, Piedmontese, Sandwiches
Cook Time 20 minutes
Servings 8

Ingredients

  • 1 large onion sliced into half moons
  • Olive oil
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 teaspoon garlic powder
  • 1 pound ground beef
  • 1 cup jarred marinara sauce such as Rao's
  • 8 all beef hot dogs
  • 8 hot dog buns
  • 1 cup shredded part-skim mozzarella
  • Green onions optional for garnishing

Instructions

  • Heat a large non-stick skillet over medium high heat. Add about a tablespoon of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add black pepper and garlic powder and cook for a minute more. Add in the ground beef, breaking up with a spatula, and season with more salt. Cook the beef until browned and no pick remains, about 8 minutes total. Pour in the marinara.
  • On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the beef mixture, garnishing with cheese and green onion before devouring.

Chorizo and Tater Tot Breakfast Burrito

with PBR Beer Cheese

Cook Time 25 Minutes

Serves 8

For the Everything Bagel Pretzel Wrapped Beef Brats

  • 8 beef brats
  • 2 (8 ounce) tubes Pilsbury Crescent Rolls
  • 1 tablespoon baking soda
  • 2 tablespoons warm water
  • 1 tablespoon everything bagel seasoning
  • 3 tablespoons melted butter

For the PBR Beer Cheese

  • 8 tablespoons (1 stick) butter
  • 8 tablespoons flour
  • 1 (12-ounce can) Pabst Blue Ribbon
  • Kosher salt, for seasoning
  • Freshly grated black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup heavy cream
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe, chopped

Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.

 

Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.

 

While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

 

Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.

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Breakfast Burrito

Chorizo and Tater Tot Breakfast Burrito

Author Mark & Fey
Course Breakfast
Keyword Burrito, Ninja, Piedmontese
Cook Time 25 minutes
Servings 4

Ingredients

  • 8-9 ounces Mexican chorizo
  • 1 24 ounce bag frozen tator tots
  • 6 large eggs
  • Kosher salt for seasoning
  • Salt Pepper + Three Chiles seasoning blend
  • 2 cups shredded cheese
  • 1 cup pico de gallo
  • 4 to 6 big ass tortillas at least 10-inch
  • Hot sauce for serving
  • Crumbled cotija cheese for serving

For the chipotle cream sauce

  • 1/2 cup mexican crema
  • 1 tablespoon lime juice
  • 3 chipotles in adobo
  • 1 tablespoon of the Adobo sauce
  • 2 tablespoons hot honey
  • 1/4 cup chopped fresh cilantro plus more for serving

Instructions

  • Heat a grill for medium high direct heat. We’re using our Ninja Woodfire Outdoor so we can air fry the tots. Heat to 425 degrees and set to air crisp. Add the tots and cook until golden brown, about 20 minutes. Remove from the heat and toss with the Salt Pepper + Three Chiles. 
  • Heat a large cast iron skillet directly on the grill. Remove the chorizo from its casing and cook the chorizo over medium high heat until some of the moisture has cooked off. 
  • Meanwhile crack the eggs into a bowl, season with salt, and whisk to combine. Add the eggs to the chorizo. Cook the scrambled eggs by gently turning the curds as the cook. Do your best not to over cook the eggs, some still wet looking areas are ok, these babies are going back on the grill in a bit. 
  • Build the burritos: Lay out a tortilla and a sprinkle on a layer of cheese, then tots and then the eggs mixture. Add some pico de gallo. Fold the side of the burrito in and then roll up the burrito. Set aside while you make the chipotle sauce. 
  • Combine the mayo, crema, lime juice, chipotles and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. 
  • For serving, crisp the burritos over medium high direct heat, for just 2 minutes per side. Serve with a drizzle of the sauce, some crumbled cheese, hot sauce and a sprinkle of fresh cilantro. 

Picanha Steak Burger

with PBR Beer Cheese

Cook Time 25 Minutes

Serves 8

For the Everything Bagel Pretzel Wrapped Beef Brats

  • 8 beef brats
  • 2 (8 ounce) tubes Pilsbury Crescent Rolls
  • 1 tablespoon baking soda
  • 2 tablespoons warm water
  • 1 tablespoon everything bagel seasoning
  • 3 tablespoons melted butter

For the PBR Beer Cheese

  • 8 tablespoons (1 stick) butter
  • 8 tablespoons flour
  • 1 (12-ounce can) Pabst Blue Ribbon
  • Kosher salt, for seasoning
  • Freshly grated black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup heavy cream
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe, chopped

Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.

 

Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.

 

While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

 

Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.

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Picanha Steak Burger

Picanha Steak Burger

Author Mark & Fey
Course Dinner, Meal Prep, Sandwich
Keyword Beef, Burger, Piedmontese, Steak
Cook Time 2 hours
Servings 4

Ingredients

For the picanha steak

  • 1 1/2 pound picanha steak we got ours from Certified Piedmontese
  • Salt Pepper + Three Chiles spice blend

For the chimmichuri sauce

  • 1 bunch fresh parsley about 1/2 cup leaves, roughly chopped
  • 2 tablespoons fresh oregano leaves
  • 5 to 6 cloves garlic
  • 2 teaspoons red pepper flakes
  • 2 tablespoons red wine vinegar
  • Kosher salt for seasoning
  • 1/2 cup olive oil

For the burgers

  • 2 pounds ground beef
  • Kosher salt for seasoning
  • 8 ounces thick sliced provolone cheese
  • 4 burger buns
  • Lettuce of your choice

Instructions

  • Pat your picanha steak down with paper towels. Flip the steak over so that the thick layer of fat is down against a cutting board. Use a sharp knife to trim away the steaks silverskin. Season the steak all over with Salt Pepper + Three Chile. Set the steak aside at room temperature for 1 hour
  • Set your grill or smoker for indirect heat at 225 º F . Smoke the picanha steak for 75 to 90 minutes or until the internal temperature reaches 120ºF.
  • While the steak cooks make the chimichurri by combining the parsley, oregano, garlic, red pepper, and vinegars in a mortar and pestle. Work this mixture into a thick paste and add a heavy pinch of kosher salt and oil and combine until you have a thick but chunky sauce. A small food processor works for this too — just combine the ingredients with a few short pulses.
  • Shape the burger meat into four 1/2 pound patties, squaring up the sides and making a shallow indent in one side. Season generously with kosher salt.
  • Remove the picanha steak from the grill to a baking sheet to rest. While it rests grill the burgers. Crank the heat on the grill to medium high and. Grill the burgers over direct heat for about 12 minutes total, flipping every 3 to 4 minutes. 
  • Once again crank up the heat on the grill, aiming for about 500 degrees F. Return the steak to the grill and sear, turning every few minutes to prevent flare ups from that juicy fat cap. When the steak is darkly seared and reaches an internal temp of 130 degrees F, remove it from the grill to rest for 10 minutes.
  • While the steak rests, heat two cast iron skillet on the still hot grill and add the cheese slices to melt and crisp, this takes about 3 minutes.
  • Finally toast the buns and build the burger. Slice the steak and build the burgers – lettuce, burger patty, cheese skirt, steak slices, chimichurri. 

Beermosas with French Bread Breakfast Pizza

with PBR Beer Cheese

Cook Time 25 Minutes

Serves 8

For the Everything Bagel Pretzel Wrapped Beef Brats

  • 8 beef brats
  • 2 (8 ounce) tubes Pilsbury Crescent Rolls
  • 1 tablespoon baking soda
  • 2 tablespoons warm water
  • 1 tablespoon everything bagel seasoning
  • 3 tablespoons melted butter

For the PBR Beer Cheese

  • 8 tablespoons (1 stick) butter
  • 8 tablespoons flour
  • 1 (12-ounce can) Pabst Blue Ribbon
  • Kosher salt, for seasoning
  • Freshly grated black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup heavy cream
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe, chopped

Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.

 

Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.

 

While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

 

Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.

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Beermosas with French Bread Breakfast Pizza

Beermosas with French Bread Breakfast Pizza

Author Mark & Fey
Course Appetizer, Breakfast, Tailgate
Keyword LaBrea, Piedmontese
Cook Time 35 minutes
Servings 4

Ingredients

For the French bread breakfast pizza

  • 1 loaf soft French or Italian bread about 12 ounces, halved lengthwise
  • 6 slices thick cut bacon
  • 8 large eggs
  • Kosher salt for seasoning
  • 2 tablespoons butter
  • 1/3 cup milk or half and half
  • 1 cup shredded cheddar cheese divided
  • 1 cup beer cheese sauce from this recipe
  • Green onions optional for garnish

For the beer-mosas

  • 2 12 ounce cans Pabst Blue Ribbon beer
  • 12 ounces orange juice
  • Orange slices optional, for garnish

Instructions

  • Heat a grill for medium heat. Add the sliced bread loaf and cook until toasted, about 3 minutes.
  • Line a baking sheet with parchment paper and lay the bacon out in a single layer. Add to the grill and cook until crisped, about 15 minutes total. Remove from the heat and roughly chop.
  • Whisk together the eggs, milk, and a generous pinch of salt. Melt the butter in a large skillet over medium heat. Add the egg mixture and scramble – you want the eggs to be slightly underdone and creamy. Add in 1/2 cup of the shredded cheese.
  • Top the french bread with the beer cheese, eggs, chopped bacon, and more cheese. Return to the grill for 5 minutes to melt the cheese. Remove from the heat and slice into 2 inch pieces. Top with the green onion.
  • Make the beermosas by pouring the PBR into a chilled glass. Top with orange juice and an orange slice for garnish.

Crispy Onion BBQ Burger

with PBR Beer Cheese

Cook Time 25 Minutes

Serves 8

For the Everything Bagel Pretzel Wrapped Beef Brats

  • 8 beef brats
  • 2 (8 ounce) tubes Pilsbury Crescent Rolls
  • 1 tablespoon baking soda
  • 2 tablespoons warm water
  • 1 tablespoon everything bagel seasoning
  • 3 tablespoons melted butter

For the PBR Beer Cheese

  • 8 tablespoons (1 stick) butter
  • 8 tablespoons flour
  • 1 (12-ounce can) Pabst Blue Ribbon
  • Kosher salt, for seasoning
  • Freshly grated black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup heavy cream
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe, chopped

Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.

 

Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.

 

While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

 

Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.

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Crispy Onion BBQ Burger

Crispy Onion BBQ Burger

Author Mark & Fey
Keyword Beef, Burger, Piedmontese, Smash burgers, Spiceology
Cook Time 30 minutes
Servings 4

Ingredients

For the homemade BBQ sauce

  • 11/2 cups ketchup
  • 1/4 cup apple cider vinegar
  • 2 tablespoons molasses
  • 2 tablespoons brown sugar
  • 1 teaspoon Worcestershire sauce
  • Salt Pepper + Three Chile spice blend
  • 1/2 teaspoon garlic powder

For the burgers

  • 8 burger patties we like the ones from Certified Piedmontese
  • Kosher salt. for seasoning
  • 1/2 cup finely diced white onion
  • 8 slices sharp cheddar cheese
  • 4 burger buns

Instructions

  • For the BBQ sauce: Combine all the ingredients in a medium saucepan and bring to a simmer over medium heat. Cook for 3 minutes then remove to cool. Season the burger patties with salt. Heat a large skillet
  • Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add the onions.
  • Once you see juices pooling on the meat flip the burger. Add the cheese and place a bottom bun on two of the four patties. As soon as the cheese is melted pull them off.
  • Flip the bottoms over and add the other burger to make two doubles. Top with more BBQ sauce and shredded lettuce.

Beer Cheese Steak Nachos

with PBR Beer Cheese

Cook Time 25 Minutes

Serves 8

For the Everything Bagel Pretzel Wrapped Beef Brats

  • 8 beef brats
  • 2 (8 ounce) tubes Pilsbury Crescent Rolls
  • 1 tablespoon baking soda
  • 2 tablespoons warm water
  • 1 tablespoon everything bagel seasoning
  • 3 tablespoons melted butter

For the PBR Beer Cheese

  • 8 tablespoons (1 stick) butter
  • 8 tablespoons flour
  • 1 (12-ounce can) Pabst Blue Ribbon
  • Kosher salt, for seasoning
  • Freshly grated black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup heavy cream
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe, chopped

Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.

 

Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.

 

While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

 

Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.

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Beer Cheese Nachos

Beer Cheese Steak Nachos

Author Mark & Fey
Course Appetizer, Dinner, Lunch, Tailgate
Keyword Beef, PBR, Piedmontese, Spiceology
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound flank steak
  • Salt Pepper + Chocolate Chile
  • 8 tablespoons 1 stick butter
  • 8 tablespoons flour
  • 1 12-ounce can Pabst Blue Ribbon
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe chopped
  • Hot sauce
  • 1 bunch green onions
  • 24 ounces sturdy tortilla chips
  • Pico de gallo

Instructions

  • Season the flank steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning on all sides. Set aside for at least 30 minutes while you prepare the cheese sauce and the grill.
  • Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.
  • Heat a grill for high direct heat. Grill the flank steak over direct heat for 5 to 6 minutes per side. Remove from the heat and rest for 10 minutes before slicing into bite sized pieces against the grain.
  • Build the nachos by spreading the tortilla chips out into a single layer on a plate. Pour on the cheese sauce and top the nachos with the flank steak, green onions, and pico de gallo.

Gringo Taco

with PBR Beer Cheese

Cook Time 25 Minutes

Serves 8

For the Everything Bagel Pretzel Wrapped Beef Brats

  • 8 beef brats
  • 2 (8 ounce) tubes Pilsbury Crescent Rolls
  • 1 tablespoon baking soda
  • 2 tablespoons warm water
  • 1 tablespoon everything bagel seasoning
  • 3 tablespoons melted butter

For the PBR Beer Cheese

  • 8 tablespoons (1 stick) butter
  • 8 tablespoons flour
  • 1 (12-ounce can) Pabst Blue Ribbon
  • Kosher salt, for seasoning
  • Freshly grated black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup heavy cream
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe, chopped

Heat the grill to medium, aiming for about 375 degrees F. Unwrap the brats and patty dry with paper towels. Unfold the crescent rolls into a single layer. Pinch together two crescent rolls to make a rectangle and wrap each brat in a rectangle of crescent roll. Move to a parchment paper lined baking sheet.

 

Combine the baking soda and water in a small bowl. Brush the crescent rolls with the baking soda mixture and sprinkle with the everything bagel seasoning. Bake the brats for 20 to 25 minutes or until browned.

 

While the brats bake, make the beer cheese. Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Add the cream. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

 

Remove the brats from the grill and brush with melted butter. Serve the brats with warm beer cheese.

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Gringo Taco

Gringo Taco

Author Mark & Fey
Course Dinner, Lunch, Meal Prep
Keyword Beef, Cheese, Ground beef, Piedmontese, Tacos
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 pound ground beef
  • 3 tablespoons taco seasoning
  • 12 small flour tortillas
  • 1 cup pico de gallo
  • 1 cup shredded Mexican cheese blend
  • Cilantro optional garnish
  • Crema optional for garnish
  • Hot sauce optional for garnish

Instructions

  • Heat a large skillet or flattop to medium to high heat. Add the ground beef and break up with a spatula. Cook until browned, continuing to break up the beef. Add the taco seasoning and cook for 1 minute more until fragrant.
  • Toast the tortillas on the flattop or in another small pan. Build the tacos by filling with beef, pico de gallo, and shredded cheese. Fill with your favorite garnishes.