CHERRY WHEAT BEER BRATS

BY DOMINIC TRIMBOLI

 

After months of experimentation and dozens of sausages smoked MEAT! and Grilla Grills have perfected our cherry wheat beer brat recipe and we’re excited to bring it to you in time for summer!

This recipe takes advantage of MEAT! Grinders, Sausage Stuffers, Mixers and Scales to make the entire sausage making process as easy as possible. Taking it a step further, we’ll smoke our brats on a Grilla Grills Silverbac adding an extra layer of smokey flavor!

We’re celebrating Grilla and MEAT! partnering up this month with some delicious recipes and big deals on our homemade sausage making gear! Follow the links to get more details on any of the gear we use in this recipe.

 

 

PREP TIME:

 

1 Hour

 

COOK TIME:

 

1 Hour 30 minutes

 

ESTIMATED SERVINGS:

5 lbs of sausage

EQUIPMENT NEEDED / SUGGESTED:

• MEAT! .5 HP Dual Grind Grinder

• MEAT! 5lbs. Vertical Sausage Stuffer

• MEAT! 20lbs. Meat Mixer

• MEAT! 44lbs. Stainless Scale

• Grilla Grills Silverbac Pellet Grill

 

INGREDIENTS

• 4 lbs Pork Shoulder (Substitute as you desire)
• 1 lbs Pork Fat (Substitute as you desire)
• 6-8 Cloves Garlic
• 2-3 C. Fresh Cherries, Pitted and Quartered
• Kosher Salt
• Coarse Ground Pepper
• 1/2 Cup of Red Wine
• 3-5 Tbsp. Fennel Seed
• 2 Tbsp. Sage
• 2 Tbsp. Thyme
• 15 Dashes Worcestershire Sauce
•  12oz. Beer (Cherry Wheat Ale is preferable)

 

Homemade Sausage Making Directions:

 

1. Cube your meat into roughly 2” pieces and then partially freeze your meat and fat to
make grinding easier.

 

2. Remove the sausage casings from their original packaging. To remove excess salt,
thoroughly rinse and set in cool water overnight, or for at least 1 hour in lukewarm
water prior to stuffing.

a. Pro Tip: Freeze the grinder throat as well. This will keep it from getting hot and
will help with grinding the meat.

 

3. Peel and mince your garlic, de-pit and dice your cherries and prepare your dry
ingredients.

 

4. Place your partially frozen meat in a bowl and add half of your Thyme, Sage, Fennel
Seed, Salt, Pepper, and all your garlic. Mix until well incorporated and place back in the
freezer if necessary to harden again.

 

5. With your meat and fat still partially frozen, cut small chucks to fit through the grinder.
We are using a 30% ratio of fat to wild game.

 

6. Grind your meat and fat with the fine grind plate attached.

 

7. Add your ground meat-and-fat mix to the MEAT! 20lb Meat Mixer with the rest of your
wet and dry ingredients. Add in your diced cherries as well and thoroughly mix until your
meat has taken on a slightly sticky texture.

 

8. Using the MEAT! 5-lb Stuffer, press your final meat mixture into the canister. You will
want to make sure you get it packed down to remove any air bubbles from the meat.

a. We suggest lightly throwing the meat into the canister with a little force and
lightly packing it down every so often.

 

9. With the canister full, attach the casing to the stuffing tube. Leave an inch of casing
hanging off and do not tie until you have pumped in some of the meat into the casing.

 

10. Twist off the size brats you want as you pump.

 

11. Using a sanitized sausage pricker or fine needle, prick sausage to pop air bubbles.

 

12.Hang sausages for 3-4 hours then place in fridge for a couple hours to allow casing to
shrink and adhere to meat.

 

Cooking Directions:

 

1. Start by heating up your Silverbac Pellet Grill to 220 degrees.

 

2. Place your brats in a cast iron skillet or similar cooking container you can safely place on
the smoker.

3. Pour your beer into the container with your brats, the more you pour the heavier the
beer flavor will be.

4. Place your brats onto your smoker and allow them to smoke until they reach an internal
temperature of at least 165 degrees.

a. Pro tip: Remove the brats from the pan before they reach 165 degrees and finish
by searing on a grill for an extra bit of fire roasted char!

5. For additional flavor, add chopped white onion, bell peppers and cherry tomatoes to the
pan as well.

CHERRY WHEAT BEER BRATS

BY DOMINIC TRIMBOLI

 

It’s not easy to make a perfect steak even better, but we’ve done it with our delicious new sauce made with caramelized onion, bacon and red wine. This month Grilla Grills and MEAT! are partnering to bring you awesome recipes and big deals on their most popular gear!

This recipe takes advantage of the MEAT! Sous Vide to cook our steaks to the perfect temperature in our decadent sauce, then uses the Grilla Grills Primate to get a perfect sear! We’ll also grill up some asparagus alongside your steak for a perfect accompaniment. Just follow these simple steps and by the end of this recipe you’ll have prepared one of the best steaks you’re going to have all year.

 

 

PREP TIME:

 

15 Minutes

 

COOK TIME:

 

1 Hour 30 minutes

 

ESTIMATED SERVINGS:

 

2

 

EQUIPMENT NEEDED:

• MEAT! Vacuum Sealer Bags

• MEAT! Chamber Vacuum Sealer

• MEAT! Sous Vide Cooker

• Grilla Grills Primate Grill and Grilla Grills Griddle

 

 

 

INGREDIENTS

·         2 New York Strip Steaks cut 1.5” thick

·         3 Cloves Garlic

·         Kosher Salt

·         Coarse Ground Pepper

·         Half Red Onion, Dicede 

·         4 Tbsp Butter

·        1 C. Red Wine

·         2 C. Beef Stock

·        Coarse Ground Pepper

·         6 Slices of Thick Bacon, Diced 

·         10 Dashes Worcestershire Sauce 

·         1 Tbsp Tomato Paste 

·         1 Bunch Asparagus 

 

 

Directions:

 

1. Place the MEAT! Sous Vide cooker in a tall pot and fill the pot with warm water above the minimum fill line. Set the sous vide temperature to your desired
doneness. Keep in mind, we will be searing our steaks after they are removed
from the sous vide so set your temperature approximately 15°F lower than your
final desired temperature. We think medium rare is perfect for this recipe, so we
will set our Sous Vide temperature to 120°F.

 

2. Put a small pot on medium heat, then mince/dice your garlic, onions and bacon.

 

3. Place all the ingredients from the previous step into the hot pot.

 

4. Simmer these together until the garlic and onions have caramelized and the
bacon has cooked.

 

5. Pour in your red wine, beef stock, and Worcestershire sauce then simmer the
sauce until it has reduced by half. Stir occasionally and add salt and pepper to
your desired level.

 

6. Season your New York Strip steaks with kosher salt and coarse ground pepper
and then place them into appropriately sized sous vide bags.

 

7. Once the sauce has reduced, add in your tomato paste and butter, then simmer
for another 2-4 minutes until the sauce has fully incorporated.

 

8. Pour your sauce over the steaks, then seal the sous vide bags and place them in
the cooker.

 

9. Set a timer for 1-hour then remove the steaks from the MEAT! Sous Vide cooker.

 

10. While the steaks cook wash your asparagus then roll it in olive oil, kosher salt and coarse
ground place pepper. We will throw these on the grill alongside our steaks.

 

11. Once the steaks have reached our desired temperature in the sous vide, remove them
from the bags and bring them to your Primate Grill and Griddle. You can use either side
to sear your steak, just make sure the cooking surface is hot before starting.

 

a. You’ll want to sear your steak on high heat for 1-minute per side, or until a
crispy crust has formed.

 

b. Remove your steak when it has reached your desired internal temperature, for
medium rare we are looking for 130-135°F.

 

12. Grill your asparagus alongside your steak and remove from the grill once they’ve
begun to soften in the middle and char at the tips.

 

13. Allow your steak to rest for at least 5-minutes and enjoy.

 

a. Pro Tip: If you have any leftover sauce use it to top the steaks and
asparagus to really impress people.