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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Brats and Tots

With all the talk about spatchcock chickens this week, I really wanted to do one last night. I got home from work and sat down to take my boots off and somehow ended up taking a nap. Must have been more tired than I thought. When I got up, I raced to the store and grabbed a chicken, but it was still partially frozen, so I opted for doing some brats instead. Quick and fast, perfect for somebody who accidentally took a nap and was still at the grocery store at 5:30.

I'm having a mind fart right now and can't think of who always talks about lighting the mini from the bottom, but decided to give it a go last night to see what I thought. I rolled up a piece of paper towel (the half sheet kind) and soaked it in a bit of canola oil and slid it in the bottom and gave it a light. Seemed to take a bit longer to get going, but I ended up with a more uniformly lit bed of coals. I was using all brand new charcoal, so that might have played into it. Gonna try it a few more times to see what I thought.

Anway, grilled them up at about 400, then grilled some buns. Topped with sauerkraut and some spicy brown mustard. Nothing fancy or new, but simple and tasty regardless. And of course I had to have some tots to go with them.



Richardson, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings



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