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2 packages Johnsonville Bratwursts
2 whole onions sliced
2 tablespoons minced garlic
1 cup brown Sugar
6 pack of Shiner Bock Beer
(or other dark beer)
Disclaimer: you only need 1-2 beers for this recipe, The others are for you!
Sear the brats in butter or on the grill, remove brats and sauté onions, garlic, and brown sugar. Then add 1 Shiner Bock Beer, Bring to a boil.
MAKING A BRAT JACUZZI
(If on the grill mix all ingredients in a foil pan and bring to a boil.)
Add Brats on top of the Onions cover and let boil for 20-25 minutes.
Serve Brats on buns and pile high with the onions and dressing up with
TD's Brew & BBQ "Southern Mustard"
Don't forget the sauerkraut!
2lbs ground meat
2tblsp. TD’s Brew & BBQ Zesty Taco
2 cans Golden Mushroom Soup
2 cans Ranch Style Beans (any variation)
2 cans ROTEL diced tomatoes (any variation)
Brown ground meat on high and in a 2qt pot with lid, mix in 2 tablespoons of TD’s Brew & BBQ Zesty Taco seasonin.
Stir in 2 can of Golden Mushroom soup, Ranch Style Beans, & ROTEL. Bring to a boil. Cover pot, reduce to medium heat for 20 minutes.
So easy to make so easy to remember!! 2 OF EVERYTHING CHILI.
1 or 2 Pork Butts (or boston butts)
Sweet BBQ Love
Dr. Pepper Cherry
Foil Pans and Foil
Pat the butt dry using paper towel to remove and excess juices form the surface. Mix 1/2 bottle of DR. Pepper Cherry with approx. 2 Tablespoons of TD’s Brew & BBQ “Sweet BBQ Love”. Inject Butt with mixture and refrigerate for a few hours or overnight for best results.
(If making in a crock pot skip the injection process, you will combine these ingredients into the crock pot.).
Slather the butt with TD’s Brew & BBQ “Southern Mustard” and rub evenly all over the butt. Season with TD’s Brew & BBQ “Sweet BBQ Love” then flip and repeat. Allowing to sit approx 15 mins before putting in smoker/ Crock Pot.
Set Smoker temp to 225°.
Crock Pot to Low this is your last step until done. (Approx. 8 hours)
Allow to smoke until the internal temperature reaches 165°. Once temp is reached remove, place in foil pan add more DR.Pepper Cherry, & Sweet BBQ Love. cover with foil and cook until internal temp is 203°. Let rest 1-2 hours or up to 4 hours. Uncover and shred! Mixing with all the juices.
Combine 2lbs Peeled Shrimp, 1 bell pepper diced, 1/2 onion diced, 2 tablespoons minced garlic, 1/2 stick of butter sliced. cook on medium heat until veggies are soft and shrimp is done. Stir in 1 cup of TD's Brew & BBQ Sauce of your choice.
Season Tri Tip with TD's Brew & BBQ "Carne Sutra", let sit for 10-20 mins. Set smoker temp to 180 degrees. Smoke Tri Tip until internal temp is 125 degrees, (130 for med well) remove and cover with foil. Turn up grill to 500 degrees. Using a knife spread some butter on the top and bottom of meat. Sear on grill for approx. 4-5 minutes a side. Rest for a minimum of 10 minutes covered in foil. Cut in half at the top point down to center, and slice each piece AGAINST the grains.
Slice Jalapenos in half, remove seeds. mix 1 can of drained crushed pineapple and a block of cream cheese. Fill jalapenos with cream cheese mixture (stop here if making "Thigh Poppers"), wrap with room temperature bacon. Sprinkle with TD's Brew & BBQ "Sweet BBQ Love". Preheat grill to 235 degrees, and cook approx. 90 mins. until bacon is done, keeping temp low will keep filling from expanding out of popper while cooking bacon.
Using boneless chicken thigh with skin on, wrap chicken thigh around jalapeno popper. (see recipe) Using the skin wrap and hold popper inside chicken thigh. Dust with TD's Brew & BBQ "Sweet BBQ Love". Preheat grill to 350 degrees. cook until Internal Temp. is 165 or higher, approx. 45mins. to 1 hour. Baste with TD's Brew & BBQ "The Original" for the last 10-15 mins.
Mix 2 tablespoons of TD's Brew & BBQ ZESTY TACO with 2 cups of Ranch Dressing, Mayonnaise, or Sour Cream. Refrigerate for 20-30 minutes or overnight.
Prepare potato salad or Deviled eggs using TD's Brew & BBQ "Southern Mustard" in place of lame old regular mustard.
Garnish with TD's Brew & BBQ "Zesty Taco".
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