Beer Soaked Brats

Grilled is better.

Corn, with a pat of butter, squeeze of lime juice, and pepper. It'll get wrapped up and thrown on the grill with everything else.

The best performing "smoker" we've used.

The Kingsford's got Grill Envy.

We smoked the brats for about 40 minutes or so...

Then they went into a butter/beer bath to cook through. About a half an hour more.

Matt...

The full grill.

Towards the end we threw the brats back over the coals to crisp up the skin.
They'll crack when you bite them. :)

The Bounty of the Sea

Roadmap:
First, purge your shellfish... then you warm a small amount of olive oil in a pan. Add chopped garlic and saute till golden and aromatic, add diced yellow peppers, green onions(whites only, reserve the green for later) and your favorite hot peppers. Saute til tender. Add shellfish and your favorite chopped smoke grilled sausage, some dry white wine and simmer covered till shellfish open. Toss with the greens from the onion, sliced grape tomatoes and fresh chopped cilantro. Slice fresh crusty bread, rub with garlic clove, drizzle with E. V. O. Oil and toast in a pan or on a grill. Serve with your favorite beverage, adult or otherwise. For me it was a toss up so I had a little of both "Kung Fu Girl" Riesling and a wonderful redhook "ESB".