Episode #9 / The New Orleans Experience, Halloween and More!

Join the Grill Sergeant as he recaps his weekend in the Big Easy at the Superdome for the Saints – Packers matchup last Sunday night. Get some great Halloween tailgating ideas from Stacey at Inside Tailgating magazine and learn more about the Chuggler in the Gameday Gadgets segment. Former WWE superstar Sho Funaki gives his NFL Funaki Top Five as well as his picks for this weekend’s games.

Episode #8 / Gourmet Gents in Gamecock Tents, Kickstarter Campaigns and More!

Join all the action in the parking lot as the ‘Grill Sergeant’ John Largent talks to Chris from Gourmet Gents in Gamecock Tents about their tailgating traditions in Columbia, SC! Also, Stacey Moore, publisher of Inside Tailgating magazine lets us know how the most successful Kickstarter campaign ever is for a tailgating product…could your great idea be next? Ashley checks in from the Tailgate Radio WeatherCenter for this week’s forecast and world famous former WWE superstar, Sho Funaki gives us his NFL picks for the week as well as his Funaki Top Five!

Kiolbassa Submarine Sandwiches

Ingredients:
Special Equipment: 10-inch cast-iron skillet
6   ounces sauerkraut, rinsed and drained
2   red onions, 10–12 ounces total, halved and very thinly sliced
2   bottles (each 12 ounces) beer
1   teaspoon granulated sugar
½   teaspoon caraway seed
⅛  teaspoon celery seed
1   pound Kiolbassa, halved lengthwise, each half cut crosswise into 2 pieces
4   submarine sandwich rolls, each about 6 inches long, split
Yellow or brown deli mustard

  • Prep Time: 15 minutes
  • Cook Time: 31–36 minutes
  • Total Time: 46 – 51 minutes

         Serves: 4

Author: Weber-Stephen Products LLC

Instructions:
Prepare the grill for direct cooking over medium heat (350° to 450°F).

In a 10-inch cast-iron skillet combine the sauerkraut, onions, beer, and sugar. Place the skillet over direct medium heat, close the lid, and bring the mixture to a simmer. Simmer for 25 to 30 minutes, stirring occasionally. After 20 minutes, add the caraway seed and the celery seed. At the same time, grill the Kiolbassa sausage, cut side down first, over direct medium heat, until nicely browned, 7 to 8 minutes, turning once. Remove the Kiolbassa sausage from the grill and cut into 1-inch pieces. After the sauerkraut mixture has simmered for 25 to 30 minutes, add the Kiolbassa sausage to the skillet and continue to cook for 5 minutes more, stirring occasionally.

Toast the rolls, cut side down, over direct medium heat until warmed through and lightly browned, about 1 minute.

Fill the rolls with the onion and Kiolbassa sausage mixture. Serve with mustard.

View more tasty Weber recipes at www.weber.com/recipes!

 

Sweet Onion Sliders

When you get your hands on large, luscious sweet onions, fire up the grill and transform them into backyard or tailgating sliders topped with mayonnaise, parsley, and capers. Not only will these sliders surprise and impress your guests, but the accompanying nutty Brown Ale, sweet Dunkel, or malty Dunkelweizen will bring these sliders right into home plate!

 

Pair with: Brown Ale, Dunkel, Dunkelweizen

 

16 Slider buns, about 2 ½ to 3 inches in diameter, split and toasted

16 tablespoons unsalted margarine, room temperature (use recipe below or store-bought margarine)

4 large sweet onions, such as Vidalia, sliced into 16 (1/3-inch thick) slider-size patties

Extra-virgin olive oil, for brushing the onion patties

Sea salt, to taste

2 tablespoons mayonnaise (use recipe below or store-bough mayo)

4 tablespoons finely minced fresh parsley leaves

2 tablespoons chopped capers (optional)

 

Spread each bun with 1 tablespoon of the margarine. Bush each onion patty with the olive oil. Heat a grill to medium-high heat, or place a grill pan over a burner set to medium-high heat. Cook the onion patties until just tender and grill marks form, about 10 minutes.

Place 1 onion patty on each bun bottom. Lightly season the onions with the salt. Spread some of the mayonnaise around the inside top of each bun, sprinkle with the parsley and the capers, if using, and close each bun. Serve immediate.

Yields 16 sliders

 

DIY Margarine

 

16 ounces coconut oil

1 ½ cups canola or sunflower oil

1 cup full-fat coconut milk

2 tablespoons smooth Dijon mustard

1 tablespoon ground turmeric

2 teaspoons salt, or to taste

 

Attach a candy thermometer to the side of a sturdy, medium-size saucepan. Prepare an ice water bath in a vessel large enough to hold the saucepan.

Add the coconut oil, canola oil, coconut milk, mustard, turmeric, and salt to the saucepan, stirring well. Bring the mixture to 125°F over medium heat, then transfer the pan to the ice water bath, and continue to stir until the mixture firms up. Transfer the mixture to a container with a screw-on lid. Cover and refrigerate the mixture. The margarine will keep for about 2 weeks.

Yields about 4 cups

 

DIY Mayonnaise

 

For anyone looking for a plant-based alternative to store-bought mayonnaise, Vegenaise is the recommended brand. Vegenaise is becoming more widely available in stores, but it can also be purchased online at FollowYourHeart.com, which is the website of the company that originally created it.

For a homemade mayo, the following version can be used in recipes throughout this book:

 

¾ cup all-purpose flour

½ cup sugar

1 cup water

½ cup cider vinegar

¾ cup vegetable oil

2 tablespoons freshly squeezed lime juice

1 teaspoon grated lime zest

2 teaspoons salt

½ teaspoon dry mustard, such as Colman’s

¾ cup soft tofu, pressed and drained, if desired (see instructions below)

 

Stir together the flour, sugar, water, and vinegar in a medium-size saucepan. Cook over medium-low heat, stirring often, until thick. Combine the vegetable oil, lime juice, zest, salt, mustard, and tofu in a blender, and blend well. Add half of the hot flour mixture to the blender and blend. Add the remaining flour mixture and blend again. Use at room temperature or cooled in the refrigerator. Homemade vegan mayonnaise will keep in the refrigerator for about 4 to 5 days.

Yields about 2 cups

Grilled Cauliflower Burgers

The humble cauliflower becomes the center of attention when it hits the grill for its very own signature burger. Slather it with a homemade mayonnaise and herb mixture, and pile it high with slices of tomato, onion, and jalapeño. The only thing left to knock this burger out of the ballpark is a frosted mug brimming with Brown Ale, Barley Wine, or your favorite American Wheat Ale.

 

Pair with: Brown Ale, Barley Wine, American Wheat Ale

 

1 medium-size head cauliflower, core, stems, and leaves removed, and sliced into 6 to 8 slices

¼ cup extra-virgin olive oil

Seasoned salt, such as Lawry’s, to taste

Smoked Spanish paprika, to taste

2 tablespoons chopped fresh tarragon leaves, or 1 tablespoon fresh thyme leaves, chopped

¼ cup mayonnaise (use recipe below or store-bought mayo)

6 to 8 burger buns, split and toasted

1 tomato, sliced

1 red onion, thinly sliced

1 to 2 jalapeños, thinly sliced

Pickapeppa Sauce, to taste (optional, visit www.pickapeppa.com)

 

Bring a medium-size saucepan full of water to a boil. Blanch the cauliflower slices in the gently boiling water for 8 to 10 minutes, or until firm-tender. Drain and let cool.

Heat a grill to medium or medium-high. Rub the olive oil all over the cauliflower slices, and sprinkle them with the seasoned salt and paprika.

Grill the cauliflower slices for about 3 minutes per side, or until they’re as tender as you like.

Meanwhile, stir the terragon or thyme leaves into the mayonnaise in a small bowl, and sprinkle with additional seasoned salt. Let the mayonnaise rest for at least 10 minutes, and then spread it on both sides of the split buns.

Place on cauliflower slice on each bun. Top each cauliflower patty with the tomato, onion, and jalapeño slices, and the Pickapeppa Sauce, if using.

Yields 6 to 8 burgers

 

DIY Mayonnaise

 

For anyone looking for a plant-based alternative to store-bought mayonnaise, Vegenaise is the recommended brand. Vegenaise is becoming more widely available in stores, but it can also be purchased online at FollowYourHeart.com, which is the website of the company that originally created it.

For a homemade mayo, the following version can be used in recipes throughout this book:

 

¾ cup all-purpose flour

½ cup sugar

1 cup water

½ cup cider vinegar

¾ cup vegetable oil

2 tablespoons freshly squeezed lime juice

1 teaspoon grated lime zest

2 teaspoons salt

½ teaspoon dry mustard, such as Colman’s

¾ cup soft tofu, pressed and drained, if desired (see instructions below)

 

Stir together the flour, sugar, water, and vinegar in a medium-size saucepan. Cook over medium-low heat, stirring often, until thick. Combine the vegetable oil, lime juice, zest, salt, mustard, and tofu in a blender, and blend well. Add half of the hot flour mixture to the blender and blend. Add the remaining flour mixture and blend again. Use at room temperature or cooled in the refrigerator. Homemade vegan mayonnaise will keep in the refrigerator for about 4 to 5 days.

Yields about 2 cups

 

Spicy Friday Night Nuts

From The Ultimate Beer Lover’s Happy Hour by John Schlimm

Tabasco, cinnamon, cloves, garlic powder, Old Bay, and other seasonings will let your guests know you mean business when it comes to turning every nutty bite into Friday night, no matter the day or occasion. The aromatic spice combo here nicely complements the medium hoppiness of a Kölsch, the sweet malty notes of an Oktoberfest, or even a stronger Bock.

 

Pair with:

Kölsch, Oktoberfest, Bock

 

½ cup (1 stick) unsalted margarine (use recipe below or store-bought margarine)

4 cups pecans, almonds, unsalted peanuts, and/or walnuts

2 teaspoons Worcestershire sauce (use recipe below or store-bought Worcestershire sauce)

2 teaspoons Tabasco sauce, or more to taste

1 tablespoon low-sodium soy sauce

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground allspice

½ teaspoon ground cloves

½ teaspoon garlic powder

½ teaspoon ground mace

1 teaspoon Old Bay Seasoning, or to taste

 

Place the margarine in a 2-quart microwave – and oven-safe pan. Melt either in the microwave or over medium heat on the strove, and then stir in the nuts of your choice. Add the remaining ingredients, mixing well. Microwave the mixture on high for 6 to 8 minutes, stirring every 3 minutes. For a toastier flavor, spread the mixture on a baking sheet, and run the sheet under a hot broiler for 4 to 6 minutes, stirring once. Serve warm or at room temperature. Store the nuts in an airtight container lined with paper towels for up to a week.

Yields 4 cups

 

DIY Margarine

 

16 ounces coconut oil

1 ½ cups canola or sunflower oil

1 cup full-fat coconut milk

2 tablespoons smooth Dijon mustard

1 tablespoon ground turmeric

2 teaspoons salt, or to taste

 

Attach a candy thermometer to the side of a sturdy, medium-size saucepan. Prepare an ice water bath in a vessel large enough to hold the saucepan.

Add the coconut oil, canola oil, coconut milk, mustard, turmeric, and salt to the saucepan, stirring well. Bring the mixture to 125°F over medium heat, then transfer the pan to the ice water bath, and continue to stir until the mixture firms up. Transfer the mixture to a container with a screw-on lid. Cover and refrigerate the mixture. The margarine will keep for about 2 weeks.

Yields about 4 cups

 

DIY Worcestershire Sauce

 

Traditional Worcestershire sauce is made using anchovies, and therefore not used by those following a plant-based lifestyle. One go-to source for plant-based Worcestershire sauce is the Annie’s Naturals brand of organic Worcestershire sauce (Annies.com).

Also, here is an easy homemade version:

 

2 cups cider vinegar

½ cup soy sauce

¼ cup light brown sugar

1 teaspoon ground ginger

1 teaspoon dry mustard

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon ground cinnamon

½ teaspoon freshly ground black pepper

 

Combine all the ingredients in a medium-size saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer. Cook and reduce the mixture by half, about 20 minutes. Strain through a fine sieve, and let cool completely before using. The sauce will keep in a tightly covered container, refrigerated, for 2 to 3 months.

Yields about 1 cup