Prog Chefs Unite!!!

NaturalScience wrote: No real prep, I'm afraid.  I have on occasion cooked them in beer, but mostly I just grill them straight.  I'm open to any and all suggestions, though.

Here ya go! Lightly brown them on the grill; meanwhile, slice up some sweet onions (I normally slice up two big onions, but I have a mandolin slicer and it makes it easy), and melt a stick of butter in a saucepan. Slowly saute the onions until they're transluscent (the longer you saute them, the better) and add a little salt and pepper to them. When your onions get to the consistency you like, add a good bottle of brew and bring it to a simmer. I eyeball it, but I let it simmer for a good 10-15 minutes (sometimes longer). Lastly, add the brats and finish them off in the butter/beer sauce. It's pure heaven on a bun!

E

NaturalScience wrote: E-Dub wrote: Fired up the grill for the first time since last Autumn. Love manning a grill. Any other grillers here on PA? E Hell yeah!  Grilling up some bratwurst and washing it down with a cold brew... pretty much defines summer for me.

NS, how do you prepare your brats?

I married a Wisconsin girl, so I had to master that before being allowed into the family. Now, I make brats so good it will make you want to smack a nun!

E

^

Making some egg plant rolls right now. Simple, beautiful and delicious. Cut thin slices of eggplant, add some salt over them and wait until it looses water (30 minutes / 1 hour), using some absorbent paper as a base to catch the water. Then simply add cheese of preference (goat cheese in my version) and salami and some basil leafs. Roll it, use a wood pin to tie and to the oven, in a buttered and flat container, for about 15 - 25 minutes, depending of how raw you want the eggplant.

Note: the slices of eggplant must be from top to botton, in order to obtain a very long and thin slice.

I think we're just doing grilled panini sandwiches tonight. We're having a family gathering, so I'm not going to want to come home and cook. Those t-bones are going in to marinade for tomorrow, though.

E

Tonight's menu was pan-seared salmon with a mango chutney, rice w/ scallions, and roasted turnips.

I'm really fond of lambmeat and chicken liver.  Cooking is a fun hobby, as eating well makes your day better, and it's nice to give great meals to your frinds and special ones.

Yes, carpaccio is excellent.  Don't know if I'd care for the salmon version though...my wife is the sushi lover in the family.  

E-Dub wrote: Remember the huge hunk of meat that made the Flintstones car tip over during the closing credits? That's how big the steak is I bought. Seriously, Cuban refugees could float to Key West on this bad boy. E

**drool**  I am so grilling steaks this weekend!

Sounds good - and I also need to start eating healthier.  Damn Italian hoagies!