Tailgate in style with the Big Green Egg Mini Max grill! Only $595 at Bekins.
This compact grill, weighing only 90 lbs., is the perfect size for tailgating and comes with a sturdy, easy to grip carrier!
Its stainless steel cooking grid is large enough to cook 4 burgers at a time, measuring 13 inches in diameter, and has endless options for your party’s menu.
Speaking of menu, give these Smoked Brat Kabobs from Johnsonville a try.
Smoked Brat Kabobs
Prep Time: 5 minutes + (1 hour marinade time)
Cook Time: 20 minutes
- 1⁄2 cup soy sauce
- 1⁄4 cup frozen apple juice concentrate, thawed
- 3 tablespoons hot mustard
- 1 package (14 ounces) Johnsonville Smoked Brats
- 2 medium sweet red peppers, cut into 1 inch pieces
- 1 medium green pepper, cut into 1 inch pieces
- 1 medium yellow summer squash, cut into 1⁄2 inch pieces
- 1 medium onion, cut into wedges
- In a resealable plastic bag or bowl, combine soy sauce, apple juice concentrate and hot mustard for marinade. Add vegetables. Seal bag or cover container; refrigerate for one hour.
- Drain and reserve marinade.
- Set the EGG for direct cooking at 350°F/177°C.
- Thread sausage and vegetables alternatively on the Big Green Egg Flexible Skewers ($15.50/ set of 2). Brush with reserved marinade.
- Grill on EGG for 15 to 20 minutes or until sausage is hot and vegetables are crisp-tender, turning and basting frequently with reserved marinade.
- Serve immediately.
BBQ Pork Butt
(Pork butt, or ‘Boston butt’, comes from the thicker section of the shoulder where the fat running through the meat is more intense.)
Hosting a summer BBQ soon? Instead of the traditional burger or hot dog, why not impress your guests with something more! Our Corporate Chef, Alejandro Guzman, has prepared a pork recipe that is sure to impress.
While this recipe does take a good amount of time, we think you will agree that the taste is well worth the wait. The main factor behind the taste is the use of a smoker like Kamado Joe or Big Green Egg. Using a smoker allows the pork to become more tender and be infused with a unique flavor that even the most experienced grill master will enjoy.
If you do not have access to a smoker, you can still achieve great taste using a smoker box, like one from Broil King, on top of your traditional grill.
- Pork Butt / Shoulder 10 lbs.
- Salt .5 lbs.
- Sugar 1 lb.
- Water 2 gal.
- Kamado Joe’s Peach Seasoning
- Apple Woodchips
- Gather all ingredients
- 1 day before, brine* the pork in a salt and sugar water mixture. Allow the pork to brine overnight
- The next day, pat down the pork and season liberally with Kamado Joe’s peach seasoning
- Preheat smoker to 220 degrees Fahrenheit
- Once smoker reaches desired temperature, place soaked** wood chips in the smoker (this technique will work for any smoker)
- After the chips are placed in the smoker and the grill racks are brought up to temperature, place the pork inside the smoker and allow to cook for 7 hours at 220 degrees Fahrenheit
- Once the pork is finished, wrap the pork in aluminum foil and allow it to rest for 15-20 minutes
- Shred the pork and season with the BBQ sauce of your choice or enjoy the natural flavor that the meat developed over the 7 hour cooking period and try it without any sauce
*Brine is to soak in or saturate with salty water. Start a brine by combining salt and sugar into a container and whisking the water into it. Then, place in the product you are going to brine and top it off with water until it is fully submerged. This will leave you with a wonderfully moist product in the end.
**Soaking your woodchips is important because if you don’t, the wood chips will go up in flames and burn quickly. Because you are smoking something, you want a nice slow burn for the chips so they last several hours. To soak the woodchips add them to water, leave for about 5 minutes, and then strain any additional water out of them. Once they are soaked you can add them to your smoker right away.