Grilling Favorites

I’ve been absolutely drooling over the thought of grilling on the back porch again…  I am beyond ready for that sweet smell of grilling season!

Here are a few of our Grilling favorites!

The ‘Sconsin:

You start with Brats, fresh from Lake Geneva Meats.  Boil ’em in some beer, then seer on the grill.  Slap that baby on a poppyseed bun and top it with fresh, thin slices of onion, green peppers, and cherry tomato.  Serve with a side of Cucumber Salad: 3 cucumbers sliced thin (peeled if preferred), 1 small white onion sliced thin, 8-16oz sour cream (depending on how thick you like it), salt & pepper to taste. Let this bad boy sit in the fridge for at least 10 minutes prior to serving.

All You Need Is Cheese:

For this masterpiece, you’ll need boneless, skinless chicken breast.  Cut ’em in half and stuff full with the good stuff – Gouda of course!  Coat the outside with salt, pepper, rosemary & a bit of onion powder.  Wrap it up in bacon and secure it with toothpicks.  For the side, you’ll just slice some portabella mushrooms, toss ’em in garlic, parmesan & butter.  Fold individual portions into tin foil squares so you can grill these right next to your cheesy chickadees!

Luxembourger:

You’ll need 1/3 lb beef patties (the best ones are from Festival believe it or not).  Dose it up with a homemade seasoning mixture: 1tbsp. Paprika, 1 1/4 tsp. Salt, 1 tsp. Ground Black Pepper, 1/2 tsp. Brown Sugar, 1/2 tsp. Garlic Powder, 1/2 tsp. Onion Powder, 1/4 tsp. Ground Cayenne Pepper.  Smack ’em on the grill and top with Wisconsin Cheddar.  Lightly toast some Brioche Buns on the grill, then spread on a pat of Truffle Aioli.  A crisp leaf of butter lettuce tops this off nicely.  Serve with Dill Pickle Spears, Original Kettle Chips & Deans French Onion Dip.  If you want to take this luxurious lunch to the next level, snag some Vanilla Lavender Lemonade from The Sweetspot in Whitewater!