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!

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.

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!

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!

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