Happy Labor Day from the Grill Beast!

Labor Day weekend is almost here. It’s bittersweet, because it symbolizes the end of summer, but it’s also a fantastic time to gather friends and family together for a special celebration. This Labor Day, the Grill Beast is throwing a party! We’re cooking up some old favorites with some brand new twists you’re going to love.

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Some traditions are just that, traditions, and it doesn't make sense to mess with them.  When we  think of Labor Days past, we picture charcoal smoke swirling, dogs and hamburgers on the grill, corn on the cob, cold beer and cans of soda in a big bucket of ice, and lots of laughter with friends and family.  So this week, we’re going to cook up the same fare, but our secret recipes and updated toppings will add to the fun.  They may even become part of your Labor Day tradition!

Labor Day Party Menu

Our menu for this happy occasion includes:  beer brats and onions with Meg’s Mustard Sauce, butter burgers with sharp provolone and basil aioli, and grilled Mexican street corn.  We know you’re going to love these recipes!

Meg’s Mustard Sauce

This sauce is tangy and full of flavor!  It’s excellent on grilled brats and almost everything else, too!

1 cup mayonnaise
¾ cup whole grain mustard
1 teaspoon worcestershire sauce
2 garlic cloves, minced
1 tablespoon finely chopped fresh parsley
1 fresh jalapeno pepper, finely minced with seeds and membranes removed (optional)

Mix all ingredient together and store in an airtight container.  Sauce should be prepared at least two hour in advance to let flavors meld.

The Beast’s Basil Aioli

Pair this aioli with our butter burgers to add a gourmet touch.  It’s also wonderful on sandwiches!

1 cup mayonnaise
1 cup fresh basil leaves
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
1 garlic clove
¼ teaspoon salt
Additional salt and pepper to taste

Mince the garlic and combine it with ¼ teaspoon salt on a cutting board. Use the side of a knife to mash the garlic and salt into a paste.  Place mayonnaise, basil, olive oil, and lemon juice in a food processor.  Add the garlic paste.  Blend until smooth.  Season with additional salt and pepper if desired.  Prepare the aioli at least two hours before you want to serve it, and store it in an airtight container in the refrigerator.  

Grill Beast’s Beer Brats with Simmered Onions

8 fresh bratwursts
2 medium onions cut into rings
3 bottles of beer
½ stick salted butter
½ teaspoon salt
⅛ teaspoon fresh ground pepper (or to taste)
Disposable aluminum pan - 13” x 9”
8 brat buns or hoagie rolls

Prepare grill for two zone cooking -- medium high on one side and low on the other.  Place the aluminum pan on the grill over medium high heat and add butter.  When the butter is melted, add the onions, salt, and pepper. Stirring occasionally, cook the onions until they are translucent, but not brown.  Pour in the beer and bring to a simmer.  Move the pan to low heat zone.

Grill the brats until they are cooked through and golden brown all over -- 6 to 8 minutes.  Turn the brats frequently to keep them from charring. When done, put the brats in the pan with the onions. Let them simmer a while to absorb all that awesome flavor. When ready to serve, place brats on buns and cover with onions and Meg’s Mustard Sauce.  

Note from the Grill Beast: You may be thinking about buying premade beer brats, but we urge you not to take that shortcut.  Preparing the beer brats yourself is the only way to go!

Butter Burgers the Grill Beast Way

3 lbs. fresh ground sirloin -- Angus or prime grade
8 tablespoons chive butter (recipe follows)
8 slices sharp provolone cheese
3 tablespoons melted butter
8 large hamburger buns

For the burger into eight equal balls.  Press a slice of chive butter in the center of each ball, and form a patty around it. Generously salt and pepper burgers on both sides.

Preheat the grill to medium high.  Place the burgers over direct heat and cook for approximately 5 minutes per side.  The internal temperature should be 160℉.  Remove burgers from the grill, top each burger with a slice of provolone, and allow to rest for 5 minutes before serving.

Brush the cut sides of the hamburger buns with melted butter. Place buns, cut side down, on the grill over medium heat and toast for approximately 1 minute.  Be careful not to burn the buns.

Serve the burgers with basil aioli, fresh sliced tomatoes, leaf lettuce, and other condiments as desired.

Chive Butter

1 stick salted butter, softened
1½  tablespoons chopped chives
1½ tablespoons chopped parsley

Mix ingredients together.  Place butter mixture on a piece of parchment paper -- making a line approximately the same size as a stick of butter. Roll the parchment up, and twist the ends until the butter is completely encased.  It should look like a log, approximately 6 inches long.  Place butter in the freezer for at least 30 minutes before using.  When ready to make the burgers, remove butter from freezer and cut into 8 equal slices.

Mexican Street Corn

8 ears of fresh corn, shucked
½ cup mayonnaise
½ cup mexican crema
½ cup chopped cilantro
¾ cup cotija cheese
1 clove garlic, minced
Fresh squeezed juice of 1 lime
Salt and pepper to taste

Mix mayo, cream, cilantro, cheese, lime juice and garlic until well incorporated.  Add salt and pepper to taste.

Grill corn over direct heat for approximately 7 minutes. Corn should be lightly browned in spots.  Turn corn occasionally to ensure even cooking and prevent burning.  Remove the corn from the grill and place on a large serving platter.  Cover each ear of corn with the cheese mixture, and serve.

Happy Labor Day, and One Last Thing...

We feel compelled to sign off with one last thought -- summer is coming to an end, but grilling NEVER ends.  We’re stocking our files with fantastic fall grilling ideas, so have a great holiday weekend, and watch your inbox!