Grilling Brats

Grilling brats is a fast way to make juicy bratwurst that everyone loves. Bratwurst is a simple, yet flavor-packed German sausage. It’s the perfect choice for lunch, dinner, or anytime you’re in the mood for a good, savory brat. Before we start on the recipe, here are a few tips on grilling brats for the best outcomes.

Tips for making grilled brats

• Start them low then go high. The best way to grill bratwursts is to start the temp nice and low at first, then crank up the heat to sear and crisp the outsides. This gets you a perfectly cooked interior with a nice bite on the exterior.
• Use a thermometer in the right place. Make sure to use a meat thermometer to read the internal temperature of your brats. Instead of sticking it through the middle and piercing the casing (this lets all those delicious juices escape!), slide the probe into the center of the brat through the end where the casing is already open.
• Throwing a party? Simmer in beer! If you are cooking brats for a crowd, grill them and then transfer them to a pan with hot beer and onions. Keep the pan on super low heat until you’re ready to serve.

Ingridients

• 6 bratwursts
• 6 bratwurst buns
• Your Desired toppings ( Mustard, Grilled Onions, Sauerkraut, Ketchup, Relish, Chilli, Coleslaw,  Pinaple Salsa, Cheese , Wasbi, Jalapenos, Beer and Onions e.t.c)

Preparation

• Preheat your grill for Medium heat (325-350 degrees F) for two-zone cooking.
• Place the bratwursts on the indirect side of the grill and cook for 18-20 minutes or until the internal temperature of the bratwurst reaches 150-155 degrees F. Turn occasionally to evenly cook the bratwurst. (make sure to use a reliable meat thermometer!) 
• Transfer the brats to the direct heat side of the heat and grill for 1-2 minutes to cook the exterior casing.
• Place the buns slit side down on the grill and grill for a few seconds until they are crisp.
• Remove the buns and the bratwursts from the grill. Place a brat in a bun, and top with your preferred toppings.

Shop for fresh brats on Farmshare

Tasty , Quick Pan Fried Ribeye.

Why go to a steakhouse when you can make the most perfect ribeye right at home? Pan seared with the best garlicky herb butter! Easy to make in under 30 minutes then serve to enjoy a juicy steak.

Ingredients

• 1 24-ounce bone-in ribeye steak, 2-inch-thick, at room temperature
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon canola oil
• 3 tablespoons unsalted butter
• 3 cloves garlic, smashed
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary

Preparation

1. Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
2. Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
3. Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.
4. Reduce heat to medium low. Push steak to one side of the skillet; add butter, garlic, thyme and rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
5. Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneness. Let rest 15 minutes before slicing.
6. Serve immediately.
7.  

Get the best selection of Ribeye steak.

You can get fresh , grass fed ribeye steak from our farmers market from vetted and certified vendors. Here is a selection you can choose from to make tasty juicy ribeye.

A southern favorite is chicken fried steak

Believe it or not, this dish can be made using healthy ingredients. Better yet, you can get the Steak from one of our vendors on Farmshare , Harvest Hill Ranch. Leah one of the owners put this recipe together, imagine that! It tastes amazing and it’s healthy. Enjoy!

Ingredients

• Meat Cut — Beef round steak mechanically tenderized. 
• Almond flour
• Smoked Paprika
• Unsweetened Almond Milk
• Salt
• Duck Egg /Chicken Egg
• Other spices of your choice

Preparation

Dry Mix

• Defrost the meat in medium hot water so it defrosts naturally don’t use the microwave which might end up start cooking the meat
• Add 2 cups of almond flour into a bowl
• 1 teaspoon of smoked paprika
• 1 teaspoon of salt
• 1 teaspoon of pepper
• Mix well and evenly

Wet Mix

• 1 cup unsweetened almond milk
• Add the same amount of seasoning in the milk too.
• 1 Duck egg — duck eggs are really creamy more yoke to white ratio compared or chicken egg
• Mix well and evenly.

Cooking

1. Slice through the beef into strips
2.  Put the milk into the wet mix first
3. Let it set for a while about 10 min them put the strips into the dry mix
4. Coat the strips with the mixture of almond flour and spices make sure it completely coats the meat
5. Repeat the coating twice i.e. wet , dry, wet, dry
6. After your satisfied with the coating , set them on a tray separately to get them ready for frying
7. Add Olive oil to a frying pan. Use olive oil because it has a higher smoking point compared to vegetable oil
8. Let one side cook for 5 minutes then turn to the other side to cook for 5 minutes. So in total it takes 10 min for a strip to cook.
9. Serve it with condiments that you like and enjoy a scrumptious meal.

You can check out the whole cooking process on this video.

You can find more products in our Farmers Market. Enjoy !!