July 11 2016
I am sure glad I had an easy meal planned for supper; it was
pushing 90 deg. out there. We have not had any rain to amount to much the past
few weeks. I haven’t had to mow grass but it is starting to turn brown.
I had some sauerkraut brats from Kah Meats and would have a
Romaine salad with some Tennessee tomatoes. I had two ears of corn from last
night that I didn’t batter; I just fried them in the oil for 3 minutes. I cut
it from the ears and told the wife if it wasn’t good we didn’t have to eat it.
I got the brats on my Traeger at 195 deg. to smoke for an
hour. After I got them on I put the corn
in a Lodge CI server with two pats of butter, a little garlic herb salt and it
went on the smoker; it should be good and hot to serve. I sliced two Vidalia
onions and cut in half to do on the griddle for the brats.
At 5:45 I fired up the Camp Chef griddle; it only takes
about 10 minutes to get up to temp. I had it set for about 500 deg. At 6:00 I
put the onions on and then added the brats from my smoker. I added two pats of
butter to the onions. It only took a few minutes on each side for the brats and
the onions were just about right. I took them inside to serve and got the corn
from my smoker.
We both had onions and mustard on the brats. I had blue
cheese dressing on the salad my wife had made. It was a pretty good supper for
a hot summer evening. We both thought the corn was extra good.
Brats and corn on the Traeger
Brats and onions on the griddle
My salad
My supper
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