6 Great Recipes on a Bun

Preheat grill to medium-high heat. In a small bowl, stir together pickles, peppers, onion, mustard, sugar, vinegar and celery seed; set relish aside.

Grill sausages, turning occasionally, until golden brown and hot throughout, about 10 minutes. Pile lettuce or cabbage onto hot dog buns, top with sausages and relish. Then serve.

Mix together the chuck, onion, pecans, bell pepper, Stubb’s^® Original Bar-B-Q Sauce and Stubb’s^® Bar-B-Q Spice Rub. Shape into three large or four average-sized patties. (The burgers may be mixed and shaped earlier in the day and refrigerated until ready to use.)

Prepare a grill for direct cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals. (For a gas grill, fire up the burners so the food can cook directly over the heat.)

Grill the burgers over direct medium heat, first on one side and then on the other, 7 to 10 minutes, until they reach your desired degree of doneness. (Medium burgers register an internal temperature of 160°F.) Serve with lettuce, mayonnaise and toasted buns.

Heat beer and onions either on the stovetop or the upper grill rack. Submerge brats in the mixture and cook over low heat for 10–15 minutes or until cooked through. Transfer brats to hot grill and sear them for 2 to 3 minutes, turning once.  Serve them on a bun topped with Slawsa® Original. Enjoy!

Combine Sesame-Soy Mayonnaise ingredients in small bowl; refrigerate until ready to use.

Combine Slaw Topping ingredients in small bowl, set aside.

Combine ground beef, bread crumbs, egg white, salt and 1/8 teaspoon black pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch-thick patties.

Place patties on grill grid over medium ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.

About 2 minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted.

Spread equal amount of mayonnaise on bottom of each bun, and top with burger. Evenly divide Slaw Topping over burgers. Close sandwiches.

Grill brats according to package directions. When cool enough to handle, cut into ¼-inch bias slices.

In a skillet, sauté onion in butter until tender; set aside. In a small bowl, combine salad dressing and mustard.

Slice French bread lengthwise and transfer to a baking sheet. Spread salad dressing mixture on the inside of bread. Layer bottom of bread with six slices of cheese, brats, onions, sauerkraut and the remaining cheese.

Bake at 350°F for 10 minutes or until cheese is melted. Cut hoagie and serve hot.

Smoke is one of the main ingredients of good barbecue. Soak hickory wood chips (or any other hardwood chips used for barbecuing) in water overnight. This prevents them from burning. The chips smolder, producing smoke that flavors the meat during the cooking process. The smoke also lends a pink color to the outer inch or so of the flesh, creating what is called a “smoke ring.” 

Mix all rub ingredients together. Store in an airtight container. Set aside.

If needed, trim the fat back to about 1/8 inch thick on shoulder. Sprinkle meat generously with rub, massaging it into the meat. Wrap tightly with plastic wrap, and chill overnight in the refrigerator. 

Take the meat out of the refrigerator, and let it sit for about 45 to 60 minutes. Having the pork at room temperature is very important, because if you put it on the smoker cold, the outer portion will burn. Prepare your smoker or grill until the temperature reaches 250°F, no hotter.

Place meat on the smoker fat side down. After two hours, turn the meat over so it is fat side up. Total cook time will be about 1 1/4 hours per pound. Maintain the temperature in the smoker between 225°F and 250°F. Use a pit thermometer for an accurate reading. If the smoker temperature is hotter than 250°F, the meat will cook too quickly; any lower than 225°F, and the meat will not get done. 

A handful of wood chips should be added to the fire every 30 minutes or so. The more you add, the stronger flavor of smoke you get. Every time wood chips or charcoal is added, spritz the meat with apple juice from a spray bottle. This will add moisture and a fruity background flavor during cooking.

Remove the meat from the smoker with two hours remaining, and place on heavy-duty aluminum foil. Spritz generously with apple juice, and tightly seal foil around pork. Place meat back on the smoke and cook for two hours more. Using an instant-read meat  thermometer, check the internal temperature of the thickest part of the meat, being careful not to touch bone with the tip of the thermometer. When the internal temperature reaches 160°F, the pork is ready.

For the sauce, mix all ingredients in a saucepan over medium heat. Bring to a boil. Reduce heat; simmer for 40 minutes, stirring occasionally. Set aside.

Remove the meat from the smoker, and let it cool for 15 to 30 minutes. Remove foil after it has cooled enough to handle. Remove the bones, which will easily pull away. Begin pulling, or shredding, the meat with two large forks, and place in a large baking dish or pan. Remove and discard any remaining fat. Add sauce to pulled pork and toss. This is a popular way to serve pulled pork in most regions. If you prefer, serve with additional sauce.