Saturday, June 20, 2026

2 bottles (each 12 fluid ounces) Old Kentucky Bastard (alternatively use Green Apple Pilsner)
2 medium spanish onions, each cut in half and thinly sliced
1 tablespoon country-style Dijon mustard
1 tablespoon granulated sugar
6- fresh sausages, pierced several times with a fork

INSTRUCTIONS
1. Prepare the grill for direct cooking over high heat (450° to 550°F).

2. Brush the cooking grates clean. In a large disposable foil pan combine the beer, onions, mustard, and sugar and then add the brats. Lower the grill’s temperature to medium heat (350° to 450°F), Place the pan on the grids and cover the pan with aluminum foil tightly, close the lid, and bring the liquid to a simmer. Simmer until the sausages are evenly colored and no longer look raw, about 10-15 minutes, turning occasionally.

3. Transfer the sausages to warming rack. Strain the onions through a colander and then put the onions back in their original pan and place the pan over direct medium heat. Close the lid and cook until the onions are very tender, about 2 minutes, stirring occasionally.

4. After the onions have cooked for about 2 minutes, remove the sausages from warming rack and grill the sausages over direct medium heat until browned, about 4-6 minutes, turning occasionally. During the last minute of grilling time, toast the buns, cut side down, over direct heat.

5. In toasted bun, add a little bit of onion mix and grilled sausage, then insert into mouth and ENJOY…don’t forget the beer!

HEADSTOCK Spicy Chicken Wings/ Drumlettes
Marinating time: 2 to 3 hours

Marinade
1⁄4 cup extra virgin olive oil
juice of one lemon
1 tablespoon minced garlic
11⁄2 teaspoons kosher salt
2 teaspoons dried oregano
2 teaspoons paprika
1 teaspoon ground cayenne pepper
1 can of Headstock IPA from Nickelbrook

16 drumlettes /or wings (tip removed)

1. To make the marinade: In a small bowl, whisk the marinade ingredients.
2. Place the chicken in a large, re-sealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 3 hours.
3. Remove the chicken from the bag and discard the marinade. Grill over Direct Medium heat until the meat is no longer pink at the bone, 16 to 18 minutes, turning occasionally. Use Broil King’s Chicken Wings holder accessory. Serve chicken warm with COLD Beer!!

MAPLE PORTER BBQ SAUCE (to glaze your chicken with)

INGREDIENTS
An easy sauce for ribs or chops, or anything you want to put it on!!

1/2 cup soy sauce
1 cup ketchup
1 cup Maple Porter beer from Nickelbrook Brewery
1/3 cup Worcestershire sauce
1 tbsp chili powder
4 tbsp of brown sugar
3 tbsp Dijon mustard
1/2 cup molasses
dash hot pepper sauce

DIRECTIONS
Combine all the ingredients in a saucepan, and simmer on the side burner until the sauce thickens. Apply this sauce in the last few minutes of cooking to prevent the sugar from burning.

BEEF FAJITAS

INGREDIENTS
1/2 lb boneless beef sirloin steak, cut into thin strips
1/4 large white onion, cut into thin strips
1/2 medium green bell pepper, cut into thin strips
1/2 medium red bell pepper, cut into thin strips
2 slices fresh lime
4 flour tortillas (8 inch)
4 tbsp sour cream
4 tbsp salsa

FAJITA SEASONING

Combine in a small dish:
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp ground oregano
1/2 tsp garlic salt
2 tbsp water (or some Nickelbrook Stout Beer, preferably)
1 tbsp of olive oil

DIRECTIONS

Preheat grill to 400°F. Meanwhile, in large Ziploc resealable food-storage plastic bag, mix steak, onion, peppers and fajita seasoning; stir in a dish or turn bag to coat.

Place fajita pan on pre-heated grill. When fajita pan is heated, coat lightly with cooking oil and place steak and vegetables on bottom surface, spreading evenly. Cook 4 – 6 minutes or until steak has reached desired done-ness and vegetables are crisp-tender. Remove fajita pan from the grill using the handle cover and place on the wooden base for serving. Squeeze fresh lime over the meat and vegetables.

Spoon steak and vegetables down center of each tortilla. Top each fajita with sour cream and salsa and any other toppings you would like. Bring sides of each tortilla up over filling; press to seal