Bratwurst Smokie Board

Street Corn Smokie

Preparation:

1. Par boil your corn in boiling water for approximately 5 minutes.
2. Next, grill your jalapeño and corn on a hit grill for about 5 minutes rotating until nice char marks appear.
3. With a knife remove the kernels from the cob and slice the jalapeño. Toss in a bowl and coat with the sauce.
4. Grill your Bratwurst Sizzlin’ Smokie, and take your corn and jalapeño mixture.
5. Place it on top of the Smokie. Finish off with the pickled onion and feta or cojita cheese.

The Philly Smokie

Preparation:

1. Julienne slice your peppers, and your onion into half rings.
2. Sauté in a pan on medium-high heat with a little oil. Until the onions start to Carmelize and the peppers soften.
3. Drop a handful of grated smoked cheddar to the mixture.
4. Grill your Smokie, place in the bun, and top with the pepper, onion & cheese mixture.
5. Drizzle with some garlic mayo or add some Chili flakes for some heat.

The California Smokie

Preparation:

1. Cook the bacon to your liking, remove, dice up and place in a bowl.
2. Dice up the tomato and avocado toss in the same bowl.
3. Grill your Smokie, place in the bun and top with the Grimm’s Thick-Sliced Traditional Bacon, avocado tomato mixture.
4. Top with chipotle aioli and pickled onions

The BBQ Smokie

Preparation:

1. In a pan cook the Grimm’s Thick-Sliced Traditional Bacon to your liking, remove, dice up.
2. Grill your Smokie, get it in a bun.
3. Top with bacon, cheddar lots of crispy onions BBQ sauce & cilantro