Guy Fieri's 5-Star Grilled Beer Brats with Peppers & Onions | Guy's Big Bite | Food Network

0:00 What do you like with your brz?

0:01 Huh?

0:02 I like it all.

0:03 Peppers and onions are the key, though.

0:04 Okay, so we'll do some peppers, some onions, and some garlic.

0:10 Get this moving around.

0:10 I chopped that bacon up a bunch because I want it to kind of render down fast,

0:14 and I want all of that great bacon flavor to dissolve into this mixture.

0:18 So, green bell, red bell, big onion, peppers, onions, bacon in.

0:29 Get a couple cloves of garlic.

0:31 I've got enough moisture in there I

0:32 don't have to worry about this really burning.

0:34 And I'm also just going to give these a quick little chop.

0:40 And in a second, I'll delaze this with some

0:42 beer once it starts to caramelize up.

0:44 Now, we're into the peppers, the onions, the bacon.

0:48 We're right at that point where we can

0:49 go ahead and hit this with a little deglaze.

0:51 And we'll grab ourselves couple loggers.

0:56 Now, you got your favorite kind of beer you like to cook with.

0:58 Like I said, I just want to make sure

0:59 that the beer that I'm cooking with isn't going to overpower.

1:01 It's going to compliment.

1:02 Okay.

1:03 So, we get in with a little bit of logger.

1:06 One that I learned in school.

1:13 Okay.

1:14 You could just smell the hoppiness of that going on right now.

1:17 Now we'll get in with some chicken stock.

1:20 I got some fresh herbs over here.

1:21 Some thyme.

1:22 Some rosemary.

1:25 Okay.

1:26 So, a couple sprigs of that.

1:29 Not that much.

1:30 Remember, rosemary is super strong.

1:31 So, rosemary, thyme, and of course,

1:35 this wouldn't be complete without a little bay leaf.

1:39 So, look at this.

1:41 Look at those bad boys right there.

1:44 Gorgeous.

1:44 Okay.

1:45 Now, this is something you're not going to see me do often,

1:48 but I'm going to do it here, and I'll explain why.

1:50 I'm going to poke these with this skewer all the way through these sausages.

1:54 What I want this to do is while it cooks, I want the sausage to share its

1:58 flavor in this brazing liquid with these veggies.

2:00 And I want the veggies to share their flavor with the brz.

2:03 Okay, so those look pretty good.

2:07 I'll just put these back in the No, come on.

2:10 See people do that.

2:11 Okay, let me grab a pair of tongs.

2:15 Submerge them down the liquid.

2:16 Remember, we got the chicken stock, bacon it,

2:18 the two two bottles of logger in there,

2:21 the peppers, the onions, the rosemary, the thyme, the garlic.

2:25 I mean, the flavor profile that's going on in here is nuts.

2:29 Everybody's in.

2:30 Maybe 15 minutes, we'll be in good shape.

2:32 Now, I'm going to pull them out, let them cool a bit,

2:35 slice them, and then throw them on the grill to build some awesome texture.

2:39 Just give them a quick little slice.

2:41 It's like one, two, three.

2:44 Roll it.

2:45 One, two, three.

2:47 Sausage or grilling.

2:48 I can shut these down and actually start pulling them off.

2:52 I brazed them in the liquid.

2:54 Then I pulled them out, let them cool a little bit,

2:56 sliced them, grilled them to get that extra little charred texture.

3:00 Final piece here.

3:01 Make sure my heat's off.

3:02 We're going to get in some whole grain mustard.

3:03 Now, this was my brazing liquid.

3:05 We started with bacon.

3:06 Rendering that down.

3:07 Then we had peppers, onions, garlic.

3:09 Then we threw in some thyme.

3:11 I mean, we had beer go in there.

3:13 Two We had uh two bottles of logger.

3:15 Put all this butter in there as well.

3:18 Outrageous.

3:20 Little parsley going in here.

3:22 Pierce the BRZ.

3:23 So, they kind of shared their juices with this.

3:25 So, you've got cooked down onions

3:27 and bacon and these herbs and everybody together.

3:30 Now, ready?

3:32 First, we'll go down with couple sausage.

3:37 Hit a little bit of this mixture of the cooked down onions and peppers.

3:42 The bacon, the peppers, onions.

3:44 You cook that down.

3:44 You could put it on anything.

3:46 I'm going to make a relish that's going to go on this danger dog.

3:49 What is a danger dog?

3:51 What is a danger dog?

3:52 I'm going to stuff jalapenos inside of a hot dog and wrap

3:55 it in bacon and then put this righteous relish on top of it.

3:58 Say it.

3:59 Righteous relish.

4:00 Okay, so here's what I did is I broke down half the pineapple, little veg oil.

4:04 This thing is smoking hot.

4:07 Okay, on we go with the pineapple.

4:09 Save a piece for me.

4:11 Nice little grill marks.

4:13 Not looking to cook it.

4:14 Just kind of put a little char to it.

4:16 Take this big spoon.

4:17 So, I took the center seat out.

4:18 I'm just going to kind of get this right inside.

4:22 Twist it around.

4:23 And this is super ripe.

4:26 Pull all that flesh out.

4:29 Let's get back to making the rest of this relish that's going to go on top.

4:32 So, pickle relish, some jalapeno, little Fresno chili or red jalapeno.

4:37 Fresno is a little bit spicier.

4:39 Uh, red onion, and some lemon juice.

4:41 Okay, let's see what we're looking like here.

4:49 Beautiful.

4:50 So, a little jalapeno.

4:54 I like the Fresno.

4:55 I want the heat.

4:58 Get this jalapeno sliced down.

5:01 Okay, we put that into a bowl.

5:10 Now, we get a little bit of lemon juice in there.

5:12 A little acid from that.

5:14 Little bit of olive oil.

5:18 Touch of some salt and pepper.

5:21 Go.

5:22 A little bit of the relish.

5:26 There we go.

5:29 and some lemon juice.

5:32 Look at this little squeeze.

5:34 That's a little bit of acid there for it.

5:36 Lime juice would work great, too.

5:40 You got onions, peppers, a little bit of relish,

5:43 but to dial it down, calm it down.

5:46 Kind of stuck mango.

5:49 Took the core of this out.

5:51 And that char is going to be perfect.

5:54 Those are nice and soft.

5:59 There we go.

6:04 Okay, that in.

6:09 This is some nice applewood smoked bacon and it's super hot.

6:14 Here's the jalapeno.

6:16 I cut out the round a touch.

6:19 I got a jalapeno strip.

6:21 Okay.

6:40 So, here's what's going to happen.

6:41 These are going to cook, really just warm up, get all those flavors.

6:45 We've got a hot dog, all beef dog,

6:47 stuffed with jalapenos, wrapped in bacon, all put together.

6:51 Check this out.

6:52 We're going to hit some mustard,

6:54 this killer relish that I made starting off with some relish,

6:57 some jalapenos, some red Fresno chilis, a little bit of grilled pineapple.

7:02 Now, we'll just hit some mustard on top.

7:06 Your favorite mustard.

7:07 There's also a little grilled mango in there.

7:10 Okay, look at this.

7:11 Huh?

7:13 Little red onion.

7:15 Now, we'll get this delicious.

7:16 Now, this had a chance to kind of set up a little bit.

7:18 Check out the beautiful colors on that.

7:22 right on top.

7:23 So, the danger dog has got the jalapeno in it.

7:25 Wrapped in the applewood smoked bacon and then grilled off.

7:31 Kind of give it a chance to render down kind of, you know,

7:33 the dogs, you know, they come out of the package, they're kind of soft.

7:36 This kind of toughens them up a little bit.

7:37 So, they got some great texture.

7:40 Tell me that doesn't look awesome.

7:42 Look at that bad boy.

7:44 Just like I'm in the streets of Tijana.

7:55 It's everything.

7:57 Spicy, salty, sweet.

7:59 I mean, if you ever told me you could get umami in a dog, that is it.

8:04 But that's what that's the time of the year.

8:06 Through the course of the last few weeks,

8:07 I have showed you some of my favorite recipes.

8:10 I mean, some of the f some of the ones that we

8:12 love to do at the Feti House are up here at the ranch,

8:15 but I'm pulling out all the stops and I'm going to show you one

8:18 of the OG old school number one recipes that we do at Guys Burger Joint.

8:22 That's right, ladies and gentlemen.

8:24 Today, you get to learn about my signature cheeseburger.

8:29 You ready?

8:35 Now, it's just because we're hanging and we're

8:37 cool that I'm going to teach you this.

8:39 You should do me a favor.

8:40 Don't go telling everybody about it.

8:42 Just keep it on the DL.

8:43 First thing we're going to start off with is, wait for it, donkey sauce.

8:47 Yes, the infamous donkey sauce.

8:48 You want to know how it came about?

8:50 I was getting ready to make these burgers for some friends of ours.

8:52 We were putting this burger concept together and they said, "Why?

8:55 Why do you call it donkey sauce?" And I said,

8:57 "Because if you don't try it, well,

8:59 you're just a jackass." But thank you very much.

9:02 That's what donkey that's the real name.

9:04 I'm not kidding you.

9:05 So, here's how we're going to start it off.

9:07 First, just a little bit of mayonnaise.

9:12 Some roasted garlic, yellow mustard.

9:20 I know you're seeing it all.

9:22 Little wishes sauce, touch of some salt, cracked black pepper.

9:35 So everything you love about mayonnaise, the fat, the creaminess, the saltiness,

9:39 all we did was amp it up and take the flavor another level.

9:48 That's donkey sauce.

9:49 All right, donkey sauce is done.

9:51 What do we need next?

9:52 The SMC, the super melted cheese.

9:56 You got to promise you're not going to show anybody this.

10:03 Now, in this pot, I have a little bit of water already going.

10:07 Now, I'm going to add some half and half.

10:10 This we got to go low and slow.

10:13 I have some processed cheese all cubed up.

10:16 And we're going to bring this temperature up nice and easy so it doesn't break.

10:21 We'll go with a little bit of woohshire and just a little kiss of some Tabasco.

10:28 It's not going to be hot, but you get the idea.

10:30 We need just have a little bit of heat in there.

10:31 Okay, so we're going to let this go low and slow.

10:36 And as that processed cheese starts to melt a little bit,

10:39 we're going to add in some of my other favorite cheeses.

10:41 You could go with a double boiler with this.

10:44 I don't think it's necessary.

10:45 If you just don't crank the heat, you won't burn it.

10:47 You won't scorch it.

10:48 Just take your time.

10:51 Processed cheese starting to melt a little bit.

10:53 Now, we're going to back it up with some real cheese.

10:55 We're going to get in some smoked gouda.

10:58 And again, we uh shred it really thin.

11:01 and give it a chance to melt nicely.

11:03 We'll get in with some cheddar shredded really finely.

11:10 Whisk would also be a nice thing to do, but as always, I just have one utensil.

11:15 If I could make this into a knife and a fork

11:18 and a pair of tongs all at the same time,

11:20 like a gigantic Swiss Army knife, tell you, I'd be going places.

11:24 Little proolone.

11:28 There we go.

11:28 Now it's really starting to work for us.

11:30 Beautiful.

11:32 Now, one of the real keys to this cheese sauce

11:34 is to hand shred it so you don't get that funky

11:37 little dust that they put on the outside of the cheese

11:40 to keep it from coagulating when it's inside the bag.

11:43 I mean, I'll tell you one thing about buying cheese.

11:45 Buy that whole block and shred it yourself.

11:48 We'll just keep the cheese sauce warm and it's ready to go.

11:52 Beautiful.

11:53 Okay.

11:54 Uh next up, the burger.

12:00 Now, what we have here is 80/20 ground beef.

12:03 And when we're talking about making great burgers,

12:05 if I'm getting everybody over and we're going to do it,

12:08 I would recommend going to the butcher and saying,

12:10 "Grind me up a little bit of brisket,

12:12 give me some short rib, and give me some chuck.

12:14 If you're going to do it, do it right.

12:17 Got about a pound and a half here.

12:18 So, this should make us about four 6 patties." My favorite way to do it,

12:22 just to make sure that we're keeping everybody even, cuz you know what?

12:26 two boys.

12:27 If you don't make the patties even,

12:28 someone's going to be upset that someone got a bigger one.

12:30 Okay?

12:31 So, we take the patty.

12:32 We're going to ball it up.

12:34 Don't press it super hard.

12:36 Now, I want you to just take I want you to do this at home.

12:40 I want you to just hit that salt all the way around.

12:42 Roll that salt all the way around with your favorite kosher salt.

12:46 And it's seasoned.

12:46 No pepper, nothing else.

12:48 Just like this.

12:48 I have my flat top over here,

12:50 but since I know that you might not have one at home,

12:52 I want to show you how to do this with a cast iron.

12:54 If you don't have cast iron, I want you to go get one.

12:56 Sporting good stores have them galore.

12:57 Go to Camp Chef.

12:58 Anybody's got them.

12:59 But really good cast iron is the way to go.

13:01 And we're going to drop this down.

13:03 There we go.

13:04 That's what we're looking for.

13:05 Okay.

13:06 Cold meat hot pan.

13:07 While that's going, wash my hands real quick.

13:14 Smashing the patty.

13:16 Seasoned all the way around.

13:18 One over the top.

13:19 Sometimes you'll see people do it with a big hand press.

13:25 That's what I'm looking for.

13:26 And you only get to smash it once, folks.

13:30 Bio bun.

13:34 Get a little bit of this garlic butter on there.

13:39 Soon as we see some of the juice float to the top,

13:42 we're going to flip it and try to put

13:46 it in another spot where it wasn't just exactly at.

13:49 And that's what we're looking for.

13:51 That nice crust, that Mayard effect on top.

13:54 Smokeoky smells burgers.

13:57 We're going to treat both sides of the bun.

13:59 Now, got to get this working real quick.

14:04 Take some of the cheese sauce.

14:06 This is a little hot, so it's going to run a bit on us,

14:09 but you'll get the general idea.

14:11 When it cools down, it's a little bit easier to apply to it.

14:14 We take the cheese sauce, throw it right up on top.

14:20 throw the cheese on top dome and some uh and some water.

14:25 This steam is going to help melt that cheese better than any salamander.

14:28 Putting it under the broiler.

14:29 So, like this.

14:33 This is just the exact way we do it in the restaurant, guys.

14:35 Kitchen and bar, guys.

14:37 Burger joint.

14:37 You go on Carnival Cruise Lines, you watch what they're doing.

14:40 This is exactly how it goes down.

14:42 Okay.

14:44 Little bit of the donkey sauce liberally.

14:47 We call it coast to coast.

14:49 Want to get that fat all the way across.

14:53 Hit a few pickles right on the bottom.

14:56 Pickles are key.

14:57 Got to have that acid.

14:58 Got to have that tang.

14:59 Really thin onions.

15:01 Okay, that's what I'm talking about.

15:09 That's melted cheese right on top of there.

15:15 Thin sliced iceberg lettuce.

15:18 Couple thin sliced tomatoes.

15:24 Nice toasted bio bun.

15:26 And ladies and gentlemen, that's the burger.

15:30 That cheeseburger right there.

15:31 We won New York City Food and Wine Festival, Burger Bash.

15:37 We've sold hundreds of thousands of these.

15:43 But I want you to take a look at it.

15:45 Juicy scratch made handmade.

15:49 My mouth is watering so bad.

15:51 Are you ready?

16:05 I got to be honest with you.

16:08 It's a simple burger.

16:11 It's a simple recipe.

16:14 You just got to use great ingredients and you got to follow the rules.

16:18 You're going to serve it just like we do at the restaurant.

16:25 I'm giving you all I got, folks.

16:27 Hope you dig it.

16:28 Go home and make it.

16:28 I know you're going to love it.

16:29 See you next week.

16:33 Let's make this rub that we're going to put on the chops.

16:36 Okay, the cast of characters.

16:39 Little ground cumin.

16:42 Okay, that's going to take kind of the lead in this.

16:45 So, a little bit of cumin.

16:47 Just a touch of paprika.

16:48 A lot of time when I'm making rubs like for uh for blackening spice,

16:51 paprika takes the big lead.

16:52 This is just going to get a touch some nice color coming out of this.

16:56 There we go.

16:58 And believe it or not, the whole thing of cayenne.

17:00 No, I'm just kidding.

17:01 Just a touch of cayenne.

17:03 There we go.

17:05 And some salt.

17:08 Okay.

17:09 So, we kind of mix that together.

17:10 And now what I'm going to do is reserve this.

17:12 Take about half of this mixture and hold

17:15 on to it cuz that's going to be actually going

17:17 into our charmula sauce which is going to have

17:20 some fresh herbs in it and some lemon juice.

17:22 You're going to love this.

17:23 Okay.

17:24 Get about half of that here.

17:26 There we go.

17:27 So, I got to cut all these.

17:28 Hit them with a little bit of olive oil.

17:30 Sprinkle them with some of that seasoning I just made.

17:32 Let them hang out for about 30 minutes before I put them on the hot grill.

17:53 You know, when you're uh battering something,

17:55 you're doing some uh parmesan chicken, you have the dry hand, wet hand.

17:58 Well, I have the dry hand, lamb hand.

18:00 One to rub it all in.

18:01 But I want you to take a look at that.

18:03 Look at that beautiful chop right there.

18:06 all rubbed in with that spices.

18:07 It is going to be dynamite.

18:08 Okay, throwing these onto a really hot grill.

18:11 Now, we've got uh some cumin in there, little cayenne, a little bit of papika.

18:17 Cut these.

18:18 These are French, meaning cleaning the bone off.

18:21 And I'm going to make a charmula sauce for this that you are going to dig.

18:25 Okay.

18:25 Got to keep an eye on those chops.

18:27 There's a tendency, you know,

18:28 that people think with lamb and with pork that you really got to overcook it.

18:32 And my thing is is boy, I want to have a little pink in the middle.

18:35 Okay.

18:35 So, in go the onions.

18:38 Okay.

18:39 So, what I got to do, I got to chop up the onions,

18:41 get some garlic in, the parsley, the cilantro,

18:44 zest, some lemon, lemon juice in there.

18:46 Remember some of that seasoning that I put on the on the lamb?

18:49 That goes in.

18:50 That will be my charmula.

18:51 Watch this happen.

19:06 All right, get a little taste on this.

19:10 Primo.

19:12 Not too much salt.

19:13 That's the key.

19:13 All right, that's ready to go.

19:15 Let's see.

19:15 I got my hash working.

19:16 Take a look at these chops.

19:20 My grilled lamb chops with charmula are smoky grilled tender

19:23 lamb chops that are simply seasoned and served with a fragrant,

19:26 spicy Moroccan chimula sauce.

19:28 It's an outrageously good herb and onion mixture

19:31 that takes grilled meat to the next level.

19:34 So, here's what we got for you.

19:36 Starting off with the short ribs.

19:38 Cooked until tender and then finished

19:39 on the grill with a red wine barbecue glaze.

19:42 G's going to be dropping the mirror in here and getting that started.

19:45 So, G, I've got that preheated for you.

19:47 Okay, awesome.

19:48 You're working the mirror, the little olive oil right there.

19:51 I've got the short ribs, a little salt and pepper.

19:53 Uh, let me boil that for a second.

19:54 Thanks.

19:56 I'm going to put down a bit of oil.

19:57 G.

19:57 Some oil in there for you.

19:58 Thank you, brother.

19:59 Seasoned on this side.

20:01 I'm going to roll them.

20:03 Season the other side.

20:06 Look at that.

20:07 Tell me those aren't gorgeous.

20:08 This is really what you want to ask your butcher to bring in for you.

20:11 Holiday season, you can do a bunch of these, sear them off ahead of time,

20:15 get them into a big pressure cooker.

20:16 You don't have that.

20:17 You can roast them off in the oven.

20:18 Pressure cooker just kind of expedites things.

20:20 So, here we go.

20:21 We're going to go fat side down.

20:22 Start that rendering.

20:26 There we go.

20:27 So you can see what's going on.

20:33 This is kind of like beef short rib Tetris.

20:36 Yeah.

20:36 This is like short rib palooa.

20:38 There you go.

20:38 If I was much higher on the side, like if I was in there,

20:41 you wouldn't be able to sear the short ribs.

20:42 They'd start to steam each other.

20:44 But because this is low, this is cast iron.

20:45 It's smoking hot.

20:46 It'll work.

20:47 Okay, G.

20:48 Um, so you look at the cut that he put on that.

20:50 These could be big pieces if you wanted,

20:52 but this is going to cook down even faster.

20:54 Okay, so we're turning that up and I'm going all of the sides of the short rib.

20:58 Takes a little bit of time.

20:59 And then what I'll do is delaze into this and dump this into the pot.

21:03 Okay, there we go.

21:05 Drop this all down.

21:07 And believe it or not, we're going to be using this stock out

21:11 of the out of the uh pressure cooker later.

21:14 So, I'm even going to dump this in.

21:16 Okay, this where things are going to get a little wild.

21:20 Take a little red wine.

21:22 Delaze this pan.

21:24 Watch out.

21:26 Put a cup fresh.

21:27 A little bit of that.

21:29 I'll pour the rest.

21:31 How much wine you think I should put in this?

21:32 Let's go.

21:33 There you go.

21:33 Yeah, it's a whole It's a whole bottle.

21:34 Okay.

21:35 It is the holidays.

21:36 Okay.

21:36 So, there's a bottle of red wine in there.

21:38 And again, really good red wine.

21:39 Delazing the bottom of this.

21:41 I could have cooked all of this in the pressure cooker,

21:43 but there wasn't enough room.

21:44 And also, the pressure cooker, although it's thick,

21:46 isn't as thick as this cast iron.

21:47 you really want to build crust,

21:48 you go to this hot cast iron because it's not going to once it gets cold,

21:52 once you drop those in, it's not going to cool

21:54 down to where it kind of sears the other side.

21:56 It just keeps hammering it the whole time.

21:58 Okay, now we go in with the deglaze pan.

22:03 I'm going to go in with some thyme and some sage.

22:06 Drop this in.

22:07 CG here.

22:08 I just about have them covered,

22:10 but I'm going to grab a little of that chicken stock from you.

22:12 Excuse me.

22:14 Okay, just a little bit more to where I'm about 3/4.

22:16 Kind of like when we're brazing something.

22:18 Just about that amount.

22:20 Okay, so this is going to start going.

22:22 Gee, now here's how I have to do my pot.

22:25 I have to spin this thing around.

22:27 Quinoa's finished.

22:28 I have to spin this thing around and find my mark.

22:32 See this here?

22:33 See where that?

22:34 See where that scratches?

22:37 And you'll see that it starts to build the steam.

22:39 Starts to build the steam.

22:40 If it goes too high, yes, it will start to release on itself through this valve.

22:45 But don't worry about that.

22:46 You'll be able to get it.

22:47 Right around medium is where I keep it.

22:49 This is going to run for about 45 minutes.

22:50 You got the pull out to work.

22:52 I'm going to shut down the heat here.

22:54 This is going to get loud for a second.

22:55 Okay, just hang tight with me and just uh think some happy thoughts.

22:58 Ready?

22:58 Here we go.

23:02 Sounded good.

23:02 We're releasing the steam.

23:05 We'll give it some little help here.

23:07 We let the pressure out.

23:08 Open it up.

23:09 It's always scary opening.

23:10 And I agree.

23:11 But when you see zero pressure, you know there's no pressure in it.

23:14 Then we're going to pull the short ribs out, G.

23:15 Let them cool so they tighten back up.

23:17 They kind of congeal.

23:19 We'll take the liquid.

23:20 We'll strain that out.

23:22 And then later we'll throw them on the grill and baste them with the sauce.

23:25 But we got to make sure that we remember to get this liquid

23:27 out of the pressure cooker cuz that's going to go in the barbecue sauce.

23:29 I have made a reduction of this of the sauce that came out

23:32 of the pressure cooker where I did

23:34 these short ribs in literally what 45 minutes.

23:37 A lot of red wine, all that great flavor, and I reduced it just a little bit.

23:42 Mix it into the barbecue sauce, some brown sugar,

23:44 a little red wine vinegar, and a little bit of chili flake.

23:47 And this is going to go to base these ribs.

23:50 Did I remember when you made those that night?

23:53 Let me start grabbing some ribs.

23:55 Laying it down.

23:57 Oh yeah.

23:58 A little bit of that thyme.

24:01 See that?

24:03 Tighten it up.

24:04 Okay.

24:05 A little drizzle left on the top.

24:12 Huh?

24:15 Huh?

24:14 What do you think, G?