One the greatest joy in my life is grilling-out on a hot summers day, with beer in hand. The good Dr. McLeod and his "Beer in the Shed" post has given me the perfect excuse to do just that (not that I don't do it everyday, anyhow.) So I give unto you:
The "Alan McLeod Presents: Beer in the Shed Fest 2011," Day 1 Check list:
Shed. Check (technically it's a garage, but you do with what ya' got.)
|It's shed-like, right?|
84º F (29º C). Check
Weber grill. Check
Kids in kiddie Pool. Check.
Little League coach's shirt. Check
Kids running through sprinkler. Check.
Little Tikes Cozy Coupé. Check. (This one is optional)
Sierra Nevada Pale Ale. Check, and then check again.
Homemade Italian sausage patties*, char-grilled to perfection. Smothered in fresh grilled green peppers and tangy Vadalia onions. Topped with toasted Kaiser roll. Served with fresh corn-on-the-cob and chilled Sierra Nevada Pale Ale. Check. (I may have written a menu or two in my time.)
Repeat for effect—HOMEMADE ITALIAN SAUSAGE PATTIES. Check.
Walk to the local ice cream shop. Check.
Squirt bottle fight. Check.
Drinking my last Sierra Nevada Pale Ale, whilst listening to the booms and bangs of fireworks from an unknown locale. Check.
Fourth of July Eve Eve was fun, but today was just Country Joe and the Fish. Tomorrow is Hendrix.
If it doesn't rain.
*Homemade Italian Sausage Patties
1 pound cold, store bought ground pork or fresh ground pork shoulder
1 Tbsp brown sugar
1 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp onion powder
1-1/2 tsp ground sage
1-1/2 tsp crushed rosemary
1-1/2 tsp crushed fennel
1/4 cup ice water
salt, cracked and crushed red pepper to taste
Mix all spices into ground pork. Add water. It's going to be mushy, but you need the water to keep the pork moist, during grilling. Form into patties and chill for at least a half hour before cooking. Grill like a burger. Top with grilled Os and Ps. Serve on a toasted bun.