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After some marvelous weather earlier in the month, we’ve had a couple of very cool, wet weeks. Nevertheless, it’s Memorial Day weekend which is the traditional start of summer. Since the weather report showed we’d have a little bit of sunshine in the afternoon, we decided to grill. I’ve used this Cook’s Illustrated recipe a few times with good results.

While the grill is heating up, mix the thyme, salt, and pepper with the onions, cover with plastic wrap and microwave 6 minutes on high.

Easy-peazie. 6 ingredients

After microwaving the onions put them on the bottom of a disposable pan then cover with the peppers and sausages.

Ready to be wrapped and put on the grill

Wrap with foil and put on the grill for about 15 minutes. I had to do 30 minutes on the smoker because it just doesn’t get as hot as the Weber.

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After the sausages have cooked up pretty well and the onions have reduced, finish off the peppers and sausages on the grill.

Finish on the grill

Remove the sausages and peppers to a platter and tent loosely with foil. Let the onions cook down a few more minutes. A copy of the recipe can be found here.

A few years ago when I was just beginning to discover the joy of cooking, one of my regular TV shows was How To Boil Water on The Food Network. The show host was Jack Hourigan (female) who either doesn’t know how to cook or faked it pretty well. There were two chefs over the seasons (Tyler Florence was the last chef) who would show up in her kitchen and haver her help cook a meal. It sounds hokey, but it worked. In addition to easy and tasty recipes I learned a lot of everyday prep skills like chopping onions. This American-Style potato salad was one of my early favorites.

Carla made American Style potato salad

Dinner is served

Rating: ★★★★★ 5 out of 5 stars. for both the brats and the potato salad.