Uncover the art of preparing the flawless smoked brats, enriched with a hint of brown sugar and paired with aromatic seasonings, for a grilling experience that stands out.

Bratwursts, aka brats, are German sausages and have long been a favorite on grills worldwide. In this recipe, we’re taking the classic brat and elevating its flavors with a hint of brown sugar, complementing the delicious meat with a subtle sweetness.

Paired with the fragrant blend of garlic, onion, and beer, these smoked brats sausages are a lovely fusion of traditional and contemporary flavors. As you dive into this article, you’ll uncover the step-by-step process to achieve perfectly smoked brats and various serving suggestions, tips for the best results, and creative variations to customize the dish to your preference.

Ingredients

• 6 bratwursts

• 2 tablespoons brown sugar

• 1 cup beer (lager or ale works best)

• 2 large onions, thinly sliced

• 2 tablespoons butter

• Salt and black pepper, to taste

• 1 tablespoon Worcestershire sauce

• 6 hot dog buns (for serving)

Instructions

1. Preheat the Smoker

• Preheat your smoker to 275°F (135°C).

• Use your favorite hardwood, like hickory, apple, or cherry, for the perfect smoke flavor.

2. Smoke the Brats

• Place the bratwursts directly on the grill grates.

• Close the lid and smoke for 1 to 1½ hours, or until the internal temperature reaches 160°F (71°C).

• For extra smoky depth, rotate the brats halfway through.

3. Prepare the Beer-Braised Onions

• While the brats are smoking, heat a skillet over medium heat.

• Melt butter, then add sliced onions. Sauté until lightly browned, about 5–6 minutes.

• Stir in the beer, brown sugar, Worcestershire sauce, salt, and pepper.

• Simmer for 10–15 minutes, stirring occasionally, until the liquid reduces and the onions are tender and slightly caramelized.

4. Optional Sear

• Prefer a crispier skin?

• Increase your grill temperature to high heat and sear the brats for 2–3 minutes per side until the casings blister and turn golden. (Note: they may split slightly, which adds extra texture.)

5. Serve and Enjoy

• Toast the buns lightly for added texture.

• Place each smoked brat in a bun, top generously with the beer-braised onions, and add your favorite condiments — like mustard, sauerkraut, or a drizzle of BBQ sauce.

Tips for Perfect Smoked Brats

• Beer choice matters: A malty lager adds depth, while a light pilsner keeps it crisp.

• Don’t over-smoke: Too much smoke can overpower the brat’s natural flavor.

• Make-ahead: The beer-braised onions can be cooked a day ahead and reheated before serving.

Time Guide

• Prep Time: 10 minutes

• Cook Time: 1 hour 15 minutes

• Total Time: ~1 hour 30 minutes

Variations to Try:

1. Cheese Dream: Melt the cheddar cheese or smoked gouda over the brats for a creamy contrast.
2. Herb Haven: Fresh basil, cilantro, or even tarragon can add a refreshing herbal touch.
3. Spice Seekers: Blend sliced jalapeños or drizzle with a homemade spicy mayo made with sriracha and lime.
4. Sauce Swap: Consider a tangy apple cider vinegar BBQ sauce or a rich bourbon-infused sauce.
5. Tropical Touch: A pineapple and mango salsa with a hint of red chili can add a sweet and spicy contrast.
6. Mediterranean Mood: Crumbled Greek feta, kalamata olives, and a drizzle of tzatziki can transport you to the Mediterranean.
7. Asian Angle: A teriyaki glaze sprinkled with toasted sesame seeds and green onions can offer an Eastern variation.
8. Tex-Mex Tango: A bit of guacamole, fresh pico de gallo, and a sprinkle of cotija cheese can add a Southwestern flair.

Serving Suggestions:

Buns:

• German Brötchen: These crispy buns are a classic choice, offering a satisfying crunch with every bite.
• Brioche Buns: Their slight sweetness and buttery taste complement the smokiness of your brats.
• Hamburger Buns: A soft and classic choice, they’re readily available and always a hit.

Sauces & Spreads: Consider presenting a range of condiments like spicy mustard, tangy sauerkraut, or even a homemade beer cheese sauce.

Potato Pairings: Garlic mashed potatoes with a touch of rosemary or crispy potato wedges seasoned with sweet paprika and thyme.

Vibrant Veggies: Grilled asparagus with a sprinkle of parmesan, buttered corn on the cob with chili powder, or roasted bell peppers drizzled with balsamic.

Salad Selections: A fresh garden salad with cherry tomatoes, cucumber, and a lemon vinaigrette. Or, consider a tangy coleslaw with a hint of apple cider vinegar and mustard seeds.

Drink Delights: Pair with a cold amber ale, a refreshing iced tea with a splash of lemon, or a Kenny’s cooler cocktail.

When it comes to holiday meals or just a weekend treat, a grilled prime rib stands out. Grilling it imparts a smoky flavor and frees up your oven for other culinary endeavors. This specific recipe takes the classic grilled prime rib and adds a touch of fresh basil, complementing the already rich flavors of rosemary and thyme. Let’s delve into the details of this mouthwatering dish.

There’s something unique about grilling a prime rib. Maybe it’s the way the herbs, like rosemary, thyme, and basil, meld with the meat, or perhaps it’s the simple joy of cooking outdoors. In this recipe, we’re taking that traditional prime rib and giving it a little twist with a blend of everyday ingredients.

Olive oil, salt, pepper, and garlic come together with our chosen herbs to create a delicious crust that complements the juicy meat inside. If you’re looking for a dish that’s both satisfying and a bit adventurous, you’re in the right place. Let’s get into the details and get that grill fired up, and don’t fail to check our section with all the potential variations for this recipe!

Ingredients

• 7 lbs prime rib roast

• 4 Tbsp olive oil

• 2 tsp kosher salt

• 2 tsp freshly ground black pepper

• 1 ½ tsp fresh rosemary, finely chopped

• 1 tsp fresh thyme, finely chopped

• 1 tsp fresh basil, finely chopped

• 2 Tbsp garlic, minced

Instructions

1. Prep the roast
Remove the prime rib from the refrigerator and let it sit at room temperature for 1–2 hours. This step ensures even cooking.

2. Make the herb rub
In a small bowl, combine the olive oil, salt, pepper, rosemary, thyme, basil, and minced garlic. Rub this mixture evenly over the entire roast, making sure to get into all the crevices for maximum flavor.

3. Set up the grill
Preheat your grill to 250°F (120°C) for indirect heat. Place a drip pan underneath the grate if desired to catch drippings.

4. Slow roast
Place the prime rib on the grill, fat side up, over indirect heat. Close the lid and cook for 2–3 hours, until the internal temperature reaches 110°F (43°C) for rare or 120°F (49°C) for medium-rare.

5. Sear to finish
Increase the grill temperature to 400°F (204°C). Sear the roast for another 30–40 minutes, until it reaches your desired doneness — 135°F (57°C) for medium-rare.

6. Rest and slice
Remove the prime rib from the grill, tent it loosely with foil, and let it rest for at least 30 minutes. Slice against the grain and serve with your favorite sides.

Tips for Success

• Use a meat thermometer for accuracy — guessing will almost always overcook your prime rib.

• For extra smoky flavor, add wood chunks or chips to your grill during the low-and-slow phase.

• Don’t skip the resting time — it helps the juices redistribute for a more tender bite.

Storage and Make-Ahead Tips

• Make-Ahead: You can season the roast up to 24 hours ahead, wrap it tightly, and keep it refrigerated until ready to grill.

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze sliced portions for up to 3 months. Reheat gently to keep the meat tender.

Impressed by this herb-laden grilled prime rib? Share the love and let others in on this culinary delight by pinning the image below on your Pinterest board!

Why This Grilled Prime Rib Stands Out:

Herbaceous Harmony: The trio of rosemary, thyme, and basil creates an aromatic and flavorful fragrant crust.

Grill Mastery: Achieving that excellent sear gives the prime rib a crispy exterior, contrasting beautifully with its juicy interior.

Versatile Cooking: This prime rib isn’t just confined to the grill. Its flavors shine whether smoked, oven-roasted, or even pan-seared.

Perfect Marbling: The choice of a prime rib ensures a tender cut with exquisite marbling, which translates to a melt-in-the-mouth experience.

Balanced Flavors: The variety of savory seasonings and fresh herbs ensures that every bite perfectly balances flavors, neither too overpowering nor too bland.

Serving Suggestions:

Boost your prime rib meal with these complementary sides:

Potato Delights:

• Garlic Mashed Potatoes: Creamy with a touch of garlic is a classic pairing.
• Rosemary Roasted Potatoes: Golden and crispy, infused with the fragrance of rosemary.

Veggies Galore:

• Roasted Brussels Sprouts: Caramelized to perfection with a drizzle of balsamic glaze.
• Green Bean Almondine: Fresh green beans sautéed with buttery almonds.

Salads & More:

• Caesar Salad: Crisp romaine lettuce, crunchy croutons, and a creamy Caesar dressing.
• Cranberry Walnut Salad: A mixture of greens, tart cranberries, crunchy walnuts, and a light vinaigrette.

Breads:

• Artisanal Bread: Freshly baked bread, perfect for soaking up any juices.
• Garlic Herb Butter Rolls: Soft rolls slathered with garlic and herb-infused butter.

Wine Pairing: A glass of Cabernet Sauvignon or Merlot, with their full-bodied flavors, completes the rich and herbaceous notes of the prime rib.

Tips for Prime Rib Perfection:

Size Matters: A general guideline is to account for about 1 pound of prime rib per person, primarily if you serve with hearty sides.

Temperature Check: Always use a meat thermometer to ensure correct cooking. Aim for your preferred level of doneness, from rare to well-done.

Resting Phase: Allowing the prime rib to rest ensures the juices redistribute, resulting in moist and flavorful meat.

Variations to Explore:

Spice It Up:

• Cayenne Kick: A drizzle of cayenne pepper can add a spicy dimension to the herb crust.
• Smoked Paprika: For a smoky undertone, consider adding smoked paprika to the herb mix.

Herb Alternatives:

• Oregano Touch: Swap out the basil for fresh oregano for a Mediterranean taste.
• Marjoram Magic: Another alternative to basil, marjoram brings a sweet pine and citrus flavor.
• Parsley Freshness: Add chopped flat-leaf parsley to the rub for a fresh, slightly peppery note.

Sauce Pairings:

• Red Wine Reduction: A rich sauce that reduces red wine, beef broth, and some shallots.
• Creamy Horseradish Sauce: A mix of horseradish, sour cream, and chives for a tangy complement.
• Blue Cheese Butter: Melted on top while the prime rib rests, this adds a creamy and tangy flavor.

Marinade Twists:

• Soy & Honey: A soy sauce, honey, and garlic mix can be used as a marinade before grilling for an Asian-inspired twist.
• Balsamic Glaze: Balsamic vinegar reduction with a touch of brown sugar can be brushed on the prime rib during the last few minutes of grilling for a sweet and tangy crust.

Crust Variations:

• Mustard Crusted: Brush your prime rib with Dijon mustard before applying the herb mix for a tangy crust.
• Parmesan Crusted: Add grated Parmesan cheese to the herb mixture for a cheesy and crispy crust.

Who doesn’t love the creamy, cheesy excellence of Olive Garden Alfredo sauce? But what if you could recreate that extravagant experience in the comfort of your kitchen? Dive into this Copycat Olive Garden Fettuccine Alfredo recipe, and you’ll be serving up dishes of pasta perfection in no time.

After the great success of our garlic parmesan creamy white sauce, I felt an irresistible desire to venture further into the realm of creamy pasta sauces. The two sauces share a kinship, but there’s something undeniably special about Olive Garden’s Fettuccine Alfredo.

Its rich, silky texture and the excellent balance of cheese and cream have made it a favorite for many, including me. I mean, who doesn’t have a soft spot for Olive Garden? With memories of countless meals at this beloved Italian chain, I embarked on a culinary exploration to recreate this iconic dish at home.

And guess what? This Copycat Olive Garden Alfredo recipe catches the core of the restaurant’s version and promises a plate of pasta perfection in under 30 minutes!

Why is This Olive Garden Alfredo Sauce a Must-Try

Authentic Taste: This recipe grabs the essence of Olive Garden’s iconic Alfredo sauce, making it a lovely treat for your taste buds.

Quick and Easy: With a preparation time of just 20 minutes, you can whip up a delicious meal without spending hours in the kitchen.

Versatile Toppings: The magnificence of this Alfredo sauce lies in its adaptability. Feel free to garnish with shrimp, grilled chicken, sun-dried tomatoes, or even steamed broccoli.

Budget-Friendly: Enjoy restaurant-quality Alfredo without the restaurant cost. More flavor, less worry for your wallet!

Crowd-Pleaser: Whether it’s a family dinner or a gathering with your friends, this dish is bound to earn you great reviews.

Comfort in a Bowl: Something is soul-soothing about a bowl of creamy pasta. It’s comfort food at its finest.

Elevate Your Alfredo Experience:

Pair your creamy pasta with a glass of white wine, some garlic bread, and perhaps a fresh salad on the side. And keep in mind, while this recipe brings Olive Garden to your table, the real magic lies in the love you give to your cooking.

Olive Garden Alfredo Sauce Recipe

Ingredients:

• Butter: 1/2 cup (salted or unsalted)
• All-purpose flour: 2 Tbsp
• Minced garlic: 1 Tbsp
• Heavy cream: 1 1/2 cups (or heavy whipping cream)
• Milk: 1 1/2 cup (whole milk)
• Parmesan cheese: 1/2 cups (freshly grated)
• Pecorino Romano cheese: 1/2 cup (freshly grated)
• Fettuccine noodles: 16 oz
• Salt and pepper to your liking
• Fresh parsley: Optional for garnish

Instructions:

1. Cook the Pasta:
   • Bring a large pot of water to a boil and add 1 Tbsp of salt. Add fettuccine and cook until al dente, as per package instructions. Before draining, reserve about 1/2 cup of pasta water for later use. Drain pasta and set aside.
2. Prepare the Sauce:
   • In a large saucepan, melt butter over medium heat.
   • Add minced garlic and sauté until it’s lightly golden (be careful not to burn it).
   • Sprinkle flour over the butter and garlic, whisking constantly to form a smooth roux. This helps thicken the sauce.
   • Gradually pour in the heavy cream and milk while continuing to whisk, to avoid lumps. Bring to a simmer.
3. Add the Cheese:
   • Reduce heat to low. Slowly add Parmesan and Pecorino Romano cheeses to the saucepan, stirring until the cheese is completely melted and the sauce is smooth and creamy.
   • If the sauce seems too thick, gradually add reserved pasta water until you reach the desired consistency.
4. Combine and Serve:
   • Add the cooked fettuccine to the sauce, tossing gently to coat the pasta evenly.
   • Season with salt and freshly ground black pepper to taste.
   • Serve hot, garnished with chopped parsley and extra grated Parmesan, if desired.

Tips:

• Cheese: Freshly grated cheese melts better and provides a smoother texture compared to pre-grated cheese.
• Sauce Consistency: Adjust the thickness of the sauce with the reserved pasta water. The starch in the water helps to integrate the sauce and pasta.
• Serving: Serve immediately, as the sauce thickens as it cools.

Have you enjoyed my take on the Olive Garden Alfredo? If it made your dinner special, consider sharing the love. Pin the image below to your Pinterest board and spread the joy of a great recipe!

Prepping Alfredo Sauce in Advance: A Time-Saver

Alfredo sauce isn’t just a creamy treat; it’s also a great choice for convenience. Thanks to the flour in this recipe, it stands out from other cheese sauces by maintaining its consistency even after cooling and reheating. Here’s the scoop:

Fridge Life: Got Alfredo sauce leftovers or prepping for a future meal? Don’t worry. Your Alfredo sauce can chill in the refrigerator for up to 3 days.

Freezer-Friendly: Planning the sauce ahead? This sauce has got you covered. Freeze it, and for optimal flavor, use it within 1-2 months.

Reheating Your Alfredo Sauce

Noticed your Alfredo sauce has thickened and settled a bit? Fear not! Whether you’re taking it out of the fridge or the freezer, here’s how to bring it back to its creamy glory:

Reheating 101: Alfredo sauce tends to thicken as it cools. But it’s back in the game with a microwave or a gentle reheating on the stove. For the most satisfactory results, consider using a makeshift double boiler. This method ensures even heating, whether warming the Alfredo sauce alone or with pasta.

From the Freezer: If your Alfredo sauce has been in deep freeze, give it a night in the fridge to thaw before you heat it up.

Too Thick? No Problem: If you find your sauce a tad too thick upon reheating, introduce a splash of pasta water, milk, or chicken broth. It’ll thin out and be as pleasing as ever.