They've been called the bachelor's answer to Martha Stewart, so who better to share tips on cooking the best barbecue this holiday weekend than the "Feasty Boys?"
Chefs Jon Mayer and Jim Stump, whose cooking show can be seen on ESPN and other cable networks, joined "Good Morning America" with grilling tips and recipes for beer-basted hot dogs, bodacious burgers and hickory smoked pizza.
The Feasty Boys' recipes are below. To print the recipes, scroll to the bottom of the page and click the "Print This Article" icon.
Feasty Beer Dogs -- Beer Brats
Feasty Tip: Submerge your brats in a pan filled with beer, butter and sliced onions on the grill. The brats will stay warm and juicy in the liquid for hours. When ready to eat, simply remove and flash grill the brats as need be. The alcohol completely cooks off, making this dish safe for picnickers of all ages.
What You'll Need:
10 hot dogs or bratwursts
10 hot dog buns or hoagie rolls
Gas or charcoal Grill
Medium-sized holding pan
3 cans domestic beer
1 large onion, chopped
1 stick butter
Ketchup, mustard (preferrably brown), chopped onion, sauerkraut, grilled onions, peppers, and whatever else you like.
Preheat grill to medium/medium-high heat.
Place beer, butter and onions in a metal holding pan on grill and bring to a boil.
In the meantime, place hot dogs/brats on grill, approximately seven to nine inches above the coals, and turn often until done, approximately 20-25 minutes. (Internal temperature of 150°F.)
Turn brats often using tongs to both avoid puncturing and charring on the outside.
When brats are done, place in the "holding pan" until ready to eat. Serve on bun, dressed with your choice of favorite condiments.
Feasty Bodacious Burgers
Makes approximately 8 to 10 burgers.
Feasty Tip: Tired of those same ol' dried out burgers that look like a hockey puck on a bun? Try adding a raw egg, chopped bacon, onion and peppers to the mix. Better yet, add your seasoning to the meat before molding your patties. This accomplishes the following: Seasoning beforehand will guarantee flavor throughout as opposed to just on the outside; egg will help burger retain shape; bacon, onion and peppers only intensify the flavor while adding moistness to burger. Hit with a small pat of butter when cooked to desired temperature just like you would do with a quality steak. And whatever you do, don't press the burgers while cooking!
What You'll Need:
3 lbs. ground beef
1 cup yellow onion, chopped
1 cup bell pepper, chopped
1/2 cup cooked bacon, chopped
1 raw egg, gently whisked
1 tsp. granulated salt
1 tsp. ground black pepper
1/2 tsp. garlic powder
Preheat grill to medium-high heat.
In a medium-sized bowl, combine ground beef, onion, peppers, bacon and seasoning.
In a separate small dish, gently whisk egg, breaking the yolk and mixing.
Pour raw egg over meat mixture.
Gently mix the ingredients together. When thoroughly mixed, form into fairly loosely packed patties.
Place burgers on grill and cook approximately 10 to 12 minutes, flipping every four minutes until an internal temperature of 135 to 140°F is achieved. At this point, apply cheese if desired and allow to melt.
Remove burgers from grill and allow to cool for approximately five minutes. (This allows all the juices to gradually settle into the burger for enhanced taste.)
Place burger on toasted bun and top with your favorite condiments.
Feasty's Hickory Smoked BBQ Chicken Pizza
Feasty Tip: Take advantage of the power of smoke -- there are numerous types of wood chips that you can buy at any grocery or hardware store that, when added to your grill, enhance the flavor of any food.
What You'll Need:
2 boneless chicken breasts
1 cup BBQ sauce
1 medium tomato, diced
2-3 green onion sprigs, chopped
2 cups mozzarella cheese
1/2 cup parmesan cheese
1 12" Italian flatbread/pre-cooked pizza crust
In a medium sized bowl, soak two cups of hickory chips in tap water for approximately 30 to 45 minutes.
Trim fat from chicken breasts and liberally sprinkle with BBQ spice.
Preheat grill. Once grill is sufficiently preheated, drain water off the hickory chips and drizzle a palm full directly onto grill embers. If using a gas grill, simply place soaked chips in a small aluminum pan placed directly on the grilling grate.
Place chicken breasts on grill and cook, removing once an internal temperature of 160° F is achieved. Remove chicken from grill and set aside, allowing to cool for 10 minutes.
Meanwhile, place pizza stone on grill and close lid. (For a more intense hickory flavor, simply add more soaked hickory chips to the grill just prior to placing pizza on stone.)
While chicken cools, chop green onions and tomato.
Liberally slather flatbread/pre-cooked pizza crust with BBQ sauce, starting at the middle and working outwards, careful to avoid the outer crust.
Chop the cooled chicken into bite size pieces, and evenly distribute on top of crust along with green onions and tomato.
Liberally sprinkle with mozzarella and parmesan cheeses.
Place loaded pizza onto the preheated pizza stone and close grill. Remove pizza when cheese is thoroughly melted and bubbly (approximately 5 to 7 minutes.)
Remove pizza from grill and allow to cool for several minutes prior to cutting.