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I grilled up some sausages on the grill on Thursday and now I am going to show you how I did it. I know kinda boring but I took the pictures anyway.

Two of the ingredients used in the preperation of the meal. Piña y cerveza.

A lovely salad. Thank you Kelsey, your salad making skills put many to shame. Mixed wild greens with red pepper, avocado, cherry tomatoes, carrot and kalamata olives lightly sprinkled with salt and peppper then tossed with lemon and oil drssing.

Pineapple with a sweet garlic and sun ripened chilie marinade.

Now the star of the whole feast. Sheboygan style bratwurst. The pot is full of: One 16 fluid ounce can of The Ribbon, one quarter of a medium sized yellow onion and a tablespoon of sweet creamy butter. Bring to a boil then simmer Brats until the look like this. Cuts down grilling time and imparts a wonderful flavor. Of course you could use a fancy beer but why? The cheap stuff works well and you can drink the good stuff while grilling those bad boys up. I once referred to a simmering pot of beer, butter and onions as man potpourri. Gave everybody a good laugh and I will now forever refer to it as such.

This is what the Brats should look like before throwing them on the grill. Mmmm!

Here is what they should look like on the grill. I know you vegetarians out there are rethinking your choice to not eat meat. Go for it! Notice how I refer to this method of cooking sausage as grilling people of Oregon. It is not barbequing if you are not using barbeque sauce. It is grilling! Grilling on a gas grill, Weber Grill, electric grill, etc.

The pineapple starting to look good isn't it. This is one of my favorite ways to make pineapple. I guess I tend to make it a bit on the spicey side though. Oh well, can't please everybody.

I hope you enjoyed my presentation. Bon Appatit.