Bacon-Wrapped Beer Stuffed Bratwurst

Langkah-langkah

1. In a medium saucepan, pour in the macaroni and top with just enough cold water to cover. Salt the water as desired and bring to a boil over high heat, stirring often. Cook until the macaroni is just shy of al dente and almost no water remains, stirring often, about 5-6 minutes.
2. Stir in the evaporated milk and bring to a boil. Reduce heat to low and stir in the cheese, a handful at a time, until fully melted and creamy. Season with additional salt to taste. Set aside.
3. In a medium-sized bowl, stir together the chopped jalapeño, the cream cheese, and the shredded cheddar cheese until well-combined. Set aside.
4. In a medium-sized bowl, stir together the shredded cheddar cheese, chopped pimentos, and mayonnaise until well-combined. Set aside.
5. Cut a longways slit in each Smithfield Yuengling Traditional Lager Bratwurst, about ¾ of the way through, leaving the ends intact. Press the insides of the bratwursts to create a pocked in each for holding the fillings.
6. Fill each with your desired filling, reserving the remainder for topping.
7. Wrap 1-2 strips of bacon around each bratwurst to encase the filling, securing the ends with toothpicks. Avoid overlapping the bacon as much as possible so that it cooks evenly.
8. Set up the grill for cooking over indirect heat.
9. Grill the bratwurst over indirect heat with the lid closed until bratwursts register 145°F to 150°F on an instant read thermometer, about 15 minutes, turning once halfway through.
10. Transfer the bratwurst to the hot side of the grill and grill over direct heat, turning often, until the bacon is crisped and the bratwursts register 160°F.
11. Serve the bratwursts in buns and spoon over remaining filling, if desired. Finish with toppings, if desired. (Recommended: chives and potato chips for the Mac N' Cheese Brats, sliced jalapeño and green onion for the Jalapeño Popper Brats, paprika and chives for the Pimento Cheese Brats, and brown mustard for the Sauerkraut Brats.)