Dip and Flip Oktoberfest Dinner
Iain Bagwell
Ryan Farr, founder and CEO of 4505 Meats in the San Francisco area, simmers sausages and vegetables in a “dip” of beer and herbs to infuse them with flavor. Then he turns them on the grill with a “flip” for a little drama and char. “This is a don’t-stress dinner,” he says. “When the prep is done, take your pot to the grill and hang with your friends until you’re ready to eat. Then just kiss the food on the grill and you’re good to go.”
You’ll need wooden skewers and a six-pack-plus of lager.
How to Make It
1
Skewer each cabbage and yellow onion piece separately crosswise through the center with a slender wooden skewer (it pierces more easily than a thicker skewer). Cut skewers fairly short with kitchen scissors so they’ll fit in a stockpot.
2
Meanwhile, about 2 hours before you want to eat, bring 5 cups water and the lager to a boil in a 10- to 12-qt. stockpot. Toss in garlic, several sprigs of thyme, 1 sprig of rosemary, and the potatoes. Cover and increase heat to return pot to a boil.
3
Drop sausages, then yellow onions and cabbage into pot (it’s okay if cabbage isn’t completely submerged). Cover, return to a boil, and turn off heat. Let sit, covered, at least 30 minutes and up to 1 hour.
4
Heat a grill to medium-high (about 450°). When everyone is ready to eat, lift sausages and vegetables from pot, draining them. Grill in 2 batches, covered and turning once, until lightly browned, 7 to 10 minutes for vegetables and 5 to 7 minutes for sausages. As food is done, transfer to 2 large platters, remove skewers, and drape with foil to keep warm.
5
Grill green onions, turning once, to wilt lightly, 1 to 2 minutes total; arrange on the platters. Lightly sprinkle vegetables with chopped parsley and tuck in parsley sprigs. Serve with grainy mustard.
Ingredients
1 medium head green cabbage, cut in 8 wedges through core
2 medium yellow onions, quartered
7 bottles (12 oz. each) mild lager, such as Coors
1 head garlic, smashed and peeled
Several sprigs thyme
1 sprig rosemary (5 to 8 in.)
1 ½ lbs fingerling potatoes
2 ½ lbs cooked firm sausages (a mix of bratwurst, hot dogs, and linguiça)
2 bunches green onions, ends trimmed
Chopped parsley and a few sprigs, for serving
Grainy mustard, for serving
Directions
1
Skewer each cabbage and yellow onion piece separately crosswise through the center with a slender wooden skewer (it pierces more easily than a thicker skewer). Cut skewers fairly short with kitchen scissors so they’ll fit in a stockpot.
2
Meanwhile, about 2 hours before you want to eat, bring 5 cups water and the lager to a boil in a 10- to 12-qt. stockpot. Toss in garlic, several sprigs of thyme, 1 sprig of rosemary, and the potatoes. Cover and increase heat to return pot to a boil.
3
Drop sausages, then yellow onions and cabbage into pot (it’s okay if cabbage isn’t completely submerged). Cover, return to a boil, and turn off heat. Let sit, covered, at least 30 minutes and up to 1 hour.
4
Heat a grill to medium-high (about 450°). When everyone is ready to eat, lift sausages and vegetables from pot, draining them. Grill in 2 batches, covered and turning once, until lightly browned, 7 to 10 minutes for vegetables and 5 to 7 minutes for sausages. As food is done, transfer to 2 large platters, remove skewers, and drape with foil to keep warm.
5
Grill green onions, turning once, to wilt lightly, 1 to 2 minutes total; arrange on the platters. Lightly sprinkle vegetables with chopped parsley and tuck in parsley sprigs. Serve with grainy mustard.
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