Cooking With You: Nathan Juelich

packers kebobs
packers kebobs

Packer Kabobs:


4 brats
2 bottles beer
1 Green pepper, cut into chunks
1 Yellow Onion, cut into chunks
Extra Virgin Olive Oil
Salt and pepper


Heat half of the onion chunks and beer in a medium-size pot on the stove until boiling.   Add the brats to the pot adding more beer or water if needed to submerge them. Boil brats on medium high heat for 20 minutes.  While the brats are boiling, put the remaining onion and green pepper into a bowl. Drizzle with olive oil and toss with salt and pepper (to taste).  Cut each brat into 5 pieces.  Skewer the brats, green pepper and onion onto kebabs (5 of each per kabob).

Grill kabobs four to five minutes per side.

Serve with Spicy Beer Cheese Sauce

Spicy Beer Cheese Sauce


8 oz Velveeta cheese
2 Tbs spicy brown mustard
3-4 Tbs diced jalapeno (fresh or pickled)
3/4 c beer


Mix all ingredients in a sauce pan over medium heat stirring frequently until cheese is melted.