Beer Brats & Rosemary Flatbread

Using a Green Egg or charcoal grill, grill the brats and kielbasa until nicely charred. For extra smoky flavor add hickory wood chips on top of the coals.

Slice the onions and peppers and add them to a large foil pan. Once the brats and kielbasa are charred, add them on top of the onions and peppers.

Pour the beer over everything (and make sure to crack one open for yourself to enjoy responsibly while cooking!). Add Old Bay and red pepper flakes to the pan. Cover the pan with foil.

Over medium heat, simmer the brats and kielbasa for 15–20 minutes covered.

Line two baking trays with parchment paper.

In a bowl, combine the olive oil, rosemary, garlic and yeast. Add the water to dissolve the yeast.

Add the flour and salt. Mix and knead by hand until you have a smooth ball of dough, about 6-8 minutes.

Spread the cornmeal on a flat surface. Place the dough on the cornmeal and cover with a warm, damp kitchen towel.

Allow the dough to rise for about 45 minutes, or until it doubles in size.

With a rolling pin, roll out and flatten the dough. Cut it into 12 equal pieces.

Flatten each piece with your fingers, pounding it out very thin into a rectangular or oval shape.

Brush each piece of flatbread with remaining olive oil and sprinkle lightly with salt.

Place the rosemary flatbread on the Big Green Egg or charcoal grill and grill for about 30 seconds per side, or until nicely charred on both sides.

Serve with the beer and brat and enjoy.