Beer Brats & Rosemary Flatbread

Grill the brat and kielbasa on the Green Egg or charcoal grill. Place some hickory wood chips on top of the charcoal for an additional smoky flavor.

After getting a nice char on the brat and kielbasa, place them over the onions and peppers in a large foil pan.

Cover with beer (crack one open for yourself to enjoy responsibly while cooking!) and add Old Bay and red pepper flakes.

Over medium heat, simmer the brat 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.

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 until it doubles in size.

With a rolling pin, flatten the dough. Cut into 12 equal pieces.

Flatten each piece with your fingers, pounding it out very thin.

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 for about 30 seconds per side.

Serve with the beer and brat and enjoy.