Italian Sausages & Peppers | PK Grills | Heath Riles BBQ

WHAT HEATH USED IN THIS RECIPE:

• Louie's P & R Italian Market Salameat & Italian Sausages
• Heath Riles BBQ Garlic Butter Rub
• Heath Riles BBQ Everyday Rub
• PK 360 Grill
• Stone + Wood Cutting Boards
• YETI Rambler 30 oz
• Royal Oak Charcoal
• Royal Oak Tumbleweeds
• Lodge Cast Iron Skillet

INGREDIENTS:

• Louie's P & R Italian Sausages (we used 1 pkg of Italian & 1 pkg of Salameat)
• Heath Riles BBQ Garlic Butter Rub
• Heath Riles BBQ Everyday Rub
• 1 Red Bell Pepper, sliced (we sliced into thin strips)
• 2 Green Bell Peppers, sliced (we sliced into thin strips)
• 2 onions, sliced (we sliced into thin slices)
• 1 can of Beer of your choice (we used original Budweiser)
• Olive Oil
• Buns of your choice if you plan to make sandwiches

DIRECTIONS:

1. Set grill up for 2 zone grilling, we used our PK for this cook.
2. Remove sausages from package, poke holes in sausages.
3. Place cast iron skillet on the hot side of the grill, oil with Olive Oil. Add sliced peppers and onions.
4. Season peppers and onions with Garlic Butter Rub and Everyday Rub.
5. Allow vegetables to sauté for approximately 5 minutes.
6. Add approximately 16 oz of Beer to the peppers and onions.
7. Add sausages on top of onion & pepper mixture in skillet and season with more Garlic Butter Rub and Everyday Rub. Allow to cook for approximately 15 minutes.
8. Turn sausages approximately halfway though (7-8 minutes).
9. Move skillet to the cooler side of the grill.
10. Remove sausages from skillet and place on the hot side of the grill to get some char.
11. Once you have as much char on your sausages as you would like, remove all items from the grill.
12. Make Italian Sausage & Pepper Sandwiches to your liking!!

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