Friday, June 24, 2011

Premium Philly-Based Deli Meat & Cheese Company Can Help Make Summer Barbecues Memorable

Summer is the time for franks and sausages and outdoor grilling. Grilling can be fun, delicious, easy and can be done anytime, anywhere – for the most part. Philadelphia-based Dietz & Watson has obsessed over the quality of their premium franks and fine sausages for more than 70 years. Not to mention their center cut pork spare ribs, smoked Turkey Breast fillets, ham steaks and more.

To bring delicious recipes and grilling items to grillers around the country, Dietz & Watson has declared the summer of 2011 as Dietz & Watson’s Summer Grillebration.

The home base for the Summer Grillebration is the Dietz & Watson Facebook page. It gives consumers a place to engage with Dietz & Watson; a place to ask questions (“Where can I find your Gourmet Chicken Sausages?”); and a place to to share recipes and grilling tips.

Each week throughout the summer, D&W offers visitors a new, unique recipe for grilling Dietz & Watson’s franks, sausages and other delicious meats. The recipes were concepted by Chef Walter Staib – the legendary owner and chef of Philadelphia’s City Tavern. That’s makes 16 weeks to engage, 16 recipes to try, and unlimited combination of meats, cheeses, complements and salads.

Why Franks & Sausages? Why Summer?

Because people eat more hot dogs and sausages in the summer. On Independence Day alone, Americans will enjoy more 150 million hot dogs! During the weeks of the Grillebration (Memorial Day through Labor Day), Americans typically consume 7 billion hot dogs (818 every second!).

What Recipes?

When it comes to which products are worth Grillebrating, the list is more than just franks & sausages.

The grilling recipes feature All Beef Franks, Deli Beef Franks, Angus Beef Franks, Gourmet Lite Franks, Beef Hot Smoked Sausage, Mild Smoked Beef Sausage, Kielbasa, Bauernwurst, Bratwurst, Buffalo Chicken Sausage, Cheddarwurst , Black Forest Wieners, Pre-Cooked Center-Cut BBQ Ribs, Smoked Turkey Breast Filets, Ham Steaks, Ring Bologna, Boneless Smoked Pork Chops and more.

Here are two recipes from the Summer Grillebration program:

The Philly Frank


12 Dietz & Watson© All Beef Franks
12 Pretzel Rolls
1 Pound Dietz & Watson© Provolone Cheese (grated optional)
4 Cloves garlic (chopped)
1 Jar Dietz & Watson© Sweet Roasted Peppers, (sliced)
1 Jar Dietz & Watson© Peperoncini, stems removed and cut into four slices

1. Prepare a grill and lower temperature or wait until coals are low heat.
2. Cook franks over low heat until golden brown.
3. Toast buns lightly over low heat.
4. Remove franks from heat and place one in each bun.
5. Top franks with grated cheese, garlic, roasted peppers and peperoncinis.

Barbecued Sausage Skewers


1 pound each Dietz & Watson© Ring Bologna, Dietz & Watson© Kielbasa, Dietz & Watson© Knockwurst, cut into 2-inch pieces
1 red onion, cut into large pieces
1 large green bell pepper, cut into large pieces
1 large red bell pepper, cut into large pieces
Salt to taste
Freshly ground black pepper to taste
Vegetable oil
1 jar Dietz & Watson© Sweet Vidalia Onions in Sauce
Skewers 6 8-inch to 12-inch skewers (bamboo or metal)
Barbecue Sauce
12 ounces barbecue sauce (Your favorite brand)
4 teaspoons Dietz & Watson© horseradish
2 teaspoons honey
2 dashes hot pepper sauce
1 pinch red pepper flakes


Make the Skewers:

1. Make each kabob by placing a piece of kielbasa on the skewer, then place a strip of the onion, then the pepper on the skewer. Next, place a piece of the ring bologna, then a piece of onion, then the pepper on the skewer. Finally, place a piece of knockwurst, onion and pepper on the skewer. Each kabob will have one piece of each the sausages and onions and peppers. Repeat until all skewers are full and ingredients are all used.
2. Lightly salt and pepper each skewer, brush with a bit of vegetable oil and let marinate for 1 hour.
3. Heat a grill to medium high heat and add the skewers, searing them over high heat on all sides, about 2 to 3 minutes per side. Remove skewers and set aside.
4. Baste with barbeque sauce. Serve with Vidalia onions

Barbecue Sauce

1. In a small bowl or glass, whisk together the barbecue sauce, honey, hot pepper sauce, red pepper flakes & horseradish.

About Dietz & Watson – Dietz & Watson was founded in 1939 by Gottlieb Dietz, a talented young German sausage maker. His primary goal was to produce the most flavorful, highest quality deli meats in the marketplace, to please even the most discriminating palate, using his old-world recipes and commitment to “quality above all.” Today at Dietz & Watson, the third generation of the family continues Gottlieb Dietz’s dedication and commitment in preparing Premium Deli Meats and Artisan Cheeses.

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