INGREDIENTS

4 venison sausage brats

2-3 corn on the cob

10-12 baby Dutch yellow or red potatoes (washed/scrubbed)

1 bell pepper, any color

¼ cup olive oil

2 tsp. Italian seasoning

1-2 tbsp. Pit Boss GSP seasoning (garlic, salt, and pepper)

INSTRUCTIONS

  1. Preheat Pit Boss grill or vertical smoker to 350 degrees.
  2. Slice the venison brats into medallions and place them into disposable foil pan. (You could also use sheets of loose foil to form your bowl.)
  3. Slice the corn and bell pepper into bite sized pieces. Add to the foil pan with sausage brats. Add whole baby potatoes.
  4. In a separate bowl, combine olive oil, Italian seasoning and GSP seasoning.
  5. Pour oil and seasoning mixture over the sausage. Mix everything together thoroughly.
  6. Cover with foil and place on smoker/grill.
  7. Cook for 35-45 mins until all ingredients are done. Toss every 15-20 mins.
  8. Remove from grill and enjoy!