Commentary by Mark LaFay

The Indiana State Fair is coming back around. I love our annual celebration of Hoosier agriculture. The animals, the competition, the fried food, it is all great! This year is going to be extra special because it will be the first post-pandemic year for the backyard barbecue competition. Team Old Major took home the grand champion prize in 2015 and 2017. We are champing at the bit for a rematch and have been putting in the work to prep for this year’s competition!

When I grill out at home, it may not be competition, but I am still cooking for the title of grand champion for my family. The kids love burgers and sausages (raised them right!). We also love a good brisket. Here are three ideas to get the juices flowing as you are dreaming up what to get on the grill this weekend!

Sausages

I often get asked my preferred method of cooking a sausage. It isn’t an easy answer. It depends on what sausage I’m cooking. I love smoking Old Major Jalapeño Cheddar Brats. In 2015, we won the loin category by making a fresh jalapeño cheddar brat with pork loin. I also love grilling brats, Argentine chorizo and boerewors over hardwood charcoal!

Burgers

Our default burger is a blend of Hoosier beef and Old Major Bacon. But there is more to burgers than beef! Shoup’s makes a pork burger that is as easy as it gets. Joe’s Butcher Shop in Carmel also has ground pork and beef. Bulk sausage is great for making patties and grilling on charcoal. Breakfast burgers with runny egg? Yes, please.

Brisket

Entire books have been written about this, so I’ll be brief. Find a nice brisket, don’t over-trim it. Season it based on the weight of the brisket: 1.5 percent salt, 0.75 percent brown sugar and 0.25 percent ground black pepper. Rub it down. Wrap it in plastic. Rest it for 24 hours. Smoke it at 215 degrees with hickory or pecan wood until the temperature of the point is 195 degrees. Don’t wrap it at all while cooking.