Upgrade your favorite Octoberfest Brats by simmering them in a light and fruity German Riesling instead of beer. The apple notes are a perfect match for the pork and veal bratwursts. I am partial to the cooked brats from Schaller & Weber, but this simple recipe is delicious with any brat—the secret is in the Schmitt Sohne Vineyards Riesling

A few years ago, I traveled to Wooster, Ohio, for a Barbecue Summit at the headquarters of Certified Angus Beef. My fellow barbecue pitmasters and I visited a black angus ranch, discussed barbecue, cut a side of beef together—or rather watched as the meat doctor, Phil Bass cut and explained.