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Perhaps the ultimate tailgate chow (certainly in the Upper Midwest).

What's your technique?

either grilled, or in a frying pan with beer.

popcornjack wrote:either grilled, or in a frying pan with beer.

Yep.

Yes! I boil em in beer, then grill em . . .

grilled

Cast iron frying pan. Enough water to cover the brats about half way. Slow boil that off, turning the brats to cook them. Once the water's boiled off crank up the heat and smack some good dark beer over those babies and let the beer make a "glaze" on them.

(thanks to my pal, Roger R. of Brenham, TX, who sailed on a few years ago, for telling me how to do this.)

SeattleParrotHead wrote:Yes! I boil em in beer, then grill em . . .

Then add Red Onions and Peppers to the beer and let them simmer for a while... Then throw Brats back in right before I serve them...

We grill them, let them get a little 'blackened'. But that beer thing....that sounds like a great idea !!!!!

SeattleParrotHead wrote:Yes! I boil em in beer, then grill em . . .

Thank you, beer-boilers, one and all. I can now reasonably justify the side-burner on my grill (other than for warming canned beans).

I put a fry pan on the side burner (cold) and introduced about 7 brats (no crowding). Then I poured in one can of Yuengling Lager, and ignited the burner on high. Once the beer came to a boil, I lowered the flame just to keep it near a boil. I turned the brats occasionally. [As a test, I also put 4 brats on the grill with one burner on medium, just as a comparison.]
When the beer started to boil away, I added another beer to the pan (should have started with 2 beers, perhaps). After boiling for 15 minutes or so, much of the beer had boiled away, and they were ready for the grill. A few minutes on each side over a medium-high flame brought out the most beautiful browning. Immediately after retrieving the brats from the beer pan, I added one whole sliced onion. (Again, two would have been better.) I let the onion cook and carmelize while the brats browned on the grill. When the beer had just about cooked away entirely, the onions were done. So were the brats.

It was all good, but the beer brats browned better.

Thank you again, beer-boilers!

I grill mine while at the same time I'm boiling onions and red and green bell peppers in beer. When the brats are just done, I put them in the beer. I let them simmer in there for a while. When ready to eat, just pick them out pulling the onion and peppers with them, and put them on a bun. This can be messy but so good!

You mean there's other ways to cook a brat besides on the grill?

On the grill in a foil pan of beer!

But to support your case, yeah, umm, yeah... a sideburner is a must have. Yeeeeaah. That's the ticket.

pigs in a blanket.. MMMMM

ragtopW wrote: pigs in a blanket.. MMMMM

OK, that's a good title.
Now what's the story?
(Morning glory)

I simmer (never boil) the brats in a little bit of water + 2 beers and onions. After about 7-10 mins, I move them to the grill and cook on direct heat. That is it for me. Some people do a grill first and then continue to simmer them in a pan of beer and onions.

bravedave wrote:

ragtopW wrote: pigs in a blanket.. MMMMM

OK, that's a good title.
Now what's the story?
(Morning glory)

needed something quick and easy.. I am working OT
and saw the Brat's in the freezer.. had bacon.. cheese and
the cressant rolls..

to be fair.. they were Johnsonville brand.. (some pholks might not think them real Brat's)