Sep 21, 2008 11:46 am US/Eastern
Gridiron Griller: Beer Simmered Brats
MIAMI (CBS4) ―
Being one quarter German and growing up in Wisconsin, qualifies me as an expert at coaching how to grill up some drunken bratwurst for your fall tailgate. Because of my geographic heritage, I recommend Johnsonville Original Bratwurst which you can purchase at your local Publix. Brats are an especially good choice for tailgating because they don't require much grill surface and can be eaten standing up without utensils while debating the pre-game strategies with your friends. If possible, portage your mini charcoal grill to Dolphin Stadium at least a few hours before game time so you can soak up the ambiance of the pre-game while your sausages are soaking in the beer and onion marinade!
Prep Measure out the following ingredients serving 10:
3# uncooked bratwurst (about 15 brats)
1 onion, thinly sliced
3 cans beer
Water (about 3 parts beer to 1 part water)
1 T. vegetable oil
Chicago hardrolls
deli mustard
sauerkraut
Prick each sausage a half-dozen times with a toothpick. Sauté onions at the bottom of a deep sauté pan. When onions are golden, lay the brats on top of the onions and cover with beer and water. Bring to a gradual boil over medium heat. Reduce and simmer 4-5 minutes. Remove from burner, cool and pack brats in cooler for the trip to the stadium!
READY Set up your grill for direct grilling. I prefer to do brats on a charcoal grill, but a portable gas will be fine too. Once your coals are heated to a medium high temperature (you're able to hold hand 4 inches above grate and count to 4 Mississippi before pulling it away), brush some oil on the grill grates.
LETS GRILL! Lightly brush brats on all sides with olive oil and grill until the casings are crisp and browned on all sides (about 4-6 minutes a side). If you get a flare-up, don't be tempted to move it too quickly! The gritty crispness is the flavorful punch I love to savor. Check doneness with your water wet fingers. When done, it should feel stiff to the touch. Transfer brats to a plate to rest for 3-4 minutes while you ready the condiments. I like my brat served on French bread with sautéed onions, a clump of sauerkraut and some gritty deli mustard (Any use of ketchup is an offensive penalty for us traditionalist!). A hefty side of red potato salad and some dill pickles are a great complement.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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