Your best beer brat recipes?

[fishinchicks]

Looking for a good beer brat recipe. I did a search using the key words "beer and brat", and was faced with hundreds of posts talking about enjoying a brew while cooking!

[Eric Wettschreck]

You should enjoy a couple of cold ones while cooking.

I like to use a beer with lots of beer flavor. Pabst, Grain Belt, Old Mil are the better ones. Try and avoid the watery beers like Miller Lite, Bud, Mich Golden, etc. ( Not trying to start a beer war here) The more real strong beer flavor you can get in the boil the better. Put your brats in a pan, dump in some beer, and boil away. Onions added to the boil make for a nice touch, too. Boil them long enough to cook them and have them swell up, but not split or explode. I recommend drinking at least 2 beers during the boiling process.

Drain and toss on the weber. The insides are fairly well kinda cooked already so you won't need to BBQ them as long as you would if you didn't boil them. BBQ them right around the amount of time it takes to drink 2 beers. Lower the heat on the grill if needed. Explosions are not what you want. Don't even let them split. Keep all the beery goodness inside the weiner.

Toss in bun, kiss em with a little mustard,remeber the onions you boiled???? Put them on if you like onions. Open a fresh cold one and you have a meal fit for a king. It's a touch of class if you have a tin foil pan filled with beer and onions on the grill while cooking. This way if you have late comers you can offer them a cold one, and take a toasty warm brat out of the pan.

[MuskieJunkie]

This isn't really a recipe more of a tip, for larger gatherings I like to take one of those small tinfoil pans and put it on the side of the grill filled with beer and onions, when the brats are done throw them in there instead of letting them get cold on a plate. A brat hot tub.

[Harmonica Bear]

BRAT HOT TUB! No more needs to be said, period.

Cook then soak. My Dad is rolling over in his grave at the backwards thought, but it's darn good.

[LABS4ME]

So BG, if my math is correct, it takes a 6 pack to do beer brats correct?

1 for the brats

+

2 while they cook in the beer

+

2 while they cook on the grill

+

1 when you serve them...

Boy thanks for posting that! I almost bought a 12 pack!!! Thanks for saving me from making such a huge mistake

Wait a miute... that would be a six pack per person correct? Boy I gotta go do some more figurin'...

Good Luck!

Ken

[Eric Wettschreck]

It adds up to a 6'er per person, per brat.

Soooooooooooo, if you're a hungry feller like myself, you're best to buy a case. More than one case is recommended as you may have to provide make up beers for others, and rent beers for the weber host.

[bullyfish]

OK...You all forgot the most important ingredient!!! BUTTER!!

Melt (2) sticks of butter in BIG pot

add beer till pot is 1/2 full

add a couple sliced onions

Cook the brats in the beer/butter/onions till you are ready to throw on the grill (the longer the better)

Eat em up!

I make these and our neighbors go NUTS!

[Hotspotter]

As a slight variation, I like to sautee the onions in the butter until lightly brown and stringy, then I add the beer and boil the brats a bit. I think it brings out the flavor of the onions a bit more.

Joel

[DigitalFisherman]

For larger gatherings, I like to do them bass-ackwards from Muskie’s method. I get the sautéed onions and beer simmering in the “brat tub” on the grill and then toss in the brats. When the sausages are good and ready, I can take them out of the tub and brown’em up on demand… I like to keep the grill rolling until everyone’s stuffed to the gills. The only tricky part with this process is figuring out the proper beer consumption ratio; I simply try to have one in hand at all times.

[walleyes12]

I second that!! Thats the only way to do it in my opinion!!

[Lunker23]

You got it right,,,,,,,,,,, nothing else needs to be said!

[mr d]

well if your not smashed by now....keep the beer and onion mix that you used to boil and use it to dip in. oh yah!

[BigWadeS]

I do it this way with the butter as well, many times I just simmer then in the beer, onion, butter bath in the crock pot then out to the gril after a few hours of simmering

[irvingdog]

And here is mine. Time tested, family approved:

Brown fresh Brats in pan slowly, and keep them moving. When nice color is achieved, add 1-2 julienne cut onions. Brown the onion. Add 2 cloved mashed garlic, 2 chopped Jalepenos and 1/2 cup of dark brown sugar. To this, add one bottle of good stout. (this leaves 5 for the cook!) Simmer and stir until reduced. The sauce will be a thick carmel. If not, continue to slowly add sugar and stir until it is. the onion will be pretty much unrecognizable, and the sauce will be roughly the temperature of molten slag iron.

And remember; cheap, crappy hot dog buns completely diminish this meal. Serve in a quality bun or roll. The importance of this cannot be overstated.

[SkunkedAgain]

I'd like to toss in another step that I use.

Wake up before the sun, poke holes in the brats all around with a fork (a jab or two on a few sides works). Throw brats in a zip lock and then pour in enough beer to cover them. Toss bag in fridge, slam the remaining beer in can, and leap back into bed. Apologize to wife for waking her. Give beer kiss, go back to sleep.

Hours later I just pull out the brats and grill. I take the beer from the bag, toss it in a pot, heat up the beer, and toss in the brats after they are done. Now I've got a name for it -- the beer hot tub!

I think that poking and soaking them helps. They just about melt in your mouth when done. It's like the difference between tough ribs and ribs that fall off of the bone.

Drinking beer during the entire process is a given, as stated above.

[Nate McVey]

How come no one has mentioned the Kraut? In a large sauce pot, 1 can of Kraut, 1 white onion (diced) and a clove or three of garlic......oh ya, 3-6 cans of your favorite beer, for me that means PBR. Simmer for as long as you like (I go for at least a couple hours). Fill the "brat hot-tub" with the kraut mixture and set it on the grill. Once the brats are done, into the tub for another soak. When you are ready to eat, dip into the tub with a slotted spoon and top your brat with the mix.

[braves57]

shiner, what time is dinner!?!? That concauction sounds great!

[Nate McVey]

It has filled many a Packers fan stomachs and some Vikings fans too! I made my own elk brats a few years ago and they were fantastic in this recipe. Every now and then if there is a dark beer in my fridge, I will add that for a little extra flavor.