So, full disclosure (and, just about apostasy, given where I live), but I never really saw the big deal about brats.
Until, I discovered the bit about where you simmer the suckers in butter and beer and onions and peppers and stuff before grilling.
You might could call that my “EUREKA!” moment. It all, suddenly made sense.
So. Beer brats, simmered then grilled and basted, while grilling with that beer and
onion and peppers mixture.
•Beer, to cover
1 sweet onion, sliced
•1 red pepper, cored and sliced
•1 stick butter (I use unsalted)
•1/2 tsp crushed red pepper (or to taste)
•1/2 tsp black pepper
•1/2 tsp Seasoned Salt
First, prick each brat with a meat fork to allow the fat to boil into the beer stock.
Place the brats in a large Dutch oven with the butter, onion, and red pepper slices.
Add enough beer to cover, along with the seasonings.
Note: in case you were wondering; yes, gluten-free beer works a treat here.
Bring the pot to a boil, then reduce the heat and simmer for 20 minutes.
Remove the brats from the pot, use a slotted spoon to pull out the onion and pepper slices, and reserve some of the beer stock to baste the brats on the grill.
Grill the brats until nicely browned and a bit charred in places on all sides; adding the onion and pepper slices to get a bit of a char at the last.
Don’t forget to baste with that beer stock!
Serve on toasted rolls with the grilled onion and pepper slices.