Thanks for the offer, but the hickory smoke flavor is good enough for me. In fact, it may have been a little bit TOO good. I ate today's lunch AND tomorrow's lunch all in one sitting!!

Might have to fire up the grill again tonight.

 

Can I have the beer?

 

Why not? A good drink a day................

 

Best way I have found to do brats, especially for parties, is to boil them (beer and water), grill them to desired texture (I like mine slightly charred) and then plop them in a hot broth bath (chicken or beef) in a roaster or in a pan on the grill. This way they stay nice and hot throughout the party and do not get dry and over cooked. They are also still good and juicy for re-heating the next day.

Now, I am going to have to thaw out some of the venison brats in my freezer for dinner tonight. Nothing quite like outdoor grilling in Ohio in mid-January...we only have about 3" of snow on the ground here today and then it's supposed to be in the 50's by Friday.

 

I simmer them in about 4 bottles of beer and one large spanish onion, then off to the grill to slowly turn a nice golden brown. Meanwhile take the pot with the beer/oinions, ditch all but 1/4 cup of the beer, return to the stove, add a massive shot of hot sauce (tabasco, mikes red hot whatever) some ketchup, a little yellow mustard and about 1 TSB of chopped garlic (the kind pre-chopped in a jar is easiest). Let the oinion mix cook on low heat till the sauce cooks down by half (about 20 min) by then the brats on the grill should be nice and golden, slam it all onto a hoagie roll and hold on to yer shorts....MMMMMMMMM!!!!

 

Because I don't drink. Never have, never will.

 

Actually, they also make a beer braught that is pretty tasty

 

Man, I'm gonna copy and paste this entire thread to my recipe folder! I just discovered brats a couple of years ago while working in Virginia. I always just throw them on the grill and usually don't make it in the house with many! Gotta try some of these recipes though. Sounds great. My favorite so far or the Johnsonville with cheese!

 

Having been born in Wisconsin, I think I'm genetically programmed to like brats.

Johnsonvilles, including the beef ones, are pretty good.

I prefer to slice them part way thru lengthwise, and kind of butterfly them open before grilling. Lets a lot of the fat drip out, and I can get them well done quicker.

Then some sourdough hoagies, toast lightly on the grill, melt super-sharp chedar on one side, little butter on the other, add mustard...

It's kind of my traditional meal when taking the toy hauler and quads out. Good, hot meal with no dishes.

 

1. I thought brats were a requirement for Texas residency.
2. Itialan dressing works well in place of beer (done that on a job site when I introduced some canadians to beer brats)

 

I certianly don't agree with your stand... The lord loves the drinkin' men...

But seriously, try the Johnsonille Beer Brats, it'll get you the same flavor as soaking them without the alchol... They're grrrrrreat!

 

Well, I don't necessarily agree with your "stand" either, but I will try those beer brats.

 

Hoss, the alcohol burns off when you cook with it, many dishes are made with beer or wine but have no alcohol content when cooking is done. I admire your stand and I am not suggesting that you abandon it by any means, just pointing out that you still can cook the brats in beer and NOT indulge in alcohol

You just end up with some pretty savory flavors when used properly.

 

ok now this has made me really hungry i am gonna raid the fridge...is 10:20 pm on thursday nite might even kick the grill on like a crazy man! got four deer in the freezer!

 

Beer also makes a GREAT base for some of the best chili you ever tasted....DARN I AM SOOOO HUNGRY NOW!!!