Brats Beer On The Grill Food

GRILLED BEER BRATS WITH PEPPERS AND ONIONS

Steps:

• Heat the oil in a large, deep saute pan or Dutch oven set over medium-high heat. Add the bacon and cook until browned and crispy, 3 to 5 minutes. Add the onions, the green and red peppers and the garlic and cook for another 4 to 5 minutes, or until the peppers are wilted and lightly browned. Add the beer, chicken stock, thyme, bay leaf and rosemary and deglaze the pan. Prick holes in the brats with a fork or skewer to prevent them from bursting during cooking. Add the brats to the pan, reduce the heat and simmer gently for 15 to 17 minutes, turning the brats halfway through.
• Preheat a grill or cast-iron griddle to medium-high heat.
• Remove the brats from the pot; let the braising liquid continue to simmer and reduce. Pat the brats dry with paper towels, then score them diagonally, making 3 or 4 shallow incisions on either side (this will ensure plenty of crispy edges when grilled). Brush the grill lightly with oil and grill the brats for 2 to 3 minutes per side, or until well-marked.
• When the braising liquid has reduced to the consistency of a sauce, remove it from the heat and stir in the mustard and butter. Taste and adjust the seasoning with salt and pepper.
• To serve, spoon some of the braising sauce, along with the peppers and onions, onto a platter. Set the grilled brats on top and drizzle with the remaining sauce. Garnish with chopped parsley and serve.

BEER BRATS

Steps:

• Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate.
• Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions.
• Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.

GRILLED BRATWURST AND BEER

Steps:

• Set up your grill for cooking indirectly over medium heat- for a gas grill just leave one burner unlit and for charcoal, move hot coals to the outside edges of the grill.
• Place a foil pan in the center of the cooking grate and pour the beer into the pan, then add onion and green pepper; place brats on grill alongside the pan and cook, turning occasionally, until they're lightly browned.
• Place brats into the pan with the beer and vegetables, cover grill and cook for 25 minutes.
• Serve on buns with mustard and chopped onions.
• Leftover brats can be re-grilled right on the grill for several minutes, until hot.

BEER BRATS

Steps:

• Light a charcoal grill or heat a gas grill to high.
• In a medium pot over high heat, bring beer and half the onions to a simmer (save remaining onions for serving). Add bratwurst to the pot, reduce heat to low, and simmer until they are just cooked through, about 10 minutes.
• Transfer sausages to the grill, and grill until they're well browned on all sides, 2 to 5 minutes, turning often.
• If you like, while the brats are grilling, let the beer and onions boil over high heat until the onions are very soft, 5 to 10 minutes. Drain and reserve onions for serving.
• Grill the rolls, cut-side down, until golden, about 1 minute. Serve the brats sandwiched in the rolls and topped with onions (either raw or beer-braised, or both), along with any condiments you like.

MAKE AHEAD GRILLED BRATS AND BEER WISCONSIN STYLE

Steps:

• Place brats in large saucepan and cover with 4 cans of beer.
• Bring to boil.
• Lower temperature and simmer for 10 minutes.
• Meanwhile saute sliced onions in olive oil or margarine.
• Cover and cook slow, turning onions often till tender.
• Do not caramelize.
• Drain bratwurst and place on hot grill.
• Gas or charcoal.
• Brown evenly on all sides.
• Watch closely.
• The sausage fat can cause flare-ups.
• Remove from grill, when browned.
• Place in foil pan, or oven ready pan, or crock pot, along with onions and remaining beer. (Add more beer if necessary to cover).
• Refrigerate, until one hour before eating.
• Reheat slowly for an hour.
• If you plan to serve immediately after grilling, heat the remaining beer and onions before adding grilled bratwurst.