01-07-2006, 09:30 AM
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#8
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Second Team and Threatening Starter's Job
Join Date: Nov 2004
Location: No Class, USA
Posts: 1,367
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Quote:
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Originally Posted by PatsRI
Going to grill some up today and wanted to try a new recipe. Nothing too complicated since the main meal is buffalo shrimp over pasta.
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I like to cook them until they are almost done. While they are cooking, put one of those disposable aluminum casserole trays on the grille and into it melt 1 stick of butter. Add one onion cut into slices and let it saute until the onions are soft. Pour in a can of your favorite beer.
Once the brats are nearly done, move them into the pan and let them simmer for a couple of beers (my preferred time measurement). Some people like them right out of the pan, although I prefer to put mine back onto the grille to get them a little crispy.
Note: When cooking brats on the grille, NEVER pierce the skin. Always turn them or flip them with tongs. If you pierce them while cooking it lets all of the juices out. Occassionally I have pierced them before putting them into the beer bath to let the flavor in, but never until I was just ready to do so.
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Last edited by CTPatsFan; 01-07-2006 at 09:33 AM..
Reason: 'cause I felt like it
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