With Father’s Day coming up this weekend, several of you may be headed to the grill. One of my husband’s favorite things to grill is the beer brat, whether he’s tailgating at a baseball game, camping or just spending an evening in our backyard, and he can get pretty particular about how he likes them done.
As he says, “Boiling brats in beer boosts both the flavor and moisture content of the finished product,” and of course, a lot of how a brat turns out is in the process of grilling. Undercooked, a brat is limp and lacks that classic snap as you bite into it. Overcooked and a brat starts to get tough and shrivel. Neither make for a good Father’s Day meal.
In honor of the father of my children, here’s how to make the perfect bratwurst, boiled in beer, of course.
The Perfect Grilled Beer Brat
2 cans of beer (lager is preferred)
½ yellow onion
½ tablespoon fresh black pepper
Add beer to a large skillet on medium high heat. While the beer is coming to a boil, slice the onion into rings and then quarter them. Add the onion and black pepper to the skillet. Once the beer begins to boil, turn the heat down to medium and add the brats turning after five minutes. Boil for another five minutes then turn off the heat.
The brats can now be grilled or refrigerated for grilling at a later date. Save the onions in some foil and grill them alongside the brats. You can even save the liquid to use in your favorite beer cheese soup recipe.
Grill over medium heat, turning every four minutes until the brat exterior turns dark reddish brown. Remove to a plate and cover with foil. Serve on a bun with spicy mustard, grilled onions and sauerkraut.
These brats are sure to be crispy on the outside, tender and juicy on the inside, and will set a new standard for brat perfection in your home.