Beer Brats and Perogies

[MacEggs]

Okay, maybe these weren't technically brats, but they were store-made S&P sausages.

Couple 12oz cans of near-beer, sliced onions and peppers.  Into the bath.  CI pan on the direct side.




After about 20 minutes.




After 45 minutes, I placed the brats on the indirect side.
Still plenty of liquid available, so 11 frozen perogies went into the bath.  Not exactly the method recommended on the package. 






15 minutes later, I removed the perogies and lightly coated them with some EVOO … To help prevent sticking, then back on the grill direct.
They were only on the direct side for no more than 3-4 minutes, then moved to indirect.
I also added leftover kraut mixture to the liquid from my pork hocks cook-up on Saturday.








I wanted the liquid to reduce some, so I let it go for a good 25-30 minutes until it reached the desired consistency.









This was my first time doing this, and it will not be the last.  So simple to do, and so delicious!

Thanks for looking. 

[DarrenC]

Man, is it 5:00 yet?  You just reminded me I haven't had perogies in an age and now it's all I can think about.

Amazing photography/documentation as usual, Sir!

[Mr.CPHo]

Looks good.


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[Bustin Butt]

Now that's cooking! Nice job!


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[greenweb]

Looks great! Very creative.  Awesome cook presentation, as always.

[Travis]

I've never had a perogy. Looks really good


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[Jon]

I've never had or seen a pierogi in my life. But now I want some. Nice cookup.

[austin87]

Holy cow Mark (maybe pig is more appropriate w/ the sausage)! I used to live in Pittsburgh, PA and we would get handmade fresh pierogi that the women members of a church (don't remember which one, I'm not very religious) made each week.

Those look absolutely killer!