IMO the only wrong way is deciding not to have brats. Lol. That said, it's always "chefs surprise" around these parts. What never seems to change is my onion bath game. I use a small DO and I brown off the onion first in half butter/half olive oil. I caramelize those onions and I make a TON of them. I'm not so much of a fan of peppers with my brats - that is usually my Italian sausage game. So I spend a good 30-45 min caramelize those onions into a rich syrupy deep golden brown. After I hit that point, I add in my beer. I think you might want to try that-getting that caramelization on your onions and peppers before adding the beer. You'll caramelize the sugars in those veggies and add a lot of flavor. If you cook them from the start in beer, then you're boiling the onions. This isn't a bad thing
I simply like the caramelize duchess flavor a lot and want to capture that.
Then I add my beer. Depending on how I am making the brats that day I either bath then sear, or sear then bath. If we are picnicking, I transfer the onions into a small disposable aluminum pan, add in my brats, cover with foil and chill. Then the whole shaboozie goes on the SJ to reheat and I pluck the brats out to sear. This makes other picnickers and tailgaters drool with envy that they didn't think to make brats.
If I'm really firing on all cylinders, I made DO fried potatoes with onion, bell pepper and mushrooms to go with this.
If I am fortunate enough to have thought this through and planned for leftovers, everything gets packed together and put in the fridge. Then the next morning you pop the lid and skim a bit of that oniony beer brat flavored butter oil off the top and scramble your eggs in it, serving with a side of leftover pan-seared brat and beer braised onions. And a side of those potatoes that I selfish snuck out and put aside for She Who Did All The Shopping and Chopping and Damn Well Deserves Them, So Don't Even Dream Of Asking For Any.
Then ascend directly to heaven.
Damn, guess what I now have an insatiable craving for....
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