How do you cook your brats? Yes they’re delicious when just poked and placed on the grill BUT they can taste amazingly better by adding your own touch.
I’ve adopted Mary Jo Floyd’s method of pre-boiling brats in 2 bottles of beer, water to cover the brats and adding a large white onion. Right now I have twelve of them in a large pasta pot. You cook them till they turn white-ish. Remove brats and onions from the water and store in a container till you’re ready to pop them on the grill. Make sure you poke them a couple of times before placing them on the grill. Cook for about 5 to 8 minutes on indirect heat and you’re ready to go. you can also place the onions on the brats as you cook them. They’re lovely grilled.
The BEAUTY of this is that you can prepare them way ahead of time, like the day before, and store them in your fridge until you’re ready.
Serve with hotdog buns and a tomato salad and you have the perfect Saturday summer dinner.
- 2 pounds fresh tomatoes, quartered
- 1 Tablespoon oregano
- 3 cloves garlic, sliced
- 1 teaspoon kosher salt
- 1 teaspoon course pepper
- 1/4 cup extra light olive oil
Mix all together. Store in fridge till ready to eat.