cookedA few weeks ago on my facebook page I declared this year the summer of grilling! I am currently reading cooked by Michael Pollan (as usual- highly recommend) and he begins his story with cooking with FIRE! Not only do I drool down my chin while reading this book, I have a new found inspiration for experimenting on the grill. I don’t have any fancy equipment, but I do have a gas Weber and a new metal box to hold wood chips for smoking. I also have a charcoal Weber that we almost never use. I know that it would be much cooler if I had a smoker and more equipment, but I don’t so I will work with what I have. The good news for you is that you can follow along at home with only the simple-ist equipment yourself. I have big plans of pork shoulder and baby back ribs and steaks and whole chickens and …… drool……

Sunday night I did Beer Can Chicken and it was amazing! (I kind of wanted to say Amaze-balls but when I do I get threatened with violence from those around me- especially Brent). Probably the juiciest, most delicious whole chicken I have ever cooked. I still need to work on the ‘rub’ so I will post about this in the future.

Tonight I made really great bratwurst. It really does make a difference when you buy it fresh from the butcher vs. the grocery store. I know brats aren’t very complicated, but I remember feeling over-whelmed the first time I made them on my own. I had tasted them at a million picnics over the years but didn’t know why some of them were amazing/juicy/flavorful and others were dry/bland/burnt. Here is how I do it:

5 Large Brats
2 beers (any kind)
3-4 cups water
2 bay leaves
1 tblsp. black pepper corns
1 tsp. (approx.) red pepper flakes
3 smashed cloves garlic
onion, garlic powder, sea salt
1/2 Vidalia/Yellow onion (for pot)
1/2 Vidalia/yellow onion diced for topping
gardeneria peppers (if you like spice)
Pickles (if you like less spicey)
diced tomatoes (for topping)
Spicy mustard
olive oil

brat spice

Start by dumping the beer and water into a big stock pot on stove, add bay leaves, pepper corns, red pepper, garlic, seasonings, and 1/2 onion along with the brats. Mix everything together and slowly bring to a boil.

Once you bring to boil, reduce to simmer for approx. 20 mins.

Meanwhile, preheat grill. You are going to want the grill med-high when you throw the brats on.

brat pot

After the brats are done simmering, I remove from liquid and place on foil lined cookie sheet. Drizzle with olive oil and salt and pepper.

Grill 3-5 mins. each side until its at the crisp-ness you like (I like crispy!)

Serve with the toppings! As usual, I know this would be really good with a big ol’ brat bun…. but I do not serve them with bread. I serve with the onion, peppers, tomatoes, and spicy mustard. I also serve whatever yummy veggies I have that week. Enjoy!

finished brat

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