Beer Brats

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let them sit in woodchuck amber over night and just now cooking them up, will have to try with woodchuck raspberry, done that with just marinating them overnight but not cooking in a pot.

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Followed katsmurph's suggestion below, and also added a sliced green bell pepper and some fresh ground pepper -most excellent.

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thats almost right, but what I do is grill till they get some color then boil it in a pot with beer, onion, and some tobasco sauce until they are fully cooked and you are ready to serve them. no matter how long they are in that pot they are going to come out so juicy and yummy. I learned from my dad in Racine, WI

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Best brats I've ever cooked! Made these for a holiday party we hosted with a German theme, and they were a huge hit - tender, flavorful, simply delicious. I would definitely make them again.

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I used this recipe for a Beer & Brats party(75 attendees and they were delicious! The Brats were a big hit and so was the party.

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Is this possible? Yes it is! Keep the beer concoction simmering hot. Place the grilled brats into The Burger Buddy Far Reducer, add the beer broth, press and voila! Low fat brats with beer flavor pressed right into them.

http://theburgerbuddy.wordpress.com (beer brats
http://theburgerbuddy/com

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Biggest mistake is trying to
cook the heck out of the brats. You end up with tuff, dry, and short on taist brats. I was born in Sheboygan Wisconsin. Raised on brats. This is the U.S.A. home of the BRAT. So try this for a great Brat fry.

SHEBOYGAN BRATS
1 Pack of JOHNSONVILLE BRATS. (5 or 6 per pk
2 12oz. cans of stail beer to cover (Pilsner beer left oner night in pan w/cover at, room temp.
1 Onion sliced in rings
1 Spay bottle of water. ( to put flairups down
1 Vegy steeming tray

To Grill
NOTE: Never, ever try to cook your brats. Thy will be cooked by the time you finish
Put brats in pot w/ beer and onions and bring to a simmer. Save beer for later.
Simmer only untill brats get fat from soaking up the beer.
Put on HOT grill and cook untill dark brown.
NOTE: Lots of smoke and fire. So us the water sray bottle.
As the brats get brown. Pull off the fire and put in coverd pot w/ steamer basket and beer up to the bottom of basket.

With LITE steam, for about 30 min. Now thy are COOKED, TENDER, AND MOST OF ALL JUCY.
NOTE: You can hold your bats at 170 deg. for up to 5 hr. and thy will sty moist.

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Been making brats for years- and this method is the best- quick and tasty! And if you omit the butter and/or onion- they will still be pretty darn good!

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I was a little worried about using a half stick of butter but they turned out really good.

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Amazing flavor and I usually don't like brats. Horseradish mustard, sauerkraut and a big roll and it's perfect. I didn't ever boil them, just simmered.