In a large wide stock pot, melt the butter. Add the
onions, garlic, and salt. Saute over medium heat until
the onions start to soften and turn clear. Don't left
the onion or garlic brown. Add the beer. Bring this
liquid to a low boil, and add the bratwurst. The liquid
should just barely cover the brats. Reduce the heat
until the liquid is just simmering, then simmer the
brats for 20 minutes.
Soak the mesquite chips in
water. Prepare your charcoal grill with all the
charcoal on one side of your grill. Add half the
wood chips to the charcoal.
Grill the bratwurst over the charcoal, turning
frequently until they are browned on all sides.
Add the rest of the soaked wood chips. Move the
brats to the cool side of the grill, and place the
cover on the grill. Allow the brats to smoke for
3 - 5 minutes, remove from grill, and serve. Be
careful not to overcook the brats on the grill.
They should still leak juices if pierced.
Cliff Note 1: I normally use Johnsonville
original bratwurst, a Budweiser tallboy, and Kingsford
charcoal. For a stronger beer flavor use a darker,
more full-bodied beer.
Cliff Note 2: You can broil or grill the
brats on an electric indoor grill if you can't grill
outside. But if you do this then simmer the sausages
for a little longer (30 - 35 mins), as the indoor
browning cooks the brats less than the charcoal
grill.
Cliff Note 3: In a pinch you can use minced
dehydrated onions and garlic. I have done this once
while camping. Just add a cup of water the brazing
liquid, and simmer this for about 15 - 20 minutes
before adding the brats. Also used oil instead of
butter. Turned out pretty good.
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