8 bratwursts
8 sub buns
Marinade:
1 bottle (12 oz.) pilsner or pale ale beer *
1 tbsp. minced garlic
Baste:
2 cups smoked hickory barbecue sauce
2 tbsp. habanero pepper sauce
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Directions:
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Poke 8-12 holes in bratwursts. Mix beer and garlic in bowl. Place bratwursts in bowl and let sit in refrigerator 8 hours.
Take out and cook on grill with a medium-low flame. Flip every 5 minutes. After each flip, brush lightly with beer marinade, then with baste. Grill for 30 minutes or until decently charred on the outside. Serve with extra baste, sauerkraut and your favorite condiments.
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I have found that Johnsonville brats are by far the best. None of the others seem to pack the same punch that these do.
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User Reviews: |
Johnsonville probably works the best as they are already pretty bland. If you are looking for a world class brat that can be eaten of the grill Usinger's (Milwaukee, WI)is by far the best. Check out their web site www.usingers.com |
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I just tried this and love it! Letting the brats sit overnight really does the trick! Make sure you add that sauerkraut! Enjoy! |
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