Sprouts had some nice looking fresh made Bratwurst on sale this past weekend ($1.99 lb.), so I picked up four. Still had some beer left over from making Beer Can Chicken, and some Hatch chiles left over from my Grilled Tequila Lime Shrimp with Hatch Chiles. So it is Grilled Beer Brats with Hatch Chiles. When I grill brats I like to simmer them in a beer and onions bath first until they are cooked through, then finish them off on the grill. I am also adding some hatch chiles to my brats beer bath, but you can use jalapeños or green peppers (or skip the peppers entirely).
Grilled Beer Brats with Hatch Chiles
- 4 Brats
- 1 whole onion, sliced
- 1-2 Hatch chiles, jalapeños or green peppers, sliced (optional)
- 1 stick butter, sliced into eighths
- 5 cloves garlic, sliced
- 1 teaspoon fresh ground pepper
- 2 Beers
- 1 Disposable Half Size Steam Table Pan
Place brats into pan. Evenly distribute butter, onions, peppers and garlic on top of and around brats. Top with fresh ground pepper.
Place pan on hot grill, once butter melts add enough beer to cover brats. It is OK to have some of the onions and peppers roasting on top of the beer and brats.
Let brats simmer (reduce heat if they start to boil) until beer is half way down the sides of the brats, turning brats once or twice in pan. About 20 to 30 minutes.
Pull brats from pan and grill on a hot grill for three or four minutes a side to add a little color and grill marks.
Place brats back into pan to keep warm and serve on (or off) buns with mustard.
For the step-by-step directions, check out the slideshow.