With so many summer holidays that are perfect for grilling, I find myself grilling up Beer Brats on my Bull Grill a lot! Cooking brats in a flavorful beer bath first on a Bull Side Burner and then finishing them on a hot Bull Grill is the best way to achieve maximum flavor. I always pair them with a decadent beer cheese sauce and vinegar slaw to balance out all of the amazing flavors.
Although they are called beer brats you can always omit the alcohol and add another flavorful liquid like a beef or chicken stock.
Beer Brats
PrintIngredients
- 1 pack Bratwurst
- 2 Sweet Onions
- 1 tbsp Garlic Powder
- 1 tbsp Crushed Red Pepper
- 4 12 oz Light Beers
- 1 pack Bratwurst Buns
Instructions
- Preheat the Bull Grill to medium-high heat.
- Combine onions, garlic powder, red pepper, and beer in a large pot and bring to a boil. Reduce heat to medium and carefully place brats into liquid. Cook for 10-12 minutes or until fully cooked.
- Remove from liquid and place on the grill. Cook for 3 minutes on each or until you’ve created grill marks.
- Serve with buns and your favorite toppings.
Beer Bacon Cheese Sauce
PrintIngredients
- ½ cup Light Beer
- 1 cup Heavy Cream
- 1 tbsp Southwest Hot Mustard
- 1/2 tsp Organic Garlic Powder
- ½ cup Medium Cantina Style Salsa Verde
- ¼ cup Real Bacon Pieces
- 3 cups Shredded Extra Sharp Cheddar Cheese
- 1/2 tsp salt
Instructions
- In a saucepan add in heavy cream and cook on medium-low on Bull Side Burner for 10 minutes or until it has reduced in volume by half.
- Add beer, whisking continuously as you pour. Stir in mustard, bacon, garlic powder, salt, and salsa.
- Add cheese, a handful at a time, and stir until completely melted. Serve warm.
Vinegar Beer Slaw
PrintIngredients
- 2 cups Tri-Color Cole Slaw
- 1 cup chopped Bell Pepper Assorted Colors
- 1/2 cup Raw Unfiltered Apple Cider Vinegar
- 1 tsp Everything Seasoning
- 1 tbsp Southwest Hot Mustard
- ¼ cup light beer
- 1 tsp salt
Instructions
- Mix all the ingredients together in a bowl and serve cold
