Grillin' With Wolf: Beer Brats

Introduction

My idea behind this series of posts was to come up with some unique dishes that shared a theme with each opponent, or their regional food. I designed dishes that are moderately easy to make, even for someone who normally does not work a grill. This will provide the least amount of work, maximum amount of flavor and freshness, and the ability to change up your weekly eats.

All of these recipes can be cooked on a gas or charcoal grill. I will let you know cooking times for each if they differ, and/or which grill I prefer to use. I will provide a list everything you will need to take with you for each recipe; an essential list is below.

• Bourbon
• Cooler
• Charcoal, Chimney, and Newspaper / Gas and Lighter Fuel
• Matches
• Aluminum Roasting Tray or Drip Tray
• Bean or Chili Pot
• Grill (I have forgot this before)
• Table
• Knife
• Grilling Utensils
• Ice
• Bourbon
• Water for Drinking and Cleaning
• Spoons, Forks, Plates, etc...
• Aluminum Goil
• Paper Towels, Toilet Paper
• Grill Cleaner
• Butter and/or Olive Oil
• Trash Bags
• Coffee Can to Dispose of Ashes
• Duct Tape
• Solo Cups
• Hokie Gear
• Bourbon
• First Aid Kit
• Chairs
• Radio or TV
• Lights
• Tool Kit
• Cornhole

I apologize ahead of time because I learned to cook by taste and temperature instead of measurements and time (I am a horrible baker by the way). I have made all of the recipes ahead of time. I tried to pay attention to how much of everything I added, and how long I cooked in order for you to replicate it. Cooking is more of an art than a science though, so always taste what you are making and adjust to your tastes. Pay attention to temperature while cooking in order to make sure it is safe to eat.

• Pork - Medium 140°F, Well 160°F
• Poultry - 165°F
• Beef - Rare 120°F, Medium 140°F, Well 160°F

When cooking with indirect heat always place charcoal on one side and use a drip pan full of water on the side where you are cooking. If you are cooking low and slow, close off the bottom vents and control the temperature with the top vents. If you need to bring the temperature back up or want a hot grill you just need to open your vents back up or take the top off (if you are smoking try not to open the top too much because you will lose the smoke flavor). On a gas grill turn one burner on the far side away from the meat and control the temp by blocking air passages with aluminum foil. Small metal boxes for wood chips can be used to turn a gas grill into a poor man’s smoker (I recommend the cast iron instead of the stainless steel). A meat thermometer stuck in an air vent is a cheap way to keep an eye on your temperature range. Always have a clean grill. If there is a chance for sticking just place a little oil on a paper towel and rub it on the grates. When grilling, I always give myself more time than I need, if I want food ready at 1:00 pm I shoot for about 12:15, this gives you time to let your meat rest and retain its juices. Typically the larger the item you are cooking the lower and slower you want to cook it, and the more time it takes to rest after.

For Appalachian State we are cooking beer brats. Appalachian State is in Boone, North Carolina which is northeast of Asheville and northwest of Hickory, named after the pioneer Daniel Boone himself. Michael Houser from Widespread Panic and Doc Watson, a famous bluegrass Banjo player, are both from Boone. Western North Carolina is a beautiful place to visit and boasts lots of good food and beer. In fact, Hickory, just southeast of Boone, annually holds an Oktoberfest. Nothing to me says grilled food and beer better than beer soaked bratwurst.

Ingredients

• 1 large onion (white, yellow, Vidalia), per 6 brats
• Brats, Johnsonville is acceptable, but I recommend that you go to a butcher and get some freshly made. I will only use store bought if there is nothing else available.
• 2-3 cloves of garlic per 6 brats
• Buns from the local bakery
• Beer, enough to cover the brats in. The brand of beer is up to you, and most people say the cheaper beer is fine. I typically use a decent pilsner, pale ale, or lager and I avoid overly malty beers. Anchor Steam, Session, Sam Adams, or whatever is on sale is pretty much what I go with (that way I don’t mind drinking the left over).
• Butter
• Salt
• Pepper
• Oregano
• Crushed Red Pepper

Utensils

• Large pot or roasting pan
• Tongs
• Aluminum foil (always)

Directions

Steps 1 through 5 can be accomplished at home or done on site. If you do them at home make sure you don't discard too much beer. I put the brats in a big Tupperware container and cover with beer. Then I take the garlic onion mix and put it in a separate Tupperware container.

1. Chop the onions in large pieces and dice the garlic.
2. Throw butter in the pot or roasting pan and add onions and garlic.
3. When onions are translucent start adding beer, bring to boil then reduce heat.
4. Season with salt, pepper, oregano, and crushed red pepper to taste.
5. Add the brats and make sure that you do not pierce skin at any point.
6. Brats are done when they turn white.
7. Put the brats on a hot grill to crisp up and make grill marks. This takes up to eight minutes each side depending on how hot your grill is running. If you want to add any seasoning this is the time.
8. If you pre-prepared steps 1 through 5 at home, then add the onion/garlic mixture with a little of the beer juice into a bean pot or a roasting pan on the grill to reheat.
9. Another great topping is red and green bell peppers in a roasting pan with new onions for a sausage and peppers style topping.

Go Hokies! Please feel free to share your recipes and any changes you make to the ones I post. Let us know any recommendations for good places to grab food for the out-of-town games!