{"id":2574,"date":"2012-08-24T03:00:52","date_gmt":"2012-08-24T10:00:52","guid":{"rendered":"http:\/\/theguycancook.com\/blog\/?p=2574"},"modified":"2012-08-23T08:55:40","modified_gmt":"2012-08-23T15:55:40","slug":"wisconsin-beer-brats-a-grilling-classic","status":"publish","type":"post","link":"http:\/\/theguycancook.com\/blog\/2012\/08\/24\/wisconsin-beer-brats-a-grilling-classic\/","title":{"rendered":"Wisconsin Beer Brats–A Grilling Classic"},"content":{"rendered":"

\"\"<\/p>\n

In the age-old battle between hot dogs and brats, I\u2019ve always taken the same side.<\/p>\n

To me, brats have always been deluxe hot dogs, improved in taste, texture, and size.<\/p>\n

Although I like Chicago Dogs, New York Dogs, and Coney Dogs just as much as the next guy, a brat simmered in beer and piled high with mustard and sauerkraut has always been one of my favorite grilling meals.<\/p>\n

The 4,400 Mile Journey from Germany to Wisconsin<\/h2>\n

Wisconsin was the final destination for many Germans immigrating to the United States, and today more Wisconsinites trace their lineage back to Germany than any other country.<\/p>\n

These immigrants brought their traditional foods with them, including such staples as bratwurst sausage, sauerkraut, mustard, and, yes, beer.<\/p>\n

Cook it all up together, add the oh-so-American touches of a bun and potato chips, and you\u2019ve got yourself a genuine Wisconsin beer brat!<\/p>\n

Okay, so the buns and chips aren\u2019t exactly the healthiest<\/em> things in this meal, but haven\u2019t you ever heard of cheat day<\/a>? Enjoy this stuff without guilt and get back to your go-to meals<\/a> of meat and veggies tomorrow.<\/p>\n

The Ingredients<\/h2>\n

\"\"<\/p>\n

You\u2019ll need the following for Wisconsin beer brats (scale as necessary):<\/p>\n

    \n
  • 10\u201312 Bratwurst<\/li>\n
  • 3 Cans of Beer<\/li>\n
  • 1 Onion<\/li>\n
  • 1 Stick of Butter<\/li>\n
  • Sauerkraut<\/li>\n
  • Dijon Mustard<\/li>\n
  • Buns<\/li>\n<\/ul>\n

    The best brats are those you buy in bulk from a local butcher, but since these are slowly going the way of the buffalo, you\u2019ll most likely be picking up prepackaged ones at the supermarket.<\/p>\n

    The big giveaway of a quality brat is natural casing<\/em>. Look on the back of the package, they\u2019ll usually proudly proclaim this if they have it.<\/p>\n

    Unfortunately, many brats these days are cased in synthetic materials (mmmmmm\u2026 plastic<\/em>!) that result in an inferior texture, and they\u2019re often filled with bad meat as if that weren\u2019t enough.<\/p>\n

    So do yourself a favor, get the real brats. They\u2019re worth the extra coin.<\/p>\n

    You\u2019ll also win bonus points if you get decent buns. Plain hot dog buns are cheap, but they\u2019re also boring. If you can find brat buns, get \u2019em. They are more substantial than hot dog buns.<\/p>\n

    Oh, and ditch the yellow mustard for dijon mustard instead. You don\u2019t need to need to be a hoity-toity guy in a Rolls to enjoy it.<\/p>\n