On Wisconsin Beer Brats

"I'm from Wisconsin and have been tailgating for 40 years in Madison and Green Bay. I have to tell you that if you are going to have a Wisconsin Brat, you better grill them first and have your hot mar..." See moreinade ready to receive them off the grill. Once off the grill, allow them to set for at least an hour in the marinade before serving. I usually make brats for a "crowd" the day before and allow the brats to sit overnight in the marinade. An hour or so before the tail gate I simply take my "huge" Bucky Pot full of brats and marinade and place it right on the grill for the "re heat". The brats are flavorful and melt in you mouth... oh, don't forget, use a slotted spoon to take out the sliced onions and garlic from the marinade to put on the brats.. OUT OF THIS WORLD. This is a good recipe for rainy days but, I agree with another reviewer, the flavor of the brat is lost to some degree in this recipe. You must also use a "strong" full bodied dark beer. I would use Augsburger Bock beer if it were still made out of Monroe, Wisconsin... ahhhh those good old fall days with a blue sky, cool breeze, the scent of fall leaves and grills, a cold beer, the laughter of friends and a good old fashion Wisconsin brat."

"I have been making bratwurst for 20 years and took these to a Super Bowl party yesterday. Everyone loved them! Theh only thing I changed was to decrease the butter by about 1/3. This is the recipe I..." See more will use from now on. Thanks."

"I always had my own beer brat recepie but I gave this one a try and now I will never cook them any other way! The brats were Awesome! Flaverful and and tender. Its worth the wait to cook these...." See more"