Summer grilling–brats
Bratwursts are unavoidable in the Midwest. I think they’re originally from Wisconsin, and they’re crazy popular up there, but we’re close enough to those cheeseheads to have some trickle-down brat effect.
Denny picked up a package of brats to take to a family picnic last weekend, but strangely enough, nobody had any grills going. We ate the other picnic staple, fried chicken, and brought the brats home.
We had them last night. Brats are a pretty simple affair. It’s traditional to boil them in beer before grilling them, but I didn’t have any beer I was willing to send to such a fate. I just used water. If I’d had my druthers, I would have added onions and some garden herbs, but I found myself drutherless. After they boiled for 10 or so minutes, Denny threw them on the grill to get some color on them. Ungrilled bratwursts have a creepy white look to them that is not very appetizing.
We had them on whole wheat buns with corn on the cob and sliced garden tomatoes. Easy peasy.
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