Brat Tub Tailgating
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The Wisconsin brat tub combines three local faves: Brats, mustard, and beer (remember, Milwaukee was once the beer capital of the nation).
Serve with: American lager.
Makes:
Servings: sandwiches
Takes:
Ingredients
- 6 brats
- 6 bratwurst/sausage buns (try for something better than pasty hot dog buns)
- 3 12 ounce American lager beer
- 2 medium onions
- 2 tablespoons butter
- 1/2 cup Kansas City style barbecue sauce
- 1/4 cup Dijon-style mustard
- 1/4 teaspoon hot pepper sauce
Notes:
About the buns. In Wisconsin they sell "sausage rolls" or "sausage buns" which are thicker, firmer, and have a more substantial crust than a hot dog bun. They make a difference.
About the ketchup. You can substitute Kansas City style barbecue sauce for the ketchup.
About the hot sauce. I usually use Tabasco Chipotle flavored sauce. Add more if you wish. Optional. Add 1/4 teaspoon of liquid smoke.
About the hot sauce. I usually use Tabasco Chipotle flavored sauce. Add more if you wish. Optional. Add 1/4 teaspoon of liquid smoke.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. Slice the onions into half rings. Most brats come curved. Bend and flex them so they are close to straight. They are easier to turn on the grill and they fit the buns better when they are straight, allowing more room for the sauce.
- Fire up. Set up the grill for 2-zone cooking. Open one beer and drink it while you are cooking. This is the way it is done in Wisconsin. You cannot cook unless you are drinking.
- Simmer the beer. Use a pan (you can use a disposable aluminum pan) for the brat tub. Dump in the the other two beers and bring them to a simmer on the grill or on the side burner.
- Simmer the brats. Add the brats to the beer and simmer for about 15 minutes to absorb flavor. Roll the brats around if they are not covered in beer and simmer 15 minutes per side.
- Grill. Remove the brats and grill them over high heat just enough to get some brown onto the skin. Brown is the Maillard reaction, where tons of new flavors are created by the heat. Just a minute or three on each side. I like to lay them between the grates at first so they are easier to turn. Yes, I know the grill marks are going the wrong way, but this way I don't incinerate one side. Don't let them go beyond 160°F (71°C) in the centers.
- Amp it up. Add the onions, butter, hot sauce, BBQ sauce, and mustard to the pan with the beer. Stir.
- Cook again. Put the hot tub on the hot side of the grill or if you have a fancy side burner you can use that. If you wish, you can do this indoors. Cook it down to a gloppy sauce. This will take 20 to 30 minutes. Slip the brats into the tub and coat with sauce.
- Grill the buns. Open the buns and place them cut side down on the direct side of the grill to warm and toast slightly. Go ahead, butter them first if you like. I like. When the buns are on, do not walk away. They can go from toasted to black in a minute. If a corner does burn, you can scrape it off easily.
- Serve. Serve the brats on the buns with the onions and the sauce. Not too much sauce, you want to taste the brats. Serve World's Easiest Potato Salad or German Potato Salad on the side. Serve warm sauerkraut with caraway seeds on the side too. Or heap them on top of the brat. And don't forget the beer. Put extra brats back in the sauce on a warm, but not the hot part of the grill.
- Three words: Beer Cheese dip! Take the leftover sauce, heat it up, and mix in about two cups of grated sharp cheddar cheese. Instant Beer Cheese Dip! Dip and scoop Ritz Crackers, Saltines, corn chips, toasted slices of baguette, or herbed crackers.