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-   -   Brat Hot Tub (http://www.discusscooking.com/forums/f38/brat-hot-tub-11055.html)

mish 05-18-2005 01:50 PM

Brat Hot Tub
Brat Hot Tub

Grilling for a crowd can be a challenge. And no self-respecting grillmeister serves brats that have overstayed their welcome on the grill.

One sure-fire way to make certain all your guests get a piping hot, juicy Johnsonville brat is to create a simple bratwurst hot tub. Here's what you'll need:
  • One 11 x 9 x 2 3/8 inch Foil Baking Pan
  • 2 - 3 beers
  • 2 tablespoons butter
  • One medium yellow or white onion, sliced
Put the pan right on the grill, careful not to singe your knuckle hair, pour in the beers and add the butter and onions. Then grill your Johnsonville brats to a juicy, golden-brown perfection. Serve immediately to your hungry guests and place any remaining brats into the steaming hot tub. When folks are ready for seconds or thirds or when stragglers show up late, grab a Johnsonville Brat out of the hot tub and enjoy! Welcome to Heaven on a Bun.

Here's a link to some great brat recipes.


BlueCat 05-18-2005 09:14 PM

My Weber grill recipe book has a recipe for brats that is very similar, and I've been using this method for years now. I brown the brats over the coals and then put them into the pan of beer and onions and let them simmer for 20-30 minutes. I had always seen people simmer them in the beer first and then brown them. The Weber way is much better. Like you said, mish, they can sit in the hot liquid for some time without becoming overdone.


mish 05-18-2005 09:43 PM

Thanks BC.

Haven't tried the beer method yet. Last summer this commercial for the hot tub was running very often. I have an indoor grill & cooked up some brats, onions, green peppers & hashbrowns (sprinkled on some worcestershire). It was delish. I've got my eye on the reuben brat :rolleyes:

Btw, the pic of your kitty is soooo cute.

SierraCook 05-18-2005 10:07 PM

mish, every time I see that commercial it makes my mouth water. I have always wanted to try it. Yum!!

mish 05-18-2005 10:13 PM


Originally Posted by SierraCook
mish, every time I see that commercial it makes my mouth water. I have always wanted to try it. Yum!!

Same here, Sierra. Guess it worked. I bought the brats :lol: If I recall it was a cheese flavor brat. Very Good.

BlueCat 05-18-2005 10:24 PM


Originally Posted by mish
Thanks BC.

Btw, the pic of your kitty is soooo cute.

Thanks! That little sweetheart is Bob Cat. Blue Cat is a wise old bluish gray cat, who is my quiet man, but he always looks cranky in his pictures (because he IS often cranky). Bob on the other hand, is my silly little shadow. He enjoys all the attention he can get, and I get better photos of him than of Blue for that reason, so I use Blue's name and Bob's pic.


mish 05-18-2005 10:38 PM

Those two big eyes staring up at you, makes me smile. Thank you for sharing 'bout your kitties. :smile:

silvercliff_46 05-19-2005 12:56 PM

Hi Mish

Being from N.E. Wisconsin "Packer" country I am no stranger to brats, in fact we think it is our "National" dish. I have seen your method used before and enjoyed it.

There are two camps around here. The beer bath "Before" and the beer bath "After" I like both but am more in the "before" camp. However if you must do the "after" for gosh sake don't through away the broth. It can be used in a multitude of sauces (In place of stock) or even as a base for saurekraut soup (we're talkin' guy stuff here).

mish 05-19-2005 01:33 PM

Thanks Silver.

Doesn't sound like "guy" stuff to me. Sounds like Good food. Thanks for the suggestion. :smile:

Bet the butter, onion, beer broth would be great added to some mashed taters too.

BlueCat 05-19-2005 10:15 PM

I find the "After" produces a more tender brat, and the "Before" produces a crisper one (if that's a proper way to describe it). I did the "Before" for many years too, but I prefer the "After". I never thought of using the liquid for sauces or adding it as a soup base. Sounds like a good idea. Thanks.


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