On Mon 22 Jun 2009 07:51:42a, Lou Decruss told us...

> On Sun, 21 Jun 2009 05:36:40 GMT, Wayne Boatwright
> > wrote:
>
>>Fresh bratwurst, first simmered in stout with sweated onions, garlic,
>>Worcestershire, and hot sauce...then grilled over charcoal. Served along
>>with homemade baked beans with added cilantro and chili powder, red
potato
>>salad, a relish tray, and chips. Dessert was homemade fresh coconut cake
>>with lemon filling.
>>
>>The neighbors loved it as much as we did.
>
> Glad you had fun. I thought the beer simmer was a Milwaukee thing.
> I've tried it and it seems useless. It seems like you're boiling the
> flavor out. Like boiling ribs. Do you find the brat actually gets
> flavor from the beer?
>
> Lou
>

"Beer brats" probably did originate in Milwaukee. Personally, I find plain
bratwurst rather bland in flavor if not enhanced in some way. I don't
*boil* them, nor do I boil ribs. The brats are gently simmered in the
seasoned beer mixture until the meat is done throughout. Then grilled to
the degree desired and returned to the beer mixture often referred to as a
"bath". The process is common, although the combination of ingredients
varies widely. IMHO, the bratwurst actually tastes better the following
day, as it absorbs some of the liquid it's sitting in. Overall, very tasty
results.

--
Wayne Boatwright
------------------------------------------------------------------------
Rice is born in water and must die in wine. ~Italian Proverb