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Take pan.
Fill pan with beer. Dark sweet beer.
place brats in beer.
Cut up onions and peppers, place in beer.
Take lots of whatever spice you want, place in beer (try Colman's dry mustard...)
Place pan on fire.
Leave for 45 minutes. Watch beer reduce to a sauce.
Char brats on fire.
Eat brats on buns with the sauce and well caramelized onions and peppers.
No poking. If you're going to waste time marinading, do it over heat anyways.
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Mike Bradshaw
1980 911SC sunroof coupe, silver/black
Putting the sick back into sycophant!
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