I shop where I work, which is Fareway, some of you Midwest guys know about it, but most of you probably don't, our markets (meat departments) are 80% fresh meat, meaning they have cut it that morning, and then when you go in to buy meat they sell you the stuff that they have cut that morning. They also make a lot of specialty items chicken grillers, homemade brats, bacon cheddar patties, bacon cheddar brat patties, etc etc etc. I picked up some tailgate brats this morning.... they have bacon, cheddar, sausage and hash browns in them. I can't wait to try them. So where do you guys shop at and whats your go to brat. Im usually a cheddar/bacon cheddar brat and occasionally a jalapeño brat. But these just were just begging me to buy them this morning.
I had some cheddar n bacon brats in natural skins out of Minnesota once that we steamed in beer and then cooked over an open flame that were the best I've ever had. Had "vegas style" brats one time that were the second best and have no idea how they cooked them. But I am a fan of Fareway and support them fully not only for their great meat department, but moreover for their idealism of being closed on Sundays and holidays so employees can spend them with their families.
I have a local grocer by me that makes fresh brats every day. Last I counted he makes about 15 different flavors. I think my favorite is still the cheddar & chive(Packer Brat) but his maraschino cherry brats are real good too.
I'm more traditional when it comes to brats. Just a brat boiled in beer with some minced onions then onto a grill with a good hogie bun. I don't need all the other stuff in the brat.
Where in the world have I been, never heard to boil them in beer. BRILLIANT!! Will be giving this a go asap! Oh, and pretty much any with cheese in it is good to me. I try to find house made brats, not big name brands. Natural case makes a big difference also.
Dang Dan, that must be the Milwaukee coming out in you !!! You should try some of the Italian sausage that way too, Mmmmmm !! I like my brats just like you !
I like doing them the opposite. I grill them first, then boil in beer and onions. They are extra juicy then. The Lake Geneva Country Meats by us makes all the flavored brats. Fav so far is portabello mushroom and swiss. They just go on the grill and to the bun.
