Now that the weather is nice enough that I actually want to be outside, it’s nice to throw as much of the meal as I can on the grill. This meal is a great example of how you can do both your meat and veggies on the grill and boost the flavor of both.
2 medium onions, sliced
1 bell pepper, sliced
4 cloves garlic, crushed
1 cup beer
1 tablespoon olive oil
A couple of grinds of back pepper
Set your grill up for a direct cook over medium heat (350°F).
Toss the veggies, oil, and pepper together in a flame-safe pan (I used a foil 9×13 drip pan). Put the pan in the grill and cook, turning often, until the peppers have softened and the onions are getting nice and brown (about 10 minutes). Add the beer and let the veggies simmer in it for about 5 minutes.
Remove the pan from the grill and keep warm nearby.
Bump the heat up to about 400°F and toss the brats on. Grill, flipping often, until brats are firm with a just a little char on the ends (about 15-20 minutes).
Remove the brats from the grill and load them into the veggie pan. Arrange so that the brats are partially submerged in the beer and veggie goodness.
Put the pan with the brats and veggies back on the grill and let simmer for a couple of minutes until everything is heat through. Serve with sauerkraut, brown mustard, and some baked beans or potato salad.
How can you go wrong with brats? Just by themselves they are little porky wonders, but add the beer and roasted veggies and you’ve got a real winner. But the biggest plus was enjoying that for once the weather wasn’t trying to do me in.