Nothing fancy – just me being happy to get to grill now that it’s finally nice out.
This is a easy technique that gets you both juicy brats but tasty veggies to go with.
1 medium onion, sliced
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 cup beer
1 tablespoon olive oil
Set your grill up for a direct cook over medium heat (350°F). On the Big Green Egg I used a raised grate to get a more even heat.
Toss the onion and peppers together in a flame-safe pan (I used a foil 9×13 drip pan). Drizzle the veggies with oil. Put the pan in the grill and cook, turning often, until the peppers have softened and the onions are getting a little brown (about 5 minutes). Add the beer and let the veggies simmer in it for about another 5 minutes.
Move the pan to the back of the grate 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 arrange them in the veggie pan so that the brats are partially submerged in the beer and veggie goodness.
Let it all simmer for a couple of minutes until everything is heated through and the pan sauce has reduced a bit. Serve with sauerkraut, brown mustard, and some baked beans or potato salad.
Practically perfect – the veggies were soft and flavorful, and the brats had a nice char and snap from the grill while still being juicy on the inside.