I love to cook with beer. Sometimes, I even put it in the food. How about you?

There's just nuthin' like grilled bratwurst that's been boiled in beer.

In fact, I think it's the law around here that you must serve brats at a tailgate party. Get some charcoal going on the grill.

While it's getting up to temp, grab a six pack of beer. Pour two cans of beer into a Dutch oven (I usually use my 4 qt. Exec casserole for five brats) add a sliced onion and bring to a rolling boil. Add brats, make sure there's enough liquid to cover the brats. (I usually just use a couple of cans of beer and dilute it with water - the flavor is the thing - and I just drink the rest of it.) Return to boiling, then reduce heat. Simmer the brats while the charcoal comes up to temp.

After about 15 minutes, remove the brats and place the grill, turning until they're browned.

They're ready to serve at that point, but if your guests aren't ready, just heat the beer on low and keep the brats in the beer at low temp.

Of course, if you've polished off the rest of the six pack in the mean time, you won't really care if you have any guests or not.

(Oh, stop it. It's just a parody thread, but at least it's a tasty one!)

 

How much goes into the chili and how much goes into the chef?

It's a critical ratio.

 

That's where you went wrong. You're supposed to drink beer.

 

Kinda gives new meaning to getting sauced.