Better Late than Never

I feel like a total slacker, like I've let all 5 of my faithful readers down. Sorry for posting this fabulous recipe of the day so late; I was busy eating at our favorite Frozen From Atlanta Steakhouse, which shall remain nameless. I know, I know, what in the world were we doing eating at a restaurant on our favorite holiday, National Beef Day? (No offense to past and present military who we are ever so thankful for. I do know today is Memorial Day, and I'm constantly aware of the service to our country that these faithful men and women have provided.) But really, more beef is eaten on Memorial Day than any other day of the year. And what better way to celebrate, than with a totally NON-BEEF recipe!

Since today also kicked off the official start to grilling season, and I already gave my best grilled burger recipe to the world, today we'll celebrate brats. No, not the curtain-climbing, screaming, rugrat brats. I'm talking bratwurst! Beer and brats, to be exact. There is nothing better than a juicy, crispy bratwurst with some yummy beer-soaked veggies on a soft, doughy bakery bun! Add a can of Ranch Style beans with some jalepenos and cheese thrown in, and dinner is served!

Beer 'n Brats
2 cans beer (I just use whatever is in the fridge that day-aka what's on sale)
1 c. water
1 package original Johnsonville brats (yes, we only use Johnsonville here in Johnsonville)
2 bell peppers, cut in strips
1 large white onion, cut in half, then sliced into thin half-rings
Brat buns (I think WalMart bakery Brat Buns are the best, but if unavailable, Francisco buns are good too)
Ketchup
Mustard
Mayo
Salt and pepper

You have two options when choosing how to start this. You can either use a deep metal (like a cake pan) or disposable aluminum pan (like a lasagna pan) that can be put over direct heat on the BBQ grill. Or you can start with a pot on the stove top, then move to the grill. Either way, toss the peppers and onions around in the pan, lay the brats on top of the veggies. Pour 1 can of beer and 1 cup of water over all. Open other can of beer, and place in front of lips. Take one sip. Stir everything in the pan and season with salt and pepper. The liquid should cover veggies and brats. If not, take another sip of the beer. You can add a little more beer and water if necessary, but keep in mind that the veggies will cook down and drown pretty quickly. Bring to a slow boil over medium-high heat, then reduce heat and simmer over medium-low heat for about 20 minutes, turning brats once after 10 minutes. Remove the brats, and brown on the grill for a minute or two per side. Put the brats back in the tub of veggies and beer for a quick soak, then serve with tongs. Brat goes in bun first, dress with condiments, then lay veggies on top.