Pickle Juice: Officially Makes the World Go Round
Editors Note: Some of you may remember the controversial pics of beer can chicken earlier this week. Well, in conjunction with clawing at a bird until only the carcass was left – we also devoured brats. And serious brats they were, as we now have our friend Weber, a descendant of the great cheese making state, telling us how to really cook up a brat. Enjoy his simple, yet brutally honest, directions. And not to steal Weber’s thunder, but I’ll be posting about the concept of eggplant at a tailgate in North Carolina and what I made with it.
Wisconsin Beer Brats
Johnsonville Brats (or fresh ones from Farmers Market)
beer (Old Style or any cheap kind, i.e. Milwaukee Best Light)
1-2 onions (big chunks are fine, peel the layers)
2 cup, roughly pickle juice (serves as a water base and adds flavor)
For Good Results:
Combining the beer, onion, pickle juice, & brats in a kettle and boiling on the stove for 20 minutes will yield “good” results and add tons of flavor. You then can put beer and onions in a container with the brats to let them soak if you are bringing them to a tailgate.
For Best Results:
Do the above steps — for 4 to 8 hours. You will notice a difference at each level. If going all out and doing it this way, you will have to add more beer, pickle juice, and water as it boils and the beer evaporates. I don’t start out with any water, but as it evaporates I add 1 can of beer and 1 can of water.
Condiments to make it a True Wisconsin Brat:
Sour Kraut (This is a must)
Optional items many of us use in WI:
Spicy brown mustard