If you’re in the mood for some ballpark type food, try my “Opening Day” beer brats. You can do these on the stove top or in your smoker. Hopefully, the day after opening day will go better for the Giants.
Opening Day Beer Brats
3 tablespoons vegetable oil (divided)
2 pounds of brats
2 onions, halved and sliced into thick half moons
4 cloves of garlic, minced
2 bottles of a good flavorful craft beer
1 teaspoon caraway seeds
1 teaspoon nutmeg
1/2 cup Stone Ground mustard
1 tablespoon honey
2 teaspoons cider vinegar
In a large skillet on medium high heat brown the brats on both sides. Remove from the pan and set aside.
Add the other 2 tablespoons of vegetable oil to the skillet and cook the onions on medium heat until soft and lightly browned. Add the garlic, nutmeg and caraway seeds and cook until fragrant, and then add the beer, and mix in the mustard, vinegar and honey.
At this point, if you want to do a smoker or grill version, put everything into an aluminum foil pan and set your smoker or grill to 250 degrees. Let everything stew and cook for about an hour.
Add the brats back into the skillet and cook for 8-10 minutes or until brats are done.
Remove the brats to a serving platter and then bring the mixture to a boil over medium high heat. Boil until onion mixture is thickened – stirring frequently.
Serve on brat buns or hoagie rolls topped with the onion mixture.