By Pam's Plate \ April 15 2016
Easy and delicious, grilled brats with onions and pepper.
Apr 15 2016
A viking (my husband, Matt) contemplates the last day.
Apr 15 2016
No matter the weather, the costumes come out!
Apr 15 2016
Cheers to Brighton with the new Squasatch Beer.
Apr 15 2016
You're always safe in neon.
Apr 15 2016
Easy and delicious, grilled brats with onions and pepper.
Apr 15 2016
A viking (my husband, Matt) contemplates the last day.
Apr 15 2016
No matter the weather, the costumes come out!
Apr 15 2016
Cheers to Brighton with the new Squasatch Beer.
Apr 15 2016
You're always safe in neon.
Apr 15 2016
As I write this, sleet is falling in the valley while Snowbasin—one of the “Mighty Five” still open—is reporting 5” of new snow today. Some farewell!
I bid adieu to the season in style by concentrating on the three key things: food, beverages and costumes. While noshing on my favorite grilled grub, I soak in the sunshine (or spring snowstorm…who cares?) and the colorful parade of get-ups and garb that last-day revelers dig out of the closet.
For a parking lot party, you want food that is hot, tasty and most of all EASY. Here is one of my favorite go-to summer dishes, but this year we'll be making it with a new beer from Squatters called Squasatch, honoring local SLC punk rock legend, Chopper.
Grilled Beer Brats
1 9 x 13 foil pan
1 dozen or so brats or other sausages
1 large sweet onion, sliced
1.5 large green peppers, sliced
1 jalapeno or other hot pepper, sliced
3 Bottles Squasatch Beer
2 cups sauerkraut
S & P to taste
Hoagie rolls
Place all ingredients in the foil pan and bring to a simmer on the grill for 10-15 minutes.
Remove sausages and place on the grill to get some nice grill marks and attain that crispy snap.
Serve on hoagie rolls with spicy mustard and top with other ingredients: onions, peppers and sauerkraut.
Packing List:
Camping Chair
Grill
Lighter
Charcoal
Cooler
Sunscreen
Water
Paper Towels
Tongs
(This information will not be shared)
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