Beer, Brats, and…Vikings?
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
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.
See you next year!