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

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