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I tried something new today. I made Brat-Kebobs.
Johonsonville brats simmered in dark beer for 15 minutes, then placed on skewers with onions and red, green and yellow bell peppers. Then they were grilled over indirect heat until the veggies were almost done and then glazed with a sweet beer glaze made from the beer that was used for simmering.
Here's the kebobs before going onto the grill. I realized too late that I didn't have enough small skewers so I had to use some large ones. They don't look as nice as the small ones but they work. I also played around with the order of the peppers to see which order looked best.
Here they are after cooking and glazing. We ate them with the extra glaze as a dipping sauce. If I were doing these for guests I would probably serve the left over glaze in a bowl made from one of the peppers.
Johonsonville brats simmered in dark beer for 15 minutes, then placed on skewers with onions and red, green and yellow bell peppers. Then they were grilled over indirect heat until the veggies were almost done and then glazed with a sweet beer glaze made from the beer that was used for simmering.
Here's the kebobs before going onto the grill. I realized too late that I didn't have enough small skewers so I had to use some large ones. They don't look as nice as the small ones but they work. I also played around with the order of the peppers to see which order looked best.
Here they are after cooking and glazing. We ate them with the extra glaze as a dipping sauce. If I were doing these for guests I would probably serve the left over glaze in a bowl made from one of the peppers.
