We’ve teamed up with Pints and Plates® to bring you an outstanding summer cookout menu. Beer-braised brats are grilled to perfection and topped four creative ways: jalapeño beer cheese, classic escabeche, honey mustard and fresh chilies, and an elote-inspired roasted corn salad. No matter how you top your brats, you’ll have everything you need for a laid back get-together loaded with great food.
June sunshine and warm breezes have heralded the arrival of cookout season, so we invited a few good friends over for grilled brats and cold beers. To make the occasion special, we braised the brats in Miller Lite and served them with four vibrant topping options so everyone could customize their sausage perfectly. And by keeping things simple at the grill, we had more time to spend with guests. The great summer eats, crisp beer, and fantastic company made for an excellent backyard cookout.
Beer-braising the brats really took things to another level. Though braising is most often a cold weather pursuit, it has a place in summer grilling, too. Grill-top beer braising makes for an exceptionally moist and flavorful brat, as the sausages soak in the malty notes of Miller Lite and the rich flavors of butter and onions. Then, they get a quick sear to imbue them with a little smokiness and a perfectly crisp, brown exterior.
For toppings, we went with bold flavors in a rainbow of hues. Sliced jalapeño rounds lend heat to creamy Miller Lite beer cheese. Classic escabeche quick-pickles, made with radishes, carrots, and jalapeños, added crunch and color to the smoky brats. A drizzle of spicy honey mustard dotted with fresh red chilies and cilantro leaves brought out the malty sweetness of the beer-braised brats. Finally, an elote-inspired roasted corn salad with fresh squeezed lime juice and just a touch of mayo complemented the brats’ smokiness beautifully. And since we used a couple cans of Miller Lite in the cooking process, we put the rest of the case on ice to enjoy with the meal. Pairing Miller Lite with these brats added hints of maltiness coupled with a refreshingly crisp finish that complemented everything beautifully. On a hot summer day, there’s not much that beats an ice-cold beer.
Here’s to a summer full of good friends, deliciously cold beers, and vibrant food. Cheers!
Grilled beer-braised brats are seared to perfection and topped four creative ways: jalapeño beer cheese, classic escabeche, honey mustard and fresh chilies, and an elote-inspired roasted corn salad. Feel free to combine toppings and get creative with the recipes – the possibilities are endless!
- 24 ounces Miller Lite
- 4 tablespoons unsalted butter
- 1 yellow onion, sliced into rings
- 6 bratwurst sausages
- 6 buns
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 1/4 cup whole milk
- 1/2 cup Miller Lite
- 1/2 pound sharp cheddar cheese
- 1 1/2 teaspoons Dijon mustard
- 3/4 teaspoon Worcestershire sauce
- 1 jalapeño, sliced
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons sea salt
- 1 tablespoon honey
- 2 bay leaves
- 1 bunch radishes, greens trimmed, sliced into 1/4-inch thick rounds
- 3 carrots, scrubbed and sliced into 1/4-inch thick coins
- 3 jalapeños, sliced into 1/4-inch thick rounds
- 1 yellow onion, sliced into 1/4-inch thick half moons
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 - 2 red chilies, sliced
- 1/4 cup cilantro leaves
- 2 ears corn, grilled
- 1 1/2 tablespoons mayonnaise
- 1/2 teaspoon spicy paprika
- 1/2 teaspoon sea salt
- 1/2 red onion, minced
- 1/2 cup minced cilantro leaves
- juice of 1 lime
Preheat gas or charcoal grill to high heat. Bank coals to one side.
Place a 10 x 10-inch disposable aluminum pan on the grill directly over hot coals. Pour in Miller Lite, add butter and onion, and bring to a simmer. Once simmering, add bratwurst to pan. Simmer 10 - 20 minutes or until the internal temperature of the sausages registers 140 degrees F.
Remove bratwursts from cooking liquid and place directly on grill. Sear until browned and lightly charred on both sides, about 4 minutes. Use caution, as beer and grease can cause flare ups. Use grilling tongs to move bratwurst over indirect heat until flames die down. Toast buns on grill 1 minute to warm.
In a saucepan, melt butter over medium heat. Add flour and continuously whisk for 2 minutes. While whisking, pour milk into flour mixture and cook until thickened, about 1 minute. Slowly add Miller Lite and whisk until mixture is smooth, about 2 minutes.
Reduce heat to medium low and add cheese, mustard, Worcestershire sauce, and jalapeño slices. Cook and stir until smooth and creamy, about 5 minutes. Serve Immediately.
A few days or 4 hours ahead of time, set a large saucepan over medium-high heat. Add vinegar and water, and bring to a gentle boil. Stir in salt, honey, and bay leaves. Remove from heat. Add vegetables. Cool to room temperature, then pour into a quart jar, seal, and refrigerate. Pickles will keep up to 4 weeks.
Stir to combine honey, mustard, and spices. Garnish with chilies and cilantro.
In a small bowl, use a small fork to whisk sea salt and paprika into mayo.
Use a sharp knife to strip the kernels from the corn cob. Toss mayo mixture with corn, red onion, and cilantro. Add lime juice and toss. Add more sea salt to taste.