It’s October, time for beer brats (no, we’re not talking about the people going to Great American Beer Fest, which starts tomorrow in Denver). Not because he knows where to look up a bratwurst recipe but because he’s from Milwaukee, we turned to Denver Post librarian Barry Osborne for reference. Here’s what he says:
“I boil them with onions, garlic, black peppercorns and a tiny splash of Tabasco. After much debate, I asked the folks at Oliver’s Meat & Seafood Market on Sixth Avenue, and they told me to use cheap beer and save the good stuff for drinking. After boiling them, I place them on the grill. Before I pull them off for good I pierce the casing on each, pull them off the grill and let them sit in a new beer bath for about 30 seconds, then I return them to the grill for one last go-round.”
