Grilled Beer Brats with Chiles
Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
1 whole onion, sliced
1-2 Anaheim chiles, jalapeños or green peppers, sliced (optional)
1 stick butter, sliced into eighths
5 cloves garlic, sliced
1 teaspoon fresh ground pepper
1 Disposable Half Size Steam Table Pan
Place brats into pan. Evenly distribute butter, onions, peppers and garlic on top of and around brats. Top with fresh ground pepper.
Place pan on hot grill, once butter melts add enough beer to cover brats. It is OK to have some of the onions and peppers roasting on top of the beer and brats.
Let brats simmer (reduce heat if they start to boil) until beer is half way down the sides of the brats, turning brats once or twice in pan. About 20 to 30 minutes.
Pull brats from pan and grill on a hot grill for three or four minutes a side to add a little color and grill marks.
Place brats back into pan to keep warm and serve on (or off) buns with mustard.
Adapted from recipe on dfw.com