Mini brat fry

Clay Q

<p />Well, not really a fry. It's what Wisconsin folks call a cookout of grilled bratwurst. I think "brat fry" got coined after WWII in the Milwaukee area when the trend of outdoor grilling started to become popular. Back in the 50's the bratwurst was often cooked on a sheet of aluminum foil on the grill over Kingsford briquetts. Juices from the meat would make the brats sizzle, hence-'fry'.

Because it's just me, myself and ouno eating lunch I fired up the little guy and had a mini beer "brat fry", sans aluminum foil. So easy and good.
Enjoy the Holiday,
Clay

AZRP

ClayQ,
That looks so good! Where do you get your brats? -RP

Clay Q

AZRP,
The good news is that I have the best sausage makers within a two hour drive. Mass production and distribution company favorites are Klemments then Usingers, both out of Milwaukee. Stone Ridge Meat and Country Market out of Wautoma, WI is a medium sized business selling great sausage...and all kinds of brats. Then there is the mom and pop butchers, Jacobs Meat Market, Cedar Creek Meat Market, Beck's Meats, Haen Meats and Whitelaw Meat Market. Fresh made sausage abounds. The list goes on and on. It's hard to make my own when so much good stuff is at hand. (that's the bad news), ...or is it?
In the pic I'm cooking Stone Ridge Smoked Bratwurst.
So I go all over and try'em out.

AZRP

ClayQ,
Yeah, you are in the brat capitol for sure. Out here I'm limited to Johnsonville or the grocery store brand, that's why I make my own. -RP