Since it was a special occasion, we decided to make brats the best way we know how. We don't make them this way very often because they are delicious and probably not so good for us. First, we take the brats and boil them in water and butter ( or beer and butter works, too!). It doesn't matter what kind of brat you get, but we had jalapeno and cheddar along with chipotle chicken brats.
Boil them until they are nice and cooked. Then butterfly them and place them on the grill.
On an unrelated note: my cilantro is coming in quite nicely.
Oh yeah, the brats are looking good. When you butterfly them like this, they are much easier to grill and they fit nicely into the bun. So, get your lovely butterflied brat and place it in the bun like so.
Also make sure that your lens cap is not in the picture. Sorry.
Add some cream cheese to the brat. Remember to make sure the cream cheese is at room temperature or this will be quite difficult to do. Piping bags work great, but if you don't have one, a Ziploc bag with the corner cut off with work just as well.
Here are about three good sized onions that have been chopped and cooked in Coca Cola until they are caramelized. They smell amazing!
Slap the onions on there and prepare to experience the best brat you have ever tasted!
Buffalo Chicken dip
2 (8 oz) packages of cream cheese
1 small bottle of Ranch dressing
2 (10 oz) cans of chunk chicken, drained
1 cup buffalo wing sauce
2 cups of shredded Cheddar
Preheat oven to 350. Mix cream cheese and ranch dressing until combined. In separate bowl, combine chicken and wing sauce until the chicken is coated. Mix everything together along with the cheese and bake for 25 to 30 minutes or until bubbly. Serve with tortilla chips and celery.
