Easy Gameday Brats From a Guy Who Can’t Cook

Getting started

Nearly my entire family is from Wisconsin- a place where football was invented as an excuse to miss church and personally explore gluttony.  I remember visiting Wisconsin as a kid and seeing the potluck my grandparents put on for a Packers game, thinking “Are we having another Thanksgiving?”  No, we weren’t.  We were just eating ourselves silly, while people on the TV took care of the athletics.

Out of everything my family would make for these epic mealtime style feasts, the one thing that I’ve carried on is the beer battered brat.  Being one of the easiest things you can make probably has nothing to do with that.   

We have a killer IPA brat at the pub but my grandparents, who passed this recipe down to my parents, may have used malt liquor from time to time (yay Wisconsin).  For this batch I used 66oz of 2 Live Brew, but you can experiment with nearly any beer.  There’s not too many bad choices out there.  



  • 3 22oz bottles of 2 Live Brew or Irish Death
  • 10 Brats
  • 1.5 onions cut into rounds (white or yellow)
  • 3 cloves of garlic
  • Dash of garlic salt
  • Dash of steak seasoning
  • Pinch of brown sugar


You’ll want to head to the store or growler fill station and get at least 64oz of malt-forward beer.  

Pregame (about 30 min. prior to kickoff)

  1. Open the beer
  2. Taste test for quality
  3. Repeat until satisfied
  4. Empty the rest of the beer into a large pot
  5. Cut the onions into rounds
  6. Dice the garlic
  7. Cover both the onions and garlic with about 3 teaspoons of garlic salt and steak seasoning.  
  8. Mix brats, onions, garlic, and a dash of brown sugar into the pot and cover
  9. Bring to a boil at medium-high heat
  10. Reduce to a simmer on low heat

Gametime (coordinated with the commercial breaks)

On the grill:

  1. Preheat the grill on high at the 2min warning in the 2nd qtr
  2. At halftime, take the brats from the simmering pot and toss them on the grill on medium heat
  3. Cook for 3-4 min per side

On the stove:

  1. Strain the onions from the pot
  2. Sautee the onions in a pan with a dash of olive oil and brown sugar
  3. Serve everything up before the 3rd qtr starts


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