EXPERIMENTAL RESULT - KILLIAN'S RED WITH TRADITIONAL BRATS = "KEEPER":
Cooked-up 4 Dozen Traditional Brats this weekend for BassetFest (A Fund-Raiser for the Rescue group that my wife and I volunteer for)
Traditional-Style Brats from Bunzel's Market (theirs are a bit more "peppery" than Johnsonville's)
-(FRIDAY) Grilled 'em up indirect on the Performer - Got them browned a bit on the outside / skins crisped somewhat
(started with K-Comp and left-over coals, added some Grove Hardwood Lump over the top and a few hunks of Mesquite)
-(ADD) Stacked and refrigerated overnight in foil pans sealed-up
-(SATURDAY) Hot-tubbed them in a big ol' Nesco with some Killian's Red beer
(Just enough beer to cover the brats, pre-heated the beer first, then add brats and top-off with a little more beer as things warmed-up)
-Once everything was up-to-temp, kept heat on LOW (keep 'em hot, but don't "Re-Cook" them)
Flavor was good - even kept a little "snap" in the casings.
People generally LOVED them - I had one and thought MUCH better than MGD that I used last year. Result = Sold Out!
Had lots of other good eats to go with (20-lbs of PP with my "special sauce", 4-doz big hot diggetys, turkey in gravy and Black Bean burritos for the Vegetarian guests - everything was gone by the end of the day.)