Little palette cleanser for that cheddar brat lunch:
- one 12 ounce can of miller lite
- two cheddar brats, preferably locally sourced and stuffed
- one cast iron skillet
- one heaping pile of butter
Process:
- heat skillet to very hot
- melt butter
- seer brats for 2 minutes
- turn heat to low
- pour 12 ounce can of miller lite over brats
- simmer and cover
- roll brats every 10 minutes
- repeat for 1 hour or until beer evaporates
- generously slather in stone ground mustard
- enjoy
I know that sounds simple but there’s a lot of people out there who can’t handle a decent cheddar brat on the skillet so hopefully this clears things up.
And hopefully the Bears reach at 10 for a generational player that can bring me multiple division championships alongside Caleb Williams.
Just have to trust the process whether it’s beer brats in my kitchen or Ryan Poles process of identifying and securing future impact players.
Hopefully that’s Ashton Jeanty and hopefully you guys know a good butcher.
May I recommend the beer skillet cheddar brats?