Grilling Brats 101

We spent our 4th with our dear friends, the K's. You might recall the K's from here.

A, a.k.a Master of Fire, was our grilling host for the evening.

Observe the tools of the Master:



Decorative fire bowl - check.

Charcoal - check.

Strategically placed and uniformly sized rocks - check.

Rack from kitchen oven - check.

Because I know you are all just dying (sorry, A) really wishing to know how to follow this grilling secret, I secretly watched through the screen door and meticulously took notes for you.

Here's the 411.

Jimmy up a rudimentary grill. Use imagination. Do not allow wife to hinder you. If necessary, assemble grill late at night when wife is asleep. Superglue contents together if necessary.

When guests have arrived and are sufficiently full from the chips and salsa made by your wonderful wife, heat the grill and throw on some brats and dogs.

Watch cook.



Become impatient.

Go inside and search for a handy can of Sterno cooking fuel.

(This is where my covert notetaking gets interupted by a son who needs to use the potty again, so I apologize if the rest is a little sketchy)...

Threaten charcoal with canned fuel (it should start to burn hotter now).

Remove brats from grill 2 hours later (it is imperative the brats be fully cooked).

Serve 2 brats PER french roll and load up with desired toppings.

Gorge.

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Keep watch for my next community service post - Wii at 12:38am