There isn’t be a more appropriate holiday to make a mark with meat other than Father’s Day. I already tested this dish twice. I serve up these succulent Hot Tub Beer Brats at a party and then, text my dad’s girlfriend in all caps that I have the BIGGEST SURPRISE.
The surprise: I purchased a meat product and then prepared the delicacy for the grill.
These can be steamed in the oven, too.

Check out my video captured at Marblehead Estates & Yacht Club or follow the simple instructions. If I can wow my own father with this marvel which requires only a few basic ingredients and a bottle or two of favorite brew, anyone can be the star of this supper or lunchtime show.

Steam for twenty minutes and then brown for ten on the grill. Using the oven doubles the steam time. The broiler can be used to crisp the outer shell. Serve with sauerkraut, potato salad, pickles (or dill relish) and spicy brown mustard.

Happy Father’s Day everyone. Dish adapted from Deep South Dish using Commodore Perry India Pale Ale.


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