Feed The Resistance: Grilled Beer Brat Pringles!

Memorial Day Weekend is here!  That means it’s time to throw some brats on the grill and enjoy summer in Wisconsin!  Coincidentally, Pringles has just released a limited edition flavor, called “Grilled Beer Brat Pringles!”  So, Dee and I did a little taste-testing and tried the new Pringles.  I’ll start by saying that they were MUCH BETTER than the last chip that we taste-tested a couple of years ago when we did the “One Chip Challenge” and tried the super-hot chips, flavored with Carolina Reaper + Scorpion Pepper.  If you remember those chips, they were so hot that they recommended that you only eat one…Dee and I couldn’t finish one between the two of us.  I remember her, in tears, saying “this was a BAD IDEA” at one point in that conversation.

The new Pringles flavor is much more pleasant – especially for us Wisconsinites!  I mean, it’s BEER and BRATS, does it get any better than that?!?!?!

I also made a dip to try with the Brat Chips.  From “The American Craft Beer Cookbook,” I made “Sun-Dried Tomato Ale Mustard” to dip the chips in, because what goes better on Brats, than mustard?  The mustard is really simple to make – soak some sun-dried tomatoes in a red ale, with at little chipotle in adobo.  After soaking for several hours, drain them, and then mix them with a combination of grainy mustard and Dijon mustard, plus just a little cider vinegar.  Process that in the food processor for just a few seconds, and you’re done!

To pair with the Grilled Beer Brat Chips and Sun Dried Tomato Ale Mustard, Dee brought in “Milwaukee Throwback Lager” from Central Waters Brewing in Milwaukee…and it was the PERFECT MATCH (as usual).  A totally old-school beer, like what Grandpa would have drank, while he was grilling up the brats!

Feed The Resistance is thanks to Brennan’s Market…Make your gatherings memorable with Brennan’s!