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Brats are a definite tailgate classic, but this chow chow really makes them something special.
My inspiration was to combine many of the condiments that one might ordinarily put on a brat and add a few twists to make something unique.
Combine all of the chow chow ingredients in a medium mixing bowl, mix well, cover and refrigerate at least two hours, preferably overnight.
Start your grill and prepare for two-zone cooking (indirect and direct) at medium heat (350-375ºF).
Grill the brats direct until they’re nicely browned.
Move the brats to the indirect side of the grill and continue cooking until they reach an internal temperature of 165ºF.
While the sausages finish cooking, warm the buns.
Nestle a brat in a bun and load it up with chow chow.
Dive in and enjoy!
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senoritabonita on 11.4.2011
I think that Chow Chow would be pretty good on dried beans, too!