–Shoot deer in fall. Gut deer. Transport some meat to processor and have brats made. (These jalapeno cheese brats came from a buck I shot in Montana, though a deer you shoot and gut anywhere will do.)
–Simmer brats in 50/50 mixture of water and beer for 20 minutes. Do not boil brats, just a low, slow simmer, rolling brats occasionally.
–As brats simmer, sip remainder of leftover over beer. Heat gas grill and chill at least one more beer.
–After 20 minutes, remove brats from stove and drain water/beer mix. Reduce grill to medium-low. Add brats and grill, covered, for 6-8 minutes, until charred slightly.
–Remove from grill, serve with mustard on a paper plate, add a side veggie (optional) and enjoy (no bun, low-carb here).
–Crack second beer. The best brats you will ever eat pair perfectly with your favorite brew.