A BRATFEST User's Guide
Many questions arise as to the techniques and
commodities used for a proper Bratfest. Here, we
try to summarize the best methods and foods to
be used to create an authentic experience, from
over 4 decades of trial and error, tests, and
You will undoubtedly detect an attitude of Bratfestian "correctness"
among these rules (well, more guidelines than rules). But that is
what has allowed quality and consistency to prevail over decades.
Ignore these at your own risk!
FIRST, the MENU:
This is a little like the descriptions of what was
served at the first Thanksgiving. But luckily, many of those
present at the first Bratfest are still with us. This is the
menu from Bratfest 1, still largely the same. This does not
describe more recent additions, such as crab at BratfEast. That
can be found elsewhere.
Click on each to be taken to background info, and
recommended sources for each
- BRAT ROLLS
- ROAST CORN on the cob
- GERMAN POTATO SALAD
- RANCH STYLE (COWBOY) BEANS
NEXT, Methods, Techniques, & Tips
For most of these items, the methods and techniques are
included in the menu discussion above. For a few of
them, we add extra detail here:
- BRAT ROLLS
FINALLY, sources of commodities for Colorado folks
Go here to source Fest supplies near Boulder