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[Free Mr. Tony]

So sorry to hear the news. I had the pleasure of meeting Phrett at the Royal as well as doing comps with trooper, Bentley, and myself in Indianapolis and Jeffersonville. He was a quiet and kind man, and I enjoyed his company.

I also was introduced to Usinger brats by him, and have used his cooking method ever since.

The following are the few pictures that I could find:
Phrett left, Bentley center (last man standing), and Larry right at Royal 2013


Phrett and BIL from pelletheads also at 2013 Royal


Trooper center, and Bentley right


Lastly, the delicious brats.


RIP buddy.

 

[chris becker]

Just heard of Alans (Phrett) passing. He was a great guy and always a pleasure to have come by the shop with Jeri! Always kind, pleasant and fair with his opinions.
A true BBQ master will be missed.....
You will be missed my friend...

[glitchy]

So sorry for the loss of a dear friend to many of you. Wish I had gotten the chance to meet him, sounded like a heck of a guy. I do remember the name from the old site.

[Canadian John]

 
 Bent: Care to comment on the prep? A fond memory if you will.

 They even taught me how a proper Wisconsin Brat should be prepared before grilling.

[Bentley]

Phrett & Jeri said to put beer (I dont recall brand or style mattering) along with the sliced onions (about 1 large for every 4 Brats) and 1/2 pound of butter into cooking vessel.  It was simmered till onions were softened and translucent (FMT picture is a great example).  Brats are fully cooked by this time and can either be grilled to tighten casing or cooked on flat top along with onions (to caramelize) and served on bun!  And they hold well this way as you see form the photo in FMT post.

 Bent: Care to comment on the prep? A fond memory if you will.

 They even taught me how a proper Wisconsin Brat should be prepared before grilling.