Street vendors in Seattle serve grilled dogs & brats piped with cream cheese from a caulking gun. In Denver you find the same with alligator and elk sausage, piled with coca-cola carmelized onions. The combination is unbelievable. Hot peppers are a common garnish - this recipe uses longhots, but any type of hot or mild pepper will work. Leave off the ketchup and mustard, although a squeeze of Sriracha hits the spot.

• Soften cream cheese at room temperature. Combine with milk in a mixing bowl, slowly adding a little bit at a time with a whisk or rubber spatula, until the cream cheese has a thin, smooth consistency. (Could also use a stand mixer here) Transfer to a squeeze bottle.
• Toss longhots - or any fresh hot pepper of your choice- in olive oil, salt and pepper. Roast on a grill (or in the oven) until blackened but still slightly firm.
• Cook onions slowly in olive oil in a pan or iron skillet.  Season with salt and pepper, let cook down until they start to carmelize, then add a splash of coca cola, let it reduce, and repeat until the onions are nice and carmelized.
• Butterfly the brats and cook on the grill (or in a pan) a few minutes on each side. Steam them in beer first if you want to get fancy. Brush the buns with olive oil and toast lightly on the grill (or in the oven).
• Place brats in toasted buns. Top with a generous pile of carmelized onions, roasted pepper, and plenty of cream cheese. Enjoy!