GRILLING BRATWURST

[earl77]

Any suggestions of best way to do brats? I have been steaming them in Shiner Bock for 15-20 minutes and then finishing them on the grill, a la Wisconsin, but sometimes they seem a little overcooked. I eat them on hot dog buns with dijon or german mustard with maybe a little sauerkraut on the side.

Any alternatives out there?

 

[Rip76]

The Link

 

[huge]

boil with onions and a little salt in bad beer and a little water.

finish on grill.

add onions and spicy mustard on toasted bun, enjoy

 

[Steel Shank]

You're not using gas are you?

 

[earl77]

Yeah, I have a gas grill at home, but I use mesquite at the ranch. They do seem to come out better at the ranch, but maybe it's cause I drink more beer out there!
I'm interested in trying the grilling onions in the pot before adding the beer, and then saving them as a garnish later, as was suggested in the previous post.

If they make oversized buns for brats, are they available in Texas? I know people also eat brats with Kaiser rolls, but they are a weird shape.

 

[Bobbs40]

Here's a question. How much good does boiling brats in beer actually do? I mean, 98% of the brat is covered with a casing, so how much flavor could the beer be imparting? It seems to me the one good reason to boil them would be to retain moisture, but I would also guess that a lot of flavor is left behind in the beer.

Wouldn't it make more sense to wrap them in foil and heat them in the oven, then finish them on the grill if you'd like? Doing it that way you could throw onions in the foil too so they're in direct contact with the meat, and you'd still keep them from drying out. I'd think the brats and the onions would come out better.

Of course, I haven't experimented with any of this so everything is speculative. Thoughts?

 

[evil horn]

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[DRAG69]

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[Luke Duke]

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[earl77]

I think the idea of steaming the brats in beer is supposed to partially cook them so that not that much time is needed on the grill to brown and finish them; i.e., the more time on the grill, the blacker they might get on the outside with the inside still somewhat raw.

Also, you are supposed to steam them, not boil them in beer, as boiling cracks the casings and then fat drips onto the fire during grilling causing flareups and burning.

 

[DeadHeadHorn]

Yeah, it's partially about flavor, but more so about cooking the brats a bit before you throw them on the grill.

I might have to get some Johnsonville's tonight. Mmmmmm.

 

[Tex Pete]

As for the bread question: check to see if you have any German bakeries in your area. I live near Ft. Hood, and we have several.

If you have a German bakery, buy a bag of brotchens. It's the best way to eat brats!

If no German bakery, try bollilo or mini-sub rolls. (HEB bakes these daily) Both are right shape-wise, they just don't quite have the right texture.

 

[WFLIP]

I marinate mine with Shiner, salt, pepper, garlic and worcestershire sauce. I put just enough shiner to cover one side. After about an our, I flip the brats so the other side gets some. After another hour, throw on the grill.

I don't mind if the brats get blackened or not, but that's just me.