Cooking brats and dogs

[WillTravelForFood]

How do you grill brats and dogs?

over the flame, where the outsides get all burnt and crunchy? Might be faster, but might not get to temp and may dry out/shrivel due to the heat?

off the flame where they cook slowly to temp and don’t burn? Cooks slower, and gets to temp because you don’t rush it, but remains a bit more plump/juicy?

[HawkerXP]

We boil the brats first then grill indirect with dogs. Searing as necessary.

[Steve B]

Same here. Beer and onions for the Brat bath. NA Beer that is.

[Michael_in_TX]

This is the pattern I've settled into. For dogs, which are obviously thinner, direct grilling until they get that nice char (but not too much!). Hot dogs are already cooked, so by the time they get this char, they're at a pleasant eating temperature.

For brats, I will start them off directly grilling them until I get the char I want, then move them to the indirect side to finish, which typically doesn't take long. I'll get them to 165 F internal. I'll use my thermapen on just one of them to make sure. (I don't like poking all of them.)

[Panhead John]

I always cook off the fire on the cooler side. They’ll crisp up just fine on a high heat. They burn too quick over the fire and I hate burnt dogs or sausage skin.

[RonB]

Over direct heat, but rotating often enough that they get dark brown, but not black.

[Purc]

Dogs always directly on the grill, brats in beer in CI pan on grill, then finished directly on the grill or just directly on the grill.

[TripleB]

+1

[jhapka]

Vents wide open with a half chimney of lit coals brats or dogs on the indirect side flip every 5 minutes until just starting to crack

[FireMan]

Fire baby, fire, yessir! Like a little char to em.

[JLR]

Brats are beer simmered then seared on the grill. Often I toss onions in the beer while simmering the brats and eat them with the brats.

[DavidNorcross]

I put on the smoker at very low heat and then sear lightly. This is making me hungry.

[Panhead John]

I swear I’ve got to quit this place! I was just gonna eat another salad tonight. This damn post has got me seriously considering going to Kroger for some brats instead!…🤬

[Hulagn1971]

I simmer the brats in beer, butter and sliced onions (very low simmer). Then grill them just enough to get some color but not split the skin. They can then go back in the warm beer/onion/butter bath and served. Don't prick or pierce the brats at any point. Doing so will cause them to lose their juices.

[WillTravelForFood]

grilled over the flame or no?

[Hulagn1971]

WillTravelForFood I grill them directly over the coals but without flames. What I'm trying to achieve is some nice color and very light grill marks. They swell from the simmering and if the fire is too hot or there are flames popping up you run the risk of the skin splitting open and the juices pouring out. Simmering basically cooks them so the hot grill grate is for color and contrast. I turn them 1/4 turn every 5 seconds or so to get the color right and keep them from splitting.

[Finster]

reverse sear

[smokenoob]

simmered in water or beer, then grilled to lightly seared, not splitting open!

[Panhead John]

just got back from Kroger………..You guys suck!

[Hulagn1971]

Panhead John my wife is making meatloaf tonight yet now I really want some brats!

[Panhead John]

Hulagn1971 I know! This place is crazy. So many times I’ve changed my plans because of what I see here…..I need some serious help.

[DavidNorcross]

This made me smile. Good job John

[ItsAllGoneToTheDogs]

Brats, especially cheddar ones... I no longer grill. They get smoke at 225ish for 1.5-2 hours. The casing never bursts, you get a nice smoke ring, and I honestly don't miss the char at all... Hotdogs? They get charred, I love a burnt hot dog.

[Hulagn1971]

Don't forget the charred red-hots brother!