Cooking brats and dogs

[Richard Chrz]

We cook so many brats, it seems like it is Wisconsin’s national food I think the biggest thing is a 2 zone, and using both as needed. You can also smoke them on the cold side, or if you really want to dial in the easy button on a big cook, use a pan full of water, broth, or beer of choice, and leave it on the cold zone, essentially par boiling them so use something flavorful but not over powering, and right before serving, sear them over the hot side. These are my preferred ways.

[Huskee]

I've never known anyone, besides kids, who cook them in the flames. I cook them either on a stick close to the red coals in a bonfire or indirect hot & fast on a grill. Never was interested in trying the tub thing, maybe I should.

[Richard Chrz]

It’s my least favorite way, but sometimes it makes a nice assistant

[Clawbear57]

Dogs must have a char, even on the burnt side.

[Santamarina]

Brats: simmer in beer, then sear over fire for color and texture.

Dogs: (skillet for just a few, Blackstone for a lot) cook a piece of bacon (or as much as you want), then fry the dogs in the bacon grease for beautiful color and an extra flavor pop!

[Skinsfan1311]

Sausages indirect in kettle until they hit 165 internal. By the time they hit that temp, the color on them is perfect.

Hot dogs get grilled over direct med-high heat on the gasser, and I roll them around until warmed through, then I blister 'em!

[Johnny Booth]

I used to hang out with a group from WI. They were serious about brats. They would grill direct, medium heat, then simmer in beer, butter, and onion. The Brats would get nice and crispy, then rehydrate in the beer. They would finish by slicing and putting them on a hamburger bun with onion and tomato ketchup, rather than mustard, which I thought was unique.

[MarkN]

I am from Wisconsin and I have cooked brats just about every way that has been mentioned. I have settled on a favorite way that I discovered in Project Smoke: Bratwurst

SPECIAL NOTE (that may seem blasphemous): When using a smoker or charcoal grill, I throw in a chunk or two of wood. If using a gas grill, I made two attempts with UNSOAKED wood chips and double sealed them in heavy duty aluminum foil as best I could. Both times the dry wood chips BURST INTO FLAMES. Going against the "conventional wisdom" and science taught here at AmazingRibs, I tried soaking the chips for 30 minutes prior to sealing them in aluminum foil. Worked like a charm. Experts may scoff but I will always soak my chips from now on.

[JeffJ]

[QUOTE=MarkN;n1627417]I am from Wisconsin and I have cooked brats just about every way that has been mentioned./QUOTE]

Best brats I've ever eaten were purchased at a butcher shop in Wisconsin. It was eye-opening.

[DiverDriver]

yup the course grind of a good Wisconsin brat and most important a natural casing OMG!!!!