I have a 12 pack of nice brats that I’d like to make for July 4. I am also planning to do 4-5 steaks and a tri tip.
I usually just grill the brats at medium high until they are done and serve with my favorite condiments and a good brat bun. I see Meathead’s beer bath brats but it doesn’t really inspire me this time around.
What is your “something different” approach for brats? I seem to remember some nice Attjack brats?
+1 This is the only way I cook brats, it's a game changer. Pour a beer and a heavy squirt of brown mustard in a pan, add 2+ sliced onions, and put the brats on top. When the beer and onions cook down to a thick sauce, take the brats out and sear then up. Awesomeness! I could eat the onions themselves as a meal.
I went through a kick a while back were I would parboil them, sliced them open and stuffed them with cheese, onion, and jalapeño. Then place them over low to medium coals to finish. Gonna visit this again soon now that you brought this thread up.
I sliced a bunch of raw brats, and made a brat hash with some fresh herbs, makes a great side dish, or add poached eggs or eggs sunny side up, because, nature’s gravy! 😁
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I love brats, and I love kraut on a brat. In a bun. With mustard. In a omelette? Nope. However I do like a diced up brat In scrambled eggs with sone shredded cheddar melted in there.
Some people like their brats charred on the outside, while others prefer some color but not overly charred. Assuming internal temp is not an issue, when do you typically pull 'em off the heat?
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Like some others here, I actually like smoking brats - don't always do it that way, but they do take on a nice smokey flavor. My wife likes lots of char on her hotdogs or brats, so I have to finish them over the fire for her, haha. When smoked they "shrivel" a little in the casing, like in Attjack 's photo above, because they dry out some. They are probably juicier if you grill them hot and fast.
Comment