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paulmcdonald
Member
USA
2486 Posts |
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BigEGopher
Member
USA
138 Posts |
 Posted - 04/14/2008 : 09:08:42
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Paul,
I usually put an onion and s a beer or two in a skillet and let the brats simmer for a 10-20 minutes while getting everything together and the grill is warming up. Then a put on a med hot grill to finish cooking and crisp up. I reduce the onion and add some peppers to it for a topping. Also dice some onion and have some good mustard of your liking on hand. 
They quit laughing when it is time to eat! |
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bigabyte
Member
USA
440 Posts |
Posted - 04/14/2008 : 09:14:19
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I do pretty much the same thing. A bath of beer, onion and 1 clove garlic, simmering as low as possible for about 30 mins to an hour (don't want them to split). Then onto a grill to crisp up. I like mine served with sauerkraut and brown mustard.
Chris Baker
Mad BBQ Scientist
When my lab fills with smoke, that means it's working! |
Edited by - bigabyte on 04/14/2008 09:15:32 |
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bigdaddy68
Member
USA
386 Posts |
Posted - 04/14/2008 : 13:30:57
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I do mine pretty much the same except that I putt them (usually quite a few)in an aluminum pan with onions and bell peppers and then add enough beer to almost cover them. I then put them in my smoker at about 275 and cook until the Brats are sizzling, and the beer has evaporated and I get some good ole sticky goo in the bottom of the pan to make a rue with for some awesome gravy.
Awe man, I just got hungry, got go....
Smoke rings to ya!
Richard |
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neckbone
Member
748 Posts |
Posted - 04/14/2008 : 13:50:03
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Pretty much the same. Aluminum pan w/beer and Brats and onjuns and peppers. Put on grill on med heat. Simmer a while. Take Brats out and grill them and then add back to liquid. Ready to serve.
Sounds like supper to me
NECKBONES
Ted's Custom
Boiling Springs, NC |
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Bob in Fla
Member
USA
2200 Posts |
Posted - 04/14/2008 : 16:07:47
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Once again, I'm different here. And this time, I'll admit that I'm not doing it the way most people do.
I don't simmer or boil. I just throw 'em on a pretty hot grill and turn 'em a couple of times 'til they're done. Then a bunch of sauerkraut and dark brown mustard on 'em in a nice big bun. I don't care if they split. The splits hold more sauerkraut and dark brown mustard.
So there! I just like 'em better my way.
BOB
Raw Meat Should NOT Have an Ingredients List
Stump's GF 222 CM
Stump's Tailgater
Four (4) Kamados
WSM, Smokey Joe
Mini BGE
FBA CBJ and KCBS CBJ |
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Farmdog
Member
784 Posts |
Posted - 04/14/2008 : 16:24:39
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If I'm doing beer brats, I put them in a pan with beer and onions. I also do them on the webber, indirect heat. Keep the coals on one side and the brats on the other. Always throw in a couple chunks of wood with the coals. Cook em about 20 minutes. turning every 5 minutes. Although I miss the curry wurst that I used to get in germany. Never did find out how to make it.
Bill
Junction City, KS
Weber 22 inch kettle
Charbroil silver smoker |
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NCGuy68
Member
USA
150 Posts |
Posted - 04/14/2008 : 19:43:23
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Got to agree with BOB. Grill on a nice wood fire and serve on a big fat bun. Offer smoked onions, peppers, beer-kraut, spicy mustard, etc...on the side. Goes well with a Dark Brown Bavarian beer of your choice.
Smoke 'em if ya got 'em. |
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Texanx5
Moderator
USA
1795 Posts |
Posted - 04/14/2008 : 20:41:56
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quote:
Originally posted by Bob in Fla
Once again, I'm different here. And this time, I'll admit that I'm not doing it the way most people do.
I don't simmer or boil. I just throw 'em on a pretty hot grill and turn 'em a couple of times 'til they're done. Then a bunch of sauerkraut and dark brown mustard on 'em in a nice big bun. I don't care if they split. The splits hold more sauerkraut and dark brown mustard.
So there! I just like 'em better my way.
BOB
Raw Meat Should NOT Have an Ingredients List
Stump's GF 222 CM
Stump's Tailgater
Four (4) Kamados
WSM, Smokey Joe
Mini BGE
FBA CBJ and KCBS CBJ
That is the way I normally do them also. Good spicy mustard and some finely chopped peppers on top of the kraut.
ddg (Texanx5)
Old Smokey
WSM a.k.a. Weber Smokey Mountain
Stumps Smokers gf222CM
Stumps Smokers SW42x6 off-set
Currently in N.East ALABAMA
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mongo
Member
383 Posts |
Posted - 04/14/2008 : 22:12:14
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I do brats by coating with oil and cooking with wood at 250 for 45 min to an hour- the oil keeps the skins bite through and they wont split as easily. Alongside the brats is an aluminum pan with diced onion,red bellpepper,jalapeno and sprinkle some sweet rub on top for a smoky relish.
MONGO |
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pushfrog98
Member
USA
52 Posts |
Posted - 04/15/2008 : 09:46:44
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I may do this incorrectly, but man, they sure do taste great when I'm done.
I usually just use johnsonville regular brats (don't have access to much more than that around here) and put them in a crock pot full of some beer, thyme, salt, pepper (and whatever else I find that seems like it would be a nice touch). I put the crock pot in the fridge and let it soak overnight. The next day, over lunch, I'll put the crock pot into the heater on the lowest setting. When I get home from work, I'll start my fire.
I throw some wood chips on the coals and cook the brats w/ indirect heat for about 15-20 minutes, turning every 5 minutes.
While that's going, I sautéed some onions and green/red/yellow peppers. The buns are prepared by warming them on the grill for the last 5 minutes of the cook. Then, each bun is lined with a slice of baby swiss, then the brat is placed on that, and whatever toppings you choose on top of that. I like the onions, peppers, and a little bit of BBQ sauce.
Brats are an event for me! haha. |
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bigabyte
Member
USA
440 Posts |
Posted - 04/15/2008 : 10:52:18
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That sounds amazing!
Chris Baker
Mad BBQ Scientist
When my lab fills with smoke, that means it's working! |
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pushfrog98
Member
USA
52 Posts |
Posted - 04/15/2008 : 14:21:19
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I'm craving brats now.
The only bad thing about the way I prefer my brats is that I have to plan ahead. |
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BILLYBONESBBQ
Moderator
USA
336 Posts |
Posted - 04/16/2008 : 03:34:23
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I LOVE TO ORDER THEM FROM THE CONCESSION STAND IN REDS STADIUM, CINCINATTI..ON A SUMMER AFTERNOON .. GREAT WITH A SCHOENLING LITTLE KINGS ALE .. THOSE WERE THE DAYS WHEN BRATS WERE KING ..AND PETE ROSE, JOHNNY BENCH, RULED THE DIAMONDS .
love ya ...billy |
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Brad_Olson
Member
USA
50 Posts |
Posted - 04/16/2008 : 13:13:49
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quote:
Originally posted by Bob in Fla
I don't simmer or boil. I just throw 'em on a pretty hot grill and turn 'em a couple of times 'til they're done.
I grilled some Klement's brats and Italian sausages this way a couple of days ago and they came out fine. I've had good luck smoking and grilling indirect at low heat, too.
One thing I want to try this summer is slitting the brats along the top to expose the meat and then smoking them. My theory is that the steam will escape and therefore not burst the brat, and the meat will soak up more smoke.
And some people like to use a beer bath for the sausages after they're done instead of before.
Brad |
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paulmcdonald
Member
USA
2486 Posts |
Posted - 04/17/2008 : 14:31:58
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Here's my trick, learned from an old-school cheese head:
Have the beer and onion hot tub going and drop the brats in while the beer simmers. They'll soak up some flavor that way, but remember: they are encased!
SO after about 10-15 minutes of simmering, take them to the grill and char them up nice. At this time, turn up the heat on the beer hot tub... let the solution boil and reduce. When the brats have charred up and you've reduced the bath to just a bit, dip them one more time right in the yummmy goo at the bottom--they'll now soak up all that reduced beer flavor!
Paul "SPIKE" McDonald
KC Grill Man
http://creativecooking.blogspot.com |
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