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How to BBQ Bratwurst:
Step 1) Soak your Brats; whatever you want. This sort of like a marinade, more like a brine. I use beer and season salt. You can use soda and salt, just make sure to add the salt after the soda so you don't over flow. Let soak for 2-3 hours at room temp (meat should always be cooked/grilled at room temp).
Step 2) Prepare your grill. Heat your grill using indirect heat. Coals on only one side of the grill or only one side of your grill turned on.
Step 3) Seal your Brats; The casing of a brat is, or should act like, pig intestine. This means that it will shrink when heated. Do this fast, so that more moisture is held in. Throw your brined brats (reserve brine) onto direct heat (over the fire) arranged close togther, preferably in the same manner that they are packaged in. Give 5 minutes at both sides, with the lid down, even if the grill is smoking.
Step 4) Cook your Brats; Remove to indirect heat (not over the grill). Indirect heat will cook your meat. This would be similar to cooking your oven. It will cook the meat through but not char. Cook for 10 minutes, flip, the 5-7 minutes.
Step 5) Char your Brats; season your Brats with your rub on all sides. If you haven't yet, baste your brats with the reserved brine. Do this by dipping the brat in the brine using tongs. Return to direct heat and dust with your rub of choice. Cook, turning occassionally (lid can be open), until done. My doneness is told by the brat. I like them lightly chared but more important I like them hot in the middle. This you can tell by listening to them. A Brat will whistle when done; this is the fat boiling out of the meat. Careful not to take off early, Brats have a lot of grease; control flare ups by moving the brats around as you turn them. Do not think that a lot of fire and smoke means they are done.
Step 6) Let them rest; let sit for 10 minutes before cutting or you might burn yourself with the grease.
Step 7) Serve. My wives family use to laugh at me for using mustard... they all eat it with mustard now.
Step 1) Soak your Brats; whatever you want. This sort of like a marinade, more like a brine. I use beer and season salt. You can use soda and salt, just make sure to add the salt after the soda so you don't over flow. Let soak for 2-3 hours at room temp (meat should always be cooked/grilled at room temp).
Step 2) Prepare your grill. Heat your grill using indirect heat. Coals on only one side of the grill or only one side of your grill turned on.
Step 3) Seal your Brats; The casing of a brat is, or should act like, pig intestine. This means that it will shrink when heated. Do this fast, so that more moisture is held in. Throw your brined brats (reserve brine) onto direct heat (over the fire) arranged close togther, preferably in the same manner that they are packaged in. Give 5 minutes at both sides, with the lid down, even if the grill is smoking.
Step 4) Cook your Brats; Remove to indirect heat (not over the grill). Indirect heat will cook your meat. This would be similar to cooking your oven. It will cook the meat through but not char. Cook for 10 minutes, flip, the 5-7 minutes.
Step 5) Char your Brats; season your Brats with your rub on all sides. If you haven't yet, baste your brats with the reserved brine. Do this by dipping the brat in the brine using tongs. Return to direct heat and dust with your rub of choice. Cook, turning occassionally (lid can be open), until done. My doneness is told by the brat. I like them lightly chared but more important I like them hot in the middle. This you can tell by listening to them. A Brat will whistle when done; this is the fat boiling out of the meat. Careful not to take off early, Brats have a lot of grease; control flare ups by moving the brats around as you turn them. Do not think that a lot of fire and smoke means they are done.
Step 6) Let them rest; let sit for 10 minutes before cutting or you might burn yourself with the grease.
Step 7) Serve. My wives family use to laugh at me for using mustard... they all eat it with mustard now.
Are you suggesting that there are other ways ????
Not even ketchup ?
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