Cooking Brats

[Mr Harry]

? Does anyone have a good receipe for cooking up brats so they are tender and not so tuff skined when you bite into them?

[JohnWester]

boil them in beer first, that precooks them and gets them flavor and good and juicy,

then just stick them on the grill until they are golden brown, right before they break open.  You don't have to worry about under cooking them because you already cooked them when you boiled them.

[jigglestick]

what he said..yep yep! :)

[Mayfly]

Mmmm....Brats.

[Mr Harry]

? I'll give this a try the next time I cook some up.? I have some with blueberries in them and some with wild rice and cheese in them.

[Mayfly]

How have you been cooking them?

[Mr Harry]

  Just put them on the grill but they seem to get tough skin. 

[Ryan]

When you put them on the grill just make sure they are as far away from the heat as possible.  You don't ever want to be in a rush to cook things on the grill.  The longer you cook them the more good smoke flavor you will get unless you are using a gas grill, then you might as well just boil them until they are cooked and not bother with the grill.

[Harold]

I would have to respectfully disagree about the gas grill.? Last summer we had company up at the lake and cooked burgers and brats using a Weber Gas & a Weber Charcoal. Put all the cooked food on a large plate and served.? No one knew which was which except me.? No one could tell the difference one bit.

A gas Weber that has been used for a year is just getting broken in.? When you preheat & clean the grill before each use, the scrapings fall onto the flavorizer bars and smoke nicely without flaring up.? Can also controll the heat evenly from 250 - 600 degrees.? ?Personally, I won't ever go back to charcoal unless I'm out in the woods.

[JohnWester]

i agree with harold.  I love gas.  I actually think it tastes better because you don't have that starter fluid taste.  I use a cast iron smoke box in mine.  Throw a couple of hickory or apple wood chips in there when I start the grill and man oh man, the flavor is great.
I highly recomend a smoke box in your grill.  They are cheap(got it at menards) and you can get a bag of chips there too.

[Mayfly]

I like this topic.....It is making me hungry

[perch destroyer]

My gas grill crapped out on me a year ago, so out came the webers. I love cooking with charcoal, tastes better, the enjoyment of adult beverages waiting for the coals, not as many flare ups. I may never go back to gas.

[Ryan]

I guess it is just a personal preference.  I would never use a gas grill again.

[Harold]

Ya really.? Everyone has what works best for them.? Gas - Charcoal, who cares.? As long as the chow is good and the Schmidt is cold.

[Mr Harry]

  I don't know what it is, but a whiskey or a beer always tastes better when barbequeing or when someone is with you!!!

[Woody]

I may have mentioned all this before, but I use a weber.? I NEVER use charcoal lighter fluid!-ICK!? Get one of those charcoal chimney starters, all it takes is a couple pieces of balled up newspaper and a match to start it!? No crappy aftertaste.
Now for the grill itself, I have dividers in the bottom-it makes for 3 spaces where you put the coals.? I put the coals on the outside 2 spaces-nothing in the center.? This is called indirect grilling.? Then I put the lid on for a few minutes to heat up the grates-and then brush them clean.? I also have the grate with 2 flip up sides on them.? This allows me to add more charcoal or wood chips as needed.?
Right before I put the meat on the grill, I take an old tuna can (burned out the inside & ouotside previously) filled with wood chips, I personally prefer Apple wood.? I don't soak them in water, just wood chips & put the can right on top of the coals.? Then I put the meat on the center of the grate, and quickly put the lid on.? The combination of the high heat seers the meat (sealing in the juices) and the smoke flavor is also sealed in.? I've found you can make those cheap .79 cent hot dogs actually taste like something worthy by doing this.? But I use this method when grilling hamburgers, pork loin, ribs, steak, as well as brats.? ?

When I grill chicken, I place the meat closer to the coals to seer the meat at first, then move it to the center to allow it to cook.? It does take a lil longer using the indirect method, but you won't burn the meat either!? If I wanted to eat charcoal, I'd crack open a bag at the table and pour on the sauce! >:(? I HATE burned food-thus is the reason why I cook on the grill-not the wife!?

Another tip on doing brats, when you boil them, I also boil them in beer, but also add onions (usually one whole onion-sliced) to the beer/water mix.? Then grill them as mentioned above.?

Here is some pictures showing the indirect method.?





Also, if you have the chance, there is a show on PBS called BBQ U.? A grilling "expert" shows all sorts of methods of grilling, as well as different types of grills to use.? He does smoking of meats as well.? Some of the recipes he does are out of my league-I'm not a fancy schmancy type grilling guy.? But it does offer alot of ideas of things to try.? ?

[Ryan]

You must know what you are talking about if you can make the cheap hot dogs taste good.  When I grill I put all of the charcoal in the center then put the meat around the edges of the grill so it can cook longer.  Is there an advantage to doing it your way as opposed to this method?

[Woody]

I honestly couldn't tell you, as I've never grilled that way.? Here is some info on direct and indirect grilling:

http://bbq.about.com/od/grillinghelp/a/aa011301a.htm

]http://bbq.about.com/od/grillinghelp/a/aa011301a_2.htm[url=http://www.lhj.com/mwl/story.jhtml?storyid=/templatedata/bhg/story/data/DirectVsIndirectGrilling.xml&catref=bcat502]

http://www.lhj.com/mwl/story.jhtml?storyid=/templatedata/bhg/story/data/DirectVsIndirectGrilling.xml&catref=bcat502[/url]

http://www.lhj.com/mwl/story.jhtml?storyid=/templatedata/bhg/story/data/DirectVsIndirectGrilling.xml&categoryid=/templatedata/bhg/category/data/sc_1962.xml&page=2

http://www.fabulousfoods.com/features/outdoorcooking/directindirectgrill.html
 

I hope that helps!? The main reason I primarily use indirect grilling is to prevent the food from burning, but also to keeps it moist and tender.

[Tripleplay]

Mr Harry,

There is only one thing better than a whiskey or beer while BBQing or with enjoying others and that is if you are drinking THEIR whiskey or beer!

Gotta precook those brats in beer and maybe even a slice of onion or two in the mix.

[Bosco]

I love Brats. MMMMMMMMMMMMM
I eat em with Bush's Bold and Spicy Baked Beans. Hard to find the Bold and Spicy but when I do I buy a bunch of them.

[QuillGordon]

Since I am sure no one will read an article about cooking brats in Feb.. I will disclose the prime way to cook them:

1. Steam in beer without rupturing casing

2. Grill to a golden brown, watching very closely not to burn

3. After grilling place, in dutchoven with 180 degree beer and lots of sliced onions to keep warm

4. Serve, using the onions from the beer   

[Woody]

Alright that's it!  It's 6:13am and now I've got a craving for these brats!  Get them cooked up, let me know, and I'll give you directions to my house!     Must be the German in me that wants Brats for breakfast!    MMmmmm sounds good!

[bambambiggero]

QuillG has the perfect recipe!

I've been to my share of Brat Fests in Wisconsin.
1. Grill Brats gently on Charcoal
2. In Dutch Oven, or heavy pot on stove; Brown a bunch of onions w/butter.
3. Add couple cans of beer
4. Plop brats in and simmer for about 2-3 hours, or until your belly-button is touchn' your backbone...
5. Feast!
6. Beans/Potato Salad are always great condiments!

[Mr Harry]

  You guys are making me hungry...thanks for all the good tips...I will try them