Smoked bratwurst? Beer boiled?

T

ttkt57

is one Smokin' Farker
Joined
Dec 6, 2020
Messages
963
Reaction score
1...
Points
0
Location
Nampa...
For years my bratwurst has been grilled over gas and served on a toasted bun with spicy mustard and chopped onions. Nothing fancy, just a glorified hotdog. Very tasty I think but not the only way.

How do other brethren do brats?
 
Last edited:
mine are pretty basic. Boil in beer until cooked through then onto the grill to crisp up the skin. Top with mustard and caramelized or grilled onions.
 
What is the deal with cooking in beer? Does it impart a certain flavor, or does everyone just have beer on hand?
 
I prefer to go the other direction: 1) Put a pan with onions to the side of the grill to soften and then add beer - 2) grill the brats -3) then move the brats to the beer onion bath to hold. This way you rehydrate the brat a bit and you get the bonus of some nice beer soaked onions to put on top.
 
I don't think beer flavor penetrates casing.
I indirect grill mine and finish last minute or so over direct heat.
 
SweetHeatBBQnSC said:
What is the deal with cooking in beer? Does it impart a certain flavor, or does everyone just have beer on hand?
Click to expand...
Actually a good question. I'm not really sure it adds anything. Might get the same result with water. I have just always done it that way.

Sent from my Pixel 3 using Tapatalk
 
HouseDoc said:
I don't think beer flavor penetrates casing.
I indirect grill mine and finish last minute or so over direct heat.
Click to expand...


cook with something real hoppy, you'll see


i am partial to arrogant bastard brats but many prefer porter. Ideally, smoke them with some beer in a cast-iron flipping once. Inside on a sheet pan in the oven works the same. broil if they need to be crisped up
 
I grill a little first, then into the beer and finish on the grill one more time
 
I like to poach the brats over cider for a while, then I pull the brats over to the indirect side of the grill & add in onions and senf to the cider (good stir). Cook that down for a while until it reduces to a nice sauce/paste.

Give the brats a nice, quick char (mainly for markings and to crisp up the casing) on all sides.

Slather a sliced & halved roll (good crusty brotchen if available) with the onion/cider/mustard mix - insert brat, and slather a bit more.

Cold bier or cider.

Devour.

Just my crazy musings and strange tendencies.

I miss German Fests...
 
On gas grill days, I generally boil in an inexpensive lager with sliced onions, finish over flame. The boil takes enough fat out the brats don't flare up.
On smoker days, they're in the cook chamber 45 minutes or so, then a quick reverse sear.
 
ShadowDriver said:
I like to poach the brats over cider for a while, then I pull the brats over to the indirect side of the grill & add in onions and senf to the cider (good stir). Cook that down for a while until it reduces to a nice sauce/paste.

Give the brats a nice, quick char (mainly for markings and to crisp up the casing) on all sides.

Slather a sliced & halved roll (good crusty brotchen if available) with the onion/cider/mustard mix - insert brat, and slather a bit more.

Cold bier or cider.

Devour.

Just my crazy musings and strange tendencies.

I miss German Fests...
Click to expand...


I always hate buying premade stuff, but got this on a whim the other week and it's GOOD- https://www.amazon.com/Fat-Boy-Natural-BBQ-Mustard/dp/B00ACERLL0
s-l400.jpg

Nice habanero flavor in it but it's not too hot
 
forgot to mention but i smoke from frozen so i can get ~2hrs on them and a much snappier/crispier casing
 
I prefer cooking them on stove with low heat and maybe a splash of water. This seems to keep the casing tender. I will brown after. I found when I grill or smoke it can make the casings tuff in a bad way. Unlike a nice snap found on different sausages or hot dogs
 
I usually smoke then grill, but I broiled in beer then grilled for the first time last week. I think they retained more juice, but beer definitely didn’t impart any flavor into the brat.
 
I just grill em. I prefer em plain.
A brat is not a glorified hotdog.

-D
 
I do it alittle differently. I grill them 1st and to doneness. Right before I poor cold beer over each one. As the brat contracts as it cools rapidly it pulls some beer in. And yes you can taste the flavor. Delicious.
 
Happy Hapgood said:
I do it alittle differently. I grill them 1st and to doneness. Right before I poor cold beer over each one. As the brat contracts as it cools rapidly it pulls some beer in. And yes you can taste the flavor. Delicious.
Click to expand...

That sounds almost like my method.

1. I grill them to doneness and put them in a bun with German mustard.

2. I put them in my mouth and pour in cold beer.

This method really brings out the beer flavor.
 
You must log in or register to reply here.

Similar threads

LYU370
Enliven Salads with Tasty Grilled & Smoked Meats and Join The “Meat Salad” Throwdown! Lasts Thru Mon, Oct 23rd w/Prizes by Simply Marvelous!
Replies
13
Views
901
Big George's BBQ
Big George's BBQ
cayenne
First Try on Vertical Spit, BGE XL: Tacos Al Pastor
Replies
13
Views
1K
SYBQ
S
M
Austrian Variant to Smoked Bologna
Replies
15
Views
1K
Shiz-Nit
Shiz-Nit
J
Long Post of Disappointing Rants and Dreaming of a LSG Pellet Grill
Replies
4
Views
1K
jrTheSmoker
J
SmokinAussie
2 fer 1. Saigon 21 and Changs Crispy Noodle Salad
Replies
8
Views
750
tom b
tom b
Back
Top