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For you brat experts
I'm thinking of cooking some brats on the Mini on the 4th. Any good tips would be great, because I don't want to burn them before cooking the insides. And would it be better to use the Large instead?
DavidR,[p]After 47 years of practice, only one correct way to cook brats.......[p]SIMMER in beer, butter and onion for around 30 minutes. You can do this right on your grill.[p]Grill over high heat.[p]Place back in beer mixture until ready to eat.[p]This is the OFFICIAL way to making brats, from the shadows of The Frozen Tundra, Lambeau Field.[p]
Stogie,[p]After years of simply steaming the brats in plain beer, I decided Friday to add onions and butter. Might just be me, but I couldn't taste any real difference. Now, mind you, I was using yellow onions. I think since I like my brats covered in chopped purple onions I might just steam them with the purples next time and see if that makes any difference...[p]DavidR: don't forget to prick the brats a couple of times to keep the casings from splitting! Good eats await you.[p]Kelly
Jefferson City, MO
Kelly Keefe, hate to disagree but when I cook on the BGE i do NOT prick the brats. This allow sthe juices to stay inside and cook. I have never had problems with splittingthem on the BGE. Now as for the original question as to which egg to use. I can cook about 6 brats on the mini. If you're cooking more than that, use your large.
I have cooked lost of brats. Since they are fatty I do them low and slow over smoke and they have always turned out GRRR....ATE.
The key to the onions is carmelizing them first...then throw in beer and brats...you'll get better flavor![p]
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