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For you brat experts

DavidRDavidR Posts: 178
edited 8:30PM in EggHead Forum
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?

Comments

  • StogieStogie Posts: 279
    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]

  • Kelly KeefeKelly Keefe Posts: 469
    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

  • Wise OneWise One Posts: 2,645
    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.

  • MACMAC Posts: 442
    DavidR,
    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.

  • DaveDave Posts: 163
    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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