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dsmithdsmith Posts: 147
edited 11:25PM in EggHead Forum
I've read a lot of previous posts on cooking brats but can't really figure out what way is best. Any thoughts on simmering in beer vs. simply cooking on a raised grate?


  • jaydub58jaydub58 Posts: 1,887
    Simmer in beer with chopped-up onions!
    John in the Willamette Valley of Oregon
  • Rezen73Rezen73 Posts: 356
    I do both; simmer in beer (and leave them simmering until ready to eat), then pop 'em on a hot grate to crisp 'em up. Works pretty well.

    Of course all depends on your personal tastes ;)
  • Rezen73Rezen73 Posts: 356
    ... chopped up onions, garlic, jalapenos... mmmm
  • Grandpas GrubGrandpas Grub Posts: 14,226
    I am sure some simmering would be good, but, I just cook the dang things direct...




  • beerguybeerguy Posts: 106
    I am also a big fan of simmering them in beer and onions and then finishing them off on the grate.
  • vidalia1vidalia1 Posts: 7,091
    We like to simmer brats slow in a dark beer, smothered in onions....then put them on the BGE to finish when ready to serve... :)
  • i'm a back and forth guy...start them in the beer and onion bath...then onto the grill for a while, then back into the beer bath till ready to serve! ...
  • ManfredManfred Posts: 186
    I thought was brats in the beer and onion then to the grill then you go in the beer bath until the brats are done. :laugh:
  • isnt' that what i said?? :blink:
  • SlickSlick Posts: 382
    If I have the time, simmering in beer and onions then brown on the grill. Unless, of course, it's the last beer, then it's straight to the grill!
  • dsmithdsmith Posts: 147
    any trouble simmering them in a cast iron griddle inside the egg?

    my mouth is watering already.
  • ManfredManfred Posts: 186
    after you go to the store to get more beer? right?
  • +1 on the simmer in beer/brown on fire method.

    My two cents:
    1. The type of beer does matter as the brats pick it up, so pick one you like.
    2. They braise fast and will split/dry out just shortly afterwards. Watch them closely.

  • ManfredManfred Posts: 186
    I use a skillet or a flat iron. sometime just put them on the grill
  • fishlessmanfishlessman Posts: 18,014
    firecracker brats by charwoody, cant seem to find the recipe but simmer the brats til they expand, take them out and let them cool a little, thin coat of mustard and then rub, finish them of on a raised grid direct
  • Little ChefLittle Chef Posts: 4,725
    Thanks a lot dsmith! Couldn't decide what I was going to make for dinner! Just took some brats out of the freezer! :laugh:

    I, too, am a fan of simmering in beer with lots of onions. I just use a metal loaf pan on the grid. Once they simmer and plump, onto the grid direct for a sear.
  • Egg JujuEgg Juju Posts: 658
    I do both as well, but sort of opposite of others. I cook them with a little smoke around 275 for 20 to 30 minutes. Shuffle them around if need to get the casings browning a bit as well. Before I start the brats I get a foil pan with beer, onions, garlic, pepper, and salt simmering on the cooker. Then when they are cooked through and a little smokey I move them to the simmering beer hot tub until ready to serve.
    Large and Small BGE *
  • GriffinGriffin Posts: 7,242
    Usually I just do them direct, but I guess next time I'll let them take a dip in a beer hot tub. What beers would you recommend?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • DnormanDnorman Posts: 117
    I like to take the uncooked brats and skin them, roll them around in a good seasoning ( I use Rufus Teages Meat rub for this) and then grill them. They are wicked awesome this way. I have gotten several people to like brats when they normaly dont.
  • brisket30brisket30 Posts: 122
    Simmer in your favorite beer until the onions are tender.... limp. Then throw on hot fire to crisp the skin. Wrap in a tortilla with onions and open fresh beer.
  • BucketheadBuckethead Posts: 285
    Carmelize the onions in a cast iron skillet, brown sausage on egg, put beer over onions then put in sausages to simmer. Beer, egg'n nothing better.
  • MO MuleMO Mule Posts: 79
    I learned that trick from the local egg store. They are mighty tasty like that.
  • rconercone Posts: 112
    I still think simmering them cooks out to much moister. I steam them in with beer until heated through, and then brown them on the grill. I bit more work, but a better brat.

    LBGE, SBGE, Carson Rotisserie, Blackstone Griddle  

    Milwaukee, Wisconsin 
  • PattyOPattyO Posts: 883
    Add some caraway seeds to that beer bath.
  • BacchusBacchus Posts: 6,019
    I firmly believe the beer dries them out. A small group of us did a charity cook about a year ago and we tested some, for both texture and flavor. Not much difference in flavor, but the ones not simmered in beer were MUCH moister.
  • been doing brats at the Cowboy games for about 10 years...dark beer bath until white and filled out

    bath filled with onion, garlic and spices to taste

    after reardy to cook directly on grill until brats are seared and look good...

    then eat....its great...

    Rockwall Texas, just east of Dallas where the humidity and heat meet! Life is too short to get caught in the fast lane behind somebody slow!

    XL, LG, Sm, Mini and Weber for drink holder

  • Austin  EggheadAustin Egghead Posts: 3,357
    Endless debate in our family. I got for the gusto and put them straight on the grill. The german other half likes his boiled in beer with onions.
    Large, small and mini SW Austin
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