Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

How to tell when Brats are done

Cooking some brats on the egg today. Not sure I know how to tell when they are done. This is so elementary I hesitated to ask. What's the secret?
Eggo in N. MS

Comments

  • HNLHNL Posts: 31
    I like to cook brats to an internal temp of around 190-195
  • GrannyX4GrannyX4 Posts: 1,473
    I cook to around 150-160. Cook to temp. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • 160° is the USDA minimum temp.

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • lousubcaplousubcap Posts: 8,209
    If you don't have a good meat thermo-I really don't think you can over cook them.  Don't know if your recipe calls for the beer bath or not but around 15 mins direct with the dome 350*F or more and you will be good to go.  I never worry about temperature with brats-FWIW-YMMV.
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
  • nolaeggheadnolaegghead Posts: 17,924
    Brats are almost always raw (uncooked).  So you want to cook them to a safe temp, 140 F is fine if you hold them there for a couple hours, or 160F and they're done and instantly safe.  Anything higher, and they might get more tender as the connective tissue turns to gelatin.  They're un-screw-up-able, if that's a word.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • jaydub58jaydub58 Posts: 1,948

    That's not only a word, it's a great concept when it comes to egging.

     

     

    :D
    John in the Willamette Valley of Oregon
  • Agree with my friend from the other Delta town, NOLA, brats are unscrewupable (I prefer the single word) cook to 160º - and you can avoid splitting and save some of that great juice by inserting the thermo through the end not the side.
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • The same way I do with boudin. When dey poppin' dey ready.
    Geaux Tigers!! West Monroe, Louisiana
  • eggoeggo Posts: 479
    cajunduck said:
    The same way I do with boudin. When dey poppin' dey ready.
    The cook is over and I found out cajunduck, you are right. I pulled them when all 5 started spewing through the side. Never got to stick them with the thermo pen.  They were delicious.
    Eggo in N. MS
Sign In or Register to comment.