Brats

Unknown · December 2005

When cooking brats on the Egg do you guys cook them directly or indirectly? Also, what temp do you recommend? Thanks in advance.

Eggecutioner · December 2005

<p />DannyT,[p]Direct, raised grid.[p]E

Unknown · December 2005

Indirect produces an anemic looking brat since the skin doesn't brown up very well.

fishlessman · December 2005

DannyT,
i cook them like this, after taking them from the beer, coat with mustard and apply your favorite rub, then cook direct raised grid
[ul][li]brats[/ul]

AZRP · December 2005

DannyT,
I just simmer them in beer for about 20 minutes then grill over high heat, just enough to put some color on and make them purty. -RP

randomegger · December 2005

DannyT,[p]And, being contrary like I am, I grill 'em direct first and THEN simmer them in beer. You can fish 'em out as you need 'em.[p]I'm not real sure you can mess up a brat...[p]RE

AZRP · December 2005

randomegger,
That's the way Webber reccommends doing it in thier cookbook. I used to do it like that but had more splitting and flare ups. Found it better to get some of the greese out of them before grilling. -RP

Dug · December 2005

randomegger,
I cook them direct while drinking the beer!

Unknown · December 2005

Thanks for all the tips, but I have to say I like Dug's way the best. :-)

Snowman · December 2005

Dug,
I guess great minds think alike

GrillMeister · December 2005

<p />DannyT,[p]I do mine slow at 250 with a chunk of hickory. I like the way the fat renders out while I still get a moist Johnsonville brat that tastes great wrapped up in a hot tortilla with some horse radish mustard.[p]They take about an hour at 250 on a raised grid. Turn every 10 minutes and rotate around any hot spots.[p]Cheers,[p]GM

eggor · December 2005

Dug,[p]thats how my dad made em, thats how I make em, and if I had a son and caught soakin his brats in beer I'ld wonder were i went wrong :-)[p]Scott

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