I've done Brats on the Egg a few times, and guess I'm not doing it right. My wife tells me they taste like dirt, sort of gritty and not very pleasing.[p] I tend to agree with her, can someone tell me how they cook them? What temp, method, time etc.... I'm thinking I'm overcooking them but not sure.[p] Any special prep before the cook or anything? I know they can taste better, but don't know how to get there.[p]Thanks!