Bratwurst

Gator Bait · February 2009

I kept it simple tonight. BGE was 325º-350º, smoke was hickory, turned 'em every 5 minutes, 30 minutes later . . . heaven.

Gator

Sweathog · February 2009

Looks great! I've been thinking about brats all week.

Sweathog

Desert Oasis Woman · February 2009

mmmm-mmmm-goood lookin' :P mouth's watering

Harleydog77 · February 2009

Mmmm looking good. What kind of brats did you use?

BullyC · February 2009

Hi GatorBait

great looking brats man, yeah that 350
seems to work really well.
good job Bullyc

Eggtucky · February 2009

looks awesome gator..I did Brats this week too (boar's head)..I like to simmer them in beer and sliced onion until they just start to pop open..then throw them on the egg with hickory smoke also...mmmmmm....nice :woohoo:

Gator Bait · February 2009

Hey Harleydog,

They were some Johnsonville Original. Nothing fancy but very edible.

Gator

Gator Bait · February 2009

Thanks Bully,

I'm still learning temperature control on BGE and this cook went very well. I did skirt steaks last weekend at 650* and they were great. Learning sure tastes good!

Gator

Gator Bait · February 2009

Hi Eggtucky,

Thanks, I will have to give Boar's Head a try one of these days. The beer and onions is a great way to do them. I don't have much of a kitchen here so simplicity rules for now. I was also feeling pretty lazy so it was fast food tonight. Next time I might try just throwing some slices of onion on the grill with the Brat's to have with them.
Maybe brush them with a little olive oil before hand and get them to caramelize a little bit. I'm making myself hungry all over again.

Gator

Bluecrab3 · February 2009

HarleyD,

The great thing about brats is you can do them in advance of folks showing up. After cooking them, I put them in a "Brat Tub" of beer, onions, butter, and some garlic and let them stay warm until guests arrive...delicious.

Bratwurst

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