Epic Lunch: Sheboygan Brats

dmourati

In addition to the ribs, I picked up four Sheboygan Brats from my butcher. These made for an epic lunch for my son and me.

I charred them first on the egg at about 350. Then I prepared a "brat tub" from a foil pan with beer, mustard, ketchup, and onions. I put the brats into the tub and let them come up to temp. I made some French batard bread into a makeshift hard roll and slathered it with butter and put it back on the grill to char a bit.

My son got just sliced up brat but wanted a sandwich so I obliged.

Pretty fine eats and a great day!

Now I'm reusing this fire from the brats to get started on the ribs.


Brat Tub!


Monster of a brat sandwich.

Here's the recipe in case this helps anyone:

https://www.epicurious.com/recipes/food/views/sheboygan-style-beer-soaked-brats-12642

Spaightlabs

I offer this suggestion not as a criticism, but rather as a native Wisconsonite who has cooked thousands and thousand of brats for thousands and thousands of people from the brat stand at the town fair to the town square at the fourth of July parade and picnic, and who has spent far too much time in Sheboygan...

The brats gotta hit the grill first.  Get 'em on the fire, cook that meat the way God intended, with flame, not by boiling them.

Once the brats are grilled, off they come and then they go into a big pan filled with beer and onions to keep 'em hot.

Fire first = grilled flavor and grilled texture.

The beer bath is to keep 'em warm, not to cook 'em.

dmourati

I did them in that order. I could have cooked them more direct and let them stay warm in the bath. 

Thanks for the tips. I appreciate it!

Wanasmoke

Hard to beat a Sheboygan brat.... only a Sheboygan double brat on a hard roll could do that!

buzd504

Spaightlabs said:

I offer this suggestion not as a criticism, but rather as a native Wisconsonite who has cooked thousands and thousand of brats for thousands and thousands of people from the brat stand at the town fair to the town square at the fourth of July parade and picnic, and who has spent far too much time in Sheboygan...

The brats gotta hit the grill first.  Get 'em on the fire, cook that meat the way God intended, with flame, not by boiling them.

Once the brats are grilled, off they come and then they go into a big pan filled with beer and onions to keep 'em hot.

Fire first = grilled flavor and grilled texture.

The beer bath is to keep 'em warm, not to cook 'em.

I am completely unqualified to speak on the subject, although I have been to Sheboygan once, but I usually simmer them in beer and onions first, then to the grill, then back in the bath.  I think your way is probably better.  Thanks for the tips.

lwrehm

Another, well almost, native Sheboyganite here, Grew up next door in Kohler, WI.  Based on my experience cooking a fresh sausage in a boiling liquid tends to lead to a "mushier" texture than complete cooking on the grill.  We often joke that there is a 'Brat cooking' line somewhere between Sheboygan and Milwaukee, if you grew up south of that line, you most likely are a par-boiler, to the north it straight to the grill.