Brats on the grill: thoughts?

FanOfFanboys

Somehow I don't think I've ever grilled brats. Just never crossed my mind. Costco had a bunch so I bought a package. Tentative plan: 
Grill the brats raised direct a few minutes per side. Brown but don't burst skin 
Take sliced onions, bell peppers, and sauerkraut and put in an aluminum tray along with beer and brats. Lightly tent with foil, on the grill for 20-25 minutes
Serve on a brioche bun 


Any feedback or thoughts on that method? 

lousubcap

More info than you likely need but check this out:  FWIW-
Re: Bratwurst what's the best way? 
Edit to remove the large white space in the original comment.  

FanOfFanboys

Peppers and onions ready. Will slow simmer on the grill. Will do brats just on the grill. I think I'll skip the sauerkraut this time. 

RyanStl

FanOfFanboys said:

Peppers and onions ready. Will slow simmer on the grill. Will do brats just on the grill. I think I'll skip the sauerkraut this time. End qoute


I've grilled then slow simmered like this in beer, onions, and apples. Tastes so good

Langner91

I like to grill the brats to finish raised direct. I am careful not to burst them, but it happens.

I don't like the consistency if they are cooked in liquid.  I will let them hang out in butter, onions, and beer after they are cooked if I am feeding a bunch of people and want to keep them warm.

Good eating awaits you!

4TheGrillOfIt

I cook my brats around the perimeter of the Egg away from the direct fire at around 300 degrees and then direct at about 400 until they color up.  I think the low and slow along with the direct grilling keeps that easy bite through snap on the brat casing.

pgprescott

FanOfFanboys said:

Peppers and onions ready. Will slow simmer on the grill. Will do brats just on the grill. I think I'll skip the sauerkraut this time. 

😳😳😳😳😳😳😳

UncleKeith

FanOfFanboys said:

Somehow I don't think I've ever grilled brats. Just never crossed my mind. Costco had a bunch so I bought a package. Tentative plan: 
Grill the brats raised direct a few minutes per side. Brown but don't burst skin 
Take sliced onions, bell peppers, and sauerkraut and put in an aluminum tray along with beer and brats. Lightly tent with foil, on the grill for 20-25 minutes
Serve on a brioche bun 


Any feedback or thoughts on that method? 

Overall a good approach. Ditch the brioche bun. I’m in the Melissa Cookston camp of if it’s not on a white bread it’s not bbq. And I highly doubt you’ll see many brioche buns at the tailgate’s at Lambeau Field

pgprescott

UncleKeith said:

FanOfFanboys said:

Somehow I don't think I've ever grilled brats. Just never crossed my mind. Costco had a bunch so I bought a package. Tentative plan: 
Grill the brats raised direct a few minutes per side. Brown but don't burst skin 
Take sliced onions, bell peppers, and sauerkraut and put in an aluminum tray along with beer and brats. Lightly tent with foil, on the grill for 20-25 minutes
Serve on a brioche bun 


Any feedback or thoughts on that method? 

Overall a good approach. Ditch the brioche bun. I’m in the Melissa Cookston camp of if it’s not on a white bread it’s not bbq. And I highly doubt you’ll see many brioche buns at the tailgate’s at Lambeau Field

You’d be surprised at what is served in the parking lot at Lambeau. They ain’t all roughing it. 

Foghorn

Langner91 said:

I like to grill the brats to finish raised direct. I am careful not to burst them, but it happens.

I don't like the consistency if they are cooked in liquid.  I will let them hang out in butter, onions, and beer after they are cooked if I am feeding a bunch of people and want to keep them warm.

Good eating awaits you!

This.  I've never understood why cooking a brat in a liquid that would take flavor out of the brat was a good idea.  Do people drink that warm beer that now has brat spices in it?  Like @Langner91 said, it is a reasonable way to keep them warm and moist while they are waiting to be served, but that's about it - at least for me.

FanOfFanboys

Foghorn said:

Langner91 said:

I like to grill the brats to finish raised direct. I am careful not to burst them, but it happens.

I don't like the consistency if they are cooked in liquid.  I will let them hang out in butter, onions, and beer after they are cooked if I am feeding a bunch of people and want to keep them warm.

Good eating awaits you!

This.  I've never understood why cooking a brat in a liquid that would take flavor out of the brat was a good idea.  Do people drink that warm beer that now has brat spices in it?  Like @Langner91 said, it is a reasonable way to keep them warm and moist while they are waiting to be served, but that's about it - at least for me.

I did save that and use it, along with bone broth, to make rice!

littlerascal56

When I do brats, it’s usually for a group.  Grill them at 300 for 45 minutes. Then throw in a bath of beer & onions, till everyone is ready to eat.  Have rave reviews! 

JonWesson

littlerascal56 said:

When I do brats, it’s usually for a group.  Grill them at 300 for 45 minutes. Then throw in a bath of beer & onions, till everyone is ready to eat.  Have rave reviews! 

@littlerascal56