Cooking brats and Italian sausages...

Unknown

I picked up some brats and sausages today at Publix and I'm planning on egging them tonight. I've never done them on the Egg. Any suggestions or tips? I've done em on a regular grill many times with decent results. Should I boil them first? What temp? Direct or indirect? Any help would be appreciated. Thanks

Legally Blind Egghead

ATLBuckeye,
WOW, that is exactly what I'm making tonight! [p]I cook direct on raised grid at around 300-325. I usually simmer in beer and onions first but after hearing Dr BBQ's advice I am going to bathe them in beer and onions afterwards. [p]Sometimes I even coat Brats with mustard and rub but you don't have to if you don't want. Or try it on some and see which way you prefer.[p]The Italian sausages will grill the same way.[p]I will cook the onions in a pan on the lower grid and add some beer when onions are cooked (not carmalized). Then the Brats will take a nice bath in that and will be eaten whenever people are ready.[p]Enjoy[p]Joey[p]P.S. If you decide to simmer in beer first, use lots of onions and don't boil to high, just simmer.

Smokin' Todd

ATLBuckeye,
Excelling choice. Sausages are so easy to do and absorb a great smoke flavor.
I smoke mine at 250 indirect(direct if using a raised grid)for an hr and finish grilling at about 400 for about 10 minutes. So many ways to do them, hard to screw up, and everybody likes 'em.
Good luck.
ST

tach18k

ATLBuckeye,
I did mine monday, came out great, direct but very high off the lump.

smoking paul

tach18k,
I'm a new BGE owner.....What does "off the lump" mean??[p]Thanks

Haggis

Paul,[p]In this case I think it means that you should not put the food down low in the Egg where it gets the intense heat. Using a raised grid lets it cook a little slower without risk of overcooking or burning.