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Brats and polish kielbasa's

awm
awm Posts: 181
in EggHead Forum
Just bought a pack of both fresh from the butcher shop. I usually just throw brats on direct till there done. Does anybody have any tips that I could do different.
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Comments

  • Tjcoley
    Tjcoley Posts: 3,551
    If smoked (fully cooked) I like the kielbasi done indirect, 350 until hot (about 125 - 130.  If you want something different than with sauerkraut, slice it about 3/4 in thick and drizzle it with honey.  Great appetizer. 
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • stevesails
    stevesails Posts: 990
    edited May 2014
    I love fresh kielbasa on the egg. 350. High in dome indirect. Don't pierce the skin. The best. At Easter mil brought two rings. One for me to cook and one boiled for an hour and heated in oven. I am sure you know which one I liked better. Amazing how much flavor gets boiled out. Those are potato in the foil and asparagus. I love my xl
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    XL   Walled Lake, MI

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  • DMW
    DMW Posts: 13,836
    I like to put a bed of sauerkraut in a CI skillet and put the brats on the kraut. Cook til IT is close to done, then take out and place directly on the grid to brown over direct heat, turning to brown all sides.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • hapster
    hapster Posts: 7,503
    I usually do them in the DO with some kraut and a can of Guinness
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

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