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Beer Brats

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BoiseBGE
BoiseBGE Posts: 11
in EggHead Forum
Reading over a bunch of recipes on here to get some ideas, I came up with my own idea and will post how it works out. 
I am a big fan of reverse sear steaks, pork, etc. However my idea for this cook is as follows:
350 indirect with a CI pan while coming to temp and cherry wood. Add butter and duck fat, add bell pepper, onion, salt, pepper and brats. Get a good quick sear and then add the beer while lowering the temp and simmer. Let cook and reduce. At the end, pull the brats and put back on the grill to dry the outside out just a touch while putting in more butter and kraut to warm up. Probably pull both after 10 minutes and serve. I like a little toast to the buns so will put on about the same time. 
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  • BoiseBGE
    BoiseBGE Posts: 11
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    Turned out good. A couple of changes and I will post some pictures tomorrow. 
    I should have started out direct and then went indirect after getting the sear I was looking for. I also realized that if I put the butter in with the duck fat, that the butter would burn or brown more than I would want so I put that in at the end of the browning/caramelization of the onions. Didn’t turn out exactly the way I wanted but was style good. I think a few tweaks including the ones mentioned above might get it to the exceptional range I strive for. 
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  • shtgunal3
    shtgunal3 Posts: 5,667
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    Thank you for sharing.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • lkapigian
    lkapigian Posts: 10,779
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    Thanks for sharing ! Cooking sausage correctly can be harder than making them and there are a ton of methods ....im a fan of bringing them up to temp sow and gentle , you don't want to render the fat out which can lose the bind and juicyness and leave you with a dry crumbly sausage , a quick sear @ the end will give you that snap and not leave you with a chewy skin

    This is one protein where a good instant read thermometer really helps ...and try and poke in the end of the sausage as to not lose the fat....160 done , it can get therecquick over a hot fire 

    Looking forward to your pictures 
    Visalia, Ca @lkapigian
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  • Photo Egg
    Photo Egg Posts: 12,110
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    Mattman3969 said:
    I’m a convert to the method @lkapigian just described.  These were cooked indirect 


    And then taken to a small picnic at the park for a sear 

    Love that last photo! Excellent
    Thank you,
    Darian

    Galveston Texas
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  • ShadowNick
    ShadowNick Posts: 533
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    I’m a big fan of pouring a bottle of cheap beer and and my selected seasonings into a pot, boiling it down to about 1/2 or 1/3, tossing in some xanthan gum to thicken it, and basting it on the brats while they are grilling on low indirect heat.

    Sous Vide at 150 for an hour then finishing in a skillet is killer too.
    Pentwater, MI
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  • KentuckyJed
    KentuckyJed Posts: 2
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     Looks and sounds good. I have also tried a simple trick with beer brats and that is to brown them on the egg then take them off and put in a pot with beer and red pepper flakes then gently boil until done. Nice spicy beer flavor. Simple yet effectively good especially if you are making a lot.
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