Beer Brats, How to make?
- Thread starter TallBill
- Start date
GagHalfrunt
Lifer
- Apr 19, 2001
- 25,284
- 1,997
- 126
Backwards.
Start by simmering them in beer and onions for a couple of hours, then a quick hit on the grill at the end for that nice charcoal taste. Cook gently, you don't want to boil them and you don't want to get them on the grill for too long because that would split the skin. The only good brat is one where the skin is completely intact.
I was trying to remember how my dad goes about doing it... And after reading your response, he definitely does the same as you've pointed out. I'm not quite 21 (3 months shy) and so I haven't had the chance to make them on my own, however, once I am 21, you can be sure the only brats I'll be making are beer brats.
GagHalfrunt
Lifer
- Apr 19, 2001
- 25,284
- 1,997
- 126
Yep. They're better if you do it really low and slow so that the brats and onions stew in the beer as long as possible. The longer they take the better they taste. You can do it hotter so they take less time. Get the beer temp somewhere above a simmer and below a boil and you should be fine. If you have real brats they're raw and need to be cooked well before serving. You're looking for an internal temp about 165
Kelemvor
Lifer
- May 23, 2002
- 16,928
- 8
- 81
Make sure you poke holes in them with a fork so the beer can really get inside. Stick them in a huge pot on the stove and vook them up. THen grill them.
When you're done grilling, you could drop them into another hot container of beer to keep them warm But normally it's better to just eat them right off the grill.
When you're done grilling, you could drop them into another hot container of beer to keep them warm But normally it's better to just eat them right off the grill.
Born2bwire
Diamond Member
- Oct 28, 2005
- 9,840
- 6
- 71
Bill Brasky
Diamond Member
- May 18, 2006
- 4,324
- 1
- 0
Born2bwire
Diamond Member
- Oct 28, 2005
- 9,840
- 6
- 71
This is coming from a Wisconsinite no less! That's it, there is no longer anything redeemable about that state.
kage69
Lifer
- Jul 17, 2003
- 30,673
- 45,750
- 136
This is how I've been doing them for the last 10yrs or so, and I always have guests raving about them.
First, get good brats (duh). Look for small town butchers or private farms that produce their own if you can, I think they're way better than what you normally find in common main stream grocery stores.
I fill up my largest stock pot 3/4s of the way with a good pilsner or lager. I hear Sam Adam's Light is a great choice specifically, although I tend to opt for something cheaper and apply that extra expense on the meat. Coors Light has worked fine for me in the past.
That goes on my grill's side burner to warm up while I start slicing a large white onion up - no need to get fancy, just make onion rings so to speak and let'em swim. You can also throw in a clove of garlic or your favorite pepper sliced in half if you're feeling adventurous, but I think the plain onion way is better.
Once the beer -n- onions isn't cold anymore, I drop in the brats and let them SIMMER, for about an hour or so. You can tell they're ready for 'The Inquisition' (which no one expects...) once they've started to plump up a bit. They and onions both will change color a little once they've reached simmer temperature all the way through.
As far as the grill goes, I don't do them on direct heat. A brat isn't supposed to be charred or pierced, and I can't stress that latter enough. Dry meats, in general = bad. We want the juices to stay put. I heat one side of my grill, and cook them on the unheated side but near the heated side, if that makes sense. When they plump to the point they look like they might start splitting or flat-out burst, they're ready.
Break out the buns, brown mustard, sauerkraut, and what remains of the beer supply.
Providing no one breaks out ketchup or starts poking holes in casings, you should be happy. Bon chance , bon appetite!
First, get good brats (duh). Look for small town butchers or private farms that produce their own if you can, I think they're way better than what you normally find in common main stream grocery stores.
I fill up my largest stock pot 3/4s of the way with a good pilsner or lager. I hear Sam Adam's Light is a great choice specifically, although I tend to opt for something cheaper and apply that extra expense on the meat. Coors Light has worked fine for me in the past.
That goes on my grill's side burner to warm up while I start slicing a large white onion up - no need to get fancy, just make onion rings so to speak and let'em swim. You can also throw in a clove of garlic or your favorite pepper sliced in half if you're feeling adventurous, but I think the plain onion way is better.
Once the beer -n- onions isn't cold anymore, I drop in the brats and let them SIMMER, for about an hour or so. You can tell they're ready for 'The Inquisition' (which no one expects...) once they've started to plump up a bit. They and onions both will change color a little once they've reached simmer temperature all the way through.
As far as the grill goes, I don't do them on direct heat. A brat isn't supposed to be charred or pierced, and I can't stress that latter enough. Dry meats, in general = bad. We want the juices to stay put. I heat one side of my grill, and cook them on the unheated side but near the heated side, if that makes sense. When they plump to the point they look like they might start splitting or flat-out burst, they're ready.
Break out the buns, brown mustard, sauerkraut, and what remains of the beer supply.
Providing no one breaks out ketchup or starts poking holes in casings, you should be happy. Bon chance , bon appetite!
Marinski
Golden Member
Just to throw into the mix here, I've vaccum sealed brats in beer before for about 4 days in the fridge. The come out just as awesome.
GagHalfrunt
Lifer
- Apr 19, 2001
- 25,284
- 1,997
- 126
That certainly wouldn't hurt them any.
The important thing is to keep the skin intact. That means cooking slowly by simmering and NEVER EVER pierce the skin. The minute anyone suggest piercing the skin on a brat you must ignore everything that person says about food for all eternity.
eplebnista
Lifer
- Dec 3, 2001
- 24,123
- 36
- 91
TRENDING THREADS
-
Discussion Zen 5 Speculation (EPYC Turin and Strix Point/Granite Ridge - Ryzen 9000)- Started by DisEnchantment
- Replies: 24K
-
Discussion Intel Meteor, Arrow, Lunar & Panther Lakes Discussion Threads
- Started by Tigerick
- Replies: 21K
-
Discussion Intel current and future Lakes & Rapids thread- Started by TheF34RChannel
- Replies: 23K
-
-
Facebook
Twitter