Beer Brats, How to make?

[sactoking]

Bah, Paula Deen is about as unknowledgeable as Racheal Ray or Emeril, just not quite as annoying.

 

[spidey07]

Sautee onions in skillet, poor good dark beer in skillet. Poach brats for a bout 15-20 minutes. DO NOT BOIL!!!!! You want the water around 140-160 degrees or just warm enough that a wisper of steam is coming off. Then finish on the grill turning frequently.

 

[waggy]

Originally posted by: sactoking
Bah, Paula Deen is about as unknowledgeable as Racheal Ray or Emeril, just not quite as annoying.

to be fari Paula does know a lot. just not about BBQing.


i usually get the beer hot throw in onions and throw in brauts for about 30min-2 hours.

then put on the grill.


Also keep the beer/onion stuff. when teh brauts are done you can throw the done ones in it and they will stay warm! then take out and eat.

 

[funkymatt]

^^ what they said. nothing more satisfying than that pop when you take a bite.

 

[miketheidiot]

Originally posted by: spidey07
Sautee onions in skillet, poor good dark beer in skillet. Poach brats for a bout 15-20 minutes. DO NOT BOIL!!!!! You want the water around 140-160 degrees or just warm enough that a wisper of steam is coming off. Then finish on the grill turning frequently.

i don't know if dark ber is really the flavor that i woudl look to for beet brats, something more like a pale ale or lager sounds better.

 

[spidey07]

Originally posted by: miketheidiot

Originally posted by: spidey07
Sautee onions in skillet, poor good dark beer in skillet. Poach brats for a bout 15-20 minutes. DO NOT BOIL!!!!! You want the water around 140-160 degrees or just warm enough that a wisper of steam is coming off. Then finish on the grill turning frequently.

i don't know if dark ber is really the flavor that i woudl look to for beet brats, something more like a pale ale or lager sounds better.

Well then try a beet beer. Should suit your tastes.

I'm sure it all personal preference anyway. I've found the bolder the beer, the more flavor you get. Keep stouts out of it though.

 

[GagHalfrunt]

Originally posted by: miketheidiot

Originally posted by: spidey07
Sautee onions in skillet, poor good dark beer in skillet. Poach brats for a bout 15-20 minutes. DO NOT BOIL!!!!! You want the water around 140-160 degrees or just warm enough that a wisper of steam is coming off. Then finish on the grill turning frequently.

i don't know if dark ber is really the flavor that i woudl look to for beet brats, something more like a pale ale or lager sounds better.

You can go with dark beer without fear. The brats get a little flavor from the beer, but not all that much. They won't wind up tasting like the beer no matter what you use. I, and many other brat lovers, use stronger beers precisely because the brats pick up so little of the character.

 

[aloser]

1) Get grill
2 & 3) Get Brats & Beer; no particular order
4) Soak brats in beer for desired length of time
5) Start grill
6) Place brats on grill
7) ???
8) Eat brats
9) Profit!

(Wisconsinites invented the process; if you don't follow these steps, you're doing it wrong )

 

[AmigaMan]

damn, I have been doing it bassackwards all along. While I did cook them at a low low temp on the grill, they always stayed on until they split because I wanted to make sure they were done. Then I soaked them in boiling beer after they're done. They don't taste bad at all, but they are a little dry.

 

[miketheidiot]

Originally posted by: GagHalfrunt

Originally posted by: miketheidiot

Originally posted by: spidey07
Sautee onions in skillet, poor good dark beer in skillet. Poach brats for a bout 15-20 minutes. DO NOT BOIL!!!!! You want the water around 140-160 degrees or just warm enough that a wisper of steam is coming off. Then finish on the grill turning frequently.

i don't know if dark ber is really the flavor that i woudl look to for beet brats, something more like a pale ale or lager sounds better.

You can go with dark beer without fear. The brats get a little flavor from the beer, but not all that much. They won't wind up tasting like the beer no matter what you use. I, and many other brat lovers, use stronger beers precisely because the brats pick up so little of the character.

thats why i mentioned pale ales, lagers, yes, are pretty weaksauce

 

[miketheidiot]

Originally posted by: AmigaMan
damn, I have been doing it bassackwards all along. While I did cook them at a low low temp on the grill, they always stayed on until they split because I wanted to make sure they were done. Then I soaked them in boiling beer after they're done. They don't taste bad at all, but they are a little dry.

...

epic fail?

 

[sjwaste]

Originally posted by: spidey07
Sautee onions in skillet, poor good dark beer in skillet. Poach brats for a bout 15-20 minutes. DO NOT BOIL!!!!! You want the water around 140-160 degrees or just warm enough that a wisper of steam is coming off. Then finish on the grill turning frequently.

Now you have me wondering, I wonder what sous vide brats would taste like, not to mention the texture.

I might have to vac up some brats with some beer, onions, and hot pepper and give it a go.

 

[spidey07]

Originally posted by: AmigaMan
damn, I have been doing it bassackwards all along. While I did cook them at a low low temp on the grill, they always stayed on until they split because I wanted to make sure they were done. Then I soaked them in boiling beer after they're done. They don't taste bad at all, but they are a little dry.

ok - I hope you're kidding. If you're not then take care to cook some good brats.

Needless to say a brat should explode in your mouth with a flavor, snap and more moisture than your tongue knows what to do with that can't be described.

1) Don't you dare break the casing, if you do the heat is too high
2) If grilling, cook over medium heat AT MOST. No matter if you poach them in beer or not you CANNOT break the casing. turn the brats every two minute or however you know your grill and the heat. If they are spewing juice, you broke the casing - that means you didn't turn them enough or your heat is too high.
3) Did I mention not to break the casing?

Make sure you are purchasing uncooked brats. If you poach them as described above in beer they are mostly cooked through (in fact as suggested you can poach them for longer but you can and will overdo them if you're not careful) and the grill just gives them some snap/carmalization on the casing.

Good luck and practice makes perfect.

 

[Cienja]

boil in GOOD beer with some onions and garlic, then, after they are cooked, grill for a crispy skin... mmmmmmm

 

[seemingly random]

Originally posted by: sactoking
Bah, Paula Deen is about as unknowledgeable as Racheal Ray or Emeril, just not quite as annoying.

Doesn't she use ketchup a lot? Don't know of any self-respecting cooks that use it.

 

[MovingTarget]

Bring to a boil in dark beer and about 2 sticks of butter. Turn down to simmer for around 2 hours while you watch the game. Throw on charcoal grill turning semifrequently but without piercing. Mmmmmm.....

 

[soonerproud]

Originally posted by: TallBill

Hmm, I don't have hours to simmer, will they still pick up extra flavor in like 30 minutes?

Yes they will. The trick is to bring them to a boil and immediately reduce the heat to medium for 30 minutes. Then either grill them or if you do not have a grill and like crunchy skins, just brown them in a skillet on medium high.

These brats will be just as flavorful and juicy as the slow cooked ones as long as you do not exceed the 30 minutes I recommend and do not prick the skin.

Edit:

If you find the time to cook them a couple hours at a slow simmer, the better. Instead of reducing to a medium heat, reduce the temp to low.

 

[soonerproud]

Originally posted by: Kelemvor
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.

Bad advice.

The worst thing you can do is prick the skin and let all the juices escape especially when they are fresh from the pot or grill. The beer will still get in and flavor them from the ends, so poking holes in them is not necessary.

<--- Bratmaster in my house!

 

[Elstupido]

Slice up two green peppers and two onions and 3 to 4 beers or more in a large pot. Bring to a simmer and add your uncooked brats, cook for as long as you like, really good in a crock pot.

When nice and saturated, go ahead and grill them on the bbq. slow is best.

 

[soonerproud]

Originally posted by: GagHalfrunt

Originally posted by: MrLee
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.

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.

:thumbsup:

 

[aloser]

Originally posted by: soonerproud

Originally posted by: Kelemvor
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.

Bad advice.

The worst thing you can do is prick the skin and let all the juices escape especially when they are fresh from the pot or grill. The beer will still get in and flavor them from the ends, so poking holes in them is not necessary.

<--- Bratmaster in my house!

If you're not a Wisconsinite, you ought to be; I hereby grant you Honorary Wisconsinite status. If you are, then there's no need to be granted "honorary" status.

Breaking a brat is epic fail.

 

[Howard]

Originally posted by: Kelemvor
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.

Piercing the casing lets more of the fat juice out

Honestly, I don't taste too much of a difference between beer and water for brats... though if I use water I add some black peppercorns and a bay leaf.

 

[Scarpozzi]

I recommend Budweiser or Coors.

Boil or simmer with chopped onions for about 10 minutes. Then finish on the grill. Take the beer you boiled them in and pour out all but half a cup. Add this to your sour kraut. I recommend buying Kraut already made from Hebrew National if you can. They sell it in bags in the hot dog section. It's better than the canned stuff for some reason.

Once you heat your kraut and finish the grilling, you're good to go. Serve with pumpernickel bread or on a hot dog bun.

 

[AmigaMan]

Originally posted by: spidey07

Originally posted by: AmigaMan
damn, I have been doing it bassackwards all along. While I did cook them at a low low temp on the grill, they always stayed on until they split because I wanted to make sure they were done. Then I soaked them in boiling beer after they're done. They don't taste bad at all, but they are a little dry.

ok - I hope you're kidding. If you're not then take care to cook some good brats.

Needless to say a brat should explode in your mouth with a flavor, snap and more moisture than your tongue knows what to do with that can't be described.

1) Don't you dare break the casing, if you do the heat is too high
2) If grilling, cook over medium heat AT MOST. No matter if you poach them in beer or not you CANNOT break the casing. turn the brats every two minute or however you know your grill and the heat. If they are spewing juice, you broke the casing - that means you didn't turn them enough or your heat is too high.
3) Did I mention not to break the casing?

Make sure you are purchasing uncooked brats. If you poach them as described above in beer they are mostly cooked through (in fact as suggested you can poach them for longer but you can and will overdo them if you're not careful) and the grill just gives them some snap/carmalization on the casing.

Good luck and practice makes perfect.

well the wife is going away next week with the kids to see their grandmother, so it looks like daddy will be making some beer brats THE RIGHT WAY! Let's see, I'll get some Sam Adams and some of the good brats they have at Costco. Some nice fat white onions from the farmers stand near my house, a package of hoagie buns, some sour kraut, and some spicy mustard (any recommendations?).

 

[IronWing]

I am a cheesehead from a long line of cheeseheads. That ain't juice in there so pierce the skins to let the fat out. Just don't grill too long. Also, one can brown in a skillet or even roast in an oven after boiling, just don't overdo it.