Grilling Brats - need good quick recipe
- Thread starter D-Rock
- Start date
I have poked some holes in mine with a fork boiled them in some Lineys Red then put them on the grill. I am not a fan of onions, but I am sure you can grill some up and put them on the Brat.
Bratwurst
1 can beer
1 1/2 c. water
1 c. ketchup
Grill bratwurst over medium heat, turning occasionally, for about 20 minutes. Combine beer, water and ketchup in large saucepan. Simmer the grilled brats in beer mixture for 15 to 30 minutes.
1 can beer
1 1/2 c. water
1 c. ketchup
Grill bratwurst over medium heat, turning occasionally, for about 20 minutes. Combine beer, water and ketchup in large saucepan. Simmer the grilled brats in beer mixture for 15 to 30 minutes.
6 bratwursts
20oz. light beer
one medium onion
seasoned pepper
3 peeled and sliced garlic cloves
Put bratwursts in pot to size, pour in beer, chopped onion, pepper, and garlic and bring to a slow boil for 20 minutes.
Remove and grill on low flame heat until browned. You must turn reguarly to prevent burning.
20oz. light beer
one medium onion
seasoned pepper
3 peeled and sliced garlic cloves
Put bratwursts in pot to size, pour in beer, chopped onion, pepper, and garlic and bring to a slow boil for 20 minutes.
Remove and grill on low flame heat until browned. You must turn reguarly to prevent burning.
D-rock, i am not a big fan of brats, have tried to cook them on 2 different occasions and the out come in my opinion was not very good. Maybe i just didn't know what i was doing, was told to boil them in beer and onions for about 30 minutes before putting them on the grill over low heat. This recipe was told to me by 2 gals i met from green bay, whisky. Maybe they are still laughing at me because i thought they were the worst thing i have eaten to date. Someone might know more about this as to how the right way to cook them and make them taste good. I will stick with the good ole country sausage we make here in texas until i find out better.
GL
K-LINE
ps- i threw them out to my dogs and after he ate 1 he immediatly licked his ass to get the taste out his mouth. :mj07: :shrug:
GL
K-LINE
ps- i threw them out to my dogs and after he ate 1 he immediatly licked his ass to get the taste out his mouth. :mj07: :shrug:
INGREDIENTS:
* 8 bratwurst or other fresh sausage links
* 3 medium green bell peppers
* 2 medium red bell peppers
* 1 large onion, sliced
* 1 (16 oz.) can chunk pineapple, drained
PREPARATION:
Brown bratwurst; cut into bite-size pieces. Cover and cook sausage and bbq sauce in a slow cooker on LOW for about 3 hours. Add peppers, onion and pineapples to slow cooker. Stir occasionally and cook until peppers are tender, about 3 hours longer
* 8 bratwurst or other fresh sausage links
* 3 medium green bell peppers
* 2 medium red bell peppers
* 1 large onion, sliced
* 1 (16 oz.) can chunk pineapple, drained
PREPARATION:
Brown bratwurst; cut into bite-size pieces. Cover and cook sausage and bbq sauce in a slow cooker on LOW for about 3 hours. Add peppers, onion and pineapples to slow cooker. Stir occasionally and cook until peppers are tender, about 3 hours longer
How To Cook Bratwurst
As with all cooking, the key is to use quality ingredients and proper technique. Buy good brats. Care about what you're doing. Pay attention to the details.
One important point - don't ever boil bratwurst! You may see recipes that call for parboiling or boiling. What they mean to (or ought to) say is simmered in beer or water, usually with chopped onion added. Simmering means bringing the liquid to the temperature at which steam rises from the surface, but not so hot that it bubbles. Boiling will cause the casings to burst.
Also, you may see or hear the term "brat fry". The term is technically a misnomer. Bratwurst can be pan fried, and you may see recipes that call for it. Nevertheless, at a Wisconsin "brat fry", the bratwurst are cooked on a grate over charcoal, usually on a kettle grill.
Authentic bratwurst is a fresh sausage which must be cooked thoroughly before eating. You may see pre-cooked bratwurst for sale - they do not look, feel, or taste like fresh bratwurst.
As with all cooking, the key is to use quality ingredients and proper technique. Buy good brats. Care about what you're doing. Pay attention to the details.
One important point - don't ever boil bratwurst! You may see recipes that call for parboiling or boiling. What they mean to (or ought to) say is simmered in beer or water, usually with chopped onion added. Simmering means bringing the liquid to the temperature at which steam rises from the surface, but not so hot that it bubbles. Boiling will cause the casings to burst.
Also, you may see or hear the term "brat fry". The term is technically a misnomer. Bratwurst can be pan fried, and you may see recipes that call for it. Nevertheless, at a Wisconsin "brat fry", the bratwurst are cooked on a grate over charcoal, usually on a kettle grill.
Authentic bratwurst is a fresh sausage which must be cooked thoroughly before eating. You may see pre-cooked bratwurst for sale - they do not look, feel, or taste like fresh bratwurst.
c20916 said:
Typical Bear fan screwing up a Wisconsin favorite! :mj07: :scared Sorry C20, but I couldn't resist... j/k
Never, NEVER poke holes in a bratwurst! The whole idea is to cook them slow on the grill so they do not split, or burst. They tend to dry out and become rubbery and chewy, think of your Mom's porkchops over cooked :cursin: :mj21:
Then, simmer in beer, onions, and spices to your liking for 1/2 hour or longer. For me, best served with grilled onions, and a little saurkraut with good mustard.
Now different kinds of Brats..........thats a whole nother thread :mj14:
Franky
grill them over medium heat. I turn mine with my fingers, and I can tell when they are done by the firmness. Soak them in a beer/water/onion mixture and put that over low heat on the stove. Yummy.
Damn reading all these recipes has got me hankering for some Brats. Guess I better fire up the grill. Thanks guys. Like mine with onions and red pepers and mustard. Oh and of course several Budweisers. YUMMY
GL
K-LINE
ps- i threw them out to my dogs and after he ate 1 he immediatly licked his ass to get the taste out his mouth. :mj07: :shrug:[/QUOTE] :mj07: :mj07: :mj07: :clap:
K-LINE
ps- i threw them out to my dogs and after he ate 1 he immediatly licked his ass to get the taste out his mouth. :mj07: :shrug:[/QUOTE] :mj07: :mj07: :mj07: :clap:
dawgball said:
Note to self...do not use Busch lite. Curses!
Seriously though, nothing goes better w/some brats than a few baby back ribs. 2 hrs, at 225 degrees, after the racks soak in some beer (pref something heavy), then slap a dry rub on, throw them on the grill, and coat 'em with some bbq sauce, (pref homemade), and rinse them with about 35 ice cold ones. GOOOOOD STUFF.
My two Brats are 8 and 5...............Never thought about grilling them, usually just give them time outs :brows:
hogman14 said:
Hog,
Let me get this right..........soak(cook)? the ribs in beer for 2 hrs at 225?
Never done that before
Definetly going to give that a try, going to the store now! :clap:
use indirect heat method to cook sausages on grill---put them over a drip pan, not the coals, and slow cook/smoke them an hour or so. Wonderful!
The best 'cue in Memphis is Cozy Corner .
and Interstate BBQ.
I think they are a small step above Rendezvous Ribs and A&R.
The best 'cue in Memphis is Cozy Corner .
and Interstate BBQ.
I think they are a small step above Rendezvous Ribs and A&R.
Franky-
I marinate them, and let them soak for about 1 hr or so, then cook them. You can beer baste them, but the flavor will already be there, w/the fat and all. Meat will fall off the bone.
dawg - yeah, you can find some places w/good dry rubs around here, or just order
I marinate them, and let them soak for about 1 hr or so, then cook them. You can beer baste them, but the flavor will already be there, w/the fat and all. Meat will fall off the bone.
dawg - yeah, you can find some places w/good dry rubs around here, or just order
