Beer Brats

[bearphonium]

I am hosting an Octubafest event this October as a fund raiser for the church where I play handbells. I would like a good, reasonably authentic beer brat suggestion (recipes OK, more of a philosophical suggestion) grill first, simmer second, or simmer first and grill second. I'd also welcome beer suggestions for the simmer.

[opus37]

The world experts on this subject are from Wisconsin. Beer brats is like their state food. What I have learned from the natives is you get a good brat that is the uncooked variety. Then you boil it in beer until it is cooked. It is put on the grill to brown the outside and warm the center. Beer used is usually the cheap stuff because you want to drink to good stuff.

[bort]

The world experts on this subject are from Wisconsin. Beer brats is like their state food. What I have learned from the natives is you get a good brat that is the uncooked variety. Then you boil it in beer until it is cooked. It is put on the grill to brown the outside and warm the center. Beer used is usually the cheap stuff because you want to drink to good stuff.

All correct. The only thing I would add is to use the cheapest beer that you would still reasonably consider consuming on its own. Bratwurst don't want to drink Milwaukee's Best either...

[Mark E. Chachich]

The way that I cook Beer Brats, not traditional but it tastes good.

My wife simmers the Brats in beer (not expensive beer but heed Bort's advice) with onions. This only partially cooks the Brats and we found that this allows the beer to flavor the Brats.

I take the Brats to my Webber Kettle (covered) and cook over a low indirect charcoal fire (built around the edge, not under the meat) with chunks of maple (because I have maple trees) smoking the daylights out of the meat. This takes a fairly long time to get the meat smoked and the proper crispy exterior. I put a smoke ring on the Brats, no smoke ring means that I did not do my job correctly.

I also put serious smoke on hotdogs using the same grilling techniques and get a smoke ring. It takes takes a long time (about 30 min for the hotdogs) but it is worth the effort. Frank (Heavy_Metal) can give you his assessment.

however you cook the Beer Brats enjoy the real tuba food!
Mark

[Heavy_Metal]

The way that I cook Beer Brats, not traditional but it tastes good.

My wife simmers the Brats in beer (not expensive beer but heed Bort's advice) with onions. This only partially cooks the Brats and we found that this allows the beer to flavor the Brats.

I take the Brats to my Webber Kettle (covered) and cook over a low indirect charcoal fire (built around the edge, not under the meat) with chunks of maple (because I have maple trees) smoking the daylights out of the meat. This takes a fairly long time to get the meat smoked and the proper crispy exterior. I put a smoke ring on the Brats, no smoke ring means that I did not do my job correctly.

I also put serious smoke on hotdogs using the same grilling techniques and get a smoke ring. It takes takes a long time (about 30 min for the hotdogs) but it is worth the effort. Frank (Heavy_Metal) can give you his assessment.

however you cook the Beer Brats enjoy the real tuba food!
Mark

Buuuuurrrrrrpppppp!!!!!!!!!!!

[bearphonium]

Thanks to everybody; bloke, I am going to look into that. We have a good local meat shop that does a pretty good brat. I believe I need to do a practice run... or two... or three. I was already planning to both grill and smoke (on the Traeger).

[Mark E. Chachich]

If you are in the Baltimore area and want excellent German sausages try:
Binkert's German Meat Products - Baltimore, MD

Address:
8805 Philadelphia Rd, Baltimore, MD 21237
Phone:(410) 687-5959
Webpage: http://www.binkerts.com" target="_blank

I have had their products and they are superb.
Mark

[bort]

All those years I lived in Baltimore...

...I never knew about that!

Still got them from a butcher, and not the grocery store, but still...!

BTW, I've never been to Joe's recommended store in Wisconsin, but every time that I am in Wisconsin, I'm amazed by the easy access to good cheeses and meats. Even if not "the best" by Joe's standards, I'm willing to think that an average place is still better than what you'll get anywhere else.

That said, I'm glad I don't live in Wisconsin... my weight and my cholesterol would probably both be over 300.

[Big Francis]

Boil the brats in cheap beer until they're cooked. Throw on the grill and get a decent char on them and put them back in the beer bath. All of this can be done a day or two ahead of time. When the time comes to serve, add a can/bag of sauerkraut to the pot and bring up to temp. You'll get a nice bite from the sauerkraut without overpowering the flavor of the brat, even if you add the kraut to the brat when served (think of it as the difference between raw and cooked onions - not a perfect analogy, but it'll do). If you add the kraut too soon (1+hr early), the char on the brat gets soggy and detracts from the texture.

This is convenient because you don't have to worry about grilling the day of and you can spend more time with guests and the brats take care of themselves.

Mustard only, except the kraut. Adding ketchup is for kids.

This works the best for the cheap brats like Johnsonville.

Frank
Born and raised in Wisconsin