Brat Bath


Hats off to Meathead and his site Amazing Ribs.  This recipe is copied verbatim from that site because the words are just perfect and couldn’t be said better.

A note to cheeseheads. I am really tired of your lovenotes telling me that one should never puncture a brat, that it is a sin and I am an idiot. You are right, puncturing a grilling brat lets the moisture and fats out. A sin. I get it.But when you simmer it in beer, not much beer can get through the casing. The casing is hog guts. It’s not very porous or every time a hog took a drink it would seep into his abdominal cavity. If you puncture the casing, beer is then in direct contact with the meat and that allows more opportunity for flavor. For this “unorthodox” brat tub, we want a little meat juices and fats to come out and flavor the sauce, and we want the sauce to make contact with the stuffing. About the buns. In Wisconsin they sell “sausage rolls” or “sausage buns” which are thicker, firmer, and have a more substantial crust than a hot dog bun. They make a diff.
Now stop bugging me.

— Meathead

IMG_20150525_174208-01-01

Use These…
  • 6 brats
  • 6 nice buns (try for something better than pasty hot dog buns)
  • 2 (12 ounce) bottles of regular American lager beer, like Old Milwaukee, nothing fancy
  • 1 (12 ounce) bottle high quality German beer
  • 2 medium onions, sliced in half rings
  • 2 tablespoons butter
  • 1/2 cup ketchup
  • 1/4 cup Dijon-style mustard
  • 1/4 teaspoon hot pepper sauce

 

Do This…

Set up the grill for 2-zone cooking.

Open the high quality beer and drink it while cooking. This is the way it is done in Wisconsin.

IMG_20150525_183643-01

As you can see, I left these on a bit too long. Must have been the beer.

Most brats come curved. Bend and flex them so they are close to straight. Grill them over high heat just enough to get some brown onto the skin. Just a minute or so on each side. No need to cook them through at this time.

IMG_20150525_183623-02

Use a pot or pan (you can use a disposable aluminum pan) for the brat tub. Dump in the butter, hot sauce, ketchup, mustard, onions, and 2 bottles of American lager. Stir. Put the hot tub on the hot side of the grill or if you have a fancy side burner you can use that. Cook it down to a gloppy sauce. This will take 20 to 30 minutes.

IMG_20150525_183809-01

Broken Brat! Arrrrgh!

Turn the heat to low, slip the brats into the tub and poke each one 4 to 6 times with a fork so some fat and flavor will drain into the sauce and so the sauce can get in. Simmer for 10 minutes, turn them over and simmer 10 minutes more. Be careful not to boil them or they may burst.

Open the buns and place them cut side down on the indirect side of the grill to warm and toast slightly. Go ahead, butter them first. When the buns are on, do not walk away. They can go from toasted to black in a minute. If a corner does burn, you can scrape it off easily.

IMG_20150525_200456

Serve the brats on the buns with the onions and the sauce. Not too much sauce, you want to taste the brats. Serve World’s Easiest Potato Salad or German Potato Salad on the side. Serve warm sauerkraut with caraway seeds on the side too. Or heap them on top of the brat. And don’t forget the beer. Put extra brats back in the sauce on a warm part, but not hot part of the grill.

Brat Bath

Use These…
  • 6 brats
  • 6 nice buns (try for something better than pasty hot dog buns)
  • 2 (12 ounce) bottles of regular American lager beer, like Old Milwaukee, nothing fancy
  • 1 (12 ounce) bottle high quality German beer
  • 2 medium onions, sliced in half rings
  • 2 tablespoons butter
  • 1/2 cup ketchup
  • 1/4 cup Dijon-style mustard
  • 1/4 teaspoon hot pepper sauce
IMG_20150525_200456
Do This…
  1. Set up the grill for 2-zone cooking.
  2. Open the high quality beer and drink it while cooking. This is the way it is done in Wisconsin.
  3. Most brats come curved. Bend and flex them so they are close to straight. Grill them over high heat just enough to get some brown onto the skin. Just a minute or so on each side. No need to cook them through at this time.
  4. Use a pot or pan (you can use a disposable aluminum pan) for the brat tub. Dump in the butter, hot sauce, ketchup, mustard, onions, and 2 bottles of American lager. Stir. Put the hot tub on the hot side of the grill or if you have a fancy side burner you can use that. Cook it down to a gloppy sauce. This will take 20 to 30 minutes.
  5. Turn the heat to low, slip the brats into the tub and poke each one 4 to 6 times with a fork so some fat and flavor will drain into the sauce and so the sauce can get in. Simmer for 10 minutes, turn them over and simmer 10 minutes more. Be careful not to boil them or they may burst.
  6. Open the buns and place them cut side down on the indirect side of the grill to warm and toast slightly. Go ahead, butter them first. When the buns are on, do not walk away. They can go from toasted to black in a minute. If a corner does burn, you can scrape it off easily.
  7. Serve the brats on the buns with the onions and the sauce. Not too much sauce, you want to taste the brats. Serve World’s Easiest Potato Salad or German Potato Salad on the side. Serve warm sauerkraut with caraway seeds on the side too. Or heap them on top of the brat. And don’t forget the beer. Put extra brats back in the sauce on a warm part, but not hot part of the grill.

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