Bratsworth grilling suggestions??

Judas Chongo · 08-07-2004, 05:34 PM

i just boil them then put them on the grill for about 20 minutes.
anyone having a certain seasoning they use or anything special?

Nimrod's Son · 08-07-2004, 05:37 PM

I cook brats as far away from the flame as I can after an initial searing, and on as low of a flame as possible. Brats too often at BBQs are undercooked and can make people ill.

As for advice, don't boil them in water. Boil them in beer.

Judas Chongo · 08-07-2004, 05:40 PM

ok .
beer is out.
because they are already boiling in water as we speak.
but if i had of used beer, what would you suggest? ale? lager?
stout? porter?

also, what about seasoning or sauces?

stefanie · 08-07-2004, 05:41 PM

fuck that i just put them on the george foreman.

Nimrod's Son · 08-07-2004, 05:42 PM

Quote:

Originally posted by Judas Chongo
ok .
beer is out.
because they are already boiling in water as we speak.
but if i had of used beer, what would you suggest? ale? lager?
stout? porter?

also, what about seasoning or sauces?

When you're cooking with beer, I'd go for something strong tasting (no Miller Lite, thanks). Probably a porter.

You can't really "season" a brat.. at least in my experience. My sauces usually involve mustard and beans... so I'm not much help there.

Judas Chongo · 08-07-2004, 06:02 PM

how about sauerkraut?

but i use Montreal Steak seasoning.

awesome stuff.

i dont think i would want to boil them in some MGD or Budweiser..no. I would think a brown ale would be right. something like that sounds good. or maybe a wheat porter.

Nimrod's Son · 08-07-2004, 06:03 PM

Quote:

Originally posted by Judas Chongo

i dont think i would want to boil them in some MGD or Budweiser..no. I would think a brown ale would be right. something like that sounds good. or maybe a wheat porter.

Yeah, that's probably about right. You may also want to poke tiny forkholes before you do it to let some flavor seep in. Have you considered a wine/water combo as well? Red or white works.

Judas Chongo · 08-07-2004, 06:04 PM

i do the whole fork poking thing. but i dont think im down with the wine idea.
just doesnt sound fit.
but these turned out nice tonight.
very tasty

The Gaddrow · 08-07-2004, 06:53 PM

I approve of everything* Nimrod's Son has said in this thread.

A dark porter (Sierra Nevada works well) may be the first choice, but I've had good luck with a couple IPA's I've tried, so I stick to that.

*= Exception. You should never, ever poke your brat's. Use tongs. You want to keep the brat flavor in and the beer will seep into the skin naturally, that way the skin has a nice beer flavor, but the meat inside keeps it's true flavor and juices.

Nimrod's Son · 08-07-2004, 07:05 PM

Quote:

Originally posted by The Gaddrow
Exception. You should never, ever poke your brat's. Use tongs. You want to keep the brat flavor in and the beer will seep into the skin naturally, that way the skin has a nice beer flavor, but the meat inside keeps it's true flavor and juices.

I poke them if I'm using wine, not beer.

08-07-2004, 05:34 PM	#1
Judas Chongo Apocalyptic Poster Location: UNKNOWN Posts: 2,918	Bratsworth grilling suggestions?? i just boil them then put them on the grill for about 20 minutes. anyone having a certain seasoning they use or anything special?

08-07-2004, 05:37 PM	#2
Nimrod's Son Master of Karate and Friendship Location: in your butt Posts: 72,943	I cook brats as far away from the flame as I can after an initial searing, and on as low of a flame as possible. Brats too often at BBQs are undercooked and can make people ill. As for advice, don't boil them in water. Boil them in beer. __________________ - Nimrod's Son: Problem Solver!

08-07-2004, 05:40 PM	#3
Judas Chongo Apocalyptic Poster Location: UNKNOWN Posts: 2,918	ok . beer is out. because they are already boiling in water as we speak. but if i had of used beer, what would you suggest? ale? lager? stout? porter? also, what about seasoning or sauces?

08-07-2004, 05:41 PM	#4
stefanie Braindead Location: minnesota Posts: 17,402	fuck that i just put them on the george foreman.

08-07-2004, 06:02 PM	#6
Judas Chongo Apocalyptic Poster Location: UNKNOWN Posts: 2,918	how about sauerkraut? but i use Montreal Steak seasoning. awesome stuff. i dont think i would want to boil them in some MGD or Budweiser..no. I would think a brown ale would be right. something like that sounds good. or maybe a wheat porter.

08-07-2004, 06:04 PM	#8
Judas Chongo Apocalyptic Poster Location: UNKNOWN Posts: 2,918	i do the whole fork poking thing. but i dont think im down with the wine idea. just doesnt sound fit. but these turned out nice tonight. very tasty

08-07-2004, 06:53 PM	#9
The Gaddrow Minion of Satan Location: Nowhere Posts: 7,047	I approve of everything* Nimrod's Son has said in this thread. A dark porter (Sierra Nevada works well) may be the first choice, but I've had good luck with a couple IPA's I've tried, so I stick to that. *= Exception. You should never, ever poke your brat's. Use tongs. You want to keep the brat flavor in and the beer will seep into the skin naturally, that way the skin has a nice beer flavor, but the meat inside keeps it's true flavor and juices.