Grilling Brats
- Thread starter #18FAN
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Simmer them with beer and onions for a bit, but you put them in a COLD pan and let the brats and beer come up to a simmer together. Finish on the grill. Reduce the beer and onions down then add cheddar and whatever seasonings to make a beer cheese sauce with it.
If you live in the Brat Capital of the World, why are you asking us? I live near Milwaukee but that isn't Sheboygan.
I just want to see others method I need no help just curious what others do just for fun. Yes I lived and grew up in Sheboygan County all my life.
I usually simmer them (ideally Johnsonville/Sheboygan, if factory-produced brats, or a local grocery store's meat counter brats) in water for a while (10-12 min or so) and then grill to the desired doneness (just past golden brown). Beer/onions work well and certainly don't detract but I'm not convinced there's a huge difference if they're getting grilled anyway.
I also thought that boiling bratwurst was a cardinal sin in Wisconsin? You boil out the fat and the flavor leaving them dry and tasteless.
I heard from Sheboygan that you grill them right from the package, and eat them with little to no condiments since the flavor of the bratwurst is already subtle and can be easily covered up.
I heard from Sheboygan that you grill them right from the package, and eat them with little to no condiments since the flavor of the bratwurst is already subtle and can be easily covered up.
We poke holes in the skin and then grill brats on the barbecue.
That was the second deadly sin I heard from Sheboygan. I was told you need to be careful with them and not allow the skin to be broken.
You are correct on boiling we could also talk about what they are served on and only one correct answer. Bonus if anyone knows the Bakery you need buns from.
Get a Rope lol
Again just getting ideas what others do all in fun.
A few German municipalities may challenge your "Brat Capitol of the World" designation. Nuremberg may have something to say about your designation. Good brats deserve to be eaten on brotchen.
I just put them in the oven at 350 for an hour and fugetaboutit. Don't have patience to stand over a grill tending to them.
Wife’s family is from Wisconsin and they bring them to a boil after poking a few holes, then simmer for an hour or so. Toss on the grill to brown. I think it dries them out a bit to boil but I’ll still eat them. I actually did half my wife’s way and the other half I tossed in the Green Mountain Grill to smoke then grilled afterwards tonight. The skin was tougher on the smoked ones but I thought they were great.
You drink beer to pass the time no really true story
They look good.
I'd rather have the fat drain out. May not taste as good but won't clog the arteries as much. Plus it will still taste good .
I'd have to be really thirsty to drink that stuff.
