Luckily brats are fairly simple to make and don’t require hours standing over the heat. Think golden brown, crisp exterior with stunning grill marks. The grilled brat should reach an internal temperature of 160-degrees F and be free of any remaining pink color. If you don’t already have a meat thermometer, now is an excellent time to get acquainted with one. Why the two different temps? You want to avoid allowing your brats to stay in the direct heat for too long, or else the casing could burst from the fat rendering under high heat.Īt this point, you can crack open a cold one and enjoy this huge hit of summertime cuisine, or if you are waiting to serve your food, use the simmering method (you can use water, but beer works great, too) after the brats are grilled to keep them warm. Then transfer your meat to the direct heat for about 1-2 minutes until beautifully grilled on the outside. If you’re using fresh, uncooked brats, go ahead and place them on the grill first on the indirect heat side until they reach an internal temp of about 150 degrees. You want to enjoy the smell of the brats cooking, not a plume of smoke in your face. Avoid adding too much oil and try to use an oil with a high smoke point. Prep the cooking surface by spraying the grates with a light coating of oil. This is called the two-zone method, and trust us, there’s a method to this madness. Heat one side of your grill to medium-high heat (around 325-350 degrees), then the other side to medium-low heat. Once you have your bratwursts, then you can prepare your grill for cooking. In our opinion, you simply can’t beat meat from a local butcher. German sausage, pre-cooked bratwursts, and fresh butcher brats are all good options. First, select the type of bratwurst you want to eat. Learning the art of how to expertly grill brats is fairly simple. We recommend peanut or sunflower oil because they have a relatively high smoke point. But, before getting into those details, one important tip is to start by adding a light layer of oil to your grilling surface to help prevent sticking. In the next section, we go into the details of grilling them perfectly. If you decide to skip the parboiling technique, or you’re working with pre-cooked links, you can grill them entirely from start to finish. Part of the preparation time can be devoted to parboiling your brats to ensure they’re thoroughly done before they even meet the grill grates.įor this method, just heat up a pot of lightly boiling water and pop your bratwursts in for about 10-15 minutes, stirring occasionally. If you’re working with fresh, raw brats, you want to make sure the meat is fully cooked before biting in. You can also head to your local butcher for brats with different flavors and seasonings. Most brats purchased at the local grocery store are pre-cooked, much like a store-bought hot dog. Brats require little to no prep time, depending on the recipe you’re following.
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