3. Wisconsin Brats – The right way.
If there is one thing I can’t stand it’s an amateur who doesn’t know how to cook Bratwurst. There is nothing more sacrilegious than taking your Brats out the package and tossing them straight on the grill.
It’s just plain embarrassing.
Here is how a Packer fan does it.
Ingredients:
10 Brats (hit your local meat market)
2-12 ounce bottles or cans of beer (preferably a Wisconsin brew)
2 Large onions
Weber Grill
Charcoal briquettes (about 30) or lump charcoal
10 Brat buns
Condiments (Mustard Brown or yellow, chopped onion)
Directions:
There are three steps to this method - simmering, grilling, and holding.
Mound the charcoal briquettes in a pyramid (stack ‘em up nice and neat). Start the charcoal. I use an electric starter, avoiding the use of fluid.
When the coals are partially white, spread in a single layer. Allow the charcoal to burn until coals are covered with white-ash glowing embers (about 20-30 minutes). If you aren’t patient with the charcoal you will regret it.
On a kettle grill, the heat is just right when you can hold your hand palm-down, 2 inches above the grate, for 4-5 seconds. If you can still see a red glow, it’s too early to start cooking.
As you wait for the charcoal to get ready, put 2 beers in a pot. Throw in a chopped onion and the brats. If you need more liquid to cover the brats, add water. Bring the beer to a simmer (Don’t let it boil - ever! When steam begins to rise from the top of the liquid, it’s just right. Boiling will cause the brats to burst. Simmer the brats for 20 minutes. Throw out the beer/onion mixture.
When coals are ready, place the brats on the grill 7-9 inches above the coals.
Use tongs to turn the brats often until golden brown on all sides, about 10-15 minutes if you have pre-simmered them. Cover grill between turns. Some of us like the brats burnt as hell, don’t be afraid to put some black on them if that’s your style.
Treat the brats with care. Don’t puncture them or squeeze them too hard. If you see a flare-up developing, quickly move brats away from the flames if you can, immediately close grill cover and close vents for a minute or so. Some folks control flare-ups with a spray bottle of water. I find that a spray bottle is unnecessary, if you are prepared to move quickly and use proper technique. Proper equipment helps as well. Use a Weber kettle charcoal grill. The vents can be adjusted to provide the optimum fire for cooking brats.
Serve brats on brat buns, dressed with a bit of the sauce and your favorite condiments. Accompany with classic Wisconsin side dishes.
For a crowd, you can double or triple the recipe easily.
In Wisconsin, nearly everyone drinks beer while grilling brats.
It is part of the process so just do it.
These are my top five recipes.
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