Robert McGee
TVWBB Gold Member
I recently posted "Beer Brats" complete with pictures. A certain gentleman with "ties" to Milwaukee Stadium suggested that for the best experience with brats I should try the "Secret Stadium Sauce". In fact, at his own expense, he shipped me a bottle (many thanks to you, Mr. Jim Lampe
).
So, I used the same brand of Brats (Johnsonville) as before (by the way, a very high quality brat with a nice thin skin). I again placed them in a 10" aluminum disposable pan bedded down in my favorite sauerkraut and then added my choice of beer. In this case, a bottle of Yuengling Summer Wheat Beer, which is a fine choice to enjoy alongside the brats:
Here they are just prior to adding the beer:
I decided to cook these on the Weber Jumbo Joe. I filled a charcoal basket full of lit (one rounded full compact chimney starter) and dumped in the charcoal basket. I placed the pan with brats, sauerkraut, and beer directly over the lit coals until they started boiling:
I then moved the pan back to indirect to simmer for ten minutes, then flipped the brats, and gave them another ten minutes in the poaching liquid:
Then I grilled the brats, naked, over direct until they were evenly browned on all sides (only took a minute or so per side). I then put the brats nestled back in the kraut to keep them hot and moved the pan via a tray to the table. I toasted the buns.
At the dinner table we each put a slice of dill pickle on the bun, dipped the brat into the "Secret Stadium Sauce" and added sliced onion to the mix). My wife had baked beans, mashed potato paddies, and the flavored sauerkraut (it was poached with a tablespoon or so of brown mustard with seeds) along with the beer, etc.) in a side dish.
James, the SSS DID add a good bit of extra flavor. This makes for a great meal, folks. It is "Easy-Peezy" and if you like brats, you should DEFINITELY try it.
Keep on smokin',
Dale53
).So, I used the same brand of Brats (Johnsonville) as before (by the way, a very high quality brat with a nice thin skin). I again placed them in a 10" aluminum disposable pan bedded down in my favorite sauerkraut and then added my choice of beer. In this case, a bottle of Yuengling Summer Wheat Beer, which is a fine choice to enjoy alongside the brats:
Here they are just prior to adding the beer:
I decided to cook these on the Weber Jumbo Joe. I filled a charcoal basket full of lit (one rounded full compact chimney starter) and dumped in the charcoal basket. I placed the pan with brats, sauerkraut, and beer directly over the lit coals until they started boiling:
I then moved the pan back to indirect to simmer for ten minutes, then flipped the brats, and gave them another ten minutes in the poaching liquid:
Then I grilled the brats, naked, over direct until they were evenly browned on all sides (only took a minute or so per side). I then put the brats nestled back in the kraut to keep them hot and moved the pan via a tray to the table. I toasted the buns.
At the dinner table we each put a slice of dill pickle on the bun, dipped the brat into the "Secret Stadium Sauce" and added sliced onion to the mix). My wife had baked beans, mashed potato paddies, and the flavored sauerkraut (it was poached with a tablespoon or so of brown mustard with seeds) along with the beer, etc.) in a side dish.
James, the SSS DID add a good bit of extra flavor. This makes for a great meal, folks. It is "Easy-Peezy" and if you like brats, you should DEFINITELY try it.
Keep on smokin',
Dale53
