Robert McGee
TVWBB Gold Member
We were at Costco today and noticed a VERY nice looking package of Johnsonville Fresh Brats so we brought it home. I decided to Poach the brats in beer like in this recipe:
http://www.seriouseats.com/recipes/...-with-beer-mustard-and-sauerkraut-recipe.html
I set up my Performer as typical for a two level fire using fire bricks:
We put the brats in sauerkraut along with the specified amount of mustard (sized to the number of brats we were doing) in a ten inch square aluminum throw-away pan along with a cup and a half of some nice summer wheat beer:
Note: the brats were only about half in the mix as you can see.
The pan was placed over the hot fire to start boiling:
After the mix started to boil (it took about seven minutes - YMMV) then the pan was slid to the indirect side and the grill was covered. After ten minutes, I flipped the brats, and then continued to simmer until another ten minutes passed. A check with the thermopen showed that they were cooked through.
Then the brats were taken from the pan and seared direct. Keep an eye on these - it only takes a couple of minutes a "side". :
When they are done to your liking, put them back in the Kraut for delivery to the table:
We had some nice hard rolls so I had them buttered and toasted for a minute or so for a nice toasted roll.
After they were taken to the table, we built sandwiches with the brats and kraut. You can also apply additional mustard if you like. Be sure and serve the kraut as a side - it picks up VERY nice flavor from the brats and mustard.
The brats were nicely juicy with just a nice touch of char (the picture tends to show that they were a bit over cooked but this was NOT the case).
This is a superior combination and a great recipe.
Note: This was a full chimney of used charcoal from a previous cook. I ALWAYS save my charcoal from the previous cook. Just a thought...
Keep on smokin',
Dale53
http://www.seriouseats.com/recipes/...-with-beer-mustard-and-sauerkraut-recipe.html
I set up my Performer as typical for a two level fire using fire bricks:
We put the brats in sauerkraut along with the specified amount of mustard (sized to the number of brats we were doing) in a ten inch square aluminum throw-away pan along with a cup and a half of some nice summer wheat beer:
Note: the brats were only about half in the mix as you can see.
The pan was placed over the hot fire to start boiling:
After the mix started to boil (it took about seven minutes - YMMV) then the pan was slid to the indirect side and the grill was covered. After ten minutes, I flipped the brats, and then continued to simmer until another ten minutes passed. A check with the thermopen showed that they were cooked through.
Then the brats were taken from the pan and seared direct. Keep an eye on these - it only takes a couple of minutes a "side". :
When they are done to your liking, put them back in the Kraut for delivery to the table:
We had some nice hard rolls so I had them buttered and toasted for a minute or so for a nice toasted roll.
After they were taken to the table, we built sandwiches with the brats and kraut. You can also apply additional mustard if you like. Be sure and serve the kraut as a side - it picks up VERY nice flavor from the brats and mustard.
The brats were nicely juicy with just a nice touch of char (the picture tends to show that they were a bit over cooked but this was NOT the case).
This is a superior combination and a great recipe.
Note: This was a full chimney of used charcoal from a previous cook. I ALWAYS save my charcoal from the previous cook. Just a thought...
Keep on smokin',
Dale53
Last edited:
). I have a little coal shovel that I use around the grills and smokers. I flip the used coals in the grills and what doesn't fall through the grates get re-used. On short cooks I've often used the coals three times or so... "waste not want not"...
