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Summary: Cooking beer brats can be done completely outdoors over the grill, but boiling them in beer for 15 minutes helps lock in the flavors. Cook beer bratwurst outside, making sure to puncture each one to let steam escape, with tips from a weekly radio show host in this free video on outdoor grilling.
Tony Fatso Siciliano hosts a weekly radio show called 'On The Grill'. It doesn't matter if you like to grill steaks over red hot coals, of if you like to slow cook spareribs over...read more
"Hey what's up? I'm Tony Fatso Cicilliano from On The Grill Radio. Today we're going to talk about how to cook beer brats. Alright to get started you need two ingredients. One, brats. Two, beer. That's really about it. We're going to focus on the bratwursts right now. Brats are sold... there's a lot of fat in brats. And inside that fat's a lot of water. And as you cook the brats, that water turns to steam, and the problem is a lot of times on the grill, brats explode. And who wants that? So what we're going to do is we're going to par boil them in the beer for about fifteen minutes and then we're going to finish them on the grill. Now, to let that steam escape, we're just going to take our forks and put two little holes in each of the brats. This hole is big enough to let the steam escape, but it's not going to let the fat and the juices pour out, and that's what we want. We want to keep the natural juices inside the brats because that's where the flavor comes. After we puncture all the brats, we're going to put them in a pan of beer. And the best part about this is you can keep it on your grill. The whole thing happens outdoors. This can happen outside. Roll them over about halfway through. Total cooking time of the par boiling is going to be about fifteen minutes. All happens outside on your grill. Our bratwurst have been siting in the beer now for fifteen minutes. We've flipped it over. Now it's ready for the grill. We par boil it to ensure that it's cooked throughout. We don't want them to dry out while they're on the grill. We do not want to overcook 'em. You're going to cook them over direct heat for about four minutes per side just to crisp up the skin. We'll flip them over. Give them another four minutes. They'll be done. All you do after that, plop 'em in a bun, put some spicy mustard on 'em. Then you throw a little bit of sauerkraut on 'em and you will have amazing beer brats. I'm Tony Fatso Cicilliano. Thanks for watching. To learn more about me go to onthegrillradio.com."
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