Boiling brats....a Midwest thing?

[Pappymn]

My better half and I have this "discussion" a couple times a summer. She insists that fresh brats/polish and the like must be simmered in beer until basically cooked through and then grill finished.

Now being the Grill Jedi   That I am thinks this "technique" was created by BBQ warriors who never heard of indirect cooking. It was also created by the same crowd that cooked pork to 200 degrees (my mother).

They would put fresh sausage on the grill, burn the outside, and the inside would be raw. My father was great at this with chicken too.

We never had chicken on the grill growing up that was edible.

So I think this crutch is a waste of time, beer, and does nothing for flavor.

I will let LTBBQ have the last word.......

[teesquare]

Well...I have had 'em both ways...And I have to admit that I like the beer boiled brats that are then smoked. Done right they are not completely fated-out, and the beer taste is present. Not over-powering, but there.

[ACW3]

Pappy,
I have had them both ways, but I prefer simmering them in beer and onions first, then onto a hot grill for some grill marks and crisping up the skin and then back into the beer bath after the skins have split.  They soak up that beer goodness.  Served on a nice roll with onions and a good hearty mustard.  And a beer.

Sorry, buddy, but I agree with your wife, on this one.

Art

[Las Vegan Cajun]

I prefer the simmer in beer, grill, back in the beer bath too. 

[muebe]

I also love them simmered in beer just until they start turning gray than a quick searing. And the onions cooked in the leftover beer.

Not boiled but simmered. There is a difference IMHO.

If you just grill them by the time they are cooked they split open and lose all the juice.

[Big Dawg]

Having gown up in South Philly, I can tell that - at least back in the day - having people over for a BBQ meant some kind of meat (burgers, dogs, brats, chicken, whatever) put on the grill over direct heat.  In fact, BBQ chicken was simply chicken on the grill that was slathereed with BBQ sauce at the very end so that it would carmelize.

It was after I moved dpown here, and got a job as a short order cook in a BBQ joint, that I began learning the true meaning of BBQ. 

That being said, I do like me some "fresh" kielbasa, cooked in beer, then grilled.  I think that could be the absolute best use for a hot dog bun!





BD

[Saber 4]

Even though I love my Peas, I gotta agree with you on this one Pappy, if I want beer flavored brat's I'll add cold beer instead of cold water when I'm making the brats. I'm not a big fan of boiling/simmering sausages before grilling.

Maybe you could save the day and get brownie points by doing some brats with beer sous vide then grilling them, at least you wouldn't be boiling the good stuff out of them.

[muebe]

I agree that high temperature boiling is not good for the brats. This will cause them to spilt and lose fat. But so does the high temperature grilling.

When I make my brats I bring the brats up to temp with the beer. Once the beer gets to simmering temp I cut the heat and put on the lid. Then I let them sit for 20 minutes. Sort of a redneck Sous Vide.

This way I can grill them at high temp for a short time since they are almost done, get a nice crust, and not have them split on me. When they split the juices will escape and I want them juicy.

Interesting that Sous Vide was mentioned because I am going to try that next time

Of course this method is only for uncooked brats and not pre-cooked ones.

[drholly]

Pappy, I love you dearly, but I gotta go with your wife on this one. Lived in Wisconsin for 10 years... you simmer (not boil) the brats in beer first (add some onions if you like) then you grill 'em... that's just what you do. Some guys give them an hour or two on the simmer.. not sure that makes a difference, but it does to them...

[Saber 4]

I've been having real good luck getting mine cooked through without splitting open on the SRG lately, love the grill marks it gives and the flavor.

[CDN Smoker]

This is a very good topic Pappy. I never had a Bratt until I watched the Blue Jays play the Twins a long time ago and have been hooked ever since.

I like to grill then into the beer and onion, now I'm going to try beer with onions and then grill. 

[sparky]

Pappy, I love you dearly, but I gotta go with your wife on this one.  you simmer (not boil) the brats in beer first (add some onions if you like) then you grill 'em... that's just what you do.

i agree w/ doc on this one.  dude, listen to your wife.  she is right as always.   

[Smokin Don]

Pappy,
I have had them both ways, but I prefer simmering them in beer and onions first, then onto a hot grill for some grill marks and crisping up the skin and then back into the beer bath after the skins have split.  They soak up that beer goodness.  Served on a nice roll with onions and a good hearty mustard.  And a beer.

Sorry, buddy, but I agree with your wife, on this one.

Art

I agree with Art and do them both ways but the beer method is great when feeding a crowd to keep extra brats hot. Don

I forgot to add that some say for a perfect brat the skin should not burst so when you bite into it the skin, casing, pops and you get all that liquid fat. I feel that even if they pop you get rid of a lot of the fat and still get the good brat taste. I have even poked holes in mine with a toothpick to get rid of some of the fat and if using the beer method you replace the fat with some good beer and that can't be bad!

[hikerman]

Pappy these folks make the best bratwurst there is. And this is how to correctly prepare them! Trust me brother!
ps you are more right than your wife but Do Not tell her I told you so!  Capeesh!

www.miesfelds.com/wp/grill_tips

[TMB]

Pappy,
I have had them both ways, but I prefer simmering them in beer and onions first, then onto a hot grill for some grill marks and crisping up the skin and then back into the beer bath after the skins have split.  They soak up that beer goodness.  Served on a nice roll with onions and a good hearty mustard.  And a beer.

Sorry, buddy, but I agree with your wife, on this one.

Art

I'm with Art on this one.