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Summer Grilling Stars: Inside Secrets
to an Authentic Sheboygan Double Brat
Blog Entry #8 | 6-2-09
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Recipe
SHEBOYGAN BRATS- Using 12 Brats
Prep, Grill and Hold
OK, we've got it all together. You've got your brats, buns, condiments, sides, and most importantly lots of beer. Check.Here would be an example, to cook 12 brats you'll need:
12 brats
2-12 ounce bottles or cans of beer
1 large onions
Kettle grill (Weber is the standard)
Charcoal briquettes (about 30) or lump charcoal
12 brat buns
Condiments (ketchup, brown mustard, chopped onion)
Beer Holding Sauce (see recipe below)
There will be three steps to this method - prep/simmering, grilling, and holding, let's begin.
PREP
You're a grilling pro, right? So you've got your Weber or comparable grill all cleaned, placed, and ready, along with the techniques to handle the task at hand, on we go.
Mound charcoal briquettes in a pyramid. Start the charcoal. 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) 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.
GRILLINGWhen coals are ready, place 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. You can alternately use your fingers for turning which helps gauge doneness. Cover grill between turns.
A Word About Flare Ups: Flare ups can quickly ruin your brats, but can be avoided with proper technique. Treat the brats carefully, try not to puncture them and stay alert. Move your brats if you see a flare up developing away from the flames, quickly cover with the lid and close vents for a minute or two. You shouldn't have to use water, just be prepared to move quickly and you'll be fine. Having the right gear makes a difference, a weber lid with vents that can be adjusted will provide the optimum fire for cooking your brats.
Serve brats on brat buns, dressed with a bit of the holding sauce(optional- see below) and your favorite condiments. Accompany with classic Wisconsin side dishes.
HOLDING
You could skip this step if you wish and just transfer the brats to a kettle right off the grill into buns and the rest, or, you could do the following third step:
Mix ingredients below in a kettle and bring to a simmer. Transfer/hold grilled brats in sauce until ready to eat. Do not let sauce boil.
Beer Holding Sauce Recipe:( For 12 brats )
2-14.5 ounce cans stewed tomatoes
2 bottles or cans beer
1 large onion, chopped
1 green pepper, chopped
1 tablespoon brown sugar
LinksSheboygan Brat Days
Miesfelds Meat Market
Johnsonville Brats
Bratwurst Museum (Germany)
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