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Heresy or helpful technique?

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Post Mon Sep 30, 2013 12:31 pm
Steven Grilling Guru
Grilling Guru

Posts: 293

When I cook bratwurst, I use indirect grilling with smoke.

http://barbecuebible.com/2013/09/27/yankee-grills-bratwurst/#.Ukmm5hY5vFI

Has anyone ever tried this? Favorite wood? What's YOUR killer app for brats?

Post Mon Sep 30, 2013 12:47 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7572
Location: Stoughton, WI
I often use indirect heat both with and without smoke when grilling brats at home, and there's definitely a difference in flavor (especially if I'm cooking brat patties). And if I use a small grill that doesn't really allow for indirect cooking I make sure the fire's on the low side.

Post Mon Sep 30, 2013 2:53 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5899
Location: Central Alberta, Canada
Steven wrote:
When I cook bratwurst, I use indirect grilling with smoke.

http://barbecuebible.com/2013/09/27/yankee-grills-bratwurst/#.Ukmm5hY5vFI

Has anyone ever tried this? Favorite wood? What's YOUR killer app for brats?


Yes - in fact one of the first things I smoked on my CharGriller Outlaw was a family-sized package of Italian sausage and they turned out incredible. My favorite wood varies with the type of sausage, but usually it's a combination of hickory, applewood, and corncobs (a trick I learned from a couple of Pennsylvania Dutch smokehouse recipes).
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Tue Oct 01, 2013 7:47 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

When I grill brats, I usually do them raised direct with cherry wood for smoke. And I prefer to make my own when possible.

Home Made Brats
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Home Made Cheddarwurst
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Post Tue Oct 01, 2013 11:55 pm
Cactus1 well done
well done

Posts: 762
Location: Indian Head Park, IL.
Nice looking brats. You could give the guys down in the Hill Country or up in Wisconsin a run for their money.
I knew a guy that had a Polish deli and I went and helped him with a couple batches of sausage 4 or 5 years ago. I'm sure I've forgotten most of what I learned.
* IHP Cactus Farm & Sauce Shack *
18 1/2 & 22 1/2" WSM
22 1/2" OTS
26 3/4" OTG

Post Wed Oct 02, 2013 7:01 am
tbk420 well done
well done

Posts: 721
Location: Western Pa.
I cook all of my sausages indirect. I think it allows for even crisping of the casing, without burning or drying out the innards.


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