The Fine Art of Grilling Brats
Grilling brats is not rocket science but it can really make a barbecue party blast off if done right. If you don’t live in the Midwest or worship Mike Ditka and da Bears, or have German ancestors and know the joys of shoveling snow off your front stoop, then you may not know the joys of grilled Bratwurst. If you don’t, then you will find it is certainly worth experiencing.
To help us with this culinary adventure, I’ve brought in the senior brat expert, my uncle Albert. (He’s three parts German, one part Irish, so I wouldn’t challenge him to a drinking contest if you know what’s good for you.) Uncle Albert will have the final say for all things brat.
What is bratwurst?
Uncle Albert will leave if you don’t know what bratwurst is, but just in case you need a technical definition, brats are a kind of large, rich, German sausage. Uncle Albert demands that I add that sausages should all actually be defined in their relation to how close to bratwurst they are.
Which is better, pre-boiled brats or raw?
When you go to the supermarket, you will have a choice between pre-boiled brats, that have already been cooked or raw, and uncooked brats. Many people like the convenience of the pre-cooked brats because it eliminates a step in the process, but purists prefer raw brats. What do you think Uncle Albert?
Uncle Albert says that people who like pre-boiled brats probably wouldn’t be able to tell the difference if brats were pre-eaten either.
I will take this as Uncle Albert’s preference for raw brats.
Simmer or boil?
In some recipes it directs us to “simmer” brats in others it directs us to “boil” brats, which is it. According to Uncle Albert, you only boil if you want to have brat soup since boiling will cause them to burst.
Uncle Albert’s verdict: Simmer.
The big brat controversy: should they be simmered in beer or just in plain old water?
The big controversy when it comes to boiling—excuse me—simmering brats comes between those that swear by beer-simmered brats and those that opt for using simply water. Those that favor beer say it adds immensely to the flavor when grilling brats; those that favor plain water claim that only poor quality bratwurst needs to have its taste masked by beer. So which is it, Uncle A?
Uncle A says try both and then try them again; he’s never met a bratwurst that he didn’t quickly introduce to his stomach.
Hey, Uncle A, should I use Bud or Bud Lite? Uncle A is threatening to leave if I make another crack like that when discussing brats.
What are good side dishes to serve when grilling brats?
The classic side dish for brats is potato salad and rolls. But really, brats will go with all the usual barbecue items. I once went to a German-Brazilian barbecue where they were grilling brats and serving them with this brownish powder they called “farafa” and it was outstanding.
Uncle Albert has a suggestion. Here it is:
Uncle Albert’s Wünderbrat Hoagie:
Toast two large union rolls and spread German mustard on them, warm and slice some brats thin so they fit flat in the sandwich, top them with coleslaw and cucumbers and serve them warm. Uncle Albert swears this is the meal that waits for him in heaven when he dies from that coronary he will soon have after a lifetime of eating traditional German meals of this kind.
Is it okay to replace German mustard with just regular yellow mustard?
Uncle Albert has just slammed the door on his way out. Hmmmm? I guess I’ll take that as a yes.
Anyway, this gives you a good sense of how you might grill brats at your next barbecue. Even if the closest you get to the Midwest is watching Mike Singletary coach a Niner’s game at Candlestick Park, you can still enjoy the tasty treats of grilled brats. Just give grilling brats a try.