Grilled Brats Research Paper
Grilled Bratwurst With Beer on a Duluth Forge Kamado Grill
Eating grilled brats are a right of passage at any Octoberfest celebration.
The key to grilling perfect Brats is to start them in a bath of flavor and slow-cook them evenly, then finish them off with a char.
12 ounces beer
3 tablespoons whole grain mustard
1-pound sauerkraut
2 pounds bratwurst sausages
Buns and mustard
1. Heat Duluth Forge Kamado Grill to 350 degrees.
2. Place caste iron skillet on top of grate and fill with beer.
3. Place Brats in the liquid and simmer for 10 minutes then turn for another 10 minutes.
4. The temperature should be 150 degrees for the par boil.
5. Remove Brats from liquid and place directly on grill for 10 minutes for a nice char on both sides.
Eating grilled brats are a right of passage at any Octoberfest celebration.
The key to grilling perfect Brats is to start them in a bath of flavor and slow-cook them evenly, then finish them off with a char.
12 ounces beer
3 tablespoons whole grain mustard
1-pound sauerkraut
2 pounds bratwurst sausages
Buns and mustard
1. Heat Duluth Forge Kamado Grill to 350 degrees.
2. Place caste iron skillet on top of grate and fill with beer.
3. Place Brats in the liquid and simmer for 10 minutes then turn for another 10 minutes.
4. The temperature should be 150 degrees for the par boil.
5. Remove Brats from liquid and place directly on grill for 10 minutes for a nice char on both sides.