Grilling brats isn’t rocket science but this tips will ensure you enjoy delicious brats every time.
Grilling brats isn’t as difficult as cooking beef wellington or a turducken but it can be intimidating the first few times you grill up some brats.
Especially if you have a horde of friends and family hungrily waiting, stomachs rumbling, and expectations high for some delicious brats.
Never fear — just follow our ten basic tips below and you’ll be well on your way to grilling brats like a seasoned pro.
Keep in mind, too, that it’s awfully hard to go wrong with a brat so fire up that grill and jump right in!
Ten Tips for Grilling Brats Perfectly
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2. Never puncture brats when grilling and be careful when transferring them to the grill that you don’t break the skin.
3. Simmer your brats in beer and water first for 15 minutes. Use equal parts beer and water and throw in a few sliced onions.
4. Don’t boil your brats too hard, just simmer them gently at a low boil. Boiling them at too high a heat will cause the casings to split and you’ll lose all the juicy, delicious taste.
5. After simmering is done, grilling brats will only take about five to ten minutes, just long enough to get a nice crisp char.
6. Only grill for 5-10 mins, just to char slightly. Simmering did all the hard work as far as cooking your brats so don’t worry about 5 minutes being too little time on the grill to cook them properly.
Inglehoffer stone ground mustard is the mustard of choice for many bratwurst purists.
7. Serve immediately after grilling brats. Bratwurst is best right after it comes off the grill so have your sides ready and serve them up right as they come off the grill.
8. Never serve grilled brats on a soft, squishy hot dog bun. It’s a crime against brats.
9. Always serve brats on a hard roll. If you can’t find bratwurst rolls any hard sandwich roll will do such as a French roll or a sourdough roll.
10. Only use stone ground mustard on brats. Using cheap yellow mustard is another crime against bratwurst that might be avoided at all costs, so always go with a quality stone ground mustard such as Inglehoffer or Plochman’s.