Cooking a batch of brats (pepper, onions, peppers, boil)

[nmnita]

The Sat after next we are having our church group over for a social. They are bringing side dishes and spoiled brat and I are doing brats, furnishing the beer and wine soft drinks. There will be about 20 of us. I am not sure our grill has enough room for about 30 brats so what do any of you think about using my electric roaster and how long would you cook them?

[Brian_M]

Normally, when doing delayed serve brats, I grill them all ahead of time and then set them in a dish of sauerkraut (with liquid) to keep warm. Be that on the grill, in a slow cooker, oven or stove-top. I know some people do it opposite (cook the brats in the kraut, then add grill-marks on demand), but I like to be done cooking when people arrive so I'm not being anti-social.

[gentlearts]

I agree. I’d cook them ahead and warm them up for the guests. Who wants to stand over a hot grill when you can visit instead.

[BoSox 15]

Boil them ahead of time and finish them off on the grill.

[oregonwoodsmoke]

The good brats are the raw ones. I steam them until they are done all the way through, and then then go on the grill over high heat to crisp and smoke the outside. If you try to cook them completely on the grill, they take a long time. If they are steamed to cook, they go across the grill pretty quick

I do the same topping for brats as I use for Italian sausage: thin sliced bell pepper, thin sliced onions, a bit of butter, sauté until soft and then add a Tablespoon or two of good beer and cook to blend flavors and evaporate off the alcohol.

You could do a big pan of the peppers and onions and put the first batch of brats on top of it, cover with foil while the rest of the brats get their turn on the grill.

I prefer the red bell peppers for this, but the green ones are usually cheaper and they work really well, too.

[Mikala43]

I cook them in beer and then pop on the grill to finish with a sear. You can do the beer part in advance, and do the grill before serving.

[Mouser]

Originally Posted by Mikala43

I cook them in beer and then pop on the grill to finish with a sear. You can do the beer part in advance, and do the grill before serving.

I'd also add cut up Onions & Garlic and DO NOT USE Lite Beer


The secret is to place the Brats in a large pot, pour in the beer over the garlic,
onions & brats. set the temp to LOW and when a white foam starts to show
cut the heat and COVER. heat up the grill 10min before placing on the brats


Use a tongs and not a fork !

[Mikala43]

Originally Posted by Mouser

I'd also add cut up Onions & Garlic and DO NOT USE Lite Beer


The secret is to place the Brats in a large pot, pour in the beer over the garlic,
onions & brats. set the temp to LOW and when a white foam starts to show
cut the heat and COVER. heat up the grill 10min before placing on the brats


Use a tongs and not a fork !

We use Guiness (sp). Good point about NOT puncturing with fork, and will have to try with the garlic and onions.

[mainebrokerman]

Be careful saying …. spoiled brat … at the gathering


im sure whatever you do it will be good

[turkeydance]

personally, i have not found a way to "ruin" brats.

drop them on the ground? nope.
one slips into the charcoal? i'll eat it.
find a "forgot about" raw one? microwave.
have fun and don't worry/be happy.