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I lightly puncture brautwurst with a fork before I simmer them in beer and onion. My mom's side of the family is from Wisconsin, this is the way I was taught to cook them. Fun to experiment with different beers when doing so. Guinness works well, as does Heineken and Shock Top.
Guiness works well for beer can chicken. I don't puncture mine because it lets out all the juices. I prefer molten lava grease shooting out towards my face.
I let 'em explode they have more texture... J/K I don't poke them normally. But, using wood and charcoal.. maintaining temps to perfection isn't like using a gas grill. And doesn't need to be. Besides I and others like varying degrees of cooking.
I don't care much for brats so most of our sausages are Kielbasa beef, pork or mix.
NO. ABSOLUTELY NOT. People who do it don't know what they're doing. Also, people who feel the need to press down on burgers, steaks, or chicken while grilling should be immediately kicked off the grill for not knowing what the hell they are doing.
People don't eat Brats because they are health food. If your brats are exploding while cooking you may be using too high of a temperature. Cook at lower temps for longer.
Some things like italian sausages are cut up first and sauteed in a pan, but for grilling I've never punctured anything. I gotta say though that esteemed moderator's picture of the Jame Gumb flayed style has me intrigued to try.
Always puncture. I also cook them most of the way in the oven, drain the fat that accumulates (have you ever seen how much comes out of those things?!), then brush with a spicy barbeque sauce and grill quickly.
No puncture till completely cooked. Everybody takes theirs then I butterfly mine and char it and the spicy mustard and kraut stay in the roll better if you place the braut in the bun with the slit side facing in. Yum, yum!
Absolutely not. Born and bred and still living here Wisconsinite here. And I don't know what you're doing to your brats that make them squirt you in the face, or inside your mouth, 'cuz I've never had that happen. Here's how you make brats: Simmer uncooked brats in a pot with a good dark beer and a sliced up onion. Make sure they're completely covered by the beer, it's ok if you have to put in a smidge of water so they are. After awhile (like a beer and half or so) lay them carefully on a preheated grill, close the grill and set the pot of beer and onions on the lid so it stays hot. Leave them until they're as dark as you like, flipping them once. Put them back in the beer and carry them inside, or if you're cooking for a crowd, leave the beer pot on the burner next to your grill and leave the grilled brats in it while you grill some more.
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