A couple of Brat grilling hints......
* Low and Slow. If you plan to move your sausages straight to the grill, use indirect heat. Doing so can deliver the attributes of pre-poaching with the deep caramelization that results from dry-heat roasting.
* One way to grill your brats is to partially poach the sausages in beer or wine before grilling. This has the added advantage of adding flavor and melting out some of the excess fat. After par-poaching the brats, grill them until brown (about 4-6 minutes on each side) turning with only tongs. Piercing the casing with a fork is a big no-no! Poking a brat will release the juices and result in a dried-out brat. Brats can also be lightly brushed with oil before putting them on the grill.
No comments:
Post a Comment