The arrival of grilling season means warm weather, the company of friends and family, and hot, juicy brats fresh off the grill.A backyard chef will tell you that grilling is the only way to cook bratwurst, but for many people, cooking the plump sausages to perfection without drying them out is a challenge.It can be useful to remember a few simple guidelines when it's convenient.As long as you use the right utensils, maintain a relatively low heat, and turn the brats frequently to keep them from burning, you can ensure that every batches comes off the grill bursting with flavor.
Step 1: The grill needs to be cleaned thoroughly.
Use a wire grill brush to scrub the grate until it shines.Sausages are more likely to stick when there is caked-on char and leftover drippings.The brush shouldn't be straight across.You will be able to remove more gunk this way.Wait until the grill is hot to brush it.The worst of the mess will be burned off by the heat.
Step 2: It's a good idea to fire up the grill.
If you're using a gas grill, make sure the tank valve is open before you start the burner.Give the coals a chance to warm up before adding meat on a charcoal grill.It is ideal to have a heat of around 300–350 F.There shouldn't be much difference in the finished flavor of either type of grill.charcoal is a fan favorite for its smokiness.You can take your time getting the brats just right if you keep the grill temperature on the lower side.
Step 3: It is possible to heat only one side of the grill.
The secret to perfectly cooked brats, according to some grill masters, is to only light the burners on half of the grill.You can move the sausages to a "cold" zone to keep them from cooking too fast.Zone heating isn't necessary if you're committed to grilling low and slow.It may be helpful for inexperienced grillers.
Step 4: Canola oil is used to brush the grill.
To lightly coat the grate, you don't need much.A small amount of oil will help prevent the brats from sticking.Don't apply the oil so much that it drips onto the coals or burners.The sausages may have a burnt taste because of the thick smoke.If the cooking oil has a high smoke point, it will do the trick.
Step 5: The brats should be on the grill.
When the grill is nice and hot, it's time to add meat.The sausages should be on the grate.They'll heat more evenly if they're kept evenly spread.It is easier to track the progress of the brats if they are placed on the grill at the same time.It's important that the brats are centered around the hottest coals if you decide to use zone heating.
Step 6: The brats can be grilled for 15-20 minutes.
It will usually take 15 minutes for the meat to reach a safe internal temperature.If your brats need more or less time, use your best judgement and leave it up to the clock.You should keep the grill lid up.brats can vary in size, thickness, density, and juiciness, so each batches will cook differently.brats will only need to stay on the grill long enough to heat them up if you're grilling them pre-cooked.
Step 7: As the brats cook, turn them frequently.
Every few minutes, use a pair of tongs to gently move each sausage.They won't end up burned to a crisp on one side and raw on the other.Quarter turns are the best.You will be flipping them back and forth between the two sides.During the grilling process, tongs will be your best friend as they'll allow you to grip the brats without stabbing them, which will release the juices and flavor along with them.
Step 8: Keep an eye on the brats.
A perfectly cooked bratwurst will be a dull reddish-brown with a skin that's just beginning towrinkle.Chances are they're overcooked if you notice their turning gray or becoming drawn.A sausage that's the right color but still has a smooth exterior may not be cooked all the way through.A taut skin can be a sign that your brats are close to completion.Unlike a steak or burger, which can cook for minutes on end on each side, brats require you to be a little more careful.
Step 9: They can use a meat thermometer.
If you want to see how the sausages are coming along, put the thermometer in the center of one of them.The meat may not be safe to eat if the temperature is less than 160 F.If you prefer a crispier finish, you can leave the brats on the grill a little longer.
Step 10: If necessary, cut into one of the sausages.
If you don't have a meat thermometer, you should open one for a closer look.If you slice a brat into the center, you can see the color.You can determine how long they need.Some of the juices may escape if the skin is broken.It's better for them to be a little dry.The sausage doesn't break apart if the cut is shallow.
Step 11: The sausages should be moved away from the heat.
If you cook brats constantly, you may run into a problem of cooking faster than others.To keep them warm, move them to one of the upper racks.You can slide them over to the unlit side of the grill with zone heating.
Step 12: Remove the brats from the grill.
They can be enjoyed alone or on a steamed bun with a squirt of mustard.Dressing them up with sauerkraut and caramelized onions is more of a Midwestern style.Be sure to get them while they're hot.It's also great with side dishes like potato salad, chili, deviled eggs, baked beans, and grilled peppers and onions.