From Steven's newsletter, Up in Smoke
Technique: How to Grill the Perfect Brats
Serves: 4 to 8
A great deal of ink (and possibly blood) has been spilled on the best way to grill bratwurst. Some folks parboil them in beer first; others use direct grilling, which may or may not result in some serious fat fires. If you do decide to direct grill, work over a moderate heat. The idea is to slowly roast the sausage, not cause it to explode. I've taken to smoke-roasting the brats, which gives you the predictability of indirect grilling (no flare-ups), plus a terrific smoke flavor. Here's a simple recipe, along with a mustard that will definitely make you smoke. By the way, a tip 'o hat to our friends at Johnsonville Brats in Johnsonville, Wisconsin, (they make the world's best bratwurst).
for the Fire Eater Mustard:
1. Set up your grill for indirect grilling and preheat to medium. This works best in a charcoal grill.
2. Arrange the bratwurst on the grate over the drip pan. Toss the wood chips on the coals, half on each mound of coals. Cover the grill and adjust the vent holes to obtain a temperature of about 350 degrees. Smoke-roast the sausages until golden brown and cooked through, 30 to 40 minutes.
3. Meanwhile, make the Fire Eater Mustard. Place the mustard in a bowl and whisk in as much scotch bonnet chili sauce as you can stand. (You may want to start slow and work up to the 1/4 cup mentioned in the recipe.)
4. Brush the buns with melted butter and lightly toast on the grill, placing them over the piles of embers. Place a smoked brat on each and slather with Fire Eater Mustard. You've never had bratwurst like this!
NOTE: Even if you're a diehard gas griller, I recommend investing in an inexpensive, charcoal-burning kettle grill. It's very difficult to get a great smoke flavor from a gas grill.
Brought to you by BBQ U & Johnsonville Brats
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