Brats Done Right!

Are you tired of eating dried out, bland, & basically boring brats? If so, stick around. I’ll show you a quick walk through on how to make awesome brats on the grill. (The secret is to poach them in a flavorful liquid on the grill and finish them up on the main grate over the coals.) I use my Broil King Keg 5000 kamado, but this can easily be done on any grill; even gas.

Ingredients:
1 package of Wisconsin style brats (~6-7)
Peppers of some kind (I used Melrose Peppers and Hungarian Wax peppers in this video)
1 onion (I used red in the video)
Sprigs of fresh thyme
1 can beer
Mustard, beer or spicy brown kind
Oil for sauteeing vegetables
Buns (Optional)

Directions:
1) Sautee peppers, onion, and thyme in some oil.
2) Add beer, mustard, and brats.
3) Poach/parboil (~160-180 deg F) until internal temp reaches 150 deg F.
4) Move brats to edge of grill grate to brown and finish up to internal temp of 170+ deg F.
5) Put back into pan to keep warm and moist until ready to serve.

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