Nothing hollers summer like hot brats right off the grill. Bratwursts came to places like Wisconsin and Minnesota along with German settlers, and over the past two centuries are now an American classic. But as we’ve discovered, there are three distinct rules for selecting and cooking brats: Hot Brats Right Off The Grill
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FOOD NATION RADIO’S THREE RULES FOR Hot Brats Right Off The Grill:
One: As convenient as it may be to pick up a package of brats at the grocery store, don’t be tempted to do so. Those look great in the TV adds, but they’re missing one key ingredient: FLAVOR! Do yourself a big favor and buy brats from your local butcher shop. They’ll be fresher, won’t be loaded down with salts and preservatives, and will have a much better flavor and texture.
Two: Don’t boil brats (in either water or beer) to cook them. There’s only one real way of cooking a brat, and that’s on a grill.
Three: Be careful NOT to poke a hole in a brat because those amazing juices will come out. You’ll want those hot droplets later to keep brat moist and tender on the inside, while cooking them on the grill will give the casing a little bit of a bite.
