I'm sure this has been addressed before, but how do you guys grill Brats. I think some of our guests would like them for July 4th get together. Do you have to pre cook them? Thanks

I think this recipe was on BHG or I Village???

Brats with Spicy Stewed Peppers

the grilled brats are combined with spicy stewed peppers to give it some kick.
Yields: 5 servings

1 large red bell pepper
1 large yellow bell pepper
1 medium jalapeno chile pepper
1 medium red onion
1/4 cup unsalted butter
1 t fennel seed
1/2 t kosher salt
1/4 t freshly ground black pepper
1 cup beer
2 T spicy brown mustard
5 fresh bratwurst
5 large hot dog buns

- Remove and discard the stems and seeds from the bell peppers and jalapeno pepper.
- Cut the bell peppers lengthwise into ⅓-inch strips.
- Finely chop the jalapeno pepper.
- Cut the onion in half through the stem and root ends.
- Cut each half crosswise into 1/2-inch slices.
- Brush the cooking grate clean.
- In a 9 x 13-inch, heavy-duty foil pan over direct medium heat, melt the butter.
- Add the peppers, onion, fennel seed, salt, and pepper. Mix well with tongs.
- Cook the vegetables in the pan over direct medium heat, with the lid closed as much as possible, until they are tender and golden brown in spots, 10 to 15 minutes, stirring occasionally.
- If the vegetables brown too quickly, slide the pan over indirect heat and cook them there, with the lid closed.
- When the vegetables are tender, add the beer and mustard. Mix well with tongs.
- Slide the pan over indirect heat to keep warm.

- Grill the bratwurst over direct medium heat, with the lid closed as much as possible, until lightly charred on all sides, about 15 minutes, turning them every few minutes and swapping positions as needed for even cooking.
- Then move the bratwurst to the pan over indirect heat.
- Smother them with the peppers and onion, close the lid, and cook until the bratwurst are fully cooked, 10 to 15 minutes.
- If the pan is getting too dry, add a little more beer.
- Serve the bratwurst warm in the buns with the spicy pepper mixture on top.


Here's one more

Beer Soaked Brats
Recipe courtesy Noah’s Ark Waterpark

6 precooked brats
1 (12-ounce) can of beer
3/4 cup of water
1 onion, sliced

Cook brats on grill until brown and split.
Place brats in a mixture of 1/4 of the beer, 3/4
cup water and the sliced onion.
Simmer the brats in the brine mixture for 30 minutes.
Before serving, place brats back onto grill for 1 minute.

Being from Wisconsin where Brats are definitely the king of the bbq, I will tell you how we do it - although, of course, I suppose everybody has their own way!

While the grill is getting revved up, I like to put my brats (and usually I will do RAW as opposed to pre-cooked brats) in a pot with beer and onions. I let them pre-cook in that for a short time (7 - 10 minutes) and then put them outside on the grill until they are finished - and, of course, well marked from the grill. Then, if you're still not quite ready to eat, you can return them to the beer and onions and let them keep hot until you're ready to serve them. They should then be served with sauerkraut on a brat bun! (That's not my preference, necessarily, but it is usually the preferred method in these parts!

Enjoy!

Not being from Wisconsin but being a German -- I do mine in beer and I also do RAW ones. I also precook about 5 to 7 minutes. Then finish off on the grill. I don't use onions in my beer, however.

And I buy regular brats -- not beer brats or cheese brats.

They're great on a bun with sauerkraut.

Martha

Being raised in Germany and I now live in Wisconsin. I agree with everyone. I par cook them in Beer and Onion 7-10 min and finish off on the grill. Any leftovers get cut up and put in a hotdish the next day with mash pots and sauerkraut

Jenney

Thanks everyone! I needed to know how to cook brats, too.