Also, my go to method for brats is to boil them in beer then grill them. Basically, keeps them moist, adds flavor....mmmmmm
Just indirect heat for around 45 minutes to an hour I think (I've never really timed it). You can tell they are done because they turn a nice dark almost reddish/brown color. They are absolutely fantastic.
Like Bulldog, i'll normally do them in the midst of something else and use them as an appetizer.
You won't regret it.....I've done you buddies method but the opposite. I'd grill them first then let them simmer in a aluminum tray containing beer, onions, and green peppers. Bulldog can attest for that method
Also, my go to method for brats is to boil them in beer then grill them. Basically, keeps them moist, adds flavor....mmmmmm
Just indirect heat for around 45 minutes to an hour I think (I've never really timed it). You can tell they are done because they turn a nice dark almost reddish/brown color. They are absolutely fantastic.
Like Bulldog, i'll normally do them in the midst of something else and use them as an appetizer.
You won't regret it.....I've done you buddies method but the opposite. I'd grill them first then let them simmer in a aluminum tray containing beer, onions, and green peppers. Bulldog can attest for that method
Also, not exactly smoking, but grill related. My gas/charcoal combo cooker recently ran out of propane. And, I have 3 tanks but they all have to be filled/exchanged at WalMart which is a place I try to avoid. So, it's been all charcoal the past month or so...it's amazing how bad I've gotten at grilling with charcoal compared to gas. Not bad like burnt, well, yeah...bad like I burn things. So ashamed.
AWvsCBsteeeerike3 wrote:Also, not exactly smoking, but grill related. My gas/charcoal combo cooker recently ran out of propane. And, I have 3 tanks but they all have to be filled/exchanged at WalMart which is a place I try to avoid. So, it's been all charcoal the past month or so...it's amazing how bad I've gotten at grilling with charcoal compared to gas. Not bad like burnt, well, yeah...bad like I burn things. So ashamed.
When I'm grilling with charcoal, I try to keep it low and slow (indirect) until the end.
Really? For stuff like burgers/chicken/brats, I try to get it hot as possible. On the gas side, I'd put all the burners on high and could get it up to about 550-600 during the summer.
For burgers: grill 4 minutes on the first side then 5 minutes on the second side. Put cheese on at the 4 minute mark.
Chicken breasts: 6 minutes on each side depending on the thickness
But, now with charcoal only getting it up to about 400-450, my timing is all off. And, I start to stop paying attention because well I get distracted when not on a strict time line.
You all were tlaking about brats for appetizers. Have you ever tried a smoked salmon with onion chive cream cheese and crackers? I'll throw salmon on with some soy sauce, butter, garlic sauce. Let it smoke for maybe 30 minutes at 225-250 then reapply the sauce and let it go another 15-30 minutes. Freaking good.
Freed Roger wrote:My bbq supply store, aka the butcher, only carries the lump charcoal, rather than briquets. I find the lump charcoal erratic and burns too hot.
Agree.....it definitely burns faster and hotter. It works great if you have a firebox, but if you don't then it can be tough to keep the temp regulated sometimes.
Freed Roger wrote:My bbq supply store, aka the butcher, only carries the lump charcoal, rather than briquets. I find the lump charcoal erratic and burns too hot.
Agree.....it definitely burns faster and hotter. It works great if you have a firebox, but if you don't then it can be tough to keep the temp regulated sometimes.
The best thing about the natural lump charcoal is the lack of binders and chemicals that can flavor the food if they're not burned off first. With the lump charcoal, you can just stick another couple of pieces on the fire without having to light them first, and they won't make your food taste like plastic. If you get the fire too hot to start with, then you're pretty much just stuck with waiting for it to burn down some, though.
