Home  |  Food & Drink  |  Grill & BBQ  | 

The Secret to Grilled Brats

The Secret to Grilled Brats

To properly view this site, javascript must be enabled and Flash version 9 or higher must be installed.
Get the latest Flash player
Phil Anderson
Director of Fresh Foods, Harris Teeter
www.harristeeter.com  
 

Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City.  He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival.  Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent.  Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation.  He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.   

The Secret to Grilled Brats

 

This expert: 74,676 views

This series: 2,279 views

Download to Mobile Device
Tags:

Brat

,

Bratwurst

,

Bratwursts

,

Sausage

,

Sausages

,

Beef

,

Pork

,

Grill

,

Grilled

,

Grilling

,

Cook

,

Tailgate

,

Party

,

Onion

,

Pepper

,

Peppers

,

Sugar

,

Beer

,

Simmer

,

Boil

,

Tomatoes

,

Sauce

Comments:

0 (Read Comments) (Add Comment)

Print

The Secret to Grilled Brats

Ingredients

2-12 ounce cans of beer

1 large onion, chopped

10 brats

2-14.5 ounce cans stewed tomatoes
2 bottles or cans beer
1 green pepper, chopped
1 tablespoon brown sugar

10 brat buns
Condiments (ketchup, brown mustard, chopped onion)

Instructions

Pour 2 beers in a pot.  Add chopped onion and the brats.  Bring the beer to a simmer When steam begins to rise from the top of the liquid, it's just right.  Boiling will cause the brats to burst Simmer the brats for 20 minutes.  Throw out the beer/onion mixture. Use tongs to turn the brats often until golden brown on all sides, about 10-15 minutes if you have pre-simmered them.  Cover grill between turns.  In  a pot, combine the tomatoes, 2 more cans of beer, chopped green bell pepper and some brown sugar and bring to just below simmer.  This is your brats holding sauce, until you are ready to eat them.
Print

Transcripts

Phil Anderson: Hi! I am Phil Anderson, Executive Chef for Harris Teeter. I am going to show you the secret for great grilled Brats. The first thing you need to do is you need to get yourself brats. The whole onion, 32 ounces of beer, room temperature, put it on the grill, and gradually heat it up. Now, you don't want it to boil. You just want to get it up to a point where you've got those Brats already cooked, because you don't want to develop steam within the casing because the steam bursts out and cracks the casing.

So once you get it to this point, the brats are pretty well cooked. You can tell they're pretty firm. You don't care about this, you don't care about what's in here, you're not going to use it anymore. But what you are going to use is you're going to use this here, it's a landing liquid, that's the 28 ounces of stewed tomatoes, a roughly chopped bell pepper and one tablespoon of brown sugar, 32 ounces of beer.

Now that's what the brats are going to stay in, once we get them grilled. So we're going to take our brats, put them on the grill. This is direct heat. We want to make sure that the proteins are sticking to the bars and we want to make sure that it's not hard for us to move them, so that they relax and we know that we're going to have a really nice bar burn in our brats. I want to get a couple of marks on them. So I'm kind of move them around, in the grills, between the bars.

You see, they didn't explode and a lot of people don't understand what the dynamic is going on. When you bring it to a bare simmer, you cook the meat and it has a steam, it hasn't -- want it to explode. So now you're just moving in around to get your burns in there. Okay, brats, give them a little bit more char on bottom of those, put them back in our beer. There you are, the secret to grilling brats, enjoy.

Other Videos