I'm by no means a grill master, but we decided to do some brats on the grill tonight. We started by par-boiling (actually a vigorous simmer) them in St. Pauli Girl lager, the least favorite beer in the fridge, for about 20 minutes. Then we put them on the grill, low/400 degree heat, closed hood, turning them a quarter turn about every two minutes. Anything, other than the choice of beer, that I should try next time? Thanks and Happy New Year!
Your method sounds good to me. I like simmering or parboiling in beer, as you mentioned, before grilling them, but people have differing opinions about this. You can also skip parboiling and indirect or low direct grill them for about 25-30 mins before finishing them on the hot side of the grill. Avoid grilling them directly over high heat the entire time or they will lose moisture and dry out. There was some good info about grilling brats in a previous thread. Cheers. http://www.beeradvocate.com/community/threads/bratwurst-bbqd-in-beer.214041/
