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Some of you seasoned grillmasters may already do this, but I learned this accidentally and wanted to pass it on. If you're grilling brats or other sausages with burgers or some other meat, put the sausages above the other meat if you have a grill with an upper grill. The sausages will drip on the other meat and flavor it. I learned this accidentally the other day, the skin on my brats was done so moved them up to continue to cook, but not as fast. When I saw the brats dripping on the meat below, I arranged everything to get the optimum amount of dripping for the most added flavor. Enjoy dawgs!
Go Irish!
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You might need to slow down your grilling. You don't want the brats ripping open to fast. keep rolling them around until they are done. I know they will split open from time to time, just try not to split them to early. Once done, We transfer the brats to a pot that we have been simmering Beer, Butter and Onions in. mmmm mmmm good.
You know my love will Not Fade Away.........
#gmSTRONG
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I moved them to the upper grill to slow their cooking, and discovered they were dripping on the meat below.
Go Irish!
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Legend
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Mix a little sausage in with your ground beef for your hamburgers.
Delicious!
Micah 6:8; He has shown you, O mortal, what is good. And what does the Lord require of you? To act justly and to love mercy, and to walk humbly with your God.
John 14:19 Jesus said: Because I live, you also will live.
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Joined: Oct 2006
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That sounds great !
Before grilling, we also (1) marinate in beer and onions for 24 hours, or (2) parboil in beer and onions . Either gets good results.
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Legend
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Legend
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I do the parboil, but instead of beer, I use Ginger Ale with roasted sweet onion and green peppers. GFS sells bags of frozen onion/pepper mix that are pre-roasted... just dump those into an foil pan, add ginger ale, and when your Brats are good and browned, move them to the bath to finish 
Browns is the Browns
... there goes Joe Thomas, the best there ever was in this game.
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Quote:
I do the parboil, but instead of beer, I use Ginger Ale with roasted sweet onion and green peppers.
GFS sells bags of frozen onion/pepper mix that are pre-roasted... just dump those into an foil pan, add ginger ale, and when your Brats are good and browned, move them to the bath to finish
That is my method for sausages on the grill....boil them in whatever liquid you choose until nearly done, then grill over the flames to add some smoke/charcoal flavor and finish cooking.
Sausage has to be cooked through. Trying to do it only over flame leads to a burn, breaking the skin and losing juice, undercooked meat, or way too much tending to the meat.
Get them steaming for 6-7 minutes, then grill them another 4-5 minutes to finish.
Sausage requires some testing, so the good thing about sausage is the cook gets to eat one while at the grill.
But to the tip.....indeed, using one meat to marinade another works.
I don't think I have cooked a turkey in the last 35 years....baked or smoked without 6-7 strips of bacon layered over it.
If everybody had like minds, we would never learn. GM Strong ![[Linked Image]](http://www.dawgtalkers.net/uploads/small-gator-chomp.gif)
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Is it just me? or am I the only one that just use's the bottom grill to char my meat, then move it to the top to cook?
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