Superior Meats Classic Beer Brats


  • 10 fresh bratwurst (beer, german, sheboygan or munich)
  • 10 brat buns
  • ketchup
  • mustard (do not use yellow mustard as that is for hotdogs)
  • onions
  • sauerkraut

Start your grill by making a pyramid with your coals and lighting them. Once they are almost white, spread them out into a thin layer. The heat is just right when you can hold you hand over the grill for 4-5 seconds. If you can still see red glow, don't start grilling yet, it's still too hot.

Place Brats on the grill and turn often until they are done. Approximately 20-25 minutes. Brats are done when you can squeeze them gently and they are firm.

How to avoid flare-ups when cooking brats - avoid puncturing them or squeezing them too hard. If a flare-up happens, quickly remove brats from flame, close the grill and the vents for a minute or so.

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