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SMOKED BRATS WITH SPICY BEER ONIONS

Another great game day recipe, this one coming from Brad Prose of Chiles & Smoke: “This game-day favorite gets a boost of flavor from a simple process that ensures the juices will be dripping down your arms at first bite. Whether you’re looking for a dish to celebrate Oktoberfest with or serve up while watching football, this is it. Combining easy steps with familiar flavors, this family-friendly tray of bratwurst will be on repeat all season long.”


Recipe from @ChilesAndSmoke on Instagram
https://www.instagram.com/chilesandsmoke/

INGREDIENTS

  • 6 bratwurst, uncooked
  • 6 sausage buns

  • Spicy Beer Onions
  • 1 1/2 tablespoons of olive oil
  • 4 large white onions, cut into thin slices
  • 2 jalapenos, cored and sliced thin
  • 1 teaspoon Kosher salt, more to taste
  • 1 cup beer (Amber or dark recommended)

INSTRUCTIONS

  1. Preheat the Yoder Smokers YS640S pellet smoker to 225°F.
  2. Start the caramelized onions and jalapenos while the smoker is warming up, as they will take some time. Coat the bottom of a wide saute pan with 1 1/2 tablespoons of olive oil, heating the pan on medium-high heat until the oil is shimmering. Add the onion and jalapeno slices and stir to coat with oil. Sprinkle some kosher salt and spread them out evenly over the pan, stirring very occasionally.
  3. Smoke the brats for around 60 minutes. Place the brats in the smoker and allow them to cook. NOTE: You may spritz them with dark beer along the way for additional flavor.
  4. Check the temperature of the bratwurst. Use a temperature probe and carefully poke into the end of the sausage, attempting to prevent the juices from pouring out. Do not cook them past 150°F or they will tend to dry out. This make take 90 minutes or more depending on the size and quantity of bratwurst.
  5. Braise the onions and jalapenos with beer. After the first 30 minutes of cooking the onions and jalapenos, lower the heat in the pan slightly and continue to cook. They will start to stick to the bottom of the pan after about 45-60 minutes. Scrape them with a wooden spoon, and add some of the beer. Continue to cook, reduce the beer, and add more until it has all reduced and caramelized. Taste and adjust with seasoning.
  6. Warm the buns by either setting them in the smoker for a few minutes or toasting them on the grill grates. Assemble with the brats, mustard, and caramelized veggies. Crack open a cold beer.
188 Views | 0 Comments

SMOKED BRATS WITH SPICY BEER ONIONS

Another great game day recipe, this one coming from Brad Prose of Chiles & Smoke: “This game-day favorite gets a boost of flavor from a simple process that ensures the juices will be dripping down your arms at first bite. Whether you’re looking for a dish to celebrate Oktoberfest with or serve up while watching football, this is it. Combining easy steps with familiar flavors, this family-friendly tray of bratwurst will be on repeat all season long.”


Recipe from @ChilesAndSmoke on Instagram
https://www.instagram.com/chilesandsmoke/

INGREDIENTS

  • 6 bratwurst, uncooked
  • 6 sausage buns

  • Spicy Beer Onions
  • 1 1/2 tablespoons of olive oil
  • 4 large white onions, cut into thin slices
  • 2 jalapenos, cored and sliced thin
  • 1 teaspoon Kosher salt, more to taste
  • 1 cup beer (Amber or dark recommended)

INSTRUCTIONS

  1. Preheat the Yoder Smokers YS640S pellet smoker to 225°F.
  2. Start the caramelized onions and jalapenos while the smoker is warming up, as they will take some time. Coat the bottom of a wide saute pan with 1 1/2 tablespoons of olive oil, heating the pan on medium-high heat until the oil is shimmering. Add the onion and jalapeno slices and stir to coat with oil. Sprinkle some kosher salt and spread them out evenly over the pan, stirring very occasionally.
  3. Smoke the brats for around 60 minutes. Place the brats in the smoker and allow them to cook. NOTE: You may spritz them with dark beer along the way for additional flavor.
  4. Check the temperature of the bratwurst. Use a temperature probe and carefully poke into the end of the sausage, attempting to prevent the juices from pouring out. Do not cook them past 150°F or they will tend to dry out. This make take 90 minutes or more depending on the size and quantity of bratwurst.
  5. Braise the onions and jalapenos with beer. After the first 30 minutes of cooking the onions and jalapenos, lower the heat in the pan slightly and continue to cook. They will start to stick to the bottom of the pan after about 45-60 minutes. Scrape them with a wooden spoon, and add some of the beer. Continue to cook, reduce the beer, and add more until it has all reduced and caramelized. Taste and adjust with seasoning.
  6. Warm the buns by either setting them in the smoker for a few minutes or toasting them on the grill grates. Assemble with the brats, mustard, and caramelized veggies. Crack open a cold beer.
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