Johnsonville Brats, Chicken & Meatballs!

Johnsonville Brats on some low coals. Low coals are key! See below.

There's no prettier sight then these two rows of grilled up brats.

Grilling Johnsonville Brats, or any brat, for that matter, on charcoal is very simple, but a lot of people get it wrong. This is Rex, owner of Food Run Fix! I'd like to give you a few tips on grilling brats along with providing you with a selection of brats that you can shop for.

I'll get gas grilling out of the way quite quick when it comes to grilling brats. I love the convenience of gas grilling, but it simply doesn't work when it comes to grilling brats. Now, I own two grills, gas and charcoal. My charcoal grill is used exclusively for brats and that is because with my gas grill, I've never been able to get the heat, aka, the flame, low enough to keep my brats from going up in a three alarm fire that my excited neighbors confuse with a 911 emergency! The knobs are set in stone; you can only go so low with the flame. In short, as a griller, you have limited control with the gas grill and that causes problems with brats that have a tasty amount of grease in them. Fat and fire react badly.

This is where the charcoal grill comes in and very nicely! Patience is key here. Let your coals die down and ash over white until you can put your hand about two to three inches over the rack without it burning off. You may look at the coals and be tempted to add more coals or be worried that there's not enough heat. Forget about that! Remember, you're not cooking solid meat here. The is a meat/fat mix with a thin casing and it's delicate, not like grilling a steak.

Since your grill will be covered with the lid, all of the heat you'll need will be in those ashed over coals. Put your brats on the rack and turn them every ten minutes for a total cook time of 30 minutes. You will end up with plump, tasty, juicy, and most importantly, done brats! Use tongs without the gripping type "pokers" on the inside of the jaws. You don't want to burst the skin of the brat. Keep those juices in! You'll never have to poke with a knife or worry if your brats are done with the coal/30 minute/turn every ten minute method. Let them cook, don't overcook. Nobody likes a dried out brat. It takes patience and practice. You'll become a grilling brat king or queen. You might ask, "Rex, what the heck do I do while waiting for my coals to die down to the acceptable level you recommend?"

Need I elaborate? :)

Beef Brats Smoked Bratwurst 12 Oz

Beer Bratwurst 19 Oz

Beer Brats, Cooked Bratwurst 14 Oz

Smoked Bratwurst 14 Oz

Stadium Brats Cooked Bratwurst 14 Oz

Three Cheese Italian Style Meatballs 24 Oz

Johnsonville Homestyle Meatballs 24 Oz

Classic Italian Style Meatballs 24 Oz

Honey Mustard Glazed Chicken Breast 10.5 Oz

Flame Grilled Teriyaki Glazed Chicken Breast 10.5 Oz

Flame Grilled Southwestern Seasoned Chicken Breast 9 Oz

Flame Grilled Garlic Herb Chicken Breast 9 Oz

Flame Grilled Black Pepper Sea Salt Chicken Breast 9 Oz

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