Tailgating Tips from Johnsonville
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When you’re grilling for a crowd, plan at least 2 brats per guest so you don’t run out.
1
Always grill brats slowly over medium-low heat using an indirect heating method. Place your coals off to one side of the grill and put your brats in the middle. Cook with the lid on. This gives your food a smokier flavor and rich color.
2
Turn brats often, every 5 minutes or so, and rotate them from hotter to cooler areas of the grill so they cook evenly.
3
Never cut into sausage to see if it’s done. Test it by poking the brat with your finger. Sausage becomes more firm the longer it cooks.
4
Remove brats about 2 minutes before they are done. Residual heat will cook your brats the rest of the way without drying them out.
5
Keep brats hot and juicy for your group with a brat hot tub. Put a tinfoil pan on the grill; add a couple of beers and some onion. Drop brats in when they’re done cooking.
6
Brush your grate before and after every grilling to keep it clean.
 Brats Buns Chairs Charcoal Cooler Football or baseball glove Grill Ketchup Lighter fluid | Matches Mustard Onions Pan for brat hot tub Pickles Sauerkraut Table Tongs Water for coals when done |
