Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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How to Cook Beer Brats on a Grill

The process to making juicy on the inside and crispy on the outside beer brats is easy with Kingsford Charcoal. Follow these simple steps for a meal everyone will enjoy.

Let's get grilling

1

Set up your coals in a two-zone configuration. Light your coals and pile them all onto one side of your grill, leaving the other side empty. You’ll need both sides of the grill and both levels of heat to properly cook your brats.

2

Place your bratwurst in a full pan of beer on the grill. Any beer will do, but pale lagers work best. Boil in the beer bath for 10 to 15 minutes, or until the brats turn white.

3

The casings on a fresh sausage will plump up with delicious juices as the meat inside heats up. Be careful not to pierce or break the skin, as those delicious beer-infused juices will escape. Instead of a fork, use a pair of long-handled tongs to move and rotate your brats throughout the cooking process.

4

Once your brats are cooked through, you’ll want to sear them to achieve the crispy skin and grill marks we all love. Move the pan over to the cool side and remove the sausages, placing them directly over the coals. Watch your brats closely, and rotate to avoid burning. You want even grill marks on all sides.

5

As with steak, you should let bratwursts rest for a few minutes before slicing or serving. After all, you worked so hard to preserve those juices, it’d be a shame to let them drain out onto a cutting board. Beer brats are great on a bun or served on a platter with sauerkraut or sautéed onions and peppers.

Cooking for 3 people

Ingredients


  • sausages
    6
  • beer (pale lagers work the best)
    2 cans
  • buns (optional)
  • sauerkraut
  • sautéed onions and peppers (optional)

For safe meat preparation, reference the USDA website.


Our Reviews


5 /5
2 Reviews
Rated 5 out of 5 by from Use this method every time!! I use Piggly Wiggly homemade brats and always use our local craft beer. Delish!!!!
Date published: 2022-06-01
Rated 5 out of 5 by from WOW! How am I the first to review? I can't believe that no one has reviewed this recipe yet. It is a timeless classic that we all know and love. I followed this recipe but I added a few things for myself. First what I did was I chopped up two large yellow onions and two large bell peppers any color will do. I like to keep the slices quite large because they're going to reduce down as they're cooking. Large slab of butter goes with this into a silver pan directly over the coals and you let them saute for about 10 minutes cooking out all the water from the veggies and letting them reduce down a bit. That's where this recipe starts to kick in. I didn't add one can of a pale logger just like they say here I use Kirkland session beer because it's cheap and delicious. Once that starts bubbling up I had my Johnsonville bratwurst and I kind of settle them down so they're about halfway submerged into the juices of the onions and the peppers with the beer. As they say 15 minutes later and you've got some nice white delicious bratwurst move everything away from the coals get yourself a nice sear on the bratwurst set them aside and they are absolutely delicious after about 10 to 15 minutes of resting. Thanks kingsford!
Date published: 2022-05-21
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