There is something about the Brat that sets off a back yard bbq. Perhaps it’s the combination of nutmeg, caraway, ginger, sage, and fresh ground pork or veal all stuffed into an edible casing that brings me back for seconds every time.
Just in case that its flavor profile was not enough to ensnare the most discernable of palates we decided to poach the brat in beer, then blister KJ sear the casing, and top with melty triple cream brie, crisped salty bacon, brightened apples and garden trimmed chives.
- 4 Brats (could substitute with sweet or hot Italian sausage)
- 1 Beer, Pilsner or what is on hand
- 4 tbsp of stone-ground mustard
- 4 Hot dog buns
- 1 disk (6 oz) of triple cream brie
- 1 apple. peeled and cut into small to medium-sized dice (Granny smith if possible)
- 1 tbsp of apple cider vinegar
- 4 slices of bacon, sliced into ¼ inch wide pieces
- 1 tbsp of chopped chives
- 1 pinch of salt
- 1/8th teaspoon fresh cracked black pepper
- Stabilize your kamado joe at 280°C (550F) and prepare for a direct cook with the grill grates at the highest setting of the Flexible Rack Cooking System.
- Combine your brats and beer in a grillable container such as a small cast iron pan. The beer should come ½ to ¾ of the way up the brats. Place the pan on the grill grates.
- While the brats are coming to temperature in the beer, place your bacon in a small pan, and render gently. Look for a good crunch but not too much color. Once cooked, take the bacon out of the pan and save for later use. These will be used for garnish. (reserve some to the grease to season the buns)
- Place your peeled, cored, and diced apples into a small container and splash the apple cider vinegar on top, and season with salt and pepper. This will also be a garnish. Let soak for 20 to 30 minutes.
- Cut the top off of your triple cream brie and place it on a disk and place it on the grill to get warm and melty.
- Close the lid of your grill and let the brats simmer to an internal temperature of 60°C (145F) this will take around 10 minutes. While the lid is closed, the cheese will begin to accept some of the characteristics of the natural lump charcoal flavor.
- Once the Brats have come to temperature in the poaching liquid, gently remove them and place them on the grill grate to slightly char the outside and to finish cooking (approximately 2 minutes)
- Drizzle a bit of the reserved bacon grease, on the inside of each bun and place the buns (inside down) for 1 minute to warm and slightly toast. Remove the toasted buns from the grill and place them on a serving platter. Spread a bit of the stone ground mustard in the bottom of each bun. Remove the brats from the grill and place them on top of the mustard in each bun.
- Once the cheese is melted enough to pour, drizzle it across each brat. Top with the bacon and drained apples then finish with the chopped chives.
Who is chef Eric Gephart?
Chef Eric Gephart is the Global Culinary Director for Kamado Joe, Content Creator and all around world adventurer. After spending years as a leader in the restaurant industry and as a teacher of all thing delicious, Chef Eric has found a digital home for sharing his passion for both food and people. Please enjoy these unique recipes, thoughts and perspectives as we all begin this new chapter in our lives.
For food related questions, comments or concerns as well as thoughts on partnerships please reach Eric via Instagram @EricGephart
Big thanks to Kamado Joe for sponsoring this post.
Please return the favor by visiting their website.
Disclosure: Some of the links in this post are affiliate links and if you click on them to make a purchase I will earn a commission. I link these articles because of their quality.