Bratwurst on the Big Green Egg

 I started with fresh coals and filled the Big Green Egg basket up to the middle of the fire ring. Then, using the Grill Gun from Grillblazer, fired the coals for approximately 60 seconds.

I also added my ThermPro thermometer probe on the grate to measure the cooking temperature. 

You may or may not know that the temperature between the dome thermometer and the cooking/grate level will vary. This is because the temperature can vary as much as 30 degrees. 

I like to measure and track both. 

 Within 18 min the grill was up to temperature for the frozen brats. Added four frozen brauts, set my timer for 7 minutes for the turn, and closed the dome.  

 I flipped brauts at 7 minutes, which turned out to be too long. A bit dark on the first turn.

 Set the timer for 6 minutes for the final cook. I added the buns to the grill to get toasted buns with one minute to go. Unfortunately, I only left them on for a minute with the grill closed; I learned that they should have been on a bit longer – probably 2 minutes to toast and get some grill marks.

 Removed brauts, added them to the bun, and added XXX cheese and barbeque sauce. They tasted great with some popcorners chips.

Lessons Learned:

•  Cooking time is about the same for the big green egg and the natural gas grill.

•  I need to watch the first flip time and not rely on the Natural gas cooking times.

• I need to grill the buns a bit longer – maybe 1:30 to 2:00 vs. the 1:00. 

• I was a bit gun shy based on the dark first turn of the brauts.

After the Cook:

I open the bottom vent entirely, remove the top cap and let the grill go inferno mode for 10 – 15 min to self-clean. I set a timer so I don’t forget and then shut it completely off after 15 min. 

It does an excellent job of getting most of the cooking residue off, and I’m ready for my next cook.  

Let us know in the comments below what your secrets are for awesome bratwurst on the big green egg.