Category
Meat
Servings
5
Prep Time
10
Cook Time
60
Calories
600
What better backyard game day food than a classic brat? Follow this recipe to spice up your classic game day go too!
Steven Raichlen
Ingredients
4-10 bratwursts
4-10 buns/rolls
1 jar of sauerkraut
1 whole onion
Melted butter
Salt to taste
Freshly ground black pepper
Mustard (optional)
Directions
Light your Pit Barrel® according to the instructions.
Lightly brush the outside of the bratwursts with olive oil.
Arrange the bratwursts on the grate, leaving at least one inch between each one.
Place the grate with the bratwursts in the Pit Barrel® and secure the lid.
Cook the bratwursts for approximately 1 hour until internal temp reaches at least 165º.
Put all the sauerkraut into a cast iron skillet and place it on the grate. Cook until browned, stirring occasionally, approximately 30 minutes.
Cut the onion into quarters, then skewer them to hold in place and brush with melted butter. Place the skewered onion on the grate. Cook until soft, approximately 30 minutes.
Butter the inside of the rolls and place on the grate until toasted.
Remove the smoked bratwursts, sauerkraut, onions, and rolls from the cooker, assemble the po’ boy sandwich and top with choice of mustard.
Recipe Video
Recipe Note
Desired Temp: 165º