looks awesome! I really like how you mention things you would do different next time to make it a little better. I'm always trying different things just to see how it turns out.
Was planning on making brats tonight for a family get together ... watched this and I am sold (going to make them this way on my Camp Chef). One question ... any ballpark idea of how long it took to get the brats where you wanted them at 325 F. before putting them in with the onions / peppers / beer?
Surprised to see you smoke them first. I've always boiled brats in beer for 10-20 minutes, then let it simmer for a while, then sear for color. Makes them super juicy.
Great video man! I’m going to try this recipe tomorrow for a March Madness party. I love my new Camp Chef and have only smoked a few things on it so far. Would you recommend an apple, hickory or a smokehouse blend pellet for these brats? Still learning which pellets to pair for certain recipes.
Fruit woods pair well with pork and chicken. I also enjoy hickory with chicken. The brats are an awesome game day meal ( I filmed these for the Cleveland Browns game)
Thanks for the response Anderson. I used a hickory and apple pellet blend. Added three tbsp of brown sugar as you said. Best brats I think I’ve ever made.
The smoke from these smelled so good! Probably one of my favorites. I actually have the pit boss charcoal pellets, and I’ve give some of the Cherry Charwood from Camp Chef coming tomorrow
Anderson’s SmokeShow When I got the charcoal pellets, I also got 2 bags of the classic blend. I only knew about them from ur videos. Going to smoke ribs with the classic blend soon. I can’t make the air here in California any worse with my smoker!
@@AndersonsSmokeShow Thanks for the quick response, I'm actually making them right now. My wife, daughter and son in law all have Celiac so I used gluten free beer and I tried the 1/4 cup of brown sugar. I'll let you know how it goes.
@@AndersonsSmokeShow everyone loved em, had 1 left that I was going to eat for breakfast this morning and it was gone. My daughter beat me to it. Thanks again.
modelo... LMAO... grow a pair and try Kostrizer with this or at the VERY least Guinness. LMAO FTR: What you made is an ITALIAN SAUSAGE pairing. not a BRAT. Brat is a Germanic designation. Honor it. ESPECIALLY if using terms like "game day". Born n Bred Wisconsinites might hunt you otherwise lol
Works great with Italian sausage too!
Wicked good looking sausages! Love the channel and really enjoying my new camp chef! Cheers!
Thanks man! I really appreciate the support and I’m glad that the Camp Chef has been a great fit so far!
Looks delicious! Love your videos! You have came along way!
Thanks for the kind words Aubrey, and thanks for the support!
Excellent job. This looked fantastic. Definitely gonna make these soon.
Thanks! Be sure to let me know if you do!
Never would have thought to use a variety of onions! Great video!!!
Looks delicious! Can't wait to try
Thanks! Be sure to let me know if you do!
looks awesome! I really like how you mention things you would do different next time to make it a little better. I'm always trying different things just to see how it turns out.
All about honesty here! They were definitely good, but I think a little sweet would’ve been perfect for us!
that looks so good
Very easy, and very good!
Nice 👍🏻. Great looking beer brats.
Thanks for watching Michael!
Man this looks full of flavor bro! Nicely done
Thanks man!
I tried this recipe before and I’m doing it again tonight!! It’s a great recipe!
Great recipe for sure!
Man those look killer! For sure gonna try this! Being from Wisconsin and a self proclaimed brat expert I give those 👍👍. Great video m8! 🍻
Brian! Thanks for checking out my video! They were super simple and turned out great!
Brats, peppers and onions are always a winner, those looked great Andrew! I’ll take a beer brat and a beer! Have a great one brother!
Yo Charley! Thanks for watching!
Your Killin It On This One!
Thanks!
That recipe has a lot of good color to it!
Adding the peppers was a good move! The recipe that I was following didn’t include any!
Was planning on making brats tonight for a family get together ... watched this and I am sold (going to make them this way on my Camp Chef). One question ... any ballpark idea of how long it took to get the brats where you wanted them at 325 F. before putting them in with the onions / peppers / beer?
Looks Taste! Home Made Sweet Mayo might be the ticket!
Manny! Yes that sounds like it would be great!
Surprised to see you smoke them first. I've always boiled brats in beer for 10-20 minutes, then let it simmer for a while, then sear for color. Makes them super juicy.
Smoke em’ if you got em’!
Great video man! I’m going to try this recipe tomorrow for a March Madness party. I love my new Camp Chef and have only smoked a few things on it so far. Would you recommend an apple, hickory or a smokehouse blend pellet for these brats? Still learning which pellets to pair for certain recipes.
Fruit woods pair well with pork and chicken. I also enjoy hickory with chicken. The brats are an awesome game day meal ( I filmed these for the Cleveland Browns game)
Thanks for the response Anderson. I used a hickory and apple pellet blend. Added three tbsp of brown sugar as you said. Best brats I think I’ve ever made.
So glad to hear that!
I love those pellets. I just picked a bag of the charcoal pellets. You should grab a bag and cook something special with em.
The smoke from these smelled so good! Probably one of my favorites. I actually have the pit boss charcoal pellets, and I’ve give some of the Cherry Charwood from Camp Chef coming tomorrow
Anderson’s SmokeShow
When I got the charcoal pellets, I also got 2 bags of the classic blend. I only knew about them from ur videos. Going to smoke ribs with the classic blend soon. I can’t make the air here in California any worse with my smoker!
Classic blend is one of my favorites
Do you have the slide open when you're grilling the brats? Loving my Camp Chef, new to your channel, thanks for putting stuff out there.
Mike Trimble thanks for watching! I did not have the slide and grill open. I just smoked with indirect heat.
@@AndersonsSmokeShow Thanks for the quick response, I'm actually making them right now. My wife, daughter and son in law all have Celiac so I used gluten free beer and I tried the 1/4 cup of brown sugar. I'll let you know how it goes.
Absolutely man! Let me know how they turn out!
@@AndersonsSmokeShow everyone loved em, had 1 left that I was going to eat for breakfast this morning and it was gone. My daughter beat me to it. Thanks again.
Glad to hear that they were a hit! Thanks for the support!
Only an engineer would water the veggies before the chef🤣🤣🤣
🤷🏼♂️🤣
Can you tell the difference in the smoke setting 1-10
1-10 yes. Do I notice a couple increments like from 4-6… not really
modelo... LMAO... grow a pair and try Kostrizer with this or at the VERY least Guinness. LMAO
FTR: What you made is an ITALIAN SAUSAGE pairing. not a BRAT. Brat is a Germanic designation. Honor it. ESPECIALLY if using terms like "game day". Born n Bred Wisconsinites might hunt you otherwise lol
I used beer from my fridge, aka beer I enjoy.