Best Brats Sous Vide is unbelievable so good, because it's plump, flavorful, and juicy. Sous Vide helps prevent flareups when grilling. This technique can transform good quality brats for meat case into prefect brat sandwich. Sous Vide is a method of cooking, using highly controlled circulation immersion heater placed in container to heat a water bath.
To make a Vacuum bags by cutting 11 inch wide vacuum bag plastic into 12 inch length. Sealing one end of the bag twice to make sure there is a good seal.
Place chopped onions, aromatics and brats into bag. Pour about 1/2 cup beef into bag. Using vacuum packaging machine set on gentle vacuum out the air from bag. When vacuum machine starts sucking out beer into machine stop process and hit the seal button. To insure that the bag has a good seal run sealing process twice.
Then set the Sous Vide temperature to 170°F water bath. When the target temperature is reached place sealed brats bag into water bath. Sous Vide the brats for 1 1/2 to 3 hours, slowly cooking. After long cooking time plunged into ice bath to cool rapidly. The sous vide bags can be stored in refrigerator for 7 days or frozen for one year, until ready to be finished cooking.
Brats can be finished cooking many different ways, grilling is favorite way, giving best smokey flavors. Be sure to have the brats if frozen thawed before grilling. Grill brats over direct medium high heat 425°f to achieve good caramelization. Turning brats around as they cook with tongs. Once brats are caramelization, move brats to cooler side of the grill. Then can finish other accompaniments through grilling process.
A well grilled brat needs a good bun, sturdy enough to handle all the toppings without falling apart. The suggested toppings, chopped onions, sauerkraut, pickled chilies peppers, bacon bits, shredded cheese, mustard, and ketchup. Toppings are subjective to each persons taste. Make a toppings and condiment bar for each person to put on their favorite toppings. Don't forget the homemade pickles for side garnishing.
grill
[wpurp-searchable-recipe]Best Brats Sous Vide - - , ; - [/wpurp-searchable-recipe]Taking a butcher case store bought brat and pre cooking by using Sous Vide techniques.
Using a rule measure 12 inch length of 11 inch roll vacuum bag material. Cut 12 inches of bag material.
Take one end of the bag and fit it into vacuum sealer. Press seal button to create a seal on one end of the vacuum bag.
Add brats, chopped onions, minced garlic and beer to bag. Place open end of the bag into Food Saver Vacuum machine and press the gentle button. Press seal button when see beer being vacuum into machine.
Set sous vide température to 170°F. in 5 quart water bath. This takes about 10 minutes to heat to 170 degrees. Then place the brat bag into hot water bath. Set the timer to 1 1/2 hours.
After 1 1/2 hours of sous vide cooking brats place the brat bag into ice bath too cool down quickly.
Start charcoal with chimney style system with news paper under chimney and charcoal in container. Light the news paper of fire to heat the charcoal in chimney starter. This should take about 1o to 15 minutes depending on amount of air circulating. When the charcoal has nice white ash starting dump the hot charcoal into the grill. Place grate over hot coals and wipe grease paper towel over grill grates. Allow the grill to get up to 375°F to 425°F.
Place the brats over the hottest coals for direct heat and place the brat buns where coals are not as hot. Grill the brats turning them often to prevent brats from becoming too blackened. Shut the lid of the grill to help cooking brats and warming buns evenly.
Cut the Brat bun (pretzel bun in half length wise almost all the way through bun). Put desired condiments like ketchup, mustard, onions, sauerkraut and jalapeños with grilled brat. Note it's nice to have pickles and side of French fries as side.