DOUBLE BRAT PO' BOYS
What better backyard game day food than a classic brat? Follow this recipe to spice up your classic game day go-to!
Author:
Steven Raichlen
INGREDIENTS
- 4–10 bratwursts
- 4–10 buns/rolls
- 1 jar 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.
- Place the grate in the Pit Barrel® and secure the lid.
- Cook approximately 1 hour until internal temp reaches at least 165º.
- Place sauerkraut in a cast iron skillet on the grate. Cook until browned, about 30 minutes.
- Quarter the onion, skewer to hold in place, brush with butter, and cook until soft (about 30 minutes).
- Butter the inside of the rolls and toast on the grate.
- Remove everything, assemble the po’ boy sandwich, and top with mustard if desired.
RECIPE VIDEO
RECIPE NOTE
Desired Temp: 165º
