Flame Grilled Brats (Arkansas Razorback Style) | Arteflame

Introduction

There is nothing quite like the intoxicating aroma of hickory smoke mingling with sizzling pork on a crisp autumn afternoon. This Arkansas Razorback Brat is not merely a sandwich; it is a warm, savory embrace that perfectly sets the mood for game day. The contrast between the snap of the bratwurst casing, the crunch of the salty bacon, and the soft, toasted bun creates a texture that is downright addictive, transporting you straight to the stadium parking lot with every bite.

Why This is a Game Day MVP

I love this recipe because it elevates a simple tailgating staple into a gourmet feast with minimal effort. Using the Arteflame grill allows you to cook the entire meal in one place—searing the meat while caramelizing onions in the flavorful bacon render. It strikes the perfect balance of smoky, salty, and cheesy flavors that is guaranteed to be a crowd-pleaser at any backyard gathering.

Kitchen Wisdom

• Zone Management: Start your brats on the flat top plancha to cook them through gently without bursting, then finish on the center grill grate for that essential wood-fired char.
• Utilize the Fat: Do not waste the bacon grease! Sautéing your onions and jalapeños directly in the rendered fat adds a depth of savory flavor that butter alone cannot match.

Swaps & Subs

If you cannot find pretzel buns, sturdy brioche rolls or even hoagie buns make excellent substitutes. For a lighter version, swap the pork bratwurst for a chicken or turkey sausage; the smoky flavor from the grill ensures you won't miss a beat.

Ingredients

The Meat & Bun

• 6 Fresh Bratwursts (High-quality pork brats or wild boar sausages)
• 6 Slices of thick-cut smoked bacon
• 6 Bratwurst buns (Pretzel or Brioche style recommended)

The Toppings & Condiments

• 1 Large Red Onion, sliced into rings
• 2 Jalapeños, sliced (optional for extra heat)
• 1 Cup Shredded Sharp Cheddar or Pepper Jack cheese
• 1/2 Cup Arkansas-style BBQ Sauce (vinegar and tomato base)
• 2 Tablespoons Unsalted Butter (for the grill surface)

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a fire in the center of your Arteflame grill using hardwood or charcoal.
2. Allow the grill to heat up for about 15-20 minutes. You want the center grate to be hot for searing and the outer flat steel cooktop (plancha) to reach a medium-high heat perfect for frying bacon and onions.
3. Lightly coat the flat cooktop with a thin layer of vegetable oil to season it before cooking.

Step 2: Grill the Bacon and Veggies

1. Place the bacon slices directly on the flat steel cooktop. Cook them until they are crispy, flipping occasionally. Move them to the outer, cooler edge of the grill to keep warm once done.
2. While the bacon renders, add a knob of butter to the cooktop and toss on the sliced red onions and jalapeños.
3. Sauté the vegetables in the bacon grease and butter until the onions are caramelized and soft. Push them aside to a cooler zone.

Step 3: Sear the Brats

1. Place the bratwursts on the flat cooktop first to cook them through gently. Roll them occasionally to ensure even cooking on all sides.
2. Once the brats are nearly cooked through, move them to the center grill grate for a final sear. This gives them those appetizing char marks and a distinct wood-fired flavor.
3. Be careful not to pierce the casing, as you want to keep all the juicy flavor inside.

Step 4: Assembly and Melt

1. Slice your buns open and toast them face-down on the flat cooktop for 30 seconds until golden brown.
2. Place a cooked brat into each bun. Top immediately with a slice of crispy bacon and a generous helping of the sautéed onions and peppers.
3. Sprinkle the shredded cheese over the hot meat so it begins to melt.
4. Finish with a drizzle of your favorite Arkansas-style BBQ sauce and serve hot.

Tips

Mastering the Arkansas Razorback Brat on an Arteflame is all about heat management and timing. To ensure your brats are juicy rather than dry, avoid the common mistake of boiling them in beer before grilling; the Arteflame's flat top cooks them gently enough to retain moisture without boiling out the flavor. If you are cooking for a large crowd, utilize the various heat zones of the plancha. Keep your fully cooked items on the outermost edge where it is warm but not hot enough to burn the food. This allows you to assemble all the brats at once so everyone eats together. Additionally, using a high-quality, thick-cut bacon is crucial as it holds up better against the heat and adds a necessary textural crunch to contrast with the soft bun and tender sausage.

Variations

While the classic Razorback recipe is hard to beat, there are several ways to customize this dish to suit different palates or dietary preferences. You can easily swap out ingredients to change the flavor profile while keeping the spirit of the dish alive. Here are a few popular twists on the original recipe:

• The Spicy Hog: Swap standard bratwursts for spicy hot links or chorizo and use Habanero jack cheese for an extra kick.
• The Cheesy Core: Use cheese-stuffed bratwursts instead of topping with shredded cheese for a gooey center.
• Beer Bathed: While we suggest grilling directly, you can simmer the onions in a red ale on the flat top before topping the brat for a malty flavor.
• The Razorback Wrap: Ditch the bun entirely and wrap the brat in bacon, grill it, and serve it on a stick for a low-carb option.
• Sweet Heat: Add candied jalapeños and a drizzle of honey BBQ sauce to contrast the savory pork.

Best pairings

To create a complete game-day feast, pairing your Razorback Brats with the right sides and beverages is essential. The rich, savory flavors of pork and bacon need refreshing or starchy counterparts to balance the meal. Since you already have the grill fired up, consider making sides that can also be cooked on the Arteflame.

• Grilled Potato Salad: Par-boil potatoes, slice them, and crisp them on the plancha with rosemary and garlic.
• Coleslaw: A vinegar-based coleslaw cuts through the fat of the bratwurst and bacon, refreshing the palate.
• Beverage Choice: An American Amber Ale or a classic Lager pairs perfectly with the smoky flavors. For a non-alcoholic option, sweet iced tea is a Southern staple.
• Grilled Corn: Throw whole cobs on the grill grate for a smoky, sweet side dish.

Conclusion

The Arkansas Razorback Brat is more than just a recipe; it is a tribute to fan culture, flavor, and the joy of outdoor cooking. Using the Arteflame grill allows you to achieve a depth of flavor that standard gas grills simply cannot match, thanks to the combination of wood smoke and the Maillard reaction from the seared iron cooktop. This dish is robust, flavorful, and incredibly satisfying, making it the perfect centerpiece for your next tailgating party or family barbecue. So, gather your friends, fire up the grill, and enjoy a meal that is truly worthy of a victory celebration. Once you taste these brats, they will undoubtedly become a permanent fixture in your grilling rotation.