Indiana Hickory-Smoked Bratwurst on Arteflame Grill

Introduction

There’s nothing quite like traditional Indiana bratwurst, slow-grilled over hickory-infused heat. Using the Arteflame grill, we’ll sear the brats at 1,000F to lock in those delicious juices and bring them to the perfect doneness using the reverse searing method. With a smoky depth of flavor and a golden-brown crust, these bratwursts are simply mouthwatering. Time to fire up the grill and get started!

Ingredients

• 4 bratwursts
• 4 bratwurst buns
• 2 tbsp butter
• 1 tbsp yellow mustard
• 1 small onion, thinly sliced
• 2 hickory wood chunks

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Allow the fire to heat up for about 20 minutes until the cooktop reaches optimal searing temperature.

Step 2: Add Hickory for Smoky Flavor

1. Place two hickory wood chunks into the fire to infuse the bratwursts with a rich, smoky flavor.

Step 3: Sear the Bratwursts

1. Place the bratwursts on the center grill grate and sear them at 1,000F for about 1-2 minutes per side to lock in the juices.

Step 4: Cook the Bratwursts to Perfection

1. Move the seared bratwursts to the flat cooktop griddle.
2. Cook them in their own juices, turning occasionally until they reach an internal temperature of 150F.
3. Remove the bratwursts from the grill when they reach 135F, allowing carryover cooking to bring them up to 150F.

Step 5: Toast the Buns and Onions

1. Spread butter on the bratwurst buns and place them on the outer area of the flat cooktop to toast.
2. Grill the sliced onions in butter on the flat cooktop until caramelized.

Step 6: Assemble and Serve

1. Place each brat inside a toasted bun.
2. Top with grilled onions and a drizzle of yellow mustard.
3. Serve immediately and enjoy!

Tips

• Use premium bratwurst for the best flavor.
• Avoid puncturing the bratwurst while grilling to retain juices.
• Use freshly baked buns for extra texture and taste.
• Experiment with different mustard varieties, such as Dijon or spicy brown.

Variations

1. Cheese-Stuffed Bratwurst: Slice the bratwursts slightly and stuff them with cheddar before grilling.
2. Spicy Bratwurst: Add a pinch of smoked paprika and cayenne to the onions while grilling.
3. Beer-Braised Bratwurst: Simmer the brats in beer on the flat cooktop before grilling.
4. Garlic Butter Bratwurst: Brush bratwursts with garlic butter while cooking.
5. Applewood-Smoked Brats: Use applewood chunks instead of hickory for a sweeter smoke profile.

Best Pairings

• Cold German lager or IPA
• Grilled corn on the cob
• Potato salad
• Smoked baked beans
• Grilled peppers and sauerkraut

Conclusion

Grilling bratwursts on the Arteflame grill creates a smoky, juicy, and flavorful experience that’s hard to beat. Whether you opt for the traditional Indiana style or one of the tempting variations, this recipe guarantees a deliciously satisfying meal.