Grilled Bacon Wrapped Brats (Ohio Buckeye Style) | Arteflame

Introduction

There is a specific, mouthwatering aroma that defines game day in Ohio—the scent of hickory-smoked bacon sizzling over an open flame, mingling with savory pork. These Ohio Buckeye Bacon Wrapped Brats deliver an unforgettable textural experience: the salty, caramelized crunch of the bacon gives way to the juicy snap of a perfectly cooked bratwurst. It creates a warm, communal atmosphere that feels just like a crisp autumn afternoon outside the stadium, regardless of the season.

The Ultimate Tailgate Crowd-Pleaser

I love this recipe because it takes a humble ingredient and elevates it into a savory masterpiece without complicating your life. The combination is a flavor powerhouse, balancing smoky richness with meaty succulence. Best of all, cooking these on the Arteflame turns a typically high-maintenance dish into a breeze; the solid griddle surface prevents the bacon grease from causing dangerous flare-ups, ensuring an even, golden sear every time.

Kitchen Wisdom

• Soak Your Toothpicks: Always soak your toothpicks in water for 20 minutes before securing the bacon. This prevents the wood from catching fire or burning away during the cook.
• Watch Your Heat Zones: Bacon burns faster than raw sausage cooks. Utilize the medium-heat zones of the griddle to slowly render the fat, ensuring the bacon is crispy exactly when the brat reaches 160°F.

Simple Swaps

If you are looking for a lighter option, you can easily swap the pork products for turkey brats and turkey bacon. For a different twist, try using spicy jalapeño cheddar sausages to add a kick of heat against the salty wrapper.

Ingredients

Main Components

• 6 High-quality Bratwursts (Standard or Beer Brats)
• 6 to 12 Slices of Thick-cut Bacon (1 or 2 slices per brat depending on size)
• 6 Bratwurst Buns (Brioche or Pretzel buns recommended)
• Toothpicks (soaked in water)

Optional Garnish & Glaze

• 1/2 cup BBQ Sauce (Sweet or Smoky)
• Diced Onions
• Shredded Cheddar Cheese
• Mustard (Spicy Brown or Yellow)

Instructions

Step 1: Prepare the Brats

1. Before you head to the grill, prepare your assembly station. Take a slice of bacon and start at one end of the bratwurst.
2. Wrap the bacon spirally around the sausage, ensuring slight overlap so the brat is completely covered.
3. Secure the bacon at both ends using toothpicks. If you are using two slices of bacon per brat, use an extra toothpick in the center to hold everything in place.
4. Pro Tip: Do not stretch the bacon too tight, as it shrinks when cooking and could unravel.

Step 2: Fire Up the Arteflame

1. Get your Arteflame grill ready by lighting a fire in the center. You want to build a medium-hot fire.
2. Allow the grill griddle (the flat steel cooktop) to heat up. The beauty of the Arteflame is the different heat zones; you will want to cook these on the medium-heat area of the flat top to render the bacon fat without burning it immediately.
3. Lightly oil the cooktop surface with a high-heat oil like grapeseed or canola to prevent sticking.

Step 3: Grill to Perfection

1. Place the bacon-wrapped brats directly onto the flat cooktop. Do not place them over the open center fire immediately, as dripping bacon grease causes massive flare-ups.
2. Cook the brats for roughly 15 to 20 minutes, turning them frequently—every 2 to 3 minutes—to ensure the bacon crisps up evenly on all sides.
3. The goal is to get the bacon golden brown and crispy while ensuring the internal temperature of the brat reaches 160°F (71°C).

Step 4: Glaze and Toast

1. If you are using BBQ sauce, brush it onto the brats during the last 2 minutes of cooking. This allows the sugars to caramelize on the hot bacon without burning.
2. While the glaze sets, place your buns face down on the outer, cooler edge of the grill to toast them lightly.
3. Remove the brats from the heat and remember to pull out the toothpicks before serving.

Step 5: Assemble and Serve

1. Place the sizzling brat into the toasted bun.
2. Top with your choice of garnishes, such as diced onions, shredded cheese, or a drizzle of spicy mustard.
3. Serve immediately while hot and crispy.

Tips

Cooking bacon-wrapped items can be tricky due to flare-ups, but the Arteflame's solid griddle surface makes this significantly easier than a standard grate grill. To ensure the best results, always soak your toothpicks in water for at least 20 minutes before wrapping the brats; this prevents the wood from catching fire or burning away during the cook. Additionally, patience is key with the bacon. If the heat is too high, the bacon will burn before the raw sausage inside is fully cooked. Stick to the medium-heat zones of the grill plate. If you find the bacon is done but the brat isn't, simply move them to the cooler outer edge of the grill to finish cooking gently. Finally, ensure the bacon ends are tucked underneath the brat when you first place it on the grill to help seal the wrap.

Variations

While the classic Ohio Buckeye style is a crowd-pleaser, you can easily customize this recipe to suit different palates or dietary preferences. Experimenting with the type of sausage or the glaze can completely transform the flavor profile. Here are a few creative twists to keep your tailgate menu exciting:

• The Spicy Buckeye: Use jalapeño cheddar brats and dust the bacon with cayenne pepper or chili powder before grilling for an extra kick.
• The Maple Glaze: Instead of BBQ sauce, brush the bacon with pure maple syrup in the final minutes of grilling for a breakfast-style savory-sweet combo.
• Beer Cheese Delight: Skip the BBQ sauce and top the finished brat with a warm beer cheese sauce and pretzel bits.
• Turkey Twist: Substitute pork brats and bacon for turkey sausage and turkey bacon for a lighter, leaner version of the dish.
• Bunless Bombs: Skip the bun entirely, slice the grilled brats into bite-sized coins, and serve them on a platter with toothpicks as a sharable appetizer.

Best pairings

A rich, salty, and savory dish like bacon-wrapped brats deserves sides and drinks that can stand up to its bold flavors. Since this is a quintessential tailgate food, think about comfort classics that balance the meal. The smokiness of the bacon pairs beautifully with crisp, refreshing textures and acidic flavors that cut through the fat.

• Beverages: A crisp, cold Lager or Pilsner is the traditional choice, but an amber ale also complements the caramelized bacon perfectly.
• Potato Salad: A German-style potato salad with a vinegar base works better than a heavy mayo version to balance the richness of the brat.
• Corn on the Cob: Grilled right alongside the brats on the Arteflame, charred corn adds sweetness and crunch.
• Coleslaw: A tangy, vinegar-based slaw adds a necessary crunch and brightness to the plate.
• Baked Beans: Slow-cooked beans with brown sugar mirror the BBQ glaze flavors for a cohesive plate.

Conclusion

The Ohio Buckeye Bacon Wrapped Brat is more than just a meal; it is a ritual. It captures the essence of outdoor cooking—simple ingredients transformed by fire into something truly spectacular. By using the Arteflame, you eliminate the stress of flare-ups and burnt casings, ensuring that every bite offers the perfect crunch of bacon and the savory juice of the bratwurst. Whether you are rooting for the home team or just rooting for good food, this recipe is guaranteed to be a winner. So, gather your friends, fire up the grill, and enjoy a taste of Ohio that will keep everyone coming back for seconds.