Ohio Buckeye Bacon-Wrapped Brats

Introduction

There’s nothing quite like the hearty, smoky flavor of bratwurst wrapped in crispy bacon, especially when it’s grilled outdoors over live fire. This Ohio-style Buckeye Bacon-Wrapped Brat recipe is perfect for tailgating, backyard cookouts or any day you crave bold flavor. Using the Arteflame Grill takes this classic Midwest favorite to another level—searing at 1,000°F for unbeatable juiciness and finishing to perfection on the flat griddle cooktop.

Ingredients

• 6 bratwurst sausages
• 6 slices thick-cut bacon
• 6 sturdy hot dog buns
• 2 tablespoons butter (for toasting buns and grilling)
• 1 large yellow onion, sliced thin
• 1/2 cup Dijon or yellow mustard
• Toothpicks (optional, to secure bacon)
• Salt and pepper to taste

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil over three paper napkins and place them in the center of the Arteflame Grill.
2. Stack dry firewood on top and light the paper.
3. Allow about 20 minutes for the fire to build and heat the grill.
4. Once the center grate reaches 1,000°F, you're ready to start grilling.

Step 2: Prepare the Brats

1. Wrap each brat with one slice of thick-cut bacon, securing ends with toothpicks if needed.
2. Season gently with salt and pepper.

Step 3: Sear the Brats

1. Place the bacon-wrapped brats on the center grill grate to sear each side (about 1-2 minutes per side).
2. This sears the bacon and locks in all the juicy bratwurst flavor.

Step 4: Cook to Perfection on the Flat Top

1. Once seared, move the brats to the flat cooktop griddle around the grill center.
2. Cook them slowly, rotating every couple minutes for even cooking, until they reach an internal temperature of 150°F.
3. Remove from the grill when the internal temp is 15°F below your desired doneness, as they will continue cooking while resting.

Step 5: Grill Onions and Toast Buns

1. Add 1 tablespoon of butter to a hot area of the flat top griddle.
2. Grill sliced onions until caramelized and golden (about 5-7 minutes).
3. Butter the insides of the buns and toast them cut side down on the griddle until golden and crisp.

Step 6: Assemble

1. Place one brat in each toasted bun.
2. Top with grilled onions and a slather of mustard.
3. Serve hot off the grill and enjoy!

Tips

• Use quality firewood for better flavor and consistent heat.
• Monitor the center grate to maintain proper searing temperature (1,000°F).
• Cook onions closer to the outer edge of the flat griddle surface to avoid burning.
• Let the brats rest for a few minutes before serving for optimal juiciness.
• Toothpicks help keep bacon in place during the searing process, but be sure to remove before serving.

Variations

1. Spicy Buckeye Brats: Add thin slices of fresh jalapeño or a spicy mustard to heat it up.
2. Beer Cheese Brats: Spread beer cheese on the bun before adding the brat for a creamy twist.
3. Maple Glazed Brats: Brush the bacon with maple syrup before grilling for a sweet-savory mix.
4. Smoky BBQ Brats: Swap mustard for a tangy smoked BBQ sauce and top with crispy fried onions.
5. Applewood Brats: Use applewood-smoked bacon and top with grilled apple slices and sharp cheddar.

Best pairings

• Cold craft lager or a robust IPA
• Grilled corn on the cob with chili-lime butter
• German-style potato salad
• Pickled vegetables or sauerkraut
• Soft pretzels with beer cheese

Conclusion

Bringing bold Midwestern flavor to your backyard, these Ohio Buckeye Bacon-Wrapped Brats are as tasty as they are iconic. When cooked on the Arteflame Grill, you get steakhouse quality searing and even caramelization that can’t be beat. Whether you're tailgating or gathering around with family, this recipe is always a crowd-pleaser.