Missouri St. Louis BBQ Bratwurst on the Arteflame Grill

Introduction

St. Louis BBQ bratwurst is a deliciously smoky and juicy take on this Midwestern classic. Grilled to perfection on the Arteflame grill, these bratwursts get a signature steakhouse-quality sear before being finished on the flat griddle cooktop for that juicy bite. Topped with sauerkraut and served in a bun, this recipe captures the bold flavors of Missouri barbecue while using the best grilling techniques for maximum flavor.

Ingredients

• 4 locally made bratwursts
• 4 bratwurst buns
• 2 cups sauerkraut
• 2 tbsp unsalted butter
• 1/2 cup beer (optional, for steaming)
• 1 tsp caraway seeds (optional, for extra flavor)
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tbsp mustard (to serve)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill and stack firewood on top.
3. Light the paper and let the fire build; the grill will be ready in about 20 minutes.

Step 2: Prepare the sauerkraut

1. Spread the sauerkraut on the flat griddle cooktop near the outer edges for gentle heating.
2. Add butter, caraway seeds, black pepper, and paprika, stirring occasionally for even flavor absorption.
3. If using, pour the beer over the sauerkraut for extra moisture and tang.
4. Let cook for 5-7 minutes until warm and slightly caramelized.

Step 3: Sear the bratwurst

1. Place the bratwursts on the center grill grate where the temperature reaches 1,000F.
2. Sear each side for about 1 minute to lock in juices and develop a crisp golden-brown crust.
3. Once seared, move them to the flat top griddle closer to the outer edge to finish cooking.

Step 4: Cook the bratwurst to perfection

1. Let the bratwursts cook on the griddle for about 10 minutes, turning occasionally.
2. Check the internal temperature; remove when they hit 150F as they will continue cooking off the grill.
3. Let rest for 5 minutes before serving.

Step 5: Toast the buns

1. Place the buns open-side-down on the flat cooktop for about 1 minute to toast until golden.
2. Remove them when they are slightly crispy but not burnt.

Step 6: Assemble and serve

1. Place a grilled bratwurst in each toasted bun.
2. Top generously with sauerkraut.
3. Add mustard as desired.
4. Serve immediately and enjoy!

Tips

• Let the bratwursts rest before serving to allow the juices to redistribute.
• Use locally made bratwursts for the best authentic Missouri flavor.
• Keep the sauerkraut on the outer griddle while grilling to prevent burning.
• Rotate the bratwursts occasionally to ensure even cooking.

Variations

1. Cheddar-Stuffed Brats: Use cheddar-stuffed bratwursts for a rich, cheesy flavor.
2. Spicy Jalapeño Brats: Add sliced grilled jalapeños and a drizzle of hot sauce.
3. BBQ Glazed Brats: Brush the bratwursts with BBQ sauce while grilling.
4. Caramelized Onion Brats: Sauté onions on the flat cooktop and pile them on top before serving.
5. German-Style Brats: Use stone-ground mustard and add a sprinkle of sauerkraut seasoning.

Best pairings

• Cold German beer or a Missouri craft lager
• Grilled potato wedges with smoked paprika
• Grilled corn on the cob with butter
• Coleslaw for a crunchy balance
• Sweet and tangy baked beans

Conclusion

Cooking St. Louis BBQ bratwurst on the Arteflame grill brings out the best flavors and textures. The high heat of the center grate locks in the juices, while the flat griddle cooktop ensures a perfect finish without burning. Paired with sauerkraut and served on a toasted bun, this is an authentic Missouri grilling experience that you will want to make again and again.