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We wanted to try something a little different with brats tonight. So we came up with the thought of stuffing them with chili and cheese and then putting them on the smoker.
We had three different kinds of brats and they were all great. This would be a great tailgater, too. Just serve it on a bun. Wonderfully fun and messy. And great for cold days when you want something easy, hot and filling.We had three different kinds of brats and they were all great. This would be a great tailgater, too. Just serve it on a bun. Wonderfully fun and messy. And great for cold days when you want something easy, hot and filling.
Ingredientes
- Brats (we did 3 different kinds)
- Chili (we used a can of good chili)
- Cheddar cheese, sliced
- Sweet onion, fine chop (optional)
- Buns
Direcciones
- Slice the brat open leaving an inch or so on the ends. Then form it into a boat or trough with your fingers to hold your stuffing.
- Form it into a trough
- See how the brat is not sliced all the way through
- After forming the brats to where it will hold the most chili go ahead and fill it. Now you are ready for the grill.
- Cooking Directions: Royall Wood Pellet Grill
- Open the lid and set the dial to âSmokeâ, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up.
- Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as âsmokingâ; the temperature is around 165-180 degrees. 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores up so that the meat can pick up all the flavor of the smoke.
- After 30 minutes, turn the control up to high/400 degrees for 15 minutes. Add cheese and go another 5 minutes or until the cheese is melted.
- These can be done on any kind of grill. For more information, go to our website http://datenightdoins.com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 4 servings | |
| Calories 84 | |
| Calories from Fat 33 | 39% |
| Total Fat 3.73g | 5% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 141mg | 6% |
| Potassium 112mg | 3% |
| Total Carbs 9.71g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.1g | 3% |
| Protein 3.44g | 6% |
