Woodfire Smoked Beer Brats with Creamy Cheese and Onions!
There is something truly special about Woodfire Smoked Beer Brats. When you combine high-quality bratwurst, slow-smoke them to perfection, add a generous mountain of sweet, caramelized onions, and finish with a rich, creamy beer cheese sauce, you create an unparalleled cookout masterpiece that distinctly stands out from any ordinary grill-out.
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This isn’t just another brat on a bun; it’s a profound flavor experience that skillfully blends the deep essence of smoke, the decadent richness of cheese, and a symphony of textures into one truly unforgettable bite. Prepare to elevate your grilling game and impress your guests with this incredible dish.
Woodfire Beer Brats and Cheese Sauce
The Members Only version of Woodfire Smoked Beer Brats includes the full sauce recovery process, showing how to save a split beer cheese. It’s the same epic brat recipe with an exclusive behind-the-scenes fix.
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- Course: Main Course
- Cuisine: American
- Keyword: ninja woodfire, smoked brats, beer cheese
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Servings: 6 People
- Calories: 1127 kcal
- Author: Dad
Equipment
- Ninja Woodfire
- Wide-bottom pan
- Whisk
- Instant Read Thermometer
Ingredients
SMOKED BRATWURST & ONIONS
- 2 lbs Bratwurst
- 3 lbs Onions
- 2 tablespoons Dad Dust (See Note for Recipe)
- 1 tablespoon Sea Salt (Estimated, Adjust to Taste)
- 1 tablespoon Ground Black Pepper (Estimated, Adjust to Taste)
- 11.2 OZ Beer
- 2 Cups Water
- 2 tablespoons Chicken Base
- 6 Hoagie Rolls (As Many as You Need)
Beer Cheese Dip
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- ½ Cup Whole Milk
- ¼ Cup Heavy Cream
- 1.5 Cup Beer
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Dijon Mustard
- 1 tablespoon Dad Dust (See Recipe)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Sea Salt (Estimated, Adjust to Taste)
- 1 teaspoon Black Pepper (Estimated, Adjust to Taste)
- 3 Cups Sharp Cheddar Cheese (Freshly Shredded)
Instructions
SMOKED BRATWURST & ONIONS
- Slice the onions. Add the brats and onions to the air crisp basket of your woodfire grill. Season generously with Dad Dust, sea salt, and black pepper.
- Fill your Woodfire grill with appropriate pellets (pecan or apple work great) and set the smoker to 190°F. Smoke the brats and onions for 1 hour and 30 minutes, allowing them to absorb that deep, smoky flavor.
- After the initial smoking phase, transfer the brats and onions to a half sheet pan. In a separate bowl, mix the beer and chicken base until well combined, then pour this flavorful liquid over the brats and onions in the sheet pan. Add enough water to just cover the brats, approximately 1-2 cups. Increase the Woodfire grill temperature to 300°F, replenish pellets if needed, and continue to smoke for an additional hour, flipping the brats halfway through to ensure even cooking and flavor distribution.
Beer Cheese Dip
- Place a wide-bottom pan over medium-low heat. Add the unsalted butter and allow it to melt completely. Once melted, add in the all-purpose flour, whisking constantly to create a smooth roux. Cook for 1-2 minutes, or until the roux achieves a light golden brown color and emits a pleasant, nutty aroma. This step is crucial for thickening the sauce and developing its base flavor.
- Slowly stream in the whole milk, a small amount at a time, whisking continuously to prevent lumps. Continue this process until all the milk is incorporated and the mixture is smooth.
- Gradually add one cup of beer to the mixture, whisking constantly as you pour. The sauce should begin to thicken into a creamy, saucy paste. The alcohol in the beer will cook off, leaving behind a rich, malty flavor.
- Carefully add all of the freshly shredded sharp cheddar cheese, whisking continuously until it is fully melted and incorporated into the sauce. If you notice the sauce starting to burn or stick to the bottom, reduce the heat to low immediately. Once all the cheese is in, stir in the heavy cream, Worcestershire sauce, Dijon mustard, Dad Dust, smoked paprika, sea salt, and black pepper. At this stage, you may add a little more beer (up to ¼ cup) if you desire a looser consistency. Be cautious not to add too much liquid, as this can cause the sauce to split or become grainy. If the sauce does split, slowly whisk in a bit more milk and butter, then use a stick blender to emulsify and bring it back to a smooth consistency.
- Keep the beer cheese sauce warm over very low heat, stirring occasionally, until you are ready to serve.
Video
Notes
Dad Dust Recipe:
- 120G Granulated Garlic
- 120G Granulated Onion
- 1 tablespoon MSG
Instructions for Dad Dust:
- Place all ingredients in a shaker or airtight container and mix thoroughly until well combined.
Nutrition
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The Art of Layering Flavors: From Bratwurst to Beer Cheese
From the initial seasoning to the final decadent drizzle of sauce, this recipe is designed to build a complex flavor profile in every step. It begins with high-quality bratwurst, ideally sourced from a reputable butcher like Wild Fork, ensuring a premium base for our dish. These brats are generously seasoned with a simple yet incredibly effective blend: granulated onion, granulated garlic, a touch of MSG for that undeniable umami depth, along with sea salt and freshly ground black pepper. This fundamental seasoning establishes a rich background flavor even before the brats meet the smoke.
Then come the onions – and we’re talking pounds of them. We don’t settle for just a few; a substantial quantity of onions is critical to achieving the dish’s signature sweetness and texture. Slicing them thinly and uniformly with a mandolin allows them to caramelize evenly and absorb the smoke beautifully. This sheer volume of onions isn’t merely a side component; it’s a foundational layer that signals the bold and robust nature of this meal.
Beer Cheese Sauce: The Creamy Crown Jewel
Without a doubt, the true highlight of this culinary creation is the exceptional beer cheese sauce. A properly executed sauce has the power to elevate a good brat to legendary status, and this recipe delivers precisely that. The journey to this creamy perfection starts with a meticulously prepared butter and flour roux. Whisked patiently over medium-low heat, it is cooked until it achieves a slight golden hue and a nutty aroma, ensuring it never scorches. This roux forms the backbone of our sauce, providing the necessary thickness and a subtle, foundational flavor.
Next, whole milk and heavy cream are gradually incorporated, creating a velvety smooth base. The star liquid ingredient, a cloudy wheat beer, is then introduced, imparting its distinctive malty and slightly hoppy notes. This is where the sauce truly begins to come alive. Building on this rich foundation, a blend of potent flavor enhancers is added: savory Worcestershire sauce, tangy Dijon mustard, aromatic smoked paprika, the versatile “Dad Dust” (our special seasoning blend), along with black pepper and a final adjustment of salt. Each ingredient contributes a distinct layer, resulting in a complex and harmonious flavor.
The grand finale for the sauce involves the cheese. Only freshly grated sharp cheddar will do, as pre-shredded varieties often contain anti-caking agents that can hinder smooth melting. As the sharp cheddar is gently folded in and melted, it transforms the entire mixture into a luxuriously creamy, perfectly emulsified sauce. Its rich texture and profound depth of flavor ensure it pours beautifully, blanketing the smoked bratwurst and caramelized onions in a decadent embrace. This sauce isn’t just an accompaniment; it’s the element that binds all the components, making every bite a memorable experience.
Woodfire Smoked Beer Brats: A Masterclass in Smoke and Simmer
While the beer cheese sauce is being meticulously crafted, the bratwurst embark on their flavor journey on the Woodfire grill. Smoking them low and slow at a steady 190°F is key. This extended exposure to wood smoke infuses the brats with an incredible depth of flavor and gives them a beautiful, appetizing color. The gentle heat ensures they remain juicy without drying out, slowly rendering the fats and tenderizing the meat. An instant-read thermometer is your best friend here, guiding you to an internal temperature of around 150°F, indicating they are perfectly primed for the next stage.
Once they reach this critical temperature, the smoked brats join the caramelized onions in a half sheet pan. This isn’t just a transfer; it’s the beginning of another crucial flavor-building step. An additional can of beer and a couple of generous scoops of chicken base are added to the pan, transforming it into a rich, aromatic bath. Enough water is then added to just barely submerge the brats, allowing them to gently simmer and soak up even more of the infused liquid. The Woodfire grill, now elevated to 300°F, finishes the cooking process. During this final hour, flipping the brats halfway through ensures they cook evenly and continue to absorb the savory, beery broth.
This dual-phase cooking method — initial low-and-slow smoking followed by a flavorful simmer — is what truly sets these Woodfire Smoked Beer Brats apart. It’s far more nuanced than a quick grill or a simple boil. The brats acquire profound smoky notes from the woodfire and then layer on a complex, savory character from the beer and chicken broth. This combination results in incredibly juicy, intensely smoky, and wonderfully complex bratwurst. By the time they are ready, the onions have softened and caramelized into a sweet, smoky relish, providing the perfect counterpoint to the robust meat.
Why This Woodfire Smoked Beer Brat Recipe Is a Game-Changer
What truly distinguishes these Woodfire Smoked Beer Brats from other recipes is the synergistic combination of every component and cooking technique. The seasoning, though simple, is thoughtfully chosen to enhance the natural flavors of the bratwurst. The onions, generously piled and perfectly caramelized, transform from a mere accompaniment into an integral part of the dish, contributing both sweetness and texture.
The beer cheese sauce is a marvel of richness and creaminess, providing a luxurious coating that elevates every bite. And the cooking process itself — a two-stage journey involving both low-and-slow woodfire smoking and a flavorful simmer in beer and chicken broth — imbues the brats with an unparalleled depth of flavor and tenderness that you simply won’t achieve with a conventional backyard grill. This recipe isn’t just about preparing a meal; it’s about crafting an experience. It’s the kind of food that not only tastes extraordinary but also tells a story of careful preparation and culinary passion, making it a truly unforgettable dish for any occasion.
Assembling and Savoring Your Smoked Beer Brats
The final assembly of this dish is where all the incredible flavors and textures come together in a harmonious masterpiece. A sturdy, high-quality hoagie roll is essential to contain the generous fillings and hold up to the rich sauce. Gently nestle a perfectly smoked bratwurst into the roll, ensuring it’s ready to receive its flavorful companions. Next, spoon a substantial, sweet, and smoky pile of caramelized onions over the brat. These onions, having absorbed all the juices and smoke, add a crucial layer of sweetness and a tender bite.
Finally, generously ladle that smooth, creamy beer cheese sauce over everything. Watch as it cascades down, coating the brat, onions, and roll, promising an explosion of flavor. The combination of creamy, smoky, and savory elements creates an incredible bite after another. It’s the kind of dish that will make your guests pause, savor the moment, and inevitably ask for the recipe – wondering what culinary magic just happened to their taste buds. This is more than just a meal; it’s a celebration of bold flavors and expert technique, designed to be shared and enjoyed.
Tips for Sharing and Enhancing Your Woodfire Brat Experience
This Woodfire Smoked Beer Brat recipe truly hits all the right notes for a memorable meal. The visual appeal is undeniable, the aroma is irresistibly incredible, and the taste is, quite simply, even better. It strikes a perfect balance of deep smoky notes, luxurious richness, and comforting familiarity that makes bratwurst a perennial favorite at gatherings and family meals. While the meticulous, two-stage cooking method does require a bit of time and patience, the phenomenal end result is undeniably more than worth every minute spent.
To further enhance the sharing experience, consider offering a variety of toppings alongside the main event. Pickled jalapeños can add a welcome kick, while a sprinkle of fresh chopped parsley or chives can introduce a bright, herbaceous note. For those who prefer an extra layer of texture, crispy fried onions or even some crushed potato chips can provide a delightful crunch. Pairing these brats with a crisp coleslaw or a tangy potato salad can offer a refreshing contrast to the richness of the dish. Ultimately, Woodfire Smoked Beer Brats are about much more than just a sausage. They embody the art of layering distinct flavors, allowing the transformative power of smoke to work its magic, and culminating in a triumphant finish with perfectly tender onions and a lavish cheese sauce. It’s this kind of thoughtfully crafted recipe that elevates a simple meal into a cherished culinary event, creating lasting memories around the table.
Ingredient and Equipment Links
Use Dad’s Affiliate Link & get your own Ninja Woodfire Pro Connect Outdoor Grill:
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Ninja Woodfire Grill Griddle:
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Smokin Pecans Pellets:
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Raised Grates for Ninja Woodfire:
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