First, a shocking fact: Do not, under any circumstances, poke holes in your bratwurst. I know, I know—every uncle with a grill tells you to “let the fat out.” That uncle is a saboteur. Poking holes turns your juicy brat into a dry, sad little hockey puck. The fat is flavor. Let it live.
Second, you’re probably thinking, “I’ll just throw these on a raging fire.” Stop. Fire is for cavemen and s’mores. Bratwurst is for delicate German engineering. Overcook them, and you’ll be chewing on what tastes like a tire with a PhD in disappointment.
