Woodfire Smoked Beer Brats with Creamy Cheese and Onions!
There is something special about Woodfire Smoked Beer Brats. When you take quality bratwurst, smoke them low and slow, pile on a mountain of onions, and finish with a creamy beer cheese sauce, you end up with a cookout masterpiece that stands out from the crowd.
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This recipe is not just another brat on a bun. It is a full flavor experience that combines smoke, richness, and texture into one unforgettable bite.
Woodfire Beer Brats and Cheese Sauce
Equipment
- Ninja Woodfire
- Wide-bottom pan
- Whisk
- Instant Read Thermometer
Ingredients
SMOKED BRATWURST & ONIONS
- 2 lbs Bratwurst
- 3 lbs Onions
- 2 tablespoon 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 tablespoon Chicken Base
- 6 Hoagie Rolls As Many as You Need
Beer Cheese Dip
- 3 tablespoon Unsalted Butter
- 3 tablespoon 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 the woodfire. Season with Dad Dust, Sea Salt, Black Pepper.
- Fill the Woodfire with pellets and set the Woodfire to smoker 190F and 1 Hour 30 minutes. Add the brats and onions to the Woodfire and smoke them.
- After the initial smoke add the onions and brats to a half sheet pan. Mix the beer and the chicken base in a bowl and then add the beer to the sheet pan. Add enough water to just cover the brats, about 1-2 cups. Set the Woodfiire to 300F, top of the pellets and smoke for 1 more hour flipping the brats halfway through.
Beer Cheese Dip
- Set a wide bottom pan over medium-low heat. Add in the butter and let it melt. When the butter has melted add in the flour whisking constantly. Cook for 1-2 minutes or until it begins to slightly brown and smell nutty.
- Slowly stream in the milk a little at a time. Whisk it until the flour clumps, and then repeat until all of the milk is gone.
- Add in one cup of the Beer making sure you are whisking as you do it. The mixture should begin to form more of a saucy paste.
- Add in all of the cheese, whisking as you go. Lower the heat to low if you notice it beginning to burn. Once all of the cheese is in add in the heavy cream, and spices. At this point you can add a little more beer if you want the sauce to be looser. Do not add more than about ¼ cup or you risk the sauce splitting or becoming grainy. If this happens slowly whisk in more milk and butter and blend with a stick blender to fix it.
- Keep Warm the sauce warm until ready for use.
Video
Notes
- 120G Granulated Garlic
- 120G Granulated Onion
- 1 tablespoon MSG
- Place all the items in a shaker and mix well.
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!From the start, this recipe has a little bit of everything. The bratwurst came straight from Wild Fork and were generously seasoned with a mix of granulated onion, granulated garlic, a splash of MSG, salt, and black pepper. That simple seasoning brought depth right from the beginning. Then came the onions. Not just a few onions either, but pounds of them. Breaking them down with a mandolin created thin, even slices that were perfect for smoking. The sheer volume of onions set the tone for a dish that was going to be bold.
Beer Cheese Sauce Takes Center Stage
Of course, the highlight of this recipe is the beer cheese sauce. A proper sauce can take a brat from good to legendary, and this one delivered. The process started with a butter and flour roux, whisked carefully so it never burned. Whole milk and cream smoothed it out before the key flavor, a cloudy wheat beer, joined the mix. With the addition of Worcestershire sauce, Dijon mustard, smoked paprika, Dad Dust, black pepper, and salt, the base was full of layers. Then came the cheese. Freshly grated, it melted into the sauce and turned everything into creamy perfection.
The texture was rich, the flavor had depth, and the sauce poured beautifully over the finished bratwurst. Paired with the smoky meat and sweet onions, it was the kind of sauce that made the entire dish stand out.
Woodfire Smoked Beer Brats Build Big Flavor
While the sauce was being prepared, the bratwurst were smoking away on the Woodfire at a steady 190 degrees Fahrenheit. The slow smoke gave them color and flavor, and when they reached around 150, they went back in with the onions. Another can of beer and a couple of big scoops of chicken base turned everything into a rich bath. Covered with enough liquid to submerge, the brats soaked up even more flavor as they finished cooking at 300 degrees Fahrenheit.
This method set them apart. It was not just a quick smoke or grill. The brats got layers of flavor from both the smoker and the simmer with onions and beer. That combination made them juicy, smoky, and complex. By the time they were ready, the onions had cooked down into a sweet and smoky pile that paired perfectly with the meat.
Why This Recipe Stands Out
What makes these Woodfire Smoked Beer Brats different is the total package. The seasoning was simple but smart. The onions were over the top in the best way. The sauce was rich and creamy. And the cooking process gave the brats layers that you will not get from a quick backyard grill. This is food that not only tastes great but also tells a story.
The final build showed how it all came together. A good hoagie roll, brats nestled inside, a generous pile of onions, and a ladle of smooth beer cheese sauce on top. The combination of creamy, smoky, and savory made for one incredible bite after another. It was the kind of dish that would make guests stop and ask what just happened to their taste buds.
Sharing the Experience
This recipe hit all the right notes. It looked great, smelled incredible, and tasted even better. It had the balance of smoke, richness, and comfort that makes bratwurst such a favorite at gatherings. And while the method took time, the result was more than worth it.
At the end of the day, Woodfire Smoked Beer Brats are not just about bratwurst. They are about layering flavors, letting the smoke do its work, and finishing strong with onions and cheese. That is the kind of recipe that turns a meal into an event.
Ingredient and Equipment Links:
Use Dad's Affiliate Link & get your own Ninja Woodfire Pro Connect Outdoor Grill:
https://ninjakitchen.pxf.io/k0JNLN
Ninja Woodfire Grill Griddle:
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Smokin Pecans Pellets:
https://amzn.to/3LiZx9i
Raised Grates for Ninja Woodfire:
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