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Woodfire Beer Brats

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
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: 6 People
Calories: 1127kcal
Author: Dad

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

Dad Dust Recipe:
  • 120G Granulated Garlic
  • 120G Granulated Onion
  • 1 tablespoon MSG
Instructions:
  1. Place all the items in a shaker and mix well.

Nutrition

Calories: 1127kcal | Carbohydrates: 61g | Protein: 43g | Fat: 76g | Saturated Fat: 33g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 197mg | Sodium: 3940mg | Potassium: 1131mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1109IU | Vitamin C: 17mg | Calcium: 592mg | Iron: 3mg
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!