Grill bratwurst over direct medium-high heat for about 15 minutes, rolling frequently.
Have trouble getting great grill marks on your meat that the chefs on TV make look so easy to get? They make it look easy and you can get frustrated trying to duplicate them. For years I did not even try
While preparing meat for the grill you are faced with several options on how to do it. You may use one of them; none of them or all of them is purely a matter of taste. Different meats respond differently to different techniques. You will have to find what works best for you.
If you are searing multiple items, some may stick some and may not. The ones that stick are on cooler parts of the grill and the other ones are ready to turn, when the meat is ready to turn, flip it and repeat the process. Typically after the sear you will be removing the meat from the hot spot of the grill and/or lowering your flame.
Using this chart and an accurate food thermometer is the only sure way to know that your food has reached a high enough internal temperature to destroy any bacteria in it.
Butterfly cut the hot dogs: This is the act of cutting a hot dog almost in half and splitting it open. It allows you to get a grilled crust on the meat inside and gets you a different flavor profile.