Oktoberfest - 4 Recipes in One - Smoked, Grilled and Griddled at Home

If you want to get in on the action and host an authentic Oktoberfest event at home, then this is the perfect recipe collection for you. Special thanks to Super Chef, Andrew Plaza for creating this Oktoberfest feast for our 2024 World of Barbecue series as we feature German-inspired recipes throughout October.

A)  OKTOBERFEST BRATWURST IN BEER WITH ONIONS

INGREDIENTS

• 1 Tbsp Vegetable Oil
• 6-8 links of Bratwurst
• 1 Tbsp Butter
• 2 Red Onions (thinly sliced)
• 1 Tbsp Brown Sugar
• 1 Tbsp Thyme (Fresh or Dried)
• ½ Tbsp Killer Hogs AP Rub
• ½ Tbsp Health Riles Competition Seasoning
• 2 tsp Smoked Paprika
• 12oz Dark, Malty German Lager (Bock, Doppelbock, Dunkel, Vienna)
• 1 Cup Beef Stock

DIRECTIONS

1. Pre-heat your smoker to 225°F
2. Add Bratwurst to the top shelf in your smoker and smoke until internal temperature is 140°F (40mins)
3. Increase temperature to 375°F
4. In a cast iron skillet on the smoker, add butter until melted. Add onions, brown sugar, thyme, SPG, BBQ Seasoning, and smoked paprika. Stir and let cook until onions are soft and just beginning to caramelize (8-12mins)
5. Pour Beer over the softened onions, stir, and scrape bits off the bottom of the skillet. Add the bratwurst (make sure all are nicely submerged).
6. Simmer/Cook until beer sauce has reduced and brats are at 165°F internally (another 20mins)
7. Serve over mashed potatoes or add to a freshly baked roll (onions, bratwurst).

*Top with sauerkraut, German/grainy mustard*

B)  SMOKED GERMAN SAUERKRAUT SOUP WITH SAUSAGE AND POTATO

INGREDIENTS

• 2 Tbsp Vegetable Oil
• 1 Onion (medium, diced)
• 2 Yukon Gold Potatoes (peeled and diced)
• 2 Cups Authentic German Sauerkraut *North American, Sauerkraut is too harsh, do not substitute*
• 8-10oz Bacon Bits leftover (used from Flammkuchen recipe)
• 1 Bay Leaf
• 1 Tbsp Killer Hogs AP Seasoning
• 1 Tbsp Kreiser Barbecue Old Skool Seasoning
• 4 Cups Chicken Broth + 1 cup more if needed
• ½ Tbsp Smoked Paprika
• ¼ Cup Heavy Cream
• 2 Frankfurters (or similar) sliced

DIRECTIONS

1. Pre-heat your smoker to 375°F
2. Add Frankfurters, and smoke until internal 165°F
3. In a soup pot, or BBQ-friendly Dutch oven, sauté onions in oil until they start to brown. Add in the sauerkraut, bay leaf, and sauté for a minute and a half. Stir frequently.
4. Add chicken stock, diced potatoes, smoked paprika, All Purpose and BBQ seasoning. Stir, and let cook in the smoker for 15 minutes. Stir again, Cover, and cook another 30 mins or until potatoes are tender.
5. *(Check every 5 - 7 mins and stir if needed so nothing sticks or burns to the bottom)*
6. Add in the heavy cream and bacon bits, and stir.
7. Spoon into bowl and top with sliced Frankfurters

*Note: if you want to slice your frankfurters into rounds, and skip the smoking process, use 1 Tbsp Butter place it in a frying pan, and cook until desired crispness*

C)  KARTOFFELPUFFER – GRIDDLED GERMAN POTATO PANCAKES

INGREDIENTS

• 1 1/2lbs frozen or fresh pre-shredded potatoes (room temperature)
• 2 Eggs
• 1 tsp Dark Side of the Grill – Mel-Toro Beef Rub
• 2 tsp Kreiser Barbecue Hightide Seasoning
• 1 tsp Nutmeg
• 1 Tbsp Corn or Potato Starch (if not using starch from whole potatoes)
• Cooking Oil (as needed for frying)

DIRECTIONS

1. Pre-heat your griddle to medium-high heat
2. Beat the eggs with the salt, pepper, nutmeg and if using the 1 tablespoon of corn or potato starch, then add to the potatoes.
3. Apply Vegetable oil on the griddle
4. Form patties and place evenly through out the cooking surface
5. Fry until each side is golden and crispy, (4 minutes per side), depending on how large the pancakes are.
6. Drain the cooked potato pancakes over paper towels before serving. Serve while still hot with apple sauce or sour cream as a dip.

D)  FLAMMKUCHEN – FIRE-UP THAT GOZNEY PIZZA OVEN FOR TARTE FLAMBEE

INGREDIENTS

• 4 x Pre-made Pizza Dough (made for thin crust)
• 1 Tbsp Butter
• 2 Large Sweet Onions (thinly sliced)
• 8oz Bacon (diced)
• 7oz Crème Fraiche or Sour Cream (full fat)
• 1 Large Egg Yolk
• 1 Tbsp Kreiser Barbecue SPG+
• 1 tsp Nutmeg

DIRECTIONS

1. Pre-heat your Gozney Pizza Oven to 500°F
2. Cut bacon into small, thin strips and thinly slice the onions.  
3. Heat the butter over medium heat in a pan and cook the bacon until it just begins to get crispy. Move it to drain over a paper towel. (Keep the extra for the sauerkraut soup)
4. In the same pan with the grease left from the bacon, sauté the onions. When translucent move away from the heat and let them cool off.
5. Mix the creme fraiche or sour cream with the yolk, SPG, and nutmeg. 
6. Roll out your pre-made pizza dough into a small-medium round shape.
7. Spread creme fraiche mixture over each tart, top with onions, and bacon, and sprinkle with caraway seeds. Bake until the edges begin to darken. 

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