Skip to the FAQ: brats, smoke woods, beer pairings
Have you ever started in one place and found yourself the next morning in another—without the faintest idea of how you got there?
That pretty much describes my first Oktoberfest in the festival’s birthplace, Munich.
Fresh out of college and traveling through Europe, I wanted to see what Oktoberfest was all about. So I took a seat on a bench under a huge tent in Munich’s die Wiesn district, surrounded by jovial men in feathered hats and lederhosen, singing at the top of their lungs.
A waitress in a dirndl set a Maßkrug, a gray one-liter stoneware mug filled with Munich’s finest brew.
One liter is a lot beer. Like 33.8 fluid ounces. But I didn’t just drink one liter. I didn’t just drink two liters. I drank three. And the Brezn (soft pretzels) and Wurstl (grilled bratwurst) that accompanied them weren’t enough to counterbalance the alcohol in the beer.
I woke the next morning in a cheap hotel, my clothes still on, my backpack by my side. How I got there, I still don’t know to this day. Someone must have been looking out for me.
I don’t suggest you drink three liters of beer at your next Oktoberfest party (although I’m living proof it’s possible).
I do suggest you drink a little less beer and eat a little more food. Actually, a lot more food. Like the following dishes—German-inspired, but perfectly adapted to the grill in your backyard.
We start with….
Oktoberfest Recipes
Indirect grilling may not be the way your grandfather cooked brats, but it works wonders. The gentle heat crisps the casing, locks in moisture, and avoids the flare-ups that can scorch your sausages. Add a touch of wood smoke, and you’ve got a brat that’s smoky, juicy, and packed with flavor. Of course, in Wisconsin, the traditional approach is direct grilling. The secret is to keep the heat moderate, leave yourself a cool zone in case of flare-ups, and never pierce the casing so the juices stay where they belong. Once cooked, slide the brats into a simmering bath of beer and onions—the classic “hot tub” treatment that makes them ideal for tailgates or Oktoberfest gatherings.
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South Texas cuisine owes much to its Mexican roots, but the influence of German immigrants runs just as deep. In 1883, a German brewmaster opened San Antonio’s City Brewery—now the heart of the trendy Pearl District. German sausage traditions evolved into Texas’ famed “hot guts” beef links, and dishes like Spiessbraten crossed the Atlantic with settlers from the Palatinate region. Spiessbraten—pork roasted on a spit with little more than onions, garlic, salt, and pepper—is one of the great classics of German grilling. Steven’s Pearl District version nods to that heritage while adding a Texas twist: mustard, ham, cheese, and poblano chiles. Slow roasting over wood smoke ties it all together with a flavor that’s nothing short of spectacular.
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Like many of the original Texas barbecue joints, Kreuz Market began as a butcher shop and grocery. At week’s end, any leftover cuts went into the smoker, paired with simple accompaniments you’d find right off the shelves—crackers, cheddar, onions, pickled peppers. No sides simmered for hours, no barbecue sauce—just smoked beef and groceries. The first bite of shoulder clod was a revelation: pure, unadorned beef flavor.
This is Texas barbecue at its boldest. The clod, a 16-pound cut from the beef shoulder, is massive, meaty, and virtually unknown outside the Lone Star State. Most of the time it’s broken down for steaks or ground into burgers, but cooked whole, it becomes one of barbecue’s great unsung treasures. If your local supermarket doesn’t carry it, a good butcher can special order one for you.
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The pinnacle of German barbecue is spanferkel—a whole hog spit-roasted over wood after being rubbed with a fragrant spice paste. As it turns on the fire, the pork is basted with a glaze that speaks to Germany’s culinary soul: dark malty beer, honey, and ginger, the same flavors that give Nuremberg’s famous lebkuchen (gingerbread) its signature taste.
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Oktoberfest Recipes: Frequently Asked Questions
What are the best Oktoberfest recipes to grill at home?
Start with bratwurst, a pork loin Spiessbraten, and a simple rotisserie pork roast.
Add soft pretzels and a beer-and-onion “hot tub” for serving.
Is indirect or direct heat better for grilling bratwurst?
Indirect heat crisps the casing and keeps brats juicy while avoiding flare-ups.
Finish briefly over direct heat for color if you like.
What wood smoke works well with German-style grilling?
Mild to medium woods like apple, cherry, or oak complement pork and sausages
without overpowering classic Oktoberfest flavors.
How do I make a bratwurst beer-and-onion hot tub?
Simmer sliced onions in beer with a little butter and mustard. Hold grilled brats
in the hot mixture to keep them juicy for serving.
What sides pair well with Oktoberfest grilling?
Sauerkraut, pickled peppers, mustard, rye or pretzel rolls, plus simple grocery-ready
sides like crackers, cheddar, and onions.
What beer styles pair best with Oktoberfest recipes?
Festbier and Märzen are naturals. Helles or Vienna lagers also shine, balancing smoke
and pork richness without too much bitterness.
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Oktoberfest may have started in Munich, but the flavors translate perfectly to your backyard grill. From brats soaking in a beer-and-onion hot tub to smoky Spiessbraten and pork roasted over wood, these dishes are as festive as the beers they pair with. So pour yourself a stein, fire up the grill, and raise a toast—Prost!—to good food, good friends, and a taste of Oktoberfest at home.
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