How long should I grill bratwurst to achieve that perfect balance of flavors and textures? Is there a specific duration I should adhere to when grilling these delectable sausages to ensure they are cooked thoroughly without losing their juiciness? As I contemplate the optimal grilling time, should I consider factors such as the thickness of the bratwurst, the heat of the grill, or even the type of grill I am using? Can varying cooking methods, such as direct versus indirect heat, alter the time required for achieving that coveted charred exterior alongside a succulent interior? Moreover, should I rely on merely time as an indicator, or would it be prudent to integrate other techniques, such as utilizing a meat thermometer, to ascertain the internal temperature? Would there be any additional tips or tricks to guarantee that each bite of grilled bratwurst delivers an explosion of flavor? What about the ideal accompaniments?