Rockaway BeachBQ
Full Fledged Farker
Well I cooked up my first recipe from BIG TIME BBQ.
Only slightly adapted here
I put 5 links of beer brats on the primo grill and a cast iron skillet with about a stick of butter on the grill as well. Once the butter was starting to melt I threw two medium onions and some S & P in the skillet. I kept the bottom vent almost closed to keep the fire from getting to hot and closed the top sometimes with that vent wide open. Onions were boiling in butter and their own juices and once the brats were nice and brown I put them in the skillet. I threw in most of a beer as well.
I was trying to cook out the beer but it was hard to tell because it kept bubbling from the onion juices. I probably cooked it a little longer than neccesary but I have to say it was delicious on rolls with some sauerkraut and a JW Dundee Honey Brown. The onions were pure buttery mush and the kraut helped give a little acidity and texture to the topping.
The most suprising thing was a smoke ring on the sausage.
I plan on trying his brats from scratch recipe as soon as I can get a hold of some casings.
Doc, if you are reading this. Thanks for taking a relatively unhealthy sausage and making it a cholesterol bomb. If I keep cooking like this my wife will be begging for a nice light dinner like spare ribs or brisket.
Only slightly adapted here
I put 5 links of beer brats on the primo grill and a cast iron skillet with about a stick of butter on the grill as well. Once the butter was starting to melt I threw two medium onions and some S & P in the skillet. I kept the bottom vent almost closed to keep the fire from getting to hot and closed the top sometimes with that vent wide open. Onions were boiling in butter and their own juices and once the brats were nice and brown I put them in the skillet. I threw in most of a beer as well.
I was trying to cook out the beer but it was hard to tell because it kept bubbling from the onion juices. I probably cooked it a little longer than neccesary but I have to say it was delicious on rolls with some sauerkraut and a JW Dundee Honey Brown. The onions were pure buttery mush and the kraut helped give a little acidity and texture to the topping.
The most suprising thing was a smoke ring on the sausage.
I plan on trying his brats from scratch recipe as soon as I can get a hold of some casings.
Doc, if you are reading this. Thanks for taking a relatively unhealthy sausage and making it a cholesterol bomb. If I keep cooking like this my wife will be begging for a nice light dinner like spare ribs or brisket.
