- Joined
- Jan 14, 2006
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- Location
- At home on the range in Wyoming
About 3 weeks I asked for Bratwurst suggestions in THIS THREAD and wanted to share the results.
We decided to cook 4 batches, roughly 60 each and with the smoker at 300° they took about 40 minutes. We simmered 3 pans of sliced onions in butter with a little Tabasco on the top rack for about 20 minutes, then added those to a Nesco roaster with beer/water for holding. Both the brats and the onions had a great flavor. There were probably 125 guests and 30 employees.
Mustards on hand were 'hot and spicy', 'sweet and spicy', 'horseradish' and plain yellow. There was also ketchup, sweet relish, and pickled onions. Sides were potato salad & coleslaw... and there were some trays of cookies. I didn't realize how popular ketchup was, we went through one bottle in the first 90 minutes and had to open another.
Here are a few action photos.
As you can see, shade was at a premium
Cook's testing
Serving area
We decided to cook 4 batches, roughly 60 each and with the smoker at 300° they took about 40 minutes. We simmered 3 pans of sliced onions in butter with a little Tabasco on the top rack for about 20 minutes, then added those to a Nesco roaster with beer/water for holding. Both the brats and the onions had a great flavor. There were probably 125 guests and 30 employees.
Mustards on hand were 'hot and spicy', 'sweet and spicy', 'horseradish' and plain yellow. There was also ketchup, sweet relish, and pickled onions. Sides were potato salad & coleslaw... and there were some trays of cookies. I didn't realize how popular ketchup was, we went through one bottle in the first 90 minutes and had to open another.
Here are a few action photos.
As you can see, shade was at a premium
Cook's testing
Serving area
