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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-04-2013, 07:33 PM | #1 |
Full Fledged Farker
Join Date: 01-28-12
Location: Hagerstown, MD
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Sausage and Beer
Can't remember if you soak the sausage in beer, or boil it for a minute or two in beer to keep it from shrinking up?
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Todd |
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01-04-2013, 07:42 PM | #2 |
is one Smokin' Farker
Join Date: 08-21-11
Location: Greenville, WI
Name/Nickname : Kevin
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Here in Wisconsin, it is done one of two ways. It is either boiled in beer and onions and then tossed on the grill to get some snap in the casings, or it is grilled until done and then held in hot beer and onions. Damn, now I am hungry....
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01-04-2013, 07:47 PM | #3 |
Is lookin for wood to cook with.
Join Date: 12-31-12
Location: Port Chester NY
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I always boil it in the beer and then grill it to get some grill marks and bbq taste. IMHO
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Weber WSM 22.5, Weber EP-320, Weber Q-200, Maverick ET-732,TapaTalk:blah: |
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01-04-2013, 07:57 PM | #4 |
Full Fledged Farker
Join Date: 01-28-12
Location: Hagerstown, MD
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I'm gonna be smoking these for a couple hours. Will that make any difference?
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Todd |
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01-04-2013, 11:10 PM | #5 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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I smoke brats for about an hour or so over whatever wood I've got on hand. Then its in the bath with beer, onions, and a whole stick of butter. Mmmmmmmhmm, good!!
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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01-05-2013, 07:48 AM | #6 |
is one Smokin' Farker
Join Date: 08-21-11
Location: Greenville, WI
Name/Nickname : Kevin
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B2B, the beauty is that I don't think you can screw this one up. Sausages (unless chix or turkey), have a lot of fat. Adding them to beer ups the moisture. Your goal is to get the snap of the skin where you want it when grilling and the rest takes care of itself. My humble opinion after a lifetime of sausage and beer consumption.
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01-05-2013, 08:00 AM | #7 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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I smoke mine and then into a pan of beer onions and lots of buttah. The trick is not to let them sit for hours in the beer spa. They get soggy. Pre smoke and reheat in the spa and serve as soon as they are hot...............Mmmmmmmmmm Between this and the hot dog post I know what I'm having for the Packer game. Brats, dogs, beer, AHHHHHHHHHHHHHHHHHHHHHHHH
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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01-05-2013, 08:02 AM | #8 |
Knows what a fatty is.
Join Date: 09-24-12
Location: Milwaukee
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