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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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04-03-2008, 07:28 PM | #1 |
is one Smokin' Farker
Join Date: 08-14-07
Location: Moberly, MO
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Brat Thought
KickassBBQs thread on Brats got me thinkin. Is it considered a Brethren no-no to give the Brats a soak in a beer hot tub after they're done. Sometimes I will put them in a hot beer and onion bath for "holding" after I grill them. I think I got that from a beer commercial years ago.
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Brian aka Irradiate Lit & Loaded BBQ Team Traeger - Lil Tex, UDS -old school, Weber - 22" kettle Kenmore - 5 burner gasser (for grillin'), 2 burner (for tailgatn') KCBS member & CBJ 2003 PLAYMOR 7' X 16' Hauler Am I in the "wood pile" ......again.. |
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04-03-2008, 07:36 PM | #2 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Heck no. The only rule we have about beer is to not waste it, unless of course it is cheap chit.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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04-03-2008, 08:26 PM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Personally I like a beer hot tub before grilling. I've found that the beer hot tub after grilling softens the nice, crisp skin.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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04-03-2008, 08:29 PM | #4 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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04-03-2008, 09:12 PM | #5 |
Knows what a fatty is.
Join Date: 02-11-08
Location: Urbandale,IA
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irrad8, Have you ever had some of our venison brats from Mondovi WI? We usually boil them in Leinekeugels first.
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04-03-2008, 09:18 PM | #6 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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I also think ya gotta go with Pilsner
MIL used Guiness bath and it tasted like chit
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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04-03-2008, 09:23 PM | #7 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Anyone ever do the beer hot tub in the smoker? Just wondering if that did anything.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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04-03-2008, 09:24 PM | #8 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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That sounds just nasty. I like Guiness to drink, but that does not sound good at all.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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04-03-2008, 09:30 PM | #9 |
is One Chatty Farker
Join Date: 07-05-07
Location: St. Louis
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I do..
When I do large quantities I always do the beer and onion bath. I also throw in a ton of garlic and some Montreal Steak Season. Just to step it up a little. You can see my baths on the top shelf.
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04-03-2008, 09:35 PM | #10 |
Babbling Farker
Join Date: 08-11-03
Location: St. Louis
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I do it before and after, and I do it in the smoker. Great smokey flavor...oh and the brats taste great too.
If you don't soak them in beer at some point you've committed a sin.
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Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner. |
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04-03-2008, 09:38 PM | #11 |
is one Smokin' Farker
Join Date: 08-14-07
Location: Moberly, MO
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Brewmaster- that is one awesome load of brats.
Radmanct- yes I have had those and they are fantastic
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Brian aka Irradiate Lit & Loaded BBQ Team Traeger - Lil Tex, UDS -old school, Weber - 22" kettle Kenmore - 5 burner gasser (for grillin'), 2 burner (for tailgatn') KCBS member & CBJ 2003 PLAYMOR 7' X 16' Hauler Am I in the "wood pile" ......again.. |
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04-03-2008, 09:39 PM | #12 |
is One Chatty Farker
Join Date: 07-05-07
Location: St. Louis
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04-03-2008, 09:48 PM | #13 |
Full Fledged Farker
Join Date: 10-23-07
Location: Norwalk,Iowa
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Sooo...how do you guys tell when they're done? Temp alone?
I would think tubbin' them afterwards would make 'em "mushy". If your'e only smoking them, I suppose the skin doesn't get very crisp,no? How long to expect to smoke brats? |
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04-03-2008, 09:59 PM | #14 | |
is One Chatty Farker
Join Date: 07-05-07
Location: St. Louis
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Quote:
I don't think there is a huge science behind brats. No matter how you cook them, I think with some hot and spicy mustard you can't go wrong. Hey, has anyone put one in the deep fryer? That would make them crisp. Cheers, Nate |
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