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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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12-12-2012, 07:27 AM | #16 | |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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+1 on these. I ended up with the Kitchner stuffer from Northern Tool. It works really well. And I just looked, it's on sale, 70 bucks. Nice work!! On a side note, save off a pound of the meat next time and some remaining seasoning, but add in curry powder. About 1.5 Tbsp of it. Curry Brats absolutely rock!
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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12-12-2012, 07:32 AM | #17 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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awesome Bro! nuttin' better then homemade. I made up 10 lbs of my own a few weeks ago as well.
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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12-12-2012, 09:16 AM | #18 |
is one Smokin' Farker
Join Date: 04-05-12
Location: Charlottesville, VA
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Nice job Wampus! I made Brats recently and they turned out nice, but I may try your recipe because I see a few extra spices in yours that I didn't use, and I'm curious how they would change the flavor.
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__ -[B]Mike[/B] [SIZE="3"][COLOR="SeaGreen"]48" Klose Backyard Chef[/COLOR], Primo Oval XL[/SIZE] Stealth-Grey Thermapen, Maverick ET-732 |
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12-12-2012, 09:18 AM | #19 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Wow, that's nice!
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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12-12-2012, 09:48 AM | #20 |
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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Those look awesome!!
I've tried making Brats a couple times, and I always end up with all the fat leeching out during cooking and dry sausages. I've tried poaching, smoking and baking, all with the same result. Any ideas? I was thinking adding dried milk powder might help, as I see it as an ingredient in a lot of recipes. Yours looks plenty moist though, and I don't see anything about milk or any other binders. |
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12-12-2012, 10:08 AM | #21 |
is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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Thanks for posting this!! Especially with the recipe. Just cooked up some brats from Trader Joes last night and they tasted like @$$. Brats really are the world's greatest sausage.
I like them real salty like Johnsonville makes them.
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Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com |
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12-12-2012, 10:09 AM | #22 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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great looking sausages!
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~Ren~ Fat Kids Club Founding Member |
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12-12-2012, 10:13 AM | #23 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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Those sausages look great! Thanks for the recipe too!!!
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12-12-2012, 10:14 AM | #24 | |
is one Smokin' Farker
Join Date: 03-29-09
Location: Lenexa, Kansas
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PS - nice brats brother Wampus!
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[B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen. |
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12-12-2012, 10:31 AM | #25 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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A friend of mine (who is a Wisconsinite and claims to cook the PERFECT brat) likes to parboil his brats in beer. Then he puts them on the grill over direct heat just long enough to put some color to them and THEN (and this, he says is the secret) he puts them into a pot with some water, beer and a whole stick of butter (melted in). He says that the fat that comes out while grilling is replaced by the butter and that when you pull the brats OUT of that holding pot, the butter coats the brats and gives the fat back. I've had his brats and while they are certainly fantastic, they're still boiled. I prefer indirect grilled the whole time or hot smoked from raw to cooked. I like the snap that the skin/casing has that way. Parboiled, they end up really soft. To each his own.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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12-12-2012, 10:37 AM | #26 |
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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I'll give it another go and make sure the IT doesn't get above 155˚. Thanks for the tips!!
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12-12-2012, 12:45 PM | #27 |
is one Smokin' Farker
Join Date: 04-22-11
Location: Cleveland, OH
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Looks great wampus! I will have to try your recipe. Thanks
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Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!! |
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12-12-2012, 01:44 PM | #28 | |
On the road to being a farker
Join Date: 02-29-12
Location: Chatsworth, GA
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I've got tell you, some of the best Brats I've ever had were steamed in beer then put on the grill. They were fantastic. |
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Thanks from:---> |
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