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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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11-02-2011, 11:17 PM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Recipe: Gameday Grub - Brats with Funky Chow Chow (pics)
Gameday Grub: Brats with Funky Chow Chow
In addition to Memphis Dry-Rubbed Wings I served grilled brats with a funky chow chow at my driveway tailgate party. Brats are a definite tailgate classic, but this chow chow really makes them something special. A chow chow is traditionally a relish that is, well, relished in the South. This version is decidedly different, with a base of sauerkraut and onion, the added tang of mustard and a slight spicy finish, which is perfect on brats. My inspiration was to combine many of the condiments that one might ordinarily put on a brat and add a few twists to make something unique. It worked well and my guests enjoyed it. I paired the brats with Bush's Original Baked Beans. The tender sweet beans were a great compliment to the snap and tang of the brats. Ingredients 18 Brats 18 Buns 1 batch Funky Chow Chow (recipe follows) 3 cans Bush's Original Baked Beans Funky Chow Chow 3 cups Sauerkraut, undrained (not from a can, please) 2 cups Yellow onions, diced small 3/4 cup Sweet pickle relish 2 Tbs Yellow mustard 2 Tbs Sugar 2 tsp Granulated garlic (not garlic "powder") 1 tsp Celery salt 1/2 tsp Smoked paprika 1/8 tsp Ground cayenne (optional) Method Combine all of the chow chow ingredients in a medium mixing bowl, mix well, cover and refrigerate at least two hours, preferably overnight. Start your grill and prepare for two-zone cooking (indirect and direct) at medium heat (350-375º). Grill the brats direct until they're nicely browned. Move the brats to the indirect side of the grill and continue cooking until they reach an internal temperature of 165º While the sausages finish cooking, warm the buns and heat the beans. Nestle a brat in a bun, load it up with chow chow, and dish up a mess of beans. Dive in and enjoy! Disclaimer: This cookout is in partnership with, and sponsored by, Bush Brothers & Company. ----- John |
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11-03-2011, 01:21 AM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That is an interesting Chow Chow John, I always though it had to have green tomatoes. That looks and sounds terrific.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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11-03-2011, 03:07 AM | #3 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Delicious!
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Hold my dang beer... |
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11-03-2011, 10:56 AM | #4 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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As usual that looks great John! Great idea to knock it all out with one condiment. I'll say your chow chow is quite a bit off from what I'm used to around these parts. Here chow chow has 3 or 4 types of beans, carrots, cauliflower, onions, celery and whatever else you want to throw in.
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11-03-2011, 11:05 AM | #5 | |
Take a breath!
Join Date: 12-17-10
Location: Cape Cod, MA
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Quote:
Yes sir...Amish chow chow sure is different. I was trying to figure out how that was going to work on a brat. But I do like this idea. PatioDaddio has never let me down!
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2-Weber 22.5 OTS, Green Weber Performer, WSJG, Mini WSM, Char Griller Kamado, Weber Gasser, UDS awaiting production! [FONT=Arial Black]Of everything I have lost in this life...I miss my mind the most![/FONT] |
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11-03-2011, 11:06 AM | #6 |
is one Smokin' Farker
Join Date: 06-22-09
Location: Eastpointe, Mi
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I like to cook my Brats in a "hot tub" of beer and onions first, then on the direct side to get some color on 'em. But these look great. LOVE SAUSAGE!!!
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Craig...Chief cook and pot washer, Prince of Peace Lutheran Church (LCMS) |
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11-03-2011, 11:14 AM | #7 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
different. I struggled a bit with the name, and "relish" just didn't get it. John |
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11-03-2011, 11:15 AM | #8 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
brats that day didn't get a little pre-grill "baptism", if you know what I mean. John |
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11-03-2011, 11:29 AM | #9 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
Yours is a winner for sure!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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11-03-2011, 11:36 AM | #10 |
Knows what a fatty is.
Join Date: 11-01-11
Location: Charlotte, NC
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Well done sir! I like the cut of you jib!
Going to have to try the chow chow...another good take on that is use yellow squash instead of the kraut, wouldn't work on these brats but good eatin...
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Char grill Pro Offset - smoking since 2009 |
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11-03-2011, 09:03 PM | #11 |
is one Smokin' Farker
Join Date: 07-28-10
Location: Centennial, Colorado
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I read your recipe while at work today and I had to make it for dinner.
I left work early so the chow chow could set in the 'fridg for a few hours. I had to add a couple of diced jalapenos to the mix just because that's how I roll. It was delicious! Thanks for yet another keeper recipe. |
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11-03-2011, 10:36 PM | #12 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Thanks, bro. I'm very happy that you enjoyed it.
John |
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