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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-02-2011, 11:17 PM   #1
PatioDaddio
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Default 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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Unread 11-03-2011, 01:21 AM   #2
landarc
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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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Unread 11-03-2011, 03:07 AM   #3
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Delicious!
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Unread 11-03-2011, 10:56 AM   #4
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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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Unread 11-03-2011, 11:05 AM   #5
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Quote:
Originally Posted by fingerlickin' View Post
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.

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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Unread 11-03-2011, 11:06 AM   #6
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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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Unread 11-03-2011, 11:14 AM   #7
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Quote:
Originally Posted by fingerlickin' View Post
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.
Thanks. As I said in the post, this version of "chow chow" is decidedly
different. I struggled a bit with the name, and "relish" just didn't get it.

John
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Unread 11-03-2011, 11:15 AM   #8
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Quote:
Originally Posted by toadhunter911 View Post
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!!!
Me too, but alcohol wasn't allowed for this post. I won't say that some of the
brats that day didn't get a little pre-grill "baptism", if you know what I mean.

John
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Unread 11-03-2011, 11:29 AM   #9
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Quote:
Originally Posted by PatioDaddio View Post
Thanks. As I said in the post, this version of "chow chow" is decidedly
different. I struggled a bit with the name, and "relish" just didn't get it.

John
There's probably as many recipes for it as there are people making it.
Yours is a winner for sure!
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Unread 11-03-2011, 11:36 AM   #10
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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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Unread 11-03-2011, 09:03 PM   #11
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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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Unread 11-03-2011, 10:36 PM   #12
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Thanks, bro. I'm very happy that you enjoyed it.

John
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