The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 12-10-2011, 06:31 PM   #1
colonel00
Quintessential Chatty Farker

 
colonel00's Avatar
 
Join Date: 06-03-10
Location: Shawnee, KS
Downloads: 0
Uploads: 0
Default Venison Brats and Hot Slaw

I made up a simple meal today for the current Throwdown "Snags and Slaw". Apparently those crazy Aussies call sausages Snags So, I tried to come up with some creative ways to cook some sausages and slaw but nothing ever really popped. There have already been some fantastic entries and I tried to keep it original but the TD topic is a little limiting.

I finally decided to cook up some brats that myself and some buddies made while processing venison several weeks ago. These came out great and we have a ton of them.



So I started today with some ingredients for cole slaw based loosely on the recipe that deguerre has shared here on the forum. I wanted to kick it up a notch so I decided to add some roasted Hatch chilis, peppers, and some onion.



Chopped up the peppers and onions and mixed up the sauce. My intention was to kick it up and mission accomplished! The peppers and onions added great flavor and a good heat. It was almost a little to much so I might cut back the volume next time or roast/sautee them first next time.





I tired to come up with a creative presentation for the meal and the idea of a "cocktail" stuck in my mind. It worked so far with the slaw in this fancy glass that I have no idea why I have.



Once the slaw was done the sausages went on the SJG cooking indirect for exactly some amount of time. I added a few small cherry chips for a little smoke flavor.




While the sausages were cooking I tried to do a little vacuuming but I was met with this passive protest to being productive.



After said amount if exact time, the sausages were done and pulled off the grill.



Now, here is where things just got silly. I was still trying to follow the "cocktail" idea. At first I wanted to rim the glass with sausage slices but that just wasn't working well. Then I had the brilliant idea to skewer the slices much like olives in a martini. Sure, great in theory. Probably would have worked fantastic if i was doing little smokies. Unfortunately, for a brat, the image just didn't come out right I can only imagine what my neighbors thought when they see me outside taking pictures of this



A little modification and that looks a little better. However, I had to fight another attempt to sabotage my efforts. Maybe I should have taken it as a sign



There, that is better.



After I took these pics I was shaking my own head. Just too fancy for a simple meal. Plus, I quickly realized that it was just about impossible to eat the slaw out of those farking glass thingees. Thus, I digressed back to my best Chinet and made up a meal that I could eat with dignity. It was delicious. The brats were made with a pre-mix from Cabelas with a 80/20 ration of venison to pork. They came out great. So good that I ate all four myself. The slaw was good too. The heat level was great and adding the peppers really added a different realm to the flavor.


__________________
Brad
I was stripped by Guerry while he was wearing a skirt
Proud owner of the PentaZero
WWWWFBBQADD
0 out of 1 members found this post helpful

“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

Last edited by colonel00; 12-10-2011 at 06:51 PM..
colonel00 is online now   Reply With Quote


Thanks from:--->
Unread 12-10-2011, 06:36 PM   #2
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Downloads: 0
Uploads: 0
Default

Gadzooks
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr
Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

bluetang is offline   Reply With Quote


Thanks from:--->
Unread 12-10-2011, 07:23 PM   #3
kcmike
is one Smokin' Farker

 
kcmike's Avatar
 
Join Date: 02-09-11
Location: Kearney, MO
Downloads: 0
Uploads: 0
Default

Ok, you gotta' send me the recipe for your venison sausages. Those look farking fabulous!! Great idea on the slaw too.
__________________
Mike Trump
Owner & CEO, Oakridge BBQ LLC

~ Visit Oakridge BBQ ~

Lang 84D
22˝" WSM
Oaklahoma Joe 20x40
22˝" Weber Kettle
kcmike is offline   Reply With Quote


Thanks from:--->
Unread 12-10-2011, 07:40 PM   #4
colonel00
Quintessential Chatty Farker

 
colonel00's Avatar
 
Join Date: 06-03-10
Location: Shawnee, KS
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by kcmike View Post
Ok, you gotta' send me the recipe for your venison sausages. Those look farking fabulous!! Great idea on the slaw too.
Since my buddy works part time at Cabela's we have used that to our benefit. We now have all the tools necessary to process large quantities of meat. For the mix, we usually just grind up some pork butts and mix with the ground venison to add some fat content. Then we usually just use the premade mixes from Cabela's like these. It's nothing too fancy but every thing we have tried comes out really well. The best part about our setup is we can make 30lbs of sausage relatively easily. We have done some tweaking of the summer sausage we make but this was the first time trying brats and they came out great with just the store bought mix.

Oh, I should add that we have had trouble with the casings that come in the kits. The seem to tear easily and be tough to work with at times. So, we usually just pick up the "fresh" ones they have in the cryo pacs.

__________________
Brad
I was stripped by Guerry while he was wearing a skirt
Proud owner of the PentaZero
WWWWFBBQADD
0 out of 1 members found this post helpful

“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

Last edited by colonel00; 12-10-2011 at 07:56 PM..
colonel00 is online now   Reply With Quote


Unread 12-10-2011, 08:02 PM   #5
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

i'm sorry bob, but i just gotta say it myself....i'd HIT that!!!!

(the plated pic, not that odd first one) NTTAWWT.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Thanks from:--->
Unread 12-10-2011, 10:10 PM   #6
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Nicely done very nicely done and it good that you still can get a little wood in that sausage of yours
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Thanks from:--->
Unread 12-10-2011, 10:25 PM   #7
LuvDbbq
On the road to being a farker
 
Join Date: 11-11-11
Location: Sumner, WA
Downloads: 0
Uploads: 0
Default

The Brats looked great. Nice displaying of the coleslaw too. Not sure about the sausage phallic symbol though. Good job.
__________________
Old #4 kamado, 32" SS Gas Grill with ceramic plates, Infrared rotisserie and side burner. Best cleaning towels I've found- [URL]http://davidwilliams.norwex.biz/?p=start&lang=EN[/URL]
LuvDbbq is offline   Reply With Quote


Thanks from:--->
Unread 12-11-2011, 08:23 AM   #8
Al Czervik
Babbling Farker

 
Al Czervik's Avatar
 
Join Date: 05-17-11
Location: Mead, WA
Downloads: 0
Uploads: 0
Default

Still looks brilliant!
__________________
Mongo

Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen
Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...
(\__/)
(='.'=) Merry Christmas... Chitter was full!
(")_(")
Al Czervik is offline   Reply With Quote


Thanks from:--->
Unread 12-11-2011, 10:12 AM   #9
Hoss
is One Chatty Farker
 
Join Date: 12-31-09
Location: Hernando,MS
Downloads: 0
Uploads: 0
Default

Amusing post. The sausages look great and that setup you have(processing) is very nice.
Hoss is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Venison Beer Brats... in ball form cowgirl Q-talk 17 05-26-2011 12:22 PM
Foot-long Venison Beer Brats cowgirl Q-talk 47 11-18-2010 10:04 AM
Venison Pork Brats with Phesant Sauce. :) cowgirl Q-talk 24 12-25-2009 08:58 PM
Venison Habanero Brats With 2 Types of Cheese & Other Treats Phesant Q-talk 15 10-05-2009 11:48 PM
Thigh Meat Pizza and Red N Yeller Hot Slaw Dogs Greendriver Q-talk 15 08-01-2008 06:29 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:30 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts