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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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Old 09-06-2006, 09:00 PM   #1
Rockaway BeachBQ
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Well I cooked up my first recipe from BIG TIME BBQ.

Only slightly adapted here

I put 5 links of beer brats on the primo grill and a cast iron skillet with about a stick of butter on the grill as well. Once the butter was starting to melt I threw two medium onions and some S & P in the skillet. I kept the bottom vent almost closed to keep the fire from getting to hot and closed the top sometimes with that vent wide open. Onions were boiling in butter and their own juices and once the brats were nice and brown I put them in the skillet. I threw in most of a beer as well.

I was trying to cook out the beer but it was hard to tell because it kept bubbling from the onion juices. I probably cooked it a little longer than neccesary but I have to say it was delicious on rolls with some sauerkraut and a JW Dundee Honey Brown. The onions were pure buttery mush and the kraut helped give a little acidity and texture to the topping.

The most suprising thing was a smoke ring on the sausage.

I plan on trying his brats from scratch recipe as soon as I can get a hold of some casings.

Doc, if you are reading this. Thanks for taking a relatively unhealthy sausage and making it a cholesterol bomb. If I keep cooking like this my wife will be begging for a nice light dinner like spare ribs or brisket.
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Old 09-06-2006, 09:52 PM   #2
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Quote:
Originally Posted by Rockaway BeachBQ
Well I cooked up my first recipe from BIG TIME BBQ.

Only slightly adapted here

I put 5 links of beer brats on the primo grill and a cast iron skillet with about a stick of butter on the grill as well. Once the butter was starting to melt I threw two medium onions and some S & P in the skillet. I kept the bottom vent almost closed to keep the fire from getting to hot and closed the top sometimes with that vent wide open. Onions were boiling in butter and their own juices and once the brats were nice and brown I put them in the skillet. I threw in most of a beer as well.

I was trying to cook out the beer but it was hard to tell because it kept bubbling from the onion juices. I probably cooked it a little longer than neccesary but I have to say it was delicious on rolls with some sauerkraut and a JW Dundee Honey Brown. The onions were pure buttery mush and the kraut helped give a little acidity and texture to the topping.

The most suprising thing was a smoke ring on the sausage.

I plan on trying his brats from scratch recipe as soon as I can get a hold of some casings.

Doc, if you are reading this. Thanks for taking a relatively unhealthy sausage and making it a cholesterol bomb. If I keep cooking like this my wife will be begging for a nice light dinner like spare ribs or brisket.
PICS!!!!! PICS!!!!!!......we're all porn freaks here......jones'n for a brat pic!!!
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Old 09-06-2006, 09:53 PM   #3
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wait....just read my post...well, you guys know what I mean
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Old 09-07-2006, 05:03 AM   #4
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Quote:
Originally Posted by jpw23
wait....just read my post...well, you guys know what I mean
My guess... That was a Freudian slip,and you meant it just how it sounded!

Brats sound good, though I haven't mixed sauerkraut and onions before. No reason it wouldn't be good! One thing I do with kraut is to really drain it well, then heat it up with a bit of champagne vinegar.
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Old 09-07-2006, 08:10 AM   #5
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I bury Kraut right next to the Rice
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Old 09-07-2006, 12:49 PM   #6
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I tried brats (Johnsanville) on the smoker last week, smoked for a while then put in the beer and onion hot tub which was on the smoker. Wow, I grew up on brats (I was born in Madison) and these were awesome. Thanks for the advice guys.
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Old 09-07-2006, 03:20 PM   #7
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Quote:
Originally Posted by Rockaway BeachBQ
Well I cooked up my first recipe from BIG TIME BBQ.

Only slightly adapted here

I put 5 links of beer brats on the primo grill and a cast iron skillet ...............
If I keep cooking like this my wife will be begging for a nice light dinner like spare ribs or brisket.
----------------------------------------------------------------

.... glad to hear this went so well ! I'm now lookng for lots of great recipes to try on the new Brinkmann and make comparisons on the BGE. These brats sound like an easy and ideal starter ..... especially now ... ..
'are you ready for some football' ??
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Old 09-07-2006, 04:08 PM   #8
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Quote:
Originally Posted by Rockaway BeachBQ
I plan on trying his brats from scratch recipe as soon as I can get a hold of some casings.
Can easily be ordered online. Most larger outdoor stores (Gander Mountain, Bass Pro, Cabela's etc.) have them.

Or if you're lazy like me just go to Walmart and get a sausage making kit. They are available seasonaly for deer hunters. This is the season. Use the casings toss the spices. They aren't realy too bad, but I prefer my hand rolled seasonings.

I've got a real simple recipe for great "sweet" italian sausage that beats Johnsonville by a mile. Don't need any casings for that one if you're using it for Pizza or Ziti.
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Old 09-07-2006, 04:42 PM   #9
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Quote:
Originally Posted by Kevin
.....................

I've got a real simple recipe for great "sweet" italian sausage that beats Johnsonville by a mile. Don't need any casings for that one if you're using it for Pizza or Ziti.
--------------------------------

.... Well ??
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Old 09-07-2006, 04:51 PM   #10
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Quote:
Originally Posted by Q_Egg
--------------------------------

.... Well ??
In keeping with a well honored Brethren tradition, I won't hijack this thread. Yeh right. I'll dig it out and start a new thread in Qtalk. "Italian Sausage".
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Old 09-07-2006, 04:55 PM   #11
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AAAAAHHHHHHRRRRGGGGGG!!
What's with all of this brats cooked in beer and onions??? Talk about wrecking a perfectly good piece of sausage! Cooking in beer first or last makes the brat mealy and gross.
Fresh brats (prefer Johnsonville), never precooked, never beer brats. Cooked indirect (over lump with smoke wood preferably), never punctured. They should be a deep reddish brown and PLUMP when done. Serve with hot kraut, fresh uncooked onions, mustard.

Drink the beer, for Christ's sake.
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Old 09-07-2006, 05:18 PM   #12
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Quote:
Originally Posted by Harbormaster
AAAAAHHHHHHRRRRGGGGGG!!
What's with all of this brats cooked in beer and onions??? Talk about wrecking a perfectly good piece of sausage! Cooking in beer first or last makes the brat mealy and gross.
Fresh brats (prefer Johnsonville), never precooked, never beer brats. Cooked indirect (over lump with smoke wood preferably), never punctured. They should be a deep reddish brown and PLUMP when done. Serve with hot kraut, fresh uncooked onions, mustard.

Drink the beer, for Christ's sake.

LOL!
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