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 02-04-2008, 10:18 PM   #1
smooookin
is One Chatty Farker
 
smooookin's Avatar
 
Join Date: 03-04-07
Location: KC Mo.
Downloads: 0
Uploads: 0
Default Gimme your best shot.

It is brat time here at the smooookin house.

anyone have a killer recipe? (think beer)
__________________
"Foil is a BBQ mans duct tape" my wife.

Last edited by smooookin; 02-04-2008 at 10:41 PM..
smooookin is offline   Reply With Quote


Unread 02-04-2008, 11:01 PM   #2
bajamike560
Found some matches.
 
Join Date: 01-08-08
Location: Vancouver Washington
Downloads: 0
Uploads: 0
Default

If the smoker is fired up I will par smoke them then in the pool of dark beer and sweet onion's and let them sit in the mix in the smoker until ready to eat. And basically the same on the gas or charcoal grill.
But I prefer the smoker.

Mike
bajamike560 is offline   Reply With Quote


Unread 02-04-2008, 11:05 PM   #3
smooookin
is One Chatty Farker
 
smooookin's Avatar
 
Join Date: 03-04-07
Location: KC Mo.
Downloads: 0
Uploads: 0
Default

Thanks mike, I am looking for a recipe on how to build em, then cook em!!
__________________
"Foil is a BBQ mans duct tape" my wife.
smooookin is offline   Reply With Quote


Unread 02-04-2008, 11:39 PM   #4
JamesB
is one Smokin' Farker
 
JamesB's Avatar
 
Join Date: 08-15-05
Location: Irving, Tx
Downloads: 0
Uploads: 0
Default

I've made both versions of these and both got rave reviews...

James.

-------------------------------------------

Bigwheel's Lonesome Yankee Bratwurst (2000)

5-7 lb pork butt
1 cup water
2 T. salt
1 T. sugar
1 t. coriander
1 t. sage
1 t. paprika
1 t. teaspoon cayenne pepper
2 t. rosemary
1 t. MSG
1 T. dry mustard
1 T. black pepper (fine grind)
1 big pinch ground nutmeg
1 small pinch ground cloves
hog guts

Mix all spices into the liquid and place in the freezer while you debone the butt and cut the meat to fit the grinder. Pour spiced liquid over the cut meat and mix well. Run through med or fine plate and mix well again. Stuff into the guts and twist into links about 5" long.

Lonesome Yankee Bratwurst (2003)

10 lbs. boston butt
3 T. salt
1 T. sugar
2 T. dry mustard
1 T. MSG (optional or use less if you want..if you skip it add another T. of salt)
1 T. ground coriander
1 T. ground sage
1 T. paprika
1 T. black pepper
1 T. ground rosemary
2 t. cayenne pepper
2 t. nutmeg
2 cups water or beer or a combo of the two*

Add all spices to liquid. blend and refrigerate. Cut meat to fit grinder. Add spiced liquid to meat and mix well. Grind through fine plate. mix well again. Stuff into medium hog guts. Twist into 5 inch links or therabouts. Refrigerate immediately and freeze any not used within a couple of days.*Beer seems to intensify the flavor of the spices. So if you like a little more pronounced spice flavor use beer.(Budwieser works well). If you like a little blander use water. To split the difference use a cup of each.
JamesB is offline   Reply With Quote


Unread 02-05-2008, 09:07 AM   #5
smooookin
is One Chatty Farker
 
smooookin's Avatar
 
Join Date: 03-04-07
Location: KC Mo.
Downloads: 0
Uploads: 0
Default

Thanks James,

Lonesome Yankees on the way! The wife got off early today so I think we will play in the kitchen. (forstarters)
__________________
"Foil is a BBQ mans duct tape" my wife.
smooookin is offline   Reply With Quote


Unread 02-06-2008, 11:23 AM   #6
Cabntmkr1
is Blowin Smoke!
 
Join Date: 08-19-07
Location: Wichita, Ks.
Downloads: 0
Uploads: 0
Default

For a tasty twist on the traditional brats, inject BBQ sauce into the casings until they are firm.
Then grill as usual.
Also, here's another of Bigwheel's recipes... this on is for hotlinks.

Bigwheel's Texas Hotlinks

5 pounds coarse ground pork butt
2 pounds coarse ground beef
1 cup cold water
2 T. fresh ground black pepper
2 T. crushed red pepper
2 T. hungarian paprika
1 T. minced fresh garlic
1 tablespoon granulated garlic
1 tablespoon kosher salt
1 teaspoon ground bay leaves
1 teaspoon whole anise seeds
1 teaspoon whole mustard seeds
1 teaspoon corriander
1 teaspoon sugar
1 teaspoon ground thyme
6 teaspoons mortons tender quick
1/2 teaspoon msg

After much experimentation and help from numerous sources I have stumbled over the exact formula for genuine Texas Hotlinks. Goes something like unto this: Mix all the spices, cure, and garlic into the water and place in refrigerator while you grind the meats. Mix up the meats then add the water to the meat mixture a little at a time, kneading to combine. Run meat mixture through the coarse plate one more time and stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy.
__________________
[FONT=Arial]New Braunfels Black Diamond[/FONT]
[FONT=Arial]Backwoods Patio Smoker[/FONT]
[FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT]
[FONT=Arial]ServSafe Certified[/FONT]
[FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT]
Cabntmkr1 is offline   Reply With Quote


Unread 02-06-2008, 12:59 PM   #7
smooookin
is One Chatty Farker
 
smooookin's Avatar
 
Join Date: 03-04-07
Location: KC Mo.
Downloads: 0
Uploads: 0
Default

gonna have to file this one away for future grinding. Thanks.
__________________
"Foil is a BBQ mans duct tape" my wife.
smooookin is offline   Reply With Quote


Unread 02-06-2008, 01:36 PM   #8
tjv
Full Fledged Farker
 
Join Date: 12-20-07
Location: denton tx
Downloads: 0
Uploads: 0
Default

I smoke with cherry, it gives a nice color.
http://img.photobucket.com/albums/v2...s/123_2394.jpg
tjv is offline   Reply With Quote


Unread 02-07-2008, 12:45 AM   #9
JamesB
is one Smokin' Farker
 
JamesB's Avatar
 
Join Date: 08-15-05
Location: Irving, Tx
Downloads: 0
Uploads: 0
Default

Also done Bigwheels hotlinks. Dang good too... I leave out the anise seeds though.

James.
JamesB is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Alright.....gimme the low down on smoking cheese..... Wampus Q-talk 19 09-08-2010 07:34 PM
First shot sluvsmore Q-talk 7 08-11-2009 01:05 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 11:15 AM.


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