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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 10-05-2004, 02:20 PM   #1
MrSmoker
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Default Beer Brats

I grill a lot of johnsonville Beer Brats but was wondering about smoking them like the fatties. Any suggestions?
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Unread 10-05-2004, 02:48 PM   #2
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Yea, go for it just make sure they don't split. I pierce the skin first.
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Unread 10-05-2004, 02:50 PM   #3
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Only to keep them higher up in the chamber, or further away from your heat source.

Love a smoked brat.

First ones I left on way too long and ended up with Jerky. Throw on a few extra, then sacrafice one for the team and cut into it to guage whether done or not. Little harder to tell sometime different between "pink" raw and "pink" smoke ring.

Enjoy!
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Unread 10-05-2004, 02:53 PM   #4
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I would suggest cooking them in the cool spot. They will dry out faster than a fatty. May want to experiment and wrap one or two of them with bacon.
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Unread 10-05-2004, 02:54 PM   #5
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Use a meat thermometer, but I don't recall a done temp. Clean room syndrome. Anybody ?
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Unread 10-05-2004, 03:07 PM   #6
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Default Beer Brats

Thats what i love about this site. Four answers in twenty minutes.My wife asked me if this all we do. I said yep lessen we is cooken.
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Unread 10-05-2004, 03:22 PM   #7
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Thats funny. Wife asked me Sunday if I needed to go to the hospital. There must be something wrong with you if you haven't been on with your group all weekend. :)

And Mr. Smoker, if you got any Jalepeno Kethcup, it kicks Brats up a notch.
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Unread 10-05-2004, 03:41 PM   #8
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Jalapeno Ketchup? Sounds like somethign I need. Never on a sausage or hotdog though. Bet it would be great on a burger and fries.
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Unread 10-05-2004, 03:42 PM   #9
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Speaking of fries, I just had a wierd thought. I wonder what would happen if you peeled some potatoes, smoked them, sliced them and fried them?

Any ideas?
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Unread 10-05-2004, 04:36 PM   #10
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Quote:
Originally Posted by brdbbq
Use a meat thermometer, but I don't recall a done temp. Clean room syndrome. Anybody ?
A minimum of 160*, but, being it is ground meat and has been exposed to more air and possible contaminates, I would suggest 165*-170*. Better to be safe than spend the day sitting on the sh!tter.
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Unread 10-05-2004, 06:08 PM   #11
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Don`t know if this is what you might be interested in, but. I take linked sausages and split the skins off of them and roll a pound to a pound and a half into a 'fatty'.

Better than the Jones family has ever done. Anduile, Intalian, etc, ...........

Cook`er up for about 3 hours and whalla!
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Unread 10-05-2004, 06:13 PM   #12
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Quote:
Originally Posted by xczar
Don`t know if this is what you might be interested in, but. I take linked sausages and split the skins off of them and roll a pound to a pound and a half into a 'fatty'.

Better than the Jones family has ever done. Anduile, Intalian, etc, ...........

Cook`er up for about 3 hours and whalla!
WOW,

Gotta try that!
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Unread 10-05-2004, 10:38 PM   #13
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note to self, send Mista Jap ketchup
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Unread 10-06-2004, 03:47 AM   #14
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Bill, how can anyone from Chicago even mention ketchup and brat in the same sentence? Dogs and brats go with mustard.
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Unread 10-06-2004, 06:37 AM   #15
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Quote:
Dogs and brats go with mustard.
Ketchup is for round buns and fries, mustard be for long buns for sure!
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