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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-16-2019, 07:02 AM   #31
kevinstaggs
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Where does beer fit into this conversation?


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Old 08-16-2019, 07:22 AM   #32
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Quote:
Originally Posted by thirdeye View Post
In a few weeks we'll be cooking 250 brats as part of a business's customer appreciation day. Food will be served from 11am to 2pm, and we will use a post cook beer bath to hold the sausages. Sides (for now) will be assorted chips, potato salad, coleslaw, and pickles. So far... the condiment list is:

Yellow mustard
Brown mustard - grainy
Creole mustard - a hair spicy
Bratwurst red sauce - homemade
Ketchup
Onions, could have some cooked and some raw.
Grilled red, yellow, orange peppers to use for a Chicago style dog.
Shredded cheese
Sauerkraut, heated
Pickles for on the side

Are we missing anything??
German sausage/Bratwurst. All that is needed is mustard and sauerkraut.
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Old 08-16-2019, 09:07 AM   #33
thirdeye
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Quote:
Originally Posted by kevinstaggs View Post
Where does beer fit into this conversation?


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The only beer will be in a beer/butter bath for holding the brats after cooking. I'm thinking the first wave or two will be 30 to 40 brats at a time as the shop employees will also be eating during their lunch time. After that, and depending on how the guests roll in, we can stagger quantities of 15 to 20 on different racks so that they are done on 15 or 20 minute intervals.
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Old 08-16-2019, 10:14 AM   #34
SweetHeatBBQnSC
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I've seen a couple others mention it, but we are obviously in the minority thinking chili. I enjoy the taste it brings to a brat.
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Old 08-16-2019, 10:38 AM   #35
Big George's BBQ
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I think you have things covered
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