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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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12-11-2012, 08:41 PM | #1 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Homemade BRATWURST
Made these up some time ago along with some italian sausages and maple breakfast sausages.
Last night was the first time we've tried the brats. Smoked on the LBGE at about 400 with some cherry wood until the IT was 160. Saute'd up some yellow peppers and onions and made some steak fries too. Turned out great. I don't think I'm gonna change a THING with that recipe. It's a keeper! Thanks for lookin!
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[COLOR="Blue"][B]"Oh, I dont reject Christ. I love Christ. Its just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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Thanks from: ---> |
12-11-2012, 08:45 PM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Yeah man! Looking good!
and the recipe you wouldn't change is....?
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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Thanks from:---> |
12-11-2012, 08:47 PM | #3 |
Full Fledged Farker
Join Date: 08-28-12
Location: San Jose, CA
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I'm a native of Sheboygan, Wisconsin and I, sir, am jealous. Prontastic.
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~ [I]Scott[/I] ~ [COLOR="Blue"]Blue [/COLOR]Weber Performer + Craycort CI [COLOR="red"]Brick Red[/COLOR] Weber One-Touch Platinum Weber 26.75 Kettle Akorn Kamado ET 732 Record-crushing [COLOR="Orange"][B]ORANGE[/B][/COLOR] Thermapen UDS In Progress |
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12-11-2012, 08:54 PM | #4 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Wow, they look great!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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12-11-2012, 08:56 PM | #5 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks mighty fine from here too!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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12-11-2012, 09:00 PM | #6 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Very inspiring. Thanks for the post.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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12-11-2012, 09:11 PM | #7 |
Full Fledged Farker
Join Date: 08-21-11
Location: Sacramento, CA
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12-11-2012, 09:17 PM | #8 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Man, I cannot remember where I got it. I think it was from one of the websites you sent me, but I can't recall. I just wrote it down on a piece of paper and threw it in my recipe stash.
Anyway, here it is.... 5 lb pork butt 2 tbs sugar 3 tbs kosher salt 1-1/2 tsp ground nutmeg 1/2 tsp ground coriander 1/4 tsp ground celery seed 2 tsp black pepper 1/8 tsp ground marjoram 1-1/2 tsp dried ground ginger 1/2 tsp ground white pepper 1/8 tsp ground mace 1/2 tsp granulated garlic 1/2 tsp crushed red pepper 1 tsp accent (optional, but I added it) Course grind through the big holes Mix in spices DO NOT overmix Stuff The only thing I thought about adjusting at all was the salt. I thought they were a bit salty, but everyone else disagreed and thought they were fine. Brats are usually a bit salty anyway so I don't think I'm gonna change anything. I MAY try it without the Accent next time and see what that does, but I really hate to mess with it.
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[COLOR="Blue"][B]"Oh, I dont reject Christ. I love Christ. Its just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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Thanks from: ---> |
12-11-2012, 09:20 PM | #9 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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OK, this thread does it. I'm gonna pull the trigger on the grinder.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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Thanks from:---> |
12-11-2012, 09:44 PM | #10 |
Full Fledged Farker
Join Date: 08-28-12
Location: San Jose, CA
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Yeah we got an awesome Black Friday deal on a Kitchen Aid stand mixer and I'm thinking the sausage stuffer is attachment #1.
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~ [I]Scott[/I] ~ [COLOR="Blue"]Blue [/COLOR]Weber Performer + Craycort CI [COLOR="red"]Brick Red[/COLOR] Weber One-Touch Platinum Weber 26.75 Kettle Akorn Kamado ET 732 Record-crushing [COLOR="Orange"][B]ORANGE[/B][/COLOR] Thermapen UDS In Progress |
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12-11-2012, 10:00 PM | #11 |
Knows what a fatty is.
Join Date: 09-24-12
Location: Milwaukee
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I will echo Foxfire's comments, this time from Milwaukee. Looks awesome!
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12-11-2012, 10:00 PM | #12 | |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Quote:
But by all means - MAKE SAUSAGE! You won't go back!
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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12-11-2012, 10:46 PM | #13 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice sausage you got there Wampus
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-12-2012, 06:53 AM | #14 |
Babbling Farker
Join Date: 02-25-10
Location: In the gutter.
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Regarding KitchenAid:
Grinder good. Stuffer bad. Really bad.
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Tom |
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12-12-2012, 07:10 AM | #15 |
is one Smokin' Farker
Join Date: 07-11-12
Location: Floyd Va
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Man those look good!
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Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE. |
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