- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
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??
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??