Jump to content

Search the Community

Showing results for tags 'brats'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Weber Summit Grills/Kamados
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

Found 11 results

  1. Cook: Simmer in beer with onions and maybe peppers, then a brief sear over the coals. Optionally (as in, if I remember) a pinch or two of caraway seeds. Brand: Johnsonville (Publix's are too mild...not enough seasoning) Eat: With chow-chow or Vidalia onion relish and deli-style mustard. The dark gold stuff with seeds in.
  2. Having plenty of leftover Hot Dog Chili from Friday I decided to remake all 3 of my favorite dogs. The first time I made them, the buns were huge and came apart as I was plating them up. (That’s why you couldn’t see the dog in two of them) I started out by making up some Cherry Dump Cake Cobbler. Here are the ingredients. Buttered up my Dutch Over and dumped in the cherry filling and cake mix. I leveled it out some and then sprinkled on some cinnamon and brown sugar. I then thinly sliced a stick of butter and placed it on top. I put in in my preheated, to 325, kamado for 35 minutes covered and 5 minutes uncovered. Here it is done. I then put on some hot dogs and 1 brat. While they were cooking we heated up the chili and got out all the condiments. Turned the dogs. While they were finishing cooking I got out the sesame seed buns and when everything was ready, I made up the dogs and poured myself a Modern Times Blazing World Hoppy Dank Amber Ale. From left to right is a Chili Cheese Dog, a Chicago Dog and finally a Bratwurst with Mustard and Sauerkraut. All served up along with some corn on the cob, some fresh cut watermelon and cherry cobbler a la mode. I starved myself all day because I knew I was making these and they again didn’t disappoint. Thanks for looking.
  3. With the 4th of July coming up I decided to make 3 of my favorite dogs as practice. I started out by making up some of John’s Hot Dog Chili. Here are most of the ingredients. Ingredients: 12 oz of a beer of your choice (choices here will change the flavor of the chili) 1 lb ground beef 1 medium onion, finely chopped 1 1/4 cup ketchup 1/3 cup yellow mustard 3 teaspoons sugar 1 tablespoon apple cider vinegar 1 tablespoon salt 1 teaspoon garlic powder 1 tablespoon chili powder Browned up the meat and poured in the beer and brought it up to a boil and let it go for 15 minutes. Put in the rest of the ingredients, stirred and brought it back up to a boil. and let it go until it was at the consistency I wanted and then lower it down to a simmer and let it go for another 40 minutes. Let it go until it was at the consistency I wanted and then lowered it down to a simmer and let it go for another 40 minutes. Here’s the results. While the chili was cooking I slices up the veggies and lite up the kamado. After the chili was done I put the hot dogs on along with a bratwurst. While they were cooking I toasting up some poppy seed buns and when everything was ready, I made up the dogs and poured myself a Twisted Manzanita Rustic Horizon Red Ale. From left to right is a Chili Cheese Dog, a Chicago Dog and finally a Bratwurst with Mustard and Sauerkraut. All served up along with some corn on the cob and some fresh cut watermelon. I starved myself all day because I knew I was making these and they didn’t disappoint. Thanks for looking.
  4. So I tried a minor permutation of my first brats cook. Like previously, I started by braising the brats in beer for 30 minutes: I wanted to see if caramelizing the peppers & onions had an impact, so when I took the brats out to mark them up on the grill, I drained the beer from the skillet, added some olive oil to the onions & peppers, and continued cooking them while the brats grilled. Here's how they looked off the grill: And plated: While I thought this method was slightly more appealing visually, I think the first cook actually tasted slightly better so I won't do this technique again. Next I think I'll experiment cooking direct, and/or adding some cheese.
  5. Cooked up some brats for the first time last night - delicious for such an easy prep & cook. I served them on a soft sub roll with mustard & the onions & peppers. Tasty!
  6. I love the way the weather did me these past two days. I had the days off work and had a ton of errands to run and stuff to get done. It was hot and humid and sun beating down at every move. Finished up my chores about noon today and stopped at BiLo on the way home. Picked up some brats and boneless chicken for later on. Crazy hot it seemed while I was grilling.......the minute I was done and brought the food in it goes overcast and a cool wind comes in for two hours.....then it rains some. It's what I get for not checking the weather apps. Felt good to get the kitchen tunes krunk while getting stuff ready as the coals heated up. My grilling beverage today....... Peach wood smoking up the pan of rub, onions, peppers, near beer and brats. I remove the brats from the pan after a while and put them directly on the grill to finish off. Sorry, no finished pics. The boneless went into salads for my bride and I. Little guy destroyed a few brats with cheddar and mustard. I'm crazy about the onions & peppers and eat those as a side dish. Thanks for looking. Next firing will be on Monday, I hope.
  7. Sometimes when I go to a restaurant I see they offer a Sausage Platter on the menu. I've never ordered one but have always wanted to. I decided to make one up for myself and our friends coming over. Here is a salute to my (mostly) German heritage. A Sausage Platter with Rotkohl, German Potato Salad and a couple of soft pretzels with mustard. First I made the German Potato Salad. Here are most of the ingredients: (See recipe on About.com: http://bbq.about.com/video/Hot-German-Potato-Salad-Recipe.htm) 6 large Potatoes 1 cup Green Onion 3 tbsp. Dry Parsley 2/3 cup White Wine Vinegar 1/3 cup Water 1/3 cup Canola Oil 1 Egg 4 strips of Bacon 2 tsp. Sugar 1 tsp. Salt 1/4 tsp. Black Pepper Boiling the potatoes. (Look at the Jasmine blooming on the back fence. Beautiful!) Placed them in an ice bath to stop the cooking and make peeling easier. After they were cool and dry I diced them and added all the other dry ingredients. Then I took 4 slices of bacon, diced and then cooked them. I used the bacon grease to help reheat the potato salad and reserved the crumbles. I combined the water, vinegar and sugar and brought to a boil. I then whisked in 1 beaten egg and pour this over the reheating potato salad and stirred. Also made some Rotkohl (German Red Cabbage) Here are the ingredients: (recipe off of The Daring Gourmet.com) 2 pounds red cabbage, very thinly sliced 1 large yellow onion, finely diced 1 large Granny Smith or other semi-tart apple, peeled, cored and diced ¼ cup butter (paleo: use grass fed or oil, vegans: use oil) 2 tablespoons red currant jam, or cherry preserves (optional) 2-3 tablespoons red wine vinegar ½ cup vegetable broth 1 bay leaf 4 whole cloves 4 juniper berries 1 teaspoon sugar 1 teaspoon salt 1 tablespoons all-purpose flour (gluten free and paleo: omit) 2 tablespoons water Instructions: Melt the butter in a Pot or Dutch oven over medium-high heat and cook the onions until caramelized and just beginning to brown, 7-10 minutes. Add the cabbage and cook for 5 minutes. Add the apple, broth, bay leaf, cloves, juniper berries, red currant jam, red wine vinegar, sugar and salt. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Add more broth if needed. Combine the flour and water until dissolved and stir into the Rotkohl. Simmer for another minute. Add more salt, sugar and vinegar to taste. I took all of the ingredient outside next to gas burner and proceeded with my prep. Cooked the onions and the added the cabbage. After 5 minutes I added the balance of the ingredients. And then let it simmer for 1.5 hours. Got out the Weisswurst, Knackwurst and the Bratwurst. I then took my 13” C.I. skillet and melted in 1/2 stick of butter. and threw in 1 sliced up onion. After the onions had caramelized I carefully poured in a beer. I then placed in the bratwurst, Weisswurst and Knackwurst and move it over to the indirect side and let them cook. Here is everything plated with some soft pretzels and a good German beer about to be poured into my favorite stein. And here is the money shot below. Das wunderbar!
  8. More game day (NFL) eats today. Gonna live off leftovers for the workweek. Crock-Pot chili Purty dang good hot-dog-brats Son likes his with just Gulden's, chili & cheddar Wife wanted crisp onions in here's. I have to agree. Ketchup, relish, chili, onions and her favorite cheese....American. Not sure if I'm eating any tonight or not. They skipped breakfast.....I didn't. Hate to admit it, but the can of Rotel habanero-tomatoes I dumped in there....along with the two jalapeños may give this old guy heartburn tonight.
  9. Howdy folks......it's finally here.....opening NFL game tonight. It's going to be an epic battle. I'm supper pumped about this duel. Gotta run grab some stuff for the cook, but really looking forward to having the day off work and the weather is looking like it's improving over yesterday's crazy storm. Been loving ESPN coverage of stuff this morning. The featured Frank Caliendo a good bit. This guy is hugely talented. http://youtu.be/eboCsNe8Uns I'll be adding to this in a bit once I make a quick run to the store.
  10. Haven't done this on the Kamado, but no reason why you couldn't. Very easy and great tasting beer brats. Put brats in a pan ( I like the disposable foil pans for easy cleanup ) slice up an onion and add beer to the pan with your brats. I usually like to cover them at least halfway to 3/4 covered. Use your grill to bring the beer to a boil. boil the brats in the beer and onions mix until done or very close. Remove the pan from the grill and put the brats back on the grill individually to brown and/or finish the cook. once the brats are browned on the outside and finished, remove from the grill and put back into the beer onion mixture. serve and enjoy!!
  11. http://youtu.be/wFaSsv-_Q5c Here's something to try when you get tired of the same old burgers
×
×
  • Create New...