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Found 9 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. A simple "how to" on making beer brats: Instructions: 1) Set up grill for a two zone fire. 2) In a pan on the hot side, heat up a 12 oz can's worth of beer to poaching temperature (160-180 Deg F). 3) Move pan to cool side and place brats in the beer. 4) Poach for ~10 minutes 5) Turn the brats over. 6) Poach for ~8-10 minutes longer until internal temp is 150 deg F. 7) Remove brats from pan and place directly on hot side. 8) Turn them after a few minutes. 9) Remove when internal temp hits 170 deg F.
  3. 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.
  4. Yyyyyeees, Sir, 'ol Marshall Lucky loves him some brats and kraut! I have not tried them on the Akorn, that is, until today, Pards. I wanted to slow cook them brats with indirect low heat first using my smoking stone and then sear them off with direct hot heat once the internal temp hit 150 degrees F. By using this method, I was looking to lock in the juiciness of the sausage without splitting or bursting the skins and losing the juice if I had seared first - a reverse sear if you will like a steak. I placed my sauerkraut in the bottom of an aluminum foil pan and laid the brats down to bed down in that salty sour cabbage goodness. I covered them up in some tear jerking white onions, and some sweet red and orange bell pepper to make them brats feel comfy and cozy. Using the "volcano" method, I loaded the Akorn with some fresh Hickory lump charcoal and some pieces of apple wood chunks. Marshall Lucky likes smoke. I fired it up with two cotton balls that had been soaked in rubbing alcohol. I dialed in the bottom and top vents to hit my target temp of 250 degrees F for this first phase of the slow and low cook. To add additional layers of flavor, I poured them brats a Fat Tire beer to soak in and few shakes of ground black pepper. Then placed the pan on the grates to begin the cook. Once the brats hit an internal temp of 150 degrees F on my instant read thermometer (about 1.25 hours into the cook), I pulled the pan off the grill and took out the smoking stone. While the meat and veggies took a short well deserved rest, I upped the grill grate temp to 475 degrees F to finish the brats off with a sear to put a little of that great char taste on them bad boys. I seared them brats for 5 minutes on each side and gave them a 15 minute rest after the sear. I placed the pan of veggies back on the grates to further reduce the liquid a little bit more in the pan during the sear and rest of the brats. Then, plated them mouth watering brats along with heaping spoonfuls of kraut, bell pepper, and onions: Yyyyyeees, Sir! 'Ol Marshall Lucky is a happy boy today.
  5. his is my entry into the “Cook Your Heritage!” Challenge. German Sausage Platter with Homemade Soft Pretzels. After searching the web, trying to figure out what to make for the “Cook Your Heritage!” Challenge, I settled on re-doing a cook I did a few months ago which was a salute to my (mostly) German heritage. A Sausage Platter with Rot Kohl, German Potato Salad and a homemade soft pretzel with horseradish mustard. First I made the German Potato Salad. Here are most of the ingredients: (Note: This is and older photo from the previous cook but I’m using it as I didn’t take one this time around) (See recipe on About.com: http://bbq.about.com...alad-Recipe.htm) 6 Potatoes (Amount may vary depending on potato size. You need enough for 6 cups of diced potatoes) 1 cup Green Onion 3 tbsp. Dry Parsley (I also added some Dill but it’s not in the recipe above) 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. 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 cooked 5 slices of bacon. 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 Rot Kohl (German Red Cabbage) Here are the ingredients: (Note: This is and older photo from a previous cook but I’m using it as I didn’t take one this time around) 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 Rot Kohl. 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. (Note: Older picture) After 5 minutes I added the balance of the ingredients. (Note: Older picture) And then let it simmer for 1.5 hours. (Note: Older picture) Got out the Weisswurst, Knackwurst and the Bratwurst. (Note: Older picture) 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 carefully poured in a German beer. (I was able to pick up a case of these at Costco) I then placed in the bratwurst, Weisswurst and Knackwurst. (Note: There are 2 chicken sausages in there for the wife) After 8 minutes I flipped them and cooked another 8 minutes. While these were cooking I was getting my homemade Soft Pretzels ready. (See link for complete cook: http://www.kamadoguru.com/topic/24057-soft-pretzel/) Here is everything plated with some soft pretzels and a good German Oktoberfest beer about to be poured into my favorite stein. And here is the Money Shot Below. Das wunderbar!
  6. 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!
  7. Since it's football season and game day food is definitely on the minds of grill owners, I have decided to show you a game day treat that will absolutely surpass anything you have ever bought in a ball park! You gotta try these pretzel wrapped cheddar brats! Recipe: Pretzel Wrapped Cheddar Brats Pretzel Dough Ingredients: 3 cups all purpose flour 1 teaspoon kosher salt 1 package of active dry yeast 2/3 cup beer 1/2 cup water 1/4 cup vegetable oil Other Ingredients: Johnsonville Cheddar Brats (up to 12 for this recipe) Freshly grated asaigo cheese 6 cups water 2 tablespoons baking soda 1 beaten egg 1 tablespoon water Kosher Salt Directions: Preheat your grill to 400°F. In a saucepan, warm up the beer, water and vegetable oil to about 120°F and set aside. In your mixer bowl, combine the dry ingredients and mix thoroughly. Add the wet ingredients and install the dough hook on your mixer. Mix with the dough hook for about 5 minutes on a medium speed until a dough ball forms and pulls away clean from the side of the mixer bowl. Transfer dough ball into a greased bowl. Cover with plastic and let rise for 60 to 90 minutes until doubled in size. Remove from bowl to floured work surface. Cut dough in half. Cut each half into six equal pieces. Roll each piece of dough into a rope about 18" long. Wrap the dough rope around each of the cheddar brats. Dissolve the baking soda into the 6 cups of water and bring to a boil in a sauce pan. When you reach a boil, reduce the heat and bathe each wrapped cheddar brat in the water for 60 seconds and set aside. Mix the beaten egg with 1 tablespoon of water and baste each of the cheddar brats with the egg wash mixture. Sprinkle each brat with kosher salt. Grill for 15 to 17 minutes until the pretzel dough is golden brown. During the last two minutes of the cook, grate some fresh asaigo cheese on top. Serve these with some dijon mustard and a cold beer on the side!
  8. I’ve entered another cooking Throwdown where you needed to make a pizza and one of the special rules was “Must be a unique pizza to your culture”. At first I couldn’t think of anything to cook. You see I’m 3/4 German and 1/4 French so I didn’t think there was much of anything in the way of pizza that I could do. Well, then I started researching “German Pizza” and it turns out the Alsace region of France has been making something similar to pizza for centuries called Flammekuchen (Flammkuchen in German and tarte flambee in French) and literally means flaming cake. These were originally used to test the temperature of the ovens to see if they were up to temperature. The fact that Alsace was part of Germany, then France, then Germany, then France, then Germany and now France makes it the perfect region for me. There are two basic types of Flammkuchen. A savory version and a sweet desert style version. I’ve made both here although I needed to make some changes to the recipes in order to comply with the other special rules. The “New to You Pizza” rule was no problem as I had never even heard of these before. The “Must be a pan pizza cooked on a BBQ” rule was where I need to make some changes. The recipe called for a very thin cracker like crust without any pan. My crust is thicker and as you can see I’ve included a pan for both. Since I’m more German I’ve added some traditional German ingredient as well. (Bratwurst and sauerkraut) And the final special rule “There must be a little figurine in your entry shot, like a plastic soldier or a toy rhino or barbie or something”means you get to see Yoda & Chewbacka in the plated shots. Here are most of the ingredients. I lit a full chimney of lump charcoal and let it get blazing hot. Poured this into the kamado and let it come up to 550 degrees. While it was coming up to temp I cooked the Bratwurst. I took 7 slices of thick cut Apple wood smoked bacon (Speck) and cut it into thin pieces. I cook this for around 5 minute. Just until it starts to turn brown but not crispy as it will continue to cook on the Flammkuchen. I cut up one onion into thin slices and cook in the bacon fat just until they start the sweat. Once these were done and ready I rolled out the dough. Instead of traditional pizza sauce Flammkuchen uses sour cream. Transferred the dough into my 12: CI shillet. Added the Bratwurst. Then some onion, sauerkraut and the bacon. Then the rest of the onions and sauerkract. And finally some grated Gruyere cheese. Into the kamado for 9 minutes. All done. Rolled out the dough for the sweet Flammkuchen, spread the sour cream, some Gruyere cheese and some thin apple slices. Then Cinnamon and brown sugar. Into the kamado for 8 minutes. And it’s done. Plated shots. Sagenhaft!
  9. 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!!
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