Beer Brats, How to make?

[aloser]

Originally posted by: ironwing
I am a cheesehead from a long line of cheeseheads. That ain't juice in there so pierce the skins to let the fat out. Just don't grill too long. Also, one can brown in a skillet or even roast in an oven after boiling, just don't overdo it.

Blasphemy! :|

 

[spidey07]

Originally posted by: ironwing
I am a cheesehead from a long line of cheeseheads. That ain't juice in there so pierce the skins to let the fat out. Just don't grill too long. Also, one can brown in a skillet or even roast in an oven after boiling, just don't overdo it.

Fat is juice. Fat is flavor. You poke holes in it and you lose all your flavor.

 

[eber]

Originally posted by: eplebnista

Originally posted by: GagHalfrunt

Originally posted by: MrLee
Just to throw into the mix here, I've vaccum sealed brats in beer before for about 4 days in the fridge. The come out just as awesome.

That certainly wouldn't hurt them any.

The important thing is to keep the skin intact. That means cooking slowly by simmering and NEVER EVER pierce the skin. The minute anyone suggest piercing the skin on a brat you must ignore everything that person says about food for all eternity.

Poor Paula, she had been doing so well

Thanks for the tips! :beer:

I'm really surprised there wasn't butter in her recipe. The way I've seen 'em done at Packers tailgates is just about how everyone is describing except that there's butter with the beer and onion mixture.

 

[episodic]

Hey, got one question - if I have no grill, how could I use my broiler after the simmer time? Help me out there . . .

 

[spidey07]

Originally posted by: episodic
Hey, got one question - if I have no grill, how could I use my broiler after the simmer time? Help me out there . . .

You can use a broiling pan, works well for all meats. A broiler is just a grill upside down. The thing to watch out for is the heat, broiler is really hot and you control the heat by how far the food is away from the broiler. I'd say a good 8 inches and you should be good, maybe more...just watch them.

 

[gar3555]

Normally I would go for the boil w/ onion then grill, but recently I started boiling, and the beer onion oil combo boiled down, after 1.5 hours. Then as it boiled down I had an interesting rue. I cooked them in the pan withe the rue, and they browned/blackened...and they were awesome.

 

[seemingly random]

Originally posted by: gar3555
Normally I would go for the boil w/ onion then grill, but recently I started boiling, and the beer onion oil combo boiled down, after 1.5 hours. Then as it boiled down I had an interesting rue. I cooked them in the pan withe the rue, and they browned/blackened...and they were awesome.

This works fine. After all of the condiments are applied, you can hardly taste the difference. The only caveat is that, for cleaning, the pan may need to soak for quite a while.

 

[spidey07]

Originally posted by: seemingly random

Originally posted by: gar3555
Normally I would go for the boil w/ onion then grill, but recently I started boiling, and the beer onion oil combo boiled down, after 1.5 hours. Then as it boiled down I had an interesting rue. I cooked them in the pan withe the rue, and they browned/blackened...and they were awesome.

This works fine. After all of the condiments are applied, you can hardly taste the difference. The only caveat is that, for cleaning, the pan may need to soak for quite a while.

Who the hell puts anything but mustard on their brats????

 

[GagHalfrunt]

Originally posted by: spidey07

Originally posted by: seemingly random

Originally posted by: gar3555
Normally I would go for the boil w/ onion then grill, but recently I started boiling, and the beer onion oil combo boiled down, after 1.5 hours. Then as it boiled down I had an interesting rue. I cooked them in the pan withe the rue, and they browned/blackened...and they were awesome.

This works fine. After all of the condiments are applied, you can hardly taste the difference. The only caveat is that, for cleaning, the pan may need to soak for quite a while.

Who the hell puts anything but mustard on their brats????

I can understand people using a little sauerkraut too as kraut goes well with just about any wurst. Anyone that uses ketchup should be castrated to protect the gene pool.

 

[seemingly random]

Originally posted by: spidey07

Originally posted by: seemingly random

Originally posted by: gar3555
Normally I would go for the boil w/ onion then grill, but recently I started boiling, and the beer onion oil combo boiled down, after 1.5 hours. Then as it boiled down I had an interesting rue. I cooked them in the pan withe the rue, and they browned/blackened...and they were awesome.

This works fine. After all of the condiments are applied, you can hardly taste the difference. The only caveat is that, for cleaning, the pan may need to soak for quite a while.

Who the hell puts anything but mustard on their brats????

Mustard, onions and kraut seem to be the most desired - never thought of percentages. Ketchup on a good brat (or any other good meat) should be a federal offense.

I usually put _lots_ of mustard on mine.

My relatives are from bucyrus, oh. This is the bratwurst capital of the world. *puts on flamesuit* My grandpa helped carly, known for very delicious brats, get started. His brats are so good, you can eat them nekid.

This is the most I've ever talked about sausage in my life...

 

[spidey07]

Originally posted by: seemingly random
Mustard, onions and kraut seem to be the most desired - never thought of percentages. Ketchup on a good brat (or any other good meat) should be a federal offense.

I usually put _lots_ of mustard on mine.

My relatives are from bucyrus, oh. This is the bratwurst capital of the world. *puts on flamesuit* My grandpa helped carly, known for very delicious brats, get started. His brats are so good, you can eat them nekid.

This is the most I've ever talked about sausage in my life...

I tell you what should be a federal crime. Those crazy folks that take that yummy brat off the grill, slice it lengthwise and make a "sandwich" out of it with the normal sammich fixins (mayonnaise, tomato, etc.)

 

[seemingly random]

How many brats has anyone eaten before?

I ate 6-7 at an afternoon cookout once. I think I was working on a 3:1 ratio for beers:brats.

 

[gar3555]

Originally posted by: seemingly random

Originally posted by: spidey07

Originally posted by: seemingly random

Originally posted by: gar3555
Normally I would go for the boil w/ onion then grill, but recently I started boiling, and the beer onion oil combo boiled down, after 1.5 hours. Then as it boiled down I had an interesting rue. I cooked them in the pan withe the rue, and they browned/blackened...and they were awesome.

This works fine. After all of the condiments are applied, you can hardly taste the difference. The only caveat is that, for cleaning, the pan may need to soak for quite a while.

Who the hell puts anything but mustard on their brats????

Mustard, onions and kraut seem to be the most desired - never thought of percentages. Ketchup on a good brat (or any other good meat) should be a federal offense.

I usually put _lots_ of mustard on mine.

My relatives are from bucyrus, oh. This is the bratwurst capital of the world. *puts on flamesuit* My grandpa helped carly, known for very delicious brats, get started. His brats are so good, you can eat them nekid.

This is the most I've ever talked about sausage in my life...

ya, after we pulled the brats, I used the leftover stuff in the pot to cook the kraut.

Kraut and brown mustard all the way.

 

[soonerproud]

Originally posted by: ironwing
I am a cheesehead from a long line of cheeseheads. That ain't juice in there so pierce the skins to let the fat out. Just don't grill too long. Also, one can brown in a skillet or even roast in an oven after boiling, just don't overdo it.

What do you think juice is in any meat? Of course you want the fat because it adds flavor and it keeps the meat moist.

If you have an aversion to fat then stick with skinless chicken breast or fish because a brat is the wrong thing to eat if you are worried about fat content.

 

[soonerproud]

Originally posted by: spidey07

Originally posted by: seemingly random

Originally posted by: gar3555
Normally I would go for the boil w/ onion then grill, but recently I started boiling, and the beer onion oil combo boiled down, after 1.5 hours. Then as it boiled down I had an interesting rue. I cooked them in the pan withe the rue, and they browned/blackened...and they were awesome.

This works fine. After all of the condiments are applied, you can hardly taste the difference. The only caveat is that, for cleaning, the pan may need to soak for quite a while.

Who the hell puts anything but mustard on their brats????

Sauerkraut cooked in a little apple cider vinegar and apple juice complements both the beer and mustard when eating a brat.

 

[soonerproud]

Originally posted by: spidey07
I tell you what should be a federal crime. Those crazy folks that take that yummy brat off the grill, slice it lengthwise and make a "sandwich" out of it with the normal sammich fixins (mayonnaise, tomato, etc.)

I hate it when they do that with hot dogs too. Sausage cooked in casings are meant for rolls, not sliced in half and put with plain bread.

 

[Squisher]

It's funny how this thread took off after a drunken Saturday night.