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I just cooked bratwurst in beer for the first time.

SketchMaster

SketchMaster

Diamond Member
Best brats EVER.

Next time I need to pick up a nice spicy beer and try it again, but the harvest moon I used worked nicely.

I'm going to get back to eating now. :beer:
 
Brats in beer are wonderful. Try different beers if you must but I find Pabst and cheapy brands work just fine.
 
Originally posted by: ironwing
Brats in beer are wonderful. Try different beers if you must but I find Pabst and cheapy brands work just fine.
Click to expand...

Better beers are SO much better when making beer brats. I tend to keep a hearty stock of micros in the house, and the more flavors in the beer, the more end up in the meat.

3-6 hours of soaking in beer at a fairly low temperature, maybe with a quarter onion chopped up in the pot as well. Make sure that you do NOT poke holes in the brats.

Then about 1-2 minutes on a grill or george foreman, with some onions being sauteed (sp?) on the side . So delicious!!!
 
Originally posted by: TallBill
Originally posted by: ironwing
Brats in beer are wonderful. Try different beers if you must but I find Pabst and cheapy brands work just fine.
Click to expand...

Better beers are SO much better when making beer brats. I tend to keep a hearty stock of micros in the house, and the more flavors in the beer, the more end up in the meat.

3-6 hours of soaking in beer at a fairly low temperature, maybe with a quarter onion chopped up in the pot as well. Make sure that you do NOT poke holes in the brats.

Then about 1-2 minutes on a grill or george foreman, with some onions being sauteed (sp?) on the side . So delicious!!!
Click to expand...

I'm not taking the bait this time. Merry Christmas and enjoy the brats.
 
Originally posted by: ironwing
Brats in beer are wonderful. Try different beers if you must but I find Pabst and cheapy brands work just fine.
Click to expand...

The quality of the beer isn't all that important as the brats don't pick up all that much flavor from the beer. Buying good brats to begin with is the key. You're looking for the beer and onions to provide subtle enhancements to a good brat, not to provide a strong note to overcome bad brats. Pabst is plenty good enough if the brats are good enough.
 
I read on one of the cooking sites I used for directions that you should use a beer that you enjoy drinking, so I decided not to go too cheep on the beer and used the harvest moon since I thought was an ok beer.

There is a local brewery that has a beer I thought would be perfect for cooking/drinking with meat since it was nice and spicy and I loved the taste. Forgot to grab the name of beer so I guess I'll just have to go back and drink until I find it again, darn it all. 😉
 
Originally posted by: TallBill
Originally posted by: ironwing
Brats in beer are wonderful. Try different beers if you must but I find Pabst and cheapy brands work just fine.
Click to expand...

Better beers are SO much better when making beer brats. I tend to keep a hearty stock of micros in the house, and the more flavors in the beer, the more end up in the meat.

3-6 hours of soaking in beer at a fairly low temperature, maybe with a quarter onion chopped up in the pot as well. Make sure that you do NOT poke holes in the brats.

Then about 1-2 minutes on a grill or george foreman, with some onions being sauteed (sp?) on the side . So delicious!!!
Click to expand...

This makes no sense to me. I always thought you were supposed to poke them so more of the beer flavor gets in.

 
Originally posted by: compuwiz1
Originally posted by: TallBill
Originally posted by: ironwing
Brats in beer are wonderful. Try different beers if you must but I find Pabst and cheapy brands work just fine.
Click to expand...

Better beers are SO much better when making beer brats. I tend to keep a hearty stock of micros in the house, and the more flavors in the beer, the more end up in the meat.

3-6 hours of soaking in beer at a fairly low temperature, maybe with a quarter onion chopped up in the pot as well. <<Make sure that you do NOT poke holes in the brats.

Then about 1-2 minutes on a grill or george foreman, with some onions being sauteed (sp?) on the side . So delicious!!!
Click to expand...

This makes no sense to me. I always thought you were supposed to poke them so more of the beer flavor gets in.
Click to expand...

Unless you install edible one-way valves poking holes allows the brats natural juices to run out. So if you're looking for a piece of meat with no flavor of its own and that tastes only like beer, by all means, poke holes. But if you want brats that taste like brats you don't poke holes.
 
I've poked holes in my brats before and they tasted absolutely delicious.

People are so uppity about their protocols.

My advice: since I doubt you're going to cook a single goddamned brat, poke holes in some, don't poke in others. It's a goddamned win win situation: it'll taste somewhere between delicious beer and delicious bratwurst. MERRY CHRISTMAS.
 
I like to poach them in a good beer and sauteed onions. Not boiling or simmering (no bubbles), but poaching for about 15 minutes and then finish off on the grill or broiler. They're mostly cooked the time you put them on the grill so I'm just finishing them and crisping up the casings. Nice golden brown color all over.

I find dark beers add more flavor.

And I'm a sucker for johnsonville original brats.
 
Originally posted by: The Boston Dangler
Originally posted by: funkymatt
I used to live a couple blocks away from this place.
http://www.bratstop.com/

always prefer the home cooked ones tho.
Click to expand...

:Q

i like how they don't give away their location anywhere on the site
Click to expand...

Parkway Chateau is located adjacent to The Brat Stop.
Highways 50 & I-94, Exit 344, Entrance "B" or "C".
Email: Parkway Chateau
or Call: (262) 857-9006 Extension 14.
Fax: 262-857-4876
Last Updated December 17, 2008

262 is a Wisconsin area code.
 
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